Sentences with phrase «small sheet of parchment»

Wrap each lollipop in a small sheet of parchment or plastic wrap to prevent them from sticking together.

Create your own wrapper for each bar by covering them in a small sheet of parchment paper secured with a twine bow.

I like adding a small sheet of parchment on top so that the bread is easier to release later.

To help with the transfer, invert your basket of dough onto a small sheet of parchment (that will fit in your pot) heavily coated in cornmeal.

To freeze the extras, separate the waffles with small sheets of parchment paper and store in a large glass pyrex container or freezer bag.

Not exact matches

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

(TIP: Pipe a small dollop of dough directly onto the cookie sheet, then place parchment on top — then the parchment won't lift off the cookie sheet when you pipe your cream puffs.)

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

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

-- 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.

Place on two parchment - lined baking sheets, placing small rings inside of larger but not touching.

Snip off a small corner of the plastic bag and squeeze the melted chocolate into desired patterns on a parchment - lined baking sheet.

Roll 1 tablespoon of dough into small balls and place on a parchment - lined baking sheet.

Remove the batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter onto the parchment - lined baking sheet, spacing several inches apart.

Remove the Macaroon batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter on the parchment - lined baking sheet, spacing several inches apart.

Then scoop out tablespoons of the dough onto a parchment - lined baking sheet, lightly pat the dough down into small discs so that they bake more evenly, then bake them in a preheated oven.

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.

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

Carefully peel dough off the large piece of parchment and place on one of your smaller sheets.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment - lined baking baking sheet.

If you're struggling with the parchment paper flying up and sticking to the meringue, just place small smears of meringue on the baking sheet at the corners as «glue» and stick the parchment down.

For the pumpkin filling, roast one small sugar pumpkin (cut in half, seeds removed) cut - side down on a baking sheet lined with parchment in the oven at 350F for 25 - 35 minutes (depending on the size of your pumpkin).

On a separate parchment lined baking sheet, toss the sliced mushrooms with another 1 Tablespoon coconut oil, coconut aminos, grated garlic and another small pinch of salt and pepper.

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.

Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet.

Place small mounds (heaping tablespoons) of the batter on the parchment - lined baking sheet, spacing several inches apart.

Transfer to clean parchment - lined baking sheets (you can use a small offset spatula for this, but the glaze is pretty forgiving of any finger marks) and let sit until glaze hardens, about 2 hours.

Place the greens on a parchment lined baking sheet in a single layer and drizzle with a small amount of coconut oil and sea salt.

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.

Roll 1 tablespoon of dough into small balls and place on a parchment - lined baking sheet.

Shape teaspoons of the mixture into small patties and place on a parchment paper - lined baking sheet.