lumicero/recipes-ing2inst huggingface dataset:
Title: Pear-Mince Pie
Ingredients:
- 6 pears
- 3/4 brown sugar
- 3/4 prune
- 1/2 golden raisin
- 1/2 walnuts
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/4 ground nutmeg
- 1/4 salt
- 1/4 all-purpose flour
- 1 brandy
- 2
Instructions:
1. In a large saucepan, combine the first 11 ingredients.
2. Bring to a boil; cook, uncovered, over low heat for 40 minutes or until thickened, stirring occasionally.
3. Stir in brandy.
4. Pour filling into a pastry-lined 9-inch pie plate; top with remaining pastry; trim edges; seal and flute.
5. Cut slits in crust to allow steam to escape.
6. Bake on the lower rack in a 425° oven for 15 minutes.
7. Lower heat to 375° and bake 30 minutes.
Title: Easy Molten Chocolate Lava Cake
Ingredients:
- 1/2 unsalted butter
- 4 bittersweet chocolate chips
- 2 eggs
- 4 sugar
- 1/4 flour
- 2
Instructions:
1. Put butter in medium bowl and melt it in microwave. Add chocolate chips to hot butter and stir until melted.
2. Crack 2 eggs into a bowl and add 2 egg yolks (repurpose extra whites). Add sugar and beat or whisk until light and thick - about 2-3 minutes.
3. Add egg mixture and 2 teaspoons of flour to melted chocolate. Beat until combined and smooth.
4. Butter and lightly dust four 4-ounce molds with flour or cocoa powder. Tap out excess flour/cocoa powder. Divide the batter among the molds. **At this point you can refrigerate them up to 3 hours (I've done overnight); just bring them back to room temperature before baking.
5. Not necessary step - add about 12 chocolate chips to the each mold and push down with a toothpick.
6. Heat oven to 450º. Put molds on rimmed baking sheet and bake 7-9 minutes -- I do 9 minutes; until cakes have puffed up a bit. The tops are barely set and the cakes still jiggle slightly when shaken. Let sit for 1 minute.
7. Put a plate on top of ramekin and carefully invert the cake onto plate. Let sit for 10 seconds, then lift up the ramekin. Serve immediately with ice cream or whipped cream.
Title: Lemon Cake Doberge
Ingredients:
- 2 1/4 cake flour
- 2 baking powder
- 1/4 fine sea salt
- 1/2 sweet butter
- 1/4 shortening
- 1 1/2 white sugar
- 1 pure vanilla extract
- 1 milk
- 3 fresh lemon juice
- 1/2 white sugar
- 1/4 cornstarch
- 3 flour
- 1 1/4 fine sea salt
- 3 cold water
- 3 sweet butter
- 1/8 lemon peel
- 1 1/2 fresh lemon juice
- 3 cream cheese
- 2 icing sugar
- 2 lemon peel
- 1/3 pure vanilla extract
- 6
- 3
- 1
- 1/4
Instructions:
1. LEMON FILLING: Make the lemon filling first to allow time for it to cool. In a pan combine, sugar, cornstarch, flour and salt. Stir in cold water and cook till thickened and bubbly. Now cook for two more minutes.
2. Put the beaten egg yolks into a bowl and mix with 1 cup of the hot sugar mixture. When well blended pour the egg yolks mixture back into the hot sugar mixture in the pan, bringing to a gentle boil. Stirring constantly, cook for two more minutes then remove from heat.
3. Stir in butter, 1 tsp lemon peel and lemon juice, make sure to mix well. Cover with plastic wrap, cool at room temperature -- Do Not Stir again.
4. CAKE: Preheat oven to 375 degrees. Grease and flour three 8" round baking pans. Combine flour, baking powder and salt in medium size bowl. Mix butter and shortening till creamy.
5. Add sugar, vanilla and lemon extracts, mix until light and fluffy.
6. Next add egg yolks, one at a time, beating for 1 minute each. Add milk and lemon juice together. set aside.
7. Now add dry ingredients, and milk/lemon mixture alternating until well blended. Gently, fold in the egg whites. Pour 3/4 cup of batter into each prepared pan. Bake in 375 degree oven for 10 - 13 minutes, or until tested done.
8. Cool in pan for 5 minutes. Remove from pans and cool on racks. Now wash, grease and flour pans again and repeat procedure. When finished you will have six cake layers.
9. LEMON FROSTING: Beat cream cheese, icing sugar until fluffy. Add 1 tsp lemon peel, 1/4 tsp vanilla extract and 1/4 tsp lemon extract and beat till smooth.
10. CAKE ASSEMBLY: To assemble the cake, place one layer on bottom of a cake platter. Pour 1/2 cup of lemon filling on top of cake. Repeat the above procedure with the remaining four cake layers and filling.
11. Top with final layer of cake. Cover cake with plastic wrap and put in fridge for 2 hours till well chilled.
12. Spread Lemon Frosting on sides and top of entire cake. Cover and refrigerate until ready to serve. ENJOY! ENJOY! ENJOY!
Title: Apple Crumb Pie (Zwt Midwestern Region)
Ingredients:
- 6 tart apples
- 1/2 sugar
- 1/4 brown sugar
- 1/4 flour
- 2 cinnamon
- 1/2 allspice
- 1/4 clove
- 1/4 nutmeg
- 1/2 sugar
- 3/4 flour
- 1/3 butter
- 1
Instructions:
1. Place apple slices in large bowl, mix with sugars, spices and flour.
2. Pour apple mixture into a pastry-lined 9-inch pie pan.
3. Mix together 1/2 cup sugar, 3/4 cup flour; cut in butter till crumbly. Sprinkle over apples in pan.
4. Bake in 400 degree oven for 40-50 minutes.
5. (Watch for excess browning; may need to cover with foil near the end of baking time.).
6. Variation:
7. Spread double pie crust recipe across a cookie sheet or other long shallow baking pan.
8. Spread apple mixture on the pastry-lined pan.
9. Double the topping mixture and spread across apples.
10. Bake as directed above.
11. (this version lends itself to providing smaller pieces to a large crowd).
Title: Low-fat Gooey Hot Fudge Cake
Ingredients:
- 1 flour
- 3/4 granulated sugar
- 3 baking powder
- 2 salt
- 1/4 milk
- 1/2 vanilla
- 1 brown sugar
- 1 hot water
- 3
- 1 1/2
Instructions:
1. Combine the first five ingredients in a bowl and add the milk and vanilla.
2. Spread the batter in an ungreased 9-inch square baking pan.
3. Combine the brown sugar and the other 3 TB unsweetened cocoa and sprinkle over the batter.
4. Pour the hot water over this.
5. DO NOT STIR!
6. Bake at 350 for 40 minutes.
7. Serve warm with light whipped topping.
8. Enjoy with no guilt!
Title: Zucchini Cake With Cream Cheese Frosting
Ingredients:
- 1/2 canola oil
- 3/4 granulated sugar
- 3/4 light brown sugar
- 1/2 crushed pineapple
- 2 eggs
- 2 vanilla extract
- 1/3 sour cream
- 2 zucchini
- 2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground ginger
- 2/3 golden raisins
- 8 chocolate chips
- 6 cream cheese
- 2 1/2 - 3 butter
- 1 powdered sugar
- vanilla extract
Instructions:
1. Preheat oven to 350. Grease a 9x13 inch baking pan.
2. Add oil, granulated and brown sugars to a mixing bowl and beat well to combine. Add pineapple, eggs, vanilla, and sour cream. Stir in grated zucchini.
3. In a separate mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to the wet mixture, stirring just until combined.
4. Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.
5. Cream Cheese Frosting: Add the cream cheese and butter to a mixing bowl and cream together until pale and fluffy. Add powdered sugar and vanilla and whip until fluffy, about 3 to 4 minutes.
6. Spread frosting over cooled cake. Sprinkle a little bit of cinnamon sugar on top, if desired.
Title: Chocolate Bread Pudding
Ingredients:
- 6 eggs
- 6 corn syrup
- 1 white sugar
- 1 milk
- 1
- 1 1/2
Instructions:
1. In a double boiler medium heat melt the chocolate; set aside.
2. In a pan mix the sugar and corn syrup over low heat for 2 minutes until the sugar is dissolved.
3. Add melted chocolate to the corn syrup mixture; mix well.
4. Beat the 6 eggs in a big bowl, slowly add the chocolate and corn syrup mixture to the eggs.
5. In yet another pan boil the milk until frothy and remove from heat.
6. Break up the bread into small pieces and place it in a large oven safe dish.
7. Pour the scalded milk over the bread pieces, add the chocolate mixture too.
8. Mix it all together and bake it at 350°F for 45-50 minutes.
9. Make sure you mix it every now and then so it does nt dry out.
Title: Oreo Cookie Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 cream cheese
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 4 milk
Instructions:
1. Crush Oreos finely in food processor (or by hand) and press crumbs firmly into a 9 x 13 pan.
2. Pour melted butter or margarine evenly over crumbs.
3. Beat cream cheese in a medium bowl and then add 1/2 of Cool Whip.
4. Beat together and then spread evenly over cookie crust.
5. Prepare chocolate pudding mix with 2 cups milk and pour over the cream cheese layer. Let set 5 minutes in refrigerator.
6. While mixture is setting, prepare vanilla pudding mix with 2 cups milk and then pour over chocolate pudding and spread evenly.
7. Place cake in refrigerator to set at least 10 minutes, then spread remaining Cool Whip over the top.
8. Note: I refrigerate the cake after I prepare each layer and let it sit for 5 minutes or so. It helps the layers to set so that they don't mix when you put the next layer on.
Title: Easy Creampuffs
Ingredients:
- 3 crushed pineapple
- 1 Cool Whip
- 1 cream cheese
- 1
Instructions:
1. With a sharp knife, cut off tops of cookies.
2. Whip cream cheese with an electric mixer, add Cool Whip and mix well.
3. Fold in pineapple.
4. Fill cookies with a blob of cream cheese mixture and replace tops.
5. I've been told they freeze well but I've never done it.
Title: Diet Carrot Souffle
Ingredients:
- 1 Splenda sugar substitute
- 2 skim milk
- 1/4 vanilla extract
- 1/2 cinnamon
- 1/2
Instructions:
1. Boil carrots in a large pot until they are very tender and slightly mushy.
2. Drain carrots.
3. Put the carrots in a blender with the skim milk and puree until smooth.
4. Add vanilla, cinnamon, and Splenda and mix well.
5. Spray a small (8x8 or so) baking dish with fat free cooking spray and pour the carrots into the dish.
6. Bake at 350 for 45 minutes.
Title: Slow Cooker Creme De Menth Chocolate Brownies
Ingredients:
- 1/4 eggs
- 2 cream cheese
- 1 egg
- 1 sugar
- 1/2
- 2
Instructions:
1. You will need.
2. 1 Large Slow Cooker.
3. 1 Souffle Dish, that is able to fit Inside the slow cooker.
4. Tin Foil twisted and shaped like an 'O.
5. 'In Bowl mix the brownie Mix, and 1/2 c vege oil and add 1/4 C creme De minth or water with Mint Extract and the 2 eggs, Blend with an electric mixter until combined.
6. Chop the andes candies and fold into the batter.
7. Fold the brownies in a souflee Dish that has been sprayed with cooking spray ( a smaller size that will fit inside your slow cooker).
8. In a small bowl Mix the cream cheese 1 Egg and 1/2 Cup Sugar and 2 Tbsp Creme de menth or same amount of water and Mint Extract and blend until combined.
9. then using a knife swirl the cream cheese mixture into the brownie mixture to get swirly designs,.
10. Before placing the brownie dish in the slow cooker. make a ring with tin foil and place at the base of the slow cooker.
11. Under the lid of the Slow cooker place paper towels on the top under the Lid so that the brownies dont steam.
12. Cook on low for 4-6 Hours.
Title: Brazilian chocolate flan
Ingredients:
- 1 sweetened condensed milk
- 1 1/4 milk
- 1 unsalted butter
- 6 vanilla extract
- 6
- 1
Instructions:
1. Butter a bundt pan and then dust it with granulated sugar.
2. Pour all ingredients in the blender and beat them for 3 minutes.
3. Pour the flan in the prepared pan and bake it in a medium-low oven in bain marie for 1 1/2 hours or until a tooth pick inserted near the center comes out clean.
4. Let it cool completely, cover it with plastic foil and refrigerate it for 2 hours.
5. After that, carefully unmold it and serve the flan with whipped cream.
Title: Zucchini Chocolate Cake
Ingredients:
- 2 zucchini
- 2 1/2 unbleached flour
- 1/4 baking soda
- 1 salt
- 1 butter
- 1/2 sugar
- 1/2 eggs
- 1 3/4 vanilla extract
- 2 buttermilk
- 1 walnuts
- 1/2 honey
- 6
- 3/4
- 1
Instructions:
1. Sift together flour, cocca, baking soda, and salt and set aside.
2. Cream together butter, oil, and sugar in a large mixing bowl until light, and fluffy using eletric mixer at medium speed.
3. Beat eggs one at a time, beating well, after each egg.
4. Blend in vanilla extract, and honey.
5. Add zucchini, and stir.
6. In a large bowl, gradually add the flour-cocca mix ingredients in step1 to the creamed ingredients in step 2, while gradually adding the buttermilk.
7. Stir to mix.
8. Pour this batter into a 13x9x2 baking dish.
9. Sprinkle with chocolate chips, and walnuts.
10. Bake in a preheated oven for 55 minutes at 325 degrees, or until cake test done with a toothpick.
11. Cool in pan.
12. Cut into16 squares, serve , and enjoy.
Title: Strawberry Parfait
Ingredients:
- 1/2 caster sugar
- 1/4 water
- 6 strawberries
- 350 strawberries
- 100 vanilla pod
- 2
- 300
Instructions:
1. Heat sugar and water in a small saucepan over a low heat until sugar has completely dissolved.
2. Bring to a boil, then boil rapidly for 2 minutes.
3. Meanwhile, whisk egg yolks in a bowl with a hand-held electric mixer for 3 minutes or until pale and mousse-like.
4. Slowly add boiling syrup to yolks, whisking constantly, and continue to whisk for 5 minutes or until mixture is very thick and about 3 times its original volume.
5. Crush strawberries with a fork to a coarse puree in a bowl.
6. Slit open vanilla pods and scrape seeds into another bowl.
7. Add cream and whisk until it forms soft peaks, then gently fold into egg mixture, followed by crushed strawberries.
8. Divide mixture between 8 x ¾-cup (185ml) glass serving dishes or ramekins, cover well with plastic wrap and freeze for at least 4 hours.
9. To serve, remove parfaits from freezer and leave to soften slightly at room temperature.
10. Pile a few strawberries on top and serve.
Title: Summer Pudding
Ingredients:
- 3 strawberries
- 1 sugar
- 1 fresh lemon juice
- 1 kosher salt
- 2 blackberries
- 2 1/2 raspberries
- 1
- 2
Instructions:
1. Spray an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan with nonstick spray. Line the sprayed pan with plastic wrap, making sure to press it into the corners and allowing a 1 1/2" overhang on all sides.
2. In a heavy, nonreactive saucepan, combine strawberries, sugar, lemon juice and salt over medium-low heat and cook, stirring occasionally, until the strawberries begin to give up some of their juice, about 10 minutes.
3. Add the blackberries and raspberries and continue cooking until all the berries are soft and have broken apart, forming a sauce, about 10 minutes. Remove from heat and let cool to warm.
4. Trim the crusts from the brioche and cut the loaf into 32 slices. Each slice should be 1/4" thick.
5. Spread 1/2c of the berry sauce into the bottom of the prepared pan. One piece at a time, dip the brioche into the sauce in the saucepan, saturating it. Place the berry-soaked brioche pieces in the pan, forming a single layer & snug fit. Spread 1/2c of the berry sauce on top of the brioche. Repeat the layering, starting with the berry-soaked brioche, until the pan is full, ending with the berry sauce.
6. Cover with the plastic wrap overhanging the sides & place the loaf pan on a baking sheet. Place another pan just big enough to fit inside the loaf pan & weigh down with a heavy can or similar. Refrigerate at least 6 hours.
7. To unmold pudding, remove the weight & second pan, fold back the plastic wrap, and invert the loaf pan onto a cutting board.
8. Lift off the pan and carefully peel off the plastic. Cut the loaf into 8 slices & place on individual plates. Top with whipped cream.
Title: Maple Sugar Icing
Ingredients:
- 2 Faux Maple Sugar
- 1/8 salt
- 1 evaporated milk
- 1/2
Instructions:
1. Combine all ingredients except nuts in a saucepan.
2. Cook to 234F (soft ball stage).
3. Cool to lukewarm.
4. Add nuts and beat until creamy; spread on cake at once.
Title: Pumpkin Spice Fluff
Ingredients:
- 1 pumpkin
- 1 sugar-free instant vanilla pudding mix
- 1 Cool Whip Free
- fat-free cool whip
Instructions:
1. Combine all ingredients in order.
2. Chill for 2 hours.
Title: tongan papaya
Ingredients:
- papaya
- coconut milk
Instructions:
1. halve and seed a papaya.
2. fill cavity with coconut juice.
3. wrap in banana leaves or tinfoil if youre short on the above.
4. bake slowly.
5. takes on a totally different flavor.
6. youll love it.
Title: Apple Graham Dessert
Ingredients:
- 6 cinnamon graham crackers
- 1 applesauce
- 1 walnuts
Instructions:
1. Place one graham cracker on a serving plate.
2. Spread with 2 heaping tablespoons of applesauce.
3. Repeat layers, ending with applesauce.
4. Spread the whipped topping over top and sides.
5. Sprinkle with nuts if desired.
6. Refrigerate for 2 hours before slicing.
7. Yield: 2 servings.
Title: Cherry Loaf (2lb)
Ingredients:
- 8 plain flour
- 6 butter
- 6 caster sugar
- 6 eggs
- 2 baking powder
- 1/2 salt
- 1 vanilla essence
- 3
Instructions:
1. Cream butter and sugar together.
2. Add eggs and beat well.
3. Sieve flour, baking powder and salt together and fold into the mixture.
4. Gently stir in the cherries and vanilla.
5. Grease and line a 2 lb loaf tin and pour the mixture into it.
6. Bake at 180°C (350°F / gas mark 4) for 1 hour.
Title: Cheese Turnovers
Ingredients:
- 8 3/4 flour
- 5 eggs
- 1/2 butter
- 1/2 shortening
- 1 milk
- 1/2 salt
- 6 mozzarella cheese
- 2 eggs
- 2 parsley
- 1/4 salt
- sesame seeds
Instructions:
1. Mix filling ingredients together.
2. Set aside.
3. Melt butter and shortening together.
4. Mix all dough ingredients except vegetable oil.
5. Knead.
6. Add vegetable oil and knead again.
7. Let rest 3 hours, covered.
8. Divide into 10 balls, cover and let rest 10 minutes.
9. Open each ball with fingers to size of dinner plate.
10. Place filling over half of circle.
11. Bring end of dough over filling to form large turnover.
12. Press edges to seal.
13. Cover and let rise one hour.
14. Brush tops with one beaten egg mixed with one tablespoon milk.
15. Sprinkle with sesame seeds.
16. (optional).
17. Bake on ungreased baking sheets in preheated 375F oven 40-45 minutes.
18. This freezes well after baking.
Title: Creamy Berry Flan
Ingredients:
- 3/4 plain flour
- 1/2 self raising flour
- 2 icing sugar
- 2 butter
- 1 icing sugar
- 125 kirsch
- 1 strawberries
- 2 baking chocolate
- 1/3
- 1/4
- 1 1/2
- 2
- 30
Instructions:
1. Combine sifted dry ingredients with orange rind in a bowl; rub in butter.
2. Add enough water to bind together, knead on lightly floured surface until smooth; wrap in plastic food wrap, refrigerate 30 minutes.
3. Roll pastry between 2 sheets of plastic food wrap, large enough to line a rectangular tin with removable base (base measures 20cm x 28cm).
4. Trim edges, line pastry with greaseproof paper, fill with beans or rice, bake in moderate oven 20 minutes, remove the paper and beans, bake further 10 minutes, cools on wire rack 15 minutes, remove from tin, cool.
5. Brush base of pastry with warmed, sieved apricot jam.
6. Beat cream with sifted icing sugar and Kirsch until soft peaks form.
7. Spread cream evenly into pastry case, arrange halved strawberries on top in a line.
8. Melt chocolate over hot water, place into piping bag.
9. Pipe chocolate over the strawberries in horizontal, vertical and diagonal lines.
10. Refrigerate 15 minutes or until chocolate is set.
Title: White Sugar Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 1 vanilla
- 1/2 cold water
- 2 baking powder
- 3 1/2 flour
Instructions:
1. Mix ingedients togather. The dough should be stiff enough to roll out if not add more flour.
2. Then roll out in flour. About 1/4 inch thick. I use a glass dipped in flour so it wont stick.
3. bake at 350 for 8 - 10 minutes.
Title: Smore's
Ingredients:
- 12 graham crackers
- 1 mini marshmallows
- 1 butter
- 3/4 brown sugar
- 1
Instructions:
1. Spray cookie sheet with spray oil.
2. Place graham crackers in bottom of cookie sheet.
3. Sprinkle chocolate chips and then marshmallows on top.
4. Combine butter and brown sugar and microwave for 1-2 minutes.
5. Stir quickly to blend together.
6. Drizzle over top.
7. Bake at 350 for 8 to 10 minues until lightly golden.
8. Marshmallows will be nice and puffy!
9. Cool and cut into small squares!
Title: 7-Up Pie Crust
Ingredients:
- 2 3/4 all-purpose flour
- 3/4 salt
- 1/4 shortening
- 1/4 unsalted butter
- 3/4
Instructions:
1. In a bowl, combine salt and flour.
2. Cut in shortening and butter using a pastry cutter until you see pea-sized globs.
3. Slowly pour in the 7-UP, and stir to combine.
4. Split dough in half, form into rounds, and wrap in plastic wrap.
5. Chill in the fridge 30 minutes to an hour before using.
6. Use in recipes that call for a single-crust pie.
Title: Fresh Cherry Cake
Ingredients:
- 5 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 2 egg
- 1 milk
- 4 butter
- 3 1/2 cherries
- 12 confectioners' sugar
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1 butter
- 1
Instructions:
1. Preheat the oven to 350°F Grease and base line an 8in round cake tin, about 2in deep.
2. Sift the flour, cinnamon and superfine sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
3. Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them inches
4. To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
5. Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
Title: Millionare's Shortbread
Ingredients:
- 1 butter
- 2 all-purpose flour
- 2/3 sugar
- 1/2 salt
- 2 sweetened condensed milk
- 2 butter
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess.
3. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas.
4. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
5. Caramel Layer:
6. In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously.
7. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
8. Chocolate Topping:
9. In a glass bowl set over a saucepan of simmering water, melt the chocolate.
10. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard.
11. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
Title: Double Chocolate Pecan Brownies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 6 vanilla
- 4 flour
- 2 pecans
- 3 chocolate chips
- 2
Instructions:
1. Combine the melted butter and cocoa.
2. Add sugar and whisk to combine.
3. Add the eggs and vanilla until well combines.
4. Fold the flour into the mixture.
5. Add the chopped pecans and chocolate chips.
6. Spread into a greased and floured half-sheet or bun pan (12 1/2 inch by 17 1/2 inch by 1 inch pan).
7. Bake at 350 degrees for 15 minutes, then rotate the pan half turn.
8. Bake for another 15 to 20 minutes, or until a toothpick inserted into the center with only a little bit of melted chocolate on it.
9. Cool completely before cutting.