lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Mix Chocolate Chip Cake
Ingredients:
- 1/3 water
- 2 sugar
- 3/4 egg
- 1 flour
- 1 salt
- 1 1/3 baking soda
- 1/2 chocolate chips
- 1/2
- 1
- 1/3
Instructions:
1. Prehest oven to 375 degrees.
2. Put oil and chocoalte squares in the cake pan, and melt in heated oven (about 4 mins.).
3. Add water, sugar, egg, flour, salt and bakig soda. Beat with a fork until smooth (about 2 mins.).
4. Stir in half of chocolate chips.
5. Sprinkle top with nuts and remaining chocolate chips.
6. Bake 30 minutes.
Title: Butterscotch Squares
Ingredients:
- 1/4 margarine
- 1 brown sugar
- 1 egg
- 1/2 vanilla
- 3/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 walnuts
Instructions:
1. Melt butter in a saucepan; add it to sugar in a bowl. Stir; add egg and vanilla. Stir.
2. Measure in flour, baking powder, salt and nuts; mix well.
3. Spread in greased 8x8-inch pan.
4. Bake in 350F oven for 30 minutes until sides show signs of pulling away from sides.
5. Frost with your favorite icing. Cut inot squares and serve.
Title: Apple Pudding
Ingredients:
- 2 apples
- 2 brown sugar
- 1/2 cinnamon
- 1 butter
- 2 margarine
Instructions:
1. Place layer of cornflakes in well buttered baking dish.
2. Add a layer of apples.
3. Combine brown sugar and cinnamon.
4. Sprinkle sugar mixture over apples.
5. Dot with butter or margarine.
6. Repeat until all apples and cornflakes are used.
7. Bake at 375 for 30 to 40 minutes.
8. Serve with ice cream or whip cream.
Title: X-Treme Chocolate Mint Brownie Torte
Ingredients:
- 4 unsalted butter
- 1 eggs
- 4 sugar
- 2 vanilla
- 1 flour
- 1 butter
- 1/2 cream cheese
- 1/2 powdered sugar
- 2 half-and-half
- 1
- 3
- 2
- 1/2
- 1/4
- 3
Instructions:
1. Preheat oven to 350 degrees. Grease 10-inch round springform pan.
2. Melt chocolate and butter in 2-quart bowl in microwave until completely melted. Add eggs, sugar, and vanilla and mix well. Add the flour and 6 ounces chocolate chips and stir to combine. Spread evenly in prepared pan. Bake 50-55 minutes. Cool.
3. While brownies are baking, place whipping cream and butter in medium saucepan over medium heat stirring until combined. Stir in 12 ounces chocolate chips until melted. Gently pour over cooled brownie, spreading just to edges.
4. For the "drizzle" combine cream cheese, powdered sugar, extract, and half and half with hand-held mixer until smooth. Stir in food coloring. Gently drizzle over ganache in decorative pattern. Refrigerate until ready to serve.
Title: Cherry Nut Treats
Ingredients:
- 1/2 margarine
- 1/4 sugar
- 1 egg
- 1 lemon juice
- 1 lemon rind
- 1 flour
- 1/2
- 1
- 3/4
- 6
Instructions:
1. Cream margarine, sugar and egg yolk together until fluffy. Add next 5 ingredients and mix well. Wrap in wax paper and chill for several hours.
2. Roll in small balls. Beat egg whites slightly and dip balls - next dip balls in nuts - place on a greased cookie sheet. Press small piece of cherry in each.
3. Bake at 350F for 12-15 minutes.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 8 light cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1 vanilla
Instructions:
1. Preheat oven to 300°F.
2. Cream the butter, sugar and cream cheese.
3. Add eggs one at a time while mixing on low.
4. Add vanilla.
5. Add flour half a cup at a time.
6. Pour batter into bundt cake pan.
7. Bake for 1 and 1/2 hours (Do not up the heat to try and bake faster. It will ruin the cake).
Title: Banana Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/4 egg
- 1 vanilla extract
- 1 oats
- 1 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking sodaand salt.
3. In a large bowl, cream together the butter and the sugars. Beat in egg and banana, followed by the vanilla extract. Gradually, on low speed or by hand, add in the flour mixture. Stir in the oats (either whole rolled oats or “quick cooking”) and chocolate chips.
4. Drop dough by tablespoonfuls onto prepared baking sheet.
5. Bake for 11-14 minutes at 350F, until set and lightly browned.
6. Let cookies cool for about 5 minutes on the pan before transfering them to a wire rack to cool completely.
Title: Farmhouse Caramel Dumpling Pudding
Ingredients:
- 2 water
- 3/4 brown sugar
- 2 butter
- 2 vanilla
- 1 flour
- 1 baking powder
- 1 nutmeg
- 1 salt
- 1/2 evaporated milk
- 3/4 brown sugar
- 1 raisins
- 1/2 ice cream
Instructions:
1. Preheat oven to 350; grease a 2-quart baking dish; set aside.
2. In a small saucepan over medium heat, bring water and brown sugar to a boil; remove from heat; stir in butter & vanilla until butter is melted; pour into prepared pan; set aside.
3. In a bowl, combine dry ingredients, and milk just until blended, then brown sugar.
4. Fold in raisins and nuts; drop by spoon-ful over top of the sauce.
5. Bake uncovered for 30 minutes (bubbly & golden brown).
6. Spoon into serving dishes, top with whipped or ice cream.
7. VARIATIONS: try subbing the raisins with snippets of dried apricots or cranberries.
8. Use any combination of your favorite nuts: walnuts, pecans, cashews--yum!
Title: Versatile Icing
Ingredients:
- 1 butter
- 4 powdered sugar
- 1/4 milk
Instructions:
1. Combine the melted butter and 1 cup powdered sugar. Whisk until the whole mixture is crumbly.
2. Add about a tablespoon of milk and whisk until smooth (it should take a few minutes).
3. Add the remaining powdered sugar with the milk (you may need more or less milk, depending on the humidity). Add a few drops of food coloring, if desired.
4. It should be a thick enough to stay on a cookie if iced, and not run off.
Title: Peanut Butter Fudge Cake
Ingredients:
- 1 butter
- 1/4 margarine
- 1 water
- 1/2 buttermilk
- 2 eggs
- 2 sugar
- 2 flour
- 1 baking soda
- 1 vanilla
- 1 1/2 creamy peanut butter
- 1 1/2 butter
- 1/2 margarine
- 1/4 buttermilk
- 6 confectioners' sugar
- 1 vanilla
- 1
Instructions:
1. In saucepan, combine butter, cocoa, water, buttermilk, and eggs.
2. Stir constantly over low heat until mixture boils.
3. In large bowl, mix sugar, flour, and baking soda.
4. Stir hot mixture into dry ingredients.
5. Beat until smooth, then add vanilla.
6. Spread into greased 13 X 9 inch pan.
7. Bake at 350 degree for 25-30 minutes.
8. Cool in pan.
9. ICING: In saucepan, heat butter, cocoa, and buttermilk until bubbly.
10. Add hot mixture to sugar and beat until smooth.
11. Add vanilla and spread over cake.
Title: Strawberry Rhubarb Super Crumble
Ingredients:
- 1 1/3 flour
- 1 baking powder
- 3 sugar
- 3 brown sugar
- 1 turbinado sugar
- 1/2 lemon, zest of
- 1 1/2 unsalted butter
- 1 rhubarb
- 1 strawberry
- 1/2 sugar
- 3 -4 cornstarch
- 1 salt
Instructions:
1. Pre-heat oven to 375°F.
2. Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
3. Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
4. Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Title: Mary or Francis's Strawberry Party Cake
Ingredients:
- 18 3/4 strawberry Jell-O gelatin dessert
- 1 water
- 1/2 eggs
- 1/2 strawberry
- 4 powdered sugar
- 2/3 margarine
- 1 strawberry
- 1/2
- 1/3
Instructions:
1. Mix together the cake mix, jello, oil and water. Then add eggs and mix again.
2. Blend in the strawberries and mix for 2 minutes on low speed.
3. Bake in 2 greased 9" round cake pand for 35 minutes at 350 degrees.
4. To make icing combine and mix until well blended the powdered sugar, margarine and strawberries.
5. When cake is cooled lay bottom layer and spread a layer of icing on top. Then place the other cake on top of that and frost the entire cake.
Title: Italian Fresh Apple Torte
Ingredients:
- 2 flour
- 1/4 sugar
- 1 Splenda granular
- 1 butter
- 4 sliced apples
- 1/4 water
- 2 apple cider
- 1 flour
- 1 sugar
- 1/8 Splenda granular
- 1 cinnamon
- nutmeg
- butter
Instructions:
1. FOR CRUST; Blend flour and sugar, cut in butter into small pieces and work into flour mixture by hand or fork, (DON'T Over Mix); then add egg yolk, stir gently until well incorporated into the flour-butter mixture.
2. Gently form two balls of dough; ONE LARGER, for the bottom crust; the other ball is for the top; WRAP dough in wax paper and set in refrigerator for 1 hour.
3. Line pizza pan with parchment paper; crumble large ball of dough on to the parchment paper and press to fit lined pan.
4. Then roll small dough ball in between waxed paper, press or roll dough to 1/8 inch thick, cut into strips to layer over apple filling (cut any sze it doesn't matter, have fun); NOTE use kitcken knife to lift strips onto the apple filling in a crisscross pattern, (if strips break, DO NOT WORRY, arrange into pattern of squares).
5. FOR FILLING: place apples in medium saucepan with water (or cider), and slowly warm slowly, then add flour, sugar, cinnamon, nutmeg and butter to apple mixture; cook over medium-high heat,stirring often until thick; set aside and cool.
6. Pour filling over bottom crust, spread evenly, then layer top with strips of dough; Bake at 375 degrees for 35-40 minutes, until browned.
Title: Peanut Butter Cut-Out Cookies
Ingredients:
- 1/2 butter
- 1 creamy peanut butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1/3 milk
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
Instructions:
1. In a large mixing bowl, cream butter, peanut butter and sugars.
2. Beat in the eggs, milk and vanilla.
3. Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
4. Cover and refrigerate for 2 hours or until easy to handle.
5. On a lightly floured surface, roll out dough to 1/4-inch thickness.
6. Cut with 2-inch to 4-inch cookie cutters.
7. Place 2-inches apart on ungreased baking sheets.
8. Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
9. Cool for 1 minute, before removing from pans to wire rack to cool completely.
10. Frost and decorate as desired.
11. Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.
Title: Tipsy Squire
Ingredients:
- 1 milk
- 1 sugar
- 2 plain flour
- 4 eggs
- 1/2 vanilla
- 1 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 baking soda
- 1 sour cream
- 1/4 - 1/2 sherry wine
- nutmeg
Instructions:
1. For Custard: Heat milk until it is nearly boiling (a double boiler is safest).
2. Mix sugar, flour, and beaten eggs togeter.
3. Remove milk from heat and stir 1 ladle full into the sugar mixture to temper the eggs.
4. Add the tempered egg mixture into the hot milk.
5. Return to low heat and stir until mixture begins to thicken.
6. When cool, add vanilla.
7. Strain through a wire strainer to remove any lumps.
8. Whip whipping chream and add sugar to taste, set aside.
9. Grate fresh nutmeg and set aside (used when serving).
10. For pound cake: Cream sugar and butter.
11. Add egg yolks one at a time.
12. Mix the flour and baking soda together.
13. Alternating, add half of the sour cream, then half of the flour, then remaining sour cream, then remaining flour (stirring well with each addition).
14. Beat egg whites until stiff and fold into mixture.
15. Pour into greased and floured tube cake pan.
16. Bake at 300°F for 1 1/2 to 1 3/4 hours.
17. To serve: When cake is done, invert immediately into a glass serving bowl.
18. Drizzle with Sherry.
19. Pour custard over and then whipped cream.
20. Top with freshly grated nutmeg.
21. I prefer cutting hot pound cake with serrated knife and assembling individual servings so the kiddos (and others) can have theirs without the sherry.
Title: Banana Pecan Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 white sugar
- 1 baking powder
- 1/4 salt
- 1/3 - 1/2 vanilla
- 1 egg
- 1 pecans
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease your cookie sheet.
3. Sift flour and baking powder into a bowl. Add sugar and salt and stir together.
4. In another bowl combine all the wet ingredients: banana, oil, vanilla and egg.
5. Pour dry ingredients into wet ones along with pecans; stir together.
6. Flour a board and turn dough out onto it. Form two 8-inch logs. Put onto cookie sheet and pat down to 1/2 inch thickness.
7. Bake at 350°F for 23 minutes.Turn oven down to 250°F.
8. Remove logs from cookie sheet and cool for 10 minutes.
9. Then cut into about 1/2 inch slices and bake 15 minutes at 250°F.
10. Turn biscotti over and bake another 15 minutes.
11. *Biscotti will still be soft but will harden as they cool.
Title: Aussie Bites
Ingredients:
- 2 oats
- 2 whole wheat flour
- 2/3 brown sugar
- 1 unsweetened coconut
- 1/2 sunflower seeds
- 1 honey
- 1/4 unsalted butter
- 1 baking soda
- 1 hot water
- 2
Instructions:
1. Preheat oven to 350 degrees (farenheit).
2. Combine first six ingredients in a large bowl.
3. Melt honey & butter together in microwave; set aside.
4. Mix baking soda with hot water and add to butter mixture.
5. Pour butter mixture into dry ingredients and mix well.
6. Place tablespoons of mixture into non-stick mini-muffin cups (no need to grease) and flatten mixture slightly. Bake 10 minutes or until golden. Cool on wire racks.
Title: Zesty Orange Banana Sauce
Ingredients:
- 1/2 bananas
- 1/4 butter
- 3 brown sugar
- 1/4 candied ginger
- 1/4
- 1
- 3
Instructions:
1. Peel and slice bananas to 1/2" thick.
2. Melt butter in large frying pan. Add brown sugar, orange juice, grated orange peel and candied ginger. Stir until blended and bubbly. Add bananas and gently turn fruit over medium high heat until hot and sauce bubbles, 1-2 minutes. Stir in liqeuer.
3. Spoon hot fruit mixture over ice-cream to serve.
Title: Chocolate Spoons
Ingredients:
- 1 chocolate bars
- 1
Instructions:
1. You will also need: 8 spoons; 3 ballpoint pens (or other objects of similar diameter and length-- for propping up spoon handles); sharp scissors.
2. Lay your spoons out on a counter side by side, resting the spoons' handles on the pens so that the spoon bowls are level (in other words, when you fill them with liquid, the liquid will be level with the edges of the spoon bowls).
3. Microwave the chocolate in the bag until the chocolate is completely melted (keep in mind the bag will be used like a pastry bag, so try to keep the melted chocolate in one corner-- I put that corner in a mug, so it stays upright).
4. Alternatively, you can dunk the corner of the bag containing the chocolate in boiling water, until the chocolate melts completely.
5. Then with scissors, cut off a*tiny* piece of the corner of the bag (you don't want the chocolate to come out in a very big stream).
6. Using it like a pastry bag, squirt a little chocolate into each spoon (you may have to tap the bottom of the spoon on the counter, to level out the dollop of chocolate).
7. Allow the spoons to cool undisturbed for one hour, until the chocolate hardens-- you can then store them in a sealed plastic bag in the refrigerator for weeks (allow them to come to room temperature before serving, though, so they don't cool your coffee too much!).
Title: Frog Hair Pie
Ingredients:
- 1 1/4 rhubarb
- 1 sugar
- 1/4 water
- 4 cornstarch
- 1 flour
- 1/4 sugar
- 1 baking powder
- 1/2 cinnamon
- 3 butter
- 1 egg
- 3 milk
Instructions:
1. Preheat your oven to 400°F.
2. Combine the rhubarb, sugar. 1/4 cup water and the cornstarch in a large bowl .Stir to dissolve the sugar. Allow to stand for 10 minutes. Pour the mixture in a heavy saucepan and cook over medium heat until thickened. Stir often. Transfer the cooked mixture to a 8X8X2 baking dish and set aside.
3. Combine the flour, sugar, baking powder, and cinnamon in a bowl. Cut in the softened butter with a fork until incorporated. Set aside.
4. Beat together the egg and milk until frothy, and add it to the flour mixture while stirring just enough to moisten. Drop the topping onto the rhubarb mixture creating 6 mounds. Bake for 20-25 minutes until topping is browned.
5. "Any Taggart will tell you to serve this while still warm topped with french vanilla ice cream. You should always do what a Taggart tells you! I know, I married one." -dnelson.
Title: Light Coconut Macaroons
Ingredients:
- 14 sweetened flaked coconut
- 14 pure vanilla extract
- 1 kosher salt
- 2
- 1/4
Instructions:
1. Preheat the oven to 325 degrees F.
2. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.
3. NOTE: Because fat free condensed milk is thinner than regular condensed milk, it may be necessary to allow some liquid to drip out before dropping the batter onto the cookie sheet.
4. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.
Title: Chokecherry Pie
Ingredients:
- 2 cornstarch
- 3 sugar
- 1 salt
- 1
- 1/2
- 1
Instructions:
1. Combine first five ingredients in saucepan.
2. Cook ingredients until thick, stirring constantly to avoid scorching.
3. Cool.
4. Pour into pie shell and place in refrigerator until thoroughly chilled.
5. Serve with whipped cream or cream topping.
Title: Caramel Toffee Cake
Ingredients:
- 12
- 1/2
- 1
- 6
Instructions:
1. Mix whipped topping and caramel topping gently until combined.
2. Cut cake in half horizontally.
3. Place the bottom layer on a serving plate; spread with 1 cup cream mixture and sprinkle with 1/3 cup candy bars. Then put another layer of the cream mixture and another layer of candy bar pieces.
4. Place top layer of cake back on top of cream/candy bar layers.
5. Frost top and sides with remaining cream mixture and sprinkle with remaining candy bars.
6. Store in the refrigerator.
7. NOTES: Be sure to store covered or the icing will become hard and sticky! I use reduced sugar/fat items and it comes out well but with a slightly different texture on the icing. Also I figued out the easiest way to crush the candy bars is to take a meat tenderizer to them and gently hammer them!
Title: White Peppermint Snowballs
Ingredients:
- 1 powdered sugar
- 1/3
- 1
Instructions:
1. Preheat oven to 350. Cut cookie dough into 8 pieces. In bowl of electric mixer, thoroughly combine dough piece, crushed peppermint candies, and 1/2 cup of the powdered sugar.
2. Roll dough into 1 inch diameter balls. Place 2 inches apart on ungreased cookie sheet. Bake for 8 min or until set. Cool slightly on cooling rack.
3. While still warm, roll cookies in the remaining 1/2 cup powdered sugar. Sprinkle with crushed peppermint candies.
Title: Pumpkin Spice Cake--Ww 5 Points
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 1 pumpkin pie spice
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1/2 canola oil
- 1/2 nonfat milk
- 1 pumpkin puree
- 2 vanilla extract
- 3/4 confectioners' sugar
- 1 1/2 fresh lemon juice
Instructions:
1. Preheat oven to 375 degrees. Spray a 10-inch Bundt pan with nonstick spray, then lightly dust with flour.
2. Combine flour, granulated sugar, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, oil, milk, pumpkin puree and vanilla in another bowl. Add egg mixture to flour mixture; stir until just blended.
3. Pour batter into pan. Bake until toothpick inserted in center comes out clean, 55-60 minutes Cool in plan on rack 15 mins; remove from pan and cool on rack 30 minutes.
4. Combine confectioners' sugar and lemon juice in bowl. Drizzle over warm cake and serve at once. Or cool cake completely on rack and drizzle with glaze just before serving.
Title: Nutella-Swirl Pound Cake
Ingredients:
- 1 1/2 flour
- 4 eggs
- 2 vanilla extract
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 1/4 sugar
Instructions:
1. Preheat the oven to 325°F Lightly grease and flour a 9-by-5 inch loaf pan, tapping out any excess flour. In a glass measuring cup, lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 1/2 cups of flour with the baking powder and salt.
2. In a large bowl, using a hand held mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
3. Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not over mix.
4. Bake the cake for about 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve.
Title: Individual Chocolate Souffles
Ingredients:
- 6 eggs
- 4 milk
- 1 sugar
- 1/3 cream cheese
- 1/4 confectioners' sugar
- 8
Instructions:
1. Preheat oven to 375 degrees.
2. Melt morsels over hot, NOT BOILING, water, stirring until smooth; remove from heat.
3. In blender container OR food processor, combine eggs, egg white, milk and sugar. Cover; blend or process until smooth. With blender or processor running, add cream cheese cubes with the blender lid slightly ajar OR through the food processor feed tube. Add cooled chocolate. Cover and blend just to combine.
4. Pour into 6 ungreased 6-oz. souffle dishes or custard cups. Bake at 375 degrees for 40 minutes or until knife inserted near centers comes out clean.
5. Lightly sift confectioner's sugar over tops of souffles and serve immediately.
Title: Kahlua Whipped Cream
Ingredients:
- 1 1/2 heavy cream
- 1 granulated sugar
- 1 1/2 - 2
Instructions:
1. In a chilled bowl, add all of the ingredients.
2. Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
3. Serve immediately or store up to one week in the refrigerator.
Title: German Chocolate Cake Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1 granulated sugar
- 2 vanilla extract
- 2 eggs
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 evaporated milk
- 1 sugar
- 1 butter
- 3 vanilla
- 1/2 sweetened flaked coconut
- 1 pecans
- 1 1/3 chocolate chips
- 1
- 1/4
Instructions:
1. COOKIES.
2. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper.
3. In a stand mixer or large bowl using a hand mixer, blend the butter, brown sugar, granulated sugar, vanilla and eggs. In a medium bowl, stir together the flour, cocoa, baking soda and salt. Gradually add the flour mixture into the butter mixture and blend until combined.
4. Drop the dough by tablespoonful onto the prepared baking sheets, 12 cookies per sheet, and bake 8 to 10 minutes. Cool on a baking rack.
5. FROSTING.
6. Add evaporated milk, sugar, egg yolks, butter and vanilla to a large pan and place on stovetop over medium heat.
7. Stir so that it becomes well combined. Continue stirring until thickened, 11-12 minutes. Once thickened remove from heat and add coconut and pecans. Beat until thick enough to spread.
8. Spread frosting over the tops of cooled cookies. Optional: Drizzle with melted chocolate chips and allow chocolate to harden.