Let the muffins cool
slightly on a wire rack, then turn them out of the tin to cool completely.
Cool
slightly on wire rack.
Take out, let cool
slightly on a wire rack, then dust with confectioners» sugar.
Remove from oven and let cool
slightly on a wire rack.
Let cool
slightly on wire rack.
Cool
slightly on a wire rack before eating (if you can stand to wait)
Not exact matches
Cool
slightly before removing from cookie sheet and place
on wire rack.
Cool
slightly on the cookie sheet and transfer the cookies to a
wire rack to cool completely.
Let the muffins cool
slightly before removing them from the muffin tin to cool completely
on a
wire rack.
Cool the cookies
on the baking sheets for 10 minutes, then transfer to a
wire rack with a wide metal spatula (cookies will flatten
slightly as they cool).
Remove the cake from the oven, let cool
slightly for 5 - 10 minutes, transfer the cake onto a
wire rack or a plate, pour the rice malt caramel sauce
on top of it and let cool completely before serving.
Slightly cool
on a
wire rack before serving.
The cookies will still be
slightly soft at this point; allow them to cool
on the sheet for 10 minutes before transferring to a
wire rack.
Set
on a
wire rack to cool
slightly and lower oven temperature to 325 °F.
Remove the bread pudding from the oven and place
on a
wire rack to cool
slightly.
Let cool
slightly before removing from pans to cool completely
on a
wire rack.
Remove and allow to cool
slightly in cake pans for about 5 minutes, then cool completely
on a
wire rack.
Slightly push down
on each ball of dough to give it a circular shape, each cookie should be about 1/2 thick, then add the baking tray into a pre-heated oven, bake only option 175 C - 375 F between 14 - 16 minutes, once baked take the cookies out of the oven and let them cool
on the baking tray for 1 minute, then transfer to a
wire rack
Allow to cool
slightly on the cookie sheet before removing to
wire rack to finish cooling.
Let cool
slightly on baking sheets, then transfer to
wire racks and let cool completely.
Let cool
slightly on baking sheets, then transfer to
wire racks; let cool completely.
Let cool
slightly on baking sheet, then transfer to a
wire rack and cool completely.
Remove from the oven and set aside for 10 minutes
on the baking sheets for the biscuits to cool
slightly, then move to a
wire rack to cool completely.
Let milk bread cool
slightly in pan
on a
wire rack before turning out; let cool completely.
Let cookies cool
slightly and use a spatula to remove from cookie sheet and place
on wire rack.
Cool for 20 minutes
on a
wire rack, then spread the whipped cream over the top so it melts
slightly.
Let cool
slightly on sheets
on wire racks, then transfer to
racks to cool completely.
Place
on a
wire rack and allow to cool
slightly before removing from the tin, gently peeling away the parchment.
When the almonds are crispy, dark brown, and
slightly sticky, remove the baking sheet from the oven and place
on a
wire rack to cool.
Set
on wire rack to cool
slightly, about 5 minutes.
Let cool
slightly on cookie sheet and then move to a
wire rack, dust with powdered sugar if desired before serving.