lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pan Cake
Ingredients:
- 4 butter
- 1 water
- 3 cocoa powder
- 1 baking powder
- 2 flour
- 2 sugar
- 1/2 milk
- 1 baking soda
- 1 vinegar
- 2 eggs
- 1 vanilla
- 3 butter
- 3 1/2 milk
- 3 cocoa powder
- 1 icing sugar
Instructions:
1. Melt butter, water and cocoa; bring to boil.
2. Mix together in a bowl: baking powder, flour and sugar; pour in boiling liquid.
3. Mix together milk, soda and vinegar; pour into batter. Add eggs and vanilla (batter will be very runny).
4. Pour into an oblong UNGREASED pan 9"x12"x2".
5. Cook in preheated oven on 180°C (400°F) for 30 minutes or until cake springs back when touched.
6. When cooked remove from oven and cut into 15 squares (while still hot); leave in pan.
7. Frosting: Melt butter. Add milk and cocoa, then add sugar gradually; stir until shiny.
8. Pour frosting over cut cake.
9. Let stand until cool, then refrigerate-- Keep in fridge.
Title: Chocolate Delight
Ingredients:
- 3/4 margarine
- 1 1/2 flour
- 3/4 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant chocolate pudding mix
- 3 milk
- chocolate
- chocolate chips
Instructions:
1. Combine margerine, flour and pecans.
2. Press into 13x9in.
3. pan.
4. Bake@ 375 for 15 min.
5. Cool.
6. Combine cheese, sugar, and 1 1/2 c.
7. whipped topping.
8. Blend and spread over crust.
9. Chill.
10. Combine pudding mixes and milk.
11. Beat two min.
12. at med.
13. speed.
14. Spread over cream cheese layer.
15. Spread remaining whipped topping over pudding layer.
16. Garnish with pecans and choc.
17. (opt.) Refrigerate.
18. Note: I like to make sure I always garnish with the pecans, especially when I make this dish for a pot luck, since there are nuts in the crust, people with allergies to nuts will avoid it if they see them on the top.
Title: Simple Last Minute Crepe Dessert
Ingredients:
- 6 prepared vanilla pudding
- 9 cherry pie filling
- 1
Instructions:
1. Take a crepe and spread thinly with pudding from cup.
2. Fold in half, then in half again.
3. Top with a spoonful of pie filling.
4. Repeat with remaining crepes.
Title: Flowerpot Parfait
Ingredients:
- 1 fresh strawberries
- 2 banana
- 1 granola cereal
- 4
Instructions:
1. Line 4 terra cotta pots with foil muffin cups.
2. Spoon in ingredients, alternating berries and banana between yogurt.
3. Top with granola.
4. Note: If you use soy yogurt the parfaits are dairy-free!
Title: Gomer Chocolate Chip Cookies
Ingredients:
- 2 shortening
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 4 eggs
- 2 vanilla
- 2 baking soda
- 1 1/2 salt
- 5 flour
Instructions:
1. Put the brown sugar, white suger, shortening and then the eggs in the bowl; mix them together.
2. Add vanilla, baking soda, salt and flour; mix that together.
3. Add the chocolate chips then mix that together.
4. Bake at 325°F for ten minutes.
Title: Rolled Sugar Cookies
Ingredients:
- 1 butter flavor shortening
- 1 1/2 sugar
- 1/2 brown sugar
- 2 milk
- 3 eggs
- 2 vanilla
- 1 1/2 baking soda
- 1 1/2 cream of tartar
- 1 salt
- 4 1/2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the shortening, sugar and brown sugar. Beat until light and fluffy and add the milk, eggs and vanilla. Beat until creamy.
3. Add the baking soda, cream of tartar and salt.
4. Slowly add the flour until you have a soft dough (it should take about 4 1/2 cups flour, but might take more depending on humidity).
5. Wrap with plastic wrap and chill for 1 hour.
6. On a lightly floured surface (this is why the dough should be soft because it will absorb a lot of flour when rolled) roll dough out to 1/4 inch thick.
7. Cut and bake on ungreased cookie sheet for 5-6 minutes (cookies will not look done).
8. Ice with "Versatile Icing" and let harden.
Title: Sweet Potato Custard
Ingredients:
- 1 sweet potato
- 1/2 banana
- 1 brown sugar
- 2 salt
- 2 raisins
- 1/2 sugar
- 1/4 Splenda sugar substitute
- 1 ground cinnamon
- 1
Instructions:
1. Preheat oven to 325°F; spray a 1-quart casserole with nonstick cooking spray.
2. In a medium bowl, stir together sweet potato and banana; add milk blending well.
3. Add brown sugar, egg yolks, and salt, mixing thoroughly; Pour mixture into the prepared casserole dish.
4. Combine raisins, sugar, and cinnamon and sprinkle over top of sweet potato mixture.
5. Bake 40 to 45 minutes or until knife inserted near center comes out clean.
Title: Strawberry Burritos
Ingredients:
- 4 10-inch flour tortillas
- 1 fresh strawberries
- 1/4 granulated sugar
- 1 confectioners' sugar
- 3
Instructions:
1. Rinse, hull, and slice strawberries and place in a large bowl.
2. Mix with 1/4 cup sugar and stir to blend.
3. Allow to sit, refrigerated, until strawberries are juicy, about 1 hour.
4. Take a moist paper towel and dab it across the face of the tortilla (until tortilla is slightly damp only).
5. Sift confectioners (powdered) sugar all over tortilla until it is reasonably covered.
6. Flip over and do other side the same way.
7. Take 1/4 of the sugared strawberries and place in the middle of the tortilla.
8. Fold up bottom edge and roll up sideways, burrito style.
9. Place burrito on serving plate.
10. Garnish with whipped cream and a little more sifted confectioners sugar (if desired).
11. Repeat with other 3 burritos.
12. Serve at once.
Title: Pound Cake
Ingredients:
- 8 butter
- 3 sugar
- 3 flour
- 6 eggs
- 8 sour cream
- 1/2 salt
- 1 vanilla
- 1 baking powder
Instructions:
1. Cream butter until light and fluffy, gradually add sugar, add eggs one at a time, add sour cream, add flour, salt and vanilla.
2. Pour in tube pan. Bake at 350* for 1 hour 15 minutes. Cook half hour then remove from pan.
Title: Chocolate Marshmallow Brownies
Ingredients:
- 4 butter
- 1 margarine
- 2 sugar
- 4 eggs
- 1 all-purpose flour
- 1/8 salt
- 2 vanilla extract
- 2 miniature marshmallows
- 2
Instructions:
1. Heat chocolate and butter in a saucepan over medium-high heat, stirring constantly, until melted. Stir in sugar, and cook, stirring constantly, until sugar melts. Cool 15 minutes.
2. Add eggs; stir until blended. Add flour, salt and vanilla, stirring until blended. Stir in chocolate morsels and marshmallows, and pour into a greased 9 X 13- inch pan.
3. Bake 350 for 30 to 35 minutes; cool in pan on a wire rack. Cover brownies, and let stand at room temperature 8 hours.
Title: Tufahija (Bosnian Poached Stuffed Apples)
Ingredients:
- 4 apples
- 2 sugar
- 3 water
- 1/2 walnuts
- 1/2 raisins
- 1
Instructions:
1. In a pan large enough for 2 or 4 apples, add enough sugar and water in the above proportions to cover the apples (start with the given amounts and add more as necessary depending on the size and shape of your pan). Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar. Add the lemon juice.
2. Peel and core the apples. If you like, reserve the peelings for step 3. Add the apples to the simmering syrup (you can add all 4 at once if you like, but I find it easier to cook 2 at a time and peel the remaining apples while I wait). Simmer the apples until they are just soft enough to poke with a fork, about 5-10 minutes depending on their size and ripeness. Be sure not to overcook them! Remove and allow to cool.
3. Add the reserved peelings to the syrup (optional), and continue to simmer the mixture until it is reduced by half (about 20-30 minutes). Remove the peelings and cool the syrup, then chill it. The syrup may be stored in the same container as the apples after it is chilled, or it can be kept separately.
4. Meanwhile, coarsely chop the walnuts (some people use a mixture of walnuts and hazelnuts. I personally think it tastes best with walnuts only) and raisins together, and stuff the apples with the mixture when they are cool enough to handle. Chill until ready to serve.
5. Serve the apples cold in individual bowls with some of their syrup, topped with whipped cream.
Title: Boston Tea Party Cake (1956)
Ingredients:
- 1 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 3/4 sugar
- 1/3 shortening
- 1/4 milk
- 2/3 egg
- 1 vanilla extract
- 1/2 brown sugar
- 1/2 cornstarch
- 1 1/2 salt
- 1/4 milk
- 1 butter
- 1 vanilla extract
- 1 sugar
- 1/2 vanilla extract
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour the bottom of a 9" round cake pan.
3. Sift flour, baking soda, salt, sugar and cocoa together in a large bowl.
4. Add shortening and milk and beat at low speed for 1 1/2 minutes.
5. Add egg and vanilla.
6. Beat 1 1/2 minutes more.
7. Turn batter into prepared pan.
8. Bake 30-35 minutes, or until tester comes out clean.
9. Cool.
10. For filling:
11. Blend brown sugar, cornstarch and salt in a saucepan.
12. Blend in egg yolk.
13. Gradually add milk and mix thoroughly.
14. Cook over moderate heat until thickened, stirring constantly.
15. Remove from heat and stir in butter and vanilla.
16. Cover and cool.
17. For topping:
18. Whip cream until thick.
19. Fold in sugar and vanilla.
20. To assemble, slice cake in half horizontally to make 2 layers.
21. Spread filling over bottom layer.
22. Place second layer on top.
23. Spread whipped cream on top of cake.
Title: High Humidity Buttercream Icing
Ingredients:
- 1/4 shortening
- 1/4 butter
- 1/2 margarine
- 4 icing sugar
- 2 cornstarch
- 2 vanilla extract
- 2 lemon juice
- 1
- 2
Instructions:
1. In a large bowl, beat shortening butter and margarine till light and fluffy (about 10-15 minutes).
2. Add icing sugar one cup at a time,beating well after each addition.
3. Combine corn starch and cream. Add to mixture and beat well.
4. Add vanilla extract and lemon. Beat well.
5. Add meringue powder. Beat well.
6. Thin with a little more cream if too thick, to desired consistency.
Title: My Amazingly Soft & Moist Chocolate Sponge Cake
Ingredients:
- 8 self raising flour
- 8 margarine
- 6 granulated sugar
- 3 eggs
- 2 baking powder
- 1/3 cocoa powder
- 1/4 water
- confectioners' sugar
Instructions:
1. Preheat your oven to 180c & grease a 10" round springform cake tin.
2. Warm the margarine up in the microwave for about 20-30 seconds, it needs to be extremely soft but not liquid.
3. In a fairly large bowl, beat the sugar & the warmed margarine together. Unlike a regular sponge, you don't need to do this for more than a couple of minutes - creaming to get it fluffy is not required here!
4. Next beat in the eggs, once they are fully incorporated add the baking powder & cocoa powder. Carefully mix them in then quickly beat the mix for a minute.
5. Mix in the flour, being sure to get it well mixed & break up any lumps that may be lurking.
6. Finally, mix in the water little by little.
7. Pour the cake batter into the tin, level off & place in the centre of the oven to bake for 40 minutes.
8. As soon as 40 minutes have passed, turn the oven off & leave the cake in there for 10-15 minutes before removing.
9. Leave the cake in it's tin for 10 mins then pop out & leave to cool on the serving plate.
10. Once the cake has cooled, give it a generous dusting of confectioners sugar.
Title: Pantespani - Greek Sponge Cake With Orange
Ingredients:
- 6 eggs
- 2 granulated sugar
- 1 salt
- 3 cornstarch
- 2 self-rising flour
- 3 water
- 2/3 margarine
- 3 flour
- 1 water
- 3 -4 granulated sugar
- 1 whole cloves
- 1 cinnamon stick
- 1 orange, juice of
Instructions:
1. In a saucepan, combine all syrup ingredients except the orange juice and orange flower water, and bring to a boil. Boil for 7-8 minutes. Stir in orange juice and prange flower water, remove from heat, and allow to cool.
2. Preheat oven to 340°F (170°C)
3. Beat egg whites, 1/2 cup of the sugar, and the salt to stiff peak stage.
4. In a separate bowl, beat the egg yolks with the remaining 1 1/2 cups of sugar, and slowly beat in all remaining ingredients.
5. Use a spatula to scrape down the sides of the mixing bowl, and when all ingredients have mixed in, beat for 3-4 minutes.
6. With a spatula, gently fold in the egg whites until well blended.
7. Lightly grease bottom and sides of a 15 3/4 X 12 inch (or equivalent) pan with the margarine, dust with flour, and transfer cake batter to the pan.
8. Bake at 340°F (170°C) for 55-60 minutes, until a knife inserted into the middle comes out dry. The top should be a dark gold color.
9. As soon as the cake comes out of the oven, cut into squares or diamonds. Discard the cloves and cinnamon stick and pour the cooled syrup evenly over the top. Allow to cool and absorb the syrup before serving.
10. Note: Do not open the oven during baking except to test for doneness.
11. (Greek pan cakes are baked in pans that are often larger than baking pans used in other countries. The 15 3/4 X 12 inch pan may be available in your market as a roasting pan.).
Title: Cinnamon Sugar Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 baking soda
- 1/2 cinnamon
- 3/4 flour
- 8 cream cheese
- 2 butter
- 2 1/2 powdered sugar
- 1/2 vanilla
- 2 brown sugar
- 2 granulated sugar
- 1/2 cinnamon
- 2 butter
Instructions:
1. Preheat oven to 375.
2. Line a jelly roll pan (15"x10") with parchment paper.
3. In bowl mix together your eggs, sugar, pumpkin, baking soda, cinnamon and flour.
4. Spread onto pan and bake for about 10-15 minutes.
5. Remove from oven.
6. Sprinkle a tea towel with powdered sugar and turn cake out onto towel and remove parchment paper.
7. Slowly roll cake up starting with the shorter end.
8. Leave rolled until cool.
9. Meanwhile make your filling by combining all your filling ingredients in medium bowl and beating until smooth.
10. Once your cake is cool, unroll and spread filling and roll cake back up.
11. Mix together your brown sugar, granulated sugar and cinnamon in bowl.
12. Brush your cake roll with melted butter and then sprinkle with your cinnamon sugar mixture.
13. Refrigerate.
Title: Cranberry Buttercream
Ingredients:
- 1 cranberry jelly
- 4 -5 powdered sugar
- 1 butter
- 1 salt
- 1 -2 vanilla
- 1 milk
Instructions:
1. Melt the cranberry jelly, add it to the mixer/bowl and whip until the bowl is cool to the touch. I used the whisk attachment on my mixer.
2. Add the salt, vanilla, and butter until it starts to come together (1 cup or more, I didn't really measure, and buttercream isn't supposed to be healthy ;) ).
3. When the butter and melted cranberry jelly come together (basically a flavored butter) start adding the sugar until you are at the sweetness level you like.
4. Add some of the milk if the buttercream is too think.
Title: Vienna Revel Cake
Ingredients:
- 2/3 brown sugar
- 1/3 flour
- 1/3 butter
- 3 cinnamon
- 2 instant coffee
- 1/2 eggs
- 1 water
- 3 instant coffee
- 1 hot water
- 1/4 confectioners' sugar
- 1/4 cinnamon
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease 12-cup bundt cake pan.
3. Mix sugar, flour, nuts, butter, cinnamon, and coffee until crumbly; reserve.
4. Blend cake mix (dry), eggs, water, and oil in large mixer bowl, scraping constantly, until moistened, about 1/2 minute.
5. Beat on medium speed, scraping bowl frequently, 4 minutes.
6. Pour 1 2/3 cups batter into prepared pan; sprinkle with about 1 cup of the reserved crumbly mixture.
7. Pour 1 2/3 cups batter over crumbly mixture in pan; sprinkle with remaining crumbly mixture.
8. Pour remaining batter over crumbly mixture.
9. Bake 45 minutes until or until wooden toothpick inserted in center of cake comes out clean.
10. Cool 10 minutes; invert of wire rack.
11. Remove pan; cool completely.
12. Spread cake with spice glaze, allowing some to drizzle down the side.
13. SPICE GLAZE: Dissolve instant coffee in hot water.
14. Mix coffee, confectioner's sugar, and cinnamon.
15. Stir in 1 to 2 teaspoons water until glaze is of proper consistency.
Title: Pride of Iowa Cookies
Ingredients:
- 1 oleo
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 vanilla extract
- 1 flaked coconut
- 1/2 walnuts
- 3 quick-cooking oats
Instructions:
1. Cream oleo and sugars until fluffy.
2. Beat in eggs.
3. Sift flour with baking soda, baking powder and salt.
4. Stir flour mixture into creamed mixture.
5. Add vanilla extract.
6. Mix in coconut, nuts and rolled oats until uniformly blended.
7. Roll into 1 1/4 inch balls and space 2-inches apart on lightly greased baking sheets.
8. Using your fingers, flatten balls into patties about 1/4" thick, evening up ragged edges.
9. Bake in 375°F oven 8-10 minutes or until pale golden brown.
10. Remove to wire rack to cool.
Title: Brownies-Gluten Free-Low Glycemic
Ingredients:
- 1/2 butter
- 1/2 cocoa powder
- 3/4 turbinado sugar
- 1/4 eggs
- 2 vanilla extract
- 1 cornstarch
- 2 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease 9" square pan.
3. Melt butter on the stovetop. Do not "cook" the butter, just soften it to a warm liquid and remove from the heat.
4. Stir cocoa and butter together in mixing bowl until combined well.
5. Stir in all remaining ingredients except almond meal until smooth.
6. Stir in almond meal.
7. Spread mixture in baking pan.
8. Bake 25 minutes.
9. Allow to cool at least 1 hour before serving.
Title: Mary's White Fruitcake
Ingredients:
- 1 1/2 - 2 bleached sultana raisins
- 1 1/2 butter
- 3/4 white sugar
- 1 1/2 flour
- 3 3/4 eggs
- 6 lemons, juice and zest of
- 15
- 2
Instructions:
1. Prepare pans: Two 8" x 3" loaf pans and two 9" x 5" loaf pans OR One 8" square cake tin and one 6" square cake tin. Cut heavy brown paper to fit pans. Generously butter inside of pans, then place paper inside pans, and generously butter the paper. This helps prevent the cakes from drying out during storage.
2. Prepare fruit and nuts: Soak raisins in water, overnight if possible. Drain well.Roughly chop almonds.Cut glace cherries into quarters.
3. Beat together butter and sugar.
4. Add 8 whole eggs and 7 egg yolks to butter/sugar mixture. Mix well.
5. Add fruit and nuts, lemon juice and rind, and flour, stirring well after each addition. Keep stirring until batter is well mixed.
6. Beat egg whites until stiff. Fold into batter.
7. Put batter into prepared pans.
8. Bake about 3 hours in 300 degree F. oven.
9. Let cool ten minutes in pans. Leaving the paper on the cakes, remove cakes from pans and let cool completely on racks. Wrap tightly in saran and then foil. Store in refrigerator or in a cool, dry place for several weeks, or freeze for up to one year.
Title: Scotch Shortbread
Ingredients:
- 250 butter
- 1 icing sugar
- 2 cornflour
- 2 plain flour
- 1 salt
- plain flour
Instructions:
1. Adjust your oven shelves for biscuit/cookie baking.
2. Preheat your oven to 180 degrees C or 350 degress F.
3. Lightly grease your biscuit/cookie trays.
4. Sift together the pinch of salt, 2 dessertspoons of cornflour and 2 cups of plain flour to make sure that there are no lumps in the mixture.
5. Cream the 250 grams butter and 1 cup sifted icing sugar until light in colour and fluffy.
6. Do not over beat.
7. Gradually add the sifted ingredients to the creamed butter and icing sugar mix.
8. You may want to fold the last bit of the sifted ingredients in by hand.
9. Turn mixture out onto a floured board.
10. Flour your hands and roll mixture into a long roll about 14 to 16 inches long.
11. Slice the roll into about approximately 1/4 inch thick slices.
12. Place on the trays and bake until golden brown.
13. Cool and place in an air tight tin.
Title: Luscious Lemon Cookies (Raw Foods)
Ingredients:
- 1/4 lemon zest
- 3/4 lemon juice
- 2 cashews
- 2 unsweetened coconut
- 1/4
- 1/2 - 1
Instructions:
1. Put all ingredients into a blender and process until smooth.
2. Shape into cookies and place on mesh dehydrator sheets.
3. Dehydrate at 105 -115F for 8-10 hours, or until outside is dry and the cookie is chewy.
4. NOTE: If you're not using a high-speed blender, blend the cashews first before adding the other ingredients. "Finely grind them".
Title: Caledonian Wedding Cake
Ingredients:
- 4 raisins
- 4 currants
- 4 figs
- 1/2 brown sugar
- 1 flour
- 4 butter
- 4 sherry wine
- 4 brandy
- 16 eggs
- 16 nutmeg
- 32 cinnamon
- 2 baking soda
- 1 salt
- 1
Instructions:
1. Bake 10 hours in a slow oven.
2. One-quarter of this makes a nice large cake; full quantities, 4 stories high.
Title: Chocolate Nuggets
Ingredients:
- 6 evaporated milk
- 2/3 graham cracker crumbs
- 2 1/2 confectioners' sugar
- 1/2 pecans
- 1 1/4
- 1
Instructions:
1. In a heavy medium saucepan over very low heat, combine chocolate chips and evaporated milk.
2. Cook until chocolate melts completely.
3. Remove from heat and stir in graham cracker crumbs, confectioners' sugar, 1/2 cup pecans and extract (or liqueur).
4. Let stand 30 minutes.
5. Form into one-inch balls and roll in remaining pecans.
6. Refrigerate at least one hour or until well chilled.
Title: Ground Cherry Pie
Ingredients:
- 1 eggs
- 1 salt
- 2 sugar
- 1/8 flour
- 2/3 milk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 425°F.
2. Line a pie pan with pastry and fill with ground cherries.
3. Beat eggs with salt; add sugar and flour.
4. Add milk and vanilla; stir well.
5. Pour over cherries and bake for ten minutes, then reduce the temperature to 350F and continue baking for an additional 25 to 30 minutes or until knife inserted in center comes out clean.
6. Serve plain or garnished with lightly sweetened whipped cream (also delicious with a meringue topping).
Title: Hazelnut Butter Shortbread
Ingredients:
- 2/3 hazelnut butter
- 1/3 butter
- 10 sugar
- 1 3/4 unbleached flour
Instructions:
1. If the hazelnut butter has separated, be sure to stir it very well before measuring.
2. Measure it out into a mixing bowl.
3. Add the butter to the hazelnut butter, and cream well.
4. Add the sugar, and cream well.
5. At this point there should be no hazelnut butter or butter lumps remaining.
6. Mix in the flour.
7. Scoop out the dough with a melonballer, and place on ungreased cookie sheets.
8. Press slightly to flatten.
9. Bake the shortbreads at 300°F for 15 to 20 minutes, until very lightly browned around the edges.
10. Allow the cookies to cool completely before removing them from the trays.
11. Store them in an airtight container.
Title: Low Carb Chocolate Cream Pie
Ingredients:
- 2 coconut oil
- 2 ghee
- 3 salt
- 1/4 vanilla extract
- 1 Splenda granular
- 1/4 heavy whipping cream
- 1 cream cheese
- 4 sugar-free instant chocolate pudding mix
- 2 water
- 2
Instructions:
1. Crust.
2. Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust.
3. Filling.
4. Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour.
5. I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!
Title: Healthier Chocolate Cake
Ingredients:
- 1/2 boiling water
- 1/2 sugar
- 1/2 pumpkin
- 1 1/4 olive oil
- 1/2 vanilla extract
- 1/4 eggs
- 2 whole wheat pastry flour
- 2 baking powder
- 1 baking soda
- 1 nonfat milk
- 2 walnuts
- 1/2 sugar
- 1
- 1/4
- 1/2
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Coat a spring form cake pan with cooking spray and coat lightly with flour.
2. Combine cocoa and baking chocolate in a bowl and add boiling water stirring until chocolate melts. Set aside.
3. Combine sugar, vanilla, egg, milk and pumkin puree. Add flour, baking powder and baking soda to mixture. Combine.
4. Stir in cocoa and dark chocolate chips to mixture and combine with batter. Spoon the batter into prepared pan. Sprinkle cake with topping ingredients.
5. Bake for 50-60 minutes or until wooden pick inserted in center comes out clean.
6. Cool in pan for at least 10 minutes and remove form pan. Cool completely.
7. Combine frosting ingredients and spread over cake. Enjoy!