lumicero/recipes-ing2inst huggingface dataset:
Title: Fudge Drops
Ingredients:
- 150 milk
- 450 light brown sugar
- 15 butter
- 1 salt
- 1/2 vanilla extract
- 175 crunchy peanut butter
- 100 porridge oats
- 100 muesli
- 75
Instructions:
1. Place the milk, sugar, butter, salt and vanilla essence in a pan and bring to the boil, stirring.
2. Boil for 2 minutes stirring, until the sugar has dissolved.
3. Remove from the heat. Stir in the peanut butter.
4. Then add the remaining ingredients and mix well.
5. Place spoonfuls of the mixture onto non-stick baking paper and leave to set.
Title: Lemon Ginger Sandwich Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 salt
- 2 1/2 ground ginger
- 1 ground cinnamon
- 1 unsalted butter
- 1 powdered sugar
- 2 lemon zest
- 1 vanilla extract
- 1 butter
- 1/2 powdered sugar
- 1 1/2 lemon zest
- 2 fresh lemon juice
- 1
Instructions:
1. to prepare the cookies:
2. sift dry ingredients into a medium bowl and set aside.
3. in a large bowl, using an electric mixer on medium speed.beat the butter and powdered sugar till smooth -- about 1 minute.
4. stop and scrape down sides of bowl as needed during mixing --.
5. on low speed, mix in dry ingredients and the dough holds together and comes away from the sides of the bowl.
6. divide the dough in half and form into two 6" discs -- wrap each in plastic wrap and refrigerate the dough until cold -- at least 45 minutes.
7. preheat the oven to 325*.
8. Line two cookie sheets with parchment paper or lightly spray with non stick spray.
9. unwrap one piece of dough.lightly flour the rolling surface and rolling pin.roll the dough into a rectangle 12x8".and 1/4" thick.
10. slide a butter knife under it to loosen it from the rolling surface.
11. use a cookie cutter to cut out 3 1/2" circles or any shape you prefer --.
12. set dough scraps aswide.
13. place dough with help of thin metal spatula.cake frosting utensil works great here.
14. 1" apart on prepared sheets -- they do not spread very much -- Repeat the rolling and cutting process with the second piece of dough. gather together all of the dough scraps, forming a smooth dish.repeat the rolling and cutting process.you will have 18 cookies when finished.
15. cut about 1" circle, or other shape from the center of half of the cookies.and remove these from the cookies -- you can bake these for snacks.
16. bake the cookies one sheet at a time until edges are light broqwn and tops are firm.about 20 minutes.
17. cool for 3 minutes on the sheets before transfering them to a wire rack to cool completely.
18. to prepare the FILLING:
19. in a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon zest till smooth.
20. turn the cookies without the holes, bottom side up.leave just 1/8" plain edge, spread about 1 tblspoon filling on each one.
21. place the bottoms of the cookies with the holes on top of the filling.
22. Cookie sandwiches can be wrapped individually in plastic wrap and stored in a tightly covered container in refrigerator for up to 4 days.
23. bring to room temperature before serving to enhance lemon flavors.
Title: Boiled Date Cake
Ingredients:
- 3/4 butter
- 1 milk
- 1/2 brown sugar
- 1 dates
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 bicarbonate of soda
- 2 eggs
- 2 1/4 self-raising flour
Instructions:
1. Combine butter, milk, sugar, dates and spices in a pan, stir over heat until butter is melted, bring to boil, remove from heat, stir in soda, stand 5 minutes.
2. Stir in lightly beaten eggs and sifted flour in two lots, mix well.
3. Pour mixture (it will be quite thick) into a well greased 20cm ring tin, bake in a moderate oven for 40 minutes.
4. Turn onto a wire rack to cool.
5. Serve buttered.
Title: Spiced Walnuts
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1/3 evaporated milk
- 2 walnut halves
- 1 vanilla
Instructions:
1. Combine sugar, cinnamon and evaporated milk in medium saucepan.
2. Bring the mixture to a boil, stirring constantly.
3. The mixture should be brought to the soft stage, which is at 235°-240° on a candy thermometer.
4. The soft stage is when a small amount dropped into cold water forms a soft, flexible ball.
5. Add the nuts and vanilla.
6. Stir until the mixture can no longer be stirred.
7. Turn out on wax paper and let cool.
Title: Chocolate Crackle Brownie Cookies
Ingredients:
- 1 eggs
- 1 chocolate chips
- 1 powdered sugar
- 4
- 1
Instructions:
1. Combine cake mix, brownie mix, veg. oil and eggs in large bowl until dough forms.
2. Fold in chocolate chips.
3. Chill dough for about 30 minute.
4. Roll dough into 1 or 1.5 inch balls and roll in powdered sugar.
5. Bake for 8-10 minutes on ungreased cookie sheet (I like to use parchment or silicone baking sheet) at 350 degrees.
Title: Flourless Peanut Butter and Chocolate Chip Cookies
Ingredients:
- 1 chunky peanut butter
- 1 brown sugar
- 1 egg
- 1 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Mix first 5 ingredients in medium bowl.
3. Mix in chocolate chips.
4. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball.
5. Arrange on 2 ungreased cookie sheets, spacing 2 inches apart.
6. Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes.Transfer to wire racks; cool completely.
Title: Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 margarine
- 1 butter
- 1 egg
- 2 1/2 vanilla
- 1 flour
- 1 baking soda
- cream of tartar
Instructions:
1. Mix powdered sugar, margarine, egg, vanilla.
2. Stir in flour, baking soda, and cream of tartar.
3. Cover and refrigerate at least 3 hours.
4. Heat oven to 375 degrees F.
5. Divide dough into halves.
6. Roll each half 3/16" thickon lightly floured cloth-covered board.
7. Cut into desired shapes with 2 to 2 1/2inch cookie cutters.
8. Bake on lightly greased cookie sheet for 7-8 minutes until edges are just lt brown.
Title: The Grey Stuff
Ingredients:
- 3 1/2 vanilla instant pudding mix
- 1 1/2 milk
- 15 Cool Whip
- 8 instant chocolate pudding mix
- 2
Instructions:
1. In a medium bowl, combine pudding mix and milk. Whisk well and refrigerate for 10 minutes.
2. Place Oreos in a food processor and blend until they become crumbs.
3. Mix the crushed Oreos in with the pudding mixture and mix well.
4. Fold in Cool Whip and chocolate pudding mix until well combined and refrigerate for one hour before serving.
5. When ready to serve, place "grey stuff" in a piping bag and add a dollop to the middle and then pipe a spiral around it. Top with sprinkles.
Title: Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 cream of tartar
- 3 eggs
- 2 3/4 flour
- 2 vanilla extract
- 1/4 salt
- 1/2 baking soda
- 3 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 400 degrees Farenheit.
2. Cream together butter and 1 1/2 cups sugar.
3. Add eggs and vanilla extract.
4. Mix flour, cream of tartar, salt, and baking soda in separate bowl.
5. Blend together wet and dry ingredients until smooth.
6. Mix together cinnamon and the rest of the sugar in a shallow bowl.
7. Roll dough into tablespoon-sized balls, and roll in cinnamon-sugar mixture.
8. Place on greased cookie sheet.
9. Bake for 8-10 minutes, or until firm and just starting to brown.
Title: Slice & Bake Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 kosher salt
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 turbinado sugar
- 1/2
Instructions:
1. In a large bowl sift together flour, baking powder, and salt. Set aside. Place butter and sugar in bowl of electric stand mixer and beat until light and fluffy, about 3 minutes. Add the egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, cover with plastic wrap, and refrigerate at least 2 hours.
2. Preheat oven to 375 degrees F.
3. Remove 1 wrapped pack of dough from refrigerator at a time, un-wrap the dough and roll it by hand into a log about 1 1/2-inches in diameter. Repeat with the second pack of dough. If dough has warmed during rolling, return it to the refrigerator for about 10 minutes. The dough may even be frozen at this point and thawed when ready to bake.
4. Sprinkle a work surface with half of the turbinado sugar. Roll one of the logs through the pile coating the entire log with as much of the sugar as will adhere. Repeat with the remaining sugar and the second log. Slice each log crosswise into 1/3-inch thick rounds. Place them at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 8 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Store in airtight container for up to 1 week.
Title: Apple Dump Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 eggs
- 1/2 baking soda
- 2 cinnamon
- 1 vanilla
- 1
- 21
Instructions:
1. Combine the flour, sugar, eggs, oil, baking soda, cinnamon and vanilla.
2. Mix together 3 minutes.
3. Fold in pie filling.
4. Lightly grease and flour a 9"x13" cake pan. Spread batter in bottom of pan.
5. Preheat oven to 325. Bake approximately 30-40 minutes. Cake is done when the top springs back when touched or toothpick inserted comes out clean. Cool.
6. Can be served plain or with whipped cream.
Title: Mum's Custard Raisin Rice Pudding
Ingredients:
- 2 eggs
- 1/3 white sugar
- 1/4 nutmeg
- 1/4 salt
- 1/2 vanilla
- 2 milk
- 1/2 raisins
- 1 rice
Instructions:
1. Beat eggs slightly. Add sugar, nutmeg, salt and vanilla; beat until blended.
2. Add hot milk gradually, stirring constantly.
3. Stir in rice and raisins.
4. Pour into buttered 1 1/2 quart casserole or baking dish; set dish in larger pan filled with 2 inches of boiling hot water.
5. Sprinkle top of pudding with a little nutmeg.
6. Bake in moderate oven, 350 F for 1 hour or until set.
7. NOTE: 1 1/2 hours cooking time includes both prep and bake time.
Title: Brown Sugar Banana Sauce (For Ice Cream)
Ingredients:
- 3 light brown sugar
- 2 butter
- 2 milk
- 1 vanilla
- 1/2 cinnamon
- 2 bananas
- 1/4 pecans
- 1/4 coconut
- vanilla ice cream
Instructions:
1. Over low heat, combine brown sugar, butter and milk until sugar is melted and not gritty.
2. Add in vanilla, cinnamon, bananas. Cook for 1 min (or longer but we don't like the taste of cooked bananas.)
3. Remove from heat and let cool slightly.
4. Top individual servings of ice cream with sauce and sprinkle toasted pecans and coconut over top. Serve immediately.
Title: Sugar Thins
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 flour
- 2 salt
- 1/2 baking powder
- 1
Instructions:
1. Cream the butter and sugar. Beat the egg and add it to the butter mixture. Add the cream and vanilla.
2. Sift the flour, salt, and baking powder. Add to the creamed mixture. chill dough overnight. Roll small amounts of dough on lightly floured surface. Roll very thin. These will turn out like a sweet cracker. The thinner the better. Cut out cookies with your favorite cookie cutters. Sprinkle with sugar.Bake on a greased cookie sheet a 350 degrees for about 8 to10 minutes. Watch carefully, they get done quickly.
Title: Fudge Sauce
Ingredients:
- 1 dark chocolate
- 1/4 butter
- 3/4 sugar
- 1/4 cocoa powder
- 5 evaporated milk
- 1 vanilla
- 1 salt
Instructions:
1. Melt the butter and chocolate together over low heat.
2. Add the sugar and cocoa powder and mix together with the melted butter and chocolate until it forms a paste.
3. Slowly add the evaporated milk and stir until fully combined.
4. Turn the heat up to medium and let sit without stirring until it comes just to a boil.
5. Take it off of the heat and add the vanilla and salt and give it a good stir.
6. Enjoy!
Title: Sugar Cream Cake
Ingredients:
- 1 margarine
- 1/2 eggs
- 4 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Mix cake mix, margarine, and 2 eggs together well.
2. Press in bottom of greased 9X13 pan.
3. Mix cream cheese, 2 eggs, and sugar together until smooth.
4. Pour over bottom layer already in pan.
5. Sprinkle powdered sugar and nuts on top if desired.
6. Bake at 350 degrees for 35-40 minutess.
Title: Quick Cream Cheese Dessert
Ingredients:
- 8 cream cheese
- 1 powdered sugar
- 8 Cool Whip
- cherry pie filling
Instructions:
1. With mixer beat cream cheese and powdered sugar.
2. Fold in cool whip.
3. Layer this mixture in dessert glasses with pie filling or sliced fruit.
4. Chill while you cook dinner.
Title: Banana Cake
Ingredients:
- 2/3 shortening
- 2 1/2 flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 baking soda
- 1 salt
- 1 1/4 bananas
- 2/3 buttermilk
- 2 eggs
- 2/3 walnuts
Instructions:
1. Preheat oven to 350F.
2. Grease and flour two 9-inch cake pans.
3. Mix together the shortening, flour, sugar, baking powder, baking soda, salt, bananas, and 1/3 c buttermilk.
4. Beat for 2 minutes at medium speed.
5. Add remaining 1/3 c buttermilk and eggs. Mix for 2 minutes longer.
6. Stir in walnuts if desired.
7. Bake for 30-35 minutes.
8. Allow to cool, then assemble and frost.
Title: Gateau Au Chocolat De Nancy
Ingredients:
- 125 butter
- 125 chocolate
- 4 eggs
- 125 sugar
- 25 flour
- 100
Instructions:
1. Knead the butter.
2. Melt the chocolate with 2 tablespoons of water.
3. Mix the butter and chocolate.
4. Seperate the eggs.
5. Add yolks to chocolate/butter mixture.
6. Add sugar, flour, and almonds to mixture.
7. Beat the egg whites until stiff.
8. Fold egg whites into chocolate batter.
9. Cook for 40 minutes in a 210C (4-5) oven.
10. Verifier doneness when toothpick comes out clean.
Title: Chocolate Almond Cake
Ingredients:
- 1/2 almond paste
- 3 eggs
- 1/2 butter
- 1/3 flour
- 1 baking powder
- 1/2 Cool Whip
- 8 fresh strawberries
Instructions:
1. Grease an 11" tart tin or pie plate.
2. Preheat the oven to 350*.
3. Beat together well the almond paste, egg yolks, and butter in a large bowl.
4. Add the flour and baking powder and mix in well.
5. Mix in chocolate syrup.
6. Beat egg whites until stiff.
7. Fold into the chocolate mixture.
8. Spread mixture into the greased pan.
9. Bake for 15 minutes.
10. Cool thoroughly.
11. Just before serving, spread sweetened whipped cream or Cool Whip over cooled cake; arrange strawberries attractively on top.
12. Drizzle 2 Tbsp chocolate syrup over the top of all.
13. Store leftovers (if there are any) in the frig.
14. This is a good recipe for the food processor - To fold in the egg whites, pulse with on-off bursts just until whites are no longer visible.
15. Can be made a day ahead, but garnish with Cool Whip, berries, and chocolate syrup just before serving.
16. Leaving stems on the strawberries adds a nice touch to the presentation.
Title: Chocolate Sin on a Plate Cake
Ingredients:
- 1 chocolate instant pudding
- 1 sour cream
- 3/4 water
- 1/2 mayonnaise
- 1/2 eggs
- 1/2 Amaretto
- 1/4 chocolate chips
- 4 powdered sugar
- 3 milk
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease a 10 inch bundt pan and dust with cocoa. Mix all ingredients, except chocolate chips, and beat on medium speed 2 minutes. Mix in chocolate chips. Pour into pan. Bake 50 to 55 minutes until cake tests done. Cool on rack 10 minutes.
2. Glaze: Mix all ingredients and drizzle on warm cake.
Title: White Chocolate and Passion Mousse
Ingredients:
- 375 white chocolate
- 300 gelatin
- 1 passion fruit
- 3
- 1
- 2
Instructions:
1. Process chocolate in a food processor and blend until grated. Add gelatine in the final few seconds of processing.
2. Heat cream until just about to boil. Pour into processor whilst it is running. Chocolate should melt and become very smooth.
3. Pour mixture into a bowl and allow to cool to room temperature. Add lemon juice and pulp of passionfruit.
4. Whip egg whites until soft peaks firm and gently fold throught the chocolate mixture. Spoon into 6 mousse glasses or wine glasses.
5. Set in the frige for approx 2 hours or more. Garnish with fresh fruit and some mint leaves.
Title: Strawberry-Rhubarb Creme Brulee
Ingredients:
- 1 strawberry
- 1 rhubarb
- 6 granulated sugar
- 5 granulated sugar
- 1/2 heavy cream
- 1 3/4 vanilla bean
- 1 sugar
Instructions:
1. Preheat oven to 375 degrees F.
2. Arrange the rhubarb in a buttered baking dish and bake uncovered for 45 minutes, stirring occasionally. Add the strawberries and bake for 15 minutes longer. When done, transfer the fruit to a bowl and stir in the 6 tablespoons of granulated sugar. Set aside to cool.
3. When the fruit is cool, pre-heat the oven to 325 degrees F.
4. In a bowl, whisk the egg yolks and the 1/2 cup of granulated sugar to a ribbon stage. In a small saucepan, add the cream and split the vanilla bean, scrape out the seeds and add the pod and the seeds to the pan. Over moderately high heat, scald the cream and vanilla. In a stream, whisk into the egg yolk. Strain the custard into a pitcher.
5. Fill 8 ramekins halfway with the fruit and then cover with the custard. Place the ramekins in a roasting pan and pour enough hot water to reach halfway up the outside of each ramekin. Cover loosely with foil and bake for about 1 hour to 1 hour and 15 minutes or until custard is set. When finished, remove ramekins from the pan and cool on wire racks. Cool in the refrigerator until chilled, about 4 hours.
6. Just before service, cover each custard with the raw sugar and, using a torch, caramelize each dessert. If you don't have a torch, you can place them under the broiler. Serve and enjoy.
Title: Rum Runner Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 dark brown sugar
- 2 potato starch
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 baking soda
- 1 sour cream
- 3/4 heavy cream
- 1/2 dark rum
- 1 molasses
- 1 vanilla extract
- 1 unsalted butter
- 2 1/2 granulated sugar
- 1/2 vanilla bean
- 4 eggs
- 2
- 1/4
Instructions:
1. Place rack in the middle of the oven; heat to 350 degrees. Spray a 12-cup Bundt pan with vegetable oil and set aside.
2. Sift flour into a bowl. Add brown sugar, potato starch, salt, cinnamon and baking soda. Whisk to blend; set aside.
3. Put the sour and heavy creams, ¼ cup dark rum, the molasses and vanilla in a separate bowl. Whisk to blend; set aside.
4. Beat the butter and sugar on the lowest speed of an electric mixer for 2 to 3 minutes.
5. With the mixer still on low, add the vanilla, eggs and yolks, one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl.
6. Add the dry ingredients alternately with the cream mixture in 3 additions each, beginning and ending with the flour mixture. Don't wait for them to be fully incorporated between additions. This step should take about 60 seconds.
7. Stop the mixer and scrape down the sides of the bowl. Mix on medium speed for 15 to 20 seconds.
8. Fill the prepared pan by depositing the batter in small clumps around it with a rubber spatula. Level the batter with the spatula.
9. Bake 50 minutes. Test for doneness by inserting a bamboo skewer into the center. When the skewer comes out clean, the cake is done. Remove pan from oven and place on a wire rack. When the cake has cooled 10 minutes, invert it onto the rack and remove the pan. Let it cool to room temperature.
10. To glaze the cake, set the wire rack over wax paper. Combine simple syrup with remaining ¼ cup rum and use a pastry brush to brush it all over the cake until it is absorbed.
Title: Moist White Cake
Ingredients:
- 9 unsalted butter
- 3/4 salt
- 1 1/2 sugar
- 1/4 powdered sugar
- 4 baking powder
- 3 flour
- 2 3/4 vanilla
- 1/2 milk
- 1
- 4
Instructions:
1. preheat oven to 350.
2. In small bowl, beat egg whites, 1/4 c milk, vanilla, and almond extract. Set aside.
3. In another bowl, mix together dry ingredients (I use a stand mixer and think it is much easier for this recipe!).
4. Add butter and 3/4 c milk to dry mixture.
5. Mix on low speed until mixed well, scraping the sides of the bowl as necessary.
6. Add egg white/milk/vanilla mixture slowly while mixing at low speed.
7. Mix on low speed or by hand until well mixed.
8. Bake 22 - 32 minutes until toothpick inserted into center comes out clean.
9. BE CAREFUL! This cake does not brown as much as most cakes so be careful NOT to overbake!
10. Wait until completely cooled before frosting.
Title: Strawberry Shortcake Cups
Ingredients:
- 1 fresh strawberries
- 4 sugar
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 butter
- 1 egg
- 1/2 milk
- ice cream
Instructions:
1. Slice or mash strawberries; place in a bowl.
2. Add 2 tablespoons sugar and set aside.
3. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly.
4. In a small bowl beat egg and milk; stir into flour mixture just until moistened.
5. Fill eight greased muffin cups two thirds full.
6. Bake at 425 degrees for 12 minutes or until golden brown.
7. Remove from pan to cool on a wire rack.
8. Just before serving, split shortcakes in half horizontally.
9. Spoon berries and whipped cram or ice cream between layers and over the top.
Title: Chocolate Cake to Die For
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 Cool Whip
- 1
- 2 7/8
Instructions:
1. Bake cake according to directions.
2. Immediately after baking, poke holes all over cake with end of wooden spoon (like aerating your lawn).
3. Pour can of condensed milk on top of the cake (filling in the holes as much as possible--I often use a spatula to scrape condensed milk that has gathered at the edge of the pan into the holes).
4. Melt jar of hot fudge and pour that over the cake (covering the top of the cake with fudge, but again, filling in the holes as much as possible. I also use a spatula here to scrape hot fudge that has gathered at the edge of the pan into the holes).
5. Before serving, top cake with Cool Whip and crushed Score or Heath Bar. (optional, but covers up the holes to make the cake look more presentable).
Title: Wolfgang Puck's Crepes
Ingredients:
- 4 eggs
- 2 milk
- 2 all-purpose flour
- 1 sugar
- 1/4 salt
- 6 -7 unsalted butter
- 2 -3
Instructions:
1. In a medium bowl, whisk together eggs and 2 cups milk. Whisk in the flour, sugar, and salt and then 1/4 cup (4 tbs) melted butter.
2. Refrigerate covered, 1 to 1 1/2 hours. Remove from refrigerator and whisk again. Batter should have the consistency of heavy (whipping) cream. If too thick, add remaining 1 or 2 tbs milk as necessary.
3. To make crepes, heat a 9-inch skillet and brush with a little oil and butter. Using 1/4-cup ladle, ladle batter into the skillet and swirl around, coating the entire surface of the pan, pouring the excess batter back into the bowl.
4. Over medium heat, cook until crepe is golden brown on one side, 30 or 40 seconds. With a spatula and/or fingers, turn crepe and cook until golden brown on second side. Turn out on clean towel. Repeat with remaining butter, oil, and batter until all the batter is used.
5. Fill with anything. I love nutella!
6. To serve, warm in oven. Sprinkle with sifted powdered sugar and, if desired, place a scoop of vanilla ice cream on the side of each crepe.
Title: Chocolate Beetroot Cake
Ingredients:
- 1 1/2 beetroots
- 2 flour
- 1 1/2 brown sugar
- 1/2 baking powder
- 3 eggs
- 1/4
- 1/2
- 4
Instructions:
1. Cook a bunch of fresh unpeeled beetroot by simmering for 1 hour. Or if you have a pressure cooker, cook for 20 minutes.
2. Drain, peel, and puree beetroot in a food processor to provide 1½ cups of pureed beetroot.
3. Preheat the oven to 180C/356f. Lightly oil and flour a 25 cm circular cake tin.
4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly. Add the chopped nuts.
5. In another bowl, mix oil, eggs and beetroot. Fold into the dry ingredients.
6. Place in cake tin and bake in the oven for 50-60 minutes. Turn out onto rack and cool.
Title: Raw Chocolate Pudding
Ingredients:
- 10 dates
- 10 dried figs
- 2 vanilla extract
- 2 water
- 1
- 2
Instructions:
1. Place the dates, figs, cocoa, nut butter (if using), vanilla, and 1 cup of water in a blender and pulse several times until the fruits begin to break down.
2. Blend until smooth and creamy, slowly adding water as needed for desired consistency.