lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Toffee Matzo Crack
Ingredients:
- 4 -5 unsalted butter
- 1 dark brown sugar
- 1 pecans
- 1 flaked sea salt
- 1 kosher salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
4. Make toffee: Combine butter and brown sugar in a medium saucepan.
5. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.).
6. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!).
7. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
8. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
9. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top.
10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
11. Sprinkle with pecans and sea salt. Note: If you can only find regular salted matzos, cut back or omit the sea salt.
12. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
13. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares.
14. Store in an airtight container in the fridge and serve cold.
Title: Banana Papaya Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1/4 applesauce
- 1/3 papaya
- 1/2 sour cream
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2
- 1
Instructions:
1. Lightly beat eggs.
2. Mix together all ingredients
3. Feel free to add chopped pecans, walnuts, chocolate chips or raisins!
4. Bake at 325 degrees F (Mini cupcakes: Approximately 12-15 minutes. Cupcakes: 23-26 minutes.).
5. Ice with cream cheese icing.
Title: Peanut Butter Oatmeal Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 3 eggs
- 1 vanilla
- 2 peanut butter
- 2 flour
- 2 rolled oats
- 1 baking soda
- 1 cinnamon
- 1/2 salt
Instructions:
1. Preheat oven to 350
2. Cream together the butter and sugar.
3. Add eggs and combine.
4. Add the vanilla and combine.
5. In a separate bowl, mix together the flour, the oats, the baking soda, the cinnamon and the salt.
6. Add the dry to the wet and mix together just until the flour can't be seen, try not to over mix.
7. Scoop out tablespoon-sized balls of dough and plop onto a cookie sheet.
8. Bake for 10-12 minutes.
9. Let cool and then share and enjoy!
10. : ).
Title: Coffee-Marshmallow Crispies by Rachel Ray
Ingredients:
- 10 unsalted butter
- 5 mini marshmallows
- 2 dried cherries
- 1 1/2 ground coffee
- 2 coarse salt
- 1/4
- 1
Instructions:
1. Line an 8 or 9 inch square baking dish with foil; grease lightly.
2. In a 10-12 quart pot, melt the butter over medium low heat.
3. Add 10 cups (save the 2 cups for the end) mini marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes.
4. Remove the pot from the heat.
5. Using a wet spoon or spatula, fold in the rice cereal.
6. Sprinkle in the almonds, cherries, ground coffee and salt; fold QUICKLY to distribute.
7. Sprinkle in the chocolate chips and remaining mini marshmallows (2 cups), folding gently to distribute.
8. Spoon the mixture into the prepared baking dish. Using slightly damp hands or a buttered spatula, press into an even layer.
9. Let cool completely. Cut into squares to serve.
Title: Shortbread Cookies
Ingredients:
- 1 butter
- 3/4 confectioners' sugar
- 4 flour
Instructions:
1. Pre- heat oven to 350°F.
2. Mix all ingredients together with hands until a shiny ball of dough is formed.
3. Pull pieces of dough from large ball of dough and shape into balls.
4. Place balls on cookie sheet.
5. Press balls of dough onto cookie sheet with a fork until relatively flat.
6. Put in oven for 15 minutes.
7. Place on wax paper until cool.
8. Enjoy!
Title: Cranberry Mousse Torte
Ingredients:
- 1 water
- 1/4 eggs
- 2/3 water
- 2 unflavored gelatin
- 1/2 jellied cranberry sauce
- 2 sugar
- 1 sugar
- 1 cornstarch
- 1/2 frozen cranberry juice concentrate
- 1
- 1 1/2
- 3
- 1/2
- 4
- 1
Instructions:
1. Heat oven to 350°F Wrap foil around outside of bottom and side of 10-inch springform pan to catch drips. Spray bottom only of pan with cooking spray. In large bowl, beat all base ingredients except chocolate chips with spoon 50 strokes; fold in chocolate chips. Spread in pan. Bake 35 to 40 minutes or until base pulls away from side of pan; do not overtake. Cool completely, about 1 hour 30 minutes.
2. Meanwhile, place 2 tablespoons water in 2-quart saucepan; sprinkle gelatin over water. Let stand 1 minute to soften. Spoon cranberry sauce and 1/2 cup sugar over gelatin. Heat to rolling boil over medium-high heat. Cook over medium-high heat, stirring frequently, until gelatin is completely dissolved. Stir in orange peel. Cool at room temperature 20 minutes. Cover; refrigerate 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until mixture is slightly thickened.
3. In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold into cranberry mixture. Fold in food color. Spoon mixture over cooled brownie base. Cover; refrigerate about 2 hours or until set.
4. Meanwhile, in 1 1/2-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in cranberry juice concentrate. Heat to boiling over high heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly, until slightly thickened. Cool 20 minutes at room temperature. Pour sauce into small resealable container. Refrigerate about 1 hour 30 minutes or until chilled.
5. To serve, spoon sauce over each serving of torte.
Title: Butterscotch Coconut Pecan Banana Bread
Ingredients:
- 2 flour
- 1 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 3 bananas
- 3/4 pecans
- 3/4 sweetened flaked coconut
- 3/4
Instructions:
1. Preheat oven to 350°.
2. In a medium bowl, mix together all dry ingredients until well combined.
3. With a hand mixer (or stand mixer), cream together your butter and brown sugar until light & fluffy.
4. Beat in eggs one at a time. Mix in mashed bananas.
5. Slowly add dry ingredients & mix until well combined.
6. Add 1/2 cup of each of your inclusions & combine the remaining 1/4 cup in a small bowl. Fold in your inclusions.
7. Add remaining inclusions on top of your batter, and bake for 1 hour, or until your toothpick comes out clean from the center.
8. Cool for 15 minutes, remove from pan & serve warm.
Title: Raspberry Foam
Ingredients:
- 2 small curd cottage cheese
- 2 raspberry gelatin powder
- 2 mint sprig
- 2
Instructions:
1. Gently fold cottage cheese, pineapple, and dry Jello into whipped topping.
2. Cover and refrigerate until thoroughly chilled.
3. Garnish with mint.
Title: Lil' Pumpkin Cakes
Ingredients:
- 16 canned pumpkin
- 1 eggs
- 2 water
- 1/3 pumpkin pie spice
- 2 baking soda
- 1
- 16
- 12
Instructions:
1. Preheat oven to 350*. Grease and lightly flour six 4-inch fluted individual tube pans.
2. In large bowl, combine cake mix, pumkin, eggs, water, pumpkin pie spice and baking soda.
3. Beat with electric mixer on medium speed for 3 minutes.
4. Pour about 1/3 cup of the batter into each tube pan. (Chill remaining batter while cakes bake.).
5. Bake for 10-12 minutes or until tothpick inserted near center comes out clean.
6. Cool in pan on wire racks for 10 minutes.
7. Remove mini cakes from pan. Repeat with remaining batter to make 6 more mini cakes.
8. Tint frosting orange.
9. For each cake: Spread about 2 rounded tablespoons of the frosting on flat side of one mini cake. Add another on top, pressing sides flat together to form a round pumpkin shaped cake.
10. Frost outside of cake with orange frosting.
11. Make stems by trimming sides of green gumdrops straight with knife; place stem in center of each cake.
12. Make gumdrop leaves and vines by rolling out gumdrops on well sugared surface with sugared rolling pin.
13. For the vines, cut the rolled gumdrops into thin strips and wrap them around a straw. Let stand for several hours or until dry.
14. For leaves, use tiny leaf shaped cookie cutter to cut out the rolled candy. Dry on waxed paper.
Title: Joann’s Nutcracker Cookies
Ingredients:
- 1/2 butter
- 1/2 salt
- 2 1/2 sugar
- 1 vanilla
- 2 flour
- 1
- 1/2
Instructions:
1. Preheat Oven to 325 °F.
2. Combine butter, salt, and nuts in a 13” x 9” pan.
3. Toast the nuts for 20 minutes, stirring it once or twice to prevent scorching.
4. Meanwhile, beat the egg whites and the vanilla until foamy. Gradually add the sugar, and beat until stiff peaks form.
5. Gently fold in the flour.
6. Then fold in the nuts.
7. Spray the pan with cooking spray; pour the nut and egg mixture back into the pan.
8. Bake for 30-35 minutes, until mixture is set and golden brown.
9. Remove cookie from pan and cool completely on a baking rack. Then break into chunks.
10. Enjoy!
Title: Chocolate Indulgence
Ingredients:
- 1 eggs
- 2 sugar
- 2
- 1/4
- 2 1/4
Instructions:
1. Arrange ramekins in shallow baking dish filled with 2" of hot water.
2. Whisk eggs, yolks and sugar until thick, set aside. Boil milk and add to egg mixture in slow steady stream while whisking. Add dark chocolate miniatures; stir until melted.
3. Fill pots with chocolate mixture and bake in preheated 325-degree oven for 25 to 30 minutes, until set.
4. Carefully remove pots from hot water, cool to room temperature before refrigerating for 3 hours.
Title: Best Ever Sweetened Condensed Milk Cookies
Ingredients:
- 3 1/2 unsifted flour
- 2 baking powder
- 1/4 salt
- 1 sweetened condensed milk
- 3/4 butter
- 2 eggs
- 1 vanilla
Instructions:
1. Combine flour, baking powder and salt. Cream butter and sweetened condensed milk mixer on low speed, beat in, eggs and vanilla. Beat at medium speed for 1 minute Add flour mixture and beat on slow speed until combined (if using portable mixer use wooden spoon to stir in last portion of flour mixture).
2. Divide dough into thirds. Wrap and chill dough about 2 hrs (or less) until easy to handle.
3. Preheat oven to 350°F.
4. On a lightly floured surface, roll out dough to 1/8 inch thickness. Reroll as necessary to use all dough. Place one inch apart on ungreased baking sheets. Sprinkle with colored sugar if desired. bake 9 to 11 minutes or until very lightly browned around the edges. Store loosely covered at room temperature. Decorate as you wish.
Title: Redbook's Best-Ever Apple Cake
Ingredients:
- 3/4 pecans
- 3 all-purpose flour
- 2 sugar
- 2 ground cinnamon
- 4 baking apples
- 1 baking powder
- 1 salt
- 4 eggs
- 1/2 unsalted butter
- 1/2 vanilla extract
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees. Spray a 10-inch removable-bottom tube pan with non-stick spray. Sprinkle pecans evenly on bottom of pan.
2. In a large bowl, mix 2 tablespoons of the flour, 1/4 cup of the sugar and cinnamon. Add apples and toss to combine.
3. In another large bowl, mix remaining flour, remaining sugar, baking powder and salt. Add eggs, oil, butter, orange juice and vanilla extract. Beat until batter is smooth.
4. Pour half of the batter (about 2 cups) into the prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples, placing them 1/4 inch inward from the tube and the border of the cake.
5. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes.
6. Run a paring knife around the sides and center of cake and turn cake out onto wire rack. Invert cake onto another rack to cool, apple side up.
Title: Strawberry Dream Cake
Ingredients:
- 1 strawberry gelatin
- 1 flour
- 2 water
- 1/2 eggs
- 4 frozen sliced strawberries in syrup
- 1 cream cheese
- 3/4 powdered sugar
- 8 vanilla extract
- 32
- 1/2
Instructions:
1. Combine cake mix, gelatin, flour, water, and eggs. Beat 2 minutes.
2. Add 1/2 of the strawberries with syrup to batter and beat 1 minute.
3. Add oil and beat 1 minute.
4. Pour batter into 2 greased 9 inch cake pans and bake at 350 for 25-35 minutes.
5. For frosting, beat cream cheese until smooth.
6. Add sugar alternating with the remaining strawberries and syrup until smooth.
7. Add vanilla.
8. When cakes are completely cool, frost with the strawberry frosting.
Title: Mango Pudding -- Lactose-Free (Thailand)
Ingredients:
- 2 mangoes
- 1 gelatin
- 1/2 hot water
- 1/3 granulated sugar
- 1 coconut milk
Instructions:
1. Scoop out the flesh of the mangoes & puree it in a food processor or blender until smooth. Set it aside in the processor/blender.
2. In a saucepan, heat water until is reaches a rolling boil, then remove it from the heat.
3. While stirring the water with a whisk or fork, sprinkle the gelatin over the surface of the water & stir briskly to remove any lumps.
4. Add the sugar to the gelatin mixture & stir to dissolve. Add this mixture to the mango in the processor/blender, then add the coconut milk & process briefly until ingredients are combined.
5. Pour this finished mixture into 4 dessert bowls & put in the refrigerator for at least 2 hours but not more than 24 hours.
6. Serve cold on its own, or with fresh fruit & ENJOY!
Title: Linzertorte
Ingredients:
- 150 butter
- 150 margarine
- 1 sugar
- 1 salt
- 1 egg
- 1/4 nutmeg
- 150 cinnamon
- 150 flour
- 1 butter
- 75 margarine
- 75 sugar
- 1 lemon, juice and zest of
- 150
- 1
- 200
Instructions:
1. Preheat oven to 200 degrees Celcius.
2. Cream butter and sugar, add salt and egg and beat until light.
3. Add spices, almonds and flour and mix into a light pastry.
4. Cover and refrigerate for at least 1/2 hour.
5. Roll out 1/3 of the mix to cover a 22cm (9 inch) springform pan.
6. Roll out another 1/3 of the mix to 2cm wide strips and use to create 'walls' of the torte, forming well with the base.
7. Roll out the remainder of the dough thin and put in the fridge until it is quite hard.
8. Almond filling: Cream butter and sugar, then add remaining ingredients and mix well.
9. Fill the empty cake shell with filling (almond OR raspberry).
10. Cut the remaining chilled dough into 1cm strips, and use to create a diamond lattice pattern on top of the cake.
11. Paint the dough with egg yolk.
12. Bake for 40 minutes on the bottom shelf.
Title: Potato Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1 1/2 flour
- 1/2 powdered sugar
- 1/4
Instructions:
1. Cream butter and sugar in a mixing bowl. Add flour and potato chips. Mix well.
2. Form into balls and place on an ungreased cookie sheet. Draw into peaks with teaspoon.
3. Bake in 350 degree oven for 10-12 minutes.
4. Cool completely and sprinkle with powdered sugar.
Title: Chocolate Lovers Favorite Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 eggs
- 5 butter
- 1
- 2
Instructions:
1. In large bowl, beat first 6 ingredients till well blended (mixture will be thick). Stir in chocolate. chips.
2. Pour into greased 9 or 10 inch Bundt pan.
3. Bake at 350 F for 55-60 minutes.
4. (test with a toothpick) Cool in pan 5 minutes, remove and cool on rack completely before serving.
5. Note: Can be dusted with powdered sugar or topped with a chocolate or vanilla glaze.
Title: Marshmallow Date Roll
Ingredients:
- 12 graham crackers
- 1 dates
- 3/4 marshmallow bits
- 1/2 evaporated milk
- 1/4
Instructions:
1. Save 1/3 cup crushed graham crackers, placing them on a 12-inch square piece of foil.
2. Combine remaining ingredients along with remaining crumbs to make a smooth mixture. Form a roll with mixture and roll in the crumbs on the foil.
3. Wrap foil around the date roll and refrigerate overnight. Serves 6, sliced thin.
4. Serve with Cool Whip if desired.
Title: Pumpkin Angel Pie
Ingredients:
- 1 unflavored gelatin
- 1/2 cold water
- 4 eggs
- 1 evaporated milk
- 1 canned pumpkin puree
- 1/2 brown sugar
- 1/2 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 ginger
- 1/4 brown sugar
- 1
- 2
Instructions:
1. In a small bowl soften the gelatin in cold water; set aside.
2. In a double boiler, heat egg yolks, evaporated milk, pumpkin puree, 1/2 cup brown sugar and spices; cook and stir for 10 minutes.
3. Remove from heat and add in the gelatin, stirring until dissolved.
4. Refrigerate mixture until thick.
5. Beat the egg whites and 1/4 cup brown sugar until thick.
6. Fold in the chilled pumpkin mixture with a spatula.
7. Transfer mixture into baked pie crust.
8. Top with whipped cream.
9. Refrigerate until ready to serve.
10. Delicious!
Title: Rich & Creamy White Chocolate Bread Pudding
Ingredients:
- 3 white chocolate
- 10 milk
- 1 sugar
- 1/2 eggs
- 2 white chocolate
- 8 heavy cream
- 1
- 2
- 8
- 3
Instructions:
1. Heat oven to 275°.
2. Heat cream in a double boiler. Add the white chocolate. When melted, remove from heat.
3. In a double boiler, heat the milk, sugar, eggs and egg yolks until warm.
4. Blend the egg mixture into the cream and chocolate mixture.
5. Place bread slices in baking pan.
6. Pour 1/2 the mixture over the bread. Let it set for a while, allowing bread to soak up mixture.
7. Top with the rest of the mixture.
8. Cover with aluminum foil.
9. Bake 1 hour. Remove the foil and bake an additional 15 minutes until the top is golden brown.
10. Sauce: Carefully melt the white chocolate in a double boiler.
11. Remove from heat and mix in heavy cream.
12. Spoon over the bread pudding.
Title: Kart-Wheels
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/4 powdered sugar
- 1/2 baking powder
- 2 milk
- 1
Instructions:
1. Heat oven to 375.
2. Mix flour, butter, powdered sugar, baking powder and just enough milk until dough forms (if dough seems dry, mix in more milk, 1 tsp at a time).
3. Dive dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet; flatten slightly. Make an indentation, 1 3/4 inches in diameter and about 3/4 inch deep, in center of each flattened ball.
4. Fill each indentation with about 2 tablespoons of pie filling. Bake until the edges begin to brown, 20 to 25 minutes.
Title: Berry Sundaes With White Chocolate Sauce
Ingredients:
- 2 caster sugar
- 2 strawberries
- 200 raspberries
- 2 vanilla ice cream
- 300 white chocolate
- 250 cognac
- 1 brandy
Instructions:
1. For white chocolate sauce~ Place the cream in a saucepan and bring almost to the boil over medium heat. Remove cream from heat.and add the chocolate and stir until smooth and melted. Stir in Cognac or brandy if using.
2. Transfer chocolate sauce to a jug then refrigerate sauce until chilled.
3. Process sugar and 1/2 the strawberries in a food processor until smooth.
4. For serving ~ place a few raspberries and a few remaining sliced strawberries in the base of a 2 cup-capacity dessert glass and top with scoops of ice-cream and a few more berries. Drizzle with a little strawberry sauce and white chocolate sauce. Repeat with remaining berries, ice-cream and sauces in 5 more glasses.
5. Serve immediately.
Title: Apple Pudding
Ingredients:
- 1 cinnamon
- 1 pumpkin pie spice
- 1 1/2 apple brandy
- 2 cream cheese
- 1/4 sugar
- 8 vanilla extract
- 1/4 irish cream
- 1/2 cheesecake flavor instant pudding and pie filling
- 1 instant vanilla pudding
- 1 milk
- 1 1/2
- 3/4
- 1
Instructions:
1. In a saucepan combine chopped apples (with sauce), cinnamon, pie spice, butterscotch, and brandy.
2. Bring to a boil and simmer for 5 minutes. Let sauce mix cool.
3. In a separate bowl, beat cream cheese, with sugar until fluffy.
4. Add vanilla extract and irish cream liqueur until well mixed.
5. Add pudding mix and milk until thickened. Fold in whipped topping.
6. In a shallow baking dish pour ½ cup of pudding mix and spread until bottom is completely covered.
7. Add an even row of vanilla wafer cookies.
8. Spoon ½ of cooled apple mix over the cookies followed by ½ of the remaining pudding mix.
9. Repeat layers ending with remaining pudding.
10. Garnish with vanilla wafers.
Title: Dilmah Exceptional Italian Almond Cupcakes
Ingredients:
- 3 tea bags
- 1/3 boiling water
- 125 butter
- 3 eggs
- 2/3 caster sugar
- 1 3/4 self-raising flour
- 1/3
Instructions:
1. Preheat oven to 180C (350F).
2. In saucepan, add teabags to boiling water; allow to cool; remover teabags.
3. In a mixing bowl, combine tea water, butter, eggs, sugar and flour. With a mixer, beat for about 3 minutes or until smooth and creamy.
4. Oil spray mini cupcake trays and sprinkle with almonds.
5. Bake 15 minutes or until firm in the centre. Transfer to a wire rack to cool. ENJOY! :).
Title: Best Ever Pie
Ingredients:
- 2 sugar
- 1 cinnamon
- 1/2 clove
- 1/2 pecans
- 1/2 raisins
- 1/2 butter
- 1 cider vinegar
- 2
- 1
Instructions:
1. Beat egg yolks with mixer until light and fluffy.
2. sift sugar and spices together, and gradually beat into the egg yolks.
3. Stir in the pecans, raisins, and melted butter.
4. Beat egg whites until stiff, but not dry, and fold into sugar mix. Do not beat.
5. While folding in, trickle in the vinegar.
6. Pour into the pie shell
7. Bake at 450 degrees for 10 minutes.
8. reduce heat to 350 degrees and bake for 25 minutes more.
9. cool and enjoy. especially good with whipped cream on top.
10. +.
Title: Orange Blossoms
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 confectioners' sugar
- 3/4 water
- 4 vanilla extract
- 1/3
- 3
- 1 -2
Instructions:
1. Preheat oven to 350 degrees. Spray miniature muffin tins with cooking spray.
2. Combine the cake mix, pudding mix, eggs and oil and blend with a stand mixer for about 2 minutes or until smooth.
3. Pour about a tablespoon of batter into each spot in the muffin tin. I used a mini ice cream scoop about the size of a melon baller.
4. Bake for about 12 minutes. Remove from pan immediately and set aside to cool slightly.
5. Sift the confectioner's sugar into a mixing bowl. Add the water, oil and vanilla and mix until smooth.
6. Dip the warm cupcakes into the glaze and place them on a wire rack with waxed paper underneath to cool and for the glaze to set. This could take a while especially if it's humid.
7. When the glaze has set completely the cupcakes can be stored in an airtight container until it's time to serve them.
Title: Pineapple Crisp
Ingredients:
- 24 1/2 pineapple chunks
- 1/4 quick-cooking oats
- 1 brown sugar
Instructions:
1. Measure 1 cup drained pineapple chunks, and place in small microwave-safe bowl. Mix together oats and brown sugar. Add to pineapple and stir together.
2. Microwave on HIGH 30-60 seconds or until heated through.
Title: Cupcake Cookies
Ingredients:
- 3 graham crackers
- 1 brown sugar
- 2 butter
- 1 pecans
- 1/4 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients together.
3. Fill small candy liners (smaller than the smallest cupcake liners) with dough.
4. Place side-by-side on cookie sheet.
5. Bake for 10 minutes.
6. Cool and frost with white or chocolate frosting.
7. You can use sprinkles to make them more festive. I use red and green for Christmas.
Title: Chocolate Frosting
Ingredients:
- 1/2 bittersweet chocolate
- 6 1/2 unsalted butter
- 1 hot water
- 1 vanilla
- 2 powdered sugar
- 1 1/2 unsalted butter
- 3 salt
- 5 heavy cream
- 1/2
- 1
Instructions:
1. Chop chocolate into small pieces and place in ss bowl with 6 1/2 oz unsalted butter.
2. Put over pan of simmering water.
3. Whisk together as soon as chocolate and butter soften.
4. Keep whisking until just melted and combined.
5. Remove from heat and stir in espresso and vanilla.
6. Cool to room temperature.
7. Whisk together powdered sugar, cocoa and salt in a bowl.
8. Place 5 oz of unsalted butter and 1/2 of the powdered sugar mixture in a Cuisinart food processor.
9. Process scraping down sides.
10. Add rest of powdered sugar mixture, start processor and slowly pour in cream.
11. Process for about 10 seconds.
12. Whisk butter/cocoa mixture together with room temperature chocolate/espresso mixture in a large bowl until it becomes shiny and smooth.
13. Can be frozen.
14. Bring to room temperature before using.
15. Yield: Plenty for a 9" layer cake.