lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Heaven
Ingredients:
- 1 strawberry
- 1 milk
- 1 strawberry
- 1 Cool Whip Lite
- 12 strawberry
- fresh mint leaves
Instructions:
1. Cut cake horizontally into 3 layers.
2. Place 1 cake layer on serving plate.
3. Stir crushed strawberries and milk into 1 ½ cups of the Cool Whip in a large bowl.
4. Spread ½ of the strawberry mixture on cake layer.
5. Arrange ½ of the sliced strawberries on top of the strawberry mixture.
6. Repeat layers, ending with cake.
7. Frost the top and sides of the cake with the remaining whipped topping.
8. Refrigerate at least 1 hour or until ready to serve.
9. Decorate top and sides of the cake with strawberry fans and mint leaves.
10. Store leftover cake in the refrigerator.
Title: Lukullus
Ingredients:
- 300 icing sugar
- 125 cocoa powder
- 45 eggs
- 2 -3 butter
- 400 coffee
- 8 rum
- 1/2
- 1
Instructions:
1. warm up coconut fat on low heat while mixing up sugar, choco powder, vanilla, rum, coffee and eggs. Add the coconut fat very slowly.
2. lay out baking paper in a cake bar tray. Spread Chocolate sauce, then a bisquit layer and continue layering untill its all used up, finish with chocolate sauce.
3. put in fridge for at least 3-4 hours. enjoy :).
Title: Vegan Lemon Poppyseed Cookies
Ingredients:
- 3/4 sugar
- 3/4 brown sugar
- 3/4 margarine
- 3/4 vanilla
- 1 1/2 baking soda
- 3/4 salt
- 3/4 lemon zest
- 1 flour
- 2 1/2 poppy seed
- 1/3
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream together the sugar, brown sugar and margarine until smooth and creamy. Add the soy yogurt and vanilla and mix well. Add the remaining ingredients.
3. Drop by tablespoonfuls onto a cookie sheet and bake for 8-9 minutes, or until done.
Title: Easy Sultana Cake
Ingredients:
- 80 butter
- 2/3 margarine
- 2 caster sugar
- 3/4 eggs
- 2 milk
- 1 1/2 self-raising flour
- sultanas
Instructions:
1. Preheat oven to 180°C and line two 20x10cm loaf tins with baking paper.
2. Combine and sugar. Add eggs and vanilla and continue to beat until creamy.
3. Add 1/2 cup milk and 1 cup of flour, and gently stir to combine. Continue to add milk and flour until all is incorporated in the mixture.
4. Pour into tins and bake for 35-45 mins or until cake springs back in the centre and an inserted skewer comes out
5. This mix also works well for sweet muffins - makes about two dozen medium muffins.
Title: Easier Than Apple Pie
Ingredients:
- 1 apple
- 1 sugar
- 2 cardamom
- 1/8 cinnamon
- 1/8 nutmeg
- 1/8 butter
- 1
Instructions:
1. Open the biscuits and spread them out evenly on a baking sheet. Smoosh them flat with a large glass.
2. Slice the apple as thin as possible, spread 3-4 slices on each biscuit in a decorative fashion.
3. Sprinkle the sugar, and spices evenly over apples. Add a dot of butter to the top of each biscuit.
4. Bake at 350 for 20 minutes.
5. You could drizzle them with a simple glaze if you want them to look fancier.
Title: Double Chocolate Cake
Ingredients:
- 1/3 water
- 2 sugar
- 3/4 egg
- 1 all-purpose flour
- 1 baking soda
- 1 1/4 salt
- 3/4 vanilla
- 1/2 walnut pieces
- 1 pecans
- 3/4 - 1
- 1/3
Instructions:
1. In an 8 inch square cake pan, combine oil and chocolate. Heat in 350F oven for 4 minutes -- stir.
2. Add water, sugar, egg, flour, soda, salt and vanilla. Beat batter with fork until smooth, uniform and creamy (about 2 mins). Spread evenly in pan and sprinkle with chocolate chips and nuts. Bake at 350F for 40 mins until cake tests done.
3. Great topped with whipped cream flavoured with creme de menthe.
Title: Raw Vegan Chocolate and Raspberry Birthday Cake
Ingredients:
- 3 walnuts
- 2/3 sea salt
- 1 dates
- 1 honey
- 1/4 bananas
- 3 raspberries
- 1/3 dark chocolate
- 1 1/2
- 5
Instructions:
1. Place the walnuts, salt, dates and carob/cocoa in your food processor and blend well until you get a soft and sticky paste.
2. Divide the mixture in two and form two balls. Place these balls in the fridge.
3. Place the bananas, carob/cocoa and honey in your food processor and mix well until you get a smooth paste.
4. Place one crust ball in your cake form and spread it evenly.
5. Spread some chocolate cream on top (4-5 tbsp).
6. Sprinkle the raspberries and press them gently into the chocolate cream.
7. Place the other dough ball on top and spread it, but be careful not to crush the raspberries. (You can place it between two plastic wraps and stretch it evenly and after that, place it over the raspberries - without the plastic wraps, of course. It is easier this way and you won't crush the raspberries.).
8. Put some parchment paper on a large plate.
9. Turn the cake upside down and put it on the plate.
10. Garnish with the remaining chocolate cream, raspberries and dark chocolate flakes.
11. Place in fridge for at least 2 hours before serving.
Title: A Yummy Chocolate Cake for Passover
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 3/4 salt
- 1 cinnamon
- 1 wine
- 2 pecans
- 1/2
- 1
Instructions:
1. Preheat over to 350°F.
2. Do NOT butter the tube pan.
3. Separate the eggs.
4. Cream together sugar, egg yolks, cake meal, salt, cinnamon, and cocoa.
5. Add wine and nuts.
6. Beat whites and fold into batter.
7. Bake at 350°F for 50-60 minutes and cool inverted.
Title: Low Fat Carrot Cake
Ingredients:
- 4 carrots
- 2 sugar
- 1 pineapple
- 1 prune puree
- 4 vanilla
- 2 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2 coconut meat
- 3/4
Instructions:
1. Preheat oven to 375°F.
2. Coat a 9x13-inch baking pan with nonstick cooking spray; set aside. In large bowl, combine carrots, sugar, pineapple, prunes, egg whites and vanilla; stir to blend thoroughly.
3. Add remaining ingredients except coconut; mix completely.
4. Gently stir in coconut. Spread batter in prepared pan; bake about 45 minutes until pick inserted in center comes out clean.
5. Cool on rack.
6. Cut into squares to serve. NOTE; can substitute jarred baby food prunes (about 4 2 1/2 oz jars) Makes 12 servings.
Title: Milk Jelly
Ingredients:
- 7 gelatin
- 3 water
- 1 1/2 milk
- 1/2 heavy cream
- 1
Instructions:
1. add water into the gelatin and set a side.
2. heat milk until just before it is boiled. (Do not boil).
3. add 1 into 2 and stir until gelatin is completely dissolved.
4. strain 3 so that you can remove some chunk of gelatin which were not dissolved and make texture smooth.
5. add condensed milk and heavy cream, stir well.
6. pour into dish or container and chill until it is set.
Title: Blackberry Cobbler
Ingredients:
- 16 blackberries
- 3/4 sugar
- 2 lemon juice
- 1 water
- 1/2 butter
- 1 self rising flour
- 1 sugar
Instructions:
1. Combine blackberries, 3/4 cup sugar, lemon juice and water in saucepan. Cook over medium heat until berries are tender.
2. Mix 1 cup sugar, flour and softened butter, until dough balls form.
3. Sprinkle mixture in bottom of 9x13 dish, pour berry mixture over dough. (I strained berries and seeds and just used liquid). Bake in 350 degree oven for 35 minutes.
Title: Red, White and Blue Yogurt Cake
Ingredients:
- 1 egg
- 1/2 unsalted butter
- 4 sugar
- 1 cake flour
- 1 1/2 baking powder
- 1 1/2 berries
- 4 vanilla yogurt
- 2 cornstarch
- 2 vanilla extract
- 1
- 2
Instructions:
1. Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
2. Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
3. Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.
Title: Erin's Banana Loaf
Ingredients:
- 2 eggs
- 1 white sugar
- 3 bananas
- 1 1/2 flour
- 1/4 butter
- 1/4 salt
- 1 baking soda
Instructions:
1. Put bananas, eggs, and melted margarine in blender.
2. When mixed well, add to dry ingredients and mix well with fork.
3. Grease pan and bake at 250°F until toothpick comes clean (about one hour and twenty minutes).
Title: Pot O' Gold Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 milk
- 1/2 vanilla extract
- 1/8 all-purpose flour
- 2 salt
- 1/2 confectioners' sugar
- 1 milk
- 2 milk
- 2
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Beat in milk and extracts.
3. Combine the flour, almonds and salt; gradually add to creamed mixture and mix well.
4. Shape into a 10-inch roll, wrap in plastic wrap.
5. Refrigerate overnight.
6. Unwrap and cut into 1/4 inch slices.
7. Place 2-inches apart on ungreased baking sheets.
8. Bake at 325* for 14-16 minutes or until set.
9. Remove to wire racks to cool.
10. Combine the icing ingredients; decorate cookies as desired.
11. Let stand until set.
12. Store in an airtight container.
Title: Awsome Tarts and Pie Pastry....Tasty Flakey..tender..
Ingredients:
- 5 1/4 all-purpose flour
- 1 1/2 salt
- 2 1/3 egg
- 1 white vinegar
- 1
- 3/4
Instructions:
1. In a large bowl or food processer place the flour and salt.
2. Add the lard -- till it resembles small peas and some coarse pieces.
3. In a measuring cup beat the egg with the vinegar.
4. All enough ice water to make 1 cup.
5. Add to flour mixture a bit at a time,just enough to make dough come together.
6. Once that's done ,empty onto floured covered surface.
7. Divide into 3 balls.Wrap with plastic wrap and place in refrigerator 30 minutes.
8. Take out a let sit for 15 minutes at room temperature.
9. Roll out to a thickness of 1/8.
10. use a cup or mug to cut out 4 inch circles.
11. In muffin pans --.
12. bake 350,depending on what your making.
13. This recipe will make 24-30 tart shells or 3 9 inch double pie shells.
Title: Charm City Carrot Cake
Ingredients:
- 3 flour
- 1 1/4 sugar
- 3/4 light brown sugar
- 1 1/4 baking powder
- 1 baking soda
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/8 ground ginger
- 1/2 salt
- 4 eggs
- 1 1/2 vanilla extract
- 1/2 carrots
- 2 cream cheese
- 8 butter
- 1/2 vanilla extract
- 1 powdered sugar
- 1 3/4
Instructions:
1. Heat the oven to 350 degrees F.
2. Into a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
3. In the bowl of a stand mixer or in a medium bowl using a hand mixer, whip the eggs until they thicken and ribbons form when the beater is lifted, 3 to 5 minutes. Slowly add the oil and vanilla extract to the whipped eggs.
4. Gently fold the liquid mixture into the dry ingredients to form the batter; it may feel a little thick. Add the shredded carrots and gently but evenly fold them into the batter.
5. Pour the batter into two (8-inch) round pans lined with parchment. Bake until the cakes are puffed, golden and set, and a toothpick inserted comes out clean, 35 to 45 minutes. Rotate halfway through for even baking. Remove and set aside on racks to cool before unmolding.
6. In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the cream cheese and butter until well blended and lightened in texture. Beat in the vanilla until blended.
7. Slowly beat in the powdered sugar until the icing is smooth and spreadable, then frost the cake.
Title: Fudgy Chocolate Torte
Ingredients:
- 1/3 sweetened condensed milk
- 1/2 applesauce
- 1 eggs
- 1/2 pecans
- 1
- 2
- 1/3
Instructions:
1. Heat oven to 350.
2. Grease a 9" springform pan with shortening then lightly flour.
3. Microwave the condensed milk and chocolate chips in a small microwavable bowl uncovered on Medium (50%) about 1 minute or until chocolate is melted; set aside.
4. Beat cake mix (dry) and oil in a large bowl on low speed for 30 seconds (mixture will be crumbly); reserve 1 cup.
5. Beat applesauce and eggs into remaining cake mixture on low speed for 30 seconds (batter will be thick and grainy); beat on medium speed for 2 minutes.
6. Spread in prepared pan.
7. Drop chocolate chip mixture by teaspoonfuls over batter, dropping more around edge than in center.
8. Stir pecans into reserved cake mixture; sprinkle over batter.
9. Bake 45-50 minutes or until center is set; cool 10 minutes.
10. Remove side of pan; cool torte completely.
Title: Candy Bar Tarts (A Different One)
Ingredients:
- 1 cream cheese
- 4 1/4 sugar
- 4 sugar
- 2 egg
- 2 sour cream
- 1 creamy peanut butter
- 2
- 1
- 1/4
Instructions:
1. Heat oven to 450°.
2. Unroll pie crusts on work surface. With rolling pin, roll each crust lightly into a 12-inch round. With a 3-inch round cutter, cut 24 rounds from crusts, rerolling scraps as necessary.
3. Press 1 pie crust round in bottom and up the side in each of 24 ungreased mini muffin cups, press them in so that the edges of the crusts extend slightly above sides of cups. Bake 5-7 minutes or until very light golden brown; cool. Reduce the oven temperature to 325°.
4. Cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. Place candy bar pieces in bottoms of crust-lined cups, reserving some for garnish.
5. Beat cream cheese and both sugars (couldn't get the 2 different amounts of sugar on one line) in or with an electric mixer on medium speed until smooth. Beat in egg until well blended; add sour cream and peanut butter, beating until mixture is smooth. Spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart. Bake at 325° 20-22 minutes or until centers are set. Cool completely (about 30 minutes depending on the temperature of your kitchen).
6. In a 1-quart saucepan, heat whipping cream until very warm; remove from heat; stir in chocolate chips until melted and smooth. Spread over the top of each tart. Garnish with reserved candy bar pieces.
7. Refrigerate 2-3 hours before serving. Cover and refrigerate remaining tarts.
Title: Beaujolais Pears With Cassis and Prunes (Canned)
Ingredients:
- 4 sugar
- 4 pears
- 12 whole cloves
- 1 cinnamon stick
- 3 allspice berries
- 1 -2 fresh rosemary
- 36 prunes
- 1/3 creme de cassis
Instructions:
1. In large nonreactive pan combine wine and sugar, bring the mixture slowly to a boil, stirring occasionally until sugar is dissolved; remove from heat.
2. Peel the pears, removing blossom ends, but leaving stems intact. Drop them immediately into wine syrup to prevent discoloration.
3. Tie cinnamon stick, broken in half, cloves, and allspice in a square of cheesecloth. Add spice bag, rosemary, and prunes to syrup; bring it slowly back to a boil, and simmer 20 minutes. (Pears don't have to be completely cooked at this point.).
4. Discard spice bag and rosemary. With slotted spoon transfer pears and prunes to large (2 or 3-quart) warm jars, standing pears upright on the bottom layer and arranging the next upside down. Continue alternating until jars are filled.
5. Boil syrup until reduced by about 3/4, (the equivalent of 1 bottle of wine. Stir cassis into syrup. Strain liquid through a double thickness of dampened cheesecloth; ladle it into jars, and seal them.
6. Process jars in a boiling water bath: 1 hour for 2-quart jars, 1 hour and 10 minutes for 3-quart jars. Let them cool completely before checking seals and storing.
Title: Creamy Vanilla Pudding for Two
Ingredients:
- 2 sugar
- 1 1/2 cornstarch
- 1 salt
- 1 milk
- 1 butter
- 1 1/2 margarine
- 1/2 vanilla extract
Instructions:
1. Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 additional minute, stirring constantly. Remove from heat.
2. Beat egg yolk until thick and lemon colored. Gradually stir about 1/4 of hot mixture into yolk; add to remaining hot mixture, stirring constantly. Bring mixture to a boil over medium heat and cook 1 minute, stirring constantly. Remove from heat; stir in butter and vanilla. Pour mixture into two 6-ounce custard cups. Chill. Yield: 2 servings.
3. Southern Living.
Title: Pineapple Cake Filling
Ingredients:
- 1/2 salt
- 3 cornstarch
- 1/2 sugar
- 1 sugar
- 1 crushed pineapple
- 3 butter
Instructions:
1. In heavy saucepan combine cornstarch, all of the sugar and salt.
2. Add pineapple with juice and mix well.
3. Cook over medium heat until mixture comes to a bubbling boil, stirring constantly.
4. Once mixture comes to a boil continue stirring constantly for approximately 5 minutes, or until thickened and its looses it's "milky" look.
5. Remove from heat and add butter, stirring to melt.
6. Let cool then store in refrigerator.
Title: Strawberry-Lemon Parfait
Ingredients:
- 1/2 lemon
- 1/2 strawberries
- 1 mint sprig
- 2
Instructions:
1. In medium bowl whip cream to form stiff peaks.
2. In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel.
3. Chill well.
4. To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries.
5. Garnish with mint.
6. Serve with small crisp cookies.
Title: Coconut Creme Brulee
Ingredients:
- 2 prepared vanilla pudding
- 2 brown sugar
- 2 flaked coconut
- 2 butter
Instructions:
1. Spoon pudding into two 6-oz ramekins or custard cups.
2. Combine brown sugar, coconut and butter and sprinkle over pudding.
3. Broil 5-6 inches from heat for 2-3 minutes or 'til topping is bubbly and golden brown.
Title: Macaroon Apple Cobbler
Ingredients:
- 4 tart apples
- 1/3 sugar
- 1/2 ground cinnamon
- 1/2 flaked coconut
- 1/4 pecans
- 1/2 butter
- 1/2 margarine
- 1 sugar
- 1/2 egg
- 3/4 vanilla extract
- 1/4 all-purpose flour
- baking powder
Instructions:
1. place the apples in an ungreased 9 inch pie plate.
2. in a small bowl, combine sugar and cinnamon.
3. sprinkle over apples.
4. top with coconut and pecans.
5. set aside.
6. in a mixing bowl, cream butter and sugar.
7. add egg and vanilla.
8. mix well.
9. combine, flour and baking powder.
10. add to the creamed mixture, until blended.
11. carefully spread over apples.
12. bake at 350 degrees for 25-30 minutes or until toppinng is golden brown and fruit is tender.
13. serve warm.
Title: Blueberry-Ginger Blender Clafouti and Variations
Ingredients:
- 3 blueberries
- 2 candied ginger
- 1/4 sugar
- 1 sugar
- 1 milk
- 3 eggs
- 1/2 flour
- 2 vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. Lightly butter the sides and bottom of a 2-quart baking dish or 10-11 inch pie plate.
3. Arrange the blueberries and the ginger on the bottom of the prepared baking dish and sprinkle with 1/4 cup sugar.
4. Pour milk into the blender and add eggs, flour, vanilla and remaining 1 tbs. sugar. Blend on high speed until mixed (about 30 seconds).
5. Pour batter over fruit in baking dish.
6. Bake for 25-30 minutes or until the clafouti is lightly browned on the edges.
7. Serve while still warm.
8. Variation 1: Cherry Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups pitted fresh cherries for the blueberries.
9. Variation 2: Peach Ginger Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups fresh peach chunks for the blueberries (peeled or unpeeled peaches).
10. Variation 3: Summer Fruit Combo Blender Clafouti: Follow the Blueberry Ginger recipe, substituting 3 cups of a combination of ripe, fresh summer fruits for the blueberries (try berries, peaches and cherries).
Title: Allergy Friendly Double Chocolate Brownies
Ingredients:
- 2/3 unsweetened applesauce
- 2/3 pitted dates
- 1 pure vanilla extract
- 1 chocolate chips
- 2 chocolate chips
- 1 buckwheat flour
- 1/2 baking powder
- 1/2 xanthan gum
- 1/2 sea salt
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 180 C / 350°F.
2. Lightly grease a square 8-by-8-inch baking pan.
3. Sift together the cocoa powder, flours, baking powder, xanthan and salt into the bowl of your stand mixer (or use a mixing bowl and an electric beater or spoon).
4. Gently heat on a low flame one cup of the chocolate chips and agave until just melted and then stir in vanilla.
5. Pour this mixture into the dry ingredients and mix gently until well combined.
6. Mix together mashed banana and apple sauce. Fold in this mixture into the chocolate batter.
7. Fold in chopped dates.
8. Spoon mixture into pan and spread evenly.
9. Bake for 20 minutes and then sprinkle the extra 1/2 cup chocolate chips over the mix.
10. Place back in the oven for another 15-20 minutes.
11. The brownies are done when an inserted skewer comes out clean. Let cool at room temperature before serving.
Title: Coconut Bundt Cake With Powdered-Sugar Glaze
Ingredients:
- 3 cake flour
- 1/2 salt
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 2 vanilla extract
- 1/2 unsweetened coconut milk
- 1 1/4 flaked coconut
- 2 powdered sugar
- 1 3/4 sweetened flaked coconut
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 12 cup bundt pan.
3. Sift flour and salt together.
4. Beat butter and sugar in a large bowl until fluffy.
5. Add extracts and the eggs one at a time until well mixed.
6. Mix flour mixture into the batter alternatively with one cup of the coconut milk.
7. Fold in two cups of flaked coconut.
8. Transfer batter to the prepared bundt pan and bake until top is golden brown (about 1 hour and ten minutes).
9. Cool in cake pan for about five minutes then invert onto cooling rack.
10. Whisk powdered sugar and remaining 1/4 cup of coconut milk.
11. Spoon glaze over cake and sprinkle with additional coconut.
Title: Banana Chocolate Fudge Layer Cake (Light)
Ingredients:
- 3 margarine
- 1/3 butter
- 1 granulated sugar
- 1 egg
- 1 banana
- 3/4 vanilla
- 1/2 all-purpose flour
- 1/4 baking soda
- 3 low-fat yogurt
- 3/4 margarine
- 1 butter
- 3 brown sugar
- 1/2 egg
- 1/2 flour
- 1/2 baking soda
- 1/3 baking powder
- 1 1/2 low-fat yogurt
- 3/4 5% fat ricotta cheese
- 1/4 icing sugar
- 1 banana
Instructions:
1. Preheat oven to 350° F (180° C and spray 2 8-inch round cake pans with vegetable spray.
2. Banana Cake: Combine margarine and sugar in large bowl or food processor; mix until smooth. Add egg, banana and vanilla; mix until well-combined. In small bowl, stir together flour and baking soda; add flour mixture to banana mixture alternately with yogurt and mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
3. Chocolate Fudge Cake: Combine margarine, sugar and egg in large bowl; mix until well combined (mixture may look curdled). In small bowl, stir together cocoa, flour, baking soda and baking powder; add to the batter alternately with the yogurt. Mix just until combined. Pour into prepared pan and bake for 15 to 20 minutes or until cake tester inserted in the center comes out clean.
4. Frosting: Put ricotta cheese, icing sugar and cocoa in food processor; process until smooth, or beat with electric mixer.
5. Assembly: Put banana cake on serving plate; top with one-quarter of the frosting. Place banana slices over top. Put chocolate cake on top and use remaining frosting to frost sides and top.
Title: Banana Cupcakes With Orange Cream Cheese Glaze
Ingredients:
- 4 bananas
- 1/2 carrots
- 6 zucchini
- 1 butter
- 2 brown sugar
- 1/4 eggs
- 2 vanilla extract
- 1/2 whole wheat flour
- 1 baking soda
- 1/4 salt
- 1/8 ground cloves
- 1/8 ground ginger
- 1/4 pecans
- 1 low-fat cream cheese
- 1/4 honey
- 1/4 vanilla extract
- 1/2 orange zest
- 1
Instructions:
1. In a bowl, thoroughly mix together the mashed bananas and grated carrot or zucchini.
2. In a medium bowl, cream together the softened butter through vanilla with an electric mixer.
3. Combine flour through ginger and mix into the butter mixture with your mixer on low speed until thoroughly blended.
4. Add the banana mixture and chopped nuts and stir with large wooden spoon until completely blended into batter.
5. Spray 12 standard sized cupcake/muffin pan cups or 12 baby bundt pans with nonstick cooking spray, making sure to coat thoroughly. Divide the batter among the cups.
6. Bake at 375°F about 20 minutes (until they pass the clean toothpick test).
7. Remove from pans and let cool before glazing.
8. Glaze: Whisk together glaze ingredients until smooth and thick.
9. Use about 1 Tbs glaze per cupcake (using about 3/4 cup in all) or more on the baby bundts since you're coating all sides, not just the top.