Sentences with phrase «using small ice cream scoop»

Using a small ice cream scoop, scoop tablespoons of the dough into balls, roll in the organic coconut palm sugar and place on the prepared baking sheets.

My only concern initially was how oily the dough was but I went ahead, using a small ice cream scoop, patting each mound down lightly.

Using a small ice cream scoop, scoop falafel into small balls and place onto a greased baking sheet.

Using small ice cream scoop measure heaping tablespoon sized balls or dough and place on parchment lined baking sheet.

Scoop out 12 portions using a small ice cream scoop.

Using the small ice cream scoop again, place a heaping scoop of the mixture into each sweet potato cup, until mixture is gone and each cup is filled to the top.

Using a small ice cream scoop or a measuring spoon and working in batches, drop 2 rounded tablespoonfuls of the beignet batter into the instant flour and toss to coat.

Begin rolling meatballs using a small ice cream scoop and place inside your Crock - Pot slow cooker.

Assembly: Using a small ice cream scoop, place one scoop on half of the cookies, and sandwich together with the remaining half.

Using a small ice cream scoop (a great tool for this part, mine holds just a little bit more than 1 Tablespoon), scoop out ganache, level off and turn out onto the plate that was covering the bowl.

Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls.

Drop onto prepared pan using a small ice cream scoop, separating them by two inches.

With your hands or using a small ice cream scoop, shape the balls.

Using a small ice cream scoop or a tablespoon, place cookie dough onto ungreased cookie sheet.

If you don't have a pastry bag, use a small ice cream scoop and the back of a spoon to shape the potato mounds.

I use a small ice cream scoop which is just the right size.

Or if it is really sticky, use a small ice cream scoop to place on a baking sheet.

I used a small ice cream scoop to form balls placing them on a parchment lined baking sheet and then used a small glass with a flat bottom to gently flatten them out.

And to make things even speedier I used a small ice cream scoop to scoop the balls.

Use a small ice cream scoop to make these stand - up stand - out Easter chicks (Larry, Moe, and Curly) from delish:

I didn't put the dough in the pan in one big lump, I used a small ice cream scoop so they were still pull apart rolls, but my guest took part of one of the rolls and I realized I probably could have just made a loaf.

Remove blade of food processor and scoop out rounded tablespoons (or use a small ice cream scoop) and roll into balls with your hands (wet your hands, it helps!).

The Hazelnut Kisses are made in the stand mixer and Grace - Marie used a small ice cream scoop to portion out the dough.

Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan.

Drop dough, about a rounded tablespoonful (I use a small ice cream scoop) onto a parchment lined baking sheet or a greased baking sheet.

You can also use a small ice cream scoop to ensure evenly sized meatballs.

I didn't put the dough in the pan in one big lump, I used a small ice cream scoop so they were still pull apart rolls, but my guest took part of one of the rolls and I realized I probably could have just made a loaf.

I used a small ice cream scoop & weight each cookie at 18 to 20 grams before filling them with a kumquat lowcarb marmalade.

Also, worth noting; I used a smaller ice cream scoop than the recommended full size scooper.

Not exact matches

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Using a small ice cream scooper (about 1» in diameter) scoop the cookie batter onto the parchment paper, 1» apart.

Using a 1 - ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2 - inch balls (22 to 24 meatballs).

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

You can scoop the pumpkin - almond mixture using a melon ball or a small ice cream scoop or alternatively, do what I did.

Using a small scoop or a spoon, place a scoop of ice cream on one cookie.

Using a small (1 1/2 ″) ice - cream scooper or 2 teaspoons, scoop a cookie at a time and arrange on the sheet 2 ″ apart.

Mold into small balls by using a spoon, ice cream scoop, or your hands.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1 - inch balls.

Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14 - 16 dumplings).

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

Using a spoon or small ice cream scoop, scoop about 1 heaping tablespoon portions into the skillet, pressing down gently with a wet finger or the back of a spoon.

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

Scoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball sScoop and drop using small ice - cream scoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball sscoop or teaspoon onto baking sheet about two inches apart — they will be more of a free - form cookie in a slight ball shape.

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).

Using a cookie scoop or small ice cream scoop, divide the mixture into even sized meatball portions about 1 1/2 inches in diameter.

Once the cupcakes are cool, use a melon - baller or small ice cream scoop to remove the center of the cupcake.

Use over-filled small ice cream scoop.

The second time I made them smaller, using a measuring spoon and not an ice - cream scoop to make sure I still have some leftover for the photo - shoot.