iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Strawberry Coconut Cake

Ingredients:
2 cups granulated sugar
¾ cup (1½ sticks) unsalted butter, room temperature
2 cups fresh strawberries, hulled
3 large eggs, room temperature
3 cups sifted all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¾ cup sour cream, room temperature
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon strawberry extract
3–4 drops red food coloring (optional)
2 (8-ounce) packages cream cheese, room temperature
¾ cup confectioners’ sugar
1 cup heavy cream, cold
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Pinch salt
¾ cup sweetened coconut flakes
for garnish

Instructions:
Preheat your oven to 350°F. Liberally prepare 3 9-inch round pans with the nonstick method of your choice.
In the bowl of your stand mixer fitted with the whisk attachment, cream together the granulated sugar and butter on medium-high speed until nice and fluffy, about 6 minutes.
Meanwhile, place the strawberries in your food processor and purée until smooth. Set aside.
With your stand mixer running, add the eggs 1 at a time, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
Change your mixer speed to medium-low and add the strawberry purée slowly into the batter. Continue mixing while you tend to the dry ingredients.
In a separate medium bowl, whisk together the flour, baking powder, and salt. Slowly add ½ of the flour mixture to your stand mixer bowl. Continue to mix on low speed to combine.
Meanwhile, in a small bowl, whisk together the sour cream and oil and add to your stand mixer bowl.
Pour in the remaining flour mixture and continue to mix on low until well incorporated. Add the vanilla extract, strawberry extract, and food coloring, if using. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
Evenly pour the batter into the prepared pans and bake for 23 to 28 minutes, or until a toothpick inserted into the center of a layer comes out clean.
Let the layers cool in the pans for 10 minutes, then invert onto wire racks. Let cool to room temperature. Lightly cover the layers with foil or plastic wrap so they do not dry out.
Clean your stand mixer bowl and whisk attachment. Beat the cream cheese on high speed until it begins to thicken and become fluffy.
Turn your mixer down to low speed and carefully add the confectioners’ sugar. Once the sugar is fully incorporated, turn your mixer speed back to high and continue whipping.
Add the heavy cream; vanilla extract; coconut extract, if using; and salt and continue to mix until a smooth, light, and fluffy frosting is achieved.
Once the layers are completely cooled, place 1 layer on a serving plate. Spread just the top of the layer with ⅓ of the frosting. Add the second layer and spread with another ⅓ of the frosting. Add the final layer, bottom-side up, and spread with the remaining frosting. Frost the top and the side of the cake. Gently pat the side and the top of the cake with coconut flakes. Serve at room temperature.
Sorrel (Hibiscus) Tea

Ingredients:
2 cups dried hibiscus (sorrel) flowers
1⁄3 cup peeled fresh ginger slices (¼ inch thick)
2- to 3-inch cinnamon stick
6 whole cloves
¼ cup grated orange zest
Grated zest and juice of 1 lemon
Demerara sugar, honey, or agave nectar
Mint leaves
for garnish

Instructions:
In a large saucepan, bring 2 quarts water, the hibiscus, ginger, cinnamon, cloves, and orange and lemon zests to a boil over medium heat. Boil for 5 minutes. Remove from the heat. Add the lemon juice, cover tightly, and let stand for 1 to 2 days at room temperature. Strain and discard the solids. Sweeten to taste with demerara sugar, honey, or agave nectar. Chill thoroughly. Serve over ice and garnish with mint.
Tea Cakes

Ingredients:
3 cups all-purpose flour, plus more for the work surface
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground or freshly grated nutmeg
1 stick (4 ounces) butter, at room temperature
1 cup sugar
2 large eggs
¼ cup buttermilk
1 teaspoon vanilla extract
Demerara sugar
for sprinkling

Instructions:
In a bowl, whisk together the flour,baking powder, baking soda, salt, and nutmeg.
In a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl again, then beat in the buttermilk and vanilla.
Gradually add the flour mixture, beating just until smooth and well blended. Divide the dough in half. Flatten each half into a disc. Wrap in plastic and refrigerate until chilled and slightly stiff, at least 1 hour, but overnight ideally.
Preheat the oven to 375°F. Line baking sheets with parchment paper.
On a lightly floured surface, working with one portion at a time, roll the dough to a ¼-inch thickness. Cut with a floured 1½-inch round biscuit cutter. Gather the scraps, reroll, and cut again. Sprinkle lightly with demerara sugar. Transfer the tea cakes to the baking sheets and space them about 1 inch apart.
Bake until the tea cakes are lightly browned, 8 to 10 minutes. Cool on the pan for 1 minute, then transfer to a wire rack to cool completely. The tea cakes will keep for about 2 weeks in an airtight container.
Strawberry-Rhubarb Crisp

Ingredients:
1 cup unbleached all-purpose flour
½ cup packed light brown sugar
¾ cup old-fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 tablespoon canola oil
2 cups strawberries
4 cups 1-inch pieces peeled rhubarb
1 ¼ cups turbinado sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch

Instructions:
Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
Pulled Pork Sandwiches

Ingredients:
4 tablespoons sweet paprika
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
2 tablespoons salt
1 tablespoon dried oregano
1 tablespoon sugar
2 tablespoons ground black pepper
2 teaspoons cayenne pepper
1 bone-in pork roast, preferably Boston butt (6-8 pounds)
2 tablespoons vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
⅓ cup sugar
1 tablespoon chili powder
½ teaspoon cayenne pepper

Instructions:
Add paprika, chili powder, cumin, brown sugar, salt, oregano, sugar, black pepper, and cayenne pepper to a small bowl and mix to combine. Rub the mixture into the pork roast, then wrap meat tightly with two layers of plastic wrap and refrigerate for at least 3 hours.
About 1 hour prior to cooking, unwrap the roast and let it come to room temperature. At the same time, soak 3-4 cups of wood chunks in cold water and then drain.
Heat the vegetable oil in a saucepan over medium heat, then cook the onion and garlic for about 5 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder, and cayenne pepper, then reduce the heat and simmer until the sauce has thickened, about 20 minutes. Transfer to a bowl and set aside.
Preheat grill to high. Place the wood chips in a smoker box or vented foil pouch and heat until they begin to smoke. Turn the heat down to medium. When your grill is about 250 degrees, place the pork on the grill and cook until it is fork-tender and the internal temperature reaches 165 degrees, about 5-6 hours. Rotate the meat every 45 minutes.
Transfer the pork to a rimmed baking sheet. When cool enough to handle, use two large forks to shred the meat into bite-size pieces. Mound the meat onto a platter and toss with 1 cup of the barbecue sauce. Serve the remaining sauce with the buns of your choice.
New Age Church Punch

Ingredients:
One 2-pound whole pineapple
¼ teaspoon coarse salt
½ teaspoon ground ginger
1 teaspoon brown sugar
8 cups boiling water
2 cups hibiscus leaves
1¾ cups granulated sugar
1 cup fresh lime juice (about 3 limes)
1½ cups white rum (optional)
4½ cups ginger beer, or 36 ounces
3 scoops lime sorbet (optional)

Instructions:
Preheat oven to 400°F.
Cut the top and bottom of pineapple. Next, sit the fruit upright and cut down the sides. Flip the pineapple on its side cut in half.
Cut into ½-inch round slices. Sprinkle pineapple slices with salt, ginger, and brown sugar. Place slices on parchment paper or Silpat (nonstick baking mat) on baking sheet or jelly roll pan. Roast for 25 minutes.
Transfer pineapple slices to Vitamix or food processor, pulse until liquid is loose and foamy. The fragrance will be bright. Set aside.
Place water in a large stockpot, over medium-high heat. After coming to a boiling, drop in hibiscus leaves. Cover and let brew for 10 minutes.
Stir in sugar and turn off heat. Let completely cool.
Add lime juice, 2 cups of the roasted pineapple juice, rum, and ginger beer. Stir well. Transfer to punch bowl.
Place scoops of lime sorbet in punch bowl, if desired. The mixture will slightly foam. The sorbet will make the punch a tad sweeter.
Fried Green Tomatoes

Ingredients:
2 large green tomatoes (1 pound), cleaned and sliced into ½-inch slices
1 teaspoon plus ¼ teaspoon coarse salt, divided
1 teaspoon plus ¼ teaspoon ground black pepper, divided
¾ cup buttermilk
½ cup fine cornmeal
½ cup all-purpose flour
¼ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
1½ cups sunflower oil

Instructions:
Sprinkle tomato slices with 1 teaspoon salt and 1 teaspoon pepper, pour buttermilk into a shallow bowl. Place the tomatoes in and soak for 15 minutes.
Combine ¼ teaspoon salt, ¼ teaspoon pepper, cornmeal, flour, onion powder, smoked paprika, and red pepper flakes in a large bowl. Whisk well. Dredge both sides of the tomatoes in the mixture.
Place oil in a large skillet over high heat. Heat until an instant-read thermometer reads 350°F. Carefully drop tomatoes in the oil (work in batches). Cook about a minute on each side or until golden brown. Remember to let the oil reach the 350°F mark before dropping more fritters, and don’t crowd the pan.
Transfer to jelly roll sheet with cooling rack on top.
White Russian

Ingredients:
1½ oz. vodka, ¾ oz. Kahlúa, ¾ oz. heavy cream

Instructions:
Combine all the ingredients in a cocktail shaker filled with ice and shake until chilled and well integrated, about 15 seconds. Strain into a chilled Old-Fashioned glass.
Habanero BBQ Shrimp

Ingredients:
1 cup apricot preserves, Juice of 2 limes, plus wedges for serving, 1 habanero pepper, seeded and small diced, 2 tablespoons soy sauce, 2 small garlic cloves, finely grated, 1 teaspoon grated fresh ginger, 2 pounds extra-large shrimp, peeled and deveined, Vegetable oil, for brushing

Instructions:
In a small bowl, mix together the apricot preserves, lime juice, habanero, soy sauce, garlic, and ginger. Transfer half the sauce to a large zip-top bag and add the shrimp. Seal the bag and refrigerate for 10 minutes.
Heat a grill to high or heat a large grill pan over high heat. Brush the grates or the pan with oil. Soak bamboo skewers in water and a wedge lime.
Thread 5 shrimp onto a bamboo or metal skewer (discard the sauce in the bag) and grill until charred on both sides, 4 to 5 minutes. Do not overcook, please.
Serve with the remaining sauce on the side for dipping and lime wedges.
Cornbread Muffins With Whipped Sweet Corn

Ingredients:
3 tablespoons coconut oil, plus more for greasing
6 pitted Medjool dates
Boiling water
¾ cup medium-grind yellow cornmeal
¾ cup flour
2 tablespoons coconut palm sugar
1 tablespoon baking powder
½ teaspoon fine sea salt
2 heaping tablespoons freshly ground golden flaxseeds
1 cup unsweetened oat milk
3 tablespoons vegan butter
¼ cup finely diced white onion
2 cups fresh corn kernels (from about 3 ears)
2 teaspoons coconut palm sugar
¼ teaspoon kosher salt, plus more as needed
½ cup Cashew Cream
Fresh lemon juice
Freshly ground white pepper
Jalapeño Pepper Jelly
for serving

Instructions:
Make the muffins: Preheat the oven to 400°F. Generously coat nine wells of a standard muffin tin with coconut oil.
Put the dates in a small heatproof bowl and cover with boiling water. Let soak for about 5 minutes. Drain the dates, reserving the soaking liquid, and transfer them to a food processor. Add 1 tablespoon of the reserved soaking liquid and process, scraping down the sides and adding more of the reserved soaking liquid if necessary, until mostly creamy but with a few chunks remaining.
Place the prepared muffin tin in the oven to heat for 5 minutes. Meanwhile, in a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Whisk until blended.
Put the flaxseeds and 6 tablespoons water in a medium bowl and whisk until well blended. Whisk in the pureed dates and the coconut oil until smooth. Whisk in the oat milk until well combined. Add the oat milk mixture to the cornmeal mixture and stir until just combined.
When the muffin tin is hot, remove it from the oven and immediately scrape the batter into the prepared muffin cups, distributing it evenly among them (they should be a little over three-quarters full).
Bake until the muffins are golden brown, 16 to 18 minutes. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool a bit more.
Make the whipped sweet corn: While the muffins are cooling, in a large skillet, melt the butter over medium heat. Add the onion and sauté, stirring often, until soft, 3 to 5 minutes. Add the corn, sugar, and salt and cook, stirring often, until the corn is just tender, about 5 minutes.
Scrape the contents of the skillet into a food processor. Add the cashew cream and process until silky smooth, adding water as necessary to reach the desired consistency. Taste and season with lemon juice, salt, and white pepper. Transfer to a serving bowl. Serve the warm muffins slathered with whipped sweet corn and topped with pepper jelly.
Apple and Kohlrabi Coleslaw

Ingredients:
1 cup shredded napa cabbage
1 cup shredded red cabbage
2 ¼ teaspoons kosher salt, plus more as needed
2 cups kohlrabi matchsticks
2 cups Granny Smith (or other green apple) matchsticks
⅓ cup minced fresh parsley, plus ¼ cup whole leaves
¼ cup fresh lime juice
⅓ cup unseasoned rice vinegar
1 tablespoon shoyu
1 teaspoon coconut palm sugar
½ cup safflower oil
Freshly ground white pepper

Instructions:
Combine the cabbages in a large bowl. Sprinkle with 2 teaspoons of the kosher salt. With clean hands, massage the cabbage until soft and wilted, about 3 minutes. Transfer the cabbage to a colander set in the sink and rinse the bowl. Put a plate on top of the cabbage and weight it (a 28-ounce can of tomatoes works well for this). Let sit for 1 hour. Rinse the cabbage in cold water and let drain for 20 minutes. Wipe the bowl with a clean kitchen towel.
Return the cabbage to the bowl and add the kohlrabi, apples, and minced parsley. Toss well to combine. Set aside.
In a blender, combine the lime juice, vinegar, shoyu, sugar, and ¼ teaspoon salt. With the blender running, slowly pour in the safflower oil through the hole in the lid and blend until emulsified. Season with salt and white pepper to taste.
Pour enough of the dressing over the salad to lightly coat, toss, and garnish with the parsley leaves, then serve.
Lemony Glazed Yogurt Doughnuts

Ingredients:
2½ tsp. baking powder
2 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more
2 large egg yolks
1 cup whole-milk Greek yogurt
½ cup granulated sugar
2 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
Vegetable oil (for frying; 6–8 cups)
Zest of ¼ lemon
1 cup powdered sugar
Special Equipment: A deep-fry thermometer

Instructions:
Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you’ll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
Punch out circles with a 3½"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
Fit a large pot with thermometer; pour in oil to come 1½" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can’t stand the suspense anymore.
Trail Mix Cookies

Ingredients:
1½ cups assorted raw nuts and seeds
½ cup (60 g) old-fashioned oats
1 large egg
4 Tbsp. unsalted butter, melted
¼ cup (packed; 50 g) dark brown sugar
2 Tbsp. (25 g) granulated sugar
1½ tsp. vanilla extract
1 tsp. kosher salt
½ tsp. baking soda
¾ cup assorted dried fruit (cut into ½" pieces if large)
¾ cup chopped bittersweetchocolate bars or chips or disks
½ cup (63 g) all-purpose flour
Flaky sea salt

Instructions:
Place racks in upper and lower thirds of oven; preheat to 350°F. Toast nuts and seeds and oats on a rimmed baking sheet, tossing once, until golden brown, 10–12 minutes. Transfer to a medium bowl; let cool.
Meanwhile, mix egg, butter, brown sugar, granulated sugar, vanilla, salt, and baking soda in a large bowl; let sit until nuts are cool (this will make for a chewier cookie).
Add dried fruit and chocolate to nut mixture; toss to combine. Give egg mixture a good stir, then stir in flour. Mix in nut mixture, smashing it against the sides of the bowl with a rubber spatula, until combined and mix-ins are evenly coated in dough. (It will look like too many mix-ins, but dough will come together as it chills.) Cover and chill at least 2 hours and up to 3 days.
Reheat oven to 350°F. Using a ⅓-cup measure or #16 cookie scoop, portion out dough, packing firmly, to make 12 cookies. Divide between 2 parchment-lined baking sheets as you go. Using measuring cup or your hand, press cookies into 2½"-diameter disks about ¾" thick; sprinkle with sea salt.
Bake cookies, rotating baking sheets top to bottom and front to back once, until golden brown and no longer wet-looking, 11–13 minutes. Let cool on baking sheets.
Do Ahead: Cookies can be made 1 week ahead. Store airtight at room temperature.
Ranch Fun Dip

Ingredients:
¼ cup raw pistachios, 2 Tbsp. nutritional yeast, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 2 tsp. Aleppo-style pepper, 2 tsp. dried dill, 1 tsp. sugar, 1 tsp. onion powder, ½ tsp. garlic powder, Special Equipment: A spice mill or mortar and pestle

Instructions:
Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.
Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.
Serve dip with crudités.
Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.
Whole Wheat–Oat Waffles

Ingredients:
1 lemon, zest removed in wide strips, halved
⅓ cup granulated sugar
1 (10–12-oz.) bag frozen blueberries
1 Tbsp. cornstarch
1 cup (125 g) whole wheat flour
½ cup plus 2 Tbsp. (60 g) quick-cooking old-fashioned oats
1 tsp. baking powder
½ tsp. baking soda
1 tsp. Diamond crystal or ½ tsp. Morton kosher salt
1½ cups plain yogurt (not Greek)
4 Tbsp. unsalted butter, melted, plus more room-temperature for serving
1 large egg
Nonstick vegetable oil spray or melted unsalted butter (for iron)

Instructions:
Bring lemon zest, sugar, and ⅔ cup water to a boil in a heavy medium saucepan, stirring until sugar dissolves. Cook (do not stir) until a thin syrup forms, 6–8 minutes. Add blueberries and bring to a simmer. Reduce heat to medium; cook, stirring constantly, 2 minutes.
Transfer 2 Tbsp. syrup to a small bowl, add cornstarch, and stir until smooth. Add back to syrup; simmer until thickened, about 1 minute. Remove from heat. Fish out lemon zest and discard. Squeeze in lemon juice to taste and let cool slightly.
Whisk flour, oats, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add yogurt, then melted butter, then egg to well. Using a fork, stir together wet ingredients, then mix, incorporating dry ingredients a little at a time, until a lumpy batter forms.
Heat waffle iron on medium-low. Lightly coat with nonstick spray and pour a heaping ½ cup batter onto iron (or up to 2 cups if using a larger one). Cook until waffles are golden brown and cooked through, about 5 minutes. (Keep warm on a baking sheet in a 300° oven if desired.) Repeat with remaining batter, coating iron with more nonstick spray as needed. Serve with butter and warm syrup.
Salted Pistachio Crumbles With Berries and Ice Cream

Ingredients:
½ cup (60 g) raw pistachios
1 cup (125 g) all-purpose flour
½ cup (100 g) sugar
¼ cup (38 g) cornmeal
1 tsp. kosher salt, plus more
½ cup (1 stick) unsalted butter, melted
1½ lb. strawberries (about 1 quart), hulled, halved, quartered if large
1 Tbsp. fresh lemon juice
½ tsp. ground cardamom
3 Tbsp. honey
2 pints ice cream of your choice

Instructions:
Place a rack in upper third of oven; preheat to 350°F. Spread out pistachios on a rimmed baking sheet and toast, tossing halfway through, until slightly golden brown, 6–8 minutes. Let cool; pulse in a food processor until mostly finely ground but with some larger pieces remaining.
Mix pistachios, flour, sugar, cornmeal, and 1 tsp. salt in a large bowl, then drizzle in butter and work in with your fingers or the handle of a wooden spoon until small pebble- to pea-size clumps form. Scatter crumble over a parchment-lined rimmed baking sheet, trying not to break it up too much, and bake, tossing halfway through, until golden brown, 20–25 minutes. Let cool.
Meanwhile, toss strawberries, lemon juice, cardamom, and a pinch of salt in a medium bowl to combine.
Heat honey in a small skillet, stirring, until it begins to bubble and darkens slightly, about 4 minutes. Remove from heat and scrape into strawberries. Toss, until honey is evenly distributed (it’ll be sticky in the beginning but will eventually dissolve). Let sit, tossing occasionally, until berries release their juices, about 15 minutes.
Scoop ice cream into bowls. Spoon strawberries and their juices over; scatter crumble on top.