Roll
each teaspoon of dough into a ball between the palm of your hands and flatten it as much as you can.
Roll
a teaspoon of the dough into a ball.
I then tear those pieces of dough in two before rolling each 1/2
teaspoon of dough into a ball shape.
Using a teaspoon scoop, measure 2
teaspoons of dough into your hand.
Roll about 2
teaspoons of dough into a ball, then roll in the powdered sugar.
Roll heaping
teaspoons of dough into balls and place onto prepared baking sheets, leaving about three inches between each ball.
Not exact matches
Roll each
teaspoon of cookie
dough into a thin log (use floured hands), slightly thinner than the thickness
of the unrolled cinnamon roll.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2
teaspoon of sea salt and the minced spinach mixture, add 2 tablespoons
of extra virgin Spanish olive, 3 tablespoons
of luke warm water and mix everything together until you form a
dough, knead it inside
of the bowl for about 30 seconds and then form it
into a ball
Shape
into balls using 2
teaspoons of dough for each ball.
Using 2 small spoons, grab 1 -
teaspoon sized pieces
of dough, and use the spoons to start to form the
dough into an oval.
Herbed variation: After you punch the
dough down, knead 3
teaspoons (1 tablespoon)
of fresh chopped herbs
into the
dough.
Pinch off about a
teaspoon of the
dough and roll
into a small sphere, then place on a lined baking sheet - repeat until all the
dough is on the sheet and bake for 30 minutes.
For the Galette: 3 Granny Smith apples, peeled and cored (flesh cut
into 1 - inch squares) 1 lemon, juiced 1 tablespoon brown sugar 1 tablespoon granulated sugar 1
teaspoon ground cinnamon 2 dashes salt 1 tablespoon cold butter, cut
into small cubes 1 pie crust
dough round 1 egg, beaten (for the egg wash) 3
teaspoons cold water (for the egg wash) 1 tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
Roll the
dough into teaspoon sized balls, place on a flat surface, and using your pinky, make a small indentation on the top
of each
dough ball.
Lift out the
dough and pour the remaining
teaspoon of olive oil
into the bottom
of the bowl and spread to coat the interior with your fingers.
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.
At least 1/2
teaspoon of cinnamon is going
into that
dough.
When you have the
dough ready, roll
teaspoon - size balls
of cookie
dough between the palms
of your hands, then flatten each ball
into a flat circle.
Dissolve 1/4
teaspoon instant yeast
into a tablespoon
of water and stir
into dough.
To make the
dough add 1 cup
of all - purpose flour
into a bowl, also add 1
teaspoon of baking powder, 1/4
teaspoon of white sugar, 1/2
teaspoon of sea salt, 1/2
teaspoon of garlic powder and 1/2
teaspoon of dried oregano, mix all the dried ingredients until well mixed, then add 1 tablespoon
of extra virgin Spanish olive oil and a generous 1/3 cup
of water, mix everything together until you form a
dough, then knead the
dough inside
of the bowl for 2 - 3 minutes and shape
into a ball
The other option is to add in the water a little at a time (1
teaspoon at a time until you reach the right consistency — you may not even need to add in the entire 1/2 cup
of water if
dough is already soft enough to roll
into sticks).
I also added a 1/4
teaspoon of lemon extract
into the
dough.
Pinch off small pieces
of dough (about the size
of a
teaspoon) and use your hands to roll them
into small balls (you should have 10 balls
of approximately the same size when you are done rolling them).
If the
dough is too dry (which it probably will be) add in 1
teaspoon of water at a time until all
of the flour has been incorporated
into the
dough.
1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2
teaspoon dried Italian Seasoning Divide
dough into 2 equal pieces.
Ricotta Stuffed Spinach and Broccoli Pizza 1/2 -3 / 4 Cup ricotta cheese 1/4 Cup grated Parmesan cheese, like Kraft 1 Tablespoon extra virgin olive oil 2 Cups fresh spinach leaves, chopped 2 Cups fresh broccoli florets, cooked until fork tender and very well drained Pinch
of salt 1/2 Cup Roasted red bell peppers, from can or fresh 1 1/2 Cup shredded mozzarella cheese 2 Tablespoons extra virgin olive oil 1/2
teaspoon dried Italian Seasoning Divide
dough into 2 equal pieces.
I just made these with 2
teaspoons each
of whole flax seeds and sesame seeds folded
into the
dough and a bit
of extra salt sprinkled on top before baking.
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1
teaspoon of baking powder, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and start mixing everything together, once all the ingredients are mixed together, get in there with your hand, continue to mix until you form a
dough, then knead inside
of the bowl for a couple
of minutes and form the
dough into a ball
Variation: Press a small spoon
into the center
of each
dough round and insert a 1/4
teaspoon of Hot Pepper Jelly before or after baking.
Add 1 cup
of all - purpose flour to a bowl, 1
teaspoon of sea salt, 1/2
teaspoon of white sugar, 1
teaspoon baking powder, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water, mix everything together until you form a
dough, and shape
into a ball
Scoop out about 2
teaspoons amount
of dough for each cookie, roll
into a ball, press flat, creating a slight indent in the middle.
Spoon about 1
teaspoon of jam
into the center
of each round
of dough.
Scoop out balls
of the
dough by the half
teaspoon and drop them
into the boiling water, immediately sweeping them from the bottom so they don't stick.
Spoon about 1
teaspoon jam
into the center
of each round
of dough.
Roll a
teaspoon size piece
of dough into a ball, then break
into two equal pieces.
Pour the warm milk
into the bowl
of a stand electric mixer fitted with the
dough hook attachment and add 1 cup
of the flour, 3 tablespoons sugar, 1/2
teaspoon salt, yeast, egg, and maple extract.
Take a heaped
teaspoon of dough at a time and form it
into little balls and chill them in the refrigerator.
Use a
teaspoon to scoop out small bits
of dough at a time and roll it between your palms
into 1 1/2 inch sized balls.
Spoon about 1
teaspoon of jam
into the center
of each round
of dough.
Using either your thumb, the back
of a round
teaspoon, the handle
of a wooden drink muddler, or other similar - sized item, press an indentation
into each cookie
dough ball, almost all the way to the bottom.
Break off heaping
teaspoons of the
dough and form each
of them
into crescents.