lumicero/recipes-ing2inst huggingface dataset:
Title: Culinary in the Desert's Homemade Caramel
Ingredients:
- 1 heavy cream
- 2 brown sugar
- 1/4 light corn syrup
- 4 butter
- 1 vanilla extract
- 1/4 salt
Instructions:
1. Mix all of the above ingredients into a 2 quart saucepan. Heat over medium, stirring constantly, until it reaches soft-ball stage (230-234°F). Remove and gently pour your 1 cup over the apple mixture.
2. This recipes makes more than you will use so pour the rest into a 8X8 pan lined with foil and let cool. Cut into squares and you have your own homemade caramel squares!
Title: Kahlua Tuxedo Torte
Ingredients:
- 5 Kahlua
- 1 powdered sugar
- 1/4 unsalted butter
- 4
- 1/2
- 1
Instructions:
1. In a small saucepan, heat Kahlua over medium heat until bubbles form around edge.
2. In blender combine hot Kahlua and chocolate pieces.
3. Process until chocolate is melted and mixture is smooth.
4. Add powdered sugar, egg yolks and butter and process until smooth.
5. Transfer to bowl, cover and refrigerate 1 hour or until spreading consistency.
6. Holding long, serrated knife parallel to working surface, slice cake into seven layers.
7. place first layer on serving plate or tray and spread with chocolate mixture to form frosting layer about 3/8- inch thick.
8. Add second layer of cake and continue to frost until all cake layers are used.
9. Spread remaining frosting over top and sides of cake.
10. Refrigerate at least 1 hour, or until ready to serve, up to 24 hours ahead.
Title: Spritz Cookies
Ingredients:
- 1 shortening
- 2/3 sugar
- 3 vanilla
- 1 flour
- 2 1/2 salt
- 1/8
Instructions:
1. Cream shortening; add sugar gradually.
2. Divide egg yolks and add enough water to make 1/4 cup.
3. Beat well; add to creamed mixture.
4. Add vanilla and beat mixture well.
5. Add flour and salt and mix well.
6. Shape into balls and place on ungreased cookie sheet or force through cookie press.
7. Bake in 375 degree F oven for 10-12 minutes or until lightly browned.
8. Cookies may be sprinkled with colored sugar before baking, or iced and decorated after cooling.
Title: Simple Gingersnaps
Ingredients:
- 2 flour
- 1 ground ginger
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 3/4 margarine
- 1 sugar
- 1 egg
- 1/4 molasses
Instructions:
1. Cream margarine, gradually add sugar and beat until fluffy.
2. Beat in egg and molasses.
3. Add dry ingredients and blend well.
4. Form into small balls and place on a cookie sheet covered with parchment paper.
5. Flatten with the bottom of a glass.
6. Bake at 350 degrees for 12 to 15 minutes or until tops are slightly rounded, crackly and lightly browned.
Title: Pumpkin Pie Parfaits
Ingredients:
- 1 pumpkin pie
- 1 Cool Whip
- 1 vanilla pudding mix
- 3 1/2 vegetarian pudding mix
- 1/2 milk
- 1 fresh raspberry
- 4
Instructions:
1. Break up the pie into a bowl.
2. Combine pudding mix and milk in another bowl and beat with a wire whisk for 1 minute.
3. To build the parfaits, add a layer of pumpkin pie to the bottom of a large clear glass goblet.
4. Next add a layer of Cool Whip followed by a few pound cake cubes, a heaping spoonful of the pudding and a tablespoon of raspberries.
5. Repeat until goblet is full.
6. Store in the refrigerator until ready to serve.
7. Just before serving add a large dollop of Cool Whip and a drizzle of the caramel.
Title: Peanut Butter Boston Cream Pie
Ingredients:
- 2 creamy peanut butter
- 3/4 light brown sugar
- 4 vanilla extract
- 1/4 ground nutmeg
- 2 2% low-fat milk
- 1/2 butter
- 1/2 eggs
- 1/4 sugar
- 2 vanilla extract
- 2/3 cake flour
- 1 baking powder
- 1
- 2/3
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 inch pie plate and place in a baking dish with a lip.
3. For Filling:
4. Heat cream to just below a simmer.
5. Beat remaining ingredients until smooth.
6. Slowly beat in hot cream until evenly blended.
7. Pour mixture into prepared pie plate and pour boiling water around pie plate (create a water bath).
8. Bake 20-25 minutes until set.
9. Let cool to room temperature then chill custard in pie plate completely.
10. For Cake:
11. Grease a 9 inch round cake pan and line the bottom with parchment.
12. Grease again and dust lightly with flour.
13. Heat milk and butter until butter is melted and keep warm.
14. Whip eggs and sugar on high speed until thick and pale yellow then add vanilla.
15. Sift flour and baking powder together.
16. Add flour mixture to egg mixture, beating on low until just blended.
17. Increase speed to medium and pour in hot milk and butter mixture, mixing until just blended.
18. Scrape into prepared pan and bake 25-30 minutes or until a tester inserted in the centre of cake comes out clean.
19. Let cool 15 minutes then turn out onto plate, peel off parchment, then invert (so top is up) onto a rack to cool completely.
20. To assemble:
21. Slice cake into 2 layers.
22. Stir chilled custard to smooth and spread over bottom layer. (you'll want to work quickly so it doesn't melt, if it does begin to soften, I would place it in the fridge before putting the top layer on because the top layer will make it ooze everywhere).
23. Top with second layer and chill while preparing glaze.
24. For Chocolate Glaze:
25. Stir condensed milk and chocolate in a pot over medium low heat until melted and shiny.
26. Spread glaze over cake.
27. Chill until ready to serve.
Title: French Toast Bread Pudding
Ingredients:
- 2 honey
- 1/2 orange zest
- 1/8 Grand Marnier
- 1/2 salt
- 9 pure vanilla extract
- 4 eggs
- 2 1/2 half-and-half
- 2 1/2 Grand Marnier
- 1/2 half-and-half
- 2 white sugar
- 1/2 cornstarch
- 1 Grand Marnier
- 2 salt
- unsalted butter
Instructions:
1. Preheat oven to 350 degrees.
2. Cut brioche slices diagonally and arrange in two layers in an 8x8 baking dish.
3. Thoroughly whisk all ingredients and pour over arranged bread and allow to soak for 20 minutes.
4. Place the baking dish in a larger roasting pan, and add enough very hot tap water to the roasting pan to come up an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting so the foil doesn't touch the pudding. Make 2 slashes in the foil to allow the steam to escape.
5. Bake at 350° for 45 minutes, remove aluminum foil and bake for another 40 to 45 minutes until the pudding puffs up and the custard is set.
6. While the pudding is baking, make the cream sauce.
7. In a one quart saucepan set over medium heat, combine the cream and sugar. Place the cornstarch and 1/4 cup of the Grand Marnier in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat, add the salt, and stir in the butter and remaining Grand Marnier.
Title: Banana Muffins
Ingredients:
- 1 sugar
- 1/3 margarine
- 2 eggs
- 4 bananas
- 1/3 water
- 1 1/3 flour
- 1 baking soda
- 1/2 salt
- 1/4 baking powder
- 1/2 chocolate chips
Instructions:
1. Mix your sugar, margarine, eggs, banana & water in bowl.
2. The add your flour, baking soda, salt & baking powder in the same bowl & mix together.
3. Mix in chocolate chips by hand in desired.
4. Set oven at 350°F.
5. Muffins: prepare trays & bake for 25 minutes.
6. Loaf: prepare tray & baking for 1 hour.
Title: Simple Southern Peach Cobbler
Ingredients:
- 8 brown sugar
- 1/4 lemon juice
- 1/4 cornstarch
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 unsalted butter
- 1/4 unbleached all-purpose flour
- 2 baking powder
- 1 granulated sugar
- 1 sea salt
- 1/2 unsalted butter
- 1/2 heavy cream
- 3/4 heavy cream
- 1/2 granulated sugar
- 2 ground cinnamon
- 2 unsalted butter
- 1
- 1/4
Instructions:
1. Preheat oven to 375ºF. In a large bowl, combine peaches, peach schnapps, brown sugar, lemon juice, cornstarch, cinnamon and nutmeg; stir to coat and set aside.
2. In a medium bowl, add flour, baking powder, sugar and salt; whisk until mixed. Add ¾ cup butter and with a dough blender, cut butter in until mixture is crumbly; set aside.
3. In a large saucepan over medium-low heat, add the remaining 2 tablespoons butter and when melted, add peach mixture. Stir well and simmer gently for 5 minutes. Transfer the mixture to a 2-quart casserole.
4. Pour in ½ cup heavy cream in the dough and stir just enough so the liquid is absorbed – don’t overdo it. Spoon dough over the peach mixture and gently spread it out with a spatula. Pour 2 tablespoons heavy cream over and brush on evenly.
5. In a small bowl, combine sugar and ground cinnamon; sprinkle over the cobbler. Place small pieces of butter all over the top. Place casserole on a baking sheet in case it overflows and transfer to the preheated oven; bake for 40 to 45 minutes or until the fruit is bubbling and the top is nice and golden brown.
6. Remove from the heat and let it sit for 5 minutes before serving with vanilla ice cream. Serves 8.
Title: Mandarin Orange and Sherbet Ring with Ambrosia Filling
Ingredients:
- 2 mandarin oranges
- 2 pineapple chunks
- 1 mandarin oranges
- 1 coconut
- 1 walnuts
- 1 miniature marshmallow
- 1 sour cream
- 1
Instructions:
1. Bring juice to a boil, add jello and stir until disolved.
2. Add sherbet and stir until melted.
3. Add oranges, then pour into a 1 1/2 qt lightly oiled ring mold.
4. Refrigerate until firm, or overnight.
5. Combine all Ambrosia ingredients and refrigerate 3 hours or overnight.
6. Unmold jello ring, fill center with Ambrosia, spoon the rest around the mold.
Title: Anniversary Bread/Cake
Ingredients:
- 1 eggs
- 4 water
- 1
Instructions:
1. Mix all ingredients together.
2. Pour into greased and floured cake pan.
3. Bake at 350 degrees for 30 minutes.
Title: Trudy's Dessert
Ingredients:
- 1 1/4 all-purpose flour
- 1 butter
- 1/2 margarine
- 1/3 peanut butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 instant vanilla pudding
- 1 instant chocolate pudding mix
- 2/3 milk
Instructions:
1. Layer 1: Blend flour and butter with pastry cutter. Add 2/3 cup of chopped peanuts to mixture until incorporated and put remaining peanuts aside. Transfer mixture to a 9x11 pan. Bake 20 minutes at 350°F Remove from oven and allow to cool.
2. Layer 2: Cream peanut butter and cream cheese together. Add confection sugar and mix well. Fold in 4oz of the Cool Whip and set remaining cool whip aside. Spread mixture over cooled first layer.
3. Layer 3: Mix both puddings with the milk. You want it to be "spreadable consistency" so feel free to add a little extra milk as it will set up fast. Spread mixture over second layer.
4. Layer 4: Top with remaining Cool Whip and sprinkle remaining chopped peanuts on top. Chill for 2-3 hours.
Title: Cookies With Sour Cream
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sour cream
- 1 vanilla
- 1/8 salt
- 2 eggs
- 2 1/2 flour
- 1 baking soda
Instructions:
1. Cream butter and sugar. Add sour cream, vanilla and eggs.
2. Sift dry ingredients and fold into mixture.
3. Put through a cookie press and bake on ungreased cookie sheet at 350° 8 to 10 minutes, or till light golden brown.
Title: Chocolate Earth Balls
Ingredients:
- 1 peanut butter
- 1/3 honey
- 2 carob powder
- 1/2 cocoa powder
- 3/4 raisins
- 1/2 unsweetened dried shredded coconut
- 1/4 sesame seeds
- 1/4
Instructions:
1. Before measuring the peanut butter, stir it up well.
2. Mix the peanut butter, honey and carob or cocoa powder until well combined. Stir in the raisins and 2 tablespoons of the coconut. Stir in the chocolate chips.
3. Refrigerate for 1 to 2 hours.
4. Place the remaining coconut, sesame seeds and nuts into 3 separate bowls. Using a spoon, scoop small heaps of the peanut mixture from the bowl; roll into 1 1/4-inch balls. Rolling is easier if you form a rough ball, roll in the coconut, and then continue rolling into a more perfect shape. Roll each finished ball in more coconut, sesame seeds and chopped nuts.
5. Arrange the balls on a plate, cover loosely with plastic wrap and refrigerate for at least 30 minutes.
Title: Ghrybe
Ingredients:
- 2 butter
- 1 confectioners' sugar
- 1 cake flour
- 4
Instructions:
1. Place butter in mixing bowl and beat with electric mixer for about 10-15 minutes until butter is white and fluffy.
2. Add both sugars.
3. Whip again thoroughly with a spatula; gradually add flour and continue to mix with spatula until the flour is absorbed and a medium soft dough is formed.
4. Be sure to mix with spatula, because heat from hands melts the butter.
5. Add more flour if needed.
6. Remove mixture to lightly floured surface and quickly roll with floured hands into rope shape about 1 1/2 inch diameter.
7. Cut into 1 1/2 inch pieces on diagonal forming a diamond shape.
8. Place one almond in middle of each diamond.
9. Place on baking sheet at 300 degrees until cookies are set.
10. They should remain white not browned, about 10-12 minutes.
11. Let cool on sheet.
12. When cold remove carefully.
Title: Gluten-Free Berry Crisp
Ingredients:
- 4 strawberries
- 3 blackberries
- 3 blueberries
- 3 raspberries
- 1/2 granulated sugar
- 1/4 cornstarch
- 1 1/2 ground cinnamon
- 1 1/2 rolled oats
- 1 brown sugar
- 1 unsalted butter
- 1/2 kosher salt
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat a 9-by-13-inch baking dish with cooking spray.
2. In a large bowl add the strawberries, blackberries, blueberries, raspberries, granulated sugar, cornstarch and cinnamon. Mix until the berries are evenly coated, and then pour into the prepared baking dish.
3. Combine the oats, flour, brown sugar, butter and salt in a medium bowl. Work the mixture with a pastry cutter or your hands until it resembles coarse meal. Spread the topping evenly over the berries, then bake until the topping is golden brown and the filling bubbles up at the sides, 45 minutes.
4. Cool for 10 minutes before serving.
Title: Apple Egg Rolls
Ingredients:
- 4 granny smith apples
- 2 butter
- 2 brown sugar
- 1 cinnamon
- 12 powdered sugar
Instructions:
1. Peel and Chop Apples (pieces should be about the size of peas).
2. Melt Butter in a saute pan on MEDIUM. Add Brown Sugar and Cinnamon. Stir to combine.
3. Add Apples to Butter/Sugar Mixture, saute until Apples begin to soften (about 3-4 minutes).
4. Remove from heat.
5. Divide Apple mixture between 12 eggroll wrappers. Roll eggrolls and seal with water if needed (instructions for how to roll eggrolls can be found on the outside of the eggroll wrapper).
6. Fry in hot oil until golden brown (1-2 minutes).
7. Drain on paper towels.
8. Dust generously with powdered sugar.
Title: Lemon Oatmeal Cookies
Ingredients:
- 1/4 butter
- 3/4 sugar
- 1 lemon peel
- 1 fresh lemon juice
- 1/4 salt
- 1/4 ground allspice
- 1 egg
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 cream of tartar
- 1 oatmeal
Instructions:
1. Preheat oven to 350°F
2. With an electric mixer, cream the butter and gradually add the sugar, beating at medium speed until well blended. Add the lemon peel, lemon juice, salt and allspice. Beat in the egg, and mix well.
3. Combine the flour, baking soda and cream of tartar. Gradually add to the creamed mixture, beating well. Add the oats, and mix well.
4. Drop dough by rounded teaspoonfuls onto cookie sheets coated with cooking spray. Bake at 350°F for 12 minutes.
Title: Grandma Helen's Struffoli
Ingredients:
- 2 flour
- 1/2 baking powder
- 4 sugar
- 4 eggs
- 2 vinegar
- 1 vanilla extract
- 1/2 honey
- 1 shortening
- 3
Instructions:
1. Mix all dry ingredients together in a large bowl.
2. Add all liquid ingredients (Except honey) to dry to form a dough.
3. Knead dough well to incorporate all ingredients.
4. For balls roll dough out in 1/4 inch round strips like pencils.
5. Cut the pieces at small intervals with an angle cut.
6. How far apart you make the cut is your judgment call, as the smaller the spacing the smaller the balls and vice versa.
7. Mom likes the look leaving them as is with the angle cut giving a unique shape to the balls as they fry.
8. If you prefer perfectly rounded balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
9. For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
10. Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons as they are flat will cook quicker than the balls).
11. Drain on absorbent paper.
12. Heat honey in a deep pot until it starts to thin out and become pourable.
13. Remove from heat.
14. Dip bows and ribbons in warm honey and set aside.
15. Add balls to the honey and toss to coat.
16. Transfer balls to holiday platter and top with the ribbons and bows.
17. Or you can mound the balls to look like a Christmas tree and decorate with bows on the sides.
18. Sprinkle with multi colored sprinkles.
Title: Chocolate Almond Crescents
Ingredients:
- 1 almond paste
- 6
Instructions:
1. Preheat oven to 350.
2. Roll out the 6 crescents.
3. Spread 1 tablespoon of almond paste on the large side of the roll.
4. Sprinkle 1 teaspoon chocolate sprinkles on top of the almond paste.
5. Roll up the crescents, making sure you press down on the sides to prevent oozing.
6. Bake for 16-19 minutes on a cookie sheet.
7. Enjoy!
Title: Simple Rosemary Shortbread
Ingredients:
- 1 1/2 salted butter
- 2/3 white sugar
- 2 fresh rosemary
- 2 3/4 all-purpose flour
- 2 white sugar
Instructions:
1. Cream butter & 2/3 c sugar until light & fluffy.
2. Blend in flour and rosemary.
3. Form into 3-4 dough cylinders and refrigerate.
4. When you're ready to bake a cylinder, remove from refrigerator and slice into1/4" or so slices.
5. Bake at 375 degrees for 9 minutes.
6. Immediately sprinkle with white sugar.
Title: Easiest Apple Cake Ever.
Ingredients:
- 4 eggs
- 1/2 caster sugar
- 1/2 apples
- 5 self-rising flour
- 1 1/2 cinnamon
- 1/2 caster sugar
- 2
Instructions:
1. Beat egg whites till doubled in volume,.
2. then add all the other ingredients, except for the flour and apples.
3. & cinnamon sugar,mix,.
4. add flour and stir in some apples, leave some for topping.
5. Put in 8'' round baking pan.
6. Arrange the rest of the apples on top and sprinkle with cinnamon sugar.
7. Bake 400.F.
Title: Homemade Pie Crust (Pa Dutch Country)
Ingredients:
- 2 1/4 flour
- 2/3 shortening
- 1/2 salt
- 1/3 cold water
Instructions:
1. Combine flour and salt in mixing bowl.
2. Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficently blended when particals are the size of peas.
3. Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
4. Roll dough into a round ball, handling as little as possible.
5. Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
6. Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
7. Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
8. Turn edge under and flute with fingers to make a standing rim.
9. Prick shell all over with a fork to prevent air bubbles.
10. If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).
Title: Carrot Cake With White Chocolate Cream Cheese Frosting
Ingredients:
- 4 eggs
- 1 1/3 granulated sugar
- 2 1/4 all-purpose flour
- 2 1/4 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 ground cloves
- 1/2 ground nutmeg
- 1/2 carrots
- 3 1/4 walnuts
- 1/2 pineapple
- 1 cream cheese
- 1 1/2 white chocolate chips
- 2 unsalted butter
- 3/4 lemon zest
- 2 walnuts
- 2
Instructions:
1. FOR THE CAKE: Preheat oven to 350 degrees F & line the bottom of three 8-inch cake pans with parchment paper, leaving the sides of the pan dry.
2. In a large mixing bowl & with a hand mixer, beat together eggs & oil, mixing well. Add 1 cup of the sugar & continue mixing for 2 minutes, then add the remaining sugar & mix for 3 to 4 minutes.
3. In another container, whisk together the flour, baking soda, baking powder, salt, cinnamon, cloves & nutmeg, then add this to the egg mixture, beating on low speed until blended, about 1 minute.
4. Add carrots, walnuts & pineapple, mixing until well combined.
5. Divide batter among the prepared pans & bake 60 minutes or until a wooden pick inserted in the center comes out clean.
6. On a wire rack cool to room temperature, then run a knife around the edge of the cakes & remove them from the pans, before wrapping in plastic wrap & refrigerating them overnight.
7. FOR THE FROSTING: Place cream cheese in a mixing bowl & beat with a mixer on medium speed until smooth. Add melted chocolate a little at a time, continuing to beat at medium speed.
8. Add butter a little at a time, scraping down the sides of the bowl, then add the zest & beat until combined.
9. Remove cakes from the refrigerator, then ice the top of one layer, place the 2nd layer on top of that & ice the top of that layer. Place the 3rd layer on top & ice the top & sides of the cake.
10. Press chopped walnuts into the sides of the cake & ENJOY!
Title: Black-eyed Susan Cake
Ingredients:
- 2 water
- 2 black-eyed peas
- 2 brown sugar
- 1/4 eggs
- 1 egg substitute
- 3 whole wheat flour
- 1 ground cinnamon
- 2 ground cloves
- 1/2 baking soda
- 1 1/2 baking powder
- 1/2 raisins
- 2/3 pecans
- 1 fat free cream cheese
- 2 5/8 powdered sugar
- 2 1/2 lemons
- 2 vanilla extract
- 1
- 12
- 32
Instructions:
1. Preheat oven to 375°F.
2. Grease and flour two 8-inch cake pans, or grease and line with circles of parchment paper.
3. CAKE: Cook apricots in 2 cups water, about 12 minutes, until very soft.
4. Measure out 1 cup apricots and liquid; set aside.
5. Put remaining apricots and liquid in blender and puree.
6. Add peas to blender and puree again.
7. Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes or until creamy.
8. Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
9. Pour egg mixture over puree and fold together.
10. Gently fold in flour mixture.
11. Fold in raisins and pecans, if using.
12. Pour into prepared cake pans.
13. Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
14. Remove from pans and cool completely on wire racks.
15. FROSTING: Beat cream cheese in mixer until creamy.
16. Beat in remaining ingredients. Frosting will be soft but it will firm upon standing.
17. Place one cake layer on plate and spread reserved apricots over it.
18. Top with second layer.
19. Spread frosting over top and sides of cake.
20. TO DECORATE: Cut apricots into slices.
21. Place chocolate kiss or star on cake, and arrange 8 apricot "petals" around it, skin side up.
22. Repeat until cake is covered.
Title: Gluten-Free Black Bean Brownies
Ingredients:
- 1 cocoa powder
- 1 1/4 granulated sugar
- 3/4 canola oil
- 3 vanilla extract
- 1 salt
- 1/4 eggs
- 3 bittersweet chocolate chips
- 1 1/2 confectioners' sugar
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Coat an 8-inch square baking pan with cooking spray.
2. Combine 1/2 cup water and the beans in a blender or food processor and blend until the mixture resembles the consistency of a grainy chocolate pudding. Add the cocoa powder, sugar, oil, vanilla, salt and eggs, and blend until smooth. Scrape out the batter into a large mixing bowl.
3. Use a double boiler to melt 3/4 cup of the chocolate chips or place the chocolate in a small microwave-safe bowl and microwave for 1 minute, stirring halfway through. Stir the melted chocolate into the black bean mixture and add the remaining chocolate chips. Mix until well combined. Pour the batter into the prepared pan and bake until the edges separate from the pan slightly, 35 to 40 minutes.
4. Cool for 10 minutes, then sift the confectioners' sugar over the top and cut into sixteen 2-inch squares to serve.
Title: Low Carb Peanut Butter Cookies
Ingredients:
- 1/2 brown Sugar Twin
- 1/2 Splenda sugar substitute
- 1/2 butter
- 3/4 peanut butter
- 1 egg
- 1 baking soda
- 1/4 salt
- 1/2 vital wheat gluten
- 1/2
- 2
Instructions:
1. Blend sweeteners, butter and egg until smooth; add peanut butter and mix.
2. Add dry ingredients and mix until well blended.
3. Form into balls, and press with fork.
4. Bake 375° for 12-15 minutes or until just browned.