lumicero/recipes-ing2inst huggingface dataset:
Title: Classic Oatmeal Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/4 water
- 3 old-fashioned oatmeal
- 1 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 raisins
- 1 pecans
- 1 walnuts
Instructions:
1. Preheat oven to 350 degrees; lightly grease cookie sheets.
2. Beat together shortening and sugars until light and fluffy.
3. Beat in egg, vanilla, and water.
4. Combine dry ingredients; stir into creamed mixture.
5. Add any optional ingredients, fold inches.
6. Drop by rounded teaspoons onto prepared cookie sheets.
7. Bake 12-15 minutes.
8. Allow to cook 5 minutes before removing from cookie sheets to rack.
Title: Chocolate Zip (Bundt) Cake
Ingredients:
- 1 flour
- 2 salt
- 3 baking powder
- 1/2 baking soda
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 1/2
- 4
- 2
Instructions:
1. Brew up a fresh pot of coffee (espresso works wonderfully too!), and allow the coffee to cool to room temperature.
2. Beat the eggs and sugar, and then add in vanilla, oil, and coffee. Continue mixing.
3. Next add in the dry ingredients, continue to mix until all ingredients are well blended.
4. Bake at 350 for approximately 60 minutes in a 12 cup bundt pan, until toothpick inserted comes out dry.
5. Cake forms a beautiful crust.
6. Can be served with a dollop of fresh whipped cream.
Title: Pumpkin Cake
Ingredients:
- 1 pumpkin
- 3 eggs
- 1 sugar
- 1 evaporated milk
- 1 salt
- 3 cinnamon
- 1 butter
- 1
- 3/4
Instructions:
1. Beat eggs, sugar, spices and pumpkin.
2. Slowly stir in milk.
3. Put into greased and floured 9x13 inch pan.
4. Sprinkle cake mix (dry) on pumpkin mixture.
5. Sprinkle nuts over that.
6. Drizzle melted butter over that.
7. Bake at 350 degrees F for 1 hour to 1 hour and 10 minutes.
Title: Pig Pickin' Cake
Ingredients:
- 10 eggs
- 3/4 mandarin oranges
- 4 crushed pineapple
- 11 Cool Whip
- 20 instant vanilla pudding
- 8
- 3
Instructions:
1. Cake: Combine ingredients in mixer.
2. Pour into buttered and floured 9 inch round cake pans.
3. Bake as box directs until toothpick comes out clean.
4. Cool layers and cut each in half -- to make four layers.
5. Icing: Fill between each layer with tons of icing and then cover outside. Decorate with sliced fruit. I've used kiwis, grapes, strawberries, mandarin oranges, blueberries, and pineapples.
Title: Billie's Fruitcake
Ingredients:
- 18 1/2 instant pistachio pudding mix
- 3 1/2 butter
- 1/2 eggs
- 1/2 sour cream
- 4 milk
- 1/2 pecans
- 1
- 1/8
- 14
- 1
- 2
Instructions:
1. Preheat oven to 300 degree.
2. Grease and flour a bundt pan.
3. In a large bowl mix together Cake mix, almond extract, butter, eggs, oil, sour cream and milk.
4. Beat for 4 minutes.
5. Add fruit, condensed milk and nuts and mix until evenly distributed.
6. Pour into prepared bundt pan.
7. Bake for 2 hours or until cake springs back when touched.
8. Cool on wire rack.
9. Remove to serving plate.
10. Can dust with confectioners sugar if desired.
Title: Cream Cheese Candy Cane Cookies
Ingredients:
- 1/4 butter
- 1 cream cheese
- 1 egg
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix butter, cream cheese and egg. Add cake mix, mix until well blended. Divide dough in half. Add food coloring to half of dough.
3. For each cookie, measure 1 tsp white dough and 1 tsp red dough. Roll out each into 4 inch ropes. Place ropes side by side. Lightly roll together; twist. Place 2 inches apart on ungreased cookie sheet. Shape each to resemble candy cane.
4. Bake at 350 degrees for 7 to 9 minutes or just until edges are golden brown. Immediately remove from cookie sheets.
Title: Cocoa Meringues
Ingredients:
- 2/3 sugar
- 3 cocoa powder
- 1/4 cinnamon
- 4 cream of tartar
- 1/4
- 2
Instructions:
1. Heat oven to 250. Line two large baking sheets with nonstick foil.
2. In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon. Place egg whites into the mixing bowl, add the cream tartar.
3. Begin beating egg whites on low speed. Increase the speed to medium and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
4. Transfer mixture to a large pastry bag fitted with a large star tip. Pipe onto prepared baking sheets. Bake at 250 for 1hour, 15 minutes- do not open oven door. Turn off oven: let meringues sit in oven at least 1/2 hour, then remove baking sheets from oven. Carefully remove to cooling racks. cool completely.
5. Place semisweet chocolate in a small microwave-safe bowl. Microwave 1 minute, then stir until smooth. Transfer to a small plastic bag. snipe off a corner. Transfer meringues to a sheet of waxed paper. Drizzle with melted chocolate. Let dry completely. Enjoy!
Title: Strawberry Short Cake... With a Couple of Twists.
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 4 cracked black pepper
- 1/2 heavy cream
- 1
Instructions:
1. Cut the cake squares in half. So that you are able to build sort of a sandwich.
2. In a large bowl add strawberries and sugar. Stir.
3. Let sit 5 minutes. Then season with cracked black pepper. ( i know this sounds odd -- but it's delicious).
4. To assemble the cake:
5. One layer of cake, topped with a spoon full of lemon curd.
6. Top that with a generous helping of the strawberry mixture.
7. Topped with whipped cream.
8. Topped with second layer of cake.
9. Topped with more strawberry and more cream.
10. Enjoy.
Title: Crunchy Broiled Topping
Ingredients:
- 1/4 butter
- 3/4 brown sugar
- 1/4 flaked coconut
- 1 pecans
- 1
Instructions:
1. In a saucepan melt butter.
2. Stir in remaining ingredients.
3. Preheat broiler.
4. Spread topping evenly over hot cake.
5. Broil 6 inches below element for about 3 minutes or until golden brown.
6. Cool cake completely in pan on a wire rack before cutting.
Title: Apple Pie Nachos Lite
Ingredients:
- 24 flour tortillas
- 1 cinnamon
- 1/2 sugar
- 3 baking apples
- 2 brown sugar
- 1 Amaretto
- 4 cognac
- 1/4 fat-free cool whip
- pecans
Instructions:
1. Heat oven to 350 degrees. Mix cinnamon and sugar together (I use my Pampered Chef sugar shaker for this). Spread tortilla quarters on cooking sheet or jelly roll pan and spray with cooking spray, shake cinnamon/sugar over tortillas, then spray lightly again. Bake in oven for 10-15 minutes or until crisp, but not burnt.
2. While crispas bake, put apples and amaretto into a medium-sized skillet and cook over medium heat until apples just start to get tender and barely break down.
3. Add brown sugar and stir well until evenly distributed. Remove pan from heat.
4. Put 4 crispas on a plate. Top with a tablespoon or more of apple mixture, then a dollop of whipped cream. Sprinkle with chopped pecans.
Title: Pear and Black Currant Jam Crumble
Ingredients:
- 4 bosc pears
- 3 black currant jam
- 2 butter
- 6 all-purpose flour
- 3 butter
- 1/2 ground cinnamon
- 1 ground nutmeg
- 3 brown sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9" x 9" baking dish. (If making for company, use four 6 ounce ramekins for a more elegant presentation.).
3. In a large bowl, combine the pears, black currant jam and 2 tablespoons butter.
4. Toss to blend.
5. In a separate bowl, mix the flour, brown sugar, cinnamon and nutmeg together.
6. Using the tip of your fingers or a pastry blender, cut the 3 tablespoons of butter into the flour mixture until the mixture resembles coarse meal.
7. Put the pear mixture into the baking dish.
8. Sprinkle evenly with the topping mixture.
9. Bake until bubbly and golden, about 30 minutes.
Title: Mysterious Orange Cake
Ingredients:
- 1/2 butter
- 1 1/3 margarine
- 2 granulated sugar
- 1 eggs
- 1/4 water
- 4 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 ground ginger
- 1/4 orange marmalade
- 1 confectioners' sugar
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour two 9-inch round cake pans.
3. In large bowl with electric mixer at medium speed, beat butter, sugar, eggs, tomato soup, water, flour, baking powder, baking soda, cinnamon, nutmeg and ginger about 3 minutes until well blended, stopping mixer to scrape down sides of bowl occasionally.
4. Pour batter into prepared pans,.
5. Bake 25 to 30 minutes until wooden toothpick inserted in center comes out clean.
6. Cool layers in pans on wire racks 10 minutes.
7. Remove from pans to racks to cool completely.
8. TO SERVE:
9. Place one cooled cake layer on serving platter; spread with the mystery ingredient (orange marmalade).
10. Place remaining layer on top.
11. In small bowl stir 2 tablespoons water into confectioners sugar until smooth.
12. Using small spoon, drizzle glaze in decorative pattern over top of cake.
Title: Paula Deen's Ginger Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 salt
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line cookie sheets with parchment paper or nonstick baking mats.
3. Using an electric mixer at low speed, cream the shortening and sugar until thoroughly combined.
4. Add the egg and molasses and beat until completely incorporated.
5. Sift together the flour, baking soda, cinnamon, ginger, cloves and salt and add to the mixture.
6. Stir until combined.
7. Roll the dough into balls about 1-inch in diameter.
8. Roll the balls in sugar.
9. Place 1/2-inch apart on the prepared cookie sheets.
10. Flatten the balls slightly with your fingertips.
11. Bake for 8-12 minutes.
12. Cool on wire racks.
Title: Fast and Easy Zucchini Cake
Ingredients:
- 1 eggs
- 4 cinnamon
- 1/2 vanilla
- 1 zucchini
- 1
- 2
- 1/2
Instructions:
1. Beat together cake mix, eggs, oil, cinnamon and vanilla until well mixed.
2. Fold in grated zucchini and nuts.
3. Bake in a greased 9x13 pan for 30-40 minutes. Use toothpick to test.
4. Top with cream cheese icing when cooled - I cheat and use the canned!
Title: Amazingly Easy & Delicious Buttery Frosting!
Ingredients:
- 1 milk
- 3 flour
- 1 vanilla extract
- 1 sugar
- 1 butter
- 1
Instructions:
1. In a small sauce pan cook together your milk and flour, stirring constantly until thick.
2. Let cool, then add vanilla (and other flavors) and mix well.
3. In a seperate bowl, cream the butter and sugar, then gradually add the flour/milk mix.
4. Whip until fluffy.
Title: Eggnog Cookies
Ingredients:
- 1 1/4 white sugar
- 3/4 butter
- 1/2 vanilla extract
- 1 nutmeg
- 2 flour
- 1 baking powder
- 2 1/4 cinnamon
- 1
- 1/2
- 1 1/2
- 3
Instructions:
1. Heat oven to 300 F.
2. Cream together butter and sugar.
3. Add eggnog, vanilla and egg yolks and mix until smooth.
4. Meanwhile in a separate bowl mix dry ingredients well.
5. Combine dry and wet ingredients and mix until combined, do not over-mix.
6. Spoon small balls of dough onto an ungreased baking sheet, leaving room for them to expand as they cook.
7. Bake about 15 minutes, until edges start to brown.
8. While baking the cookies, make glaze by mixing eggnog and sugar until smooth.
9. Remove cookies from oven and spoon glaze onto them. Sprinkle with a little cinnamon and nutmeg.
Title: Macadamia Nut Blossoms
Ingredients:
- 1 butter
- 1 almond butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1/4 milk
- 4 1/4 all-purpose flour
- 2 baking soda
- 1 salt
- 1/8 ground nutmeg
- 1 vanilla extract
- 2 sugar
- 60
Instructions:
1. Cream the butter and almond butter; gradually add 1 cup sugar and 1 cup brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add the eggs and milk, beating well.
2. Combine the flour, baking soda, salt, and nutmeg. Add to the creamed mixture, mixing well. Stir in the macadamia nuts and vanilla.
3. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on an ungreased cookie sheet (I use parchment paper). Bake at 375 degrees for 10 to 12 minutes. Immediately press a chocolate kiss onto the top of each cookie.
4. Let them cool on wire racks.
Title: Coconut Cupcakes With Lime Frosting
Ingredients:
- 125 butter
- 1 caster sugar
- 1 vanilla extract
- 3 eggs
- 1 navel orange, zest of
- 1 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 milk
- 1 marmalade
- 1/3 fresh coconut
- 2/3 sugar
- 2 water
- 1 lime juice
- 2 salt
- 2
- 1/4
Instructions:
1. To make the cupcakes.
2. Cream butter and sugar until light and fluffy. Beat in vanilla. Beat eggs in one at a time until mixture is very light, then add zest and mix to combine.
3. Sift dry ingredients together and fold gently into butter mixture, alternating with milk. Fold in desiccated coconut.
4. Place paper cupcake cases in muffin tins and fill to three quarters full. Bake for 20-25 minutes at 180ºC, testing with a skewer to check that cakes are cooked to the centre. Cool on a rack.
5. Using a small sharp knife, cut a shallow 4cm diameter cone from the centre top of each cupcake. With the back of a teaspoon, spread indentation with marmalade. Replace removed cake.
6. Frost liberally, making tall peaks. Decorate with grated fresh coconut. (See below for how to crack a coconut.) Keep cakes in a cool, dry place and serve on same day. Unfrosted cakes will keep well in an airtight container for 2-3 days.
7. To make the frosting.
8. In a medium-sized metal bowl set over a saucepan of just-simmering water, gently whisk together frosting ingredients until mixture is quite warm and sugar is dissolved.
9. With a hand-held electric mixer on high speed, beat frosting for about 6 minutes, or until thick and fluffy. Remove bowl from heat and continue to beat frosting until it is cool, thick and spreadable.
10. Frost cakes using a small palette knife or a butter knife to shape generous dollops of frosting into peaks. Frosting will keep, in a covered bowl in the fridge, for 2 days.
Title: Greek Lemon Cupcakes With Greek Yogurt and Olive Oil.
Ingredients:
- 2 flour
- 4 baking powder
- 1 sugar
- 1 olive oil
- 7 eggs
- 2 lemon
- 1 -2 lemons
- 2 fresh lemon juice
- 1 -2 powdered sugar
- 1/2 - 1
Instructions:
1. DIRECTIONS.
2. Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners.
3. In a large bowl mix sugar and olive oil, add the eggs and mix.
4. Add the yogurt, lemon peel and lemon juice and mix well.
5. In another bowl blend flour with baking powder.Add the flour ½ a cup at a time to the batter while mixing.
6. Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean.
7. Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze.
8. Lemon Glaze.
9. Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about ½ cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
Title: Grahams Brownies
Ingredients:
- 1 graham cracker
- 1/4 peanuts
- 2 confectioners' sugar
- 1 peanut butter
- 1 Equal sugar substitute
- 2 cocoa powder
- 3 butter
- 1/4
Instructions:
1. MIX crushed Grahams, peanuts, confectioner`s sugar, peanut butter and condensed milk in a medium sized bowl.
2. COMBINE cocoa powder, sugar and butter in a separate bowl.
3. POUR the cocoa-butter mixture into the graham cracker mixture and mix until very well blended.
4. POUR mixture into a pan and chill for 30 minutes until firm. Slice and serve.
Title: Peanut Butter Snowballs
Ingredients:
- 2 peanut butter
- 2 butter
- 2 powdered sugar
- 2 white chocolate
- 16
Instructions:
1. Blend peanut butter, butter and powdered sugar.
2. Add cereal; mix well.
3. Shape into balls by the teaspoonsfuls.
4. Set balls on wax paper; freeze for several hours to overnight.
5. Melt chocolate in a double booiler over medium-low heat; stir until smooth.
6. Dip balls into metled chocolate; return to wax paper until set.
Title: Southern Plum Cobbler
Ingredients:
- 5 plums
- 6 sugar
- 3/4 self rising flour
- 3/4 sugar
- 3/4 milk
- 1/4 butter
Instructions:
1. Melt butter in a 1 or 1-1/2 quart baking dish.
2. Slice plums into bowl and add the 6 tablespoons sugar, set aside.
3. Mix the flour, 3/4 cup sugar and milk together.
4. Pour batter over melted butter - do not stir.
5. Pour sweetened plums over batter - do not mix.
6. Bake at 350°F
7. As the top starts to brown, pull from oven and sprinkle lightly with sugar. Return to oven and bake until top is dark brown. Total baking time approximately 1 hour.
Title: Lemon Whip
Ingredients:
- 8 cream cheese
- 4 fresh lemon juice
- 2/3 Splenda granular
- 1/2
Instructions:
1. Combine cream cheese, lemon juice, and Splenda until smooth. Fold in whipped cream.
2. Refrigerate until firm - about one hour.
Title: Flaming Pineapple Crepes
Ingredients:
- 3 eggs
- 1 milk
- 3/4 all-purpose flour
- 3/4 salt
- 1 sugar
- 3 butter
- 1 cornstarch
- 2 brown sugar
- 1/3 cinnamon
- 1/4 butter
- 3/4 brandy
- 1/4
- 3
Instructions:
1. CREPES:
2. Mix all crepe ingredients together in a blender or mixer until smooth and allow batter to stand for 1 hour or longer.
3. Heat an 8-inch nonstick skillet, grease lightly and add 1/4 cup batter.
4. Tilt skillet to spread batter thinly in pan.
5. Brown lightly on both sides.
6. Fold in quarters. (Makes 12 crepes).
7. SAUCE:
8. Combine 1/4 cup drained pineapple syrup, cornstarch, sugar, cinnamon, rind and butter in a hot chafing dish or saucepan.
9. Stir-cook until sauce is thickened and clear.
10. Add pineapple.
11. Place warm crepes around edge of hot chafing dish.
12. To flame, pour 3 tbsp warm brandy (heated in small saucepan) over sauce and ignite.
13. Serve immediately.
Title: Stabilized Whipped Cream Icing
Ingredients:
- 1 heavy whipping cream
- 2 confectioners' sugar
- 2 vanilla
- 1/2
Instructions:
1. combine whipping cream and sugar in mixing bowl.
2. whip to soft peak stage.
3. add piping gel and vanilla, then continue to whip stiff peaks.
4. do not overbeat.
Title: Mom V's Bricks (Chocolate Chip Cookies)
Ingredients:
- 1 brown sugar
- 1/2 white sugar
- 3/4 eggs
- 2 flour
- 2 salt
- 1 baking soda
- 1 chocolate chips
- 1 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Cream Crisco and sugars together until light and fluffy.
3. Add eggs and mix well.
4. In a separate bowl mix together flour, salt, and baking soda.
5. Add to Crisco mixture and mix thoroughly.
6. Mix in chocolate chips and vanilla.
7. Spread in a 10x15x1" greased jellyroll pan.
8. Bake 15 minutes.
9. Cut into rectangles while still warm.
10. Note: Can substitute butterscotch, peanut butter, or other baking chips -- or any desired combination -- for the chocolate chips.
Title: Quick Caramel Frosting
Ingredients:
- 2/3 butter
- 1 margarine
- 1/3 brown sugar
- 3 milk
- confectioners' sugar
Instructions:
1. Melt butter in saucepan.
2. Add brown sugar, cook over low heat 2 minutes, stirring constantly.
3. Add milk and cook and stir until mixture comes to a boil.
4. Remove from heat and cool about 10 minutes.
5. Gradually add confectioners sugar until frosting is of right consistency to spread, beating well after each addition.
6. Makes enough for 8 or 9" layer cake or 9x13 cake.
Title: Easy Apple Snack Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 allspice
- 1/4 ginger
- 1/4 table salt
- 1 light brown sugar
- 8 unsalted butter
- 2 eggs
- 1/2 applesauce
- 1 lemon zest
- 2 granny smith apples
- 1/2 raisins
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 325 degrees. Lightly coat an 8-inch-square cake pan with vegetable oil spray.
2. Whisk the flour, baking powder, spices, and salt together in a large bowl and set aside.
3. Beat the brown sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes.
4. Beat in the eggs, one at a time, until incorporated, scraping down the bowl and beaters as needed.
5. Beat in the applesauce and lemon zest.
6. Whisk the flour mixture into the egg mixture until no streaks of flour remain.
7. Stir in the apples and raisins (if using).
8. Pour the batter into the prepared pan and smooth the top.
9. Bake until a toothpick inserted into the center of the cake comes out with a few crumbs attached, 1 hour to 1 hour and 15 minutes, rotating the pan halfway through baking.
10. Let the cake cool in the pan on a wire rack, about 2 hours, before serving.
Title: Orange Coconut Pound Cake
Ingredients:
- 1/2 margarine
- 1/2 butter flavor shortening
- 3 sugar
- 6 eggs
- 1 orange, zest of
- 1 flour
- 1 milk
- 3 flaked coconut
- 1
Instructions:
1. Grease and flour 10-inch tube pan.
2. Preheat oven 350°.
3. Cream margarine, shortening, and sugar till light and fluffy, about 10 minutes.
4. Beat in eggs 1 at a time, beating well after each one.
5. Add extract, zest and juice; combine well.
6. Alternately add flour and milk, beating well after each addition.
7. Add coconut and beat 1 minute.
8. Pour into prepared pan; bake 1 hour and 15 minutes till test done.
9. Cool 15 minutes remove to wire rack to cool completely.
Title: Caramel Fondue
Ingredients:
- 1 sugar
- 3/4 light corn syrup
- 1/2 butter
- 1/4 salt
- 1/4 vanilla extract
- 1/2
Instructions:
1. In a heavy saucepan, combine 1/2 cup cream, sugar, corn syrup, butter and salt.
2. Bring to a boil over medium heat until a candy thermometer reads 234° (soft-ball stage), stirring constantly. Cool to 220°; stir in remaining cream.
3. Bring to a boil. Remove from the heat; stir in vanilla.
4. Transfer to a fondue pot and keep warm. Serve with pound cake and fruit.
Title: Black-Bottom Cupcakes
Ingredients:
- 16 cream cheese
- 1 3/4 sugar
- 3/4 salt
- 2 sour cream
- 3/4 all-purpose flour
- 1/3 baking soda
- 1 1/2 water
- 1/2 unsalted butter
- 1 1/4 vanilla extract
- 1 1/3
- 8
- 1
Instructions:
1. 4/2007.
2. Adjust oven rack to lower-middle position and heat oven to 400 degrees. Line 2 standard muffin tins with cupcake liners.
3. With electric mixer on medium speed, beat cream cheese, 1/2 cup sugar, and 1/4 teaspoon salt in medium bowl until smooth, about 30 seconds. Beat in egg whites and 2 tablespoons sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
4. Whisk remaining sugar, remaining salt, flour, cocoa, and baking soda in large bowl. Make well in center, add remaining sour cream, water, butter, and vanilla and whisk until just combined. Divide batter evenly among 24 cupcake liners and top each batter with 1 rounded tablespoon cream cheese mixture. Bake until tops of cupcakes just begin to crack, 23 to 25 minutes. Cool cupcakes in tins for 10 minutes before transferring to wire rack to cool completely. (Cupcakes can be refrigerated in airtight container for up to 2 days.).
Title: Chinese Walnut Cookies
Ingredients:
- 100 self-raising flour
- 100 icing sugar
- 2 egg
- 3/4 canola oil
- 1 walnuts
- 3/4
- 1/2
Instructions:
1. Preheat oven to 150 degrees F and lightly spray a cookie tray with oil.
2. Sift almond meal, diced almonds, flour and icing sugar 3 times.
3. SLowly add oil to mixture whilst mixing until dough sticks together and is very soft. You can do this in small amounts i.e by placing some of the dry mixture in a smaller bowl and adding the oil to that, so that if you add too much you haven't ruined the whole mixture.
4. Using a teaspoon, form cookies into small walnut-sized balls. Using your thumb, indent the dough slightly and fill with diced walnuts. Close over the walnuts to create a filling. Reshape into a round ball and place on cookie tray.
5. Bake for 20 minute Meanwhile, lightly beat the egg.
6. After the cookies have baked for 20 min, brush the tops lightly with egg.
7. Bake for another 10 min, and then brush the tops with egg again.
8. Bake for 30 minute Cookies will keep for up to 2 weeks.