lumicero/recipes-ing2inst huggingface dataset:
Title: Devil's Food Cake With Chocolate Ganache
Ingredients:
- 1 1/2 unsalted butter
- 3/4 hot water
- 3/4 sour cream
- 3/4 cake flour
- 3 baking soda
- 1 salt
- 1/2 sugar
- 2 1/4 eggs
- 4 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; line bottoms with parchment paper. Butter parchment; dust with cocoa powder, tapping out excess. In a medium bowl, whisk cocoa with hot water until smooth. Whisk in sour cream; let cool. Into a medium bowl, sift together flour, baking soda, and salt; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3 to 4 minutes. Add eggs, one at a time, beating to combine after each; scrape down sides of bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in two parts, alternating with cocoa mixture and beginning and ending with flour; beat until combined.
3. Divide batter between prepared pans; smooth with an offset spatula. Bake until a cake tester inserted in centers comes out clean, 45 to 50 minutes. Transfer pans to a wire rack to cool 15 minutes. Invert cakes onto rack; peel off parchment. Turn cakes over; let cool completely, topside up. Transfer half of Chocolate Ganache (3 1/2 cups) to clean bowl of an electric mixer; set aside remaining. Let cool completely, stirring frequently, about 40 minutes. Attach bowl to mixer fitted with whisk attachment. Beat on medium-high speed until ganache holds soft peaks, 5 to 7 minutes.
4. Using a serrated knife, trim tops of cake layers to make level. Transfer one of the layers to a cake turntable or platter, and spread top with 1 1/2 cups whipped ganache. Top with remaining layer, cut side down, and spread remaining whipped ganache in a thin layer over entire cake, covering completely. Refrigerate until set, about 30 minutes.
5. Transfer cake to a wire rack set over a rimmed baking sheet. Pour reserved ganache over top, letting it run down the sides. If necessary, use a large offset spatula to spread from the center toward the edges, so that the cake is evenly and completely covered. Refrigerate until ganache has just begun to set, about 30 minutes. Transfer cake to a serving plate. Serve immediately, or refrigerate, covered with a cake dome, for up to 2 days.
Title: Chocolate Marshmallow Cake
Ingredients:
- 1 butter
- 4 eggs
- 4 sugar
- 2 vanilla
- 2 salt
- 1/8 flour
- 1 1/2 miniature marshmallows
- 10 butter
- 1/2 confectioners' sugar
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt sticks of butter in a small sauce pan over low heat.
3. Add cocoa to butter and stir.
4. Set aside and let cool.
5. In a large bowl, beat eggs until lemon yellow.
6. Add sugar, vanilla, salt, melted butter/cocoa mixture, and flour.
7. Bake at 350 for 30 minutes or until toothpick comes out clean.
8. While hot, completely cover top of cake with small marshmallows.
9. For icing, soften 1 stick butter in a microwave-safe bowl.
10. Transfer butter to mixing bowl, confectioners sugar, and 1/2 cup cocoa. Mix well, adding milk until desired consistency.
11. Top marshmallow cake with icing and serve.
Title: Blueberry Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat a 9x13 pan with non-stick cooking spray.
3. Empty blueberry pie filling into pan.
4. Drain pineapple.
5. Empty drained pineapple onto blueberry mixture and spread evenly.
6. Pour dry cake mix over mixture and spread evenly.
7. Cut butter into pieces and spread evenly over top of cake mix.
8. Bake for 1 hour.
Title: Almond Dacquoise
Ingredients:
- 6 powdered sugar
- 1 cornstarch
- 1 1/2 salt
- 6 cream of tartar
- 1/8 sugar
- 1/4 vanilla
- 3 powdered sugar
- 1 1/4 butter
- 1/4 vanilla
- 2
- 1
- 2
- 3/4
- 1/2
Instructions:
1. ALMOND DACQUOISE.
2. Combine almonds, powdered sugar, and cornstarch; set aside.
3. Place egg whites in bowl of electric stand mixer. Turn to medium-high and whip until foamy. Add salt and cream of tartar and continue whipping until soft peaks form. Sprinkle in sugar, vanilla and almond extract, beating until stiff peaks form. Reduce to low and quickly add almond mixture, mixing just until blended.
4. Using a pastry bag fitted with large (1/2-inch) plain tip, pipe mixture onto greased and floured baking sheets to form 3 (8-inch) circles. Bake at 250 for 35-45 minutes and cool on aluminum foil. Fill and frost with chocolate buttercream filling.
5. CHOCOLATE BUTTERCREAM FILLING.
6. Place egg yolks in bowl of electric stand mixer. Turn to medium-high and whip 2 minutes. Stop and scrape bowl.
7. Reduce speed to medium and gradually add powdered sugar, chocolate, butter and vanilla; continue beating until fluffy, about 5 minutes.
Title: Pie Filling Bars
Ingredients:
- 1 butter
- 1 1/2 margarine
- 4 granulated sugar
- 2 eggs
- 1/2 flour
- 1 salt
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease a 10-inch x 15-inch jelly-roll pan.
3. Cream the sugar and butter together until fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the flour, salt and vanilla, and beat until well-mixed.
6. Spread the batter in the prepared pan and using a knife or spatula, score into whatever size bars you desire.
7. In the middle of each of the bars, put about a tablespoon of the pie filling (doing this as neatly as possible makes for a prettier presentation).
8. Place on middle rack of preheated oven and bake for 25 to 28 minutes, or until lightly browned.
9. Let cool completely and re-slice into bars, then sprinkle with powdered sugar.
Title: Brownie Bourbon Balls
Ingredients:
- 1/3 applesauce
- 1/4 egg substitute
- 1 water
- 1 Bourbon
- 4 walnut pieces
- 1/3
Instructions:
1. Preheat oven to 350°.
2. Combine first 4 ingredients (including fudge packet from mix), stirring well.
3. Spread into an 8-inch square baking pan coated with cooking spray.
4. Bake for 30 minutes or until a wooden pick inserted near edge of pan comes out clean.
5. Cool in pan on a wire rack.
6. Crumble brownies; place in a food processor.
7. Add bourbon; process until mixture forms a ball (about 30 seconds).
8. Shape brownie mixture into 24 balls, about 1 1/2 tablespoons each.
9. Place nuts in a shallow bowl.
10. Roll balls in nuts, pressing gently to coat.
11. Store balls in an airtight container at room temperature for up to three days.
Title: Elegant Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 red cherries
- 1 crushed pineapple
- 1/2 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine pudding, eggs, soda, and oil, beat until well blended.
3. Stir in cake mix,pecans and pineapple, mix well.
4. Add cherries carefully, you don't want the cherries to fall apart.
5. Pour mix into 3 greased and flour cake pans, tap each to remove air bubbles.
6. Bake at 350 degrees for approximately 20 minutes.
7. Cool in pans for 15 minute then remove from pans to cool completely on wire racks.
8. Frost with Coconut Cream Cheese Frosting.
Title: Sugar Cookies
Ingredients:
- 8 cream cheese
- 1 margarine
- 2/3 sugar
- 1/2 flour
- 2
Instructions:
1. Combine cream cheese, margarine, 2/3 cup sugar and rum flavoring, mixing until well blended. Add flour; mix well. Chill several hours or overnight.
2. Shape rounded teaspoonfuls of dough into balls; roll in sugar. Place on ungreased cookie sheet; flatten slightly.
3. Bake at 350, 12 minutes.
Title: Crisp Almond Gingersnaps
Ingredients:
- 1 butter
- 1 margarine
- 1/2 sugar
- 2 corn syrup
- 2 cinnamon
- 2 cloves
- 1 ginger
- 1 baking soda
- 3 flour
Instructions:
1. Preheat oven to 325°F.
2. Combine butter, sugar, molasses, spices and soda in large bowl of electric mixer (or use hand mixer and a large mixing bowl. Beat until well blended and light.
3. Stir in nuts and flour.
4. On a lightly floured board shape dough into 2 logs about 10-inches long.
5. Wrap tightly in waxed paper or plastic wrap, chill overnight.
6. Cut in 3/8-inch slices and bake on greased cookie sheets in preheated oven until light brown, about 10 minutes.
7. Cool cookies on a wire rack.
8. Store in an airtight cookie tin in a cool dry place.
Title: Kiwifruit Dessert Sauce
Ingredients:
- 2 gelatin powder
- 1/3 cold water
- 2 kiwi fruits
- 3/4 sugar
Instructions:
1. Sprinkle gelatin over the cold water and set aside to soften. Peel the kiwifruit and blend in a food processor or blender until pureed. Be careful not to over-process; the black seeds will break and change the color of the puree.
2. Add the gelatin mixture to the kiwi puree. Heat mixture to about 110°F; do not overheat. If mixture gets too hot, pull off heat and stir constantly. Continue to stir until all gelatin is dissolved. Keep covered in a refrigerator.
Title: Low Carb Brownies
Ingredients:
- 1/2 butter
- 2 eggs
- 1 water
- 2 walnuts
- 2 Splenda sugar substitute
- 2 sugar substitute
- 1/2 Creme de Cacao
- 3
Instructions:
1. Preheat oven to 350 degrees; grease 8 X 8 baking pan.
2. Cream the butter with an electric hand mixer, add the eggs one at a time, beating well.
3. Melt chocloate with chocolate extract and water in the top of a double boiler.
4. Add melted chocolate, soy flour, chopped walnuts, sugar substitute to butter; Mix well, taste for sweetness, add more splenda IF needed;Pour into prepared pan; bake 15 minutes.
Title: Mangoes Foster With Creme Fraiche (By Bobby Flay)
Ingredients:
- 3 mangoes
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1/3 Bourbon
- 1/4 ground cinnamon
- 1/8 salt
- 1/2 pecans
- 1/2 creme fraiche
- sour cream
Instructions:
1. Heat the grill to high.
2. Halve each mango and remove the pits. (To make it easier, I have cut the mangoes in quarters because it makes it easier to cut them away from the pit.) Remove the peels from each mango half. Cut diamond shapes about 1/2-inch deep in the top of the mango flesh, but be careful to not cut all the way through.
3. Place a medium saucepan on the grates of the grill (or on stove top over medium heat). Add the butter and brown sugar to the pan. Cook, stirring occasionally until the sugar has melted and the sauce thickens slightly, about 5 minutes.
4. Remove the pan from the heat and add the bourbon. Using a long match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and chopped pecans.
5. Top mangoes with the sauce and garnish with a dollop of creme fraiche or sour cream, if using. (I usually skip the sour cream and just sprinkle a little extra chopped pecans).
Title: Maple Baked Apples
Ingredients:
- 4 apples
- 4 pure maple syrup
- 1/2 dried sweetened cranberries
- 1/2 cinnamon
Instructions:
1. core apples and place in baking dish.
2. Drizzle maple syrup in the center of each apple.
3. Sprinkle cranberries in the center of each apple and sprinkle with cinnamon.
4. Bake for 30 minutes at 350, occasionally spooning syrup over apples.
Title: Sugar-Free Oatmeal Banana Raisin Cookies
Ingredients:
- 3 bananas
- 2 rolled oats
- 1/3 vanilla extract
- 1 raisins
- 1
Instructions:
1. Preheat oven to 350°.
2. Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well.
3. Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray.
4. Bake for 15 minutes or until lightly browned.
Title: Corn Maja
Ingredients:
- 3 corn
- 1 coconut milk
- 5 sugar
- 2 coconut
- 1
Instructions:
1. Toast coconut in a skillet over medium heat until light brown.
2. Combine all ingredients and pass through a strainer.
3. Cook over low fire, constantly stirring until thick.
4. Pour into 1 ½-quart casserole and let cool.
5. Serve with toasted sweetened shredded coconut.
Title: Eskimo Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 water
- 3 quick-cooking oats
- 2 vanilla
- 1 1/2 powdered sugar
- 1/4 - 1/3
Instructions:
1. Let butter soften to room temperature.
2. Add sugar and mix thoroughly.
3. Add water, cocoa, vanilla and oats.
4. Cover and chill for 2-3 hours.
5. Pour powdered sugar in dish.
6. Roll walnut-sized bits of dough into balls, then roll in powdered sugar.
7. Store cookies in fridge.
Title: Greek Halvas Politikos
Ingredients:
- 1 olive oil
- 2 fine semolina
- 3 sugar
- 4 water
- ground cinnamon
Instructions:
1. Combine the sugar with water and bring it to a boil.
2. At the same time, brown the semolina in the oil on high heat, constantly stirring.
3. When the semolina is a golden brown, add the syrup, (be careful here it tends to froth up) turn down heat and keep stirring until you get a kind of thick mixture.
4. Poor into mold.
5. Unmold into a platter and sprinkle with ground cinnamon.
Title: Microwave Rice Pudding
Ingredients:
- 2 cooked rice
- 14 1/2 vanilla extract
- 1
Instructions:
1. Place ingredients in large microwave proof bowl.
2. Cook uncovered on medium, 50% power for 6 minutes.
3. Stir 4-5 times.
Title: Ginger Shortbread
Ingredients:
- 2 flour
- 1 ground ginger
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 brown sugar
- 1/2 - 1 crystallized ginger
Instructions:
1. Mix flour to salt ingredients well.
2. Cream butter and sugar together and add to dry ingredients.
3. Fold in crystallized ginger. Mixture will be crumbly.
4. Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes.
5. Cut while still warm.
Title: Possum's Southern Comfort Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 walnuts
- 1 1/2 milk
- 1/2
Instructions:
1. Preheat your oven to 350 degrees.
2. Grease or spray a 13"x9" cake pan.
3. Mix all ingredients thoroughly in good-sized bowl.
4. Add batter into the pan.
5. Bake at 350° for 75 minutes (cooking time will vary from oven to oven).
6. Test with a toothpick poked in the center- if it comes out without batter clinging to it, it's done.
7. Enjoy!
Title: Almond Torta
Ingredients:
- 1 1/2 flour
- 2/3 salt
- 1/4 Amaretto
- 6 vanilla extract
- 3 sugar
- 1/4 cream of tartar
- 1/3 sugar
- 6 strawberry
- 1
- 1/3
Instructions:
1. Preheat oven to 325 F.
2. Butter and flour a 10 inch bundt pan.
3. Stir together the almonds, flour and salt. Set aside.
4. Beat the egg yolks at high speed using an electric mixer for about 6 minutes or until they are thick and lightly colored.
5. Add the Amaretto and vanilla.
6. Gradually add 1/3 cup sugar, beating until it is dissolved. Set this mixture aside.
7. Wash and dry the beaters thoroughly.
8. In a large bowl, combine the egg whites and cream of tartar and beat until soft peaks form.
9. Gradually add 1/3 cup sugar, beating until stiff peaks form.
10. Gently fold the egg yolk mixture into the whites.
11. Then gently fold in the flour mixture, about 1/3 at a time.
12. Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in center comes out clean.
13. Invert the pan onto a plate. After 30 minutes, loosen the sides of the cake from the pan and remove the pan.
14. Serve topped with strawberries and whipped cream.
Title: Samoa Sheet Cake
Ingredients:
- 3 unsalted butter
- 3 sugar
- 12 eggs
- 4 1/2 flour
- 1 1/2 baking powder
- 4 1/2 kosher salt
- 1 1/2 milk
- 3 unsalted butter
- 1 confectioners' sugar
- 3 milk
- 1/2 sweetened flaked coconut
- 1/4 chocolate chips
- 2
- 1/2
Instructions:
1. Cake:
2. Preheat oven to 350 degrees. Grease and flour a 18 x 13 inch rimmed sheet tray.
3. Using a hand mixer cream butter and sugar until light and fluffy. Add eggs one at a time until combined.
4. In a separate bowl whisk together the flour, cocoa powder, baking powder and salt.
5. Add the dry ingredients in two batches alternating with the milk. Mix until just combined.
6. Pour into the prepared sheet tray and spread to an even layer.
7. Bake for 25-30 minutes until a toothpick inserted into the middle of the cake comes out clean. Allow cake to cool fully.
8. Spread the frosting on top of the cake. Sprinkle the toasted coconut over the cake followed by a drizzle of chocolate and caramel sauce.
9. Frosting:
10. Using a hand mixer beat ingredients until the mixture is light and fluffy.
Title: Mrs. Knobbes Gooey Butter Cake
Ingredients:
- 1 egg
- 1/2 butter
- 1 cream cheese
- 1 powdered sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Mix the cake mix with 1 egg and the butter and pat into a greased cake pan.
2. Mix and pour the remaining ingredients over the cake.
3. Bake at 350F for 35 minutes.
4. Dust the top with powdered sugar.
Title: Caramel Apple Cake
Ingredients:
- 1 1/2 Bisquick
- 2/3 granulated sugar
- 1/2 milk
- 2 apples
- 1 lemon juice
- 3/4 brown sugar
- 1/2 cinnamon
- 1 boiling water
Instructions:
1. Preheat oven to 350 F degrees.
2. Mix Bisquick and granulated sugar, add milk and stir until blended.
3. Pour into an ungreased 9x9x2" pan, top with apples, and sprinkle with lemon juice Mix brown sugar and cinnamon, sprinkle over apples.
4. Next, pour boiling water over apples.
5. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
Title: Steamed Persimmon Pudding
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vanilla extract
- 1 raisins
- 1/2 walnuts
- 1 lemon juice
- 1 all-purpose flour
- 1 cinnamon
- 2 baking soda
- 2 baking powder
- 1/4 salt
- 3 eggs
- 2
Instructions:
1. Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
2. Butter a pudding mold or coffee coan.
3. In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
4. In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
5. Beat the persimmon pulp with the eggs until well combined, and add to the batter.
6. Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
7. Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.
Title: Grandma Zena's 100 Year Old Popcorn Balls
Ingredients:
- 5 -6 white sugar
- 2 salt
- 1 vinegar
- 2 butter
- 5
- 3/4
Instructions:
1. Pop the popcorn and pour into a roaster and season with salt to taste.
2. Melt the white sugar and Dark Karo Syrup together.
3. Add vinegar and butter and cook to softball stage over med high heat.
4. Stir occassionaly.
5. pour over popcorn and form into balls.
6. Put in plastic sandwich bags to keep fresh.
Title: Apple Brown Betty
Ingredients:
- 4 -6 apples
- 1 sugar
- 2 cinnamon
- 1/4 butter
- 1 flour
- 1/2 brown sugar
Instructions:
1. Slice and core apples in baking dish; sprinkle sugar and cinnamon over apples.
2. Cream butter: stir in flour and brown sugar.
3. Spread smoothly over apples.
4. Bake at 300 degrees for 1 hour.
5. Serve warm.
6. (GREAT WITH ICE CREAM or plain).
Title: Caramel Candied Apple
Ingredients:
- 1 water
- 1 sugar
- 1/2 heavy cream
- 6 Red Delicious apples
- 3 fuji apples
- 3 white chocolate
- 1/4 pistachios
Instructions:
1. You'll also need: 10-inch square piece of styrofoam and 6 popsicle sticks or small wooden dowels.
2. In heavy-bottomed saucepan, combine water and sugar.
3. Over low heat, stir mixture gently until sugar is completely dissolved.
4. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color.
5. Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken.
6. Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
7. Insert popsicle sticks into bottom center of apples.
8. Dip top half of each apple into thickened caramel.
9. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple.
10. Refrigerate to harden.
11. Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth.
12. Transfer melted chocolate to pastry bag fitted with small (#1) writing tip.
13. Drizzle thin, random strips of white chocolate over each caramel apple.
14. Repeat melting and drizzling with semi-sweet chocolate.
15. Decorate each apple with pistachios, Red Hot candies, and a few small pieces of gold leaf, if desired.
16. Serve or refrigerate to serve later.
Title: Fresh Orange Butter Cookies
Ingredients:
- 1 orange zest
- 1 lemon, rind of
- 1 butter
- 1/4 margarine
- 1 salt
- 1 sugar
- 1/4 egg
- 2 all-purpose flour
Instructions:
1. Blend orange and lemon peels with softened butter or margarine.
2. Mix in salt and sugar.
3. Beat in egg and orange juice.
4. Stir in flour.
5. Mix well.
6. Chill dough until stiff enough to handle,the shape into 1 inch balls.
7. Place 2 inches apart onto ungreased cookie sheets.
8. Bake in preheated oven at 375 for 10-12 minutes.
9. Cool on wire racks.
Title: Chocolate Marshmallow Cupcakes
Ingredients:
- 1 sugar
- 1 flour
- 1/3 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/2 egg
- 1 milk
- 1/2 vanilla extract
- 1/4 hot water
- 1/3 marshmallow cream
- 1/2 confectioners' sugar
- 16 vegetable shortening
- 1 1/2 salt
- 1/3 vanilla extract
- 1 bittersweet chocolate
- 1 butter
- 3 light corn syrup
- 2
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 325ºF. Line a 12-cup cupcake or muffin pan with paper cupcake liners.
2. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt in a large mixing bowl.
3. Combine and whisk the egg, milk, oil, and vanilla in a separate bowl.
4. Using a spatula, combine the dry and wet ingredients, alternating between the two, starting with 1/3 of the dry ingredients and ending with 1/3 of the dry ingredients. Stir until smooth, then add the very hot water and stir until incorporated. Transfer the batter to a pitcher (it is easier to pour the batter than it is to scoop, as it is very thin). Pour the batter into the cupcake pan, fill each cup 3/4-full and bake for 15 minutes. Let the cupcakes cool for 5 minutes before filling. Load the frosting into a piping bag fitted with a round pastry tip. Insert the tip into the cupcakes and fill with a little frosting, then using the same tip, frost the tops of the cupcakes. Chill the cupcakes in the refrigerator for 15 minutes to set the frosting. Drizzle the frosted cupcakes with tepid ganache.
5. TO MAKE MARSHMALLOW FROSTING:
6. In a large mixing bowl, combine the marshmallow cream, sugar, shortening, salt, and vanilla extract, and stir until blended.
7. TO MAKE CHOCOLATE GANACHE:
8. Combine the chocolate, butter, hot espresso, and corn syrup in a microwave-safe bowl and heat, 20 seconds at a time until the chocolate is melted, stir until smooth. Drizzle the chilled, marshmallow frosted cupcakes with tepid ganache.
Title: Oat Cake Cookies
Ingredients:
- 6 quick oats
- 3 whole wheat flour
- 2 coconut
- 1 brown sugar
- 1 butter
- 4 eggs
Instructions:
1. Mix together dry ingredients and run them through the food processor (you will likely need to do this in batches).
2. Beat softened butter and eggs in a separate bowl.
3. Add processed dry mixture to butter and eggs, mix well.
4. Roll out the dough and cut with a cookie cutter or, alternatively, divide the dough and shape it into logs, refrigerate and cut slices.
5. **Note: the dough should be just moist enough to hold together. If it won't, add water until it does.
6. Bake at 350 degrees for 10-15 minutes (depending on thickness) or until the top of the cookie is firm to the touch.
Title: Peach Strata With Croissant
Ingredients:
- 2 -3 sugar
- 1 nutmeg
- 1/2 cinnamon
- 1/2 vanilla extract
- 3
- 4
- 1 1/2
- 1
Instructions:
1. Slice peaches into a large glass bowl and sprinkle with a mixture of 1/2 cup sugar, nutmeg and cinnamon; set aside.
2. Slice croissants into 1" slices and layer in a deep baking dish with cream cheese side up.
3. Spoon peaches over croissant slices.
4. Add a second layer of croissant slices on top.
5. Whisk eggs, milk 1/2 cup sugar and vanilla extract together until smooth.
6. Pour egg mixture over the layered croissants and peaches.
7. Let mixture set for one-half hour so that the egg mixture will be absorbed.
8. Sprinkle top with additional nutmeg and bake at 350°F.
9. for one hour until set and golden brown.
10. Serve with fresh peach slices and whipped cream (or, a scope of Ben and Jerry does it for me:).