Sentences with phrase «of tablespoons of dough»

Spoon a couple of tablespoons of dough into your Mini Doughnut Pan (fill to the top and smooth).

Spoon a couple of tablespoons of dough into your KitchenAid ® Mini Doughnut Pans (fill to the top and smooth).

Not exact matches

Ant Hill Cake Dough Crumbles 2 cups quinoa flakes 1 cup any gluten free flour of choice — quinoa, millet, amaranth 1/2 cup coconut flour 1 1/2 cups pecans or walnuts seeds of 1 vanilla bean 1/4 cup honey 1/2 cup coconut oil pinch of sea salt 4 tablespoons poppy seeds, plus more for sprinkling

However, I had to add a few tablespoons of water to the biscuit dough as it was very dry and would not hold together.

Despite weighing carefully, my base was more like bread crumbs than a dough and the chocolate topping seemed to split, floating in the oily cacao butter, although admittedly I may have got the maple syrup amount wrong (how come there are» ml» of syrup in the base but much more vague «tablespoons» in the chocolate??)

Spoon several tablespoons of the shredded pork filling down the center of the dough.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

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

Measure out about 2 1/2 tablespoons of the dough and form a ball.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Form small tablespoon size balls of the dough and then flatten with the palm of your hand.

Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Brush 1 tablespoon of the oil over the dough.

The amount of almond milk varies, so all I can really say is add it a couple of tablespoons at a time until you have a dough that comes together.

Place each caramel in a ball of dough about a tablespoon in size.

I added a tablespoon of some cashew nut butter I made, and injected them with homemade salted caramel sauce after scooping out the cookie dough.

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Scoop tablespoon - sized balls of dough and roll between your hands.

wild berries (strawberries, raspberries and blueberries) I used strawberries and raspberries 2 tablespoons of orange's juice 4 tablespoons of caster sugar 2 tablespoon of corn flour Method / dough

Roll tablespoons of the dough into a small log and then shape into a crescent shape.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

This medium size scoop holds 1.5 tablespoons of cookie dough and produces a 2.75 inch cookie.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

Scoop out heaping tablespoons of the dough at a time and roll into separate balls.

Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g) white or crimini mushrooms work fine - 4 cloves of garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt & pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated

Dough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gDough all of the above starter 180 g warm milk (water can be used instead, for a less rich dough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 gdough) 370 g bread flour 1 egg yolk 2 tablespoons of melted butter 1 tablespoon of sugar 6 g salt

If your dough is too stiff you may need to add a tablespoon of nut milk to loosen the mix.

1 recipe for 9 - inch pie crust dough (such as this Pâte Brisée pie dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon cinnamon 1 teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch of salt 1 egg yolk Sanding or crystal sugar, for garnish

Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag.

did I understand correctly, that each cookie should be 2 tablespoons of dough rolled into a ball?

Available also in small and large sizes, this medium - size scoop picks up approximately 1-1/2 tablespoons of dough, which yields a cookie 2-3/4 inches in diameter.

Combine the remaining 4 tablespoons of sugar, flour, and salt in the bowl of a stand mixer fitted with the dough hook *.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Add 1/2 cup of spelt flour and 1/2 cup of all - purpose flour to a bowl, also add 1/2 teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons of extra virgin Spanish olive, 3 tablespoons of luke warm water and mix everything together until you form a dough, knead it inside of the bowl for about 30 seconds and then form it into a ball

Add in the apple cider vinegar and 2 tablespoons of the water and stir to combine, working with your hands if necessary to form a dough.

Makes 18 cookies - I halved the recipe, shaped 5 cm (2in) cookies using 1 1/2 tablespoons of dough and got 18

Sprinkle 1 tablespoon of sugar and 2 tablespoons of tequila or orange liqueur over the berries and set them aside while the dough is rising.

Use a cookie scooper to scoop out about 2 tablespoons - worth of dough.

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

I'd probably recommend making the cookies a little smaller for shipping purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the baking time to about 8 - 10 minutes.

Scoop a generous 1 - tablespoon - size ball of dough into your hand.

Spread the dough with two tablespoons of softened butter.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Ended up having to add a couple tablespoons of water to each third of the dough so it would form and hold a shape.

Take one dough circle and spoon up to 1 tablespoon of the sweet potato, onion, bacon mixture (being careful not to overfill) onto 1/2 of the circle

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until very fragrant.