lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Chocolate Puff
Ingredients:
- 1 pecans
- 1 frozen puff pastry
- 1 frozen unsweetened raspberries
- 1 confectioners' sugar
- 1 fresh raspberry
- vanilla
- confectioners' sugar
Instructions:
1. In a bowl, combine the chips and pecans.
2. On a lightly floured surface, roll each pastry sheet into a 12-in. square.
3. Cut in half lengthwise and widthwise, making eight 6-in. squares.
4. Spoon the chip mixture in the center of each square.
5. Pull all corners together below the tips of the corners, forming a pouch.
6. fold the corner tips down.
7. Place on an ungreased baking sheet.
8. Bake at 425° for 18-20 minutes or until golden brown.
9. Remove to a wire rack to cool.
10. In a food processor or blender, puree raspberries and confectioners' sugar.
11. Strain and discard seeds.
12. Spoon raspberry sauce onto dessert plates; top with pastry pouches.
13. If desired, garnish with raspberries and chips; dust with confectioners' sugar.
Title: Black Forest Dessert
Ingredients:
- 1 flour
- 1/2 pecans
- 1/2 margarine
- 1 butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 peanut butter
- 1 instant chocolate pudding mix
- 2 1/2 instant vanilla pudding
- milk
- Cool Whip
- pecans
- cherries
Instructions:
1. Preheat oven to 350°F and spray a 9x13-inch pan lightly with Pam.
2. Mix flour, 1/2 cup chopped pecans, and the margarine by hand until well blended.
3. Press the dough into the pan, and bake for 20 mins., or until a light golden brown.
4. Let cool before adding any other layers.
5. Mix the cream cheese, confectionery sugar, and 1 cup of Cool Whip together, until well blended and smooth.
6. Spread on top of the cooled crust.
7. Spread the peanut butter on top of the first layer.
8. Mix the puddings and milk (following directions on the box) until thick.
9. Spread on top of the second layer.
10. Spread the rest of what remains from the medium container of Cool Whip on top of the 3rd layer.
11. Sprinkle more chopped nuts and cherries onto the top of the dessert. Chill.
12. If you want you can eat it right away, but after you cut your slices, place the remaining dessert in the refrigerator, so that the Cool Whip doesn't melt.
Title: Fudge Brownies, "take 2"
Ingredients:
- 1 butter
- 1/2 unsweetened applesauce
- 1/4 brown sugar
- 3/4 granulated sugar
- 1 1/2 vanilla
- 1 egg
- 2 all-purpose flour
- 1/4 whole wheat flour
- 1/4 cocoa powder
- 3/8 cinnamon
- 1 1/2
- 3
Instructions:
1. Cream butter, applesauce, sugars, and vanilla.
2. Add eggs.
3. Carefully stir in flours, cocoa, and cinnamon, mixing well.
4. Stir in chocolate chips just until incorporated.
5. Bake in 8x8 glass pan for 25 minutes at 350*.
Title: Chocolate and Pistachio Biscotti
Ingredients:
- 2 flour
- 3/4 baking soda
- 1/2 salt
- 1 eggs
- 3 light brown sugar
- 1 1/4 unsalted butter
- 4 vanilla extract
- 1 bittersweet chocolate
- 1 bittersweet chocolate chips
- 1 unsalted shelled pistachio
- 7 1/2
- 1
Instructions:
1. Preheat the oven to 350°.
2. Line 2 baking sheets with parchment paper.
3. In a large bowl, whisk the flour, cocoa powder, baking soda and salt.
4. Beat in the eggs at low speed until a crumbly dough forms.
5. In another bowl, beat the brown sugar with the butter and the vanilla, coffee and almond extracts until combined.
6. Scrape the mixture into the crumbly dough and beat at medium speed until a soft, sticky dough forms.
7. Add the chopped chocolate and shelled pistachios and beat at low speed just until evenly distributed.
8. Divide the dough into 4 and transfer 2 of the portions to each baking sheet.
9. Form each piece into an 8 inch rope; flatten the ropes until they're about 2 inches wide and 3/4 inch thick.
10. Bake for about 22 minutes, until the logs are puffed and springy to the touch; rotate the pans halfway through baking.
11. Carefully transfer the logs to a wire rack to cool for 10 minutes.
12. Lower the oven temperature to 200°.
13. Using a sharp knife, cut the logs crosswise into 1/2 inch thick slices; each log will yield about 20.
14. Return the slices to the baking sheets and bake for about 30 minutes longer, flipping the biscotti once after 15 minutes, until crisp.
15. Transfer to racks to cool.
Title: Sultana Cake
Ingredients:
- 8 sultanas
- 8 butter
- 3 eggs
- 12 flour
- 1 baking powder
- 12 sugar
Instructions:
1. Boil sultanas in a little water for 5 minutes then drain.
2. Melt butter and add to sultanas.
3. Beat eggs together and add to sultanas.
4. Add dry ingredients and mix well.
5. Place in 10" tin which has been lined with baking paper or greaseproof paper.
6. Bake at 300'F for 70 minutes.
7. Remove from oven and cool in tin for 10 minutes before removing to a rack to finish cooling.
Title: Choco-Banana Bread Bites
Ingredients:
- 3/4 fat-free evaporated milk
- 2 vinegar
- 1 banana
- 1 baking soda
- 1 egg
- 1 brown sugar
- 3/4 pure vanilla extract
- 1/4 baking powder
- 1 banana chips
- 2 1/2
- 1
- 1/3
- 36
Instructions:
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Combine evaporated milk and vinegar in a medium bowl. Stir well (mixture will thicken). Add bananas and baking soda to the evaporated milk mixture. Next, whisk egg, brown sugar, oil and vanilla in a separate large bowl. Stir in flour and baking powder. Add banana mixture and stir until mixture is well combined. Add chocolate chips if using.
2. Drop 2 tbsp (30mL) dough on prepared baking sheets, about 2” (5cm) apart. Place banana chip on top of each cookie. Bake in preheated oven 13 to 15 minutes until the edges are lightly browned. Cool cookies on baking sheets for 5 minutes. Transfer cookies to cooling rack. Store cookies loosely covered or in the freezer.
Title: Chocolate Nirvana Cake
Ingredients:
- 3/4 butter
- 3 sugar
- 3 eggs
- 1 vanilla
- 4 flour
- 3 baking soda
- 3 salt
- 1/2 buttermilk
- 3/4 boiling water
- 1 1/3 butter
- 1 half-and-half
- 1/2 brown sugar
- 1/2 corn syrup
- 1 butter
- 1 1/4 half-and-half cream
- 2/3 vanilla
- 4 heavy cream
- 1/2 vanilla instant pudding mix
- 1/2 pecan halves
- 2 butter
- 2 salt
- 1
- 2
Instructions:
1. CAKE:
2. Preheat oven to 350*. Grease 3 round cake pans(I also line the bottom with waxed paper). Set aside.Put water on to boil.
3. Mix together flour, soda and salt. set aside.
4. Beat together butter and sugar until light.
5. Add eggs and vanilla.
6. Add chocolate and beat 1-2 minutes.
7. Add flour mixture to chocolate mixture, alternating with buttermilk.Beat until smooth.
8. Slowly add boiling water, beating until completely smooth-batter will be thin.
9. Pour into pans. Bake 35-40 mins, until tester comes out clean.
10. While baking, make ganache, caramel and whipped cream.
11. Cool cakes in pans for 10 mins, then unmold onto racks to finish cooling.
12. CARAMEL-cook sugar, corn syrup and butter over low heat until 242*. Remove from heat and add cream and vanilla.Cool. Will thicken as it cools.
13. GANACHE-Melt butter, chocolate chips and cream over low heat.Whisk in almond extract. Cool.
14. WHIPPED CREAM- Whisk cream until it just begins to thicken, then add pudding powder. whisk until ready.Refrigerate.
15. PECANS- put butter on a cookie sheet& melt in oven (can toast pecans while baking cake)- when butter is melted, toss pecans in pan until coated. bake @ 350 until toasty smelling (~10 mins- watch carefully, they burn easily!)Salt to taste.
16. When everything is cool, assemle the cake:
17. Place first layer on cake plate. Plop 1/3 of the whipped cream onto cake. Drizzle caramel and chocolate over cream. Repeat for next 2 layers, but be a little "artistic" with the top layer-oozing the caramel and chocolate over the sides of the cake. Sprinkle liberally with pecans!
Title: Snowflake Cookies
Ingredients:
- 6 butter
- 1/4 powdered sugar
- 1 all-purpose flour
Instructions:
1. Before you start, grease two cookie sheets with cooking oil.
2. Put the butter into a bowl and stir until it is creamy. Sift the powdered sugar in and stir until the mixture is smooth.
3. Sift the flour into the bowl and stir it in with a wooden spoon. Then, using your hands, squeeze the mixture to make a dough.
4. Flatten the dough a little before you wrap it. Wrap the dough in plastic food wrap and put it in the refrigerator for 30 minutes. While the dough chills, preheat your oven to 350°F.
5. Dust a rolling pin and a clean work surface with a little flour. Don't use too much or the dough will get tough. Roll out the dough until it is about 1/4 inch thickness.
6. Cut out lots of circles with the cookie cutter, Then, squeeze the scraps into a ball. Roll the ball out again, then cut out more circles.
7. Place the circles onto the greased cookie sheets, about 6 on each. Bake the cookies for about 10-12 minutes.
8. Remove the cookies from the oven and leave them on the sheets for about 2 minutes. Then, move them onto a wire rack using a spatula. Let them cool completely before you ice them.
9. To begin the snowflake design, draw a line down the center of one cookie with the white writing icing. Draw two more lines crossing over the first one, so it sorta looks like an X with a line in the middle.
10. Make the snowflake by adding small likes of writing icing across the ends of the lines. Try making them all a little different, since there are no snowflakes that are exactly alike.
Title: Amazing Orange Almond Pound Cake (Gluten-Free)
Ingredients:
- 8 butter
- 1 sugar
- 2 eggs
- 1/3 - 1/2 orange zest
- 1/2 potato starch
- 2 tapioca starch
- 3 1/2 xanthan gum
- 1 baking soda
- 2 baking powder
- 1/2 salt
- 1/4 buttermilk
- 1/4 vanilla extract
- 1/4 sugar
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1/2
- 1/4
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 350 degrees. Lightly grease and flour a loaf pan.
2. Combine buttermilk, orange juice and vanilla in a small bowl and set aside.
3. Sift together flours, almond meal, xanthum gum, salt, baking powder, and baking soda. Set the dry ingredient mixture aside.
4. In a large bowl, cream sugar and butter (beat with electric mixer about 3 minutes, until fluffy).
5. Beat in eggs - one at a time - and chase it with the orange zest. Alternate adding the wet and dry ingredient mixtures to the batter, starting and ending with the flour.
6. Pour batter into prepared pan and smooth the top. Bake for 45 - 50 minutes, or until a tooth pick comes out clean.
7. Remove the cake from the oven and let stand for at least five minutes.
8. Turn the pan over on a plate or rack. While the cake cools an additional five minutes, make the orange vanilla syrup.
9. In a small pot, combine sugar, orange juice, and vanilla. Heat on medium heat and stir until the sugar dissolves and the mixture becomes a little thick (about three minutes). Spoon some or all of the mixture on top of the cake.
10. When you're ready to serve: in a small bowl, mix 1 - 2 Tablespoons of orange juice with the powdered sugar to form a thick orange glaze. Drizzle some or all on top of the cake.
Title: Easy Eggless Shortbread Cookies
Ingredients:
- 3/4 butter
- 1/4 shortening
- 1 1/3 flour
- 2 1/2 icing sugar
- 1 salt
- 1/2 - 1 vanilla
- 1 -2
Instructions:
1. Cream the butter and shortening together until it is light and creamy.
2. Slowly add the icing sugar, until it is icing consistency and fluffy. (note:there may be some icing sugar left over).
3. Add the flour and salt, 1/4 cup at a time, mixing thoroughly until it is well blended.
4. Make little balls of dough in your hands and press onto cookie pan lined with parchment paper. Cook for 10-20 minutes at 350 - 375F, or until they are golden.
5. Enjoy!
Title: Chocolate Bread Pudding (Paula Deen)
Ingredients:
- 1 milk
- 3 heavy cream
- 1/4 granulated sugar
- 1/2 light brown sugar
- 1 cocoa powder
- 1 vanilla extract
- 1/4 cinnamon
- 1 eggs
- 2
- 1 1/2
- 6
- 8
Instructions:
1. Preheat the oven to 325 degrees.
2. Lightly grease a 13x9 inch baking dish.
3. Place the bread in the baking dish.
4. In a large bowl, whisk together the milk, cream and liqueur.
5. In another bowl, combine the granulated and brown sugars with the cocoa powder and mix well.
6. Add this to the milk mixture and whisk to combine.
7. Add the vanilla and almond extracts and the cinnamon to the beaten eggs.
8. Combine the egg mixture with the milk mixture and mix well.
9. Stir in the grated chocolate.
10. Pour the mixture evenly over the bread cubes;.
11. Let stand, stirring occasionally, for at least 20 minutes, or until the bread has absorbed most of the milk mixture.
12. Bake the pudding for 1 hour, or until set;.
13. a knife inserted into the center of the pudding should come out clean.
14. Serve the pudding warm or refrigerate it and serve chilled.
Title: Jelly Bean Biscotti
Ingredients:
- 13 jelly beans
- 3 flour
- 2 baking powder
- 1/2 salt
- 4 unsalted butter
- 1 granulated sugar
- 4 eggs
- 2 vanilla
- 1/4 powdered sugar
Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
3. Add 1 egg and beat to incorporate, add 2nd egg and incorporate then add 3rd egg and incorporate (4th egg is used later).
4. Beat in the vanilla then add the baking powder, salt and flour, beating on low speed until fully incorporated - you do not want to mix too long.
5. Notice that the dough is very soft and sticky.
6. Stir in the jelly beans.
7. Using a spatula, scrape the dough out of the bowl onto a floured surface.
8. Put flour on your hands and sprinkle flour on top of the dough.
9. Then cut the dough in half. Next take one half and roll lightly back and forth making a thick rope - pick it up and place it on a cookie sheet with parchment paper or silicon mat.
10. Don't be worried if the dough is so soft it bends when you pick it up. Once you place it on the parchment paper you can shape it a little more.
11. Do the same with the second half.
12. Flatten them out on top a little with your palm.
13. Next beat one egg in a bowl and using a brush - brush them all over to coat them evenly.
14. Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
15. When done remove them from the oven.
16. Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
17. Place them on a breadboard and slice them crosswise on the diagonal into about 3/4 inch slices.
18. Put them back on the cookie sheet and bake for another 10-12 minutes until the edges are turning slightly brown.
19. Remove from the oven and transfer to wire rack to cool (dust with powdered sugar if desired) -- ENJOY!
Title: El Diablo Comida Cake (The Devil's Food Cake)
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 1 sugar
- 2 milk
- 1 eggs
- 1 vanilla
- 1 paprika
- 2
- 1
Instructions:
1. Preheat the oven to 325 degrees.
2. In a large mixing bowl combine dry ingredients.
3. Add oil, coffee, and milk.
4. Mix at medium speed for 2 minute Don't mix at any higher than medium or you will over beat your cake and it will colapse!
5. Add eggs and vanilla beat for 1 minute.
6. Add paprika and beat for another minute The batter will be thin.
7. Pour batter into a greased 9by 13 inch pan and bake for 45 minute.
8. Allow cake to cool for 15 min in pan before removing.
Title: Cinnamon Walnut Bundt Cake
Ingredients:
- 2 flour
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1/2 nutmeg
- 1/4 ginger
- 1/4 butter
- 1/2 sugar
- 1 eggs
- 3 vanilla
- 1 milk
- 1/2 walnuts
- 1/4 chocolate chips
- 1/2
Instructions:
1. Set oven to 350 degrees F (set oven rack to second lowest position).
2. Grease a 12-cup bundt pan.
3. In a medium bowl, sift together first 7 ingredients.
4. In another bowl cream butter and sugar until light.
5. Add in eggs; beat until light and fluffy (about 4 minutes).
6. Beat in vanilla and oil.
7. Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
8. Fold in the nuts and chocolate chips (if using).
9. Bake 45-50 minutes, or until cake test done with a toothpick.
Title: Indian Cornmeal & Berry Dessert
Ingredients:
- 1 white cornmeal
- 2 cold water
- 1/4 butter
- 1 berries
- 2 nutmeg
- 1 maple syrup
- 3/4 eggs
- 3/4
- 3
Instructions:
1. Soak the cornmeal in the water. Melt the butter in a large pot the add the cornmeal mixture. Heat slowly, stir constantly for 15 minutes, or until thickened.
2. Add the juice, berries, & nutmeg then bring to a boil, stirring constantly. Then add the cream & maple syrup, blending throughly.
3. Add the eggs & remove from the heat, stirring until the mixture stops bubbling. Serve either hot or chilled.
Title: Coconut Melon
Ingredients:
- 1 unsweetened coconut milk
- 2 sugar
- 1 lime juice
- 1/4 coconut
- 1 honeydew melon
Instructions:
1. In bowl, mix milk, sugar and lime juice.
2. Stir well.
3. Chill until ready to use.
4. Place melon in lg bowl.
5. Add coconut and stir gently to combine.
6. Add coconut milk mixture and toss to coat.
Title: Dieter's Gingerbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 sugar
- 1 ground ginger
- 1 cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 water
- 1/3 molasses
- 3 butter
- 2 margarine
Instructions:
1. Lightly coat an 8x8x2-inch baking pan with nonstick cooking spray; dust lightly with flour. Set aside.
2. In a large mixing bowl combine the 1 1/2 cups flour, the sugar, ginger, cinnamon, baking powder, baking soda, and salt. Add the water, molasses, butter, and egg whites. Beat with an electric mixer on low to medium speed until combined. Beat on high speed for 2 minutes. Spread into prepared pan.
3. Bake in a 350 degree F oven about 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan. Serve warm and, if desired, with dessert topping.
Title: Baked Apples With Toffee, Bourbon and Molasses
Ingredients:
- 6 golden delicious apples
- 6 Bourbon
- 3 unsalted butter
- 3 apple cider
- 1 1/2 light molasses
- 3 sugar
- 1 ground ginger
- 1/4 vanilla ice cream
Instructions:
1. Preheat oven to 350°F
2. Peel skin off top third of each apple.
3. Using small melon baller, scoop out stem and core, leaving bottom intact.
4. Stand apples in 11x7x2-inch baking dish.
5. Place 2 tablespoons toffee bits around apples in dish.
6. Divide remaining bits among cavities of apples.
7. Add 1/2 tablespoon bourbon and 1/2 tablespoon butter to cavity of each apple.
8. Whisk cider, molasses, sugar and ginger in bowl; spoon over and around apples.
9. Bake apples until tender, basting often with pan juices, about 1 hour 20 minutes.
10. Transfer apples to bowls.
11. Pour juices from dish into small saucepan.
12. Boil juices until thick enough to coat spoon, about 6 minutes.
13. Spoon sauce over apples.
14. Serve apples warm with vanilla ice cream.
Title: Mississippi Fudge Torte
Ingredients:
- 1 1/4 butter
- 5 dark chocolate
- 4 1/2 butter
- 10 all-purpose flour
- 1 baking soda
- 3 granulated sugar
- 1/4 salt
- 1 1/4 light corn syrup
- 1/4 vanilla extract
- 3 eggs
- 1 pecans
- 3 pecan halves
- 1/3 dark rum
- 2 heavy cream
- 1/2 light corn syrup
- 2 dark chocolate
- 3/4 dark rum
- 3 vanilla extract
- 6 coffee ice cream
- 2 vanilla ice cream
- 1 1/2
- 2
Instructions:
1. MAKE THE CHOCOLATE WAFER CRUST:.
2. Preheat oven to 325ºF.
3. Butter sides of 9" sprinform pan.
4. Mix together cookie crumbs and butter in bowl.
5. Press mixture into bottom of prepared pan.
6. Refrigerate crust while preparing torte.
7. MAKE THE TORTE:.
8. Place chocolate and butter in microwave-safe bowl; microwave on medium (50% power) for 1 minute & stir.
9. Microwave 30 seconds more or until chocolate is softened; stir until smooth and let cool.
10. Mix together flour, cocoa and baking soda.
11. Add sugar and salt to melted chocolate mixture.
12. Beat until blended, using electric mixer at low speed.
13. Beat in corn syrup and vanilla.
14. Add eggs, one at time, beating well after each addition.
15. Stir in flour mixture and then stir in finely chopped pecans.
16. Spread batter over crust.
17. Arrange pecan halves in concentric circles on top.
18. Bake for 1 hour or until a toothpick inserted into the center comes out slightly creamy.
19. Do not overbake. Cool completely in pan on a wire rack.
20. Cover pan with aluminum foil and let torte stand at room temperature 8 hours or overnight.
21. Loosen torte from side of pan with a knife.
22. Remove side of springform pan.
23. Place on wire rack over baking sheet.
24. PREPARE THE APRICOT GLAZE:.
25. Heat apricot preserves and rum in small saucepan over low heat until it comes to a gentle boil.
26. Remove from heat and press through a sieve into a small bowl.
27. Brush top and side of torte with a thin coating of hot apricot glaze.
28. Let stand 15 minutes.
29. PREPARE THE CHOCOLATE GLAZE:.
30. Heat cream and corn syrup in small saucepan over medium heat until it comes to a boil.
31. Remove from heat.
32. Add chopped chocolate & let stand 30 seconds.
33. Whisk until smooth.
34. Stir in rum and vanilla.
35. Spread some of the chocolate glaze over top and side of torte.
36. Refrigerate 10 minutes to set glaze.
37. Reserve remaining glaze in small bowl.
38. Cover and refrigerate until serving time.
39. TO SERVE:.
40. Heat remaining glaze & cut torte into wedges.
41. Place a wedge on dessert plate.
42. Drizzle plate with warm chocolate glaze and add a scoop of ice cream.
43. Serve immediately.
Title: Fragrant Rice Pudding With Pistachios (Kheerni)
Ingredients:
- 6 milk
- 1/3 basmati rice
- 1/2 milk
- 1/4 banana
- 1/2 sugar
- 3 ground cardamom
- 1/4 saffron thread
- 1/4 unsalted pistachio nuts
- 3
Instructions:
1. Bring 6 cups milk to boil in heavy shallow 5-quart saucepan. Rinse rice with cold water until water runs clear. Drain. Stir rice into milk. Reduce heat and simmer until pudding thickens and rice is very tender, stirring frequently, about 1-1/4 hours.
2. Puree 1/4 cup milk and almonds in blender until smooth, stopping occasionally to scrape down sides of blender. Add banana, sugar, cardamom and saffron and blend. Pour into pudding. Rinse blender with remaining 1/4 cup milk and add to pudding. Continue simmering until thickened to consistency of tapioca, about 10 minutes. Cool to room temperature. Cover and refrigerate until well chilled.
3. Just before serving, spoon into goblets and sprinkle with pistachios.
Title: Gluten Free Chocolate Crinkle Cookies
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/4 vanilla
- 1 cocoa powder
- 1/2 eggs
- 2 flour
- 1 salt
- 1/4 chocolate chips
- 1/3 baking powder
- 1 icing sugar
- 1/2
Instructions:
1. In large bowl whisk together sugars, oil and vanilla until well mixed. Add eggs, one at a time micing until just blended, making sure not to overmix.
2. Next stir in cocoa powder, GF flour, baking powder and salt until just combined, then fold in 1/2 cup chocolate chips. Cover and chill for at least 3 hours to overnight.
3. When you're ready to bake, remove from fridge and preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats.
4. Add the powdered suagr to a bowl. Using a tablespoon measure, scoop a little of the cookie dough and roll it quickly in your hands to form a ball.
5. Add the balls to the bowl with the powdered suagr and roll around to coat completely.
6. Place coated cookie balls on prepared baking sheet about 2 inches apart. Bake for 15 - 20 minutes depending on the size of your cookies. (Cookies start to smell when they are almost done, but you can also press one gently and if there is very little indentation form your finger they are done.).
7. Remove finshed cookies fron the oven and let col in baking sheet slightly before placing on a cooling rack to cool completely before serving.
Title: Black Bean Brownies
Ingredients:
- 3/4 butter
- 3 black beans
- 1 vanilla extract
- 1 1/4 instant coffee
- 1 salt
- 1/2 eggs
- 1/4
- 4
Instructions:
1. Melt the butter with the chocolate in a small pot.
2. Blend the black beans and agave nectar in a blender until smooth.
3. Mix the melted chocolate mixture with the black bean mixture, then mix in the rest of the ingredients.
4. Bake at 325F for 35-40 minutes.
5. Refrigerate overnight.
6. Cut and serve.