Pour half of the batter into prepared pan, then spread 2/3 of the lemon curd in
dollops over the batter.
Not exact matches
Dollop half of the cheesecake
batter over the cake
batter.
Add the remaining
batter over the cheesecake
dollops, repeat with remaining cake
batter and spread out in an even layer.
Drop the reserved brownie
batter in large
dollops over the topping.
Keep the shape of the
batter as circular as possible.Then,
dollop half of the plain vanilla
batter directly
over the chocolate circle in the pan.
Dollop your choice of color directly
over the vanilla
batter circle in the pan.
Take another 1/2 cup (120 ml) of the cranberry sauce and place
dollops over the cheesecake
batter and swirl gently with a knife.
Take 1/2 cup (120 ml or 130 grams) of the cranberry sauce and place
dollops over the cheesecake
batter and then swirl gently with a knife or skewer.
Heat a pan
over medium heat, grease with a little oil and
dollop tablespoons of
batter into the pan.
The first way is to fill each muffin cup only halfway full, place a
dollop of strawberry jam in the center then evenly distribute the rest of the
batter over top of each muffin.
Dollop remaining brownie
batter over cheesecake
batter.
Dollop over brownie
batter, then swirl in with a knife or spatula.
Dollop tablespoons of cream cheese mixture on top of the cake
batter so that it is evenly distributed
over the top.
Pour half the
batter in a miniature loaf pan (or you can double the recipe),
dollop some cranberry sauce
over it, and top with remaining
batter.
Place (generous)
dollops of peanut butter all
over the
batter and swirl it in.
Spoon the remaining
batter over the topping layer in
dollops.
What I love most about the Black Bottom Cupcake recipe is that it features an easy method for «filling» the cupcakes by simple dropping a
dollop of the filling
over the top of the cake
batter before baking.
Dollop the pumpkin layer
over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the
batter.
Carefully
dollop large spoonfuls of
batter over fruit (it's okay if pan is still warm and some fruit juices pool around
batter); gently smooth surface.
dollop a couple of spoonfuls of the
batter in the pan (I use 2tbsp per pancake) and sprinkle a bit of the reserved toasted coconut
over the top.
Add large
dollops over the brownie
batter.
Spoon in
dollops over the brownie
batter, and make swirl patterns with a knife.
Next, use a spatula and drop small
dollop of brownie
batter over cheesecake layer.
Distribute the cheesecake mixture in 8
dollops over brownie
batter.
Heat a pan
over medium heat, grease with a little oil and
dollop tablespoons of
batter into the pan.
Dollop the pumpkin layer
over the cheesecake layer and try for a swirl effect, if you desire, by running a knife through the
batter.