Sentences with phrase «tablespoons batter in»

Pipe about 2 tablespoons batter in a circle around the center of each pattern on the heated pizzelle iron.

Place 1 tablespoon batter in each cup; top with 1 teaspoon preserves.

Not exact matches

Warm a tablespoon of coconut oil in a pan over a medium heat, once the pan is hot and the oil has melted, spoon in a large tablespoon of pancake batter, using a wooden spoon to spread out the mix.

Heat the oil in a frying pan and drop the batter in, about a tablespoon - full at a time.

Not to mention, and this is something more and more people will declare and food writers get het up about: there is simply no more cake in fruitcake... it is simply fruit with a tablespoon of spiced up batter holding it together.

Using a ladle, add about 3 tablespoons of the batter and cook in batches for about 3 - 5 minutes, then flipping until browned on the other side.

If the batter appears too thick, add another tablespoon of milk, and if it's not thick enough, add powdered sugar in 1/4 cup increments until you get your desired consistency.

Each little cup is about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) deep and holds about 2 tablespoons of batter.

I infused a few tablespoons of butter with spicy red pepper flakes, heated them in the pan I would eventually bake the cornbread in, added the batter, baked it off, and ended up with a nice crusty, slightly sweet cornbread with the perfect amount of kick to it.

But if I don't have either of those in my fridge I substitute with an additional 1/2 cup of cream and add a tablespoon of flour to bind the batter together better.

For the Crepe Batter 2 large eggs 1 1/4 cups whole milk 1 cup flour 1 tablespoon + 2 teaspoons Trio Carmel Extra Virgin Olive Oil Pinch sea salt 1 tablespoon minced fresh herbs, such as parsley and / or basil In a blender add the wet ingredients...

Sweeten yours with a bit of LAKANTO Classic — use 1 tablespoon of LAKANTO Classic for 1/4 teaspoon of ground stevia in the batter and 1 teaspoon of LAKANTO Classic for the streusel topping.

-- use 1 tablespoon of LAKANTO Classic for 1/4 teaspoon of ground stevia in the batter and 1 teaspoon of LAKANTO Classic for the streusel topping.

Drop batter in one tablespoon measures, then spread into a circle with your spoon.

And for those of you who are tempted to substitute 2 additional tablespoons of applesauce for the canola (so you have 1/4 cup of applesauce in the muffin batter but no canola), we can tell you that these muffins will still be lip - smackingly awesome.

And because they're topped with sugar anyway, I decided another 4 tablespoons in the batter would solve my sweetness issue.

I would try blending them with about 1 - 2 more tablespoons of oats, and pushing the blueberries in once you pour the batter on the pan!

Layer each with one heaping teaspoon of Nutella in the center and spoon another tablespoon of batter on top.

Another idea is to mix up the batter for my Very Vanilla Cupcakes; stir in blueberries and top with 2 tablespoons of sugar mixed with 1/2 teaspoon cinnamon and bake.

Then I threw in nearly a tablespoon of cinnamon into the batter, and upped the salt to 3/4 tsp.

Drop the batter in rounded tablespoons on parchment paper - lined baking sheets, about 2 inches apart.

Put a tablespoon or so of batter in each muffin cup (just enough to fill the bottom of the cup).

If you use a muffin pan, just butter it well and only put a heaped tablespoon of batter in each well in the muffin tin.

- Finally, add the grated apples into the batter along with about 6 tablespoons (1/4 cup plus 2 tablespoons) of the reserved apple juice squeezed from the grated apples, and fold those in with a spatula until well blended.

Drop the batter in rounded tablespoons onto a greased baking sheet.

In a small bowl, whisk 1 1/2 tablespoons egg - replacer with 6 tablespoons water until frothy; mix into batter and continue with recipe instructions.

In an effort to salvage the cookies, I added more oats (probably 2 cups) and a couple tablespoons of PB2 until the batter became a good consistency.

Drop a heaping tablespoon of batter into the preheated pan (batter should sizzle), then press a couple slices of banana in the center.

Remove pan from oven and spread half of purple color batter in the pan (about 5 tablespoons).

Maybe because I reduced the brown sugar for the batter slightly, by using about 3 tablespoons less than the amount stated in the recipe.

These muffins are virtually nonfat with only one egg in the batter and 1 tablespoon of butter in the streusel topping.

If batter is too thick (depending on the almond flour or cocoa powder you are using), stir in almond milk, one tablespoon at a time, until a cake batter consistency is reached.

When the butter stops foaming, ladle in about 2 Tablespoons of the batter, swirling the pan around so the batter coats the bottom of the skillet evenly.

I had melted the coconut oil, but I think I let it sit too long before I whisked, so I threw in about half a tablespoon more, worried that the hard bits would stick to the side of the bowl and not make it into the batter.

In a medium heated skillet, add olive oil and ladle about 2 tablespoons of batter.

As you mix up the bowl of batter, add in 1 teaspoon vanilla powder, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg OR 1 tablespoon pumpkin pie spice OR 1 tablespoon 5 Chinese spice blend

* If the batter is too thick, add an additional tablespoon of water ** Donut pans are different than muffin pans in that you can fill donut pans a little more.

Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup.

For each batch, melt a tablespoon of butter in the skillet before you add the batter.

Oil each muffin cup, place the pan in a preheated 400 °F oven for 3 minutes to get hot, add a heaping tablespoon of batter, and bake until browned on the underside and ready to be flipped, 2 to 4 minutes.

Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil.

If you've used Swerve in place of sugar, add 1 tablespoon of nondairy milk to the batter and mix to combine, so the batter is easier to scoop.

Flaxseed Meal (use 1 tablespoon with 3 tablespoons water for each egg): This soluble - fiber rich seed thickens and stabilizes emulsions in a cake batter.

Heat a large well - oiled skillet over medium high and make pancakes, 3 or 4 at a time, using 2 to 3 tablespoons of batter (they should be about 3 inches in diameter).

Ingredients: 3/4 cup vegan butter 1 cup sugar 1/2 cup brown sugar 3 tablespoons ground flax seed in 6 tablespoons water (lightly beaten) 1 cups agave nectar for the batter, OR 1 1/2 cups agave if you like cakes very sweet 2 teaspoons vanilla extract 4 cups All Purpose Gluten - Free Flour (We use Bob's Red Mill) * 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon cinnamon 1/2 teaspoon ground nutmeg 1 cup hot coffee (you may substitute plain hot water if you don't like coffee) 1 cup hot water 1/2 cup chopped walnuts or pecans (optional, if allergic to tree nuts, or use sunflower or pumpkin seeds) 1/4 cup dried unsulphured papaya, cut in 1/4 inch cubes 1/4 cup dried unsulphured pineapple, cut in 1/4 inch cubes or 1/2 cup raisins or other dried fruit (in place of papaya and pineapple) Additional agave nectar for brushing the cake (about 1/4 cup)

Once the pan is hot and the oil is shimmering, pour or ladle in about 3 tablespoons of batter.

Using your finger, lift under and around the batter sitting in the tablespoon to make it easier to drop the batter in the oil.

Another way to stop nuts from sinking in batters is to take 1 - 2 tablespoons (10 - 20 grams) of flour called for in the recipe and toss the nuts in it.

Pour 3 to 4 tablespoons batter into skillet, just enough that it coats the bottom in an even layer when you swirl it around.

To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4 teaspoon of smoked paprika, 1/2 teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed