Sentences with phrase «well after baking»

Brightly colored cupcake liners that are good quality show thier colors well after baking

Also, do they freeze well after baking like the bagels do and if so, can you place the frozen bagel dogs directly into the toaster oven or do they need to thaw first?

Did the texture turn out well after baking?

Does it hold together well after baking as I see there is no addition of any binding ingredients.

I put 2 eggs and added 3/4 cup od rice flour, 1/2 cup od chesnut flour and 1/4 of coconut flour, the mixture was not so runny because of coconut flour that absorb it but it turned good after baking.

I think our garden trees have a color that somehow holds up better after baking.

-- These are definitely best after baking and store well to the next day, but if you want to store these for longer, I recommend popping them to the freezer and then defrosting from there to keep them soft.

Not exact matches

The Corporate Cupcake After a slightly uneasy night's sleep (I had overdone it that evening at Baked & Wired, a well - entrenched Georgetown cupcake establishment), I start the first full day of my trip at Crumbs Bake Shop in downtown D.C. Crumbs is the nation's largest cupcake company, with 35 locations and $ 31 million in annual revenue, and also the most corporate, with plans to trade shares on the Nasdaq starting in May.

It is good an hour after baking and gets better each day, with or without its unique orange soaking syrup, and special cream cheese fondant overcoat.

I went to Whole Foods and unfortunately they didn't have the Hokkaido pumpkin so after talking to the produce person I used 2 acorn squashes as they are good for filling / baking.

Bailey s Irish Cream Chocolate Cake With Fudge Glaze Tall and stately, delicate, moist grain and a sinful glaze is how I describe my best chocolate cake ever after 18 years of professional baking!

I vent through baking too — it's definitely the best way to destress because you get to eat something after!

I'll need to bake two - one for later, which is going to be the best result, and one for right after the oven...:) This sounds wonderful and cozy with a cup of tea!

Add in sugar, ground almonds, baking powder, salt and whole chopped lemons and their juices, blending well after each addition.

The other thing I did was let the dough sit overnight because I ran out of time to bake them after mixing — would that have made them cakier as well?

These guys keep well, up to 3 days after baking if kept in an airtight container, but I doubt they'll last that long...

After shaping the dough let it rise for an hour, or better, shape the dough, put it in the fridge over night, pull it out an hour before baking.

If you find the dough is sticking to your hands like crazy, you can either flour your hands, or mix some additional flour into the dough to absorb some of the moisture (this would be the better option for these particular cookies as any excess flour on the tops of the cookies from your fingers would be visible after they have baked).

Once they're baked they are best stored in the fridge after 24 hours.

I'll be talking to you again on Friday; my good friend and blog designer Lisa from Sweet2Eat Baking was kind enough to create a lovely guest post for me, while I scramble to get caught up again after my whirlwind travel tour last week.

Love ur savoury recipe and am going off to buy some good quality goats cheese as I hate the ones that are too salty and after eating the most amazing pizza at 21 in Covent garden where they used the best goats cheese I've ever eaten I can not wait to bake something savoury!

I'm sure the next batch will be even better after I do some fiddling with my baking technique.

Well, after having used you as my go - to for all my baking recipes, I thought it about time I thank you... or not.

Storage: Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

After baking six different versions and tormenting our families for days with endless debates about which had the best flavor, the best texture, the best... muffin excellence... Gretchen and I settled on just the right balance of healthiness and all - out yumminess.

Even after I baked it, I wasn't sure if it would go over well.

Do you think these would freeze well after being baked?

And instead of sprinkling flake sea salt on the cookie after baking, I gave the dough balls a sprinkle pre-baking because they stick better when they bake in.

1) Put flour, salt, sugar and melted butter in a mixing bowl 2) Pour in warm water bit by bit, and knead dough until it achieves a homogenous, smooth and soft texture 3) Roll the dough into a small ball and place it in a bowl, covering it with transparent film, and allow the dough to rise for 30 minutes 4) Chop onions and garlic finely, and saute onions in a pan until onions are caramelized, then add chopped garlic 5) After 30 minutes is up, press the dough to get rid of the gas created by the yeast 6) Add the sauteed onions and garlic to the dough, and knead well so that ingredients are dispersed homogeneously in dough 7) Shape the dough in any way you like and then leave it on a greased baking tray for 30 minutes (during which the dough should double in size) 8) After the 30 minutes of waiting time, bake in pre-heated oven at 180 — 200 deg cel for around 20 to 25 minutes (or until the crust is golden brown)

Bake the cookies: You CAN bake the cookies the same day and they're pretty darn good, but they are definitely better after the dough spends a night in the refrigeraBake the cookies: You CAN bake the cookies the same day and they're pretty darn good, but they are definitely better after the dough spends a night in the refrigerabake the cookies the same day and they're pretty darn good, but they are definitely better after the dough spends a night in the refrigerator.

Thank you for this recipe, after going Paleo this year I've really wanted to find some baking recipes I could feel good about eating.

I've had good luck freezing them after they're baked.

I'd probably freeze them unbaked (I think they'd crisp up better after being frozen if the oil is brushed on immediately prior to baking... but don't hold me to that!

I have a slightly stupid question (not the best baker): Do you freeze them before or after you bake them?

I also think it needs... something... brushed across the crust either before or after baking to give the crust portion a better texture.

Apparently I'm a good enough Jew to bake challah, but a bad enough Jew to do it on the Tuesday after Rosh Hashana.

These vegan gingerbread men cookies are just as enjoyable a few days after they are baked but best right out of the oven.

Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting).

The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should.

It's best to use a pan / dish roughly in a shape of and slightly larger than your proofing basket, so you don't have to worry about having to reshape your dough after it has risen to the shape of your baking dish.

After a trip to Maine last month, I'm all fired up to make «lobstah» mac «n cheese; although I heartily agree with you, Michele, mac «cheese is good in any ol' way, boxed, baked, or stove top, with any shape of noodle, and any additive.

Muffins will keep for 2 - 3 days, but are best eaten shortly after they're baked.

Kim (who had only recently been diagnosed with the allergy) said it was the first time that she felt like she was eating a normal baked good after her diagnosis.

I found that after several of my biscotti logs split during the first bake, lowering the temperature from 350 to 300 was the best remedy for this.

Soon after (and after a great deal of research), I started finding uses for it in cooking, baking, and body lotion for my wife and myself as well.

I've brought this cozy and calm approach to the season into the kitchen as well, baking and cooking most mornings and sharing hot drinks with the older kids at night after Matthew goes to bed.

So at first I didn't realize I had to bake the cheesecake later for 45 min then freeze it so I had to make the time then I had to go back to the store for ingredients I thought I had then got ready to get started again and realized I needed a spring pan which I don't have so I had to go back to the store so I get ready to make it and I have no parchment paper I called my neighbor and thank god she had some so I make the layer after redoing it once then I realize I can't make the cake layer because I have only one egg left so back to the store I go now I'm finally finishing it and I think the cake batter is to stiff I measured the ingredients so carefully and my daughter doesn't make it any better she tasted it and said it isn't good lol well I'm pushing through come hell or high water I am gonna finish this doggone cake!!

These little baked egg muffins have become a little obsession of mine the last few months, especially since my kids like them (not to mention, they are a good protein packed healthy alternative to the same old after school snack).

After baking and individually packaging each cookie for a safe journey across the country, I wished my cookies well on their journey, hoping the mouths to receive them would enjoy them as much as I did.

And the day after baking, it gets a little bit better and if you have any left on day 3 it is even more amazing!