lumicero/recipes-ing2inst huggingface dataset:
Title: Berries and Cream
Ingredients:
- 1/2 blackberry
- 1/2 raspberries
- 1/2 strawberry
- 1/2 blueberries
- 1 lemon zest
- 2 granulated sugar
- 1/4
Instructions:
1. In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
2. Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
3. Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.
Title: Super Moist Chocolate Mayo Cake
Ingredients:
- 1 mayonnaise
- 1 water
- 1 eggs
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350*F.
2. Blend all ingredients.
3. Bake as directed on cake mix box.
Title: Oh My Goodness! Cookies (Oatmeal Cookies)
Ingredients:
- 1/2 avocado
- 1/2 unsalted butter
- 1 granulated sugar
- 2 egg
- 1 oats
- 2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 salt
- baking powder
- pear
- raisins
Instructions:
1. Preheat oven to 375°F (190°C). Beat avocado with butter and sugars until fluffy; beat in egg. Meanwhile, stir oats with flour, cinnamon, nutmeg, salt, baking soda and baking powder; add to avocado mixture, stirring until well combined. Stir in pear and raisins.
2. Arrange oven racks in the upper and lower thirds of the oven. Drop heaping spoonfuls of the dough onto parchment paper–lined baking sheets. Bake batches, rotating pans once, for 20 to 22 minutes or until lightly browned all over. Transfer cookies directly to a rack to cool completely. Makes about 30 cookies.
3. Tip: Cookies can be stored in an airtight container for up to two days or in the freezer for up to one month.
Title: Mom's Pumpkin Pie Recipe for Two Pies
Ingredients:
- 4 eggs
- 2 flour
- 29 pumpkin
- 1 salt
- 2 brown sugar
- 2 evaporated milk
- 2 pumpkin pie spice
- 18
Instructions:
1. Prepare pie crusts.
2. Preheat oven to 425 degrees.
3. Beat all ingredients together.
4. Pour into pie crusts.
5. Bake pies for 15 minutes at 425 degrees.
6. Reduce the oven temperature to 350 and back another 35 to 40 minutes.
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 1 butter
- 1 1/2 peanut butter
- 2 1/2 brown sugar
- 2 eggs
- 6 milk
- 1 1/2 baking soda
- 4 flour
- 1/2
Instructions:
1. Heat the oven to 350 degrees F.
2. Mix together the butter, peanut butter and brown sugar. Blend in the eggs, milk and baking soda. Add flour. Roll into golf- ball sized balls, then place a dent in the ball with you finger. Spoon a little jelly or jam inside and close carefully, covering completely.
3. Bake 15-18 minutes, or until browned at the edges, Remove from cookie sheets and let cool. Enjoy!
Title: Pecan Tassies
Ingredients:
- 1/2 pecans
- 1/2 mascarpone cheese
- 4 unsalted butter
- 3/4 flour
- 1 salt
- 1 egg
- 1/4 light brown sugar
- 2 pure maple syrup
- 2 pure vanilla extract
- 1 unsalted butter
- 3/4 pecans
Instructions:
1. Preheat oven to 350.
2. Make the dough: Finely grind pecans in a food processor; set aside. Put mascarpone and butter into bowl of electric mixer fitted with paddle attachment. Mix on medium-high speed until well blended. Add flour, ground pecans, and salt; mix just until dough comes together.
3. Roll dough into 16 one-inch balls, and press into bottoms and up sides of cups of mini-muffin tins.
4. Make the filling: Whisk the egg, sugar, maple syrup, vanilla, butter, and salt in a small bowl. Stir in toasted pecans. Spoon about 1 1/2 teaspoons filling into each muffin cup.
5. Bake until crust begins to turn golden, about 15 minutes. Let cool completely in tins on wire rack. Store in single layers in airtight containers up to 3 days.
Title: S'mores Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 graham cracker crumbs
- 3 marshmallow cream
- 1 butter
- 5 powdered sugar
- 1 milk
- 1/2 Teddy Grahams honey graham snacks
- 2
- 1 -2
- 24 -48
Instructions:
1. Preheat the oven to 375 degrees. Line 24 muffin cups with papers.
2. Finely chop 4 of the candy bars. Mix the cake mix as directed on the box for 2 minutes. Fold in the graham cracker crumbs and chocolate. Divide the batter among the cups and bake 20-24 minutes or until done. Cool 10 minutes in pan, then transfer to a wire rack to cool completely, about 30 minutes. (This can be done ahead of time if desired.).
3. Remove the foil seal from the marshmallow cream and heat in the microwave for 15-20 seconds. In a large bowl, beat the creme, butter, and powdered sugar until blended. Beat in enough milk, starting with 1/2 teaspoons at a time, until frosting becomes spreadable. Frost cupcakes.
4. Divide the remaining chocolate bar into the individual rectangles and cut those rectangles in half. Place 1 rectangle half and 1 or 2 Teddy grahams on the top of each cupcake. After the frosting has set, store covered loosely at room temperature.
Title: Buttermilk Panna Cotta With Rhubarb Cherry Compote
Ingredients:
- 2 fat-free buttermilk
- 1 1/2 unflavored gelatin
- 2/3 heavy cream
- 3/4 sugar
- 3 liquid honey
- 1/3 rhubarb
- 3/4 rhubarb
- 2 cherries
- 1
Instructions:
1. Pour 1 cup buttermilk into top half of a double boiler; sprinkle gelatin over top.
2. Let stand until softened, about 5 minutes.
3. Place six 4-ounce ramekins, small bowls, or custard cups on a baking sheet.
4. Combine cream and 1/2 cup sugar in a small saucepan and bring to a boil.
5. Add cream mixture to gelatin mixture.
6. Place over a pan of simmering water.
7. Whisk until gelatin has dissolved, about 5 minutes.
8. Stir in remaining buttermilk.
9. Pass mixture through a cheesecloth lined sieve.
10. Divide among ramekins; cover with plastic wrap and chill until set, about 4 hours.
11. For compote, put rhubarb, cherries, ginger, honey and balsamic vinegar in a bowl and let sit for several hours (at least two).
12. Taste for sweetness, if still too tart add more honey to your taste.
13. Put this mixture into a saucepan, bring to a boil, then take off heat and bring back to room temperature.
14. (you may serve it warm or cold if you wish).
15. To serve, unmold panna cotta by dipping ramekins briefly into a hot-water bath and run the tip of a knife around the edges.
16. Invert onto serving plates and spoon compote over top.
Title: Mandelbrodt (Mum's Recipe)
Ingredients:
- 2 3/4 flour
- 2 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 6 vanilla
- 1/2 cherries
- 1/2
- 1/3 - 1/2
Instructions:
1. Beat eggs and sugar until light.
2. Mix and sift flour, baking powder and salt. Add to egg mixture.
3. Add remaining ingredients and blend well.
4. The dough should be soft.
5. With floured hands form long loaves about 2 inches wide and 3/4 inches high.
6. Bake on a greased cookie sheet in moderate oven - 350F until lightly browned - about 40-50 minutes.
7. Cut in slices while hot.
8. Turn slices on side and return to oven for a few minutes to toast sides.
Title: Tiramisu
Ingredients:
- 8 Cool Whip
- 1 cocoa powder
- 2 ladyfingers
- 16
Instructions:
1. Split lady fingers in half, dip in coffee.
2. Layer 9x9 dish with lady fingers and top with cool whip.
3. Dust with cocoa powder and repeat.
4. Chill for 2-3 hours or overnight.
Title: Self Saucing Mocha Fudge Pudding
Ingredients:
- 1 self raising flour
- 1 salt
- 3/4 sugar
- 4 milk
- 1/2 butter
- 2 margarine
- 1 vanilla
- 1/2 brown sugar
- 1 black coffee
Instructions:
1. In a bowl, sift together flour, salt and 2 tabsp cocoa.
2. Add sugar.
3. Stir in milk, melted butter, vanilla mixing until well combined.
4. Spoon mixture into a greased 3 pint ovenproof dish.
5. Combine brown sugar and remaining 2 tabsp cocoa, sprinkle over the pudding mixture.
6. Next, carefully pour hot black coffee over mixture in dish.
7. Bake in a moderate oven for approximately 50 minutes.
8. Serve with cream.
Title: Grandma Flossie's Orange-Kissed Christmas Cookies
Ingredients:
- 1 shortening
- 1 1/2 butter
- 2 sugar
- 1 eggs
- 1 vanilla
- 4 orange zest
- 1/2 flour
- 1 salt
- 6 baking powder
- milk
Instructions:
1. Cream shortening with sugar.
2. Add eggs, vanilla and orange zest.
3. Alternate flour and mix into the mix until incorporated.
4. Roll out with a lightly flour pin and cut into fun shapes.
5. Bake at 375F for 10 - 12 minutes or until golden brown on edges.
6. Frost with Royal Icing.
Title: Fabulous Carrot Cake!
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 cinnamon
- 3 carrots
- 1 eggs
- 4 walnuts
- 3/4 cream cheese
- 1 margarine
- 1/2 - 1 vanilla
- 2 powdered sugar
- 3 1/2 - 4
Instructions:
1. Mix dry cake ingredients.
2. Add carrots, oil and eggs.
3. Stir till all is wet.
4. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
5. Bake at 325* for 50-55 minutes .
6. Cool.
7. Cream together cream cheese, margarine, vanilla Add powdered sugar.
8. Spread over cooled cake.
Title: Lemon Curd (Microwave Version)
Ingredients:
- 100 butter
- 2 lemons
- 225 caster sugar
- 3 eggs
Instructions:
1. In a deep dish, microwave the butter for one minute on 100% power.
2. Grate the lemon rind and squeeze out the juice.
3. Add the castor sugar, lemon rind and juice to the butter and mix well.
4. Strain the mixture through a sieve and discard the rind.
5. Beat the eggs and add to the butter mixture.
6. Microwave the mixture, uncovered, for 4 minutes on 100% power, stirring at 1 minute intervals.
7. Microwave for another 30 seconds, then test to see if it is thick enough.
8. Dip a metal spoon into the curd and pull it out quickly. If the curd is thick enough, the back of the spoon should be coated with a fairly thick layer of the mixture. The lemon curd wll thicken even more as it cools.
9. Pour the hot curd into dry, sterilised glass jars, cover with greaseproof paper and screw the lids down tightly.
Title: Pumpkin Coffee Cake With Brown Sugar-Pecan Streusel
Ingredients:
- 1/3 all-purpose flour
- 1/2 light brown sugar
- 1 ground cinnamon
- 1 kosher salt
- 6 unsalted butter
- 1 pecans
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1/4 nutmeg
- 1/2 kosher salt
- 1/2 unsalted butter
- 1 light brown sugar
- 2 eggs
- 1/2 pumpkin puree
- 1/2 sour cream
- 1/2 confectioners' sugar
- 1 pure vanilla extract
- 1
Instructions:
1. To toast pecans, preheat the oven to 325°F. Spread the nuts out on a rimmed baking sheet and bake, stirring often, until fragrant and lightly toasted, about 10 minutes.
2. Position a rack in the middle of the oven and preheat to 350°F. Butter and flour a 9" springform pan or a 9" cake pan with 3" sides.
3. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon and salt. Toss in the butter and, using 2 table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs. (Or you can whir the mixture in a food processor) Stir in the pecans.
4. To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In the bowl of a mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula. Add the pumpkin purée and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.
5. Let cool in the pan on a wire rack for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack.
6. To make the glaze, in a small bowl, whisk together the confectioners' sugar, milk and vanilla. Drizzle over the top of the cake. Cut into thick wedges.
Title: Chewy Picnic Brownies
Ingredients:
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/2 bittersweet chocolate
- 6 margarine
- 6 butter
- 1 1/2 light brown sugar
- 3 eggs
Instructions:
1. Preheat oven to 325 degrees fahrenheit. coat 9-inch square baking pan with cooking spray.
2. Whisk together flour, cocoa powder, baking powder, and salt in large bowl.
3. Melt chocolate and margarine in double boiler. Remove from heat and whisk until smooth.
4. Stir brown sugar into chocolate-butter mixture. Fold in beaten eggs. Spread in prepared baking pan and bake 25 to 30 minutes, or until brownies look set, but still soft in center.
5. Cool. Slice into squares.
Title: Sweet Sand
Ingredients:
- 8 instant vanilla pudding
- 3 1/2 skim milk
- 1 3/4 Cool Whip Lite
- 3
Instructions:
1. Blend the pudding and milk together according to directions on the box.
2. Fold the Cool Whip and half of the wafer crumbs into the pudding.
3. Spoon a layer of the remaining wafer crumbs into each of 6 dessert cups, using about half of the crumbs.
4. Spoon the pudding mixture into each cup and top with remaining wafer crumbs.
5. Chill for one hour.
Title: Chocolate Chip Cake With Chocolate Glaze
Ingredients:
- 2 flour
- 1 brown sugar
- 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/2 shortening
- 1 1/4 milk
- 3 eggs
- 1 1/2 vanilla extract
- 1 1/4 chocolate chips
- 1/4 walnuts
- 1/2 brown sugar
- 1/4 cornstarch
- 1/4 salt
- 1 water
- 1/2 chocolate chips
- 2 butter
- 1 light corn syrup
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
3. Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
4. Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
5. For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
6. Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
7. For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
8. For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.
Title: 3 Ingredient Cookies
Ingredients:
- 2 bananas
- 1 oats
- 1/4 dates
- dried cranberries
Instructions:
1. preheat oven to 350.
2. mix ingredients together and spoon onto a cookie sheet.
3. NOTE: you could also add 1/4 tsp cinnamon, or some orange zest, get creative :).
4. bake for 15 mins.
Title: Chocolate, Raspberry, and Cream Swiss Roll
Ingredients:
- 5 eggs
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1/2 cake flour
- 1/2 salt
- 4 butter
- 2 powdered sugar
- 1 1/2 heavy cream
- 2 sugar
- 1/2 vanilla extract
- 1 salt
- 1/4 bittersweet chocolate
- 2 heavy cream
- 8 milk
- 3/4 sugar
- 1/4 butter
- 1/4 fresh raspberry
- 4
Instructions:
1. Preheat oven to 350*F. Butter a 15x10" jelly-roll pan, line it with parchment paper, then butter the paper.
2. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and vanilla until fluffy, about 3 minutes. Scrape the mixture into a bowl and fold in the flour.
3. In a clean bowl, using a clean whisk attatchment, beat the egg whites and salt at medium speed until soft peaks form.
4. Gradually add the remaining 1/4 cup granulated sugar and beat until the whites are glossy.
5. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain; quickly fold in the melted butter.
6. Spread the batter into the pan; bake in the lower third of the oven for 20 minutes, or until golden and puffy. Cool in the pan on a wire rack.
7. Run a knife around the edge of the pan; dust the cake with the powdered sugar and cover with a sheet of plastic wrap and a clean kitchen towel.
8. Top with a cutting board, and holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.
9. Make the filling: in a large bowl, whip the cream with the granulated sugar, vanilla, and salt to stiff peaks.
10. Using an offset metal spatula, spread the raspberry jam on the cake; spread the whipped cream evenly over the jam.
11. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a cookie sheet; refrigerate at least 6 hours, preferably overnight.
12. Make the glaze: Place the chocolate in a bowl.
13. In a saucepan, stir the cream, milk, and sugar over moderate heat just until the sugar is dissolved.
14. Pour the hot cream over the chocolate; let stand until chocolate is melted, about 3 minutes; whisk until smooth, then whisk in the butter and cool slightly.
15. Discard the plastic wrap and transfer the cake to a rack; pour 1/2 the glaze all over the top and sides and spread evenly with an offset spatula.
16. Spread remaining glaze all over the cake and refrigerate until set, at least 2 hours.
17. Garnish top of cake with raspberries; transfer to a platter and serve.
Title: Fallen Chocolate Torte
Ingredients:
- 8 bittersweet chocolate
- 1/2 margarine
- 8 sugar
- 2/3 sugar
- 5
- 1/3
Instructions:
1. Heat oven to 350°F.
2. Prepare a 9-inch springform pan with parchment paper.
3. Slowly melt the margarine and chocolate. Cool back to room temperature.
4. Beat egg yolks and first amount of sugar until thick and soft yellow. Add the chocolate mixture slowly, and blend.
5. In a clean mixing bowl beat egg whites and remaining sugar until stiff (I add the sugar while the beater is going, nice and slowly).
6. Fold the whites into the rest in three stages. Pour into the pan and bake 50 minutes (give or take 10).
7. LET COOL a few minutes, run a knife around the cake to loosen it, and cool the rest of the way. It falls, but I love the way the cracked top looks under powdered sugar.
8. Serve cracked side up, or flip it and glaze it with ganache for a more formal cake.
Title: Almond Crescents
Ingredients:
- 2/3 sugar
- 1/3 unsalted butter
- 1 all-purpose flour
- 1 2/3 salt
- 1/4 cinnamon
- 1/2
Instructions:
1. IN THE FOOD PROCESSER (preferred) ---------------.
2. Process almonds and sugar until almonds are ground very fine.
3. Cut the butter in chunks and, with the motor running, add.
4. Process until smooth and creamy.
5. Scrape down bowl.
6. Add flour and salt, pulse until flour is just incorporated.
7. OR IN THE MIXER--------------.
8. Soften butter.
9. Grind almonds.
10. Mix sugar and cinnamon for topping.
11. Combine almonds, sugar and butter in a mixing bowl, beat until light and fluffy.
12. Add flour and salt, mix on low speed until combined.
13. FOR EITHER METHOD--------------.
14. Form dough into a thick disk, wrap in plastic or wax paper and refrigerate for 2 hours, or until firm.
15. Preheat oven to 325 degrees f.
16. Divide dough into 8 portions, work with one section at a time keeping the remainder in the fridge.
17. Knead dough with floured hands until malleable, press into a square and cut into 8 equal portions.
18. Roll each into a ¾.
19. round ball.
20. Roll each ball on a counter into a 3".
21. cylinder with tapered ends.
22. Bend to form a crescent.
23. Place about 1".
24. apart on a cookie sheet and bake for 14-16 minutes, until set, but not browned.
25. Cool on pan for 10 mins and, while still warm, use a small angled spatula to dip and gently roll them in the topping.
26. Place on a rack to cool, store in an airtight container for about a month.
Title: Seven Fruit Salad
Ingredients:
- 1/2 lime juice
- 1/2 water
- 1/2 sugar
- 2 nectarines
- 1 firm banana
- 1 blueberries
- 1 fresh strawberries
- 1 1/2 watermelon
- 1 green grape
- 1 kiwi
Instructions:
1. In a bowl, combine the lime juice, water and sugar; stir until the sugar is dissolved. Add the nectarines and the bananas. Toss to coat.
2. In a 2 ½-quart glass bow, combine the remaining ingredients.
3. Add the nectarine mixture; stir gently.
4. Cover and refrigerate for 1 hour.
5. Serve with a slotted spoon.
Title: Toffee-Pear Sticky Pudding
Ingredients:
- 1 1/4 water
- 1 1/4 dates
- 1 fresh pear
- 1/2 baking soda
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 ground nutmeg
- 3/4 dark brown sugar
- 1/3 butter
- 2 eggs
- 1/2 vanilla
- 1 fresh pear
- 1 butter
- 1/2 butter
- 3/4 dark brown sugar
- 3/4 vanilla
- 1
Instructions:
1. In a large saucepan combine the water, dates, and pears. Bring to boiling; reduce heat. Cook, covered, about 15 minutes or until fruit is tender and most of the liquid is absorbed. Mash with a potato masher, fork, or immersion blender until as smooth as possible. Stir in baking soda; set aside.
2. Preheat oven to 350 degrees F. Grease an 8x8x2-inch baking pan; set aside. In a small bowl combine flour, baking powder, salt, and nutmeg; set aside. In a large bowl combine brown sugar and butter. Beat with an electric mixer on medium speed about 1 minute or until combined. Beat in eggs, one at a time, and vanilla. Stir in date-pear mixture. Stir in flour mixture just until combined. Pour batter into prepared baking pan.
3. Bake in the preheated oven for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack. Immediately use a long skewer to prick top of cake all over. Spoon the portion of Toffee-Pear Sauce without pears over cake. Bake for 3 minutes more. Cool on the wire rack for 10 minutes. Serve warm with the portion of Toffee-Pear Sauce with pears.
Title: Lemon Cream Cookies
Ingredients:
- 3 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/2 margarine
- 1 egg
- 1/2 sour cream
- 1 vanilla
- 2 lemons, zest of
- 1/4 butter
- 1/4 milk
- 1/4 powdered sugar
- 2 vanilla
- lemon juice
Instructions:
1. Sift dry ingredients together (except sugar). Set aside. Cream sugar and butter together. Add egg, sour cream, vanilla and lemon zest. Mix until glossy. Add dry ingredients. Mix.
2. At this point I wrap dough in plastic wrap and refrigerate for at least 30 minute.
3. Roll and cut out cookies.
4. Bake at 350 for 10-12 minute Don't brown!
5. While baking make icing.
6. Melt butter in sauce pan. Add milk. Heat until just boiling. Remove from heat. Add powdered sugar until correct consistency. Whisk together. Add vanilla and lemon juice. Stir.
7. Spread on warm cookies.
8. Let cool. Enjoy.
Title: Black Bottom Cupcakes
Ingredients:
- 2 fat-free cream cheese
- 8 sugar
- 1/3 vanilla extract
- 1/2 chocolate chips
- 1 flour
- 1 1/2 cocoa powder
- 1/4 salt
- 1/2 baking soda
- 1 baking powder
- 1 sugar
- 1 water
- 1 nonfat yogurt
- 1/2 vanilla extract
- 1
Instructions:
1. Begin preheating the oven to 350 degrees.
2. In the small bowl of an electric mixer beat the egg whites until foamy, add the cream cheese, sugar and vanilla extract.
3. Blend until smooth.
4. Stir in the choclate chips.
5. Set aside.
6. Into a medium bowl whisk or stir together the flour, cocoa, salt, baking soda and baking powder until well combined, about 15-20 seconds.
7. In a large bowl whisk together the sugar, water, yogurt and vanilla until the sugar has dissolved, about 30 seconds.
8. Add the dry ingredients and stir and whisk until the dry ingredients are just moistened, about 20 seconds.
9. Lightly spray the inside of 20 foil cupcake cups with the vegetable oil.
10. Fill each cup about half-full of batter.
11. Top each with 1 tablespoon of the filling.
12. Dust each cupcake top with 1/4+ teaspoon of the pecans.
13. Bake for 25-28 minutes or until the top springs back when gently pressed.
14. Remove from the oven and cool.