lumicero/recipes-ing2inst huggingface dataset:
Title: Dutch Cocoa & Pumpkin Brownies (Cake-Like)
Ingredients:
- 1 dark brown sugar
- 1 white sugar
- 1 flour
- 2 baking powder
- 1 salt
- 1/2 pumpkin pie spice
- 1 1/2 pumpkin puree
- 1 butter
- 3 eggs
- 2 vanilla
- 2 butter
- 3 corn syrup
- 3 vanilla
- 1 powdered sugar
- 1/2 hot water
- 1
- 2 -3
Instructions:
1. Preheat oven to 350°F.
2. Use non-stick cooking spray to coat the sides & bottom of a 13x9x2 inch baking pan (this recipe was tested with the Perfect Brownie Pan).
3. In large bowl, stir together sugars, cocoa, flour, baking powder, salt and pumpkin pie spice. Set aside.
4. In small bowl stir together pumpkin puree, melted butter, eggs and vanilla.
5. Make a well in the center of the dry ingredients and pour the wet ingredients into it.
6. Stir until combined. (It'll feel like a lot of stirring and look like too much dry ingredients but it'll come together into a thick batter.).
7. Spread the batter into prepared pan and bake for 28-30 minutes or until a toothpick comes out slightly sticky, but not wet.
8. Cool in pan on a wire rack.
9. For Frosting:.
10. In small bowl beat together melted butter, cocoa, corn syrup and vanilla.
11. Add powdered sugar and one teaspoon of the hot water.
12. Beat until smooth and until desired consistency is reached, adding the rest of the hot water as needed.
13. Spread onto cooled brownies.
Title: Saffron Pavlova With Lime Curd
Ingredients:
- 6 caster sugar
- 7 powdered saffron
- 1/4 white wine vinegar
- 1 boiling water
- 1 vanilla extract
- 1/2 cornflour
- 1 caster sugar
- 6 fresh lime juice
- 6 lime zest
- 175 salt
- 2 unsalted butter
- 1/4
- 4 1/2
Instructions:
1. preheat oven to 250°F.
2. put egg whites and sugar into clean, dry bowl and whisk until they form stiff peaks.
3. mix the saffron with the vinegar and boiling water then whisk it into the beaten whites with the vanilla extract,
4. Finally fold in the cornflour.
5. Line 2 baking sheets with baking parchment and spread the meringue mix on it in 6 mounded circles.
6. Bake for 50-6- mins until crisp but still pale with a soft marshmallow centre.
7. store in an airtight container till needed.
8. for the lime curd beat the egg yolks and sugar together until thick and creamy.
9. add lime juice and zest.
10. place in heavy based pan and cook, stirring over a low heat until the mix thickens.
11. add the salt and immediately remove from heat.
12. whisk in the chilled diced butter and leave to cool.
13. cover and keep in the fridge till required.
14. to serve top each pavlova with a good dollop of lime curd and top with thick cream.
15. NOTE lime curd is just wonderful on scones or hot buttered toast.
Title: Coffee Crazy Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1/2 salt
- 2/3 cider vinegar
- 2 vanilla
- 1 brewed coffee
- 2 sugar
- 1/3 cinnamon
- 1/2
Instructions:
1. Stir together flour, sugar, cocoa powder,baking soda and salt in an ungreased 12 x 8 inch baking pan.
2. Make 3 wells in the mixture; pour oil in 1, vinegar in 1 and vanilla in 1.
3. Pour in coffee and stir all with a fork until well mixed. Spread into even layer.
4. Combine 1/3 cup sugar and cinnamon; sprinkle half of cinnamon over batter. bake in a 350 degree oven for 35 to 40 minutes.
5. Sprinkle remaining cinnamon sugar over hot cake. cool 15 or 20 minutes before cutting.
Title: Gluten Free Blueberry Cherry Crumble
Ingredients:
- 4 fresh cherries
- 1 blueberries
- 1 lemon juice
- 1 vanilla extract
- 1 arrowroot
- 8 dates
- 1/2 water
- 1 coconut oil
- 3/4 sea salt
- 1/2 baking soda
- 1 3/4
Instructions:
1. For filling, place cherries and blueberries in a 3 quart baking dish.
2. Sprinkle fruit with lemon juice and vanilla, then toss in arrowroot.
3. To make the crumble, place 8 dates, ½ cup water and 1 tablespoon oil in a vita mix and puree on high until smooth.
4. Pour date mixture into a medium mixing bowl.
5. Add almond flour, salt and baking soda and mix well to combine.
6. Crumble the topping over fruit mixture.
7. Cover and bake at 350° for 1 hour and 15 minutes, until bubbling.
8. Uncover and bake a few more minutes until topping is golden brown.
9. Remove from oven and serve.
Title: Caramel & Brazil Nut Cake Bars
Ingredients:
- 3/4 flour
- 1/2 white sugar
- 1/2 dark brown sugar
- 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1/2 brazil nut
- 1/4 brown sugar
- 2 butter
- 4 1/2 heavy whipping cream
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 8 " square pan and set aside until needed.
3. Combine the flour, sugars, baking powder and salt in a large bowl and mix well.
4. Lightly beat in eggs, do not over mix, add the nuts and spread in the bottom of the prepard pan.
5. Bake at 350 for 25 minutes. If you have a gas oven or if you have a hot oven you may want to check at 20 minutes, cake should spring back when touched.
6. In a small bowl, mix the topping ingredients and pour over cake. Broil for 1 or 2 minutes until bubbly and light brown.
7. While still warm, cut into bars and cool on a wire rack. If using chocolate to drizzle over the bars, do that after they have cooled.
8. Then grab a tea, coffee or milk and enjoy this decadent treat.
Title: Andes Crème De Menthe Cookies - Andes Mint Cookies
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 1/2 granulated sugar
- 1 baking soda
- 1 baking powder
- 2 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 2 2/3
Instructions:
1. Preheat oven to 350°F Do not do this until after dough has been refrigerated.
2. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed.
3. Add Andes Baking Chips and mix.
4. Add Flour and continue to mix until all ingredients are well blended together.
5. Cover and chill in the refrigerator for 45-60 minutes.
6. Spoon out approximately 1 oz of dough per cookie.
7. Form a ball and then slightly flatten.
8. Place on non-stick baking pans and bake for approximately 8-10 minutes.
9. Cool on pans for 2 minutes, then remove.
Title: Chocolate Covered Strawberry Cake
Ingredients:
- 12 shortening
- 1 fresh strawberries
- 1/2 cake flour
- 2 1/4 salt
- 1/4 baking powder
- 2 1/2 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 strawberry
- 3/4 bittersweet chocolate
- 9 heavy cream
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans, set aside.
2. For chocolate covered strawberries:
3. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by leaves, dip the strawberries into the chocolate mixture.
4. Lay strawberries on wax paper to cool, set aside.
5. For cake:.(to shorten time, you may substitute your favorite boxed strawberry cake mix).
6. Sift together: flour, salt, and baking powder.
7. In a separate bowl, combine butter, sugar, eggs, and vanilla.
8. Beat for 3 minutes.
9. Combine flour mixture and butter mixture, along with crushed strawberries.
10. Beat for 2 minutes.
11. Pour batter into two 8-inch round greased and floured cake pans.
12. Bake at 350 degrees F for 25-30 minutes, or until cake tests done.
13. Turn out on to wire cooling racks to cool.
14. For chocolate ganache:
15. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
16. Allow the ganache to cool slightly before applying. For the bottom layer, start at the center of the cake and work outward. Place 2nd layer on top of 1st layer, and spread ganache on top of and to the sides of cake.
17. Topping:
18. Arrange chocolate covered strawberries on top of cake.
Title: Old Style Gingerbread Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 molasses
- 1/2 milk
- 2 vinegar
- 1/2 clove
- 4 1/2 flour
- 2 ginger
- 1 cinnamon
- 1 salt
Instructions:
1. Mix all together (if too soft add more flour).
2. Roll out and cut cookies place on ungreased pan.
3. Bake at 350 F 10 -15 mins.
4. Didn't specify how many serving, so I'm going to guess :).
Title: Frosted Brownies
Ingredients:
- 3 unsalted butter
- 8 sugar
- 1 baking powder
- 1/2 table salt
- 1/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2/3 bittersweet chocolate
- 4
- 1
Instructions:
1. Adjust oven rack to middle position and heat oven to 350°F Line an 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl, set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain. Scrape batter evenly into prepared pan.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22-27 minutes. Cool brownies on wir rack for 1 hour.
5. FOR THE FROSTING:.
6. Heat chocolate and oil in mocrowave or in bowl set over pan of simmering water, stirring occasionally until chocolate has melted and mixture is smooth. Cool until barely warm, about 5 minutes. Pour chocolate mixture over brownies and spread ovenly with spatula. Continue cooling brownies until glaze sets, 1-2 hours.
7. Using foil, lift brownies from pan to cutting board. Slide foil out from under brownies into 2-inch squares. (Brownies can be stored in airtight container for several days).
Title: Rhubarb Cake
Ingredients:
- 1/2 oleo
- 1 1/2 brown sugar
- 1 egg
- 1 buttermilk
- 1 vanilla
- 1/2 salt
- 1 baking soda
- 2 flour
- 1 1/2 rhubarb
- 1/2 sugar
- 2 cinnamon
Instructions:
1. Cream oleo and brown sugar.
2. Add egg and beat well.
3. Add rest of ingredients. Fold in rhubarb.
4. Combine sugar & cinnamon and sprinkle over top of batter before baking.
5. Bake at 350 for 30-40 minutes.
Title: Coconut Cake Supreme
Ingredients:
- 1 butter
- 2 sugar
- 2 flour
- 6 eggs
- 2 sugar
- 3 water
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease and flour a 9 inch tube pan.
3. In a large bowl, cream butter and sugar.
4. Add one cup of the flour and mix it in well.
5. Add the eggs and almond flavouring.
6. Fold in the remaining flour and coconut.
7. Bake for 1 1/2- 1 3/4 hours watching it carefully.
8. Remove from pan and let sit on the counter while you mix the glaze ingredients together.
9. Brush glaze on hot cake until it sinks in.
10. Cover the cake loosely with foil and don't serve it for at least another 24 hours.
11. Slice this rich cake into thin slices.
Title: Blöt Kage - Spongecake
Ingredients:
- 1 cream of tartar
- 10 powdered sugar
- 1 1/2 vanilla extract
- 6 flour
- 1 salt
- 1/4 powdered sugar
- 1 sherry wine
- 1/4
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift cream of tartar over egg whites and beat until stiff enough to hold a sharp point.
3. Beat in sugar gradually.
4. Add egg yolks and flavoring.
5. Sift flour and salt together and cut in/fold in carefully.
6. Pour into a 10" springform pan and bake for 50 minutes.
7. Invert pan until cold.
8. Remove cake from pan and cut into three horizontal slices.
9. Spread filling between layers of cake.
10. Decorate top with whipped cream.
11. For the filling: Whip cream until stiff; fold in sugar and sherry.
Title: Cream Cheese Pound Cake
Ingredients:
- 1/2 cream cheese
- 1/2 butter
- 1/4 sour cream
- 1 white sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, cream butter, cream cheese and sour cream until smooth.
3. Add sugar gradually and beat until fluffy.
4. Add eggs and beat well.
5. Add vanilla, then flour all at once and mix inches
6. Pour into a loaf pan. Bake at 350 degrees F for 1 1/2 hour, or until a toothpick inserted into center of the cake coming out clean.
Title: Sailu's Coconut Ladoo
Ingredients:
- 4 coconut
- 1/2 powdered milk
- 1 sweetened condensed milk
- 1 ghee
- 1/2 butter
- 3 cardamom powder
Instructions:
1. Heat the butter or ghee in a heavy bottomed vessel. Add grated fresh coconut and saute for 4 minutes on low flame.
2. Add the powdered milk and the condensed milk and keep stirring constantly (on low flame) till it leaves the sides of the vessel, approx 8-10 minutes.
3. Add the cardamom powder and mix. Turn off heat and cool.
4. Grease you hand, make small coconut ladoo balls and roll in dessicated coconut.
5. Store the coconut ladoo balls iin an air tight container and place in fridge for longer shelf life. At room temperature it stays fresh up to 2-3 days.
Title: Cranberry-Pumpkin Bread Pudding
Ingredients:
- 4 dried cranberries
- 1/3 egg substitute
- 3/4 eggs
- 2 nonfat milk
- 1 canned pumpkin
- 2 sugar
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 350 degree F.
2. Coat a 2-quart square baking dish with nonstick cooking spray.
3. In the prepared baking dish, combine bread cubes and dried cranberries; set aside.
4. In a large bowl, combine milk, pumpkin, egg, sugar, and cinnamon.
5. Slowly pour pumpkin mixture over bread mixture in baking dish.
6. Gently press bread mixture down into liquid to moisten. Let stand for 15 minutes.
7. Bake, uncovered, for 45 to 50 minutes or until a knife inserted in center comes out clean. Cool slightly; serve warm.
Title: Easy Cinnamon Sugar Pretzels
Ingredients:
- 1 granulated sugar
- 2 ground cinnamon
- 1/4 butter
- 1
Instructions:
1. Heat oven to 350. Grease a baking sheet.
2. Open the breadstick package and remove breadsticks. Gently pull or roll each breadstick on the countertop to make a rope of dough about 20 inches long.
3. Shape each rope of dough into a pretzel by crossing one end over the other, forming a circle and leaving 4-inch tails.
4. Then, holding a tail in each hand, twist the tails once more.
5. Carefully lift the tails and fold over to place the end of the tails at the center of the opposite end of the circle. Press to seal.
6. Place pretzel on prepared baking sheet about 2 inches apart. Bake for 15-18 minutes or until pretzels are light brown.
7. While pretzels are baking, put sugar and cinnamon in a bowl and stir well, set aside.
8. melt the butter in a separate small bowl. Put a wire cooling rack over some wax paper. when pretzels are done transfer to cooling rack, brush with butter, then sprinkle with cinnamon-sugar mixture.
9. Enjoy!
Title: Tiramisu Cupcakes (Uses Cake Mix)
Ingredients:
- 1 eggs
- 3 water
- 1/3 water
- 1 1/4 confectioners' sugar
- 2/3 instant coffee
- 1/2 mascarpone cheese
- 1 1/2 Kahlua
- 1 sweetened condensed milk
- 3 french vanilla cool whip
- 1/4 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Make mascarpone filling mix first & allow to chill 4-6 hours or overnight.
2. Mascarpone filling: Beat mascarpone, Kahlua and condensed milk until well blended. Fold in cool whip. Chill 4-6 hours.
3. Prepare cupcakes as directed on box of white cake mix & bake accordingly. While these are baking prepare the liquid coffee as below.
4. Liquid Coffee: Boil 2/3 cup water in microwave (or boil on stove) and stir in instant coffee then powdered sugar & allow to cool to tepid. Once cooled, use a fork to poke holes into cupcakes so that they will absorb the liquid cofee & then brush liquid coffee onto each cupcake using silicone baking brush. ** I usually make 3 fork piercings across top **.
5. Fill pastry/icing bag with mascarpone filling & inject about 1 spoonful via bag directly into top-center of each cupcake.
6. Prepare Cream Cheese Buttercream Frosting: Beat butter and cream cheese until creamy with hand mixer on low. Slowly add powdered sugar, scraping down the sides of the bowl as necessary. Add vanilla and increase mixer to medium. Blend until frosting is fluffy.
7. Frost each cupcake with frosting & garnish with chocolate shavings (use dark chocolate bar & cheese grater).
Title: Ornamental Frosting
Ingredients:
- 1/4 margarine
- 1 butter
- 2 confectioners' sugar
- 1 vanilla
- 1/4 cream of tartar
- 1 -2 milk
Instructions:
1. Cut or stir margarine or butter into confectioners' sugar.
2. Cool, if melted butter or margarine used.
3. Add egg whites, vanilla and cream of tarter.
4. Beat well.
5. Stir in milk or beet juice a little at a time, until mixture is of spreading or barely pouring consistency.
6. Tint with food coloring, if using.
7. Spread on cookies or place cookies on rack over waxed paper and pour frosting over them, spreading as needed.
8. Frosting can be refrigerated for several days.
9. Add more liquid if needed.
Title: Brown Sugar Cookies
Ingredients:
- 2 3/4 flour
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 1 1/2 brown sugar
- 1 egg
- 1 vanilla
- 3 -4 milk
Instructions:
1. tPreheat oven to 375.
2. tMix dry ingredients together (flour, baking soda and powder).set aside.
3. tCream butter (for chewier cookies melt the butter and then let sit in the fridge till cold) and sugar until smooth.
4. tBeat in eggs and vanilla gradually add dry mix. Add just enough milk to moisten the dough.
5. tRoll rounded to teaspoon of dough into balls, place on parchment paper.
6. tMoisten the top of each cookie with milk and slightly flatten the tops of each cookie, sprinkle with brown sugar.
7. tBake for 8 to 10 minutes.
Title: Quick Elephant Ears
Ingredients:
- 1 1/2 sugar
- 2 ground cinnamon
- 10 flour tortillas
Instructions:
1. Combine sugar and cinnamon in a shallow bowl or large plate; set aside.
2. In a skillet, heat 1/2 inch of oil.
3. Place one tortilla at a time in skillet.
4. Cook for 5 seconds; turn and cook 10 seconds longer or until browned.
5. Place in sugar mixture and turn to coat.
6. Serve immediately.
Title: Cream Triangles
Ingredients:
- 100 butter
- 250 cream cheese
- 1/2 sugar
- 1 egg
- 2 vanilla extract
- 12
Instructions:
1. Beat sugar and butter until creamy.
2. Add cream cheese to the mixture.
3. Whisk in egg and add vanilla. Set aside.
4. Arrange the biscuits on a 12 x 12 piece of foil lengthwise in 3 rows.
5. Spoon the cream mixture on to the center of the biscuits and spread evenly leaving 1/2" space along the edges.
6. Fold the foil along one row of biscuits and bring it upright to the center forming one angle of the triangle.
7. Do the same along the other row, bringing it up to the center to form a triangle.
8. Fold the top and the sides of the foil so that it holds the triangle shape firmly.
9. Place in freezer, for a minimum of 3 hours.
10. At serving time remove from freezer and cut 12 piecesacross the triangle.
11. Place each triangle on a serving plate and top with chocolate sauce (optional) or strawberries (optional).
Title: Thick and Soft Keto Snickerdoodle Cookies
Ingredients:
- 1 1/2 cinnamon
- 1/2 cream of tartar
- 2 baking soda
- 2 xanthan gum
- 1 salt
- 1/2 butter
- 1 artificial sweetener
- 1/2 vanilla extract
- 3/4 eggs
- 1 ground cinnamon
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350 and line a cookie sheet with parchment paper. (I skipped the parchment paper, and I just use my butter wrapper to grease the cookie sheet so nothing sticks).
2. In a large bowl, mix together almond and coconut flours, cinnamon, cream of tartar, baking soda, xanthan gum, and salt.
3. In a separate bowl, using a mixer, cream together the butter, sugar substitute, vanilla extract, and eggs. Once creamed together, start slowly mixing in the dry ingredients.
4. For coating, mix together the cinnamon and sugar substitute. Roll the individual cookies into 1 1/4 inch balls.
5. Flatten balls slightly on cookie sheet and bake for 12 minutes.
Title: Sour Cream Carrot Cake
Ingredients:
- 1 plain flour
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1 brown sugar
- 1 sour cream
- 3/4 eggs
- 1/2 carrots
- 4 sultana
- 2 currants
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Sift the flours, baking soda and spices into a large bowl. Add the brown sugar and mix well.
3. In a seperate bowl, beat the eggs, oil and sour cream together, then add to the dry ingredients.
4. Add the carrot, fruit and nuts, stir lightly until just mixed.
5. Pour into a well greased 21cm tin.
6. Bake about 1 1/2 hours or until done.
Title: Ww Baked Banana Splits
Ingredients:
- 4 bananas
- 8 Splenda granular
- 2 ground cinnamon
- 1/2 fat-free ricotta cheese
- 1 vanilla extract
- 1 raspberries
- 1
Instructions:
1. Preheat oven to 400°F Coat a 9-inch baking pan with cooking spray. Place bananas in pan.
2. In a small bowl, combine pineapple, 1 tablespoon of Splenda and cinnamon; pour over bananas. Cover pan with foil and bake for 30 minutes. (Note: The canned pineapple is already sweet so omit the Splenda if you prefer.).
3. Meanwhile, in another small bowl, combine ricotta, remaining tablespoon of Splenda and vanilla; set aside.
4. Place one baked banana in each of four individual serving bowls and top each with about 2 tablespoons of pineapple sauce and 1/4 cup of ricotta mixture. Top each with 1/4 cup of raspberries. Serve immediately. Yields 1 banana split per serving.
Title: Dainty Lily Cookies
Ingredients:
- 4 1/2 cream cheese
- 1 butter
- 2 all-purpose flour
- powdered sugar
Instructions:
1. Cream butter and cream cheese.
2. Mix in flour until well blended. Chill dough before rolling.
3. Roll out dough to 1/8" thickness on lightly floured surface.
4. Cut into 2-inch rounds.
5. Spoon a small amount of preserves onto center of circle and fold two sides of circle towards middle, overlapping edges in center (bottom should form a point and top should be open to reveal filling).
6. Place on baking sheet and bake at 375° F for about 15 minutes, but do not overbake.
7. Cool cookies and drench entire cookie in powdered sugar.
Title: White Chocolate Icicle Cookies
Ingredients:
- 1 sugar
- 3/4 butter
- 1/2 milk
- 1 vanilla
- 1 egg
- 1 white chocolate chips
- 3 1/2 flour
- 1 baking powder
- 1/4 salt
- 2 powdered sugar
- 2 milk
- 1/4
Instructions:
1. Mix sugar, butter, milk, vanilla, egg and melted chips in a large bowl with a spoon till creamy. Stir in flour, baking powder and salt. Cover and refrigerate at least 4 hours until chilled.
2. Heat oven to 375°F For each cookie, divide 1 round teaspoons of dough in half. Roll each half into a 5" rope, tapering the ends. Twist the ropes together. Place 2" apart on ungreased cookie sheet.
3. To hang icicles, poke a hole in the top of each cookie with a toothpick. Bake 5-7 minutes or until set and very light brown. Cool 2 minutes. Remove from cookie sheet to a wire rack. Cool completely.
4. Brush with White Glaze (mix all glaze ingredients until smooth or of desired brushing consistency. Add more milk, a few drops at a time if necessary) and sprinkle with glitter or sugar. Thread string through the hole in each cookie to hang if desired.
Title: Double Decker Peanut Butter Fudge
Ingredients:
- 2 sweetened condensed milk
- 1 peanut butter
- 1/2 salt
- 2 vanilla
- 10 peanuts
- 10
- 3
Instructions:
1. Line an 8x8-inch (2L) square baking pan with aluminum foil so the edges overhang the sides. In a medium saucepan over medium heat, combine 1 can of condensed milk, 1/2 cup (125 mL) peanut butter, and 1/4 tsp (1 mL) salt. Stir continuously just until bubbly. Remove from heat and immediately stir in chocolate chips and 1 tsp (5 mL) vanilla. Scrape into prepared pan and spread evenly. Refrigerate while making peanut butter layer.
2. In a clean medium saucepan over medium heat, combine the remaining condensed milk, peanut butter, and salt, stirring continuously just until bubbly. Remove from heat and immediately stir in peanut butter chips and remaining vanilla. Scrape onto chocolate layer, spreading to cover. Sprinkle with peanuts, pressing gently into fudge.
3. Refrigerate for 3 hours or until firm. Lift the fudge out of the pan and cut into small squares.