lumicero/recipes-ing2inst huggingface dataset:
Title: Orange and Almond Flan
Ingredients:
- 1 sugar
- 1 1/2 sugar
- 3/4 eggs
- 10 orange
- 1 3/4 Grand Marnier
- 1
- 2
Instructions:
1. Preheat the oven to 360 degrees.
2. In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don't leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
3. Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.
4. Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.
5. If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait ab it until most caramel pours on top of each flan.
Title: Grenadian Spice Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 1 1/2 white sugar
- 1 unsalted butter
- 3 eggs
- 1 1/2 lime zest
- 1 ground nutmeg
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. Sift together the flour, baking powder and salt, set aside.
3. In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
4. Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
Title: Toasted-Coconut Marshmallow Cake
Ingredients:
- 1 water
- 1 eggs
- 1 1/4
- 1/3
- 3
Instructions:
1. Grease a 9 x 13 baking pan.
2. Cut marshmallows in half.
3. Place marshmallows, cut side down in bottom of prepared pan.
4. Prepare cake as directed on box and pour over the marshmallows.
5. Bake cake as directed on box.
6. Marshmallows will rise to the top and form a frosting.
7. Allow to cool completely before cutting.
Title: Apple Confit (Pate)
Ingredients:
- 2 sugar
- 5 oranges
- 15 granny smith apples
Instructions:
1. Put 1 cup sugar in a small pot, melt, stirring constantly over low heat and cook until golden brown. (only takes a few minutes) Pour sugar into a 9x5 loaf pan or 3 inch deep, 9 inch round cake pan being sure to coat bottom well.
2. Zest orange into long thin strips. Place in saucepan, cover with water and bring to a boil. Drain, refresh under cold water then drain again.
3. Peel apples, halve and core. Cut into 1/8-inch thick slices. Keep neatly stacked. Using flat pieces only (discard round ends) place a layer neatly into bottom of loaf pan. Cover with another layer keeping as neat as possible. Press down to even them out. Sprinkle with a bit of sugar, then some zest. Repeat adding sugar and zest every 2-3 layer.
4. Continue to build layer 3-4 inches above edge of pan keeping lines straight.
5. Cover with plastic wrap then wrap entirely in aluminum foil. Place in a shallow tray to catch drippings. Let sit for 24 hours.
6. Drain juice and unwrap pan. Re-wrap in double layer aluminum foil. Place in a large deep roasting pan, fill pan ½ up the sides of pan with water. Bake at 300ºF for 5-6 ½ hours. It is done when it fills about ¾ of the mold, apples are dark brown and a knife passes easily through.
7. Unwrap, cool and let chill for several hours. Slice thinly and serve.
Title: Chocolate Chip Cake (No Eggs No Milk)
Ingredients:
- 2 flour
- 1 sugar
- 3/4 baking soda
- 1/2 salt
- 1 chocolate chips
- 1 vinegar
- 2 vanilla
- 1
Instructions:
1. Mix first five ingredients in a bowl.
2. Make a well in the middle of the dry ingredients and pour next three ingredients. Blend well with the dry ingredients.
3. Pour batter in an 8-inch greased and floured pan and bake at 375°c for 30 minutes.
Title: Flourless Chocolate Cake
Ingredients:
- 1 bittersweet chocolate
- 1 butter
- 8 eggs
Instructions:
1. In a KitchenAid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. The eggs should look like a thin "soup", not a meringue.
2. In a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
3. In a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. This is called a double boiler. Melt the chocolate and butter together until completely melted. This should take about 5 minutes or so. You could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
4. Remove the bowl from the pot and allow to sit for about one to two minutes.
5. Add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. Continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
6. Using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
7. Wrap the pan in aluminum foil. In a large baking pan, add hot water to the pan, about halfway full. Lay the springform pan into the hot water. This is called a "Water Bath".
8. Bake 325 degrees for 20-23 minutes. It will kind of shake and resemble more of a custard.
9. If you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
10. Using a kitchen towel, Remove the springform pan from the water bath and lay on a cooling rack for at least two hours. Once the cake has come to room temp., chill in the fridge for at least 4 hours.
11. This is will be a very rich, decadent cake, so you only need to slice very small slices to serve. Hope you enjoy!
Title: Strawberry Heart Cookies..
Ingredients:
- 1 1/2 butter
- 1 3/4 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 1/2 lemon, rind of
- 2 all-purpose flour
- 1 cornstarch
- 1 salt
- 2
- 1/2
Instructions:
1. In a mixer bowl, cream the butter and 1 cup of the confectioner's sugar until light, about 3 minutes.
2. Add the egg, vanilla and lemon zest and mix well.
3. In another bowl, whisk together the flour, cornstarch and salt and add to the creamed mixture.
4. Mix in the ground almonds; you may have to work in the last of them by hand. Wrap the dough in plastic and chill in the refrigerator overnight.
5. Remove the dough to soften slightly about 1 hour before rolling out.
6. Flour a cloth or board lightly, and roll out the dough one third at a time to 1/4" thick.
7. Placing a sheet of waxed paper on top of the dough, makes it easier to roll. Cut out an equal number of 1 1/2" hearts and 3" hearts.
8. place seperately on 2 parchment lined or ungreased sheets and chill for 45 minute Preheat the oven to 325*.
9. when chilled, bake the large hearts for 10 min and the little hearts 8 minutes, they should not brown.
10. Let the cookies stand on the pans for 2 minutes and then transfer them to a cooling rack.
11. Immediately, while the cookies are still warm, place about 1/4 tsp of jam in the center of the 3" hearts, then top with a smaller heart. you do want a bit of the jam to show through. cool completely and then store in tins or freeze. just before serving, sprinkle the remaining 1/4 cup of sugar over the tops.
12. We have made these with orange marmalade, grape jam etc. We have even used these at wedding showers with a variety of jams.
13. Very rich and buttery cookies.
Title: Irish Apple Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1/2 milk
- 1 cooking apple
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 350°F (180°C/Gas Mark 4). Butter a 10-inch pie pan.
2. Mix the flour with the baking powder. Rub in the butter with your fingertips until the texture resembles bread crumbs. Add the ½ cup sugar, beaten egg, and enough milk to form a soft dough. Pat out half of the dough in the greased pie pan (it is supposed to be very wet).
3. Peel, core, and chop the apple into ¾-inch (2cm) cubes. Arrange the apples on the dough and sprinkle with 1 tablespoon sugar and the cinnamon.
4. Gently spoon out the remaining dough on top of the apples to cover them completely. Sprinkle with the remaining 1 tablespoon sugar and cut a slit through the middle of the top dough.
5. Bake for 40 to 50 minutes, until golden and crunchy on the outside (the apples should be soft on the inside).
6. Serve with softly whipped cream.
Title: Neiman Marcus Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 4 vanilla extract
- 2 cream cheese
- 1 powdered sugar
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Bottom Layer: Mix cake mix, melted butter, 2 eggs and 1 teaspoon vanilla extract with a spoon.
3. Pat into a 9x13 inch greased pan.
4. Top Layer: Mix cream cheese, 2 eggs and 1 teaspoon vanilla extract with and electric mixer. Slowly beat in the powdered sugar.
5. Pour the mixture over the bottom layer.
6. Bake for 30 - 35 minutes. Top layer should be flakey and a light golden brown. Allow to cool. Cut into squares.
Title: Jello and Cool Whip Easy Chocolate Trifle
Ingredients:
- 2 1/2 milk
- 2 instant chocolate pudding mix
- 1 Cool Whip
- 1 raspberries
- strawberry
Instructions:
1. Pour 2 1/2 cups milk into large bowl.
2. Add 2 pkgs jello instant chocolate pudding.
3. Beat with whire whisk until well blended.
4. Mix in 1 tub cool whip topping, thawed.
5. Layer brownie cubes, pudding and cool whip mixture, raspberries or strawberries and additional cool whip in large glass bowl as desired.
6. Refrigerate 1 hour or until ready to serve.
7. Makes 16 servings.
Title: Dark Victory Brownies
Ingredients:
- 3 bittersweet chocolate
- 14 unsalted butter
- 1/2 granulated sugar
- 1 1/4 egg
- 1 sour cream
- 1/3 vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 1/8 pecans
- 1
Instructions:
1. Preheat oven to 325°. Line a 9-inch square pan with foil so that 2 inches hang over two opposite sides. Grease the foil.
2. Melt the chocolate and butter in a double boiler. Stir occasionally until melted and smooth. Transfer to a medium bowl.
3. Using a wooden spoon, beat in cocoa powder and sugar until well blended. Beat in eggs, one at a time. Beat in sour cream and vanilla extract. Add flour and salt. Mix just until blended. Stir in pecans.
4. Pour batter into prepared pan. Bake 40-45 minutes or until done. A toothpick inserted in the center should come out with a few moist crumbs attached. Cool in pan on wire rack.
5. Makes 16 brownies.
Title: Ginger Cookie Cut-Outs
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 3 1/2 instant butterscotch pudding mix
- 1 egg
- 2 1/4 flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 ground cinnamon
Instructions:
1. Beat butter or margarine, pudding mix, and egg with an electric mixer on medium speed until well-blended.
2. Combine remaining ingredients in a separate bowl. Gradually add to pudding mixture, beating well after each addition. Refrigerate dough 1 hour or until firm.
3. Preheat oven to 350 degrees. Roll out dough on lightly-floured surface to 1/4 inch thickness. Cut into shapes (we use a 4" long gingerbread man cutter). Place a greased baking sheets.
4. Bake 10-12 minutes or until the edges are lightly browned. Remove from baking sheets. Cool on wire racks.
Title: Strawberry-Rhubarb Freeze
Ingredients:
- 1 strawberry
- 2 rhubarb
- 2 lemon juice
- 1/8 salt
- 1 1/2 sugar
- 3/4 heavy cream
Instructions:
1. Wash berries, hull and mash.
2. Press rhubarb through sieve, add remaining ingredients, pour into freezing tray of refrigerator and freeze without stirring until firm.
3. When ready to serve, scrape up thin layers of the mixture with an inverted spoon, beat back and forth in the tray until smooth and serve immediately.
Title: Basic Yellow Cake
Ingredients:
- 1 shortening
- 2 sugar
- 4 eggs
- 3 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Cream shortening, gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well at medium speed of an electric mixer.
2. Combine flour, baking powder, and salt, add to creamed mixture alternately with milk, begin and end with flour mix. Mix after each addition. Stir in flavorings.
3. Pour batter into 3 greased and floured 9 inch round ake pans. Bake at 375F for 20-25 minutes or until a wooden toothpick inserted in middle comes out clean. Cool in pans 10 minutes, remove from pans and let cool completely on wire rack. Frost as desired.
4. Tip; over mixing the batter will make the cake heavy or grainy.
5. If you prefer cupcakes , spoon batter into paper lined muffin pans, fill to half full, Bake at 375F for 20minutes. # dozen.
Title: Carol's Pie Crust
Ingredients:
- 1 all-purpose flour
- 4 unsalted butter
- 8 sugar
- 1 salt
- 1 water
- 1/2 flour
- 1
Instructions:
1. Place first 5 ingredients in a food processor.
2. Pulse until almost together.
3. Add 1/2 cup water.
4. Pulse a few times.
5. Add 1 T flour and pulse a few more times until dough comes together.
6. Divide dough into 8 oz.
7. portions.
8. Use one and place the other three in freezer bags.
9. Freeze until ready to use.
10. A standard 9 inch crust takes about 8 oz of dough.
11. If using a larger pan, adjust accordingly.
Title: Jalebi
Ingredients:
- 200 all-purpose flour
- 20 gram flour
- 200 sugar
- 3 milk
- 2 ghee
Instructions:
1. Sieve 100 gms.
2. maida and besan together.
3. Make a batter using warn water.
4. Keep aside for 24 hours.
5. Add remaining maida and food colour and more warm water if required.
6. The batter should fall easily when poured- Not too thick not too thin.
7. Keep aside.
8. Make syrup of the sugar by adding water and boiling.
9. Add the milk and all the scum to form while boiling.
10. Make one string syrup.
11. Strain.
12. Fill bottle with batter.
13. The nozzle should have a hole the thickness of a knitting needle.
14. Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2 inches on the outside.
15. Fry till crisp, drop into hot syrup.
16. Drain with a perforated spoon, serve hot.
Title: Better Butter Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1 sugar
- 1 vanilla
- 1/2 flour
- 2 1/4 salt
- 1/2 baking powder
- 1/4
Instructions:
1. In a mixing bowl, cream butter, cream cheese, and sugar. Beat in egg yolk and vanilla. Combine flour, salt, and soda. Gradually add to creamed mixture. Divide dough into four sections. Form each into a large ball, flatten, wrap and refrigerate for 3 hours.
2. Let dough sit at room temperature 20 minutes or until soft enough to roll without being too soft. On a lightly floured surface, roll dough to 1/8" thickness. Cut with cookie cutters and bake on ungreased cookie sheet at 375 degrees 8 - 10 minutes until the edges begin to brown. Cool for several minutes on the cookie sheet before removing to a cooling rack. Decorate with powdered sugar glaze or butter cream icing or colored sugar (before baking).
Title: Mocha Roll Cake - Kosher
Ingredients:
- 1/2 matzo meal
- 6 eggs
- 1/2 sugar
- 1/2 cream of tartar
- 1 walnuts
- 1 heavy whipping cream
- 2 powdered sugar
- instant coffee powder
Instructions:
1. Line cookie sheet with Parchment paper.
2. In a large bowl, put 1/2 cup matza meal. Beat egg yolks with 1/2 cup sugar, add to matza meal. In seperate bowl, beat the egg whites with the cream of tartar, adding more tartar if needed to soft peaks. Slowly pour the mix into the bowl with the egg whites, and stir. Add walnuts. Pour the mix into the cookie sheet and bake for 1/2 hour until done.
3. Remove from the oven. Put powdered sugar on a moist towel(not too wet though), and jelly roll cake while still hot.
4. Mix whipping cream and coffee powder, adding powdered sugar to taste, whip till stiff.
5. Open towel, CAREFULLY. Spread 1/2 of the mocha Whipped cream mixture all over the cake and roll back up without the towel this time and put on a platter with reserved whipped cream topping. Decorate with walnuts. Freeze.
6. When frozen, it tastes like ice-cream. This may be refrigerated.
7. Enjoy!
Title: Greek Islands Bread Pudding
Ingredients:
- 1 orange
- 1 1/2 soymilk lite
- 1 1/2 low-fat milk
- 2 dried rosemary leaves
- 5 honey
- 3 currants
- 10 vanilla extract
- 1 1/2 ground cinnamon
- 2
- 1/4
- 2
Instructions:
1. Peel orange being careful not to break segments. Pull or trim away excess pith from peel; discard pith. Cover orange sections; set aside. Place peel in medium saucepan. Add soy milk, low-fat milk, rosemary and 3 tablespoons honey; cook over medium heat 10 minutes, stirring occasionally.
2. Spray 2-1/2 quart deep, round baking dish with cooking spray while heating milk. Cut the edge of each pita about two inches, then fill each with 3 tablespoons currants. Stack pitas on top of each other; cut the stack into 6 wedges. Arrange the stacked wedges in a circle around baking dish. If any currants fall out, add to dish.
3. Strain milk mixture into separate medium bowl; discard rosemary and orange peel. Whisk Egg Beaters, vanilla and cinnamon into milk mixture until blended. Pour over pita wedges. Let stand 30 minutes. Meanwhile, cut reserved orange into sections by cutting between membrane; cover and refrigerate.
4. Preheat oven to 350°F Sprinkle almonds over dish, then drizzle with 1 tablespoon honey. Bake 45 minutes, or until wooden pick inserted in center comes out clean.
5. Serve each stacked wedge warm or at room temperature topped with remaining honey and currants. Place a few orange sections to the side.
Title: Indian Pudding
Ingredients:
- 1/2 yellow cornmeal
- 5 milk
- 1/2 salt
- 2 butter
- 2 eggs
- 1/2 brown sugar
- 3/4 molasses
- 1 cinnamon
- 1/2 ginger
- 1 raisins
Instructions:
1. In 2-quart saucepan, combine the cornmeal, 3 cups of milk, salt and 1 tablespoon of butter. Heat slowly to a boil, stirring constantly.
2. Remove from heat combine the eggs, brown sugar, molasses, remaining 1 tablespoon of butter, cinnamon, and ginger.
3. Add to the cornmeal mixture with the raisins and 1 cup of milk. Pour into greased 2-quart baking dish. Bake at 300°F degrees, stirring every 30 minutes for 2 hours. stir in 1 more cup of milk halfway through the baking time.
4. At the end of 2 hours, stop stirring. Turn the oven off and let the pudding sit for about 30 minutes. Serve warm topped with whipped cream or ice cream.
Title: My Grandmother's Apple Muffins
Ingredients:
- 4 apples
- 1 1/2 sugar
- 2 eggs
- 1/4 vanilla
- 1 baking powder
- 1 salt
- 1 cinnamon
- 1 whole wheat flour
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Coarsely chop apples.
3. Mix apples and sugar together and let stand for 15 minutes.
4. Lightly beat together eggs, vanilla, and oil.
5. Mix flour, baking soda, salt, and cinnamon together.
6. Stir egg mixture and flour into apples.
7. Add walnuts.
8. Spoon into greased and floured muffin tin or paper cups.
9. Bake 40 minutes.
Title: Avocado Cream Pie
Ingredients:
- 2 avocados
- 1/2 lemon juice
- 1 sweetened condensed milk
- 8 cream cheese
- 1 Cool Whip
- 1 graham cracker crust
Instructions:
1. Blend avocado, lemon juice,condensed milk, and cream cheese with a mixer until smooth.
2. Pour into graham cracker crust.
3. Chill or freeze for a few hours.
4. Before serving, garnish with Cool Whip.
Title: Quick Egg Custard
Ingredients:
- 4 eggs
- 1/2 sugar
- 1/4 salt
- 1 vanilla
- 2 1/2 milk
- 1 nutmeg
Instructions:
1. Mix well: eggs, sugar, salt, and vanilla.
2. SLOWLY stir in scalded milk.
3. Butter small baking pan (I'm sorry, I can't tell you exactly what size as I always triple this recipe for my large family).
4. Pour mixture into pan.
5. Dash nutmeg over top.
6. Bake at 475F for 5 minutes; Then reduce heat to 425F and bake for 10 minutes longer, or until knife inserted in the center comes out clean.
7. If making a pie, pour into 9" pie shell. Let pie set.
Title: Meringue Kisses (Almond/Orange/Strawberry/Mint/Cocoa Variations)
Ingredients:
- 3/4 cornstarch
- 1 1/2 cream of tartar
- 3 vanilla extract
- 1/4
- 1
- 1/2
Instructions:
1. Preheat over to 225 degrees. Line a large baking sheet with parchment paper.
2. In a small bowl, mix 1/4 cup sugar with cornstarch and reserve. In a medium bowl, with electric mixer on high speed beat together egg whites and cream of tartar until soft peaks form. Gradually beat in remaining 1/2 cup sugar, one tablespoon at a time. Reduce mixer speed to medium and gradually beat in reserved sugar-cornstarch mixture until incorporated. Add vanilla and almond extracts. Increase mixer speed to high and beat for five minutes, scraping down sides of bowl several times, until stiff and glossy peaks form. If using a pastry bag, fill with mixutre otherwise drop little rounded mounds of meringue with a tablespoon spacing 1/2 inch apart.
3. For crisp meringues, bake in preheated oven until firm to the touch and crisp throughout, about 1 1/2 hours, turning baking sheet once from front to back halfway through baking. For chewier meringues, bake about 1 1/4 hours, rotating sheet once halfway through baking.
4. Cool meringues slightly on baking sheet on wire rack. Transfer meringues to wire rack to cool completely. Store in an airtight container at room temperature for up to three days.
5. ORANGE KISSES:
6. Follow directions, substituting one teaspoon orange extract for vanilla and almond extracts and adding 12 drops orange food coloring.
7. STRAWBERRY KISSES:
8. Follow directions, substituting 1 1/2 teaspoons strawberry extract for vanilla and almond extracts and adding 12 drops red food coloring.
9. MINT KISSES:
10. Follow directions, substituting 1/4 teaspoon mint extract for vanilla and almond extract and adding 12 drops green food coloring.
11. COCOA KISSES:
12. Follow directions, substituting 1 1/2 teaspoon chocolate extract for vanilla and almond extracts. After beating egg white mixture, sift 2 tablespoons unsweetened cocoa powder over mixture and fold it gently in until thoroughly blended.
Title: Italian Wine Biscuits
Ingredients:
- 2 flour
- 3 -4 flour
- 3 baking powder
- 1 sugar
- 1 dry red wine
- 1 egg
- 1
Instructions:
1. In medium size bowl place sugar, oil and wine; mix together till completely combined.
2. Stir 2 cups flour and baking powder together; add to wet mixture and blend well.
3. Add 3-4 cups more flour, slowly mixing as you go until mixture pulls away from bowl and holds its shape.
4. Pinch off small pieces and roll into logs as thick as your finger and 3-4 inches long. Shape into rings and place on cookie sheet. When sheet is full, brush tops with beaten egg mixture and bake at 350° for 20 minutes.
5. Cool on wire rack.
6. Don't be alarmed at the color of the dough-it's kinda grey with a pink blush.
Title: Yogurt & Honey Cupcakes
Ingredients:
- 1/2 honey
- 1/3 unsalted butter
- 2 eggs
- 1/4 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. In a medium-sized mixing bowl, mix honey and melted butter together.
2. Beat in eggs, one at a time.
3. Stir in vanilla and Greek yogurt.
4. In another medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
5. Slowly mix the flour mixture into the honey mixture until smooth.
6. Fill cupcake liners 3/4 full.
7. Bake at 350 F for 20 minutes or until a toothpick comes out dry.
8. Allow cupcakes to cool.
9. Just before serving, top with Greek yogurt and drizzle with honey.