lumicero/recipes-ing2inst huggingface dataset:
Title: Gateau Breton Aux Pommes
Ingredients:
- 1/2 sugar
- 1/2 heavy cream
- 3 unsalted butter
- 1/2 kosher salt
- 12 unsalted butter
- 1 1/4 all-purpose flour
- 4 tart apples
- 2 sugar
- 1 sugar
- 1 baking powder
- 3/4 kosher salt
- 1 lemon zest
- 3 eggs
- creme fraiche
Instructions:
1. For salted caramel sauce:
2. Bring sugar and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
3. Boil, swirling pan occasionally and brushing down sides with a wet pastry brush, until mixture turns a deep amber color, 8–10 minutes.
4. Remove from heat and slowly add cream (mixture will bubble vigorously). Return to medium heat and cook, stirring occasionally, until smooth, about 2 minutes.
5. Remove from heat and mix in butter and salt.
6. Pour caramel sauce into a small heatproof jar or bowl; let cool.
7. For cake:
8. Place rack in middle of oven and preheat to 350°F Butter and flour cake pan; set aside.
9. Heat 2 tablespoons melted butter in a large skillet over medium heat.
10. Add apples, sprinkle with 2 tablespoons sugar, and cook, tossing occasionally, until apples are golden brown, 10–12 minutes.
11. Arrange half of the apples in the bottom of prepared cake pan so most of it is covered (a few gaps are okay).
12. Whisk baking powder, salt, lemon zest, 1 1/4 cups flour, and remaining 1 cup sugar in a large bowl.
13. Whisk in eggs and remaining 10 tablespoons melted butter until smooth.
14. Pour half of batter over apples in an 8-inch diameter cake pan, top with remaining apples, then pour remaining batter over.
15. Bake cake until top is golden and a tester inserted into the center comes out clean, 40–50 minutes.
16. Transfer pan to a wire rack and let cake cool slightly; turn out onto rack and let cool.
17. Serve cake with caramel sauce and creme fraiche.
18. DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Cake can be baked 1 day ahead. Keep wrapped tightly at room temperature.
Title: Chocolate Praline Layer Cake
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 pecans
- 3/4 water
- 1 eggs
- 1 1/4 powdered sugar
- 1/3 vanilla
- 3 pecan halves
- 1 1/4 chocolate curls
- 1/4
Instructions:
1. Heat oven to 325 degrees.
2. In a heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar.
3. Cook over low heat just until butter is melted, stirring occasionally.
4. Pour into two 9-inch round cake pans; sprinkle evenly with chopped pecans.
5. In a large bowl, combine remaining cake ingredients at low speed until moistened; beat 2 minutes at high speed.
6. Carefully spoon batter over pecan mixture around edges of pan; spoon remaining batter in center of pans.
7. Bake at 325 degrees for 35 to 45 minutes, or until done.
8. Cool 5 minutes; remove from pans and cool completely.
9. In a small bowl, beat 1 1/4 cup whipping cream until soft peaks form.
10. Blend in powdered sugar and vanilla; beat until stiff peaks form.
11. To assemble cake, place 1 layer on serving plate, praline side up.
12. Spread with half of whipped cream.
13. Top with second layer, praline side up; spread top with remaining whipped cream.
14. Garnish with pecan halves and chocolate curls if desired.
15. Store in refrigerator.
Title: Chinese Almond Cookies
Ingredients:
- 3 flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 1/4 cinnamon
- 1 1/2 shortening
- 1 egg
- 1
- 72
Instructions:
1. Preheat oven to 350 degrees F.
2. Sift flour with sugar, soda salt and cinnamon into a large bowl or food processor by pulsing 3-4 times. Mix in shortening and knead thoroughly (8 to 10 minutes by hand 60 second to 1 minute with food processor).
3. Combine egg and almond extract; stir into flour mixture. Mix well.
4. Shape into balls using 1 tablespoon of dough.
5. Place on ungreased baking sheets and make a depression in the top with the thumb. Press a blanched whole or sliced almond into the center of each cookie.
6. Bake for 15 to 18 minutes.
7. Makes six dozen.
Title: Caramel Coconut Cake
Ingredients:
- 1/2 brown sugar
- 1 coconut
- 1 egg
- 1 brown sugar
- 1 sour cream
- 1 baking soda
- 1 salt
- 1 flour
- 1 baking powder
- vanilla
Instructions:
1. Butter large loaf pan pan .
2. Place wax paper in pan.
3. Butter wax paper. heavily .pam doesnt do it. it needs the butter.
4. Mix brown sugar and coconut.
5. Spread over wax paper in pan.
6. Mix egg, sour cream, brown sugar, salt and soda.
7. Add flour, baking powder and vanilla.
8. Pour over topping.
9. Bake in moderate oven-350 degress in preheated oven for 1 hour in closed oven dont check will fall.
10. Turn upside down, peel off waxed paper while hot.
11. Be careful because hot sugar burns.large.
Title: Hot Fudge Crepes
Ingredients:
- 12 butter
- 1/2 sugar
- 1 instant coffee powder
- 3/4 vanilla extract
- 1/3 chocolate ice cream
- 1
- 1 1/4
Instructions:
1. Make a batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
2. Melt butter in the saucepan and add sugar, instant coffee and cocoa. Blend thoroughly.
3. Gradually add the cream and cook over medium heat, stirring constantly, for about five minutes.
4. Remove from the heat and add the vanilla. Set aside.
5. Put small scoops of chocolate ice cream on each crepe and fold over.
6. Drizzle the hot fudge sauce over the crepes and sprinkle with chopped nuts. Serve immediately.
Title: Chocolate Peanut Butter Pie
Ingredients:
- 3 cream cheese
- 3/4 powdered sugar
- 1/2 milk
- 3 1/2 butter
- 1
- 2
Instructions:
1. Microwave cream cheese, unwrapped, in a 2- quart microwave-safe bowl for 30 to 40 seconds at Medium-High or 70% to soften.
2. Stir in powdered sugar and peanut butter.
3. Fold in whipped topping.
4. Pour into chocolate cookie crust.
5. Microwave chocolate chips, milk, and butter in a 1-quart microwave-safe bowl for 1 to 1 1/2 minutes at Medium-High 70%, or until chips start to melt.
6. Stir until smooth.
7. Spread over cream cheese filling.
8. Refrigerate until serving time.
Title: Thistledew Gingersnap Cookies
Ingredients:
- 3 shortening
- 4 water
- 4 eggs
- 1 molasses
- 8 flour
- 1 1/2 salt
- 8 baking soda
- 3 powdered ginger
- 1 cinnamon
- 2 white sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix shortening, water, eggs and molasses in a large mixing bowl using an electric beater at low speed.
3. Add the flour, salt, baking soda, ginger and cinnamon, and stir until a light dough forms.
4. Roll walnut sized pieces of dough in sugar.
5. Place on un greased sheet pans and bake 10-12 minutes .
Title: Basic Sugar Cut out Cookies
Ingredients:
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 butter
- 1/2 shortening
- 3 plain flour
- chocolate chips
- ground ginger
Instructions:
1. Cream together sugar and butter (can use all butter or half and half like I do).
2. Beat in the egg and vanilla.
3. If using spices add them at this point, I like a combination of 1 tsp ground ginger, 1 tsp of cinnamon and half a tsp of allspice. but have also made them using a cup of chocolate chips.
4. Add in the flour a cup at a time (if you are finding it a little dry add a tsp or so of water).
5. Roll out between two sheets of baking paper (thanks wife2abadge for this tip!) and place onto ungreased cookie sheets.
6. I roll out about half a centimetre thick (I'm in Europe and don't do inches, sorry!) when cutting out and put on an ungreased cookie sheet.
7. Bake at 400 for about 6-10 minutes, the time taken depends on the size of cutters you have used.
8. Cool for a minute on the cookie sheet then transfer to a wire rack before decorating.
9. (This is just a personal note for me! 1 cup butter = 225g).
Title: Cornstarch Cake
Ingredients:
- 1 all-purpose flour
- 1 cornstarch
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 1/4 sugar
- 2 vanilla extract
- 1/2 half-and-half
- 6
Instructions:
1. Preheat oven to 350.
2. Butter and flour a 10 cup loaf pan or a 12 cup bundt pan.
3. Sift the flour with the cornstarch, baking powder, and salt.
4. Set aside.
5. Beat the butter until smooth.
6. Gradually beat in all but 1/4 cup of the sugar.
7. Beat in the extract.
8. Continue to beat for 5 minutes, until butter is very light and fluffy.
9. Stir in the flour/cornstarch mixture in 3 additions, alternating with the half and half.
10. In a clean bowl, beat the egg whites until it forms a soft peak.
11. Beat in the remaining 1/4 cup of sugar, and continue beating until stiff, glossy peaks form when the beater is raised.
12. Gently fold the beaten whites into the batter in 3 additions.
13. Scrape the batter into the prepared pans.
14. Bake for 1 hour and 10 minutes, or until the cake is well browned and springs back when lightly pressed in the center.
Title: Classic Rum Bundt Cake(Cook's Country)
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 buttermilk
- 1/4 dark rum
- 1 vanilla extract
- 1 lemon juice
- 18 unsalted butter
- 2 sugar
- 3 eggs
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, salt, baking powder, and baking soda in medium bowl. In small bowl, whisk buttermilk, rum, vanilla, and lemon juice together.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of buttermilk mixture, scraping down bowl as needed.
3. Scrape batter into prepared pan and gently tap pan on counter to release air bubbles. Bake until toothpick inserted in center comes out clean, 50 to 60 minutes, rotating pan halfway through baking. Cool cake in pan on wire rack for 10 minutes. Remove cake from pan and cool completely, about 2 hours. (Cooled cake can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
Title: Somebody's Mother's Baked to Pear-Fection
Ingredients:
- 6 bartlett pears
- 4 dulce de leche ice cream
- 1/2 cinnamon
- 2 fresh raspberries
- 1 brandy
- 1 of fresh mint
- 6
Instructions:
1. Cut the thin ends off of each pear (about a 1/2 inch down). Peel the skin with a peeler about half-way down around the whole pear. Using a long, thin paring knife, carefully core the center of the pears, but don't cut through to the bottom. Ripe Barletts are wonderfully tender and the centers will scoop out easily.
2. Marinate the pears in brandy in the refrigerator for about an hour, occasionally 'basting' them with the brandy.
3. Dust the pears with cinnamon and bake in an 8-inch square baking pan at 350 degrees for about 10 to 12 minutes.
4. While the pears are baking, cook 1 cup of sugar and 1 cup water somewhat slowly, stirring continuously until it becomes a thick syrup. Add about 1/2 cup raspberries and cook one or two more minutes. Remove from heat.
5. Remove pears from oven and fill the centers about halfway with Somebody's Mother's Caramel Sauce and the raspberry syrup. Return to oven and bake for an additional 7-8 minutes. Let the pears cool.
6. Before serving, fill the pears with Dulce de Leche ice cream. Drizzle caramel sauce over the top and garnish with a fresh raspberry and a sprig of fresh mint.
Title: Almond Cinnamon Crescents
Ingredients:
- 1/2 butter
- 3 confectioners' sugar
- 3/4 cinnamon
- 1/3 flour
- 3/4 flour
- 2 confectioners' sugar
- 3/4
Instructions:
1. Cream butter with 3 tablespoons sugar until light and fluffy.
2. Add nuts and flour; mix well.
3. Chill dough for easier handling.
4. Roll into small pencil thickness logs and shape into crescents.
5. Place on greased cookie sheets and bake at 325° for about 18 minutes.
6. While cookies are hot, roll in mixture of the confectioner's sugar and cinnamon.
Title: Cinnamon Pudding Dessert
Ingredients:
- 1 flour
- 2 baking powder
- 1/2 brown sugar
- 1 cinnamon
- 1/4 salt
- 1/2 milk
- 1 vanilla
- 3/4 brown sugar
- 1/2 cinnamon
- 1/4 margarine
- 1/2 vanilla
- 1 1/2 boiling water
Instructions:
1. Mix cake ingredients together. Spread in 8" x 8" baking dish.
2. Reusing the same bowl, combine sauce ingredients.
3. Pour over cake batter. DO NOT STIR OR MIX.
4. Bake at 350 degrees for 30 -35 minutes.
5. Let stand 10 minutes.
6. Serve with vanilla ice cream or whipped cream, if desired.
Title: The Best Louisiana Crunch Cake Ever
Ingredients:
- 3 cake flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 2 granulated sugar
- 1 butter
- 4 eggs
- 1/4 sour cream
- 1 buttermilk
- 2 pure vanilla extract
- 1/4 granulated sugar
- 1/4 sweetened flaked coconut
Instructions:
1. Preheat oven to 350 Degrees Fahrenheit.
2. Sift together cake flour, salt, baking powder and soda. Set aside.
3. In a large separate bowl, beat butter until very fluffy (approx. 5 minuets) then add 2 cups of sugar. Continue to beat until light and fluffy (approx. 2 more minutes).
4. Beat in eggs, one at a time, making sure that each egg is thoroughly blended before adding the next egg.
5. Mix in sour cream and vanilla extract.
6. Blend in some of the dry ingredients followed by some of the buttermilk in alternates. This is a way to ensure that the ingredients are being thoroughly blended together -- For example; add dry mixture followed by buttermilk, dry mixture, buttermilk dry mixture -- so on and so forth -- DO NOT OVER BEAT OTHERWISE CAKE WILL BECOME HARD AS A BRICK ONCE FINISHED BAKING!
7. Grease a bundt cake pan. I used a non stick angle food spring formed tube pan. If you do not have a non stick pan, be sure to grease your pan and dust with flour! Add in 1/4 cup of sugar to the bottom of pan and about 3 inches up the sides, tapping the pan to ensure even distribution. Leave excess sugar in pan. Sprinkle coconut flakes to the bottom of the pan. Scrape batter into the bundt pan and spread evenly.
8. Bake for about 50 minutes to an hour or until a wooden skewer inserted comes out clean (if it comes out wet, bake another 10 minutes or so, if it comes out crumbly, you over baked the cake).
9. Let cake cool for about 10 minutes, then carefully remove from pan, making sure that the sugary coconut side is faced upward. Use a knife to scrape the sides if cake becomes stuck. (this step is very important otherwise your cake will continue to bake and will become very dry and completely stuck in the pan).
10. Drizzle glaze over the crunchy top portion of cake. Please use my Vanilla Almond Glaze recipe to complete this cake!
Title: Caramel Apple Dessert Squares
Ingredients:
- 1 1/2 Bisquick baking mix
- 1/2 granulated sugar
- 1/2 milk
- 2 cooking apples
- 1 lemon juice
- 1 brown sugar
- 1/2 ground cinnamon
- 1 Sweet Spice Blend
- boiling water
- ice cream
Instructions:
1. Heat oven to 350ºF.
2. Mix Bisquick and granulated sugar in medium bowl.
3. Stir in milk until blended.
4. Pour into ungreased square pan, 9x9x2 inches.
5. Top with apples; sprinkle with lemon juice.
6. Mix brown sugar and cinnamon; sprinkle over apples.
7. Pour boiling water over apples.
8. (DO NOT STIR) Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
9. Serve warm with whipped cream.
Title: Maple Walnut Apple Crisp
Ingredients:
- 1/3 all-purpose flour
- 1/2 light brown sugar
- 1/3 oats
- 1/4 ground cinnamon
- 1/4 butter
- 3 margarine
- 7 walnuts
- 1/4 rome apples
- 1/2 maple syrup
- ground cinnamon
Instructions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts.
3. Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.
Title: Brown Sugar Buttercream
Ingredients:
- 3 salt
- 3/4 dark brown sugar
- 1 water
- 1/2 lemon juice
- 1/2 butter
- 1 1/2 vanilla
- 2
Instructions:
1. Combine egg whites and salt in a large bowl, and just let it sit for now.
2. Stir together brown sugar and water in a small heavy saucepan and bring to a boil over moderately high heat, washing down the sides of the pan with a pastry brush dipped in water. This brings the bubbles down and stops them from boiling over the pan.
3. When sugar syrup reaches a boil, start beating egg whites with an electric mixer at med-high speed until frothy, then add the lemon juice. Beat at med. speed until whites just hold soft peaks. DO NOT BEAT AGAIN UNTIL SUGAR SYRUP IS READY.
4. Meanwhile, put candy thermometer into sugar syrup and continue boiling until syrup reaches 238-242º. Immediately remove from heat and pour into a heatproof 1-cup glass measure.
5. Beating the egg whites at high speed, slowly pour the hot syrup in a thin stream down the side of the bowl into the egg whites.
6. Beat meringue, scraping down bowl, until meringue is cool to the touch,about 6-7 minute IT IS IMPORTANT THE MERINGUE IS PROPERLY COOLED BEFORE PROCEEDING.
7. With mixer at medium speed, gradually add butter 1 piece at a time, beating well after each addition until incorporated. (If meringue is too warm and buttercream looks soupy after some of the butter is added, briefly chill bottom of bowl in a large bowl filled with ice water for a few seconds before continuing to beat in remaining butter).
8. Continue beating until buttercream is smooth. (Mixture may look curdled before all of the butter is added, but it will come back together before beating is finished).
9. Add vanilla and beat 1 more minute.
Title: Chocolate Fluff Icing
Ingredients:
- 4 butter
- 1 1/2 icing sugar
- 1 vanilla
- 3 salt
- 1/4
- 2
Instructions:
1. In a bowl, cream butter; add 3/4 cup sugar, blend well. Add in vanilla, chocolate and salt.
2. Beat egg whites in a clean bowl until stiff but not dry. Add remaining 3/4 cup icing sugar (a small amount at a time), beating after each addition, until well blended. Beat until mixture forms stiff peaks.
3. Gently fold egg white mixture into chocolate mixture.
4. Makes enough icing for one 13' x 9" cake.
Title: Tiramisu by Anne Burrell
Ingredients:
- 6 eggs
- 1 granulated sugar
- 4 mascarpone
- 1 boiling water
- 6 brown sugar
- 3/4 instant espresso powder
- 1/2 cocoa powder
- 3 Savoiardi cookies
- 1/2 chocolate
- 2
- 1/4 - 3/4
Instructions:
1. In a metal stand mixer bowl, combine the eggs and granulated sugar. Beat well to combine.
2. Place the bowl on top of a small pot with 1-inch of boiling water; be sure that the bowl does not touch the water. Beat the eggs until they have tripled in size and the whisk leaves a trail, 5 to 7 minutes.
3. Once the eggs have tripled in size, remove the bowl from the double boiler and put on the stand mixer equipped with the whisk and beat on a medium speed until the bottom of the bowl feels cool, about 5 minutes.
4. Add the mascarpone and chocolate chips and mix until just combined. Refrigerate 1 hour.
5. Combine the boiling water, brown sugar, espresso powder, cocoa powder, and coffee liqueur. Stir until everything has dissolved. Let cool.
6. When the espresso mixture has cooled, dip the cookies in the liquid one at a time and line the bottom of a 9x 13-inch baking dish. NOTE: dipping the cookies makes for a wetter dessert, alternately you can brush both sides with the syrup, using a pastry brush. Use as much or as little as you like.
7. Spread 1/3 of the chilled mascarpone mixture over the cookies. Repeat this process 2 more times finishing with a layer of mascarpone. ** For more stability, lay the second layer of cookies in the opposite direction of the first layer.
8. Cover and refrigerate for at least a couple of hours and up to overnight; the longer it chills the easier it will be to slice. *I chilled overnight.
9. Top the tiramisu with finely grated chocolate. Cut into squares and serve.
Title: Winter Fruit Compote
Ingredients:
- 1/2 dark brown sugar
- 3 oranges
- 6 crystallized ginger
- 3 lemon, zest of
- 1 vanilla extract
- 1/4
Instructions:
1. Combine juice and brown sugar in a microwavable bowl.
2. Stir in dried fruits.
3. Cover and microwave on high for 4 minutes or until fruit is plump.
4. Stir at least once half way through cooking time.
5. Stir in remaining ingredients and let cool before serving.
Title: Mix With a Fork (!!) Apple Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 flour
- 2 cinnamon
- 1 baking soda
- 1 salt
- 1/2 apples
- 6 walnuts
- 1/2
Instructions:
1. Mix everything together with a FORK in this order: eggs and sugar; dry ingredients alternating with oil; apples; walnuts.
2. Bake in a 10" x 4" loaf pan at 350F for 60 minutes, or until done.
Title: Apricot Spice Cake
Ingredients:
- 2 self-rising flour
- 1 3/4 sugar
- 1 pecans
- 1 ground cinnamon
- 1 ground allspice
- 1 eggs
- 1 cream cheese
- 3 milk
- 1 vanilla extract
- 3 salt
- 1 powdered sugar
- 1
- 1 1/2
Instructions:
1. Cake:.
2. Combine first 8 ingredients in a large bowl; stir until blended. Pour batter into a heavily greased and floured 12-cup Bundt pan. ( batter will be shallow in pan.)Bake at 350F for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completly on wire rack. Drizzle Cream XCheese Glaze over cake.
3. Cream Cheese Glaze:.
4. Combine first 4 ingredients; beat at medium speed with an electric mixer until smooth. Gradually add powdered suagr, beating at low speed until glaze is smooth.
5. NOte: Do not use a tube pan for this recipe-the cake will be too shallow.
Title: Black and White Cake
Ingredients:
- 2 all-purpose flour
- 6 butter
- 1 sugar
- 1 1/2 vanilla extract
- 4 low-fat buttermilk
- 3/4 salt
- 1/2 baking soda
- 1/2 all-purpose flour
- 1 1/2
- 3
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Coat an 8 inch square pan with cooking spray, dust with 2 teaspoons flour.
3. Place butter in large microwavable safe bowl. Cover and microwave 1 minute, or til butter melts. Add sugar, stir with a whisk. Add vanilla and egg whites, stir well. Stir in buttermilk, salt, baking soda.
4. Lightly spoon 1 1/2 C flour into dry measuring cups, level with knife. Add flour, stirring JUST till blended. (DO NOT OVERSTIR) Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter, stir well with a whisk. Slowly pour chocolate batter over batter in pan.
5. Bake 350 degrees for 30 min or till wooden pick comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares.
6. 9 squares: Each cake square: 255 calories/5g protein/40.9g carb/22mg chol/1.3mg iron/324mg sod/32mg calc.
Title: To Die for Chocolate Biscotti
Ingredients:
- 1/2 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 1 all-purpose flour
- 1 3/4 baking powder
- 1 salt
- 1/4
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
2. Line a baking sheet with parchment paper, and set aside.
3. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes).
4. Add the eggs and egg yolk, one at a time, mixing well after each addition.
5. Beat in the vanilla extract.
6. In a separate bowl, whisk together the flour, baking powder, salt, and cocoa powder.
7. Add to the butter mixture and beat until incorporated.
8. Stir in the chocolate/white chocolate chips.
9. Transfer the dough to a floured surface.
10. Form into a log 10 inches long.
11. Do this by rolling the dough back and forth into a cylinder shape with floured hands.
12. Transfer the log to the baking sheet, and pat to even the shape.
13. Bake until firm to the touch, about 25 - 30 minutes.
14. Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
15. Using a long spatula transfer the logs to a cutting board.
16. Using a serrated knife, cut the logs into slices about 2/3 inch thick.
17. Arrange the slices on the baking sheet, cut side down, and bake about 8 - 10 minutes.
18. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.
19. Remove from oven and let cool on wire rack.
20. Optional Steps: Follow melting directions on dipping chocolate (or make your own), and use spatula/piping bag to drizzle chocolate over the tops of the biscotti.