lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Egg Custard
Ingredients:
- 1 unbleached flour
- 2 cornstarch
- 2 1/2 milk
- 1 vanilla extract
- 4 pure maple syrup
- 1/4
Instructions:
1. Dissolve flour and cornstarch in 1/4 cup of milk to prevent lumps.
2. Pour into the top of a double boiler over simmering water OR a saucepan over a low flame. Whisk in the rest of the ingredients (one at a time) except for 1/2 tsp vanilla extract. Cook for 20 minutes, stirring constantly to prevent burning the bottom. Then whisk for an additional 1-2 minutes off the stove before adding the remaining vanilla. Chill for 3 hours.
Title: Apple Dumplings With Blackberry Sauce
Ingredients:
- 300 blackberries
- 2 -3 sugar
- 1 -2 lemon juice
- 6 apples
- 1 marzipan
- 75 soft brown sugar
- 2 ground cinnamon
- 1 milk
- 2
- 1
Instructions:
1. For the blackberry sauce, gently heat blackberries in a small saucepan 5-10 minutes to loosen up the juices. Add sugar and lemon juice to taste. Set aside.
2. Core the apples, leaving a good-sized hole in each. Roll out the pastry and cut into circles at least 7.5 cm (3 inches) bigger than your apples (so that apples can easily be wrapped in pastry). Place 1 apple on each pastry circle.
3. Separate marzipan into 12 pieces and place 1 piece into each apple. Add 2-3 tsp sauce into each hole, then stop up each whole with remaining marzipan pieces. Mix sugar and cinnamon and sprinkle over the apples.
4. Beat milk and egg together. Gather up pastry to cover the apples, then seal at edges with the milk and egg. Trim off any excess pastry and place on a lightly greased baking tray. You can use any pastry trimmings to decorate the apples. Brush with egg and chill in fridge at least an hour.
5. Preaheat oven to 190 degrees C, 375 degrees F, gas mark 5. Cook apples in middle of oven 30-40 minutes or until apples are tender (test with a metal skewer).
6. Serve hot or warm with remaining blackberry sauce gently reheated along with whipped cream or ice cream.
Title: Caramel Candy Bars
Ingredients:
- 1 milk
- 1/3 flour
- 2 quick oats
- 2 brown sugar
- 1 1/2 baking soda
- 1 salt
- 1/2 egg
- 1 butter
- 1 chocolate chips
- 1 peanuts
- 1 walnuts
Instructions:
1. Heat oven to 350°. Grease 13 x 9" pan.
2. Melt caramels and milk in a saucepan over medium heat.
3. Mix flour, oats, brown sugar, baking soda and salt.
4. Mix in beaten egg.
5. Mix butter in with fork until mixture is crumbly.
6. Pat 1/2 of the batter into the bottom of the pan to make bottom crust. Bake for 10 minutes.
7. Pour chocolate chips and nuts over crust, drizzle caramel mixture over that.
8. Crumble remaining batter over top and continue to bake 15- 20 minutes until lightly brown.
9. Let cool for 5 minutes, with a knife go around the outside edge of the caramel candy bars to put a small space between the bar and the pan.
10. After 30 minutes use a sharp knife to cut into small bite sized squares.
Title: Wonderful Whipped Cream
Ingredients:
- 1 sugar
- 2 brown sugar
- 1 vanilla
- 1 1/2 cinnamon
- 1/2
Instructions:
1. Pour whipping cream into large bowl.
2. Add all other ingredients to cream.
3. Use handheld mixer, starting on a low speed, to mix ingredients. Gradually increase speed until the consistency is as desired. Takes a few minutes, and then voila! Smooth creamy whipped cream.
Title: Nigerian Mango & Banana Sundae
Ingredients:
- 1 mango
- 2 bananas
- 2 lemon juice
- 4 vanilla ice cream
- 4
Instructions:
1. Peel the mango if using a fresh one & finely chop. Peel the bananas & slice finely in rounds.
2. Put the fruit into a large bowl. Add lemon and orange juice. Toss lightly.
3. Place one scoop of ice cream in a sundae dish. Cover with 1/4 of the mixed fruit & repeat with the remaining ice cream & fruit.
Title: Puteni
Ingredients:
- 8 flour
- 8 baking soda
- 1 sugar
- 4 eggs
- 3 evaporated milk
- 1 vanilla
- 1 sugar
- 1
- 3
Instructions:
1. Take the 3 cups of sugar and melt in the pot. As it browns, carefully add 3 cans of water stirring constantly until it looks smooth. When smooth, pour to a bowl and let cool.
2. In a large bowl combine all your wet ingredients--sauce,eggs, oil, evaporated milk, vanilla and coconut. Slowly sift the flour together with the baking soda, and then blend all the ingredients together for about 3 minutes.
3. Grease your pan, and pour ingredients and then bake or steam for about an hour.
Title: Angel Food Strawberry Shortcake
Ingredients:
- 1 light cream cheese
- 2 Splenda sugar substitute
- 1 fresh strawberries
- 1
Instructions:
1. Tear angel food cake into bit size pieces and place in a 9x13 inch pan.
2. Combine cream cream cheese and Splenda until light and fluffy.
3. Fold in whipped topping.
4. Spread the cream cheese mixture over the cake.
5. Combine strawberries and glaze until strawberries are evenly coated (you may not need the whole bag of glaze). Spread over cream cheese layer.
6. Chill until serving.
Title: Homemade Sprinkles
Ingredients:
- 1 water
- 1 powdered sugar
- 2 parchment paper
- 1/4
Instructions:
1. ADDITIONAL MATERIALS: #2 pastry tip, small bottles (about 50mL).
2. In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
3. Stir in the almond extract and a few drops of desired food coloring.
4. Line 3 rimmed baking sheets with parchment paper. Transfer the mixture to a pastry bag fitted with a small pastry tip, like #2. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another. You can also do tiny dots.
5. Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
6. Once the lines have dried, use your fingers to break them up into short sprinkle-sized pieces.
7. Fill small bottles with the sprinkles.
Title: Tropical Coconut Cake
Ingredients:
- 1 cream of coconut
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 2
- 1
Instructions:
1. Bake the cake as directed.
2. Mix the cream of coconut and sweetened condensed milk together.
3. As soon as cake is done, punch a lot of holes in cake.
4. Slowly pour the cream of coconut mixture into holes and all over cake.
5. Pour pineapple, juice and all, over cake.
6. Refrigerate until cold.
7. Mix whipped topping and shredded coconut together and spread over the cake.
8. Keep refrigerated.
9. It must be cold to taste good.
10. Make this the day before you want to eat it.
Title: Black and White Mochachino Sugar Cookie Sandwiches
Ingredients:
- 3/4 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1 1/2 flour
- 1/2 baking soda
- 3/4 cinnamon
- 1/2 salt
- 1/4 butter
- 2 powdered sugar
- 1 1/4 instant coffee granules
- 1 heavy cream
- 4 -5 white chocolate
- 6 canola oil
- 1
Instructions:
1. In a medium bowl, cream the butter, sugar and vanilla extract.
2. Stir in the flour, cocoa powder, baking soda, cinnamon and salt until evenly blended.
3. Lay a large piece of plastic wrap on a baking sheet; spoon dough onto plastic. Cover with another piece of plastic; press dough out with a rolling pin until it is about 1/2-inch thick.
4. Refrigerate for 1 hour.
5. Preheat oven to 350°F Unwrap dough.
6. Using 2" cookie cutter of desired shape, cut out cookies. Re-roll and re-cut to use all dough.
7. Set cookies 2" apart on ungreased cookie sheets; bake 10 minutes, until lightly puffed.
8. Transfer cookies to wire racks and cool completely.
9. Make the filling: In a medium bowl, stir together the melted butter, powdered sugar, coffee granules, and 4 tablespoons heavy cream until smooth. Add up to 1 tablespoon additional cream if needed to make a spreadable filling.
10. Spread half the cookies with the filling; top with remaining cookies to make sandwiches.
11. Make the glaze: Over very low heat, melt the white chocolate and oil together, stirring until smooth. Dip each cookie halfway into the glaze; let excess drip off. (Or use a pastry bag or the tines of a fork to freestyle glaze patterns over cookies.) Set on wire racks to cool.
Title: Berry Compote
Ingredients:
- 5 fresh blueberries
- 1 fresh raspberry
- 1 granulated sugar
- 2/3 fresh mint leaves
- 6
Instructions:
1. Place peaches and blueberries in 1 quart casserole dish.
2. Mash raspberries through sieve.
3. Combine raspberries and sugar in blender; blend for 3 minutes. Pour over fruit.
4. Bake at 350 degrees for 12 minutes. Cool, cover and refrigerate. Do not stir until ready to serve.
5. Spoon into individual serving bowls and top with fresh mint leaves.
Title: Almond Crunch Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 sugar
- 8 eggs
- 1/4 cold water
- 1 lemon juice
- 1 vanilla
- 1 cream of tartar
- 1 salt
- 1 1/2 sugar
- 1/4 instant coffee
- 1/4 light corn syrup
- 1/4 hot water
- 1 baking soda
- 2 - 2 1/2 heavy cream
- 2 sugar
- 2 vanilla
Instructions:
1. CAKE: Sift together flour and 3/4 c sugar.
2. Make a well in the center, add egg yolks, water, lemon juice, vanilla and beat until smooth.
3. Beat egg whites, cream of tartar and salt just until soft peaks form.
4. Add remaining sugar, 2 T at a time, continuing to beat until stiff.
5. Fold flour mixture gently into egg whites.
6. Pour batter into an ungreased 10-inch tube pan.
7. Cut carefully through the batter, going around tube 5 or 6 times with a knife to break air bubbles.
8. Bake at 350 for 50-55 minutes or until top springs back when lightly touched.
9. Invert pan 1 hour or until cool.
10. Remove cake and split into 4 equal layers.
11. ALMOND BRITTLE TOPPING: Combine sugar, coffee, syrup, and water in a saucepan, stirring well.
12. Cook to hard crack stage, 290 degrees, remove from heat and add soda.
13. Stir vigorously until mixture blends and pulls away from sides of pan.
14. Quickly pour into an ungreased shallow baking pan.
15. Let stand until cool.
16. Knock out of pan and crush candy with a rolling pin into small chunks.
17. Whip cream and fold in sugar and vanilla.
18. Spread half of cream between layers and remainder over top and sides.
19. Cover top and sides with candy, lightly pressing into cream.
20. Decorate with almonds.
21. Do not press candy and almonds into cream more than 6 hours before serving.
22. Refrigerate.
Title: Delicious Bean Cake
Ingredients:
- 3 eggs
- 2 cannellini beans
- 1 walnuts
- 1 1/2 maple syrup
- 1 baking powder
- 1
Instructions:
1. Preheat oven to 380°F.
2. Beat eggs and sugar.
3. Add pureed beans, baking powder and vanilin to the egg mixture.
4. Fold in the walnut pieces.
5. Bake for 40-45 minutes.
6. Let it cool in the pan and refrigerate in its own pan after it cools down.
Title: Strawberries With Raspberry and Passion Fruit Sauce
Ingredients:
- 350 fresh raspberries
- 2 frozen raspberries
- 8 caster sugar
- passion fruit
- strawberry
Instructions:
1. Bring the berries to room temperature.
2. Place the raspberries and sugar in a small saucepan and cook over low heat, stirring occasionally, until it's simmering.
3. Cook for 5 minutes, then remove from heat to cool.
4. While the syrup is cooling, halve the passion fruits and scoop out the seeds and juice.
5. Use a blender or food processor to blend the passion fruit pulp and raspberries together for a few seconds. Strain through a fine, nylon sieve to remove seeds.
6. Fold the strawberries into the sauce and serve with plain ladyfingers.
Title: Snow Ball Cookies
Ingredients:
- 2 unsweetened coconut
- 1 1/2 dates
- 1 -2
- 3 -4
Instructions:
1. Place nuts, dried fruit, and dates in food processor and process until well blended.
2. Form the mixture into balls.
3. In a separate bowl, place dried coconut and roll the balls till coated.
4. Place on platter and serve. Enjoy!
Title: Tv Guide Red Velvet Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 3 sea salt
- 4 buttermilk
- 2 1/4 white vinegar
- 1 baking soda
- 1 cream cheese
- 1 shortening
- 1 vanilla
- 12 sea salt
- 1/4 powdered sugar
- 1
- 1/4
- 2
Instructions:
1. Preheat oven to 350°F Grease two 9" round pans.
2. In a large bowl, cream sugar with shortening.
3. Add eggs and vanilla, beat well.
4. Make a paste of the food colouring, coffee and cocoa, add to above mixture.
5. Mix in half the flour and salt, then stir in buttermilk.
6. Beat in the remaining flour.
7. Mix vinegar and baking soda to combine well (it will foam, if it doesn't, you need new baking soda!). Add to the batter and blend well.
8. Bake 30 minutes. Cool completely and refrigerate 2 hours before filling and frosting.
9. Beat cream cheese, shortening, vanilla and salt together until well blended.
10. Gradually sift and beat in the icing sugar until it's all incorporated.
11. Place one cake round on a serving plate and cover with a thick layer of freshly made (so it's soft) frosting.
12. Place the second cake round on top and coat with a thin layer of frosting (i.e. the "crumb coat"). Chill until firm.
13. Finish frosting the cake and decorate as desired.
Title: Easy Blueberry Pound Cake
Ingredients:
- 18 1/2 cream cheese
- 8 eggs
- 1/2 blueberries
- 3
- 2
Instructions:
1. Preheat oven to 325 degrees. Lightly grease and flour a 10-inch tube pan.
2. Combine cake mix, cream cheese, oil and eggs. Beat until very smooth. Gently fold in berries. Spoon into prepared tube pan and bake for about 1 hour, until a toothpick inserted in the center comes out clean.
Title: Hershey Bar Chocolate Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 3 milk
- 1 1/2 cream cheese
- 1 sugar
- 1 powdered sugar
- 1/2 Cool Whip
- 1
- 12
- 3
Instructions:
1. Great and flour 3 9-inch round cake pans.
2. Mix first five ingredients and divide between three pans. Bake at 350 degrees for 25-35 minutes. Remove from pans and cool completely.
3. Mix cream cheese, sugars, and Cool Whip until creamy. Add Hershey bars and mix additional minute. Spread between layers, then sides, then top.
4. Store in refrigerator.
Title: Fran's Divinity
Ingredients:
- 1 1/2 sugar
- 1/2 light corn syrup
- 1/4 hot water
- 1/2 white vinegar
- 1 vanilla
- 1/2 pecans
- 1/2
Instructions:
1. Combine sugar, syrup, water and vinegar in a large metal pan. Cover and heat to boiling.
2. Remove cover after 5 minutes and insert candy thermometer. Cook to very hard ball stage (260F).
3. Remove from heat. Cool slightly.
4. Add sugar mixture gradually to to the stiff egg white, beating constantly until very stiff. Let cool, stirring occasionally.
5. Stir in vanilla and nuts. Drop from a buttered spoon onto greased parchment lined cookie sheet.
6. Makes 30 pieces.
Title: Crispy Nut Cookies
Ingredients:
- 2 flour
- 1 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2
Instructions:
1. Preheat oven to 169 deg C/325 deg F.
2. Grease or spray a large cookie or swiss roll tin or use 2 smaller ones.
3. Sift together the flour, cinnamon, baking soda and salt.
4. Beat the eggs in a small bowl.
5. Cream the butter and sugar until light.
6. Add 4 tablespoons beaten egg plus the vanilla to the creamed mixture, and mix in well.
7. Add the flour mixture and half the nuts, and mix well until a dough texture is achieved.
8. Spread or pat the dough on to the greased tin(s) with your fingers.
9. Paint over the leftover beaten egg, then sprinkle over the leftover nuts.
10. Bake for 20 - 25 minutes in centre of oven.
11. Cut into squares while still hot and then leave to cool completely in the pan.
12. Keep these cookies in airtight containers.
13. Depending on how large you cut the squares the recipe make 3 - 4 doz cookies.
Title: Chocolate-Covered Cashews - Tenpenh Restaurant, Washington D. C.
Ingredients:
- 1/3 sugar
- 2 water
- 1/4 salt
- 1 3/4 raw cashews
- 1 unsalted butter
- 8 bittersweet chocolate
- 3
Instructions:
1. Line bottom of a shallow baking pan with parchment or wax paper.
2. Bring sugar, water, and salt to a boil in a 12" heavy skillet, stirring until sugar is dissolved. Reduce heat and simmer syrup 2 minutes.
3. Put nuts in a large heatproof bowl, then add syrup and toss with a wooden spoon until nuts are coated and sugar begins to crystallize, about 3 minutes.
4. Return nuts to skillet and cook over moderate heat, stirring constantly, until sugar coating is golden and no longer crystallized, 5-8 minutes. Remove from heat and stir in butter.
5. Spread nuts in 1 layer in baking pan and cool to room temperature, about 20 minutes.
6. When nuts are cool, transfer to a bowl, reserving baking pan with parchment. Heat half of chocolate in a microwave-safe dish in microwave at 50% power until melted, checking frequently after 2 minutes. Add remaining chopped chocolate to melted chocolate and stir until smooth, then pour over nuts and let stand, stirring occasionally, until chocolate is almost set, 20-25 minutes.
7. Sift 2 T cocoa powder over nuts and toss to coat.
8. Return nuts to parchment-lined baking pan, separating nuts with your hands, and let stand until chocolate is completely set, about 30 minutes more.
9. Toss nuts with remaining tablespoon cocoa powder.
Title: English Lemon Cake
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 milk
- 1/3 sugar
- 1/4 fresh lemon juice
- 2 lemon zest
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease a 9" x 5" loaf pan.
3. Cream butter and sugar in large mixing bowl; add eggs one at a time, beating well after each addition.
4. Mix flour, baking powder and salt; add alternately with milk to the butter mixture.
5. Pour batter into pan.
6. Bake until wooden pick inserted in center comes out clean, about 45 minutes to one hour.
7. Meanwhile make Lemon Glaze. Heat sugar, fresh lemon juice, and lemon zest until just boiling in a small saucepan.
8. Pour glaze over cake immediately after removing cake from oven; cool in pan.
Title: Banana Nut Cookies
Ingredients:
- 2 eggs
- 4 walnuts
- 2/3
- 2
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients EXCEPT walnuts in a large mixing bowl. Mix on medium speed till well blended.
3. Form into 1 inch balls. Roll in finely chopped walnuts.
4. Place cookies 2 inches apart on cookie sheets.
5. Bake 11-12 minutes till bottoms are lightly browned.
6. Let cool 5 minutes on sheet then transfer to cooling rack.
Title: Pumpkin Gingerbread Cookies With Icing
Ingredients:
- 2 3/4 flour
- 1/2 baking powder
- 1/2 salt
- 1 sugar
- 1/2 butter
- 1/4 molasses
- 1/4 pumpkin puree
- 1 egg
- 2 1/2 pumpkin pie spice
- 1 vanilla extract
- 2 sugar
- 2 milk
- 1 vanilla extract
Instructions:
1. In a medium bowl, sift together flour, baking powder and salt.
2. In a large bowl, cream together sugar and butter. Beat in molasses, pumpkin puree, egg, spices and vanilla extract until well blended. With the mixer on low speed or by hand, gradually add in the flour mixture, mixing until no flour remains.
3. Divide dough into two pieces. Wrap in plastic wrap and chill for at least 2 hours.
4. Preheat oven to 375°F.
5. Working with 1 piece of dough at a time, roll out to no more than 1/4-inch thick on a lightly floured surface and use a floured cookie cutter to make desired shapes. Transfer cookies to a parchment lined baking sheet. Reroll reaming dough, chilling for a few minutes if it becomes too warm to handle easily. Repeat with second piece of dough. Dough can be rolled out two to three times.
6. Bake for 7-9 minutes at 375F, until the edges are slightly firm to the touch but cookies are not browned (The bottom of the cookies will be light brown). If your cookies are exceptionally large or small, the baking time may need to be adjusted. Cool completely on a wire rack before icing.
7. In a small bowl combine powdered sugar, milk and vanilla. Whisk until very smooth. Icing should be thick and pourable, but not runny (You can always add a bit of extra sugar to thicken it if you add too much). Scrape into piping bag with a fine tip or a ziploc bag with a corner cut off and pipe onto cooled cookies. Allow to set for at least 30 minutes, until firm, before storing cookies in an airtight container.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 unsalted butter
- 1 light-brown sugar
- 1/2 granulated sugar
- 1 salt
- 2 pure vanilla extract
- 2 eggs
- 1/2 baking soda
- 1/2 ground cinnamon
- 1 pecans
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips, and walnuts.
2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.
Title: Decorated Football Poke Cupcakes
Ingredients:
- 1 boiling water
- 4 gelatin
- 1 water
- 1
- 1 1/4
- 1/3
- 4
Instructions:
1. Preheat oven to 350. Prepare cake batter as directed on package using egg white version. Spoon batter into 24 paper lined muffin cups filling each half full. Bake as directed on package for cupcakes, 18-22 minutes. Cool cupcakes in pan for 15 minutes.
2. Pierce cupcakes with a large fork at 1/2 inch intervals. Go deep enough into cupcake. Stir boiling water into dry gelatin in medium bowl at least two minutes until completely dissolved. Carefully spoon over cupcakes. Refrigerate 3 hours.
3. Tint whipped topping with food coloring. Frost cupcakes with whipped topping. If desired. If desired draw 50 yard line with white decorator gel. Make pennant by wrapping fruit leather triangle around pretzel stick and plant in field. Decorate with chocolate footballs.
4. Store in refrigerator.
Title: Chocolate Chippies
Ingredients:
- 125 butter
- 50 sugar
- 1 1/2 vanilla essence
- 3 flour
- 175 baking powder
- 1 dark chocolate
- 50
Instructions:
1. Cream butter, sugar and condensed milk; add essence.
2. Add dry ingredients and chopped chocolate.
3. Roll into small balls.
4. Place on greased trays.
5. Flatten with a fork.
6. Bake 15 minutes or until golden at 180C degrees.
Title: Pumpkin Hazelnut Torte
Ingredients:
- 1 pumpkin
- 2 1/2 Bisquick
- 1 sugar
- 3/4 ground hazelnuts
- 1/4 shortening
- 1 milk
- 1 pumpkin pie spice
- 1 vanilla
- 2 eggs
- 3/4 powdered sugar
- 1 1/2 heavy whipping cream
- 1/2 vanilla
- 1/4 pumpkin pie spice
Instructions:
1. Heat oven to 350. Grease and flour 2 round 9x1-1/2 inch pans.
2. Reserve 1 cup pumpkin, set aside.
3. Beat remaining pumpkin and all remaining ingrediants except powdered sugar, whipping cream, 1/2 teaspoons vanilla, and 1/4 teaspoons pumpkin pie spice in a large bowl with an electric mixer on low speed 30 seconds scraping bowl constantly.
4. Beat on medium speed 4 minutes, scraping bowl occasionally. Divide batter evenly between pans.
5. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, remove from pan, cool completely, about 1 hour.
6. Beat the powdered sugar, whipping cream, vanilla, and pumpkin pie spice in chilled large bowl on high speed until stiff. Gently fold in pumpkin.
7. Place 1 cake layer, rounded side down on serving platter; spread with half of pumpkin cream. Top with second layer, rounded side up. Spread remaining cream on top, top with very finely chopped hazelnuts if you wish.
8. Refrigerate 1 hour before serving.