lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Pudding Mousse
Ingredients:
- 1 1/2 nonfat milk
- 1 instant butterscotch pudding mix
- 3/4 pumpkin
- 1/4 ginger powder
- 1/4 allspice
- 1/2 cinnamon
Instructions:
1. In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
2. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
3. Fold 1/2 cup whipped topping into mixture.
4. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.
Title: Mexican Chocolate Pumpkin Mousse
Ingredients:
- 1 pumpkin puree
- 12 silken tofu
- 2 -3 soymilk
- 1/4 cocoa powder
- 4 cinnamon
- 1 nutmeg
- 1 salt
- 1
- 1/2
Instructions:
1. Combine all ingredients EXCEPT NUTS in blender/food processor.
2. Blend until completely smooth.
3. Spoon into cups (or pie shells) and chill for 1 hour.
4. Garnish with a sprinkle of cinnamon and nuts.
Title: Nutty Chocolate Chip Biscotti
Ingredients:
- 18 vanilla extract
- 1 1/2
- 1/2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F & grease & flour a large cookie sheet.
2. In large bowl, break up cookie dough.
3. Sprinkle vanilla & rum extract over dough & mix well.
4. Stir toasted almonds into dough.
5. Divide dough into 4 equal portions, shaping each into an 8"x1" log.
6. Place logs 3 inches apart on prepared cookie sheet, then flatten each to about 1 1/2 inches wide.
7. Bake 15-20 minutes or until golden brown, then cool for 15 minutes.
8. Reduce oven temperature to 200 degrees F.
9. With serrated knife, cut each log into 10 slices, then place slices, cut side down on the same cookie sheet.
10. Return to oven & bake another 45 minutes to 1 hour, depending on how crisp you want the biscotti to be.
11. Remove from cookie sheet & cool completely, about 20 minutes.
12. Meanwhile, place chocolate chips in small microwavable bowl & microwave on high for 1 minute.
13. Stir, then microwave an additional minute, stirring every 15 seconds.
14. When chips are melted, dip about 1/4 of one end of each biscotti into melted chocolate, then set each on a waxed-paper-covered cookie sheet.
15. Refrigerate at least 10 minutes to set the chocolate before storing in an airtight container.
Title: Easy-Mix Butter Cake
Ingredients:
- 2 eggs
- 125 butter
- 1 sugar
- 2 self-raising flour
- 2/3 milk
- 1 vanilla
Instructions:
1. Preheat oven to 180°C.
2. Combine all ingredients in a small bowl.
3. Beat with electric mixer on low until blended, then beat at high speed for 2 minutes.
4. Grease round cake tin and line the base with greaseproof paper.
5. Pour mixture into tin and bake in moderate oven for about 30-40mins.
6. Your choice if you want to leave plain or put incing on top.
7. Enjoy.
Title: Bergamot Macarons a La Lavendre Et Vanille
Ingredients:
- 1 Splenda sugar substitute
- 4 raw brown sugar
- 25 chickpea flour
- 75 sea salt
- 75 baking powder
- 1/2 vanilla extract
- 50 Splenda granular
- 20 unsalted butter
- 1/2 sea salt
- 1 cream of tartar
- 1/2
- 1/4
- 1/8
- 1
Instructions:
1. Macrons directions:
2. Preheat oven to 150 Celsius.
3. Grind jaggery sugar until powdery.
4. Mix together almond meal, gram flour, 1/2 cup Splenda, jaggery, salt, baking powder. Set aside.
5. Beat egg egg whites with creme of tarter until foamy. Sprinkle in remaining Splenda while still mixing. Add vanilla extract. Continue to whip until stiff peaks form.
6. Sift the flour mix into a bowl. Add to the meringue and fold until a shiny mass comes together.
7. Fill a pastry bag with a number 806 tip.
8. Pipe the macarons onto grease proff paper.
9. Let the mix dry at room temperature for 35 minutes.
10. Bake macarons for 7 minutes, rotate the baking pan and bake for another 7 minutes.
11. Remove from oven and set aside to cool.
12. Bergamot Buttercream instructions:
13. Mix splenda with a little water and 1/8 tsp of Bergamot essence, boil in a heavy saucepan. Stir until gently boiling.
14. Lower heat simme taking care the mixture does not burn.
15. Beat the egg whites until frothy.
16. Add in the cream of tartar, and continue to whip until soft peaks form.
17. Add the remaining Splenda, beat until stiff peaks form.
18. Remove sugar mix from heat, and slowly pour the syrup into the egg whites.
19. Return the mixer to medium high, and continue beating until the mixture is fully cooled. About 15 minutes.
20. Reduce mixer speed to medium and butter, but only as much as it can be absorbed into the mixture before adding the next amount.
21. Continue to beat until the buttercream is smooth. About 15 minutes.
22. As the buttercream solidifies, add remaining Bergamot essence.
23. Beat mixture for approximately 2 minutes.
24. Add lavender petals to mix.
25. Fill the mix into piping bag and add to macarons.
Title: Jo-Ann's Peanut Butter Cake
Ingredients:
- 3/4 margarine
- 1 water
- 3/4 creamy peanut butter
- 2 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1/2 milk
- 1 vanilla
- 1/2 margarine
- 3/4 peanut butter
- 6 milk
- 3 powdered sugar
Instructions:
1. Cake:
2. Bring to a boil the margarine, water and peanut butter, stir until creamy.
3. Mix together the flour, sugar, soda and salt.
4. Pour the boiled mixture into the dry mixture and stir.
5. Add the milk, eggs and vanilla and mix well.
6. Pour into greased sheet cake pan.
7. Bake at 400F for 20 minutes.
8. Frosting:
9. Bring to boiling the margarine, peanut butter and milk.
10. Beat in the sugar until the lumps are gone.
11. Spread on the warm cake.
12. Enjoy!
Title: Old-Fashioned Cola Cake
Ingredients:
- 1 butter
- 4 buttermilk
- 8 eggs
- 1 pure vanilla extract
- 1/2 miniature marshmallows
- 2 butter
- 1 confectioners' sugar
- 1 1/2 pecans
- 8
- 4
- 1/3
- 4
- 1
Instructions:
1. Place a rack in the oven and preheat to 350°F Lightly mist a 13"x9" baking pan with vegetable oil spray. Set pan aside.
2. Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the rubber spatula. Place the pan into the oven.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 40 to 42 minutes. Remove the pan from the oven and place it on a wire rack to cool for 15 minutes.
4. Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. As the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth. Fold in the pecans.
5. Pour the frosting over the top of the cake, spreading it out with a rubber spatula so that it reaches the edges of the cake. Cool the cake for 20 minutes before serving.
6. Store this cake, covered in aluminum foil, at room temperature for up to 1 week. Or freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
Title: Pumpkin Parfait
Ingredients:
- 1 pumpkin
- 1/3 brown sugar
- 1/3 pumpkin pie spice
- 2 fat-free granola
- 1 1/2
- 1
- 1/4
Instructions:
1. Mix pumpkin, brown sugar, apple juice concentrate, and pumpkin pie spice with 1/2 cup of whipped topping.
2. Layer pumpkin mixture and yogurt alternately in a round casserole dish or in 6 individual parfait or wine glasses.
3. Top with reserved 1/2 cup of whipped topping and granola.
Title: Light My Fire Brownie Sundaes
Ingredients:
- 3/4 butter
- 4 sugar
- 1 3/4 eggs
- 4 vanilla extract
- 1 all-purpose flour
- 2/3 salt
- 1/4 pecans
- 1/2 cherry pie filling
- 1 cranberry juice cocktail
- 2 cornstarch
- 1 sugar
- 4 cherry brandy
- 2 vanilla ice cream
- 1/2
- 1/3
- 1
Instructions:
1. Heat oven to 325°F You'll need 16 heart-shaped foil baking cups (raynoleds' fun shapes) on a rimmed baking sheet, or a 3in heart shaped cookie cutter and a 13 x 9 in baking pan lined with nonstick foil(let foil extend about 2 in above pan at both ends).
2. Brownies: Microwave butter and chocolate in large bowl on high, stirring every 20 seconds, until melted and smooth. Whisk in sugar, then eggs, 1 at a time, then vanilla. With a rubber spatula, stir in flour, cocoa powder and salt just until blended. Stir in pecans. Divide batter evenly amoun baking cups, or spread into baking pan.
3. Bake 20 to 22 minutes for foil cups, 24 to 26 minutes for baking pan, or until a wooden pick inserted in center comes out with moist crumbs clinging. Transfer to a wire rack; cool completely. Remove brownies from cups or, holding foil by ends, lift from pan, cut out 12 hearts with cookie cutter and carefully remove foil.
4. Sauce: Drain pie filling in a colander; discard liquid. Mix 1 tbsp cranberry juice and the cornstarch in a small bowl. Stir remaining juice and the sugar in a 10 in skillet over medium-high heat until it boils and sugar dissolves. Using a whisk, stir in cornstarch mixture. Cook, stirring, until thickened. Add almond extract and cherries; stir 3 minutes or until hot.
5. Slowly pour brandy over cherries and carefully ignite with a long match. Shake pan back and forth until flames die out.
6. Top each with a small scoop of ice cream, then warm or room temperature sauce.
Title: Blueberry Torte Squares
Ingredients:
- 2/3 butter
- 3 sugar
- 1/2 sugar
- 1 1/4 all-purpose flour
- 1 reduced-fat cream cheese
- 1 confectioners' sugar
- 12 cornstarch
- 2 cold water
- 3/4 fresh blueberries
- 3
Instructions:
1. In a small mixing bowl, cream butter and 2 T sugar. Gradually add flour and mix well. Press onto the bottom of a 13-in x 9-in x 2-in baking dish coated with cooking spray. Bake at 350 degrees for 12-14 minutes or until set and edges are lightly browned. Cool on a wire rack.
2. In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread mixture over crust. Refrigerate for 20 minutes.
3. Meanwhile, in a large saucepan, combine cornstarch and water until smooth. Stir in blueberries and remaining sugar. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool to room temperature.
4. Spoon topping over cream cheese layer. Cover and refrigerate for at least 4 hours. Cut into squares.
Title: Breadfruit Cake
Ingredients:
- 2 whole wheat flour
- 1 3/4 flour
- 2 sugar
- 2 pumpkin pie spice
- 2 baking powder
- 1 baking soda
- 1 1/2 salt
- 4 eggs
- 1 vanilla
- 3 breadfruit
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, blend together the dry ingredients.
3. Add oil, and stir well.
4. Beat in eggs and vanilla and continue beating with electric mixer.
5. Beat in breadfruit until smooth.
6. Remove fibrous breadfruit from beater.
7. Stir in nuts.
8. Bake in 3 long pans for 45 minutes.
Title: Almond Chocolate Pudding Cake
Ingredients:
- 1 1/3 sugar
- 1 unsifted flour
- 1/4 salt
- 1/4 low-fat milk
- 1/4 vanilla extract
- 1/2 baking powder
- 1/2 boiling water
- 1/2
- 2
- 1
Instructions:
1. Position rack in center of oven and preheat to 350 degrees.
2. Coat an 8x8 baking pan with cooking spray.
3. In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
4. Stir well to blend.
5. Whisk in the oil, milk, and both extracts.
6. Batter will be stiff.
7. Scrape batter into oiled pan and smooth on top.
8. In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
9. Sprinkle this over the batter.
10. Pour the boiling water over the batter, do not stir!
11. Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
12. Cool on a wire rack for 5 minutes.
13. Serve warm.
Title: Sour Cream Banana Cake
Ingredients:
- 1/3 canola oil
- 1 sour cream
- 1/3 milk
- 1 vanilla
- 3 bananas
- 2 flour
- 1 1/4 sugar
- 2 cornstarch
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Whisk all the wet ingredients together in a medium bowl until smooth. Set aside.
3. Whisk dry ingredients together in a large bowl. Spray your bundt pan with cooking spray, or lightly grease.
4. Mix wet ingredients into the dry, adding a tbs or so of milk if needed. Batter will be thick but not dry. Pour evenly into the bundt pan and bake for 50 minutes or until a toothpick comes out clean. Let cool completely before removing from pan.
5. Serve with powdered sugar and fresh strawberries.
Title: Creamy Cappuccino Mousse
Ingredients:
- 8 cream cheese
- 1/2 milk
- 1 brewed coffee
- 3 1/2 vanilla instant pudding mix
- 1/4 ground cinnamon
- 8
Instructions:
1. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk until blended. Gradually beat in coffee. Add pudding mix and cinnamon; whisk for 2 minutes.
2. Let stand for 5 minutes or until soft set. Fold in 2 cups whipped topping. Spoon into six dessert dishes.
3. Refrigerate until set. Garnish with remaining whipped topping and additional cinnamon.
Title: Champagne Cookies
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 1 egg
- 2 vanilla
- 1 unsifted all-purpose flour
- 1/4
- 3/4
Instructions:
1. Adjust rack to lower third of oven; preheat oven to 375°.
2. Unwrap one end of a chilled stick of unsalted butter and rub it over 2 large cool teflon-coated baking sheets to apply a very thin film of fat.
3. In the large bowl of an electric mixer, cream the butter on medium speed until smooth, about 45 seconds.
4. Beat in the sugar until fluffy.
5. Beat in the whole egg, blending thoroughly, then add the egg white.
6. Using a rubber spatula, scrape down the sides of the bowl.
7. Reduce speed and add the flavorings, then the flour, combining thoroughly.
8. Using a 16-inch pastry bag fitted with a 1/4-inch plain decorating tip (such as Ateco 2), pipe strings about 1/4-inch wide, 3-inches long, and at least 1 1/2-inches apart over the baking sheets.
9. Bake one sheet at a time for about 5-6 minutes, or just until edges and bottoms are light golden brown.
10. Place the baking sheet on a wire rack and lift the cookies with a metal spatula to another wire rack to cool.
11. If the cookies become difficult to remove, return the baking sheet to the oven a few seconds until they soften.
12. Stack the cookies in an airtight metal container and store at room temperature for up to 1 week.
Title: Made-In-The-Pan Chocolate Cake
Ingredients:
- 1 1/4 flour
- 1/3 sugar
- 1 salt
- 1/2 baking soda
- 3/4 water
- 1 canola oil
- 1/3 vanilla extract
- 1 cider vinegar
- 1
Instructions:
1. Preheat oven to 325°F Have ready an 8-inch-square glass baking pan.
2. Put the first 5 ingredients into the pan.
3. Mix slowly with a fork and a spoon until uniform. Make 4 dents with the back of a spoon.
4. Put the last 4 ingredients into each dent.
5. Stir slowly with a fork in small circles to blend. As it becomes a batter, mash, scrape, and stir with fork and spoon until smooth.
6. Scrape the sides with a rubber spatula, and spread it evenly.
7. Clean the edges, then bake for 30 minutes.
8. Cool before cutting into squares.
Title: Cointreau and Chocolate Mousse
Ingredients:
- 300 dark chocolate
- 3 eggs
- 1/2 light olive oil
- 1/4 Cointreau liqueur
Instructions:
1. Place the chocolate in a heatproof bowl over a saucepan half-filled with water (make sure the bowl doesn't touch the water) Stir until chocolate melts & is smooth.
2. Set aside to cool.
3. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form.
4. Add the egg yolks, 1 at a time, beating well after each addition until combined.
5. Add the chocolate and beat until combined.
6. Gradually add the oil and Cointreau, beating until well combined.
7. Spoon the chocolate mixture into serving cups, cover & place in the fridge for 4 hours or until firm.
Title: Sweet Potato Cake
Ingredients:
- 1 mashed sweet potatoes
- 1/3 shortening
- 1/3 water
- 1 egg
- 1 2/3 all-purpose flour
- 1 1/3 sugar
- 1 salt
- 1 ground cinnamon
- 1 baking soda
- 1/4 baking powder
- 1/4 ground ginger
- 2/3 raisins
- 1/3 pecans
- confectioners' sugar
Instructions:
1. In a mixing bowl, beat potatoes, shortening, water and egg.
2. Combine dry ingredients; add to potato mixture and mix well.
3. Stir in raisins and pecans.
4. Pour into a greased 8-cup fluted tub pan. Bake at 350 for 45-50 minutes or until a wooden pick inserted near the center comes out clean.
5. Cool in pan 10 minutes before removing to a wire rack to cool completely.
6. Dust with confectioners' sugar.
7. Yield: 8-10 servings.
8. An 11-in. x 7-in. x 2-in. baking pan can be used instead of a tube pan; bake for 30-35 minutes.
Title: Trinidad Black Cake
Ingredients:
- 2 currants
- 3 raisins
- 1 prune
- 2/3 dark brown sugar
- 2 1/4 mixed spice
- 1 cherry brandy
- 1 1/4 dark rum
- 6 butter
- 2 eggs
- 10 self rising flour
- 4 vanilla essence
- 1
Instructions:
1. To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake).
2. Wash the currants, raisins, prunes and mixed peel, then pat dry.
3. Place fruit mixture in a food processor and process until finely chopped.
4. Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy.
5. Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months.
6. NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be.
7. Stir the fruit mixture occasionally and keep covered.
8. Optional: You may add more alcohol when you do this. (I didn't).
9. To Make Cake.
10. Preheat oven to 325°F.
11. Grease and line two 9 inch cakes pans with parchment paper.
12. Sift the flour, set aside.
13. Cream together butter and 1 3/4 cups brown sugar.
14. Beat in eggs, until the mixture is smooth and creamy.
15. Add the fruit mixture, then gradually stir in flour and vanilla.
16. Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff.
17. NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny.
18. Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch.
19. Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately.
20. Wrap cake in foil to keep it moist.
Title: Chocolate au Menthe
Ingredients:
- 6 chocolate chips
- 1 unsalted butter
- 2 confectioners' sugar
- 4 eggs
- 1 vanilla extract
- 1
Instructions:
1. Melt the chocolate in a double boiler, then allow it to cool, and set aside.
2. Using an electric beater, beat the butter while gradually adding sugar (about 15 minutes).
3. Add the melted chocolate and beat for 5 minutes more.
4. Beat in the eggs, one at a time.
5. Mix in the vanilla and peppermint extracts.
6. Sprinkle chopped nuts on bottom of 24 paper cupcake holders in cupcake pan.
7. Fill each cupcake holder half full.
8. Sprinkle more nuts on top.
9. Freeze for at least 3 hours.
Title: Neon Snack Cake Push Pops
Ingredients:
- 1 powdered sugar
- 3 butter
- 1/3 milk
- 2 vanilla
- 1 1/2
Instructions:
1. Prepare the cake according to the directions on the box. Pour the cake batter out onto a greased cookie sheet (you're making a thin layer of cake) and bake for 10-12 minutes.
2. Once the cake has cooled completely, cut it into small circles using the top of the push pop containers.
3. Mix the powdered sugar and butter with an electric mixer until combined. Then, add the vanilla and start adding milk until the icing is your desired consistency.
4. Separate the icing into three bowls and mix different food coloring into each until the icing is bright and colorful.
5. Slide your push pop containers all the way up and place one of the cake rounds on the slider.
6. Pull the slider down to the lowest position, add a bit of icing, then repeat with more cake and icing (alternating colors) until the tube is filled. Place lid on.
Title: Bananas Foster
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1/2 cinnamon
- 4 bananas
- 1 light rum
- 1/4 vanilla ice cream
Instructions:
1. Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas; heat 2 to 3 minutes, basting constantly with syrup. Stir in banana extract.
2. Place rum in a small, long handled saucepan; heat just until warm (do not boil). Remove from heat. Ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down. Serve immediately over ice cream.
Title: Peanut Covered Peanut Butter Cookie Slabs
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 baking soda
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1/3 egg
- 1 vanilla extract
- 1 salted peanuts
- 1
Instructions:
1. Sift the flour and baking soda into a medium bowl and set aside.
2. In a large bowl, using an electric mixer on medium speed, beat the butter and peanut butter just to blend them together.
3. Stop the mixer and scrape down the sides of the bowl as needed during mixing.
4. Add the granulated sugar and brown sugar and beat until smoothly blended, about 30 seconds.
5. Add the egg and vanilla and mix until thoroughly blended, about 1 minute.
6. On low speed, add the flour mixture, mixing just until it is incorporated.
7. Form the dough into a rough 5x3x2 1/2" rectangular slab.
8. Wrap in plastic wrap and refrigerate to firm the dough slightly.about 30 minutes.
9. Shape the rectangle again and rewrap it (this makes the shape more defined).
10. Refrigerate the dough for at least 3 hours, or overnight, until it is cold and firm.or wrap it tightly and freeze for up to 1 month, thaw in the refrigerator before using.
11. Position a rack in the middle of the oven.
12. Preheat the oven to 350°F; line two baking sheets with parchment paper.
13. Unwrap the cold dough.
14. Use a large sharp knife to cut the dough into 15 1/3" thick slices.and place the cookies 3" apart on the prepared baking sheet.
15. sprinkle about 1 tbsp of the chopped peanuts evenly over the top of each cookie, and press the peanuts gently but firmly into the dough.
16. This pressing will make the cookies spread about an additional 1/2".
17. Bake one sheet at a time until the edges and bottoms are lightly browned, about 14 minutes.
18. Cool the cookies for 5 minutes on the baking sheets, then use a wide metal spatula to transfer them to a wire rack to cool completely.
19. Serve them at room temperature.
20. The cookies can be stored in a tightly covered container at room temperature for up to 3 days.
Title: Peanut Butter Cookies
Ingredients:
- 1/4 vegetable shortening
- 1/4 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/4 egg substitute
- 1/2 flour
- 3/4 baking powder
- 1/4 baking soda
- salt
Instructions:
1. Cream shortening and butters with sugars; mix in egg thoroughly.
2. Blend flour, baking powder and salt and stir into creamed mixture.
3. Chill 1-2 hours.
4. Roll into balls the size of walnuts; crisscross with fork dipped in sugar.
5. Bake at 350F until brown (7-9 minutes for soft cookies or 10-12 minutes for crisp).
Title: Peppermint Mint Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 2 1/4 bread flour
- 1 kosher salt
- 1 baking soda
- 1/4 sugar
- 1 1/4 brown sugar
- 1 egg
- 1 milk
- 2 vanilla extract
- 1
- 1/2
- 2
Instructions:
1. Freeze mints, then crush into small chunks. place back into freezer.
2. Preheat oven to 375 degrees F.
3. Melt butter in saucepan over low heat.
4. sift together flour, baking soda, and salt. Set aside.
5. Pour melted butter into the mixing bowl. Add sugar, brown sugar and cream on medium speed. Add egg, egg yolk, 2 tbsp milk, vanilla extract and peppermint extract.
6. Slowly incorporate flour until thouroughly combined.
7. Stir in andes' mint chunks.
8. Chill dough, then scoop onto parchment paper, aprox. 6 cookies per sheet.
9. Bake for 12-14 minutes, checking cookies after 5 minutes.
10. Rotate the baking sheet to ensure even browning.
11. Cool, and store in air tight container.