lumicero/recipes-ing2inst huggingface dataset:
Title: Spiced Pumpkin Cake
Ingredients:
- 1/2 unsalted butter
- 1 dark brown sugar
- 1/3 granulated sugar
- 2 cake flour
- 2 baking powder
- 1 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 salt
- 2 eggs
- 1/2 vanilla
- 1 1/4 canned solid-pack pumpkin
- 8 cheese
- 1/2 butter
- 1 vanilla extract
- 1/2 powdered sugar
- 1/2 brown sugar
- 2 ground cinnamon
- 2 milk
Instructions:
1. Preheat the oven to 350 degrees.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt into a medium bowl.
3. Add the eggs, 1 at a time, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.Fill cupcake pan up evenly. Bake the cakes until a toothpick inserted into the center comes out clean, about 18-24 minutes. Cool Completely.
4. Beat cream cheese and butter together until creamy and fluffy. Add vanilla extract.
5. Add powdered sugar. Scrape bowl down.
6. Add brown sugar and cinnamon.
7. Beat for two minutes.
8. Add milk for desired consistency.
Title: Cajun Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 sugar
- 2 baking soda
- 1/4 salt
- 2 eggs
- 1 crushed pineapple
- 3/4 sugar
- 3/4 evaporated milk
- 1/2 butter
- 1 pecans
- 1 1/2 coconut
Instructions:
1. Heat oven to 350.
2. In a large bowl sift together flour,1 1/2 cups sugar,salt and baking soda.
3. Add eggs,pineapple and juice.
4. Mix at low speed until blended.
5. Pour into pan (I use a long square pan) and bake 30-35 minutes.
6. Topping: In a medium sized pan combine the evaporated milk,sugar and butter.
7. Bring to a low boil.
8. Add pecans and coconut.
9. Reduce heat and let simmer while cake is baking.
10. Spoon over hot cake.
Title: Red Wine Chocolate Cake (Low Carb)
Ingredients:
- 1 1/2 baking soda
- 3/4 salt
- 1 unsalted butter
- 1/2 erythritol
- 1 brown sugar
- 1 eggs
- 3/4 vanilla extract
- 2 dry red wine
- 2 unsalted butter
- 1 1/4 dry red wine
- 1/4 powdered sugar
- 8
- 1/2
- 1
Instructions:
1. Preheat oven to 350F/180C degrees. Grease a 12-cup bundt pan and set aside.
2. In a medium bowl sift flour, cocoa powder, baking soda, salt, and cinnamon. Set aside.
3. In a mixer bowl fitted with the paddle attachment, beat together butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. Beat in the eggs one at a time until combined. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in (or fold by hand) the flour mixture in 3 additions, alternating it with the wine in 2 additions (starting and ending with the flour). Do not overmix.
4. Scrape the batter into the prepared pan and smooth the top. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes on a wire rack, then turn it out and let it cool completely.
5. Store cake at room temperature in airtight container for up to 3 days.
6. Cake can be frozen for up to 2 months.
7. For the Glaze: Add the chocolate chips and butter in a microwave-safe bowl. Microwave for 30 seconds. Stir. Microwave for 30 more seconds. Sir. Add red wine. Stir. Add powdered sugar. Stir. Spoon over the cooled cake.
Title: Maple Syrup Dumplings
Ingredients:
- 2 unbleached all-purpose flour
- 1/4 sugar
- 2 baking powder
- 1/4 salt
- 1/4 unsalted butter
- 1 milk
- 1/2 vanilla extract
- 1 water
- 1 maple syrup
Instructions:
1. In a bowl, combine the flour, sugar, baking powder and salt. Work the butter into the dry ingredients with your fingers or a fork until the mixture resembles coarse sand. Add the milk and vanilla, stirring with a wooden spoon until the dough is smooth.
2. Place the syrup and water in a large saucepan and bring to a boil. Using two spoons or a moistened ice cream scoop, shape the dough into about 12 balls; use about 30 ml (2 tablespoons) for each ball. Drop the balls one by one into the boiling syrup mixture.
3. Cover, reduce the heat and simmer for about 15 minutes. Serve with the hot syrup and a scoop of vanilla ice cream.
4. Note: The butter coats the flour, inhibiting gluten formation and giving the dumplings a crumbly texture. A similar effect happens with scones.
Title: Til Ke Ladoo (sesame Seed Ladoo)
Ingredients:
- 4 sesame seeds
- 1/2 water
- 1 1/2 brown sugar
- 1 powdered jaggery
- coconut
Instructions:
1. Dry roast the sesame seeds until light brown in color.
2. Prepare syrup by boiling water and jaggery on low heat.
3. Add coconut pieces and simmer until syrup becomes thick and sticky.
4. Turn the heat off.
5. Add sesame seeds and mix well.
6. Allow the mixture to cool down.
7. Shape into balls quickly.
Title: German Chocolate Cupcakes
Ingredients:
- 12 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 2 pure vanilla extract
- 2 buttermilk
- 1 sour cream
- 1/2 brewed coffee
- 2 all-purpose flour
- 1 3/4 baking soda
- 1 kosher salt
- 1 1/2
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Line cupcake pans with 14 paper liners.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and both sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs one at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl, sift together the flour, cocoa powder, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
3. Divided the batter between the cupcake pans (I use one rounded 2-1/4 inch ice cream scoop per cupcake). Bake in the middle rack of the oven for 20 to 25 minutes, or until a toothpick come out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
4. GERMAN CHOCOLATE FROSTING: 12 tablespoons unsalted butter; 1 (12-ounces) can evaporated milk; 1-1/4 cups sugar; 5 extra large egg yolks(lightly beaten); 1 teaspoon pure almond extract; 1 teaspoon pure vanilla extract; 1/2 teaspoon kosher salt; 2 cups sweetened flaked coconut; 1 cup sliced banched almonds, toasted; & 1 cup chopped pecans.
5. FROSTING DIRECTIONS: Melt the butter in a large saucepan over medium heat. Stir in the milk, sugar, egg yolks, almond extract, vanilla extract and salt with a wooden spoon. Bring the mixture to a simmer over medium heat, stirring constantly with a wooden spoon. Lower the heat to low and simmer for about 5 minutes until the mixture thickens a little and coats the back of the spoon. Don't allow it to boil! If the mixture gets lumpy, turn off the heat and beat it vigorously with a whisk. Off the heat, add the coconut, almonds and pecans and allow to cool about 1 hour. Frost the cupcakes with a dinner knife or metal spatula.
Title: Plum - Apricot Upside-down Cake
Ingredients:
- 4 butter
- 2 butter
- 3/4 brown sugar
- 8 -12 Italian plums
- 8 apricots
- 3/4 sugar
- 1 vanilla extract
- 1/4 eggs
- 3 flour
- 2/3 baking powder
- 1 salt
- 1
- 1/4
Instructions:
1. Set oven rack in center and preheat oven to 375F.
2. In a 10 inch cast-iron skillet, combine the 2 tblsps butter and the brown sugar and cook over medium heat, stirring, until melted.
3. Remove the skillet from the heat and arrange the plums and apricots, cut sides up, snugly and attractively in a single layer in the melted sugar.
4. In a large bowl, beat together the remaining butter and sugar until light and fluffy.
5. Beat in the extracts, then add the eggs, 1 at a time, beating until smooth after each addition.
6. Stir in the almonds, then the flour, baking powder and salt.
7. Spoon the batter over the fruit and smooth it.
8. Bake for about 35 minutes, or until lightly-browned and cake springs back when lightly pressed with a fingertip.
9. Let cool for a few minutes.
10. Invert onto a cake plate and carefully remove skillet.
11. Serve warm or at room temperature.
Title: Best Butter Pecan Ice Cream Ever
Ingredients:
- 6 butter
- 6 brown sugar
- 1 salt
- 1/4 heavy cream
- 2 vanilla
- 2 pecans
- 1
Instructions:
1. In a medium sized heat-safe bowl (metal, ceramic, or glass), whisk together the egg yolks until well blended. Set aside.
2. 2 Pour the cream into a metal bowl set in a larger bowl of ice and set a medium-mesh sieve on top. Set aside.
3. 3 In a medium thick-bottomed saucepan on medium heat, melt the butter cook it, stirring constantly, until it just begins to brown. Add the brown sugar and salt. Stir until the sugar completely melts.
4. 4 Slowly add the milk, stirring to incorporate. It will foam up initially, so make sure you are using a pan with high enough sides. Heat until all of the sugar is completely dissolved. Do not let boil or the mixture may curdle.
5. 5 Whisk in hand, slowly pour half of the milk and sugar mixture into the eggs, whisking constantly to incorporate. Then add the warmed egg mixture back into the saucepan with the remaining milk sugar mixture.
6. 6 Stir the mixture constantly over medium heat with a wooden or heatproof rubber spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula, about 5-7 minutes.
7. 7 Pour the custard through the sieve and stir it into the cream. Add vanilla and stir until cool over the ice bath. Chill mixture thoroughly in the refrigerator.
8. 8 While the mixture is chilling, preheat the oven to 350°F Lay out the pecans on a roasting pan in a single layer. Bake for 6 minutes, until lightly toasted. Let cool. Once cool, roughly chop the pecans and set aside. Note, if you want an extra punch to this ice cream, brush the pecans with melted butter and sprinkle with salt before roasting.
9. 9 Once the ice cream mixture is thoroughly chilled, freeze in your ice cream maker according to the manufacturer's instructions.
10. 10 Once the ice cream has been formed in the ice cream maker, it will be fairly soft. Fold in the chopped pecans. Put in an airtight plastic container and place in the freezer for at least an hour, preferably several hours. If it has been frozen for more than a day, you may need to let it sit at room temperature for a few minutes to soften it before serving.
11. Makes 1 1/2 quarts.
Title: Carrot Bites (A Raw, Gluten Free Treat)
Ingredients:
- 2 carrots
- 1/2 walnuts
- 1/2 raw cashews
- 5 -6 dates
- 1 fresh ginger
- 1/2 cinnamon
- 1 orange, zest of
- sesame seeds
- unsweetened dried shredded coconut
Instructions:
1. In a food processor fitted with the S-blade, process carrots untill finely ground. Remove and set aside.
2. Process the walnuts and cashews in the food processor (no need to clean it out) until finely ground.
3. Add the dates and process until finely chopped and incorporated into the nuts.
4. Add the reserved carrots, ginger, cinnamon, orange zest (if using) and process until dough forms.
5. Shape the mixture into 15-18 small balls.
6. Roll in sesame seeds or shredded coconut to coat.
7. Refrigerate until ready to enjoy. Can be refrigerated for up to 5 days.
Title: Freezer Frosting
Ingredients:
- 1/3 shortening
- 4 1/2 - 5 confectioners' sugar
- 2 vanilla
- 1/4 salt
- 1
Instructions:
1. In a large mixing bowl, cream shortening, 1 cup of sugar, vanilla and salt.
2. Add the rest of the sugar gradually alternating with cream and whip until desired consistency.
3. Place in a freezer bag and freeze up to 2 months.
4. Thaw before planning to use.
5. Will frost a sheet or 2 layer cake or 2 dozen cupcakes.
Title: Raspberry Panna Cotta
Ingredients:
- 8 gelatin powder
- 8 cold water
- 4 heavy cream
- 4 granulated sugar
- 1 3/4 fresh raspberry
- 1 mint leaf
Instructions:
1. Dissolve the gelatin in the cold water & set aside.
2. Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat.
3. Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid.
4. Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight.
5. To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
6. Garnish with berries & mint leaves.
Title: Frog Cupcakes
Ingredients:
- 24 white chocolate chips
- 2
- 24
- 48
Instructions:
1. Ice cupcakes with green frosting.
2. Slice gumdrops in half (Note: If you have a Lammes Candies around you, they also have these green sours you can buy in bulk that work if you cannot find gumdrops).
3. Push one white chocolate chip piece into the bottom edge of the sticky part of the gumdrop, you want the point of the chip to stick in there.
4. Place gumdrops on cupcake like the frog's eyes and use the black icing to make a dot for the pupil.
5. Note: You can also use blue frosting and have it look like the frog is coming out of the water.
Title: Asian Taro Tapioca Dessert Soup
Ingredients:
- 1/2 - 3/4 tapioca
- 2 sago
- 1 unsweetened coconut milk
- 1/2
Instructions:
1. Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step).
2. Add taro to boiling water and cook until tender about 20 minutes for fresh and 5-7 minutes for frozen.
3. Drain and mash until smooth or leave some chunky.
4. In separate pot, add tapioca to boiling water. Boil for 5-6 minutes, turn off heat and cover for 10-15 minutes.
5. Check tapioca after 10 minutes. Tapioca is done when it is translucent.
6. Drain excess water.
7. On low heat, add coconut milk to pot with taro.
8. Stir mixture until taro had blended with milk and add tapioca.
9. To sweeten, add sweetener of choice.
Title: Carob Surprise Cake
Ingredients:
- 3/4 butter
- 2 brown sugar
- 3 eggs
- 2 vanilla
- 2 zucchini
- 2 flour
- 1/4 carob powder
- 2 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 milk
- 1 pecans
Instructions:
1. Cream the butter and sugar together until smooth.
2. Beat in eggs one at a time.
3. Stir in vanilla and grated zucchini.
4. sift flour, carob, baking powder and soda, salt and cinnamon together.
5. Stir into creamed ingredients alternately with milk.
6. Stir in nuts.
7. Pour batter into a greased and floured 10 inch tube or bundt pan.
8. Bake in a preheated 350°F oven for 50-60 minutes, until a toothpick inserted in the centre comes out clean.
Title: Waffle Brownies Rachael Ray
Ingredients:
- 1 eggs
- 2/3 raisins
- 2 walnuts
- berries
Instructions:
1. Preheat waffle maker to medium-low.
2. Prepare brownies according to mix directions, omitting any water or milk. Pour 1/2 cup of the mixture per square in the waffle maker. Bake for 10 minutes.
3. Once baked, open waffle maker and turn off the heat. Let brownies sit until slightly cool, about 3 minutes.
4. Serve alone or with a scoop of ice cream.
Title: Quick & Easy Apple Crisp
Ingredients:
- 6 -8 tart apples
- 2 -3 lemon juice
- 1/4 granulated sugar
- 1 cinnamon
- 1 butter
- 1 flour
- 1 brown sugar
- 1/2 butter
- vanilla ice cream
Instructions:
1. Toss apples with lemon juice, sugar, and cinnamon; turn into an 8x8" baking pan that has been lightly coated with no-stick cooking spray; dot with butter.
2. Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.
3. Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream or fresh whipped cream.
4. VARIATION: This recipe can be made diabetic-friendly by substituting Splenda for the granulated sugar and substituting 1/2 cup Splenda for 1/2 cup of the brown sugar - the remaining 1/2 cup of brown sugar is still used.
Title: Animal Cookies
Ingredients:
- 1 sugar
- 1 shortening
- 2 eggs
- 3 flour
- 1 baking soda
- 3 milk
- 1/4 milk
- 1/2 salt
- 1 vanilla
Instructions:
1. Mix all ingredients except 1/4 cup milk.
2. After mixing, add just enough milk so the dough isn't dry.
3. Roll out onto a floured surgace.
4. Keep flour on center of dough, underneath and keep flour light ontop of dough.
5. Roll out dough to 1/8" thich.
6. Cut into shape using cookie cutters.
7. Bake at a 350 degree oven for 8 minutes or when you push on a cookie, it springs back.
8. Let set on cookie sheet for 2 minutes then move to a cooling rack.
9. Once completely cooled, decorate.
Title: Church Window Cookies
Ingredients:
- 1/2 margarine
- 12 chocolate chips
- 10 1/2 colored miniature marshmallows
- 1/2 coconut
- 1/2
Instructions:
1. Melt margarine and chocolate chips over water (or in microwave) and cool.
2. Pour and mix with marshmallows, nuts and coconut.
3. Pour on wax paper and form into rolls.
4. Refrigerate, remove wax paper, and cut into slices, and serve.
Title: Agave Oatmeal Raisin Flax Cookies
Ingredients:
- 1/2 margarine
- 3/4 flax seed meal
- 2 water
- 4 flax seed meal
- 1/4 whole wheat pastry flour
- 1 1/2 rolled oats
- 1 3/4 vanilla extract
- 2 ground cinnamon
- 1 baking soda
- 1/2 sea salt
- 1/2 raisins
- 3/4
Instructions:
1. Preheat the oven to 325°F.
2. Mix together the margarine and agave nectar.
3. In a separate bowl, whisk together 2 Tablespoons flax seed meal with 4 Tablespoons of water. Add to margarine/agave.
4. Add in remaining dry ingredients: 1/2 cup flax seed meal, whole wheat pastry flour, vanilla extract, ground cinnamon, baking soda, sea salt.
5. Mix in oats then raisins on low.
6. Measure about 1/4 cup of cookie dough (I use an ice cream scoop) per cookie onto ungreased cookie sheets and flatten slightly. Cookies do not spread much so you can bake them rather close together.
7. Bake for 12-14 minutes until the edges are slightly browned.
Title: Chocolate Brownie Pie
Ingredients:
- 1 eggs
- 2 granulated sugar
- 1/2
- 4
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9-inch springform pan with cooking spray.
3. Grease a 9-inch square baking pan, line the bottom with parchment paper, and then grease the parchment paper.
4. Prepare the brownie mix according to the package directions.
5. Divide the batter between the two prepared pans.
6. Bake 10 to 15 minutes, until the brownies are done but not crispy.
7. Remove from the oven and cool about 15 minutes.
8. Invert the square pan of brownies onto a cutting surface.
9. Slice a 1-inch strip from one end, then cut the remaining brownies into 3 long strips (they’ll each be about 2 1/2 inches wide).
10. Press the 3 wide brownie strips along the inside edge of the springform pan to form a ring.
11. Use a piece of the 1-inch wide strip to fill in the gap.
12. Using kitchen shears, trim the top edge of brownies flush with the top of the pan.
13. In a microwave-safe dish, melt the chocolate chips and coffee on 50 percent power for 1 minute.
14. Stir, then repeat in 30-second intervals until the chocolate is melted and smooth.
15. Beat the yolks and stir in the chocolate mixture.
16. With an electric mixer, beat the egg whites with 3 tablespoons sugar until stiff peaks form.
17. Fold into the chocolate mixture.
18. In the same bowl as used for the eggs, beat 1 1/4 cups whipping cream until it holds its shape.
19. Fold into the chocolate mixture.
20. Spoon the chocolate mousse filling into the brownie shell and smooth the top.
21. Chill until firm, at least 4 hours.
22. Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon sugar until soft peaks form.
23. Remove the sides from the springform pan.
24. serve with whipped cream topping.
Title: Orzo Lemon and Custard Pudding
Ingredients:
- 4 milk
- 1/3 sugar
- 1/2 orzo pasta
- 1 egg
- 2 raisins
- 1/2 lemon, zest of
- 1/2 vanilla extract
- nutmeg
Instructions:
1. In a large heavy saucepan, scald the milk and sugar over medium-low heat.
2. Stir in orzo and cook, stirring frequently and adjusting heat to prevent milk from boiling over, until mixture is thickened and orzo is tender to bite, about 20 to 25 minutes.
3. Meanwhile, beat egg in a medium bowl.
4. Stir raisons, lemon zest and vanilla into th epudding until blended.
5. Gradually add the hot pudding to the beaten egg, stirring constantly so that the egg doesn't curdle.
6. Sprinkle with nutmeg.
7. Cool slightly at room temperature.
8. Serve warm.
9. Puddung will thicken and set upon cooling.
Title: Not-So Sweet Chocolate Cake
Ingredients:
- 6 chocolate
- 1/2 baking soda
- 1 all-purpose flour
- 2 vanilla extract
- 1/2 applesauce
- 3 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Lightly spray 8x8 pan with Pam cooking spray (or butter/oil).
3. Melt 6 oz chocolate in saucepan or microwave for 45 seconds.
4. In a medium bowl, mix flour and baking soda.
5. Add while stirring, vanilla extract, 2 egg whites, melted chocolate, and applesauce.
6. Stir in chocolate chips.
7. Pour mixture in the 8x8 pan.
8. Spread evenly.
9. Bake for 20 minutes.
Title: Galotoboureko
Ingredients:
- 4 milk
- 1 farina
- 1/2 salt
- 6 eggs
- 3/4 sugar
- 6 butter
- 1 vanilla
- 1 cinnamon
- 24 filo pastry
- 3/4 butter
- 1 water
- 1 sugar
- 1/4 honey
Instructions:
1. Preheat the oven to 350°.
2. First make the filling: Heat the milk, then slowly add the farina, stirring constantly.
3. Add the salt and boil, stirring, 5 minutes.
4. Beat 3/4 cup sugar into the eggs and fold into the farina; continue cooking, stirring constantly, 3 more minutes.
5. Add the 6 Tbs butter and stir until absorbed.
6. Remove the filling from the heat, add the vanilla and cinnamon, and cool, stirring occasionally.
7. Next prepare the pastry: Brush a 15 X 12-inch baking dish with melted butter and lay in 12 sheets of filo, brushing each sheet with melted butter.
8. Spread the farina mixture over the pastry and cover with the rest of the filo, also brushed with butter.
9. Pour any remaining butter over the top.
10. Cut through the top (but NOT the bottom) layer of the pastry into approximately 2-inch squares.
11. Bake 45 minutes.
12. Cool to lukewarm.
13. While the pastry is baking, make the syrup: Combine the water, 1 cup sugar and honey; boil for 10 minutes and let cool to lukewarm.
14. When the galotoboureko has cooled, cut through the custard and bottom pastry layers.
15. Pour the cooled honey syrup over the pastry and let cool completely before serving.
Title: Easy Black Forest Cake
Ingredients:
- 1 chocolate pudding
- 1 eggs
- 3 milk
- 1 1/4 vanilla
- 1 chocolate bar
- 1 cherry pie filling
- 1 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees, Grease and flour 2 9 inch round cake pans.
2. Beat cake mix and next 7 ingredients with an electric mixer on low for 1 minute, increase speed to medium and beat for 2 more minutes. Fold in chopped chocolates. Pour into prepared pans.
3. Bake at 350 degrees for 30 minutes or until toothpick comes out clean. Cool in pans 10 minutes, remove ro wire rack to cool completely. Wrap in plastic wrap and chill for at least 1 hour and up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer cut side up on cake plate. Spread with 1/3 of cheesecake filling. top with 1/3 of pie filling. Repeat procedure twice with remaining cheesecake filling and pie filling. Place final cake layer on top of cake with cut side down.
5. Spread frosting on top and sides of cake. Decorate with chocolate covered cherries. Refrigerate until serving.
Title: Paleo Panna Cotta With Raspberries
Ingredients:
- 2 unsweetened gelatin
- 3 coconut milk
- 3 -4 honey
- 2 vanilla extract
- 1/2 raspberries
- dark chocolate
Instructions:
1. Pour 1 cup of coconut milk into a medium saucepan and sprinkle the gelatin over the top. Cook over medium low heat stirring constantly until the gelatin in thoroughly dissolved (about 5 minutes).
2. Remove from heat, add remaining coconut milk, honey (or sweetener of choice), and vanilla extract, and stir gently to combine well.
3. Pour into custard dishes or ramekins. Refrigerate until ready to serve. It will take about 2 hours for the panna cotta to hard set.
4. Invert onto a plate and top with raspberries and grated chocolate. To release the panna cotta from the container, place in microwave oven for about 8 seconds and then run a knife around the edge, place a plate over the top of the container and invert. If no microwave is available, dip container into a bowl of very hot water for 8-10 seconds. Be careful not to get water into the panna cotta, if using this method.
5. Makes 6-4 oz. servings or 4-6 oz. servings.