lumicero/recipes-ing2inst huggingface dataset:
Title: Tia Maria Torte
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 milk
- 8 heavy whipping cream
- 2/3 powdered sugar
- 1 vanilla
- 2 -3
- 1
Instructions:
1. For cookies:
2. PREHEAT oven to 375°F.
3. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
5. CHILL metal mixing bowl in freezer. Then beat whipping cream till soft peaks form. Sift in powdered sugar and vanilla and beat till firm peaks form.
6. MIX together milk and Tia maria in bowl. Dip cookies in mixture, then arrange in layer at bottom of springform, using some cookies to line sides of pan. Add layer of whipped cream, then another layer of cookies. Alternate cookies and whipped cream until cookies are finished, then cover rest of dessert in whipped cream.
7. SPRINKLE slivered almonds on sides of torte. Carefully place chocolate curls at top of cake. You can also place a strawberry in the top center for an elegant look.
8. Refrigerate for at least 12 hours prior to serving.
9. Enjoy!
Title: No Bake Maple Syrup Pie
Ingredients:
- 1/2 cold water
- 1/4 all-purpose flour
- 1 maple syrup
- 1 egg
- 2 butter
- 1
Instructions:
1. Whisk water with flour until smooth; stir in syrup.
2. Stir in egg.
3. In a small heavy saucepan, cook over medium -low heat, stirring, until thick, 5-6 minutes.
4. Add butter & stir till melted.
5. Pour into baked pie crust.
6. Let cool.
Title: Langues De Chat
Ingredients:
- 4 butter
- 1/2 brown sugar
- 2 vanilla extract
- 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat to 325F.
2. Cream buttern and sugar until pale and fluffy. Gradually beat in egg whites and vanilla. Mix in flour until just blend.
3. Spoon mixture into pastry Bag.
4. Bake 10-12 minutes.
Title: Simple Fruit Cocktail Cobbler
Ingredients:
- 1 self-rising flour
- 1/4 milk
- 1/4 white sugar
- 1/4 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 325°.
2. Dump entire can of fruit into small casserole dish.
3. Add flour, milk and sugar evenly to fruit. DO NOT STIR IT.
4. Dot entire surface with butter.
5. Bake until golden brown. About 45-50 minutes.
Title: Cappuccino Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 1/4 sugar
- 1/2 brown sugar
- 1 hazelnuts
- 1/2 butter
- 1/2 - 1 vanilla extract
- 1 hazelnut extract
- 1 egg
Instructions:
1. Preheat oven to 375F degrees.
2. Mix all dry ingredients into large mixing bowl, thoroughly blend mixture with hands.
3. Add butter, egg, and vanilla.
4. Mix until all is blended.
5. Shape into walnut size balls and place 2" apart on a parchment lined baking sheet.
6. Bake for 12 to 15 minutes.
7. Cool 5 minutes on baking sheet.
8. Remove to racks to finish cooling.
Title: Pecan Bread Pudding
Ingredients:
- 4 pecans
- 1/2 eggs
- 2 salt
- 1/4 vanilla
- 1 milk
- 2
Instructions:
1. Cut buttered bread into strips.
2. Arrange in layers in a buttered baking dish with pecans on each layer.
3. Beat eggs slightly.
4. Add sugar, salt, vanilla and milk.
5. Mix well and pour over bread.
6. Sprinkle pecans on top and bake at 325° about 1 hour.
Title: Caramel Flan (Pudin De Caramelo)
Ingredients:
- 2 sugar
- 2 sweetened condensed milk
- 28 milk
- 6 eggs
- 4 pure vanilla extract
- 1/2 salt
Instructions:
1. Adjust oven rack to middle position and preheat oven to 325°F. Place clean kitchen towel in roasting pan. Set 9-inch round baking pan on top of towel. Set tea kettle or pot of water to boil.
2. Meanwhile, combine sugar and 1/2 cup water in medium heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally, until the sugar turns deep amber, 10 to 12 minutes. Immediately pour the caramel into the baking pan and swirl to coat to the bottom. Allow it to set, 5 to 10 minutes.
3. Place the sweetened condensed milk, milk, eggs, vanilla, and salt in a blender and blend until thoroughly combined, about 1 minute. (Alternatively, you may whisk the ingredients together by hand in a large bowl). Pour the flan mixture over the set caramel.
4. Open the oven door and set the roasting pan and flan in the oven. Carefully pour hot water into the roasting pan—water should reach halfway up the sides of the flan pan. Bake until flan is set, but still a bit wobbly, about 1 hour.
5. Remove cake pan from roasting pan and cool on rack, about 15 minutes. Chill completely in refrigerator, 2 to 3 hours. Run a knife along the flan edges and invert onto serving plate. Serve.
Title: Best Cookies & Cream Cupcakes
Ingredients:
- 2 1/3 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 12 light brown sugar
- 2 vanilla extract
- 2 eggs
- 4 buttermilk
- 1 1/2 powdered sugar
- 1 3/4 vanilla extract
- 2
- 3
- 1/2
- 6
- 12
Instructions:
1. To make the cupcakes, preheat the oven to 350 degrees F. Line two cupcake pans with paper liners.
2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.
3. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to overmix.
4. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.
5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.
Title: Pesach Chocolate Cake
Ingredients:
- 9 eggs
- 8 bittersweet chocolate
- 8 sugar
- 1 vanilla
- 1
Instructions:
1. Beat whites until stiff.
2. Beat yolks and sugar for 10 minutes.
3. Add the cooled, melted chocolate and nuts.
4. Fold all the ingredients together.
5. Bake at 350 degrees F for 40 minutes.
Title: Mocha Layer Cake with Chocolate-Rum Cream Filling
Ingredients:
- 4 unsalted butter
- 1/4 sugar
- 1/4 dark rum
- 22 vanilla extract
- 1/3 water
- 2 sugar
- 1/4 dark rum
- 2 vanilla extract
- 2 instant coffee powder
- 1 1/2 cake flour
- 3/4 baking soda
- 2/3 eggs
- 3 sugar
- 1/2 cream of tartar
- 3 salt
- 3/4
- 1/4
Instructions:
1. For filling and topping: Stir first 3 ingredients in heavy large saucepan over medium-high heat until sugar dissolves and cream comes to simmer.
2. Remove from heat.
3. Add 20 ounces chocolate; whisk until melted and smooth.
4. Whisk in rum and vanilla.
5. Transfer 1 cup warm chocolate mixture to small bowl; whisk remaining 2 ounces chocolate into mixture in bowl and set aside for topping.
6. Cover; let stand at room temperature.
7. Transfer remaining chocolate mixture to large bowl to use as filling; chill until cold and thick, at least 6 hours and up to 1 day.
8. For syrup: Stir water and sugar in small saucepan over low heat just until sugar dissolves.
9. Remove from heat; mix in rum.
10. Cover and let stand up to 1 day.
11. For cake: Preheat oven to 350°F.
12. Butter 9x9x2-inch metal baking pan.
13. Line bottom with waxed paper; butter paper.
14. Combine vanilla and coffee powder in cup; swirl to dissolve coffee.
15. Sift flour, cocoa, and baking soda into small bowl.
16. Using electric mixer, beat egg yolks and 1/2 cup sugar in medium bowl until very thick and light in color, about 3 minutes.
17. Beat in vanilla-coffee mixture.
18. Using clean dry beaters, beat egg whites, cream of tartar, and salt in large bowl until soft peaks form.
19. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
20. Fold 1/3 of whites into yolk mixture.
21. Fold in half of flour mixture.
22. Fold in half of remaining whites, then remaining flour mixture, then remaining whites.
23. Transfer batter to prepared pan; gently spread to even thickness.
24. Bake cake until puffed and tester inserted into center comes out clean, about 18 minutes.
25. Cool in pan on rack (cake may shrink slightly).
26. Cut around pan to loosen cake.
27. Turn out onto work surface; peel off paper.
28. Using long serrated knife, cut cake horizontally in half.
29. Place 1 half, cut side up, on platter.
30. Drizzle half of syrup (about 3 1/2 Tablespoons) over cake.
31. Using electric mixer, beat cold chocolate filling until thick and lighter in color, less than 1 minute.
32. Spread all of filling evenly over cake layer, aligning with sides of cake (filling will be about 1 inch thick).
33. Drizzle remaining syrup over cut side of second cake layer.
34. Place second layer, syrup side down, atop filling; press to adhere.
35. Rewarm topping over low heat just until pourable.
36. Pour topping onto top center of cake.
37. Using small spatula, spread topping to edges, being careful to keep it from spilling over.
38. Chill cake up to 1 day, covering loosely with foil or with cake dome after 2 hours of chilling.
39. Cut cake into 16 squares and serve.
Title: Coffee & Walnut Cream Cookies (Biscuits)
Ingredients:
- 250 plain flour
- 125 butter
- 55 caster sugar
- 1/2 vanilla extract
- 1 egg
- 18 walnut halves
- 185 unsalted butter
- 120 icing sugar
- 1 instant coffee granules
- 1 hot water
- 1 walnuts
- 125 icing sugar
- 160 instant coffee granules
- 2 hot water
- 1 butter
- 1
Instructions:
1. Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
2. Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
3. Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
4. Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
5. When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
6. Spread the top of each cookie with icing and top with a walnut half.
7. Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
8. Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.
Title: Chocolate Dipped Strawberries - 4 Ways!
Ingredients:
- 12 strawberries
- 8 dark chocolate
- 4 white chocolate
- coconut
Instructions:
1. Melt the dark chocolate in a bowl set over a small pot of simmering water. In a separate bowl, melt the white chocolate.
2. Impale a strawberry with a skewer and dip it into the melted dark chocolate, just short of the leaves. Lay the strawberry on a parchment-lined baking sheet while the chocolate hardens. Lightly drizzle some white chocolate over the dark and leave to completely set.
3. OR -> Dip strawberries into melted chocolate and then immediately roll in your choice of Rice Krispies OR coconut OR chopped nuts. Lay on a baking sheet to set.
Title: Egyptian Sweet Couscous Dessert
Ingredients:
- 1 couscous
- 2 rose water
- 2 sweet butter
- 3 pistachio nut
- 1/4 powdered sugar
- 1/4 cinnamon
- 1/2 pomegranate seeds
- 1/2 - 1
- 1
- 1/2
Instructions:
1. Bring fruit juice & rose water to a boil, add couscous, stir well, cover, remove from heat & let stand 15 minutes. Fluff with a fork.
2. Rub well into grains 3 Tbs. melted sweet butter.
3. Combine couscous with 1/4 cup each finely ground blanched almonds and pistachio nuts.
4. Mound on serving platter and sprinkle with mixture of powdered sugar & cinnamon.
5. Garnish with kufeta (candy-coated almonds) & pomegranate seeds.
Title: Krispy Kreme Bread Pudding
Ingredients:
- 24 sweetened condensed milk
- 1 eggs
- 1 raisins
- 2 salt
- 1 ground cinnamon
- 1 butter
- 1 powdered sugar
- 1/2 white rum
- 3
- 2
Instructions:
1. preheat oven to 350.
2. spray a 13x9 inch glass dish with cooking spray.
3. In a very large bowl, tear or cut the doughnuts into 1 inch cubes.
4. In another bowl combine the milk, fruit, eggs, raisins, salt and cinnamon.
5. Pour mixture over doughnuts and stir to combine.
6. Pour doughnut mixture into tray.
7. Bake the pudding for one hour.
8. To make the butter rum sauce, melt the butter in a saucepan over low heat.Slowly stir in powdered sugar. Remove from heat and whisk in rum, pour over pudding.
Title: Chocolate Bavarian Torte
Ingredients:
- 1 cream cheese
- 8 dark brown sugar
- 2/3 vanilla extract
- 1 salt
- 1/8 heavy cream
- 1 non-dairy whipped topping
Instructions:
1. Bake cake layers according to package directions.
2. Remove from pans.
3. Let cool.
4. Split each layer in half.
5. Cream brown sugar, vanilla, cream cheese and salt until sugar is dissolved and mixture is light and fluffy.
6. Fold in whipped cream or Cool Whip® topping.
7. Put one layer on plate.
8. Top with some of filling.
9. Add next layer.
10. Top with more filling.
11. Add third layer.
12. Top with more filling.
13. Add top layer and spread the rest of filling on top.
14. Garnish with chocolate curls or sprinkle with cocoa.
15. refrigerate.
16. Note: An easy way to make chocolate curls:
17. Melt a cup of chocolate chips with a teaspoon of Crisco shortening and pour (about 1/4-inch thick) on the back of an ungreased cookie sheet or baking pan.
18. Let it sit until it firms up (don't refrigerate) and then take a spoon and scrape a long line of chocolate.
19. It will curl as you scrape.
20. Or use small metal pancake turner to form curls.
21. Hold pancake turner at 45° angle and scrape chocolate into curls.
Title: Pioneer Chocolate-Potato Cake
Ingredients:
- 3/4 butter
- 2 sugar
- 4 eggs
- 2 all-purpose white flour
- 2 baking powder
- 1 nutmeg
- 1 ground cloves
- 1 cinnamon
- 2 cocoa powder
- 1/2 salt
- 1/2 baking soda
- 1 buttermilk
- 1 mashed potatoes
- 1 vanilla
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream the butter and sugar together until very fluffy and light. Beat in the egg yolks, one at a time, very well.
3. Sift together the flour, baking powder, nutmeg, cloves, cinnamon, cocoa powder, salt and baking soda.
4. Blend together the buttermilk and potatoes.
5. Stir the dry ingredients into the creamed mixture alternately with the buttermilk mixture. Stir in the vanilla.
6. Beat the egg whites until stiff but not dry and fold into the mixture. Turn mixture into two greased eight inch square baking pans and bake forty-five minutes, or until done. Yield: Two cakes.
7. The New York Times Heritage Cook Book.
Title: Shoo-Fly Pie
Ingredients:
- 1 1/4 flour
- 1/2 sugar
- 1/2 nutmeg
- 1 cinnamon
- 1/3 margarine
- 3/4 molasses
- 1/8 cold water
- 1/2 baking soda
- 9
Instructions:
1. Sift together dry ingredients and cut in margarine as for pie crust. Stir in molasses, water and baking soda, and pour into the unbaked pie crust.
2. Bake 15 minutes at 425F and 35-40 minutes at 350°F.
Title: Pressure Cooker (Or Steamed) Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3 -4 cocoa powder
- 3/4 baking powder
- 1 salt
- 2 eggs
- 3/4 sugar
- 50 butter
- 2 milk
- 1/2 - 1
Instructions:
1. Sift together flour, cocoa, baking powder, salt.
2. Beat eggs and sugar till sugar dissolves.
3. Add melted butter and prserves; mix well.
4. Fold in flour mixture.
5. Add enough milk to make thick batter; beat until smooth.
6. Pour into greased 8-inch round pan.
7. Steam in pressure cooker (without weight) for 30 minutes.
8. Remove lid, let steam for 5 minutes more. Let cake cool uncovered; remove from pan when cool.
Title: South African Melktert (Milktart)
Ingredients:
- 2 prepared graham cracker crusts
- 1 milk
- 1 1/4 cake flour
- 1 white sugar
- 1 vanilla extract
- 1 salt
- 1 eggs
- 4 margarine
- 1 cinnamon
- 2
Instructions:
1. Heat 3 cups of milk to boiling point.
2. Mix remaining milk, flour, sugar, extracts, salt and egg yolks together and add to hot milk.
3. Cook until very thick and remove from stove.
4. Whisk egg whites to stiff peak stage and add to milk mixture after it has been off the stove for 5 minutes.
5. Stir in margarine and pour mixture into ready-made pie shells.
6. Sprinkle with cinnamon.
7. Refrigerate to cool and set.
Title: Texas Candy Cake
Ingredients:
- 1/2 pitted dates
- 1/2 flour
- 1/2 pecans
- 1 flaked coconut
- 4 1/3 sweetened condensed milk
- 4
- 1
Instructions:
1. Make two weeks prior to serving.
2. Preheat oven to 250 degrees F. Grease and flour 10 inch bundt pan or tubed pan with removable bottom.
3. Combine cherries, pineapple and dates in large bowl. Sprinkle with flour; toss to coat well.
4. Add pecans and coconut; toss to mix.
5. Add milk and mix well.
6. Spoon into prepared pan, smooth out top.
7. Bake for 1-1/2 hours. Cool in pan on rack. Remove from pan and wrap tightly in foil or place in an air-tight container. Refrigerate for at least 2 weeks to mellow flavors.
8. Keep in an air-tight container in the refrigerator for up to a month.
Title: Black and Blue Berry Rugelach
Ingredients:
- 1 unsalted butter
- 8 cream cheese
- 1/4 sugar
- 2 1/2 flour
- 1/4 salt
- 3/4 walnuts
- 1/2 cinnamon
- 1
- 3/4
- 1
Instructions:
1. Beat the butter, cream cheese, and two tablespoons sugar at high speed until fluffy.
2. Mix in the flour and salt at low speed.
3. Place the dough on a lightly floured surface; divide into 6 equal portions. Shape into disks, wrap in wax paper, and refrigerate for 30 minutes.
4. Position a rack in the center of the oven and preheat to 350.
5. Line a large cookie sheet with parchment paper.
6. In a small bowl, stir together the walnuts, blueberries, remaining 1/4 cup sugar, and cinnamon.
7. On a lightly floured surface, unwrap a piece of dough and roll it out to an 8-inch round.
8. Using an offset spatula, spread two tablespoons jam over the surface, leaving a 1/2-inch border.
9. Cut the dough into 8 pie-slice-like triangles.
10. Sprinkle two heaping tablespoons of the walnut mixture on top.
11. Roll up each triangle from the outside in; bend slightly into a crescent shape.
12. Place 1-inch apart on the prepared baking sheet.
13. Repeat with more of the dough and walnut mixture until the sheet is full.
14. Brush with the egg white and sprinkle with sugar.
15. Bake until golden, about 22 minutes.
16. Transfer the cookies to a rack to cool completely.
17. Repeat with the remaining dough.
Title: Apricots in Marsala
Ingredients:
- 12 apricots
- 1/4 marsala
- 1 1/4 vanilla pod
- 2 heavy cream
- 1 confectioners' sugar
- 2/3 ground cinnamon
- 1 plain yogurt
- 1/4
- 2/3
Instructions:
1. Halve and pit the apricots, then place in a bowl of boiling water for about 30 seconds. Drain well, then slip off their skins.
2. Place the superfine sugar, Marsala, orange rind, vanill pod and 1 cup water in a pan. heat gently until the sugar dissolves. Bring to a boil, without stirring then simmer for 2-3 minutes.
3. Add the apricot halves to the pan and poach for 5-6 minutes or until just tender. Using a slotted spoon, transfer the apricots to a serving dish.
4. Boil the syrup rapidly until reduced by half, then pour over the apricots and let cool. Cover and chill. Remove the orange rind and vanilla pod.
5. Whip the cream with the confectioner's sugar and cinnamon until forms soft peaks. Fold in the yogurt. Serve in a bowl with the apricots.
Title: Strawberry Schaum Torte
Ingredients:
- 8 sugar
- 2 white vinegar
- 1 vanilla extract
- 1 salt
- 1/4 fresh strawberries
Instructions:
1. In a large mixing bowl, beat the egg whites on high speed until soft peaks form. Reduce speed to medium. Add sugar, 2 tbsp at a time, beating until stiff and glossy peaks form. Beat in the vinegar, vanilla and salt.
2. Spread into a greased 10 in spring form pan. Bake at 300 degrees for 65-70 min or until lightly browned. Remove to a wire rack to cool (the meringue will fall) Serve with strawberries and whipped cream. Store leftovers in the fridge.
Title: Chocolate Caramel Layer Brownies
Ingredients:
- 18 1/4 margarine
- 1/2 butter
- 1 evaporated milk
- 35
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13x9 inch pan.
3. Combine dry cake mix, melted margarine, and 2/3 cup evaporated milk in large bowl and mix well.
4. Spread half of batter (about 2 cups) in greased pan.
5. Bake for 15 minutes.
6. Meanwhile, heat caramels with remaining 1/3 cup evaporated milk over low heat in small saucepan until melted, stirring constantly.
7. Remove pan from oven, sprinkle with 1 cup of candy.
8. Drizzle with caramel mixture.
9. Drop remaining batter by heaping spoonfuls over caramel mixture.
10. Sprinkle with remaining 2/3 cup of candy.
11. Return to oven and bake for additional 20 - 24 minutes or until center is set.
12. Cool 1 hour or until completely cooled.
Title: Butterscotch Pudding Dessert
Ingredients:
- 1 instant butterscotch pudding mix
- 3 milk
- 5 1/2 Cool Whip
- 2 cream cheese
- 1 sugar
- 1/2 pecans
- 1/4
Instructions:
1. Crush pecan sandies, and place in the bottom of a 9x13 baking dish
2. Put cream cheese and sugar in mixing bowl and mix until creamy.
3. add 1/2 cup milk to cream cheese and continue to mix.
4. add 1 container Cool Whip to cream cheese mixture, mix until smooth and creamy.
5. pour/spoon cream cheese mixture over Pecan Sandies, and spread as carefully as you can.
6. in Mixing bowl, put the 3 packages of butterscotch pudding mix and 5 cups of milk, mix until smooth, and pour over cream cheese mixture in pan. Put in fridge and allow pudding to set (about 30 minutes).
7. Remove from fridge and top with remaining container of cool whip; sprinkle chopped pecans. Serve or return to fridge until serving time.
Title: Pumpkin Pistachio Cannoli
Ingredients:
- 4 mascarpone cheese
- 3/4 confectioners' sugar
- 3/4 canned pumpkin
- 1/2 ricotta cheese
- 1 pumpkin pie spice
- 1/2 pistachio nuts
- 1/2 pecans
- 12
Instructions:
1. In a large bowl, stir together mascarpone cheese, confectioners sugar, pumpkin, ricotta and pumpkin pie spice until smooth. Stir in 1/4 cup nuts. Set aside.
2. In a chilled mixing bowl, beat cream with an electric mixer until stiff peaks form. Fold into pumpkin mixture. Cannoli can be made immediately or filling can be covered and chilled up to 4 hours.
3. To serve, spoon pumpkin mixture into a self-sealing plastic bag. Snip a 3/4 inch hole in one corner. Pipe filling into each cannoli shell so pumpkin filling extends to ends of shell. Sprinkle the ends with remaining nuts. Arrange on a serving platter and dust with confectioners sugar.
Title: Ultimate Chocolate Peanut Butter Torte
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 3 flour
- 1 salt
- 1/2 peanut butter
- 1 chocolate chips
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degree F.
2. Grease two 8 inch circular pans and line with parchment.
3. In a bowl, combine melted butter and cocoa and stir until cocoa has dissolved.
4. Add sugar and stire until well-combined.
5. Add eggs and continue to mix well.
6. Fold in vanilla, flour and salt.
7. Fold in chopped Reese’s peanut butter cups.
8. Divide between the pans and bake for approximately 25 minutes.
9. Allow to cool and remove from pan.
10. Spread 1/4 cup peanut butter over one layer and top with the second layer.
11. Melt the chocolate and drizzle over the cake.