lumicero/recipes-ing2inst huggingface dataset:
Title: Holiday Fruit Cake
Ingredients:
- 1 grapefruit
- 1 tangerine
- 1 lime
- 1 lemon
- 3/4 sugar
- 1 1/2 water
- 1/3 raisins
- 1/3 dark rum
- 1/3 cognac
- 1/3 unsalted butter
- 1/3 sugar
- 1 1/4 eggs
- 1 salt
- 5 all-purpose flour
- 3
- 1/4
- 1 3/4
Instructions:
1. For the candied peels:
2. For this recipe, the peels include not only the colored parts of the skin but the pith as well. Cut wedges through the skin of the citrus fruits, pull the skin off the fruit, and dice it into pieces about 3/8 inch thick—you will have about 2¼ cups of diced peel. (The flesh of the fruit can be used for juice or in salads.) You may also collect and use the peels left over from squeezing oranges or grapefruits in the morning.
3. Put the diced fruit peel in a saucepan with 6 cups of cold water, bring to a boil, and cook over high heat for about 1 minute, then drain in a colander. Wash the pieces for a few seconds under cold tap water. Rinse the saucepan with cold water, return the diced fruit peel to the pan, and add another 6 cups of water. Repeat the boiling, draining, and washing procedure, and wash the saucepan again. This blanching process removes the bitterness from the peel. Finally, return the diced peel to the saucepan with the sugar and 1½ cups water, and bring to a boil. Reduce the heat to medium, and boil gently for 15 to 20 minutes, until reduced to a very syrupy liquid.
4. Add the dried apricots, dried pears, dried peaches, and raisins to the candied peels and syrup. Mix in the rum, Armagnac, or cognac. At this point, the mixture can be placed in a jar and kept, refrigerated, almost indefinitely.
5. To make the cake:
6. Preheat the oven to 350 degrees. Beat the soft butter and sugar for 1 minute in the bowl of a mixer fitted with a flat beater. Add the eggs, and beat for 30 seconds. Add the orange juice, salt, and flour, and beat for 10 to 20 seconds, just enough to incorporate. Using a spatula, fold in the candied and dried fruits.
7. Cut a strip of parchment paper long enough to fit the length of a 6-to-8-cup loaf pan and extend 1½ inches beyond it at either end. (This makes it easy to unmold the cake after baking.) Butter the paper and the mold, bottom and sides, and position the paper in the mold, buttered side up, pressing to make it adhere to the bottom and sides at either end. Pour the batter into the prepared pan, and smooth the top with a spatula.
8. Place the loaf pan on a cookie sheet, and bake in the 350-degree oven for approximately 45 minutes. Reduce the heat to 325 degrees, and cook for another 60 to 70 minutes, until completely set inside.
9. Allow the cake to cool in the pan on a rack. When cool, unmold, wrap in plastic wrap and/or aluminum foil, and keep either frozen or in the refrigerator, where it will keep for a couple of weeks.
10. To serve:
11. Cut into ½-inch slices, and serve. This cake is a nice accompaniment to cream custard but can be served alone or with fresh fruit and nuts.
Title: Strawberries Romanoff - La Madeleine's - Mocking Bird Ln, Dallas
Ingredients:
- 1 ice cream
- 1 lemon juice
- 2 Cointreau liqueur
- 1/4 - 1/2 strawberries
- 2 powdered sugar
- 1/4
Instructions:
1. Beat whipping cream in a large bowl at high speed until soft peaks form; set aside.
2. Beat ice cream in a medium bowl until smooth.
3. Fold in whipped cream. Stir in lemon juice and liqueur; set aside.
4. Combine strawberries with powdered sugar; serve with suace.
5. Sauce can be stored in teh refrigerator for up to 3 days. Sauce will separate- stir before serving.
Title: Strawberry Charlotte
Ingredients:
- 4 fresh strawberries
- 1/2 water
- 1/2 sugar
- 6 sugar
- 7 Grand Marnier
- 1 unflavored gelatin
- 4 frozen unsweetened strawberries
- 1 1/2 fresh strawberries
- 1 fresh strawberries
- 1/2
- 1
Instructions:
1. Line bottom and sides of 5-cup souffle dish with waxed paper.
2. Arrange sliced fresh berries in concentric circles on bottom of dish, points turned away from center.
3. Bring water and 1/2 cup sugar to boil in heavy medium saucepan. Remove from heat; stir in 6 T liqueur. Cool.
4. Combine 1 T liqueur and gelatin in small bowl.
5. Whisk yolks and 3 T sugar to blend in medium bowl.
6. Bring 1/2 cup cream to boil in heavy small saucepan.
7. Remove from heat; whisk into egg mixture. Return mixture to pan; stir over medium-low heat until mixture thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes.
8. Remove from heat, add gelatin and stir until dissolved. Transfer custard to bowl; cool slightly.
9. Puree thawed strawberries in processor. Pour 1/2 cup pureed strawberries into custard. Let stand until cool, but not set, about 15 minutes.
10. Whip 1 cup cream in large bowl until medium peaks form. Fold custard and 1/2 cup chopped fresh strawberries into whipped cream.
11. Trim about 15 biscuits to 2-inch lengths. Dip into Grand Marnier syrup and shake off excess; arrange biscuits around sides of prepared dish, sides of biscuits touching and rounded ends up.
12. Spoon mousse into biscuit-lined dish. Dip more biscuits into syrup, shake off excess syrup and arrange atop mousse.
13. Stir 3 T sugar into berry puree for sauce.
14. Cover charlotte and sauce separately and refrigerate overnight.
15. Unmold charlotte onto platter. Remove waxed paper. Garnish with additional strawberries. Serve with sauce.
Title: Snowball Kisses
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sugar
- 2 vanilla
- 1 flour
- 1 walnuts
- confectioners' sugar
Instructions:
1. At medium speed on mixer beat butter, sugar, and vanilla until light and fluffy.
2. Add flour and nuts, beat on low speed until well blended.
3. Chill dough.
4. Remove foil from kisses.
5. Wrap approximately 1 T of dough around a chocolate kiss and roll into a ball.
6. Place on an ungreased cookie sheet.
7. Bake at 375 degrees for 12 minutes or until cookies are set, but not brown.
8. While warm, roll in confectioner’s sugar.
Title: Cinnamon-Pumpkin Empanadas ( Empanadas De Calabazas)
Ingredients:
- 1 pumpkin
- 1/2 sugar
- 1/4 salt
- 1/2 cinnamon
- 1/4 ginger
- 1/8 ground cloves
- 1 water
- 1/4 sugar
- 1 salt
- 2 dry yeast
- 1/8 baking powder
- 1/2 cinnamon
- 3 flour
- 3/4 vegetable shortening
Instructions:
1. For the filling: Mix ingredients together and set aside.
2. Preheat oven to 350 degrees.
3. Combine water, sugar, salt, yeast, baking powder, and cinnamon.
4. Using an electric mixer, gradually blend in half of the flour.
5. Add shortening and thoroughly mix, then gradually blend in remaining flour.
6. Divide dough into 4 equal parts, then shape each of those parts into 4 dough balls.
7. Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick.
8. Put about 1 1/2 tablespoons of pumpkin filling in the center of each circle, fold over, and seal edges by moistening slightly and pressing lightly with a fork on both sides.
9. Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).
Title: Splenda Almond Pound Cake
Ingredients:
- 1/2 butter
- 1/2 reduced-fat cream cheese
- 1 Splenda sugar substitute
- 5 eggs
- 2 baking powder
- 1 vanilla extract
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream butter, cream cheese, and Splenda. Add eggs, one at a time, making sure each one is incorporated before adding the next. Mix in baking powder. Add almond flour a little at a time while beating. Add vanilla extract.
3. Pour into a greased 9 to 10-inch springform pan or 9-inch round cake pan and bake for 50-55 minutes.
4. Serves 12.
Title: Pumpkin Pie Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 coconut
- 1 pecans
- 3/4 oatmeal
- 3/4 ground flax seeds
- 2 pumpkin
- 1 instant butterscotch pudding mix
- 1 pumpkin pie spice
- 1 eggs
- 1 1/2
- 2
Instructions:
1. Melt butter and combine with remaining crust ingredients.
2. Press into a greased 13 x 9-inch pan.
3. Combine topping ingredients and pour over crust.
4. Bake at 350 degrees for 50 minutes.
Title: Pear Gingerbread Pudding.
Ingredients:
- 2 pears
- 2 liquid honey
- 1/2 butter
- 1/2 granulated sugar
- 1/4 molasses
- 3/4 all-purpose flour
- 1 egg
- 1 ginger
- 1 cinnamon
- 1/2 baking soda
- 1/4 ground cloves
- 1 salt
- 2/3 hot water
Instructions:
1. Grease an 8 inch square (2L) glass baking dish. Spread pears in dish and drizzle honey over it. Set aside.
2. In a large bowl beat butter with sugar until fluffy. , then beat in molasses and egg. (The secret to loosening molasses is to let it sit in a small bowl of warm water. I learned this from a cooking show and it works like a charm.).
3. In a separate bowl, whisk together flour, ginger, cinnamon, ground cloves, baking soda and salt. Stir into molasses mixture and alternately with hot water, making three additions of dry ingredients, and two additions of water. Pour over pears.
4. Bake in a preheated 350 F degree (180 C) oven until straw or cake tester inserted in center of cake comes out clean. Serve warm. They say it takes about 30 minutes, but from my personal experience, in order for the straw or cake tester to come out clean it has to be in the oven between 40-45 minutes.
Title: Mum's Special Spice Cake
Ingredients:
- 2 sugar
- 2 hot water
- 2 salt
- 2 ground cinnamon
- 2 ground allspice
- 2 raisins
- 1 sultanas
- 2 baking soda
- 3 flour
Instructions:
1. Bring sugar, hot water, salt, cinnamon, allspice, Crisco, and raisins to a boil and SIMMER 5 minutes.
2. Meanwhile, COMBINE 2 teaspoons baking soda and 1 tablespoon HOT water.
3. ADD baking soda and HOT water combined to boiled mixture. Do not mix in, just pour in and it WILL sizzle/bubble.
4. MUST COOL mixture to room temperature.
5. When cool, mix in 3 cups flour.
6. Bake at 350 degrees Fahrenheit for about 55 minutes to an hour.
7. Cake is best left for 3 to 4 days before serving.
8. HINT: Looks nice if baked in a fluted Bundt* pan and can be wrapped in aluminum foil.
9. ENJOY!
10. NOTE: To prevent the cake from sticking, it is IMPORTANT that all the creases of the fluted sides are WELL greased with Crisco and floured before pouring in batter.
Title: Savoury Mediterranean Biscotti
Ingredients:
- 2 eggs
- 2 sugar
- 1/3 olive oil
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 cracked black pepper
- 1 dried basil
- 1 dried oregano
- 3/4 parmesan cheese
- 1/4 sun-dried tomato
- 1/4 kalamata olive
Instructions:
1. In large bowl, beat eggs and sugar.
2. Add olive oil until smooth.
3. In bowl, combine flour, baking powder, salt, pepper and basil and oregano.
4. Stir dry ingredients into egg mixture until blended.
5. Stir in cheese, sun-dried tomatoes and olives and combine thoroughly.
6. Divide dough into 2 pieces and shape each into a log about 10 inches long.
7. Place on parchment-lined cookie sheet and flatten tops slightly.
8. Bake in preheated 325°F oven for 30 minutes or until pale golden and not quite firm to the touch.
9. Remove from oven and let cool on baking sheet for 3 minutes.
10. Transfer to cutting board and slice into 1/2 inch diagonal slices with serrated knife.
11. Place pieces on baking sheet and return to 325°F oven for 20 to 25 minutes or until firm and dry.
12. Turn over partway through cooking time.
13. Cool on rack.
14. Makes about 3 dozen.
15. Store in airtight container.
Title: Lively Lime Sponge Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1/3 sugar
- 6 eggs
- 1/4 lime juice
- 1/4 water
- 2/3 sugar
- 2 lime peel
- 3/4 cream of tartar
- 1/2 sugar
- 1 sugar
- 2 lime slice
Instructions:
1. In a small bowl, stir together flour and 1/3 cup sugar; set aside.
2. In a medium bowl, beat egg YOLKS with an electric mixer on high speed for about 6 minutes until thick and lemon-colored or until yolks flow from the beaters in a thick stream when the beaters are lifted. Add lime juice and water. Beat on low speed about 30 second or until combined. Gradually add the 2/3 c sugar, beating on medium speed for about 5 minutes or until sugar is ALMOST dissolved.
3. Gradually add 1/4 of flour mixture to the egg yolk mixture, beating on low to medium speed just until moistened. Repeat, beating in the remaining flour mixture by fourths. Stir in shredded lime peel.
4. Thoroughly wash beaters. No salmonella for you.
5. In a large mixing bowl, beat egg WHITES and cream of tartar on medium to high speed until soft peaks form (when the tips curl). Gradually add the 1/2 cup sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (when tips stand straight up).
6. Fold about 1 cup of the egg WHITE mixture into the egg YOLK mixture.
7. Then fold all of the egg YOLK mixture into the remaining egg WHITE mixture.
8. Gently pour batter into an ungreased 10-inch tube pan. Bake in a 325 degree oven for about 1 hour or until the top springs back when lightly touched. Immediately invert cake pan onto a glass or onto a baking sheet; completely cool. Using a narrow metal spatula, loosen sides of cake from pan. Then remove cake from pan.
9. If desired, for a whipped cream topping, in a medium mixing bowl, beat whipping cream and 2 tablespoons sugar until stiff peaks form. Pipe on top of cake.
10. If desired, garnish cake with lime slices.
Title: Caramel Cereal Treats
Ingredients:
- 8 sweetened condensed milk
- 1 butter
- 1 3/4
- 1/2
- 1
- 1/2
Instructions:
1. In large bowl combine cereal and peanuts, set aside.
2. In large microwave safe bowl, combine the caramels, milk and butter.
3. Microwave uncovered on high1-2 min or untill caramels are mlted, stirring every 30 seconds.
4. Pour over cereal mixture, stir to coat.
5. With greased hands, pat mixture into a greased 15x10 pan.
6. Drizzle with choc chips. Let stand untill set. Cut into bars.
Title: Blueberry & Pear Cake
Ingredients:
- 150 self raising flour
- 2 baking powder
- 75 margarine
- 60 eggs
- 2 orange, juice and zest of
- 1 pears
- 3 blueberries
- 2 demerara sugar
- 1
Instructions:
1. Preheat oven to 200°C/400°F/Gas 6.
2. Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
3. Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
4. Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
5. Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.
Title: Blueberry Coffeecake With Lemon Streusel
Ingredients:
- 1/2 granulated sugar
- 1 unbleached all-purpose flour
- 1 salt
- 1/2 candied lemon peel
- 6 lemon zest
- 3 -4 butter
- 8 butter
- 1 granulated sugar
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 lemon zest
- 2 fresh blueberries
- frozen blueberries
Instructions:
1. Preheat your oven to 350 degrees F . Lightly grease a 9" x 13" baking pan or two 8" x 2" round pans.
2. For the lemon streusel: In a medium-sized bowl whisk together the sugar, flour, and salt. Gently toss the candied peel or zest until it is well coated. If you prefer smaller pieces of peel, you can pulse the mixture 10-12 times with a food processor at this point. For a bigger lemon "bite" leave as is.
3. Work the softened butter into the flour/peel mixture until it resembles granola, some larger chunks, some smaller. Sprinkle on the lemon oil and toss again to combine. Set mixture aside.
4. For the cake: Cream the butter and sugar until light colored and fluffy. Add the eggs one at a time and beat after each addition. Be sure to scrape down the bowl well each time. Beat in the sour cream and vanilla.
5. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Add to the batter, mixing until combined. Avoid overbeating or the cake will become tough. Gently fold in the blueberries and zest until well distributed throughout the batter. Pour into the prepared pan(s) and spread evenly. Sprinkle with the lemon streusel until the batter is completely covered.
6. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 15-20 minutes before serving.
Title: Mock Canned Pineapple Chunk or Crushed (Water Bath)
Ingredients:
- 10 zucchini
- 46 bottled lemon juice
- 1 1/2 sugar
- 3 salt
- 1 coconut
- 1 -2 pineapple rum
- 1/2
Instructions:
1. Cube zucchini for chunk or shred for crushed pineapple. The shredded with fill less jars then chunk.
2. Place the shredded zucchini in a strainer for 15 minutes. Squeeze out excess water.
3. Or place the cubed zucchini in a strainer and lightly salt, toss and let sit 20 minutes. Then rinse and drain weel twice. Dry with papare towels.
4. While the zucchini is draining place juices, sugar, salt, and food coloring in a large pot and bring to a boil.
5. Add shredded zucchini to pot and bring back to a boil for 25 minutes. cubed zucchini for 40.
6. Then add extract and rum if using cook for 5 more minutes.
7. Fill hot sterilized jars with hot mixture and cooking liquid, leaving 1/2 inch head space.
8. Remove air bubbles.
9. Wipe jar rims.
10. Adjust lids.
11. Process in a boiling water bath.
12. Half-pints or pints for 15 minutes.
13. You should get 16 jars shredded with this recipe or 10 jar cubed.
14. With the cubed you`ll have extra syrup left, do save it for making mixed drinks.
Title: Diabetic Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar substitute
- 1 egg
- 1 vanilla
Instructions:
1. Mix together well and form into balls (about the size of large walnuts)
2. Dip fork in Splenda and press tines into cookie
3. Bake on parchment lined cookie sheet at 350 degrees for 12 minutes.
4. Let cool on sheet on cooling rack.
Title: Pumpkin Cake
Ingredients:
- 2 1/2 butter
- 2 flour
- 2 sugar
- 1/2 salt
- 1/2 vanilla extract
- 1/2 pecans
- 1 butter
- 1/2 shortening
- 3/4 confectioners' sugar
- 3/4 vanilla extract
- 6 milk
- 1
- 3
- 2
Instructions:
1. Bake in TWO 12 cup fluted tub pan.
2. FILLING: Melt butter in a sauce pan. Stir in flour to form a smooth paste. Gradually add cream and sugar, stirring constantly until thick. Boil 1 minute then remove from heat. Stir in the vanilla and salt (optional) Fold in pecans and let cool. Cut thin slice off the bottom of each cake. Spread one cake bottom with filling; put cakes together with bottoms together. set aside.
3. FROSTING: In a mixing bowl, cream butter and shortening. Beat in sugar and vanilla. Add milk until desired consistency is reached. Combine red and yellow food coloring to make orange; tint about 3/4's of the frosting orange. Tint remaining frosting green.
4. ASSEMBLY: Place a small glass upside down in the center of the cake to support the "stem". Put a dollop of frosting on the glass and top with an ice cream cone or banana. Cut the cone or banana to the correct length; frost with green frosting. Frost cake with orange frosting.
5. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue.
Title: Apple Pecan Cake With Cinnamon Frosting
Ingredients:
- 2 eggs
- 2 sugar
- 1/2 salt
- 2 vanilla extract
- 1 1/2 lemon juice
- 2 lemon rind
- 1 plain flour
- 3 baking soda
- 1 1/4 cinnamon
- 1 ground nutmeg
- 1/4 granny smith apples
- 3 pecans
- 2 1/4 cream cheese
- 4 1/2 sweet butter
- 3/4 confectioners' sugar
- 1 1/2 cinnamon
- 3/4 vanilla
- 3/4 pecans
- 3/4 whole pecans
- 40
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a tube pan.
3. In a large mixing bowl, beat eggs until frothy.
4. Beat in sugar, salt, vanilla, and vegetable oil, lemon juice and lemon rind. Beat until well blended and set aside.
5. In a separate bowl, measure out 3 cups of flour. Add bakingsoda, cinnamon and nutmeg and sift ingredients together.
6. Gradually beat the dry ingredients into sugar-egg mixture until well blended. Stir in the grated apples and chopped nuts.
7. Pour cake batter in pan and bake for 1 1/2 hours or until done.
8. Cool in pan for a few minutes then invert onto plate allow to cool completly.
9. In a large bowl, combine all frosting ingredients except pecans. Beat until fluffy. Spread onto cool cake.
10. Sprinkle top with chopped pecans. Garnish base with whole pecans.
Title: Pennsylvania Dutch Soft Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 16 salt
- 2 unsalted butter
- 3 sugar
- 3 vanilla extract
- 1 eggs
- buttermilk
Instructions:
1. Will need 3 or 4 cookie sheets covered with parchment or foil; position oven racks in the upper and lower thirds of the oven; preheat oven to 375°.
2. In a bowl, combine the flour, baking powder, baking soda, and salt; mix well.
3. In the bowl of a stand electric mixer fitted with paddle attachment, beat the butter and sugar together until combined, then beat in the vanilla.
4. Add the eggs one at a time, beating smooth after each addition.
5. Decrease speed and beat in a third of the flour mixture, then half of the buttermilk, and another third of the flour mixture; scrape the bowl and beater often.
6. Beat in the remaining buttermilk, then the remaining flour mixture; scrape the bowl/beater, then remove the bowl from the mixer and give the dough one final mixing with a large rubber spatula.
7. Drop tablespoons of the dough 3 or 4 inches apart onto the prepared pans.
8. Bake cookies for about 15 minutes or until they spread and rise—they should be lightly golden.
9. Slide the papers off the pans onto racks; after the cookies have cooled, detach them from the paper and store them between layers of parchment or wax paper in a tin or plastic container with tight-fitting lid.
Title: Praline Pecan Crunch
Ingredients:
- 8 pecan pieces
- 2 light corn syrup
- 1/2 brown sugar
- 1/2 margarine
- 1/4 butter
- 1 vanilla
- 1/2 baking soda
Instructions:
1. Heat oven to 250 F.
2. Combine cereal and pecans in 13x9-inch baking pan; set aside.
3. In large microwaveable bowl, combine corn syrup, brown sugar and margarine. Microwave at HIGH 1 minute 30 seconds; stir. Microwave an additional 30 seconds to 1 minute 30 seconds or until boiling.
4. Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly.
5. Bake 1 hour, stirring every 15 minutes.
6. Spread on baking sheet to cool; break into pieces.
Title: Nutella Fudge Bonbons
Ingredients:
- 1 chocolate chips
- 1/4 butter
- 2 sweetened condensed milk
- 1 vanilla
- 1 flour
- 2 powdered sugar
- 1/2 cocoa powder
- 2 milk
- 1 -2
Instructions:
1. Melt chocolate chips and butter over low heat in a sauce pan, stirring constantly to prevent scorching.
2. Remove from heat once fully melted and stir in 2 T. nutella.
3. Add sweetened, condensed milk and vanilla. Stir until combined.
4. Add flour a 1/2 Cup at a time until fully incorporated. (If it gets to hard to stir together in the pot, pour onto parchment paper or aluminum foil and knead until combined.)
5. The finished dough should be very pliable, almost like a play-doh consistency.
6. Take about a tablespoon of dough and flatten.
7. Spoon some nutella into the center and form dough around it, rolling into a ball.
8. Repeat until done.
9. Bake at 350 degrees for 6 to 8 minutes. Cool.
10. Meanwhile, stir together powdered sugar and cocoa powder.
11. Add milk gradually until desired drizzling consistency is reached.
12. Spoon icing over the cooled bonbons and decorate as desired.
13. Let icing harden completely before storing.