lumicero/recipes-ing2inst huggingface dataset:
Title: Eileen's 24 Carrot Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 2 cinnamon
- 1/2 clove
- 1/2 allspice
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 vanilla
- 2 pecans
- 3/4 cream cheese
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 vanilla
- 1/4 cinnamon
- 1/4 clove
- 1/4 allspice
- 2
Instructions:
1. Cake - Sift together all of the dry ingredients. Mix in the oil, eggs, and sugar. Stir and pineapple, carrots, and pecans. Mix well. Bake at 350° for: 40 minutes (three layer pans); 65 - 70 minutes (13" x 9" pan); or 1 hour (Bundt pan). Should test done with a toothpick. If removing from the pans, let cool for five minutes before removing. Let cool completely before frosting.
2. Cream Cheese Frosting - Cream softened butter and cream cheese. Add remaining ingredients. Be sure cake is cool completely before frosting.Keep in refrigerator after frosting.
Title: Vanilla Tapioca Pudding
Ingredients:
- 1 unsweetened coconut milk
- 1 vanilla bean
- 2 1/2 milk
- 1/2 sugar
- 1/4 quick-cooking tapioca
- 1/4 salt
- 2 eggs
Instructions:
1. Put the can of coconut milk in the refrigerator until well chilled, about 30 minutes. In a medium saucepan, cook the vanilla bean in the milk over moderate heat, stirring, until hot, about 5 minutes. Stir in the sugar, tapioca and salt. Cover and remove from the heat. Let stand for 5 minutes. Uncover and bring to a boil over moderate heat, stirring frequently.
2. Meanwhile, in a medium bowl, whisk the eggs. Whisk in 1 cup of the hot milk. Pour the egg mixture into the saucepan and bring to a simmer, whisking constantly. Pour the pudding into a medium heatproof bowl and let stand, stirring, until slightly cooled, about 10 minutes. Remove the vanilla bean, scraping the seeds from each half into the pudding; stir to incorporate. Rinse the vanilla bean and save for another use.
3. Open the can of chilled coconut milk and, without stirring it, spoon off 1/2 cup of the thick cream that has risen to the top; save the remaining coconut milk for another use. Stir the coconut cream into the pudding until thoroughly incorporated. Spoon the pudding into six 1/2 cup ramekins, cups or glasses. Refrigerate overnight; if desired, cover with plastic wrap to prevent a skin from forming.
Title: Oreo Caramel-Dipped Apples
Ingredients:
- 6 apples
- 6 water
- 75 white chocolate
- 3
- 24
- 6
- 2
Instructions:
1. Insert popsicle stick into stem of each apples; set aside.
2. Heat caramels and water in large saucepan over medium-low heat, stirring until caramels are melted and smooth.
3. Dip apples into melted caramel, spooning caramel over apples to coat.
4. Roll in chopped cookies, pressing cookies gently into caramel.
5. Place on waxed paper-lined baking sheet; let stand for 25 minutes or until caramel sets.
6. Heat chocolate and oil in medium saucepan over low heat, stirring until melted and smooth; cool for 15 minutes.
7. Drizzle over apples. Let stand until firm (refrigerate if needed).
8. Store in refrigerator up to 2 days.
Title: Custard and Apple Teacake
Ingredients:
- 150 butter
- 3/4 caster sugar
- 1 vanilla extract
- 2 eggs
- 2 1/2 self-raising flour
- 1 1/2 milk
- 400 pie apples
- 300 apple
- 1/3 vanilla custard
Instructions:
1. Preheat oven to 160°C Grease an 8cm deep, 22cm (base) square cake pan. Line with baking paper, allowing a 2cm overhang at 2 opposite ends.
2. Using electric mixer, cream butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a larger bowl. Using a large metal spoon, fold flour and milk alternately into butter mixture until just combined.
3. Spread half the batter into prepared pan. Arrange half the apple over top. Dollop half the custard over apple. Sprinkle with coconut. Gently spoon over remaining batter to cover filling.
4. Top with remaining apple and custard. Swirl custard into batter using a skewer. Bake for 1 hour 20 minutes to 1 hour 30 minutes or until a skewer inserted into centre comes out clean. Cool completely in pan. Lift from pan and serve.
Title: White Chocolate-Macadamia Nut Cookies in a Jar
Ingredients:
- 1/2 white chocolate
- 1/2 dark brown sugar
- 1/2 Bisquick baking mix
- 1 light brown sugar
- 1/2 Bisquick baking mix
- 1
Instructions:
1. In a clean 1 quart jar, layer and pack the ingredients in the order shown above.
2. If there is any more space at the top of the jar, add more white chocolate chunks.
3. To prepare: Pour mix into a medium mixing bowl, add 1/2 cup melted butter, one large egg, and 1 tsp vanilla extract -- mix well.
4. Shape dough into 1" balls.arrange on greased baking sheet.
5. Bake at 375* till golden about 10-12 minutes.
Title: Maple Chiffon Pie
Ingredients:
- 1 gelatin
- 1 cold water
- 2 milk
- 1/2 maple syrup
- 1/2 salt
- 1/4 vanilla
- 2
- 1
- 2
Instructions:
1. Soak gelatin in cold water.
2. Heat milk, maple syrup and salt in top of double boiler. SLowly add egg yolks.
3. Add gelatin, stir to dissolve and allow mixture to cool.
4. Whip cream, flavour it with vanilla, and set half of it aside.
5. Fold rest along with egg whites into the cooled custard.
6. Pour into baked pie shell.
7. Top with remaining whipped cream.
8. Chill well.
Title: Wallis' Apple Tartin Cake
Ingredients:
- 6 cooking apples
- 150 butter
- 150 white sugar
- 1/2 - 2 cinnamon
- 150 self raising flour
- 150 plain flour
- 7 water
- 1 vanilla
- 150 butter
- 3 sugar
Instructions:
1. Apple mix:
2. Peel, core and slice the apples and set aside.
3. In a large, heavy based frypan, melt the butter then add the sugar. When golden (almost brown) add the cinnamon. Remember to stir constantly as caramel burns fast!
4. Add the apples and cook for 60 seconds.
5. Pour mix evenly into a well greased and well lined 20cm round cake tin.
6. Let cool while making the cake mix.
7. Cake:
8. In a medium sized bowl, add the flour, sugar, butter and vanilla, beat.
9. Add the water a little at a time. It will be quite thick, this is correct.
10. Gently add "blobs" of the mix all over and pat the cake mix over the apples (Wallis used a fork).
11. Place into a pre-heated 200oC oven for 50 -55 minutes.
12. Once cooked, cool in the tin for 10 mins and then turn onto a plate.
13. traditionally enjoyed at room temperature with a blob of cream and a cup of tea for afternoon tea.
Title: Strawberry & White Chocolate Mini Cupcakes
Ingredients:
- 1 2/3 self raising flour
- 2/3 skim milk
- 1/3 raw sugar
- 2 eggs
- 1/3 canola oil
- 3 white chocolate
- 50 skim milk
- 2
Instructions:
1. pre-heat fanforced oven to 180 degrees celcius.
2. whisk eggs and milk in a medium bowl until well combined and slightly frothy. add oil and whisk well.
3. combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
4. add food dye and strawberry essence. mix well.
5. pour batter into 12 hole mini muffin tin and bake for 8-10 minutes or until light golden colour, should just spring back when you touch them.
6. whilst mini cupcakes are cooking place white chocolate and milk in microwave safe dish and heat for 30 seconds, heating in 10 second intervals until just melted -- stir until smooth and combined.
7. allow cupcakes to cool before icing them.
8. spread 1/2 tsp white chocolate over cooled cupcakes and leave to set.
Title: Chocolate Peanut-Butter Cookies
Ingredients:
- 1 cream cheese
- 4 peanut butter
- 1/2 egg
- 1 peanuts
- 1/2
Instructions:
1. Preheat oven to 375 degrees. Place all ingredients in large bowl. Beat with electric mixer on low speed for 2 minutes. Beat on medium speed for an additional 2 minutes.
2. Shape into 1 inch balls. Place 2 inches apart on baking sheet. Flatten each ball in criss cross pattern with tines of a fork dipped in sugar.
3. Bake 7 to 8 minutes or until edges of cookies are set. Cool 2 minutes on baking sheets. Remove to wire racks; cool completely.
Title: Puffed Bananas and Caramel
Ingredients:
- 4 bananas
- 1/2 puff pastry
- 125 icing sugar
- 125 unsalted butter
- caster sugar
Instructions:
1. Preheat oven to 200°C.
2. Lay out pastry trimmings if using or cut strips from the 1/2 sheet.
3. Place the banana down on top of pastry.
4. Dust with icing sugar, then wrap the pastry around the length of the banana.
5. Bake in pre-heated for 10 to 15 minutes.
6. Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.
Title: Brandied Cherries
Ingredients:
- 6 dark sweet cherries
- 1 sugar
- 1 water
- 1/4 lemon juice
- 1 1/4 brandy
Instructions:
1. Wash & pit cherries.
2. Combine sugar, water & lemon juice in a large saucepot.
3. Bring to a boil; reduce heat to a simmer. Add cherries & simmer until hot throughout. Remove from heat; stir in brandy.
4. Pack hot cherries into hot jars, leaving 1/2" headspace.
5. Ladle hot syrup over cherries, leaving 1/4" headspace.
6. Remove air bubbles.
7. Adjust two-piece caps.
8. Process 10 minutes in a boiling-water canner.
Title: Chocolate-Topped Crispy Bars
Ingredients:
- 2 unsalted butter
- 1 marshmallows
- 6 chocolate
- 12
Instructions:
1. In a large saucepan, over medium-low heat, melt the butter and marshmallows, stirring until smooth, 6 to 8 minutes. Add the cereal and stir until coated and combined. Press into a 9-by-13-inch baking dish.
2. Roughly chop the chocolate and place it in a heatproof bowl set over (but not in) a saucepan of gently simmering water. Spread the chocolate evenly over the rice mixture.
3. Cover and refrigerate 45 minutes. Cut into 24 squares.
4. TIP:
5. Gourmet chocolate contains high-quality cocoa beans and a high percentage of cocoa butter. Inferior chocolate often has sugar added to mask the flavor.
6. Enjoy! :).
Title: Agnes’ Creamy Rice Pudding
Ingredients:
- 3/4 rice
- 3 water
- 1/4 salt
- 2 butter
- 3 milk
- 3 eggs
- 3/4 sugar
- 1 vanilla
- 1/2 raisins
Instructions:
1. Combine rice, water, salt, and butter in a pan.
2. Cover and simmer for 15 minutes.
3. At the same time, heat the milk to scalding.
4. Stir hot milk into rice, add raisins if using, cover, and simmer 15 more minutes.
5. Beat eggs and sugar together.
6. Add some of the hot mixture to them, stirring constantly.
7. Return egg mixture to rice mixture and cook 5 minutes, stirring constantly.
8. It should start to bubble.
9. Pour into a bowl.
10. Add the vanilla.
11. Cool.
Title: Whipped Shortbread Cookies
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1/2 icing sugar
- 1 cornstarch
- 1 flour
- 1 vanilla
- salt
Instructions:
1. pre heat oven to 300 degrees.
2. mix all ingrediants gradually into the butter/margerine.
3. remove from bowl and either roll into a log and cut into circles or roll out dough to no more then a 1/4 inch.
4. place on cookie sheet and back for 10-15 minutes depending on the temp of your oven.
5. let cool 5 mins on tray then move to rack. decorate however you please.
6. I enjoy them with a small bit of frosting however if you prefer to have a cherry place in center of cookie before backing.
7. enjoy.
Title: Peanut Butter Lover's Heaven
Ingredients:
- 1 creamy peanut butter
- 1 cream cheese
- 1 powdered sugar
- 1 1/3 vanilla
- 1 chocolate chips
- 1
Instructions:
1. Press cookie dough flat on bottom of 13"x 9" pan.
2. Bake 8-12 minutes or until golden brown.
3. Cool.
4. Mix peanut butter, powdered sugar, cream cheese, and vanilla thoroughly.
5. Fold in whipped topping.
6. Be patient, it should resemble chiffon.
7. Spread on baked cookie crust.
8. Melt chocolate chips, drizzle over top.
9. Freeze or refrigerate until set, 1-2 hours in freezer, 4-5 in fridge.
Title: World's Best Chocolate Sour Cream Cake
Ingredients:
- 4 sugar
- 2 all-purpose flour
- 1 1/2 baking soda
- 3/4 salt
- 1/2 brewed coffee
- 1 sour cream
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Preheat oven to 345 degrees.
2. Lightly grease 2 8" layer cake pans Melt the chocolate- set aside Sift sugar, flour, baking soda and salt togather into a large mixing bowl In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended.
3. Add the eggs one at a time and beat just until smooth Add the chocolate and mix until until the batter in a uniform color.
4. Divide the batter evenly and pour into prepared pans Bake until the cake springs back to the touch.
5. Do not wait for a crust to form.
6. 35-38 minutes.
7. Cool, frost, enjoy!
Title: Heath Salted Caramel Cookies
Ingredients:
- 2 1/4 flour
- 2 baking soda
- 1 cornstarch
- 1/2 salt
- 3/4 unsalted butter
- 1 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla
- 1 white chocolate chips
- 1/2 turbinado sugar
- 1/4 - 1/2 coarse salt
- 1/4 - 1/2
- 1
Instructions:
1. Combine first 4 ingredients in a small bowl and whisk together.
2. Mix butter and sugars for several minutes, until light and fluffy.
3. Add eggs and vanilla to butter/sugar mixture and combine well.
4. Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
5. Refrigerate cookie mix overnight. This will allow the flavors to combine.
6. Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
7. Bake at 350 for 10-12 minutes.
Title: Val Howard's Oatmeal Cake
Ingredients:
- 1 1/2 water
- 1/2 butter
- 1 margarine
- 1 rolled oats
- 1 1/3 brown sugar
- 1 flour
- 1 cinnamon
- 1 baking soda
- 2 baking powder
- 1/2 eggs
- 6 butter
- 1/4 margarine
- 1/2 evaporated milk
- 1 1/2 confectioners' sugar
- vanilla
Instructions:
1. Bring water and 1 cube margarine to a boil in a small medium-sized pan.
2. Add oats and let stand 20 minutes.
3. Meanwhile, mix together sugar, flour, cinnamon, soda and baking powder.
4. Pour oatmeal over dry ingredients and break 2 eggs over that.
5. Mix by hand until blended.
6. Pour in greased and floured 9 x 13-inch cake pan.
7. Bake at 350 degrees for 35 minutes or until done.
8. While cake is baking, mix together nuts, butter, sugar and vanilla.
9. When cake is done, remove from oven and spread nut mixture over top.
Title: Fire Cracker Red, White and Blue Cake (Betty Crocker)
Ingredients:
- 1 warm water
- 1 1/4
- 1/3
- 3
- 1
Instructions:
1. Heat oven to 325.
2. Generously grease a 12 cup fluted tube cake pan.
3. Combine cake mix, water, vegetable oil and egg whites according to cake mix package directions.
4. Pour 1 cup of batter into a separate bowl. Gradually add red food color a few drops at a time and mix thoroughly until it is a nice, red color.
5. Pour 1 cup of batter into a separate bowl. Gradually add blue food color a few drops at a time and mix thoroughly until it is a nice, blue color.
6. Pour red cake batter into bottom of pan.
7. Carefully pour remaining white batter over red batter in pan.
8. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.).
9. Bake as directed on box or until toothpick inserted near center comes out clean.
10. Remove from oven and cool cake for 5 minutes.
11. Meanwhile, place cooling rack over cookie sheet. Turn pan upside down so cake winds up on the cooling rack.
12. Cool cake completely, about 30 minutes.
13. When cake is cool, divide frosting evenly into 3 microwavable bowls.
14. Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake.
15. With spoon, drizzle all of white frosting back and forth around cake in a striping pattern.
16. Repeat microwaving second bowl of frosting until smooth. Stir in a few drops blue food color until well blended.
17. Drizzle over cake, scattering frosting back and forth.
18. Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake.
19. Let cake stand at room temperature until frosting is set before serving.
Title: New York Cheesecake
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/4 butter
- 4 cream cheese
- 1 sugar
- 3 all-purpose flour
- 1 vanilla extract
- 1 sour cream
- 4 eggs
- 1 cherry pie filling
Instructions:
1. Preheat oven to 325°F Line a 9 x 13 inch baking pan with foil, with ends of foil extending over sides of pan.
2. Mix graham crumbs and butter, press firmly onto bottom of prepared pan.
3. Beat cream cheese, sugar, flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream, mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 40 to 45 minutes or until centre is almost set. Cool completely. Refigerate at least 4 hours or overnight.
5. Remove cheesecake from pan using foil handles. Top with pie filling before serving. Store leftover cheesecake in refigerator.
Title: Not Your Grandmother’s Fruitcake
Ingredients:
- 1 dried cranberries
- 1 dried cherries
- 1 golden raisin
- 1/2 Bourbon
- 1/2 dark brown sugar
- 1 unsalted butter
- 1 1/4 ground cinnamon
- 1 all-purpose flour
- 5 kosher salt
- 1 baking soda
- 1 baking powder
- 1 3/4 eggs
- 2 Bourbon
- 1 powdered sugar
- 1 Bourbon
- 2 honey
- 1 1/2
- 2
- 1
Instructions:
1. FOR THE CAKE:
2. Heat oven to 350°F.
3. In a medium pot, cook the dried fruits, bourbon and orange juice just until the fruits are plump — about four to five minutes. There will be some liquid left.
4. In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time. On low speed, add the dry ingredients and mix until combined. Add the orange juice bourbon and fruit mixture. Stir to combine.
5. Pour batter into a bundt pan sprayed with non-stick spray. Bake at 350F for about 45 minutes until a tooth pick inserted into the cake comes out clean. Let cool.
6. When cake is completely cooled, seal in an airtight container. Every two to three days, feel the cake and if dry, brush with more bourbon. Continue to baste for two weeks for maximum flavor, or eat whenever you want.
7. FOR THE GLAZE:
8. Mix all glaze ingredients together and drizzle over the top of the cake.
9. OPTIONAL:
10. Feel Free to use any and all dried fruits in this: chopped dried peaches, dried apples, dried pears, dates — if it’s dried, it will work!
11. For a chocolatey twist, add ¾ cup chopped semisweet chocolate to the batter.
12. Get nutty: add pecans or hazelnuts to the batter or the top of the cake for a nutty, crunchy variation.
13. Garnish the top of the cake in festive holiday style. Dried fruit slices, cinnamon sticks, red and green cherries are all seasonally appropriate.
14. Traditionally, fruitcake is boozy, but feel free to use apple cider in place of the bourbon.
15. I like to use a bundt pan for this but you can use a loaf pan, a 9-inch cake pan or even make fruit cake cupcakes!
Title: Apple-Cinnamon Upside-Down Cake
Ingredients:
- 10 unsalted butter
- 1/2 light-brown sugar
- 3 apples
- 1 lemon juice
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 sugar
- 2 eggs
- 1 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees and coat bottom and side of a 9-inch round cake pan with 2 tablespoons butter; sprinkle bottom with brown sugar.
2. In a medium bowl, toss apples with lemon juice; arrange in prepared pan in two concentric circles (not all pieces of apple may be used).
3. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon; set aside.
4. With an electric mixer, beat remaining 8 tablespoons butter with granulated sugar until light and fluffy. Add eggs and vanilla and beat until incorporated. With mixer on low speed, alternately add the flour mixture and the milk in two, beginning and ending with flour mixture.
5. Spoon batter over apples in pan and smooth top. Bake until a toothpick inserted in the center comes out clean, about 45 to 55 minutes. Cool cake in pan on a wire rack.
6. To serve, run a knife around edge of pan, and invert cake onto a rimmed platter.
Title: "Navajo-Style" Peach Crisp (Vegan Friendly)
Ingredients:
- 7 unbleached flour
- 1/2 fresh lemon juice
- 1/4 unbleached flour
- 2 yellow cornmeal
- 1 salt
- 2/3 butter
- 1/2 pine nuts
- 1/2
Instructions:
1. Preheat oven to 375?.
2. Butter or oil an 11x17-inch baking dish.
3. Filling: In a medium bowl, combine peaches, sugar(s), flour, and lemon juice.
4. Spread fruit mixture evenly in baking dish; set aside.
5. Topping: In a medium bowl, mix together flour, cornmeal, sugar, and salt. Use a pastry blender to work the butter pieces into the dry ingredients so the mixture looks like coarse crumbs.
6. Cover fruit evenly with topping.
7. Set the baking dish on a baking sheet to catch any juices that spill over.
8. Bake until fruit is bubbling, the peaches are fork tender and topping is golden in color, about 45 minutes. *Add* the pine nuts to the top of the crisp the final 5-10 minutes of baking.
Title: Pineapple Rum Flambe
Ingredients:
- 2 1/2 butter
- 2 1/2 brown sugar
- 20 pineapple slices
- 1 rum
Instructions:
1. In a large skillet, cook the butter and brown sugar over medium heat, stirring until the sugar dissolves.
2. Place the pineapple slices in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side.
3. Turn with a spatula and cook on the second side until the pineapple slices are soft and richly browned.
4. Invite your dinner guests to the kitchen.
5. Add warm rum and ignite with a long handled match.
6. Arrange on garnished dessert plates.
7. Enjoy!
Title: Banana and Mars Bar Cake
Ingredients:
- 150 butter
- 1/4 brown sugar
- 2 eggs
- 2 bananas
- 2 self-raising flour
- 3 milk
- 1/2 icing sugar
- 1 hot water
- 2
Instructions:
1. Preheat oven to 180°C.
2. Line a 7 x 11 x 21cm loaf pan with non-stick baking paper.
3. Beat 150g butter and 1/4 cup (100g) brown sugar until pale and creamy.
4. Beat in 2 eggs and 2 bananas, mashed.
5. Combine 2 cups (300g) self-raising flour and 3 x 60g Mars Bars, chopped.
6. Fold into the butter mixture with 1/2 cup (125ml) milk.
7. Spoon into pan.
8. Bake for 50-55 minutes. Set aside to cool.
9. Combine 1 cup (150g) icing sugar, 2 tbs caramel topping and 2 tsp hot water.
10. Drizzle over the cake to serve.
Title: Self Saucing Chocolate Pudding
Ingredients:
- 1 pudding
- 3/4 self raising flour
- 1/2 sugar
- 2 salt
- 2 butter
- 1 vanilla essence
- 1/2 milk
- 1/2 brown sugar
- 1 coconut
- 2 boiling water
- 1 1/2
Instructions:
1. Sift flour, cocoa, salt and sugar into a bowl.
2. Stir in milk, melted butter and vanilla till mixture is just combined.
3. Spoon batter into a large ring container or casserole dish.
4. Combine brown sugar, cocoa and coconut and sprinkle it over the batter.
5. Pour hot water carefully over the batter and cover with a sheet of waxed paper.
6. Cook on high for 6 - 7 minutes.
7. Serve with icecream or whipped cream.
Title: Double Chocolate Brownies
Ingredients:
- 200 unsalted butter
- 1 brown sugar
- 2 vanilla essence
- 1 white flour
- 1 eggs
- 2 white chocolate
- 1 icing sugar
- 1/4
Instructions:
1. Preheat oven at 180 degrees Celsius.
2. Melt the butter until resembling oil, and add the cocoa bit by bit. Mix with a wooden spoon roughly. You should get something looking like a really dark brown watery chocolate icing.
3. Once again, add the sugar bit by bit. If you don't have brown sugar, you can use white, or even raw.
4. Add your essence of choice. Vanilla is common and easy to find, but you can always add almond essence, strawberry essence, etc.
5. Fold in the flour, pouring in little by little.
6. By this time it should be hard to mix, but that's alright. In a separate bowl add your two eggs and beat with a fork. Add to the chocolate mixture using your wooden spoon.
7. Finish off with mixing in white chocolate buttons. This step is important or else your end result will be like sloppy uncooked cake. If you want, you can use 1/2 cup choc buttons and 1/2 cup chopped walnuts for a unusual taste in your brownie.
8. Bake in your oven for 20-25 minutes, or until the edges are black.
9. Cut the edges off once cooked and cut into triangle. Dust with icing sugar.
10. Serve cold :) Enjoy!