lumicero/recipes-ing2inst huggingface dataset:
Title: Pecan Dumplings With Caramel Raisin Sauce 1968 (Ontario Cda)
Ingredients:
- 2 boiling water
- 1 brown sugar
- 1 butter
- 1/2 raisins
- 1 vanilla
- 1 flour
- 2 baking powder
- 1/4 salt
- 2 butter
- 1/2 pecans
- 1/4
Instructions:
1. Place all sauce ingredients into a pot and bring to a boil. Reduce to a nice even simmer.
2. I get the sauce going so it can start to thicken while you are preparing the dumplings.
3. In a bowl add dry ingredients and combine well.
4. In a cup measure the milk and butter and simmer in microwave until the butter has melted.
5. Pour warm milk onto the dry ingredients and combine with the nuts, mix well, and knead three times.
6. Roll into balls, if too sticky just drop 8 portions onto the simmering sauce.
7. Cover with lid and cook at an even simmer 10 to 12 minutes until done.
8. Uncover slightly and let sit four minutes on low, just to continue thickening the sauce underneath.
9. Remove to bowls and serve with some sauce and raisins and a small portion of pouring cream on top.
Title: Dark Chocolate Brownies With Mint Filled DelightFulls™
Ingredients:
- 3/4 granulated sugar
- 1 butter
- 1/3 water
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3/4 salt
- 1/4
- 1
Instructions:
1. PREHEAT oven to 325° F. Line 8-inch-square baking pan with foil. Lightly grease.
2. HEAT dark chocolate morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Stir in 3/4 cup DelightFulls morsels. Pour into prepared baking pan. Sprinkle remaining 1/4 cup DelightFulls morsels over batter.
3. BAKE for 42 to 45 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in tightly covered container.
Title: Black Magic Cake With Chocolate Velvet Frosting
Ingredients:
- 1 3/4 sugar
- 1 3/4 flour
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1 buttermilk
- 1 vanilla
- 1 eggs
- 1/2 sugar
- 1 cornstarch
- 2 salt
- 1 1/2 boiling water
- 6 butter
- 1/4 margarine
- 1 1/2 vanilla
- 2
- 1/4
- 1
Instructions:
1. Mix together dry ingredients.
2. Add coffee, buttermilk, oil, vanilla and eggs.
3. Beat 2 minute.
4. Batter will be thin.
5. Pour into 9x13" greased pan or 2 9" round pans.
6. Bake at 350 for 35-40 minutes.
7. For Frosting:
8. Combine sugar, cornstarch and salt in a medium size saucepan.
9. Stir in boiling water til well blended.
10. Cook, stirring constantly until mixture thickens.
11. Add chocolate squares and butter.
12. Continue cooking and stirring til melted.
13. Remove from heat, stir in vanilla.
14. Pour into bowl and chill, stirring several times until thick enough to spread.
Title: Apple Coconut Crumble
Ingredients:
- 1 flaked coconut
- 1 butter
- 1/2 apples
- 8 sugar
- 1/2 water
- 1 lemon juice
- 1/3
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 x 13 inch cake pan.
3. In a large bowl, combine cake mix and coconut.
4. Cut in butter until crumbly. (will be very dry).
5. Place apple slices in prepared pan.
6. Sprinkle with sugar.
7. Sprinkle cake mixture over apples.
8. Combine water and lemon juice.
9. Pour evenly and slowly over crumble, moistening as much as possible.
10. Bake for 55 minutes or until top is light golden brown and apples are tender.
11. Serve warm or cold with vanilla ice cream or a dollop of whipped cream.
12. Keep apple slices quite chunky to ensure that they do not become mushy in baking.
13. OPT. - add 1 cup of fresh or frozen cranberries to the apples (I omit this).
Title: Fluffy Key Lime Pie from Toh (Lighter Version)
Ingredients:
- 1/3 sugar-free lime gelatin
- 1/4 boiling water
- 12 reduced fat graham cracker crust
- 8
- 1
Instructions:
1. In large bowl dissolve gelatin in boiling water.
2. Whisk in yogurt.
3. Fold in whipped topping.
4. Pour into crust.
5. Cover and refrigerate for at least 2 hours or until set.
Title: Huckleberry Cobbler
Ingredients:
- 18 butter
- 3/4 pecans
- 1 quick-cooking oatmeal
- 1 cinnamon
- 1 huckleberries
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Mix first five ingredients until crumbly.
3. Put half the mixture in the bottom of a 13- by 9-inch baking pan (sprayed with cooking oil) and pat down.
4. Distribute huckleberries over bottom layer.
5. Sprinkle remaining crumb mixture over the top and pat lightly.
6. Bake 30 minutes or until lightly browned.
7. Serve with whipped cream or ice cream, enjoy!
Title: Easy Pudding -South Beach Phase I /Weight Watchers
Ingredients:
- 3/4 cottage cheese
- 1 fat-free sugar-free instant vanilla pudding mix
- 1/2 cinnamon
- 2 pecans
Instructions:
1. Mix cottage cheese and pudding mix together.
2. Sprinkle with cinnamon and tasted almonds.
3. If you want to get fancy, add a squirt of fat free, sugar free whipped cream to the top, and sprinkle the nuts and cinnamon over that.
Title: Baked Pineapple
Ingredients:
- 8 pineapple rings
- 1/2 brown sugar
Instructions:
1. Place the slices of pineapple on a foil lined cookie sheet.
2. Sprinkle with the brown sugar.
3. Bake for 10 minutes in 350 degree oven.
Title: Soft-Centered Warm Chocolate Cakes
Ingredients:
- 5 bittersweet chocolate
- 3/4 butter
- 4 eggs
- 1/2 sugar
- 3 flour
- creme fraiche
Instructions:
1. Butter 8 1-cup/250-ml. ramekins. Freeze them for 5 minutes, and then butter them again. Finally sprinkle them with flour, discarding the excess. Put the chopped chocolate and butter in a bowl set over a pan of simmering water and stir until melted and smooth, 5 to 8 minutes. Set the bowl aside to cool.
2. In another bowl, beat the egg yolks with half the sugar until thick and light, 3 to 5 minutes. Stir in the cooled chocolate mixture, followed by the flour. Using an electric mixer, whisk the egg whites with the remaining sugar to form a light, stiff meringue, about 2 minutes. Fold the meringue into the chocolate mixture. Fill the ramekins to the rim, smooth the top with a spatula, and run your thumb around the edge to detach the mixture from the sides. Cover and refrigerate the cakes for 8 hours or overnight.
3. To bake the cakes, heat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Set the cakes on a baking sheet and bake until puffed and set on the surface but still liquid in the center, 8 to 9 minutes. Take them out and let them cool for about 10 minutes so they shrink back into the molds. Run a knife around the edge and turn the cakes onto warmed individual plates. Top with a spoonful of ice cream, crème fraîche, or whipped cream, and serve at once.
Title: Pear and Gingersnap Crumble
Ingredients:
- 2 crystallized ginger
- 3 unsalted butter
- 5 dark brown sugar
- 10 low-fat vanilla ice cream
- 3
- 1
Instructions:
1. Preheat oven to 375F degrees. Spray 8-inch baking dish with cooking spray.
2. Reserve 1/3 cup syrup from canned pears. Discard the rest of the syrup.
3. Cut pears into large chucks. Add the pears, 1/3 cup syrup, crystallized ginger and 1 tablespoon of the butter into the prepared baking dish.
4. Place the gingerbread cookies in food processor or blender and pulse until coarsely crumbled. Add sugar and remaining 4 tablespoons of butter and pulse to blend.
5. Sprinkle cookie mixture over the pears.
6. Bake 18 minutes or until bubbly.
7. Serve in bowls. Top with ice cream and serve.
Title: TWINKIE Strawberry Surprise
Ingredients:
- 10 instant vanilla pudding
- 1 milk
- 1 1/2 frozen strawberries
- 1
- 2
Instructions:
1. Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
2. Pour strawberries all over the top.
3. In a large bowl, mix pudding, milk and whipped topping until well combined.
4. Spread over strawberries.
5. Cover and refrigerate several hours overnight.
Title: Yeast Crisps
Ingredients:
- 1 active dry yeast
- 1/3 water
- 2 all-purpose flour
- 1 margarine
- 1/4 butter
- 1/8 sugar
- salt
Instructions:
1. Dissolve yeast in warm water in large bowl.
2. Stir in remaining ingredients except Sugar Coating until smooth.
3. Cover and refrigerate for at least 1 hour.
4. To make Sugar Coating, mix 1/4 cup white sugar with one of the following: 3 tsp ground cinnamon; 2 tsp ground nutmeg; 2 tsp pumpkin pie spice; 1 tsp ground cardamom; 1/2 tsp almond extract; 1/2 tsp anise flavouring; 1/2 tsp rum extract; 1/2 tsp maple flavouring.
5. Preheat oven to 375F degrees.
6. Shape dough into one-inch balls.
7. Place on ungreased cookie sheet and flatten each ball with a glass dipped into Sugar Coating.
8. Bake 10 to 12 minutes or until edges are light brown.
9. Immediately remove from cookie sheet; cool.
Title: Peanut Butter Pinwheel Cookies
Ingredients:
- 1/2 shortening
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 egg
- 1 milk
- 2 flour
- 1 1/4 baking soda
- 1/2 salt
- 1/2
- 1
Instructions:
1. Cream the shortening and sugar until light and fluffy.
2. Beat in peanut butter, egg and milk.
3. Sift all dry ingredients together in a separate bowl, then stir into the creamed mixture.
4. Place peanut butter cookie dough on lightly floured waxed paper.
5. Roll out into a 15x8-in rectangle.
6. Melt the chocolate chips over hot water; cool slightly, and spread over peanut butter cookie dough.
7. Roll dough up jellyroll fashion, using the waxed paper to help roll.
8. Wrap with the waxed paper.
9. Chill 20-30 mins.
10. Slice cookie dough 1/4-in thick.
11. Bake, on ungreased cookie sheet at 375 degrees for 8-10 mins.
Title: Cinnamon Ganache Tart
Ingredients:
- 15 chocolate graham crackers
- 2 sugar
- 1/2 butter
- 1 ground cinnamon
- 2/3 berries
- 1/2
- 1
Instructions:
1. Pulse the crackers and sugar in a food processor or blender until mixed, about 1 minute.
2. Add 1/4 cup butter.
3. Press mixture into a greased 9" tart pan that has a removable bottom.
4. Freeze for 20 to 30 minutes.
5. Combine chocolate and remaining butter in a bowl.
6. Bring the cream and cinnamon to a boil before pouring over the chocolate.
7. Let sit for a minute before stirring.
8. Spread ganache in the crust.
9. Top with berries.
Title: Apple Tapioca
Ingredients:
- 1/3 dry tapioca
- 1 light brown sugar
- 4 tart apples
- 2 water
- 2 lemon juice
- 2 butter
- 1/2 cinnamon
- 1/2 salt
Instructions:
1. Measure and mix all the ingredients and let them sit for 5 minutes in a pan.
2. Bring to a boil stirring often.
3. Simmer until the apples are tender (around 12 minutes).
4. Serve warm with Ice Cream!
Title: Blueberry Grunt
Ingredients:
- 4 fresh blueberries
- 1/2 nutmeg
- 1/2 cinnamon
- 3/4 sugar
- 1 lemon juice
- 1/2 water
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 sugar
- 2 butter
- milk
Instructions:
1. Heat berries and spices.
2. Boil gently and cook down.
3. Drop dumplings by spoons in hot berry sauce.
4. Cover and cook 15 minutes.
5. To serve: spoon out biscuits and pour sauce over.
Title: Duggar Family Chocolate Mocha Heath Cloud Brownies
Ingredients:
- 1 instant coffee
- 4 hot water
- 1 milk
- 1 1/3 instant vanilla pudding
- 1 instant chocolate pudding mix
- 1 Cool Whip Topping
- 2
Instructions:
1. Prepare brownies according to package directions for "cake-like" brownies. Allow to cool.
2. Dissolve instant coffee in a tablespoon of hot water. Mix together with milk, puddings and cool whip. Spread on top of brownies. Sprinkle heath bar pieces on top.
3. Keep refrigerated.
Title: Lemon Crinkle Cookies
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 1/2 vanilla extract
- 1 egg
- 1 lemon zest
- 1 fresh lemon juice
- 1/4 salt
- 1/4 baking powder
- 1/8 baking soda
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
3. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
4. *If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Don't overbake!
Title: Pear Croustade
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/8 salt
- 6 butter
- 1 1/2 Anjou pears
- 2 sugar
- 3 flour
- 1 fresh lemon juice
- 1 ground allspice
- 1/4 milk
- 1 flour
- 1 sugar
- 2 butter
- 1
Instructions:
1. Make crust by mixing flour, sugar and salt in processor.
2. Add butter using on/off turns until mixture resemble coarse meal.
3. Transfer to large bowl.
4. Mix egg yolk and ice water in small bowl.
5. Use fork to blend enough yolk mixture, 1/2T at a time into flour mixture to form moist clumps.
6. Gather dough into ball, flatten into disk, wrap in plastic and chill until firm, about 1 hour.
7. Then position rack in center of oven and preheat to 400 degrees.
8. Roll out dough on floured parchment paper to 10-inch round.
9. Transfer dough on the paper to large baking sheet. For filling: Toss pears, sugar, flour, lemon juice and allspice in large bowl.
10. Overlap pear slices atop dough, leaving 2-inch board.
11. Fold dough border over fruit, pleating loosely and pinching to seal any cracks.
12. Brush dough with egg white. Drizzle cream or milk over filling.
13. For topping: Mix flour and sugar in small bowl.
14. Rub in butter with fingers until small clumps form.
15. Sprinkle topping over filling.
16. Then bake start until crust is golden and filling bubbles, about 40 minutes.
17. Transfer to rack and cool slightly, about 15 minutes.
18. Slide metal spatula under crust to free from parchment. Serve warm or at room temperature. --Bon Appetit
Title: Chocolate Pudding
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 1/4 salt
- 1/2 low-fat milk
- 4 butter
- 2 vanilla
- 2
Instructions:
1. In a heavy saucepan, combine sugar, cocoa, cornstarch, and salt.
2. Gradually add milk. Bring to a boil over medium heat; boil and stir in butter and vanilla.
3. Spoon into individual serving dishes.
4. Chill until serving time.
5. Sprinkle with M & M's if desired.
Title: Triple Chocolate Cookies
Ingredients:
- 1/4 flour
- 1/4 baking powder
- 1/4 salt
- 1/8 butter
- 6 sugar
- 7 eggs
- 2 walnuts
- 8
- 1
Instructions:
1. Combine flour, cocoa, baking powder, and salt in a medium bowl.
2. Set aside: with a mixer beat together butter, sugar, and eggs at MEDIUM speed until smooth.
3. Add melted chocolate and continue mixing on MEDIUM speed until blended.
4. Reduce speed to LOW and add dry ingredients.
5. Add the chocolate chips and walnuts mix well.
6. Drop by tablespoonsfuls onto cookie sheet 1-inch apart.
7. Preheat oven to 350°F.
8. Bake cookies til they look dry and cracked but feel soft when lightly pressed.
9. Bake about 11 minutes.
10. Let cookies stand on sheet in 5 minutes transfer to racks and cool completely.
Title: Spicy Raspberry Crumble
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 flour
- 1/2 salt
- 1/2 rolled oats
- 1/2 raspberries
- 1/2 sugar
- 2/3 cardamom
- 2/3
- 1/2 - 1
Instructions:
1. Heat the oven to 375°F.
2. Grease a 9-inch square pan with butter or cooking spray. I like to use a square of baking paper on the bottom (eliminates the need for extra fat/oils).
3. In a mixing bowl, beat the butter and sugar until they're well blended. Add the flour and salt and beat just until the dough forms clumps.
4. Lightly flour your hands, then place the dough on a piece of waxed paper and squeeze it into a ball (the warmth of your hands will soften the dough enough to hold it together).
5. Divide the dough into 3 parts. Crumble one part into a bowl and set it aside. Press the remaining 2 thirds evenly into the greased pan using the back of a spoon to smooth the surface.
6. Bake ion the center oven rack until the edges are lightly golden, about 10 minutes or so. Congrads you now have your crumbly foundation to build on:).
7. Set the pan on a wire rack. While the shortbread cools, in a saucepan combine 1/2 of the cardamon and mashed berries. Heat them until they reach a full rolling boil. approximately 2 minute.
8. Add sugar. Stir. Now Bring that to a boil, stirring constantly. Boil for 2 - 3 minute Remove the jam from heat. Beat with electric mixer for 4 minutes. Spread the spicy raspberry jam on the cooled shortbread (it's okay if it's still warm),.
9. In a food processor add the reserved dough, cardamon, oats, almond flour, and pulse a few times you want you mixture to look and be crumbly. Next mix in almond slivers by hand. Spread this evenly over the jam.
10. Bake for about 24 minutes, then return the pan to the wire rack. While the shortbread is still slightly warm, cut it into desire serving (usually can make 16 square). Once they have cooled completely (they are very fragile while warm), lift them from the pan with a spatula.
11. Enjoy!
Title: Burnt Grapes
Ingredients:
- 4 -5 seedless grapes
- 2 sour cream
- 1/2 white sugar
- 2 vanilla
- 1/2 butter
- 1/2 margarine
- brown sugar
Instructions:
1. Wash and dry grapes.
2. Mix sour cream, white sugar and vanilla together. Pour mixture over grapes, and stir gently. Place in a 9x13-inch pan or into individual dished (preferable).
3. In a saucepan, bring butter and brown sugar to boil. Continue boiling until golden, 1-2 minutes, and immediately pour over grapes. Do not stir.
4. Chill 3-4 hours. Makes 6 servings.
5. TIP: Fresh raspberries, blackberries or sliced peaches can be substituted for grapes.
Title: Shelly's Strawberry Dip
Ingredients:
- 3 cream cheese
- 3 frozen strawberries
- 1/4
- 2
Instructions:
1. Whiz everything together in a mini food processor till smooth.
2. Dipper ideas: Sliced Apples, Pears, Celery, Soy Crisps, Carrots, Fruit Skewers, Cucumber, Whole Strawberries.
Title: Red Velvet Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 3 milk
- 1 eggs
- 5 vanilla
- 1 cake flour
- 3 baking powder
- 1/2 salt
- 1/4 cream cheese
- 1 confectioners' sugar
- 1/2
- 8
- 1
Instructions:
1. Cream together crisco, butter and sugar.
2. Add eggs one at a time.
3. Add vanilla and red food coloring.
4. Sift together the flour, baking powder, cocoa and salt.
5. Add alternately with milk.
6. Beat until smooth.
7. Bake in tube pan at 325 degrees for 1 hour and 15 minutes.
8. For icing, blend together cream cheese and confectioners sugar.
9. Spread on cooled cake.
Title: Rhubarb or Apple Cake
Ingredients:
- 60 butter
- 380 brown sugar
- 2 eggs
- 300 flour
- 1 vanilla
- 1 baking soda
- 1 cinnamon
- 500 sultana
- 250 rhubarb
- 1 sour cream
- lemon rind
Instructions:
1. Cream butter and sugar(it does not get to the consistency of white sugar and butter).
2. Add eggs and vanilla.
3. Sift in a tablespoon of flour first and fold it in (a trick my mummy always taught me).
4. Sift in the rest of the flour, baking soda and cinnamon; fold it together.
5. Add rhubarb, lemon rind and sour cream; combine well.
6. Pour into a 22cm cake tin.
7. Bake at 180 degrees C for 1 hour or until toothpick inserted in centre comes out clean.
8. Topping (optional): 80g brown sugar with cinnamon.
Title: Coconut Macaroon Cream
Ingredients:
- 200 kirsch
- 300
- 200
- 2
- 1
Instructions:
1. Crush macaroons , place 1/2 into 4 dessert glasses.
2. Whip cream till soft peaks form, beat in yoghurt, jam and kirsch.
3. Spoon half cream mix over macaroons.
4. Top with remaining macaroons, then put remaining cream on top.
Title: Splenda Rice Pudding
Ingredients:
- 50 pudding rice
- 2 Splenda sugar substitute
- 25 1% low-fat milk
- 600 ground nutmeg
- 1
Instructions:
1. Preheat the oven to 150c (140c if using a fan oven), gas mark 2 (for us Brits!).
2. In a 1 litre openproof dish, combine the rice, skimmed powder, Splenda and milk. Stir.
3. Sprinkle 1/2 teaspoonsful of nutmeg over the top.
4. Bake for 45 minutes in the middle of the oven.
5. Remove from the oven and stir in the skin - or remove it. Then sprinkle the other 1/2 teaspoonsful of nutmeg over the top and return top the oven.
6. Bake for another 45 minutes until golden brown, the rice soft and most of the liquid absorbed.
Title: Tropical Pineapple Apple Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar
- 3 butter
- 1/4 margarine
- 7 rome apples
- 1 pineapple chunks in juice
- 1/3 granulated sugar
- 1 fresh ginger
- 1 1/2
Instructions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine the flour, 1/4 cup granulated sugar, and brown sugar in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add nuts; toss well.
3. Combine the apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with the crumb mixture. Bake at 375° for 45 minutes or until golden brown.
Title: All Grown-Up S'mores
Ingredients:
- 8 confectioners' sugar
- 1 1/2 cognac
- 2 brandy
- 2 white Creme de Cacao
- 2 Kahlua
- 1 pure vanilla extract
- 1/8 salt
- 1 unsalted butter
- 2 bittersweet chocolate
- 12 heavy cream
- 1 1/2 salt
- 3 cream of tartar
- 1 pure vanilla extract
- 1 marshmallow cream
- 1/4 graham cracker crumbs
- 1 unsalted butter
- 3 granulated sugar
- 1/2
- 1
Instructions:
1. Preheat the oven to 350°F.
2. TO MAKE THE CRUST:.
3. Combine the graham cracker crumbs with the melted butter and granulated sugar until will combined.
4. Press into the bottom of a 9-by-13-inch metal baking pan.
5. Bake the crust until starts to brown and become crisp, about 10 minutes.
6. Transfer to a wire rack and let cool completely.
7. TO MAKE THE FILLING:.
8. Using an electric mixer, beat the egg yolks and confectioners’ sugar together in a large bowl until they are thick and the color of butter.
9. Beat in the Cognac, creme de cacao, Kahlua, vanilla, and salt.
10. Melt the butter in a medium saucepan over low heat and whisk in cocoa powder until smooth.
11. Remove the pan from the heat, add the chocolate, and stir until the chocolate is melted and the mixture is smooth.
12. Let cool slightly, then gradually beat into the egg mixture.
13. Fold the softly beaten heavy cream into the chocolate mixture just until combined.
14. Spoon the chocolate cream over the graham cracker curst, smoothing it evenly with a spatula.
15. Cover the pan with plastic wrap and refrigerate until very firm, at least 4 hours or up to overnight.
16. WHEN READY TO SERVE - MAKE THE MERINGUE:.
17. Using an electric mixer set at low speed, beat the egg whites until foamy.
18. Add the salt and cream of tartar and beat at medium speed until soft peaks form.
19. Beat in the vanilla.
20. Add the marshmallow Fluff to the egg whites a little at a time, beating constantly until stiff peaks form.
21. ASSMBLY & SERVICE:.
22. Carefully cut the S’mores into 15 large squares.
23. Place each S’mores on a dessert plate.
24. Top each with ½ cup of the meringue in a large dollop.
25. Use a small kitchen torch to carefully burnish the meringue until tipped with golden brown.
26. Serve immediately and accept all the accolades!
Title: Chocolate Mint Brownies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 flour
- 1 eggs
- 4 salt
- 1/2 vanilla extract
- 1 confectioners' sugar
- 2 1/2 butter
- 1/2 creme de menthe
- 3 butter
- 1 butter
- 1/4
- 2
Instructions:
1. Preheat oven to 325.
2. Cream together 1 cup sugar and 1/2 cup butter. Stir in flour and mix well. Pour in chocolate syrup.
3. Beat eggs and add to mixture. Stir in salt and vanilla.
4. Pour batter into 9x13 pan. Bake for 25 minutes and let cool.
5. To make topping: Melt 1/2 cup butter and mix with 2 1/2 cups confectioners sugar and creme de menthe. Let cool slightly and pour over brownies.
6. Melt 1 cup of chocolate chips and 6 Tbs butter and pour over the top of the mint filling. Let brownies and topping cool completely before cutting into 2 inch squares.