Sentences with phrase «teaspoon of batter»

If you prefer smaller doughnut holes, drop about 1 teaspoon of batter into the oil.

Drop 1 tablespoon of the batter into each mini muffin cup, place 1 piece of hot dog in the center, and drop 1 teaspoon of batter over the hot dog.

Pour 1 - 2 teaspoon of the batter in each muffin cup.

2) Sift the flour and add it to the butter and sugar mix, then add the oats and chopped nuts 3) Stir well until it achieves a homogenous texture 4) Using a teaspoon, scoop up 1 teaspoon of batter, and then form a small ball by rolling it between your palms 5) Place the balls of batter on a greased baking tray, leaving about 3 cm of space between each ball until the tray is full 6) Bake in oven at around 170 deg celcius (medium heat for gas oven) for around 15 to 20 minutes, or until the edges of the cookies start turning golden brown 7) Once finished baking, use a spatula to move the cookies to a plate to cool

On a silpat, or a greased pan, make disks with a teaspoon of batter.

To form each cookie, roll a rounded teaspoon of batter into a ball (a teaspoon measure, not the spoon you eat your cereal with).

Preheat oven to 375 degrees F. Spoon heaping teaspoons of batter onto baking sheets lined with a silicone liner or parchment paper.

Drop rounded teaspoons of batter onto parchment lined baking sheets.

Using a small spoon, place heaping teaspoons of batter 2 inches apart on greased cookie sheets.

Fill the donut pan: Spoon in a few teaspoons of batter into each donut well.

Drop single teaspoons of the batter onto a lightly greased baking sheet about 1/2 inch apart.

Not exact matches

Drop a heaping teaspoon of apple sauce in the middle of each muffin and then cover with the remaining batter.

Heat half a teaspoon of coconut oil in a pan, then spoon in large spoonfuls of pancake batter.

Top each portion of batter with a 1/2 teaspoon of raspberry jam.

I added 1/2 a teaspoon of lemon juice in the batter and followed the rest of the recipe.

Randomly drop a few teaspoons of the del le luche over the cake batter using about 1/8 cup for each half and using a toothpick to roughly stir in your delicious pockets of del le luche.

Divide batter between prepared muffin cups and sprinkle about 1/2 teaspoon chocolate chips in the very center of each muffin (chips will spread out as the muffins bake and rise).

Just sub in an all - purpose gluten - free flour, and 1/2 teaspoon xanthan gum per cup of flour (unless your flour already contains xanthan gum, like Better Batter does): http://www.epicurious.com/recipes/food/views/Fish-and-Chips-109011.

Add 2 teaspoons instant coffee crystals and 6 drops of chocolate bitters to the batter before baking

You may need to add a teaspoon or two of almond milk if batter is way too thick.

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.

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.

Drop heaping teaspoons of this mixture into the batter in the pan.

Scoop about 1 teaspoon of the chocolate cheesecake batter on the top and swirl with a toothpick to create the marbled look.

For the batter: 1/2 cup flour 1/2 cup cornstarch 1 egg 1/4 teaspoon korean chili powder 1 pinch of salt If making tempura: 3/4 cup cold topo chico or any mineral water of your affection.

The only change I made was that I added a few teaspoons of cinnamon into the batter as well as the sprinkle of cinnamon and sugar on top.

Take one teaspoon of the cooled blueberry jam and add to the top of each mound of batter.

Taking a small spoon, place a generous teaspoon of kiwi - lime marmalade (or whatever jam you are using) in the center of each muffin cup on top of the batter.

Ginger peach muffins from Good to the Grain Topping: 2 tablespoons + 1 teaspoon grated fresh ginger 2 - 3 small peaches, ripe but firm 1 tablespoon unsalted butter 1 tablespoon honey Batter: 1 cup (100g) oat flour 3/4 cup (105g) all purpose flour 1/2 cup (70g) whole wheat flour 1/3 cup (67g) granulated sugar 1/4 cup (44g) dark brown sugar, packed 1 teaspoon baking powder 1 teaspoon baking soda generous pinch of salt 6 tablespoons (3/4 stick / 84g) unsalted butter, melted and cooled 3/4 cup (180 ml) whole milk, room temperature 1/2 cup (130g) plain yogurt 1 egg Preheat the oven to 180 °C / 350 °F; generously butter a muffin pan with a 1/3 capacity.

Home Chef Tip 2: Add a teaspoon of vanilla extract into your brownie batter for flavor if you desire.

Add the 2 teaspoons of matcha green tea powder to the 1/3 batter and whisk until incorporated.

Scoop the 2 teaspoons of baking soda onto the batter, then pour the teaspoon of vinegar over the baking soda.

Dollop a heaping quarter teaspoon of nut butter, jam, or both on top of the banana, then top with another banana slice, and then enough batter to just cover the filling.

Next, toss your clean, dry blueberries with 1 teaspoon of flour, then stir them gently into your batter.

1 1/4 sticks of butter (10 tablespoons)(I use salted) 1 teaspoon freshly - ground cardamom seeds 3 eggs 3/4 cup sugar 1 cup flour Up to 1/2 cup cold water, or as needed to thin batter to the right consistency

1 cup whole wheat pastry flour 1 cup barley flour 2 tablespoons baking powder 1/2 teaspoon ground cinnamon 1/8 teaspoon salt 1 tablespoon agave nectar 1 unsweetened applesauce cup (about 1/3 cup) 1 cup vanilla soymilk (add more as needed to thin batter) Handful of fresh or frozen blueberries

Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon toward center of batter.

Batter 1 vanilla bean, scraped 2 cups non — dairy milk 1/3 cup cashew butter 1/4 cup maple syrup 2 tablespoons egg replacer or corn starch 1/2 tablespoon cinnamon 1/2 teaspoon freshly grated nutmeg A pinch of sea salt

We just quickly cut off the dough with a teaspoon into the boiling water: Hold the bowl with batter tilted over the pot and with the side of a teaspoon you quickly slide little pieces into the water.

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

Scoop cookie batter by teaspoon and place on prepared baking sheet, leaving about 2 fingers of space between each cookie

I like to use a very small amount (< 1/4 teaspoon) of Earth Balance Buttery Spread before pouring the batter on the griddle.

Add additional half teaspoon of matcha till batter is desired color.

2 Cups Bread Flour 1 1/2 Cups Whole Wheat Flour 1 Cup Sourdough Starter (I keep mine the consistency of think pancake batter) 2 Teaspoons Salt 3 Tablespoons Coconut Sugar 3/4 — 1 Cup Filtered Water 2 Tablespoons Cinnamon 1 1/4 Cup Raisins 1/2 Cup Maple Syrup 1 Tablespoon Butter

Start with 1/3 cup and if batter is too liquid, add a bit a teaspoons more of coconut flour at a time.

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)

For this version, the coriander seeds provide little pops of flavor throughout the cake and I don't mind their texture, but if you're not keen on the whole seeds in your cake, add a teaspoon of ground coriander to the batter instead.

to the batter, and even a few teaspoons of instant espresso powder.