Sentences with phrase «not in a baking pan»

Not exact matches

Somehow, despite me telling them every single week I didn't hand make the biscuits, I plunked frozen biscuits in pans and baked..

I figured it's because I'm in the US and didn't do the conversion right (I baked them at 350F), or possibly because of the pan being the wrong size.

Arrange the chile pods on a baking pan and place in a 250 - degree oven for 10 to 15 minutes or until the chiles become very aromatic, being careful not to let them burn.

Just made do I put them in a baking tray about 11/2 inches thick and still cook 4 45 mins and what do I use to line it grease proof paper, that I don't have can I just put coconut oil to grease pan

I don't think it matters whether you bake these with the tart bottoms or not because my mini tart pans do not have removable bottoms and I forgot to spray them before I put the dough in and they easily popped out after baking.

He was not a fan of having his brownie baked in cake pan since it cheated him of the corners — I'm learning to «cope» with his pickiness.

My thought was that I could refrigerate it in the loaf pan (not cooked) and then remove and bake when I am ready.

I don't have a donut pan but thinking I could bake all the batter in mini-muffin tin... Thanks for the recipe!

(it's ok if you don't have four pans, you can just bake the layers in batches.)

If you don't have a doughnut pan I'm sure this batter would also bake up beautifully in a muffin tin!

I baked it in a loaf pan and couldn't wait to slice into it as soon as I could smell the aroma of fresh - baked bread wafting from the oven.

Additionally, I had created the recipe before I owned my beloved cast - iron skillets (or any oven proof pans at all) and so it required a transfer from pan to baking dish that made the recipe lengthy, messy, and not at all non-stick in the end.

We didn't have any pan suitable for this so I baked it in 4 coffee cups and got banana rolls.

I do not have loaf pans, but she offered to buy me some in exchange for baking her the bread.

I have not made this exact cake in a 9 × 13 pan so I can't give a specific bake time.

I am making this right now... I put it in a Bundt pan... I don't know how long to bake, but I'm checking it at 40 minutes.

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.

This recipe works well divided into 9 muffins, which I like, so that I can bake it in my microwave sized countertop oven (I overlap a pair of 2 × 3 muffin pans to make a 3 × 3) and not heat up the kitchen as much as the regular, big, under - the - stove one would.

Not only is cooking on a sheet pan incredibly easy and convenient, but it uses three techniques — roasting, baking, or broiling — that intensify flavors, resulting in vegetable - forward cooking that has never tasted so good.»

Loved d texture in pics n will definitely give it a try Just few quick questions: a) Can I bake this in cake pan?

I can not say for sure what the baking time would be exactly, but I would guess somewhere in the 20 - 30 minute range if you bake it all into one 10 - inch or so pan.

If you don't have a cast - iron skillet, you can sauté everything in one pan and transfer it to a pie pan for baking.

I baked it in a 9 inch square cake pan (couldn't find my bread pan) for about 25 - 30 minutes, and the result was amazing!

The recipe says to coat the pan in sesame seeds to stop it sticking but I used baking paper because we didn't have sesame seeds.

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 completeIn 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 completeIn 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 completein 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

Lay out all the nuts on a baking tray and roast them in the oven for about 15 minutes, jostling the pan every 5 minutes or so to make sure they don't burn.

The edges will be pulling away from the pan, there will be a cm thick band of brownie around the edge that is slightly more raised than the whole brownie (if that makes sense... just look at it in the pan and you'll see)... just don't over bake.

But fear not and don't go rushing out to buy a new muffin pan, these are just as delicious when baked in normal muffin pans.

I didn't measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces.

I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change — and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful... not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great.

Mine worked with these substitutions - of - necessity: 1 Baked in 5 ″ x 9 ″ glass loaf pan 2 Used parchment paper, not greased pan 3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil 4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c - flour sweet.

I cooked them as instructed in the recipe, but when that didn't work, I cooked them with a lid on the pan, then I cooked them on low heat with a lid on the pan for about 45 minutes, then I baked them for about 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.

Don't tell anyone, but you can bake any muffin or twinkie recipe in a donut pan.

Did not stir while in freezer... scooped out and popped in oven... one pan missed out on salt... the other made it just fine and even got to chill in freezer while pan 1 baked.

She wanted me to bake something with peanut butter, but I wasn't in a cookie - making mood, what with all the pans going in and out every ten minutes and the fact that I'd just finished doing all the dinner dishes.

A good rule of thumb is to let the bread rise to the top of your pan before baking; a slower, cooler rise to that level will produce a better loaf, so make sure it isn't rising in too warm of a spot.

I do not have a bread stone — I just baked it on a sheet pan with parchment paper — in the center of the oven.

Anyway, I baked this in an 8 inch pan for 15 and then took it out... I let it cool for 20 minutes and when I sliced into it it was soft but completely firm: / I was really disappointed although the kids still enjoyed it... not sure I would make this again because unless you know what to look for its almost impossible to know when to remove it from the oven!

Yes, you can totally adapt this recipe to bake the cake in that pan but adjust your baking time and watch it closely to make sure it doesn't burn.

From what I've done before, when I put the batter into 2 pans, while one is in the oven the other is resting and I have the feeling that the second cake doesn't bake so well because of the resting... How do you do it?

I microwaved the butter in a big bowl, then just added the chocolate as I chopped it, so by the time I added the last handful of chocolate, all I had to do was stir a few times to blend... it was all evenly melted.However, I couldn't find my regular baking pan, so substituted a fry - pan with sloping sides.

It's best to use a pan / dish roughly in a shape of and slightly larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.

I'm going to try to make this in a loaf pan next, with salted caramel baked in, since I don't seem to like to follow directions exactly.

Instead of using a loaf pan, I couldn't resist baking it in the bundt pan I recently picked up in an antique store.

except for silicone pans which i use with a baking sheet, i prefer using parchment, easier clean - up, and the bottom doesn't get too dry or toasted.flopping in the middle as mentioned, supposing the eggs have really been blended in very well, may have been caused by a too - hot oven.

As far as the pan goes, I haven't tried it in a big pan and I am not sure it would bake up properly with the way the wet ingredients work in this recipe.

Hi Sabrina, no I haven't baked it in that pan but I did have a few people who have and it seemed to be ok.

We actually don't have an oven in our house, so I've taken to baking bread (challah included) in a cast iron pan on the barbecue.

I made these in a 9 × 13 pan, rather than the muffin tin (was just making them for myself, so I wasn't concerned about presentation), and baked it for about 30 minutes.