Sentences with phrase «tablespoons of the dough on»

I dropped a heaping Tablespoon of dough on the parchment paper and they were the perfect size.

Then, gently press another tablespoon of dough on top each to cover the marshmallows and form 2 - inch high mounds.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

To form tamales: using large spoon, spread about 3 tablespoons of dough on husk and then add 2 tablespoon of chicken mixture.

Then drop tablespoons of the dough on a cookie sheet and bake for 8 minutes.

Place a heaping tablespoon of dough on a parchment paper - lined baking sheet and bake for 10 minutes.

Not exact matches

At this point the dough probably won't stick together on it's own, so add in 2 - 3 tablespoons of water and process a little more to make the dough stickier.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

For the pizza dough: 2 1/4 teaspoons rapid rise yeast 1 cup warm water Pinch of sugar 1 3/4 cups semolina flour 1 3/4 cups all - purpose flour 1 teaspoon salt 1 tablespoon olive oil Corn meal - for spreading on pizza peel For the balsamic reduction: 1 cup balsamic vinegar Pizza toppings: 2 tablespoons olive oil 8 ounces fresh mozzarella - sliced 4 peaches - thinly sliced 1/2 cup freshly chopped basil

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

2 1/2 -3 pounds whole fresh yellow peaches (about 8 medium peaches) 1 recipe Whole Wheat Pie Dough, or other good crust 2/3 cup dark brown sugar, packed 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg pinch of Kosher or sea salt 3 - 4 tablespoons cornstarch, depending on juiciness of peaches

Oh yeah — forgot to recommend to Jo to try mixing a couple tablespoons of flour in with the apples before laying them out on the dough if the apples seem extra juicy.

When hearts are ready, poke some light holes in the bottom heart (be sure you don't poke all the way through the dough), spread 1 tablespoon of mascarpone on six hearts.

Roll about 2 tablespoons of dough into a small ball and place on the cookie sheet.

Sift together the 2 tablespoons of cocoa and 2 tablespoons of powdered sugar and use some to generously dust the surface you're rolling out on, then dust the top of the dough and rolling pin and roll the dough out to be about 1/4 ″ thick.

Place tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Roll 1 tablespoon of dough into small balls and place on a parchment - lined baking sheet.

Using a scoop or spoon, scoop 1 1/2 -2 tablespoons of the cookie dough on the sheet spacing them about 2 1/2 inches apart, as they will spread.

Form tablespoons of dough into balls (18 - 20 grams each) and slightly flatten to about 1 1/2 inches, arranging 1 inch apart on sheet pan.

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

Scoop a heaping tablespoon of chilled dough, roll into a ball, and place on a parchment - lined baking sheet.

Next, the prepared pie dough was unrolled, circles were cut out and about a tablespoon of filling placed on each round.

Place another 3 tablespoons of the Creamy Chocolate Topping on top of the top layer of cookie dough and spread it across the cookie dough layer.

Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly.

Scoop cookie dough by tablespoon and place on prepared baking sheet, leaving 3 fingers» of space between each cookie.

Measure out 2 tbsp of dough and form into a circle on the baking sheet, then gently using your fingers or the back of a tablespoon, create the thumbprint in the center - I had to reform the outsides of the cookie after making the thumbprint, as the edges may crack slightly when you're pressing the center - just squeeze them back together!

5 First rise: In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it.

Step 3: With a cookie scoop or large tablespoon get a scoop of dough and roll into ball and place on cookie sheet.

Scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart.

Form the dough into tablespoon - sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.

Scoop the cookie dough into 2 - tablespoon - sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.

Drop 2 - tablespoon balls of dough on 2 rimmed baking sheets, leaving 2 in between each cookie.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

Use about 3 tablespoons of dough and evenly press the batter on the bottom and up the sides of the tart pan.

I adapted the recipe just slightly by adding 1 cup peeled, chopped local apple, 1/2 cup of organic raisins, an additional 2 tablespoons of honey, and a bit of extra flour to the dough (I also omitted the sesame seeds on top as I didn't think they meshed with the sweeter bread).

Once your cookie dough is thick enough, roll tablespoons of dough into balls and place them on the prepared cookie sheet.

Prick one half of the dough with a fork, and place two tablespoons of filling on the other half.

Using your hands, shape about a tablespoon of dough into a ball and flatten between your palms before placing on the baking sheet.

Roll a tablespoon worth of dough between your palms and place the ball on a parchment lined baking sheet.

Place a heaping tablespoon of filling on one piece of dough.

Form balls of 1.5 tablespoon of the dough each and place them apart on a lined baking sheet.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Place a couple tablespoons of the cheese mixture at the bottom of the circle of dough on the cooked side of the dough.

On a floured surface, tear off sections of the dough about the size of two tablespoons.

Shape a heaping tablespoon of dough into a ball, and flatten it into a circular shape on the baking sheet.

On a lightly floured workspace, place dough rounds and place a heaping tablespoon of apricot mixture into the center of each each dough round.

Cinnamon Soft Pretzel / Breadsticks you can also add chopped of fresh apple in these so good about 1 cup chopped apple so good Dough Wet Ingredients: 2 cups club soda 1 tablespoon Apple Cider Vinegar -LSB-...] The post Patrick's Cinnamon Soft Pretzel / Breadsticks appeared first on Better Batter Gluten Free Flour.