lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten-Free Chocolate Pudding Pie
Ingredients:
- 375 coconut cream
- 250 maple syrup
- 4 salt
- 185 gelatin powder
- 1/4 vanilla extract
- 21 maple syrup
- 2 coconut oil
- 130 salt
- 25 maraschino cherries
- 70 maple syrup
- 60
- 1
- 90
- 125
Instructions:
1. Make pie crust by combining all ingredients for the crust in a bowl and mix well. Press onto a springform pan. Bake at 180C/360F for 8-12 minutes. Set aside.
2. Make the filling.
3. a. In a bowl, whisk together egg yolks, maple syrup, and salt. Set aside.
4. b. Mix gelatin powder and about 2 teaspoons of warm water in a small bowl. Set aside.
5. Celsius Heat coconut cream and yoghurt in a saucepan for about 3 minutes, stirring constantly. Do not allow it to come to a boil.
6. d. Temper the egg mixture. Ladle the hot coconut cream and yoghurt mixture in a thin stream into the egg mixture. Work it in slowly so that the eggs do not curdle.
7. e. Put the mix back into the saucepan together with the softened gelatin. Heat for about 2 minutes to dissolve the gelatin.
8. f. Add the chocolate chips and vanilla extract. Heat until chocolate is fully melted.
9. g. Allow this pudding to cool. About 15 minutes.
10. Make the glaze by combining cherries and maple syrup in a saucepan and simmer for 10 minutes or until thick and syrupy.
11. Assemble the pie.
12. a. Pour filling into crust.
13. b. Refrigerate overnight to set.
14. Celsius Top with glazed cherries.
Title: Swedish Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 baking powder
- 1/2 pecans
- 1
- 3/4
Instructions:
1. Cream butter and sugar together.
2. Add egg yolk, cream and vanilla; mix well.
3. Add flour sifted with soda, then half of chopped nuts.
4. Form dough into small balls, dip in egg white, then dip in chopped pecans.
5. Make small indent in center of each cookie and fill with jelly.
6. Bake at 350 degrees for 20 minutes.
7. Remove carefully, as they are fragile.
Title: French Pastry Cream
Ingredients:
- 2 1/4 milk
- 4 sugar
- 2/3 cornstarch
- 1/4 flour
- 1/4 vanilla
- 2
Instructions:
1. In a medium saucepan, heat 2 cups milk to boiling.
2. While milk is heating, whisk egg yolks, sugar and remaining 1/4 cup milk.
3. Whisk in cornstarch and flour until smooth.
4. Temper the egg mixture by slowly whisking in about 1/3 of the heated milk, then whisking in the remaining milk.
5. Return mixture to saucepan and cook over medium-high heat until mixture thickens and boils.
6. Whisk constantly.
7. Reduce heat to low and cook for another 2 minutes.
8. Remove from heat and stir in vanilla or other flavorings.
9. Pour into a bowl, press plastic wrap on the surface to prevent a skin from forming and cool to room temperature before chilling for at least 2 hours.
Title: Final Liberation Diet Chocolate Yoghurt
Ingredients:
- 1 cocoa powder
- 3 artificial sweetener
- 1/4 Splenda sugar substitute
- 140 vanilla flavoring
- 2 nonfat plain yogurt
- chocolate
Instructions:
1. Grate part of a piece of your preferred chocolate into a bowl. I used Dark Bitter chocolate for the strongest chocolate flavour) but I'm sure that bittersweet or even white chocolate would be fine if you prefer! :). Put aside.
2. Spoon Cocoa powder into a small plastic tub. (A cleaned, used individual yoghurt tub is ideal - plastic is good because it doesn't warm the yoghurt like pottery or glass would.).
3. Add the granulated sweetener and mix it well with the cocoa.
4. Add the vanilla flavouring and a small 3/4 teaspoon or so of the yoghurt.
5. Using teaspoon mix well until all the cocoa is mixed in and it forms a very thick paste. If necessary add a little more yoghurt. Should only take a few seconds.
6. Add a little more of the yoghurt - a teaspoon or two and mix that in well. Then add the rest of the yoghurt and stir it well.
7. Add the grated chocolate and stir into the yoghurt.
8. DEVOUR!
9. Note: I kept the sweetness on the light side because it's easy to add more. I actually added another 1/2 tsp sweetener but it kind of depends how heaped you make those teaspoons - I don't ! If you find it's already a bit too sweet then you can add a little more yoghurt.
10. This would stand the addition of some preserved cherries or other fruit such as small pieces of orange, banana, butterscotch or toffee chips and even a little kirschwasser, rum or Baileys if you're feeling indulgent. If you're feeling really indulgent you could add cherries, liqueur and top with whipped cream, then sprinkle some grated chocolate or candied citrus fruit or zest for presentation.
11. Can easily be prepared in larger volumes and chilled.
12. UPDATE:
13. I did make it again later - and yes it is absolutely delicious with small pieces of chopped up ripe banana :).
Title: Gourmet Banana Pudding
Ingredients:
- 3 bananas
- 2 sour cream
- 8 sweetened condensed milk
- 1 Cool Whip
- 8 instant vanilla pudding
- 2 milk
- 1
Instructions:
1. In 1 quart bowl whisk pudding and 1 cup milk.
2. Stir in sweetened condensed milk.
3. Fold in sour cream, cool whip, and bananas.
4. In a 9x13 pan put a layer of wafers.
5. Pour on pudding.
6. Sprinkle crushed wafers on top.
7. Refrigerate couple hours.
8. Enjoy.
Title: Fresh Berry Cake
Ingredients:
- 300 butter
- 300 sugar
- 100 plain flour
- 200 baking powder
- 1 1/2 eggs
- 6 strawberry
- 250 raspberries
- 125 icing sugar
- 0.5 butter
- 8 -12 icing sugar
- 0.5 vanilla extract
- 150 strawberries
- blueberries
Instructions:
1. Preheat the oven to gas 4, 180C, fan 160°C Butter and line the bases of 3x20cm (8in) round sandwich tins with nonstick baking paper.
2. Beat two thirds of the cake ingredients together in a large bowl using a stand mixer or an electric beater until you have a smooth batter. Divide equally between the tins and level the top of each. Put the oven and bake for 30 minutes, or until a skewer comes out clean and the sponge is golden. Make up the remaining mixture and cook it as soon as the others are out. Once the sponges have cooled for a few minutes, tip onto a cooling rack and leave until completely cold.
3. Meanwhile, make the buttercream by beating the ingredients together. Once the sponges are cold, put one on the base of your presentation plate or stand and spread with a little buttercream, followed by the strawberry jam. Slice the strawberries and arrange them on top. Add another layer of sponge, then spread on more buttercream and the next flavour of jam followed by the blueberries. Add the final layer of sponge, then top with the remaining buttercream, smoothing it out or making it wavy. Top with more berries, but don't overdo it, or it will be hard to cut! Dust with icing sugar if you like.
Title: Crispy Ginger Cookies
Ingredients:
- 125 butter
- 1/2 white sugar
- 1 egg
- 1 3/4 self-raising flour
- 1 ginger
- 2
Instructions:
1. Preheat oven to 180º Celsius (356º Fahrenheit).
2. Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
3. Add the egg and continue to beat well.
4. Add the flour, crystallised ginger and half of the cornflakes (1 cup). Mix together with either a spoon or your hands.
5. On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
6. Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
7. Grease a baking tray with cooking spray/butter or cover with baking paper. Put the cornflake covered balls on the tray about 5cm apart from each other. Flatten the top of the ball with a fork gently.
8. Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
9. Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. The cookies start to really crispen once cooled.
Title: Pecan Banana Bars With Creamy Cream Cheese Frosting
Ingredients:
- 1/2 unsalted butter
- 1 1/3 sugar
- 2 eggs
- 1 sour cream
- 1 real vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/2 pecans
- 3 bananas
- 2 heavy whipping cream
- 8 cream cheese
- 1 1/2 powdered sugar
- 1 vanilla
- 1 salt
- 1/2 pecans
Instructions:
1. Preheat oven to 350*.
2. Grease a jellyroll/sheet pan with crisco solid shortening, then line with parchment and then grease and flour the parchment, tapping out the excess flour. I usually grease the pan heavily, fit the parchment in the pan and smoosh it to coat with crisco, peel up the parchment and turn it upsidedown so the greased side faces up, smoosh it down again and then flour. Be sure to tap out the excess flour.
3. Cream sugar and butter with paddle until light and fluffy.
4. Add eggs one at a time, scraping bowl after incorporating.
5. Add the sour cream and vanilla.
6. Sift the flour soda and salt together and stir to make sure they are incorporated. Add the ground nuts making sure they are all coated with flour mixture. Scrape down the bowl.
7. Stir in the mashed bananas and scrape down the bowl.
8. Spread into the jelly roll pan with an offset spatula getting the batter as evenly distributed as possible.
9. Bake at 350* for 25 minutes or until your tester comes out clean. My oven is fast and my bars are done in 22 minutes.
10. Cool in the pan for 15 minutes and then flip onto a cooling rack. Peel the parchment off of the cake carefully; I usually peel it in thirds.
11. Cool for two hours.
12. Bars can be cut at this point if you want to freeze them for unexpected company, otherwise just cover them tightly until you are ready to frost with Creamy Cream Cheese Frosting.
13. FROSTING:
14. Whip the heavy cream until stiff peaks form.
15. In a separate bowl whip the cream cheese, powdered sugar, vanilla and salt.
16. Carefully fold in the whipped cream and frost your bars and sprinkle with the chopped pecans.
17. You can frost them a few hours ahead of time but cover and refrigerate them.
18. Cut into 32 bars and enjoy!
Title: Lord Baltimore Cake
Ingredients:
- 3/4 butter
- 1 1/4 sugar
- 8 cake flour
- 2 1/2 salt
- 1/4 baking powder
- 1 milk
- 3/4 vanilla extract
- 1/2 sugar
- 1/2 cream of tartar
- 1/2 water
- 1 1/2 salt
- 1/4 vanilla
- 1/2 pecans
- 1 maraschino cherry
- 3
- 1
- 1/2
Instructions:
1. Cream butter; gradually add sugar; beat until fluffy.
2. Beat egg yolks until thick and slowly add to the mixture.
3. Mix together the cake flour, salt, and baking powder and add alternately with the milk.
4. Add extracts.
5. Pour mixture into 3 greased and floured 9-inch layer pans.
6. Bake at 350 degrees for 25-30 minutes.
7. Invert pans and continue cooling.
8. Lord Baltimore Frosting.
9. Mix sugar, cream of tartar, water and salt.
10. Bring to boiling, stir until sugar is dissolved.
11. Slowly add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes.
12. Beat in vanilla.
13. To 2 cups of frosting add remaining ingredients.
14. Spread first layer of cake with half of the fruit frosting, cover with second layer.
15. Spread with remaining fruit mixture.
16. Top with third layer.
17. Frost entire cake with remaining plain frosting.
Title: Giant's Thumbprint Cookies
Ingredients:
- 8 unsalted butter
- 2/3 sugar
- 1/4 vanilla bean
- 1/8 salt
- 2 all-purpose flour
- 1/4
Instructions:
1. Preheat the oven to 350°. Butter a baking sheet.
2. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter and sugar together until fluffy. Add the vanilla scrapings and salt and mix until incorporated. Add the flour and mix at low speed until incorporated. Using your hands, roll the dough into golf-ball-sized balls and arrange them 2-inches apart on the cookie sheet, flattening them out a bit as you go. Using your thumb, press the top of each cookie to make a shallow well. Roll your thumb back and forth to widen the well. Using a small spoon, fill the wells with jam.
3. Bake until very lightly browned around the edges, 25 to 30 minutes. Let cool on the pan. Store in an airtight container.
Title: Easy Lemon Meringue Pie
Ingredients:
- 410 lemon
- 1 eggs
- 3 sugar
- 6 butter
- 200
- 50
Instructions:
1. To make pie crust, mix crushed biscuits and melted butter and press into a greased 9 inch pie plate.
2. Put into fridge to set.
3. To make filling, mix condensed milk, egg yolks, 2 tbsp sugar and lemon juice and zest until smooth. You can add more or less lemon juice according to your taste.
4. Pour mixture into chilled crust.
5. To make meringue, Whip egg whites with a pinch of salt until foamy.
6. Add 4 tbsp sugar gradually and keep whipping until stiff peaks form.
7. Spoon on top of filling and bake in the oven at 160 C until peaks turn golden (about 15-20 minutes).
8. Remove from oven and allow to cool. Chill further in the fridge.
Title: Basboosa
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 vanilla
- 2 eggs
- 2 semolina
- 2 baking powder
- 3/4 yogurt
- 1 cardamom powder
- 1 1/2 water
- 1 sugar
- 1 cardamom powder
- 2 lemon juice
Instructions:
1. cream the butter, sugar, vanilla.
2. add the eggs, beat again.
3. fold in semolina/yogurt/semolina/yogurt with spatula.
4. pour into 8 x 8 pan, bake 350 for 30 minutes.
5. while baking, boil the Syrup ingredients in a small sauce pan for 4-5 minutes, set aside to cool.
6. allow the cake to cool for at least an hour after baking, spoon the syrup over the top of it.
7. traditionally it is cut into diamond shaped pieces and removed from the pan. at home, it disappears so fast that i dont bother. we just cut out square chunks that look like cornbread and eat it with our chai :) Enjoy!
Title: Rainbow Layer Cake With Buttercream Frosting
Ingredients:
- 2 water
- 2 eggs
- 1 shortening
- 6 butter
- 2 powdered sugar
- 1 vanilla
- 1 milk
- 1
- 2
- 3 -4
Instructions:
1. Heat oven to 350°F Spray 3 (8-inch) round cake pans with cooking spray.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
3. Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
4. Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
5. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
6. Wash cake pans. Bake and cool remaining 3 cake layers as directed.
7. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
8. Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Title: Pan Fry Coconut Rice Cake
Ingredients:
- 2 1/2 medium grain rice
- 2 1/2 glutinous rice
- 1 coconut milk
- 1/2 water
- 1/2 sugar
Instructions:
1. In a rice cooker add rice and wash until the water is clear. Add the coconut milk, water, and sugar. Blend mixture and place into the rice cooked and cook.
2. After the rice had been cook blend in the shredded coconut and mix well. Using a 2” x 1/2” round ring to form the cakes.
3. In a 12” nonstick skillet lightly coated with oil add all of the coconut rice into the skillet and toast the rice to a golden brown. Will take about 10 minutes per side on medium heat.
Title: Three Berry Kuchen
Ingredients:
- 1 3/4 unbleached flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2/3 unsweetened applesauce
- 4 nonfat plain yogurt
- 1/4 white sugar
- 2 fresh lemon rind
- 1 raspberries
- 2 blackberries
- 1/4 brown sugar
- 2 butter
Instructions:
1. Combine 1 ½ cups flour, baking powder, baking soda, and salt in small bowl.
2. In large bowl, whisk together applesauce, egg whites, yogurt, white sugar, and lemon peel.
3. Stir mixtures together and spread into sprayed 10-inch cake pan; sprinkle berries over batter.
4. Combine remaining flour and brown sugar in small bowl; cut butter in with pastry blender until mixture resembles coarse crumbs, and sprinkle over berries.
5. Bake 50 to 55 minutes at 350 degrees, or until lightly browned; cool on wire rack.
Title: Chocolate-Gingersnap Bourbon Balls
Ingredients:
- 1 cinnamon
- 1/2 powdered sugar
- 3/4 pecans
- 1 walnuts
- 1 honey
- 3 Bourbon
- 1/4
Instructions:
1. In a large bowl, combine cookie crumbs, cinnamon, nuts, and sugar.
2. In the top of a double boiler (over hot water) or in a saucepan (over low heat), combine chocolate and honey; heat and stir until chocolate is melted (approx 2-3 minutes).
3. Mix in bourbon until smooth and well blended.
4. Stir chocolate-bourbon mixture into crumb mixture until well blended.
5. Flour your hands and shape dough into 1-inch balls.
6. Refrigerate until firm.
Title: Christmas Pudding
Ingredients:
- 1 suet
- 1 brown sugar
- 1 potato
- 1 carrot
- 1 apple
- 1 raisins
- 1 currants
- 2 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 walnuts
Instructions:
1. Mix in order given.
2. Spoon into 10 cup pudding pan.
3. Cover with foil and tie with string.
4. Pour boiling water 1/2 way up steamer and immerce pan.
5. Steam 3-4 hours.
Title: Kahlua Flourless Fudge Cake
Ingredients:
- 7 granulated sugar
- 1 unsalted butter
- 1/2 bittersweet chocolate
- 1/2 pure vanilla extract
- 1 Kahlua
- 1
- 3
Instructions:
1. Preheat oven to 300°F.
2. Grease and flour a 10-inch springform pan.
3. Place egg whites and sugar in a mixer and whip into firm peaks.
4. Meanwhile, melt butter over medium heat.
5. When melted, add chocolate, stirring occasionally until smooth.
6. Quickly add vanilla extract, espresso, Kahlua, and chocolate butter mixture to the egg white mixture, gently folding until smooth.
7. Pour into prepared cake pan and bake on center rack for 40 minutes.
8. Remove from oven.
9. Wait 5 minutes and press sides down so the top of the cake is even.
10. Cool and refrigerate for 4 hours or until set.
11. Remove cake from pan and cut with a hot knife into 8 pieces.
12. Serve with fresh berries and vanilla ice cream if desired.
Title: Original Nestle Toll House Chocolate Chunk Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Combine flour, baking soda and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
3. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.
Title: Filling's in the Middle Yellow Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 sour cream
- 1 pecans
- 1 chocolate chips
- 1 miniature marshmallow
- 1
Instructions:
1. In a large mixing bowl, combine first 5 ingredients and beat on low for 2 minutes until combined.
2. Pour half the batter into a greased and floured 10" tube pan.
3. Combine pecans and chocolate chips and sprinkle half over batter, then top with marshmallows.
4. Pour remaining batter over, then sprinkle with rest of pecan mixture.
5. Bake at 350°F for 55 to 60 minutes or until a toothpick inserted in center comes out clean.
6. Cool for 10 minutes and then remove from pan.
7. When cool, sprinkle with powdered sugar.
Title: Old Dominion Nut Cake
Ingredients:
- 1 flour
- 1 sugar
- 3/4 butter
- 1/2 molasses
- 1 baking soda
- 1 Bourbon
- 2 pecans
- 2 walnuts
- 6 raisins
- 1 eggs
- 2 ground cloves
- 2 ground cinnamon
- ground nutmeg
Instructions:
1. Preheat oven to 275°F.
2. Coat raisins and nuts with flour and set aside.
3. Cream butter and sugar, then add eggs one at a time.
4. Add molasses and spices, then add floured nuts and raisins.
5. (Note: if not using raisins you may wish to add extra nuts) Last add whiskey and soda mixture.
6. Bake in large bundt pan lined with waxed paper for 3 to 3 ½ hours over a pan of water set on the oven floor.
7. Keeps for weeks wrapped in aluminum foil.
8. For a Christmas cake that will last even longer wrap cake in cheesecloth dampened with Bourbon and then in foil and store in a cool place. Check Cheese cloth at least once a week and dampen again as needed.
Title: Poppy Seed Flourless Cake
Ingredients:
- 1 1/2 poppy seeds
- 3 potato starch
- 6 baking powder
- 1 eggs
- 1 sugar
- 7 vanilla extract
- 2 unsalted butter
- powdered sugar
Instructions:
1. Grease 9" Springform pan and line bottom with parchment.
2. Preheat oven to 300 F.
3. Using a coffee grinder, grind the poppy seeds in batches for about 20 seconds. The seeds will become sticky.
4. Combine with potato starch in large bowl.
5. Beat egg yoks until slightly thickened. Slowly add sugar and vanilla. Slowly pour in butter, then add poppy seed mixture. Beat until combined.
6. Using clean bowl and whisk, beat egg whites until they form soft peaks. Fold them in batter and pour into prepared pan. Bake for 50-60 minutes until toothpick inserted in center comes out fairly dry. Cool on wire rack for an hour before unmolding. Dust with powdered sugar or cocoal before serving.
Title: Easy Strawberry Trifle
Ingredients:
- 2 fresh strawberries
- 1 instant vanilla pudding
- 1 Cool Whip
- 2
Instructions:
1. Hull and slice strawberries and put into a large bowl. Add strawberry glaze and set aside to get sweet. (You could use cherry filling, pineapple with preserves or whatever you like).
2. Make pudding according to directions. (You could use white chocolate, cheesecake or chocolate pudding). Set in refrigerator until ready to use.
3. Bake cake according to directions for a 13 x 9 cake. (You could use pound cake, angel food cake or even chocolate cake)
4. When cake is cool, cut into cubes.
5. Using a punch bowl, or any large glass bowl, layer 1/3 of the cake. Spread 1/3 of strawberry glaze over cake. Add 1/3 of the pudding. Top with 1/3 of cool whip.
6. Repeat layers ending with cool whip.
7. Cover and refrigerate for about 3 hours.
8. I make it with strawberries, yellow cake mix and cheesecake pudding.
9. Try strawberries, pound cake and white chocolate or cherries, chocolate cake with cheesecake pudding -- or whatever -- try one and let me know! Just have fun!
Title: White Chocolate Haystacks
Ingredients:
- 1 craisins
- 1/2 white chocolate chips
- 7
Instructions:
1. Melt chocolate, mix craisins and cereal with chocolate.
2. Spoon by tablespoons onto waxed paper.
3. Put in refrigerator until cool.
4. Store in an airtight container.
Title: Chocolate Quinoa Cake
Ingredients:
- 1 cocoa powder
- 2 bananas
- 3 eggs
- 4 vanilla
- 5 honey
- 6 dark chocolate
- 7 cocoa powder
- 1
- 9
Instructions:
1. See thenutbutterhub.com/chocolate-quinoa-mug-cake-gluten-free-chocolate-cake/for directions.
2. For more recipes check TheNutButterHub.com.