lumicero/recipes-ing2inst huggingface dataset:
Title: Spice Bee Cookies
Ingredients:
- 2 1/2 flour
- 1 cinnamon
- 1 ground ginger
- 1/4 clove
- 1/2 baking soda
- 1/2 coarse salt
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1/2 dark corn syrup
- 2 vanilla extract
- 1 egg
- 7 1/2 confectioners' sugar
- 2 water
- 3 -6
Instructions:
1. Preheat oven to 325°F
2. Whisk together flour, spices, baking soda and salt.
3. With an electric mixer on medium speed, beat butter, brown sugar, corn syrup- and vanilla until smooth. Beat in egg. Reduce speed to low, add flour mixture, amd beat until just combined. Turn out dough and shape in a disk. Wrap in plastic, and refrigerate until cold but not hard, about 30 minutes.
4. Divide dough in half. Roll each hafl between two sheets of lightly floured parchment paper to 1/4-inch thickness, Chill in freezer until firm, about 15 minutes. Using 3-inch bee cutter, cut out shapes, Gather scraps together; reroll and cup out. Space 1-inch apart on baking sheet lined with parchment paper, Bake cookies until firm and pale golden 16-18 minutes. Let cool.
5. YELLOW ROYAL ICING: With an electric mixer on low speed, beat meringue powder, sugar and 3 Tablespoons water until smooth, about 1 minute. Add more water, 1 Tablespon at a time until the mixture is the consistency of honey. Add food coloring until desired color is reached. Transfer to a pastry bag fitted with a small plain round tip (such as Ateco#2). Use immediately.
6. Brush water on wings of bees, and immediately sprinkle with sanding sugar, shaking off excess. Decorate bodies with Royal icing, and immediately sprinkle with sanding sugar, shaking off excess. let cookies set at least 2 hours.
7. Cookies can be stored in an airtight container for up to 1 week.
Title: White Chocolate and Pistachio Panna Cottas
Ingredients:
- 568 caster sugar
- 2 gelatin
- 2 1/2 white chocolate
- 150 pistachio nuts
- 50
Instructions:
1. Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes.
2. Meanwhile, soak gelatine in cold water 5 minutes.
3. Add the choocolate to the hot cream and stir until smooth. Lift gelatine sheets out of whater and stir into hot mixture to dissolve, then remove from heat.
4. Add pistachios to the cream mixture and leave to stand 15 minutes. Strain through a sieve into a jug. Divide into 4 150 ml molds, ramekins, or cups.
5. If turning out, dip bases of molds briefly in hot water and invert onto serving plates.
6. Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.
Title: A Basic Sponge
Ingredients:
- 6 eggs
- 60 sugar
- 1/4 cream of tartar
- 100 milk
- 110 flour
- 1/2 baking powder
- 1/2 butter
- 2
Instructions:
1. Separate yolks and the whites.
2. Beat yolks till smooth. Add in milk, oil and then sifted dry ingredients to mix well.
3. Beat whites with cream of tartar. Add the sugar and beat till stiff and firm but not dry.
4. Mix the two mixtures together and bake in 8" round at 160C/170C till done.
Title: Healthy (don't Tell 'em) Harvest Cookies
Ingredients:
- 1 wheat germ
- 1/2 oatmeal
- 1 1/3 whole wheat flour
- 1 sugar-free maple syrup
- 2/3 canola oil
- 1/3 ground cinnamon
- 1 vanilla
- 1 salt
- 1/4
Instructions:
1. Prepare almond meal: using raw almonds, place in blender and pulse until flour consistency (use less than the desired amount- they explode) taking care not to overprocess into almond butter!
2. Place all ingredients (except for jam) into a mixing bowl and blend until dough forms.
3. Do not overprocess or the almond butter pops up again.
4. If this happens, do not be alarmed-- just just a dinner knife to remove the mixture from the beaters!
5. Roll dough into golf balls, place on parchment lined cookie sheet, flattening to about 3/4 inch thickness.
6. They will not spread, so can be placed close together.
7. Using a spoon, make a small indention in the center of each cookie and add a little jam!
8. Bake at 350 for about 10 minutes.
9. Overcooking will result in a dry cookie!
10. OH NO!
11. Let cool for about 10-15 minutes.
12. The jam centers may (or may not) dry during cooking.
13. Store completely cooled cookies in a single layer in a large zip-lock plastic bag.
Title: Turtle Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/3 water
- 1 1/3 sweetened condensed milk
- 1 butter
- 1/2 pecans
- 14
- 6
- 1
Instructions:
1. Mix cake as directed on package.
2. Add in 1/2 cup eagle brand milk.
3. Pour 1/2 of batter in a 13X9 pan and bake 10 minutes at 350*.
4. Let cool 5 minutes.
5. While cake is baking, melt caramels, butter and remainder of milk in double boiler.
6. Pour over cool cake and sprinkle with chips and nuts.
7. Pour remainder of batter over caramel, bake 25-30 minutes 350F degrees.
Title: Macadamia Shortbread
Ingredients:
- 3 1/2 caster sugar
- 1 2/3 pure vanilla extract
- 1 butter
- 4 1/2 plain flour
- 6
Instructions:
1. Put the macadamia nuts and sugar in a food processor and pulse until they reach the texture of fine crumbs.
2. Then add the vanilla extract and butter, and pulse again until smooth.
3. Add 4.4 ounces of the flour, and pulse until just combined.
4. Remove and knead in as much of the remaining flour as you need to create a smooth dough.
5. Roll the dough in plastic wrap, to form a log approximately 20cm in length, then refrigerate for half an hour.
6. Preheat the oven to 350 degrees.
7. Take the dough log from the fridge, cut into 0.5cm-thick slices.
8. Push a few extra macadamia pieces into each biscuit, then remove the plastic wrap.
9. Place on a baking sheet and bake on the middle shelf of the oven for eight to nine minutes, until just set.
10. Cool the biscuits on a tray, then transfer them to a wire rack.
11. Store in an airtight container.
Title: Lemon Loaf
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 3 baking powder
- 3/4 salt
- 2 lemon rind
- 3/4 milk
- 1 egg
- 1/3 margarine
- 3 lemon juice
- 1/4 sugar
- 1
Instructions:
1. Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
2. Add in milk, slightly beaten egg and margarine and mix.
3. Add 2 or 3 drops of lemon juice and mix.
4. Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
5. Simmer glaze in saucepan for a few minutes to dissolve sugar.
6. While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.
Title: Strawberry Crisp
Ingredients:
- 4 fresh strawberries
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/8 salt
- 1/4 butter
- 1/2 old fashioned oats
Instructions:
1. Preheat oven to 375°.
2. Place halved strawberries into a buttered 8" square baking dish.
3. In a bowl, using your fingertips, combine flour, brown sugar, cinnamon and salt.
4. Rub in butter until the mixture forms crumbs.
5. Add oats and blend just until combined.
6. Sprinkle the crumbs over the berries.
7. Bake for 25 minutes or until bubbling in the center and browned.
Title: Little Lamingtons
Ingredients:
- 125 butter
- 165 caster sugar
- 1/2 vanilla extract
- 2 eggs
- 185 plain flour
- 2 1/2 baking powder
- 1/4 milk
- 40 butter
- 500 icing sugar
- 1/2 vanilla extract
- 50 cognac
- 20 boiling water
- 140
- 250
Instructions:
1. Preheat oven to 190°C.
2. Using an electric mixer, beat butter, sugar and vanilla until light and creamy.
3. Add eggs one at a time, beating well after each. Stir in combined sifted flour and baking powder alternating with milk and stir until smooth.
4. Spoon mixture into a greased and lined square 23cm cake tin and bake for 25-30 minutes or until cooked when tested with a skewer.
5. Stand in tin for 10 minutes before turning out on a wire rack to cool. Wrap in plastic wrap and store for 1 day.
6. For the icing.
7. Combine all ingredients with 140mL boiling water and mix until smooth.
8. Cut cake into approximately 3cm squares and dip each one into icing, then into coconut.
9. Place lamingtons on a wire rack for 1-2 hours or until dry.
10. Makes about 45.
Title: Chocolate Almond Shortcake
Ingredients:
- 1 1/4 flour
- 1 1/4 baking powder
- 1 egg
- 4 sugar
- 1 butter
- 4 butter
- 4 icing sugar
- 8 flour
- 4 egg
- 1
Instructions:
1. Cream butter and sugar, add egg, beat well.
2. Add sifted dry ingredients.
3. Press into swiss roll tin.
4. Bake 20 minutes about 400 0°F.
5. ALMOND TOPPING- Beat egg and butter, add essence, then dry ingredients. Mix well.
6. Spread on base. Allow to set.
7. Ice with chocolate icing.
Title: Jeweled Lace Cookies
Ingredients:
- 1/3 brown sugar
- 1/4 corn syrup
- 4 unsalted butter
- 1/2 rolled oats
- 1/4 flour
- 1 salt
- 1/3 dried cranberries
- 1/2
Instructions:
1. Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
2. Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
3. TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.
Title: Tropical Fruit Gratin
Ingredients:
- 1 1/2 mangoes
- 1 1/2 papayas
- 2 bananas
- 2 kiwi fruits
- 1 lime zest
- 1/3 granulated sugar
- 2 butter
- 1 cornstarch
- 1 egg
- 1/2 brown sugar
- 2 unsweetened coconut
- 1
Instructions:
1. Preheat oven broiler.
2. Mix fruit and lime zest in a bowl. Divide mixture among six 125 ml (1/2 cup) ramekins and set aside.
3. Reserve 1 tablespoon sugar. In a saucepan, blend butter, remaining sugar and cornstarch. Whisk in egg yolk and cream.
4. Cook over medium heat for about 3 minutes, always stirring, until thick.
5. Remove from heat and add in vanilla. Allow to cool and reserve.
6. Using an electric mixer, beat egg white in a bowl until soft peaks form. Gradually add in reserved sugar, continuing to beat until soft peaks form.
7. Fold egg white (incorporate gently with a spatula) into reserved cream mixture. Carefully spoon cream onto fruit and sprinkle with brown sugar and coconut.
8. Cook under broiler for 1 to 2 minutes, or until golden.
Title: Banana Split Pudding
Ingredients:
- 2 2/3 milk
- 1 vanilla instant pudding mix
- 3 banana
- 1 fresh strawberries
- 1 crushed pineapple
- 1 Cool Whip
- 2 pecans
- 1/4 maraschino cherry
- 1/4
- 1
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes.
2. By hand fold in the bananas,pecans, strawberries, pineapple, chocolate wafer cookies and 1 container cool whip.
3. Transfer all to a large bowl.
4. Top with cool whip and crushed cookies and One cherry.
Title: Asian Dump Cake
Ingredients:
- 16 1/4 cherry pie filling
- 21 butter
- 20 pecans
- 4 flaked coconut
- 1/2 - 3/4
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a 9X13 baking pan.
3. Pour in fruit salad with liquid and pie filling. Mix together.
4. Sprinkle cake mix over top evenly.
5. Top with nuts.
6. Drizzle butter over it all.
7. Top with coconut.
8. Bake, uncovered, 50-60 minutes.
9. Enjoy as is or serve with a mango sorbet.
10. * I used a mixture of pineapple, papaya(red and yellow), and guava in passion fruit juice.
Title: Peaches & Cream Gingersnap Cups
Ingredients:
- 1 1/2 ground ginger
- 1/4 cream cheese
- 2 peach yogurt
- 6 vanilla
- 1/4
- 1/3
Instructions:
1. Combine gingersnap crumbs and ginger in small bowl; set aside.
2. Beat cream cheese in small bowl at medium speed with electric mixer until smooth. Add yogurt and vanilla. Beat at low speed until smooth and well blended. Stir in chopped peaches.
3. Divide peach mixture between two 6 oz. custard cups. Cover and refrigerate 1 hour. Top each serving with half of gingersnap crumb mixture just before serving.
Title: Coconut Oat Cookies (Egg Free)
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1 rolled oats
- 1 butter
- 1/2 caster sugar
- 2/3 golden syrup
- 1
Instructions:
1. Preheat the oven to 180 degrees Celsius Grease two baking trays with butter.
2. Sift the flour and baking powder (or baking soda) into a medium sized bowl. Stir in the coconut and oats.
3. Melt the butter, sugar and golden syrup together over medium heat. Stir into the dry ingredients.
4. Using a wooden spoon, mix the ingredients together until well-blended.
5. Roll into 1/2 tbsp sized balls and place 1 cm away from each other on the baking tray. Flatten slightly with a fork.
6. Bake for 10 minutes, or until golden brown. Leave to cool for about 5 minutes before transferring onto a wire rack to cool completely.
Title: Chocolate Mudslide Cookies
Ingredients:
- 1 1/4 walnut halves
- 2 unsalted butter
- 6 dark chocolate
- 2 sugar
- 2 1/4 eggs
- 5 flour
- 1/2 baking powder
- 1 salt
- 1
Instructions:
1. Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper.
2. Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough.
3. Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly.
4. Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated.
5. Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer.
6. Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff.
7. Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
Title: Cinnamon Rice Pudding
Ingredients:
- 3/4 long grain white rice
- 1/8 water
- 1 salt
- 1/2 sugar
- 2 milk
- 1 egg
- 1/2 cinnamon
- 1/4 nutmeg
- 1 vanilla
- 1 butter
- 1 -2 cinnamon stick
- 1/2 raisins
Instructions:
1. Boil water and a pinch of salt.
2. add rice, stir, reduce heat, cover and simmer for 18 minutes (dont peak).
3. in a separate pot add 1 1/2 cups milk, sugar and a pinch of salt and cinnamon sticks.
4. on low heat dissolve sugar in to milk stirring constantly, be careful not to burn the milk.
5. add cooked rice to milk mixture and cook over medium heat for 15-20 minutes or until thick and creamy in consistency.
6. in measuring cup combine 1/2 cup of milk, vanilla, egg (beaten) cinnamon and nutmeg.
7. remove pot from heat and remove cinnamon sticks.
8. add a small amount of the rice mixture to the measuring cup mixture (as to not scramble the egg) then pour the measuring cup mixture into the remaining rice mixture.
9. Fold in raisins (if desired) and butter.
10. pour in to dessert cups and cover with plastic wrap tightly so a film does not form and refrigerate.
11. you can serve chilled or warm what ever your desire.
Title: Butter Balls
Ingredients:
- 1 margarine
- 4 sugar
- 1 vanilla
- 2 flour
- 1 walnuts
- 3/4 powdered sugar
Instructions:
1. Mix all ingredients except the powdered sugar.
2. Roll dough into small balls.
3. Bake on an ungreased cookie sheet for about 15 minutes at 350.
4. Roll balls in powdered sugar while still hot.
Title: Pineapple Upside-Down Cake in Iron Skillet
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 1 pineapple
- 1 1/3 flour
- 1 sugar
- 1/3 shortening
- 3/4 milk
- 1 1/2 baking powder
- 1/2 salt
- 1 egg
- maraschino cherry
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in iron skillet.
3. Sprinkle brown sugar over butter.
4. Arrange pineapple slices on top brown sugar/butter.
5. Place cherries in center of slices.
6. Beat remaining ingredients till well blended.
7. Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8. Remove from oven and turn onto heat-proof plate.
Title: Butterscotch Bread Pudding
Ingredients:
- 1 milk
- 4 brown sugar
- 2 butter
- 1/2 eggs
- 3 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 9x13 inch baking dish.
3. In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.
4. Pour into prepared pan.
5. Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.)
6. Serve warm or cold.
Title: Double Delight Peanut Butter Cookies
Ingredients:
- 1/4 granulated sugar
- 1/4 cinnamon
- 1/2 creamy peanut butter
- 1/2 powdered sugar
- 1/2
- 14
Instructions:
1. Heat oven to 375°F
2. In small bowl mix chopped peanuts, granulated sugar and cinnamon. Set aside.
3. In another small bowl, stir peanut butter and powdered sugar until completedly blended. Shape mixture into 24 balls, about 1 inch each.
4. Cut cookie dough slices in half crosswise to make 24 pieces, flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
5. Roll each covered ball in peanut and sugar mixture. gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Sprinkle any remaining peanut mixture evenly on tops of cookies, gently press into dough.
6. Bake 7 to 12 minutes or untill edges are golden brown. Cool 1 minutes before removing to cooling rack. Store tightly covered.
Title: Christmas Fruitcake
Ingredients:
- 2 granulated sugar
- 2 water
- 2 lemons
- 1 butter
- 2 brown sugar
- 2 molasses
- 1 honey
- 8 eggs
- 1 Grand Marnier
- 2 flour
- 2 whole wheat flour
- 2 baking powder
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 1/2 ginger
- 1/4 clove
- 1 orange zest
- 1 lemon
- 1 pecan pieces
- 1 walnut pieces
- 1 Bourbon
- 1/2
Instructions:
1. Make the simple syrup by combining the sugar and water in a medium-size saucepan over medium-high heat.
2. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar.
3. Boil for 2 minutes and remove from the heat.
4. Combine the dried fruits together in a large mixing bowl.
5. Pour the simple syrup over them, toss to coat, and let steep for 5 minutes.
6. Strain and reserve the syrup.
7. Cream the butter, sugar, and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl.
8. Beat about 2 minutes.
9. Add the eggs one at a time and beat well.
10. Add ½ cup of the Grand Marnier and mix to incorporate.
11. Combine the flour, baking powder, salt, cinnamon,nutmeg, ginger& cloves in a medium-size mixing bowl and blend well.
12. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes.
13. Scrape down the sides of the bowl as necessary.
14. The batter will be thick.
15. Add the warm fruit and all the nuts a little at a time, mixing well.
16. Scrape down the sides of the bowl and the paddle.
17. Preheat the oven to 350°F.
18. Lightly grease twelve 1-pound loaf pans or 6-2 pound pans or cans.
19. Spoon about 1 cup of the batter into each 1 pound pan, 2 cups into the 2 pound pans or cans.
20. Bake until golden and the tops spring back when touched, about 45 minutes for the 1 pound pans 60 or longer for the larger pans (rearranging them after 25 minutes if necessary to brown evenly).
21. Test with toothpick for doneness.
22. Cool for 10 minutes in the pans.
23. Remove cakes from the pans and cool completely on wire racks.
24. Wrap each cake in a layer of cheesecloth.
25. Store in plastic storage bags until they are slightly stale, 3 to 4 days.
26. Combine the reserved simple syrup with the remaining ½ cup Grand Marnier and the bourbon.
27. Without removing the cheesecloth, make tiny holes with a toothpick randomly on the top of each cake.
28. Pour 2 tablespoons of the syrup over the top of each cake once every 2 to 3 days until all of the syrup is used.
29. Let the cakes age for up to 3 weeks before eating.
30. Makes 12 (1-pound) or 6 (2-pound) cakes.
Title: Vanilla Wafer Coconut Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 1/2 sugar
- 1/2 baking powder
- 3 eggs
- 1 pecans
- 3 1/2 flaked coconut
Instructions:
1. Preheat oven to 325-350°F.
2. Cream butter and sugar until fluffy.
3. Blend in crushed wafers and baking powder.
4. Beat in eggs, one at a time.
5. Stir in pecans and coconut.
6. Turn into a greased and floured 9-inch round cake pan.
7. Bake for 45 minutes.
8. Cool.
9. Cut into 6-8 wedges.
Title: Grilled Cinnamon Peaches
Ingredients:
- 6 butter
- 1/4 light brown sugar
- 1/4 ground nutmeg
- 1/2 cinnamon
- 1/2 ground cloves
- 1
Instructions:
1. Peel, halve, and pit peaches.
2. Stir together the butter, brown sugar and spices.
3. Rub on all sides of peaches covering well (your fingers will be sticky).
4. Prepare grill for medium, direct heat.
5. Coat cooking grate with grill spray; place peaches on grate.
6. Grill 6 to 7 minutes on each side or until tender and marked, brushing with remaining mixture.
Title: Fat Free Creamy Orange Salad
Ingredients:
- 1 fat-free cool whip
- 1 fat-free cottage cheese
- 1 crushed pineapple
- 2 mandarin orange sections
- 1 sugar-free orange gelatin
Instructions:
1. Drain pineapple and orange slices well.
2. Combine cottage cheese and jello powder in blender and blend until smooth.
3. Remove from blender to large mixing bowl.
4. Fold in drained pineapple, then fold in cool whip, then orange 3/4 orange slices.
5. Transfer to large serving bowl. Arrange remaining orange slices on top.
6. Refrigerate 4 hours.
Title: Chocolate Pecan Whoopie Pies
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 eggs
- 3 vanilla
- 2 all-purpose flour
- 1 cocoa powder
- 1/3 baking powder
- 1/2 kosher salt
- 1/2 butter pecan ice cream
- 1
Instructions:
1. Preheat oven to 375°F Spray a baking sheet with nonstick spray.
2. Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes.
3. In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt.
4. Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
5. Scoop the batter by scant 1/4 cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface.
6. Sandwich 1/2 cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve.
7. Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com.