lumicero/recipes-ing2inst huggingface dataset:
Title: Saskatoon Delight (Blueberries)
Ingredients:
- 1 1/2 margarine
- 1/2 sugar
- 1/3 flour
- 1 vanilla instant pudding mix
- 1 milk
- 3 water
- 3 sugar
- 1 3/4 - 2 cornstarch
- 1/3 water
- 2 cream cheese
- 2
- 1
Instructions:
1. Base, mix together Graham crumbs, margarine, sugar, flour and pat into pan.
2. Filling, beat Vanilla Pudding Mix with cold milk using a whisk or an electric beater, spread over base.
3. Saskatoon Filling, in saucepan berries and sugar, with enough water to cover the berries, simmer about 5 minutes or until berries are cooked, smooth together cornstarch and water, add stir until thickens, cool.
4. When cool spread over the pudding layer.
5. Topping.
6. In a large bowl beat the (8 ounce) package of cream cheese until smooth. In a second bowl whip the cup of whipping cream to make for two cups whipped. Blend the whipped cream into cream cheese and spread over the top of the Saskatoon layer.
7. Refrigerate.
8. Cooking time includes 30 minutes cooling time for the berry filling, which I often cool in the fridge, but be sure this mixture is cool before you spread it on the pudding layer!
Title: Awesome Honey Fudge Cake
Ingredients:
- 1/2 butter
- 1/4 sugar
- 3/4 honey
- 1/8 salt
- 1/2 cold water
- 1/3 cake flour
- 2 1/2 cold water
- 1 baking soda
- 1 boiling water
- 2 brown sugar
- 3 flour
- 2/3 milk
- 1 1/2 butter
- 2 pecans
- 2/3 sugar
- 1 butter
- 1/2 milk
- 1 salt
- 1 vanilla
- 1/4 sugar
- 1/3
- 1/8
- 1/2
- 3/4
Instructions:
1. Cake Batter:.
2. In a large bowl, cream together butter, 1/4 cup sugar, honey, and salt until light and fluffy.
3. In a small bowl, combine cocoa and 1/3 cup water. Add to the creamed mixture, blending well. Add cake flour alternately with 1 cup water; beat well after each addition.
4. In a small dish, combine baking soda and 2 tablespoons water. Stir into the batter.
5. In separate bowl, beat egg whites until frothy. Gradually beat in 3/4 cup sugar. Fold gently into cake batter. Pour batter into greased and floured 13 x 9 x 2-inch baking pan.
6. Bake in preheated 350 degree oven about 50 minutes or until cake tests done. Remove and place on wire rack to cool. When completely cool, spread cake with the caramel pecan topping. Then pour hot chocolate glaze over topping. Allow to cool and set before serving.
7. Caramel Pecan Topping:.
8. In a heavy 2-qt. saucepan, combine brown sugar, flour, egg yolks, milk, and butter. Cook over medium heat, stirring occasionally, until thick -- about 15 minutes. Remove from heat and stir in chopped pecans. Cool.
9. Chocolate Glaze:.
10. In heavy 2-qt. saucepan, combine chopped, square unsweetened chocolate with sugar, butter,milk, and salt. Cook over medium heat, stirring contstantly until mixture boils for 1 minute. Remove from heat and stir in vanilla. Immediately pour this glaze evenly over the Caramel Pecan Topping. Work quickly as the glaze hardens rapidly.
Title: Chex Caramel Corn
Ingredients:
- 4 1/2 butter
- 4 margarine
- 1/2 brown sugar
- 1/4 light corn syrup
- 6 vanilla
- 2
- 1/4
Instructions:
1. In large microwavable bowl, mix cereal, popcorn and peanuts. Set aside.
2. In medium microwavable bowl, mix butter, brown sugar, corn syrup and vanilla. Microwave uncovered on High about 2 minutes or until mixture is boiling; stirring after 1 minute. Pour over cereal mixture, stirring until evenly coated.
3. Microwave uncovered on High 4 to 5 minutes, stirring and scraping bowl after every minute.
4. Spread on waxed paper until cooled, stirring occasionally to break up. Store in airtight container.
Title: Tiramisu
Ingredients:
- 2 brewed coffee
- 36 -40 ladyfingers
- 1 mascarpone
- 1 sweetened condensed milk
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Place cold coffee in a shallow bowl.
2. Beat mascarpone, Eagle Brand and vanilla until well combined. Reserve.
3. Whip cream in a large bowl until it holds stiff peaks. Gently fold into reserved mascarpone mixture until combined.
4. Dipping both sides of each ladyfinger into cold coffee, line bottom of a 9x13-inch pan with 18 ladyfingers in 3 rows, trimming edges if necessary. Spread half the mascarpone filling (about 2 cups) on top. Dip remaining ladyfingers in coffee and arrange over filling in pan. Spread mascarpone filling on top and sprinkle witrh chopped chocolate.
5. Chill, covered, at least 4 hours.
Title: Creme De Menthe Brownies (Sandra Lee)
Ingredients:
- 1 eggs
- 3 creme de menthe
- 1/2 creme de menthe
- 1/4 cream cheese
- 2 sugar
- 1/2
- 1
- 1/2
Instructions:
1. Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
2. Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
3. In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
4. In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 teaspoons creme de menthe. Using an electric mixer beat on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
5. Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid. (This helps to trap steam.)
6. Cook on LOW setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours.)
7. Allow brownies to cool completely before cutting.
Title: Peanutty Graham Cake
Ingredients:
- 2 flour
- 1 graham cracker crumbs
- 1 brown sugar
- 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 2/3 margarine
- 1 creamy peanut butter
- 1/3 eggs
- 3 roasted peanuts
- 1
Instructions:
1. Add all ingredients except the nuts into a large bowl.
2. Blend until well mixed.
3. Stir in peanuts.
4. Pour into greased and floured 12 cup bundt pan.
5. Bake at 350 F 45 to 50 minutes.
6. Cool 15 minutes in pan.
7. Invert pan onto wire rack and cool completely.
Title: Instant Coffee Cake
Ingredients:
- 4 1/2 flour
- 4 eggs
- 400 margarine
- 40 water
- 1/2 sugar
- 2 instant coffee granules
- 3
Instructions:
1. Knead together the flour, yolks, margarine, yeast, water and 1/2 cup of the sugar.
2. Divide the dough into 3 parts and roll old into oven-tray-sized rectangles on floured parchment paper.
3. Whip up the egg whites until stiff and gradually add the remaining 1.5 cups of sugar until shiny. Keep the mixer running as you add the instant coffee granules.
4. Spread half of the coffee cream on the first layer of dough, lay another layer of dough on top of the cream, spread a second layer of cream on top of it, and cover with the last layer of dough.
5. Bake for about 30 minutes at 325 degrees Celsius.
Title: Whole-Grain Pie Crust
Ingredients:
- 1 graham cracker crumbs
- 1/2 whole wheat pastry flour
- 2 canola oil
- 2 dark brown sugar
- 2 flax seeds
- 2 wheat germ
- 2 orange zest
- 1/2 ground ginger
- 1 egg
Instructions:
1. PREHEAT oven to 350°F Lightly grease 9-inch pie plate.
2. COMBINE graham cracker crumbs, flour, oil, brown sugar, flaxseed, wheat germ, zest and ginger in medium bowl. Add egg; stir until moistened. Gently press mixture onto bottom of plate and up the sides.
3. BAKE for 20 minutes or until crust is golden brown. Cool completely on wire rack.
Title: Delicious Chocolate Dessert (Dairy-Free)
Ingredients:
- 1 1/2 chocolate soymilk
- 2 1/2 cornstarch
- 2 1/4 brown sugar
- 1 vanilla extract
- 1/8 salt
- 1/4
Instructions:
1. In a medium saucepan, combine soymilk, cornstarch, brown sugar, vanilla and salt with a whisk.
2. Heat over medium heat, stirring constantly, until mixture comes to a boil and thickens.
3. Remove from heat and stir in chocolate chips.
4. Keeping stirring until the chocolate chips have melted into the pudding.
5. Cool for 5 minutes and then put into whatever you wish to chill it in, and refrigerate for several hours.
6. ENJOY!
Title: Grandma Ray's Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat to 400.
2. Mix shortening, sugar, and eggs thoroughly.
3. Stir in flour, cream of tartar, baking soda, and salt.
4. Roll into balls.
5. Mix 2 T sugar and 2 t cinnamon. Roll balls in cinnamon sugar.
6. Place 2" apart on ungreased cookie sheet.
7. Bake 8-10 minutes until lightly browned but still soft.
Title: Bruster's Strawberry Shortcake (copycat)
Ingredients:
- 2 vanilla ice cream
- 6 maraschino cherry
- 5
- 1
Instructions:
1. In a big serving bowl, place the slices of pound cake in the bottom.
2. Top with the ice cream, then strawberries, then whip cream, and last but not least, the cherry.
3. And there you have it!
Title: Crepes
Ingredients:
- 3/4 all-purpose flour
- 1 salt
- 2 sugar
- 1/2 vanilla extract
- 2 eggs
- 1 milk
- 3 unsalted butter
Instructions:
1. Sift the flour, sugar and salt into a bowl. Make a well in the center of the flour mixture. Break the eggs into the well and add 1/3 of the milk. Gradually whisk the flour mixture into the wet ingredients until very smooth. Then whisk in the butter, remaining milk and vanilla. Let the batter rest 30 minutes at room temperature.
2. Brush a crepe pan with the melted butter. Heat the pan over medium heat. Then poor about 2 Tbs batter, tilting the pan to thinly coat the bottom. Cook the crepes until golden brown. Then flip it with the spatula and cook the other side. Repeat to cook all the crepes.
Title: Peanut Butter Pretzel Pops
Ingredients:
- 18
- 1
- 10 -12
Instructions:
1. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. Roll dough into twenty 1 1/4 inch balls. Place peanuts in a small dish. Roll dough balls in peanuts, pressing to coat dough balls evenly. Reshape dough into balls if necessary. Insert the cut end of a halved pretzel rod into each dough ball, pressing rod into, but not through, the end of the dough ball. Place 3 inches apart on prepared cookie sheets.
2. Bake for 8 to 10 minutes or until tops are lightly browned. Let cook for 1 minute on cookie sheets. Transfer to a wire rack and cool completely.
Title: Brownies
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 vanilla
- 2 oleo
- 1 eggs
- 4 walnuts
- 1/2
Instructions:
1. Cream together the oleo, sugar, eggs, and vanilla.
2. Sift together the flour and cocoa.
3. Add dry ingredients to the cream mixture
4. Fold in nuts.
5. Pour into a greased 9 X 12 pan
6. Bake at 350* for 35 min.
7. DO NOT OVER BAKE.
Title: The Best Ever Cherry Hamentashen
Ingredients:
- 3/4 margarine
- 3/4 sugar
- 1 egg
- 1 lemon zest
- 1 vanilla
- 1/4 salt
- 1 water
- 1 cherry pie filling
- 2 1/4 sugar
- flour
Instructions:
1. Cream margarine in mixer bowl.
2. Add sugar and beat till fluffy.
3. Beat in egg, lemon peel, and vanilla.
4. Add in flour and salt.
5. Beat in water a few drops at a time until dough starts to come away from sides of bowl.
6. Place dough in a 2-quart size bag and form into a flat disk.
7. Refrigerate for a minimum of 2-3 hours and maximum of 2-3 days.
8. Roll out dough flat about an 1/8-inch thickness on a lightly floured surface.
9. Using a round cookie cutter or the top of a cup, cut out circles.
10. Spoon 2 cherries and a little bit of filling onto the dough circles.
11. To fold into the shape of a hamentashen (a triangle) use both thumbs and the two first fingers on each hand.
12. Slide two fingers from left hand under left side and two fingers from right hand under right side and two thumbs under the bottom of circle.
13. Bring all fingers (with dough) together to form a triangle and try to pinch close.
14. Repeat this process with remaining circles and dough.
15. Place on a cookie sheet lined with baking paper.
16. Sprinkle a small amount of sugar on top of each one.
17. Bake at 350°F for 12-15 minutes or just starting to turn pale golden.
Title: Easy Jewish Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 2 eggs
- 2/3 vanilla extract
- 2 walnuts
- 1
Instructions:
1. Preheat oven to 350°. Grease and flour a 9" x 13" pan.
2. Peel, core, and chop apples. Combine in a large bowl with the sugar.
3. Sift flour, salt, baking soda, and cinnamon together in a separate bowl.
4. Combine eggs, oil, and vanilla extract.
5. Alternately mix dry and liquid ingredients into apple mixture.
6. Stir in chopped nuts, if using.
7. Spread into prepared pan.
8. Bake for 45 minutes.
Title: Special Occasion Cherry Cake
Ingredients:
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1/4 salt
- 1/2 shortening
- 1 1/3 sugar
- 3 milk
- 2/3 maraschino cherries
- 10 maraschino cherries
- 4 walnuts
- 1/2 butter
- 3/4 powdered sugar
- 6 milk
- 1/3 salt
- 1/4 vanilla extract
- 1 1/2
- 4 -6
Instructions:
1. combine flour, baking powder and salt ina small mixing bowl; set aside.
2. blend shortening in a large mixing bowl for 30 seconds ; mix in sugar.gradually add egg whites, blending well after each additon, set aside.
3. whisk milk and 1/4 cup reserved cherry juice together; add alternately with flour mixture to sugar mixture, mixing well.
4. fold in nuts and drained cherries, divide batter evenly and pour into 2 lightly greased and floured 8" round cake pans.
5. bake at 350* for 25-30 minutes.
6. cool in pans on a rack for 10 minutes before removing from pans.
7. remove from pans to cool completely.
8. frost bottom layer with butter frosting.
9. add top layer, frost.
10. decorate the top with a ring of stemmed cherries.
11. makes 8-10 servings.
12. blend butter till fluffy, mix in 3 cups powdered sugar.gradually blend in milk, salt and vanilla, add remaining powdered sugar, mixing well -- stir in food coloring to desired tint.
Title: Gingerbread Cake With Stout Buttercream
Ingredients:
- 2 eggs
- 3 stout beer
- 2 3/4 butter
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350. Grease and flour 2 8-inch cake pans.
2. Stir together gingerbread cake mix, eggs, and 2 1/2 cups stout beer in a large bowl until combined. Pour batter evenly into pans.
3. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
4. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool on wire rack 1 hour or until completely cool.
5. Beat softened butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar and remaining 1/4 cup stout beer, beating until blended after each addition. Beat 1 minute or until light and fluffy.
6. Spread stout buttercream between layers and on top of cake only, not the sides.
7. Garnish with rosemary sprigs and toasted pecans , if desired.
Title: Chocolate Crispy Biscuits
Ingredients:
- 125 butter
- 1 margarine
- 1 sugar
- 1 egg
- 2 vanilla extract
- 1 self raising flour
- 1 chocolate chips
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Line a baking tray with baking paper.
3. Cream butter and sugar together till pale and creamy.
4. Add egg and vanilla and beat till smooth.
5. Add remaining ingredients.
6. Stir till well combined.
7. Place heaped tablespoons of mixture on trays.
8. Allow room for spreading.
9. Bake 15 - 17 minutes, then cool for 5 minutes.
10. Transfer to wire rack.
Title: The Very Best Pecan Pie Ever!
Ingredients:
- 1 pecans
- 1 sugar
- 1/4 butter
- 1/2 vanilla extract
- 1 salt
- 1/4 eggs
- 2
- 1
Instructions:
1. Pre-heat oven to 350.
2. Mix all ingredients except pecans, well.
3. Mix in pecans.
4. Pour batter into shell.
5. Place in oven and turn temperature down to 325.
6. Bake 50-60 minutes.
Title: Chocolate Meringue Kisses
Ingredients:
- 4 vanilla
- 1 cream of tartar
- 1/8 Splenda granular
- 1
- 3
Instructions:
1. Preheat oven to 225 degrees.
2. Beat egg whites until they begin to foam, then add vanilla and cream of tarter. Continue beating egg whites on high until soft peaks form.
3. Fold in splenda and cocoa, a small amount at a time.
4. Place mixture into a pastry bag, and pipe meringues onto a greased cookie sheet.
5. Bake 1 hour, then turn off oven and crack the oven door. Allow to cool like this for 10 minutes.
6. Remove from oven and cool fully before serving.
Title: Spiked Fruit With Star Anise Syrup
Ingredients:
- 1 3/4 white sugar
- 1 1/4 star anise
- 3 1/4 water
- 3 1/2
Instructions:
1. Place sugar, star anise and water in a saucepan.
2. Bring to a boil and cook for 7-10 minutes, or until syrupy.
3. Let cool.
4. Strain out the star anise.
5. Return syrup to saucepan and add fruit.
6. Poach over moderate heat until warmed through.
7. Serve fruit with the syrup and whipped cream.
Title: Midori Melon Mojito Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/2 mint leaf
- 3/4 unsalted butter
- 1/4 granulated sugar
- 1 eggs
- 2 limes
- 2 vanilla extract
- 1/2 rum
- 1 heavy whipping cream
- 1 1/2 granulated sugar
- 3
- 2
Instructions:
1. Preheat to 350°F.
2. Add mint leaves to hot milk. Let steep for 10-15 minutes. Pour milk through a fine-mesh sieve into a small bowl. Press liquid from mint leaves. Discard leaves and allow milk to cool slightly.
3. Sift flour, baking powder, baking soda and salt. Set aside.
4. In the bowl of a stand mixer, beat butter on medium speed until creamy, about 30 seconds. Add sugar and continue beating until light and fluffy, 3-5 minutes. Scrape the sides of the bowl occasionally.
5. Add eggs, one at a time, beating after each addition. Mix in lime zest, vanilla and rum.
6. On very low speed, add flour mixture in 3 additions, alternating with milk and ending with flour, mixing until just incorporated.
7. Fill cupcake liners half full. Bake until cupcakes spring back when touched, 18-20 minutes. Allow to cool in pan for 5 minutes. Remove cupcakes from pan and cool completely.
8. In mixer with whisk attachment, whip the cream and sugar on high speed until thick. Add 3 tsp of midori liqueur and mix to combine.
9. Allow cupcakes to cool completely. Using a 1M piping tip, frost cupcakes. Garnish with lime slice and mint leaf.
Title: Rich and Easy Dark Chocolate Pots
Ingredients:
- 200 dark chocolate
- 300 egg
- 1
Instructions:
1. Bring the cream to a boil, making sure it doesn't burn.
2. Meanwhile, break the chocolate into small pieces and put in a tall jug.
3. Pour the cream over the chocolate and use a hand blender to mix well, until all the chocolate has dissolved.
4. Blend in the egg and liqueur.
5. Pour into ramekins or espresso cups and refrigerate until set.
Title: Coconut Halva (Basbousa)
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1/2 turbinado sugar
- 1 1/4 unbleached flour
- 1 1/2 semolina
- 3/4 coconut
- 1 milk
- 1 baking powder
- 1/2 sugar
- 2/3 water
- 1 fresh lemon juice
- 1/3 rose water
Instructions:
1. Prepare the simple syrup first by placing the sugar, water, and lemon juice into a pan, stirring to mix and bring to boil. Simmer for about 6-8 minutes until the syrup has thickened just a little. Stir in rosewater if using. Allow syrup to cool then chill.
2. Preheat oven to 350 degrees. In a saucepan melt the butter. Add the sugar, flour, semolina, coconut, milk, baking powder and almond extract, mix thoroughly. Do not allow to burn.
3. Pour the mixture into a buttered 8" square baking pan, flatten the top and bake in oven for 30-35 minutes or until the top is golden.
4. Remove halva from oven and cut diagonally so that you have diamond shaped portions. Prick the cake all over using a toothpick. Pour the chilled simple syrup evenly over the top and decorate with a whole almond on each diamond shaped piece. Serve hot or at room temperature.
Title: Miracle Noodle Rice Pudding
Ingredients:
- 3 rice
- 3 apples
- 2 applesauce
- 1 cinnamon
- 2 raisins
- Splenda sugar substitute
Instructions:
1. Put the diced apples, 1 tablespoon of cinnamon, and 2 tablespoons of splenda in a pan and saute for 4-6 minutes until apples are soft.
2. Add the mixture of apples with the rice in a baking tray and mix well.
3. Bake at 350 degrees for 30 minutes.
4. Remove from the oven, sprinkle with cinnamon and splenda and serve.
Title: Banoffee
Ingredients:
- 1 bananas
- 3 butter
- 25 margarine
- 1/2
- 2
Instructions:
1. Crush the biscuits in a freezer bag with a rolling pin until they are reduced to crumbs.
2. Gently heat some butter in a saucepan until liquid (or just leave out at room temperature to soften). Pour liquid/soft butter into crumbs and mix well until crumbs and butter start to bind together.
3. Transfer the crumbs to a round dish and pat with a spoon or hands so that they cover the base. Place in the fridge to set.
4. Put the tin of condensed milk in a pan of boiling water or in a steam pan with water (NB- don't open the tin first) and allow to boil for about 1 1/2 or 2 hours. When done, remove the tin and leave to cool a little (when done, the condensed milk has caramelised). When cool enough to handle, open the tin carefully and pour/spoon the toffee from the tin onto the biscuit base of the dish.
5. Place back in the fridge to cool.
6. Slice the bananas and arrange them on the top of the toffee so they cover it.
7. Whip the cream until peaking, then fold on top and smooth out. (You can dust with chocolate or cinnamon powder for effect).
8. Keep in the fridge until needed, covered with cling-film.
9. * You can cook the condensed milk a day before making the cake.
Title: Stomach-Fullfilling Pop Tarts
Ingredients:
- 100 flour
- 50 butter
- 2 water
- 50 butter
- 1/2 eggs
- 2 sugar
- 1 vanilla
- 1 marshmallow creme
- 1/2 vanilla
- 1 milk
- 1/3 sugar
Instructions:
1. Pastry:
2. Pour flour into small bowl.
3. With a knife mix butter with flour until it looks like bread crumbs.
4. Pour water into mixed flour and butter.
5. Mix it all in till it's dough.
6. Let sit (No reason we just need to get to making the brownie filling).
7. Brownie filling:
8. Get a baking pan.
9. Get another small bowl and mix together the melted butter and melted chocolate.
10. Yet again get another bowl(You'll use tons of bowls) Mix in eggs, sugar and vanilla.
11. Then put in mixed eggs, sugar and vanilla with mixed chocolate and butter.
12. Pour flour, baking powder and salt in with into the chocolate mixture, mix that really well.
13. Pour batter into the baking pan.
14. Back to the pop-tart pastry part.
15. Roll out pastry into a big rectangle.
16. Cut big rectangle into little rectangles. (Make sure there's an even amount of rectangles).
17. Let sit again (we need to make the marshmallow filling).
18. Marshmallow filling:
19. Get 4 extra small bowls.
20. Take jar of marshmallow creme and scoop just a little bit of marshmallow creme into each bowl.
21. Drop a few drops of food coloring into each bowl. (There's should be four colored bowls of marshmallow creme.
22. Back to pastry again:
23. Spread a very thin coat of brownie batter on one of the rectangles.
24. Spread the marshmallow creme on top of the brownie batter in strips to resemble a rainbow's stripes(The put the colors into this order -- Red,Blue,Green and Yellow) and guess what you can put in a orange strip beside the red *optional*.
25. Place another rectangle over the rectangle that you put your filling on.
26. Push edges together till there's no openings.
27. Poke a few holes into pastry with a fork.
28. Pre-heat the oven at 350°F.
29. When the oven is ready cook the pastries for 20-30 minutes or when you hear lots of sizzling.
Title: Two-Bite Chocolate Chili Cakes
Ingredients:
- 200 butter
- 200 dark chocolate
- 225 sugar
- 5 eggs
- 1 flour
- 1 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 200 degrees C (400F). Lightly butter a 24-mini muffin tin.
2. Melt chocolate and butter. Set aside to cool slightly.
3. Add sugar and mix well.
4. Beat in eggs one at a time.
5. Add flour, salt, and chili.
6. Note on chili: I used unsmoked (Hungarian) paprika, but you could use cayenne, in half the quantity, or chipotle, if you want to experiment with a smoky undertone - taste the batter - heat should be subtle but detectable.
7. Mix well - batter will be glossy.
8. Fill each muffin well 3/4 full. You'll have enough for 48 muffins.
9. Bake 9-10 minutes Top will look done but inside will still be soft when you give it a bit of a push with your finger.
10. Let cool slightly then remove; leave to cool on rack. Store in an airtight tin.