RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.015
Energy (kCal)	2556.181
Carbohydrates (g)	416.4198
Total fats (g)	99.607
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6774
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.4814
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.6713
Tocopherol, delta (mg)	0.0300
Arginine (g)	5.8249
Proline (g)	2.2180
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.9265
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	24.9440
Copper, Cu (mg)	5.3041
Maltose (g)	0.0000
Zinc, Zn (mg)	13.1736
Total lipid (fat) (g)	99.6070
Vitamin K (phylloquinone) (g)	1.6980
Cholesterol (mg)	186.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	220.5400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	390.6000
Energy (kcal)	2556.1810
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3597
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.3690
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	328.1823
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	276.0100
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.9205
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	489.3540
Fatty acids, total saturated 16:0 (g)	11.1310
Carbohydrate, by difference (g)	416.4198
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	4.8022
Tyrosine (g)	2.0296
Potassium, K (mg)	2486.2560
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	85.4000
Serine (g)	2.7370
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5997
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	1.4448
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.2454
Histidine (g)	1.2989
Isoleucine (g)	2.1664
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	12.2683
Water (g)	47.8843
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	1698.9300
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	0.0000
Sodium, Na (mg)	224.9780
Iron, Fe (mg)	16.0770
Energy (kJ)	10696.4500
Ash (g)	14.8475
Caffeine (mg)	50.3100
Glycine (g)	2.9357
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	38.2257
Fatty acids, total polyunsaturated (g)	39.0968
Vitamin E (alpha-tocopherol) (mg)	0.5895
Sucrose (g)	150.2728
Vitamin B-6 (mg)	0.4304
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	2.0688
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	2.2680
Pantothenic acid (mg)	2.1810
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	2.4009
Folate, food (g)	220.5400
Fatty acids, total saturated 20:1 (g)	0.1341
Fatty acids, total monounsaturated (g)	37.2895
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	154.2530
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	18.6682
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	876.0370
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.5812
Glutamic acid (g)	9.7405
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	3.7058
Folate, DFE (g)	220.5400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	35.9610
Tryptophan (g)	0.9603
Threonine (g)	2.0700
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	5.1336
Protein (g)	50.0150
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	36.7519
Betaine (mg)	0.1500
Phosphorus, P (mg)	1923.9270
Tocopherol, gamma (mg)	0.2500

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt. Beat until well mixed. | 2. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides. Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight). | 3. Heat oven to 325°F Cut logs into 1/4-inch square slices with sharp knife. Place squares 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set. | 4. Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency. Spread about 1 teaspoon filling on cookie, top with second cookie. Press together gently. Sprinkle with powdered sugar, if desired. | 5. Make Ahead: Prepare cookies as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw cookies completely. Prepare filling and assemble cookie sandwiches as directed. | 6. Recipe Tip | 7. Make sure not to slice the cookie dough too thick or the cookies will not be crisp. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
sugar	3/4	cup		604.485	151.197	0.0	0.0
egg	1			71.5	0.36	6.28	4.755
vanilla	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
purpose flour	1 1/2	1/2		-	-	-	-
cocoa	3/4	cup	unsweetened	141.9	37.6035	11.6745	8.4495
salt	1/4	teaspoon		-	-	-	-
sugar	1 1/2	cups	powdered	700.2	179.58599999999998	0.0	0.0
butter	1/4	cup	softened	1026.0	47.141999999999996	32.058	86.4
irish cream	2 -3	can	brewed	-	-	-	-
sugar			powdered	700.2	179.58599999999998	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Irish Cream Sandwiches