lumicero/recipes-ing2inst huggingface dataset:
Title: Popcorn Cake
Ingredients:
- 2 salted peanuts
- 12 butter
- 16 miniature marshmallows
- 1/2
- 16
Instructions:
1. Melt oil, butter and marshmallows over low heat until melted together.
2. Pour M&M's and peanuts in melted mixture.
3. Stir in popcorn until all is mixed together.
4. Press into greased angel food cake pan and let cool.
5. Dump onto a platter and cut.
Title: Big Soft, Almost Fat Free Chocolate Cookies - Ww
Ingredients:
- 1 light brown sugar
- 4 artificial sweetener
- 3/4 vanilla extract
- 1/3 all-purpose flour
- 2 whole wheat flour
- 1 cocoa powder
- 1/2 baking soda
- 1/4 salt
- 1/2
Instructions:
1. Position rack in the center of the oven; preheat oven to 350°F Line a baking sheet with parchment paper.
2. Place the chocolate in a small bowl and microwave on High 15 seconds, stir, then continue microwaving in 10 second increments until halfway melted. Remove from the microwave and continue stirring until completely melted.
3. With an electric mixer on high, beat the egg whites in a large bowl until foamy, about 30 seconds. Beat in both sugars until creamy, about 1 minute. Beat in the melted chocolate. Remove the beaters and stir in the flour, whole-wheat flour, cocoa powder, baking soda, and salt all at once with a wooden spoon, just until moistened.
4. Drop by rounded tablespoonfuls onto the prepared baking sheet. Bake until puffed, cracked, and dry, about 15 minutes. Cool cookies on the baking sheet for 2 minutes, then cool completely on a rack. Cool the baking sheet for 5 minutes before baking additional batches. Store in an air-tight container for up to 5 days.
Title: Cockeyed Cake With Sugar Topping
Ingredients:
- 1 1/3 flour
- 3 baking soda
- 1 sugar
- 1 salt
- 1/2 vinegar
- 5 vanilla
- 1 cold water
- 1 butter
- 1 brown sugar
- 4 milk
- 2/3
- 2
Instructions:
1. Pour flour into the sifter, add to it the cocoa, soda, sugar and salt; sift this into a greased square pan, about 9x9x2 inches. Now make 3 holes in the dry mixture. Into one, pour the oil, into the next, the vinegar; into the last, the vanilla. Now pour the cold water over it all. You'll feel as if you are making a mud pies, but beat with a spoon until it's nearly smoth and you can't see the flour.
2. Bake at 350 degrees for 25 minutes. Then take the cake out and let is cool slightly. Do not turn the oven off !
3. Sugar Topping: Mix all topping ingredients together in a bowl. Then spread on cake and put back into the oven till the frosting bubbles on the whole top of the cake.
Title: Chocolate Chip Cookie Encore
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 3/4 light brown sugar
- 1 dark brown sugar
- 1/2 white sugar
- 1/2 egg
- 1/3 pecans
- 1
- 1/2
Instructions:
1. Grease a cookie/baking sheet/s (or line the pan with parchment paper).
2. In a bowl mix together the flour with the next 3 dry ingredients.
3. In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
4. Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
5. Add in the flour mixture and beat until just blended.
6. Mix in chocolate chips and nuts.
7. If you find that the dough is too soft place in refrigerator for 2 hours.
8. Set oven to 350°F.
9. Drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
10. For jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
11. Cool on baking sheet for about 5 minutes then transfer to wire racks.
Title: Field Berry Soufle'
Ingredients:
- 6 berries
- 4 sugar
- 2
Instructions:
1. put egg whites and sugar in a bowl - whip with an electric mixer until peaks form and stay (i feel sorry for those doing this by hand).
2. In 4 - 2 cup ramekins put approximately 1 tablespoon (or more if you like) field berries - i used frozen thawed to room temperature.
3. evenly distribute the whipped egg whites between the ramekins and gently fold the fruit in for about 3 - 4 turns. Any more will cause the eggs to deflate.
4. Bake in a 375 degree oven for 18 - 20 minutes without peeking.
5. Voila - soufle'.
Title: Cinco De Mayo Margarita Cupcakes
Ingredients:
- 2 butter
- 1/4 margarine
- 2 margarine
- 1 sugar
- 3/4 water
- 1/3 lime zest
- 1/4 Cool Whip
- 5
- 4
- 1 1/2
- 2
- 3 -4
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. In small bowl, mix 1 1/2 cups pretzel, 2 T sugar and 1/4 cup melted butter or margarine until blended. Spoon about 1 tablespoon mixture in each cup.
3. 3In large bowl, beat cake mix, margarita mix, water, oil, egg whites and 3 tsp zest with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among cups (two-thirds full).
4. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
5. In medium bowl, fold whipped topping, yogurt and 2 tsp lime zest until blended; add food coloring if desired and frost cupcakes. Sprinkle with remaining 1/2 cup coarsely crushed pretzels. Store loosely covered in refrigerator.
Title: Peaches and Cream Dessert
Ingredients:
- 1 1/2 butter
- 1/4 marshmallows
- 1/2 lemon juice
- 2
- 1 1/2
- 1
Instructions:
1. Mix vanilla wafer crumbs with melted butter.
2. Pat half of this mixture into a 9x9 cake pan.
3. Heat marshmallows; add orange juice and lemon juice.
4. Heat over low heat (double boiler would be best) until partially thickened.
5. Fold in peaches and cook a while longer; cool.
6. Fold in whipped cream; pour over wafers.
7. Sprinkle reserved crumbs over top.
8. Chill.
Title: Cheesecake Pie W/Triple Berry Curd
Ingredients:
- 2 sugar
- 1 butter
- 2 ricotta cheese
- 1 sour cream
- 2/3 cream cheese
- 2/3 granulated sugar
- 8 all-purpose flour
- 5 -6 vanilla extract
- 4 salt
- 1 -2 eggs
- 1/8 frozen blackberries
- 2 fresh blackberries
- 1 frozen blueberries
- 1/2 fresh blueberries
- 1 frozen raspberries
- 1 fresh raspberry
- 1 sugar
- 1/3 Splenda sugar substitute
- 1/4 half-and-half
- 1/3 cornstarch
- 2 vanilla
- 1 -2 fresh lemon juice
- 2 eggs
- 2
Instructions:
1. Preheat the oven to 350°.
2. THE CRUST.
3. To the prepare crust, combine the first 4 ingredients in a small bowl; stir with a fork until moist. Press into bottom and 1 inch up the sides of a 9-inch greased (cooking spray or butter) pie plate. Bake at 350° for 7 minutes; cool on a wire rack.
4. THE FILLING.
5. To prepare the filling, combine the cheeses, sour cream, and the following 4 ingredients in a stand mixer; beat at a medium-high speed until smooth. Add eggs and egg yolk; beat until smooth. Spoon filling into prepared crust. Bake at 350° for approximately 35 minutes or until set (jiggles in the center, but is set 2-inches from the crust). Cool completely on a wire rack. Cover and chill at approximately 4-6 hours or overnight.
6. To serve, spread Triple Berry Curd evenly over top.
7. THE CURD.
8. Place all berries in a blender, and process until smooth. Press the berry puree through a sieve over a medium bowl using the back of a spoon, pouring the half 'n' half over the sieving berries as you do so; discard seeds. Reserve any of remaining puree for another use; store in the refrigerator.
9. Whisk in the eggs into the puree mixture; whisk until well-incorporated. Sieve in (or with a flour-duster) the cornstarch, sugar/splenda, lemon juice, and vanilla. whisk until smooth. Bring to a boil in a small saucepan over medium heat, stirring constantly with a whisk. Reduce heat, and simmer 1 minute or so until thick, stirring constantly. Remove from heat and Cool.
10. Spoon the mixture into a medium bowl and let cool completely before serving with cheesecake.
Title: Biscotti
Ingredients:
- 1/2 butter
- 1 eggs
- 3 wheat flour
- 3 salt
- 1/2 baking powder
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F
2. Spray a jelly roll pan (a cookie sheet with sides) with cookie spray. Set aside.
3. Cream butter and sugar together. Add vanilla and eggs.
4. Whisk dry ingredients together and slowly add to butter mixture.
5. Add walnuts (or whichever nuts you prefer).
6. Turn dough onto floured surface; divide dough in half. Knead on half at a time, and roll into a 1' log. Place onto prepared sheet. Repeat with the other remaining half of dough.
7. Bake for 30 minutes. Take out of oven and cut into 1" wide slices. Lay on their sides and bake for 10 minutes.
8. Let cool before eating. Enjoy!
Title: Raspberry Cream Frosting (Fruit-Sweetened, No Added Sugar)
Ingredients:
- 1/2 vanilla extract
- 1 1/2 heavy whipping cream
- 2
- 2 -3
Instructions:
1. Use an electric mixer or electric beater to whip the jam and vanilla smooth.
2. Stir in the cream and, if desired, a few drops of red food coloring or beet juice.
3. Increase the mixer speed to medium-high and whip until the cream is stiff. When it has the light, airy consistency of whip cream, continue whipping it for one minute longer to give it a firmer texture. Use immediately.
Title: Moist Pineapple Cake
Ingredients:
- 2 flour
- 1 salt
- 1 1/2 sugar
- 2 baking soda
- 20 crushed pineapple
- 2 eggs
- 1 vanilla extract
- 1 sugar
- 1/2 butter
- 1/2 evaporated milk
- 1/2 coconut
- 1/2
Instructions:
1. Mix flour, salt and sugar.
2. Fold in pineapple, eggs and vanilla; mix well.
3. Pour into greased 13 x9 pan.
4. Bake at 325 degrees for 45 minutes.
5. For icing, cook sugar, butter and evaporated milk two minutes over medium heat, stirring constantly.
6. Add coconut and nuts.
7. Ice while cake is hot.
Title: Strawberry Yogurt Fruit Dip
Ingredients:
- 8 light cream cheese
- 8 Cool Whip Lite
- 12
Instructions:
1. Thaw Cool Whip , let cream cheese soften.
2. Mix all three ingredients together and chill .
3. Serve with your favorite fruit. ( Great with strawberries, grapes, bananas, even cantalope ,or honeydew.! ).
Title: Chocolate Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 1/4 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 3 baking powder
- 1 salt
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Butter baking sheets.
3. Beat butter, peanut butter and sugars in a large bowl until blended.
4. Add eggs one at a time, beating well after each.
5. Stir together flour, cocoa, baking powder and salt, and blend into peanut butter mixture until just combined.
6. Stir in chocolate chips.
7. Form into 1 inch balls, spaced 2 inches apart.
8. Flatten in a crisscross pattern with a fork Bake about 10 minutes, until dry on top and golden brown on bottom.
9. Cook on racks.
Title: Boy or Girl Angel Cakes - South Beach
Ingredients:
- 12 eggs
- 1 cream of tartar
- 1/4 salt
- 1 vanilla extract
- 1/2 sugar substitute
- 3/4 whole wheat pastry flour
- 3/4
- 2
Instructions:
1. Heat oven to 350. Coat 2 (8x8-inch) glass baking dishes with cooking spray. In a large bowl, beat egg whites, cream of tartar, and salt with electric mixer at high speed until soft peaks form. Add extracts and beat briefly to combine. Gradually add sugar substitute; continue beating whites until stiff peaks form.
2. Sift 1/4 cup of the flour over egg whites. Using a rubber spatula, gently fold in flour until fully combined. Repeat twice with remaining flour until all of the flour is incorporated.
3. Divide batter evenly between baking dishes, gently smoothing out tops. Bake, turning once halfway through, until cakes are golden and a tester inserted in the center comes out clean, 18-20 minutes. Cool completely.
4. When cakes are cool, cut each into 4 squares and carefully transfer to a cutting board. Trim browned edges, then cut each square into 4 (2-inch) squares. You should have 32 squares total.
5. Place 1 cup whipped topping in each of 2 smalls bowls. Add a few drops of red food coloring to 1 bowl and mix. Add a few drops of blue food coloring to the other bowl and mix, if you're making both colors.
6. Lay squares of cake on a flat work surface, top each with 1 1/2 teaspoons pink or blue topping, spreading filling to just shy of cake edges. Top each with a second cake square and 1 1/2 teaspoons topping.
Title: Debra's Chocolate Cloud
Ingredients:
- 1/2 vanilla
- 1/4 stevia powder
- 1/4
- 1
Instructions:
1. Whip cream, vanilla, and stevia in a bowl until stiff peaks form.
2. Stir in the chocolate with a spoon.
3. Note: She says you will have to use more chocolate if you use Hershey's baking chocolate. I used Penzey's and 1 tsp was perfect.
Title: Asbusa
Ingredients:
- 2 sugar
- 2 1/2 plain yogurt
- 16 butter
- 3/4
Instructions:
1. Bring all ingredients to room temperature.
2. Use a large bowl to mix sugar and cream of wheat. Add butter then mix by hand, rubbing the butter, sugar and cream of wheat between your palms for 10 minutes or until the mixture is very well blended.
3. Add the yogurt and mix with your hands until the dough feels smooth in your hand. If it feels dry add one tablespoon of water at the time until it feels like pastry dough.
4. Butter a 13x9x2" pan and pat the dough into the pan with your hand.
5. Slice the dough in 2 x 2 inch squares or any shape you desire.
6. Press one almond half onto the surface of each piece if desired, if you do not prefer almonds you do not have to use or may try your own decoration.
7. Bake at 350 degrees for 30-40 minutes or until golden brown.
Title: Chocolate Cherry Pudding (Low-Calorie, Sugar-Free)
Ingredients:
- 1 instant chocolate pudding mix
- 1 3/4 water
- 1
Instructions:
1. Combine the pudding mix and water in the bowl of an electric mixer and stir for two minutes.
2. Add the pie filling and stir until combined.
3. Pour into serving bowls and refrigerate for about an hour or until slightly firm.
Title: Gingersnap Bread Pudding
Ingredients:
- 32 golden raisin
- 1/4 eggs
- 4 skim milk
- 1 3/4 sugar
- 1/2
Instructions:
1. Place cookies in a lightly greased 9" square baking pan.
2. Sprinkle with raisins if desired.
3. Blend eggs, milk and sugar together with whisk and pour over cookies. Stir together.
4. Cover with foil and refrigerate at least 2 hours, or up to 24 hours.
5. Preheat oven to 325°F
6. Bake with foil on 45 minutes or until center comes out clean with knife, removing the foil for the last 10 minutes of baking.
7. Garnish with whipped cream if desired.
Title: Carrot, Pecan and Liqueur Dessert
Ingredients:
- 1 1/2 carrots
- 3 eggs
- 1/2 brown sugar
- 1/2 salt
- 2 ground cinnamon
- 1/2 heavy cream
- 3 Kahlua
- 2 vanilla
- 1 pecans
- 3/4 heavy whipping cream
- 1/2 brown sugar
- 2 salt
- 1 vanilla
- 1 lemon, zest of
- 1
Instructions:
1. Boil the carrots in a little water until soft, then drain very well in a sieve or colander.
2. While carrots boil set oven at 375 deg F or 190 deg C., and grease a 9" pie dish or some similar oven dish.
3. Whisk together well: eggs, brown sugar, salt, cinnamon, milk, cream, Kahlua and vanilla. Mix very well, or do this step in a blender or processor.
4. When carrots are soft and have been drained, simply crush them with a fork -- don't make a purée but don't leave large pieces in the mash: just evenly break them up.
5. Add the milk-egg mixture to the mashed carrots, then fold in the pecans.
6. Ladle or pour the dessert mixture into the greased oven dish. Bake for about 40 - 45 minutes, until set. (It might have the slightest wobble in the centre when done).(After 20 minutes of baking you will probably need to shield the pie with foil to prevent edges turning too brown -- keep a watch for that).
7. Cool pie until lukewarm.
8. Put the ingredients for the topping (EXCEPT the lemon zest) in a bowl, and beat with an electric mixer until the cream holds soft peaks.
9. Grate the zest from a lemon (avoiding the white pith) and keep. Each serving needs about 1/2 teaspoon or more, as it adds to the flavour of the dessert -- if your lemon does not yield enough zest, use a second one as well.
10. If you used a pie plate for the dessert you should be able to cut neat wedges when serving, otherwise divide dessert into squares to serve.
11. Top each serving with a spoonful of cream, and the lemon zest as suggested in the step above.
Title: Lemon Coconut Bars
Ingredients:
- 1 flour
- 1/4 sugar
- 1/2 salt
- 3/4 sweetened coconut
- 6 butter
- 3/4 sugar
- 2 eggs
- 1/4 lemon juice
- 1 lemon peel
- 1 flour
- 1/2 baking powder
- 1 salt
- 1/4 powdered sugar
Instructions:
1. To make the crust:
2. Preheat oven to 350-degrees F.
3. Line an 8x8-inch pan with foil. Butter foil and set aside.
4. Combine flour, sugar and salt in food processor and process for 3 seconds.
5. Add coconut and butter and process until mixture resembles meal and starts to clump together. Gather dough in a ball.
6. Press dough in prepared pan.
7. Bake for 25-30 minutes.
8. Prepare filling while crust is cooking.
9. In a food processor combine 3/4 cup sugar, eggs, lemon juice and peel, flour, baking powder and salt together and blend until smooth.
10. Remove crust from oven. Pour filling over crust.
11. Return to oven and bake for 30 minutes or until filling is set and springs back when touched in the center.
12. Transfer to rack and let cool.
13. Cut into 16 bars and sift powdered sugar over bars.
Title: Red Cherry Pie
Ingredients:
- 2 tart cherries
- 3/4 sugar
- 1/4 cinnamon
- 5 cornstarch
- 1/2 sugar
- 1 butter
- 1/2
- 5
- 2
Instructions:
1. Drain Cherries, reserving 1 cup juice; set cherries aside.
2. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps.
3. Stir cherry juice into sugar mixture.
4. Cook over medium heat, stirring constantly, until smooth and thickened.
5. Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract.
6. Stir in food coloring, if desired.
7. Line a 9" pieplate with half of pastry.
8. Pour cherry mixture into the pastry shell.
9. Cover with top crust.
10. Trim edges of pastry; seal and crimp edges.
11. Cut slits in top of crust for steam to escape.
12. Bake at 425° for 45-55 minutes or until golden.
13. Yield: one 9" pie.
Title: No Sugar Coffee Sugar Cookies
Ingredients:
- 1 margarine
- 1 sugar substitute
- 2 eggs
- 2 instant coffee
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/4 cinnamon
- 1/4 salt
Instructions:
1. Cream butter and sugar.
2. Beat eggs, add instant coffee and vanilla.
3. Sift flour, baking powder, cinnamon, and salt.
4. Add egg mixture to creamed butter and beat until smooth, shouldn't look curdled anymore. Chill 1 hour.
5. Pre heat oven to 375 Roll dough into 1 inch balls and roll in sugar substitute.
6. Place on ungreased cookie sheet on 2 1/2 inch centers. Bake 10 - 2 minutes until light brown on edges.
Title: Traditional Butter Cake
Ingredients:
- 250 butter
- 100 margarine
- 1/4 salt
- 250 sugar
- 250 flour
- 1 baking powder
- 5 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 180degrees celsius.
2. Sift baking powder and flour into a bowl.
3. In another bowl, cream margarine, butter, salt and sugar till fluffy. Add eggs in one at a time, only after the previous egg has been thoroughly mixed into the batter.
4. Add vanilla and sifted ingredients into the batter and mix well. Pour into a greased and lined 8 inch square pan and bake for 50 minutes.
5. Note: it might start getting kinda brown at 20 mins, so I strongly reccomend that you tent it with tin foil after around 20 mins, to prevent the top from burning due to the large amt of butter in the recipe.
Title: Shu Cream (Japanese Cream Puff)
Ingredients:
- 6 butter
- 4 sugar
- 1 water
- 1 flour
- 3 eggs
- 3 flour
- 3/4 sugar
- 1 1/2 milk
- 1 1/2 butter
- 2 1/2 powdered sugar
Instructions:
1. For the cream puff pastry:
2. Preheat oven to 375°F.
3. Beat eggs in a bowl. Set aside.
4. On a pan in low heat, mix butter, sugar, and water. Bring to a boil.
5. Bring back to low heat. Add flour and mix really quickly.
6. Turn off heat. Add eggs and mix very well.
7. Put mixture in a bag.
8. Squeeze in mounds of 10-12 on wax paper lined pan.
9. Bake for 20-30 minutes until the tips are a little brown.
10. Cool puffs on rack when done.
11. For the custard filling:
12. In a pan, mix eggs and sugar.
13. Add the flour and mix well.
14. Add warm milk gradually. Put on stove in low heat.
15. Stir constantly until it thickens.
16. Remove from heat. Melt butter and mix very, very well.
17. Cool custard.
18. If you have the injection, fill it with the custard cream and fill the puff pastry. If not, slice the puff pastry in half and fill lower half with the cream custard. Dust top with powdered sugar, if desired.
19. Enjoy!
Title: Chocolate Chip Flirt Rice Pudding from Nyc's Rice to Riches
Ingredients:
- 1 full-cream milk
- 250 orange, zest of
- 1/2 brown sugar
- 3/4 risotto rice
- 1/2 dark chocolate
- 200
Instructions:
1. Put everything, except the chocolate, into a heavy based saucepan and bring to boil, stirring frequently.
2. Simmer 30 minutes until rice is tender and mixture thick and creamy.
3. Temove from heat and add chocolate. Stir a couple of times to give a ripple effect.
4. Serve warm or cold.
Title: Date Squares
Ingredients:
- 1 pitted dates
- 1 water
- 2/3 brown sugar
- 1/2 cornstarch
- 1 unsalted butter
- 1/2 brown sugar
- 3/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1/2 rolled oats
- 1 1/2
Instructions:
1. For the date filling: Combine the dates, water, sugar, cornstarch and lemon juice in a medium saucepan, stirring often, until thick and smooth, about ten minutes.
2. Preheat the oven to 350°F.
3. In a mixing bowl cream butter, then cream in sugar.
4. In another bowl, sift together the flour, baking soda and salt.
5. Blend flour mixture into the butter mixture, then blend in the rolled outs.
6. Grease a square Pyrex baking dish 8x8 inches/2L (I use a square baking pan of the same size).
7. Put half the rolled oats mixture evenly over the bottom. Spread the cooled dates over the base. Then add the remaining rolled oats mixture over the dates.
8. Bake in the oven for 30 minutes or until nice and brown.
9. Cool in pan. Cut into squares or bars.
10. It can be frozen, but in my house it's usually gone within the next few days.
Title: Avocado and Coconut Ice Cream
Ingredients:
- 2 avocados
- 2 lime juice
- 1 1/2 coconut milk
- 3/4 sugar
- 1/4 coconut
Instructions:
1. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk, sugar, and lime juice, and puree until smooth.
2. Process the avocado-coconut puree in you ice cream maker, or ice cream ball, according to the manufacturers instructions. Freeze using your ice cream maker. If you don't have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
3. Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.
Title: Ultimate Chocolate Cookies (M&M's)
Ingredients:
- 1 butter
- 1 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 1/3 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 3/4 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. In a large bowl, cream butter and both sugars until well blended.
3. Add the eggs and vanilla extract and mix to combine.
4. In a separate bowl, sift flour, cocoa powder, baking soda, and salt together.
5. Slowly add these ingredients into the butter mixture and stir until combined.
6. Fold in M&M'S brand minis milk chocolate candies and walnuts, if desired.
7. Chill dough 1 hour or overnight.
8. Drop dough by rounded tablespoons onto a lightly greased tray, about 2 inches apart.
9. Bake for 7 to 8 minutes for chewy cookies or 10 to 12 minutes for crispy cookies.