lumicero/recipes-ing2inst huggingface dataset:
Title: Sauerrahm Apfelkuchen (Sour Cream Apple Cake)
Ingredients:
- 3 eggs
- 3/4 canola oil
- 1 sour cream
- 2 sugar
- 1 vanilla extract
- 3 all-purpose flour
- 1/2 salt
- 1 cinnamon
- 1 cardamom
- 1 baking soda
- 1 baking powder
- 1 apples
- 3 -4 brown sugar
- 1/2 cinnamon
- 2
- 1
Instructions:
1. In a large bowl, beat eggs, oil and sour cream until smooth.
2. Add next 9 ingredients and mix well. Batter will be very thick.
3. Fold in apples.
4. Pour mixture into a greased and floured bundt pan (or 9-inch tube pan).
5. Meanwhile, in a small bowl mix together the topping ingredients and sprinkle over the top of the batter.
6. Bake about 60-75 minutes in a preheated 350 F oven (or until toothpick inserted in center comes out clean).
7. Cool cake in pan, on rack for about 15 minutes.
8. Remove cake from pan and finish cooling on rack.
Title: Fruit Drop Cookies
Ingredients:
- 1 shortening
- 2 brown sugar
- 2 eggs
- 1/2 buttermilk
- 1 1/2 water
- 2 pecans
- 2 dates
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream shortening, sugar, and eggs.
2. Stir in buttermilk or water.
3. Blend dry ingredients, stir into egg mixture.
4. Add fruit and nuts, stir into batter.
5. Chill batter at least 1 hour.
6. Preheat oven to 400 degrees F.
7. Drop dough by teaspoonfuls, 2 inches apart, onto parchment lined baking sheet. Bake 8 to 10 minutes, until almost no print remains when touched.
8. Remove to rack to cool. Cool completely before storing in tins or sealed plastic bins, with wax paper between layers to prevent sticking.
Title: Toffee Chocolate Chip Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 unsalted butter
- 3/4 light-brown sugar
- 3/4 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 1 1/4 oats
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees. Line two baking sheets with a silpat or parchment paper; set aside. In a large bowl, sift together flour and baking soda.
2. In a large mixing bowl, cream the butter and both sugars on medium speed until light and fluffy. Be sure to scrape down the sides of the bowl once or twice during mixing. Add the egg and combine. Add the vanilla and combine again. Scrape down the sides of the bowl.
3. Add flour mixture to egg mixture, and mix on low until well combined. Add the oats, chocolate, and toffee pieces; mix to combine after each addition.
4. Using a tablespoon, place heaping spoonfuls of the dough onto each cookie sheet, spacing them 2 inches apart.
5. Bake cookies until golden brown, 11 to 14 minutes, rotating the baking sheet halfway through. Transfer to a wire rack to cool. Store in an airtight container up to 2 days. Once completely cooled, the cookies can be frozen in an airtight container or sealed freezer bag for up to three months.
Title: Kid's Cookies
Ingredients:
- 125 butter
- 1 caster sugar
- 2 milk
- 1 plain flour
- 1 vanilla extract
- 1 egg
- 1 1/2 self-rising flour
Instructions:
1. Cream butter, vanilla and sugar.
2. Beat in egg & milk.
3. Gradually fold in flours.
4. Put in fridge for 30 minutes.
5. Roll out to about 1/2cm thickness, and cut into shapes. Bake on greased trays at 190C for 10-15 minutes.
Title: Vegan Pumpkin Spice Cake With Vanilla Maple Frosting and Spiced
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 cinnamon
- 2 cardamom
- 2 ground ginger
- 2 ground nutmeg
- 1/2 baking soda
- 1/4 baking powder
- 1 sea salt
- 1 pumpkin puree
- 1 squash
- 3/4 coconut oil
- 1/4 pure vanilla extract
- 1 apple cider
- 2 apple cider
- 1/2 apple cider vinegar
- 2 sea salt
- 2 cinnamon
- 1 cardamom
- 1 nutmeg
- 1 vegan cream cheese
- 1 tofutti better-than-cream-cheese
- 1 pure vanilla extract
- 2 cornstarch
- 1
- 1/2
- 3
- 1/2
- 1
- 2
- 1/4
- 2
Instructions:
1. Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk pumpkin, oil, maple extract, vanilla extract, and cider together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
2. To make spiced pepitas, heat oven to 375, line a baking sheet with foil, and spray with non-stick spray. Toss seeds with agave nectar, sugar, spices, and sea salt and mix until well combined. Spread out on prepared sheet, and bake for 10-15 minutes until seeds are fragrant and toasted. Remove pan from oven and let cool completley. Set aside until finished frosting the cake. You will only need some of these for the cake decorations, so you can snack on the rest!
3. To make frosting, beat cream cheese in a large bowl until very fluffy and smooth, Then beat in remaining ingredients until well blended. To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then top with another layer and repeat. Top with another cake layer, another frosting layer, then the top cake layer. Spread the frosting over the top and the sides of the cake, and press spiced pepitas decoratively around the top of the cake, and a couple in the middle on the top. Place around the bottom of the cake as well. If you have leftover frosting, you can also pipe some of it decoratively on top of the cake. Chill the cake at least a few hours to set filling before serving.
4. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Title: 4th of July Fruit Parfait
Ingredients:
- 8 cream cheese
- 6 powdered sugar
- 1 lemon juice
- 1 1/2 blueberries
- 2 strawberries
- 2 fresh mint leaves
- lemon balm
Instructions:
1. In a medium mixing bowl, place the cream cheese, lemon juice, and powdered sugar. Whip with an electric mixer until fluffy. Slowly add whipping cream, a little at a time, and continue beating until the cream is incorporated and the mixture is fluffy.
2. Into tall wine glasses or champagne flutes, spoon some blueberries into the glass, then a dollop of whipped cream mixture. Add some strawberries or raspberries, then another dollop of whipped cream. Continue until glass is full, then garnish with mint leaves or lemon balm.
Title: Maine Blueberry Cake
Ingredients:
- 2 granulated sugar
- 3 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 3/4 granulated sugar
- 1/4 butter
- 1 lemon zest
- 4 eggs
- 1/2 vanilla extract
- 1 sour cream
- 2 fresh blueberries
- 1 powdered sugar
- 3 fresh lemon juice
Instructions:
1. Cake.
2. Preheat over to 350°.
3. Coat a Bundt pan with cooking spray.
4. Dust the Pan with 2 Tbsp of granulated sugar.
5. Combine flour, baking powder, baking Soda and salt; set aside.
6. In a large bowl, beat together sugar, butter and lemon zest until fully incorporated.
7. Add eggs, one at a time and beat into mixture after each egg.
8. Add vanilla and sour cream and stir.
9. Add dry ingredients and mix until fully combined.
10. Fold in blueberries.
11. Spoon batter into bundt pan and bake at 350° for 1 hour.
12. Cool in pan 15 minutes before removing and then remove cake from pan and cool completely.
13. Glaze: In a small bowl, mix powdered sugar and lemon juice.
14. Drizzle over cooled cake.
Title: Coconut Lemon Cookies
Ingredients:
- 3 sugar
- 5 self-raising flour
- 4 Cool Whip
- 1 lemon juice
- 2
- 1
Instructions:
1. mix sugar, Cool Whip, flour and lemon juice together.
2. Take 1 tsp of the mix and drop in coconut. Cover the mix and roll into balls.
3. Place on cookie tray and press gently to flatten the dough balls.
4. Place an almond slice onto each cookie.
5. Bake for 15 minutes at 300°F.
Title: Butternut Refrigerator Cake
Ingredients:
- 250 butter
- 90 icing sugar
- 3/4 vanilla
- 300 crushed pineapple
- 1 mandarin segments
- 425
- 310
- 1/3
Instructions:
1. Line base of 20 cm springform pan with foil.
2. Process biscuits till fine, combine with melted butter.
3. Combine sifted icing sugar, cream and vanilla in bowl.
4. Beat with electric beater till firm peaks form.
5. Drain pineapple as well as possible.
6. Fold all 3 types of fruit through cream.
7. Spread 1/3 of crumbs over base of tin, press down firmly.
8. Top with half fruit mixture.
9. Top with another 1/3 of crumbs.
10. Repeat layers, cover and refrigerate overnight.
Title: Pistachio Chocolate Crescent Cookies
Ingredients:
- 2 flour
- 2 pistachios
- 3/4 powdered sugar
- 1/4 salt
- 1 1/4 butter
- 1/2
- 2/3
Instructions:
1. Line cookie sheets with parchment. Combine flour, 1 1/2 c pistachios, powered sugar and salt in a bowl; mix well.
2. Beat 1 c butter in a large bowl with an electric mixer until fluffy. Add flour mixture; beat until light dough forms. Beat in mini chocolate chips just until blended. Roll 1 1/2 tsp dough into 2 1/2 in ropes; bend into crescent shapes. Arrange 1 inch apart on cookie sheets. Chill 30 minutes.
3. Preheat oven to 300. Bake cookies 10 minutes or until firm and lightly browned. Cool 1 minute then remove from pan to cool completely.
4. In a deep bowl, combine semisweet chocolate chips and 1/4 c butter. Microwave on low for 1 minute. Stir and repeat until chocolate is smooth. Spread remaining pistachios on a piece of foil. Dip one end of cookie into chocolate and then roll in nuts. Let cool on a wire rack for 30 minutes or until chocolate is set.
Title: Watermelon Pudding or Sauce
Ingredients:
- 5 watermelon juice
- 2/3 sugar
- 1/2 cornstarch
- 1 vanilla extract
- 2 pistachios
- 1/2 candied citron peel
- 3
Instructions:
1. Prepare watermelon juice by scooping the meat and removing the seeds; liquefy in blender or food processor (I make extra to chill and drink).
2. Stir sugar and cornstarch in a saucepan; add about half the juice stirring until thoroughly combined, then add the rest.
3. Cook over moderate heat; stir, scraping the bottom with a wide spatula, occasionally at first, then constantly as it begins to thicken.
4. Reduce heat to low when the mixture begins to bubble and continue stirring for 3-5 minutes.
5. Pour into a bowl, stirring occasionally, until it reaches room temperature then stir in the vanilla.
6. Add the optional ingredients if desired and pour into individual serving cups or a serving dish.
7. Chill well before serving (it will thicken to a consistency like Jello as it chills) and serve with whipped cream or cookies if desired.
8. If using as a sauce, thin if necessary to the consistency desired with additional watermelon juice.
Title: Dirt Cake
Ingredients:
- 1/4 butter
- 8 cream cheese
- 1 powdered sugar
- 2 vanilla instant pudding mix
- 3 1/2 milk
- 8 Cool Whip
- 1
Instructions:
1. Cream butter, cream cheese and powdered sugar.
2. In a separate bowl mix pudding mixes with milk.
3. Add to butter/cheese/sugar mixture.
4. Add cool whip.
5. Cover bottom of dish with a thin layer of crushed cookies.
6. Add batter.
7. Place a thin layer cookies on top.
8. Add more batter.
9. Continue until you run out of batter. Top with cookies.
10. Be sure top layer of cookies completely covers all batter.
11. Be sure you have cookies for the top.
12. Chill for a few hours until set.
13. For presentation: This is very effective of being “Dirt” when put in a food friendly flowerpot or dish that resembles such.
14. Stick artificial flowers or grass, etc. to finish effect.
15. You can use fat free cream cheese, sugar free pudding (1 oz size), reduced fat cookies, reduced fat or fat free milk, and fat free cool whip too and you won't know the difference.
16. Crushing the cookies in the food processor works really well. Just don't grind them into dust and you have and easy job.
Title: Chocolate Blender Pudding
Ingredients:
- 1/4 sugar
- 1/4 cornstarch
- 2 milk
- 2 butter
- 2 vanilla
- 2
Instructions:
1. Place all ingredients in a blender except butter and vanilla and process on high until smooth.
2. Cook and stir constantly over medium heat until boil stage.
3. Reduce heat to simmer and cook two more minutes while continuing to stir.
4. Remove from heat and stir in butter and vanilla.
5. Chill until firm.
Title: Easy, Easy Fruitcake
Ingredients:
- 4 self raising flour
- 1 sweetened condensed milk
- 1 water
- 1/2 rum
- 1 brandy
Instructions:
1. Line a deep square or round tin with baking paper.
2. Bring paper 5 cm above edge of tin.
3. Pre heat oven to 150 C.
4. Place fruit and water in pot, bring to boil.
5. Simmer oncovered for 2 minutes.
6. Cover and cool to room temperature.
7. Stir in condensed milk then flour and rum if using.
8. Add lightly beaten egg and stir thoroughly.
9. Spoon into prepared tin.
10. Bake for 2 hours or till cooked when tested.
Title: Biscoff Brown Sugar Bars
Ingredients:
- 1/2 unsalted butter
- 1/4 light brown sugar
- 1 all-purpose flour
- 1 salt
- 3 eggs
- 1/4 light brown sugar
- 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Place parchment paper in the bottom of an 8 inch square baking pan. Butter the parchment and up the sides of the pan.
2. Make the crust. In a medium bowl, combine butter, sugar, flour, and salt. Cream it together using a hand mixer on medium low. The ingredients should be evenly distributed, but the mixture will still be crumbly. Pour it into the pan and press it in with your fingers. Bake for 15 minutes, rotating halfway through if necessary, until lightly golden brown. Let cool while you prepare the filling.
3. Make the filling. In a medium bowl, stir together the eggs, sugar, Biscoff, and flour until there is a homogeneous mixture. Pour into the baked crust.
4. Bake for an additional 30 minutes, until the center is just set. Do not check with a toothpick. Let the bars cool completely before slicing and serving. I waited overnight. Store at room temperature for up to 2 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for about an hour. I’m going to try to warm one of them in a 350 degree F oven for about 10 minutes, but I think it could end very messy. Try this at your own risk.
Title: Viennese Shortbread Biscuits
Ingredients:
- 90 icing sugar
- 300 unsalted butter
- 2 eggs
- 375 flour
Instructions:
1. Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
2. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
3. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.
Title: Yummy Sweet Balls (No Bake) 1
Ingredients:
- 176 graham crackers
- 3/4 ground cinnamon
- 150
Instructions:
1. Chop and process the nuts (if using).
2. Stir in the finely crushed cookies with the nuts (optional) in a bowl.
3. Pour in the condensed milk and mix thoroughly until the mixture is homogeneous. If you are not using the nuts, don't pour the whole amount of condensed milk this recipe calls for or you won't be able to get the texure we need for the next step.
4. Shape mixture into 1" balls.
5. Roll the lil balls over the ground cinnamon.
6. If you don't have ground cinnamon, or don't like it, there are several alternatives like powdered sugar or sweetened cocoa powder for the choco lovers like myself.
7. Enjoy! :).
Title: Chocolate Berry Pavlova
Ingredients:
- 2 cornstarch
- 2 cocoa powder
- 6 salt
- 1 white sugar
- 1 1/4 white vinegar
- 1 heavy cream
- 1/2 powdered sugar
- 3 vanilla extract
- 4 berries
- 2 fresh mint leaves
- 3
Instructions:
1. Preheat oven to 250°F Line a baking sheet with parchment paper.
2. In a small bowl, mix together cornstarch and cocoa powder. Set aside.
3. In a large bowl, use an electric mixer to beat egg whites and salt on medium-high until they form soft peaks, about 2 minutes.
4. With the mixer on low, add vinegar and almond extract. With mixer still running, sprinkle in cornstarch mixture and beat until just incorporated.
5. Carefully spoon mixture onto center of prepared baking sheet, using a rubber spatula to gently spread it into about a 12-inch circle about 2-inches thick, with a slight dip in the center. The mixture should resemble a thick hollow bowl,.
6. Bake for 1 1/2 hours, then turn the oven off and allow meringue to cool for 1 hour in the oven.
7. Once the meringue has cooled and just before serving, make whipped cream. In a large bowl, combine heavy cream, powdered sugar and vanilla extract. Use an electric mixer.
8. To assemble pavlova, carefully remove meringue, from parchment paper, and place on a large serving tray or platter.
9. Mound whipped cream in center, then top with fresh berries. If desired, garnish with fresh mint leaves.
10. To serve, use a serrated knife to cut pavlova into wedges.
11. For a plain meringue, leave out the cocoa powder.
Title: Crunchy Gingerbread Cookies
Ingredients:
- 1/2 shortening
- 1/2 brown sugar
- 1/2 molasses
- 1 egg
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ginger
- 1 clove
- 1 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Preheat oven to 350 degrees F. (after chilling dough).
2. Cream shortening, sugar and molasses.
3. Add egg and beat.
4. Sift flour with other dry ingredients.
5. Gradually add these into wet ingredients.
6. Chill dough for 1 1/2 hours (or more).
7. Cut into shapes, place on ungreased cookie sheets.
8. Bake for 10-12 minutes or until lightly browned.
Title: Cream Cheese and Strawberry Jam Pastries
Ingredients:
- 1 puff pastry
- 4 cream cheese
- 4 icing sugar
Instructions:
1. Preheat oven to 220°C.
2. Cut pastry into 4 squares and place on a baking sheet lined with non-stick baking paper.
3. Place a quarter of jam and quarter of cream cheese into centre of each piece of pastry. Don't overfill or it will leak out during cooking.
4. Carefully bring the four points together to form a parcel and twist - don't worry too much about small gaps.
5. Bake for approx 20 mins or until golden.
6. When cool dust with icing sugar.
Title: Decadent Marble Cream Cheese Pound Cake
Ingredients:
- 8 butter
- 1 1/2 cream cheese
- 1 sugar
- 3 eggs
- 6 vanilla
- 1 all-purpose flour
- 3 confectioners' sugar
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 10 inch tube pan and lightly dust with flour.
3. Melt the chocolate in the top of a double boiler or in a heatproof bowl set over a pan of hot water. Set aside.
4. With an electric mixer, cream the butter, cream cheese and vanilla until smooth.
5. Add sugar beat until light and fluffy, approximately 5 minutes.
6. Add the eggs two at a time.
7. Gradually incorporate the flour mixture on low speed.
8. Pour half of the batter into the prepared pan.
9. Stir the chocolate into the remaining batter and then pour into the plan.
10. With a metal spatula or knife, swirl the two batters to create a marbled effect.
11. Bake, 60-75 minutes, or until cakes tests done. Cover with foil halfway through the baking.
12. Let stand for 15 minutes.
13. Turn out the cake onto a wire rack to unmold.
14. To serve, sift together grated chocolate and confectioners’ sugar. Dust on top of cake.
Title: Monster Meringues
Ingredients:
- 1 1/2 caster sugar
- 3/4 orange
- orange
Instructions:
1. Heat your oven to 400degreesF Line 2 flat baking sheets and a deep baking tray with baking parchment.
2. Place the caster sugar in the deep baking tray in the oven for 7 minutes.
3. Place the egg whites in a stand mixer on the slowest speed and start whisking. Gradually increase the speed until soft peaks form and the sugar is ready. Take the sugar out of the oven-it should be hot but not caramelized. Turn the temperature down to 200°F.
4. Slowly add the sugar to your eggs with the mixer on full speed, one spoon at a time. Be careful not to add the sugar too quickly or your eggs will deflate.
5. Once all the sugar has been added, keep the mixer going for a minute longer until the mixture looks thick and glossy. A good way to check if it is done is to dip the whisk into the mix to see if it creates a peak once pulled out.
6. Divide the mixture between 4 bowls and carefully fold in the powdered food color.
7. Scoop the mixture into 4 piping bags fitted with round and star nozzles. Pipe your monsters onto the baking sheets and add sprinkles.
8. Bake for 1 hour until the meringue comes away from the baking parchment clean and the base is firm.
9. Leave to cool.
10. Stick on the eyes with a dot of icing.
Title: Italian Orange Cookies
Ingredients:
- 1/2 shortening
- 1 granulated sugar
- 1 eggs
- 1 3/4 baking powder
- 6 all-purpose flour
- 5 orange, zest of
- 6 - 6 1/2 icing sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream the shortening then beat in the juice, sugar, orange extract and orange zest (mixture will appear curdled) until well combined. Blend in the eggs and beat well.
3. Mix in all of the baking powder and flour, 1 cup at a time, blending well. Once you've added 6 cups of flour, add the remaining flour just until mixture can be rolled into a ball (batter will be sticky).
4. Refrigerate the dough covered for several hours or even overnight.
5. Fill a low dish with sifted icing sugar. Using a small cookie scoop. scoop several balls of the cold dough into a plate. Roll the cookies into a smooth ball then roll in the icing sugar. Place the cookies on an ungreased cookie sheet, about 2 " apart.
6. Bake for 12 - 15 minutes, rotating the baking trays half way through the baking process. Do not overbake, cookies should be light in colour.
Title: Lemon Spritz Squares
Ingredients:
- 17 1/2 cream cheese
- 4 all-purpose flour
- 1 1/4 eggs
- 1/2 lemon zest
- 2 flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer combine the sugar cookie mix and cream cheese until well blended and smooth.
3. Add the flour in 3 parts.
4. Add eggs and lemon extract and mix until just incorporated.
5. Fold in lemon zest.
6. On a lightly floured surface roll out dough to a 12 x 14 inch rectangle.
7. Using a fluted pastry cutter(if you have one), I use a butter knife, cut dough into 2 inch squares.
8. Place squares 1 inch apart on a ungreased cookie sheet(I lightly spray cooking spray).
9. Put in freezer for 10 minutes.
10. Bake for 10-12 minutes until bottoms are golden brown and tops are set.
11. Cool on wire racks.
12. Dust with powdered sugar.
Title: Almond Blondies With M&m
Ingredients:
- 1 egg
- 1/2 honey
- 1 almond butter
- 1 vanilla extract
- 1 1/2 baking powder
- 1/2 salt
- 1 orange zest
- 1
Instructions:
1. Preheat the oven at 350°F Prepare an 8×8 inch pan with foil and cooking spray and set aside.
2. In a medium bowl,beat the egg with a stand mixer,or whisk by hand if you want,until becomes frothy. Add the honey and continue beating on medium speed,until well incorporated.
3. Add almond butter,vanilla extract and orange zest and continue beating on low.
4. Finally,add baking powder and salt.
5. Using a wooden spoon or a rubber spatula,add the m&m’s or chocolate chips,and stir well until well combined.
6. Pour the batter in the baking pan and bake for 15-20 minutes,until golden brown and A toothpick inserted into the center will come out with a few moist crumbs when done.
7. Allow the blondies to cool down completely,before serving.