lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 cognac
- 2 brandy
- 8 mascarpone cheese
- 2 ladyfingers
- 10
Instructions:
1. Combine 3 egg yolks, 1 Tablespoon Espresso, Sugar and Cognac into large bowl.
2. Beat 2-3 minutes.
3. Add Mascarpone and beat 3-5 minutes until smooth.
4. In another bowl, combine 3 egg whites and a pinch of sugar. Beat until stiff peaks form.
5. Gentle fold into the mascarpone mixture.
6. Quickly dip each ladyfinger into remaining espresso and layer on bottom of small serving dish.
7. Spread Mascarpone mixture and sprinkle with cocoa.
8. Refrigerate at least an hour before serving.
Title: Peach and Pistachio Nut Crumble
Ingredients:
- 1/2 plain flour
- 1/2 pistachio nut
- 2 brown sugar
- 3/4 butter
- 3/4 sultanas
- 2 vanilla essence
- 1 white sugar
- 1500 cinnamon
- 1
Instructions:
1. Pre-heat oven to 200 degrees Celsius.
2. Grease baking dish.
3. Pour peaches into baking dish (adding just a small quantity of the syrup).
4. Sprinkle with cinnamon to taste.
5. Sprinkle with white sugar.
6. In a mixing bowl, sift flour.
7. Place cereal in plastic bag and squash into large crumbs.
8. Add cereal, pistachio nuts and brown sugar into mixing bowl.
9. Add sultanas.
10. Add vanilla essence.
11. Mix through evenly.
12. Then kneed butter through with fingers.
13. Cover peaches with mixture.
14. Bake for 25-35 minutes until golden brown on top.
15. serve hot with custard, cream or ice-cream.
Title: Earthquake Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 coconut
- 3 cream cheese
- 1 butter
- 1 vanilla extract
- 1 confectioners' sugar
- 1/2
- 1
- 2
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 pan.
3. I use Pam cooking spray.
4. Evenly sprinkle nuts and coconut on bottom of pan.
5. In a large bowl prepare cake mix: Blend cake mix, water, oil and eggs at low speed for 30 seconds.
6. Beat on medium speed for 2 minutes.
7. Pour batter over nuts and coconut.
8. In a separate bowl mix the cream cheese, butter confectioners sugar and vanilla extract until smooth.
9. Drop by spoonfuls over batter, do not mix in Sprinkle with chocolate chips.
10. Bake at 350 degrees for 5o minutes.
Title: Key Lime Brulees
Ingredients:
- 3/4 2% low-fat milk
- 1/2 sugar
- 1/2 half-and-half
- 3 key lime juice
- 3 lime juice
- 1 egg
- 3 sugar
Instructions:
1. Preheat oven to 325.
2. Combine milk, sugar, and half-and-half in a small saucepan.
3. Heat mixture over medium heat to 180° or until tiny bubbles form around edge (do not boil), stirring occasionally.
4. Remove from heat.
5. Combine lime juice, egg yolks, and egg in a medium bowl, stirring well with a whisk.
6. Gradually add the hot milk mixture to egg mixture, stirring constantly with a whisk.
7. Divide the mixture evenly among 6 (4-ounce) ramekins or custard cups.
8. Place ramekins in a 13 x 9-inch baking pan, and add hot water to pan to a depth of 1 inch.
9. Bake for 30 minutes or until center barely moves when the ramekin is touched.
10. Remove ramekins from pan, and cool completely on a wire rack.
11. Cover and chill 4 hours to overnight.
12. Carefully sift 1 1/2 teaspoons sugar over each custard.
13. Holding a kitchen blowtorch about 2 inches from the top of each custard, heat the sugar, moving the torch back and forth, until the sugar is completely melted and caramelized (about 1 minute).
14. ***You can make the sugar topping on the stovetop instead. Place 1/4 cup sugar and 1 tablespoon water in a saucepan. Cook over medium heat 5 to 8 minutes or until mixture is golden. Don't stir. Immediately pour the sugar mixture evenly over the cold custards, spreading to form a thin layer on top.
15. Serve the custards immediately.
Title: Pineapple Upside-Down Pumpkin Gingerbread
Ingredients:
- 2/3 golden brown sugar
- 1/2 unsalted butter
- 2 light molasses
- 1 pineapple
- 1 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 ground cinnamon
- 1 1/4 ground ginger
- 3/4 salt
- 1/2 unsalted butter
- 1/2 sugar
- 1 eggs
- 2 light molasses
- 1/2 pumpkin puree
- 1/2 boiling water
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Spray 9x9x2 inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to a boil over medium heat, whisking until sugar dissolves adn syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
2. Cut off on 1/3-inch thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into 1/3-inch thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
3. Whisk first 6 ingredients for the cake together in a medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs, 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in 1/2 cup boiling water. Pour batter evenly into pan.
4. Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan and invert. Let stand 5 minutes. Gently lift off pan. Serve cake warm or at room temperature with whipped cream.
Title: Apple of My Eyeball Cupcakes
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/4 ground cloves
- 1 brown sugar
- 1/4 sugar
- 2/3 butter
- 2 eggs
- 1 1/2 applesauce
- 1/3 milk
- 6 cream cheese
- 2 butter
- 1 confectioners' sugar
- 1 milk
- 1 vanilla
Instructions:
1. Preheat oven to 350°F Line 18 medium muffin cups with paper liners.
2. In medium bowl, combine flour, baking soda, cinnamon, salt and nutmeg; set aside.
3. Beat sugars and butter in large bowl until light and fluffy.
4. Add eggs and applesauce.
5. Gradually add flour mixture alternately with milk until well blended.
6. Pour batter into prepared muffin cups.
7. Bake for 20-25 minutes or until toothpick inserted in center comes out clean.
8. Cool completely.
9. Combine in large bowl with mixer at low speed, cream cheese and butter.
10. Add confectioners sugar alternately with milk and vanilla and beat at medium speed 1-2 minutes until creamy.
11. If desired add more milk until frosting is desired consistency.
12. To decorate, frost cupcakes with cream cheese frosting.
13. Use red decorating gel to add veins to eyes; make pupils of eyes with M&M's (M side down, of course).
Title: Oreo Dirt Cake
Ingredients:
- 1 instant vanilla pudding
- 4 cream cheese
- 1 Cool Whip
- 1
Instructions:
1. Mix Cool Whip and cream cheese, blend in pudding.
2. Layer in serving dish with oreo crumbs. Chill.
Title: Peanut Butter Cups
Ingredients:
- 1/2 butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/4 flour
- 1 baking soda
- 48
Instructions:
1. Cream together butter, peanut butter, sugar, brown sugar, egg and vanilla.
2. Add flour and baking soda.
3. Mix well.
4. Roll into balls.
5. Place one ball in each cup of a greased mini-muffin pan.
6. Bake at 350 for 8-10 minutes.
7. While baking, unwrap Peanut Butter Cups.
8. After cookies come out of the oven, place 1 Peanut Butter Cup in each cookie.
9. Let them cool completely.
10. Using a butter knife, carefully remove cookies from pan.
Title: Heavenly Hash Cake
Ingredients:
- 1 butter
- 3 1/2 cocoa powder
- 4 eggs
- 2 granulated sugar
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 1/2 pecans
- 1 vanilla extract
- 1 miniature marshmallows
- 1 confectioners' sugar
- 4 butter
- 4 evaporated milk
- 6 -8
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Melt butter in a small saucepan over medium heat or in microwave; remove from heat and let cool several minutes. Add the cocoa and stir to mix; set aside.
3. In a mixing bowl, with a whisk beat the eggs and granulated sugar until well blended.
4. To the egg/sugar mixuture, add the melted butter/cocoa and vanilla extract; stir or whisk until blended.
5. Stir together the flour, baking powder and salt. Add the flour mixture to the butter mixture. Whisk to mix well. Add pecans and incorporate.
6. Spoon the mixture into a lightly oiled 9x13x2 inch baking pan. The batter will be thick.
7. Bake for 30 to 40 minutes.
8. Remove the cake from the oven and immediately pour the marshmallows evenly over the top of the hot cake. They will soften, but will not melt.
9. For the topping:
10. Sift the confectioners' sugar with the 4 tablespoons cocoa. (This is easily done by using a seive and it, also, breaks up the lumps.).
11. A few minutes before the cake is done, melt the 4 tablespoons butter and the evaporated milk in a saucepan over medium-low heat; remove.
12. Combine the sugar and cocoa mixture with the butter and milk mixture. Pour over the warm cake.
13. Cool completely.
14. Cut into squares to serve.
Title: Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe
Ingredients:
- 3/4 butter
- 2 1/2 sugar
- 3 eggs
- 1 solid-pack pumpkin
- 2 1/3 all-purpose flour
- 1 pumpkin pie spice
- 1 baking powder
- 1 ground cinnamon
- 3/4 salt
- 1/2 baking soda
- 1/2 ground ginger
- 1 buttermilk
- 1 cream cheese
- 1/2 butter
- 4 confectioners' sugar
- 1 vanilla extract
- 2 ground cinnamon
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.
Title: Mandarinated Chocolate
Ingredients:
- 2 mandarin oranges
- 180
Instructions:
1. Serve chocolate cream in two bowls.
2. top with mandarins.
3. enjoy!
Title: Mike's M & M Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1/2 white sugar
- 1 vanilla extract
- 1/2 water
- 1 egg
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 1/2
Instructions:
1. Blend the shortening and sugars. Beat in the vanilla, water & egg. In a separate bowl, sift together the flour, baking soda and salt. Add the dry ingredients to the shortening mixture and blend thoroughly. Stir in the 1 1/2 C of M&M's.
2. Drop by rounded teaspoons onto ungreased baking pans. Decorate the tops with additional M&M's.
3. Bake at 375°F for 10-12 min or until golden brown. For a crispier cookie, be sure the tops look dry, not moist. Remove to cooling racks. Good eaten warm or allow to cool completely.
4. Total baking time depends on the size of your pans & your oven's capacity.
Title: Chocolate Bread Pudding Surprise #RSC
Ingredients:
- 7 eggs
- 3 granulated sugar
- 1 salt
- 1 heavy cream
- 6 dark chocolate
- 3 vanilla extract
- 1
- 10
- 2
Instructions:
1. In a large heatproof bowl, whisk the eggs and yolks. Slowly whisk in the sugar and salt until thoroughly combined. Pour the heavy cream into a medium saucepan. Heat over med-high heat until steaming. Add the chocolate to the heavy cream and whisk until completely melted. Slowly temper the heavy cream mixture to the egg mixture until combined. Strain the mixture through a sieve and into a large heatproof measuring cup. Add the vanilla extract.
2. Put the buscuit cubes into a 9x11 inches baking sheet lined with Reynolds Wrap and pour the heavy cream-egg mixture over the buscuits covering the buscuits with as much mixture as you can. Let it cool for 1 hour. Cover with Reynolds Wrap and refrigerate for 5 hours and up to 24 hours.
3. Heat oven to 325 degrees F. Transfer the bread mixture into a large mixing bowl and fold in the almonds, return to baking sheet. Cover the mixture lightly with Reynolds Wrap and bake for 70 minutes. Remove the foil and continue to bake until no liquid custard is visible when you poke a small whole i the center with a knife, bake 20 to 40 minutes more.
4. Let pudding cool on a baking rack. Serve warm.
Title: Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 eggs
- 2 vanilla
- 1 butter
- 8 powdered sugar
- 1
Instructions:
1. CAKE:.
2. Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 -inch baking pan. Prepare filling.
3. FILLING:.
4. In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla, and butter and beat together. Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40-50 minutes. Make sure not to over bake as the center should be a little gooey.
Title: Poppy Seed Torte
Ingredients:
- 2/3 milk
- 1/2 poppy seed
- 1/2 butter
- 1 sugar
- 2 flour
- 2 baking powder
- 1/4 salt
- 3 sugar
- 1 sour cream
- 1 walnuts
- 3 vanilla extract
- 1 butter
- 1 confectioners' sugar
- 6 brewed coffee
- 3
- 3 -4
Instructions:
1. Combine milk, poppy seeds in a bowl and let stand for 1 hour.
2. Cream butter and sugar together in another bowl.
3. Combine flour, baking powder, and salt; add to creamed mixture alternating with the poppy seed mixture.
4. Preheat oven to 350°F.
5. Beat egg whites until soft peaks form; fold into batter.
6. Pour into two greased and floured 9" round baking pans.
7. Bake for 15-20 minutes or until clean toothpick test.
8. Cool for 10 minutes before removing from pans to wire racks.
9. For filling, combine sugar, sour cream, and yolks and cook and stir over low heat until mixture just simmers around 160°F.
10. Remove from heat, add nuts and vanilla.
11. Transfer to a bowl, cover, and refrigerate until completely cooled.
12. For frosting, beat butter, sugar, and cocoa until blended.
13. Add coffee 1 tablespoon at a time until spreading consistency is achieved.
14. Place 1 cake layer on plate, spread with filling. Top with second layer; spread frosting.
15. Store in refrigerator.
Title: " Light" Tiramisu
Ingredients:
- 5 Kahlua
- 5 sugar
- 2 water
- 4 instant espresso powder
- 6 light cream cheese
- 8
- 1 1/2
- 13 5/8
Instructions:
1. Combine liqueur, 1 T sugar, water, and espresso powder, stirring until sugar and espresso powder dissolve.
2. Sometimes a particular make of espresso powder is harder to dissolve so I usually dissolve that in very warm water before adding the other ingredients.
3. Spoon 2 T mixture into a medium bowl; set remaining mixture aside.
4. Add remaining sugar and creamer to 2 T liqueur mixture in bowl, stirring until sugar dissolves.
5. Add cream cheese; beat at medium speed of an electric mixer until smooth.
6. Fold in whipped topping.
7. Place a cake slice in each of 8 wine glasses or 8 (4 oz) custard cups.
8. Brush cake generously with half of the reserved liqueur mixture.
9. Spread cheese mixture evenly over cake.
10. Top with remaining 8 cake slices.
11. Gently press slices into glasses.
12. Brush cake with remaining liqueur mixture.
13. Sprinkle evenly with cocoa or shaved chocolate if desired.
14. If I am not having company or am in a hurry I just layer the cake and liqueur in a large glass bowl and then cut individual pieces for each person.
15. It ends up looking like a four tiered dessert that way.
16. I have also cut very small pieces from the cake in the big bowl and then layered those into a wine glass.
Title: Chocolate Cornflakes Slice
Ingredients:
- 22 1/2 demerara sugar
- 87 1/2 butter
- 40 eggs
- 45 white chocolate
- 62 1/2 flour
- 2
- 25
- 112 1/2
Instructions:
1. In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture.
2. Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 minutes. Cool on a cooling rack. Cut thick slice & drizzle melted chocolate.
3. For more recipe, visit us http://www.palateculinarystudio.com/recipes.
Title: Smucker's Peach and Pecan Squares
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 1/2 butter
- 3/4 sugar
- 2 pecans
- 3
- 2
Instructions:
1. Line 13x9-inch baking pan with foil, leaving overhang to be able to lift out; grease.
2. In bowl, combine flour and 1/2 cup sugar with pastry blender, cut in butter until crumbly.
3. Press evenly in bottom of prepared pan and bake at 350F for about 15 minutes or until lightly browned; cool slightly.
4. In small bowl, beat egg whites until soft peaks form; gradually beat in 3 tablespoons sugar until stiff and glossy.
5. Fold in 1 cup chopped nuts.
6. Spread jam over shortbread layer and drip spoonfuls of meringue over jam; spread gently and evenly. Sprinkle with remaining nuts.
7. Return to oven and bake 25-30 minutes or until top is lightly browned.
8. Cool completely before cutting into squares.
Title: Chocolate-Orange Truffle Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 heavy whipping cream
- 3
- 2
- 1
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix cake mix, water, oil, eggs, and orange extract until well blended.
3. Pour into greased and floured tube pan or bundt pan.
4. Bake for 40 minutes or until done.
5. Cool for 10 minutes on wire rack.
6. Turn cake onto platter and allow to cool completely.
7. When cool, frost with ready to spread frosting.
8. Optional glaze.
9. Heat whipping cream in 1 qt.
10. saucepan over medium heat until hot (do not boil).
11. Remove from heat.
12. Stir in chocolate chips and stir until melted and smooth.
13. Drizzle over top of cake slowly, allowing to drizzle down the edges.
14. If the optional glaze is used, refrigerate for 1 hour before serving, to allow the chocolate to harden.
15. Keep refrigerated.
Title: Ginger Crinkles
Ingredients:
- 1 1/4 sugar
- 1 butter
- 1 egg
- 3 dark corn syrup
- 1 vanilla
- 3 all-purpose flour
- 1 1/2 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1/4 salt
- 1/4 ground cloves
- sugar
Instructions:
1. Heat oven to 375 degrees.
2. Combine sugar and butter in large mixer bowl.
3. Beat at medium speed until well mixed (1 to 2 minutes).
4. Add egg, corn syrup and vanilla.
5. Continue beating, scraping bowl often, until creamy (1 to 2 minutes).
6. Reduce speed to low; add flour, baking soda, cinnamon, ginger, salt and cloves.
7. Continue beating until well mixed (1 to 2 minutes).
8. Roll dough into 1-inch balls.
9. Roll balls in sugar.
10. Place 2 inches apart on ungreased cookie sheets.
11. Bake for 10 to 12 minutes or until edges are lightly golden.
12. Cool 1 minute before removing from cookie sheets.
Title: Marshmallow Filling
Ingredients:
- 3/4 margarine
- 2 confectioners' sugar
- 2 marshmallow cream
Instructions:
1. Mix together margarine and powdered sugar.
2. Stir in marshmallow cream until blended.
Title: Banana Oatmeal Cake
Ingredients:
- 2 flour
- 1 oatmeal
- 2 baking powder
- 1 salt
- 1/4 nutmeg
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 bananas
- 3/4 buttermilk
- 1/4 shortening
- 3/4 brown sugar
- 1/3 evaporated milk
- 1 1/2 coconut
- 3/4 walnuts
Instructions:
1. In a bowl, combine the flour, oatmeal, baking powder, salt, nutmeg and the shortening. Cream the shortening with the sugar and eggs.
2. Add the dry ingredients to the wet alternating with the banana and buttermilk. Spread into a 9 x 11 baking dish.
3. Bake in a 350 oven for 35 - 40 minutes.
4. Topping: Combine all the ingredients in a small saucepan. After the cake has cooked for 40 minutes, spread the topping over the cake. Broil with the oven door partially open for 2 minutes. Watch carefully as it could burn.
Title: Peachy Cream Pie
Ingredients:
- 3/4 sugar
- 5 cornstarch
- 1 1/2 cold water
- 1 apricot gelatin
- 2 cream cheese
- 1 confectioners' sugar
- 3 milk
- 1 graham cracker crust
- 1 1/2
- 1
Instructions:
1. In a large saucepan, combine the sugar and cornstarch.
2. Stir in water until smooth.
3. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
4. Remove from the heat; whisk in gelatin until dissolved.
5. Add peaches.
6. Refrigerate until slightly thickened, about 20 minutes.
7. In a mixing bowl, beat cream cheese, confectioners sugar and milk until smooth.
8. Fold in whipped topping.
9. Spoon into pie crust.
10. Spoon gelatin mixture over cream cheese layer.
11. Refrigerate until set, about 3 hours.
Title: Strawberry Jam Bars
Ingredients:
- 1 1/4 flour
- 1 1/4 light brown sugar
- 3/4 butter
- 2 Philadelphia Cream Cheese
- 1 egg
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F Mix flour and 1 cup of the sugar in large bowl. Add butter; mix until crumbly. Stir in cereal.
2. Press about 3 cups of the cereal mixture firmly onto bottom of greased 13x9-inch baking pan. Mix cream cheese, remaining 1/4 cup sugar, and the egg in small bowl, until blended; spread evenly over crust. Top with layers of jam and the reamining cereal mixture.
3. Bake 25-30 minutes or until lightly browned. Cool completely on wire rack. Cut into triangles or bars.
Title: Peanut Better Gingersnap Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/3 whole wheat flour
- 1 baking soda
- 2 ground cinnamon
- 2 granulated sugar
- 1/2 ground ginger
- 1/4 ground allspice
- 1/4 salt
- 1 brown sugar
- 1/3 butter
- 3 molasses
- 2 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F Spray a large cookie sheet with cooking spray and set aside.
2. In a medium bowl, stir together both flours, baking soda, 1 tsp cinnamon, ginger, allspice and salt. Set aside. Combine granulated sugar and remaining 1 tsp cinnamon in a small bowl. Set aside.
3. In another medium bowl, beat together brown sugar, peanut butter and butter on medium speed of electric mixer for about 1 minute. Add molasses, egg and vanilla. Beat again until smooth.
4. Using a wooden spoon, stir flour mixture into peanut butter mixture.
5. You will be making a stiff dough. Using your hands, shape dough into 1 1/2-inch balls. Roll balls in reserved cinnamon-sugar mixture. Place on cookie sheet at least 2 inches apart (they spread a lot when baking). Flatten cookies slightly using a fork.
6. Bake cookies for 7 minutes. They may appear undercooked, but that’s okay. Remove cookies from oven and immediately transfer from pan to a wire rack to cool.
Title: White Chocolate Frosting
Ingredients:
- 12 white chocolate
- 1 white chocolate chips
- 1 corn syrup
- 1 vanilla extract
- 1/2 salt
- 1/4 heavy cream
- 4 confectioners' sugar
- unsalted butter
Instructions:
1. Place chocolate, corn syrup, vanilla, and salt in food processor.
2. In small saucepan, bring cream to boil.
3. With machine running, add hot cream in steady stream and blend until chocolate melts, about 1 minute.
4. Stop food processor and add confectioners’ sugar, processing until sugar is incorporated, about 30 seconds. While machine is running, add butter, a piece at a time, and process until completely smooth, about 1 minute.
5. Place frosting in medium bowl and refrigerate, stirring frequently, until cooled and very thick, at least 30 minutes. You’ll know it’s ready when a spoon can stand up in it.
6. TIP: This frosting produces a silky, creamy consistency. For a fluffier frosting, beat the cooled frosting with an electric mixer at medium speed for about 2 minutes.