xiaoxl/recipe_data huggingface dataset:
Raw Apple Cake
Category: desserts
By Stephanie Conley

The best apple cake you have ever tasted. If desired, add 1/2 cup nuts and 1/2 cup raisins.

Ingredients:
¾ cup vegetable oil
2  eggs
2 cups white sugar
2 ½ cups all-purpose flour
3 cups chopped Granny Smith apples
1 teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 teaspoons baking soda
1 (8 ounce) package cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla extract
1 pinch salt
2 ½ cups confectioners' sugar

Directions:
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 9x13 inch pan. Chop apples finely and place into a large bowl. In a separate bowl, beat eggs and oil together and pour over apples. Let stand while mixing the dry ingredients. in a medium bowl, mix sugar, flour, 1 teaspoon salt, cinnamon, nutmeg and baking soda. Fold into apples, eggs and oil and mix well. Batter will be thick. Pour into prepared 9x13 inch pan, and bake at 350 degrees F ( 175 degrees C) for 45 minutes. Once cool frost with Cream Cheese Icing. To Make Cream Cheese Frosting: In a medium bowl, combine cream cheese, milk, vanilla and pinch of salt. Gradually add sugar, beating until frosting is smooth.  Add additional milk, 1 tablespoon at a time, until frosting is desired consistency.

Yields: 1 - 9x13 inch cake

Calories: 267.8
Fat: 10.7 g
Saturated fat: 3.1 g
Carbohydrates: 41.4 g
Sugars: 30.6 g
Dietary fiber: 0.7 g
Protein: 2.6 g
Cholesterol: 25.8 mg
Sodium: 236.1 mg
Air-Fried Popcorn Chicken Gizzards
Category: meat-and-poultry
By Soup Loving Nicole

A healthier take on fried chicken gizzards. Boiling them first helps break down the muscle and tenderize them.

Ingredients:
1 pound chicken gizzards
⅓ cup all-purpose flour
1 ½ teaspoons seasoned salt (such as LAWRY'S®)
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon paprika
1 pinch cayenne pepper  (Optional)
1 large egg, beaten
cooking spray

Directions:
Bring a large pot of water to a boil. Cut gizzards into bite-sized pieces and add to the boiling water. Boil for 30 minutes. Drain. Combine flour, seasoned salt, pepper, garlic powder, paprika, and cayenne in a flat plastic container. Snap the lid on and shake until combined. Add gizzards to the seasoned flour. Snap the lid back on and shake until evenly coated. Place beaten egg in a separate bowl. Dip each gizzard piece into the beaten egg and then place back in the seasoned flour. Snap the lid on and shake one last time. Let sit for 5 minutes while the air fryer preheats. Preheat the air fryer to 400 degrees F (200 degrees C). Place gizzards in the basket and spray the tops with cooking spray. Cook for 4 minutes. Shake the basket and spray any chalky spots with more cooking spray. Cook for 4 minutes more.

Prep time: 10 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 4 servings

Calories: 236.9
Fat: 10 g
Saturated fat: 2.8 g
Carbohydrates: 11.8 g
Sugars: 0.2 g
Dietary fiber: 0.5 g
Protein: 23.6 g
Cholesterol: 330.8 mg
Sodium: 434.2 mg
Super Chocolate Goji Lemon Bar


Ingredients:
"lemon peel"

Directions:
Grind up the goji berries and cacao nibs in a coffee mill.  Then put all the ingredients into a Vita-Mix blender.
You will need a very durable blender as this can be quite dense.
Put into any mold and refrigerate until set. I estimated you will need about 4 ice cube trays for this recipe.
Bon Appetit!
Quick Keto Chocolate Mousse
Category: desserts
By France C

When a sweet craving hits, you'll have this chocolate mousse ready in no time. No need to pre-whip the heavy cream - just throw everything into a bowl and mix! Use any keto-friendly granular sweetener that measures like sugar. I prefer the powdered version of Swerve®, since it dissolves better. Adjust cocoa powder and sweetener amounts to suit your tastes. This is quite rich, so you don't need a lot to feel satisfied.

Ingredients:
3 ounces cream cheese, softened
½ cup heavy cream
1 teaspoon vanilla extract
¼ cup powdered zero-calorie sweetener (such as Swerve®)
2 tablespoons cocoa powder
1 pinch salt

Directions:
Place cream cheese in a large bowl and beat using an electric mixer until light and fluffy. Turn mixer to low speed and slowly add heavy cream and vanilla extract. Add sweetener, cocoa powder and salt, mixing until well incorporated.  Turn mixer to high, and mix until light and fluffy, 1 to 2 minutes more. Serve immediately, or refrigerate for later.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 373.4
Fat: 37.6 g
Saturated fat: 23.5 g
Carbohydrates: 6.9 g
Sugars: 0.5 g
Dietary fiber: 1.6 g
Protein: 5.4 g
Cholesterol: 128.3 mg
Sodium: 227.2 mg
Pasta con Seppioline e Zucchine alla Julienne (Zucchini and Calamari Pasta)
Category: world-cuisine
By Francesca

Squid and zucchini is a typical pairing in Italian cuisine. Try this pasta dish and you'll see why! [Recipes originally submitted to Allrecipes.it]

Ingredients:
21 ounces fresh orecchiette pasta
1 tablespoon extra-virgin olive oil
½  shallot, thinly sliced
12 ounces small squid, cleaned and cut into strips
½ cup white wine
6  tomatoes, quartered
2  zucchini, cut into long, thin strips
salt
¼ cup chopped fresh parsley
ground black pepper

Directions:
Bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water until tender yet firm to the bite, 3 to 6 minutes. Drain, reserving 1 cup cooking water. Heat olive oil in a saucepan over medium heat. Cook shallot in the hot oil until soft, about 5 minutes. Stir in squid; cook until coated with oil, about 2 minutes. Pour in wine; simmer until reduced by half, about 3 minutes. Stir tomatoes and zucchini into the saucepan; season with salt. Cook until softened slightly, 5 to 8 minutes. Stir orecchiette into the saucepan. Cook until coated with tomato and zucchini mixture, adding reserved cooking water a little at a time to make a moist sauce, 2 to 3 minutes. Garnish with parsley and black pepper.

Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
Yields: 4 servings

Calories: 626
Fat: 10.4 g
Saturated fat: 1.7 g
Carbohydrates: 95.9 g
Sugars: 7.4 g
Dietary fiber: 9.3 g
Protein: 32 g
Cholesterol: 292.3 mg
Sodium: 156.7 mg
Aruban Rice With Chicken


Ingredients:
rice, water, chicken broth, chicken leg, onion, green pepper, celery ribs, tomatoes, olive oil

Directions:
Bring the rice to a boil, using water and chicken broth, turn down heat and simmer for 15-20 minutes, until done and liquid absorbed.
Put the chicken leg in a saucepan, cover with water, and bring to boil with salt and pepper for 15 minutes.
Once chicken and rice are ready, shred the chicken from the bone.
Fry the onion, green pepper, celery and tomato in the olive oil until it's golden brown, about 10 minutes.
Add the shredded chicken and the cooked rice to the vegetables and mix thoroughly. Serve and enjoy!
Sweet Lavender Scones


Ingredients:
all-purpose flour, granulated sugar, baking powder, dried lavender blossoms, kosher salt, baking soda, unsalted butter, buttermilk, buttermilk, lemon zest, vanilla extract, sugar

Directions:
Arrange racks in upper and lower thirds of oven; preheat to 425°F Line 2 baking sheets with parchment paper.
Whisk 3 cups flour and next 5 ingredients in a large bowl. Add butter; rub in with your fingers until mixture resembles coarse meal.
Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add wet ingredients to dry ingredients. Stir until shaggy dough forms.
Transfer to a lightly floured surface; knead until dough forms, about 5 turns. Pat into a 10x6" rectangle. Halve dough lengthwise. Cut each half crosswise into 4 squares. Cut each square diagonally in half into 2 triangles. Divide between baking sheets. Brush scones with 2 tablespoons buttermilk. Sprinkle with sanding sugar.
Bake until scones are golden and a tester inserted into the center comes out clean, 13-15 minutes. Transfer to wire racks; let cool.
Serve warm or at room temperature with lemon curd.
Gold Rush Peanut Butter Cake


Ingredients:
unsalted butter, unsalted butter, creamy peanut butter, creamy peanut butter, brown sugar, eggs, all-purpose flour, baking powder, salt, milk, vanilla, cream cheese, powdered sugar, creamy peanut butter, evaporated milk, vanilla, butter, margarine, butter, margarine, powdered sugar, crunchy peanut butter, brown sugar, evaporated milk, vanilla

Directions:
For cake: In large mixing bowl, cream butter and peanut butter until light and fluffy.
Add brown sugar.
Mix to blend.
Add eggs, one at a time, mixing well after each addition.
In a small bowl, combine flour, baking powder and salt.
Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture.
Add vanilla.
Pour batter into 3 well greased and floured 9 inch cake pans.
Bake in preheated 350ºF oven until cake tests done, about 45 minutes.
Cool on wire rack to room temperature before filling and frosting the cake.
For filling: Soften margarine and cream cheese at room temperature.
Cream together well.
Add powdered sugar and continue beating until creamy.
Add vanilla and peanut butter.
Spread between cooled layers.
For frosting: Melt margarine, brown sugar and Karo syrup in boiler, bring to a boil.
Remove from heat, add milk, powdered sugar, vanilla, and peanut butter.
Beat until creamy.
Spread on top and sides of cooled cake after filling.
Zucchini Bread


Ingredients:
all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, salt, unsweetened applesauce, brown sugar, zucchini, carrot, raisins, vanilla extract, pecans

Directions:
The oven must be in high degree. Grease the loaf pan with non-stick oil spray.
Sieve all these ingredients together: all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon. After mixing all these add nutmeg, cloves, and salt in a bowl until well mixed.
Beat egg whites with a mixer to make them frothy.
Take the applesauce add brown sugar, zucchini, carrots, vanilla and mix well.
Mix in the raisins and pecans. Add the flour mixture and continue mixing.
Fill the batter into the pan where it is going to be baked.
Bake for about 1 hour 20 minutes. It is considered to be ready when becomes light brown.
Then remove from oven and let cool about 10 minutes before serving.
Flipped Egg With Cheese


Ingredients:
butter, egg, cheddar cheese

Directions:
In a bowl whisk eggs with cream until well combined.
Season with salt and pepper.
Melt butter in a skillet, then pour the eggs into the skillet; cook until bubbles appear then fip over.
Cook about 10 seconds, then cover with the slice of cheese.
Cook another 10 seconds or until cheese is melted.
Three - Rice Muffins


Ingredients:
Ener-G Egg Substitute, warm water, unsweetened soymilk, vegan margarine, canola oil, honey, maple syrup, banana, guar gum, baking powder, cardamom, nutmeg, salt, dried cranberries

Directions:
Preheat the oven to 425°F Grease 12 muffin cups.
In a large bowl, whisk together egg replacer, water, soy milk, margarine, oil, agave or honey, maple syrup and mashed banana.
Stir in the flours, guar gum, baking powder, cardamom, nutmeg and salt.
Fold in wild rice and cranberries.
Bake for 20-23 minutes, until tops are lightly brown. Cool in the tins 10 minutes before turning out onto a rack.
Orange Tilapia
Category: seafood
By SuperN

Tilapia baked in orange juice with a garlic basil topping.

Ingredients:
4  tilapia fillets
1 ½ cups orange juice
6 tablespoons butter, softened
¾ cup panko bread crumbs
3 tablespoons orange juice
2 cloves garlic, minced
1 tablespoon minced fresh basil
½ cup orange juice

Directions:
Pour 1 1/2 cups orange juice into a resealable plastic bag. Add tilapia fillets, coat with the juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 3 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Whisk butter, panko bread crumbs, 3 tablespoons orange juice, garlic, and basil together in a bowl. Remove tilapia from the orange juice and shake to remove excess liquid; arrange fillets in a 13x9-inch baking dish. Discard marinade. Pour 1/2 cup orange juice over the tilapia fillets. Spread butter mixture over the top of the filets to cover each completely. Bake in preheated oven until the liquid is bubbling and the fish flakes easily with a fork, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 3 hrs 30 mins
Yields: 4 fillets

Calories: 379.2
Fat: 19.7 g
Saturated fat: 11.5 g
Carbohydrates: 28.7 g
Sugars: 11.4 g
Dietary fiber: 0.3 g
Protein: 26.3 g
Cholesterol: 86.8 mg
Sodium: 273.1 mg
Cajun Chicken Jambalaya


Ingredients:
butter, onion, garlic, celery, bell pepper, whole tomato, long-grain rice, dried thyme, dried basil, cayenne pepper, black pepper, chicken broth, Tabasco sauce, bay leaf

Directions:
Melt butter in a large skillet.
Sauté the onion, garlic, celery and bell pepper until tender.
Add canned, crushed, tomatoes with liquid, rice, thyme, basil, Cajun spices, cayenne pepper,  chicken broth, chicken, Tabasco and bay leaf.
Bring to a boil, then reduce heat to a simmer, and cook until rice is tender.
Blue Ribbon Egg Salad


Ingredients:
eggs, celery, yellow sweet onions, mayonnaise, extra virgin olive oil, prepared mustard, cider vinegar, dried sweet basil leaves, dried dill, turmeric, Worcestershire sauce, white pepper

Directions:
Halve the eggs and separate the yolks from the whites. Chop the whites (set them aside] and, in a medium mixing bowl, mash up the yolks separately.
To the finely mashed yolks, add all the ingredients, (except for the chopped whites] saving the mayonnaise for last. Stir as you add each tablespoon of mayonnaise to make sure the mix is not getting too thin. Use only the amount that you need.
Add the chopped whites to the mix and fold them in carefully.
Refrigerate for at least one hour before serving on your favorite buns with some leaf lettuce.
I will note that I prefer using Heinz mustard in this recipe but any brand or regular yellow mustard will do. The "cooking" time refers to refrigeration.
Fireside Chat


Ingredients:
milk, white chocolate, cocoa powder, coffee

Directions:
In a small saucepan, heat the cream and milk until hot.
Turn off the heat and add the white and milk chocolate pieces.
Let sit for several minutes, then whisk until smooth.
Whisk in the cocoa; stir in the espresso and  Frangelico.
Serve hot in pre-warmed mugs.
Angel Lush with Pineapple from DOLE®
Category: trusted-brands-recipes-and-tips
By Dole

Layers of angel food cake are spread with a creamy vanilla mixture and topped with fresh berries.

Ingredients:
1 (20 ounce) can DOLE® Crushed Pineapple, undrained
1 (3.4 ounce) package instant vanilla pudding
1 cup thawed whipped topping
1 (10 ounce) package round angel food cake, cut into 3 layers
Seasonal berries

Directions:
Mix pineapple and dry pudding mix in medium bowl.  Gently stir in whipped topping. Stack cake layers on plate, spreading pudding mixture between layers and on top of cake. Refrigerate 1 hour or until ready to serve.  Garnish with your favorite seasonal berries.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 10 servings

Calories: 157
Fat: 2 g
Saturated fat: 1.6 g
Carbohydrates: 32.7 g
Sugars: 13.3 g
Dietary fiber: 1.6 g
Protein: 1.8 g
Sodium: 354.3 mg
Chicken Italian


Ingredients:
celery, onion, bell pepper, garlic cloves, chicken thighs, crushed tomatoes, dried oregano, dried thyme, bay leaves, salt, pepper, sherry wine, red wine vinegar, capers

Directions:
"Place all ingredients in slow cooker in order listed.  Cook on low for 8-10 hours. Remove skin from chicken to serve.   Serve with rice or pasta."
Caramelized Chicken Wings


Ingredients:
water, granulated sugar, peanut butter, soy sauce, honey, garlic, wine vinegar, chicken wings, sesame seeds

Directions:
Blend the water, sugar, peanut butter, soy sauce, honey, garlic, and wine vinegar together over medium heat in a large electric skillet till the sugar has dissolved and the consistency is smooth.
Put the wings in the sauce, cover it and let it simmer for 30 seconds.
Now uncover it and let it simmer for 30 minutes till the wings become soft and the sauce thickens, occasionally putting sauce over the wings.
Add sesame seeds.
Spicy Tropical Salsa


Ingredients:
mango, fresh pineapple, plum tomato, green onions, sambal oelek, lime juice, lemon juice, parsley

Directions:
In a medium bowl, combine all ingredients until well-mixed. Transfer in the refrigerator for at least 1 hour.
Serve salsa over white fish, crab cakes or with tortilla chips.
Key West Flank Steak


Ingredients:
red onion, fresh cilantro, white wine vinegar, key lime juice, extra virgin olive oil, key limes, beef flank steak, kosher salt, pepper

Directions:
In a small bowl, combine onion, cilantro, vinegar, lime juice and 2 tablespoons oil until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add lime halves. Rub steak with remaining oil; sprinkle with salt and pepper. Add to bowl; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
Drain steak, discarding marinade and limes in bowl. Place reserved marinade in a food processor; process until chopped chopped.
Grill steak, covered, over medium heat or broil 4 inches from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°], 6-8 minutes per side. Baste occasionally with reserved marinade. Let stand 10 minutes before thinly slicing steak across the grain.
Fish House Panko Cod Fillets


Ingredients:
cod, flour, egg, panko breadcrumbs, onion powder, black pepper, dried parsley

Directions:
Lay out the flour, beaten egg and Panko bread crumbs on three (3] separate plates, or shallow pans.
Mix the onion, black pepper and parsley into the panko. Blend well.
Dip the seasoned fish in the flour, then egg and then press the fish into the seasoned Panko bread crumbs, coating the fish evenly on all sides.
Grease or line a baking pan with parchment paper.
Place the fish carefully in the baking pan.
spray the top with Pam or oil.
Bake at 350 for 15 to 20 minutes.
Apricot Beer Bread


Ingredients:
all-purpose flour, baking powder, salt, sugar, beer

Directions:
Preheat oven to 350°F  Lightly grease a 9×5 inch loaf pan.
In a very large bowl, whisk together flour, baking powder, salt and sugar. Make a well in the center and add in vegetable oil and beer. Mix. Stir just until just combined.  Stir in dried apricots.  Pour batter into prepared pan.
Bake for 55-60 minutes, until the loaf is light golden brown and a toothpick inserted into the center comes out clean (the top should spring back when lightly pressed].
Turn loaf out of the pan and allow the bread to cool on a wire rack before slicing.
Cream Cheese Walnut Banana Bread


Ingredients:
butter, cream cheese, sugar, eggs, flour, baking powder, baking soda, salt, walnuts, vanilla

Directions:
Preheat oven to 350°F and grease 2 loaf pans (8x4-inch].
Beat butter and cream cheese together until smooth using a stand mixer until creamy.
While the mixer is still on, add the sugar slowly, letting it combine.
Add the eggs one at a time, again letting each egg combine before adding the next.
Combine the flour, baking powder and soda, and salt.  At this point make sure everything else is ready to combine, because once the flour hits the batter, you want to mix as little as possible.  Add the flour slowly to the mixture as the mixer is going.
Turn off the mixer and add the bananas, nuts, and vanilla. Turn the mixer on briefly to combine.
Spoon the batter into the loaf pans and bake for 50 minutes to one hour, or until a wooden toothpick inserted comes out clean (or slightly damp if you like your banana bread slightly on the undercooked side, with a gummy top *yum*].
Cool in the pan at least 10 minutes, remove and cool on a rack for at least 30 more minutes if you want nice clean slices.
Note, you do not need a stand mixer to make this recipe.  You could even do all this mixing by hand, it will just take longer.  Simply add everything in little bits (maybe 1/4 cup to 1/2 cup at a time] and stir in between until it is mixed.  Do not over beat once you have added the flour though, or the bread will be tough.
Baked Fennel


Ingredients:
fennel bulbs, milk, olive oil, parmesan cheese

Directions:
Preheat the oven to 450 degrees.
Clean the fennel, removing the upper fronds, and slice lengthwise into 1/2 inch slices.
Set the feathery leaves aside to garnish the completed dish.
Place in a saucepan and cover with milk.
Simmer for about 10 minutes or until the fennel can be easily pierced with a fork.
Remove the fennel and pat dry.
Layer in a baking dish, drizzle with two tablespoons of the oil and add salt and pepper.
Bake for about 20 minutes.
Mix the remaining oil with the cheese and breadcrumbs, and sprinkle over the dish and continue baking until golden brown.
This dish is great hot or at room temperature.
Use the discarded feathery fronds to garnish, and serve.
Healthiest Seafood Recipe Tandoori Crab


Ingredients:
cumin powder, garam masala, lemon juice, salt, chili powder

Directions:
First you need to clean the Crab. The best way to clean it is under running water.
*  Take the Crab on a chopping board and place your left Palm over the shell of the Crab. Take a knife with your right hand and place it below the eye part of the Crab. Insert little and press upwards . The shell will come out.
* You can clean the shell and can use it for garnish the Crab when serving.
* Now you can see some yellowish color things on it . You have to remove all these except the white color substances, which is the meat of the Crab . Hold it on running water and it will get cleaned .
* Now using a knife cut the Crab into two parts and keep it aside .
* Make a Tandoori masala also known as tandoori red masala using all the above ingredients in a mixing bowl.
* Mix  both the Crab part  in the Tandoori masala properly and keep it aside for half an hour to absorb all the flavours.
* Now using a iron Shewer, shew both part of the Crab and cook in an Ovalclay Tandoor for 7-8 minutes busting clarified butter on it.
* Remove from the shewer and serve hot with your choice of Sauces preferably with Mint sauce or Chutney.
Coffee Smoothie


Ingredients:
instant coffee, water, milk, vanilla ice cream, vanilla extract

Directions:
Stir together first 3 ingredients until coffee dissolves.
Pour into 2 ice cube trays, freeze until firm.
Process cubes, ice cream, chocolate syrup, vanilla and liquer in a blender until smooth.
Serve immediately.
No-Cook Mojito


Ingredients:
lime juice, lemon juice, limes, juice of, olive oil, garlic cloves, onions, dry sherry, salt, dried oregano, ground cumin, fresh ginger

Directions:
Stir together the fruit juices.  Blend in the oil and the seasonings.
Place in a bottle or jar with a tight fitting lid and refrigerate for at least one day before using.  Keeps about 2 weeks, refrigerated.
Grandma's Old Fashioned Tea Cakes
Category: desserts
By RGA

A soft teacake that is best when one to two days old. You can change flavors by substituting almond or lemon extract for the vanilla. Add a few drop of food coloring to dress up the dough for special occasions.

Ingredients:
1 cup butter
1 ¾ cups white sugar
2  eggs
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract

Directions:
In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm. Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Prep time: 45 mins
Cook time: 8 mins
Total time: 53 mins
Yields: 2 dozen

Calories: 187.8
Fat: 8.3 g
Saturated fat: 5 g
Carbohydrates: 26.6 g
Sugars: 14.7 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 35.8 mg
Sodium: 135.3 mg