lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Stove-Top Rice Pudding
Ingredients:
- 3 butter
- 1 1/2 milk
- 1 cinnamon
- 1/2 - 1 nutmeg
- 1/4 raisins
- 1/2 white sugar
- 1/2
- 3 -4
Instructions:
1. Melt butter in a medium heavy-bottomed saucepan over medium-low heat.
2. Add in milk, cream, cinnamon and the nutmeg (if using) bring to a simmer, sirring constantly.
3. Add in rice and raisins then mix in sugar (start with 2 tablespoons adding in more to taste).
4. Reduce the heat to the LOWEST setting and simmer uncovered on top of the stove for about 1 hour or until desired consistency, stirring very frequently.
5. This will thicken up even more upon standing.
6. Serve warm.
Title: Double Chocolate Creamy Dessert
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 8 fat-free cool whip
- 2 low-fat milk
- 15
Instructions:
1. Mix pudding and milk together.
2. Blend coolwhip into pudding.
3. Crush cookies and blend into pudding. Refrigerate several hours before serving.
4. I didn't have a full 8 oz. of cool whip, just used what I had. My cookies were a 6 oz. bag of Murray's and a few were missing.
5. Measurements are guesstimates.
Title: BANANa SPLIT CUPCAKES
Ingredients:
- 1 1/2 self raising flour
- 1 sugar
- 2 eggs
- 1/2 canola oil
- 1/2 milk
- 1 vanilla
- 3/4 banana
- 500 strawberries
- 250 vanilla custard
- 600 icing sugar
- 1 chocolate
- 250 bananas
- 20
- 2
- 1/2
Instructions:
1. preheat oven to 180 Celsius line 2 x 12 hole muffin tins with 20 paper patty pans.
2. CAKES:
3. place the flour, sugar, eggs, oil, milk, vanilla and mashed banana into a large bowl and using an electrix mixer, beat until well combined.
4. evenly fill the patty pans.
5. cook for 20 minutes or until golden on top and a skewer comes out clean.
6. cool completely.
7. FILLING:
8. scoop out a hole in the middle of the cake without touching the bottom.
9. pour in a little custard then push in a strawberry.
10. TOPPING:
11. whip the cream with the icing sugar till thick and holding shape.
12. pipe or spoon cream onto the top of the cupcakes.
13. drizzle with the chocolate topping and decorate with the banana, glace cherries and nuts.
14. NOTE: These are best filled just before serving. just decorate the amount needed. store any leftover in the fridge.
Title: Birdseed Cake
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 2 sugar
- 1 salt
- 1 crushed pineapple
- 1 vanilla
- 1 1/2 eggs
- 3 bananas
- 2 pecans
- 1 cream cheese
- 8 Cool Whip
- 1 powdered sugar
- 1 1/2
Instructions:
1. Mix dry ingredients, add remaining ingredients.
2. Mix together, but Do Not beat.
3. Bake in 350 degree oven- 1 hour& 20 minutes- (Tube pan is prettiest; however, 9" x 13" can be used) For Hummingbird Frosting: Mix Cream Cheese and Powdered Sugar, fold in Cool Whip (Frosts 1 tube, 1 pan or 2 layer cakes).
Title: Carrot Zucchini Bars With Lemon Cream Cheese Frosting
Ingredients:
- 2 eggs
- 3/4 brown sugar
- 1/2 canola oil
- 1/4 honey
- 1 vanilla
- 1 1/2 carrots
- 1 zucchini
- 1/2 walnuts
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 ground ginger
- 1/4 baking soda
- 1 cream cheese
- 1 powdered sugar
- 1 1/2 lemon zest
Instructions:
1. Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts.
2. In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.
3. Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into a greased 13x9 inch baking pan.
4. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the fosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.
Title: Rich and Decadent Butter Pecan Bread Pudding
Ingredients:
- 1 white sugar
- 5 heavy cream
- 2 pure vanilla extract
- 2 raisins
- 3 dark brown sugar
- 1 butter
- 1/4 whole pecans
- 1/8 white sugar
- 2 butter
- 1/2 pure vanilla extract
- 1/4 brandy
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 13x9x2 inch pan. Dump bread cubes inches.
3. Mix together in a bowl sugar, eggs, cream, vanilla, raisins.
4. Pour over bread in baking dish, making sure to push bread down into custard so it is soaked.
5. In another bowl, mix brown sugar, softened butter and pecans. Spread over top of bread pudding evenly.
6. Bake 35-40 minutes or until set. Remove from oven.
7. To make sauce:
8. Mix sugar, butter, egg and vanilla in a saucepan over medium heat and stir until sugar is dissolved.
9. Remove from heat and stir in brandy.
10. Pour over the bread pudding and let it all soak in and firm up before serving. Tastes best warm.
Title: Dads Accidental Fruitcake
Ingredients:
- 450 butter
- 1 sugar
- 115 plain flour
- 1 self raising flour
- 1 mixed spice
- 1 bicarbonate of soda
- 1 egg
- 1 salt
- 1
Instructions:
1. Boil mixed fruit, fruit salad, sugar, butter and spice for 5 minutes.
2. Take off the boil and add the bi carb soda, mix well and leave to cool.
3. Add egg, flours and salt, mix and place in cake tin and into the oven at 140c for 1 1/2hrs.
Title: Cherry Almond Bread Pudding With Whiskey Sauce
Ingredients:
- 1 light brown sugar
- 2 eggs
- 3/4 kosher salt
- 4 cinnamon
- 1 nutmeg
- 2 vanilla extract
- 1/2 butter
- 1 dried cherries
- 1 white sugar
- 6
- 1
- 3/4
- 1
Instructions:
1. Beat eggs with milk, sugar, and all seasonings.
2. Pour mixture over bread cubes; stir.
3. Soften dried cherries in 1 cup boiling water for 15 minutes. Drain well and add to bread mixture. Toss well, and let "sit" for a few minutes; overnight is even better.
4. Pour into well-buttered 1 1/2-quart casserole baking dish.
5. Toss sliced almonds with a bit of melted butter and the sugar, and sprinkle over pudding.
6. Bake at 350 for about 35 minutes, or until nice and puffy.
7. Make whiskey sauce (many good recipes available here!) and spoon over the warm pudding!
Title: Chocolate Covered Coconut Cake Mix Cookies (Mounds Cookies)
Ingredients:
- 1 sweetened flaked coconut
- 1 Baker's German's chocolate
- 3 eggs
- 2
- 1/3
- 1
Instructions:
1. Mix cake mix, 1/3 cup of oil, and eggs together. I use my hands.
2. Slowly add the coconut flakes a little at a time continuing to mix the dough by hand.
3. The dough will be thick and sticky, if it is too thick, you can add one more TBSP of oil.
4. Line a cookie sheet with parchment paper.
5. Roll dough into small balls and drop onto parchment paper.
6. Press the balls down firmly with your hand. If the dough balls are not pressed down, the cookie will not cook properly. They did not spread out evenly on their own.
7. Bake at 350 degrees for 12 to 14 minutes.
8. Since ovens vary, you may want to keep an eye on your first batch. The cookies should cook to a light golden color.
9. Place cookies on a cooling rack immediately once they are cooked and allow them to cool for about ten minutes.
10. Once the cookies have cooled, melt one of the German's Sweet Chocolate bars by breaking it in half and microwaving it for 60 seconds and then stiring it with a spoon to get it smooth.
11. Dip the top portion of the cookie into the chocolate and place the cookie on wax paper to allow the chocolate to dry.
12. One chocolate bar should cover about 12 small cookies really well.
13. I made 36 small size cookies or 24 medium cookies, but you could adjust for size if you like.
14. If the chocolate is not getting hard you can place the cookies in the fridge, or even in the freezer for just a few minutes.
15. Please rate and review this recipe if you make it. Even if you don't like it or made changes. I would love the feedback and keep hearing about people who are making this recipe, but no one is rating it. I would love to hear from you!
Title: Thrown-Together Chocolate Cake
Ingredients:
- 1 1/3 flour
- 1 1/2 butter
- 1/3 eggs
- 3 milk
- 1/2 baking powder
- 3 salt
- 1 cocoa powder
- 3 vanilla
- 1 instant coffee powder
- 1
Instructions:
1. Oven: 350 deg F/ 180 deg Celsius.
2. Grease 1 fairly large or 2 smaller cake tins with butter.
3. (Later I increased the butter to 1/2 cup, and also added 1 teaspoon mixed spice.).
4. Put all ingredients in a mixing bowl, more or less in the order given. Beat well with electric mixer until creamy and smooth.
5. Ladle into greased tins, tap to remove some air bubbles, and bake in the pre-heated oven for 45 mins - 1 hour.
6. (Two smaller tins might bake faster than 1 large tin. Do test with a skewer before removing).
7. Turn out and cool.
Title: Banana Brownies
Ingredients:
- 1 1/2 plain flour
- 2 cocoa powder
- 1 baking powder
- 6 dark chocolate
- 3/4 butter
- 1 1/4 brown sugar
- 1 pecans
- 3 eggs
- 2 bananas
Instructions:
1. Pre-heat the oven to 325F or 170C.
2. Mix the flour, cocoa, baking powder
3. Melt the chocolate with the butter and sugar.
4. Stir the pecans, eggs and bananas into the chocolate mix.
5. Add the dry flour mix.
6. Mix together and then put into a baking pan.
7. Bake until dry ontop- about 25mins if the brownies are 2 inches thick.
Title: Strawberry Cheesecake Dip
Ingredients:
- 16 cream cheese
- 1/2 strawberry
- 1/4 sugar
- 1/4 light sour cream
- 1 vanilla extract
- 1
Instructions:
1. Mix cream cheese, strawberries, sugar, sour cream, liqueur, and vanilla in a blender or food processor until very smooth.
2. Pour into bowl, cover, and chill at least 2 hours.
3. Serve with your choice of dippers such as fresh strawberries, pineapple, chocolate or vanilla pound cake cubes, waffle cookies, or assorted chocolates.
Title: Apple Cranberry Tart with Rum Raisins
Ingredients:
- 3/4 fresh cranberries
- 1/3 sugar
- 1/4 raisins
- 1/4 rum
- 2 lemons, rind of
- 1/3 sugar
- 2/3 apples
- 8 all-purpose flour
- 1 cornstarch
- 1 cinnamon
- 1/2 lemon juice
- 1 egg
- 2 milk
- 1 cinnamon
- 1 sugar
- 1/2
- 1
Instructions:
1. Chop the cranberries and place them in a bowl.
2. Combine the cranberries with 1/3 cup sugar and let stand one hour.
3. Soak the raisins in the rum for 30 minutes.
4. Chop the lemon peel and almonds and combine with 2/3 cup sugar.
5. Slice the apples.
6. In a large bowl, combine lemon peel mixture, flour, cornstarch and 1/2 tsp of cinnamon.
7. Add the apples, cranberries, raisins, rum, and lemon juice.
8. Fill the prepared pie shells and top with a lattice crust.
9. Combine the egg and milk and brush over the crust.
10. Combine 1/2 tsp of cinnamon and 1 tbsp of sugar and sprinkle over the crust.
11. Bake in a 425 degree oven for 20 minutes then reduce the temperature to 350 degrees and bake an additional 40 minutes.
Title: Sarah's Lemon Cake
Ingredients:
- 1 lemon
- 200 caster sugar
- 250 self raising flour
- 1 salt
- 1 baking powder
- 250 unsalted butter
- 4 eggs
- 150 caster sugar
- 1
Instructions:
1. Preheat your oven to 160c.
2. Line an 18cm round cake tin with baking paper.
3. Zest and juice the first lemon.
4. pulverise zest with sugar in a food processor.
5. Sift flour with salt and baking powder and add with butter and eggs to food processor.
6. Process'til smooth.
7. Pour mixture into prepared tin, then smooth top and bake for 1 1/2 hours.
8. To make the syrup, mix the sugar and lemon juice.
9. Turn the hot cake out onto a serving dish and spoon the syrup over.
10. Leave to cool and serve with thick cream.
Title: Brown Swedish Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 white sugar
- 1 honey
- 1/2 flour
- baking soda
Instructions:
1. Cream together Butter, Sugar and Honey.
2. Then add flour and Baking Soda to make dough.
3. Roll the dough into small balls and place on a baking sheet.
4. Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls.
5. Pre-heat an oven to 300°F.
6. Bake cookies for about 10 minutes (watch carefully, they burn easily).
7. When cookies are light brown, remove from oven and place on a wire rack to cool.
Title: Java-Spiced Chocolate Cake With Coffee Cream
Ingredients:
- 60 clove
- 1/2 cinnamon
- 2 fresh nutmeg
- 1/4 water
- 200 butter
- 100 caster sugar
- 250 eggs
- 3 flour
- 185 bicarbonate of soda
- 1 baking powder
- 1 caster sugar
- 400 coffee
- 1
Instructions:
1. Preheat oven to 180°C Line 2 x 20cm round cake tins.
2. Sift cocoa with spices, putting aside 3 tsp of the spice mixture. Combine the remaining mix with 200ml boiling water.
3. Using an electric mixer, beat the butter and sugar until pale and fluffy, then beat in the eggs.
4. Sift over the flour bicarbonate of soda and baking powder, then add the spice and water mixtrue and fold in to combine.
5. Divide the cake batter evenly between the 2 tins smoothing the top. Bake for 20 minutes Cool the cakes in the tin for 15 mins before turning out to cool.
6. For the coffee cream, using an electric mixer whish cream and sugar to soft peaks, then stir in the ground coffee.
7. To assemble, spread the top of 1 cake with the cream then sandwich with the 2nd cake.
8. Sprinkle the top of the cake with the reserved spice mixture.
Title: Grapefruit Sandwich Cookies
Ingredients:
- 1 grapefruit, zest of
- 1 1/2 all-purpose flour
- 3/4 cake flour
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 2 grapefruit juice
- 1/4 unsalted butter
- 1/2 confectioners' sugar
- 2 honey
- 1 ruby red grapefruit juice
- 3
Instructions:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a small bowl, combine zest with 1 tablespoon sugar; set aside. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and remaining sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down sides of bowl as needed. Add egg yolks, and beat until combined, scraping down sides of bowl as needed. Beat in reserved zest-sugar mixture. Add flour mixture in two batches, alternating with the juice, and beat to combine.
3. Turn out dough onto a piece of plastic wrap, and shape into a 1-inch-thick disk. Wrap in plastic, and refrigerate until firm, about 30 minutes.
4. On a lightly floured work surface, roll out disk to 1/8 inch thick using a lightly floured rolling pin. Using a lightly floured 2-inch round cookie cutter, cut out rounds and place about 1 inch apart on prepared sheet. Bake, rotating sheet halfway through, until edges are golden, 18 to 20 minutes. Transfer sheet to a wire rack to cool 5 minutes. Transfer parchment paper and cookies to rack to cool completely.
5. Using an offset spatula, spread 1 tablespoon filling onto flat sides of half the cookies. Sandwich with remaining cookies, keeping flat sides down. Once filled, cookies can be kept in an airtight container in the refrigerator for up to 3 days.
6. For filling, In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, about 4 minutes. Beat in honey. Add juice, 1 tablespoon at a time, until filling holds together and is smooth and creamy, about 2 minutes. Transfer to a small bowl, cover, and set aside until ready to use.
Title: Tropical Pineapple Salad
Ingredients:
- 1 pineapple
- 4 -6 honey
- 1 passion fruit
- 1 1/2 dark rum
Instructions:
1. Halve the pineapple, cut away and discard the core, and scoop out the pineapple flesh. Reserve the shell.
2. Roughly chop the flesh and toss with enough honey to sweeten.
3. Halve the passion fruit, spoon out the pulp, and combine with the pineapple.
4. Stir in the rum and chill for 30 minutes so the flavors marry.
5. Spoon the fruit back into the shell and serve.
Title: Salty Graham Gravel
Ingredients:
- 1 graham cracker
- 3/4 unbleached all-purpose flour
- 2 cornstarch
- 1/2 sugar
- 2 fine sea salt
- 8 unsalted butter
Instructions:
1. Preheat oven to 275 degrees.
2. Combine the graham cracker crumbs, flour, cornstarch, sugar and salt in a small bowl. Add the butter and stir until large lumps form and all the dry ingredients are moistened (it should look like lumpy wet sand). Pour the crumbs onto a baking sheet and spread evenly.
3. Bake the crumbs for 10 minutes. Remove from the oven and toss the crumbs with two bench scrapers or metal spatulas, then chop into 1/8- to 1/4-inch pieces.
4. Return to oven and bake 10 minutes longer, or until gravel is a rich brown. Remove from oven and cool. Store in airtight container for several days or freeze for longer storage.
Title: Chocolate Refrigerator Cake
Ingredients:
- 250 butter
- 125 walnut pieces
- 60 raisins
- 60 brandy
- 250 Cointreau liqueur
- 1 golden syrup
- 2 dark chocolate
- 300 unsalted butter
- 185
Instructions:
1. Grease round 20cm cake tin with butter.
2. Put biscuits between sheets of greaseproof paper and crush with rolling pin.
3. In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
4. In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
5. Pour this mixture over the biscuit mixture and stir well.
6. Pack mixture into cake tin.
7. Cover and refrigerate for several hours.
8. Then melt the remaining chocolate and pour over cold cake whilst in tin.
9. Allow chocolate to set in fridge and then serve in small slithers.
Title: Diabetic Spice Cake
Ingredients:
- 1 1/2 unsweetened applesauce
- 1/2 canola oil
- 2 Splenda sugar substitute
- 1 egg
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1/2 walnuts
- 1/2 lemon zest
- 1
Instructions:
1. mix oil, applesauce and egg with other ingriedients.
2. pour into a greased pan (batter will be thin).
3. and bake for 60 minutes at 350.
Title: Gewurzplatzchen (Spice Cookies)
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 shortening
- 1 brown sugar
- 1/4 egg
- 2 1/2 molasses
- 1/4 flour
- 2 salt
- 1 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/2 ground cloves
- allspice
Instructions:
1. Cream butter, shortening, and brown sugar thoroughly.
2. Blend in egg and molasses.
3. Sift together the remaining ingredients.
4. Stir into sugar mixture.
5. Shape dough into 3/4-inch balls.
6. Place 2-inches apart on greased baking sheets.
7. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar.
8. Bake in preheated 350°F for 12-15 minutes.
9. Cool cookies on racks and store in airtight tins.
Title: Lisa's Wedding Cookie Cake
Ingredients:
- 8 chocolate pudding mix
- 10 graham crackers
- 2
Instructions:
1. Use a 4 qt bowl.
2. Line the inside of your bowl with long strips of plastic wrap, leaving enough wrap to fold back over the top when your cake is finished.
3. Cover the bottom of the bowl with graham crackers, all the way out to the sides. You can break them in half or quarters if you want, but it's also okay just to overlap them.
4. Make the first two packages of pudding using 2 1/2 cups of milk, not the 4 cups called for in the directions on the box.
5. Pour approximately a third of the pudding over the layer of graham crackers in your bowl. Gently spread it out with a rubber spatula- doesn't have to be perfectly smooth.
6. Put another layer of graham crackers on top of the pudding in the bowl.
7. Put half of the remaining pudding on top of the second layer of grahams. Spread it out so it covers them.
8. Lay down another layer of grahams and top it with the remaining pudding. Spread out the pudding and lay down another layer of graham crackers. (Don't bother to wash out the bowl, you're just going to make another batch.).
9. Using another 2 pkgs of pudding and another 2 1/2 cups of milk, make your second batch of pudding.
10. Use half of the pudding to cover graham crackers. Smooth the pudding with spatula and lay down another layer of grahams, cover with remaining pudding. Top with another layer of grahams.
11. Make the third batch of pudding using 2 pkgs of pudding and 2 1/2 cups of milk. Put half the pudding on top of your grahams, smooth it out, then put the rest of the pudding on, smooth, and cover with grahams.
12. Make the final pudding batch using 2 pkgs of pudding and 2 1/2 cups of milk. Put half on the layer of grahams, cover with more crackers, then put the rest of the pudding on, then cover with a double layer of graham crackers.
13. Fold in the edges of the plastic wrap to cover the contents of your bowl. Find a plate that will fit inside the bowl on top of the cake. Put it in right side up so that it'll push the cake down when it settles. Set a weight on top of the plate. I use a can of fruit.
14. Refrigerate the cake until time to serve.
15. When you're ready to serve, remove the weight and the plate, peel back the plastic wrap, and center a serving platter, right side down, over the top of the bowl. Invert the bowl, lift it off, and peel off the plastic wrap.
16. Frost with sweetened whipped cream.
17. Slice the cake as you would a pie, in wedge shaped pieces.
Title: Chocolate Banana Cupcakes With Peanut Butter Frosting
Ingredients:
- 1 1/2 sugar
- 10 butter
- 2 vanilla
- 2 flour
- 2 cocoa powder
- 1/2 baking soda
- 1 salt
- 1/2 milk
- 1 butter
- 1/2 peanut butter
- 1 milk
- 3 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350 degree F.
2. Combine first three ingredients in a large bowl; mix well. Add banana, stirring well to combine. Lightly spoon flour into dry measuring cup and level with a knife.
3. Combine flour, cocoa, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with 1/2 cup milk, beginning and ending with flour mixture; mix after each addition.
4. Spoon the batter into 24 muffin cups lined with paper liners. Bake for 20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
5. To make frosting: Place the butter and peanut butter into a medium bowl, and beat with an electric mixer.
6. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Title: Paleo Almond Chocolate Chip Cookies
Ingredients:
- 3 baking soda
- 1 sea salt
- 1/2 coconut oil
- 1/4 maple syrup
- 1/4 egg
- 1 vanilla extract
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Line two baking sheets with parchment paper.
3. Combine almond flour, baking soda, and sea salt and set aside.
4. Mix coconut oil and maple syrup in a mixer or by hand until creamy but not fully incorporated, about 5 minutes.
5. Add whole egg, egg whites, and vanilla extract; mix for 1 minute. Add to bowl set aside and mix.
6. Add chocolate chips and toasted almonds and mix until well combined. Place large rounded tablespoons onto prepared baking sheets, about 1 inch apart.
7. Flatten slightly, to 1 inch thickness.
8. Bake until set and golden, about 15 minutes.
Title: Marshmallow Brownie Dreams
Ingredients:
- 2/3 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/2 peanuts
- 1/3 mini marshmallows
- 1/3 butter
- 4
- 2
- 1/2
- 1
Instructions:
1. Bottom Layer: Cream butter and sugar in a medium bowl.
2. Add eggs, 1 at a time, beating well after each addition.
3. Add vanilla and beat well.
4. Combine flour, cocoa, baking powder, and salt in a small bowl and add to butter mixture.
5. Beat on low until just moistened.
6. Stir in peanuts.
7. Spread evenly into a greased 9 X 13 inch pan.
8. Bake at 350 degrees for about 15 minutes or until edges start to pull away from the side and a wooden toothepick comes out clean.
9. Remove from oven.
10. Middle Layer:Spoon dabs of peanut butter over bottom layer.
11. Let stand for 3-4 minutes or until softened.
12. Carefully spread a thin layer.
13. Arrange marshmallows evenly over peanut butter.
14. Bake for about 4 minutes or until marshmallows are slightly puffed.
15. Remove from oven.
16. Pat marshmallows down to and even layer with a greased spatula.
17. Cool for 15 minutes, until the marshmallows are firm and not sticky.
18. Top Layer: Heat butter and peanut butter in a large saucepan until melted.
19. Add chocolate chips.
20. Heat and stir until smooth.
21. Add cereal.
22. Stir until coated, pour over middle layer, and spread evenly.
23. Chill for about and hour until set.