lumicero/recipes-ing2inst huggingface dataset:
Title: Classic Carrot Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 cinnamon
- 2 1/2 baking powder
- 1/2 nutmeg
- 1/2 salt
- 1/4 ginger
- 1/8 clove
- 4 eggs
- 1/2 brown sugar
- 1/2 white sugar
- 1/4 canola oil
- 1 sweetened condensed milk
- 3 carrots
- 1 pecans
- 2 cream cheese
- 1/4 unsalted butter
- 2 sugar
- 1 vanilla
- 1 pecan halves
Instructions:
1. DRY INGREDIENTS: Sift dry ingredients together.
2. WET BATTER INGREDIENTS; Using mixer on medium speed, beat remaining ingredients together until light and fluffy. Add remaining ingredients in order, beating well after each addition.
3. With mixer on low speed, fold dry ingredients into wet ingredients. Add carrots and pecans, mixing just until combined.
4. Pour into greased and floured or non-stick 13x9-inch baking pan and bake in a preheated 350F oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
5. ICING: Beat all ingredients together with electric mixer; spread over cooled cake. Garnish with pecans. Keep refrigerated.
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 12 chocolate chips
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Creamy Cranberry Rice Pudding
Ingredients:
- 1 unflavored gelatin
- 1/4 cooked white rice
- 2 granulated sugar
- 12 dried cranberries
- 1/2 vanilla extract
- 1/2 ground nutmeg
- 1
Instructions:
1. In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
2. Over low heat, stir about 2 minutes, until gelatin dissolves.
3. In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
4. Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
5. Fold in thawed whipped topping.
6. Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.
Title: Grandma's Oatmeal Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 3 quick oats
- 3/4 old fashioned oats
- 1 walnuts
- raisins
Instructions:
1. Cream shortening and sugars, add eggs and vanilla and beat well.
2. Sift flour, salt, baking soda and cinnamon.
3. Add to first mixture and mix well.
4. Add raisins and nuts.
5. Add oats last.
6. Spoon out by rounded tablespoonfuls onto greased cookie sheets.
7. Bake at 350 for 10 minutes.
8. Remove to wire rack.
9. Cool completely.
Title: Elvis Cupcakes
Ingredients:
- 2 all-purpose flour
- 3/4 sugar
- 1 baking soda
- 1/2 salt
- 1 mayonnaise
- 1 1/3 bananas
- 1 vanilla extract
- 18 creamy peanut butter
- 1/3 confectioners' sugar
- 2 vanilla extract
- 1 milk
- 3 -4
Instructions:
1. In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the mayonnaise, bananas and vanilla; stir into dry ingredients just until combined.
2. Spoon 1 tablespoon of batter into each paper-lined muffin cup. Top each with a chocolate kiss, pointed side down. Fill cups two-thirds full with remaining batter.
3. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a bowl, combine the peanut butter, confectioners' sugar, vanilla and enough milk to achieve spreading consistency. Frost cupcakes. Garnish with chocolate chips if desired.
5. *** PEANUT BUTTER FROSTING:
6. 1/3 cup creamy peanut butter.
7. 2 cups confectioners' sugar.
8. 1 teaspoon vanilla extract.
9. 3 to 4 tablespoons milk.
10. Milk chocolate chips, (optional).
Title: Chocolate Peanut Butter Mousse Tart
Ingredients:
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/4 light brown sugar
- 2 granulated sugar
- 4 unsalted butter
- 1/2 creamy peanut butter
- 1/2 egg
- 1/4 vanilla extract
- 7 cream cheese
- 1/2 creamy peanut butter
- 1/4 granulated sugar
- 1 vanilla extract
- 3/4 heavy cream
- 3 bittersweet chocolate
- 1 1/2 heavy cream
- 1/3 vanilla extract
- 1/4
Instructions:
1. Make Crust: In a small bowl, sift together flour, baking soda, and salt, then whisk to mix evenly.
2. In a food processor, pulse the sugars until very fine.
3. With the motor running, add the butter, then the peanut butter, and process until smooth and creamy.
4. Add the egg and vanilla until incorporated.
5. Add the flour mixture until mixed together.
6. Scrape the dough into a bowl.
7. Cover and refrigerate at least 1 hour or overnight.
8. Heat oven to 375.
9. Press the dough evenly into a 9 inch tart pan.
10. Bake until golden brown, 10-12 minutes.
11. Cool.
12. Make Peanut Butter Mousse: In a mixer bowl on medium speed beat cream cheese, peanut butter and sugar until uniform in color.
13. On low speed, add vanilla.
14. Beat in 1/4 cup of the whipped cream just until combined.
15. With a rubber spatula, fold in remaining cream.
16. Scrape the mousse into the tart shell and smooth the surface so that it is level.
17. Refrigerate.
18. Make ganache: Meanwhile, break up chocolates into the bowl of a food processor.
19. Pulse until finely ground.
20. In a small saucepan, bring cream to a boil.
21. With the motor running, immediately pour hot cream through the feed tube onto the chocolate.
22. Process until smooth.
23. Add vanilla and pulse a few times to incorporate.
24. Pour the ganache into a bowl and let cool to room temperature.
25. Pour the ganache over peanut butter mousse in a circular motion.
26. Spread to the edges.
27. Refrigerate at least 2 hours to set before serving.
Title: The Ultimate Pineapple Upside-Down Cake .
Ingredients:
- 1 pineapple slices
- 1 maraschino cherries
- 10 eggs
- 3 butter
- 1/3 light brown sugar
- 0.5
- 1/2
- 1
Instructions:
1. Slice the butter into a 10" cast iron skillet. Turn to med. heat.
2. Add the sugar, and mix together til butter is melted. Remove pan from burner.
3. Place the 9 slices slightly overlapping all around the edge of the pan.
4. Put the 10th slice in the center of the pan.
5. Put one of the cherries in the center of each of the slices, tucking the stem UNDER the pineapple slices.
6. Mix the batter according to the instructions on the box, EXCEPT sub the water on the box for the HEAVY SYRUP in the can. DO NOT add more water to this syrup. (If you add more water, you will dilute the flavor).
7. Add the nuts to the batter and mix.
8. Pour the batter on top of the slices.
9. Use the same baking time as a bundt cake.
10. Do Not use or sub anything else to this moist, rich cake.
11. My Cast iron skillet is the traditional southern way to make this cake, and it usually is done in about 43 minutes, no longer.It distributes the heat evenly, and therefore makes the best cake.
12. Using about 1 tablespoons of nuts, put them all around the center slice for looks.
Title: Chocolate-Espresso Snowcaps
Ingredients:
- 1/2 all-purpose flour
- 1/4 instant espresso
- 4 instant coffee
- 1 baking powder
- 1/8 salt
- 4 unsalted butter
- 2/3 light brown sugar
- 1 egg
- 4 bittersweet chocolate
- 1 milk
- powdered sugar
Instructions:
1. In a medium bowl, sift the flour, espresso, cocoa, baking powder and salt.
2. Don't skip the sifting process.
3. If you are using instant coffee, be sure to press the coffee pieces through the sieve so they become smaller grains that are totally incorporated into the cookies.
4. With an electric mixer, cream butter and brown sugar until fluffy.
5. Beat in egg until combined; mix in cooled chocolate.
6. With mixer on low, add flour a little at a time.
7. Then beat in milk until just combined.
8. The dough will be very wet-- flatten it into a disk and wrap it in plastic wrap, then freeze until firm.
9. That takes about 45 minutes, but you can freeze it longer if you want to make the cookies the next day.
10. Preheat oven to 350 degrees farenheit.
11. Line two baking sheets with parchment or foil.
12. Shape dough into one-inch balls.
13. The dough is still messy, so it helps to roll very fast, and sprinkle a little powdered sugar on your hands between cookies.
14. Pour powdered sugar (about 1/2 cup) into a medium bowl.
15. Working with a few cookies at a time, roll the balls in sugar two times.
16. Make sure they are completely coated and no dark dough is visible.
17. Place on baking sheets 2 inches apart, and bake until cookies have spread and coating is cracked, about 12 minutes.
18. Cookies will still be soft to the touch, but do not overbake.
19. Cool cookies on a wire rack.
Title: Swedish Cream
Ingredients:
- 2 plain gelatin
- 1/4 cold water
- 2 milk
- 1 salt
- 1/4 granulated sugar
- 1/2 vanilla extract
- 1 sour cream
- 2
Instructions:
1. Dissolve gelatine in water in a small bowl. In a heavy saucepan, combine cream, milk, salt and sugar over low heat. When sugar is dissolved, whisk in gelatin mixture and heat until smooth and gelatine is completely dissolved. Pour from saucepan into a large bowl with a pour spout. Cool slightly, stirring occasionally, but do not allow to set.
2. Add vanilla extract and sour cream, stirring and folding. Pour the cream into individual dessert dishes, wine goblets, or an 8-cup mold. Chill covered at least 6 hours. Cream will set. Serve with fruit purée or eat plain.
Title: Mary's Yum Yum Balls
Ingredients:
- 14 sweetened condensed milk
- 2 graham cracker crumbs
- 1 dates
- 1 miniature marshmallows
- 2 powdered sugar
Instructions:
1. Combine the ingredients except coconut and powdered sugar.
2. Shape into balls.
3. Not as sweet version - roll in coconut.
4. Sweet version - roll in powdered sugar.
Title: Reese's Pieces Pudding Parfaits
Ingredients:
- 1 vanilla pudding mix
- 3 1/2 milk
- 1 Cool Whip Topping
- 1
Instructions:
1. In a large heavy saucepan, combine pudding mix and 3 1/2 cups milk (use this 3 1/2 cups and not the amount listed on pudding package). Cook over medium heat, stirring constantly, until mixture comes to a full boil. Remove from heat and divide hot mixture between 2 heatproof medium bowls.
2. Immediately stir peanut butter chips into mixture in one bowl and chocolate chips into mixture in second bowl. Stir both mixtures until chips are melted and mixtures are smooth. Cool slightly, stirring occasionally.
3. In parfait glasses, wine glasses or dessert dishes, alternately layer peanut butter and chocolate mixtures. (I find this easiest to do using a frosting decorators' bag because it's easy to get the mixtures into the parfait glasses without "smudging" the sides of the glass. This makes for neater-looking layers of the puddings.).
4. Place plastic wrap directly onto surface of each dessert; refrigerate several hours or overnight. Remove plastic wrap and top with whipped cream or Cool Whip, if desired.
Title: Strawberry White Chocolate Blueberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 frozen blueberries
- 1 1/3 Splenda granular
- 2 cornstarch
- 1/4 white chocolate pudding mix
- 1 milk
- 1 Cool Whip Free
- 1 1/2
- 2
- 1
Instructions:
1. Prepare the cake mix as it's directed on the package, let cool.
2. For Filling:
3. In a micorwave safe bowl; micorwave blueberries and splenda, stirring every minute until very hot and the blueberries start to break down.
4. Add cornstartch and mix well.
5. Transfer to blender and puree until smooth,
6. Cool in fridge of freezer if you need it sooner.
7. For Frosting:
8. Prepare pudding mix with 1/2 cup less milk than called for.
9. Whip the cream if you havent done it yet.
10. mix the pudding and cool whip until just mixed and then fold in the whipped cream.
11. Cool until needed.
12. Prep:
13. Cut both cooled cakes in half, take bottom layer and spread desired ammount of blueberry mixture on.
14. Cover with next layer.
15. Spread part of the pudding mixture on.
16. Cover with Next cake layer.
17. Add blueberry mixture,
18. Cover.
19. Spoon out the rest of the pudding mixture onto top of cake and spread to cover the cake.
20. Cool at least 2 hours to let it set (or else it will fall apart when you cut it, dont ask me how i know this -- ) Enjoy.
Title: Pick a Flavor Oatmeal Packet Cookies
Ingredients:
- 1/2 margarine
- 1/4 butter
- 1 dark brown sugar
- 6 egg
- 3/4 quick-cooking oatmeal
- 1/2 flour
- 1/2 baking soda
- 1/8 cinnamon
- 1/2 salt
- 1 plain yogurt
- 1/2 pecans
Instructions:
1. Preheat oven to 350°F.
2. Beat together margarine, brown sugar and egg.
3. In a separate bowl, combine oatmeal, flour, baking soda, cinnamon and salt.
4. Stir oat mixture into margarine mixture and mix until well combined.
5. Stir in yogurt to make a thick batter.
6. Drop by rounded teaspoonfuls onto greased cookie sheets.
7. Bake for 10-12 minutes or until cookies are golden around edges.
Title: Ginger Cookies
Ingredients:
- 1 unsalted butter
- 1 1/4 sugar
- 1 egg
- 2 dark corn syrup
- 1 1/2 water
- 1 flour
- 3 1/4 baking soda
- 2 cinnamon
- 2 ground ginger
- 1 ground cloves
- 1/2 salt
- 1/4 powdered sugar
- 1
- 2 -4
Instructions:
1. Cream butter and sugar in large mixer bowl with electric mixer. Beat in egg until light. Stir in corn syrup, orange rind and water.
2. Mix flour, baking soda, cinnamon, ginger, cloves and salt. Stir into butter mixture to form a dough.
3. Divide dough in half. Wrap in wax paper and refrigerate overnight.
4. Heat oven to 325ºF. Have lightly greased baking sheets ready. Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8 -inch thickness. Cut into shapes with cookie cutters.
5. Place on baking sheets, leaving 2 inches between each cookie. Bake until golden, 8 to 10 minutes. Transfer to wire racks to cool.
6. For icing, mix egg white and almond extract in small bowl until frothy. Stir in confectioners' sugar until mixture is a drizzling consistency. Drizzle over cookies. Let stand until icing sets. Store covered.
Title: Strawberry Shortcake Squares
Ingredients:
- 64 sugar
- 1/4 margarine
- 5 butter
- 2 1/2 milk
- 2 vanilla flavor instant pudding and pie filling mix
- 1 1/2 Cool Whip Topping
- 3 strawberries
Instructions:
1. CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.
2. POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.
3. REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.
Title: Kettle Corn in a Whirley Pop
Ingredients:
- 2 sugar
- 1/2 salt
- 3
- 1
Instructions:
1. Note that this recipe's cooking method is for a gas stove. You might have to monkey with the heat a bit on an electric one.
2. Add all ingredients to the Whirley pop, and pop, using, on average, a medium heat: alternate between a lower flame and a high one. This is in order to send the heat to the outside edges, which is where the popper sends the popcorn!
3. Be sure to remove from the heat quickly when the popping slows. Empty immediately into a big bowl, and stir around with a big spoon and/or your hands to break apart the kernals. (Careful - it's hot!).
4. For an easier cleanup, put some water and a squirt of soap immediately into the popper to soak.
5. After it has cooled thoroughly, keep in an air-tight container to prevent sogginess.
6. Whirley Pop Notes:
7. I actually purchased mine because, try as I might, I just couldn’t make great Kettle Corn in a pot on top of the stove. I tried a number of recipes. They all came out tough, and never fully popped, and the sugar always burned. And I am a pretty patient cook! To make matters worse, the cleanup of burnt sugar on my stainless pots was a significant chore!
8. So, I bought a Whirley-pop. With all the great reviews on-line, I knew I would come to love it. I was right! It makes great popcorn, all kinds! Bonus is that you can use less oil than cooking in a pot, like only 2 teaspoons per 1/2 cup batch.
9. So, this recipe is for a Whirley Pop, as I haven't personally had any success in a regular pot. If you don't have one yet, and you make popcorn a lot, I highly recommend one! Although they are mostly a "single-use" item, they are only about $23. And, personally, I recommend this Kettle Corn recipe over the one in the book.
Title: Spicy Pumpkin Flan (Healthy Alternative to Pie)
Ingredients:
- 1 1/2 pumpkin
- 3/4 sugar
- 2 eggs
- 2 ground cinnamon
- 1 ground ginger
- 1 - 1 1/2 ground cloves
- 1/2 allspice
- 1/2
- 12
Instructions:
1. Preheat oven to 300°F.
2. Sprinkle1/2 cup sugar in bottom of small saucepan over medium-low heat.
3. Caramelize by stirring often until sugar melts and is golden (approx. 8 minutes).
4. Pour immediately into round 9” cake pan, tipping quickly to coat bottom of pan. Set aside.
5. Combine 1/4 cup sugar and next 6 ingredients in a bowl. Beat at low speed with mixer until sugar is dissolved.
6. Add pumpkin. Beat at low speed until smooth.
7. Pour into prepared cake pan.
8. Place in large shallow pan. Add hot water to larger pan to a 1” depth.
9. Bake for 1 hour or until cooked (insert knife and it comes out clean).
10. Remove cake pan and let cool. When cool enough, cover and chill 3 hours.
11. Loosen edges with a spatula.
12. Place a serving plate on top of cake pan; quickly invert flan onto plate. Drizzle any remaining sauce over flan.
Title: Japonaise (almond Meringue) Torte
Ingredients:
- 1 1/4 cornstarch
- 1/4 water
- 1/4 butter
- 5 powdered sugar
- 2/3
- 1
- 3/4
- 1
- 6
- 8
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Grease and flour 3 baking trays, or line them with baking paper, and mark each with an 8" circle.
3. Place ground almonds, superfine sugar and cornstarch in a small bowl, mix together, and set aside.
4. Using an electric mixer, beat the egg whites in a small bowl until they form soft peaks.
5. Gradually add the extra superfine sugar, and continue beating until the mixture resembles uncooked meringue.
6. Carefully fold the almond mixture, that was set aside, into the meringue.
7. Spread meringue mixture on to each of the 3 trays inside the marked circles, or use a piping bag with a 1/2" nozzle to pipe a spiral within each circle.
8. Place two of the trays on the centre shelf of the oven and the third on the shelf below.
9. Bake for 25 minutes or until meringue is a pale, golden colour- if necessary move the bottom tray to the centre shelf and cook a further 5 minutes.
10. Allow the trays to cool on wire racks for 10 minutes before loosening the meringues with a large spatula- do not remove meringues from trays until they have completely cooled.
11. For the coffee butter cream- bring the sugar and water to the boil in a small pan, then reduce heat and simmer until the syrup thickens.
12. Remove from heat and add the coffee essence, and stir briefly to combine.
13. Place the egg yolks in a medium bowl and, beating continuously with an electric mixer, add the coffee syrup.
14. While continuing to beat, add the butter, 1 tablespoon at a time, until it is all amalgamated.
15. Taste, and add more coffee essence if desired.
16. Cool the butter cream in the refrigerator until it reaches spreading consistency.
17. To assemble the torte, place one meringue layer on a serving platter and spread with some butter cream.
18. Place second meringue on top, spread with butter cream, and repeat with the third meringue.
19. Cover the top of torte, and the side, with remaining butter cream.
20. Sprinkle toasted almond flakes all over, to decorate, then place in refrigerator until 10 to 15 minutes before serving time, preferably overnight.
21. Dust top with powdered sugar to serve.
Title: 1-2-3 Apple Crisp
Ingredients:
- 8 apples
- 1 1/2 brown sugar
- 1 flour
- 1 oats
- 1 cinnamon
- 1 nutmeg
- 1/2 butter
Instructions:
1. Heat oven to 375°F.
2. Lightly grease a 13x9 glass pan.
3. Cut fruit into slices (removing pit or seeds) and layer in bottom of pan.
4. Mix dry ingredients in a medium sized bowl and then cut in butter with a pastry cutter (cut until crumbly).
5. Sprinkle mixture over fruit.
6. Bake for 30-35 minutes.
7. Top should be browned.
8. Serve with ice cream or whipped cream.
Title: Chocolate Quad Dessert
Ingredients:
- 1/2 unsalted butter
- 1 all-purpose flour
- 1 pecans
- 8 reduced-fat cream cheese
- 1/2 powdered sugar
- 1 Cool Whip Lite
- 3 instant chocolate pudding mix
- 3 1% low-fat milk
Instructions:
1. Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 9 x 13" pan. Bake at 350°F for 15 minutes or until lightly browned. Cool.
2. Beat cream cheese, powdered sugar, and 1 cup of the Cool Whip at medium speed with an electric mixer until smooth. Spread mixture over cooled crust.
3. Whisk together instant pudding mix and milk 2 minutes, or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour.
4. Cut into squares.
Title: Moist Brownie Cake
Ingredients:
- 125 butter
- 1 sugar
- 2 eggs
- 3 self raising flour
- 3/4 baking powder
- 1/2 salt
- 1/3 baking chocolate
- 1/2 rum
- 1
- 125
- 3
Instructions:
1. 125gm butter - softened.
2. 1 TEAcup sugar - (half brown/white).
3. 2 eggs - room temperature.
4. 3 tbs condensed milk - if you dont have this perhaps you can use syrup.
5. mix well.
6. add (all below should be sifted).
7. 3/4 teacup self raising flour.
8. half tsp baking powder.
9. 1/3 tsp salt.
10. 1/2 teacup cocoa.
11. mix.
12. add.
13. 1 teacup chopped nuts - i used walnuts + cashews.
14. 125gm baking chocolate chopped well.
15. 3 tbs baileys or rum or other preferred liquer - if you dont want to use alcohol, you could add some coffee, cinnamon, vanilla, -- etc.
16. mix by hand.
17. spread evenly in lined tin 4 x 9".
18. bake in preheated oven, 175C for about 45 minutes If using a wider pan - thinner spread, reduce baking time -- should not overbake. :).
19. Remove and cool on rack.
Title: Vanilla Coconut Shortbread
Ingredients:
- 1 1/4 butter
- 3/4 sugar
- 1/2 cornstarch
- 1 vanilla extract
- 1 1/2 flour
- 2 sweetened flaked coconut
- 1 salt
- 1/4
Instructions:
1. Preheat the oven to 350 degrees fehrenheit.
2. with an electric beater/mixer cream together butter and sugar a few minutes until light and fluffy.
3. add the salt,cornstarch and vanilla exctract.
4. next add the coconut and flour.
5. take beaters out and kneed with your hand until the dough comes together.
6. Because of the coconut this dough is kinda hard to roll out.I suggest rolling the dough into about 24-30 individual balls and pressing down slightly on them with a cup.
7. Bake in the oven for 18-20 minutes or until the bottoms turn a very light golden brown.
8. If the cookie is still soft when you poke it ,this is okay it will firm up completely when cooled.
Title: Thin Mints Pizza Supreme (Rachael Ray)
Ingredients:
- 1 white chocolate chips
- 20 heavy cream
- 1/2 half-and-half
- 2
Instructions:
1. Preheat the oven to 350º. Line a 12-inch pizza pan or a 9-by-13- inch baking dish with parchment paper. Using your fingers, press the cookie dough to fit the pan. Break the thin mints into quarters and gently press them into the dough. Bake until golden brown, 15 to 20 minutes. Let cool.
2. Meanwhile, in a double boiler, whisk together the white chocolate chips and cream until the chocolate melts. Remove from the heat. Using a fork, drizzle the topping over the cooled pizza. Cut into slices.