Sentences with phrase «into bottom of each cup»

Press cookie dough into bottom of cup in an even layer and press about 1/2 way up the sides of each cup, forming a cup shape before you place them in the oven.

To layer the trifles, pipe or spoon an even layer of peanut butter cheesecake into the bottom of each cup.

Press a small amount into bottom of each cup.

Drizzle 1/2 teaspoon butter into bottom of each cup.

Scoop 2 tablespoons of dough into the bottom of the each cup and press it firmly with your fingers.

Divide most of the mixture into 6 small paper baking cups (not cup cake liners) and press into the bottom of the cup.

Drizzle chocolate into bottom of cups.

Divide most of the mixture into 6 small paper baking cups (not cup cake liners) and press into the bottom of the cup.

If making mini-bites, press a layer of crust into the bottom of the cup and place in freezer.

Press a small amount into bottom of each cup.

Scoop 2 tablespoons of dough into the bottom of the each cup and press it firmly with your fingers.

Not exact matches

I used the bottom of a measuring cup to push the crumbs into place.

In the prepared pan with the base, scoop about 1 cup of the filling into the bottom.

Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2 - 3 minutes.

Set aside 2/3 cup of the blondie batter, and spread the rest into the bottom of a 9 × 9 ″ pan.

I use the bottom of a measuring cup to help pat it into the pan.

Pour puree into a large, heavy bottomed stainless steel pot with one cup of sugar, lemon zest and lemon juice.

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.

Scoop about 2 - 3 cups of vanilla bean ice cream into the lined bowl and press it against the sides and bottom, so that it is fairly even and about an inch or so thick.

Next time I'll use the measuring cup bottom to sort of press the pistachios and coconut into the dough too because everything fell off the top when they were cut.

Place 1 tbsp of the crumb mixture inside each paper liner and with the bottom of a glass (I used my kids drinking cups), press the crumbs into the bottom so they are tightly packed.

Set aside 1and 1/2 cups of the streusel and then press the rest of the streusel firmly into the bottom of the prepared pan.

Spoon about 1/4 to 1/2 cup of the squash into the bottom of each pepper and then top them off with the ground beef.

Scoop 1 - 2 tablespoons of the crust mixture into the bottom of each muffin cup (for a total of 12).

Prepare a 9 × 13 * baking dish by pouring 1 cup of marinara sauce into the bottom of the dish and spreading around.

Pour 4 cups stock into bottom of roasting pan.

Slide wooden craft stick through each hole and into fruit mixture in the bottom of the cup.

Hull, wash and crush the fresh strawberries with a potato masher and measure 3 cups of the crushed berries into a large heavy bottomed stainless steel pot.

Suzette's Ultimate Turtle Cheesecake Crust: 1-3/4 cup (1-1/2 pkgs) Chocolate Graham Crackers (crushed) 1/3 cup Margarine (melted) Filling: 3 - 8 oz pkgs Cream Cheese 1 can Sweetened Condensed Milk 1/2 cup Sugar 3 Eggs 3 Tbls Lemon Juice 1 Tbl Vanilla 3/4 cup Chocolate Chips topping: 1/4 C. mini chocolate chips 1/2 C. caramel ice cream topping 1/2 C. hot fudge ice cream topping 1/4 C. chopped pecans Directions: • Mix graham cracker crumbs and butter in bowl with fork & press into bottom & 1-1/2 inches up sides of spring form pan.

Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup.

Empty crumb mixture into tart pan and place a film of plastic wrap over the crust mixture; use bottom of 1 / 4 - cup dry measuring cup, press mixture evenly into bottom and up sides of tart pan.

Pour about 1/4 cup of batter into the pan; swirl to evenly coat the bottom of the pan.

Evenly divide mixture amongst the muffin cups and gently press into the bottoms of the muffin cups.

Fill mini dessert cups by adding a layer of the filling to the bottom of each cup, then dip the lady finger cookies into the espresso and add a layer on top of the pumpkin filling in each cup.

Begin with a wonton wrapper and press it into the bottom of each muffin tin cup.

Pour 1/2 cup salsa verde into the bottom of a large baking sheet.

Gingerbread caramels adapted from Pure Dessert, flavor idea from here 3/4 cup corn syrup 1/4 cup molasses 2 cups (400g) caster (superfine) sugar 1/4 teaspoon salt 2 cups (480 ml) heavy cream 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon freshly ground nutmeg 1/8 teaspoon ground cloves 3 tablespoons (42g) unsalted butter, cut into chunks, softened Line the bottom and sides of a 22 cm (9in) square pan with aluminum foil and grease the foil.

Press mixture into the bottom of your prepared pan and so it covers the bottom and is tightly packed (I like to use the bottom of my measuring cup for this).

Flatten the balls into cookie shaped disk with the bottom of a class cup or mug.

Step 2: Pour the crumbs into the a 9 inch spring - form pan and press the crumbs with the back of a 1 cup measuring cup up the sides and evenly around the bottom of the pan.

Use a 1/4 cup measuring cup and pour the batter into the pan, while you pour swirl the pan around so the batter makes a thin coating on the entire bottom of the pan.

Using a flat - bottomed measuring cup, firmly press the crust into the bottom of the pan, working some of the crumbs up the sides of the pan.

Put 2/3 cup water in the bottom of the saucepan, dump the sugar into the center of the pan (allow it to mound in the center) and turn on the heat.

Press the mixture firmly into the bottom and up the sides of a 9 - inch pie plate, using a straight - sided dry measuring cup to help.

Stir in 1/2 cup chocolate chips; press into bottom of pan.

Spoon a small amount of melted chocolate into the bottom of muffin tin lined with parchment or silicone baking cups.

Place 1 half of the avocado flat side down into the bottom of a one cup measuring cup.

Preheat oven to 400 ° and spread about 3/4 cup of enchilada sauce into the bottom of a 9x9 inch baking dish.

Once melted use a Tablespoon to pour 3/4 to 1 Tablespoon melted chocolate into the bottom of each paper muffin cup.

Press into the bottom and up sides of the muffin cup.