lumicero/recipes-ing2inst huggingface dataset:
Title: Died and Gone to Heaven Chocolate Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 granulated sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 buttermilk
- 1 1/4 light brown sugar
- 1 eggs
- 2 canola oil
- 1/4 vanilla
- 2 strong black coffee
- 1 confectioners' sugar
- 1 vanilla
- 1/2 buttermilk
- 1 -2 low-fat milk
Instructions:
1. Preheat oven to 350°F.
2. Lightly oil a 12-cup bundt pan or coat it with nonstick cooking spray.
3. Dust with flour and shake out excess.
4. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt.
5. Add buttermilk, brown sugar, eggs, oil and vanilla.
6. Beat on medium speed for 2 minutes.
7. Whisk in coffee until well blended.
8. Pour into the prepared pan.
9. Bake for 35- 40 minutes or until a cake tester inserted in middle comes out clean.
10. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.
11. Make icing: In a small bowl, whisk together the confectioner's sugar, vanilla and enough of the buttermilk to make a thick but pourable icing.
12. Set the cake on a serving plate and drizzle the icing over the top.
Title: Raspberry Almond Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/4 sugar
- 1 butter
- 16 vanilla extract
- 1
- 1/2
Instructions:
1. Adjust oven racks to upper-middle and lower middle positions and preheat oven to 350°F.
2. Line 2 baking sheets with parchment paper. Process 1 cup flour and almonds in food processor until finely ground. Add half cup sugar and remaining flour and process until combined. Add butter and vanilla to food processor and pulse until dough forms.
3. On lightly floured surface, roll dough to 1/4 inch thickness. Using 2 inch round cookie cutter, cut out cookies, gathering and rerolling dough as necessary. Place cookies 2 inch apart on prepared baking sheets until light brown around edges, about 15 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack.
4. Transfer remaining sugar to a bowl. Working quickly, spread 1 tsp jam on bottom of half of warm cookies, then press remaining cookies onto jam to form sandwiches. Roll cookies in sugar to coat. Cool completely on wire rack. Repeat with remaining dough.
Title: Mocha Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 instant coffee
- 2 baking powder
- 1 baking soda
- 1/2 granulated sugar
- 2/3 butter
- 3 eggs
- 2 chocolate chips
- 1/2
- 1
Instructions:
1. Combine flour, coffee granules, baking powder, and baking soda in medium bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs and almond extract; beat untl mixture is slightly thickened. Gradually beat in flour mixture; stir in almonds.
2. Divide dough in half. With floured hands, shape into two 12-inch long rolls; flatten slightly. Place on one large or two small baking sheets.
3. Bake in preheated 350F for 25 minutes or until firm. Cool on baking sheet(s) on wire rack(s) for 5 minutes. Cut into 1/2 inch thick slices; arrange cut side down on baking sheets. Return to oven; bake for additional 15-20 minutes. Remove to wire rack(s) to cool completely. Melt chocolate chips according to package directions; drizzle over cooled cookies.
Title: Chocolate Almond Fingers
Ingredients:
- 1 butter
- 2/3 sugar
- 3 vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 2 1/2 powdered sugar
- 1/4
- 1
- 1/2
- 2
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks 1 at a time, beating after each addition. Stir in flavorings.
2. Combine flour and salt; add to butter mixture, beating well. Sift powdered sugar lightly over work surface. Shape 1 tbls. dough into a 2 1/2-inch log; repeat with remaining dough. Place on a lightly greased baking sheet.
3. Brush each cookie log with egg white, and lightly sprinkle with almonds, reserving remaining almonds. Bake at 400F for 9 to 10 minutes or until barely browned. Remove cookies to wore racks to cool completely.
4. Dip ends of cookies in melted chocolate, covering about 1/2 ich on each end. Sprinkle ends with remaining almonds. Place cookies on wire racks until chocolate is firm.
Title: Triple Ginger Cookies
Ingredients:
- 1 whole wheat pastry flour
- 1 unbleached flour
- 2 baking soda
- 2 ground ginger
- 1 1/2 ground cinnamon
- 1/2 ground allspice
- 1/8 salt
- 1/2 unsalted butter
- 1/4 molasses
- 1/3 granulated sugar
- 1/3 brown sugar
- 2 fresh ginger
- 1 egg
- 2 ground flax seeds
- 3/4 crystallized ginger
- 3/4 raw sugar
Instructions:
1. Preheat oven to 350*.
2. In a medium bowl, combine the flours, baking soda, ground ginger, cinnamon, allspice and salt and mix thoroughly with a whisk.
3. In the mixing bowl, combine the warm butter, molasses, granulated sugar, brown sugar, fresh minced ginger, egg and flax seed.and mix thoroughly.
4. Add the flour mixture and crystallized ginger bits and stir until incorporated. The dough will be soft.
5. Refrigerate the dough for 1 hour.
6. Form the dough into 1 inch balls. Roll the balls in the raw sugar, and place them 2 inches apart on a parchment lined or ungreased cookie sheet.
7. Bake 10-12 minutes, or until the cookies puff up, crack on the surface, and then begin to deflate in the oven.
8. For chewier cookies, remove them from the oven when at least half of the cookies have begun to deflate.
9. For crunchier edges with chewy centers, bake for a minute longer.
10. Cool cookies before storing.
Title: Chocolate Covered Strawberries
Ingredients:
- 16 white chocolate
- 2 shortening
- 1 strawberry
Instructions:
1. Wash and dry strawberries, keeping the leaves on.
2. Insert toothpicks into the tops of the strawberries.
3. In a double boiler, melt the chocolate and shortening, stirring until smooth. Holding the strawberries by the toothpicks, dip them into the chocolate mixture. Turn the strawberries upside down and insert the toothpicks into the Styrofoam sheet.
4. Let the strawberries dry for a few hours or overnight.
5. If you don't have a Styrofoam sheet you can just lay them on wax paper to cool. I lay the wax paper over cardboard them stick them in the refrigerator to cool.
6. Store in refrigerator until ready to serve if making ahead of time. You can also buy paper candy boxes to transport them from a craft store such as Hobby Lobby or maybe Wal-Mart.
7. For decadently festive strawberries, consider drizzling white chocolate or (dark if you already used white) over the chocolate coated strawberries. Melt 8 oz of white chocolate with 1 TBSP of shortening and drizzle using a spoon.
Title: Mrs. Fish
Ingredients:
- 1 water
- 4 tapioca
- 2 lemons
- 1 sugar
- 2 milk
- 2 cornstarch
- 1
Instructions:
1. To make the puddding:
2. Cook water, tapicoa, lemon juice, and sugar on a double boiler until thickened.
3. Remove from heat.
4. Fold in beaten egg whites.
5. To make the sauce:
6. Scald the milk.
7. Add the yolks and the corn starch.
8. Cook until thick, stirring constantly.
9. Cool both of these until ready to serve.
10. To serve:
11. Scoop tapioca part into elegant individual serving bowls. Put the sauce into a gravy boat and let people pour the amount they want over the tapioca base.
Title: Gluten Free Coconut Custard Pie
Ingredients:
- 2 milk
- 2 1/2 flaked coconut
- 4 eggs
- 1 vanilla extract
- 3/4 white sugar
- 3/4 margarine
- 2 butter
Instructions:
1. Combone all ingredients mix well and pour into 9 inch buttered pie pan.
2. Bake 350 degrees for 50-60 minutes or until golden brown and knife inserted in the center comes out clean.
Title: Bill's Butterscotch Pie
Ingredients:
- 3 milk
- 2 light brown sugar
- 1/3 light brown sugar
- 3/4 all-purpose flour
- 1 cornstarch
- 3 salt
- 1/3 margarine
- 3 cashew halves
- 1/2
- 1/4
- 1 1/2
- 1
- 1/2
Instructions:
1. Separate eggs. Allow yolks to sit a few minutes to take the chill off. Place yolks, milk, and cream cheese in blender and mix at low speed until thoroughly combined.
2. Transfer milk mixture to the top of a double boiler. When this mixture is warm, add butterscotch chips and stir until chips melt.
3. In a mixing bowl, combine 1 cup brown sugar, flour, constarch, and salt. Stir into milk mixture. Cook slowly and mix with a whisk until well combined.
4. Remove upper pot from double boiler and set directly on burner at medium-low heat. Stir frequently with whisk until thickened and a bubble or two comes up through the mixture. Reduce heat to low. Continue to cook and stir for five minutes.
5. Add margarine, flavoring, and remaining brown sugar. Mix well. Pour into pie shell and cool on pie rack for 30 minutes.
6. NOTE: This pie will completely fill a 9" shell.
7. Optional: While pie cools, sprinkle cashew halves in a 1" band near the crust.
8. Refrigerate, covered with plastic film or lid that comes with graham cracker shell. Add a ring of whipped cream before serving.
Title: No Bake Cranberry Nut Cookies
Ingredients:
- 4 dried cranberries
- 1 unsalted sunflower seeds
- 1/2 cashew pieces
- 1/3 brown sugar
- 3/4 corn syrup
- 1/2 peanut butter
- 1/4 vanilla
- 1
Instructions:
1. In large bowl, mix cereal, cranberries, sunflower nuts and cashews.
2. In 2-quart saucepan, mix brown sugar, corn syrup and peanut butter. Heat to boiling over medium-high heat, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in vanilla.
3. Pour syrup over cereal mixture, stirring until evenly coated. Drop mixture by scant 1/4 cupfuls onto waxed paper. NOTE: I actually coated my 1/4 cup measuring cup with cooking spray and pressed the mixture into the cup making perfect little cookies with ease.
4. Cool completely, about 30 minutes.
Title: Rainbow Angel Food Cake
Ingredients:
- 1 sugar
- 2 water
- 2 corn syrup
- 1/4 vanilla extract
- 2
- 1/4
- 1 1/2
- 1/3
- 2
- 1
- 2
Instructions:
1. Mix cake as directed on package.
2. Divide evenly between 3 bowls.
3. Fold red coloring into one, yellow and lemon into another and green and peppermint into the third.
4. Layer the 3 batters into an ungreased 10 inch tube pan.
5. Bake and cool as directed.
6. While cake cools prepare frosting.
7. Combine all ingredients except colors and vanilla in top of a double boiler.
8. Beat with beater until blended.
9. Place over boiling water, beat constantly until mixture forms peaks.
10. Remove from water and add vanilla extract.
11. Beat until cool and thick enough to spread.
12. Divide into 3 bowls.
13. Add red to one, yellow to one and green to the last, blending to color.
14. Frost cooled cake in a rainbow pattern.
Title: Easy Trifle
Ingredients:
- 1 milk
- 4 sugar
- 3 milk
- 3 vanilla flavoring
- 3 butter
- 1
- 2
Instructions:
1. Slice chocolate roll/cake and arrange to cover 9" x 13" glass dish.
2. Drain the peach slices and sprinkle about 2 to 3 tbs of its syrup on the cake.
3. Custard; mix milk, sugar and custard and stir over slow heat until thicken. Mix vanilla and egg yolk, stir. Remove from heat, mix butter.
4. Pour custard over the cake and spread out the custard all over the cake so that there is no gap.
5. Arrange the peaches slice on custard.
6. Make the jelly according to the packing instructions. Pour over the custard and peaches.
7. Cool in the refrigerator.
Title: Mrs Fields Cashew and Coconut Cookies
Ingredients:
- 2 1/4 flour
- 1/2 baking soda
- 1/4 salt
- 3/4 light brown sugar
- 1/2 sugar
- 3/4 butter
- 2 eggs
- 2 vanilla
- 1/2 sweetened flaked coconut
- 1 raw cashews
- 1 dates
- 1/4 sweetened flaked coconut
Instructions:
1. Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
2. Mix well with a wire whisk and set aside. In a medium bowl combine sugars with an electric mixer at medium speed.
3. Add butter and mix to form a grainy paste.
4. Add eggs and vanilla, and beat until smooth. Add flour mixture,.
5. coconut, cashews and dates. Blend at low speed just until combined. Drop by rounded tablespoonfuls onto ungreased baking sheets.
6. 2 inches apart.
7. Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or.
8. until bottoms turn golden brown. With a spatula transfer to a cool flat.
9. surface.
Title: Mango & Coconut Mahalabiya -Egyptian Dessert Pudding (*gfree
Ingredients:
- 2 low-fat milk
- 1 coconut milk
- 1 half-and-half
- 1 raw sugar
- 1 cornstarch
- 5 vanilla extract
- 1 sweetened flaked coconut
- 1/2 mango
- 1
Instructions:
1. Whisk sugar with 2 cups Milk and 1 cup Half and Half on medium heat until warm and sugar dissolved.
2. Add 1 tsp Vanilla Extract.
3. In a separate bowl whisk Corn Starch with 1 cup of Coconut milk and 1 cup of Mango Juice to incorporate. Then, add it slowly to Sugar-milk mixture while stirring quickly until it starts to thicken. I like to keep the heat on medium and just be patient for it to thicken rather than turn up the heat and burn the cornstarch.
4. * It is very, very important to whisk quickly and scrape the bottom of the pot with the whisk to make sure the cornstarch isn't sticking.
5. At this time you can add Mango pieces fresh or frozen and let them break down into the custard.
6. Turn heat down to low. Cook for 5 minutes.
7. Take mixture off heat and wait until the temperature goes down a little.
8. You’re almost done. Pour the Mehalabeya into individual dessert dishes.
9. Let cool on counter then top with Toasted Coconut and wrap each dish with saran wrap and place in fridge to chill and firm up.
10. * Serve with more fresh Mango if you like.
11. Refrigerate and Serve Mahalabiya cold.
Title: Eggnog Rum Cake
Ingredients:
- 2 butter
- 1/2 nutmeg
- 1/4 - 1/2 eggs
- 18 1/4 butter
- 1 1/2 margarine
- 1/2 rum
- 2
- 1/4
- 2
Instructions:
1. Generously grease a bundt pan or 10" tube pan with soft margarine or butter.
2. Press whole almonds and candied cherries against buttered sides and bottom, making a pretty pattern or design on pan.
3. Dust lightly with flour. Set pan aside.
4. In a large mixing bowl, combine cake mix, nutmeg, eggs, eggnog, melted butter and rum.
5. Beat until smooth, about 4 minutes with an electric mixer on medium speed.
6. Pour batter into decorated pan.
7. Bake in preheated oven @ 350°F for 45- 55 minutes, until toothpick comes out clean.
8. Let cool in pan 10 minutes. Invert on rack and cool thoroughly.
Title: Peanut Buttery Cupcakes
Ingredients:
- 3/4 all-purpose flour
- 3 butter
- 1/2 vanilla extract
- 1 egg
- 1 baking powder
- 1/2 salt
- 1/4 milk
- 1/2 light brown sugar
- 3/4 confectioners' sugar
- 3/4 cream of tartar
- 1/4 boiling water
- 1/4 vanilla extract
- 1/2
- 1
Instructions:
1. Beat all ingredients in large bowl, electric mixer is best.
2. Beat until thick enough to spread.
3. It usually takes approximately 10 minutes.
4. Heat oven to 375°F.
5. Grease cupcake tins, or line with paper cups.
6. Sift together flour, salt, and baking powder.
7. Cream the butter and peanut butter until soft and fluffy.
8. Add vanilla extract, then beat in the egg.
9. Cream the sugar into mixture, a little at a time.
10. Blend until smooth and light.
11. Add approximately one third of flour mixture.
12. Stir blending well.
13. Add in half of milk, another 3rd of the flour, the rest of milk, and then flour.
14. Beat well as adding.
15. Spoon the batter into the tins/cups.
16. Bake approximately 20 minutes.
17. Let cool well before frosting!
Title: Pie Dough Cookies
Ingredients:
- 3 flour
- 1 shortening
- 1/2 salt
- 1 egg
- 5 cold water
- 1 vinegar
- 2
Instructions:
1. Cut together flour, shortening and salt until it resembles small peas.
2. Combine the egg, water and vinegar and gradually add to flour mixture.
3. Stir just until moistened and a soft dough forms.
4. Divide into 2 disks.
5. Wrap and refrigerate until ready to use.
6. Roll out with cookie cutters, put on a cookie sheet, sprinkle with cinnamon sugar mix.
7. Bake for 10 min at 375 degrees.
Title: Classic Gingerbread Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 2/3 molasses
- 2 eggs
- 4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 ground allspice
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1/2 ground ginger
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together the butter and brown sugar until smooth. Stir in the molasses and eggs.
3. Combine 1 1/2 cups of the flour, baking soda, salt, allspice, cloves, cinnamon, and ginger; beat into the molasses mixture.
4. Gradually stir in the remaining flour by hand to form a stiff dough.
5. Divide dough into 2 pieces. On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into desired shapes using cookie cutters.
6. Place cookies 1 inch apart onto an ungreased cookie sheets.
7. Bake for 8 to 10 minutes in preheated oven.
8. Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack to cool completely. Or place on parchment paper for easier cooling and faster cooking.
Title: Low Sodium Pie Dough
Ingredients:
- 1 all-purpose flour
- 1/3 butter
- 1/3 water
Instructions:
1. Sift the flour into a bowl.
2. Add the butter or butter and shortening mix. Using fingertips or a pastry blender, rub the fat in until the mixture resembles coarse breadcrumbs.
3. Gradually stir in the water until the mixture binds itself together.
4. Gently press into a ball, cover in plastic wrap, and chill for at least 20 minutes before rolling out.
5. Note: a general guide when making pie dough is to use half as much fat to flour. The use of shortening will make the end texture more flaky. Instead of adding water, milk can be used to make the cooked dough softer in texture. Using self-rising flour instead of all-purpose will also have the same result.
Title: Raspberry Buttercream Frosting
Ingredients:
- 1/2 real butter
- 8 cream cheese
- 2 heavy cream
- 2 confectioners' sugar
- 4 -5
Instructions:
1. Beat cream cheese, cream and butter until light and fluffy.
2. Add extract.
3. Slowly add confectioners sugar, 1 cup at a time.
4. Add more confectioners sugar if needed for desired consistency.
5. *OPTIONAL* - Pipe using Wilton's 2110 tip to make the famous "Wilton Swirl", for a more professional appearance.
Title: Cinnamon Pecan Cookie Crust
Ingredients:
- 3/4 unsalted butter
- 1/4 sugar
- 1 lemon zest
- 1/2 vanilla
- 1/2 flour
- 1 flour
- 2 pecans
- 3/4 baking powder
- 1/4 cinnamon
- 1/4
Instructions:
1. In a large bowl, beat 6 tbls. of the softened butter with the sugar until light and fluffy. Add the egg yolk, lemon zest and vanilla and beat until combined. In a medium bowl, whisk flour with the pecans, baking powder, cinnamon and salt. Add to the wet ingredients and beat just until combined. Flatten the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 20 minutes.
2. Preheat the oven to 350*F. On a lightly floured board, roll out the dough about 1/4" thick. Cut the dough into 4 pieces and move to 2 baking sheets. Bake in the upper and lower thirds of the oven for 15 minutes, or till crisp. Shift the pans from top to bottom and front to back for even baking. Let cool on a wire rack.
3. Move the pastry to a heavy resealable plastic bag and crush gently using a rolling pin(I use a drinking glass). Move the crumbs to a food processor, add the remaining 6 tbls. softened butter and process until moistened. Press the crumbs into a 9" tart pan with a removable bottom, forming an even layer all around. Pack the crumbs tightly. Refrigerate the tart shell until chilled, about 15 minutes. The crust can be kept in an airtight container for 2 days. Fill with desired filling.
Title: Old-Fashioned Banana Spice Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 banana
- 1 vanilla extract
- 1 cake flour
- 1 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/8 ground allspice
- 1 ground mace
- 1/2 buttermilk
- 3/4 milk
- 1/4 granulated sugar
- 2 flour
- 3 salt
- 1 unsalted butter
- 1 vanilla extract
- 3/4 heavy cream
- 1 -2 bananas
- 2 heavy whipping cream
- 1 confectioners' sugar
- 3 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°. Butter and lightly flour the sides and bottoms of two 8" round cake pans; knock out excess flour.
2. Using an electric mixer on medium speed, cream the butter and sugar together in a large bowl for at least 10 minutes, or until very light and fluffy. Beat in the eggs, mashed banana, and vanilla. Sift the flour, baking soda, salt and spices together onto a piece of waxed paper. Stir into the banana mixture alternately with the buttermilk.
3. Spoon into the prepared pans and smooth the tops with a rubber spatula.
4. Bake for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Transfer the pans to wire racks and let cool for 10 minutes. Unmold onto the racks and let cool completely.
5. Meanwhile, make the filling: in a small, heavy saucepan, heat the milk until small bubbles form around the edges of the pan. Meanwhile, beat the sugar and egg yolks together in a small bowl. Beat in the flour and salt. Gradually beat in the hot milk.
6. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture begins to thicken and comes to a simmer. Lower the heat to low and continue stirring for 2 minutes. Remove from heat and beat in the butter and vanilla. Pour into a bowl, cover with a piece of plastic wrap pressed onto the surface of the custard, let cool slightly, and refrigerate.
7. To assemble the cake: Split each cake layer in half. If the custard is too thick to spread, thin it with a little cream. Spread 1/3 of the filling and arrange 1/3 of the banana slices evenly on 3 of the layers. Stack the layers and top with the fourth layer. Cover with plastic wrap and refrigerate for 2 to 3 hours.
8. Just before serving, make the topping: in a deep bowl, whip the cream until very soft peaks form. Beat in the sugar and vanilla. Spread the whipped cream frosting over the top of the cake, allowing some to drip down the sides.
Title: Cream Cheese Cookies
Ingredients:
- 1/4 butter
- 1 egg
- 8 cream cheese
- 1/4 vanilla
- 1
Instructions:
1. Cream butter and cream cheese.
2. Add egg and vanilla.
3. Add cake mix, slowly.
4. Mix well.
5. Refrigerate for 30 minutes.
6. Form into small balls and bake on ungreased cookie sheet.
7. Bake at 375° for 8-10 minutes.
Title: Dark Rum Brownies
Ingredients:
- 1 unsalted butter
- 1/2 dark rum
- 1/4 eggs
- 2 ground nutmeg
- 1/4 bittersweet chocolate
- 4 light brown sugar
- 1/2 salted butter
- 3 dark rum
- 2 milk
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°; position oven rack in the lower third of the oven.
2. Spray the bottom only of an 8-inch square baking pan with nonstick cooking spray.
3. In a bowl, mix the brownie mix, melted butter, dark rum, eggs, and nutmeg with a wooden spoon until just blended and all dry ingredients are moistened; stir in chopped chocolate.
4. Spread batter into prepared pan.
5. Bake 40-44 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
6. Transfer to a wire rack and cool for 15 minutes.
7. Chocolate Rum Glaze: in a small saucepan set over medium-low heat combine the brown sugar, butter, rum, and milk.
8. Cook, stirring constantly, until the mixture comes to a boil; boil, stirring constantly, 1 minute longer.
9. Remove pan from heat and stir in the chocolate chips; stir the mixture until the chips are completely melted and the mixture is smooth; cool 5 minutes.
10. Spread glaze over warm brownies; cool completely.
11. Cut into squares-9 large or 16 small brownies.
Title: Pistachio Delight
Ingredients:
- 1 ghee
- 1 1/2 semolina flour
- 2 1/2 white flour
- 1 baking powder
- 1 egg
- 2 unsalted pistachio nuts
- 1 sesame seeds
- 2 vanilla
- 1/2
- 1
Instructions:
1. Using a stand mixer by hand or a hand mixer, creme ghee and sugar till well blended.
2. Add vanilla and baking powder while mixer is still on.
3. Add semolina flour and blend until fully incorporated.
4. Add white flour and do the same on slow speed. If doing by hand, stir the mixture starting slowly and gradually increasing speed.
5. Stir in orange blossom water and egg. At this time the mixture will appear thin but do not be concerned it needs to be wet.
6. Preheat oven to 400 degrees.
7. On a piece of parchment paper on a cookie sheet place place 4-6 pistachio halves
8. Using a melon baller, make a ball of cookie dough and roll the top in sesame seed.
9. Place on top of the 4 pistachio nuts.
10. Bake until the cookie is golden brown about 10-14 minutes.
11. Cool and remove from cookie sheet. Enjoy!