lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon and White Chocolate Cupcakes
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 4 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 2 fresh lemon juice
- 1 lemon peel
- 1 vanilla extract
- 1/2 buttermilk
- 6 white chocolate
- 8 cream cheese
- 1/2 unsalted butter
- 2 lemon peel
- 1 vanilla extract
- 3 confectioners' sugar
- confectioners' sugar
Instructions:
1. To Make Cupcakes:.
2. Position the rack in the center of the oven and heat to 350°F
3. Place 12 cupcake paper liners in a 2 1/2-inch muffin pan.
4. Sift together the flour, baking powder, baking soda and salt into a medium bowl and set aside.
5. Beat the butter and granulated sugar in a large bowl with an electric mixer at medium speed until light and creamy.
6. Beat in the eggs one at a time. Beat in the lemon juice, lemon peel and vanilla.
7. Beat in one-half of the flour mixture, scraping down sides of bowl.
8. Gradually add the buttermilk and beat in the remaining flour mixture until the ingredients are mixed.
9. Divide batter among the muffin cups, filling each about one-half full.
10. Bake for 20 minutes or until a toothpick inserted comes out clean.
11. Cool cupcakes in pan on a wire rack for 10 minutes.
12. Remove cupcakes and cool completely.
13. To Make Frosting:.
14. Place the white chocolate in a microwavable medium bowl.
15. Microwave on HIGH for 1 to 1 1/2 minutes.
16. Let stand for 1 minute.
17. Stir until it’s completely melted and smooth. Cool slightly.
18. Add the cream cheese, butter, lemon peel and vanilla.
19. Beat with an electric mixer at medium speed until the ingredients are mixed.
20. Add the confectioners’ sugar and beat until the frosting is smooth.
21. To Assemble Cupcakes:.
22. Remove the paper liners from the cupcakes and turn the cupcakes upside down.
23. Spread a 1/4-inch thick layer of frosting to completely cover the top and sides the cupcakes.
24. Spoon the white chocolate curls over the frosting, gently pressing, if necessary to help them adhere to the sides.
25. Sift the confectioners’ sugar over the tops of the cupcakes.
Title: Momosita's Mile-High Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 2 milk
- 1/2 salt
- 3 flour
- 1 chocolate chips
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugars.
3. Beat in eggs.
4. Stir in vanilla.
5. Dissolve soda in milk in a small dish.
6. Add to batter with salt.
7. Stir in flour.
8. Add chocolate chips.
9. Bake for 10 minutes.
Title: Chocolate Turtle Cookies
Ingredients:
- 1 all-purpose flour
- 1/3 cocoa powder
- 1/4 salt
- 1/2 butter
- 2/3 sugar
- 1 milk
- 2 vanilla extract
- 1 pecans
- 1 pecan halves
- 2
- 24
Instructions:
1. Mix the flour, cocoa and salt in a bowl.
2. Beat the butter and sugar until fluffy.
3. Beat in the egg yolk, milk and vanilla.
4. Mix in the flour mixture.
5. Cover and refrigerate for an hour.
6. Whisk the egg whites until frothy.
7. Form the dough into 1 inch balls.
8. Dip the balls in the egg white and then in the pecans.
9. Place the balls on a parchment lined baking sheet with the pecans face up.
10. Indent the center of the balls with a teaspoon.
11. Bake in a preheated 350F oven until set, about 10-12 minutes rotating the baking pan in the middle.
12. Fill each cookie with a teaspoon of dulce de leche and top with a pecan.
Title: Chewy Chocolate-Cinnamon Cookies
Ingredients:
- 6 butter
- 2/3 margarine
- 3 light brown sugar
- 1/4 granulated sugar
- 1 granulated sugar
- 1 egg
- 1/4 baking soda
- 1 light corn syrup
- 1 1/2 vanilla extract
- 1/3 all-purpose flour
- 1/4 - 1/2 ground cinnamon
Instructions:
1. Heat oven to 350°F.
2. Spray cookie sheet with nonstick cooking spray.
3. Beat butter until creamy.
4. Add brown sugar and 3 tablespoons granulated sugar; beat until blended.
5. Add egg, baking soda, corn syrup and vanilla; beat well.
6. Stir together flour and cocoa; beat into butter mixture.
7. If batter becomes too stiff, use wooden spoon to stir in remaining flour.
8. Cover; refrigerate about 30 minutes, if necessary, until batter is firm enough to shape.
9. Shape dough into 1-inch balls.
10. Combine 1/4 cup granulated sugar and cinnamon; roll balls in mixture.
11. Place balls 2-inches apart on prepared cookie sheet.
12. Bake 9 to 10 minutes or until cookies are set and tops are cracked.
13. Cool slightly; remove from cookie sheet to wire rack.
14. Cool completely.
15. 40 cookies.
Title: Fresh Coconut Loaf Cake
Ingredients:
- 1 shortening
- 2 sugar
- 3 1/2 cake flour
- 3 1/2 baking powder
- 1 evaporated milk
- 3/4 salt
- 2/3 fresh coconut
- 6
Instructions:
1. Cream shortening; add sugar gradually, and continue creaming until very fluffy.
2. Sift flour, baking powder, and salt together.
3. Add alternately with milk to creamed mixture.
4. Beat egg whites until stiff but not dry.
5. Fold egg whites and coconut into batter.
6. Cut waxed paper to fit two 9x5x3-inch loaf pan. Grease pans add line with waxed paper.
7. Bake about 1 hour at 350 degrees.
8. Cool on racks before removing.
Title: Cottage Cheese Pineapple Protein Snack
Ingredients:
- 16 fat-free cottage cheese
- 20 crushed pineapple
- 3 sugar-free raspberry gelatin
- 8 Cool Whip Lite
Instructions:
1. Mix ingredients together and top with Cool Whip sugar free or lite.
2. (Sugar Free jello has aspartame. You can substitute thawed frozen raspberries for the sugar free raspberry jello powder. It doesn't taste the same or as good but it has no artificial sweetener. There will be slightly more sugars if you use real raspberries but it is natural sugar. ).
Title: Galaktoboureko - Greek Semolina Custard Bars
Ingredients:
- 2 milk
- 4 sugar
- 3 fine semolina
- 2 vanilla
- 1 lemon, zest of
- 1 phyllo dough
- 1 unsalted butter
- 1 water
- 2 sugar
- 1 1/2 lemon, rind of
- 1
Instructions:
1. In large saucepan, heat milk to just below boiling.
2. Remove and set aside.
3. In a bowl, beat egg yolks, sugar and semolina until pale yellow.
4. Whisk in milk.
5. Return mixture to clean saucepan and set over low heat.
6. Cook, stirring constantly with a wooden spoon, until custard thickens and comes away from sides of the pan, about 5 to 6 minutes.
7. Stir in vanilla and lemon zest: set aside.
8. Preheat oven to 375°F Butter a 9-by-13-inch baking pan.
9. Lay half the phyllo sheets in pan, brushing each one with butter before putting it in the pan, and letting them come partially up the sides.
10. Do not butter last layer.
11. Pour custard over phyllo, taking care not to disturb the pastry.
12. Gently smooth with a spatula.
13. Lay remaining phyllo over custard, brushing each layer with butter.
14. Carefully tuck excess phyllo into sides of pan.
15. With a sharp knife, score top few layers into 3-inch squares.
16. Bake 45 to 50 minutes until golden.
17. Lower temperature if it browns too quickly.
18. While pastry bakes, combine water, sugar and lemon zest in heavy saucepan and bring to a boil.
19. Reduce heat and simmer for 15 minutes, or until it lightly coats a spoon.
20. Remove pastry and cut though score marks to bottom of pan.
21. Let cool completely then pour on hot syrup and serve.
Title: Sponge Vannilla Cake
Ingredients:
- 8 eggs
- 250 sugar
- 250 plain flour
- 2 vanilla
Instructions:
1. grease 2 baking tins of medium size and set in card board papers and set aside.
2. beat sugar and eggs in a mixer till light and fluffy.
3. remove from the mixer and pour in a clean dry container.
4. add in vanilla essence and flour and mix slowly with a specular until all the flour is done.
5. pour the mixture in the baking tins.
6. bake for 25mins at 180degrees or until cake tastes done.
Title: Steamed Blueberry Pudding
Ingredients:
- 4 blueberries
- 2 sugar
- 1 lemon juice
- 1 butter
- 2 all-purpose flour
- 4 baking powder
- 1 salt
- 3/4 milk
Instructions:
1. Sift flour, baking powder and salt together.
2. Cut in the butter, until it resembles coarse meal.
3. Add the milk and mix well.
4. Set aside for a moment.
5. Combine the sugar, berries, and lemon juice.
6. Mix this together with flour mixture.
7. Pour into a buttered mold, cover tightly and steam for 45 minutes.
8. Serve with cream.
Title: Jay's Oatmeal Chocolate-Chip Cookies
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 1 eggs
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 quick-cooking oats
- 2
- 6
Instructions:
1. Mix sugars, salt, baking soda and all-purpose flour in a mixing bowl.
2. Add eggs, mix in well.
3. Add shortening, and mix well.
4. Add oats and chocolate chips, mix well.
5. Shape dough into 1" balls and place on ungreased cookie sheet.
6. Bake in preheated 375° oven for 8-10 minutes.
Title: Moroccan Cake (Le Russe)
Ingredients:
- 6 salt
- 1/4 cream of tartar
- 1/4 hazelnuts
- 1 1/4 brewed coffee
- 1 1/3 brandy
- 3 rum
- 7 heavy whipping cream
- 1/4
- 1
- 3
Instructions:
1. Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
2. To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
3. To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
4. Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
5. Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
6. To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.
Title: Pecan Sandies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/4 ground cinnamon
- 1 pecans
- 2 pecans
- 12 unsalted butter
- 1/4 confectioners' sugar
- 6 light brown sugar
- 1 egg
Instructions:
1. Whisk together flour, salt and cinnamon in medium bowl.
2. Pulse 1/2 cup + 2 tbsp pecans in food processor until fine. Nuts should be dry and fluffy. (Do not over process or nuts will become damp and oily).
3. Stir ground pecans and remaining 1/2 cup chopped nuts into flour mixture; set aside.
4. Either by hand or electric mixer, cream together butter and sugars until light and fluffy, about 3 minutes. Beat in yolk until incorporated, about 20 seconds.
5. Add flour mixture and mix on low speed until dough just comes together, 25-30 minutes.
6. Roll dough on work surface into log measuring about 8" inches long and 2" thick.
7. Wrap log in plastic wrap and refrigerate at least 2 hours or up to 3 days. Dough can be frozen up to 1 month.
8. Wrap log in plastic and then foil before freezing.
9. Adjust oven racks to upper and lower middle positions.
10. Heat oven to 325°F.
11. Unwrap dough log, and with sharp knife, cut dough into 3/8" thick slices.
12. Place slices on ungreased cookie sheet, spacing them about 1/2-1" apart.
13. Bake, reversing positions halfway through baking time, until edges begin to brown, 16-18 minutes.
14. Cool cookies on cookie sheets for 2 minutes, then transfer to cooling rack with wide spatula.
Title: Vegan Lemon Drizzle Cake- Thermomix
Ingredients:
- 250 soymilk
- 2 apple cider vinegar
- 2 lemons
- 75 sugar
- 200 vegan egg replacer powder
- 1 all-purpose flour
- 250 baking powder
- 2 sugar
- 75
Instructions:
1. Turn on the oven to 180ºC. Line a loaf pan (mine is 9"x5"x3") with baking paper.
2. Pour the soy milk and vinegar together. Allow it time to sit and curdle - this is vital for making the cake rise properly.
3. Take the lemons and roll them on a cutting board - this loosens up the delicious juice inside. Zest both lemons into a small bowl. Add the juice of one lemon to the zest. Reserve the juice of the other lemon for later - it will be used for the drizzle icing.
4. Place the oil and sugar in the TM bowl. Add the tablespoon of egg replacer powder to the curdled soy milk. Whisk to combine.
5. Pour the lemon juice with zest and the curdled milk mixture into the TM bowl. Mix 10 seconds/speed 5. Check to make sure the sugar has dissolved, if not mix again for a few seconds.
6. Add the flour to TM bowl. Mix 10 seconds/speed 4.
7. Scrape down sides, add the baking powder and mix 10 seconds/speed 4.
8. Pour into prepared pan and bake for 40-50 minutes or until golden brown. DON'T remove from pan yet.
9. In a small bowl mix the remaining lemon juice and the 75 grams sugar. Using a toothpick make tiny holes all over the top of the cake. Pour the lemon/sugar mixture over all and allow to sink inches Leave the cake in the pan for 25 minutes.
10. Remove to a serving plate and allow to continue to cool.
Title: Bread Pudding
Ingredients:
- 8 butter
- 2 margarine
- 1 brown sugar
- 1 cinnamon stick
- 6 scallion
- 8 cilantro
- 2/3 raisins
- 1/2 colby cheese
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease a 8-inch square baking dish with 1 tablespoon butter and set aside.
3. In a sauce pan combine sugar, cinnamon, scallions, cilantro, and 4 cups water and bring to a boil over high heat until syrupy and reduced by 2/3 (20-30 minutes).
4. Strain syrup, discard solids and set aside.
5. Butter one side of the toast with 1 tablespoon butter.
6. Put half of the toast, buttered side up, in the bottom of the prepared dish in a single layer.
7. Sprinkle with half the raisins, half the cheese.
8. Cut remaining butter (6 tablespoons) into small pieces.
9. Add half of the butter to pan over raisins and cheese.
10. Pour in half of the reserved syrup.
11. Repeat layers with remaining toast, raisins, cheese, butter and syrup.
12. Bake for 20-30 minutes or until pudding is bubbling and cheese is browned.
Title: Chewy Ginger Cookies
Ingredients:
- 3 unbleached all-purpose flour
- 3/4 dark brown sugar
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 table salt
- 3/4 baking soda
- 12 unsalted butter
- 3/4 unsulphured molasses
- 2 milk
Instructions:
1. In food processor work bowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
2. Scrape dough onto work surface; divide in half. Working with one portion of dough at a time, roll 1/4-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Alternatively, refrigerate dough 2 hours or overnight.
3. Adjust oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two cookie sheets with parchment paper.
4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until set in centers and dough barely retains imprint when touched very gently with fingertip, 8 to 11 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not over bake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
Title: Summer Berry Trifle
Ingredients:
- 1 boiling water
- 1 strawberry gelatin
- 1/2 cold water
- 2 mixed berries
- 1 Philadelphia Cream Cheese
- 1 1/4 milk
- 1 cheesecake flavor instant pudding and pie filling
- 1 instant vanilla flavor pudding and pie filling
- 1
Instructions:
1. Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Let stand about 15 minutes or until thickened. (Spoon drawn through gelatin leaves definite impression.) Stir in berries.
2. Place cream cheese in large bowl; beat with wire whisk until creamy. Gradually add 1/4 cup of the milk, beating until well blended. Add remaining 1 cup milk and dry pudding mix; beat 2 minutes or until well blended. Gently stir in whipped topping. Set aside.
3. Place about half of the cake cubes in bottom of large serving bowl; cover with half of the pudding mixture. Top with layers of the gelatin mixture, remaining cake cubes and remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Title: Chocolate Cupcakes and Peanut Butter Icing
Ingredients:
- 1/4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 2 extra-large eggs
- 2 pure vanilla extract
- 1 buttermilk
- 1/2 sour cream
- 2 brewed coffee
- 1 3/4 all-purpose flour
- 1 cocoa powder
- 1 1/2 baking soda
- 1/2 kosher salt
- 1 confectioners' sugar
- 1 creamy peanut butter
- 5 unsalted butter
- 3/4 pure vanilla extract
- 1/4 kosher salt
- 1/3 heavy cream
Instructions:
1. Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
3. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
4. Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts, if desired.
5. Peanut Butter Icing:
6. Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Title: Chocolaty Fudge Cake
Ingredients:
- 2 dark brown sugar
- 2 heavy cream
- 8 unsalted butter
- 6 unsalted butter
- 8 unsalted butter
- 2 all-purpose flour
- 1 3/4 baking soda
- 1/2 salt
- 1/4 granulated sugar
- 8 eggs
- 1 1/4 buttermilk
- 3 pure vanilla extract
- 1/2
- 1
Instructions:
1. FOR THE HEAVY FUDGE ICING ~ In a medium saucepan over medium-high heat, combine brown sugar, cream chocolate & butter, stirring to dissolve sugar & melt the chocolate & butter.
2. Adjust heat to medium-low & simmer for 25 minutes, stirring frequently, until thickened & smooth.
3. Remove from heat & pour into a baking sheet with sides, using a spatula to spread the fudge evenly.
4. Refrigerate for 2 hours or until chilled thoroughly.
5. FOR THE CHOCOLATY FUDGE CAKE ~ Preheat oven to 325 degrees F, & lightly coat two 9" round cake pans with some of the melted 2 teaspoons butter.
6. Line the bottom of the pans with parchment or wax paper, then lightly coat the paper with more melted butter.
7. Into a sifter, combine flour, baking soda & salt, then sift these dry ingredients onto another large piece of parchment or wax paper.
8. Melt the chocolate & the remaining 8 ounces of butter EITHER in the top of a double boiler (for 5 1/2 to 6 minutes) OR in a medium glass bowl in a microwave (for 2 to 2 1/2 minutes),then stir until smooth.
9. Combine granulated sugar & eggs in a bowl & mix thoroughly until slightly thickened & pale yellow in color.
10. Add melted chocolate & slowly mix to combine.
11. Add dry ingredients & carefully mix just until incorporated.
12. Scrape down the sides of the bowl, then add the buttermilk & vanilla & mix to combine.
13. Immediately divide batter into the 2 prepared pans, spreading evenly with a rubber spatula.
14. Bake on center rack of the oven 28 to 30 minutes or until a tookpick inserted into the center of each layer comes out clean.
15. Remove from oven & cool in the pans at room temperature for 15 minutes.
16. Invert cake layers onto plates & carefully peel the paper away from the bottom of each layer.
17. Refrigerate the cake layers, uncovered, for at least 2 hours before assembling.
18. When ready to assemble the cake, transfer the chilled fudge to an electric mixer bowl & beat on high for 2 minutes or until lighter in color (a very mellow chocolate brown) & slightly fluffy.
19. Remove cake layers from refrigerator & use an icing spatula to evenly & smoothly spread 2 1/2 cups of the icing over the top & sides of one of the inverted layers.
20. Place the 2nd layer, flat side down, onto the iced layer & gently press it into place.
21. Evenly & smoothly spread the remaining icing onto the top & sides of the cake.
22. Refrigerate the cake for at least 1 hour before slicing & serving.
23. To slice the cake, heat the blade of a serrated knife under hot running water & wipe dry before cutting each slice, then serve immediately.
24. If any is left over (or if it was made not more than 3 days ahead of time), put it in a tightly sealed plastic container & refrigerate.