lumicero/recipes-ing2inst huggingface dataset:
Title: " Perfect" Chocolate Frosting
Ingredients:
- 6 heavy cream
- 1/2 butter
- 1 confectioners' sugar
- 2 1/2
Instructions:
1. Place a large bowl, filled halfway with ice, in the sink (a bowl that is large enough to hold the pot that you will cook the frosting in).
2. In a medium size pot over medium low heat, melt chocolate, cream, and butter.
3. Stirring constantly, cook the mixture until all of the butter and chocolate melts and thickens.
4. Cook for 5-6 minutes.
5. DO NOT LET BOIL.
6. Remove pot from heat.
7. Whisk in the sifted confectioners' sugar until mixture becomes smooth (approximately 1 minute), then put the pot on top of the bowl of ice (be careful to not allow any ice from the larger bowl to get into pot with the chocolate mixture).
8. Beat with an electric mixer on low speed for 4-5 minutes until frosting becomes smooth, thick, and fudgy.
9. Remove from ice.
10. Spread onto cooled cake layers.
11. The frosting will thicken as it sets up.
12. If the frosting gets too hard to spread, put back on LOW heat and stir constantly until you get the spreading consistency desired.
13. ***I have been adding 1 Tbs. of light corn syrup to the initial heavy cream and chocolate mixture to add more glossiness to the frosting.***.
Title: Fig and Pear Crumble
Ingredients:
- 7 1/2 dried figs
- 5 fresh pears
- 1/3 sugar
- 2 unsalted butter
- 1 all-purpose flour
- 1/4 salt
- 1/4 ground cinnamon
- 1 all-purpose flour
- 1/2 brown sugar
- 1/4 sugar
- 1/4 ground cinnamon
- 1/3 unsalted butter
- ice cream
Instructions:
1. Remove the stems from the figs; quarter the figs. Place figs in a small bowl; add hot water to cover. Let stand 20 minutes; drain and set aside.
2. Place the pear wedges in a large bowl. Sprinkle with 1/3 cup sugar, melted butter, 1 tbsp flour, salt, and 1/4 tsp cinnamon; toss well.
3. Spoon the pear mixture into a buttered 8 inch square baking dish; arrange the figs on top of the pear mixture. Set aside.
4. Combine 1 cup flour, brown sugar, 1/4 cup sugar, and 1/4 tsp cinnamon in a medium bowl; stir well. Cut in 1/3 cup butter with a pastry blender until the mixture is crumbly; sprinkle over the figs and pears.
5. Bake at 350 degrees for 45 to 50 minutes or until golden brown. Serve warm with whipped cream or ice cream.
Title: Cattiecann's Pie Crust
Ingredients:
- 4 all-purpose flour
- 1/2 salt
- 2 butter
- 1 egg
- 1 vinegar
- 3 cold water
Instructions:
1. In a large mixing bowl, stir together the flour and salt until well blended.
2. Cut the butter into pea size pieces and add to the flour. (This sometimes gets messy so have a towel handy.).
3. Place the slightly beaten egg and vinegar in a measuring cup and add enough cold water to equal 1/2 cup of total liquid. Pour this into the flour mixture and mix until the dough can form a large ball.
4. Divide dough into four equal portions. You can wrap in plastic wrap and store in the refrigerator or freezer. This dough can be refrigerated for up to 3 days or frozen for up to 3 months.
Title: Perfect Pie Crust from King Arthur Flour
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 salt
- 1 unsalted butter
- 1/4 - 1/2 water
Instructions:
1. Sift together the flour and salt in a large bowl. Set to the side.
2. Size your butter. One stick cut into small pieces, the other cut into fairly large pieces (double the size you'd usually cut for a pie crust.
3. Work in the stick of smaller butter with a dough scraper (my new favorite tool and very easy to clean). It's not going to have the same impact that double the butter would in terms of working in, but go for the regular pea sized consistency.
4. Now, add the bigger hunks of butter. Gently coat them with flour in the mixture, so they won't stick to you when you squeeze them.
5. one by one, squeeze all of those pieces of butter until they're flat like pancakes. You don't have to be too precious about it. Grab, squeeze, then move on to the next one.
6. Give the mixture another stir with your pastry scraper. Now, start adding the water. Switch back to your dough scraper.
7. Keep on adding it bit by bit until the dough forms a shaggy consistency, still floury but you can clump it together.
8. Gather, form into a ball, and place on top of a sheet of plastic wrap. Wrap the plastic on top of it, not too snugly, and then flatten it into a disc with your hand. Doing it this way, I learned, helps the dough spread out into the plastic and is just less messy.
9. Chill dough in fridge.
10. Proceed with your recipe as usual.
Title: Peanut Butter Bonbons
Ingredients:
- 2 creamy peanut butter
- 1/2 butter
- 1 powdered sugar
- 3
Instructions:
1. Melt peanut butter and butter together in saucepan on stovetop.
2. Stir together cereal and sugar.
3. Pour peanut butter mixture over cereal mixture.
4. Mix together with large spoon.( You will probably have to use your hands at some point and the mixture will be quite hot).
5. Form the dough into 1 inch balls and refrigerate or freeze. ( I usually freeze mine as it makes the dipping easier.).
6. Melt the chocolate one bag at a time, in a large microwave safe bowl, watching carefully that it doesn't burn.
7. Dip the frozen balls in the chocolate to coat them. Let cool on wax paper until hard. ( I usually just dip what I need at the time and leave the others in the freezer for dipping later.).
Title: Peach Brown Betty
Ingredients:
- 4 unsalted butter
- 5 sugar
- 1 ground cinnamon
- 1/4 butter
- 2 sugar
- 3 1/2 light brown sugar
- 1/3 lemon juice
- 1/3 vanilla extract
- 1 salt
- 1
- 1/8
Instructions:
1. Adjust oven rack to middle position and heat oven to 400 degrees.
2. Pulse bread and butter in food processor until coarsely ground. Set aside. Combine sugar and cinnamon in small bowl.
3. Melt butter in large nonstick ovensafe skillet over medium-high heat. Cook peaches, stirring occasionally, until they begin to caramelize, 8 to 12 minutes. Off heat, stir in 1 cup crumb mixture, sugars, lemon juice, vanilla, and salt.
4. Top peach mixture with remaining crumbs. Sprinkle with cinnamon sugar and bake until topping is golden brown and juices are bubbling, 20 to 25 minutes. Cool 10 minutes. Serve warm.
Title: Lime-Glazed Citrus Tea Cakes
Ingredients:
- 2 all-purpose flour
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1/2 unsalted butter
- 1 1/4 granulated sugar
- 1 lemon, zest of
- 3/4 sour cream
- 1/4 pure vanilla extract
- 1 eggs
- 3 confectioners' sugar
- 1 fresh lime juice
- 4 -6
Instructions:
1. Preheat oven to 350°F Lightly spray two 4x8 loaf pans with non stick cooking spray.
2. In medium bowl, whisk together flour, baking powder, salt and baking soda.
3. In separate bowl, using electric mixer on medium-high, beat butter, sugar and lemon zest until fluffy, about 2 minutes.
4. Beat in sour cream, orange juice and vanilla until well blended, then beat in the eggs.
5. Add dry ingredients and mix on lowest speed of just just until incorporated. Don't overbean or cakes will become tough.
6. Divid batter between the two loaf pans and bake for 40 minutes.
7. Let cakes cool for 20 minutes on wire rack then run a sharp knife to loosen cakes and turn out of pan.
8. Make the glaze, put confectioners sugar into small bowl and add the lime juice, stiring with a fork until moisted. Adjust consistence.
9. Drizzle glaze over tops of cakes and let sit 10 minutes to firm up.
Title: Jewish Pound Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 granulated sugar
- 3/4 ground cinnamon
- 1 sour cream
- 1 eggs
- 1 pure vanilla extract
- 2/3 sweetened flaked coconut
- 4 pecans
- 1 walnuts
- 1/2 confectioners' sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
3. If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
4. Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
5. Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
6. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
7. If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
8. Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
9. If desired, sprinkle the cake with powdered sugar before serving.
Title: Spiced Oatmeal Crispies
Ingredients:
- 1 1/2 flour
- 2 1/2 cinnamon
- 1 baking soda
- 1/2 salt
- 1 1/2 allspice
- 1 1/2 nutmeg
- 1/2 clove
- 1/4 black pepper
- 2 brown sugar
- 1/2 butter
- 2 butter
- 2 -3 eggs
- 2 oats
- 1 walnuts
- 1 1/2 pecans
Instructions:
1. Set oven to 350°F.
2. Lightly grease baking sheet/s.
3. In a bowl combine the flour with next 7 ingredients.
4. In another bow beat together 1/2 cup plus 2 tablespoons butter with brown sugar and vanilla until light and fluffy.
5. Add in eggs; beat until combined.
6. Add in the flour mixture and the oats; mix until just combined.
7. Mix in chopped nuts (if using).
8. Chill the dough for a minimum of 2 hours or up to 24 hours.
9. Drop by tablespoonfuls onto baking/cookie sheet (leave enough room between each cookie as these will spread while baking).
10. Bake for about 10 minutes or until crisp.
11. Cool in pan for 3 minutes then remove with a spatula to wire racks to cool.
Title: Meyer Lemon Pudding Cake
Ingredients:
- 3 butter
- 1 sugar
- 4 eggs
- 1/3 - 1/2 fresh lemon juice
- 1/4 salt
- 3 all-purpose flour
- 1 reduced-fat milk
- fresh raspberry
Instructions:
1. Preheat oven to 325°F Lightly grease a 9x 5-inch loaf pan or a 6-cup soufflé dish.
2. With an electric mixer, beat butter and sugar until fluffy. Separate eggs yolks and whites. Add yolks to butter mixture and beat well. Add lemon juice, salt and flour; beat well. Add milk; stir until well blended.
3. Beat egg whites until stiff. Gently fold into lemon mixture. Pour batter into the prepared pan. Bake for 50 minutes, covering with foil for the last 10 minutes if the top gets too brown. Serve warm or chilled with berries. Serves 6.
Title: Easiest Ever Chocolate Fudge Cake
Ingredients:
- 150 self-raising flour
- 30 baking powder
- 1 butter
- 175 eggs
- 175 vanilla extract
- 3 dark chocolate
- 1 butter
- 50 icing sugar
- 200 dark chocolate
- 200
Instructions:
1. Heat the oven to 350 degrees.
2. Line and butter two 8-inch round cake tins.
3. Put all the cake ingredients into the food processor and whizz until smooth. If the mix is a little stiff, ass 1-2 tablespoons water and whiz again.
4. Divide between tins, level and bake for 30 minutes or until springy.
5. Leave for 5 minutes then cook on a rack.
6. Clean the food processor.
7. Whizz the butter and icing sugar.
8. Add the chocolate and whizz again.
9. Icing the top of one of the cakes then put the other cake on top and ice that one too.
Title: Banana Cream Pie
Ingredients:
- 1 sweetened condensed milk
- 1 instant banana pudding mix
- 1 vanilla instant pudding mix
- 1 bananas
- 2 -3 graham cracker pie crust
- 1
Instructions:
1. In large mixing bowl, mix banana cream filling, condenesed milk, pudding mix and whipped topping on low speed until well belended, 1-2 minutes.
2. arrange a layer of bananas over crust.
3. top with half the filling.
4. repeat with second layer of bananas and filling.
5. refrigerate 10 minutes or until ready to serve.
6. if desired, garnish with additional whipped topping and banana slices, dipped in lemon juice.
Title: Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 unsweetened applesauce
- 3/4 confectioners' sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2
Instructions:
1. Mix all together
2. Bake at 350 for about 8 min.
Title: Spiced Baked Pears
Ingredients:
- 9 craisins
- 6 walnuts
- 3/4 brown sugar
- 3/4 water
- 3/4 butter
- 3 ground cinnamon
- 3/4 ground nutmeg
- 3/4 bartlett pears
- 6
Instructions:
1. Core the pears and set inside a baking dish. An old fashioned peeler with the pointy tip works well for this.
2. Combine the craisins, walnuts and orange peel. Set aside.
3. In a saucepan, combine the rest of the ingredients over medium-low heat for 2-5 minutes or until combined and bubbly.
4. Take a pinch of your craisin mix and stuff into bottom of each pear. Stir in the rest of the craisin mix into your bubbly sauce.
5. Ladle the hot sauce into each pear.
6. Bake, uncovered, in a 350 degree oven till the pears are soft. (Usually 30-40 minutes) Check on the pears halfway through. If they look like they are going to burn, cover with foil till the last 5 minutes.
7. Let stand at least 5 minutes. Put each pear on a plate then ladle some of the escaped sauce over the pear and drizzle around the plate for presentation.
8. Tip: If you don't have any orange peel handy, substitute orange juice for the water.
9. Tip: The sauce will escape through the bottom. Don't sweat it. Just ladle it back in after baking. The nut/craisin mix in the bottom helps with this.
10. Tip: I know the baking time is a little ambiguous, be we move around a lot and I've made this in several different ovens. It's hard to "kill" these. Just test the pears with a fork. When the tops get that pretty caramel color and they're soft, they're ready.
11. Tip: This works with any pear, just adjust the baking time depending on the firmness of the pear. Firmer=longer. I like Bartlett pears because they're fat and stand up on their own better.
Title: Black Forest Yule Log
Ingredients:
- 175 chocolate
- 2 brandy
- 5 eggs
- 175 caster sugar
- 100 hazelnuts
- 1 -2 icing sugar
- 300 brandy
- 425
Instructions:
1. Preheat the oven to 375F while you line a 33 x 23-cm Swiss roll tin with non-stick baking parchment.
2. Melt the chocolate in a bowl over a saucepan of simmering water. Stir in the brandy and cool a little while you whisk the egg yolks and sugar together in a large bowl, again over a pan of simmering water, until the mixture becomes thick and creamy.
3. Combine the cooled chocolate and egg yolk mixture. Grind the hazelnuts and fold into the chocolate mixture.
4. In a grease-free bowl, whisk the egg whites until stiff. Fold into the chocolate mixture with a metal spoon until no whites can be seen.
5. Pour into the prepared Swiss roll tin and spread evenly. Cook in the preheated oven for 20-25 minutes, until the sponge springs back when lightly pressed. Lay a sheet of baking parchment on a wire rack and turn the cake out into it. Cover with a clean damp tea towel before peeling off the lining parchment. Trim the edges.
6. Transfer the cake and parchment to the work top. Roll up the cake with the parchment inside and leave to rest for 5 minutes.
7. Fold the brandy into the cream. Unroll the cake, spread the cream over the surface, leaving a 1/2-in gap along one long edge. Scatter with the cherries and roll up. Dust with icing sugar and decorate with holly to serve.
Title: Chocolate Cheese Cups
Ingredients:
- 1 cream cheese
- 1 egg
- 1/3 white sugar
- 1/8 salt
- 1 all-purpose flour
- 1 1/2 white sugar
- 1 baking soda
- 1/4 salt
- 1 water
- 1/2 cider vinegar
- 1 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
3. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.
4. Stir in the chocolate chips and set aside.
5. In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt.
6. Make a well in the center and add the water, oil, vinegar and vanilla.
7. Stir together until well blended.
8. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
9. Bake in preheated oven for 25 to 30 minutes.
Title: Cheerios Bars!
Ingredients:
- 1/2 maple syrup
- 1/2 peanut butter
- 3 1/2
Instructions:
1. Melt syrup and peanut butter together.
2. Once smooth add cereal inches.
3. Press into an 8x8 pan and cool. (you may want to refrigerate it to get it to harden).
Title: Pumpkin Roll III
Ingredients:
- 3 eggs
- 1 lemon juice
- 1 white sugar
- 2 pumpkin
- 3/4 flour
- 1 baking powder
- 1/2 nutmeg
- 2 cinnamon
- 1 cream cheese
- 3 powdered sugar
- 1 butter
- 4 vanilla
- 1
Instructions:
1. Beat 3 eggs frothy, then add your lemon juice, sugar, pumpkin and then add the flour, baking powder, nutmeg and cinnamon.
2. Grease and flour cookie sheets, pour in cookie sheets, add chopped nuts.
3. Bake at 350 degrees for 10 to 15 minutes.
4. Take out oven, dump on powdered sugar cloth. Roll up and let cool.
5. Then mix your cream cheese filling together.
6. Unroll pumpkin roll and put filling in it. Then put in foil and refrigerate.
Title: Decadent Nutella Custard Cake
Ingredients:
- 6 sugar
- 1/2 lemon juice
- 1 eggs
- 6 all-purpose flour
- 3 sugar
- 6 milk
- 2 butter
- 3 graham crackers
- 400 milk
- 1/2
- 1
- 500
- 200
- 1/2
Instructions:
1. Cake base.
2. Preheat oven to 300 F
3. Whip egg whites using a mixer until they are firm.
4. Add sugar slowly.
5. When egg whites and sugar are well blended add lemon juice.
6. Transfer the mixture onto parchment paper placed inside a baking pan.
7. Let the cake bake at 250 F for 1hour.
8. After its done let it cool for 15-20 minutes.
9. Custard.
10. Place one large pot filled with water half way on the stove to boil.
11. Place jars of nutella into hot water so it softens while you prepare the custard
12. While you wait for the water to boil mix the egg yolks, eggs, flour, sugar, and 2 tablespoons of milk. Mix it in a pot that can fit inside the larger pot with boiling water. If you have a double boiler that's perfect!
13. When the water starts boiling reduce it to a simmer and place the pot with the mixed ingredients on top of the pot with boiling water.
14. Slowly add the rest of the milk.
15. Cook until the mixture thickens. Stir continuously to avoid burning and/or scrambled eggs!
16. Remove from heat and let cool.
17. When the custard is luke warm add previously whipped butter.
18. Add 3 vanilla sugars into 1/3 of the custard (white custard).
19. Add softened nutella into the remaining 2/3 of the custard (chocolate custard).
20. Whip the whipping cream.
21. Layer the cake.
22. Cake base.
23. White custard mixture.
24. Graham crackers briefly dipped into milk.
25. Chocolate custard mixture.
26. Whipped cream.
27. Optional: crush some of the graham crackers and spread the crumbs on top of the whipped topping.
Title: Chocolate Gingerbread
Ingredients:
- 3/4 butter
- 1 dark brown sugar
- 2 dark brown sugar
- 2 granulated sugar
- 3/4 golden syrup
- 3/4 light corn syrup
- 1/4 molasses
- 1 ground cloves
- 2 ground cinnamon
- 1 1/4 ground ginger
- 2 baking soda
- 2 warm water
- 1 eggs
- 2 milk
- 1/3 flour
- 1 powdered sugar
- 2 butter
- 2 ginger ale
- 1
- 1/4
Instructions:
1. Preheat oven to 325. Line a baking pan (10X13 pyrex) with parchment paper.
2. In a large saucepan or dutch oven, melt the butter with the sugars, syrup, molasses, cloves, cinnamon and ginger.
3. Dissolve baking soda in water.
4. Take the saucepan off heat and add eggs, milk and soda/water mixture. Stir in flour and cocoa, reserving 2 T or so of the flour. Toss the chocolate chips in the reserved flour, then fold in chocolate chips.
5. Bake about 45 min until risen and firm. The middle should still be a little damp under the set top, and will sink a little. Cool in the pan.
6. While the cake is cooling, melt the butter, cocoa and ginger ale for the frosting. Whisk in the powdered sugar. Remove the cake from the pan, fold down the paper, and pour frosting over the cake. Let frosting set slightly, and cut into large slabs.
Title: Funnel Cake
Ingredients:
- 1 1/3 flour
- 1/4 salt
- 1/2 baking soda
- 2 1/2 sugar
- 3/4 baking powder
- 1 egg
- 3/4 milk
- 1 vanilla
- powdered sugar
Instructions:
1. In a large bowl, mix all dry ingredients.
2. Beat egg, milk, and vanilla together in a separate bowl.
3. Add milk mixture to dry ingredients beating until smooth.
4. Fill 8" skillet with 1 inch oil and heat to 375 degrees.
5. Cover funnel hole with finger and fill with about 1/4 cup of batter.
6. Hold funnel over skillet and remove finger moving funnel around to form patterns with the batter.
7. Fry until golden brown, about 1 or 2 minutes.
8. Turn over with tongs and continue frying another minute or two or until both sides are brown.
9. Remove from oil, drain on paper towels, and sprinkle with powdered sugar.
10. Serve hot.
Title: Garbanzo Cake (Torta De Garbanzos)
Ingredients:
- 2 1/2 chickpeas
- 4 eggs
- 1 1/4 ground cinnamon
- 3 baking powder
- 1
Instructions:
1. Preheat oven to 350F .Grease a small loaf pan.
2. Place the chickpeas in a large bowl and rub them briskly between the palms of your hands to remove the skins.Run water into the bowl to rinse chickpeas thoroughly and remove the skins which will float to the top.Drain the chickpeas well.
3. Blend the chickpeas to a puree in a food processor or blender.
4. Beat the eggs thoroughly and add to the chickpeas.Add 1 cup sugar, 2 teaspoons cinnamon,and baking powder.
5. Zest the orange,finely avoiding the white pith;add this as well as the juice to the mixture and mix well.
6. Pour into the pan,smooth the surface,and bake for about 1 1/2 hours or until a skewer comes out clean.Let cool for about 10 minutes.
7. While the cake is baking mix the remaining 1 teaspoon cinnamon and 1/4 cup sugar.When the cake is cool,sprinkle with the cinnamon sugar.
8. Cut into small brownie-sized squares or slices about 1''.Serve in small portions cold or at room temperature for best flavor.
Title: Lemon and Carrot Cake for One
Ingredients:
- 110 caster sugar
- 110 self-raising flour
- 110 butter
- 2 carrot
- 1 milk
- 25 lemon, juice and zest of
- 1 butter
Instructions:
1. Cream together the sugar and butter. Add the flour, eggs and milk. Mix thoroughly.
2. Add the grated carrot and mix to combine. Add the lemon zest and juice. Combine.
3. Place the batter in a large buttered ramekin. Microwave on high for five minutes.
Title: Coca-Cola Salad
Ingredients:
- 2 lime Jell-O gelatin
- 1 crushed pineapple
- 1
- 2 1/2
- 1/2
Instructions:
1. Mix together cherry jello, lime jello and crushed pineapple in a sauce pan.
2. Cook until boiling and remove from heat.
3. Add coke and nuts to mixture and stir to combine.
4. Pour into serving bowl and refrigerate.
Title: Sarah's Owl Cookies
Ingredients:
- 1 1/3 flour
- 1 baking powder
- 1/2 salt
- 1 brown sugar
- 2/3 shortening
- 1 crunchy peanut butter
- 1 egg
- 1 vanilla
- 1 rolled oats
- 1 cashews
- 1
Instructions:
1. Mix flour, baking powder and salt. Set aside.
2. Cream sugar and shortening. Stir in peanut butter, egg and vanilla. Stir in flour mixture. Mix in oats.
3. Divide dough in half. Shape one half into and 8 inch long roll. Sir melted chocolate into the remaining half.
4. Roll chocolate dough on waxed paper to an 8 inch square. Place 8 inch roll on chocolate dough.
5. Wrap chocolate dough around it and pinch the seams together. Wrap it all in waxed paper. Chill for 1 1/2 hours.
6. Cut in 1/4 inch squares. Now make owls face. Pinch chocolate dough to form two ears. Use 2 chocolate chips for eyes and a cashew for the beak.
7. Place on ungreased cooked sheet. Bake at 350 degrees for 12-15 minutes.