lumicero/recipes-ing2inst huggingface dataset:
Title: Jelly Cake Roll and Fillings
Ingredients:
- 3/4 unbleached flour
- 1 baking powder
- 1/4 salt
- 4 eggs
- 1/3 granulated sugar
- 1/2 granulated sugar
- 1 vanilla
- 1/3 powdered sugar
- 10
Instructions:
1. Preheat oven to 375°.
2. Prepare a jelly roll pan with cooking spray and flour; line with waxed paper and grease and flour this; set aside.
3. In a mixing bowl, combine flour, baking powder and salt; set aside.
4. In another mixing bowl, at high speed, beat egg whites into peaks soft peaks, gradually sprinkle with 1/3 cup granulated sugar, beating until sugar is completely dissolved and stiff peaks forms.
5. In mixing bowl, at high speed, beat egg yolks until thick and lemon colored; at same speed, gradually sprinkle in remaining granulated sugar then vanilla.
6. Sprinkle flour mixture over egg yolks, add beaten egg whites; with rubber spatula, gently fold mixture to blend thoroughly.
7. Spread batter in pan.
8. Bake for 15 minutes. Meanwhile, sprinkle cloth towel with powdered sugar.
9. Immediately invert hot cake onto towel; gently removed waxed paper.
10. While still warm, carefully roll up cake and towel from narrow end.
11. Cool cake completely on rack, then unroll and spread with jam or other filling.
12. Reroll without towel and sprinkle roll with powdered sugar.
13. chill.
Title: Chocolate Pixies
Ingredients:
- 1/4 margarine
- 4 butter
- 2 flour
- 2 sugar
- 1/2 walnuts
- 2 baking powder
- 1/2 salt
- 3 eggs
- powdered sugar
Instructions:
1. Melt margarine and chocolate. Cool slightly. Stir in remaining ingredients, except powdered sugar; blend well. Chill dough for 30 minutes.
2. Heat oven to 300°F Shape dough into 1-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheet.
3. Bake for 15-18 minutes or until edges are set. Remove immediately from cookie sheet.
Title: Little Almond Cakes
Ingredients:
- 4 eggs
- 175 caster sugar
- 200 fresh lemon rind
- 1 self raising flour
- 75 chocolate
- 100 icing sugar
Instructions:
1. Preheat oven to 180 degree C.
2. Line a 12 cup muffin tray with paper liners, or use a patty cake tray with approx.
3. 18 holes and line with paper liners.
4. Beat the eggs and sugar with an electric beater until mixture thickens to the consistency of thickened cream.
5. Fold in the ground almonds, lemon rind and flour.
6. Spoon the mixture into the cases.
7. Press one square of chocolate into the centre of each cake so the the chocolate is completely surrounded by the batter.
8. Bake for 20-25 minutes.
9. Cool and dust with sugar to serve.
Title: Angel Berry Summer Pudding
Ingredients:
- 2 vanilla flavor instant pudding and pie filling mix
- 4 milk
- 3/4 strawberries
- 1 raspberries
- 4
- 2
Instructions:
1. Make pudding mixes as directed on package for pudding, using 4 cups milk and adding rum extract.
2. Spoon one third of the pudding into bottom of rectangular baking dish, 13x9x2 inches.
3. Tear angel food cake into bite size pieces.
4. Layer with half of the cake pieces and half of the berries. Repeat layers, ending with remaining pudding.
5. Cover and refrigerate at least 4 hours.
6. Garnish each serving with a dollop of whipped topping.
Title: Sparkling Fruit
Ingredients:
- 2 granulated sugar
- 1/2 white wine
- 1 of fresh mint
- 1/2
Instructions:
1. In a shallow serving bowl mix the fruit gently so it is not crushed. Evenly sprinkle with sugar and chopped mint and gently mix again. Pour cold champagne or wine over fruit, enough to almost cover fruit.
2. Let stand refrigerated for 1 to 2 hours.
3. Serve in chilled champagne glasses.
Title: Crock Pot White Chocolate Bread Pudding
Ingredients:
- 6 white chocolate
- 6 Egg Beaters egg substitute
- 3 warm water
- 3/4 sweetened condensed milk
- 1 vanilla
- 1
Instructions:
1. In a crock pot, put in 1" cubed bread in first and put white chocolate on top.
2. Mix all other ingredients together: Egg Beaters, warm water, sweetened condensed milk,.
3. and vanilla.
4. Pour mixture over the bread/white chocolate.
5. Cook on LOW for 3 1/2 - 4 hours.
6. It is done when a toothpick comes out clean.
7. **You may add raisins or sliced almonds -- or both!
Title: Mil Pound Poppy Seed Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 3 eggs
- 2 flour
- 6 milk
- 1/2 vanilla extract
- 1/2 poppy seed
- 1/2
Instructions:
1. Beat Butter until very soft and shiny.
2. Add sugar; beat for several minutes until light and fluffy and whitish colored.
3. Beat eggs in small bowl; add extracts to the eggs.
4. Add egg mixture to butter mixture and beat unfil fluffly.
5. Alternately add flour and milk; mix until combined.
6. Stir in poppyseeds.
7. Pour into greased and floured loaf pan.
8. Bake at 300 degrees for approximately 1 hour and 40 minutes, or until long toothpick inserted into center comes out clean.
9. Cool 15 minutes.
Title: Williams Sonoma Spiced Pumpkin Cupcakes
Ingredients:
- 2 2/3 flour
- 2 baking soda
- 2 baking powder
- 2 ground cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 1 salt
- 2/3 walnuts
- 1 raisins
- 1 pumpkin
- 1 granulated sugar
- 1 dark brown sugar
- 1 canola oil
- 4 eggs
- 14 white chocolate
- 12 cream cheese
- 12 unsalted butter
Instructions:
1. Preheat an oven to 350°F Line three 12-cup muffin tins with decorative cupcake papers.
2. To make the cupcakes, in a bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Toss the walnuts and raisins with the flour mixture. (This will help prevent them from sinking to the bottom of the muffin tins.)
3. In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, whisking after each addition.
4. Add the flour mixture in three additions, stirring with a large wooden spoon until just combined.
5. Fill the muffin tins about three-fourths full.
6. Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the tins to a wire rack and let cool for 10 minutes, then remove the cupcakes from the tins and let cool completely.
7. To make the frosting, in a double boiler, melt the white chocolate, stirring constantly, until smooth and creamy, 2 to 3 minutes. Let stand until just warm to the touch. In a large bowl, using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth and blended. Add the melted chocolate and beat again until smooth. Use the frosting immediately, coloring it as desired. Spread 1 to 2 Tbs. frosting over each cupcake and decorate with colored sugars and decorating pens.
Title: Quick and Easy Mocha Fruit Cake
Ingredients:
- 1 strong black coffee
- 2 self-raising flour
- 150
- 2
Instructions:
1. Soak the fruit in the coffee overnight.
2. Preheat the oven to 180 degrees celcius. Coat a 20x28cm baking tin with cooking spray. Line the base with baking paper.
3. Mix together the fruit mixture, chocolate and flour. Spoon into the prepared tin and bake in the oven for 50 minutes-1 hour or until cooked through.
Title: Rum-Berry Shortcake
Ingredients:
- 4 orange blossom honey
- 3 dark rum
- 1 lime peel
- 2 lime juice
- 4 mixed berries
- 6 coconut
Instructions:
1. In a medium serving bowl stir together honey, rum or orange juice, lime peel, and lime juice.
2. Add berries; stir gently to mix.
3. Let stand at room temperature at least 15 minutes, or refrigerate up to 1 hour.
4. On large serving tray, arrange cookies next to bowl of berries.
5. Place whipped topping in bowl of ice.
6. Place toasted coconut in another bowl.
7. To serve, have each person assemble his or her own shortcakes on dessert plates by spooning berries over cookies, then adding whipped topping or coconut.
Title: Banana Oatmeal Cookies With Banana Frosting
Ingredients:
- 3/4 brown sugar
- 1 egg
- 1 banana
- 1 quick oats
- 1 3/4 all-purpose flour
- 1 1/2 salt
- 1 cinnamon
- 1 baking soda
- 1/2 nutmeg
- 1/4 walnuts
- 1/2 banana
- 2 lemon juice
- 1/4 confectioners' sugar
- 1 walnuts
- 2
Instructions:
1. Heat oven to 350°F.
2. Grease baking sheet; set aside.
3. Cream 3/4 cup Crisco and brown sugar in large bowl at medium speed until well blended.
4. Beat in egg.
5. Add one cup mashed banana.
6. Mix until creamy.
7. Combine oats, flour, salt, cinnamon, baking soda and nutmeg.
8. Stir into creamed mixture.
9. Mix in one half cup nuts.
10. Drop 2 level measuring tablespoonfuls of dough into a mound to form each cookie.
11. Place 2 inches apart on baking sheet.
12. Bake for 15-17 minutes.
13. Cool one minute on baking sheet.
14. Remove to cooling rack.
15. Cool Completely.
16. For Frosting: Cream 2 tablespoons Crisco, 1/4 cup mashed bananas and lemon juice.
17. Add confectioners sugar.
18. Beat until smooth.
19. Frost cooled cookies.
20. Sprinkle with chopped walnuts if desired.
Title: Eggless Chocolate Cookie in a Mug
Ingredients:
- 2 butter
- 2 milk
- 1/2 vanilla extract
- 3 -4 brown sugar
- 4 all-purpose flour
- 2 salt
- 1
Instructions:
1. Place butter and milk in a coffee cup or mug. Microwave for 30 seconds to melt the butter and warm the milk. Stir in brown sugar and vanilla extract then mix in flour, chocolate chips and pinch of salt. Microwave for about 1 minute on HIGH. Allow to cool for 5 minutes before serving. (The timing is really based on the texture you want. I like gooey cookie so it mixes with the melted ice cream. I'm weird I know.
2. ADD toppings. I like to add ice cream but you can add whatever you want!
Title: Madeira Cake Squares
Ingredients:
- 250 unsalted butter
- 250 caster sugar
- 250 self raising flour
- 4 eggs
- 1 lemon, zest of
- 1/2 unsalted butter
- 75 icing sugar
- 200 lemon juice
- 2 unsalted butter
- 75 caster sugar
- 75 lemon, juice and zest of
- 3
- 1
Instructions:
1. Madeira Cake: Beat the caster sugar and butter together until creamy.
2. While mixing add the eggs one at a time until they are well combined.
3. Beat the sifted flour in gradually until well mixed.
4. Finally mix in the lemon juice and zest.
5. To Bake: Preheat an oven to 160° C and grease square cake tin.
6. Spread the cake mix evenly in the cake tin.
7. Place the tin in the preheated oven for 45 minutes or until it has risen, golden and is firm to touch.
8. To test if it is ready insert a thin knife or skewer in the centre it should come out clean if the cake is ready.
9. Remove the cake from the oven and allow it to cool on a wire rack.
10. To Assemble: When the cake has cooled slice it through the centre into two halves.
11. Spread the lemon curd evenly over the bottom slice.
12. Place the second half on top and spread the lemon icing over the cake.
13. Slice the cake into 5cm squares and place them in the refrigerator for at least 1 hour before serving.
14. Alternatively you can simply dust the slice with a little icing sugar.
15. Lemon Curd: Whisk the egg yolks and caster sugar together until they are thick.
16. Place the lemon zest, juice and butter in a pan over a moderate-low heat.
17. Stir in the egg mixture and cook the curd slowly, while stirring it with a wooden spoon until it thickens.
18. Allow the curd to cool before using.
19. Refrigerate the curd in a sealed container until ready to use.
20. Lemon Icing: Beat the butter with the icing sugar until creamy, mix in the lemon juice until well combined.
21. The icing should be thick but of a spreadable consistency.
Title: Langues De Chat Au Thé Vert
Ingredients:
- 60 unsalted butter
- 60 sugar
- 2 flour
- 60 fleur de sel
- 1
- 1 1/2
Instructions:
1. Combine the butter and sugar in the bowl of a mixer, and process until fluffy. Add the egg whites and process until combined. Add the flour, fleur de sel, and matcha powder, and process until smooth. Cover and chill for an hour.
2. Preheat the oven to 200° C (400° F) and line a baking sheet with parchment paper.
3. Transfer the batter in a pastry bag with a 5-mm (1/5-inch) tip, or use a food storage bag and snip one corner to create a 5-mm opening. Squeeze the batter onto the prepared baking sheet to form 6-cm (2 1/3-inch) sticks, not too close to one another. Slip into the oven and bake for about 7 minutes, until the edges start to brown but the center remains green.
4. Transfer the cookies on a cooling rack while still warm, and let cool completely. The langues de chat will keep for a few days in an airtight container at room temperature.
5. (For the classic langues de chat, substitute 1/2 teaspoon pure vanilla extract for the green tea powder, and bake until the edges start to brown but the center remains pale.).
Title: Strawberry Cake
Ingredients:
- 1 flour
- 2 -3 water
- 1/2 strawberry Jell-O gelatin dessert
- 1 eggs
- 3/4 frozen strawberries
- 4 butter
- 1 confectioners' sugar
- 1/2 strawberries
- 1
- 4
Instructions:
1. Place all ingredients in a large bowl.
2. Beat for 3 minutes (strawberries may be added last ½ minute).
3. Place batter in a 9X13 pan and bake at 350 for 30 minutes or until knife inserted in cake comes out clean.
4. Mix the icing ingredients and beat well.
5. Spread on cake.
Title: Low-Fat Strawberry Angel Food Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 cake flour
- 1 1/2 cream of tartar
- 1 1/2 granulated sugar
- 1 vanilla
- 1 1/2 salt
- 1/2 fat free cream cheese
- 1/4 fat-free cool whip
- 8 sugar
- 12 strawberries
- 3/4
- 2
Instructions:
1. Heat oven to 375ºF.
2. Mix powdered sugar and flour; set aside.
3. Beat egg whites and cream of tartar in large bowl with electric mixer until foamy.
4. Beat in granulated sugar, 2 tablespoons at a time, on high speed, adding vanilla, almond extract and salt with the last addition of sugar.
5. Continue beating until stiff meringue forms.
6. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased food cake pan.
7. Bake 30 to 35 minutes. This is a Betty Crocker recipe for angel food cake, you can use the boxed mix as well.
8. Add cubed angel food cake in cream cheese mixture and stir until well coated.
9. Put the mixture in a 9x12-inch cake pan and cover with sliced fresh strawberries.
10. Refrigerate.
Title: Good and Easy Cake
Ingredients:
- 1 eggs
- 2 instant chocolate pudding mix
- 1 milk
- 2 chocolate chips
- 1/2
Instructions:
1. Mix instant pudding with milk and set aside.
2. In medium size bowl pour cake mix, eggs and pudding.
3. Mix well and pour into 9x13 inch pan.
4. Sprinkle with chocolate chips and nuts.
5. Bake at 350 for 30-40 minutes.
6. No frosting is needed.
7. Variation: Can do the same with yellow cake, butterscotch chips and butterscotch pudding.
8. I used mini m&m's instead of nuts.
Title: Easy Chocolate Buttery Cookies
Ingredients:
- 1/2 sugar
- 1/4 butter
- 1 all-purpose flour
- 1 maraschino cherries
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 375°.
2. In a large bowl, combine all ingredients except flour and cocoa. Beat at medium speed until light and fluffy. Gradually add the flour and cocoa until well mixed.
3. Shape rounded teaspoonfuls as desired (1-inch balls, 2-inch logs, balls flattened, etc.) or use cookie press.
4. Put them 1 inch apart on cookie sheet. Bake 7-9 minutes or until set. Let cookies cool.
5. When cooled, you may decorate the cookies with whatever you like, example listed above, or leave them as they are.
Title: Roasted Pears With Caramel Sauce
Ingredients:
- 4 butter
- 1 dark brown sugar
- 4 pears
- 1/2 sour cream
- 1/4 roasted pistachios
Instructions:
1. Heat oven to 400 degrees.
2. Place butter in a baking pan large enough to hold the pears in a single layer.
3. Set baking pan with butter in the heating oven until the butter melts.
4. Sprinkle sugar over melted butter.
5. Place pears, cut side down, on top.
6. Bake until tender, about 30 minutes.
7. Remove from oven.
8. Turn over pears and baste with pan sauce.
9. Return to oven.
10. Bake until golden and glossy, about 10 minutes.
11. Let cool slightly.
12. Transfer pears to dessert plates or bowls.
13. Top each with a dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts.
14. Serve and enjoy!
Title: Banana Mandazi
Ingredients:
- 1 egg
- 2 bananas
- 750 milk
- 1/2 vanilla extract
- 500 self-raising flour
- 1 baking powder
- 3 caster sugar
- 1/4 ground allspice
- basil leaves
- icing sugar
Instructions:
1. Place the egg, bananas, milk, vanilla extract, flour, baking powder and sugar in a blender or food processor. Whiz to make a smooth batter with a creamy, pourable consistency (if it is too thick add a little extra milk). Set aside for 10 minutes.
2. Heat the oil in a heavy saucepan or deep fat fryer and carefully fry spoonfuls of the mixture for 3-4 minutes until golden. Remove with a slotted spoon and drain on kitchen towel.
3. Serve with grilled pineapple, chilli syrup and deep fried basil leaves.
Title: Pastry Cream
Ingredients:
- 1 lemon, zest of
- 1 cinnamon stick
- 1 sugar
- 4 eggs
- 2 flour
- 1 vanilla
Instructions:
1. Heat milk, lemon zest and cinnamon in a larger saucepan until very hot, but not boiling.
2. Meanwhile, mix sugar, eggs, flour and vanilla in a mixing bowl until well combined.
3. When the milk is quite hot, temper the flour mixture with a bit of milk, and then add it all back into the saucepan.
4. Whisk constantly over medium heat until thickened.
Title: Mixed Nut Chocolate Tart
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 1 butter
- 6 heavy whipping cream
- 1 1/2 vanilla extract
- 1 pistachios
- 1 pecan halves
- 3/4 eggs
- 3 light corn syrup
- 3/4 brown sugar
- 1/4 butter
- 1/4 vanilla extract
- 1 1/2
- 1
Instructions:
1. In a small bowl, combine flour and sugar; cut in butter until mixture resembles fine crumbs.
2. Add cream and vanilla, tossing with a fork until dough forms a ball.
3. Press onto the bottom and up the sides of an ungreased fluted 11-in. tart pan with removable bottom; set aside.
4. Place nuts in a food processor; cover and process until chopped. In a large bowl, whisk the eggs, corn syrup, brown sugar, butter and extracts until smooth. Stir in chocolate chips and nut mixture; pour into crust.
5. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is set. Cool on a wire rack. Store in the refrigerator.
6. Garnish with whipped cream.
Title: Raspberry Red Velvet (Bread Pudding)
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 3 baking soda
- 1 cocoa powder
- 1 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 vanilla extract
- 1 milk
- 1 sour cream
- 1 hot water
- 1/2 cornstarch
- 1/2 raspberry gelatin powder
- 1/2 half-and-half
- 2 eggs
- 1 salt
- 6 cream cheese
- 3 confectioners' sugar
- 3
- 1
- 2
- 8
- 3/4
Instructions:
1. Preheat oven to 350°F grease 9x13 inch pan sift flour,salt and baking soda and cocoa powder together and set aside.
2. Melt semi-sweet chocolate with 1 tbsp of milk. set aside do not let harden.
3. Beat butter and sugar in a bowl together for approx 5 minutes at medium speed. add eggs one at a time and beat till smooth. add food coloring and sour cream, all extracts and chocolate milk mixture. at low speed add flour mixture a little at a time but do not over mix. pour batter into pan.
4. Heat 2 cups water until boiling and in another mixing bowl, mix together water, gelatin and cornstarch together pour gelatin over cake batter.
5. Bake at 350°F for 35-45 minutes till toothpick comes out clean.when cake has cooled cut into 1-inch cubes.
6. Combine the half-and-half, eggs, egg yolk, salt, and almond extract in a medium bowl.
7. With an electric mixture in a large bowl beat the cream cheese and sugar till smooth. Mix in the half-and-half mixture.
8. Place the red velvet cubes in a large baking dish or 8 individual ramekins. add the pudding mixture to the dish. make sure the cake cubes are completely covered. bake for about 30 minutes or till the pudding is set.
9. Serve with whipped cream.
Title: Caramel Dumplings
Ingredients:
- 1 1/4 self-raising flour
- 1 salt
- 30 butter
- 1/3 sugar
- 1 vanilla
- 1/3 milk
- 30 butter
- 1 1/2 brown sugar
- 1 salt
- 1 1/2 water
Instructions:
1. Sift flour and salt into basin, rub in butter, add sugar.
2. Add combined milk and vanilla, mix well.
3. Combine all sauce ingredients in large saucepan, stir constantly until boiling, reduce heat.
4. Drop tablespoons of dumpling dough into simmering sauce.
5. Cover, simmer 20 minutes.
6. Serve with whipped cream.
Title: Semisweet Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 vanilla extract
- 4 confectioners' sugar
Instructions:
1. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
2. Add the sugar in small amounts on low speed, and beat until incorporated. Increase the speed to high and mix until very light and fluffy.
3. For best results garnish with toasted nuts or fruit.
Title: Boysenberry Cobbler
Ingredients:
- 1 flour
- 1/4 baking powder
- 1/4 salt
- 1 sugar
- 1 milk
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 425 degrees.
2. Whisk together dry ingredients, then add milk and whisk until there are no lumps.
3. Melt butter in a large cast iron skillet over medium high heat. Pour batter into pan but don't stir it.
4. Add all the juice from the 2 cans of boysenberries and 1 1/2 cans of the berries. Don't stir, but do move the berries slightly out from the center with a spoon.
5. Cook for 40 minutes or until done.
6. Use remaining berries as a garnish.
Title: Banana Chocolate Ice Cream
Ingredients:
- 4 bananas
- 3 cocoa powder
- 1 vanilla extract
- lactose-free milk
Instructions:
1. Peel and cut up ripe bananas before freezing them (it's annoying to try to peel them when they are frozen).
2. Combine all ingredients in a food processor, or blender.
3. Add milk as needed to help the mixture to blend.
4. Right out of the mixer it has a soft serve texture, freeze for more of an ice cream texture.
Title: Apple Crisp Cookies
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1 vanilla extract
- 2 1/2 old fashioned oats
- 2 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 6 -8 water
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 375*F.
2. Line at least 3 cookie sheets with parchment paper.
3. COOKIES: Cream together the butter and brown sugar until well blended; add vanilla.
4. Combine the oats, flour, baking soda, and salt.
5. Add alternately to the butter mixture with water stirring with a spoon.
6. Mix well after each addition.
7. (Mixture will be crumbly, but will hold together when shaped into a ball.) Add additional water, if necessary.
8. Reserve 1 cup of the mixture for the topping.
9. Shape remaining dough into 1" balls; place 2" apart on the cookie sheets.
10. Flatten each cookie to an 1/8" thickness with the bottom of a floured glass; smooth edges.
11. Bake for 5-7 minutes, or until light brown around the edges and firm to the touch; do not overbake.
12. Remove from oven; cool on cookie sheets about 5 minutes.
13. For the TOPPING, place 1 teaspoons.
14. fie filling in the center of each cookie; spread carefully to cover.
15. Combine the 1 cup reserved crumbs and nuts in a small bowl; toss to blend.
16. Sprinkle over filling.
17. Return to oven and bake 5 minutes more, or until topping is light brown.
18. Do not overbake.
19. Cool 2 minutes on cookie sheets, then transfer cookies to wire racks and cool completely.
20. If desired, sprinkle cookies with powdered sugar or cinnamon-sugar.
Title: Dark Chocolate Fudge Balls
Ingredients:
- 1/4 butter
- 2 mini marshmallows
- 1 sweetened condensed milk
- 1
Instructions:
1. Melt the butter in a large pot then add the cocoa and marshmallows. Continue melting over low heat and gradually add the chocolate chips and the milk. Once all the ingredients are blended and smooth, pour into a medium bowl and chill.
2. After chilled, roll the fudge into balls and coat with whatever you like - powdered sugar, coconut, chopped nuts, etc.
3. Keep refrigerated.