lumicero/recipes-ing2inst huggingface dataset:
Title: Orange-Oatmeal-Currant Cookies
Ingredients:
- 1 1/2 currants
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 nutmeg
- 1 unsalted butter
- 1 1/4 sugar
- 1 egg
- 1 vanilla extract
- 1 light corn syrup
- 2 blackstrap molasses
- 1 salt
- 1/2 old fashioned oats
- 4
- 1 1/2
Instructions:
1. In a small bowl, combine the currants and warm water to cover; set aside for about 10 minutes until the currants are plumped; drain well and set aside.
2. In a mixing bowl, sift together the flour, baking soda, and nutmeg; set aside.
3. Using a stand mixer fitted with the paddle attachment, beat the butter on med-high speed until light and creamy.
4. Slowly add in the sugar and mix on medium speed until light in color and fluffy.
5. Stop the mixer and scrape down sides of bowl with a rubber spatula as needed.
6. Add in the whole egg, egg yolk, vanilla, corn syrup, molasses, salt, and orange zest; beat until well mixed.
7. Stir in the flour mixture, currants, and oats until incorporated.
8. Divide the dough into 2 equal portions.
9. Working on a large sheet of parchment paper, shape each portion into a log about 14 inches long and 2 inches in diameter.
10. Gently press each log to give it an oval shape.
11. Wrap tightly in parchment paper or plastic wrap and place in the refrigerator or freezer overnight.
12. Preheat oven to 350°; line a baking sheet with parchment paper.
13. Unwrap logs; using a sharp knife, slice the logs into ovals about ¼ inch thick.
14. Arrange the ovals on the prepared baking sheet; bake 7-10 minutes, until the edges are lightly browned but the centers remain pale.
15. You may bake both pans at the same time, but rotate then 180 degrees at the midway point if they are not baking evenly.
16. Transfer the cookies to wire racks to cool.
17. The cookies will be soft when they cool; they will keep in an airtight container at room temperature for up to 2 weeks.
Title: Gingerbread Cake
Ingredients:
- 1 1/2 plain flour
- 1 ground ginger
- 3/4 ground cinnamon
- 1/2 baking soda
- 1 1/4 baking powder
- 1/2 butter
- 1/4 brown sugar
- 1 egg
- 1/2 golden syrup
- 1/2 boiling water
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease and flour a loaf tin.
3. Sift together flour, ginger, cinnamon, baking powder, baking soda; set aside.
4. In a large bowl, cream butter and brown sugar until light and fluffy.
5. Beat in eggs and golden syrup.
6. Add flour mixture and water; beat until smooth.
7. Pour batter into pan.
8. Bake for 30- 35 minutes or until a toothpick inserted into cake comes out clean.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan and cool completely.
Title: Elvis Pie
Ingredients:
- 8 sugar
- 2 margarine
- 1/2 butter
- 1 pudding
- 3 bananas
- 1/2 creamy peanut butter
- 18
- 3
Instructions:
1. to make crust preheat oven to 350 degrees. spray pan with pam type spray . in seperate container mix crushed up cracker crumbs with melted margarine,sugar stir til well incorporated. pour into sprayed prepared pan. Cook crust til golden brown in oven around 9-12 minutes. Remove from oven to cool. Next in a mixing bowl prepare pudding, when thickened add peanut butter to pudding then add 4 0z. of whipped topping. stir til all is mixed well.
2. Place 1 sliced bananna on top of cooled crust. Then add half of the mixed pudding on top of the bannanas and crust spread to the corners. top with the left over whipped topping. top the with the rest of bannanas and finish off with chocolate syrupdrizzled over the top. Now refridgerate for at least 2 hours so it will cut nicely.
Title: Ben & Jerry's Giant Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 2/3 brown sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 350°.
2. Beat Butter and Sugars until creamy.
3. Add Eggs and Vanilla.
4. Mix Flour, Salt, and Baking Soda together in a separate bowl.
5. Add flour mixture into the butter mixture until well blended.
6. Next add the Chocolate Chips and the Walnuts.
7. Using a Tablespoon, drop cookie dough onto your cookie sheet, about 3 inches apart (approximately 24 cookies).
8. Bake cookies for 11 to 14 minute Let cookies cool and Enjoy!
Title: Oatmeal Barley Cookies (Wheat Free)
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1 vanilla
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/4 unsweetened flaked coconut
- 3/4 old fashioned oats
- 2 1/2 raisins
- 1/2
Instructions:
1. In a large mixing bowl, beat together butter, brown sugar and egg until well combined.
2. Add vanilla and mix.
3. Add remaining dry ingredients and mix to form dough. It will be thick.
4. Form dough into cookie-size patties.
5. Place on parchment-lined cookie sheet.
6. Bake at 325 degrees F for about 10 minutes. These cookies will not spread very much.
7. Allow cookies to cool on the cookie sheet for about 5 minutes, then transfer to a baking rack to completely cool.
Title: Soft Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 4 1/2 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Preheat over to 350 degrees.
2. Soften butter. Combine with sugar and blend. Add egg, milk, and vanilla and mix well.
3. In a separate bowl, mix flour, baking powder, and salt.
4. Add flour mixture to sugar mixture, a little at a time, stirring to combine.
5. After mixtures are combined, place some flour on a surface for rolling out cookies. I use about a third of the dough at a time.
6. Place dough on the floured surface, kneading in some additional flour if needed, and roll out to desired thickness. Cut with cookie cutters and place on cookie sheet.
7. Repeat process until you have used all of the dough.
8. Bake at 350 for about 9 - 11 minutes, depending on the thickness. We make ours quite thick and usually need to bake them about 11 minutes, occasionally a minute longer.
9. ENJOY!
Title: My Sin (Dessert)
Ingredients:
- 1 1/2 flour
- 1 walnuts
- 1 1/2 pecans
- 2 butter
- 1 cream cheese
- 1 sugar
- 1/2 brown sugar
- 1 instant vanilla pudding
Instructions:
1. Mix flour and nuts with brown sugar and butter.
2. Mix still smooth spread mixture in baking dish and bake at 350 for 20 minutes..let cool for 2 hours.
3. Blend cream cheese with 1 cup whipped topping and sugar.
4. Spread mixture on top of crust and chill 1 hour.
5. Make pudding according to pie directions on box spread on top of cream cheese. Spread remainder of whipped topping on top and chill 5 hours..can be made the day before. Very rich and just as good..indulge.
Title: Strawberry Pound Cake
Ingredients:
- 1 frozen sliced strawberries in syrup
- 1 butter flavor shortening
- 2 sugar
- 4 eggs
- 3 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2/3 buttermilk
- 1/2 pecans
- 1 vanilla extract
- 1/4 sugar
- 1 fresh strawberries
- 1/2 vanilla extract
- 1/2
- 1/4
Instructions:
1. Drain thawed strawberries, reserving 1/2 cup of the juice.
2. Chop the strawberries and set the juice& berries aside.
3. In a mixing bowl, cream shortening and sugar, then add eggs one at a time, beating well after each.
4. Combine dry ingredients and add to the creamed mixture alternately with the buttermilk.
5. Stir in the pecans, chopped strawberries and extracts.
6. Pour into greased and floured 10" tube or bundt pan.
7. Bake at 325° for 1 1/4 hours or until a toothpick inserted in center comes out clean.
8. Cool in pan for 10 minutes, then remove from pan and place on wire rack.
9. For glaze, in a small saucepan, combine the sugar and the 1/2 cup of the reserved strawberry juice.
10. Add sliced strawberries and bring to a boil.
11. Cook and stir for 1 minute.
12. Remove from heat and stir in extracts.
13. Brush some of sauce over the warm cake and serve with the remaining sauce.
Title: Strawberry Shortcake for 2
Ingredients:
- 1 strawberry
- 1/3 - 1/2 sugar
- 1 Bisquick
- 1/4 milk
- 1 sugar
- 1 butter
Instructions:
1. Slice strawberries into bowl.
2. Sprinkle 1/3 to 1/2 cup sugar on berries and let stand about 1 hour.
3. Heat oven to 425 degrees.
4. Mix remaining ingredients with fork to a soft dough.
5. Turn dough onto lightly floured cloth-covered board; smooth dough into ball and knead 8 to 10 times.
6. Roll 1/2 in ch thick.
7. Cut into two 3-inch circles.
8. Place on ungrased baking sheet.
9. Bake 10 to 12 minutes.
10. Split warm shortcakes; spoon strawberries between layers and on top.
11. Serve with Cool Whip.
12. Variation:.
13. Omit strawberries and sugar. Before baking, brush soft butter on circles; sprinkle brown sugar on tops. Fill and top with sweetened sliced peaches.
Title: Peanut Butter Sheet Cake
Ingredients:
- 1/2 peanut butter
- 1/2 oleo
- 3/4 flour
- 2 sugar
- 2 baking soda
- 1 eggs
- 2 vanilla
- 1 evaporated milk
- 1/2 sugar
- 1/2 oleo
- 1 peanut butter
- 1 mini marshmallows
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a saucepan, bring to a boil the 1/2 C oil, 1/2 C peanut butter, and 1 1/2 sticks of oleo. Remove from heat and add the flour, sugar, and soda, Mix well and add the eggs, vanilla, and sour milk. (to make sour milk, add 1 tsp vinegar to the milk and let stand for five minutes).
3. Pour batter into an 11X15 pan, and bake at 350 degrees for 20 minutes.
4. For frosting:
5. In a saucepan, boil evaporated milk, sugar, and oleo for two minutes and remove from heat.
6. Add peanut butter, mini-marshmallows, and vanilla.
7. Stir until combined and marshmallows have melted.
8. Spread over warm cake.
Title: Dutch Buttercake
Ingredients:
- 2 flour
- 1 baking powder
- 2/3 sugar
- 8 unsalted butter
- 1 salt
- 1
- 1/2
Instructions:
1. Grease a 1 1/2 X 8" round cake pan and dust it with flour.
2. Mix the flour, baking powder and sugar.
3. Cut in the butter.
4. Make very sure that the butter is neither too hard nor too soft (remove from refrigerator 1 hour before using.) Mix well.
5. Add almond extract, salt and egg yolk.
6. Mix well or just grease your hands and knead the dough, until it is very smooth.
7. Place the dough into the prepared pan and press down firmly.
8. Brush the top generously with the egg white. Slivered almonds may be placed on the top of the cake for extra flavor.
9. Bake 350 F. for 30-35 minutes.
10. Allow to cool thoroughly before serving.
Title: Oat Crunchies
Ingredients:
- 150 butter
- 2 golden syrup
- 3/4 brown sugar
- 1/2 coconut
- 2 rolled oats
- 1/2 flour
Instructions:
1. Melt butter, syrup and brown sugar in a saucepan large enough to mix all the ingredients.
2. Mix in coconut,oats and flour until combined.
3. Using a measuring spoon, roll tablespoonsful into balls.
4. Place on a greased oven tray allowing room for spreading.
5. Flatten with a spoon.
6. Bake at 180C degrees for 10 minutes or until lightly browned.
7. Cool on a rack.
Title: Make Your Own Cake Mix
Ingredients:
- 4 all-purpose flour
- 2 sugar
- 4 baking powder
- 1/2 salt
- 1 butter
Instructions:
1. Churn the flour, sugar, baking powder, and salt in a food processor fitted with the metal chopping blade a couple of seconds until well blended. Tap half the mixture onto a large piece of waxed paper and reserve.
2. Scatter half the butter evenly over the dry ingredients in the processor and pulse 6 to 8 times. Pulse quickly 3 to 5 times more until the mixture is about the texture of lentils. Empty the mixture into a large mixing bowl.
3. Return the reserved dry mixture to the food processor, scatter the remaining butter evenly on top, and cut in as before. Add to the mixture in the bowl.
4. Toss the 2 batches together well, then spoon into a large zipper freezer bag, press out the air, and seal. Label, date and store in the freezer. This quick cake mix will last at least 2 months in the freezer, 1 week to 10 days in the refrigerator.
5. Scoop out the frozen mix – no need to thaw – and use as individual recipes direct.
Title: Pink Salad
Ingredients:
- 8 cream cheese
- 2/3 powdered sugar
- 20 crushed pineapple
- 2 -3 bananas
- 10 frozen strawberries
- 8 raspberries
- Cool Whip
Instructions:
1. Beat cream cheese and powdered sugar until smooth.
2. Add pineapple, bananas, and strawberries.
3. Fold in Cool Whip.
Title: Peanut Butter and Banana Oat Cookies
Ingredients:
- 2 bananas
- 1/4 peanut butter
- 1 rolled oats
- 1 quick oats
- 1 raisins
- 1/3 butter
- 1 salt
- 1 vanilla extract
Instructions:
1. Combine all ingredients in a large bowl. Let sit for 30 minutes.
2. Preheat oven to 350.
3. Drop by spoonfuls onto parchment lined or lightly greased baking sheet. Bake for 15-20 minutes until lightly golden.
Title: Welsh cakes (Aussie style)
Ingredients:
- 125 margarine
- 3 self raising flour
- 1 sugar
- 1 egg
- 1/2 milk
- 1 currants
Instructions:
1. mix dry ingredients together, add margarine mixing with your fingers.
2. mix milk and egg until smooth.
3. roll out into 1/2 inch thichness.
4. cut with a cookie cutter.
5. spray a baking tray with oil.
6. place uncooked mix onto the tray leaving spaces for expansion when cooking.
7. place in oven for 15-20 minutes or until golden brown.
8. oven heat should be between 160 and 180 degrees.
Title: Mix-In-The-Pan Cherry Cake
Ingredients:
- 1/4 eggs
- 1 water
- 2 cherry pie filling
- 1/2
- 1
Instructions:
1. Preheat oven to 350*F. Pour oil into a 13-by 9 inch pan. Tilt pan to coat bottom with oil. Sprinkle dry cake mix evenly on top. Add eggs and water.
2. Stir all together with a fork or spoon until thoroughly blended, about 2 minutes. Scrape sides and spread batter evenly in pan. Drop spoonfuls of pie filling randomly on top. With a fork or knife, fold pie filling into batter just enough to create a marble effect.
3. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool cake at least 30 minutes in pan on a wire rack before cutting.
Title: Classic White Creme Brulee
Ingredients:
- 4 sugar
- 1/3 white chocolate baking bar
- 2 vanilla
- 4 sugar
- 1/2
- 4
Instructions:
1. Preheat oven to 300.
2. In medium bowl, whisk egg yolks and sugar until smooth.
3. In saucepan, bring whipping cream to a simmer over medium high heat.
4. Add white chocolate, turn off heat and whisk until melted.
5. Add mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth.
6. Add vanilla.
7. Pour into 4 ramekins or custard cups.
8. Place cups in baking pan and add enough water so cups sit in 1 to 1.5 inches of water.
9. Bake until set, about 45 minutes.
10. If making ahead, refrigerate overnight.
11. For carmelized top, sprinkle 1 tsp over each dessert and place under broiler until carmelized. Serve warm at room temperature.
Title: Carla's Rum Cake
Ingredients:
- 1 French vanilla instant pudding
- 1 eggs
- 4 spiced rum
- 1/2 water
- 1/2 pecans
- 1/2
- 1
Instructions:
1. Grease and flour a bunbt pan.
2. Put chopped pecans in bottom of pan, of if you choose, you can add pecans to the batter.
3. Put all ingredients in a bowl and mix with a spoon.
4. Pour cake batter into bunbt pan.
5. Bake at 325 degrees oven for one hour.
6. While cake is baking, bring to boil and remove from fire:.
7. 1 stick of unsalted butter, 1/4 cup spiced rum, 1/4 cup water, and 1 cup of sugar.
8. When cake come out of oven, pour 1/3 glaze on cake while it is still in the pan, let soak inches Repeat.
9. Remove cake from pan, turn over onto serving platter, and pour rest of glaze on top of cake.
10. Freezes great!
Title: Lemon Cheese Pie
Ingredients:
- 1 lemon flavor instant pudding and pie filling
- 2 sweetened condensed milk
- 1 cream cheese
Instructions:
1. Mix together and pour into graham cracker crust.
2. Chill until firm.
Title: Coffee Penut Cake
Ingredients:
- 3 all-purpose flour
- 3/4 sugar
- 3 eggs
- 1 salt
- 2 baking powder
- 1 baking soda
- 1 vanilla
- 1 milk
- 1 peanuts
- 250 honey
- 4 powdered milk
- 2 instant coffee
Instructions:
1. beat the egg white with pinch of salt.
2. beat the egg yolks with vanilla and suger.
3. add the dried mixtuer to egg yolkks then the egg white and mix.
4. when neded add the milk and the peanut powder and the oil.
5. power in to prepared cake pan.
6. bake in the oven for 35-40 minutes till rise.
Title: Banana Pudding
Ingredients:
- 3 1/2 milk
- 1/3 granulated sugar
- 3 granulated sugar
- 1/4 cornstarch
- 1/8 salt
- 2 eggs
- 1 pure vanilla extract
- 2 unsalted butter
- 1 bananas
- 3
Instructions:
1. In a large stainless steel bowl whisk together the 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk.
2. Whisk in 1/2 cup of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
3. Pour the remaining 3 cups of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil.
4. Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
5. Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
6. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.
7. Pour through the strainer to remove any lumps that may have formed during cooking.
8. Take 4 bowls or wine glasses and spoon a little of the custard into the bottom of each bowl.
9. Peel and slice the bananas and place a layer of bananas over the custard in each bowl. Place another layer of custard and bananas, then finish off with a layer of custard.
10. The puddings can be eaten right away or placed in the refrigerator for several hours.
11. If you are going to place in the refrigerator, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
12. Just before serving garnish each pudding with whipped cream and more slices of banana.
Title: Chocolate Bread Pudding
Ingredients:
- 4 milk
- 4 eggs
- 1/2 sugar
- 8 butter
- 12 vanilla extract
- 1 heavy cream
- 1
Instructions:
1. Whisk the milk, eggs, and sugar in a medium saucepan.
2. Add the butter and chocolate; melt.
3. Stir in the vanilla.
4. Lightly coat a 9-x13-inch baking dish with cooking spray.
5. Arrange the bread slices in 3 layers.
6. Pour the chocolate sauce over the bread.
7. Cover with plastic wrap and place another baking dish on top to weigh down the bread.
8. Set aside for 1 hour to allow the bread to absorb the sauce.
9. (Can be made to this point up to 1 day ahead. Refrigerate.) Heat oven to 325 degrees F.
10. Remove top baking dish and plastic.
11. Bake uncovered 35 to 40 minutes or until set.
12. Serve warm with whipped cream.
Title: Grilled Pineapple
Ingredients:
- 1 fresh pineapple
- 1 maple syrup
- 1 cinnamon
- 1/2 ground cloves
Instructions:
1. Peel and quarter pineapple and place in a plastic bag. Add maple syrup, cinnamon and cloves. Marinate for 1 hour up to 24 hours.
2. Heat Grill to medium high.
3. Place pineapple down on rack and cook until nicely brown on all sides, turning every 3 minutes and watching carefully not to burn.
4. Serve hot with vanilla ice-cream and remaining marinade drizzled overtop.
Title: 4-Layered Rhubarb Dessert
Ingredients:
- 1 flour
- 1/2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1 rhubarb
- 6 sugar
- 1 1/2 minute tapioca
- 2 nutmeg
- 1/4 Cool Whip
- 1
Instructions:
1. First layer combine all ingredients in first layer and pat into 9x13 inch pan. Bake at 350 for 15 minutes. Let cool.
2. For second layer beat cream cheese and powdered sugar together. Blend in 1 cup Cool Whip. Spread over cooled crust. Let this cool.
3. Third layer bring all ingredients in third layer to a boil and cook 5 minutes. Cool. Spread over second layer.
4. In fourth layer spread remaining Cool Whip over chilled rhubarb mixture. Sprinkle with chopped nuts if desired.
Title: Daenerys Targaryen Doll Cake
Ingredients:
- 2
- 48
- 35
- 1
Instructions:
1. Bake two 16 oz cake recipes in a Wiltons doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream in between each layer.
4. Crumb coat the entire cake.
5. Smooth out icing with an offset spatula.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Cover the doll cake in a 14in circle of white fondant.
8. Enhance the folds at the bottom of the cake.
9. Place your doll in the middle of the cake.
10. Cover the waste of the doll with pink fondant.
11. Blend the fondant around the doll's waist into the rest of the cake.
12. Cover the left side of the cake with a panel of blue fondant leaving the front of the cake exposed at a 45-degree angle.
13. Add folds to the bottom of the cake.
14. Use a sculpting tool to add texture to the blue panel.
15. Use a small fondant roller to add large indentations to the exposed white fondant.
16. Roll out more white fondant.
17. Cut out a petal shape with a fondant petal cutter.
18. Place the petal onto an impression mold to add texture.
19. Repeat this process to create 35 - 40 petals.
20. Add the petals to the exposed white fondant at a 45-degree angle.
21. Starting at the bottom of the dress, layer the petal and work your way to the waist of the doll.
22. Wrap the dolls arms in rectangles of blue fondant.
23. Create a coat by wrapping and overlapping two rectangles of fondant around the doll's chest.
24. Cutout and add texture to a small triangle of fondant.
25. Place the triangle on top of the doll's shoulder to create a shoulder pad.
26. With a mustard colored fondant cutout a long triangle.
27. Divide the triangle into 5 separate pieces.
28. Add a border to each piece.
29. Paint gold luster dust onto each piece.
30. Overlap the triangle onto the edge of the blue fondant.
31. Add a smaller triangle of gold fondant to create a shoulder pad for the other shoulder.
32. Using royal icing and a Wilton round tip to pipe out two borders to give the dress detail.
33. Add detail to the top of the dress using a piping bag and a round tip.
34. Paint gold luster dust on the the petals on the side of the dress.
Title: Light Autumn Apple Cake
Ingredients:
- 2 apples
- 1/2 sugar
- 1 1/4 flour
- 1 walnuts
- 1/4 cinnamon
- 1/4 baking soda
- 1 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine dry ingredients and walnuts, if using, in a mix bowl.
3. Add apples, egg white and oil.
4. Stir well.
5. This will be a very thick batter.
6. Spray square baking pan (8 x 8 inch or 9 x 9) with nonstick spray.
7. Pour batter into pan.
8. Bake for 30-35 minutes.
Title: Brownie Babka Doughnuts
Ingredients:
- 2 flour
- 1/4 sugar
- 2 baking soda
- 1 salt
- 1 egg
- 4 butter
- 1/3 evaporated milk
- 1/2 vanilla extract
- 1/3 butter
- 4 sugar
- 1/2 cocoa powder
- 1/2 salt
- 2 vanilla extract
- 1/4 dark chocolate
- 1/2 pistachios
- 1
- 1/2
- 1/4
Instructions:
1. For the Doughnut:
2. For the dry ingredients, in a bowl, combine flour, sugar, baking soda and salt.
3. For the wet ingredients, in another bowl add egg, melted butter, milk and vanilla extract; whisk thoroughly.
4. Add the wet ingredients to the dry ingredients and mix well.
5. Add chocolate sprinkles and mix again.
6. Roll out the dough using a rolling pin to approx 8"x12" .
7. For the Chocolate Filling:
8. Place a glass bowl over a small/medium pot of hot water (over a stove/burner).
9. Add butter, semi-sweet chocolate, sugar, cocoa powder, salt and vanilla extract; and mix well until combined and melted.
10. For the Assembly:
11. Pour and spread the chocolate filling/mixture over the rolled out dough.
12. Sprinkle chopped dark chocolate over the sheet of doughnut.
13. Roll into a log shape, divide the log lengthwise into 2 pieces using a knife.
14. Bisect the pieces width-wise.
15. Twist each individual piece then place into a greased/oiled doughnut sheet pan.
16. Bake at 350F or 15 minutes or until the doughnuts appear ready.
17. Brush simple syrup over the doughnut tops.
18. Sprinkle chopped pistachios on top.