Sentences with phrase «teaspoons of dough into»

Roll heaping teaspoons of dough into balls and place onto prepared baking sheets, leaving about three inches between each ball.

Roll about 2 teaspoons of dough into a ball, then roll in the powdered sugar.

Using a teaspoon scoop, measure 2 teaspoons of dough into your hand.

I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape.

Roll a teaspoon of the dough into a ball.

Roll each teaspoon of dough into a ball between the palm of your hands and flatten it as much as you can.

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.