lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut, Pineapple, Rum Cake
Ingredients:
- 1 dark rum
- 1 eggs
- 3 coconut milk
- 1/2 coconut flakes
- 1/3 crushed pineapple
- 10 vanilla flavor instant pudding and pie filling mix
- 20
- 2 - 3 1/2
- 16
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 15x10 inch pan.
3. Combine cake mix, 3/4 cup rum, eggs, milk, and oil beat till well combined about 3 minutes. Blend in 1 cup coconut flakes.
4. Pour into prepared pan and bake for 30 minutes.
5. Meanwhile prepare cream filling and topping.
6. Drain crush pineapple saving the juice. Combine pudding, pineapple, 1 cup pineapple juice and 1/4 cup rum.
7. Fold in whipped topping.
8. Cool and remove from pan.
9. Slice into 3 10x5 pieces.
10. Place one layer on serving dish, top with the cream, add next layer and top with cream, top with last layer. Cover sides and top with remaining coconut.
11. I pressed the coconut into the cream to shape like a pineapple.
12. Chill well or you can freeze.
13. Garnish with pineapple leaves and some pineapples.
Title: Chunky Monkey Cupcakes
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 sugar
- 3 bananas
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1 chocolate chips
- 1/2 walnuts
- 1/2 cinnamon
- 2 brown sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Beat together butter and both sugars until light and fluffy.
3. Beat in bananas, then eggs, one at a time and beat well after each addition.
4. Add vanilla.
5. Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
6. Beat just until blended.
7. Stir in chocolate chips.
8. Divide batter evenly among 24 paper lined muffin cups.
9. In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes.
10. Bake for 20 to 22 minutes or until tester comes out clean.
11. Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Title: Caramelized Brie and Apple Decadence
Ingredients:
- 2 brown sugar
- 1/4 granny smith apples
- 4 -5 braeburn apples
Instructions:
1. Take your wheel of brie and cut off the top crust only (with about a 1-inch perimeter left on to help it hold its shape).
2. Sprinkle the top lightly with brown sugar, then put it under the broiler for just a minute or two- watching constantly so that it doesn't burn- until the sugar melts, and then remove it.
3. Serve with thin slices of Granny Smith or Braeburn apples.
Title: Pithiviers
Ingredients:
- 1 puff pastry
- 5 unsalted butter
- 1/2 caster sugar
- 2 eggs
- 2 rum
- 1 flour
- 1 1/2 orange, zest of
- 1
Instructions:
1. Beat the bugger and sugar together until creamy and light in colour.
2. Little by little mix in the eggs, beating well, then add the zest of the orange and the rum and beat again.
3. Fold in the almonds and flour and pop the mixture in the fridge to chill.
4. Meanwhile divide your pastry into two and roll into two 11 inch circles. Place one circle on greaseproof paper on a baking tray.
5. Spread the jam on to the circle you've put on the baking tray, leaving a border of approximately an inch round the edge. Pile the almond mixture on top of the jam and spread evenly, taking care to leave the border.
6. Beat another egg in a bowl and lightly brush the border of your circle with it. Place the other circle of pastry over the top and press the edges together to seal. Cover and pop in the fridge for an hour.
7. Preheat an oven to 425f/220c/gas mark 7. Remove the pithiviers from the fridge and brush the top with the rest of the beaten egg you used to seal the border. Then take a knife and, starting from the centre, lightly score curved lines from the centre to the outside so you end up with a cartwheel pattern.
8. Bake for 25-30 minutes until risen and golden brown. Dust with icing sugar and serve hot with a little cream or ice-cream, or allow to cool for a lovely tea-time treat.
Title: German Buttermilk Chocolate Cake
Ingredients:
- 1 water
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/4 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 1 buttermilk
- 1
Instructions:
1. Grease the bottom of 3 (9") pans or one 9x13 pan.
2. In a microwave proof bowl melt the chocolate and water on high for 1 1/2-2 minutes or until chocolate is almost melted, stirring after each minute; stir until chocolate is completely melted.
3. Mix flour, baking soda, and salt; set aside.
4. Beat butter and sugar in large bowl with electric mixer till light and fluffy.
5. Add egg yolks, one at a time, beating well after each addition.
6. Stir in chocolate mixture and vanilla.
7. Add flour mixture alternately with buttermilk, beating well after each addition.
8. In another bowl, beat the egg whites until stiff peaks form.
9. Gently stir into batter and pour evenly into pans.
10. Bake at 350 degrees for 30 minutes or until toothpick comes out clean.
11. Cool for 15 minutes and remove from pans.
12. Frost with Coconut-Pecan Frosting.
Title: Grandma Katie's Apple Cake
Ingredients:
- 1 1/4 milk
- 1/4 sugar
- 2 eggs
- 2 vanilla
- 2 salt
- 1 flour
- 3 baking soda
- 1 apples
- 3 walnuts
- 1 powdered sugar
Instructions:
1. Mix all ingredients together in a large bowl.
2. Place in an ungreased 13x9 pan.
3. Bake at 350 for 45 minutes to an hour (test with a toothpick for doneness).
4. Sprinkle with powdered sugar while still warm.
Title: Cream Custard Cake Filling
Ingredients:
- 3/4 granulated sugar
- 5 flour
- 1/4 cornstarch
- 2 salt
- 2 milk
- 1 eggs
- vanilla
Instructions:
1. Mix the sugar, flour and salt together in a double boiler and add the hot milk gradually, stirring constantly.
2. Cook until the mixture thickens.
3. Pour a small amount over the eggs and mix thoroughly; add back into the first mixture and cook for two more minutes.
4. Remove from heat and cool; add vanilla.
Title: School Lunch Brownies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1/4 salt
- 1 vanilla
- 1 flour
- 1 1/4
Instructions:
1. Preheat oven to 350F, grease a 9x13 pan.
2. Melt butter in a large bowl, Add sugar and mix well. Beat in eggs, then stir in salt, cocoa, vanilla. Mix in flour, pour into greased 9x13 pan. Bake 20-25 minutes. Cool 10 minutes on a rack. Cut into 15 brownies.
Title: Rhubarb Crunch Cake
Ingredients:
- 4 fresh rhubarb
- 1 applesauce
- 1 water
- 3 brown sugar
- 1/3 white sugar
- 1 1/3 cinnamon
- 1/2
- 2
- 1
Instructions:
1. In a bowl, mix the rhubarb and gelatin and set aside.
2. Prepare the cake mix according to the directions on the box (using egg whites and substituting unsweetened applesauce for the oil).
3. Spread half of the cake batter into a 9x13 cake pan sprayed with nonstick cooking spray.
4. Spread the rhubarb and gelatin mixture over the batter.
5. Sprinkle with two-thirds of the topping mixture.
6. Spread the remaining cake batter over the top.
7. Sprinkle with the remaining topping mixture.
8. Bake at 350F for 40-50 minutes.
Title: Marbled Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 whole wheat flour
- 2 baking powder
- 1/2 baking soda
- 3 eggs
- 1 sugar
- 2/3 canola oil
- 1/4 nonfat milk
- 1/4 1% low-fat milk
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl combine and stir the all purpose flour, whole wheat flour, baking powder and baking soda.
3. In a large bowl stir the eggs, egg white, sugar, canola oil, milk, and vanilla extract and an additional tsp of water.
4. Add the dry ingredients and combine (you may have to knead with your hands).
5. In a plastic or microwave safe bowl melt the chocolate chips. Start out with 30 seconds and continue in 5 second periods in the microwave until melted.
6. Quickly add to the dough and create a marbled effect.
7. Shape into 4 logs about 2 inches wide and 9 inches long.
8. Place logs on baking sheets lightly coated with nonstick spray.
9. Bake for 20 minutes until lightly browned.
10. Cut into pieces (18 per log).
11. Place back on baking sheet cut side down and bake for 15-20 minutes or until dry at 325°F.
12. ENJOY.
Title: Whole Vanilla Roasted Pineapple
Ingredients:
- 1 pineapple
- 1 vanilla bean
- 1 water
- 1/2 brown sugar
- 1/4 unsalted butter
Instructions:
1. Heat oven to 375°F
2. Using a small knife, remove the eyes from the pineapple. You will see that these eyes form spiral patterns running lengthwise down the pineapple. The most attractive way to remove them it to cut shallow channels that twist down from the top of the pineapple to the bottom. Reserve any pineapple juices.
3. Cut the vanilla bean in four lengthwise, then cut into 1-inch pieces. Reserve any vanilla seeds that escape from the vanilla pod. With the help of a wooden skewer, spear the pineapple with the pieces of vanilla bean, just like a roast with garlic.
4. In a roasting pan, heat the water, sugar and butter, stirring until the sugar dissolves. Bring to a boil and add any accumulated pineapple juice or any vanilla bean seeds that escaped from the vanilla bean.
5. Remove from the heat, add the pineapple, turn and baste with the liquid.
6. Place in the oven and roast 35 to 40 minutes, basting from time to time. If the sauce has become too thick during the cooking just add a little water and bring to a boil to dissolve the sugar.
7. To serve, cut the pineapple into wedges, cut out the core and serve with sauce from the pan and a good quality vanilla ice cream.
Title: South African Ginger Cookies
Ingredients:
- 500 golden syrup
- 500 butter
- 2 eggs
- 50 vinegar
- 50 dried ginger
- 1 cinnamon
- 1 ground cloves
- 500 light brown sugar
- 8 flour
- 30 baking soda
- 2 salt
Instructions:
1. Mix the golden syrup (or corn syrup), butter, eggs, vinegar, ginger, cinnamon and cloves in a large mixing bowl.
2. Stir in the sugar.
3. Sift the flour, baking soda and salt into a bowl.
4. Mix into the syrup-sugar mixture to make a dough or batter.
5. Cover and put in fridge for a few hours.
6. Heat oven to 200 deg C/400 deg F. Grease baking tins.
7. Roll the dough between your palms into little balls the size of walnuts. Place these balls with space between them on greased baking tins.
8. Press each cookie just slightly flatter with the tines of a fork.
9. Bake about 12 - 15 mins or until nicely browned, in centre of oven.
10. Cool slightly in the tins, then cool completely on wire racks.
11. Keep in airtight tins. About 15 doz cookies.
Title: Cranberry Pudding
Ingredients:
- 1 1/2 flour
- 2 baking soda
- 1/4 salt
- 1/2 light molasses
- 1/3 hot water
- 2 cranberries
Instructions:
1. Preheat oven to 350°F.
2. Grease a baking dish with butter.
3. Sift flour, soda and salt together.
4. Mix water and molasses and add to sifted dry ingredients.
5. Fold in cranberries.
6. Pour mixture in the prepared dish.
7. Bake for 30 minutes.
8. Serve warm or slightly cooled.
Title: Bill Granger's White Chocolate Mousse (With Blackberries)
Ingredients:
- 9 white chocolate
- 1/3 milk
- 1 vanilla
- 3 eggs
- 1 salt
- 1 1/2 fresh blackberries
- 2
Instructions:
1. Place the chocolate, milk and vanilla together in a bowl. Pop in the microwave for 20 seconds. Stir then heat for another 20 seconds. You may need to do this 3 times. A heat-proof glass bowl works well.
2. Heat the mix until the chocolate is just melted. Be sure to stir as it heats.
3. Once the chocolate is nearly melted, set aside and allow to cool for about 5 minutes.
4. Whisk in the egg yolks and salt.
5. In a seperate bowl, whip the cream to soft peaks. Fold the cream into the chocolate mixture in thirds, being careful not to overmix.
6. Next beat the egg whites until peaks form. (I beat the egg whites first and set them aside then whip the cream. saves washing). Fold this into the chocolate mixture as well.
7. Spoon into pretty teacup or ramikins, about 3/4 full. This leaves room for the fruit you will add later.
8. You can eat this right away. But I prefer it to let it firm up for at least 3 hours in the fridge.
9. Just before serving, top the mousses with the fresh fruit, and enjoy!
Title: Old-fashioned Whiskey Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 2% low-fat milk
- 1/2 pecans
- 1 walnuts
- 1 1/2 butter
- 1 sugar
- 1/2
- 1
- 1/2
Instructions:
1. CAKE: Combine all ingredients and mix for 3 minutes by hand.
2. Pour into well-greased bundt pan and bake for 50-60 minutes at 350 degrees.
3. Toothpick should come out clean.
4. ICING:
5. Cook on stovetop on med.
6. heat until sugar is dissolved and mixture is brown.
7. Leave cake in pan and using a toothpick, poke several holes into cake.
8. Pour 3/4 of icing onto cake.
9. Let set 15 minutes.
10. Flip cake onto plate.
11. Brush remaining icing onto top& sides of cake.
Title: Easy Low Fat Chocolate Frosting
Ingredients:
- 19 7/8 water
- 3/4 vanilla extract
- 1
Instructions:
1. Mix brownie mix & water together.
2. Stir in vanilla.
3. Refrigerate til thickened enough to spread on cake, which will take a few hours.
4. Keep refrigerated.
Title: Tomato Soup Cake II
Ingredients:
- 1 baking soda
- 1 white sugar
- 1 egg
- 1 butter
- 1/3 salt
- 1/2 ground cinnamon
- 1 ground cloves
- 1/2 self-rising flour
- 1 1/2 raisins
- 1
Instructions:
1. Combine the tomato soup and the soda in a bowl, and let it stand.
2. Cream sugar, egg, butter, salt, cinnamon, and cloves.
3. Mix in tomato soup and soda mixture, and then flour.
4. Stir in the raisins, and pour the batter in a greased baking dish.
5. Bake at 325 degrees F (165 degrees C) for 1 hour, or until done.
6. Cool the cake, and top with cream cheese icing.
Title: Black Cat Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 3 baking powder
- 1 baking soda
- 1 flour
- 3 1/2
Instructions:
1. Blend butter, sugar, brown sugar, eggs, cocoa, and vanilla in mixing bowl.
2. Mix until smooth.
3. Add in baking powder, baking soda and flour. Blend until combined.
4. Roll into balls and place on cookie sheet. Flatten each cookie ball with a glass.
5. With your fingers pinch the top of each cookie to form into ears.
6. Add whiskers by press the a fork into each side of the cookie “face.”
7. Bake at 350°F for 10 minutes.
8. Take out of oven and press in 2 candy corn eyes and a red hot cinnamon candy for a nose.
Title: Caramelized Plantains
Ingredients:
- 4 plantains
- 1 sugar
- 1 1/2
Instructions:
1. Slice plantians 1/2 inch wide.
2. Heat skillet over medium heat and add oil.
3. When oil is hot add plantains and fry until golden brown and slightly crisp. About 5-8 minutes.
4. Sprinkle with sugar and wait until it carmelizes.
5. Remove from skillet and drain oil. Cool for 10 minutes before serving.
Title: Confetti Doughnuts
Ingredients:
- 1 1/2 egg
- 1 buttermilk
- 1/3 unsalted butter
- 1
Instructions:
1. In medium bowl, combine cake mix, egg, buttermilk and butter.
2. Spray cake pop molds with cooking spray. Fill wells with 1 tablespoon batter each. Bake 4-6 minutes.
3. Dip each doughnut in vanilla glaze and sprinkle with rainbow sprinkles.
Title: Honey Glaze
Ingredients:
- 1/4 honey
- 1 lemon juice
Instructions:
1. Heat honey until it's liquid.
2. Stir in lemon juice.
3. Apply glaze to pastry while warm or cool.
Title: No-Bake Peanut Butter Squares
Ingredients:
- 2 powdered sugar
- 1 butter
- 1 margarine
- 1 peanut butter
- 2 3/4 vanilla
- 1 graham cracker crumbs
- 2 peanuts
- 1/4 peanut butter
Instructions:
1. Line a 9 inch square pan with aluminum foil.
2. Beat powdered sugar, butter, 1 cup peanut butter and the vanilla in large bowl with electric mixer on medium speed.
3. Stir in graham cracker crumbs and peanuts (mixture will be stiff).
4. Press into pan.
5. Melt chocolate chips and 1/4 cup peanut butter over low heat, stirring frequently, until smooth.
6. Spread over bars.
7. Refrigerate about 1 hour or until chocolate is firm.
8. Remove from pan, using foil to lift; fold back.
9. foil.
10. Cut into 6 rows by 6 rows.
11. Refrigerate about 2 hours or until firm.
12. Store covered in refrigerator.
Title: Gingernuts
Ingredients:
- 125 butter
- 1/4 brown sugar
- 3 golden syrup
- 1 baking soda
- 1 boiling water
- 2 flour
- 1 salt
- 2 ginger
Instructions:
1. Preheat oven to 180°C.
2. Cream butter, sugar and golden syrup until light and fluffy.
3. Dissolve baking soda in the boiling water. Add to the creamed mixture, mixing well.
4. Roll tablespoon fulls of mixture into calls and place on a greased oven tray. Flatten with a floured fork.
5. Bake for 20-30 minutes of until golden.
Title: Azuki Paste (Or Yummy Sweet Red Bean Paste)
Ingredients:
- 1 sugar
- 1 water
- 3
Instructions:
1. Soak beans overnight.
2. Simmer the beans for about an hour, or until they are very soft. Most of the water should be absorbed when they are done. Add the sugar to the beans. (You may want to add less than the recipe calls for.) Mash the beans and sugar together or blend in a food processor.
Title: Chocolate Red Skin Cupcakes - Egg and Dairy Free
Ingredients:
- 3/4 vodka
- 1/4 plain flour
- 3 brown sugar
- 1 1/2 baking powder
- 1/2 salt
- 2 boiling water
- 1 apple cider vinegar
- 1 vanilla
- 3/4
- 2
- 1
Instructions:
1. Pre-heat oven to 180 (350). Line 2 muffin trays with cupcake liners.
2. Whisk the dry ingredients to combine well.
3. Combine the vodka, juice and water.
4. Add oil, vinegar and vanilla to the vodka mixture.
5. Add the flour and beat on low until combined, then increase speed to medium and beat for a couple of minutes.
6. Divide the batter evenly among the cupcake liners.
7. Bake for about 25 minutes or until a toothpick comes out clean.
8. Allow to cool completely before frosting.
Title: Banana Split Brownie Pizza
Ingredients:
- 1 cream cheese
- 1 crushed pineapple
- 1 sugar
- 2 bananas
- 2 fresh strawberries
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 15-inch pizza pan. Prepare the brownie mix according to box directions. Pour into the prepared pan. Bake for 20 minutes, or until done. Remove from the oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts and drizzle with chocolate ice cream topping. Refrigerate. To serve, slice as you would a pizza, and enjoy!
Title: Strawberry Rice Pudding
Ingredients:
- 2 skim milk
- 1/4 ground nutmeg
- 1/8 ground allspice
- 1/8 salt
- 1/3 long-grain rice
- 2 margarine
- 1 butter
- 2 1/2 Equal sugar substitute
- strawberries
- skim milk
Instructions:
1. In a two quart saucepan bring to a boil the two cups of skim milk, ground nutmeg, ground allspice, and salt. Stir in the rice, cover, and cook over low heat for approximately 30 minutes or until most of the milk is absorbed. Stir occasionally while cooking.
2. Remove pan from, stir in margarine and Equal sugar substitute. Let cool, than cover and chill in the refrigerator. Just before serving, gently fold in strawberries and add additional milk if desired.
Title: Coconut Haystacks
Ingredients:
- 8 bittersweet chocolate
- 1 sweetened flaked coconut
- 1/4 dried cranberries
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate in a double boiler just until melted, but not hot. Remove from heat and stir until smooth. Stir in the coconut and cranberries.
3. Using two small spoons, a small ice-cream scoop, or you fingers, form the chocolate and coconut mixture into mounds about 1 1/2 tall (about 1 tablespoons each) and place them on the prepared baking sheet about 1 1/2 inches apart. Refrigerate until set, about 1 hour.
Title: Fastnachts, Pennsylvania Dutch
Ingredients:
- 1 potato
- 2 eggs
- 2/3 sugar
- 1 buttermilk
- 2 yogurt
- 4 butter
- 2 all-purpose flour
- 1 double-acting baking powder
- 2/3 baking soda
- 1/3 salt
- nutmeg
- cinnamon
Instructions:
1. Prepare 1 cup freshly riced potatoes.
2. Beat well 2 eggs.
3. Add very slowly, beating constantly, 2/3 cup sugar.
4. Stir in potatoes and 1 cup buttermilk or yogurt, and 2 tblspns melted butter.
5. Sift before measuring 4 cups all-purpose flour.
6. Resift w/ 2 tspns double acting baking powder, 1 tspn baking soda, 2/3 tspn salt, and 1/3 tspn nutmeg or cinnamon.
7. Stir in sifted ingredients into potato/egg mixture until blended.
8. Chill dough until easy to handle.
9. Roll out to 1/2 inch thick and cut.
10. Cook in oil at 375º F.
11. It's easiest to add them to the oil w/ a pancake flipper.
12. Flip as soon as brown on one side.
13. Takes about 3 minutes to cook one fastnacht.
Title: Mexican Dirt
Ingredients:
- 4 Cool Whip
- 1 powdered sugar
- 8 milk
- 1/2 instant vanilla pudding
- 1 1/2
- 1
Instructions:
1. Crush well the package of Oreo Cookies in a plastic food storage bag and set aside.
2. In a large mixing bowl, Cream together the cream cheese and the powdered sugard with hand held electric mixer and set aside.
3. In a large mixing bowl, mix the milk and the package of pudding iwth hand held electric mixer until pudding thickens.
4. Add the pudding to the cream cheese mixture and mix with electric mixer until well combined.
5. Fold in whipped topping. Do Not stir or mix this mixture.
6. Layer ingredients in bowl starting with cookie crumbs then pudding mixture. Alternate until pudding and cookie crumbs are all used up ending with cookie crumbs on top. Cover with plastic wrap, label, and refrigerate overnight if possible.
Title: Chocolate Amaretti Cookies
Ingredients:
- 1 sugar
- 1/2 cocoa powder
- 1 confectioners' sugar
- 2 cream of tartar
- 2
- 1
Instructions:
1. Preheat oven to 350°F Place almonds on a sml baking sheet & bake 10-12 minutes, turning occ till golden brown. Allow almonds to cool to room temperature Reduce oven temp to 325°F.
2. Line a lrg baking sheet w/baking parchment. In a food processor, process the toasted almonds w/half the sugar till the almonds are finely ground but not oily.
3. Transfer the ground almonds to a bowl & stir in cocoa powder & confectioner's sugar. Set aside.
4. In a med mixing bowl, beat egg whites & cream of tartar w/a hand-held mixer till stiff peaks form.
5. Sprinkle in the remaining sugar 1 tbsp at a time, beating well after ea addition & cont beating till the whites are glossy & stiff. Beat in the almond extract.
6. Add the almond sugar mixture & gently fold into the beaten egg whites till just blended.
7. Spoon the mixture into a lrg piping bag filled w/a plain 1/2 in nozzle. Pipe 1 1/2 in rounds about 1 in apart on the prepared baking sheet. Press a slivered almond into the center of ea cookie.
8. Bake cookies for 12-15 minutes or till they are crisp. Cool on the baking sheet for 10 minutes.
9. W/a metal spatula, transfer cookies to wire racks to cool completely. When cool, store in an airtight jar or cookie tin.
Title: S'mookies
Ingredients:
- 2/3 all-purpose flour
- 1 baking soda
- 1/2 unsalted butter
- 1 creamy peanut butter
- 1 1/3 light brown sugar
- 1 egg
- 3/4 vanilla extract
- 1/2 unsalted butter
- 2 marshmallow cream
- 1
Instructions:
1. Preheat Oven to 375.
2. Line baking sheets with parchment paper.
3. Mix flour and baking soda in a small bowl, set aside.
4. Mix butter, peanut butter and brown sugar in a medium bowl until smooth.
5. Add egg and vanilla and beat until smooth.
6. Add flour mixture and stir until combined.
7. Roll dough into 24, 1 1/2 inch balls.
8. Place 2-3 inches apart on baking sheets and flatten slightly.
9. Bake 8-10 minutes. Remove when they look underdone if you like chewy cookies. Remove when barely brown at edges if you like them crumbly and crunchy.
10. Cool on a rack 10 minutes, then chill in freezer until completely cool (about 10 minutes).
11. While cookies cool, combine 2T butter and chocolate chips in a small bowl. Microwave until barely melted, about 1 minute. Stir well and let cool at room temperature until slightly stiffened.
12. Heat marshmallow cream in microwave safe bowl about 10 seconds to soften.
13. Spread one cookie with marshmallow cream and the other with the chocolate mixture. Press together until filling extends to cookie edges. Chill in a single layer until firm, then store in fridge.