lumicero/recipes-ing2inst huggingface dataset:
Title: Sticky Toffee Pudding
Ingredients:
- 1/4 unsalted butter
- 1 1/2 all-purpose flour
- 1 1/2 pitted dates
- 1 baking powder
- 1 baking soda
- 1/2 sea salt
- 1 sugar
- 1 vanilla extract
- 2 eggs
- 1 1/4 light brown sugar
- 1/2 heavy cream
- 1/4 unsalted butter
- 1 brandy
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees. Butter and flour a 6 cup Bundt pan, or 6 one cup Bundt pan molds.
2. Bring dates and 1 1/4 cups water to boil in a medium heavy saucepan with tall sides. Remove from heat; stir in baking soda (mixture will become foamy). Set aside to cool.
3. Whisk 1 1/2 cups flour, baking powder, and salt in a small bowl. Using an electric mixer, beat 1/4 cup butter, sugar, and vanilla in a large bowl to blend (mixture will be grainy). Add 1 egg; beat to blend. Add half of flour mixture and half of date mixture; beat to blend. Repeat with remaining 1 egg, flour mixture, and date mixture. Pour batter into pan (molds).
4. Bake until a tester inserted into center of cake comes out clean, 40-45 minutes. Let cool in pan on a wire rack for 30 minutes. Invert pudding onto rack. Can be made one day ahead. Cover and let stand at room temperature.
5. Sauce: Bring sugar, cream, and butter to a boil in a small heavy saucepan over medium heat, stirring constantly. Continue to boil, stirring constantly, for 3 minutes. Remove from heat; stir in brandy and vanilla. Can be made 4 hours ahead. Let stand at room temperature. Rewarm gently before using.
6. Cut cake into wedges. Serve warm with sauce and whipped (or ice) cream.
Title: Chocolate Satin Frosting
Ingredients:
- 6 evaporated milk
- 1 heavy cream
- 1 1/2 confectioners' sugar
- 6 icing sugar
- 1 unsalted butter
- vanilla essence
Instructions:
1. Break chocolate into 2 pieces.
2. Bring milk or heavy cream to a boil in a small saucepan.
3. Remove from heat.
4. Now add the chocolate pieces without stirring.
5. Cover and set aside for 10mins.
6. Scrape into a food processor or blender.
7. Add sugar, butter and vanilla essence.
8. Process until the mixture is perfectly smooth.
9. Transfer to a bowl.
10. If necessary, set aside for a few minutes (longer if you have used cream), until thickened to the desired spreading consistency.
11. This keeps refrigerated for upto 1 week if made with cream, or about 3 weeks if made with evaporated milk, or freeze for upto 6 months.
12. Soften before using.
Title: Caramel Peanut Butter Swirl Cheesecake
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 sugar
- 1/2 ground cinnamon
- 6 butter
- 3 cream cheese
- 1/4 sugar
- 1 1/2 pure vanilla extract
- 2 eggs
- 1/2
- 1/3
Instructions:
1. Position rack in lower third of oven; preheat to 350 degrees F. Grease a 9-inch springform pan.
2. For crust, mix together crumbs, sugar, and cinnamon; stir in butter. Press evenly and firmly over bottom and half way up sides of pan. Bake 10 to 12 minutes; cool on wire rack. Grease sides of pan again above crust level to prevent filling from sticking to pan.
3. Preheat oven to 325 degrees F. In mixing bowl, with an electric mixer, beat cream cheese 30 seconds. Scrape bowl and beaters. Add sugar and vanilla. Beat until smooth and creamy, 1-1/2 minutes. Beat in 1 egg just until combined. Scrape bowl and beaters. Beat in remaining egg. Pour into crust.
4. Stir together caramel sauce, peanut butter, and a pinch of salt. (If stiff, heat a few seconds in microwave to soften.) Spoon pools of caramel mixture over plain batter, making sure to leave some plain batter showing. Jiggle pan gently to settle caramel mixture level with plain batter. Marble the batters with a small spoon by gently whirling ins mall, loopy circles until intermingled but not blended. Place pan on a baking sheet.
5. Bake 40 to 45 minutes, or until edges are puffed but center looks moist and jiggles when pan is nudged. Remove from oven. If batter is touching sides of pan, above crust, slide a thin knife carefully around edges to detach cake; do not remove sides. Place pan on rack. Cover pan and rack with large inverted bowl or pot so cake cools slowly. Once cool, cover and refrigerate 5 to 24 hours. Remove sides of pan before serving.
Title: Caramel Apple Dessert
Ingredients:
- 1 1/2 Bisquick baking mix
- 2/3 granulated sugar
- 1/2 milk
- 2 cooking apples
- 1 lemon juice
- 3/4 brown sugar
- 1/2 ground cinnamon
- 1 boiling water
- ice cream
Instructions:
1. Heat oven to 350 degrees Farenheit. In medium bowl, mix Bisquick mix and granulated sugar. Stir in milk until blended. Pour into ungreased 9-inch square pan.
2. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples.
3. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.
Title: Italian Thumbprint Cookies
Ingredients:
- 3/4 sugar
- 1 salt
- 3/4 margarine
- 2 vanilla extract
- 1/2 flour
- 1/2 walnuts
- 2 maraschino cherry
- 2
- 1 -2
Instructions:
1. Cream together margarine and sugar.
2. Add salt, lightly beaten egg yolks, vanilla, and almond extract, and mix thoroughly.
3. Gradually add flour and stir until well blended.
4. Roll dough into one inch balls.
5. Beat egg whites until frothy.
6. Dip dough balls into egg whites and roll in chopped nuts.
7. Place on cookie sheet about two inches apart and press a deep thrumbprint into each center.
8. Bake at 350 degrees 10-12 minutes.
9. While cookies are still warm, fill thumbprints with jelly or press a maraschino cherry or Hershey's kiss into the thumbprint.
Title: Apple Crisp
Ingredients:
- 1 flour
- 1 baking powder
- 3/4 sugar
- 1 salt
- 1 egg
- 5 -6 apples
- cinnamon
- nutmeg
- butter
Instructions:
1. Combine first four ingrediants and an egg.
2. Mix with fork until crumbly.
3. Put apples in a greased 8" dish and top with mixture.
4. Sprinkle with cinnamon and nutmug and dot with butter.
5. Bake at 350* for 35- 40 minutes.
6. Serve wamrm with milk or vanilla ice cream.
Title: Vanilla Fudge
Ingredients:
- 300 milk
- 350 caster sugar
- 100 unsalted butter
- 1 vanilla extract
Instructions:
1. Grease an 18cm square cake tin.
2. Put the milk, sugar and butter in a heavy based pan and heat slowly stirring all the time until the sugar dissolves and the butter melts.
3. Bring to the boil for 15-20 minutes stirring all the time.
4. When it reaches the soft ball stage (115°C on a sugar thermometer or if it forms a soft ball when put in cold water) remove from the heat and stir in the vanilla extract. Cool for 5 mins.
5. Beat with a spoon for a few minutes until it begins to thicken and the gloss dissapears.
6. Pour into the tin and leave to set at room temperature (do not put in the fridge).
7. Once set, cut into small squares and put in a sealed container.
Title: Orange Sauce for Angel Food Cake
Ingredients:
- 2 water
- 3/4 vanilla instant pudding mix
- 1 Cool Whip
- 1
Instructions:
1. Combine water, orange juice and pudding, in a mixing bowl.
2. Beat on low until well mixed.
3. Whisk in cool whip.
4. Serve over slices of angel food cake.
5. Refrigerate leftovers.
Title: Tiramisu Dip
Ingredients:
- 4 mascarpone cheese
- 4 sour cream
- 1/4 brown sugar
- 2 marsala wine
- 2 heavy cream
- 2
Instructions:
1. Combine cheese, sour cream, brown sugar, wine and coffee in small bowl.
2. Mix with electric mixer until smooth.
3. Add 2 T cream and blend. Continue blending and adding up to 2 T additional cream until dip reaches desired consistency.
4. Chill 4 hours to blend flavors. Serve with fruit or ladyfingers. Enjoy!
Title: Pumpkin Cupcakes With Kahlua Cream Cheese Frosting
Ingredients:
- 1 pumpkin puree
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 ground nutmeg
- 1 egg
- 1/2 brown sugar
- 1/2 white sugar
- 1/3 milk
- 3 applesauce
- 2 walnuts
- 1/2 cream cheese
- 8 butter
- 1/4 Kahlua
- 2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl, sift together the flour, baking powder, cinnamon, nutmeg and salt.
3. In a separate large bowl, whisk the egg, brown sugar and white sugar together, until smooth. Stir in the milk, vegetable oil, applesauce, pumpkin and walnuts, until just combined. Do not over mix.
4. Fill a cupcake pan with the batter 4/5 full.
5. Bake in the oven for 16 to 20 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before removing to a wire rack to cool.
6. While the cupcakes are cooling, make the frosting. In a large bowl, beat the the cream cheese, butter and Kahlua together using an electric mixer. Gradually add in the confectioners' sugar until smooth and creamy.
7. Frost the cupcakes. Serve and enjoy!
Title: Traditional Pasta Frolla
Ingredients:
- 1 egg
- 1 all-purpose flour
- 1 3/4 unsalted butter
- 8 sugar
- 1/3 salt
- 1 lemon, zest of
- 1/2 baking powder
- 1
Instructions:
1. Instructions.
2. Work all ingredients in a bowl with your hands, smashing butter pieces with the tips of your fingers. When the dough starts coming together, transfer to a work surface, and knead for 30 seconds. Wrap dough in plastic wrap. Flatten and refrigerate for 1 hour.
3. Preheat the oven to 325°.
4. Remove dough from plastic wrap, and dust with flour. Lightly dust a flat work surface with flour, and roll dough about ¼-inch thick. Carefully transfer crust to a tart pan with a removable bottom. Press dough into mold, and prick bottom and sides with a fork. Roll the rolling pin over the top of the tart pan to remove excess dough (reserve scraps for another use).
5. Add desired filling and then optional lattice.
6. Bake for about 50 minutes or until crust is golden brown.
Title: Meringue Mushrooms II
Ingredients:
- 1/4 sugar
- 2 powdered sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 150F.
2. Line baking sheet with wax paper.
3. Beat whites, and pinch of salt 1 minute to blend.
4. Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
5. Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy.
6. Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger.
7. Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
8. Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely.
9. Using small knife, cut small hole in bottom of each mushroom cap.
10. Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
11. Repeat with remaining caps.
12. Dust mushrooms with cocoa powder before serving.
Title: Blueberry Lemon Loaf
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 lemon rind
- 2/3 milk
- 1 blueberries
- 2 blueberries
- 2 granulated sugar
- 1/4 brown sugar
- 2 all-purpose flour
- unsalted butter
Instructions:
1. Preheat oven to 350ºF (160ºC). Line an 8.5” x 4.5” (1.5 L) loaf pan with parchment paper.
2. Streusel Topping: In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.
3. Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.
4. Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.
5. Tips:.
6. If using frozen blueberries, do not thaw. Toss gently with 1 tbsp (15 mL) all purpose flour before folding into batter, to prevent the blueberries from “bleeding”.
7. The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1/4 sugar
- 2 lemon juice
- 3/4 rolled oats
- 1/2 brown sugar
- 1/2 flour
- 1 ground cinnamon
- 1/3 butter
- margarine
Instructions:
1. Preheat oven to 350°F.
2. Place apples in a buttered 2-quart casserole dish.
3. Sprinkle with sugar and lemon juice.
4. In a small bowl, combine rolled oats, brown sugar, flour and cinnamon.
5. Using a pastry blender, cut butter into mixture until the mixture is crumbly.
6. Sprinkle over the apples.
7. Bake for 40 minutes or until apples are tender.
Title: Super Easy Chocolate Fudge Brownies
Ingredients:
- 1 2/3 granulated sugar
- 1/2 butter
- 2 margarine
- 2 water
- 1 1/2 vanilla
- 2 eggs
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/2
Instructions:
1. Preheat oven to 350°F Grease 9x13-inch baking pan.
2. Microwave sugar, butter and water in large microwave-safe bowl on high (100%) power for 4-5 minutes or until mixture bubbles. Remove from heat. Add baking squares; stir until melted.
3. Add in eggs, one at a time until blended. Stir in vanilla. Add flour, baking soda and salt; stir well. Stir in nuts. Pour into prepared baking pan.
4. Bake 15-20 minutes or until a wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack.
5. FOR SAUCEPAN METHOD: Heat sugar, butter and water in medium heavy-duty saucepan stirring constantly just to boiling. Remove from heat. Add baking squares; stir until melted. Proceed as above.
Title: Coconut Lemon Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 3 all-purpose flour
- 1 baking powder
- 1 milk
- 1 vanilla extract
- 2 sweetened flaked coconut
- 1 sugar
- 1/4 cornstarch
- 1 boiling water
- 4 fresh lemon juice
- 1/3 butter
- 2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 1
Instructions:
1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition.
2. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in 1 teaspoons vanilla.
3. Beat egg whites at high speed with an electric mixer until stiff peaks form, fold about one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350°F for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
5. Spread Lemon Filling between layers. Spread Cream Cheese Frosting on top and sides of cake. Sprinkle top and sides with coconut; garnish, if desired.
6. Lemon Filling.
7. Combine sugar and cornstarch in a medium saucepan; stir in 1 cup boiling water. Cook over medium heat, stirring constantly, until sugar and cornstarch dissolve (about 3 minutes). Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly with a wire whisk. Stir in lemon juice.
8. Cook, stirring constantly, until thickened. Remove from heat; stir in butter. Cool, stirring occasionally.
9. Yield 1 2/3 cup.
10. Cream Cheese Frosting.
11. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powered sugar, beating at low speed until blended, stir in vanilla.
Title: Cocoa Brownies
Ingredients:
- 4 eggs
- 8 unsalted butter
- 2 pure vanilla extract
- 1 sugar
- 1 brown sugar
- 1 1/4 all-purpose flour
- 1/2 kosher salt
- 1/2 walnuts
- 1 coconut
- 1/3
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. Grease and flour a half sheet pan.
3. Beat eggs with whisk until fluffy and light yellow in color.
4. Sift sugars, cocoa powder, flour and salt together over a large sheet of parchment paper.
5. Slowly pour sifted ingredients into beaten eggs while whisking.
6. Slowly pour melted butter into mixture until evenly incorporated.
7. Stir in nuts and coconut *if using these optional ingredients.
8. Pour into prepared pan.
9. Drizzle dipping caramel over top of brownie batter *optional.
10. Bake until toothpick comes out of center almost clean, with just a few small crumbs attached (approx 45 mins.).
11. Allow to cool and cut into any size/shape you like.
12. Store these brownies in tin foil to keep them fresh.
Title: Oaxacan Flan
Ingredients:
- 5 milk
- 1 1/2 heavy whipping cream
- 1 chocolate
- 1 1/2 sugar
- 4 eggs
- 6 unflavored gelatin
- 2 sugar
- 4
- 1/2
Instructions:
1. In a saucepan, add the fist 4 ingredients.
2. Heat on low for 10 minutes making sure that the mixture does not boil.
3. In a mixing bowl place egg yolks, eggs and almond extract.
4. Add mixture mixing slowly and let sit for 10 minutes.
5. Now slowly add the gelatin while stirring.
6. Caramel:.
7. Cook sugar in saute pan at medium heat for 3 minutes or until lightly caramelized.
8. Pour caramel in a 6" round ceramic dish and let sit for 2 minutes.
9. Pour mixture prepared earlier in caramelized dish and place in refrigerator to cool.
10. Before serving, you need to scrape the side of the ceramic with a spatula to loosen the caramel.
11. Turn over into a serving plate.
Title: Pumpkin Bread Pudding with Raisin Nut Bread
Ingredients:
- 12 butter
- 1/2 eggs
- 2 sugar
- 6 sugar
- 1 vanilla extract
- 1/8 half-and-half
- 1 cinnamon
- 4 nutmeg
- 1/2
- 1/8
Instructions:
1. Preheat oven to 325 degrees.
2. Butter sides and bottom of 13x9" baking pan.
3. Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread). In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
4. Add sugar and vanilla and beat at med.
5. speed until thoroughly combined.
6. reduce speed to low and add cream; mix until smooth.
7. Pour egg-cream mixture over bread and croissant slices.
8. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
9. In small bowl combine cinnamon, nutmeg and 1/8 teaspoon sugar.
10. Sprinkle sugar-spice mixture over the bread pudding.
11. Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water.
12. Place in oven, set bread pudding pan in the water bath.
13. Bake 45-50 min.
14. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
15. Cool to room temperature. refrigerate for 2 hours or until firm.
Title: Breadcrumb Fritters in Honey Sauce
Ingredients:
- 3 eggs
- 3 panko breadcrumbs
- 1/2 olive oil
- 1/4 ground cinnamon
- honey
- water
Instructions:
1. Beat the eggs in a large bowl with the breadcrumbs.
2. Heat the olive oil in a frying pan and when it is hot but not smoking, add teaspoonfuls of the dough, frying them on both sides.
3. Remove to kitchen paper towels to soak up the excess oil.
4. Heat the honey and water in a pan and when it is simmering add the fritters a few at a time.
5. Cook them through for 5 minutes then remove them to a large, low-sided baking dish.
6. Pour over the honey syrup and sprinkle with the cinnamon.
Title: Slovenian Traditional - Prekmurska Gibanica
Ingredients:
- 500 flour
- 1 egg
- 2 lemon juice
- 1 warm water
- 200 salt
- 50 poppy seeds
- 100 sugar
- 1/2 milk
- 400 vanilla essence
- 1 cottage cheese
- 100 raisins
- 1 egg
- 200 sour cream
- 50 sugar
- 1/2 walnuts
- 100 -200 sugar
- 500 vanilla essence
- 30 milk
- 100 -200 cinnamon
- apples
- sugar
- lemon zest
- cinnamon
- butter
Instructions:
1. Mix the dough from all the ingredients until it is elastic and smooth. Divide it into 12 pieces. Leave it to rest for half an hour.
2. To make poppy filling boil the milk and mix it into poppy seeds. Add sugar and vanilla essence.
3. Mash the cottage cheese until smooth, add egg, cream and as much raisins as you like.
4. Pour boiled milk over walnuts. Add sugar, vanilla essence and cinnamon. Mix it until smooth and creamy. If you need add some more milk.
5. Peel and grate the apples. Sauté them with the sugar in a small pan for 5 minutes. Add cinnamon and lemon zest.
6. When all the fillings are ready, roll and stretch the dough to fit into the deep pan. Leave them on a floured clean tablecloth to dry a bit.
7. To put “gibanica” together gently put one piece of dough into the greased pan. Spread on it the poppy filling and cover it with another sheet of dough. Brush it with melted butter.
8. Spread on it the cottage cheese filling and again cover it with sheet of dough which you brush with butter.
9. Do the same with walnut and apple filling.
10. Repeat the fillings in the same order.
11. Put the remaining sheets of dough on the top and brush them with butter.
12. Pour the cream over it and bake it on 180-200 °C for an hour.
Title: Coconut Pudding Triangles (Haupia)
Ingredients:
- 1/2 sweetened flaked coconut
- 1 coconut milk
- 6 cornstarch
- 1/3 sugar
- 1/2 vanilla
- 1/8 salt
Instructions:
1. Preheat oven to 325°F Spread flaked coconut on a baking sheet and bake until golden brown, 6 to 8 minutes.
2. Oil an 8-in square baking dish. In a small bowl, stir together 1/2 cup coconut milk and cornstarch until smooth.
3. In a medium nonstick saucepan, combine 1 1/2 cups coconut milk (if you don't have enough, augment with water) and sugar. Stir over medium heat until sugar has dissolved.Drizzle cornstarch mixture slowly into saucepan, whisking, and whisk in vanilla and salt. Cook, whisking vigorously (do not allow to boil), until mixture is very thick, pulling away from pan, and no longer tastes floury, 4 to 6 minutes. Pour into prepared dish and spread evenly. Let cool briefly, then cover with plastic wrap and chill until set, at least 1 hour.
4. Cut haupia into 22 to 24 triangles and sprinkle each with a pinch of toasted coconut.
Title: Apple and Cheddar Cheese Dessert Lasagna
Ingredients:
- 9 sliced apples
- 2 granulated sugar
- 1/4 cornstarch
- 2 ground cinnamon
- 1 ground nutmeg
- 6 cheddar cheese
- 4 all-purpose flour
- 2 1/4 light brown sugar
- 1 1/4 ground cinnamon
- 1 1/4 butter
- 12
Instructions:
1. Cook lasagna noodles and set aside to cool.
2. Preheat oven to 350.
3. Combine apples and sugar in saucepan. Cook until sugar melts and apples get juicy.
4. Add spices and cornstarch, cook until slightly thickened, and remove from heat.
5. In a separate bowl, combine flour, brown sugar, and cinnamon. With a fork, roughly mix in butter and set aside.
6. Place 1 noodle in the bottom of a 4-quart baking dish. Top with 1/3 of apples, then 1/3 of the cheese and repeat process two more times and top with fourth pasta sheet.
7. Spoon with butter topping and bake.
8. Fabulous served hot with a scoop of vanilla ice cream!
Title: Cherry Cordial Cupcakes
Ingredients:
- 8 cream cheese
- 3 eggs
- 1/2 sugar
- 1 cherry pie filling
- 2 water
- 1 chocolate chips
- 1/3
- 3/4
- 1/2
Instructions:
1. In small bowl, beat cream cheese, 1 egg and sugar until smooth.
2. Stir in 1/3 cup cherry fruit filling, liqueur and chocolate chips; chill.
3. In large mixing bowl, combine cake mix, 2 eggs, oil, water and 1 cup cherry fruit filling.
4. Using electric mixer; blend on low speed for 30 seconds until moistened.
5. Beat at medium speed for 2 minutes.
6. Fill paper-lined muffin cups 1/3 full.
7. Top each with 1 tablespoons of cream cheese mixture.
8. Spoon remaining batter over cream cheese mixture, filling muffin cups 2/3 full.
9. Bake in preheated 350°F oven for 30 minutes or until toothpick comes out clean.
10. Cool and dust with confectioners’ sugar.