lumicero/recipes-ing2inst huggingface dataset:
Title: Gratin of Oranges
Ingredients:
- 8 navel oranges
- 3 sugar
- 3 rum
- 3 lemon juice
- 1 orange zest
- 1/4 powdered sugar
- 1
- 2
- 1/3
Instructions:
1. Peel and slice the oranges: Using a sharp paring knife, slice off the bottom and the top of each orange, exposing the flesh underneath; following the curve of the fruit, cut a one-half to 1-inch wide vertical strip of the peel; repeat, working your way around the orange until you've cut away all the peel; trim any white pith.
2. Slice the orange into quarter-inch slices and place in a baking dish (a 12-inch round dish works well).
3. Repeat, using all of the oranges.
4. In a small heat-proof bowl, combine the egg yolks, sugar, orange juice, rum, lemon juice and orange zest and stir to combine with a whisk.
5. Place the bowl over a small pan of simmering water, like a double-boiler, and continue stirring with the whisk; the mixture will foam a little, then turn pale and finally thicken after about 3 to 5 minutes.
6. When the mixture is thick enough that the whisk leaves tracks in it, remove the bowl from the heat, whisk rapidly to cool it down, and pour it through a fine strainer into a clean bowl.
7. Cover with plastic wrap and refrigerate (the dish can be prepared to this point up to 8 hours in advance and refrigerated separately).
8. When almost ready to serve, beat the whipping cream with a balloon whisk until it forms stiff peaks.
9. Stir the egg mixture to loosen it, adding any orange juice that has collected in the bottom of the baking dish.
10. Gently fold the egg mixture into the whipping cream.
11. Sprinkle the oranges with the powdered sugar and stir to combine.
12. Spoon the egg mixture over the oranges in a haphazard pattern (there won't be enough to completely cover the fruit, so don't worry).
13. Sprinkle with the slivered almonds and place the baking dish under a cold broiler as close to the flame as possible.
14. Turn on the broiler and heat just until the gratin puffs and browns, about 4 to 5 minutes.
15. Alternatively, you can brown the top with a creme brulee torch. Serve immediately.
Title: Jan’s Sugar Cookies Cut Outs
Ingredients:
- 2 unbleached flour
- 1 1/2 baking powder
- 1/4 salt
- 6 butter
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1 milk
- 1 vanilla
Instructions:
1. Stir together flour, baking powder and salt. Set aside.
2. Beat butter and shortening with an electric mixer for 30 seconds. Add sugar and beat until fluffy. Add egg, milk, and vanilla. Beat well.
3. Add dry ingredients; beat well. Divide dough in half -- cover and chill about 3 hours. Working with half the dough at a time -- on a lightly prepared surfae ( flour mixed with powdered sugar) roll to 1/8” thickness.
4. Cut into desired shapes. Place on an UNGREASED cookie sheet and bake at 350 degrees for 7 to 8 minutes -- or until done. (when edges start to brown). Cool slightly and remove to a wire rack to cool. Makes 36 to 48 cookies.
5. Frost when cool and decorate if desired. *** I like to make these in small stars and hearts to tuck in a cookie tray. Also like the edible glitter on them.
6. Frosting.
7. Sifted powdered sugar -- 2 cups -- gradually add a couple Tablespoons of milk and mix well -- adding more milk to get the desired consistency -- should be spreadable not runny. If too thin. add more powdered sugar. If
8. desired -- divide frosting and tint with a toothpick dipped in food coloring to get the desired delicate shade you desire. Immediately top with sprinkles, edible glitter etc. Allow several hours for the frosting to harden. I leave them over-night. Enjoy!
Title: Ultimate Raisin Slice
Ingredients:
- 1 1/3 raisins
- 1 water
- 1/2 sugar
- 2 1/2 cornstarch
- 2 water
- 2 lemon juice
- 1 margarine
- 2 flour
- 1 sugar
- 2 baking powder
- 1 margarine
- 1 egg
- 2 brown sugar
Instructions:
1. FILLING.
2. Over medium heat bring raisins and water to boil, simmer two minutes and stir in sugar.
3. Dissolve the cornstarch in the water and add to raisin mix to thicken, you can use a little more cornstarch if needed to thicken the filling.
4. When thickened remove from heat and add the lemon juice and the tablespoon of margarine, cool.
5. BASE AND TOP MIXTURE.
6. In large mixing bowl add the flour, sugar, Baking Powder and mix with a whisk.
7. Cut in the margarine.
8. Stir in the small egg with a fork.
9. ASSEMBLE.
10. In a 9x9 pan spread a little over half of the Base And Top mixture in pan, reserving the rest for the top.
11. Spread the cooled raisin filling over the base and put the remainder of the Base and Top mix over raisin filling, at this point it may look a little'messy' I find dropping bits all over the top and use the palm of my hand to even it out a bit works well for me.
12. Not to worry when you still see the raisin filling here and there as this spreads as it bakes.
13. Sprinkle the 2 tablespoons of sugar over the top, bake at 350 for 30-35 minutes (until nicely browned).
14. Note, I often make double the filling, make up one and a half times the base and bake in a 9x13 pan when baking for a crowd.
Title: Pineapple Ambrosia
Ingredients:
- 1 pineapple chunks
- 1 sour cream
- 2 honey
- 125 crystallized ginger
Instructions:
1. Drain pineapple well.
2. Chop ginger roughly.
3. Combine pineapple, ginger, sour cream and honey in a medium sized non-metal bowl.
4. Mix well.
5. Cover with plastic wrap and leave overnight for the mixture to set and the flavours to mingle.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 cinnamon
- 1/4 dark chocolate
- 1 1/2
- 2
Instructions:
1. Space two racks in the middle of the oven then preheat to 325°F.
2. You will need 4 cookie trays, depending on the type you have, you will need to use parchment paper. I use a type that never needs greasing or parchment paper because it has a rough texture and is not dark.
3. In a small saucepan, melt the butter over medium heat. Bring it to a boil and boil for about about a minute.
4. Place the two sugars in a bowl then pour the hot butter into it. Beat with a mixer about a minute, then add the eggs and vanilla and beat until light and creamy, about 2 minutes.
5. In another bowl. whisk together the flour, baking soda, salt and cinnamon. Add the dry ingredients to the butter mixture on low speed, just until incorporated. Stir in the chocolate chips and pieces just until combined.
6. Using a medium cookie scoop, scoop 9 cookies onto each tray, spacing them evenly apart. Bake two trays at a time for, rotating the trays from top to bottom halfway through the baking.
7. Bake until edges are golden and almost set, approximately 14 minutes. Let cool on rack for 5 minutes before transferring to a cooling rack to cool.
Title: Wicked Whoopie Pies
Ingredients:
- 4 flour
- 2 salt
- 2 baking soda
- 1 sugar
- 2 hot water
- 1 butter
- 1/2 shortening
- 1/2 eggs
- 1 vanilla
- 2 marshmallow cream
- 1 vanilla
- 6 flour
- 4 milk
- 4 confectioners' sugar
- 4 shortening
- 4
- 1 1/2
Instructions:
1. Shell: Mix together shortening, butter, sugar, eggs and vanilla.
2. Sift together dry ingredients and set aside. Add milk, cocoa and hot water. Then add the dry ingredients.
3. Scoop large rounded spoonfuls of batter onto a greased cookie sheet and space at least 2-inches apart.
4. Bake at 350° for 10 minutes.
5. Filling: Add all ingredients in a bowl and beat until smooth. Then place scoop of filling between two of the shells and enjoy!
Title: Pumpkin and Walnut Bread Pudding (Crock Pot)
Ingredients:
- 3 eggs
- 1 solid-pack pumpkin
- 1 1/2 ground cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 3 sweet sherry
- 3/4 sugar
- 2 milk
- 3 walnuts
- 1/2 heavy cream
Instructions:
1. In a large bowl, whisk the eggs until smooth.
2. Whisk in the pumpkin, cinnamon, nutmeg, and cloves until well mixed.
3. Whisk in the sherry, sugar, and milk until smooth.
4. Stir in the bread cubes and nuts.
5. Turn the mixture into a 3 1/2-quart electric slow cooker.
6. Cover and cook on the high heat setting 2 1/4 to 2 1/2 hours, or until puffed (do not cook on the low heat setting for a longer time).
7. Remove the lid and continue cooking on high 20 to 30 minutes longer.
8. Serve warm or at room temperature, topped with heavy cream.
Title: Gimme S'more Please
Ingredients:
- 1/3 butter
- 18 graham cracker squares
- 1/3 sugar
- 12 marshmallows
- 2 milk
- 1 1/2 instant chocolate pudding mix
- 6 Cool Whip
- 8
- 1/4
Instructions:
1. Melt butter in the microwave.
2. Put graham crackers in a plastic bag and use a rolling pin to crush to fine crumbs. (abt 1-1/2 cup crumbs).
3. Pour into 8X8X2 baking pan and stir in sugar.
4. Add melted butter and make sure it's thoroughly combined. Remove 1/3 Celsius cracker mixture and reserve for later. Press remaining crackers evenly to cover the bottom of the pan. Place in the freezer 10 minutes.
5. Microwave fudge topping (remove lid first) abut 30-45 seconds on high heat. (until warm enough to pour) Pour over the chilled graham cracker crust.
6. Sprinkle 1 cip of the marshmallows over the fudge topping.
7. Pour Milk into a large bowl, beat in pudding mix with electric mixer in medium speed for 2 minutes.
8. Stir in half of the cool whip. Pour this mixture over the marshmallows.
9. Sprinkle the reserved marshmallows and graham cracker crumbs as well as the chocolate chips over the top.
10. Cover with foil and refrigerate at least 4 hours. (or pop in the freezer until firm).
Title: Florida Keys Cake
Ingredients:
- 1 buttermilk
- 1 eggs
- 1/4 cream of coconut
- 3 sweetened flaked coconut
- 1/3 sugar
- 2 cornstarch
- 1 cream cheese
- 1/4 eggs
- 4 sour cream
- 3 key lime juice
- 1
- 1/2
- 1
Instructions:
1. Combine first 5 ingredients in a mixing bowl; beat at medium speed with an electric mixer 4 minutes. Stir in 1 cup coconut. Divide batter evenly between 2 lightly greased 10-inch round cakepans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans, and cool completely on wire racks.
3. Split cake layers in half horizontally to make 4 layers. Crumble 1 cake layer into fine crumbs. Toss cake crumbs with remaining 1 cup coconut; spread on a baking sheet. Bake at 350° for 10 minutes or until coconut is toasted. Set aside.
4. Combine sugar and cornstarch. Beat cream cheese at high speed with an electric mixer until creamy; gradually add sugar mixture, mixing well. Add eggs, 1 at a time, beating after each addition. Stir in sour cream and lime juice, blending well.
5. Place 1 cake layer, cut side up, in the bottom of a lightly greased 10-inch springform pan. Spoon 1/3 cheesecake batter over cake layer; repeat procedure with remaining cake layers and cheesecake batter. (See tip.).
6. Bake at 325° for 1 hour or until set. Cool completely in pan on a wire rack. Cover and chill at least 4 hours.
7. Run a knife around the edge of pan, releasing sides. Spread frosting over top and sides of cake. Pat reserved crumb mixture generously around sides and top of cake. Chill at least 1 hour before serving. Store in refrigerator.
8. Tip: It may be necessary to use a foil collar around the springform pan to hold the cake and cheesecake mixture once it's layered in the springform pan. Cut a piece of aluminum foil long enough to fit around the 10-inch springform pan, allowing 1-inch overlap; starting from 1 long side, fold foil into thirds. Lightly grease 1 side of foil. Wrap foil around outside of pan, greased side against pan, allowing it to extend to 1 1/2 inches above rim to form a collar; secure with string or masking tape. Bake as directed.
Title: Chocolate Chip Cookie Dough Dip
Ingredients:
- 1/2 butter
- 1/3 brown sugar
- 1 vanilla extract
- 1 cream cheese
- 1/2 confectioners' sugar
- 3/4
- 1/2
Instructions:
1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in the vanilla and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips and nuts, if using.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chocolate chips or nuts, if you choose.
Title: Vanilla Buttercream
Ingredients:
- 4 granulated sugar
- 1 unsalted butter
- 1 1/4 salt
- 1/4 vanilla extract
- 1 1/2
Instructions:
1. Set electric mixer bowl over a saucepan of simmering water.
2. Whisk egg whites and sugar until sugar is nearly dissolved.
3. Remove bowl from pan.
4. Whip mixture at high speed until stiff.
5. Reduce speed and beat until cool, 5 minutes. (mixture must be cool before adding butter).
6. Add cold butter 1 piece at a time at medium low speed.
7. After all butter is added, beat at high speed until fluffy.
8. Add salt and vanilla and mix at low speed until well blended.
9. Time to frost the cupcakes!
Title: Garam Golpapdi
Ingredients:
- 1 whole wheat flour
- 1 poppy seed
- 1 jaggery
- 1/2 milk
- 2 -3 cardamom powder
- 1/4 ghee
- 1/2
Instructions:
1. Combine the ghee and the wheat flour in a glass bowl and microwave on HIGH for 3 minutes, stirring after every minute, till it turns golden brown in colour.
2. Add the saunf, khus-khus and microwave for 30 seconds.
3. Remove from the microwave and stir for a few minutes till the mixture cools down slightly.
4. Add the grated jaggery and mix well till it dissolves into the flour mixture.
5. Microwave for a few seconds (approx. 10 seconds) if the jaggery has not melted completely.
6. Add the milk and cardamom and mix well.
7. Serve hot garnished with the sliced almonds and pistachios.
Title: Betty's Amazing Danish Cookies
Ingredients:
- 3 flour
- 1 confectioners' sugar
- 1 1/4 margarine
Instructions:
1. Mix 3 ingredients together until combined well.
2. Mold into rolls.
3. Wrap the rolls in plastic wrap and let chill overnight in the fridge.
4. Slice 1/4 inch thick and place on an UNGREASED sheet.
5. Bake at 375 for 12-15 minutes.
Title: Blueberry Lemon Cobbler
Ingredients:
- 3 blueberries
- 1/2 sugar
- 4 lemon juice
- 1 cornstarch
- 1 lemon zest
- 1/2 cinnamon
- 1/8 salt
- 1 flour
- 3 sugar
- 1 1/2 baking powder
- 1/4 cinnamon
- 1/4 salt
- 1/3 milk
- 1 egg
Instructions:
1. In a medium saucepan combine blueberries, sugar, lemon juice, cornstarch,lemon peel, cinnamon and salt.
2. Cook stirring over medium heat for about 5 minutes or until thickened.
3. Pour into an 8-inch baking dish greased or sprayed with Pam; set aside.
4. In a small mixing bowl stir together flour, 3 tablespoons sugar, baking powder, cinnamon and salt.
5. In a separate bowl whip together milk and egg, gradually pour into dry ingredients stirring until just moistened.
6. Spoon over blueberry mixture.
7. Bake at 375°F for about 20 minutes or until golden brown.
8. Best served warm.
Title: Pralines
Ingredients:
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1/2 heavy cream
- 2 unsalted butter
- 1/4 salt
- 1/2 baking soda
- 1/4 vanilla extract
- 1 1/2 pecan halves
Instructions:
1. Line a baking sheet with parchment paper.
2. In a heavy 2 1/2- to 3-quart saucepan, combine the granulated and brown sugars, then add the cream, butter and salt. Set over very low heat and cook, stirring frequently with a wooden spoon, until the sugar is dissolved, 10 to 15 minutes. As the mixture cooks, use a pastry brush dipped in cold water to wash down any sugar crystals that form on the inside of the pan.
3. Clamp a candy thermometer onto the side of the pan and increase the heat to medium-high. Boil the syrup, undisturbed, until it registers 236°F and a teaspoon of syrup dropped into a small bowl of cold water holds a very soft ball when pressed between your fingers, 3 to 6 minutes.
4. Remove the pan from the heat, leaving the thermometer in place, and let cool, undisturbed, until the syrup registers 220°F, 1 to 3 minutes. Using a clean, dry wooden spoon, stir in the baking soda and vanilla until well combined; the mixture will become lighter in color and foamy in texture. Then stir in the pecan halves.
5. Working quickly, drop the candy by heaping tablespoonfuls onto the prepared baking sheet. Let stand at room temperature until firm, about 1 hour. Serve the pralines immediately, or store between layers of waxed paper in an airtight container for up to 10 days.
Title: Red Devil's Food Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 salt
- 1 vanilla
- 1/3 cold water
- 1/2 flour
- 2 1/2 cold water
- 1 sugar
- 3 baking soda
- 3/4 cold water
- 1 1/2
- 1/3
Instructions:
1. Prepare greased baking pans. Preheat oven to 350 degrees. Baking time is 30 minutes. Time will vary depending on size of pans or muffin cups used.
2. Stir shortening to soften.
3. Gradually add 1 cup sugar, creaming together until light and fluffy.
4. Add salt and vanilla. Combine mixture.
5. Add flour alternately with 1 cup cold water, beginning and ending with flour. Beat after each addition.
6. Beat egg whites till soft peaks form; gradually add 3/4 cup sugar beating until stiff peaks form. Fold into batter.
7. Dissolve baking soda in 1/3 cup cold water; stir into batter mixing thoroughly.
8. Pour batter into prepared baking pans.
Title: Applesauce Cake With Caramel Frosting
Ingredients:
- 2 all-purpose flour
- 2 salt
- 3/4 cinnamon
- 1 1/2 clove
- 1/4 nutmeg
- 1/2 allspice
- 1/2 baking soda
- 1/2 baking powder
- 1 1/2 shortening
- 1/2 white sugar
- 1 1/2 eggs
- 2 applesauce
- 1 1/2 raisins
- 1 walnuts
- 3/4 butter
- 1/2 margarine
- 1 brown sugar
- 1/4 milk
- 2 powdered sugar
- 1 vanilla
Instructions:
1. Cake:
2. Set oven to 350 to preheat.
3. Grease and flour a 9 x 13 pan.
4. Sift together flour, cocoa, salt, cinnamon, cloves, nutmeg, allspice, baking soda and baking powder.
5. Add fruit and nuts and toss to coat.
6. In large bowl cream shortening and sugar for 2 minutes, then add eggs, one at a time while beating 2 minutes.
7. Add flour mixture alternately with applesauce while beating.
8. Scrape bowl as necessary, beat only until blended.
9. Turn into pan and bake for 50 minutes or until done.
10. Cool and frost with Caramel Frosting.
11. Frosting:
12. Melt butter in saucepan, stir in brown sugar.
13. Cook and stir over low heat for 2 minutes.
14. Add milk, continue stirring until boiling.
15. Remove from heat.
16. Cool to lukewarm and pour into small bowl.
17. Add sugar and vanilla while beating.
18. Beat about 2 minutes until spreading consistency.
19. Adjust consistency with a few drops of hot water or more sugar as needed.
20. Spread at once on cake.
Title: Grated Apple Pie
Ingredients:
- 1 sugar
- 1 flour
- 1 ground cinnamon
- 1 salt
- 4 apples
- 1 egg
- 14 butter
- 1 pecans
- 1
Instructions:
1. Combine the sugar, flour, cinnamon and salt in a large bowl.
2. Add the apple and toss gently.
3. Stir in the egg and butter.
4. Spoon mixture into pastry shell and sprinkle the top with the pecans.
5. bake at 400 degrees for 10 minutes.
6. Reduce oven to 350 and bake an additional 50 minutes.
7. Serve plain or with ice cream.
Title: Fluffy Pudding Frosting
Ingredients:
- 1 milk
- 1 1/2 instant pudding mix
- 1
Instructions:
1. Combine all ingredients in a deep narrow bottom mixing bowl.
2. Beat slowly with electric mixer until blended, then beat at high speed until frosting forms soft peaks (4-6 minutes).
3. Spread on cake.
Title: Sweet Noodle Kugel
Ingredients:
- 1 eggs
- 6 cream cheese
- 8 cottage cheese
- 1 1/2 applesauce
- 16 white raisins
- 1 sugar
- 1 1/2 nutmeg
- 1/2 cinnamon
- butter
Instructions:
1. Mix drained noodles with eggs, cream cheese, cottage cheese, applesauce, raisins, sugar and spices.
2. Melt butter in a 9x13" baking dish.
3. Add noodle mixture.
4. Cover and bake at 350 for one hour.
5. Uncover and bake 30 minutes longer.
Title: Natillas
Ingredients:
- 4 milk
- 2 eggs
- 1/2 flour
- 1 sugar
- 2 cinnamon
- 1 vanilla
- nutmeg
Instructions:
1. Separate eggs. Mix egg yolks, flour, sugar, cinnamon and 1/2 cup milk together. Beat egg whites until stiff. While constantly stirring, heat up the rest of milk (3 1/2c) until boiling point but not actually boiling.
2. Once milk is heated add egg yolk mixture and boil while you're still stirring. Mixture will thicken (make sure the flour is cooked. Remove from heat add vanilla and gently fold into egg whites. It will look lumpy. Finish with as much nutmeg as desired. Serve hot or cold. Enjoy!
Title: Cherry-Almond Upside-Down Cake
Ingredients:
- 3 1/2 tart cherries
- 2 sugar
- 2 kirsch
- 1 brandy
- 2/3 cornstarch
- 1/2 cake flour
- 1 baking powder
- 1/4 salt
- 2 sugar
- 2/3 eggs
- 2 vanilla extract
- 1 1/2
Instructions:
1. To make topping: Preheat oven to 350°F Coat a 9-inch cake pan with cooking spray. Toss cherries with sugar, kirsch (or brandy) and cornstarch in a medium bowl. Spoon into the prepared pan, arranging the cherries in a single layer; set aside.
2. To make cake: Combine flour, almonds, baking powder and salt in a food processor or blender; process until the almonds are ground to a fine meal.
3. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/3 cup sugar, continuing until stiff and glossy. Beat whole eggs and the remaining 1/3 cup sugar in a separate mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
4. Whisk one-quarter of the beaten egg whites into the whole-egg mixture. Sprinkle half of the flour mixture over the top and fold with a rubber spatula until just blended. Fold in the remaining beaten whites, then the remaining flour mixture.
5. Spread the batter over the cherries in the prepared pan and bake until the top springs back when touched lightly and a cake tester inserted into the center of the cake comes out clean, about 30 minutes. Let cool in the pan for 5 minutes, then invert onto a cake plate. Serve warm or at room temperature.
Title: Chocolate Cake Truffles
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1 1/4
- 1/2
- 0.5
- 1
Instructions:
1. Bake Devil's Food cake as directed on narrow side of box (in 9X 13 pan).
2. Let the cake cool completely and crumble in large bowl.
3. Mix crumbled cake with 1/2 can Betty Crocker Chocolate Icing.
4. After mixing well roll into balls. Put in freezer for 30 minutes.
5. Melt chocolate almond bark as directed on package.
6. Roll cake ball into the melted chocolate bark and place on wax paper.
7. You can drizzle a little white chocolate on top for design. Also, they look very nice in mini muffin cups.
Title: Peanut Butter and Chocolate Chip Banana Cake
Ingredients:
- 3 bananas
- 2 eggs
- 1 1/2 unbleached all-purpose flour
- 1 granulated sugar
- 1 baking soda
- 2 ground cinnamon
- 1 vanilla extract
- 1 chocolate chips
- 3 granulated sugar
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 375°F Butter or spray an 8-inch square pan.
2. In a medium mixing bowl, mash bananas well. Add the eggs and stir well to combine.
3. Add flour, sugar, baking soda, cinnamon, and vanilla. Stir to mix.
4. Add 3/4 c of the chocolate chips and stir briefly.
5. Pour the batter into the prepared pan.
6. In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter and top with the remaining1/4 c chocolate chips.
7. Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.