Place the cooled cookies on a rack set
over foil or parchment paper (for easy clean up).
Not exact matches
Reserve 6 - 10 whole Nilla Wafers and crumble the rest
over a rimmed cookie sheet lined with
parchment paper
or aluminum
foil.
Fold
parchment or foil over fish.
Line an 9x13 inch baking dish with
parchment paper
or foil, letting the edges
over hang from the pan so later you can easily lift the brownies out of the pan.
Prick the bottom of the dough all
over with a fork, line the dough with
parchment paper
or foil, and fill with dry beans, rice,
or pie weights.
Set the wire rack
over top of
parchment paper
or aluminum
foil and drizzle the caramel topping
over the cookies.
Sprinkle any leftover sugar
over the bacon and top with another layer of
parchment paper
or foil (this will keep the bacon flat as it cooks).
Line with enough
parchment paper
or foil so it is hanging at least 1 - inch
over the sides of the dish and grease the
parchment or foil.
Spoon the glaze
over the doughnuts on a baking sheet covered in
foil or parchment paper and garnish with flaky sea salt.
Cut a long strip of
parchment paper
or foil and lay it on the bottom of the pan with the ends hanging
over both sides of the pan.
Line bottom and sides of a 13 - x 9 - inch pan with heavy - duty aluminum
foil or parchment paper, allowing 2 to 3 inches to extend
over sides; lightly grease
foil.
Directions: Preheat oven to 425 degrees F. Line an oven tray with
foil or parchment paper and place a heat safe baking rack
over the top for a more even cook.
Line an 8x8
or 9x9 inch baking dish with
parchment paper
or foil, letting the edges
over hang from the pan so you can easily lift the brownies out of the pan later.