Sentences with phrase «scoop small balls»

Using a 1 tablespoon retractable cookie scoop, scoop small balls of dough, approximately 1 - inch in diameter, onto prepared baking sheet, spacing about 2 inches apart.

Use a teaspoon and scoop small balls of batter on the cookie sheets, leaving a gap for a bit of spread.

Using a teaspoon, scoop small balls of cottage cheese and place around the salad leaves.

Scoop small balls of dough onto the baking sheet.

Not exact matches

Using a small cookie scoop or a heaping teaspoon scoop the dough and form into balls.

Line a baking tray with parchment paper, scoop out small balls of the dough and place with enough space on the baking tray.

Roll pumpkin mixture into balls either by hand or with small cookie scoop.

After the dough is cold, use a tablespoon or cookie dough scoop to measure out small, 2 inches balls.

Use a small cookie scoop or spoon to scoop meat mixture and then roll into balls.

I also used a small scoop for a nice little half ball shape.

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.

Using a 1 - ounce cookie scoop or a small ice cream scoop, form the meat mixture into 1 1/2 - inch balls (22 to 24 meatballs).

Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.

Using a small cookie scoop, scoop out dough and roll in hands to form balls.

Using a melon baller, scoop out a small amount of red flesh from the center of each peach (where the pit was).

With your hands or using a small ice cream scoop, shape the balls.

Scoop the cookie batter with a teaspoon, shape small balls and roll them in plate with icing sugar.

To make the mozzarella balls, use a small cookie scoop to scoop out the mixture, and drop the balls into the ice - cold water.

You can scoop the pumpkin - almond mixture using a melon ball or a small ice cream scoop or alternatively, do what I did.

Using a melon baller or small spoon to scoop the seeds from centers of the cucumber slices, being careful not to cut all the way through the bottom.

Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper (or Silpat) lined cookie sheet.

Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4 ″ thick.

With an ice - cream / cookie dough scoop make 27 - 28 balls (don't make them smaller or you can; t completely hide the candy) and place them on cookie sheets.

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).

Scoop out with a small melon baller.

Mold into small balls by using a spoon, ice cream scoop, or your hands.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Take a teaspoon, scoop up the mixture and roll into small balls.

Make 1 1/4 - inch balls of dough, either by hand rolling or with a small ice cream scoop.

Scoop into small golf ball - sized meatballs and add to the pomodoro sauce.

When the ice cream is firm, scoop 1 spoon full of each flavour into small balls and line up between the banana halves.

With an ice cream scoop (or 2 teaspoons) form small balls of dough and place on a baking tray lined with baking paper.

Use a cookie scoop or your hands to form small balls and drop them onto a parchment or silpat lined cookie sheet.

With the help of a measuring tablespoon or an ice cream scoop, scoop out a portion of the paste and roll into a ball slightly smaller than a golf ball.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

Using a small melon baller, scoop out the center of each potato and place into a bowl and mash.

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

If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle.

Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea of cooking the almond butter / agave mixture down a little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in chocolate and more chopped nuts.

Scoop onto the prepared baking sheets about an inch apart (I used a medium - small cookie scoop for this); flatten the balls sligScoop onto the prepared baking sheets about an inch apart (I used a medium - small cookie scoop for this); flatten the balls sligscoop for this); flatten the balls slightly.

Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball.

Scoop up small marble - size balls of the chocolate mixture and roll in your hands to smooth the surface.

Use your fingers or a small ice cream scoop with a capacity of about 1 teaspoon to portion out bits of candy and roll them into 1 - inch balls.

Using a large spoon or ice cream scoop, form dough into small round balls about 1 inch in diameter (this dough mixture should yield 14 - 16 dumplings).

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

Using a small melon baller scooper, scoop out into your hands (you may need to refrigerate about 5 - 10 min to solidify a bit in order to keep a ball form) and roll into a ball.

Using a melon baller or teaspoon, scoop out a small part of the center of the cupcake (save the bites for another purpose or to fend of swarming children).

Post freezing, you could use a melon baller to drop small scoops into champagne for a refreshing brunch cocktail.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

With a spoon or small ice cream scoop form little balls or bites over the paper.