MRAMG/MRAMG-Bench huggingface dataset:
Introduction: Rainbow Cupcakes. These Rainbow Cupcakes where made for my sisters birthday and for her Favorite Ipohne App "Robot Unicorn Attack." 
I have seen full Cakes from hackgadgets website made this way before and had some trouble deciding on the flavor of the cake. My sister is fond of chocolate icing which would look gross on such a pretty cake. She suggested that cupcakes were the way to go to allow more range of choices.
You will need everything you need for a normal white cupcakes with fluffy icing and some misc items.
-Cake Mix and Icing Mix
-Food Coloring
-White cup cake holders
-Some measuring cups
-Rainbow sugar sprinklers
-(optional) A small cookie scoop Step 1: Dividing the Mix. Make the cake mix based on the directions on the cake. 
I divided the mix into six bowls using decreasinly small measuring cups.
Based on the number of drops needed to color a full cake you will need to divide the drops by six for each bowl.
Cheaper white cupcake holders were chosen to allow the color to be easily seen through the paper. Step 2: Layering the Rainbow. With the help of my sister we plopped down the globs of color into the pans. This was made much easier using a small cookie scoop and not filling the scoop all the way. You have to be consistent with the amounts or the cupcake will be to large or you will run low on the mix. We order the colors based on the reminder ROYGBIV which goes red, orange, yellow ,green , blue, indigo, and violet. It was close, but we managed to fill a full set of six pans. Step 3: Baking. We baked the cupcakes based on the boxes instructions and choose the longer cook time. We also checked how done the were by testing if they spring back to shape if touched. When done they were left to cool before icing on a rack. Don't they look great? Step 4: Icing to Finish. We iced them with a great fluffy icing that is easy to make as boiling water and fat free. To finish them off we used rainbow sugar sprinklers! We even cut one open to show the wonderful layers that resulted. One cupcake was left without icing so my sister could add chocolate icing to it later. We even used her new Iphone to take pictures of everything! She loves the "Robot Unicorn Attack" on the phone!
They taste great and the food coloring "does not" stain your mouth.
Perfect for any event needing a little color!
Introduction: Tandoori Broccoli(Baked Broccoli). -Tandoori broccoli is one of the spicy finger licking food . By Marinating florets with yoghurt and all spices makes it yummy with rich flavour and nice taste.-As we are using very little oil for baking it is healthy too.Ingredients:-20 broccoli florets-one cup thick yoghurt or( greek yoghurt)-Any cooking oil.-Grated cheeseSpices:- 1tbsp Red chilli powder- 1tbsp coriander powder- 1tbsp Tandoori masala- 1tsp Garam masala-salt-Turmeric Step 1: Preparing Thick Curd:. -If you dont have thick yoghurt you can prepare thick yoghurt by removing the whey.-Take normal yoghurt in muslin cloth and hang over for 30 minutes.-After 30 minutes you can see all whey is removed and you will get thick yoghurt Step 2: Boiling Florets:. -Take broccoli florets and add to warm water and just boil for 4 minutes.-strain the water from florets and cool them(1 cup thick yoghurt is enough for 20 florets) Step 3: Marinating:. -Now take thick yoghurt in bowl add grated cheese and all spices, turmeric,red chilli powder,coriander powder Step 4: Add Remaining Spices:. -Add garam masala,tandoori masala, salt and mix every thing. Step 5: Add Florets:. -Add florets and a tsp oil and mix everything so that florets are nicely blended with yoghurt and all spices.-Marinate for 1hr Step 6: Baking. -After 1 hr you can see florets absorb the yoghurt and thick texture is seen.-place the florets on the wire rack and bake at 200 degrees for 20 minutes.-when you see entire coating is absorbed by florets and light color change you can remove them.-serve with salad and lime juice. For extra spicy sprinkle chat masala powder.
Introduction: Candy Towers Built With a Molten-Sugar Hot-Glue Gun . While everyone else was making somewhat more traditional ginger bread houses, I used a molten-sugar hot-glue gun to make some impressively tall candy towers.  The first tower was built from M&M's, and eventually the candy shell on the bottom piece fractured and dropped the whole tower.  The second tower, built from strawberry and raspberry Pez, looked like something out of Dr. Seuss.The trigger assembly on the cheap hot-glue guns was a little too small for the sugar glue sticks, so I ripped the assembly out and just fed the sugar with with my thumb.  If you have never used molten-sugar as a construction material, you really need to try.  I honestly didn't expect to get much beyond 20 M&M's high, but as you can see I was approaching 3 feet.
Introduction: How to Make Pudding- Chan. This is very simple cupcake decoration for beginners. (Like me) :p
~~~~~GET the cupcake Recipe at Our page~~~ ^_^- www.instructables.com/member/twinrabbit Step 1: Getting Ready. 1. When the cupcake is cool enough, ready to decorate Step 2: Take the Cake Off. 2. Start from the bottom. Cut out the bottom of paper cup and peel it out. Step 3: Making the Shape. 3. Cutting the large bottom of the cupcake to form the pudding shape. Step 4: Details. 5. Use nutella or melted chocolate to create the. "Caramel sauce" look.  Step 5: Finish . 6. Finish it with the Face! Use the icing pen to put in the faces. ^_^
Introduction: Used Coffee Pod Holder. Who would have believed you if, ten years ago, someone told you vending machine coffee etc. would be sold to you at premium prices. Here we are, and we're surrounded by K-Cups, Tassimo and Dolce Gusto pods, amongst others !Our "pod" machine left us wondering what to do with the used pods, still full of water, leaking and dripping, being flung towards the sink (basin), prior to disposal. Putting them in the bin (trash) immediately was no use, because they'd leak and make a mess of that too.A simple solution was literally in front of me - a plastic bottle (in this example a milk carton), but I'm sure other types will be available wherever you are in the world.Cut the top off the bottle however you wish, but if it has a handle you might find it useful to leave that in place as a "spout".Leave this container next to the pod machine, ready to dump the used pods into.Over time, the pods will leak some of the liquid left inside.This liquid can be drained off easily by squeezing the open end of the container to stop the pods falling out, and the handle can be used as a spout to direct where you pour it away.You can dispose of the full container upright in your normal trash to reduce mess, or recycle the plastic container as you normally would if recycling facilities are available where you live, having reduced the amount of mess the pods will make.
Introduction: The Wobbly Deliciousness That Is Turkish Delight. I created this Turkish Delight as the final finished layer to my multi-layered Turkish Delight Chocolate Brownie Pie. This Turkish Delight turned out so surprisingly well that I felt it deserves its own Instructable as I plan to make it many, many times.
I've also included a picture of the turkish delight as it appeared on the top of the pie - after you've had a go making this turkish delight I hope you will be inspired to make your own Turkish Delight themed creations. Step 1: Collect Up and Prepare Ingredients. You will need:
25g gelatine powder
4 tsp rose water
450g white sugar
4 drops red food colouring
And also 200ml water (thanks to Hoopajoo for pointing out the missing ingredient)
And for dusting the set turkish delight:
4 tbsp icing sugar mixed with 2 tsp cornflour Step 2: Mix, Dissolve and Simmer. Get out a big saucepan and add the gelatine, sugar, rose water and water.
Gently heat until it is all dissolved.
Once dissolved, bring to the boil without stirring. You don't want to stir it because this will cause the mixture to foam up and form sugar suds on top. Simmer for 20 to 25 min. 
Watch it carefully - During the making of this turkish delight, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And I can't stress this enough - stirring will make it bubble more. Step 3: Colour, Set, Slice and Dust. Remove from the stove, let cool for 5 min and then add the food colouring.
Scrape off the suds from the top - these suds will not go away by themselves. If they set, they will create an opaque sugary crust!
Pour into a well oiled baking tin.
After 24 hours the turkish delight is set. Slice and remove from the tin and rub in the icing sugar and cornflour mix. You can be fairly rough when peeling the turkish delight slices from the tin as they do maintain their shape.
Eat and enjoy :)
Introduction: TMNT Camouflage Cupcakes. These awesome simple to make Teenage Mutant Ninja Turtles cupcakes are made to look like  camouflage inside. A delicious combination  of chocolate and vanilla cake.  Decorated as Donatello, Raphael, Leonardo and Michelangelo.  Great for any kid's TMNT party. How To video above.YouTube Channel  https://www.youtube.com/channel/UCs2Vv7qZrJgAbEY4f_4xPNA Step 1: Gather Cake Ingredients. White cake batterChocolate cake batterGreen and black food color Step 2: Mix Colored Batter. Divide the chocolate and white batter into 4 bowls.Color one bowl of chocolate batter black.Color one bowl of white batter greenTIP: If your project allows, starting with chocolate batter or frosting makes it easier to make black. You will use less food color. Step 3: Fill Cupcake Liners. Randomly drop teaspoons and partial teaspoons of the four different colored batter (white, green, brown and black) into your cupcake liner.  Give your cupcake tin a few taps on the counter to get out air bubbles and bake. Step 4: Gather Things Needed to Decorate. White buttercream frostingGreen buttercream frostingSmall Candy eyes. You can find these at some Walmarts and at hobby stores.Tube of black piping gelBetty Crocker Fruit by the Foot Flavor Mixers,   Cherry, Orange, Raspberry and GrapeRed jelly beans Step 5: Decorate. Frost your cupcakes with the green buttercreamTo make their masks, cut the fruit roll ups into 3" strips. Use the different colors and flavors putting a strip across the cupcake at eye level. Put a little white buttercream on the back of the candy eyes and place on the fruit roll up strip.Use the piping gel to make their mouths. Give them different expressions. I used a small leaf cutter to make the ties for their masks. You could just cut them freehand.I used red jelly beans to add tongues to some of them.COWABUNGA DUDE! You have Teenage Mutant Ninja Turtle cupcakes.
Introduction: Orange Chicken (Gluten Free) +Bonus Condiment, Dynamite Sauce. This is a decently quick meal that tastes great and reheats like a dream!   Step 1: Ingredients for the Main Dish. Ingredients: 2 Cups Rice 2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water) 1 Can Bean Sprouts 1 Can Bamboo Shoots 3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)         If you prefer white meat, than 2-4 chicken breasts should do the trick Veggies (This is really up to you, we do snow peas, water chestnuts, broccoli, cabbage, green beans....etc.) Sauce: (Best Part) 1.5 Cups Orange Marmalade (look for the "all natural" kind to stay away from HFCS) 5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce) 5 Teaspoons of Sriracha (or more if you like spicy :)          **This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!  Step 2: Prepare. Put a small amount of cooking oil in one skillet and start warming up. While the oil is warming, Trim the Chicken and Cut into bite size pieces About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)  After you've started frying the chicken, start the rice. Rice: Prepare as package indicates, we use coconut milk instead of water...or half and half. Step 3: Orange Sauce...BEST PART. Easy Easy... Take the ingredients mentioned on step 1 and whisk together in large measuring cup. Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups. To recalculate, here is a small break down; 1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha) Step 4: Plate and Eat. After your chicken has reached the proper temp and the rice and veggies are all cooked up nice, plate any way you would like and get the sauce a flowin.  Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good. Ingredients:  1/2 Cup REAL Mayonnaise 2 Tablespoons Sriracha 1/4 Teaspoon Sesame Seed Oil Steps: Mix the ingredients together, ENJOY **Great with left over rice from any meal.
Introduction: Oreo 'Suprise Inside' Mini Cupcakes. Guess what I made this week? Cupcakes! But not just any ol’ cupcake…I made Oreo ‘Surprise Inside’ Mini Cupcakes! OMG so good! Take a chocolate cupcake, and make some Oreo buttercream to mound on top, then pop a mini Oreo cookie on top of it all. Pausing to visualize and drool? Well, stop drooling and start eating! (News flash: recipe below!)And…there was a surprise inside of the cupcake! Have you heard of this trend? Basically, you bake a treat into the cupcake. ‘Surprise Inside’ usually doesn’t refer to a filling in a cupcake (although it can), but something more, something a bit unexpected…like a cookie baked into a cupcake! Step 1: Fill 'er Up! . Oreo Surprise Inside Mini Cupcakes1/2 batch chocolate cake batter1 batch Oreo Buttercream Frosting (recipe below) 50 mini Oreo cookies (24 cookies for inside the cupcakes, 24 cookies for on top of the cupcakes, plus two for snacking. What, you think your willpower will hold out when faced with Oreos? Yes? Good for you! Me, not going to happen.)Mix up batter. Place mini cupcake liners in a mini cupcake tray. Fill cupcake liners half full with batter. Place mini Oreo cookie on top of batter. Top up each cupcake liner with more cake batter, until a smidgen below the top of the liner. Cookie may float a bit, but that’s ok. Step 2: It's All Good! . Bake in a 350 degree oven until set and the top of the cupcake bounces back when pressed gently with a finger. Cool. You may notice a slightly differently coloured part on the top of the cupcake if your cookie floated while baking; that’s ok! Step 3: Mix Up Some Frosting. Oreo Buttercream Frosting1/2 c. butter, softened1/2 c. shortening1 tsp. vanilla extract1 tbsp. milkabout 1 c. icing sugar, or more to taste20 mini Oreo cookiesMix butter and shortening together until…mixed. Add in icing sugar, milk, and vanilla extract. Whip until super-fluffy and then whip some more (that’s how you get that super-fluffy bakery style frosting; don’t worry if you think it’s too fluffy, as it’ll firm up later, especially if you chill it). Stir in 20 crushed mini Oreo cookies (crush in a Ziploc bag with a rolling pin). Taste test but try not to eat the entire thing with a spoon. And voila! Oreo Buttercream Frosting (oh, those sweet, sweet words!) is done!  Step 4: Frost and Enjoy! . Fit a piping bag with a round piping tip, and fill with Oreo buttercream. Make sure you do not use a fine piping tip, because Oreo crumbs will block the tip (ask me how I know) and pipe on cooled cupcakes. Top frosted cupcakes with another mini Oreo cookie. And voila! An impressive mini dessert that tastes as good as it looks!Great for Valentine's Day treats, gifts to the loved one...or some good ol' self love!For a sweet Kitchen Hack and other info, check out the original blog post.
Introduction: Job Site Shish Kabob. This is the classic recipe demonstrated by the KMB boys on the show Tool Time Step 1: Stem One Meat, and Veggies. Get only premium quality meat, and vegetables Step 2: Step 2. Open the hood of your car and pull your dip stick out and put your meat and vegetables on in any order you'd like. Step 3: Cooking It. Place the shish kabob onto your hot engine block. Turn it every few minutes until fully cooked. Step 4: Eatin It. Pull the eats off the dip stick.Then wipe the grease off the dip stick, and place back in your car
Introduction: How to Cut a Mango Decoratively. You need a ripe mango, a sharp knife, and that's it!
This instructable will teach you how to cut a mango that is very beautiful.
1. cut the two sides off the mango, getting as close to the seed as possible
2. cross-cut one of the mango sides.  
3. flip the mango side inside out to get the 'porcupine' effect
4 repeat with the other side of the mango
5 eat the middle with the seed
compost your mango skins.  
Presto!
Introduction:  Condensed Milk Iced Coffee. A nice refreshing pick me up on hot and sunny day. This recipe can also be found at gardengirlrecipes.com..Ingredients4 cups of very strong coffee, hot¼-½ cup sweetened condensed milk (depending on how sweet you want it)  6 cardamom pods 2 cups whole milk Step 1: Combine Coffee & Condensed Milk. Combine the hot coffee and the condensed milk. Step 2: Add Cardamom Pods. Add the cardamom pods and let them sit in the coffee mixture until it cools. Step 3: Remove Pods & Add Milk. Once the coffee mixture has cooled, remove the cardamom pods and add the milk. Step 4: Refrigerate & Serve Over Ice. Place the mixture in the refrigerator until ready to serve. Serve over ice.
Introduction: Cherry Oat Muffins. Here's my suggestion for an easy to make, healthy breakfast.  Make 'em the night before and grab a couple to go, along with that cup of coffee of course.  I calculate they're 160 calories each which is good compared to 377 for a commercial muffin, and they're low fat and gluten free too (providing you buy organic oats though).  I had a lot of fun creating and testing this recipe! Step 1: Gather Your Ingredients. This quantity makes 8 muffins.Dry ingredients60g oat flour (I made my own by blitzing some rolled oats in a food processor)80g rolled oats25g brown sugar½ tsp baking soda/bicarbonate of soda½ tsp ground cinnamonWet ingredients1 medium egg 200g plain yogurt 80g honey 50ml milk 2 tsp vanilla extractFruit140g frozen cherries Step 2: Where the Magic Happens. I've used an electric mixer, if you are mixing by hand I'd advise mixing the dry and wet ingredients in separate bowls first.1)     Preheat your oven to 180C.2)      Lightly spray or grease a muffin tray3)      Put the yogurt, milk, egg, vanilla and honey in a bowl and mix thoroughly.4)      Add the oats, oat flour, brown sugar, cinnamon and baking soda into the wet ingredients.  Mix thoroughly together.Warning, it’s very runny at this stage and doesn’t look too good.  Trust me, I’m a pro chef (er, nope, pro electronics technician perhaps…)5)      Add 2 or 3 cherries to each muffin indentation, then divide the batter between 8 indentations in the muffin tray.  Add the remaining cherries to the top of each muffin.6)     Place in the oven for 25 -30 minutes until golden, check they are cooked by inserting a skewer into the middle, it should come out clean. Step 3: The Final Result. And here's the resulting 8 muffins, eh? I've been robbed already.... Step 4: Notes. Apparently muffins can keep for several days in an airtight container, but to be honest, it’s difficult making them last the hour out!  They’re lush fresh ’n hot as well as cold.  They’ll make a great, healthy breakfast to go.Caveat: while 160 calories is good for a muffin, if you eat all 8 that’s a bad thing.NotesWould quick cook oats work? Probably, they’re just steamed longer and cut a little thinner at manufacturingWould fresh cherries work? Well, they’re not in season yet, though the blossom has just come out on my tree.  Does anyone want to try it and tell me?Would wheat flour work? Should do, but might make it seem slightly less moist.Milk substitutes such as almond milk? I’ve never tried any as I don’t buy them, but I don’t see why not.Without the egg? well, Mr Google is a clever bloke and has some suggestions you could try.Most importantly, will blueberries work?  I've tried frozen mixed berries with partial success, the muffins had soggy bases, probably due to moisture in the raspberries.  Perhaps If I'd defrosted and dried them 1st?  I will be trying blueberries soon.
Introduction: Valentine's Day Twizzler Flowers. I know flowers and chocolates are the norm for Valentine's day, but I like to do things just a bit differently.   The last two years I've made an editable fruit flower bouquet.  This year I wanted to try something new.  So when my wife mentioned her favorite candy is Twizzlers, I knew what had to be done.  Step 1: How to Make It. 
          If you would like to make something just a bit more memorable than roses you will need:
		1 bag strawberry Twizzlers
		1 bag multi colored Twizzlers
		Hand full of skewer sticks
		Spool of red thread
		Vase with hard foam insertFirst things first: let's try not to eat too much of our materials before we get done.  
We will begin with the easy heart shapes.  
Pull off two pieces of about 6-8 inches of the red thread.  
Take two Twizzlers and put them together about an inch over the top end of a skewer.  
Wrap the thread around the candy and pull the thread tight enough to just barely cut into the Twizzler and hold the thread in place.
Now loop each side down and around to create the heart shape.  Secure the bottom just like the top.
Congratulations. You're done.
Make a few of those and then start to get creative.  I couldn't come up with a rose shape, but I was happy with my "tulip" design.  I also made some 3D circles with different colored Twizzlers.  Not pictured, but inside the giant card is a smaller  I (heart) U design  with the skewer going through sideways to hold the letters in place.  
Once you have enough designs to fill your vase.  Figure out your arrangement and push them down far enough in the hard foam to hold the skewers in place.
Optionally, you could fill the top with other candies or some greenery.  I was going to use M&M's or lettuce but ran out of time.
I hope you liked my editable floral arrangement.  My wife sure did, it's already gone!
Introduction: Gluten-Free Brownies. In this instructable, I will show you how to make gluten-free brownies. Step 1: Ingredients. For this recipe, you will need:3/4 c mini m&ms1 c sugar2 tbsp butter2 tbsp 1/2 & 1/22 c semi-sweet chocolate chips2 eggs1 tsp vanilla extract2/3 c gluten free coconut flour1/4 tsp baking soda1/ tsp salt Step 2: Get Saucy. Melt the butter over medium high heat in a saucepan. Step 3: Now Add Some More Stuff.. Add the 1/2 & 1/2 and sugar to the saucepan and cook while staring mixture until it comes to a boil. Step 4: Add Even More Stuff... Add the chocolate chips (you can totally add to the saucepan- no need to get another bowl, unless you are filming it and wanna show your stuff). Mix until the chocolate is melted. Step 5: Yep, Add More Ingredients. Add the vanilla and one egg and stir until they're mixed in. Then add the second egg and mix it in thoroughly too. Step 6: You Know What I'm About to Say, Don't You?. Add 1/2 of the mini m&ms, stirring them until they're mixed into the batter. Step 7: Get Out That 8x8 Baking Dish. Line the 8x8 baking dish with parchment paper. Easiest way to go about this is spray some non-stick cooking spray on the dish. Now, cut the parchment paper in all four corners so you can fold the corners over in the baking dish. Step 8: Batter Up!. Fill the baking dish with your mixture and spread it out evenly. Step 9: Last Ingredient to Add!. Now, top the batter off with the rest of the m&ms and press the m&ms down into the batter. Step 10: Bakin'. Bake in an oven that's been preheated to 325° for 30 minutes. Test for doneness with a toothpick/fork. Step 11: Enjoy!. Hope you enjoyed this instructable as much as you do the brownies (if you make them).
Introduction: Healthy Lemon Chicken With Sweet Potatoes. Easy and simple no-fuss meal with classic Greek flavors – lemon, olive oil, oregano. This one-pot dish is revamped with the addition of sweet potatoes, chicken breasts, and turmericto provide maximum health benefits! Step 1: Ingredients. 4 medium sweet potatoes2 chicken breasts (boneless, skinless)½ cup fresh lemon juice (about 2 large lemons)¼ cup olive oil2 garlic cloves, minced1 tbsp Dijon mustard1 tsp oregano1 tsp turmeric½ tsp salt½ tsp pepper1 cup chicken broth1 large lemon, sliced (optional) Step 2: Prepare Chicken and Potatoes. Preheat oven to 400 degrees F.Cut sweet potatoes to desired size.* (see note) Arrange in a deep baking pan.In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine.Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Step 3: Bake. Bake in oven for 55-60 minutes. Optional: After 30 minutes, arrange lemon slices over chicken and continue baking.
Introduction: Sweet Appe Recipe. Sweet Paniyarams are very healthy snack which can be prepared in minutes. These are super delicious and are soft and spongy from inside. Easy to cook appe.Ingredients:Wheat Flour – 1 cup Sugar – ½ cup Grated/ sliced coconut – 1 tsp Crushed dry fruits – 2 tsp Crushed fennel seeds powder – 1 tsp Blueberry/ Raisins – 1 tsp (optional) Cooking soda – a pinch Oil – 2 tsp Step 1: Steps. Mix all the ingredients well to form a smooth batter using water. Heat appe pan. Put little oil in each appe pan section. Pour the batter in each section and cover the pan. Cook for 2 min and flip over the appe and cook for another 1 min till brown. Sweet appe might me sticky from inside. Let these cool down for some time and the appe would be fine. Serve appe at normal temperature.
Introduction: Sweet & Spiced Oat-Cakes. 
These are essentially fruit flapjacks with spices. Soft, sweet, buttery and flavoursome.
High in fat, sugar and carbohydrate, I made them for easy breakfasts.
This is an original recipe, I made it up myself. Step 1: Ingredients. 
>Rolled oat flakes - 250g
>Salted butter - 200g
>Honey - 100g
>Dried chopped dates - 100g
>Unrefined raw cane sugar - 50g
>Glace cherries - 50g
>Dried powdered ginger- 4 level tsp
>Dried powdered cinnamon - 4 level tsp
>Dried cloves - 6
>Dried (green) cardamom pod - 9 seeds from inside
Other fruit of the same mass can be substituted, sugars can be swapped, and I guess you could use different fat too. I didn't use the bag of mixed fruit in this batch, but initially intended to. Step 2: Preparation. 
Switch your oven on to 175oC.
On a low heat, melt the butter, sugar and honey in a small saucepan.
Chop the dates and cherries into small pieces, as you would like.
Grind the cloves and cardamom seeds with some of the sugar, mix well into the oats.
Add the ginger and cinnamon to the oats and mix well.
Toss the fruit well in the oats.
Pour in the melted butter & sugars, mix well. Step 3: Baking. 
Lightly butter a baking tin / tins of your liking / choice.
Press the mixture firmly into the baking tin / tins.
Cook for 20 min @ 175oC
Cover with foil and allow to cool.
They should turn out of a tin fairly easily being buttery.
Introduction: Mexican Shrimp Cocktail. Materials: ( the amount of ingredients depend on how much you want to make.) This recipe serves about 7-9 people. 
-2 bags of large shrimp
-1 onion 
-1 cilantro
-2 jalapeño (medium size)
-1 tomato 
-2-4 avocados 
-Hot sauce ( any kind is fine but I personally use Louisiana Hot Sauce)
-1 cup of water
-3 cans of 8 oz. tomato sauce
-ketchup
-2 bowls
-limes (if needed)
-crackers or chips for the side Step 1: . Empty out the bags of shrimp into a container and rinse with lukewarm water so they thaw out. If they have tails or skin take them off after they have completely thawed out. Step 2: . Cut the onion, tomato, and jalapenos into diced size pieces. Cut the cilantro leaves in half. Step 3: . Add all the "Chopped" ingredients, not the shrimp yet, to the bowl. Step 4: . Now get another bowl. Step 5: . Pour the water, hot sauce, ketchup, and tomato sauce in the bowl and mix. To get the liquid to taste less like tomato, add more water and hot sauce. Step 6: . Now add the liquid to the first bowl with the onion and rest of the ingredients and mix again. Step 7: . The shrimp should be ready now. If you want to get more filling, cut the shrimp in halves or thirds. Add them to the bowl. Step 8: . Now get the avocados and slice them and put them on top of the cocktail or mix them in. Step 9: . Chill itn in the refrigerator if needed. Get some crakers or chips to go on the side.  Step 10: . Enjoy!!
Introduction: Vegan Gluten-Free Buckwheat Apple Oat Rice Muffins! . Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!One muffin really fills you up with deliciousness & goodness for your body! They aren’t that sweet either. I also made them vegan! ;) Yeah! :)  They are great as a lovely breakfast on the go, or when you sit down with a good vegan café latte. I enjoy them with some vegan butter! :)These also make an excellent food gift, just see for yourself! :)Recipe: For 15 larger flower-shaped muffinsIngredients: * The dry ingredients: 2 cups of buckwheat flour 1 cup of brown rice flour 1 cup of gluten-free rolled oats 1 large juicy apple, peeled, cored & cut up into smaller chunks 1 tablespoon + 1/2 tablespoon gluten-free baking powder 1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar 2/3 cup  coconut sugar 3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons. * The wet ingredients: 2/3 cup water 1/2 cup canola oil 1 cup + 1/2 cup unsweetened soy milk Method:1. Preheat your fan oven to 200°C ( 400 F ) for about 10 minutes. If you don’t use a fan oven, change it. 2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it. 3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker.This is instead of eggs, works as a binder.  Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don’t want the air to be gone! ;) I use silicon flower mats so I don’t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins!  I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan café latte! They are very delicious! :) MMM,… Excellent with vegan butter! :)You can find this recipe also here: http://sophiesfoodiefiles.wordpress.com/2014/08/09/gluten-free-vegan-buckwheat-oat-apple-muffins/ Step 1: .  Step 2: .
Introduction: Mixed Fruit Galette. Mixed fruit galette is one of the easiest things to bake! What is great about galette is that you can use any fruit you like (well, apart from  bananas) and you don’t need any special skills to make it! It’s rustic,  which also means it doesn’t have to look perfect but it still will taste  amazing!Read more ...Enjoy our easy recipes!Visit our new website:                    www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=JxJpgTKXA7Q Step 2: Ingredients:. 500g (1.1lb) Mixed Fruit200g (7oz) Shortcrust Pastry100g (3.5oz) Caster Sugar70g (2.5oz) Unsalted Butter2 Tablespoons Freshly Squeezed Lemon JuiceEgg wash (optional) Step 3: Directions:. 1. Wash, peel, core and dice the fruit.2. In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.3. Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.4. Place the fruit mix in the middle of the pastry (don’t allow much of the liquid onto the pastry – it might become soggy).5. With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn’t matter how it looks as long as the edges are “closed” somehow.6. Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).7. Bake at 180C/350F for 20-25 minutes or until cooked.8. Serve with ice cream or sour cream! Step 4: Subscibe/Follow Us to Get the Latest Updates:. ► Website:  www.happyfoodstube.com► Pinterest:  https://www.pinterest.com/happyfoodstube► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube
Introduction: Delicious Coconut Truffles. I love these coconut truffles! They are easy to make, taste great, made of healthy ingredients, and they are good for many kinds of diets- vegetarian, vegan, paleo... So all your friend and family can enjoy them.Let's begin!  Step 1: Ingredients. For about 60 truffles you will need:750 gr of dried grated coconut14 dried dates~3 handfuls of walnuts~3 handfuls of bitter chocolate (I used 100%, but if you prefer bitter-sweet, that's OK)200 cc of coconut cream (regular cream is fine too)about 7 spoons of cocoa powder* This is merely a suggestion. You can add or remove walnuts, chocolate and dates depending on your taste. ** you will also need a food processor  Step 2: Making Coconut Butter. The first thing you need to do, is put the coconut in the food processor, and let it work for a few minutes. The little flakes should become like coconut butter. If you don't give it enough time, the whole mixture will crumble in your hands. You might need to open the lid and push some coconut down with a spatula, if it sticks to the walls.  Step 3: Dates and Cream. Once you got the right texture of the coconut, start adding the dates one by one (don't forget to take the seed out!). Next add the coconut cream, and let the whole thing mix together.Now would be a good time to taste the mixture and make sure it's sweet enough for you. if not, add more dates. Step 4: Adding the Goodies!. Now it's time to add the walnuts and chocolate. use the pulse option on your food processor, so they'll be chunks inside the truffles (yum!). You can really get creative here, and add whatever you think will go well. Other kinds of nuts, maybe even peanut butter! I've never tried that!  Step 5: The Mixture Is Done. This is what it's suppose to look like... Put it in the refrigerator for at least half an hour. It'll be much easier to work with. Step 6: Get to Work!. Now grab a spoon and start making little balls. you might need to knead the "dough" a bit so it doesn't crumble.  Step 7: Get Messy! . Last step: roll your truffles in cocoa powder. It'll give it a bitter twist, that goes well with the sweetness of the dates. Step 8: That's It!. And there you go! You made it to the end, with sticky messy hands! Congratulations :)Let it cool in the fridge for a few hours before eating it all up!
Introduction:  Matcha Chocolate. A smooth creamy matcha experience. This matcha chocolate is real easy to make. Just melt, mix, and pour into the chocolate mold. This recipe can be found at charlieforstar.com. Ingredients:¼ cup (50g) cocoa butter ⅓ cup (35g) confectioner's sugar ½ teaspoons coconut milk powder ¼ teaspoon matcha powder Step 1: Melt Cocoa Butter. In a double boiler, melt the cocoa butter until it's completely liquid. Step 2: Add Remaining Ingredients. Add in the sifted confectioner's sugar, coconut milk powder, and matcha powder. Stir until there are no lumps in the chocolate mixture. Step 3: Fill Mold. Fill the mixture in a chocolate mold. Place the chocolate in the fridge for at least an hour.
Introduction: Pecan Bars. Sticky-sweet and loaded with nuts - pecan bars aren't the prettiest treat, but they make a perfect ending to any meal. Similar to pecan pie, these awesome bars are sure to satisfy a crowd. Step 1: You'll Need. . .. SoftwareCrust
		1/3 cup pecans, roughly chopped
		3 tablespoons butter, cubed
		4 tablespoons flour
		3 tablespoons spelt flour (substitute whole wheat or regular flour if you can’t find spelt)
		2 1/2 tablespoons sugar
		pinch of saltFilling
		1/2 cup softened butter
		1 cup dark brown sugar
		1/3 cup dark corn syrup
		1/4 cup flour
		pinch salt
		1/4 teaspoon each grated fresh ginger, nutmeg, and cinnamon
		1 tablespoon whiskey
		1/2 teaspoon vanilla extract
		3 cups pecans, roughly choppedHardware
		8” x 8”  baking dish
		parchment paper or foil
		food processor
		mixing bowl
		spoon or spatula
		measuring cups and spoons Step 2: Getting Crusty. 
		Preheat oven to 350 degrees Fahrenheit
		Line baking dish with parchment or foil
		Combine pecans, butter, flour, spelt, sugar, and salt in the food processor and pulse until combined
		Press the mixture evenly into the prepared baking dish
		Bake for 25 minutes then remove and allow to cool slightly Step 3: Fill'er Up. 
		In a mixing bowl combine the butter, brown sugar, and salt
		Add the corn syrup, whiskey, vanilla, flour, ginger, cinnamon, and nutmeg and mix to combine
		Stir in the pecans
		Spread the mixture over the crust and bake for about 30 minutes or until bubbly (BE CAREFUL when removing the pan from the oven! Molten sugar burns are nothing to mess with)
		Allow to cool fully in the pan at room temperature, then chill for about 30 minutes in the refrigerator
		Remove from the baking dish by lifting the foil and cut into bars
		Enjoy!
Introduction: Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce. http://delightfulvegans.com/recipe/grand-marnier-i...I thought it was time to share one of my favourite ever recipes! I have such fond memories of this Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce recipe.It's actually my Grandma's recipe and my Mum used to make it when we were kids, on special occasions, when they'd have friends around for dinner and we had to go to bed early. Sometimes though, there would be leftovers the next day and we could have a mouthful of this absolutely divine ice cream. I don't recreate this often, but when I do, I savour every mouthful. I've never had anything like it!You'll need to get a good quality vegan vanilla ice cream for this recipe. Please don't buy the ones that taste like cardboard at the supermarkets! I used CocoLuscious ice cream. In my opinion it's the best and tastiest one in Australia (you can also get it in New Zealand and Singapore!)I just love the orange rind in this recipe - combined with the Grand Marnier liqueur it is a taste sensation. Also the crunch of the toasted slivered almonds... and the bits of toasted coconut... ok, ok, ALL of it is mouthwateringly, delectably, divinely delicious!! And then the Hot Chocolate Fudge Sauce takes it to a whole other level! We don't use alcohol in our recipes much, but when we do, we make sure we do it with style!We even made a video on how to make it on our YouTube Channel. You can check it out here:Please let us know if you make this recipe. We'd love to hear how it turned out for you! Please share this recipe with ice cream lovers around the world!! Step 1: What You Will Need. Ingredients:Grand Marnier Ice Cream1 litre of Vegan Vanilla Ice Cream1 Tbsp of Grated Orange Rind1/2 a cup of Shredded Coconut1/4 a cup of Slivered Almonds2 Tbsp of Grand Marnier LiqueurHot Chocolate Fudge Sauce1/2 a cup of Dark Vegan Chocolate1/4 a cup of Coconut Cream1/2 tsp of Vanilla ExtractA pinch of Salt2 Tbsp of Raw Sugar1 Tbsp of Coconut Oil Step 2: . Let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through. Step 3: . Put the ice cream in a big bowl and add the orange rind, toasted slivered almonds, toasted coconut and Grand Marnier and mix through until well incorporated Step 4: . Pour this mixture into a container that can be stored in the freezer. Freeze overnight, or for at least 6-8 hours Step 5: . For the hot chocolate fudge sauce, add all the ingredients to a double boiler or into a bowl over hot water and stir until melted. Pour generously over scoops of the Grand Marnier Ice Cream!
Introduction: Sweet Onion Bread. This is one of the first vegan recipes I have ever tried to make, and it was the love at the first bite! :D It's extremely delicious and crunchy, and there are so many ways you can eat it! You can even customize it by adding your favorite spices and flavors! ^_^If you like this instructable, please vote at the "Vegan Food Challenge"! :Dhttps://www.instructables.com/contest/vegan2016/If you are curious to see how I made it, and you don't want to miss this amazing recipe for tasty and healthy snack, keep on reading! Step 1: Ingredients. For this recipe you will need:- 2 sweet onions- 1 cup of ground flax seeds- 1 cup of ground sunflower seeds- 1/3 cup of olive oil- sea salt- spices of your choice Step 2: Blending All Together. Ground flax seeds and sunflower seeds until it's powdery. Transfer it into a large bowl.Peel and cut the onions and blend them as well.Add in a bowl with other ingredients and mix until compound. Add water if it's too dry. Step 3: Baking. Put the baking paper on the baking pan, spread the mixture on the paper, around 1 cm thick and bake it at 150°C for about an hour. After about 40 minutes (first check is it hard enough), turn it over carefully. If it brakes,don't worry, pieces don't have to be perfect shaped :) Step 4: Enjoy!. You can eat at just as it is, or put some mashed avocado on top, veggies, any kind of dressing that you like... Possibilities are endless! ^_^Notice: I didn't create this recipe, I just want to share the beautiful taste with as many people as I can! :)Thank you for reading! <3
Introduction: Sarah's Snack Mix Pizza. This was my oldest daughter's, Sarah, idea.   She wanted to make a snack mix pizza and it had to be with pink frosting.  She isn't old enough to have her own membership so I offered her the use of mine for this project. Step 1: Ingredients. CRUST:
2 eggs
2 Cups peanut butter
2 Cups sweetener( I used 1 cup stevia in the raw)
 
"Sauce":
Cream/milk
extract
food color
powder sugar
Toppings:
Round pretzels
Candy coated chocolate pieces
variety of nuts
chocolate chips
marshmallows
coconut flakes
Any thing else you would like Step 2: Directions. Crust Step 3: Directions. Sauce Step 4: Directions. Toppings Step 5: Eating.
Introduction: Chocolate Katamari Ball. Na na na na na na na na na chocolate katamari! Anyway, these just happen to look like an unrolled katamari. You can make them into little flowers, by adding petals to the toothpick stems. The only limit is your imagination! 
Good for parties, and easy to make while watching tv (important criteria for my projects). Step 1: Assemble!. For this you will need...
Chocolate chips (15 or so per katamari)
Whoppers (any malted balls)
Peanutbutter (preferably creamy)
Toothpicks (plain, colorful, or miniswords if you're into that)
Butter knife
Small plate
Styrofoam base (depending on your presentation, obviously not required for eating)
Gather and proceed! Step 2: Construct!. Spear the Whopper with your toothpick. Next, spread the peanutbutter on said Whopper, using your knife/finger/tongue (I won't judge). 
We shall use the peanutbutter as our cement and next we shall stick on the chocolate chips (15 to 17 should do nicely).
The more tightly you can pack the chocolate chips, the better it will look and the less peanutbutter will show. 
So that's it? Step 3: Yeah, That's It!. You're done! Devour and enjoy. Some ideas for presentation follow...
Use white chocolate/dark chocolate/peanutbutter chips
Use pink or yellow to make flowers and have a green toothpick stem.
For a more authentic katamari, use different colored white chocolate chips.
Make a forest by sticking a bunch in a styrofoam base
*Note: I am not responsible for accidentally eaten styrofoam, choking, nor any injuries that might occur while ingesting the katamari. Please chew thoroughly.
Comment/ratings always appreciated!
Introduction: THE TART AND THE QUICHE. THE INGREDIENTS......                        I like to use as much organic products as possiblethe tart:
2 1/2 cups of flour 
2 sticks of chilled butter
2 tablespoons of sugar
pinch of salt
1/2 cup of ice waterthe egg mixture:
6-8 brown free range eggs
a pint of heavy creme
salt, pepper, parsley
1/4 lb. of Romano cheesethe filling:
2 heirloom tomatoes
2 onions ( sauté in olive oil until slightly brown)
1 small fresh mozzarella
a small amount of fresh basil leavesPREPARATION:
the tart...In a mixer...place the butter along with the two tablespoons of sugar and blend until this resembles coarse meal, add the salt and flour, then mix until all ingredients are incorporated, add in the water... just a little at a time until it starts to form a ball...do not over mix, as this will result in a tough and difficult dough to roll out. If the dough is sticky, then either the butter was not chilled enough or you over mixed it...a good option at this point is to place the balls in a storage bag and refrigerate for an hour or so. Roll out the dough on a cold and well floured surface preferably stone or stainless steel, make sure that both the countertop and rolling pin are completely covered with flour, as a dry patch will make the dough stick and tear it apart...putting the tart together with pieces is not a pretty picture...work from the center and flip the dough over to keep it from sticking to the surface. Once it's rolled out, place one end of the rolling pin at the outside edge of the dough and roll backwards onto the pin and place directly over the fluted pie pan and drop the edge of the dough at the outside of the pan and un-roll until in place, move quickly before the sharp  fluted edges of the pan cuts your dough. I like to leave my edges high and unstructured but you can carefully trim the edges to give them an appearance of uniformity... When making small 4" individual tarts, pre-baking is not required but with a typical 9" tart shell it is a good practice to pre bake for 12 minutes with a sheet of parchment paper and ceramic weights @ 350 degrees.the egg mixture:
Whip the pint of heavy creme for three to four minutes on high speed or until it thickens, then add the eggs, salt, pepper and parsley. Beat this until fully incorporated and slightly thick.THE ASSEMBLY:
Place the sauté onions on the bottom of the shell, fill with the egg mixture about halfway, then evenly spread the sliced tomatoes in a circular pattern along with pieces of fresh basil and then finish with the sliced fresh mozzarella and coarsely grated Romano cheese . 
Bake these tarts @ 375 for approximately 25-30 minutes for the 4" tart and 40-55 minutes for the 9' tart.
Introduction: Brie and Vegetables Bowl. A healthy meal, snack or appetizer rich in flavor that is incredibly quick and easy. Step 1: The Recipe. Ingredients:
Brie (I use the light variety)
Red bell pepper
Red onion
White onion
Button Mushrooms
Olive Oil
Chop all of the vegetables using as much or as little as you like.
Meanwhile, drizzle olive oil onto the skillet and put over medium-high heat.
Put in all of your vegetables and cook them until the onions are just a little brown and crispy.
Cut a wedge about one serving size amount of Brie and divide it into smaller wedges, then fan out in your bowl.
An option before you put the vegetables in the bowl is to microwave the brie in the bowl for about 15-20 seconds.
Drizzle the warm olive oil over the brie wedges, then add vegetables.
Sprinkle a bit of pepper on top.
Enjoy!