lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Whiskey Cake
Ingredients:
- 1/2 raisins
- 1/2 walnuts
- 1/2 butter
- 1 granulated sugar
- 1 eggs
- 1 1/2 vanilla extract
- 8 flour
- 1 salt
- 1 1/2 heavy cream
- 1/2 powdered sugar
- 3
- 1/2
- 4
Instructions:
1. Preheat oven to 350~F.
2. Butter two 9-inch round cake pans. Line bottoms with wax paper; butter and flour paper.
3. Combine raisins, walnut and whiskey; let stand 30 minutes.
4. In double boiler over hot, not simmering water, melt chocolate.
5. In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes. Reduce speed to medium; beat in chocolate.
6. Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts.
7. In another bowl beat egg whites until soft peaks form.
8. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans.
9. Bake 35-45 minutes or until inserted toothpicks comes out clean. Cool in pans 10 minutes. Remove from pans; peel of waxed paper and cool on racks.
10. Frosting:.
11. In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
12. Spread top of 1 cake layer with whipped cream; top with other layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.
13. Let chocolate stand in warm place 1 square on wax paper. In short strokes, slide vegetable peeler across surface; repeat with second square.
14. Press shavings onto sides of cake. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.
Title: Pineapple Pop 'em Balls
Ingredients:
- 1 sesame seeds
- 1/2
- 1/4
- 2
Instructions:
1. Add the first 3 ingredients to a food processor and blend until somewhat smooth.
2. Add as much juice as is required to make the consistency right for forming into balls.
3. Form into balls and allow to harden.
Title: Pineapple Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking soda
- 2 eggs
- 1 crushed pineapple
- 1 1/2 sugar
- 1/4 butter
- 1 evaporated milk
- 1 coconut
- 1/2 pecans
- 1 vanilla
Instructions:
1. Preheat oven to 350°.
2. Sift together flour, sugar and soda.
3. Mix in eggs and pineapple.
4. Pour into a greased bundt pan and bake for 1 hour at 350°F or until done all the way through.
5. Place all icing ingredients into a sauce pan and bring to a boil.
6. Turn down heat and simmer for 4 minutes.
7. Pour icing over warm cake.
Title: Individual White Chocolate Amaretti Rice Puddings
Ingredients:
- 3/4 amaretti cookie
- 2 short-grain rice
- 2 caster sugar
- 2 white chocolate
- 1/2
Instructions:
1. Combine cookie crumbs and rice.
2. Divide between 4 ramekins.
3. Beat together sugar, milk and chocolate.
4. Pour into ramekins.
5. Place on baking sheet in oven and bake for 1 hour at 180 C till thick and creamy.
6. Stir after 20 minutes and then again after 40 minutes.
7. Serve cold with cream.
Title: Claim Jumper's Chocolate Motherlode Cake
Ingredients:
- 6 eggs
- 3 sugar
- 6 butter
- 3 buttermilk
- 1 1/2 vanilla extract
- 1 1/2 flour
- 3 baking powder
- 6 3/4 baking soda
- 4 1/2 salt
- 4 1/2 boiling water
- 3/4 chocolate chips
- 3
Instructions:
1. Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
2. Sift flour, baking powder and soda, and salt and add to mixing bowl.
3. Fold the boilingwater into the ingredients in the mixing bowl.
4. Mix well.
5. Grease and flour six 8" round baking pans.
6. Pour batter equally into each of the pans.
7. Add 1/2 cup chocolate chips into each pan.
8. Bake at 350 degrees for 25 minutes.
9. Let cakes cool for 10 minutes on a rack, then remove from pans.
10. When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447).
11. Coat with nuts if desired.
12. Cake will keep for 3 days if covered and chill.
13. Serve at room temperature.
Title: Fruity Yogurt
Ingredients:
- 400 plain yogurt
- 1 sugar
- 1 apple
- 1 mango
- 1 orange
- 1 pear
- 1 green apple
- 10 grapes
- 3 vanilla essence
- 1 kiwi
Instructions:
1. Beat the yogurt and sugar in a bowl.
2. Cover.
3. Refrigerate for 60 minutes.
4. Cut all the fruits into small pieces.
5. Put into a bowl.
6. Add the essence and mix.
7. Pour the yogurt on top.
8. Serve in bowls.
Title: Eggnog Creme Brulee
Ingredients:
- 1 1/2 half-and-half cream
- 1 1/2 sugar
- 2 eggs
- 3 vanilla extract
- 2 light brown sugar
- 1
- 1/4 - 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Heat eggnog and half & half in a saucepan over med-low heat just to the boiling point. Set pan aside. Turn heat to low.
3. In a mixing bowl whisk together, or use an electric mixer to mix the sugar and eggs, both whole and yolks, until light and frothy.
4. Slowly add the hot eggnog mixture to the egg mixture. Mix well. Pouring hot custard through a strainer. Add back into saucepan and set over low heat.
5. Stir mixture over low heat with a wooden spoon until it coats the back of the spoon. Stir in extract.
6. Pour custard evenly among cups or ramekins and set these in a larger baking pan.
7. Pour hot water into the baking pan until it reaches 2/3 of the way up the sides of the cups. Place baking pan in oven.
8. Bake for about 35-45 minutes or until a toothpick inserted into center of custards comes out clean.
9. Remove baking pan from oven and then remove cooked custards from the pan. Allow to cool slightly. Cover each with plastic wrap or foil and chill a few hours.
10. To Serve with Brulee Crust: Turn oven to broil. Sprinkle a layer of brown sugar over each custard and place under broiler until sugar caramelizes. Keep a watch so as not to burn. Serve immediately.
Title: Decadent Easter Brownie
Ingredients:
- 240 dark chocolate
- 250 butter
- 120 flour
- 45 cocoa powder
- 360 caster sugar
- 4 eggs
- 3/4 vanilla bean paste
- 140 chocolate chips
- 80 pecans
- walnuts
Instructions:
1. Preheat oven to 160°C.
2. Line the base of a brownie baking tin with baking paper.
3. Microwave 180g of the chocolate and the butter on high for about 2 minutes (microwaves varyin wattage, so stir and check to prevent burning). Stir and set aside.
4. Mix flour and cocoa powder together and set aside.
5. Using an electric mixer on high speed, beat together the sugar, eggs and vanilla until pale and creamy. This should take about 5 minutes.
6. Pour the cool chocolate and butter mix over the egg~sugar mix and gently fold together. Do not overmix. Use a sieve to dust flour and cocoa mix over chocolate and egg mix and again gently fold. Again do not over mix.
7. Gently fold in the chocolate chips/chunks and nuts (if using) evenly through the mix.
8. Pour mix into prepared tin, making sure of even spread of chocolate chunks and bake for about 25-30 minutes. Gently shake the tin and if it has a slight wobble, but not a fluid wobble, the brownie is cooked. If not, bake for an additional 5 minutes.
9. Remove and place on a cooling rack. Allow to cool completely before removing, slice into squares.
10. * To make crossed on your brownies, make a batch of royal icing by mixing 1 egg white with 1 1/4 cups pure icing sugar and 1/2 teaspoon lemon juice. Put into a snap lock bag, snip a corner and start piping your crosses. Piping crosses before slicing makes it easier.
Title: Glenda's Layered Cheesecake Brownies
Ingredients:
- 160 dark chocolate
- 6 butter
- 1 1/2 white sugar
- 4 eggs
- 1 flour
- 1 vanilla
- 1 walnuts
- 250 chocolate chips
- 4 cream cheese
- 1/2 butter
- 2 sugar
- 2 eggs
- flour
- vanilla
Instructions:
1. Preheat you oven to 180oC (375oF), grease a 25-35 cm brownie tin and prepare the brownie base first.
2. Melt the butter and chocolate together in a glass or ceramic bowl (I use the microwave) and set aside to cool.
3. In a seperate large bowl, beat the eggs until fluffy and thick, about 3 - 5 minutes.
4. Gradually add the flour and sugar and continue beating.
5. Add the cooled chocolate mix, vanilla and nuts - beat to combine.
6. Pour all but 2 cups (this will go on top of the cheesecake layer) into the tin and set aside.
7. For the cheecake layer, cream the cream cheese and butter together.
8. Add the sugar and beat for a full minute.
9. Add the eggs, flour and vanilla and beat to combine.
10. Using a tablespoon, carefully place mounds of the cheesecake mix all over the brownie base. Don't pour it all one at once as it will sink!
11. Once you have carefully placed all the cheesecake mix on top, turn over the spoon and smooth out the cheesecake layer, be sure to have it cover all the base.
12. Using the same spoon, drop mounds of the brownie mix leftover on top of the cheesecake layer.
13. Using a toothpick or cake tester, swirl 3 times around the pan to create a marble effect. The extra choc chips can be placed on top if you are feeling decidedly wicked.
14. Bake in the prepared oven for 35-40 minutes, don't over cook.
15. To test, using oven gloved hands, give the tin a little shake, the top should shake like jelly. The brownies will continue to cook and then set out of the oven.
16. Place on an airer to completely cool and wait until the next day to slice and eat.
17. Keep in an air tight container for upto 4 days.
Title: Mama's Super Easy Sour Cream Pound Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 4 water
- 1/3
- 2
Instructions:
1. Preheat oven to 350 degrees Farenheit.
2. Spray Bundt pan cooking spray of choice.
3. Mix all ingredients until well blended.
4. Pour ingredients into greased pan.
5. Bake at 350 degrees for 1 hour and 15 minutes or until toothpick inserted in the middle comes out clean. I always began checking mine around 45 minutes!
Title: Chocolate-Dipped Orange Supremes
Ingredients:
- 4 milk
- 4 vanilla
- 2 egg
- 1 shortening
- 1
- 6
- 4
Instructions:
1. Dip measuring cup into mix and level off; allow to come to room temperature.
2. In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
3. Divide dough in half;place each half on sheet of waxed paper.
4. Shape each half into a log 1/2 inch diameter.
5. Wrap in waxed paper;refrigerate for 1/2 hour.
6. Remove logs from refrigerator.
7. For oval cookies,mold logs into oval shape.
8. For triangle cookies,mold logs into triangle shape.
9. Rewrap;refrigerate until firm ,about 3 hours.
10. Heat oven to 375°F.
11. Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
12. Bake for 6-10 minutes or until edges are golden.
13. Cool completely.
14. In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
15. Set saucepan in hot water to maintain dipping consistency.
16. Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
17. Place cookies on waxed paper to set.
18. Store between sheets of waxed paper in a loosely covered container in a cool place.
Title: Peanut Butter Cup Chocolate Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 buttermilk
- 1/2 eggs
- 2 pure vanilla extract
- 1
- 26
Instructions:
1. Preheat the oven to 350 degrees F. Butter and/or line 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla.
3. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
4. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.
5. Chop up your peanut butter cups and stick them all over the cake!
6. Chocolate Frosting.
7. 6 ounces good semisweet chocolate.
8. 2 sticks (1 cup) unsalted butter, at room temperature.
9. 1 extra-large egg yolk, at room temperature.
10. 1 teaspoon pure vanilla extract.
11. 1 1/4 cups sifted confectioners’ sugar.
12. 1 tablespoon instant coffee powder.
13. 2 teaspoons water.
14. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
15. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes.
16. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
17. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.
Title: Shrewsbury Biscuits
Ingredients:
- 4 butter
- 4 sugar
- 1 egg
- 1 fresh lemon rind
- 8 flour
- 1 baking powder
Instructions:
1. Cream the butter and sugar, add the egg and rind and then beat well.
2. Add the sifted flour and baking powder.
3. Knead, roll out and cut into rounds.
4. Make a small hole[just under 1 cm diameter] in the centre of every second biscuit.
5. Bake 15-20 minutes at 350 deg F.
6. When cold, put the biscuits together with raspberry jam.
Title: Oranges in Caramel Syrup
Ingredients:
- 8 oranges
- 2 lemons
- 3 water
- 1 1/3 sugar
- 1 white wine
- 2 1/2 white wine
- 2 1/2 Grand Marnier
Instructions:
1. Remove colored part or orange and lemon peel with a vegetable peeler, cutting from top to bottom of fruit to get 1/2 x 3-inch strips. Slice lengthwise into julienne. Set lemons aside for another use.
2. Trim tops and bases of oranges and cut away any pith.
3. Set oranges on serving platter.
4. In a saucepan bring water to boil and then add peel and boil for 5 minutes. Drain in a colander and then transfer peels to a 3 quart saucepan.
5. Add sugar and 1 cup of wine to the peels.
6. Cook over medium low heat until sugar dissolves, swirling pan occasionally.
7. Increase heat to high and boil until syrup becomes caramel colored. Remove from heat.
8. Stir in liqueur and remaining wine (2 1/2 tablespoons).
9. Pour syrup over oranges and mound peels on top of oranges, arranging remaining peels in syrup around fruit.
Title: Sliced Peaches in Lime Rum Sauce (Diabetic)
Ingredients:
- 1/3 fresh lime juice
- 2 dark rum
- 1 honey
- 2 water
- 1/8 clove
- 1 1/4 cornstarch
- 2 3/4 arrowroot
- 2 water
Instructions:
1. In a saucepan over medium heat, heat the lime juice, rum, honey, and water.
2. Bring to a boil, lower the heat, and simmer for 5 minutes.
3. Add the cloves.
4. Mix together the cornstarch or arrowroot powder and water.
5. Add to the sauce.
6. Add to the peaches and cook for about 10 minutes.
7. Chill and serve in individual dishes.
8. Exchanges: 1 Fruit.
Title: Fresh Peach Cake
Ingredients:
- 1 butter
- 1 sugar
- 2 1/2 flour
- 3 baking powder
- 1 1/2 milk
- 5 butter
- 2 sugar
- 3/4 cinnamon
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 15-10-inch jelly-roll pan, or 13x9x2 inch baking pan.
3. For cake blend 1 tablespoon butter, sugar, flour, baking powder and milk in mixing bowl.
4. Spread in prepared pan (s).
5. For cinnamon-sugar, stir together sugar and cinnamon.
6. Sprinkle half of cinnamon-sugar lightly over dough base.
7. Arrange peach slices by rows on top of base.
8. Sprinkle remaining cinnamon- sugar over top.
9. Drizzle melted butter over all.
10. Bake for 25 to 30 minute.
Title: Molasses Cookies (Lard Recipe)
Ingredients:
- 1 baking soda
- 1 molasses
- 1 brown sugar
- 1 flour
- 1 eggs
- 5
- 2
Instructions:
1. There were no directions given with the recipe other than to bake 10-12 minutes, so these are my best guess.
2. Heat oven to 350 degrees F. You may need to adjust here or there.
3. Cream lard, and brown sugar together.
4. Mix in 1 egg, molasses, and sour milk.
5. Add slowly flour and baking soda.
6. Either drop by teaspoons or make little balls.
7. Beat second egg in separate bowl and brush over the tops before baking.
8. Bake 10-12 minutes.
Title: Quick and Easy Peanut Butter Cookies
Ingredients:
- 15 1/4 eggs
- 2 crunchy peanut butter
- 1/3 sugar
- 3/4
Instructions:
1. Preheat oven to 350.
2. Mix together cake mix, eggs, and oil until powder is completely dissolved into dough. Stir in peanut butter.
3. Drop balls of dough into a small bowl of sugar, then place on a greased cookie sheet.
4. Press fork horizontally and then vertically across each ball to flatten.
5. Bake 10 to 12 minutes or until golden. Remove from pan and cool.
Title: Chocolate Chip Oatmeal Brownies
Ingredients:
- 1 butter
- 2/3 white sugar
- 2/3 brown sugar
- 2 eggs
- 2 vanilla
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 2 rolled oats
- 2 chocolate chips
Instructions:
1. Cream butter and sugar together.
2. Add eggs.
3. Sift dry ingredients together. Add to creamed mixture and mix well.
4. Add vanilla, oats and 1 Celsius chocolate chips. Stir to mix well.
5. Spread in a 9" x 15" buttered pan.
6. Sprinkle top with 1 Celsius chocolate chips.
7. Bake 20 minuters at 350 degrees.
8. Servings depend on how you cut the brownies.
Title: Honey Almond Crunch Cake
Ingredients:
- 7 unsalted butter
- 1 light brown sugar
- 1/2 honey
- 2 honey
- 1/2 egg
- 1 buttermilk
- 1 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Thickly butter a 6-cup loaf pan.
2. Pour in 3 tablespoons of the melted butter, swirl to coat the bottom
3. Sprinkle in 1/4-cup of the brown sugar
4. Drizzle in 2 tablespoons of the honey and sprinkle the almonds evenly over the bottom.
5. In a large bowl, whisk the egg.
6. Add the remaining 3/4-cup brown sugar and mix.
7. Add the remaining 4 tablespoons melted butter and 1/2 cup honey and mix.
8. Gradually mix in the buttermilk.
9. In another large bowl, combine the flour, baking powder, baking soda, and salt.
10. Working in batches, and mixing after each addition, add the dry ingredients to the buttermilk mixture. Mix until smooth.
11. Pour the batter into the prepared pan. Bake until a tester inserted into the middle of the cake comes out dry and almost clean (a few crumbs are okay) 50 to 55 minutes.
12. Let cool in the pan for 5 minutes, then turn out onto a wire rack and let cool until the topping is firm.
Title: Carrot Cake With Carrot Juice
Ingredients:
- 4 eggs
- 2 sugar
- 3/4 canola oil
- 3/4 carrot juice
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 carrots
- 1/2 walnuts
- 8 cream cheese
- 1/4 butter
- 1 icing sugar
- 1/2 vanilla
- milk
Instructions:
1. For the Icing; Beat cream cheese until smooth and add butter to cream cheese.
2. Add sugar and Vanilla to mixture and beat until smooth.
3. Preheat oven to 350°.
4. Grease a 9 x 13-inch pan with butter.
5. For the Cake; Beat eggs until frothy and add sugar to eggs gradually, beating until light.
6. Add oil, juice and vanilla, and beat until mixed.
7. Sift flour, baking powder, soda, cinnamon and salt and add to mixture.
8. Combine carrots and walnuts, add to mixture, and mix well.
9. Pour mixture into prepared pan.
10. Bake for 50 minutes or until done.
11. Top with Icing.
Title: Carrot Cake With Cream Cheese Icing
Ingredients:
- 2 1/4 flour
- 1 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1 1/2 sugar
- 3 eggs
- 2/3 buttermilk
- 1/2 vanilla
- 1 carrots
- 1 1/4 currants
- 1 walnuts
- 1/2 cream cheese
- 2 butter
- 1 vanilla
- 1/4 powdered sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. For the cake: Grease and flour nonstick 8-inch square cake pan. Whisk first 5 ingredients in medium bowel to blend. Whisk sugar and eggs in large bowl. Stir in oil, buttermilk, and vanilla. Mix in dry ingredients. Stir in carrots, pineapple and currants. Transfer to prepared pan.
3. Bake until tester inserted into center comes out clean, about 1 hour and 10 minutes. Cool in pan in rack, 10 minutes. Turn out onto rack and cool completely.
4. For the frosting : Using electric mixer, beat cream cheese, butter, vanilla and orange peel in large bowl until fluffy. Stir in powdered sugar and beat until smooth.
5. Frost top and sides of cake. Press walnuts onto sides of cake, chill to set icing, Serve.
Title: Pennsylvania Dutch Cookies Kiffels
Ingredients:
- 1 butter
- 11 cream cheese
- 4 all-purpose flour
- 4 1/2 ground walnuts
- 4 confectioners' sugar
- 5 3/4 vanilla extract
- 4
- 1/2
Instructions:
1. In a mixing bowl, combine butter, cream cheese, egg yolks and flour; beat until smooth.
2. Shape into 1-inch balls; place in a container with waxed paper separating each layer.
3. Cover and refrigerate overnight.
4. FOR THE FILLING, combine walnuts and 3 3/4 cups sugar (the mixture will be dry).
5. In a small mixing bowl, beat egg whites until soft peaks form; fold into nut mixture.
6. Add extracts and a few drops of water if necessary until filling reaches a spreading consistency.
7. Place remaining sugar in a bowl; roll cream cheese balls in sugar until completely covered.
8. Place a few balls at a time between two sheets of waxed paper.
9. Roll balls into 2 1/2-inch circles.
10. Gently spread about 2 teaspoons of filling over each.
11. Roll up; place seam side down on ungreased baking sheets.
12. Curve the ends slightly.
13. Bake at 350°F for 20 minutes or until lightly browned.
14. Cool on wire racks.
15. Yield: about 8 dozen.
Title: Red Velvet Cake: Whipped Topping
Ingredients:
- 5 flour
- 1 milk
- 1 butter
- 1 margarine
- 1 granulated sugar
- 1 vanilla
- crushed pineapple
Instructions:
1. Stir flour and milk over heat until thick put aside to cool.
2. Cream together butter, sugar and vanilla until light and fluffy.
3. Beat cooled milk into creamed mixture at high speed until light.
4. It should resemble whipped cream. Mix one cup of topping with.
5. pineapple and spread between cake layers. Spread remaining.
6. frosting over top and sides of cake.
Title: Crazy Chocolate Cake Icing
Ingredients:
- 1 margarine
- 1 boiling water
- 3 icing sugar
- 1
Instructions:
1. Mix together first 3 ingredients.
2. Add icing sugar; adding 1 cupful and adding a little more as needed until it's spreadable.
Title: Simply Scrumptious Carrot Cake Cookies
Ingredients:
- 1/2 unsalted butter
- 1 brown sugar
- 2 eggs
- 2 honey
- 3/4 pineapple chunk
- 1 vanilla extract
- 1/4 all-purpose flour
- 1 1/2 old fashioned oats
- 1 salt
- 1/2 baking soda
- 1 baking powder
- 1 black currants
- 1/2 raisins
- 1 ground cinnamon
- 1 ground cardamom
- 1/2 ground ginger
- 1/4 fat free cream cheese
- 8 vanilla bean paste
- 1 -2 vanilla extract
- 2 powdered sugar
- 1
- 2
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Cream together butter and brown sugar until smooth.
3. Stir in eggs one at a time, until smooth.
4. Add honey, pineapple, carrot, and vanilla, stirring until mixed.
5. Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
6. Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
7. Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
8. Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
9. Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
10. Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.