Not exact matches
Peel back the plastic, and scoop 1 - 2
cups of Chocolate Peanut Butter
Cup ice cream into the concave dome, pressing
gently into
sides and bottom, forming about a 1 - inch layer.
Gently, fold in enough flour (1/4
cup to 1/2
cup) until the dough forms an elastic ball and cleans itself from the
sides of the bowl.
Lay the rounds over the
cups and
gently press the edges into the
sides of the
cups.
Gently lift and fold mixture over itself and add 2 - 3
cups boiling water, to come halfway up the
sides.
In that case, shake or whisk your flour blend to lighten it,
gently scoop a large spoonful of the blend into a straight
sided 1 -
cup measuring
cup (do not use a clear one with multiple measurements on the
sides, those are for liquids).
Place into prepared muffin
cup,
gently pressing dough into bottom and up the
sides.
Cup the
sides of the dough ball in your palms and rotate it
gently to further smooth it out.
With the seam
side down,
cup your fingers and
gently roll the dough into a 16» log.
Cup scraper and free hand around far
side of dough and
gently pull ball toward you, dragging dough several inches across work surface and rotating slightly.
Working with 1 rectangle at a time, arrange phyllo pastry in muffin
cups,
gently pressing onto bottom and up
sides, being careful not to tear phyllo.
To do this, place a
cup (or cardboard tube with paper stuffed in one end to close it off) on its
side in front of the hamster and
gently herd them into the
cup (or tube) to carry them.
Besides downwelling, you can create upwelling, by blowing
gently from one
side of the rim of the coffee
cup.