lumicero/recipes-ing2inst huggingface dataset:
Title: Rugalah(Russian Tea Pastry)
Ingredients:
- 1 flour
- 1/2 salt
- 1/2 unsalted butter
- 9 cream cheese
- 3/4 sugar
- 2 cinnamon
- 1 walnuts
- 1/4 golden raisin
- 1/2 egg
- 1
Instructions:
1. Sift the flour and salt into a small bowl and set aside.
2. Using electric mixer on medium speed, cream the butter and cream cheese together in a medium mixing bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer once or twice to scrape the bowl with a spatula.
3. Add the dry ingredients and mix until blended, about 20 seconds, stopping the mixer once to scrape the bowl.
4. Shape the dough into 2 equal thick rectangles, wrap each one in plastic wrap, and freeze for 2 hours.
5. Remove 1 dough rectangle from the freezer and roll it out between 2 pieces of plastic wrap into a rectangle about 9"x8". It may be necessary to refrigerate the dough for 30 minutes duriing the rolling process, because it will become a bit sticky. Once rolled, refrigerate the dough for 30 minutes.While it is resting, remove the second rectangle from the freezer and roll it out the same way you did the first one.
6. To fill the dough, unwrap one rectangle and place it on plastic wrap on a work surface. Spread half the preserves evenly over the rectangle, leaving uncovered a 1/2" strip along the length of one side.
7. Mix the cinnamon and sugar together. Sprinkle half the cinnamon sugar, nuts, and raisins over the preserves.
8. Loosen the edge of the dough that is covered with jam with a knife or spatula and roll it toward the uncovered edge like a jelly roll, peeling off the plastic wrap as you roll. The seam should be on the underside. Wrap the roll in plastic and refrigerate it. Repeat the process with the other dough rectangle. Keep the filled rolls refrigerated for 2 hours.
9. Fifteen minutes before baking, preheat the oven to 375*F. Line 2 cookie sheets with wax paper or lightly grease them with butter or veg. oil.
10. For the glaze, lightly beat the egg with a fork. Use a pastry brush to apply the glaze to the outside of the roll. Using a thin, sharp knife, carefully cut the rolls into pieces about 1 1/4" long.
11. Place the rugalah about 1" apart on the cookie sheets.
12. Bake the rugalah until golden, about 25 minutes.(Some of the jam will ooze out and start to darken.) Use a spatula to remove the rugalah from the pan immediately and place them on a rack to cool. When they are cool, place them in an airtight container for a day before serving so that the taste and consistency have a chance to settle.
13. Makes 30 pieces.
Title: Irish Coffee Chocolate Cake
Ingredients:
- 1 sugar
- 1/4 coffee
- 1/2
- 1/3
- 1
Instructions:
1. You should prepare the chocolate cake according to the directions on the cake box, but use cold coffee instead of water. Bake the cake in a 9 x 13 inch cake pan. After baking use a fork to poke holes evenly over the top of the cake. Set the cake aside to cool slightly while you prepare the coffee/whiskey syrup.
2. Mix the sugar and 1/4 cup of the strong coffee. Bring to a boil and boil 1 minute. Allow to cool till warm, but not hot. Stir in whiskey and pour over the top of the slightly cooled cake. Cover the cake and allow it to cool completely.
3. Once the cake has cooled completely, mix the remaining 1/4 cup HOT coffee and the tub of cream cheese frosting. It will be almost pourable and much easier to spread. Pour the frosting over the top of the cake, cover and place in the fridge to set frosting.
4. *I chose to dust the top of the frosting very lightly with some powdered instant coffee (optional).
Title: Fruit Delight
Ingredients:
- 6 cream cheese
- 5 mayonnaise
- 1 salt
- 1/3 pecans
- 2 apples
- 1 fresh strawberries
- 1/2
Instructions:
1. Beat cream cheese until soft and smooth. Add mayonnaise and salt and beat until well blended.
2. Add nuts and fruits and stir until evenly distributed.
3. Beat cream until stiff.
4. Add to fruit and fold in by cutting a spoon through cream and fruit mixture and turning fruit mixture over cream. Continue doing this until well blended but do not beat or stir.
5. Cover and chill for immediate use or pack the salad in a square pan or ice tray, cover and freeze for future use.
Title: Mixed-Berry Oatmeal Crisps (Bon Appetit) Vegan
Ingredients:
- 2 frozen mixed berries
- 2 cornstarch
- 2/3 brown sugar
- 1/2 flour
- 1/2 old fashioned oats
- 1/2 walnuts
- 1/2 ground cinnamon
- 6 margarine
Instructions:
1. Preheat oven to 425°F.
2. Toss frozen berries and cornstarch in large bowl and let stand until cornstarch dissolves, tossing occasionally. (About 20 minutes.).
3. Divide berry mixture among six 4.5" diameter x 1" high ramekin dishes.
4. Toss brown sugar, flour, oats, nuts, cinnamon and 1/4 t salt in large bowl.
5. Add chilled margarine and using your fingers, blend together until coarse crumbs form.
6. Sprinkle oat mixture evenly over dishes.
7. Bake 10 minutes.
8. Reduce heat to 350F and continue baking until topping is golden brown and fruit filling is bubbling. About 30 minutes.
9. Cool crisps at least 15 minutes.
10. Serve warm or at room temperature.
Title: Connie's Baked Apples With Apple Walnut Filling
Ingredients:
- 4 baking apples
- 1/3 ground nutmeg
- 1/4 apple butter
- 1/3 walnuts
- 1/4
Instructions:
1. Prepare filling by blending apple butter and chopped walnuts.
2. Partially core each apple using an apple corer or the rounded tip of a vegetable peeler. Push the corer or peeler most of the way through the apple center, but do not cut through the other end. Turn the corer or peeler to loosen the upper part of the core. Remove and discard the core. Enlarge the hole slightly at top of apple for the filling.
3. Using vegetable peeler or paring knife, remove the peel from the top half of each apple. If desired, with the tines of a fork, score the peeled part of the apple.
4. Place apples in a 2-quart, square baking dish. Spoon the filling into the center of each apple. Add apple juice to the dish.
5. Bake, covered in a 350 degree oven for 45 minutes or until fork tender. Transfer apples to dessert dishes; spooning liquid in dish over apples. Serve warm with whipped cream and sprinkle with nutmeg. If you prefer, you can substitute whipped cream for yogurt, frozen yogurt or cream.
6. Alternative Fillings:
7. Dried Fruit Filling: Combine 2/3 Cup raisins, currants or dried fruit bits; 2 TBSP brown sugar; and 1/2 tsp cinnamon.
8. Ginger Almond Filling: Stir together 1/4 Cup slivered almonds or pinenuts; 2 TBSP apricot preserves and 1 TBSP chopped, crystalized ginger.
9. Orange Macaroon Filling: Toss 2/3 C crumbled, soft coconut macaroon cookies with 2 TBSP orange marmalade.
10. Peanut Butter Filling: Mix 1/3 C coconut with 1/3 C chunky peanut butter.
Title: Andes Chocolate Mint Cookies
Ingredients:
- 3/4 butter
- 1 1/2 brown sugar
- 2 water
- 12 eggs
- 2 flour
- 2 1/2 salt
- 1/2 baking soda
- 1 1/4
Instructions:
1. Heat oven to 350°F.
2. Over low heat, combine butter, sugar and water.
3. Heat until melted and add chocolate chips until partly melted.
4. Remove from heat and stir.
5. Pour into large mixing bowl.
6. Let stand 10 minutes to cool slightly.
7. Beat in eggs one at a time on high speed.
8. Reduce mixer to low speed and add flour, salt and baking soda.
9. Beat until well-blended.
10. Chill one hour (dough is almost liquid before chilling but hardens and is easy to shape after chilling).
11. Roll into balls, place two inches apart on parchment paper-lined baking sheets.
12. Bake for 10 minutes.
13. Place an Andes Mint half on top.
14. Allow to melt slightly and spread with a spoon.
Title: Christmas Wreaths
Ingredients:
- 1/4 margarine
- 1 1/2 vanilla
- 1 1/2 marshmallows
- 24
- 4
- 72
Instructions:
1. In a double boiler, melt margarine with vanilla and green food coloring.
2. Add marshmallows and stir until melted and smooth.
3. Add corn flakes.
4. Remove from heat.
5. Drop by heaping tablespoons onto waxed paper and form into wreaths.
6. Add 3 cinnamon candies to represent berries on poinsettas.
7. Cool and enjoy!
Title: Yogurt Chocolate Cake
Ingredients:
- 3 low-fat plain yogurt
- 1 brewed coffee
- 1/2 eggs
- 2 vanilla
- 2 1/2 flour
- 2 baking soda
- 1 sugar
- 1 1/2 salt
- 1/2
Instructions:
1. pre heat oven to 350.
2. grease and flour 2 8 inch cake pans.
3. Melt chocolate in microwave, for about 30 seconds, stir, If not quite melted microwave another 10 seconds.
4. Add this to yogurt, stir in sugar and eggs beat till blended.
5. Add coffee.
6. Stir together dry ingredients and slowly mix in chocolate mixture.
7. Pour in equal amounts batter in pans, Bake till knife inserted comes out clean.
8. Cool.
9. Frost with your favorite frosting, Or Mix 3 cups powdered sugar with 3 TBS cocco and add just enough canned milk to make it easy to spread.
10. Aprox 1/8 cup.
11. Add 2TBS at a time beating till it will spread easy.
12. Ice cake and enjoy!
Title: The Lady's Peach Shortcake - Paula Deen
Ingredients:
- 4 Bisquick
- 1/2 sugar
- 1 1/2 milk
- 2 butter
- 1 1/2 warm water
- 6 sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 400°.
2. To make shortcakes, mix together bisquick, sugar, milk, butter and almond flavoring.
3. Pour into 12 well greased muffin tins and bake for 15 to 20 minutes.
4. Cool for 5 minutes and remove from pan.
5. Peel, core and slice peaches and immediately sprinkle with Fruit Fresh to prevent peaches from turning brown.
6. Add a splash of warm water to the peaches to moisten.
7. Stir sugar into peaches, cover and refrigerate until ready to use.
8. To serve, split biscuit in half and place bottom on plate.
9. Top with a scoop of vanilla ice cream and place top half of biscuit over ice cream and fruit.
10. Top with more peaches and then a bit of whipped cream.
Title: Champagne Parfaits
Ingredients:
- 2 lemon gelatin
- 2 boiling water
- 2 strawberries
- 8
Instructions:
1. In a large bowl, dissolve gelatin in boiling water; allow to cool for 10 minutes.
2. Stir in champagne and chill 40 to 50 minutes, or until slightly thickened.
3. Reserve 1 cup of gelatin mixture and spoon remaining mixture evenly into 8 champagne flutes.
4. Place 1 strawberry in each glass.
5. In a small bowl, beat the reserved 1 cup gelatin mixture until fluffy and doubled in volume.
6. Spoon evenly into glasses.
7. Cover and chill for at least 2 hours, or until set.
Title: Neverending Dessert Salad
Ingredients:
- 12 Cool Whip
- 1 sweetened condensed milk
- 1 cherry pie filling
- 1 crushed pineapple
- 1 chunk pineapple
- 1 flaked coconut
- pecans
Instructions:
1. In a large bowl, mix together the Cool Whip and sweetened condensed milk.
2. When completely mixed, add in all other ingredients.
3. Refrigerate for at least 1 hour before serving.
Title: Chocolate Bourbon Caramel Souffles
Ingredients:
- 6 butter
- 1/4 eggs
- 6 salt
- 2 water
- 6 sugar
- 1 Bourbon
- 2 cream of tartar
- 3/4
- 3
- 1/2
Instructions:
1. lightly coat inside 6 ramekins with butter; coat with sugar, tapping out excess. place 1 tbsp caramel sauce in bottom of each.
2. in large microwave-safe bowl, combine chocolates and butter. zap on high, 20 seconds at a time, stirring, til melted and smooth. in separate bowl, combine egg yolks and salt. beat with electric mixer til thickened and pale.
3. in small saucepan, combine water and 1/2 of sugar; bring to boil over med-hi heat. resume beating egg yolks. with mixer running, drizzle in hot sugar mixture. whip on high til light and fluffy, about 5 minutes. fold into chocolate mixture. stir in bourbon and set aside.
4. in clean bowl, with clean beaters, whip egg whites with cream of tartar til frothy. slowly add remaining sugar while continuing to beat, until whites hold stiff peak. gently fold into chocolate mixture. spoon into prepared ramekins, smoothing tops and wiping rims. REFRIGERATE AT LEAST 2 HOURS, OR OVERNIGHT.
5. when ready to bake, heat oven to 350. bake 15-17 minutes or til risen and puffy with soft-firm top and set center. serve immediately.
Title: Honey Shortcakes and Strawberries
Ingredients:
- 2 eggs
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 sugar
- 1/4 honey
- 1/2 milk
- 2 butter
- 2 honey
- 1 lime peel
- 1 lime juice
- 3
Instructions:
1. Allow eggs to stand at room temperature for 30 minutes.
2. Meanwhile, grease and flour six 3/4 to 1-cup individual tube pans or 10-ounce custard cups; set pans or cups aside.
3. In a small bowl stir together flour, baking powder, and salt; set aside.
4. Preheat oven to 350°F
5. In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick.
6. Gradually add sugar, beating on medium speed for 3 to 4 minutes or until light and fluffy.
7. Beat in the 1/4 cup honey.
8. Add the flour mixture; beat on low to medium speed just until combined.
9. In a small saucepan heat and stir milk and butter until butter melts; add to batter, beating until combined.
10. Pour batter into the prepared pans or cups.
11. Bake for 15 to 20 minutes or until tops spring back when lightly touched.
12. Cool cakes in pans or cups on a wire rack for 10 minutes.
13. Remove from pans and cool completely on wire rack.
14. Place cakes on platter or individual plates.
15. Combine 2 tablespoons honey, lime peel, and lime juice; toss with fruit.
16. To serve spoon fruit mixture over cakes.
17. Top with a dollop of whipped cream, if desired.
Title: Stella's Oat and Raisin Cookies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1 cinnamon
- 1 egg
- 1/4 milk
- 1 plain flour
- 1 self raising flour
- 1/2 rolled oats
- 1 raisins
- raw sugar
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Beat butter, sugar and cinnamon until light and fluffy.
3. Add egg and mix well.
4. Add milk and raisins and mix well.
5. Add oats and flours and blend until the mixture forms a soft dough.
6. Shape 1 teaspoon of dough into a ball and place on greased baking trays. Leave sufficient space between each dough ball as some spreading will take place in the cooking process. Sprinkle with raw sugar and bake for 12 to 15 minutes or until golden brown. Place cookies on a cooling rack until ready to place in the cookie jar.
Title: Granny Cake 2
Ingredients:
- 2 flour
- 1 salt
- 1 1/2 sugar
- 2 eggs
- 1 baking soda
- 1/2 pecans
- 1/2 brown sugar
- 1 butter
- 1/4 sugar
- 1/2 vanilla
- 1
Instructions:
1. Mix first 5 cake ingredients in a large mixing bowl. Pour into a 9/12 greased glass cake pan.
2. Mix pecans and brown sugar and sprinkle over top of batter.
3. Bake for 35-40 minutes at 350 degrees. Don't overbake.
4. While cake is cooling, in heavy saucepan heat all topping ingredients to a rolling boil. Boil for 1 minute then pour over the top of cooled cake in cake pan. (This will look like a mess, but the cake soaks up the liquid and makes a frosting.).
5. Store in refrigerator covered.
Title: Kossman Rice Pudding
Ingredients:
- 1 rice
- 2 water
- 1 salt
- 1/2 raisins
- 2 eggs
- 1 sugar
- 1/2 nutmeg
- 1/2 vanilla
- 1
Instructions:
1. cook rice and water until done.
2. in double boiler add cooked rice and everything but vanilla
3. cook until thick.
4. when done add vanilla.
Title: Pink Lemonade Party Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 confectioners' sugar
- 3
- 1
- 3/4
- 2
Instructions:
1. Preheat oven to 350 and place rack in the center of oven.
2. Mist a 13" x 9" metal baking pan. Dust with flour and shake out excess.
3. Place the cakemix, water, oil and eggs in large mixing bowl. Blend with mixer on low speed until ingredients are incorporated (30 seconds). Scrape the sides of bowl and increase speed to medium and blend for 2 minutes or until the batter lightens.
4. Pour the batter into the pan, smooth the top and place pan in oven.
5. Bake the cake until the center springs back when lightly pressed with your finger, about 30-35 minutes.
6. Remove cake from oven and let rest for 15 minutes.
7. For the glaze, combine the lemonade concentrate and confectioners sugar until smooth. Poke a long-tined fork into top of the warm cake every 1/2", wiping the fork occasionally to remove crumbs. Drizzle the glaze over the top of the cake.
8. Cover the pan with plastic wrap and place it in the refrigerator to chill for 2 hours. Remove pan from frig, spread the whipped cream over the top and slice and serve.
9. Delicious served with fresh strawberries!
Title: No Bake Cherry Chocolate Shortcake
Ingredients:
- 1 cherry pie filling
- 1 powdered sugar
- 1/3 non-dairy whipped topping
- 1/2
- 1
Instructions:
1. Slice pound cake horizontally into three layers.
2. Place bottom cake layer on serving plate; top with half the pie filling; using mostly cherries.
3. Repeat with middle cake layer and remaining pie filling; place rounded layer on top.
4. Cover; refrigerate several hours.
5. Sift cocoa and powdered sugar onto whipped topping; stir until mixture is blended and smooth.
6. Immediately spread over top and sides of cake, covering completely.
7. Refrigerate leftover shortcake.
Title: Royal Canadian Trifle
Ingredients:
- 1 cream sherry
- 1/4 strawberry gelatin
- 1 boiling water
- 2 lemon juice
- 1 1/2 custard mix
- 1 milk
- 2 heavy cream
- 1 sugar
- 2
- 1
- 2
Instructions:
1. Cut pound cake into 1/2 inch thick slices;.
2. halve each slice, lengthwise;.
3. place on a cookie sheet.
4. Drizzle cake slices with sherry.
5. allow to stand 10 minutes, or until wine is absorbed.
6. line the side of an 8-cup glass serving bowl with cake.
7. arrange remaining cake in bottom of bowl.
8. Dissolve gelatin in boiling water in a large bowl.
9. stir in ice cubes until melted.
10. chill until gelatin is syrupy.
11. fold in fruit cocktail and lemon juice.
12. chill about two hours.
13. Prepare custard mix with milk, following label directions.
14. pour into a medium sixed bowl,cover with plastic wrap.
15. chill at leasr one hour,.
16. Beat cream with sugar in a small bowl til stiff.
17. fold half the cream into the chilled custard and pour over firm gelatin in bowl.
18. just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.
Title: Peach Bavarian
Ingredients:
- 1/4 sugar
- 1 unflavored gelatin
- 1 peach yogurt
- 8 sugar
- 2
- 1/2
Instructions:
1. In a small saucepan combine 1/4 c sugar and gelatin.
2. Stir in 1/2 cup cold water.
3. Cook and stir over medium heat till sugar and gelatin are dissolved.
4. Remove from heat.
5. In a blender container or food processor bowl place peach slices.
6. Cover and blend or process til peaches are nearly smooth.
7. Stir peach puree into gelatin mizture.
8. Gradually stir gelatin mixture into yogurt till combined.
9. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally.
10. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over).
11. Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight).
12. Whip cream till soft peaks form.
13. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream.
14. Chill about 20 minutes or till mixture mounds when spooned.
15. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm.
Title: Butter Nut Vanilla Pound Cake
Ingredients:
- 1 margarine
- 1/2 shortening
- 3 sugar
- 1/4 salt
- 5 eggs
- 3 flour
- 5 evaporated milk
- 2 vanilla
Instructions:
1. Cream together margarine, shortening, sugar, and salt.
2. Add eggs, one at a time.
3. Add 1/2 of flour, the milk (with enough water added to make 1 cup), then the rest of the flour.
4. Fold in the vanilla.
5. Pour in greased tube pan, and bake 1 hour 45 minutes, at 325°F, starting from a COLD oven.
6. Do not open the oven door during baking.
7. Remove from pan immediately.
Title: Strawberry Poppers
Ingredients:
- 24 fresh strawberries
- 1/4 light cream cheese
- 1 lime zest
- 1 chili powder
- 1/2 fresh parsley
- 1/4 fresh cilantro
Instructions:
1. Wash strawberries and pat dry. Use a tiny spoon to hollow out berries. Set aside. In a smalll bowl, Stir together cream cheese, jalapeno pepper, lime zest and chili powder.
2. Taste and add more jalapeno and chili powder if desired. Using a piping bag, with large star tip. Pipe cheese mixture into strawberries to fill centers. Dip cheese end of berries in parsley.
3. Refrigerate for up to 1 hour before serving.
Title: Bertha's Famous Brownies (Joseph Rose)
Ingredients:
- 18 butter
- 1 granulated sugar
- 12 cake flour
- 8 baking powder
- 1 eggs
- 4 walnuts
- 1 water
- 1 unflavored gelatin
- 1
Instructions:
1. Preheat oven to 300*F.
2. Melt chocolate and butter in a double boiler (the bowl sits ABOVE the simmering water in the pan below). Mix all the dry ingredients (except the walnuts) together in a bowl. When chocolate has melted, add to the dry ingredients and stir for 4-5 minutes. Add in the 4 eggs and mix. Pour into a non-stick 9x13 baking pan. Sprinkle crushed walnuts over top (if using) and lightly press into top of batter.
3. Bake in preheated oven for 30-40 minutes.You will be able to tell when they are done when the edges get a little crispy and they have risen about an inch.
4. *Note: Even if the brownies are baked properly, the "tooth pick test" will still show it to be "gooey" and not come out cleanly. This is because of the richness of the mixture.
5. Remove brownies from the oven and allow to cool at least 30 minutes before glazing.
6. Once they have cooled, start the glaze. Whisk the water, preserves and gelatin in a sauce pan. Mix thoroughly and heat to a boil. Boil for 2 minutes. While the glaze is hot, use a pastry brush and apply a thick layer of the glaze to the top of brownies. Let sit.
7. *Note: It is easier to slice the brownies if you put the pan in the freezer for a few of hours after glazing. This is the hardest part of the recipe -- the waiting!
8. Cut into squares and enjoy!
Title: Milk & Cookie Cups
Ingredients:
- 2 water
- 1 1/4 gelatin powder
- 3/4 granulated sugar
- 2 heavy cream
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1/2 salt
- 1/4 baking powder
- 1/4 all-purpose flour
- 1 1/2
- 1/4
Instructions:
1. Make the panna cotta filling:
2. Pour the water into a small bowl. Sprinkle the gelatin powder over this and set aside to bloom for 5 minutes.
3. In a medium pot, add the milk and sugar. Heat over a medium heat whilst stirring until gently steaming. Turn the heat down to low and pour in the gelatin mixture, stir together until the gelatin has melted inches.
4. Remove from the heat and pour in the heavy cream.
5. Strain into a bowl resting in an ice bath. Let sit for 1-2 hours cool, stirring occasionally, until thick but still pourable. (If it isn’t thickening, chill in the fridge for 30-60 minutes to speed it up).
6. While the panna cotta filling chills, make the cookie cups:
7. Preheat the oven to 350 degrees F. Spray a non-stick 24-cup mini muffin pan with oil or cooking spray.
8. In a large bowl, cream the softened butter and sugar together until smooth. Add the egg, vanilla, salt and baking powder, mix to combine.
9. Add the flour and stir to get a thick dough. Fold in the chocolate chips until evenly distributed throughout the dough.
10. Divide the dough between the wells in the muffin tin – you should be using about 1 level tablespoon of dough for each well.
11. Use your fingertips to press the cookie dough in each well into a cup shape.
12. Place in the freezer for 10-15 minutes.
13. Bake for 10 minutes – the cookie dough should still be a bit soft in the centre but the edges should be starting to set. They may rise and lose some of their ‘cup’ shape, this is okay!
14. While the cookies are still soft, use the end of a wooden spoon (or the end of a pestle from a pestle & mortar) to push a large indent back into the centre of each cup.
15. Return to the oven for an additional 3 minutes.
16. Let cool in the pan for a few minutes then remove from the pan using a small spatula or butter knife. Place into a wire rack to cool completely.
17. Fill the cups:
18. Transfer the thickened, pourable panna cotta filling to a jug.
19. Fill the cooled cookie cups with the panna cotta filling up to the brim.
20. Place onto a tray or large plate and transfer to the fridge to chill for at least an hour until the panna cotta has completely set.
21. Store in the fridge.
22. Tools:
23. Wilton 24 cup mini muffin pan.
24. Buy it on Amazon: https://www.amazon.com/Wilton-Perfect-Results-Non-Stick-Cupcake/dp/B004EBS16G.