Problem: Article: You can use just about any cookie for your cookie butter, but a simple sugar cookie or tea biscuit will produce the perfect crumbs for your purposes.  No matter what cookie you end up using, just be sure to try it first!  If you’re not crazy about the cookie in its original form, you probably won’t love it as a soft spread. Using your hands or a heavy kitchen implement, crush the intact cookies until you have two cups (680 g) of crumbs.  You can work with more or less cookies, as long as you adjust the quantity of brown sugar and whipping cream accordingly. It’s okay if your cookie has some chunks in it—for example, some large oats, raisins, or chocolate chips—as long as you’re okay with the resultant butter having tangible chunks in it too. Mix two tablespoons (28 g) brown sugar with the cookie crumbs in an electric food processor until you've achieved a sufficiently fine, powdery mix for your butter.  If mixing by hand, your mixture will be chunkier. If you find that your brown sugar has become rock-hard at the back of your cabinet, try tossing a piece of bread in the sugar bag and sealing it back up.  In most cases, your brown sugar will break and soften right up. Once you have a fine blend of cookies and sugar, pour ¼ cup (85 g) whipping cream into the still-running mixer.  Keep blending until you have a smooth, creamy spread. Just about any brand of whipping cream should do the trick, but you might want to select a heavy cream—about 39% fat as opposed to the 30% in whipping cream—if you prefer richer confections. If you’re making cookie butter for a party or a family gathering, you might not have to worry about leftovers.  If you’re planning to use the cookie butter gradually, though, you’ll want to put it in a lidded plastic or glass container and keep it cool.
Summary: Purchase a simple, crumbly cookie like Biscoff or Nilla wafers. Crumble the cookies. Dump the cookie crumbs and brown sugar into a blender. Add whipping cream to the running blender. Store in a lidded container in the refrigerator.

INPUT ARTICLE: Article: Place the fruit on a cutting board and get a sharp knife. Leaving the skin intact, cut the fruit lengthwise. A single cut down from the stem separates the fruit into 2 halves, revealing the edible white fruit inside. Slide the spoon between the pink skin and the white fruit. Lift the spoon to remove the fruit. The edible part comes away from the skin very easily, so doing this shouldn’t require a lot of effort. Another variety of dragon fruit is red inside instead of white. It’s still safe to eat, but not as common as the white variety. Place the 2 halves of the fruit on the cutting board, discarding the skin. The black seeds in the white fruit are edible, so there is no need to remove them. All you have to do is roughly chop the fruit into a manageable size and eat it. You can eat the fruit raw or, for added flavor, try incorporating it into a smoothie or fruit salad.

SUMMARY: Slice the dragon fruit in half. Use a spoon to separate the fruit from the skin. Chop the fruit into cubes.

In one sentence, describe what the following article is about: Do this this while you’re placing ingredients and flavors onto the pumpkin seeds. This will give the oven time to heat sufficiently before you place the seeds inside. Leave the seeds in the oven for the first 15 minutes, then inspect their progress: the seeds should be a golden color, but not yet turning dark brown or blackening around the edges. If the seeds still look uncooked and haven’t begun to brown after 15 minutes in the oven, place them back in the oven for 5 more minutes. The seeds will be quite hot when you remove them from the oven, so don’t dig in immediately. Let the seeds cool for at least 5 minutes before you grab a handful. In order to allow the seeds to cool more rapidly, and to prevent them from cooking further while still on the hot cooking sheet, use a spoon or spatula to transfer the seeds into a bowl or serving dish. If you have leftover roasted pumpkin seeds, you can place them in an airtight container, such as a Tupperware or a small plastic bag. Place the seeds in the refrigerator. They will stay edible in the fridge for up to 6 months. If you’d rather store the seeds for longer than 6 months, or if you made a large amount of pumpkin seeds, you could store the seeds in the freezer. There, they’ll last for up to a year.
Summary:
Preheat the oven to 300°F (150°C). Bake for 15 to 20 minutes. Let the seeds cool before eating. Store the leftover seeds.