Sentences with phrase «scoop in another tablespoon»

So, scoop a tablespoon of the melted chocolate into the mixer, close and blend on low, turn off and scoop in another tablespoon....

Not exact matches

Scoop the fat from the top of the jar of coconut milk (it should separate in the refrigerator overnight) and add it to a small saucepan along with 3 tablespoons of the coconut water from the same can.

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

Scoop dough in 2 tablespoon increments (I use a medium cookie scoop) and roll into bScoop dough in 2 tablespoon increments (I use a medium cookie scoop) and roll into bscoop) and roll into balls.

Scoop dough in 2 tablespoon increments and drop 2 inches apart on prepared pans (I like to use a medium cookie scoop for tScoop dough in 2 tablespoon increments and drop 2 inches apart on prepared pans (I like to use a medium cookie scoop for tscoop for this).

Scoop dough in one tablespoon increments and roll into balls.

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.

Scoop heaped tablespoons of the mixture out and roll in to balls (tip: it's easier if you wet your hands just slightly; the mixture won't stick to you as much then!)

Scoop the dough one heaping tablespoon at a time, roll into a ball, then roll in coconut sugar.

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

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.

Scoop a couple tablespoons of the apple mixture into your prepared muffin / tartlet tins on top of the crust you've pressed in there.

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.

Scoop dough in 1/2 tablespoon (1 1/2 teaspoon) increments and roll into balls.

Scoop dough in 2 tablespoon increments and roll into balls.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

After the dough has firmed up a bit, scoop it in two tablespoon increments and bake for just shy of ten minutes.

Scoop out 2 tablespoon portions and roll in a 1/2 and 1/2 mixture of pearl and granulated sugar; shape into a uniform ball once the sticky dough has been rolled in sugar and is easier to handle.

Scoop out 2 tablespoon portions and roll to uniform size; gently roll in granulated sugar to coat.

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

Trying to form the dough into tight balls will seem futile... the dough is so sticky and falls apart easily so scooping the dough with the tablespoon and forming it in the spoon with your hands is your best bet.

Scoop dough in 2 tablespoon increments * and drop 2 1/2 inches apart on prepared baking sheets.

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

2 scoops DailyBurn Fuel - 6 in vanilla 1 cup unsweetened almond milk 1 frozen banana 1 tablespoon key lime juice Zest of one key lime 1/2 teaspoon maple syrup 1 cup ice cubes 1 tablespoon nonfat plain Greek yogurt 1 tablespoon crushed graham crackers

Drop the dough onto baking sheets in 1.5 to 2 tablespoon scoops, leaving 2 inches of room between them.

Scoop out 2 heaping tablespoons of the chicken mixture and flatten into a 2 - inch circle in your hand.

2 scoops (or a half - cup) DailyBurn Fuel - 6 protein in vanilla 1 large egg 1/2 cup organic cane sugar and 1 tablespoon for sprinkling on top (or coconut palm sugar) 1 cup peanut butter, smooth Pinch of salt 1/4 cup mini dark chocolate chips

Use a tablespoon or small cookie scoop to scoop out the dough, roll it in a ball between your palms, shake the ball in some extra coconut flour to coat (I toss the ball in a small bowl of coconut flour then shake the ball like dice in my hands to get off the excess).

Place a tablespoon sized scoop of the mixture in the bottom of each baking cup.

Anyway, I like to get 30 grams of protein in the morning so that means I put in 4 scoops of the Less Naked Chocolate Pea Protein and then usually a tablespoon or two of peanut butter powder or some other protein powder to get us up to 30 grams of protein.

In a blender, add in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanillIn a blender, add in 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanillin 1 cup of large ice cubes, less than 10 cubes, 1 scoop of vanilla ice cream, 1 cup of milk, 1 tablespoon and 1 teaspoon of granulated sugar, 2 teaspoons of matcha, and ⅛ teaspoon of pure vanilla extract, which is just a dash of vanilla.

Here's what was in those smoothies: 4 scoops Less Naked Pea Protein Powder, 2 — 3 cups of Super Greens (baby spinach, chard, and kale), 2 tablespoons ground flax seed, 1 tablespoon cocoa powder, 1 banana, 1 tablespoon protein powder.

Then scoop out tablespoons of the dough onto a parchment - lined baking sheet, lightly pat the dough down into small discs so that they bake more evenly, then bake them in a preheated oven.

Scoop a heaping tablespoon full of dough and carefully slide it into the hot oil using another spoon to help push it in.

If you've used Swerve in place of sugar, add 1 tablespoon of nondairy milk to the batter and mix to combine, so the batter is easier to scoop.

Scoop about 1 tablespoon meat mixture and flatten it in your hand.

Scoop the dough in 2 tablespoon increments and roll into balls.

Using a medium - size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.

Remove pan from heat and scoop out in tablespoon size scoops and lay them on a cookie sheet, covered with parchment paper.

Scoop out half - tablespoon balls of gnocchi dough (I make small balls with a # 50 ice cream scoop and cut each in hScoop out half - tablespoon balls of gnocchi dough (I make small balls with a # 50 ice cream scoop and cut each in hscoop and cut each in half).

Scoop the mixture out by the tablespoon, roll into balls (it helps if your hands are slightly damp) and place in mini cupcake liners or on a plate.

Scoop out heaping tablespoons and roll dough in cinnamon sugar mixture.

Using a tablespoon - sized cookie scoop, scoop balls of dough into your hand before rolling them smooth and then rolling in the sprinkles.

Take a shell, scoop about 1 tablespoon of filling in to the shell, then nest it in to the sauce seam side up.

Scoop out about 1 tablespoon amount of mixture and roll into smooth spheres, roll in xylitol or erythritol.

Set your Little One up with a tablespoon and allow them to scoop out the mixture and place it in clumps on the sheet.

Scoop the dough by heaping tablespoon - full (about 1 ounce) and roll in the sesame seeds.

Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil.

Scoop into a bowl, grate in the lemon zest, squeeze in the juice and add 2 tablespoons of oil and 2 tablespoons of the marinade from the celeriac.