lumicero/recipes-ing2inst huggingface dataset:
Title: Nigella Lawson's Chocolate Sponge Pudding for Christmas Pudding
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1 vanilla extract
- 1/4 sugar
- 1/4 butter
- 1/4 buttermilk
- 1/4 eggs
- 3 baking powder
- 2 baking soda
- 1/2 bittersweet chocolate chips
- 3/4 heavy cream
- 3/4 light corn syrup
- 1 vanilla extract
- 1/4
- 4
Instructions:
1. Use a 1½-quart Pyrex mixing bowl.
2. Butter your heat-proof Pyrex mixing bowl. Make sure you have adequate boiling water in a pan (or a conventional steamer) on the stovetop to steam the sponge.
3. Put the flour and cocoa powder into a processor and blitz to get rid of any lumps.
4. Add all the remaining sponge ingredients to the processor and blitz, for longer this time, to mix. Take the lid off, scrape it down, then put the lid back on for 3 more long pulses. Scrape the chocolate batter into the prepared bowl, smooth it down (the batter will come only halfway up the bowl) and wrap the bowl, first, in parchment paper, then in a layer of aluminum foil, followed by a layer of plastic wrap and a second layer of foil, so no water could possibly get inches Stem in the boiling water in the pan or steamer for 1½ hours (by which time the sponge will have risen to about 1½ inches below the lip). To cook it for longer will do no harm.
5. To make the sauce, which can easily be done before you eat, and reheated just before you serve the pudding, put all the sauce ingredients into a saucepan and place over a gentle heat to melt, stirring every now and again and then whisking, off the heat, at the very end, to combine smoothly.
6. When the sponge is ready, remove it carefully from the pan or steamer without burning yourself, then unwrap from its foil and plastic wrap casing. Put a plate, or a stand, with a slight lip, on top, flip both upside down, so plate and sponge are the right way up, and wiggle off the bowl.
7. Pour some hot sauce over the sponge, so that it just covers the top and falls in glossy, licking drips down the side, and pour the rest of the sauce into a jug or bowl to be served with a spoon.
8. Make Ahead Tips:
9. Measure all the sponge ingredients the day before, ready to whiz together.
10. Make the chocolate sauce up to 1 week ahead, then cool and chill until needed, reheating gently on the stovetop or in the microwave.
11. Freeze Ahead Tip:
12. Make and freeze the chocolate sauce for up to 3 months, and reheat as above.
Title: Mom's Secret Peanut Butter Cookie Recipe
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 shortening
- 1 peanut butter
- 2 baking soda
- 1 hot water
- 2 eggs
- 1/2 salt
- 1 vanilla
- 2 1/2 flour
Instructions:
1. Sift flour once and measure.
2. Add salt and sift together.
3. Cream shortening thoroughly adding sugars gradually.
4. Add eggs one at a time beating thoroughly.
5. Add peanut butter, baking soda, water, and vanilla. Blend well.
6. Add flour gradually.
7. Roll into balls and smash with a fork.
8. Bake in a 350 degree preheated oven for approximately 10-12 minutes.
Title: Mini Shell Canolli
Ingredients:
- 2/3 ricotta cheese
- 2 confectioners' sugar
- 2 Grand Marnier
- 2 orange zest
- 1 miniature phyllo cups
- 15
Instructions:
1. In a small bowl, beat ricotta cheese on medium speed with an electric mixer for 2 minutes.
2. Add sugar and Grand Marnier. Beat 2-3 minutes or longer until mixture is smooth.
3. Mix in the orange zest and chocolate chips.
4. Chill for 1 hour.
5. Spoon 1 rounded teaspoon or pipe filling into each Fillo Shell.
6. Serve immediately.
Title: Banana Souffles
Ingredients:
- 5 sugar
- 2 bananas
- 1 fresh lime juice
- 1 salt
- 3
- 1
Instructions:
1. Preheat oven to 400°. Spray four 1-cup ramekins with cooking spray (or brush with melted butter). Add 2 tablespoons of the sugar to 1 of the ramekins and rotate it to coat with sugar. Tap the excess sugar into another ramekin and repeat until all the ramekins are coated with sugar.
2. In a food processor, puree bananas with lime juice, egg yolk and 2 tablespoons of sugar until smooth. Pour into a large bowl.
3. In a stainless steel or glass bowl, beat egg whites with a pinch of salt until soft peaks form. Add the remaining 1 tablespoon of sugar and beat until firm and glossy.
4. Using a rubber spatula, beat one-fourth of the beaten whites into the banana mixture, then gently fold in the remaining whites. Pour soufflé mixture into prepared ramekins and tap them lightly on a countertop.
5. Set ramekins on a baking sheet and bake in the center of the oven for about 15 minutes, or until golden brown and risen.
6. Serve at once.
Title: Black Licorice Pudding
Ingredients:
- 3/4 salt
- 1/4 sugar
- 4 1/2 sugar
- 1/3 cornstarch
- 2 1/2 cornstarch
- 1 unsalted butter
- 2
- 3
- 1 1/2
Instructions:
1. Combine licorice, salt, 4 cups milk, and 1/3 cup sugar in a 2- to 3-quart heavy saucepan and heat over moderately low heat (do not let boil), stirring frequently, until licorice is dissolved, 18 to 20 minutes. (If licorice is not completely dissolved, let mixture stand off heat, uncovered, whisking occasionally, 10 minutes.).
2. Increase heat to moderate and bring milk mixture to a bare simmer.
3. Stir together cornstarch and remaining 1/2 cup milk in a small bowl.
4. Whisk cornstarch mixture into licorice mixture and simmer, whisking, 2 minutes to thicken.
5. Whisk together egg yolks and remaining 2 1/2 tablespoons sugar in a medium bowl until combined well, then add hot milk mixture in a slow stream, whisking. Return to saucepan and cook over moderate heat, stirring constantly, until thermometer registers 170°F Immediately pour through a fine-mesh sieve into a clean bowl and stir in butter until incorporated.
6. Chill pudding, its surface covered wax paper, until very cold, about 4 hours.
7. Just before serving, gently whisk pudding, then divide among 6 glasses or bowls.
Title: Sweet Roll Frosting
Ingredients:
- 4 powdered sugar
- 1 vanilla
- 1 butter
- 3 evaporated milk
- 1/2 evaporated milk
- 2
Instructions:
1. Mix powdered sugar, almond extract, vanilla and 1/2 cup plus 2 tbsps evaporated milk (or whipping cream if using) to make a thick creamy mixture.
2. Add in melted butter.
3. Cook/whisk over medium heat until it starts to boil; remove from heat.
4. Spoon over baked cinnamon rolls.
5. Delicious!
Title: Blueberry Crisp for Two
Ingredients:
- 1/4 brown sugar
- 1 cornstarch
- 2 blueberries
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/4 oatmeal
- 2 butter
Instructions:
1. Stir brown sugar with cornstarch then stir in berries.
2. Transfer to lightly greased 6 cup microwave safe dish.
3. Microwave uncovered on high for 3 1/2 minutes if using fresh berries, or 6 minutes if using frozen berries (berries should look thickened and bubbly).
4. Stir once halfway through cooking.
5. For topping, mix topping ingredients together with fingers or fork until evenly mixed and spread onto a micro-safe plate.
6. Cook uncovered on high for about 4 minutes stirring once halfway through cook time, until lightly golden and crumbly.
7. Spoon over the blueberry mixture and serve immediately with a scoop of vanilla ice cream or whipped cream.
Title: Khajur Barfi recipe
Ingredients:
- 1 dates
- 1 coconut
- 250
- 1/2
Instructions:
1. Break up khajur coarsely.
2. Add milkmaid and dryfruit all in a heavy, non-stick pan.
3. Cook on slow flame, stirring continuously.
4. Do not allow to stick to bottom.
5. It takes a while to cook Stir gently till a soft lump forms.
6. Spread some of the coconut on a butter paper sheet.
7. Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
8. Chill the rolls in the fridge.
9. Cut into slices or set in a tray and cut into squares.
Title: Swedish Cookies
Ingredients:
- 2 sugar
- 1 1/2 margarine
- 2 eggs
- 1/2 molasses
- 2 pure vanilla extract
- 4 flour
- 3 ginger
- 3 cinnamon
- 1 salt
- 4 baking soda
Instructions:
1. Preheat oven 375°F.
2. Mix all dry ingredients.
3. Cream first three ingredients; add molasses and vanilla.
4. Mix well and add to dry ingredients.
5. Mix well.
6. Chill for 1 hour.
7. Divide dough into 7 equal parts.
8. Divide each section into 12 pieces.
9. Roll dough into a ball then roll in sugar.
10. Place on ungreased baking sheet and bake for 12 minutes. Let set for a minute or two on the cookie sheet.( The cookies will be puffy, centers will still be soft and the cookie will fall)
11. Note these cookies will "fall" when you take them out of the oven.
12. Let cool slightly before putting them on a cooling rack.
Title: Orange Mousse Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3/4 sugar
- 3/4 butter
- 2 margarine
- 1 eggs
- 1 orange zest
- 3/4 vanilla
- 2 buttermilk
- 2 1/2 unflavored gelatin
- 1/2 sugar
- 1/4 vanilla
- 1 orange zest
- 1 heavy whipping cream
Instructions:
1. Heat oven to 350* Grease bottoms and sides of two 8 inch round pans with shortening; lightly flour. Mix flour, baking soda and salt; set aside. Beat sugar and butter in large bowl with electric mixer on medoum speed, scraping bowl occasionally, until fluffy. Beat in eggs, orange peel and vanilla until smooth and blended.
2. Gradually beat in flour mixture alternately with buttermilk, beating after each addition until smooth. Spoon into pans.
3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Meanwhile make Orange Mousse: Sprinkle gelatin over orange juice in 1 quart saucepan. Let stand 1 minute to soften. Stir in sugar. Heat over low heat, stirring frequently, until clear and gelatin is dissolved. Stir in orange liqueur and orange peel. Refrigerate 30 to 45 minutes or until almost set. Beat whipping cream in chilled large bowl on high speed until stiff. Add gelatin mixture to whipped cream; beat on medium speed until smooth.
5. Place cake layer in center of 9 inch springform pan (there will be space around the side). Pour half of the mousse over cake, letting it fill in around the side. Top with second layer. Pour remaining mousse over cake. Refrigerate at least 4 hours or overnight until set.
6. Run knife around inside rim of pan to loosen cake; remove side of pan. Garnish cake with orange peel strips. Store covered in refrigerator.
Title: Tomato Devil's Food With Tomate Butter Cream Frosting
Ingredients:
- 2 tomatoes
- 4 brown sugar
- 1 milk
- 1/4 cake flour
- 3 baking soda
- 2 salt
- 1 unsalted butter
- 1/2 sugar
- 8 vanilla
- 1 tomatoes
- 1 unsalted butter
- 2 cognac
- 1 powdered sugar
- 1 1/2
- 4
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. For the cake: Peel and seed the tomatoes. Place them in a blender and blend until smooth. Measure off and reserve 1 1/4 c puree.
3. Place the chocolate, brown sugar, milk and one egg yolk in the top of a double broiler. Cook, stirring occasionally, over hot water until smooth and slightly thickened. Set aside.
4. Sift the flour with the baking soda and salt.
5. Beat the butter in a large mixing bowl until light. Slowly beat in the sugar. Add the remaining 2 egg yolks, one at a time, beating thoroughly into mix.
6. Add the tomato puree, vanilla and the chocolate mixture. Beat thoroughly and then fold in the flour mixture.
7. Beat the egg whites until stiff and fold into cake batter. Pour the batter into two greased 9-inch cake pans. Bake 25-30 minutes.
8. For the frosting: Cut tomato in half and place into blender. Blend until smooth. Strain through a sieve and reserve 4 1/2 tablespoons of sieved puree.
9. Beat the butter in a large bowl until light. Add the egg yolks, one at a time. Add the strained tomato puree and the cognac. Slowly beat in the powdered sugar.
10. Spread the icing over the bottom layer, the sides and the tops of the cake after they cool. Keep the place in a cool dry place.
Title: Chocolate Malted Cookies
Ingredients:
- 2 brown sugar
- 1 margarine
- 1/3 butter
- 2 sour cream
- 2 eggs
- 4 vanilla
- 3/4 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 brown sugar
- 1/4 margarine
- 1/4 butter
- 3 3/4 milk
- 1/3 powdered sugar
- 1/2 vanilla
Instructions:
1. Heat oven to 375.
2. Mix brown sugar, margarine, sour cream, eggs, and vanilla.
3. Stir in remaining cookie ingredients.
4. Roll 1/4 inch thick on floured board.
5. Cut into 2 1/2 inch rounds.
6. Place on ungreased cookie sheet.
7. Bake about 10 minutes, or until cookie bounces back when lightly touched.
8. Meanwhile, combine all ingredients for frosting, adding milk as necessary to create desired texture, OR cook first 3 ingredients together until margarine is melted and stir in remaining ingredients. (it takes less time to omit the cooking of the frosting ingredients).
9. Frost cookies.
Title: Pound Cake
Ingredients:
- 2 plain flour
- 1 self rising flour
- 2 sugar
- 5 eggs
- 1 instant vanilla pudding
- 1 vanilla
- 1 shortening
- 4 salt
- 1/2 sweet milk
- 1
Instructions:
1. Preheat oven to 275°F.
2. Mix eggs, sugar, shortening, and oil together until well blended.
3. Add salt, flour, milk, vanilla, and lemon flavoring.
4. Add instant pudding last; mix well.
5. Bake for 1 hour.
Title: Banana Cake
Ingredients:
- 1 banana cream instant pudding
- 1 eggs
- 3 water
- 1
- 1/2
Instructions:
1. Combine the cake mix,pudding mix, eggs, water and vegetable oil in a mixing bowl.
2. Beat for 4 minutes.
3. Spoon into a greased and floured cake pan.
4. Bake at 350 degrees F.
Title: Sugar Cookies
Ingredients:
- 1 1/2 flour
- 1 cream of tartar
- 1 baking soda
- 1 sugar
- 3/4 butter
- 1 egg
- 1 vanilla
Instructions:
1. Combine flour, cream of tartar and baking soda; set aside. Cream the sugar and butter. Add egg and vanilla, mixing well. Stir the flour mixture into the butter mixture. Chill the dough so it will not pick up so much flour when it's rolled out.
2. Roll on a lightly floured surface, but into desired shapes and dust with sugar.
3. Bake on a lightly buttered or oiled cookie sheet for about 20 minutes at 350 degrees, being careful not to let them get too dark. Remove the cookies from the oven and let them cool a little.
4. Ice with Somebody's Mother's Caramel butter cream and sprinkle colored glazing sugar, appropriate to the season.
Title: Elsie's Molasses "Schpücker" Cookies
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 1/2 dark molasses
- 1/2 salt
- 4 baking soda
- 3 flour
- 1 1/2 cinnamon
- 1/2 clove
Instructions:
1. Mix butter, sugar, eggs and molasses together in a bowl.
2. Add salt, baking soda, cinnamon, and cloves.
3. Stir in flour.
4. Roll into balls. Roll the balls in sugar and place on cookie sheets.
5. Bake at 350 for 8-10 minutes or until edges brown.
Title: White Chocolate Flan
Ingredients:
- 3/4 sugar
- 2 -3 water
- 6 white chocolate
- 1 coconut milk
- 1 1/2 half-and-half
- 1/2 cinnamon
- 2 Grand Marnier
- 1 Cointreau liqueur
- 1 orange, zest of
- 1/2 vanilla extract
- 3 eggs
- 3 sugar
- 1/2
Instructions:
1. You need a 10-inch flan or cake pan.
2. Preheat oven to 325°F.
3. Make Caramel Syrup: Put the sugar in a small saucepan and stir in enough water to moisten all the sugar. Heat gently until the sugar is dissolved. Then bring to a rapid boil and cook for several minutes until caramel-colored. Do not stir. (Careful! Cooked sugar is very hot and can burn the skin if it spatters.) Immediately pour the hot caramel syrup into the flan pan and swirl the pan until it coats the bottom and a bit of the sides. The caramel will harden at this point and melt again later as the flan bakes.
4. To make custard: In a heavy medium saucepan, over medium heat, combine the white chocolate with the coconut milk, half and half, cinnamon, liqueur, orange zest and vanilla extract. Cook over medium heat just until mixture is scalding-hot (not boiling) and chocolate has melted, whisking often. Remove from heat; set aside for 20 minutes or until slightly cool.
5. Using a wire whisk, beat eggs and egg yolks, and sugar in a large bowl until blended. Continue whisking the egg mixture as you slowly ladle in the hot chocolate mixture, in a thin stream, until all the hot chocolate mixture has been used up.
6. Pour custard mixture into prepared flan pan and set into a slightly larger baking pan. Pour enough boiling-hot water into the larger baking pan to come halfway up the sides of your flan pan.
7. Bake flan for one hour. Remove, cool and refrigerate.
8. Run the tip of a small, sharp knife around the edge of flan to loosen from pan. Invert onto a serving plate with a lip before serving as the caramel syrup will have melted and created a delicious sauce.
Title: Bodacious Blondies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2
Instructions:
1. Heat the oven to 350°F.
2. Line a 3-quart shallow baking pan with aluminum foil with 2 inches of foil extending beyond the edges of the pan. Lightly grease the foil.
3. Stir the flour mixture, baking powder and salt in a medium bowl.
4. Beat the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium high speed until the mixture is light and fluffy. Beat in the eggs and vanilla.
5. Reduce the speed to low. Slowly add the flour and beat just until combined. Stir in 1 3/4 cups M&M's.
6. Pour the batter into the pan. Sprinkle with the remaining M&M's.
7. Bake for 30 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.
8. Cool the blondies in the pan on a wire rack for 10 minutes. Use the foil to remove the blondies from the pan and cool completely on a wire rack.
9. Enjoy!
Title: Super Easy Rum Cake
Ingredients:
- 1 eggs
- 1 rum
- 4 water
- 1/2 water
- 1/2 rum
- 1/2 butter
- 1/4 sugar
- 1/2
- 1/4
- 1
Instructions:
1. CAKE: Mix the above together and bake in a prepared bundt pan for 1 hour at 325 F.
2. GLAZE: Boil the water, butter and sugar together for 5 minutes.
3. Add the rum and drizzle this over the HOT rum cake until it is all absorved.
4. It helps to punch holes in the cake with a fork--gently now.
5. Let this cool before serving.
Title: Chocolate Angel Food Cake
Ingredients:
- 2/3 cake flour
- 1/3 granulated sugar
- 1 1/2 vanilla extract
- 12 cream of tartar
- 1 1/2 salt
- 1 1/2 confectioners' sugar
- 1/2
Instructions:
1. Heat oven to 375 degrees.
2. Sift flour, cocoa and 3/4 cup granulated sugar together 3 times; set aside.
3. Beat egg whites at low speed in a large mixer bowl until foamy, about 5 minutes.
4. Add vanilla, cream of tartar and salt.
5. Gradually increase speed to medium while beating in remaining 3/4 cup granulated sugar, 1 tablespoon at a time, 5 minutes.
6. When sugar is incorporated, continue beating to stiff peaks, 2 minutes more.
7. Sift one third of dry ingredients over whites; gently fold in with rubber spatula.
8. Repeat process 2 more times.
9. Pour batter into ungreased 10-inch tube pan.
10. Cut through batter to remove air pockets.
11. Bake 40 to 45 minutes, until top springs back when gently pressed.
12. Invert and hang pan on neck of bottle to cool.
13. To unmold, run a thin knife around side of pan and tube; invert pan.
14. Turn cake upright onto serving plate.
15. Garnish with confectioners' sugar, if desired.
Title: American Kitchen Classic Caramel Cake
Ingredients:
- 16 unsalted butter
- 3 cake flour
- 2 1/2 baking powder
- 1 kosher salt
- 1 milk
- 2 vanilla extract
- 1 1/2 sugar
- 4 eggs
- 3 1/2 sugar
- 12 unsalted butter
- 2 evaporated milk
- 1 egg
- 2 vanilla extract
- 1 baking soda
Instructions:
1. Heat oven to 350 degrees F.
2. Butter and flour three 9" cake pans, and set aside.
3. Whisk together flour, baking powder, and salt in a bowl; set aside. Whisk together milk and vanilla in a bowl; set aside.
4. In the bowl of a stand mixer fitted with a paddle, cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition.
5. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high and beat until batter is smooth, about 5 seconds.
6. Divide batter among prepared pans, and smooth top with a rubber spatula; drop pans lightly on a counter to expel any large air bubbles.
7. Bake cakes until a toothpick inserted in the middle comes out clean, about 25 minutes. Let cakes cool for 20 minutes in pans; invert onto wire racks, and let cool.
8. When ready to frost - Whisk together 3 cups sugar, butter, milk, and egg in a 6-qt. copper saucepan or Dutch oven; set aside.
9. Heat remaining sugar in a small skillet over high heat, and cook, swirling pan, until sugar melts into an amber caramel, about 2 minutes.
10. Immediately pour caramel into milk mixture, and bring to a boil over medium-high heat; attach a candy thermometer to side of pan, and cook, stirring bottom constantly with a wooden spoon, until thermometer reads 232°, about 40 minutes.
11. Remove from heat and immediately stir in vanilla and baking soda; let sit for 1 minute.
12. Using a hand mixer, beat caramel mixture on medium-low speed until the consistency of loose pudding, about 1 minute.
13. Immediately place one cake on a cake stand and pour over 1/2 cup caramel icing; top with second cake and pour over 1/2 cup icing. Top with third cake and pour remaining icing around the top edge of cake and then over the center. Quickly spread icing over sides of cake; let icing cool completely before serving. Store at room temperature.
Title: Light and Fluffy Lemon Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1 cream cheese
- 1/8 salt
- 6 eggs
- 3 flour
- 1/4 baking soda
- 1 buttermilk
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Sift together the flour and baking soda in a small bowl.
3. In a large bowl, cream butter, sugar, cream cheese, and salt together.
4. Beat in each egg one at a time. Add the flavors.
5. Combine the flour mixture to the wet mixture.
6. Finally add the buttermilk.
7. Bake in a loaf pan for 50 minutes.
Title: Apricot Kolachkes
Ingredients:
- 1 walnuts
- 1/2 pecans
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1 butter
- 1 cream cheese
- 2 sugar
- 2 all-purpose flour
- 1 egg
- 1 water
- powdered sugar
Instructions:
1. Combine filling ingredients in a small bowl; set aside.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; add sugar, beating well.
3. Add flour, mixing at low speed until well blended.
4. Divide dough into thirds; roll each portion to 1/8-inch thickness on a lightly floured surface, and cut with a 3-inch round cutter.
5. Spoon 1/2 tsp apricot filling in center of each round.
6. Combine egg and water; brush on edges.
7. Fold opposite sides to center, slightly overlapping edges; pinch to seal.
8. Place on lightly greased baking sheets.
9. Bake at 350F for 12 minutes or until golden.
10. Remove to wire racks to cool.
11. Sprinkle with powdered sugar.
Title: Halloween Candy Cookies
Ingredients:
- 3 2/3 all-purpose flour
- 1 1/2 baking powder
- 1 1/4 baking soda
- 3/4 kosher salt
- 1 butter
- 1 1/4 brown sugar
- 1 granulated sugar
- 2 eggs
- 2 vanilla extract
- 2 -3
Instructions:
1. Preheat oven to 350°F.
2. Sift flour, baking powder, baking soda and salt into a bowl. Set aside.
3. Beat butter and sugars together with a mixer until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Add vanilla. Reduce speed to low. Add flour mixture and mix just until combined, 5 to 10 seconds. Stir in candy bits.
4. Drop dough by tablespoons onto baking sheet. Bake 15 to 20 minutes. Cool on baking sheet 2 minutes. Transfer to a wire rack to cool completely.