ademchaoua/GeneralTextCorpus huggingface dataset:
Microwave Brownie in a Mug
 One cup, a few minutes, and a whole lot of warm, fudgy goodness—this easy brownie in a mug is the ultimate solo indulgence. Ingredients 2 tablespoons unsalted butter 3 tablespoons semisweet chocolate chips 2 tablespoons (packed) dark brown sugar ⅛ teaspoon vanilla extract Pinch salt 1 egg yolk 3 tablespoons all-purpose flour Vanilla ice cream or whipped cream, for serving (optional) 2 tablespoons unsalted butter 3 tablespoons semisweet chocolate chips 2 tablespoons (packed) dark brown sugar ⅛ teaspoon vanilla extract Pinch salt 1 egg yolk 3 tablespoons all-purpose flour Vanilla ice cream or whipped cream, for serving (optional) Vanilla ice cream or whipped cream, for serving (optional) Instructions Place the butter and chocolate chips in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in 20-second increments in the microwave, on high power, stirring in between, until the chocolate is mostly melted, about 40 seconds total. Using a small spoon, stir until completely smooth. Stir in the sugar, vanilla, and salt. Add the egg yolk and stir until smooth. Stir in the flour until smooth and shiny. Using a paper towel, wipe down the batter on the inside edges of the mug. Microwave, uncovered, on high power for 45 to 55 seconds until puffed and set. (You may need to adjust the time for less or more powerful microwaves.) Let the brownie rest for 5 minutes. Serve in the mug with a scoop of vanilla ice cream or a dollop of whipped cream. Note: If you'd like melty chocolate chips on top, as shown in the photo, microwave the mixture for 30 seconds, sprinkle on some chips, then finish cooking for 15 to 25 seconds more. Place the butter and chocolate chips in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in 20-second increments in the microwave, on high power, stirring in between, until the chocolate is mostly melted, about 40 seconds total. Using a small spoon, stir until completely smooth. Stir in the sugar, vanilla, and salt. Add the egg yolk and stir until smooth. Stir in the flour until smooth and shiny. Using a paper towel, wipe down the batter on the inside edges of the mug. Microwave, uncovered, on high power for 45 to 55 seconds until puffed and set. (You may need to adjust the time for less or more powerful microwaves.) Let the brownie rest for 5 minutes. Serve in the mug with a scoop of vanilla ice cream or a dollop of whipped cream. Note: If you'd like melty chocolate chips on top, as shown in the photo, microwave the mixture for 30 seconds, sprinkle on some chips, then finish cooking for 15 to 25 seconds more. Nutrition Information Powered by Per serving (1 servings) Calories: 567 Fat: 37 g Saturated fat: 22 g Carbohydrates: 58 g Sugar: 36 g Fiber: 3 g Protein: 6 g Sodium: 19 g Cholesterol: 207 mg Per serving (1 servings) Calories: 567 Fat: 37 g Saturated fat: 22 g Carbohydrates: 58 g Sugar: 36 g Fiber: 3 g Protein: 6 g Sodium: 19 g Cholesterol: 207 mg
Chocolate Chip Cookie In A Mug
 Get your chocolate fix fast with this warm and gooey chocolate chip cookie in a mug recipe. No need to turn on the oven! Ingredients 1 tablespoon unsalted butter 2 tablespoons packed dark brown sugar ⅛ teaspoon vanilla extract Pinch salt 1 egg yolk 3 tablespoons all-purpose flour Pinch baking soda 1 heaping tablespoon semisweet chocolate chips 1 tablespoon unsalted butter 2 tablespoons packed dark brown sugar ⅛ teaspoon vanilla extract Pinch salt 1 egg yolk 3 tablespoons all-purpose flour Pinch baking soda 1 heaping tablespoon semisweet chocolate chips Instructions Place the butter in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in the microwave for about 30 seconds. Using a small spoon, stir in the brown sugar, vanilla, and salt (don't worry if it looks a little separated). Add the egg yolk and stir until smooth. Stir in the flour and baking soda. Stir in two-thirds of the chocolate chips, and then sprinkle the remaining chips on the top. Microwave on high heat for about 45 seconds, until the dough puffs and looks dry. Remove from the microwave and let cool for a few minutes before eating. (The cookie should be eaten warm; it dries out once cool.) Pro Tip: For clean edges, use a paper towel to wipe off any batter from the inside of the cup (up to the level of the batter) before baking. Place the butter in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in the microwave for about 30 seconds. Using a small spoon, stir in the brown sugar, vanilla, and salt (don't worry if it looks a little separated). Add the egg yolk and stir until smooth. Stir in the flour and baking soda. Stir in two-thirds of the chocolate chips, and then sprinkle the remaining chips on the top. Microwave on high heat for about 45 seconds, until the dough puffs and looks dry. Remove from the microwave and let cool for a few minutes before eating. (The cookie should be eaten warm; it dries out once cool.) Pro Tip: For clean edges, use a paper towel to wipe off any batter from the inside of the cup (up to the level of the batter) before baking. Nutrition Information Powered by Serving size: 1 mug Calories: 383 Fat: 20 g Saturated fat: 12 g Carbohydrates: 47 g Sugar: 27 g Fiber: 2 g Protein: 5 g Sodium: 203 mg Cholesterol: 177 mg Serving size: 1 mug Calories: 383 Fat: 20 g Saturated fat: 12 g Carbohydrates: 47 g Sugar: 27 g Fiber: 2 g Protein: 5 g Sodium: 203 mg Cholesterol: 177 mg
Australian Archives - Once Upon a Chef
22 Quick and Easy Recipes in 30 Minutes (or less) + 5 Chef Secrets To Make You A Better Cook! AboutPro TipsMy Recipe Box About Pro Tips My Recipe Box RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost RecentCookbooks RecipesDinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent DinnerDessertVegetables & SidesSaladsSoupsAppetizersMost PopularBreakfast & BrunchBread RecipesSnacksDrinksVegetarianQuick & EasyHolidaysSauces & DressingsMake-AheadFreezer-FriendlyGluten-Free AdaptableMost Recent Dinner Dessert Vegetables & Sides Salads Soups Appetizers Most Popular Breakfast & Brunch Bread Recipes Snacks Drinks Vegetarian Quick & Easy Holidays Sauces & Dressings Make-Ahead Freezer-Friendly Gluten-Free Adaptable Most Recent Cookbooks Find a Recipe Home Most Popular Australian Recipes 1 Chocolate Pavlova with Mascarpone Cream & Raspberries 2 Pavlova 1 Chocolate Pavlova with Mascarpone Cream & Raspberries 1 Chocolate Pavlova with Mascarpone Cream & Raspberries 2 Pavlova 2 Pavlova 22 Quick and Easy Recipes in 30 Minutes (or less) Latest Australian Recipes Pavlova Chocolate Pavlova with Mascarpone Cream & Raspberries Pavlova Pavlova Chocolate Pavlova with Mascarpone Cream & Raspberries Chocolate Pavlova with Mascarpone Cream & Raspberries
Cream Cheese Frosting
 If you’re looking for the ultimate cream cheese frosting recipe, this is the one! It comes together quickly and works like a charm on just about any cake. Ingredients 8 oz full-fat, brick-style cream cheese, preferably Philadelphia brand, softened but still cool 1 stick (½ cup) unsalted butter, softened but still cool 1 teaspoon vanilla extract Pinch salt 4 to 5 cups confectioners' sugar 8 oz full-fat, brick-style cream cheese, preferably Philadelphia brand, softened but still cool 1 stick (½ cup) unsalted butter, softened but still cool 1 teaspoon vanilla extract Pinch salt 4 to 5 cups confectioners' sugar Instructions In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. If the frosting is too thin, or you prefer a sweeter frosting, add the remaining cup of sugar and beat again. Make-Ahead Instructions: Store the frosting in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator. Before using, let the frosting sit at room temperature for a bit to soften, then beat briefly with an electric mixer to restore its creamy texture. In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla, and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low to combine. Once all of the sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. If the frosting is too thin, or you prefer a sweeter frosting, add the remaining cup of sugar and beat again. Make-Ahead Instructions: Store the frosting in an airtight container in the refrigerator for up to a week, or freeze for up to 3 months. If frozen, thaw overnight in the refrigerator. Before using, let the frosting sit at room temperature for a bit to soften, then beat briefly with an electric mixer to restore its creamy texture. Nutrition Information Powered by Per serving (24 servings) Calories: 144 Fat: 7 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 20 g Fiber: 0 g Protein: 1 g Sodium: 41 mg Cholesterol: 21 mg Per serving (24 servings) Calories: 144 Fat: 7 g Saturated fat: 4 g Carbohydrates: 20 g Sugar: 20 g Fiber: 0 g Protein: 1 g Sodium: 41 mg Cholesterol: 21 mg
Peach Crisp
 This peach crisp with a generous oat-pecan streusel is summer comfort food defined. Ingredients For the Filling 3 pounds peaches, peeled, pitted and cut into ¼-inch slices 2 tablespoons lemon juice, from 1 lemon ⅔ cup granulated sugar 2 tablespoons cornstarch ½ teaspoon vanilla extract ⅛ teaspoon salt 3 pounds peaches, peeled, pitted and cut into ¼-inch slices 2 tablespoons lemon juice, from 1 lemon ⅔ cup granulated sugar 2 tablespoons cornstarch ½ teaspoon vanilla extract ⅛ teaspoon salt For the Topping ¾ cup packed dark brown sugar ¾ cup all-purpose flour ½ cup old-fashioned rolled oats ⅔ cup pecans, chopped 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 stick (½ cup) unsalted butter, softened ¾ cup packed dark brown sugar ¾ cup all-purpose flour ½ cup old-fashioned rolled oats ⅔ cup pecans, chopped 1 teaspoon ground cinnamon ¼ teaspoon nutmeg ¼ teaspoon salt 1 stick (½ cup) unsalted butter, softened For Serving Vanilla ice cream or sweetened whipped cream Vanilla ice cream or sweetened whipped cream Instructions Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish. Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier). Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving. Preheat the oven to 350°F and set a rack in the middle position. Butter a 2-qt baking dish. Make the peach filling: In a large bowl, combine the peaches, lemon juice, granulated sugar, cornstarch, vanilla, and salt. Mix well to coat the peaches evenly. Make the streusel topping: In a medium bowl, mix together the brown sugar, flour, oats, pecans, cinnamon, nutmeg and salt, using your fingers to rub out any lumps of brown sugar. Add the soft butter and mix with a spoon until the mixture is crumbly (go ahead and use your hands if it's easier). Transfer the peaches to the prepared baking dish and press into an even layer. Sprinkle the streusel evenly over top. Bake the crisp for 40 to 45 minutes, until the topping is golden brown and the filling is bubbly. Remove from the oven, and cool for at least 20 minutes before serving. Nutrition Information Powered by Per serving (8 servings) Calories: 439 Fat: 18 g Saturated fat: 8 g Carbohydrates: 69 g Sugar: 51 g Fiber: 4 g Protein: 4 g Sodium: 117 mg Cholesterol: 31 mg Per serving (8 servings) Calories: 439 Fat: 18 g Saturated fat: 8 g Carbohydrates: 69 g Sugar: 51 g Fiber: 4 g Protein: 4 g Sodium: 117 mg Cholesterol: 31 mg
Lemon Ice
 Refreshingly tart and sweet, lemon ice delivers a spoonful of summer in every bite. Ingredients 1 teaspoon lemon zest, from 1 lemon ¼ cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons) 1 cup sugar ⅛ teaspoon salt 2 cups half & half 1 teaspoon lemon zest, from 1 lemon ¼ cup + 2 tablespoons freshly squeezed lemon juice (from about 3 lemons) 1 cup sugar ⅛ teaspoon salt 2 cups half & half Instructions In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes. Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. Freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. Once firm, scoop into chilled bowls to serve. Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer. In a large bowl, whisk together the lemon zest, lemon juice, sugar, and salt. Gradually whisk in the half & half, and continue whisking until the sugar is completely dissolved, 1 to 2 minutes. Pour the mixture into a shallow container, such as an 8-inch cake pan and cover with plastic wrap. Freeze until the mixture is solid around the edges yet still mushy in the middle, about 2 hours. Stir well, cover again, and continue to freeze until completely firm, 2 to 3 hours more. Once firm, scoop into chilled bowls to serve. Make-Ahead Instructions: The lemon ice will keep for about 1 week in the freezer. Nutrition Information Powered by Per serving (4 servings) Calories: 356 Fat: 14 g Saturated fat: 9 g Carbohydrates: 57 g Sugar: 56 g Fiber: 0 g Protein: 4 g Sodium: 123 mg Cholesterol: 45 mg Per serving (4 servings) Calories: 356 Fat: 14 g Saturated fat: 9 g Carbohydrates: 57 g Sugar: 56 g Fiber: 0 g Protein: 4 g Sodium: 123 mg Cholesterol: 45 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Bread Pudding
 Easy, delicious, and a total crowd-pleaser—this bourbon-spiked bread pudding is the perfect cozy night-in treat or comforting holiday dessert. Ingredients 4 large eggs 2 cups whole milk 1 cup sugar 3 tablespoons unsalted butter, melted and slightly cooled 2 tablespoons bourbon ½ teaspoon ground cinnamon 1 teaspoon vanilla ¼ teaspoon salt 4 cups (packed) challah or brioche cubes, from one loaf (about 9 oz) Vanilla ice cream for serving 4 large eggs 2 cups whole milk 1 cup sugar 3 tablespoons unsalted butter, melted and slightly cooled 2 tablespoons bourbon ½ teaspoon ground cinnamon 1 teaspoon vanilla ¼ teaspoon salt 4 cups (packed) challah or brioche cubes, from one loaf (about 9 oz) Vanilla ice cream for serving Vanilla ice cream for serving Instructions Spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt and whisk until evenly combined. Mix in the challah cubes. Pour the mixture into the prepared baking dish, and let stand at least 1 hour (or refrigerate overnight). Preheat the oven to 350°F and set an oven rack in the middle position. Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream. Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through. Spray a 2-quart baking dish with nonstick cooking spray. In a large bowl, whisk the eggs. Add the milk, sugar, melted butter, bourbon, cinnamon, vanilla, and salt and whisk until evenly combined. Mix in the challah cubes. Pour the mixture into the prepared baking dish, and let stand at least 1 hour (or refrigerate overnight). Preheat the oven to 350°F and set an oven rack in the middle position. Bake for 55 to 60 minutes, until the top is golden and puffy and the center is set. Serve warm with vanilla ice cream. Make-Ahead/Freezer-Friendly Instructions: The bread pudding can be assembled and refrigerated overnight. It can also be frozen, after baking, for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap. Thaw overnight in the refrigerator. Before serving, reheat in a 300°F-oven until warmed through. Nutrition Information Powered by Per serving (Nutritional info does not include ice cream - 8 servings) Calories: 305 Fat: 10 g Saturated fat: 5 g Carbohydrates: 43 g Sugar: 29 g Fiber: 1 g Protein: 8 g Sodium: 249 mg Cholesterol: 126 mg Per serving (Nutritional info does not include ice cream - 8 servings) Calories: 305 Fat: 10 g Saturated fat: 5 g Carbohydrates: 43 g Sugar: 29 g Fiber: 1 g Protein: 8 g Sodium: 249 mg Cholesterol: 126 mg
Frozen Yogurt
 Craving homemade frozen yogurt that rivals your favorite yogurt shop? Surprisingly, you can achieve that same refreshingly delicious taste with just three humble ingredients! Ingredients 2 cups plain yogurt (low fat or whole milk) 2 cups plain Greek yogurt (low fat or whole milk) ¾ cup sugar 2 tablespoons honey Fruit toppings (optional) 2 cups plain yogurt (low fat or whole milk) 2 cups plain Greek yogurt (low fat or whole milk) ¾ cup sugar 2 tablespoons honey Fruit toppings (optional) Instructions Pour any excess liquid out of the yogurt containers. In a large bowl, whisk the yogurts, sugar, and honey until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar or honey if necessary (some brands of yogurt are more tart than others). Follow the manufacturer's instructions for freezing yogurt in your ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away with fruit toppings, if using, or transfer to a container and freeze until ready to eat. If the yogurt stays in the freezer more than a few hours, you may need to let it sit out on the countertop for a bit to soften before serving. Pour any excess liquid out of the yogurt containers. In a large bowl, whisk the yogurts, sugar, and honey until the sugar is completely dissolved. Taste and add a few more tablespoons of sugar or honey if necessary (some brands of yogurt are more tart than others). Follow the manufacturer's instructions for freezing yogurt in your ice cream/frozen yogurt machine. You'll know it's ready when it's smooth and stiff (it will harden even more in the freezer). Serve right away with fruit toppings, if using, or transfer to a container and freeze until ready to eat. If the yogurt stays in the freezer more than a few hours, you may need to let it sit out on the countertop for a bit to soften before serving. Nutrition Information Powered by Per serving (4 servings) Calories: 362 Fat: 5 g Saturated fat: 3 g Carbohydrates: 61 g Sugar: 60 g Fiber: 0 g Protein: 21 g Sodium: 133 mg Cholesterol: 15 mg Per serving (4 servings) Calories: 362 Fat: 5 g Saturated fat: 3 g Carbohydrates: 61 g Sugar: 60 g Fiber: 0 g Protein: 21 g Sodium: 133 mg Cholesterol: 15 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
No-Churn Oreo Cheesecake Ice Cream
 If you like Oreo cheesecake, you’ll love this creamy, dreamy (and easy!) Oreo cheesecake ice cream. Ingredients 14 OREO® Thins (about 1 cup pieces/crumbs) 8 oz cream cheese, preferably Philadelphia 1 cup heavy cream ½ cup sour cream ¾ cup + 2 tablespoons sugar ¼ teaspoon salt 14 OREO® Thins (about 1 cup pieces/crumbs) 8 oz cream cheese, preferably Philadelphia 1 cup heavy cream ½ cup sour cream ¾ cup + 2 tablespoons sugar ¼ teaspoon salt Instructions To a food processor fitted with the steel blade, add the Oreo thins. Pulse until the cookies are chopped into crumbs and pieces (be careful not to over-process; it's nice to have some larger pieces). Transfer the cookies to a separate bowl. To the food processor (no need to wash it), add the cream cheese, heavy cream, sour cream, sugar, and salt. Blend until smooth and creamy, and the sugar is completely dissolved, scraping down the sides of the bowl as necessary, about 2 minutes (rub a bit between your fingers to feel if the sugar is dissolved). Add the cookie crumbs to the mixture and pulse very briefly just to mix in. Transfer the ice cream to an ungreased 8x4-inch loaf pan or plastic container large enough to fit the ice cream. Cover and freeze until solid, about 8 hours or overnight. The ice cream will keep for up to 1 week in the freezer. To a food processor fitted with the steel blade, add the Oreo thins. Pulse until the cookies are chopped into crumbs and pieces (be careful not to over-process; it's nice to have some larger pieces). Transfer the cookies to a separate bowl. To the food processor (no need to wash it), add the cream cheese, heavy cream, sour cream, sugar, and salt. Blend until smooth and creamy, and the sugar is completely dissolved, scraping down the sides of the bowl as necessary, about 2 minutes (rub a bit between your fingers to feel if the sugar is dissolved). Add the cookie crumbs to the mixture and pulse very briefly just to mix in. Transfer the ice cream to an ungreased 8x4-inch loaf pan or plastic container large enough to fit the ice cream. Cover and freeze until solid, about 8 hours or overnight. The ice cream will keep for up to 1 week in the freezer. Nutrition Information Powered by Per serving (6 servings) Calories: 495 Fat: 35 g Saturated fat: 20 g Carbohydrates: 45 g Sugar: 38 g Fiber: 0 g Protein: 4 g Sodium: 311 mg Cholesterol: 106 mg Per serving (6 servings) Calories: 495 Fat: 35 g Saturated fat: 20 g Carbohydrates: 45 g Sugar: 38 g Fiber: 0 g Protein: 4 g Sodium: 311 mg Cholesterol: 106 mg