lumicero/recipes-ing2inst huggingface dataset:
Title: Winter Crisp
Ingredients:
- 1/2 sugar
- 3 flour
- 1 lemon peel
- 5 apples
- 1 cranberries
- 2/3 rolled oats
- 1/3 brown sugar
- 1/4 flour
- 2 cinnamon
- 3 butter
Instructions:
1. Filling : In a medium bowl combine sugar, flour and lemon peel; mix well.
2. Add apples and cranberries; stir to mix.
3. Spoon into a 6-cup baking dish.
4. Topping : In a small bowl combine oats, brown sugar, flour and cinnamon.
5. Add melted butter; stir to mix.
6. Sprinkle topping over filling.
7. Bake in a preheated oven of 375 F for 40 to 50 minutes or until filling is bubbly and top is brown.
8. Serve warm or at room temperature.
Title: " Barber's" Baked Apples
Ingredients:
- 6 apples
- 6 butter
- 2 brown sugar
- 1/2 pecans
- 1/2 walnuts
- 1/2 golden raisin
- 1 cinnamon
- 1 1/2 salt
- 1 fresh lemon juice
- 2 brown sugar
- 2 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. For topping combine packed brown sugar with softened butter and set aside.
3. Core apples almost to bottom, leaving the base intact.
4. With the point of the knife, cut through just the skin of the apple, all the way round the middle; make a very shallow cut.
5. Soften butter.
6. In a bowl, combine butter and brown sugar.
7. Stir in nuts, raisins, cinnamon, salt and lemon juice.
8. Pack the mixture into the cored apples, pushing down well. Leave a mound, about a teaspoon in size, on top of each apple.
9. Place apples in an 8 by 11-inch baking dish. Pour apple juice in dish.
10. Bake for about 45 minutes or until the apples are very tender.
11. Spoon a teaspoon of reserved topping over each apple. Bake 5 minutes longer.
12. Remove from oven and cool to just warm.
13. If topping browns too quickly, cover apples loosely with foil.
Title: 24 Hour Fruit Salad
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1 3/4 mandarin oranges
- 1 pineapple chunks
- 1 green grape
- 1 red grapes
- 1 maraschino cherry
- 1/2 marshmallows
- 1/2
Instructions:
1. The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
2. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
3. Mix the pudding mix and milk together until thick.
4. Fold the whipped cream and pudding together.
5. Fold the fruits and marshmallows into the cream and pudding mixture.
6. Refrigerate overnight.
Title: Penuche Cake Bars
Ingredients:
- 1/2 butter
- 1 1/3 brown sugar
- 1/3 milk
- 1 pecans
- 1 walnuts
- 1 1/2 vanilla
- 1/2 flour
- 1/2 salt
- baking soda
Instructions:
1. Combine in saucepan butter, brown sugar and milk. Bring to a full boil. Remove from heat. Stir in remaining ingredients. Spread in greased 13 x 9 inch pan.
2. Bake at 350 degrees for 20 minutes. Glaze with Penuche Frosting when cool.
Title: French Pear Flan
Ingredients:
- 2 pears
- 2 butter
- 3/4 milk
- 3/4 eggs
- 2 sugar
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Preheat the oven to 300°F.
2. Lightly grease a 8 inch flan dish.
3. Peel the pears, cut them in half, remove seeds and cut them into 1/4 inch slices.
4. Place the sliced pears in a saucepan with the butter, and sauté over a low heat for 5 minutes, turning once.
5. Meanwhile, in a mixing bowl, mix together the eggs, milk, sugar, whipping cream and cinnamon.
6. Drain the pears and arrange in the greased flan case.
7. Pour the egg mixture over the top of the pears and bake for about 40 minutes or until set.
8. Serve warm.
Title: One Pan Eggless Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 1/2 cocoa powder
- 4 baking soda
- 1 sea salt
- 1/2 cider vinegar
- 6 vanilla extract
- 2 water
- 1
Instructions:
1. Preheat oven to 350°F.
2. In ungreased 8-inch square pan, stir together spelt flour, sugar, cocoa powder, baking soda, and sea salt.
3. Stir in the oil, vinegar, and vanilla. Pour in the water and using a fork mix well together.
4. Bake for 30 to 35 minutes.
Title: Johnny Appleseed Cake
Ingredients:
- 1/2 butter
- 1 3/4 shortening
- 2 applesauce
- 1 flour
- 1 sugar
- 1 salt
- 1 baking soda
- 1/2 cinnamon
- 1/4 nutmeg
- 1 ground cloves
- raisins
Instructions:
1. Preheat oven to 350.
2. Generously grease BOTTOM ONLY of 8" square pan.
3. (or 11 x 7).
4. In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
5. Bake@ 350 30-35 minutes until top springs back when touched.
6. Serve warm or cool, plain or with whipped cream.
Title: Mixed Berry Cobbler With Cornmeal Crust
Ingredients:
- 1/4 brown sugar
- 1 1/2 cornstarch
- 4 frozen mixed berries
- 3/4 cornmeal
- 2 whole wheat pastry flour
- 1 1/2 brown sugar
- 1 1/2 baking powder
- 2 1/2 salt
- 1/3 butter
- nonfat milk
Instructions:
1. Preheat the oven to 350ºF. Coat an 8" x 8" baking dish with vegetable oil spray. Set aside.
2. To prepare the berries: In a mixing bowl, combine the sugar and the cornstarch. Stir to mix. Add the berries. Toss to combine. Transfer to the baking dish. Wipe the bowl clean with a paper towel.
3. To prepare the crust: In the bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Stir with a fork or pastry blender. Add the Better Butter or spread. Cut into the dry ingredients until the pieces are the size of peas. Add the milk and stir quickly just to moisten. Dollop over the berries, leaving some bare patches.
4. Bake for about 40 minutes, or until the topping is golden and the fruit is bubbling. Let stand for 10 minutes before serving.
Title: Super Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 3/4 salt
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 1/2 light brown sugar
- 2 sugar
- 1 eggs
- 12 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. In a small bowl stir together the flour, baking soda and salt; set aside.
3. In large bowl beat the butter or margerine, shortening and sugars until creamy. Beat in eggs and vanilla. Add flour mixture and mix well. Stir in the chocolate chips and nuts.
4. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.
5. Bake 10 to 12 minutes or until lightly browned.
6. For Oatmeal Chocolate Chip Cookies: Decrease the flour to 1 3/4 cup and add 1 1/2 cups oatmeal to dry ingredients. Proceed with recipe as written above.
Title: Thai Pandan Custard
Ingredients:
- 2 eggs
- 1 1/4 coconut cream
- 3/4 sugar
- 1/4 skim milk
- 5
Instructions:
1. In a mixing bowl beat the two eggs.
2. To get coconut cream, remove the lid from a can of coconut milk and, without stirring the contents, remove the top cream and discard the thin liquid. It should take around 1 1/2 cups of coconut milk to yield 1 1/4 cups coconut cream.
3. Add the coconut cream and sugar to the eggs, and whisk it together until the sugar dissolves. Pour this into a double boiler and stir it constantly until it thickens up. Then add milk, mix well, and add the pandan. Continue stirring until it thickens up then transfer to smaller bowls.
4. Serve with warm bread or sweet bread of your choice. We love this as a dipping for fresh waffles. Enjoy!
Title: Baked Bananas (With Honey) Dessert
Ingredients:
- 4 butter
- 4 bananas
- 1/2 dry white vermouth
- 1/2 honey
- 1 lemon juice
- 1/2 cinnamon
- vanilla ice cream
Instructions:
1. Smear 2 tablespoons butter in a baking dish large enough to hold bananas sliced in l layer.
2. Pour on Vermouth, honey and lemon juice.
3. Sprinkle with cinnamon. Dot with remaining butter.
4. Bake at 400 degrees F. for 15 minutes; basting every 5 minutes with juice.
5. Serve over vanilla ice cream.
Title: Chocolate Beetroot Cake
Ingredients:
- 75 cocoa powder
- 180 plain flour
- 2 baking powder
- 250 caster sugar
- 250 beetroots
- 3 eggs
- 1 vanilla extract
- 200 corn
- icing sugar
Instructions:
1. Pre heat oven to 180C (350F)NOT FAN FORCED OVEN.
2. Lightly butter a 25cm round or square cake pan.
3. Sift cocoa powder, flour and baking powder into a large bowl.
4. Stir in sugar and set aside.
5. Puree cooked beetroot in food processor.
6. Add eggs one at a time, mixing after each addition.
7. Add vanilla and oil and wiz until smooth.
8. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix.
9. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean.
10. If the cake begins to brown, cover lightly with foil, after about 30 minutes.
11. It WON'T rise a great deal, and the top might crack.
12. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely.
13. Dust with icing sugar to serve.
14. Can be served with fresh whipped cream or creme fraiche or just delicious plain.
Title: Chocolate Almond Biscotti
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 cocoa powder
- 3/4 white sugar
- 1 baking powder
- 1/8 salt
- 1/4 white chocolate chips
- 1/8 eggs
- 2 butter
- 1/4 vanilla extract
- 1 white chocolate
- 1/4
Instructions:
1. Pre-Heat oven to 350 degrees, making sure the rack is in the centre position. Line a baking sheet with parchment or wax paper *VERY IMPORTANT*.
2. Combine Flour, Cocoa, White Sugar, Baking powder, salt, first measurement of chocolate chips in a large bowl.
3. In a smaller bowl whisk eggs, butter and vanilla. Pour mixture into a well in the center of the dry ingredients. Mixing with a spatula until mixture is crumbly.
4. Knead mixture together in bowl until combined. Dough will be crumbly, but should hold together.
5. Form dough into a fat cigar shape and cut into two even halves.
6. Form halves into 2 long cigar shapes approx 1" thick, 2" wide and 12" long each and place onto cookie sheet.
7. Bake for 25 minutes turning the baking sheet half way through. When removed dough should be hard to touch and slightly browned.
8. Reduce oven temperature to 300 degrees and allow biscotti to cool for 15 minutes.
9. With a serrated knife, either cut biscotti on an angle into 1/2" pieces (smaller biscotti) or cut into half and then thirds (larger pieces). Place back onto cookie sheet with cut side up.
10. Bake for another 12 minutes, then flip so other cut side is facing up and baking 12 more minutes.
11. Remove from oven and allow to cool on cooling rack approximately 30 minutes.
12. Melt Milk Chocolate waffers in the microwave 20 seconds, stir and another 30 seconds.
13. Place cooling rack on top of the cookie sheet used to bake on with parchment paper still in place. Drizzle melted chocolate over biscotti pieces, with the tops facing up.
14. Repete with White Chocolate.
15. Allow to set for 2 hours and serve. Store in an air tight container.
Title: Pumpkin Dip
Ingredients:
- 1 cream cheese
- 1/4 powdered sugar
- 1/2 canned pumpkin
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1 clove
- 1 Cool Whip
Instructions:
1. Beat cream cheese and sugar until well blended.
2. Stir in all remaining ingredients except Cool Whip and mix well.
3. Fold in Cool Whip. Serve with cookies.
Title: Banana Pudding
Ingredients:
- 6 bananas
- 1 milk
- 3 vanilla pudding mix
- 2
- 12
Instructions:
1. Layer the bananas slices and wafers in a large bowl.
2. Beat the milk and pudding and whipped topping in a mixing bowl until blended.
3. Spoon over the banana and vanilla wafers.
Title: Jelly Belly Peanut Butter Cups
Ingredients:
- 6 sweetened condensed milk
- 2/3 miniature marshmallow
- 1/2 peanut butter
- 1/4 vanilla
- 1 peanuts
- 1/2 jelly beans
- 1/2
Instructions:
1. Melt chocolate in top of broiler with condensed milk and marshmallows. Stir until smooth. Remove from heat.
2. Stir in peanut butter, vanilla, peanuts and jelly beans. Spoon into small fluted candy cups. Cool and chill till firm.
Title: Sugar Strawberries
Ingredients:
- 1 strawberry
- 1 1/2 sugar
Instructions:
1. Cut strawberries in half and place in a bowl.
2. Pour the sugar on top of the strawberries.
3. Refrigerate for about one hour or until juicy.
Title: Jello Poke Cake
Ingredients:
- 1 egg
- 1 raspberry Jell-O gelatin
- 1 boiling water
- 1/2 cold water
- 8 Cool Whip
Instructions:
1. Bake cake according to package directions. Cool completely.
2. Poke cake with a fork. Mix jello with boiling water until dissolved. Mix in cold water. Pour over cake. Top with cool whip. Keep in refrigerator.
Title: Strawberry Rhubarb Cobbler
Ingredients:
- 1 sugar
- 3 cornstarch
- 1/8 salt
- 2 rhubarb
- 1 fresh strawberries
- 1 lemon juice
- 1 butter
- 1 margarine
- 1 sugar
- 1/2 ground cinnamon
Instructions:
1. Combine sugar, cornstarch, and salt in a 2-quart saucepan; stir in rhubarb, strawberries, lemon juice and butter.
2. Cook over medium heat until bubbly and slightly thickened, stirring constantly.
3. Pour mixture into a 1 3/4- quart baking dish.
4. Cut biscuits in half, and arrange around edge and center of dish.
5. Combine 1 teaspoon sugar and cinnamon; sprinkle over cobbler.
6. Bake at 400 degrees for 15 to 20 minutes or just until biscuits are browned.
Title: Pie Crust Cinnamon Rolls
Ingredients:
- 1/4 butter
- 1 sugar
- 1 cinnamon
- 1/4 cornstarch
Instructions:
1. Sprinkle pastry cloth liberally with corn starch or sweet rice flour. Roll out the pie crust very very thin (about 6x12 at 1/8" thick) in a rectangle.
2. Brush the soft butter on carefully with a knife (or your fingers) so that it covers the whole rectangle in a thin layer (use more or less butter as needed). Sprinkle the sugar and cinnamon evenly over the butter.
3. Roll up from the shorter end. Leave the seam side down and fold the ends under (I usually cut them off and eat them). Then cut into 1 inch pieces and put in an oven safe dish along with your pie (350 degrees works well) and bake for about 20-30 minutes.
4. For a very flakey pastry-like crust, roll out dough very thin, then fold it in half multiple times until it is a small square. Then pick up and shape back into a ball and re-roll it out again. Repeat 2-3 times re-sprinkling pastry cloth and rolling pin with corn starch or sweet rice flour in between. For easier handling, split into 3-4 separate balls before rolling out the last time.
Title: Sacher Cake With Whole Wheat Flour
Ingredients:
- 100 dark chocolate
- 5 eggs
- 150 brown sugar
- 160 vanilla extract
- 1 whole wheat flour
- 100 dark chocolate
- 125 water
- 150
- 7
Instructions:
1. Melt the chocolate and set it aside to cool to room temperature. Preheat the oven to 325ºF / 165ºC. Prepare a 10 inch / 26 cm cake pan - grease its bottom and sides and dust it lightly with flour, or use parchment paper.
2. Whip the egg whites.
3. Mix together the rest of the ingredients (melted chocolate, egg yolks, yogurt, sugar, vanilla extract, flour).
4. Carefully add whipped egg whites, taking care to leave it fluffy.
5. Spread evenly in the pan. Bake for 50 minutes. Cool on a wire rack for 10 minutes. Remove the sides of the pan, and invert the cake to remove the paper. Cool completely.
6. Cut the cake in half horizontally. Spread half of the jam on the bottom layer and cover it with the top layer. Use the other half of jam to coat the cake. Set it aside and prepare the chocolate frosting from chocolate and water. Apply the chocolate frosting to the top and sides of the cake as smoothly as possible.
7. Chill for at least 2 hours.
Title: Yellow Squash Pudding
Ingredients:
- 2 1/2 squash
- 1/2 margarine
- 1 1/2 butter
- 9 granulated sugar
- 2 eggs
- 1/2 milk
- 3
Instructions:
1. Blend margarine, sugar, eggs, and milk.
2. Add cake mix and cream (milk) gradually.
3. Then add shredded squash and lemon extract.
4. Blend well.
5. Grease and flour 2 round cake pans.
6. Bake at 350 for 30-40 minutes until lightly brown.
7. Serve hot with ice cream or cool and eat plain.
Title: Latvian Christmas Gingerbread
Ingredients:
- 1/3 molasses
- 1/3 brown sugar
- 1/3 honey
- 1/2 butter
- 3 flour
- 5 cinnamon
- 1 ginger
- 1 black pepper
- 1/2 clove
- 1/2 nutmeg
- 1/2 cardamom
- 1/2 eggs
- 1/2 baking soda
- 2 baking powder
- 1/2
- 1 1/2
Instructions:
1. Put the molasses, brown sugar, butter and lard in a pot and heat, stirring constantly under medium-low heat until the butter, lard and sugar are completely melted. DO NOT BOIL. The process can be sped up by first softening the butter and lard in the microwave. Do not allow the mixture to scorch, or the cookies will not hold together.
2. Take the mixture off the heat and add 2-1/2 cups of flour, along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally.
3. Lightly beat the eggs and incorporate them into the dough. Let it cool completely.
4. Sieve together the remaining flour with the baking soda and baking powder. Add the flour gradually to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead with your hands -- first in the bowl, then on a well-floured work surface. Initially the dough will stick like glue, but eventually you will get a smooth, shiny and quite heavy dough. Add more flour if needed, but only a bit at a time.
5. Grease a bowl with butter and put the dough in it. Cover with cloth and let rest for a couple of hours.
6. To bake: Generously flour your work surface. Take a piece of dough and roll it out very thinly. Cut out shapes and place on a cookie sheet. No need to grease the sheet -- that's why the lard is there (you won't taste it at all).
7. Bake in a 400 degree oven. The cookies should bake in no more than five or six minutes -- watch them carefully, and when the bottom edge begins to brown and the surface looks dry, they should be ready. Take the cookies out of the oven and put the pan on a rack. When the cookies cool, they should be harder and slide off the pan. If they are still moist or stick, pop them back into the oven for another minute or two.
8. This recipe makes lots of cookies, so it can be halved (or doubled, for that matter). The dough will keep almost indefinitely in the fridge, covered with plastic wrap. When it comes out of the fridge, it will be quite hard, but a bit of kneading and rolling will make it soft and pliable again.
Title: Poor Man's Cooked Frosting
Ingredients:
- 1 milk
- 1/4 flour
- 1 salt
- 1 sugar
- 1/2 margarine
- 1/2 vegetable shortening
- 1 vanilla
Instructions:
1. In saucepan, cook milk, flour and salt until thick.
2. Cool well.
3. In small mixing bowl add sugar, margarine and shortening.
4. Beat well with electric mixer.
5. Add flour mixture and 1 teaspoon vanilla.
6. Beat until it is fluffy and stiff like whipped cream.
Title: Chocolate Chip Coconut Cookies
Ingredients:
- 155 cashew nuts
- 2 coconut oil
- 95 eggs
- 60 honey
- 2 vanilla extract
- 2
- 1
Instructions:
1. Preheat the oven to 160C/320°F.
2. Add all the ingredients, except the cacao nibs, to a food processor and pulse until the mixture forms a dough ball.
3. Add the dough to a mixing bowl and slowly stir in the cacao nibs.
4. Divide the mixture into 20 equal parts and form small balls with it.
5. Place the balls onto a baking try lined with grease proof paper and flatten them out into circles. Leave approx 1 cm of space between each cookie.
6. Bake for 20 minutes until turning golden on the edges.
7. Enjoy!
Title: Butterscotch Banana Brilliance
Ingredients:
- 47 milk
- 300 bananas
- 2
Instructions:
1. Make the Angel Delight mousse according to the instructions on the packaging.
2. Slice bananas and place on top on the mousse.
3. Crush Digestive biscuits and sprinkle on top of the bananas.
Title: My Milo Tart Creation
Ingredients:
- 4 milk
- 6 cake flour
- 2 sugar
- 2 vanilla essence
- 1/2
- 1
- 125
- 1
Instructions:
1. Place HALF of the Marie biscuits in a dessert tray.
2. Heat milk in pot.
3. Add vanilla essence and sugar.
4. Place milo, flour and cocoa in bowl and make a paste, adding dessert cream.
5. Throw other half of Marie biscuits in pot, adding paste slowly and stirring continuously with a whisk (makes it easier for me) until everything has dissolved and mixture is smooth.
6. Fold in fresh cream.
7. When cooled. pour over biscuits in tray and refrigerate for 4 hours.
8. ENJOY----------.
Title: Favorite Homemade Brownies
Ingredients:
- 2/3 unsalted butter
- 5 vanilla
- 2 eggs
- 4 salt
- 1/2 sugar
- 2 flour
- 1 powdered sugar
Instructions:
1. Preheat oven to 400 degrees.
2. Butter & flour 9" baking pan.
3. Melt butter & chocolate in double boiler until smooth. When melted remove from heat, add vanilla & set aside.
4. In a mixer, beat eggs and salt. Add sugar and beat at high speed for about 10 minutes. Mixture should be creamy-white.
5. Add chocolate/butter/vanilla mixture and beat on low, just until mixed.
6. Add flour & mix quickly until there are no white streaks.
7. Pour batter in pan & place in the oven. Immediately turn the oven down to 350 degrees and bake for 40 minutes.
8. Per the creator of this recipe, the toothpick test does not work on this brownie. They should be fudgy, so don't over-bake them!
Title: Cinnamon-Apple Crostata
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 4 ground cinnamon
- 2 cooking apples
- 4 sugar
- 1 pecans
- 2 walnuts
Instructions:
1. Heat oven to 450°F
2. Remove pie crust from pouch; place flat on ungreased cookie sheet.
3. In medium bowl, mix 1/2 cup sugar, the cornstarch and cinnamon.
4. Gently stir in apples.
5. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
6. Fold crust edge over filling to form 2-inch border, pleating crust as necessary.
7. Brush crust edge with water; sprinkle with 1 teaspoon sugar.
8. Bake 15 minutes or until crust is golden brown.
9. Sprinkle pecans over apple mixture.
10. Bake 5 to 15 minutes longer or until apples are tender.
11. Serve with whipped cream.
Title: Animonbuhcotti
Ingredients:
- 1/2 butter
- 1 eggs
- 3 unbleached white flour
- 3 baking powder
- 3 salt
- 1/2 anise seed
- 1 hazelnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl cream the butter and sugar. Add the eggs, one at a time and beat well.
3. In a separate bowl sift together the flour, baking powder and salt; gradually add to the creamed mixture.
4. Stir in the anise seeds and nuts.
5. Turn mixture onto a lightly floured board and knead until smooth. Divide dough in half. Form into two rolls the length of a standard cookie sheet and about 1 1/2" in diameter. (They should look like long ropes. Don't worry if the shape isn't perfect either.).
6. On parchment lined baking sheet, bake the biscotti for 25-30 minutes, or until the rolls are firm to the touch.
7. While still warm, cut rolls crosswise into slices 3/4" thick. Lay cut side down on the cookie sheet and return to oven.
8. Bake the biscotti an additional 10 minutes longer to "toast" and dry out.
9. Finally, turn off the heat and leave the biscotti on the cookie sheet in the oven with door closed and allow to set 20 minutes.
10. NOTE: I usually cut this recipe in half.
Title: Izzie's Cupcakes
Ingredients:
- 2 heavy cream
- 10 eggs
- 1 granulated sugar
- 4 baking powder
- 4 cake flour
- 1
- 2
- 1 1/2
- 20
Instructions:
1. Set oven to preheat at 325 degrees Fahrenheit.
2. After warming 2 inches of water over medium in the bottom portion of a double boiler, put the 20 ounces of semisweet chocolate, 4 ounces of unsweetened chocolate, and 2 cups of heavy cream into the top portion. Cover with plastic wrap and let it warm for 8 minutes. Then, remove the boiler from the heat and mix until smooth.
3. Put the coconut extract, eggs, and granulated sugar into a mixing bowl and stir (or electrically beat) with medium power for about four minutes. Then, add the ingredients from the boiler and stir for 20 more seconds at medium power as well. Next, put the baking soda, chocolate chips, and cake flour in the mixture and stir on lower power for 10 seconds. Slowly, stir to medium power for another 10 seconds. Afterwards, stir additionally to make sure all ingredients seem thoroughly mixed.
4. Pour the mixture into 36 cupcake baking cups. Allow some room beneath the rim for the cupcakes to rise. Place the cupcakes into the oven and bake for approximately 25 minutes (Test by placing a toothpick into the center of the cupcake; if it comes out clean, the cupcakes are done). Let the cupcakes cool before eating, and enjoy!