lumicero/recipes-ing2inst huggingface dataset:
Title: Linzer Cookies (Dorie Greenspan)
Ingredients:
- 1 1/2 hazelnuts
- 1 1/2 walnuts
- 1 1/2 all-purpose flour
- 1/4 cinnamon
- 1/4 salt
- 1 clove
- 2 egg
- 1/2 water
- 1/2 unsalted butter
- 1/2 sugar
Instructions:
1. Whisk together the ground nuts, flour, cinnamon, salt, and cloves. Using a fork, stir the egg and the water together in a small bowl.
2. Using a stand mixer with a paddle attachment beat the butter and sugar together at medium speed until smooth (about 3 minutes), scraping down the bowl as needed. Add the egg mixture and beat for 1 minute more. Reduce the speed to low and add the dry ingredients, mixing only until they disappear into the dough. Don't work the dough much, and if dry crumbs remain on the bottom of the bowl, mix the dough by hand or with a spatula.
3. Divide the dough in half. Put the dough between two large sheets of plastic wrap, and press down with your hands until fairly flat. With a rolling pin, roll out the dough until it is around 1/4 inch thick. Make sure that at this time you make sure the dough is not stuck to the plastic wrap. Place on a chopping board (still covered with plastic wrap) and place in the freezer for 45 minute.
4. Center a rack in the oven, and preheat to 375°F Line two baking sheets with parchment paper.
5. Take out the dough from the freezer. Remove the plastic wrap from 1/2. Cut out the shapes. If you want a peekaboo cutout, use a piping tip to cut a small circle in the center of 1/2 the cookies. Save the scrapes, so that you can combine them with the other half's worth of scraps, and re-freeze to make more cookies.
6. Place cut outs on the baking sheet, and bake for 11-13 minute or until they are lightly golden and firm to the touch. Transfer to a rack to cool. Repeat with the other half of the dough. When cool, spread the jam on.
Title: Low Carb Tiramisu
Ingredients:
- 4 unsalted butter
- 1 baking powder
- 1/4 salt
- 6 eggs
- 1/2 Splenda sugar substitute
- 1 vanilla extract
Instructions:
1. Grease a 15-by 10-by 1-inch pan with butter.
2. Line with parchment paper and grease with butter again.
3. Preheat the oven to 350 ° F (175 ° C).
4. Combine the almonds, baking powder and salt.
5. Separate the eggs.
6. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes.
7. Beat in the vanilla.
8. Fold in the almonds.
9. With a clean bowl and beaters, beat the egg whites to firm peaks.
10. Stir 1/4 into the almond mixture.
11. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined.
12. Spread evenly into the prepared pan.
13. Bake for 20-25 minutes until the top springs back when pressed lightly.
14. Let cool.
Title: Wartime Lemon Pie
Ingredients:
- 1 lemon
- 25 lemon
- 3 marshmallows
- 3 salt
- 1
Instructions:
1. Juice 1 lemon and grate the rind.
2. add as much water as there is juice.
3. Put in double boiler and add marshmallows.
4. When thoroughly melted, add beaten yolks and cook until thick.
5. Add beaten whites. Stir well.
6. Cool slightly.
7. Pour into baked Pie shell.
8. Serve with whipped cream topping.
Title: Orange-Coconut Pound Cake
Ingredients:
- 1 1/2 butter
- 2 1/2 sugar
- 5 eggs
- 3 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla extract
- 3/4 confectioners' sugar
- 1 coconut
- 1 unsalted butter
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a large tube pan and line the bottom of the pan with greased waxed paper.
3. Sift together the flour, baking powder and salt. Combine the cream of coconut and orange juice.
4. With an electric mixer at medium speed, cream the butter until light and fluffy.
5. While still beating, add the sugar a little at a time until all the sugar is incorporated into the mixture.
6. Add eggs one at a time, beating well after each addition.
7. Alternate adding the flour and liquid, beating after each addition.
8. At low speed stir in the extracts and orange peel.
9. Pour batter into the tube pan and bake for about 1 hour 15 minutes, or until a toothpick inserted near the center comes out clean.
10. Make the glaze just before the cake comes out of the oven.
11. Combine all glaze ingredients in a small saucepan.
12. Cook over low heat until warmed through and butter is melted. Do not boil.
13. Drizzle over warm cake.
Title: Triple Chocolate Cupcakes (Gluten-Free)
Ingredients:
- 1/4 sea salt
- 1/4 baking soda
- 1/4 eggs
- 1/4 white chocolate chips
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line 8 muffin cups with liners.
3. In large bowl, combine coconut flour, cocoa powder, salt and soda.
4. In medium bowl, whisk eggs with agave nectar.
5. Blend wet ingredients into coconut flour mixture using a hand mixer until it's thoroughly combined, then fold in all of the chocolate chips.
6. Scoop 1/4 cup of batter into each prepared muffin cup.
7. Bake 25-30 minutes.
8. Let cupcakes cool in pan 1 hour before removing.
Title: Mexican Chocolate Cream Cheese Flan
Ingredients:
- 1 granulated sugar
- 1/2 water
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 cream cheese
- 1/2 butter
- 2 margarine
- 5 eggs
- 1 vanilla extract
Instructions:
1. PREHEAT oven to 350°F.
2. COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
3. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
4. Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
5. Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
6. Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
7. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
8. Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
9. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Title: Double Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 creamy peanut butter
- 1/2 shortening
- 1 3/4 dark brown sugar
- 3 milk
- 1 1/2 pure vanilla extract
- 1 egg
- 1 3/4 unbleached all-purpose flour
- 3/4 salt
- 3/4 baking soda
- 6
Instructions:
1. Preheat oven to 375 degrees.
2. Combine peanut butter, shortening, brown sugar, milk, and vanilla extract. Stir until thoroughly combined. Mix in egg.
3. Combine dry ingredients in a separate bowl and then mix into creamed mixture a little at a time.
4. Stir in chips until evenly spread throughout.
5. Roll into roughly 2 inch balls and place on nonstick ungreased cookie sheet. Flatten with fork in a crisscross motion.
6. Bake for 6 to 8 minutes or just until beginning to set. Pull and let stand about 5 minutes before removing from pan. This is the secret to a soft cookie. DON'T wait for those cookies to brown in the oven, or they will get hard They continue to bake after removal, so don't worry!
Title: Chocolate Truffles
Ingredients:
- 8 bittersweet chocolate
- 1 bittersweet chocolate
- 1 cocoa powder
- 8 -10 white chocolate
- 2
Instructions:
1. Chop first 8 oz of chocolate into small, even pieces.
2. Heat cream in a small saucepan to just below a simmer.
3. Pour cream over chocolate, let sit for 30 seconds and then begin to stir until smooth and glossy. If you're using a liqueur or other flavouring, this would be the time to add it.
4. Cover with plastic wrap. To prevent formation of a skin on top, gently press the plastic wrap down until it is touching the entire surface of the filling. Place in refrigerator to set for a few hours, or even better, overnight.
5. Roll truffle filling into balls, using a melon baller or teaspoon, and place on wax paper. You may need to refrigerate/freeze briefly to stiffen the balls back up again before coating.
6. If you're using a topping, prepare it now. If you're going to roll your truffles in a topping (ex. Rice Krispies), pour the topping in a shallow pan. If you're going to dust or sprinkle your topping (ex. cocoa powder or shredded coconut), have it handy.
7. Melt second 8-10 oz of chocolate slowly and gently in a double boiler (or in a bowl sitting on top of a saucepan of hot - not boiling - water). Be careful not to get any water into the chocolate or it will seize up!
8. Dip truffles into the chocolate using a fork, letting the excess drain through the tines.
9. Roll in Rice Krispies (if using). Place coated truffles on wax paper on a rack or baking sheet. Sprinkle or dust with a topping (if using) while the chocolate is still wet and put into the refrigerator to harden.
10. If you're drizzling with white chocolate, skip the rolling/dusting part and just set your chocolate coated truffles on wax paper on a baking sheet and refrigerate to harden. Melt your white chocolate in a zip-top bag, then cut a tiny hole in one corner to squeeze it out and drizzle over the truffles.
Title: Apple Crisp
Ingredients:
- 5 apples
- 1 water
- 2 cinnamon
- 1/2 nutmeg
- 1 sugar
- 3/4 flour
- 1/3 butter
Instructions:
1. Spread apples evenly into an 8x8x2 inch pan.
2. Sprinkle with water, cinnamon and nutmeg (spices are to taste).
3. Mix sugar, flour and butter together.
4. With pastry blender, two forks or your fingers, mix until crumbly.
5. Spread crumb mixture over apples Bake, uncovered about 40 minutes at 350 degrees.
Title: Angel Food Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 1 unsweetened dried shredded coconut
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. Prepare 13 x 9 pan.
3. Mix can of pineapple with box of angel food cake. Blend with hand blender on low for one minute. Pour into pan. Sprinkle coconut evenly on top of batter.
4. Bake for 25 - 30 minutes. Serve with non-fat Cool Whip and fresh fruit.
Title: Oatmeal Butterscotch Chip Cookies
Ingredients:
- 1 vegetable shortening
- 1 granulated sugar
- 1 light brown sugar
- 1 pure vanilla extract
- 2 eggs
- 1 3/4 unbleached all-purpose flour
- 1 baking soda
- 1 salt
- 2 old fashioned oats
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
3. Add the beaten eggs; mix well; set aside.
4. In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
5. Add the oats and the butterscotch chips all at one time; mix well.
6. Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
7. Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
8. Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.
Title: Eggnog Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 5 sugar
- 1 egg
- 1 evaporated milk
- 1/2 all-purpose flour
- 1/2 salt
- 5 1/2 baking soda
- 1 ground nutmeg
- 1 confectioners' sugar
- 1/2
- 1
- 5 -6
Instructions:
1. In a large mixing bowl, cream the butter, shortening, and 2 cups sugar. Beat in egg and extract.
2. Separately, combine milk and creamer; set aside.
3. Combine the flour, salt, and baking soda. Gradually add to the creamed mixture ALTERNATELY with the milk mixture.
4. In a small bowl, combine nutmeg and remaining sugar.
5. Shape the dough in to 1 inch balls; roll in nutmeg mixture. Place 2 inches apart on an ungreased baking sheet; flatten slightly.
6. Bake at 350 for 10-12 minutes or until lightly browned. Cool 2 minutes on baking sheet before removing to cooling rack to finish cooling.
7. Prepare icing and drisle over cookies.
Title: Crisp cranberry oatmeal cookies (small batch)
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 3/4 oats
- 1/2 dried cranberries
Instructions:
1. Mix butter, sugars and egg.
2. Mix dry ingredients.
3. Mix together and add the cranberries.
4. Roll into small balls& Bake 10 minutes at 350.
Title: Lemon Molten Cakes With Raspberries
Ingredients:
- 1/2 butter
- 1 white chocolate
- 2/3 all-purpose flour
- 1/2 powdered sugar
- 4 eggs
- 4 lemon zest
- 3/4 powdered sugar
- 2 fresh raspberry
- 1 mint sprig
- 1
Instructions:
1. Heat oven to 425°F Grease 8 (6-ounce) custard cups. Place onto ungreased 15x10x1-inch jelly-roll pan; set aside.
2. Place butter and baking bar in large microwave-safe bowl. Microwave on HIGH (100% power) 1 minute; stir. Continue microwaving, stirring every 15 seconds, until melted and smooth (60 to 90 seconds).
3. Stir in flour and powdered sugar; mix well. Add eggs, egg yolks, lemon curd and lemon zest; beat with wooden spoon or wire whisk until blended. Pour evenly into prepared custard cups.
4. Bake for 14 to 16 minutes or until edges are golden brown and center is puffy and just beginning to set. Let stand 10 minutes. Run tip of knife around edge of custard cup to loosen. Invert onto individual dessert plates. Shake to loosen. Sprinkle tops with powdered sugar. Serve with whipped cream. Garnish with fresh raspberries and mint sprigs, if desired.
5. This is a great make-ahead dessert recipe. Batter can be refrigerated up to 24 hours before baking. Bake them when you are finishing dinner and they will be ready when you want to serve dessert.
Title: Tiramisu
Ingredients:
- 40 mascarpone cheese
- 1/2 sugar
- 2 sugar
- 2 Kahlua
- 1 1/4 heavy whipping cream
- 2 Kahlua
- 1 sugar
- 4 dark chocolate
- 2 dark chocolate
- 1/2 cocoa powder
- 2
Instructions:
1. In a med. size bowl, combine cheese, sugar, vanilla, Kahlua, and cream, beat until smooth.
2. In a saucepan combine Kahlua, sugar and chocolate and bring to a boil. remove from heat, stir and let cool.
3. Arrange cake slices in bottom of a 8x12 ( I think that's what mine is) glass baking dish. Drizzle 1/3 to1/2 of the syrup over slices ( depends on how wet you want it) then spread with 1/2 of the cream mixture.
4. Repeat layers.
5. Put dark chocolate in food processor until finely chopped (should resemble powder with few chunks, nothing big). Sprinkle over top. Dust with cocoa powder.
6. Cover and refrigerate overnight.
7. If you have leftover syrup, place 1 to 2 tbsp syrup per plate and place portion on top.
Title: Red Velvet Cake With Cream Cheese Icing
Ingredients:
- 1 unsalted butter
- 3 1/2 cake flour
- 1/2 salt
- 1 1/2 canola oil
- 2 granulated sugar
- 2 1/4 eggs
- 3 water
- 6 vanilla
- 1 1/2 buttermilk
- 1 1/4 baking soda
- 2 white vinegar
- 2 1/2 cream cheese
- 8 butter
- 1/2 confectioners' sugar
- 3 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F
2. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
3. Whisk cake flour, cocoa and salt in a bowl.
4. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.
5. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.
6. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.
7. Frosting: Place cream cheese and butter in a medium bowl. With a hand-held electric mixer, beat until light and fluffy, about 2 minutes. Add sugar and vanilla. Beat, on low speed to combine. If too soft, chill until slightly stiff, about 10 minutes, before using.
Title: Strawberry-Banana Tofu Pudding (Zwt II - Asia)
Ingredients:
- 1 1/2 firm tofu
- 1 1/2 strawberries
- 1 banana
- 1 vanilla
- 1 lemon juice
- 1/4 salt
- 2 honey
Instructions:
1. In a blender, combine all ingredients & blend till smooth & creamy.
2. Pour into individual serving dishes or pudding glasses & chill overnight.
Title: Pear Chocolate Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 butter
- 1 1/2 white sugar
- 1 egg
- 1 1/2 vanilla extract
- 3/4 milk
- 4 bittersweet chocolate
- 1 pear
Instructions:
1. Heat oven to 350 degrees F (175 degrees C).
2. Coat a 9-inch round pan with cooking spray.
3. Beat butter or margarine in large bowl until creamy; add white sugar, and beat until fluffy.
4. Beat in egg and vanilla.
5. Whisk together flour, baking powder, and salt; add alternately with the milk to the creamed mixture, beating well after each addition.
6. Spread a little more than half of the batter in the prepared pan.
7. Cover with pear slices and dust with chocolate, and add remaining batter by tablespoons covering well pears and chocolate.
8. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, until toothpick test done.
9. Remove pan to wire rack to cool.
10. If you wish dust with confectioners' sugar.
Title: Monkey Peanut Butter Bars
Ingredients:
- 1/2 butter
- 1/2 white sugar
- 1/2 brown sugar
- 1/3 peanut butter
- 1 egg
- 1/2 vanilla extract
- 1/2 baking soda
- 1 all-purpose flour
- 1 rolled oats
- 2 confectioners' sugar
- 1 peanut butter
- 1/4 milk
- 3 1/2
Instructions:
1. Cream butter and white sugar and brown sugar. Blend in 1/3 cup peanut butter, egg, vanilla, and baking soda. Add flour and oatmeal. Mix well!
2. Spread in greased 13x9 inch baking pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Remove and sprinkle with chocolate chips.
3. Return to oven and bake for eight minutes. Spread to smooth out chocolate chips. Cool! Mix icing and spread over bars. Refrigerate to set. Cut and eat.
4. To Make Icing: Mix together 1 cup confectioners' sugar, 1/4 cup peanut butter and 3 1/2 tablespoons milk until it makes a spreadable consistency.
Title: Blackberry Curd Tart
Ingredients:
- 4 1/2 flour
- 1/3 powdered sugar
- 1/4 salt
- 3/8 butter
- 8 fresh blackberries
- 3 berries
- 1 3/4 sugar
- 1/4 fresh lemon juice
- 2 cornstarch
- 2 cream of tartar
- 1/4 water
- 3
- 1/3
Instructions:
1. Pre-heat oven to 350.
2. Combine flour, powdered sugar, almonds and 1/8 tsp salt in food processor or blender. Pulse to combine.
3. Cut 7 tbsp butter into small pieces. Add to flour mixture and pulse just until mixture resembles coarse meal.
4. Press in the bottom and up sides of 9 inch round removable bottom tart pan coated with baking spray (such as Baker's Joy).
5. Bake at 350 for 30 minutes.
6. While baking, combine berries, 3/4 cup0 sugar and juice in a sauce pan over medium high heat and bring to a boil. Reduce heat and simmer 6 minutes. Place mixture in a blender and let stand 5 minutes. Blend until smooth. Strain mixture through a cheesecloth-lined sieve into a medium bowlpressing on solids. Discard solids.
7. Wipe pan clean and return to pan.
8. Combine cornstarch and egg yolks stirring until smooth. Stir egg yolk mixture into berry mixture and bring to boil over medium low heat.
9. Cook for 1 minute, stirring constantly.
10. Remove from heat and stir in 1/8 tsp alt and remaining 1 tbsp butter.
11. Scrape mixture into a bowl. Cover surface directly with plastic wrap. Chill.
12. Combine 1/8 tsp salt, cream of tartar and egg whites in large bowl. Beat with mixer on high speed until soft peaks form.
13. Combine remaining 1 cu0 sugar and 1/3 cup water in a sauce pan and bring to a boil.
14. Cook without stirring until a candy thermometer regiusters 250 degrees.
15. Gradually pour hot sugar syrup mixture in a thin stream over egg whites beating a medium speed until stiff peaks form.
16. Pre heat broiler.
17. Spoon curd over crust.
18. Top with meringue.
19. Broil 2 minutes or until golden brown.
Title: Pumpkin Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1 vanilla
- 1 pumpkin
- 1 flour
- 2 baking powder
- 2 ground cinnamon
- 2 ground ginger
- 1 clove
- 1/2 nutmeg
- 1/4 salt
- 1 baking soda
- 1 cream cheese
- 4 butter
- 1/4 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Using an electric mixer at medium speed, combine the eggs, sugar, oil, vanilla, and pumpkin until light and fluffy.
2. Stir together the flour, baking powder, spices, salt and baking soda.
3. Add the dry ingredients to the pumpkin mixture and mix until thoroughly combined and smooth.
4. Spread batter into a greased 13 x 9-inch baking pan.
5. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean.
6. Cool completely before frosting.
7. To make frosting, combine the cream cheese and butter in a bowl with mixer until smooth. Add the sugar and mix until combined. Add vanilla and mix again. Spread onto cooled cake.
Title: Chocolate Covered Cranberries
Ingredients:
- 1 cranberries
- 1 shortening
- 2
Instructions:
1. Melt chocolate chips and shortening over low heat, stirring frequently until melted.
2. Dip cranberries in chocolate with toothpick until coated.
3. Place on wax paper.
4. Refrigerate until firm.
5. Enjoy!
Title: Catalan Stuffed Apples
Ingredients:
- 12 apples
- 100 ground pork
- 100 raisins
- 200 rum
- 100 eggs
- 2 cinnamon sticks
- 2 lemons
- 2 flour
- 200 sugar
Instructions:
1. I sometimes add genjibre to the mixture, but I couldn't include it in the ingredients.
2. Mix rum with the raisins. I tend to leave them soaking overnight.
3. Wash and empty apples. Mix the minced pork and veal with the eggs, almonds and raising. Add grated rind of 1 lemon and add the genjibre.
4. Mix together and fill up apples with the mixture. Sprinkle flour over the top and gently fry in a little oil. Make sure you don't spill it.
5. Place apples in an ovenproof dish (or a clay one is better).
6. Prepare a caramel with the sugar and add some more lemon rind, grated, and the cinnamon sticks.
7. Cover half with water and cook slowly until done.
Title: Gluten Free/Dairy Free Chocolate Pudding
Ingredients:
- 1/4 cocoa powder
- 1/4 cornstarch
- 1 salt
- 1/2 sugar
- 2 vanilla extract
- 1
Instructions:
1. Stir dry ingredients together, in a medium saucepan.
2. Add 1 cup of almond milk and stir into a paste.
3. Turn on heat to medium and add second cup of almond milk.
4. Stir constantly until smooth and thickened.
5. Add vanilla extract.
6. Turn off heat and divide into 4 serving dishes.
7. Cool completely before serving.
Title: Cottage Cheese Berry Muffins
Ingredients:
- 1/2 cottage cheese
- 200 milk
- 2 sugar
- 1/4 baking powder
- 1 mixed berry
- 3/4 oats
- 1
Instructions:
1. Preheat oven to 180.
2. add all ingredients, in order, to blender/food processor and blitz until just mixed (I used frozen berries so blitzed till just mixed and still had bit of berries in the mix - not completely smooth).
3. spoon into muffin tins about 3/4 full and bake 20 - 30 mins till lightly browned (my oven in th house I am renting is a bit dodge so cooked for 25 mins and they were just about burnt on bottom and slightly undercooked inside so timing really depends on your oven :) ).
Title: Upside Down Chocolate Pudding Cake
Ingredients:
- 1 reduced-fat baking mix
- 1 brown sugar
- 1/3 milk
- 1/2 vanilla
- 1 tap water
- 3
- 1 2/3
Instructions:
1. Mix bisquik, 1/2 c sugar, 3 T unsweetened cocoa, milk and vanilla.
2. Spoon batter evenly into greased crockpot.
3. Mix remaining sugar, 1/3 c cocoa and hot tap water and pour over the batter in the crockpot.
4. Do not stir.
5. Cook on HIGH 2-2 1/2 hours or until batter no longer looks shiny on top.
6. DO NOT OVERCOOK.
7. The batter rises to the top like a cake and there is a rich chocolate pudding underneath.
8. Serve with ice cream or whipped cream.