BROWNIE CUTTER PAN RECIPES
SHEET PAN CHEESY GARLIC EGG IN A HOLE | FOODTALK
Provided by Nicole - The Yummy Muffin
Total Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Spray a sheet pan well with olive oil cooking spray. Set aside.
- Add butter, parmesan, garlic powder, and 1/8 tsp salt to a small mixing bowl. Stir well to combine.
- Spread butter mix all over one side of each piece of brioche bread. Using a 2 ½ inch biscuit cutter, cut a hole into the center of each slice of bread. Transfer bread slices and circle cut outs to prepared baking sheet, butter side up.
- Carefully crack an egg into the hole of each brioche slice. Season egg with a pinch of salt and pepper. Bake for 7-9 mins until the eggs whites are set and the yolk is at your desired doneness. Garnish with minced parsley, if desired. Serve immediately!
SHEET PAN CHEESY GARLIC EGG IN A HOLE | FOODTALK
Provided by Nicole - The Yummy Muffin
Total Time 12 minutes
Prep Time 5 minutes
Cook Time 7 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Spray a sheet pan well with olive oil cooking spray. Set aside.
- Add butter, parmesan, garlic powder, and 1/8 tsp salt to a small mixing bowl. Stir well to combine.
- Spread butter mix all over one side of each piece of brioche bread. Using a 2 ½ inch biscuit cutter, cut a hole into the center of each slice of bread. Transfer bread slices and circle cut outs to prepared baking sheet, butter side up.
- Carefully crack an egg into the hole of each brioche slice. Season egg with a pinch of salt and pepper. Bake for 7-9 mins until the eggs whites are set and the yolk is at your desired doneness. Garnish with minced parsley, if desired. Serve immediately!
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Reviews 4.1
Total Time 1 hours 50 minutes
Category main-dish
Reviews 4.1
Total Time 1 hours 50 minutes
Category main-dish
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
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Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 130 per serving
- Press dough into an even layer in an ungreased 8- or 9-inch-square baking pan, or a 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, about 35 to 40 minutes for the 9-inch square or pie pan, 45 to 50 minutes for the 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.
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SHEET PAN CHEESY GARLIC EGG IN A HOLE | FOODTALK
From foodtalkdaily.com
Total Time 12 minutes
Total Time 12 minutes
- Carefully crack an egg into the hole of each brioche slice. Season egg with a pinch of salt and pepper. Bake for 7-9 mins until the eggs whites are set and the yolk is at your desired doneness. Garnish with minced parsley, if desired. Serve immediately!
See details
PAIGE'S QUICHE RECIPE | REE DRUMMOND | FOOD NETWORK
From foodnetwork.com
Reviews 4.1
Total Time 1 hours 50 minutes
Category main-dish
Reviews 4.1
Total Time 1 hours 50 minutes
Category main-dish
- The dough can be wrapped in plastic wrap for storage; it will keep up to a week in the fridge or up to 6 months in the freezer.
See details
SHORTBREAD, 10 WAYS RECIPE - NYT COOKING
Shortbread is not only one of the easiest desserts you can possibly make, it’s also one of the most adaptable. As long as you keep the butter-to-flour ratio constant (1 stick butter to 1 cup flour), everything else is negotiable. You can reduce or increase the sugar and salt, or mix in any type of flavoring from citrus zest to vanilla to herbs and spices. You can even alter the type of flour, swapping in some rice flour for all-purpose flour for increased crunch, or cornmeal for a nubby texture. Just be cautious about adding liquid to the dough; any more than one tablespoon could interfere with the texture. Here we give a master recipe and nine variations to play around with.
From cooking.nytimes.com
Reviews 5
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Calories 130 per serving
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Reviews 5
Total Time 1 hours
Calories 130 per serving
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Reviews 4.5
Total Time 1 hours 0 minutes
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Reviews 4.5
Total Time 1 hours 0 minutes
Calories 260 per serving
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This 140-unit chain is America's go-to restaurant for great fondue since 1975. The four-course menu includes a salad, a broth fondue entrée with a variety of meats and vegetables, and a selection of chocolate fondues for dessert.
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Total Time 35 minutes0S
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Total Time 35 minutes0S
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Reviews 5.0
Total Time 10 minutes0S
Calories 18 calories per serving
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Total Time 10 minutes0S
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