lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Chocolate Cake With Chocolate Sour Cream Icing
Ingredients:
- 1 1/2 fat free sour cream
- 1 1/2 granulated sugar
- 1 1/2 vanilla
- 8 dark chocolate
- 5 eggs
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 4 chocolate
- 1 margarine
- 1/3 sour cream
- 2 icing sugar
Instructions:
1. For the cake:
2. Mix sour cream, sugar, vanilla and melted chocolate together.
3. Beat in eggs, one at a time.
4. Sift flour, baking soda, and salt.
5. Stir into wet mixture.
6. Turn into two 9-inch buttered and floured round cake tins, or one 9x12 pan.
7. Bake 25 minutes at 350°F.
8. For Icing:
9. Mix together the melted chocolate and melted margarine.
10. Then add sour cream.
11. Add icing sugar.
12. Beat well.
13. Apply to cooled cake.
Title: Mother's Apple Crunch
Ingredients:
- 8 apples
- 1 sugar
- 1 cinnamon
- 3/4 flour
- 1/3 butter
Instructions:
1. Butter a 1 1/2 deep glass baking dish.
2. Core and slice apples into dish.
3. Mix 1/2 cup of the sugar with the cinnamon, and sprinkle over apples.
4. Blend with a pastry blender (or 2 knives) the remaining 1/2 cup sugar, the flour, and butter, until it forms "crumbs".
5. Sprinkle mixture over top.
6. Bake at 400 degrees 30-40 minutes.
Title: Yummy Snack (Graham Crackers With Peanut Butter and Chocolate)
Ingredients:
- 2 graham crackers
- 2 peanut butter
- 2
Instructions:
1. Spread peanut butter on one graham cracker.
2. Spread chocolate frosting on the second graham cracker.
3. Press together to form a sandwich, and enjoy!
Title: Tropical Pound Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1/4 crushed pineapple
- 1 lime rind
- 1 vanilla extract
- 1/2 fresh lime juice
- 2 confectioners' sugar
- 1/2 sweetened flaked coconut
- lime slices
- lime rind
Instructions:
1. Heat oven to 325.
2. Grease a 12-cup Bundt pan. Lightly dust with flour.
3. Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
4. Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
5. Beat in eggs, one at a time, beating well after each addition.
6. Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
7. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
8. Add coconut and vanilla extracts.
9. Beat on medium speed for 3 minutes.
10. Pour batter into prepared pan.
11. Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
12. Transfer pan to wire rack and cool for 20 minutes.
13. Remove from pan and let cool completely.
14. Glaze:
15. Whisk together lime juice and confectioner’s sugar in small bowl until good drizzling consistency.
16. Drizzle over cake and garnish with desired toppings.
Title: RIDICULOUS Gluten Free CHOCOLATE HAZELNUT Cake
Ingredients:
- 3/4 unsalted butter
- 8 sugar
- 1 1/4 eggs
- 5 salt
- 1/4 vanilla
- 1 hazelnuts
- 2 powdered sugar
- 1/3
- 1/2
Instructions:
1. preheat oven to 375. Spray entire inside of springform pan with cooking spray.
2. grind 1 1/2 cups of your hazelnuts (you can use a mini chop prep, food processor, even a coffee grinder).
3. cut butter into small pieces and melt butter and chocolate chips in a metal bowl over a pot of simmering water (I simply used my metal mixing bowl from my stand Kitchenaid mixer over a pot of water). Stir occasionally until melted and cool slightly.
4. using same bowl (if you can) beat in sugar and eggs one at a time. Mix for a couple minutes.
5. mix in vanilla and salt, and gradually add your ground hazelnuts. Sift in cocoa and beat another couple minutes.
6. pour into pan and bake for 35 minutes. Cool to room temperature. Refrigerate for 2 hours and then remove side of pan. Move to serving platter and sift powdered sugar over top.
7. serve with whipped cream and the remaining 1/2 cup of chopped hazelnuts.
Title: Carrot Cake Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 pecans
- 3/4 carrot
- 2 all-purpose flour
- 1 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1 1/2 ground cinnamon
- 4 eggs
- 1 1/4 sugar
- 1 canola oil
- 2 pure vanilla extract
- 1/4 butter
- 4 cream cheese
- 1/2 icing sugar
- 1/2 pure vanilla extract
- 1 1/2 sweetened flaked coconut
Instructions:
1. Preheat oven to 350 degrees F
2. Place fluted paper liners in 18 muffin cups.
3. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
4. In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
5. Gradually add the sugar and beat until the batter is thick and light colored.
6. Add the oil in a steady stream and then beat in the vanilla extract.
7. Add the flour mixture and beat just until incorporated.
8. With a large rubber spatula fold in the grated carrots and chopped nuts.
9. Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
10. Remove from the oven and let cool on a wire rack.
11. Beat the butter and cream cheese until very smooth with no lumps.
12. Gradually beat in the icing until fully incorporated and smooth.
13. Beat in the vanilla extract.
14. With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
15. Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
16. Shake the bag until all the coconut has been colored with the dye.
17. Garnish with the green colored coconut and a foil covered chocolate egg.
18. For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
19. Cover and refrigerate the cupcakes until serving time.
Title: Rum Plum Cake With Rum Glaze
Ingredients:
- 2 flour
- 2 white sugar
- 1 cinnamon
- 1/2 clove
- 1 1/4 baking powder
- 1 salt
- 3 eggs
- 1 plum baby food
- 2 dark rum
- 4 icing sugar
- 1 lemon juice
- 2 -3 dark rum
- 2
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease and flour a 10-inch Bundt pan.
4. In a large mixing bowl sift together, flour, sugar, cinnamon, cloves, baking powder and salt.
5. Add in eggs and oil; beat at mediuum speed until combined.
6. Add in plum baby food and rum; mix until thoroughly combined.
7. Transfer to prepared Bundt pan.
8. Bake for about 40 minutes.
9. Cool 15 minutes and remove to a plate.
10. Mix all glaze ingredients for the glaze until smooth.
11. Pour over WARM cake.
12. Delicious!
Title: E-Z Pound Cake
Ingredients:
- 1/2 real butter
- 1 2/3 sugar
- 5 eggs
- 2 flour
- 1/2 salt
- 1 vanilla
- 1/2 mace
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter and flour 1 loaf pan.
3. Cream butter and slowly add sugar.
4. Beat until light and fluffy.
5. Add egg one at a time and beat well each time.
6. Stir in flour and rest of dry ingredients.
7. Pour into pan.
8. Bake 1 1/2 hours.
9. Cool in the pan for 5 minutes before turning out unto a baking rack.
10. Serve in very thin slices.
Title: White Chocolate Cheesecake - No Cook
Ingredients:
- 400 unsalted butter
- 400 white chocolate
- 200 cream cheese
- 600 mascarpone cheese
- 400 caster sugar
- 350 vanilla extract
- 100 strawberry
- 1 mint
- 300
Instructions:
1. Grease a 23cm spring form tin or loose bottomed cake tin with some butter or oil.
2. finely crush digestive and ginger nut biscuits in a food processor or in a plastic bag and bang with heavy rolling pin.
3. combine crushed biscuit with cooled melted butter.
4. press mixture into base of tin firmly with back of a metal spoon or hands.
5. Chill the tin in fridge or freezer for at least 30 minutes.
6. while base is chilling, gently melt chocolate in a bowl over simmering water until smooth. this can burn at bottom so keep your eye on the chocolate. set aside to cool.
7. mix together the cream cheese, mascarpone, caster sugar and vanilla extract, then lightly mix in the cool white chocolate.
8. in a seperate bowl, whip double cream on a high speed until stiff peaks occur.
9. slowly add whipped double cream into cream cheese mixture and beat gently for one minute until fully incorporated.
10. pour the mixture on top of the biscuit base and chill in fridge for three hours or put it into the freezer for a couple of hours. I prefer the freezer as it really firms the cheesecake up.
11. remove cheesecake from tin and top with halved strawberries and mint sprigs.
12. serve with double cream.
Title: Kevin and Amanda's "the Best Buttercream Frosting Ever"
Ingredients:
- 1 shortening
- 4 powdered sugar
- 1/4 salt
- 2 vanilla extract
- 1/3 heavy whipping cream
Instructions:
1. Cream shortening in a mixing bowl until fluffy.
2. Add sugar slowly and continue creaming until well blended.
3. Add salt, vanilla, and whipping cream.
4. Mix on low speed until moistened.
5. Mix on high speed until frosting is fluffy.
Title: Peanut Butter Pudding Cake
Ingredients:
- 1 flour
- 1 1/4 brown sugar
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/3 chunky peanut butter
- 2 vanilla
- 1 hot water
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together flour, 3/4 cup brown sugar baking powder and salt.
3. Add milk, peanut butter, oil and vanilla.
4. Spread in a greased 8 x 8 x 2 baking dish.
5. Sprinkle with remaining brown sugar.
6. Carefully pour hot water over entire top.
7. Bake in a 350 degree oven for 45 minutes.
Title: Malted Milk Ball Brownies
Ingredients:
- 1 butter
- 1 1/3 milk
- 1 vanilla extract
- 2
- 1/4
Instructions:
1. Prepare brownie batter according to package direction. Stir in 1 cup malted milk balls. Spread into a greased 13 x 9 x 2 inch baking pan.
2. Bake at 350 degrees for 30 minutes. Cool completely on a wire rack.
3. In a small saucepan, melt chocolate chips and butter over low heat. Remove from heat. Stir in milk and vanilla. Spread over brownies. Sprinkle with the remaining malted milk balls. Refrigerate for 10-15 minutes or until set.
Title: Core Lemon Cheese Cake
Ingredients:
- 4 sugar-free lemon gelatin
- 1 hot water
- 16 fat-free cottage cheese
- 1/2 skim milk
- 1 vanilla
- 1/4 salt
- 2 Splenda sugar substitute
- fat-free cool whip
Instructions:
1. Blend jello with water, then cheese, then rest of ingredients, (mix everything in food processor or with hand mixer).
2. Pour into 9" pie pan and refrigerate.
3. Put stewed peaches over the pie. Fat Free Cool whip can also be added but will need to count points.
Title: Biram Ruz
Ingredients:
- 2 long grain rice
- 2 heavy cream
- 2 salt
- 1/2 butter
- 1
Instructions:
1. Heat the milk to scalding temperature.
2. Put the rice in the beram, pour the hot milk over it, stir in the salt and stick the beram in the oven at 400o for about 30- 40 minutes.
3. Just before all the milk is absorbed, make a little indentation in the center of the rice and drop the butter in it while the butter is melting take some of it and sprinkle on top of the rice.
4. Let it cook for 20-30 minutes more, until the rice is brown on top.
Title: Tastes Like Lofthouse Cookies
Ingredients:
- 1 flour
- 1/2 eggs
- 3 unsalted butter
- 1/3 shortening
- 1/2 vanilla
- 1/3 milk
- 1 powdered sugar
- 3
- 4
Instructions:
1. For the cookies:
2. Mix well with a handmixer or Kitchen Aid. The dough will be stiff, enough to roll into 1" balls.
3. I placed them on a Silpat type baking sheet, these are lovely to keep your cookies from getting too brown.
4. Flatten the balls with the heel of your hand to about 1/2" thick.
5. Bake these at 325 degrees for about 12-14 minutes. You will know they are done when they feel somewhat firm in the center.
6. Take them out of the oven and let them sit for at least 5 minutes to finish baking and let set up.
7. Transfer to a sheet of foil to cool completely. While they cool, start the icing.
8. For the icing:
9. Mix well with a hand mixer and either pipe on with a pastry bag or schmear on with a spatula.
10. At this point, you MUST use sprinkles -- if you don't, the sugar cookie faeries will come and take your cookies away, because you don't deserve them.
11. Store the cookies in a tupperware type container right after the icing has set. (This is supposed to be the secret to getting the texture right.) The cookies will get that dense, cakey texture after being stored in the air tight container overnight or for a few hours.
Title: 25 Minute Fresh Peach and Berry Cobbler
Ingredients:
- 10 raspberries
- 2 Splenda Sugar Blend for Baking
- 1/2 brown sugar
- 1/2 lemon juice
- 1/8 cinnamon
- 2 skim milk
- 1 Splenda Sugar Blend for Baking
- 2 brown sugar
- 2/3 cinnamon
- 2
- 1 1/2
Instructions:
1. In a greased 8x8 baking dish place Sliced Peaches, and Rasberries.
2. Mix Lemon Juice, and Almond Extract together and pour over peaches.
3. Mix 1/2 cup Brown Sugar, 1/2 cup Slpenda Blend, and Tbls. of Cinnamon together, and mix with peaches as well. (Make sure peaches are fully coated.).
4. To Make Biscuits combine Heart Healthy Bisquik, Skim Milk, 2 Tbls. of Brown Sugar, 2 Tbls. of Splenda Blend, and 1 1/2 Tbls. Batter will be lumpy and STICKY.
5. Drop Bisquick Batter sparactically over Peaches and berries, cover with Tin Foil and bake in the oven at 400 degrees for 20 minutes. Then remove tin foil and bake for another 5 minutes so biscuits turn Gloden brown.
6. Serve Hot or cold with your favorite topping.
Title: Sheer Khurma - Vermicelli Pudding
Ingredients:
- 6 dates
- 1 sweetened condensed milk
- 200 green cardamoms
- 4 ghee
- 1 sugar
- 2 saffron
- 1/2
- 1
Instructions:
1. Soak dates in warm water for 3-4 hours or until they become soft to cut. Remove seeds and cut the dates into small pieces.
2. Boil the dates in 1 cup of milk, till the milk is reduced completely. The dates will absorb all the milk.
3. Boil milk in a thick bottomed pan and keep on low flame for about 40 mins until it is thick enough. Keep stirring the milk in between else it will stick to the bottom of the pan.
4. Mix in the condensed milk. Stir to combine well.
5. In a separate pan, add 2 tbsps of ghee, cardamoms (slightly pounded) and vermicelli. Fry for some time until the vermicelli is light brown.
6. Add the vermicelli to the boiling milk and cook for 10 minutes.
7. Add sugar and cook for 2-3 minutes until the sugar dissolves. (Adjust sugar according to taste. The condensed milk is also sweet so you might want to taste the milk before adding sugar).
8. Add saffron mixed in a tbsp of hot milk to the milk.
9. Add about ¼ cup of dry fruits and half the dates. Cook for 2-3 minutes.
10. Remove from fire.
11. Garnish with remaining dry fruits and dates. Serve hot.
Title: Deep in the Heart of Texas Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 1/2 all-purpose flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1 powdered sugar
- 12 milk
- 2
- 1/4
Instructions:
1. Crush the hard candy fairly fine.
2. Beat powdered sugar and butter.
3. Mix in vanilla, almond extract and egg.
4. Sift together flour, baking soda and cream of tartar. Mix into creamed mixture.
5. Cover and refrigerate about 2 hours or until firm.
6. Tape (2) paint stir sticks, the width of your rolling pin, on to parchment paper. Stir sticks gives you even thickness of about 1/8 inch thick.
7. Tape the paper to your counter.
8. Place a piece of dough on the paper, cover with another piece of parchment paper and roll.
9. If the dough sticks use powdered sugar on the rolling surface.
10. It is best not to get it on top of the cookie if you are going to glaze, because it makes the top of the cookie puffy where the sugar was.
11. Use a 3 ½ inch Texas shaped cookie cutter, then use a 1 inch heart shaped cutter.
12. Place cookies on a foil lined cookie sheet.
13. Spoon it in the heart spaces. Use as much as you want, but not over the top of the Texas shape cookie.
14. You can sprinkle the cookie with sugar before baking or may glaze after completely cooled.
15. Bake at 375° F for 7 to 8 minutes or until edges or golden.
16. Let your stained glass cookies cool for 10 minutes before removing from pan.
17. Cool completely before glazing.
18. WHITE GLAZE: Mix all ingredients until smooth or desired brushing consistency.
Title: Apple and Ginger Dessert Pizza
Ingredients:
- 2 dried yeast
- 2 sugar
- 1/3 water
- 1 1/2 flour
- 25 butter
- 1 egg
- 1/2 sultana
- 2 brandy
- 30 butter
- 1 1/2 ground ginger
- 2 water
- 2 maple syrup
- 1 green apple
- 1 red apple
- 2 butter
Instructions:
1. To make the base:- Combine yeast, sugar and water in a small bowl.
2. Stand bowl covered with plastic wrap, in a small place for 10 minutes until the mixture is foamy.
3. Sift flour into a large bowl and make a well in centre. Add yeast mixture, butter and egg; mix with a knife to a soft dough.
4. Turn out onto a lightly floured surface; knead for 5 minutes until smooth and elastic.
5. Place in a oiled bowl, cover with plastic wrap; stand in a warm place for 1 hour or until doubled in size. To Make Topping:- Peel, core the apples and cut into slices.
6. Combine sultanas and brandy in a small bowl and set aside. Melt butter in pan, add ginger; stir to combine. Add water and maple syrup; cook over a low heat for 4 minutes until thickened slightly.
7. Cool.
8. Preheat oven to 210°C.
9. Brush a 30cm round pizza tray with melted butter.
10. Knead dough again for 1 minute, roll out to a 26cm round.
11. Place onto prepared tray tuck edges under to form a rim.
12. Drain sultanas, sprinkle over base. Arrange apple slice over the base, drizzle with syrup.
13. Brush rim of base with a little melted butter.
14. Bake for 25 minutes until crust is golden brown.
15. Serve warm with whipped cream.
Title: Olga's Lemon Butter
Ingredients:
- 1/2 butter
- 1 sugar
- 2 lemons
- 3 eggs
Instructions:
1. Combinbe sugar and butter in double boiler and let melt.
2. Beat eggs well and add strained lemon juice.
3. When butter is melted, add lemon juice mixture and beat well.
4. Cook 20 minutes.
5. Store in container in frig.
6. Let sit at room temperature before filling tart shells. Add a dollop of whipped cream if desired.
Title: Hawaiian Style Bread Pudding
Ingredients:
- 3/4 sugar
- 1/2 egg substitute
- 1/3 butter
- 1/3 nonfat milk
- 2 crushed pineapple
- 1 cinnamon
- 1/2 raisins
- 10
Instructions:
1. Mix all ingredients together, except bread.
2. Fold in bread gently.
3. Pour into 2-quart unbuttered casserole dish.
4. Bake uncovered at 350 degrees for 1 hour.
5. Top with raisins and serve.
Title: Nanny's Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 2/3 margarine
- 1 brown sugar
- 24 pineapple
- 1 1/3 cherries
- 1 flour
- 1/3 granulated sugar
- 3/4 shortening
- 1 1/2 milk
- 1/2 baking powder
- 1 salt
- egg
Instructions:
1. Preheat oven to 350 deegrees.
2. pour melted butter in a 9x9x2 baking pan and sprinkle with brown sugar. Arrange pineapple over and place cherries in center of pineapple rings. Reserve extras.
3. Beat remaining ingredients for 30 seconds then for 3 minutes on high.
4. Crush remaining pineapple rings and add remaining pineapple and cherries to mixture.
5. Pour in pan and bake 50-55 minutes or until toothpick comes out clean.
6. Remove and immediately turn pan upside-down.
7. Enjoy!
Title: Kovrizhka (Honey Cake)
Ingredients:
- 2 flour
- 1/2 sugar
- 150 honey
- 1/2 baking soda
- 2 eggs
- 50 ground cinnamon
- clove
Instructions:
1. Beat the egg and sugar together until light.
2. Mix in the honey, cinnamon, cloves and baking soda.
3. Gradually stir in the flour and beat the batter till blended.
4. Brown 2 tbsp of sugar in a small saucepan.
5. To it, add 1 1/2 to 2 tbsp of water and bring to a boil.
6. Add this to the batter with the honey to make the batter brown.
7. Pour into a buttered baking pan that has been dusted with flour.
8. Smooth the top and sprinkle the silvered almonds.
9. Bake in a moderate oven for 15- 20 minutes.
10. After the cake cools, cut it into 2 layers and spread a filling of jam in between.
11. Dust with icing sugar and serve.
Title: Flourless White Chocolate Macadamia Almond Cookies
Ingredients:
- 2 coconut oil
- 1/4 almond butter
- 1/4 vanilla
- 1 baking soda
- 2 1/2 sea salt
- 2 white chocolate chips
- 1/2
- 1/4
- 1/2
Instructions:
1. Heat oven to 325°F Line cookie sheet with parchment paper.
2. In a small heat proof bowl, add coconut oil and agave. Microwave on high for 45 to 60 seconds, or until coconut oil has melted. Add vanilla, stir until blended.
3. In a medium bowl, add almond meal, psyllium, baking soda and salt.
4. Add wet ingredients to dry, stir until blended. Cookie dough will be very thick.
5. Chop macadamia nuts in quarters and add them and the chocolate chips to dough, fold until well combined.
6. Using a cookie scoop, place cookie dough on prepared cookie sheet, use your fingers to flatten and shape cookies.
7. Bake for 10-12 minutes, spin the cookie sheet after the first 6 minutes. Cookies will be lightly browned when done. Allow to cool on the pan for a few minutes before transferring to a cooling rack.
8. Makes 30 cookies.
Title: Balsamic Roasted Pear with Warm Goat Cheese
Ingredients:
- 2 unsalted butter
- 2 bosc pears
- 3 honey
- 1/3
- 4
Instructions:
1. Pre-heat oven to 400º F.
2. Melt butter in ovenproof baking dish.
3. Arrange pears, cut-sides-down, in a layer of the butter and roast for about 20 minutes, or until tender.
4. Pour balsamic vinegar over pears and roast 5 minutes longer.
5. Remove pears from baking dish and arrange on serving plates.
6. Add honey to the juices in the baking dish, stirring until melted and combined.
7. Add the slices of goat cheese to the hot mixture and warm the cheese until just soft.
8. With a spatula, place the warm goat cheese on the plates next to each pear and drizzle with the balsamic and honey sauce.
Title: Chocolate Mousse - Alton Brown
Ingredients:
- 1 3/4 dark rum
- 12 butter
- 3 unflavored gelatin
- 1
- 4
- 1
Instructions:
1. Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
2. In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.
3. Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to "bloom" for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.
4. In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.
5. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.
Title: Best Brownies so Far
Ingredients:
- 8 butter
- 1 sugar
- 3 eggs
- 5 vanilla
- 1 flour
- 1 1/2 salt
- 1 pecans
- 2 1/2 walnuts
Instructions:
1. Preheat oven to 375.
2. Melt butter and chocolate in a saucepan over low heat, stirring.
3. Set chocolate mixture aside.
4. Beat eggs with sugar and vanilla for 10 minutes with a mixer.
5. Add flour and salt and chocolate until ingredients are just mixed. Then add nuts.
6. Place in greased 9x13 inch pan.
7. Bake for 35 -40 minutes, being careful not to overbake. Frost if desired.