... we never knew how they are the next day... but I think they'll get more
moist after a bit.
Not exact matches
This is deep, dark, pure unsweetened Valrhona cocoa powder, and it makes a chocolate brownie so light, so fluffy and perfectly
moist that
after one
bite, you'd think you had died and gone to heaven.
I started with frozen cauliflower as that was all I had lying around, which made it a
bit too
moist to pass as rice, but my husband still had no idea what he was eating until I told him
after he'd cleaned his plate.
I just made another batch yesterday, and even
after making these so many times, it still surprises me every time I take a
bite: how chocolatey, rich, and
moist they are!
I did a second batch but added the tofu (about 2 oz), then made some «thick water» with more corn starch, fennel and sage and a little syrup... as I was making the patties, I did 1/4 ″ patties, spooned some of the thick water on one, then put one on top, then wrapped in parchment and steamed them for about 25 minutes... this gave a satisfying squirt of «greasy» flavor in every
bite and they stayed
moist even
after sitting for a while.
The cakes are best when completely cooled, so try it again
after that (if you didn't) and if still too
moist, you can cook it a
bit longer.
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After baking I cut one in half and it was a
bit moist so I dried at 200 for another 30 minutes, then turned the oven off and let them cool in there overnight.
The even
after leaving the sriracha salt in the oven over night, it still seems a
bit moist to me.
My muffin came out a
bit moist, even
after toasting.