lumicero/recipes-ing2inst huggingface dataset:
Title: Fancy Fudge Cake
Ingredients:
- 1 all-purpose flour
- 3/4 granulated sugar
- 1/4 molasses
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 sugar
- 1 hot water
- 1 ice cream
- 1
- 1/2
- 1 3/4
Instructions:
1. Mix flour, 3/4 cup granulated sugar, 2 tablespoons cocoa, baking powder and salt in an ungreased square pan, 9x9x2-inch. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with 1 cup sugar and 1/2 cup cocoa. Pour hot water over batter.
2. Bake 40 minutes at 350°F
3. While warm, spoon into dessert dishes and top with ice cream. Spoon sauce from pan onto each serving.
4. VARIATIONS;.
5. Crunchy Candy Cake: Substitute 1/3 cup of taffy bits or 1/3 cup of candy coated chocolate for the nuts.
6. Mallow Sundae Cake: Sutstitute 1 cup miniature marshmallows for the nuts.
Title: Grandma Chics Jelly Roll 1968
Ingredients:
- 2/3 unsifted all-purpose flour
- 1 baking powder
- 1/4 salt
- 3 eggs
- 1/4 cream of tartar
- 2 water
- 3/4 extra finely granulated sugar
- 1 vanilla extract
Instructions:
1. Grease a jelly roll pan approx 10 1/2 inches by 15 1/2 inches and then line pan with waxed paper or parchment and grease paper also lightly. Pan should have one inch sides also.
2. Preheat your oven to 375 degrees, moderately hot. With rack in centre of oven.
3. Measure unsifted flour and place into a sifter.
4. Sift flour of choice with the salt and baking powder. Sift once then return to the sifter.
5. Separate whites from yolks.
6. Beat egg whites until foamy in mixer bowl, sprinkle the cream of tartar over and continue to beat until stiff but not dry.
7. Beat egg yolks in another bowl with the water until very light and pale yellow.
8. Gradually beat the sugar into yolks, then mix in the vanilla.
9. Should have a thick ribbon like egg yolks at this time.
10. Sift the flour mixture for the second time directly over the yolks, about 1/4 at a time, folding in the dry ingredients to blend well, but not deflating the batter.
11. When all dry is folded in the yolk mixture, then fold in the stiff whites ( not dry) , folding and blending in evenly not deflating.
12. Pour batter evenly onto prepared jelly roll sheet pan.
13. Bake in preheated oven about 12 to 15 minutes, test with toothpick to make sure its done.
14. While cake is baking sprinkle a linen tea towel with extra granulated sugar.
15. Immediately when cake is baked turn out onto the tea towel peel off the paper and with a pizza sharp cutter trim away the edges from cake.
16. Beginning at the narrow edge roll up cake loosely along with the towel in between.
17. Cool the cake like this on wire rack.
18. Unroll cake and fill as desired.
19. I myself have rolled warm cakes up differently at time.
20. Sometimes I roll up loosely for five minutes, then unroll and let cool, then fill and re roll. I find it works either way.
Title: Helen's Peanut Butter Cookies
Ingredients:
- 3/4 butter
- 3/4 shortening
- 1 crunchy peanut butter
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 3 flour
- 2 baking soda
- 1/2 salt
- 1 vanilla extract
- 1/4 sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream butter, shortening, peanut butter, granulated sugar, and brown sugar.
3. Add eggs and vanilla; mix well.
4. Add flour, baking soda, and salt; mix until combined.
5. Form cookie dough into balls.
6. Place on cookie sheet.
7. Dip the bottom side of a fork into the bowl of cookie dough.
8. Dip the bottom side of the fork into granulated sugar.
9. Take bottom side of fork with sugar and flatten cookie dough ball.
10. Dip fork bottom back into the sugar and flatten cookie dough ball the opposite way so as to make cross marks.
11. Do this for each cookie on the tray.
12. Bake for 6 to 8 minutes.
13. Allow to cool for 1 minute then remove from cookie sheet to a wire rack.
Title: Kheer (Indian Rice Pudding)
Ingredients:
- 2 coconut milk
- 2 milk
- 3 sugar
- 1/2 basmati rice
- 1/4 raisins
- 1/2 ground cardamom
- 1/2 - 1 rose water
- 1/4 pistachios
- 1/4
Instructions:
1. In a large saucepan bring milks and sugar to a boil. Add rice and lower heat to a simmer. Cook and stir often until the rice is tender and mixture thickens, about 20-30 minutes.
2. Stir in the raisins, cardamom and rose water. Put in serving bowls and garnish with almonds and pistachios.
Title: Maple Walnut Cupcakes
Ingredients:
- 3/4 walnuts
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1/2 light brown sugar
- 1/2 maple syrup
- 2 eggs
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°. Toast walnuts in pie plate; set aside to cool.
2. Line muffin tins with paper liners; set aside.
3. In medium bowl, beat butter, sugar, and maple syrup with mixer on high speed till well blended--light and fluffy.
4. Lower speed to medium; beat in eggs, then vanilla and maple flavoring.
5. Lower speed to low; add flour mixture and beat just till blended.
6. Add the chopped nuts.
7. Spoon batter into prepared pans.
8. Bake until the tops are golden and springy when lightly touched, about 20-25 minutes.
9. Cool completely in muffin tins on rack.
Title: More Vegan Cupcakes
Ingredients:
- 1 apple cider vinegar
- 1 plain soymilk
- 1 1/4 flour
- 1 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1 sugar
- 1/3 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat the oven to 350º. Line muffin tin with paper cupcake liners, Set aside.
2. Mix together the soy milk and apple cider vinegar in a small bowl. Stir well and set aside for about five minutes (the mixture will curdle).
3. In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another mixing bowl whisk together the soy milk mixture, oil, vanilla, and almond extract. Add the wet to the dry ingredients and whisk together until all of the large lumps are gone. Fold in the 1/4 of finely ground almonds.
4. Fill each muffin cup about 2/3rds full. Bake for 15 to 20 minutes, until a cake tester inserted in the middle of a cupcake comes out clean.
5. Let cool in the pans for 5 minutes, then remove cupcakes from the pan and place on a wire rack. Let the cupcakes cool completely before frosting.
Title: Barmbrack
Ingredients:
- 2 1/2 black tea
- 1 egg
- 1 mixed spice
- 1 orange marmalade
- 4 sugar
- 1 1/3 self-raising flour
- 2 1/2
Instructions:
1. Place dried fruit in a bowl, cover with the hot tea and let soak overnight.
2. The next day, add the remaining ingredients. and mix well.
3. Preheat oven to 375°F Pour batter into greased 7" square pan and bake in the center of oven for 1 1/2 hours.
4. Let cool in the pan on a wire rack. Slice and serve buttered with tea.
Title: Mini Ricotta Cheesecakes With Berries
Ingredients:
- 2 part-skim ricotta cheese
- 1 light cream cheese
- 1/2 plain yogurt
- 1/2 maple syrup
- 3 egg
- 1 pure vanilla extract
- 2 blackberries
- 1 strawberry
- 1 blueberries
- 1 raspberries
- 1 -2 honey
Instructions:
1. Preheat oven to 325°F
2. For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
3. For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.
Title: Melody's Cherry Squares
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 eggs
- 2 flour
- 1 vanilla flavoring
- 1 walnuts
- 2 cherry pie filling
- 1 maraschino cherries
Instructions:
1. Combine both sticks of soft margarine and 1 cup of sugar. Blend well with a fork. Do not use melted butter. The cake mixture will not bake correctly.
2. Add 2 eggs and beat well.
3. Add 2 cups flour and 1 tsp of vanilla and stir until blended.
4. Place three-quarters of the batter into a well-greased and floured 13”x 9” pan.
5. You will have to spread the mixture with a floured hand or wet spoon if it's too sticky to work with.
6. Spread both cans of cherry pie filling on top of batter.
7. Drop remaining batter over filling in dabs. Sprinkle either walnuts or pecans over the top.
8. Bake at 350 degrees for 50-60 minutes or until batter is done. I had to bake mine the first time about 20 minutes longer.
9. After they are cooled, you can cut them into any size squares and top each one with a maraschino cherry.
Title: Mom's Apple Crisp
Ingredients:
- 4 sliced apples
- 1 sugar
- 1/2 water
- 7 butter
- 1 cinnamon
- 3/4 flour
Instructions:
1. While cutting apples, cut into 1/4" thick slices.
2. Butter small baking dish.
3. Place apple slices in dish.
4. Combine water& cinnamon, pour over apples.
5. Work together sugar, flour& butter til crumbly, spread evenly over apples.
6. Bake slowly, uncovered at 375 for 45 minutes or until apples are tender.
7. Serve hot with Cool Whip or vanilla ice cream.
8. **note,I prefer lots of"crumblies" with my apple crisp, so I often double the ingredients for the topping.
9. **.
Title: Apple and Apricot Crisp
Ingredients:
- 1/3 brandy
- 2 all-purpose flour
- 1/4 dark brown sugar
- 3 salt
- 1/8 butter
- 3 old fashioned oats
- 1/3 apples
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. In a small bowl, soak the apricots in brandy for 5 minutes.
3. Blend flour, brown sugar, salt and butter until mixture resembles coarse meal.
4. Add oats and almonds and toss.
5. In a 9 inch glass pie dish, toss together apples, apricots and brandy.
6. Sprinkle oat mixture evenly over top and bake for 30-35 minutes, or until apples are tender and topping is browned.
Title: Oat-Coconut Cookies
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 egg
- 1 quick oats
- 1 flour
- 1 instant coconut cream pudding mix
- 1/2 baking soda
- 1/2 cream of tartar
- 1/4 salt
Instructions:
1. Cream shortning and sugar.
2. Add egg; mix well.
3. Combine dry ingredients.
4. Add to creamed mixture; mix well.
5. Roll into 1 inch balls.
6. Place on kightly greased baking sheet.
7. Flatten with a fork.
8. Bake at 350* for 11 minutes, until edges begin to brown.
9. Cool on wire racks.
Title: Sloppy Peanut Butter Oreo Fun
Ingredients:
- 6 peanut butter
- 1 Cool Whip
- 1/4 water
- 1/3
Instructions:
1. Grab a microwave bowl or container.
2. Place your oreos in a star pattern in the bottom.I usually eat one and then have 5 to form the star pattern.:).
3. Put an even dab of peanut butter on the top of each oreo cookie.
4. Now pour enough water to just reach the tops of the flat oreos. I estimate about 1/3 cup.
5. Now microwave with a loose fitting lid for about 30 seconds.
6. While you wait, get your cool whip ready.
7. When the cookies are done heating you can stir them up or leave them set, but make sure they cool.
8. Now enjoy dipping and dunking the creation into your cool whip.
9. You can also mix in the cool whip if you like. I personally enjoy the separate temperatures and tastes and mix in my mouth.
Title: Salted Caramel Shortbread
Ingredients:
- 185 butter
- 75 caster sugar
- 250 plain flour
- 185 butter
- 75 caster sugar
- 3 golden syrup
- 300 sweetened condensed milk
- 150
Instructions:
1. Line an 18x27cm (7x11inch) rectangular cake tin with non-stick baking paper. Heat the oven to 180c.
2. Place the butter and sugar for the shortbread into a bowl and beat with a wooden spoon until fluffy and light. Next, beat in the flour until it forms a soft dough. Press the mixture evenly into your cake tin and bake for 220-25 minutes until pale golden.
3. Place the caramel ingredients into a large saucepan over a medium heat. Stir continuously until the sugar has dissolved, then turn the heat up and boil for 5-7 minutes, stirring all the time to ensure the mixture doesn't burn.
4. The caramel is ready when it turns a deep golden colour and has thickened to a soft fudge consistency. Stir in a teaspoon of salt (trust me!) and then pour the caramel over the shortbread and leave to set for about an hour.
5. Put the chocolate in a bowl on top of a small saucepan of simmering water and stir until melted. Pour the melted chocolate over the caramel, and leave in a cool place to set. Once set, cut into squares and serve, or keep in a tin for up to 1 week.
Title: Sugar Cookies
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 4 flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
Instructions:
1. Cream sugar and butter, then add egg and vanilla and beat well.
2. Sift together dry ingredients and add to butter mixture and mix well.
3. Roll 1/8-inch thick on floured surface, then cut into desired shapes and decorate as desired.
4. Original recipe says to bake on ungreased baking sheet for 12 minutes at 375°F.
5. Time will vary depending on your oven. I could bake them 12 minutes in my old oven, but in my new oven I only bake them 9 or 10 minutes.
Title: Red Fruit Passion Fruit Cobbler
Ingredients:
- 700 caster sugar
- 4 plain flour
- 200 baking powder
- 1 1/2 salt
- 1 caster sugar
- 50 butter
- 6 cinnamon
- 120 vanilla extract
- 1 1/2 mascarpone
- 1 creme fraiche
- 110 icing sugar
- 110 passion fruit
- 25
- 2
Instructions:
1. Preheat the oven to 200ºC and fill a 9-inch oven-proof dish with the red fruit and sprinkle with the sugar.
2. Make the topping by combining the flour, baking powder, salt and sugar until well mixed. Add the butter until the mixture is crumbly. Add the vanilla essence and the cinnamon and gradually and the milk to create a dough.
3. Use your hands, or if the dough is particularly sticky, a pair of spoons, to shape 6 small scones of dough and lay them on top of the filling, covering most of the surface of the fruit (though they will expand). Sprinkle the scones with sugar and the flaked almonds and bake for 35 – 45 minutes.
4. To make the sweet mascarpone cream:
5. Combine the mascarpone and crème fraiche, stirring until it’s lump free. Then add the icing sugar and mix well.
6. To assemble:
7. Serve the Cobbler, allowing one scone per person, with the Mascarpone cream and a dollop from the passion fruit (about a third of a fruit to half per person).
Title: Stained Glass Window / Lollipop Cookies
Ingredients:
- 4 flour
- 1 margarine
- 1 1/4 sugar
- 2 eggs
- 1/4 lemon juice
- 1/4 salt
- 1 vanilla extract
- 1/4
- 18
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients, excluding lollipops, to form dough.
3. Roll out the dough on a lightly floured work surface.
4. With a scalloped-edged cookie cutter, cut large circles from dough.
5. Place the scalloped circles onto lined cookie sheets.
6. With a small cookie cutter, cut out desired shape from the centers of each circle.
7. Remove the dough and fill the shape with crushed lollipops.
8. Bake for 10 minutes, or until the candy melts in the cookie centers.
9. Allow to cool before removing from tray.
Title: Christmas Chocolate Yule Log
Ingredients:
- 1 1/4 chocolate
- 600
- 3
- 1
Instructions:
1. Put lemonade into a bowl.
2. Get a serving plate ready.
3. Take a biscuit and dip it fully into the lemonade (don't do it too long as you don't want the biscuit to fall apart).
4. Then spread one side of bikky with cream. repeat the steps with all the biscuits and join them together as you go to make a log.
5. (I sometimes make them into a circle and make a cake).
6. After you have used up all the bikkys (remembering that kids just have to have one or two themselves lol) spread remaining cream onto the top and sides of log.
7. Sprinkle grated chocolate over the log and then give the rest of chocie to kids to eat.
8. Put the log in the fridge for at least 45 minutes to set. Enjoy.
9. The time to make this log depends on how many kids you have helping you.
10. For variations:
11. Adults could add Tia Maria to cream.
12. Kids could add strawberry flavouring to cream.
Title: Angel Food Cake--Deluxe
Ingredients:
- 1 cake flour
- 1 1/2 confectioners' sugar
- 1 1/2 cream of tartar
- 1 1/2 salt
- 1/4 granulated sugar
- 1 vanilla extract
- 1 1/2
- 1/2 - 1
Instructions:
1. .Heat oven to 375 degrees.
2. Stir together cake flour and confectioner's sugar; set aside.
3. In a large mixer bowl, beat egg whites, cream of tartar, and salt until foamy.
4. Add the granular sugar, 2 tablespoons at a time, beating at high speed until the meringue holds stiff peaks. (This takes up to 10 minutes.).
5. Gently fold in the extracts by hand.
6. Sprinkle the flour-confectioner's sugar mixture, 1/4 cup at a time, over the meringue, folding it in gently just until flour-sugar mixture disappears. DO NOT OVER-MIX OR CAKE WILL BECOME TOUGH!
7. Push batter into ungreased tube pan, turning it several times to fill pan evenly. Gently cut through the batter with a knife to remove air bubbles.
8. Bake 30-35 minutes or until the top springs back when touched lightly with finger.
9. Remove from oven and immediately invert the tube over weighted glass bottle; let hang upside down until cake is completely cool (about 2 hours.).
10. To remove cooled cake from tube pan, loosen first by moving table knife up and down against side of pan. Next, turn the pan over and hit one side; the cake will slip out onto the platter.
Title: Peppered Raspberries
Ingredients:
- 32 fresh raspberries
- 4 white sugar
- 2 Grand Marnier
- 4 fresh ground pepper
- 1 vanilla ice cream
Instructions:
1. Wash raspberries. Mix with sugar & Grand Marnier, if using. Let marinate for 5 minutes. Give the berries a dusting of freshly ground black pepper, about 20 turns on a pepper mill. Stir the ice cream by hand until soft. Fold in the whipping cream. Add the raspberries and their juices. Mix well and serve in individual dessert or burgundy glasses.
2. Garnish with fresh raspberries & mint leaves, if desired. Enjoy!
Title: Brown-Sugared Strawberries with Creme Anglaise
Ingredients:
- 3 strawberries
- 1/3 brown sugar
- 1/4 granulated sugar
- 1/4 salt
- 2 eggs
- 2 vanilla extract
- 1 mint sprig
- 1/8
Instructions:
1. Combine strawberries and brown sugar and let stand at room temperature for 30 minutes.
2. Combine granulated sugar, salt and eggs in a large bowl, stirring well with a whisk.
3. Heat milk in a small, heavy saucepan over medium-high heat to 180°F or until tiny bubbles form around the edge, but do not boil.
4. Gradually add milk to egg mixture, stirring constantly with a whisk.
5. Return milk mixture to pan; cook over medium-low heat for 5 minutes or until slightly thick and mixture coats the back of a spoon (stir constantly).
6. Remove from heat; stir in extracts.
7. Serve warm or chilled over strawberries.
8. Garnish with mint, if desired.
Title: Campfire Bananas
Ingredients:
- 1 banana
- 1 sweetened coconut
- 1
Instructions:
1. Place banana on flat surface. With the banana still in its peel, make an incision lengthwise on the top of the banana through the length of the peel and the fruit leaving the underside uncut. Pull the sides of the banana apart and sprinkle chocolate chips inside.
2. Wrap in aluminum foil and bake for 10-15 minutes on high heat until the fruit is hot and soft and the chocolate has melted. Discard the foil and pull sides of the banana apart. Sprinkle coconut over melted chocolate and serve with spoon.
3. Serve hot.
Title: Pina Colada Biscotti
Ingredients:
- 4 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 1/3 white sugar
- 3 eggs
- 2 rum
- 2 pistachio nut
- 1 1/2 sweetened flaked coconut
- 1
- 1/2
Instructions:
1. In a large bowl, cream together the butter and 1 1/3 cups of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the rum, pineapple juice and coconut extract until well blended. Combine the flour, baking powder and salt; stir into the batter. Stir in the pistachio nuts, pineapple and coconut until evenly distributed. Cover and refrigerate for about 10 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
3. Divide the dough into four equal parts. Form each piece of dough into a 12 inch long log shape on a lightly floured surface. Place two logs onto each cookie sheet, and pat down until they are about 3 inches wide. There should be at least 2 inches of space between each log.
4. Bake for 30 minutes in the preheated oven, until firm but not crisp. Remove from the oven, and allow to cool for at least 10 minutes.
5. Place the biscotti bars on a cutting board, and use a serrated knife to cut into 3/4 inch wide diagonal slices. Return the slices to the baking sheets cut side down. Return to the oven. Bake for 8 minutes, then turn the cookies over, and bake for an additional 8 minutes, or until lightly toasted.
6. Cool completely, then store in an airtight container.
Title: NO BAKE Strawberry Cream Bowl Cake
Ingredients:
- 2 boiling water
- 1 strawberry gelatin
- 2 frozen strawberries
- 1 lemon juice
- 1 heavy cream
- 1 cornstarch
- 2
Instructions:
1. Stir boiling water into strawberry gelatin in a large bowl until completely dissolved.
2. Drain strawberries, reserving syrup.
3. Puree strawberries in the blender and stir into gelatin, along with lemon juice.
4. Chill mixture in refrigerator, stirring occasionally, until as thick as an egg white.
5. While mixture chills, cut jelly rolls into 1/4 inch slices.
6. Line a 2 quart mixing bowl with plastic wrap and arrange jelly roll slices close together to line bowl.
7. Fold whipped cream into thickened strawberry mixture until no streaks of white remain.
8. Spoon into jelly roll lined bowl.
9. Chill until firm, about 3 hours or overnight.
10. Unmold dessert onto serving plate.
11. Garnish with additional whipped cream, if desired and serve with strawberry glaze.
12. Strawberry Glaze: Stir reserved strawberry syrup into 2 tsp cornstarch in a small saucepan.
13. Cook, stirring constantly, until mixture thickens and clears.
14. Cool and refrigerate.
Title: Pate Brisee2
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 flour
- 1/4 unsalted butter
- 3 shortening
- 2 sugar
- 1/3
Instructions:
1. Cut butter and shortening into the flour.
2. Dissolve the sugar in the iced water, then dribble into the flour while mixing.
3. Knead it on a floured surface (wax paper doesn't work too well with this dough) until you see no lumps of butter or shortening.
4. Divide so you can work with only portions of the dough.
5. Refrigerate for two hours, before filling as a pie or cookie.
Title: Witches' Brooms
Ingredients:
- 1/2 brown sugar
- 1/2 butter
- 2 water
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/8 salt
- 10 shortening
- 2 chocolate chips
- 2/3
- 1/3
Instructions:
1. Heat oven to 350ºF.
2. Mix brown sugar, butter, water, and vanilla in a medium sized bowl until well combined.
3. Stir in flour and salt.
4. Shape dough inot 20 - 1 1/4" balls.
5. Place pretzel rods on ungreased cookie sheet. Press a ball of dough onto the cut end of each pretzel rod.
6. Press dough with fork to resemble "bristles" of a broom, making sure to leave the pretzel rod inside the dough covered.
7. Bake about 12 minute or until set but not brown.
8. Remove from cookie sheet. Cool completely on wire rack, about 30 minute.
9. Cover cookie sheet with waxed paper. Place brooms on waxed paper.
10. Heat shortening and chocolate chips over low heat in a small saucepan, stirring occasionally, until melted and smooth; remove from heat.
11. Spoon melted chocolate over brooms at the point where the dough meets the pretzel rod. Cover some of the pretzel rod and some of the cookie, but not the bristles.
12. Drizzle with melted butterscotch chips across the chocolate to resemble string holding the bristles and broom together.
13. Let stand until chocolate is set.