I realized on Tuesday night that I needed to make dessert for my Wednesday night Small Group. So I turned to my favorite cooking man, Tyler Florence. I chose to make his incredible Vanilla Bean frosting for my cake. I went on a search for Vanilla Beans since that is an important part of the recipe. My Grocery store was out and so I settled on a good Vanilla extract. I did restock my pantry with Vanilla Bean paste from Williams-Sonoma yesterday. I made the boxed Vanilla Bean cake from Trader Joe's and added fresh strawberries and ice-cream. This was a simple dessert but turned out fine. I realized afterwards that I had forgotten to take a picture of my cake. I hope it still counts for my TFF group : )
Vanilla Bean Butter cream Frosting
(Adapted from this recipe)
1/2 cup (1 stick) unsalted butter, softened
1 vanilla bean, scraped
1 tsp. vanilla extract
1/2 tsp. salt
1/3 cup milk
4 cups confectioner's sugar (1 pound box), plus more if necessary
Cream the butter in a medium-size bowl until very smooth. Stir in the vanilla-bean seeds until they're evenly distributed. Add the salt, milk and vanilla extract, and stir until combined. Sift the sugar over the butter mixture and stir the mixture until it's perfectly smooth. If the frosting is too loose, add a few more tablespoons of confectioner's sugar, and stir until smooth. Cover with plastic wrap until you're ready to use; mix well just before using.
Showing posts with label TFF. Show all posts
Showing posts with label TFF. Show all posts
Friday, May 1, 2009
Thursday, April 23, 2009
Tyler Florence makes amazing potatoes
I was looking for an easy potato recipe to complete our Easter Dinner. I came across this easy recipe for scalloped potatoes. It should be labeled potatoes in cream! We really enjoyed the flavours and there weren't any leftovers. That is always a good sign that it was enjoyed. Scalloped Potato Gratin
Recipe courtesy Tyler Florence
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1 1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Recipe courtesy Tyler Florence
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
50 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
1 1/2 cups heavy cream
1 sprig fresh thyme
2 garlic cloves, chopped
1/2 teaspoon ground nutmeg
Butter
2 pounds russet potatoes, peeled and cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1 1/2 cup grated Parmesan, plus more for broiling
Directions
Preheat the oven to 375 degrees F.
In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.
While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Thursday, March 19, 2009
TFF Chicken Pot Pie
I have been wanting to try this recipe for Chicken Pot Pie for awhile. It is a great comfort recipeand when you have a sick family it seems to "help" everyone start to feel better. Kind of like a good Chicken Soup does. We made a few changes to Tyler's basic recipe. I didn't have any Parmesan so I added a combo of Jack and Cheddar to the top of the pie. I made a mini pie and then also a larger pie for the family. We really enjoyed this. We loved the chunks of chicken and vegetables all baked together. Our family is better now and looking forward to trying another one of Tyler's recipes next week. You can check out everyone else's recipes at http://tylerflorencefridays.blogspot.com/Chicken Pot Pie Recipe courtesy of Tyler Florence
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
Chicken Broth:
1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Pot Pie:
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
Directions: Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat. Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden. Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw. If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.
15 min
Inactive Prep Time:
hr min
Cook Time:
1 hr 20 min
Level:
Easy
Serves:
4 servings
Ingredients
Chicken Broth:
1 whole chicken, 3 pounds
1 gallon cool water
2 carrots, cut in 2-inch pieces
2 celery stalks, cut in 2-inch pieces
1 onion, halved
1 head garlic, halved horizontally
2 turnips, halved
4 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
Pot Pie:
1/4 pound (1 stick) unsalted butter
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
3 carrots, cut in 1/2-inch circles
1 bag frozen or fresh pearl onions, see note
1 box frozen or fresh peas, see note
Leaves from 4 fresh parsley sprigs
2 frozen puff pastry sheets, thawed
1 egg mixed with 3 tablespoons water
1/4 cup shredded Parmigiano-Reggiano
Directions: Put the chicken in a large stockpot and cover with 1 gallon of cool water. Add the vegetables and herbs and bring the pot up to a boil over medium-high heat. Skim well; then simmer, uncovered, for 45 minutes, skimming frequently as the oil rises to the surface. What we're doing here is not only cooking the chicken but also creating the base sauce for the pot pie. Remove the chicken to a platter to cool. Continue to cook down the chicken broth for another 15 minutes to condense the flavor; you should have about 8 cups when you're finished. Using a colander, strain the chicken broth into another pot and discard the solids. When the chicken is cool enough to handle, shred the meat and discard the skin and bones. Wipe out the stockpot and put it back on the stovetop over medium heat. Melt the butter and then whisk in the flour to form a paste. This is a roux, which will act as a thickener. Now, gradually pour in 8 cups of the chicken broth, whisking the entire time to prevent lumps. Whisk and simmer for 10 minutes to cook out the starchy taste of the flour and thicken the broth; it should look like cream of chicken soup. Season with salt and pepper. Fold in the shredded chicken, carrots, pearl onions, peas, and parsley. Stir to combine and turn off the heat. Preheat the oven to 350 degrees F. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Invert individual crocks on the pastry sheet and, using a sharp knife, cut circles around the outside of the bowls, slightly larger than the bowl itself. Fill the crocks 3/4 of the way with the chicken mixture, making sure each serving has a nice amount of chicken, vegetables, and broth. Carefully cap each crock with a pastry circle, pressing the dough around the rim to form a seal. Lightly beat the egg with 3 tablespoons of water to make an egg wash and brush some on the pastry. Sprinkle the pastry with the Parmigiano. Set the crocks on a cookie sheet and transfer to the oven. Bake for 20 minutes, until puffed and golden. Notes: If using fresh pearl onions, blanch for 2 minutes in salted boiling water; then pinch the skins off -- if using frozen, run under cool water for 2 minutes to thaw. If using fresh peas, blanch for 2 minutes in salted boiling water--if using frozen, run under cool water for 2 minutes to thaw.
Friday, February 6, 2009
Tyler Florence Fridays and Chocolate Banana Bread
This week for TFF I chose to make some banana bread. I needed something to take to my Women's Bible Study. It looked good and I had all the ingredients on hand! It is always nice to not having to make a trip to the store for an ingredient! This bread had a completely different texture from my usual banana bread. It was denser and had a heavier crumb then Aunt Betsy's. I loved adding melted chocolate as well as coco powder. There weren't any leftovers so the kids didn't get to try it. My daughter was very disappointed about this. I am going to make this into muffins next time and eat them warm out of the oven!
Tyler’s Ultimate.
Chocolate-Banana Bread
2 cups all purpose flour
3/4 cup sugar
1/4 cup unsweetened cocoa
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, softened
4 oz. bittersweet chocolate, melted
2 eggs
1-1/3 cups mashed very ripe bananas (about 3 bananas)
1 teaspoon vanilla extract
powdered sugar
Heat oven to 350. Butter 9×5 inch loaf pan. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.
Beat butter in large bowl on medium speed until lightened. Beat in chocolate, eggs, bananas, and vanilla at low speed. Stir in flour mixture just until combined. Pour into pan.
Bake 50-60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. I chose to melt white and dark chocolate over the top.
Heat oven to 350. Butter 9×5 inch loaf pan. Whisk flour, sugar, cocoa, baking powder, and salt in large bowl.
Beat butter in large bowl on medium speed until lightened. Beat in chocolate, eggs, bananas, and vanilla at low speed. Stir in flour mixture just until combined. Pour into pan.
Bake 50-60 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack 15 minutes. Remove from pan; cool completely. I chose to melt white and dark chocolate over the top.
Friday, January 30, 2009
TFF Chicken Satay
This is another Tyler Florence Fridays (TFF), cooking day. I love being apart of this cooking group. I like being able to chose the recipes and not stressing if I miss a week or two... I found this recipe on-line and couldn't wait to try it. The peanut sauce was awesome! We have been enjoying the leftovers on all kinds of things! I served this with toasted Bulgar, peas and eggs. I am just now discovering different grains to use in cooking beside my typical brown rice and couscous side dish. We all liked the nuttiness that toasting gave to the Bulgar. Chicken Satay with Peanut Sauce
Recipe courtesy Tyler Florence
Prep Time:
25 min
Inactive Prep Time:
2 hr 0 min
Cook Time:
10 min
Level:
Easy
Serves:
20 skewers
Ingredients
Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut sauce, recipe follows
Directions
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups
Friday, January 16, 2009
Warm Chocolate Chip cookies and cold weather.....
The helpers!
How much cookie dough
will Mom let us eat?
This week went so quickly. I can't believe it has been an entire week since I last posted. We have had such cold weather here. The high was -12 when we got up this morning. They canceled school today because of the cold weather. I didn't think Ohio usually got this cold. It feels like Great Falls, Mt. We braved the cold this morning and headed to the gym but only after promising the kids that we could make something fun together when we got home. I decided to try this recipe for Chewy Chocolate Chip Cookies from Tyler Florence. They were a success! I liked that they were so chewy and held up great when cooled. Now I have 3 favorite recipes for Chocolate Chip cookies. I have learned that cookie dough freezes well and we will eat all the cookies that I make. It is best to bake a few at a time for portion control : )
My Big, Fat Chocolate Chip Cookies
Prep Time:
30 min
2 1/2 cups all-purpose flour
This week went so quickly. I can't believe it has been an entire week since I last posted. We have had such cold weather here. The high was -12 when we got up this morning. They canceled school today because of the cold weather. I didn't think Ohio usually got this cold. It feels like Great Falls, Mt. We braved the cold this morning and headed to the gym but only after promising the kids that we could make something fun together when we got home. I decided to try this recipe for Chewy Chocolate Chip Cookies from Tyler Florence. They were a success! I liked that they were so chewy and held up great when cooled. Now I have 3 favorite recipes for Chocolate Chip cookies. I have learned that cookie dough freezes well and we will eat all the cookies that I make. It is best to bake a few at a time for portion control : )
My Big, Fat Chocolate Chip Cookies
Prep Time:
30 min
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Preheat the oven to 350 degrees F.
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
Friday, January 9, 2009
Perfect Roast Pork and Apple Reduction
This was a great recipe from Tyler Florence. I love his recipes and this one didn't let me down. I have never brined anything before. It is a very interesting process! I soaked the pork loin overnight in the brine and then roasted in the oven along with carrots and garlic. I liked the apple reduction too. It turned out good and our family enjoyed this warm meal after the kids basketball practice tonight. I also made cheesy potatoes (true comfort food). I found a recipe from my Cuisine at Home magazine for Double Chocolate Chip cookies. I made a batch for dessert. They were so good after cooling down. We enjoy them warm from the oven but there were so much chocolate that it was oozing everywhere! Here is the recipe for the roast and cookies. You can check out this group at Tyler Florence Fridays right here at the TFF site.
Bone-In Pork Roast with Apple Reduction
Adapted from Tyler Florence
1 center-cut, bone-in pork roast, about 5 pounds*
Bone-In Pork Roast with Apple Reduction
Adapted from Tyler Florence
1 center-cut, bone-in pork roast, about 5 pounds*
1 cup kosher salt
1 cup brown sugar
1 gallon water
1 bunch thyme, divided
1 TB peppercorns
1 - 2 TB olive oil
1 - 2 TB olive oil
salt and fresh-ground pepper
4 small carrots, peeled
1 onion, peeled and quartered
1 shallot, peeled and halved
1 head of garlic, split
2 cups apple juice
2 cups apple juice
1 TB unsalted butter, cold
In a very large food-safe bag or in a Dutch oven, dissolve the salt and brown sugar in the water, using proportionally less for a smaller roast. Add the peppercorns and half the thyme. Submerge the roast, fat cap up, and refrigerate for 6 - 8 hours.
Remove roast and pat dry. Tie with butchers’ twine to secure. Discard brine.
Set a rack in the middle of the oven and preheat to 400 degrees.
In a roasting pan, heat the olive oil over medium heat until shimmering. Brown the roast on all sides, seasoning as you go. Add the aromatics to the pan, place the remaining thyme on top of the pork and roast, approximately 1 hour, until the meat is 150 degrees at its thickest part.
Move the roast to a serving platter or cutting board to rest. Discard the aromatics from the pan, add the apple juice, scraping up the brown bits (fond) and simmer over medium heat for several minutes, until reduced by 1/3. Add the butter and any juices that have collected on the platter or board. Whisk until smooth, adjust seasoning if necessary.
Spoon or drizzle sauce onto each portion.
In a very large food-safe bag or in a Dutch oven, dissolve the salt and brown sugar in the water, using proportionally less for a smaller roast. Add the peppercorns and half the thyme. Submerge the roast, fat cap up, and refrigerate for 6 - 8 hours.
Remove roast and pat dry. Tie with butchers’ twine to secure. Discard brine.
Set a rack in the middle of the oven and preheat to 400 degrees.
In a roasting pan, heat the olive oil over medium heat until shimmering. Brown the roast on all sides, seasoning as you go. Add the aromatics to the pan, place the remaining thyme on top of the pork and roast, approximately 1 hour, until the meat is 150 degrees at its thickest part.
Move the roast to a serving platter or cutting board to rest. Discard the aromatics from the pan, add the apple juice, scraping up the brown bits (fond) and simmer over medium heat for several minutes, until reduced by 1/3. Add the butter and any juices that have collected on the platter or board. Whisk until smooth, adjust seasoning if necessary.
Spoon or drizzle sauce onto each portion.
Cuisine At Home Double Chocolate Chip Cookies
Makes: 3 Dozen Cookies
Total Time: 27-29 Minutes
Whisk Together; Set Aside:
3 1/4 cups all-purpose flour
1 t. baking soda
1 t. kosher salt
Cream Wet Ingredients:
1 cup sugar
1 cup dark brown sugar, packed
1/3 cup unsalted butter, softened
1/3 cup vegetable shortening
2 eggs
2 t. vanilla
Stir Flour Mixture into Creamed. Then Stir in:
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
Form Cookies and Bake.
Preheat oven to 350°. Bake on center oven rack.Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.Stir the flour mixture into the creamed mixture, just until mixed. Stir in semisweet and milk chocolate chips.Form cookies using a cookie scoop and drop dough 2" apart onto an ungreased baking sheet. Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set. Remove from oven; leave cookies on baking sheet for 2 minutes to firm up. Transfer to a wire rack to cool. If you’re reusing the warm baking sheet, reduce the baking time slightly.
Stir the flour mixture into the creamed mixture until no flour is visible. (Overmixing develops the gluten, making a tough cookie.) Now stir in the semisweet and milk chocolate chips.
Use a cookie scoop (2 T. per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
Total Time: 27-29 Minutes
Whisk Together; Set Aside:
3 1/4 cups all-purpose flour
1 t. baking soda
1 t. kosher salt
Cream Wet Ingredients:
1 cup sugar
1 cup dark brown sugar, packed
1/3 cup unsalted butter, softened
1/3 cup vegetable shortening
2 eggs
2 t. vanilla
Stir Flour Mixture into Creamed. Then Stir in:
2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
Form Cookies and Bake.
Preheat oven to 350°. Bake on center oven rack.Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens.Stir the flour mixture into the creamed mixture, just until mixed. Stir in semisweet and milk chocolate chips.Form cookies using a cookie scoop and drop dough 2" apart onto an ungreased baking sheet. Bake on center rack of oven 12-14 minutes, until lightly browned and edges are set. Remove from oven; leave cookies on baking sheet for 2 minutes to firm up. Transfer to a wire rack to cool. If you’re reusing the warm baking sheet, reduce the baking time slightly.
Stir the flour mixture into the creamed mixture until no flour is visible. (Overmixing develops the gluten, making a tough cookie.) Now stir in the semisweet and milk chocolate chips.
Use a cookie scoop (2 T. per scoop) to measure and drop dough 2" apart onto an ungreased baking sheet.
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