Sentences with phrase «hours after baking»

That would be totally cool and they do stay crispy for at least 6 hours after baking.

I was soo interested in making this cheesecake for father's day, but i did nt realize it needs to sit in the fridge for at least 6 hours after baking and i started late.

It stuck to the pan when I removed it two hours after baking it as the recipe stated.

I also doubled the recipe and it was all gone in 2 hours after baking, warm from the oven.

In most cases, that's just fine, but for these guys I was slightly worried they wouldn't exactly be palatable and verging on soggy four hours after baking and a lengthy photography session (they did NOT want to cooperate).

The only problem i have is that the cupcake liners detached few hours after baking.

There was a noticeable difference in the cake's texture when we ate it only a few hours after baking versus eating it the next morning (for breakfast).

It is good an hour after baking and gets better each day, with or without its unique orange soaking syrup, and special cream cheese fondant overcoat.

Do you think it should be refrigerated if it won't be eaten until tomorrow night (24 hours after its baked and frosted)?

I let it set for over an hour after baking both times and it is still really moist... Not sure what I did wrong, but I am going to try and freeze it and then bake the smaller batches another 30 minutes to see if maybe that helps... But, Husband LOVED the flavors and the filling smelled wonderful when I was mixing it together!!

It could've been from a different page but I can't find it anywhere and I know I remember your pictures of the chopped chocolate and that you enjoyed the cookies most in the first half hour after baking..

Not exact matches

Made these today with my son, but they completely stuck to the baking paper so I've ended up with a complete disaster after spending half an hour trying to remove them and most ended up in the bin.

Mine is still moist after baking for 2 hours (Gas 7) and leaving it in oven for another half an hour after turning it off, plus letting it set overnight.

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

Hi, I was very excited about making this bread but after 3 hours of baking it was still raw on the inside.

but how does this woman figure she saved herself time??? As she stated, she still ended up washing dishes after dinner, and she spent 9 hours baking these bread bowls.

After shaping the dough let it rise for an hour, or better, shape the dough, put it in the fridge over night, pull it out an hour before baking.

For large cakes, always check for doneness after they have baked for one hour.

Once they're baked they are best stored in the fridge after 24 hours.

Bake for about an hour (mine took 1 hour 15 minutes) but start checking for doneness after 45 minutes — the loaves are done when center springs back when touched.

Bake for 2 hours, turning the oven to 175 degrees F after 90 minutes.

After 2 full hours of baking it STILL wasn't set.

Two or three hours later (after presents - it's a long process in Dustin's home) the rolls had risen to the top of the pan and were ready to be baked!

Toasting the seeds and PATIENCE — let the loaf refrigerate a few hours before baking and then another 2 hours after you pull it out of the oven.

but after I have cooked them on the grill, I add them to a casserole dish, pour in a broth I prepare, and bake them, covered in foil, for an hour.

Then, on baking day, you shape the dough while it's still cold, set it to rise after shaping (less than an hour), and then bake and indulge.

After baking, make sure you let them cool for at least a half hour before cutting.

After baking for 3 hours I grilled the ribs for 5 minutes on med - high heat.

After 12, 24, and 36 hours, a portion was baked, each time on the same sheet pan, lined with the same nonstick sheet in the same oven at the same temperature.

I would make the bread ahead for sure and even toast the cubes and freeze, but don't mix the stuffing until right before baking and then serve within and hour or two after that at the latest.

After 3 months of no baking (3 hours off the plane) niece Kaylie and I made this.

i made a handprint had it in for 3 hours took it out let it cool off then i painted it, after painting it the thing seems not hard now will it be ok to bake it again with the paint on it to see if it hardens up

Prior to baking, they're similar in texture to the marshmallows in Lucky Charms, but after sitting atop a moist, chocolatey cookie for a few hours, they become nice and smooshy like regular marshmallows.

yea, don't do that haha, it never thickened in the pan even after an hour, I obviously don't know anything about baking, so as you can imagine I just put the milky globs on the tray and gave it a go.

* I love quiche and frittata and those baked egg muffins when they are fresh, but after a couple of hours or a stay in the fridge, the consistency changes and I'm not as excited about round 2.

After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Bake for 1 hour (checking after 30 minutes) or until squash halves are tender.

I made the recipe as specified and after more than an hour of baking its still really really wet in the middle to the point of being in edible.

After you bake the cheesecake, you just have to freeze it for a few hours and then it is firm enough to pick up, trim slightly and place between the two layers.

After the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rAfter the first 2 hours I thought maybe it did a little (but didn't double), but after making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rafter making it into 2 round loaves I knew something was wrong, and the loaves didn't rise at all, and silly me I kept hoping that they would be okay and went ahead and baked them, but they were simply small, heavy dough - rocks.

After 1 hour and 20 minutes check your cake to see if it is baked through by inserting a skewer into the middle of it, if it comes out clean then it is done if not give it another 5 minutes and check again.

But after it cooled for a few hours, the honey flavor really mellowed out into something that I felt blended rather nicely — I'm really new to using honey in baked goods, but wanted to try it.

Keep in mind that nearly 1 hour of the preparation time is hands off while the potatoes are baking, so you can use this time to prepare the other meal components and clean up after yourself.

This time it didn't work and the cake was undercooked after one hour of baking.

After a three day stiff starter build (refresh every 12 hours), three sweet starter builds (every 4 hours refresh), a 12 hour ferment of the first dough, a 1 1/2 hour ferment of the final dough, a 10 hour proof in the molds and a 35 minute bake at 350 all looked (and smelled) great.

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Original recipe suggests 1 1/2 hours, convection baking requires less time, and a little more than an hour is about right in our oven / Toothpick testing doesn't work — you have to take a visual read on the fruitcake, even remove it from the oven for a moment, peel off a corner of the parchment, which I did, take a peak and return to oven if you like / An hour and fifteen minutes, give or take, works for me / Remove paper immediately after baking is complete.

Serves 10 - 12 people Prep: 1 hour first stage, then rest overnight or up to 3 days, 2 hours to warm up after refrigeration, 15 minutes shaping, 2 hours proofing, Bake: 30 - 45 minutes baking

These are better after they have been baked, cooled and refrigerated for a few hours.