lumicero/recipes-ing2inst huggingface dataset:
Title: Light Pumpkin Cupcakes With Cream Cheese Frosting
Ingredients:
- 2 white whole wheat flour
- 2 baking powder
- 1/3 white sugar
- 1/3 brown sugar
- 1 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1 pumpkin puree
- 1 skim milk
- 1 vanilla
- 3 eggs
- 1 light cream cheese
- 1/2 powdered sugar
- 1/2 vanilla
Instructions:
1. Preheat oven to 425 degrees.
2. In a large mixing bowl, combine flour, baking powder, sugars, cinnamon, ginger and salt.
3. In a separate bowl, combine pumpkin, milk, vanilla and egg yolks only (reserve egg whites in another bowl). Using an electric mixer (I like to use an electric hand mixer for these), mix wet ingredients, then add dry ingredients and mix for about 30 seconds.
4. Rinse beaters and beat egg whites for about 3 minutes or until peaks form. Gently fold egg whites into batter until white streaks disappear.
5. Line muffin pans with 24 cupcake wrappers. Fill each cupcake wrapper 2/3 full and bake for 15 minutes in the middle of the oven until a toothpick inserted in the center comes out clean. Cool completely.
6. Beat softened cream cheese, powdered sugar and vanilla until fluffy. Chill until cupcakes are completely cool, then frost!
Title: Muhallabia (Ground Rice Pudding)
Ingredients:
- 1 milk
- 2 cornflour
- 1 sugar
- 5 rose water
- 1 pistachio nut
- 70 nutmeg
Instructions:
1. Using a little of the milk, mix the ground rice and cornflour to a smooth paste.
2. Over a medium-low heat, slowly heat the sugar in the rest of the milk.
3. Stirring constantly with a wooden spoon, and being careful not to burn the bottom of the pan, add the paste to the milk, and simmer the mixture until it is just off boiling. Keep stirring until the mixture thickens (which it should do in 10-15 minutes).
4. Add the rose-water and ground almonds and continue to stir over a low heat; simmer for about 5 minutes, then remove the pan from the stove and allow the mixture to cool slightly before pouring it into a glass bowl or individual glass dishes.
5. Garnish with the nuts ( almonds or pistachios) and nutmeg, then chill for 3-4 hours before serving.
Title: Cranberry-Peach Cobbler
Ingredients:
- 1 whole berry cranberry sauce
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 butter
- 1/4 margarine
- 1/2 pecans
- 1/2
Instructions:
1. In a bowl, combine the pie filling and cranberry sauce; transfer to a lightly greased 13x9 inch baking dish; set aside.
2. In another bowl, combine the cake mix and spices; cut in the butter using a pastry blender until mixture is crumbly; stir in pecans.
3. Sprinkle mixture over fruit.
4. Bake in a 350° oven for 45 minutes.
5. Serve warm with ice cream.
Title: Little Chocolate Cake With Frosting
Ingredients:
- 2 boiling water
- 1/2 sugar
- 1 shortening
- 1/4 egg
- 1 vanilla
- 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/2 milk
- 1/4 white vinegar
- 1 sugar
- 1 1/2 shortening
- 2 light corn syrup
- 2 salt
- 1 butter
- 1/4 vanilla
- 2
- 1
Instructions:
1. In mixing bowl, mix chocolate with boiling water, stirring until blended.
2. After mixture cools, add sugar, shortening, egg and vanilla, and combine.
3. Gradually add dry ingredients, alternating with milk.
4. Add vinegar, and pour batter into a greased 8 x 8 inch square baking pan.
5. Bake at 350 degrees for 30 to 35 minutes, or until cake tests done.
6. Allow cake to cool completely before applying frosting.
7. For frosting, combine all ingredients EXCEPT vanilla and butter in a saucepan.
8. Over medium heat, bring to a boil and cook for 1 and 1/2 minutes, then remove from heat.
9. Set pan in ice bath (a large bowl of ice water) and beat for 1 minute.
10. Add butter and vanilla, and beat for 10 more minutes, or until it reaches desired consistency for spreading on cake.
11. Frost completely cooled cake, and serve.
Title: Brenda's Xmas Pudding
Ingredients:
- 1 1/2 raisins
- 1 1/2 currants
- 1 1/2 brown sugar
- 1/3 flour
- 1/4 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1 1/4 nutmeg
- 1 1/2 clove
- 1/4 ginger
- 1/4 butter
- 1/4 egg
- 1 1/2 carrot
- 1 apple
- 1 potato
- 1
Instructions:
1. Mix all "Mixture A"ingredients together.
2. Cut butter finely and blend with mixture.
3. Beat egg and blend with mixture.
4. Add carrot, apple and potato and mix thoroughly.
5. Pour two thirds full in greased containers.
6. Sit pudding molds on rack inside container that is half-filled with water.
7. Steam for three to four hours over low heat in a closed container.
Title: Favorite Chocolate Butter Icing
Ingredients:
- 4 icing sugar
- 2 unsalted butter
- 1/2 chocolate
- 1 milk
Instructions:
1. Just beat the butter until soft and add the icing sugar, beating vigorously. (You can do this in a food processor if you have a half-size bowl.)
2. Then add the melted chocolate and the milk, and beat to combine.
3. Spread over and inside your cakes.
4. Give it a twist: Try this icing with white chocolate, dark chocolate, or a cream liqueur like Baileys instead of the chocolate and milk.
Title: Balsamic Strawberry Shortcake
Ingredients:
- 5 strawberries
- 1/2 sugar
- 1 all-purpose flour
- 3 sugar
- 1/2 baking powder
- 2 1/2 salt
- 1/2 unsalted butter
- 1/2 eggs
- 3 sugar
- 2 1/4 vanilla extract
- 1/4 powdered sugar
- 3/4
- 2
Instructions:
1. Stir together first 3 ingredients; let stand 1 hour, stirring occasionally.
2. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl.
3. Cut butter into flour mixture with a pastry blender until mixture is crumbly.
4. Stir together eggs and 3/4 cup whipping cream; add to dry ingredients, stirring just until moistened.
5. Turn dough out onto a floured surface, and knead 3 or 4 times.
6. Pat dough to 1/2 inch thickness; cut with a 3 inch cutter.
7. Place shortcakes on an ungreased baking sheet.
8. Bake at 425°F for 10 to 12 minutes or until golden.
9. Remove to wire racks to cool.
10. Beat remaining 1 1/2 cups whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form.
11. Stir in vanilla.
12. Split shortcakes.
13. Place 1 cake bottom on each of 8 individual plates.
14. Spoon half of whipped cream mixture over shortcakes.
15. Top with strawberry mixture and dollop with remaining whipped cream.
16. Add cake tops and sprinkle evenly with powdered sugar.
Title: Vanilla Thumbprints
Ingredients:
- 3/4 unsalted butter
- 1 confectioners' sugar
- 1 egg
- 1/2 vanilla extract
- 2 all-purpose flour
- 2/3
Instructions:
1. Heat oven to 350 degrees.
2. Combine butter and sugar in bowl of an electric mixer.
3. Cream using the paddle attachment until light and fluffy.
4. Add egg and vanilla, scraping the bowl as needed.
5. Add the flour and mix just until incorporated (dough will be soft).
6. Roll 2 teaspoons of dough between your hands into a 1-inch ball.
7. Repeat, spacing 2 inches apart on an ungreased baking sheet.
8. With a floured thumb (or dip thumb in water), make an indentation in the center of each ball of dough.
9. Fill each indentation with 1/2 teaspoon raspberry or apricot jam.
10. Bake at 350 degrees F about 10-12 minutes or until lightly golden brown around bottoms.
11. Remove to a wire rack to cool.
Title: Cherry Angel Food Cake & Cherry Fluff Frosting
Ingredients:
- 16 maraschino cherries
- 1 water
- 1/2 pure vanilla extract
- 1/2 granulated sugar
- 1/4 cherry juice
- 1 marshmallow cream
- 1 maraschino cherry
- 3/4
- 1/2
Instructions:
1. Place a rack in center of oven.
2. Preheat oven to 325°F.
3. Set aside an ungreased tube pan.
4. Dump angel food cake mix in large mixing bowl.
5. Drain juice from maraschino cherries, reserving 1 tbsp for frosting.
6. To remaining maraschino cherry juice, add enough water to equal 1 1/4 cups liquid.
7. Pour this liquid along with almond and vanilla extract into dry cake mix in bowl.
8. Beat with electric mixer on low for 1 minute and stop and scrape down sides of bowl with rubber spatula. Increase speed to medium and beat for 1 minute more.Scraping down sides of bowl if necessary. Batter should look well blended.
9. Pour batter into pan.smoothing top with rubber spatula.
10. Place pan in oven on rack and bake till deeply browned and top springs back when lightly touched with fingers, about 38-42 minutes.
11. Remove from oven and immediately invert onto a glass bottle neck upside down to cool for 1 hour.
12. Remove from bottle and run a long knife around sides of cake.
13. Invert onto cooling rack and then invert onto serving platter.
14. Prepare cherry fluff frosting.
15. Place reserved cherry juice, sugar, and egg white into a medium size saucepan.
16. Cook over low heat, beating continuously with electic mixer on high speed, till soft peaks forms (2-3 minutes).
17. Remove pan from heat and add marshmallow cream and beat with electric mixer on high till stiff peaks form.about 2 minutes. Fold in chopped cherries, is using.
18. Spread frosting over top and halfway down sides of angel food cake and serve immediately.
19. We usually don't have any leftovers, so I am not sure how well this stores.
Title: Mixed Fruity Apple Diabetic Cake
Ingredients:
- 1/2 dates
- 1/2 prune
- 1 crushed pineapple
- 1 dark raisin
- 2 apples
- 1/2 dried fig
- 1/2 walnuts
- 1/2 whole wheat flour
- 2 wheat germ
- 1/2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 allspice
- 1/4 lemon juice
- 1/4 eggs
- 2
Instructions:
1. Preparation: Combine the fruit and orange & lemon juice in a bowl. Add the other ingredients and mix well.
2. Pour into a lightly oiled 10 inch round baking dish.
3. Bake in 350°F oven for 40 to 50 minutes.
Title: Low Carb Chocolate "Mousse"
Ingredients:
- 16 ricotta cheese
- 2 cream cheese
- 1/2 Splenda sugar substitute
- 1/4 - 1/3 heavy whipping cream
- 2 vanilla extract
- 2 cinnamon
- 1
- 1/2
- 1/4
Instructions:
1. Process cheeses and cream with hand mixer for 1-2 minutes, until smooth.
2. Add splenda, cocoa, vanilla, chocolate syrup, and cinnamon.
3. Process until smooth and creamy.
4. Spoon into 6 dessert cups and garnish with nuts.
5. *could add 2 tablespoons peanut butter for variation.
6. *could make super mousse-y by whipping half the cream separately and folding it inches.
Title: Chewy Peanut Butter and Chocolate Hazelnut Sandwich Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 1/2 butter
- 3/4 eggs
- 2 milk
- 2 vanilla extract
- 1 sweetened flaked coconut
- 1 1/2 baking powder
- 1 baking soda
- 1
Instructions:
1. HEAT oven to 350°F Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
2. DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
3. SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.
Title: Fantastic Rhubarb Cake
Ingredients:
- 1/2 butter
- 1 1/4 margarine
- 1 sugar
- 2 egg
- 2 vanilla
- 1 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 nutmeg
- 3/4 buttermilk
- 3 walnuts
- 1 rhubarb
- 6 flour
- 2 -3 vanilla ice cream
- 1 1/2 butter
- cinnamon
- brown sugar
Instructions:
1. Set oven to 350 degrees F.
2. Grease a 13 x 9-inch baking dish.
3. In a small bowl using fingers mix together the topping ingredients until crumbly; set aside.
4. In a large bowl cream 1/2 cup butter with sugar until fluffy (about 2 minutes).
5. Add in egg and vanilla; beat until well combined.
6. In a small bowl mix together 2 cups flour with baking soda, salt and a pinch of nutmeg; add to the creamed mixture alternately with buttermilk.
7. Toss the chopped rhubarb with 1 tablespoon flour then stir into the batter along with the walnuts.
8. Sprinkle the prepared topping mixture evenly over the top of the batter.
9. Bake for about 45-50 minutes.
10. Serve cake warm with vanilla ice cream or whipped cream.
Title: Strawberry Cream Cheese Cobbler
Ingredients:
- 1/2 butter
- 1 egg
- 1 milk
- 1 all-purpose flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 1 walnuts
- 2 strawberries
- 4 low-fat cream cheese
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Pour melted butter into a 9-by-13-inch glass baking dish.
3. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
4. Add the strawberries, arranging in a single layer as much as possible.
5. Sprinkle cream cheese pieces and optional walnuts over strawberries.
6. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.).
7. Serve hot out of the oven with choice of topping, if desired.
Title: German Chocolate Cake Frosting
Ingredients:
- 1 half-and-half
- 1/2 butter
- 1 white sugar
- 3 cornstarch
- 1 flaked coconut
- 1 walnuts
- 1/2
Instructions:
1. In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch.
2. Bring to a boil over medium heat.
3. Remove from the heat and stir in the coconut and walnuts.
4. Cool to room temperature before frosting cake.
Title: Peaches and Cream Dessert
Ingredients:
- 1/2 milk
- 3 butter
- 1 egg
- 3/4 all-purpose flour
- 1 vanilla pudding mix
- 1 baking powder
- 1/2 salt
- 4 -5 cream cheese
- 2 sugar
- 3/4 sugar
- 1 half-and-half cream
- 1/3 ground cinnamon
- 1/2
Instructions:
1. In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-inch square baking dish. Top with peaches.
2. In a small mixing bowl, beat cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake at 350 degrees for 55-60 minutes or until puffed and golden brown. Cool on wire rack for 1 hour. Refrigerate for at leasxt 2 hours before cutting.
Title: Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 brown sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/4 milk
- 1 1/4 vanilla extract
- 1 eggs
- 2 boiling water
- 4 chocolate chips
- 1/2
- 1
Instructions:
1. Preheat your oven to 350 degrees Fahrenheit.
2. Combine all your dry ingredients in a bowl except your chocolate chips and slowly mix in your wet ingredients.
3. Pour into a greased circular pan or 9 by 13 inch rectangular pan.
4. Add your chocolate chips on top, and softly push into the batter making sure not to let them touch the bottom or sides of the pan, since they easily stick.
5. Bake for around 30 minutes, add more time if needed.
Title: Tennessee French Coconut Pie
Ingredients:
- 1 eggs
- 3 margarine
- 1/4 sugar
- 1 1/3 flour
- 1 salt
- 1 buttermilk
- 1/3 vinegar
- 1 coconut
- 1
Instructions:
1. Cream butter and sugar,add rest of ingredients and pour into pie crust.
2. Bake 45 minutes at 350 degrees.
3. Cool befor serving.
Title: Sachertorte Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1 instant chocolate pudding mix
- 2 egg
- 3 flour
- 2/3 sugar
- 1/2 margarine
- 3 butter
Instructions:
1. Heat oven to 325º.
2. In large bowl combine 1 cup margarine and pudding mix; beat until light and fluffy. Add egg; blend well.
3. Gradually add flour; mix well.
4. Shape dough into 1-inch balls; roll in sugar.
5. Place 2 inches apart on ungreased cookies sheets.
6. With thumb, make indentation in center of each cookie.
7. Bake at 325º for 15-18 minutes or until firm to the touch. Immediately remove from cookie sheets.
8. Cool 15 minutes or until completely cooled.
9. Fill each indentation with 1/2 teaspoon preserves.
10. In small saucepan, melt chocolate chips and 3 tablespoons margarine over low heat, stirring until smooth.
11. Drizzle glaze evenly over cookies.
Title: Man On the Moon Cake with LUNAR ICING
Ingredients:
- 3 eggs
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/4 vanilla
- 2 cinnamon
- 2 sugar
- 2 apples
- 4 cream cheese
- 1 oleo
- 1/4 confectioners' sugar
- 1 1/2 vanilla
- 1
Instructions:
1. Beat eggs and oil till foamy.
2. Add flour, soda, salt, and cinnamon.
3. Fold in rest of the ingredients.
4. Pour into greased 9 x 13 x 2 pan.
5. Bake about 40 minutes at 350 º F.
6. blend all ingredients until creamy (add few drops of milk if necessary).
7. Spread on warm cake.
Title: Best Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla extract
- 1/2 eggs
- 1/3 self rising flour
- 1/2 cocoa powder
Instructions:
1. heat oven to 350°F grease 9 inch baking pan.
2. stir together butter, sugar and vanilla in bowl. add eggs: beat well with spoon. Stir together flour and cocoa; gradually add to egg mxture, beating until well blended. Stir in nuts, if desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. cool completely in pan or a wire rack. cut into squares.
4. enjoy.
Title: Simple Buttercream Icing
Ingredients:
- 1 unsalted butter
- 4 confectioners' sugar
- 1 vanilla
- 1/8 salt
- 1/4
Instructions:
1. In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture - about 2 minutes.
2. Add the confectioner's sugar, vanilla and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl as needed.
3. Increase the speed to medium and add the cream in a thin stream.
4. Increase the speed to high and whip the buttercream about 5 minutes until very smooth, light and a good spreading consistency. Adjust with cream or confectioners sugar as needed.
Title: Eggless Spice Cake
Ingredients:
- 1 butter
- 3 flour
- 2 sugar
- 2 cinnamon
- 1 nutmeg
- 1 baking soda
- 1 baking powder
- 1/2 ground cloves
- 1/4 walnuts
- 1 raisins
- 1
- 2
Instructions:
1. Cut the butter into the flour and the sugar.
2. Take one cup out and put it aside.
3. To the remaining mixture, blend all the dry ingredients, nuts, and raisins.
4. Make a well in the mixture.
5. Pour in the milk and blend only to moisten the mixture.
6. Stir in remaining cup that was put aside.
7. Pour mixture into a 13" x 9" for 25-30 min.
8. Test with a toothpick to see if done.
Title: Celebration Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 butter
- 3
- 20
- 1
- 4
- 1
Instructions:
1. Mix cake mix, water, oil and eggs in large bowl with electric mixer at low speed until moistened.
2. Beat for 2 minutes at medium speed.
3. Stir in 1 1/2 cups chopped cookies.
4. Pour into 2 greased and floured 9-inch round cake pans.
5. Bake at 350° for 25-35 minutes or until toothpick inserted near center comes out clean.
6. Cool in pans on wire racks for 10 minutes; remove from pans.
7. Cool completely.
8. Reserve 1/2 cup frosting for garnish.
9. Place 1 cake layer on serving plate; spread with remaining frosting.
10. Top with remaining chopped cookies, pressing gently into frosting.
11. Top with remaining cake layer.
12. Heat chocolate and butter in small saucepan over low heat, stirring until melted and smooth.
13. Cool slightly and spread evenly over top of cake.
14. Cool for 10 minutes or until glaze is set.
15. Garnish with reserved frosting to resemble a large Oreo cookie.
Title: Baked Pears Elegante for 2
Ingredients:
- 2 bartlett pears
- 1/2 port wine
- 1/4 sugar
- 1 1/2 cinnamon sticks
- 3 whole cloves
- 1 salt
- 3 lemon slices
Instructions:
1. Pare, halve, and core pears; place in 1-quart baking dish.
2. In a saucepan, combine remaining ingredients; add a few drops red food coloring if desired.
3. Bring to boiling; pour over pears. Bake, covered, at 350 degrees for 20 minute.
4. Uncover and bake 10 minutes or till tender, basting once or twice.
5. Serve hot, or chill and top with whipped cream.
Title: Neverland Cookies
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 1/2 creamy peanut butter
- 1 margarine
- 1 sugar
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350. Blend flour, baking powder, baking soda and salt in small bowl; set aside.
2. Place peanut butter, margarine, sugar, brown sugar and vanilla in large mixing bowl.
3. Beat butter mixture until creamy with electric mixer. Add eggs and mix until well blended. Gradually add flour mixture. Stir in morsels and nuts.
4. Drop batter by rounded tablespoons onto an ungreased baking sheet, 1 1/2 inches apart.
5. Bake 15-16 minutes. Cool 5 minutes on baking sheet; remove to wire rack and cool completely.
Title: Chocolate Pumpkin Roll
Ingredients:
- 1 all-purpose flour
- 1/3 eggs
- 2 sugar
- 5 salt
- 1/2 confectioners' sugar
- 1/4 heavy cream
- 2 light corn syrup
- 2
- 1/2
- 1
Instructions:
1. Melt 10 dark chocolate miniatures, set aside. Sift flour and cocoa powder together, set aside. Beat egg yolks with 1/4 cup of sugar until thick and yellow. Stir in melted dark chocolate miniatures and stir until smooth. Fold in the flour mixture.
2. Beat egg whites and salt until soft peaks form. Gradually add sugar, one tablespoon at a time until egg whites are stiff and shiny. Fold egg whites into yolk chocolate mixture, one third at a time until just blended. Spread mixture evenly into greased and waxed paper-lined prepared pan.
3. Bake in a preheated 350 degree oven for approximately 10 to 15 minutes, or until cake is springy to the touch. While cake is cooling, spread a clean kitchen towel onto your work surface. Generously sprinkle towel with confectioners’ sugar. Invert cake onto towel and peel off waxed paper. Roll cake up lengthwise with towel and cool completely.
4. Unroll cake and spread pumpkin filling on top, leaving a 1" border all around. Reroll cake, using a dishtowel to help. Transfer to a serving platter, seam-side down.
5. Spoon chocolate glaze over top, letting it drip down the sides. Top with dollops of whipped cream and additional chocolate candy if desired.
6. For the filling: Drain pumpkin pie mix in a sieve placed over a bowl. Refrigerate for two hours while making roulade. Fold whipped cream into the pumpkin mixture just before filling roulade.
7. For the glaze: Bring cream to a boil, remove from heat and stir in DOVE® Brand Miniatures Dark Chocolate and corn syrup. Cover and let rest for 5 minutes. Stir until smooth.
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 2 white sugar
- 1 1/3 eggs
- 2 baking soda
- 2 salt
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line cookie sheets with parchment paper or use a Silpat liner for best results.
3. In a medium bowl, stir peanut butter and sugar together until smooth.
4. Beat in the eggs, one at a time.
5. Stir in the baking soda, salt, and vanilla.
6. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets.
7. Press a criss-cross into the top using the back of a fork.
8. Bake for 8 to 10 minutes in the preheated oven.
9. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
10. Store in an airtight container.
11. They will get chewier with time, if they last that long!