Sentences with phrase «up on a cookie sheet»

, then place open - side - up on a cookie sheet coated with nonstick spray.

Place buns face - up on a cookie sheet lined with tin foil.

Place candy cane side up on cookie sheet.

Let set up on the cookie sheets for a few minutes before transferring to wire racks to cool completely.

Cut the zucchinis in half lengthwise and place face up on a cookie sheet.

Bake open side up on cookie sheet (same as one for chicken) at 325 until soft.

Not exact matches

Most say to chop up, place on a cookie sheet, freeze, then place in a zip lock bag.

I «am looking for a recipe that is organic on making home made cinnamon rolls that someone may have in their grandmas old books that will take 2 days to make, they can be organic or not, I can change that all the ingredients to organic myself I say 2 days cause it takes that long for the raising n stuff I had 1, n when I moved it got lost or through away, these where very hugh, n took up to 2 cookie sheet pans or 2 9x13 pans n all I remember is it was a very very long recipe n it calls for white flour n wheat flour n with all the prepairing n getting it ready n raising n the finely cooking took 2 days like i said can anybody out their help me with this.

Cut butternut squash in half and place squash cut side up on a parchment paper lined cookie sheet.

Place on cookie sheet, cut side up.

When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide.

typically, we form the cookies and line them up side by side on parchment'd baking sheets, freeze them and then put them in freezer bags for quick desserts or snacks.

Roll the dough up into little balls and place on a lightly greased cookie sheet.

Place the halves, cut side up, on a foil covered cookie sheet, with the garlic bulb, unwrapped, in the middle.

Cool the granola in dry open air on the same cookie sheet to crisp up.

If cookies puff up in the oven, tap the baking sheet on the counter when you pull them out of the oven to deflate them.

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

Something I've found that helps prevent tearing of the dough (and leaking)-- I roll it out and assemble the tart on the parchment paper that it's going to be baked on — that way when I'm done, I can just pick the whole sheet up and plop it on a cookie sheet instead of trying to do it with a spatula or my hands.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

If you prefer some chocolate over cacao, break up some of the bars from the companies Andrew recommended and press those into the cookies after you've formed them and flattened them on the baking sheet.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

You don't really know what rock bottom is, though, until you accidentally drop a hot sheet of cookies on the ground and find yourself kneeling, pinching & scooping up hot, crumbling pieces of cookie off the kitchen floor.

I coo these up in batches, lay them on a cookie sheet and freeze them, then seal them in bags.

These are cake mix cookies so they will firm up after cooling on the baking sheet for 3 - 4 minutes after you take them out of the oven.

Roll up loosely, curving each into crescent shape and place on prepared cookie sheet.

Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.

I lined up house made kaiser rolls on a cookie sheet and hit the insides with a quick spritz of cooking spray.

Scoop up big two - tablespoon sized mounds and arrange them on cookie sheets a few inches apart.

Sort of work as a cracker — made on a parchment covered cookie sheet and cut up.

Place the dough circles on the prepared baking sheet, leaving one finger of space in between each cookie, until all the dough is used up.

Drizzle some olive oil on the cookie sheet to prevent the tomatoes from sticking then place the tomatoes on the cookie sheet, round side down, sliced side up.

Cut marshmallows in half and place on a cookie sheet that's lined with parchment paper with the cut side UP.

If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up).

Cut it into a circle with a round cutter cookie cutter pick up the fondant circle and gently place the middle of it on top of the Blow pop and let the rest of the circle drape down around it use your fingers to make floating ghost - like waves, or drapes in the fondant allow the fondant to hold that shape for a couple of minutes to set it, and then place on baking sheet to harden for a few hours once the fondant has hardened slightly.

I made another batch of frosting, finished up the sides, and added a little flourish on top, then slid it onto a cookie sheet and hoisted it into the fridge.

Dip the top of each scoop of cookie dough into raw sugar crystals and place back on baking sheet with the sugar side facing up

Place the squash on a cookie sheet, cut side up, and roast for 50 - 60 minutes, or until fork tender.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

For gluten free but not dairy free, you can easily make your own little roll ups by baking grated parmesan cheese on a piece of parchment paper on a cookie sheet.

Ovens can take up to 30 minutes to come up to temperature, so the first thing to do when making cookies is to turn on that oven — and prep your baking sheets as instructed in the recipe.

I also used less eggs and while it was tasty, it was impossible to flip on the stove so I ended up pouring it onto cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.

After you have whipped that up, take spoonfuls and place them on a cookie sheet or glass plate or anything really.

(The cookie - dough balls can also be frozen on a baking sheet, then transferred to a resealable freezer bag and frozen for up to 3 months before baking.)

when time is up, remove from dish and spread on wax paper / parchment on cookie sheet.

For some reason, I achieved a funky result: the cookies spread out on the baking sheet, creating one giant cookie (like it was created in Willy Wonka's chocolate factory...) Needless to say we had great fun sharing the uberlarge cookie with friends and ended up all satisfied with chocolate on the cheeks.

Cool on a cookie sheet or serve up warm with a beverage of your choice.

Place a cooling rack on a cookie sheet and arrange slices, cut side up.

Brush tops of cookies with glaze, then turn glaze - sides up on racks set over rimmed baking sheets to catch drips.

Place on a parchment lined cookie sheet and set in the freezer for ten minutes to allow the dough to set up.

Remove from heat and let the cookies sit on the cookie sheet until they are set up.