Sentences with phrase «scoop out batter»

Once the ingredients are fully combined, scoop out the batter (which will be very thick, almost like a wet dough more than a «batter») and smooth evenly in to the lined baking tin, making sure there are no gaps.

I use a 1/4 cup to scoop out the batter, and so I have evenly sized coconut flour pancakes.

Scoop out batter using a 2 tbsp disher for standard cupcakes so they are 2 / 3rds full and bake 375 for 10 - 12 minutes.

If you use your finger to scoop out the batter, try using this soft grip spatula instead.

Alternatively you could scoop out some batter using a tablespoon and use the help of another tablespoon to flatten the dough making a round shape.

3 - Use a 1/4 cup measuring cup to scoop out your batter.

Scoop out the batter with a spoon, 2 teaspoons at a time, and dip it in the chocolate.

Scoop out the batter to fill your muffin wells 3/4 of the way.

Use a melon baller to scoop out the batter into small spheres.

When you scoop out the batter into the pan, use the flat underside of the measuring cup to press down on the latke and spread it out.

Next time you make the cupcakes, you may want to use a 1/4 cup measuring cup to scoop out the batter, and level it with a knife each time you scoop: --RRB-

Using a 1/4 cup measure, scoop out some batter onto grilled.

One note — I doubled the recipe and scooped out batter in 1/4 cup servings and it made 9 med.

Not exact matches

Scoop about 1/4 cup of the batter onto the skillet and smooth it out quickly with a rubber spatula.

Scoop the batter out into the baking pan and smooth out the top.

I can remember countless times being in the kitchen with my two brothers and my Mom, making a huge batch of chocolate chip cookies, and it was always so much fun to help mix up the batter, carefully scoop out the cookie dough on the pans, and wait anxiously until the timer went off and they were cool enough to eat.

Use the bottom of the scoop or ladle to spread out the batter into a nice, even circle.

Divide the batter among the prepared tins (I use a level 2 1/4 - inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.

I like to scoop out all of the pumpkin batter first, then I go back and dollop on some chocolate batter.

With the help of the cookie scoop, I ended up getting about 45 cookies out of the batter, a lot more than the recipe said.

Scoop the batter into muffin tins, then reduce the temperature to 375 and bake for 15 - 20 minutes, until a toothpick comes out clean.

My beer bread recipe is the same way, producing a batter that you scoop into popover trays for rolls or a loaf pan and it bakes out just right!

Place each slice on hot griddle, scoop out some chopped vegetables from the batter with a spoon and add it on the bread slices.

Scoop the batter into a 24 - cup mini muffin pan, about 3/4 full each cup, and bake at 350 degrees for 10 - 12 minutes, or until a toothpick comes out clean.

In fact, go ahead and just scoop out a giant lump of batter and eat it now... it's so creamy and delicious!

I too just used wet hands and was able to scoop out the dough / batter.

Simple to make: Scoop out orange pulp, and fill the muffin batter in those empty cups, sprinkle some oats and bake.

Instead of making a dough and cutting out biscuits, you'll be scooping the batter out onto a cookie sheet (picture below).

Scoop out a large tablespoon of batter roll it into a ball then pat it flat on your floured surface and roll it out to a 1/4 inch thick round with your rolling pin (sorry folks, I have no photos of process other the top one) making sure the lefse doesn't stick to the rolling pin or work surface (I carefully use a bench scraper to lift it from my marble to the skillet).

Scoop out about 1/4 cup of batter per waffle and pour onto hot waffle iron, spreading it to the edges.

I don't use a fancy griddle — I think they look so «perfect» because the batter is poured from a blender vs. scooped out from a bowl.

Take a 1/2 tbsp scoop (I found my tiny metal scoop at the grocery store) and scoop out brownie batter balls.

Once you mix up the batter and scoop it out — THATS when you turn the oven on.

I scoop the batter out using a larger cookie scoop... Tlbs size I believe... and place them close together on a 9 × 13 rimmed pan lined with parchment.

The batter had to be scooped out with a spoon into the mini muffin pan.

I let the batter thaw out in fridge and used my small scoop while it was still cold and rolled the in cinnamon sugar and placed on lined cookie sheets.I think if you freeze them do it in a batch air tight container.

My batter didn't «pour» into pan, I had to scoop it out.

Scoop batter out and place into a large bowl.

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.

I love to use an ice cream scoop to portion out the batter.

5) Heata little coconut oil in a non-stick pan and let it warm up a little 6) Scoop about 100 ml (1/2 cup) of batter into the middle of the pan and let it spread out into a circle.

Scoop out a heaping tablespoon of batter and place on the baking sheet.

Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.

Scoop the batter into the 12 prepared muffin liners and bake for 20 - 25 minutes, or until an inserted toothpick comes out clean.

Using an ice cream scoop, scoop out a ball of batter, plop it into the cornmeal, and using your hands cover it completely in cornmeal.

Scoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out cScoop the batter into the cupcake pan using a standard - size ice - cream scoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out cscoop until the cups are two - thirds full, and bake for 16 to 18 minutes (start checking at 15 minutes), or until a toothpick comes out clean.

Scoop batter into the prepared muffin pan and bake for 15 minutes, or until toothpick inserted comes out clean.

But honestly, that seemed like a boring cop - out (though it could easily be done) so I decided this time that yes, I would add another scoop but I would also play with making the batter slightly different.

Use an ice cream or cookie scoop and scoop out about two tablespoons of batter and place on the baking sheet.

Scoop 1 - 2 ounces of batter into each well (a cookie scoop works best) and bake until a toothpick inserted into the center comes out clean, 15 - 20 minScoop 1 - 2 ounces of batter into each well (a cookie scoop works best) and bake until a toothpick inserted into the center comes out clean, 15 - 20 minscoop works best) and bake until a toothpick inserted into the center comes out clean, 15 - 20 minutes.