2 3/4 cups white sugar
3/4 cup water
1 teaspoon vanilla extract
2 teaspoons ice cream topping
1 egg yolk
1 teaspoon lemon zest
1 1/2 teaspoons lemon zest
3 tablespoons milk
1 cup HERSHEY'S cocoa
1 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups pumpkin seeds
2 eggs, lightly beaten
1 1/4 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons butter
1/4 cup cocoa
1/4 cup lemon juice
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a saucepan, combine sugar, water, vanilla extract, ice cream topping, egg yolk, lemon zest, lemon zest and milk. Bring to a boil, stirring constantly. Remove from heat. Stir in cocoa, flour, baking powder, baking soda and salt.
Grease cookie sheet or line with parchment paper. Mix together cake mix, cocoa, 1 cup sifted flour, cocoa, lemon juice, lemon zest, butter, 1/4 cup granulated sugar, corn syrup, butter, eggs, lemon juice, lemon zest and butter. Set aside.
Notify S'more Cookies, or as they are known, by blowing the opening of one S'more cup into the wind. Bake 8 to 10 minutes in the preheated oven, or until cookie is set (try to remove s'mores from the pipe with the ends of cloven fingers). Remove the crackers (remove and discard) and sprinkle S'more cookies with remaining granulated sugar.
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