lumicero/recipes-ing2inst huggingface dataset:
Title: Toasted Almond Cupcakes With Caramel Frosting
Ingredients:
- 1 1/2 water
- 1 eggs
- 1 1/4 butter
- 1/3 margarine
- 3 brown sugar
- 1 milk
- 1/2 powdered sugar
- 1
- 1/4
- 2
Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pans).
2. Place paper baking cup in each of 24 regular-size muffin cups.
3. In shallow pan, bake almonds 6 to 10 minutes, stirring occasionally, until golden brown: cool 15 minutes.
4. Reserve 1 cup almonds for garnish.
5. In food processor, grind remaining almonds until finely ground.
6. In large bowl, beat cake mix, water, oil, eggs and almond extract with electric mixer on low speed 30 seconds.
7. Beat on medium speed 2 minutes, scraping bowl occasionally (Batter will be lumpy.)
8. Fold in ground almonds.
9. Divide batter evenly among muffin cups.
10. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
11. Cool 10 minutes.
12. Remove from pan to cooling rack.
13. Cool completely, about 30 minutes.
14. In 2-quart saucepan, melt butter over medium heat.
15. Stir in brown sugar.
16. Heat to boiling, stirring constantly.
17. Reduce heat to low; boil and stir 2 minutes.
18. Stir in milk.
19. Heat to boiling.
20. Remove from heat.
21. Cool to lukewarm, about 30 minutes.
22. Gradually stir powdered sugar into brown sugar mixture.
23. Place saucepan of frosting in bowl of cold water.
24. Beat with spoon until smooth and spreadable.
25. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time.
26. Frost a few cupcakes at a time with 1 tablespoon frosting each; press reserved almonds lightly into frosting.
27. Store loosely covered at room temperature.
Title: Gene's Cut-Out Sugar Cookies
Ingredients:
- 2 shortening
- 2 1/4 sugar
- 1 1/2 vanilla
- 3 eggs
- 12 milk
- 6 flour
- 4 1/2 baking powder
- 3/4 salt
Instructions:
1. Preheat oven at 375 degrees.
2. Grease/spray cookie sheet or use parchment paper.
3. Combine ingredients in order as listed.
4. Knead the stiffened mixture.
5. Roll out dough onto floured surface, ¼ inch thick.
6. Cut out cookies,place on baking sheet.
7. Bake time is quick, @4-5 minutes!
8. Frost and decorate cooled cookies.
Title: Molten Caramel-Apple Cakes
Ingredients:
- 2 cinnamon graham cracker crumbs
- 3 eggs
- 3 brown sugar
- 3/4 Gold Medal all-purpose flour
- 1 apple
- 1/2 powdered sugar
- 3/4
Instructions:
1. Heat oven to 450°F Spray bottoms and sides of 6 (6-oz) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
2. In large bowl, beat whole eggs and egg yolks with wire whisk until well blended. Beat in brown sugar. Beat in caramel topping and flour until well blended. Stir in apple. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
3. Bake about 15 minutes or until sides are set and centers are still soft but not liquid (tops will be slightly puffed). Watch carefully—cakes can overbake quickly. Remove from cookie sheet. Let stand 3 minutes.
4. Run small knife or metal spatula along sides of cakes to loosen. Immediately place heatproof dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Sprinkle cakes with powdered sugar. Serve warm.
Title: Jam-Filled Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 salt
- 2 vanilla
- 6 milk
- 1/2 cornstarch
- 2 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375°F Line a baking sheet with parchment paper.
2. Cream together butter, sugar and salt. Beat in vanilla, milk and cornstarch.
3. Stir in flour until just combined.
4. Roll into 1 inch balls. Place on baking sheet and make a shallow indentation with your thumb. Fill indentation with a bit of jam.
5. Bake tarts for 12-13 minutes, until cookies just start to brown.
6. Cool on a wire rack.
Title: Apple Rhubarb Crisp
Ingredients:
- 3 apples
- 3 rhubarb
- 1/2 white sugar
- 2 lemon juice
- 3/4 quick-cooking oats
- 1/2 brown sugar
- 1/2 flour
- 1 ground cinnamon
- 6 butter
- ice cream
Instructions:
1. Preheat oven to 350 degrees.
2. Combine chopped apples and rhubarb in large bowl.
3. Sprinkle lemon juice over fruit and stir to coat.
4. Sprinkle 1/2 cup white sugar over fruit and stir to coat.
5. Butter an 11 x 7 inch baking dish.
6. Place fruit mixture in prepared dish.
7. In separate bowl, combine quick cooking oats, brown sugar, flour and cinnamon till combined.
8. Cut in cold butter till mixture is crumbly.
9. Place dry mixture evenly over fruit.
10. Bake for 40-45 minutes or till fruit is tender and crust is golden brown.
11. Serve warm with whipped cream or ice cream.
Title: Southern Living so Good Brownies
Ingredients:
- 4 butter
- 3/4 granulated sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 350°. Line bottom and sides of an 8-inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.
2. Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 to 2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in granulated and brown sugars. Add eggs, 1 at a time, whisking just until blended after each addition. Whisk in flour, vanilla, and salt.
3. Pour mixture into prepared pan.
4. Bake at 350° for 40 to 44 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 1 hour). Lift brownies from pan, using foil sides as handles. Gently remove foil, and cut brownies into 16 squares.
Title: Simple Coffee Cake
Ingredients:
- 1/4 granulated sugar
- 1/2 ground cinnamon
- 2 butter
- 1 unbleached all-purpose flour
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 ground cinnamon
- 1 unbleached all-purpose flour
- 8 unsalted butter
- 1/2 walnuts
- 2 1/4 unbleached all-purpose flour
- 1 sea salt
- 2 baking powder
- 1/2 baking soda
- 1 1/2 granulated sugar
- 8 unsalted butter
- 2 vanilla extract
- 2 eggs
- 1 buttermilk
Instructions:
1. In a small bowl, add granulated sugar and cinnamon; whisk to blend. Generously grease a 9-inch springform pan; add some flour and tap out the excess. Sprinkle the bottom with ¼ cup granulated sugar mixed with cinnamon; set aside.
2. Preheat oven to 350ºF.
3. In a medium bowl, combine granulated sugar, brown sugar and cinnamon; stir until well blended. Add flour and stir to combine. Add butter and break down using a pastry cutter until the mixture resembles crumbles.
4. In another medium bowl, add flour, salt, baking powder, and baking soda; whisk until well mixed.
5. In the bowl of a stand mixer with the paddle attachment, add granulated sugar and butter; process until creamy and fluffy. Add vanilla and then eggs, one at a time, mixing well between each addition. Add a third of the dry ingredients and half the buttermilk; process on low speed until just combined before adding another third of the dry ingredients and buttermilk; combine again on low speed. Add the remaining flour mixture and process once again on low speed.
6. Spoon half of the batter evenly into the prepared pan and sprinkle on half of the crumble evenly; press down gently on the streusel so it sticks to the batter. Pour in the rest of the batter and level it out. Transfer the remaining streusel into the refrigerator for 15 minutes.
7. Place pan on a baking sheet lined with a silicone mat and transfer to the preheated oven; bake for 70 minutes or until a cake tester inserted in the center of the cake comes out clean.
8. After 15 minutes, remove cake quickly and evenly spoon on the remaining streusel (that will prevent it from sinking). Return cake to the oven for the remaining baking time.
9. After 35 minutes, cover cake with foil to prevent the streusel from getting too dark.
10. Remove from the heat and let the cake cool off for 30 minutes before removing the springform and serving.
Title: Guilt Free Chocolate Truffles
Ingredients:
- 1 chocolate chips
- 1/4
- 1/3
- 1/2
Instructions:
1. Melt chocolate chips in the microwave (at 20 second intervals) or on a double boiler.
2. While the chocolate is still warm, stir in almond butter and mix until well incorporated.
3. Carefully fold in Greek yogurt, mix well and refrigerate for about 15 minutes, until it starts to harden.
4. Working with approximately 1 tablespoon at a time, form truffles, roll them in unsweetened cocoa powder and refrigerate until ready to serve.
Title: Ring-Of-Coconut Fudge Cake
Ingredients:
- 1 cream cheese
- 1/4 sugar
- 1 vanilla
- 1 egg
- 1/2 flaked coconut
- 1 sugar
- 2 eggs
- 1 all-purpose flour
- 2 baking soda
- 3 baking powder
- 3/4 salt
- 2 water
- 2 buttermilk
- 1 1/2 vanilla
- 1 confectioners' sugar
- 1 butter
- 1 margarine
- 1/2 vanilla
- 1 hot water
- 3
- 2
- 1 -3
Instructions:
1. Heat oven to 350°F.
2. Generously grease and lightly flour a 12-cup Bundet pan.
3. In medium bowl, combine all filling ingredients; blend well and set aside.
4. In large bowl, combine 2 cups sugar, oil and eggs; beat 1 minute at high speed.
5. Add remaining cake ingredients except nuts.
6. Beat 3 minutes ate medium speed, scraping bowl occasionally.
7. Stir in nuts.
8. Pour 1/2 of the batter into greased and floured pan.
9. Carefully spoon filling over batter, forming a ring.
10. Top with remaining batter.
11. Bake at 350°F for 70 to 75 minutes until top springs back when touched lightly in center.
12. Cool upright in pan for 15 minutes; remove from pan.
13. Cool completely on wire rack.
14. For Glaze: In medium bowl combine all glaze ingredients, adding enough hot water for desired consistency.
15. Spoon over cake, allowing some to run down sides.
16. Store uneaten cake in refrigerator.
Title: Blueberry and Apple Crumble/Cobbler With Blue Cheese
Ingredients:
- 3 apples
- 1/2 blueberries
- 1/2 blue cheese
- 1 sugar
- 1/2 all-purpose flour
- 5 butter
- 1 -2 demerara sugar
Instructions:
1. Preheat oven to 350*.
2. Mix together apples, blueberries, 1/2 cup sugar and 1/2 cup cheese. Pour into a casserole dish.
3. Rub the flour and butter together until it resembles coarse breadcrumbs.
4. Stir in the remaining sugar and cheese.
5. Spread evenly over the fruit mixture.
6. Sprinkle lightly with the demerara sugar, if using.
7. Bake for 25 minutes or until the top is golden and the fruit bubbles through the topping.
Title: "amerikaner" (German Vanilla Biscuit)
Ingredients:
- 100 butter
- 100 sugar
- 1 1/2 vanilla
- 2 eggs
- 4 milk
- 200 flour
- 50 baking powder
- 2 icing sugar
- 8 lemon
- 1
Instructions:
1. Preheat the oven to 180°C/350°F.
2. In a big bowl cream butter, sugar and vanilla. Little by little add the milk and the eggs.
3. In a second bowl mix flour, baking powder and starch. Add to the butter-mixture and stirr in until just blended.
4. Using 2 tablespoons drop 6 heaps of dough onto each paper-lined baking sheet (you will need 2). Make sure to leave enough space in between the heaps as dough will spread during baking.
5. Bake for 15 minutes or until golden brown. Transfer to a wire-rack and allow to cool.
6. If using the glaze stir together icing sugar and lemon juice and spread this onto the even side of the Amerikaner.
7. Idea: For children you can spread the curved side of the biscuit with a chocolate icing and stick slivered almonds into them to make them appear like little hedgehogs. :).
Title: Pineapple Upside Down Gouda Cake
Ingredients:
- 1/4 unsalted butter
- 1/2 brown sugar
- 1/4 pineapple rings
- 1/4 flour
- 3 -4 baking powder
- 3/4 salt
- 1 unsalted butter
- 1/4 sugar
- 1/4 eggs
- 3/4 gouda cheese
- 2 heavy cream
- 1
Instructions:
1. Line the bottom of a round 8x2 inch cake pan with parchment or wax paper.
2. Combine melted butter, brown sugar and 1/4 cup of the pineapple juice. Pour into the prepared cake pan. Arrange pineapple slices over mixture. Set aside.
3. Combine flour, baking powder and salt. In a large mixing bowl, cream butter and sugar with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture and beat on low speed until well-combined. Stir in remaining pineapple juice and cheese.
4. Pour batter over pineapple slices in cake pan.
5. Bake at 375 degrees F for 30 to 35 minutes. Cool 10 minutes. Carefully invert onto serving platter. Remove pan and paper.
6. Serve warm with whipped cream, if desired.
Title: Macaroons - Sugar Free
Ingredients:
- 1/2 unsweetened coconut
- 1 vanilla extract
- 1 salt
- 1 1/2
- 3
- 1/2
- 2
Instructions:
1. Preheat over to 350.
2. Sprinkle vanilla and almond over cocnut in med size bowl. Add ground almonds, maple syrop, and salt. Mix. Beat egg whites until stiff, fold into coconut mix.
3. Drop by teaspoonful onto lightly greased baking sheet, or onto parchment.
4. paper.
5. Bake 20 mins at 350 until golden.
Title: Mom's Ambrosia
Ingredients:
- 1 mini marshmallows
- 16 sour cream
- 8 mandarin oranges
- 16 pineapple chunks
- 1/4 maraschino cherry
- 3/4
Instructions:
1. Mix all ingredients – put in refrigerator for around an hour.
2. Enjoy.
Title: Gladys' Angelic Strawberry Dessert
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 1 skim milk
- 1 strawberries
- 1
- 2 1/2
Instructions:
1. In a large mixing bowl, place pudding, sour cream, and milk.
2. Mix on low speed for 1 to 2 minutes, or until thick and well mixed.
3. Fold in whipped cream.
4. We think it tastes better to slice the berries before putting into the bottom two layers.
5. In your serving bowl make layers--1/2 of the cake, 1/3 of the strawberries, and 1/2 of the pudding mixture.
6. Repeat layers.
7. Arrange last 1/3 strawberries on top.
8. Cover with plastic wrap.
9. Chill for 2 hours.
Title: Apples and Oats Biscotti
Ingredients:
- 1 all-purpose flour
- 3/4 quick-cooking oats
- 1 apple pie spice
- 1/4 baking soda
- 1/4 salt
- 1/4 butter
- 1/4 shortening
- 3/4 brown sugar
- 1 egg
- 1 maple syrup
- 2 vanilla
- 1/2 candied pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a 9x9x2-inch baking pan with foil, extending foil over the pan edges; set aside.
3. In a medium bowl, combine flour, oats, apple pie spice, baking soda, and salt; set aside.
4. In a large bowl, combine butter and shortening and beat with an electric mixer on medium to high speed for 30 seconds.
5. Add brown sugar and beat until combined, scraping bowl occasionally. Beat in egg, maple syrup, and vanilla until combined.
6. Beat in as much of the flour mixture as you can with the mixer.
7. Using a wooden spoon, stir in any remaining flour mixture.
8. Stir in nuts and dried apples.
9. Spread dough into the prepared baking pan.
10. Bake in the preheated oven for 25 minutes or until a toothpick inserted near the center comes out clean.
11. Cool in pan on a wire rack for 30 minutes.
12. Reduce oven temperature to 325 degrees F.
13. Using the edges of the foil, lift the uncut cookies out of the pan and place on a cutting board.
14. Carefully remove foil then using a serrated knife, cut mixture into thirds crosswise.
15. Cut each portion into 3/4x3-inch slices, making a total of thirty 3/4x3-inch slices.
16. Place slices, cut sides down, on ungreased cookie sheets and bake for 10 minutes.
17. Turn slices over; bake for 10 to 15 minutes more or until dry and crisp. Transfer cookies to wire racks; let cool.
18. Makes 30 cookies.
19. To Store:
20. Layer cookies between waxed paper in an airtight container; cover.
21. Store at room temperature for up to 3 days or freeze for up to 2 weeks.
Title: Perfectly Delicious Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 sugar
- 1 egg
- 1 peanut butter
- 1/2 salt
- 1/2 baking soda
- 1/2 vanilla
- 1 1/2 flour
Instructions:
1. Mix butter and sugars together using a hand mixer. Add in all remaining ingredients and mix until combined.
2. Roll the dough into small 1 inch balls and place on cookie sheet. Squish to about 1/4 inch thick using a fork.
3. Bake for 10 minutes at 375 degrees. Enjoy!
Title: Mud Cake
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1 salt
- 1/2 chocolate chips
- 1 unsalted butter
- 1 vanilla
- 1 instant coffee powder
- 1 caster sugar
- 2 extra-large eggs
- 4 sour cream
- 100 milk
- 1/4
Instructions:
1. melt butter and coffee together, stir in cocoa
2. then sugar, vanilla, eggs, sour cream and blend well.
3. sift dry ingredients and add to wet mix alternatively with milk and if using choc chips.
4. Bake 175 degrees celcius 35-45 minutes.
5. Ice with chocolate icing.
6. 11/2 c icing sugar.
7. 2T cocoa.
8. 1 T butter.
9. 1t vanilla.
10. Hot water to make right texture.
Title: Banana Cake
Ingredients:
- 1 1/2 sugar
- 1/2 vegetable shortening
- 2 eggs
- 2 -3 bananas
- 1 baking soda
- 1 buttermilk
- 2 1/4 flour
- 1 baking powder
- 1/2 salt
- 1 vanilla
- 1 sugar
- 1/2 vegetable shortening
- 8 butter
- 5 1/8 pudding
- 1 milk
- 1 vanilla
Instructions:
1. For the cake, mix sugar and shortening until creamy. Add egg yolks and bananas, beat thoroughly. Dissolve soda in sour milk. Sift flour, baking powder and salt. Mix alternately. Add vanilla. Beat egg whites until stiff and fold into batter. Pour into a buttered 9-inch round cake. Bake in a preheated 350 degree oven for 40 minutes.
2. For the frosting,cream the sugar, shortening and butter until light and fluffy. Cook vanilla pudding with milk until very thick. Cool and add to butter mixture. Mix with electric mixer at high speed for 15 minutes or until it is not grainy. Add 1 teaspoon vanilla. Ice the cake with the icing.
Title: Bread Pudding with Whiskey Sauce
Ingredients:
- 1 milk
- 1 eggs
- 3 sugar
- 2 vanilla extract
- 2 raisins
- 1 margarine
- 3 sugar
- 1 butter
- 1/2 - 1 margarine
- 1 egg
- 2 Bourbon
Instructions:
1. preheat oven 350 degrees.
2. soak bread in milk.
3. add eggs, sugar, vanilla, raisins and mix well.
4. Pour margarine in bottom of heavy 9x14 baking pan.
5. Add bread mixture and bake til firm about 40 minutes.
6. Cool.
7. cube it and place in individual dessert dishes.
8. When ready to serve add Whiskey Sauce and heat under broiler for a few minutes.
9. -------WhiskeySauce---------.
10. Cream sugar and margarine and cook in a dble boiler until very hot and dissolved.
11. Add beaten egg and whip very fast so egg doesn't curdle.
12. Cool and add Whiskey.
Title: Super Simple Pineapple Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 crushed pineapple
- 1 vanilla
- 1 baking soda
- 1 powdered sugar
- 1/2 vanilla
- 1 milk
- 2
Instructions:
1. Combine flour, sugar, vanilla, baking soda.
2. Gently mix in undrained can of crushed pineapple. Reserve 2 tablespoons of the pineapple juice to use in the glaze.
3. Pour into greased and floured 9x13 pan.
4. Bake at 350 for 35-40 minutes, until center is set. Let cool for 5 minutes.
5. Frosting: In a separate bowl, combine powdered sugar, vanilla, pineapple juice, and milk. Add more milk if the mixture is too thick. It should be a little runny.
6. Pour glaze over hot cake.
Title: Sweet Potato Souffle
Ingredients:
- 3 sweet potatoes
- 3/4 sugar
- 1/2 salt
- 2 eggs
- 1/4 butter
- 1/2 milk
- 1 vanilla
- 1 brown sugar
- 1 pecans
- 1/3 flour
- 1/4 butter
Instructions:
1. Mix all ingredients and pour into greased baking dish. I use a round 9 inch fluted pyrex about 2" deep.
2. Mix topping ingredients together and spread/sprinkle on top of casserole.
3. Bake in a preheated 350*F oven for at least 35 minutes.
Title: Cocoa Custard Cake
Ingredients:
- 4 eggs
- 3/4 sugar
- 3/4 flour
- 1 baking powder
- 1/4 cream of tartar
- 1 sugar
- 4 flour
- 3/4 milk
- 3 lemon peel
- 2 vanilla
- 2 rum
- 1 ladyfingers
- 2
- 1 1/2
- 6 -8
- 2
Instructions:
1. To make sponge cake: preheat oven to 350-degrees F. Butter and flour a 9-inch round cake pan. In a large mixing bowl beat egg yolks until light. Beat in 1/2 cup sugar until mixture forms ribbons when beaters are lifted. Sift flour with baking powder and then fold it into batter in 3 batches -- the batter will be stiff. Stir in extract. In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Beat in 1/4 cup sugar until peaks are stiff. Fold egg white mixture into egg yolk/flour mixture. Pour into prepared pan. Bake for 35-40 minutes or until golden and tester comes out clean. Invert onto rack cool but do not remove pan until cooled. Run a knife around edge of cake and invert cake onto platter.
2. To make custard: in a saucepan whisk together yolks, sugar and flour until smooth. Whisk in milk. Stir in lemon peel. Stir over medium low heat until mixture boils. Pour into glass or plastic bowl, discarding lemon peel. Stir in vanilla. Cool.
3. To assemble cake: divide custard among three bowls. In one bowl stir in chopped almonds. In the second bowl stir in cocoa powder. The third is left plain.
4. Cut cake horizontally into three layers using a serrated knife.
5. Set one layer on platter and sprinkle with rum and spread with the almond custard.
6. Top with second layer. Sprinkle with rum and spread with plain custard.
7. Top with final layer. Sprinkle with orange liquour (or juice) and spread top and sides with cocoa custard, smoothing evenly.
8. Sprinkle flat side of ladyfingers with rum or orange liquor (or juice) and press ladyfingers around cake, rounded side out. Decorate wth 2 almonds on top of cake.
Title: Strawberry Rice Krispies Treats
Ingredients:
- 3 butter
- 1 marshmallows
- 6
Instructions:
1. Melt butter in a pan over low heat.
2. Add marshmallows and stir until completely melted.
3. Remove from heat.
4. Work quickly and add rice krispies cereal to mixture, and stir until the cereal is well coated.
5. Use a buttered spatula or waxed paper, press the mixture evenly into a 13x9x2 pan coated with cooking spray.
6. When the treats are cooled, cut into squares.
Title: Nutty Boozy Chocolate Surprise
Ingredients:
- 1 dark chocolate
- 2 -4 heavy cream
- 1/2 dark chocolate
- 1/2 hazelnut-flavored liqueur
- 1/4 hazelnuts
- 2 vanilla ice cream
- 2 -4
- 2
- 2 -4
Instructions:
1. TO MAKE CHOCOLATE DOME.
2. Melt chocolate in a double-boiler.
3. Rinse a balloon clean.
4. Inflate the balloon.
5. Dip the ballon into a bowl of chocolate.
6. Set balloon in a small cup, place in frig, and allow the chocolate to harden.
7. Carefully cut the exposed balloon, deflate and remove.
8. TO MAKE CHOCOLATE SYRUP.
9. Boil heavy cream, dark chocolate, hazelnut cocoa spread, and hazelnut liqueur in a small pan.
10. Place crushed hazelnuts on a plate.
11. Add a scoop of vanilla ice cream on top.
12. Cut hazelnut candy in half and set next to ice cream.
13. Place dome over.
14. Pour warm/hot chocolate syrup over the dome.
Title: Chunky Carrot Cake
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 baking soda
- 1/2 fine sea salt
- 1/4 canola oil
- 1 fresh lemon juice
- 3/4 carrots
- 1/4 walnuts
- 2 pecans
- 1 raisins
- 1/2
Instructions:
1. Position rack in the center of to oven and preheat the oven to 350°F Lightly butter and flour a 9-inch tube pan, tapping out the excess flour. Line the bottom of the pan with a ring of wax paper.
2. Sift together the whole wheat pastry flour, unbleached flour, baking soda, cinnamon, ginger, nutmeg, baking powder, and salt into a large blow and make a well in the center.
3. In another bowl, whisk the fruit juice concentrate, oil, and lemon juice. Pour the liquids into the well and stir until smooth. Stir in the carrots, walnuts, and raisins. Pour into the pan and smooth the top.
4. Bake until a toothpick inserted in the center of the cake comes out clean and the sides begin to pull away from the sides of the pan, 30 to 35 minutes. Cool the cake on a wire cake rack for 5 minutes. Invert and unmold the cake onto the rack, carefully remove the wax paper, and cool completely.