lumicero/recipes-ing2inst huggingface dataset:
Title: Mixed Fruit Almond Tart
Ingredients:
- 3/8 sugar
- 1 1/2 sugar
- 1 3/4 all-purpose flour
- 1/4 kiwi
- 2 raspberries
- 4 blueberries
- 1
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 375°F.
2. Make the crust: Grease the sides and bottom of a 9-inch tart pan with nonstick cooking spray. Place the nuts into the bowl of a food processor. Pulse until nuts are finely ground. Add remaining butter and sugar and pulse until the dough resembles coarse crumbs. Use your fingers and the flat bottom of a drinking glass to press the dough into an even layer in the bottom and up the sides of a 9-inch tart pan. Place the pan in the center of the oven and bake until the tart is firm and golden brown, 12-15 minutes. Set aside.
3. Make the almond cream: Whisk the sugar, flour and egg yolks until thick and smooth in a medium bowl. Bring the milk and almond extract to a gentle boil in a medium saucepan over medium heat. Pour about 1/2 of the milk mixture into the egg mixture, whisking constantly, then pour the whole mix back into the pot. Cook over medium heat, stirring with a wooden spoon, until the mixture thickens, 5-8 minutes. Stir this mixture constantly, scraping the bottom as you stir, so the flour doesn’t stick to the bottom and burn. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap so that it doesn’t form a “skin”. Refrigerate until completely cooled.
4. Assemble the tart: Place the tart bottom on a serving platter. Spoon the pastry cream on top. Arrange the kiwi slices, raspberries and blueberries on top of the pastry cream and brush with the jam until the fruit is coated with it. Sprinkle with the remaining 1/4 cup of sliced almonds.
5. Note: You can use a 9-inch springform pan in place of the tart pan, if desired. Build the crust so that it is one inch high on the sides of the pan.
Title: Stout Cupcakes With Irish Cream Frosting
Ingredients:
- 1 unsalted butter
- 1 stout beer
- 2/3 light-brown sugar
- 1 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 1/4 kosher salt
- 1 eggs
- 2 sour cream
- 1/2 unsalted butter
- 1 coarse salt
- 8 powdered sugar
- 1/2 irish cream
- 2 milk
- 3/4 heavy whipping cream
Instructions:
1. Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners.
2. In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature.
3. Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt.
4. Add cooled Guinness mixture and beat on medium for 1 minute.
5. Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth.
6. Divide batter evenly among cupcake liners, filling about <U+2154> full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean.
7. Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled.
8. Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy.
9. Add salt, and slowly add confectioners sugar.
10. Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved.
11. Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl.
12. In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form.
13. Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine.
14. Transfer to a pastry bag fitted with a ½-inch pastry tip.
15. Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake.
16. Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Title: Plum cake
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1 1/2 salt
- 1 1/2 baking powder
- 2 plum baby food
- 2 baking soda
- 1 1/2 cinnamon
- 1 ground cloves
- 1 1/2 eggs
- 3/4 cream cheese
- 3 margarine
- 1 vanilla
- 1 powdered sugar
- 1/2
- 1
Instructions:
1. Blend all ingredients together in mixer and pour into greased 9 x 13 pan.
2. Bake one hour at 300.
Title: Rogene's Carrot Cookies With Orange Frosting
Ingredients:
- 1 margarine
- 1/2 Egg Beaters egg substitute
- 1/4 carrot
- 1 flour
- 2 salt
- 1/4 baking powder
- 2 vanilla extract
- 1 butter
- 1/4 powdered sugar
- 2
- 3
- 1
Instructions:
1. Cream butter and sugar with eggs and carrots. Sift flour, salt and baking powder together and add butter mixture. Add vanilla.
2. Drop by teaspoon onto greased cookie sheet and bake for 10 min for 375 degrees or until done. Test for doneness as you would a cake.
3. Frosting – Cream butter and sugar, add orange juice and rind. Spread on cooled cookies.
Title: Almond Cake
Ingredients:
- 3/4 butter
- 2 eggs
- 1 sugar
- 1/2 vanilla
- 2 flour
- 1 1/2 turbinado sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Line a medium size cast iron skillet with foil.
3. Did not say but I think I'd spray foil with Pam for Baking.
4. Mix everything together.
5. Pour into prepared skillet.
6. Sprinkle with turbinado sugar and sliced almonds.
7. Bake for 30 minutes.
Title: A Variation on Oatmeal Cookies
Ingredients:
- 3/4 brown sugar
- 1 butter
- 2 cinnamon
- 1 oatmeal
- 1 all-purpose flour
- 2 1/2 powdered sugar
Instructions:
1. Preheat the oven to 350°.
2. Mix together the brown sugar and butter.
3. Add the almond extract, cinnamon, and oatmeal, and mix well.
4. Add the flour.
5. Completely mix all the ingredients.
6. Chill the dough slightly.
7. Put the dough into the madeleine pans, so that the cookies are not sticking up out of the molds.
8. Bake for about 15 minutes.
9. Let them cool and then sprinkle them with powdered sugar.
Title: Beyond Banana Pudding
Ingredients:
- 7 sweetened condensed milk
- 4 cream cheese
- 1 graham cracker crumbs
- 1 cinnamon
- 1/2 sugar
- 1 butter
- 1 vanilla instant pudding mix
- 5 1/8
- 2
Instructions:
1. In a small bowl, beat cream cheese and sweetened condensed milk until creamy and set aside.
2. In a larger bowl, whisk milk into pudding mix and allow to set.
3. Gently whisk cream cheese mixture into pudding mixture, cover and refrigerate.
4. In another bowl ( This is why I have dish-pan hands) mix wafer crumbs, graham cracker crumbs, sugar and cinnamon. Add melted butter and stir.
5. Spray with cooking spray, the bottom and the sides of a deep round or rectangular casserole dish.
6. Press crumb mixture into bottom of casserole dish and drizzle 1 ounce of sweetened condensed milk across top. Bake at 350 for 10 minute Allow to cool completely about 30 minute.
7. Once cool, slice bananas and add to top of crumb mixture.
8. Spread pudding mixture on top of bananaas.
9. Top entire casserole with whipped cream and serve, or cover and chill until ready to serve.
Title: Holiday Fruit Compote
Ingredients:
- 3 apples
- 1 cranberries
- 1 navel orange
- 1/2 plum
- 1/2 apricot
- 1/3 sugar
- 1/4 water
- 1/4 lemon juice
- 1 ground cinnamon
- 1 ground allspice
- 1/2 ground nutmeg
Instructions:
1. Place all ingredients in a small crock pot (3 quart).
2. If using more dried fruit, add a bit more water.
3. If using more fresh fruit, add a bit less water.
4. Cook on low for 4-6 hours (more time if smoother product desired).
5. Mash to a desired consistency with a potato masher.
6. Serve by itself or over ice cream, angel food cake or add to morning yogurt.
7. Also works as a basting sauce for roast poultry.
8. Enjoy!
Title: Cherry Nut Crunch
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1/2 butter
- 1 egg
- 1 lemon, rind of
- 1 vanilla
- 1 cherry pie filling
- 1/4 flour
- 1/2 sugar
- 1/4 butter
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch pie pan.
3. Combine flour, sugar, baking soda, cream of tarter, salt, butter, egg, lemon peel, and vanilla; mix until well blended.
4. Press mixture into prepared pan (don't cover rim of pie pan).
5. Spoon cherry pie filling evenly onto pressed layer.
6. Sprinkle with topping and nuts.
7. Bake for 35 to 40 minutes or until golden brown.
8. TOPPING: Combine flour and sugar.
9. Cut in butter until mixture is crumbly.
Title: Pepperidge Farm Sausalito Cookies
Ingredients:
- 1 unsalted butter
- 1 egg
- 1 vanilla
- 3/4 brown sugar
- 3/4 granulated sugar
- 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 2 1/2 all-purpose flour
- 9 white chocolate
- 10
Instructions:
1. Preheat over to 350°F.
2. Sift flour, baking soda, baking powder and salt into a bowl.
3. In the bowl of a mixer, beat butter, sugars, egg until creamy.
4. Add vanilla.
5. Scrape down the sides of bowl occasionally.
6. Add dry ingredients and only mix until incorporated.
7. Stir in nuts and chocolate with a wooden spoon.
8. Form 1 inch balls.
9. Put them on baking sheets (I used parchment).
10. Don't crowd the sheets - they spread.
11. Bake about 12 minutes - depends on your oven.
12. makes about 40 cookies.
Title: Post Warm Pears in a Creamy Sauce
Ingredients:
- 4 fresh pears
- 1/4 brown sugar
- 1/4 nonfat sour cream
- 1/2
Instructions:
1. Place pears in medium microwaveable bowl. Add apple juice and 2 tbsp of the brown sugar; mix lightly. Microwave on high for 2 minutes; stir gently. Microwave an additional 1-2 minutes or until pears are tender. Stir in sour cream. Spoon evenly into four small serving bowls.
2. Mix remaining 2 tbsp brown sugar and cereal; sprinkle evenly over desserts. Serve warm.
3. Variation: Prepare as directed, using Trail Mix Crunch Raisins & Almonds Cereal.
Title: Carrot Cake & Cream Cheese Icing
Ingredients:
- 1 sugar
- 1/2 canola oil
- 1/2 applesauce
- 3 eggs
- 1 1/2 carrots
- 1/2 walnut pieces
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 ground cinnamon
- 1/2 salt
- 1/3 margarine
- 4 cream cheese
- 2 icing sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 13 x 9 inch rectangular pan with cooking spray.
3. In a small bowl, whisk sugar, oil, applesauce or crushed pineapple and eggs until smooth.
4. Stir in grated carrot and nuts.
5. In a large mixing bowl, combine flour baking powder, baking soda, cinnamon and salt.
6. Stir liquid mixture into flour mixture, and mix until flour is just moistened.
7. Spread the batter in the prepared pan.
8. Bake 30 to 40 minutes or until wooden pick comes out clean.
9. Cool cake in pan set on wire rack.
10. Cake can be turn out upside down in about 15 minutes so cake can cool completely before icing.
11. Icing.
12. Cream margarine and cream cheese together.
13. Add icing sugar, vanilla, and enough orange juice to make a fairly stiff icing.
14. Ice cake and sprinkle with orange peel.
15. Chill to set icing.
16. Note:
17. If you want to ice the sides of the cake as well use 8 oz of cream cheese instead of 4oz.
Title: Double Chocolate Banana Snack Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1 salt
- 1/2 milk
- 3/4 banana
- 1/2 butter
- 1/3 lemon juice
- 1 vanilla
- 1 chocolate chips
- 3/4
Instructions:
1. Mix together flour, sugar, cocoa, baking soda and salt.
2. Make a well in the centre of the dry ingredients.
3. Add milk, banana, butter, lemon juice and vanilla.
4. Beat with a fork till well blended, about 2 minutes.
5. Stir in chocolate chips.
6. Pour into greased 9-inch square cake pan.
7. Bake in preheated 350F oven 45-50 minutes or until toothpick inserted in centre of cake comes out clean.
8. Cool completely and cut into squares.
Title: Rhubarb Custard
Ingredients:
- 1 rhubarb
- 1 water
- 1 sugar
- 3 cornstarch
- 1/8 salt
- 2 milk
- 3 eggs
Instructions:
1. Wash rhubarb, discard leaves and dice stems. Add water, cover, and cook slowly until rhubarb is soft.
2. Mix together 1/2 cup of the sugar and 1 tablespoon of the cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat.
3. Mix remaining cornstarch and stir into the rhubarb; stir constantly over low heat until sauce is thickened, then remove from heat. Mix remaining cornstrarch sugar and salt in saucepan, add milk and cook over direct heat with constant stirring, until mixture boils and thickens. Slowly stir into the beaten eggs and cook over hot water, stirring constantly for 2 minutes.
4. When both custard and rhubarb sauce are cooled, stir the rhubarb into the custard. Serve chilled. 5 servings.
Title: Republican Dessert
Ingredients:
- 2 flour
- 1 butter
- 1/2 margarine
- 8 cream cheese
- 1 powdered sugar
- 8 Cool Whip
- 6 instant chocolate pudding mix
- 1 2% low-fat milk
- 8 Cool Whip
Instructions:
1. Combine Crust ingredients with a fork and spread out onto 9x13 in pan, lightly sprayed with cooking spray. Bake at 350 degrees F for 20 minutes or golden brown. Set aside to cool completely. You may speed cooling by placing in the fridge.
2. Combine First Layer ingredients, spread onto cooled crust. It's easier to spread if the ingredients are at or close to room temperature.
3. Combine Second Layer ingredients, let set (pudding will be extra thick), spread onto first layer. Again it is easier to spread this topping at room temperature. A tip for spreading: Start by putting scoops of the pudding on top and then spread so the two layers don't get mixed up.
4. Spread Third Layer ingredients (Cool Whip) onto second layer in the same way as before: start with scoops of the Cool Whip on top of the pudding and then spread.
5. Chill, covered for another 30 minutes or so. Cut into 16 squares. Another thing you can do to ease the spreading of the layers is to chill the pan in between layers.
Title: Gluten-Free Chocolate Chip Cookies
Ingredients:
- 1/4 vegan margarine
- 1/2 brown sugar
- 1/2 caster sugar
- 1 egg
- 3/4 dark chocolate
- 1 dark chocolate
- 125
- 60
Instructions:
1. Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy.
2. Transfer mixture to a large bowl.
3. Stir in sifted flours and chocolate, mix well.
4. Roll tablespoons of mixture into balls.
5. Place 5cm apart onto greased oven trays; flatten slightly.
6. Cook in a moderate oven,for about 20 minutes, or until lightly browned.
7. Stand on tray for 5 minutes; transfer to a wire rack to cool.
8. Decorate cookies by drizzling with extra melted chocolate.
Title: yum yum salad
Ingredients:
- 1 sugar
- 8 cream cheese
- 1 bing cherry
- 1 sour cream
- 1 pineapple
- 1 mandarin orange
- 1 Cool Whip
- 1 pecans
Instructions:
1. Mix creme cheese and sugar.
2. Add drained fruits.
3. Add sour creme.
4. Mix.
5. Add cool whip.
6. Mix all this together, gently, and freeze (YES FREEZE).
7. Before serving let stand at room temperature about 10-15 minutes.
Title: Honey , Chocolate and Golden Marble Cakes
Ingredients:
- 1 1/4 white sugar
- 2 1/2 eggs
- 6 pure vanilla extract
- 2 salt
- 1/4 all-purpose flour
- 1/2 baking powder
- 4 water
- 4 unsalted butter
- 1 granulated sugar
- 1 brown sugar
- 1 2/3 eggs
- 3/4 vanilla
- 3 all-purpose flour
- 2 salt
- 3/4 baking soda
- 3 baking powder
- 1/2 brewed coffee
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 3/4 baking soda
- 3 1/2 cinnamon
- 4 salt
- 1/2 ground allspice
- 4 honey
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 eggs
- 1 tea
- 1 granulated sugar
- 1 1/2
- 1/2
- 4
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Generously spray two 9 or 10-inch angel food cake pans with non stick cooking spray.
2. For all batters, use a food processor.
3. Mix ingredients for each cake in order given.
4. If you start with the yellow batter you don't have to clean the processor in-between.
5. Pour each batter into its own bowl.
6. Once batters are ready, layer in pans.
7. Start with one third of each: honey, then yellow, then chocolate batters.
8. There is no need to marbleiz.
9. This will happen during baking.
10. Dust with sugar before baking.
11. Bake 65 to 75 minutes.
12. Cool well.
Title: Devil’s Food Cupcakes
Ingredients:
- 2/3 boiling water
- 2/3 cocoa powder
- 4 instant espresso powder
- 2 instant coffee
- 4 eggs
- 2/3 sour cream
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3/4 granulated sugar
- 3/4 light brown sugar
- 16 unsalted butter
Instructions:
1. Place oven rack in lower-middle position and heat oven to 350° degrees. Line 2 standard muffin tins with cupcake liners.
2. In small bowl whisk together boiling water, cocoa, chocolate, and espresso powder.
3. In medium bowl whisk eggs, sour cream, and vanilla together until well combined.
4. Using electric mixer on low speed, combine flour, baking soda, salt, granulated sugar, and brown sugar in large bowl until blended. Incorporate butter by mixing it in on low speed, about 1 minute. Add egg mixture in 2 additions, then beat at medium speed, scraping down sides of bowl as needed, until combined, about 1 minute.
5. Add chocolate mixture and beat at medium speed until incorporated, about 1 minute.
6. Divide batter evenly among the prepared 24 cupcake liners.
7. Bake until tester inserted in cupcake comes out with a few moist crumbs attached, about 20 minutes.
8. Cool cupcakes in muffin tins for 10 minutes before removing and cooling completely on wire rack.
9. Frost using recipe #414787 (White Chocolate Frosting) or recipe #414801 (Dark Chocolate Frosting) if desired.
Title: Vegan Apple Walnut Cake
Ingredients:
- 1 1/2 granulated sugar
- 2 egg substitute
- 2 soft silken tofu
- 3 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 wheat flour
- 1 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/4 allspice
- 1 walnuts
- 3 apples
Instructions:
1. Chop walnuts and dice apples.
2. Preheat the oven to 350°F In a large bowl, combine the oil, sugar, egg substitute, and vanilla.
3. In a separate bowl, sift the flour, baking soda, and salt.
4. Add this to the oil-and-sugar mixture and stir by hand, approximately 200 strokes, until it is thoroughly mixed.
5. Fold in the walnuts and diced apples. The batter will be a little stiff.
6. Pour it into a greased and floured 10-inch tube or Bundt pan or use two bread pans.
7. Bake the cake at 350°F for 1 hour and 15 minutes.
Title: Orange and Almond Cake (Gluten Free)
Ingredients:
- 1 orange
- 4 -5 eggs
- 200 caster sugar
- 300 baking powder
- 1 caster sugar
- icing sugar
- butter
Instructions:
1. Place orange (unpeeled)in boiling water for 2 hours.Remove and allow to cool.This can be done ahead of time.
2. Preheat oven to 180c.
3. Break eggs into a blender.add caster sugar and blend together.
4. Cut up orange (unpeeled) and place into egg mix,and blend together to a smooth consistency.
5. Add the almond meal and baking powder and blend.
6. Grease baking pan and dust with caster sugar.
7. Pour batter into the pan and sprinkle caster sugar on top and bake for 1 hour or until top is golden brown.
8. Dust with icing sugar to serve.(you can also have it with cream).
Title: Monster Cookies
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 butter
- 1/3 peanut butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 3 pecan halves
- 1 1/4
Instructions:
1. Preheat oven to 325F and lightly grease 2 cookie sheets.
2. Coarsely chop all pecan halves, except 1/2 cup.
3. In a small bowl mix together flour and baking soda.
4. In a large bowl, beat together butter, both sugars, and peanut butter until light and fluffy. Add in egg and vanilla and beat until mixed.
5. Add flour mix to this until blended then stir in coarse chopped pecans.
6. Using a 1/4 cup measure, shape dough into 12 mounds (6 on each sheet), space evenly.
7. Push chocolate pieces and pecan pieces into dough.
8. Bake for 15-17 minute until golden brown around edges and lightly coloured on top.
9. When done let cookies rest on sheets for 3min. to firm up. Carefully lift off and turn into a brown paper bag; let stand 5 minute Transfer to wire racks and cool completely.
10. Enjoy -- they are sooooo good!
Title: Strawberries Romanoff
Ingredients:
- 3 fresh strawberries
- 3 granulated sugar
- 3 Cointreau liqueur
- 1/4 powdered sugar
- 3
Instructions:
1. Combine the strawberries, granulated sugar, and Cointreau in a small bowl; cover and refrigerate for 1/2 hour.
2. Combine the whipping cream and powdered sugar in a small bowl, and beat with a mixer at high speed until stiff peaks form.
3. Spoon 3/4 cup strawberry mixture into each of 4 dessert bowls. Top each serving with 1 tablespoon whipping cream mixture.
Title: Chocolate Malted Cake
Ingredients:
- 1 eggs
- 1 milk
- 3 unsalted butter
- 1/2 confectioners' sugar
- 1
- 1/3
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 2 cake pans with cooking spray.
3. On low speed mix ingredients except chips.
4. On medium speed beat until fluffy.
5. Add 1/2 cup chips.
6. Divide batter into pans and sprinkle with remaining chips.
7. Bake 40 minutes.
8. Cool 10 minutes and then remove from pans and cool completely.
9. FROSTING:.
10. Heat milk and stir in malt powder. Cool completely.
11. On medium speed beat butter until fluffy. Alternately, beat in sugar and malted milk.
12. Frost cakes.
Title: Exotic Spice Cookies With Ginger, Cardamom and Rose Water
Ingredients:
- 2 all-purpose flour
- 2 1/4 ground ginger
- 2 baking soda
- 3/4 ground cardamom
- 3/4 ground cinnamon
- 1/2 ground coriander
- 1/4 fresh ground black pepper
- 3/4 salt
- 3/4 crystallized ginger
- 1 dark brown sugar
- 1/2 unsalted butter
- 1/4 vegetable shortening
- 1 egg
- 1/4 honey
- 1 rose water
- 3/4 turbinado sugar
Instructions:
1. Whisk the flour, ground ginger, baking soda, cardamom, cinnamon, coriander, pepper and salt in a medium bowl until blended.
2. Mix in the crystallized ginger and set aside momentarily.
3. In a large bowl beat the brown sugar, butter and shortening with an electric mixer until fluffy (do not overbeat-it will add too much air).
4. Add the egg, honey and rosewater and beat until blended.
5. Stir in the flour mixture with a wooden spoon, mixing until just until blended.
6. Cover and refrigerate 1 hour.
7. Preheat oven to 350 degrees F.
8. Lightly spray 2 cookie sheets with nonstick cooking spray.
9. Spoon the turbinado sugar in thick layer onto small plate.
10. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely.
11. Place balls on prepared sheets, spacing 2 to 3 inches apart.
12. Bake cookies until cracked on top but still soft to touch, about 11 to 13 minutes.
13. Cool on sheets 1 minute.
14. Carefully transfer cookies to wire racks; cool completely.
Title: Apple Pie Cupcakes
Ingredients:
- 1 butter
- 1 sugar
- 3 eggs
- 2 1/4 plain flour
- 2 1/4 baking powder
- 1 ground nutmeg
- 1 2% low-fat milk
- 2 ground cinnamon
- 1/4 granny smith apples
- 3 brown sugar
- butter
Instructions:
1. Pop apples, brown sugar and butter in a microwave safe bowl and microwave on high for 4 minutes; stirring occasionally, till apples turn soft and caramelized. Set aside to cool.
2. Cream butter and sugar in a large bowl till light and fluffy, add eggs one at a time, beating well after each addition. Fold in flour, baking powder and nutmeg in small portions alternately with milk until well combined.
3. Spoon into cupcake cases/ muffin try and top with apple mixture. Bake in 180 degree oven for approximately 20 minutes or until tops turn brown.
4. Ice cupcakes with whipped cream/butter icing and dust tops with ground cinnamon.