Sentences with phrase «tablespoons of it onto»

When the date and coconut milk mixture in the freezer has firmed up a little, use a cookie scooper to drop heaping tablespoons of it onto a baking sheet.

Not exact matches

Once the pan is really hot place a heaped tablespoons worth of mix onto it and allow it to cook for about two minutes, before flipping it over and letting the other side cook until it begins to brown.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

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

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Spoon level tablespoons of mixture onto prepared cookie sheet placing about 1 1/2 inches apart.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

When finished, slide one tablespoon of butter per bird under the skin and over the truffles, and press the skin down onto the meat.

Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.

Scoop a Tablespoon of the rice and bean mixture onto the tortilla as well as a large spoonful of the beef mixture.

Enjoy it on sliced apples, spoon it onto bite after bite of a banana, dollop a tablespoon or two into your favorite smoothie to add protein and creaminess, use it to coat baked kale chips, and much more.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

Use a 1 - tablespoon cookie scoop to scoop heaping amounts of batter onto the prepared baking sheet.

Scoop a tablespoon of the pesto onto each slice of bread, then top one side with the tomatoes, mozzarella, avocado, and basil.

Drop one level of tablespoon of mixture at the time (spaced them out) onto the baking paper on a baking tray and brush a bit of battered egg on top of each ball.

Scoop the batter (I use 2 tablespoons of batter for 1 pancake) and pour onto the skillet.

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.

Take one dough circle and spoon up to 1 tablespoon of the sweet potato, onion, bacon mixture (being careful not to overfill) onto 1/2 of the circle

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until very fragrant.

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Drop heaping tablespoons of dough onto the baking sheets.

To assemble the crepes, spoon a thin layer of strawberry chia jam (approximately 2 tablespoons) onto a crepe.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

Drop tablespoon balls of dough onto prepared cookie sheets.

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).

Drop 2 leveled tablespoons of dough per cookie onto the prepared pans, 5 cm (2in) apart.

Place 2 leveled tablespoons of dough per cookie onto the prepared sheets, 5 cm (2in) apart.

Whisk egg with 1 tablespoon of water and gently brush onto the pastry.

Spoon 1 1/2 tablespoons of the preserves onto the pastry squares and cover with the remaining pastry squares.

Once they're good and covered, time to scoop about a tablespoon of batter onto a baking sheet lines with parchment paper.

With the help of a pastry brush, brush the waffle iron with coconut oil and pour a few tablespoons of the batter onto iron.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Spread 2 tablespoons of the hummus onto each wrap.

For each cookie, drop about 2 1/2 tablespoons of the dough onto the prepared baking sheet.

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

Scoop a heaping tablespoon of the batter and drop onto the cookie sheet.

Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

For each pancake, spoon 2 - 3 tablespoons of the batter onto skillet.

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

Drop about 1 tablespoon of dough onto a lined cookie sheet, flatten slightly, and bake for about 7 minutes.

Spoon 2 tablespoons of batter onto the hot pan and cook until bubbles start for form on top and then flip over and cook until golden brown (2 minutes per side).

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Drop by rounded tablespoons onto parchment lined baking sheets, leaving about 2 inches of space between them.

Spread a tablespoon of green chutney onto each of the four of the bread slices and butter on the other four slices.