Sentences with phrase «transferring to a cooling rack with»

Let cool on the baking sheet 3 to 5 minutes before carefully transferring to a cooling rack with a thin metal spatula.

Not exact matches

Gently transfer to a cooling rack lined with wax paper and immediately place the Reeses into the middle of the cookies.

Transfer cookies to a wire rack and let cool completely before covering with fondant.

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

Let cool for five minutes in the pan, then carefully scoop out with a spoon and transfer to a rack to cool completely.

Transfer to a cooling rack while you repeat with the remaining batter.

Sprinkle with flaky sea salt Let cool on the sheet for 1 - 2 minutes, then transfer to a wire rack to cool completely.

Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack with a wide metal spatula (cookies will flatten slightly as they coCool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack with a wide metal spatula (cookies will flatten slightly as they coolcool).

Allow to cool on pan for 3 - 5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack with a spatula.

Remove from oven and transfer to cooling rack; Sprinkle immediately with sugar and allow to cool completely

Transfer the pan to a wire rack and allow the cookies to cool completely before drizzling with chocolate.

Cool a little on baking rack, then transfer with care to a baking rack — perhaps just sliding the whole sheet of parchment on.

Remove from oven and carefully transfer to a cooling rack: Loosen the crust with a fork, place the cookie rack on top of the cake and turn it around.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

When scones are finished baking, transfer parchment with scones to a cooling rack until warm or room temperature.

Bake until done, about 25 - 30 minutes; remove from oven and carefully transfer parchment paper with biscotti to a wire rack and slightly cool.

Transfer to a cooling rack and let bars cool completely before slicing into bars with a serrated knife.

Let the bread cool in the pan for 10 minutes before transferring to a cooling rack, and then let cool completely on the rack before cutting with a serrated knife.

Transfer the parchment with cookies to a rack to cool.

Transfer the pan to a wire rack and cool completely before frosting with dark chocolate frosting.

Let cool for five minutes, transfer to a rack and sprinkle with confectioner's sugar.

Transfer the pan with the rolls to a wire rack and let cool slightly, then spread the rolls with the frosting while they are still warm.

Transfer the donuts to a wire rack to cool completely, and repeat with the remaining batter.

Remove the cookies from the oven and cool 5 minutes before transferring the parchment paper with the cookies on top to a wire rack to cool completely.

Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes.

Eat them warm with a cold glass of milk or transfer to a wire cooling rack and allow to cool completely.

These are beautiful and taste so great — if anyone had trouble with them spreading they should make sure they are letting them cool on the pan for a while before transferring to the cooking rack!

Cool for 5 minutes, transfer with a metal spatula to racks and let cCool for 5 minutes, transfer with a metal spatula to racks and let coolcool.

After about 10 minutes of cooling, you can flip the donuts over and then transfer your rack to sit over your place you don't mind covering with sticky dripping sugar sink.

Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with the Maple Pecan Glaze, or other topping of choice.

Transfer to wire rack with spatula, and cool.

Using slotted turner transfer the donuts to a cooling rack covered with paper towels (they will absorb excess oil).

Working with one donut at a time, dip it into the glaze, jiggle it a bit (still upside down) to remove any glaze excesses and transfer to a plate or a cooling rack.

With a medium cookie scoop, scoop onto baking sheet.Bake for 10 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Transfer to a wire rack lined with paper towels and let cool slightly.

Transfer the cookie sheet with pan to a wire rack and cool for 10 minutes.

Remove pan from oven, transfer parchment with cookies on it to a cooling rack.

Transfer to a wire rack to cool and dust with plenty of icing sugar.

Transfer to a wire rack, cover with a clean tea towel (this keeps the crust nice and soft) and leave to cool.

Transfer to a cooling rack while you repeat with the remaining batter.

Transfer parchment paper with cookies very carefully to a cooling rack and let sit for 5 - 10 minutes.

Preheat oven to 350F Mix butter, baking soda, salt, and both sugars in a large bowl with hand or standing mixer Add in egg and vanilla until combined and fluffy Add flour in two batches and mix continuously Stir in chocolate chips (and nuts / peanut butter chips if using) by hand Scoop out rounded tablespoons of the mix and place on an ungreased baking sheet at least 2 inches apart Bake for 10 - 12 minutes Let cool for 5 minutes, then transfer to platter or cooling rack Enjoy!

6 Pull the parchment paper with the cookies onto the counter and let the cookies firm and cool slightly before transferring from the parchment to a wire rack to cool completely.