Spoon half of the chilled ice
cream mixture onto the frozen salt block, using a pastry scraper or the side of a spatula to control its flow.
Cut the pan of brownies in half so that you can spread the ice
cream mixture onto one layer, saving the other half for the top.
Assembly of the wrap: Lay out the 4 whole wheat lavash breads and spread a thin layer of the sour
cream mixture onto the bottom half of each.
Not exact matches
Using a large spoon or ice
cream scoop, scoop balls of the
mixture onto a baking tray and sprinkle with sesame seeds.
While the
cream cheese
mixture is still somewhat cold, place the entire mound
onto your serving plate and using your hands, form into a Christmas tree shape.
Sprinkle
onto of the
cream mixture.
Layer sliced banana
onto the
cream and then cover the bananas with remaining
cream mixture.
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.
Spread one teaspoon of the pumpkin
cream cheese
mixture onto the the cookie dough, but not all of the way to the edge.
Scoop the
mixture into a pastry bag and decoratively pipe out the
cream onto the chilled pie, or simply spoon the whipped
cream over the top and then sprinkle with almonds or coconut
Spoon
cream cheese
mixture onto the pastry and spread all over the center, leaving the border plain.
Using a wet ice -
cream scooper, scoop a ball of the
mixture onto a Teflex - covered dehydrator tray.
Prepare a baking tray with greaseproof paper and using an ice
cream scoop or rounded spoon, make mounds of the
mixture onto the tray to create macaroons.
• using a 1/4 cup ice
cream scooper, scoop
mixture onto prepared baking sheet.
Spread whipped
cream onto top of chocolate cake, drizzle with melted chocolate
mixture and sprinkle with remaining 1/4 cup almond slices.
Once chilled, scoop a teaspoon of the cinnamon
cream cheese
mixture and a teaspoon of the plain
cream cheese
mixture onto a piece of the parchment.
Scrape
cream cheese
mixture onto a parchment paper - lined baking sheet.
Spoon a small amount of the
cream cheese
mixture onto a bagel chip, then top with the mango.
Invert the molded
cream cheese
mixture onto a serving plate.
Using an ice
cream scooper, scoop out the
mixture and place it
onto the baking sheet.
Load the pineapple
cream cheese
mixture onto each wrapper.
Pour a couple of spoonfuls of the pistachios
mixture onto the
cream, and fold with a spatula.
I usually make a
mixture to put
onto my coconut flour pancakes by combining equal parts coconut butter with honey or equal parts coconut butter with coconut
cream.
If you are making this into thin crust like I did, you want to make sure you eat it right around the time you prepare it because the crust doesn't hold up when you are spreading the
cream cheese
mixture onto the thin crust.
Turn the stand mixer
onto low speed and slowly pour the jello
mixture into the
cream cheese.
Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted butter
onto dough, sprinkle on brown sugar and cinnamon
mixture Place apple slice at the long end of the triangle and roll up Brush a little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice
cream and enjoy!