Now, take the muffin
pan out of the refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each chocolate cup, until the mixture is used up.
Take the spring - form
pan out of the refrigerator and pour this cheese - mango mixture on top of the biscuit base.
Take the cake
pan out of the refrigerator.
Not exact matches
7:00 AM — I went to take the loaves
out of the
refrigerator but saw that they had risen quite well and were already a little above the rims
of the
pans.
Once your timer goes off, take your bundt
pan and yogurt mixture
out of the
refrigerator.
Take the bars
out of the
refrigerator, gently run a knife along the two edges
of the
pan which aren't lined, and pull them
out of the baking
pan onto a cutting board.
For the caramel sauce, remove the chilled can
of full fall coconut milk from the
refrigerator, open, scoop
out 1 cup
of the thick cream that should have separated from the water, and place it in a small sauce
pan on the stove.
Take it
out of the
refrigerator about 20 minutes in advance, and season it before it goes in the
pan.
After 30 minutes take the cheesecake
out of the oven and let it cool till warm to the touch then chill in the
refrigerator for 4 - 6 hours before removing it from the springform
pan.