Sentences with phrase «small baking sheet lined with parchment paper»

Place them on a plate or small baking sheet lined with parchment paper, and then transfer them all to the fridge or freezer to set.

Not exact matches

Line a baking sheet with parchment paper and take small handfuls of the crab cake mixture, forming them into patties, around an inch thick or so

Line a plate or baking sheet with parchment paper and make small marble - sized balls with the goat cheese.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.

Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper.

Line a small baking sheet with parchment paper.

Place oven rack in center of oven and preheat to 400 degrees F. Line a small heavy light - colored rimmed baking sheet with parchment paper; set aside.

Use a small cookie scoop, scoop onto baking sheet lined with parchment paper.

Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large - grain sugar in a small bowl.

Heat oven to 400 degrees F then line a large baking sheet or two small baking sheets with parchment paper.

Set chocolate bar silicon mold (s) onto a small baking sheet — or line a large baking sheet with wax or parchment paper (to make bark).

Line a small baking sheet with parchment or wax paper.

Line a small baking sheet with a silicon mat or parchment paper; set aside.

Line a small baking sheet with parchment paper and # 5 paper candy cups; set aside.

Line a half - sheet pan and a smaller baking sheet (basically, whatever pan arrangement that you can fit on one rack in the oven so you don't need to rotate pans during baking) with a silicone baking mat or parchment paper; set aside.

Line a small baking sheet with parchment paper; set aside.

Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4 - ounce mounds (small golf - ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet).

Line a baking sheet with parchment paper, and use small dots of meringue to hold the parchment paper down if needed.

Line a baking sheet with parchment paper and set the Reese's with the smaller side up.

Line a large cookie sheet (or two smaller ones) with a silicone baking mat or parchment paper.

Line a baking sheet with parchment or wax paper and add the remaining shredded coconut to a small bowl.

Line two small baking sheets with foil or parchment paper (or do one sheet at a time, preparing the second batch the second day).

Line a baking sheet with parchment paper and spread the mixture in one large or two smaller oval shapes with the back of a spoon or spatula.