lumicero/recipes-ing2inst huggingface dataset:
Title: Passionfruit Coulis
Ingredients:
- 1 passion fruit
- 1 sugar
Instructions:
1. In a medium saucepan, combine the passion fruit pulp/juice and sugar.
2. Bring to a boil over medium-high heat, simmer for 3-5 minutes.
3. Strain if you prefer smooth texture and without seeds (not recommended), set aside to cool.
4. Store in a sealed container in the refrigerator.
Title: Greek Spongecake With Rum (Pantespani Me Romion)
Ingredients:
- 10 sugar
- 10 cake flour
- 1/2 baking powder
- 1 1/2 rum
- 1/2 sugar
- 1 water
- 3 fresh lemon juice
- 2 rum
- 1 sugar
- 1
- 2
- 1
Instructions:
1. FOR THE CAKE: Beat the egg yolks with 1/2 cup sugar until thick and pale in color. Fold in 1 cup of the chopped almonds. Fold in the flour mixed with the baking powder, then stir in the rum. Carefully fold the stiffly beaten egg whites into the batter. Turn the batter into a buttered and floured pan, (one 8 by 12 inch cake pan OR one 10-inch cake pan) and bake in a preheated 350°F oven for about 30 minutes, or until a tester inserted in the cake comes out clean.
2. Remove the cake from the oven and prick the entire surface with a toothpick. Pour the hot syrup over the cake before the cake cools. When the cake has cooled, fold 1 teaspoon of sugar into the whipped cream and frost the cake lavishly with the sweetened cream. Cut the cake into squares and sprinkle with the remaining almonds. Decorate with the cherries.
3. FOR THE SUGAR SYRUP: Stir the sugar and water together in a deep, heavy saucepan set over medium heat until the sugar dissolves. During this period, use a dampened pastry brush to wipe down any stray sugar crystals that cling to the sides of the pan.
4. When the sugar has dissolved, bring the syrup to a boil. Take of the heat and add fresh lemon juice and 1 tablespoons rum. This will make about 2 cups syrup.
5. St. Paul’s Greek Orthodox Church.
6. The Art Of Greek Cookery.
Title: Almost Fat Free Chocolate Cupcakes With Cream Cheese Frosting
Ingredients:
- 4 salt
- 1 chocolate pudding mix
- 1 sugar
- 1/2 self-rising flour
- 1 vanilla
- 1/2 applesauce
- 1 baking soda
- 1 1/2 light cream cheese
- 4 marshmallow cream
- 1/4 fresh lemon juice
- 8 vanilla extract
- 1 powdered sugar
- 1
Instructions:
1. In a mixing bowl, beat egg whites with salt until stiff peaks form.
2. In medium bowl combine pudding mix, dry milk, cocoa, sugar and flour.
3. In another container, combine vanilla, applesauce, and baking soda.
4. With electric mixer, beat dry ingredients, 1 cup at a time, alternating with the applesauce mixture.Beat for 2 minutes after last addition.
5. Divide batter equally between 12 paper-lined cupcake cups. Bake at 350° for about 18 to 20 minutes, or until a wooden pick or cake tester comes out clean when inserted in center.
6. While cooling, make frostingin a medium bowl, stir together the cream cheese, marshmallow creme, lemon juice and vanilla until well combined.
7. Gradually beat in the powdered sugar. Frost when cupcakes are completely cooled.
Title: Grammy's Apple Crisp
Ingredients:
- 6 -7 apples
- 2 sugar
- 1 cinnamon
- 1 unsifted flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 margarine
- butter
Instructions:
1. Preheat oven to 350°F.
2. Peel and slice apples. Toss them with 2 tablespoons sugar and 1 teaspoons cinnamon.
3. Place apples in an 8x8 baking dish.
4. In a separate bowl, mix flour, brown sugar, 1/2 teaspoons cinnamon and margarine (or butter).
5. Sprinkle mixture over apples and bake for 40-45 minutes.
6. According to Grammy, this should be served warm with a scoop of vanilla ice cream and whipped cream.
Title: The Ultimate S'mores
Ingredients:
- 1 marshmallows
- 1/2 peanut butter
- 2 graham crackers
- 1
- 2
Instructions:
1. Toast one marshmallow lightly.
2. Spread peanut butter on cracker.
3. Top with peanut butter cup.
4. Add chocolate square to cracker.
5. Place toasted marshmallow on chocolate.
6. Top with remaining cracker.
7. Enjoy!
Title: Goldy Bear's Dream Cake
Ingredients:
- 4 1/2 flour
- 1 1/2 sugar
- 1 1/2 butter
- 2 eggs
- 1 1/2 sour cream
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 2 cream cheese
- 1 vanilla
- 1/4 eggs
- 2 sugar
- 1/3
- 1/2
- 2/3
Instructions:
1. Preheat oven to 350°F
2. Grease two 9″ springform pans.
3. Combine flour with 1 1/2 cups sugar, and cut in the butter until the mixture resembles coarse crumbs. Reserve two cups.
4. To the remaining crumb mixture, add the first two eggs, sour cream, salt, baking powder, baking soda, and almond extract.
5. Mix, and spread over the bottom and up the sides of the pans.
6. Combine the cream cheese with the vanilla, the remaining eggs, and 1/2 cup sugar.
7. Spread half of this mixture over the batter in each pan.
8. Spread the raspberry preserves on top of the cream cheese mixture in each pan.
9. Whirl the almonds in a food processor until chunky.
10. Combine with the reserved crumb mixture and sprinkle over the preserves on each cake.
11. Bake cakes 45 to 55 minutes, or until a toothpick tests clean.
12. Cool the cakes at least half an hour before attempting to serve. Best if made the night before and refrigerated.
Title: Molten Chocolate Center Cakes
Ingredients:
- 7 dark semi-sweet chocolate
- 1/2 butter
- 1 vanilla extract
- 3 eggs
- 1/3 cake flour
- 1/8 salt
- 1/8 cream of tartar
- 1/3 sugar
- 2 dark semi-sweet chocolate
- 1 1/2 heavy cream
- 1 butter
Instructions:
1. Chop 7 oz dark semi-sweet chocolate into pieces.
2. Place into a metal bowl, add 1/2 cup butter.
3. Melt over a simmering waterbath.
4. Remove from heat.
5. Add vanilla extract and (3) egg yolks.
6. Whisk together until chocolate mixture is smooth.
7. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.
8. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar.
9. Using a whisk, whip egg whites until soft peaks form.
10. Continue to whisk while slowly sprinkling in the sugar.
11. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture.
12. Then fold-in another 1/3rd of the egg whites.
13. Then fold-in the last 1/3rd of the egg whites.
14. Deposit the batter into large "non-stick" muffin tins - fill 3/4 full.
15. Ramekins can also be used simply butter insides and dust with cocoa powder.
16. Push a ganache center (recipe follows) into the center of each cake batter.
17. Bake at 375F degrees for 15 minutes.
18. Do not over bake!
19. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.
20. Ganache Center.
21. Chop 2 oz. dark semi-sweet chocolate into pieces.
22. Place into a metal bowl.
23. Heat heavy cream, pour over chocolate and whisk until smooth.
24. Add 1 teaspoons butter and whisk until incorporated.
25. Place mixture into the refrigerator to cool.
26. Every few minutes whisk the mixture until a frosting like consistency is reached.
27. If the mixture becomes firm slightly rewarm.
28. Fill a pastry bag with the ganache.
29. Pipe-out "cherry" sized portions.
30. Place these mounds into the freezer until ready to use.
Title: Poor Man's Pudding
Ingredients:
- 5 butter
- 2 margarine
- 2 brown sugar
- 1 hot water
- 1 sugar
- 2 milk
- 3 flour
- 1 baking powder
- salt
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix 1 tablespoon butter, brown sugar and hot water in the bottom of a 9-by-13-inch baking pan.
3. In a separate bowl, mix together the remaining butter and sugar.
4. Add flour and baking powder alternately with milk.
5. Pour over brown sugar mixture in baking dish.
6. Bake 30 minutes.
Title: Vanilla-Scented Pots De Creme With Raspberries
Ingredients:
- 3/4 heavy cream
- 1/2 sugar
- 2 vanilla extract
- 2 strawberries
- 1/3 blackberry
- 1
Instructions:
1. Preheat the oven to 350°F Heat the milk and cream together in a saucepan and keep warm.
2. Combine the whole eggs, egg yolks, sugar, and vanilla in a bowl and whisk until fluffy and pale yellow. Add the warm milk-cream mixture and whisk until well blended. Pour the custard into six 4-oz. porcelain ramekins.
3. Place the ramekins in a heavy baking dish, fill the dish with enough boiling water to reach halfway up the sides of the ramekins, and bake for 15 minutes or until the tip of a knife comes out clean. Do not overcook; the centers should remain slightly soft. Remove from the oven and from the water bath and let cool. Refrigerate for 2 to 4 hours before serving.
4. Top with fresh raspberries or other spring berries, and serve lightly chilled.
Title: Lemon Vanilla Chip Frosting
Ingredients:
- 10 powdered sugar
- 1/2 lemon peel
- 1 1/4 - 1 1/2 lemon juice
- 1
Instructions:
1. In large microwaveable bowl, place vanilla chips and whipping cream -- microwave on high 30 seconds, stir vigorously.
2. If necessary, carefully microwave an additional 15 seconds at a time, stirring vigorously after each time. just till chips are melted -- when stirred.
3. With wire whisk, gradually blend in powdered sugar, lemon peel and lemon juice.
4. Stir till smooth -- and well blended.
5. Refrigerate, if needed for desired spreading consistency.
Title: Chocolate Turtle Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 evaporated milk
- 3 pecans
- 1 ice cream
- 1/2
- 1
Instructions:
1. Heat oven to 350ºF. Grease (or lightly spray with cooking spray) bottom only of rectangular pan, 13x9x2 inches.
2. Beat cake mix, water, oil and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly (do not overbeat); or stir 2 minutes by hand. Pour half of the batter into pan. Bake 25 minutes.
3. Meanwhile, heat caramels and evaporated milk in 1-quart saucepan over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 30 minutes. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with nuts. Store tightly covered.
Title: Butter and Shortening Pastry
Ingredients:
- 2 1/2 flour
- 1 salt
- 2 sugar
- 3/4 unsalted butter
- 1/2 shortening
- 6 -8
Instructions:
1. Mix flour, salt and sugar in a food processor fitted with steel blade.
2. Scatter butter pieces over flour mixture. Toss to coat butter with a little of the flour.
3. Cut butter into the flour mixture with 5 one second pulses.
4. Add shortening, a tablespoon at a time and cut into mixture with about 4 one second pulses.
5. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Turn out into a mixing bowl.
6. Sprinkle 6 T of ice water over flour mixture.
7. Using the blade of a rubber spatula, press down on the dough, using a folding motion, until the dough sticks together.
8. Add up to 2 more T of ice water if the dough will not come together. DO NOT over-knead the dough.
9. Divide dough into 2 balls and flatten each into a 4 inch wide disk.
10. Dust disks lightly with flour. Wrap each in plastic and refrigerate for at least 30 minutes or up to 2 days before rolling out.
Title: Skillet Almond Shortbread
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 salt
- 1 sugar
- 1/2
- 2
Instructions:
1. Preheat the oven to 350. Line a 10 inch cast iron pan with aluminum foil and spray the foil w/ cooking spray.
2. In a large mixing bowl, stir 1 1/2 cups of sugar into the melted butter. Beat in the eggs one at a time. Sift the flour and salt onto the batter. Add the flavoring and stir well. Pour the batter into the skillet. Top w/ the sliced almonds and the remaining 2 tbsp sugar. Bake until slightly brown on top, about 35 minutes. Cool in the skillet. When cool, use the foil to lift the shortbread from the skillet. Remove the foil before serving.
Title: Biscuit Bread Pudding
Ingredients:
- 15 1% low-fat milk
- 1/2 margarine
- 1/2 eggs
- 4 sugar
- 2 nutmeg
- 1/2 vanilla flavoring
- 2 cinnamon
- 1/2 raisins
- 1 apple
- 3 sugar
- 1 cinnamon
Instructions:
1. Crumble biscuits into large bowl and add milk and melted margarine with other ingredients. Mix well to a soupy consistency. Let set for 30-45 minutes.
2. Pour into baking dish and bake in a moderate oven for 350 degrees for approximately 45 minutes. After the first 25 minutes, combine 3 tablespoons of sugar with 1 tablespoon of cinnamon and sprinkle over top of pudding. Return to oven. Bake 20 minutes more.
Title: Brownie Pudding
Ingredients:
- 1 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 2 walnuts
- 1 brown sugar
- 1/2 boiling water
- 3/4 vanilla ice cream
- 1/4
- 1 1/2
Instructions:
1. Grease a 8x8x2-inch baking pan; set aside.
2. In a medium bowl stir together the flour, granulated sugar, 2 tbls cocoa powder, the baking powder, and salt.
3. Stir in the milk, oil, and vanilla.
4. Stir in the walnuts.
5. Pour batter into prepared baking pan.
6. In a small bowl stir together the brown sugar and the 1/4 cup cocoa powder;
7. Stir in the boiling water.
8. Slowly pour water mixture over batter.
9. Bake in a 350 degree oven for 40 minutes.
10. Cool on a wire rack for 45 to 60 minutes.
11. Serve warm.
12. Spoon cake into dessert bowls; spoon sauce over cake.
13. If desired, serve with vanilla ice cream.
Title: Almond Butter Raisin Cookies (Vegan, Gluten-Free)
Ingredients:
- 1/2 raisins
- 1/4 rolled oats
- 1/4 ground flax seeds
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 almond butter
- 1/2 water
- 3 maple syrup
- 2
Instructions:
1. Soak raisins in warm water for 5 minutes, then discard soaking water.
2. Stir dry ingredients together. In another bowl, mix wet ingredients together. Mix wet ingredients with dry ingredients until well combined (for a better and smoother result, use an electric mixer and stir in the rolled oats and raisins by hand after you`re done).
3. Grease a cookie sheet and spoon drop about 2 tbsp worth of cookie dough for each cookie.
4. Bake at 350F for 10-12 minutes. Let cool 5 minutes before transfering to rack to cool another 5 minutes.
Title: Chocolate Cinnamon Cake
Ingredients:
- 1 oleo
- 4 water
- 1 sugar
- 2 flour
- 2 baking soda
- 1 cinnamon
- 2 buttermilk
- 1/2 eggs
- 2 vanilla
- 1 oleo
- 1/2 buttermilk
- 4 powdered sugar
- 6 vanilla
- 1 cinnamon
- 1 walnuts
- 1
Instructions:
1. In 3 quart pan put 2 sticks oleo, 4 T.
2. cocoa and 1 cup water.
3. Bring to a rapid boil.
4. Remove from heat and add 2 cups sugar, 2 cups flour, 1 t.
5. soda, 2 t.
6. cinnamon.
7. Mix well then add 1/2 cup buttermilk, 2 eggs, and 1 t.
8. vanilla.
9. Bake in jelly roll pan 15 x 16 1/2 x 1 for 20-25 minutes at 350 degrees.
10. Do not make until cake is cool.
11. Use same pan-- bring to a boil 1 stick oleo, 4 T.
12. cocoa, 6 T.
13. buttermilk.
14. Remove from heat and add 1# box powered sugar, 1 t.
15. vanilla, 1 t.
16. cinnamon, and 1 cup walnuts.
17. Spread on cake.
Title: Versatile Buttercream Frosting
Ingredients:
- 1/3 unsalted butter
- 1/4 salt
- 1/4 powdered sugar
- 4
- 3/4
Instructions:
1. Put butter, cream, and salt into a pot and heat almost to a simmer, stirring often.
2. Turn off the stove and place the pot on a trivet where you'll be working.
3. Add 3/4 tsp extract of your choice and stir.
4. If using food coloring, add it now and also stir.
5. Add 4 cups powdered sugar.
6. Stir, then knead until smooth and all the powdered sugar has been absorbed.
7. Put the whole thing into a large container for now and wait for it to cool to room temperature. (DO NOT REFRIDGERATE! This will cause it to set.).
8. After it has cooled enough, put into a pastry bag for decorating or large-nozzle one to frost cupcakes. Or frost your cake with it. (Or eat it out of the container if having a sugar fit.).
Title: Chocolate Eclair Cake
Ingredients:
- 1 graham crackers
- 3 milk
- 1/4 vanilla
- 2 powdered sugar
- 1/2 French vanilla pudding mix
- 2 Cool Whip
- 1 margarine
- 2 milk
- 2
- 3
Instructions:
1. Butter bottom and sides of a 9 by 13 inch pan.
2. Line with crackers.
3. Mix pudding milk and fold in cool whip.
4. Pour half of mixture over crackers.
5. Add another layer of crackers.
6. Pour remaining mix and add a final layer of crackers.
7. Chill for 2 hours and make frosting.
8. To make frosting beat together cocoa, karo, vanilla, margarine, powdered sugar and milk until smooth.
9. Spread on chilled cake and chill for another 24 hours.
Title: Dutch Apple Cake..
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 1/4 sugar
- 1 egg
- 2/3 milk
- 3 tart apples
- 3 -4
Instructions:
1. Mix and sift dry ingredients --
2. beat egg, add milk and vegetable oil -- and add liquid to dry ingredients --
3. spread batter in flat, well greased pan -- 9" square pan --
4. pare and core apples and cut into eighths.
5. press pieces into batter, pointed side down.
6. sprinkle with sugar and butter -- bake in a 350* about 20 minutes -- or until apples are done.
Title: Blueberry Dessert Squares
Ingredients:
- 1 all-purpose flour
- 1 quick-cooking oats
- 1 brown sugar
- 1/2 salt
- 1/2 shortening
- 2 1/2 fresh blueberries
- 1/4 frozen blueberries
- sugar
Instructions:
1. In a large bowl, combine the flour, oats, brown sugar and salt. Cut in shortening until crumbly. Press half of the mixture into a greased 9-inch square baking dish. Bake at 350 for 10 minutes or until brown around the edges.
2. Combine the blueberries and sugar; sprinkle over crust. Top with remaining oat mixture; press down gently. Bake 35-40 minutes longer or until golden brown. Serve warm.
Title: Irresistible Chocolate Cookies
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 3/4 flour
- 2 1/2 baking soda
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 350°.
2. Cream together the margarine and 2 cups sugar until fluffy.
3. Mix in the eggs.
4. Mix in the cocoa, flour, baking soda and salt.
5. Form into balls (about inch in diameter) and roll in sugar.
6. Place on greased cookie sheet and mash with the fork.
7. Bake at 350° for eight minutes.
Title: Whole Wheat Peanut Butter Cookies
Ingredients:
- 1 1/2 whole wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 creamy peanut butter
- 1/3 light butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
Instructions:
1. Combine the flour, baking powder, baking soda, and salt in a bowl and set aside.
2. In a large bowl, combine the peanut butter and tub light butter and beat until smooth.
3. Add the sugars and egg and beat until combined.
4. Add in flour mixture and beat until all the flour is combined.
5. Shape the dough into 3/4 inch balls and place on an ungreased baking sheet.
6. Press the balls flat with the tines of a fork, making a criss-cross pattern on the top of each cookie (remember to wipe off fork bottom every so often or the cookies will start sticking to it).
7. Bake at 350 F for 10 to 15 minutes, until the edges are barely browned.
8. Remove from sheet and cool.
Title: Black Bean Brownies
Ingredients:
- 1 black beans
- 3 eggs
- 1/2 applesauce
- 1/4 cocoa powder
- 1/8 salt
- 1 vanilla extract
- 3/4 white sugar
- 1 baking powder
- 1 baking soda
- 1 instant coffee
- 2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350.
2. Combine everything but the chocolate chips and walnuts in a blender.
3. Blend until completely smooth.
4. Pour into a greased 8x8 glass baking dish. Sprinkle the chocolate chips and walnuts on top.
5. Bake for 45-50 minutes.
Title: No-Bake Lime Balls
Ingredients:
- 1/2 salted butter
- 1 confectioners' sugar
- 1 frozen limeade concentrate
- 1 key lime juice
- 2
- 1
Instructions:
1. Prepare a cake pan by lining it with wax paper. Do not preheat the oven; these lime balls are not baked.
2. Sprinkle the confectioners' sugar on top of the softened butter in a large mixing bowl and mix it all up. You can do this by hand or by using your electric mixer.
3. Add thawed limeade and mix in thoroughly. Add the lime juice and mix inches Add the green food coloring, if you decode to use it, and mix that in thoroughly.
4. Crush the vanilla wafers using a food processor or by putting them in a plastic freezer bag and crushing them with a rolling pin. Add the crushed wafers to your bowl and mix them inches.
5. Place the coconut in the food processor and chop it up even finer. Transfer to a medium-sized bowl.
6. Using clean hands, form balls from the mixture that are about the size of bonbons. A 2-teaspoon scooper makes the perfect size.
7. When you've finished forming each ball, roll it in the bowl of coconut to oat it, and then place it in the cake pan.
8. When you've finished forming and coating all your lime balls and placing them in the cake pan, cover them with another sheet of wax paper and refrigerate them for 2-3 hours before serving. If you are making them several days ahead of time, over the cake pan with a sheet of aluminum foil and secure it tightly. Keep pan in the refrigerator until you're ready to use.
9. If you're giving these as gifts, place each ball in a paper mini-muffin cup and place in candy boxes. Remember to tell the recipient to keep them refrigerated.
Title: Pecan Cookies With Caramel Glaze
Ingredients:
- 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 1/2 dark brown sugar
- 1 butter
- 2 eggs
- 2 vanilla extract
- 1 pecans
- 1 whole pecans
- 8 heavy cream
- 1/4
Instructions:
1. Preheat oven to 300 degrees.
2. In a bowl combine flour, soda and salt and mix well. Set aside.
3. In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
4. Add eggs one at a time mixing well after each.
5. Add vanilla, and beat at medium speed until soft and lumpy.
6. Add the flour mixture and chopped pecans just until combined.
7. Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
8. Place 1 whole pecan in center of each cookie.
9. Bake 23-25 minutes or until cookie edges begin to brown lightly.
10. Transfer immediately to cool, flat surface.
11. CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
12. Drizzle cooled cookies with the caramel glaze in desired pattern.
Title: Black and White Brownies
Ingredients:
- 19 white chocolate chips
- 10 pecan pieces
- 1 butter
- 1/2 hot water
- 1/4 powdered sugar
- 3 vanilla
- 2 pecan pieces
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease 13x9x2 inch baking dish. Prepare brownie mix according to package directions. Stir in half of the white chocolate chips, all of the semisweet chocolate chips and 1/2 cup pecan pieces. Spread the batter in the prepared baking dish.
2. Bake 30 min or until center is set. Sprinkle with remaining white chocolate chips; bake for 1 min more. Cool in pan on a wire rack.
3. Frosting: in a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa butter and vanilla. Beat by hand until smooth. Spoon over top of brownies. Sprinkle with remaining pecans. Cool about 1 1/2 hours or until the frosting is set. Cut into bars.
Title: Strawberry Chocolate Mousse
Ingredients:
- 1 sugar-free instant chocolate fudge pudding mix
- 1 yogurt
- 1 3/4 milk
- blackberries
- raspberries
Instructions:
1. Blend the pudding mix and the milk in a mixing bowl, fold in the whipped cream.
2. Serve with berries.
Title: Chocolate Cake With Salted Basil Ganache
Ingredients:
- 1/2 bittersweet chocolate
- 2 butter
- 1 basil
- 2 sugar
- 2 1/2 butter
- 7 heavy cream
- 1 lemon
- 1/4 lemon
- 1 sugar
- 1 heavy cream
- 1 basil
- 3 bittersweet chocolate
- 1 salt
- 1 lemon juice
- 1 lemon
- 1/3 sugar
- 2 pomegranate juice
- 1/2 sugar
- 1/2 lemon
- 1/2 basil
- lemon
Instructions:
1. CAKE: Melt chocolate and butter with basil over water bath. Meanwhile, whisk whites until soft peaks and add in sugar and whisk until stiff peaks. When chocolate has melted, let cool for one minute.
2. Set a bowl strainer over the yolks and push chocolate through with spatula. Whisk chocolate and yolks together to combine and fold in whites. Spray 1/4 sheet with oil cooking spray and add in butter. Bake at 350 degrees approximately 35 minutes or until toothpick inserted comes out clean. Let cool.
3. FILLING: Whisk all ingredients together.
4. GANACHE: Heat cream with basil. Strain and whisk into chocolate. Season with salt.
5. LEMON REDUCTION: Reduce ingredients together until syrupy.
6. POMEGRANATE REDUCTION: Reduce ingredients to syrupy consistency and strain.