Shape into balls using 2
teaspoons of dough for each ball.
Not exact matches
When ready
for baking, we roll a
teaspoon of dough between palms
of hands and place balls two inches apart on greased baking sheet.
1 recipe
for 9 - inch pie crust
dough (such as this Pâte Brisée pie
dough recipe) 1/2 cup granulated sugar 3 tablespoons cornstarch 1/2
teaspoon cinnamon 1
teaspoon lemon zest 1 tablespoon fresh lemon juice 2 cups (1 pint) fresh blueberries Pinch
of salt 1 egg yolk Sanding or crystal sugar,
for garnish
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
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 ba
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 ba
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 ba
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
Add 1
teaspoon per cup
of flour blend to make yeast bread, pizza
dough or other baked items that call
for yeast.
Use two
teaspoons to spoon out mounds
of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake
for 12 to 14 minutes.
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.
I used this recipe (which I've made before), minus the shallots, using 1
teaspoon of ground caraway and 1/8 t
of ground fennel
for half a recipe, and adding a bit more water (I use KAF, which has a high protein, and I find it easier to work with a wetter
dough anyway).
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) Streu
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) Streu
for the egg wash) 3
teaspoons cold water (
for the egg wash) 1 tablespoon sanding sugar (or other type of sugar with large crystals) Streu
for the egg wash) 1 tablespoon sanding sugar (or other type
of sugar with large crystals) Streusel
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1 teaspoon vanilla zest of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
For the cookies: 1 cup butter, softened 3/4 cup sugar 1/4 cup light brown sugar 1 1/4 cups hazelnuts, toasted 2 egg yolks, or 1 whole egg 1
teaspoon vanilla zest
of 1 orange, finely grated 2 1/2 cups all purpose flour, plus extra
for rolling the dough 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt Confectioner's sugar for dust
for rolling the
dough 1
teaspoon baking powder 1
teaspoon cinnamon 1/2
teaspoon salt Confectioner's sugar
for dust
for dusting
The first time, after repeated fruitless attempts to roll out the
dough, I ended up out
of necessity just scooping it by the
teaspoon - ful and rolling it in my hands
for a basic drop - shaped cookie.
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz of blackberries - 1 - 2 tablespoons honey - 1 teaspoon bourbon - 1/2 teaspoon ground cinnamon - 1 teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1 teaspoon water, for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
For the filling: Recipe adapted from Butterlust -3 medium peaches, sliced - 6 oz
of blackberries - 1 - 2 tablespoons honey - 1
teaspoon bourbon - 1/2
teaspoon ground cinnamon - 1
teaspoon vanilla - 1/4 cup almond meal - 1 egg beaten with 1
teaspoon water,
for egg wash - 1 teaspoon honey mixed with 1 teaspoon bourbon, for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for egg wash - 1
teaspoon honey mixed with 1
teaspoon bourbon,
for brushing after baking What to do 1) prepare the pie dough at least 2 hours ahead that way it has plenty of time to chi
for brushing after baking What to do 1) prepare the pie
dough at least 2 hours ahead that way it has plenty
of time to chill.
1 recipe Cream Cheese Pie
Dough 3 cups fresh blueberries 1 cup fresh raspberries 1/2 cup granulated sugar, plus extra
for sprinkling 4 tablespoons cornstarch 1/4
teaspoon ground cinnamon pinch
of Kosher or sea salt juice
of 1/2 lime
Pop small dollops
of the
dough onto your baking trays, I prefer to brush a smear
of butter over mine
for biscuits or cookies, a tablespoon or
teaspoon size whichever you prefer and flatten down a little.
For yeast breads and pizza
dough, you'll want to change the ratio given above to equal parts starch and whole grain plus 1
teaspoon gum per cup
of flour blend.
For the pizza
dough: Add the warm water in a small bowl and sprinkle over 1
teaspoon of the sugar and the yeast; set aside so the yeast can proof.
For small cookies like I made, drop the dough on the prepared baking sheet a teaspoon at a time, sprinkling with a bit of Fleur de Sel and baking for about 9 minutes or until crackled and s
For small cookies like I made, drop the
dough on the prepared baking sheet a
teaspoon at a time, sprinkling with a bit
of Fleur de Sel and baking
for about 9 minutes or until crackled and s
for about 9 minutes or until crackled and set.
1/3 cup golden raisins Zest and juice
of 1 orange 2 pounds ripe Fuyu persimmons 1 cup breadcrumbs 1/2 cup sugar 1
teaspoon ground cinnamon 1/4
teaspoon ground ginger 1/4
teaspoon ground allspice 4 ounces (1 stick) unsalted butter, melted 5 sheets phyllo
dough, thawed Confectioner's sugar
for dusting
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
For the pizza dough: 1) 1 1/2 cup tapioca flour (or more if dough is too sticky + more for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
For the pizza
dough: 1) 1 1/2 cup tapioca flour (or more if
dough is too sticky + more
for rolling dough) 2) 1/3 cup + 2 - 3 tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whis
for rolling
dough) 2) 1/3 cup + 2 - 3 tablespoons
of coconut flour, separated 3) 1
teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whisked
1 disk
of pie
dough (plus 1 disk, if decorating) All - purpose flour,
for dusting 1 15 - ounce can pure pumpkin 1 1/4 cups heavy cream 2/3 cup granulated sugar 3 large eggs 1
teaspoon ground cinnamon 1/2
teaspoon freshly grated nutmeg
For the crust: 1) 1 cup of almond meal 2) 1/2 cup of tapioca flour / arrowroot flour 3) 2 tablespoons of coconut flour 4) 3 tablespoons of coconut oil, liquified 5) 2 tablespoons of milk 6) 1 egg, whisked 7) 1 teaspoon of brown sugar + more for sprinkling over prepared do
For the crust: 1) 1 cup
of almond meal 2) 1/2 cup
of tapioca flour / arrowroot flour 3) 2 tablespoons
of coconut flour 4) 3 tablespoons
of coconut oil, liquified 5) 2 tablespoons
of milk 6) 1 egg, whisked 7) 1
teaspoon of brown sugar + more
for sprinkling over prepared do
for sprinkling over prepared
dough
Ingredients 1 ball pizza
dough Olive oil Kosher salt 10 ounces grated mozzarella cheese (I used a mix
of part - skim and whole milk) 3/4 pound asparagus, tough ends trimmed Freshly ground black pepper Parmesan cheese,
for grating and shaving 1 1/2 ripe California Avocados, peel and pit removed Juice
of 1/2 lemon plus 1
teaspoon, divided 2 cups (1 1/2 ounces) baby arugula Flaky sea salt,
for finishing Instructions Preheat an oven to 500 °F, and set an oven rack in the lowest possible position.
2 cups fresh masa (corn
dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice
of 2 limes 1
teaspoon salt 1
teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage
Repeat steps 1 and 2
for the dark green
dough, but with 1 full
teaspoon of matcha powder.
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
INGREDIENTS
for the labneh: 1 cup
of 2 % pain greek yogurt 1 tablespoon
of honey 1/2
teaspoon of maldon sea salt or kosher salt
for the crust: 1 cup
of all - purpose white flour (plus a couple
of tablespoons to roll out the
dough) 1/2 cup
of buckwheat flour 1/2
teaspoon of sea salt 1/2 cup (typically one stick)
of very cold sliced butter 1/2 cup
of water with ice
for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons
of coconut palm sugar (or regular white sugar) a pinch
of sea salt 1/2
teaspoon of cinnamon 1 tablespoon
of pistachios, roughly chopped 5 - 6 sage leaves, roughly chopped
Dough 2 tablespoons (26g) filtered water, between 105 - 108 ˚F 1/2 heaping
teaspoon (2g) active dry yeast 2
teaspoons (8g) cane sugar 1 tablespoon (11g) refined coconut oil, melted (but not hot) 3 tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1 tablespoon (132g) light spelt flour, plus more
for kneading 1/8
teaspoon fine sea salt Pinch
of ground cinnamon
Her recipe uses mature 100 % - hydration sourdough starter
for the sponge, but she also uses 3/4
teaspoon of baking soda
for the final
dough.
For the
dough add 1 1/2 cups
of bread flour (you can use all - purpose flour) to a bowl, 1/2
teaspoon of sea salt, 2 tablespoons
of extra virgin Spanish olive oil, 1/3 cup
of white wine, and mix everything together
For the flatbreads, add 1 cup
of spelt flour to a bowl, 1 1/2
teaspoons of baking powder, 1/2
teaspoon of sea salt, 1/4
teaspoon of white sugar, 1 tablespoon
of extra virgin Spanish olive oil, 1/3 cup
of luke warm water and mix everything together until you form a
dough
Scoop out about 2
teaspoons amount
of dough for each cookie, roll into a ball, press flat, creating a slight indent in the middle.
When baking with bread flour, add about 2
teaspoons extra liquid
for each cup
of flour in order to produce the proper consistency
of dough.
Ingredients: creamy sweet pea pesto filling: 1 garlic clove, chopped 1 2/3 cups fresh English peas, boiled and drained (if using frozen, thaw), divided 2 1/2 tablespoons chopped walnuts 1/3 cup extra virgin olive oil 2 tablespoons grated Parmesan 2/3 cup mascarpone, softened 1 large egg yolk, room temperature zest
of 2 lemons salt and pepper to taste ravioli
dough: 2 cups all purpose flour, plus more
for dusting 1/2 cup semolina flour, plus more
for dusting 1/2
teaspoon salt 2 large eggs, room temperature 1/4 -1 / 3 cup water
For the
dough 1 ounce fresh yeast or 1 tablespoon active dry yeast 1/2 cup whole milk 1/3 cup sugar Zest
of 1 orange, finely grated 3/4
teaspoon ground cardamom 2
teaspoons vanilla extract 2 large eggs, chilled 1/4 cup fresh orange juice 3 1/4 cups all - purpose flour 1
teaspoon salt
Adding gluten to the recipe is another way to strengthen the
dough while using all - purpose flour — add 1
teaspoon of gluten
for each cup
of flour.
Sharon - I donà «Â» t know how much
of the ingredients youà «Â'd need
for this particular recipe, but as a guide, I did something similar with a chocolate chip cookie recipe here http://pipinthecity.wordpress.com/2007/10/15/we-belong-together/ (it says 2 cloves, which is what I used, but that should be about 1/2
teaspoon or so... and it doesnà «Â» t hurt to try the raw
dough to see if ità «Â's spicy enough, please donà «Â» t tell me youà «Â've never tasted raw
dough before!
I'm not sure whether you thought
of this and passed it over, but I just made this and since I already had my flour shaker out
for rolling out the
dough, I sprinkled about two
teaspoons of flour over the veggie mixture before I put it on the
dough — figured it works
for fruit pies.
While this is happening, mix the flour salt and olive oil in a stand mixer with a paddle attachment, and put about a
teaspoon of oil in a medium size bowl
for the
dough.
Prep time: Cook time: Total time: Cookie
Dough Cream Pie
For Pie Crust: 1 1/2 cups chocolate wafer cookie crumbs (about 7 oz
of cookies, processed in a food processor) 6 tablespoons butter, melted Cookie
Dough: 1 1/4 cups all purpose flour 1/2
teaspoon salt 1/4
teaspoon baking soda 1/2 cup (1 stick) butter, room temperature 3/8 cup granulated sugar 3/8 cup packed brown sugar 1/2
teaspoon vanilla 2 1/2 tablespoons milk or soy milk 1/2 cup mini semi-sweet chocolate chips
For Filling: 3/4 cups light brown sugar 1/3 cup all - purpose flour 1/4
teaspoon salt 2 cups whole milk 3 egg yolks 1 tablespoon unsalted butter 1
teaspoon vanilla extract Topping: 1 cup heavy cream 3 tablespoons sugar 1/2
teaspoon vanilla Preheat oven to 350 degrees F.
Add a
teaspoon of oil to coat the
dough and knead
for a few more minutes until smooth.
Substituting coconut oil
for 2 T
of the Sunbutter and 2
teaspoons Stevia powder
for the maple syrup reduces the oxalate
of White Chocolate Chip Cookie
Dough Dip to about 4.4 mg.
Ingredients
for a round cake
of 10» (26 cm) in diameter —
Dough: 1 1/2 cups
of carob powder 2 cups
of coconut flour 1/2 cup
of cocoa powder pinch
of salt 1/2 cup
of honey 1/2 — 2/3 cup
of water Cream: 2 ripe bananas 2 tablespoons
of extra-virgin coconut oil 3 tablespoons
of coconut flour 1/2
teaspoon of vanilla 2
teaspoons of cocoa powder Methods / steps —
Dough: 1...
2 cups fresh masa (corn
dough for making tortillas) or 12 small premade corn tortillas 2 medium semi-ripe plantains, peeled 1 tablespoon garlic - infused oil Grated peel and juice
of 2 limes 1
teaspoon salt 1
teaspoon ancho chile powder 11⁄2 cups salsa verde 3⁄4 cup toasted pepitas 2 cups shredded red cabbage
If you're making yeast
dough, you'll need to add about 1
teaspoon of guar or xanthan gum
for every 1 cup
of flour so that the yeast can rise.
I'll also make smaller cookies by using a
teaspoon instead
of a tablespoon to scoop the cookie
dough or use a mini muffin tin
for small muffins.