I recommend lining pans with aluminum foil, leaving extra hanging off the sides to use as handles to remove from pan.
Not exact matches
Butter two 9 inch round
pans (they
recommend 8 inch),
line bottoms with parchment, and butter parchment.
I had an awful experience with the
recommended Magic
Line loaf
pan.
I used a small loaf
pan lined with parchment paper to stand in as a chocolate mold, but if you have a mold I
recommend using that as the parchment method doesn't exactly make for the most photogenic bar or chocolate.
Grease 2 x 9 - inch round cake
pans generously (I also
recommend lining the bottom of each
pan with parchment paper - it only takes a sec and makes the cake so much easier to remove).
* Note: If you don't have a silicon loaf
pan, a regular bread
pan will do, however, I
recommend combining the ingredients in a bowl rather than the bread
pan, and coating the
pan with some coconut oil or
lining with parchment paper (which makes for easy lifting of the bread) before pouring in the dough.
For the candies,
line a mini-muffin
pan with 20 mini paper liners (I
recommend parchment ones for true non-stick).
Preheat oven to 350 F / 175 C.
Line an 8 × 8 baking
pan with parchment paper (or grease generously... But I
recommend parchment).
For the candies,
line a mini-muffin
pan with 20 mini paper liners (I
recommend parchment ones for true non-stick).
I
recommend putting them on a cookie sheet
lined with parchment paper to avoid the bottoms sticking to a plate or
pan.