lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Upside Down Cornbread
Ingredients:
- 3/4 cornmeal
- 1 unsalted butter
- 4 dark brown sugar
- 8 maraschino cherries
- 6 pecans
- 6 eggs
- 1/3 all-purpose flour
- 3 baking powder
- 3 salt
- 4 3/4 sugar
- 2 canola oil
- 1/2
- 5 3/4
- 1/2
Instructions:
1. In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
2. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
3. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
4. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Title: Microwave One-Crust Pastry
Ingredients:
- 1/2 flour
- 3/4 salt
- 1/2 butter
- 3 -4 water
Instructions:
1. Mix flour and salt.
2. Cut in butter.
3. Mix in water one tablespoon at a time.
4. Gather into a ball and let sit for 5 minutes.
5. Roll out. Place in pie plate.
6. Refridgerate 20 minutes.
7. Microwave on MED 6-9 minutes. Check for doneness, let sit 2 minutes (it will continue to cook a bit after you take it out of the microwave).
8. Use in any pie recipe requiring a baked pie crust.
Title: Boiled Raisin Cookies
Ingredients:
- 2 water
- 1 baking soda
- 1 granulated sugar
- 2 shortening
- 1 pure vanilla extract
- 1 eggs
- 3 all-purpose flour
- 4 baking powder
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/2 pecans
- 1/2 walnuts
Instructions:
1. Add raisins and water to a small saucepan and bring to a boil. Boil for 5 min, then remove from heat and stir in baking soda. Set aside to cool. Preheat oven to 425 degrees.
2. Cream together, sugar, shortening, vanilla and eggs.
3. Add raisins with their liquid to creamed ingredients, mixing to incorporate.
4. Sift together remaining dry ingredients (flour, baking powder, salt, cinnamon & nutmeg) until well combined.
5. A little at a time, add dry ingredients to wet ingredients, mixing until soft dough forms. (This can be done with a hand mixer or stand mixer).
6. Drop by rounded spoonfuls onto cookie sheet. Bake at 425 degrees for 12-15 min until light golden brown. Remove to rack to cool.
Title: Chocolate Terine
Ingredients:
- 300 chocolate
- 300
Instructions:
1. Whip whipping cream until peaked.
2. Melt the chocolate. Pour chocolate into the cream again until set, pour into clingfilm.
Title: Butterscotch Apple Crisp #2
Ingredients:
- 2 1/2 tart apples
- 1 2/3 brown sugar
- 1/4 all-purpose flour
- 1/4 ground cinnamon
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 butter
- 1/4 margarine
- 1 oats
- 3/4
Instructions:
1. Pre-heat oven to 375°F.
2. FOR APPLE LAYER:
3. Arrange apples in 13 x 9-inch baking pan.
4. Combine butterscotch chips, sugar, flour and cinnamon in small bowl; sprinkle over apples.
5. Bake for 20 minutes.
6. FOR TOPPING:
7. Combine flour and sugar in medium bowl.
8. Cut in butter with pastry blender or two knives until crumbly.
9. Stir in nuts and oats; sprinkle over apple layer.
10. Bake for an additional 30 to 40 minutes or until apples are tender and topping is lightly browned.
11. Cool slightly.
12. Serve warm with ice cream, if desired.
Title: 7-Up Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 3 cake flour
- 5 eggs
- 2/3 vanilla
- 1 1/2
Instructions:
1. Cream butter and sugar together. Add cake flour gradually along with one egg at a time.
2. Add 2/3 cup of 7-Up and vanilla. Mix well, pour into pound cake pan.
3. Bake at 325 degrees for 1 hour and 30 minutes.
Title: Creamy Chocolate Whip
Ingredients:
- 250 icing sugar
- 1/4 Grand Marnier
- 3 dark chocolate
- 1
- 60
Instructions:
1. Beat cream cheese and sifting icing sugar with electric mixer until light and creamy.
2. Beat in liqueur, rind and cooled chocolate. Spoon into 4 serving bowls, serve with sponge finger biscuits, if desired.
Title: Coconut Joys
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 3 flaked coconut
- 2/3
Instructions:
1. Melt the butter in large pot over low heat. Take the pot off the heat.
2. Stir in sugar and coconut.
3. Shape into 3/4-inch balls and place on a large cookie sheet or sheet pan.
4. Submerge chocolate morsels bag in simmering hot water until melted, about 5 minutes. Snip a tiny piece off one corner of the bag. Drizzle chocolate over the joys.
5. Chill on cookie sheet until balls are firm and chocolate is set before storing in bags or serving.
6. In general, try to store these in the refrigerator. I am okay with them out of fridge in gift boxes for a while though.
Title: Joyous Rum Balls
Ingredients:
- 1 turbinado sugar
- 1 sugar
- 1 1/4 corn syrup
- 3/4 coconut flakes
- 3/4 powdered sugar
- 1/2
- 1
Instructions:
1. in a large non metal mixing bowl with a wooden spoon:
2. mix the smashed nilla wafers with the turbinado sugar and the rum.
3. incorporate the caro light corn syrup.
4. incorporate the melted semisweet chocolate chips.
5. let the mixture cool to a workable consistency
6. line a jelly roll tray with parchment, put your surgical gloves on to start rolling the rum balls about 1 tsp in size - or slightly smaller than a doughnut hole.
7. As you roll the rum balls up (slightly smaller than a doughnut hole)~~
8. Roll them in a tray of coconut flakes and chopped almonds (I love the trader joe’s sesame honey almonds), or you can embed a whole almond on the rum ball and roll in powdered sugar and coconut flakes. Either way is quite tasty.
9. Place rum balls on the parchment and let set up for a little while - you can refrigerate them.
Title: Snowball Cake
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 egg
- 1 granulated sugar
- 2 Jello Instant Vanilla Pudding Mix
- 1 powdered sugar
- 1/4 milk
- 1 Cool Whip Topping
- 1 sweetened coconut
- 1
Instructions:
1. PREPARE cake batter, in 2-1/2-qt. ovenproof bowl, as directed on package; scrape side of bowl. Beat cream cheese, egg and granulated sugar until well blended; spoon into center of batter in bowl.
2. BAKE 1 hour 5 minute or until toothpick inserted in center comes out clean. Cool cake in bowl 10 minute Loosen cake from bowl with knife; invert onto wire rack. Remove bowl. Cool cake completely.
3. MEANWHILE, beat dry pudding mix, powdered sugar and milk in medium bowl with whisk 2 minute Stir in COOL WHIP. Refrigerate until ready to use.
4. PLACE cake on plate; frost with pudding mixture. Cover with coconut. Keep refrigerated.
Title: Water Pie
Ingredients:
- 1/2 flour
- 1 sugar
- 9 butter
- 2 vanilla
- 1 cold water
- 2
Instructions:
1. Pre heat oven to 350 deg.
2. sprinkle flour and sugar into crust in alternating layers.
3. Dot with butter.
4. Add vanilla.
5. Carefully pour in water.Do Not Stir.
6. Bake for 60 to 70 minutes til center is like custard and not runny.
7. .
Title: White Fudge Frosting
Ingredients:
- 1/4 butter
- 1 margarine
- 1/4 granulated sugar
- 2 milk
- 1 confectioners' sugar
- vanilla extract
Instructions:
1. In a saucepan melt butter.
2. stir in granulated sugar and milk.
3. Bring to boil, stirring occasionally.
4. cool.
5. Gradually add confectioners' sugar while beating with a spoon until smooth;.
6. blend in vanilla.
Title: Panforte: Chocolate & Nut Cake
Ingredients:
- 9 dark chocolate
- 3 walnuts
- 2 hazelnuts
- 7 powdered sugar
- 3 1/2 amaretto liqueur
- 2 dark chocolate
- 7 powdered sugar
- 8
- 3 1/2
- 2 1/2
Instructions:
1. Melt the chocolate in a large heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
2. Use a fork to beat the egg whites in a large bowl for 2 minutes. Add in the peel, ground almonds, the nuts, powdered sugar and Amaretto. Mix well, then very gently fold in the melted chocolate.
3. Line a circular flan dish measuring about 7in across and 1in deep with plastic wrap. Pour in the mixture and set aside for 2 hours.
4. To make the topping, melt the chocolate in a heatproof bowl over a pan of simmering water, ensuring that the base of the bowl does not touch the water.
5. Melt the powdered sugar and 2 tablespoons of water in a small saucepan over a low heat. Stir to check the sugar has melted, then add the chocolate to make a syrup.
6. Turn out the cake onto a plate and peel off the plastic wrap. Use a spatula to cover the surface with the chocolate syrup. Set aside for 1 hour until the chocolate has hardened.
7. Serve in slices dusted with powdered sugar.
Title: No-Bake Chocolate Easter Nests
Ingredients:
- 1 sweetened condensed milk
- 2 jelly beans
- 10
Instructions:
1. Line 2 baking sheets with foil. Lightly coat with nonstick spray.
2. Scrape condensed milk into a medium saucepan or microwave-safe bowl; add chocolate chips.
3. Place over low heat and stir often, or microwave on high 2 to 4 minutes, stirring every minute, until chips melt and mixture is blended and smooth.
4. Put noodles into a large bowl, pour on chocolate mixture and toss with a rubber spatula until noodles are coated.
5. Drop generous 1/4 - 1/2 cupfulls on prepared baking sheets.
6. Lightly spray fingertips with nonstick spray.
7. Form mounds into nests making a depression in the center & fill with candies.
8. Let nests cool to set.
9. Store loosely covered at room temperature for up to 3 days.
Title: Good Green Salad
Ingredients:
- 1 crushed pineapple
- 1 1/2 miniature marshmallows
- 1 small curd cottage cheese
- 1 instant pistachio pudding mix
- 9 Cool Whip
- 1/2 walnuts
- pecans
Instructions:
1. Mix all ingredients except Cool Whip. Fold in Cool Whip.
2. Chill at least 1-2 hours before serving.
Title: Spicy Pumpkin Cheesecake
Ingredients:
- 1 graham cracker pie crust
- 1 cream cheese
- 2 sugar
- 1/2 - 3/4 eggs
- 2 pumpkin
- 1 cinnamon
- 1 1/2 ginger
- 1/2 clove
- 1/4 pecan halves
Instructions:
1. Beat egg yolk & brush on pie crust. Bake the crust @ 350 degrees for 5 minutes, then set aside.
2. In a large mixing bowl, beat cream cheese, sugar (I use a scant 3/4 cup, but adjust to your liking), & eggs @ medium speed until smooth.
3. Add pumpkin & remaining spices; continue mixing until well blended.
4. Spoon into pie crust & bake @ 350 degrees for 40 to 45 minutes or until set.
5. Cool & refrigerate several hours or overnight.
6. Garnish with whipped topping & toasted pecan halves.
Title: Espresso Frosting
Ingredients:
- 1/4 butter
- 1/2 margarine
- 1/3 buttermilk
- 4 1/2 powdered sugar
- 1 instant espresso
- 1 instant coffee
- vanilla
Instructions:
1. Heat butter, milk and cocoa in a 3 qut saucepan over medium heat, stir frequently DO NOT BOIL.
2. Remove from heat and stir in sugar, espresso and vanilla with the wire whisk until smooth and spreadable.
3. You may need more or less powdered sugar, add a bit at a time and see when it gets to the consistency you like.
Title: English Plum Pudding
Ingredients:
- 2 flour
- 3 salt
- 4 baking powder
- 4 ground nutmeg
- 4 ginger
- 1 currants
- 1 raisins
- 1/2 citron
- 4 apples
- 2 milk
- 2 eggs
- 8 sugar
- 2 suet
- 1 brandy
- 1
Instructions:
1. Sift first five ingredients together; stir in fruit.
2. Soak crumbs in milk for ten minutes.
3. Beat eggs and sugar together until lemon-colored; add suet and soaked crumbs and stir into flour-fruit mixture.
4. Add brandy and mix well.
5. Pour into greased molds, cover tightly and steam 3 to 4 hours (depending on the size of molds used) OR tie in a large piece of heavy muslin, heavily buttered and floured, allowing plenty of space for expansion.
6. Place in a large kettle of boiling water with rack in bottom to hold pudding off the bottom.
7. Boil 3 to 4 hours, replacing water as necessary.
Title: Pistachio Crème Brule
Ingredients:
- 2 milk
- 2 heavy cream
- 2 1/4 raw brown sugar
- 3/4
- 7
- 1/3
Instructions:
1. Preheat the oven to 250F (120C).
2. CUSTARD: heat the milk, cream, pistachio paste, and only 1/2 cup of the superfine sugar in a pot (large enough to fit the mixture) - whisk until well blended; then slowly bring to a boil.
3. Meanwhile, in a bowl, lightly whisk the egg yolks with the remaining superfine sugar.
4. As soon as the milk mixture comes to a boil, gradually pour it onto the egg mixture (in the bowl); while whisking at the same time.
5. After that is done, ladle the custard into your (6in) gratin dishes and place on a baking sheet.
6. Cook in the oven for 30 minutes, or just until the custard is set (firm).
7. Transfer the gratin dishes to a wire rack or countertop and allow them to get cold (then chill in the refrigerator until ready to serve.
8. *NOTE: When ready to serve sprinkle the raw brown sugar on top of the custards and caramelize with a blowtorch; or under a very hot oven broiler to make a thin, pale brown topping.(SERVE IMMEDIATLEY AFTER).
Title: Chez Panisse Gingersnaps
Ingredients:
- 8 unsalted butter
- 1 1/4 sugar
- 2 sugar
- 1/2 vanilla extract
- 2 eggs
- 1/3 eggs
- 3 molasses
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 2 1/2 salt
- 2 1/2 cinnamon
- 1/8 ground ginger
- ground black pepper
Instructions:
1. Cream butter until soft. Add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated.
2. Sift the dry ingredients, and add to the mixture. On low speed, mix until it all just comes together.
3. Line a 9 x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs, take another loaf pan, of the same size, and use it to press the dough flat. You'll have to move it around a bit to really get into the corners and sides, but it's really easy.
4. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8".
5. Place on a parchment-lined or silpat sheetpan.
6. Bake at 350° until the edges turn dark brown, about 12 minutes.
7. The dough gets soft quickly, so work fast.
8. Because the cookies are so thin, there's a fine line between underbaked and burned.
Title: Chocolate Rum Bread Pudding
Ingredients:
- 2 eggs
- 1 1/2 heavy cream
- 1/2 brown sugar
- 2 brown sugar
- 1/2 cinnamon
- 2 1/2 dark rum
- 1/4 salt
- 2 cocoa powder
- 1/4 bittersweet chocolate
- 4
Instructions:
1. Preheat oven to 350 F degrees.
2. In a large mixing bowl, whisk together eggs and cream.
3. Add sugar, cinnamon, rum, salt, cocoa, bittersweet chocolate and whisk until well combined.
4. Spread bread over the bottom of a buttered 2 qt baking dish.
5. Pour the egg-cream mixture over the bread and let sit 10 minutes.
6. Place the baking dish inside a larger baking pan, add enough boiling water to reach halfway up the baking dish.
7. Bake 50- 60 minutes or until a knife inserted in the center comes out clean.
8. Serve warm with whipped cream.
Title: Turtle Cheesecake Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 cream cheese
- 3 vanilla extract
- 1 pecans
- 1/2
- 2/3
- 1
Instructions:
1. Preheat oven to 350°; place oven rack in lower third of oven; spray the bottom only of a 13 x 9 inch pan with cooking spray.
2. In a bowl, mix the brownie mix, oil, water, and 2 eggs with a wooden spoon until must blended and all dry ingredients are moistened; spread batter evenly into prepared pan.
3. In another bowl, beat the cream cheese with an electric mixer on medium until smooth.
4. Beat in vanilla and remaining egg until thoroughly blended.
5. Spoon cream cheese mixture over brownie mixture in pan (need not cover completely); dollop with spoonfuls of caramel topping.
6. Cut through mixture with knife several times for marbled design; sprinkle with pecans.
7. Bake 32-35 minutes or until toothpick comes out clean or almost clean; do not overbake.
8. Transfer to a wire rack and cool completely; cut into squares; store in refrigerator.
Title: Apple-Raspberry Crisp
Ingredients:
- 1 tart green apple
- 1/2 fresh raspberry
- 2 fresh lemon juice
- 1/2 lemon zest
- 6 all-purpose flour
- 1/4 light brown sugar
- 2 butter
Instructions:
1. Heat oven to 400 degrees.
2. Toss apple and raspberries with lemon juice and zest in small bowl.
3. Mix flour and brown sugar in another small bowl; work in butter with pastry blender or your fingers until crumbly. Add 2 T. flour mixture to fruit and toss to combine.
4. Transfer fruit to 2 individual grating dishes and sprinkle remaining flour mixture over tops.
5. Bake until browned, about 10 minutes. Serve hot.
Title: Lemon Biscotti With Lemon Drizzle
Ingredients:
- 2 3/4 all-purpose flour
- 1 sugar
- 2 baking powder
- 1 lemon rind
- 2 fresh lemon juice
- 1 eggs
- 1 powdered sugar
- 3
- 2/3
Instructions:
1. Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly).
2. Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness. Bake at 350° for 30 minutes.
3. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake for 10 minutes.
4. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.
5. Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
Title: Cherry Fruitcake
Ingredients:
- 1 walnuts
- 1 pecans
- 8 pitted dates
- 8 sugar
- 8 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 1 eggs
- 1
- 4
Instructions:
1. Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake.
2. Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes.
3. Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands.
4. Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans.
5. Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
Title: Ww Red Velvet Angel Food Cake
Ingredients:
- 1/3 water
- 1/4 vanilla extract
- 2 table salt
- 1 sugar
- 1/4 cake flour
- 1 3/4 eggs
- 1 white vinegar
- 16
- 2
Instructions:
1. Preheat oven to 350ºF.
2. In a medium bowl, combine unsweetened cocoa, boiling water, vanilla and food coloring; whisk and set aside.
3. In another medium bowl, combine salt, 3/4 cup of sugar and cake flour; mix well and set aside.
4. Using an electric mixer, in a large bowl, beat egg whites until foamy. Add vinegar; continue to beat until soft peaks form. With electric mixer running on slow speed, gradually add remaining cup of sugar; increase to high speed and beat until stiff peaks form.
5. Remove a heaping cup of egg whites and add it to chocolate mixture; gently combine and set aside.
6. Sift flour mixture over egg whites, a little at a time, and fold after each addition to incorporate. Add chocolate mixture and gently fold into egg whites. When just combined, turn batter into a two-piece 10-inch angel food cake pan with feet; smooth top into an even layer.
7. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Remove cake from oven and invert pan onto its feet so the inverted cake can cool properly (the cake will not fall out of the pan). If your pan does not have feet, invert it over the neck of a wine bottle or a glass soda bottle.
8. When cake is completely cool to the touch, loosen edges with a sharp knife and remove cake from pan. Slice into 16 pieces and serve. Yields 1 piece per serving.
Title: Fabulous Tortillas!
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 Miracle Whip light
- 3/4 warm water
Instructions:
1. Combine ingredients and mix dough. Important - make the tablespoon of light Miracle whip heaping! Make sure your water is very warm! Knead dough only 20 seconds. If dough doesn't come together add a little more water. Dough should be supple and soft. Shape into balls and roll into discs. I get about 8. Size is your choice.
2. Flatten with your hands first and then roll on a lightly floured surface. Cook on hot griddle both sides. Griddle should be hot enough that you can place your hand 2 inches above it.
3. Cook on each side turning when dry, about 10 seconds (light brown spots) remove and place on a warm dish towel if you do not have a tortilla warmer.
4. Brush with Promise Margarine and serve with honey.
5. DH likes his toasted in the toaster oven and served with a scoop of ice cream, sprinkled with cinnamon sugar.
Title: Chocolate Cheesecake Brownies
Ingredients:
- 1 pecans
- 1 walnuts
- 1/3 cocoa powder
- 1/8 sea salt
- 3/4 pitted dates
- 1 cashews
- 1/4 water
- 2 milk
- 2 coconut oil
- 1/2 lemon juice
- 1/8 pure vanilla extract
- 3 sea salt
- stevia
- sugar
Instructions:
1. Brownie Layer: In a high-quality food processor, combine the pecans, walnuts, cacao powder, and salt, and pulse until finely ground (be careful not to overprocess). Add dates, 2 to 3 at a time, pulsing between additions until each date is well-incorporated and the mixture is sticky. Taste for sweetness, and add another date or some stevia if desired. Press half of the mixture (about 1 heaping cup) firmly and evenly into an 8-inch square baking pan lined with plastic wrap or parchment paper for easy removal. Place the pan in the freezer to chill. Set the other half of the mixture aside while you make the cheesecake layer.
2. Cheesecake Layer: In a high-speed blender, combine the cashews, water, coconut oil, lemon juice, vanilla, salt, and stevia and blend until smooth (you can add more water, a teaspoon at a time, as needed to help the mixture blend). Taste for sweetness and add more sweetener if desired.
3. Remove the pan from the freezer, and transfer the cheesecake mixture onto the brownie layer, spreading evenly with a spoon or spatula. Place the pan back in the freezer for 1 to 2 hours to let the cheesecake firm up. Once frozen, remove the pan again, and evenly scatter the remaining brownie mixture on top. Gently, but firmly, press the brownie bits into the cheesecake layer (you might still see the cheesecake underneath; that’s ok). Place the pan in the refrigerator for at least 2 hours before cutting into squares. Store in an airtight container, refrigerated, for up to a week (or freeze for up to a month). These chocolate cheesecake brownies are best served cold. Yield: 16 bars.