Sentences with phrase «tablespoon ice cream scoop»

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.

hi ella, i tried your raw raisin and ginger nut bars i added one tablespoon of cacao powder and use ice cream scoop and freeze them oh my god that was insanely delicious.i like to bite it straight from the freezer, but i love your raw brownie too.

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Using a small ice cream scoop or a tablespoon, place cookie dough onto ungreased cookie sheet.

Using a small ice - cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

Scoop the mixture into a piping bag without a tip (or use a mechanical ice cream scoop or a tablespScoop the mixture into a piping bag without a tip (or use a mechanical ice cream scoop or a tablespscoop or a tablespoon).

Using the back of an ice cream scoop or tablespoon, press down on the center of each cookie to form a cup.

Use a butter knife or a large spoon to scoop out about 2 tablespoons of ice cream.

If you don't have an ice cream scoop, measure out about 3 tablespoons of cheese.

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 vanilla.

Pour a couple of tablespoons of syrup into a cup, add a few scoops of ice cream, and pour the sparkling water over the top.

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.

Use a mini ice cream scoop or a tablespoon and distribute the batter onto parchment paper - lined baking sheets.

Fill muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 full.

Use a 4 - tablespoon measuring cup or ice cream scoop to scoop out mixture, pressing down gently to flatten.

Form about 3 tablespoons of the mixture into a ball, using an ice cream or cookie scoop if desired.

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

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 tablespoon or medium ice cream scoop, spoon out individual bites and roll with hands.

Using a spoon or small ice cream scoop, scoop about 1 heaping tablespoon portions into the skillet, pressing down gently with a wet finger or the back of a spoon.

Drop about one tablespoon (can use an ice cream scoop) of the batter onto your baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough.

For large cookies, take about 3 tablespoons (45 grams) of batter and form it into a round ball (can also use an ice cream scoop).

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).

I didn't use any vanilla extract, but I did use a tablespoon of honey and about 2 scoops of vanilla bean ice cream.

Hi Amy: My ice cream scoop handles about 3 1/2 tablespoons (so, pretty close), if you're going smaller, just bake until the bottoms are a golden along the edges.

Using a 1 1/2 - inch ice - cream scoop or a tablespoon, drop dough onto prepared sheets, about 3 inches apart.

• using a 1 tablespoon ice cream scooper, scoop a generous tablespoon of the potato mixture into the muffin cup.

Using a tablespoon or an ice cream scoop, scoop the pancake mixture then drop it into the flour.

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.

Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls.

Using a 1 - ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound.

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

Using a small ice cream scoop (a great tool for this part, mine holds just a little bit more than 1 Tablespoon), scoop out ganache, level off and turn out onto the plate that was covering the bowl.

9 - inch glass pie plate; 1 1/2 - inch - diameter ice cream scoop, holding about 1 tablespoon; 24 (6 - to 8 - inch) lollipop sticks (see Cooks» notes)

If you don't have a small ice cream scoop, use a Tablespoon measuring spoon for this.

Remove blade of food processor and scoop out rounded tablespoons (or use a small ice cream scoop) and roll into balls with your hands (wet your hands, it helps!).

When you take it out of the fridge it will be firm and you can take your ice - cream scoop or a round tablespoon and just add amount of cookies that you would like to bake.

Using an ice cream scoop or 2 tablespoons create mounds of cookie dough and place in an oven pan lined with baking paper.

With the help of a small ice cream scoop or a spoon, scoop out the dough, about 1 tablespoon at a time, and, using your hands, form little balls.

Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan.

1 cup baking soda 1/2 cup citric acid (buy online or most health food stores carry it) 2 tablespoons epsom salts 3 tablespoons coconut oil, melted 1 teaspoon beet juice (I use the juice from canned beets) 4 drops grapefruit essential oil 1 teaspoon water (or more if necessary) Large ice cream scoop or bath bomb moulds for full circular shaped bath bombs

Scoop the dough by the heaping tablespoon (an overfull # 70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2 - inches between piScoop the dough by the heaping tablespoon (an overfull # 70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2 - inches between piscoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2 - inches between pieces.

Using an ice cream scooper or cookie dough scoop, measure out 1 - 2 tablespoons onto parchment lined baking

With a mini ice cream scoop or tablespoon, place mounds of the cookie mix onto parchment lined cookie sheets.

Using small ice cream scoop measure heaping tablespoon sized balls or dough and place on parchment lined baking sheet.

Using your hand or small ice cream scoop, take a tablespoon sized amount and form it into a small ball.

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

Scoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scScoop a heaping tablespoon of dough and place on parchment paper (I like to use an ice cream scoopscoop).

Using a small ice cream scoop, scoop tablespoons of the dough into balls, roll in the organic coconut palm sugar and place on the prepared baking sheets.