Since it does take a little time to remove them, I suggest having a baking sheet in your freezer and placing the brownie ice
cream cups onto the baking sheet as you remove them.
Not exact matches
Using a 2 3/4 - ounce ice
cream scoop (or a 1 / 3 -
cup measuring
cup), portion out the dough
onto a parchment - lined sheet pan.
Using a standard - sized ice
cream scoop, measuring about 1/3 of a
cup, scoop six mounds of dough
onto the baking sheet, making sure to leave room for them to spread out.
To serve, spread about 1/3
cup of the Bourbon
Cream onto the center of each plate and top with a wedge of the pie.
Spread 1/8 -1 / 4
cup of the pastry
cream onto the banana cake; place one of the almond dacquoise layers on top and spread with another 1/8
cup pastry
cream.
• The lattice top is accomplished by placing 1
cup of batter in a pastry bag and piping it
onto the
cream cheese topping with a # 3 tip.
• using a 1/4
cup ice
cream scooper, scoop mixture
onto prepared baking sheet.
Make whipped
cream topping: Sift 1/4
cup confectioners» sugar and 2 tablespoons unsweetened cocoa
onto a sheet of waxed paper.
Spread whipped
cream onto top of chocolate cake, drizzle with melted chocolate mixture and sprinkle with remaining 1/4
cup almond slices.
Spread about 1 1/3
cups whipped
cream over cherries and scatter 1/2
cup of walnut pieces
onto the top and around the edges.
Whip remaining 1/2
cup cream and swirl
onto pie.
Using an ice
cream scoop (or 2 forks, making 1/4
cup portions), drop dough 2 - inches apart
onto prepared baking sheets.
Scoop about 1/4
cup of dough
onto the baking sheet and smooth the top to form each biscuits, an ice
cream scoop works well in this step.
Drop approximately 1/4
cup portions of the dough
onto an un-greased cookie sheet using an ice
cream scoop or large spoon.
Pour about 1/4
cup batter (or use a 2 - ounce ice -
cream scoop) per pancake
onto a hot nonstick griddle or skillet.