The cake turned out to be just what I had been looking for, unbelievably easy — you don't even use a mixing bowl, everything gets
mixed in the baking pan!
Add
the mix in the baking pan and bake in for 20 - 25 min, rotate pan midway to get an even baking.
Besides just satisfying my curiosity and that it seems ridiculously easy to make (just
mix in the baking pan and bake), I'm intrigued by anything that promises to be a one stop nutritious meal.
Not exact matches
Line the bottom of a pizza dish or cake
pan with olive oil and pour the
mix in, then
bake for about 15 - 20 minutes, until the base is firm — it cooks really pretty quickly though.
Mix well and pour the mixture into a lined 20 cm
baking pan or a silicone cake
pan and place
in the freezer to set.
All you do is
mix in oil, an egg and some water to the powdered
mix, pour it into a
pan, and
bake.
In a large bowl, stir together cake
mix according to package directions and pour into prepared
baking pan.
Mix all of the oats, along with salt, leavening, a smidge of (brown or coconut) sugar, and buttermilk (nondairy milk + vinegar or regular buttermilk if you prefer / drink dairy), and then spread
in a greased or well - sprayed 8 - inch
baking pan.
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or with
mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest cake / By hand gently stir
in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place
in a 9 - inch square or 10 - inch round
pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) /
Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with care.
Line muffin
pan with paper liners -
In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In the bowl of an electric
mixer, whisk together the coconut milk, sugar, oil, and vanilla extract -
In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
In a separate bowl, sift together the flour, almond meal, cocoa powder,
baking soda,
baking powder, and salt - With the
mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter
in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complete
in liners, filling cups no more than 2/3 full -
Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely
Add all of the Sauce ingredients together
in a
baking pan and stir a few times to
mix up a bit.
Ingredients: 1 box yellow cake
mix ingredients needed to make cake; eggs, oil and water 2 (3.4 oz) boxes instant Vanilla or French Vanilla pudding 4 cups milk 1 tub Chocolate Frosting Directions: Make cake
mix according to directions and
bake in a well - greased 9x13
pan.
Pulse the cookies
in a food processor until finely chopped,
mix with the butter and press evenly on the bottom of a 13X9 ″
baking pan.
Mix all ingredients together, put
in a regular sized
baking bread loaf
pan and
bake at 350 degree's for 30 - 40 min.
1) Put flour, salt, sugar and melted butter
in a
mixing bowl 2) Pour
in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it
in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions
in a
pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously
in dough 7) Shape the dough
in any way you like and then leave it on a greased
baking tray for 30 minutes (during which the dough should double
in size) 8) After the 30 minutes of waiting time,
bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)
Dump all the ingredients
in a big
mixing bowl, stir well, pour
in an 8 × 8
pan, and
bake for around 45 minutes.
My almond flour was clumpy and I didn't know how to fix it (first time
baking with it), I don't have a
mixer so I used a whisk, and I forgot the ground flax until after it was
in the
pan and had to take the batter out and add it.
Mix your pasta & sauce together, and place
in a
baking dish or mini cast iron
pans, and broil for a few minutes to get the cheese sauce nice and browned on top.
In the greased
pan, combine the flour, sugar, cocoa, espresso powder,
baking soda, and salt until well
mixed.
The cake is
mixed up
in the
pan it is
baked in, minimizing time spent dirtying and cleaning up the dishes.
Mix in a mixture of flour,
baking powder, and salt before spreading the batter into a buttered springform
pan.
For most cookies, you simply
mix all the ingredients
in one bowl, drop onto a
pan, and
bake in the oven.
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase
mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double
in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in size —
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
In a medium sized bowl, whisk together flour,
baking powder,
baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and
mix together all of your
baking and snack ingredients
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart —
Bake 9 - 11 minutes, until they are golden
in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..
in color and slightly brown along the edges — Cool the cookies completely on the sheet
pan (or just eat them immediately...)
Other recipes bring back childhood memories, such as her All -
in - the -
Pan Chewy Chocolate Cake with Chocolate Butter Icing (
mixed right
in the
baking pan) and Wild Blueberry Pie.
We love to eat eggs and I really like to
bake them
in muffin
pans with
mix ins like ham, tomatoes and whole grain homemade croutons for staying power.
Mix in a owl, add to muffin
pans,
bake 400 degrees.
I started my cake off by
baking up my favorite brownie
mix in a springform
pan to create a crust.
Mix all cooking liquid ingredients and place
in a
baking pan only large enough to hold the fish.
Directions: Pull all the celery leaves (green and yellow) from the stalks, wash and dry / Place on
baking sheet and
bake in 350 oven for 5 - 7 minutes / Let leaves dry on
pan, then crumble into small pieces, discarding any that aren't completely dry /
Mix with an equal amount of sea salt — mine was about 2 teaspoons of each, leaves and salt.
I remember a few things: she
mixed the dough by hand
in a big bowl and minimally — as soon as it came together she stopped fiddling with it and proceeded to forming biscuits; her dough was very soft; she had melted butter
in her biscuit
baking pan and doused each side of each biscuit as she laid them on the
pan; and when the biscuits were done they were served piping hot out of the oven.
Spread out
in one layer on parchment lined
baking sheet and
bake at 350º for approximately 8 minutes or until nuts are lightly browned and coating has hardened / Remove from oven and toss piping hot hazelnuts into a large bowl along with any sugary goop leftover from the sauce
pan / Add the 1 teaspoon of reserved spices and
mix it all thoroughly again / Pop back into the oven for two more minutes, remove from oven, cool and store
in airtight containers / They keep well for up to two weeks, or let the munchies begin sooner rather than later.
Directions: Beat eggs / Add sugar & oil and
mix on medium speed until light and fluffy, about 4 minutes / Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if need
mix on medium speed until light and fluffy, about 4 minutes /
Mix in dry ingredients & blend well, but briefly / Finally, add apples and mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if need
Mix in dry ingredients & blend well, but briefly / Finally, add apples and
mix thoroughly, but, briefly / Bake at 325º for about an hour in a greased & floured Bundt pan / Let it cool for fifteen minutes / Carefully remove from the pan, loosening it all around with a flexible knife or spatula if need
mix thoroughly, but, briefly /
Bake at 325º for about an hour
in a greased & floured Bundt
pan / Let it cool for fifteen minutes / Carefully remove from the
pan, loosening it all around with a flexible knife or spatula if needed.
Mix the above ingredients together, place
in prepared
pan and
bake for 45 minutes or until brown on top.
Mix the vinegar with 1 cup of water
in a shallow
baking pan.
Everything gets
mixed in the
pan and
baked.
Another blog I follow showed a way to clean cookie sheets that might work on your
pans, you take
baking soda and
mix enough peroxide
in to make a paste.
Now I eat it with hard boiled eggs for breakfast, spread onto sandwiches for lunch and
mixed in with chicken or seafood either
baked on
pan fried for dinner.
Preheat oven to 200 degrees celsius Grease
baking tray or ceramic roasting
pan Mix together spinach, eggs, and garlic
in a bowl Season with salt and pepper Spoon mixture into prepared
pan and flatten, pressing down with fingers
Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from
pan Wrap slices
in freezer wrap and freeze until ready to use
Mix liquids and dry ingredients separately; then combine and mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has coo
Mix liquids and dry ingredients separately; then combine and
mix well Place in greased floured 9 ″ x5 ″ loaf pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool in pan for at least 30 minutes Do not cut until bread has coo
mix well Place
in greased floured 9 ″ x5 ″ loaf
pan Bake at 375F for 50 - 55 minutes until top has started to brown Let cool
in pan for at least 30 minutes Do not cut until bread has cooled
i will say that i took a few liberties with the spice / cheese
mix (i used the parmesan but also added some sharp white cheddar, i used the flour and the scallions but since i don't like thyme i just used my penzey's fox point seasoning) and i
baked it
in my little 7 × 10 ″ ikea glass casserole dish because i don't have any cake / pie
pans.
You can try our method of
mixing and letting it do the initial rise right
in the
pan, then
bake the fresh dough.
If
baking cornbread, place butter
in 8 × 8
baking pan or cast iron skillet and heat
in oven while making
mix.
Pour the
mix into the prepared cake
pan and then
bake in the preheated oven for 20 to 30 minutes, depending on your oven.
Dip squash slices
in the
mix and arrange on a
baking pan, sprinkle with sea salt and fresh sage leaves.
Preheat oven to 350 degrees F. and lightly grease 2 (8 x 4 inch) Loaf
Pans (Or 1 (8 x 4 inch Pan For Larger Crisps)
In a large bowl,
mix together the two flours,
baking soda, and salt.
Mixing by hand will be easier if you use something other than yogurt, but when using club soda or something thinner than yogurt, the bread will be prettier if you rise it
in a bowl or with a springform
pan around it and then remove for
baking.
Here were my variations: -
mixed all dry ingredients together first; - did the almond flour substitute for the coconut flour; - made a well
in the middle, and added all wet ingredients; - increased egg count by 1; - increased vanilla twofold to increase liquids and because, well, vanilla; -
mixed all liquids together
in the dry - ingredient well prior to
mixing in the dry stuff gradually, folded nothing, and let sit for about 10 minutes prior to pouring into greased
pan and setting into the preheated 375 degree oven; -
baked for about 30minutes, and let cool about 10 minutes
in the turned - off oven before taking out of the oven.
1) Combine the dry ingredients (almond flour / meal, tapioca flour,
baking powder, salt)
in a medium bowl 2) In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in a medium bowl 2)
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
In another medium bowl, whisk the milk, mashed banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and
mix until combined 4) Pre-heat a non-stick
pan and melt a little butter 5) Scoop about 1/4 cup of batter
in the middle of the pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled in hon
in the middle of the
pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the
pan, then flip it over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut bananas drizzled
in hon
in honey
While the chicken is
baking,
in a small sauce
pan mix together 1 cup of the remaining pesto along with crushed tomatoes and salt / pepper.
I have used the brownie
mix (even tripled it for a huge number of people, and
baked it all
in one enormous
pan and it turned out great!)