lumicero/recipes-ing2inst huggingface dataset:
Title: Creamed Yogurt With Grilled Fruit
Ingredients:
- 10 yogurt
- 1/2 cashews
- 2 pistachios
- 2 corn syrup
- 6 brown sugar
- 6 pears
- 2 honey
- 4 lemon juice
- 6 mint leaves
Instructions:
1. Place yogurt in a colander lined with cheesecloth and set over a bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
2. In a small sauté pan, toast nuts with corn syrup, brown sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
3. In a bowl, gentle toss fruit of choice with oil and season with salt and pepper, until the fruit is coated. Thread the fruit onto skewers.
4. Set the fruit skewers on a hot grill, and cook until the fruit just starts to char. Transfer to a plate to cool.
5. Scatter 1 tablespoon toasted nuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of lemon or balsamic vinegar and garnish with mint.
Title: Toasted Almond Biscotti
Ingredients:
- 1/2 sugar
- 1 cinnamon
- 3 eggs
- 1 sugar
- 1/2 canola oil
- 2 vanilla
- 3 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 1/2 egg
- 1
- 2
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. CINNAMON SUGAR:.
3. Combine cinnamon and sugar. Reserve.
4. BISCOTTI:.
5. Beat eggs, sugar, oil, and vanilla until smooth and creamy, about 3 minutes. Add next three ingredients. Beat until well combined. Stir in almonds.
6. Halve dough on a lightly floured surface. Shape each half into a 12-inch x 2 -inch wide log, Place on prepared baking sheet. Leave a 3-inch space bwtween logs as dough will spread.
7. GLAZE:.
8. Brush log with beaten egg and sprinkle with 1 tablespoons cinnamon sugar mixture on each log. Bake for 30 minutes. Cool for 10-15 minutes. Reduce oven temperature to 325°F.
9. Slice each log on the diagonal, into 20 slices (1/2 inch) thick. Dip each side of biscotti into remaining cinnamon sugar mixture. Place cut side up on parchment lined baking sheets. Bake 10 minutes, turn biscotti over and bake 10 more minutes.
Title: Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 eggs
- 4 self-rising flour
- 2 water
- 2/3 frozen strawberries
- 1/2 confectioners' sugar
- 1 Crisco shortening
- 1
- 1/2
- 1/4 - 1/2
Instructions:
1. Mix in order given.
2. Bake at 350 F for 40 minute or until toothpick comes out clean.
3. Icing: Mix together, gradually adding juice.
Title: Lemon Cooler Cookies
Ingredients:
- 1 flour
- 3/4 confectioners' sugar
- 1 lemon zest
- 1/2 butter
- 1/4 vanilla extract
Instructions:
1. Heat oven to 350 degrees.
2. Mix flour, 1/4 C confectioner's sugar, and lemon zest in a medium bowl. Add the butter and vanilla; beat until ingredients form a dough.
3. Drop dough by generous teaspoons onto a parchment-lined cookie sheet.
4. Bake on middle rack of oven until bottoms of cookies are lightly brown, about 15 minutes. Transfer cookies to a wire rack and cool completely.
5. Place the remaining 1/2 C confectioner's sugar into a zippered plastic bag. Drop a dozen cookies at a time into the sugar and shake to coat.
6. Store in an airtight container for up to 1 week.
Title: Simply the Best Bread Pudding
Ingredients:
- 1 eggs
- 8 sugar
- 3 1/2 vanilla extract
- 1 1/2 nutmeg
- 2 raisins
- 1 dried cherries
- 1/8
- 1
Instructions:
1. Butter a 13 x 9 x 2 dish.
2. In a separate bowl, combine all ingredients except bread and raisins/cherries.
3. Mix until eggs are well incorporated.
4. Add bread cubes and raisins/cherries and mix until combined.
5. Pour all into dish.
6. Refrigerate a minimum of 2 hours, up to overnight (longer won't hurt).
7. Bake at 350F for 1 hour, 15 minutes.
8. Serve warm or at room temperature with sweetened real whipped cream.
Title: Pumpkin Bundt Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 1 brown sugar
- 4 eggs
- 15 solid pack pumpkin
- 3 baking mix
- 1 confectioners' sugar
- 1 milk
- 1/2 vanilla extract
Instructions:
1. In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in pumpkin; mix well. Gradually add baking mix until combined. Pour into a greased and floured 10"-inch fluted tube pan. Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.
2. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle over cooled cake.
Title: Amish Cinnamon Pudding
Ingredients:
- 2 light brown sugar
- 2 butter
- 1 1/2 cold water
- 1/8 salt
- 1 vanilla extract
- 2 all-purpose white flour
- 1 granulated sugar
- 2 butter
- 1 milk
- 2 cinnamon
- 2 baking powder
- 1/2 salt
- 1 vanilla extract
- 1 pecans
Instructions:
1. Mix sauce ingredients first and set aside.
2. For sauce:
3. In a medium sauce pan, combine brown sugar, water, butter and salt.Bring to a boil and boil for 5 minutes.Remove from heat and add vanilla.Stir well and set aside.
4. BATTER:
5. In a mixer bowl, combine flour, sugar, baking powder, cinnamon, and salt. Combine the milk, melted butter, and vanilla and add all at once to the flour mixture. blend quickly. Spread in an oiled 9x13 pan, then pour the reserved sauce mixture over the tip.DO NOT MIX IN -- Scatter pecans over the top --
6. Bake for 40-45 minutes or until the center bubbles up.
7. Serve warm with cream or ice cream -- I used Cool Whip --
8. I must say -- this pudding reheats well in the microwave --
9. Pour Step1 over it and sprinkle with a few chopped nuts, if desired.
10. Bake 45 minutes at 350*.
11. Serve with whipped cream or thawed non dairy whipped topping.
Title: Grandma Kate's Jelly Roll Sponge Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1/2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 375 degrees F.
2. PREPARE PAN: Carefully grease the bottom only of a pan, either jelly roll 11” X 17” X 1”, or if using for shortcake, bake in a 9” X 13”. Line bottom only with parchment if desired; set aside.
3. PREPARE TOWEL: Place a clean linen kitchen towel flat on counter. Sift powdered sugar over the towel to cover it completely.
4. PREPARE JELLY: Place ¾ to 1 cup jelly or jam of your choice into a bowl. Stir vigorously to break up jelly and make it easy to spread.
5. PREPARE BATTER: Beat eggs well. Add sugar, vanilla and salt, and beat for at least 5 minutes. The sugar and egg mixture should be pale yellow and increased in volume, and leave a ribbon when the beater is raised.
6. Sift flour, salt and baking powder together in a small bowl. Gradually fold the flour into the egg mixture, trying to keep as much volume as possible.
7. Turn batter into prepared pan, spread gently to even thickness.
8. Bake for 10 to 15 minutes, until light golden brown around the edges, and the center springs back when touched lightly with a finger.
9. Remove from oven. For jelly roll, allow to cool for 1 to 2 minutes, while loosening the edges with a butter knife. When edges are loose, turn the cake out onto the sugared towel. Remove parchment immediately.
10. Roll up along the long edge, rolling the towel up inside the cake roll. Let set for a few minutes, unroll while still warm, then right away spread inner surface with jam, reroll, and wrap roll in sugared towel to hold in place until cool.
11. Place on serving plate or board with seam side down. Top with additional powdered sugar. Slice into 1” slices.
Title: Oatmeal Sandwich Cookies
Ingredients:
- 1 1/2 shortening
- 2 2/3 brown sugar
- 4 eggs
- 2 vanilla
- 2 1/4 flour
- 2 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 1/2 ground nutmeg
- 4 old fashioned oats
- 3/4 shortening
- 1 marshmallow creme
- 1 -3 milk
Instructions:
1. In a mixing bowl, cream shortening and brown sugar.
2. Add eggs, one at a time, beating well after each.
3. Beat in vanilla.
4. Combine flour, cinnamon, baking soda, salt, and nutmeg; add to creamed mixture.
5. Stir in oats.
6. Drop by rounded teaspoonfuls 2 in apart onto lightly greased baking sheets.
7. Bake at 350°F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
8. For filling, in a mixing bowl, cream shortening, sugar, and marshmallow creme. Add enough milk to achieve a spreading consistency. Spread filling on bottom half of the cookies; top with remaining cookies.
Title: Chocolate Chip Kiss Cookies
Ingredients:
- 2 -3 butter
- 1 sugar
- 1/3 brown sugar
- 1/3 vanilla
- 1 flour
- 2 chocolate chips
- 1
Instructions:
1. Heat oven to 375 degrees.
2. Unwrap kisses.
3. Beat butter, sugar, brown sugar, & vanilla.
4. Add flour to mixture. Blend until smooth.
5. Stir in chocolate chips.
6. Mold tablespoon of dough around each kiss, covering completely. Shape into balls.
7. Place on ungreased cookie sheet.
8. Bake 10-12 minutes or until set.
Title: Cherry Dream Cake
Ingredients:
- 1 water
- 3 cherry gelatin
- 1/3 boiling water
- 1 1/3 instant vanilla pudding
- 1 milk
- 1 vanilla extract
- 1 maraschino cherry juice
- 1 maraschino cherry
- 1 Cool Whip
- 1
- 2
- 2 -4
- 1
Instructions:
1. Set out Cool whip to thaw.
2. Prepare cake mix according to directions for a 9x13 pan.
3. After the cake is done and you bring out of the oven. Poke holes though out the cake with a fork.
4. Prepare cherry jello with 1 cup of boiling water and pour over the cake.
5. Allow to cool in pan for 30 minutes or more.
6. In a large mixing bowl, mix together with hand mixer( or other) instant vanilla pudding, 2Tbs. maraschino cherry juice with 1 cup of milk.
7. Stir in cherry and vanilla extracts.
8. Mix well.
9. Fold in Cool whip.
10. Take a few cherries and chopped them up and add to the cool whip mixture.
11. Drop 2-4 drops of red food coloring and stir well.
12. Spread over the cake.
13. Take 8 cherries and cut in half and place on top of cake, 2-3 inches apart.
14. Chill for 2 to 3 hours or overnight.
Title: Almond Blueberry Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 1 lemon zest
- 1/4 - 1/3 frozen blueberries
- 1
- 2
- 1/2
- 1
Instructions:
1. In a medium bowl, combine flour, baking powder, and salt.
2. In another medium bowl, cream together the butter and sugar using a hand mixer.
3. Add egg and beat to incorporate.
4. Add milk, almond extract, and lemon zest.
5. Stir the dry ingredients into the wet ingredients.
6. Fold in the almonds, then the blueberries.
7. Chill the dough in the refrigerator for 30 minutes.
8. Preheat the oven to 375 degrees F.
9. Using two small spoons, dollop mix onto cookie sheets.
10. Bake until golden brown around the edges, about 15 minutes.
11. Cool the cookies on a wire rack.
Title: Oatmeal Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 brown sugar
- 3/4 white sugar
- 1/2 creamy peanut butter
- 1/2 crunchy peanut butter
- 1 vanilla extract
- 2 eggs
- 1 1/2 flour
- 2 baking soda
- 1/2 salt
- 1 1/4 quick-cooking oats
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butters and vanilla until smooth.
3. Beat in the eggs until well blended.
4. In another bowl, combine the flour, baking soda, and salt; stir into the creamed mixture.
5. Mix in the oats until just combined.
6. Drop by tablespoonfuls onto ungreased cookie sheets.
7. Bake for 8-10 minutes, or until just light brown.
8. Cool and store in an airtight container.
Title: 2 Minute Low Fat Strawberry and Banana Custard Comfort Food!
Ingredients:
- 1/2 banana
- 0.333 custard
- 1 artificial sweetener
- 1 1/2 sugar
- 1 cinnamon
Instructions:
1. Put the kettle on.
2. Spoon custard into microwaveable bowl (or I guess you could use canned rice-pudding if you like it) and Microwave on full until it rises, (keep an eye on it though or you'll need to clean the microwave later :).
3. When it's bubbling near the top of the bowl stop microwave and leave to stand whilst --
4. Leaving peel on banana, chop it in half. (You might fancy the other half in a minute, but it will otherwise keep ok for a couple of days on the top shelf in the refrigerator -- ( -- although the skin will go black after a day or two - doesn't affect the middle bit at all though.).
5. Peel the half banana & discard peel.
6. Holding banana lengthways in your hand, slice it lengthways right thru. Then rotate it and slice lengthways again so it's quartered into long quarters. Supporting it in your hand and fingers chop it roughly at quarter inches intervals lengthways to end up with lots of hasty cut chunky segments.
7. Disperse the banana bits across the top of the custard.
8. Get a small pot or egg cup and spoon a generous teaspoon of your favourite strawberry jam/jelly into it.
9. Pour on a little of the hot water from the kettle - just enough to make it runny enough to pour like a thick sauce across the top of the banana bits.
10. Pour strawberry sauce across top of bananas and custard and put the bowl back into microwave for about 45 seconds so (probably a bit less with a microwave more powerful than my 18 year old machine :) You don't want to boil it, just hot.
11. Take out and if it seems hot enough pour over a teaspoon or so of granulated sweetener (or sugar) - to taste. Sprinkle cinnamon across the top and serve.
12. Not a lot to it but it's quick, sweet, very tasty and very enjoyable and it's a great way to use up bananas that are too soft and squishy. Plus you won't blow up like a balloon on the caloric load - unless you eat two dozen portions!
13. Note:
14. It won't matter if the bananas are still very fresh as once heated they soften and sweeten a lot.
Title: Janets Soft Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 3 milk
- 1 vanilla
- 2 baking powder
- 3 flour
Instructions:
1. Cream together butter and sugar; add vanilla, eggs and milk. Add baking powder and flour. Roll, cut and bake or roll into balls and smash with the bottom of a sugared glass.
2. Bake at 400 degrees for appx 4 min or until the edges just start to turn brown.
Title: Donut Sticks With Chocolate Sauce
Ingredients:
- 2 sugar
- 1/4 ground cinnamon
- 1/2 heavy cream
- 2 light corn syrup
- 1 dark brown sugar
- 2 ground cinnamon
- 1/3 cayenne pepper
- 1/4 vanilla extract
- 1 unsalted butter
- 1/4
- 6
- 1
- 2
Instructions:
1. In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 375 degrees F.
2. Mix together the sugar and cinnamon in a small bowl and set aside.
3. Slice the seamless dough sheets into 1-inch strips from the shorter length of the dough.
4. Make sure that the strips are not longer than your deep-fryer is wide.
5. Twist each dough strip, and then drop, 3 at a time, into the fryer. Fry the donut sticks until golden brown and crisp, about 1 1/2 to 2 minutes, flipping with tongs about half way through.
6. Remove the donuts from the fryer and dust with the cinnamon-.
7. sugar mixture.
8. In a heavy saucepan over medium heat, combine the first 6 chocolate sauce ingredients and bring to a simmer.
9. Whisk in the chocolate, vanilla, and butter and stir until the sauce is
10. smooth.
11. Serve chocolate sauce on the side for dipping.
Title: Death by Chocolate
Ingredients:
- 1 instant chocolate pudding mix
- 1 2/3 milk
- 3/4 brewed coffee
- 1
- 6
Instructions:
1. Bake cake according to package directions in a 9x13" pan. Let cool completely.Make pudding, according to package directions. Whole or 2% milk works best.
2. Crumble cooled cake into chunks. In a glass trifle bowl (or other large glass bowl) place half of the crumbled cake.
3. Pour half of the coffee over the cake.Top with half of the pudding.Cover with half of the whipped topping, then half of the candy bars.
4. Repeat layers in the same order. Refrigerate until ready to serve. Serves about 6-8.
5. ***Add Kalhua to the coffee for extra flavor -- not more than 1/8 cup or there will be too much liquid.
Title: Turtle Fudge Skillet Cake
Ingredients:
- 1 butter
- 1 margarine
- 18 1/4 all-purpose flour
- 3 eggs
- 1/3 water
- 1 1/3 pecans
- 4
- 12
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bottom and sides of skillet with shortening and flour, tap out excess flour.
3. Prepare cake mix according to package directions.
4. Gently pour batter over bottom of skillet, spreading evenly.
5. Bake, uncovered, 30-35 minutes or until toothpick inserted in center comes out clean.
6. Carefully, remove skillet; cool cake.
7. Loosen edges of cake and carefully invert onto platter.
8. Place chocolate and half of the icecream topping in microwave; cook on high 30-60 seconds or until chocolate is melted and mixture is smooth.
9. Spread caramel mixture over cake.
10. Sprinkle pecans over cake.
11. Drizzle with remaining ice cream topping.
12. Let stand until topping is set.
13. Cut into wedges.
14. May serve with ice cream.
Title: Gluten Free Coconut Cake
Ingredients:
- 3 eggs
- 1/2 butter
- 1 water
- 1 sweetened flaked coconut
- 1
Instructions:
1. Bake cake mix according to package directions and let cool. Turn cake out of pan(s) and poke holes with a fork all the way through the cake in many places. Pour canned coconut syrup or homemade coconut syrup over and let it set for several hours in the fridge. Ice with frosting and press sweetened shredded coconut into the frosting on top and sides.
2. Homemade Coconut Syrup.
3. 1 cup coconut milk (the kind you drink plain, not the canned kind).
4. 1 cup sweetened shredded coconut.
5. 1 teaspoon vanilla.
6. 1/2 cup of sugar.
7. Mix all ingredients. Heat gently until the texture of a light syrup.
Title: Easy Sweet Peach Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 flour
- 1/2 baking powder
- 3/4 salt
- 2 milk
Instructions:
1. Melt butter in 9" x 13" pan while preheating oven to 350 degrees F.
2. Stir sugar, flour, baking powder, salt and milk together in a bowl.
3. Pour mixture over melted butter. DO NOT STIR.
4. Pour the two cans peaches, with syrup, on top.
5. Bake 1 hour.
Title: Root Beer Float Cupcakes
Ingredients:
- 3/4 butter
- 3 eggs
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 1/2 sugar
- 1 vanilla
- 1/2 butter
- 1 1/4 vanilla ice cream
- 1/4 vanilla
- 3/4 powdered sugar
- 1/2
- 4
- 24
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups with paper liners. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 17 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Pipe or spread Float Frosting over cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw half. Makes 24 (2-1/2-inch) cupcakes.
6. For the Frosting: Allow butter to stand at room temperature for 30 minutes. Allow ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1/2 cup of the ice cream and the vanilla. Gradually beat in powdered sugar. If necessary, stir in enough of the remaining ice cream, 1 tablespoon at a time, to make frosting piping or spreading consistency.
Title: Chocolate Dipped Peanut Butter Bugles
Ingredients:
- 1 1/2 creamy peanut butter
- 6
- 12
Instructions:
1. Fill plastic food bag with peanut butter.
2. Cut small hole in corner of bag.
3. Twist open end of bag tight and carefully pipe the peanut butter into the Bugles.
4. Do not overfill or the filling will leak out.
5. In a microwave safe bowl, melt candy coating at 70% power for 1 1/ 2 minutes. Stir.
6. Heat 1 to 1 1/2 minutes longer or until melted; stir until smooth.
7. Chocolate can also be melted in the top of a double boiler.
8. Dip the peanut butter filled end of each Bugle halfway into the chocolate coating.
9. Place on waxed paper to dry.
10. Note: You can also use chocolate chips melted with 2 teaspoons of shortening to dip the bugles. If chocolate needs rewarming while dipping, place in microwave for a few seconds til smooth.
Title: Citrus Crescents
Ingredients:
- 1 vegan margarine
- 1/2 powdered sugar
- 1 whole wheat pastry flour
- 2 salt
- 1/4 powdered sugar
- 1/8
- 2
- 1
Instructions:
1. Preheat oven to 400'F. If you are using a dark or nonstick cookie sheet, heat the oven to 375'F.
2. In the bowl of a stand mixer beat the margarine, sugar and citrus juice on medium speed until well combined and smooth. Beat in the flour, salt and 2 teaspoons of the citrus peel.
3. Shape the dough by level tablespoons into crescent shapes, about 2 inches long. On an ungreased cookie sheet place each crescent 1 inch apart.
4. Bake 6 to 10 minutes or until the edges begin to brown.
5. Meanwhile in a small bowl, stir in 1 cup powdered sugar and 1 teaspoons citrus peel with a fork. Roll the warm cookies in the sugar mixture. Place on a cooling rack and roll in the sugar again.
6. This recipe works at high altitudes with no changes.
7. Note: Bake one sheet of cookies at a time and place on the middle oven rack.
8. Bon Appetit!
Title: Grandpa's Favorite Coconut "macaroons"
Ingredients:
- 1 flaked coconut
- 1/3
- 2
- 1
- 1 3/4
- 36
Instructions:
1. Preheat oven to 375 degrees.
2. Combine cookie mix, oil, 1 egg white, coconut or almond extract and 3/4 cup coconut in large bowl.
3. Stir until blended.
4. Shape dough into 1 inch balls.
5. Dip each ball in remaining egg white then roll in remaining coconut.
6. Place on ungreased baking sheet.
7. Press candied cherry half in center of cookie.
8. Bake at 375 degrees for 8 minutes or until.
9. coconut is light golden brown.
10. Cool 1 minute on baking sheet, then move to cooling rack.
Title: Chocolate-Covered Cherry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 8 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 sweetened condensed milk
- 1 maraschino cherries
- 1/2 cherry juice
- 24
- 2
Instructions:
1. "For the cookies".
2. Whisk flour, cocoa, baking powder, baking soda, and salt in bowl and set aside.
3. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
4. Beat in egg and vanilla until incorporated, reduce speed to low and add flour mixture.
5. Mix until dough forms (about 1 minute).
6. "for the topping".
7. Heat chocolate and milk in saucepan over low heat until chocolate is melted (about 5 minutes)the mixture should have the consistency of mayonnaise.
8. Off heat, stir in reserved cherry juice. Cover and keep warm.
9. "To finish".
10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
11. Roll dough into 1-inch balls and place 2 inches apart on 2 rimmed baking sheets.
12. Using thumb, make indentation in center of each cookie and place 1 cherry in each indentation.
13. Top each cherry with 1 teaspoons of warm chocolate mixture.
14. Bake until cookies are just set (10-12 minutes) switching and rotating sheets about halfway through baking.
15. Transfer cookies to a wire rack and cool completely.
16. Repeat with remaining dough.