Sentences with phrase «still gooey»

I'm still all gooey about how lovely it was to sip and swim at Bilgola at dusk.

Bake until the surface of the cookies looks dry and set but the center is still gooey, 12 to 14 minutes.

Bake for 12 to 14 minutes, until the surface of the cookie looks dry and set and the centers are still gooey.

I love using a crunchy sourdough bread for the perfect crispy — but still gooey inside — sandwich.»

They are still gooey inside and probably about a billion calories, but everybody fights over them.

Hot chocolate chip cookies straight from the oven with crispy edges, a soft center, the chocolate still gooey, savored with a glass of cold almond milk — it's a special treat everyone will love, and remember.

it was still gooey inside so I cooked it for 5 more min at 350 when that still didn't do it I turned the oven down to 335 and cooked it for 10 more min.

I like to eat them warm out of the oven while the chocolate chips are still gooey.

A big surprise awaited me... the middle was still gooey!

If it's still gooey in the middle, just throw the bread in the oven for 10 - 15 minutes.

Still good and still gooey.

Bake for 25 minutes for set but still gooey brownies (my preferred method) or 30 minutes for less gooey brownies.

Every oven is slightly different so If it's still gooey on the inside, put it back in the oven and bake for additional 5 minutes or so.

They'll be perfect if they are just barely set and still gooey.

I'd say if you gave them a second go to mix everything but the oats together, and then add a 1/4 cup of the rolled oats to the mix at a time, possibly adding it in tablespoon increments after the first 1/4 cup, until the mixture thickens but is still gooey enough to hold together.

Also, these were still gooey in the middle when I baked for half an hour but after 10 more minutes they were perfect.

If there's a wobble then it's still gooey in the center and it's not done yet.

I ended up having to cut a circle out of the middle of the loaf because it was still gooey.

If it's still gooey let them bake a bit longer.)

I baked them for 30 mins, as the mixture was still gooey.

They were still gooey on the inside though and provide such a deliciious savory sauce:) This seriously hit the spot and will be made again soon.

It wasn't brown enough at 40 minutes, and still gooey in the middle and I put it back in for another 5 minutes, still not ready, then «forgot» it for another 10 minutes or so....

Still gooey and fudgy, but firm enough to eat and the right balance of flavors.

Not exact matches

Whackjob fanatic or not, almost two centuries after his prudish ah - ha moment, we still have staid Sylvester Graham to thank for the graham cracker, the salty - sweet crumbly crusts to our cheesecakes and the sturdy tops and bottoms to our ooey, gooey s» mores.

It's slightly crusty on the outside, and the middle of the cupcake, still finishing baking in its own heat, is gooey.

The residual heat from the cookie sheet helps finish baking the cookie but still leaves it soft and gooey in the middle.»

faith: still on yer knees, dreaming of the savior filling up yer cheeks with his gooey savior goodness?

Hey Ella I've made these a few times and have left them in a bit longer than you said, but they always seem to still be a bit gooey in the middle.

Think mine was a bit thick and after 50 mins it was burning on the top but knife still slightly gooey.

These brownies are gooey but still great.

I tried the brownies today but had to keep putting them back in the oven as they didn't seem to have cooked through — the top looked brown but it was still very gooey at the bottom.

They didn't have that crusty texture or typical sugar taste but they were still sweet, gooey but not heavy, chocolatey, energy packed and rich.

They still taste great but I was wondering if they are supposed to be quite dense and gooey or if they are supposed to be lighter and drier like a traditional brownie.

The bars will still be very gooey and melty when cutting into them.

It was still delicious, but it was a little bit too gooey and not pretty enough to take with me!

Sometimes if I was lucky my Mom would make them for us after school and they'd still be warm, not quite set and all gooey by the time we got home.

I'd definitely suggest using a slightly thicker pancake batter than normal, and don't try to flip too soon — otherwise you could end up with a gooey (but still very yummy!)

Grains, dairy, soy, nuts, and refined sugar are left out, but this take on a classic still has that old - fashioned layer - cake flavor, including a double - decker dose of gooey, chocolate frosting.

The top looks done but still looks gooey, I guess you cant do the toothpick test.

It's a win for your taste buds, too — the recipe doesn't skimp on gooey mozzarella and Parmesan but it's still roughly 300 calories a serving.

The cupcakes were still a little warm in the middle, leaving the cookie dough slightly gooey.

I followed the recipe to a tee, had to bake it longer because it was gooey and then after 30 - 35 minutes, finally took out of oven because very cooked on the outside, but took a bite and still very gooey on the inside.

You could definitely add a big scoop of vanilla ice cream (homemade if you have 15 hours to spare) but I think they are best fresh out of the oven, when they are still a little warm and the chocolate chips inside are nice a gooey.

The chickpea flour gives the cookie it's gooey texture, and the coconut flour holds it together so it still has a great consistency like a normal, pick - up - able cookie would.

If the center still seems gooey but the top edges of the crust are starting to get dark, take it out.

We dug in while it was still warm, chocolate gooey and lux.

I had two different recipes that I've used many times in the past and both ended up VERY gooey - I added flour and was able to bake them, but they still were not as they should have been.

I mean, it's still a delicious ooey gooey mess, but it's more fun to eat pie with a fork than with a spoon.

These vegan dark chocolate cupcakes are light, not like a heavy brownie, but still so moist and gooey.

I don't think I processed these long enough because the texture was kinda gooey, but they were still extremely tasty.