Sentences with phrase «rather than dough»

Some of the items Baird is most excited to share with Denver include the Meatzza, a Paleo and Gluten / Grain - Free take on a classic pizza, featuring a sausage base rather than dough; and the JBK Bone Broth, made from grass fed and pasture raised bones with the option to add garlic, ginger, parsley, turmeric, sea salt, or scallions.

Follow the recipe instructions, but select the Gluten - Free Cycle rather than the Dough Cycle and Bake Cycle.

I ended up with a large pile of gingerbread crumbles rather than dough.

I felt like I was working with slightly dry muffin batter rather than dough!

Not exact matches

And even though I don't like dates, I thought the crust was really yummy; as if it were made from dough rather than nuts.

Just wondering, should the processed mixture be more like dough rather than liquid?

The ACV hydrates the dough without activating too much gluten, letting the crust become light and flaky, rather than heavy and gummy.

It is traditionally prepared by folding the edges of the dough over the top of the jam / marmalade filling, creating a more «rough» look, rather than a uniform, circular shape.

Mine came out perfect, the dough was so wet they seemed to spread outwards rather than rise upwards.

You can alternatively pat down the dough to 1 / 2 - inch (rather than one), and yield 18 of these guys.

I was wondering if your recipe has the dough coming out more like a biscuit rather than my eggy version?

If they were muffin - like, rather than chewy, then there was either a bit too much flour in the cookie dough, or they were baked too long.

To make rolls: Follow the directions above, but divide the dough into six pieces, rather than three.

The dough can be a little dry from all the crisp vanilla wafer goodness that we're packing inside, so you have to shape the candy by gently squeezing it rather than rolling it in your hands to form balls.

Try shaping the dough into small bun - shaped loaves, rather than one large one - perfect for Sunday tea with Cheddar and olives

While the slow cooker is preheating, make the English Muffin Bread dough, but rather than covering the dough and allowing it a first rise, scrape the dough right into the prepared loaf pan and smooth the top with a wet spatula.

Similarly, you can use dates rather than maple syrup to sweeten the vegan cookie dough, which will make it softer and stickier, which is can never be a bad thing with cookie dough.

Semi-Pro Tip # 1: Rather than struggling to roll out the dough as thin as 1/8 inch before cutting rounds, roll it out 1/4 inch thick.

I found the dough to be very wet and sticky even after I added all the flour (I used all - purpose rather than bread flour, don't know if that made a difference).

Her dough uses a «quick» method, employing the food processor to break down the butter into chunks in the flour, rather than folding a butter block into a dough.

I used Wilton Icing Colors (burgundy, copper, and golden yellow) rather than food coloring for this dough.

I used your all purpose flour, weighed rather than measured the flour, and made the dough in the bread machine.

You may use a stand mixer (fitted with a paddle rather than a hook for this small amount of dough), a food processor or your hands.

So, I just made the dough, but rather than raisins, I added some Michigan dried sour cherries.

Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it's up to you how much flour you want to add.

I can see this being very hard to do without the gluten in wheat flour... you might try using your hands to mold the dough around the apple rather than rolling it out and trying to wrap it that way.

Only asking b / c I love using mine and would rather do that than press the dough if it's doable.

Rather than sprinkle cheese on top, I incorporated it (extra sharp cheddar) into the dough.

My husband likes making yeast breads so he makes dough (rather than buying some) and we use regular mozzarella instead of smoked.

Line with parchment and transfer the dough to the pan, smoothing the top with a spatula and mounding it more in the middle of the pan rather than flattening it out.

The dough was super tasty, but when I put them in the oven they flattened like a crepe rather than a chewy toll house cookie.

Since this is a quick bread, the consistency should be more like cake batter, rather than bread dough, so it should feel more liquid.

The solution turned out to be simple: sesame seeds in the dough rather than on top of it.

But rather than using only all - purpose gluten - free flour, I used a combination of flour and masa harina corn flour, since I like the weight and chewiness of the masa but the flour makes the dough a bit easier to handle.

I made a few (very minor) changes, the biggest being that I did not included chopped hazelnuts in the dough and rather than cutting my dough into wedges I cut out tiny little scones.

I left my dough out on the counter overnight, rather than 4 hours.

It's always worth making your own fresh dough rather than visiting the store because it is healthy and easy to do.

if you want a bit more rise, next time you make the dough, add another 1/4 to 1/2 teaspoon yeast rather than the long rise time.)

that I couldn't wait for «proper» ingredients... so I tried it with all purpose flour, and used coconut oil for the dough (rather than apple sauce or butter).

This time, though, rather than using ice water to bring the dough together, it's sour cream.

I followed the recipe with the exception of the semolina (instead substituting all - purpose flour) and rather than creating a cookie dough, I created some sort of mushy carrot goop.

We've always chosen to be part of the solution rather than the problem so we've begun to nix the bad stuff like dough conditioners, and mono and dyglicier - whats??

When working with store - bought phyllo dough keep in mind it is usually frozen so defrost in the refrigerator overnight rather than trying to defrost in room temperature and keep the extra dough covered with a damp cloth as you are working with another phyllo dough piece.

But I would recommend adding it to the darker dough rather than the lighter, because the matcha powder has a surprisingly saturated color in dough even when very little is used.

When the dough is properly risen, it will be wobbly and still have a doughy substance to it rather than batter - like....

I found the recipe online here: http://www.parade.com/food/recipes/parade/english-muffins.html No baking soda / powder, but they still have beautiful «nooks and crannies» (the picture on the link above doesn't really do them justice) and they have a much drier dough, which you can pick up and form by hand rather than pouring into circles.

I find it works better for me to roll out the dough between two pieces of parchment (the dough is less crumbly this way) and to fold, rather than pinch, the dough closed.

Using fresh fruit rather than dried required gentle finesse when kneading the dough, but the luscious blueberries hiding in the scones were worth the extra care.

It got me thinking... have you or has anyone else ever tried using your Plugra idea to actually try to make croissants?!?!? From the sounds of it, instead of rolling and cutting into crackers, maybe the dough could be rolled out, cut into long triangles (cut from a rectangle rather than a square), rolled up like the pop - n» - fresh method for «crescent rolls,» and then baked?

For a fun tweak, make the recipe into mini empanadas with 3 - inch, rather than 6 - inch, rounds of dough.