lumicero/recipes-ing2inst huggingface dataset:
Title: Healthy Christmas Cookies, Vegan and Gluten Free
Ingredients:
- 1/4 butter
- 1 coconut oil
- 1/2 egg
- 1 sea salt
- 3/4 baking soda
- 1/2 cinnamon
- 1/2
Instructions:
1. In a large bowl, cream butter, egg, and sweetener together until very smooth. Add egg and mix until well combined. Sift the baking soda, cinnamon, salt and Jay Robb Whey Protein into the almond flour. Then slowly add almond flour mixture into butter mixture. Mix until well combined. Form into a tight ball and cool in fridge until chilled.
2. Preheat oven to 325 degrees F. Place dough onto non-stick surface (I used parchment paper), then top with another piece of non-stick surface (again, I used parchment paper). Roll dough out to approximately 1/4 inch thickness. Cut dough with Christmas cookie cutters, and place onto baking sheet.
3. Bake for 7 minutes, or until lightly browned. Then turn off oven and leave cookies in for an additional 10 minutes. This will create a crispier cookie. Set the cookies out to cool and top with your favorite cream cheese frosting! Makes 2 dozen cutouts.
Title: My Dad's Favourite Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 3/4 vanilla extract
- 1 1/2 flour
- 2 baking powder
- 1/4 salt
Instructions:
1. In a large bowl, cream together butter, sugar and egg. Add vanilla.
2. In a separate bowl, sift together flour, baking powder and salt. Add dry mixture to other bowl and mix well.
3. Chill in the fridge for 30 minutes.
4. Preheat oven to 375 Degrees F.
5. On a lightly floured surface, roll out dough to 1/8 " thickness. Cut into various shapes with cookie cutters. Arrange on cookie sheet. (They spread a bit so leave some room)
6. Decorate with sprinkles, sugar, chocolate chips, etc. prior to baking.
7. Bake 5-6 minutes. Remove them from the oven just BEFORE they start to turn brown. They will cook a little bit more on the pan while waiting to cool.
8. When cooled a bit, remove to a wire rack for complete cooling.
Title: Mom's Apple Crisp
Ingredients:
- 3 -4 apples
- 1/2 flour
- 3/4 brown sugar
- 1/2 butter
- 3/4
Instructions:
1. Peel apples and remove cores.
2. Slice apples into thin slices and put into lightly greased casserole dish.
3. Mix sugar and flour together.
4. Cut in butter until you have course crumbs.
5. Stir in oats and pour over apples.
6. Bake at 350°F for 35 minutes.
Title: Easy Caramel Praline Apple Dip
Ingredients:
- 1 Kahlua
- 3 pecans
- 3/4 green apples
- red apple
Instructions:
1. Slightly warm Marzettis' Apple Dip in the microwave according to directions on container (1-2 minutes on high) Transfer dip to serving bowl.
2. Stir in the Kahula and pecans.
3. Core and slice the apples.
4. To avoid darkening, presoak in the Fresh Fruit Protector (according to package directions) or use lemon water.
5. Arrange on platter and serve!
6. ENJOY!
Title: Healthy Tofu Banana Pudding
Ingredients:
- 16 silken tofu
- 2 bananas
- 2 raspberry vinegar
- 2
Instructions:
1. Blend tofu and bananas in a blender.
2. Melt chocolate in a double boiler.
3. Pour the chocolate into the blender, blend well.
4. Add the vinegar to the blender.
5. Mix until all of the ingredients are combined.
6. Pour mixture into a shallow dish.
7. Refrigerate for three hours.
Title: Hazelnut Creme Brulee
Ingredients:
- 8 granulated sugar
- 1/3 heavy whipping cream
- 1 1/2 pure vanilla extract
- 1/2 hazelnut syrup
- 1
- 2
- 1/4
Instructions:
1. preheat oven to 300.
2. in a large bowl, whisk together egg yolks and 1/3 cup of sugar until the sugar has dissolved and the mixture is thick and pale yellow.
3. add cream, creamer, syrup and vanilla,and continue to whisk until well blended.
4. strain into a large bowl, skimming off any foam or bubbles.
5. divide mixture among 6 ramekins or custard cups.
6. place a paper towel in the bottom of a 9 by 13 inch baking dish so the ramekins do not slide.
7. put the ramekins on the paper towel.
8. to make a water bath pour look warm water into pan until about halfway up the side of the ramekins.
9. bake until set around edges but still a little loose in the very center (think jello), about 40 to 50 minutes.
10. remove from oven and let cool in water bath chill for at least 2 hours or up to 2 days.
11. when ready to serve, sprinkle about 2 teaspoons of superfine sugar over each custard.
12. for best results use a hand held torch to melt and lightly brown sugar.
13. rechill custard for a few minutes before serving.
14. if you do not have a torch place under a broiler until sugar melts.
Title: Pumpkin Custard
Ingredients:
- 2 pumpkin puree
- 3 eggs
- 1/2 brown sugar
- 1/2 salt
- 1/2 pumpkin pie spice
- 1
Instructions:
1. Beat eggs until blended. Then mix all ingredients together.
2. Bake for 10 to 15 minutes or until cooked.
3. Serve with lightly sweetened, softly whipped cream.
Title: Teri Hatcher's Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 1 egg
- 1 white sugar
- 1/2 light-brown sugar
- 3/4 vanilla
- 1 salt
- 1/2 baking soda
- 3/4 flour
- 2 flour
- 3 cinnamon
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 325.
2. So quick, so easy-- no mess.
3. Get 2 bowls, one wooden spoon.
4. Melt butter in small non-plastic bowl, 40 seconds in microwave.
5. Pour into bigger bowl.
6. Remicrowave butter bowl as is, for 10 seconds.
7. Crack eggs into it.
8. Let sit while mixing sugar into butter.
9. Add vanilla, salt, baking soda and keep blending by hand with wooden spoon till smooth.
10. Add eggs.
11. Stir again.
12. Add flour, 1/2 cup by 1/2 cup till all blended.
13. Lastly fold in chips.
14. Place on ugreased cook sheet.
15. Six on a sheet.
16. By rolling large ball of dough (about an ice cream scoop) per cookie, do not smooth, break in half and mush back together and place on sheet"rough" side up to give lumpy cookie appearance.
17. Bake for 9 minutes the roate sheet and bake another 9 minutes.
18. Let cool ON cookie sheet.
19. Makes 12 cookies, 2 sheets.
20. Remove and eat.
Title: Grapefruit Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 table salt
- 1 plain nonfat yogurt
- 1 sugar
- 3 eggs
- 1/2 grapefruit
- 1/2 pure vanilla extract
- 1 sugar
- 1/3 grapefruit juice
- 1 confectioners' sugar
- 2 -4 grapefruit juice
Instructions:
1. Preheat the oven to 350 degrees. Grease and/or line a 12-cup muffin tin.
2. Sift together the flour, baking powder, and salt into a small bowl. In a larger bowl, combine the sugar and grapefruit zest and rub together with your hands until the sugar is a pale yellow/orange color.
3. Add the yogurt, eggs, and vanilla to the sugar mixture. Slowly whisk the dry ingredients into the wet ingredients until just incorporated. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated.
4. Pour 1/4 cup of batter into each muffin cup and bake for 15-20 minutes or until the cakes are a golden color and they spring back when touched.
5. Make the simple syrup while the cakes bake. Pour the grapefruit juice and the sugar into a small pan. Heat over medium heat until the sugar dissolves and the mixture is clear. Set aside.
6. When the cakes are done, allow them to cool in the pan for a few minutes. While the cupcakes are still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak inches Allow the cupcakes to cool completely and remove from the pan.
7. Make the glaze. Whisk the grapefruit juice and confectioner’s sugar together until smooth. Drizzle over the cake and allow to harden for a little bit.
Title: Hot Chocolate Meringues
Ingredients:
- 2/3 sugar
- 1/4 cinnamon
- 1/4 cream of tartar
- 4
- 1/2
Instructions:
1. Heat oven to 250 degrees. Line two baking sheets with nonstick foil or parchment paper.
2. In a small bowl, whisk together the sugar, cocoa powder and ground cinnamon.
3. Place egg whites into a bowl and add cream of tarter.
4. Begin beating egg whites on low speed until foamy. Increase to medium speed and add sugar mixture, one tablespoon at a time, until medium-stiff peaks form.
5. Transfer mixture to a pastry bag and pipe a small disk onto prepared baking sheets about an inch apart. (I got 12 large meringues per baking sheet.).
6. Bake at 250 degrees for 1 hour, 30 minutes. DO NOT open the oven door during cooking time or the meringues may collapse.
7. Turn off oven and let meriggues sit in oven for 1/2 hour.
8. Transfer to wire rack to cool completely.
Title: Chocolate, Almond, and Banana Parfaits
Ingredients:
- 1/2 bittersweet chocolate chips
- 6 heavy whipping cream
- 3/4 mascarpone cheese
- 3 Amaretto
- 2 sugar
- 8 bananas
- 24
- 1/3
Instructions:
1. Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just until chocolate is melted, about 30 to 35 seconds. Stir to blend; cool chocolate sauce to lukewarm. Whisk mascarpone, amaretto, sugar, and remaining 2 tablespoons cream in medium bowl until blended and mixture just starts to thicken.
2. Using 2 1/2-inch-diameter cookie cutter, cut out round from each angel food cake slice. Place 1 cake round in each of 4 wine goblets or old-fashioned glasses. Top each cake round with 3 banana slices, 1 heaping tablespoon mascarpone mixture, bittersweet chocolate sauce, and sprinkling of almonds. Repeat parfait layering 1 more time and serve.
Title: Apple Pie for Babies
Ingredients:
- 3 cooking apples
- 1 lemon juice
- 1/2 brown sugar
- 1 water
- 1 cinnamon
- 1
Instructions:
1. Peel, core and dice the apples into small pieces.
2. Pour the lemon juice and water/juice in a small sauce pan.
3. Add apples to the pan.
4. Cook over medium heat for 20 minutes, or until soft.
5. Puree in blender.
6. Beat in egg/cereal and sugar until smooth.
7. Pour in a small custard dish.
8. Bake 350 degrees F. for 15 minutes.
Title: Ice Cream Sandwich Dessert
Ingredients:
- 9 1/2 ice cream sandwiches
- 1 Cool Whip
- 0.5
Instructions:
1. Place unwrapped sandwiches in a 9x13 pan (eat the other half of the odd one ;o). Spread with Cool-Whip and sprinkle with your desired topping.
2. Place in fridge for at least 2 hours before serving.
Title: My Favourite Lemon Cheesecake
Ingredients:
- 1 flour
- 1/4 sugar
- 8 unsalted butter
- 16 cream cheese
- 1/2 sugar
- 3 -4 lemon zest
- 1 yogurt
- 10 fresh lemon juice
- 3 eggs
Instructions:
1. Preheat oven to 350*F.
2. In a bowl mix by hand first 3 ingredients fir the base. Pat the dough gently over the bottom of an 8" pan and about 1" up the sides. Bake the base on the center oven rack until golden, about 25 minutes. Meanwhile prepare the topping.
3. Using a blender (you can also use electric mixer ) on medium speed mix ingredients in following order.: eggs, sugar,yogurt, lemon juice and zest, cream cheese till light and fluffy. You may have to stop the blender/ mixer once or twice to scrape the bowl with a rubber spatula. Spread the topping evenly over the base.
4. Bake on the center oven rack for about 1 hour,or until the center of the dish is set.
5. Chill in the fridge for several hours or over night.
Title: Strawberry Hazelnut Torte
Ingredients:
- 6 eggs
- 1 sugar
- 3/4 toasted hazelnuts
- 1 flour
- 1 1/2 orange zest
- 3/4 unsalted butter
- 3/4 icing sugar
- 2 strawberries
- 16
Instructions:
1. Preheat oven to 350 degrees.
2. Line sides and bottom of 9" springform pan with parchment paper.
3. Beat egg yolks in mixing bowl and add 3/4 cup sugar gradually, beating until light and fluffy.
4. In second large bowl, lightly beat egg whites and add remaining 1/4 cup sugar, beating until stiff.
5. Fold yolk mixture into whites.
6. Fold in hazelnuts, flour and 1 tsp of the orange zest.
7. Pour batter into prepared pan.
8. Bake 45 minutes at 350.
9. Let cool, then chill.
10. Slice horizontally into 3 layers and set aside.
11. Using a mixer, cream together butter and icing sugar in a large bowl, then whip together with orange liqueur and remaining 1/2 tsp orange zest at high speed until light and fluffy.
12. Place 2/3 of orange filling in a separate bowl and gently combine with 2/3 of the strawberries.
13. Place one layer of cake on plate, spread with 1/2 or strawberry filling.
14. Add middle cake layer and repeat.
15. Put third layer on top and spread with remaining filling (the 1/3 without berries).
16. Decorate with remaining strawberries and refrigerate.
Title: Giant Ginger Cookies
Ingredients:
- 4 1/2 flour
- 4 ground ginger
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 ground cloves
- 1/4 salt
- 1 1/2 shortening
- 2 granulated sugar
- 2 eggs
- 1/2 molasses
- 3/4
Instructions:
1. In medium bowl stir together first 6 ingredients and set aside.
2. In large mixing bowl beat shortening on low speed for 30 seconds.
3. Add sugar and beat until combined.
4. Beat in eggs and molasses until combined.
5. Mix in reserved flour and spice mixture until combined.
6. Shape dough into 2 inch balls, (or you can measure with a #20 ice cream scoop).
7. Roll balls in the coarse sugar.
8. Place 2-1/2 inches apart on ungreased cookie sheet.
9. Bake at 350°F for 12-14 minutes or until cookies are light brown and puffed -- do not overbake!
10. Cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely.
Title: Kolachy Cream Cheese Cherry
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking powder
- 1/2 salt
- 1 butter
- 1 cream cheese
- 2 eggs
- 1/2
Instructions:
1. In a large bowl mix, flour, sugar, baking powder, and salt.
2. In another bowl beat cream cheese and butter smooth.
3. Beat in the eggs, a portion at a time.
4. Add the dry ingredients, until a dough forms.
5. Cover and refrigerate at least three hours.
6. (this is for easier rolling.) On a floured lightly surface, roll out one quarter of the dough to 1/4 inch thick.
7. Cut out circles with a cutter or floured glass.
8. Make a small indent with your finger in the centre of each round and place 1/4 tsp of cherry preserves (too much filling will make these spill over while baking).
9. Place two inches apart on ungreased cookie sheet.
10. Bake about 15 minutes, until golden at 375 degrees F.
11. Remove to cooling rack.
Title: Chocolate Zucchini Sheet Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 flour
- 2 1/2 baking soda
- 1/4 baking powder
- 1 salt
- 1/4 milk
- 1/4 zucchini
- 1/2 vanilla
- 2 -3 butter
- 1 evaporated milk
- 1/2 powdered sugar
- 1/4 vanilla
- 6
- 1
Instructions:
1. Preheat oven to 375°F
2. Combine sugar, oil and eggs mix well.
3. Add baking soda, baking powder, salt, and cocoa while mixer going, to blend well.
4. Then add milk and flour alternating ingredients.
5. Stir in zucchini and vanilla.
6. Pour into greased 15x10x1-inch pan.
7. Bake for 25 minutes or until cake tests done.
8. Make frosting while cake is baking. Frost while cake is HOT. Place baking pan on wire rack to cool.
Title: Easy 'n Elegant Fruit Cocktail
Ingredients:
- 3/4 fresh strawberries
- 3/4 fresh pineapple
- 2 oranges
- 2 white rum
- 2 sugar
- 1/2 lime zest
- sugar
- lime slice
Instructions:
1. Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
2. Let stand, tossing occasionally until sugar dissolves. About ten minutes.
3. Spread about 2 tablespoons of sugar on a plate.
4. Add one or two drops of red food coloring and blend until tinted.
5. OR, just spread the pink tinted sugar on a plate.
6. Dip rim of martini glass in water, then the sugar, to coat the rim.
7. Spoon in fruit and juice.
8. Slit a lime slice to garnish the side of the glass.
Title: Fruitcake by Kato Baby
Ingredients:
- 1 butter
- 1 sugar
- 10 eggs
- 4 flour
- 1 cherries
- 1 pineapple
- 2 golden raisins
- 1/8 white raisins
- 1 candied ginger
- 1 pecans
- 1 walnuts
- cherry brandy
Instructions:
1. Preheat oven to 275 degrees.
2. Cream butter with sugar.
3. Add eggs one at a time.
4. Blend well.
5. Dust fruit and nuts with one cup of flour.
6. Do not cut fruits or nuts, leave whole, the only exception is the candied ginger.
7. If pineapple is very large, you may cut these into bite size peices.
8. Add remaining flour and brandy to butter mixture.
9. Gently fold fruits and nuts into cake mixture.
10. Bake in greased and lined pan, at 275 degrees for 3 hours for small cake, 4 hours for medium size cake and 5 hours for one large cake.
11. Cake should sit out for 3 to 4 days to allow occasional basting with extra brandy before storing.
12. We like to frost our cake with a thick almond frosting same day you serve.
Title: Sesame Bon Bon Cookies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1/2 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1/2 cream of tartar
- 1/2 sesame seeds
- 1
- 5 -6
Instructions:
1. Cream butter& sugar together until light& fluffy.
2. Add the egg and both extracts and beat well to combine.
3. Sift dry ingredients together and gradually add to the wet ingredients and mix thoroughly.
4. Cover dough and chill in refrigerator 2 hours.
5. Preheat oven to 350°F.
6. Form dough into a 1 inch balls and roll the balls in sesame seed to coat.
7. Center each ball with a blanched almond, pressing the almond slightly to make sure it adheres to the cookie.
8. Bake for 10 minutes until lightly golden.
9. DO NOT BROWN.
10. Cool on baking racks.
Title: Rhubarb Spice Cake
Ingredients:
- 2 whole wheat flour
- 2 flax seed meal
- 1 sugar
- 1 salt
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 buttermilk
- 1/2 shortening
- 2 eggs
- 1 vanilla
- 4 rhubarb
- 1/4 water
- 1/2 sugar
Instructions:
1. To make rhubarb sauce, place about 4 cups chopped rhubarb in a saucepan with 1/4 cup water and 1/2 cup sugar. Bring to boil, then simmer until cooked down to an applesauce consistency. Let cool.
2. In a large bowl, combine all dry ingredients.
3. Add remaining ingredients. Mix on low speed until all ingredients are blended, then mix on medium speed for 3 minutes.
4. Pour batter into greased and floured 8x11 pan (or two 8 inch round pans).
5. Bake in 350 oven for 35-40 minutes (5-10 minutes less for round pans).
6. Let cool in pan for 10 minutes, then remove to racks and let cool completely.
7. If desired, frost with cream cheese frosting or whipped cream.
Title: Choco-Cherry Nut Drops
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 1/2 vanilla
- 1 chocolate chips
- 1/2 pecans
- 1/4 maraschino cherry
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flour, baking soda, and salt. Reserve.
3. Cream the softened butter. Gradually add the brown and granulated sugars. Blend in the egg and vanilla. Beat well. Add the dry ingredients gradually, blending well.
4. Stir in the chocolate morsels, pecans and cherries. Drop by rounded teaspoonfuls onto greased cookie sheets. Bake in preheated oven for 10 to 12 minutes until golden brown.
Title: Flan Napolitano
Ingredients:
- 1 1/2 sugar
- 2 water
- 2 evaporated milk
- 1.5 cream cheese
- 2 eggs
- 3 vanilla extract
- 2 cinnamon stick
- 1 salt
- 1
Instructions:
1. For the caramel:
2. Combine 1 cup sugar with the 2 tablespoons of water in a saucepan and place over medium-high heat. When the sugar begins to melt, swirl the pan over the heat about 10 minutes, watching for it to darken to a honey-amber color. Remove from heat and immediately pour into a flan mold, tilting it so the caramel coats up the sides and the bottom evenly. Place the mold in a large roasting pan and set aside.
3. Preheat the oven to 325 degrees Fahrenheit. Bring a kettle full of water to a boil and keep it hot. You’ll use this for a water bath.
4. Thoroughly combine the condensed milk, evaporated milk, cream cheese, and vanilla in a saucepan and place over medium-low heat. Add the cinnamon stick. Bring to a simmer, stirring occasionally, but don’t allow it to come to a full boil. Remove from heat.
5. Cream together the eggs, yolks, and remaining 1/2 cup sugar in a large bowl. Add a pinch of salt. Whisk vigorously until thick and pale yellow in color. Remove the cinnamon stick from the hot cream mixture. Gradually whisk the cream into the egg mixture, but be careful not to add it too quickly as the eggs will cook. Pour the custard into the caramel-coated flan mold.
6. Carefully pour the hot water from the kettle into the roasting pan so that it’s about halfway up the mold’s side. Transfer to the middle rack of the oven. Bake for 30-40 minutes, though it may take longer depending on the oven. If you notice during this time that the surface is starting to turn golden-brown but it’s not fully cooked yet, cover it with foil so it doesn’t burn. You may also periodically insert a knife in the center of the flan to check it’s consistency. If the knife comes out clean, it’s done. When the custard is just set and slightly jiggles, it’s time to take it out.
7. Let it cool in the water bath. Refrigerate fo a minimum of 4 hours.
8. To serve, run a knife around the inside of the mold to loosen the flan. Place a serving plate over the mold and invert it to pop the flan out.
Title: Carrot Cupcakes - Weight Watchers
Ingredients:
- 1 1/2 all-purpose flour
- 1/3 sugar
- 1/3 brown sugar
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 2 eggs
- 1/3 canola oil
- 1/3 apple butter
- 2 vanilla extract
- 1 1/2 carrots
- 1/2 reduced-fat cream cheese
- 1 honey
Instructions:
1. Preheat the oven to 350. Line 24 mini-muffin cups with paper liners or spray with nonstick spray.
2. Whisk together the flour, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into the centers comes out clean, about 15 minutes. Cool completely on a rack.
3. To prepare the frosting, combine the cream cheese and honey in a small bowl. Dab a teaspoonful onto the top of each cooled cupcake.
4. Cook's Tip: You can freeze the unfrosted cupcakes up to 1 month ahead; store them in a cookie tin or freezer container with wax paper between the layers. Thaw at room temperature 1/2 hour before frosting.
Title: Fudge Pie
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 3/4 all-purpose flour
- 1/3 butter
- 3/4 margarine
- 1/2 vanilla extract
- 1 vanilla ice cream
Instructions:
1. Combine first six ingredients.
2. Pour mixture into pie shell and bake at 350°F for 35 minutes, or until set.
3. Serve with ice cream if desired.
Title: S'mores Cookies
Ingredients:
- 2 all-purpose flour
- 1 graham cracker crumbs
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 mini marshmallows
- 1 1/2
- 16
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a medium bowl combine the flour, graham cracker crumbs, baking soda, and salt. Whisk together.
3. In a separate larger bowl beat together the butter, white sugar, brown sugar and vanilla until creamy.
4. Add the eggs one at a time, beating well each time.
5. Slowly beat in the flour mixture until smooth.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
8. Bake for 8 minutes.
9. While cookies are baking, chop chocolate bars.
10. Cut mini marshmallows in half.
11. Remove cookies from the oven.
12. Press two marshmallows and couple of pieces of Hershey bar into each cookie.
13. Return to the oven and bake an additional 3 or 4 minutes until fully cooked. Cool cookies on a wire rack.