lumicero/recipes-ing2inst huggingface dataset:
Title: VEGAN LEMON CAKE
Ingredients:
- 275 self-rising flour
- 200 caster sugar
- 1 baking powder
- 1 cold water
- 100 confectioners' sugar
- 170
- 150
Instructions:
1. Put flour, baking powder, sugar, and zest into a bowl and mix well before adding the oil, juice and the water.
2. Mix thoroughly to make sure all is combined well.
3. Pour into a lined cake tin and bake for 30 minutes until fully cooked at around 200 Celcius.
4. When the cake is cool it's definitely worth making a glaze for the top, this is done by sieving the icing sugar and stirring in lemon juice until the consistency is wet enough to pour over the cake.
Title: Impossible Banana Cream Pie
Ingredients:
- 1 milk
- 1/3 butter
- 1 vanilla
- 3 eggs
- 1 1/2 sugar
- 1/2 Bisquick baking mix
- 2 bananas
- 1 heavy cream
- 2 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Grease a 9" pie plate.
3. In blender, beat together milk, butter, vanilla, eggs, sugar and bisquick on high for 30 seconds until smooth.
4. Pour into pie plate and bake until knife inserted in center comes out clean, about 30 minutes (may take a bit longer).
5. Cool completely.
6. Arrange banana slices on pie.
7. Beat heavy cream with powdered sugar til stiff and spread over top of bananas.
Title: Persian Cookies (Nane Shirini)
Ingredients:
- 2 flour
- 1 baking powder
- 1 granulated sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 235.
2. In a large bowl, sift or mix with a fork, 2 cups of flour and 1 teaspoon of baking powder.
3. In a separate bowl, cream thoroughly 1 cup of shortening and 1 cup of granulated sugar.
4. Blend in 2 egg yolks, vanilla extract, almond extract, and lemon extract. Mix well.
5. Gradually add the dry ingredients and mix until dough is well blended.
6. Roll dough into round balls with hands, using about 1 level teaspoon of dough for each ball.
7. Place on an ungreased baking sheet and flatten slightly with a spoon.
8. Bake for 20 minutes.
Title: Light Vanilla Bean Pudding
Ingredients:
- 1/3 sugar
- 1/3 cornstarch
- 2 salt
- 1/4 1% low-fat milk
- 3 vanilla bean
- 1
Instructions:
1. Place a fine mesh sieve over a medium bowl; set aside.
2. In a meadium saucepan (off heat), whisk together sugar, cornstarch, egg yolks, and salt. Gradually whisk in milk ( 1 Tablespoon at a time to start) until smooth. Split vanilla bean lengthwise and scrape out seeds with the tip of a paring knife: add seeds and pod to milk mixture.
3. Cook over medium-high whisking occasionally, until the first bubbles appear on surface: continue to cook, whisking constantly, for 1 minute more. Pour pudding through prepared sieve into bowl; discard solids.
4. Place plastic wrap directly on entire surface of pudding to keep skin from forming. Refrigerate until cold, at least 2 hours and up to 3 days. To serve, whisk just until smooth, and spoon into individual serving dishes.
Title: Pumpkin Spice Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 2 pumpkin pie spice
- 1/4 pumpkin puree
- 1 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 1 egg
- 1 1/2 vanilla extract
Instructions:
1. In a medium bowl, whisk the flour, baking powder, and salt; set aside.
2. With a hand or stand mixer, cream the butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds.
3. Roll dough into balls and flatten with the bottom of your hand or a glass.
4. Bake in a pre-heated 375 degree oven for 10-12 minutes or until lightly browned and set. Frost if desired. Enjoy!
Title: Slow Cooker - Crock Pot Chocolate Mayo Cake
Ingredients:
- 1 1/2 sugar
- 1 1/2 salt
- 3 white flour
- 3/4 baking soda
- 2 1/4 mayonnaise
- 1 1/8 brewed coffee
- 1 1/2 strawberry marmalade
- 1/4
Instructions:
1. In bowl, mix sugar, salt, flour, cocoa, and baking soda.
2. Carefully mix in mayonnaise and coffee.
3. Pour in mold lined with greased foil.
4. Tightly wrap mold with more aluminium foil, so as to steam doesn't ruin the cake (or use the paper towel method: place 5-6 thick paper towels between slow cooker lid and mold).
5. Bake on high for 2 1/2- 3 hours, depending on slow cooker.
6. When cake is baked let it cool completely, then sandwich it, fill with a thin layer of marmalade and reassemble it.
7. If you used a"tall" slow cooker like my old Rival 3100 you can even cut it twice and use two kinds of marmalade.
8. The cake keeps wonderfully in the fridge if well wrapped in foil for three days at least.
Title: Swedish Drommars
Ingredients:
- 1 butter
- 1/2 sugar
- 2 all-purpose flour
- 1/2 cream of tartar
- 1/2 baking soda
- 1 powdered sugar
- 1 milk
- 2 -3
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter in mixer bowl until light.
3. Add sugar and continue beating until fluffy.
4. Add dry ingredients; mix well.
5. Shape into 3/4 inch ball and place on ungreased cookie sheet. ( I probably end up making mine bigger,because it takes longer to cook and I never get 7 dozen).
6. Press indentation in each center.
7. Bake for 7-9 minutes or until just turning light brown.
8. Cool on cookie sheet for several minutes.
9. Remove to wire rack and cool.
10. Make icing until it flows from the spoon adjusting ingredients as needed. ( I just usually put the powdered sugar in a cup and add some cream or milk until it is the right consistency.).
Title: Iron Skillet Peach Upside Down Cake
Ingredients:
- 2 butter
- 1 brown sugar
- 1 maraschino cherry
- 1/4 butter
- 1/2 granulated sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray skillet with non-stick cooking spray.
3. Melt the 2 tablespoons butter in large iron skillet (frying pan), on top of stove.
4. Add brown sugar, mix well and turn off heat.
5. Press brown sugar mixture evenly onto bottom of skillet.
6. Arrange peaches and cherries, in any pattern you prefer, on top of the brown sugar.
7. Mix 1/2 cup softened butter and white sugar in bowl and blend well.
8. Add eggs, and blend.
9. Next add the flour, baking powder, salt and milk and blend until creamy.
10. Add vanilla flavoring and blend.
11. Spread batter on top of peaches and set pan on top of cookie sheet and bake for 1 hour.
12. Allow to cool for about 5 minutes, then run a knife along the edges of the skillet to loosen.
13. Place cake plate on top of skillet and invert, allowing cake to drop out of the skillet.
14. Serve warm with whipped cream on top.
Title: Indonesian Banana Fritters(Pisang Goreng)
Ingredients:
- 4 eggs
- 3/4 flour
- 1/2 milk
- 1 salt
- 4 bananas
- ground ginger
- ground cardamom
Instructions:
1. Slightly beat eggs and mix with flour and half cup milk.
2. Add salt, if using.
3. Mash bananas with fork and mix thoroughly with flour and egg mixture.
4. Deep-fry banana and flour mixture by the tablespoonful in hot oil until golden brown.
5. Drain on paper towels and dust with cinnamon sugar, or you may use powdered sugar and cinnamon.
6. Sprinkle with ginger and/or cardamom if you like, or you may add them to the batter. Enjoy!
Title: Strufoli or Honey Balls
Ingredients:
- 3 all-purpose flour
- 4 eggs
- 1/4 butter
- 1/2 white sugar
- 1/2 salt
- 4 marsala wine
- 1 vanilla
- 1 1/2 honey
- 3/4 pine nuts
- 2 1/4
Instructions:
1. Melt the butter or margarine over low heat.
2. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, flavoring and salt. Make a depression in the middle.
3. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl.
4. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore.
5. Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside.
6. In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels.
7. In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated.
8. Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
Title: Strawberry Mille Feuille
Ingredients:
- 410 puff pastry
- 500 fresh strawberries
- 315 vanilla extract
- 1 -2 caster sugar
- 2 red currant jelly
- 5
Instructions:
1. Preheat oven to 220C (425F).
2. Roll out pastry to a thin rectangle and cut into 3 even sections.
3. Place rectangles onto baking sheets and prick all over with a fork.
4. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
5. When cold trim the edges with a very sharp knife. Reserve the trimmings.
6. Cut half of the strawberries in half and reserve for decorating the top.
7. Slice the remaining strawberries.
8. Whip the cream until stiff and stir through the sugar and vanilla. Fold in the sliced strawberries.
9. Place a pastry slice on a serving plate and spread with half of the cream mixture. Lay another slice on top and spread with the remaining cream. Place the third slice on top.
10. Put the redcurrant jelly and 2 Tblspn water in a small saucepan and heat gently until the jelly is liquid.
11. Brush the top pastry slice with some of the jelly and arrange the halved strawberries on top. Brush with the remaining jelly.
12. Crush the reserved pastry trimmings and press onto the sides of the slice with the blade of a knife.
Title: Maple Syrup Pie
Ingredients:
- 1 maple syrup
- 1 water
- 1/4 salt
- 1 butter
- 2 cornstarch
- 2 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place 1 cup each of water and maple syrup in a saucepan and heat to boiling.
3. Add salt and butter.
4. Mix cornstarch and 1 tbsp cold water and add to egg yolks.
5. Beat well.
6. Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick.
7. Cool slightly.
8. Strain into pie shell.
9. Beat egg whites until stiff.
10. Slowly add remaining tbsp maple syrup.
11. Spoon over pie.
12. Form into peaks with the back of the spoon.
13. Bake 12-15 minutes, or until golden brown.
Title: Moist White Cake With White Buttercream Icing
Ingredients:
- 1 half-and-half
- 1 1/3 margarine
- 2 vegetable shortening
- 3 vanilla
- 1 confectioners' sugar
- 1 half-and-half
- 4
Instructions:
1. CAKE.
2. Preheat oven to 350°.
3. Blend the mix, half and half, margarine, and eggs at medium speed until fully mixed.
4. Pour the batter into greased pans. For this recipe I used two 8-inch round cake pans.
5. Bake for 20- 25 minutes or until cake tests done.
6. Cool the cake while in pans for 10 minutes, then remove and allow them to continue to cool. After cooled then add frosting.
7. FROSTING: Mix shortening, vanilla, sugar (sifted), and half and half at medium speed until fully mixed. If the frosting is too thin, add more sugar, if it is to thick add more half and half.
8. Then ice cake to desired taste.
9. Top with your own choice. I topped mine with strawberry pie filling. It was PERFECT!
Title: Kahlua (Or Amaretto) Chocolate Bundt Cake
Ingredients:
- 1 eggs
- 2 sour cream
- 1/4 chocolate chips
- 8 Kahlua
- 1 Amaretto
- 1/2 powdered sugar
Instructions:
1. Coat Bundt pan with cooking spray.
2. Mix all other ingredients; spoon into pan.
3. Bake at 350 degrees for 40-45 minutes.
4. Cool in pan for 10 minutes; remove from pan.
5. When cool, sprinkle with powdered sugar.
Title: Country Time Lemonade Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 lemon flavor instant pudding and pie filling
- 4 cold water
- 1 eggs
- 4 warm water
- 1/4 powdered sugar
- 3
- 1
Instructions:
1. PREHEAT oven to 350°F Mix cake mix, pudding mix, 1/4 cup of the drink mix, 1 cup water, eggs and oil in large bowl. Beat with electric mixer on low speed 1 minute. Beat on medium speed 4 minutes. Pour into greased and floured 12-cup fluted tube pan.
2. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan. Invert onto serving platter.
3. DISSOLVE remaining 1/4 cup drink mix in 3 tablespoons warm water in medium bowl. Stir in powdered sugar with wire whisk until well blended.
4. PIERCE warm cake at 1-inch intervals with fork or skewer completely through to bottom of cake. Gradually spoon powdered sugar glaze over cake; let stand until glaze is completely absorbed.
Title: 4-Ingredient Rhubarb Custard Cake
Ingredients:
- 1 rhubarb
- 4 sugar
- 1 heavy cream
- 1
Instructions:
1. Prepare cake mix according to package directions.
2. Pour cake into a greased 9x13 inch cake pan.
3. Sprinkle rhubarb evenly over top.
4. Sprinkle sugar evenly over rhubarb.
5. Pour cream over sugar.
6. Bake at 350°F for 50-60 minutes, until center of cake springs back when lightly touched.
7. **Cream, sugar, and rhubarb sink to the bottom to form custard layer**.
Title: Chocolate Caramel Cake
Ingredients:
- 1 sugar
- 1 butter
- 1/2 heavy whipping cream
- 1/2
- 1
- 1/2
Instructions:
1. Make single-layer cake according to package directions. Remove cake from oven, let cool slightly, then pierce all over with a fork.
2. Heat caramel sauce in microwave for 1 minute. Pour caramel sauce over warm cake. Chill cake in fridge for half an hour.
3. For frosting, heat 2 T. sugar over medium heat until it dissolves and turns golden brown, set aside. Combine remaining sugar, butter, and cream in saucepan and cook on medium, stirring constantly until boiling. Add caramelized sugar and boil. Cook another 2 minutes, stirring constantly. Remove from heat and beat until desired consistency. Frost cooled cake and garnish with caramel pieces.
Title: Coconut Cherry Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 butter
- 3/4 unsweetened coconut
- 1/2 pecans
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees (if using a glass baking pan lower oven temperature to 325 degrees). Make sure the rack is in the center position.
2. Spoon the pineapple evenly over the bottom of an ungreased 13 x 9" pan.
3. Add the layer of cherry filling over the pineapple.
4. Add the dry cake mixture, spread evenly so that it reaches all sides of the pan.
5. Drizzle the entire pan with melted butter.
6. Sprinkle the coconut and pecans evenly over the top of the cake.
7. Bake 55 to 60 minutes, until the cake is a deep brown and a toothpick inserted into the center comes out clean.
8. Cool on a wire rack for 10 minutes.
9. Serve with vanilla ice cream on top!
Title: Chocolate Cupcakes from the Devil
Ingredients:
- 1 3/4 all-purpose flour
- 1 3/4 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 kosher salt
- 1 buttermilk
- 1/2 extra-large eggs
- 2 vanilla extract
- 1/2 coffee
- 1/2 hot water
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.
2. Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, combine the buttermilk, oil, eggs, and vanilla.
4. Slowly add the wet ingredients to the dry.
5. Slowly stir in the coffee and water.
6. Fill the cupcake pans about two-thirds full.
7. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes.
8. Cool completely, and then frost with icing of your choice!
Title: Chocolate Charlotte Russe
Ingredients:
- 12 unflavored gelatin
- 2 sugar
- 1/3 salt
- 1/4 chocolate milk
- 3 vanilla
- 1 heavy cream
- 2
Instructions:
1. Line 8" springform pan with ladyfingers-rounded sides against pan.
2. In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
3. Chill until firm-about 2 hours.
4. Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.
Title: Blackberry Buttercream Frosting
Ingredients:
- 1 butter
- 1 cream cheese
- 5 powdered sugar
- 1/3 vanilla
- 1
Instructions:
1. Place the butter and cream cheese in a bowl and whip together until creamy.
2. Add the powdered sugar one cup at a time. Mix until well combined,
3. Add the blackberry preserves and vanilla. Mix well.
4. Can be refrigerated overnight and rewhipped prior to frosting.
Title: Ugly Duckling Cake
Ingredients:
- 1 eggs
- 1 coconut
- 2 brown sugar
- 2 evaporated milk
- 1/2 sugar
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In large mixer bowl, combine cake mix, fruit cocktail and liquid, eggs and 3/4 cup coconut.
3. Blend well, beating at medium speed for 2 minutes. Pour into a greased 9x13x2-inch pan.
4. Sprinkle with brown sugar.
5. Bake for 45 minutes or until cake springs back when pressed gently with finger.
6. Meanwhile, in small saucepan, heat milk, sugar and butter. Let boil for 2 minutes.
7. Remove from heat and stir in remaining 1 1/4 cups coconut. Spoon over hot cake in pan before serving.
8. Serve warm or cool.
Title: Durian Cake
Ingredients:
- 170 self raising flour
- 170 butter
- 140 sugar
- 115 durian
- 4
Instructions:
1. Preheat oven to 180C or 350°F.
2. Cream butter and sugar until fluffy.
3. Add in the egg yolks one at a time.
4. Beat well before adding the next yolk.
5. Add durian meat and beat well.
6. Next, add in the beaten egg whites.
7. Last but not least, add in the flour.
8. Put in a 8 x 8 greased pan and bake for an 1 hour.
9. Warning: Durian meat does smell a tad strong so it might be a good idea to warn your family members when you are about to try this cake.
Title: Vanilla Cream Icing
Ingredients:
- 1/3 Crisco shortening
- 4 powdered sugar
- 1/4 vanilla
- 1/4 water
Instructions:
1. Combine all ingredients in large mixing bowl.
2. Mix on medium speed with an electric mixer for 5 minutes.
3. If you want to tint it, the icing gel colors work best. Just add it gradually until you get the desired shade.
4. Icing can be stored in airtight containers at room temperature for an indefinite amount of time since there's nothing in it to go bad.
Title: Fat Bar Recipe
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 13" x 9" cake pan with Cooking Spray.
3. Unwrap Caramels and melt in saucepan with 1/3 sweetened condensed milk. Set aside.
4. In a seperate bowl, combine cake mix with softened butter and 2/3 Cup sweetened condensed milk. Stir Well.
5. Spread 1/2 of the cake mixture in the pan, place in oven and bake for 6 to 8 minutes.
6. Remove from oven and cover with Caramel and 1 Cup Chocolate Chips.
7. Crumble remaining cake mixture on top.
8. Bake for an additional 10 minutes, remove from oven and cool.
9. Please Note: I have modifided the recipe so my kids can help without any stove top time. Use 1 (6.25 oz) Package Caramel Apple Wraps in place of the wrapped caramels and 1/3 cup sweet condensed milk. Also, decrease the Sweetened Condensed Milk in the cake mixture to 1/2 Cup.
Title: Biscotti Di Nocciola E Espresso (Hazelnut Espresso Shortbread Co
Ingredients:
- 2 all-purpose flour
- 1 light brown sugar
- 3 cornstarch
- 1 instant espresso powder
- 3/4 salt
- 1 unsalted butter
- 1 vanilla extract
- 2/3 hazelnuts
- 2 hot water
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in processor.
3. Add butter and vanilla.
4. Using pulse, process until mixture resembles coarse meal.
5. Add nuts; blend until finely chopped.
6. Transfer dough to floured work surface. Knead just until dough comes together. Divide dough in half.
7. Press each half into 9-inch-diameter tart pan with removable bottom. Bake until deep golden brown, about 25 minutes.
8. Transfer shortbread to rack; cool 2 minutes. Remove pan sides.
9. Cut each shortbread round into 24 wedges. Cool completely.
10. Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate.
11. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly.
12. Drizzle chocolate mixture over cookies.
13. Let stand until chocolate sets.
Title: Fig Frosting
Ingredients:
- 1 sugar
- 3/4 water
- 2 lemon juice
- 1 lemon peel
- 1/2 fig
- 1
- 1/3
Instructions:
1. Combine egg white, sugar, water, and lemon juice in top of double boiler, beating with mixer until well mixed.
2. Place over rapidly boiling water, beating constantly, and cook for 4 minutes, or until frosting will stand in peaks.
3. Remove from the boiling water and add lemon peel, almond extract, and figs.
4. Beat until thick enough to spread.
Title: Southern Pecan Crisps
Ingredients:
- 1/2 brown sugar
- 2 butter
- 1/3 pecans
- 0.5 puff pastry sheets
- 2 1/2 confectioners' sugar
Instructions:
1. Heat the oven to 400°F Stir the brown sugar, butter and pecans in a small bowl.
2. Unfold the pastry on a lightly floured surface. Roll the pastry into a 15 x 12-inch rectangle. Cut the rectangle into 20 (3-inch) squares. Press the squares into the bottoms of 20 (3-inch) muffin-pan cups. Place 1 heaping teaspoon pecan mixture in the center of each cup.
3. Bake the pastries for 12 minutes or until they're golden brown. Remove the pastries from the pans and let cool on a wire rack. Sprinkle the pastries with confectioners' sugar, if desired.
Title: Peanut Butter Munchies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/4 egg
- 1 milk
- 1 vanilla
- 1 powdered sugar
- 3/4 peanut butter
- 1/2 granulated sugar
- 2
Instructions:
1. Preheat oven to 350 degree F.
2. In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
3. In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined.
4. Add egg, milk, and vanilla; beat well.
5. Beat in as much of the dry ingredients as you can with mixer.
6. Stir in remaining dry ingredients by hand with a wooden spoon.
7. Form chocolate dough into 32 balls about 1-1/4 inches in diameter.
8. Set aside.
9. For filling: Combine powdered sugar and 1/2 cup peanut butter until smooth.
10. Shape mixture into 32 ( 3/4-inch) balls.
11. On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball.
12. Shape the chocolate dough over the peanut butter filling, completely covering the filling.
13. Roll dough into a ball.
14. Repeat with the remaining chocolate dough and peanut butter filling balls.
15. Place balls 2 inches apart on an ungreased cookie sheet.
16. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.
17. Bake cookies in preheated oven for 8 minutes or until they are just set and surface is slightly cracked.
18. Let cookies stand for 1 minute.
19. Transfer cookies to wire racks; cool.
Title: Kellie's To-Die-For Chocolate Cake
Ingredients:
- 1/2 water
- 1/2 eggs
- 4 sour cream
- 1 instant chocolate pudding mix
- 1 powdered sugar
- 3 1/2
- 2
Instructions:
1. Preheat oven to 345 degrees. Grease a bundt pan.
2. Mix together: oil, water, eggs and sour cream. Beat until well mixed.
3. Add: cake mix and small box of pudding. Beat until smooth. Batter will be very thick.
4. Fold in 2 cups of mini chocolate chips (you can also use regular chocolate chips).
5. Bake for 1 hour or until toothpick inserted into center comes out clean. I usually lay a piece of foil over the top after about 40 minutes to keep the top from overbaking. Remove from oven. Cool for 15 minutes.
6. Turn cake over onto a plate removing it from the bundt pan. (Do not leave it in the bundt pan longer than an hour or it can break apart when you try to remove it from the pan.).
7. Once cooled, dust with powdered sugar. Enjoy!