Sentences with phrase «use ice cream scoop»

Use an ice cream scoop or a large spoon to drop the batter into the greased muffin tin.

Use an ice cream scoop to portion each pancake onto preheated pan or griddle.

Scoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scoop).

Here's a great trick — use an ice cream scoop to scoop your dough onto the baking sheet, then gently flatten the top of each biscuit.

Use an ice cream scoop to shape the scones.

Use an ice cream scoop to place 6 mounds of the dough onto the sheet with even spacing.

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

Use an ice cream scoop to place the cookie dough on to the baking sheet (about 2 Tbsp) and slightly flatten the top of the cookie.

Use an ice cream scoop or spoon to place 2 - inch (5 - cm) dollops of dough on the lined baking sheet.

Use an ice cream scoop or 1 / 2 - cup measure to make equal - size patties.

It would also be fun to use an ice cream scoop and pile them up in an ice cream bowl.

Use an ice cream scoop to fill your non-stick muffin pan all the way to the top.

Use an ice cream scoop to ladle one uniform scoop into each cup in a cupcake pan, either lined or greased.

Use an ice cream scoop to serve the finished sorbet into small bowls.

Scoop the dough into 1 - inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart.

Use an ice cream scoop to scoop batter into the muffin cups you prepared.

Wait for it to cool, and then use an ice cream scoop to simulate meatballs on the plate!

Use an ice cream scoop to dish out 8 large balls of ice cream and then place them on a parchment paper lined sheet pan

Use an ice cream scoop to shape the scones.

When portioning out your dough for each pupusa, use an ice cream scoop to keep a uniform size (roughly 1/4 cup each).

Divide evenly between the muffin cups (I use an ice cream scoop or 1/4 cup measuring cup).

Use an ice cream scoop or a spoon to divide the batter evenly among muffin tins.

Use an ice cream scoop (or a spoon..

Use an ice cream scoop to take equal amounts of potato mixture and add to the pan.

Use an ice cream scoop that is not quite full to fill the 12 muffin cups, or use a fuller scoop to fill 10 cups

use an ice cream scoop and portion out the patties and form them in your hands.

Use an ice cream scoop to fill muffin tin equally with batter and bake for about 30 minutes!

Place about 1/3 cup (80 grams) of batter into each ring (I use an ice cream scoop).

To serve, let the ice cream sit at room temperature for a couple of minutes and use an ice cream scoop, dipped in hot water, to create smooth scoops.

Use an ice cream scoop to take equal portions of dough and place on the prepared baking sheet.

Use ice cream scoop and wala!!!

(Use an ice cream scoop for the pudding.)

For large cookies, use 1/4 cup (60 ml)(60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.

Use an ice cream scoop or spoon to get it onto the cookie sheet.

I use an ice cream scoop and usually get 8 - 10 scones.

Then use an ice cream scoop, soaked in hot water to create the perfect scoops!

You may find it easier if you use an ice cream scoop or a serrated grapefruit spoon.

Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mold, leaving the batter mounded in the center.

For large cookies, take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also use an ice cream scoop).

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough.

Use an ice cream scoop to serve immediately out of the freezer in small dishes.

I love to use an ice cream scoop to portion out the batter.

Form dough into balls (I like to use an ice cream scoop), using 1/4 cup (60 ml) for each cookie.

I like to use an ice cream scoop for this step.

I use an ice cream scoop to make them all the same size.

Scoop out even portions of cheese (you can use an ice cream scoop if you have one) and place on baking sheet, 3 - inches apart.

One tip I have found to make life easier is to use an ice cream scoop for transferring the batter to the muffin tins.

(I use an ice cream scoop to do this, but you could also use a spoon.)

Use an ice cream scoop or 1/4 to 1/3 cup measuring cup to scoop the batter into the pan.

Sometimes I use an ice cream scoop to make the cookies but sometimes I just feel like it's too much work, so I sometimes I make them like a bar cookie in my cookie sheets about 3/4 inch deep and it saves time.