lumicero/recipes-ing2inst huggingface dataset:
Title: Lavender Creme Brulee (Ww)
Ingredients:
- 2 low-fat milk
- 1 ginger
- 4 sugar
- 1/3 egg
- 1 sugar
- 3
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a saucepan over medium heat bring milk, ginger and lavender to a boil. Remover from heat and cover and let steep for 10 minutes. Pour mixture through a sieve over a bowl, pressing on the solids. Discard solids.
3. In a bowl whisk together 1/3 cup sugar and egg and yolks for 1 minute.
4. Slowly whisk in hot milk mixture until blended.
5. Divide mixture among 6 custard cups or ramekins and place them in a shallow roasting pan. Add enough boiling water to come halfway up sides of custard cups.
6. Bake for 35-45 minutes.
7. Transfer custard cups to rack and cool completely.
8. Chill covered until set (at least 4 hours but can make these ahead and refrigerate for up to 3 days).
9. To serve and make topping; preheat broiler and srpinkle custards evenly with 4 teaspoons sugar and place on bottom of broiler pan. Broil for 2-5 mintues (5 inches from heat). Remove from oven and let stand a few minutes before serving. Sprinkle with fresh lavender if desired.
Title: Lee's Famous Carrot Cake
Ingredients:
- 2 granulated sugar
- 2 flour
- 2 baking soda
- 3 cinnamon
- 1 salt
- 3 carrots
- 4 eggs
- 1 1/2 butter
- 1 cream cheese
- 16 vanilla extract
- 4 powdered sugar
- 2
Instructions:
1. Pre-heat oven to 350°F.
2. For one 3-layer cake: grease (with butter) and flour three 8 or 9 inch cake pans. (For ~24 cupcakes: prepare cupcake pans with paper liners.).
3. Grate Carrots (by hand or with food processor) and set aside.
4. In a separate bowl sift together the dry ingredients: Sugar, Flour, Baking Soda, Cinnamon, and Salt and set aside.
5. In mixer bowl, add Eggs and Wesson Oil. Mix at medium speed until eggs and oil are blended.
6. Continue mixing eggs and oil at medium speed and gradually add dry ingredients. Mix at medium speed to a batter consistency.
7. Continue mixing at medium speed and gradually add grated Carrots to batter. Mix until Carrots are evenly distributed. (The batter may look a little “thinner” than normal cake batter.).
8. For a cake - divide batter evenly between the 3 cake pans. Bake cake at 350 F for 25-30 minutes or until toothpick comes out clean. For cupcakes - fill liners to the top. Bake cupcakes at 350 F for 30-35 minutes. Check a few cupcakes with a toothpick to insure they are done. NOTE: For both the cake and cupcakes there will be a bit of shrinkage as they cool to room temperature.
9. Remove from oven and let cool to room temperature – usually 1 to 2 hours.
10. About a ½ hour before starting to make the icing, take the butter and cream cheese out to soften. Don’t start making the icing until you’re ready to ice the cake or cupcakes (they are at room temperature). When you finish making the icing it should be smooth and easy to work with.
11. Put Butter and Cream Cheese in mixer bowl and mix on medium speed until smooth.
12. Continue mixing at medium speed and add in the Vanilla.
13. Continue mixing at medium speed and slowly (otherwise you’ll get a cloud of powdered sugar) add Powdered Sugar. Mix until smooth. Now you’re ready to ice the cake and/or cupcakes.
14. After icing, refrigerate for 30 minutes before serving so the icing can firm up. Store the cake/cupcakes in the refrigerator. Take the cake/cupcakes out of the refrigerator about 20-30 minutes before serving.
Title: Apricot Cream Cheese Strata
Ingredients:
- 4 eggs
- 2 milk
- 1/4 ground ginger
- 1 ground cinnamon
- 1 maple syrup
- 1 cream cheese
- 6
- 3/4
- 2
Instructions:
1. Grease an 8-inch square baking pan. Combine eggs, milk, ginger, cinnamon, and maple syrup in small bowl. Set aside.
2. Meanwhile, place 1/3 of breadcubes in bottom of prepared pan. Dot with half of cream cheese cubes, and 1/4 cup of Apricot Jam.
3. Repeat layers, ending with bread cubes, reserving 1/4 cup of jam.
4. Pour egg mixture over top and gently press bread mixture down. Cover and refrigerate 1-24 hours.
5. When ready to bake, drop remaining jam over top and sprinkle with almonds. Bake at 350F for 1 hour or until puffy and golden.
Title: Fruity Bread Pudding for Two
Ingredients:
- 1 apple
- 1/2 dried cranberries
- 1/4 egg
- 1 granulated sugar
- 1/4 vanilla extract
- 1 milk
- 1/2 butter
- 1 ground cinnamon
Instructions:
1. In a lightly greased 2 cup baking dish, toss together the bread cubes, apple and dried fruit.
2. In a small bowl, whisk together the egg, sugar and vanilla.
3. In a small saucepan, heat the milk with the butter just until steaming; gradually whisk into the egg mixture in a slow, steady stream.
4. Pour over the bread mixture.
5. Let stand for 5 minutes; press gently to moisten the bread evenly.
6. Sprinkle with cinnamon to taste.
7. Bake at 350 degrees F for about 30 minutes or just until puffed and a knife inserted in the centre comes out clean.
8. Broil for about 2 minutes or until golden and crusty.
Title: Sweet Potato Pie - 8 Servings
Ingredients:
- 2 sweet potatoes
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/3 shortening
- 4 -5 cold water
- 1/4 margarine
- 3/4 - 1 brown sugar
- 1 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 salt
- 3 eggs
- 1 evaporated milk
- 1 ground nutmeg
- 1/8
Instructions:
1. In a large covered saucepan cook sweet potatoes in boiling water about 15 minutes or until tender.
2. Meanwhile, in a medium mixing bowl combine flour and salt. Using a pastry blender cut in shortening until pieces are pea-size. Sprinkle cold water, 1 tablespoon at a time, over part of mixture. Gently toss with fork just until all dough is moistened. Form dough into ball.
3. On a lightly floured surface roll dough from center to edge into a 12-inch circle. Transfer pastry to a 10-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate. Fold under extra pastry; crimp edge as desired. Line unpricked pastry shell with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil; bake for 4 to 5 minutes more or until set and dry. Set aside. Reduce oven temperature to 400 degrees F.
4. Drain potatoes. In a large bowl combine potatoes and butter. Beat with electric mixer until smooth. Add sugar, cinnamon, nutmeg, and the dash salt. Beat until combined. Add eggs. Beat on low speed just until combined. Gradually stir in evaporated milk.
5. Carefully pour filling into prepared pastry shell. Cover edge of pie with foil. Bake in the 400°F oven for 10 minutes. Reduce heat to 350°F and bake for 40 to 50 minutes more or until knife inserted in center comes out clean. Cool on wire rack for 1 hour. Serve warm. (Or, cover and refrigerate after 2 hours.) If desired, serve with whipped cream sprinkled with ground nutmeg. Makes 8 servings.
6. Note: The amount of filling in this recipe is best suited to a 10-inch pie plate. If you would prefer to use a standard 9-inch pie plate, our test kitchen suggests the following: Prepare the pie filling as directed, except use 3/4 cup brown sugar, one 5-ounce can (2/3 cup) evaporated milk, and 1/3 cup milk. Reduce baking time in a 350 degree F oven to 30 to 35 minutes.
7. Dietary exchanges: 3 starch, 3 fat.
Title: Dreamy Cookie Salad
Ingredients:
- 1 instant vanilla pudding
- 1 buttermilk
- 1 Cool Whip
- 1 crushed pineapple
- 1 mandarin oranges
- 14
Instructions:
1. Mix the vanilla pudding and the buttermilk together; add Cool Whip.
2. Drain the pineapple and mandarin oranges; add to salad.
3. Crumb the 14 cookies; save some back for topping, then add the rest to salad.
4. Mix all together.
5. Put the remaining crumbs on for topoing.
6. Refrigerate.
Title: Coca Cola Cake With Broiled Peanut Icing
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 2 buttermilk
- 1 eggs
- 1/2 baking soda
- 2 vanilla extract
- 1 miniature marshmallows
- 1 butter
- 1 1/2 dark brown sugar
- 6 creamy peanut butter
- 1 milk
- 2/3 peanuts
- 1/2
- 2/3
Instructions:
1. preheat oven to 350.
2. grease and flour a 9x13 sheet cake pan.
3. Combine flour and sugar in a large bowl.
4. in a seperate bowl combine the melted butter, cocoa and Coke (with fizz).
5. pour over flour and sugar mixture and blend.
6. add buttermilk, eggs,Baking soda and vanilla.
7. Fold in marshmellows.
8. Pour into the prepared pan and bake for 40 minutes.
9. To make the frosting in a bowl cream butter, sugar and peanut butter
10. Beat in the milk slowly.
11. fold in the peanuts.
12. spread over the cake place under broiler for a few seconds or until icing starts to bubble.
Title: Chrissy's Oreo Cookie Dessert
Ingredients:
- 16 butter
- 1/2 powdered sugar
- 1 1/2 vanilla
- 3 powdered sugar
- 3
- 1
- 1/4
- 1/2
Instructions:
1. 1st layer:.
2. Put 12 crushed Oreo cookies in 9x13 pan.
3. 2nd layer:.
4. Combine butter, 1 1/2 cups powdered sugar and egg yolks.
5. Fold in the egg whites.
6. Spread over 1st layer.
7. 3rd layer:.
8. Sprinkle chopped nuts (as much as you like) and 4 crushed Oreo cookies over 2nd layer.
9. 4th layer:.
10. Combine whipped cream, vanilla, and 1/2 cup powdered sugar.
11. Spread over 3rd layer.
12. Refrigerate until serving.
Title: Chocolate Passionfruit And Macadamia Loaf
Ingredients:
- 1 self raising flour
- 2/3 sugar
- 1/2 passion fruit
- 1/2 butter
- 4 eggs
- 125 dark chocolate
- 2
- 100
Instructions:
1. Lightly grease and line a 7- cup capacity loaf tin.
2. Combine flour, macadamias, coconut and sugar in a large bowl.
3. Make a well in the centre.
4. Add passionfruit pulp, cooled butter and eggs.
5. Stir until well combined.
6. Stir in the chocolate.
7. Spoon mixture into the prepared tin.
8. Bake in a preheated, moderate 180C oven for 40-45 minutes or until a skewer comes out clean when inserted in the centre.
9. Leave for 15 minutes in the tin, then turn out onto a wire rack to cool.
10. This keeps for up to 2 weeks in an airtight container in a cool place.
Title: Peach Cake
Ingredients:
- 1 eggs
- 1 sour cream
- 3 cream cheese
- 1/2 instant vanilla pudding
- 1 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350°F.
2. With a fork,mix together the cake mix, pie filling, and eggs.
3. Gently add sour cream.
4. Spread into a greased 9x13-inch pan (preferably glass).
5. Bake for 30-35 minutes.
6. Remove from oven and let cool completely.
7. Mix together softened cream cheese, crushed pineapple with juice and instant pudding.
8. Gently fold cream cheese mixture into the whipped topping.
9. Spread on cooled cake.
10. Must be refrigerated.
Title: Banana Split Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/2 pure vanilla extract
- 2 bananas
- 3/4 sour cream
- 1 frozen sliced strawberries in syrup
- 1/3 granulated sugar
- 3 cornstarch
- 1 lemon juice
- 1/2 heavy whipping cream
- 2 confectioners' sugar
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat oven 350°F
2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In medium bowl, combine flour, baking soda, and salt; set aside.
4. Add eggs, vanilla and banana; mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
6. Pour into prepared pans.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
9. STRAWBERRY FILLING:
10. Drain strawberries; reserving liquid. Add enough water to liquid to equal 1¼ cups.
11. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
12. Heat and stir until mixture boils and thickens.
13. Cool completely.
14. Stir strawberries into cooled mixture.
15. Fill cupcake (Prepare a decorating bag with your jam filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling. Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.).
16. ICING:
17. Combine whipping cream and sugar in mixing bowl.
18. Whip to soft peak stage.
19. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
20. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
21. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
Title: Strawberry Vanilla Pudding
Ingredients:
- 4 1/2 vanilla instant pudding mix
- 1 milk
- 1 vanilla ice cream
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 1/2 frozen sliced strawberries
- 1 fresh strawberries
Instructions:
1. Place cake cubes in a 9x9x1 1/2-inch baking dish.
2. In mixing bowl, combine instant pudding and milk, add ice cream and beat at low speed until well blended.
3. Pour over cake cubes.
4. Refrigerate until firm.
5. Dissolve jello in boiling water, add frozen strawberries and stir until jello begins to thicken.
6. Pour over pudding, do not stir.
7. Refrigerate until set.
8. Serve with a dollop of whipped cream and fresh strawberries.
Title: Amalgamation Cake II
Ingredients:
- 1 sugar
- 3/4 butter
- 1/2 buttermilk
- 2 plain flour
- 1/2 raisins
- 1/2 pecans
- 3/4 baking soda
- 1/2 cinnamon
- 1/2 allspice
- 1 sugar
- 8 butter
- 8 pecans
- 1 Baker's angel flake sweetened coconut
- 1 raisins
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350F; grease, flour and line with parchment or waxed paper three 8" round cake pans.
2. Cream the butter and sugar.
3. Add the jam, spices, buttermilk and soda.
4. Add the flour and mix until blended. Beat the egg whites until stiff; gently fold into batter.
5. Turn into prepared cake pans.
6. Bake for 35-40 minutes.
7. When done, turn out onto cooling grid.
8. When completely cooled, frost.
9. While the cake is baking, make the frosting.
10. Mix all frosting ingredients and cook in a double boiler for 15 minutes.
11. Add a little cream to thin if it gets too thick.
Title: Antarctic Explorer Cake
Ingredients:
- 4 cherries
- 1 raisins
- 1 butter
- 4 caster sugar
- 1 1/4 brown sugar
- 1/2 eggs
- 3 walnuts
- 7 flour
- 2 1/2 baking powder
- 1
Instructions:
1. Mix castor sugar, brown sugar, butter, eggs, and whisky together in a bowl and set aside.
2. Combine baking powder with sifted flour.
3. Add the baking powder and flour to the sugar mixture and blend until smooth.
4. Fold in the remaining ingredients with a spatula.
5. Pour into a greased and floured bread pan.
6. Bake at 350 degrees for 35-40 minutes (watch after 35 minutes).
7. Cool on a rack and enjoy!
Title: Yogurt and Pirourtte Trifle
Ingredients:
- 1 1/2 water
- 1 dried cranberries
- 1 apple
- 1 apricot
- 1 brown sugar
- 1 cinnamon stick
- 1 low-fat yogurt
- 64 pecan halves
- 13 1/2 pure maple syrup
- 1
- 1/2
Instructions:
1. Heat water, cranberries, apples, apricots, brown sugar, cinnamon and orange peel in 3-qt. saucepan over medium-high heat to a boil.
2. Remove from heat & let stand for 30 minute
3. Discard liquid and cinnamon stick.
4. Drain fruit on paper towels.
5. Spoon 2 cups yogurt into trifle or glass bowl.
6. Stand wafers side-by-side in yogurt to form a complete circle.
7. Add remaining yogurt.
8. Top with fruit and pecans.
9. Spoon syrup on top.
10. Serve immediately.
Title: Bek's Baked Apple Crisp
Ingredients:
- 3 tart apples
- 1 lemon juice
- 2 brown sugar
- 1 granulated sugar
- 1 flour
- 1/2 cinnamon
- 1/8 nutmeg
- 1 clove
- 4 butter
- 3/4 rolled oats
- 1/4 flour
- 1/2 brown sugar
- 1 cinnamon
- 1/4 salt
Instructions:
1. Preheat the oven to 375°F Butter 4 individual casserole dishes. (If you choose to make one large crisp, you'll increase baking time by about 10 minutes.) I often forget the butter. No biggie.
2. I love to cook, but hate doing dishes, so I make this all in one pot. In a medium pot (NO HEAT!) combine apples and lemon juice and toss well to coat. Add in the rest of the filling ingredients, brown sugar, white sugar, flour, cinnamon, nutmeg, and cloves. Stir well to combine, breaking up any lumps of sugar or flour.
3. Pour equal amounts of apple mixture into the four casseroles. They should be about half full. Set aside.
4. In the same pan (see? one less bowl to wash!) melt the butter over medium lo heat. Once butter is melted, turn off heat.
5. Add in remaining topping ingredients: oats, flour, brown sugar, cinnamon, salt, and nuts if you're using them. Stir to combine well, again, breaking up any obvious lumps of sugar or flour.
6. **The topping should not be "wet", but if it seems TOO dry, and the butter does not seem to have coated all of the oats, then add in an additional tablespoon of butter. It won't hurt anything.
7. Pour mixture equally over the apples in each dish. They should be almost full, but not overflowing.
8. Place the dishes on a cookie sheet, just in case the filling does overflow. Bake for 30 minutes (40 if you're making one big crisp).
9. Allow to cool, serve with milk, whipped cream, or vanilla ice cream.
Title: Cinnamon Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1/2 cinnamon
- 1/4 salt
- 1 vanilla
- 2 flour
- 1 powdered sugar
- 1 cinnamon
Instructions:
1. Cream butter and sugar together. Add cinnamon, salt and vanilla. Fold in flour, making a stiff dough.
2. Chill 1-2 hours.
3. Preheat oven to 350. Mix together the 1 cup powdered sugar and 1 teaspoon cinnamon.
4. Form dough into 1 inch balls. Roll the balls in the powdered sugar mixture.
5. Bake 15-20 minutes or until slightly browned.
Title: Diabetic Fruitcake
Ingredients:
- 3 raisins
- 1 currants
- 1 dates
- 2 shortening
- 1/2 hot water
- 2 salt
- 1/2 cinnamon
- 1 clove
- 2 dried figs
- 3 vanilla
- 2 flour
- 1 baking soda
- baking powder
Instructions:
1. Mix raisins, dates, shortening, hot water, salt, cinnamon, cloves and prunes.
2. Boil 5 minutes.
3. Cool and add vanilla, flour, baking soda and baking powder.
4. Line pans with paper.
5. Bake 350 30 minutes.
6. Reduce heat to 325 and bake until tests come clear 25-30 minute more.
Title: Colorado Mel's Glazed-Chocolate-Cheesecake-Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 granulated sugar
- 1 egg
- 1 butter
- 1/4 granulated sugar
- 1 milk
- 1/4
- 2/3
Instructions:
1. Preheat oven according to cake mix box directions.
2. Line muffin tins with paper liners.
3. Prepare cake mix according to box directions.
4. Fill paper liners 2/3 full and set aside.
5. Prepare the filling:.
6. Beat cream cheese, sugar and egg.
7. Add mini chocolate chips and stir until combined.
8. Drop 1 tablespoon filling into center of each batter section.
9. Bake according to cake mix box directions & cool.
10. Prepare the glaze:.
11. Melt together on stove top the butter, sugar, and milk.
12. Boil 30 seconds.
13. Add chocolate chips and stir until completely combined.
14. Dip cupcakes (tops) into the glaze while it is hot. Twist and turn right side up to let the glaze settle on the tops of the cupcakes.
15. Enjoy! :).
Title: Tessa Kiros Oat Cookies
Ingredients:
- 1 egg
- 2/3 light brown sugar
- 1 vanilla
- 5 1/2 butter
- 1/2 all-purpose flour
- 1/3 whole wheat flour
- 1 baking powder
- 1 salt
- 1 1/2 oats
- milk
Instructions:
1. Preheat the oven to 350 degrees and line a large baking sheet with parchment paper.
2. Whip the egg, sugar, and vanilla together until the sugar has dissolved. Beat in the butter and then sift in the all-purpose flour and whole wheat flours and baking powder. Add a pinch of salt and the oats, and mix well with a wooden spoon. Stir in the milk.
3. With lightly moistened hands, shape the dough into walnut-sized balls and put them, well spaced, on the baking sheet. Flatten them a bit so they look like mini hamburger patties. Bake for about 15 minutes until they are golden around the edges (they might still be a little soft on top).
4. Cool on a wire rack and then keep in your cookie jar for up to 5 days.
Title: Passionfruit Saucing Pudding
Ingredients:
- 1 butter
- 1/2 caster sugar
- 1 egg
- 1 self raising flour
- 1/2 milk
- 175 passionfruit syrup
- 1 boiling water
- 30 butter
Instructions:
1. In a bowl, cream the butter and sugar, add the egg and beat well, and stir in the flour and milk.
2. Pour the mixture evenly into a greased 6-8 cup casserole dish.
3. Combine the passionfruit syrup, water and melted butter together, and pour over the pudding mixture.
4. Bake in a preheated oven at 180°C for 30 minutes.
5. Serve hot with cream or ice cream.
6. TIP: Try slicing a banana over the base of the dish before pouring in the batter.
Title: Lemon Pudding Cake
Ingredients:
- 2 1/2 flour
- 4 baking powder
- 1 salt
- 1 1/2 sugar
- 1/2 shortening
- 1 milk
- 4 lemon pudding mix
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
2. Mix together flour, baking powder,salt, and sugar, until well blended.
3. Add 2/3 cups milk and shortening and mix for about 2-3 minutes in electric mixer.
4. Add remaining milk, eggs, pudding mix, and lemon extract. Mix well. Be sure to scrape the bowl sides and bottom several times to ensure thorough mixing.
5. Pour into WELL GREASED bundt pan and cook for 35-45 minutes. Toothpick inserted one inch from center should come out clean.
6. Cool about 10 minutes before removing from pan.
7. If desired, add icing when completely cooled.
Title: James Whitcome Riley Snickerdoodles
Ingredients:
- 1 margarine
- 1 3/4 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 4 ground cinnamon
Instructions:
1. in a large mixer bowl, cream the margarine.
2. slowly add the 1 1/2 cups sugar, then the eggs.
3. mix in the flour, cream of tartar, baking soda, and salt -- and gradually add to the creamed mixture.
4. chill the dough overnight.
5. combine the remaining sugar and the cinnamon on a small plate.
6. divide the dough in half, keeping one half refrigerated until needed.
7. shape the dough into balls the size of walnuts, and roll the balls in cinnamon sugar.
8. place 2" apart on an ungreased baking sheet and bake just until golden.check the bottoms to make sure they are not getting too brown -- about 8 minutes.
9. the cookies will puff up first, then flatten out with crinkles tops --
10. cool on rack and store in a tightly covered container.
Title: Wet Walnuts
Ingredients:
- 1 walnut pieces
- 1/4 pure maple syrup
- 1/4 light corn syrup
Instructions:
1. Preheat oven to 350°.
2. Place walnuts in a single layer on a rimmed baking sheet; toast until golden brown and fragrant, about 10 minutes.
3. Remove pan from oven; set aside.
4. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated.
5. The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.
Title: Double Dark Brownie Dip
Ingredients:
- 2 dates
- 2 black beans
- 3 smooth cashew butter
- 1/4 pure vanilla extract
- 1/4 nutmeg
- 1 sea salt
- 1/4 walnuts
- 1/4
- 1
- 2
Instructions:
1. Chop the dates and place in a food processor with the beans and cashew butter.
2. Pulse until very finely minced.
3. Whisk together the almond milk, cocoa powder, vanilla extract and coconut sugar.
4. Pour over the bean mixture and run the machine until the mixture is smooth.
5. Puree in the nutmeg and sea salt.
6. Scrape into a bowl and stir in the chocolate chips and walnuts (if using).
7. This tastes best after chilling about 1 hour.
Title: Chocolate Lover's Frosting
Ingredients:
- 3 powdered sugar
- 2/3 butter
- 1/2 margarine
- 5 -6 milk
- 1 vanilla extract
Instructions:
1. Beat 1 cup powdered sugar, cocoa, butter, 2 tbsp milk and vanilla extract in a small mixer bowl until creamy.
2. Gradually beat in remaining sugar and milk until smooth.