Type what you have

Ingredients

• ✓ parchment paper
• butter
• semisweet chocolate chip
• miniature marshmallow
• coconut

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a 2 ½ quart glass or metal bowl. Place the bowl over a 3-quart saucepan of gently boiling water (upper bowl should not touch water). Cook over the simmering water until butter is melted.
3. 3 Add chocolate chips; stir until melted, then remove from heat. Let cool 10 minutes at room temperature, stirring occasionally.
4. 4 Add marshmallows to melted chocolate; gently stir to coat.
5. 5 Place two 15x18-inch pieces of parchment paper on work surface. Place half of the chocolate-marshmallow mixture onto the middle of each piece of parchment and shape into a 12-inch long log using a rubber spatula.
6. 6 Wrap logs tightly in the parchment and transfer to refrigerator; chill logs for 30 minutes.
7. 7 Place two new 15x18-inch pieces of parchment paper on work surface and sprinkle each with 1 cup flaked coconut. Carefully transfer chilled logs (they will still be soft) to the new pieces of parchment with coconut.
8. 8 Roll logs in coconut and gently press to fully cover outside and sides.
9. 9 Wrap coated logs tightly in the new parchment paper and chill until firm, at least 4 hours up to overnight.
10. 10 When well chilled, cut into 1/2-inch thick slices.

By Martha

Ingredients

• ✓ parchment paper
• butter
• white sugar
• egg
• oat
• all-purpose flour
• vanilla extract
• salt
• baking powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and grease with cooking spray.
2. 2 Heat butter in a microwave-safe bowl in the microwave until melted.
3. 3 Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla, salt, and baking powder.
4. 4 Drop spoonfuls of dough 3 inches apart onto the prepared baking sheet as the dough will spread.
5. 5 Bake in the preheated oven until edges are golden brown, about 8 minutes.
6. 6 Let cookies cool completely before removing them from the baking sheet.

By Dustin Poh

Ingredients

• ✓ parchment paper
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• flour
• baking soda
• salt
• cinnamon
• butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• semi-sweet chocolate chip
• nut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with Reynolds parchment paper; set aside.
2. 2 Combine flour, baking soda, salt, and cinnamon on another sheet of Reynolds parchment paper; set aside.
3. 3 Beat butter, brown sugar, and white sugar together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla.
4. 4 Gradually add flour mixture to butter mixture; beat until well blended. Stir in chocolate chips and nuts. Drop rounded tablespoons of dough onto the prepared cookie sheets.
5. 5 Bake in the preheated oven until golden, 10 to 12 minutes. Cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• all-purpose flour
• cocoa powder
• salt
• butter
• powdered sugar
• hazelnut extract
• vanilla extract
• egg
• semisweet chocolate chip
• chocolate-hazelnut spread
• almond butter
• peanut butter

Instructions

1. 1 Line two cookie sheets with Reynolds® Parchment Paper; set aside.
2. 2 Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips.
3. 3 Cover and chill about 1 hour or until dough is easy to handle.
4. 4 Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside.
5. 5 Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely.
6. 6 Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• shortening
• peanut butter
• brown sugar
• baking powder
• baking soda
• egg
• milk
• vanilla
• all-purpose flour
• cocoa powder
• granulated sugar
• dark chocolate kiss candy

Instructions

1. 1 Preheat oven to 350 degrees F. Line two cookie sheets with Reynolds® Parchment Paper.
2. 2 Beat the shortening and peanut butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, baking powder, and baking soda. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg, milk, and vanilla until combined. Beat in as much of the flour and cocoa powder as you can with the mixer, using a wooden spoon at the end if necessary.
3. 3 Place the granulated sugar in a small bowl. Shape the dough into 1-inch balls. Roll the balls in sugar to coat. Place the balls 2 inches apart on the prepared cookie sheets.
4. 4 Bake 10 to 12 minutes or until edges are firm. Immediately press a dark chocolate candy into the center of each cookie. Slide the parchment with the cookies on it to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• granulated sugar
• butter
• vanilla
• baking powder
• salt
• egg
• egg white
• apricot
• pistachio nut
• all-purpose flour
• cornmeal
• bittersweet chocolate
• shortening

Instructions

1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• flour
• cocoa powder
• baking soda
• salt
• butter
• granulated sugar
• brown sugar
• egg
• dark baking chocolate
• plastic wrap
• peppermint ice cream
• peppermint candy

Instructions

1. 1 COMBINE flour, cocoa, baking soda, and salt in a medium bowl; set aside.
2. 2 BEAT butter and both sugars on medium-high speed in a large bowl until light and fluffy, about 3 minutes. BEAT in the egg. Gradually ADD the flour mixture on low speed until completely blended. STIR in chopped chocolate.
3. 3 DIVIDE dough in half. SHAPE each half into a 1 1/2-x 8-inch log. WRAP each log in Reynolds Kitchens Quick Cut Plastic Wrap. REFRIGERATE at least one hour until logs are chilled and firm enough to slice.
4. 4 PREHEAT oven to 350 degrees F. Line cookie sheets with Reynolds Kitchens Parchment Paper. SLICE cookie logs into 1/4-inch rounds. PLACE rounds 2 inches apart on lined cookie sheets, gently reshaping edges if necessary.
5. 5 BAKE until edges are set, 13 to 14 minutes. Cool for 2 minutes on a cooling rack. Carefully slide parchment paper with cookies onto a cooling rack; cool cookies completely on parchment paper.
6. 6 MAKE sandwiches using your favorite pint of ice cream. Using a large knife, CUT directly through the ice cream to make clean slices. Place an ice cream round onto cookie. ROLL edges in coarsely crushed candies to decorate.
7. 7 PLACE in a single layer in an airtight container lined with Reynolds Kitchens parchment paper. FREEZE immediately until ice cream is firm. Separate layers of cookies with sheets of parchment paper. Keep frozen until ready to serve.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• cooking spray
• dark chocolate
• rolled oat
• wheat germ
• flax seed
• crispy rice cereal
• cornflake crumb
• almond
• kosher salt
• honey
• peanut butter
• brown sugar
• agave nectar
• canola oil
• cinnamon
• vanilla extract

Instructions

1. 1 Line a 9x13-inch baking dish with parchment paper and spray with cooking spray. Spread chocolate evenly over prepared baking dish.
2. 2 Toast oats, wheat germ, and flax seed in a non-stick skillet over medium heat, stirring frequently until oats are lightly golden and fragrant, about 5 minutes. Transfer oat mixture to a large bowl and stir in crispy rice cereal, cornflake crumbs, almonds, and salt.
3. 3 Heat honey, peanut butter, brown sugar, agave nectar, canola oil, and cinnamon in a saucepan over medium heat. Cook and stir until mixture begins to bubble, 3 to 5 minutes. Remove from heat and stir in vanilla extract. Pour peanut butter mixture over cereal mixture; gently stir until well mixed.
4. 4 Spread peanut butter-cereal mixture into the baking dish. Place another sheet of parchment over the mixture and firmly press into the dish until even. Allow to completely cool before removing from baking dish and slicing.

By LARANEFF

Ingredients

• ✓ parchment paper
• all-purpose flour
• cocoa powder
• baking soda
• butter
• brown sugar
• egg
• vanilla
• buttermilk
• sugar
• butter
• powdered sugar
• marshmallow cream
• vanilla
• plastic wrap

Instructions

1. 1 Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
2. 2 In medium bowl, combine flour, cocoa, and baking soda. In large bowl, with mixer on high speed, beat together butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, and beat to combine. Alternate adding flour mixture and buttermilk in small batches, beginning and ending with flour mixture.
3. 3 Mix until smooth, occasionally scraping sides of bowl. With a tablespoon, spoon mounds of batter 2 inches apart onto baking sheets and form into football shapes. SmartGrid® lines represent 1 inch squares to help you with precise spacing.
4. 4 Bake 15 minutes or until tops are puffed and cakes spring back when touched. Transfer to a rack and cool completely.
5. 5 In medium bowl, with mixer on high speed, beat together butter, powdered sugar, marshmallow cream, and vanilla until smooth, about 3 minutes. Makes about 1 1/2 cups of filling. Spread a rounded tablespoon of filling on flat sides of half the cakes. Top with other cakes.
6. 6 To decorate your whoopie pies to look like footballs, cut two pieces of Reynolds KITCHENS® Plastic Wrap about 15 inches wide and criss-cross them over each other to form a large X. In the center of the X, scoop all of your remaining filling and then gather the sides to push the filling down into a ball. Very carefully poke a small hole into the bottom of this ball so that you can pipe the football laces onto your whoopie pies. The thickness of your laces will depend on how big of a hole you poke into the plastic wrap.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• all-purpose flour
• whole wheat flour
• baking powder
• cinnamon
• salt
• allspice
• brown sugar
• butter
• egg
• applesauce
• vanilla
• apple
• peanut butter chip
• peanut butter
• milk

Instructions

1. 1 Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
2. 2 Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
3. 3 Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
4. 4 Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
5. 5 Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
6. 6 Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
7. 7 Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• all-purpose flour
• white sugar
• butter
• water
• granny smith apple
• brown sugar
• all-purpose flour
• cinnamon
• nutmeg
• ground ginger
• lemon juice
• graham cracker crumb
• all-purpose flour
• butter
• sugar

Instructions

1. 1 To make the bottom crust, stir the flour and white sugar together in a bowl until well-combined. Rub the unsalted butter into the flour until the mixture resembles coarse crumbs; sprinkle with cold water, a couple of tablespoons at a time, mixing the dough together lightly with a fork until it barely holds together.
2. 2 Form the dough into a ball and roll it out to a circle about 1/8-inch thick. Gently ease the dough into an 8-inch pie dish. Cut off any excess pastry with a knife. Finish the edge of the crust by gently pressing the tines of a fork into the dough all the way around the edge of the pie dish. Set the crust aside.
3. 3 To make the pie filling, stir the apples, brown sugar, 2 tablespoons of flour, the cinnamon, nutmeg, ginger, and lemon juice together in a large bowl; set aside.
4. 4 To make the topping, mix 1/2 cup of flour, 1/2 cup of softened butter, and the superfine sugar together in a bowl until you have a sticky, moist dough.
5. 5 To assemble the pie, cover the bottom of the pie crust with a light, even layer of graham cracker crumbs. Fill the pie with the apple mixture, piling it up in a mound shape. Pinch off pieces of the topping mixture, flatten them a little with your fingers, and dot them at random all over the top of the filling, covering as much of the filling as possible.
6. 6 Preheat oven to 425 degrees F (220 degrees C).
7. 7 Tear off 2 30-inch-long pieces of parchment paper and place them in a cross shape on a work surface. Place the filled pie in the center of the two pieces of parchment, bring the paper ends up over the pie and fold and staple the parchment paper over the pie to completely enclose and seal in the pie. The paper should not touch the top or sides of the pie. Place the parchment-wrapped pie on a baking sheet to catch any drips.
8. 8 Bake in the preheated oven for 1 hour. Don't peek inside the parchment paper while baking. Remove from the oven, carefully tear the parchment paper away from the pie, and let cool; serve warm. Store leftovers in refrigerator.

By Mamadellie

Ingredients

• ✓ parchment paper
• peanut butter
• maple syrup

Instructions

1. 1 Whisk peanut butter and maple syrup together in a bowl until combined. Pour onto a single sheet of parchment paper. Cover peanut butter mixture with the second sheet of parchment paper; flatten.
2. 2 Place flattened peanut butter mixture into the freezer until hardened, about 10 minutes.

By Amanda Brown

Ingredients

• ✓ parchment paper
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg yolk
• vanilla extract

Instructions

1. 1 Combine flour, baking powder and salt in large bowl; set aside.
2. 2 Beat butter and sugar with electric mixer until fluffy, about 3 minutes. Beat in egg yolks and vanilla. Gradually add flour mixture and combine.
3. 3 Wrap dough in parchment paper and place in Hefty® Slider bag; refrigerate until chilled, about 1 hour.
4. 4 Preheat oven to 350 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside.
5. 5 Roll out dough 1/8-inch thick between 2 lightly floured sheets of parchment paper. Cut dough with 2 inch cookie cutters. Place dough on parchment-lined cookie sheets.
6. 6 Bake 6 to 8 minutes or until cookies are lightly browned on edges. Slide parchment paper with cookies onto cooling rack; cool.
7. 7 Decorate as desired. Store in airtight containers for up to 5 days.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• honey
• sesame seed
• lemon juice
• cinnamon
• cardamom
• coriander
• wax paper

Instructions

1. 1 Bring honey to a boil in a heavy saucepan or Dutch oven over medium heat, stirring with wooden spoon. Add sesame seeds, lemon juice, cinnamon, cardamom, and coriander, tossing to combine until light and golden.
2. 2 Turn the dough onto a cookie sheet lined with half of the parchment or wax paper and fold the other half over the dough. Roll out dough between papers to a 1/4 inch thinness. Allow to cool.
3. 3 Using a ruler and a pizza cutter or sharp knife, cut the dough through the papers into bars or squares of your favorite size. To serve, peel papers off and enjoy your sesame bar!

By Michael Kambas

Ingredients

• ✓ parchment paper
• butter
• cream cheese
• sugar
• all-purpose flour
• salt
• vanilla extract
• egg
• heavy cream

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
3. 3 Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy.
4. 4 Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth.
5. 5 Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
6. 6 Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.
7. 7 Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.

By John Mitzewich

Ingredients

• ✓ parchment paper
• russet potato
• canola oil
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Fold a piece of parchment paper into eighths, paper airplane-style. Place the tip of the folded parchment in the center of a microwave-safe plate and measure the radius; cut remaining parchment off and unfold into a circle to fit the plate.
3. 3 Slice potato thinly using a mandolin and transfer to a bowl of cold water; rinse off as much starch as possible. Transfer potato slices to a clean kitchen towel to dry; blot tops as well to ensure they are as dry as possible.
4. 4 Brush some oil over the parchment paper. Working in batches, place as many potato slices on the oiled parchment that will fit; brush tops of slices with more oil.
5. 5 Cook in a microwave for 3 ½ minutes. Flip and continue to cook until browned and stiff, about 4 minutes more, checking the appearance often to make sure they don't burn.
6. 6 Transfer chips to a cold plate and season with salt. Let cool before serving. Continue with remaining potato slices.

By John Mitzewich

Ingredients

• ✓ parchment paper
• beef liver
• whole wheat flour
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 10x15-inch jellyroll pan with parchment paper.
2. 2 Place liver into a food processor; pulse until finely chopped. If you have room, add flour and eggs, and process until smooth. Otherwise, transfer to a bowl, and stir in flour and eggs using a wooden spoon. Spread evenly in the prepared pan.
3. 3 Bake in the preheated oven until center is firm, about 15 minutes. Cool in the pan, then cut into squares using a pizza cutter. The treats will have a consistency similar to a sponge. Store in a sealed container in the refrigerator.

By BARB MAXWELL

Ingredients

• ✓ parchment paper
• brownie mix
• caramel dessert topping
• semi-sweet chocolate chunk
• almond

Instructions

1. 1 Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with Reynolds® Parchment Paper, extending paper up sides of pan; set aside.
2. 2 Prepare brownie mix according to package directions. Pour half of batter into pan. Cover with half of caramel topping, chocolate chunks and almonds. Pour in the remaining brownie batter.
3. 3 Drop remaining caramel by rounded teaspoons onto brownie batter. Swirl with a knife. Top with remaining chocolate chunks and almonds.
4. 4 Bake 35 to 40 minutes or until edges are set. Remove and let tray cool completely in pan. Use edges of parchment to lift brownies from pan onto a cutting board. Pull back edges of parchment for easy cutting. Cut into bars.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• bamboo skewer
• corn bread mix
• milk
• egg
• sugar
• hot dog

Instructions

1. 1 Cut soaked bamboo skewers in thirds. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat the air fryer to 400 degrees F (200 degrees C).
3. 3 Whisk together corn bread mix, milk, egg, and sugar in a bowl until smooth; pour into a tall glass.
4. 4 Insert a skewer into each hot dog piece. Remove the basket of the air fryer and place cut parchment paper on the bottom of the basket. Dunk 4 hot dogs in the glass with the batter and place on top of the parchment paper alternating direction of the stick ends.
5. 5 Cook in the preheated air fryer without flipping for 8 minutes or until desired brownness. Transfer to a plate and repeat with remaining hot dogs.

By Soup Loving Nicole

Ingredients

• ✓ parchment paper
• hamburger bun
• butter
• ground beef
• salt
• american cheese
• burger toppings

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.
2. 2 Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.
3. 3 Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.
4. 4 Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

By France Cevallos

Ingredients

• ✓ parchment paper
• bread
• egg
• milk
• vanilla extract
• cinnamon
• nutmeg

Instructions

1. 1 Cut each slice of bread into thirds to make sticks. Cut a piece of parchment paper to fit the bottom of the air fryer basket.
2. 2 Preheat air fryer to 360 degrees F (180 degrees C).
3. 3 Stir together eggs, milk, vanilla extract, cinnamon, and nutmeg in a bowl until well combined. Dip each piece of bread into egg mixture, making sure each piece is well submerged. Shake each bread stick to remove excess liquid and place in a single layer in the air fryer basket. Cook in batches, if necessary, to avoid overcrowding the fryer.
4. 4 Cook for 5 minutes, turn bread pieces, and cook for an additional 5 minutes.

By bdweld

Ingredients

• ✓ parchment paper
• water
• yeast
• bread flour
• salt
• water
• sesame seed

Instructions

1. 1 Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
2. 2 Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
3. 3 Cover container with the lid. Let dough rise at room temperature for 1 hour.
4. 4 Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
5. 5 Dust a clean work surface with flour. Fold dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
6. 6 Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
7. 7 Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
8. 8 Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

By nch

Ingredients

• ✓ parchment paper
• butter
• lemon juice
• garlic granule
• salt
• shrimp
• parmesan cheese

Instructions

1. 1 Place melted butter in a medium bowl. Mix in lemon juice, garlic granules, and salt. Add shrimp and toss to coat.
2. 2 Line air fryer basket with perforated parchment paper. Place shrimp in the air fryer basket and sprinkle with Parmesan cheese.
3. 3 Cook shrimp in the air fryer at 400 degrees F (200 degrees C) until shrimp are bright pink on the outside and the meat is opaque, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ parchment paper
• potato
• salt
• black pepper
• basil
• onion
• chicken leg
• pesto

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice potato very thinly, about 1/8-inch thick. Place slices in a bowl of water to prevent browning.
3. 3 Fold parchment paper in half to create two 15x12-inch rectangles. Drain potatoes and arrange 1/2 of the slices on the inside fold of the parchment paper in an overlapping semicircle. Season with salt and pepper. Top with 5 basil leaves and 1/2 of the onion slices. Repeat with the second piece of parchment paper.
4. 4 Place chicken legs over the onion slices, sprinkle with salt and pepper, and top with pesto. Carefully fold the parchment paper around the chicken, starting from one end, to create sealed packets. Transfer packets to a baking sheet.
5. 5 Bake in the preheated oven until juices run clear, about 1 hour 10 minutes. Transfer packets to plates and let rest for 5 to 10 minutes before opening and serving.

By Elena Alba

Ingredients

• ✓ parchment paper
• bread flour
• salt
• active dry yeast
• sugar
• water
• cooking spray
• olive oil

Instructions

1. 1 Whisk flour and salt together in a large bowl; set aside.
2. 2 Combine yeast and sugar in a medium bowl; add water and stir once. Let stand until yeast has bloomed and bubbled up slightly, about 5 minutes.
3. 3 Meanwhile, line the bottom and sides of a multi-functional pressure cooker (such as Instant Pot®) with parchment paper that has been lightly coated with cooking spray.
4. 4 Add the yeast mixture and oil to the flour mixture, and stir until incorporated and a shaggy, slightly sticky dough is formed. Add dough to the pot. Close and lock the lid; seal vent. Select Yogurt function; set timer for 4 hours.
5. 5 Remove lid. Dough should be doubled in size, and will have tiny bubbles on the surface. Lift out dough using parchment paper. Turn dough onto a lightly floured sheet of parchment, and form into a ball. Sprinkle top dough ball lightly with flour, and cover with a kitchen towel. Allow to rest until slightly risen, 30 to 40 minutes.
6. 6 While dough is resting, place a Dutch oven with a lid in the oven, and preheat to 450 degrees F (225 degrees C) for 30 minutes.
7. 7 Carefully remove Dutch oven from the oven. Transfer in dough using parchment. Cut slits in the top. Cover and return to the oven. Bake for 30 minutes. Uncover, and bake until golden brown and crusty, 10 to 15 minutes. Transfer loaf to a cooling rack; let cool slightly before slicing.

By Nicole McLaughlin

Ingredients

• ✓ parchment paper
• zucchini
• yellow squash
• onion
• red bell pepper
• olive oil
• italian seasoning
• salt
• pepper
• lemon

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C) with rack in top position. Line a baking sheet with parchment paper.
2. 2 Place zucchini, yellow squash, onion, and bell pepper in a large bowl. Add olive oil, 2 teaspoons Italian seasoning, salt, and black pepper; toss to coat.
3. 3 Spread vegetables in a single layer on the prepared baking sheet; season with Italian seasoning.
4. 4 Bake in the preheated oven on the top rack until vegetables are crisp-tender, about 15 minutes; squeeze with lemon juice before serving.

By Reynolds KitchensR

Ingredients

• ✓ parchment paper
• butter
• garlic
• parsley
• sage
• rosemary
• thyme
• salt
• aluminum foil

Instructions

1. 1 Place 7 tablespoons softened, unsalted butter in a small mixing bowl.
2. 2 Melt remaining 1 tablespoon unsalted butter in a skillet over medium heat. Add minced garlic and cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir cooked garlic into reserved softened butter.
3. 3 Press minced fresh herbs into the garlic-butter mixture using a rubber spatula, stirring and pressing until evenly distributed. Season with sea salt to taste. Cover and refrigerate until slightly firmed up, about 20 minutes.
4. 4 Turn mixture out onto a 9x12-inch strip of aluminum foil or parchment paper.
5. 5 Form mixture into a log, about 6 inches long and 1 inch thick. Roll herb butter up in the foil or parchment, twisting the ends and closing with a twist tie or rubber band.
6. 6 Return to the refrigerator until firmed up, about 40 minutes.
7. 7 Slice into 8 equal portions and serve on top of steak or other dishes. Wrap and refrigerate any leftovers up to 4 days.

By Bibi

Ingredients

• ✓ parchment paper
• morel mushroom
• salt
• black pepper
• halibut fillet
• butter
• garlic scape
• thyme
• canola oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place morel mushrooms in a dry skillet over medium heat and sprinkle with salt and black pepper. Cook, stirring often, until the mushrooms release their juice and the juice evaporates, about 5 minutes.
3. 3 Sprinkle halibut fillets with salt and black pepper on both sides.
4. 4 Heat butter in a large skillet over medium-low heat and cook the halibut fillets until golden brown on the outside, about 2 minutes per side. Remove fish from skillet and set aside.
5. 5 Cook and stir garlic scapes in the same skillet used to cook fish until fragrant, about 1 minute. Remove pan from heat and stir morel mushrooms and thyme with the garlic scapes until combined.
6. 6 Fold a piece of parchment paper in half crosswise. Use scissors to cut a very large valentine-like heart shape out of the folded paper, as large as possible. Repeat with remaining parchment to make 4 large heart shapes.
7. 7 Open the heart shapes; brush right sides of the hearts with canola oil.
8. 8 Place 1/4 morel mushroom mixture in the left (unoiled) half of each heart. Place a halibut fillet on the mushroom mixture. Sprinkle fish with salt and black pepper.
9. 9 Fold the oiled right half of the heart over the fish. Fold about 1/4 inch of parchment paper over, starting at the rounded end, and work your way down to the point, folding as you go. Fold the edge over a second time to enclose fish and mushrooms in a bundle with a double-folded, sealed edge.
10. 10 Leave about 1/4 inch of the bottom point unfolded.
11. 11 Use a straw inserted into the open bottom to blow air into the bundle, making it puff up like a small balloon. Twist the bottom closed to enclose the air.
12. 12 Place parchment bundles on 2 baking sheets; don't let the bundles touch each other.
13. 13 Bake in the preheated oven until fish is no longer translucent in the center, about 15 minutes.
14. 14 To serve, plate each portion and carefully cut open the parchment to reveal the fish, mushrooms, and juices. Bundle will release hot steam when opened.

By doch83