Sentences with phrase «still jiggly»

I didn't step on a scale or measure my body parts (spoiler alert: my thighs are still jiggly).

The secret is to take the cake out when the sides are solid, and the middle is set, but still jiggly.

Bake for 25 - 45 minutes until the edges are puffed and center is still jiggly.

Bake for 10 minutes until the cakes are just kind of set, but the are still jiggly when you wiggle the pan.

Bake until custard is just set but still jiggly in the center, 60 — 70 minutes.

Instead of being jiggly in the middle, it was still jiggly everywhere.

They were still jiggly on top before flipping, so I flipped them very carefully with the help of a wooden butter knife and a wooden spatula.

I am baking it right now, but for some reason it's still jiggly in the middle and it's been in the oven for 1 hr and 15 min.

The middle after leaving it the oven for an hour and a half is still jiggly so Im not even sure if that is how it should be.

It is done when it is set on the edges but still jiggly in the center.

Not exact matches

Reduce the heat to 250 °F and bake for 40 to 60 minutes, until the center is set but still a little jiggly.

You want the cheesecake to still be jiggly but just slightly set on the top.

Pour into crust and bake in lower part of oven about 35 — 45 minutes or until the center is set but still slightly jiggly.

The cheesecake should still be a bit jiggly when it comes out of the oven to ensure that it hasn't been over baked.

Once I cut in, the center however, was still soft, jiggly, and somewhat fell apart when cutting slices.

This was definitely NOT long enough as the center was cracked, but still very «jiggly.»

- Bake for about 35 minutes, or until almost completely set but still a little jiggly in the middle.

Close up the oven and bake until just set, it will still be jiggly, about an hour (I am located at about 6000 ft. and have made similar recipes at over 7000 ft. and that's about the time for altitude — if at sea level I would check your cake at about 40 minutes).

Pour the mixture into the buttered dish and bake for 35 to 40 minutes, or until puffed and golden, but still soft in the center and jiggly when shaken gently.

When the filling has partially set (still wobbly and jiggly in the center, but not runny at all), about 35 minutes, brush the extra tablespoon of cream over your frozen decorative shapes.

Top may still be a bit jiggly, but it will set as the cake cools.

Close the oven and bake for about an hour or until the top looks set, the center will still be jiggly but the top should be set.

Bake the bars for half an hour, until they're still a little jiggly — they'll set as they cool.

Is it still kinda jiggly even though it's done?

Bake the pie in the preheated oven for about 35 - 45 minutes or until the edges are set and the innermost circle of pie is still just a bit jiggly.

Even though I've dropped some weight, I'm still pretty jiggly!

Transfer the cake to a rack (the center will still be jiggly) and cool to room temperature, about 1 hour.

Yes, use an unbaked pie crust that bakes along with the filling and remove the pie from the oven when the center is still a bit jiggly.

Bake until set around the edges but still slightly jiggly in center, 30 to 40 minutes.

Season the eggs with salt and pepper and cook until the whites are golden brown, lacy on the edges, and just set in the middle, and the yolks are still a little jiggly, about 3 minutes.

The center might still be a very slightly jiggly.

Spoon the batter into the ramekins and bake for 8 - 9 minutes or until the tops and sides have set but the centers are still soft and slightly jiggly.

The center of the cheesecake will still be jiggly.

The cheesecake will have puffed significantly and the middle will still be slightly jiggly.

The band is firm enough to hold a still - jiggly tummy in so that it looks fairly flat, so it can help you get into some of your pre-pregnancy clothes faster, too.

Even after I lost the baby weight I had gained when I was pregnant with Miss A I still had some lingering jiggly bits around my middle that no amount of Jillian Michaels workouts or Weight Watchers programs could take off -LCB- and I loved both -RCB-.

Bake until topping is golden and casserole has firmed but is still slightly jiggly in center (it will firm up as it cools), 30 to 40 minutes.

Remove from oven when the custard is slightly firm, and still a little jiggly in the center.

Pie will still be jiggly when it comes out but it will set as it continues to cool.

Pie will still appear a bit jiggly in the middle when it's done baking, but that is normal.

Very gently shake the pan and lightly touch in the center, the cheesecake should still be slightly jiggly but set at the sides.