Sentences with phrase «forms on a baking sheet lined with parchment»

Place waffle forms on a baking sheet lined with parchment paper.

Not exact matches

Use a tablespoon measure to scoop spoonfuls of the mixture, smooth them with your hands to form flattened balls and put on to a baking sheet / tray lined with parchment or a cookie sheet.
Gently place a few inches apart on a baking sheet lined with parchment paper, and curve them slightly to form a crescent shape.
Scoop into oiled bun pans or English Muffin rings (or form buns by hand if baking with yogurt) on parchment - lined baking sheet.
PLACE dough in a lightly greased 9 - inch round tart pan, or simply on a parchment - lined baking sheet if you wish to go free - form, or galette - style with it.
Split it in half and form two loaves that you put on a baking sheet lined with parchment paper.
Using a melon baller or a small spoon, form rounds and place them on a baking sheet lined with parchment or wax paper.
On 2 baking sheets lined with parchment paper or silicon baking mats, form 24 heaping tablespoon - sized cookies.
Form the dough into walnut - size balls and arrange them 2 inches apart on baking sheets lined with a silicone baking mat or parchment paper.
Form dough into 1 - inch balls and arrange them on baking sheets lined with parchment paper.
Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.
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.
ice cream scoop, portion out 10 balls of dough and place on a parchment - lined baking sheet, spacing about 3» apart (you can also form dough into ping pong — sized balls with your hands).
Then form into balls and sit on a baking sheet lined with parchment paper.
Transfer batter to a pastry bag fitted with a 1 / 2 - inch plain round tip, and pipe 3 / 4 - inch rounds 1 inch apart on parchment - lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.
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