lumicero/recipes-ing2inst huggingface dataset:
Title: Flaky Food Processor Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 4 unsalted butter
- 5 salt
- 1/2
- 3
Instructions:
1. Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and lard, cut into cubes. (Your fat should be frozen or very cold). Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
2. With the motor running, pour ice water into the work bowl just until the dough starts to get noticeably crumbly. Don't wait until it is a big clump or it will be way too wet and will turn out tough.
3. Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hands. You can squeeze it a bit to make it stick together. If it just won't form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for).
4. Wrap your dough ball in plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Title: Cardamom Sugar Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 3/4 ground cardamom
- 1/2 salt
- 1/4 nutmeg
- 1 icing sugar
- 3 milk
Instructions:
1. Beat butter and sugar together by hand or in a mixer, until pale and fluffy. Blend in egg and vanilla extract. In a separate bowl, stir together flour, cardamom and salt. Stir into butter mixture until just combined. Gather dough together, shape into 2 discs, wrap and chill until firm, about 1 to 2 hours, or freeze until ready to use (then thaw overnight in fridge).
2. Preheat oven to 325°F On a lightly floured work surface, roll out first disc of dough to just less than ¼-inch thick. Cut out desired shapes and lift with a spatula onto a parchment-lined baking sheet. Roll second disc, saving all scraps to re-roll for more cut-outs. If you choose, add sprinkles or other decorations onto cookies before baking. Bake for 12 to 15 minutes, until edges of cookies just begin to brown. Let cool before removing from tray.
3. Cookies will keep in an airtight container for up to 2 weeks.
4. Glaze :.
5. For glaze, combine icing sugar and milk and whisk until smooth. Brush cookies with glaze and allow to dry on cooling rack for 1 hour.
Title: Chocolate Cheesecakes for Two
Ingredients:
- 1/2 chocolate graham cracker crumbs
- 2 sugar
- 2 butter
- 2 bittersweet chocolate
- 1 butter
- 12 cream cheese
- 1/3 sugar
- 2 egg
- 1 sour cream
- 1 vanilla extract
- 1/4 heavy whipping cream
- 1 fresh raspberry
- 2
Instructions:
1. Preheat oven to 300°F In a small bowl, combine graham-cracker crumbs and sugar; add melted butter, stirring well. Press mixture into bottom and up sides of two 4" springform pans. Bake 6 minutes; set aside to cool.
2. In a small microwave-safe bowl, combine bittersweet chocolate and butter. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth; set aside to cool slightly.
3. In a medium bowl, beat cream cheese, sugar and cocoa powder at medium speed with an electric mixer until creamy. Beat in egg and egg yolk, just until combined. Stir in melted chocolate mixture, sour cream and vanilla. Pour into prepared crusts. Bake 40 minutes; cool completely. Cover and chill for 4 hours.
4. Gently run a knife around edges of pan to release sides. Remove sides from pan. In a small microwave-safe bowl, combine cream and semisweet chocolate. Microwave at high in 30-second intervals, stirring after each, until chocolate is melted and smooth. Spread evenly over cheesecake.
5. If desired, garnish with whipped cream, shaved chocolate and fresh raspberries.
Title: Chocolate Pudding
Ingredients:
- 1 milk
- 4 flour
- 1 sugar
- 4 cocoa powder
- 1 egg
- 1 vanilla
- 2 butter
Instructions:
1. In the top of a double boiler, stir together flour, sugar and cocoa.
2. Gradually whisk in milk.
3. Cook until hot.
4. Beat egg and tempure it by adding a cup of the hot milk mixture into it.
5. Add egg mixture into the pudding.
6. Cook until thick.
7. Add in vanilla and butter.
8. This is good served either warm or cold.
Title: Brown Butter Frosting
Ingredients:
- 3 butter
- 2 confectioners' sugar
- 1 -2 milk
- 1/4 vanilla
Instructions:
1. Melt butter in microwave for 3 to 5 minutes in a microwaveable bowl.
2. Watch it closely after 3 minutes.
3. Stir in sugar.
4. Blend in cream and vanilla.
5. Beat until smooth and spreadable.
Title: Al Bussell Peach Cobbler
Ingredients:
- 1/2 butter
- 1 flour
- 1 sugar
- 1/4 salt
- 2 baking powder
- 1 lemon juice
- 3/4 milk
- 1 nutmeg
- 1 cinnamon
- 4
Instructions:
1. Melt butter.
2. Pour into 9x13 baking dish.
3. Mix four, sugar, salt, baking powder, lemon juice, milk, nutmeg and cinnamon.
4. Pour over butter.
5. Spread peaches on top of mixture.
6. Bake at 350°F for 50-60 minutes.
Title: Santa Clause Cupcakes
Ingredients:
- 24 mini marshmallows
- 1
Instructions:
1. Prepare and bake cake mix according to package directions for cupcakes.
2. Cool completely.
3. Frost each cupecake with vanilla frosting.
4. Decorate each cupcake to look like Santa.
5. For hat, sprinkle top third and half way down one side of cupcake with the red sugar crystals.
6. Place mini M&M's on frosting for eyes and nose.
7. Cut two mini marshmallows in half lengthwise, place at edge of red sugar for hat brim.
8. Place one mini mashmallow at end of red sugar on side for the hat tip.
9. For beard, place about ten mini marshmallows over bottom third of frosting.
10. Store in airtight container.
Title: I Love Danish Wedding Cookies
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/8 ground cinnamon
- 1/2 butter
- 1/2 pecans
- 1/2 powdered sugar
- 1/2 vanilla extract
- powdered sugar
Instructions:
1. Combine flour and cinnamon in a large bowl.
2. Add butter, pecans, 1/4 cup powdered sugar, and vanilla, stir well until blended. Batter will be stiff.
3. Shape dough into 1 inch balls. Place on ungreased cookie sheets.
4. Bake at 400 degrees fahrenheit for 10-12 minutes.
5. Remove cookies to wire racks to cool slightly.
6. Roll cookies in powdered sugar, and cool completely on wire rack.
Title: White Chocolate Creme Brulee
Ingredients:
- 4 egg
- 1 granulated sugar
- 1/4 white chocolate
- 8 half-and-half
- 2 vanilla
- 1 ground nutmeg
- 3/4 granulated sugar
- 1/4
Instructions:
1. Heat oven to 325 degrees.
2. In a large bowl, whisk together the egg yolks, whole egg and 1/4 cup sugar until smooth.
3. Chop the white chocolate; set aside.
4. Heat cream and half and half over medium heat just until it begins to bubble.
5. Turn the heat to low and add chocolate, stirring until melted.
6. Start to laddle chocolate cream into the eggs slowly, whisking well with each addition.
7. When the mixture is incorporated, strain into clean bowl.
8. Stir in vanilla and nutmeg.
9. Ladle mixture into 12 (1/2 cup) ramekins.
10. Place in large baking pan, add enough hot water to come halfway up the sides of the dishes.
11. Cook 45 minutes.
12. They will have a light gold top and be slightly wobbly in the center.
13. Remove from pan, transfer to rack to cool.
14. Cover loosely and refrigerate until chilled.
15. Several hours before serving: start to caramelize the custards.
16. Place oven rack on 2nd rack from the broiler.
17. Sprinkle 1 1/2 tsp sugar on top of each ramekins, arrange on baking sheet.
18. Place under broiler 5 to 6 minutes.
19. Rotate 1/2 way through.
20. Cool on racks and then refrigerate again until chilled.
Title: Fat Free Whipped Cream!
Ingredients:
- 3/4 unflavored gelatin
- 1 cold water
- 1/2 confectioners' sugar
- 1/2 vanilla
- 2
- 1
Instructions:
1. Soften the gelatin in the cold water in a small heatproof measuring cup.
2. Set the cup in a pan of simmering water and heat about 4 minutes until the gelatin dissolves; remove from heat. (or microwave for about 10 seconds).
3. Combine the dry milk, ice water, and confectioner's sugar in the chilled small bowl of an electric mixer, then beat with chilled beaters at medium speed until foamy.
4. With the motor running, carefully pour the gelatin down the side of the bowl so that it doesn't hit the beaters and spatter all over.
5. Continue beating at medium speed for 7 to 10 minutes until it is the texture of whipped cream, then beat in the vanilla.
6. If not used immediately, store in the refrigerator or freeze in desired shapes.
7. The mixture deflates on standing and may be re-whipped. Allow 1/2 cup frozen topping to thaw about 15 minutes before serving.
Title: Almond-Pear Strudel
Ingredients:
- 3/4 pears
- 5 -6 lemon, rind of
- 1 lemon juice
- 1 sugar
- 1/3 sugar
- 1 ground cinnamon
- 2 ground nutmeg
- 1 butter
- 4 margarine
- 6 phyllo dough
- 1/2
Instructions:
1. Preheat oven to 300 degrees.
2. Spread almonds in shallow baking pan.
3. Bake 10 to 12 minutes or until lightly browned, stirring frequently; cool and cover.
4. Place sliced pears in large microwavable container.
5. Stir in lemon peel and lemon juice.
6. Microwave at HIGH 6 minutes or until tender; cool.
7. Combine 1/3 cup sugar, cinnamon and nutmeg in small bowl; cover.
8. Cover pears and refrigerate overnight.
9. Place butter in microwavable container.
10. Microwave at HIGH 20 seconds or until melted.
11. Lay 2 sheets plastic wrap on work surface to make 20-inch square.
12. Place 1 phyllo sheet in middle of plastic wrap.
13. (Cover remaining phyllo dough with damp kitchen towel to prevent dough from drying out).
14. Brush 1 teaspoon melted butter onto phyllo sheet.
15. Place second phyllo sheet over first; brush with 1 teaspoon butter.
16. Repeat layering with remaining sheets of phyllo.
17. Cover with plastic wrap.
18. Cover remaining butter.
19. Refrigerate phyllo dough and butter overnight or up to 1 day.
20. Preheat oven to 400°F.
21. Drain reserved pears in colander.
22. Toss pears with reserved sugar mixture and almond extract.
23. Melt reserved butter.
24. Uncover phyllo dough and spread pear mixture evenly over phyllo, leaving 3-inch strip on far long side.
25. Sprinkle pear mixture with 1/4 cup toasted almonds.
26. Brush strip with 2 teaspoons melted butter.
27. Beginning at long side of phyllo opposite 3-inch strip, carefully roll up jelly-roll style, using plastic wrap to gently lift, forming strudel.
28. Place strudel, seam-side down, onto buttered baking sheet.
29. Brush top with 1 teaspoon butter.
30. Bake 20 minutes or until deep golden.
31. Brush again with 1 teaspoon butter.
32. Combine remaining% cup toasted almonds with remaining butter; sprinkle on top of strudel.
33. Sprinkle with remaining 1 teaspoon sugar.
34. Bake an additional 5 minutes.
35. Cool 10 minutes; sprinkle with powdered sugar, if desired.
Title: Swedish Nut Cake
Ingredients:
- 1 3/4 sugar
- 2 flour
- 2 baking soda
- 2 eggs
- 1 vanilla
- 1 crushed pineapple
- 1 powdered sugar
- 1 3/4 cream cheese
- 8 butter
- 1/2 vanilla
- 1
Instructions:
1. In a large bowl combine all ingredients through the pineapple.
2. Mix by hand until, do not use a mixed.
3. Mix well.
4. Pour into greased 13x9 pan.
5. Bake 350 for 30-35 minutes.
6. Cool.
7. Mix remaining ingredients together for frosting until smooth and creamy.
8. Frost cooled cake.
9. Store in refrigerator.
Title: Peanut Butter Shortbread
Ingredients:
- 3/4 butter
- 1/2 creamy peanut butter
- 1/2 brown sugar
- 1/4 vanilla extract
- 2 1/4 flour
- 1/4 salt
Instructions:
1. beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla.
2. combine flour and salt, gradually add to butter mixture -- beating at low speed till blended.
3. roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet.
4. bake at 275* for 45 minutes -- .
Title: Lemon Refrigerator Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 fresh lemon juice
- 2 lemons
- 2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1/8 ground nutmeg
Instructions:
1. Whip butter in large bowl until smooth.
2. Add sugar and mix well.
3. Add egg, lemon juice and zest; beat well.
4. Combine and sift dry ingredients and gradually add into butter mixture.
5. Mix well after each addition.
6. Shape dough into 2 logs, (1 and 1/2" x 6").
7. Wrap each in plastic wrap.
8. Chill for 2-3 hours (or up to a week.) Preheat oven to 350°F.
9. Cut logs into 1/4-inch-thick slices.
10. Place on greased cookie sheets.
11. Bake about 15 minutes or until edges are light brown.
12. Transfer to wire rack to cool.
Title: Janosch Birthday Cookies
Ingredients:
- 250 flour
- 1/2 baking powder
- 65 sugar
- 1/2 salt
- 125 butter
- 1 egg
Instructions:
1. Work the dough until it is soft and shiny.
2. Put in fridge for 30 minutes.
3. Flatten out, 3-4 mm thick.
4. Cut out shapes.
5. Bake at 225°C for 5 minutes.
Title: Cheyenne's Fudgy Dutch Cocoa Brownies & Fudge Icing
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 pure vanilla extract
- 1 all-purpose flour
- 1/2 salt
- 1/4 walnuts
- 1/2 butter
- 3 Karo light corn syrup
- 3 pure vanilla extract
- 1 powdered sugar
- 1/2 water
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease an 8x8x2-inch glass pan.
2. In a medium saucepan, melt butter or margarine.
3. Remove melted butter or margarine from heat, add cocoa, and stir until well blended.
4. Add sugar and mix well.
5. Add eggs, one at a time, and beat well.
6. Stir in vanilla, flour and salt. DO NOT OVERBEAT.
7. Fold in nuts, if desired.
8. Spread in prepared glass pan and bake 25 to 30 minutes, or until toothpick inserted in center comes out clean, but sides are not yet hard and crusty.
9. Cool completely before topping with icing.
10. FUDGE ICING:
11. In a small bowl, beat melted butter, cocoa, corn syrup and vanilla until blended. Add powdered sugar and water, and beat (by hand with a wisk) until spreading consistency.
12. After spreading icing onto cooled brownies, cool in fridge for at least 45 minutes.
Title: Charlotte Russe
Ingredients:
- 2 ladyfingers
- 3 1/2 gelatin
- 7 sugar
- 1/2 milk
- 1 heavy cream
- 6 vanilla
- 1/4
Instructions:
1. Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
2. Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
3. Beat the egg whites until frothy.
4. In a separate bowl, whip the cream until thick but not stiff.
5. Fold in the sugar.
6. Fold in the vanilla.
7. Fold in the egg whites.
8. In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
9. Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.
Title: Rugelach (Filled Cream Cheese Cookies)
Ingredients:
- 1/2 unsalted butter
- 8 cream cheese
- 2 all-purpose flour
- 1 icing sugar
- 1 salt
- 1/2 butter
- 1/4 sugar
- 1/2 sugar
- 1 cinnamon
- 1 1/2 butter
- 3 butter
- 1 chocolate chips
- 1 butter
- 3 dates
- 1 cinnamon
- 3
- 3/4
- 1/2
Instructions:
1. In a mixing bowl or food processor, cream the butter and cream cheese together.
2. Add the pinch of salt and sugar.
3. Beat in the flour, a little at a time.
4. Knead the dough lightly until all the flour is incorporated.
5. Divide the dough into 4 equal portions and refrigerate at least 1 hour.
6. Prepare one of the fillings by combining the ingredients (except the 1/4 cup sugar for the topping) and set aside.
7. Flour the surface you will be rolling out the pastry on very generously.
8. This is a delicate dough and is apt to stick.
9. Roll out one of the portions of dough into a 10 inch in diameter circle.
10. With a knife or pastry wheel, cut the pastry into 10-12 pie-shaped wedges (depending on how large or small you want the rugelach to be- I go for smaller).
11. If the dough is sticky, dust it with a little flour.
12. Sprinkle or spread a little of the filling of your choice on each little wedge.
13. Beginning at the wide edge, roll the dough up toward the point, as you would make a crescent roll or a croissant, turning the ends in slightly to achieve the crescent.
14. Place on an ungreased cookie sheet and brush with melted butter and sprinkle with a tiny bit of the topping sugar (this step can also be done just before baking and ensure that the sugar is not knocked off in the freezer).
15. Repeat with the rest of the dough and filling.
16. At this point, I pop the cookie sheet directly into my freezer and freeze the rugelach individually.
17. When frozen, I pack them into ziploc bags to use at whim over the holidays (and not just) so they can be freshly-baked for any occasion.
18. Preheat oven to 350°F and bake for 20-25 minutes, or until golden, brushing with melted butter after 15 minutes if desired.
Title: Shannon's Strawberry Trifle
Ingredients:
- 1 strawberry
- 1/2 - 1 artificial sweetener
- 2 lemon
- 1 lemon, zest of
- 1 skim milk
- 1 fat free cream cheese
- sugar free fat free French vanilla pudding and pie filling mix
- artificial sweetener
Instructions:
1. Sprinkle about 2 tablespoons of sweetener over sliced strawberries.
2. Layer cake to cover bottom of serving dish or trifle bowl (half of the cake slices).
3. Mix lemon juice, zest, milk, cream cheese, 1-2 teaspoons noncalorie sweetener and pudding mix together in large bowl with electric mixer.
4. Cover cake slices with 1/2 of pudding mixture.
5. Cover with 1/2 of strawberries.
6. Repeat layers.
7. Cover and chill until serving time.
8. Serve with fat free cool whip if desired.
Title: Oatmeal Caramel (Or Butterscotch) Pudding Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/4 white sugar
- 1 butterscotch pudding mix
- 1 1/2 vanilla
- 1/4 eggs
- 2 water
- 2 quick-cooking oatmeal
- 2 rolled oats
- 1 all-purpose flour
- 1 baking soda
- 1 1/2 salt
- 1/2 flaked coconut
- 1/2 pecans
- 1
Instructions:
1. Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
2. In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
3. Stir in eggs and water; mix well to combine.
4. In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
5. Mix the dry mixture into the egg/butter mixture; stir well to combine.
6. Fold in baking chips and pecans.
7. Chill the dough for about 30 minutes.
8. Set oven to 350 degrees.
9. Remove from fridge, and shape into large balls (about 2 tablespoons each).
10. Place on prepared baking sheet, and press down the dough slightly.
11. Bake for 11-13 minutes, or until JUST set and golden brown around the edges.
Title: Eton Mess
Ingredients:
- 500 strawberries
- 300 strawberries
- 15
- 300
Instructions:
1. Whip the whipping cream and fold through the cut strawberries. Set aside until serving.
2. Just before serving, fold in the crumbled meringues.
3. Place in a serving dish and pour the blended strawberry sauce over top.
Title: Mini Floral Ombre Cake
Ingredients:
- 18 1/4 butter
- 10 powdered sugar
- 1 milk
- 2 vanilla extract
- 2 salt
- 1/2
- 1
- 1 -2
Instructions:
1. For the cake: In a bowl, mix cake mix, eggs, water, vegetable oil per box directions.
2. Separate evenly into 4 different bowls.
3. Add purple food coloring to each bowl, each bowl with varying amounts so you get 4 different shades of purple; mix well.
4. Pour each bowl into separate baking pans.
5. Bake at 350F for 15mins or follow the box directions.
6. After the cake cools, use a small circular cookie cutter to make round cakes from each shade of purple.
7. To make buttercream frotsting, whip 2 sticks of butter with an electric hand mixer.
8. Add powdered sugar, milk, vanilla, salt , and a tiny amount of purple food color; mix well with an electric hand mixer.
9. To build the ombre cake, place one cake down, pipe in the buttercream frosting.
10. Place next shade and repeat until you have a stack of 4.
11. For the top of the cake, pipe in a design/shape of your liking.
Title: My Choc Chip Cookies
Ingredients:
- 1 1/4 plain flour
- 1 egg
- 1/4 bicarbonate of soda
- 1 vanilla essence
- 125 butter
- 100 chocolate chips
- 1/4 brown sugar
- 1/2 white sugar
Instructions:
1. Set oven to 180c.
2. Sift flour& soda together, set aside.
3. Cream butter& sugars together until light& fluffy.
4. Add egg& vanilla, beat well.
5. Stir in sifted dry ingredients& choc chips, until well blended.
6. Form into small balls& place on greased baking trays- leaving room for spreading.
7. Bake in oven for 12- 15 minutes, until light& golden brown.
8. Cool on a wire rack& store in an airtight container.
Title: Kids Love 'em South of the Border S'mores
Ingredients:
- 2 flour tortillas
- 3 marshmallows
- 2
- 1/2
Instructions:
1. Generously coat a medium skillet with vegetable spray and heat it over medium heat.
2. Place a tortilla in the skillet, then sprinkle the marshmallow halves and the chocolate chips evenly over it.
3. Top with the second tortilla and spray it with vegetable spray as well.
4. Cook the tortilla stack for 1-2 minutes or until lightly browned, then carefully flip it and cook on the other side for an additional 1-2 minutes.
5. Remove the tortillas to a cutting board, sprinkle the cinnamon sugar over the top, then cut the s-more into quarters.
6. Makes 4 S'Mores.
Title: Chocolate Souffles
Ingredients:
- 2/3 granulated sugar
- 1/3 all-purpose flour
- 1 salt
- 1/8 nonfat milk
- 1/2 vanilla
- 2 cream of tartar
- 4 powdered sugar
- 1
- 1/8
Instructions:
1. Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350°F.
2. In a small saucepan, stir together 1/3 cup of the granulated sugar, the cocoa powder, flour, and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.
3. In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.
4. Bake about 25 minutes or until knife inserted near centers comes out clean. Serve immediately. If desired sprinkle with powdered sugar.
Title: Amazing Chili Chocolate Mousse
Ingredients:
- 3 1/2 butter
- 1 water
- 1/4 white sugar
- 1 salt
- 2 heavy whipping cream
- 1/8
- 1/2
Instructions:
1. Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate.
2. Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs.
3. Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes).
4. Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy").
5. Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream.
6. Fill into ramekins or similar container.
7. Chill overnight or at least 3-4 hours.
Title: Raspberry Yoghurt Muffins
Ingredients:
- 1 raspberries
- 1 yoghurt
- 1 egg
- 1 apple
- 1 vanilla extract
- 4 white flour
- 1 whole wheat flour
- 1 1/2 white sugar
- 1 1/2 baking powder
- 3 1/2 baking soda
- 1/2
Instructions:
1. Preheat oven to 170°C.
2. Mix dry ingredients in a medium-sized bowl.
3. Mix wet ingredients in a large bowl.
4. Combine the two mixture.
5. Line muffin tray with muffin cases.
6. Place mixture into muffin tray.
7. Bake for 30 minutes in oven.