lumicero/recipes-ing2inst huggingface dataset:
Title: Crème Caramels (Easy Microwave Fix)
Ingredients:
- 4 water
- 4 sugar
- 3 eggs
- 1 sugar
- 2 milk
- 1 1/2 vanilla extract
- 1
Instructions:
1. Place water + 1st measure of sugar (4 oz) in a heatproof glass jug & stir well. Cook on HIGH for 11 minutes, till golden (Do not allow the syrup to become too brown as it will cont to cook after removed from the oven). Pour syrup quickly into 6 ramekins where you will allow it to cool & harden.
2. Meanwhile, beat the eggs, egg yolk & 2nd measure of sugar (2 oz) together.
3. Pour milk into a jug & cook on HIGH for 4 minutes. Whisk into the egg mixture w/the vanilla extract & divide this new mixture between the 6 ramekins.
4. Stand ramekins in 1 container & pour in enough water to come halfway up the sides of the ramekins. Cook on LOW for 12 minutes till set. Remove from water, leave to cool & then chill under refrigeration.
5. To Serve: Invert caramel onto a serving dish & garnish w/berries as desired for color.
Title: Caramel Cake
Ingredients:
- 1 3/4 flour
- 1 white sugar
- 1 salt
- 2 baking powder
- 1 unsalted butter
- 3/4 milk
- 1 -2 vanilla
- 1 1/4 brown sugar
- 1 vanilla
Instructions:
1. Preheat oven to 350°F.
2. in a small bowl combine Flour, Salt and baking powder.
3. In a large bowl cream together the butter and sugar until light and fluffy. Add the vanilla and milk, beat into butter and sugar mixture. Once well combined, add the dry ingredients and mix well with a wooden spoon - do not over mix.
4. Spread the batter evenly into a greased 8 x 8 square baking dish. Pour the caramel sauce over the top. (the sauce will float on the top of the batter).
5. Bake in 350 degree oven for 30-35 minutes (until toothpick comes out clean).
6. When serving, cut pieces and flip upside down so caramel sauce is on the top. This cake is great served warm with vanilla ice cream or just on it's own.
Title: A Very Proper English Custard
Ingredients:
- 1 milk
- 2 sugar
- 4 cornstarch
- 1 vanilla
- 2
- 1
Instructions:
1. Bring milk and cream to a simmer slowly on low heat.
2. Whisk the sugar and cornstarch together, add the egg yolks, combine well.
3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
4. Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
Title: Roasted Sesame Cookies
Ingredients:
- 125 butter
- 150 powdered sugar
- 1 egg
- 3 vanilla
- 300 plain flour
- 1 baking powder
- 125 sesame seeds
Instructions:
1. Preheat oven on 180 c.Grease the baking tray.
2. Sift together flour and baking powder.Mix half of the sesame seeds in it.
3. Beat butter and sugar to a soft cream.
4. Add egg and vanilla and beat well.
5. Now gradually work in the flour mix.Mix it well with hands.
6. Roll the dough on a lightly floured surface.
7. Sprinkle remaining sesame seeds on the rolled dough.Roll once again.
8. Cut them using a round cookie cutter.Arrange them on the baking tray,keeping them at a certain distance one from the other.
9. Bake for 15-20 minutes.
10. Remove from oven as soon as they turn golden,although some of them might still be soft.
11. Delicately detatch them from the baking tray, letting them cool on the wire rack.
12. They will become crispy and maybe kept in glass jar.
Title: Bobby Flay's Pumpkin Bread Pudding
Ingredients:
- 1 3/4 flour
- 1/4 baking powder
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 2 eggs
- 1/3 unsalted butter
- 3/4 sugar
- 1 pumpkin puree
- 1/3 milk
- 1 vanilla
- 5 milk
- 1 sugar
- 1 Bourbon
- 1/2 pumpkin puree
- 1 -2 vanilla
- 1/4 salt
- 1 nutmeg
- 1
Instructions:
1. For the bread:
2. In a bowl, combine 1 3/4 cup all-purpose flour, 1/4 teaspoons baking powder, 1 teaspoons salt, 1 teaspoons baking soda, 1 teaspoons cinnamon and 1/2 teaspoons ground cloves.
3. In a separate, larger bowl, beat 2 eggs, 1/3 cup unsalted butter and 3/4 cup sugar until fluffy. Add 1 cup pumpkin puree, 1/3 cup milk and 1 teaspoons vanilla.
4. With a rubber spatula, add dry ingredients to wet and incorporate til blended.
5. Bake in a 350 oven in a greased loaf pan, about 1 hour, or until an inserted skewer comes out clean. Let cool and invert.
6. Cut half of your bread into cubes when cool and let get stale before continuing with recipe. The other half is great for breakfast.
7. For the pudding:
8. Preheat oven to 300 degrees.
9. Scald 1 cup milk, 1 cup cream and 2 teaspoons sugar. This means warming, just below boiling point, not scorching the milk. Make sure a skin has not developed on the surface; if so, remove. Optional add-on: 1 or 2 ounces of your favorite bourbon, whiskey or rum.
10. Combine 5 egg yolks, 1/4 cup canned pumpkin puree, 1 teaspoons vanilla, pinch of salt, 1/4 teaspoons each of ground cinnamon, nutmeg and ginger and 1/2 cup sugar (minus 2 tsp.) and whisk.
11. Ladle one or two ladles of milk into the egg mixture and whisk. You want to gently bring up the temperature of the egg mixture before adding to the milk. This process, tempering, helps to prevent curdling. Incorporate all of egg mixture into milk and stir, on low to medium heat, with wooden spoon until mixture has body and thickness. A good barometer is a visible streak made with your finger on the back of spoon.
12. Take off heat. Pour over bread cubes, which are waiting in a 2-quart buttered pan (approximate size).
13. Pour about 1 inch of water into a larger pan and set pudding pan inside. Water should be half way up the pan. This is called a bain-marie or water bath. Bake for about 50 minutes, or until custard is set. Serve warm or at room temperature. Not very tasty served cold from the fridge.
14. Serves at least 9, maybe a few more.
Title: Baked Yucca Rolls With Cheese
Ingredients:
- 5 yucca root
- 2 milk
- 1 milk
- 3/4 butter
- 2 1/2 baking powder
- 2 eggs
- 1 1/2 gouda cheese
- 2 1/2 salt
Instructions:
1. Boil the yuca in water until soft and add salt. Drain and mash well.
2. Slowly mix in the milk making a slightly soft paste.
3. Add the butter, eggs, and baking powder.
4. Flatten the mashed yucca paste into sheets. Cut the cheese into long strips and place in the middle of each sheet.
5. Roll the sheets into small wraps filled with cheese.
6. Bake at 300 degrees Fahrenheit for 40 minutes.
Title: The Easiest, Best Chocolate Chip Peanut Butter Cookies Ever!!
Ingredients:
- 14 sweetened condensed milk
- 3/4 peanut butter
- 1 3/4 Bisquick
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 375.
2. Blend Peanut Butter and Milk until smooth.
3. Add Bisquick and Vanilla, blend well.
4. Add Chocolate Chips, mix well.
5. Roll dough into one inch in diameter balls.
6. Roll balls in sugar, place on cookie sheet and score with fork.
7. DO NOT GREASE COOKIE SHEET!
8. Bake 6-8 mintes.
Title: Chocolate Pots de Creme with Candied Rose Petals
Ingredients:
- 2/3 heavy cream
- 2 bittersweet chocolate
- 2 light brown sugar
- 1 salt
- 2 vanilla
- 1/2 caster sugar
- 1
- 1/2
Instructions:
1. Place cream, chocolate, sugar and salt into a double boiler and cook until scalding, but not boiling; whisk egg yolks lightly and temper with a bit of the chocolate mixture; when egg yolks are warmed, gradually return them to the double boiler and cook, stirring, over simmering water until thickened, about 10 minutes.
2. Remove from heat, stir in vanilla and pour into 2 pot de creme pots or small custard cups; lay plastic wrap on pudding surface and let cool; then refrigerate until chilled, about 2 hours or overnight; remove from refrigerator about 30 minutes before serving.
3. Optional Garnish: To make the candied rose petals, gently brush each petal with egg white or powdered egg white mixture; sprinkle with sugar; place on cake rack and let dry.
Title: Chocolate Chunk Pumpkin Cake
Ingredients:
- 3 all-purpose flour
- 2 1/4 granulated sugar
- 3/4 brown sugar
- 1 pumpkin pie spice
- 1 1/2 apple pie spice
- 1 1/2 baking powder
- 1/2 baking soda
- 6 salt
- 1 bittersweet chocolate pieces
- 3/4 pumpkin
- 6 butter
- 1/4 eggs
- 1/3 butter
- 1/4 brown sugar
- 2 dark corn syrup
- 1 molasses
- 1 powdered sugar
- 2 -3 molasses
- pumpkin pie spice
- apple pie spice
- ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F. With the nonstick spray for baking, generously coat a 10-inch square tube pan without removable bottom or a 10-inch fluted tube pan. Set aside.
2. In a small bowl set aside 1/2cup of the flour. In a large bowl combine remaining flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. To the reserved 1/2 cup flour, stir in chocolate chunks; toss to coat.
3. In another bowl combine pumpkin, melted butter, and eggs. Add pumpkin mixture to flour mixture; stir until combined. Add chocolate mixture. Stir until combined. Pour batter into tube pan.
4. Bake for 60 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Gently remove cake from pan; cool 30 minutes. Brush with Molasses Glaze; cool. Served with Molasses Whipped Cream. Makes 12 to 16 servings
5. Molasses Glaze: In a small saucepan melt 1/4 cup butter; stir in 1/3 cup packed brown sugar, 1/4 cup dark-color corn syrup, and 2 tablespoons molasses. Bring to simmer. Cook, uncovered, 3 minutes or until slightly thickened. Cool 5 minutes; spoon over cake.
6. Molasses Whipped Cream: In a chilled mixing bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 2 to 3 teaspoons molasses. Beat with electric mixer until soft peaks form. Spoon into serving bowl. Sprinkle lightly with pumpkin pie spice, apple pie spice, or ground cinnamon. Pass with cake.
Title: Chocolate Mousse Cake
Ingredients:
- 300 chocolate
- 185 butter
- 1 sugar
- 10 eggs
- 300
Instructions:
1. Melt chocolate and butter in a bowl for 1 1/2- 2 minutes on HIGH.
2. Preheat oven to 180degC.
3. Beat 1/2 cup sugar and egg yolks together until thick and creamy.
4. Stir in melted chocolate and butter.
5. Beat egg whites until stiff peaks form.
6. Gradually add remaining sugar and beat until thick and glossy.
7. Fold egg whites gently into chocolate mixture.
8. Pour three quarters mixture into a lined and greased springform pan.
9. Bake on low rack for 35- 40 minutes on CONVECTION 180C.
10. Allow to cool slightly.
11. Pour remaining mousse over cake.
12. Refrigerate overnight.
13. Decorate with whipped cream and chocolate squares round the edges.
Title: Caramel and Pear Flan
Ingredients:
- 5 eggs
- 2 sugar
- 1 heavy cream
- 1 salt
- 1 1/4 water
- 1 sugar
- 1 butter
- 1/2 pears
- 1
- 2 -3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Brush 6 (1/2 cups) ramekins with the melted butter and set aside.
3. FOR THE FLAN:
4. Whisk together the eggs plus the two egg yolks.
5. While whisking add the sugar, slowly until dissolved.
6. Add rum extract, heavy cream, milk and salt. Continue to whisk.
7. Strain mixture and transfer to large bowl, to strain out air bubbles.
8. FOR THE CARAMEL:
9. Put sugar and water into small sauce pan. Boil and reduce until a nice amber color or to 'hard crack' stage on your candy thermometer.
10. ** Not to worry. After the flan is baked, cooled and inverted onto plate, the caramel is no longer hard, but just right.**.
11. ASSEMBLY AND BAKING.
12. Into buttered ramekins, pour 2 Tbsp of the hot caramel mixture and rotate to coat the bottom.
13. Place 2-3 pear slices on top of caramel.
14. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until 2/3 full.
15. Place filled ramekins into shallow baking pan and then fill pan with boiling water.
16. **the water bath will allow flan to cook evenly**.
17. Bake for 40 minutes.
18. Remove from oven and allow flans to cool in original water bath.
19. Once cooled, flans can be removed from water, covered and refrigerated overnight if needed.
20. Before serving, place ramekins in a shallow pan of warm water to loosen the custard.
21. Run a knife around the inside edge of ramekin, to further loosen. Place a plate on top of ramekin and flip onto plate to serve.
22. VOILA! You have your Caramel and Pear Flan.
Title: Fluffy Chocolate Frosting
Ingredients:
- 2/3 boiling water
- 6 butter
- 1/2 powdered sugar
- 3 vanilla
- 1
Instructions:
1. Place the cocoa in a mixing bowl and pour the boiling water over it. Stir with a wooden spoon until well mixed.
2. Add the butter and beat at low speed until well mixed, about 30 seconds.
3. Add sugar and vanilla and beat in at low speed.
4. Increase speed to medium and beat until light and fluffy.
Title: Paci Restaurant Coconut Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 1 sugar
- 1 vanilla extract
- 3 eggs
- 1 milk
- 1 flaked coconut
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 10 by 2 inch round cake pan and line bottom with wax paper or parchment.
3. Grease paper and dust pan with flour, knocking out excess.
4. Sift together flour, baking powder, and salt.
5. Beat butter with an electric mixer until creamy.
6. Gradually beat in sugar on medium speed until pale and fluffy.
7. Add vanilla then beat in eggs, 1 at a time (mixture may look curdled).
8. Alternately beat in flour mixture and milk in 3 batches on low speed.
9. Increase speed to medium and beat batter 1/2 minutes, or until smooth.
10. Fold in coconut.
11. Spoon batter into cake pan and spread evenly.
12. Bake in the middle of oven until golden brown or until tester comes out clean, 45 to 50 minutes.
13. Cool cake in pan on rack for 1 hour, then invert onto rack.
14. Remove paper and reinvert onto another rack to cool completely.
Title: Mango Malai
Ingredients:
- 1/2 fresh mango
- 1 nonfat plain yogurt
- 2 sugar
- 2 lemon juice
- 1 nutmeg
- 1 salt
- 2 black grapes
Instructions:
1. Put mango, yogurt, sugar, lemon juice, nutmeg and salt into blender & process until smooth.
2. Spoon into 4 serving dishes, if desired, garnish with grapes cut in 1/2, seeds removed. enjoy!
Title: June's Chocolate Bourbon Cake
Ingredients:
- 1 chocolate pudding
- 1 Bourbon
- 1/2 water
- 1 butter
- 1/3 applesauce
- 1/4 instant coffee powder
- 1 1/2 eggs
- 4 powdered sugar
- 1 light corn syrup
- 2 chocolate
- 2
- 3 -4
- 1
Instructions:
1. Preheat convection oven to 325° F (or 350° for regular oven). Prepare a bundt pan by buttering and flouring it. Set aside.
2. In a large mixing bowl, combine together cake mix, pudding mix, bourbon, water, butter, applesauce, coffee powder, and eggs. Mix gently until dry ingredients are wet. Scrape bowl & beaters. Beat on medium speed for 2 minutes. If using stir in mini chocolate chips by hand. Pour batter into prepared bundt pan.
3. Bake in preheated oven for 50-60 minutes, or until toothpick comes out clean. Let cool in pan for 10 minutes.
4. Invert onto a cake rack set over a plate large enough to fully cover the bottom of the cake. Remove bundt pan. Let cool until lukewarm.
5. For optional glaze, combine powdered sugar and corn syrup (or Lyle’s golden syrup or honey) in a medium bowl. Stir together adding enough cream (1/2-n-1/2 and/or milk) to make smooth and pourable.
6. Pour glaze over cake. (Note: The idea is to fully cover the cake with white glaze so the chocolate stripes stand out. This is totally optional. If the glaze is rather thin, repeat the last step as follows: Holding by the rack, move the cake & rack over to a second plate large enough to fully cover the bottom. Pour the excess glaze that dripped onto first plate, over the cake. Repeat as necessary to achieve a glaze of desired thickness and/or coverage.) Let set about 5-10 minutes before drizzling chocolate.
7. Melt chocolate and stir until smooth. Place in the bottom corner of a disposable plastic baggie. Make a very small cut in the corner of the bag, to allow a thin line of chocolate.
8. Drizzle back and forth over top of cake. Refrigerate until chocolate is set, about 15 minutes. Alternatively leave out overnight to set the chocolate.
Title: Vanilla Buttercream
Ingredients:
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 1/2 milk
- 2 vanilla extract
Instructions:
1. Place the butter in a large mixing bowl.
2. Add in 4 cups sugar, then the milk and vanilla.
3. On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
4. Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
5. If desired, add a few drops of food coloring and mix thoroughly.
6. Use and store the icing at room temperature because icing will set if chilled.
7. The icing can be stored in an airtight container for up to 3 days.
8. **If making a 3-layer cake, use the following proportions: 1 1/2 cups unsalted butter, 8-10 cups confectioner's sugar, 3/4 cup milk, and 1 tablespoon vanilla extract.
Title: Roasted Cherries
Ingredients:
- 24 cherries
- 2 demerara sugar
- 1 sea salt
- 1 cracked black pepper
- 1/4 cherry brandy
- red wine
Instructions:
1. Note from the website: 'The cherries are roasted whole but can be pitted before serving, which is recommended if you are feeding those too young or too old to deal with the pits. (Don't pit them beforehand, or you'll release too many juices.)' However, CG stresses and highly recommends not serving the dessert to children. Furthermore, I would treat this dessert as more appropriate for adults and serve *only* to adults to avoid any problems and an emergency visit to the dentist. I can't imagine having to pit these *after* they've roasted. My two cents.
2. Preheat oven to 450°.
3. Place the whole cherries in a small roasting pan (I used an 8-inch cast iron skillet) sprinkle on the sugar, salt and pepper.
4. Place pan or skillet in the oven and roast until the cherries start to release their juices and the sugar melts and begins to caramelize. This will take about 10 minutes but watch the cherries very carefully, as the sugar may start to burn.
5. Remove from the oven, pour the brandy over and return for another 5 minutes and roast until the juices start to bubble up.
6. Remove from the oven and let cool slightly before serving. Can be cooled completely and reheated gently on the stove top. (If you're removing the pits, do this before reheating.).
7. Yield is estimated.
Title: Strawberry Rhubarb Crisp
Ingredients:
- 4 strawberries
- 4 rhubarb
- 1 sugar
- 1/3 tapioca
- 1 lemon juice
- 1 flour
- 1 oatmeal
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 butter
- 1/2 salt
- 1/2
Instructions:
1. Slice fruit.
2. .Mix first five ingredients together.
3. In a separate bowl, combine flour oatmeal, cinnamon and salt, and cut in butter to resemble coarse crumbs.
4. Press half into bottom of 9 inch pie plate.
5. Add fruit mixture.
6. Top with the rest of the oatmeal mixture.
7. Sprinkle top with chopped nuts of your choice. I use walnuts, almonds or pecans.
8. Bake at 350 for 45 minutes until brown on top.
Title: Chef Joey's Haupai
Ingredients:
- 1 light coconut milk
- 4 -6 arrowroot
- 4 -6 water
- 3/4 pure vanilla extract
- 1/2 bananas
- 1/4 vegan vanilla wafers
- 2 vegan margarine
- 1 unsweetened flaked coconut
- 1/3 five-spice powder
Instructions:
1. Prepare the vanilla wafers by putting them into a large plastic zipper bag and crush them into fine crumbs.
2. Melt the vegan margarine and add it to the vanilla wafer crumbs. Combine the wafers and margarine and then layer the crumb mixture evenly in the bottom of an 8x8 inch pan.
3. Bake at 375°F for 8 minutes. Cool completely before adding the pudding.
4. TO MAKE THE FILLING.
5. Put the lite coconut milk into one quart saucepan. Mix it up with a whisk.
6. In a separate bowl combine the sugar and arrowroot and mix, add the water and mix really well to ensure the sugar is dissolved.
7. Stir the sugar, arrowroot and water mixture into the coconut milk. Heat on med low until thickened. Then add the vanilla and lemon extracts. Mix well.
8. Put the slices of banana on the cooled vanilla wafer crust and then pour the coconut pudding on top.
9. Sprinkle with the desired amount of coconut flakes. You can toast these if you like.
10. Sprinkle with Five Spice Powder.
11. Enjoy!
Title: Chocolate Buttermilk Brownies
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 1/3 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 1/2 butter
- 1/4 buttermilk
- 3 powdered sugar
- 3 pecans
- 2 1/2
- 3/4
Instructions:
1. Preheat Oven to 350, Grease 13x9x2 pan and set aside. In a bowl stir together Flour, Sugar, Baking Soda and Salt then set aside. You can also add a Teaspoon of Cinnamon to flour mixture if you'd like that flavor as well.
2. In saucepan combine butter, cocoa powder and 1 Cup water heat enough that mixture starts to move in pan but not a boil (stir constantly to avoid burning). Remove and pour into dry ingredients previously mixed. Beat with electric mixer until smooth, add buttermilk, vanilla and eggs. Mix thoroughly - batter will be thin. Pour into pan and bake for 35-45 Min or until Toothpick is clean. Mine usually takes 45 min, but at 35 I check it and then start the frosting while it finishes.
3. Frosting:.
4. In saucepan combine 1/4 Cup butter, 3 Tablespoons Cocoa and 3 Tablespoons Buttermilk. Stirring constantly bring to just a boil over medium heat (will look horrible, but don't worry). Pour into mixing bowl and add 2 1/2 Cups of powdered Sugar and 1/2 teaspoon vanilla, mix until smooth.
5. If you'd like to stir in 3/4 cups toasted pecans (chopped) you can, we omit it.
6. Once cake is taken out of oven and placed on wire rack, immediately pour frosting on top and smooth to cover cake evenly. Let cool together on rack for an hour. Cut and serve.
Title: Double-Ginger Sugar Cookies (Or Hazelnut Nutella or Thumbprints)
Ingredients:
- 2 1/2 flour
- 1/3 crystallized ginger
- 1/2 ground ginger
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 1/4 sugar
- 1 vanilla
- 1
Instructions:
1. In a medium bowl, whisk the flour with the crystallized and ground ginger, baking soda and salt. Using a mixer, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Refrigerate the dough for 15 minutes.
2. Preheat the oven to 350 degrees. Position the racks in the upper and lower thirds of the oven. On a lightly floured surface, roll out half at a time of the dough to 1/8" thickness. Using a 2" biscuit cutter, stamp out ronds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Gather the scraps and reroll, cutting out more cookies.
3. Bake the cookies in batches for about 20 minutes, until golden; shift the pans from top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
4. FOR HAZELNUT-NUTELLA SANDWICH COOKIES: In a food processor, finely grind 2/3 cup roasted and salted hazelnuts. Replace both gingers with the ground nuts. Sandwich the cookies with Nutella or another chocolate spread.
5. FOR COCONUT-RASPBERRY THUMBPRINTS: Replace both gingers with 3/4 cup shredded unsweetened coconut. Roll the dough into 1" balls and bake for 14 minutes. Then make a dent in the cookies and fill with raspberry jam (or any jam of your choice - muscadine is great too!). Bake for about 10 more minutes.
6. FOR COCOA NIB-CHOCOLATE CHIP COOKIES: Finely chop two 3-ounce milk chocolate bars with cocoa nibs. Replace both gingers with the chopped chocolate and nibs, folding them in after beating in the dry ingredients.
7. MAKE AHEAD: The cookie dough can be wrapped in plastic and aluminum foil and refrigerated for up to 1 week or frozen for up to 1 month. Thaw in the refrigerator before using. The baked cookies can be stored in an airtight container for up to 1 week or wrapped in plastic and foil and frozen for up to 1 month.