Sentences with phrase «cream scoop»

Using a mini ice cream scoop or by heaping tablespoonfuls, drop the dough onto the prepared sheet pan leaving 2 - 3 inches in between to allow the cookies to spread.

Use cookie or ice cream scoop for uniform sizes.

Bake at 375 for 7 - 8 minutes for smaller cookies (small cookie scoop) or 9 - 11 minutes for larger cookies (large ice cream scoop).

Using a spring - loaded ice cream scoop, portion the dough into 2 tbsp balls and place on prepared baking sheet.

*** Quenelles can be done with one spoon much the same way you roll an ice cream scoop or formed with two spoons to make a perfect oval shaped roll of the custard.

Using a 1 - ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound.

I find that a spoon or ice cream scoop (even better) works the best.

My ice cream scoop was too big i came out with 24 cakes.

Use over-filled small ice cream scoop.

Roll generous 1/4 cup measures of dough into balls (you can use a medium sized ice cream scoop for this.)

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

Scoop dough using a 2 - inch ice cream scoop; space cookies 2 inches apart on parchment - lined baking sheets.

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

can we use tbsp instead of ice cream scoop for the cookie dough if so how many tbsp for a big cookie do you suggest..??

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

Using the ice cream scoop worked like a charm, but I suggest flattening out the mounds a bit before baking them.

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!

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

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

With special scoop, sharp spoon or metal ice cream scoop take out pumpkin flesh and leave aside.

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.

Using a large ice cream scoop, make balls of ice cream and place them on the sheet pan then return them to the freezer.

Using an ice cream scoop, portion roughly 24 balls onto parchment or wax paper.

Bake for 35 minutes (longer if you use a regular sized ice cream scoop).

With an ice - cream scoop, place portions of dough on a parchment - lined sheet pan about 3 inches apart.

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).

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Using an ice cream scoop, scoop out a ball of batter, plop it into the cornmeal, and using your hands cover it completely in cornmeal.

Using a spoon or ice cream scoop, transfer the cupcake batter into the cupcake liners so that each liner is ~ 2/3 - 3/4 full.

I made 12 very full muffins which I rounded off with my hands while adding the sunflower seeds since I don't have an appropriate ice cream scoop.

To eat: serve immediately or when you are ready for it (after it's been in the freezer), thaw for 5 - 10 minutes and scoop with an ice cream scoop.

Cut the zucchini lengthwise and scoop out the center with a spoon or ice cream scoop.

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

With a spoon or ice cream scoop (because that's more fun!)

Dip large (1/4 cup) round ice cream scoop into bowl of hot water.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.

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.

(Makes 8 large, using an ice cream scoop as a guide.

Using a tablespoon or an ice cream scoop, scoop the pancake mixture then drop it into the flour.

I forgot to mention that I used an ice cream scoop to scoop the batter into the rings.

Divide batter evenly among prepared muffin cups (a 2 - ounce or 1 / 4 - cup ice - cream scoop is good for this).

If you have a standard ice cream scoop, I find that to be the perfect size to scoop batter for cupcakes.

Scoop the dough with an ice cream scoop onto a parchment paper - lined baking sheet.

The raw batter tasted delicious and scooped easily into the muffin cups by using an ice cream scoop.

Using a 1 1/2 - inch ice - cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.

Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper.

Using a large cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

Using an ice cream scoop, drop the cookie dough onto the baking sheet giving plenty of space between cookies.