lumicero/recipes-ing2inst huggingface dataset:
Title: Flax Seed Peanut Butter Cookies
Ingredients:
- 1 1/2 unbleached flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 applesauce
- 3 creamy peanut butter
- 1/2 ground flax seeds
- 1/3 brown sugar
- 1/2 sugar
- 1/2 egg
- 1 water
- 2
Instructions:
1. Preheat oven to 375 degrees F.
2. Lightly coat cookie sheet with cooking spray.
3. In a small bowl stir together first four ingredients.
4. In mixing bowl cream together vegetable oil, applesauce, peanut butter, flax seed, sugars, egg, and water until smooth.
5. Add dry ingredients and mix until thick dough forms.
6. Roll dough into 1 inch balls and place on cookie sheet 3 inches apart.
7. Use a fork dipped in flour to flatten creating a criss cross pattern.
8. Bake at 375 degrees F for 9 - 11 minutes.
Title: Coconut Cake
Ingredients:
- 2 self raising flour
- 2 coconut
- 1 sugar
- 200 butter
- 2 eggs
- 1 milk
Instructions:
1. Melt butter.
2. Add it into food proceesor along with flour, coconut and sugar.
3. Add eggs and milk.
4. Process till well combined.
5. Place in greased and floured 20 cm square tin.
6. Bake at 160 C for 30 - 35 minutes or till cooked.
7. Ice with lemon icing if desired.
Title: Cake Mix Cookies
Ingredients:
- 1 eggs
- 2 chocolate chips
- 1/2 raisins
Instructions:
1. Mix together all ingredients.
2. Bake at 350 on ungresed sheet for 8-10 minute.
3. Enjoy.
Title: Lyn's Easy Sponge With Ginger Fluff Variation
Ingredients:
- 4 eggs
- 3/4 caster sugar
- 1/2 cornstarch
- 1/2 baking soda
- 1/2 cream of tartar
- 1 ground ginger
- 1
- 1/4
Instructions:
1. Preheat oven to 190°C.
2. Grease and flour 2x 20 cm tins then line the base with baking paper.
3. Beat eggs and sugar until thick and creamy[approx 15 min].
4. Sift dry ingredients and then fold into the egg mixture.
5. To make into a ginger fluff take out 1 T of dry sifted ingredients out before folding and discard.
6. Replace with cocoa and ground ginger before adding to the egg mixture.
7. Bake for approximately 20 minutes.
Title: Butterscotch Sauce
Ingredients:
- 1 1/4 brown sugar
- 3/4 white corn syrup
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Combine brown sugar, corn syrup and butter in a saucepan. Bring to boil ove medium heat, stirring constantly.
2. Cook, without mixing, until mixture reaches 238 degrees on candy thermometer (softball stage).
3. Remove from heat and let cool to lukewarm.
4. Blend in cream and vanilla.
5. Serve at room temperature over ice cream or ice cream desserts.
6. Store refrigerated in covered jar.
Title: Pampered Chef Double Chocolate Mocha Trifle
Ingredients:
- 1 milk
- 1 3/4 instant white chocolate pudding and pie filling mix
- 2 warm water
- 1/4 instant coffee granules
- 4
- 2
- 3
Instructions:
1. Prepare/Bake brownies according to cake-like directions.
2. Cool completely.
3. In separate bowl, whisk pudding mix with milk until it begins to thicken (or mix with mixer--i like to use my Kitchen Aid mixer).
4. Dissolve coffee granules with warm water, then add to pudding mixture, mixing well.
5. Fold in whipped topping.
6. Cut brownies into 1 inch cubes.
7. Layer 1/3 of brownie cubes into bowl, top with 1/3 of pudding mixture, pressing lightly, and 1/3 of chopped toffee.
8. Repeat layers 2 more times.
9. Chill 30 minutes before serving.
Title: Kaya (Coconut Egg Custard)
Ingredients:
- 1 1/4 coconut cream
- 3 eggs
- 1 sugar
- 2 -3 pandan leaves
Instructions:
1. Start with one cup of sugar, but more can be used. Use less/more pandan, depending on the level of fragrance you want this to have.
2. Combine the eggs and sugar in a bowl until well blended and the sugar is completely dissolved.
3. Add in coconut cream and mix well.
4. Pour mixture into the top of a double boiler and "steam" uncovered for 1 hour, stirring constantly.
5. Cover then "steam" for another 2 hours, refilling with boiling water and stirring mixture every 1/2 hour.
6. After steaming for a combined 3 hours, the mixture should be thick and golden brown.
7. Add the knotted pandan leaves and allow the mixture to "steam" for another hour without stirring.
8. Remove knotted pandan leaves and cool before filling into clean, warm bottles to store.
Title: Banana Fritters (Goa)
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 2 granulated sugar
- 3 ground cinnamon
- 1 ground nutmeg
- 1/4 salt
- 1/2 eggs
- 2 vanilla extract
- 1 bananas
- 2/3 confectioners' sugar
- 3
- 1/4
- 3
- 1
Instructions:
1. Place the oil in a 6-quart stockpot and bring to 350°F.
2. Preheat the oven to 250°F.
3. In a medium bowl, sift the flour with the baking powder, sugar, cinnamon, nutmeg and salt.
4. In a separate bowl, combine the eggs, vanilla and milk and whisk vigorously to blends.
5. Gradually add the egg and milk mixture and whisk until smooth.
6. Pour the mashed bananas into the fritter dough and gently combine.
7. Drop the fritter batter into the hot oil by the spoonful (about 1-1/2 tablespoons batter per spoonful).
8. Fry the batter in batches, about 8-10 fritters at a time and cook for 3 minutes, turning once to evenly brown.
9. Remove fritters from oil and drain on paper-lined cookie sheet.
10. Place the cookie sheet in the oven while you continue to fry the remaining fritters.
11. Once all the dough has been fried, leave the fritters in the oven while you make the glaze.
12. Glaze:
13. Combine apricot and orange juice in a 1-quart saucepan and bring to a boil.
14. Continue to boil until the orange juice is reduced by about half and the jam starts to thicken, about 4-5 minutes.
15. Remove the fritters from oven and arrange on a platter.
16. Drizzle with the apricot glaze.
17. Sprinkle the almonds over the glazed fritters and sprinkle with the confectioner's sugar.
18. Serve immediately.
Title: Easy Orange Paleo Muffins
Ingredients:
- 2 eggs
- 40 erythritol
- 70 flour
- 30 flour
- 50 cinnamon
- 80 vanilla extract
- 1/4 stevia
- 1 baking soda
- 1 cream of tartar
- 1/2 dried cranberries
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 F.
2. Beat the eggs with the erythritol until foamy. Sift in the sweet potato starch and mix well.
3. Add the tigernut flour to the batter, mix well and add the orange juice. Lastly add in the cassava flour and mix until you have a very smooth batter.
4. When you’ve mixed in cinnamon, vanilla and stevia, add in the baking soda and cream of tartar and fold them gently into the batter.
5. Pour your paleo muffin batter in a silicon muffin mold, top each one with a dried cranberry and bake them for about 15 minutes.
Title: Banana Split Dessert
Ingredients:
- 1 1/4 graham cracker crumbs
- 1 2/3 sugar
- 1/3 butter
- 3 cream cheese
- 3 bananas
- 1/3 Cool Whip
- 1 pecans
- 1 maraschino cherries
- 1/2
- 1
Instructions:
1. In a 13 x 9 x 2 inch baking pan stir together graham cracker crumbs, 3 tablespoons of the sugar and butter. Press firmly into bottom of pan.
2. In large mixing bowl beat cream cheese and remaining sugar with an electric mixer on medium speed until smooth. Spread evenly over crumb crust.
3. Slice bananas and place on top of cheese mixture. Drizzle with 2 tablespoons chocolate syrup.
4. Spoon drained pineapple over bananas. Spread Cool Whip over top. Sprinkle with pecans and cherries. Drizzle with remaining chocolate syrup.
5. Refrigerate for 2 hours or overnight.
Title: Jello Popcorn Balls
Ingredients:
- 1 light corn syrup
- 1/2 granulated sugar
- 1 Jello gelatin
- 9
Instructions:
1. Heat corn syrup and sugar to boiling.
2. Add Jello and stir until dissolved.
3. Pour over popped corn.
4. With buttered hands, mix and form into balls.
5. Cool on waxed paper.
Title: Trifle
Ingredients:
- 8 cream cheese
- 1 1/2 powdered sugar
- 1 1/2 sour cream
- 1 vanilla
- 1 strawberry
- 1 raspberries
- 1
Instructions:
1. Mix together all ingredients except for the instant cappucino mix and fruit. Layer the filling with the fruit.
2. Sprinkle each layer with the instant cappucino.
Title: Mexican Flan
Ingredients:
- 1/2 water
- 1 sugar
- 410 evaporated milk
- 3/4 milk
- 2 1/2 vanilla pod
- 4 eggs
- 1/2 sugar
Instructions:
1. Caramel.
2. Put the sugar and water in a small saucepan and stir over low heat until the sugar dissolves. Bring to the boil and cook until golden.
3. Pour into an 18cm sandwich pan or 6 individual moulds (coated lightly with oil). Rotate the pan or moulds until the caramel coats the sides and base. Set aside.
4. Heat the evaporated milk and fresh milk with the split vanilla pod - but don't boil. Remove from the heat and let stand for 5 minutes.
5. Beat the eggs and sugar together until blended. Pour the egg/sugar mix slowly into the milk, stirring constantly.
6. Remove the vanilla pod and pour the filling into the caramel lined pan or moulds.
7. Put the custard into a baking dish with hot water to come halfway up the sides.
8. Bake in a moderately warm oven 160C (325F) for 25 minutes (individual moulds) or 45 minutes (pan) - or until a knife inserted in the centre comes out clean.
9. Cool, then chill for a few hours or overnight.
10. Unmould on to a serving dish or individual plates. Serve with pouring cream.
Title: Chocolate Lemon Truffles
Ingredients:
- 1 butter
- 3 milk
- 1 sugar
- 125 lemon, zest of
- 1/2 cognac
- 1/2
- 1
- 200
Instructions:
1. Melt butter in a saucepan and mix with lemon zest and cognac.
2. Finely crush biscuits and mix in a large bowl with sugar and cocoa.
3. Warm up milk to lukewarm and add to bowl with dry ingredients.
4. Immediately add the butter mixture and combine well.
5. Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.
6. Roll into small balls and place on foil-lined tray. Keep cold.
7. Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.
8. You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.
9. They last a week in the fridge in a sealed container.
Title: Turtle Layer Cake
Ingredients:
- 18 1/4 buttermilk
- 1 canola oil
- 1/2 eggs
- 3 heavy cream
- 7
- 1
- 1 1/2
- 1/3
- 16
Instructions:
1. At low speed beat cake mix, buttermilk, oil and eggs for 30 seconds. Increase speed to medium-high; beat 2 minutes.
2. Toss 1 cup chopped candies with cocoa; stir into batter. Divide batter into two 9 inch round cake pans coated with cooking spray.
3. Bake 30 minutes at 350 degrees. Cool on racks 20 minutes. Remove from pans. Cool completely.
4. Frosting:
5. At high speed beat ceram until thickened. Reduce speed to low; beat in caramel topping.
6. Increase speed to medium; beat until stiff peaks form.
7. Stir chopped candy into frosting. Place 1 cake layer on plate; spread with frosting mixture. Top with remaining layer. Spread top and side of cake with whipped cream.
8. Garnish with candies, if desired.
Title: Extreme Ambrosia Fruit Dessert
Ingredients:
- 2 walnuts
- 1 pineapple chunks
- 3/4 mandarin oranges
- 2 mini marshmallows
- 2 maraschino cherries
- 2 nutmeg
- 5 -6 cinnamon
- 1
- 1 1/2
Instructions:
1. In a large bowl, combine the Cool Whip topping, coconut (if using) chopped walnuts, fruit cocktail, pineapple, oranges, marshmallows, cherries, nutmeg and cinnamon; mix all together very well (adjusting the cinnamon and nutmeg to suit taste).
2. Chill in refrigerator for 2 or more hours before serving.
3. Delicious!
Title: Chocolate Cake - Dairy Free
Ingredients:
- 2/3 vegan margarine
- 1 2/3 sugar
- 3 eggs
- 1/2 vanilla
- 2 flour
- 2/3 cocoa powder
- 1 1/4 baking soda
- 1 salt
- 1/4 baking powder
- 1 1/3 water
Instructions:
1. Place first 4 ingredients in mixing bowl and beat for 3 minutes on high.
2. Combine dry ingredients and add alternately with water to creamed mixture.
3. Pour into 2 greased and cocoa powdered 9-inch round baking pans.
4. Bake for 30- 35 minutes at 350°F.
5. Let cakes cool for 10 minutes, invert onto wire racks to cool completely.
6. Frost, glaze or dust with confectioners' sugar.
Title: Extra Moist Coconut Cake
Ingredients:
- 1 water
- 3 sugar
- 1/3 coconut
- 1 1/3 evaporated milk
- 1
- 1 1/4
- 1
Instructions:
1. Prepare cake according to package directions and bake in 9x13x2 inch baking pan.
2. Cool 20 minutes and remove from pan and onto a large platter or jelly roll pan.
3. With toothpick, make holes in cake at 1-inch intervals.
4. Heat evaporated milk, sugar and flavoring and pour over cake.
5. Cover with plastic wrap and place in refrigerator overnight so that cake weill completely absorb milk sugar mixture.
6. The next day spread whipped topping over top and sides of cake.
7. Sprinkle on coconut.
8. Refrigerate until ready to serve.
9. May be served as is or topped with fresh strawberries or peaches.
Title: Soft "ciambellone" Cake
Ingredients:
- 2 flour
- 1/3 flour
- 1 sugar
- 1/4 white sugar
- 130 water
- 140 eggs
- 3 vanilla extract
- 4 -5 cocoa powder
- 2 baking powder
- 3
Instructions:
1. Beat the eggs with the sugar until they become frothy. Stirring, gradually add the sifted flour, then add the vanilla, water and oil.
2. You should get a soft and smooth dough. Next, add the baking powder. Grease a cake mold with butter and cover with flour. Remove the excess flour.
3. (This is a traditional way to not stick dessert in the mold, if you prefer, you can always use the spray.).
4. Pour 3/4 of the mixture into the mold.
5. With the 1/4 of the mixture that is left add the cocoa powder, mix well and pour on top of the mixture already in the mold.
6. In order to blend the mixture togheter, take a knife and make a small concentric circles through both mixtures for an original effect.
7. Bake in hot oven at 350°F for 35 minutes.
8. (to be sure it is done, check the cooking with a toothpick.)
9. Let the cake cool before removing from the mold.
10. Enjoy it!
Title: Marbled Chocolate Orange Cake
Ingredients:
- 3 eggs
- 1 sour cream
- 1/4 all-purpose flour
- 1/4 baking powder
- 1 orange, zest of
- 2
- 2 1/2
- 4
- 1
Instructions:
1. NOTE: My original recipe used less baking powder and I found that it didn't rise very much,so I increased the amount of baking powder.
2. In a medium bowl ,whisk the eggs with the sugar,sour cream,oil,and orange juice.Add orange zest at this point if using any.
3. In a separate bowl ,sift the flour and baking powder and gently mix together to evenly incorporate the baking powder into the flour.
4. Slowly add the egg mixture into the dry ingredients and mix until everything is combined.
5. Next, pour half of the batter into a separate bowl and add cocoa powder to it.If the cocoa mixture has a thicker consistency,then you can add a little bit of orange juice to thin it out.
6. Lightly grease a 9 inch round or square cake pan and pour the batter interchangeably to get a marble or swirl effect.This is where you can get creative.
7. Bake at 350 degrees F for 40 minutes or until tester comes out clean.
Title: Wonderful Layered Peach Dessert
Ingredients:
- 1 1/2 plain flour
- 1/2 pecans
- 1/4 brown sugar
- 1/2 butter
- 8 cream cheese
- 8 powdered sugar
- 2
- 1 3/4
- 1/2
Instructions:
1. FOR CRUST: Combine flour, sugar and pecans.
2. Add the butter.
3. Mix well and press mixture in bottom of 13 x 9 baking dish.
4. Bake at 350F for 18-20 minutes.
5. Cool.
6. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy.
7. Fold in whipped topping and almond flavoring.
8. Drain peaches and add to whipped topping mixture.
9. Spoon over cooled crust and chill for several hours.
Title: Grandma Andy's Panna Cotta Creme 1981
Ingredients:
- 1 3/4 gelatin
- 2 cold water
- 3 granulated sugar
- 1/2 vanilla
- 1 salt
- 1/4 sour cream
- 1/4
Instructions:
1. Sprinkle gelatin over the cold water in a small saucepan.
2. Let sit for a few minutes.
3. Over low heat place saucepan with the gelatin and the heavy cream.
4. Add in the sugar, vanilla, and salt.
5. Stir until just warm, and no granules of sugar are felt between the fingertips.
6. NOT COOKING THE MIXTURE-- JUST DISOLVING-- Let cool.
7. Add 1/4 cup of dairy sour cream to the mixture, A LITTLE AT A TIME, This gives it a authentic tart taste as in Italy.
8. Add as much as you like for your taste.
9. Or it can be left out .
10. Pour into custard dishes.
11. Refrigerate until firm.
12. Serve with strawberries or peaches, with reduced Balsamic vinegar to a thick syrup.
13. Good this way.
14. Good served Plain also.
Title: Jan Hagel
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 flour
- 1 sugar
- 1/2
Instructions:
1. Cream butter and 1 cup sugar.
2. Add egg yolks and mix well.
3. Sift flour and add to first mixture.
4. Using your hand spread this mixture onto an ungreased cookie sheet.
5. Brush with 2 unbeaten egg whites.
6. Sprinkle sliced almonds and 1/2 cup sugar on top.
7. Bake at 350 for 1/2 hour.
8. Cut into 1" x 2" pieces while still warm- DELICIOUS!
Title: Secret Cookies
Ingredients:
- 3/4 salted butter
- 1 3/4 sugar
- 2 vanilla extract
- 2 flour
- 3 1/2 sugar
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the yolks and vanilla, mixing well. Add the flour and mix thoroughly.
3. Use mounded teaspoonfuls and make balls of dough with your hands. Place on an ungreased cookie sheet, then flatten the dough with the bottom of a patterned glass dipped in colored sugar (don't mix the red and green!).
4. Bake for about 10 minutes (watch carefully as they burn easily), until the cookies are lightly golden just around the edges. Let the cookies rest on the baking sheets for a minute or two and then gently transfer to baking racks to cool -- they're fragile.
Title: Sweet Shortcrust Pastry for Cheesecakes....
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 2 icing sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
Instructions:
1. Sift flour and powdered sugar together.
2. Add cold butter pieces and make coarse crumbs.
3. Beat the egg in a small bowl with the vanilla.
4. Stir mixture into the dry until a dough forms.
5. Wrap and chill at least one hour.
6. Roll out on a lightly floured surface.
7. Place into proper 9 inch spring form pan.
8. Always prick, and then chill again.
9. Fill with your cheesecake filling, and bake according to your recipe.
10. This can also be made in your food processor.
11. Keeps in the fridge for at least four days, or freezer up to 2 months.
Title: Pumpkin Bread Pudding (Low Fat)
Ingredients:
- 8 egg substitute
- 1 skim milk
- 2 1/4 pumpkin
- 1 brown sugar
- 1 cinnamon
- 1 1/2 pumpkin pie spice
- 1 1/4 nutmeg
- 1/2 vanilla
- 1 raisins
- 3/4
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly oil a 2-quart casserole dish and set aside.
3. Crumble the bread by hand or food processor to make bread crumbs.
4. Combine the egg substitute, milk, pumpkin, brown sugar, cinnamon, spices and vanilla.
5. Fold in raisins and bread crumbs.
6. Pour mixture into prepared casserole and set dish in larger baking dish which has been partially filled with hot water.
7. Bake 1 hours or until knife inserted in center comes out clean.
Title: Mexican Hot Chocolate Mini-Bundt Cakes
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1/4 cayenne pepper
- 1 -2 cinnamon
- 3 eggs
- 1/2 buttermilk
- 1 butter
- 6 bittersweet chocolate
- 1/2 cocoa powder
- 2/3 brewed coffee
- 2 vanilla extract
- 1/4
Instructions:
1. Preheat oven to 350°; grease and flour 12 mini-bundt forms and set aside (if you only have a Mini-Bundt pan with six cavities, bake this recipe in two batches).
2. In a bowl, whisk the flour, 1 cup sugar, baking soda, salt, cayenne, and cinnamon together; set aside.
3. Beat eggs and buttermilk together and set aside.
4. Melt butter and chocolate together in the top of a double boiler or in a metal bowl suspended over simmering water; make sure that the bottom of the bowl does not touch the water.
5. Add in cocoa powder and espresso; stir until thoroughly combined.
6. Add the egg mixture to the chocolate mixture.
7. Stir in the remaining 1 cup sugar, vanilla, and almond extract.
8. Stir the wet ingredients into the dry ingredients; mix until thoroughly combined and any lumps are dissolved.
9. Pour the batter into the prepared Mini-Bundt pans.
10. Bake for 20 minutes exactly; let the bundts cool for 10 minutes before inverting them onto a wire rack to finish cooling.
11. Delicious served plan or with a dollop of whipped cream or chocolate whipped cream.
Title: S'more Treats
Ingredients:
- 2 1/2 margarine
- 6 Splenda sugar substitute
- 3 mini marshmallows
- 1
- 3 1/2
- 1
Instructions:
1. Lightly spray 9-inch square baking pan with nonstick cooking spray. Place cereal in large bowl. Crumble graham crackers into 1/4-inch pieces; add to bowl. Toss to combine.
2. Combine margarine and sucralose-brown sugar blend in large microwavable bowl; microwave on HIGH 25 to 30 seconds or until margarine is melted. Add 2 1/2 cups marshmallows; microwave on HIGH 1 1/2 to 2 minutes or until marshmallows are melted, stirring after 1 minute. Stir until mixture is smooth.
3. Add marshmallow mixture to cereal mixture; stir to coat. Add remaining 1 cup marshmallows; stir until blended. Press evenly into prepared pan using waxed paper. Cool completely. Drizzle with chocolate, if desired. Cut into squares.
Title: Chocolate Dipped Peanut Butter Cookies
Ingredients:
- 1 creamy peanut butter
- 1/2 sugar
- 1 egg
- 4 roasted peanuts
- 1/2
Instructions:
1. Preheat your oven to 325*F. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2" apart on an ungreased cookie sheet. Flatten each ball, in a criss cross pattern with a fork.
2. Bake 18 to 20 minutes or until lightly browned. Cool 5 minutes. Remove from cookie sheet to a wire rack; cool completely.
3. Dip each end of the cookie into melted chocolate, shakinig off the excess. Now dip into chopped peanuts. Place cookies on wax paper(or parchment) which has been placed on the cookie sheet. Refrigerate until chocolate hardens. Enjoy!
4. Note:
5. To melt chocolate using microwave, heat in a microwavable bowl on high 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.
Title: Mom's Better Than Sex Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1 Cool Whip
- 1 instant vanilla pudding
- 16 crushed pineapple
- 1
Instructions:
1. Add eggs, oil and juice from oranges to cake mix. Beat, then fold in oranges, seperate into three 8in cake pans, bake at 350 until toothpick inserted in center comes out clean. Cool until COMPLETELY cool.
2. Frosting.
3. Large container of Kool whip, vanilla pudding mix, mix well together add crushed pineapples and juice. Frost cake and store in refridgerator.
4. I used to use double the icing but you may not have to. I just like to make it tall.
Title: Paleo Brownies
Ingredients:
- 16 almond butter
- 2 eggs
- 1 1/4 honey
- 1 vanilla extract
- 1/2 sea salt
- 1/2 baking soda
- 1
Instructions:
1. Blend almond butter, eggs, honey (or agave nectar) and vanilla in a bowl until smooth.
2. Blend in cacao, salt and baking soda.
3. Fold in chocolate chips.
4. Pour batter into greased 9 x 13 inch baking dish.
5. Bake at 325 degrees for 25-40 minutes, depending on your oven (it took me around 26 minutes).
Title: Frittelle Ricotta Uvetta E Cioccolato (Ricotta Fritters)
Ingredients:
- 1/2 ricotta cheese
- 2 unbleached all-purpose flour
- 3 eggs
- 7 golden raisins
- 7 chocolate chips
- 2 1/2 baking powder
- 1 lemon zest
- 1/2 salt
- sugar
Instructions:
1. In a large bowl, thoroughly mix together ricotta and flour. Add eggs, raisins, chocolate chips, orange peel, baking powder, zest and pinch salt. Mix thoroughly to combine.
2. In a deep sided skillet, pour in enough oil to come 1 inch up the sides of the pan. Attach a deep-fry thermometer and heat oil over medium-high heat to 365F to 370°F
3. Add batter in batches, a tablespoonful at a time, pushing the batter off the spoon with the rounded corner of a spatula (do not crowd the pan). Batter should puff slightly into balls. If not, slightly reduce heat.
4. Fry fritters, turning with a slotted spoon until golden on all sides, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; sprinkle generously with sugar and serve warm.