lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Buttermilk Cake
Ingredients:
- 8 all-purpose flour
- 3 baking powder
- 1 1/2 salt
- 3/4 baking soda
- 3 unsalted butter
- 5 1/4 sugar
- 2 pure vanilla extract
- 12 eggs
- 1 1/2 buttermilk
- 150 fresh blackberries
- 6 eggs
- 1 1/2 sugar
- 2 pure vanilla extract
- 1 unsalted butter
- 6
- 1/2
- 7
Instructions:
1. Preheat oven to 350 degrees. Coat cake pans with cooking spray; cover bottoms with parchment, and coat again; set aside. Sift together flour, baking powder, salt, and baking soda in a large bowl; set aside.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 12 minutes. Mix in vanilla. Add eggs, 1 at a time, mixing well after each addition. Add flour mixture in 2 batches, alternating with the buttermilk. Divide batter among prepared pans. Gently toss berries in flour to coat completely, and gently press into batter.
3. Bake until a cake tester inserted in centers comes out clean. (If the cakes become too dark while baking, cover with foil.) Transfer to wire racks; let cool in pans slightly. Invert cakes onto racks. Remove parchment, and reinvert. Cakes can be wrapped in plastic and stored up to 1 day.
4. To assemble: Review Cake Assembly instructions. Cut each cake in half horizontally, making 4 layers of each size. Spread buttercream on 3 cake layers (see note below for amounts). Stack layers, placing the plain layer on top. Coat tiers with buttercream; chill. Smooth fondant over tiers.
Title: Mango Margarita Cupcakes
Ingredients:
- 1 1/2 mangoes
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 granulated sugar
- 1/2 butter
- 2 eggs
- 3 1/2 lime zest
- 2 butter
- 1 confectioners' sugar
- 3 milk
- 3 lime slices
- 12
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line 12 muffin cups with cupcake lines.
2. Dice mango; reserve.
3. Combine flour, baking powder and salt.
4. On medium speed, beat granulated sugar and 1/2 cup butter until light and fluffy, 2-3 minutes.
5. Add eggs and mango baby food; beat until blended.
6. On low speed, gradually beat in flour mixture.
7. Stir in diced mango and 1 teaspoon lime zest.
8. Divide batter among liners. Bake for 20 minutes or until toothpick inserted into centers comes out clean.
9. Cool 10 minutes. Transfer from pan to rack; cool completely.
10. FROSTING:
11. On medium speed, beat remaining 1 cup butter until light and fluffy, about 2 minutes.
12. On low speed, gradually beat in confectioners' sugar.
13. Beat in milk and remaining 1 teaspoon lime zest; beat on medium speed until fluffy.
14. If desired, transfer frosting to pastry bag fitted with medium round tip; pipe or spread frosting on cupcakes.
15. Cut remaining 1/2 mango into small thin wedges.
16. If desired, sprinkle cupcake edges with green sugar. Garnish with mango, lime and cocktail umbrellas, if desired.
Title: The Best Mocha Buttercream Frosting / Icing
Ingredients:
- 1 1/2 butter
- 3 powdered sugar
- 4 cocoa powder
- 2 vanilla extract
- 2 instant coffee
Instructions:
1. In your mixer, beat the softened butter with the powdered sugar until it is creamy.
2. Add in the cocoa powder, vanilla extract & coffee.
3. Beat with the mixer until it's nice and fluffy (about a minute or 2)
4. This makes a perfectly spreadable frosting. The nice thing about it is that you can put it in the fridge to make it a little more firm if you would like.
Title: Financiers
Ingredients:
- 1 powdered sugar
- 1 1/4 flour
- 1/2 salt
- 3 sugar
- 1/4 margarine
- 1/4
- 2
- 1/2
Instructions:
1. Mix together batter until smooth.
2. Spread into molds.
3. /Bake at 350 degrees until springs to touch.
4. Frost.
Title: Chocolate Fondant
Ingredients:
- 2 cocoa powder
- 4 1/2 bittersweet chocolate
- 2 unsalted butter
- 1/3 eggs
- 1/4 sugar
- all-purpose flour
- vanilla ice cream
- fresh raspberry
Instructions:
1. Position a rack in the lower third of an oven and preheat to 450ºF.
2. Grease two 6-oz. ramekins and dust lightly with cocoa powder.
3. In a medium heatproof bowl, combine the chocolate and butter.
4. Set the bowl over but not touching simmering water in a saucepan and melt the chocolate and butter, stirring often, until smooth and blended.
5. (Do not overcook.) Let cool to room temperature.
6. In a bowl, whisk together the eggs and sugar until completely blended and frothy.
7. Using a large spatula, gently fold in the chocolate mixture until smooth and blended.
8. Sift half of the flour over the batter and gently fold together until just blended, then repeat with the remaining flour.
9. Divide the batter among the prepared ramekins and bake until the tops are just firm when lightly touched, 10 to 12 minutes.
10. Serve warm with the vanilla ice cream and raspberries.
Title: Dutch Apple Cake
Ingredients:
- 2 eggs
- 6 vanilla extract
- 1/2 butter
- 3 1/2 milk
- 4 all-purpose flour
- 4 1/2 ground cinnamon
- 1/2 baking powder
- 2 1/4 cooking apples
- 2 heavy cream
Instructions:
1. Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper.
2. Using an electric whisk, whisk the eggs, superfine sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
3. Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
4. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20–25 minutes or until well risen and golden brown.
5. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.
Title: Royal Hawaiian Wedding Cake
Ingredients:
- 1.5 light rum
- 1/4 instant vanilla pudding
- 6 water
- 1 1/2 eggs
- 4 canola oil
- 1/4 instant vanilla pudding
- 6 light rum
- 4 coconut
- 1/4
- 2
Instructions:
1. Mix together all cake ingredients for cake.
2. Divide into (3) 8 or 9 inch greased and floured cake pans.
3. Bake according to box directions.
4. Cool cakes on wire racks while making frosting.
5. While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
6. Mix in pudding and let sit until in a gelled state.
7. Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
8. Whip cream until firm-watch it so it doesn't become butter-that's going too far!
9. Carefully fold the pudding mixture into the whipped cream.
10. Toast the coconut in oven til lightly browned.
11. Alternate layers of cake with thick layers of whipped cream.
12. Garnish with toasted coconut and cover with plastic wrap.
13. Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).
Title: Coconut Cake
Ingredients:
- 12 unsalted butter
- 1 1/4 sugar
- 4 eggs
- 2 cake flour
- 2 Cake Flour Substitute
- 1/4 baking powder
- 1/2 salt
- 1 buttermilk
- 1 lemon zest
- 2 sugar
- 1/2 water
- 1 fresh lemon juice
- 2 vanilla extract
- 1
- 1 1/2 - 2
Instructions:
1. To make cake: Preheat oven to 350F and prepare two 9-inch round cake pans by buttering them. Cut two circles of parchment paper and place in the bottom of the cake pans. Butter paper and sprinkle pans with flour. Turn and shake pans to coat surface evenly and tap out excess flour.
2. Using an electric mixer, beat butter until light and fluffy. Gradually add sugar, beating constantly until well incorporated.
3. Add egg yolks one at a time, beating well after each addition.
4. In a separate bowl, mix/sift cake flour, baking powder and salt together.
5. Add dry ingredients to the butter mixture alternating with the buttermilk in 3 additions. Beat in vanilla and lemon zest.
6. In a separate clean, dry mixing bowl, beat the 4 egg whites with a pinch of salt until medium-firm peaks form, but don't allow whites to become dry.
7. Fold about a third of the whites into batter to lighten, then fold in the remaining whites (don't use an electric mixer for this part).
8. Divide batter between the two pans and bake on middle rack of oven until a toothpick inserted in center comes out clean - about 30 minutes.
9. Cool in pans on a rack for 10 minutes and then turn out onto cooling racks to cool completely.
10. To make frosting: Combine sugar, water and lemon juice in a small saucepan. Bring to a boil over high heat, stirring only until sugar dissolves. Cook syrup until it reaches a soft-ball stage 234F on a candy thermometer. Cool slightly.
11. In a clean, dry bowl, using an electric mixer, beat the 2 egg whites until frothy. With beaters running, slowing pour in the warm syrup. Beat in vanilla and continue beating until cool and thickened.
12. To assemble cake: Arrange one cake layer on a serving platter. Spread top evening with about 1/2 cup frosting. Pat about 1/2 cup of shredded coconut over this layer. Set second layer on top. Spread top and sides of cake with remaining frosting. Gently pat the remaining shredded coconut onto the frosting and around the sides and sprinkle generously over the top.
Title: Simple Country Blackberry Cobbler
Ingredients:
- 3 blackberries
- 1 1/2 sugar
- 2 milk
- 1/4 flour
- 1 cinnamon
- 1 nutmeg
- 1 ginger
- 1
- 1 1/2
- 1
Instructions:
1. In a saucepan add blackberries, cream,wine one cup of the sugar, the extract and spices and bring to a boil. reduce heat and simmer until reduced, stirring often.
2. Pour berries unto bottom of a greased casserole dish.
3. Mix together remaining cup of sugar with flour and milk and spread over top of berry mixture.
4. Bake for 1 hour on 400 degrees or until bubbly and top is golden brown.
Title: Kahlua Cupcakes
Ingredients:
- 1/2 olive oil
- 3/4 pumpkin puree
- 1/2 cocoa powder
- 1 1/2 granulated sugar
- 1 vanilla extract
- 1 eggs
- 3 warm water
- 1/2 Kahlua
- 1/2 low-fat milk
- 1/2 whole wheat pastry flour
- 1 1/4 baking soda
- 1 reduced-fat cream cheese
- 3 milk
- 8 confectioners' sugar
- 2
- 7 -10
- 2 1/2
Instructions:
1. Preheat oven to 350°F Insert liners into a medium cupcake pan.
2. Cream together oil, sugar, cocoa and vanilla. Add egg yolks.
3. Add Kahlua, water, milk and mix well.
4. Add flours, and baking soda.
5. Beat egg whites on high speed until they from soft peaks. Fold in the egg whites into batter.
6. Fill cupcake liners three quarters full. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean.
7. Cool in pan for 3-5 minutes and remove to a wire rack to completely cool.
8. Frosting:
9. In a bowl mix cream cheese and milk.
10. Add remaining ingredients and beat until desired consistency. Spread frosting on each muffin. Enjoy!
Title: Pinot Nero Peaches
Ingredients:
- 6 lemons
- 1 caster sugar
- 2
- 6
Instructions:
1. Halve the peaches and remove the stones.
2. Cut into thin slices.
3. Put the peaches in a deep bowl, sprinkle with the sugar and zested lemon and add the wine.
4. Cover with clingfilm and leave to marinate for an hour in a cool place.
5. Serve in wine glasses.
Title: Chocolate Mint Truffle Cookies
Ingredients:
- 4 butter
- 3 sugar
- 3/4 eggs
- 1 1/2 all-purpose flour
- 3 baking powder
- 1/2 chocolate chips
- 1 1/2
- 1/2
Instructions:
1. In a heavy saucepan melt unsweetened, semi-sweetened chocolate and butter over medium low heat. Remove from heat.
2. Vigorously whisk in sugar; hereafter whisk in eggs 1 at a time, lastly whisk in the mint extract.
3. In a seperate bowl mix flour with baking powder; and add to the chocolate mixture. Stir in chocolate chips.
4. Transfer to bowl, cover with plastic wrap and refreigerate for 2 hours (up to 24 hours).
5. Preheat oven to 350 F.
6. Prepare baking sheet with parchment paper or spray with cooking spray.
7. Roll dough into 1 inch balls, place 2 inches apart on baking sheets.
8. Bake for about 8 minutes.
9. Remove from oven and sprinkle each cookie with a bit of the chopped candy cane. Let cool on baking sheet for 5 min before transfering to cooling rack.
Title: Rice Pudding With Cream
Ingredients:
- 1 long grain rice
- 2 water
- 1 salt
- 3/4 granulated sugar
- 3 milk
- 1/2 raisins
- 3 vanilla
- 1 cinnamon
- 2 heavy cream
- 1
Instructions:
1. Combine the rice, water, and salt in a large saucepan and simmer for 3 minutes.
2. Add the sugar and milk and bring to a slow simmer over low heat; stirring occasionaly.
3. Cook, uncovered 30 minutes or until the milk is absorbed; cool.
4. Soak raisins in water until plump.
5. Preheat the oven to 300 degrees; butter a 1 1/2 quart baking dish.
6. Whisk the egg yolks with cream and vanilla; combine with the cooled rice and mix well. Drain raisins and mix with rice.
7. Turn into baking dish and sprinkle with cinnamon.
8. Bake, uncovered until edges are set, but still creamy inside--25 minutes.
9. Gently heat 1 cup heavy cream until lukewarm, pour over the top.
Title: Peanut Butter Oatmeal Raisin Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 dark brown sugar
- 1 crunchy peanut butter
- 2 eggs
- 1/2 vanilla
- 1 1/2 flour
- 2 baking soda
- 1 salt
- 1 quick-cooking oats
- 3/4 raisins
Instructions:
1. In a large bowl mix the butter, sugars, and peanut butter.
2. Add eggs, one at a time and then add vanilla.
3. Mix dry ingredients together and add to sugar mixture.
4. Then add oats and raisins.
5. Form into 1 inch balls and press down onto parchment lined baking sheet.
6. Bake at 350 degrees for 12-14 minutes.
Title: Salted Caramel Brownies
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 vanilla
- 1 flour
- 1/2 cocoa powder
- 1/3 baking powder
- 1/4 salt
- 1 sea salt
- 1/3
- 3/4
Instructions:
1. Preheat oven to 325 degrees F; spray a 9" square baking pan with nonstick cooking spray and set aside.
2. Using a mixer, blend butter and sugar together until light and fluffy; add eggs and vanilla and mix well.
3. Mix in flour, cocoa, baking powder, and pinch of salt and mix for 1 minute, or until all ingredients are well incorporated.
4. Bake brownies for 30 minutes or until a toothpick inserted in the center comes out clean.
5. Allow brownies to cool slightly; drizzle caramel topping on top of warm brownies and then sprinkle sea salt on top. Allow to cool completely before serving.
Title: Wonton Wrapped Shrimp
Ingredients:
- 15 raw shrimp
- 15 wonton wrappers
- 1 -2 egg
- 1 garlic cloves
- 3 -4 fresh cilantro leaves
- 1/4 fish sauce
- 2 soy sauce
- 1 oyster sauce
- 2 brown sugar
- 1 chili sauce
- cornstarch
Instructions:
1. Place shrimp in a bowl and add the garlic, coriander, fish or soy sauce, oyster sauce, brown sugar, and chili.
2. Toss well and set aside to marinate 10 minutes (or up to 30). Meanwhile, prepare your pan or wok for frying. A wok requires oil. Pour oil about 1 inch deep.
3. Toss the shrimp once again before wrapping. To wrap, lay out the first wonton wrapper on the diagonal (point facing towards you). Brush the entire surface with beaten egg, then position the shrimp horizontally across the center (with its tail sticking out past the left corner). Fold the right corner over the bottom of the shrimp, then bring up the bottom and tuck over. Roll quite tightly to finish and press firmly to seal.
4. Place wrapped shrimp on a plate lightly dusted with cornstartch (to keep wrappers from sticking).
5. Heat oil over medium-high heat. To test if oil is hot enough, dip one of the wrapped shrimp in – if it starts to sizzle and cook, the oil is ready. Fry the wrapped shrimp about 1 minute per side or until light golden brown and crunchy. Once your first batch is frying, reduce heat to medium. Drain on paper towels.
6. Serve immediately either as or with Thai sweet chili sauce for dipping. This appetizer can be kept in a warm oven (uncovered) for up to 1 hour.
Title: Frosty Fruit Dessert Salad
Ingredients:
- 1 sour cream
- 1 apricot
- 1 pineapple chunks
- 1 miniature marshmallow
- 2 oranges
- 1/2 flaked coconut
Instructions:
1. Combine all ingredients and gently stir to blend thoroughly.
2. Cover and chill in refrigerator for 24 hours or more before serving.
3. Spoon into chilled sherbet glasses.
Title: Lunch Muffin
Ingredients:
- 1 cinnamon
- 1 baking powder
- 1 baking soda
- 2 bananas
- 1 blackstrap molasses
- 2 apple cider vinegar
- 3 zucchini
- 1/2 walnuts
- 2 raisins
- 1
- 1/2
Instructions:
1. **I usually buy an entire bundle of bananas and because not all of them get eaten right away, once they ripen, I put them in the freezer until ready for use. I usually take them out a few hours prior to using in a recipe. Works well for banana bread too.
2. Preheat the oven to 375º. Prepare muffin pan with 12 cup liners.
3. Whisk together spelt, barley, cinnamon, baking powder, and baking soda in a medium mixing bowl.
4. Place the bananas, blackstrap molasses, apple juice, and apple cider vinegar in a blender and blend until smooth. Mix the wet and dry ingredients together, then fold in the zucchini, walnuts, and raisins. (If necessary, use an extra 1-2 tablespoons of apple juice to wet all of the flour).
5. Divide mixture evenly into the 12 lined muffin cups, and bake for 20 minutes, or until the top springs back to the touch. Remove muffins from the pan and cool on a wire rack.
6. Store in an airtight container or freeze in individual freezer bags to pull out and put into lunches as needed.
Title: Hazelnut Biscotti
Ingredients:
- 2 1/2 hazelnuts
- 1 3/4 sugar
- 4 flour
- 3 baking powder
- 2 salt
- 1/2 eggs
- 6 hazelnut-flavored liqueur
- 3 butter
- 1/2
- 2
Instructions:
1. Variations-------------.
2. GINGER: halve the amount of the nuts and add 2 teaspoons ground ginger, 1/3 cup minced candied ginger and 1 1/2 tablespoons grated fresh ginger.
3. Omit the hazelnut liquer and add 1 1/2 teaspoons vanilla extract.
4. ORANGE:Add 3 tablespoons grated orange zest and use orange liquer instead of hazelnut.
5. CHOCOLATE: Increase the amount of cocoa to 1/2 cup, increase the liquer to 1/4 cup.
6. Decrease nuts by 1/3 and add 1 cup white chocolate chopped, 1 cup semi-sweet chocolate, chopped and 1 1/2 teaspoons vanilla extract.
7. LEMON-PINE NUT: Omit the nuts, cocoa and liquer.
8. Use lightly toasted pine nuts and add 1 1/2 tablespoons each of grated lemon rind and lemon juice.
9. COFFEE: Using the hazelnut or almond recipe, add 3 tablespoons instant coffee granules.
10. Also add 2 teaspoons ground cardamon or cinnamon.
11. Halve the amount of the nuts and add 1 cup chopped dried apricots and 1 teaspoon vanilla extract.
12. Preheat the oven to 350'F (180'C or Gas mark 4).
13. Place half of the hazelnuts and ALL of the sugar in a blender (or food processor) and process until the nuts are finely chopped.
14. Place in a bowl.
15. Coarsley chop the rest of the nuts and add to bowl along with the dry ingredients.
16. In another bowl, blend the eggs, liquer and butter.
17. Stir into the dry ingredients and knead gently with your hands to form a dough.
18. Divide the dough in half and on lightly greased baking trays, form the dough into 2- 14 inch rolls- 3" wide and 1" thick.
19. Bake at 350'F for 40 minutes.
20. Remove from oven.
21. Allow to cool for 10 minutes.
22. Cut with a serrated knife into 1/2" slices.
23. Return the slices to the baking trays.
24. Place them UPRIGHT and SPACED WELL APART.
25. Lower the oven to 300'F and bake for another 20 minutes until crisp and dry- but NOT brown.
26. Cool and store in an airtight container at room temperature.
Title: Starlight Mint Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 boiling water
- 1 1/3 white chocolate baking squares
- 1 sour cream
- 1 Cool Whip Topping
- 28
- 3
- 2
Instructions:
1. Prepare cake batter and bake as directed on package for two 9-inch round layers.
2. Cool cakes in pans 15 minutes.
3. Pierce cakes with large fork at 1/2 inch intervals.
4. Stir boiling water into dry jelly powder 2 minutes until completely dissolved.
5. Pour over cakes.
6. Refrigerate 3 hours.
7. Heat oven to 350°F
8. Crush 5 mints in blender; mix with melted chocolate, sour cream and food coloring.
9. Place 1/2 the remaining mints, about 4 inches apart, on baking sheet covered with parchment paper.
10. Bake 5 minutes or until mints melt to form 2 1/2 to 3 inch circles.
11. Cool before removing from baking sheet.
12. Repeat with remaining mints.
13. Dip bottom of 1 cake pan in warm water 10 seconds; unmould onto plate,
14. Spread with chocolate mixture.
15. Unmould second cake; place on first layer.
16. Frost with Cool Whip.
17. Decorate with melted mints.
18. Store in refrigerator.
19. HOW TO BEND CANDY: To create a curvy effect on the melted candy, use a metal spatula to carefully remove melted candy from parchment while still warm and pliable.
20. Place over the handle of a wooden spoon or any other object that will bend the candy.
21. Cool completely before using to decorate cake.
Title: Cranberry-Orange Shortbread
Ingredients:
- 1 unsalted butter
- 1/4 brown sugar
- 1/4 white sugar
- 1 1/4 white flour
- 1 whole wheat flour
- 1 orange, zest of
- 1/2 cranberries
- 1/4 salt
- 1 vanilla
Instructions:
1. Preheat oven to 325-degrees F.
2. Line a cookie sheet with parchment paper or spray with non-stick cooking spray (Pam) and set aside.
3. In a large bowl, cream the butter, sugars together using an electric mixer on medium speed.
4. Stir in flours, orange zest, cranberries, salt and vanilla beating well on medium-low speed until combined.
5. Spoon dough onto prepared baking sheet, spreading well with fingers and your palm to pat dough into a 1/4 inch thick rectangle.
6. Bake for 25-35 minutes or until slightly firm and edges are golden brown.
7. Transfer baking sheet to a work surface and let cool 5 minutes.
8. Using large cookie cutters, press a cookie cutter into dough, using various cookie cutters until all shortbread has been cut into shapes (instead of cookie cutters your can use a sharp knife to cut shortbread into 2-inch squares).
9. Let cool completely and then transfer the cookies to an airtight container.
10. Will keep at room temperature for up to 10 days.
Title: Mini Ice Cream Cookie Cups
Ingredients:
- 1/3 walnuts
- 1/2 chocolate chips
- 1/4 vanilla ice cream
- 1 1/2 fresh raspberries
- 24 sugar
- 1
- 4
Instructions:
1. Heat oven to 350°F Spray 24 mini muffin cups with No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry.
7. Store in freezer; let stand at room temperature 5 minutes before serving.
Title: Doll Face Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 molasses
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 lemon juice
- 1/2 milk
- 2 1/2 flour
Instructions:
1. melt butter in microwave , stir in brown sugar and molasses ,add soda , salt , cinnamon and mix it all up . Mix in lemon juice add 1/2 c of flour to your bowl ,slowly pour in milk little at a time and mix as you go .add the rest of the flour and stir thoroughly until mixed . drop dough by tsp onto ungreased cookie sheet . Put 3 raisins on top of each cookie , 2 for the eyes and one for the mouth . Bake 10 to 12 mins at 375.
2. enjoy !