lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Vanilla Cupcakes
Ingredients:
- 1 1/2 self rising flour
- 1/2 vanilla bean
- 1 Splenda Sugar Blend for Baking
- 4 zucchini
- 3/4 salt
- 1 1/2 confectioners' sugar
- 3 Splenda granular
- 1 water
- 1/2 cream of tartar
- 1/2
- 1
- 1/4
Instructions:
1. Peel and finely grate zucchini.
2. Combine flour, almonds and vanilla in one bowl.
3. Whisk until semi-fluffy egg whites and splenda.
4. Mix zucchini into sugar bowl.
5. Mix dry ingrefients into the wet ingredients.
6. Use ice cream scoop to measure out 24 cupcakes.
7. Bake for 15 minutes on 350.
8. Icing: Place spelnda in food processor and break it up into a fine powder, similar to confectioners sugar.
9. Mix all ingredients into bowl over pot of water.
10. Continue stirring until whipped, and when flipped nothing falls out of the bowl.
11. Ice your cupcakes!
Title: Cider-Poached Pears With Yogurt and Almonds
Ingredients:
- 1 apple cider
- 1/2 vanilla bean
- 1 cinnamon stick
- 1 star anise
- 2 bosc pears
- 2 orange zest
- 1 orange zest
- 1/2
- 1
- 1 1/2
Instructions:
1. In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil. Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes. Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside. Slice each pear from narrow to wide end in 5 or 6 slices; keep the slices attached at the narrow end. Press gently at one side to fan the pear slices.
2. Over medium heat, return remaining poaching liquid to a boil and reduce to a glaze. Pour over pears.
3. Mix orange zest with yogurt. Dollop equally on pears. Sprinkle almonds over yogurt. Serve.
Title: Almost Heaven
Ingredients:
- 1 crushed pineapple
- 1 sugar-free instant vanilla pudding mix
- 1 instant vanilla pudding
- 1 cream cheese
- 2 milk
- 1 pecans
- 1
Instructions:
1. Mix the cake according to the package directions. Bake cake in a 9 X 13 inch pan. While hot poke with skewer or chopstick and pour pineapple with the juice over the cake.
2. Mix the pudding, milk and cream cheese, beatnig until smooth. Spread over pineapple layer. Spread whipped topping over top. Sprinkle with the nuts.
3. Refrigerate.
Title: Sour Cream - Apple Bake
Ingredients:
- 1/2 butter
- 1 coconut
- 1/2 sugar
- 20 cinnamon
- 1/2 sour cream
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Cut soft butter into dry cake mix and pat into bottom of 9x13 cake pan, raising on sides.
3. Bake for ten minutes.
4. Arrange apple slices onto warm crust. Mix the cinnamon and sugar and sprinkle over apple pie filling.
5. Mix sour cream and egg, pour over apples. Top with cocoanut.
6. Bake 25 minutes.
7. Serve warm.
Title: Coconut Fruit Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 milk
- 3 eggs
- 1 vanilla
- 2 seedless raisins
- 1 coconut
- 2 flour
- 2 baking powder
- 1/2
- 1
- 1/2
- 1 1/2
- 2
Instructions:
1. Line large loaf pan or 2 small loaf pans with parchment paper.
2. Preheat oven to 325*.
3. Beat butter and sugar till creamy.
4. Add eggs, milk and extracts.
5. Mix well and set aside.
6. Combine fruits, nuts, coconut, flour and baking powder.
7. Add to butter mixture.
8. Spoon batter in prepared pan.
9. Bake for 2 – 2½ hours.
10. Let cool and wrap up tightly.
Title: Pumpkin Walnut Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 3 1/2 cinnamon
- 4 eggs
- 1 1/2 sugar
- 1 1/2 canned pumpkin
- 1 walnuts
- 1
Instructions:
1. Mix and beat all ingredients together.
2. Pour into a well greased tube pan.
3. Bake at 350° oven for 1 hour and 10 minutes.
4. Remove and cool for 15 minutes.
5. Remove from the pan.
6. Serve with vanilla ice cream.
Title: Oatmeal Crunchies Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 light brown sugar
- 1/2 vegetable shortening
- 1 egg
- 1/4 vanilla
- 3/4 walnuts
- 1/4
Instructions:
1. Preheat the oven to 375; use ungreased cookie sheets.
2. In a bowl, sift together the flour, granulated sugar, baking powder, soda and salt; set aside.
3. In another bowl, combine the brown sugar, shortening, egg and vanilla; beat well.
4. Stir the flour mixture into the shortening mixture, blend well.
5. Stir in the rolled oats and walnuts, if desired.
6. Form the dough into small balls about the size of a quarter, or a little smaller.
7. Dip the tops of the cookies in a little additional granulated sugar; place on the ungreased cookie sheets, sugared side up, about 2" apart.
8. Bake for 10 to 12 minutes.
Title: Frosted Reindeer Cookies
Ingredients:
- 1 all-purpose flour
- 1/4
- 1
- 64
- 16
Instructions:
1. Pre-heat oven to 350 degrees.
2. In a large bowl, break up cookie dough, and work flour into dough until well blended.
3. Shape dough into triangle-shaped log. (If dough is too soft, place in freezer for 30 minutes).
4. With a thin sharp knife, cut dough into 32 (1/4 inch) triangular slices.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake 7-11 minutes or until set.
7. Cool 1 minute on cookie sheet, the move from cookie sheet to cooling rack.
8. Cool completely.
9. Frost cookies with frosting.
10. Place 2 pretzel twists at the top , near the corners for antlers.
11. Lightly press 2 chocolate chips ino each cookie for eyes and 1 halved gum drop for the nose.
12. Store inbetwwen sheets of waxed paper in an airtight container.
Title: Brazilian Coffee Cookies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/3 shortening
- 1 egg
- 1 milk
- 1 1/2 vanilla
- 1 1/2 flour
- 2 instant coffee powder
- 1/2 salt
- 1/4 baking soda
- 1/4 baking powder
Instructions:
1. Preheat oven to 400 degrees F.
2. Mix sugars, shortening, egg, milk and vanilla.
3. In a separate bowl, mix flour, coffee, salt, baking soda and baking powder.
4. Stir flour mixture into sugar mixture.
5. Shape dough into 1 inch balls.
6. Place about 2 inches apart on ungreased cookie sheet and flatten with a fork dipped in sugar.
7. Bake until light brown about 7 to 8 minutes.
Title: Seafoam Frosting
Ingredients:
- 4 light brown sugar
- 1 1/2 instant coffee powder
- 1 water
- 1/4 cream of tartar
- 1 salt
- 1/8 vanilla
- 1 1/2
Instructions:
1. Mix everything except vanilla in top of a 2 quart double boiler.
2. Place over hot water on moderate heat.
3. Beat with a hand mixer at high speed for five minutes or until mixture stands in peaks when beaters are withdrawn.
4. Transfer mixture immediately to the large bowl of your mixer (to stop cooking process).
5. Add vanilla and beat at high speed until the mixture is smooth and stiff.
6. Spread at once.
Title: Apple and Raisin Crumble
Ingredients:
- 5 raisins
- 1 brown sugar
- 1/2 plain flour
- 3/4 caster sugar
- 1 rolled oats
- 1/2 unsalted butter
- 1/2
- 75
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft.
3. Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish.
4. Put flour, caster sugar and oats into a large bowl and stir well.
5. Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture.
6. Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp.
7. Serve with vanilla ice cream or custard.
Title: Chocolate Bread Pudding
Ingredients:
- 4 pecans
- 3 half-and-half
- 1/2 irish cream
- 1 cocoa powder
- 1 eggs
- 2 sugar
- 3
- 4
- 1
- 1/2
Instructions:
1. Toss bread cubes with 1/2 cup chopped chocolate and toasted pecans in large bowl,. Set aside.
2. Whisk 1/2 cup cream, 1/2 cup half-and-half and cocoa powder in a heavy-bottomed saucepan to blend. Add remaining chocolate. Stir over low heat until melted and smooth.
3. Gradually whisk in remaining 1/2 cup cream, 1/2 cup half-and -half, and Irish Cream liqueur, if using. Whisk eggs, egg yolk, and sugar together in a medium bowl. Whisk in chocolate cream mixture. Stir into bread mixture. Refrigerate and let stand for 1 hour for bread to absorb some of the custard.
4. Preheat oven to 325°F Butter an 8x8-inch pan. Pour in bread mixture and bake until set int the center, about 35-40 minutes.
5. Top warm pudding with whipped cream and a dusting of cocoa powder.
6. QUICK TIP: When a recipe calls for half-and-half, coffee cream may be used. when a recipe calls for full cream, use whipping cream.
Title: Kid's Candy Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 1 salt
- 1 vanilla extract
- 1 egg
- 1 bittersweet chocolate
- 1
- 3
- 1/2
- 3/4
Instructions:
1. Preheat the oven to 350. Whisk the flour and baking soda in a bowl.
2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on low speed until incorporated, then increase to high speed and beat until light and fluffy.
3. Add the salt, vanilla, whole egg and egg yolk to the mixer; beat until thoroughly combined. Add the pretzel M&M's and beat for a few seconds until slightly crushed.
4. Gradually add the flour mixture, mixing on low speed until just combined. Mix in the chocolate, toffee and peanut butter chips.
5. Roll heaping tablespoons of dough into balls and place on baking sheets lined with parchment paper, about 2 inches aprat.
6. Bake 11-13 minutes.
Title: Cranberry Buckle With Vanilla Crumb
Ingredients:
- 1 vanilla
- 1 3/4 unsalted butter
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 fine sea salt
- 3/4 unsalted butter
- 1 granulated sugar
- 2 orange, zest of
- 1 eggs
- 1/2 pure vanilla extract
- 2 sour cream
- 1 cranberries
- 3/4 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/2 fine sea salt
- 1 unsalted butter
- pure vanilla extract
Instructions:
1. To Make Vanilla Crumb: Combine the flour, sugars, salt and butter in the bowl of a food processor or a stand mixer with the paddle attachment. If using a food processor, pulse until the mixture is the texture of coarse crumbs. With a stand mixer, combine on low speed, also until the texture of coarse crumbs. Drizzle the vanilla over the mixture and either pulse or mix briefly to distribute the vanilla. Set aside.
2. Preheat the oven to 350°F Butter a 9-inch square baking pan. Sift the flour, baking powder and salt together in a bowl.
3. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
4. Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
5. Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.
Title: Kelly's French Silk Chocolate Pie
Ingredients:
- 1 8-inch graham cracker crust
- 1/2 unsalted butter
- 3/4 sugar
- 2 vanilla
- 1 eggs
- 2 Cool Whip
- 1 maraschino cherry
Instructions:
1. In microwave, melt chocolate, set aside to cool.
2. In medium bowl, cream butter, gradually add sugar, cream well.
3. Mix in melted, cooled chocolate and vanilla.
4. Add eggs 1 at a time, beating 5 minutes each, and scraping sides of bowl often to incorporate all sugar.
5. (Beat until no longer any grains of sugar).
6. Spoon and smooth into pie crust.
7. Chill until set, about 1 hour.
8. Serve topped with Cool Whip, chocolate shavings and a maraschino cherry.
9. *Double this recipe for a 9-inch deep dish pie.
10. Variations: add, in addition to vanilla, 1 teaspoons peppermint extract, tint Cool Whip pink for Valentines day, green for St Patty’s day.
11. Top with crushed peppermint sticks/candy canes just before serving for Christmas.
Title: Cauldron Cookies
Ingredients:
- 3/4 butter
- 2 brown sugar
- 2 eggs
- 1 fresh lemon juice
- 2 lemon zest
- 2 flour
- 1 pecans
Instructions:
1. Cream the butter in a large cast-iron cauldron (or mixing bowl).
2. Gradually add the brown sugar, beating well.
3. Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended.
4. The next step is to stir in the flour and pecans.
5. Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight.
6. When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets.
7. Bake in a 375° preheated oven for approximately 8 minutes.
8. Remove from the oven and place on wire racks until completely cool.
Title: Cinnamon Roasted Almonds
Ingredients:
- 1 cold water
- 1 sugar
- 4 salt
- 1/2 ground cinnamon
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 250 degrees F.
2. Lightly grease a 10x15 jelly roll pan.
3. (I used my silipat sheet) Lightly beat the egg white; add water and beat until frothy but not stiff.
4. Add the nuts and stir well.
5. In a separate bowl, mix sugar, cinnamon, and salt.
6. Sprinkle sugar mixture over nuts and toss to coat.
7. Spread the nuts evenly in prepared pan.
8. Bake in oven 1 hour, stirring occasionally until golden brown.
9. Allow to cool and store in an airtight container.
Title: Lower Fat Chocolate Ribbon Pie
Ingredients:
- 4 fat free cream cheese
- 1 1/2 nonfat milk
- 1 sugar
- 2 Cool Whip Lite
- 1 reduced fat graham cracker crust
- 1 1/2 sugar-free instant chocolate pudding mix
Instructions:
1. Beat cream cheese, 1 tablespoon or milk and sugar in medium bowl on medium speed until well blended.
2. Gently stir in 1/2 cup of Cool Whip. Spread onto bottom of the graham cracker crust.
3. Pour remaining milk into a large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer.
4. Refrigerate until set (approx. 4 houts). Just before serving, spread remaining 1 1/2 cups Cool Whip over top of pie.
5. Store leftovers in the fridge.
Title: Strawberry Mousse Parfaits
Ingredients:
- 2 strawberries
- 5 cornstarch
- 1 sweetened condensed milk
- 2 heavy whipping cream
- 1/8 fresh strawberries
- 2 mint leaf
Instructions:
1. Place strawberries in a food processor. Cover and process until pureed.
2. In a small saucepan, combine strawberry puree and cornstarch until well blended (no lumps). Bring to a boil, stirring constantly. Cook, stirring frequently, for 2 minutes or until thickened. Transfer to a large heatproof bowl. Cover and refrigerate until chilled.
3. When strawberry mixture is chilled, set aside 1/2 cup. To the remaining mixture, add the sweetened condensed milk, orange juice, and food coloring (if using). Stir until blended. Gently fold in whipped cream.
4. Into each of 12 parfait glasses or cocktail glasses, spoon 1/4 cup cream mixture. Layer each with 4 teaspoons of the reserved strawberry mixture and another 1/4 cup cream mixture.
5. Refrigerate until serving; garnish with strawberries and mint leaves, if desired.
Title: Syrup Sponge Pudding
Ingredients:
- 5 unsalted butter
- 1 self-rising flour
- 1 baking powder
- 1/3 light brown sugar
- 2 eggs
- 1 golden syrup
- 3 golden syrup
- 3
- 4
Instructions:
1. FOR THE SPONGE: Butter the inside of a 2-cup oven-proof bowl (or 1 pint pudding basin).
2. In a small bowl, whisk together the flour & baking powder, then set aside.
3. In a large mixing bowl, beat together butter & sugar until soft & light, then gradually add the beaten eggs.
4. Beat in the flour & baking powder mixture & then the milk, beating until thoroughly blended.
5. Pour the mixture into the prepared bowl, making sure the surface is very level.
6. Line a sheet of aluminum foil with a sheet of greaseproof paper & fold to make a pleat in the center, as this will allow for the expansion of the pudding as it rises.
7. Cover the bowl of batter with the lined foil & wrap it around the rim firmly, then tie a piece of string around it to secure the foil in place.
8. Set the bowl of batter in EITHER a covered steamer OR a covered pan of simmering water & steam for 1 1/2 hours, keeping an eye on the water level & topping it off with boiling water as needed.
9. FOR THE SYRUP: About 10 minutes before the pudding is finished, combine the sauce ingredients in a small pan & heat gently.
10. When the pudding is cooked, remove it from the steamer & unwrap the pudding.
11. Using a knife, carefully ease the edges of the pudding away from the bowl, then turn it out onto a warmed plate & spoon 3 tablespoons of golden syrup over the hot pudding.
12. Finally, pour the warm orange syrup over the pudding & serve!
Title: African Banana Peanut Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1/4 salt
- 2/3 butter
- 3/4 sugar
- 2 eggs
- 4 bananas
- 1 peanuts
Instructions:
1. Preheat oven to 350.
2. Combine flour, baking powder, salt and baking soda.
3. Cream butter and sugar until light and fluffy. Beat in eggs.
4. Add dry ingredients alternately with mashed bananas just until combined.
5. Stir in 1/2 of the peanuts.
6. Scrape batter into silpat loaf pan (or greased).
7. Sprinkle top evenly with remaining peanuts.
8. Bake 60-65 minutes or until toothpick comes out of center clean.
9. Cool in pan on wire rack for 10 minutes. Turn out of pan to finish cooling.
10. Wrap in plastic or foil. Best if served the next day.
Title: Chocolate Chip Brownie Cookies
Ingredients:
- 8 flour
- 1 baking powder
- 1/4 salt
- 1 butter
- 1/2 brown sugar
- 5 white sugar
- 1 eggs
- 1/2 instant espresso powder
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line 4 large baking sheets with parchment paper; set aside.
2. Melt 8 ounces chocolate in a double-boiler or in the microwave until smooth.
3. In a separate bowl, sift the flour, cocoa, baking powder and salt.
4. In a large bowl, beat butter, brown sugar and white sugar until light and fluffy. Add eggs, one at a time, then stir in coffee granules and vanilla extract until well-blended. Stir in melted chocolate until completely mixed inches Add flour mixture and stir until just combined. Fold in 1 cup semisweet chocolate chips.
5. Drop by tablespoonfuls 2 inches apart onto prepared baking sheets.
6. Bake at 350 degrees Fahrenheit for 10-12 minutes, rotating pans after 5-6 minutes. Bake until edges are set but edges are still very soft.
7. Remove pans from oven to wire racks to cool for 2 minutes. Carefully slide parchment paper onto wire racks to cool.
Title: Eggless Crisp Oatmeal Cookies Kossman
Ingredients:
- 2 rolled oats
- 1 sugar
- 1/2 shortening
- 1/2 milk
- 1/2 vanilla
- 1/2 baking soda
- 1/4 nutmeg
- 1/4 salt
- 2
Instructions:
1. cream together rolled oats shortening and sugar.
2. add milk gradually and continue beating until creamy.
3. sift together dry ingredients
4. add to milk mixture
5. add vanilla
6. chill overnight
7. roll thon
8. cut in desired shapes
9. bake 10 minutes in 375 degree oven.
Title: Healthy Carrot Cake
Ingredients:
- 1 1/2 unsweetened applesauce
- 3/4 egg white substitute
- 1 1/4 Splenda sugar substitute
- 2 1/2 flour
- 2 raw carrots
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 1 nutmeg
- 1 pineapple
- 1 walnuts
- 1 salt
- 1 fat free cream cheese
- 1/4 Splenda sugar substitute
- 1 vanilla
- 1 salt
Instructions:
1. Combine all the cake ingredients together and mix till well blended. Bake at 350Ã‚Â° for 50 minutes in 9x13-inch greased baking pan that has been sprayed with Pam or other light oil.
2. For the frosting I combine all ingredients in the food processor, or you could blend by hand.
Title: Big Chewy Oatmeal-Raisin Cookies
Ingredients:
- 1 unsalted butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1/4 nutmeg
- 3 rolled oats
- 1 1/2 raisins
Instructions:
1. Adjust oven racks to low and middle positions.
2. Heat oven to 350°F (175 C).
3. Beat butter until creamy.
4. Add sugars and beat until fluffy, about 3 minutes.
5. Beat in eggs one at a time.
6. Mix flour, salt, baking powder, and nutmeg together.
7. Stir flour mixture into butter-sugar mixture.
8. Stir in oats and optional raisins.
9. Form dough into 16 2-inch balls, placing each onto one of two parchment paper-covered, large cookie sheets.
10. Bake until cookie edges turn golden brown, 22 to 25 minutes.
11. Slide cookies on parchment onto cooling rack.
12. Let cool at least 30 minutes before serving.
13. Comments: Do not over bake.
14. The edges should be brown but the rest of the cookie should still be very light in color.
15. Parchment makes for easy cookie removal and cleanup, but it's not a necessity.
16. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.
Title: Festive Pudding
Ingredients:
- 1/2 brown sugar
- 1/2 flour
- 1 1/4 white sugar
- 1 baking soda
- 1 salt
- 1/4
- 1
Instructions:
1. Mix nut meats and brown sugar and set aside.
2. Mix remaining ingredients and spread into greased 9" X 9" pan.
3. Sprinkle top with brown sugar/nut mixture.
4. Bake at 350 degrees for 45 minutes.
5. Serve topped with whipped cream or ice cream.
Title: Best Brownies
Ingredients:
- 1 butter
- 4 sugar
- 1 1/2 eggs
- 4 all-purpose flour
- 1 vanilla extract
- 1 salt
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees and grease a 13 by 9 inch baking pan.
2. In a medium saucepan over low heat melt butter and chocolate, stirring constantly. Remove from heat and stir in sugar. Cool slightly.
3. Beat in eggs, one at a time. Stir in flour, vanilla, salt, and walnuts. Pour batter into prepared pan and spread evenly. Bake for 30 to 35 minutes. Cool brownies completley before cutting into squares.
Title: Ultimate Dark Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1 vanilla
- 1 1/2 brewed coffee
- 1 half-and-half
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Measure and sift all the dry ingredients (first six) in a medium size bowl,
3. stir and set aside.
4. Mix eggs and oil in mixing bowl.
5. Add vanilla and coffee.
6. Alternate mixed dry ingredients and half & half mixing in between.
7. Pour batter into greased pans and bake. Cupcakes use liners no grease.
8. Either two 9 inch round cake pans for 20 minutes or
9. one 9x13 inch pan longer - 30 minutes ? check after 25 or
10. 24 cupcake (use 1/3 cup of batter for each) 17 minutes or.
11. 48 mini cupcakes (use slightly less than 1/4 cup batter) 15 minutes.
Title: A Little Less Evil Dirt Cake
Ingredients:
- 18 butter
- 1/4 confectioners' sugar
- 8 fat-free sugar-free instant vanilla pudding mix
- 1 skim milk
- 2 Cool Whip Lite
- 3 1/2
- 12
Instructions:
1. Grind the Oreos in a food processor or put them in a ziploc bag and use a rolling pin to mash them up into a dirty powder.
2. Cream softened butter and neufchatel cheese with confectioner's sugar.
3. In a separate bowl, combine the pudding mixes and milk, slowly fold in thawed Cool Whip.
4. Combine the creamed cheese and pudding bowls.
5. Line the bottom of a clean, unused flowerpot with foil.
6. Pour in 1/3 of the pudding mixture.
7. Pour in 1/3 of the ground Oreos.
8. Repeat and finish with layer of Oreos.
9. Refrigerate for 2 hours or overnight. Garnish with a bunch of plastic flowers (clean the plastic stem first).
10. Enjoy! It's still not a diet food, but it's a little less fatty/sugary.
Title: Chocolate Raspberry Fondue
Ingredients:
- 2 heavy cream
- 1/2 raspberries
- 1/4 Chambord raspberry liquor
- 2 marshmallows
Instructions:
1. Break up chocolate bar and place into a medium bowl.
2. Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth.
3. Stir in Chambord.
4. Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes.
5. Arrange on plates with dippers.
6. Serve with toothpicks or small forks.
7. (Or set up in a fondue kit if you have one).