lumicero/recipes-ing2inst huggingface dataset:
Title: French Chocolate Almond Cake With Strawberries
Ingredients:
- 4 eggs
- 3/4 sugar
- 6 all-purpose flour
- 3 cornstarch
- 1 baking powder
- 1 butter
- 3/4 powdered sugar
- 1 1/2 butter
- 3 fresh strawberries
- 5 powdered sugar
- 1/2
- 3
- 6
Instructions:
1. Materials: Wax/Greaseproof paper; 2 8" round cake pans.
2. Place cake pan on wax paper and trace 2 circles with a pencil; Cut out.
3. Grease bottom only of cake pans and place the wax paper in the pan.
4. Combine flour, cornstarch and baking powder; set aside.
5. In a bowl, beat eggs and sugar with electric mixer on until fluffy; Add almond extract.
6. Sift flour into mixture; and blend well.
7. Divide the cake mixture into both cake pans evenly.
8. Bake at 375F for about 30 minutes; taking note of your own oven variations.
9. Prepare the filling.
10. Beat together butter and sugar until creamy.
11. Add egg yolks, then cocoa; mix well.
12. Stir in almond extract until the mixture is smooth.
13. For the glaze: Melt butter and chocolate in a double boiler or in a heat-proof bowl over saucepan containing boiling water; Cool.
14. Slide a knife around the cake that should be cooling by now and remove it from the pan.
15. Remove the wax paper and put on cake plate.
16. Spread filling over just the top of the first cake.
17. Place 2nd cake on top.
18. Drizzle glaze over top of cake and garnish with strawberries, almonds slivers (optional); Sprinkle powdered sugar over top (optional).
19. NOTE: This is a bit like a soufflé where you have to make sure you don’t open the oven until it is about done; As you can see from my photo this one flopped a bit but was still gorgeous!
Title: Lemon Sponge Cake
Ingredients:
- 2 flour
- 3 baking powder
- 1/2 salt
- 6 eggs
- 1/2 cream of tartar
- 1 cold water
- 2 sugar
- 3 lemon juice
Instructions:
1. Sift flour, baking powder, and salt.
2. In a large bowl, beat egg whites (SAVE THE YOLKS) and cream of tartar until soft peaks form. Add 1/2 cup of the sugar and beat until very stiff. Do not underbeat. Set aside.
3. Beat yolks until blended. Add remaining 1 1/2 cup sugar and beat until blended. Add the dry ingredients alternately with the cold water.
4. Fold the egg yolk mixture into the egg whites. Add the lemon juice and mix it in gently.
5. Bake in an ungreased tube pan 60-70 minutes at 350 degrees. Invert and cool completely before removing from pan.
Title: Banana Crispy Rolls
Ingredients:
- 4 bananas
- 1/8 butter
- 1 margarine
- 1 lemon juice
- 1 phyllo pastry
- 2 powdered sugar
- 4
Instructions:
1. Cut bananas in half lengthwise and sprinkle with lemon juice. Set aside.
2. Cut phyllo sheet in half and brush with melted butter. The pastry sheets will dry out unless covered with plastic wrap or damp towels.
3. Using one phyllo sheet, place one piece of caramel in between two pieces of banans (using one banana sliced in half per phyllo sheet). Fold pastry sheet over bananas long side and roll up. Place on greased baking sheet. Repeat with remaining bananas, pastry sheets and caramels.
4. Bake at 350-degrees F for 15 minutes or until rolls are crisp and golden.
5. Let cool.
6. Sprinkle rolls with powdered sugar and drizzle with hot fudge sauce. Serve with ice cream and berries.
Title: Chocolate Indulgence Cake
Ingredients:
- 6 butter
- 3/4 eggs
- 4 sugar
- 1 flour
- 1/2 berries
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Microwave chocolate and butter in large microwavable bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted; cool to room temperature.
3. Beat eggs and sugar in large bowl with electric mixer on medium speed until thickened. Add chocolate mixture; stir with wire whisk until well blended.
4. Add four; stir until well blended. Pour into greased and floured 9-inch round cake pan.
5. Bake 30 minutes or until center is set. Cool 5 minutes; remove from pan. Cool completely on wire rack.
6. To garnish, arrange some fresh berries in the center of the cake and sprinkle with powdered sugar.
Title: Paula Deen's Magical Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar substitute
- 1/3 sugar substitute
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350 degrees F. Grease a large baking sheet.
2. In a mixing bowl, combine the peanut butter, 1 cup of Splenda, the egg, and vanilla. Stir well with a spoon.
3. Roll the dough into balls the size of walnuts. Place the balls on the prepared cookie sheet.
4. With a fork dipped in optional 1/3 cup of Splenda to prevent sticking, press a criss-cross design on each cookie.
5. Bake for 12 minutes, remove from the oven, and sprinkle the cookies with the optional 1/3 cup of Splenda.
6. Cool slightly before removing from the pan.
Title: Hazelnut Melting Moments
Ingredients:
- 1 butter
- 2/3 white sugar
- 1 vanilla extract
- 2 lemon, zest of
- 1 all-purpose flour
- 2 1/4 ground hazelnuts
- 1 1/2 powdered sugar
- 6
- 1
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream butter and sugar.
3. Gradually beat in the egg yolk, vanilla, and lemon zest.
4. Stir in the flour and ground hazelnuts with a large spoon.
5. Shape dough into walnut sized balls and place them 2 inches apart on an ungreased cookie sheet.
6. Make an indention in the center of each ball with your finger.
7. Bake for 10 to 15 minutes in preheated oven.
8. Melt the chocolate chips in a small saucean or microwave.
9. Stir chips until smooth.
10. When cookies come out of the oven, spoon 1/2 teaspoon of the melted chocolate into the indentation.
11. When cookies are completely cool, dust lightly with powdered sugar.
Title: Meg's Watergate Cupcakes
Ingredients:
- 1/2 shortening
- 1/2 white sugar
- 4 milk
- 3/4 vanilla extract
- 1 1/2 cake flour
- 1 baking powder
- 1 salt
- 1/2 instant pistachio pudding mix
- 1 sugar
- 1/2 maraschino cherry juice
- 1/2 butter
- 4 vanilla extract
- 2 maraschino cherries
- 2
- 10
Instructions:
1. Preheat ovento 350 degrees F. Line cupcake tin. Sift together the flour, baking powder,salt and instant pudding mix. Set aside.
2. In a largebowl, cream together the shortening and sugar until light and fluffy. Beat inthe egg yolks one at a time, and then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared tins.
3. Bake in thepreheated oven for 20 to 25 minutes, or until tops spring back when lightlytapped. Cool 15 minutes before turning out onto cooling racks.
4. For Maraschio cherry Italian Buttercream.
5. Combine the maraschino cherry juice and sugar in a saucepan over medium heat. Bring the mixture to aboil, stirring occasionally. Once it boils, stop stirring and insert a candy thermometer.
6. Meanwhile,whip the egg whites in the bowl of a stand mixture to soft peaks. When the cherrysugar is at 238 degrees, add it to the egg whites in a slow steady stream withthe mixer on medium speed.
7. Increase thespeed to high and beat until cooled to room temperature.
8. Add thebutter a few tablespoons at a time, while continuing to mix on medium highspeed. Add the vanilla. Increase the speed to high and beat until smooth. Stir in minced maraschino cherries.
Title: Thumbprint Cookies
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/4 shortening
- 1 brown sugar
- 1/2 egg
- 1 vanilla
- 1/4 flour
- 3/4 salt
Instructions:
1. Heat oven to 350°.
2. Mix throroughly butter, shortening, sugar, egg yolk, and vanilla.
3. Work in flour and salt until dough holds together.
4. (You may want to add a tiny bit of water if the dough seems dry; make a ball of dough-- if the dough cracks when you make your thumbprint, add a bit of water to soften the dough and prevent cracks.) Shape dough into 1-inch balls.
5. Beat egg white slightly.
6. Dip each ball into egg white; roll in nuts.
7. Place 1-inch apart on ungreased baking sheets.
8. Press thumb deeply into center of each.
9. Bake about 10 minutes or until light brown.
10. Remove immediately from baking sheet; cool.
11. Fill thumbprint with jelly.
Title: Danish Apple Pudding
Ingredients:
- 75 demerara sugar
- 50 hazelnuts
- 50 cooking apples
- 450 lemon, juice and zest of
- 1 clear honey
- 3 caster sugar
- 25
- 1
Instructions:
1. Put the breadcrumbs and demerara sugar in a heavy-based non-stick pan and cook gently for 3-4 minutes, stirring constantly, until dark golden; transfer to a bowl, stir in the hazelnuts and set aside.
2. Peel, core and slice the apples, grate the lemon rind and juice the lemon.
3. Add the apples, honey, lemon juice and rind to a pan and cook gently for 10 minutes, breaking up the apples with a wooden spoon, until they are soft and pulpy.
4. Using a wooden spoon, beat the apples into a thick purée and set aside to cool.
5. Whik the caster sugar and egg white until stiff and fold into the cooled apple purée.
6. Spoon half the apple mixture into 4 glass bowls, top with the breadcrumb mixture, and repeat the layers, finishing with a layer of breadcrumbs and nuts.
7. Serve chilled.
8. For variation: fold 150ml (5 fluid ounces) of cream and a tablespoon of brandy - or a liqueur of your choice - into the apple mixture.
Title: Lemon Cream (Citronfromage)
Ingredients:
- 4 eggs
- 7 sugar
- 2 lemon peel
- 1 unflavored gelatin
- 6 fresh lemon juice
- 1/2
Instructions:
1. In a medium bowl, beat egg yolks until light. Beat in 5 tablespoons sugar and lemon peel until light and fluffy; set aside.
2. Pour gelatin into a small saucepan; stir in lemon juice until gelatin is softened. Stir over low heat until gelatin dissolves; do NOT boil. Remove from heat; stir occasionally until cooled.
3. In a large bowl, beat egg whites until frothy. Beat in remaining 2 TBSP sugar until stiff but not dry. Fold cooled gelatin mixture into egg-yolk mixture. Fold egg-yolk mixture into beaten egg whites.
4. Spoon into 4 to 6 individual serving dishes. Refrigerate 3 hours.
5. To serve, top each serving with a dollop of whipped cream and shaved chocolate or chocolate flakes.
Title: Ultimate Chocolate Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 buttermilk
- 1/2 baking soda
- 2 1/2 flour
- 2 vanilla extract
- 1 white chocolate
- 2 Crisco shortening
- 1 1/4
- 4
- 2
Instructions:
1. Cream butter in large mixing bowl. Mix in sugar.
2. Add eggs beating after each.
3. Mix baking soda into buttermilk, and add to creamed mixture, alternately with the flour.
4. Stir in melted chocolate, chocolate syrup and vanilla. Stir in 1 cup of the chocolate chips.
5. Pour into greased and floured 10 inch tube pan. Bake at 325°F for 1 hour and 15 min or until toothpick inserted near center comes out clean. Turn into cake plate. Cool.
6. Combine white chocolate and 1 TBS Crisco in pan. Melt slowly stirring constantly till all melted. Whisk smooth. Remove from heat and drizzle over cake. Melt the rest of the chocolate chips and rest of the Crisco in pan over low heat, stirring till smooth. Remove from heat drizzle over white chocolate on cake.
Title: Vanilla Fudge Marble Cake
Ingredients:
- 3/4 butter
- 2 eggs
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 sugar
- 2 vanilla extract
- 1 1/4 buttermilk
- 2/3 butter
- 1/2 vanilla
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees and grease and lightly flour a baking pan. In a meduim bowl, stir together flour, baking soda, baking powder, and salt. Set it aside for later.
2. In a large mxing bowl, beat the butter with electric beater for about 1 minute. Add the sugar and vanilla and beat until fluffy, about 2 minutes. Add the eggs, one at a time to mix them in well.
3. Alternately, mix in the flour and the buttermilk, mixing well after each addition. Use a rubber spatula to ensure all is mixed well.
4. Reserve 2 Cups of the batter. Add the chocolate syrup or cocoa powder to the batter and stir well.
5. Pour the vanilla batter into the prepared pan. Pour the chocolate batter to the top of the vanilla batter, Do not Mix!
6. Bake for 45-50 minutes. Cool for about 20 minutes and remove the cake from the pan. Continue on to the icing.
7. To make the icing, in a small sauce pan, heat the chocolate chips, butter, and vanilla over low heat until melted. Drizzle the icing immedietly to the cake. You may also decorate with colored sprinkles for some color!
Title: Sour Cream White Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350. grease and flour 9x13 cake pan.
2. In large mixing bowl combine all the ingredients. In electric mixer beat on low 1 minute, scraping sides occasionally. Increase speed to medium and beat 2 minutes more.
3. Pour into prepared cake pan and bake 35 to 40 minutes. Cool 20 minutes on wire rack. Remove from pan.
4. Frost cake, if desired.
Title: Sweet Potato Pecan Praline Custard
Ingredients:
- 2 mashed sweet potatoes
- 1/2 - 1 sugar
- 1/2 - 1 butter
- 1/2 vanilla extract
- 1 ground cinnamon
- 1 ground nutmeg
- 1 salt
- 2 eggs
- 1 butter
- 3/4 brown sugar
- 2 pecan pieces
- 1/2 maple syrup
Instructions:
1. Preheat oven 350°F.
2. To make the custard, mix the following ingredients together until smooth: defrosted sweet potatoes, 1/2 cup of whipping cream and 1/2 cup of sugar, along with 1 stick of melted butter, vanilla, cinnamon, nutmeg and salt.
3. Taste and add more cream and sugar if needed or desired.
4. Whip eggs with a whisk and fold into potato mixture.
5. Set aside.
6. To prepare the pecan praline topping: Place all ingredients in a medium bowl and crumble together with a dough blender or small potato masher; chop nuts while blending evenly.
7. Place pie dish or ramekins on the baking sheet and pour potato mix in until it reaches 1/2 inch below the top of the dish.
8. Evenly top with praline.
9. Place in oven and bake for 1 to 1.5 hours or until the centers are firm and dry (use a tooth pick to test). Some butter may over flow.
10. The praline will be brown on top and around the edges.
11. Remove from oven and cool before serving.
12. For best results, scoop with a large spoon to serve.
13. Add a dollop of whipped cream and enjoy!
Title: Chocolate Meringue Torte
Ingredients:
- 4 cream of tartar
- 1/2 sugar
- 2/3 confectioners' sugar
- 2/3 vanilla extract
- 3 butter
- 1/2 margarine
- 1/4 sugar
- 1 egg
- 1 white vinegar
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 buttermilk
- 1/2 water
- 1
- 1/2
- 2 1/2
- 1
- 1/2
Instructions:
1. Line a baking sheet with parchment paper; trace two 8-inch circles 1 inch apart on the paper; set aside.
2. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar one tablespoon at a time, beating until stiff peaks form. Sift confectioners' sugar and cocoa over meringue; gently fold inches Fold in vanilla. Spread evenly over circles. Bake at 275°F for 1 hour.
3. Turn oven off and do not open door; Let meringues dry for 1 hour. Remove meringues from paper and store in an airtight container.
4. In a mixing bowl, cream butter and sugar for 2 minutes. Add egg, then egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vinegar and vanilla. Combine flour, cocoa, and baking soda; add to batter alternately with buttermilk and water. Pour into two 9-inch round baking pans coated with nonstick cooking spray and floured. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
5. To assemble, spread 1/2 cup whipped topping over one cake layer; top with a meringue and another 1/2 cup topping. Top with second cake layer, 1/2 cup topping, second meringue, and remaining topping. Sprinkle with toffee bits and shaved chocolate.
Title: Sacher Torte Bites
Ingredients:
- 1 butter
- 1 margarine
- 1 instant chocolate pudding mix
- 2 egg
- 1/4 all-purpose flour
- 1/2 granulated sugar
- 1/2 butter
- 3 margarine
Instructions:
1. Cream butter and pudding powder together.
2. Beat in egg.
3. Mix in flour.
4. Shape into small balls.
5. Roll balls in sugar.
6. Place on greased baking sheet.
7. Make a dent in each with your thumb.
8. Bake in 325 degree F.
9. oven for 5 minutes.
10. Remove cookies and press dent again.
11. Continue baking for about 10 to 15 minutes.
12. Fill dents with jam.
13. Melt chocolate and butter in small saucepan over low heat.
14. Stir to hasten melting.
15. Glaze tops of cooled cookies.
Title: Gordon Ramsay Chocolate Mousse
Ingredients:
- 150 dark chocolate
- 250 creme fraiche
- 284 icing sugar
- 25 chocolate
- 1 -2
- 64
Instructions:
1. Break the dark chocolate into small pieces (reserving 25g for grating later) and place in a bowl that fits snugly over a pan of boiling water. Leave until the chocolate has completely melted and then remove from the heat and set aside.
2. Add the crème fraiche to the melted chocolate and whisk until combined. Put the double cream and icing sugar into a separate bowl and whisk with an electric whisk until it forms soft peaks. Fold the chocolate mixture into the cream, add the coffee liquer and stir to combine.
3. Remove the chocolate covered honeycomb bars from the freezer, remove the packets and wrap them in a clean tea towel. Place the tea towel under a chopping board and press down hard on the chopping board to crush the honeycomb. Open up the tea towel and tip the crushed honeycomb into the mousse and gently fold through with a spatula. Spoon the mousse into four small serving dishes and then grate over the remaining chocolate and serve.
Title: Lofthouse Cookie Pie
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 all-purpose flour
- 1 vanilla extract
- 1 eggs
- 3
- 10 -12
Instructions:
1. Preheat oven to 350 degrees F.
2. Liberally grease a pie dish with cooking spray.
3. Lay the pie crust into the dish, pressing gently.
4. Put the chopped frosted cookies on the crust in an even layer.
5. In a medium bowl, combine the melted butter, sugar, flour, vanilla and eggs with a whisk until smooth and blended.
6. Pour the mixture over the cookies in the pie shell. Gently smoosh around the cookies and the filling mix so most of the cookies are coated with the mix. Crimp the edges of the pie shell, if desired.
7. Bake for 35-40 minutes or until the top + edges are golden and bubbly and the center appears set. Cool completely before cutting into slices.
8. Top with vanilla ice cream or whipped cream and rainbow sprinkles!
Title: Crumb Crust
Ingredients:
- 1 1/2 fine graham cracker crumbs
- 1/2 sugar
- 6 unsalted butter
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Put graham crackers in bowl, reserving a tablespoon or two for topping if desired.
3. add and stir sugar,butter, and cinnamon until well blended.
4. Place crumb mixture in pie pan, distributing the crumbs evenly, then press another pie pan of the same diameter firmly on top. Trim access.
5. Bake crust for 20 minutes.
6. Let shell cool before filling.
Title: Aunt Collie's Soft Biscotti
Ingredients:
- 1 1/2 sugar
- 1/2 Crisco shortening
- 3 margarine
- 2 eggs
- 1/2 salt
- 3 baking powder
- 1/2 milk
- 3 1/2 flour
- 2 confectioners' sugar
- 1 water
- 4
Instructions:
1. Cream together the sugar and crisco.
2. Add eggs and mix well.
3. Add Anise (or lemon) extract, salt, baking powder and milk.
4. Add flour 1/2 cup at-a-time and mix together.
5. Grease a cookie sheet and, using a large soup spoon, make a line of dough.
6. Smooth dough to connect each mound to make one loaf.
7. Bake at 350 degrees till lightly browned.
8. Approximately 15 minutes.
9. Frosting:
10. Mix all ingredients together.
11. Frosting should not be thin, nor thick, but an oozing consistency.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 6 maraschino cherries
- 6 pecan halves
- 35 self-rising flour
- 1 1/2 granulated sugar
- 1 egg
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt butter in oven in a 10-inch cast-iron skillet.
3. Stir brown sugar and 1 tablespoon reserved pineapple syrup into melted butter; spread evenly in pan.
4. Arrange pineapple slices in bottom of pan.
5. Place a cherry in center of each pineapple ring.
6. Arrange pecans, rounded sides down, in and around pineapple; set aside.
7. Pour remaining reserved pineapple syrup into measuring cup; add enought water to make 1/2 cup; pour into large mixing bowl.
8. Add flour, sugar, oil, egg and vanilla.
9. Beat with electric mixer on low speed for 2 minutes, or until well blended.
10. Spoon batter over pineapple and pecans.
11. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
12. Cool in pan for 5 minutes.
13. Turn out onto large serving plate.
14. Serve warm topped with whipped cream, if desired.
15. ***If you need more servings, you can double the recipe and bake in a 9 X 13 baking pan for 12 servings.
16. Just adjust the baking time accordingly.
Title: Nutella Dessert Dip
Ingredients:
- 1 low-fat cream cheese
- 8 powdered sugar
- 4 -5 heavy whipping cream
- 1 1/2
Instructions:
1. Using an electric mixer on low, blend the cream cheese, nutella, and sugar until smooth.
2. Slowly add the whipping cream.
3. Once all of the ingredients are fully combined, increase the speed to medium (between 4 and 6 on my Kitchen Aid) and beat until soft peaks form.
4. Put the dip in a bowl (or some ramekins) and refrigerate for at least two hours, preferably overnight.
5. Serve with dippers and enjoy!
Title: Peanut Butter Delight Cake (For Dogs)
Ingredients:
- 1 whole wheat flour
- 1 baking soda
- 1/4 peanut butter
- 1/4 carrot
- 1 vanilla
- 1 honey
- 1/3 egg
- 1
Instructions:
1. Preheat oven to 350°F (180°C).
2. Mix together flour and baking soda. Add remaining ingredients and mix well. Pour into a ring mold sprayed with a nonstick spray for 40 minutes.
3. Frost this cake with low fat cottage cheese and decorate with carrot pieces. Store in refrigerator.
Title: Parkin
Ingredients:
- 2 flour
- 2 baking powder
- 2 ground ginger
- 1/2 sugar
- 1 old fashioned oats
- 1 milk
- 1/3 unsalted butter
- 1/2 margarine
- 1/2 honey
- molasses
Instructions:
1. Soak oats in milk for ½ hour.
2. Mix together the flour, baking powder, ground ginger, and sugar.
3. Melt butter/margarine and add molasses and honey mixture.
4. Combine wet ingredients and add to dry.
5. Pour into a 9" x 11" pan.
6. Bake at 325F for 45 minutes or until it starts to come away from the sides of the pan.
Title: Gluten-Free Vegan Blondies
Ingredients:
- 1 dates
- 4 vanilla extract
- 1
- 1/4
Instructions:
1. Put the peanuts in a food processor, and do a rough chop 3-4 times.
2. Add the dates one at a time, pulsing each time you add one.
3. Pull the lid off, and drizzle the tablespoon of honey evenly around the date/nut mixture, followed by the vanilla.
4. Leave the food processor on for about a minute, or until everything is well incorporated and sticking together.
5. Scoop the mixture into a container or baking pan, and press down flat with your hands. Feel free to add some goodies, like chocolate chips or dried cranberries.
6. Let set for about 10 minutes-- the bigger the batch, the longer it needs to set.
Title: Marbled Chocolate Brownies
Ingredients:
- 1 1/3 all-purpose flour
- 1/3 baking soda
- 1/4 salt
- 1/4 granulated sugar
- 1 1/4 unsweetened applesauce
- 1 margarine
- 1/2 vanilla extract
- 2 cream cheese
- 3 granulated sugar
- 1 2% low-fat milk
- 4
- 1
Instructions:
1. Combine flour, cocoa, baking soda and salt in a small bowl.
2. Heat 1 1/4 cups sugar, morsels, applesauce and margarine in large, heavy-duty saucepan over low heat, stirring constantly just until morsels are melted. Remove from heat. Stir in egg whites.
3. Add cocoa mixture and vanilla extract; stir well. Spread into greased 13x9-inch baking pan. Stir together cream cheese, 1 Tbsp, sugar and milk in a small bowl. Drop by rounded teaspoonful over batter; swirl over surface of batter with back of spoon.
4. Bake in preheated 325F oven for 22-28 minutes or just until set. Cool completely in pan on wire rack.