Drop heaping
teaspoons of this mixture into the batter in the pan.
Place a packed
teaspoon of mixture into heated pan and spread with back of spoon making a small disc.
Making this recipe as we speak, and I think my «jumbo shells» are smaller because I was only able to get about 2 heaping
teaspoons of mixture into each shell, so I ended up filling up about 37 shells haha!
Form heaping
teaspoons of the mixture into balls and roll the balls in the cocoa powder.
Roll about 1
teaspoon of the mixture into a ball and roll in one of the optional ingredients.
Roll
teaspoons of the mixture into balls and place onto a baking tray leaving enough space for the biscuits to spread.
Drop about 1
teaspoon of the mixture into the center of each cup.
Spoon 2
teaspoons of mixture into each leaf.
Shape
teaspoons of the mixture into small patties and place on a parchment paper - lined baking sheet.
If you don't have a thermometer, drop
a teaspoon of mixture into a bowl of cold water.
Not exact matches
Third — Scrape the almond
mixture into a shallow bowl and add the panko and a few
teaspoons of Nielsen - Massey Madagascar Bourbon Pure Vanilla Sugar and mix it up until it's fully combined.
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
Spoon a couple
of teaspoons of yoghurt
into each mould and then top with remaining peach
mixture.
Scoop one to one - and - a-half
teaspoons of truffle
mixture and roll
into a ball.
Peel 4 medium potatoes (or whatever is needed to make about 4 cups), slice thinly, season and parboil for 5 minutes / Drain and set aside / Thinly slice 1 or 2 medium onions and sauté slowly in butter and olive oil / When onions are translucent and tender add 1/2 cup shredded smoked salmon and 2 tablespoons
of fresh dill (1 tablespoon dried) / Stir onions, smoked salmon and dill together and cook a few more minutes / Remove from heat and place onion mix in a separate bowl / Steam 1/2 pound salmon fillet — place fresh salmon in an inch or so
of seasoned, simmering water, cover and cook gently until salmon flakes apart easily, 5 - 7 minutes / Remove salmon, flake it apart
into bowl containing the onion
mixture / Stir together 5 eggs, 1 1/2 cups whole milk / Season eggs with 1
teaspoon salt & 1/2
teaspoon pepper / Measure 6 oz.
Slowly spoon about 1
teaspoon espresso
mixture over top
of each cupcake, allowing it to soak
into holes.
Firmly press 1 heaping
teaspoon of the crumb
mixture into each mini muffin liner.
Drop 1
teaspoon of pecan
mixture into center
of each muffin.
Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2
teaspoons pumpkin
mixture into the center
of wrapper.
Possible variations include adding 2 - 3 tablespoons tomato paste (whisk it
into the butter - flour
mixture before adding the rest
of the seasonings) for more
of a tomato flavor, or 1 - 2
teaspoons ground chipotle chili powder (just add along with the other spices) for a smokier flavor.
Mix the remaining wet ingredients, except the 1/2
teaspoon of chia seeds (save for sprinkling on top
of muffins),
into the ground chia seeds and water
mixture.
Working with 1 ramekin at a time, spoon 3/4
teaspoon reserved chocolate
mixture into center, pushing
teaspoon toward center
of batter.
The next day, simply sift the cocoa powder on to a flat plate, and have the paper cases arranged and ready, then take a heaped half
teaspoon of the truffle
mixture and either dust each one straightaway all over, which gives the truffle a rough rock - like appearance, or dust your hands in cocoa and roll each piece
into a ball and then roll it
into the cocoa powder if you like a smoother look.
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1 cup
of Greek yogurt and the minced spinach
mixture into the mortar, also add 1/2
teaspoon of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
Once all
of the mini muffin cups are filled and lined spoon in 2
teaspoons to a tablespoon
of almond butter
mixture into each chocolate filled and lined cup.
Cook's tip: Stir one
teaspoon of black onion seeds
into the
mixture for a delicious addition.
Spoon 1
teaspoon of pesto
mixture into the impression
of each cup.
Spoon about a
teaspoon of the egg
mixture into each party cup.
In the morning, scoop out portions
of the
mixture with a
teaspoon and roll them
into balls with your hands.
Using a
teaspoon, scoop cheese
mixture into 1 / 2 - inch balls and form the balls around the bottom
of the pretzel sticks.
Matcha tea is prepared by sifting a
teaspoon of the powder
into a cup, adding hot water to the cup and whisking the
mixture until it is frothy.
Spoon
teaspoon of cooked berry
mixture into center
of each mound
of batter and swirl.
You could also mix a
teaspoon of coconut oil
into your honey
mixture.
3/4 cup
of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons
of maple syrup 3/4 cup
of unsweetened apple sauce 2
teaspoons of vanilla extract 1/2 cup (1 bar)
of 70 % dark (dairy - free) chocolate, broken up
into chunks 1/2 cup
of unsweetened cocoa powder 3 tablespoons
of coconut flour 3/4
teaspoon of baking soda 1/2
teaspoon of sea salt 3 tablespoons
of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Put the
mixture into the fridge to set to shape the truffles, dip a melon baller or
teaspoon in hot water and scoop up balls
of the
mixture, then drop the truffles onto greaseproof paper.
Spoon about 2
teaspoons of the oat
mixture into the bottom
of each cupcake liner, then freeze the tin while making the peanut butter glaze.
Drop slightly heaping
teaspoons mixture into bowl
of coconut.
Slowly whisk the milk
mixture into the soup, along with the remaining 1/2
teaspoon of salt and pepper.
I poured half the
mixture into the muffin pans, then dolloped a little less than one
teaspoon of smooth peanut butter in the centre
of each, filling in the rest
of the batter atop.
Mentally divide the square
into a grid 4 x 4 and using a
teaspoon, carefully scoop up a little
mixture from one
of the grid pieces and place one
of the chilli tricks
into the
mixture, replacing the scoop on top to hide the trick.
Make little balls from the heaping
teaspoons of the coconut flake and date
mixture and carefully press
into the tops
of the cheesecake filling balls on the baking sheet.
Just stir a
teaspoon of this lovely
mixture into a cup
of freshly - brewed black tea and you'll be in heaven.
Scoop one to one - and - a-half
teaspoons of truffle
mixture and roll
into a ball.
You just mix 1/2
teaspoon of salt
into a cup
of warm water, stir well and gargle the
mixture.
Add 2
teaspoons of cooked peas, stir well, then spoon the
mixture back
into the potato skins.
Spoon about 2
teaspoons of the oat
mixture into the bottom
of each cupcake liner, then freeze the tin while making the peanut butter glaze.
Take heaped
teaspoons of the
mixture and, with wet hands, roll
into 24 small oval shapes and put on a tray.
Spoon 1/3 cup yogurt
mixture into each
of 4 small parfait glasses; top each with 1/2
teaspoon honey, 5 clementine sections, and 1/2 tablespoon nuts.
Once all
of the mini muffin cups are filled and lined spoon in 2
teaspoons to a tablespoon
of almond butter
mixture into each chocolate filled and lined cup.
1/2 -1
teaspoon cinnamon pinch
of cardamom 2 - 3
teaspoons lemon zest, orange zest or lime zest 1
teaspoon matcha green tea powder 1 tablespoon fresh turmeric, grated (or 1
teaspoon ground) 2 tablespoons raw cacao or unsweetened cocoa powder 1/2 -1 cup fresh or thawed frozen berries blended
into the
mixture Maqui berry powder