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.
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.
• using a 1/4
cup ice cream scooper, scoop mixture
onto prepared baking sheet.
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.