lumicero/recipes-ing2inst huggingface dataset:
Title: Sugee Cake
Ingredients:
- 3 salted butter
- 370 caster sugar
- 225 semolina flour
- 9 ground nutmeg
- 225 ground cinnamon
- 1/2 rose essence
- 1/2 self raising flour
- 175 brandy
- 1
- 2
- 3/4
Instructions:
1. Preheat oven 180 C and line one 8" cake pan.
2. Whip eggs whites to a stiff froth and set aside.
3. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, mixing well after each addition.
4. Add rose essence, ground nutmeg, ground cinnamon, and almonds. Mix in semolina flour.
5. Fold in self raising flour and alternating with the egg whites, a little at a time until well blended.
6. Bake for one hour until golden brown, or the cake skewer comes out clean when you stick it inches.
7. Remove from pan and leave to cool. Pour brandy over and let it steep for a few hours. Tastes best if you let the brandy steep in the cake for a day.
Title: Raspberry Fondue
Ingredients:
- 3/4 heavy cream
- 1 white chocolate chips
- 2/3
- 1/4
Instructions:
1. Heat cream in a heavy medium saucepan over medium heat until bubbles appear; remove from heat.
2. Add white morsels and whisk until melted and smooth.
3. Stir in jam and liqueur.
4. Transfer mixture to a fondue pot.
5. To keep fondue warm at the table for an extended period of time, place over a candle or canned heat burner.
6. If eating immediately, serve in a decorative gravy boat.
7. Serve with Meringue Cloud Hearts for dipping.
Title: Hoot Owl Cookies
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 1/4 flour
- 2 baking powder
- 1/2 salt
- 1/3 baking soda
- 1/4 water
- 1 cashews
- 1/4
- 24
Instructions:
1. Cream together butter, brown sugar, egg and vanilla.
2. In a another bowl, combing flour, baking powder and salt. Blend into creamed mixture.
3. Separate dough into two pieces: 1/3 and 2/3.
4. Chocolate Dough: In a small bowl, mix together cocoa powder and baking soda. Combine with 1/3 of the dough. Work 1 tablespoon water into the chocolate dough. Form into two 10" logs.
5. Take the other 2/3 of the dough and divide into two pieces. On a floured surface, roll each piece into a 10 x 4 rectangle. Place chocolate dough in center. Mold vanilla dough around chocolate dough, forming a log. Repeat with other piece of vanilla dough.
6. Wrap in plastic wrap and chill 2-24 hours.
7. Heat oven to 350°F.
8. Cut dough into 1/8" slices. Lay two slices side-by-side on a cookie sheet. These are the owl eyes. Next, pinch the upper/outer corners -- to resemble the horns or feather tufts that owls have at the top of their heads.
9. Next put a peanut butter chip in the center of each eye. Then add a cashew "nose" between the eyes.
10. Bake 8-10 minutes. Cool on a wire rack.
Title: Self Saucing Chocolate Pudding (Slow Cooker)
Ingredients:
- 1 caster sugar
- 1 1/2 self raising flour
- 90 butter
- 1 vanilla extract
- 2 cocoa powder
- 1 egg
- 3/4 milk
- 1 light brown sugar
- 2 cocoa powder
- 2 1/2 boiling water
- 1 icing sugar
- 6 ice cream
Instructions:
1. Preheat slow cooker for 20 minutes on high.
2. Grease the slow cooker bowl (would recommend if using butter to put on wax paper or baking/parchment paper to do).
3. In a separate bowl, combine the first 7 ingredients mixing or whisking well together.
4. Sift brown sugar and extra cocoa powder over mixture.
5. Using a spoon, gently and evenly pour the boiling water over the mixture.
6. Cook on HIGH for 2 1/2 hours, or until centre is firm (I think cooking time could vary depending on the size of your crock pot/slow cooker - mine is a 6L oval shaped cooker and this is the time they recommend).
7. Serve with sifted icing sugar and ice cream or cream.
Title: Apple - Cinnamon Cake
Ingredients:
- 1 eggs
- 1 sugar
- 3 ground cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Beat dry cake mix, pie filling, and eggs in large bowl on low for 2 minutes.
3. Spread half of batter in prepared pan (2 loaf pans for a breakfast cake, or a 9x13- I prefer the 2 loaf pans).
4. Mix sugar and cinnamon; sprinkle half of the mixture over the batter in the pan.
5. Spread remaining batter in the pan; sprinkle with remaining sugar-cinnamon mixture.
6. Bake for 30-35 minues or until done.
7. I use a few tablespoons of canned vanilla frosting- heat it in the microwave a few seconds and drizzle over the top of the cake.
8. This is a great cake- and so easy to make!
Title: Give Me S'more Muffins
Ingredients:
- 2 graham cracker crumbs
- 1/3 sugar
- 1/3 baking powder
- 2 milk
- 3/4 egg
- 1 mini marshmallows
- 24
- 2
Instructions:
1. Preheat oven to 350°F Line 24 mini (1 3/4-inch) muffin cups with foil baking cups.
2. Combine graham cracker crumbs, sugar, chocolate chips and baking powder in medium bowl. Whisk milk and egg in small bowl; stir into crumb mixture until well blended. Spoon batter into prepared muffin cups, filling about 1/2 full. Press chocolate kiss into center of each cup. Press 4 marshmallows into top of each muffin around chocolate kiss.
3. Bake 10 to 12 minutes or until marshmallows are lightly browned. Cool muffins in pans on wire racks for 10 minutes. Remove to racks; cool completely.
Title: Raspberry Coconut Cake With White Chocolate Icing
Ingredients:
- 4 sugar
- 2 shortening
- 1 sugar
- 1 3/4 coconut milk
- 1 vanilla extract
- 1 flour
- 2 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 white chocolate chips
- 1/4 white chocolate chips
- 1/8 shortening
- 3 confectioners' sugar
- 1 sweetened flaked coconut
- 2 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°F then grease and flour two 9" cake pans, set side.
2. In a very clean glass or metal bowl, beat the egg whites and the 2 tablespoons sugar, with an electric mixer, until stiff peaks have formed, set aside.
3. In a large mixing bowl, with an electric mixer, cream together the shortening and 1 3/4 cups sugar.
4. Add the coconut milk and vanilla then beat until well combined.
5. Sifted into the bowl the flour, baking powder, baking soda, and salt then beat until combined.
6. Evenly spread the batter between the two pans then bake for 15-20 minutes in the preheated oven or until a toothpick comes out clean.
7. Allow to cool in the pans for at least 10 minutes, then flip them out onto cooling racks to finish cooling.
8. Meanwhile, in a small bowl, add the 1/4 cup white chocolate chips and the whipping cream, melt in the microwave for 1 minute on 50% heat.
9. For the icing:
10. Add the 1/8 cup white chocolate chips and stir until all have melted (it may take a minute or two).
11. In a medium bowl, with an electric mixer, beat the shortening for about 1 minute then add 1 cup of the confectioner's sugar.
12. Add the white chocolate to the shorten mixture and beat until combined then add the rest of the sugar (if it is too thick, just add more whipping cream).
13. To assemble the cake:
14. Cut the 2 cakes in half to make a top and bottom.
15. Place the bottom of one of the cakes on a lazy susan or wherever you are going to want the cake to stay.
16. Stir the raspberry jam the pour 1/3 of it unto the bottom layer then spread it out evenly and place the top of that cake on top.
17. Spread another 1/3 of the jam on top of that layer then top with the bottom of the second cake.
18. Spread on the last 1/3 of the jam on that lay and top with the top piece of the cake.
19. Spread on the icing on the sides of the cake then the top.
20. Pat the edges with the sweetened shredded coconut and then sprinkle the coconut on the top.
21. ENJOY!
Title: Double Chocolate Pumpkin Cupcakes
Ingredients:
- 1 1/2 cake flour
- 2/3 cocoa powder
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 yogurt
- 1 3/4 canned pumpkin
- 1 white vinegar
- 2 vanilla extract
- 1/2 unsalted butter
- 1 1/2 brown sugar
- 3 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners.
2. Sift the flour, cocoa, baking powder, baking soda and salt together; set aside. In a separate bowl, stir together the yogurt, pumpkin, vinegar, and vanilla extract, set aside.
3. In a large mixing bowl, and using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Beat in the eggs, one at a time. Alternately beat in the flour and pumpkin mixtures in thirds (for example, beat in 1/3 flour mixture followed by 1/3 pumpkin mixture and repeat until everything is combined). Fold in the mini chocolate chips.
4. Working quickly, spoon batter into cupcake cups, filling each about 3/4 full. Place cupcake pans in the center of the preheated 350 degree oven and bake approximately 25 minutes. Cupcakes are done when they spring back when lightly touched or a toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes then remove cupcakes from pans and let cool completely on the wire racks.
Title: Peanut Butter Chocolate Chip Cookie Cups
Ingredients:
- 3/4 butter
- 1/3 margarine
- 1 1/2 granulated sugar
- 11 all-purpose flour
- 2 eggs
- 1 sweetened condensed milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Grease mini-muffin tins.
2. In a small bowl, whip butter and sugar until combined and creamy. Beat in flour until mixture becomes crumbly, but evenly moist.
3. Press rounded teaspoons full into the bottom of each muffin cup and halfway up the side. Place 5 chips in each dough cup.
4. In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Fill each mini-muffin cup almost to the top with the egg mixture.
5. Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes. Remove to wire racks. (Centers will sink as they cool.) While the cups are still warm, sprinkle tops with more chocolate and peanut butter chips.
Title: Super Easy Fudgy Mini Chocolate Cakes
Ingredients:
- 8 butter
- 1/2 eggs
- 3 sugar
- 2/3 salt
- 1 flour
- 2
Instructions:
1. Set oven to 350 degrees.
2. In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth.
3. In a bowl, whisk together egg, sugar and salt until yellow and light.
4. Whisk in the melted chocolate batter to combine.
5. Add in the flour until thoroughly combined.
6. Grease or butter 8 cupcake tins.
7. Evenly divide the batter between each tin.
8. At this point you can refrigerate and bake later.
9. Bake for about 12 minutes, just until the tops crack.
10. Remove the cakes from the oven.
11. With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides.
12. Turn over onto a flat surface and bang the bottom of the cupcake tins.
13. Remove the cupcake tins to leave the cakes upside-down on the foil.
14. Carefully turn right-side up and place on a plate.
15. Serve immediately.
Title: Rolo Bars
Ingredients:
- 1 butter
- 1/3 evaporated milk
- 2/3 pecans
- 36
- 3/4
Instructions:
1. In bowl, combine dry cake mix, butter and milk. This will be thick.
2. Spread 1/2 of the cake mixture into a prepared 9 x 13 pyrex casserole dish.
3. Sprinkle candies on top of cake mixture.
4. Top candies with remaining cake mixture. This is thick and you may need to use your hands.
5. Sprinkle chopped pecans on top of 2nd layer of cake mixture.
6. Bake for 20-25 minutes at 350°.
7. Cut while warm and allow to cool in the pan.
8. Enjoy!
Title: Gluten Free Banana Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 xanthan gum
- 1/2 salt
- 1 1/2 baking powder
- 2 sugar
- 1/2 coconut oil
- 4 vanilla
- 1 egg
- 1 banana
- 1 milk
- 1/4 - 1/3
Instructions:
1. Preheat oven to 350 degrees. Line a 12 cup muffin tin with cupcake liners and set aside.
2. In a large mixing bowl add the flour, xanthan gum, salt, baking powder and cake enhancer. Using the wire whisk attachment to a stand mixer whisk until thoroughly blended.
3. Place the oil, vanilla, egg, banana and 1/4 cup of the milk in a blender container. Blend until liquid.
4. Replace the whisk attachment with the beater attachment and add the liquid ingredients to the dry ingredients. If the batter looks dry add in the additional milk. When thoroughly combined continue to beat the batter for 2 minutes.
5. Using a large ice cream scoop, scoop batter into prepared cupcake liners. Place in oven and bake for 18 to 20 minutes or until a wooden toothpick inserted into center comes out clean.
6. Remove from oven and allow the cupcakes to rest for 5 minutes. Remove from pans and place on wire rack to cool. Once completely cool frost and enjoy.
Title: Lemon Poppy Seed Cookies
Ingredients:
- 2/3 granulated sugar
- 1/2 butter
- 1 egg
- 2 lemon peel
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 poppy seed
- 1 powdered sugar
- 2 lemon juice
Instructions:
1. Preheat oven to 350°F.
2. For cookies, beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. Combine flour, baking soda and salt; gradually add to butter mixture. Beat in poppy seeds on low speed.
3. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute; transfer to wire racks and cool completely.
4. For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.
Title: Trinidad Black Cake- a Hilarious, Tasty, Rummy, Lump of a Cake.
Ingredients:
- 3/4 currants
- 3/4 raisins
- 1/2 prune
- 1/2 fig
- 1 maraschino cherries
- 1/2 pecans
- 1/2 jamaican rum
- 2 1/2 dark brown sugar
- 1 water
- 1 lime zest
- 2 vanilla
- 2 flour
- 4 baking powder
- 4 ground cloves
- 1 butter
- 1 dark brown sugar
- 2 1/4 eggs
- 9
Instructions:
1. Note: I usually end up using the better part of a whole bottle of rum by the time this cake is done.
2. Note: any mixture of dried fruits would probably work-- you just want between 4 1/2- 5 1/2 lbs total dried fruits and nuts.
3. Puree all prep ingredients (except for the rum) in a food processor until you have a black/brown paste. You will have to do this in batches unless you want your machine to die a horrible death. Put it all into a large bowl and --.
4. This is the point at which you will start laughing at how crazy this recipe is. Just wait --.
5. - Stir the rum into your paste, inhale, pass out -- come to and cover the bowl and let it mature for a long time on the counter. WEEKS. As long as you can. I let mine sit at least a month. If the paste gets dry- add more rum. It should always be moist and heady with the scent of Jamaican paradise. I usually do this in October.
6. The day before you are ready to BAKE the cake, cook the caramel sugar.
7. To make the caramel sugar: boil together the dark brown sugar and water until it is reduced to 1 3/4 cups. It should simmer on med-low for about 15 minutes.
8. Set aside overnight to cool. It may solidify, if so, just microwave it for 2 minute when ready to use.
9. Baking day (= AT LEAST 1 week before eating day, I do it a month in advance):
10. preheat oven to 250°F Yes- 250 degrees.
11. Find your most humongous bowl and go buy one twice as large for mixing together everything, set aside.
12. Bring fruit from its resting place. Stir in the lime peel, vanilla, and caramel. Set aside.
13. Sift together the flour, baking powder and cloves in a big bowl (not the humongous bowl). Set aside.
14. Cream together the butter and dark sugar in the humongous bowl you bought. Add the eggs one at a time until well blended.
15. Stir in the dry ingredients (from the big bowl) until blended.
16. Stir in the fruit mixture.
17. Pour into greased, parchment lined, MINI loaf pans (I use disposable aluminum pans), filling each pan 2/3 full (approx. 415 grams of batter). You will need 10 pans.
18. The mini loaves are best for (as you can guess) this cake is POTENT. Tiny, tiny, tiny slices are best.
19. Bake 2 1/2 hours. Checking for doneness after 2 hours.
20. When the cakes are done (springs back to the touch) let cool on the counter completely.
21. Drizzle with yet MORE rum, wrap in foil and let sit for at least a week more. Drizzling with rum everyday -- yummm.
Title: Best Chocolate Zucchini Cake (Freezes Well)
Ingredients:
- 2 flour
- 1 sugar
- 2 eggs
- 1/4 margarine
- 1/2 zucchini
- 2 vanilla
- 1 salt
- 1/2 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 2
- 4
- 1/2
Instructions:
1. *Note: for sour milk, just add a squirt of lemon juice to regular milk.
2. Preheat oven to 325°F Grease a bundt pan and dist it with cocoa.
3. Mix flour, sugar, eggs, margarin, oil, zucchini, and vanilla together in a big bowl.
4. In a small bowl, mix the dry ingredients: salt, baking powder,baking soda, cinnamon, cloves, nutmeg, cocoa.
5. Alternately add milk and dry stuff to zucchini mixture, until all is mixed together.
6. Pour into pan and pop it in the oven for 45min, or longer, depending on toothpick test.
7. Recommended: drizzle with the chocolate chips just before putting it into the oven -- seems like shaved/sliced almonds would be grreat on it also!
8. Alternative topping: instead of the chocolate chips, use Fudge Icing Recipe #78040 from this web site (http://www.recipezaar.com/Fudge-Icing-78040). I tried a few frostings and this one was the best with this cake and SO EASY! Amazing consistency.
Title: Orange-Apple- Rum Compote (Crock Pot)
Ingredients:
- 6 apples
- 7 sugar
- 1/4 quick-cooking tapioca
- 2 rum
- 1 apples
- 3
- 1/4
- 3/4
Instructions:
1. put all ingredients into crock pot EXCEPT whipping cream and almonds.
2. cover and cook on low 7-8 hours, high 3 1/2-4 hours.
3. spoon compote into bowls.
4. top with whipped cream and almonds if desired.
Title: Churro Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 cinnamon
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 1/4 milk
- 1/2 cream cheese
- 4 unsalted butter
- 4 confectioners' sugar
- 2 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. To make the cupcakes: Preheat the oven to 350 degrees. Line a muffin pan with cupcake liners; set aside.
2. In a medium bowl, combine the flour, cinnamon, baking powder, and salt; set aside.
3. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, until just combined then stir in the vanilla and oil. Sprinkle 1/3 of the flour mixture over the butter mixture and gently stir in until barely combined. Add half of the milk, mixing until just combined. Repeat these steps with the remaining flour mixture and milk, ending with the flour. Do not over mix.
4. Fill each cupcake tin with 2 tablespoons of batter, or until the cupcake tin is filled half way. Bake the cupcakes for 14 to 16 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it. Allow the cupcakes to cool completely before frosting.
5. To make the frosting: Cream the butter and cream cheese together in a large bowl. Add the sugar, one cup at a time, beating well between each addition. Stir in the cinnamon until thoroughly combined. Then stir in the vanilla. Beat the mixture well, until light and fluffy.
6. Pipe onto cupcakes, sprinkle with a little cinnamon sugar and top with a drizzle of Dulce De Leche if desired.
Title: Christmas Chocolate Cake
Ingredients:
- 1 boiling water
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 1 buttermilk
- 1
Instructions:
1. Preheat oven to 350F . Grease bottom of three 9-inch layer pans with wax paper.
2. In saucepan, melt chocolate over boiling water (in double boiler). Let cool.
3. In small bowl, mix flour, baking soda and salt. Set aside.
4. In large bowl (with electric mixer), cream butter and sugar until light and fluffy. Beat egg yolks and vanilla. Stir in chocolate. Add flour mixrture alternately wirh buttermilk, beginning and ending with flour mixture, beating well.
5. In separare bowl, beat egg whites unitl stiff peaks form. Fold into batter gently and thoroughly.
6. Divide batter among the 3 pans - smoothing the tops. Bake in pre-heated oven for 30 minutes or until cake springs back when touched in center. Cool cake pans on racks for 25 minutes. Remove cakes from pans and peel off wax paper. Cool cakes completely on racks before frosting.
Title: Strawberry-Peach Icebox Pie
Ingredients:
- 1 sugar
- 4 lemon zest
- 1/2 cornstarch
- 1 fresh strawberries
- 1/2 heavy cream
- 1/4 powdered sugar
- 2 vanilla extract
- 1 1/4 ground nutmeg
- 3
- 1/2
Instructions:
1. Prepare pie pastry and refrigerate until firm enough to roll—about 1 hour.
2. On a sheet of lightly floured wax paper, roll the pastry into a 12-inch circle with a floured rolling pin.
3. Invert pastry over a 9-inch pie pan, center, and peel off the paper.
4. Tuck the pastry into the pan, without stretching it, and sculpt the edge into and upstanding ridge.
5. Place in the freezer for 15 minutes, then fully prebake and let cool.
6. Combine the peaches, sugar, and lemon zest in a saucepan; cover and place over medium heat; bring to a low boil, stirring often (about 5 minutes).
7. Reduce the heat to med-low and simmer 3-4 minutes or until quite juicy.
8. Blend the lemonade and cornstarch together in a small bowl; add to the peaches.
9. Cook at a low boil, stirring, for 2 ½ to 3 minutes; the mixture should be rather thick.
10. Scrape into a shallow bowl and let cool to room temperature.
11. Fold the strawberries into the peach mixture.
12. Scrape the mixture into the cooled pie shell, smoothing the top with a spoon.
13. Cover with plastic wrap and refrigerate 3 hours or more.
14. Make the topping shortly before serving: beat the cream in a chilled bowl, using chilled beaters with an electric mixer until soft peaks form.
15. Add in the powdered sugar and vanilla; continue to beat until stiff but not grainy.
16. Spread the cream on top of the filling, then slice and serve, dusting each slice with nutmeg, if desired.
Title: Chocolate Pecan Chewies (flourless)
Ingredients:
- 1 1/2 confectioners' sugar
- 2 1/2 pecans
- 2 2/3 salt
- 3 pure vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Line two cookie sheets with parchment paper or silicone liners.
3. Sift confectioners' sugar and cocoa together in a large bowl.
4. Add pecans to sugar and cocoa mixture; stir to combine well.
5. In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry.
6. Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined.
7. Using a spoon, drop batter onto a cookie sheet (12 to a sheet).
8. Bake for approximately 10 minutes.
Title: Easy Gingerbread
Ingredients:
- 2 1/2 flour
- 1 1/2 baking soda
- 2 1/2 ginger powder
- 2 cinnamon
- 1 allspice
- 1/2 salt
- 1/2 sugar
- 3/4 egg
- 1 molasses
- 1 hot water
- 1
Instructions:
1. Set oeven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Grease and flour a 9-inch baking dish (knock out any excess flour, can also bake in a 13 x 9-inch pan).
4. In a bowl sift together flour, baking soda, spices and salt.
5. In another bowl using an electric mixer beat oil and sugar until well combined (about 4-5 minutes).
6. Beat in egg and molasses until well combined (about 2 minutes).
7. Gradually add in flour mixture until combined.
8. Add in HOT water, beating until smooth.
9. Transfer batter to prepared baking dish.
10. Bake for about 40 minutes, or until cake tests done.
11. Cool on pan for 10 minutes, then invert to a rack to cool.
12. Serve with whipped cream.
Title: Chippy Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 2 baking soda
- 1/4 salt
- 11
Instructions:
1. In a large bowl, cream the butter, peanut butter, and sugars until light and fluffy.
2. Beat in eggs and vanilla.
3. Combine the flour, baking soda, and salt and gradually add to creamed mixture and mix well.
4. Stir in chips.
5. Drop by rounded tablespoonfuls onto ungreased baking sheets.
6. Bake at 350 for 12 to 15 minutes or until golden brown.
7. Cool for 2 minutes before removing to wire racks.