Sentences with phrase «mounds onto»

Drop into 8 mounds onto well - sprayed cookie sheets.

And over millions of years, the movement and collisions of tectonic plates have lifted some of these seafloor sulfide mounds onto land, where they have been discovered and mined.

Use a small scoop or 1 - tablespoon measure to drop rounded mounds onto the baking sheet.

3Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan.

Spoon 24 (2 - inch - round) mounds onto prepared baking sheets.

Pipe twelve 1 1/2 inch mounds onto each sheet.

Then, dollop out tablespoon - ish sized mounds onto a baking sheet (I always use this cookie scoop) and smoosh them with your fingers.

Stir the almonds into the chocolate then spoon mounds onto the prepared baking sheet.

Drop the dough into 12 mounds onto baking sheets lined with parchment paper; pat to slightly flatten.

Once you mix all your ingredients together in a bowl, just use a cookie scoop to plop little mounds onto a baking sheet.

While the cream cheese mixture is still somewhat cold, place the entire mound onto your serving plate and using your hands, form into a Christmas tree shape.

Using the second skewer transfer the chocolate coated mound onto the prepared baking sheet.

Fold in peppers, olives and onion; mound onto toasted bread.

Or mound it onto a large plate, garnish with paprika, and surround it with... read more

6 Whip the cream with the icing sugar and mound onto the cooled tart.

Not exact matches

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment - lined baking sheets.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Remove peanut butter cups from the freezer and press several pieces onto the top of each cookie dough mound.

Drop the cookie dough into 15 rounded scoops onto the prepared sheet, ensuring that the mounds are as tall as they are wide.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

To plate, mound 1/4 of reserved vegetable mixture (without meat) onto center of plate.

Using two spoons, scoop the dough onto the parchment - lined baking sheet in tablespoon - sized mounds.

Spoon 6 large mounds of the mixture onto the prepared baking sheet.

Scoop dough onto a large rimmed parchment - lined baking sheet in 2 - tbsp mounds, about 1/2 inch apart, making about 12 cookies.

I double the amount of vanilla extract, and place additional chocolate chips onto the tops of the mounds of dough (just before baking).

Line a light colored baking sheet with parchment paper and scoop out round spoonfuls of dough onto the sheet so you have 12 evenly spaced mounds.

Remove the batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter onto the parchment - lined baking sheet, spacing several inches apart.

Mound 1/4 cup scoops of cauliflower onto the prepared baking sheet.

Line a baking tray with parchment paper and dollop tablespoon - sized mounds of the batter onto the baking tray.

Prepare a baking tray with greaseproof paper and using an ice cream scoop or rounded spoon, make mounds of the mixture onto the tray to create macaroons.

Drop mounds of the mixture (each equal to 2 tablespoons) onto prepared baking sheet, about 1 1/2 inches apart.

Drop dough by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1 / 4 - inch thick cookies.

Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil.

Spoon or pipe quarter - size mounds of chocolate onto parchment, spacing about 2» apart (you should have about 30).

Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough.

Mound by teaspoon onto a baking sheet and bake at 350 degrees for about 25 minutes, until lightly browned (like a nice macaroon!).

Using a rubber spatula, mound the butter onto a piece of parchment paper and roll it to form a cylinder.

Pipe the cream onto the cookies, creating a mound of cream.

Scoop large mounded ball of ice cream onto cone, pressing gently.

Using a tablespoon or cookie scoop, drop the batter onto the line baking sheet, and gently press each mound with a wet fork (to prevent sticking) to flatten.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment - lined baking baking sheet.

Either pipe the dough onto the sheets or, using two spoons, spoon the dough onto the sheets in small mounds.

Spread almond cheese onto plate and top with a mound of shaved vegetables, top with sliced almonds and an extra pinch of sea salt if desired.

A familiar chorus of flavors - sweet, sour, tangy, hot, and nutty all projected onto a mound of serpentine rice noodles and seasonal vegetables with a peanut dressing and lime splash.