lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Layer Lemon Delight Cake
Ingredients:
- 1 flour
- 1/2 real butter
- 1 1/4 pecans
- 1 cream cheese
- 1 1/4 Cool Whip
- 1 1/4 powdered sugar
- 1 instant vanilla pudding
- 1 instant lemon pudding
- 3 milk
Instructions:
1. Prepare the crust first as it has to cook and completely cool.
2. Mix the flour, butter, and pecans together and press into a 9x13-inch glass pan.
3. Bake at 350 degrees for 25 minutes or until light golden brown.
4. For the next layer, mix the cream cheese, cool whip, and powdered sugar together until smooth.
5. Spread on top of cooled crust.
6. For the final layer, beat the vanilla pudding, lemon pudding, and milk together with a whisk until it starts to thicken, then pour over cream cheese layer.
7. Cover and refrigerate until pudding sets.
8. Once set, spread remaining cool whip on top.
Title: Irish Mist Pudding
Ingredients:
- 3 Irish Mist liqueur
- 1/4 instant coffee
- 1 sugar
- 3/4 salt
- 1/8 heavy cream
- 3
- 1 1/4
Instructions:
1. Combine chocolate, Irish Mist and coffee in small saucepan. Cook gently over low heat until the chocolate melts. Add sugar and salt, stirring until sugar dissolves. Remove from heat and COOL.
2. Beat egg yolks, add cooled chocolate mixture and stir over LOW heat until smooth.
3. Whip cream until stiff. Reserve 1/4 cup for garnish. Fold the remaining cream into the chocolate mixture. Spoon into six Irish coffee glasses and chill. Garnish with remaining whipped cream and serve. Serves 6.
4. Irish Heritage Cookbook.
Title: Lime Pudding Cups
Ingredients:
- 14 sweetened condensed milk
- 4 limes
- 7 graham crackers
- 8
Instructions:
1. Roll the limes on the counter top to loosen the pulp before squeezing the limes.
2. Pour the sweetened condensed into a mixing bowl and slowly add the lime juice (to taste) while mixing with a whisk.
3. If you want it tart use all the limes, but if you don't make sure to put a small amount at a time until it has the flavor you desire.
4. Mix until it has a custard-like consistency.
5. Cover the mixture and set aside in fridge.
6. Dump all the crackers in a plastic or ziploc bag and break apart. You can use your hands or a rolling pin. Make sure the crust is coarse with big crumbs in it it so you don't crush too much.
7. You can serve this in individual portions in dessert cups or put this in a casserole dish.
8. Start with a layer of crumbs followed by a thin layer of pudding and continue until container is full. Add some whipped cream and garnish with some crumbs and lime zest.
9. Add a slice of lime on the edge just for looks and serve.
Title: Anna's Bountiful Banana Cake
Ingredients:
- 1/4 flax seed
- 3/4 all-purpose flour
- 3/4 sugar
- 1/2 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 egg
- 1 banana
- 1 blueberries
- 3/4 milk
- 3
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Blend dry ingredients together in a bowl. In a seperate bowl; combine egg, banana, milk, and vegetable oil. Add dry ingredients to egg mixture and stir until just blended. Fold in nuts and blueberries. Batter will be slightly thick. Pour batter into a greased 9x13" pan. Sprinkle a little sugar over top, if desired. Bake for 18-20 min., or until top springs back when touched.
Title: Peasant Girls in the Mist - Scandinavian Apple and Cream Pudding
Ingredients:
- 2 cooking apples
- 3 caster sugar
- 1 1/2 unsalted butter
- 3 soft brown sugar
- 2 ground cinnamon
- 1/2 creme fraiche
- 1/2 icing sugar
- 4 lemon juice
- 2 toasted hazelnuts
- 2
Instructions:
1. Put the cubed and peeled apple chunks into a large saucepan with the caster sugar and 2 to 3 tablespoons water.
2. Cook them over a gentle heat until they are completely tender - stirring them every so often to mash them down.
3. Put them into a bowl to cool.
4. Melt the butter in a frying pan and add the breadcrumbs and brown sugar.
5. Saute, stirring constantly over a medium heat until the breadcrumbs are golden brown.
6. Add the cinnamon and stir well.
7. Remove from the heat and allow to cool.
8. Whip the cream and add the icing sugar & lemon juice.(Or add the icing sugar & lemon juice to the creme fraiche.).
9. Take a large glass bowl or 4 individual glass bowls and layer the stewed apples, breadcrumbs and cream - ending with a layer of cream.
10. Scatter with the chopped hazelnuts and serve.
Title: Almas Pite (Hungarian Apple Cake)
Ingredients:
- 500 self raising flour
- 2 dry yeast
- 5 sugar
- 250 butter
- 3 sour cream
- 1 Red Delicious apples
- 6 -7 walnuts
- 100 caster sugar
- cinnamon
Instructions:
1. To Make the Dough:
2. In a food processor, process butter, egg yolks and sour cream or cream.
3. Add the flour, dry yeast and sugar. Process until dough is light and does not stick to the sides of the processor.
4. If the dough is too moist, add a bit more flour, if too dry, add a bit of milk.
5. Cover and put in the fridge overnight.
6. Take the dough out of the fridge about 1-2 hours before you bake it, so the dough can soften a little.
7. Preheat oven to 200 degrees celsius and greas a rectangular baking dish.
8. Cut the dough in two, and roll out to the size of your baking dish and place one part inches.
9. Sprinkle with walnuts.
10. Grate the apples and squeeze all the juice out.
11. Put apples on top of walnuts.
12. Sprinkle with caster sugar and cinnamon.
13. Put the other half of the dough on top.
14. Brush with a beaten egg and prick with a fork in a few places to allow steam to escape.
15. Bake for around 35-40 minutes.
16. Cool in baking dish.
17. Great served with cream!
Title: Easy Pineapple Bread Pudding
Ingredients:
- 1 butter
- 2 sugar
- 1 ground cinnamon
- 8 eggs
- 2 crushed pineapple
- 5 pecans
- 1
Instructions:
1. Preheat oven to 350°F and grease a 9x13-inch glass baking dish.
2. Combine the butter, sugar, and cinnamon in a mixing bowl and beat until thoroughly combined.
3. Add the eggs and beat with an electric mixer until thoroughly mixed.
4. Fold in pineapple, pecans and bread cubes.
5. Pour into prepared baking dish.
6. Bake at 350F for approximately an hour, until set.
7. *Check after 45 minutes to make sure top isn't getting too browned. If it is, cover lightly with aluminum foil to finish baking.
8. Serve warm, garnished with whipped cream.
Title: Cran-Apple Walnut Cake (Lighter Version)
Ingredients:
- 1 egg
- 2 brown sugar
- 1 3/4 canola oil
- 1/4 unsweetened applesauce
- 1/4 vanilla extract
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 apples
- 2 fresh cranberries
- 2 walnuts
- 1/2 confectioners' sugar
- 2
Instructions:
1. In a mixing bowl, bet the egg, egg whites, brown sugar, oil, applesauce and vanilla.
2. Combine dry ingredients; stir into applesauce mixture just until blended.
3. Fold in apples, cranberries and walnuts.
4. Pour into a 13"x9" baking dish coated with cooking spray.
5. Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
6. Cool on a wire rack.
7. Duct with confectioners' sugar.
Title: Sour Cream Pound Cake
Ingredients:
- 3 sugar
- 3/4 margarine
- 1 1/3 egg substitute
- 1 1/2 low-fat sour cream
- 1 baking soda
- 4 1/2 flour
- 1/4 salt
- 2 vanilla
Instructions:
1. Preheat oven to 325F; grease a 10-inch tube pan (angel food cake pan)& set aside.
2. In a small bowl, combine sour cream& baking soda- stir well& set aside.
3. In another bowl, cream sugar& margarine; add egg substitute.
4. Combine flour& salt, and add to creamed mixture alternately with sour cream mixture, beginning& ending with flour mixture.
5. Stir in vanilla.
6. Spoon batter into prepared pan.
7. Bake 1 hour+ 35 minutes, or until cake tests done with toothpick.
8. Cool cake in the pan 10 minutes; remove& cool completely on wire rack.
Title: Banana Meringue Delight
Ingredients:
- 3 sugar
- 2 vanilla
- 1/4 salt
- 1 cream of tartar
- 1/8 instant vanilla pudding
- 2 skim milk
- 3 bananas
- 2 graham cracker squares
- 8
Instructions:
1. Preheat oven to 300 degrees Farenheit.
2. In large bowl, beat egg whites until slightly stiff. Gradually add sugar and cream of tartar and continue to beat. Add vanilla and salt and continue beating until whites stand in stiff peaks. Spray 9 x 9- inch glass baking dish with non-stick cooking spray. Spread meringue over entire bottom and sides of dish to form a crust. Bake in 300 degrees Fahrenheit oven for 45 minutes. Remove and cool.
3. After crust has cooled, prepare pudding mix according to package directions and fold in sliced bananas. Pour pudding mixture into crust and sprinkle ground graham crackers on top. Chill and serve.
Title: Spiced Peach Strudel Snack
Ingredients:
- 1 brown sugar
- 1/2 cinnamon
- 1/2
- 1
- 1/4
Instructions:
1. Stir together the peaches, cinnamon and brown sugar in a small bowl.
2. Place the a strudel cake on a plate.
3. Top with three peach slices and drizzle with a spoonful of juice.
4. Top with whipped topping and serve.
Title: Peach Melba Tart
Ingredients:
- 5 sugar
- 1/2 - 3/4 flour
- 1/8 flour
- 1/4 heavy cream
- 1 egg
- 1/2 nutmeg
- 1 vanilla extract
- 1/8 fresh raspberry
- 2
- 1
Instructions:
1. Peel and slice the peaches.
2. Whisk together 1/4 cup of the sugar, the ascorbic acid, and 1 tablespoon of Signature Secrets or flour (or 1 1/2 teaspoons Instant ClearJel), then mix with the peaches and set aside. Roll the pie crust dough into a 14- to 15-inch circle to fit an 11- to 12-inch tart pan or baking dish. Place it into the pan.
3. Stir together the cream, the remaining sugar and thickener, the egg, nutmeg and vanilla; spread over the bottom of the crust. Place the peaches onto the cream filling, arranging them in concentric circles. Spoon any juice from the bowl over the peaches. Fold the edges of the crust in toward the center.
4. Bake the tart in a preheated 425°F oven for 20 minutes. Reduce the oven heat to 375°F; tent the edges of the tart with foil, and bake for an additional 30 to 35 minutes. Cool at least 20 minutes before serving. If pie won't be served right away, refrigerate it, and then bring to room temperature before serving. Just before serving, sprinkle with fresh berries and sugar. This is best served the same day.
Title: Blueberry Crumble Cake
Ingredients:
- 3/4 granulated sugar
- 1/4 shortening
- 1 egg
- 1/2 milk
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 fresh blueberries
- 1/2 granulated sugar
- 1/3 all-purpose flour
- 1/2 ground cinnamon
- 1/4 butter
- margarine
Instructions:
1. Preheat Oven to 375 degrees F.
2. Grease one 8x8 square cake pan.
3. Cream together 3/4 cup sugar, shortening and egg.
4. In a separate bowl, mix 2 cups flour, baking powder and salt. Stir it into the sugar mixture with the milk. Stir in the blueberries, then pour it all into the pan.
5. For the topping : Combine the sugar, flour, cinnamon and butter (or margarine). Sprinkle it over the cake batter.
6. Bake for 25-30 minutes.
Title: Authentic Biscotti
Ingredients:
- 6 eggs
- 1 olive oil
- 2 sugar
- 4 anise seed
- 6 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1 1/2
Instructions:
1. Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch.
2. Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
3. Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
4. If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.
Title: Angel Food Cake With Lemon Meringue Icing
Ingredients:
- 1 cake flour
- 1 1/2 salt
- 1/2 lemon zest
- 1 water
- 1 1/4 lemon juice
- 1 cream of tartar
- 1 vanilla extract
- 1 sugar
- 1/2 cold water
- 1/8 lemon juice
- 1/4 light corn syrup
- 1 1/2 cream of tartar
- 3 vanilla extract
- 3 lemon zest
- 1
- 1/4
- 1/2
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Sift the flour, 3/4 cup of the sugar, salt and lemon zest together 3 times.
3. Beat the egg whites, water, lemon juice, cream of tartar and extracts together with an electric mixer on low speed until frothy. Increase to medium speed and beat until the mixture is 4 times its original volume, about 2 to 3 more minutes.
4. Continue beating and add the remaining sugar, gradually over 3 minutes.
5. Sift the flour mixture into the egg white mixture, 1/4 cup at a time with a spatula, working the batter as little as possible.
6. Pour the batter into an ungreased 10" tube pan. Run a knife around the center of the batter and tap the pan on the counter to remove any air pockets in the batter. Bake 45 to 50 minutes, until the cake is light golden brown and well risen.
7. Immediately invert the pan on the neck of a bottle until the cake is completely cool. Slide a knife around the pan and remove the cake. (This can be done in advance and stored in an airtight container for 1-2 days.).
8. For the icing:.
9. In a bowl, combine the egg whites, sugar, water, lemon juice, corn syrup and cream of tartar. Place the bowl over a pan of simmering water, stirring constantly with a rubber spatula until the sugar dissolves and the mixture is warm to the touch.
10. Remove from heat and beat with an electric mixer on medium-high speed until medium peaks form and the meringue is cool. Add the vanilla extract and lemon zest and mix on high speed until stiffer peaks form.
11. Place the cake on a serving platter and spread the icing over the top and sides of the cake. (Do not ice the cake more than 5 hours ahead or the frosting will lose volume and become grainy.).
Title: Pumpkin Pie Dip
Ingredients:
- 1 canned pumpkin
- 1 cream cheese
- 2 pumpkin pie spice
- 2 confectioners' sugar
- 4 Cool Whip
Instructions:
1. Using an electric mixer on low speed, blend the pumpkin and cream cheese until smooth.
2. Add pumpkin pie spice and confectioners sugar and blend with mixer until smooth and creamy.
3. Fold in the cool whip and refrigerate for at least one hour.
4. Serve with ginger snaps or cinnamon graham crackers.
Title: Scripture Cake
Ingredients:
- 1 water
- 1 sugar
- 1 raisins
- 1 flour
- 1 1/2 baking powder
- 2 salt
- 1
- 1/4
- 1/2
Instructions:
1. Stir first 5 ingredients (Psalms 34:23).
2. Boil (Isaiah 38:21.
3. Cool (Luke 16:24).
4. Then add next 4 and beat (Isaiah 2:4).
5. Bake (Leviticus 26:26).
6. Eat (Luke 15:23).
Title: Apple Cinnamon Cream Cheese Cake
Ingredients:
- 1 3/4 sugar
- 1 cream cheese
- 1/2 butter
- 1 vanilla
- 1 eggs
- 2 flour
- 1 1/2 baking powder
- 2 salt
- 1/4 cinnamon
- 2 1/2 apples
- 3
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease a 9-inch springform pan.
4. In a bowl beat together cream cheese with 1-1/2 cups sugar, butter, almond extract and vanilla (about 3-4 minutes) until well blended.
5. Add in eggs; beat until blended.
6. Combine the flour, baking powder and salt.
7. Add to the creamed mixture on low speed until blended.
8. In a bowl combine the remaining 1/4 cup sugar and the 2-1/2 teaspoons cinnamon.
9. Take 2 tablespoons of the cinnamon/sugar mixture and mix with the chopped apples.
10. Stir the apple mixture into batter.
11. Transfer the batter to prepared pan.
12. Sprinkle with remaining cinnamon/sugar mixture on top.
13. Bake for about 1 hour, or until cake pulls away from the pan and tests done.
Title: Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 1 sugar
- 1 white vinegar
- 3 vanilla extract
- 1 eggs
- 2 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1 cream cheese
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 1 1/2 vanilla extract
- 1 pecans
Instructions:
1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, vinegar, and vanilla, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Add food coloring, beating until combined.
4. Combine flour, and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
5. Beat at low speed until blended after each addition.
6. Pour into 2 greased and floured 9-inch cakepans.
7. Bake at 350 degrees for 20-22 minutes or until a wooden pick inserted in center comes out clean.
8. Cool in pans on wire racks for 5 minutes; remove from pans and cool on wire racks.
9. Spread Cream Cheese Frosting between layers and on top and sides of cake.
10. Cream Cheese Frosting: beat cream cheese and butter until creamy; gradually add sugar and vanilla, beating well.
11. Stir in pecans if desired.
Title: Pineapple Upside-Down Cake
Ingredients:
- 1 fresh pineapple
- 2/3 pecan pieces
- 1/2 butter
- 7 brown sugar
- 3/4 flour
- 1 1/2 baking powder
- 2 1/2 shortening
- 1/3 coconut butter
- 1/4 salt
- 1/2 sugar
- 1 egg
- 1 1/2 vanilla
Instructions:
1. In small sauce pan melt butter, and add brown sugar and 1 tbs pineapple juice.
2. Arrange pineapple and pecans in cake pan and pour butter sauce over top.
3. In small bowl combine flour, baking powder, and salt.
4. In larger bowl add shortening, beat with mixer for 30 seconds, add sugar, beat 1 min, add egg, and vanilla, until blended.
5. Start adding flour mixture and 3/4 cup pineapple juice to the wet mixture, a little at a time, then spread into pan.
6. Bake at 350°F for about 40 minutes. Let cool 10 minutes before turning over on plate.
Title: Raspberry-Laced Vanilla Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 1/2 butter
- 1 1/4 sugar
- 2/3 milk
- 1 1/2 vanilla
- 4 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. Mix flour, baking powder, salt and baking soda and set aside. Beat butter and sugar in large bowl until fluffy. Beat in the flour mixture, milk, vanilla and eggs until blended. Beat 2 minutes longer. Pour into pans.
2. Bake 25-30 minutes or until toothpick instered in center comes out clean. Cool 10 minutes. Remove from pans to wire rack and cool completely.
3. Cut each cake horizontally to make 2 layers. Place 1 layer, cut side up, on serving plate. Spread with 1/3 cup of the jam to within 1/4 inch of the edge. Top with another layer, cut side down. Spread with 1/3 cup Raspberry Cream Frosting (recipe follows). Repeat with the remaining layers. Frost side and top of cake and garnish with raspberries if desired.
4. RASPBERRY CREAM FROSTING:
5. 1 cup butter or margarine, softened.
6. 3 cups powdered sugar.
7. 1/2 cup raspberry syrup.
8. 1/2 teaspoon vanilla.
9. Beat butter and powdered sugar until smooth. Gradually beat in the syrup and vanilla until smooth and spreadable.
Title: Flourless Chocolate Cake
Ingredients:
- 2 chocolate chips
- 1 butter
- 2 cocoa powder
- 14 eggs
- 3 sugar
- 2 walnuts
Instructions:
1. Preheat oven to 350, 325 if using convection oven.
2. Melt chocolate and butter.
3. Whip eggs and sugar to 3 X volume.
4. Add cocoa.
5. Add melted chocolate butter mixture.
6. Walnuts optional, may add chocolate chips, other nuts, ginger, cinnamon, espresso powder, chili powder, etc.
7. Bake in parchment lined pans, in a water bath. Approximately 25 minutes, check to see that middle is set, does not jiggle.
8. Excellent served with raspberry sauce, or fresh berries.
Title: Gorgeous Little Butterfly Cakes or Fairy Cakes!
Ingredients:
- 4 butter
- 4 margarine
- 4 caster sugar
- 2 self raising flour
- 1 eggs
- 2 vanilla essence
- 4 butter
- icing sugar
- vanilla essence
- lemon rind
- rose essence
- icing sugar
Instructions:
1. Preheat oven to 190° C or 375°F.
2. Have ready between 12 -18 paper cases depending on size. Small pie or cake tins will take standard paper cases. These cakes SHOULD be small and dainty and NOT standard "muffin" size. (However, you can make them bigger and adjust the cooking time by 5 minutes.).
3. Cream butter or margarine with sugar until light, fluffy and pale in colour. By hand is best but a hand whisk is fine too!
4. Beat the eggs and add them bit by bit with spoons of sifted flour. Bit by bit ensures the mixture does not curdle.
5. Gently fold in an any flour left over when the egg is used up.
6. Add the vanilla or any other flavourings desired - lemon and orange is good too! If the mixture is a little too stiff add a little milk or juice of orange/lemon.
7. Half fill the paper cases with the mixture and bake for about 15 minutes until risen and firm but NOT too dark.
8. Cool cakes and then cut a slice from the top of each cake and cut this in half.
9. Place a little butter icing of your choice on the top of each cake and arrange the "wings" around the icing - round edge facing the outside and the cut edge to the inside and angled towards the bottom - like BUTTERFLY or FAIRY wings! Dust with extra icing sugar and watch them fly away!
10. If you want to add colouring to the vanilla cakes, pink is really good with pink icing too! I once sprinkled on crystallised rose petals for a Christening Party & I also used rose essence in the butter icing, very sophisticated!
11. N.B. You can multiply this recipe very easily, e.g: 6 ozs of butter, flour & sugar to 3 eggs; 8 ozs of butter, flour and sugar to 4 eggs & so on! It also makes VERY good big Victoria Sponge cakes - just slice and fill with a filling of your choice -- lemon curd, butter icing, fresh whipped cream & jam -- the list is endless!
Title: Carrot Cake With Maple Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1 ground ginger
- 2 sugar
- 1 1/4 canola oil
- 4 eggs
- 3 carrots
- 1 walnuts
- 1/2 raisins
- 2 cream cheese
- 1/2 unsalted butter
- 2 confectioners' sugar
- 1/4 pure maple syrup
Instructions:
1. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
2. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
3. To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
4. In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
5. The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
6. To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.
Title: Pb Butterfinger Pie
Ingredients:
- 9 cream cheese
- 1 creamy peanut butter
- 1/2 powdered sugar
- 1 1/2
- 1 - 2 1/8
- 2
- 1/4
Instructions:
1. Beat cream cheese and peanut butter in large mixer bowl until smooth. Beat in powdered sugar.
2. Stir in chopped Butterfinger.
3. Fold in whipped cream.
4. Spread into cookie crust.
5. Refrigerate for at least 3 to 4 hours before serving.
6. Drizzle with chocolate syrup before serving.