lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter, Chocolate Chip, Raisin, Oatmeal Cookies
Ingredients:
- 1/2 all-purpose flour
- 1 baking soda
- 2 baking powder
- 6 rolled oats
- 6 unsalted butter
- 2 cream cheese
- 1 1/2 light brown sugar
- 1 1/2 granulated sugar
- 5 eggs
- 1/4 light corn syrup
- 1/2 pure vanilla extract
- 2 creamy peanut butter
- 1 raisins
- 1
- 1/2
Instructions:
1. .Mix flour, baking soda, baking powder together in a large bowl, then add the oatmeal until evenly mixed (@ 2 cups at a time). Set aside.
2. Cream the butter until smooth and pale, then slowly add the granulated sugar, then the brown sugar until the sugars and butter are evenly mixed. If you are using a stand mixer, scrape down the sides and add the eggs 1 at a time until smooth. (We use a large cookie spoon to mix with) Add the corn syrup and vanilla and mix well.
3. Add the oat mixture @ 1/3 at a time mixing on low speed until fully mixed (it gets very stiff when doing by hand).
4. Fold in both kinds of chocolate chips ( nuts if you are using them) and then split dough in half and add the raisins to one half of the batch. Cover both batches with plastic wrap and refrigerate 3 hours minimum (overnight is best)).
5. Preheat oven to 375 degrees and place rounded tablespoon sized ball on a parchment lined cookie sheet. Bake for about 12 minutes and let stand for about five minutes on cookie sheet before placing cookies on a wire rack to cool.
Title: Iced Lemon Christmas Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 butter
- 1 sugar
- 2 eggs
- 1 lemon rind
- 1 lemon juice
Instructions:
1. Combine the flour, baking powder and salt in a bowl.
2. Beat together the butter, sugar and eggs in a large bowl until well blended. Stir in lemon rind and juice. Stir in flour mixture until the dough is smooth. Wrap dough in plastic wrap Refrigerate several hours or overnight.
3. Divide dough in half. Roll out each half of dough on a lightly floured surface to 1/8-inch thickness. Cut out using your favourite 3- or 4-inch cookie cutters. Place .5 inch apart on ungreased cookie sheets.
4. Bake in preheated hot oven (400 degrees) for 6 minutes or until lightly golden. Remove cookies to wire racks to cool.
Title: Citrus Trifle
Ingredients:
- 1 water
- 1 egg
- 1 instant vanilla pudding
- 1 milk
- 3 fresh strawberries
- 1
- 16
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
3. In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
4. Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
5. While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
6. Assembly:
7. In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.
Title: Mrs. Pischke's Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1/2 dark rum
- 1/2 eggs
- 1/2 water
- 4 butter
- 1/4 sugar
- 1/2 dark rum
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour Bundt cake Pan.
3. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes.
4. Pour into Bundt pan and bake for 45 minutes.
5. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts.
6. Add sugar and boil for 5 minutes, stirring constantly.
7. Remove from heat and stir in dark rum.
8. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately.
9. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top.
10. Slowly pour glaze over cake.
Title: Warm Chocolate Melting Cake
Ingredients:
- 11 butter
- 1 butter
- 6 eggs
- 7 sugar
- 1/2 flour
- 1
Instructions:
1. Melt chocolate and butter in double boiler. Remove from heat.
2. Mix four of the eggs with the sugar and whisk for a few minutes. Add flour and mix, then add the other three eggs.
3. Add egg mixture slowly to the melted chocolate mixture.
4. Pour the mixture into dessert ramekin cups.
5. Bake directly in the oven at 400 degrees for 15 - 20 minutes.
6. Serve with vanilla ice cream, or garnish with shaved sweet chocolate, chocolate sauce or powdered sugar.
Title: Irish Roly Scones With Cream and Jam!!!
Ingredients:
- 6 flour
- 3/4 butter
- 3/4 sugar
- 1/2 raisins
- 2 chocolate chips
- 1/2 eggs
- 2 milk
- baking powder
Instructions:
1. Mix the flour and baking powder in a large bowl.
2. Cut the butter into small chunks and using your fingers bread crumb.
3. Beat the eggs and milk in a bowl.
4. Make a well in the center of the flour mixture and add the milk, egg and raisins. mix well till soft but not runny.
5. Roll out the mixture and and cut into long stripes.
6. Roll the stripes into swirly circles.
7. Cook on a greased tray or 25 to 35 mins or until golden brown.
8. Serve hot or cold with whipped cream and raspberry jam!
9. ENJOY! =D.
Title: Barefoot Contessa's Flag Cake
Ingredients:
- 18 unsalted butter
- 3 sugar
- 6 extra-large eggs
- 1 sour cream
- 1 1/2 pure vanilla extract
- 3 flour
- 1/3 cornstarch
- 1 kosher salt
- 1 baking soda
- 1 unsalted butter
- 1 1/2 cream cheese
- 1 confectioners' sugar
- 1 1/2 pure vanilla extract
- 1 blueberries
- 1 1/2 raspberries
Instructions:
1. Heat the oven to 350 degrees F.
2. Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy.
4. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla.
5. Scrape down the sides and stir until smooth.
6. Sift together the flour, cornstarch, salt, and baking soda in a bowl.
7. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
8. Pour into the prepared pan.
9. Smooth the top with a spatula.
10. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean.
11. Cool to room temperature.
12. For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
13. Spread three-fourths of the icing on the top of the cooled sheet cake.
14. Outline the flag on the top of the cake with a toothpick.
15. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe.
16. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed.
17. Pipe stars on top of the blueberries.
18. Ina serves this cake right in the pan.
19. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.
Title: Chocolate Harvest Cake
Ingredients:
- 1 buttermilk
- 1 water
- 2/3 sugar
- 2 eggs
- 2 baking soda
- 1 salt
- 1/2 flour
- 2 cocoa powder
- 3/4 cream cheese
- 1 canned pumpkin
- 1/3 sugar
- 1/4 cinnamon
- 1/4
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease (and flour) two 9"x1 1/2" round baking pans.
3. Combine and whisk all cake ingredients BUT flour and cocoa powder.
4. Add flour and cocoa powder and whisk until even.
5. Spread evenly into the two pans.
6. Bake for 30-35 minutes until top springs back or toothpick comes out clean.
7. Let cool.
8. In a medium bowl, whisk together Pumpkin Cream Filling ingredients. (Make sure cream cheese is soft enough so you don't end up with cream cheese chunks!).
9. Spread Pumpkin Filling on top of one cake and top it with the other.
10. Boil whipping cream over medium-high heat.
11. Remove from heat and add chocolate, DO NOT stir.
12. Wait 5 minutes until chocolate is melty, then stir until smooth and chocolate is liquid.
13. Wait until glaze has thickened (10 minutes) and then pour over top of cake.
14. Refrigerate cake or let set until glaze is fairly solid (15-30 min).
15. OPTIONAL: top with seasonal berries or nuts.
Title: Nut Horns
Ingredients:
- 2 flour
- 1/2 butter
- 1 sour cream
- 3/4 sugar
- 1 cinnamon
- 1 ground walnuts
- 1/2
Instructions:
1. Put flour and butter in large bowl.
2. Blend well with pastry blender.
3. Add egg yolk and sour cream, mix well, cover.
4. Refrigerate overnight.
5. Cut into 6 pieces, while working with one piece at a time, keeping others refrigerated.
6. Roll each piece into a circle, cut into 6 wedges with pizza cutter.
7. Sprinkle on sugar, cinnamon and nut mixture.
8. Roll into cresant shaped rolls.
9. Bake at 350* for 25 minutes.
Title: Sweetened Condensed Milk Biscuits ( Cookies )
Ingredients:
- 250 margarine
- 3/4 sugar
- 1 salt
- 3 flour
- 1 sweetened condensed milk
- 1/2 vanilla essence
Instructions:
1. Beat the margarine and sugar until creamy.
2. Add vanilla essence - beat for another couple seconds.
3. Add the tin of sweetened condensed milk to the "cream" mixture.
4. Add salt then flour - cut into the mixture whilst mixing with a round edged knife.
5. Once mixture has the consistency of workable dough (more flour may be needed to get right consistency) roll out dough into 6 inch "sausages" - wrap "sausage dough" in parchment paper (wax paper) and place in fridge for half an hour before cutting the sausages into slices. Flatten biscuits lightly before baking in a preheated oven @ 180degrees until biscuits are a fine golden colour.
6. This recipe makes approximately 60+ biscuits -.
Title: Choco-Mint Cookies
Ingredients:
- 100 butter
- 60 caster sugar
- 1/2 wine
- 1/4 cake flour
- 1/2 chocolate
- 150
Instructions:
1. Cream butter and sugar till light.
2. Add in color, essence and wine.
3. Add in cake flour.
4. Pipe out onto trays or use cookie press.
5. Bake at 165C for 15-18mins.
6. When cool, dip partially in melted chocolate.
Title: Coconut Orange Raisin Cookies
Ingredients:
- 1/2 unsalted butter
- 1/3 sugar
- 1 all-purpose flour
- 1 orange zest
- 2 salt
- 1/4 golden raisin
- 1/2 sweetened flaked coconut
- 1/2
Instructions:
1. Preheat oven at 350.
2. In a bowl, cream softened butter an sugar until fluffy. Beat in yolk and mix to combine well. Mix in flour and blend completely. Add the zest and salt, raisins and coconut and mix until well incorporated.
3. Remove dough and roll into 12" long by 2" wide piece. Wrap in wax paper or plastic wrap and refrigerat at least 1 hour or overnight.
4. When ready to bake, cut into 1/3 inch slices and place on ungreased cookie sheet. Leave 3 - 4 inches space between cookies for spreading.
5. Bake 15 - 18 minutes or until lightly gold on edges. Cool for 1 minute and remove from cookie sheets to racks and cool completely.
Title: Microwave Apple Crisp
Ingredients:
- 4 apples
- 2 lemon juice
- 1/2 brown sugar
- 1/2 oats
- 1/4 flour
- 1/4 margarine
- 1 cinnamon
- 1/2 salt
- 1/8 nutmeg
Instructions:
1. place apples in 1 quart casserole.
2. sprinkle with lemon juice.
3. microwave 2 1/2-4 minute.
4. combine remaining ingredients in another bowl.
5. microwave 1 1/2-3 1/2 min until bubbly.
6. stir and spread over apples.
7. microwave 4-6 minute until apples are tender.
Title: White Wine & Olive Oil Polenta Cake With Lavender Syrup
Ingredients:
- 1/2 olive oil
- 2 eggs
- 1 sugar
- 1/2 white wine
- 1 1/4 all-purpose flour
- 1/2 polenta
- 2 baking powder
- 1 salt
- 1 lemon, zest of
- 1/2 rosemary
- 1/2 water
- 1/3 sugar
- 2
Instructions:
1. Preheat oven to 375 degrees. Prepare an 8” cake pan for baking by cutting a parchment circle for the bottom. Next spray the inside of the pan with cooking spray, add the circle and spray the top of the circle so that all parts that the cake will touch are covered with a thin layer of cooking spray.
2. In a large bowl, whisk together the oil, eggs, 1 cup sugar, and wine until smooth.
3. In a separate bowl, whisk together the flour, polenta, baking powder, salt, lemon zest and rosemary until well combined. Pour in the liquid mixture and stir until just combined.
4. Pour the batter into the cake pan. Bake until cake begins to pull away from sides of pan and a toothpick inserted in center comes out clean, 35 to 40 minutes.
5. While the cake is cooking, make the lavender syrup. Heat the sugar and the water together in a small saucepan. Let this come to a low boil with a minimum of stirring and cook for about 5 minutes until it thickens slightly. Set aside.
6. Cool in pan 20 minutes. Run a knife around edge of cake; place a cake plate on the top of the cake pan. Holding both securely, turn both over at once so that the cake is now lying on the cake plate on your counter. Remove the pan and the parchment paper.
7. Take a toothpick and poke little holes all over the top of your cake. Slowly pour the syrup all over the top so that it seeps into the cake. Serve and enjoy!
Title: Gruesome Monster Toes
Ingredients:
- 12
- 22
- 11
Instructions:
1. In a microwave-safe bowl, melt candy coating; stir until smooth. Tint green.
2. Dip one cookie into candy coating. Let excess drip off and place on waxed paper.
3. Immediately place candy half, cut side down, on the cookie. Repeat. Let stand for 15 minutes or until set.
Title: Mousse-Filled Witches' Hats
Ingredients:
- 1 3/4 heavy whipping cream
- 1 shortening
- 1/2
- 4
- 1
- 12
Instructions:
1. For mousse, in a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until smooth. Transfer to a bowl; cool to room temperature, stirring occasionally.
2. In a small mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.
3. In a microwave-safe bowl, melt semisweet chocolate and shortening; stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles.
4. Refrigerate until set.
5. Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.
Title: Chocolate Lava Cakes With Pistachio Cream
Ingredients:
- 1 roasted pistachios
- 1 3/4 sugar
- 1/4 eggs
- 2 bittersweet chocolate
- 5 baking powder
- 2 vanilla extract
- 1/2 reduced-fat milk
- 1/2 salt
- 1 confectioners' sugar
- 1/8
Instructions:
1. Chocolate Lava Cakes: Spray 12 muffin cups with cooking spray.
2. Place pistachios in a food processor and process until a crumbly paste forms.
3. This will create pistachio butter.
4. Combine 1/4 cup of pistachio butter,1 1/4 cup sugar (you'll have 1/2 cup left over),cocoa, eggs, egg whites and place in a double boiler or heavy sauce pan.
5. Stir well with a whisk and add bittersweet chocolate.
6. Cook over low heat or simmering water until chocolate melts and sugar dissolves@ 3 minutes.
7. Remove from heat and add baking powder and vanilla.
8. Stir with a whisk until smooth.
9. Spoon batter into muffin cups and chill for 2 hours.
10. Pistachio Butter: Prepare pistachio butter while cakes are chilling.
11. Place remaining 1/4 cup of pistachio butter and 1/2 cup sugar in a food processor.
12. Pulse 3-4 times.
13. Add milk and salt and process until smooth.
14. Strain solids out of mixture into a small sauce pan.
15. Bring to a boil, then reduce heat and simmer for@ 4 minutes.
16. Chill pistachio butter while cooking lava cakes.
17. Preheat oven to 450°F.
18. Bake cakes for 9 minutes or until almost set.
19. Centers will be gooey.
20. Let cool for 5 minutes.
21. Invert cake on a dessert plate and spoon pistachio butter over cake.
22. May top with powdered sugar.
Title: Devil's Food Chocolate Cake Mix Cookies
Ingredients:
- 16 1/2 flour
- 1 1/2 butter
- 1/2 eggs
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350.
2. Add all ingredients to bowl (except sprinkles) and mix well to combine.
3. If the dough is too sticky, you may want to refrigerate for 30 minutes.
4. Put sprinkles in bowl or plate.
5. Roll dough into tablespoon-sized balls and roll in sprinkles.
6. Bake on ungreased cookie sheet for 10 minutes.
7. Cool for 10 minutes before eating.
Title: Rocky Road S'mores Bars
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 vanilla
- 1 flour
- 1/2 graham cracker crumbs
- 2 mini marshmallows
- 1 walnuts
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add vanilla.
3. Add flour and graham cracker crumbs and mix well.
4. Press onto bottom of greased 9 inch square pan.
5. Sprinkle with marshmallows, chocolate chips, and nuts.
6. Bake at 275 degrees for 15-20 minutes or until golden brown.
7. Cool and cut into bars.
Title: Grandma Mudge's Raisin Filled Cookies
Ingredients:
- 2 1/2 raisins
- 2 sugar
- 2 flour
- 1 hot water
- 2 vegetable shortening
- 2 sugar
- 1 salt
- 2 eggs
- 1 vanilla
- 1 milk
- 3 baking powder
- 2 baking soda
- 7 flour
Instructions:
1. FILLING: Grind raisins in food processor. Raisins should not become a paste. In a heavy saucepan, combine ground raisins, sugar, flour and water. Cook over medium heat, stirring until mixture thickens. It should not be runny. Set aside to cool.
2. COOKIE DOUGH: In a large bowl, mix together in order. Roll out to 1/4-inch thickness. Cut into pairs. Place one part of pair on ungreased cookie sheet. Put 1 heaping teaspoon of filling in center. Top with other half. Seal edges by gently pressing together.
3. Bake at 400F for 8-10 minutes.
Title: Quick Sugar Cookies
Ingredients:
- 1/2 shortening
- 1 white sugar
- 1 egg
- 1 milk
- 1 vanilla
- 1/4 salt
- 1/2 baking powder
- 1 flour
- 1 1/2
Instructions:
1. In a medium sized bowl, cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy. Add the egg, milk, and vanilla, mixing well. Stir in the salt, baking powder and flour. Blend it all up until it makes a nice smooth dough. Drop the mixture by small spoonfuls onto an oiled cookie sheet. Bake at 375F for about 8 to 10 minutes.
2. If desired, you can color the dough with food coloring for special occasions. You can also form them into small balls and roll them in a little granulated sugar right before baking.
Title: Lavender Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/8 sugar
- 1 egg
- 1 vanilla
- 1 -2 heavy cream
- 2 1/2 all-purpose flour
- 1 dried lavender blossoms
Instructions:
1. Cream butter and sugar until smooth.
2. Stir in the egg, vanilla and heavy cream.
3. Add enough flour to make a dough that clings together.
4. Stir in crushed lavender buds.
5. Form dough with lightly floured hands into a roll and wrap in wax paper.
6. Chill well for 2-3 hours.
7. Then cut off slices 1/4 inch thick with sharp knife.
8. Place on baking sheets about an inch apart.
9. Bake in a preheated 350 oven about 15 minutes or edges just start to turn lightly brown.
10. Do not over bake, so watch carefully.
11. Remove cookies to rack to cool completely.
12. Note: These really taste wonderful when complely cold.
13. One may sprinkle on some lavender-scented powdered sugar.
14. A lovely tea time cookie.
Title: Chocolate Cream Pie
Ingredients:
- 1 sugar
- 1 cornstarch
- 1/4 salt
- 1/4 milk
- 2 3/4 butter
- 3 vanilla extract
- 3 heavy cream
- 1 powdered sugar
- 1
- 2
Instructions:
1. Mix sugar, cornstarch, and salt in a large saucepan.
2. Add milk, bring to a boil for 1 minute over medium heat.
3. Beat egg yolks.
4. Whisk 1 cup hot pie filling into beaten egg yolks and pour back into saucepan whisking until mixed.
5. Return to a boil for 1 minute.
6. Remove saucepan from heat and add chocolate, butter, and vanilla.
7. Pour into prebaked pie crust.
8. Cool 15 minutes.
9. Cover and refrigerate at least 3 hours.
10. When ready to serve beat together heavy cream and powdered sugar.
11. Spread on top of pie.
Title: Meringue Topped Lemon Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 2 1/2 milk
- 2 sugar
- 1/2 salt
- 1/4 fresh lemon juice
- 2 lemon zest
- 1 sugar
- 2
Instructions:
1. Wash rice and put in top of double-boiler with milk and cook over hot water until tender.
2. Beat yolks and add to rice with the 1/2 cup sugar, lemon juice, rind and salt.
3. Continue cooking stirring occasionally until thick.
4. Turn into a baking dish.
5. Beat egg whites with the 2 Tbsp sugar until stiff and glossy.
6. Cover over the rice mixture in baking dish.
7. Bake in a moderate oven, 350°F/180°C, until meringue is golden.
Title: Aunt Esther's Secret Rum Cake Recipe
Ingredients:
- 1 unsalted butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 salt
- 1/4 baking soda
- 8 sour cream
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 300. Grease tube pan with removable bottom. Add a ring of wax paper to bottom of pan to ease release after cooking.
2. Beat butter and sugar thoroughly. Add yolks.
3. In another bowl, combine flour, salt and baking soda.
4. Alternately add flour mixture and sour cream to butter mixture.
5. Add extracts and rum, if desired.
6. In separate chilled bowl, beat whites to stiff peaks.
7. Fold whites into batter.
8. Spoon into pan.
9. Coat top with additional sugar.
10. Bake at 300 for 1.5 to 2 hours until cake tester comes out clean.
Title: Lemon Scented Macaroons (Ww)
Ingredients:
- 1 sugar
- 2/3 lemon
- 1
- 1/2
Instructions:
1. Preheat oven to 350-degrees F.
2. Spread almonds on baking sheet and bake in the middle of the oven until toasted (8-10 minutes). Cool completely but leave oven on.
3. Transfer almonds to food processor and add sugar and 1/8 teaspoon salt. Pulse until finely ground (1 minute). Add egg white and lemon zest and pulse 10 times or until dough comes together. Transfer dough to small bowl.
4. Line baking sheet with parchment paper.
5. Drop dough by scant tablespoons onto baking sheet 2 inches apart, making 16 cookies. Brush with water and press to flatten slightly.
6. Bake in the middle of the oven for 15 minutes or until cookies are golden.
7. Slice parchment paper onto rack and let macaroons cool completely and then peel macaroons off paper.
Title: Chocolate Peanut Butter Pie
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 1/2 powdered sugar
- 1 chocolate chips
- 1 heavy whipping cream
- 1/2
Instructions:
1. Finely crush the Oreos with a food processor, blender, or in a Ziploc bag. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Add the remaining 8 tablespoons of softened butter, 1½ cups creamy peanut butter, and 1 cup powdered sugar to a large mixing bowl or the bowl of a stand mixer. Beat on low speed until smooth and creamy. Spoon the peanut butter mixture over the crust into a smooth layer. Place back in freezer.
3. Place chocolate chips and remaining 2 tablespoons of peanut butter in a large glass or heat-proof bowl. In a saucepan, bring heavy whipping cream to a rolling simmer over medium-high heat. Pour the cream over the chocolate chips and peanut butter and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate layer over the peanut butter layer. Refrigerate, covered, at least 1 hours until ready to serve.
Title: Peach Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 2/3 milk
- 1 egg
- 1 sugar
- 1 cinnamon
- 1 nutmeg
- 1/2
Instructions:
1. Melt butter in a 9 x 13 inch pan.
2. Mix together flour, sugar, baking powder & salt.
3. Stir in milk & egg.
4. Pour evenly over melted butter.
5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.
7. Serve warm with ice cream.