lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Cream Cheese Frosting 1992
Ingredients:
- 6 white chocolate
- 12 cream cheese
- 1/2 unsalted butter
- 3/4 icing sugar
- 2 1/4 pure vanilla extract
- 3/4 fresh lemon juice
Instructions:
1. Chop the six ounces white chocolate, and place in a double boiler until almost melted, remove, and continue to stir until smooth. Cool to room temperature.
2. Cream the cream cheese with room temperature butter, powdered sugar, lemon juice, and vanilla, until smooth.
3. Add in the melted white cooled chocolate and beat again until smooth and blended.
4. Frost your desired cake.
Title: Black Forest Cake (Fancy)
Ingredients:
- 2 cherries
- 1 granulated sugar
- 1/4 cornstarch
- 1 1/2 vanilla extract
- 2 powdered sugar
- 3
- 1/3
Instructions:
1. Drain cherries reserving 1/2 cup juice. Combine reserved cherry juice, granulated sugar, and cornstarch in saucepan. Cook and stir over low heat until thickened. Add vanilla and stir.
2. Split each cake layer in half horizontally. Crumble one half layer; set aside.
3. Beat cold whipping cream and the confectioners' sugar in large bowl at high speed until stiff peaks form. Reserve 1 1/2 cups whipped cream for decorative piping.
4. Place one cake layer on serving plate. Spread with 1 cup whipped cream; top with 3/4 cup cherry topping. Top second cake layer, 1 cup whipped cream and 3/4 cup cherry topping; top with third layer of cake.
5. Frost cake sides with remaining whipped cream; pat gently with reserved cake crumbs.
6. Spoon 1 1/2 cups whipped cream into pastry bag fitted with star tip; pipe around top and bottom edges of cake. Spoon remaining cherry topping over top of cake.
Title: Ultimate Bread Pudding
Ingredients:
- 3 1/2 sugar
- 1 vanilla bean
- 1 eggs
- 7 heavy cream
- 5
- 2 1/2
- 6
Instructions:
1. Note: bread can be any non-savory firm textured bread.
2. Avoid soft supermarket bread- makes pudding mushy and avoid rustic crusty loaves with open crumb- doesn't absorb and yields too firm a pudding.
3. Whole wheat cinnamon raisin works well, but a brioche or challah work the best.
4. Preheat oven to 350, butter a 13x9 baking dish.
5. Whisk milk and sugar in a saucepan over medium heat.
6. Meanwhile scrape vanilla bean into milk mixture and throw in pods.
7. Heat to steaming, but not boiling.
8. Discard vanilla pods.
9. Whisk eggs and yolks in a large bowl, gradually add 2 cups of hot milk mixture, then pour egg mixture into the saucepan with the hot milk.
10. Strain and whisk in cream.
11. Spread bread cubes in prepared dish.
12. Slowly pour custard over bread being sure to saturate all of the bread.
13. Bake in the center of the oven for about 1 hour or until a small knife inserted in the center of the pudding comes out clean.
14. Serve warm or chilled with whipped cream or caramel sauce.
15. Note: you can add raisins, currents, dried cranberries, sour cherries or any other dried fruit you like.
Title: Over the Top Sundae Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 vanilla ice cream
- 3 bananas
- 2 maraschino cherries
- 2
- 12
- 1
Instructions:
1. Bake cake as directed in 13x9-inch pan. Cool completely.
2. Spread softened ice cream on top of cooled cake. Freeze for 2 hours or overnight.
3. Just before serving to with sliced bananas and cherries, drizzle with toppings.
4. Store covered in freezer.
Title: Strawberry and Raspberry Pudding
Ingredients:
- 4 eggs
- 2 honey
- 250 vanilla extract
- 1 cornflour
- 1 strawberries
- 230 raspberries
- 125 strawberries
- 75 raspberries
- 75 icing sugar
- 1
Instructions:
1. Preheat oven to 170 C (325 F).
2. Whisk together eggs, honey, yoghurt, vanilla and cornflour until smooth.
3. Pour mixture into a greased 23cm ovenproof dish.
4. Add fruit.
5. Bake for 23-35 minutes or until pale golden and just set.
6. Sauce: Whizz/mash fruit until lit reaches a pouring consistency then strain out the pips with a sieve.
7. Presentation: Dust warm pudding with sugar and serve with a jug of sauce.
Title: Praline Pudding Cake
Ingredients:
- 3/4 brown sugar
- 1 1/4 all-purpose flour
- 1 all-purpose flour
- 3/4 sugar
- 1/3 pecans
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1 1/2 vanilla
- 1 3/4 boiling water
Instructions:
1. Combine brown sugar and 1T flour mix; set aside.
2. combine 1-1/4c flour with the granulated sugar and pecans,baking powder and salt.
3. Mix well.
4. Make a well in the center of pecan mixture.
5. Combine milk, butter and vanilla and pour into well; stir together.
6. Pour into a greased/floured 8 inch square pan.
7. sprinkle with brown sugar mixture.
8. Pour boiling water over batter; do not stir.
9. Bake until pudding is bubbly and cake springs back a little to the touch.
Title: Chocolate Ganache
Ingredients:
- 1 1/2 heavy cream
- 12 bittersweet chocolate
- 1 pecans
- 1 1/2 butter
- 4 sugar
- 3/4
Instructions:
1. Mix together the pecans, melted butter, and sugar.
2. Press into 9" tart pan with removable bottom.
3. Bake at 325* for 12 minutes until light brown, cool.
4. Heat cream to boil.
5. Add chocolate and yolk and mix until smooth.
6. Pour into cool shell and refrigerate until set.
7. Enjoy!
Title: Chocolate Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1 light corn syrup
- 1/4 flour
- 2 baking soda
- 1/4 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, cream together shortening, sugar and egg.
3. Stir in melted chocolate and corn syrup.
4. In a small bowl, whisk together flour, baking soda and cinnamon.
5. Add flour mixture to the chocolate mixture.
6. Chill in refrigerator for 1 hour.
7. Roll dough 1/8 inch thickness on a well floured surface.
8. Cut into shapes with cookie cutters. Bake on ungreased cookie sheet for 10 minutes.
9. Cool for 3-5 minutes before removing to wire rack to cool completely.
10. If desired decorate with icing after cool to fit the holiday, event or just eat them as is.
Title: Zebra Cake: Birthday Made Fun, Quick, and Easy!
Ingredients:
- 1 butter
- 3 flour
- 1/3 eggs
- 1 1/3 water
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Preheat oven to directed temperature on the box, grease two 9 inch round baking pans (depending on amount of mixture provided, if not enough just use one.) and dust with flour.
2. Mix up the mixes separately as shown on the box.
3. Starting with the chocolate take a 1/4 cup measuring cup and pour one scoop into center of pan letting it spread out by itself. Then have a separate measuring cup and scoop some white mix into the center of the chocolate. Going back and forth rather quickly. If mix is not spreading well pick up the pan and slightly tilt it, however, you do NOT want to mix the two colors. **Warning: throughout the whole process do not touch the batter with anything once in the pan to avoid mixed stripes.
4. Put in oven for directed time or until a fork/toothpick/ knife.etc. can come out clean from the center of the cake.
5. Let cool 10 minutes or longer if needed. Tip pans upside down on cookie sheet, doing that carefully so that the cake doesn't fall right out and break. I normally press my hand against the top while flipping it.
6. Gently take off the pan, if the cake is sticking gently tap on the bottom of the pan.
7. Take bottom layered cake and turn right side up on a plate to frost while flipping the top layer and leaving it on the cookie sheet (this prevents the top from being a "Waffle" pattern). Plop a small amount of frosting on the top of the cake, once it is cooled down enough that the icing won't melt, (it does not have to be perfect and just enough frosting so the top layer will stick) gently take an icing knife or I used an actual butter knife (Not the every day table knives) and glide the frosting starting from the middle spreading towards the outside. **Warning: do not dig into the cake, this will cause crumbs and make the icing and outside not look as appealing.
8. Once frosted the inside, take the top layer and set it gently on top.
9. Take a majority of the the rest of the icing and plop it on top starting from the center and working to the sides then gently go around the sides and smooth frosting out to your liking.
10. Add sprinkles if desired or even crushed Oreos for that fun black and white striped look! Then the candles and you're done and ready to Enjoy!
11. **Tip if the bottom layer is to rounded than I would suggest looking up how to easily cut the rounded spot off, like on youtube or something. However, one downfall to that is it may make more crumbs.
12. **Also for the sprinkles I took some cookie cutters of my desired shape and gently set them on top of the icing and poured the sprinkles inside to make the desired shape! (I also put a few around the edge of the cake).
Title: Chocolate Chip-Studded Mini Meringues
Ingredients:
- 4 salt
- 1 granulated sugar
- 1 vanilla extract
- 1 1/2 lemon juice
- 1/2 powdered sugar
- 6
- 1/2
Instructions:
1. Set rack in center of oven and preheat to 275* F.
2. Line a cookie sheet with aluminum foil, dull side up, (or baking parchment). In a medium bowl, beat whites till foamy, then add salt. Continue to beat till stiff peaks form, slowly adding sugar, extract, and lemon juice. Fold in chocolate chips.
3. Drop batter onto cookie sheet by tablespoonfuls--no larger, these are very rich-- spaced 2 inches apart. Sift powdered sugar over tops.
4. Bake 35-40 minutes, until tops are barely pale and meringue surface is firm.
5. Cool completely on a wire rack.
6. Store in a tightly covered container at room temperature.
Title: German Gossamer Crisp Spice Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1/2 ground ginger
- 1/2 apple pie spice
- 1/4 ground cloves
- 1/4 ground cardamom
- 1/8 butter
- 1/3 molasses
- 1/3 dark brown sugar
- 1/4
Instructions:
1. In a medium bowl stir together flour, ginger, apple pie spice, cloves, cardamom, and red pepper; set aside.
2. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add molasses and brown sugar. Beat until combined. Beat in flour mixture just until combined.
3. Divide dough in half; cover and chill for 1 hour or until easy to handle.
4. Preheat oven to 375°F
5. On a lightly floured surface roll half of the dough at a time to a 1/16 inch thickness. Using a 2-inch round scalloped cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet.
6. Bake in preheated oven for 5 to 6 minutes or until edges are browned. Transfer cookies to wire racks; cool. Makes about 66.
7. TO STORE: Place in layers separated by waxed paper in an airtight container, cover. Store at room temperature.
8. Better Homes Christmas Cookies.
Title: Chocolate Eclair Torte
Ingredients:
- 1 graham cracker
- 2 French vanilla instant pudding
- 3 1/2 milk
- 8
- 1
Instructions:
1. Line bottom of 9x13-inch dish with crackers.
2. Mix pudding and milk.
3. Fold in whipped topping.
4. Spoon layer of pudding mixture over crackers.
5. Add another layer of crackers, then pudding mix again then final layer of crackers.
6. Spread chocolate frosting over top.
7. Chill in refrigerator for at least 2 hours.
Title: Kerrin's Belgian Tea Cake
Ingredients:
- 1/2 caster sugar
- 1 self raising flour
- 1 salt
- 60 butter
- 2 eggs
- 60 hot water
- 1 walnuts
- 1 lemon, juice and zest of
- 3/4 water
- 3/4 sugar
- 1 1/2
- 1
- 1 1/2 - 2
Instructions:
1. Cake:
2. Sift dry ingredients, rub in butter, add eggs to form a moist dough.
3. Place 1/2 mixture into a greased 7” round sandwich tin, spreading about 1/2 way up sides of tin.
4. Pour hot filling over mixture in tin.
5. Place remaining mixture over the filling in heaps, then sprinkle with walnuts and bake 35 mins at 190 deg C - 200 deg C (375 deg F–400 deg F) less if fan forced.
6. Serve warm with whipped cream.
7. Filling:
8. Boil water and sugar, add rind and boil 2 mins, then remove from stove and add custard powder, mixed with lemon juice - reheat until thickened.
9. Alternate filling:
10. Add custard powder to syrup or juice from can and heat until thickened, mix in fruit.
Title: Coffee Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 4 eggs
- 2 instant coffee
- 4 carrots
- 1 canola oil
- 1 pecans
Instructions:
1. Heat oven to 350°F Lightly butter and flour a 13x9" baking pan.
2. Mix the flour, sugar, baking soda, baking powder, salt, and spices in a large bowl, set aside.
3. Beat the eggs and instant coffee in a large bowl with an electric mixer set on medium speed until well blended.
4. Add the flour mixture, carrots, and oil and beat for 2 minutes on low speed until well blended.
5. Stir in the nuts.
6. Pour mixture into the prepared baking pan.
7. Bake for 1 hour until toothpick inserted in center comes out clean.
8. Cool in the pan for 10 minutes on a wire rack.
9. Looen the cake from the sides of the pan with a spatula or knife.
10. Gently invert the cake onto the rack.
11. Cool completely.
12. Frost with Coffee Cream Cheese Frosting (or frosting of your choice).
Title: Michigan Blueberry Peach Cobbler
Ingredients:
- 6 butter
- 3/4 flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 salt
- 1 blueberries
- 1 sugar
- 1/3 cornstarch
- 3
Instructions:
1. preheat oven to 375.
2. combine streusel ingredients and work until coarse crumbs form.
3. combine fruits in a large bowl.
4. combine sugar and cornstarch and toss with fruit.
5. pour fruit mixture into a greased 8x8 baking dish and evenly crumble streusel over it.
6. bake 45 minutes until brown and bubbly.
7. serve with ice cream or whipped cream.
Title: Pumpkin Yogurt Cake (Gluten Free)
Ingredients:
- 1/2 oats
- 1/2 coconut oil
- 4 eggs
- 2 vanilla extract
- 10 cinnamon
- 5 5/8 nutmeg
- 2
- 4
- 1/2
- 1/4
Instructions:
1. Cut the kabocha squash in half and discard seeds. Cut them into large chunks and steam them until soft. Remove the skin.
2. In the food processor, place oats and almond slices and process until they are ground. (If you are using almond meal, you only need to process oats.).
3. Preheat oven to 350°F/180°C.
4. In a bowl, place the ground oats, almonds (or almond meal), melted coconut oil and 2 Tbsp of sugar. Mix well and press it onto the bottom of a 7-inch springform pan.
5. In the food processor or blender, place the cooked pumpkin flesh, yogurt, eggs, 4 Tbsp of sugar, vanilla, cinnamon and nutmeg and process until it is well blended.
6. Pour the mixture in the springform pan.
7. Bake for 40 – 50 minutes. It might look a little too soft, but it will be set.
8. Cool and refrigerate overnight or for several hours.
9. Infuse love, slice and serve!
Title: Strawberry Shortcut Cake
Ingredients:
- 2 strawberry gelatin
- 14 Cool Whip
- 1 water
- 1 frozen strawberries
- 2
Instructions:
1. Boil 1 cup of water and add both boxes of Jello (do not follow directions on box).
2. Thaw strawberries (with the juice), add to the Jello mixture and set aside.
3. Tear the Angel Food cake into 1 inch pieces, and put into a 9 by 13 pan.
4. Ladle strawberry mixture over the Angel Food cake, cover with plastic wrap, and leave in refrigerator overnight.
5. Spread Cool Whip over Shortcut Cake, serve & enjoy!.
Title: Lemon Bars
Ingredients:
- 1/2 flour
- 3/4 powdered sugar
- 1/3 salt
- 1/2 butter
- 1/4 sugar
- 6 flour
- 1 eggs
- 1/4 fresh lemon juice
- 3 lemon zest
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F.
2. Line 8-inch square baking pan with tin foil.
3. Toast almonds for crust in skillet over medium heat until lightly brown - about 3-5 minutes.
4. Set aside 3 Tablespoons of toasted almonds to layer on top of crust.
5. Chop the rest of toasted almonds to mix into crust.
6. Whisk together flour, sugar, almond extract, salt and remaining chopped toasted almonds.
7. Cut in butter with fork or knife until mixture is dry and crumbly.
8. Press into prepared pan.
9. Sprinkle with reserved almonds and press into crust.
10. Bake until edges are golden brown about 20-25 minutes.
11. Combine sugar and flour for filling.
12. Whisk in eggs.
13. Add lemon juice and zest.
14. Pour over warm crust.
15. Dust with powdered sugar.
16. Return to oven and bake for 18-20 minutes.
17. Cool completely.
18. Remove from pan by lifting foil.
19. Dust with more powdered sugar.
20. Cut into squares.
21. Garnish with twist of lemon slice and mint sprigs. (optional).
Title: Home-Style Jalebis
Ingredients:
- 1 flour
- 1 plain yogurt
- 1/4 water
- 2 sugar
- 1/2 salt
- 3/4 ghee
- 3/4 sugar
- water
Instructions:
1. In a bowl mix the flour and yogurt together. Add a little water at a time making a thick, smooth, heavy batter, but you don't want it runny.
2. Set it aside, covered, for 6 to 8 hours. This can be done up to 24 hours in advance.
3. When ready to cook, make the syrup by adding water and sugar and bringing to a boil. Let simmer for 5 to 10 minutes and then keep warm over very low heat.
4. Heat vegetable oil to about 325 degrees.
5. Cut a small hole in a heavy plastic bag. Stir the sugar and salt into the batter and then transfer some of the batter to the bag.
6. Squeeze the batter out of the bag and into the hot oil using a continuous circular motion. Make sure to leave gaps between he coils for more even cooking. You can make about 3 coils.
7. After about a minute, turn it over and let the other side cook until well browned. Flip back to the first side to finish browning. They should be a rich brown in color and a little crispy.
8. Using a slotted spoon, transfer the jalebi to the warm syrup, and then immediately flip over and remove.
9. Serve hot or warm within half an hour of frying.
Title: Chocolate Banana Souffle
Ingredients:
- 3 sugar
- 2 instant espresso powder
- 2 instant coffee
- 2 vanilla extract
- 1/3 cornstarch
- 3 salt
- 1/4 banana
- 1/2 light brown sugar
- 1/4 low-fat milk
- 1/4 cream of tartar
- 5
- 1/8
Instructions:
1. Preheat oven to 350 degrees F. Lightly oil six 6-ounce (3/4-cup) individual souffle dishes or ramekins or coat them with nonstick spray. Dust with sugar, turning to coat, and tapping out the excess. Set aside.
2. Melt chocolate over barely simmering water or in the microwave. Dissolve espresso powder (or instant coffee) in vanilla in a small bowl.
3. Sift cocoa, cornstarch and salt into a large bowl. Add banana, brown sugar and milk, whisking to blend. Add melted chocolate and the coffee mixture and blend well.
4. Place egg whites in a clean, grease-free mixing bowl. Beat on low speed with an electric mixer until frothy. Add cream of tartar; increase the speed to medium and whip until soft peaks form. Gradually add the remaining 3 tablespoons sugar and beat on medium-high until the whites hold stiff, but not dry, peaks.
5. Whisk one-fourth of the egg whites into chocolate mixture. Gently but quickly, fold in the remaining whites with a rubber spatula. Spoon into the prepared souffle dishes or ramekins.
6. Bake until souffles are well puffed and browned, but still jiggle slightly when shaken, 15 to 25 minutes, or. Remove from the oven and sift a little confectioners' sugar over the top. Serve immediately.
Title: Old Fashion Fudge Pie
Ingredients:
- 2 butter
- 1/2 sugar
- 1 eggs
- 2 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 375º.
2. Melt chocolate and butter together in heavy saucepan over low heat.
3. Remove the pan from the heat and add sugar, then eggs; beat well.
4. Pour the filling in unbaked pie crust and bake for 25 minutes or until just set.
5. Serve warm or cold, with ice cream or whipped cream.
Title: Cherries, Amaretto Sour Cream and Brown Sugar
Ingredients:
- 1 1/2 fresh cherries
- 1/2 light sour cream
- 3 Amaretto
- 1/4 powdered sugar
- 1/3 light brown sugar
Instructions:
1. Mix sour cream and Amaretto. Add more Amaretto to taste if needed.
2. If desired, add powdered sugar to mixture.
3. Place sour cream mixture into small "dipping" dish.
4. Place brown sugar into second small "dipping" dish.
5. Dip cherries in sour cream and then the brown sugar.
6. Eat and enjoy!
Title: Poor Man's Apple Betty
Ingredients:
- 6 butter
- 1/2 apples
- 4 -6 sugar
- 2/3 nutmeg
- 1/2 cinnamon
- 1 lemon juice
- 1 cold water
- 1/2
Instructions:
1. Spray shallow 1 quart baking dish with nonstick spray.
2. Combine sugar, nutmeg, cinnamon.
3. Break dry bread into cubes.
4. Toss with melted butter.
5. Place a third of the cubes in the bottom of baking dish.
6. Cover with half the sliced apples.
7. Then sprinkle with sugar and spice mix.
8. Add another layer of bread cubes, follow with sugar mix.
9. Top with remaining bread cubes.
10. Pour on top, water and lemon.
11. Bake at 350°F for 45 minutes or until apples are soft.
12. Serve with cream or milk.
13. Better when warm!
Title: Maries Rolled Pavlova With Chocolate Cream
Ingredients:
- 5 sugar
- 1 vanilla
- 1 cornflour
- 2 1/2 vinegar
- 1 heavy cream
- 250 icing sugar
- 1 heavy cream
- 1 dark chocolate
- 50
Instructions:
1. Beat the egg whites until stiff.
2. Add the sugar gradually while continuing to beat with an electric beater until the mixture is very stiff. Don't hurry this step.
3. Add the vanilla, cornflour and vinegar and beat again until well combined.
4. Spread the mixture onto baking paper on a baking tray into a rectangle approx 11/2cm thick.
5. Bake for 8-10 minutes at 200'C.
6. While the roll is cooking, lay a clean dry teatowel ready on a flat surface.
7. Remove Roll from oven (it should be light brown on the top) Lift up the paper and flip it upside down on to the teatowel.
8. Carefully remove the paper and leave Pavlova to cool. (it will shrink slightly).
9. Filling:
10. Put cream, sieved cocoa and icing sugar in a bowl and beat until stiff.
11. Spread over the cold Pavlova and roll up using the tea towel to help. (This can now be frozen wrapped in the teatowel on tray.).
12. Decoration:
13. Bring the 50mls of cream to a boil, remove from heat and stir in the chopped chocolate.
14. Stir to melt, cool slightly then drizzle over the Pavlova roll.
15. Variation: Instead of the chocolate drizzle just pipe rosettes of cream along top of roll and sprinkle with grated chocolate and/or some chopped nuts or some glace cherries.
Title: Mochaccino-Caramel Souffles by Rachel Ray
Ingredients:
- 2 1/2 unsalted butter
- 2 confectioners' sugar
- 7 bittersweet chocolate
- 1 all-purpose flour
- 1/2 milk
- 2 pure vanilla extract
- 1 eggs
- 3 cream of tartar
- 1 granulated sugar
- 1/4 heavy cream
- 14 heavy cream
- 3/4 salt
- 3 ground cinnamon
- 1
Instructions:
1. preheat oven to 375. melt 1 1/2T butter and brush inside of 4 ovenproof mugs. dust inside of mugs with 1T of confectioner's sugar then shake out excess. place mugs on a baking sheet and set aside.
2. microwave chocolate at med power for 2 minutes. stir, heat for 1 more minute, then stir until smooth.
3. melt remaining butter in sm saucepan over med heat. add flour and stir to make a paste. whisk in milk and coffee and cook, whisking, until thickened, 2-3 minute remove from heat, whisk in melted chocolate and vanilla, then egg yolks.
4. in a grease free med or lg size bow, beat egg whites and cream of tartar at med speed until soft peeks form. slowly beat in granulated sugar and then beat at high speed until stiff peaks form, 1-2 minutes. fold 1/3 of the whites into the chocolate mix, and the fold that into the remaining whites. scrape the batter into the prepared mugs. (at this point you can cover and chill souffles until ready to bake.).
5. place caramels, 3T of cream and the salt in a sm bowl, microwave at med power for 2 1/2min, until caramels are melted and sauce is smooth.
6. bake souffles until puffy and slightly cracked, about 15 minutes.
7. while souffles bake, whip the remaining 3/4c cream with the remaining 1T confectioner's sugar until the whipped vream is stiff enough to hold its shape.
8. place hot mugs on small plates. werve souffles topped with the whipped cream and caramel sauce. dust with cinnamon. enjoy!