lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Orange-Raisin Cake
Ingredients:
- 2/3 brown sugar
- 3 flour
- 1 1/2 cinnamon
- 2 butter
- 2/3 pecans
- 3 walnuts
- 3/4 apples
- 2 raisins
- 2 sugar
- 3/4 cinnamon
- 1/2 brown sugar
- 1/3 white sugar
- 3 eggs
- 1 1/2 vanilla
- 3 flour
- 1 2/3 baking soda
- 1 baking powder
- 1 1/2 salt
- 1/8 sour cream
- 1/2
- 1/3
Instructions:
1. Set oven to 350 degrees (oven rack to second-lowest position).
2. Butter a 10-inch springform pan.
3. For the topping: mix together brown sugar, flour and cinnamon; blend in butter, then mix in nuts; set aside.
4. For the cake: In a bowl mix together chopped apples, raisins, 2 tablespoons white sugar and 2 teaspoons cinnamon. cinnamon.
5. In another bowl beat together brown sugar, white sugar and oil for about 3 minutes.
6. Add in eggs one at a time, beating well after each addition.
7. Add in orange rind and vanilla; mix till combined.
8. In another small bowl, mix together flour, baking soda baking powder and salt.
9. In another small bowl whisk together the orange juice with sour cream; then add the flour mixture and sour cream mixture to the egg mixture, mixing JUST until blended.
10. Stir in HALF of the apple mixture into the batter; mix to combine.
11. Spread HALF of the batter into prepared baking pan.
12. Top with remaining apple mixture then sprinkle the topping mixture on top.
13. Bake for about 50-60 minutes, or until cake tests done.
Title: Lemon Lust Cake
Ingredients:
- 1 flour
- 1 butter
- 1/2 walnuts
- 1 powdered sugar
- 1 cream cheese
- 1 Cool Whip
- 3 milk
- 2 instant lemon pudding
Instructions:
1. Preheat oven to 350 degrees. Spray pan with Pam.
2. For the crust: mix well and press into bottom of 13 x 8 inch Pyrex pan 1 Celsius flour, 1 cube soft butter, 1/2 Celsius chopped walnuts. Bake for 15 or 20 minutes or until brown. Cool.
3. For the first filling: combine sugar and cheese until smooth. Add Cool Whip and mix well. Spread on crust.
4. For the second filling: Combine milk and pudding and stir until thick. Place on first filling.
5. For the topping: Cover with Cool Whip. Sprinkle with chopped walnuts. Place in refrigerator. Cuts better if refrigerated overnight.
Title: Poppy Seed Chiffon Cake
Ingredients:
- 3/4 milk
- 1/2 poppy seed
- 2 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 vanilla
- 7 cream of tartar
- 2
- 1
- 7
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Wash angel food tube pan in hot soapy water to ensure it is totally grease free.
3. Combine milk and poppy seeds in small bowl and let stand for 2 hours.
4. Sift flour, sugar, baking powder and salt into medium mixing bowl.
5. Make a well in the center.
6. Add next 4 ingredients to well in order given.
7. Add poppy seed mixture to well. Set aside. DON'T beat yet.
8. In large mixing bowl beat egg whites and cream of tartar until very stiff.
9. Using same beaters beat egg yolk-flour mixture until smooth and light.
10. Pour 1/4 at a time over beaten egg whites folding in with rubber spatula until all traces of flour disappear. DO NOT stir.
11. Pour into ungreased 10 inch angel food tube pan.
12. Bake in oven for 55 minutes.
13. Increase heat to 350 degrees and bake 10-15 minutes more until an inserted wooden pick comes out clean.
14. Invert pan to cool.
15. Some suggested frostings are Caramel, Seafoam or a Vanilla Glaze.
Title: Hulda's Krumkake
Ingredients:
- 3 eggs
- 2/3 sugar
- 1/2 cardamom
- 1 brandy
- 6 butter
- 1/3 water
- 2/3 flour
Instructions:
1. Mix altogether.
2. Preheat krumkake baker about 3 minutes.
3. Bake in electric krumkake baker, 25-30 seconds.
4. Roll into cone shape immediately.
5. Cool completely before storing.
6. I have never done this but have wondered if you could use same recipe except swap out the brandy and cardamon for limoncello? Or make a variation of a cannoli and stuff with cannoli filling instead?
Title: Fudgy Chocolate Peanut Butter Thumbprints
Ingredients:
- 1 crunchy peanut butter
- 1/2 eggs
- 2 vanilla
- 1 crunchy peanut butter
- 2/3 butter
- 1/3
- 1/4
- 2
Instructions:
1. Heat oven to 350°F
2. Lightly spray large cookie sheets with non-stick cooking spray, or line with cooking parchment paper.
3. Reserve frosting packet from brownie mix.
4. In large bowl, beat brownie mix, 1/2 cup peanut butter, the eggs and vanilla with electric mixer on low speed 20 seconds. Beat on high speed 30 to 40 seconds or until completely mixed.
5. Stir in chocolate chips.
6. Drop 24 heaping tablespoons of dough 2 inches apart onto cookie sheets.
7. Press thumb into center of each cookie to make indentation, but do not press all the way to the cookie sheet (if dough sticks to thumb, spray thumb with cooking spray).
8. Bake 9 to 11 minutes or until almost no indentation remains when touched.
9. Cool 1 minute; remove from cookie sheets to cooling rack.
10. Cool completely, about 20 minutes.
11. In small bowl, beat contents of reserved frosting packet, 1/3 cup peanut butter and the butter with electric mixer on medium speed until smooth.
12. Fill each thumbprint indentation with 2 teaspoons frosting mixture, spreading slightly; sprinkle with peanuts.
13. Let stand until frosting mixture is set.
14. Store loosely covered in single layer.
Title: Quick and Easy Molten Chocolate Cakes
Ingredients:
- 4 butter
- 1/2 powdered sugar
- 1 eggs
- 2 flour
- 2 powdered sugar
- 6 ice cream
- 1
Instructions:
1. Preheat oven to 425 degrees. Butter 4 (3/4 c.) custard cups or souffle dishes. Place on baking sheet.
2. In a large microwaveable bowl, microwave chocolate and butter on high for 1 minute.
3. Stir with wire whisk until chocolate is completely melted. (You may microwave for an additional 30 seconds if chocolate is not melting.).
4. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter evenly between prepared cups. (The cups will be filled until less than half an inch from the top.).
5. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minutes. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes.
6. Dust each cake with powdered sugar, and top with a scoop of your favorite ice cream, chocolate syrup, and whipped cream.
Title: Better Than Sex Cake
Ingredients:
- 10 1/4 water
- 1 1/4 eggs
- 1/3 sweetened condensed milk
- 3 Cool Whip
- 1
- 8
- 1
Instructions:
1. Pre-heat oven to 350.
2. Make and bake cake as directed on package in a 9 x 13 pan.
3. Poke top of warm cake every 1/2" with handle of wooden spoon.
4. Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
5. Drizzle with caramel or butterscotch topping.
6. Run knife around sides of pan to loosen cake.
7. Cover and refrigerate about 2 hours or until cake has chilled.
8. Spread cool whip over top of cake.
9. Sprinkle with toffee chips.
10. Store cake covered, in the refrigerator.
Title: Californias Almond Joy Cookie Balls
Ingredients:
- 2 sweetened condensed milk
- 1 sweetened flaked coconut
- 3 vanilla extract
- 1
- 36
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper that has been lightly greased.
3. In the microwave, melt the chocolate with the sweetened condensed milk, stirring after every minute of cook time. Microwave cook times vary; you know your oven better than I do, so no specific cook times; just until melted and smooth.
4. Pour the chocolate mixture over the coconut in a large bowl. Stir in the vanilla. Mix well until the coconut is completely coated.
5. Drop dough by teaspoonfuls onto the prepared baking sheet. Top each cookie with an almond, pressing down slightly.
6. Bake at 350 degrees for ten to twelve minutes. Check at about 8 minutes though as the bottoms tend to burn easily. Double panning is a good idea if they still seem doughy but bottoms are done.
7. Let cool on pan for one minute, then transfer to cooling rack and cool completely.
Title: Honey Glaze
Ingredients:
- 1 1/2 honey
- 2 lemon juice
- 1/2 water
- 1/2 lemon zest
Instructions:
1. Boil all ingredients until thick.
2. Remove from heat, and pour over cake.
Title: Velvet Butter Cake Layers
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/8 granulated sugar
- 1/4 unsalted butter
- 9 Philadelphia Cream Cheese
- 3 half-and-half cream
- 1/3 water
- 1/3 eggs
- 4
Instructions:
1. Preheat oven at 325 degrees.
2. Blend all ingredients on low speed for 30 seconds, until combined.
3. Blend all ingredients on medium speed for 2 minutes, scraping down sides of bowl with spatula, to aerate mixture.
4. Pour batter into greased and floured 9" cake pans.
5. Bake 20- 25 minutes or until a wooden pick inserted in center comes out clean. Do not overbake.
6. Cool completely on cake racks, and frost with your favorite icing.
Title: Polenta Bake With Plums and Berries (Gluten-Free)
Ingredients:
- 2 plums
- 160 eggs
- 2 butter
- 50 sugar
- 70 cinnamon
- 1 1/2 vanilla yogurt
- 100 polenta
- 90 milk
- 80
Instructions:
1. Wash and pit the plums and cut into eight pieces. Place in a greased oven-proof dish. Add the red fruit jelly or fruit respectively.
2. Preheat the oven to 180°C.
3. Divide the eggs. Cream egg yolks with butter, sugar and cinnamon. Add polenta, yogurt and milk.
4. Beat the egg whites into peaks and fold into the polenta mixture.
5. Pour on top of the fruit and bake for 40-45 minutes.
6. After 25-30 minutes you might need to cover the dish for the rest of the baking time to prevent it from browning too much.
7. Serve warm with vanilla ice-cream or whipped cream.
Title: Sunset Magazine's Whole Orange Cake
Ingredients:
- 1 butter
- 1 1/4 granulated sugar
- 3 eggs
- 1/2 oranges
- 2 flour
- 2 1/2 salt
- 1/4 ground cardamom
- 1/4 baking soda
- 1/4 baking powder
- 1/2 powdered sugar
- 1 1/2 orange zest
- 3
- 1/2
Instructions:
1. Preheat oven to 325°. Coat a 10-cup Bundt pan with butter. I don't have a bundt pan anymore and used a tube pan instead.
2. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs (and almond extract if using.) Note: I used my KitchenAid stand up mixer to prep the batter.
3. Whirl orange chunks in a food processor until mostly smooth but not puréed. Add the orange chunks to the batter and beat until blended.
4. Add flour, salt, (cardamom if using), baking soda, and baking powder to bowl and beat until smooth. Spread batter in prepared pan.
5. Bake until a toothpick inserted in the center comes out with only a few crumbs clinging to it, about 55 minutes. Cool pan on a rack 10 minutes, then invert cake onto rack and let cool completely.
6. Whisk together powdered sugar and orange juice in a small bowl. Stir in orange blossom water if using. Drizzle over cooled cake.
7. Let glaze set (garnish with toasted almonds if using) and the orange zest, then slice cake.
Title: Bienenstich
Ingredients:
- 1 heavy whipping cream
- 1 sugar
- 2 all-purpose flour
- 4 eggs
- 1/2 vanilla
- 1 baking powder
- 1 butter
- 1 sugar
- 6 honey
- 4 heavy whipping cream
- 4 vanilla
- 1 prepared vanilla pudding
Instructions:
1. Topping:
2. Melt the butter in a saucepan over low heat. Stir in the honey, cream and sugar. Let the mixture boil for 5 minutes then add the almonds and vanilla. Set aside and allow to cool.
3. Cake:
4. Mix the whipping cream and sugar until smooth, then add the eggs one at a time and beat well. Add the flour, vanilla and baking powder. Pour into two greased and floured jelly roll pans. Bake at 350°F for 20 minutes.
5. Spread the topping on the partially cooked top layer of the cake and allow to bake for another 15-20 minutes until golden brown. Make the vanilla pudding mix according to the package. Allow the cake to cool before assembling the final product.
Title: Heath Bars
Ingredients:
- 2 pecans
- 1 light brown sugar
- 1 butter
- 6
Instructions:
1. Spread pecans on large, greased cookie sheet (one with a lip).
2. Cook the butter and brown sugar to almost hard ball stage (300 degrees).
3. Pour mixture over pecans.
4. While the mixture is still very warm, place the Hershey bars onto the surface.
5. Let them melt, then spread the chocolate layer evenly with a knife.
6. Let cool until cold and cut or break into bite-sized pieces.
Title: Mini Nutella Brownies-4 Ingredients
Ingredients:
- 1/2 egg
- 1 all-purpose flour
- 5 hazelnuts
- 1/2 peanuts
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Use paper or foil liners in a 12-cup mini muffin pan.
2. Add the Nutella spread and egg to a medium bowl and whisk until well blended. Whisk in the flour until well blended. (If you aren't adding any chopped nuts to the top of the brownies, the author suggests adding 1/4 teaspoon ground cinnamon to the flour).
3. Spoon the batter into each prepared muffin tin (about 3/4 full) and sprinkle each with some of the chopped nuts.
4. Bake for 11-12 minutes. Cool completely on a rack.
Title: Creamy Raspberry Mallow Pie
Ingredients:
- 1 raspberry gelatin powder
- 1/2 boiling water
- 1/2 cold water
- 1 frozen raspberries
- 20 marshmallows
- 1 Cool Whip
- 1
Instructions:
1. Dissolve jello powder in 1/2 cup boiling water.
2. Stir in 1/2 cup cold water, chill until syrupy.
3. Heat the raspberries and juice.
4. Add the marshmallows,stir until they are melted.
5. Chill until thick.
6. Fold in 1/2 the Cool Whip and partially thickened jello.
7. Pour into baked pie shell.
8. Chill, top with remaining Cool Whip.
9. Sprinkle a few droplets of red food coloring.
10. Swirl with the tip of a knife.
11. Optional: You may substitute strawberries if you wish.
Title: Lime Hazelnut Cutout Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/4 fresh lime juice
- 1 lime zest
- 2 1/2 all-purpose flour
- 3/4 hazelnuts
- 1/2 cream cheese
- 3/4 icing sugar
- 2 lime juice
- 1/2 vanilla extract
- 1 lime zest
Instructions:
1. Cream the butter and sugar until light and fluffy.
2. Beat in the lime juice, lime zest, and vanilla extract.
3. Combine the flour and hazelnuts. Gradually add to the beaten mixture. Cover and chill 1 hour.
4. Roll out to 1/4 inches thickness. Cut with a floured 2 inches cookie cutter. Place 1 inches apart onto ungreased baking sheets.
5. Bake at 350*F (180*C) for 10-12 minutes or until lightly browned. Remove to wire racks to cool completely.
6. For frosting, mix all the frosting ingredients together. Transfer to a resealable plastic bag. Cut a small hole in the corner and drizzle over cooled cookies. Store cookies in an airtight container.
Title: Peach Bellini Cupcakes
Ingredients:
- 1 unsalted butter
- 2 sugar
- 1 vanilla
- 6 all-purpose flour
- 3 baking powder
- 3 salt
- 1/2 unsalted butter
- 3/4 powdered sugar
- 1/4 milk
- 1 vanilla
- 3/4
- 4
- 1/4
- 1
- 2 -3
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium sized bowl combine flour, baking powder and salt.
3. In a large mixing bowl beat together butter and sugar for 3-5 minutes, until light and fluffy. Add vanilla; then beat in egg whites one at a time.
4. Stir together the champagne and schnapps in a spouted measuring cup.
5. To the butter mixture, gradually add in flour mixture and the champagne/schnapps mixture, in three alternating additions, beginning and ending with the flour mixture.
6. Gently stir in the diced peaches.
7. Pour batter into cupcake liners, filling 2/3 full.
8. Bake at 350 degrees F for 25-30 minutes, or until toothpick inserted into center comes out clean.
9. To make the frosting:
10. Beat together the butter and vanilla.
11. Add powdered sugar in one cup increments, then add champagne, milk, peach schnapps and food coloring.
12. Frost cupcakes once they have completely cooled. I also sprinkled with a little orange and yellow sugar, for decoration.
13. Makes 2 dozen cupcakes.
Title: Creamy Chocolate Cupcakes
Ingredients:
- 1 sugar
- 3 water
- 2/3
- 1
- 2
- 4
Instructions:
1. Combine brownie mix and water. Stir until blended. Spoon batter evenly into 12 muffin cups lined with paper liners, coated with cooking spray.
2. Combine cheese and sugar, beating at medium speed until light and fluffy. Add egg white, beating well.
3. Stir in melted chocolate. Spoon 2 heaping teaspoons cheese mixture into center of each cupcake. Bake at 350F for 20-25 minutes or until centers are set.
4. Remove from pan and let cool on a wire rack.
Title: Pistachio Ripple Chocolate Cake
Ingredients:
- 1/2 chocolate chips
- 1/2 pecans
- 1 instant pistachio pudding mix
- 1/2 water
- 1 eggs
- 1 confectioners' sugar
- 5
- 1
Instructions:
1. Grease and flour a Bundt pan. Sprinkle chips and pecans over bottom of pan.
2. Mix cake ingredients except the chocolate sryup and confectioners sugar in usual manner.
3. Reserve 1 cup batter. Pour remaining batter into pan.
4. Add sryup to reserve batter, pour over batter in pan.
5. Bake 1 hour at 350. Cool 30 minutes. Turn out onto plater and sprinkle with powdered sugar.
Title: Goober Thumbprint Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 baking powder
- 1 1/2 salt
- 1/4 granulated sugar
- 1 creamy peanut butter
- 1 butter
- 1 margarine
- 1/3 vanilla extract
- 1 1/2 eggs
- 2 chocolate-covered peanuts
- 1/2
Instructions:
1. Combine flour, cocoa, baking powder and salt in small bowl.
2. Melt morsels over lowest possible heat; stir until smooth.
3. Beat sugar, 1/3 cup peanut butter, butter and vanilla in a large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually stir in flour mixture. Cover; chill just until firm.
4. Shape into 1-inch balls; press thumb into tops to make about 1/2 -inch deep impressions. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoons peanut butter; press 3 goobers into peanut butter.
5. Bake in preheated 350F oven for 10-15 minutes or until sides are set. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 white sugar
- 1 vanilla
- 1 egg
- 1 walnuts
- 1 brown sugar
- 2 flour
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients. Make small balls and place on ungreased cookie sheet. Press slightly with fork in criss cross pattern. Dip fork in flour in between pressing each cookie. bake 8-11 min depending on your oven.
3. When you pull the cookies out they may not look done, let cool for 10 minutes and remove from tray. They will be very chewy and delicious!
Title: Chocolate Macadamia Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 butter
- 2/3 margarine
- 2/3 granulated sugar
- 1/2 light brown sugar
- 3 eggs
- 2 vanilla extract
- 1
- 1 1/2
Instructions:
1. In a medium bowl, combine flour and baking powder; mix well.
2. In a medium bowl, using an electric mixer set on medium, beat the butter, granulated sugar, brown sugar, cocoa powder, eggs and vanilla until light and fluffy.
3. Stir in flour mixture and chocolate chips; mix well.
4. Chill dough for 3 hours or overnight.
5. Preheat oven to 325°F.
6. Place nuts in a shallow bowl.
7. Using a tablespoon, form dough into balls; roll balls in nuts to coat.
8. Place 1" apart on lightly greased baking sheets.
9. Using the bottom of a glass, flatten cookies slightly.
10. Bake cookies for 20 minutes.
11. Transfer cookies to wire racks to cool completely.
Title: Cherry Almond Tea Cakes
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 1 1/2 granulated sugar
- 1 salt
- 1 cherry brandy
- 5 bing cherries
- 4
- 24
Instructions:
1. Preheat oven to 400 degrees. Spray muffins tins. Place mini-muffin paper liner inside each cup.
2. Melt butter in a small saucepan over medium heat. When it begins to sputter, reduce heat. Cook until butter has lightly browned. Skim foam from top and remove skillet from heat.
3. Whisk together flour, ground almonds, sugar and salt in a bowl. Add egg whites and whisk until smooth. Stir in flavoring. Pour in butter, leaving any dark brown sediment in skillet and whisk to combine. Let stand for 20 minutes.
4. Spoon 1 tablespoon of batter into each muffin cup, filling about halfway. Push a cherry in each, keeping stem up. With a small spoon, smooth batter over cherries to cover. Bake until a toothpick comes out clean and cakes are golden brown, 12-15 minutes.
5. Let cool 10 minutes. Run a knife around edges to loosen, and unmold. Cakes can be stored in airtight containers at room temperature overnight.
6. Makes 2 dozen.
Title: Festive Chocolate Mousse Cake
Ingredients:
- 36 ladyfingers
- 2 canola oil
- 1 1/4 heavy whipping cream
- 2 heavy whipping cream
- 2
- 1/3
- 1
Instructions:
1. For mousse cake:
2. Line bottom and side of 9 inch springform pan with split ladyfingers.
3. Place morsels in bowl of food processor fitted with medal blade. With processor running slowly add hot coffee.
4. Add oil and process until smooth. Transfer chocolate mixture to large bowl: cool for 2-3 minutes.
5. Fold whipped cream into cooled chocolate until no white streaks remain.
6. Pour 1/3 of mousse mixture into prepared pan.
7. Place a layer of spiit ladyfingers over mousse layer.
8. Pour 1/3 of mousse mixture over ladyfingers. Repeat with remain split ladyfingers and mouse mixture.
9. Cover; refrigerate overnight.
10. For chocolate glaze:
11. Heat morsels, cream and hot coffee in uncovered, medium microwave-safe bowl on hight power for 1 minute; stir until smooth. Add additional coffee if needed to obtain drizzle consistency.
12. Remove side of pan. Drizzle sides and top with chocolate glaze.
13. Garnish with whipped cream and curls, if desired.
Title: Grilled S'mores
Ingredients:
- 6 flour tortillas
- 1 peanut butter
- 1 miniature marshmallow
- 1
Instructions:
1. Spread peanut butter on half the tortillas. Sprinkle with chocolate chips and marshmallows.
2. Grill the plain and filled tortillas at the same time, for about 4-4 minutes.
3. Flip a plain tortilla on top of each filled one. Cut into wedges to serve.
4. ***Alternatively, you could the filled tortillas up like a burrito and wrap each one in foil. Seal the ends by folding over the foil. lace on the edge of the fire or above the coals until heated through, then unwrap and enjoy!
Title: Broiled Pineapple with Cinnamon and rum
Ingredients:
- 1 pineapple
- 1 brown sugar
- 1 cinnamon
- 1 nutmeg
- 1/2 vanilla
- 1/2 dark rum
Instructions:
1. Preheat broiler.
2. Place pineapple slices in large metal baking pan.
3. Combine sugar, cinnamon, and nutmeg.
4. Sprinkle over pineapple.
5. Broil fruit four inches from the heat till tender and carmelized.
6. Remove from heat and place on serving platter, reserving all juices.
7. Stir in vanilla and rum into reserved juices and heat over low heat and scraping any brown bits from the bottom of the pan with a wooden spoon until mixture is thick.
8. Spoon over pineapple and serve warm.
Title: Confetti Treats
Ingredients:
- 1 butter
- 1/2 egg
- 1 miniature marshmallows
- 2 salted peanuts
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix cake mix, melted butter and egg until combined. Line 12 muffin tins with liners and spray with cooking spray. Fill each tin about half full with the cake mixture. Bake for 10-12 minutes. Remove from oven and top with marshmallows, M&Ms, chocolate chips and peanuts. (This middle will probably sink in a bit - which is good for making it more like a cup!) Place back in the oven and bake for another 3-4 minutes -- until the marshmallows puff up and brown slightly.
3. Cool and enjoy!
Title: Lenguas De Gato (Cat's Tongue)
Ingredients:
- 1/2 butter
- 2/3 margarine
- 1/4 sugar
- 1 1/3 flour
- 1 vanilla
- 1/4 salt
Instructions:
1. Cream the butter and sugar.
2. Add egg whites gradually, beating well after each addition.
3. Add the salt and vanilla.
4. Add flour gradually and mix well.
5. Using a cake decorating tube, form dough into oblong, tonguelike shapes.
6. Bake in 375 degrees for 10 minutes or until golden brown.
7. Remove and let cool.
8. Store in airtight jars or store in freezer.