To freeze the extras, separate the waffles with
small sheets of parchment paper and store in a large glass pyrex container or freezer bag.
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.
I like adding
a small sheet of parchment on top so that the bread is easier to release later.
Create your own wrapper for each bar by covering them in
a small sheet of parchment paper secured with a twine bow.
Wrap each lollipop in
a small sheet of parchment or plastic wrap to prevent them from sticking together.
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.