lumicero/recipes-ing2inst huggingface dataset:
Title: Zoe's Famous Gluten Free Chocolate Cake
Ingredients:
- 250 dark chocolate
- 125 unsalted butter
- 200 eggs
- 4 unsalted butter
- 200 dark chocolate
- 50
- 100
Instructions:
1. Melt chocolate leave to cool (bowl over boiling water, do not let water touch bowl).
2. Mix butter and sugar.
3. Add egg yolks, melted chocolate, and almonds.
4. Whisk egg whites till stiff and fold into chocolate mixture.
5. Bake at 150°C for 35 minutes.
6. Leave to cool and smooth on the icing.
7. Pass this recipe on!
Title: Yogurt Berry Jello
Ingredients:
- 1 1/3 sugar-free strawberry gelatin
- 1 boiling water
- 1 frozen strawberries
- 12
Instructions:
1. Combine the jello and boiling water in a bowl; stir until dissolved. Cool, but do not allow to set.
2. Fold the yogurt and the berries through the jello and mix well.
3. Pour into serving dishes and refrigerate until set.
Title: Pineapple, Cherry Cottage Cheese Salad
Ingredients:
- 10 cottage cheese
- 15 1/2 pineapple chunks
- 3 Cool Whip
- 10
Instructions:
1. Drain pineapple and mix with cottage cheese.
2. fold in cool whip and sprinkle in jello.
3. mix well.
Title: Black Forest Gateau ( Cake )
Ingredients:
- 1 cherries in syrup
- 3 kirsch
- 9 sugar
- 1 heavy cream
- 1 sugar
- 2 bittersweet chocolate
- 3
- 2
Instructions:
1. Cherry Filling: Stir together the drained cherries, 1/4 cup reserved syrup and the kirsch. Set aside while preparing cakes.
2. To make the sponge cakes: Preheat oven to 350ºF and butter (3) 8-inch round cake pans. Line bottoms of pans with parchment paper and then butter the paper also.
3. Put yolks and sugar into the bowl of your stand mixer and beat on medium speed until the mixture has at least doubled in volume, is very thick and mousse-like and a wide ribbon trail slowly falls back into the bowl when beaters are lifted. This could take 5 minutes or more. Don't short the time here!
4. Sift in the cocoa and gently fold with a large spoon.
5. In another large bowl, beat the egg whites until stiff peaks form.
6. Carefully fold egg whites into chocolate mixture, 1/3 at a time.
7. Divide the batter into the 3 prepared pans and bake for 20-25 minutes, until cakes spring back when touched and have pulled away from sides of pans.
8. Let cakes cool in the pans for 10 minutes; invert onto a wire rack & peel off the paper.
9. Now go back to your cherries - drain them but hold onto the syrup! Place the cherries on paper towels to dry. Set aside 12 or so for garnish.
10. Cream Filling:
11. In the clean bowl of your stand mixer, or with an electric mixer, beat the cream until soft peaks form. Sprinkle in the sugar and whip until slightly thicker.
12. Assembly: Place 1 cake layer on a large serving platter. Sprinkle with 2 tablespoons reserved syrup.
13. Spread with 1/4 of the cream filling. Press 1/2 of the cherries into the cream.
14. Stack on the second cake layer. Sprinkle it with reserved kirsch syrup as before. Spread with 1/4 of the cream & the rest of the cherries (except for the ones reserved for garnish).
15. Top with final cake layer & sprinkle with remaining syrup.
16. Cover the top and sides with all the remaining whipped cream - you can either pipe it or spread it on - then garnish with the reserved cherries & grated chocolate.
17. Refrigerate until serving time. Best eaten within 48 hours.
Title: Orange Shortcake
Ingredients:
- 2 flour
- 4 baking powder
- 1/2 salt
- 1/4 sugar
- 4 butter
- 1 egg
- 6 milk
- 1 oranges
- 1 sugar
- 1
Instructions:
1. Preheat oven to 425F and lightly grease two 8" round cake pans.
2. Mix and sift first four ingredients.
3. Cut in butter.
4. Beat egg in a measuring cup and fill to the 1/2 cup mark with milk.
5. Add egg and milk to the first mixture, stirring quickly until a soft but not sticky dough is formed, adding more milk if necessary.
6. Turn onto a lightly floured board and knead for a few seconds.
7. Divide dough in half and pat each gently into prepared pans.
8. Bake for about 12 minutes or until golden and done; turn out onto cooling rack.
9. Remove membrane from orange sections and sugar to taste.
10. Place sections between layers and decoratively on top of shortcake.
11. Combine sauce ingredients, bring to a boil and pour over shortcake.
Title: Lemon Champagne Bars With Strawberry Brulee Topping
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 flour
- 1/4 salt
- 2 lemons, zest of
- 1/2 eggs
- 6 sugar
- 6 fresh lemon juice
- 1 3/4 unsalted butter
- 1 fresh strawberries
- 1/2 sugar
- 3/4
- 1
- 1/2
Instructions:
1. To make the crust, preheat the oven to 375°F Coat a 9x13-inch baking pan with cooking spray.
2. Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl about 3 minutes, until creamy.
3. Add the flour, salt and zest. Beat just until incorporated.
4. Press the dough evenly into prepared pan. Bake for 12-15 minutes until golden brown.
5. Let cool about 10 minutes. Spread the jam evenly over the cooled crust.
6. Leave oven at 350°F.
7. Whisk the egg yolks for the filling with the eggs, sugar, lemon juice and champagne in a large bowl set over a pan of simmering water. (make sure the water does not touch the bottom of the bowl).
8. Cook about 15 minutes, whisking occasionally, until the mixture thickens. Cut the cold butter into bite sized pieces.
9. Whisk the butter, one piece at a time into the lemon mixture. Cook about 10 minutes longer, whisking occasionally. The mixture will be thick and puddinglike.
10. Pour the fillng over the prepared crust and bake for 10-12 minutes. Refrigerate the bars at least 2 hours over overnight. (If you are in a hurry they will get sufficiently cold after 1 hour in the freezer).
11. Slice the strawberries thinly and arrange them in a single layer over the top of the lemon filling. Sprinkle the sugar evenly over top of the berries.
12. Use a kitchen torch to melt the sugar until it is brown and crackly, or put the bars under a hot broiler for about 1 minute, until the sugar melts and browns. Watch carefully.
Title: Patty's Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 flour
- 2 3/4 baking soda
- 1 cream of tartar
- 2 salt
- 1/4
- 2
- 1
Instructions:
1. Cream butter, shortening and sugar. Once fluffy, add in eggs one at a time until mixed thoroughly.
2. Sift dry ingredients together, and stir in to wet ingredients.
3. Mix the last 2 ingredients together in a small dish.
4. Roll into balls the size of small walnuts.
5. Roll balls into cinnamon sugar.
6. Bake on lightly greased cookie sheet or one lined in parchment paper, 2 inches a part.
7. Bake until lightly browned but stiff soft.
8. Bake at 400 degrees for 8 to 10 minutes.
9. (These cookies puff up at first, then flatten out).
Title: Guilt and Fat Free Low Calorie Pumpkin Cheesecake Pudding
Ingredients:
- 1 fat free sugar-free instant cheesecake pudding mix
- 1/2 cold water
- 1 skim milk
- 1 pumpkin
- 1 pumpkin pie spice
Instructions:
1. Whisk milk and pudding mix together and let sit for 5 minutes.
2. Whisk in water, let sit for 1 minute.
3. Add pumpkin and pumpkin pie spice
4. Refrigerate for a couple hours or you can just eat it right after.
Title: Cinnamon Chip Filled Crescents
Ingredients:
- 2 butter
- 2 shortening
- 1
- 1 1/2
Instructions:
1. Heat oven to 375 degrees F.
2. Unroll dough; separate into 16 triangles.
3. Spread melted butter on each triangle, Sprinkle 1 cup cinnamon chips evenly over rolls; gently press chips into dough.
4. Roll from shortest side of triangle to opposite point.
5. Place rolls, point side down, on ungreased cookie sheet; curve into crescent shape.
6. Bake 8 to 10 minutes or until golden brown.
7. Drizzle with CINNAMON DRIZZLE.
8. Serve warm.
9. CINNAMON CHIPS DRIZZLE: Melt remaining 2/3 cup chips with 1-1/2 teaspoons shortening.
Title: Grandpa Long's Blueberry Cake
Ingredients:
- 1 1/2 sugar
- 1 egg
- 1 butter
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla extract
- 1 milk
- 1 1/2 fresh blueberries
- 1 vinegar
Instructions:
1. Take milk and vinegar and mix together to make sour milk, set aside.
2. Cream sugar, egg, and butter until fluffy.
3. Sift together flour, baking soda, and salt together into large bowl.
4. Gradually beat in butter mixture along with the vanilla and sour milk. Beat until batter is smooth.
5. Stir in blueberries.
6. Grease and flour a 9 x 13 pan and pour batter into pan.
7. Bake at 350 degrees for 45 to 50 minutes. Serve warm or allow to cool and frost with your favorite frosting.
Title: Spicy Chocolate Soufflé Cookies
Ingredients:
- 1 granulated sugar
- 1/4 ground cinnamon
- 1/2 ground cayenne pepper
- 2 -3 chili powder
- 2 cream of tartar
- 1/8 vanilla extract
- 1/2 pecans
- 1/2
Instructions:
1. POSITION racks in upper and lower third of oven. Preheat to 350°F Lightly grease or paper-line two baking sheets with parchment paper.
2. MELT morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Set aside.
3. COMBINE sugar, cinnamon and chili powder in small bowl. Beat egg whites and cream of tartar in small mixer bowl on high speed until soft peaks form when beaters are lifted. Beating on high speed, gradually add sugar mixture and vanilla until whites are glossy and stiff peaks form. Gently fold in nuts and melted chocolate until mixture is just uniform. Spoon mixture into gallon-size food storage bag with with 1/2-inch snipped from corner of bag. Pipe mixture into 1 1/2-inch circles about 2 inches apart onto prepared baking sheet.
4. BAKE for 7 to 8 minutes or until cookies are shiny and cracked. They should be firm on the outside and gooey on the inside. Immediately remove cookies to wire rack or slide parchment to wire racks to cool completely. Store cookies in airtight container at room temperature. Cookies are best eaten the day they are baked but will last a day or two.
Title: Sticky Banana Rice
Ingredients:
- 3/4 white rice
- 1/2 cream of coconut
- 2 bananas
- 2 -3
Instructions:
1. Boil the rice according to the directions on the box or bag.
2. Stir in the cream of coconut, bananas, and shredded coconut.
Title: Slice-And-Bake Lemon Shortbread
Ingredients:
- 3 all-purpose flour
- 1/4 kosher salt
- 1 unsalted butter
- 3/4 granulated sugar
- 1 lemon zest
- 1 pure vanilla extract
- turbinado sugar
Instructions:
1. In a medium bowl, whisk together the flour and salt.
2. Using an electric mixer, beat the butter, granulated sugar, lemon zest, and vanilla on medium speed until fluffy, 2 to 3 minutes. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
3. On a piece of parchment, form the dough into a rectangular block, 12 by 2 by 1 inches (use a ruler or metal spatula to square off the sides). Wrap in the parchment and refrigerate until firm, about 3 to 4 hours.
4. Heat oven to 350°F Cut the dough into â…“ inch-thick slices and place on baking sheets spaced 1 inch apart; sprinkle with the coarse sugar.
5. Bake, rotating the baking sheets halfway through, until the edges begin to brown, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 7 days.
Title: Crepes Filled With Griottines and Caramel
Ingredients:
- 250 caster sugar
- 6 milk
- 130 salt
- 50 butter
- 500 kirsch
- 1 cinnamon
- 6 caster sugar
- 100 sour cherries
- 2
- 1
- 6
- 150
Instructions:
1. To make the batter, mix all the ingredients together. Leave to rest for 2 hours in a cool place.
2. Meanwhile, chop half the Griottines and soften them in 2 tablespoons butter. Cover and cook for 3-4 minute Add a pinch of cinnamon. Reserve in a warm dish.
3. Make a dozen crêpes and keep them warm.
4. Gently melt 1 tablespoon butter in a frying pan. Over a gentle heat, cook the sugar syrup to a caramel. Before it hardens, pour it over the cooked Griottines. And mix.
5. Fill one half of each crêpe with this mixture, roll or fold them into 4 in the pan, and sprinkle with sugar.
6. Heat for a few moments. Arrange the crêpes attractively on hot plates and decorate with whole Griottines.
7. Flambé with hot Griottines juice and Kirsch.
Title: Coconut Cream Salad
Ingredients:
- 1 instant coconut cream pudding mix
- 1 crushed pineapple
- 1 Cool Whip Topping
- 1/2 - 1 coconut
- 1/2 walnuts
- 1/2 - 1 mini marshmallows
Instructions:
1. In a large bowl, mix instant pudding mix with crushed pineapple; mix well.
2. Add coconut, nuts and marshmallows; mix to combine.
3. Add Cool Whip; mix.
4. Refrigerate for 2 or more hours, before serving.
5. This mixture can be served in individual serving dishes or in a Graham pie shell.
Title: All About the Oatmeal Cookies
Ingredients:
- 1 1/4 butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 oats
- 1 raisins
Instructions:
1. Pre-heat oven to 375 degrees.
2. Cream Butter and Sugars until fluffy.
3. Add Egg and Vanilla. Beat well.
4. Mix together Flour, Baking Soda, Cinnamon and Salt and add to wet ingrediants in about three parts.
5. Mix together oats and raisins and add in intervals to dough.
6. Roll dough into small balls and flatten with spoon on cookie sheet.
7. Bake 8-9 minutes for slightly chewy. 10-11 minutes for crisp.
8. Variations- BAR COOKIES: Press dough onto bottom of ungreased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
Title: Natural, Non-Dairy Pink Frosting
Ingredients:
- 1/2 coconut oil
- 2 1/2 powdered sugar
- 1 vanilla
- 1/4 coconut milk
- 2
Instructions:
1. Cream coconut oil until light.
2. Add vanilla and sugar.
3. Mix well.
4. Add coconut milk and preserves.
5. Beat on high until creamy.
Title: Chewy Pecan Cookies in a Jar Mix
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1 1/4 old-fashioned oatmeal
- 3/4 pecans
- 1 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2
Instructions:
1. Mix flour with baking soda and baking powder --
2. Then layer ingredients in order written above into a wide-mouth quart jar.press each layer firmly before adding next ingredient.
3. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
4. Add: 1 stick butter or margarine, very soft.Please do not use diet margarine or butter in this recipe --
5. 1 egg, slightly beaten.
6. 1 tsp vanilla extract.
7. Mix until completely blended. You will need to finish mixing with your hands --
8. Shape into balls the size of walnuts --
9. Place 2" apart on sprayed baking sheets --
10. Bake at 350* -- for 10-12 minutes until edges are lightly browned.
11. Cool 5 minutes on baking sheet.
12. Remove cookies to racks to finish cooling.
Title: Chocolate Caramel Cookies (With Rolos)
Ingredients:
- 1 eggs
- 2 flour
- 2 sugar
- 1/2
Instructions:
1. Mix cake mix, eggs, oil and flour together to form dough.
2. Get enough dough to put a rolo inside.
3. Shape into ball and roll in sugar.
4. Place cookies on greased baking sheet and bake at 350 for 10-12 minutes.
Title: New Orleans Bread Pudding With Bourbon Sauce
Ingredients:
- 1 pecans
- 1/2 light brown sugar
- 4 butter
- 1 vanilla extract
- 1 cinnamon
- 1/2 nutmeg
- 5 eggs
- 2 milk
- 1 golden raisin
- 12 pecans
- 1/2 light brown sugar
- 1/3 cinnamon
- 1/2 butter
- 4 dark brown sugar
- 1/2 cornstarch
- 1 heavy cream
- 1/4 vanilla extract
- 1 Bourbon
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan.
2. MAKE THE PUDDING: In a small bowl, combine the pecans, sugar, butter, vanilla, cinnamon, and nutmeg. In a large bowl, beat the eggs until frothy. Add the pecan mixture and blend well. Stir in the milk and raisins.
3. Place the bread cubes in the prepared pan. Pour the egg mixture over them and toss gently until the bread is soaked. Let the pudding sit until the bread has absorbed nearly all the liquid, about 35 minutes. Stir the mixture once or twice to moisten the bread evenly.
4. Meanwhile, MAKE THE TOPPING: In a small bowl, combine the pecans, sugar, and cinnamon. Set aside.
5. Bake the pudding for 25 minutes. Sprinkle the pecan topping over the pudding and continue baking for another 10 minutes, or until the pudding is set and the topping is browned.
6. Meanwhile, MAKE THE BOURBON SAUCE: In a small saucepan, melt the butter over medium heat. Stir in the sugar and cornstarch, and cook, stirring, until dissolved. Whisk in the cream and vanilla, and continue cooking, stirring, until sauce thickens slightly, 1 to 2 minutes. Stir in the bourbon and cook, stirring, for another 30 seconds. Remove the sauce from the heat and let it cool slightly.
7. To serve, spoon the pudding out on plates, then ladle a bit of the bourbon sauce over each serving.
8. NOTE: To toast the pecans, place them on an ungreased cookie sheet in a preheated 375 degree oven for 10 minutes, or until golden.
Title: Low-Fat, Egg-Free Oatmeal Cookies
Ingredients:
- 1/2 Splenda granular
- 3/4 unsweetened applesauce
- 1 whole wheat flour
- 1 baking powder
- 1/2 salt
- 2 ground cinnamon
- 2 ground ginger
- 1 quick-cooking oatmeal
- 1/2 apple
Instructions:
1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease a cookie sheet.
2. In a medium bowl, stir together sugar and applesauce. Sift together the flour, baking powder, salt, and cinnamon; stir into the applesauce mixture. Add the rolled oats, apples; stir until combined.
3. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 10 minutes in the preheated oven. Allow cookies to cool slightly before removing from the baking sheet.
Title: Banana Split Cake
Ingredients:
- 1 water
- 1 1/3 banana
- 1 eggs
- 3 strawberry
- 1 bananas
- 1
- 4
Instructions:
1. Preheat oven to 350°F.
2. Prepare three 9-inch round cake pans by coating with cooking spray and dusting with flour.
3. In a large mixing bowl, combine cake mix, water, mashed banana and eggs. Beat with an electric mixer until well combined. Pour cake batter evenly into the prepared cake pans.
4. Bake for 20-25 minutes or until toothpick inserted into centers of each cake comes out clean. Cool cakes on a wire rack until completely cooled. Turn cakes out. With a wide knife, slice off rounded tops of cakes until top surfaces are flat.
5. Slice bananas and hull/slice strawberries; set aside. I always reserve three large strawberries, slice them into fans and set them aside for garnishing.
6. Place first cake layer on serving plate/pedestal. Spread generously with chocolate frosting to 1/4-inch from the outside edge of the cake. Arrange a thin layer of sliced strawberries and then bananas atop the frosting. Place second cake layer atop these layers and repeat once more.
7. Place third cake layer on top. Spread top of cake only (not down sides of cake) with a generous layer of strawberry frosting. Then arrange sliced strawberries in the pattern of your choice atop frosting. I like to make three strawberry fans and arrange them in the center of the cake with circles of overlapping strawberries radiating outward.
8. Slice and serve with a scoop of the ice cream of your choice. Refrigerate until ready to serve, and store left-overs in refrigerator for up to 24 hours. If you plan to store longer, please note the strawberries and banana slices may soften or discolor.
Title: Ohana Bread Pudding With Bananas Foster Sauce
Ingredients:
- 5 eggs
- 3 salt
- 1/2 nutmeg
- 1/2 sugar
- 1 1/2 sugar
- 8 brown sugar
- 4 corn syrup
- 4 unsalted butter
- 4 heavy cream
- 4 vanilla extract
- 1 spiced rum
- 1 banana
- 1
Instructions:
1. I am not sure of the directions, the post on Disney's All Ears Website was taken down (they replaced it with cheesecake)and I only wrote down the ingredients for shopping. But if anyone knows them please post them!
2. Here they are:
3. TO MAKE THE BREAD PUDDING:
4. Preheat oven to 350 degrees F. Grease large baking dish with butter.
5. In large bowl, whisk eggs, milk, salt, sugar, cinnamon, and nutmeg.
6. Cut bread in 1/2-inch cubes. Add bread, pineapple, coconut, and raisins (if desired) to egg-and-milk mixture. Add bread custard mixture to the greased baking dish.
7. Bake 1 hour and 10 minutes. Remove from oven. Let stand 5 minutes.
8. MEANWHILE, MAKE THE BANANA FOSTERS SAUCE:
9. In a saucepan, combine dark brown sugar, corn syrup, butter, and half of the heavy cream. Using high heat; bring to a rolling boil. Allow mixture to boil 10 minutes.
10. Add remaining heavy cream. Let it boil additional minute.
11. Now add the rum and vanilla extract. Carefully flambe pan using a long stemmed lighter. Let boil until the flame goes out. Reduce to a simmer and stir with a high heat spatula.
12. Peel and slice bananas; add them to the caramel sauce. Remove the caramel from the heat and set aside.
13. TO SERVE:
14. Place scoop of ice cream on top of each portion of bread pudding. Top with bananas Foster sauce.
15. Recipe note:
16. Make the sauce as bread pudding is baking to have both hot and ready to serve at the same time.
17. Makes 6-8 servings.
18. From: Disney's Polynesian Resort.
Title: Cherry Surprise Oreo Truffles
Ingredients:
- 1 maraschino cherries
- 1 maraschino juice
- 1/3 rum
- 1
Instructions:
1. COMBINE the OREO crumbs, maraschino juice, and rum in a bowl until well mixed.
2. ROLL mixture all over the whole cherries until coated finely. Roll in finely crushed Oreo's and chill until firm.
Title: Mocha Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 1 Splenda granular
- 2 1/2 instant coffee crystals
- 1/2 baking powder
- 3 ground cinnamon
- 1/3 eggs
- 2 3/4 flour
- 1/2 instant espresso powder
- 1/2 water
- 1 powdered sugar
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Beat the butter in a large mixing bowl with an electric mixer on mediun to high speed for 30 seconds; add sugar, coffee crystals, baking powder, cinnamon, and 1/8 teaspoon salt; beat until combined.
3. Beat in eggs until combined; beat in cocoa powder and as much of the flour as you can with the mixer; stir in remaining flour with a wooden spoon; stir in nuts.
4. Divide the dough in half; shape into loafs, using flour on hands; Place loaves on greased cookie sheet about 5 inches apart on cookie sheet; flatten to 3-inches wide; Bake for 20 to 25 minutes or until firm and a toothpick insterted in center comes out clean; reduce oven temperature to 325 degrees.
5. Cool on cookie sheet; transfer loaves to cutting board, cut each loaf diagonally into 1/2-inch-thick slices; Lay sliced, cut side down,on cookie sheet; bake for 8-minutes; turn slices over and bake 7 to 12 minutes more or until dry and crisp; transfer to racks and cool.
6. For espresso drizzle, in a medium bowl dissolve instant espresso in 1 tablespoon water; stir in powdered sugar; add additional water, IF necessary, to make drizzling consistency, drizzle over biscotti's.
Title: Brownie Pizza
Ingredients:
- 1 flour
- 2 water
- 1/3 egg
- 1/4 chocolate chips
- 1 mini marshmallows
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Spray a 12-inch pizza pan with cooking spray.
3. In a large mixing bowl, combine brownie mix, flour, water, oil, and egg. Beat with a wooden spoon for about 1 minute. Stir in chocolate chips.
4. Spread batter in the pan and sprinkle with the candy coated peanut butter candies. Bake for about 18 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove and immediately sprinkle with marshmallows. Cool for 15 to 20 minutes then drizzle with caramel or butterscotch ice cream topping. Slice into wedges when cool.
Title: Tropical S'mores (Version 2)
Ingredients:
- 8 marshmallows
- 8 mango
- 1
Instructions:
1. Broil marshmallows with the oven door open until they marshmallows are golden brown, about 1-2 minutes; MONITOR CLOSELY. If making over an outdoor grill, toast marshmallows until golden brown on the outside and soft on the inside.
2. Place two marshmallows on each cookie.
3. Top with mango slices and remaining cookies.
4. If desired, drizzle with caramel sauce and sprinkle with coconut and sliced almonds.