lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Layer Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 3/4 cake flour
- 1 1/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 buttermilk
- 1 1/4 vanilla extract
- 1 peanuts
- 1 heavy whipping cream
- 3 heavy whipping cream
- 1/2 chunky peanut butter
- 1 1/4 confectioners' sugar
- 1/2 butter
- 1/4 confectioners' sugar
- 1 milk
- 1/4 heavy whipping cream
- 4
- 3
- 1
- 3
Instructions:
1. Preheat oven to 350°F Grease and flour 3 (9-inch) cake pans.
2. In a large bowl,beat butter and sugar with electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition.
3. In a medium bowl, combine flour, cocoa, baking soda, baking powder and salt; sift 2 times.
4. Add sifted flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla.
5. Pour batter into prepared cake pans. Bake 33 to 38 minute.
6. Cool cake in pans on a wire rack 10 minutes. Remove from pans and cool completely on wire rack.
7. For chocolate ganache:
8. Combine morsels and cream in a small microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Let cool 10 minutes.
9. For peanut butter mousse:
10. Combine morsels and 1/4 cup cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving in 30 second intervals until mixture is smooth when stirred. Stir in peanut butter; let cool.
11. In a small bowl, beat remaining whipping cream with an electric mixer until thickened.
12. Add confectioners sugar, 1 tbsp at a time, beating until stiff peaks form. Fold whipped cream into cooled peanut butter mixture.
13. For rich chocolate frosting:
14. In a large bowl, beat butter with an electric mixer until creamy. Gradually beat in cocoa and confections sugar until smooth.
15. Add milk, 1 tbsp at a time, beating after each addition, until desired consistency is reached.
16. For peanut butter ganache:
17. Combine morsels and cream in a microwave-safe bowl. Microwave on high for 30 seconds; stir. Continue microwaving at 30 second intervals until mixture is smooth when stirred. Let cool slightly.
18. Spread chocolate ganache evenly over each cake layer. Place 1 cake layer on a serving platter.
19. Spread half of smooth peanut butter mousse on top of chocolate ganache, to within 1/2 inch of edges of cake. Top with another cake layer.
20. Spread remaining smooth peanut butter mousse on top of ganache to within 1/2-inch of edges of cake.
21. Top with final cake layer. Spread rich chocolate frosting over top and sides of cake. Drizzle with peanut butter ganache and garnish with peanuts, if desired.
Title: Applesauce Cake
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1 1/2 ground cinnamon
- 1 1/4 ground cardamom
- 16 butter
- 2 light brown sugar
- 1/4 honey
- 2 eggs
- 2 chunky applesauce
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl whisk all the dry ingredients together.
3. In another bowl, with an electric mixer, beat butter, sugar and honey till light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. With mixer on low speed, gradually add in the flour mixture, beat until just combined.
6. Beat in applesauce.
7. Generously coat a non-stick 9-inch tube cake pan with cooking spray. pour batter in and bake until a toothpick inserted in the center comes out with only a few moist crumbs clinging to it -- 50-60 minutes.
8. Cool on a wire rack 10 minutes Turn out of pan on to a plate and then on the rack, top side up.
9. Cool completely and dust with confectioners' sugar if desired.
10. This cake will keep well at room temperature, covered in clingfilm, for two days.
Title: Banana Cream Pie in a Bowl
Ingredients:
- 1 flour
- 1/2 butter
- 1/4 brown sugar
- 1/2 peanuts
- 2 milk
- 1 banana cream pudding and pie filling mix
- 8 bananas
- 3
Instructions:
1. To prepare cookie crunch: heat oven to 400 degrees. Mix flour and brown sugar; cut in butter till crumbly. Stir in peanuts. Press into the bottom of a 9x9 pan. Bake until light brown, about 15 minutes. Break into pieces and cool completely.
2. When cookie crunch is cool, prepare the pudding with the milk.
3. In a large bowl, layer the half the cookie crunch, half the pudding, half the bananas, and half the cool whip. Repeat layers.
4. Top with a handful of chopped peanuts. Cover and refrigerate until serving.
Title: Grandma's Peach Cobbler
Ingredients:
- 2 sugar
- 2 butter
- 1/2 flour
- 3/4 baking powder
- 2 salt
- 1 milk
- 3/4
Instructions:
1. Mix peaches with 1 cup sugar.
2. Put butter in a deep square cake pan and set in the preheating oven (350F).
3. Stir up batter of the remaining sugar, flour, baking powder, salt and milk.
4. Pour the batter over the melted butter, do NOT stir.
5. Put the peaches on top and bake for an hour until golden brown.
Title: Chocolate Pecan Cake
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/2 coconut
- 2/3 pecans
- 1/2 milk
- 2 flour
- 1 dark brown sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/4 vanilla extract
- 1/2 water
- 1/3 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Melt 1/2 stick of the butter in a small saucepan.
3. Remove from heat, stir in brown sugar, coconut, pecans, chocolate morsels and milk; blend well.
4. Spread the mixture in the bottom of a 9 inch round cake pan.
5. Set aside.
6. Stir together the flour, sugar, baking powder and salt in a mixing bowl.
7. Add the remaining 1/2 stick of butter, the vanilla, water and egg; beat until the batter is thoroughly blended and smooth.
8. Pour over the coconut pecan mixture, bake for about 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
9. Cool in the pan for 5 minutes, then turn onto a serving plate, coconut pecan mixture on top.
10. Serve the cake warm or cold with vanilla ice cream.
Title: Pirate Ship Cake
Ingredients:
- 2
- 3 -4
- 3
Instructions:
1. Cut the cakes in half (like a half moon shape) and layer them, rounded sides all facing the same direction, adding a thin coat of chocolate icing between the layers.
2. Trim the bottom curves of the cakes slightly to help them sit flat, then turn the cakes upright.
3. Wrap the cakes in plastic and chill in the freezer to make them firmer.
4. Tip: Two drinking straws stuck through the four layers of cake will help keep them together.
5. Cover with the chocolate icing, then create planking lines along the hull with a butter knife. Chill at least one hour to firm the icing.
6. Use dabs of icing to anchor larger wafer stick gunwales along the edge of the deck.
7. Press the smaller wafer rolls into both sides of the ship for cannons.
8. Cut sails from the paper, then slip them onto the skewers and set the masts in place.
9. Add malted milk ball cannonballs, plenty of Rolo gold booty, and root beer barrels, then station a few pirates to keep watch.
10. For safety, place the candles in the cookie cannons on the sides of the ship, far from the paper sails.
11. Also, make sure that the surface on which the cake rests is impervious to wax, as the burning candles will drip.
Title: Cal's Gluten Free Carrot Cake
Ingredients:
- 1 white sugar
- 1/2 brown sugar
- 1/2 coconut oil
- 3/4 applesauce
- 3 eggs
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/2 cinnamon
- 1 ground cardamom
- 1 buttermilk
- 1/2 pure vanilla extract
- 1 carrots
- 2 1/2 carrot
- 1/2 dried cranberries
- 1 walnuts
- 1 cream cheese
- 1 butter
- 6 confectioners' sugar
- 3 pure vanilla extract
- 1 fresh coconut
- 3
Instructions:
1. Preheat oven to 350 F then grease and flour (with Pamela's flour) two 9" cake pans.
2. In a large bowl cream together oil, sugars, and eggs. mix in the buttermilk, vanilla extract, and carrot puree. Set aside.
3. In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.
4. Gradually add the dry ingredients into the wet ingredients. Mix just until fully combined. (careful not to over mix).
5. Fold in shredded carrots, dried cranberries, and walnuts.
6. Pour batter evenly into prepared pans.
7. Bake for 20-25 minutes until center is set. (do not over bake!).
8. Place pans directly into freezer to cool.
9. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
10. Add in the confectioners’ sugar and vanilla extract.
11. Mix until silky and creamy. Add more sugar if a thicker texture is needed.
12. When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts.
Title: Banana and Chocolate Fool
Ingredients:
- 2 bananas
- 1 artificial sweetener
- 2 dark chocolate
- 200
- 20
Instructions:
1. blend the bananas in a food processor with the lemon juice and sweetner if using.
2. transfer the banana mixture to a mixing bowl and fold in the fromage frais.
3. divide the mixture between 4 ramekin or sundae dishes. sprinkle over the grated chocolate and chill the fools in the fridge until firm.
4. I usually let these chill for around 30mins but you could leave them as long as you want.
Title: Midnight Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 butter
- 5 water
- 1 Crisco shortening
- 1/2 buttermilk
- 1/2 vinegar
- 2 eggs
- 2 vanilla
- 1 baking soda
- 1 butter
- 1/2 milk
- 5 vanilla
- 6 powdered sugar
- 1 pecans
- 1
Instructions:
1. Blend flour and sugar together. Bring butter, cocoa, water and shortening to a boil in a saucepan and pour over the flour and sugar mixture, beating well. Add buttermilk, eggs, vanilla, and soda. Mix well and pour into a greased and floured 9x13 pan. Bake at 350 degrees for 40-45 minutes.
2. Topping: Five minutes before cake is done, melt together the butter, cocoa, milk and vanilla. Pour hot mixture over the powdered sugar and beat. Add pecans. Spread on hot cake out of the oven! Wonderful for picnics and parties, as this is served from the pan.
Title: Mocha Chocolate-Coffee Frosting
Ingredients:
- 1 sugar
- 1/2 milk
- 6 butter
- 2
Instructions:
1. In a small saucepan, combine sugar and milk. Add butter. Bring to boiling, stirring constantly. Remove from heat.
2. Add semisweet chocolate pieces. Using a wire whisk, mix until smooth.
3. If frosting is too thick or grainy, stir in 1 to 2 teaspoons freshly brewed hot coffee.
Title: Blueberry Cobbler Crumb Cake
Ingredients:
- 2 brown sugar
- 3 cinnamon
- 1 butter
- 7 instant vanilla pudding
- 1 milk
- 3 1/2 butter
- 1 eggs
- 1/2 fresh blueberries
- 4 cream cheese
- 2 sugar
- 8 vanilla
- 3
- 1
Instructions:
1. Preheat Oven to 350.
2. Brown Sugar Crumble Topping:
3. Use mixer to blend brown sugar, GF Flour, cinnamon and butter until mixture forms large crumbles. Place bowl in fridge.
4. Cake:
5. Stir the cake mix and instant pudding together and set to the side.
6. Separate 3 egg whites and 3 egg yolks into two bowls.
7. Cream the butter and egg yolks together.
8. Add the creamed butter/egg yolk to the cake mix and blend with the 1 cup of milk until you have a smooth cake batter.
9. In a separte bowl whip the egg whites until you see peaks.
10. Gently fold whipped egg whites in with the cake batter until blended.
11. Gently fold in the 2 Cups of Blueberries until all Blueberries are coated in mixture.
12. Line 9 x 13 baking dish parchment paper and coat with butter or cooking spray.
13. Gently spread the blueberry batter evenly in pan.
14. In separate bowl cream the cream cheese, 1 egg, 3 tablespoons sugar and 1 teaspoon vanilla together.
15. Use spoon to drop random dollops of cream cheese mixture onto blueberry batter. Use edge of butter knife to gently swirl into the mixtures slightly together.
16. Crumble the Brown Sugar topping on top of the batter.
17. Bake 350 degree oven for 60 minutes. Test center with toothpick.
18. Let cool to set ingredients.
19. Take out of oven and set on cooling rack to set the fruit mixture prior to eating.
Title: Brown Butter Cookies
Ingredients:
- 1 pecans
- 3/4 butter
- 1 1/2 flour
- 1/2 cake flour
- 1/4 baking powder
- 1/4 salt
- 2 eggs
- 1 brown sugar
- 1/2 vanilla
Instructions:
1. Melt butter and sugar in a saucepan.
2. Stir in pecans and set aside.
3. Sift in dry ingredients and combine all the rest.
4. Drop tsp on baking sheet.
5. Bake at 350 degrees for 15 minute.
Title: Banana Bread With Chocolate Nut Topping
Ingredients:
- 2 flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 cinnamon
- 1 butter
- 1/2 eggs
- 2 walnuts
- 1/2 - 1 brown sugar
- 1/2 granulated sugar
- 2 1/2 cinnamon
- 2 walnuts
- 1
- 1/4
Instructions:
1. Lightly grease the bottom only of a glass 9 1/4 by 5 1/4 by 2 3/4 inch loaf pan.
2. Preheat oven to 350 degrees.
3. In a large mixer bowl, combine all dry ingrediants: flour,sugar,baking powder,salt and baking soda.
4. Add butter,eggs,and bananas and blend well on medium speed of mixer.
5. Stir in small chocolate chips.
6. Bake for 15 mins in oven (then remove quikly and add topping) Then bake for another 35-45 mins (total bake time should be 45 mins to an hour).
7. Cool and enjoy!
Title: Crepe With Fruit Flambe Filling
Ingredients:
- 2 Grand Marnier
- 1 brandy
- 1/4 lemon juice
- 2 sugar
- 1/3 butter
- 60 flour
- 125 caster sugar
- 15 salt
- 1 egg
- 1 milk
- 250
Instructions:
1. Crepes:
2. Sift dry ingredients into a bowl.
3. Mix together wet ingredients.
4. After making a well in the dry ingredients, pour wet ingredients into the well and gradually incorporate ensureinga smooth batter.
5. Allow to rest for 30 minutes.
6. When rested process as for crapes.
7. Fruit Flambe filling:
8. Melt the butter and sugar in a saucepan. Add the juices and cook for 1-2 min until boil.
9. Add the fruit of your choice and gently toss it in the juices. add brandy and grand manier, cook further 30 sec to evaporate the alcohol.
10. put fruit flambe on the crape and fold. serve with scoop of ice cream.
Title: Don's White Chocolate Bread Pudding
Ingredients:
- 3 white chocolate
- 10 milk
- 1 sugar
- 1/2 eggs
- 2 vanilla
- 8 sugar
- 1 water
- 1 heavy cream
- 2 Bourbon
- 1/2 salt
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 325.
2. (temperature is correct) Spray a casserole dish large enough to hold the bread and egg mixture with non-stick vegetable spray.
3. Being careful not to burn the mixture, heat cream & add chocolate in a double boiler. Stir until melted and remove from the heat.
4. Also in a double boiler, whisk together the milk, sugar, eggs, egg yolks and vanilla and heat until till just warm.
5. Pour this into white chocolate mixture and blend.
6. Place the dry bread in the baking dish & pour half the cream mixture over the bread.
7. Let it absorb for a few minutes & pour remaining cream mixture over the pudding.
8. Cover with foil & bake for 1 hour.
9. Remove foil & bake 15 minutes longer, or until top is golden.
10. To make the sauce.
11. Simmer 2 cups sugar and 1/2 cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until a deep amber color is reached. Watch closely as not to let it burn.
12. Turn off burner and remove from heat and slowly add 1 cup cream while stirring.
13. Add pinch of salt and bourbon and place back on still-warm burner for another minute while stirring.
14. Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
Title: Old Fashion Frosted Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 vanilla
- 2 eggs
- 2 all-purpose flour
- 1/2 walnuts
- 1/2 pecans
- 3 butter
- 1/2 vanilla
- 1 salt
- 2 confectioners' sugar
- 1 milk
- 2
Instructions:
1. Brownies:
2. Thoroughly cream butter, sugar, and vanilla; beat in eggs then blend in melted chocolate.
3. Stir in the flour and chopped walnuts or pecans.
4. Turn batter into a greased and floured 8-inch square pan.
5. Bake at 325° for 30 to 35 minutes.
6. Frosting:
7. Cream butter, vanilla, and salt; gradually add 1 cup confectioners' sugar, creaming until light. Add melted chocolate and remaining confectioners' sugar.Add the milk or cream. Beat until smooth.
8. Frost cooled brownies.
Title: Tiramisu(ATK)
Ingredients:
- 2 1/2 strong black coffee
- 1 1/2 instant espresso powder
- 9 dark rum
- 6 sugar
- 2/3 table salt
- 1/4 mascarpone cheese
- 1 1/2 heavy cream
- 3/4 ladyfingers
- 14 bittersweet chocolate
- 3 1/2
- 1/4
Instructions:
1. Stir coffee, espresso, and 5 tablespoons rum in wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
Title: Chocolate Chip and Blended Oatmeal Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 salt
- 1 baking soda
- 1 baking powder
- 2 walnuts
- 1 1/2 oatmeal
- 2 1/2
Instructions:
1. Blend butter and both sugars.
2. Add eggs and vanilla.
3. Mix together with flour, blended oatmeal, salt, baking powder and soda.
4. Add chocolate chips and nuts.
5. Roll into balls and place two inches apart on cookie sheet.
6. Bake for 10 minutes at 375.
Title: Icebox Oreo Cheesecake
Ingredients:
- 30 unsalted butter
- 7 unbleached all-purpose flour
- 1 white chocolate
- 4 cream cheese
- 1/4 confectioners' sugar
- 8 vanilla extract
- 2 kosher salt
- 1/2 heavy whipping cream
- 2 granulated sugar
- 1/8
- 16
- 1
- 8
Instructions:
1. In the bowl of a food processor, process the cookies and butter until finely ground. Press the mixture evenly into the bottom and sides of a 9-inch springform pan. Refrigerate until set, at least 1 hour or up to 2 days.
2. Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering. Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth. Slowly whisk the hot milk into the yolk mixture to temper the yolks. Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes. Off heat, whisk in the white chocolate until melted. Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.
3. With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds. Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface. Repeat the process twice, then top with the remaining filling. Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.).
4. In a chilled bowl, whisk together the cream and sugar until soft peaks form. Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake. Garnish with the mini cookies; slice and serve. Enjoy!
Title: Heavenly Chocolate Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 flour
- 1/2 salt
- 4 milk
- 1 vanilla
- 1
Instructions:
1. Cream butter, shortening, and sugar. Add one egg at a time, beating after each addition. Sift together all dry ingredients. Mix dry and wet, alternating with milk. Add vanilla. Pour into a 12-cup greased and floured tube or bundt pan.
2. Bake at 325° for 1 hour or until cake tests done.
Title: Chocolate Tea Cakes
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1/2 milk
- 1 instant coffee
- 2 eggs
- 1/4 kosher salt
- 1 1/2 baking powder
- 1/2 vanilla
- 3/4 flour
- 2 1/3
Instructions:
1. In a large workbowl, combine butter and sugar. Slowly drizzle in the beaten eggs, beat well. In a separate bowl combine the instant coffee and milk. Add vanilla and salt. Stir in the cocoa powder sifted together with the baking powder. Finaly add in the flour. The mixture should be black and thick.
2. Put the dough in the refridgerator to rest for at least one hour.
3. Preheat oven to 350 degrees F.
4. Scoop out dough and roll into 1" balls. Press each ball into a 1/2" thick disk. Bake for 10-15 minutes, until edges are just firm.
5. Cookies can be baked as is or can be rolled in powdered sugar.