lumicero/recipes-ing2inst huggingface dataset:
Title: Spiked Apple Crisp
Ingredients:
- 5 cooking apples
- 1/2 cinnamon
- 1 fresh lemon rind
- 1 Grand Marnier
- 1 1/2 amaretto di saronno liqueur
- 1 1/2 white sugar
- 3/4 light brown sugar
- 1/4 flour
- 3/4 salt
- 1/4 butter
- 1/2 ice cream
Instructions:
1. Arrange apple slices in a greased 2 quart round casserole.
2. Sprinkle on cinnamon, lemon and orange rinds and both liqueurs.
3. In a small bowl mix together both sugars, flour, salt and butter.
4. Mix together until crumbly.
5. Spread mixture over top of apples.
6. Bake uncovered at 350 degrees until apples are tender and top is lightly browned, around 1 hour.
7. Serve warm with cream or vanilla ice cream.
Title: Chocolate Mocha Pudding - Low Carb
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 3/4 cold water
- 1 low-fat cream cheese
- 4 heavy whipping cream
- 1/2
- 1
Instructions:
1. Put all ingredients in a bowl.
2. Whip until combined.
3. Chill and serve.
Title: Swedish Tea Cookies
Ingredients:
- 2 flour
- 1 butter
- 1/3 half-and-half
- 1/4 sugar
Instructions:
1. Cut butter into flour until it resembles cornmeal.
2. Stir in cream until combined.
3. Turn out onto a lightly floured surface.
4. Roll to 1/8 inch thickness.
5. Cut into circles using a 2 inch round cookie cutter.
6. Before baking, prick with a fork and sprinkle with sugar.
7. Bake at 375 F for 8-10 mins on an ungreased cookie sheet.
8. Place two cookies together (sandwich-style) using you favorite butter cream frosting tinted to celebrate the season.
9. Note: I like recipe #19353 Vanilla Butter Cream Frosting,
Title: Chocolate Stuffed Eclairs
Ingredients:
- 1 water
- 1/2 margarine
- 1 butter
- 4 all-purpose flour
- 6 eggs
- 1/4 all-purpose flour
- 3/4 cocoa powder
- 1/2 sugar
- 3 salt
- 3 milk
- 2 eggs
- 2 vanilla
- 2 chocolate
- 1 sugar
Instructions:
1. Preheat the oven to 400 degrees F.
2. Heat water and margarine or butter to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball. Remove from heat and let cool. Beat in 4 eggs, 1 at a time and once incorporated, place into a pastry bag. On a greased cookie sheet, pipe out dough in thick lines that form eclairs. Bake for approximately 30 minutes or until light brown. Set aside to cool.
3. In a medium saucepan, prepare filling by whisking together the flour, cocoa powder, sugar and salt. Whisk in about 1 cup milk and cook over low heat, stirring often, until thickened or the consistency of mayonnaise. Temper in 3 beaten eggs and continue to cook until mixture is even thicker. Remove from heat, cool and add vanilla.
4. With a serrated knife, slice pastry puffs lengthwise, but not all the way through. Pipe custard mixture into the center. Melt chocolate for icing, add sugar and cream. Cook over medium heat until soft ball stage. Let cool and beat until smooth. Ice tops of the eclairs.
Title: Debbies Baklava
Ingredients:
- 0.5 phyllo dough
- 1 1/2 butter
- 1 1/2 pecans
- 1 1/2 walnuts
- 1 cinnamon
- 3/4 sugar
- 1 water
- 2 sugar
- 1 water
- 1/2 orange, zest of
- 1 honey
- 1/2
Instructions:
1. Unfold Phyllo dough. Cut to fit 9x13 pan.
2. Cover with damp towel while using.
3. Brush bottom and sides of pan with butter.
4. Combine chopped nuts, cinnamon and sugar.
5. Cover bottom of pan with 2 sheets of phyllo dough.
6. Brush with butter, sprinkle with nut mixture. Repeat until all dough is used. Push edges into sides of pan to even them out.
7. Using a sharp knife, carefully cut pastry into squares. Make sure to cut through all the layers.
8. Sprinkle water over top to keep phyllo from curling up.
9. Bake 1 hour.
10. About 15 minutes before phyllo is done, make syrup. If you make sooner than that the syrup will thicken before dough is done. Any later, the baklava will be too cool.
11. In a saucepan, combine sugar, water, karo syrup and orange zest. Bring to boil. Reduce heat and simmer 10 minutes. Stir in honey. Let cool 5 minutes.
12. Remove Baklava from oven and pour warm syrup over entire pan.
13. Let cool for several hours. Syrup will thicken just right.
Title: Grandma's Christmas Cake
Ingredients:
- 2 sugar
- 1/2 eggs
- 2 vanilla
- 2 apples
- 4 raisins
- 1 flour
- 1/4 salt
- 2 baking soda
- 1 cinnamon
- 2 butter
- 2 sugar
- 4 corn syrup
- 1 ground cardamom
- 2
- 4
- 1/4
Instructions:
1. mix sugar, oil, eggs, Vanilla, apples, nuts, and raisins.
2. mix well and add flour, salt, soda and cinnamon.
3. pour into a 9x12 greased+ floured pan.
4. Bake at 350 for 1 hour.
5. Frosting Glaze: mix butter, sugar, corn syrup, cream and CARDAMOM.
6. bring to boil/remove from heat and spread on cake after cake is cool.
Title: Strawberries and Cream Mug Cake
Ingredients:
- 1 egg
- 2 baking powder
- 1 vanilla extract
- 1/8 granulated sugar
- 1/8 all-purpose flour
- 4 strawberry
- 5
- 1/4
Instructions:
1. Coat the inside of the mug lightly with cooking spray and set aside.
2. Mix the egg, yogurt, vegetable oil, baking powder, extract, sugar and flour in a small bowl until completely smooth.
3. Fill the mug to halfway full and place it in the microwave. Bake it for 1:30 or 2 minutes, or until a cake tester comes out clean. Top with strawberries and whipped cream and serve.
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1/2 vanilla
Instructions:
1. Mix peanut butter and sugar.
2. Add in egg and vanilla.
3. Bake at 350 degrees for 12-15 minutes.
Title: Banana Upside-Down Cake
Ingredients:
- 1/2 brown sugar
- 2 lemon juice
- 1 butter
- 1/2 margarine
- 2 pecan halves
- 1 1/2 bananas
- 1/2 flour
- 1 sugar
- 1 baking soda
- 1/4 baking powder
- 1/4 salt
- 1 butter
- 2 margarine
- 2 plain yogurt
- 1 eggs
- lemons, zest of
- vanilla
Instructions:
1. In saucepan, bring brown sugar, 1 tablespoon lemon juice and butter to a boil.
2. Reduce heat to medium and cook without stirring until sugar is completely dissolved.
3. Pour into greased 9 inch springform pan.
4. Arrange pecans on top, flat sides up.
5. In seperate bowl, add bananas and remaining lemon juice, stirring gently to coat bananas, then drain.
6. Arrange bananas in circular pattern over pecans and set aside.
7. FOR CAKE: In large bowl, combine flour, sugar, baking soda, baking powder, and salt.
8. Cut in butter until mixture resembles coarse crumbs.
9. Combine remaining ingredients in seperate bowl and stir into dry ingredients until just moistened.
10. Spoon over bananas and bake at 375 degrees for 35-40 minutes, or until toothpick tests clean.
11. Cool for 10 minutes, run knife around edge of pan, and invert onto serving plate.
12. Serve with whipped cream if desired.
Title: Baked Blueberry Brunch
Ingredients:
- 24 cream cheese
- 1 blueberries
- 2 orange zest
- 1/4 eggs
- 24 milk
- 1 maple syrup
- 1 sugar
- 3 cornstarch
- 2/3 water
- 3 blueberries
- 3 lemon juice
- 1 butter
- 3
Instructions:
1. Place 1/2 the bread cubes on the bottom of a spray-coated 12x20x2" pan. Scatter cream cheese, 2°C of blueberries, and orange zest over bread. Place remaining bread cubes over blueberries.
2. Mix together eggs, milk, and maple syrup. Pour evenly over entire pan. Cover and refrigerate 4 hours or overnight.
3. Preheat oven to 350°F Bake covered for 40 minutes. Uncover, bake an additional 30 - 40 minutes, or until puffed, browned, firm and thoroughly cooked. Cut into 24 squares and keep warm.
4. For sauce: in a large pot, thoroughly blend sugar and cornstarch. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear - about 7-8 minutes.
5. Stir in blueberries and simmer until berries pop. Remove from heat and stir in butter and lemon juice. Keep warm.
6. To serve: pour about 1/4 to 1/2°C sauce over the hot blueberrry bread.
Title: Low Sugar Fruit Crisp
Ingredients:
- 6 Splenda sugar substitute
- 1/4 flour
- 4 cinnamon
- 1 flour
- 1/2 butter
- 6
Instructions:
1. Preheat oven to 350. In a bowl or 9x13 inch pan combine fruit, splenda, flour, and cinnamon. Toss together. Put in pan.
2. In bowl combine brown sugar and flour. Cut is butter and combine until pea sized pieces. Sprinkle over fruit. Bake for 30-45 minutes or until fruit is soft and bubbly and topping is lightly browned.
Title: Blueberry Lavender Cranberry Crisp
Ingredients:
- 3 blueberries
- 1 cranberries
- 1/2 sugar
- 3/4 graham crackers
- 1 1/2 brown sugar
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Combine blueberries, cranberries, lavender flowers and sugar.
3. Mix well and pour into an 8 x 8-inch baking pan.
4. Combine crushed crackers, brown sugar, melted butter, and sliced almonds.
5. Crumble over the top of the filling.
6. Bake for 20 to 25 minutes, until filling is bubbly.
7. Cool at least 15 minutes before serving.
Title: Colourful Cupcakes
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 granulated sugar
- 1 eggs
- 1 -2 flour
- baking powder
Instructions:
1. Preheat the oven to 350 degrees and place liners in muffin pans.
2. Beat the butter and sugar until light and fluffy.
3. Beat in eggs.
4. Stir in flour and baking powder.
5. Separate the batter into four bowls. Tint each one a different colour, (I use red/pink, blue, yellow and then mix blue and yellow to make green).
6. Put a bit from each bowl into the paper liners, being careful not to mix them and make muddy colours. Use a different spoon for each colour. Fill the liners about 3/4 full. After, use a toothpick to stir the batters slightly. You do not want to create swirls; just get the air bubbles out.
7. Bake for 17 minutes and allow to sit in pan for a minute or two after they come out. Transfer to a cooling rack to prevent the bottoms from becoming soggy.
8. Apply icing if desired. You can use the same technique and have multicoloured icing.
Title: Glazed Cinnamon Mocha Cookies
Ingredients:
- 1 brewed coffee
- 1/4 egg
- 2 brewed coffee
- 1
- 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. Lightly spray cookie sheets with nonstick cooking spray.
3. In large bowl, combine quick bread mix and swirl mix from packet; mix well.
4. Add oil, 2 tablespoons coffee and egg; blend well.
5. Add chips; mix well.
6. Shape dough into 1 1/2-inch balls; place on sprayed cookie sheets.
7. Flatten balls to 1/2-inch thickness.
8. Bake at 350°F for 9 to 14 minutes or until edges are set and light golden brown.
9. Cool 1 minute.
10. Remove from cookie sheets; place on wire rack.
11. Cool 10 minutes.
12. In small bowl, combine glaze from packet and 1 teaspoon coffee; blend until smooth.
13. Drizzle glaze over cookies.
Title: Vicki's Angel Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 4 1/2 baking soda
- 2 cream of tartar
- 2 salt
- 1 1/2 chocolate chips
- 1 1/2 coconut
- 1
Instructions:
1. Cream the butter, vegetable oil and sugars together.
2. Add eggs and vanilla.
3. Sift the dry ingredients together.
4. Add to the creamed ingredients.
5. Fold in the chocolate chips.
6. Make into small balls and roll into sugar.
7. Bake at 350° for 10 to 15 minutes on ungreased baking sheet.
Title: Chocolate Kahlua Parfaits
Ingredients:
- 10 1/2 miniature marshmallows
- 1/2 nonfat milk
- 1 instant coffee powder
- 1/3 Kahlua
- 2 chocolate graham cracker crumbs
- 1/4
- 1
Instructions:
1. You will also need: 8 champagne flutes. In a large, microwave-safe glass bowl, mix the marshmallows with the milk and the coffee powder. Cover the bowl with a glass plate and microwave the mixture for 2 minutes on high or until there are no lumps remaining when it is stirred. Put the bowl in the refrigerator and allow the mixture to cool completely. It could take up to an hour.
2. Remove the marshmallow mixture from the refrigerator and beat in the Kahlua using the whisk attachment of an electric mixer. Then add 1 cup of the whipped topping and whisk it inches Next fold in another cup of the whipped topping using a spatula.
3. Spoon approximately 1 tablespoon of the crumbs into one of the flutes. Then spoon enough pie mixture into the flute so that it is approximately half-full (approximately 1/4 cup). Top that will another tablespoon of crumbs. Then add enough additional pie filling to almost fill the flute.
4. Top it with a dollop of remaining whipped topping and lightly sprinkle the top with additional crumbs.
5. Repeat the procedure until all 8 flutes are filled.
6. Refrigerate them until the filling sets, approximately 2 hours.
Title: Pecan Jam Squares
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 flour
- 1/2 - 3/4 pecans
- 1 eggs
- 2 brown sugar
- 1 vanilla
- 2 flour
- 1 baking powder
- 1/4 icing sugar
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Grease a 8-in square baking dish.
3. FOR CRUST: Mix butter, sugar and flour until crumbly.
4. Press into prepared baking dish.
5. Bake for 15 mins; remove, spread with jam.
6. FOR TOPPING: Beat eggs, brown sugar, vanilla.
7. Sift together flour and baking powder, add to egg mixture and beat well; add chopped pecans.
8. Spread over jam.
9. Bake 25 mins longer.
10. Cool completely.
11. Sprinkle with icing sugar.
12. Cut into squares.
Title: Fireside Steamed Cherry Pudding
Ingredients:
- 1 1/2 sugar
- 1 flour
- 2 baking powder
- 1/2 sea salt
- 1/8 eggs
- 6 cherry pie filling
- 1 unsalted butter
- 2 powdered sugar
- 1/2
- 1/4
- 1
- 1/4
- 1/2
Instructions:
1. throughly grease tube mold.
2. stir together breadcrumbs, 3/4 cup sugar, flour, baking powder, and salt in a large bowl.
3. stir in egg yolks one at a time,
4. carefully fold in 1 1/2 cups Cherry pie filling, butter, almond extract, and food color.
5. Beat egg whites in another bowluntil foamy gradually add 1/4 cup sugar.
6. keep beating until stiff peaks form.
7. fold about 1/3 of whites into Cherry mixture.
8. blend and then fold in remaining egg.
9. fold in chocolate chips.
10. pour batter into tube moldif top is open close with foil.
11. cover mold with wax paperand tie with string.
12. place a rack in a large kettlepour water to top of rack.
13. heat water to boilingplace mold on rack.
14. simmer about 1 1/2 hours.
15. remove from heat and cool for 5 minutes.
16. remove cover unmold into serving plate serve with cherry whipped cream.
17. For cherry whipped cream.
18. beat cream with powdered sugar in a large bowl until stiff.
19. fold in remaining pie fillingand 1/2 teaspoon almond extract.
Title: 3 Ingredient Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 granulated sugar
- 1 egg
Instructions:
1. Mix all three ingredients in a large bowl until combined.
2. Drop by rounded teaspoonfuls onto a cookie sheet lined with parchment paper.
3. Using a fork coated with granulated sugar, press a criss-cross or tic-tac-toe grid into the top of each cookie.
4. Bake at 350 degrees for 10-12 mins until edges are lightly browned.
5. Gently transfer to a cooling rack. Store in an airtight container.
6. Yield: Approximately 2 dozen.
Title: Baklava
Ingredients:
- 12 phyllo pastry
- 2/3 butter
- 2 walnuts
- 1 powdered sugar
- 1/4 cinnamon
- 2 ground cloves
- 1 sugar
- 2 water
- 2 honey
- 2 whole cloves
- 3 cinnamon stick
- 1 lemon juice
- 1 lemon zest
- 1
Instructions:
1. Preheat oven to 325.
2. Butter the base and sides of a 13x9 baking dish.
3. Place 10 sheets of phyllo, seperately, into the pan, brushing each sheet with the melted butter.
4. Mix together the nuts, sugar, cinnamon and cloves and spread half of this mixture over the pastry.
5. Layer another 3 sheets of pastry over the nut mixture, burshing each sheet with the melted butter.
6. Spread over the remaining nut mixture and top with the remaining pastry sheets, each brushed with melted butter.
7. Brush the top sheet with melted butter again and slice through the top layers with a very sharp knife to create diamond shapes. Sprinkle lightly with water to prevent the pastry from curling and lifting.
8. Bake for 1 hour.
9. Meanwhile, prepare the sugar syrup. Place all syrup ingredients in a saucepan and heat until the sugar has dissolved. Heat to boiling for 10 minutes, stirring often.
10. Remove from heat and cool. Strain, and pour over the baklava when it is removed from the oven. Let syrup soak in for 3 hours before cutting and serving.
Title: Lannette's Gourmet Pumpkin Cake
Ingredients:
- 4 eggs
- 1 water
- 2/3 vanilla
- 2 sugar
- 3 flour
- 3 1/3 salt
- 1/2 baking soda
- 2 baking powder
- 1 cinnamon
- 1 nutmeg
- 1 canned pumpkin
- 2 sugar
- 1 butter
- 1/2 buttermilk
- 1/2 corn syrup
- 1 baking soda
- 1/2 vanilla
- 1 1/2 butter
- 1/2 cream cheese
- 1 vanilla
- 1 powdered sugar
- 1 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a 9X13 cake pan.
2. In a large bowl, blend together the eggs, oil, water, vanilla and sugar. Beat until well mixed.
3. Sift together the flour, salt, baking soda, baking powder, cinnamon and nutmeg.
4. Add the flour mixture to the egg/oil mixture. Beat until well blended.
5. Stir in the pumpkin.
6. Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted comes out almost clean. Cool cake completely. (You can place warm cake in refrigerator or freezer to speed cooling.).
7. While cake is cooling, prepare the caramel glaze: In a large saucepan, combine sugar, butter. buttermilk, corn syrup and soda. Bring to a boil; then reduce heat and simmer for 5 minutes, stirring constantly. Glaze will turn to a caramel color. Remove from heat and stir in vanilla. NOTE: A large saucepan is needed because mixture will expand after coming to a boil. It will simmer down after about 3 minutes of cooking.
8. Poke holes in cooled cake. (I use the pointed end of a cooking thermometer. The holes need to be large enough for the caramel to run down into the cake.)
9. Slowly pour caramel glaze over cake spreading evenly over entire cake. Let cake sit until glaze is totally absorbed, about 15 minute Cool the cake completely.
10. Prepare cream cheese frosting: Cream butter and cream cheese until fluffy. Add vanilla and powdered sugar and beat until well blended. Frost cake; then chill until frosting is set.
11. Refrigerate any leftover cake. (If there ARE any leftovers!) Enjoy!
Title: Date Pudding With Brown Sugar Sauce
Ingredients:
- 1 sugar
- 2 butter
- 1 egg
- 1 milk
- 1 flour
- 1 baking powder
- 1 vanilla
- 1 dates
- 1 walnuts
- 1 brown sugar
- 1/2 margarine
- 1 egg
- 1 water
- 1 cornstarch
Instructions:
1. Mix cake ingredients well and bake in a greased 13x9 baking pan.at 350* for 35 minutes.
2. combine all sauce ingredients in a saucepan and cook till thick.and pour over slightly cooled cake.
Title: Awesome Caramel Apple Crisp
Ingredients:
- 4 granny smith apples
- 1 butterscotch pudding
- 1/2 butter
- 1 flour
- 1/2 sugar
- 1/2 brown sugar
- 1/2 pecans
Instructions:
1. In mixing bowl, combine apples and pie/pudding mix; toss to coat well.
2. Place in greased 9x9 square pan.
3. In small bowl, melt butter then mix flour and sugars until caramel type texture. Fold in pecans.
4. Spread over apples and bake at 350° for 35-40 minutes.
5. Serve warm with ice cream.
Title: Mum's Coconut Nests
Ingredients:
- 5 salt
- 1 butter
- 2 brown sugar
- 1 eggs
- 4 flaked coconut
- 8
Instructions:
1. Preheat oven to 350.
2. Mix dry ingredients.
3. Add beaten egg yolks and butter.
4. Beat well.
5. Roll into 1" balls.
6. Dip balls into slightly beaten egg whites, then in coconut.
7. Place on greased cookie sheet and indent center with your finger.
8. Bake 20 min or until coconut is lightly browned.
9. Fill depression with jam while cookies are still hot.
Title: Ginger Cookies
Ingredients:
- 2/3 sugar
- 1/4 margarine
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
Instructions:
1. Preheat oven to 350°.
2. Beat 2/3 cup sugar and margarine at medium speed of a mixer until well-blended. Add molasses and egg; beat well.
3. Combine flour, baking soda, ginger, cinnamon, and cloves; gradually add to sugar mixture. Stir until well-blended. Divide in half. Wrap each portion in plastic wrap; freeze for 30 minutes.
4. Shape each portion of dough into 26 (1-inch) balls.
5. Place, 2 inches apart, on baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from sheets; let cool on wire racks. Store in an airtight container.
Title: Taaralikus Sephardic Cookies
Ingredients:
- 4 eggs
- 1 margarine
- 1 sugar
- 1/2 lemon juice
- 1/2 vanilla
- 1 baking powder
- 2 flour
- 4 -5
Instructions:
1. Beat eggs and margarine until foamy.
2. Add sugar slowly while beating. Add oil, lemon and vanilla while beating.
3. Add baking powder to 2 cups of flour, and add the flour to the batter gradually (1/2 cup at a time).
4. When the dough holds together in a soft ball, you have added enough flour. Cover the bowl full of dough, and refrigerate for an hour.
5. To form a cookie, roll out a little dough at a time, roll into a log, and fold into a ribbon shaped cookie.
6. Place cookies on baking sheets lined with parchment paper.
7. Bake at 350 F (180 C) for 15-20 minutes, or longer if you like them brown.
Title: Strawberry Pretzel Dessert
Ingredients:
- 2 butter
- 3/4 sugar
- 3 cream cheese
- 8 strawberry Jell-O gelatin dessert
- 1 boiling water
- 2 frozen strawberries
- 2 crushed pineapple
- 2 sugar
- 1
- 3/4
Instructions:
1. Preheat oven to 400 degrees.
2. For the crust, mix the pretzels, butter and 3 TBL sugar. Press into 9 x 13 pan and bake for 7 minutes. Set aside and let it cool.
3. In a mixing bowl, beat together the cream cheese and 3/4 cup sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate till well chilled.
4. In a mixing bowl dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple and pour over the cream cheese mixture. Refrigerate till serving time.
Title: Super Easy Lemon Mousse
Ingredients:
- 1 heavy whipping cream
- 3 vanilla
- 1
Instructions:
1. Dump pie filling into a large bowl.
2. Pour 3 cups of whipping cream and 1 teaspoon of vanilla into the bowl.
3. Whip with electric mixer until fluffy.
4. Put in serving bowls and refrigerate for AT LEAST 3 hours-- the colder the mousse is, the better.
Title: Double Chocolate-Coffee Vegan Cupcakes
Ingredients:
- 3 unbleached all-purpose flour
- 1/2 cocoa powder
- 2 baking soda
- 1 salt
- 1 white sugar
- 1 brown sugar
- 1 water
- 1 vanilla extract
- 1
- 3/4
Instructions:
1. Prepare coffee ahead of time and let cool (or it will melt the chocolate chips!).
2. Combine the dry ingredients (flour to brown sugar) in a large bowl. Add the wet and mix until well-combined and smooth.
3. Preheat oven to 350°F Prepare your muffin tins with liners, or grease them.
4. Now you can choose to: a) add the chocolate chips directly into the batter, or b) save them to sprinkle on top of the filled muffin cups, in lieu of a frosting.
5. Bake 25-30 minutes, or until the toothpick test proves them done.
6. Remove from oven, let cool at least 10 minutes, and frost or enjoy as they are. :).
Title: Double Wicked Fudge Cake Recipe
Ingredients:
- 1 sugar
- 1 3/4 water
- 1/2 flour
- 1 2/3 baking soda
- 1 salt
- 1/4 butter
- 1/2 margarine
- 3 eggs
- 3/4 milk
- 1 vanilla
- 1/4 unsalted butter
- 1 confectioners' sugar
- 1/2 coarse salt
- 1
Instructions:
1. MICROWAVE chocolate, 1/2 cup sugar and water in large microwaveable bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute Stir until chocolate is completely melted. Cool.
2. MIX flour, baking soda and salt. Beat butter and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Beat in flour mixture alternately with milk. Add chocolate mixture and vanilla; mix well. Pour into 2 greased and floured 9-inch round pans.
3. BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
4. Frosting:
5. Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.