lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Pound Cake
Ingredients:
- 1 pudding mix
- 1 eggs
- 1/3 strawberry gelatin
- 4 water
- 1
Instructions:
1. Mix all ingredients and beat for 2 minutes with an electric mixer on medium speed.
2. Pour into greased and floured bundt pan.
3. Bake at 325 degrees for 55 to 60 minutes.
4. Cool in pan for 20 minutes before removing to wire rack to cool.
5. Frost as desired.
Title: Creamy Rice Pudding
Ingredients:
- 6 2% low-fat milk
- 3/4 white rice
- 1/2 raisins
- 1 heavy cream
- 3 vanilla
- 3 salt
- 1/4 sugar
- 1/2 cinnamon
Instructions:
1. Combine milk and rice in a saucepan.
2. bring to a boil.
3. Simmer on low heat 50-55 minutes, stirring often.
4. Be careful not to burn.
5. Combine cream, egg yolks, vanilla, salt, sugar, and raisins together, and add to rice mixture.
6. Cook until thickens, stirring constantly.
7. Pour into a 2 1/2 quart serving dish.
8. Sprinkle cinnamon on top.
9. Serve it warm or chilled.
Title: Raspberry Filled Almond Shortbread with Almond Glaze
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 all-purpose flour
- 2 confectioners' sugar
- 1/2 water
- 1
- 3
- 1/2
Instructions:
1. In a Medium Mixing Bowl (I prefer using a Plastic Bowl that has a lid).
2. Cream Butter and Sugar.
3. mix in the almond extract.
4. Gradually mix in flour until the dough forms a ball.
5. Cover and refrigerate for an hour for easier handling.
6. Preheat Oven to 350 degrees.
7. Roll into 1 1/2 inch balls and place on a ungreased cookie sheet.
8. Using a wooden spoon handle make and indention in the middle of the ball.
9. (I like using the knuckle on my first finger).
10. Fill with the raspberry jam.
11. Bake at 350 degrees for 14-18 minutes depending on your oven.
12. Add aditional Raspberry jam if desired (I never do this).
13. Remove and place on wire racks for cooling.
14. Mix the Glaze ingredients.
15. Using a butter knife (dipping it in the glaze Mixture) Letting the glaze run off the butter knife, Zig Zag the mixture across the cookies creating a continuing Z.
Title: Lime Angel Food Cake
Ingredients:
- 1
- 1/2
Instructions:
1. Prepare pie filling according to directions and chill.
2. Slice cooled cake into 3 layers and spread half of the chilled filling between layers.
3. Whip the cream and fold into the remaining pie filling.
4. Spread mixture over top and sides of cake.
5. Chill at least 4 hours or overnight.
Title: Tuna Kitty Treats
Ingredients:
- 1/2 whole wheat flour
- 1/2 non-fat powdered milk
- 3 tuna in vegetable oil
- 1 egg
- 1 water
- 1/4
Instructions:
1. In large bowl, mash the tuna (or chicken). Add the flour and powdered milk, mixing well. Stir in the water, oil and egg, mixing well. Mixture will be sticky.
2. Shape mixture into 1/2-inch sized balls. Place on greased baking sheets. Press balls to flatten.
3. Bake at 350*F (175*C) for 10 minutes. Remove treats from oven; let sit 5 minutes and then turn treats over and bake another 10 minutes or until golden brown.
4. Cool completely on wire rack. Store in an air tight container in refrigerator.
Title: Ww 3 Points Cannoli Quesadilla With Strawberry Sauce
Ingredients:
- 8 fat-free ricotta cheese
- 3 Splenda sugar substitute
- 1/4 whole wheat tortillas
- 1/4 frozen sweetened strawberries
- 4
- 5
Instructions:
1. Mix together ricotta cheese, Splenda and almond extract by hand in large bowl until smooth.
2. Gently fold in chocolate chips.
3. Chill for atleast 2 hours (up to overnight) and drain off any liquid that may accumlate in the fridge.
4. To soften tortillas, wrap them in layers of paper towels and then microwave them on high for about 20-30 seconds.
5. Place about 1/4 cup of cheese mixture down the center of each cooled tortilla and fold in half.
6. Drizzle each serving with about 1 1/2 T. of strawberry sauce and serve immediately.
7. Yields and points based on 1 cannoli per serving.
Title: Chocolate Almond Torte
Ingredients:
- 1 1/2 cocoa powder
- 1/2 salt
- 1/8 butter
- 6 sugar substitute
- 1 vanilla
- 1 bittersweet chocolate
- 2 butter
- 12 vanilla
- 12
- 1
Instructions:
1. Mix dry ingredients of the crust together. Add the softened butter and mix thoroughly.
2. Pat into the bottom of a pie dish. It should have the consistency of a graham cracker crust.
3. Bake at 350 for 8-10 minutes. It should be lightly brown. Remove from over and let cool.
4. Melt chocolate in a double boiler, or very carefully in a thick bottomed pot. Add cream and mix until smooth. Remove from heat and add butter and vanilla. Beat the butter into the mix.
5. Pour into prepared crust.
6. Refrigerate until set.
Title: Apple Tart Normande
Ingredients:
- 1 tart apples
- 1 1/2 sugar
- 1/3 cinnamon
- 1/2 egg
- 1 sugar
- 1/3 flour
- 1/4 heavy cream
- 3/4 calvados
- 4 cognac
- confectioners' sugar
Instructions:
1. Preheat the oven to 375F degrees.
2. Prepare the pastry and line the tart pan, line the pastry with aluminum foil and weight it with dried beans or rice or pie weights, bake for 12 minutes Slice the apples into 1/8" lengthwise slices.
3. Mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust Bake for 20 minutes or until the apples begin to color.
4. Cool while preparing the custard.
5. Custard:
6. Beat the egg and sugar until thick and pale yellow.
7. Add the flour and beat until smooth.
8. Add the cream and Calvados and beat until smooth.
9. Pour the mixture over the apples and return to the oven.
10. After 10 minutes, sprinkle the top with confectioners sugar.
11. Continue to bake 15-20 minutes until the custard is set and the top is browned Serve this tart warm.
Title: Lemon Granita
Ingredients:
- 3 water
- 1 sugar
- 10 lemon balm
- 1/2 fresh lemon juice
- 2 fresh lemon rind
- 1/4 lemon-flavored vodka
- 10 lemons
Instructions:
1. In a heavy saucepan, bring the water, sugar, and 5 sprigs of the lemon balm to a boil over medium-high heat until the sugar is dissolved.
2. Discard the lemon balm and cool the syrup over a bowl of ice water until cold.
3. Whisk together the syrup, lemon juice, lemon rind, and vodka in a metal bowl and place in the freezer.
4. Whisk the mixture every 30 minutes until frozen, about 2-3 hours .
5. Remove any ink on the lemons by rubbing with almond extract.
6. Cut 1/4 from the stem of each lemon.
7. Using a grapefruit knife, cut between the pulp and the pith, the remove the pulp with a grapefruit spoon, scraping the shell clean.
8. Using a teaspoon, mound each lemon with granita.
9. Keep in the freezer until they are ready to serve.
10. Remove from the freezer, garnish each with half a sprig of lemon balm, and serve immediately.
Title: Cream Cheese Pound Cake With Strawberries and Cream
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 1 butter
- 1 cream cheese
- 2 1/2 sugar
- 6 eggs
- 3 cake flour
- 1/8 salt
- 1 1/2 vanilla extract
- 1 sugar
- 3 strawberry syrup
- 1 Strawberry Orange Juice Sauce
- fresh strawberries
Instructions:
1. Sprinkle sliced strawberries with 2 tablespoons sugar; cover and chill until ready to serve.
2. Beat butter and cream cheese at medium speed with an electric mixer until creamy; gradually add 2 1/2 cups sugar, beating well.
3. Add eggs, l at a time, beating until combined.
4. Stir in flour by hand just until moistened.
5. Stir in salt and vanilla.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 300° for 1 hour and 50 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
9. Cut into slices.
10. Beat whipping cream and 3 tablespoons sugar at high speed with an electric mixer until stiff peaks form.
11. Serve with cake; top with strawberry mixture, and drizzle with Strawberry Syrup.
12. Garnish, if desired.
13. Note: Great results for this recipe were gotten from using a hand mixer and then stirring the flour in by hand.
14. High-powered stand mixers can over beat some pound cakes, giving them a tough texture.
Title: Strawberries Romanoff
Ingredients:
- 2 strawberries
- 1 sugar
- 1 vanilla ice cream
- 1 Curacao
- 1/4 rum
- 2
Instructions:
1. Sweeten strawberries with sugar to taste; chill.
2. When ready to serve, whip softened ice cream slightly and fold in whipped cream.
3. Add remaining ingredients, stirring well.
4. Spoon strawberries into chilled sherbet glasses, and top with whipped cream mixture.
5. Yield: 10-12 servings.
Title: Blueberry Delight
Ingredients:
- 2 boiling water
- 2 crushed pineapple
- 1 blueberries
- 1 sugar
- 1/2 cream cheese
- 8 sour cream
- 1/2
Instructions:
1. Dissolve jello in boiling water.
2. Save enough juice from pineapple and blueberries to make 1 cup, set aside.
3. Add all ingredients to jello then add the cup of juice.
4. Chill till firm, then add topping.
5. Topping: Mix together and cover top of Jello.
6. Top with nuts.
Title: Chef Joey's Vegan Rugelach
Ingredients:
- 1 vegan margarine
- 1/2 vegan cream cheese
- 4 raw sugar
- 3/4 lemon, zest of
- 1/4 raw sugar
- 1/2
- 1
- 1/4
- 1/3
Instructions:
1. Prepare the pastry by placing the flour in the bowl of a food processor. Give it a pulse to fluff it up. Add the cut up margarine and pulse again.
2. Add the cold vegan cream cheese. I use Tofutti Better Than Cream Cheese in this.
3. Pulse the flour, margarine and cheese mixture until a ball forms and then remove. Form into a disc. Cut in half and wrap each disc in plastic wrap. Refrigerate for one to 24 hours.
4. Once the pastry is chilled, preheat your oven to 350'F. Line two cookie sheets with parchment paper and set aside.
5. Put your jam into a small bowl and stir it to get any lumps out of it.
6. Once the oven is heated up, roast your nuts. I did mine at 350 for 7-10 minutes. Keep an eye on them so they don't burn.
7. Remove the nuts and set aside until cool. Add them along with your lemon zest and sugar into the bowl of a small food chopper and process until the nuts are about 1/3 their original size.
8. Set this aside.
9. Remove one of your pastry discs from the fridge. Lightly flour your counter top and roll the pastry out to a large circle. Make the dough very thin as it will crisp up much better if you do.
10. Spread the jam on the pastry, then sprinkle 1/2 the nut mixture. Cut the rolled out pastry in 4 equal sections, then cut each of the 4 sections into 3 equal sections.
11. Roll from the outside in and place with seam side down on your covered cookie sheet.
12. Brush with the soy creamer and sprinkle with some sugar.
13. Bake for about 20 minutes. Keep an eye on these, they can burn easily.
14. Cool on a metal cookie rack.
15. Repeat with the second batch of cookies.
16. You can also sprinkle other sugars on these, icing, or fruit might be nice.
17. Bon Appetit.
Title: Hard Chocolate Sauce - Dairy Queen Style
Ingredients:
- 6 butter
- 1/4 margarine
- 1/4
Instructions:
1. Melt all ingredients together till smooth and blended. This can be done over low heat in a saucepan, in the microwave or double boiler.
2. Spoon over ice cream.
3. Leftovers may be refrigerated and re-warmed as needed.
Title: Old Farmer's Almanac Butterscotch Icebox Cookies
Ingredients:
- 1/2 butter
- 1 1/4 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 all-purpose flour
- 1/4 salt
- 1 1/2 baking powder
- 1/2
Instructions:
1. Cream together butter and brown sugar until light.
2. Add egg and vanilla, and mix well.
3. Stir together flour, salt, and baking powder and add to sugar-egg-butter mix, mixing well. Stir in nuts.
4. Form dough into a 2-inch-diameter log and wrap in foil or waxed paper. Chill for 12 to 24 hours.
5. Slice and bake on ungreased cookie sheets at 400 degrees F for 8 to 10 minutes.
Title: Banana Buttermilk Toffee Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 banana
- 1 pecans
- 1/2 butter
- 1 brown sugar
- 3 heavy cream
- 3 powdered sugar
- 3 vanilla
- 2/3 pecans
- 1/2
- 3/4
- 1/2
Instructions:
1. In a large mixing bowl, beat cake mix, eggs, buttermilk, mashed banana, and oil on low speed until moistened. Beat at medium speed 2 minutes.
2. Fold in 1 cup pecans; poue int a greased and floured 13 X 9 inch psn.
3. Bake at 350 degrees for 35-38 minutes. Cool.
4. Glaze:.
5. In a small saucepan, melt butter and brown sugar. Add heavy cream and simmer 1 minute.
6. Remove from heat and add powdered sugar and vanilla and whisk until smooth. Spread the glaze over the cake.
7. Sprinkle with the chopped toffee bars and the chopped pecans.
Title: Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 margarine
- 1 brown sugar
- 1/2 white sugar
- 2 eggs
- 1 vanilla extract
- 1 salt
- 2 baking soda
- 2 all-purpose flour
- 2 quick oats
- 12 chocolate chips
- 1/2 sweetened flaked coconut
Instructions:
1. Cream together the margarine, brown and white sugar.
2. Add in the eggs and vanilla and continue to mix.
3. Add in the flour, oats, salt,and baking soda.
4. When mixed add in chips and coconut, until blended inches.
5. Scoop onto a prepared cookie sheet (3 x 4) bake for 10 minutes at 375 degrees.
Title: That Pumpkin Stuff--Pumpkin Dessert
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1 butter
- 1 pecans
- 2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2
Instructions:
1. Mix the pumpkin, evaporated milk, sugar, cinnamon and nutmeg together, blending well.
2. Spread this mixture in the bottom of a well-greased 13 X 9 inch baking dish.
3. Sprinkle the dry cake mix over the pumpkin mix, breaking up any clumps.
4. Add one cup chopped pecans over this mixture and then pour the melted melted butter over the cake mix and pecans.
5. Bake 50-60 minutes at 350 degrees until the top is a light golden brown and the middle is set.
6. COOL COMPLETELY.
7. Topping:
8. Once the cake is cooled, in a separate bowl, mix the cream cheese and powdered sugar until well blended.
9. Then mix in the Cool Whip. This mixture will be fairly thick.
10. Spread the topping over the cooled cake and sprinkle with the remaining chopped pecans.
11. Keep refrigerated.
Title: Maple Pecan Pound Cake
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 4 eggs
- 1/2 pure vanilla extract
- 1/2 unsalted butter
- 14 light brown sugar
- 1 pure maple syrup
- 5 pecans
- 1 powdered sugar
- 1/2 heavy cream
- 2 maple syrup
- 1 fresh lemon juice
- 1 1/2
- 1/4
Instructions:
1. Cake: preheat the oven to 325°; grease a 9 x 5 inch loaf pan with cooking spray and dust it with flour; tap out the excess flour.
2. Whisk together the flour, baking powder, and salt in a bowl.
3. Combine the eggs, maple extract and vanilla in a glass measuring cup and lightly beat.
4. *Throughout the mixing of the batter, stop mixer and scrape down the sides of the bowl as needed*.
5. Combine the butter and brown sugar in a large bowl; cream with an electric mixer on med-high speed until fluffy, about 3 minutes; stir in the maple syrup until smooth.
6. Decrease mixer speed to med-low; pour the egg mixture into the bowl in a slow stream; mix until incorporated.
7. Decrease mixer speed to low; add the flour mixture, 1/2 at a time; after the last addition, mix for 30 seconds.
8. Stir in pecans.
9. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
10. Bake the cake until it is golden brown and a toothpick comes out clean, about 1 hour and 15 minutes.
11. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely.
12. Glaze: combine the glaze ingredients in a bowl; whisk until smooth.
13. Move the whisk back and forth across the cake, drizzling it over the top and letting it drip down the sides.
14. Let stand until the glaze sets, about 1 hour.
15. Slice and serve; store uneaten cake in a cake keeper.
Title: Cannoli Torte
Ingredients:
- 1 eggs
- 1 egg
- 1 cream cheese
- 5 evaporated milk
- 1 sweetened condensed milk
- 8 half-and-half
- 18 vanilla extract
- 7
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease bottom of 8x8 square pan.
3. Prepare torte bottom:
4. Mix together sugar cookie mix, oil and 1 egg.
5. Press into the bottom of the prepared pan.
6. Cover with chocolate chips.
7. Prepare filling:
8. In a blender, mix eggs for 2 minutes. Add cream cheese, evaporated milk and condensed milk; blend to obtain a creamy custard.
9. Pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. Mix with a wooden spoon until well incorporated and pour over torte bottom.
10. the pan in a large pan containing 1/2 inch of warm water and bake for about 1 hour. Cooking time may vary depending on the oven. Custard should have a light golden color when done.
Title: Broiled Grapefruit With Vanilla-Ginger Sauce
Ingredients:
- 1/3 sugar
- 3 crystallized ginger
- 3/4 vanilla
- 6 pink grapefruit
Instructions:
1. Preheat broiler.
2. In an electric coffee/spice grinder combine sugar, ginger, and vanilla and grind fine.
3. Halve each grapefruit crosswise and run knife around each section to loosen membranes.
4. Arrange grapefruits, cut sides-up, in a flameproof baking dish or baking pan just large enough to hold them in one layer and sprinkle with sugar mixture.
5. Broil grapefruits about 1 1/2 inches from heat until sugar melts and tops begin to brown, 10 to 15 minutes.
6. Serve grapefruits at room temperature.
Title: Good-For-You Tiramisu
Ingredients:
- 1/3 low-fat cream cheese
- 1/3 cottage cheese
- 1/3 low-fat plain yogurt
- 1 banana
- 1 maple syrup
- 1 granola cereal
- 3 amaretto liqueur
- 2 dark chocolate
- 1
- 2
- 1
Instructions:
1. In a muesli bowl place the three tablespoons cereal or granola and soak with coffee and amaretto liqueur.
2. In a food processor blend first six ingredients and process until you have a smooth cream.
3. Dump cream into muesli bowl.
4. blend 2 tablespoons grated dark chocolate and 1 teaspoon cacao powder and sprinkle evenly over cream.
5. enjoy!
Title: Super Fast Queensland Pineapple Cake (No Cake Mix)
Ingredients:
- 450 pineapple
- 1 1/2 self-rising flour
- 1/2 caster sugar
- 2 eggs
- 1/2 sour cream
- 120 butter
- 2 icing sugar
- 2 butter
- 3
Instructions:
1. Drain the pineapple, keep some juice for the icing.
2. Drain the pineapple again in a seive and push down with the back of a spoon.
3. Combine the flour, sugar, eggs, cream and butter in a large bowl and beat until smooth (1-2 minutes).
4. Fold in the pineapple.
5. Pour into a greased and18x 28 cm tin. Bake at 180oC for 20-25 minutes.
6. Cool and ice in the tin.
7. Icing:
8. In a medium bowl, combine the icing igredients and beat until smooth, carefully ice the cake and serve.
Title: Peach and Spices Soup
Ingredients:
- 1 1/2 milk
- 1 cornstarch
- 1 sugar
- 1/8 ground ginger
- 1/8 cinnamon
- 1 ground cloves
- 1/4
Instructions:
1. Mix cold milk, cornstarch, sugar, and spices.
2. Bring ingredients to a boil, stirring constantly (very important if you want a creamy/not-lumpy result).
3. Gently boil about 2 minutes.
4. Lower heat and add peaches, allowing them to become warm*.
5. Remove from heat and enjoy the soothing creaminess!
6. *Optional: With a hand blender, puree to a smooth consistency.
Title: Russian Cherry Delight - Campfire
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 pecans
- 2 butter
- 1 small marshmallow
- 1 cinnamon
- 1/2 - 1
- 1
Instructions:
1. Preheat a lightly greased 12-inch Dutch oven with lid to 350 degrees.
2. Pour in drained crushed pineapple, spread evenly and cover lightly with cinnamon. Follow the same procedure in this order with the cherry pie, strawberry pie and apple pie fillings, except apply a heavy coat of cinnamon on the apple pie filling.
3. Pour in DRY cake mix and spread evenly. Sprinkle pecan pieces evenly over the dry cake mix.
4. Cut butter stick into thin squares and apply over entire top; sprinkle baby marshmallows over top.
5. Bake one hour at 350 degrees, with nine charcoal briquettes under the oven and 15 on the lid. Check after 20 minutes; if necessary, adjust the number of briquettes. Serve warm or cold, with ice cream or whipped topping.
Title: Pineapple Cake With Crunch Coconut Topping
Ingredients:
- 450 butter
- 125 caster sugar
- 1/2 eggs
- 2 self-raising flour
- 1 1/2 brown sugar
- 1/2 plain flour
- 1/2 butter
- 1/2
- 90
Instructions:
1. To make the topping: Combine the brown sugar, flour and coconut in a bowl.
2. Cut in the butter until crumbly and set aside until needed.
3. To make the cake, grease a 10" tube pan, line the base with parchment paper and grease.
4. Drain the pineapple, reserving 1/2 cup syrup.
5. Cream the butter and sugar in a large bowl with an electric mixer until light and fluffy.
6. Beat in the eggs one at a time and beat until combined.
7. Stir in alternately the flour and the reserved syrup, making two additions of each.
8. Spread half the cake mixture evenly over the base of the prepared pan, top with the well-drained pineapple and half the topping.
9. Spread with the remaining cake mixture and sprinkle with the remaining topping.
10. Bake at 350 degrees F for about 50 minutes and let stand 5 minutes before turning on to a wire rack to cool.
Title: Sugar Free Peanut Butter Cheesecake Fluff
Ingredients:
- 8 fat free cream cheese
- 1 instant pudding mix
- 2 soymilk
- 1/2
- 1
Instructions:
1. Added all to blender until mixed well and creamy stored in refrigerator.
2. Enjoy!
Title: Fourth of July Firework
Ingredients:
- 1
- 1/4
Instructions:
1. Peel a thin piece of the twizzler and stick it in the middle of the swiss roll to make it look like a firework.
2. With the frosting or icing and sprinkles u may decorate your own firework. Enjoy!
Title: Cottontail Bunny Salad
Ingredients:
- 1 pear
- 1 raisins
- 1 cottage cheese
- 2 marshmallows
- 1 leaf lettuce
Instructions:
1. Place pear half, cut side down, on individual lettuce leaf.
2. Making small slits to help hold in place, add red hot for nose, raisin halves for eyes, almonds for ears, and cottage cheese for tail.
3. If serving very soon, the marshmallow is a fun substitute for a tail; exposed to air too long, it will become much less appealing!
Title: Death by Chocolate Brownies
Ingredients:
- 5 cocoa powder
- 2 instant coffee
- 3 butter
- 1 1/2 eggs
- 1/2 vanilla
- 3 granulated sugar
- 2 salt
- 1 1/4 flour
- 1/2 butter
- 1 sour cream
- 1 powdered sugar
- 1/4
- 1/2
- 2 1/2
Instructions:
1. Prepare an 8 inch square pan by lining with foil and spraying with non stick cooking spray, having edges of foil overhang the pan on two sides to help in removal of brownies.
2. Place a heat-proof bowl over almost simmering pot of water.
3. Melt chocolates and butter, stirring occasionally until smooth.
4. Whisk in cocoa and coffee powder.
5. Set aside to cool slightly.
6. Beat together eggs, sugar, vanilla and salt.
7. Add chocolate mixture.
8. Stir in flour until just combined.
9. Pour mixture into prepared pan and spread evenly.
10. Bake at 350 F for 35-40 minutes until toothpick inserted in center comes out with only a small amount of moist batter clinging to it.
11. Cool in pan several hours (if you have the willpower).
12. Using overhanging foil lift the brownies from the pan.
13. Remove foil and place brownies on plate.
14. Frost brownies as desired.
15. Frosting:
16. Melt together chocolate chips and butter in heat-proof bowl over almost simmering water.
17. Cool 5 minutes.
18. Beat in sour cream.
19. Add powdered sugar.
20. Beat until creamy.
21. Frost brownies.
22. Don't blink or brownies will be gone!