Sentences with phrase «top of the dough ball»

Place pea size chocolate dough (see below) on top of dough balls.

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.

Roll each dough ball out one at a time: place a sheet of parchment paper on top of the dough ball and press the ball down into a round.

Use the remaining 1/2 cup trail mix to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie).

Using a fork to create crisscross marks on the top of each dough ball, slightly flattening each one.

Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 15 minutes.

You should be able to press your thumb lightly into the top of the dough ball and it will spring back after you release it.

Slightly push a few candies on top of each dough ball with remaining candies.

Lightly brush the tops of the dough balls with olive oil.

Place a milk chocolate wafer on top of each dough ball, pressing down gently.

Not exact matches

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

To shape I sprinkle a small handfull of flour over the top and grab balls out of the dough, rolling in theh flour.

Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large - grain sugar.

Divide dough into 4 balls, and roll with a lightly floured rolling pin into circles (2 circles for the bottom, 1 circle for the top of the apple pie and one for decorating or strips for the second pie).

Grab little bits of your protein dough and add little «balls» of it inside each chocolate mold (on top of the melted chocolate).

Add some all - purpose flour to a flat surface, add the ball of dough on top, cut into 4 evenly sized pieces and form each one into a ball

Grab cookie dough balls and flatten into a disc shape that will fit on top of chocolate base, without touching the sides.

Scrape the dough into a ball shape on your dusted area and sprinkle a little more flour / starch over the top of your dough to prevent it from sticking.

I rolled the ball of dough between two sheets of wax paper and peeled the top one off, then transferred the «pie» to a greased cookie sheet upside down and carefully peeled the other sheet off.

so I found a flat bottom sauce pan, I put a dough ball between 2 pieces of parchment and put the pan on top and pushed down hard.

Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

Place one toasted pecan half on top of the cookie dough ball and press down until it is somewhat imbedded in the dough.

Place the dough ball in the middle of the dusted area and add another pinch of arrowroot on top of the ball.

Place a frozen ball of cookie dough on top of the batter.

Gather a bit more than half of the dough into a ball and shape it into a 6 - inch disk for the top crust.

Working with 1 piece of dough at a time (keep remaining pieces covered), form into rough ball by stretching dough around your thumbs and pinching edges together so that top is smooth.

Put one caramel stuffed candy on top of the flattened dough ball.

Gently squeeze the ball of dough edges back over the top, covering the peanut butter in the center.

2 tbsp of dough and place them onto the baking sheet, pressing down slightly on the balls to flatten the tops.

Using the remaining 1/2 cup mix - ins, top each ball of dough with a few chips / candies (this makes for a prettier cookie).

Place the ball of dough on a parchment - lined baking sheet, and place another piece of parchment on top.

I like to stretch out a fresh ball of pizza dough, then top with extra-virgin olive oil and za'atar.

Next, add in the rest of the ingredients (except optional toppings) and blend until the dough begins forming a ball.

Start shaping each ball of dough into the shape of a long and thin breadstick, between 6 - 8 inches in length, transfer each breadstick to a baking tray lined with parchment paper, then lightly brush some extra virgin Spanish olive oil on top of each breadstick and top off each one with some coarse sea salt

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Roll out each dough ball between two pieces of parchment paper (one on the bottom to keep the flaxseed dough from sticking to the surface and one on top to keep the flaxseed dough from sticking to the rolling pin).

Add some parchment paper to a flat surface, sprinkle with all - purpose flour, add the ball of dough on top and start rolling it out, you want a thickness of about 1/8 of an inch, try to shape the dough into a rectangle instead of a circle, then cut into 4 evenly sized pieces

Add sprinkles to the dough plus an extra layer to the top by dipping the flattened balls of cookie dough into a plate of sprinkles before baking them in the oven.

A good way to test if you should just mix in half is to place a chunk of brownie and a cookie dough ball on the top of the base while it is still in the mixing bowl.

Sprinkle a little more flour on top and, using your hands, gather the ends of the dough toward the center of the pile, making a rough «ball» (in quotation marks because the dough will be very loose and will be more of a blob than a ball).

In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.

Sprinkle some all - purpose flour on a flat surface, add the ball of dough on top and cut it in half, shape each half into a ball, then cut each ball of dough into 4 quarters and then cut each quarter in half, for a total of 16 pieces of dough, shape each one into a ball

Grab a 6 - inch diameter circular baking pan, line it with parchment paper and add the balls of dough in a single layer, then brush the dough with some extra virgin Spanish olive oil, season with sea salt and a sprinkle of garlic powder, shred in about 1 cup of Manchego cheese and top off with some thinly sliced Spanish olives

Place a frozen filling ball into the center of the dough and top with the other half, making sure that it is sealed.

For the paste: (topping for balls of dough): Mix all dry ingredients in a mixing bowl.

Drop 15 uncooked biscuit dough balls on top of the stew.

Bring the dough together in a ball (still in the bowl) and cover with cling film and leave to rise for 50 - 60 mins on top of the oven.

Place the ball of dough in the center of a large piece of parchment paper with an additional piece of paper over top.