Sentences with phrase «tester comes out with»

Spread the batter into the prepared baking pan and bake for 25 - 27 minutes, until lightly golden on top and a tester comes out with just a few crumbs.

Bake for 18 minutes, until fluffy and a tester comes out with just a few crumbs.

Pour into prepared pan and bake for 25 - 30 minutes, or until a tester comes out with a few crumbs attached.

Bake for 22 - 25 minutes, until a tester comes out with a few moist crumbs and the tops are golden brown and springy.

Evenly portion batter into the prepared pans and bake for 20 - 24 minutes, until the tops of the cakes spring back when touched and a tester comes out with a few moist crumbs.

Bake for 18 - 20 minutes, until a tester comes out with just a few moist crumbs and the tops spring back when pressed.

Bake for 18 - 20 minutes, until a tester comes out with a few moist crumbs.

Pour into loaf pan and bake for 40 minutes or until a cake tester comes out with just a few crumbs attached.

Portion out in 1/3 cup scoops into the papers and bake for 12 - 15 minutes, or until a tester comes out with only a few moist crumbs attached.

-- Bake for 20 - 25 minutes or until a tester comes out with moist crumbs attached.

Bake for 18 - 22 minutes, until a tester comes out with a few crumbs and the tops are springy.

Portion out evenly into the 3 prepared pans and bake for 15 - 18 minutes in a 350 degree F oven, or until a tester comes out with a few moist crumbs.

Bake for 15 - 18 minutes, or until a tester comes out with a few moist crumbs.

Portion out into prepared pans and bake for 15 - 17 minutes, or until a tester comes out with a few moist crumbs.

Portion out into prepared pans and bake for 18 - 25 minutes, or until a tester comes out with just a few moist crumbs.

Portion out into the liners (about 1/4 -1 / 3 cup per cupcake), and bake for 10 - 12 minutes, or until a tester comes out with a few moist crumbs.

Portion out the batter into prepared pans and bake for 14 - 16 minutes, or until a cake tester comes out with just a few moist crumbs.

Not exact matches

Line muffin pan with paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool complewith paper liners - In the bowl of an electric mixer, whisk together the coconut milk, sugar, oil, and vanilla extract - In a separate bowl, sift together the flour, almond meal, cocoa powder, baking soda, baking powder, and salt - With the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool compleWith the mixer on low - speed, slowly add the dry ingredients to the wet until mixture is uniform and smooth (do not overmix)- Pour batter in liners, filling cups no more than 2/3 full - Bake 18 - 20 inutes, or until cake tester comes out clean - Transfer to a cooling rack to cool completely

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 - 40 minutes.

- Preheat oven to 350 degrees and line 1 pan of regular muffin tins and 1 pan of mini muffin tins with cupcake liners (I only used 8 regular sized and 8 mini muffins for the bouquet)- Add the cake mix, buttermilk, oil, almond extract, and vanilla extract to an electric mixer and mix on medium for 30 seconds - Add eggs one at a time and beat until well mixed - Turn mixer to high and beat for another 2 minutes - Fill liners about 2/3 full with batter - Bake for 15 - 20 minutes, or until cake tester comes out clean - Allow cupcakes to cool while preparing the cream cheese frosting

Bake at 325 degrees F for approximately 40 minutes until the filling is slightly puffed and a tester inserted into the center comes out with just a crumb or two attached.

Pour and spread batter into the greased loaf pan, sprinkle with turbinado sugar, and bake in oven for 50 mins or until tester tooth pick inserted in center comes out clean.

Transfer to baking pan, brush the top of each with melted butter if you like, and bake for 18 - 22 minutes, until tester toothpick inserted into center comes out clean.

Most of the testers did come with a preconceived opinion about which brand made the best almond butter, but after compiling their feedback on 10 samples, my favorite still came out on top — well, sort of.

Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet about 35 minutes.

A cake tester should come out clean with a few crumbs clinging to it.

Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean or nearly so, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.

Bake the cakes, rotating the pans halfway through the process, until they are light golden brown, the centers spring back when gently pressed, and a tester inserted into the centers come out with a few moist crumbs attached.

Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15 — 18 minutes.

Pour into prepared pan and bake for 30 - 35 minutes or until golden and tester inserted comes out with fine crumbs.

A tester inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.

The cake is done when it pulls away from the sides of the pan and a cake tester inserted into the center of the cake comes out clean or with only a few crumbs attached.

Fill paper liners 2/3 full with batter, and bake for 20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

The tester should come out with moist crumbs attached.

Bake the cakes on the center rack for 25 to 30 minutes, or until the tops are of the cakes are set, the sides have started to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean or with only a few moist crumbs.

Remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean, with at most a few wet crumbs clinging to it.

Divide batter among muffin cups, generously sprinkle with turbinado sugar and bake until tester inserted into center comes out clean.

Bake pie until cracked on top and tester inserted into center comes out with moist crumbs attached, 45 to 50 minutes.

Bake until the top of the cake springs back when gently pressed with your finger, and a cake tester inserted into the center of the cake comes out clean, about 1 hour.

Bake brownie until top is firm to the touch, edges are set, center is moist but not uncooked, and a tester or paring knife inserted into the center comes out with moist crumbs (not runny batter) attached, 25 — 25 minutes.

Bake for another 35 - 40 minutes or until a tester inserted near the center comes out with moist crumbs (do not overbake).

Bake for 20 to 25 minutes or until a tester inserted into the center of a cupcake comes out with no crumbs attached.

Bake until very dark and toasted, when a tester inserted into the center comes out clean (tent with foil if coconut browns too much before cake is done), about 70 — 80 minutes.

Bake the cake until the top is golden and a tester inserted near the center comes out with a few moist crumbs, 40 - 50 minutes.

Bake for 30 to 35 minutes, until a cake - tester inserted into the middle of the brownies comes out with few crumbs attached.

Transfer batter to the prepared loaf tin, sprinkle with sugar and pumpkin seeds if using, and bake on the center rack for 50 - 60 minutes until the top has turned golden brown and a cake tester inserted into the center comes out clean.

Bake cake until top is firm and springs back when gently pressed with your fingers and a tester inserted into the center comes out clean, 35 — 45 minutes.

Bake until the top is firm and a tester inserted in the middle of the cake comes out with moist crumbs, about 32 to 35 minutes.

Bake the loaves for about 45 minutes, rotating the baking sheet halfway through, until a cake tester inserted in the center of each loaf comes out with a few moist crumbs attached.

Bake cakes until a cake tester inserted into the center comes out clean or with a few crumbs, about 23 - 25 minutes.