Sentences with phrase «still be a bit soft»

You want them to hold together, but still be a bit soft and chewy.

They will harden a bit on the outside as they cool but still be a bit soft and fluffy on the inside.

Not exact matches

It turned out wonderfully — the base was firm with crispy edges — and the inside was still nice and soft when you bit into it.

Also, I felt that the texture once cooled was still a bit soft / mushy so I placed them in the fridge to firm up.

Lemon Yogurt Sugar Muffins Print Prep time 25 mins Cook time 20 mins Total time 45 mins Deliciously soft and tender muffins crammed with lemon flavor and rolled in sugar while still warm with both lemon zest and juice, the flavor is prominent in each and every bite..

Pepperidge Farm Farmhouse ™ Hearty White has been my go - to sandwich bread ever since I heard America's Test Kitchen talk about how awesome it is, and this bread, crafted from small - batch ingredients, tastes every bit as good as what I bake at home — and it's sturdy enough to build a great sandwich but still soft and fresh.

I had to bake them a little longer, and maybe next time I'll add a bit more flour, but I ended up freezing them and I let them sit out at room temperature for about 15 minutes just to get soft enough to eat with a fork (but still frozen) and it's glorious.

Bake the fudge brownies in the center of the oven for about 35 minutes, until the edge is set but the center is still a bit soft and a toothpick inserted into the center comes out coated with a little of the batter.

and the kimchi is soft but still has some bite to it.

Cook the rajma / kidney beans in a pressure cooker or in a large saucepan till they are soft but still have a bite in them.

It's almost impossible to overcook these onions, but I've found that 10 hours makes soft, lightly browned onions that still have a bit of bite.

If it's still a bit soft or sticks to your teeth, let them cook another 15 to 20 minutes.

They were still good but I want to try them again so they are a little bit softer.

If it's just a little cool, the whipped oil will harden a bit but still be soft enough to work with.

If you're still opposed (not everyone loves the taste of stevia), I can't promise the same results, but I would say in that case, yes, powdered sugar would be best... but it will change the final texture (it may be a wee bit softer because of the sugar).

They're still delicious on day 2, but the cookie starts to get a little bit soft.

The good news is, the biscotti at still kind of soft then, so you can press them back together a bit — just don't burn your fingers!

(In my photos, the chocolate is still a bit soft and the brownies still warm so thy are a bit crumbly.

Because the straight pulp is still a bit soft when frozen, too much alcohol will cause it not to freeze at all... so if you do add some rum, I'd recommend using the coconut milk and lime juice as well to make sure it turns into an ice - pop.

Anyways... choose your pear wisely and it's ok if they're still a bit firm yet soft to the touch.

Eating is a bit messy when it's still crispy, but after some time in the fridge, it becomes soft and easily separates with a fork.

If you shake the pan and move your spatula around quickly you will continue to pull the hottest eggs from the bottom of the pan and it will cook until there are lots of little, soft curds and the eggs look a bit like ricotta, scrambled but still very loose as they will continue to cook and not fully set, about 2 minutes.

Bake in preheated oven for 7 - 9 minutes, until cookies look dry on top but are still a bit soft to the touch in the center.

The apples were soft but still had a good bite.

I take them out when the edges are a bit firm, but the center still feels a bit soft.

The lentils should be soft, but still have a little resistance left when you bite into them.

Personally, I like my dough to still be a bit sticky in order to get softer gnocchi rather than add too much flour and get tough ones, but it's up to you how much flour you want to add.

If they come out super soft try blending the mixture less, so it's still pretty chunky, shaping the patties so they're a bit thinner, or cooking them a bit longer.

They were in the oven for 8 minutes and they looked ready and I tapped them slightly with a spoon and it was still soft so I left them in for a extra 4 minutes and they were golden so I took them out and they were still a little soft but in about a minute they became hard (not like rocks) hard as in «they held themselves» so there was no crumbling maybe that's the issue with the other women how they had crumbling issues, the batter was a little crumbly but not crazy loose crumbly and the cookies never crumbled for me and this is my first time making these and they tasted perfect, they had just the right amount of bite and they were so soft on the inside as well as on the inside and that's how I like my cookies, YUM, I could only have three (1.

Bake the cookies until they are set in the center, but still a bit soft, about 15 minutes.

Even still dough will be a bit softer than a traditional wheat crust, due to the nature of the ingredients.

Pour the sauce onto the vegetables in the pan and simmer gently for 4 — 5 minutes, until the vegetables are cooked through (and still have a good bite to them) but are not too soft.

These blondies were very easy to make HOWEVER the batter was a bit runny, i increased the cooking time some but the inside was still very soft.

The dough should be somewhat thick but still soft, not thick enough that you think «this is going to be easy to roll out», but more like «this dough may be a bit too soft to work with»

Let the cookies sit for 5 minutes and then transfer them to a wire rack to cool completely (while they are cooling and still a bit soft, you can press the indentations down a bit more, if necessary).

I cooked them a little long so they are a bit crunchy instead of soft and moist (what I get for baking and cooking other stuff, I tend to forget about things in the oven) but they are still amazing... and only 70 calories a piece even my boyfriend can eat them!

I undercooked them a touch so they were still soft to the bite (and served with strawberry jam for dipping as blood).

They will harden a bit as they cool, but will still be nice and soft.

If they're still a bit soft, I'd freeze them and they will last for up to 3 months.

Continue adding up to an additional 1/2 cup of all - purpose flour, a bit at a time, until the dough is firm enough for kneading (it will still be very soft).

These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good — just not as good!)

The sandwiches are made using simple cookies, that if you bake a couple minutes longer they can be used as «regular» cookies, but for this recipe you'd want them slightly softer so that even when they freeze they are still nice to give a bite at.

They seemed a bit soft still when I retired to bed but this morning they are perfect, had some with a strawberry and a splash of cold milk — I couldn't resist it.

I've let them sit and even heated up the over again, but the bits are still soft.

(The quinoa should be almost soft but still have a bit of a crunch.

When the water comes to a boil, cook the green bean until they are a bit soft, but still with a have a bite.

It took me a lot longer than 20 minutes to bake these so that they'd be browned and then they were a bit softer than I'd have liked — though the flavor was still amazing.

Form into cone shapes or triangular patties and dehydrate for several hours, until the outside is a bit crispy but the inside is still soft.

Bake for 12 minutes to get a crust that is still a bit soft underneath, for a crisper crust bake 15 + minutes.

Mine is a bit sticky / soft still and I cooked it for 35 minutes?