lumicero/recipes-ing2inst huggingface dataset:
Title: Galette Perougienne
Ingredients:
- 1/3 warm water
- 2 sugar
- 2 1/4 dry yeast
- 2 3/4 all-purpose flour
- 1 lemon zest
- 1/4 salt
- 10 unsalted butter
- 1 egg
- 1 unsalted butter
- 4 powdered sugar
- powdered sugar
Instructions:
1. Mix 1/3 cup warm water and 2 T sugar in small bowl. Sprinkle dry yeast over mixture and stir to dissolve. Let mixture stand until foamy, about 10 minutes.
2. Mix flour, lemon zest and salt in large bowl. Add 10 tablespoons unsalted butter and rub in with fingertips until mixture resembles coarse meal. Add yeast mixture and egg and stir until soft dough forms. Turn out dough onto lightly floured surface. Knead dough until smooth, about 5 minutes. Grease large bowl. Add dough, turning to coat. Cover dough with plastic wrap and let rise in warm draft-free area until almost doubled in volume, about 1 1/2 hours.
3. Lightly dust two 12-inch pizza pans or heavy large baking sheets with flour. Punch dough down and divide in half. Roll out each piece on lightly floured work surface to 12-inch diameter round. Transfer each dough round to prepared pan. Brush with melted butter. Sift 2 tablespoons powdered sugar over each. Let stand 1 hour.
4. Preheat oven to 425°F Bake galettes until golden brown, about 12 minutes (galettes will not rise). Cool slightly. Sift additional powdered sugar over galettes and cool completely. Cut galettes into wedges and serve.
Title: Texas Oatmeal Cake With Bananas
Ingredients:
- 1/2 oleo
- 1 oats
- 1 1/4 boiling water
- 1 white sugar
- 1 brown sugar
- 1 eggs
- 2 flour
- 1 1/3 baking soda
- 1 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 1 oleo
- 1/2 evaporated milk
- 1/2 white sugar
- 1 brown sugar
- 1 coconut
- 1/2
Instructions:
1. Bring the water to a boil. Add oats and oleo. Remove from heat and let stand 20 minutes.
2. Add to oat mixture: Rest of ingredients.
3. Bake in prepared cake pans at 350°F for about 30 minutes or till knife comes out clean when checked.
4. Cool and ice with prepared icing or can use my recipe for here (like a German Chocolate icing).
5. **Icing for this cake**:
6. Bring to boil: Evaporated milk, oleo, sugar, vanilla. Boil for 3-4 minutes. Add coconut and nuts.
Title: Chocolate Yummies
Ingredients:
- 1 butter
- 1/3 marshmallows
- 20 vanilla
- 1/2 oats
- 1 1/2
Instructions:
1. Melt chocolate morsels, butter and marshmallows in double boiler; or carefully over very low heat, stir untill smooth.
2. Remove from heat, don't worry if separates a little.
3. Stir in vanilla, coconut and oats, mix thoroughly.
4. Drop by teaspoonfuls onto wax paper covered cookie sheets. Refrigerate.
5. When chilled can transfer to storage containers. Must be refrigerated.
6. Notes: You can use quick or old fashioned oats in this recipe.I have always cooked over low heat without a problem. If you spray alittle pam on pan and spoon clean up is a snap. Prep time includes chilling.
Title: Shoo Fly Pie Cake
Ingredients:
- 4 flour
- 2 brown sugar
- 3/4 butter
- 2 boiling water
- 1 dark molasses
- 1 baking soda
Instructions:
1. Mix together the flour and brown sugar in a large bowl. Slowly mix in the butter. Set aside one cup of this mix for topping the cake.
2. In another bowl mix together the boiling water, molasses, and baking soda. Slowly stir this mixture in to the dry mix bowl.
3. Grease and flour a 9x13 pan. Pour the mixture into the pan and top with the remaining crumb topping.
4. Bake at 350 degrees for 40 - 45 minutes.
Title: Apple Fritters
Ingredients:
- 4 Red Delicious apples
- 2 lemon juice
- 2 water
- 1 1/2 cinnamon
- 1 nutmeg
- 1/2 powdered sugar
- 1/2
Instructions:
1. Heat oil in saucepan to 350 degrees.
2. Peel, core and slice apples into ¼ inch apple rings. Place apple rings in shallow bowl and sprinkle with lemon juice.
3. In a bowl, whisk together the pancake mix, water, cinnamon and nutmeg. Batter will be slightly lumpy.
4. Coat apple slices in batter and fry in hot oil for 1-2 minutes per side until golden brown.
5. Place cooked fritters on plate lined with paper towels. Sprinkle with powdered sugar.
Title: Blueberry and Lemon Ricotta Cheesecake (Gluten-Free)
Ingredients:
- 1/3 butter
- 1/3 coconut oil
- 1 eggs
- 2 1/2 ricotta cheese
- 2 lemon
- 1/3 fresh blueberries
- 1/2
- 16
- 1
Instructions:
1. Mix ground oats, almond meal and 1 Tbsp sugar in a bowl.
2. Add melted butter or coconut oil and mix well.
3. Press onto the bottom of a 7-inch springform pan and keep the pan in the freezer.
4. Separate eggs into two bowls. Whip egg whites until stiff peaks form and set aside.
5. Zest a lemon and then cut the lemon in half and juice it.
6. Preheat oven to 325°F/165°C degrees.
7. In another bowl, mix egg yolks, sugar, and almond extract.
8. Add ricotta cheese, and lemon zest and juice and mix well.
9. Fold in the egg whites and mix gently. Fold in blueberries and mix gently again.
10. Bake in the oven for 80 minutes.
11. Cool and refrigerate for several hours or overnight.
12. Remove the cheesecake from the springform, infuse love, and serve!
Title: Easy " Caramel Apple" Dessert
Ingredients:
- 6 -8 apples
- 5 Cool Whip
- 1 lemon juice
- 1 -2
Instructions:
1. Core apples and chop into small bite-size pieces.
2. Soak in lemon juice and drain well.
3. Place in bowl.
4. Chop up Snickers and add to bowl.
5. Add Cool whip and mix well.
6. Refrigerate at least 1 hour before serving.
Title: Mum's Rice Pudding
Ingredients:
- 4 pudding rice
- 2 sugar
- 2 butter
- 1
Instructions:
1. Wash rice thoroughly in a sieve before using.
2. Put rice in casserole dish.
3. Sprinkle sugar over.
4. Put a knob of butter on top.
5. Cover with milk.
6. Bake at 300°F for 2 1/2 - 3 hours.
7. stir often and add more milk as needed.
8. You will find towards the end a skin will start to form, this is fine just stir it inches.
Title: Champagne Cake
Ingredients:
- 2 3/4 flour
- 2 baking powder
- 1 salt
- 2/3 shortening
- 1 1/2 sugar
- 3/4 butter
- 6 white wine
- 1/4 marshmallows
- 1 flaked coconut
- 16 powdered sugar
- 1 light corn syrup
- 1 water
- 1/4 vanilla
- 1/4 salt
- 1 1/2 marshmallows
- 1/8
- 1/2
- 6
- 3
Instructions:
1. Sift flour, baking powder, and salt together and set aside.
2. Cream shortening with 1 cup sugar until fluffy.
3. Blend flour mixture alternately with champagne and mix to a smooth batter.
4. Beat egg whites until stiff and soft peaks form.
5. Fold about half the meringue into the batter, mixing thoroughly with whisk. Gently fold in remaining meringue.
6. Turn in to two greased and floured 9-inch cake pans.
7. Bake at 350 degrees for 25-30 minutes or until tested done.
8. When cake has rested 10 minutes, turn out to cool.
9. When cold, put together with coconut filling.
10. Over boiling water in double boiler, melt marshmallows, butter and wine.
11. Remove from heat and add coconut.
12. Sift powdered sugar in top of double boiler.
13. Add corn syrup and water.
14. Stir over boiling water until smooth.
15. Add the vanilla, salt, and almond flavoring.
16. For pink champagne effect, add 2 or 3 drops red food coloring.
17. Keep frosting warm so it spreads evenly.
18. With spoon, carefully pour fondant over top and sides of cake.
19. Slice marshmallows into 4 rounds each, dip in fondant and place at random on top of cake.
Title: Dacquoise
Ingredients:
- 6 cream of tartar
- 1/4 sugar
- 3/4 cornstarch
- 1 vanilla
- 3/4 instant coffee crystals
- 6 sugar
- 1 butter
- 1 margarine
- 1/4 sugar
- 3/4 vanilla
- 3/4
- 1
- 1/2
Instructions:
1. This is how the original was posted!
2. Cream all ingredients together for meringue shell and fill with filling.
3. Bake at 400 for 10 min until set.
4. Serve cooled.
5. THIS is how I believe it should read:
6. Preheat oven to 375'F.
7. Prepare 3 9" circles of baking paper on baking trays.
8. Mix together the ground almonds & cornstarch.
9. Beat egg whites and cream of tartar to soft peak stage with an electric mixer.
10. Very slowly add the sugar while continuing to beat until stiff.
11. Fold in the cornstarch & almond mix.
12. Spread evenly on the three circles and bake for 20mins until golden brown.
13. Cool and when ready to assemble remove from paper.
14. For Filling:
15. Stir together the egg yolks, vanilla and coffee and let stand for 5mins.
16. Add the cocoa and sugar and beat for about 4mins until fluffy.
17. Beat in the butter 1Tbsp at a time until all added and beat until fluffy.
18. Chill for about 30mins.
19. Whip cream, sugar & vanilla together for topping and covering sides.
20. To assemble:
21. Place a circle of meringue on a flat plate.
22. Spread over half of the butter cream.
23. Place second circle on top and spread over remaining butter cream.
24. Place third circle on top and spread top and sides of the Dacquoise with the whipped cream, reserving some for piping rosettes around the top edge.
25. You can also place an almond or a chocolate leaf on each rosette if liked.
Title: Diabetic Rice Pudding for Two
Ingredients:
- 1 cooked rice
- 1 fat-free evaporated milk
- 1/3 Splenda granular
- 1/2 cinnamon
- 1/8 nutmeg
- 1/3 dried cherries
Instructions:
1. Stir all ingredients together in a medium sized saucepan.
2. Heat the mixture until hot but not boiling.
3. Reduce the heat to a simmer and cook for 10 to 15 minutes, stirring often. The pudding will be thick and creamy.
4. Don't cook until dry because it will thicken a bit more when cooled.
5. Divide between two ramekins. Serve warm.
6. Makes two 1/2 cup servings.
Title: Nutmeg Cookie Logs
Ingredients:
- 3/4 sugar
- 1 butter
- 2 margarine
- 2 vanilla
- 1 egg
- 3 flour
- 1 nutmeg
- 2 1/2 powdered sugar
- 3 butter
- 2 -3 margarine
- 1 milk
- 1 vanilla
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, combine all cookie ingredients EXCEPT flour and nutmeg; beat on med.
3. speed until light and fluffy.
4. Add flour and nutmeg; mix well.
5. Divide dough into 6 parts.
6. On a lightly floured surface, roll each part by hand into a long rope about 1/2 inch in diameter.
7. Cut into 3" lengths; place onto ungreased cookie sheets.
8. Bake for 12-15 minutes, or until lightly browned on the bottom.
9. Cool completely before frosting.
10. FROSTING: Combine all ingredients and beat until spreading consistency.
11. Frost cooled logs and run the tines of a fork through frosting to resemble"bark.
12. "Dust lightly with nutmeg.
Title: Quick Coconut Cream Pie
Ingredients:
- 1 1/2 milk
- 1 vanilla instant pudding mix
- 1 flaked coconut
- 1 graham cracker crust
- 1
Instructions:
1. in a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. fold in half of the whipped topping and 1/2 to 3/4 cups of coconut.
3. pour into crust.
4. spread with remaining whipped topping.
5. sprinkle with remaining coconut.
6. chill.
Title: 7 Up Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 flour
- 2
- 3/4
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Stir in flour; beat in lemon extract and 7Up.
4. Pour batter into well greased and floured 12 cup fluted mold.
5. Bake at 325 degrees for 60 minutes to an hour and 25 minutes.
6. Cool; dust with conf.
7. sugar if desired.
Title: Orange, Strawberry and Banana Parfaits
Ingredients:
- 1 unflavored gelatin
- 2 sugar
- 4 strawberries
- 2 banana
- 1 low-fat vanilla yogurt
- 1/4 mint sprig
Instructions:
1. Sprinkle gelatin over 1 cup cold orange juice in bowl; let stand 5 minutes to soften. Stir. Heat remaining juice until almost boiling; stir in 3 tablespoons sugar. Add to gelatin mixture; stir until gelatin is completely dissolved, about 5 minutes.
2. Pour gelatin mixture into an 8-inch square baking pan. Refrigerate until firm, about 4 hours.
3. Place strawberries in a medium bowl. Sprinkle with remaining 1 tablespoon sugar; toss to coat. Cover with plastic wrap and refrigerate until gelatin is set.
4. Cut firm gelatin into cubes. Place a layer of cubes in each of 4 serving glasses. Add a layer of strawberries and bananas, another layer of cubes, and a final layer of strawberries and bananas. Top each glass with 1 tablespoon yogurt and garnish with mint sprigs, if desired.
Title: Orange-Cranberry Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 3 orange zest
- 2 1/2 all-purpose flour
- 1 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1/2 sour cream
- 1 1/2 cranberries
- 1 cranberries
- 1 granulated sugar
- 1 confectioners' sugar
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees F. Lightly butter and flour a 12-cup bundt pan, shaking out excess flour. Set aside.
2. Cake:
3. Combine butter and sugar in the bowl of a standing mixer. Cream, using paddle attachment, until light and fluffy. Add eggs, one at a time, mixing well and scraping the bowl after each addition. Add vanilla and orange zest. Mix well.
4. Combine 2-1/2 cups of the flour, salt and baking powder on a large sheet of waxed paper. Add half to butter mixture in bowl, then the sour cream, then remaining flour mixture, beating until smooth. Toss cranberries with remaining 1 tablespoon flour, then fold into batter.
5. Pour into prepared pan. Bake at 350 degrees F for 45 minutes. Reduce temperature to 325 degrees F and bake 20 minutes, or until a skewer inserted in the center comes out clean. Remove to a wire rack to cool.
6. Garnish and Glaze:
7. Place beaten egg white in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let dry on a plate. In a medium-size bowl, blend confectioners' sugar and 2 tablespoons water until smooth (adding more water if too thick). Spoon over cake, allowing to drip down sides. Arrange sugared peel over cake (do not eat garnish, as consuming raw egg whites is not recommended).
Title: Tahini Tea Cookies
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 salt
- 1 unsalted butter
- 1/2 sugar
- 1/2 dark brown sugar
- 2/3 tahini
- 2 eggs
- 1 vanilla
- 2
Instructions:
1. In small bowl, whisk together flour, baking powder, soda, ginger and salt.
2. In large bowl of electric mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy. Beat in tahini, then eggs, vanilla, and orange extract. Stir in flour mixture. Place in refrigerator for a bit while the oven preheats.
3. Preheat oven to 375 degrees. Shape dough into 1 1/4-inch balls and press flat on cookie sheets lined with parchment, or arrange as for peanut butter cookies. Bake for 10 to 12 minutes, or until lightly golden.
4. Remove to wire racks to cool completely. Store in airtight container.
Title: Blue Velvet Cake
Ingredients:
- 4 self-rising flour
- 3 sugar
- 1 1/2 vanilla extract
- 2 water
- 4 eggs
- 3/4 sour cream
- 1/2 butter
- 8 margarine
- 4 walnuts
- 1 pecans
- 1 instant vanilla pudding
- 2
Instructions:
1. Preheat oven to 350.
2. Combine first seven ingredients.
3. Slowly add food coloring.
4. Mix at high speed.
5. Filling (pudding), follow instructions as written on the box.
6. Oil and slightly flour two 8" or 9" baking pans.
7. Halfway fill each pan with batter, then add filling, and fill pan with batter.
8. Bake for at least 45-60 minutes.
9. Insert toothpick in center of cake.
10. If toothpick comes out clean, then it is done.
11. Cool, and then frost.
12. Cover each layer with chopped walnuts, pecans and almonds.
13. Then cover frosted cake with remainder of chopped nuts.
Title: Pecan Spice Cookies
Ingredients:
- 1/4 maple syrup
- 1/2 liquid sweetener
- 1/4 date sugar
- 3/4 unbleached white flour
- 1/2 tapioca flour
- 3/4 - 1 pecans
- 1/2 currants
- 1 dates
- 1/2 - 1 anise seed
- 1/8 cinnamon
- 1 sea salt
- 1 nutmeg
- 1 ginger
- 1/4 - 1/2 clove
- unsweetened coconut
Instructions:
1. Preheat the oven to 400°F.
2. Mix the oil and sweeteners together well. In a separate bowl, mix the remaining ingredients, then slowly stir them into the liquid mixture.
3. For each cookie, drop 1-2 Tbs of the dough onto lightly oiled cookie sheets, about 2"-3" apart.
4. Bake for 9-12 minutes, until lightly browned but still soft. Cool on wire racks. The cookies will get crispy as they cool.
Title: Low Carb Strawberry Cobbler
Ingredients:
- 12 frozen strawberries
- 1/4 Splenda granular
- 1/2 Splenda sugar substitute
- 1/4 butter
- 2 Splenda granular
- 1/2 Splenda sugar substitute
- 1 eggs
- 1 vanilla
- 1 salt
- heavy cream
Instructions:
1. Mix the fruit with the Splenda.
2. Place the fruit in a greased 6x8" baking dish or equivalent shallow baking pan (a 9x5" loaf pan or a 9-inch metal pie plate would be about the right size).
3. In medium bowl, beat butter and Splenda with a fork until creamy.
4. Beat in eggs with fork until blended (it will look curdled).
5. Mix in the almond flour and vanilla with fork.
6. Dollop by large spoonfuls over fruit; it will spread while baking so don't be too fussy.
7. Bake at 375ºF for 30 minutes or so, until topping is golden brown (it should be quite brown for the best flavor).
8. Let stand a few minutes to cool slightly, then serve warm topped with whipped cream.
Title: Pina Colada Bread Pudding
Ingredients:
- 1 evaporated milk
- 10 cream of coconut
- 6 bananas
- 12 eggs
- 1/2 light rum
- 2 raisins
- 3 lemon peel
- 1/4 mint sprig
- 1
- 8
- 1
Instructions:
1. With a sharp knife, peel crust from bread & save for another use. Cut bread into 1 inch cubes & set aside.
2. In blender or food processor fitted with a metal blade, combine 1/2 of the following ingredients: Drink mix, pineapple juice, evaporated milk, cream of coconut & banana slices. Process till pureed & pour puree into a 6-cup bowl.
3. Puree remaining 1/2 of liquid ingredients & banana slices as well as eggs & liqueur.
4. Combine both purees & set aside.
5. Combine raisins & crushed pineapple + the juice & set aside.
6. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel & spread 1 cup of the raisin-pineapple mixture over bread in slow cooker.
7. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel & raisin-pineapple mixture.
8. Pour pureed ingredients into slow-cooker. Cover & cook on low 6 hours
9. TO SERVE: Divide pudding into 8-10 dessert dishes & serve hot. Garnish with fresh mint sprigs for that extra touch.
Title: Kahlúa Bread Pudding
Ingredients:
- 1/2 half-and-half
- 2 Kahlua
- 1/4 eggs
- 3 sugar
- 1/3 cinnamon
- 1
- 1/4
Instructions:
1. Place a trivet in crockpot.
2. Grease an 8-10 cup baking dish that will fit into a 4-5-quart crockpot.
3. Cut away crusts from bread & discard.
4. Cut bread into 1-inch cubes, set aside.
5. In a blender or food processor, combine milk, Kahlúa, eggs, sugar, espresso and cinnamon.
6. Process until well mixed.
7. Add to bread cubes.
8. Stir to blend.
9. Fill prepared baking dish with mixture, cover with foil.
10. Add 2 cups HOT water to crockpot.
11. Place mold on trivet in crockpot.
12. Cover, cook on high for 2 to 2 1/2 hours or until a knife inserted in pudding comes out clean.
13. Serve warm or cold.
14. Sprinkle with toasted almonds or pecans and some espresso powder.
15. Whipped cream is also good!
Title: Chocolate Peanut Butter Cups
Ingredients:
- 18 white chocolate chips
- 1/4 Nature Valley Oats and Honey crunchy granola bars
- 3/4
- 1 1/2
- 1
- 4
Instructions:
1. Heat oven to 350°F Grease 24 mini muffin cups with cooking spray. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup. Bake 10 to 15 minutes or until edges are deep golden brown.
2. meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3. In same 2-quart saucepan, melt chocolate chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide choclate mixture evenly on top of peanut butter mixture in each cup. Aprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour.
Title: Gluten Free Oatmeal Peanut Butter Cookies
Ingredients:
- 1/2 tapioca starch
- 1 guar gum
- 1/4 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1/8 peanut butter
- 1/4 light brown sugar
- 3/4 white sugar
- 1/2 egg
- 1/4 vanilla extract
- 1
Instructions:
1. In a large bowl cream together butter, peanut butter, brown sugar, white sugar, vanilla and egg. Beat well.
2. In another bowl mix the flours, ground oats, guar gum, baking powder, baking soda and salt.
3. Add the dry ingredients to the creamed mixture, mix well and let sit for 30 minutes.
4. Drop walnut sized balls onto greased baking sheet and flatten with a fork. (you can dip the fork in sugar if you like, that's how my Mom made them.).
5. Bake at 350 for 8-10 minutes until golden.
Title: Boiled Chocolate Cherry Cake
Ingredients:
- 1 caster sugar
- 1 butter
- 125 cinnamon
- 2 1/2 plain flour
- 1 self raising flour
- 1/2 eggs
- 1
- 1/2
- 2
Instructions:
1. Put cherries and juice,butter,sugar,dried fruit and cinnamon in large pot.
2. Simmer together for 10 minutes.
3. Allow to cool.
4. Add remaining ingredients and mix well.
5. Line a 20cm cake tin well with baking paper.
6. Bake at 165 degrees celsius.
7. Bake for 1 1/2 hours or till cooked.
8. Cool in tin.
Title: Chocolate Orange Toppers
Ingredients:
- 1/4 milk
- 50 chocolate
- 3 eggs
- 2 sugar
- 30 orange
- 1 butter
- 50 dark chocolate
- 1/8
Instructions:
1. Bring the milk to boiling point and remove from the hob. Break up the chocolate and dissolve in the milk. Briefly beat the eggs, the egg yolk and the sugar.Wash the orange in hot water, and dry. Grate half of the orange zest finely into the creamed egg mixture, followed by the hot chocolate milk. Preheat the oven to 160 °C. Boil the water.
2. Butter 4 ovenproof timbale or soufflé moulds. Pour the mixture into the buttered oven-proof moulds. Cover with aluminium foil. Place inside an ovenproof dish. Pour boiling water into the dish up to two thirds the height of the moulds. Place in the centre of the oven to poach for 30-40 minutes (the time depends on the diameter of the moulds). Remove from the oven and allow to cool. Place in a cool place for at least 3 hours.
3. Remove the remaining orange peel in strips. Blanch the strips in boiling water. Drain, then pour cold water onto the strips. Remove the rest of the orange peel to reveal the flesh, cut the fruit into tiny dice.
4. For the sauce, just before serving, break up the plain chocolate. Dissolve it with the cream in a hot bain marie. Turn the toppers out onto a plate. Decorate with the chocolate sauce, the cubes of orange and the zests. Serve immediately.
5. HINT. Add a decoration of chocolate curls: Place some melted Edelbitter plain chocolate onto a cold marble slab, roll it out smooth and, when dry, use a spatula to prise it from the board so that it curls into a little roll.
Title: Avocado Chocolate Mousse
Ingredients:
- 2 avocados
- 1/2 sugar
- 1/2 cocoa powder
- 1/2 vanilla extract
Instructions:
1. Peel and pit avocados.
2. Process avocados and remaining ingredients.
3. Cool mix before serving.
Title: Healthy Chocolate Fondue
Ingredients:
- 1 coconut oil
- 1/2 avocado
- 1/2 carrot
- 1/2 cocoa powder
- 1 vanilla extract
- 1 powdered sugar
- 3/4
Instructions:
1. mash the avocado.
2. steam and puree the carrots down to 1/4 C.
3. warm the coconut oil until it melts.
4. add the avocado & carrot purees.
5. add sugar, cocoa powder, protein powder, and vanilla.
6. whisk until smooth.
Title: Sesame Cookies
Ingredients:
- 115 butter
- 1 brown sugar
- 1 egg
- 1/2 flour
- 1/4 baking powder
- 1 salt
- 1 vanilla
- 1 sesame seeds
Instructions:
1. Cream the butter with the sugar.
2. Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds.
3. Beat well.
4. Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie.
5. Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard.
6. Let cool few seconds, then take them off the baking sheet carefully.
7. Chilicat had 35 cookies, using a 1-teaspoon scoop.
Title: Lemon Greek Yogurt
Ingredients:
- 16 Splenda sugar substitute
- 1 instant lemon pudding
- 1/4 fresh blueberries
- 1
Instructions:
1. Mix together yogurt, Splenda and pudding.
2. Top each serving with bluberries and almonds.