Not exact matches
Line a large rimmed baking sheet with
unbleached parchment paper, place a wire rack
on top and spray the rack light with cooking oil to grease.
Place
on a large piece of
unbleached parchment paper and top with another large piece of
parchment paper.
Place the dough
on a lightly oiled piece of
unbleached parchment paper and sprinkle the top with flour.
Cover the baking sheet with another sheet of
unbleached parchment paper, and place another quarter sheet pan
on top of the top sheet of
parchment paper.
Line a rimmed baking sheet with
unbleached parchment paper, and place the coconut chips
on it in an even layer.
Place another piece of
unbleached parchment paper
on top of the dough, and roll out into a rectangle that is about 1 inch thick.
Regardless of how many strands you are braiding, flour a sheet or
unbleached parchment paper and place 10 - inch - long stands of dough length-wise
on the paper.
On baking day, line a rimmed baking sheet with
unbleached parchment paper and set it aside.
+ Spread out the seeds mixture in one big piece
on a baking tray with some
unbleached parchment paper, leaving it about 1/2 cm thick.
Preheat the oven to 375 degrees F. Line an 8 x 4 inch loaf pan with
unbleached parchment paper, allowing a 2 - to 3 - inch overhang
on the two 8 - inch sides of the pan.
Spread the chickpeas out evenly
on a rimmed baking sheet lined with
unbleached parchment paper.
The subtlety of the perfectly pleated
unbleached parchment paper was clearly lost
on him.
Slide the
parchment with the cookie dough
on it off of the pizza pan, cover with another piece of
unbleached parchment paper, and roll out the dough between the
parchment until it is a round about 1/2 inch thick, about 10 inches in diameter.
Line a baking sheet with
unbleached parchment paper and spread the chopped almonds in one layer
on the sheet so they have room to roast mostly untouched
on all sides.