lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Birthday Cake
Ingredients:
- 1 instant banana pudding mix
- 1 eggs
- 4 water
- 1 vanilla
- 1/4 butter
- 1 cream cheese
- 1/2 confectioners' sugar
- 1 vanilla extract
- 3 1/2
- 1
Instructions:
1. Mix all cake ingredients well.
2. Pour cake mix into two greased 9" round cake pans and bake at 350 degrees for 35-40 minutes.
3. Frosting: In a large bowl, cream 1/2 cup butter and the cream cheese until smooth.
4. Beat in 1 teaspoon vanilla.
5. Add confectioners sugar and beat on low speed until combined, then on high until frosting is smooth.
6. Spread frosting on cooled cake.
7. Sprinkle with candy topping. As a cute option, you could decorate with small monkey toys.
Title: Easter Egg Nest Cake
Ingredients:
- 8 unsalted butter
- 1/2 vanilla extract
- 1 eggs
- 6 sugar
- 1/3 sugar
- 1/2 heavy cream
- 4 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper. Do not grease the sides of the pan.
2. Melt the 8 oz. chocolate with the butter in a double broiler or a microwave and then set aside to cool slightly.
3. Whisk the 4 egg whites until firm, then gradually add 1/2 cup of the sugar and whisk until the whites are holding their shape and gleaming but not stiff. Set aside.
4. In another bowl, add the 2 whole eggs and 4 egg yolks with the 1/3 cup sugar and the vanilla extract. Gently fold in the chocolate mixture. Lighten the mixture with 1/3 of the egg whites incorporating into mixture. Add 1/2 of the remaining egg whites, and then the last batch incorporating after each addition.
5. Pour into the preapred pan and bake for 35-40 minutes or until the cake is risen and cracked and the center is no longer wobbly on the surface. Cool the cake in its pan on a wire rack; the middle will sink when cools and the sides will splinter. You want it to look like a cake with a crater in it.
6. To finish the cake, carefully remove the pan and place on a plate or cake stand.
7. Melt the chocolate for the topping and leave it to cool a little. Meanwhile, whip the cream until it is firming up and aerated but still soft and then add the vanilla and fold in the chocolate.
8. Fill the crater of the cake with the chocolate cream, easing it towards the edges with a spatula. Arrange the robin eggs on top.
Title: Angel Cake (Low Fat)
Ingredients:
- 1/2 cornflour
- 1/2 plain flour
- 8 caster sugar
- 1 vanilla essence
- 1 icing sugar
Instructions:
1. preheat oven gas mark 4, sift both flours into a bowl.
2. whisk egg whites until they form stiff peaks then gradually add the sugar and vanilla , whisk until the mixture is thick and glossy.
3. fold in flour mixture gently with large metal spoon, spoon into an ungreased 10in cake tin smotth surface and bake for 40- 45 minutes.
4. if using a traditional angel cake tin a ring tin, sprinkle a piece of greaseproof paper with caster sugar, place egg cup in centre, take the tin out of oven, overt cake tin and balance carefully with egg cup in centre, balance cake on egg cup. When cold the cake should drop out of tin and onto the greasproof, trasnfer to plate dust with icing sugar and serve.
Title: Chia Pudding
Ingredients:
- 1/4 soymilk
- 1 vanilla extract
- 1 banana
- 1 dates
- 2 -3 cinnamon
- 3
Instructions:
1. (if using optional ingredients, first blend with milk substitute in food processor and add together).
2. Place chia seeds in bowl Pour milk (or milk mixture) over the top and add vanilla extract. Stir well. Let bowl sit on counter for next 10 minutes, stirring occasionally to prevent large clumps. Refrigerate for at least four hours (overnight is fine).
Title: Wilton Stabilized Whipped Cream
Ingredients:
- 1 unflavored gelatin
- 4 cold water
- 1 heavy whipping cream
- 1/4 icing sugar
Instructions:
1. In a small pan, combine gelatin and cold water; let stand until thick.
2. Place over low heat, stirring constantly, just until the gelatin dissolves.
3. Remove from heat; cool (do not allow it to set).
4. Whip the cream with the icing sugar, until slightly thick.
5. While slowly beating, add the gelatin to whipping cream.
6. Whip at high speed until stiff.
Title: Simple Carrot Cake With Cream Cheese Toppingzz
Ingredients:
- 1 1/4 eggs
- 4 caster sugar
- 120 brown sugar
- 120 walnuts
- 100 raisins
- 1 carrots
- 1 1/2 flour
- 250 baking soda
- 1 cinnamon
- 1/4 salt
- 1/4 cream cheese
- 250 butter
- 100 icing sugar
- 100 lemon juice
- 1
Instructions:
1. Preheat the oven at 180c.
2. Lightly grease and flour a 9-inch pan.
3. Sift flour twice with baking powder, cinnamon and salt; set aside.
4. Beat egg until fluffy in a cake mixer.
5. Then, add in oil, castor sugar and brown sugar,.
6. Dont beat the mixture for a long time.
7. Add in chopped walmuts, raisins and shredded carrots,.
8. Then, add in the flour mixture (in fourths) that had been sifted.
9. Beat just until smooth-about 1 minute.
10. Turn into the prepared tube pan; spread evenly.
11. Bake for about 45-50 minutes or until cook at 190c.
12. Cool in pan on wire rack 20 minutes, to cool slightly.
13. Meanwhile, make cream-cheese glaze: In medium bowl, combine cream cheese, butter, lemon juice and icing sugar.
14. With portable electric mixer at high speed, beat mixture until smooth.
15. Set aside. Gently loosen edge of cake with spatula.
16. Turn out of pan onto rack.
17. Spread glaze over top of the warm cake.
18. There you go, a delicious carrot cake with cream cheese topping is ready.
Title: Irish Caraway Seed Cake
Ingredients:
- 12 butter
- 1 granulated sugar
- 3 eggs
- 2 flour
- 1 baking powder
- 1/4 caraway seeds
- 1 1/2 caraway seed
Instructions:
1. Preheat oven to 350F degrees.
2. Grease and line a 7-inch round cake pan with parchment paper.
3. Cream butter and sugar together until very soft and light. Beat eggs and gradually add into creamed butter mixture, beating constantly.
4. Sift flour and baking powder together; add almonds (if using) and caraway seed.
5. Add gradually into creamed mixture, beating constantly.
6. Turn mixture into prepared pan.
7. Scatter a few more caraway seeds on top.
8. Bake for 50 to 60 minutes.
9. Turn out of baking pan, remove paper and cool on a wire rack.
10. This cake keeps well in airtight container.
Title: Banana, Orange and Grapes in Orange Cream
Ingredients:
- 1 -2 banana
- 1 canned mandarin oranges
- 1 green seedless grape
- 1/2 granulated sugar
- 1 vanilla yogurt
- 1/3
- 2
Instructions:
1. In a chilled bowl, whip cream until lightly whipped; add sugar and whip until it holds its shape.
2. Fold in yogurt and orange liqueur.
3. In a serving bowl, combine bananas, oranges and grapes.
4. Spoon whipped cream mixture over the top and mix lightly.
5. Spoon into dessert glasses.
6. Garnish with sliced almonds.
Title: Cherry Angel Food Cake Roll
Ingredients:
- 18 maraschino cherry
- 1 sweetened flaked coconut
- 1/2 maraschino cherry juice
- 1
- 8
Instructions:
1. Preheat oven to 350*. Line two 15 1/2"x10 1/2" x 1" jelly roll pans with aluminum foil.
2. Prepare cake following package directions.
3. Divide into pans. Spread evenly.
4. Cut through batter with knife or spatula to remove large air bubbles.
5. Bake at 350*.for 15 minutes or until set.
6. Invert cakes at once onto towels dusted with powdered sugar -- Remove foil carefully.
7. Starting at short end, roll up each cake with towel jelly roll fashion.
8. Cool completely.
9. Fold chopped cherries, coconut and cherry juice into whipped topping.
10. Unroll cakes.
11. Spread half of filling over each cake to edges.
12. Reroll and place seam side down on serving plate.
13. Dust with powdered sugar.
14. Refrigerate until ready to serve.
Title: Judy's Pineapple Chill
Ingredients:
- 1 crushed pineapple with juice
- 1 chunk pineapple
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 fat free cream cheese
- 1 fat-free cool whip
Instructions:
1. Blend together crushed pineapple and cream cheese.
2. Add pudding mix and stir well.
3. Add drained chunk pineapple and Cool Whip. Stir well. Put into a 9x9 pan. Chill.
4. For a 9x13 pan just double everything.
Title: Alice Medrich's Real Chocolate Wafers
Ingredients:
- 1 all-purpose flour
- 1/2 cocoa powder
- 1 cocoa powder
- 1/4 baking soda
- 1/4 salt
- 6 unsalted butter
- 1/2 dark brown sugar
- 1/2 sugar
- 2 sugar
- 1 vanilla
- 3 low-fat milk
Instructions:
1. In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
2. In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
3. Beat in the milk.
4. On low speed, beat in the flour mixture, just until incorporated.
5. Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
6. Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
7. Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
8. Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
9. Lightly grease two baking sheets or line them with parchment paper.
10. Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
11. Bake ten to twelve minutes, rotating the pans halfway through.
12. The cookies will puff and crackle on top, then settle down slightly when done.
13. Use a spatula to transfer the cookies to wire racks to cool completely.
14. Store in an air-tight container for up to two weeks, or freeze up to two months.
Title: Dump Cake
Ingredients:
- 16 butter
- 18
- 1/2
Instructions:
1. Pour can of fruit into ungreased baking pan (9x13).
2. Sprinkle cake mix on top.
3. Cut butter into pats; cover the top of the cake with butter.
4. Bake at 350 for 45 minutes.
Title: Chocolate Fudge Layer Cake
Ingredients:
- 8 instant chocolate pudding mix
- 18 eggs
- 1 sour cream
- 4 water
- 1 Cool Whip
- 1/2
- 8
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease two 9-inch round baking pans.
3. Chop 2 chocolate squares; set aside.
4. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened.
5. Beat on medium speed 2 minutes.
6. Stir in chopped chocolate.
7. Spoon into pans.
8. Bake 30-35 minute or until wooden toothpick inserted in centers comes out clean.
9. Cool in pans on wire racks 10 minutes.
10. Loosen cakes from sides of pans, invert onto racks; gently remove pans. Cool cakes completely.
11. Frosting:
12. Place frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl.
13. Microwave on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is smooth, stirring after 1 minute.
14. Let stand 15 minutes to thicken.
15. Place 1 cake layer on serving plate; top with 1/4 of the chocolate mixture and the second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds.
16. Store in refrigerator.
Title: Blueberry Buckle
Ingredients:
- 1/4 shortening
- 1 baking powder
- 1/2 sugar
- 1/3 milk
- 1 egg
- 1 flour
- 1/4 salt
- 2 blueberries
- 1/2 sugar
- 1/3 brown sugar
- 1/4 margarine
- 1/2 cinnamon
Instructions:
1. Mix together 1/4 cup shortening, baking powder, 1/2 cup sugar, 1/3 cup milk, 1 egg, 1 cup flour, and 1/4 teaspoons salt. Spread in lightly greased and floured 9-inch square baking pan.
2. Spread 3 with 2 cups blueberries.
3. Sprinkle with the following rubbed together to form crumbs: 1/2 cup white sugar, brown sugar, margarine, and cinnamon.
4. Bake at 350F for 45 minutes.
Title: Holiday Flourless Chocolate Cake
Ingredients:
- 8 unsalted butter
- 8 eggs
- 5 sugar
- 3/4 vanilla
- 2 salt
- 1/2 raspberries
- 8
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease 9" springform pan with 1 tablespoons of butter, dust with flour.
3. In metal bowl over double boiler, melt remaining butter and chocolate, remove from heat
4. Use mixer to beat yolks together with sugar and vanilla.
5. Beat whites and salt together until stiff.
6. Fold chocolate mixture into yolk mixture a little at a time.
7. Fold in egg whites.
8. Pour into springform pan.
9. Bake 40 minutes until spongy.
10. Remove from oven, remove springform, cool completely.
11. When cake is cool, prepare icing.
12. Mix together chocolate and cream over double boiler until smooth.
13. Spread over cake.
14. Top with raspberries and whipped cream.
Title: Strawberry Grand Marnier Cheesecake Dip
Ingredients:
- 1/2 strawberry
- 1/4 walnuts
- 1/4 dark brown sugar
- 1/3 Grand Marnier
- 1 cream cheese
- 1 sour cream
Instructions:
1. Reserve 1 tablespoon each of the strawberries and walnuts for the garnish.
2. In a small bowl, mix the strawberries, brown sugar and liqueur.
3. Set aside.
4. Blend the cream cheese and sour cream until smooth.
5. Add the strawberry mixture, blending well.
6. Fold in the walnuts.
7. Mound the reserved strawberries in the center and ring with the reserved walnuts.
8. Cover and chill.
9. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks,
10. Ladyfingers, Bananas
Title: Rhubaarb Custard Pie
Ingredients:
- 1/3 brown sugar
- 1 lemon juice
- 1 cornstarch
- 1 egg
- 1 sliced apples
- 1/3 buttermilk
- 1/3 water
- 1/4 molasses
- 1 flour
- 1/4 molasses
- 1 flour
- 2 ground ginger
- 1 baking powder
- 1/2 baking soda
- 1/2
Instructions:
1. Pre-heat oven to 350.
2. In saucepan, combine brown sugar and cornstarch.
3. Stir in undrained apples, water, and lemon juice.
4. Cook and stir until thick.
5. Keep hot while preparing batter.
6. Beat together egg, buttermilk, molasses and cooking oil.
7. Add flour, ginger, baking powder and baking soda.
8. Beat until smooth.
9. Pour hot apple mixture into loaf pan.
10. Immediately pour batter over apples.
11. Bake uncovered for 25-30 minutes.
Title: Several Sins Dessert
Ingredients:
- 1 red raspberries
- 1 blackberry
- 1 strawberry
- 1 red wine
- 3
- 1/2
Instructions:
1. Use any chocolate cake mix and bake according to package directions. After cooling and cutting into cubes, allow to sit out over night to become stale.
2. Place cake in large clear serving bowl. Cover with wine and allow to soak 10-15 minutes. Place berries in bowl and carefully toss with cake and wine.
3. Garnish each serving with whipped cream and chocolate chips.
Title: Salted Oatmeal Cookies
Ingredients:
- 12 unsalted butter
- 1 light brown sugar
- 1/2 sugar
- 1 baking powder
- 1/4 baking soda
- 1/4 ground cinnamon
- 2 eggs
- 1 vanilla extract
- 1 3/4 flour
- 2 rolled oats
- sea salt
Instructions:
1. In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking.
2. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper.
3. Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Title: Belgian Cinnamon Cookies
Ingredients:
- 200 butter
- 450 dark brown sugar
- 100 water
- 1 egg
- 2 honey
- 750 self raising flour
- 1 salt
- 2 cinnamon
- 30 milk
- egg
Instructions:
1. Mix the butter and sugar well. Add the water, egg and honey.
2. Sieve the flour, salt and cinnamon. Then add to the butter mixture. Mix to a homogenous dough.
3. Leave to rest in a cold place for up to 5 hours.
4. Divide the dough into 30 portions.
5. Roll and flatten to about 1.5 centimeters.
6. Put them on a baking tray, lined with baking paper.
7. Press an almond in each cookie.
8. Brush with egg or milk and bake in a preheated oven (170°C) for about 15 minutes.
Title: Chocolate Spoon Cake With Cognac Cherries
Ingredients:
- 10 dried cherries
- 1/3 tart cherries
- 1/3 water
- 1/2 cognac
- 1/4 cognac
- 1/3 sugar
- 3 1/2 bittersweet chocolate
- 6 butter
- 1/2 sugar
- 4 eggs
- 1/4 bittersweet chocolate
- 1/2 milk
- 2 vanilla extract
- 5 bittersweet chocolate
- 3 vanilla ice cream
- 1
- 1/4
- 4
Instructions:
1. For cherries: Combine cherries, water, 1/3 cup Cognac and sugar in small saucepan; bring to boil, stirring occasionally; reduce heat to low and cook until most liquid has been absorbed, about 30 minutes; cool; add ½ cup Cognac; cover; chill overnight.
2. For cake: Preheat oven to 300F; position rack in centre of oven; butter bottom and sides of 9-inch-diameter springform pan; line sides with parchment paper strip; sprinkle bottom with almonds; melt chocolate in top of double boiler over simmering water, stirring until smooth; remove from over water; cool slightly.
3. Beat butter and ¼ cup sugar in large bowl until fluffy; add yolks 1 at a time, beating well after each addition; fold in melted chocolate, then cocoa; with clean, dry beaters, beat egg whites in medium bowl until soft peaks form; add ¼ cup sugar, beat until stiff but not dry; fold whites into chocolate mixture in 2 additions, folding until just combined; pour batter into pan; bake until tester inserted into centre comes out clean, about 35 minutes; cool on rack (cake will fall to a height of about 2 inches); cut around sides of pan to loosen cake; release pan sides; remove parchment; reattach sides of pan.
4. For custard: Preheat oven to 300F; bring cream to boil in small saucepan; remove from heat; add 5 oz chocolate; stir until smooth; whisk in milk, yolk and vanilla; drain cherries well, reserving liquid; press enough cherries onto top of cake to cover completely; wrap outside of pan with foil; pour custard over cake, covering completely and allowing some custard to fill space between sides of pan and cake; press down on cherries to submerge; using tip of knife, pierce any bubbles on surface; bake until custard is barely set, about 30 minutes.
5. Transfer cake to rack; cool completely; cut around sides of pan to loosen cake; if custard is not completely set, refrigerate cake 15 minutes; release pan sides; press chocolate shavings onto sides of cake; (Can be prepared 4 hours ahead; cover and chill).
6. Serve cake with ice cream; drizzle ice cream with reserved cherry liquid.
Title: Stuffed Strawberries
Ingredients:
- 1 cream cheese
- 1/2 confectioners' sugar
- 1 strawberry
- 1
Instructions:
1. In a medium bowl, beat cream cheese, sugar, and almond extract until smooth.
2. Spoon cream cheese mixture into a pastry bag fitted with a medium star tip.
3. Chill 1 hour.
4. Quarter strawberries from tip to stem end without cutting through stem end.
5. Pipe cream cheese mixture into strawberries.
6. Chill until ready to serve.
Title: Nectarines With Acacia Honey
Ingredients:
- 300 yoghurt
- 4 nectarines
- 50 butter
- 2 honey
- 1 vanilla
Instructions:
1. Put the almonds in a frying pan with a knob of butter and lightly toast for around 5 minutes. Leave to cool for another few minutes, then slice them finely.
2. While the nuts are cooling, split the vanilla pod and scrape out the seeds.
3. Mix the honey, vanilla seeds and yoghurt together in a bowl.
4. Prepare the nectarines by removing the stones and slicing them finely.
5. Serve the yoghurt in bowls with the nectarines perched on top and almonds scattered all over.
Title: Raspberry Cake With Marsala & Crème Fraîche
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 baking soda
- 1/4 ground nutmeg
- 1/2 marsala
- 1/4 unsalted butter
- 14 sugar
- 1 eggs
- 2 vanilla extract
- 1 lemon peel
- 1 sugar
- 4 fresh raspberries
- 4 creme fraiche
- 2 sour cream
Instructions:
1. Position rack in center of oven and preheat to 400°F
2. Butter 10-inch-diameter springform pan.
3. In medium bowl whisk first 5 ingredients to blend.
4. In small bowl, combine Marsala and orange juice.
5. In large bowl, beat 12 tablespoons butter and 1 cup sugar until well blended. Beat in eggs, vanilla, and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions.
6. Transfer batter to prepared pan. Sprinkle with 1 1/2 cups raspberries (sometimes I sprinkle with 2 cups of raspberries).
7. Bake cake until top is gently set, about 20 minutes.
8. Reduce oven temperature to 375°F Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar.
9. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
10. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.
11. Mix crème fraîche and 2 tablespoons sugar in small bowl. (Cake and crème fraîche mixture can be made 8 hours ahead. Let cake stand at room temperature. Cover and chill crème fraîche mixture.)
12. Cut cake into wedges. Top each with dollop of crème fraîche and fresh raspberries and serve.
Title: Macadamia Nut Bread Pudding
Ingredients:
- 15 eggs
- 5 evaporated milk
- 1 1/2 coconut milk
- 1 1/2 sugar
- 1 water
- 1 coconut
- 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Cut croissants into 1 inch cubes and spread along the bottom of a 9 x 13 inch baking pan. In a bowl mix eggs, evaporated milk, coconut milk, and sugar; add water until it has a custard texture. Pour custard mixture over bread cubes.
3. Top with shredded coconut and macadamia nuts. Bake for 1 1/2 to 2 hours.
Title: Pete's Mother's Raisin Cake
Ingredients:
- 1 walnuts
- 9 walnut halves
- 1 raisins
- 2 water
- 2 sugar
- 1/2 cold water
- 1 baking soda
- 1 cinnamon
- 2 cloves
- 2 nutmeg
- 2 flour
- 4
Instructions:
1. Pick out 9 or so good looking walnut halves and set aside.
2. Coarsely chop enough walnuts to make 1 cup.
3. Boil one box raisins in 2 Cups Water - 15 Minutes. Set aside.
4. Cream 2 Cups sugar with 1/2 cup lard.
5. Add cold water, baking soda (dissolved in a little hot water), cinnamon, cloves, and Nutmeg.
6. Add Flour.
7. Fold in the Raisins and the water they cooked in (while hot).
8. Fold in Walnuts.
9. Bake in 3 greased and floured loaf pans, or 1 Bundt Cake Pan.
10. Bake in a slow oven (at 325 for about 1.5 hours).
11. This is an eggless cake. I won't bore you with details about why it still rises, but suffice it to say it can not be rushed. Given the density of the cake the bake time will almost certainly be more than 1.5 hours. I recommend sticking the cake with a bamboo skewer or long toothpick at the 1.5 hour mark. If it comes out sticky, give the cake another half hour. Then test again.
12. After cake has cooled, it should slide right out of the pan. Garnish by placing your perfect Walnut Halves on top.
Title: Cupid's Pillows
Ingredients:
- 0.5 puff pastry sheets
- 1 raspberries
- 3/4 confectioners' sugar
- 1
- 1/2
Instructions:
1. Roll a single puff pastry sheet into about a 16" square.
2. Brush pastry lightly with egg white.
3. Cut pastry sheet into sixteen 4"x4" squares.
4. Place about 1 teaspoon chocolate and one raspberry in center of each square. (I put a piece of chocolate inside the raspberry too).
5. Fold to form a triangle and press firmly on both edges with a fork or pastry crimper to seal.
6. Prick the center of the pastry with a fork.
7. Repeat until all are completed; put filled pastries onto large un-greased sheets. Freeze 30 minimum minutes.
8. Pastries can be fully frozen individually at this point and sealed in a heavy-duty bag for later use.
9. Preheat oven to 375°F.
10. Bake 17 minute or until puffed and golden.
11. Toss in confectioners sugar and let cool or the inside will burn your mouth! They taste better when cooled to just above room temperature.