Sentences with phrase «so after baking»

So after baking twenty minutes the bread that had floated to the top despite soaking overnight had a nice toast to it, the custard was set perfectly and the dish was very well received.

If I were going to freeze them I think I would do so after baking, before frying.

Not exact matches

I've been craving savoury foods so much after all the Easter sweets and a lot of baking for my next books, so these bowls have been a saviour.

Made these today with my son, but they completely stuck to the baking paper so I've ended up with a complete disaster after spending half an hour trying to remove them and most ended up in the bin.

I went to Whole Foods and unfortunately they didn't have the Hokkaido pumpkin so after talking to the produce person I used 2 acorn squashes as they are good for filling / baking.

For this I just baked the squash for an hour or so, rubbing each piece with olive oil and a sprinkling of chilli, after cooking for that long they become so wonderfully tender so every bite literally melts - in - your - mouth.

it wasn't my imagination, the day after i had baked them they tasted entirely different, the texture had changed, so i went from not really caring for them at all, to absolutely loving them

Next day, after marinating and proceeding with the baking, the not - so - pleasant aroma was gone.

My oven bakes hotter than normal so I always lower the degrees a little but the top of the pie was very brown after 40 minutes, almost too brown.

It's so simple just lay a small lollipop (like dum dums or mini charms) on the dough after you pick the shape and bake like normal.

They are the size of a baseball... though this could be because I had a heck of a time rolling the meat around my soft boiled eggs (important, so as not to have a rock - hard yolk after baking), breaking the first yolk ruined meat - rolling my confidence (the rest were perfect though).

Lets hope so, because after 25 minutes of baking you have a decadent dessertand happiness.

So, we have to make the loaves we form a little heavy so the loaves will be the right weight after bakinSo, we have to make the loaves we form a little heavy so the loaves will be the right weight after bakinso the loaves will be the right weight after baking.

My husband loves to just drink protein shakes after a workout but I can't get my tastebuds behind that so I mix it in smoothies and some baked goods to amp up the protein content!

I followed the recipe with precision, but I had to bake them for 12 + minutes so that they weren't falling - apart gooey, even after resting on the baking sheet for 10 mins.

This makes a small batch, just 4 servings, so I like to press the crust into one end of a sheet pan to bake it, and after baking I fluff it with a fork, and separate it into thirds.

The recipe said to bake them at 400 degrees, so I pre-heated to 425 and then reduced the temperature to 400 after getting them into the oven.

Before you put the bars in the oven push down on the bars as hard as you can with the back of a measuring cup (rub the back of a measuring cup with some oil so is does not stick to the bars) before baking and then again after they come out of the oven.

Make sure to not only take your time when cutting the baklava, but also be sure to cut all the way through so that the syrup coats everything when you add it after baking.

My first recipe (which I even took off the company website) had too much butter so there was no design left after baking.

I joined the group shortly after starting my blog in 2008 and learned so much about baking from playing along.

I thought so when I made it, but after tasting I, I can only taste the bitterness of the baking soda

After browning, they were covered in a rich sauce (almost a gravy, but not quite so thick and heavy) of red wine and beef stock, and baked in the oven until they were cooked though and the cheese became a pocket of melty deliciousness.

I can not eat cow dairy so i substituted a tomato basil goat cheese crumble on top after baking mine in a separate baking dish and it was great!

I never naked a bottom like this one so I didn; t know if it should be crumbly after baking, baked it longer till it was pretty brown but firm.

So maybe the baking powder wasn't the problem after all.

(Also, the business manager at my office thanks you because I'm baking these cookies for him so that he'll print me a second W2 after I lost the first...)

I usually make this ham bone bean and potato soup after I've baked my Cranberry Orange Baked Ham so I can use the ham baked my Cranberry Orange Baked Ham so I can use the ham Baked Ham so I can use the ham bone.

I got confused about the temperature to bake the assembled dish... after toasting the bread, the recipe notes to turn the oven down to 375, so I guessed that was the temperature to bake the full dish for 30 min.

So after they left, I rolled the dough into balls and put the peppermint bark in each one, flattened them and baked them.

Spread the pecan halves on a baking sheet and toast for about 10 minutes, checking every minute or so after 5 minutes have passed.

Here's a tip so your pie crust isn't too brown after baking (I hate a dark crust!)

Second the batch is so dry that after baking it, it just fell apart.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Right after I made and tasted baked eggs with broccoli and mushrooms, I knew that I had touched just the tip of so many possibilities.

My almond flour was clumpy and I didn't know how to fix it (first time baking with it), I don't have a mixer so I used a whisk, and I forgot the ground flax until after it was in the pan and had to take the batter out and add it.

After a tiring week I felt like indulging myself with something scrumptious (I'll make up for it with some juices), and for a while I've been craving something fruity and baked, so the second it was Friday afternoon I decided to use my off time to do just that.

(Our oven is a little unpredictable so I rotated the pan after 15 minutes to ensure even baking.)

And I so know what is for breakfast next weekend after I bake new loaves for Shabbat...!

It's a recent one, and so sad because it was shortly after I perfected baking that perfect loaf of country sourdough that I found out that gluten doesn't like me very much.

You can use a normal cake pan, I'd recommend 8 × 8 or 9 × 9 — just watch while it bakes after 20 minutes or so, it could bake up a little faster.

After going G - F I haven't found a bread machine recipe that works, so back to baking from scratch and hope to find a recipe that will support my old «crunchy - grainy» bread (Three Seed Bread).

So after ALL that baking and tasting, and baking some more... and tasting some more.

I've only just popped bananas back into my baking repoitoire after they went up to $ 16 / kg here in Australia with the QLD floods some months ago, thankfully they're back down to $ 2.98 / kg and so I've stocked up ready to have some black bananas to use soon, the glaze sounds amazing, my man would love that lemon kick, although I must admit I did enjoy the caramel icing I just poured all over my most recent banana cake... can't wait to try this gluten free!

After baking the big «ol muffins, Otis Spunkmeyer freezes them so that they stay fresh on the way to the stores.

They are also simple and quick to make which is an added bonus after so much Christmas baking.

It's best to use a pan / dish roughly in a shape of and slightly larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.

I'm finally getting back into my cooking / baking routine after falling out of it so hard I was starting to question whether I even liked cooking anymore.

The quinoa flakes also help the topping stay ultra crispy, so you're not left any sogginess after it bakes.

NOTE: If you would like them to be more crunchy, after you have removed the bake from the oven, before you slice it - wait ten minutes (so you don't burn yourself), flip the baked mixture over and place upside - down, on a large tray, back in to the oven to bake for 5 - 10 minutes more, which will crisp up the other side.