Sentences with phrase «parchment lined baking sheet for»

Make sure to place the ramekins on parchment lined baking sheet for easy clean - up.

bake on a parchment lined baking sheet for 15 - 20 minutes until the scones are browned nicely on the bottom and slightly on the top.

Dip each scone bottom into the chocolate glaze and set on a parchment lined baking sheet for glaze to set.

Bake on a parchment lined baking sheet for 8 - 9 minutes.

Not exact matches

For the zeppole: Line a baking sheet with parchment paper and sprinkle lightly with some flour; set aside.

Line a baking sheet with parchment, arrange the tofu in a single layer on the parchment and bake for 15 - 20 minutes, or until golden.

Place on parchment paper lined cookie sheet and bake at 375 for 12 minutes.

Transfer to a large parchment - lined baking sheet and roast for 30 - 35 minutes, or until squash and apples are tender and chickpeas are crispy, tossing halfway through.

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

typically, we form the cookies and line them up side by side on parchment'd baking sheets, freeze them and then put them in freezer bags for quick desserts or snacks.

• place pie on a parchment lined baking sheet and bake for 50 - 60 minutes or until the center has firmed a bit (soft, yet gelatin when lightly pressed).

Place the shapes onto the parchment lined baking sheets and bake for 7 - 8 minutes.

On to sheets lined with parchment paper, spoon about 1/2 cup sized amounts and bake for about 15 minutes or so or until they start to brown and are cooked through.

Pour the nuts onto a parchment lined sheet pan and bake for 25 - 30 minutes until coating is dry.

Line a rimmed baking sheet with foil or parchment paper (optional, for ease of clean - up).

Sit the dough - wrapped sausages on a non-stick baking sheet (or one lined with baking parchment), leaving about 6 cm between them to allow for rising.

Arrange shapes on parchment lined baking sheets and refrigerate for another 30 mins to an hour.

Arrange in a single layer on the parchment lined baking sheet, and roast for about 25 minutes - until softened but not yet browning.

Place on a parchment - lined baking sheet and let rest for 10 - 15 minutes.

Transfer to a parchment lined baking sheet or baking dish and place in the oven for 12 - 15 minutes, stirring halfway.

Bake on parchment paper lined baking sheets for 15 to 18 minutes or until cookies are light golden brown around the edges.

Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape

Spread into an even layer on a baking sheet lined with parchment paper and roast for about 45 minutes or until fork tender.

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

Place all the braids on a parchment lined sheet pan and bake for 18 - 20 minutes till the tops are golden brown and the dough is cooked through.

Line up the bagels on a baking sheet that's been lined with parchment paper, a Silpat or whatever you use for this kind of thing.

Place each spiral onto the parchment lined baking sheet and bake them in the oven for 20 minutes or until lightly golden.

Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Line a baking sheet with parchment paper and spread an even lay of sweet potato fries, bake for 25 minutes.

Place the whole pumpkin on a parchment lined baking sheet, and transfer to the oven to roast for 60 minutes (for a medium sized pumpkin).

• place the tart on a parchment lined baking sheet and bake for about 40 minutes or until the tart is cooked through.

Spread on a parchment - lined baking sheet and bake at 375 for about 7 minutes, until just crispy.

Uncooked kebabs can be frozen for up to 1 month (freeze on parchment - lined baking sheets until firm, then transfer to resealable plastic bags).

For the whoopie pies: Line three baking sheets with parchment.

All that is left to do is form balls on a parchment lined baking sheet, and bake for 15 minutes or until slightly golden and crispy on the outside.

-- 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...)

Bake the cookie 3 inches apart on a parchment paper lined baking sheet (I do 3 - 5 cookies per baking sheet) for 10 to 14 minutes, until the edges are set and the cookie is beginning to turn golden brown throughout.

Instead, to store them for a longer period of time, I would do the same thing that I would do with say, fresh gnocchi — line a baking sheet with parchment paper, and lay them out on the sheet, so they aren't touching.

Chill dough for 10 minutes in the fridge and line a baking sheet with parchment paper.

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Roast red pepper cut side down on a baking sheet lined with parchment paper for ~ 15 minutes or until the skin in charred.

Arrange in single layer on a baking sheet lined with parchment or Silpat and bake for 25 minutes.

Spread evenly on a parchment lined baking sheet, and bake in the preheated oven for 20 minutes, or until slightly brown.

I separated a bunch of ripe bananas that were perfect for eating, but too firm to bake with, and placed them on a parchment - lined baking sheet in a 300 °F oven.

Lay the cookies onto a baking sheet lined with parchment paper and bake for about 10 minutes or until just slightly turning golden brown.

Then spread on a parchment lined cook sheet and bake at 250 F for 1 hr making sure to stir every 15 mins.

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.

4) Pre-heat oven to 400 deg Fahrenheit (200 deg cel) 5) Remove the top sheet of parchment paper and then cut the dough into crack shapes (squares or rectangles are the easiest) using a sharp knife or pizza cutter 6) Transfer the dough (together with the bottom parchment paper) to a baking sheet 7) Bake for about 15 minutes or until crispy and fragrant 8) Allow to cool before separating along scored lines into crackers 9) Store in an air - tight container at room temperature

Line a large baking sheet with parchment paper or a non-stick baking liner (that's safe for high heats).