Sentences with phrase «of golden edge»

The black camera bump seems out of place, and the white front looks particularly distracting, especially since it's surrounded by a kind of golden edge.

Not exact matches

If you actually READ the Bible, I don't care if it's the dainty golden edged pages, on the screen of your smartphone or what, Jesus and the authors of the New Testament epistles emphasize again and again and again the importance of living the Christian life in community — walking through life with other people, in * real * life, in * real * time.

Bake until edges of cookies are golden brown and centers are slightly soft, about 11 to 12 minutes, rotating cookie sheets halfway through baking.

The cookies will not look done in the middle when you take them out of the oven (they will look pale and puffy), but trust the golden edges!

Bake without taking the water dish out of the oven for about 55 minutes or until the edges slightly become golden and the middle is just slightly wiggly.

The cake is done when it's golden brown around the edges and just beginning to pull away from the edge of the pan.

Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the sides of the skillet.

Cook for ~ 1 - 2 minutes, or until the bottoms of each are set and the edges are golden.

Bake on the centre rack of the oven for 25 - 30 minutes or until popovers are golden brown, well risen and crisp around the edges.

Bake until golden around the edges, about 8 - 15 mins depending on the size of the cookies.

Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes).

Cut out shapes with cookie cutters and bake at 350F for approximately 12 minutes or until the edges of the cookies start to get a light golden brown.

Bake until the edges of the cookies are light golden, about 15 minutes.

They have a delicious caramel undertone, crispy golden edges, and you can eat 4 at a time like you would a can of Pringles.

Cook until no more steam is escaping the waffle maker and the edges of the waffle are turning golden brown.

Bake each sheet of sugar cookies for 9 - 11 minutes, until the edges are slightly golden and the centers are just barely set.

Take tart out of the oven and cover the crust edges with strips of foil and bake an additional 15 minutes until bubbly and golden brown..

Bake until cheese is melted and bubbling in spots and the edge of the crust is crisp and golden, about 15 minutes.

Bake for about 5 - 10 minutes (until edges of crust are golden).

Pour the batter into the prepared pan and bake on the middle rack of the oven for 25 - 30 minutes or until set in the middle and lightly golden on the edges.

BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

-- 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...)

Cook at the medium heat until the edges of crepe will be golden (about minute), flip it and cook for 20 - 30 seconds on the other side.

Bake the cookies in the center of the preheated oven for about 9 minutes, or until they are lightly golden brown all over, and slightly more brown around the edges.

Poke 4 holes in the center of the cookie using a chopstick and bake for 12 - 13 minutes until the edges just turn golden.

Bake in the preheated oven until the cakes are golden brown and begin to pull away from the edges of the pan, about 10 minutes for miniature molds and 15 minutes for larger cakes.

Bake the cookies one sheet at a time for 10 - 11 minutes, until the edges and tops of cookies are a light golden brown (don't worry if they look a little underdone they'll continue to bake on the cookie sheet).

Place the cookies, one baking sheet at a time, in the center of the preheated oven and bake until the cookies are golden brown on the edges and lightly golden brown all over (about 15 minutes).

Bake for approximately 35 minutes, or until the edges of the bake are starting to turn a deep golden brown and the middle feels firm.

Eggnog French Toast is fluffy and soft with golden edges, a hint of nutmeg and delicious eggnog flavor.

The soft & fluffy bread, golden edges, hint of cinnamon, and maple syrup are perfection.

Eggnog French toast is fluffy and soft with golden edges, a hint of nutmeg and delicious eggnog flavor.

Return the tart to the oven and bake until the asparagus is tender and the edges of the tart are deep golden brown (about another 15 minutes).

Bake for 15 - 20 minutes, or until the edges of the cups are golden brown.

Bake cookie base until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

When I started whipping the frosting, only about half an inch of it had turned white around the edge of the bowl, the rest was still golden and liquid.

Bake in oven for approximately 10 minutes or until edges of bread turning golden brown and cheese beginning to bubble.

Bake in the centre rack of your oven until edges are just turning golden, about 20 - 25 minutes, depending on how thin you rolled the dough and how aggressive your oven is (my oven is very aggressive so these cookies only took 15 minutes!)

Bake for 30 minutes, or until the edges of the pie are golden and the center is set.

These had just the right balance of rich chocolate chunk to thick dough bite, and soft and gooey center to golden crumbly edge.

The flavour was more lemon zest than lemon juice, with the almost - bitter citrus edge playing well against the muted golden syrup, custard, and clotted cream notes of the white chocolate itself.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

Bake in the oven for 20 minutes, depending on the size of the endives and the oven, until soft, golden and with slightly crispy edges.

Using the same lard in your frying pan, in medium heat, re-fry the jalapeno for about 2 minutes per side, until the egg is cooked to a light golden color and until it's a little crispy around the edges or the cheese starts to melt out of the jalapeno.

Place the baking sheet in the center of the preheated oven and bake until golden brown around edges and set in center (about 16 minutes).

Bake for 18 minutes or until the edges of the cookies are golden and the cookies are cracked on top, making sure not to overcook.

Bake the scones for about 15 minutes, until they are golden at the edges (hs: I couldn't help but give them a little sprinkle of sugar and a quick kiss of with the broiler for a bit of color on top).

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

Drizzle a bit of oil into a skillet over medium heat, add muffin pieces and cook, tossing occasionally, until golden on the edges.

the crust should have some light yellow color, and edges should barely show a few spots of golden brown.