lumicero/recipes-ing2inst huggingface dataset:
Title: New York Chesecake
Ingredients:
- 1 1/2 graham crackers
- 1/3 sugar
- 6 butter
- 1/2 cinnamon
- 5 fresh blueberries
- 1/3 sugar
- 4 water
- 5 cream cheese
- 1 3/4 sugar
- 1 lemon zest
- 1/2 vanilla
- 5 eggs
- 2 heavy cream
- 1/2 butter
- 1 flour
- 2
Instructions:
1. Crust: Grease and flour the springform pan. Crush Graham Crackers in a ziplock bag. Mix all other ingredients. Press on to the bottom of a 9 inch springform pan. Bake 7 minutes at 375 degrees. Cool for 30 minutes in fridge.
2. Topping:Put berries in a sauce pan with sugar and water. Heat until bubbly. Set aside.
3. Cheesecake: Have all ingredients at room temperature. Preheat oven to 500*. Beat in a large bowl until creamy for 30 seconds 5 8oz packages of cream cheese. Scrape sides of bowl and beaters well. Gradually add and beat until creamy, 1 to 2 minuutes:
4. 1 3/4 cups sugar.
5. Beat in: 1 teaspoon grated lemon zest.
6. 1/2 teaspoon vanilla.
7. Beat in one at a time just until incorporated, scaping the sides of the bowl with each addition:
8. 5 large eggs.
9. 2 large egg yolks.
10. on low speed, beat in :
11. 1/2 c heavy cream.
12. Scrape the batter into the crust and smooth the top. Bake for 15 minutes at 500*F, then reduse the oven temperature to 200*F for one hour more.
13. Turn the oven off and pop the oven door open with the handle of a wooden spoon and let the cake cook down in the oven for 30 minutes. Removeto a rack and let cook completely in the pan before unmolding. Cover and refridgerate for at least 6 hours, preferably 24 hours before serving.
Title: Frozen Maple Mousse
Ingredients:
- 3/4 pure maple syrup
- 1 heavy cream
- 1
Instructions:
1. Chill a 1 quart mixing bowl in the freezer for 15 minutes.
2. Heat the maple syrup in the microwave or stovetop until very hot but not boiling.
3. Keep warm.
4. In a 2 quart mixing bowl beat the egg white with electric mixer until it begins to thicken.
5. Slowly add the hot ample syrup, beating continually.
6. Continue beating until mixture is thick and shiny like a meringue, about 4 minutes.
7. Quickly rinse and dry beaters.
8. In chilled bowl beat the cream until stiff, incorporating as much air as possible as you whip, usually about 3-4 minutes.
9. Gently fold the whipped cream unto the egg mixture.
10. Pour into a 1 quart mold.
11. Freeze for at least 2 hours.
12. Keeps frozen for several days.
Title: Cream Wafers
Ingredients:
- 1 butter
- 1/3 heavy cream
- 2 flour
- 1/4 granulated sugar
- 3/4 butter
- 1 powdered sugar
Instructions:
1. Blend 1 cup butter, cream, and flour and chill thoroughly.
2. Roll the dough out to 1/8-inch and cut out circles using a small (~11/2 inch) circular cookie cutter.
3. Press both sides of the circles into granulated sugar.
4. Place the circles on baking parchment on a baking sheet and bake 7-9 minutes at 375°.
5. Place on a flattened grocery bag and cool completely.
6. Meanwhile, combine the remaining 1/4 cup butter, powdered sugar, almond, and food coloring and blend thoroughly to make frosting.
7. To assemble the cookies, gently frost the underside of 2 cookies to make a sandwich.
Title: Banana Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 bananas
- 1
- 14
Instructions:
1. In a large mixing bowl, beat pudding mix and milk for 2 minutes.
2. Blend in condensed milk until smooth.
3. Stir in vanilla and fold in whipped topping.
4. Layer wafers, bananas and pudding mixture in a glass serving bowl.
5. Chill until serving.
Title: Chocolate Peanut Butter Balls (No Nuts)
Ingredients:
- 4 peanut butter
- 1 butter
- 3 powdered sugar
- 2
Instructions:
1. Allow butter to come to room temperature.
2. Line 4-5 cookie sheets with waxed paper.
3. Mix all ingredients together.
4. Roll into balls (about 1/2 the size of a golf ball) and place onto cookie sheets.
5. Chop the paraffin wax into small bits and place into double boiler with chocolate chips.
6. Dip balls into chocolate and place onto cookie sheets to cool.
Title: Fat Free Bread Pudding
Ingredients:
- 4 skim milk
- 2 brown sugar
- 2/3 raisins
- 1/2 apples
- 2 cinnamon
- 1/2 vanilla
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 1-1/2 quart baking dish with cooking spray.
3. Combine bread, raisins and apples in a large bowl.
4. Add milk and sugar; mix well.
5. Pour mixture into baking dish.
6. Let stand for 20 to 30 minute.
7. Beat egg whites until foamy.
8. Add vanilla and cinnamon to egg whites, mix well.
9. Pour egg mixture over bread in baking pan.
10. Bake uncovered for 45 minutes to 1 hour until set and lightly browned.
Title: Marscapone Buttercream
Ingredients:
- 200 sugar
- 150 unsalted butter
- 450 salt
- 1 vanilla
- 1 mascarpone cheese
- 250
Instructions:
1. Place egg whites and sugar in a heat proof bowl and place over a pot of simmering water.
2. Heat whites while whisking continuously until they are hot and sugar has completely dissolved (or 60*C).
3. Remove whites from the heat and - using an electric mixer with a whisk attachment - whip on medium high speed until whites are completely cooled and have formed medium stiff peaks.
4. Add butter in chunks, creaming well between each addition.
5. When butter is fully used, and the curdled look changes to a smooth satin look, add the marscapone and vanilla, whip until well combined.
Title: Vegan Orange Chocolate Chip Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 all-purpose flour
- 1 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 canola oil
- 3/4 granulated sugar
- 1 1/2 vanilla
- 1/2 chocolate chips
- 2/3
Instructions:
1. Preheat your oven to 350 degrees and line a cupcake pan with papers.
2. In a large bowl, whisk together the soy milk and vinegar and set aside until it curdles.
3. Sift the flour, cornstarch, baking powder, baking soda and salt into a smaller bowl.
4. Whisk together the soy milk mixture, oil, sugar, orange and vanilla extracts.
5. Mix in the sifted dry ingredients and mix until no large lumps remain.
6. Stir in the chocolate chips.
7. Fill cupcake liners 2/3 full and bake for 20-22 minutes or until tops spring back when lightly touched.
8. Transfer to a cooling rack and cool completely.
Title: Barn Cookies (Treat Your Horse to Tasty Cookies This Holiday )
Ingredients:
- 4 flour
- 8 molasses
- 1/2 water
- 3/4
Instructions:
1. Combine all ingredients in large mixing bowl.
2. Stir with large spoon until mixture is the consistency of thick cookie dough.
3. Drop tablespoons of dough on a greased cookie sheet,spacing cookies 1 inch apart.
4. Bake at 300 degrees for 1 hour or until crisp.
5. Remove from oven,and cool for 30 minutes.
Title: British Bread Pudding
Ingredients:
- 6 1/4 milk
- 1 1/4 egg
- 1 butter
- 1/3 raisins
- 3/4 brown sugar
- 1/4 ground nutmeg
- 1/2 ground cinnamon
- 1
Instructions:
1. Preheat oven to 375 degrees for a metal pan or 350 degrees for a glass pan.
2. In a large bowl combine bread and milk and soak for 5 minutes.
3. Stir in egg, butter, fruit/raisins, brown sugar, nutmeg and cinnamon.
4. Mix well.
5. Press into a 9 inch greased square pan.
6. Bake in preheated oven for 35 minutes or until golden brown.
7. Leave in pan to cool.
8. Cut in squares.
Title: Easy and Tasty Apple Cake With Crumb Topping
Ingredients:
- 100 butter
- 85 sugar
- 1 eggs
- 3 flour
- 250 baking powder
- 2 cinnamon
- 1 apples
- 3 -4 graham crackers
- 8 cinnamon
- 1/2
- 1
Instructions:
1. In a big bowl cream butter, sugar and vanilla sugar for 8 minutes. Then beat in each egg for 30 seconds.
2. In a second bowl combine flour, baking powder and cinnamon. Add this to the butter egg mixture and mix in well. Dough will be thick, but if it seems too thick, add in a splash or two of milk.
3. Pour dough into a well greased spring-form pan (26 cm/10 inch in diameter) and spread it out evenly using the back of a spoon.
4. Arrange apple slices (peel facing up) in circles on top pressing them into the dough about half way.
5. Make the crumb topping by crushing the cookies and combining them with the cinnamon and chilli pepper. Sprinkle this on top of the apple slices.
6. Bake in the pre heated oven at 175°C/350°F for 40-50 minutes or until nicely browned on top and tester inserted in the centre comes out clean. If the cake threatens to get too brown, cover it with a baking paper.
Title: Low Carb Brownies
Ingredients:
- 3/4 butter
- 1 Splenda granular
- 1/2 erythritol
- 1 1/2 vanilla extract
- 3 eggs
- 3/4 baking powder
- 1/2 salt
- 1/2
- 1/4
Instructions:
1. In food processor, process butter, SPLENDA® Granular, erythritol and vanilla.
2. Add eggs; process. In medium bowl, combine Low-Carb Bake Mix, page___, cocoa, baking powder and salt.
3. Add to egg mixture; process.
4. Spread in greased 8-inch (20 cm) square baking pan. Bake at 350°F (180°C) for 30 minutes, or until a knife inserted in brownies comes out clean.
5. Cool, frost, cut and refrigerate in an airtight plastic container to keep fresh longer and prevent recrystallization of the erythritol.
Title: White Pepper Cookies
Ingredients:
- 4 all-purpose flour
- 3/4 butter
- 1 1/2 brown sugar
- 2 eggs
- 1 cinnamon
- 1 white pepper
- 1 baking powder
- 1/2 baking soda
- 1/2 ground ginger
- 1/2 cardamom
- 3/4 salt
Instructions:
1. With an electric mixer beat the sugar with the butter.
2. Then add one egg, a cup of flour,one egg,one cup of flour, the spices and at last the rest of the flour.
3. Make a soft dough into a ball, put in a plastic bag, cover and place into the fridge for 24 hours.
4. Next day use 1/2 teaspoon of dough for each cookie.
5. Place on cooking sheets and bake at 320°F for 11-15 minutes in a preheated oven.
6. Chilling time is not included.
Title: The Best Tortillas You Will Ever Have
Ingredients:
- 4 peanut butter
- 4 honey
- 4 flour tortillas
- 4 bananas
- 100 chocolate chips
Instructions:
1. Spread 1 tbsp peanut butter over 1 wrap.
2. Add chopped banana all over the place.
3. Sprinkle with 1 tbsp honey.
4. Sprinkle with a handful of chocolate chips.
5. Roll it up.
6. Place toothpicks in to keep in place.
7. Cut up if desired.
8. Best made just before eating, but can sprinkle lemon or lime over if you need to keep.
Title: Turon (Sweet Fried Banana Spring Rolls)
Ingredients:
- 6 plantains
- 12 dark brown sugar
- 3/4 cinnamon
- 6 water
- 1
- 1/4
- 1
Instructions:
1. place a sliced banana 1 1/2 inch from the bottom edge of a spring roll wrapper, sprinkle it with some sugar and cinnamon, and top it with a sliced jack fruit.
2. seal the sides and roll the wrapper, sealing the top as well with water/starch mixture.
3. In the meantime, heat oil in non-stick wok(so sugar doesn't stick) until it's sizzling hot with the leftover sugar and fry the wrapped bananas until it's golden brown, spooning (or use spatula) the sugar from the pan on the wrapper to give it a bit of caramelized coating.
4. Drain on paper towels or sieve.
5. Serve while still warm and the wrapper's crunchy.
Title: Banana Split Cake
Ingredients:
- 4 graham crackers
- 1 1/2 butter
- 2 eggs
- 16 powdered sugar
- 20 crushed pineapple
- 2 -3 bananas
- 12
Instructions:
1. Preheat oven to 350 degrees F.
2. For crust, mix crushed graham crackers and 1 stick of butter. Line bottom and sides of a 13 by 9-inch pan with mixture. Bake crust for 5 to 8 minutes.
3. Beat the eggs, 2 sticks butter, and the powdered sugar until fluffy. Spread mixture on cooled crust. Add layer of crushed pineapple and layer of sliced bananas. Cover with whipped topping and sprinkle with nuts or graham crackers. Refrigerate for 1 hour.
Title: Dairy Free Chocolate Cream Pie
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 2 chocolate soymilk
- 1 unsweetened gelatin
Instructions:
1. In a medium size saucepan, pour the cold chocolate soy milk into the pan. Do not turn on the stove yet, but add two packets, or about 4 tbsp, of the plain gelatin and stir. Allow it to sit in the cold milk for about 5 minutes or so.
2. Turn on the stove to Med/High and add chocolate pudding mix.
3. Stir well and stir constantly with a wire whisk, which should take about 7 minutes or so.
4. When the pudding mixture comes just to a boil, pour the pudding into the ready pie crust. If there is any pudding left in the pan, pour into a small dish, and someone can have some pudding!
5. Cover the pie the some saran wrap. This will help because there will be a "film" that will adhere to the top of the pie if not, so this keeps the pie fresh.
6. Allow the pie to completly cool, which should take at about 3 hours or so. Chill for at least 2 hours. Serve Chilled with whipped cream!
Title: Small Apple Bags
Ingredients:
- 15 apples
- 50 walnuts
- 50 sugar
- 4 ground cinnamon
- 1 egg
- 1 puff pastry
- 500 sugar
Instructions:
1. Crumble the walnuts and the almonds with a food processor.
2. Add sugar, cinnamon and half of the beaten egg.
3. Form with this mixture as many small balls as you have apples.
4. Peel the apples remove the core but let the fruit entire.
5. Fill the apples with the mixture.
6. Wrap each apple with puff pastry.
7. Brush some egg on top and dip in sugar.
8. Bake at 150°C for 40 minutes or until golden (heat and timing are basing it on convection oven).
9. Serve it hot or cold and enjoy!
Title: Healthier Carrot Cake
Ingredients:
- 1 1/2 sugar
- 1 cinnamon
- 2 nutmeg
- 1/2 eggs
- 4 sea salt
- 1/2 whole wheat pastry flour
- 2 baking powder
- 3 vanilla
- 1 carrots
- 2 1/2 golden raisin
- 1 sunflower seeds
- 1 crushed pineapple
- 1 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix carrots, walnuts, pineapple, raisins, and coconut with 1/2 cup of the flour to coat. This will keep them from sinking to the bottom of the cake batter.
3. Sift and mix 1 1/2 cups flour, cinnamon, nutmeg, baking soda, and salt.
4. Cream with whip attachment eggs and sugar until light and fluffy (the "ribbon" stage) then drizzle in the vegetable oil.
5. Fold in the dry ingredients and pour over the carrot mixture.
6. Fold carefully to blend.
7. Pour the batter into a buttered and floured pan(10 inch round).
8. Bake until firm to the touch in the center, about 1 to 1 1/4 hours.
9. Let cool on a rack and then turn out.
10. Dust the top with powdered sugar and cut into wedges to serve.
Title: Mom's Snickerdoodle Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/2 shortening
- 2 sugar
- 2 3/4 eggs
- 2 flour
- 1 cream of tartar
- 1/4 baking soda
- 2 salt
- 2 sugar
- cinnamon
Instructions:
1. Preheat oven to 400 degrees.
2. Mix the cinnamon and 2 tablespoons sugar together in a seperate dish and set aside.
3. Cream together the butter, shortening, 1 1/2 cups sugar and eggs.
4. Blend in flour, cream of tartar, baking soda and salt.
5. Shape dough into balls by rounded teaspoons.
6. Roll balls in cinnamon mixture.
7. Place balls 2 inches apart on ungreased cookie sheet.
8. Bake 8-10 minutes or until set.
9. Remove immediately from cookie sheet.
Title: Tropical Treat Cake
Ingredients:
- 1 orange
- 1 banana
- 1 raisins
- 1 3/4 flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1/2 buttermilk
- 1 vanilla
Instructions:
1. Wash and cut unpeeled orange into pieces; remove seeds. Combine orange, banana and raisins in food processor until coarsely chopped.
2. Combine butter, sugar and eggs in a large bowl until light and creamy. Stir in fruit mix.
3. Add dry ingred alternately with buttermilk and vanilla; mixing lightly after each addition.
4. Spread batter evenly in a 9 inch square or round pan.
5. Bake at 350 degee F preheated oven for 50 to 60 minutes or until tests done.
Title: Orange Icing
Ingredients:
- 2 confectioners' sugar
- 1/4 orange zest
- 1
Instructions:
1. Whisk the icing ingredients together until smooth.
2. Set a wire rack over wax paper or place in a baking pan to catch the drips.
Title: Healthy Blueberry and Banana Cake
Ingredients:
- 400 bananas
- 2 self-raising flour
- 1 baking powder
- 1/3 brown sugar
- 1/3 low-fat milk
- 1/3 eggs
- 2 fresh blueberries
- 1
Instructions:
1. Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it.
2. Mash bananas with a fork.
3. Sift baking powder and flour into a bowl and then stir in the sugar.
4. Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture.
5. Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter.
6. Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes.
7. Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling.
8. Serve with sweetened cream or ice cream for a yummy afternoon tea!
Title: Mostaccioli
Ingredients:
- 1/4 unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 1/4 all-purpose flour
- 1/4 cocoa powder
- 1 cinnamon
- 1/2 baking soda
- 1/2 baking powder
- 1/4 ground cloves
- 1/4 salt
- 1/3 2% low-fat milk
- 3/4 walnuts
- 1/3 icing sugar
- 1 1/4 brewed coffee
- 1/4 vanilla
- 1/2
Instructions:
1. In bowl, beat butter with granulated sugar until light and fluffy; beat in egg.
2. In separate bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves and salt; add to butter mixture alternately with milk, making two additions of each and scraping down bowl between additions.
3. Stir in chocolate chips and chopped walnuts. Cover and refrigerate for 2 hours or until firm.
4. Roll by generous 1 tbsp into 1-inch balls. Place, 2 inches (5 cm) apart, on parchment paper-lined baking sheets.
5. Bake in top and bottom thirds of 350 F (180 C) oven, rotating and switching pans halfway through, for about 12 minutes or until tops begin to crack. Transfer to rack; let cool completely.
6. Glaze: Place rack on baking sheet. In bowl, whisk together sugar, coffee and vanilla; spoon 1 tsp (5 mL) on each cookie. Let set. (Make Ahead: Store layered between waxed paper in airtight container for up to five days.).
Title: Tko Cookies - Thomas Keller Oreos
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 3/4 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 15 heavy cream
- 1/2 white chocolate
- 8
Instructions:
1. For the Filling: In a small pan, bring the cream to a boil. Remove from heat and add the chocolate. Let stand for 1 minute, then whisk to melt the chocolate until smooth. Transfer to a small bowl, and let stand for at least 6 hours to thicken up.
2. For the Cookies: In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt, and mix on low speed. With the mixer running, add the butter, a piece at a time. The mixture will be dry and sandy at first, but over 2 minutes, will form pebble-sie pieces that start to cling together. Stop the mixer and transfer the dough to your board.
3. Preheat oven to 350°F Seperate dough into 2 pieces. Roll each piece of dough between 2 pieces of plastic wrap or parchment paper to 1/8" inch thick. Using a fluted cutter, cut into rounds. Scraps can be pieced together and rolled out again. Place 1/2" apart on baking sheets lined with Silpat liners or parchment paper.
4. Bake for 12-15 minutes, rotating halfway through baking. Remove and cool in the pan for 5 minutes, then transfer cookies to a cooling rack. Cool completely.
5. To Assemble: Lightly whip the white chocolate cream to aerate and fluff up. Transfer filling to a pastry bag fitted with a 1/4" plain tip. Pipe about 1 1/2 tsp in the center of half the cookies. Top with another cookie to sandwich. Gently press down until the cream comes to the edges.
6. Cookies can be stored in a container for up to 3 days. Loosely cover.
Title: Lemon Cornmeal Cake With Lemon Glaze and Crushed-Blueberry Sauce
Ingredients:
- 1 1/2 powdered sugar
- 2 fresh lemon juice
- 1 1/2 all-purpose flour
- 1/3 yellow cornmeal
- 3/4 sugar
- 3 1/2 baking powder
- 1/2 salt
- 1 buttermilk
- 2 eggs
- 1 lemon peel
- 3/4 vanilla extract
- 1/2 unsalted butter
- 3 fresh blueberries
- 2/3 golden brown sugar
- 2 fresh lemon juice
- 1/2 lemon peel
- 1 salt
Instructions:
1. Glaze: Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
2. Cake: Position rack in center of oven and preheat to 350°F Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
3. Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
4. Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.
5. For the Blueberry Sauce: Combine 1 1/2 cups blueberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 7 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 7 minutes. Remove from heat; add remaining blueberries. Using back of spoon, gently press fresh blueberries against side of pan until lightly crushed. DO AHEAD Can be made 2 days ahead. Cover and chill. Serve chilled or rewarm before serving, if desired.
Title: Monkey Tail Banana Cake
Ingredients:
- 3/4 unsalted butter
- 1 1/2 light brown sugar
- 1 1/2 granulated sugar
- 3 eggs
- 6 bananas
- 1 sour cream
- 2 pure vanilla extract
- 4 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 pecans
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 pure vanilla extract
- 1 heavy whipping cream
- 2
Instructions:
1. For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
2. In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
3. Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
4. For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
5. To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting. Cook's Note: You will use the chocolate spread only for the bottom 2 layers.
6. Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.
7. Cook's Note: There are a couple different things that make this cake above and beyond, but by adding the "secret" ingredient of sour cream to the cake really makes for a much more moist cake. Also I love the sudden surprise of the Nutella in between each layer. For me it brings me back to being a kid and eating chocolate dipped bananas on a stick -- known to some as the "Monkey Tail".