The ginger cookies (I used Yacon Syrup and agave) spread all
over the parchment paper on the cookie sheet and made one huge flat cookie.
Not exact matches
Skewer the marinated chicken pieces
on bamboo skewers or wooden skewers, then place them
over a baking tray lined with
parchment paper, making sure there is space underneath the chicken to help distribute the heat more evenly.
On the second time, flip it
over parchment paper sprinkled with sugar.
Carefully dip the top of each cream puff and immediately turn
over (caramel side down)
on a
parchment paper to set.
To make them more simply now I just roll them out directly
on my baking mat (or
parchment paper) with plastic wrap
over top to prevent it from sticking to my rolling pin instead of flouring.
Line a baking sheet with parchement
paper, lay the puff pastry
on it, cover with another sheet of
parchment paper, put a baking sheet
over it and bake at 375 until golden brown.
Place the triangles
on parchment paper or a silicone baking mat
on a large rectangular baking sheet and brush egg wash
over the top of the turnovers, pierce 3 slits
on top of each one, and sprinkle with sesame seeds.
Remove dough from the fridge and roll dough out
on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles
on a
parchment paper lined cookie sheet, place a heaping teaspoon of apple filling
on each circle, gently spread the filling, be sure not to go
over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
Heat oven to 350 degree F. Line a 9x5 - inch loaf pan with
parchment paper leaving a two inch
over hang
on two sides.
Take a 9 - inch cake pan with deep sides and after rubbing butter all
over the insides, place
parchment paper on the bottom.
Turn the
parchment paper over so the circle is
on the reverse side.
Place the cooled cookies
on a rack set
over foil or
parchment paper (for easy clean up).
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with
parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture
over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture
over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place
on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Trace 3 inch circles
on the
parchment and then flip the
parchment over so pencil / pen does not get
on meringue, you will still see the circles through the
paper.
Flip your casserole dish
over on top of a piece of
parchment or wax
paper.
Holding the lattice
on your palm and spread fingers of one hand,
parchment paper side up, peel
parchment paper from bottom and turn lattice
over onto pie.
Place another piece of
parchment paper over the skin and set a baking sheet
on top.
Place the coated bars
on a drying rack
over a piece of
parchment paper.
Carefully flip the pie crust and
parchment paper over on top of the pie dish and slowly peel off the
parchment paper.
Keep
on a high medium heat for another 15 minutes or until the sugar starts to crystalize (that doesn't really happen with the coconut sugar it just kind of reduces and gets a syrup consistency) then spread it out
over parchment paper.
Flip
over and place
on cooling rack or
parchment paper.
2 — Line a large baking sheet with baking /
parchment paper (or a non stick silpat mat) and pour
on your cashews, take care not to
over crowd them.
I turned the potatoes onto
parchment paper on my baking sheets and skipped the last step of turning them
over because it's pointless.
Turn a rimmed baking sheet
over and place a sheet of
parchment paper on top.
Halfway through the baking process, flip crust
over by sliding it off the baking sheet with the
parchment paper, placing the second piece
on the sheet, and turning the crust
over unto the new sheet and peeling the old
paper off.
Formed 6 thick dinner sized patties in a silcone form turned out and baked as directed
on parchment paper 24 min then turning
over for 6 min more.
Once more, remove the top piece of
parchment paper, sprinkle lightly with flour, and fold the dough
over on itself like you would a business letter.
Lift up your
parchment or wax
paper and fold the cookie dough
over 1/3 of the way making sure to match up your colors, (You want your red folding down
on the red, orange
on orange...)
Remove the top piece of
parchment paper, sprinkle lightly with flour, and fold the dough
over on itself like you would a business letter.
Flip the «package»
over and place seam side down
on a rimmed baking sheet lined with
parchment paper.
Take your filled banana pieces from the freezer and dip - one at a time - in the chocolate mixture, coating all
over and placing back
on the
parchment paper.
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball
on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough
on a sheet of
parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
10) Place the circle of pizza dough (
on the
parchment paper)
on top of a pizza pan or round baking sheet, and bake for at least 15 to 20 minutes until golden brown and crispy 11) Once crispy, remove pizza crust from oven and spread tomato sauce
over, top generously with the caramelized onions and shredded chicken and sprinkle with mozzarella cheese 12) Return pizza to the oven to heat up for 5 minutes and for cheese to melt 13) Once cheese is melted, sprinkle fresh parsley
on top of the pizza, cut and serve.
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.
Invert the dough
on a piece of
parchment paper and lightly, very lightly coat it with flour, then rub all
over the surface with the palm of your hand.
If I don't want the hassle of standing
over a hot stove, my cheat method is to line a cookie sheet with
parchment paper and place the salmon cakes
on the
parchment.
Once donuts are cool enoungh to pop out of their molds, place them
on a rack set
over parchment paper or a baking sheet.
Using a separate sheet of
parchment paper lay it
over the pressed dough and press down
on the
parchment paper, smoothing out the dough as much as possible.
Remove the cake from the pan and place it
over a rack or simply
on a bowl placed
over a
parchment paper lined baking sheet to collect the excess.
Place a large piece of
parchment paper on a cake stand and spread 1/4 cup dulce de leche
over the tops of each cake layer.
After I had the dough rolled thin, I sprinkled the top with salt, then with finely ground rosemary (I rubbed it
over the dough until it was basically green), put the
parchment paper back
on and gave it a few more rolls, and then sliced and baked it.
Place the pie dish
on a baking sheet lined with
parchment paper (the crisp will bubble
over).
To transfer the crust to the pie pan, gently flip the
parchment or wax
paper over on top of the pie pan and slowly pull away the
parchment while forming the crust into the pie pan.
Melt
over a double boiler, spread out in a layer
on parchment or waxed
paper and chill in the freezer.
Unfortunately my carefully placed piece of
parchment paper ripped
on both sides, so I had to turn it
over upside down and back up again.
If you want to use corn meal I recommend placing
parchment paper on top of the pizza peel and sprinkling cornmeal
over the top.
Place the dough
on top, adding a second piece of
parchment paper over it.
Line a rimmed baking sheet with
parchment paper and trace an 8» circle
on parchment; turn it
over (the circle will still be visible; this is just a guide).
Lay
parchment paper in 9 - by -9-inch cake tin, allowing it to fold out
over the sides in order to pull cheesecake out later
on.