lumicero/recipes-ing2inst huggingface dataset:
Title: Frosting for Cookies
Ingredients:
- 1/4 butter
- 4 powdered sugar
- 2 vanilla
- 1 cream of tartar
- 1/2
- 1/4
Instructions:
1. Mix together.
2. Divide & add food coloring as necessary.
Title: Brown-Sugar Apple Crisp with Vanilla Ice Cream
Ingredients:
- 8 golden delicious apples
- 3/4 dark brown sugar
- 2 fresh lemon juice
- 1 lemon, rind of
- 1 all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 unsalted butter
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 375.
2. Butter 13x9x2" glass baking dish.
3. Toss apples, 1/4 cup sugar, lemon juice, and lemon peel n prepared dish.
4. Whisk flour, baking soda, cinnamon, and remaining 1/2 cup sugar in medium bowl.
5. Add butter and egg yolk and rub in with your fingertips until mixture forms moist clumps.
6. Sprinkle topping over apples.
7. Bake until apples are tender and topping is golden and crisp, about 28 minutes.
8. Cool 20 minutes.
9. Serve crisp warm with vanilla ice cream.
Title: Flourless Chocolate Cake
Ingredients:
- 225 dark chocolate
- 100 unsalted butter
- 4 eggs
- 175 powdered sugar
Instructions:
1. Preheat oven to 350
2. Grease a large baking mold.
3. Melt chocolate and butter in a double boiler.
4. In a separate bowl, whisk egg yolks and sugar until pale and creamy.
5. Fold the melted chocolate into the egg mixture.
6. In a clean bowl, mix the eggs white until soft peaks form, then fold in to the chocolate mixture.
7. Pour batter into mold and bake for 30 minutes until slightly cracked on top, but still gooey in the middle.
Title: Quick and Tasty Banana Pudding for One
Ingredients:
- 5 banana
- 1 prepared vanilla pudding
- 4
- 6
Instructions:
1. In a glass, layer the following: 2 tablespoons whipped topping, half of the banana slices, 2 tablespoons prepared vanilla pudding, and 3 vanilla wafers.
2. Repeat.
3. Dollop with 1 tablespoon whipped topping.
Title: Marble Cake
Ingredients:
- 250 butter
- 250 sugar
- 4 eggs
- 225 flour
- 1 baking powder
- 25 cocoa powder
- 1/4 milk
Instructions:
1. Grease and line an 8 inch round baking tin.
2. Sift flour and baking powder in a bowl.Keep aside.
3. Cream together the butter and sugar.
4. Add the eggs one at a time and beat till the mixture is smooth.
5. Now mix flour and milk alternately in the mixture.
6. Mix well till the batter is smooth.
7. Divide this batter into 2 portions.
8. In one portion add cocoa powderand mix well.
9. First pour 1/2 of the plain batter in the tin then the cocoa batter and then the remaining plain batter.
10. Using a knife/back of spoon, swirl the cocoa batter into the plain batter to give a marble effect.
11. Bake in a preheated oven at 180 for 40-45 minutes or until the cake gets golden on top.
12. Cool the cake in the pan for 5 minutes,then invert on a dish.
13. Let cool,cut in slices and serve.
Title: Strawberry-Margarita Mousse
Ingredients:
- 1 unflavored gelatin
- 3/4 boiling water
- 1 strawberry
- 1/2 sugar
- 1/3 lime juice
- 1/3 lime
- 16 strawberry
Instructions:
1. Select a medium-size souffle dish: the bottom should measure 6" across and it will take 5 1/2 cups water to fill it up to the top. Prepare the souffle dish: cut a piece of nonstick aluminum foil 25" long; fold it in half lengthwise with the nonstick side out. Wrap it around dish with the folded edge up. Press the two ends together; fold twice to make the foil fit tightly around the dish. The "collar" will rise about 3" above the dish.
2. Place gelatin in small heatproof bowl. Add boiling water and stir until gelatin is completely dissolved, 2-3 minute Let cool 10 minutes.
3. Meanwhile, place berries, sugar, juice and tequila in food processor and process until berries are pureed. Pour into large bowl.
4. Stir dissolved gelatin into strawberry mixture until well combined. Using wire whisk, gently fold in whipped topping until no white streaks remain, 2 minutes. Pour into prepared sih, smoothing top. Refrigerate until set, 6 hours or overnight.
5. To serve, carefully remove collar. Gently press sugar onto exposed sides of mousse and garnish with lime and strawberries, if desired.
Title: The Best Pumpkin Roll
Ingredients:
- 3 eggs
- 2/3 canned pumpkin
- 1 white sugar
- 1/2 ground cinnamon
- 1 baking soda
- 3/4 all-purpose flour
- 1/2 walnuts
- 2 confectioners' sugar
- 8 butter
- 3/4 cream cheese
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
3. Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.
Title: Reeses Cheesecake Squares #RSC
Ingredients:
- 2 cream cheese
- 1 sugar
- 1 vanilla
- 1 peanut butter
- 2 heavy cream
- 8 graham crackers
- 16
- 8
- 1
Instructions:
1. line a 13x9 pan with nonstick foil, put 6 graham crackers on bottom; set aside.
2. in small bowl, whip heavy cream until stiff about 7 minutes.
3. in medium bowl, mix cream cheese, sugar, vanilla, and peanut butter until creamy. Fold in 1 cup of whipped cream in cream cheese mixture.
4. melt chocolate either in microwave or on stove-top, let cool.
5. put the cream mixture on top of crackers, then line 6 more graham crackers on top.
6. cover top of crackers with 1 cup whipped cream, then drizzle cooled chocolate on top, put almonds on top of chocolate.
7. put in fridge for at least 4 hours or overnight.
8. cut into squares and serve.
Title: Strawberry Vanilla Shortcut
Ingredients:
- 1 1/2 milk
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 strawberry
- 1
Instructions:
1. Combine milk and pudding in large bowl.
2. Beat with wire whisk until well blended.
3. Gently stir in 1 cup of Cool Whip.
4. Layer pound cake, strawberries, and pudding.
5. Top with additional cake, strawberries,and Cool Whip.
Title: Ginger Snaps
Ingredients:
- 1 dark brown sugar
- 3/4 sugar
- 1/4 molasses
- 1/4 shortening
- 1 butter
- 1 egg
- 1/2 vanilla
- 2 1/2 all-purpose flour
- 2 baking soda
- 2 ground ginger
- 1 salt
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 water
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the sugars, molasses, shortening, butter, egg, and vanilla in a large bowl. Beat with an electric mixer until smooth.
3. In another large bowl combine the flour, baking soda, ginger, salt, cinnamon, and cloves.
4. Pour the dry mixture into the wet mixture and beat while adding the water. Continue to mix until ingredients are incorporated. Refrigerate dough until easy to handle.
5. Measure a heaping teaspoon of dough at time. Roll the dough into a sphere between the palms of your hands then press the dough onto the cookie sheet. At this point you can roll in granulated sugar if desired. Flatten to about 1/8-inch thick.
6. Bake cookies for 10-14 minutes or until edges begin to brown and cookies are crispy when cool.
7. Makes 120 (10 dozen) cookies.
Title: Mango Cobbler
Ingredients:
- 3 mangoes
- 2 lime juice
- 1/2 ground nutmeg
- 1 flour
- 2 baking powder
- 1/4 salt
- 1/2 brown sugar
- 3 butter
- 1/2 milk
Instructions:
1. Preheat oven to 375ºF.
2. Combine mangoes, lime juice, and nutmeg in a mixing bowl. Stir until mango is coated with lime and nutmeg. Spoom fruit into a greased 8 inch square pan.
3. In another bowl combine flour, baking powder, salt and brown sugar. Mix well.
4. Using a pastry cutter, cut the butter into the dry mix until it resembles a course meal. Stir in milk, mix until smooth.
5. Spread batter evenly over fruit. Bake at 375ºF for 20-25 minutes or until lightly browned on top.
Title: Golden Warden
Ingredients:
- 6 pears
- 1 lemon
- 4 honey
- 8
Instructions:
1. Choose a casserole or baking dish with just enough room to lay pears head to tail in single layer.
2. Peel the pears thinly, leaving the stalks on, then immediately roll each one in a saucer containing the juice of the lemon.
3. Put the pears into the dish.
4. Spoon on scant 4 tablespoons honey and add any lemon juice remaining in the saucer. Bring the grape juice to simmering point and pour it over the pears.
5. Cover the dish and bake at 325 F until the fruit is beautifully tender.
6. How long this will take varies enormously - 1 hour is enough for semi-ripe dessert pears; 3 hours or more may be needed for pears so hard that they seem to be carved from wood.
7. Baste the pears frequently as they bake and.
8. turn them occasionally to encourage even cooking.
9. When the pears are ready, transfer them to a serving dish, standing them upright. Boil the cooking liquid until it turns syrupy and is reduced by about half.
10. Stir in an extra tablespoon or two of honey if you think a little more sweetness is desirable but avoid the temptation to make the juices too sweet; the appeal of the dish lies in its fruitiness.
11. Spoon the syrupy glaze over the pears. Serve warm or cold.
Title: Cinnamon Peach Brown Betty
Ingredients:
- 1/2 brown sugar
- 1/2 oatmeal
- 1/2 flour
- 1/2 butter
- 6 cinnamon
- 2/3
Instructions:
1. Preheat oven to 350 and butter a 9x9 baking dish.
2. Layer peaches on the bottom of the dish.
3. Mix the rest of the ingredients in a bowl, forming a crumble topping.
4. Sprinkle on top of peaches and bake for 40 minutes.
5. Let cool for at least 10 minutes before serving.
Title: Easy Ice Cream
Ingredients:
- 1 sweetened condensed milk
- 2 heavy whipping cream
Instructions:
1. Place ingredients in large bowl of mixer.
2. Beat for 4 minutes, or until thick and creamy.
3. Place in container with seal.
4. Freeze overnight.
5. Enjoy!
Title: Holiday Fruitcake Bars
Ingredients:
- 1/2 butter
- 15 1/2 coconut
- 1 dates
- 16 walnuts
- 1 sweetened condensed milk
- 1
- 14
Instructions:
1. Preheat oven to 350 degress Fahrenheit.
2. Melt butter in a 15x10x1 inch jelly roll pan.
3. sprinkle dry bread mix evenly over melted butter.
4. Sprinkle coconut evenly.
5. Distribute candied fruit evenly over coconut.
6. Distribute dates evenly over candied fruit.
7. Sprinkle with nuts.
8. Press mixture lightly.
9. Pour condensed milk over top.
10. Spread milk evenly.
11. Bake for 20-30 minutes our until set and lightly browned.
12. Cool in pan for 30 minute.
13. While still slightly war cut into bars and remove from pan.
Title: Whole Grain Gingerbread Cake
Ingredients:
- 1 whole wheat flour
- 1 unbleached flour
- 1 baking soda
- 3/4 salt
- 1 1/2 cinnamon
- 1 ginger
- 1/4 clove
- 1/4 sugar
- 1/2 wheat germ
- 1 buttermilk
- 3/4 yogurt
- 1/4 molasses
- 1 unsweetened applesauce
- 1 eggs
- 2
Instructions:
1. Stir dry ingredients (flour through wheat germ) together in mixing bowl.
2. Add remaining ingredients and beat until smooth.
3. Pour into greased 9x9 cake pan; bake at 350 for 45-50 minutes, or until tests done.
Title: Kahlua Parfaits
Ingredients:
- 1 instant coffee
- 1/2 Kahlua
- 1 small marshmallows
- 24 sour cream
- 1
Instructions:
1. Combine coffee, Kahlua and marshmallows in the top of a double boiler. Stir until marshmallows are melted and smooth.
2. Refrigerate until cool.
3. Once the mixture is cool, stir in the sour cream.
4. Layer in parfait or wine glasses: the chocolate crumbs and the cream mixture, ending with the crumbs on top.
5. Refrigerate until firm.
Title: Hershey's Milk Chocolate Chip Pecan Pound Cake
Ingredients:
- 2 butter
- 1 granulated sugar
- 1 1/4 eggs
- 3 flour
- 2 1/4 baking soda
- 1/4 salt
- 1/4 buttermilk
- 1 vanilla extract
- 1 pecans
- 3/4 powdered sugar
- 2
- 1
Instructions:
1. Heat oven to 350. Grease and flour 12 cup Bundt pan.
2. Place 1 cup of chocolate chip in bowl and microwave on medium power for 1 minute. Stir and microwave in 15 second intervals until chips are melted and smooth.
3. Beat butter in large bowl until creamy. Gradually add sugar, beating on medium until well blended (I cream these together for 10 minutes total). Add eggs, one at a time, beating 1 minute after each one. Add melted chocolate and beat until well blended, 1-2 minutes.
4. Sift together flour, cocoa, baking soda and salt. Add to chocolate mixture alternately with buttermilk, beating just until blended (don't over-beat or your texture will not be as good).
5. Add syrup and vanilla, blend. Stir in remaining 1 cup of chocolate chips and nuts. Spoon batter into prepared pan.
6. Bake 1 hour and 15 minutes or until pick inserted in center comes out clean. Cool 10 minutes then remove from pan and cool completely on wire rack. Sprinkle cooled cake with powdered sugar before serving.
Title: Cappuccino Pudding
Ingredients:
- 4 instant coffee granules
- 1 boiling water
- 1 1/2 skim milk
- 1 sugar-free instant chocolate pudding mix
- 1/2 ground cinnamon
- 1
Instructions:
1. Dissolve coffee in water; set aside.
2. In a mixing bowl, combine milk, pudding mix and cinnamon.
3. Beat on low speed for 2 minutes; stir in coffee.
4. Fold in whipped topping and spoon into serving dishes. Garnish with whipped topping if desired.
Title: Poppy Seed Cupcakes
Ingredients:
- 2 poppy seeds
- 1/4 salt
- 2 milk
- 1 1/3 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 1 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 1/3
Instructions:
1. In small pan, combine poppy seeds and milk. Bring to a simmer over medium heat; remove from heat and let stand 30 minutes.
2. Preheat oven to 350°.
3. Lime 12 muffin tins with paper liners; set aside.
4. In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
5. In medium bowl, beat butter till light and fluffy with mixer on high speed. Beat in sugar till light and fluffy.
6. Lower speed to medium, beat in eggs, one at a time, then beat in poppy seed mixture, orange and lemon zest and vanilla.
7. Lower speed to low, beat in flour alternately with orange and lemon juices, just till blended.
8. Spoon batter into paper lined tins.
9. Bake till tops are gold and springy when lightly pressed with fingertip, about 20 minutes.
10. Cool for 15 minutes in muffin tins on rack.
11. Remove to cool completely.
Title: Strawberry Icebox Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 2 frozen strawberries
- 1 boiling water
- 1/2 sugar
- 2 mini marshmallows
- 1 Cool Whip
- 1
Instructions:
1. Dissolve jello in boiling water.
2. Add sugar and marshmallows.
3. Make sure water is boiling hot or marshmallows will not dissolve.
4. Let stand till thick.
5. Beat with mixer, add cool whip and thawed berries.
6. Line bottom of oblong cake pan with crushed wafers.
7. Put half of berry mixture on top then add another layer of wafers and another of berry mixture ending with wafers.
8. Put in the fridge and chill.
9. Serve when well chilled and set.
Title: Pioneer Caramel Dumplings
Ingredients:
- 3/4 sugar
- 2 1/2 hot water
- 3/4 sugar
- 1 margarine
- 1 vanilla
- 1/4 salt
- 1 flour
- 2 margarine
- 2 baking powder
- 2 sugar
- 1/3 milk
- 1 salt
- 1/3
Instructions:
1. Part One:
2. In a heavy skillet - Melt 3/4 Cup sugar until amber just put sugar in the pan and turn on heat to medium, sugar will melt and turn amber - it burns quickly so stir constantly). As soon as the sugar is melted, turn off the heat and add hot water. Turn the heat back up and boil slowly until the sugar agin disolves. Add 3/4 Cup sugar, Margarine and salt. Stir until disolved. Remove from heat and add vanilla.
3. Part Two:.
4. Work Margarine into the flour. Add salt sugar and backing powder. Mix until it becomes a crumbly mixture. Add milk until moistened. Add optional nuts if desired. Dumplings shouldn't be too sticky or too dry. Roll dumplings into balls just smaller than a golf ball.
5. Reheat the syrup to a slow boil. Add the dumplings one at a time using a spoon. Turn down heat, cover and cook for 10 minutes. Once cooked remove from heat, remove cover and let stand for 5 minutes.
Title: Terry's Creamy Cheesecake
Ingredients:
- 2 graham crackers
- 1/2 ground cinnamon
- 1/2 unsalted butter
- 1 cream cheese
- 3 eggs
- 1 sugar
- 1 sour cream
- 1 lemon
- 1 vanilla extract
Instructions:
1. Preheat the oven to 325 degrees F.
2. For the crust:
3. In a mixing bowl, combine the ingredients with a fork until evenly.
4. moistened. Lightly coat the bottom and sides of an 8-inch springform.
5. pan with non-stick cooking spray.
6. Pour the crumbs into the pan and, using the bottom of a measuring cup.
7. or the smooth bottom of a glass, press the crumbs down into the base.
8. and 1-inch up the sides. Refrigerate for 5 minutes.
9. For the Filling:
10. In the bowl of an electric mixer, beat the cream cheese on low speed.
11. for about 1 minute until smooth and no lumps. Add the eggs, 1 at a.
12. time, and continue to beat slowly until combined. Gradually add sugar.
13. and beat until creamy, for 1 to 2 minutes.
14. Add sour cream, eggnog, lemon zest, and vanilla. Periodically scrape.
15. down the sides of the bowl and the beaters. The batter should be.
16. well-mixed but not overbeaten. Pour the filling into the crust-lined.
17. pan and smooth the top with a spatula.
18. Set the cheesecake pan on a large piece of aluminum foil and fold up.
19. the sides around it. Place the cake pan in a large roasting pan. Pour.
20. boiling water into the roasting pan until the water is about halfway.
21. up the sides of the cheesecake pan; the foil will keep the water from.
22. seeping into the cheesecake. Bake for 45 minutes. The cheesecake.
23. should still jiggle (it will firm up after chilling), so be careful.
24. not to overcook. Let cool in pan for 30 minutes. Chill in the.
25. refrigerator, loosely covered, for at least 4 hours. Loosen the.
26. cheesecake from the sides of the pan by running a thin metal spatula.
27. around the inside rim.
Title: Chocolate Raspberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Chambord raspberry liquor
- 1 1/3 sour cream
- 12 pecans
- 1/4
- 1/2
- 8
- 2
Instructions:
1. Prepare cake mix according to package directions; stir in 1/2 chocolate chips.
2. Spoon batter into 2 greased and floured 9 inch round cake pans.
3. Bake at 350F for 25-30 minutes.
4. Cool in pans on wire rack 10 minutes.
5. Remove from pans and cool completely.
6. Brush tops of layers with Chambord.
7. Place on cake layer on a plate; spread with jam and top with second layer.
8. Melt remaining chocolate chips over low heat, stirring often.
9. Remove from heat, gradually stir in sour cream.
10. Spread on top and sides of cake, sprinkle top with toasted pecans Chill at least 2 hours.
Title: Soft Chocolate Pikes
Ingredients:
- 1 butter
- 6 brown sugar
- 2 flour
- 2
Instructions:
1. Mix butter and sugar until creamy.
2. Add flour and cacao.
3. Roll little balls and press them onto your baking sheet.
4. Bake at 150°C for 10´.
Title: Easy Cream Cheese Spritz Cookies
Ingredients:
- 1/2 butter
- 1 1/2 cream cheese
- 1/4 sugar
- 1/2 vanilla
- 1 flour
- 2 -3
Instructions:
1. Cream butter and cream cheese.
2. Add sugar , mix well.
3. Add vanilla.
4. Slowly add the flour.
5. Mix well.
6. Add food coloring, if desired.
7. Fill cookie press half full.
8. Press onto cookie sheet.
9. Bake 8-10 minutes at 375.
Title: Caramel Icing
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1 1/2 powdered sugar
- 1/4 salt
- 2
Instructions:
1. Combine butter and brown sugar in a saucepan.
2. Cook over low heat, stirring until sugar dissolves.
3. Add remaining ingredients; beat until well mixed.
4. Ice cookies and cakes with this recipe.
Title: Apple Creme Brulee
Ingredients:
- 4 apples
- 1/2 granulated sugar
- 1/2 cinnamon
- 1/2 lemon rind
- 1/8 ground nutmeg
- 4 white sugar
- 1/2 heavy cream
- 2 vanilla
- 1 brown sugar
- 1/4
Instructions:
1. In a medium, heavy-bottom saucepan, combine apples, Crispin, Spartan or Empire Apples can be used, sugar, cinnamon lemon rind and nutmeg.
2. Cook over medium heat, until apples softened, stirring occasionally about 10 minutes. Spread this mixture into six, 6 ounce heatproof ramekins, and chill.
3. In a separate bowl, beat the egg yolks with sugar.
4. In the saucepan that you used for the apples, heat cream, until just before boiling, scraping down the apple bits and spices on the pan into the cream mixture.
5. Whisking constantly, pour in the egg mixture, and continue stirring until thickened, about 20 minutes.
6. Do not let it boil.
7. Remove from heat and stir in the vanilla.
8. Strain evenly onto the chilled apple mixture in each ramekin, and let cool.
9. Let cool overnight.
10. At least 1 hour before serving, and up to 1 day ahead, sprinkle custards with brown sugar.
11. Broil for 1 to 2 minutes until sugar melts and colours.
12. Chill until ready to serve.
Title: Caramel Apple Squares
Ingredients:
- 3/4 butter
- 1 margarine
- 1 brown sugar
- 1 all-purpose flour
- 1 old fashioned oats
- 1/2 cinnamon
- 1/2 baking soda
- 3 pecans
- 3/4 apples
- 1/4 flour
- vanilla ice cream
- cinnamon ice cream
Instructions:
1. Heat oven to 350°F and grease bottom & sides of 9x13-inch pan with shortening.
2. Beat butter & brown sugar in large bowl on medium speed until well mixed. Beat in 1 cup flour, the oats, cinnamon, baking soda and pecans until well blended and crumbly. Press half of the crumbly mixture in bottom of pan. Reserve remaining crumbly mixture for topping.
3. Spread apples over crust in pan. Heat 3/4 cup caramel topping and 1/4 cup flour to boiling, stirring constantly. Boil about 1 minute, stirring constantly until slightly thickened. Drizzle over apples. Sprinkle w/reserved crumbly mixture.
4. Bake 35 - 45 minutes or until top is golden brown. Cool 30 minutes before serving. Top with ice cream an additional caramel topping.
Title: Pumpkin Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 eggs
- 2 pumpkin puree
- 1 baking soda
- 1 pumpkin pie spice
- 1 cream cheese
- 3 margarine
- 3 vanilla extract
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Line cupcake pan with papers.
3. Combine pound cake mix, eggs, pumpkin, baking soda, and pumpkin pie spice into large mixing bowl.
4. Mix at medium speed, scraping sides frequently for 3 minutes.
5. Bake for 20 minutes, remove from pan and allow to cool completely.
6. To prepare frosting, cream together cream cheese, margarine, and vanilla.
7. Gradually beat in powdered sugar until smooth.
8. Refrigerate until cupcakes are cool.
9. Frost cupcakes and serve.
Title: Chocolate Croissant Pudding (Crock Pot)
Ingredients:
- 1 1/2 milk
- 3 eggs
- 1/2 sugar
- 1/4 vanilla
- 1/2 salt
- 1/4 chocolate chips
- 2
- 1/2
- 3/4
Instructions:
1. Beat milk, eggs, sugar, cocoa, vanilla and salt in a medium bowl.
2. Grease a 1-quart casserole. Cut the croissants into 1-inch pieces and layer half in the casserole along with the chocolate chips, and half the egg mixture. (I use the crock pot insert.) Repeat layers with remaining croissants and egg mixture.
3. Add a rack to a 5-quart crock pot. Pour in 1 cup water. Place casserole on rack. Cover and cook on LOW 3 to 4 hours. Remove casserole from crock pot. Top each serving with 2 tablespoons whipped cream, if desired.
4. Note: I did make this in my 3-1/2 quart crock pot with no problems.
Title: Chickpea Chocolate Brownies
Ingredients:
- 10 bittersweet chocolate chips
- 1 chickpeas
- 1 butter
- 3/4 sugar
- 4 eggs
- 1/2 baking powder
Instructions:
1. Melt chocolate chips with butter, either over double boiler on stove or very carefully in microwave, heating only for 40 seconds at a time then stirring until melted.
2. Put all ingredients in food processor and blend until chickpeas are smooth.
3. Pour in to greased 6 x 6 baking pan.
4. Bake in preheated 350 oven for 30 minutes or until toothpick comes out clean.
5. Cool and cut into squares.