lumicero/recipes-ing2inst huggingface dataset:
Title: Kourabiedes (Greek Butter Cookies)
Ingredients:
- 1 sweet butter
- 1/2 powdered sugar
- 1 cake flour
- 3 all-purpose flour
- 2 baking powder
- 1 vanilla
- 2 powdered sugar
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat butter with an electric mixer for 30 minutes at medium speed. Don't skimp on the time. The long beating is crucial.
3. Add the 1/2 cup powdered sugar, followed by the egg yolk and vanilla and continue beating so the sugar and egg yolk mix in well.
4. Add the cake flour a little at a time, then the regular flour, baking powder.
5. and vanilla.
6. The dough should be soft but not sticky to the hand.
7. Make sure you mix the dough well.
8. Roll the dough into 3/4 inch balls and make a small indentation on top to help hold the powdered sugar.
9. Bake at 350 for about 20 minutes.
10. Sprinkle with an ample ample of powdered sugar. The more the better.
11. Remove from the pan and place cookies on a board or rack to cool and sprinkle with more powdered sugar.
12. Let them cool before storing in a container.
Title: Stars and Stripes Forever Dessert
Ingredients:
- 1 frozen puff pastry
- 1 -2 water
- 1 fresh strawberries
- 2 raspberries
- 1 1/2 fresh blueberries
- 1 sugar
- 1/4 sugar
- 1 heavy whipping cream
- 1/2 sour cream
- 1
Instructions:
1. On a lightly floured surface, roll out pastry to 1/8 inch thickness. Cut with floured star-shaped cookie cutters. Place 1 inch apart on parchment-paper lined baking sheets. Bake at 400 for 8-10 minutes or until golden brown. Remove to wire racks. Brush lightly with water and sprinkle with sugar. Cool.
2. In a large bowl, combine berries and 1/4 cup sugar; set aside. In a small mixing bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Place sour cream in a small serving bowl; fold in whipped cream. Place bowl on a serving platter. Spoon berries onto platter; top with pastry stars.
Title: Tomato Soup Chocolate Cake
Ingredients:
- 1/2 butter
- 1 2/3 sugar
- 2 eggs
- 2 flour
- 1/2 baking powder
- 1 baking soda
- 1 water
- 1/4 walnuts
- 1 pecans
- 1 butter
- 2 cream cheese
- 3 powdered sugar
- 2 vanilla
- 2
Instructions:
1. Preheat oven to 350 deg. Grease and flour A 9"x13" pan or a Bundt pan.
2. Cream together butter and sugar. Add eggs, and beat until fluffy.
3. Whisk together dry ingredients.
4. Mix tomato soup and water.
5. Add dry ingredients and soup mixture alternately to creamed mixture. Fold in nuts.
6. Pour into pan and bake 30 minute in 9x13" pan, or 40 minute in Bundt pan.
7. Mix the glaze ingredients until smooth, and spread on cake when just slightly warm.
Title: Chocolate Walnut Cranberry Cake
Ingredients:
- 1 2/3 flour
- 1 1/2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 applesauce
- 1 plain soymilk
- 1/2 canola oil
- 1/4 dried sweetened cranberries
- 1 walnuts
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 10 inch springform pan with cooking spray.
3. Combine flour and the next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
4. Combine applesauce, milk, and oil; add to flour mixture, stirring just until moist.
5. Stir in cranberries and walnuts.
6. Spread the batter in the pan (it will be thick).
7. Bake for 45 minutes or until edges begin to pull away from sides of pan.
8. Cool on a wire rack.
9. When cool, sprinkle with powdered sugar.
Title: Choco Cream Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 3/4 baking soda
- 2 salt
- 1 butter
- 1/2 sour cream
- 1 1/2 eggs
- 2
- 1
Instructions:
1. In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt until well blended.
2. Add the softened butter, sour cream, eggs and extract and blend for 3 minutes on medium speed.
3. Pour into a greased and floured tube pan.
4. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in the middle comes out clean.
Title: Blueberry Buckle
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1 salt
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1/2 2% low-fat milk
- 2 blueberries
- 1/3 brown sugar
- 1/2 flour
- 1 cinnamon
- 1/4 butter
Instructions:
1. BATTER:.
2. Preheat oven to 400ºF.
3. If using frozen blueberries, do not thaw.
4. Mix flour, baking powder and salt in a small bowl.
5. Beat butter and sugar until light and fluffy, then beat in egg.
6. Mix in half the flour mixture, followed by milk.
7. Add remaining flour mixture and mix until combined.
8. Pour batter into a greased 8-inch baking pan.
9. Sprinkle with blueberries.
10. Prepare topping immediately.
11. TOPPING:.
12. Mix dry ingredients in a medium-sized bowl.
13. Using 2 knives or pastry cutter, cut in butter until mixture resembles coarse meal.
14. Sprinkle over blueberries.
15. Bake on middle rack of oven for 45 minutes.
16. Cool 10 minutes.
17. Cut into squares and serve warm with whipped cream or vanilla ice cream.
Title: <3 Love Muffin <3
Ingredients:
- 1 1/2 all-purpose flour
- 5/8 white sugar
- 2 1/4 baking powder
- 3/4 salt
- 1/4 eggs
- 1 2% low-fat milk
- 1/2 vanilla extract
- 1/2
- 2
- 1/4
- 2 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix all dry ingredients in a medium bowl.
3. Mix all wet ingredients in a different bowl.
4. Gently pour all dry ingredients into the bowl with the wet ingredients.
5. Whisk together using about 8 strokes. (do not over mix).
6. Spoon batter out into greased or lined mini muffin tin.
7. Bake at 375 degrees for 13-15 min or until tops are pale golden brown.
Title: Avocado Lime Cake With a Toasted Coco-Macadamia Nut Icing
Ingredients:
- 3 flour
- 1 baking soda
- 1 1/2 baking powder
- 1 salt
- 2 avocados
- 2 sugar
- 2 limes
- 3 eggs
- 1/2 water
- 8 cream cheese
- 2 limes
- 5 confectioners' sugar
- 1/2 salt
- 1 1/2 coconut
- 2/3
Instructions:
1. CAKE:
2. HEAT oven to 350 degrees. Lightly spray two (8-inch) round cake pans with no stick baking spray; set aside.
3. SIFT flour, baking soda, baking powder, and salt together in a medium bowl; set aside.
4. BEAT avocados, sugar, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 4 minutes or until mixture is fairly smooth and fluffy. Add water and then add eggs, one at a time, beating well after each addition.
5. REDUCE mixer speed to low and add flour mixture. Mix until flour is incorporated into avocado mixture. Divide batter equally between the two prepared pans and spread evenly.
6. BAKE on the middle rack of oven for 32 to 35 minutes, or until a tester inserted in the center of each cake layer comes out clean. Let cool completely on a wire rack.
7. ICING:
8. BEAT cream cheese, lime juice and zest in a large mixing bowl with an electric mixer on medium high speed for 3 minutes, or until smooth. Add confectioners sugar and salt, beating until smooth.
9. SPREAD icing between layers and on top and sides of cake. Garnish each layer and on top and sides with half the toasted coconut and macadamia nuts.
Title: Ukrainian Snow Cap Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 3 confectioners' sugar
- 1 walnuts
- 3 coconut
- 1 1/4
- 1 1/2
- 1
Instructions:
1. Sift the flour with the dry ingredients.
2. Cream the butter; add the egg yolks, one at a time, and continue creaming.
3. Stir in the milk or cream.
4. Add the flour and mix thoroughly. The dough should be light. Chill for easier handling.
5. Roll thin and cut into small rounds.
6. Prepare the topping by beating the egg whites until stiff; add the sugar gradually, beating constantly. Fold in the walnuts and coconut.
7. Place the rounds on a greased baking sheet and top each with the meringue.
8. Bake in a moderate oven (350 degrees F) for about 12 minutes, or until delicately browned.
Title: Orange Dream Cake
Ingredients:
- 18 1/4 sugar-free orange gelatin
- 10 hot water
- 2 cold water
- 6 fat-free sugar-free vanilla pudding mix
- 1 nonfat milk
- 1 vanilla extract
- 3 1/2 Cool Whip Free
- 1
- 8
Instructions:
1. Mix Cake mix, soda and egg whites together.
2. Pour batter into a 9 X 13 inch pan.
3. Bake as directed on box.
4. When done, use a meat fork to poke holes across the top of the entire cake.
5. Allow cake to cool.
6. In a medium bowl, mix together 1 box of the orange gelatin, 1 cup hot water and 1 cup cold water.
7. Pour gelatin mixture over top of cake.
8. Refrigerate for 2 to 3 hours.
9. Meanwhile, mix remaining box of jello, vanilla pudding mix, nonfat milk, and vanilla together. Beat well.
10. Fold whipped topping into this mixture, and spread on top of cake.
11. Chill in refrigerator until serving.
Title: Lizzy's Lemon Loaf
Ingredients:
- 100 butter
- 175 self raising flour
- 1 baking powder
- 100 caster sugar
- 2 eggs
- 4 milk
- 1 lemon
- 100 granulated sugar
Instructions:
1. Set Oven to 180/350/F/Gas Mark.
2. Grease a average size loaf tin (sorry I can't be more exact!) Grease and line. Measure out ingredients.
3. Then cream sugar and fat until it's one smush of well sweet fat (how else do you describe it!)
4. then slowly add all the other ingredients.
5. then mix well, try not to beat otherwise you will knock any air out that you will have created.
6. Spoon your beautiful mixture into the cake tin then bake for hmmm, about half an hour (oven's vary) so I'd check after about 20 minutes.
7. Whilst it's cooking mix your granulated sugar and lemon juice in a bowl to make topper.
8. If after the correct cook time it's golden and a sharp knife comes out clean when you insert it then you are good to go! When you take it out spoon over topper mix, you might not (want) or need it all, so judge for yourself.
9. Leave on a cooling rack, for about 30 minutes not longer, wrap with cling film or gobble up then and there! the Topper should of set, and the cake cooled. Yummy! xx.
Title: Creme-Filled Chocolate Orange Cupcakes
Ingredients:
- 1 1/2 flour
- 1/2 cocoa powder
- 1 sugar
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 canola oil
- 1/2 vanilla
- 1 orange zest
- 1 powdered sugar
- 4 coconut oil
- 1/2 orange zest
- 1 coconut oil
- 1/4 orange
- 1 water
- 3 sugar
- 1
- 1 3/4
- 3/4
Instructions:
1. Preheat oven to 350 degrees and line a 12-cup cupcake pan with paper liners.
2. In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together orange juice, canola oil, vanilla, and orange zest.
4. Pour wet ingredients into dry mixture and whisk until thoroughly combined.
5. Divide the batter evenly among the prepared cupcake liners until each cup is 2/3 full.
6. Bake for about 17 to 20 minutes, or until an inserted toothpick comes out clean.
7. Remove from oven and allow to cool on a wire rack.
8. For the filling, combine first 3 ingredients in the bowl of a standard mixer.
9. Beat on medium-high speed until combined.
10. With the mixer running, add 1 tablespoon orange juice at a time, until the desired buttercream consistency is reached.
11. For the ganache, use a double boiler or microwave to melt chocolate chips in a medium bowl.
12. Whisk in coconut oil until smooth.
13. If making Candied Orange Peel, peel thin slices of orange peel from the orange using a vegetable peeler.
14. In a small saucepot, place the orange peels and add ½ cup water.
15. Bring to a boil and let cook for 5 minutes.
16. Drain the water, place the peels back in the pot, and refill with ½ cup water.
17. Bring the water to a boil again, let cook for 5 minutes, and drain.
18. Repeat this process one more time to release the bitterness from the orange peels.
19. Bring ¼ sugar, ¼ cup of water, and the orange peels to a boil and let cook on medium/high heat until liquid bubbles away.
20. Remove from heat, spread peels out to cool on parchment paper.
21. Once the candied peels have semi-dried (about 10 minutes), roll them in the remaining sugar until thoroughly coated.
22. Store in refrigerator or freezer.
23. When cupcakes are cool, fill each with Orange Buttercream Filling using a pastry bag with a narrow tip.
24. Spread Chocolate Ganache evenly over each cupcake.
25. Top with two slices of Candied Orange Peel, if using.
Title: Amaretto Chip Cookies
Ingredients:
- 3/4 sugar
- 1/2 brown sugar
- 1/2 amaretto liqueur
- 1/4 vanilla
- 1 egg
- 1 whole wheat flour
- 2/3 flour
- 3/4 oatmeal
- 3/4 salt
- 1 baking soda
- 1 chocolate chips
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375.
2. In a medium bowl cream butter and sugars until smooth. Add eggs, vanilla, and amaretto then cream again.
3. In a separate bowl mix flours, salt, and baking soda. Add to wet mixture little by little.
4. Fold in chocolate chips and craisins. (At this point I highly recommend chilling the dough! Trust me, it is the key to yummy choco chip cookies!).
5. Drop by level tablespoons onto greased cookie sheets and bake 9 minutes or until golden brown.
Title: Fruit Cocktail Cake
Ingredients:
- 1 flour
- 1 1/2 sugar
- 1 egg
- 1 baking soda
- 1/2 salt
- 1/2 canola oil
- 2
Instructions:
1. Grease a two quart glass casserole dish.
2. In a medium bowl, mix the entire can fruit cocktail (including juice or syrup), flour, sugar, salt, soda, oil, and egg.
3. Pour the mix into the casserole.
4. Bake at 350 for 30-40 minutes.
Title: Bust Your Buttons Butter Bundt Cake
Ingredients:
- 3 cake flour
- 2 sugar
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1 butter
- 2 vanilla extract
- 1 eggs
- 4 butter
- 1/3 sugar
- 3/4 water
- 3 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 325 Farenheit.Grease and flour a bundt pan. DO NOT SKIP THIS STEP! SPRAYING IS NOT ENOUGH ! TAKE THE TIME TO FLOUR IT OR IT WILL STICK !
2. In a stand mixer bowl combine the cake flour, sugar, salt, baking powder and baking soda and mix to combine.
3. Add the buttermilk, butter, vanilla and almond extract and eggs. Mix well. Do not over beat, mix just until ingredients are combined. Should take about three minutes. Over beating can cause the cake to be tough.
4. Bake for 1 hour to 1 1/4 hours or until cake tester comes out clean. Do not overbake! *TIP Baking times depend on many factors so start testing for doneness after 50 minute Depending on pan size and oven temperature variances you could under or over bake. Meanwhile, make the glaze.
5. GLAZE INSTRUCTIONS: Combine all the ingredients, except vanilla, in a sauce pan. Bring to a slow boil over medium heat . Stir in vanilla, set aside to slightly cool.
6. Remove cake from oven and (still in pan) pierce the hot cake with fork tines or a bamboo skewer. Pour half the glaze slowly over the cake.
7. Cool in the pan for 15 minute then flip out onto a cake plate. Pour the remaining sauce over the cake. Refrigerate any leftovers.
Title: Christmas Oatmeal Cookies
Ingredients:
- 1 butter
- 1 1/2 margarine
- 2 brown sugar
- 2 vanilla extract
- 2 eggs
- 1 1/2 quick-cooking oatmeal
- 1 all-purpose flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 salt
- 1 craisins
- walnuts
Instructions:
1. Place racks in upper third of oven and preheat to 350°F.
2. In a large bowl with electric mixer, beat butter, brown sugar and vanilla until light and fluffy, about 1 minute.
3. Add eggs and mix until thoroughly incorporated.
4. Add oats, flour, baking powder, cinnamon, nutmeg and salt. Mix on low speed until blended.
5. Add craisins (i.e. cranberry raisins) and nuts, if using, and mix on medium speed until incorporated.
6. Drop batter by heaping tablespoons 1 1/2 inches apart onto greased baking sheets.
7. Bake for 10 to 13 minutes or until golden brown. Cookies will feel soft but will firm up as they cool.
8. Let stand on baking sheets 2 minutes before transferring to racks to cool.
Title: Cookies 'n' Cream Fluff
Ingredients:
- 2 milk
- 3 1/2 vanilla pudding mix
- 8
- 15
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Fold in whipped topping and cookies. Spoon into dessert dishes. Top with additional cookies if desired.
2. Refrigerate until serving.
Title: Peanut Butter Cookies With Cayenne
Ingredients:
- 1/2 butter
- 1 1/2 light brown sugar
- 1 chunky peanut butter
- 1 vanilla extract
- 1 cayenne pepper
- 3/4 salt
- 3/4 baking soda
- 1 egg
- 1 3/4 all-purpose flour
Instructions:
1. Preheat oven to 400°F.
2. Grease cookie sheet.
3. Mix the butter and the sugar until creamy.
4. Add the peanut butter, vanilla, cayenne, salt, and baking soda and mix well.
5. Add the egg and mix it inches.
6. Add the flour, 1/4 cup at a time till all incorporated.
7. Form into 1 inch balls and flatten slightly before placing on the cookie sheet about 1 inch apart.
8. Here's where you make that criss-cross design with the fork if you want.
9. Bake 8 or so minutes for chewy cookies, a bit longer for crunchy cookies.
10. Cool on rack when done.
Title: Professor's Chocolatecake (Professorns Chokladkaka)
Ingredients:
- 6 bittersweet chocolate
- 6 butter
- 3/4 sugar
- 3 eggs
- 1/3 flour
- 3 1/2 hazelnuts
- 1 instant coffee
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9 inch spring cake pan.
3. Or, if the pan has a tendency to leak, line with greaseproof paper.
4. Melt butter, chocolate and sugar over low heat, let cool.
5. Divide the eggs and beat the whites until stiff.
6. Stir the yolks into the cooled chocolate mixture.
7. Add flour, nuts and instant coffee.
8. Carefully fold in the beaten egg whites.
9. Bake, on lowest rack of oven, for 35-40 minutes.
10. The cake will be and should be gooey inside.
11. Serve as it is or with whipped cream.
Title: Great Aunt Audrita's Sour Cream Cookies (Sugar Cookie Cut-Outs)
Ingredients:
- 2 sugar
- 1/2 shortening
- 1 sour cream
- 2 eggs
- 2 baking soda
- 1/2 nutmeg
- 1 vanilla
- 1 salt
- 1 cream of tartar
- 2 -3 flour
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together sugar, shortening, sour cream and eggs.
3. Then stir into mixture the baking soda, nutmeg, vanilla, salt and cream of tartar. Do not add flour just yet.
4. Chill mixture 1-24 hours.
5. Gradually add flour to chilled mixture until dough is stiff enough to roll for cut-out cookies.
6. On a generously floured work surface, roll out dough a little at a time with a rolling pin dusted with flour until 1/2-inch thick.
7. Use flour-dipped cookie cutters to cut into desired shapes. Place cut-outs onto a lightly greased cookie sheet, making sure to space cookies two inches apart.
8. Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
9. Cool on a wire rack.
10. Decorate with icing of your choice (optional) and store in an air-tight container.
Title: Apple and Rhubarb Crumble
Ingredients:
- 3 rhubarb
- 2 apples
- 1/2 sugar
- 1 - 1 1/2 water
- 1 1/3 self-raising flour
- 1/3 oats
- 2/3 brown sugar
- 50 butter
Instructions:
1. Place filling ingredients into an ovenproof casserole dish.
2. Pulse crumble ingredients until mixture resembles breadcrumbs.
3. Sprinkle the mix evenly over the rhubarb and apple mixture.
4. Bake at 170C degrees for 30 minutes.
Title: Rum Balls
Ingredients:
- 1 pecan pieces
- 1 honey
- 1/2 Bourbon
- 1/3 dark rum
- 1/3 sugar
Instructions:
1. Position knife blade in food processor bowl; add vanilla wafers. Process until crumbs are fine. Transfer to a large bowl.
2. Place pecans in processor bowl; process until finely chopped. Stir into vanilla wafer crumbs.
3. Stir in honey, bourbon, and rum. Shape into 1-inch balls, and roll in sugar or additional vanilla wafer crumbs.
4. Place in a airtight container, and store in the refrigerator up to 4 weeks.
Title: Pumpkin Creme Brulee
Ingredients:
- 2 heavy cream
- 1/4 light brown sugar
- 1/4 sugar
- 4 sugar
- 8 vanilla extract
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1/8 pumpkin
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Arrange 6 (1/2 cup) ramekins or custard cups in a large metal baking pan.
3. In a medium saucepan, combine cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dossolve the sugar. Remove from the heat.
4. In a medium bowl, whisk egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among prepared custard cups.
5. Add enough hot water to come halfway up the sides of the cups Bake until custards are just set in the center but not stiff, 45 to 55 minutes. Remove from the oven and refrigerate until well-chilled, at least 3 hours or overnight.
6. Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar, or preheat broiler and broil until sugar melts and caramelizes, watching closely to avoid burning and rotatiting the cups, about 1-2 minutes. Place on small dessert plates and serve.
Title: Tartelettes Aux Fruits
Ingredients:
- 4 plain flour
- 2 unsalted butter
- 2 caster sugar
- 2 salt
- 1 vanilla extract
- 2 -3
Instructions:
1. FOR THE FILLING: Apricots, peaches, plums, kiwifruit, or gooseberries need to be poached lightly in a sugary syrup.
2. Raspberries, strawberries, blueberries and redcurrants can be used fresh.
3. GLACE for the fruit: Heat apricot jam, for red fruits use redcurrant jelly with a few drops of lemon juice, when dissolved put through a sieve.
4. Sift the flour and salt onto a board.
5. Make a well in the centre and add all the ingredients.
6. With your fingertips, mix together quickly and knead until smooth.
7. Wrap with plastic wrap and chill in the fridge for 1 hour.
8. Roll the pastry out and place in greased tartlet tins.
9. Chill again.
10. Bake blind for 7 minutes.
11. Then bake a further 5 minutes until a pale biscuit colour.
12. Cool on wire rack.
13. Glace the base of the pastry with some of the glace, then place the fruit into the tartlets and glace all over.
14. TIP: The tartlets WITHOUT the filling can be baked in advance and stored in an air-tight container for a few days!
Title: Caramel Fudge Brownies
Ingredients:
- 8 butter
- 4 butter
- 1 bittersweet chocolate
- 1/2 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1 eggs
- 2 sugar
- 16 vanilla extract
Instructions:
1. Preheat the oven to 325°F Line an 8-by-8-by-2-inch baking pan with parchment paper or heavy aluminum foil, making sure the paper or foil extends beyond the edges of the pan; lightly butter the paper or foil.
2. In a heatproof container set over, but not touching, a saucepan of barely simmering water, heat the butter and chocolate, stirring constantly, until the mixture is melted and smooth; remove from the heat; set aside to cool slightly.
3. In a small bowl, combine the flour, baking powder and salt; set aside.
4. In a large bowl beat the eggs and sugar until fluffy and lightened in color, about 1 minute; add the vanilla and mix until combined; add the chocolate mixture and mix just until incorporated; add the flour mixture and mix just until incorporated; the batter should be smooth; using a spatula, fold in the chocolate-covered caramel pieces; spread the batter evenly in the prepared pan.
5. Bake the brownies in the preheated oven for about 35 minutes, until a toothpick inserted in the center comes out with moist crumbs; transfer the pan to a wire rack to cool completely; using a small knife, loosen the sides of the brownies from the pan; carefully lift the paper and the whole uncut brownie in 1 piece from the pan; remove and discard the paper; cut the brownie into whatever size you see fit to indulge inches.