Sentences with phrase «spoon onto a baking sheet»

Very easy and quick to make, you basically just dump everything in a bowl, mix, spoon onto baking sheets...

Spoon onto a baking sheet lined with parchment and bake for 1.5 hours.

Not exact matches

- Add the vegetable or peanut oil to a large pot, and heat the oil to 325 degrees; once the oil is hot, begin frying the hushpuppies by dropping scant tablespoonfuls carefully into the hot oil, about 4 hushpuppies per batch; use a slotted spoon (or wire spider) to continually move the hushpuppies around in the hot oil to prevent them from getting too dark on one side, and fry for roughly 2 minutes, or until golden - brown and cooked through in the center; remove the hushpuppies from the oil and place them onto a paper towel - lined baking sheet or bowl to drain; repeat the process until all hushpuppies are fried.

Use an ice cream scoop or large cookie scoop to spoon the batter onto the baking sheet.

Transfer half the seed mixture to each baking sheet (or if using one extra-large baking sheet, spoon all of it onto the sheet).

Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment - lined baking sheets.

Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

Spoon the melted chocolate mixture onto a lined baking sheet and place the sheet in the refrigerator to chill.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

Preheat oven to 375 degrees F. Spoon heaping teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper.

I used 2 spoons to drop the cookie dough on, 1 to spoon the dough, the other to scrape it off the spoon and onto the baking sheet.

Using two spoons, scoop the dough onto the parchment - lined baking sheet in tablespoon - sized mounds.

Spoon 6 large mounds of the mixture onto the prepared baking sheet.

Grate 1/2 cup Parmesan cheese, then spoon heaping tablespoons onto lined baking sheet.

Spoon out heaping tablepsoon - size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.

Spoon onto a greased baking sheet and bake at 375F for 20 minutes or until scones are lightly browned.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Drop - a firm batter is «dropped» onto a baking sheet using a spoon or ice cream scoop.

Line baking sheet with parchment paper and spoon batter onto baking sheets; flatten slightly.

With a spoon, scoop out dough and drop onto the prepared baking sheet with parchment paper.

Spoon dough onto a parchment lined baking sheet and bake for 10 - 12 minutes.

Stir the almonds into the chocolate then spoon mounds onto the prepared baking sheet.

Drop spoonfuls onto a baking sheet, using the backside of a spoon or scoop to make indents in the cookies.

Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet.

Spoon onto a parchment lined baking sheet and bake for 25 - 30 minutes at 350 °F.

Spread onto a parchment - lined, rimmed baking sheet and bake until tender (about 10 - 12 minutes), spooning juices over halfway through.

Spoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a 1 / 4 - inch thick rectangle approximately 8 inches by 9 inSpoon the wafer mixture onto the prepared baking sheet and use the back of the spoon to form it into a 1 / 4 - inch thick rectangle approximately 8 inches by 9 inspoon to form it into a 1 / 4 - inch thick rectangle approximately 8 inches by 9 inches.

Using a large spoon, drop spoonfuls of the batter onto baking sheet and bake until golden brown, about 10 - 12 minutes.

Spoon onto 2 lightly greased baking sheets making sure you have a thin even layer with some clumpy bits.

Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot.

Remove with slotted spoon and place pretzel bites onto baking sheet.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Use a spoon to cover it in chocolate, and use that same spoon to move the ball onto your lined baking sheet.

Using a medium - size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.

Spoon batter by 2 - teaspoon portions onto baking sheets, spacing 2 1/2» apart.

Spoon heaping tablespoons of the mixture 2 inches apart onto parchment - or foil - lined baking sheets.

Spoon quinoa onto a large rimmed baking sheet, spreading it in a single layer, and let it cool to room temperature.

Using a medium cookie scoop or large spoon, scoop cookie dough onto baking sheet.

Spoon 24 (2 - inch - round) mounds onto prepared baking sheets.

Mix well, and spoon by tablespoonfuls onto lightly greased baking sheets.

Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out).

Spoon out rounded teaspoons of dough onto a parchment lined baking sheet.

Using 2 spoons, scoop the mixture onto a silpat or parchment - lined baking sheet and gently press out / flatten with your hands into cookies.

Spoon the dough onto parchment - lined baking sheets.

Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips.

Spoon some Nutella out onto a foil or plastic wrap lined baking sheet and spread it out evenly, mine was probably between 1/8 and 1/4 inch thick.

Using two spoons, scoop large spoonfuls onto a parchment - lined baking sheet, spacing two inches apart.

fold the egg whites into the coconut mixture and then spoon 2» balls of it onto the baking sheets, 1» apart.