lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Syrup Cake
Ingredients:
- 60 butter
- 3/4 margarine
- 2 brown sugar
- 180 firm bananas
- 1/2 self raising flour
- 1/4 ground cinnamon
- 1 ground nutmeg
- 2 banana
- 60 sour cream
- 180 butter
- 1 margarine
- 2 caster sugar
- vanilla
- eggs
- golden syrup
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Melt together butter and brown sugar over low heat, cook for a few minutes, stirring occasionally.
3. Pour into greased cake tin and swirl around to cover bottom.
4. Slice firm bananas into rings and place into bottom of cake tin in one layer.
5. Sift together flour, cinnamon and nutmeg put aside.
6. Mash very ripe banana and stir in sour cream, put aside.
7. Cream together butter and caster sugar, add vanilla, add eggs, one at a time, mixing well between each.
8. Mix in sifted flour and add banana/sour cream mixture stir till just combined.
9. Pour batter carefully into tin over caramel and bananas, spread carefully, to avoid disturbing bananas.
10. Bake for approximately 45 minutes, or until cake springs back when lightly touched.
11. Remove from oven and stand for a couple of minutes before inverting onto serving plate.
12. Wait about 30 seconds before removing tin.
13. Drizzle top of cake with golden syrup, and serve warm with whipped cream.
Title: Peach Cream Cake
Ingredients:
- 1 sweetened condensed milk
- 1 water
- 1 vanilla instant pudding mix
- 1
- 2
- 4
Instructions:
1. Cut cake into 1/4" slices;arrange half the slices on bottom of 13x9 baking dish.
2. In large bowl, combine condensed milk, water,and almond extract.
3. Add pudding mix; beat well.
4. Chill 5 minutes.
5. Fold in whipped cream.
6. Spread half the cream mixture over cake slices; arrange half the peach slices on top.
7. Repeat layering, ending with peach slices.
8. Chill 4 hours or until set.
9. Cut into squares to serve.
10. Refrigerate leftovers.
Title: Hawaiian Cookie Tarts
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 powdered sugar
- 2 cornstarch
- 1 margarine
- 1 butter
- 1 vanilla
- 1/2 sugar
- 1 egg
- 1 1/2 coconut
- powdered sugar
Instructions:
1. Heat oven to 350°F In large bowl, combine flour, 1/2 cup powdered sugar and cornstarch; blend well. Add margarine and vanilla. By hand, blend until a soft dough forms. Shape dough into 1-inch balls. Place 1 ball in each of 36 ungreased miniature muffin cups; press in bottom and up sides of each cup.*.
2. Spoon 1 teaspoon pineapple preserves into each dough lined cup. In small bowl, combine sugar and egg. Using fork, beat until well blended. Stir in coconut until well coated with egg mixture. Spoon 1 teaspoon coconut mixture over pineapple preserves in each cup.
3. Bake at 350°F for 23 to 33 minutes or until crusts are very light golden brown. Cool 20 minutes. To release cookies from cups, hold muffin pan upside down at an angle over wire rack. Using handle of table knife, firmly tap bottom of each cup until cookie releases. Cool completely. Just before serving, sprinkle with powdered sugar. Yield: 3 dozen cookies.
4. TIP* If only 1 miniature muffin pan is available, keep remaining cookie dough refrigerated until ready to bake.
Title: Homemade Vanilla Wafers
Ingredients:
- 1/2 powdered sugar
- 1/3 sugar
- 1/3 shortening
- 3 vanilla
- 1 1/2 salt
- 1/4 whole wheat flour
- 1 1/2 baking powder
- 1 1/2 water
- 1 lemon juice
- 1/4
Instructions:
1. Preheat oven to 325°F Spray cookie sheet with non-stick cooking spray.
2. Cream together sugar, powdered sugar, shortening, egg whites, vanilla, lemon juice (optional) & salt.
3. Add flour & baking powder.
4. Add 1 T water. Mix until dough forms a large ball.
5. Roll dough into 1/2-3/4” balls & press onto cookie sheet.
6. Bake 15-18 minutes or until cookies are golden.
Title: Low Sugar Eclair Pie
Ingredients:
- 1 low-fat graham cracker
- 1 sugar-free vanilla pudding mix
- 16 skim milk
- 2 skim milk
- 2 Splenda granular
- 1 3/4
- 2
Instructions:
1. In a 9 x 13 pan (DO NOT USE A SMALLER PAN) place a layer of graham crackers.
2. Mix up pudding using 1 3/4 cup milk. Let set 5 minutes. Fold in whip. Divide, layer half on top of grahams.
3. Add another layer of grahams and the remaining pudding mix. Top with final layer of grahams. Set in refrigerator to chill.
4. Meanwhile, melt butter in microwave or in double boiler. Stir in milk, add chocolate and melt. Stir in 2 cups splenda.
5. Pour over completed pudding covering all grahams. Return to chill for at least 2 hours.
Title: Sue's Fancy, but Easy Dessert
Ingredients:
- 1/3 ice cream sandwich
- amaretto liqueur
- Cool Whip
Instructions:
1. Line pan with ice cream sandwiches.
2. Pour Amaretto over sandwiches(do not drown them).
3. Cover with Cool Whip.
4. Sprinkle with almonds on top.
5. Freeze.
Title: Passover Apple Kugel
Ingredients:
- 3/4 sugar
- 3/4 salt
- 1 water
- 1 1/2 apples
- 4 lemon juice
- 1 eggs
- 4
- 1/4
Instructions:
1. Toss apples gently with the 1 tablespoon lemon juice.
2. Combine cake meal. sugar and salt. Set aside.
3. Separate eggs. Mix yolks, water and oil until frothy.
4. Add the combined dry ingredients and sliced apples.
5. Beat egg whites until stiff.
6. Fold egg whites into apple mixture.
7. Pour into a greased 9 inch square baking dish.
8. Bake at 350 degrees for 1 hour.
9. Remove from oven and allow to stand 10 minutes before serving.
10. .
Title: Charmie's Snickerdoodles
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1 butter
- 2 sugar
- 2 eggs
- 1/4 milk
- 1 vanilla
Instructions:
1. Preheat oven to 375°.
2. Stir together flour, soda, cream of tartar and salt.
3. Beat butter for 30 seconds.
4. Add the 2 cups sugar and beat until fluffy.
5. Add eggs, milk and vanilla; beat well.
6. Add dry ingredients to beaten mixture, beating until well blended.
7. Form dough into 1-inch (or larger) balls - dough will be sticky.
8. Roll in mixture of cinnamon and sugar.
9. Place 2-inches apart on greased cooked sheet.
10. Flatten slightly with bottom of a glass.
11. Bake at 375° for 8-10 minutes until light golden and just beginning to crack on top.
Title: Apple Dumplings
Ingredients:
- 3 1/2 apples
- 4 sugar
- 2 lemon juice
- 1 butter
- 2 flour
- 3 baking powder
- 1/4 salt
- 1/4 shortening
- 1 egg
- 1/2 skim milk
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 sugar
- 1/4 salt
- 1 water
- 1 lemon, zest of
- 1/4 lemon juice
- 2 butter
Instructions:
1. Combine syrup ingredients in saucepan.
2. Stir over medium heat until dissolved.
3. I make lots of syrup and don't necessarily put in all the sugar; add to your taste.
4. For dumplings, measure flour (without sifting) into mixing bowl.
5. Add baking powder and salt.
6. Stir well to blend.
7. Cut in shortening until mixture resembles coarse meal.
8. Add milk all at once and stir with fork until flour is well moistened.
9. Turn out onto lightly floured board and knead gently 3 or 4 times.
10. Roll dough into a rectangle, 18"x 12", 1/4" thick.
11. Spread apples (and raisins) over dough and sprinkle with topping.
12. Roll as firmly as you can as you would for a jelly roll, starting at 12" edge.
13. Cut into slices 3/4" thick and place in a 13x9-inch pan.
14. I don't leave much space between each roll.
15. Pour Hot Syrup over dumplings.
16. Bake at 350 degrees for 40-50 minutes, until tops are lightly browned.
17. Serve warm with cream or vanilla ice cream.
Title: Whole Wheat Shortbread Cookies
Ingredients:
- 2 whole wheat pastry flour
- 1/2 raw sugar
- 1/2 butter
- 1 salt
Instructions:
1. In lg bowl, combine flour and sugar.
2. Cut in butter until you have a fine crumbly mixture.
3. Knead dough until smooth, about 7-8 minutes.
4. spread dough into ungreased 15x10 pan.
5. Pierce with fork all over.
6. Bake at 325* for 25 minutes.
7. While warm, cut into squares.
Title: Chocolate Mousse
Ingredients:
- 200 eggs
- 7 sugar
- 7 port wine
- 2
Instructions:
1. Melt chocolate in a pan over hot water. Reserve it.
2. Beat eggs yolk until lighter and fluffy. Add, little by little, the melted chocolate to the eggs yolk. Mix well.
3. Add the Port Wine. Reserve it.
4. Beat eggs white until hard peaks. Add suggar to it and mix well.
5. Add chocolate mixture to the eggs white and suggar. Mix it by hand and smoothly.
6. Put it in a bowl and refrigerate it.
7. Make it one day ahead.
8. Decorate as you wish.
Title: Cream Cheese Turtle Cake
Ingredients:
- 1 pecans
- 1 water
- 1 eggs
- 1 1/4 unsalted butter
- 1/3 powdered sugar
- 3 cream cheese
- 1/2 powdered sugar
- 3 1/2 unsalted butter
- 1 vanilla extract
- 1 3/4
- 2
- 5
- 1/4
- 1
- 1/2
Instructions:
1. For Cake: Preheat oven to 350.
2. Butter and flour 13x9x2-inch metal cake pan.
3. Sprinkle 1/2 cup almonds and 1/2 cup pecans over bottom of pan.
4. Combine cake mix, 1 1/4 cups water, oil, and eggs in large bowl.
5. Using electic mixer, beat at low speed until mixture is moistened, about 30 seconds.
6. Beat at medium speed 2 minutes.
7. Pour batter into pan.
8. Melt buttter in medium saucepan over medium-low heat.
9. Gradually stir in powdered sugar (mixture will form clumps); stir in cream cheese.
10. Whisk until smooth, about 1 miute.
11. Pour cream cheese mixture in large ribbons atop cake batter in pan.
12. Using knife, swirl mixture into batter (do not overmix).
13. Bake cake until tester inserted into center (in cake part only) comes out clean, about 50 minutes (bottom of cake will be very moist).
14. Cool cake in pan on rack.
15. Sprinkle remaining 1/2 cup almonds and 1/2 cup pecans over cake.
16. For Icing: Mix sugar and cocoa in medium bowl.
17. Bring milk and buter to simmer in heavy medium saucepan.
18. Reduce heat to medium-low; add powdered sugar mixture and whisk until melted.
19. Add chocolate chips and whisk until smooth.
20. Mix in vailla.
21. Drizzle warm icing over cake.
22. Let stand until set, about 2 hours.
23. Drizzle caramel topping over.
Title: Mary Ball Washington's Gingerbread, 1784
Ingredients:
- 1/2 butter
- 1/2 dark brown sugar
- 1/2 light molasses
- 1/2 honey
- 1/4 sherry wine
- 1/2 milk
- 3 all-purpose flour
- 2 ground ginger
- 1 1/2 ground cinnamon
- 1 1/2 ground mace
- 1 1/2 ground nutmeg
- 1 cream of tartar
- 3 eggs
- 2 raisins
- 1/4 baking soda
- 1 warm water
- 1
- 2
Instructions:
1. Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper.
2. Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well.
3. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together.
4. Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water.
5. Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve.
Title: Addictively Delicious Carrot Cake Recipe
Ingredients:
- 2 eggs
- 1 raw sugar
- 1 butter
- 1 cinnamon
- 1 mixed spice
- 1 salt
- 2 carrots
- 1 baking soda
- 1 1/2 whole wheat flour
Instructions:
1. Preheat your oven to 180°C.
2. In a medium-sized bowl, combine eggs, sugar and oil.
3. Beat until well combined and light in colour.
4. Stir in the cinnamon, mixed spice, salt, and grated carrot.
5. Empty the flour and baking soda into a separate bowl and mix well.
6. Empty the flour and baking soda mix to the bowl of wet ingredients, and mix until all the flour is dampened.
7. Lightly grease the bottom of a 23cm round, 22cm square, or general breadloaf tin.
8. Pour or spoon in the mixture.
9. Bake at 180C for 45 minutes, or until the center springs back when pushed, a skewer inserted in the center comes our clean, and the sides of the cake begin to pull away from the tin.
10. Leave to cool for 5 minutes in the tin, then invert onto a wire rack.
11. For a pudding-style dessert, serve with icecream.
12. For general 'cake' use, ice with lemon butter icing (made by mixing 1 1/2 cups icing sugar with 25g soft butter, 1-2 tablespoons lemon juice, and 1/2 or 1 teaspoon lemon zest.).
13. Serve!
Title: Chopped Apple Cake
Ingredients:
- 1/3 margarine
- 2 eggs
- 1 sugar
- 3/4 milk
- 2 flour
- 2 baking powder
- 1 apple
Instructions:
1. Blend margarine, eggs, white sugar and milk together.
2. Fold in flour and baking powder.
3. Then fold in apples.
4. Bake in 8x8 pan at 350F for 50 minutes.
5. tip - toss apples in a little bit of flour before adding them in to prevent them from going to the bottom.
Title: Elephant Ears on a Stick
Ingredients:
- 1 sugar
- 1 cinnamon
- 1
Instructions:
1. Wrap a refrigerated biscuit around a greased wooden dowel about 3/4 inch round.
2. Stretch dough down stick about 6 inches. Turn over campfire until brown. (5-10 min.) Roll browned biscuit around a stick of butter until well coated.
3. Sprinkle with a mixture of Cinnamon/Sugar. Remove from dowel and enjoy!
Title: Chocolate Rum Balls
Ingredients:
- 1 pecans
- 1 1/2 light corn syrup
- 1/2 light rum
- 1/4 dark rum
- 1/2 powdered sugar
Instructions:
1. In a small bowl, combine the crushed cookies and pecans.
2. Mix well.
3. Stir in the corn syrup and rum.
4. blend well.
5. Place the powdered sugar in small bowl.
6. Roll the cookie mixture into 1-inch balls.
7. then roll in powdered sugar- until well coated.
Title: Tvorog - Russian Style Farmer's Cheese
Ingredients:
- 1 plain yogurt
- 1/2
Instructions:
1. Pour the milk into a large casserole.
2. Add the yogurt. The closer is the yogurt to the expiration date, the better. The milk should be relatively fresh though.
3. Mix and leave under a cheesecloth (so that it breathes) for about 48 hours. If the temperature in your house drops to 60F overnight, warm the casserole in the evening on slowest possible heat for about 10-15 minutes.
4. After 48 hours (possibly up to 72) the milk will have kefir's consistency and smell.
5. Put the casserole on the slowest possible heat for about 60-75 minutes. The contents of the casserole should warm up to 140F but not higher. At this stage a white lump should separate itself completely from a clean liquid.
6. Drain the liquid. You may preserve it (this is milk whey) to use in breads and pancakes.
7. Tie the lump in a cheesecloth, put it on a strainer, put the strainer to hang over the empty casserole and put a small lid with a weight over the cheesecloth for the complete draining.
8. Put the casserole with all the stuff into the refrigerator for 8-12 hours. The longer you keep it there the drier it gets (personal preference matters).
Title: Gumdrop Cake
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 butter
- 3 eggs
- 1 1/4 vanilla
- 3 1/2 flour
- 1 salt
- 1/2 allspice
- 1 cinnamon
- 1/4 ground cloves
- 1/4 nutmeg
- 1 baking soda
- 1 baking powder
- 1 1/3 milk
- 2
Instructions:
1. Using a pastry cutter or fork or whatever you''ve got combine the sugars and butter together until they are like crumbs. (You can use all white or all brown sugar if you like.).
2. Combine the eggs and vanilla with the sugar mixture.
3. Take about 1/4 cup of your flour and coat your gumdrops so they do not sink to the bottom of your cake. Use the remaining flour for the next step.
4. Sift the remaining flour,salt,spices,baking soda and baking powder together.
5. With a mixer or by hand add your flour mixture and milk to the egg and sugar mixture until well mixed. I let it mix for several minutes with the electric mixer.
6. Add your gumdrops to the mixture and combine by hand as the gumdrops tend to get beat up with the electric mixer.
7. Add mixture to 2 loaf pans or one bundt pan that has been greased and floured.
8. Put in oven preheated to 300F for about 2 hrs.Test with toothpick to see if it is done.(wet toothpick not done, dry done)
9. Note: Do not fill your pan more than 3/4 full as these cakes do rise.
10. I have found that the gumdrops do not sink in the cake but they don't rise with the cake either. Try saving a few of the gumdrops and putting them on top of the cake and just pushing them in after you have put the batter in the pan.
11. Experiment with the flavors. I found some fruit flavored gummies that are excellent in this recipe. I've also seen wine gummies that I plan to try in my next cake.The spices that I listed are what I like. You may not have the same taste so don't be afraid to add more or subtract some. I have made these with out some of the spices listed and they turned out great.
12. If you find your cake is getting too dark before your cooking time is up you can cover the top with tinfoil or brown paper for the last 1/2 hour of cooking.
13. These cakes freeze well and just seem to get better after sitting well wrapped in a cool pantry for a week or two.
14. Enjoy.
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 8 butter
- 1 powdered sugar
- 1 vanilla extract
Instructions:
1. cream butter and cream cheese until smooth, scraping down the bowl often.
2. add vanilla extract and beat til fully incorporated.
3. mix in powdered sugar and beat until white and fluffy.
Title: Ambrosia Trifles
Ingredients:
- 1 ground cinnamon
- 1/2 pineapple chunks
- 1 coconut flakes
- 1
- 1/2
Instructions:
1. In a medium saucepan, bring the mandarin oranges with their syrup and the cinnamon to a boil. Continue boiling until reduced to 3/4 cup, about 10 minutes.
2. Divide half of the pound cake cubes among 8 trifle glasses and spoon half of the orange sauce on top. Divide the pineapple chunks among the glasses, then top with the remaining cake and sauce.
3. Whisk the cream until soft peaks form. Divide among the glasses and top with the coconut.
4. Tip: The orange sauce can be refrigerated in an airtight container for up to 1 week.
Title: 225 Calorie Cake
Ingredients:
- 18 eggs
- 2 1% low-fat milk
- 1 Cool Whip Lite
- 1
- 3 1/2
- 24
- 1
Instructions:
1. Make cake according to package direction, substituting milk for water and using a 9 x 13 cake pan.
2. Icing: Beat together on high all ingredients until smooth, several minutes and spread over the top of completely cooled cake.
Title: Luscious Lemon Angel Roll (Pampered Chef)
Ingredients:
- 1 powdered sugar
- 3/4 cream cheese
- 1 lemon
- 1 powdered sugar
- 1 -2 strawberries
- 7
- 1
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Cut 18 inch long piece of parchment paper, press into bottom and up sides of cookie sheet or pan.
3. Prepare angel food cake mix as directed on box, pour batter over parchment (spread evenly).
4. Bake 30-35 minutes or until top springs back when lightly touched with fingertip.
5. Remove and allow to cool.
6. Sprinkle ½ cup of powdered sugar over cake. Place sheet of parchment over cake and carefully turn cake over onto clean dish towel.
7. Remove pan, and starting on the short end, roll up cake with towel and parchment. Leave rolled up and cool completely in fridge.
8. Unroll cake and transfer to clean surface, discard parchment on top.
9. Spread ¼ cup of strawberry ice cream topping on cake, press lightly.
10. Combine cream cheese and ¼ cup of powdered sugar.
11. Add 1 T of lemon zest ( I personally like about 2 T and lots of juice to make it really a strong lemon flavor).
12. Add food coloring and mix well.
13. Fold in 1 cup of the whipped topping, gently spread over the strawberry topping (within 1 inch of the edges).
14. Reroll the cake (without the parchment paper!).
15. Sprinkle with additional powdered sugar and slice with serrated knife.
16. Garnish with whipped topping, fresh strawberries and lemon slices.
Title: Low Fat Strawberry Pudding Trifle
Ingredients:
- 1 strawberries
- 4 -5 sugar free fat free French vanilla pudding and pie filling mix
- 1 Cool Whip Free
- 1
Instructions:
1. Prepare the angel food cake as per directions.
2. Prepare and chill the vanilla pudding mix.
3. Cut or tear the angel food cake into pieces.
4. Place a layer of cake cubes at the bottom of a glass bowl, then a layer of strawberries, spoon vanilla pudding on top, then repeat with a layer of cake cubes, strawberries and pudding until finished.
5. Chill until ready to serve.
6. Spoon the trifle into bowls and top with the Cool Whip Free.
Title: Orange Pineapple Deluxe
Ingredients:
- 20 mandarin oranges
- 8 Cool Whip Free
- 16 fat-free sugar-free instant white chocolate pudding mix
- 1
Instructions:
1. Sprinkle pudding into yougart.
2. Stir until smooth.
3. Add mandarin oranges and pineapples.
4. Fold in Cool Whip.
5. Chill for an hour.
6. The preparation time includes the chill time.
Title: Chocolate Crunch Ice Cream Bowls
Ingredients:
- 1/3 margarine
- 3 mini marshmallows
- 1/2 chocolate chips
- 1/2 peanut butter
- 1 vanilla
- 5
Instructions:
1. Grease insides of 4 bowls and set aside.
2. On medium heat, heat all but cornflakes until melted and smooth.
3. Pour over cornflakes and mix until well coated.
4. Divide among bowls and press firmly against bottom and sides.
5. Cool completely.
6. Remove from bowls, place on serving plate and fill with ice cream.
Title: Baked Apples with Caramel Sauce
Ingredients:
- 7 walnuts
- 7 raisins
- 4 granny smith apples
- 1 lemon, zest of
- 1/4 butter
- 1 butter
- 6 sugar
- 1 1/4 brandy
- 1 butter
- 2 sugar
- 2 brown sugar
- 1/4 salt
- 1/2 heavy cream
Instructions:
1. Preheat oven to 330 degrees F.
2. In a bowl, combine walnuts, raisins, ¼ cup melted butter and 4 tblsps sugar.
3. Peel and core the apples, leaving them whole.
4. Arrange them in a pie plate just large enough to hold them in one layer, and fill the cavity of each apple with ¼ of the walnut-raisin mixture.
5. Sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar.
6. Pour brandy around apples.
7. Bake, basting occasionally, for 1 hour to 1 ½ hours, or until apples are tender.
8. Keep warm, covered loosely.
9. For sauce: In a saucepan, combine butter, sugars, salt and cream and cook over low heat, stirring, until sugar is dissolved.
10. Increase heat to high, boil sauce for 2 minutes, and let cool to room temperature.
11. Divide sauce among 4 dessert plates and put apple in center.
12. Top with whipped cream.
Title: Butter-Nut Drops
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1/2 vanilla
- 2 orange zest
- 1 lemon, zest of
- 1/4 salt
- 1 lemon juice
- 1 flour
- 1/2 brazil nut
- 20
Instructions:
1. Cream butter and sugar well.
2. Add egg yolk, vanilla, orange and lemon zest and salt; beat well.
3. Stir in lemon juice and flour.
4. Cover and chill 3 or more hours.
5. Preheat oven to 350F.
6. Roll dough into 40 small balls of about 1/2 rounded teaspoon each.
7. Dip balls into the slightly beaten egg white, then roll in the chopped nuts.
8. Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each.
9. Bake 25 minutes.
Title: Fudgy Avocado Brownies
Ingredients:
- 2 avocados
- 8 dark chocolate
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/4 olive oil
- 3 dark chocolate
- 4 avocado
- 1 lemon juice
- 1 powdered sugar
- 2 1/2 vanilla extract
- 1/2 chocolate
- 1 -2
Instructions:
1. For Brownies:
2. Preheat oven to 350F (325F for glass or dark pan). Liberally spray a 9-inch square pan with non-stick spray.
3. In a large bowl, whisk mashed avocado and melted chocolate.
4. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
5. Add in flour, cocoa, baking powder and salt, mixing with a large spoon until JUST combined - do not over mix.
6. Stir in oil until it's well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
7. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely, then frost and top with grated chocolate if desired.
8. For Frosting:
9. Add avocado to the bowl of an electric mixer and beat until mashed and creamy. Add lemon juice.
10. With the mixer on low speed, add in vanilla then slowly add in powdered sugar, scraping down the sides if needed, until a smooth frosting forms. Frost brownies once cooled.
11. Note: Placed brownies in the fridge (covered throughly with plastic wrap) to store. Let them come to room temp to serve, or place them in the microwave for about 10-15 seconds before serving.
Title: Frozen Peanut Butter Dreams
Ingredients:
- 1/2 peanut butter
- 1 skim milk
- 1 fat-free sugar-free instant chocolate pudding mix
- 1 fat-free cool whip
Instructions:
1. Mix first three ingredients together then fold in cool whip
2. Pour into lined cupcake tin and freeze.