lumicero/recipes-ing2inst huggingface dataset:
Title: Best Ever Chocolate Cake - Recipe
Ingredients:
- 125 unsalted butter
- 1/3 caster sugar
- 1/3 icing sugar
- 2 eggs
- 1 vanilla essence
- 1/4 self raising flour
- 1 1/4 cocoa powder
- 1/2 bicarbonate of soda
- 1 milk
- 1
Instructions:
1. Prepare round 20cm baking tin by buttering/oiling surface and the placing grease paper in base and sides.
2. Using electric beaters, beat butter and sugar and sifted icing sugar in small mixing bowl until light and fluffy.
3. Add eggs gradually beating thoroughly after each addition. Add essence and jam, beat until combined.
4. Transfer mixture to large mixing bowl. Using a metal spoon, fold in sifted flour, cocoa and soda alternately with milk. Stir until just combined and the mixture is almost smooth.
5. Pour into prepared tin, smooth surface. Bake for 45 minutes in 180 degrees Celsius oven or until skewer comes out clean when inserted in centre. (Please do not overcook your cake as it will dry out!).
Title: Bar-B-Que Bananas
Ingredients:
- 1 banana
- 1 ice cream
Instructions:
1. Without peeling or cutting the bananas pierce length ways with a long skewer. As you pull out the skewer insert a chocolate stick.
2. Repeat two or three times ( depends on size of banana or how much you like chocolate).
3. Place bananas on hot BBQ turning occasionally cook for about 15 to 20 minuets. When cooked carefully open skin and if not adding ice cream place on tin foil and eat if adding Ice cream scoop flesh out of skin into a dish (remember to warn the kids that these are hot.).
Title: Blackberry Cherry Jello
Ingredients:
- 1 sweet cherries
- 1 -2
- 1
Instructions:
1. Mix jello according to jello box using cherry juice in jello.
2. add cherries.
3. let set until thick thru.
4. beat eagle brand SWEETENED milk until thick and spread over jello.
Title: Chocolate Peanut Butter and Banana Cake
Ingredients:
- 1 eggs
- 3 bananas
- 1 1/2 creamy peanut butter
- 1/2 peanuts
- 4
- 2/3
- 1/3
Instructions:
1. Cake: Preheat oven to 350*F. In a large mixer bowl, combine all cake ingredients. Beat on medium speed for 2 minutes, or until smooth. Spread batter evenly in a greased and floured 13-by 9-inch cake pan. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
2. Glaze: In a small saucepan over low heat, melt chocolate and peanut butter, stirring constantly until smooth. Spread evenly over cooled cake. Sprinkle nuts on top, if desired.
Title: Glazed Lemon Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 granulated sugar
- 2 pure vanilla extract
- 1/2 kosher salt
- 1/4 all-purpose flour
- 2 confectioners' sugar
- 1 fresh lemon juice
- 2 lemon zest
- 1
Instructions:
1. With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.
2. Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.
3. Heat oven to 350°F Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.
4. In a small bowl, whisk together the confectioners' sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.
Title: Chocolate Jumbos
Ingredients:
- 1 sugar
- 1 margarine
- 2 eggs
- 1 molasses
- 1 ground cloves
- 1 baking soda
- 2 1/2 salt
- 2 1/2 vanilla
- 1 flour
- 5 buttermilk
- 1
Instructions:
1. Mix together sugar and margarine.
2. Add eggs and molasses, mix well.
3. Slowly add in cocoa and ground cloves and vanilla.
4. Add buttermilk to mixture and beat well.
5. In seperate bowl mix together dry ingredients, flour, baking soda, and salt.
6. slowly mix in dry ingredient mixture, stirring well.
7. Refrigerate dough for 3 hours.
8. Roll out dough on lightly floured surface, cut with donut cutter.
9. Bake at 350 for 10- 12 minutes.
10. Cool and Frost with confectioners icing.
Title: Marlene Sorosky's Chocolate Peppermint Angel Dessert
Ingredients:
- 1 1/2 sugar
- 2 milk
- 2 eggs
- 1/4
- 3
- 2
- 1
Instructions:
1. Stir chocolate chips, sugar, milk and mint extract in top of a double boiler over simmering water until chocolate is melted. Remove from heat.
2. Whisk egg yolks in a small bowl until blended; whisk into chocolate. Beat egg whites in medium-size bowl with electric mixer on low speed until foamy. Beat on high speed until soft, rounded peaks form. Spoon over chocolate without mixing.
3. Beat cream in same mixing bowl on low speed until thickened. Beat on medium speed until soft peaks form. Fold chocolate and egg-white mixture into whipped cream until no streaks of white remain.
4. Cut angel-food cake into 1-inch pieces. Place layer of cake pieces on bottom of an 8- x 3-inch springform pan. (Or you may use an 8-1/ x 2-inch springform pan.) You'll use half the cake. Top with half the mousse. repeat a second layer of cake and remaining mousse in the same manner.
5. Smooth top evenly with a spatula. Cover with plastic wrap and refrigerate overnight. The dessert may be refrigerated up to 2 days, or it may be frozen, covered with plastic wrap and foil, if desired. Defrost wrapped cake in refrigerator overnight.
6. To serve: several hours before serving, remove sides of springform pan. Beat remaining whipping cream until stiff. Spoon into pastry bag fitted with 1-inch rosette or star tip and pipe rows of whipped cream going up the sides and 1 rosette in the center. Or, spread whipped cream over top and sides, if desired. Chill at least 4 hours.
Title: Lemon Cream Pie
Ingredients:
- 1 sweetened condensed milk
- 1 vanilla
- 8 cream cheese
- 1/3 lemon juice
Instructions:
1. Blend condensed milk, vanilla, cream cheese and lemon juice until smooth.
2. Pour into a graham cracker pie crust.
3. Refrigerate.
Title: Dark Chocolate Bread Pudding
Ingredients:
- 600 sugar
- 6 dark chocolate
- 1/3 cocoa powder
- 400
- 1
Instructions:
1. Preheat oven to 350F (180C).
2. Pour cream in heavy based pan, bring to simmer 2-3 minutes stirring constantly to prevent burning.
3. Place egg yolks and sugar in bowl and whisk until thick and creamy. Gradually whisk in hot cream. Add 1/2 the chocolate, stir until smooth and melted.
4. Add sweet bread, mix to coat, let stand 5 minutes.
5. Fold in remaining dark chocolate
6. Lightly brush 6 Cup capacity oven dish with melted butter.
7. Pour mix into oven dish. place in larger dish and fill with water to 3cm deep.
8. Bake 30-35 minutes. Remove from oven and let stand 10min.
9. Dust with Cocoa powder. Serve with Ice Cream or whipping cream if desired.
Title: Angel Berry Whip
Ingredients:
- 1 fresh strawberries
- 1/2 fresh blueberries
- 1/2 fresh raspberry
- 1 Splenda sugar substitute
- 10 Cool Whip Lite
- 16
Instructions:
1. Wash and slice strawberries. Combine with washed blueberrie and Splenda in a bowl for 1/2 hour.
2. Tear angel food cake into approximately 1 inch pieces and combine in bowl with Cool Whip.
3. Mix sweetened strawberries and blueberries into the angel food cake/cool whip mixture to combine.
4. Add raspberries and very gently fold into mixture.
Title: Orange-Lemon Sunshine Cake
Ingredients:
- 1 cake flour
- 1 1/4 granulated sugar
- 12 eggs
- 2 cream of tartar
- 1 vanilla extract
- 1 lemon juice
- 1 lemon rind
- 1 confectioners' sugar
- 1 lemon juice
- 2 orange zest
- 2 salt
- 1
- 1/8
Instructions:
1. .Preheat over to 325. Sift flour with 1/2 cup of the sugar. Repeat sifting 3 times; set aside. Beat egg whites in bowl of electric mix until frothy. Beat in cream of tarter. Add remaining 3/4 cup sugar gradually; beat until stiff peaks form. Sift flour and sugar mixture again over egg whites; fold in gently. Set aside.
2. Beat egg yolks, vanilla, orange juice and lemon juice in medium bowl until thick and pale yellow. Fold egg yolk mixture, orange rind and lemon rind into egg white mixture. Scrape batter into ungreased 10 inch tube pan.
3. Bake until top springs back when lightly pressed and a toothpick inserted in center comes out clean, about 1 hour and 10 minutes.
4. Let cool upside down 1 1/2 hours, setting tube over a bottleneck. Slide knife around cake to detach from pan, pressing knife against pan to avoid tearing cake.
5. For glaze, whisk together all glaze ingredients until smooth. Drizzle over cake allowing excess to drip down sides.
Title: Easy Cinnamon Apple Rings (Microwave)
Ingredients:
- 3 butter
- 2 lemon juice
- 2 honey
- 1/4 cinnamon
- 4 cooking apples
Instructions:
1. Place the butter in a 12 x 8-in baking dish.
2. Microwave on HIGH for 50 seconds or until butter melts.
3. Stir in the lemon juice, honey and cinnamon with the melted butter.
4. Place apple slices in the butter mixture, turning to coat both sides.
5. Cover with heavy-duty plastic wrap.
6. Microwave at HIGH for 4-6 mins, or until apples are tender, give the dish a half-turn after 2 minutes.
7. Let stand for 2 mins before serving.
Title: Almond Chocolate Biscotti (Using Cake Mix)
Ingredients:
- 1 all-purpose flour
- 1 butter
- 1/2 eggs
- 1/4 vanilla extract
- 2 vanilla
- 1 white chocolate chips
- 1/2 shortening
- 1/2
- 1
- 2
Instructions:
1. In a large mixing bowl, combine the cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well.
2. Stir in the almonds and miniature chocolate chips.
3. Divide dough by half.
4. On ungreased baking sheets, shape each portion into a 12 x 2 log.
5. Bake at 350F for 30-35 minutes or until firm to the touch.
6. Cool for 15 minutes.
7. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 12 inch pieces.
8. Place cut side down on baking sheets.
9. Bake for 10 to 15 minutes or until firm.
10. In a heavy saucepan over how heat, melt vanilla chips and shortening.
11. Drizzle over biscotti; let stand until hardened.
12. Store in airtight container.
Title: Chocolate Souffle
Ingredients:
- 100 caster sugar
- 40 cocoa powder
- 1 instant coffee
- 6 cream of tartar
- 1
Instructions:
1. preheat oven to 190
2. grease 4 x 250m rammekins and dust the insides with extra caster sugar.
3. place cocoa, coffee and 1/3 C water in a saucepan and stir over a low heat till dissolved. Increase heat to medium high and simmer 2 minutes set aside and cool 5 mins.
4. whisk the egg whites until soft peaks. add the sugar and cream of tarter and beat till stiff peaks.
5. gently fold a little of the egg whites into the mocha mixture, then add all of the mocha mix into the egg whites and mix til just combined.
6. spoon the mixture into the prepared rammekins, filling to the top. transfer to a baking tray and bake 10 - 12 mins or until risen.
7. serve immediately.
Title: Sour Cream Fudge Cupcakes (Made With Quinoa Flour)
Ingredients:
- 1/4 unsalted butter
- 1/2 water
- 1/4 cocoa powder
- 1 sugar
- 1 1/4 Splenda sugar substitute
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1/2 vanilla
- 1/4 sour cream
Instructions:
1. Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder.
2. Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell.
3. Beat the egg whites until stiff but not dry. Fold into batter.
4. Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
Title: Banana Hazelnut Praline Mousse
Ingredients:
- 1 hazelnuts
- 1/2 water
- 1/2 sugar
- 2 bananas
- 1 vanilla essence
- 2 powdered sugar
- 1 vanilla essence
- 1
- 2
Instructions:
1. In a frying pan, put water on to boil and add sugar. Wait for it to start caramelising (should take 8 to 10 mins) and take of heat, quickly add the Hazelnuts, mix then lay out on a tray and wait for them to cool and set. Put baking paper under the tray so they don't stick.
2. When the Hazelnuts have cooled, wrap them in a teatowel or baking paper and bang them with a rolling pin or something (I used a wine bottle!) until they are all crushed up into little peices/crumbs, Set aside.
3. Cut Banana into slices and cook over a low heat with 1 tsp Vanilla Extract until soft and mushy. Set aside and cool.
4. Beat Egg Whites until they form soft peaks.
5. Into another bowl, add Cream, Powdered Sugar and Vanilla Extract together, begin to whip cream until it starts to form soft peaks, don't beat further than this.
6. Gently fold together Egg Whites and Cream, add Banana and Hazelnuts.
7. Keep refridgerated and eat to your hearts content!
Title: Lost and Found Dad’s Sinner and Saint Birthday Cake
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 fine sea salt
- 2 sugar
- 3/4 mixed spice
- 1 1/4 icing sugar
- 1/8 butter
Instructions:
1. In a large bowl, whisk together sifted flour, mixed spice and xylitol.
2. Add orange juice, oil and vanilla; stir to combine.
3. NOTE.
4. Batter will be very thick, but would suggest you taste and if you think the batter is “way” too thick, than add a little bit more orange juice.
5. Pre-heat oven to 180°C (350F).
6. In a spring form pan, butter and flour (like Grandma used to do lol); shaking excess flour from the pan too!
7. Add batter to spring form pan.
8. Bake until golden brown and skewer comes out clean.
9. Remove from oven; let cool in pan for 10 minutes; remove spring form and continue to fully cool on a wire rack.
10. Dust with icing sugar and ENJOY!
Title: Shelly's Eclair Cake
Ingredients:
- 1 graham cracker
- 2 instant vanilla pudding
- 3 1/2 milk
- 1 Cool Whip
- 2 chocolate
- 2 light corn syrup
- 2 margarine
- 3 milk
- 2 vanilla
- 1 1/2 powdered sugar
Instructions:
1. Butter the bottom of a 9x13 inch pan. Place a layer of graham crackers on bottom. Mix the pudding mix with milk. Beat on medium speed until well blended well, about 2 minute.
2. Fold in the cool whip. Pour 1/2 mixture over the crackers. Cover with more crackers and pour the remainder of the pudding on top of that.
3. To make icing: mix all ingredients and spread over the cake.
4. Refrigerate for 24 hrs then serve.
Title: Nutella Brownies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 vanilla extract
- 4 eggs
- 1 all-purpose flour
- 3/4 baking powder
- 1/2
- 1
Instructions:
1. Preheat oven to 350-degrees F. Grease a 13x9" glass baking dish.
2. Using an electric mixer, combine sugars & vanilla with melted butter. Add the eggs 1 at a time, beating well after each egg.
3. In a separate bowl, whisk together flour, cocoa, and baking powder.
4. Add flour mixture slowly to the butter, sugar, and egg mixture. Mix well.
5. In the microwave, heat Nutella until it thins out a bit (approximately 1 minute). Stir it well. Stir the softened, melted Nutella into the batter. then pour it into a prepared baking dish.
6. Bake for 30 minutes.
7. Allow to cool completely before cutting.
8. For a special treat, frost with chocolate buttercream icing.
Title: Petits Fours Icing
Ingredients:
- 3 sugar
- 1 1/2 hot water
- 1/4 cream of tartar
- 1 vanilla flavoring
- 4 powdered sugar
Instructions:
1. In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
2. Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
3. Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.
Title: Easy Pineapple Upside Down Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pineapple chunks
- 1 pineapple rings
- 1 maraschino cherry
- 1 brown sugar
- 1 butter
- 1/2 margarine
- 1/2 pecans
- 1/3 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Take and seperate juice from pineapple, reserve for later.
3. Melt butter in small bowl in microwave. Take melted butter and fully coat a 13x9 dish (sides included, use all of butter).
4. Sprinkle sugar on bottom of dish, place pineapple rings or chunks were desired, then sprinkle the nuts, cherries, and coconut evenly over sugar and pineapple.
5. Combine water and drained syrup.
6. Prepare packaged cake as directed using the mixed water/syrup as the needed liquid.
7. Pour cake mixture in dish over sprinkled toppings and fruit.
8. Bake at 350 for 35-40 minutes or until done.
9. Cool 5-10 minutes before inverting cake onto serving pan.
Title: Strawberry-coconut Cream
Ingredients:
- 2 unflavored gelatin
- 3 water
- 2 sweetened flaked coconut
- 2 low-fat milk
- 2 fresh strawberries
- 1 vanilla
- 1 sugar
- 1 flaked coconut
- 3 mint sprig
Instructions:
1. In small bowl combine gelatin and water; set aside.
2. In medium saucepan combine 2 cups coconut and 1 1/2 cups of the milk. Bring just to boiling over medium heat. Add gelatin mixture; stir to dissolve gelatin completely.
3. Set aside to cool to room temperature. Combine one basket of the strawberries and the remaining 1/2-cup milk in container of electric blender. Blend until smooth; set aside.
4. In large bowl whip cream and vanilla to form soft peaks; add strawberry and coconut mixtures. Fold with rubber spatula to blend thoroughly.
5. Pour into lightly oiled 5-cup mold. Cover and chill until firm, at least 4 hours. Meanwhile, slice the remaining strawberries and toss with sugar; cover and chill.
6. To serve, dip mold briefly into hot water; invert onto serving plate to unmold. Sprinkle with toasted coconut.
7. Garnish with some of the sliced strawberries and the mint. Serve with the remaining sliced strawberries.
Title: Christmas Dried Fruitcake
Ingredients:
- 1 butter
- 1 margarine
- 4 sugar
- 2 eggs
- 2 flour
- 1/4 baking powder
- 2 salt
- 1 orange zest
- 1 flour
Instructions:
1. Dust the fruit with the 1 Tablespoon of flour to make it easier to combine with the cake batter.
2. Cream the butter/margarine with the sugar until light and lemon colored.
3. Add the eggs and beat until thick.
4. Sift in the flour, baking powder and salt.
5. Mix into batter, and then stir in the orange peel and the dried fruit.
6. Turn into a well-greased loaf pan (5"x9").
7. Bake in 350-degree oven for 50-60 minutes or until cake tester comes out clean.
Title: Double Chocolate Almond Cookies(Ina Garten)
Ingredients:
- 2 1/3 all-purpose flour
- 3/4 baking soda
- 1 salted butter
- 1 1/4 sugar
- 1 dark brown sugar
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 white chocolate chips
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
4. Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
5. Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.
Title: Chocolate Peanut Butter Fondue
Ingredients:
- 4 sweetened condensed milk
- 1 milk
- 1/2 peanut butter
- 1/4
Instructions:
1. Combine chocolate, condensed milk, milk and peanut butter in a microwave safe bowl; cover with plastic wrap.
2. Heat on high power 3 minutes; stir.
3. Cover and heat, stirring every 1 minute, until chocolate melts and mixture is smooth, about 3 minutes.
Title: Rhubarb Upside Down Cake
Ingredients:
- 2 butter
- 1 brown sugar
- 2 rhubarb
- 1/4 shortening
- 1 sugar
- 1 egg
- 2 flour
- 2 1/2 baking powder
- 1/2 salt
- 1 milk
Instructions:
1. Melt butter in a skillet.
2. Add brown sugar and diced rhubarb.
3. To make the batter, cream shortening and sugar together.
4. Add egg and beat.
5. Sift flour; add baking powder and salt, sift again.
6. Sift dry ingredients together and add alternately with milk.
7. Pour batter over rhubarb and bake at 375 degrees for 40 to 45 minutes.
8. Turn upside down on plate to serve.
9. Serve with cream.
Title: Caramel-Rum Glaze
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/4 evaporated milk
- 1 powdered sugar
- 1 rum
Instructions:
1. Bring first 3 ingredients to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil, whisking constantly, 1 minute.
2. Remove from heat; gradually whisk in powdered sugar and rum until smooth.
3. Whisk gently 3 to 5 minutes or until mixture begins to cool, thickens slightly, and lighten in color a bit. Use immediately before it hardens.
Title: Pecan Pie Stuffed Cupcakes
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 self rising flour
- 1 1/4 all-purpose flour
- 1 milk
- 1 vanilla
- 1/4 sugar
- 2 cornstarch
- 3/4 corn syrup
- 1/4 butter
- 1/2 salt
- 2 eggs
- 1 pecans
- 1 vanilla
- 1 unflavored gelatin
- 1/4 cold water
- 3 powdered sugar
- 2/3 vanilla
- 1 1/2
Instructions:
1. For the cupcakes:
2. Preheat oven to 350.
3. Line 2 12 cup muffin tins with liners.
4. In a large bowl, on the medium speed of an electric mixer, cream butter until smooth.
5. Add sugar gradually and beat until fluffy, about 3 minutes.
6. Add eggs one at a time, beating well after each addition.
7. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
8. Spoon the batter into the cups about three-quarters full.
9. Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
10. Remove cupcakes from pans and cool completely on a rack before icing.
11. For the filling.
12. In 2-quart saucepan, stir together granulated sugar, brown sugar and cornstarch. Stir in corn syrup, melted butter, salt and eggs. Cook over medium heat, stirring constantly, until mixture begins to boil. Remove from heat; stir in pecans and 1 teaspoon vanilla. Cool 10 minutes. Refrigerate 1 hour or until thickened.
13. For the Frosting.
14. While stuffing is cooling, in 1-quart saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat gelatin mixture over low heat about 2 minutes, stirring constantly, until dissolved. Cool to room temperature, stirring frequently, about 15 minutes.
15. In chilled medium bowl, beat whipping cream with electric mixer on low speed while slowly adding gelatin. Increase speed to medium; beat until soft peaks form. Add powdered sugar and vanilla; beat until stiff peaks form. Refrigerate frosting until ready to top cupcakes.
16. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake; discard removed cake pieces. Spoon or pipe 1 tablespoon stuffing into cavity of each cupcake.
17. If needed, cut off 1/4-inch corner from paper or plastic decorating bag. Fit 1/2-inch star decorating tip into bag. Spoon frosting into bag; pipe frosting in circular motion onto each cupcake. Store in refrigerator.
Title: Pepparkakor With Orange Glaze (Spice Cookies)
Ingredients:
- 8 butter
- 1 1/2 sugar
- 1 light corn syrup
- 1 egg
- 3 1/2 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 2 ground ginger
- 2 ground cloves
- 1/4 orange zest
- 2 powdered sugar
- 1
Instructions:
1. Cream the butter and sugar.
2. Stir in remaining ingredients and blend well.
3. Roll the dough to 1/8th inch thickness and cut with cookie cutters.
4. Bake at 400 degrees F for 8-10 minutes.
5. Cool on wire racks.
6. Meanwhile, stir hot orange juice into powdered sugar a few drops at a time until it is thin enough to drizzle.
7. Drizzle cooled cookies with glaze or spread with a knife.