lumicero/recipes-ing2inst huggingface dataset:
Title: Snickerdoodle Cheesecake Cookies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 eggs
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1/4 sugar
- 2 cinnamon
- 8 cream cheese
- 4 sugar
- 2 vanilla extract
Instructions:
1. Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
2. Heat oven to 400.
3. Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
4. Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
5. Shape dough into two (2") balls. Flatten each one.
6. Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
7. Take the other flattened ball and "sandwich" the two with the filling in the middle.
8. Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
9. Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
10. Continue making the cookies until your plate is full.
11. Place the plate in the freezer for about 5 minutes.
12. Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
13. Bake 8-10 minutes, or until set.
14. Remove from cookie sheet, and cool on wire rack.
Title: Christmas Spritz Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1/4 salt
- 1 1/4 powdered sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1 powdered sugar
- 1 1/2 milk
- 2
- 1/8
Instructions:
1. Preheat oven to 375°F.
2. Place flour and salt in medium bowl; stir to combine.
3. Beat powdered sugar and butter in large bowl until light and fluffy.
4. Beat in egg, almond extract and vanilla.
5. Gradually add flour mixture--mix until well blended.
6. Divide dough in half.
7. If desired, tint half of dough with green food coloring.
8. Fit cookie press with desired plate (or change plates for different shapes after first batch).
9. Fill press with dough; press dough 1 inch apart onto ungreased cookie sheets.
10. Decorate cookies with cherries and assorted candies, if desired.
11. Bake 10-12 minutes or until just set.
12. Remove cookies to wire racks; cool completely.
13. Prepare Icing, if desired.
14. Pipe or drizzle on cooled cookies.
15. Decorate with cherries and assorted candies, if desired.
16. Store tightly covered at room temperature or freeze up to 3 months.
17. -Icing--.
18. Place all ingredients in medium bowl; stir until thick, but spreadable. (If icing is too thick, stir in 1 teaspoon additional milk).
Title: Xochipilli's Pastel De Tres Leches Mexicano (Three Milk Cake)
Ingredients:
- 1 1/2 unsalted butter
- 1 all-purpose flour
- 1/4 baking powder
- 6 ground cinnamon
- 1 1/2 sugar
- 3 vanilla extract
- 2 1/2 heavy cream
- 1/2 sweetened condensed milk
- 1 dark rum
- 1
Instructions:
1. Preheat oven to 350 degrees F. Butter and flour bottom and sides of 8x8x2" metal cake pan. Set aside.
2. Whisk 1 1/2 cups flour, baking powder, and cinnamon in a large bowl. Using an electric mixer, beat egg whites in another large bowl until firm peaks form, 7-8 minutes. Gradually beat in sugar. Add egg yolks one at a time, beating to blend between additions. Beat in 2 teaspoons vanilla. Add flour mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Pour batter into pan; smooth top.
3. Bake cake for 25 minutes. Reduce heat to 325 degrees F; continue baking until cake is golden brown and middle springs back when pressed, 20-25 minutes more. Let cake cool in pan for 15 minutes. Invert cake onto a wire rack set inside a rimmed baking sheet.
4. Whisk 1/2 teaspoons vanilla, evaporated milk, and remaining ingredients in a medium bowl. Poke holes all over top of cake with a skewer. Slowly drizzle half of sauce over cake, letting liquid soak in before adding more. Let cake sit for 10 minutes.
5. Invert a plate on top of cake. Lift rack and gently invert cake onto plate. Drizzle remaining sauce over. Spoon any liquid collected on sheet over cake.
Title: Caramelized Peaches & Cream
Ingredients:
- 2 Bourbon
- 2 reduced-fat sour cream
- 3/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4 light brown sugar
- 3/4
- 1
Instructions:
1. Toss peaches with bourbon in shallow ovenproof 1-1/2-quart casserole or 11×7-inch glass baking dish. Press down into even layer.
2. Combine sour cream, cinnamon and nutmeg in small bowl; mix well. Spoon mixture evenly over peaches. (May be covered and refrigerated up to 2 hours before cooking time).
3. Preheat broiler. Sprinkle brown sugar evenly over sour cream mixture to cover. Broil 4 to 5 inches from heat, 3 to 5 minutes or until brown sugar is melted and bubbly. (Watch closely after 3 minutes so that sugar does not burn).
4. Spoon immediately over angel food cake.
Title: Apple-Strawberry Rhubarb Crisp
Ingredients:
- 1/2 whole wheat flour
- 1/4 brown sugar
- 1/2 oats
- 1/2 cinnamon
- 1/4 ginger
- 1/4 allspice
- 1/2 walnuts
- 4 pecans
- 3/4 unsalted butter
- 1 rhubarb
- 1 baking apple
- 3 fresh strawberries
- 2 honey
- 1/2 whole wheat flour
- vanilla
Instructions:
1. Mix all the topping ingredients together in medium bowl, mix till crumbly.
2. Preheat oven to 400°F
3. Combine all filling ingredients in large bowl and toss well to coat.
4. Transfer to 8x8 dish.
5. Crumble topping evenly on top.
6. Bake till fruit is tender when pierced with fork and top is crisp, 30-35 minutes.
7. At 20 minutes, cover with foil if needed to keep top from over-browning.
8. Cool 20 minutes, serve.
Title: Marble Square Brownies
Ingredients:
- 1 cream cheese
- 2 1/3 sugar
- 3 eggs
- 3/4 water
- 1/2 margarine
- 1 1/2 butter
- 2 flour
- 1/2 sour cream
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375 degrees. In mixing bowl, combine softened cream cheese and 1/3 cup sugar, mixing until well blended. Blend in one egg.
2. In saucepan, combine water, margarine, and chocolate; bring to boil. Remove from heat. Add combined remaining sugar and flour; mix well. Blend in remaining eggs, sour cream, baking soda, and salt.
3. Pour into greased and floured 15 1/2 x 10 1/2 inch jelly roll pan. Spoon cream cheese mixture over chocolate batter. Cut through batter with knife several times for marble effect; sprinkle with chocolate chips.
4. Bake for 25-30 minutes or until toothpick inserted in center comes out clean. Cool; cut into squares.
Title: German Chocolate Sauerkraut Cake
Ingredients:
- 3/4 butter
- 1 1/2 margarine
- 3 sugar
- 1 eggs
- 2 vanilla extract
- 3/4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 water
- 1 sauerkraut
- 2/3 coconut
- 1/2 pecans
- 2 mayonnaise
- 2/3 flaked coconut
- 2/3 pecans
- 2/3
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine dry ingredients; add to the creamed mixture alternately with water.
5. Fold in sauerkraut, coconut and pecans.
6. Pour into three greased and floured 9-in.
7. round baki ng pans.
8. Bake at 350 degrees for 20-24 minutes or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes before removing from pans to wire racks; cool completely.
10. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
11. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
12. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
13. Slice with a serrated knife. Yield: 12-14 servings.
14. *Editors Note: Light or fat-free mayonnaise may not be substituted for regular mayonnaise. Taste of Home Magazine
Title: Carob Nut Fudge
Ingredients:
- 1/2 peanut butter
- 1/2 honey
- 1 vanilla
- 1 walnuts
- 1 soy powder
- 4 carob powder
Instructions:
1. Cream together the peanut butter and the honey.
2. Add the vanilla, nuts, soy powder, and carob powder and mix together.
3. Press in a pan and put it in the fridge until chilled. Enjoy!
Title: Flourless Chocolate Cake
Ingredients:
- 8 bittersweet chocolate
- 1 butter
- 1 1/4 eggs
- 6 bittersweet chocolate
- 1 butter
- 4 honey
- 3 vanilla
- 1
- 1/4
Instructions:
1. Cake directions:.
2. Preheat oven to 375°F Spray a 9-inch spring-form pan or round cake pan. Line bottom with a circle of wax or parchment paper and spray the paper.
3. Place chocolate and butter in a medium saucepan over medium-low heat. Stirring often, melt the chocolate with the butter until completely blended. Remove from heat and pour mixture into a large mixing bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs, a little at a time, and mix well. Sift cocoa onto mix and stir until just blended. Pour batter into prepared pan and bake for 35 to 40 minutes or until the cake has risen and the top has formed a thin crust. It may crack just a bit. The cake should be just firm in the center when done. Cool cake for 10 minutes, then invert onto a plate, removing sides if using a spring-form pan. Remove wax paper and allow the cake to continue to cool.
4. Glaze directions:.
5. While cake is baking, prepare glaze. In a small saucepan over medium-low heat, melt broken chocolate with butter, stirring frequently until smooth. Remove from heat. Stir in milk, honey and vanilla. Set aside to cool slightly. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth the glaze along the top and sides of the cake. Chill for 30 minutes to an hour before serving. This sets the glaze and makes the cake easier to slice.
Title: Snickerdoodle Pinwheels (2)
Ingredients:
- 1 1/3 sugar
- 1 ground cinnamon
- 1/2 butter
- 3 butter
- 1/2 cream cheese
- 1 baking powder
- 1 egg
- 2 3/4 vanilla
- all-purpose flour
Instructions:
1. Mix 1/3 cup of sugar and 1 tablespoon cinnamon.
2. In a mixing bowl, beat softened butter and cream cheese.
3. Beat in remaining cup of sugar and baking powder, scraping sides of bowl occasionally.
4. Beat in egg and vanilla.
5. Add flour to batter in small increments, beating as much as you can with an electric mixer.
6. Blend in remaining flour with a wooden spoon, or, if wearing food-preparation gloves, blend in the flour by hand.
7. Divide dough in half.
8. Roll half of dough between two sheets of parchment paper or wax paper into a 12x8 inch rectangle.
9. Remove top sheet of paper.
10. Brush dough with melted butter.
11. Sprinkle with 2 tablespoons of the cinammon mixture.
12. Starting from one of the short sides, roll up jellyroll fashion, removing paper as you work.
13. Use paper to bend and roll dough as you work.
14. Repeat with remaining dough, melted butter and cinnamon mixture.
15. At this point, wrap dough in parchment paper or wax paper and store in a freezer quality sealable plastic bag.
16. Freeze overnight or for at least 4 hours before baking.
17. Dough should be very firm.
18. Using a very sharp knife, cut dough into slices.
19. Place on an ungreased cookie sheet.
20. Bake at 375 degrees for 8- 10 minutes or until edges are firm.
21. Cool on cookie sheet for 1 minute.
22. Transfer to a wire rack, cool.
Title: Pumpkin White Chocolate Cake
Ingredients:
- 18 1/4 eggs
- 3 canned pumpkin
- 1 evaporated milk
- 2/3 white chocolate chips
- 1/3 evaporated milk
- 1 white chocolate chips
- 3 ground cinnamon
- 6
- 1/2
Instructions:
1. Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray.
2. In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil.
3. Beat on low speed until moistened.
4. Beat on medium speed for 2 minutes.
5. Stir in chips.
6. Pour into prepared pan.
7. Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean.
8. Cool in pan for 25 minutes Then invert on wire rack to cool completely.
9. Place on serving plate.
10. Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil.
11. Remove from heat.
12. Stir in white chocolate chips and stir until smooth.
13. Add cinnamon and stir in well.
Title: Acorn Squash With Apple Stuffing
Ingredients:
- 1 acorn squash
- 2 boiling water
- 1/4 granny smith apples
- 3 honey
- butter
- salt
Instructions:
1. Wash the squash, cut in half lengthwise,scoop out the seeds and fiber.
2. Put in a baking pan cut side down add an half inch of boiling water.
3. Bake at 400°f for 18-22 minutes.
4. Peel, core and dice apples.
5. Mix with honey and 2 tablespoons of the melted butter.
6. Turn squash cut side up and brush with the remaining butter.
7. Sprinkle with salt.
8. Fill cavity with apple mixture.
9. Cover Pan with foil and continue to bake at 375°f 40 minutes or until the squash is tender.
Title: Apple Cobblers Cookies
Ingredients:
- 1/2 butter
- 1 1/3 dark brown sugar
- 1 egg
- 1 ground cloves
- 1 ground cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 1 baking soda
- 1 3/4 all-purpose flour
- 1/4 milk
- 3/4 golden raisin
- 1 pecans
- 1 apple
Instructions:
1. Preheat the oven to 400˚F
2. and line 2 baking sheets with parchment or spray them with nonstick cooking spray.
3. In the bowl of an electric mixer set on medium speed, beat the butter until light. Add the brown sugar and beat well. Beat in the egg.
4. Sift together the cloves, cinnamon, nutmeg, salt, baking soda, and flour. Sift this into the butter mixture in 2 parts, alternating with the milk.
5. When the dough is well mixed, stir in the raisins, pecans, and apple by hand.
6. Drop tablespoonfuls of the dough onto prepared baking sheets.
7. Bake for about 10 minutes, until the cookies are light brown on the bottom and golden on top.
8. Remove to racks to cool.
9. Spread the cookies with the icing when cool, and store them in an airtight container for up to 3 days or freeze for up to 1 month.
Title: Pecan Pie Cookie Salad
Ingredients:
- 1 Pecan Pie Bars With Shortbread Crust
- 1/4 heavy cream
- 2 confectioners' sugar
- 1/4 vanilla bean paste
- 1 vanilla extract
- 1 salt
- 3 -6
Instructions:
1. Make your pecan pie bars, let cool, and chop 3/4 pound worth into little bit-sized squares.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream at moderate speed until soft peaks form, about 1 minute. Add the sugar, vanilla bean paste, almond extract and salt and beat until stiff peaks form, about 1 more minute.
3. Gently fold the yogurt into the whipped cream until no streaks remain.
4. Reserve one-fourth of the pecan pie bars and persimmons and then gently fold the remaining cookies and berries into the yogurt-whipped cream.
5. Fill a trifle bowl, or individual glass serving vessels, with yogurt-whipped cream mix. And then top with remaining bars and fruit.
6. How to roast persimmons:
7. Cut persimmons into horizontal slices, about 1/4-inch slice, then into quarters. Place on a foil-lined tray and place in pre-heated 400-degree oven for 5 minutes. Sprinkle with cinnamon or 5-spice if you want.
Title: Mama Bennions Sponge Cake
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 1 1/2 cornflour
- 3/4 flour
- 2 baking powder
Instructions:
1. Beat eggs and sugar together for 10 mins hard.
2. Fold in Cornflour, flour and Baking Powder.
3. Pour into a greased and floured roasting dish.
4. Bake at 180C for 20mins or toothpick comes out clean.
Title: Sweet Chile Brownies
Ingredients:
- 1 eggs
- 2/3 chocolate milk
- 2 chili powder
- 1/4 ground cinnamon
- 3 powdered sugar
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan.
2. Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar.
Title: Special Chocolate Chip Cookies
Ingredients:
- 1 vanilla pudding mix
- 2 eggs
- 12 brown sugar
- 3/4 white sugar
- 1/4 flour
- 2 1/4 baking soda
- 1 salt
- 1 butter
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix vanilla pudding, flour, salt and baking soda together.
3. Beat sugars,eggs and butter until creamy.
4. Mix wet and dry together and add chocolate chips.
5. Spoon small mounds onto cookie sheets. Use non-stick spray if needed on cookie sheets.
6. Bake for 10 - 12 minutes. Serve warm or let cool on rack.
Title: Chocolate Chip Mini Cones
Ingredients:
- 1 egg
- 3/4 granulated sugar
- 2 butter
- 1/4 milk
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1/2 vegetable shortening
- 2
Instructions:
1. Crumple a 10-inch piece of foil into a cone about 6 inches long from point to top. The cone should be about 1-1/4 inches wide at the top.
2. Beat together egg and sugar in a bowl until lemon colored, 2 to 3 minutes. Stir in butter and milk. Add almond and vanilla extracts. Stir in flour until well combined. Cover with plastic wrap; refrigerate until batter is thickened, about 1 hour.
3. Heat oven to 300 degrees F. Grease large nonstick baking sheet with solid vegetable shortening.
4. Stir batter. On prepared baking sheet, measure 2 mounds of 1-1/2 tablespoons batter, spacing well apart. With offset metal spatula dipped in water, carefully spread each mound of batter into a circle 4-1/2 to 5 inches in diameter. Return bowl of batter to refrigerator. Scatter chocolate sprinkles evenly over each circle, dividing equally.
5. Bake in 300 degrees F oven 14 to 15 minutes or until golden brown. Remove baking sheet to wire rack and let stand 30 seconds.
6. Working quickly with thin plastic spatula held upside down, carefully pry cookies off sheet, letting them remain on sheet. Quickly roll 1 cookie around the aluminum foil cone form to shape a cookie cone, pinching pointed end to seal. Remove foil form and let cool on wire rack. Repeat with the second cookie.
7. Repeat with remaining batter for total of 12 cones.
8. Once cones have cooled, fill with your favorite ice cream or sherbet and then serve immediately.
Title: Lassy Mogs
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/3 molasses
- 1 egg
- 1/2 cinnamon
- 1/4 clove
- 1/2 nutmeg
- 1/4 salt
- 1/2 baking soda
- 1/2 baking powder
- 2 whole wheat pastry flour
- 1/3 dates
- 1/3 raisins
- 2/3 pecan pieces
Instructions:
1. Starting with slightly cold butter, cream together butter with sugar.
2. Mix in the molasses and then the egg.
3. Sift together the dry ingredients and mix into the butter mixture in two parts, mixing until flour just incorporated.
4. Stir in dates, raisins and pecans just until incorporated.
5. Place the dough into the fridge and preheat oven to 350°F
6. While waiting for oven to pre-heat, line two cookie sheets.
7. Once the oven has pre-heated, scoop out dough with an ice cream scoop and press down slightly with a flat bottomed glass, slightly moistened.
8. Bake cookies for 12-14 minutes one sheet at a time. Cookies will be slightly underdone. Cool completely on baking sheets.
Title: Chocolate Chip Gooey Butter Cake
Ingredients:
- 15 egg
- 1 butter
- 1/2 cream cheese
- 8 eggs
- 2 vanilla extract
- 1 powdered sugar
- 16 butter
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease a 9 by 13 inch baking pan.
3. In a bowl, combine cake mix, egg, and butter with an electric mixer. Mix well.
4. Pat into the bottom of prepared pan , set aside.
5. Still using an electric mixer beat cream cheese until smooth; add eggs and vanilla. Add powdered sugar and beat very well.
6. Reduce the speed of mixer and slowly pour in melted butter, mix well. Stir in the chocolate chips.
7. Pour filling onto cake mixture and spread evenly. Bake 40-50 minutes. Mine were closer to 50. You want the center to be a little gooey, so don't bake it past that point!
8. Remove from oven and allow to cool completely. If you want to drizzle melted chocolate over the top, allow it to cool for at least 15 minutes first. Allow to cool for at least another hour and then cut into bars. Enjoy!
Title: Applesauce and Cinnamon Cupcakes
Ingredients:
- 1/2 sweet butter
- 1/2 sugar
- 1 sugar
- 1 self rising flour
- 2 eggs
- 3/4 unsweetened applesauce
- 3/4 cinnamon
- 3 1/2 pecans
- 3 1/2 golden raisins
- 1 Red Delicious apple
- 2 granulated sugar
Instructions:
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin pan. Place butter, sugar, flour and egg in a bowl and beat with an electric mixer until smooth and pale, about 2 to 3 minutes. Stir in applesauce, cinnamon, pecans, and raisins.
2. Spoon batter into cups, lay apple slices on top and sprinkle with sugar.
3. Bake for 25 minutes, remove from oven and let sit for 5 minutes, then remove from pan and let cool on wire rack. Serve warm.
Title: Caramel Pots de Creme
Ingredients:
- 6 sugar
- 1 water
- 1/4 milk
- 1 heavy whipping cream
- 2
Instructions:
1. Preheat the oven to 300 degrees.
2. Whisk the yolks in a large bowl and set aside.
3. Put the sugar and water over low heat in a heavy pot large enough to eventually hold the milk and the cream.
4. Heat the sugar and water over low heat until the sugar dissolves, then raise the heat to high and cook until the sugar turns a golden amber color.
5. While the sugar is cooking, put the cream and milk in another pan and heat to scalding over med-high heat.
6. As soon as the caramel turns golden-amber in color, carefully and very slowly pour the hot cream and milk into it.
7. Stand back a little- it may spit at you.
8. Whisk them together as quickly as possible- the caramel will bubble and spit when you start adding the cream.
9. After the caramel and cream mixture is completely evenly mixed, slowly pour the mixture into the egg yolks, whisking the yolks constantly as you pour in the hot liquid to keep them from scrambling.
10. When all the liquid is incorporated into the yolks, strain through a fine mesh strainer, then ladle the mixture into your ramekins.
11. Place the ramekins into a baking pan large enough to hold them comfortably, and place the pan in the oven.
12. Pour hot water into the pan until it reaches about half-way up the ramekins.
13. (It's easier to pour the water into the pan when the pan is in the oven already).
14. Cover the pan with foil and bake about 50 minutes.
15. When the ramekins are gently shaken, they will be set around the edges but have an area in the center the size of a quarter that is not completely firm.
16. Don't worry- they will firm up in the fridge.
17. If you bake any longer they will be overcooked.
18. Refrigerate the pots de creme several hours, but preferably overnight before serving.
19. Garnish with a spoon of fresh whipped cream, and a tea cookie or biscotti.
Title: Razzledazzle Chocolate Covered Strawberries
Ingredients:
- 1 Grand Marnier
- 1 strawberries
- 2 bittersweet chocolate
- 1 pecan pieces
- 8
Instructions:
1. Score bottoms of strawberries in a cross shape with a paring knife.
2. Soak for 1 hour in a mixture of Grand Marnier and Razzmatazz.
3. After removing from the liquor, coat the strawberries with melted chocolate and roll in pecans.
4. Place on parchment paper to dry.