Sentences with phrase «tablespoon scoop»

Someone asked about nutritional info — I used tablespoon scoop and calculated each of my cookies to be around 120 calories, 6.7 grams fat, 12.5 grams carbs, 3.6 grams protein.

Couple of caveats: I got 30, not 36, and I was using the one - tablespoon scoop just like the recipe says.

I found that 1 tablespoon scoop leaves enough for one egg, while 2 tablespoons leaves enough for 3.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

Place two tablespoon scoops of dough onto a parchment lined baking sheet and form into triangles.

Note on the yield: I doubled the recipe and downsized the cookies from Tablespoon scoops to teaspoon scoops - and turned out 152 cookies, over 12 dozen!

The induction sealing ensures purity and the included tablespoon scoop provides easy measurement for daily use.

Drop by one tablespoon scoop onto a parchment paper lined freezer safe cookie sheet.

Using a 1 1/2 Tablespoon scoop, scoop and drop the mixture into the oil.

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.

Portion the dough in 2 tablespoon scoops and roll them into balls.

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet.

Slowly add the flour mixture to the butter mixture.Using a tablespoon scoop, drop cookies about an inch from one another onto prepared baking sheet.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

Drop the dough onto baking sheets in 1.5 to 2 tablespoon scoops, leaving 2 inches of room between them.

Scoop heaping Tablespoons (I just use a Tablespoon scoop and make sure the dough is rounded over the edge, the size of ping pong ball.)

Using a tablespoon i scooped the dough and rolled each dough ball for about two seconds which was plenty of time to get a nice shape.

Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart.

Using a 1 1/2 tablespoon scoop, drop the dough onto the prepared sheet, 2 - 3 ″ apart.

Using a tablespoon scoop, measure out two rounded scoops of batter per cup / liner.

I used a 1.5 Tablespoon scoop to portion out the batter, but that will depend on the size of your pizzelle maker.

We used a 2 Tablespoon scoop to portion control our breakfast balls.

I then realized my 1 tablespoon scoop would do a much better and less messy job, and I haven't looked back.

Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass.

When oil is heated, carefully pour dosa into pan using a 3 tablespoon scoop.

Fill the muffin cups to 3/4 full; a tablespoon scoop makes this easy, as it's almost exactly 2 tablespoons to fill the cups.

Using a 1 1/2 tablespoon scoop, drop the bites onto a baking sheet lined with parchment paper and roll with your hands to form round balls.

Use a tablespoon scoop or spoon to dollop batter into each cup.

Tightly pack a tablespoon scoop with dough and arrange on baking sheets with 2 inches between all cookies.

Drop the dough with a rounded tablespoon onto greased or lined cookie sheets (I used a 1 1/2 tablespoon scoop).

Using a 1 - tablespoon scoop, scoop dough, and roll into balls.

Using a 1 - tablespoon scoop, drop dough 1 to 1 1/2 inches apart onto prepared pans.

I used a 1 1/2 tablespoon scoop.

Using a 4 Tablespoon scoop, scoop batter into the prepared cupcake cups (they should be 2/3 full).