lumicero/recipes-ing2inst huggingface dataset:
Title: Ooey Gooey Peanut Butter and Fudge Brownies
Ingredients:
- 3 sugar
- 1 butter
- 1/2 vanilla
- 4 1/2 eggs
- 6 flour
- 2 1/4 baking powder
- 1 1/4 salt
- 1 1/2 creamy peanut butter
- 3/4 sugar
- 10 flour
- 1 1/2 eggs
- 1/3 vanilla
- 1/2 creamy peanut butter
- 3 confectioners' sugar
- 3 water
- 1 vanilla
- 3 salt
- 3
- 2 2/3
- 1/4
- 1
- 1/4
Instructions:
1. Batter:
2. Heat oven to 350 degrees F. Spray two 13X9X2" baking pans with cooking spray.
3. In a large bowl, beat sugar and butter until creamy.
4. Blend in oil and vanilla.
5. Add eggs, one at a time, beating well after each addition.
6. In a small bowl, combine flour, cocoa, baking powder and salt.
7. Gradually beat flour mixture into creamed mixture until well-blended.
8. Fold in peanut butter chips.
9. Spread 1/4 batter into one pan.
10. Filling:
11. In a small bowl, cream peanut butter and oil.
12. Blend in sugar and flour.
13. Beat in eggs and vanilla until smooth.
14. Spread half of filling mixture carefully over batter in pan.
15. Top filling with an additional 1/4 of batter and spread evenly.
16. Gently cut through layers to create a marbled effect.
17. Repeat process with remaining pan, remaining batter and remaining filling.
18. Bake 30 minutes. Do not overbake.
19. Frosting:
20. Meanwhile, in medium saucepan, melt chocolate and peanut butter over low heat, stirring constantly.
21. Remove from heat and stir in remaining ingredients until smooth.
22. If frosting is too thick add an additional 1-3 T. water.
23. Spread frosting over brownies immediately after baking.
24. Cool in pans on wire racks.
Title: Honey Buttercream
Ingredients:
- 1 sugar
- 4 unsalted butter
- 1 1/2 lemon juice
- 1/4 vanilla extract
- 1 honey
- 1 1/2
- 2/3
Instructions:
1. Make the cake layers, following the instructions for the whipped cream cake.
2. While the cake is cooling, make the frosting in the top of a double boiler over simmering water, whisk the sugar and egg whites for 3 minutes. The mixture will look like shiny marshmallow cream. Remove from the heat.
3. Using a handheld mixer on medium speed, beat until the meringue has cooled, about five minutes.
4. Add the butter pats, a third at a time, beating until smooth.
5. Beat the buttercream on medium-high speed for 6 to 10 minutes, until it is thick and very smooth. If the buttercream curdles or separates, just keep beating. It will come together.
6. Lower the speed to medium and gradually beat in the lemon juice, then the vanilla extract and honey. You should have a smooth buttercream. Cover tightly with plastic and set aside.
Title: No Bake Chocolate Oatmeal Cookies
Ingredients:
- 2 white sugar
- 6 milk
- 1/2 butter
- 1/4 salt
- 1 vanilla
- 1 quick-cooking oatmeal
- 3
- 1/2
Instructions:
1. Mix the first 5 ingredients and place on low heat.
2. When it reaches a boiling point, boil for 1 minute only, stir continually.
3. Remove from heat and add vanilla.
4. Stir in the oatmeal and the nuts and drop onto waxed or parchment paper.
5. Cool in refrigerator for quick hardening.
Title: Tfah - a Moroccan Apple Dessert
Ingredients:
- 8 tart apples
- 3 lemons
- 2 sugar
- 2 water
- 2 cinnamon
- 2 -4
Instructions:
1. Begin by removing the yellow part of the lemon peel from the lemons and cutting it into small strips.
2. Juice the lemons and reserve 1/2 cup for later use.
3. Peel and core apples, cutting into 8 - 10 wedges depending on the size of your apples.
4. Place sugar, water, and cinnamon in a large saucepan and bring to a low boil.
5. Once the mixture boils, add the apples, lemon rind, lemon juice and orange blossom water to the pot. (I find orange blossom water to be quite potent and would start with the lower amount and add more to suit personal taste.)
6. Cook until the mixture is dry and the apples and lemon rind are tender.
7. Remove from heat and allow the dessert to cool.
8. Serve at room temperature.
Title: Flourless Chocolate Cookie
Ingredients:
- 1 peanut butter
- 2/3 eggs
- 2 salted butter
- 2 water
- 2 pure vanilla extract
- 1 baking soda
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350°F Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2. In a large mixing bowl, combine the peanut butter, truvia sweetener, cocoa powder, almond flour, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. It will be a very thick dough.
3. Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 16 medium sized cookies. You can make them smaller to yield more cookies.
4. Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
Title: Gin and Tonic Jelly Mold
Ingredients:
- 1 1/2 water
- 1 1/4 sugar
- 38 gelatin
- 1 tonic water
- 2 1/2 limes
- 2 lime wedge
- 1
Instructions:
1. Spray a 6-cup silicone jello mold with nonstick cooking spray and place on a plate or baking sheet.
2. To make simple syrup, in a small saucepan over medium high heat. stir to combine water and sugar. Bring to a boil, then reduce to a simmer. Cook until sugar is completely dissolved, about 2 minutes. Remove from heat and let cool slightly.
3. Place gelatin leaves in a bowl of cold water for 5 minutes. Once gelatin is softened, squeeze to remove excess moisture and then stir into warm simple syrup to dissolve. Combine syrup with remaining ingredients and then pour into prepared jello mold. Let cool to room temperature, then transfer to a refrigerator and let set for at least 4- 6 hours and up to overnight.
4. To remove jello from mold, rest mold in a bowl of warm water for 30 seconds. Invert mold onto a plate and slowly lift mold off to reveal the jello ring.
Title: Scottish Barley Pudding
Ingredients:
- 1 barley
- 1/3 currants
- 1/3 seedless raisin
- 4 1/2 water
- 1/8 salt
Instructions:
1. Mix the barley and water in a heavy-based saucepan and bring slowly to the boil.
2. Reduce heat and simmer for one-and-a-half hours, stirring occasionally.
3. Add the currants, raisins and salt and simmer for another 15 minutes.
4. Serve sprinkled with sugar and the cream.
Title: Simple Whipped Shortbread
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 salt
- 1/2 vanilla
- 1/4 all-purpose flour
- 1 3/4 cornstarch
- 1/2
Instructions:
1. Line baking sheet with parchment paper.
2. Preheat oven to 275 degrees Fahrenheit.
3. In a large bowl, whip butter, sugar and salt untill fluffy.
4. Add vanilla and almond extracts.
5. Stir in flour and cornstarch a bit at a time to incorporate.
6. Form into two thick ropes, rolling on wax paper.
7. Refrigerate 30 minutes; they will be firm and easy to slice into coins.
8. Bake slices until they just begin to turn golden on the bottom.
9. I added chocolate chips to half, and they were nice too.
Title: Lazy Chef's Mighty Marble Cake
Ingredients:
- 2 sugar
- 4 eggs
- 1/2 milk
- 1/2 water
- 2 vanilla extract
- 3 flour
- 2 baking powder
- 1/2 baking soda
- 1 1/3 salt
- 1/2 chocolate pudding mix
- 1/4 water
- 1
- 1/4
- 2
Instructions:
1. Mix all ingredients except chocolate ingredients in one large bowl until smooth.
2. Pour 2/3 of the batter into a large greased bundt pan.
3. Add the chocolate ingredients to the remaining batter and mix well.
4. Pour in a circular line the chocolate ingredients and slighly swirl with a fork to give a marbelized look.
5. Bake in a pre-heated 350 oven for approximately one hour or until a toothpick inserted in the center comes out clean (do not overbake so check every so often).
Title: Oma's Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1/2 salt
- 2 baking soda
- 1 1/2 cinnamon
- 1 1/2 cloves
- 1 ginger
Instructions:
1. Cream shortening and sugar- mix dry ingredients in a separate bowl.
2. Add molasses and egg to creamed mixture- add dry ingredients- stir or handmix.
3. Roll dough into small balls- roll in extra sugar.
4. Place on cookie sheet and flatten.
5. Bake 350 for 5-10 minutes.
Title: Chocolate Pinwheel Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 1/4 butter
- 1 margarine
- 3 egg
- 1/4 Gold Medal all-purpose flour
- 1/4 salt
- 1
Instructions:
1. In large bowl, beat powdered sugar, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa into one half. Stir chocolate sprinkles into other half. Cover and refrigerate 1 hour.
2. Roll half of plain dough into 9x8-inch rectangle on lightly floured surface. Repeat with half of chocolate dough; place on plain dough. Roll doughs up together tightly, beginning at long side. Repeat with remaining plain and chocolate doughs. Wrap and refrigerate at least 8 hours but no longer than 24 hours.
3. Heat oven to 400ºF. Cut rolls into 1/4-inch slices. Place slices about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.
4. Wrap cookies tightly, label and freeze up to 6 months.
Title: Chocolate and Ginger Nut Slice ( No Bake)
Ingredients:
- 100 unsalted butter
- 185 chocolate
- 2 golden syrup
- 225 hazelnuts
- 100
Instructions:
1. Lighty oil a 18cm/7inch sandwich tin.
2. In a saucepan heat the butter 100g/4oz of chocolate and golden syrup, stir until melted.
3. Remove from heat and stir in the biscuit crumbs and 3/4 of the nuts.
4. Press warm mixture into tin, melt remaining chocolate, then spoon on top and sprinkle over remaining nuts.
5. Chll at least an hour before serving.
Title: Gingery Peach Berry Galette
Ingredients:
- 1 frozen puff pastry
- 1 1/2 nectarines
- 1 berries
- 2 1/2 sugar
- 1 all-purpose flour
- 1 fresh ginger
- 1 unsalted butter
Instructions:
1. Preheat oven to 400°.
2. On a lightly floured counter, roll the pastry into a 15-inch square and cut out a 15-inch round; it doesn't have to be perfect.
3. Slide the round onto a baking sheet (it is fine if the edges hang over; you'll be folding them up).
4. In a bowl, toss the peaches and berries with the sugar, flour, and ginger; then pile the fruit onto the pastry round, leaving about a 2-inch border.
5. Fold the edges of the pastry over the fruit, pleating at even intervals as you go around.
6. Distribute the butter bits over the fruit.
7. Bake the galette until the crust is lightly golden brown and the fruit is beginning to bubble, about 20 minutes.
8. Brush the crust with the melted butter, sprinkle with the coarse sugar, and continue baking until the pastry is a rich golden brown--including the underside of the galette--and the fruit is hot and bubbly, 15-20 minutes (depending on how juicy your fruit is).
9. If the crust is browning too fast, turn down the oven to 350°; let cool for about 10 minutes before serving.
Title: Lime Cake
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 5 eggs
- 1 1/3 vanilla
- 3/4 powdered sugar
- 1/2 lime juice
- 1 sugar
- 1/3 flour
- 1/3 lemon juice
- 1/2 egg
- 2 Cool Whip
- 1/3 lime Jell-O gelatin
- 1
- 8
- 1
- 1/3
Instructions:
1. Mix the 1 1/2 cups sugar with the 5 eggs, crisco oil,baking powder, lime jello, soda, flour, vanilla, lemon extract, 3/4 cup orange juice.
2. Beat with mixer till well blended.
3. grease abd flour a 13x9 inch baking pan.
4. bake batter in 350 oven 30 to 40 min till a tooth pick comes out clean.
5. while cake is till warm, mix 1/3 cup powderd sugar, 1/3 cup limejuice and prick cake with fork, pour limejuice mixture over cake.
6. put in frige.
7. When cake is chilled, mix 1/2 cup sugar, 2 tbs flour, 1/3 cup lemon juice, 1/3 pineapple juice, 1 beaten egg and a few drops green food color, in saucepan.
8. Cook and stir over low heat till thick.
9. cool.
10. mix with 8 oz cool whip and spread on cake.
Title: Lucy's Carrot Cake
Ingredients:
- 1 carrot
- 1 eggs
- 6 flour
- 2 1/2 sugar
- 2 1/2 salt
- 1 allspice
- 1 ground ginger
- 1 vanilla
- 1 ground cloves
- 1 cinnamon
- 1 ground nutmeg
- 1 baking powder
- 2 1/2 baking soda
- 1 raisins
- 1 walnuts
- 1 cream cheese
- 1 butter
- 16 confectioners' sugar
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and line 12-inch baking pan.
3. Pour oil into bowl and add in carrots; mix well.
4. Add in eggs and sugar.
5. Beat until sugar is dissolved.
6. Add in dry sifted ingredients.
7. Toss raisins lightly in flour and fold into batter along with nuts, essence.
8. Blend thoroughly and bake in greased pan four 45 minutes or until toothpick inserted comes out clean.
9. Beat cream cheese and butter until fluffy add in sugar and vanilla.
10. Beat until light and fluffy.
Title: Apple Pie Brulee
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 3 water
- 2 dessert apples
- 2 water
- 6 eggs
- 1/4 heavy cream
- 1 1/2 apple
- 1
- 1/4
Instructions:
1. Preheat oven to 375.
2. Place flour in a bowl with the butter, using a pastry knife, cut in butter till mixture resembles breadcrumbs. Mix in just enough water to make a smooth dough. Knead lightly then cut into 5 pieces.
3. Roll 1 piece of dough out thinly anduse to line 4 inch, removeable bottom mini tart pans (can also use ramekins). Trim off extra dough and reserve. Repeat for 5 pans and use extra to line 6th. Chill 15 min.
4. Line pie shells with waxed paper and fill with pie weights then bake for 10 minute Remove weights and paper, and bake another 5 minute Remove from oven and reduce temperature to 350.
5. Put apples in a saucepan with wate. Cover and cook for 10 minutes or untill soft. Mash till smooth.
6. Using a fork, mix together egg yolks and sugar in a bowl.
7. Pour cream into saucepan and bring almost to a boil. Gradually stir cream into egg mixture.
8. Strain custard into apple mixture and mix well before spooning into pie shells.
9. Bake for 15-20 minutes or untill custard is set. Let Cool.
10. 25 minutes before serving remove pies from tart pans. overlap apple slices on pies and sprinkle with sugar. Use a blowtorch to caramelize the sugar.
Title: Date Cookies (Grandma Cookies)
Ingredients:
- 1 sugar
- 2 eggs
- 3 cinnamon
- 1 clove
- 2 nutmeg
- 1 dates
- 1 vanilla
- 1 flour
- 1 baking soda
- 4 salt
- 1 walnuts
- 1/2 pecans
Instructions:
1. Cream fat and sugar.
2. Add the rest of the ingredients and mix.
3. Chill for 2 hours or longer.
4. Break bits of dough and flatten down with glass, 3 inches apart on greased baking sheet.
5. Flatten with knife which has been dipped in cold water.
6. Put 1/2 walnut or pecan on top.
7. Bake for 10 minutes in moderate oven.
Title: Real Italian Tiramisu
Ingredients:
- 500 mascarpone cheese
- 5 eggs
- 120 caster sugar
- 1 Savoiardi cookie
- 3 vanilla extract
- 2 cocoa powder
- 1
Instructions:
1. Prepare the espresso, liquor, and vanilla extract first so it has time to completely cool.
2. Separate the whites from the egg yolks in two separate mixing bowls.
3. Use a mixer to whip egg whites till stiff and liquid is gone.
4. Mix your egg yolks with sugar and whip those into a smooth creamy texture.
5. Add your mascarpone to the yolk and sugar mixture and mix at slow speed.
6. Gently fold your yolk/mascarpone mixture with the whipped egg whites. Go slow so you don't lose the fluffy consistency.
7. Assembly! Using a 13x9 pan, put down a thin layer of cream mixture, then a layer of cookies. Each cookie must be quickly dipped in espresso/liquor mix. Note: do not let them soak. Just a quick submerge.
8. Add another layer of cream mixture, cookies, and then top with final layer of cream.
9. Let sit for 24hrs for the best tasting tiramisu experience! Minimum is 8hrs.
Title: Hot Cherry Dumplings
Ingredients:
- 2 sour pitted cherries
- 1 water
- 3/4 sugar
- 2 cornstarch
- 1/4 salt
- 4 biscuit mix
- 1 3/4 milk
- 2/3
- 1
Instructions:
1. Combine cherries and water in a 2-quart saucepan; bring to a boil.
2. Combine 1/2 cup sugar, cornstarch, and salt; stir into cherry mixture.
3. Cook, stirring constantly, until thick and clear. Add food coloring, if desired.
4. Combine 1/4 cup sugar and biscuit mix; stir in milk. Drop by spoonfuls on hot cherry mixture.
5. Cover tightly and cook gently over medium heat about 15 minutes or until dumplings are firm.
6. Serve hot dumplings in compote; pour cherry mixture over dumplings, and top with whipped cream, if desired.
Title: Tender, Moist Yellow Cake from Scratch.
Ingredients:
- 4 cake flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 unsalted butter
- 2 sugar
- 2 pure vanilla extract
- 4 eggs
- 2 buttermilk
Instructions:
1. Preheat oven to 350.
2. Butter two round 9 inch cake pans, line bottom with parchment paper and butter again.
3. Mix together flour baking powder, soda, and salt - Set aside.
4. Beat butter and sugar together until pale and fluffy.
5. Beat in vanilla.
6. Add eggs one at a time, beating well after each addition.
7. With mixer on low, mix in buttermilk until just combined.
8. Add flour mixture in three parts, mixing after each addition until just combined.
9. Don't over mix!
10. Spread batter in pans and rap on pan a time or two to remove bubbles.
11. Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).
Title: Easy Banana Pudding Trifle Dessert
Ingredients:
- 1 instant vanilla pudding
- 2 full-fat milk
- 1 sweetened condensed milk
- 1 vanilla
- 1 bananas
- 1
- 12
Instructions:
1. Prepare a large glass bowl or a trifle bowl.
2. In a large bowl beat the vanilla pudding and milk for 2 minutes; add in the condensed milk until smooth.
3. Stir in vanilla, then fold in the Cool Whip topping.
4. Layer wafers, sliced bananas and pudding mixture in the large glass bowl.
5. Chill until serving.
Title: Five Flavor Pound Cake
Ingredients:
- 1 1/2 unsalted butter
- 1 cream cheese
- 3 sugar
- 8 eggs
- 3 cake flour
- 1 vanilla extract
- 1/4
Instructions:
1. Cream butter, cream cheese and sugar in a large mixing bowl.
2. Add eggs alternately with flour ending with eggs; beat until fluffy.
3. Fold in extracts and flavorings.
4. Pour into well greased and floured tube or bundt pan.
5. Bake at 325°F for 1 hr 25 min (do not preheat oven).
6. When done, cool on baking rack glaze or sprinkle with powder sugar.
Title: Butterscotch Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/4 unsweetened applesauce
- 3/4 light brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 flour
- 1/2 baking soda
- 1/4 salt
- 1/4 cinnamon
- 2 1/2 quick oats
- 1
Instructions:
1. Cream butter with applesauce; then cream with sugars til smooth.
2. Add egg and vanilla; beat well.
3. Combine flour, soda, salt, and cinnamon. Add to creamed mixture.
4. Mix in oats and chips.
5. I used my 2-tsp scoop, slightly overloaded, and dropped on parchment a few inches apart.
6. Bake @ 350 degrees -- 11-13 minutes. I watched for a few bumpy tips to begin to turn golden, the edges just beginning to turn, too. 12 minutes was perfect in my oven.
7. Cool 5 minutes on cookie sheet. Move to rack to cool completely.
8. Original recipe says yield is 36 but I got 60 doing it my way! They were perfect for little hands! (And the big hands felt less guilt reaching for a second -- and a third -- !).
Title: Orange Cake
Ingredients:
- 8 sweet butter
- 3/4 granulated sugar
- 2 eggs
- 2 oranges, zest of
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 granulated sugar
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Grease a 10-inch bundt pan.
3. Cream the butter and gradually add the sugar, beating until light.
4. Beat in egg yolks, one at a time, and the orange zest.
5. Add dry ingredients alternately with the orange juice to the batter.
6. Beat the egg whites until stiff and fold them into the batter.
7. Pour batter into the prepared bundt pan.
8. Bake for 30 to 35 minutes, or until sides of cake shrink away from edges of pan and a cake tester inserted in the center comes out clean.
9. Cool for 10 minutes in pan, unmold onto a rack, and drizzle with Orange Glaze while warm.
10. Cool before serving.
11. Orange Glaze: Combine orange juice and sugar in a small saucepan and simmer gently for 5 minutes, stirring occasionally, until a light syrup forms.
Title: Pineapple Fritters
Ingredients:
- 3 all-purpose flour
- 2 salt
- 1 sugar
- 1/2 egg
- 1 milk
- 1 pineapple rings
- 1 confectioners' sugar
- 1
- 1/4
Instructions:
1. Heat 3 cups oil in a large deep pot over high heat until temperature reaches 365 degrees F.
2. Meanwhile, combine flour, salt, and sugar in a large bowl.
3. Mix egg, milk and remaining oil in a small bowl.
4. Slowly add liquid ingredients, stirring with a fork or shisking until smooth.
5. Pat pineapple rings completely dry.
6. Dip each ring into batter letting excess drip back into bowl.
7. Lower rings gently into hot oil with a slotted spoon, 2 at a time.
8. Fry until golden brown, about 2 minutes.
9. Drain well on paper towels.
10. Sprinkle with confectioners' sugar.
Title: Goalpost Cookies
Ingredients:
- 1 white chocolate
- 2 coconut oil
- 1
- 10
- 12
Instructions:
1. Preheat oven to 350F degrees and line 2 baking sheets with parchment paper.
2. Roll out the cookie dough to about ½ inch thickness between two sheets of parchment paper, then freeze for 15 minutes.
3. Punch out 12 rounds with a 2 ½ inch cutter and transfer to prepared baking sheets. Insert lollipop stick into the bottom of each cookie and bake 10-13 minutes or until golden brown. Let cookies cool completely on baking sheet.
4. Meanwhile, cut the white taffy into strips to create the shape of a goalpost that will fit on the cookies.
5. Add white candy melts and coconut oil to a small bowl and microwave until melted and smooth, about 60 seconds.
6. Holding the base of the cookie (not the stick), dip the top half of the cookies into the candy melts. Spread with a small offset spatula if needed. Place the dipped cookies onto a parchment-lined baking sheet and immediately cover with rainbow nonpareils. Be sure to work with one cookie at a time. Let dry.
7. Transfer the remaining candy melts to a small piping bag. Pipe a small strip of threading onto the almonds so it looks like a football. Let dry.
8. Attach a small grass #233 tip to the tube of green icing. Pipe grass onto the bottom half of the cookies.
9. Pipe a little of the white candy melts onto the back of the white taffy strips, then stick them onto the cookies so they create a goalpost.
10. Finally, pipe a little of the white candy melts onto the back of the almonds and stick them in between the goalposts. Let dry before serving.
Title: Sweetheart Smores
Ingredients:
- 1 marshmallows
- 3 chocolate bar
- 1
Instructions:
1. Cut the marshmallows in half, so you have a total of six piecse. Set aside.
2. Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside.
3. Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center.
4. Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients.
5. Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.
6. Remove and enjoy!
Title: Rice Pudding
Ingredients:
- 2 1/2 salt
- 1/3 egg
- 1/8 dark brown sugar
- 1 pure vanilla extract
- 1/4 ground cinnamon
- 1 raisins
- 1/4
- 1/3
Instructions:
1. 1 In a medium heavy bottomed saucepan, combine milk, rice and salt and bring to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
2. 2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the rice mixture - a tablespoon at a time - beating to incorporate.
3. 3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.
4. Serve warm or cold.