lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Spice Bundt Cake With Buttermilk Icing
Ingredients:
- 3/4 butter
- 2 1/4 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 3/4 ground allspice
- 1/2 salt
- 1 1/4 canned solid-pack pumpkin
- 3/4 buttermilk
- 1 vanilla
- 1 1/4 sugar
- 3 Splenda sugar substitute
- 2 eggs
- 2 buttermilk
- 1 1/2 buttermilk
- powdered sugar
Instructions:
1. Put oven rack in middle postion and preheat oven to 350 degrees; prepare a 10-inch bundt pan by generously buttering and dusting with flour; knocking out excess flour.
2. Whisk together the 2 1/4 cups flour, baking powder, soda, cinnamon, allspice and salt in a bowl.
3. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
4. Beat butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes; then add eggs and beat 1 minute.
5. Reduce speed to low and add flour and pumpkin Alternately in batches, beginning and ending with the flour mixture and mixing until batter is smooth.
6. Spoon batter into prepared pan, smoothing top, then bake until a wooden toothpick inserted in center comes out clean, 45 to 50 minutes.
7. Cool cake in pan on wire rack15 minutes, then invert cake onto rack, cool 10 minutes more.
8. Make Icing; while cake is cooling, whisk together buttermilk and powdered sugar until smooth; drizzle icing over warm cake, then cool completely, icing will harden slightly.
Title: Peach, Blueberry, and Prosecco Soup
Ingredients:
- 10 powdered sugar
- 1/2 oranges, juice of
- 2 wine
- 2 mint leaves
- 2 blueberries
- 30
- 1
Instructions:
1. In large bowl, mix peaches with sugar.
2. Mix juices with the prosecco; pour over peaches.
3. Add half the mint leaves and let marinate in refrigerator 20 minutes.
4. Stir in blueberries.
5. Garnish with the remaining mint.
Title: Nutty Apple Streusel Dessert
Ingredients:
- 6 tart apples
- 1 1/4 ground cinnamon
- 1/4 ground allspice
- 1/4 ground nutmeg
- 3/4 milk
- 2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 baking mix
- 1 baking mix
- 1/3 brown sugar
- 3 butter
- 1/2 ice cream
Instructions:
1. In a large bowl, toss apples with cinnamon, allspice and nutmeg. Place in a greased 3-qt. slow cooker. In a mixing bowl, combine milk, butter, sugar, eggs, vanilla and baking mix. Spoon over apples.
2. For topping, combine biscuit mix and brown sugar in a bowl; cut in butter until crumbly. Add almonds; sprinkle over apples. Cover and cook on low for 6-7 hour or until the apples are tender. Serve with ice cream or whipped cream if desired.
Title: Cinnamon Swirl Cake
Ingredients:
- 1/2 light brown sugar
- 1/2 pecans
- 2 ground cinnamon
- 1 fat-free buttermilk
- 1 1/3 egg substitute
- 3/4 sugar
- 1/3 vanilla extract
- 1 cinnamon stick
Instructions:
1. Combine brown sugar, pecans and cinnamon; set aside.
2. Beat cake mix, buttermilk, egg substitute, sugar, and vanilla extract at medium speed with an electric mixer for 2 minutes or until blended.
3. Pour one-third cake batter into a greased and floured 12-cup Bundt pan.
4. Sprinkle with half of brown sugar mixture.
5. Repeat layers twice, ending with batter.
6. Bake at 325 degrees Fahrenheit for 45 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan on a wire rack 10 minutes.
8. Remove from pan, and cool completely on wire rack.
9. Garnish if desired.
Title: Italian Seven Layer Cookies
Ingredients:
- 8 almond paste
- 1 1/2 butter
- 1 sugar
- 4 eggs
- 1 flour
- 2 chocolate chips
- 18
- 12
Instructions:
1. Grease 3 13 x 9 x 1 pans linwith waxed paper grease again set aside -- Mix almond paste,butter,sugar,egg yolks and almond extract -- Beat until fluffy -- Mix in flour.
2. Beat eggwhites until stiff peaks form -- Fold into almond paste mixture using wooden spoon. (important).
3. Separate into 3 bowls about 1 1/2 cups each -- Mix red coloring in one and green in another leave last batter color --
4. Spread mixture in each pan bake @ 350 degrees until edges are golden and cake is firm in center -- aprox 10 to 12 mins --
5. Remove from pans to cool -- Place green back on pan layer with hot preserves then top with white, layering with preserves finishing with red on top -- Place a sheet of waxed paper over top layer then place one of the pans on top bottom down -- Put weight on the top pan to compress and put in fridge for 8 hrs --
6. Melt choc chips in micro stirring on occasion aprox 3 mins -- Spread over layer, refridge till set then repeat on other side -- Cut into 2 x 2 squares --
7. ENJOY -- .
Title: Never Miss Apple Cake
Ingredients:
- 1 cream cheese
- 2 sugar
- 4 eggs
- 1 canola oil
- 2 all-purpose flour
- 2 baking powder
- 2 ground cinnamon
- 1 salt
- 1/4 baking soda
- 2 tart apples
- 1 carrot
- 1/2 pecans
- 1/2 brown sugar
- 1/4 butter
- 2 2% low-fat milk
- 1/2 confectioners' sugar
- 1/2 vanilla extract
- 1/4 pecans
Instructions:
1. In a small bowl, beat cream cheese and 1/4 cup sugar until smooth. Beat in 1 egg; set aside.
2. In a large bowl, beat oil with remaining sugar and eggs until well blended. Combine the flour, baking powder, cinnamon, salt and baking soda; gradually beat into oil mixture until blended. Stir in the apples, carrots and pecans.
3. Transfer half of the apple batter to a greased and floured 10-in. fluted tube pan; layer with cream cheese mixture and remaining apple batter.
4. Bake at 350°F/180Cfor 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
5. In a large saucepan, bring the brown sugar, butter and milk to a boil. Cook and stir for 1 minute. Remove from the heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
6. Nutrition Facts: 1 slice equals 614 calories, 36 g fat (9 g saturated fat), 102 mg cholesterol, 407 mg sodium, 68 g carbohydrate, 2 g fiber, 7 g protein.
Title: Luscious Fruit Dip
Ingredients:
- 6 instant vanilla pudding
- 2 milk
- 1
- 1/2
Instructions:
1. Using mixer on low speed, blend until mixed well.
2. Then, on high speed, whip until soft peaks form (2-4 minutes).
3. Refrigerate for 4 hours or overnight, serve with fruit.
Title: Christmas Cranberry Salad
Ingredients:
- 11 cranberries
- 2 sugar
- 1 grapes
- 1 celery
- 1 pineapple
- 20 cream cheese
- 1/2 mini marshmallows
- 1
- 120
Instructions:
1. Cook cranberries until tender in 3/4 cup water.
2. While hot, dissolve Jello and sugar.
3. Let this mixture cool to lukewarm.
4. Add grapes, celery, undrained crushed pineapple and nuts.
5. Chill and serve with snowy dressing.
6. To make snowy dressing-.
7. Whip whipped cream in cheese.
8. Fold in marshmallows.
Title: Angel Food Cake Dessert
Ingredients:
- 1 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1 frozen strawberries
- 1/2
- 1
Instructions:
1. Dissolve Jello in boiling water.
2. Add strawberries and chill until firm.
3. Whip cream and add strawberry mixture.
4. Cut cake into 3 layers; spread strawberry mixture between layers.
5. Chill.
6. Serve plain or with whipped topping.
Title: Holiday Nut Tarts
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 butter
- 2 eggs
- 2 white vinegar
- 3/4 water
- 3/4 hazelnuts
- 1/2 pine nuts
- 1 1/4 fresh lemon rind
- 1 ground cinnamon
- 1 white pepper
- 1 ground cloves
- 1/2 ground coriander
- 1/4 ground nutmeg
- 1/4 liquid honey
- 1/4 butter
- 3/4 eggs
- 1/4
- 2
Instructions:
1. Pastry---------.
2. In food processor, mix together flour and salt.
3. Add butter, pulse until mixture resembles coarse crumbs.
4. In measuring cup, beat together eggs and vinegar, add enough cold water to measure 2/3 cup.
5. Add to flour mixture, process just until mixture begins to clump.
6. Press pastry into ball, refrigerate until chilled through.
7. Roll out pastry between two pieces of waxed paper to 1/8 inch thickness.
8. Using cookie cutter, or glass, cut rounds and fit into 24 small tart tins (or 18 large tins) Chill for 15 minutes.
9. Filling-----------.
10. Spread hazelnuts in cake or pie pan, and almonds and pine nuts on baking sheet.
11. Place both pans in 375 degree oven for 8 to 10 minutes or until nuts are lightly toasted and fragrant.
12. Place hazelnuts in tea towel, rub off as much of the skin as possible.
13. Coarsely chop hazelnuts and almonds.
14. In a large bowl, mix together nuts, peel, rind and spices.
15. Add honey, butter and eggs, stir until fruit and nuts are evenly coataed.
16. Spoon into prepared tart shells.
17. Bake in 375 degree oven for 16 to 18 minutes or until pastry and filling are golden brown and edge of filling is set.
18. Let cool completely.
Title: Pina Colada Cookies
Ingredients:
- 1 cream cheese
- 1/4 butter
- 1 sweetened flaked coconut
- 1/2
- 2
- 1
Instructions:
1. In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
2. Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
3. Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
4. Chill dough, covered, for 30 minutes.
5. Preheat oven to 375°.
6. Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
7. Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
8. Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
9. Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
Title: Coconut-Cranberry Macaroon
Ingredients:
- 2/3 sugar
- 2 dried cranberries
- 1/2 orange, zest of
- 1 pure vanilla extract
- 2 fine salt
- 1/2 unsweetened coconut
- 8
Instructions:
1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment.
2. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated.
3. Moisten your finger tips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart.
4. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve.
5. Store macaroons in a tightly sealed container for up to a week.
Title: Southern Caramel Cake
Ingredients:
- 1 unsalted butter
- 1/3 granulated sugar
- 2 1/2 cake flour
- 3 eggs
- 6 baking powder
- 2 salt
- 1 sour cream
- 1/2 vanilla extract
- 1 butter
- 2 evaporated milk
- 3/4 granulated sugar
- 2 vanilla extract
- 2
Instructions:
1. Use the first 10 ingredients for the cake.
2. Sift cake flour, baking powder, and salt into a medium sized bowl.
3. Preheat oven to 350 degrees. Spray three 9-inch round cake pans with cooking spray OR grease and flour them.
4. In a large mixing bowl, cream 1 cup unsalted butter, 1/3 cup vegetable oil, and 2 1/2 cups sugar on high until fully incorporated and light and fluffy, about 5 to 6 minutes.
5. Turn mixer to medium speed and mix in eggs and egg yolks one at a time until well incorporated.
6. Add in vanilla extract and mix.
7. With the mixer on slow speed, alternate adding in flour mixture and sour cream, ending with flour until mixed through.
8. Do not overmix.
9. Divide batter evenly between prepared pans.
10. Bake in preheated oven for 23-30 minutes or until fully baked. (Over-baking will dry these cakes out).
11. Place on cooling rack for 10 minutes.
12. Remove cakes from pan and cool completely.
13. Use last four ingredients for Caramel Icing.
14. Add butter, evaporated milk, and 2 cups sugar to saucepan over medium heat until everything has melted together.
15. Leave over medium to low heat, stirring periodically, for about 1 1/2 to 2 hours (keeping an eye on it so it doesn't burn) until thickened and caramel has darkened to a golden brown. It should coat the back of a spoon. Reduce heat while cooking if necessary to prevent burning.
16. Remove from heat and add vanilla extract.
17. Cool for 15 to 20 minutes before icing the cake.
Title: Pineapple Upside Down Cake
Ingredients:
- 3 eggs
- 1 1/2 white sugar
- 2 butter
- 1 brown sugar
- 8 pineapple slices
- 8 cherries
- 1 1/2 Soft Silk flour
- 1 1/2 baking powder
- 1/2 salt
- 1 vanilla
- 1/2
Instructions:
1. with an electric mixer beat eggs on high until light and fluffy -- GRADUALLY add sugar (very important do not dump sugar in, cake will be tough if you do) continue to beat on high for 3 minutes.
2. sift together flour, baking powder, and salt and add to egg/sugar mixture beat on medium for 2 minutes.
3. then add vanilla and pineapple juice and beat again 2 minutes.
4. in a cast iron skillet melt butter (if you do not have a skillet you can use a 9X13 pan) add heaping cup of brown sugar and press into bottom of pan.
5. place pineapple with cherry in center of each on top of brown sugar.
6. add the cake batter, being careful not to disrupt the pineapples.
7. bake at 350 degrees for 35-40 minutes or until toothpick comes out clean. invert pan immediately onto a plate and cool.
Title: Peppermint Mousse
Ingredients:
- 1/4 sugar
- 2 1/2 cornstarch
- 1 egg
- 1 1/2 1% low-fat milk
- 20 white chocolate chips
- 2
- 1/3
Instructions:
1. Whisk sugar, cornstarch, and egg in a medium saucepan. Slowly whisk in milk, then mints. Bring to a boil, gently stirring bottom of pan until mixture boils. Boil 2 minutes. Pour into a medium bowl; cover surface directly with plastic wrap. Refrigerate 1 hour or until cold. Fold in topping.
2. Meanwhile, place a sheet of wax paper on a baking sheet. Spoon melted chocolate into quart size Ziploc bag; cut 1/4 inch off a corner and pipe decorations onto the wax paper. Refrigerate or freeze until firm.
3. To serve, spoon mousse into dessert glasses. Garnish with chocolate decorations and candy canes.
Title: Upside-Down Nectarine Cake
Ingredients:
- 2 unsalted butter
- 1/4 sugar
- 4 nectarines
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 milk
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Heat oven to 350 degrees.
2. Prepare topping: Place 2 T. butter in small skillet and melt over medium heat. Add sugar and cook, stirring constantly, 2 minutes. Transfer to 9-inch round cake pan and spread evenly. Arrange nectarines overlapping in concentric circles in pan.
3. Prepare cake batter: Beat butter in mixer bowl until creamy. Add sugar and continue beating until light and fluffy. Add eggs and beat until blended. Stir milk and vanilla together, pour into batter, and mix until blended. Stir flour, baking powder, and salt together in small bowl, add to batter, and mix on low speed just until blended. Spread batter evenly over nectarines.
4. Bake cake until wooden pick inserted in center comes out clean, about 35 minutes. Let cool on wire rack 10 minutes, then invert onto serving platter. Let cool another 30 minutes. Cut into wedges and serve.
Title: Easy Lemon Citrus Prairie Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 3/4 clove
- 2
- 1 -3
Instructions:
1. Grease and lightly flour a 10-inch fluted tube pan. Set aside.
2. In a large bowl, beat together sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition.
3. Beat in flour, 1 cup at a time. Beat in lemon-lime carbonated beverage and lemon extract. Pour into prepared pan.
4. Bake in 350 degree F oven for 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Loosen side of cake; remove from pan. Cool. Makes 12 servings.
Title: 30 Minute (Or Less) Chewy Brown Sugar Nuthins
Ingredients:
- 1/4 butter
- 1 light brown sugar
- 1 egg
- 3/4 all-purpose flour
- 1 baking powder
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F Butter (or canola oil) an 8 inch square baking tin.
2. Cream melted butter and sugar. Add egg and stir.
3. Mix flour and baking powder in a separate bowl and add to butter-sugar mixture.
4. Add vanilla and mix well until smooth.
5. Pour into your prepared tin and bake for about 20 minutes, or until just set.
6. Cool and dig in!
Title: Dessert Cabbage :)
Ingredients:
- 1 1/2 cabbage
- 1 light margarine
- 1 1/2 cinnamon
- 1/2 sugar
Instructions:
1. Thinly slice cabbage and into bite size
2. Microwave the thinly sliced cabbage and margarine for 1.5 minutes (time may vary depending on your microwave), till margarine is melted and cabbage is tender.
3. Add remaining ingredients to taste. My measurements are guesstimates.
4. Enjoy :).
Title: Chocolate Butterscotch Frosting
Ingredients:
- 6 coffee
- 6 confectioners' sugar
- 1/2
- 3
Instructions:
1. Melt chocolate and butterscotch pieces.
2. Stir in coffee and confectioners sugar.
3. Beat until smooth.
Title: Vegan Whipped "cream"
Ingredients:
- 1 coconut milk
- 1 vanilla
- sugar
Instructions:
1. Do not shake the coconut milk. You want the coconut fat that accumulates on the top to stay there. Hold the can over a bowl. Using a manual can opener with a sharp end, puncture a hole on either side of the bottom of the can. Let the coconut water run out. You can save this and use for curries, rice pudding, etc.
2. Open the top of the can. See all that creamy stuff? That's what you want. Scoop it all out into a bowl. Add vanilla and sugar and whisk or beat for 1 minute. Put this into your refrigerator. Wait an hour. The best vegan whipped cream you've ever had - guaranteed.
Title: Super Simple Donut Holes
Ingredients:
- 1 butter flavor shortening
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Heat one inch of shortening in large skillet.
2. Cut biscuits into quarters and fry 1-2 minutes on each side or until golden brown.
3. While biscuits are frying, combine cinnamon and sugar in shallow dish and mix well.
4. Once biscuits are done cooking roll immediately in sugar/cinnamon mixture.
5. Best served HOT! Enjoy!
Title: Chocolate Peanut Butter Squares
Ingredients:
- 1/4 margarine
- 1/2 peanut butter
- 1 marshmallows
- 1 chocolate chips
Instructions:
1. Melt butter and peanut butter.
2. Stir in chocolate chips.
3. Cool.
4. Add marshmallows.
5. Press in a 9x9 pan and refrigerate.
6. Cut into squares.
Title: Banana "custard"
Ingredients:
- 1 banana
- 1
Instructions:
1. Mash a banana.
2. Mix it with 1 TB orange juice.
3. Freeze it overnight.
4. Put it in the lunch box in the morning, and by noon "it will have thawed enough to taste like a rich banana custard.".
Title: Low Carb Almond Sugar Cookies
Ingredients:
- 1 1/4 Splenda sugar substitute
- 1 butter
- 1/4 egg
- 1 vanilla
- 1 Splenda sugar substitute
Instructions:
1. Pre-heat oven to 350°F Line baking sheets with parchment paper or a non-stick baking mat.
2. Stir together flour and Splenda. Blend in butter, egg and vanilla until well mixed. Form into 1-inch balls on a cookie sheet and flatten each with a fork. Sprinkle with additional Splenda.
3. Bake for 8 minutes or until set but not brown. Allow to cool for 2 minutes on baking sheet then remove to wire racks to cool.
Title: A 14-Carat Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 ground cinnamon
- 4 eggs
- 2 sugar
- 1 1/2 raw carrots
- 2 butter
- 1 margarine
- 1/2 cream cheese
- 1/2 vanilla
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking powder, soda, salt and cinnamon.
3. In mixing bowl, beat eggs and add sugar.
4. Let stand until sugar dissolves, about 10 minutes.
5. Stir in oil, carrots, drained pineapple and nuts.
6. Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
8. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
9. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
10. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
11. Add powdered sugar gradually, beating vigorously.
12. If frosting is too thick, thin with a few drops of milk to spreading consistency.
Title: Hamantaschen Dough (Aka Hamantashen / Oznei Haman)
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 flour
- 1/3 vanilla extract
- 5 - 5 1/2 baking powder
- 1
- 1/8
- 1
Instructions:
1. Beat eggs and sugar until creamy.
2. Add oil and beat. Add juice and extracts. Add baking powder. Gradually add flour until it becomes a good dough consistency.
3. Fill with favorite filling and shape.
4. Bake at 350°F on lined baking sheet for about 10 minutes (until bottom is golden).
Title: Sunshine Fruit Dip
Ingredients:
- 2 sour cream
- 2 brown sugar
- 1 orange zest
- 1
Instructions:
1. In medium bowl, stir together all ingredients except fruit.
2. Cover; refrigerate at least 2 hours.
3. Serve with fresh fruit.
Title: Honey Crepes
Ingredients:
- 2 eggs
- 180 water
- 125 plain flour
- 125 butter
- 45 vanilla
- 5 honey
- 20 honey
- icing sugar
Instructions:
1. Place the Dough Blade in the Processor Bowl. Add the eggs, milk, water flour, butter, extract and 10 g honey and pulse until smooth.
2. In a non-stick sauté pan, heat a little oil over medium-high heat. Pour a small amount of batter into the pan and swirl around evenly to form a thin circle. Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from pan and keep warm on a plate. Continue with the remaining batter, stacking the crepes between layers of parchment paper.
3. To serve, roll the crepes to form cigar shapes, place on a serving platter and drizzle with honey. Sift with powdered sugar just before serving. Makes about 8 crepes.
Title: Sticky Gingerbread
Ingredients:
- 500 plain flour
- 2 ground ginger
- 1/2 ground black pepper
- 1 baking powder
- 1 bicarbonate of soda
- 1 salt
- 250 butter
- 175 golden syrup
- 175 black treacle
- 175 milk
- 300 egg
- 1
Instructions:
1. Set oven to 160°C Grease a 11 x 9" tin with baking parchment.
2. Sift the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Place the sugar, butter, syrup and treacle in a pan and heat until the butter has just melted. Don’t allow it to get too hot.
3. Stir in the milk then beat in the egg. Pour in the dry ingredients and beat together.
4. Pour immediately into baking tin and bake for 1-1/4 hours until firm to the touch. Allow to cool for 10 minutes, then turn out of tin and allow to cool completely.
5. NB You can also add a few finely chopped pieces of stem ginger to the mix if you wish.
Title: Mocha Brownie Pudding Cake
Ingredients:
- 1 all-purpose flour
- 1 1/4 dark brown sugar
- 6 cocoa powder
- 2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 3 pure vanilla extract
- 2 brewed coffee
- 2
- 1 1/2
Instructions:
1. Position oven rack in the middle of the oven; preheat oven to 350°.
2. Butter an 8-inch square baking pan.
3. Whisk together the flour, 3/4 cup brown sugar, 2 tablespoons cocoa, the baking powder, and salt in a medium bowl; breaking up any large clumps of sugar with your hands.
4. Stir in the milk, butter, and vanilla with a wooden spoon just until blended; the batter will be very thick.
5. Transfer to the baking dish and smooth the top with a rubber spatula.
6. Stir together the remaining 1/2 cup brown sugar and 1/4 cup cocoa with a fork in a small bowl; breaking up any large clumps of sugar with your hands.
7. Stir in the nibs, if using; sprinkle the mixture evenly over the batter.
8. Pour the hot coffee evenly over the batter--do not stir.
9. Bake for 30-35 minutes, until the top layer is set and the dessert is beginning to pull away from the sides of the pan; the batter will have separated into cake and pudding layers.
10. Cool in the pan on a wire rack for at least 15 minutes.
11. Serve hot, warm, or at room temperature in small bowls, with whipped cream or ice cream, if desired.