lumicero/recipes-ing2inst huggingface dataset:
Title: Apple-cheddar Bread Pudding
Ingredients:
- 14 unsalted butter
- 1/2 granulated sugar
- 3/4 cinnamon
- 1 1/2 nutmeg
- 1/2 granny smith apples
- 3 fresh lemon juice
- 1 1/2 light brown sugar
- 1/2 water
- 1/4 extra-sharp cheddar cheese
- 4 eggs
- 4 milk
- 2 3/4 salt
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spread bread slices thinly on 1 side with 1/2 stick butter.
3. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread.
4. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes.
5. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
6. Peel, quarter, and core apples.
7. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice.
8. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water.
9. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes.
10. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
11. Butter a 9-cup oval gratin dish or a 13- by 9- by 2-inch shallow baking dish (about 3 quarts).
12. Arrange one layer of cinnamon toasts in dish, breaking triangles to fit.
13. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar.
14. Top with another layer of cinnamon toasts and remaining apple mixture.
15. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish.
16. In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples.
17. Chill pudding, covered, at least 1 hour and up to 1 day.
18. Bake pudding in middle of oven 30 minutes.
19. Sprinkle remaining 1/2 cup Cheddar evenly over top and bake pudding 15 minutes more.
Title: Warm Rhubarb Ginger Sauce
Ingredients:
- 4 rhubarb
- 1/3 brown sugar
- 3 crystallized ginger
- 1 lemon wedge
- 4 vanilla ice cream
- 1
Instructions:
1. In a large microwaveable bowl, (2 1/8 cups) combine rhubarb, brown sugar and ginger. Microwave on high for 5-7 minutes. (700-watt oven) or until rhubarb is tender, stirring occasionally. Add squeeze of lemon juice. Stir and let cool until warm.
2. To serve, place scoop of frozen yogurt on angel food cup or wedge. Spoon warm rhubarb sauce all over.
3. TIP: Sauce can be made ahead of time, and reheated just before serving. If using field rhubarb, taste, and add more sugar if needed.
4. Angel food cups are called a variety of names such as berry cups.
Title: Peanut Butter Pie
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 milk
- 6 creamy peanut butter
- 3/4 non-dairy whipped topping
- 1
Instructions:
1. Using an electric mixer, whip together the cream cheese, powdered sugar, peanut butter and the milk until thoroughly mixed - 3 to 4 minutes.
2. Using a rubber spatula or wooden spoon, mix in the topping until incorporated.
3. Pour into prepared graham cracker crust.
4. Refrigerate about four hours or overnight.
Title: Southern Gooey Cake
Ingredients:
- 1 eggs
- 4 butter
- 1/2 cream cheese
- 8 pecans
- 3/4 powdered sugar
- 3
Instructions:
1. Combine yellow cake mix, 2 eggs, and the butter. Mix well. The batter will be stiff. Spread the batter into a greased 13 X 9 inch baking pan.
2. Sprinkle pecans over batter.
3. Combine the cream cheese, powdered sugar and the remaining 2 eggs. Mix well and pour over the top of the cake batter.
4. Bake at 350 degrees for 35 minutes.
Title: Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 all-purpose flour
- 1/2 ground cloves
- 1/2 ground ginger
- 1 cinnamon
- 1/2 salt
Instructions:
1. Melt shortening in a three or four-quart saucepan over low heat.
2. Remove melted shortening from heat; allow to cool.
3. Add sugar, molasses and egg; beat well.
4. Sift together flour, soda, cloves, ginger, cinnamon and salt; add these to first mixture.
5. Mix well and chill thoroughly.
6. Form into one-inch balls.
7. Roll in granulated sugar and place on greased cookie sheets two inches apart.
8. Bake in moderately hot oven, 375 degrees F. for eight minutes.
Title: Spiced Bananas with Rum sauce
Ingredients:
- 2 bananas
- 1 butter
- 1 brown sugar
- 2 vanilla extract
- 1 cinnamon
- 1/4 ground allspice
- 1/8 dark rum
- 2 vanilla ice cream
- 1 frozen yogurt
Instructions:
1. Cut bananas in half crosswise then lengthwise and set aside.
2. Melt butter ina skillet over medium high heat.
3. Add brown sugar, apple juice concentrate, vanilla, cinnamon, and allspice and cook for 30 seconds.
4. Add banana pieces and cook for 1 minute.
5. Turn bananas pieces over and cook an additional minute.
6. Heat rum in saucepan.
7. Pour over banana mixture.
8. If desired, ignite run with a long match, let flames die down.
9. Stir gently.
10. Arrange 4 banana pieces on each of 2 dessert plates; spoon sauce over pieces and top each with 1/2 cup ice cream or frozen yogurt.
11. Serve immediately.
Title: Light Chocolate Fudge Orange Cream Pudding
Ingredients:
- 1/2 skim milk
- 1/2 fat-free sugar-free instant chocolate pudding mix
- 1
- 1/8
- 2
Instructions:
1. Pour milk, orange juice and extract into a medium bowl.
2. Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes.
3. Fold in whipped topping.
Title: Daniel's Velvet Cake
Ingredients:
- 1 Jello Instant Vanilla Pudding Mix
- 1 white vinegar
- 1 tap water
- 1 eggs
- 2 cream cheese
- 1 powdered sugar
- 4 butter
- 1/2 vanilla extract
- 1
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. In a large bowl mix dry ingredients: cake mix, cocoa and pudding mix together well.
3. Then in another bowl mix water, vinegar, eggs, food coloring and oil.
4. Mix together with dry ingredients for 1 minute.
5. Be sure to grease pan and bake for 1 hour or until cake is done by inserting a toothpick in the center and it come out clean.
6. Do not over bake.
7. For the frosting: mix together all frosting ingredients until fluffy, frost and chill.
Title: Brazilian Corn Cookies (Broinhas)
Ingredients:
- 1 cornflour
- 1 tapioca starch
- 1 cornstarch
- 4 baking powder
- 5 sugar
- 1 flaked coconut
- 1/2 egg
- butter
- margarine
Instructions:
1. Preheat oven to 350°F.
2. Mix flours, baking powder, and flaked coconut.
3. Beat butter or margarine, eggs, and sugar together.
4. Add flour mixture.
5. Knead with hands until smooth.
6. Make small balls, place on greased cookie sheet, and gently flatten with a fork.
7. Bake until golden.
Title: Turtle Cookies
Ingredients:
- 1 butter
- 1 vanilla extract
- 1 confectioners' sugar
- 2 all-purpose flour
- 2 milk
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Melt chocolate.
3. Electric Mixer Method-------------.
4. Have butter at cool room temperature (65 Degrees F.).
5. In a medium bowl, cream together the butter and sugar until smooth.
6. Beat in the vanilla.
7. Beat in flour till just combined.
8. Food Processor Method--------------.
9. Cut cold butter into 1" chunks, process with sugar until smooth.
10. Add vanilla, pulse till combined.
11. Add flour, pulse till combined.
12. BOTH METHODS----------------.
13. Turn dough onto a piece of wax paper, press into a 6" x 4" rectangle.
14. With a knife cut 24 equal cubes (1x1), roll each cube into a ball.
15. Roll cookie balls in the egg whites, then roll them in the chopped nuts.
16. Place the cookies 1 1/2 inches apart on an ungreased cookie sheet.
17. Using your finger or the greased end of a wooden spoon, make an indention in the center of each cookie.
18. Bake for 12 to 15 minutes until bottom of cookies are lightly browned.
19. When the cookies come out of the oven fill the indentions with the caramel filling, and let cool for 10 minutes.
20. Pour chocolate over each cookie to cover the caramel center.
21. Let stand until chocolate is set.
Title: Basic Custard (Vanilla)
Ingredients:
- 2 sugar
- 9 1/2 vanilla extract
- 5
- 1/2
Instructions:
1. Combine milk and 1 tbsp sugar in a heavy saucepan, scald, and remove from heat.
2. In a separate bowl, whisk the egg yolks and 1/2 tbsp sugar together.
3. Temper yolks with the scalded milk, then whisk everything back into your pot.
4. Return pot to medium heat, add 8 tbsp (1/2 cup) of sugar.
5. Bring custard to the boil, stirring constantly, then IMMEDIATELY remove from heat (otherwise your custard will be lumpy).
6. Add 1/2 tsp vanilla extract, or any flavor extract of your choice! (nutty flavors, mild spices, coffee, and chocolate work best).
7. Serve hot and fresh or chilled.
8. Tip: Many people (myself included) consider the skin on top the best part of the custard. If you don't like custard skin, however, you can cover your cooling container with any airtight seal like a tupperware lid or plastic wrap. Just don't put it in a glass jar and screw the top on!
9. EDIT: People have been having trouble getting this to thicken, like in the comment. DON'T make this recipe unless you're willing to experiment. I need to do something to fix it, but I don't know how to make the recipe private -- sorry sorry everybody! Thanks to jetta_mel for pointing out the trouble with it!
Title: Caramelized Banana Sundaes
Ingredients:
- 1 1/2 firm bananas
- 1 unsalted butter
- 1 brown sugar
- 2 vanilla ice cream
- 1 1/2 walnuts
- 1/8 maraschino cherries
- 4 half-and-half
- 1/4 cinnamon
- 1/8 Kahlua
- 1/4
- 1
Instructions:
1. Peel and slice the bananas into 1/4 inch diagonal slices. Place cut bananas in a shallow dish and toss with lemon juice.
2. Melt the butter and brown sugar in a heavy skillet and cook on medium high heat for one minute or until butter is melted. Stir in the bananas tossing to coat. When bananas are nicely glazed remove from heat.
3. Place the chocolate chips and half-and-half in a microwave safe measuring cup. Microwave for 20 seconds, stir and microwave again for 10 to 20 seconds if needed. Stir until smooth. Add cinnamon Kahlua or Kahlua substitute.
4. Place a scoop of vanilla ice cream in an ice cream dish, top with the warm bananas spooning any of the brown sugar glaze over each individual serving. Drizzle with chocolate sauce and sprinkle with toasted chopped walnuts. Garnish each with a maraschino cherries.
Title: Mint Chocolate Cake With Mint Cream Cheese Icing/Frosting
Ingredients:
- 2 1/4 sugar
- 2 all-purpose flour
- 3/4 baking soda
- 1 salt
- 1/2 milk
- 1 1/2 unsalted butter
- 1 eggs
- 2 cream cheese
- 1 1/2 powdered sugar
- 3 unsalted butter
- 5
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease and flour two 8 inch layer pans (or the equivalent).
3. Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
4. Slowly add the hot milk and butter while stirring.
5. Add the eggs and 3/4 tsp of peppermint extract.
6. Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
7. For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
8. Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.
Title: Spicy Cheese Shortbread
Ingredients:
- 2 sharp cheddar cheese
- 1 1/2 all-purpose flour
- 3/4 dry mustard
- 1/4 ground cayenne pepper
- 1/2 butter
Instructions:
1. Preheat oven to 375 F.
2. Toss together cheese, flour, mustard and cayenne.
3. Mix in butter.
4. Knead with your hands to form a dough.
5. If the dough feels very dry, add a tablespoon of water.
6. On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch.
7. Cut into squares.
8. Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom.
9. Remove to a rack to cool.
Title: Ann's Strawberry Angel-Food Cake
Ingredients:
- 1 unbleached white flour
- 1 date sugar
- 1 1/4 cream of tartar
- 1 1/2 vanilla extract
- 1/2 strawberries
- frozen strawberries
Instructions:
1. Preheat oven to 350°F
2. Sift together flour and 1/2 cup sugar into a large bowl. Set aside.
3. In another bowl, beat egg whites until foamy. Add cream of tartar; continue beatin until soft peaks form. Add remaining 1/2 cup sugar, 2 Tbsp at a time, beating until stiff peaks form. Fold in flour-sugar mixture, 1/2 cup at a time. Fold in vanilla and strawberries.
4. Pour batter into an ungreased 10-inch tube pan, spreading evenly and deflating any large air pockets with a knife. Bake 40 minutes, or until cake is lightly browned and springy. Invert pan and let cake cool 40 minutes.
5. Remove cake from pan and set on a serving plate.
Title: Lemon Poppy Seed Yogurt Cake
Ingredients:
- 1 egg
- 1 low-fat plain yogurt
- 1 sugar
- 1 all-purpose flour
- 1/3 baking powder
- 2 baking soda
- 1 1/2 pure vanilla extract
- 1/2 lemon zest
- 1 poppy seed
- 1
Instructions:
1. Preheat the oven to 350° F, line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides.
2. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil.
3. In another bowl, sift together the flour, baking powder, baking soda, lemon zest, and poppy seed.
4. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
5. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
6. Let stand for ten minutes, and transfer onto a rack to cool.
Title: Guilt-Free Chocolate 'pudding'
Ingredients:
- 1 silken tofu
- 4 cocoa powder
- 3 honey
Instructions:
1. Put all ingredients in a blender, and mix until smooth and well combined.
2. Serve as you would a pudding.
Title: Fudge Overboard Cake
Ingredients:
- 2 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 sour cream
- 1 canola oil
- 1 eggs
- 1/2 vanilla extract
- 2 unsalted butter
- 1 sour cream
- 1/2 vanilla extract
- 3/4 salt
- 6 confectioners' sugar
- 2/3 milk
- 3/4 pecans
- 1
- 1/4
- 3 -4
- 2 -3
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Lightly grease two 9" round cake pans and set aside.
3. In a large mixing bowl, mix together flour, cocoa, sugar, baking powder, baking soda and salt.
4. Stir in the hot coffee. Add the sour cream, oil, eggs and vanilla, stirring until just blended.
5. With an electric mixer, beat on medium speed for 3 minutes.
6. Spoon batter into the greased pans.
7. Bake for 35-40 minutes or until a toothpick comes out clean when inserted in middle of cake.
8. Cool cakes in the pans, on a rack for 10 minutes. (Use this time to toast the pecans).
9. Reduce oven temperature to 300°F.
10. ***Toast the pecans: Spread pecans evenly on a baking sheet and bake 10-12 minutes, stirring often, until lightly browned. Undercook them slightly because they will continue to cook after they are removed from oven. Cool completely.
11. ***Back to the cake - Run a knife around insides of cake pans to loosen, then turn pans over on cooling rack. Cool cakes completely.
12. ***Frosting: Melt butter and add cocoa, mixing till smooth. Let cool and blend in the sour cream, vanilla and salt. Gradually add the confectioners' sugar and milk until the frosting is of spreading consistency; not runny.
13. ***Assembly: Place one layer of cake on a plate and spread fudge topping on top.
14. Sprinkle crushed chocolate wafers over fudge topping.
15. Place the other layer on top of the first layer so that the fudge is in the middle.
16. Frost sides and top of cake with chocolate frosting.
17. Sprinkle top of cake with pecans.
18. Press mini chocolate chips into sides of frosted cake.
19. Melt 1/2 cup of chocolate chips in microwave and drizzle over the pecans.
20. ***Sit down & put your feet up. You've just created a masterpiece.
Title: Banana Papaya Pie
Ingredients:
- 1 1/2 bananas
- 1 1/4 papaya nectar
- 1/2 sugar
- 1/8 powdered ginger
- 1/8 cinnamon
- 1 lemon juice
- 1/4 salt
- 3 cornstarch
- 3 cold water
- 1
Instructions:
1. Combine papaya nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil then lower to low heat.
2. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
3. Cool.
4. Combine with bananas and pour into baked pie shell.
5. Chill. Serve with whipped cream.
Title: Chocolate Cake (With Beets)
Ingredients:
- 1 light brown sugar
- 1/4 canola oil
- 1 egg
- 2 beet
- 3 low-fat buttermilk
- 1/2 pure vanilla extract
- 1/2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 reduced-fat cream cheese
- 1/4 confectioners' sugar
- 1 pure vanilla extract
- 3/4
- 1/2
- 1
Instructions:
1. Preheat the oven to 350Â°. Coat a 9" baking pan with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy.
3. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.
4. Add the flour, baking soda and salt, and beat until smooth.
5. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes.
6. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.
7. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth.
8. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.
9. Refrigerate in an airtight container for up to 4 days.
Title: 3-Minute Chocolate Cake (Gluten Free)
Ingredients:
- 1/4 baking powder
- 1 Splenda sugar substitute
- 1/4 water
- 3 egg
- 1 butter
- 1
- 2
Instructions:
1. Mix dry ingredients in a 2-cup glass measuring cup.
2. Stir in liquids.
3. Mix well, cover with plastic wrap, and VENT.
4. Microwave 1 minute until set.
Title: Fresh Fruit Salad With Honey-Yogurt Dressing
Ingredients:
- 1 low-fat vanilla yogurt
- 2 honey
- 1/2 ground cinnamon
- 2 seedless oranges
- 1/2 fresh pineapple
- 1 apple
- 1 pear
- 1 kiwi fruit
Instructions:
1. In a small bowl, combine the yogurt, honey and cinnamon. Stir well to blend ingredients.
2. Arrange fruit on plates and drizzle the honey-yogurt dressing on top.
Title: Sweet Rice Flour Dumplings, Hong Kong Style
Ingredients:
- 1/4 unsweetened dried shredded coconut
- 1/4 roasted peanuts
- 3 sugar
- 2 glutinous-rice flour
- 1/2 salt
- fresh ginger
Instructions:
1. Mix coconut, peanuts and sugar. Set aside.
2. Mix flour and salt in large mixing bowl. Slowly stir in 3/4 cup hot water until a dough forms. Transfer to a floured board and knead until stiff, about 5 minutes.
3. Combine ginger with 5 cups water in large pot. Bring to a boil. Adjust heat so water simmers steadily but not violently.
4. Meanwhile, form dough into 1-inch balls. Cook balls until they float to the surface, about 5 minutes. Remove with a slotted spoon. Toss with reserved coconut-peanut mixture.
Title: Butter Tarts
Ingredients:
- 1 brown sugar
- 2 flour
- 2 eggs
- 1 1/2 corn syrup
- 3/4 butter
- 36
Instructions:
1. Blend brown sugar and flour.
2. Add eggs, corn syrup and butter.
3. Boil for 5 minutes in saucepan.
4. Fill tart shells.
5. Bake at 350 for 10 minutes.
Title: Molten Lava Cakes - Gluten Free
Ingredients:
- 2 butter
- 1/3 sugar
- 2 dark chocolate
- 1 egg
- 1 salt
- 1 flour
- 3 butter
- sugar
Instructions:
1. Preheat over to 400.
2. Cover ramekins with butter and dust with sugar. (If you don't have ramekins, I've also made these in a silicone muffin tray.
3. Melt the chocolate and butter.
4. Whisk together the eggs, sugar and salt.
5. Mix these all the above mentioned together.
6. Add the flour, whisk till combined (do not over-whisk).
7. Bake at 10-12 minutes until a tooth pick inserted 1/2 inch from the side of the ramekin comes out clean.
8. Take out of oven and let sit for 10 more minutes.
9. Enjoy!
10. You can dust them with icing sugar and serve with icecream and your favorite berries.
11. I've also had fun and added Baileys or other flavored liquors. This recipe holds up great so experiment with it!
12. These microwave well the next day!
Title: Low Fat Gingerbread Cake
Ingredients:
- 1 apple butter
- 1/2 buttermilk
- 1/3 molasses
- 1/4 canola oil
- 1 egg
- 2 vanilla extract
- 2 all-purpose flour
- 1/2 dark brown sugar
- 1 ground ginger
- 1 1/2 cinnamon
- 1/4 ground cloves
- 2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 350°F Lightly oil a 1/2 gallon (7 X 11 inch) baking pan. Set aside.
2. In a large bowl, whisk together wet ingredients (apple butter, buttermilk, molasses, oil, egg and vanilla).
3. In another bowl, stir together dry ingredients (flour, brown sugar, ginger, cinnamon, cloves, baking soda and salt), breaking up any lumps of brown sugar with your fingertips.
4. Stir dry ingredients into apple butter mixture until well combined.
5. Scrape batter into prepared baking dish and smoothing top.
6. Bake for 30 to 40 minutes or inserted knife comes out clean. Let cool for 10 minutes before removing from pan.
Title: Dr. Oz. Quinoa Chocolate Chip Cookies
Ingredients:
- 1/2 applesauce
- 2 raw honey
- 1/4 pure vanilla extract
- 1 sea salt
- 1/2 quinoa
- 1/3
- 1 1/2
- 1/4 - 1/3
Instructions:
1. In a small bowl, combine the peanut butter, applesauce, honey, vanilla and salt.
2. Add the rest of the ingredients and mix until combined.
3. Spoon rounded tablespoons of cookies on a cookie sheet lined with parchment or wax paper.
4. Place in the freezer to set, about 20 minutes. Enjoy!
Title: Fudgy Brownies
Ingredients:
- 3/4 flour
- 1/2 cocoa powder
- 1/2 baking powder
- 1 salt
- 6 butter
- 1 1/2 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 1
Instructions:
1. Line a 9x13 pan with foil, spray the foil with nonstick cooking spray, and preheat your oven to 350*F.
2. First we'll mix together the dry ingredients, so combine the flour, the cocoa powder, the baking powder, and the salt in a medium bowl. Whisk them together until everything is mixed up and there are no lumps of flour or cocoa. Set this aside for a moment.
3. In a large bowl, combine the melted butter and the sugar, and whisk it together. Add the eggs one at a time, whisking well after each addition. The mixture should change from a grainy mess into a smooth, satiny batter.
4. After the third egg is incorporated, add the vanilla extract and whisk it inches.
5. Add the dry ingredients and stir them in using a whisk or a spatula. Stir until there are no dry pockets in the batter, but avoid overstirring it and working the batter too long, or you might end up with tough brownies.
6. Finally, add the chocolate chips and the chopped, toasted nuts, and stir them into the batter.
7. My Note: Bake and Serve the Fudgy Brownies.
8. Scrape the brownie batter into your prepared pan, and smooth it into an even layer. Bake the brownies in the 350*F. oven for about 25 minutes, or until a toothpick in the center comes out with just a few moist crumbs clinging to it.
9. Once they're baked, let the brownies cool completely on a wire rack before cutting them.
10. To cut them, lift them from the pan using the foil as handles. Use a large sharp knife to cut them into small squares. To get the cleanest cuts, run the knife under hot water and wipe it clean whenever it starts to get too messy.
Title: Crockpot Carrot Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 3/4 cinnamon
- 1/4 ground cloves
- 1/8 nutmeg
- 2 eggs
- 3/4 sugar
- 1/3 butter
- 1/4 water
- 1 carrot
- 1 raisins
- 1/2 walnuts
- 1/2 orange zest
- 1 lemon zest
- 1 1/2 powdered sugar
Instructions:
1. Add the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg to a mixing bowl; stir to combine.
2. Add the eggs, butter and sugar to a food processor; process to cream together. Scrape into the flour mixture.
3. Pour in the water and add the grated carrots and raisins to the mixing bowl. Stir and fold to combine all ingredients. Fold in the nuts if using.
4. Treat the slow cooker with non-stick spray. Add the carrot cake batter and use a spatula to spread it evenly in the crock. Cover and cook on low for 2 hours or until the cake is firm in the center.
5. Carrot Cake Glaze: Repeatedly pierce the top of the cake with a fork.
6. Add the lemon, orange or pineapple juice, lemon or orange zest, and powdered sugar to a microwave-safe measuring cup.
7. Stir to combine.
8. Microwave on high for 30 seconds.
9. Stir and repeat until the sugar is dissolved.
10. Evenly pour over the cake.