lumicero/recipes-ing2inst huggingface dataset:
Title: French Almond Cookie Cake With Apricot Cream Cheese Glaze
Ingredients:
- 3/4 unsalted butter
- 2 eggs
- 1 granulated sugar
- 1/4 light brown sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 cream cheese
- 1/2
- 3/4 - 1
- 1/4
- 1
Instructions:
1. Cake – Preheat oven to 350°F Spray a 9-inch cake round with floured cooking spray, or grease and flour the pan; set aside.
2. In a large microwave-safe bowl, melt the butter, about 75 seconds. Allow butter to cool momentarily so you don’t scramble the egg.
3. Add all remaining cake ingredients (except flour) and whisk until smooth. Stir in the flour until just combined; don’t overmix. Turn batter out into prepared pan. Top with optional slivered almonds.
4. Bake for 30 to 35 minutes, or until top is golden and set, and edges will be firmer and pulling away slightly from sides of pan. A toothpick inserted in the center should come out clean or with a few moist crumbs, but no batter.
5. Allow cake to cool in pan on a wire rack for about 15 minutes. Turn cake out onto rack and allow it to cool completely. While cake cools, make the glaze.
6. Apricot Cream Cheese Glaze – Combine all ingredients in a small bowl and whisk until combined, or beat with a mixer until combined. Spread glaze on top of cake (does not have to be completely cooled), slice and serve. Cake will keep airtight in the refrigerator for up to 5 days.
Title: Baked Ricotta Cakes With Berry Sauce
Ingredients:
- 500 ricotta cheese
- 4 honey
- 2 vanilla extract
- 2 mixed berries
- 400
Instructions:
1. Pre heat the oven to 180°c.
2. Place the ricotta cheese in a bowl and break it up with a wooden spoon.
3. Add the beaten egg whites, honey and vanilla. Mix thoroughly until smooth and well combined.
4. Lightly grease four small ramekins. Spoon the ricotta mixture into the prepared ramekins and level the tops. Bake for 20 minutes, or until ricotta cakes are risen and golden.
5. Meanwhile make the berry sauce. Reserve about ¼ of the berries for decoration. Place the rest in a pan, with a little water. Heat gently until softened. Leave to cool. Process in a blender or food processor until smooth.
Title: Strawberry Pizza
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 sugar
- 1/3 Cool Whip Topping
- 8 strawberry
- 1
Instructions:
1. Preheat over to 350°F.
2. Press dough firmly into greased 12-inch pizza pan.
3. Bake 20 minutes or until light golden brown.
4. Cool in pan on wire rack.
5. In a large bowl, beat cream cheese and sugar until well blended (I highly suggest using an electric mixer on high).
6. Gently stir in whip cream (I use a wooden spoon).
7. Spread cream cheese mixture over crust; top with strawberries. Serve immediately using a pizza cutter or cover and refrigerate until ready to serve.
8. As you see in the picture. I got creative with it. You can basically use any type of fruit, I am just fond of strawberries and blueberries.
Title: Rhubarb Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 baking soda
- 1/2 salt
- 2 flour
- 1 buttermilk
- 1 1/2 - 2 rhubarb
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Mix brown sugar, butter, egg and vanilla.
2. Add baking soda, salt, flour and buttermilk.
3. Mix until fluffy.
4. Add rhubarb.
5. Place batter in a 9x13 inch GLASS pan.
6. Mix sugar and cinnamon together and sprinkle on top.
7. Bake at 350 degrees Fahrenheit for 40 minutes.
Title: Strawberry Ice Cream Topping
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1 lemon juice
- 1 vanilla
Instructions:
1. Combine all ingredients into a small saucepan.
2. Bring to a boil over medium-high heat; let boil for 5-10 minutes, or until thickened.
3. Remove from heat and stir in extract.
4. Puree in blender and strain out seeds, if desired.
Title: Lavender Pound Cake II
Ingredients:
- 1/2 sweet butter
- 2 sugar
- 2 flour
- 2 eggs
- 5
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bundt pan. Cream butter and sugar gradually until fluffy.
3. Add flour slowly to creamed mixture. Blend well.
4. Add lavender. Then add eggs one at a time until well mixed.
5. Pour into prepared pan and bake for 30 minutes.
6. Cover top with aluminum foil and bake another 30 minutes or until golden and a toothpick inserted in cake comes out clean.
7. Cool in pan for 10 minutes then remove from bundt pan and cool on wire rack. Once cooled, invert bundt pan onto serving platter or cake pan. Garnish with fresh lavender stems if desired.
8. I like to serve this pound cake with real vanilla ice cream!
9. * NOTE: I tested using 3 tablespoons of lavender one time in this recipe and I wouldn't recommend it.
Title: Sweet Potato Dessert (Postre De Camote)
Ingredients:
- 1 sweet potato
- 4 marmalade
- 4 heavy cream
- 4 pecans
Instructions:
1. Boil, bake, or steam your sweet potatoes until soft. Let cool, peel, and refrigerate.
2. When ready to make the dessert, cut sweet potato into 1/2-inch slices and let sit until room temperature (or at least long enough to get the "refrigerator cold" off them).
3. For each serving, place 3 or 4 slices of sweet potato in a small bowl. Top with marmalade, then a dollop of cream, and finally a generous sprinkling of chopped nuts. Eat with a spoon.
4. Variations: If you like it really really sweet, drizzle sweetened condensed milk on it instead of the cream. Or use maple syrup instead of jelly or marmalade, and omit the cream.
Title: Sugar Cookies
Ingredients:
- 3/4 butter
- 1 confectioners' sugar
- 1 granulated sugar
- 1 eggs
- 2 vanilla
- 1 plain flour
- 4 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream butter, oil and sugars.
2. Add beaten eggs and vanilla Mix well add flour, baking soda and cream of tartar.
3. Chill dough.
4. Roll out with granulated sugar Cut into desired shapes and bake on shiny cookie sheet for 10-15 minutes at 325 degrees.
5. Marian Allen
Title: Caramel Slice
Ingredients:
- 1/2 plain flour
- 1/2 self-raising flour
- 1 brown sugar
- 1/2 butter
- 100 butter
- 1 golden syrup
- 30 chocolate
- 2
- 200
- 1
Instructions:
1. Preheat oven to 180°C.
2. For the base, combine the flours, coconut, sugar and butter in a large bowl until all the ingredients are wet, and sticking together. Press into a lined slice tin (about 20x30cm).
3. Bake for 15 minutes or until lightly browned. Allow to cool slightly.
4. To make the caramel, place the condensed milk, butter and golden syrup in a small saucepan and whisk over a gentle heat until simmering. Continue simmering until the mixture is golden brown and thickened somewhat (this takes about 8 minutes).
5. Allow the caramel to cool slightly before pouring over the base and spreading evenly.
6. To make the topping, place the chocolate and oil in a small, heatproof glass bowl and stand over a pot of simmering water (ensuring that the bottom of the bowl does not make contact with the water). Stir until the chocolate is melted and smooth.
7. Spread the chocolate evenly over the caramel. Place in the fridge until firm. Cut into squares, rectangles or triaangles!
Title: Brioche Bread and Butter Pudding
Ingredients:
- 1 1/4 milk
- 1 1/4 heavy cream
- 1/2 vanilla essence
- 1/4 sugar
- 3 eggs
- 6 golden raisin
- 1/3 whole nutmeg
- 1
Instructions:
1. Grease 6 individual dishes, 1 cup each.
2. In a saucepan, combine the milk, cream, vanilla essence, and 3 tbsp of sugar. Heat until the sugar dissolves.
3. Beat the eggs well and stir in 2-3 tbsp of the hot milk combination to warm the eggs, and then stir in the rest of the hot milk.
4. Lightly toast the brioche, slice into quarters, and divide them up between the 6 individual dishes. Also divide the golden raisins between the dishes.
5. Pour the custard into the dishes, sprinkle the top with sugar and grated nutmeg. Place in a preheated oven of 350 degree F. Bake for 18-20 minutes. Serve warm.
Title: Apple Cobbler With Poached Dried Figs
Ingredients:
- 1/2 dried fig
- 2 red wine
- 4 honey
- 8 tart apples
- 4 brown sugar
- 2 flour
- 3 butter
- 1/2 cinnamon
- 1 nutmeg
- 1 clove
- 1/2 flour
- 4 butter
- 1/2 brown sugar
- 1 granola cereal
- 1/4 salt
Instructions:
1. In a non-reactive saucepan, combine figs, red wine, and 4 T honey.
2. Bring to a boil, then lower the heat and simmer, partially covered, until figs are soft and wine is mostly absorbed/evaporated.
3. Set aside to cool a bit.
4. Heat oven to 350 degrees.
5. Peel, core, and slice apples into big bowl.
6. Add spices, sugar, flour, and 3 T butter, cut into small pieces.
7. Combine well, then add figs and any remaining liquid.
8. Combine again.
9. Butter a 8x11 baking dish, and pile fruit mixture into it.
10. Smooth top and bake, covered with a piece of tin foil, for about 30 minutes, or until apples are partially cooked.
11. Prepare topping: Rub together flour, butter, salt and brown sugar.
12. Combine with granola or oats until a coarse mixture is formed.
13. Remove baking dish from oven, and spread topping mix evenly over the fruit.
14. Return to oven and cook, uncovered, for another 30 minutes or until the topping is slightly browned and the house smells wonderful.
Title: Crescent Dinner Roll Macaroons
Ingredients:
- 1 sweetened condensed milk
- 1 coconut
- 3
- 1
Instructions:
1. Grease bottom and side of a 9X13" pan.
2. Combine milk and almond extract.
3. Sprinkle half of coconut in bottom of pan.
4. Drizzle with half of the milk.
5. Spread full sheet of dinner rolls on top of the coconut.
6. Pour remaining milk on top and spread evenly.
7. Sprinkle with remaining coconut on top.
8. Bake for 25-30 minute at 350 degrees.
9. Cool 5 minute and cut into bars.
Title: Hummingbird Cake With Cream Cheese Frosting
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 2 baking soda
- 1 ground cinnamon
- 3 eggs
- 1 1/4 vanilla
- 1 1/2 crushed pineapple
- 1 pecans
- 1 bananas
- 2 cream cheese
- 16 butter
- 1 powdered sugar
- 2 vanilla
- 2 pecans
- 1/2 - 1
Instructions:
1. Sift dry ingredients together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until moistened.
2. Stir in vanilla, pineapple and 1 cup pecans. Stir in bananas.
3. Spoon the batter into 3 greased and floured 9- inch round cake pans.
4. Bake at 350 degrees for 25-30 minutes.
5. Cool in pan 10 minutes, then turn onto cooling rack. Cool completely before frosting.
6. Cream Cheese Frosting.
7. Combine cream cheese and butter; cream until smooth.
8. Add powdered sugar, beating with an electric mixer until light and fluffy.
9. Stir in vanilla.
10. Frost and sprinkle the top evenly with the pecans.
Title: Summer Berry Trifle
Ingredients:
- 3 sugar
- 1/4 skim milk
- 2 1/2 non-fat vanilla yogurt
- 3/4 pure vanilla extract
- 1 strawberries
- 2 raspberries
- 1/2 blueberries
- 2 blackberry
- 1
- 1/4
- 3/4
Instructions:
1. In a medim saucepan, stir together the custard powder and 1/4 cup sugar. Slowly add milk, whisking to prevent lumps. Bring to a boil, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
2. Transfer the custard to a heatproof bowl and set it in a large bowl of ice, stirring occasionally, until completely cooled, about 10 minutes. Mix in the yogurt and vanilla.
3. To assemble the trifle: Spread 1/2 cup of the custard on the bottom of a 3L-4L glass bowl. Stand some of the strawberries in a ring against the sides of the bowl. Add half of the cake cubes.
4. Drizzle with 1 tablespoons liqueur, if using, over the cake. Add half the berries and half the remaining custard. Repeat layers.
5. Recipe can be made ahead up to this point. Cover and chill in the refrigerator overnight.
6. To finish, lightly toast almonds in a skillet over medium-low heat until golden. Cool to room temperature. Using an electric mixer, whip the cream to stiff peaks, gradually beating in remaining sugar. Spread the whipped cream on top of the trifle. Sprinkle with toasted almonds and serve.
Title: Zoo Cupcakes
Ingredients:
- 12
- 1
Instructions:
1. Gather supplies for decorating (Use your imagination, but here's what I used: Nutter Butter cookies, Froot Looop cereal, chocolate chips, marshmallows, tic tacs, runts, jelly beans, mini pretzels and pretzel sticks, good & plenty candies, Oreo and Nilla cookies).
2. Decorate according to pictures or as you desire (TIPS I used one drop each of red, blue, and yellow to make the gray frosting, Dip the cookies and pretzels in melted frosting to cover them before adding to cupcake).
Title: White Cupcakes
Ingredients:
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 milk
- 1 1/2 flour
- 2 baking powder
- 1 sugar
Instructions:
1. Cream butter and sugar, add eggs and vanilla. Alternately add milk and flour.
2. Bake at 350°F for 25 minutes.
3. Do not over whip!
Title: Butter Krunch Cookies
Ingredients:
- 2 butter
- 2 sugar
- 3 all-purpose flour
- 2 cream of tartar
- 2 baking soda
- 1/2 salt
- 4 pecans
- 1
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well.
3. Stir in the cornflakes and pecans.
4. Roll into 1-in. balls. Place 1 inches apart on ungreased baking sheets.
5. Bake at 350° for 10-12 minutes or until lightly browned.
6. Cool for 2 minutes before removing to wire racks.
Title: Oatmeal Cookies
Ingredients:
- 3/4 unsalted butter
- 1/4 shortening
- 1 light brown sugar
- 1/4 egg
- 1 vanilla
- 1 water
- 1 baking soda
- 1/2 salt
- 1 flour
- 1 oatmeal
- 1 1/2 raisins
- 1/2 walnuts
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat the oven to 350°F
2. Cream the butter with the shortening to blend well.
3. Mix in the sugar and milk powder, then egg and vanilla.
4. Stir in the hot water, which has been mixed with the baking soda.
5. (All of these steps can be done in the food processor). Fold in the salt, flour, oatmeal, raisins, walnuts and chocolate chips.
6. Roll dough into 1-inch balls and place on lightly greased or parchment-lined baking sheet. Dip hands in water and press cookies down to flatten.
7. Bake at 350° for 12-15 minutes or until golden brown.
8. For chocolate chunk oatmeal: omit raisins and add 2 cups chocolate chunks.
Title: Black Forest Pie
Ingredients:
- 1 graham cracker pie crust
- 2 sugar-free instant chocolate pudding mix
- 2 1/2 milk
- 1 cherry pie filling
Instructions:
1. Mix milk and pudding in blender. Fill pie shell with pudding. Let set up in fridge 10 minutes. Top with pie filling. Makes 8 servings.
2. Very easy your kids could make it.
Title: Peaches and Cream Delight
Ingredients:
- 3/4 flour
- 1 vanilla pudding mix
- 1/4 salt
- 1 egg
- 3/4 milk
- 1 cream cheese
- 2 sugar
- 1
- 6
Instructions:
1. Preheat oven to 350. Grease 9-inch dish.
2. Mix flour, pudding, salt, egg and milk. Pour into dish.
3. Spoon peaches over mixture.
4. Cream together the cream cheese, sugar and peach juice.
5. Spoon cream mixture over peaches.
6. Cook 35 minutes in 350 oven.
7. Cool 45 minutes before serving.
Title: British Peanut Butter Cookies
Ingredients:
- 75 crunchy peanut butter
- 50 caster sugar
- 50 demerara sugar
- 50 plain flour
- 100 salt
- 1
Instructions:
1. Blend margarine with peanut butter and then stir in the sugars.
2. Stir in flour to make a dough.
3. Shape the mixture into approx 15 balls.
4. Space them out on a baking tray and flatten each slightly with a fork dipped in flour, to make a criss cross pattern.
5. Bake tray for about 15 minutes at 200c/400f until pale brown.
6. Leave to cool slightly before very carefully transferring them to a cooling rack.
Title: Spiced Cookie Mix
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1 baking powder
- 1/2 nutmeg
- 1/4 ground cloves
- 1/2 allspice
- 1 ground ginger
Instructions:
1. To make the mix: In a mixing bowl, add all the ingredients; stir to mix well.
2. Spoon mixture into a large heavy-duty plastic zip-top bag or glass jar; seal and attach instructions.
3. Instructions for making cookies: Add 1 cup sugar to a small bowl; set aside.
4. In a mixing bowl, cream 3/4 cup softened butter, 1 egg, and 1/4 cup molasses.
5. Add in cookie mix; blend until smooth.
6. May need to chill dough for easier handling.
7. Shape dough into 1-inch balls; roll each ball in sugar.
8. Place cookies 2-inches apart on an ungreased cookie sheet.
9. Bake in a 375° oven for 10-12 minutes.
10. Cool on wire racks.
Title: Easy Chocolate Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1
- 3
Instructions:
1. First Layer.
2. Prepare brownie as directed on box and add about a half cup of choc chips. Once brownies are cooked cut them up or spoon about half of them out of pan and into bottom of trifle dish. Then heat up fudge and randomnly spoon fudge over brownies. Use half of jar.
3. 2nd Layer.
4. Prepare pudding as normal with a cup of mini choc chips. Then pour half of pudding on top of the brownies.
5. 3rd Layer.
6. Then spoon 8oz (half of tub) of whipped topping onto the pudding. Try to spread evenly so the layers are clean looking.
7. Then REPEAT all three layers and garnish with mini chocolate chips.
8. Then cover & chill in fridge until time to serve.
Title: Banana Yogurt Bundt Cake
Ingredients:
- 1/3 solid shortening
- 1 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3 bananas
- 2 all-purpose flour
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1 yogurt
- 1/3 pecans
- 1/3 raisins
Instructions:
1. In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla extract and bananas.
2. In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.
3. Pour into a greased and floured 10-inch Bundt pan. Bake at 350 degrees F for 50 minutes or until done. Cool, then dust with confectioners' sugar before serving.
Title: Apple Crostata
Ingredients:
- 1 sugar
- 1/4 brown sugar
- 1/4 flour
- 3 ground cinnamon
- 1/2 apple pie spice
- 4 apples
- 1 lemon juice
- 1 butter
Instructions:
1. Heat oven to 400°F.
2. Remove pie crust from pouch; sprinkle with flour and roll out slightly.
3. Place dough on ungreased cookie sheet.
4. Mix sugar, brown sugar, the flour and cinnamon in medium bowl.
5. Add lemon juice to apples; toss gently, then add sugar mixture and combine.
6. Spoon apple mixture onto center of crust, spreading to within 2 inches of edge.
7. Fold edge of crust over apples; crimp and fold dough like pleats.
8. Cut butter into small pieces and place in several spots on top of apples.
9. Bake 30 to 45 minutes or until crust is golden brown and apples are tender.
10. Poke apples with a knife tip to see if they are done.
11. If crust becomes too brown, place a sheet of aluminum foil over the top during baking.
Title: Butterscotch Blondies Skookies
Ingredients:
- 1 unsalted butter
- 1 1/2 light brown sugar
- 1 granulated sugar
- 3 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 kosher salt
- 1 pecans
- 1 walnuts
- vanilla ice cream
Instructions:
1. Preheat oven to 375°.
2. In a large bowl, beat butter and sugars with a mixer at high speed until fluffy, 3 to 4 minutes, stopping occasionally to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. In a medium bowl, whisk together flour, baking powder and salt. With mixer on low, gradually add flour mixture to butter mixture, beating just until combined. Stir in butterscotch and pecans. Divide dough among 12 (4 ½-inch) cast-iron skillets.
4. Bake until lightly browned, about 25-30 minutes or until edges are browned. Let cool for 10 minutes. Serve with ice cream, if desired.
Title: Pain Patate
Ingredients:
- 2 sweet potatoes
- 1 banana
- 1 brown sugar
- 1/2 seedless raisin
- 1 gingerroot
- 1/4 salt
- 12 evaporated milk
- 1 vanilla extract
- 1/2 nutmeg
- 1 ground cinnamon
- 1 1/2 lemon
- 3 coconut milk
- butter
Instructions:
1. Preheat oven to 375 degrees.
2. Grate sweet potatoes into mixing bowl and mash the banana into the sweet potatoes.
3. Mix in all ingredients, one at a time, until each ingredient is fully blended into the mix.
4. Spread evenly into a 9x13 inch baking pan.
5. Bake for 90 minutes or until toothpick inserted into center comes out clean.
6. Let cool 10 minutes. Serve hot. For an added treat, top with whipped cream or rum syrup.
Title: Oly Bolen - Dutch New Years Donuts (Oliebollen)
Ingredients:
- 8 flour
- 6 sugar
- 4 salt
- 2 fast rising yeast
- 3 warm water
- 1 vanilla
- 4 eggs
- 4 raisins
- 2 icing sugar
Instructions:
1. Take 2 cups of flour and thoroughly mix in sugar, yeast, and salt.
2. Mix separately water, vanilla and eggs. Pour into flour mixture a bit at a time.
3. Stir in raisins.
4. Grease a big bowl, put dough in bowl and cover with a damp tea towel and plastic bag. Let rise for 1 1/2 hours.
5. Heat oil or deep fryer to 370 degrees F. Drop heaping tablespoons into 2 1/2 - 3 inches o oil. Cook until they have a light brown color to them.
6. Remove from oil and dip or sprinkle in icing sugar, and lay on paper-towel covered cookie sheets. Serve immediately!
7. Enjoy!
Title: Chocolate Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1/2 walnuts
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant chocolate pudding mix
- 3 skim milk
Instructions:
1. Mix together butter, flour and nuts. Press in the bottom of 9x13 pan and bake for 15 minutes at 300 degrees; cool.
2. Mix together cream cheese, powdered sugar and about 3 ounces of cool whip; spread on crust.
3. Mix together pudding mix and milk and spread on cream cheese.
4. Top with remaining cool whip.
5. Sprinkle additional chopped nuts on top if desired.
Title: Very Vanilla Cupcakes With Easy Cream Cheese Frosting
Ingredients:
- 1/2 cake-and-pastry flour
- 6 all-purpose flour
- 1 baking powder
- 1 fine salt
- 3 2% low-fat milk
- 2 vanilla bean paste
- 1 sugar
- 4 cream cheese
- 12 unsalted butter
- 4 icing sugar
- 1/2 vanilla bean paste
- 3 milk
- 1
- 1 -2
Instructions:
1. Very Vanilla Cupcakes:. Preheat oven to 350 °F and line mini muffin tins with paper liners.
2. Sift flours, baking powder and salt and set aside. Whisk milk, oil and vanilla bean paste together and set aside.
3. Whip egg whites with 6 tbsp of sugar until they hold a soft peak when beaters are lifted. In a separate bowl, whip egg yolks with remaining 6 tbsp of sugar until doubled in volume and a pale, butter colour. Fold whipped whites into yolk mixture. Fold flour into whipped eggs in two additions. Stir a spoonful of batter into milk mixture then add all back to batter, folding quickly to incorporate.
4. Pipe or spoon batter into prepared muffin cups, 3/4-full. Bake for 13 to 15 minutes, until cupcake springs back when touched. Let cool.
5. Easy Icing:. Beat cream cheese and butter until fluffy and smooth. On low speed, add icing sugar, 1 cup at a time, until blended. Beat in vanilla bean paste and add milk, 1 tbsp at a time until desired consistency is achieved. Ice cupcakes as desired.
Title: Mocha Frosting
Ingredients:
- 1/4 butter
- 2 1/2 confectioners' sugar
- 3 strong black coffee
- 1/4
Instructions:
1. Mix melted butter and Baking Cocoa in a mixing bowl.
2. Add the confectioners Sugar and the black Coffee.
3. mix well.
Title: Banana Cream Dream
Ingredients:
- 2 flour
- 1 butter
- 4 sugar
- 8 cream cheese
- 1 powdered sugar
- 8 Cool Whip
- 3 bananas
- 2 French vanilla instant pudding
- 3 skim milk
Instructions:
1. Mix together the flour and 4 tablespoons sugar.
2. Cut in the butter until the mixture is in small crumbles.
3. pat the mixture into a 9 x 13-inch baking pan.
4. Bake at 350 degrees for 15 minutes.
5. Cool.
6. Blend softened cream cheese and powdered sugar together.
7. Stir in 1 1/2 cups Cool Whip.
8. Spread mixture over cooled crust.
9. Spread banana slices over the cream cheese layer.
10. Mix together 2 boxes of pudding and 3 cups milk.
11. Spread over bananas.
12. Frost with remaining Cool Whip.
13. Chill.