Sentences with phrase «sized ice cream scoop»

Roll generous 1/4 cup measures of dough into balls (you can use a medium sized ice cream scoop for this.)

Bake for 35 minutes (longer if you use a regular sized ice cream scoop).

I used a medium sized ice cream scoop to form the balls and then pressed them firmly together in between my palms.

-- 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...)

Using a regular - sized ice cream scoop, scoop up enough batter to fill half and place batter on a parchment - lined baking sheet.

I use different ones for different purposes but honestly, it's my regular sized ice cream scoop I reach for most often.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

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.

Using a standard - size ice cream scoop, fill each baking cup so that it is two - thirds full, and bake for 22 to 24 minutes or until a toothpick inserted comes out clean.

Use a medium size ice cream scoop (about 2 - 3 tablespoons), fill batter to the very top of each muffin cup.

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 out your desired flavor of ice cream (I like this brand for storebought) using a large ice cream scoop, so that you are forming a solid sphere that's about 1 serving Scoop out your desired flavor of ice cream (I like this brand for storebought) using a large ice cream scoop, so that you are forming a solid sphere that's about 1 serving scoop, so that you are forming a solid sphere that's about 1 serving size.

I used a medium - sized ice cream type scoop to scoop out the balls and they were just perfect.

Scoop dough with an ice cream scooper (1.5 tbsp size) or use a piping bag and squeeze out a ping pong ball size onto a parchment lined baking sheet.

The ice cream scoop is just the right size for a scoop, and the bottle opener.

Depending on the size of the pan you use, this recipe will yield about six normal sized brownies or two large brownies that just call for a scoop of vanilla ice cream on top.

Stick to portion sizes and always scoop your ice cream into a small bowl, instead of eating it directly from the container to prevent overeating.

(the frugal side of me also approves) I use my ice cream scoops to help with the process: they all come out the same size and already have a circular shape for easy rolling.

Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan).

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number).

I find an ice cream scoop to be the perfect size to cradle an egg and lower into the pan so I never drop them.

size cookie dough balls using an ice cream scoop.

Scoop and mold the peppermint ice cream into 5 balls, each about the size of a tennis ball.

Use a large ice cream scoop or your hands to form balls of dough the size of a baseball.

Scoop the dough (ice cream size) into the prepared muffin tins.

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.

Roll dough into walnut - sized balls or use a 1 1/4 - inch ice cream scoop.

I use an ice cream scoop to make them all the same size.

(If you have an ice - cream scoop about this size, that's prefect.)

I use a small ice cream scoop which is just the right size.

Take an ice cream scoop and scoop about 15 equal sized macaroons on a baking tray covered with baking paper

Then take an ice cream scoop and scoop about 15 equal sized macaroons on a baking tray covered with baking paper.

[Use a cookie or ice cream scoop to make cookies the same size, better for even baking.]

An ice cream scoop portions out the cookie dough in a uniform shape and size, ensuring the cookies will bake evenly.

Dishers (aka ice cream scoops) are essential for making baked goods of uniform size.

It would be an excellent scoop for slightly smaller sizes of ice cream and sherbet.

Use a mini ice cream scoop if you have it to spoon tablespoon size dollops onto your cookie sheet.

Using a marge cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

I used an ice cream scoop to get a steady sized cookie.

You can do this by hand, but for consistency with size / shape, use a melon baller or mini ice cream scoop.

Using a large cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

If you have a standard ice cream scoop, I find that to be the perfect size to scoop batter for cupcakes.

To take them over the top, make an ice cream sandwich with two giant - size cookies and a scoop of your favorite flavor of ice cream — dairy - free, of course!

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one anoScoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one anoscoop, placing them about 1 1/2 - inches apart from one another.

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.

Using a cookie scoop or small ice cream scoop, divide the mixture into even sized meatball portions about 1 1/2 inches in diameter.

Use cookie or ice cream scoop for uniform sizes.

Using ice cream scoop, make 12 medium size meatballs and place on greased baking sheet.

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.

ice cream scoop to portion if you like, roll beef mixture into golf ball — size portions and place on baking sheet, spacing 1» apart (you should have about 24).