lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cream Puffs With Strawberry Truffle Filling
Ingredients:
- 1 butter
- 2 boiling water
- 2 flour
- 1/3 sugar
- 2 salt
- 1/2 eggs
- 8 cream cheese
- 2
- 1
- 16
- 1
Instructions:
1. Grease a baking sheet and preheat oven to 400°F.
2. In a medium saucepan, melt butter in the boiling water.
3. Add flour, cocoa, sugar and salt while stirring vigorously.
4. Cook until mixture forms a ball that won't separate.
5. Remove from heat and cool for 10 minutes. Add eggs one at a time, beating after each addition until smooth.
6. Drop about 1/4 cup batter for each puff on a greased baking sheet and space puffs about 3 inches apart.
7. Bake for 25-30 minutes.
8. Meanwhile, melt chocolate chips in top of a double boiler.
9. In a separate bowl, beat cream cheese and jam until smooth.
10. Beat in melted chocolate then stir in whipped topping.
11. When puffs have been removed from oven, allow them to cool for a few minutes, then split them in half and remove any soft dough inside.
12. Cool completely then fill with cream cheese mixture.
Title: Tiramisu Piemontese
Ingredients:
- 700 mascarpone
- 6 eggs
- 100 sugar
- 1/2 marsala wine
- 250 espresso coffee
- 600 ladyfingers
Instructions:
1. Separate eggs. Beat together yolks, sugar, wine and mascarpone until the mixture attains a smooth creamy texture.
2. Whip the eggwhite vigorously until it becomes solid--if available, electric whip will help immensely. (do this patiently with "high energy", if it is not solid enough the end result will be soggy and soupy!).
3. Carefully fold in the whipped eggwhite into the mascarpone/york mixture, blend them well and evenly.
4. Mix 2 teaspoonful of sugar into the coffee, then pour in a container large enough to dip savoiardi/lady fingers comfortably.
5. Dip each pieces of biscuits into the coffee quickly, (wet the entire surface for a moment but not until it gets soggy all the way through) lay them neatly in one layer at the bottom of a large square/rectangular baking dish (or 2 medium).
6. Pour half of the cream (mascarpone/egg mixture) evenly over the savoiardi, then sprinkle the sweetened cocoa powder to cover the surface.
7. Lay another layer of savoiardi on top, repeat with the cream, then top it off with unsweetened pure cocoa powder.
8. Chill it in the fridge for a couple of hours before serving.
Title: Otoro's Ultimate Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 bread flour
- 1 baking soda
- 1/2 salt
- 8 unsalted butter
- 3/4 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1/2 pure vanilla extract
- 11 1/2 bittersweet chocolate chips
- 1 pecans
Instructions:
1. Position the racks in the lower and upper thirds of the oven and preheat oven to 350ºF. Line two baking sheets with parchment paper.
2. Sift together both flours, the baking soda and salt into a medium bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed for about 5 minutes, or until pale, light and fluffy. Scrape down the sides of the bowl as necessary. Beat in the eggs and vanilla until thoroughly combined. Reduce the speed to low, add the dry ingredients, and mix until the flour is completely blended, scraping the bowl as necessary.
4. Remove the bowl from the mixer and fold in the chocolate and nuts until evenly distributed. (The dough can be refrigerated, well wrapped, up to a week or frozen for up to one month).
5. Drop the dough by heaping tablespoon (or use a cookie scoop), 2 inches apart, onto the prepared pans, I usually can fit 8 on a half sheet pan. Flatten each cookie slightly. Bake for 11-15 minutes (depending on your oven), or until golden, rotating the pans halfway through baking. Transfer the cookies to a cooling rack and cool completely, if you can wait that long. Bon Appetito.
Title: Banana "Ice Cream" (Dairy-Free)
Ingredients:
- 1 -2 banana
- 1/2 vanilla extract
- 1
Instructions:
1. Peel ripe bananas and freeze them on a plate, in a ziplock, or wrapped in parchment paper for 5-10 hours until solid.
2. Break bananas and add to blender with vanilla.
3. Add 1-3 Tbsp of mix-ins or toppings.
4. Blend on high until creamy. Stir as needed. Add a tiny bit of water to thin if blender keeps getting stuck.
5. Serve into bowls or ice cream cones.
Title: Pecan Cracker Jacks
Ingredients:
- 4 pecans
- 1 unsalted butter
- 4 brown sugar
- 1 light corn syrup
- 1/2 sorghum molasses
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 250ºF .
2. Combine popcorn and pecans in a metal bowl or on a cookie sheet and place in the preheated oven.
3. Combine the rest of the ingredients in a saucepan and stir over medium heat, bringing mixture to a boil.
4. Using a cooking thermometer, bring mixture to a hard-ball stage - 260 degrees (syrup will form a hard, but workable, ball if dripped into cold water).
5. This will take about 20 minutes or until you notice the mixture turning dark brown.
6. Remove popcorn and pecans from the oven. Working quickly, drizzle the caramel mixture stream over them.
7. Put mixture back in the oven for 15 minutes and stir well every five minutes to ensure even coating.
8. Cool and store in a covered container.
Title: Almond Brown Sugar Brownies
Ingredients:
- 2/3 shortening
- 5 sugar
- 1 3/4 brown sugar
- 1/2 flour
- 1 almond paste
- 1 1/4 baking powder
- 3/4 salt
- 1 eggs
- 2
- 4
Instructions:
1. heat oven to 350 degrees.
2. Heat shortening and chocolate in a 3 quart saucepan, until melted. Remove from heat.
3. Stir in remaining ingredients, in this order : flour, sugar,almond paste, almonds,eggs, baking powder, and salt.
4. Spread into a greased 13x9x2 baking dish.
5. Bake until brownies start to pull away from sides of pan . After 20 minutes, you need to check every 2 minutes. It should not be longer than 30 minutes.
6. Do not overbake.
7. When done take them out and let cool for 6-8 minute.
8. Cut into 2x1 bars.
Title: Diet Pudding Pickup
Ingredients:
- 30 fat-free sugar-free instant vanilla pudding mix
- 2 skim milk
- 1 vanilla extract
- 23
Instructions:
1. Whisk vanilla, skim milk and pudding mix until smooth, divide evenly into four small bowls.
2. Refrigerate until set about 5 minutes then sprinkle about a tablespoon of oreo crumbs evenly over the top of each pudding.
3. Refrigerate for 15 minutes or until ready to serve.
Title: Double-layer Chocolate Cake
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 3 eggs
- 4 vanilla
- 1 all-purpose flour
- 2 baking powder
- 3/4 baking soda
- 1 salt
- 1 milk
- 1/4 sour cream
- 1
- 3/4
Instructions:
1. Butter and flour two 9-inch round cake pans and preheat oven to 350 degrees.
2. In mixing bowl at medium speed, beat butter and brown sugar until blended.
3. Beat in eggs.
4. Add melted chocolate and vanilla; beat until combined.
5. In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt.
6. In another small bowl, mix milk and sour cream.
7. Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition.
8. (Batter will be very thick).
9. Spread batter evenly into cake pans.
10. Bake in 350 degree oven until a wooden skewer or toothpick inserted in the center comes out clean (25 to 30 minutes).
11. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
12. Cool completely before frosting.
Title: Sweet Potato Pone (Pudding)
Ingredients:
- 3 sweet potatoes
- 1/4 butter
- 2 sugar
- 2 coconut milk
- 1 evaporated milk
- 1 vanilla
- 1/4 raisins
- 2 ginger
Instructions:
1. Grate sweet potatoes.
2. Add sugar and coconut milk. Stir until sugar dissolves, then add evaporated milk, butter, vanilla, ginger and raisins.
3. Stir until properly mixed and pour into a 9 X 11 baking pan.
4. Bake at 350 degrees for 45 - 60 minutes.
Title: Apple Pie(No Cook!)
Ingredients:
- 1 Date Nut Balls or Pie Crust!
- 6 golden delicious apples
- 4 -6 dates
- 1/4 - 1/2 sea salt
- 2 cinnamon
- 1 raisins
- 1 flax seeds
- 2
Instructions:
1. Prepare pie crust according to recipe and press into a pie plate.
2. Place 1/3 of the apples, plus salt, cinnamon, dates and vanilla powder in a food processor. Process until mix is almost the consistency of applesauce.
3. Continue adding apples, processing only until apples are chopped into small-medium sized pieces.
4. Add raisins. Stir in ground flax seeds and mix well. Let sit aobut 15 minutes(raisins and flax seed will soak up the juice from the apples).
5. Place the apple mixture in the pie crust.
6. You may top with chopped walnuts if you wish(or other nuts). Enjoy!
Title: Molten Muffins
Ingredients:
- 2 self-raising flour
- 1/4 brown sugar
- 1/2 butter
- 125 eggs
- 2 vanilla extract
- 1 milk
- 1 dark chocolate
- 1/4
- 100
Instructions:
1. Make the filling first by heating the cream to almost boiling and pouring over the chocolate
2. Allow to sit for a minute and then stir until the chocolate has melted and the mixture is smooth.
3. Set aside to cool and then roll into 12 balls.
4. Preheat the oven to 200°C.
5. Sift flour and cocoa into a bowl and stir in the sugar.
6. Stir in the butter, eggs, vanilla and milk, making sure you do not over-mix.
7. It should look a bit lumpy and rough.
8. Half fill the patty pans and then add a ball of chocolate to each patty pan and then top each with the rest of the muffin mix.
9. You need to work quickly to ensure they rise peoperly.
10. Bake for 12 minutes and serve warm.
Title: Minerva's Applesauce Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 2 sugar
- 2 applesauce
- 2 1/2 self-rising flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 allspice
- 1 clove
- 1 pecans
- 1 dark raisin
- 1/2 butter
- 1 brown sugar
- 1 vanilla
- 1/4 milk
Instructions:
1. Sift all dry ingredients, add eggs one at a time, beating well.
2. Add butter and applesauce.
3. Beat until well blended.
4. Dredge nuts and raisins with flour, add them last.
5. Pour batter into a tube pan which has been greased and lined with waxed paper. Bake at 350 degrees for one hour or until done.
6. Glaze: Combine all ingredients and boil for one minute, pour over cake while hot.
7. During Christmas I add 1 cup dried fruit and I garnish with red and green Marschino cherries.
Title: Xmas Pudding
Ingredients:
- 1 banana
- 1 mixed spice
- 1 bicarbonate of soda
- 1 vanilla
- 1 egg
- 1
Instructions:
1. Mix all together in a bowl.
2. Put in a greased bowl in steamer with lid.
3. Steam for two hours – then serve!
Title: Rosemary Lemon Cake
Ingredients:
- 1 all-purpose flour
- 1 fresh rosemary
- 1 baking powder
- 1/4 baking soda
- 1/8 salt
- 1/2 sugar
- 3 olive oil
- 1/3 nonfat plain yogurt
- 1/2 vanilla extract
- 1/4 egg
- 1 lemon zest
- 1 dried cranberries
- 2 sugar
- 1/4 lemon juice
- 2
- 3
Instructions:
1. Preheat oven to 350°F.
2. Coat a 9-inch springform pan with nonstick cooking spray.
3. Combine first 5 ingredients in a bowl; set aside.
4. Combine 1/2 cup sugar and oil in a large bowl; beat at high speed of a mixer 2 minutes.
5. Add yogurt, extracts, egg and egg white; beat 1 minute.
6. Add flour mixture and beat at low speed until well blended.
7. Fold in zest and cranberries.
8. Pour batter into springform pan. Bake 25 minutes or until golden and cake springs back when touched lightly in center.
9. Remove from oven.
10. Pierce cake with a fork.
11. Combine 2 tablespoons sugar and lemon juice; spoon over cake. Cool on wire rack.
12. To serve, remove ring of pan and slide bottom onto a cake plate.
Title: Broiled on Peanut Butter Topping for Cakes & Brownies
Ingredients:
- 1 light brown sugar
- 1/4 peanut butter
- 1/4 shortening
- 1/4 milk
Instructions:
1. Mix ingredients.
2. Spread on cake.
3. Broil 2-4 minutes until topping begins to bubble and starts to brown.
4. Watch carefully to avoid burning.
Title: Black Forest Chocolate Bundt Cake
Ingredients:
- 1 butter
- 1 1/4 brown sugar
- 3 eggs
- 1 1/2 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 1/4 sour cream
- 1 chocolate chips
- 1 dried cherries
- 1 icing sugar
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour a 10 cup (2.5L) Bundt pan.
3. In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time.
4. In a separate bowl, sift flour, cocoa powder, baking powder, baking soda, and salt. Mix.
5. Stir flour mixture into butter mixture alternately with sour cream - make 3 additions of flour and 2 sour cream.
6. Stir in chocolate chips and cherries.
7. Bake for approximately 1 hour.
8. Let cool for 10 minutes; Loosen with knife. Turn cake over onto cooling rack and lift off pan.
9. When cool, sprinkle with icing sugar.
10. Enjoy!
Title: Caramel Bread Pudding II
Ingredients:
- 1/2 sugar
- 3 milk
- 2 eggs
- 2 salt
- 1/4 nutmeg
- 1/4 butter
- 3 vanilla
- 3/4 Cool Whip
Instructions:
1. Place sugar in 9 inch cast iron skillet. Cook over medium heat, stirring constantly with a wooden spoon until sugar dissolves and becomes a golden syrup.
2. Gradually pour syrup into milk, beating constantly, until syrup is dissolved in milk.
3. Stir in bread crumbs, eggs, salt, nutmeg, butter and vanilla.
4. Pour mixture into a greased 1-1/2 quart casserole.
5. Place casserole into a 13x9x2 inch baking pan. Pour hot water into large pan to a depth of 1/2 inch.
6. Bake, uncovered, at 350 degrees F. for 1 hour or until lightly browned.
7. Spoon into individual serving bowls and serve warm with sweetened whipped cream.
Title: Easter Egg Salad
Ingredients:
- 1 gelatin
- 1 lemon juice
- 1/4 celery
- 1/4 carrot
- 12 eggs
- lettuce leaf
- mayonnaise
Instructions:
1. Using raw eggs, break the shells very carefully, so that just the tip of the shell is broken; use something sharp to poke inside and break the yolk; pour out the yolk & whites; Set the shells aside to dry out.
2. Mix the gelatin in bowl according to package instructions; Add the lemon juice and vegetables; stir.
3. Then pour the fruit salad into the egg shell opening.
4. Cover the hole with cellophane or adhesive tape, and set into custard or muffin cups.
5. Chill until the gelatin is firm (overnight if possible).
6. Serve by breaking away the egg shell and placing the resulting egg shape on lettuce leaves, and top with a dollop of mayonnaise.
Title: Apple-Cranberry Turnovers
Ingredients:
- 3 apple
- 1 dried cranberries
- 1/3 cornstarch
- 1 cinnamon
- 1/8 frozen puff pastry
- 1 egg
- 1 unsalted butter
- 2 sugar
- 1
Instructions:
1. Position oven rack in the lower third of the oven; preheat to 400°.
2. Add jelly to a microwaveable bowl; microwave on HIGH for 30 seconds; stir in apple, cranberries, cornstarch, and cinnamon.
3. Roll out pastry on a lightly floured surface into a 12x9 inch rectangle.
4. Cut into 6 squares; divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border.
5. Dot filling with butter; fold each pastry into a triangle, enclosing filling, and crimp edges with a fork.
6. Cut 2 small steam vents in the top of each turnover.
7. Place turnovers on baking sheet lined with parchment paper.
8. Brush tops lightly with more egg and sprinkle with sugar.
9. Bake 18-20 minutes until puffed and golden; cool until warm but not hot, about 20 minutes.
Title: Date Cake
Ingredients:
- 1 pitted dates
- 2 water
- 3 1/2 all-purpose flour
- 2 cocoa powder
- 2 baking soda
- 1 salt
- 10 chocolate chips
- 2 walnuts
- 1 butter
- 2 sugar
- 4 vanilla
- 1 icing sugar
Instructions:
1. Combine dates and water in medium saucepan.
2. Bring to a boil over high heat.
3. Remove from heat and let dates cool in liquid; do not drain.
4. Preheat oven to 350F.
5. Butter and flour 13 X 9 inch pyrex baking dish.
6. Sift flour, cocoa, baking soda and salt into a large bowl.
7. Combine chocolate chips and walnuts in medium bowl and set aside.
8. Cream butter with sugar in another large bowl, about 8 minutes.
9. Add eggs, one at a time, blending well after each addition.
10. Stir in vanilla.
11. Beat in ¼ of undrained dates.
12. Beat in ¼ of flour mixture.
13. Continue adding date and flour mixtures alternately to batter, beating well after each addition, ending with flour.
14. Pour into pan.
15. Sprinkle chocolate chip/nut mixture evenly over top.
16. Bake about 45-50 minutes.
17. Let cool in pan.
18. Sprinkle with icing sugar if desired.
19. This will stay moist for days if wrapped in foil.
Title: Lemon Shortbread Cookies
Ingredients:
- 2 1/2 flour
- 1 1/2 butter
- 1 cornstarch
- 2/3 powdered sugar
- 2 fresh lemon juice
- 2 lemon zest
Instructions:
1. Combine flour, butter, cornstarch, powdered sugar, lemon juice and lemon zest.
2. Beat on low for 3 minutes ( scraping bowl often).
3. Divide dough into quarters and shape into an inch diameter rolls.( You can make these rolls larger-just adjust cooking time a bit).
4. Wrap each in plastic wrap and chill for 1 hour (minimum).
5. Preheat oven to 350°F.
6. Cut chilled dough into 1/4 inch slices and place on ungreased cookie sheet.
7. Bake for 9-12 minutes.
8. (Cookies will golden -- not brown.).
Title: Lemon Blueberry Pudding Pound Cake
Ingredients:
- 1 instant lemon pudding mix
- 1 granulated sugar
- 1/4 water
- 1/2 eggs
- 3/4 cream cheese
- 3 blueberries
- 8 confectioners' sugar
- 1 fresh lemon juice
- 1
- 2
Instructions:
1. NOTE-I use Duncan Hines because they do not have pudding in the mix as do the Betty Crocker and Pillsbury brands.
2. If you are using another brand, make sure it does not have pudding already in the mix or the texture may not be the same.
3. Preheat oven to 350.
4. Grease and flour a 10-inch Bundt pan (or use Baker's Joy as I do).
5. In a large bowl, stir together the cake mix, pudding mix and sugar.
6. Make a well in the center and add the water, oil, eggs and cream cheese.
7. Beat on low speed until blended.
8. Scrape bowl.
9. Beat on medium speed for 2 minutes.
10. (This will be a fairly thick batter.) Gently stir in the blueberries.
11. Pour batter into prepared pan.
12. Bake for 50 to 60 minutes, or until top is golden brown and cake tester inserted in center comes out clean.
13. Let cool in pan 10 minutes, then turn out on wire rack and cool completely.
14. GLAZE: In a small bowl, combine sugar and lemon juice to make light glaze.
15. Drizzle over cooled cake.
16. This is not a heavy glaze.
Title: Raw Date Nut Torte
Ingredients:
- 2 raisins
- 2 walnuts
- 1 dates
- 1/2 lemon
- 1/4 walnuts
Instructions:
1. In a food processor, combine raisins and walnuts and blend until well blended and moist. (This will take a few minutes and you may see it forming a ball. Just make sure the raisins come out looking like a fudgy mixture and are not still grainy).
2. In a food processor, combine dates and lemon juice until smooth and creamy.
3. Spread the frosting on top of the torte.
4. Sprinkle on chopped walnuts (optional).
5. May or may not refrigerate before serving. Firmer for cutting if refrigerated.
Title: Stewed Mangoes With Cloves
Ingredients:
- 4 mangoes
- 1 cloves
- 6
Instructions:
1. Spear some of the pieces with a few cloves.
2. In a 1-quart saucepan, simmer for 15 minutes or until mangos are tender.
3. Cool and serve in compote dishes.
Title: Milky Way Wonder Cake
Ingredients:
- 6 butter
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 4 all-purpose flour
- 2 1/2 baking soda
- 1/2 buttermilk
- 1 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Generously grease and flour a 10-inch Bundt cake pan.
3. In a small saucepan, melt candy bars and 1/2 cup butter over low heat (or in microwave); set aside.
4. In a small bowl, combine flour and baking soda; set aside.
5. In a large bowl, cream 1/2 cup butter and sugar until fluffy.
6. Add eggs one at a time, beating well after each addition.
7. Add flour mixture alternating with buttermilk; beat until smooth.
8. Add candy/butter mixture and vanilla extract; beating until smooth.
9. Fold in nuts, if desired.
10. Pour into prepared pan.
11. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
12. Cool 10 minutes, remove from pan; cool completely.
13. Glaze with a powdered sugar glaze.
Title: Chef John's Chocolate Souffle
Ingredients:
- 1 butter
- 1 salt
- 2 cayenne pepper
- 1 white sugar
- 1 butter
- 2 cream of tartar
- 1 milk
- 1 all-purpose flour
- 4 1/3 white sugar
- 1 dark chocolate
- 1
- 2
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
2. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
3. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
4. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate.
5. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
6. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk inches Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
7. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
8. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
Title: Ferrero Rocher Cookies
Ingredients:
- 3/4 sugar
- 1/2 Splenda sugar substitute
- 1 brown sugar
- 1 butter
- 2 eggs
- 2 vanilla extract
- 3/4 flour
- 3/4 baking soda
- 1/2 salt
- 1 oatmeal
- 1 ground hazelnuts
- 3
- 3/4
Instructions:
1. Add brown sugar, Splenda, and sugar in a bowl along with 1 cup butter (do not heat up to liquid form).
2. Combine until smooth in consistency.
3. Add 2 egg and 2 tsp vanilla extract.
4. Mix flours, cocoa, baking soda, and salt in separate bowl.
5. Slowly combine dry and wet ingredients.
6. Add in oats and chopped nuts.
7. Spoon Tbsp onto pan and press down with spoon (DO NOT GREASE PAN).
8. Cook at 350°F for 10-15 minutes.
9. Let cool and enjoy with a glass of milk -- or soy milk.
Title: Raspberry Hearts
Ingredients:
- 1 eggs
- 3 water
- 1 water
- 2 fresh raspberries
- 2 white chocolate
- 1
Instructions:
1. Bake cake according to package instructions. Completely cool.
2. Use heart shaped cookie cutters to cut out hearts and split each heart Horizontally into two layers or equal thickness.
3. Boil raspberry jam with water until slightly thickened and brush onto hearts.
4. Stack one cake layer on top of another and arrange raspberries on top layer.
5. Brush raspberries with jam.
6. Drizzle melted white chocolate over raspberries in a pretty pattern.