lumicero/recipes-ing2inst huggingface dataset:
Title: Pina Colada Cream Puffs
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1/2 sweetened flaked coconut
- 1 crushed pineapple
- 1/4 water
- 1 butter
- 6 salt
- 1 sugar
- 1/2 flour
- 3/4 eggs
- 4 confectioners' sugar
- 1 water
- 1 sweetened flaked coconut
- 6
Instructions:
1. Cook pudding as directed, using the milk. Place in medium bowl; cover surface with plastic wrap.
2. Chill at least 4 hours.
3. When cool, fold in the coconut and drained pineapple. Add rum extract.
4. Chill until ready to be used.
5. Preheat oven to 425°.
6. Heat water, butter, salt and sugar in heavy, medium saucepan over medium-low heat until butter melts.
7. Remove from heat; stir in flour all at once, beating using a wooden spoon until smooth.
8. Return to heat. Stir constantly until dough leaves sides of pan, forming smooth mass (dough should look slightly dry), approximately 12-15 minutes; remove from heat.
9. Make well in center of dough; add 1 egg at a time, beating vigorously with wooden spoon until paste has absorbed all liquid and reformed into smooth mass before adding next egg.
10. Measure 1/4 cup of dough; place in mound on a lightly buttered baking sheet.
11. Repeat, making 6 mounds. Top each with 1 tablespoon of remaining dough.
12. Bake until puffed and golden, 20-25 minutes.
13. Remove from oven.
14. With sharp knife, make a small slit in each where large bottom connects with smaller top.
15. Bake 10 minutes, then allow to cool on racks.
16. Cut tops of cream puffs off with serrated knife.
17. Pull out any moist dough inside and fill each with the pudding mixture; replace the tops.
18. Next, combine confectioners' sugar and the water in bowl of electric mixer; beat until smooth.
19. Drizzle the icing over tops of the puffs and sprinkle with the coconut.
20. Enjoy!
Title: Chocolate Madeleines
Ingredients:
- 2 eggs
- 1/3 caster sugar
- 1/3 plain flour
- 1 baking powder
- 2 cocoa powder
- 4 butter
Instructions:
1. preheat the oven to 180 degrees celsius.
2. place the eggs and sugar in a bowl and whisk to combine.
3. sift the flour, baking powder and cocoa powder over the egg mixture and fold through with the melted butter.
4. spoon the mixture into greased large madeleine tins until two-thirds full.
5. bake for 10 minutes or until the madeleines are set.
Title: Butterscotch Cornflake Cookies 1968
Ingredients:
- 3/4 butter
- 1/2 brown sugar
- 2/3 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/3 baking soda
- 3/4 salt
- 1/4 raisins
- 2
- 1/3
Instructions:
1. Place half only of the chip in a small pot and melt over low heat, stirring constantly.
2. Combine the melted butterscotch chip with the brown sugar, butter, egg and vanilla.
3. Beat all together very well.
4. Combine the sifted flour with the baking soda and salt.
5. Now sift the dry ingredients into the beaten mixture. Combine well.
6. Stir in the remaining butterscotch chipits, cornflakes, and raisins or nuts.
7. Shape into small balls.
8. Place on ungreased baking sheet. Flatten with a fork in a criss-cross pattern.
9. Bake at 375° for 10-12 minutes until nicely browned and desired crispness.
10. Remove from cookie sheet while still warm onto a wire rack.
11. Makes 60 cookies.
Title: Rhubarb Strawberry Compote
Ingredients:
- 4 rhubarb
- 1 sugar
- 1/8 salt
- 2 strawberries
- 2 oranges
Instructions:
1. In a large skillet mix rhubarb, sugar, and salt.
2. Cover a cook over very low heat without stirring 2-25 minutes or until rhubarb is tender, shaking skillet occasionally.
3. Cool.
4. Stir in strawberries and oranges.
5. Chill in serving dish.
Title: Carrot Cake (With Splenda)
Ingredients:
- 7/8 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground allspice
- 2 Egg Beaters egg substitute
- 1/4 Splenda granular
- 3/8 reduced fat margarine
- 3 honey
- 1/2 vanilla extract
- 1 unsweetened applesauce
- 3 canola oil
- 3 carrots
- 2 1/4 walnuts
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. In medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice. Set aside.
2. In small bowl whisk together egg whites and eggbeaters. Set aside.
3. In large bowl beat Splenda, margarine, honey, vanilla, applesauce, and canola oil. Mix in egg mixture, stir until well mixed. Stir in flour mixture, then carrots and walnuts.
4. Pour into greased 8 cup loaf pan and bake for 40-45 minutes, or until toothpick inserted comes out clean. Allow to cool, ice if desired.
Title: Passionfruit and Orange Sago
Ingredients:
- 2 1/4 passion fruit pulp
- 1 1/2 water
- 1 1/4 demerara sugar
- 6 sago
- 3/4
Instructions:
1. Combine orange juice, passionfruit pulp, water and sugar in saucepan and bring slowly to simmer stirring constantly.
2. Add sago and cook stirring constantly until thickened.
3. Continue cooking for 20 minutes, stirring frequently until sago is translucent.
4. Pour into bowl and allow sag ot cool then chill thoroughly before serving.
Title: Crock Pot Peach Cobbler
Ingredients:
- 4 butter
- 1/2 sugar
- 1 1/2 - 2 ground cinnamon
- 1 1/2
- 1
Instructions:
1. Mix peaches, butter, sugar and cinnamon into crock pot.
2. Turn on HIGH and stir often until butter melts.
3. Once butter melts, add biscuits stirring to mix well.
4. Turn crock pot to LOW and stir occasionally for 2 hours.
5. You can serve with ice cream.
Title: Perfect Cashew and Peanut Butter Gluten Free Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1/4 smooth cashew butter
- 1/4 baking soda
- 1/2 cornflour
- 1/2 tapioca flour
- 1/2 potato flour
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 Degrees C).
2. In a medium bowl, mix together the margarine, brown sugar, white sugar and egg until smooth. Stir in the peanut butter and cashew butter.
3. In a small bowl combine the baking soda, corn flour, tapioca flour, and potato flour; stir into the peanut butter mixture to form a dough.
4. Roll the dough into teaspoon sized balls and place them 2 inches apart onto an ungreased cookie sheet.
5. Bake for 8 to 10 minutes in the preheated oven. Let cool on baking sheets before removing to wire racks to cool completely.
Title: Spooky One Bowl Spider Web Brownies
Ingredients:
- 4 butter
- 3/4 margarine
- 2 sugar
- 3 eggs
- 1 vanilla
- 1 flour
- 1 Planters pecans
- 16 marshmallow creme
- 1
Instructions:
1. LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan to form handles.
2. Grease foil.
3. MICROWAVE unsweetened chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted.
4. Stir until chocolate is completely melted. Add sugar; mix well. Stir in eggs and vanilla. Add flour and nuts (or oreo cookies); mix well.
5. Spread into prepared pan.
6. BAKE at 350°F for 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs.
7. (Do not overbake.)
8. Immediately drop marshmallow creme by spoonfuls over hot brownies; spread evenly over top of brownies.
9. Cool in pan.
10. Lift out of pan onto cutting board using foil handles. Remove foil.
11. Place on serving tray. Drizzle melted chocolate over marshmallow creme to create a spider web design.
12. Cut into 32 brownies just before serving.
Title: Slice 'n' Bake Lemon Gems
Ingredients:
- 3/4 butter
- 1/2 confectioners' sugar
- 1 lemon peel
- 1 flour
- 1/2 cornstarch
- 1/4 confectioners' sugar
- 1 lemon juice
- 2 lemon peel
- 1/2
Instructions:
1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Beat in lemon peel. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
2. Shape into a 1 3/4 inches diameter roll; roll into non-pareils. Wrap in plastic wrap. Refrigerate for 2-3 hours or until firm.
3. Unwrap and cut into 1/4 inch slices. Place 1 inch apart on ungreased baking sheets. Bake at 375 for 9-11 minutes or until set and edges are lightly browned. Cool for 1 minute before removing to wire racks to cool completely.
4. In a small bowl, combine icing ingredients. Spread over cookies.
Title: Peppermint Mocha Cookies -- Holiday Contest Winner
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 cocoa powder
- 1/2 baking soda
- 1/2 table salt
- 8 unsalted butter
- 3/4 granulated sugar
- 1/2 vanilla extract
- 1 unsalted butter
- 6 confectioners' sugar
- 2 milk
- 2
- 1/2
- 1 -2
- 10 -15
Instructions:
1. For the cookies: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper.
2. Sift flour, cocoa, baking soda, and salt together into medium bowl. With electric, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl with rubber spatula. Add cooled espresso and vanilla and beat at medium-low speed until combined. Scrape down bowl. With mixer on low speed, gradually add dry ingredients and mix until just combined.
3. Roll dough into thirty 1-inch balls. Place 15 balls on each prepared baking sheet, spacing them about 2 inches apart. Bake until just set, rotating sheets from front to back and top to bottom halfway through baking, 8 to 9 minutes. Cool cookies on sheets for 2 minutes; transfer with metal spatula to wire rack to cool completely, at least 30 minutes. (Cookies can be stored in airtight container for up to 4 days.)
4. For the frosting: With an electric mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape down bowl. Add milk, peppermint extract, and food coloring and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice. Frost cooled cookies and immediately sprinkle each with crushed mints. (Once frosted, cookies are best served within 1 day.).
Title: Oreo Truffles
Ingredients:
- 1 cream cheese
- 1
Instructions:
1. Put Oreos in food processor and process to fine crumbs (might have to do this in 2 batches, depending on the size of the food processor bowl); add cream cheese & process until it forms a ball. Roll into 1" balls (I have a very small ice cream scoop that makes perfect size balls). Put on parchment lined cookie sheet & put in refrigerator several hours (or can be in fridge several days) to firm up.
2. When firm, melt the chocolate & dip truffles; place on the parchment-lined
3. cookie sheet and put in fridge again to get firm. Once firm, ready to eat!
Title: Molasses Marble Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 salt
- 1 baking powder
- 1/4 molasses
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1 egg
- 6 butter
- 2/3 sugar
- 1 vanilla
- 1 1/2 lemon zest
- 1/2 milk
- 1/8 baking soda
Instructions:
1. Preheat oven to 350*.Line 12 muffin tins with paper liners.set aside.
2. In a small bowl, whisk flour, baking powder and salt.set aside.
3. In a 1 cup measure, combine molasses, cinnamon, nutmeg and cloves.set aside.
4. In medium bowl, beat butter till light and fluffy, lower mixer speed to medium, beat in eggs, then the lemon zest and vanilla extract.
5. Lower the speed to low, beat in flour and the milk, stir in the baking soda into the molasses mixture --
6. Remove 1 cup of batter to small bowl, stir in molasses, alternately spoon dollops of yellow and molasses batter into the prepared tins, use a dinner knife, gently make an X in each mound of dough.to marbelize.
7. Bake until tops are soft and springy.about 20-25 minutes.
8. Cool in tins on rack.
Title: Peanutty Cupcakes and Frosting
Ingredients:
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 3/4 creamy peanut butter
- 1/2 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 3/4 milk
- 1 vanilla extract
- 1/2 creamy peanut butter
- 1/4 unsalted butter
- 2 1/2 confectioners' sugar
- 1/3 milk
- 1/3
Instructions:
1. Heat oven to 350 degrees. Line two standard cupcake pans with foil or paper liners.
2. In medium bowl whisk flour baking powder and salt. Set aside.
3. In a large bowl, with an electric mixer, beat together peanut butter and butter until smooth. Add sugar gradually; beat until thoroughly combined and mixture is light tan in color; about three minutes.
4. Add eggs one at a time beating well after each addition.
5. Add the flour mixture alternating with the milk. Stir in vanilla extract.
6. Divide batter evenly among prepared cups, about a heaping 1/4 cup each.
7. Bake at 350 for 25-27 minutes or until lightly browned on top. Let cool completely on wire racks.
8. In a medium bowl beat peanut butter and butter until smooth. Add half of confectioners' sugar, alternating with the milk. Beat until smooth and spread over cupcakes.
9. Garnish with chopped peanuts.
Title: Bread Pudding in a Jiffy
Ingredients:
- 250 milk
- 2 eggs
- 2 sugar
- 3 sugar substitute
- 75 raisins
- 50 cashews
- 1 vanilla extract
- 1 butter
- 2 marmalade
Instructions:
1. In a bowl add the milk, break the bread into very small pieces and let it soak for 3 to 5 minutes. With your ( clean hands) mash the bread up. add the sugar and mix thoroughly. Add the egg and mix again. Finally add the Vanilla, the raisins and nuts. Blend well.
2. Use a microwavable glass bowl ( I use a fluted pyrex dish used for jello). Spray the bowl with the Cooking spray. Pour the mixture and dot it with butter.
3. Microwave on high for 8 minutes. The pudding is ready when you touch the middle and find it firm,yet soft.
4. Remove and turn over on a plate and serve with the Apricot or marmalade jam.
Title: Disneyland Blue Bayou's Chocolate Mousse
Ingredients:
- 12 bittersweet chocolate
- 4 unsalted butter
- 5 sugar
- 2 heavy cream
- 3 1/2
Instructions:
1. In a double boiler combine chocolate and butter, stirring until melted.
2. Whip cream and supgar until light and fluffy; set aside.
3. Beat egg whites at high speed until soft peaks form.
4. Using a wire whisk combine egg whites with the melted chocolate and then with the whipped cream. Cover and refrigerate overnight.
5. Yield: 8 cups.
6. Source: City Hall.
7. Cooking time is chill time.
Title: Apple Cinnamon Creme Brulee
Ingredients:
- 3 granny smith apples
- 1 cinnamon
- 1/4 sugar
- 6 sugar
- 1/4 water
- 6 vanilla extract
- 1 heavy whipping cream
- 1 1/2
Instructions:
1. Peel and core apples.
2. Cut into bite size chunks.
3. Cook the apples in the cinnamon, 1/4-cup sugar, and water.
4. Cook for 7 to 8 minutes until tender, but not mushy.
5. Set aside to cool.
6. Preheat oven to 325 degrees.
7. Whisk egg yolks and 6 tablespoons sugar.
8. Whisk until light yellow.
9. Add vanilla.
10. While whisking, gradually pour in whipping cream.
11. Divide apples evenly into 6 ramekins.
12. Ladle cream mixture evenly over the apples.
13. Place ramekins in a baking dish.
14. Pour hot water halfway up to the sides of the ramekins.
15. bake the custard until set, approximately 40 minutes.
16. Keep the ramekins in the water bath and let them cool for about 30 minutes.
17. Remove from water and chill overnight in the refirgerator, covered with plastic wrap.
18. Before serving, sprinkle 1 tablespoon sugar over each ramekin, and then torch until brown, or run under a broiler.
Title: Pie Crust
Ingredients:
- 5 plain flour
- 1/3 cold water
- 3/4 - 1 vegetable shortening
Instructions:
1. Mix the flour and shortening first.
2. then sprinkle in the water, just enough to make a good dough consistency. Note that flour varies considerably in moisture content, so add the water slowly, mixing, and only add just enough to make a dough that will hold together and make pea sized granules.
3. I use a pie crust bag (a circular plastic bag that zips up around the edge, but two pieces of waxed paper will work).
4. Roll it out to an even thickness, and just an inch or two wider than your pie pan. My crusts are about 1/8 inch thick. If the dough has warmed up to room temperature, pop it in the fridge for half an hour - the cold helps with making it flakey!
5. Step 4 - Put in the pie pan and shape!
6. Place the dough into the pie pan. Don't worry if it breaks. You can easily fix that.
7. Press the dough into the pan, seal any broken areas, and shape the top edge in any pattern you like; just for appearance's sake.
8. It's now read for you to add the pie ingredients and pop in the oven! Keep the pie crust in the refrigerator until you are ready to fill it and pop it into the oven!
Title: Drop Ginger Cakes (Cookies)
Ingredients:
- 3/4 butter
- 1 sugar
- 1 molasses
- 1 water
- 2 eggs
- 3 flour
- 1 1/2 baking soda
- 1 ginger
- 1/2 cinnamon
- 1/4 nutmeg
Instructions:
1. Preheat the oven to 350°F
2. Mix the butter, sugar, molasses, and water together. Mix in the eggs.
3. In a separate bowl, mix the flour, soda, and spices.
4. Add to the wet ingredients, mix well, and drop by tablespoonfuls onto greased cookie sheets.
5. Bake for 12 minutes.
Title: Double Chocolate Chip Cookies
Ingredients:
- 3 flour
- 1 baking soda
- 1/2 sea salt
- 1 unsalted butter
- 2 vanilla
- 1 1/2 white sugar
- 2/3 eggs
- 2 pecans
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine the flour, baking soda and salt. In a large bowl with a wooden spoon - cream the butter, vanilla and sugar together. Beat in the cocoa. Add the eggs and stir until combined.
3. Add the flour mixture in 3 parts to the butter mixtur; incorporating each addition thoroughly. Mix in chocolate and nuts.
4. Put the dough into balls, the size of your choice and place on a cookie sheet. Flatten the balls slightly. Bake for 10 minutes. Begin checking them at 8 minutes to make sure they don't get overdone.
5. Cool on cookie sheet for 5 minutes before moving them to a wire cooling rack.
Title: Raspberry Ribbons
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 powdered sugar
- 1 evaporated milk
- 2 vanilla
- 1/2
Instructions:
1. In a mixing bowl cream butter and sugar.
2. Beat in egg and vanilla.
3. Combine the flour,baking powder and salt,gradually add to creamed mixture and mix well.
4. Divide dough into 4 portions,shape each into a 10x2 1/2 inch log.
5. Place 4 inches apart on greased baking sheets.
6. Make 1/2 inch depression down the center of each log.
7. Bake at 350 for 10 minutes.
8. Fill depressions with jam.
9. Bake 10-15 minutes longer or until lightly browned.
10. Cool for 2 minutes.
11. Remove to a cutting board,cut into 3/4 inch slices.
12. Place on wire racks.
13. In a small bowl combine glaze ingredients until smooth.
14. Drizzle over warm cookies.
Title: Death by Peanut Butter Cake
Ingredients:
- 1 real butter
- 1/2 creamy peanut butter
- 1/2 eggs
- 4 water
- 2/3 real vanilla
- 1/2
Instructions:
1. Preheat oven to 325 degrees. Grease & flour two 9-inch round cake pans.
2. tCream together peanut butter and butter until fluffy. Add 1 egg at a time beating after each egg. Add ½ of the cake mix and ½ of the water mix well then add other ½ of cake mix and other ½ of water mix until just combined. ( don’t over beat).
3. tBake for about 25 to 30 minutes or until cake springs back when touched. Cool cakes on wire rack. Frost (recipe below) when cool.
4. Death By Peanut Butter Frosting:.
5. ½ cup real butter (softened).
6. 1 tab. Crisco shorting.
7. 4 oz cream cheese (softened).
8. ¾ cup creamy peanut butter (Jif).
9. 2 tea. Real vanilla extract.
10. 2 cups confectioners’ sugar (I sift for smother results).
11. In a large deep bowl, beat butter Crisco and cream cheese until light & fluffy add peanut butter and vanilla beat on high speed until fluffy. On low speed, beat in ½ of confectioner’s sugar until mixed then beat in other ½ Frost cake
12. I top with a chopped Reases Peanut Butter Sticks & Planters Peanuts.
Title: Lemon Chiffon Cake
Ingredients:
- 3/4 cake flour
- 1/4 baking soda
- 1/4 salt
- 3/4 granulated sugar
- 1 granulated sugar
- 3 eggs
- 1/4 fresh lemon juice
- 1 lemon zest
- 2 pure vanilla extract
- 1/2 cream of tartar
- 1/4 confectioners' sugar
Instructions:
1. Heat oven to 325 degrees and ready an ungreased 7-inch tube pan.
2. In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar. Set aside.
3. In a large bowl, whisk together egg yolks, vegetable oil, 1/3 cup water, lemon juice, lemon zest, and vanilla. Add remaining dry ingredients; beat until smooth.
4. In a large mixing bowl, use electric mixer on medium speed to beat egg whites until foamy.
5. Add cream of tartar and beat on high speed until soft peaks form after about a minute. Gradually add remaining tablespoon of granulated sugar while beating on high speed until stiff peaks form.
6. Gradually fold egg-white mixture into batter by folding in 1/3, then the remaining 2/3.
7. Pour batter into pan; smooth the top with a spatula. Bake for about 45 minutes, or until toothpick inserted into cake comes out clean and cake is golden.
8. Remove cake from oven and invert the pan over a glass soda bottle for 2 hours to cool.
9. Turn cake right-side up, and remove cake by running a table knife between cake and pan and inverting the pan. Dust cake with confectioners' sugar and serve.
Title: Granny's Sugar Cookies
Ingredients:
- 1 1/2 sugar
- 1 1/2 butter
- 2 eggs
- 2 vanilla extract
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 1 cream of tartar
- 1 1/2 powdered sugar
- 3 butter
- 1 vanilla extract
Instructions:
1. In a mixing bowl, cream together sugar and butter until fluffy.
2. Add eggs and vanilla; beat well.
3. Stir together dry ingredients; gradually add to creamed mixture until completely blended.
4. Cover and chill for at least 30 minutes.
5. On a lightly floured surface, roll dough to 1/4-inch thickness.
6. Cut with various shaped cookie cutters dipped in flour.
7. Transfer cookies to ungreased cookie sheet.
8. Bake at 350° for 10-12 minutes.
9. Cool on wire racks.
10. Frosting: Mix together sugar, butter, vanilla and milk until desired degree of spreading consistency; add milk if you want thinner frosting.
11. Add food coloring to obtain desired color.
12. Spread frosting over cookies and decorate with sprinkles.
Title: Fiesta Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1 margarine
- 1/2 sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Place the Froot Loops on a flat surface and cover with waxed paper or plastic wrap. Using a rolling pin, crush to fine crumbs. Do not mix the crumbs, as you want them to transfer variegated color to the cookies.
3. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
4. Place the butter in the bowl of a standing electric mixer and beat until light. Add the sugar and vanilla and beat until light and fluffy. Beat in the reserved flour mixture.
5. Working with a piece at a time, shape the dough into balls about 1 inch in diameter. Carefully roll each ball into the crushed Froot Loops.
6. Place the coated cookies on an ungreated cookie sheet.
7. Bake in the preheated oven for about 14 minutes or until golden.
8. Remove from oven and transfer immediately to cooling racks.