Sentences with phrase «something baking in»

There was always something baking in our kitchen.

There's nothing more lovely than coming in from the cold to the heavenly aroma of something baking in the oven.

Is there any better aroma than something baking in the oven with cinnamon.

I love the blueberry cobbler vibes going on here, so genius to put a something baked in a popsicle!

Not exact matches

Or just shipping something half baked in the name of shipping fast?

With a changing menu, there's always something new try at Old Chicago, a Windy City - inspired restaurant chain that serves everything from meat - stuffed calzones to «Oh My Spaghetti Pie,» a pie - shaped portion of pasta tossed in Alfredo sauce and baked with Italian cheeses.

Baked By Melissa is something I love and am so passionate about, so it's hard to keep my emotions in check sometimes.

A long time ago I heard something that fits this to a «t»: «All will be right in the world the day schools are fully funded and the military has to hold a bake sale to buy a tank.»

But baking a wedding cake, where you may have to take part in the ceremony or event, is something different.»

There's something about baked apples with cinnamon in any form that just smells like home.

Who doesn't love waking up to the smell of something fresh and sweet baking in the kitchen?

It's only fair that every once in awhile, I bake something I know he will go absolutely bonkers over!!

So when I decide to bake something grain - free it has to be perfect, otherwise, in my opinion it's just not worth it!

If you put a plain pizza, baked potato, or bowl of soup in front of me I'm going to, without a doubt, scan my surroundings for something to pile on top of it.

There's something about smelling warm cookies baking in the oven that just makes a place feel more like home.

So while brittle wasn't something we made during our marathon holiday baking sessions — those were reserved for fudge, chocolate chip cookies, thumbprints and peanut butter blossoms — I definitely remember the occasional package that I saw sitting in the cabinet.

A Scottish Italian cook living in Los Angeles, Christina is usually cooking, baking or (cr) eating something scrumptious.

As a child I would spend hours in the kitchen creating concoctions that were mostly inedible but was something I could bake nonetheless....

It doesn't seem like something so TASTY could result from layering a few ingredients in a baking dish.

I've done something very similar for an Italian loaf baked in a cast iron cocotte.

However, the kind you like are NOT unloved, just loved in a different form... baked in something!

If I am making something like this, either baked or smoked tofu, which I will post in the near future, I prep my tofu.

Anyone will get tired of eggs and yogurt day in and day out In the morning, when you crave something warm and baked, these healthy muffins will come to the rescuin and day out In the morning, when you crave something warm and baked, these healthy muffins will come to the rescuIn the morning, when you crave something warm and baked, these healthy muffins will come to the rescue!

Love ur savoury recipe and am going off to buy some good quality goats cheese as I hate the ones that are too salty and after eating the most amazing pizza at 21 in Covent garden where they used the best goats cheese I've ever eaten I can not wait to bake something savoury!

The recipe is basic in the best possible way, just like adding a pinch of something extra to a classic baked good.

What if you are going to use this brown sugar to bake something that also has molasses in it, like a gingerbread loaf or whatever?

They're so easy to make and only need 10 mins in the oven — perfect if you need to bake a quick dessert or have those «need something asap» sweet cravings!

Homemade vegan yogurt and baked cake are certainly tickling my fancy — something that I have yet to try in this unit.

I also tried to use a few lessons I learned from my biscuit adventures to give myself the best chances at successful scones — scones are in between biscuits and muffins on the baked items continuum, and the quality of a good scone is all about texture — so I figured it would be best to try something a little different from my biscuit attempt.

I baked mine in a mold that's traditionally used for something I've never made called a trois freres cake, but a bundt pan will do nicely here.

Since I wanted something substantial to have for my weekday lunches, I decided to add quinoa to the mix and bake it all together in a sort of mac and cheese brussels sprout gratin type thing.

This frenzy will wane only long enough to take a break to bake something in mass quantities, which my family will not eat, causing me to throw away perfectly good cakes and cookies due to lack of consumption, which will happen because items will grow stale.

The convention in baking is that recipes use «large» eggs which are supposed to be 50 g weight or something like 47 ml volume.

It often happens in my household when I try to bake something and ingredients mysteriously disappear.

Something about the pictures and your prose that gets me fully in the baking spirit!

The recipes in this collection are super easy to make and will turn any baked good into something unforgettable.

Having felt rather forlorn last month when I baked something for this challenge, only to find it wasn't there, I am now super excited to find that Alexandra over at The Lass in the Apron is holding the fort whilst Laura from I'd Much Rather Bake Than... finishes off her degree.

Days have been cold here lately — which is something I absolutely love — but that makes it hard for the butter to soften in my freezing kitchen, making my morning baking sessions a bit of a challenge.

Every once in a while, I'm reminded that baking really is a science, when something goes wrong and things just don't turn out as planned.

Nimai and I had a bit of difficulty coming up with something to bake together — apple pies and crisps often require a combination of sweet and tart apples, but tart apples won't be available at Salinger's until later in the season.

The next time around I might even spritz the muffins, in the last few minutes of baking, with rose water (or rose sugar water), or something along those lines, to heighten the floral aspect.

I put them in the freezer until it was time to bake something but those little suckers kept sneaking out of the freezer and into my mouth.

I had a freshly baked bread from earlier in the day and I wanted something to go with the bread...

You could just mix in some freshly boiled tortellini and call it a day but adding a layer of mozzarella and baking it in the oven gives you something else to look forward to when you dig in.

She wanted me to bake something with peanut butter, but I wasn't in a cookie - making mood, what with all the pans going in and out every ten minutes and the fact that I'd just finished doing all the dinner dishes.

Baking though, is as much science as it is an art and I have always been in awe of the people that can take flour, sugar, eggs and a few other ingredients and create something as wonderful as homemade bread.

I have to say that even though I have an oven in our fifth wheel, I rarely take the time to bake anything while we're traveling... unless it's like French fries or something!

Although incredibly tempted to stick it in my cart, I decided to bake my own chocolaty breakfast cereal instead, something slightly healthier but just as delicious!

from Sadie's comment last June — apparently some chemical reaction between something in the sunflower seed butter + baking soda.

Add in that fact that baking it is educational and artistic all at the same time, it's something that has become an integral part of our family.