lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cupcakes
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 2 -3 lemon zest
- 1 vanilla extract
- 1/4 all-purpose flour
- 1 1/2 salt
- 1/8 half-and-half cream
- 1/2 shortening
- 1/4 milk
- 5 -6 vanilla extract
- 1/4 powdered sugar
- 1/8
- 1 1/2 - 1 3/4
Instructions:
1. Preaheat oven to 325*. Line a 12-cup muffin tin with paper liners.
2. Cream butter and sugar in a large mixing bowl. Beat in eggs, one at a time. Beat in lemon zest, lemon extract, and vanilla.
3. Combine flour and salt; add to creamed mixture, alternating with half and half. Beat until just combined (shouldn't be too smooth).
4. Fill paper liners 3/4 full of batter. Bake at 325* for 15-22 minutes, or until toothpick tests clean. Cool for 10 minutes in pan; remove from pan and cool completely on a wire rack.
5. To make frosting, beat shortening in a small mixing bowl until fluffy. Beat in milk, vanilla, and lemon extract. Beat in powdered sugar until smooth.
6. Once cupcakes are cool, top with frosting.
Title: Candy Cane Blossoms
Ingredients:
- 48 butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1/4 milk
- 2
Instructions:
1. Heat oven to 350°F Remove wrappers from candies.
2. Beat butter, granulated sugar, egg and vanilla in large bowl until well blended.
3. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
4. Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars.
5. Place on ungreased cookie sheet.
6. Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven.
7. Press a candy piece into center of each cookie.
8. Cool completely.
Title: Coconut Cake with Coconut Syrup
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 3 eggs
- 2 flour
- 3 baking powder
- 1 kosher salt
- 1/4 coconut milk
- 1 vanilla
- 2 coconut
- 1 canned unsweetened coconut milk
- 1 coconut
- 1/2 sugar
- 1/2 sweetened flaked coconut
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour 2 9-inch layer pans.
3. To make the cake: Mix the butter and sugar in an electric mixer until light, fluffy and a pale lemon color, about 3-5 minutes.
4. Add the eggs and the egg yolks, one at a time, beating well after each addition.
5. Combine the flour, baking powder and salt in a separate bowl.
6. Add 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
7. Add 1/2 of the coconut milk, beat well.
8. Add another 1/3 of the flour mixture, beat well and scrape down the sides of the bowl.
9. Add the remaining 1/2 cup of coconut milk and the vanilla.
10. Beat well.
11. Add the final 1/3 of the flour mixture and beat well.
12. Add the shredded coconut and mix to combine.
13. Scrape down the sides of the bowl (that batter is always trying to escape!) and spoon the batter into the 2 prepared pans.
14. Bake until lightly golden and springy on top, about 35 minutes.
15. To make the syrup: Place the coconut milk, coconut and sugar in a small saucepan and bring to a boil over medium-high heat.
16. Lower the heat to low and cook until the sugar has melted and the mixture has thickened a bit, about 4-5 minutes.
17. Cool the cakes in the pans for about 5 minutes, invert onto a rack and split each one in half with a serrated knif, so you have 4 layers.
18. Prick holes in the layers with a fork and drizzle each layer with the warm coconut syrup.
19. While the cakes are cooling, make (or open) your icing.
20. Spread the frosting on each layer.
21. Re-assemble the cake and frost the outside.
22. Sprinkle all over with the shredded coconut you saved for the garnish.
Title: Marshmallow Sandwich Cookies
Ingredients:
- 1 marshmallows
- 12
- 1/2
Instructions:
1. Preheat oven to temperature indicated on package/recipe.
2. Roll out dough on lightly floured surface (I like to use powdered sugar instead of flour) and cut cookies into desired shapes (about 1/8" thickness) and bake for 7-9 minutes. Make sure you have an even number of cookies.
3. Cool completely on wire rack.
4. Place half of the cookies bottom side up on a microwaveable plate and place one marshmallow on each.
5. Microwave for about 15 seconds or until marshmallow puffs up. You may have to do this a few at a time, depending on the size of your microwave.
6. Top with the remaining cookies (bottom side down) to make a sandwich.
7. Melt chocolate chips until smooth either on the stove top or in the microwave.
8. Drizzle the melted chocolate over the top of the sandwich cookies.
9. Allow chocolate to cool completely before serving or storing in a air tight container.
Title: Peachy Blueberry Cobbler
Ingredients:
- 1/4 brown sugar
- 1 cornstarch
- 1/2 water
- 3 fresh blueberries
- 1 butter
- 1 fresh lemon juice
- 1 vanilla extract
- 1 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1 1/2 butter
- 1/4 milk
- 1/2 sugar
- 2 ground cinnamon
- 1/4
Instructions:
1. In a large saucepan, add the brown sugar and cornstarch; stir to mix.
2. Add the water; stir to mix.
3. Add the peaches and blueberries.
4. Cook and stir over medium heat until thickened and bubbly.
5. Add in the butter, lemon juice, and vanilla; stir to combine.
6. Pour mixture into a 1 1/2 quart glass casserole dish; set aside.
7. In a mixing bowl, add the flour, sugar, and baking powder; stir to combine.
8. Add in the milk and butter; stir until smooth.
9. Spoon topping in mounds over filling and then spread evenly.
10. Mix together the 2 tablespoons sugar and cinnamon; sprinkle over the topping.
11. Bake at 350 degrees for 30-35 minutes or until a pick comes out clean from the topping.
12. Best served warm; we sometimes spoon Cool Whip or whipped cream on top.
Title: Lemon Custard Cake
Ingredients:
- 1 instant lemon pudding
- 1 milk
- 1/2 sour cream
- 1 cherry pie filling
- 1
Instructions:
1. Tear angel food cake into bite-size pieces and place in a 13x9-inch pan.
2. Combine pudding mix, milk and sour cream, and beat until thickened, about 2 minutes.
3. Spread pudding over cake, spoon pie filling on top, and chill until ready to serve.
Title: Rich Chocolate Cake
Ingredients:
- 185 butter
- 2 vanilla essence
- 1 3/4 caster sugar
- 3 eggs
- 2 self-raising flour
- 2/3 water
- 1 dark chocolate
- 90 butter
- 30 icing sugar
- 1 hot water
- 2
Instructions:
1. Grease and line a deep 23cm round cake pan.
2. Combine butter, essence, sugar, eggs, sifted flour, cocoa and water in a large bowl and beat on low speed with electric mixer until ingredients are combined.
3. Increase speed to medium, and beat for about 3 minutes or until mixture is smooth and changed in colour.
4. Spread into prepared pan.
5. Bake in a moderate oven for about 1 1/2 hours.
6. Stand 5 minutes before turning on to wire rack to cool.
7. Spread cold cake with icing.
8. Chocolate Icing: Melt chocolate and butter in bowl over hot water, gradually stir in sifted icing sugar, then stir in enough hot water to mix to a spreadable consistency.
Title: Homemade Oreos -- Pure Goodness, Minus the Yucky Additives
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 baking powder
- 1 salt
- 1/4 sugar
- 1/4 unsalted butter
- 1 unsalted butter
- 1/4 egg
- 2 unsalted butter
- 1 vegetable shortening
- 1/4 coconut oil
- 1/4 powdered sugar
- 2 vanilla extract
- 2
Instructions:
1. Preheat oven to 375.
2. With a mixer, or an extremely strong arm mix the flour, cocoa, baking soda and powder, salt, and sugar.
3. Add the butter, and then the egg. Continue mixing until dough comes together in a mass. It will be very thick. YOU MAY NEED TO ADD A LITTLE WATER TO MAKE THE DOUGH STICK TOGETHER. Just add a tiny bit; It needs to be very stiff.
4. Place small rounded spoonfuls of batter (think about a TBl)on a parchment or foil-lined baking sheet about 2 inches apart. Slightly flatten the dough with the heel of your hand. The cookies will spread very very slightly when baked, so you can fit more than your standard dozen on a sheet.
5. Bake for 8-9 minutes. Transfer paper or foil sheets with cookies on a rack to cool.
6. FILLING: Cream butter and shortening (or coconut oil) in a mixing bowl, and gradually beat in the sugar and vanilla. Beat for 2-3 minutes until filling is light and fluffy.
7. ASSEMBLY: Spoon or pipe filling into the center of each cookie and press together.
8. Enjoy with a tall glass of milk.
9. NOTE: You can use vegetable shortening, coconut oil, or even regular butter in the filling. If you use all butter, your filling may 'melt' with time in a room temperature situation. Both shortening and coconut oil will make the filling stable.
10. NOTE: Black cocoa (which is extra alkaline) gives the cookies the extra dark, black color that our childhood favorites were. You can find this in speciality food stores or order it very cheaply online. If that's too much trouble (although I'll vouch that it's worth it) you can simply replace it with regular dutch processed cocoa for a 'browner' rather than 'black' cookie.
Title: A & P Spanish Bar Cake
Ingredients:
- 18 1/4 eggs
- 1 apple pie spice
- 4 ground cloves
- 1 raisins
- 1/4 walnuts
- 1 cream cheese
- 1 butter
- 1 dark corn syrup
- 1/2 ground cloves
- 1/3 confectioners' sugar
- 1/4 ground cloves
- 1
- 3 1/2
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Blend apple pie filling, eggs, apple pie spice and cloves until smooth.
3. Place in large bowl.
4. Add cake mix.
5. Beat for 4 minutes.
6. Stir in nuts and raisins.
7. Pour into a 13 x 9 pan that has been greased and floured or sprayed with Baker's Joy.
8. Bake for 55 minutes or until toothpick inserted in center comes out dry.
9. Cool on rack.
10. Frost when cool using either of the above recipes.
11. Or dust with confectioners sugar.
12. Frosting: For either method: Combine all ingredients.
13. Beat until creamy and spreadable consistency.
Title: Cranberry Orange Bread Pudding
Ingredients:
- 6 sugar
- 1 1/2 heavy cream
- 2 1/2 milk
- 1/2 butter
- 1/4 vanilla
- 1 cinnamon
- 3/4 orange zest
- 2 salt
- 1/2 cranberries
- 1/4 orange marmalade
- 1 1/2
- 5
Instructions:
1. In large bowl,whisk eggs, add sugar and beat well.
2. Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
3. Cover with plastic wrap and put into the fridge.
4. After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
5. Spray a 13 X 9 inch pan with cooking spray.
6. Take pudding out of the fridge, stir vigorously.
7. Add cranberries and stir, mixing well.
8. Pour half of the pudding into the prepared pan.
9. With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
10. Carefully spoon rest of pudding into pan; it will be very full so be careful.
11. Bake in a preheated 325 degree oven for approximately 50 minutes.
12. Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
13. Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.
Title: Vegan Wholesome Chocolate Chip Cookies
Ingredients:
- 2 1/2 whole wheat pastry flour
- 1 rolled oats
- 3/4 coconut oil
- 3/4 maple syrup
- 1 salt
- 1 1/4 chocolate chips
- 1 walnuts
- 1 vanilla extract
- 2 water
Instructions:
1. If your coconut oil is not already liquefied, place the container in a pot of hot water. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl.
2. Pour the wet ingredients into the dry ingredients and mix until well combined.
3. Bake at 350°F for 18-24 minutes.
Title: Maltesers Chocolate Delight
Ingredients:
- 180 butter
- 180 sugar
- 3 eggs
- 180 self-raising flour
- 25 milk
- 25 icing sugar
- 4 butter
- 250 water
- 40
- 25
- 125
- 2
- 135
Instructions:
1. Preheat your oven to 180C/160C Fan/Gas 4.
2. Grease and line two 18cm round sandwich tins.
3. Beat your butter and sugar in a bowl until light and fluffy.
4. Next, add the eggs, flour, malted milk and cocoa powder, and milk, then beat until smooth and creamy.
5. Split the mix between your tins and bake for 25 minutes.
6. When your cakes are firm, pop them out and allow to cool.
7. Pop your icing sugar, malted milk and cocoa powder in a food processor, and pulse a few times.
8. Add the butter to your mix and pulse again.
9. Pour in the boiling water and mix until it's nice and gooey. Add a little more water if you need to.
10. Scoop half the icing into a small bowl, then blend 35g of Maltesers into tiny pieces.
11. Mix your Maltesers into the icing and spread over one of the sponges.
12. Place the second sponge on top and cover with the remaining icing.
13. Have fun sprinkling on your Maltesers to finish.
Title: Balsamic Strawberries
Ingredients:
- 1 fresh strawberries
- 1/4 sugar
- 2 1/2
Instructions:
1. Wash, dry and slice strawberries.
2. Mix all ingredients and let sit at room temp for 1-3 hours.
3. Stir occasionally to incorporate expelled berry juice.
4. Serve over cakes, ice cream or as is.
Title: Rainbow Cupcakes (Gift Mix in a Jar)
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 1 baking powder
- 1 sugar
- 1 2/3 milk
- 3 butter
- 1 vanilla extract
- 1/2
- 2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, M&Ms and then sugar - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. RAINBOW CUPCAKES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3 large egg whites, 1 cup milk, 1/2 cup butter, softened, and 2 tsp vanilla extract.
7. RAINBOW CUPCAKES INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, combine the egg whites, milk, butter and extract; blend with electric mixer set on medium speed for 2 minutes.
10. Add the contents of the jar and blend on low speed for 2 minutes.
11. Spoon the batter into papered muffin tins, filling each liner two-thirds full.
12. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
13. Cool for 5 minutes in the tin, then transfer to a wire rack and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Flourless Lemon Almond Cake
Ingredients:
- 100 sugar
- 90 eggs
- 4 lemons
- 2 cinnamon
- 1/2 salt
- 1/2
Instructions:
1. Preheat the oven to 375ºF, 190ºC.
2. Grease and line an 8", 20cm, springform pan.
3. If you want to get all the kitchen machinery involved - as I do - place the egg whites and 30 g, 2 tablespoons of the sugar, into the Kitchen-Aid bowl. Using the whisk attachment whip them until they form stiff peaks, but do not look dry.
4. If you are making your own almond meal, place the almonds in the Thermomix bowl with the remaining sugar and blitz 10 seconds/speed 10. If they don't look ground enough, keep going until you have a fine powder, but not so long that you end up with a paste.
5. Add the egg yolks, lemon zest, cinnamon and salt. Mix 15 seconds/speed 5. Scrape down sides. Add the lemon juice a little at a time until the batter has a nice smooth consistency - but not so much that it gets watery.
6. Gently fold the almond mixture into the egg whites. Be very careful to maintain the light airiness of the beaten whites.
7. Transfer the batter to the prepared pan. Bake for 30-35 minutes, or until a tester comes out clean. Allow the cake to cool in the pan for 10 minutes, then remove to a serving platter.
Title: Mini Doughnut Cupcakes
Ingredients:
- 1 sugar
- 1 1/2 ground cinnamon
- 1 water
- 1/8 eggs
- 1/2 ground nutmeg
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 24 minit (1 3/4 inch) muffin pan cups. Combine sugar and cinnamon in small bowl.
2. Mix cake mix, water, oil and eggs according to package directions, stir nutmeg into batter. Fill prepared muffing cups two-thirds full.
3. Bake about 12 minutes or until lightly browned and toothpick inserted into centers come out clean.
4. Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated.
5. Save any remaining cinnamon-sugar mixture from this recipe to sprinkle on toast or pancakes.
Title: Passion Fruit and Custard Souffle - James Martin Recipe
Ingredients:
- 2 butter
- 4 caster sugar
- 120 custard
- 1 passion fruit
- 25 butter
- 1 caster sugar
- 2 bananas
Instructions:
1. Preheat the oven to 180C/350F/Gas 4. Grease two ramekin dishes with butter and sprinkle with one tablespoon of the caster sugar.
2. Place the egg whites into a large clean bowl and whisk until stiff peaks form when the whisk is removed. Add the remaining sugar and whisk again until thick and glossy.
3. Place the custard into a separate large bowl, add the passionfruit seeds and pulp and mix well. Gently fold in the whisked egg whites. Spoon the mixture into the prepared ramekins and place onto a baking sheet.
4. Transfer to the oven and bake for 15-20 minutes, or until risen and golden-brown.
5. Meanwhile, for the bananas, heat the butter in a non-stick pan until it turns slightly brown. Add the sugar and the bananas and cook, stirring frequently, until the bananas are golden-brown all over.
6. To serve, place the soufflés onto serving plates in their ramekin dishes. Place the bananas alongside and serve with a scoop of vanilla ice cream. Garnish with fresh mint.
7. To serve.
8. vanilla ice cream.
9. few sprigs fresh mint.
Title: Sellou (Moroccan Cookie Mixture)
Ingredients:
- 1 1/2 flour
- 3/4 sesame seeds
- 1 1/4 canola oil
- 1/3 powdered sugar
- 1/2 - 1 ground cinnamon
- 1/4 - 1/2 salt
- 1/3 - 1/2 ghee
Instructions:
1. Brown the flour: This can be done up to a week prior to making the sellou. Preheat the oven to 400F (200C). Place the flour in a very large baking pan and bake for about 30 minutes or until light-to-medium golden brown.
2. Stir every five minutes to prevent burning and to help the flour color evenly. When the flour is cool, sift it several times to remove any balls. Cover and store until needed.
3. Toast the sesame: Spread the sesame in a single layer on a large baking sheet, and toast in a 400° F (200° C) oven for 15 to 20 minutes, or until crunchy and nutty in flavor. (Or, toast the sesame in batches in a skillet over medium-low heat, stirring constantly.) When the sesame is cool, store in a covered container until needed.
4. Fry the almonds: Heat 1/2 inch of oil in a large frying pan over medium heat, and fry the almonds in batches, stirring constantly, until light golden brown. The almonds will continue to darken to a richer golden brown once they're removed from the oil. Drain and cool the fried almonds.
5. Note: Be careful not to let the oil get so hot that the almonds brown too quickly and take on a burnt flavor. The frying should take about five to 10 minutes for the almonds to color properly so that they are cooked inside as well as out.
6. Assembling the sellou: Melt the clarified butter and set aside.
7. In a very large mixing bowl, sift the browned flour, powdered sugar, spices and salt through a fine sieve. Discard any tiny balls of browned flour that remain. Use your hands to toss and thoroughly blend the mixture.
8. Reserve 2-3 tbsp of unground sesames to mix into the sellou for crunch and texture. Finely grind the rest of the sesame seeds in a food processor until almost paste-like.
9. Separate the almond into two bowls. Grind half the almonds to a smooth paste and the other half just until the oils are released. Add both the almonds & sesame pastes to the flour mixture.
10. Next, use your hands to toss and thoroughly blend everything together. Taste and add a little more sugar or spices if desired.
11. Gradually work in enough of the melted, clarified butter to form a glistening mixture that is moist enough to pack into a ball or mound.
12. Knead the sellou for a few minutes to ensure everything is mixed thoroughly before transferring to a plastic container. (The sellou will continue to absorb the butter and dry a little bit as it is stored.).
13. Let the mixture to cool and then cover. Sellou keeps well for two months or longer in an airtight plastic container. It can also be frozen for up to six months. Allow newly prepared sellou to sit for a day or two before freezing.
Title: Best Fall Bake - Apple Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 7/8 flour
- 2 3/4 baking powder
- 10 cinnamon
- 1 1/2 apples
- 6 powdered sugar
Instructions:
1. In a blender blend together eggs with sugar.
2. Preheat oven to 340.
3. In a bowl combine egg mixture and the rest of the ingredients. Mix well.
4. In a greased 11" x 13" pan ( you can also use a different shaped pan but the cooking time might vary) spoon the mixture and bake for about 40 min or until done. To check if it's done poke the center with a toothpick, if it comes out dry then it's done,
5. Cut in desired shape and dust with powder sugar.
Title: Easy Peanut Butter Cookies
Ingredients:
- 2 sugar
- 1 flour
- 2 eggs
- 1 water
- 1 vanilla flavoring
Instructions:
1. Heat oven to 350 degrees.
2. First mix the flour & sugar together.
3. Then after mixing the sugar and flour together add the vanilla, 2 eggs, and the water all togther and mix until very well blended --
4. then on your non-stick cookie sheet/pan take a table-spoon sized scoop of the dough and roll into a ball.
5. Space them aleast a half an inch apart so they have room to spread --
6. then after all of the cookies are on the sheet take a fork and mash on top of the cookies until flat and have a criss-cross pattern on the top of them -- place in oven bake for 10-15 minute or until golden brown -- LET COOL FOR 3 MINUTES OR MORE! Then eat and enjoy!
Title: Heavenly Chocolate Ganache
Ingredients:
- 8 heavy cream
- 1/2
Instructions:
1. Scald cream, pour over chocolate.
2. Let sit 1-2 minutes, stir gently until chocolate is melted and glossy.
Title: Cocoa Whipped Cream Icing
Ingredients:
- 2 confectioners' sugar
- 1/2 pure vanilla extract
- 1
- 2
Instructions:
1. Beat cream until slightly thickened.
2. Gradually add sugar, vanilla and cocoa.
3. Beat until stiff peaks form.
Title: Banana Cream Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 ground nutmeg
- 1 margarine
- 1/2 skim milk
- 1/4 vanilla
- 1 eggs
- 2 pecans
- 1/2 low-fat sour cream
- 8 brown sugar
- 1/3 pecans
- 1/4
Instructions:
1. .In a large mixing bowl, stir together the flour, granulated sugar, baking powder, baking soda, salt, and nutmeg. Add banana, margarine, milk, and vanilla. Beat on low until combined. Add eggs and beat on medium for two minutes. Stir in the finely chopped nuts.
2. Pour batter into a greased 9x9x2 inch baking pan and bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean.
3. Meanwhile, for frosting, in a small bowl, stir together sour cream and brown sugar. Spoon evenly over warm cake in pan. Sprinkle with broken nuts. Bake about 5 minutes more or until frosting is set. Cool on wire rack. Refrigerate leftovers within 2 hours.
Title: Double Chocolate Pecan Biscotti
Ingredients:
- 2 unsalted butter
- 1 olive oil
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1 whole wheat pastry flour
- 2 whole wheat pastry flour
- 1/2 instant coffee powder
- 1 baking soda
- 1 cinnamon
- 1/4 pecans
- 1 3/4 egg
- 3/4 Kahlua
- 1
Instructions:
1. Pre-heat oven to 350F and line a large baking sheet with parchment paper.
2. In a large bowl, cream together the butter, oil and sugar using an electric whisk.
3. Add the eggs and vanilla and whisk until fluffy and pale (1 min).
4. Sift in the flour, cocoa powder, coffee powder, baking soda and cinnamon. Fold this in to combine.
5. Then fold in the toasted nuts and chocolate chips.
6. Divide the dough in half and turn each one out onto a floured surface and roll each half into a log and patting down slightly to form the dough to approximately 2 inches wide by 14 inches long by 1 1/2 inches high.
7. Place each log on to the prepared baking sheet several inches apart.