Set a side to cool completely (you can
place it in the fridge if you are in a hurry).
Not exact matches
Spoon it into 6 glasses and
place in the
fridge for 1 hour to set before serving, with more raspberries and a drizzle of honey,
if you like.
***
If you're taking your time making the fingers, you may need to leave some of the shortbread dough
in the
fridge to keep it from getting too soft, and also
place your dough that has already been shaped into fingers back
in the
fridge until they're ready for the oven.
If taken out from the
fridge,
place them
in a bowl of water to bring to normal room temperature to enrich their flavor
Sprinkle them with chopped pecans (
if using) and
place in the
fridge to firm up for 20 - 30 minutes.
If you find your dough is too sticky,
placing the bowl
in the
fridge will help to firm the dough up.
I would say that
if you make them a day ahead and
place in the
fridge after proving stage, they will continue proving (although at a slower rate) and they MAY overproof — resulting
in yeasty and sticky dough.
You might also
place it
in the
fridge to speed up the process to see
if that helps.
Jennifer,
if you cool it overnight, then wrap it
in a paper towel and ziploc it
in a plastic bag and
place in the
fridge, this bread will last for about a week.
Cover and
place in fridge for a few hours of over night... You can also put it
in the oven right away
if needed.
making the dough ahead of time:
If you need to make your dough ahead of time (earlier
in the day) it can be refrigerated after step 4 (
placing it
in a bowl and covering it) and then taken out of the
fridge to warm up about an hour before you'll be using it.
If the buttercream is too soft to spread,
place it
in the
fridge for about 20 minutes to stiffen.
Place fish
in marinade and let sit at room temp
if you're marinating for less than an hour,
in the
fridge if you're marinating over one hour and bring to room temp when you have about an hour left.
Cover loosely with cling film and leave to rise
in a cool
place for around 2 - 3 hours (
if you're making these the night before, you can actually shape them and leave them to rise
in the
fridge overnight instead).
If you aren't familiar, a flax egg is a simple substitute for a regular egg — simply
place 1 tbsp of ground flaxseeds and 3 tbsp of water
in a small bowl, and put it
in the
fridge for at least 15 minutes.
* the logs were impossible to slice even after 3 hours
in the
fridge, so I made balls with the dough — 1 leveled tablespoon per cookie —
placed onto prepared baking sheets and pressed lightly before baking Makes about 50
if using 1 leveled tablespoon of dough per cookie
I keep both of my alternative flours
in the
fridge to maintain freshness vs the cupboard not sure
if this makes a difference but I read somewhere that the
fridge is the best
place to keep these types of flours.
I store my coconut oil
in a cold
place (or the
fridge,
if it's summer), and have never had a problem making this recipe with it.
Scoop the solids off the top of a can of coconut cream (this is easiest
if the can has been
placed in the
fridge at least half an hour prior), and add with the date mixture and oil to a high speed blended.
Top with sprinkles
if you'd like, and then
place in fridge, or freezer, to firm up.
If it appears soupy,
place the mixer bowl
in the
fridge for 10 to 15 minutes, then mix until smooth.
If any jars don't seal,
place in fridge and use within month.
Pour over tofu and let marinate for a few hours...
if you
place it
in fridge, the olive oil may solidify, so just be sure to rotate the fu's to keep the oil from separating.
If the dough becomes too sticky to roll into balls,
place it
in the
fridge or freezer for a few minutes.
*
If you don't have a cookie scoop and the dough seems extra sticky,
place in the
fridge for 30 minutes first before dropping onto the cookie sheets.
If the buttercream does turn out too soft,
place it
in the
fridge for 30 minutes and it should set up.
Again,
if it looks like it is melting,
place it
in the
fridge.
If you aren't familiar with overnight oats, it's a simple breakfast solution that involves
placing all the raw ingredients for your warm oatmeal into a jar and letting it sit
in the
fridge overnight.
I let the batter thaw out
in fridge and used my small scoop while it was still cold and rolled the
in cinnamon sugar and
placed on lined cookie sheets.I think
if you freeze them do it
in a batch air tight container.
Store
in your
fridge until needed, or,
if you're not going to use it for now (like, this week) you can store the pumpkin puree into plastic zip bags and
place them
in the freezer laid flat.
If you don't eat these within a day, I would store them
in the
fridge or a cool
place, only because of the eggs and the strawberry
in the cupcake.
Important:
If you're skeptical about the freezer
place in fridge for 8 hours, but they will not be easy to slice.
If you have mixed your dough but don't have time to bake it,
place it directly
in the
fridge.
Be sure to store your homemade chocolate chips
in a cool
place (
if you used coconut oil they will need to be stored in the fridge or freezer) If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridg
if you used coconut oil they will need to be stored
in the
fridge or freezer)
If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them in the fridg
If made with cacao butter and maple sugar crystals they will hold up better at room temp, though I still store the bulk of them
in the
fridge.
Sprinkle with sea salt,
if desired and
place the pan on a wire rack on the counter or
in the
fridge (to speed things up)
If buttercream is not thick enough,
place in fridge for 20 minutes to an hour until firm enough to pipe.
Spoon the rest of the chocolate mixture carefully over the top of the fillings and return the mould to the
fridge for around 2 hours until completely set or
if you are impatient
place in the freezer for 30 minutes to set.
If you are not serving them straight away these could be covered and
placed in the
fridge for a couple of hours at this stage.
*
If you have leftovers,
place in an airtight container
in the
fridge.
Place the cake
in the
fridge overnight or
if you are
in a hurry, you can put it
in the freezer for a couple of hours.
If you're not in a hurry, place the pie in the fridge to set for 4 - 6 hours in the coldest spot in your fridge (if you have a freezer on the top of your fridge, use the top shelf
If you're not
in a hurry,
place the pie
in the
fridge to set for 4 - 6 hours
in the coldest spot
in your
fridge (
if you have a freezer on the top of your fridge, use the top shelf
if you have a freezer on the top of your
fridge, use the top shelf).
If you're not
in a hurry,
place the pie
in the
fridge to set for 4 - 6 hours, or overnight.
If serving the next day, you can
place them, covered,
in the
fridge.
Enjoy immediately or
place in the
fridge or freezer for 30 minutes or more
if you'd like them firmer.
Use electric whisk to make
if fluffy and then
place in the
fridge for a while to set.
place the log
in the
fridge for about an hour (you can skip this
if you want your cookies to spread)
Wait until the chocolate has cooled,
if impatient
place in the
fridge, and then enjoy.
--
If you are making it one day ahead,
place in the
fridge.
--
If you freeze the dish for later use,
place it
in your
fridge the day before baking to thaw it out a bit, and leave it on your counter for an hour prior to heating your oven and baking at 350 degrees for 45 minutes to an hour, stirring at 30 minutes.
I
placed the cookie dough balls
in the
fridge to make sure they don't spread much during baking, but you can bake them as soon as you make the dough
if you prefer a chewy cookie.