lumicero/recipes-ing2inst huggingface dataset:
Title: French Filled Macaroons
Ingredients:
- 1 powdered sugar
- 2 salt
- 3 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F. Line two large cookie sheets with parchment paper; set aside. In a food processor, combine blanched almonds and 1 cup of the powdered sugar. Cover and process until very finely ground. Set aside.
2. In a large bowl, combine egg whites, salt, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add the remaining 1 cup powdered sugar, about 1 tablespoon at a time, beating on high speed just until stiff peaks form (tips stand straight). Sprinkle about one-fourth of the almond mixture over the egg mixture; fold in with a large spatula. Continue sprinkling and folding in almond mixture, one-fourth at a time, until the two mixtures are combined.
3. Transfer macaroon mixture to a large pastry bag fitted with a large round tip (about 1/2-inch). Pipe half the macaroon mixture into 1-inch circles on prepared cookie sheets. Pipe remaining half of the macaroon mixture into 1-inch mounds on prepared cookie sheets. Sprinkle tops of mounds with finely chopped shredded coconut.
4. Bake in a preheated oven about 10 minutes or just until set (cookies shouldn't crack). Cool cookies completely on cookie sheets on wire racks. Peel cookies from parchment paper.
5. Spread about 1/2 teaspoon lemon curd on the top of each of one-half of the rounds. Spread about 1/2 teaspoon raspberry jam on the top of each of remaining rounds. Top with cookie mounds, flat sides down. Makes about 46 sandwich cookies.
6. To Store: Layer unfilled cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Fill as directed in prior step.
Title: Minted Strawberries With White Wine
Ingredients:
- 6 strawberries
- 1 sugar
- 2 of fresh mint
- 2 -3 mint sprig
Instructions:
1. Halve large berries; leave hulls on a few berries.
2. Place berries in a large bowl; sprinkle with sugar and cover bowl with plastic wrap.
3. Let stand at room temperature at least 1 hour, stirring once or twice.
4. Remove mint leaves from one bunch of mint. Stack 6 to 8 leaves together; roll the stacked leaves. Slice across the roll to create narrow strips.
5. Repeat with remaining leaves.
6. Add the shredded mint to strawberries just before serving.
7. To serve, evenly divide the minted berries and juices among 8 glasses; pour wine over berries until just covered.
8. Garnish with mint sprigs.
Title: White Chocolate Raspberry Crunchettes
Ingredients:
- 15 miniature phyllo cups
- 3 white chocolate chips
- 15 raspberries
Instructions:
1. Preheat oven to 350 degrees.
2. Place shells on a baking sheet. Evenly distribute chopped white chocolate chips among the shells.
3. Bake until chocolate chips have softened, about 5 minutes.
4. Immediately press a raspberry into the center of each shell. Mmmm!
5. 1/5th of recipe (3 crunchettes): 86 calories, 3.5g fat, 33mg sodium, 12.5g carbs, 0.5g fiber, 5.5g sugars, 1.5g protein.
Title: Favorite Butter Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 cake flour
- 3/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 3/4 unsalted butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 2 sour cream
- 2/3
Instructions:
1. In a medium bowl, sift together the flours, baking powder, baking soda and salt.
2. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter and sugar at medium speed until the mixture is light and airy, about 5 minutes. Scrape the sides as needed for even mixing.
3. With the mixer running, mix in the whole eggs, then the yolks, one at a time, until fully incorporated. Mix in the vanilla until just combined.
4. Mix in the combined dry ingredients and sour cream, alternating between the two (one-third of the dry, then half of the sour cream, in stages) until both are thoroughly combined, being careful not to over-beat.
5. Evenly spoon the batter into 20 lined cupcake pans; the batter should fill each liner two-thirds to three-fourths full. Bake the cupcakes, one pan at a time and in the center of the oven, until the cupcakes have risen and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Rotate the pan halfway through for even baking.
6. Remove the pan to a rack to cool before frosting the cupcakes. The cupcakes are best eaten the same day they are made or frozen as soon as they are cool.
Title: Budget Biscuits
Ingredients:
- 50 butter
- 1/2 sugar
- 1/2 flour
- 1 rolled oats
- 1 golden syrup
- 1/2 baking soda
- 1 water
Instructions:
1. Melt the butter in a pot.
2. Take off the heat and add golden syrup. Stir until golden syrup is dissolved.
3. Stir in sugar, rolled oats and flour.
4. In a small bowl or cup, dissolve baking soda in water and add to mixture.
5. Mix evenly.
6. Put teaspoon lots onto a greased oven tray (leave room for spreading).
7. Bake at 170 degrees celcius for 8-15 minutes or until golden.
8. Store in an airtight container.
Title: Lorena's Small Pan Brownies
Ingredients:
- 3/4 sugar
- 1/4 butter
- 1 water
- 2 egg
- 1 vanilla
- 1 flour
- 3/4 baking soda
- 1/8 salt
- 1/8
Instructions:
1. Heat oven to 350°F.
2. Grease a 8 1/2 x 7-inch pan.
3. In a small bowl, sift the flour; baking soda and salt- set aside.
4. In a small saucepan, heat the sugar; butter and water over medium heat until just starting to boil while stirring constantly.
5. Add the chocolate, stir until chocolate is melted.
6. Turn off the heat. Add the egg and vanilla while stirring- mix well.
7. Add the flour; baking soda and salt and mix well.
8. Pour into the baking pan and bake for about 12-15 minutes until a toothpick inserted into the center of the pan comes out slightly sticky.
Title: Really Easy and Good Cornflake Mars Bars Squares (No Bake)
Ingredients:
- 3/4 margarine
- 4 butter
- 6
- 1 1/4
- 3 -4
Instructions:
1. Prepare a 13 x 9-inch baking pan.
2. In a large pot (or a large microwave-safe bowl) PARTIALLY melt the margarine on top of stove or in the microwave.
3. Add in Mars Bars pieces, and melt over low heat, stirring constantly until mixture is smooth.
4. Add in the crushed cornflakes; mix until well blended.
5. Press into prepared baking pan.
6. Combine the chocolate chips and butter in microwave, stirring once or twice until smooth and melted.
7. Spread over the top of mixture in pan.
Title: Pineapple Upside Down Cake
Ingredients:
- 4 unsalted butter
- 9 unsalted butter
- 1/2 brown sugar
- 2 light corn syrup
- 1/2 pineapple
- 1 1/2 granulated sugar
- 3/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/2 sour cream
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. Preheat the oven to 325 degrees. Stir together the melted butter, brown sugar and corn syrup and evenly coat the bottom and sides of a 10-inch glass pie plate with the mixture. Arrange pineapple on top.
2. In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked.
3. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes clean. Transfer to a rack to cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary.
Title: 3 Ingredient Easy Oil Pie Crust
Ingredients:
- 2 flour
- 1/2 water
- 5
Instructions:
1. Mix oil and water and add to flour to form dough.
2. Divide into two equal parts.
3. Roll between wax paper.
4. Cook pie as required.
5. Easy, Easy.
Title: Continental Bistro's To-Die-For Tiramisu
Ingredients:
- 4 cream cheese
- 1 sugar
- 4 marsala wine
- 4 heavy cream
- 5 vanilla extract
- 2 brewed coffee
- 1/4 brandy
- 6 french-style ladyfinger cookies
- 24
- 1
Instructions:
1. In a large bowl, beat cream cheese, 1/2 cup of the sugar, and Marsala until smooth and fluffy. In separate mixing bowl, whip heavy cream, vanilla and remaining 1/2 cup sugar until stiff peaks form. Gently combine cream cheese and whipped cream mixtures; set aside.
2. Stir together coffee, brandy, and coffee liqueur in a shallow bowl. (This will be used to soak ladyfingers.).
3. In a 13x9x2-inch baking dish, spread 1/3 of the cream cheese mixture into the dish. Top with half of the SOAKED ladyfingers. Repeat layering once more, then top with remaining cream cheese mixture. Grate chocolate on top. Refrigerate 2 hours before serving.
Title: Crock Pot Apples
Ingredients:
- 3 granny smith apples
- 1 cinnamon
- 1 nutmeg
- 3 cornstarch
- 1 granulated sugar
- 1 -2 butter
Instructions:
1. Place apple slices in the crockpot; stir in remaining ingredients and dot with butter.
2. Cover and cook on LOW for about 6 hours, or until apples are tender but not mushy.
3. Stir about halfway through cooking.
Title: Butterfly Cakes
Ingredients:
- 125 butter
- 1 vanilla essence
- 1/2 caster sugar
- 2 eggs
- 1 plain flour
- 2 baking powder
- 1/4 milk
- 1 butter
- 6 icing sugar
- 1
Instructions:
1. Cream butter, vanilla and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift flour and baking powder together. Fold into the creamed mixture.
4. Stir in milk.
5. Place 18 cupcake cases in a cupcake tin. Spoon mixture evenly into paper cases.
6. Bake at 190°C (375°F) for 15 minutes or until cakes spring back when lightly touched.
7. Transfer to wire rack and allow them to cool completely.
8. While cooling, mix all icing ingredients together (butter, icing sugar, custard powder) and beat together until creamy.
9. Cut a slice from the top of each cup cake. Cut this in half.
10. Place a teaspoonful of the icing in each cavity.
11. Arrange wings on cake.
Title: Chocolate Fruit Balls
Ingredients:
- 1 maraschino cherry
- 1 egg
- 1 icing sugar
- 3/4 peanut butter
- 1 pecan pieces
- 1 pitted dates
- 1 sweetened flaked coconut
- 16 butter
- 1/4
Instructions:
1. Finely chop cherries, then pat dry with paper towels. In a large bowl, whisk egg. Gradually whisk in sugar until evenly mixed. Using a wooden spoon, stir in peanut butter until well mixed. Then stir in pecans, dates, coconut and cherries until evenly distributed. Line a baking sheet with parchment or wax paper. Pinch off about 1 tsp (5 mL) mixture and roll into a ball. Place on baking sheet. Continue with remaining mixture. Refrigerate or freeze until firm, about 1 hour.
2. Coarsely chop chocolate and place in a small bowl with butter. Microwave on medium, stirring halfway through, until chocolate is almost melted, 2 to 3 minute Then stir until smooth. Remove balls from refrigerator. Poke a fork or wooden skewer into a ball. Dip into melted chocolate to completely coat, then lightly tap fork on edge of bowl to remove excess. Place ball on parchment.
3. Repeat with remaining balls. Refrigerate until chocolate sets, at least 1 hour, before serving or storing. If making ahead, place balls in a sealed container and refrigerate up to 1 week or freeze up to 2 months.
Title: Chocolate Mousse Cups With Candied Bacon
Ingredients:
- 6 bacon
- 1/2 brown sugar
- 1/2 mascarpone
- 1 1/2 bittersweet chocolate
- 1/8 instant coffee
- 1/2 heavy cream
- 15 miniature phyllo cups
Instructions:
1. In a large, heavy skillet, fry bacon over medium-low heat, turning once, until partially cooked (should still be limp). Remove bacon to paper towels and drain all fat from pan. Return bacon to pan and sprinkle with 1/4 cup brown sugar. Cook over low heat, turning frequently, about 10 minutes, until bacon is well coated with sugar and very firm. Remove to a rack to cool. (Do not cool on paper towels). If any melted sugar remains in the pan, spoon it over the bacon.
2. Meanwhile, place shells in preheated 350ºF oven for 4 minutes to crisp. Remove and cool.
3. In a small bowl, with an electric mixer, beat mascarpone, remaining sugar, chocolate and coffee. In another bowl, beat heavy cream until stiff peaks form. Fold into chocolate mixture.
4. Spoon/Pipe about two teaspoons of chocolate mixture into each shell. Chop bacon into small pieces and sprinkle over chocolate. Serve immediately. Note: If not serving immediately, refrigerate filling and bacon so that shells stay crispy and crunchy once they're filled.
Title: Pumpkin Crunch Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 1/2 cinnamon
- 1 pecans
- 1 butter
- 1/2 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Line a 9 by 13 pan with wax paper.
3. Mix pumpkin, milk, eggs, sugar and cinnamon. Pour into pan. Sprinkle dry cake mix over pumpkin mix. Sprinkle nuts over cake. Spoon melted butter over above. Bake at 350 for 50 minutes. Test for doness.
4. Cool l5-20 minutes before inverting. Cool completely .
5. Mix topping ingredients well, frost cooled cake. Spoon some nuts on top.
Title: Pumpkin Tiramisu
Ingredients:
- 1 cream cheese
- 3/4 powdered sugar
- 1 pumpkin
- 1 vanilla extract
- 1/2 nutmeg
- 1/2 cinnamon
- 1 ginger
- 1/4 heavy whipping cream
- 1
- 1/2
Instructions:
1. Brew coffee or espresso and chill in freezer.
2. Mix cream cheese, powdered sugar, pumpkin, extracts, and spices in large bowl on high until combined, set aside.
3. Whip heavy cream in a chilled bowl until stiff peaks form, fold into pumpkin mixture.
4. Layer an 8x8 glass dish with ginger snap cookies, drizzle with caramel topping, pour 1/4 cup coffee onto the cookies. Layer with pumpkin mixture and repeat. Sprinkle top layer with nutmeg and cinnamon.
Title: Cheaters Low Calorie Chocolate Cake
Ingredients:
- 1 fat free cream cheese
- 1
- 2
- 8
Instructions:
1. Preheat the oven as directed on box.
2. Instead of using any eggs, or water in this recipe, just mix together the oil and the diet cola into the cake mix.
3. Mix on med speed until all is blended and no lumps are visible.
4. Grease baking dish very well, because there is no egg in the cake mix, it will stick very easily.
5. While it is baking, whip the cream cheese and whipped cream together until well blended.
6. When cake is cooled, spread cream mixture over it and eat & enjoy!
Title: Balsamic Bleu Pears
Ingredients:
- 2 extra virgin olive oil
- 2 pear
- 1 walnuts
- 1/4 blue cheese
- 1 -2
Instructions:
1. In a medium-size serving bowl, blend vinegar and olive oil.
2. Add pears and toss gently to coat.
3. Sprinkle with walnuts and cheese.
Title: Chocolate Pudding Trifle
Ingredients:
- 18 1/4 instant chocolate pudding mix
- 2 milk
- 3
- 1
Instructions:
1. Prepare cake as directed on box. Cool completely and cut into cubes.
2. Combine both pudding packages with the milk, beat on medium speed with electric mixer for three minutes and refrigerate for 15 minutes.
3. To assemble: put 1/3 of cake cubes in bottom of trifle bowl or large (6-quart) clear glass bowl. Spread 1/3 of pudding on top of cake, then 1/3 of whipped topping on top of pudding. Sprinkle 1/3 of cookie crumbs on top of whipped topping.
4. Repeat this two more times, ending with crushed cookies, for a total of three layers.
5. Refrigerate at least 2 hours or overnight.
Title: Rhubarb Upside-Down Cake
Ingredients:
- 3 rhubarb
- 1 sugar
- 2 flour
- 1/4 nutmeg
- 1/4 butter
- 1 1/2 flour
- 3/4 sugar
- 1 baking powder
- 1/4 salt
- 1/2 nutmeg
- 1/4 butter
- 2/3 milk
- 1 egg
Instructions:
1. Preheat oven to 350°F.
2. Place rhubarb in a greased 10-inch cast iron skillet.
3. Mix sugar, flour and nutmeg for topping and sprinkle over rhubarb.
4. Drizzle with 1/4 cup of melted butter.
5. In a separate bowl, mix flour, sugar, baking powder, salt, and nutmeg.
6. Add butter, milk, and egg and beat until smooth.
7. Spread batter over rhubarb mixture.
8. Bake for 35 minutes, or until toothpick in center comes out clean.
9. Loosen edges immediately and invert onto serving dish.
10. Serve warm.
Title: Peach Butter Pecan Dessert
Ingredients:
- 3 butter
- 1/2 pecan pieces
- 1/2 coconut
- 1
- 1/2
Instructions:
1. Pour the peaches and juice of two cans in a 9x13 pan.
2. Sift the cake mix over the peaches.
3. Pour the melted butter over the cake mix.
4. Pour the peaches and juice of third can on top of butter and cake mix.
5. Sprinkle the coconut and nuts on top.
6. Bake at 350 degrees F for 40 minutes or until brown and bubbling.
Title: Rehruecken
Ingredients:
- 6 eggs
- 1/2 sugar
- 3/4 flour
- 2 butter
- 1/2 cinnamon
- 1 1/2 lemon peel
- 2 3/4 sugar
- 1 currant jelly
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the whole eggs with the sugar, hold the bowl over some steaming water, and beat until cooled off.
3. Add flour, cake crumbs, cinnamon and lemon peel.
4. Then add the melted butter with the cocoa.
5. Pour into a well greased and floured Rehruecken mold, bake 45 minutes at medium heat (350 degrees F), cut through once, fill with currant jelly, ice with chocolate glaze and stud with almond slivers.
Title: Spiced Fruit Compote With Ricotta Cream
Ingredients:
- 1 1/2 water
- 1/2 lime juice
- 1/3 sugar
- 1/4 carambolas
- 3/4 dates
- 4 dried figs
- 6 cinnamon sticks
- 7 vanilla bean
- 3/4 cardamom pods
- 2 lime juice
- 1 low-fat ricotta cheese
- 5 icing sugar
- 1/2 ground cinnamon
- 2 skim milk
- 200
- 1 1/2
- 1/4
- 1
Instructions:
1. Combine muscat, juices and sugar in a large pan, stir over heat without boiling until sugar dissolves. Bring to boil, simmer, uncovered without stirring for about 15 minutes or until mixture is thickened slightly.
2. Add carambola, dates, dried fruits, cinnamon, split vanilla bean, cardamom and rind to syrup, Simmer uncovered without stirring 10 minutes or until fruit is tender. Cool syrup, cover, refrigerate 3 hours or overnight. DIscard cinnamon sticks, cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
3. Ricotta cream-.Beat cheese, icing sugar and cinnamon in small bowl with electric mixer until smooth. Stir in milk.
Title: Angel Food Cake
Ingredients:
- 1 1/4 flour
- 1 3/4 granulated sugar
- 1/4 salt
- 1 1/2 cream of tartar
- 1 vanilla extract
- 1/2
Instructions:
1. Beat egg whites on highest setting until they form still peaks.
2. Add cream of tartar, vanilla, and almond extract.
3. In another bowl, whisk together flour, sugar, and salt.
4. Gradually add flour mix to egg white mix, beating well.
5. Pour into an ungreased 10 inch tube pan.
6. Place cake pan in oven while its off. set it to 325F.
7. Cook for 1 hour (including preheat time) until golden brown.
8. Turn upside down on a plate.
9. When completely cooled, extract with a spatula.
Title: Hot Fudge Pudding Cake II
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 7 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 vanilla extract
- 1/2 light brown sugar
- 1 1/4 water
Instructions:
1. Heat oven to 350'F.
2. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbls. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth.
3. Pour batter into 8- or 9-inch square baking pan.
4. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter.
5. Pour hot water over top; do not stir.
6. Bake 35 to 40 minutes or until center is almost set.
7. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top.
8. Garnish with whipped topping.
Title: Chef Joey's Lazy Day Fruit Crisp
Ingredients:
- 1 vegan margarine
- 5 tart apples
- 5 frozen blueberries
- 1
Instructions:
1. Set your oven at 375'F.
2. Thaw the frozen fruit.
3. Cut and core the apples. Then cut into 1" cubes. I used my veggie chopper for this and it made it so much easier to do. The fruit was uniform in size so it will cook more evenly too. Set aside in a large bowl.
4. Soften the vegan margarine and add it to the crisp topping. Combine with a fork until the mixture resembles fine crumbs.
5. Once the fruit is thawed out mix it together and put into the bottom of an 8 cup casserole dish.
6. Put the cubed apples on top and then spread the crisp topping over the fruit evenly. Try to not to expose any of the fruit.
7. Bake 20-30 minutes.
8. Bon Appetit!
Title: Creamy Rice Pudding
Ingredients:
- 2 unsalted butter
- 1/2 white rice
- 4 milk
- 1 vanilla bean
- 1 salt
- 1 cinnamon
- 1/2 ground cardamom
- 1/2 sugar
- 2/3 raisins
- 1 dark rum
- heavy cream
Instructions:
1. Preheat oven to 300 degrees.
2. Heat butter in a 4 quart saucepan.
3. When frothy add rice and And vanilla beans and pod cook for a minute.
4. Slowly add milk, pinch salt,cinnamon, cardamom, sugar, raisins and bring to under a boil.
5. Remove pod.
6. Transfer to a 9 inch square baking pan and set in oven.
7. Bake uncovered for 1 1/2 hours stirring every 15 minutes.(Just a note on 01/05/05 I made this recipe again left the vanilla bean in and didn`t stir till after 1 hour in the oven baked for 45 more minutes and removed from oven and removed bean at that time. Came out thick and creamy good.
8. Then bake undisturbed for 1 hour.
9. Good warm or Cool.
10. Top with whipped cream.
Title: Low Fat Topping - Mock Whipped Cream Substitute
Ingredients:
- 1 vanilla extract
- 2 honey
- 4
Instructions:
1. Pour milk into a large metal or glass bowl.
2. cover and freeze for 15 to 20 minutes or until the milk starts to form icy crystals along the sides. (This will NOT work unless the milk is VERY cold!).
3. Remove bowl from freezer and, with a hand held beater, mix for 2 to 3 minutes on high.
4. After reaching soft peaks, add vanilla and honey and continue to whip until stiff.
5. Cook's note: I just put the milk in the metal bowl of my stand mixer & froze it. Then it was simple to whip it up.
Title: Pumpkin Dessert
Ingredients:
- 1 solid pack pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 4 pumpkin pie spice
- 1 butter
- 3/4 walnuts
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease a 9x13-inch baking pan.
3. In a mixing bowl combine first 5 ingredients.
4. transfer to baking pan.
5. Sprinkle with dry cake mix and drizzle with butter.
6. Top with nuts.
7. Bake for 1 hour or until knife comes out clean.
8. Serve with whipped topping.
Title: Dark Chocolate Peanut Butter Cups
Ingredients:
- 1/2 creamy peanut butter
- 2 butter
- 1/4 powdered sugar
- 1/4 vanilla extract
- 1 salt
- 1 1/2
Instructions:
1. Line two min muffin pans with paper liners. Set aside.
2. In a medium bowl, cream together the peanut butter, butter, powdered sugar, vanilla extract and salt until smooth and creamy. Set aside.
3. In another bowl, microwave chocolate wafers/chips in 30 second intervals, stirring, so that it doesn't burn. When smooth remove from microwave.
4. Place about 1 teaspoon of melted chocolate into each muffin liner and lightly coat the sides, if possible.
5. Roll 1 teaspoon of peanut butter mixture into a ball and place on top of melted chocolate. Repeat with rest of cups.
6. Spoon about 1 1/2-2 teaspoons of chocolate into each muffin to cover the peanut butter.
7. Place muffin pans in the refrigerator for about 10-15 minutes, or until chocolate is set.
8. Remove from refrigerator and ENJOY!
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 white sugar
- 2 eggs
- 2 3/4 all-purpose flour
- 1 baking soda
- 2 cream of tartar
- 1/2 salt
- 2 white sugar
- 2 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, cream together the shortening and 1 1/2 cups of sugar. Stir in the eggs.
3. Sift together the flour, baking soda, cream of tartar and salt; stir into the creamed mixture until well blended.
4. In a small bowl stir together the 2 Tbs sugar and cinnamon.
5. Roll dough into walnut sized balls, then roll the balls in the cinnamon-sugar. Place the onto an unprepared cookie sheet, two inches apart.
6. Bake for 8 - 10 minutes. Edges should be slightly brown. Remove from sheets to cool on wire racks.