lumicero/recipes-ing2inst huggingface dataset:
Title: One-Bowl Carrot Cake
Ingredients:
- 1 1/2 brown sugar
- 2 eggs
- 1/4 butter
- 1/4 orange zest
- 1 vanilla extract
- 1/2 cinnamon
- 1 allspice
- 1/4 nutmeg
- 1/4 salt
- 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 carrots
- 1 1/2
Instructions:
1. Preheat the oven to 350°F Lightly grease an 8×8-inch square baking pan.
2. In a large bowl, beat together sugar and eggs until smooth. Beat in melted butter, orange juice, orange zest, vanilla, spices and salt. When combined, sift in the flour and baking soda (sifting helps evenly distribute the baking soda) and gently stir it into the batter until no streaks remain. Stir in shredded carrot, then scrape into prepared pan.
3. Bake for 36-42 minutes, until a toothpick inserted into the center comes out clean.
4. Cool on a wire rack before frosting.
Title: Sticky Croissant Toffee Pudding
Ingredients:
- 4 butter
- 2 brown sugar
- 2 maple syrup
- 2 honey
- 4 heavy cream
- 2 icing sugar
Instructions:
1. Preheat the 425 degrees F.
2. Heat the butter, sugar, maple syrup and honey gently in a small saucepan and stir until well mixed together.
3. Heat the cream in another saucepan and reduce slightly then mix with the sugar and butter mixture.
4. Place the sliced croissant in an ovenproof gratin dish and pour over the sugar and cream mixture.
5. Bake in a hot oven for 12-15 minutes.
6. Remove from oven and dust with icing sugar.
Title: Chocolate Sauce for Vanilla Cake
Ingredients:
- 1/3 cocoa powder
- 1 sugar
- 1 vanilla
- 1/2 butter
- 1/4 milk
Instructions:
1. Melt butter in saucepan.
2. Add the other ingredients.
3. Boil for 1 minute, stirring several times.
4. Pour amount desired on a slice of sheet cake.
Title: Butter Crust
Ingredients:
- 1/2 butter
- 2 sugar
- 1 flour
Instructions:
1. Crumble mixture together just until dough forms.
2. Reserve and crumble 1/4 to 1/3 dough.
3. Press remaining dough in 9" pie pan.
4. Bake at 375 degrees for 12-15 minutes.
5. Bake crumbs 10-12 minutes on cookie sheet.
6. Fill with desired filling.
7. Sprinkle crumbs over top.
Title: Blueberry Pineapple Buckle
Ingredients:
- 1 1/4 Gold Medal all-purpose flour
- 1/2 granulated sugar
- 1/4 butter
- 1/4 margarine
- 1/2 shortening
- 1 1/2 milk
- 1 baking powder
- 1/2 lemon peel
- 1/4 vanilla
- 1 salt
- 8 egg
- 1 crushed pineapple
- 1/2 fresh blueberries
- 1/3 granulated sugar
- 1/2 Gold Medal all-purpose flour
- 1/4 ground cinnamon
- 3 butter
- 1 margarine
- 1/4 brown sugar
- cornstarch
- lemon juice
Instructions:
1. Heat oven to 350ºF. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
2. In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
3. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
4. Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.
Title: Cranberry Bread Pudding
Ingredients:
- 1/2 dried cranberries
- 1 nonfat milk
- 1/3 egg substitute
- 1 brown sugar
- 1 vanilla
- 1/4 cinnamon
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Toss together bread cubes and cranberries; place in a 6-ounce custard cup; if doubling recipe you can use a small casserole dish.
3. Stir together milk, egg substitute, brown sugar, vanilla and cinnamon.
4. Pour over bread mixture; bake 22 to 25 minutes or until knife inserted in center comes out clean; cool slightly, serve, enjoy.
Title: Red Devils Food Cake With Boiled Icing
Ingredients:
- 4 sugar
- 1 eggs
- 2 water
- 1/2 vanilla
- 1/2 salt
- 2 flour
- 1 baking powder
- 1/8 baking soda
- 1 1/2 sugar
- 1 vinegar
- 1 water
- 1 vanilla
- 1
- 1/2
- 1
- 1/2
Instructions:
1. Cut the chcolate into small pieces. Add water and cook for 1 minute. Stir constantly. Cool.
2. Cream fat and sugar. Add the rest of the ingredients including chocolate mix. Beat for 2 minutes. Pour into shallow pan fitted with wax paper.
3. Bake 30 minutes in a moderately slow oven. [approx 325F].
4. Cool and frost.
5. Boiled Frosting:
6. Mix the sugar, vinegar and water. Mix well. Boil gently without stirring until a fine thread forms when a portion is poured from the spoon. Pour at once into beaten egg white. Beat until thick and creamy. Add vanilla and frost your cake.
Title: Strawberry Splendor Pizza Recipe
Ingredients:
- 1 butter
- 2 flour
- 1 pecans
- 1 fat free cream cheese
- 1 powdered sugar
- 1 vanilla
- 1 light non-dairy whipped topping
- 3 fresh strawberries
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Coat a pizza pan with nonstick cooking spray.
3. Line with parchment paper.
4. Combine butter, flour, and pecans in medium bowl.
5. Press mixture over bottom of pan.
6. Bake in oven for 10-15 minutes. Let cool.
7. To make filling, beat together cream cheese, powdered sugar in a large bowl with a mixer.
8. Beat until well blended and fluffy--about 2 minutes.
9. Beat in vanilla.
10. Fold in whipped topping. Spread over cooled crust.
11. To garnish, place each strawberry, cut side down on top of filling to cover pie.
12. Brush strawberries with the melted jelly.
Title: Chocolate Bundt Cake With Peppermint Glaze
Ingredients:
- 2 flour
- 1 instant chocolate pudding mix
- 1 eggs
- 1 hot water
- 1 sour cream
- 4 vanilla extract
- 1/2 chocolate chips
- 1 powdered sugar
- 1
- 1 1/2
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees (175 degrees C).
2. Grease and flour a Bundt pan- mix the cocoa with the flour so it doesn't leave a white coating on the cake.
3. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla.
4. Beat until smooth.
5. Stir in chocolate chips by hand.
6. Pour batter into prepared pan.
7. Bake for 1 hour- but check it after 55 minutes just in case.
8. Allow to cool.
9. In a medium bowl, mix powdered sugar with peppermint extract (to taste- adjust as necessary), then mix a few drops of hot water.
10. Stir stir stir.
11. If it's too thick, add another couple drops of water.
12. Drizzle over turned out cake.
13. Sprinkle with crushed candy canes, if you got`em.
Title: Chocolate Applesauce Bundt Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 1/4 cocoa powder
- 1/2 baking soda
- 1 salt
- 1 ground cinnamon
- 1/2 applesauce
- 1 1/3 buttermilk
- 1/2 bittersweet chocolate
- 8 unsalted butter
- 3/4 hazelnuts
- 6
- 1/4
- 18
Instructions:
1. Preheat the oven to 325 degrees F.
2. Grease and sugar a 10-cup Bundt pan.
3. Beat the butter, oil and sugar with an electric mixer until smooth.
4. Add the eggs one at a time, mixing well after each addition.
5. Beat in the vanilla.
6. In a separate bowl, sift the flour, cocoa, baking soda, salt and cinnamon.
7. Whisk the buttermilk and applesauce together.
8. Add the flour to the butter mixture, alternating with the applesauce mixture, mixing well after each addition.
9. Stir in the chocolate chips.
10. Spoon the batter into the prepared pan and bake for 60 to 70 minutes, until a toothpick inserted comes out clean.
11. Cool the cake in the pan for 15 minutes, then turn out onto a cooling rack to cool completely.
12. For the glaze, heat the cream to just below a simmer and pour over the chopped chocolate.
13. Let sit for one minute then stir to smooth out.
14. Stir in the butter to melt in and thicken the glaze.
15. Pour over the top of the cake and let drip down the sides.
16. Garnish with the hazelnuts.
Title: Best Homemade Chocolate Pudding
Ingredients:
- 2 milk
- 2 sugar
- 1 cornstarch
- 3 salt
- 1/4 vanilla
- 3 unsalted butter
- 1
- 2
Instructions:
1. In small saucepan, melt chocolate in milk over medium heat to scalding; do not boil.
2. In a medium saucepan, combine sugar, corn starch, and salt.
3. Gradually pour in hot milk mixture, stirring constantly.
4. Cook over medium heat, stirring, until mixture boils; it's good exercise for the arms; works off calories before eating!
5. After it thickens, stir two minutes longer.
6. Remove from heat.
7. Beat egg yolks in a small bowl.
8. Add 1 tablespoon of hot mixture in yolks, stirring constantly so lumps do not form.
9. Add 1 tablespoon more pudding, stirring.
10. Stir yolks into the hot pudding and cook for two minutes, boiling gently, and of course, stirring.
11. Remove from heat.
12. Add vanilla and butter.
13. Dip into bowls while still warm.
Title: Chef Joey's Vegan Cornmeal-Thyme Cookies
Ingredients:
- 1 3/4 baking soda
- 1 cornmeal
- 1 sea salt
- 1/2 vegan margarine
- 8 raw sugar
- 1 1/4 egg substitute
- 2 water
- 4 dried currant
- 3/4 thyme
- 1 1/4
Instructions:
1. Preheat oven to 350'F.
2. Put the oven racks in upper and lower thirds.
3. Line two baking sheets with unbleached parchment paper; set aside.
4. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
5. Put margarine and sugar in the bowl of a stand mixer fitted with a paddle and cream on medium speed until pale and fluffy for about 3 minutes.
6. Mix in the egg replacer. Add the flour mixture into this on low speed until just combined.do not over mix. Hand mix in the currants and thyme.
7. Using a tablespoon or a 1 1/2 inch ice-cream scoop drop rounded balls of dough onto the parchment lined cookie sheets, spacing about 2 inches apart.
8. Bake rotating and switching positions of sheets about 1/2 way through the cooking process.
9. The cookies should be a pale golden shade. Bake for 10 to 12 minutes. Transfer cookies on parchment to a wire rack and cool completely.
10. Bon Apetit!
Title: Creamsicle Dessert Mousse
Ingredients:
- 8 cream cheese
- 1/2 heavy whipping cream
- 1/4 confectioners' sugar
- 1 fat-free instant vanilla pudding mix
- 1/2 navel orange
- 1 mint leaf
Instructions:
1. Microwave the cream cheese for 20-30 seconds and stir (should be very soft and room temperature). Blend with whipped cream by gently folding or stirring. Set aside.
2. In a seperate bowl, thoroughly mix pudding with the warmed orange drink to dissolve. Let sit for a few minutes, then mix again. Gently fold or stir in the cream cheese mixture a little at a time (it's great to get a swirl like effect).
3. Cover top of mousse with plastic wrap and chill for at least 4 hours. Scoop into dessert or champagne glasses using a large melon baller and garnish with fresh orange slices on the side of the glasses and top with a mint leaf.
Title: Pineapple Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 shortening
- 1/2 butter
- 6 eggs
- 3 sugar
- 1 baking powder
- 1/4 milk
- 1 vanilla
- 3/4
Instructions:
1. Cream sugar, shortening and butter.
2. Add eggs, one at at time, blending well after each addition.
3. Add baking powder to the flour and mix into the batter 1/2 cup at a time mixing well after each addition.
4. Add milk, vanilla and pineapple with juice to batter and blend well.
5. Pour the batter into a well greased and floured 10 inch tube pan.
6. Place in a cold oven; set oven to 325 degrees and bake for 1 1/2 hours or until done.
Title: Berry Vacherin
Ingredients:
- 6 granulated sugar
- 1 1/2 pure vanilla extract
- 2 heavy cream
- 1 1/2 confectioners' sugar
- 2 mixed berries
- 1 1/2 raspberry sauce
- 3/4 fresh raspberry
- 1 sugar
- 1/4 fresh lemon juice
- 2 salt
- 1/2 - 1
Instructions:
1. MAKE THE PAVLOVA AND THE CREAM:
2. Preheat the oven to 200ºF with two racks centered.
3. Trace a 9-inch circle on each of 2 pieces of parchment paper.
4. Turn over, and use each piece to line a baking sheet.
5. Set aside.
6. Place egg whites in the clean bowl (copper, if possible) of an electric mixer fitted with the whisk attachment.
7. Beat on high speed until soft peaks form, about 2 minutes.
8. Add 1/4 cup granulated sugar; beat to combine.
9. Gradually add remaining 1 1/4 cups granulated sugar, 1 tablespoon at a time, until whites are very stiff and glossy.
10. Add 1 teaspoon vanilla; beat just until combined.
11. Divide batter between the traced circles, and use an icing spatula or rubber spatula to spread evenly to the edges of the circles.
12. Place baking sheets on separate racks in the oven, and bake about 3 1/2 hours, switching the upper and lower sheets every 30 minutes.
13. When fully cooked, the meringues should be white and dried and crisp on the outside, yet soft and somewhat chewy inside; test by tapping the center lightly with a fork.
14. Remove from oven, and let cool completely on baking sheets.
15. Combine cream, remaining 1 teaspoon vanilla and 2 tablespoons confectioners' sugar in a chilled metal bowl; whip until cream is stiff but soft.
16. Place one meringue on a serving plate, and spread 3/4 of the whipped cream over it.
17. Scatter half of the berries over, and place the second meringue on top.
18. Spoon remaining cream onto the center of the meringue, and heap remaining berries on top.
19. Dust the top with confectioners' sugar.
20. Slice the vacherin with a thin sharp knife, and serve immediately with red raspberry sauce on the side.
21. RED RASPBERRY SAUCE:
22. Combine raspberries, sugar, lemon juice, and salt in a small nonreaactive saucepan over low heat.
23. Cook until berries release their juice an just start to break down, about 5 minutes.
24. Use a rubber spatula to press berries through a fine sieve; discard solids.
25. Let cool, and refrigerate until ready to use.
Title: Pears With Maple Syrup, Pecans and Cranberries - Microwave
Ingredients:
- 4 pears
- 1 dried cranberries
- 3 maple syrup
- 3 pecan nuts
- ice cream
- creme fraiche
Instructions:
1. Microwave method:
2. Place the peeled, cored and halved pears into a microwaveable dish. Place them cut side down.
3. Scatter the dried cranberries over the pears.
4. Pour 2 tablespoons of the maple syrup over the pears & cranberries & cover with microwaveable cling film.
5. Microwave on High for 3 minutes until softened, stirring half way through.
6. Uncover and leave to cool off slightly for a few minutes.
7. Stir the pecan nuts through the syrup.
8. Spoon into serving dishes making sure EVERYONE gets some nutty syrup & cranberries! (1 pear - 2 halves per person!).
9. Drizzle over the remaining maple syrup.
10. Serve with ice cream or creme fraiche. Yoghurt is nice with this dessert too.
11. Oven baking method:
12. Pre-heat oven to 200 C or 400°F.
13. Follow recipe as above, making sure the dish is oven proof!
14. Bake for about 45 minutes or until pears are soft but still holding their shape.
15. Mix in nuts as before and serve as before.
16. (These can also be cooked in a deep frying pan, skillet or wok on top of the stove with a lid placed over them; Bring them to a slow boil and then simmer gently for about 30 - 45 minutes. Serve as before.).
Title: Chocolate Oatmeal Cake
Ingredients:
- 1 oatmeal
- 1 1/2 boiling water
- 1/2 shortening
- 2 sugar
- 2 eggs
- 1 flour
- 1/2 salt
- 1 baking soda
- 1/2 vanilla
- 1 chocolate chips
- 1/2
- 1
Instructions:
1. Pour boiling water over oatmeal in large mixing bowl and let stand for 5-10 minutes.
2. Add shortening, sugar and eggs; mix well.
3. Add flour, salt, baking soda, cocoa and vanilla.
4. Pour into greased and floured 9 x 13" baking pan.
5. Sprinkle nuts and chocolate chips over batter.
6. Bake at 350 degrees for about 35 minutes.
Title: Lavender and Lemon Pound Cake
Ingredients:
- 3/4 unbleached all-purpose flour
- 1 baking powder
- 1 3/4 salt
- 1 1/4 unsalted butter
- 1/4 sugar
- 1/2 lemon zest
- 1 eggs
- 1
- 2
Instructions:
1. Combine the milk and lavender in a small saucepan over medium heat; bring just to a simmer; transfer to a glass measuring cup, and let cool to room temperature.
2. Preheat oven to 325°; grease inside of a 9 x 5 inch loaf pan and dust with flour.
3. In a bowl, combine the flour, baking powder, and salt.
4. In a large bowl, combine the butter, sugar, and zest; cream with an electric mixer on medium-high speed until fluffy, about 3 minutes.
5. Beat in the eggs, one at a time.
6. With the mixer on low speed, add 1/3 of the flour mixture and mix until incorporated; add 1/2 of the milk and mix until incorporated; repeat with the remaining flour and milk, ending with the flour.
7. After the last addition, mix for 30 seconds on medium speed.
8. Scrape the batter into the prepared pan and smooth the top with a rubber spatula; bake until the cake is golden brown and a pick comes out clean, 50-55 minutes.
9. Let the cake cool in the pan for about 10 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely; slice and serve.
10. Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.
Title: Lemon Tea Cookies
Ingredients:
- 1 butter
- 1/3 margarine
- 1 powdered sugar
- 1 2/3 vanilla
- 1 flour
- 2/3 powdered sugar
- 3 granulated sugar
- 3 lemon peel
- 1 lemon juice
- 1 butter
- 1/4 margarine
- 1 cornstarch
- salt
- egg
Instructions:
1. In large bowl, Beat butter, 1/3 C powdered sugar, and vanilla with mixer on medium speed until well blended.
2. Stir in flour until dough forms.
3. Cover; refrigerate 30 minutes
4. Heat oven to 350°F Shape dough into 1" balls.
5. Place balls 2" apart. Press thumb into center of each ball to make indentation.
6. Bake 8 to 10 minutes or until golden brown.
7. Remove to cooling racks and cool completely, about 30 minutes.
8. In 1 qt saucepan, heat all filling ingredients over low heat about 25 minutes, stirring constantly, until smooth and thickened.
9. Cool about 15 minutes.
10. Fill each thumbprint with rounded 1/4 tsp filling. Sprinkle 1 T powdered sugar over cookies.
Title: Lemon Blueberry Delight
Ingredients:
- 1 blueberries
- 1/3
- 2
- 1/2
- 4
Instructions:
1. Tear up shortbread into 2 cm pieces and line bottoms of parfait cups.
2. Spoon lemon curd in a layer on top.
3. Add a layer of fresh blueberries.
4. Top with whipped cream.
5. Sprinkle with shredded coconut.
Title: Mayyah's Extra Soft Mocha Oil Cake
Ingredients:
- 5 sugar
- 1 vanilla essence
- 1 baking powder
- 3 flour
- 1 instant coffee
- 2 boiling water
- 2
- 1/2
Instructions:
1. Sift all the dry ingredients together. Except the sugar.
2. Beat eggs and sugar in Kenwood chef till lighty and thick and almost double in volume.
3. Add in vanilla essence and give a quick beat (a few seconds).
4. fold sifted dry ingredients into egg mixture alternating with the liquid.
5. fold with a metal spoon.
6. Pour batter into 2 greased 25 cm sandwich tins.
7. Bake@ 180 for 30-35 minutes.
8. Allow to cool on rack.
9. Sandwich and ice with ganache or mocha and cofee butter icing.
Title: White Almond Sour Cream Wedding Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 salt
- 1 1/2 water
- 2 2/3 real vanilla
- 1/4 sour cream
- 2
- 8
Instructions:
1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6. Baking time varies according to the size and depth of pans being used.
7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
8. In 2" deep pans, this recipe makes:
9. One 14" round and one 6" round.
10. or One 16" round.
11. or One 12" round and one 10" round.
12. or One 12 X 18" sheet cake.
13. or One 12" round and one 8" round and one 6" round.
14. or Two 9" squares.
15. or 5 dozen cupcakes.
16. Half the recipe makes:
17. Two 7" rounds.
18. or Two 6" rounds and 6 cupcakes.
19. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
20. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
21. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
22. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
23. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
Title: Wilton Gingerbread Cookie Recipe
Ingredients:
- 5 - 5 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 ground ginger
- 2 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1 vegetable shortening
- 1 granulated sugar
- 1 1/4 molasses
- 2 eggs
Instructions:
1. Preheat oven to 325.
2. Thoroughly mix flour, baking soda, salt and spices.
3. Melt shortening in a large saucepan, let it cool slightly.
4. Add sugar, molasses, and eggs; mix well.
5. Add 4 cups dry ingredients and mix well.
6. Turn mixture onto lightly floured surface. Kneed in remaining dry ingredients by hand. Add a little more flour if necessary to make a firm dough.
7. Divide dough into 2 equal parts (this recipe makes 2 giant cookies).
8. Spray your pan with vegetable pan spray, press dough portion into prepared pan.
9. Bake 23-25 minutes, let cool in pan 5 minutes.
Title: Christmas Holiday Rum Balls
Ingredients:
- 3 1/2 confectioners' sugar
- 1 1/2 pecans
- 1 maraschino cherry
- 1/4 rum
- 1/3 corn syrup
- 1/3
Instructions:
1. Mix wafer crumbs with 1 cup of the confectioners sugar, pecans and cocoa and cherries.
2. Stir in rum and corn syrup.
3. Shape into 1-inch balls.
4. Roll balls on remaining sugar.
5. Store in tightly covered container. Refrigerate.
Title: Carrot Cake
Ingredients:
- 3 carrots
- 1 1/2 flour
- 2 eggs
- 4 sugar
- 2 cinnamon
- 2 baking soda
- 2 salt
- 1 cream cheese
- 8 margarine
- 1/2 powdered sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Line 3 round cake pans with waxed paper.
2. Oil and flour lined pans.
3. Mix carrots, flour, eggs and oil.
4. Mix sugar, soda, salt, cinnamon.
5. Combine two mixtures.
6. Bake at 350 degrees for 25 minutes.
7. Cool.
8. Mix cream cheese, margarine, powdered sugar and vanilla.
9. Ice with icing mixture.
10. Sprinkle with nuts.
Title: Crisp Cocoa-Pecan Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 3 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 10 golden brown sugar
- 1/3 sugar
- 1/3 light corn syrup
- 2 light corn syrup
- 2 vanilla extract
- 1 pecans
- 1 bittersweet chocolate chips
- 1/2
Instructions:
1. Whisk flour, cocoa, baking soda, and salt in medium bowl.
2. Stir butter and next five ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least four hours. (Can be made one day ahead. Keep chilled.).
3. Position 1 rack in top third of oven and 1 tack in bottom third of oven and preheat to 325 degrees.
4. Line 3 large baking sheets with parchment. Measure 2 level tablespoons of dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread dough to 3" diameter disk. Repeat with remaining dough, spacing 5" apart.
5. Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges; about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). Can be made 4 days ahead. Store airtight at room temperature.
6. Place rack inside rimmed baking sheet. Place chocolate chips in small microwave-safe bowl. Heat chips in microwave in 15 second intervals until smooth, stirring occasionally. Drizzle chocolate over cookies. Let stand until chocolate sets, about 30 minutes.