lumicero/recipes-ing2inst huggingface dataset:
Title: Apricot Ginger Pound Cake With Rum Glaze (Bundt)
Ingredients:
- 1/3 sour cream
- 1/3 milk
- 24 unsalted butter
- 3 1/2 flour
- 3 sugar
- 3/4 salt
- 1/2 baking powder
- 7 eggs
- 1 1/2 vanilla extract
- 1/4 crystallized ginger
- 1/4 dark rum
- 2 water
- 2 sugar
- 3/4
Instructions:
1. To ensure all the ingredients are at room temperature, set them out at least 2 hours before making the batter.
2. Position a rack in the lower third of an oven and preheat to 325°F
3. Thoroughly grease and flour a 10-cup fleur-de-lis cake pan or standard Bundt pan.
4. In a small bowl, whisk together the sour cream and milk until blended; set aside.
5. Place the butter in the bowl of an electric mixer and sift the flour, sugar, salt and baking powder over the butter.
6. Add the eggs, vanilla and sour cream mixture. Fit the bowl on the mixer and, using the paddle attachment, beat on low speed until the mixture is creamy and smooth, 1 1/2 to 2 minutes.
7. Stop the mixer and scrape the sides of the bowl occasionally.
8. Remove the bowl from the mixer and, using a large spatula, gently fold the ginger and apricots into the batter.
9. Spoon the batter into the prepared pan, spreading the batter so the sides are higher than the center.
10. Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes.
11. Transfer the cake to a wire rack and cool upright in the pan for 10 minutes.
12. Tap the sides of the pan and invert the cake out onto the rack. Set the rack over a sheet of waxed paper.
13. To make the glaze, in a small bowl, whisk together the rum, water and sugar until blended.
14. Using a pastry brush, generously brush the surface of the warm cake with the glaze.
15. Let the glazed cake cool completely, 1 to 2 hours, before serving.
16. Serves 16.
Title: Les Madeleines Thumbprint Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 3/4 powdered sugar
- 1 vanilla
- 1 all-purpose flour
- 2 1/8 cornstarch
- 1 salt
- 1/2
Instructions:
1. Lightly toast then cool nuts; chop until very fine and set aside ~ If using a food processor for chopping, allow nuts to cool very thoroughly before chopping them in order to avoid turning them into a paste.
2. Cream butter and sugar for 3-4 minutes in a stand mixer fitted with paddle attachment until extra light-colored and fluffy; stir in vanilla.
3. Whisk together dry ingredients; add gradually to butter mixture, stirring just until (do not overmix) dough comes together; stir in chopped nuts.
4. Chill dough if it seems too soft.
5. Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets; indent the top of each ball of dough with your fingertip or with the dampened end of a wooden spoon.
6. Bake at 325° for 10-12 minutes or just until the cookies start to turn light golden-brown at the edges; remove from oven and sprinkle lightly with powdered sugar; fill each indentation with a bit of jam or fruit preserves ~ I like to use red raspberry preserves.
7. NOTES: Yield becomes 60 cookies when dough is formed into 1" dough balls. And any type of toasted and chopped nuts may be substituted for the almonds.
Title: Coconut Angel Cupcakes With Coconut Frosting
Ingredients:
- 3/4 butter
- 1 1/2 white sugar
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 2 1/2 baking powder
- 2 baking soda
- 1/4 salt
- 3/8 coconut milk
- 3/4 butter
- 3/4 confectioners' sugar
- 1/2 half-and-half cream
- 3 -4 vanilla
- 4 -7 flaked coconut
- 1 -2
- 1
Instructions:
1. Set oven to 400°F (will reduce the temperature later).
2. Set oven rack to second-lowest position.
3. Spray the top of the muffin tins with non-stick spray, then line 16-18 tins with paper muffin liners.
4. In a food processor, grind the 1-1/2 cups sugar to make a fine consistency.
5. Add in the butter and process to blend the sugar and the butter well.
6. Add in eggs and extracts; blend well.
7. In a small bowl, combine flour, baking powder, baking soda and salt.
8. Add to the creamed mixture and blend/pulse until combined.
9. Add in the COLD coconut milk; blend well.
10. Fold in the shredded coconut.
11. With an ice cream scoop, divide the batter into prepared tins.
12. Immediately REDUCE oven temperature to 350°F.
13. Bake until muffins spring back when touched (about 20-25 minutes).
14. Cool completely and frost, then garnish with coconut shreds on top of the frosting.
15. To make the frosting: mix all ingredients adjusting the amount of confections sugar and whipping cream or half and half cream to achieve desired texture.
Title: Berry-Topped White Cupcakes
Ingredients:
- 5 butter
- 1/2 butter
- 2 sugar
- 1 vanilla extract
- 3/4 flour
- 2 1/4 baking powder
- 2 1/4 salt
- 1/2 milk
- 3/4 cream cheese
- 4 butter
- 1/3 confectioners' sugar
- 2 lemon juice
- 1/2 fresh blueberries
- fresh raspberry
- strawberry
Instructions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. In another mixing bowl, cream butter and 3/4 cup of sugar until light and fluffy.
3. Beat in vanilla.
4. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
5. Beat egg whites on medium speed until soft peaks form.
6. Gradually beat in remaining sugar, about 2 T. at a time, on high until stiff glossy peaks form and sugar is dissolved.
7. Fold a fourth of the egg whites into batter; fold in remaining whites.
8. With a spoon, gently fill foil or paper lined muffin cups two-thirds full.
9. Bake at 350 for 18-22 minutes.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. For icing, in a small mixing bowl, beat cream cheese and butter until smooth.
12. Gradually beat in confectioners' sugar and lemon juice.
13. Spread over cupcakes.
14. Top with berries.
Title: Country Apple Cobbler
Ingredients:
- 1 sugar
- 1/4 water
- 2 dry tapioca
- 1/4 cinnamon
- 1/2 walnuts
- 4 granny smith apples
- 1 flour
- 1/2 salt
- 1 1/2 baking powder
- 1 1/2 sharp cheddar cheese
- 1/2 butter
- 1/2 margarine
- milk
Instructions:
1. Bring first 5 ingredients to a boil in a saucepan, stirring constantly.
2. Remove from heat; stir in apple.
3. Pour into an 8-inch square pan.
4. Combine flour and next 3 ingredients; stir in butter and milk.
5. spoon over apple mixture.
6. Bake at 375 degrees for 40 minute.
7. Serve with whipped cream.
Title: Pastry Cream
Ingredients:
- 2 half-and-half
- 1/2 sugar
- 1 salt
- 5 cornstarch
- 3 unsalted butter
- 4 vanilla extract
- 1 1/2
Instructions:
1. Heat half-and-half, 6 tablespoons sugar, and salt in medium heavy-bottomed saucepan over medium heat until simmering, stirring occasionally to dissolve sugar. If using vanilla bean, add this as well.
2. Whisk yolks in medium bowl until thoroughly combined. Whisk in remaining 2 tablespoons sugar and whisk until sugar begins to dissolve and mixture is creamy. Whisk in cornstarch until combined and mixture is pal yellow and thick.
3. When half-and-half mixture reaches full simmer, gradually whisk half-and-half mixture into yolk mixture to temper. Return mixture to pan, scraping bowl with rubber spatula.
4. Return to simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy. This takes about a minute.
5. Off heat, whisk in butter and vanilla (if using vanilla bean, scrape the pod and add seeds). Strain the pastry cream through a fine-mesh sieve set over medium bowl. This will remove any curdled bits that might have formed during the cooking process.
6. Press plastic wrap directly on surface of pastry cream to prevent skimming and refrigerate until cold and ready to use.
Title: Chocolate Ricotta Pudding
Ingredients:
- 8 sugar
- 6 heavy cream
- 1/2 whole milk ricotta cheese
- 1/4
- 1 1/2
Instructions:
1. Melt the chocolate in the top of a double boiler over simmering water (or in the microwave).
2. While the chocolate is melting, put the egg yolks and sugar in the bowl of a mixer. Beat at high speed till the mixture is pale yellow and forms soft ribbons.
3. When the chocolate is melted, add the heavy cream and stir till completely blended.
4. Pour the chocolate into the egg mixture and mix well.
5. Add the ricotta and mix again till completely blended.
6. Divide the mixture among 6 individual serving bowls or goblets.
7. Refrigerate overnight before serving.
8. Top with whipped cream if desired.
Title: Maple Cinnamon Cookies
Ingredients:
- 1/3 butter
- 2/3 light brown sugar
- 1 egg
- 1/2 maple syrup
- 2 flour
- 1 cinnamon
- 1 nutmeg
- 1 baking soda
- 2 butter
- 1 vanilla
- 1 milk
- 1 confectioners' sugar
Instructions:
1. In a large mixing bowl cream butter with an electric mixer. Then add brown sugar and mix until combined. Add syrup,egg and mix thoroughly.
2. Wet your fingertips with warm water when forming balls to avoid sticky fingers
3. In a small mixing bowl combine flour, nutmeg, cinnamon and baking soda.Then add flour mixture to batter.
4. Blend thoroughly and chill for 30 minutes. Roll dough into one inch balls and place on cookie sheet. Bake at 375 for 9 to 11 minutes. Remove and place on cooling rack. Cool slightly then frost.
5. To make frosting combine butter,vanilla in a small mixing bowl. Add sugar, milk and mix until creamy.
Title: Butterscotch Rum Raisin Banana Splits
Ingredients:
- 2 raisins
- 1/4 water
- 1/3 sugar
- 1 butter
- 1/4 salt
- 2 rum
- 2 -4 vanilla ice cream
- 1 firm banana
Instructions:
1. Heat sugar over medium heat in skillet.
2. Swirl and cook until a golden carmamel Remove from heat, add raisins with water, butter, salt and rum Cook over med low heat until caramel is dissolved Divide ice cream between two dishes Half banana lengthwise then cut crosswise Arrange bananas in dishes Spoon butterscotch sauce over ice cream and bananas.
Title: S'more Cobbler
Ingredients:
- 1 chocolate pudding
- 1 butter
- 5 graham crackers
- 1/2 marshmallows
- 6
- 1/2
- 40
Instructions:
1. Combine milk and pudding mix and place into greased 13×9 baking dish
2. Place graham crackers (broken in half) on top of pudding mixture with space in between each one
3. Add 1/2 cup mini chocolate chips
4. Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.
5. Bake at 350 degrees for 25 minutes. Mix slightly so there isn’t large areas of dry ingredients.
6. Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler to brown.
Title: Great Sugar Cookie Mix
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1 1/3 granulated sugar
- 3/4 vegetable shortening
- 1 egg
- 1/4 vanilla flavoring
- 1/4 milk
- 2
Instructions:
1. Cookie MIX Directions.
2. Combine flour, baking powder, salt and sugar in bowl.
3. Cut in shortening until crumbly.
4. Spoon into gallon size resealable plastic bag.
5. *Makes 6 cups.
6. SUGAR COOKIE Directions (using mix).
7. Beat egg, flavoring and milk in bowl.
8. Add 2 cups of the cookie mix from bag.
9. Form into a ball.
10. Turn out onto generously floured or sugared surface.
11. Roll to desired thickness.
12. Cut with cookie cutters into desired shapes.
13. Bake on greased cookie sheet in 400 deg. oven for 7-8 minute until edges start to turn light brown.
14. Remove from cookie sheet to cool.
15. Frost and decorate as desired.
Title: Easy Blueberry Lemon Parfait
Ingredients:
- 2 fresh blueberries
- 2
- 10
Instructions:
1. In each of four parfait glasses or tall wineglasses, put 1/2 cup blueberries.
2. followed by 1/2 cup yogurt.
3. then crumbled gingersnaps.
Title: Rhubarb Tapioca Pudding
Ingredients:
- 4 1/2 water
- 4 rhubarb
- 2 sugar
- 1/2 minute tapioca
- 0.5 strawberry Jell-O gelatin dessert
Instructions:
1. Place first four ingredients into a large kettle and bring to a boil.
2. Add jello.
3. Cook on medium heat until rhubarb is tender and falls apart.
4. Cool. Top with Cool Whip before serving, if desired.
Title: Nottingham Pudding
Ingredients:
- 4 flour
- 1 salt
- 1 egg
- 1/4 milk
- 1/4 water
- 1 1/2 - 2 butter
- 1 cooking apple
- 1/2 lemon
- 2 lemon juice
- 1/2 ground cinnamon
- 3 brown sugar
- 1 1/2 - 2
Instructions:
1. Sift the flour and salt together in a bowl, make a well in the centre and stir in the egg, then gradually add half the milk and water, beating well until the batter is creamy.
2. Add the remaining liquid and whisk the batter until smooth and light. Stand in a cool place for 20 minutes.
3. Set oven to 425ºF or Mark 7.
4. Place the apples in melted butter in a heavy frying pan and add the lemon peel, juice, cinnamon and sugar. Cook gently until the apples are just soft.
5. Put the lard in a 7 1/2 - 8 inch square roasting tin and heat at the top of the oven until smoking.
6. Very carefully arrange the apple mixture in the hot fat, then pour the batter over.
7. Bake for 20 minutes, then reduce the temperature to 375ºF or Mark 5 and bake a further 20 minutes until the batter is firm and golden; because of the apple mixture, it will not rise as much as a plain batter.
8. Serve with custard or cream.
Title: Raspberry Pecan Bars
Ingredients:
- 1 unsalted butter
- 3/4 honey
- 1/2 brown sugar
- 1 salt
- 1 baking powder
- 2 3/4 all-purpose flour
- 1 1/4 pecans
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 9 by 13 baking pan with cooking spray.
3. Roast the pecans by spreading on a jelly roll pan and roasting in the oven for 10 - 15 minutes. Stir every 5 minutes (after 10 minutes check every 2 minutes so they don't burn!).
4. Cream together the butter, honey and sugar in a medium mixing bowl.
5. Add the salt, baking powder, flour and pecans and mix well.
6. Reserve one cup of dough for topping.
7. Add lightly beaten egg to remaining dough and mix well.
8. Spread this dough along bottom of prepared pan.
9. In microwave, warm the preserves to make them easier to spread.
10. Spread preserves over the dough in the pan.
11. Crumble the reserved dough over the jam (the dough will be soft).
12. Cook for 30 - 35 minutes until golden brown around edges.
13. Let cool before cutting.
Title: Godiva Liqueur Coupe
Ingredients:
- 1 vanilla ice cream
- 2
- 1
Instructions:
1. Put 1 tablespoon of chocolate liqueur into the bottom of each of 4 parfait glasses or large wine goblets.
2. Top with a couple of peach slices and a spoonful of ice cream.
3. Repeat until there are 3 layers of Godiva, peaches, and ice cream.
4. Top with remaining Godiva and whipped cream.
Title: Filipino Fried Banana
Ingredients:
- 1 white flour
- 1 baking powder
- 1/4 salt
- 2 eggs
- 14 coconut milk
- 1 palm sugar
- 1 fresh ginger
- 2 coconut
- 8 bananas
- ice cream
Instructions:
1. In a large bowl, mix flour, baking powder, and salt.
2. Add eggs, then slowly add coconut milk while stirring with a wooden spoon. Continue stirring until batter is smooth.
3. Add sugar, ginger, and coconut, and mix. Then let batter sit for 30 minutes.
4. When batter is ready, heat enough vegetable oil to fry in a heavy pot or a deep fryer. Add the coins from one banana to the batter. Work the banana coins to ensure they are well battered, then add them one at a time to the hot oil. Cook for about 3 minutes (until crispy and golden). Remove with a slotted spoon and drain on paper towel.
5. Repeat previous two steps until all 8 bananas have been battered and fried.
6. Serve with ice cream.
Title: Perfect Flourless Chocolate Cake
Ingredients:
- 12 unsalted butter
- 12 bittersweet chocolate
- 3 vanilla extract
- 8 eggs
- 2/3 brown sugar
- 1/4 salt
- 1/4 cream of tartar
- 1 flour
- 2
Instructions:
1. Preheat oven to 325°F.
2. Oil and flour a 9-inch springform cake round.
3. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
4. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
5. Set aside to cool slightly.
6. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
7. Continue beating while adding the brown sugar and cream of tartar.
8. Beat until stiff peaks form- be careful not to over beat--this is most important!
9. If the eggs curdle, throw them away and start over with new egg whites, seriously.
10. Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
11. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
12. Pour into the prepared pan.
13. Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
14. Bake the cake for about 60-70 minutes or until it passes the toothpick test.
15. Remove cake from oven and allow to cool for about an hour.
16. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
17. Remove the paper from the bottom (now the top) of the cake.
18. Invert again onto the final plate for displaying the cake.
19. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.
Title: Sour Cream Bundt Pound Cake
Ingredients:
- 1 sweet unsalted butter
- 8 sour cream
- 3 sugar
- 3 Swans Down cake flour
- 6 eggs
- 2 pure vanilla extract
Instructions:
1. Let butter sit at room temperature until it has softened.
2. Cream butter and sugar together until smooth.
3. Mix in sour cream and vanilla blend well.
4. Alternate blending one egg and sifted flour blending between each addition.
5. Pour mixture into a greased baking pan.
6. Put into a cold oven.
7. Bake at 260 degrees for 2 hours.
8. Notes: Be sure the butter is unsalted, the sour cream is not reduced fat and the vanilla is not imitation. Let the cake cool through before removing it from the pan. You will not be disappointed. The cake is even better the next day as most pound cakes are.
Title: Ultimate Chocolate Sugar Cookies
Ingredients:
- 2 1/3 all-purpose flour
- 1/3 salt
- 1/4 unsalted butter
- 3/4 granulated sugar
- 1 eggs
- 2 boiling water
- 2 pure vanilla extract
- 1 bittersweet chocolate
- 1 1/2 water
- 6 heavy cream
- 1 light corn syrup
- 1 bittersweet chocolate
- 1/2 pure vanilla extract
- 2 hot water
- 4
- 1
- 1/2
- 1/2 - 1
Instructions:
1. Make cookies:
2. Sift together the flour, cocoa, and salt. Set aside.
3. In bowl of electric mixer, using paddle attachment, mix butter on medium-low speed until it is creamy and lightened in color. Add the sugar in a steady stream, and beat until thoroughly combined.
4. Add the egg, espresso, and vanilla.
5. Scrape down sides of bowl as needed, then mix in melted chocolate.
6. Reduce mixer speed to low and blend in dry ingredients in two additions, mixing only to combine after each addition.
7. Remove dough from bowl and divide into quarters.
8. Form each quarter into a 4" disk and wrap in plastic, refrigerate for 30-40 minutes or until firm enough to roll.
9. You should be able to leave an imprint when you press dough.
10. Position rack in center of oven and preheat to 350°F.
11. Have ready two ungreased cookie sheets. Working with one-fourth of dough at a time, roll on a lightly floured flat surface until 3/16" thick.
12. Using a 2 1/2" round cookie cutter or a cookie cutter of your choice, cut cookies from the dough.
13. Transfer cookies to a sheet of waxed paper and brush lightly with egg/water mixture. Sprinkle with pearl sugar or other garnishes.
14. Carefully place on cookie sheets.
15. Bake cookies, one sheet at a time, for 9-10 minutes.
16. Transfer cookies to a wire rack while still warm, and cool completely.
17. Repeat with remaining dough.
18. MAKE GANACHE:
19. Break chocolate into 1" pieces and place into bowl of a food processor.
20. Process until chocolate is finely chopped. Empty chocolate into a medium-sized bowl and set aside.
21. In a small saucepan, heat heavy cream and corn syrup on low heat until it comes to a gentle boil.
22. Immediately pour hot cream over chopped chocolate.
23. Let it stand for about 1 minute, then stir chocolate and cream together, slowly mixing until all chocolate is melted and mixture is fully emulsified.
24. Blend in rum and vanilla.
25. If surface is oily, stir in 1/2 to 1 teaspoon of hot water.
26. Glaze should thicken as it stands, but remain pourable.
27. If ganache fails to thicken, chill it in refrigerator for 4 to 5 minutes.
28. Watch carefully, as it must not be too cold. Spoon ganache over cookies, letting it trickle down the sides.
Title: Chocolate Almond Brownies With Cherry Flavored Filled DelightFul
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 1/2 butter
- 1 granulated sugar
- 1 1/4 eggs
- 3 vanilla extract
- 1 cream cheese
- 1 1/2
- 1/2
Instructions:
1. PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil. Lightly grease.
2. COMBINE flour, baking powder and salt in small bowl.
3. MELT butter and semi-sweet morsels in large, microwave-safe bowl on 100% (HIGH) power for 45 seconds. Microwave at additional 15-second intervals, stirring vigorously after each interval until morsels are melted. Stir in sugar, eggs and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels and almonds. Spread into prepared baking pan. Sprinkle 1/4 cup DelightFulls morsels over top.
4. BAKE for 30 minutes or until wooden pick near center comes out slightly sticky. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
5. TO SERVE, coarsely chop remaining 1/4 cup DelightFulls Morsels. Spoon 1 teaspoon of Cream Cheese Topping onto each brownie bar. Sprinkle with chopped DelightFulls morsels.
6. FOR CREAM CHEESE TOPPING:
7. WHISK together 4 ounces room temperature 1/3 less fat cream cheese (Neufchâtel) and 2/3 cup powdered sugar in small bowl until creamy.
Title: Filipino Ambrosia Fruit Salad With Macapuno
Ingredients:
- 2 Nestle sweetened condensed milk
- 1 cream cheese
- 1
- 7
- 4
Instructions:
1. Drain the fruit cocktail, macapuno and coconut gel well, set aside.
2. With the back of a spoon blend the cream cheese with 1/2 can of condensed milk and mix until smooth.
3. You can use more condensed milk and/or cream cheese if desired.
4. In a large bowl, combine all ingredients together.
5. Chill for 30min-1hr or freeze.
6. Enjoy!
Title: Pudding With Fudgy Chocolate Topping
Ingredients:
- 1 milk
- 3/4 white sugar
- 2 vanilla
- 1 egg
- 1 gelatin
- 1 chocolate
- 1 milk
- 3
Instructions:
1. First, make the pudding. Mix everything in (except for vanilla) in a small saucepan and turn on medium heat. Keep heating and stirring at the same time (uncovered), until sides of the saucepan starts to bubble and dry.
2. Turn heat off, slightly cool it, then stir in vanilla. Pour into pudding cups. Freeze (below 0 degrees celcius or 32 degrees fahrenheit) for half an hour and take them out.
3. Now make the topping. Combine chocolate and milk in a small bowl (you don't have to stir). Microwave 2-3 times, each for 30 secs, until chocolate is not syrupy and becomes fudgy and cake-like. (The truth behind this chemical reaction: you are making the chocolate dry and slightly burnt). Drop some (like a spoon) on each pudding and sprinkle granola over that. Serve.
Title: Easy Chocolate Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 milk
- 1/2 sugar
- 1 egg
- 1 vanilla
- 1/3 boiling water
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line a 12 cup muffin tin with liners.
2. Whisk dry ingredients in medium bowl until combined.
3. Add remaining ingredients to bowl, saving the hot water for last, and slowly stir into the dry ingredients until a batter forms.
4. Add the hot water and stir well.
5. Distribute into the muffin tin and bake for 15 to 20 minutes until toothpick comes out clean. Cool before enjoying frosted or plain.