lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Tree Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 shortening
- 1 nonfat milk
- 1 pure vanilla extract
- 4
Instructions:
1. Preheat oven to 350°F.
2. Combine all dry ingredients in mixer bowl.
3. Add shortening, milk and vanilla.
4. Mix for about 1 minute.
5. Stop and scrape bowl.
6. Add egg whites.
7. Beat until smooth and fluffy.
8. Fill greased and floured cupcake molds about halfway.
9. Bake in preheated oven for about 20 minutes, or until toothpick inserted into center comes out clean.
10. Remove from oven.
11. Slice rounded"humps" from cupcakes.
12. Cool on wire racks.
13. Frost with green frosting and decorate.
Title: Crosby Molasses Devil's Food Cake
Ingredients:
- 2/3 shortening
- 2/3 sugar
- 1 baking soda
- 1 salt
- 1 vanilla
- 2/3 molasses
- 3 eggs
- 2 enriched flour
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 375F and grease/flour two 8" round cake pans.
2. Cream shortening, add sugar gradually.
3. Add baking soda, salt and vanilla.
4. Mix in molasses and melted chocolate.
5. Beat in eggs.
6. Blend in flour alternately with sour milk.
7. Bake for 25 minutes in prepared pans.
8. Cool.
9. Frost with the frosting of your choice.
Title: Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 kosher salt
- 1/2 baking powder
- 1/2 baking soda
- 12 unsalted butter
- 1/2 light brown sugar
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 old fashioned oats
- 1/2 sea salt
- 1/2
- 1
- 1/2
Instructions:
1. Preheat the oven to 375. Line a baking sheet with parchment paper. (I skipped this step and used my butter wrappers to grease the pan instead).
2. In a medium bowl, whisk together the flour, salt, brown sugar, and granulated sugar until smooth.
3. Add the egg and vanilla, then whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
5. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
7. Scoop tablespoon sized balls of cooking dough onto the prepared baking sheet.
8. Bake for 10 minutes, or until golden brown.
9. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
Title: Apple Gingerbread Bread Pudding
Ingredients:
- 1/2 Gingerbread
- 1 mcintosh apple
- 1/2 currants
- 2 milk
- 1/2 vanilla bean
- 1/2 eggs
- 3 sugar
- 2 cinnamon
- 1/2 salt
- 1/2
- 1
Instructions:
1. Cut the gingerbread into cubes. Place in a generously buttered 8 x 8 x 2" pan. Top with the apple and currants. Set aside.
2. Scald the milk, cream, and vanilla bean. Meanwhile, in a bowl, combine the eggs, yolks, sugar, cinnamon, and salt. Hand whip until mixed.
3. Temper the egg mixture with the milk mixture (pour the hot milk mixture a little at a time into the egg mixture while whipping so as not to scramble the egg mixture). Strain through a sieve into your prepared pan.
4. Press the gingerbread down to ensure complete coverage with the liquid. Let sit for 30 minutes or overnight.
5. Preheat oven to 350°F
6. Cover the pan with foil. Bake in a water bath for approximately 1 1/2 hours or until done. Remove the foil during the last 20 minutes of baking to brown the top. Baking times may vary with your oven. Cut into squares and serve hot.
7. Serves 6 to 9.
Title: Tropical Fruit Napoleons
Ingredients:
- 1/2 fat free sour cream
- 1/3 powdered sugar
- 1/3 light cream cheese
- 1/4 soft tofu
- 1/2 lemon rind
- 2 granulated sugar
- 2 ground cinnamon
- 1/4 phyllo dough
- 5 light butter
- 2 star fruit
- 1/2 papaya
- 1/2 banana
- 1/2 powdered sugar
- 1
Instructions:
1. Combine first 5 ingredients in a bowl; beat with mixer at medium speed until smooth. Cover and chill.
2. Combine bread crumbs, granulated sugar and cinnamon in a bowl. Stir well and set aside.
3. Preheat oven to 375°F
4. Place 1 phyllo sheet on a large cutting board or work surface; lightly brush with butter.
5. Sprinkle with 1 tablespoon bread crumb mixture.
6. Repeat layers with remaining phyllo, butter and bread crumb mixture, ending with phyllo.
7. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.
8. Cut 12 3 inch circles through phyllo layers using a sharp round cookie cutter. Carefully place layered circles on a baking sheet coated with cooking spray; discard any remaining phyllo scraps or better yet make something up with the scraps.
9. Coat the bottom of another baking sheet with cooking spray; place, coated side down, on top of layered phyllo circles.
10. Bake at 375F for 12 minutes or until crisp.
11. Remove top baking sheet; place phyllo stacks on a wire rack. Cool completely.
12. Combine star fruit, papaya and banana; stir gently.
13. Place 1 phyllo stack on each dessert plate and spread about 1 tablespoon sour cream mixture.
14. Top each with about 3 tablespoons papaya mixture and 1 tablespoon sour cream mixture.
15. For each serving, repeat layers with the remaining phyllo stacks, sour cream mixture and papaya mixture, ending with phyllo stacks.
16. Sprinkle powdered sugar over napoleons.
Title: Festive Christmas Fruitcake With Nuts
Ingredients:
- 1 butter
- 5 light muscovado sugar
- 6 eggs
- 1 1/4 plain flour
- 3 ground ginger
- 2 ground cinnamon
- 2 dark rum
- 700 marzipan
- 3 hazelnuts
- 5 brazil nuts
- 2 golden syrup
- 2 corn syrup
- 3
- 5
- 1/2
- 1
Instructions:
1. Preheat oven to 180C or 350F and light grease and line the base and sides of a deep 22-23 cm round loose-based cake pan with baking parchment paper.
2. Beat butter, sugar, egss, flour, ground almonds and spices until thoroughly mixed and creamy, preferably with an electric beater or in a food mixer.
3. Measure 1/2 cup of the cake batter, put into a bowl and set aside.
4. Fold in the fruit and rum into the remaining mixture, then gently stir in the marzipan.
5. Spoon this into the prepared cake pan and smoothen out with a spatula.
6. Then make a slight dip in the center of the cake.
7. This will give the finished cake a nice flat top.
8. Bake for 1 1/4 hours.
9. Meanwhile, make the fruit and nut topping.
10. Mix all the nuts, cherries and syrup into the remaining cake mixture.
11. Spoon the mixture on top of the part-cooked cake (once it has had its 1 1/4 hours), evenly distributing the mixture of nuts and cherries across the surface of the cake.
12. Loosely cover the top of the pan with foil.
13. Return to the oven for 40 minutes, then take off the foil and bake for another 10-15 minutes, so the nuts can turn golden.
14. Keep an eye on them, so they don't get too dark or burn.
15. To test the cake, insert a toothpick into the center of the cake, if it comes out clean then it's ready.
16. Cool in the pan and then turn out, keeping the lining on, and wrap with foil.
17. (The cake will keep up to 2 weeks or can be frozen up to 2 months.) To serve, remove the cake from the foil and strip away the lining.
18. Place on a board or serving plate and tie with a decorative ribbon.
Title: Mango Upside-Down Cake
Ingredients:
- 2 mangoes
- 2 lemon juice
- 1 butter
- 1/3 brown sugar
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 1 1/4 flour
- 2 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 375°F.
2. Pour lemon juice over mangoes and let stand 15 minutes.
3. Melt 1 Tbsp butter in 8 inches cake pan or casserole (do not use iron skillet as mangoes will darken).
4. Add brown sugar and cover with mango slices.
5. To prepare cake batter, cream remaining butter.
6. Then add sugar and cream.
7. Then add beaten egg.
8. Sift the dry ingredients and add to the batter alternately with milk.
9. Pour over mangoes and bake 50 to 60 minutes at 375°F.
10. When cake is done, turn upside down and serve while warm with vanilla ice cream.
11. Source: Rare Fruit Council International, Inc. Miami, Florida.
Title: Pecan Caramel French Silk Pie
Ingredients:
- 1 pecans
- 1 cream cheese
- 2 granulated sugar
- 8
- 1/2
- 4
- 2
Instructions:
1. Set aside 2 tablespoons of chopped pecans for garnish.
2. Mix remaining pecans with caramel.
3. Spread in baked pastry shell.
4. Spread cream cheese mixture over that.
5. Spread with the mousse.
6. Top with whipped cream.
7. Garnish with reserved pecans.
8. Refrigerate before serving for at least 2 hours.
Title: Best Ever Banana Muffin
Ingredients:
- 3 bananas
- 3 Splenda sugar substitute
- 1 egg
- 1/4 margarine
- 1/3 baking soda
- 1 baking powder
- 1 salt
- 1/2 flour
- 1 1/2
Instructions:
1. Mash bananas
2. Add Splenda and slightly beaten egg.
3. Add melted margarine
4. Mix dry ingredients and add to mixture.
5. Bake 18 to 20 minutes at 375 degrees.
Title: Pumpkin Cheesecake - Vegan
Ingredients:
- 1/2 graham cracker crumbs
- 1/4 vegan margarine
- 16 pumpkin puree
- 1 light brown sugar
- 3/4 ground cinnamon
- 1 ground allspice
- 1 1/4 ground nutmeg
- 3/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly oil an 8-inch springform pan or coat with nonstick spray.
3. Place the crumbs directly into the pan, add the melted margarine and toss with fork to combine.
4. Press the crumbs evenly against the bottom and side of the pan and set aside.
5. Place the tofu cream cheese in a food processor and process until smooth. Add the pumpkin and process until blended.
6. Add the sugar, rum extract, cinnamon, allspice, and nutmeg and process until well blended.
7. Spread the filling evenly into the prepared crust.
8. Bake for 45 minutes, or until firm.
9. Turn off the oven and allow cheesecake to cool in the oven for 30 minutes to an hour without opening the oven door.
10. Remove from oven and allow to cool completely at room temperature. Refrigerate for several hours before serving.
Title: Double Fudge Frosting
Ingredients:
- 12 butter
- 1/4 confectioners' sugar
- 1 eggs
- 2 vanilla
- 1
Instructions:
1. Cream together butter and confectioners sugar, then add eggs.
2. Blend in cooled chocolate morsels, and vanilla.
3. This will fill and frost a 2 layer cake, or a 13"x9" cake, or 12-18 cupcakes.
4. Recipe can easily be doubled, and can be stored for a short time in the refrigerator if tightly covered.
Title: Garjarela (Sweet Carrot Dessert)
Ingredients:
- 10 carrots
- 7 butter
- 5 cloves
- 6 green cardamoms
- 1 cinnamon stick
- 1/3 milk
- 4 granulated sugar
Instructions:
1. Bring a pan of water to the boil. Add in the grated carrots and simmer for 10 minutes. Drain into a colander.
2. Melt the butter in a pan with the cloves, cardamom and cinnamon on a very low heat.
3. Add the milk and stir well.
4. When you can smell the cardamom, add the sugar.
5. Stir until the sugar has dissolved and then add in the drained carrots.
6. Cook gently, stirring, until the liquid has cooked off, around 5 minutes.
7. Cover and cook on a very low heat for 15 minutes.
Title: HG's Pumpkin Streusel Coffee Cake
Ingredients:
- 1/4 old fashioned oats
- 3 brown sugar
- 3 granulated sugar
- 2 cinnamon
- 1/2 whipped butter
- 2 light butter
- 1 whole wheat flour
- 1/2 granulated sugar
- 1/4 all-purpose flour
- 1 baking powder
- 3/4 cinnamon
- 1/2 baking soda
- 1/4 pumpkin pie spice
- 1/4 salt
- 3/4 pumpkin puree
- 1/2 low-fat buttermilk
- 1/2 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray an 8" X 8" baking pan with nonstick spray.
2. To make the crumb topping, place cereal in a sealable plastic bag. Seal bag, and finely crush cereal with a meat mallet or other heavy utensil. Transfer crumbs to a medium bowl. Add all other topping ingredients to the bowl except butter, and mix well. Add butter, and mash and stir until uniform.
3. To make the cake, in a large bowl, combine whole-wheat flour, sugar, all-purpose flour, baking powder, cinnamon, baking soda, pumpkin pie spice, and salt. Whisk thoroughly.
4. In a medium-large bowl, combine pumpkin, egg substitute, club soda, buttermilk, and vanilla extract. Whisk until uniform. Add mixture to the large bowl, and whisk until uniform.
5. Pour cake batter into the baking pan. Sprinkle with crumb topping.
6. Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
7. Let cool for 30 minutes. Slice into squares, and eat!
Title: Diabetic Butterscotch Chocolate Fudge Pie
Ingredients:
- 3 1/2 reduced fat graham cracker crust
- 3 1/2 water
- 1 water
- 2/3 Cool Whip
- 2/3 pecans
- 1 1/4
- 1/2
- 2
- 1/4
Instructions:
1. ) whisk chocolate pudding powder (dry) with 2/3 cup non-fat whipping powder and 1 1/4 cup water.
2. ) spread over crust.
3. ) whisk butterscotch pudding powder with 2/3 cup non-fat whipping powder and 1 1/4 cup water - in same bowl as chocolate.
4. ) spread over chocolate.
5. ) put in fridge to set.
6. ) 1/2 cup cool whip over top.
7. ) sprinkle pecans and mini chocolate chips.
Title: Date Bars
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 brown sugar
- 1 1/2 quick oats
- 1 oleo
- 8 pitted dates
- 1 water
- 1 sugar
- 1/2 vanilla
Instructions:
1. Combine the flour, soda, salt, oats, oleo, and sugar into a crumb-like mixture; spread 1/2 of mixture in a greased 13x9 pan.
2. Combine the filling ingredients together, except the vanilla.
3. Cook this mixture until thick.
4. Cool. Now add the vanilla.
5. Spread on crumb crust, put the other 1/2 of the oat mixture on top of the date mixture.
6. Bake at 350°F for 45 minutes.
Title: Thai Dessert Soup
Ingredients:
- 1/4 tapioca
- 1 water
- 2 sugar
- 2 frozen coconut milk
- 2 sugar
- 2 vanilla extract
- 1 rose water
- pomegranate seeds
Instructions:
1. Boil the tapioca stirring constantly until the pearls are translucent.
2. Remove from heat and stir in sugar.
3. Bring back to the boil.
4. Remove from heat immediately.
5. Let the tapioca cool.
6. Prepare your fruit.
7. Slice strawberries but leave other berries whole.
8. Dice other fruits.
9. Stir sugar into the milk of your choice and make sure it is dissolved.
10. Add extract.
11. Select 4 attractive chilled bowls for your desserts.
12. Put several tablespoons of tapioca pearls in each bowl.
13. Divide the fruit into each bowl.
14. Pour the sweetened milk over the fruit/tapioca and chill the desserts until ready to serve.
15. Garnish your dessert with one of the above.
16. If using flowers be sure they are pesticide free.
17. If you are appealing to children, you can snip coloured marshmallows into flower shapes.
Title: Crunchy Seed Cookies
Ingredients:
- 1/2 all-purpose flour
- 1/2 whole wheat flour
- 1/2 wheat germ
- 1/4 cinnamon
- 1 salt
- 1/2 margarine
- 1/3 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 sunflower seeds
- 2 sesame seeds
- 2 poppy seeds
Instructions:
1. Mix together all-purpose and whole wheat flours, wheat germ, oat bran, cinnamon and salt.
2. In bowl, cream margarine or butter and brown sugar until light; beat in egg and vanilla.
3. Stir in dry ingredients; mix well.
4. Stir in sunflower, sesame and poppy seeds.
5. Between 2 sheets of waxed paper, roll out dough, in batches, to 1/8-inch (3 mm) thickness.
6. With cookie cutter, cut into 2-1/2-inch (6 cm) rounds.
7. Bake on ungreased baking sheets in 350 F oven for 8 to 10 minutes or until lightly browned.
8. Let cool for 5 minutes on baking sheets.
Title: Three-Cup Cobbler
Ingredients:
- 1 milk
- 1 flour
- 1 sugar
- 1/2 butter
- 1/2 margarine
- 1/4 baking powder
- 1/2 salt
- 1 cinnamon
- pumpkin pie spice
Instructions:
1. Preheat the oven to 375 degrees.
2. Place the stick of butter in a 9X13 baking dish, and pop in the oven until the butter is melted.
3. Stir together the milk, flour, sugar and baking powder.
4. Pour mixture into the hot pan.
5. Spoon the pie filling into the pan.
6. DO NOT STIR!
7. Bake for 40 minutes until the crust is brown.
8. Delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Title: Buttermilk Cupcakes With Chocolate Icing
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 eggs
- 2 sugar
- 1 unsalted butter
- 3/4 pure vanilla extract
- 2 buttermilk
- 1/2 butter
- 1/2 cream cheese
- 8 confectioners' sugar
- 3 vanilla extract
- 4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
3. In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
4. Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
5. Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
6. For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.
Title: The Best Potato Chip Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1 all-purpose flour
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix butter, sugar, and vanilla together, blend well.Add chips, and stir in flour.
3. Form small bals from the mixture and place on an ungreased cookie sheet.Press balls flat with the bottom of a glass that has been dipped in sugar.
4. Bake 10-13 min., or until lightly browned.
5. Enjoy!:).
Title: Grandma Bea's Pecan Fingers
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1/2 salt
- 2 vanilla extract
- 1 pecans
Instructions:
1. Preheat oven to 350 degrees farenheit.
2. Beat butter and sugar together, in bowl, until creamy and fluffy.
3. Gradually add the flour until well mixed in, then salt, vanilla and pecans.
4. Shape level teaspoons of dough into 2-inch-long fingers.
5. Place on ungreased cookie sheet.
6. Bake for 15 to 20 minutes or until lightly browned.
7. Cool before eating.
Title: Jammie Dodgers (Jam Sandwich Cookies)
Ingredients:
- 100 unsalted butter
- 100 caster sugar
- 100 plain flour
- 25 cornstarch
Instructions:
1. Cream the butter and sugar togerther until pale and fluffy, then stir in flour and cornstarch to form a dough, adding more flour if necessary.
2. Chill the dough wrapped in cling film for 20 minutes, then roll out to about 5mm thick (I find it easier to do this between two sheets of cling film or greaseproof baking paper).
3. Cut out 12 rounds (about 2 1/2 inch), then cut a smaller heart shape (ot circle if you can't find a cutter) in the centre, about an inch in size. Re-roll dough if needed using the scraps to make 12 more 2 1/2 inch rounds.
4. Bake for 8-10 minutes, then cool on a wire rack. When cooled, sandwich together with a little bit of warmed jam and sprinkle with a bit of sugar of you like.
Title: Wine Poached Pears
Ingredients:
- 2 pears
- 1/3 white wine
- 1/3 water
- 2 sherry wine
- 1/4 honey
- 1/8 ground ginger
- 1/8 nutmeg
- 1 cinnamon
Instructions:
1. Core and seed pears, and cut them into 1/2 inch cubes. It's okay to leave the skin on, but you can skin them if you wish. Set pears cubes aside.
2. In small sauce pot, bring white wine, water, and sherry to a boil. Stir in all remaining ingredients except pear cubes and continue to boil. Add pear cubes, and continue boil for about 15 to 20 minutes, stirring occasionally, allowing syrup to reduce by about half. Pears are done when they are translucent and soft when poked with a fork.
3. Remove pot from heat. Pour contents into a glass bowl and refrigerate until chilled. Divide into two serving bowls and enjoy with a spoon.
Title: Holiday Caramel Pudding Spice Cake
Ingredients:
- 1 coffee
- 1/2 vanilla extract
- 3/4 eggs
- 1 flour
- 3 baking powder
- 2 1/2 baking soda
- 1 1/4 brown sugar
- 1 1/4 cinnamon
- 1 allspice
- 1 salt
- 1/2 nutmeg
- 1/2
- 1/3
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Combine wet ingredients in a large bowl. Combine dry ingredients in a separate bowl.
3. Gradually stir dry ingredients into wet ingredients until batter is smooth (Or use a hand-held mixer at a low speed as I do).
4. Bake in a large greased & lined w/parchment paper deep spring-form baking pan for 50-55-60 min or until tests done w/toothpick or wooden skewer & sides of the cake have separated from the side of the baking pan (My large spring-form baking pan measures 11 in wide & 2.5 in deep).
5. Allow to cool completely. Run a knife along the edges of the pan. Loosen & remove the outer part of the spring-form pan. Cover w/a large rd serving platter & invert the cake. The cake will settle easily onto the platter. Cover cake w/plastic wrap & store in your fridge until 3-4 hours B4 intent to serve (To save space in my fridge, I store the cake on our balcony & put it on 1 of the chair seats to shield it from the warmth of the sun).
6. Dusting w/powd sugar should be left until just B4 dessert is served & will still be fresh that way. If you plan to glaze the cake, that should be done when it is removed from the fridge. This will allow the cake to absorb the glaze & be dry enough to cut & eat easily. I use a basting or pastry brush to generously & uniformly glaze the top & side surfaces of the cake.
7. To serve, gently cut the cake in quarters. From these cuts, you can either cut the remainder of the cake in 12 generous portions or 16 smaller portions. For our grp of 9-10, I have found it more realistic to cut in 16 pieces since this dessert follows a large meal. Our guests can always indulge their appetites w/a 2nd helping & I do not want to waste any part of this cake because the portion size was larger than desired.
8. Note #1 – Oven times can vary, so I suggest ck’ing for doneness at 50 min & reck at 5 min intervals until done to your satisfaction. Cake should still be moist & cooking time should probably not exceed 60 minutes.
9. Note #2 – Altho I posted a pic of the cake having been baked in a bundt baking form, this was my 1st effort & I do not recommend a bundt pan be used. The cake actually overflowed the bundt form & had to be “trimmed” to serve. The spring-form pan works best & I have now posted those pics as well.
Title: Buttermilk-Coconut Pie
Ingredients:
- 1 flaked coconut
- 2 butter
- 1/2 white sugar
- 1 light brown sugar
- 1/2 flour
- 2 eggs
- 4 buttermilk
- 1/2 vanilla
- 2 vanilla ice cream
- 1
Instructions:
1. Set oven to 325 degrees (oven rack to bottom position).
2. Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
3. Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
4. In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
5. Add in eggs, buttermilk and vanilla; beat until well combined.
6. Add/stir in the toasted coconut and chocolate chips.
7. Transfer the mixture into prepared pie shell/s.
8. Place the pie/s onto a baking sheet to catch any spills.
9. Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
10. Cool and serve with whipped cream or vanilla ice cream.
Title: Pastry Wrapped Fudgy Brownie Cups
Ingredients:
- 1 frozen puff pastry
- 4 butter
- 1/4 sugar
- 3/4 eggs
- 2 vanilla extract
- 1 flour
- 2
Instructions:
1. Thaw puff pastry at room temperature for 30 minutes.
2. Preheat oven to 400*F.
3. Melt the chocolate and butter together over low heat, stirring until chocolate is completely melted.
4. Stir in the sugar, then the eggs and vanilla, then the flour.
5. Unfold the pastry on a lightly floured surface; roll into a 15x12" rectangle.
6. Cut into 20 3" squares; press 1 square into the bottom of each 3" muffin cups.
7. Spoon 1 tablespoons brownie batter into the center of each pastry square.
8. Bake for 15-20 minutes or until pastry is golden. Carefully remove from muffin tins and cool on wire racks.
9. Dust with powdered sugar, or serve with ice cream.