lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Praline Cake With Mascarpone Frosting and Chocolate Bark
Ingredients:
- 1 1/4 heavy whipping cream
- 3 dark brown sugar
- 10 cake flour
- 1 1/2 baking powder
- 2 1/4 salt
- 3/4 dark brown sugar
- 1 unsalted butter
- 3/4 almond paste
- 3 eggs
- 7 vanilla extract
- 1 sugar
- 1 3/4 mascarpone
- 1 heavy whipping cream
- 2 sugar
- 1.5 vanilla extract
- 1 1/2 bittersweet chocolate
- 3
- 1
- 4
Instructions:
1. For ganache filling:
2. Simmer cream and sugar in medium saucepan, stirring to dissolve sugar. Add chocolate; whisk until smooth. Chill until just spreadable, about 6 hours.
3. For almond cake:
4. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; dust pans with flour. Whisk flour, baking powder, and salt in bowl. Using heavy-duty mixer, blend brown sugar and butter in large bowl. Beat in almond paste 1 piece at a time, then beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in extracts. Fold in dry ingredients. Divide batter among pans; smooth tops. Bake cakes until tester inserted into centers comes out clean, about 25 minutes. Cool cakes in pans on rack.
5. For almond praline:
6. Line baking sheet with foil. Stir sugar and 1/4 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, swirling pan and brushing down sides with wet pastry brush occasionally. Mix in nuts. Pour onto foil; cool. Peel foil off praline. Chop praline coarsely. DO AHEAD Praline can be made 1 day ahead; store airtight at room temperature.
7. For mascarpone frosting:
8. Beat all ingredients in large bowl just to soft peaks (do not overbeat or mixture will curdle).
9. Run knife around pan sides to loosen cakes. Turn cakes out; peel off paper. Place 1 cake layer on platter. Spread half of ganache over; sprinkle with 1/4 cup praline. Top with second cake layer. Spread remaining ganache over; sprinkle with 1/4 cup praline. Top with third cake layer. Spread frosting over top and sides of cake. DO AHEAD Cake can be made 1 day ahead; cover with cake dome and chill. Store remaining praline airtight at room temperature.
10. For chocolate bark:
11. Line baking sheet with foil. Melt chocolate in small bowl set over saucepan of simmering water. Stir until smooth. Remove from over water. Drizzle all but 1 tablespoon chocolate over foil in thick (about 1-inch-wide) zigzag lines (chocolate will pool in spots). Sprinkle 3 tablespoons praline over chocolate; chill bark until firm, about 1 hour.
12. Press praline around bottom 2 inches of cake; sprinkle more atop. Peel foil off bark; break into pieces. Press edges into frosting atop cake. Remelt 1 tablespoon chocolate over simmering water, stirring often. Using spoon, drizzle chocolate over cake. DO AHEAD Chill up to 4 hours. Serve cold or at room temperature.
Title: Rene's Honey Walnut Pie
Ingredients:
- 3 eggs
- 1 sugar
- 1 honey
- 1 vanilla
- 2 english walnuts
- 1
Instructions:
1. Mix together the 5 ingredients for the filling.
2. Place in the unbaked pie shell.
3. Cook 55 minutes at 350°F.
Title: Candy Cane Cookies - Sandra Lee
Ingredients:
- 1 butter
- 1/4 egg
- 1 cream cheese
- 1/3 all-purpose flour
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls.
3. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
4. To second bowl of uncolored dough, add peppermint extract and knead together.
5. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
6. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
Title: Microwave Chocolate Snack Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 3 baking soda
- 1 salt
- 1/4 cold water
- 1 canola oil
- 1/3 white vinegar
- 1 apple cider vinegar
- 1 vanilla extract
- 1 granulated sugar
- 3 cornstarch
- 2 boiling water
- 1 unsalted butter
- 1 vanilla extract
- 1 salt
Instructions:
1. Combine flour, sugar, cocoa powder, salt.
2. Stir in oil, cold water, vinegar, and vanilla until blended well.
3. Pour into an UNgreased 8" microwave safe square baking pan.
4. Microwave on HIGH for about 6-8 minutes, turning the dish every 2 minutes, or until a toothpick tests clean when inserted near the center.
5. FOR Sauce:In a 1 quart microwave safe bowl, combine sugar, cornstarch, and cocoa powder until combined well.
6. Stir in water and a dash of salt (if using).
7. Microwave on HIGH for 2-3 minutes, stirring occasionally, or until the mixture comes to a boil.
8. Once it hit the boiling point, cook another 1 minute more.
9. Stir in butter and vanilla and mix well.
10. Slice cake into squares and serve the warm sauce over the still warm cake.
11. I like to add some sprinkles, shredded coconut,or chopped nuts on top too.
Title: Ground Rice Sweet Custard
Ingredients:
- 1/4 short-grain rice
- 3 cornstarch
- 5 milk
- 6 sugar
- 2 rose water
- 3/4 pistachio nut
- 1/4 ground cinnamon
- honey
Instructions:
1. Blend the ground rice and the cornstarch together into a smooth paste, adding a little of the cold milk.
2. Bring the remaining milk to a boil in a saucepan.
3. Add the sugar, lower heat enough to maintain a gentle simmer.
4. Gradually add the ground rice mixture to the milk, stirring constantly with a wooden spoon.
5. Simmer on very low heat for 10-15 minutes or until the mixture has thickened, stirring often and being very careful not to allow it to burn- especially on the bottom of the pan.
6. Add the rosewater and half of the ground almonds, simmer 5 minutes.
7. Let cool a few minutes and then pour into a serving bowl or 4 serving dishes.
8. Sprinkle remaining ground almonds and all of the ground pistachios on top and dust with some ground cinnamon.
9. Serve with syrup or honey on the side.
10. NOTE: It is important to use SHORT grain rice to acheive the proper consistency.
11. Grind the raw rice in a blender or food processor.
Title: Fudge Sundae Pudding
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 granulated sugar
- 2/3 milk
- 1/2 vanilla
- 1 brown sugar
- 1/2 granulated sugar
- 1/4 water
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Spray an 8x8x2-inch baking pan with cooking spray.
3. In medium size bowl combine flour, baking powder, salt, 2 tablespoons cocoa and 2./3 cup granulated sugar.
4. Add milk and vanilla. Mix well. Spread into prepared pan.
5. In small bowl combine brown sugar, 1/4 cup granulated sugar and 2 tablespoons cocoa. Sprinkle evenly over batter.
6. Add apple sauce to water in saucepan. Bring to a rolling boil. Pour over batter. Do not stir into batter.
7. Bake for 35 to 40 minutes. Serve immediately with ice cream.
Title: Simple Low Fat Tiramisu
Ingredients:
- 2 brewed coffee
- 3 -4 custard
- 2 low-fat ricotta cheese
- 1 icing sugar
- 350 sponge cake fingers
- 1/4 cocoa powder
- 250
- 1
Instructions:
1. Combine coffee and liquer in dish; COOL.
2. BEAT eggwhites until soft peaks.
3. In separate bowl, BEAT custard, ricotta, icing sugar until smooth.
4. FOLD in eggwhites.
5. Dip sponge fingers into coffee mix one at a time and place in 6 cm x 18 cm square dish; I used pryex.
6. SPREAD half the mixture on top of biscuits and place another layer of sponge fingers on top;.
7. REFRIDGERATE for minimum of 6 hours or overnight.
8. SPRINKLE sifted cocoa on top before serving.
9. NOTE: Strong brewed coffee is suggested.
10. NOTE: Can use Marsala liquer or Kahlua or no liquer at all.
11. NOTE: Can add 200g strawberries or raspberries to custard mixture.
12. ENJOY!
Title: Layered Pudding Dessert
Ingredients:
- 1 vanilla pudding mix
- 1 bananas
- 2 strawberry gelatin
- 1
Instructions:
1. Spread half of the crushed wafers in the bottom of a greased 8-in. square pan.
2. Prepare pudding mix according to package directions; spoon hot pudding over crumbs.
3. Slice one banana; place over pudding. Top with remaining crumbs.
4. Chill for 1 hour.
5. Meanwhile, prepare gelatin according to package directions; chill for 30 minutes or until partially set. Pour over crumbs.
6. Slice the remaining banana and place over gelatin. Spread whipped topping over all.
7. Chill for 2 hours.
Title: Triple-Layer Tennessee Jam Cake
Ingredients:
- 1 buttermilk
- 1 applesauce
- 1/3 eggs
- 1/3 cinnamon
- 3 butter
- 1/4 margarine
- 1 light brown sugar
- 1/2 dark brown sugar
- 1/2 milk
- 1/2 powdered sugar
- 1/4 vanilla extract
- 2
- 1
Instructions:
1. Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
2. Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
3. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
4. Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
5. Quick Caramel Frosting:
6. Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
7. Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.
Title: Poppy Seed Cake
Ingredients:
- 1 1/4 sugar
- 2 eggs
- 4 vanilla
- 1 poppy seed filling
- 1 buttermilk
- 1 1/4 flour
- 3 baking soda
- 1 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 cream cheese
- 3 powdered sugar
- 1 1/2
Instructions:
1. Mix all of the ingredients in order. Add 1/2 t. cinnamon to batter.
2. Pour into greased tube pan.
3. Bake approx 1 hour, 15 minutes at 350.
4. Frosting: Beat 1-2 lrg bricks of cream cheese with at least 1-1/2 Celsius powdered sugar til smooth and thick for frosting.
Title: Peanut Butter and Dark Fudge Brownie Cupcakes (Mix)
Ingredients:
- 1 eggs
- 2 milk
- 1/2 crunchy peanut butter
- 1/2 water
- 1/4 water
- 1/4 powdered sugar
- 2 creamy peanut butter
- 3 peanuts
Instructions:
1. For the cupcakes:
2. Preheat oven to 350°F.
3. Combine the brownie mix, eggs, and milk in a bowl, and mix until combined. Add the peanut butter and mix until incorporated. If the batter is too thick, add the water.
4. Spoon the batter into paper-lined cupcake tins. Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool.
5. For the frosting:
6. Whisk together the water and powdered sugar; once combined, add the peanut butter and mix until smooth. Spread on cooled cupcakes, and top with peanut brittle or chopped peanuts if desired.
Title: Chocolate Cupcakes With Nutella-Kahlua Ganache and Ferrero Roche
Ingredients:
- 1 all-purpose flour
- 1/4 salt
- 1/2 baking soda
- 1/2 orange zest
- 1 butter
- 1/2 sugar
- 1 eggs
- 2 sour cream
- 1/2 milk
- 1/4 pure vanilla extract
- 2 heavy cream
- 12 Kahlua
- 1/2 salt
- 6
- 1
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flour, cocoa powder and baking soda in a large bowl. Add the salt.
3. Beat the butter and sugar together until light and fluffy. Add the eggs, one at a time. Beat in the butter, sour cream, milk and vanilla.
4. Gradually stir the flour mixture into the batter, until just combined. Do not over-beat.
5. Fill cupcake liners 2/3 full.
6. Bake for 20 to 25 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan. Remove the cupcakes from the pan and cool completely.
7. Make the ganache. Heat the cream in a small sauce pan over medium heat until it just comes to a boil, being careful that it does not boil over. Remove from heat. In a double boiler over a gentle simmer, add the Nutella and pour the hot cream over all. Stir in the Kahlua and salt. Whisk until it becomes smooth and silky. Remove from heat and set aside.
8. Once the cupcakes have cooled, turn them upside down and carefully dip them into the ganache, allowing the excess to drip off. If you would rather a whipped topping, beat the ganache to desired thickness, then spread over the cupcakes.
9. Garnish each cupcake with one chopped Ferrero Rocher.
10. Enjoy!
Title: Apple Spice Cake With Pecan Frangelico Glaze
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/8 allspice
- 1/8 mace
- 1/8 ginger
- 1/8 clove
- 1/4 cardamom
- 1/4 nutmeg
- 3 eggs
- 1 unsalted butter
- 1 vanilla
- 2 granny smith apples
- 1/3 apple cider
- 1/4 butter
- 5 pecans
- 1 brown sugar
- 1/8 heavy cream
- 1
- 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and lightly flour a 10 x 15 pan.
3. In a large bowl combine flour, sugar, baking soda, salt and spices.
4. Place diced apple in a bowl pour cider and frangelico over the apples.
5. In a medium bowl combine eggs, butter, and vanilla. Add the egg mixture to dry ingredients, just until moistened. Stir in apples mixture to just blend inches.
6. Spread into prepared pan. Bake for 45 minutes.
7. Topping:
8. Meanwhile in a small saucepan melt butter till sizzling stop and starts to brown slightly add nuts cook for 1 minute. Remove from heat while carefully pouring Frangelico into nuts. Place back over flame add sugar, mix in then add cream.
9. Cook and stir till bubbly and all of the sugar is dissolved.
10. with a fork carefully pierce the cake then drizzle warm sauce over cake.
Title: Dandy® Meyer Lemon Pudding Cake
Ingredients:
- 3 meyer lemon zest
- 3 -4 unbleached flour
- 3/4 salt
- 1/4 eggs
- 1/4 unsalted butter
- 3 meyer lemon zest
- 1 mint leaf
- 4
Instructions:
1. Preheat oven to 300 degrees.
2. Butter an 8-inch square baking pan.
3. Finely grate 3 teaspoons zest then squeeze 1/3 cup juice from the lemons; set aside.
4. In a mixing bowl combine the dry ingredients.
5. In another bowl, whisk together the egg yolks, milk, butter, Meyer lemon zest and juice; add this mixture to the dry ingredients and combine.
6. In a separate bowl, beat the egg whites until (soft peaks) form.
7. Start by stirring one third of the egg whites into the batter to lighten, gently fold in the the remaining egg whites. Note: the batter will be thin.
8. Pour the batter into buttered baking pan and bake until golden 35-40 minutes.
9. Serve warm or at room temperature.
10. If desired, garnish the top of each serving with a dollop of real whipped cream and/or a few strands of zest and a whole mint leaf or lemon verbena leaf.
11. Note: The consistency of this dessert is more pudding-like than cake-like. It will firm up slightly once it cools. I discovered it's best to let the cake sit for about 10-15 minutes after removing from the oven. Before serving, take a wet knife and run it around the edges of the pan to gently loosen the cake.
Title: Bumbleberry Cobbler
Ingredients:
- 4 apples
- 1 strawberry
- 1 raspberries
- 1 blueberries
- 1/2 Splenda sugar substitute
- 1/3 all-purpose flour
- 1/4 water
- 1 2/3 all-purpose flour
- 2 Splenda sugar substitute
- 4 baking powder
- 1/2 salt
- 1/2 butter
- 1 milk
Instructions:
1. Fruit: Combine all ingredients.
2. Mix well, spread in greased 9 inch square cake pan or baking dish.
3. Topping: combine flour splenda, baking powder and salt in mixing bowl.
4. Cut in butter with pastry blender until mixture is crumbly.
5. Add milk, stirring until moistened.
6. Drop by spoonfuls of batter over fruit, spreading lightly to cover surface.
7. Place pan on piece of foil to catch any drips that boil over.
8. Bake at 400f degrees for 25 to 30 minutes, or until top is golden.
9. Serve warm.
10. (Vary the berries to suit your own personal taste and what's in season).
Title: Blueberry Nectarine Cobbler
Ingredients:
- 6 nectarines
- 2 fresh blueberries
- 1 sugar
- 1 dry tapioca
- 2 unsalted butter
- 1 1/2 all-purpose flour
- 1/3 sugar
- 2 1/4 baking powder
- 1/2 fine salt
- 6 unsalted butter
- 1 egg
- 1/2 heavy cream
- vanilla ice cream
Instructions:
1. Position a rack in the middle of the oven and preheat to 375 degrees F.
2. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
3. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
4. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
5. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Title: Blueberry Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 4 flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 2 fresh lemon juice
- 1/2 fresh lemon rind
- 1 fresh blueberries
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour the bottom and sides of a 10-inch tube or bundt pan.
3. In a large bowl, cream together butter and sugar with an electric mixer at high speed until light and fluffy.
4. Add eggs, one at a time, beating well after each use.
5. Set aside.
6. Sift together the dry ingredients in a separate bowl.
7. Mix together the milk, extract and juice.
8. Add dry and wet alternately to butter mixture, beginning and ending with dry.
9. Mix by hand just enough to blend thoroughly without excess beating.
10. Fold fresh blueberries in gently with the last addition of dry ingredients.
11. Spread the batter into the prepared pan.
12. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean.
13. Allow to cool for 10 minutes in the pan, then turn out onto a plate.
14. Cool completely before slicing.
Title: Super Quick & Easy Icing, Glaze or Drizzle (For Baked Goods)
Ingredients:
- 1 confectioners' sugar
- 1 -2 salt
- 1 vanilla extract
- 1/4
Instructions:
1. After adding a tiny dash of salt to sugar, mix creamer into sugar a little at a time until you get to your desired consistency.
2. Add vanilla extract for even more vanilla flavor.
3. Drizzle on cinnamon buns, muffins, bundt cakes, quick breads, cookies, etc. (This made enough for me to drizzle over a dozen huge cinnamon buns.).
Title: My Version of a Sunshine Cake... Ww Style
Ingredients:
- 1 mandarin oranges
- 1 Cool Whip Free
- 1 sugar-free instant vanilla pudding mix
- 1
Instructions:
1. Mix cake mix and diet soda.
2. Add half of the mandarin oranges.
3. Cook in a 9X13 pan as directed on the cake mix box.
4. Once cake is cooled blend together cool whip and pudding. This is the topping for the cake -- Option: You can either cut remaining orange sections in half and blend in with the topping OR place them on top decoratively.
Title: Fruited Nut Peach Cake
Ingredients:
- 2 butter
- 1 walnuts
- 1/2
- 1/3
Instructions:
1. Spray interior of slow cooker with non stick cooking spray.
2. Place pie filling in slow cooker.
3. In a mixing bowl, combine dry cake mix, and butter, and spoon over filling.
4. Drop walnuts on top.
5. Cover, and cook on low 3-5 hours or until a toothpick inserted in center of topping comes out clean.
Title: Kermakakku (Finnish Sour Cream Cake)
Ingredients:
- 2 eggs
- 2 sugar
- 1 sour cream
- 2 -3 ground cardamom
- 1/2 flour
- 2 3/4 salt
- 1/2 baking soda
- 1 cinnamon
- 1/2
Instructions:
1. Cream the eggs, sugar, sour cream, almond, and ground cardamom.
2. Sift together the flour, salt, soda, cinnamon and mix with egg mixture.
3. Butter a tube or Bundt pan and sprinkle with granulated sugar.
4. Pour batter into pan.
5. Bake at 350° for 1hour or until toothpick comes out clean.
6. Cool before removing from pan.
7. Sprinkle turned out cake with powdered sugar.
Title: Lemon Lime Syllabub
Ingredients:
- 1/4 lemon
- 1 lime
- 1 marsala
- 1/4 sherry wine
- 1 1/4 heavy cream
Instructions:
1. Juice lemon and lime and pare the rind. Same some extra rind for decorating, if desired.
2. Put sugar, juice, rind, and sherry in a bowl then mix well and set aside to infuse for 2 hours.
3. Add the cream to the juice mixture and whisk until it just holds its shape.
4. Spoon into 4 tall serving glasses and chill in the refrigerator 2 hours. Serve, decorating with rind if you want.
Title: Rachel's Peanut Butter Cookies
Ingredients:
- 8 unsalted butter
- 1/2 chunky peanut butter
- 3/4 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla
- 1 1/3 flour
- 1/2 baking powder
- 1/2 baking soda
- 36
Instructions:
1. Preheat your oven to 375°F.
2. cream the butter, and peanut butter with an electric mixer until light and fluffy, about 1 minute.
3. Beat in the sugars until all the way combined. Beat in the egg and vanilla.
4. Stir in the flour, baking powder, and the baking soda in a small bowl. Add the dry ingredients to the peanut butter mixture and beat on low until just combined. Shape the dough into 1-inch balls and put them on 2 large baking sheets (ungreased) leaving 2 inches between them. Bake until the edges of cookies are set and just brown, about 10 minutes.
5. Remove the baking sheets from the oven. Immediately press one chocolate kiss into the center of each cookie, let cool.
Title: Ancient Honey and Sesame Fritters - (Arxaies Tiganites Me Meli K
Ingredients:
- 120 flour
- 225 water
- 2 honey
- 15 toasted sesame seeds
Instructions:
1. Start heating the oil.15.
2. Mix the flour, the water and one spoon of honey and make a dough.
3. Heat 2 spoons oil in a frying pan and pour ¼ of the mixture.
4. When it thickens turn it upside down 2 -3 times to fry it in both sides. Prepare 3 more fritters following the given instructions.
5. Serve them hot, pour over the rest of the honey and dredge sesame seeds over them.
Title: Peanut Butter and Milk Chocolate Cakes With Cream Cheese Filling
Ingredients:
- 1 2/3 cream cheese
- 1 granulated sugar
- 1/4 eggs
- 2 all-purpose flour
- 1 1/4 old fashioned oats
- 1/2 baking powder
- 2 baking soda
- 1/2 ground cinnamon
- 1/2 butter
- 1/4 brown sugar
- 1/3 unsweetened applesauce
- 3/4
Instructions:
1. PREHEAT oven to 350°F Line twenty-four 2 1/2-inch muffin cups with paper bake cups.
2. MICROWAVE 1 cup of morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted; cool.
3. BEAT cream cheese and granulated sugar in medium mixer bowl until combined. Beat in 1 egg. Stir in the remaining unmelted morsels.
4. COMBINE flour, oats, baking powder, baking soda and cinnamon in small bowl. Beat butter and brown sugar in large mixer bowl until combined. Beat in remaining egg, applesauce, and melted morsels. Gradually stir in the flour mixture until just combined. Spoon batter into prepared muffin cups, filling each about one-third full. Spoon about 1 tablespoon cream cheese mixture over batter in each cup.
5. BAKE for 25 minutes. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely. (Cupcakes may have dip in centers during cooling.)
6. Let COOL for 30 minutes.