lumicero/recipes-ing2inst huggingface dataset:
Title: Chai Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 chai tea mix
- 1/8 salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1 vanilla
- 2 eggs
- 1/2 milk
- 1/2 heavy cream
- 1 ground cinnamon
Instructions:
1. preheat oven 350 degrees. Combine dry ingredients in small bowl. Beat in butter, brown sugar, and vanilla in a medium bowl with an electric mixer. Add eggs one at a time, beating until just blended. On low speed add dry ingredients and milk. bake for 20-25 minutes.
2. Topping: Beat cream until thickened (adding chai flavoring if desired) spoon the thickened cream on top of each cupcake and dust tops with cinnamon.
Title: The Cat's Poop :)
Ingredients:
- 75 margarine
- 125 honey
- 4 chocolate
- 100 walnuts
- 100
Instructions:
1. Melt margarine, chocolate and honey on low temperature.
2. Cook for a few minutes until it is soft.
3. Remove from fire and add walnuts and corn flakes.
4. Cool it in a fridge for about 30 minutes.
5. Take one teaspoon of mixture at a time and shape it as cones.
Title: Chocolate Earl Grey Tea Cake
Ingredients:
- 2 tea bags
- 2/3 boiling water
- 8 bittersweet chocolate
- 2/3 orange marmalade
- 1 unsalted butter
- 1 granulated sugar
- 6 eggs
- 1/3 walnuts
- 2 vanilla extract
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/2 bittersweet chocolate
- 6
Instructions:
1. Preheat oven 325 degrees.
2. Place rack to centre.
3. Grease 10 inch angel food pan.
4. Place tea bags into a measuring cup and pour over 2/3 cup boiling water.
5. Let steep 6 minutes.
6. Remove tea bags, squeezing any liquid into the cup.
7. Let cool to room temperature.
8. Melt chocolate in the top of double boiler until smooth.
9. Remove let cool.
10. Puree marmalade in processor or through a sieve. Set aside.
11. Using electric mixer beat butter and sugar until light and fluffy.
12. Add eggs one at a time, beating well after each.
13. Stir in the melted chocolate.
14. Now stop using mixer and use the wooden spoon, for combining.
15. Stir in the marmalade, walnuts, and vanilla.
16. Combine the flour, baking powder in a bowl.
17. Beat in the flour mixture, alternating with the cold tea into the chocolate mixture in two additions. DO NOT OVERBEAT-- Pour the batter into prepared pan.
18. Bake until tester comes away clean-- about 60- 70 minutes.
19. Transfer to wire rack and cool 15 minutes.
20. Using a sharp knife cut around the edges to loosen then turn out.
21. Cool completely.
22. Bring the cream to a boil, and pour over the chopped chocolate.
23. Let stand to melt.
24. stirring now until smooth.
25. Place cake onto plate-- Glaze the top and letting glaze drip down the sides of cake.
26. Cover with a dome top.
27. Store at room temperature.
28. Can be made the day before serving.
Title: Pumpkin Creme Brulee
Ingredients:
- 8 sugar
- 1/3 sugar
- 1/2 heavy whipping cream
- 3 canned pumpkin
- 3/4 vanilla extract
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. In small bowl, whisk egg yolks and 1/3 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the pumpkin, vanilla and spices.
3. Transfer to eight 6-oz ramekins or custard cups. Place ramekins in a baking pan; add 1 in of boiling water to pan. Bake, uncovered, at 325 degrees for 25-30 minutes or until centers are just set (mixture will juggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. If using a creme brulee torch, sprinkle with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 inches from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
Title: Quick Mix Steamed Golden Pudding
Ingredients:
- 1 milk
- 3/4 egg
- 1 corn syrup
- 1/4 maple syrup
Instructions:
1. Place syrup in bottom of pudding mold before adding batter.
2. Prepare the cake mix with the egg and milk or water according to directions on package.
3. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper.
4. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour.
5. Alternately, fill in- dividual molds and steam for 20-25 minutes.
6. Bake remaining cake batter.
Title: Irish Tea Cake with Glaze
Ingredients:
- 3/4 butter
- 1 white sugar
- 2 1/2 pure vanilla extract
- 2 eggs
- 3 cream cheese
- 1 3/4 white flour
- 1 1/4 baking powder
- 1/4 salt
- 1 dried currant
- 2/3 buttermilk
- 1 powdered sugar
- 4 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Place currants and 1/4 cup of flour in a small bowl and mix well to cover currants. Set aside.
3. Grease and dust a 9 inch loaf pan and cut out a piece of parchment paper to fit the bottom, line and set aside.
4. In a large mixing bowl on medium speed cream butter, sugar and vanilla until light and fluffy.
5. Blend in eggs, then blend in cream cheese.
6. Mix or sift together the flour, baking powder and salt.
7. Add a small amount of flour into butter mixture and blend well, then a small amount of buttermilk, then flour and repeat until both are well incorporated.
8. Stir in the currants and remaining flour, mix well and spoon into prepared loaf pan.
9. Bake for 1 hour and 30 minutes or until a toothpick stuck into the middle comes out clean.
10. Remove and let stand in the pan for 10 minutes.
11. The top will crack.
12. Free up sides with a knife and invert onto a cooling rack.
13. While still warm but not hot glaze cake and allow glaze to drip down sides.
14. Cool to room temp and serve.
15. Irish Whiskey laced whipped cream would be a nice touch.
16. For the glaze just whisk together the powdered sugar and lemon juice.
Title: Black and White Pinwheels (Refrigerator)
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 1/2 white sugar
- 1 milk
- 3 vanilla extract
- 1/2
- 6
Instructions:
1. Sift together the flour, baking powder and salt; set aside.
2. Blend together the butter and the sugar, beat in the egg yolk, milk and vanilla. Add the flour mixture. Mix to combine.
3. Divide dough into two parts.
4. Leave one part buttery and yellow, the other half is to have melted chocolate chips added to it.
5. (Melt in microwave or over boiling water in double boiler being very careful not to scorch or burn).
6. Chill both halves of the dough.
7. Roll out the black and white sections separately, each between two sheets of waxed paper.
8. Roll into rectangles with 1/4 inch thickness. Place black on white roll together as tough rolling a jelly roll, removing center wax paper as you go.
9. Shape into uniform roll and chill dough for up to one hour.
10. Preheat oven to 400 degrees F (205 degrees C).
11. Slice chilled dough into 1/8 inch thick slices.
12. Bake on ungreased cookie sheets at 400 degrees F (205 degrees C) for 5 to 7 minutes.
Title: Coconut Creme Brulee
Ingredients:
- 2 half-and-half cream
- 3 eggs
- 1/3 sugar
- 1/2 sugar
- 2 1/4 light rum
- 1 water
- 3
Instructions:
1. Heat oven to 325°F.
2. Place 6 6-oz ramekins into a large roasting pan.
3. In a small sauce pan, heat half & half just until bubbles form at the rim.
4. In a bowl, combine eggs, 1/3 c sugar, extract, and rum.
5. Slowly stir in half-and-half.
6. Pour into ramekins.
7. Place roasting pan on oven rack and pour enough hot water into the pan to come half way up the sides of the ramekins.
8. Bake at 325°F for 15 minutes, until custard is just set.
9. Transfer ramekins to wire-rack to cool for 20 mintes, then refrigerate for 2 hours or overnight (cover carefully with plastic wrap).
10. Line large baking sheet with foil.
11. In a small saucepan (NOT nonstick!, stir remaining 1/2 cup sugar and 3 tbsp water to dissolve sugar.
12. Bring to rolling boil (careful VERY hot!) over high heat without stirring to an amber color 5-6 minutes.
13. Pour onto prepared sheet, tilt to spread more easily.
14. Let cool till firm, about 5 minutes.
15. Gently tap to crack.
16. Pulse pieces in food processor until finely ground (makes 1/2 cup and can be stored at room temp tightly sealed, so you can make it ahead).
17. Bring ramekins to room temperature.
18. Sprinkle over the creme and serve right away, or set under hot broiler for a few seconds to caramelize.
Title: Easy Rhubarb Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 rhubarb
- 1/3 sugar
- 3 heavy cream
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix the cake mix, eggs, water & oil together as directed on cake mix box.
3. Pour into deep 9X13 pan.
4. Top with the rhubarb.
5. Sprinkle the sugar over the top of rhubarb.
6. Pour the heavy cream over the top of entire mixture.
7. Place the pan on a cookie sheet or foil to protect your oven (batter might spill over if the pan is not deep enough).
8. Bake @ 350 degrees for 45-60 minutes or until the top is a golden brown.
9. Top with whipped cream to serve (optional).
10. Enjoy!
Title: Banana Macaroon Cake
Ingredients:
- 1/4 margarine
- 2/3 sugar
- 2 eggs
- 2 milk
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 coconut
- 1 powdered sugar
- 1 1/2 margarine
- 1/2 water
- 1
Instructions:
1. CAKE.
2. In a large bowl beat margarine and sugar until creamy.
3. Add eggs and beat well.
4. Blend in milk and almond extract.
5. Combine flour, baking soda, baking powder and salt.
6. Gradually stir into bowl, mixing well.
7. Stir in bananas.
8. Fold in coconut.
9. Pour into a greased 9X5X3 inch loaf pan.
10. Bake at 350 F for 50 - 55 minutes.
11. GLAZE.
12. Mix powdered sugar,margarine and water until smooth.
13. Drizzle over cake.
Title: Bailey's Irish Cream Kiss Chocolate Cookies
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/2 cocoa powder
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 eggs
- 1 vanilla
Instructions:
1. Combine flour, cocoa powder, baking soda, and salt.
2. Cream butter, sugar, eggs and vanilla until fluffy.
3. Mix together.
4. Roll dough into balls and bake for 8 minutes.
5. Remove from the oven and press a Hershey kiss into the center of each cookie.
Title: Phyllo Apple Strudel
Ingredients:
- 1 ground cinnamon
- 5 lemon, zest of
- 1 sugar
- 1 apples
- 6 unsalted butter
- 1/2 phyllo dough
- 1 icing sugar
Instructions:
1. In a large bowl, combine cinnamon, breadcrumbs, lemon zest, sugar, and diced apple.
2. Divide package of phyllo into half (each half makes one strudel).
3. Brush each sheet of pastry with melted butter.
4. Top with another sheet of pastry and repeat until half of phyllo is used.
5. Sprinkle lightly with additional breadcrumbs.
6. Divide apple filling in half and spread along length of layered phyllo.
7. Roll phyllo loosely over filling to create a roll and place on parchment lined baking sheet.
8. Brush generously with butter.
9. Repeat with remaining phyllo and apple filling.
10. Bake@ 400 for 20 minutes, reduce to 350 and bake for an additional 10 minutes Dust cooled strudels with icing sugar.
Title: Darkest Chocolate Biscotti
Ingredients:
- 2 flour
- 1/2 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 6 unsalted butter
- 1 sugar
- 2 eggs
- 1
Instructions:
1. Heat oven to 375°F Mix butter and sugar until fluffy. Combine flour, cocoa, baking powder, baking soda, and salt. Add dry to butter/sugar mix. Fold in dark chocolate chips.
2. Half dough and roll out on separate pans, slightly flattening the top.
3. Bake once for 20 minutes, let cool (about 15 minutes) thickly slice and bake at 325F for 30 minutes.
4. **Option: melt additional dark chocolate in double boiler and coat bottoms of finished Biscotti.
Title: Sunshine Sandwiches
Ingredients:
- 1/3 granulated sugar
- 3/4 butter
- 2 butter
- 1 egg
- 2 lemons
- 1 yellow cornmeal
- 1/4 powdered sugar
- 2 lemon juice
- 2 -3
Instructions:
1. Preheat oven to 375 degrees. Place granulated sugar in shallow bowl.
2. Beat 3/4 cup butter in large bowl with electric mixer to medium speed until fluffy. Add egg and lemon peel; beat 30 seconds.
3. Add cake mix, 1/3 at a time, beating at low speed after each addition until combined. Stir in cornmeal. (Dough will be stiff).
4. Shape dough into 1-inch balls; roll in sugar to coat. Place 2 inches apart on ungreased cookie sheets.
5. Bake 8 to 9 minutes or until bottoms begin to brown. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely.
6. Meanwhile, beat powdered sugar and remaining 2 tablespoons butter in small bowl with electric mixer at low speed until blended. Gradually add enough lemon juice to reach spreading consistency.
7. Spread 1 slightly rounded teaspoon frosting on bottom of one cookie. Top with second cookie, bottom side down. Repeat with remaining cookies and frosting. Store at room temperature for up to 24 hours or freeze.
Title: Yankee Mud Cakes
Ingredients:
- 10 chocolate chips
- 10 unsalted butter
- 1/4 salt
- 1 vanilla
- 8 eggs
- 3 confectioners' sugar
- 1 flour
Instructions:
1. In a saucepan set over low heat, or in the microwave, melt together the chocolate chips and butter, stirring till smooth.
2. In a separate bowl, beat together the salt, vanilla, and the eggs, beating till smooth.
3. Add the confectioners sugar, and beat again till smooth; the mixture will start to build in volume.
4. Add the chocolate mixture, then the flour, stirring till smooth; the batter will be a light hot cocoa color.
5. Use vegetable oil pan spray to heavily grease 18 muffin or cupcake cups (3 6-cake pans).
6. Spoon the batter into the muffin cups, filling them right to the brim.
7. Refrigerate the cakes till they're thoroughly chilled; I refrigerated mine for 3 hours, though longer would be fine, too.
8. Preheat your oven to 450°F. Bake the cakes for 13 minutes exactly!
9. An instant-read thermometer inserted into the center will read in excess of 165°F when I measured it, the temperature had risen to 185°F and was still climbing.
10. If you don't have a thermometer, poke open the top of one cake with a sharp knife tip; you should see molten batter inside.
11. However, the cake should also appear well-set all around the edges.
12. When you've determined they're done, remove the cakes from the oven, and set the pan on a rack.
13. Set your timer for 5 minutes; when the timer goes off, run a dull (butter) knife around the edge of each, and very carefully lift them onto a serving tray or onto individual serving plates.
14. Serve immediately, with whipped cream, ice cream, and/or raspberries, and/or hot fudge sauce, if desired.
Title: Strawberry Fool
Ingredients:
- 1 strawberry
- 1/4 Splenda granular
- 2 nutmeg
- 1 vanilla extract
- 1/2 heavy cream
- 1
Instructions:
1. Coarsely chop half of the berries and place in a small saucepan with the preserves and Spenda.
2. Heat over medium-high heat until the berries begin to release juice and the preserves have dissolved, about 2 minutes.
3. Transfer to a large bowl; stir in the nutmeg and vanilla, and chill.
4. Slice the remaining strawberries and set aside.
5. When ready to serve, whip the cream to stiff peaks. Stir the sliced strawberries into the cooled strawberry mixture and gently fold in the whipped cream, half at a time.
6. Spoon into serving dishes and garnish with the reserved whole berries.
Title: Swedish Taffy Creams
Ingredients:
- 1 butter
- 1 1/2 flour
- 1 baking powder
- 1 1/3 sugar
- 1/3 milk
- 1/3 dark corn syrup
- 1 1/3 vanilla
- 1
Instructions:
1. Melt butter over low. Remove from heat. Stir in everything else except the frosting.
2. Drop by scant teaspoon onto greased and floured cookie sheets. Bake at 350°F for 10-12 minutes.
3. Remove carefully from sheet. Just before serving, sandwich two cookies together with frosting.
Title: Blueberry Crumble
Ingredients:
- 3 fresh blueberries
- 1/4 sugar
- 1 oatmeal
- 1/2 whole wheat flour
- 1/4 brown sugar
- 2 butter
- 2
Instructions:
1. Preheat oven to 375°F
2. Combine first 3 ingredients in an 8-inch square baking dish.
3. Set aside.
4. Combine oats, flour and brown sugar in a bowl; cut in butter with a pastry blender, until mixture resembles coarse meal.
5. Sprinkle over berries.
6. Bake for 30 minutes.
7. Top with low-fat frozen yogurt.
8. Calories per serving: 110 Fat: 2 g. Cholesterol: 0 mg. Sodium: 21 mg.
9. For exchange diets, count: 1/2 bread/starch, 1 fruit.
Title: Buttermilk Chocolate Cake With Fudge Icing
Ingredients:
- 2 unsalted butter
- 5 unsalted butter
- 1 salt
- 1 1/4 baking soda
- 1 buttermilk
- 1 sugar
- 1 confectioners' sugar
- 1 unsalted butter
- 2 brewed coffee
- 5 vanilla extract
- 6
- 5
Instructions:
1. Preheat oven to 350º. Melt chocolate in a small heatproof bowl set over a small pot of gently simmering water over medium-low heat, stirring occasionally with a wooden spoon. Remove bowl from heat and set aside until chocolate is cool. Meanwhile, grease an 8" square cake pan with 1 teaspoons of the butter and set aside. Sift flour and salt together in a small bowl and set aside. Stir baking soda into buttermilk in another small bowl and set aside.
2. Beat sugar and the remaining 5 tablespoons butter together in a large mixing bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in egg yolks, then add melted chocolate and beat until thoroughly combined. Add one-third of the flour mixture, then one-third of the buttermilk mixture, beating well after each addition. Repeat process to use all of both mixtures, then pour batter into prepared pan and bake until a toothpick inserted in center of cake comes out clean, 40–50 minutes. Transfer cake to a rack to cool in pan, then invert onto a cake plate.
3. For the frosting: Sift confectioners' sugar and cocoa together in a medium bowl. Stir in butter, then coffee, then vanilla, mixing well with a wooden spoon after each addition, until frosting is smooth. Ice top and sides of cake with frosting.
Title: Miller Rhubarb Dump Cake
Ingredients:
- 4 rhubarb
- 1 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 butter
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix rhubarb with jell-o mixes and sugar. Coat well.
3. Using a 9x13 inch glass pan, place the rhubarb mixture and spread out.
4. Sprinkle the dry cake mix over the rhubarb mixture. Pour the water over the cake mixture and the butter over the water.
5. NOTE: Don't worry if the layers make pools of liquid. It will all combine as it bakes.
6. Bake 35-40 minutes, until the cake is bubbly and the edges are lightly browned.
7. Cool completely and enjoy. Refrigerate leftovers.
Title: Kittencal's Best Nanaimo Bars (No Bake)
Ingredients:
- 1/2 butter
- 1/4 sugar
- 5 egg
- 1 graham cracker crumbs
- 1 3/4 coconut
- 1/2 butter
- 1 half-and-half cream
- 1/2 vanilla custard powder
- 8 icing sugar
- 2 butter
- 2
- 6
- 4
- 1
Instructions:
1. For bottom layer: In a double boiler, or on the stove element (on low heat) melt the first 3 ingredients, remove from heat; add in the egg, stir to combine and thicken. Stir in cracker crumbs, coconut and chopped nuts.
2. For microwave method; melt the butter with sugar in microwave until the butter is completely melted, removing one time to stir (you do not have to cook until very hot) mix in cocoa powder until well combined, then vigorously whisk in eggs until combined, then stir in remaining ingredients (the mixture will be thick so I always mix with my hands).
3. Press firmly into prepared ungreased 8 x 8-inch square pan.
4. For the middle layer: cream butter, half and half, custard powder and icing sugar; beat until light and creamy.
5. Spread over the bottom layer; refrigerate for 10-15 minutes.
6. For the topping: In the microwave, or on top of the stove, on low heat, melt the chocolate squares with the 4 Tbsp butter; stirring to combine adding in the whipping cream for a more creamier texture if desired.
7. Pour evenly over the middle creamy layer (smooth out with a spoon to even out if necessary).
8. Refrigerate for 1 hour before cutting.
Title: Cranberry Cake W/Almond Glaze
Ingredients:
- 1 lemon
- 2 cranberries
- 2 1/4 granulated sugar
- 1/8 cinnamon
- 3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 cream cheese
- 6 eggs
- 1 vanilla extract
- 1/4 vanilla extract
- 1 1/4 confectioners' sugar
- 1 water
- 1
Instructions:
1. Preheat oven to 350°F Grate 1/4 tsp peel from lemon and squeeze 2 tsp juice. Set juice aside.
2. In a saucepan, combine 1 C cranberries, 1/4 C granulated sugar, grated lemon peel, and cinnamon. Cook on medium-low 10 minutes, or until some cranberries burst, stirring frequently. Cool completely. Stir in remaining cranberries.
3. Grease and dust with flour a 12-cup Bundt pan. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
4. Cream butter and cheese until fluffy and smooth with mixer. Gradually add 2 C of sugar, 1/2 C at a time. Beat 1 minute longer. Add eggs, 1 at a time, beating after each addition. Beat in 1 tbsp vanilla extract and 1 tsp almond extract. Reduce mixture speed to low and add flour mixture. Beat until just combined.
5. Spoon 3/4 cake batter into Bundt pan. Top with cranberry mixture in an even layer. Top all with rest of cake batter. Bake 55 min to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert onto rack; remove pan. Cool completely.
6. In medium bowl, whisk together confectioners' sugar, reserved lemon juice, water, and remaining 1/4 tsp almond extract until smooth; drizzle over cake. Garnish with almonds.
Title: Sweet Cinnamon Graham Cookies (Gift Mix in a Jar)
Ingredients:
- 1/2 brown sugar
- 1/2 sugar
- 1 1/4 flour
- 1/2 baking soda
- 1/4 cinnamon
- 1 1/4 graham cracker crumbs
- 3/4 butter
- 3/4 egg
- 1 milk
- 2 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the brown sugar, sugar, flour, baking soda, cinnamon, graham cracker crumbs and then miniature M&Ms - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. SWEET CINNAMON GRAHAMS COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3/4 cup butter, softened, 1 egg, 2 tbsp milk and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. In a large bowl, blend the butter, egg, milk and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 8-10 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: Big Brain Cupcakes
Ingredients:
- 1 heavy cream
- 1 1/2 cream cheese
- 1 eggs
- 1 buttermilk
- 1 old fashioned oats
- 4
- 1
- 1/2
- 1
- 24
Instructions:
1. Make frosting: Combine 2 cups chopped 3 MUSKETEERS® Brand FUN SIZE® Bars with 1 cup heavy cream. Microwave for 1 minute, stirring frequently until smooth. Chill mixture for 1 hour. Beat cream cheese until smooth and blend with chilled 3 MUSKETEERS® Brand FUN SIZE® Bars mixture. Set aside 1 cup of frosting and spoon rest into resealable bag, snip off a 1/3-inch corner, chill until ready to use.
2. Make cupcakes: Combine cake mix with eggs, buttermilk and oil. Fold in oats and M&M'S® BAKING MINIS® Chocolate Candies into batter. Divide batter evenly between 24 muffin cups fitted with paper cupcake liners. Bake in preheated 350-degree oven for 20-25 minutes. Cool completely.
3. Spread cupcakes tops with thin layer of frosting. Pipe brain shapes on top. Add a toothpick banner if desired and sprinkle with M&M'S® BAKING MINIS® Chocolate Candies.