Sentences with phrase «scoop about a tablespoon»

Scoop about a tablespoon of batter into each greased well.

Once they're good and covered, time to scoop about a tablespoon of batter onto a baking sheet lines with parchment paper.

Scoop about a tablespoon of batter per cookie.

Scoop about a tablespoon of sweet potato filling in each jalapeno cavity and top with goat cheese.

Scoop about a tablespoon of batter out and roll in to a ball.

Scoop about a tablespoon of sweet potato filling in each jalapeno cavity and top with goat cheese.

Not exact matches

Use a large tablespoon, ice cream scoop or your hands to form the mixture into balls (about the size of a golf ball) with a flat bottom.

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

Using a cookie scoop or tablespoon, form the dough into balls about 2 to 3 tablespoons in size.

And yes, I use a medium cookie scoop which is about 1.5 tablespoons, so I rounded up to 2 for those of you who don't have a cookie scoop.

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.

Scoop up about 1 rounded tablespoon of mixture.

Using a large cookie scoop or 1/4 cup dry measuring cup, for the cookie dough into balls about 3 tablespoons in size.

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

Start by dusting your hands with flour and scooping about 1 1/2 tablespoons worth of base mix with a large soup spoon.

Using a cookie scoop or a tablespoon - scoop the cookie dough into balls about 1 tablespoon in size and drop at least 2 inches apart on your cookie tray.

Form the dough into balls about 1 tablespoon in size - I recommend using a cookie scoop.

Using a spoon or your hands, scoop about 3 tablespoons of dough into your hand and roll into a ball then form into rectangle shapes

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Use a spoon to scoop out about a tablespoon of the white chocolate.

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.

One note, if you don't own a cookie scoop (I don't) but still want that «domed» effect, you just merely scoop out about a heaping tablespoon, then place the dough on your palm and gently roll into a ball, just like you were making a meatball.

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).

Scoop about 1 tablespoon sized amount of dough into the mini-muffin pan (about 2 tablespoons if using a large muffin pan).

Remove the dough from the refrigerator and pull or scoop off pieces of dough, each about 2 tablespoons in volume.

Scoop the dough into balls, about 2 tablespoons each.

Use a butter knife or a large spoon to scoop out about 2 tablespoons of ice cream.

Scoop up about a tablespoon and drop onto a covered baking sheet.

Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart.

I melted chocolate chips (a heaping 1/2 cup scoop; cut the sugar to about 1/3 cup) with 1 tablespoon of coconut oil (also all I had) and 1 tablespoon of butter for the cake.

Using a scoop or spoon, scoop 1 1/2 -2 tablespoons of the cookie dough on the sheet spacing them about 2 1/2 inches apart, as they will spread.

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

I usually buy 3 pots, scoop it all into a tupperware, add a lot of olive oil, some fleur de sel, and about a tablespoon of sweet paprika.

Using a large cookie scoop or tablespoon, scoop the mixture onto the prepared cookie sheets spacing about 1 inch apart.

Once the mixture sticks together, proceed to scoop about 1 tablespoon of the mixture into the palm of your hand and rolling it between your hands.

Scoop out heaping tablespoons of dough (about 1 oz.)

Using a small cookie scoop, scoop about 1/2 tablespoon of batter for each pancake.

If you don't have an ice cream scoop, measure out about 3 tablespoons of cheese.

Scoop about 2 1/2 tablespoon of dough and shape into balls.

Use a spatula or large spoon to scoop out about two tablespoons of the dough and roll into balls.

Using a large scoop (about 3 tablespoons), divide the batter evenly into the prepared pan, filling the wells nearly full.

Scoop out about 1 tablespoon of the cookie dough for each cookie, If you have an icrecream scooper it will make the job even easier.

Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart.

Scoop into tablespoon - sized mounds and place on an ungreased baking sheet, about an inch apart.

Scoop about 3 tablespoons worth of dough onto the baking sheet and mold the dough into a circle.

Using your hands, scoop up about 2 tablespoons worth of mixture, shape into an Easter egg shape and place on a tray.

Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.

Scoop the dough (about 2 tablespoons of dough per cookies) and roll it into balls.

Form «meatballs»: I used my cookie scoop, which is about 2 tablespoons, to scoop the mixture, then rolled them into balls.

Using a scooper, scoop out 1.5 tablespoons of the batter at a time and place on the lined baking sheet about 2 - inches apart.