lumicero/recipes-ing2inst huggingface dataset:
Title: Chinese Deep Fried Sugared Taro
Ingredients:
- 1 sugar
- 1/2 shortening
- 1
Instructions:
1. Soak taro cubes in a bowl of ice water for 15 minutes (necessary to get the starch out). Drain the taro and pat dry.
2. Heat 2 inches of the oil in a wok over high heat until it is very hot. Add about 10 taro cubes to the oil and fry for 2-3 minutes or until golden brown.
3. Remove the cubes with a strainer and place on paper towels to drain. Fry the remaining taro cubes in this way.
4. Discard the oil from the wok and put in the sugar, sesame oil, and shortening. Stir the sugar continuously for about 2 minutes or until the sugar caramelizes and turns a light brown then remove the wok from the heat. Use chopsticks to dip each fried taro cube in the caramelized sugar.
5. Place the coated taro cubes on a plate and serve with a small bowl of ice water. Before eating, instruct your guests to use their chopsticks to dunk the taro in the ice water so that the sugar hardens and cools before eating.
Title: Früchtebrot Mit Backobst (Fruit Bread W/ Mixed Dried Fruit)
Ingredients:
- 1 unsalted butter
- 1 sugar
- 4 eggs
- 1 lemon, zest of
- 2 baking powder
- 2 1/2 currants
- 1 raisins
- 1
- 2/3
Instructions:
1. Preheat oven (300°F, 150°C).
2. Mix butter and sugar until creamy.
3. Add one egg after another and mix until mixture is foamy. Add the finely grated rind of 1 lemon.
4. Mix the flour with baking powder, sieve and add to the butter mixture.
5. Mix until combined.
6. Fold in dried fruit.
7. Pour into a greased loaf pan form.
8. Bake for 30 minutes at 300°F Increase heat after 30 minutes to 360 F (180 C) and bake for another 30 minutes.
9. Check for doneness by inserting a toothpick. If toothpick comes out clean bread is ready.
10. Let cool in form for about 10 minutes. Then remove from form and let cool completely.
11. Wrap into aluminum foil and store at least overnight.
12. NOTE: rye flour can be replaced by unbleached wheat flour. You can also use whole wheat flour or whole spelt flour.
13. NOTE: instead of dried currants and raisins you can use raisins only. You can also use other dried fruit of your own choice.
14. NOTE: the bread can be stored tightly wrapped in aluminum foil and in a zip lock bag for weeks. In the beginning of December I make the Früchtebrot for Christmas. The taste is getting better with storage time.
Title: Apple Dumpling Cobbler
Ingredients:
- 1 granny smith apples
- 2 sugar
- 1 butter
- 2/3 margarine
- 1/2 sugar
- 2 ground cinnamon
- 1
Instructions:
1. Unroll cresent rolls and separate. Wrap each apple quarter with cresent roll dough, and place in a lightly greased 13 X 9 baking dish.
2. Bring orange juice, sugar and butter to a boil in a saucepan. Pour over the apple dumplings. Stir together 2 t sugar and 1 t cinnamon; sprinkle over dumplings.
3. Bake at 350 for 25 minutes until golden and bubbly.
Title: No-bake Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1/2 honey
- 1/2 graham cracker crumbs
- 1/2
Instructions:
1. Mix all ingredients.
2. Roll into 1-inch balls.
3. Roll in chocolate sprinkles, nuts, or confectioner's sugar if desired,then chill.
Title: Triple Chocolate Fudge Cake
Ingredients:
- 1 instant coffee powder
- 1 eggs
- 3 water
- 1 sour cream
- 1/2 butter
- 1/3 confectioners' sugar
- 1/2 butter
- 3 1/2
- 1/2
- 2
- 4
- 2
- 3
Instructions:
1. CAKE: In a large mixer bowl, combine cake mix, coffee powder, eggs, water, sour cream and oil.
2. Beat on medium speed for 2 minutes.
3. Spread in two 9-inch round cake pans, greased and floured, dividing evenly.
4. Bake 30 to 35 minutes.
5. Cool 10 minutes in pans on a wire rack, then remove layers and cool completely.
6. FILLING: Beat 1/2 cup butter, confectioner's sugar, cream, and unsweetend chocolate together on medium speed until light and fluffy.
7. Add more confectiner's sugar or cream to make a soft, creamy spreading consistency.
8. ASSEMBLY: Place 1 cake layer top-side down on a serving plate.
9. Spread with a generous amount of filling.
10. Place second cake layer on top.
11. Spread remaining filling on sides of cake, leaving top unfrosted.
12. Chill 30 minutes.
13. GLAZE: In a small saucepan over low heat, melt semi-sweet chocolate and coffee, stirring until smooth.
14. Remove from heat.
15. Gradually add 3 tbsp butter, stirring until smooth.
16. Spread over top of cake, letting it drip down sides.
17. Chill to set chocolate glaze.
Title: Oatmeal Cookies
Ingredients:
- 1/4 honey
- 1/2 brown sugar
- 2 1/2 butter
- 2 1/2 applesauce
- 1 egg
- 1/3 molasses
- 1 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 1/4 salt
- 1 1/2 flour
- 1 quick-cooking oats
- 1 raisins
- 1
Instructions:
1. Cream butter, sugar, egg, applesauce, and honey.
2. Mix in molasses until smooth.
3. Add spices, salt, baking powder, baking soda, and flour. Mix well with hand mixer.
4. Add in oatmeal. Stir in well. You may want to add more, I'm not sure of the consistency yet.
5. Add in any extra items.
6. Place on a greased cookie sheet.
7. Bake 8-12 minutes at 350.
Title: Strawberry Stripe Refrigerator Cake
Ingredients:
- 1 water
- 3 frozen sweetened strawberries
- 1/3 vanilla instant pudding mix
- 1 1/3 milk
- 10 fresh strawberries
- 1
Instructions:
1. For cake:
2. Preheat oven to 350 degrees. Grease and flour pan 13 x 9 x 2 inch.
3. Prepare, bake and cool following package directions.
4. Poke holes 1 inch apart in top of cake using handle of wooden spoon.
5. Puree thawed strawberries with juice in blender or food processor.
6. Spoon evenly over top of cake, allowing mixture to soak into holes.
7. Topping:
8. Combine pudding mix and milk in large bowl.
9. Stir until smooth.
10. Fold in whipped cream.
11. Spread over cake.
12. Decorate with fresh strawberries, if desired.
Title: Dark Chocolate Cookie Box
Ingredients:
- 1 1/2 unsalted butter
- 1 1/2 brown sugar
- 1 1/2 salt
- 2 eggs
- 5 all-purpose flour
- 2 Royal Icing
- 7 Isomalt Jewels
- Caramel Pecan Bonbons
- chocolate
- Almond Coconut Rum Clusters
- chocolate
- Dark Chocolate & Bourbon Bonbons
- chocolate
Instructions:
1. ADDITIONAL TOOLS:
2. Parchment paper.
3. Heavy duty aluminum foil.
4. large cookie sheets.
5. Dremel Tool, with various attachments.
6. In a stand mixer beat butter and sugar until creamy, add Dark Chocolate syrup and eggs. In another bowl, mix all dry ingredients. Once done slowly mix into wet ingredients and stir until dough ball forms. Wrap softball sized portions in foil and chill until ready to use.
7. Bunch wads of crumpled aluminum foil until you have a basic heart shape. Begin layering and smoothing the aluminum until you have a perfect homemade mold. This took me a little over an hour to do, but I was so happy and proud when I was done. I'm generally not crazy about using molds or stencils unless I've made them myself. It's more challenging this way, but I feel like you force yourself to learn more about proportions and sculpting and it's, generally, cheaper :D.
8. Heat oven to 375 degrees F.
9. Once your mold is ready, and your dough is good to go. Oil and flour the exterior of your mold. Roll out a 1/8-inch thick layer of your cookie dough on a floured surface and, using a large rolling pin as a hanger, gently roll your sheet onto the pin, transfer to mold and unroll -- My sheet tore twice while doing this, so know that it's hard and your first attempt may not be a success.
10. Bake 15-17 minutes and allow to cool completely before removing from mold. Do this twice so you'll have a top and a bottom for your cookie box.
11. Coat the interiors with dark chocolate royal icing and allow to dry overnight before continuing to work.
12. The next morning I used a Dremel tool to smooth imperfections and create grooves to build royal icing decorations around on the outside of the cookies. I measured my spaces and marked them using an edible pen and a flexible ruler.
13. Bake all other shapes afterward -- cat head, flat heart shapes, 1-inch wide strips for the dividers (see images), cat's tail embellishments and paws.
Title: Chocolate and Orange Buttercream Pound Cake
Ingredients:
- 1/2 instant coffee
- 1 granulated sugar
- 1 butter
- 1/2 eggs
- 4 milk
- 1/4 vanilla
- 1 baking soda
- 1 salt
- 1/2 all-purpose flour
- 1 1/2 butter
- 1/2 heavy cream
- 1/2 orange marmalade
- 1/4 marmalade
- 1 mandarin orange
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place wax paper on ungreased bottom of a 91/2x51/2 inch loaf pan.
3. CHOCOLATE CAKE: Put all ingredients in a large bowl.
4. Beat 5 minutes with electric mixer, starting at low speed and increasing to high when flour is no longer visible.
5. Pour into pan and bake 45-50 minutes or until center of cake springs back when touched lightly with your fingertip.
6. Cool 10 minutes and loosen sides with metal spatula.
7. Cool completely on a cake rack then slice horizontally into 3 layers.
8. ORANGE CREAM: Cream butter at high speed with electric mixer until light in color.
9. Add heavy cream, 1 tbsp at a time, beating well after each addition.
10. Add orange jam 1 tbsp at a time.
11. Spread mixture between cake layers.
12. TOPPING: Pour whipping cream in a bowl and freeze 40 minutes before beating.
13. Beat at high speed with electric mixer for 2-3 minutes or until thick and spreadable.
14. Use to ice layer cake.
15. Drizzle with liquid chocolate over icing (like stripes).
16. Decorate top center with canned mandarin oranges.
17. Chill until ready to serve.
Title: Skinny Peanut Butter Swirl Brownies
Ingredients:
- 3/4 creamy peanut butter
- 6 low-fat vanilla yogurt
- 1/4 skim milk
- 1 egg
- 1/4 salt
- 1 baking powder
- 1 sugar
- 1/2 old fashioned oats
- 1/2
Instructions:
1. Preheat oven to 350°F Spray a 8×8 inch pan with non-stick cooking spray. Set aside.
2. Place all of the ingredients except for the peanut butter into a blender.
3. Blend until mix is smooth and oats are ground up. Scrape down the sides as needed.
4. Pour batter into prepared baking dish.
5. Microwave peanut butter for 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect.
6. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan.
7. Refrigerate for 2 hours to set brownies.
8. Cut into 12 squares.
Title: Paleo Cookies
Ingredients:
- 1 pecan meal
- 1/4 tapioca flour
- 2 baking soda
- 1/2 salt
- 1/8 egg
- 1 vanilla
- 2 1/4 maple syrup
- 1/3 coconut oil
- 2
Instructions:
1. Preheat oven to 350°.
2. Whisk together dry ingredients.
3. Add egg, vanilla and maple syrup, mixing well.
4. Add coconut oil and mix well.
5. Drop by mini ice cream scoopfuls (or tablespoons) onto cookie sheet, flattening each into a cookie shape approximately 1/4" thick.
6. Bake 12 minutes then allow to cool on wire racks.
Title: Pears and Stilton
Ingredients:
- 4 pears
- 3 Stilton cheese
- 3 olive oil
- 3 lemon juice
- 1 poppy seed
- 1/2 ground black pepper
- 1 watercress leaf
Instructions:
1. First make the dressing. Place the olive oil, lemon juice and poppy seeds in a screw-topped jar and shake until emulsified.
2. Cut the pears in half lengthwise, then scoop out the cores and cut away the calyx from the rounded end.
3. Beat together the Stilton, curd cheese and a little pepper.
4. Divide this mixture among the cavities in the pears.
5. Shake the dressing to mix it again, and then spoon it over the pears. Serve garnished with watercress.
Title: Chocolate Cherry Cake With Rum Ganache
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 2 baking soda
- 1/2 eggs
- 1/2 cherry pie filling
- 1/2 sour cream
- 4 bittersweet chocolate
- 1 dark rum
- 1
- 2
- 4
- 1
- 9
- 2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour a 10-inch fluted tube pan; set aside.
2. In a large bowl stir together cake mix, flour, sugar, drink mix, baking powder and soda. Add oil, eggs, LUCKY LEAF cherry pie filling, sour cream and almond extract. Beat with an electric mixer on low to medium speed for 2 minutes (batter will be stiff). Fold in chopped sweet chocolate. Spoon into prepared pan. Bake for 60 to 70 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Loosen sides and remove from pan. Cool completely.
3. For ganache, in a small saucepan heat cream just to boiling. In a medium bowl pour hot cream over bittersweet chocolate; let stand 5 minutes. Stir until chocolate is melted and mixture is smooth; stir in rum. Place bowl with chocolate in a bowl of ice water and let stand about 20 minutes or until thickened, stirring occasionally. Transfer cake to serving plate. Spread ganache over cake. Let stand 1 hour before serving to set up.
Title: Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 vanilla extract
- 1/2 strawberries
- 1/2 kiwi fruit
- 1 water
Instructions:
1. Preheat oven to 375 degrees.
2. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly.
3. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.
4. In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust.
5. Arrange fruit over cream cheese layer in any design you want (use your imagination).
6. In a small saucepan over very low heat, make a glaze by heating preserves and water.
7. Brush glaze over fruit, making sure to cover the fruit that will turn dark.
8. Refrigerate until ready to serve.
Title: Vanilla Pumpkin Dip
Ingredients:
- 1 vanilla instant pudding mix
- 1 solid pack pumpkin
- 1 pumpkin pie spice
- 1
Instructions:
1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and
2. pumpkin pie spice. Fold in the thawed topping. Chill in the
3. refrigerator until serving.
4. Serve with Graham crackers, Apples, pound cake, or anything that sounds good!
Title: Booze Balls from Food Network
Ingredients:
- 1 prune
- 20 confectioners' sugar
- 1/2 Bourbon
- 1/2 brandy
- 1/4 sweetened condensed milk
- 1/4 granulated sugar
- 1/4
Instructions:
1. Put chocolate in a microwave safe bowl and microwave on medium power for a minute. Stir and repeat until the chocolate melts, about 3 minutes in all depending on the power of your microwave. Alternatively, put the chocolates in a heatproof bowl.
2. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth.
3. Process the cookies in a food processor until finely ground (you should have about 1 1/2 cups ground cookies). Alternatively, put cookies inside a heavy re-sealable plastic bag and crush by moving a rolling pin over the cookies.
4. Stir the cookie crumbs, dried plums, confectioners' sugar, bourbon or brandy, and condensed milk into the chocolate until evenly combined.
5. Cover and refrigerate the mixture until firm enough to roll into balls, about 45 minutes. Scoop a tablespoon or so of the mixture into small balls with a cookie or small ice cream scoop and set onto a baking sheet or a large plate. Roll each portion by hand into a smooth ball.
6. Store booze balls in an air tight container at room temperature for a day to allow the flavors to come together. Store balls in the refrigerator for a week or freeze for up to 1 month.
7. To serve, put the sugar on a plate and roll the balls in it to coat. Serve at room temperature.
Title: Rosemary Blue Cheese Ice Box Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 cornstarch
- 1/2 salt
- 12 blue cheese
- 1 butter
- 1/2 granulated sugar
- 1 dried cranberries
- 1 1/2 pecans
- 1 -2 walnuts
- fresh rosemary
- white sugar
- sugar
Instructions:
1. Whisk together flour, cornstarch and salt in a bowl; set aside. Cream together Blue cheese and butter with an electric mixer. Add sugar and beat until light and fluffy. Slowly add flour mixture to butter and cheese mixture; beat to combine. Add cranberries and mix on low just until evenly dispersed.
2. Divide the dough into two pieces and use parchment paper or plastic wrap to form the dough into two 1 1/2-inch diameter round or square logs. Set out two fresh pieces of plastic wrap and sprinkle the chopped nuts evenly over both. Roll the logs of dough in nuts until covered. Tightly wrap and seal the logs; refrigerate until firm (at least 2 hours). Preheat oven to 325°F Working with one log at a time, unwrap and slice logs into 1/4-inch discs. Place 1 inch apart on parchment-lined baking sheets. Gently press about 3 small rosemary leaves onto the center of each cookie in a fan-like shape. Sprinkle each cookie with sanding sugar.
3. Bake on a middle rack until bottoms begin to brown and tops just begin to turn from pale to golden; 12 to 18 minutes. Cool on sheets 1 to 2 minutes before removing cookies to a cooling rack to cool completely. Store cookies in an airtight container for up to 1 week.
Title: Lemon Souffle Pudding
Ingredients:
- 1 granulated sugar
- 3 unsalted butter
- 3 eggs
- 1 pure vanilla extract
- 2 lemon zest
- 1/3 all-purpose flour
- 1/4 salt
- 1/3 lemon juice
- 1 cream of tartar
- 1/8
Instructions:
1. Preheat oven to 325F (170C) and place rack in the center of the oven. Butter six - 1 cup (240 ml) ramekins or one 9-inch glass pie dish.
2. Set aside 2 tablespoons (28 grams) of the sugar to use when whipping the egg whites. Place the remaining sugar in a medium sized bowl. Add the lemon zest to the sugar. With the back of a spoon, or spatula, grind the lemon zest into the sugar, creating a fragrant, slightly yellow tinged sugar.
3. Working the zest into the sugar will release lots of the essential oils in the zest, creating a super lemony batter.
4. Then, in the bowl of your electric mixer or with a hand mixer, cream the lemony sugar and butter. Add the three egg yolks, one at a time, and beat until incorporated. Beat in the vanilla extract. Add the flour and salt and beat until combined. With the mixer on low speed, gradually pour in the lemon juice and milk. Set aside while you beat the egg whites.
5. In a clean bowl of your electric mixer, or with a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the remaining 2 tablespoons (28 grams) of sugar and beat until stiff peaks form. Gently fold the egg whites into the batter, in three additions, mixing only until incorporated.
6. Carefully ladle the batter into the prepared ramekins. (The batter does not rise much during baking so you can fill the ramekins almost to the rim.) I poured the entire mixture into the 9-inch pie pan. Place the ramekins in a larger baking pan (or any size pan that will fit the ramekins and leave about 1 inch (2.54 cm) around the edges). Or place the 9-inch baking dish in a larger basting pan and set on your counter.
7. Boil a tea pot of water to create a water bath. (A water bath is used to provide temperature protection for the eggs.) Place the basting pan with the souffle inside into the oven, carefully pulling the oven rack out a bit. Carefully pour in enough hot water so that the water is halfway up the sides of the ramekins or pie dish, and carefully slide the rack back into the oven.
8. Bake for about 40 - 45 minutes or until the sponge cakes are golden brown and a toothpick inserted into the cake portion comes out clean. Be careful not to insert the toothpick into the lemon sauce at the bottom of the ramekins. Remove the ramekins from the water bath and cool slightly before serving.
9. This dessert can be served warm or at room temperature. Dust the tops of the puddings with confectioners (powdered or icing) sugar and dress with a dollop of whipped cream and fresh fruit (optional).
Title: Low Sugar Chocolate Frosting
Ingredients:
- 1 vanilla extract
- 1/2 skim milk
- 1/2 sugar-free instant chocolate pudding mix
- 1
Instructions:
1. Blend together skim milk, vanilla extract and Dream Whip (or sugar-free whipped topping mix).
2. Beat until stiff.
3. Add pudding mix and continue to beat until light and fluffy.
4. Add more skim milk if too thick.
Title: Cherry Pie in the Sky
Ingredients:
- 2 butter
- 8 margarine
- 1/3 cherry pie filling
- 1 cream cheese
- 2 sugar
Instructions:
1. Heat coals or gas grill for direct heat. Spread butter on 1 side of 2 slices of bread. Place 1 slice, butter side out, on sandwich press. Spoon one-fourth of the pie filling onto center of bread. Top with one-fourth of the cream cheese. Top with other slice of bread, butter side out. Close press; trim excess bread.
2. Grill over campfire or on grill 4 to 6 inches from medium heat 15 to 18 minutes, turning once, until bread is golden brown and cream cheese is melted. Sprinkle with 1/2 teaspoon of the sugar. Repeat with remaining ingredients. Serve warm.
Title: Fresh Coconut Cake
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 3 eggs
- 2 1/2 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 vanilla extract
- 2 milk
- 4 sugar
- 1/2 cornstarch
- 1/3 fresh coconut
- 3 light corn syrup
- 1 salt
- 1 1/4 vanilla extract
- 2
- 1
Instructions:
1. Cream shortening and gradually add sugar; beat until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk, beginning and ending with flour mixture.
4. Stir in vanilla.
5. Pour batter into 2 greased and floured 9-inch round cake pans.
6. Bake at 375 for 20-25 mins or until toothpick inserted in center comes out clean.
7. Cool in pans for 10 mins; remove from pans, and cool completely.
8. Split cake layers in half horizontally to make 4 layers.
9. Custard filling: Combine first 4 ingredients in a heavy saucepan; stir with wire whisk until well blended.
10. Cook over medium heat stirring constantly, until thickened and smooth.
11. Stir in liqueur.
12. Chill mixture throughly.
13. Stir in coconut.
14. Snow Peak Frosting: Bring syrup to a boil.
15. Combine egg whites and salt in a large mixing bowl.
16. Beat egg whites (at room temperature) until soft peaks form; continue to beat, slowly adding syrup.
17. Add vanilla; continue beating until stiff peaks form and frosting is thick enough to spread.
18. Spread custard filling between layers; spread top and sides with Snow Peak Frosting, and sprinkle with coconut.
Title: Cherry Cup Cakes
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 white sugar
- 2 unbleached white flour
- 1 buttermilk
- 1 egg
- 1/2 baking powder
- 1/2 baking soda
- 1/2 sour cherries
- 1
Instructions:
1. cream butter and sugars, add egg beat till blended.
2. mix together flour soda and baking powder. alternate flour mixture with buttermilk into the butter sugar mixture. After this is well mixed, drain cherries and blend into the batter. add almond extract.
3. Use cup cake pan with liners, Fill each with aprox 2 TBS batter, Bake for 20 min at 350. They are done when a toothpick comes out clean.
Title: Mud Puddles
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 creamy peanut butter
- 1/2 sugar
- 1 light brown sugar
- 1/2 egg
- 1 1/4 vanilla extract
- 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 peanuts
Instructions:
1. Cream butter, peanut butter and sugars together.
2. Add egg and vanilla.
3. In a separate bowl, stir together flour, baking soda and salt.
4. Add flour mixture to butter mixture.
5. Mix well.
6. chill for 1 hour.
7. shape into 1 inch balls.
8. Place in lightly greased mini muffin tins.
9. Bake in 325 degree oven for 14-16 minutes until lightly browned.
10. Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
11. Cool in pans for about 5 minutes before removing to wire racks for further cooling.
12. For Filling---------------------.
13. Melt chocolate chips in a double boiler.
14. Stir in milk and vanilla.
15. Mix well.
16. Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
17. Sprinkle with chopped peanuts.