Sentences with phrase «prepared baking cups»

Spoon the batter into the prepared baking cups, then bake at 350F for 25 - 30 minutes, until the centers are firm.

Grease your cake pan or prepare you baking cups and set them aside as well.

Not exact matches

Place crescent rounds flat on prepared baking sheets and use the bottom of a small cup to make an indent in the center of each pastry.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Prepare a 12 - cup muffin tin using baking spray, or line cups with cupcake liners.

I wanted some ramekin cups to prepare portions ahead of time and freeze then bake or microwave that had a extra style to the table.

Divide the batter between the prepared cups and bake in preheated oven for 20 minutes or until a toothpick comes out clean.

Spread, in 2 - quart baking dish, 3/4 cup prepared marinara sauce.

ASSEMBLE: Pour 1 cup meat sauce in the bottom of prepared baking dish.

Prepare a 9 × 13 * baking dish by pouring 1 cup of marinara sauce into the bottom of the dish and spreading around.

Divide the batter amongst about 16 prepared muffin cups and bake for 16 - 18 minutes.

The hardest part is scooping out the zucchini, all the rest is a simple filling prepared on the stove then the cups are filled and baked!

For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chill.

Mound 1/4 cup scoops of cauliflower onto the prepared baking sheet.

The 3/4 cup is measured after mashing, and to prepare them I just bake in the microwave or oven until fork tender and then mash with a fork.

• using a 1/4 cup ice cream scooper, scoop mixture onto prepared baking sheet.

Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 2 inches apart.

To prepare the cookies, whisk together the 1 1/4 cups of flour, cornstarch, baking powder, and salt in a medium bowl.

Lemon glazed madeleines 3 large eggs, at room temperature 2/3 cup (133g) granulated sugar 1/8 teaspoon salt 1 1/4 cups (175g) all purpose flour 1 teaspoon baking powder finely grated zest of 1 lemon 9 tablespoons (126g) unsalted butter, melted and cooled to room temperature, plus additional melted butter for preparing the molds Glaze: 1 cup (140g) icing sugar, sifted 2 tablespoons freshly - squeezed lemon juice 1 tablespoon water Brush the indentations of a madeleine mold with melted butter.

Fill the prepared muffin cups 3/4 full and bake for 20 - 25 minutes, until pale golden and springy to the touch.

Pour batter into prepared pan and bake for 40 - 50 minutes (about 30 minutes for a 6 - cup bundt pan) or until a cake tester inserted into the center comes out clean.

Divide evenly among prepared muffin cups and bake for 20 to 23 minute or until a toothpick inserted in the center of one comes out clean.

Pour into the prepared baking dish and top with the remaining cup of cheddar cheese.

For pearl sugar pretzel waffles: Once the dough has sat at room temperature for an hour, prepare a baking soda bath by bringing 6 cups of water to a boil, in a medium - sized pot.

Strawberry - Lemon - Buttermilk Icebox Pie with Baked Gingersnap Crust: Prepare Lemon - Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixBaked Gingersnap Crust: Prepare Lemon - Buttermilk Icebox Pie as directed, substituting baked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixbaked Gingersnap Crust for Graham Cracker Crust and whisking 1/2 cup strawberry jam into condensed milk mixture.

Working quickly so the dough doesn't get warm, drop the batter by the quarter cup using two large spoons or a 2 - inch ice cream scoop about 1 1/2 - inches apart on the prepared baking sheet.

Then flip each mushroom so that the open cup faces up and place them on the prepared baking sheet.

Prepare Lemon - Buttermilk Icebox Pie as directed, substituting baked Saltine Cracker Crust for Graham Cracker Crust and 3/4 cup mango puree and 1/4 cup lemon juice for 1/2 cup lemon juice.

Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.

Fold in 3/4 cup coconut and pour mixture into prepared baking pan.

Divide batter into 12 prepared muffin cups and bake for about 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.

Using a 1/4 cup cookie scoop, drop the dough onto the prepared baking sheet then roll into round balls, if desired.

Lay tortillas on work surface, arrange 1/4 cup steak mixture in center of each tortilla, roll up tightly and lay seam - side - down on prepared baking sheet.

Scoop the dough, 1/4 cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart.

Prepare a dredging station by filling three shallow baking dishes: the first with 1 cup of all - purpose flour, the second with 3 eggs, lightly beaten, and the third with panko breadcrumbs.

Ingredients: 1 bag Pamela's Wheat Free Bread Mix (Do not use enclosed yeast packet) 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon baking powder 2 teaspoons ground ginger 1/3 cup unsalted shortening 1/2 cup sugar 1 egg (or egg replacer for 1 egg, prepared) 1/2 cup mild or light molasses for lighter cookies or dark molasses for darker cookies 1 to 2 Tablespoons water

1 cup milk 1/2 cup mayonnaise or salad dressing 1 1/2 teaspoon prepared mustard 3/4 cup baking mix 3 large eggs

Microwave directions: You have to try this - works better with some variations than others - Prepare as directed - except decrease milk to 1 3/4 cups (increase baking mix to 3/4 cup to microwave at high altitudes).

Place about 2 1/2 cups of dough, in prepared baking dish and evenly press dough in pan bottom.

Spread 1 cup enchilada sauce evenly over the bottom of the prepared baking dish.

Prepare as directed - except decrease milk to 1 3/4 cups (increase baking mix to 3/4 cup to microwave at high altitudes).

Muffins: Fill the prepared muffin cups halfway with batter and bake for 15 minutes until lightly browned (depending on the nut butter used, the muffins may take on a lighter or darker appearance); an extra 5 minutes may be required.

The beauty of this recipe is that you can prepare it the night before and just bake it in the morning, leaving you free to enjoy a cup of coffee and chat with overnight guests before making some bacon or sausage to accompany the casserole.

Spread the mixture into your prepared baking pan and press it down firmly with your fingers or with the bottom of a cup so it is nice and tightly packed to the bottom and outer edges of the pan.

2 1/4 cups cake flour, plus more for preparing cake pans 1 cup milk, room temperature 6 egg whites, room temperature 1 teaspoon vanilla 1 vanilla bean, scraped 1 3/4 cups granulated sugar 4 teaspoons baking powder 1 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, softened Nonpareil sprinkles, for decorating (optional)

Using an ice cream scoop (or 2 forks, making 1/4 cup portions), drop dough 2 - inches apart onto prepared baking sheets.

Shape bean mixture into 8 patties (1/2 cup each), and place on prepared baking sheet.

To prepare the no - bake crust, combine all of the ingredients and divide the dough between the number of cups you plan on using.

Transfer to prepared baking dish and dot with remaining 1/4 cup butter.

1 cup mashed very ripe banana 3/4 cups sugar 1 teaspoon pure vanilla extract 2 tablespoons canola oil 1/3 cup almond milk (or your preferred non-dairy milk) 1 1/2 cups all purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt 3 tablespoons unsweetened cocoa powder 6 tablespoons boiling water, divided Prepare boiling water, no need to measure yet.