Using a mesh strainer, sprinkle cinnamon and powdered sugar
mixture over each cookie.
Stir together remaining 1/4 cup granulated sugar and cinnamon; sprinkle
mixture over cookies.
Pour the chocolate
mixture over the cookie dough layer in the baking dish.
Not exact matches
Spread
mixture evenly
over cookie crust.
Spread half the chocolate
cookie mixture into the cake pan, carefully spoon and spread the vanilla
mixture over it, then carefully spoon and spread the remaining chocolate
cookie mixture over the top.
I had to add a bit
over half a cup of coconut flour to get the
mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a
cookie tray.
When
cookies are cooled, spread peanut butter
mixture over the top of
cookie - I've seen recipes that give you an amount - but since these are homemade and if you LOVE peanut butter - pile it on - but no more than 2 tsp.
Pour the
mixture over the bananas and
cookies.
Spread the remaining
mixture evenly in the bottom of the
cookie crust and sprinkle half of the toffee bits
over the chocolate.
Half the brownie
mixture is spread onto the bottom of the pan, then a layer of Oreo
cookies, and then the rest of the brownie batter is poured
over top.
Immediately pour the
mixture onto the
cookie sheet and sprinkle the chile
over the top.
Add the flour
mixture, stir just to combine, then pour
over the prepared pan with the chocolate
cookie crust.
Spread half of the remaining whipped cream
mixture gently
over the wafer
cookies.
When cooled, pour all but 1/2 cup of the panna cotta
mixture over the cold
cookie crust.
Bake at 300F for 40 mins, stirring 3 times (or about every 10 mins) I prefer to drip the honey
over the
mixture after spreading in on the
cookie sheet; I find it easier than trying to stir the honey around.
Spread remaining ice cream
mixture over crushed
cookies.
If making a full cheesecake, spread your
cookie dough
mixture out
over the base of your cheesecake tin, pushing the dough just lightly up on the sides of the tin.
Drizzle the
mixture over warm
cookies when out of oven.
I also used a very shallow
cookie sheet, placed another piece of parchment on top and used a rolling pin
over the top piece of parchment to evenly spread out the
mixture in the pan.
Sprinkle reserved
cookie mixture over top.
Drizzle
mixture over cooled
cookies.
Spread a fourth of the cream
mixture evenly
over the
cookies to cover them, making sure to get the cream close to the edges.