lumicero/recipes-ing2inst huggingface dataset:
Title: Light Italian Pizzelles
Ingredients:
- 3 eggs
- 3/4 artificial sweetener
- 1 vanilla extract
- 1/2 coconut oil
- 1/2 water
- 1/2 all-purpose flour
- 1 3/4 baking powder
- 2
Instructions:
1. Melt the coconut oil and set aside to cool. Heat the pizzelle maker.
2. In a large bowl, beat the eggs and sugar.
3. Add the cooled melted coconut oil, vanilla extract, coconut extract and water.
4. Sift flour and baking powder then add to the egg mixture. Batter will be sticky. If batter is too thick, add a bit more water.
5. Spray a small cookie scoop inside and out with a no-stick cooking spray. Drop a scoop of cookie dough onto the centre of the hot pizzelle machine. I cook mine for between 60 seconds and 70 seconds. Each machine heats differently and it depends on how dark you like your Pizzelles.
6. Place Pizzelles on a cooling rack. Once cooled, store in an airtight container to keep crispy.
7. NOTE: Use a calorie free sweetener that replaces sugar cup for cup. If you are using regular granulated sugar instead of the sweetener, do not add the 1/2 cup water.
Title: Melkkos (Milk food)
Ingredients:
- 2 milk
- 300 cake flour
- 5 salt
- 15 margarine
- butter
Instructions:
1. Sift the flour and salt together and rub in margarine/butter.
2. Bring milk to the boil.
3. Add flour mixture to milk and beat.
4. Lumps will form but keep stirring well!
5. When lumpy, cover with lid and simmer for 5- 8 minutes, until cooked.
6. Serve hot with cinnamon sugar.
Title: Spiced Apples
Ingredients:
- 6 -8 granny smith apples
- 1 1/2 pumpkin pie spice
- 1 cinnamon
- 1 dark brown sugar
- 1 maraschino cherry juice
- 2 maraschino cherry
- 1/4 non-dairy milk substitute
- 1/2 vanilla extract
- 3
- 1
Instructions:
1. pre-heat oven at 325 degrees
2. Wash apples and core with skin on ( do not core all the way through apples)
3. place apples in pan sprayed with pam.
4. In a small mixing bowl add brown sugar cinnimon, all-spice mix well.
5. place tabs of margarine(optional) inside each center of cored apples, add chopped cherries, chopped walnuts into apple holes then spoon in sugar mixture into each apple.
6. bake apples in oven at 325 degrees until pierced with toothpick slightly firm.( over bag will result in mushy apples)
7. remove from oven and let set for 5-10 minute( mixture will thicken when cooling down)
8. Take 3 cups of non- dairy coffee creamer( any brand) and using hot water from tap, add 1 tsp of vanilla extract in a bowl and mix well( use in place of milk or can be used with soy milk also)
9. place baked apples in bowls and pour milk mixture over apples
10. and enjoy! these spiced apples are an alternative to apple pie.
Title: Quick Cookie Dough Cheesecake Bars
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°.
2. Divide cookie dough in half; press half of dough into an 8x8 pan or pie plate.
3. Cream the cream cheese and sugar until smooth.
4. Add egg and vanilla; beat until smooth. Pour over cookie dough.
5. Put remaining cookie dough on top of cheesecake mixture in small chunks.
6. Bake at 350° for 35-40 minute or until set.
7. You may double this recipe and use a 13x9 pan.
8. Cool 1 hour and refrigerate. Cut into small squares.
Title: Chai Latte Mini-Cupcakes (Gluten-Free)
Ingredients:
- 3/4 milk
- 4 tea
- 2 vinegar
- 1 baking powder
- 1 1/2 ground cinnamon
- 3 ground cardamom
- 2 ground ginger
- 1 ground cloves
- 1/2 ground allspice
- 1/4 ground coriander
- 1/4 ground pepper
- 1/4 xanthan gum
- 1/4 brown sugar
- 1/4 eggs
- 1 vanilla
- 1/3
- 2/3
- 2
- 1
Instructions:
1. In a small saucepan or microwave oven, heat milk until almost boiling; remove from heat. Add teabags and steep for 10 minutes. Squeeze as much liquid as possible from teabags and add vinegar (if using), Measure and add more milk (if necessary) to equal 3/4 cup. Set aside.
2. Sift dry ingredients together.
3. Cream sugar and oil; add eggs and vanilla. Beat until thick and creamy,.
4. Incorporate dry ingredients, alternating with chai latte; beat minimally.
5. Spoon into mini-cupcake moulds and bake in 350F (preheated) oven for 20 minutes or until a toothpick comes out clean.
Title: Rolled Oatmeal Cookies
Ingredients:
- 1 1/2 old fashioned oats
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 butter
- 1 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1/2 flaked coconut
Instructions:
1. Preheat oven to 375.
2. In a medium bowl combine rolled oats, flour, baking powder and baking soda.
3. Set aside.
4. In a large bowl, cream butter and sugars until fluffy; beat in egg until blended.
5. Add Vanilla and coconut, mix well.
6. Add dry ingredients and mix until just blended.
7. Shape into 2-inch balls and arrange on a baking sheet about 2 inches apart flatten with a fork.
8. Bake for 10 to 12 minutes.
Title: Beijos De Coco (Coconut Kisses)
Ingredients:
- 2 coconut
- 1/2 sugar
- 1/2 water
- chocolate chips
Instructions:
1. Combine the sugar and coconut over medium low heat. Add a tablespoon or two of water to moisten the coconut and hasten the sugar to dissolve while stirring continually. When the sugar is dissolved and the coconut a little toasted remove from heat.
2. Cover a cookie sheet with parchment paper. Dip a melon baller or round bottom tablespoon into a glass of water then scoop up the coconut and pack it into the spoon and then gently place it on the parchment paper.
3. After the beijos are formed you can melt the chocolate chips in the microwave in a microwave safe sandwich or quart plastic baggie. Nip a tiny corner and squeeze the melted chocolate decoratively onto the beijos. Let cool.
4. Note: These cookies are held together by the melted sugar and sometimes helped by a chocolate coating. They can be dry and crumble easily. But they are still far superior to the store bought canned Passover macaroons.
Title: Caribbean Coconut Tart
Ingredients:
- 1 2/3 unsifted all-purpose flour
- 1/3 sugar
- 1 baking powder
- 1/4 salt
- 1 butter
- 1/2 egg
- 1 eggs
- 2 sugar
- 1 salt
- 1/4 unsifted all-purpose flour
- 1/4 flaked coconut
- 2 butter
- 1/2
- 1/4
- 1/2
Instructions:
1. Prepare the pastry as directed: In a bowl, stir together flour, sugar, baking powder, salt and grated orange peel.
2. With a pastry blender, cut in butter until fine particles form.
3. Add 1 lightly beaten egg and stir with a fork until well blended; work with your hands until dough holds together in a ball. Divide into thirds.
4. Set aside 1/3 of the pastry for lattice strips.
5. On a lightly floured waxed paper, roll out the other 2/3 to a 12-inch circle. Use the paper to lift and gently turn pastry into a 10 1/2-inch tart pan with removable bottom (or 10-inch pie pan).
6. Shape to bottom and sides of pan; trim excess from top edge of tart pan (or away from rim of pie pan).
7. Bake in a 325*F oven for 8 minutes.
8. Meanwhile, divide remaining pastry into 10 pieces; on a lightly floured board roll each into a 10 to 12 inch rope. Cover and refrigerate while mixing filling.
9. Filling: In a bowl lightly beat the eggs, then stir in sugar, salt and flour. Add coconut, orange juice and melted butter; mix well. Pour into prepared crust.
10. Criss-cross ropes of dough on top of filling. Trim and press ends to edges of pastry. Return to a 325* oven and bake until crust is golden brown and center is set, about 40 minutes.
11. Warm the jelly or jam until melted and carefully brush it over top of hot tart. Cool completely, as long as 24 hours, then remove sides of pan and cut tart in wedges.
Title: Bow-Wow Brownies
Ingredients:
- 1/2 honey
- 2 whole wheat flour
- 1 eggs
- 4 vanilla
- 1 carob chips
- 1/2 carob powder
- 1/4 baking powder
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Blend oil and honey in a bowl.
3. Mix in remaining ingredients.
4. Pour into greased 15- by 10-inch baking sheet.
5. Bake 30-35 minutes.
Title: Gullets
Ingredients:
- 12 eggs
- 5 flour
- 1 butter
- 2 brown sugar
- 1 vanilla
- 6
- 1
Instructions:
1. cream sugar and butter.
2. add vanilla, whiskey, and almond extract.
3. add flour in batches.
4. scoop out and cook using waffle iron.
Title: Microwaved Apples With Orange and Strawberry Sauce
Ingredients:
- 4 granny smith apples
- 1/2 - 1 ground cinnamon
- 3/4 - 1 strawberries
- 250 brown sugar
- 1 caster sugar
- 1 Cointreau liqueur
- 1 orange
- 2
Instructions:
1. Place the apples in a microwave container, sprinkle with cinnamon and pour the orange juice over the top.
2. Cover and cook on high in the microwave for 3 minutes, toss and then cook for another 3-4 minutes, or until tender.
3. At the same time, puree the strawberries and add 1 teaspoon sugar, or to taste.
4. Then drain the juice from the apples into a saucepan together with the strawberry puree and cook over a high heat to reduce.
5. Place the apples in a bowl and pour the sauce over the top.
6. Garnish with almonds and serve warm or hot.
Title: Outrageous Chocolate Cranberry Fudge Cake
Ingredients:
- 2/3 butter
- 1/2 margarine
- 1 whole berry cranberry sauce
- 1 sugar
- 1/2 eggs
- 2 vanilla
- 1 all-purpose flour
- 1/4 baking powder
- 1/2 jellied cranberry sauce
- 1/4
- 1/2
- 1/4
Instructions:
1. Make cake:.
2. Heat oven to 325ºF. Line an 8-inch round cake pan with foil. Coat foil with cooking spray. Dust pan with flour, tapping to remove excess.
3. Microwave 2/3 cup chocolate chips, butter and unsweetened chocolate in large microwave-safe bowl on High for 1 minute. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate.
4. Stir in cranberry sauce and sugar, mixing well. Add eggs, vanilla, flour and baking powder, stirring until well mixed. Pour batter in prepared pan.
5. Bake for 40 minutes or until center is set and a toothpick comes out clean. Cool in pan 30 minutes. Refrigerate one hour or until cold.
6. Make glaze:.
7. Microwave cream and chocolate chips together in medium microwave-safe bowl for 1 minute on High. Stir until smooth. Return to microwave for 30 additional seconds if necessary to melt chocolate. Add cranberry sauce, mixing well.
8. Turn cake out onto flat serving plate. Remove foil. Spread glaze over top allowing some to drip down sides of cake. Chill about 1 hour or until glaze is firm. Can be made a day ahead of time. Store at room temperature.
Title: Orchard Peach Pie
Ingredients:
- 1 cornstarch
- 2 cinnamon
- 1/2 nutmeg
- 1/8 sugar
- 2
Instructions:
1. Preheat oven to 425°F
2. Drain fruit reserving 1 cup syrup.
3. Dissolve cornstarch in fruit syrup in saucepan on your stovetop.
4. Add cinnamon, nutmeg and sugar, to taste.
5. Cook, stirring constantly, until thickened and translucent. Stir in fruit.
6. Prepare piecrusts.
7. Place bottom crust in pie plate and spoon in fruit mixture.
8. Place top crust over fruit; seal and flute edges.
9. Make slits in top crust for venting.
10. Bake on lower oven rack, 25 minutes or until golden brown.
11. Serve with vanilla ice cream or whipped cream, if desired.
Title: Italian Carrot and Almond Cake with Oranges in Caramel
Ingredients:
- 1 1/2 caster sugar
- 2 water
- 4 oranges, zest of
- 8 oranges
- 4 sugar
- 8 lemon, zest of
- 1 carrots
- 8 self-raising flour
- 8 pine nuts
- 1 icing sugar
- 4 creme fraiche
Instructions:
1. First prepare the oranges in caramel: carefully peel the oranges, removing as much of the white pith as possible.
2. Cut into slices about 1/2 inch thick on the horizontal.
3. Then stick back together and secure with a cocktail stick or toothpick.
4. Bring the sugar and 1 quart of water to the boil, add the orange zest and continue to boil until the sugar starts to caramelise, it will begin to turn a golden brown color.
5. Immediately remove the pan from the heat and very carefully add the remaining water, (the mixture might spit, so be careful).
6. Pour a little of the caramelized syrup into a jug and set aside (this will be used for soaking into the top of the cooked cake).
7. Using a slotted spoon, place the oranges in the caramel and boil covered for about 1 hour.
8. Remove the oranges, from the syrup and continue to heat the syrup until it has reduced by half.
9. Place the oranges back into the caramel until ready to use.
10. To make the cake: pre-heat the oven to 350 degrees F.
11. Beat the yolks, sugar, lemon rind and almond essence thoroughly together.
12. Mix in the carrots, almonds and flour.
13. Fold in the whites gently with a metal spoon.
14. Line a 2 inch pan, about 38 inches in diameter, with greaseproof paper.
15. Put in the cake mixture.
16. Carefully place eight slices of caramelized orange in a circle over the top of the cake.
17. Sprinkle pine nuts over the top if using and place in the oven.
18. To test whether the cake is cooked, carefully insert a clean skewer into the cake- if it comes out clean then the cake is cooked.
19. When cooked remove from the oven and place onto a cake rack to cool slightly.
20. Using a cocktail stick or fork pierce several holes into the cake and pour a little of the caramelized orange syrup over the top of the cake, the cake will soak up all the syrupy juices.
21. To serve, cut a slice of the cake- ensuring each slice has a caramelised orange slice on top.
22. Place a caramelized orange by the side, pour over a little extra syrup and add a dollop of crème fraîche.
Title: Honey Fruit Dessert
Ingredients:
- 2 apricots
- 4 plums
- 2 honey
- 1/4 vanilla ice cream
- cashews
- peanuts
Instructions:
1. Line a 13x9x2-inch baking pan with foil; coat foil with nonstick cooking spray.
2. Place fruit; cut side up, in pan.
3. Bake, uncovered, at 425 for 18-20 minutes or until tender.
4. Drizzle with honey; bake 2-3 minutes longer or until golden brown.
Title: Flourless Tahini Cookies
Ingredients:
- 1 tahini
- 1 sugar
- 1 egg
- 1 baking soda
- 2 vanilla
- 2 rose water
Instructions:
1. Thick tahini with a peanut butter like texture is the best for this. If your tahini is really thin, thicken it up with a little cornstarch, arrowroot, or powdered sugar.
2. Mix the tahini and sugar with an electric beater until blended together. Add the egg and baking soda, along with the vanilla or rosewater.
3. Line a cookie sheet with parchment paper. Form 24 balls by hand or with a teaspoon, spacing them apart well enough. Make sure they're not too big, they WILL expand.
4. Bake at 350F until puffy, about 10-12 minutes.
Title: Holiday Chocolate Butter Cookies
Ingredients:
- 1/2 sugar
- 3/4 butter
- 1 all-purpose flour
- 1 chocolate chips
- 1 1/2 maraschino cherry
- 1/4
Instructions:
1. Heat oven to 375*.
2. In a large bowl, combine all ingredients except flour and cocoa.
3. Beat at medium speed until light and fluffy (2-3 min.).
4. Gradually add flour and cocoa until well mixed.
5. (2-3 min).
6. Shape rounded teaspoonfuls as desired.
7. You can make them into 1 inch balls, 2-3 inch logs, balls flattened, balls with indentations etc.
8. You can make them in a cookie press too.
9. Place 1" apart on cookie sheets.
10. Bake 7-9 minutes or until set.
11. Cool.
12. Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.
Title: Sopa Dourada (portuguese Christmas Golden Soup)
Ingredients:
- 6 sugar
- 1 1/2 water
- 7 cinnamon
- 1/2
Instructions:
1. Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230F/105 to 110C).
2. Remove from the heat.
3. Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish.
4. Beat the egg yolks and mix them with the remaining syrup.
5. Bring to heat for one moment and stir, only to thicken, without allowing the yolks to curdle.
6. Pour this custard over the slices, sprinkle with cinnamon and serve cold.
7. Enjoy!
Title: Apple and Rosemary Tart
Ingredients:
- 1 1/2 flour
- 1/2 coarse salt
- 7 unsalted butter
- 5 -6 fresh rosemary
- 1 tart apples
- 6 sugar
- 2/3 egg
- 1 water
- 1
Instructions:
1. For the Pastry:
2. Place the flour and salt in a good sized bowl.
3. Add the butter bit by bit and blend till the mixture resembles coarse meal.
4. Add the water bit by bit until the dough forms a ball.
5. Wrap in cling-film and let the dough sit at room temperature for one hour.
6. Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
7. Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
8. Pre-heat the oven to 425 degrees F.
9. Lightly flour your work surface and roll the dough out into a 14" circle.
10. Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
11. Gently fit the pastry against the sides of the tin.
12. Make the Filling:
13. Mince the rosemary.
14. Place half the apples in the tart tin.
15. Sprinkle with half the sugar and all the rosemary.
16. Top with the remaining apples and the remaining sugar.
17. Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
18. Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
19. Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
20. Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
21. Let the tart cool to lukewarm or room temperature before serving.
Title: Caramelized Banana With Honey, Mascarpone and Mint
Ingredients:
- 1 banana
- 3 fresh mint leaves
- 1 honey
- 1 mascarpone cheese
Instructions:
1. Remove skin off a under-ripe banana.
2. Heat up honey in a non-stick pan, add banana and cook for 1 minute.
3. Add mascarpone and cook for 30 seconds.
4. Lift out the banana and add to serving dish, add mint to the sauce, stir and pour it over the banana.
Title: Mexican Banana Bake
Ingredients:
- 1 cream cheese
- 1/4 brown sugar
- 1/4 rum
- 3 half-and-half
- 1/8 ground cinnamon
- 5 bananas
- 1 butter
- margarine
Instructions:
1. Place cream cheese, sugar, rum, half-and-half, and cinnamon in blender.
2. Cover and blend on high speed until smooth, 30 seconds.
3. Slice half the bananas into ungreased 1-quart casserole.
4. Dot with butter.
5. Spread with half the cheese mixture.
6. Slice the remaining bananas into casserole; spread with remaining cheese mixture.
7. Bake uncovered in 325ºF oven until hot and bubbly, about 20-25 minutes.
Title: Graham Cracker Crunch Topping
Ingredients:
- 3 graham cracker squares
- 1/4 brown sugar
- 1/8 ground cinnamon
- 2 butter
- 1 vanilla extract
- 2 sugar
- 1 salt
Instructions:
1. Preheat oven to 350°.
2. Butter a 8X8-inch baking pan.
3. In a small mixing bowl, mix together crumbled graham crackers,brown sugar and cinnamon.
4. Combine with melted butter and vanilla, mix well.
5. Spread evenly in prepared pan.
6. Sprinkle sugar and salt over the top.
7. Bake for 8-10 minutes, or until lightly browned.
8. Cool slightly, then put on top of your favorite ice cream.
Title: Midnight Cake
Ingredients:
- 1 butter
- 2 1/2 margarine
- 4 sugar
- 1 eggs
- 2 boiling water
- 3 flour
- 1 salt
- 2 baking soda
- 2 baking powder
- 2 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar.
3. Add eggs one at a time, first yolks then whites.
4. Mix cocoa with water.
5. Sift dry ingredients together.
6. Add flour mixture with cocoa mixture, stir in vanilla.
7. Bake at 350 degrees for 20- 30 minutes, makes three layers or 45 minutes for bundt cake.
Title: Mincemeat Custard Pies
Ingredients:
- 2 custard
- 6 puff pastry
- 375 icing sugar
- 0.5
Instructions:
1. Heat oven to 220°C.
2. Stir the custard and almonds together.
3. Unroll the pastry, cut out circles using a 7cm plain round cutter. Gather up the pastry trimmings, re-roll then cut out more circles. You should get out about 16 - 18. Use to line a couple of bun tins.
4. Spoon a heaped teaspoon of the custard mix into each tart case, then top with a scant teaspoon of mincemeat. Scatter over some flaked almonds,
5. Bake for about ten minutes until puffy and golden.
6. Cool briefly in the tin, dust with icing sugar.
Title: No Egg, No Oil, No Sugar Blueberry Muffins
Ingredients:
- 1/2 banana
- 1/2 unsweetened applesauce
- 1/2 salt
- 1/4 honey
- 1/4 flour
- 2 baking powder
- 1 vanilla
- 1 frozen blueberries
- 1/2
- 2
Instructions:
1. Rinse frozen blueberries under water in strainer until thawed.
2. In a mixer on high speed, whip the 1/2 banana and 1/2 cup applesauce until mixed without lumps.
3. Add remaining ingredients except for blueberries. Mix until batter is combined. Add 1-2 tsp of almond milk if batter is too dry.
4. Mix batter with blueberries by hand.
5. Bake in preheated oven at 350F or at 330F in a convection oven. Bake for 35 mins or until firm.
Title: Indulgent Brownie Torte
Ingredients:
- 18 water
- 16 egg
- chocolate curls
Instructions:
1. Heat oven to 300. Line 13x9-inch pan with foil so foil extends about 2"-inches over sides of pan. Spray foil with cooking spray.
2. Make brownies as directed on box for cakelike brownies in a 13x9"-inch pan. Cool completely, about 1 1/2 hours. Remove from pan by lifting foil; peel foil away. Trim sides if desired. Cut brownie crosswise into thirds; place one piece on serving plate.
3. Spoon frosting into microwavable bowl. Microwave uncovered on HIGH 15-20 seconds; stir frosting until smooth.
4. Pour 1/3 of the frosting over brownie piece on serving plate. Place another brownie piece on top; pour half of remaining frosting over second brownie piece. Top with remaining brownie piece; pour remaining frosting over top. Refrigerate 30 minutes to set. Garnish with chocolate curls. Store loosely covered.
Title: Apple Pudding
Ingredients:
- 1 flour
- 1 white sugar
- 1 baking powder
- 1/2 butter
- 1 margarine
- 6 water
- apples
Instructions:
1. Combine flour, sugar and baking powder in a mixing bowl.
2. Cut in butter or mrgarine with a pastry cutter until like cornmeal; set aside.
3. Grease n 8x8" glass pan and slice in 6 (or less) apples.
4. Spread flour mixture evenly over fruit.
5. Pour water evenly over all and do not stir.
6. Bake at 375°F for 1 hour, or until crust is browned.
7. Serves 9.
8. This recipe can be adapted for diabetics by replacing the sugar with artificial sweetener (i. e. Splenda).
9. Note: For a 9x13" pan, make 1 1/2 times the recipe.
10. Serves 12-15.
11. Instead of apples, use pears, peaches, raspberries or blackberries.
12. Serve with milk, cream, or ice cream and enjoy.
Title: Traditional Rice Crispy Bars
Ingredients:
- 1/4 butter
- 1 marshmallows
- 6
Instructions:
1. Grease 9x16 pan, extra large bowl, & rubber/silicone spatula.
2. Dump half the cereal in the greased bowl.
3. There's two ways to melt the marshmallows. For microwave cooks: combine butter and marshmallows in a large, microwavable bowl. Zap for 2 minutes. Stir and heat 30 seconds.
4. For stove-top cooks: Melt butter in heavy-bottom saucepan. Add marshmallows. Stir continually until completely melted.
5. Pour melted marshmallows in the bowl.
6. Dump remaining cereal in the bowl.
7. Using the greased spatula, stir the mixture.
8. Grease hands.
9. Press mixture into greased pan.
10. Enjoy!
Title: Magic Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1/2 salt
- 1 baking soda
- 3 vanilla
- 1 coconut oil
- 1/3 cold water
- 1 white distilled vinegar
- 1 powdered sugar
- 2 -3 cocoa powder
- 1 1/2 vanilla
- 1/3 water
- 1/2 non-dairy milk substitute
- 2 -4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients in a bowl until mixed thoroughly.
3. Make a well in the center and add wet ingredients, with exeption of the vinegar.
4. Stir until well mixed; then stir in vinegar until well blended.
5. Pour into a 9x9 inch baking dish (or cupcake or bundt pan), and bake in preheated oven for 30 minutes Tooth pick inserted in center comes out clean when done.
6. For the frosting: Cream the butter in a small bowl.
7. Add sugar, cocoa, vanilla, and enough water or non-dairy milk to make a thick, but spreadable frosting.
8. Cool completely, then spread on the frosting.