lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Foster's Bread Pudding
Ingredients:
- 6 -8 bananas
- 4 -5 butter
- 1 eggs
- 5 milk
- 2 heavy cream
- 2 brown sugar
- 1 kosher salt
- 1 vanilla extract
- 1/4 cinnamon
- 1 pecans
- 1 1/2
- 1
Instructions:
1. Preheat oven to 400. In a mixing bowl, combine the bananas with melted butter 1/4 cup brown sugar, 1/2 tsp cinnamon and pecans. Gently toss to combine and spread on a round pie plate or 9x9 baking dish. Bake for 15 minutes or until the bananas are tender and the sugar is starting to bubble and caramelize. Remove from oven and reduce heat to 350.
2. While the bananas are caramelizing, use a whisk or hand mixer to combine the milk, whipping cream, egg yolks, eggs, vanilla, salt, remaining brown sugar, rum flavoring (if using), and remaining cinnamon.
3. Spray a 9×13" dish with cooking spray and spread 1/2 of the bread cubes over the bottom of the pan. Evenly spread the caramelized bananas on top. Then put the remaining bread cubes on top. Pour the milk egg mixture evenly over the bread cubes. Allow to stand for 10-15 minutes or overnight, poking the bread down into the mixture so it can soak up the liquid. Bake for 40-50 minutes or until puffed and golden.
Title: Godiva Chocolate Pudding Shooters (Liquor)
Ingredients:
- 1 instant chocolate pudding mix
- 4 -8 vanilla instant pudding mix
- 2 milk
Instructions:
1. Pour liquor into a large measuring cup.
2. Add in milk to equal 2 cups.
3. Add in pudding mix.
4. Whisk by hand, or beat at low speed for two minutes.
5. Pour into shooter cups & chill.
Title: Chocolate Hazelnut Truffles
Ingredients:
- 1 chili powder
- 1 flaked coconut
- 4 hazelnuts
- 1 1/2
- 2
- 1/2
- 1/3
Instructions:
1. HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat.
2. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm.
3. SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
Title: Frosted Tangerine Cake
Ingredients:
- 1/3 sour cream
- 4 cream cheese
- 2 granulated sugar
- 3/4 canola oil
- 1 tangerine juice
- 3 eggs
- 1/2 all-purpose flour
- 3 baking powder
- 1 1/2 salt
- 1/2 tangerine zest
- 2 sweetened flaked coconut
- 1/3 cream cheese
- 2/3 unsalted butter
- 1 tangerine zest
- 1/3 powdered sugar
- 1/4 frozen non-dairy topping
- 1/3 sweetened flaked coconut
- 2 tangerine
- 5 mint sprig
- 1
- 3
- 14
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Spray a 13x9x2-inche cake pan with non-stick cooking spray. Set aside.
3. In a large mixing bowl, beat together sour cream, cream cheese, and sugar on low speed until smooth.
4. Add oil, juice eggs and extract. Blend on low speed until combined.
5. In a large bowl, sift together the flour, soda, baking powder, and salt.
6. With mixer on low speed, gradually blend into first mixture. Beat on medium speed for 2 minutes. Stir in zest, pineapple and coconut. Pour into prepared pan.
7. Bake for 45-55 minutes or until center tests done with a tooth pick. Cool completely in a pan. Meanwhile, for frosting, in a large mixing bowl, blend cream cheese, butter and extract on low speed until smooth.
8. Blend in pineapple and zest. Gradually blend in powdered sugar until well mixed. Fold in whipped topping.
9. Chill for 30 minutes. Spread over cake. Chill for 1-2 bours before serving. Just before serving, garnish with coconut and almonds. Arrange tangerine sections on center of cake in a pinwheel fashion. Add the mint sprig in the center of pinwheel.
Title: Peanut Butter Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 egg
- 1 margarine
- 1/3 vanilla extract
- 1 1/2 salt
- 1 flour
- 2 1/2 baking soda
- 1 granulated sugar
- 1/2
Instructions:
1. Mix together powdered sugar, egg, margarine, peanut butter, vanilla, and salt until smooth.
2. Slowly add flour and baking soda while mixing.
3. Dough will be thick but only slightly sticky. Put in refrigerator to chill for 90 minutes.
4. Preheat oven to 375°F.
5. Roll out dough onto lightly floured surface to 1/4 inch thick. Cut out cookies in desired shapes (about 2-21/2 inch cookies).
6. Place cookies on lightly greased baking sheet and sprinkle some granulated sugars on top.
7. Cook for 7-8 minutes until edges are only lightly browned. Cookie will remain light in color.
8. Cool on rack for 5-10 minutes. Store in airtight container up to 2 weeks.
Title: Apple Cobbler
Ingredients:
- 4 -6 apples
- 2 water
- 1/3 sugar
- 1 cinnamon
- 1 Bisquick baking mix
- 1 sugar
- 1 butter
- 1/4 milk
Instructions:
1. Preheat oven to 425 degrees.
2. Put apples in a greased 9x9 pan. Sprinkle with water, 1/3 c sugar, and cinnamon.
3. Bake for 20 minutes.
4. Stir remaining ingredients to make a soft dough. Gently smooth into a ball on a floured surface, knead 8-10 times.
5. Roll dough out to place over apples in pan. Cut small slits in dough and bake 20-25 minutes.
Title: Unforgettable Cake
Ingredients:
- 2 butter
- 2 margarine
- 1 brown sugar
- 1 -2 pecans
Instructions:
1. In saucepan combine butter or margarine and brown sugar over medium heat, stirring constantly until sugar dissolves.
2. Bring to a boil and cook until syrup reaches soft ball stage (240 degrees). Remove from heat.
3. Using tongs, dip cubes of angel food cake in syrup, roll in pecans and set on wax paper to cool.
4. Store in airtight container.
Title: Basic Ice Box Cookie With Variations
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 3 flour
- 1/2 baking soda
- 1/2 salt
Instructions:
1. In a large mixing bowl, beat together butter and sugar until fluffy. Stir in eggs and vanilla; mix well.
2. Stir together flour, baking soda and salt, then add to butter mixture, mixing until thoroughly combined.
3. Divide dough in half and place each half on a piece of plastic wrap. Shape into a log about 2½ inches in diameter and wrap tightly. Refrigerate for at least 2 hours until firm.
4. To prepare cookies, preheat oven to 400°F Slice dough thinly and place on lightly greased baking sheets. Bake for 8 to 10 minutes or until lightly browned around the edges. Transfer cookies to a baking rack to cool. Store in an airtight container.
5. Alternatives: Lemon: Sub lemon extract for vanilla and add 2 tsp finely grated lemon zest.
6. Cherry: Sub cherry extract for vanilla and add 1/2 cup finely chopped dried cherries or dried craisins.
7. Nut: Add 1/2 cup finely chopped pecans or walnuts.
8. Chocolate: Stir in 2 squares melted semisweet chocolate.
Title: Rice Krispy Treats for One (Or Maybe Two!)
Ingredients:
- 1 butter
- 1 margarine
- 1 mini marshmallows
Instructions:
1. Melt the butter in a small saucepan on medium-low heat.
2. When melted, add the marshmallows and stir constantly until smooth and melted.
3. Add food coloring (optional).
4. Add the crispy rice cereal.
5. Spoon onto a plate or mold sprayed with non-stick spray.
6. Shape treat and let cool. I put a sandwich baggie over my hand and spray it with non-stick spray to pat and shape the treats. No sticking!
Title: Mango Crisp With Macadamia Nut Crust
Ingredients:
- 1/4 sugar
- 1 cornstarch
- 1/4 cardamom
- 5 mangoes
- 1 lemon
- 1/2 flour
- 1/4 rolled oats
- 1/4 coconut
- 1/4 brown sugar
- 1/2 butter
- 1/3
Instructions:
1. Mix the sugar, cornstarch and cardamom in a large bowl.
2. Add the mango and lemon juice and toss to coat.
3. Mix the flour, rolled oats, coconut, macadamia nuts, brown sugar and butter in a large bowl.
4. Place the mango mixture into an 8x8 inch baking dish and pour the topping on.
5. Bake in a preheated 350F oven until it is bubbling and the top is golden brown, about 45 minutes.
Title: Moist Succulent Deeeelicious Chocolate Cake!
Ingredients:
- 1/2 butter
- 1/2 water
- 1/2 flour
- 1 sugar
- 2 salt
- 2 plain yogurt
- 1 bicarbonate of soda
- 1 eggs
- 1
- 3
- 100
Instructions:
1. Boil the butter, cocoa, oil and water together on the stove.
2. In a separate bowl mix together the flour, sugar and salt.
3. Add the cocoa mixture to the flour mixture and stir.
4. In a smaller bowl, mix together the bicarb and the yoghurt--watch it bubble!
5. Add the eggs one at a time to the yoghurt mixture and beat it all together.
6. Add the yoghurt mixture to the chocolaty mixture and stir it all together.
7. Bake at 180°C (about 350°F for about 30 minutes.
8. Break chocolate into pieces and place these onto the cake as soon as it comes out of the oven. wait a bit, for the cake to cool and the chocolate to melt then spread the chocolate over the cake AND ENJOY!
Title: Raspberry Cup Custard With Graham Cracker Crust
Ingredients:
- 1 graham cracker crumbs
- 1/2 sugar
- 2 sugar
- 5 unsalted butter
- 2 heavy cream
- 6 vanilla extract
- 1 dark rum
- 1 fresh raspberries
- 36 sugar
Instructions:
1. Preheat the oven to 300 degrees and set a rack in the middle.
2. In a small mixing bowl, combine the graham cracker crumbs, 1/2 cup of the sugar, and the melted butter. Divide the mixture among 4 (1-cup) custard cups and press down to form a crust on the bottom.
3. In a small saucepan over medium heat, combine the cream and 1 tablespoon of the remaining tablespoon of sugar. Scald and remove from the heat. In a large mixing bowl, combine the yolks, the remaining tablespoon of sugar, vanilla, and rum. Whisk lightly, just to combine.
4. Whisking lightly, gradually drizzle the scalded cream mixture into the egg mixture to warm it without scrambling the eggs. Strain the mixture and pour into custard cups. Place 6 raspberries in each cup, dunking them so they are coated with custard.
5. Arrange the cups in a roasting pan and pour in hot water halfway up the sides. Cover the pan with foil and bake for 30 to 40 minutes, or until the custards are set. Cool in the pan, then refrigerate, covered, up to 2 days ahead.
6. If you like, sprinkle a light layer of sugar over each custard and place under a preheated broiler for about 2 to 4 minutes, watching that they don't burn. Serve immediately after glazing.
Title: Carol Ann's Cherry Yum Yum
Ingredients:
- 1 graham crackers
- 1 butter
- 3 sugar
- 16 Cool Whip
- 8 cream cheese
- 1 sugar
- 1 vanilla extract
- 42 cherry pie filling
Instructions:
1. Make graham cracker crumbs from the graham crackers (in food processor or by hand).
2. Mix graham cracker crumbs, melted butter and 3 tablespoons of sugar to make the crust.
3. Spread 1/2 of the crust mixture in the bottom of a 9x13 dish.
4. Mix cool whip, cream cheese, 1 cup of sugar and vanilla to make the creamy filling.
5. Spread 1/2 of the creamy filling on top of the crust in the 9x13 dish.
6. Open 1 can of pie filling and spread over the creamy filling in the 9x13 dish.
7. Spread the remaining crust mixture on the pie filling in the 9x13 dish.
8. Spread the remaining creamy filling on the crust in the 9x13 dish.
9. Open the 2nd can of pie filling and spread over the creamy filling in the 9x13 dish.
10. Chill and serve.
Title: Belgian Chocolate Mousse
Ingredients:
- 3 eggs
- 200 dark chocolate
- 250
Instructions:
1. Separate the eggs.
2. Mix the egg yolks with the melted chocolate.
3. Mix with whipped cream.
4. Mix with whipped egg white.
5. (Look at my video recipe on http://www.youtube.com/watch?v=Onl5Lh0u3Lo ).
Title: White Chocolate Peanut Butter Ritz Cracker Cookies
Ingredients:
- 40 creamy peanut butter
- 1/2
- 8
Instructions:
1. Take Ritz Crackers and make sandwich cookies out of them using peanut butter for the filling.
2. Melt the almond bark according to package directions.
3. Dip each cookie in the melted chocolate, covering it entirely.
4. Place on wax paper.
5. Add sprinkles if desired and put in the refrigerator to cool and set.
6. Store in air-tight container for up to one week.
7. *I have also made using Nutella for the filling.
Title: Bourbon Bread Pudding With Variations
Ingredients:
- 1 butter
- 5 pecans
- 1/2 half-and-half
- 2 eggs
- 1/2 dark brown sugar
- 3 Bourbon
- 1/2 pure vanilla extract
- 2 ground cinnamon
- 1 salt
- 1/2 ground nutmeg
- 1/4
Instructions:
1. Butter a 9x9 baking dish and put bread in it. Sprinkle with pecans.
2. In a large bowl, whisk together half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg.
3. Pour the custard mixture over the bread and stir to coat evenly. Let the pudding sit for 1 hour.
4. Preheat the oven to 350 degrees. Put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove from oven and let stand 10 minutes.
5. Serve with fresh whipped cream.
6. Variations: add one large chopped apple (try: Cameo, Cortland, Golden Delicious, Granny Smith, Jonagold, Jonathan, or Rome); one large sliced banana; or 1/2 cup golden raisins. I think blueberries might be good, too, but I haven't tried that yet.
7. Note: If your bread is fresh, toast it for 8-10 minutes on a baking sheet before you begin.
Title: Homemade Noodles Bird’s Nest
Ingredients:
- 100 treacle
- 50 sugar
- 1 ground cinnamon
- 1/4
- 1/2
Instructions:
1. Crush the noodles into small pieces. Roast noodles about two three minutes or until light golden brown (heat over medium heat). Stir continuously while roasting. Remove from heat and let cool.
2. Then, in a thick-bottomed pan, add coconut pani or treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), sugar and cinnamon powder. Bring the mixture to a boil, up to 100 C degrees (use a candy thermometer if you have one).
3. Then add the hot coconut mixture to the noodles and mix well. Place 4 tablespoons of the mixture into 4 greased (use butter if you can) ice cream cups. Press down the mixture firmly. I’ve done this in the photo above. Let the nests cool.
4. Remove from ice cream cups and place yellow candy in the center of the nests.
5. Serve and enjoy.
Title: Cheesecake-Cake Bundt
Ingredients:
- 18 sour cream
- 1 cream cheese
- 3 eggs
- 3 sour cream
- 6 powdered sugar
- 1 lemon juice
- 1
Instructions:
1. Thaw lemonade. Mix cake ingredients with electric mixer until moistened, then beat at high speed for 4 minutes. Pour into greased and floured bundt pan. Bake at 350 for 50-60 minutes.
2. After 10 minutes remove from pan to rack. When cool drizzle the glaze over the top: Make glaze by mixing all the glaze ingredients and beating until smooth!
Title: Eat Sum More (Shortbread Cookies)
Ingredients:
- 4 flour
- 1 powdered sugar
- 2 butter
- 1/4 salt
Instructions:
1. Mix all the ingredients together and roll (should look like a long sausage).
2. Cut into circles and place on a baking sheet.
3. Preheat the oven to 350°F and bake for about 10 minutes. If not totally baked, bake for another 10 minutes.
Title: Dark Chocolate Creme Brulee
Ingredients:
- 2 1/2 heavy cream
- 1 1/2 1% low-fat milk
- 8 bittersweet chocolate
- 8 sugar
- 1/3 sugar
- 8
Instructions:
1. Preheat oven to 300°F Bring cream and milk to boil in heavy large saucepan. (This would be when to add the cayenne and cinnamon if you're making the Aztec Creme Brulee) Reduce heat to low. Add chocolate and whisk until melted and smooth. Remove from heat. Whisk yolks and 1/3 cup sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain.
2. Divide custard among 10 6 oz custard cups. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set, about 50 minutes. Remove from water; chill 2 hours. Cover and refrigerate overnight.
3. Preheat broiler. Sprinkle each custard with 1 tablespoon sugar. Broil until sugar turns golden, watching closely to avoid burning, about 3 minutes.
Title: Caramel Italian Cream Cake
Ingredients:
- 3 coconut
- 1 pecans
- 1/2 butter
- 1/2 shortening
- 1 1/2 granulated sugar
- 1/2 dark brown sugar
- 5 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1 sweetened flaked coconut
- 1 butter
- 1 light brown sugar
- 1 dark brown sugar
- 1/2 heavy cream
- 4 powdered sugar
- 2 vanilla extract
- 1/4 butter
- 4 cream cheese
- 2 powdered sugar
- 1 vanilla extract
Instructions:
1. For the Cake: Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
2. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
4. Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
5. Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
6. Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
7. QUICKE CARAMEL FROSTING: Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
8. Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.
9. Test Kitchen Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 teaspoons hot water.
10. CREAM CHEESE FROSTING: Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
Title: "did I Do Something Wrong?" Chocolate Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 sugar
- 2 salt
- 1 vanilla extract
- 2 canola oil
- 1/4 white vinegar
- 2 cider vinegar
- 2 water
- 2 powdered sugar
- 1/4 milk
- 3 butter
- 3 margarine
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Sift all dry ingredients together into bowl.
3. Add remaining ingredients and mix with electric mixer. (The batter will be soupy, this is normal!).
4. Pour into 13 by 9 pan.
5. Bake in preheated oven 40 to 50 minutes or until cake tests done.
6. Let cool and frost with fudge frosting!
7. FROSTING: Mix sugar and cocoa together in bowl. In small pan or microwave, heat milk and butter together. Add to sugar mix. Mix until smooth, add vanilla. If too stiff, add milk. If too thin add sugar.
Title: Rocky Road Rice Pudding
Ingredients:
- 2 1/2 milk
- 1/2 vanilla pudding mix
- 1 miniature marshmallow
- 1/2 walnuts
- 1/2
- 1/4
Instructions:
1. In a medium saucepan combine milk and rice.
2. Bring just to boiling over medium heat.
3. Stir in pudding mix.
4. Cook, stirring constantly, until mixture comes to a full boil.
5. Remove from heat.
6. Cover and let stand 5 minutes.
7. Stir in the marshmallows, chocolate pieces, and walnuts.
8. Pour into six 6-oz cups or dessert dishes.
9. Cool at room temperature about 1 hour before serving, or in the fridge.
10. If desired, garnish with additional marshmallows, chocolate pieces, and/or walnuts.
Title: Ginger Nectarine Buckle
Ingredients:
- 3/4 unsalted butter
- 3/4 sugar
- 1 baking powder
- 1 ground ginger
- 1/4 salt
- 2 eggs
- 2 vanilla
- 1 1/2 all-purpose flour
- 1/3 milk
- 3 nectarines
- 2 flour
- 2 light brown sugar
- 2 crystallized ginger
- 1 butter
Instructions:
1. Preheat oven to 350 degrees.
2. Streusel for topping:.
3. Mix 2 tbsp four and 2 light brown sugar, 2 tbsp crystallized sugar and 1 tbsp butter in a small bowl. Sprinkle on top.
4. Evenly coat a 10 inch springform pan with nonstick cooking spray.
5. Beat butter, sugar, baking powder, ginger and salt in large bowl with mixer on medium high speed until smooth.
6. Beat in eggs and vanilla until blended. Reduce mixer speed to low, beat in flour and milk just until combined.
7. Spread batter evenly into prepared pan. Place nectarine slices on top.
8. Sprinkle Streusel topping on top.
9. Bake 45 to 50 minutes until wooden pick inserted in center comes out clean. Cool 15 minutes in pan.
Title: Orange Trifle - Tiramisu
Ingredients:
- 1 Cointreau liqueur
- 1/2 ladyfingers
- 250 orange gelatin
- 1 mandarin segments
- 310
- 500
- 1/4
Instructions:
1. Combine juice & cointreau and dip each sponge finger into mixture to coat.
2. Arrange half the soaked fingers in a serving dish.
3. Chop jelly into squares. Top fingers with half of each the jelly, mandarins and custard.
4. Repeat layers, Sprinkle with almonds & refrigerate until required.
Title: Mocha Brownie Torte
Ingredients:
- 1 water
- 1/4 eggs
- 2 brown sugar
- 1/2 powdered instant coffee
- 1 1/2 chocolate
- 1/3
- 1
Instructions:
1. Heat oven to 350.
2. Grease and flour 2 round layer pans (9").
3. Blend brownie mix (dry), water and eggs.
4. Stir in nuts.
5. Spread in pans.
6. (This will look skimpy but persevere.) Bake 20 minutes. Be careful not to overbake. Check at 15 minutes.
7. Cool 5 minutes in pans; remove from pans and place layers on wire racks to cool thoroughly.
8. In chilled bowl, beat cream until it begins to thicken.
9. Gradually add sugar and coffee; continue beating until stiff.
10. Fill layers with 1 cup of the whipped cream mixture.
11. Frost with remaining whipped cream mixture.
12. Sprinkle with shaved chocolate or chocolate curls.
13. Chill at least 1 hour before serving.
Title: The "only" Power Cookies
Ingredients:
- 2 sunflower seeds
- 2 flax seeds
- 1 1/2 canola oil
- 4 eggs
- 2 honey
- 4 unsweetened applesauce
- 5 warm water
- 3 1/2 dried cherries
- 1 dried cranberries
- 1 raisins
- 1 1/2 whole wheat flour
- 20 wheat germ
- 2 1/2 rolled oats
- 5 1/2 baking powder
- 1 baking soda
- 2 1/2 iodized salt
- 1
- 3/4
Instructions:
1. Preheat oven to 375 degrees.
2. Toast seeds in preheated oven for about 5 minutes, until oils release.
3. Mix wet ingredients together.
4. Mix all dry ingredients together.Except chocolate chips.
5. Mix wet and dry to form a batter.
6. Scoop on sheet pan with parchment paper. 12/ sheet.
7. Place 8-10 mini chocolate chips on each cookie.
8. Bake 6 minutes, then roatate tray and bake for 3 more minutes.
9. Pull from oven and cool.
10. Wrap and serve as a nutritious snack.