With a spatula bring up the little bits on the bottom of the pan and add the onions.
Transfer all the batter to your parchment liked loaf pan and gently spread
with a spatula.
Level it out
with a spatula.
Scrape into the prepared pan and
with a spatula (I use an offset palette knife) press down into an even layer.
Add all of the pie ingredients to a bowl and stir well
with a spatula until combined or put them in the blender and mix until creamy and combined.
Pour corn flakes over potato mixture, spreading
with spatula to distribute evenly.
Cook for about 3 minutes or until golden, lightly flatten
with a spatula as it is cooking.
Pour egg mixture over bagel pieces, then press down
with a spatula until completely coated.
Remove your base from the freezer and pour in all of your filling, spreading evenly
with a spatula.
Fold the mixture
with a spatula until just combined.
Smooth tops
with a spatula and tap pans on counter to remove air bubbles.
Add diced peach and stir into the batter by hand
with a spatula.
Because the curd will move around, I find it easiest to either pipe buttercream on top and smooth it over
with a spatula, or plop some in the center and carefully spread it out
with a spatula.
Take the bowl away from the mixer and add in the flour, stirring
with a spatula just until incorporated.
Place a heaping 1/4 cup of the puree mixture on the bottom of the pie crust, spreading
with a spatula.
1) Pre-heat oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3) In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly
with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperature.
Stir constantly and scrape the bottom
with a spatula until the mixture thickens into custard which thinly coats the back of the spatula.
Pipe or spread onto the cooled cupcakes
with a spatula, and try not to eat 4 in one sitting.
Pour mixture into shallow roasting pan and roast for 30 - 35 minutes, frequently tossing mixture
with a spatula, until cauliflower and onions are golden brown.
With a spatula combine the dough to form a large ball.
If they don't, nudge
them with a spatula, sometimes they will stick to the bottom of the pan.
Mix
with a spatula until your batter is smooth.
Then shut off the mixer and mix in the last bits by hand
with the spatula.
Bake on 400 °F for approximately 45 - 50 minutes, until pizza is browning, drying out and stays together well when gently lifted
with spatula.
Keep mixer going until completely combined, scrape down bowl as needed
with spatula.
Break up the meat
with a spatula and cook until browned and the water is dissolved from the mushrooms.
Smooth top
with spatula, pushing batter towards the edges.
Allow to cool on pan for 3 - 5 minutes on the cookie sheet before gently transferring cookies from sheet to a cooling rack
with a spatula.
Transfer batter into your prepared pan and level it out
with a spatula.
Bake for 40 minutes, turning them once or twice
with a spatula in the middle.
Pour the mixture over the oats and nuts, and tossing
with a spatula until evenly incorporated.
Add eggs to a separate bowl and set aside, breaking them apart more
with a spatula if you want.
Rather, fold the mixture gingerly
with a spatula to combine.
If you are not sure if they are done, just lift the side of the pancake
with your spatula to see if it is lightly brown.
You'll notice that the batter itself is much thicker than traditional pancake batter, so you need to spread out round pancakes
with a spatula to allow them to cook evenly.
Remove from oven and remove shortcakes from pan
with spatula to a wire rack.
You'll love how easy it is to initially cover your cake with icing, and once you've covered your cake with icing using this tip, just smooth
with a spatula, and then decorate or serve!
Strain liquid through a sieve, pushing juice through
with a spatula.
Be sure to scrap the bottom of the bowl
with a spatula to incorporate.
I started mixing
with a spatula, but finished mixing it with my hands and fingers to make sure there were no clumps of dates.
Pour fudge mixture into baking dish and smooth out
with a spatula.
Do not flatten the sliders
with your spatula.
But my dough keeps coming out super sticky, to the point that its almost impossible to knead and im scraping it off my hands
with a spatula.
Scrape the mixture into the tart shell and smooth the surface
with a spatula.
Gently press
with a spatula on the top of each mound to flatten just slightly.
You may need to regularly stop the blender and scrape down the sides
with a spatula to allow for a well combined mixture.Taste.
This is fairly easy to do
with a spatula though.
Beat just until the flour is incorporated and finish mixing
with a spatula.
The warmth of your fingers will easily soften or melt them, so handle
with a spatula or tongs!
With a spatula, carefully transfer the cookies to the prepared baking sheets and place about 1 inch apart.