In
the second ice cream scoop, students write a short summary about the book that they liked the best that they read during the summer holiday.
Not exact matches
-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60
seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized
ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)
Your butler appears on the polished cherrywood deck, offering indulgent
scoops of the most lavish
ice cream - your first taste is rich and sumptuous... but on your
second, you find hard plastic.
The
second time I made them smaller, using a measuring spoon and not an
ice -
cream scoop to make sure I still have some leftover for the photo - shoot.
For the sandwiches, plop a generous
scoop of
ice cream onto one cookie and top with a
second cookie.
place a
scoop of
ice cream onto one cookie on its flat side; press a
second, similar - sized cookie on top and squeeze gently in the center to press them together.
When it is hot,
scoop the chicken mixture into the skillet (an
ice cream scoop works well for even fritters), making sure not to crowd the pan — you might even want to use two large skillets, or cook them in two batches, using the remaining oil for the
second batch.
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