lumicero/recipes-ing2inst huggingface dataset:
Title: Mascarpone, Hazelnut & Blueberry Muffins
Ingredients:
- 200 mascarpone
- 200 blueberries
- 200 flour
- 100 hazelnuts
- 100 butter
- 50 canola oil
- 2 eggs
- 150 brown sugar
- 1 vanilla bean
- 2 baking powder
Instructions:
1. Beat butter and sugar thoroughly.
2. Slice vanilla bean in half and scrape out.
3. Add scrapes to butter and sugar mixture.
4. Add eggs and keep on beating until mixture is fluffy.
5. Add mascarpone and incorporate.
6. Add baking powder to flour and incorporate with a fork.
7. Add flour/baking powder mixture and hazelnutsto dough. Incorporate.
8. Add blueberries to dough and incorporate carefully.
9. Transfer dough to muffin tin/paper forms and let bake at 180°C for about 25 minutes.
10. Should muffins brown too rapidly, cover with aluminium foil.
Title: Caramelized Pineapple With Hot Chocolate Sauce
Ingredients:
- 1 pineapple
- 8 bittersweet chocolate
- 1/2 Malibu rum
- 1/2 rum
- 1 brown sugar
- 2 brown sugar
- 14
Instructions:
1. Preheat the broiler or grill.
2. Cut the top and bottom off the pineapple and, working vertically, slice the skin off the fruit. Cut into quarters and then into about three pieces again lengthwise so you have wedges of pineapple. Cut out the woody core and arrange the pineapple in a shallow dish.
3. Chop the chocolate and place it and the rum into a bowl over hot water. (Bring the water to a boil, then remove it from the heat and place the bowl of chocolate and rum on top.) Stir melted mixture thoroughly, then add the cream plus any juice that has gathered in the plate of fruit. When the sauce is thick, smooth and hot, pour into a bowl with a ladle, or enough little bowls to give one per person.
4. Thread the pineapple onto the skewers. Lay the pineapple kebabs on a sheet of foil and sprinkle them with brown sugar. Either broil or grill the pineapple until it caramelizes and scorches along the edges.
5. Take the kebabs from the broiler or grill and lay them on a large plate. Let guests take kebabs as they want, dipping the pineapple skewers into the hot chocolate sauce.
Title: Apricot Crisp
Ingredients:
- 2 1/4 apricots
- 1 1/4 all-purpose flour
- 1/4 walnuts
- 1 1/4 sugar
- 8 butter
- 1 ground cloves
- 1 ground cardamom
- 1 ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. Slice apricots in half and discard stone.
3. Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
4. Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
5. Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.
Title: Joni's Date Logs - Christmas
Ingredients:
- 1/2 butter
- 1 margarine
- 3 sugar
- 1 dates
- 1 egg
- 1/2 vanilla
- 3 walnuts
- 1 sweetened flaked coconut
Instructions:
1. Put butter, sugar, dates, and eggs in a heavy bottomed pan. Bring to boil over medium heat, and stir. When it starts to boil, stir constantly (about 10 minutes) until the liquid starts pulling away from the sides of the pan while you are stirring it, then remove from heat.
2. Add vanilla, walnuts and Rice Krispies, and mix in well.
3. Butter your hands and put enough mixture in the palm of your hand (about 2 T.). Roll into logs with your hands.The logs should be about 3" long by 1/2" wide. (The mixture will be hot, so be careful and work quickly).
4. Roll each log in flaked coconut and place on waxed paper until completely cool. Store in a plastic container with cover.
Title: Lemon Cheesecake
Ingredients:
- 2 graham cracker crumbs
- 1 1/4 sugar
- 6 butter
- 4 cream cheese
- 1 sour cream
- 4 eggs
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix graham crumbs, 1/4 cup of the sugar and the butter.
3. Reserve 1/4 cup of the mixture; press remainder onto bottom of 13x9 inch baking pan. Set aside.
4. Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended.
5. Add sour cream; mix well.
6. Stir in lemon peel and juice.
7. Add eggs, one at a time, mixing on low speed after each addition, just until blended.
8. Pour over crust; sprinkle with reserved 1/4 crumb mixture.
9. Bake 40 minutes or until center is almost set.
10. Refrigerate at least 4 hours or overnight. Store in refrigerator.
Title: Sugarless Swedish Rice Pudding
Ingredients:
- 1 1/3 water
- 2/3 rice
- 2/3 Splenda granular
- 1 egg
- 5 2% low-fat milk
- 4 vanilla extract
- 1
- 1/4
Instructions:
1. Boil 1 1/3 cup of water. Add rice, cover and simmer for 15-20 minutes until rice is tender.
2. In a 2 quart casserole dish, lightly beat egg whites and egg.
3. Add Splenda and beat.
4. Add the milk, vanilla and almond flavors and beat until well mixed.
5. Add the rice and stir until soupy.
6. Lighty sprinkle with cinnamon to top.
7. Bake at 350 in a water bath for 1 1/2 hours or until it is mostly firm.
8. Traditionally served with Lingonberries, cranberry relish can be substituted.
Title: Israeli Sum Sum Sesame Cookies
Ingredients:
- 2 eggs
- 1/2 sugar
- 4 olive oil
- 1/2 baking soda
- 1/2 flour
- 2 sesame seeds
Instructions:
1. Cream eggs, sugar and oil together.
2. Sift soda and flour and add.
3. Work in the sesame seeds.
4. Roll mixture into small balls and spread them on a greased cookie sheet.
5. Press cookie down with your thumb.
6. Bake in a 350* oven for about 20 minutes or until golden brown.
Title: Quick N Easy Hedgehog Slice
Ingredients:
- 2/3 butter
- 1/2 caster sugar
- 2 egg
- 2 walnuts
- 1 vanilla essence
- 1/2
- 2
Instructions:
1. Grease lamington pan/slice tray.
2. Melt butter and sugar together, stir in cocoa.
3. Remove from heat and stir in vanilla and coconut.
4. Add egg, then walnuts and cherries.
5. Mix in biscuit crumbs; press into pan and refrigerate until firm and cooled, only needs about an hour.
6. You can ice this with chocolate icing if you wish; I prefer to leave it plain and press some extra shredded coconut on top before refrigerating!
Title: Lime Meltaway Spritz Cookies
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 3/4 flour
- 1/4 cornstarch
- 1 lime zest
- 1/2 vanilla
- 1/2 powdered sugar
- 4 lime juice
- 1/2 lime zest
Instructions:
1. in a bowl, cream butter and powdered sugar till light and fluffy.gradually beat in flour and cornstarch.stir in lime peel and vanilla.
2. tint half of the dough green if desired --
3. using a cookie press fitted with a ribbon disk, press dough into 12" long strips 2" apart on ungreased cookie sheet.cut each strip into 3" pieces.do not seperate pieces.
4. bake at 350* for 8-10 minutes or edges are light brown --
5. cool for 2 minutes before removing to wire racks.
6. to prepare GLAZE:.
7. combine glaze ingredients and brush over cooled cookie --
8. let stand until set.
Title: Strawberry Fool
Ingredients:
- 1 frozen unsweetened strawberries
- 1 sugar
- 1/2 heavy cream
- 1/4 vanilla extract
Instructions:
1. Puree strawberries with sugar in food processor. Place in mixing bowl.
2. Using electric mixer, beat cream to soft peaks; beat in vanilla.
3. Add cream to strawberry puree and lightly fold with 2 strokes of spatula. Carefully ladle into goblets and serve.
Title: Not Your Average Mint Chocolate Chip Ice Cream
Ingredients:
- 4 half-and-half
- 1/2 sugar
- 1/2 vanilla
- 1 1/2 bittersweet chocolate
- 4
Instructions:
1. Whisk together 2 Celsius half and half and sugar until the sugar is dissolved. Whisk in 2 Celsius half and half, vanilla extract, mint extract and a little bit of green food coloring if desired.
2. Chill for a couple of hours in refrigerator.
3. Pour the contents into the bowl of your ice cream maker and follow the manufacturers instructions. After 20 minutes add the chopped chocolate. Churn for an additional 5-7 minutes before checking the ice cream as it is possible to over churn ice cream.
4. Pour into a freezer container or loaf pan and store in the freezer.
Title: Lemon Delicious Pudding
Ingredients:
- 175 white sugar
- 1/4 all-purpose flour
- 1 fresh lemon rind
- 1/2 lemon juice
- 50 butter
- 3 eggs
- 1 1/4 milk
Instructions:
1. Set oven to 180°C (350°F) Put the flour, lemon rind and juice, melted butter, egg yolks and half of the measured sugar into a mixing bowl.
2. Beat until mixed.
3. Heat milk just until it reaches room temperature.
4. Add milk to egg mixture and beat briefly until combined.
5. With clean, dry beaters, whisk egg whites, gradually adding remaining sugar, until the mixture forms stiff peaks.
6. Lightly fold about 1 cup of the lemon mixture into the beaten egg whites, then add the egg white mixture to the rest of the lemon mixture.
7. Be very gentle with the mixture- a few lumps of white won’t hurt.
8. Gentle handling at this stage will result in a feather-light sponge.
9. Empty the mixture gently into an ungreased, round, ovenproof dish (I use a 6 cup capacity pyrex casserole dish).
10. Place a baking tin in the oven.
11. Place the dish in the baking tin.
12. Now, using a jug or a kettle, add water to the baking tin so that it comes halfway up the sides of the dish.
13. Bake for about 40 minutes until the sponge top is light brown and well set.
14. Serve while still warm with cream or ice cream.
Title: Saffron Rice Pudding -- Sholeh Zard
Ingredients:
- 1/4 salt
- 2 water
- 1 water
- 2 long-grain white rice
- 8 sugar
- 1 1/2 butter
- 1 saffron threads
- 6 water
- 4 pistachios
- 1/2 rose water
- 1 ground cinnamon
- 8
Instructions:
1. Start a few hours ahead of time by preparing the rice by picking out any dark or discoloured grains and then washing in a colander until the water runs clear.
2. Place the rice in a large bowl or pot with the salt and enough cold water to cover by an inch and soak for about 2 hours.
3. Drain the rice, then bring the 2 quarts water to a boil over a high heat.
4. Stirring constantly, pour the rice in a slow thin stream.
5. Turn the heat down very low and simmer uncovered for 30 minutes.
6. Stir in the sugar, then add the butter and saffron mixture and continue stirring until the sugar dissolves, the butter has melted and the rice is bright yellow.
7. Stir in the slivered almonds and 1 tbsp of the pistachios and, stirring frequently, cook for 30 minutes longer or until the mixture can hold its shape almost solidly in the spoon.
8. Stir in the rose water and ladle the mixture into a large, heatproof serving bowl.
9. Spread it out with a spatula and sprinkle the top with two thin crossing lines of cinnamon to divide it into quarters.
10. Sprinkle each quarter with the remaining 3 tbsp of pistachios and decorate with whole almonds.
11. Refrigerate for at least 2 hours or until the pudding is chilled and firm.
12. Serve directly from the bowl.
Title: Orange Cream Dream
Ingredients:
- 1/3 vanilla extract
- 2 eggs
- 2 sugar
- 3/4 heavy cream
- 2 milk
- 1
Instructions:
1. Prepare the sweet cream base by whisking the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
3. Pour in the cream and milk and whisk to blend.
4. Add the juice concentrate and vanilla extract and blend.
5. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
6. Makes generous 1 quart.
Title: Milk Chocolate Souffles With Nougat Whip
Ingredients:
- 12 salt
- 1/2 sugar
- 2 honey
- 1 heavy whipping cream
- 6 Amaretto
- 2
- 1
- 1 1/2
- 1/3
- 1
- 1/4
Instructions:
1. Butter eight 3/4 cup souffle dishes; sprinkle with sugar, tilting cups to coat completely and tapping out any excess. Arrange prepared souffle dishes on large baking sheet.
2. Combine chocolate and cream in large metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and mixture is smooth. Remove bowl from over water. Stir in egg yolks and salt into chocolate mixture.
3. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add 2 tbsp sugar, beating until semi-firm peaks form. Using rubber spatula, fold 1/4 of beaten egg whites into chocolate mixture to lighten. Fold remaining egg whites into chocolate mixture in 2 additions. Divide chocolate mixture among prepared souffle dishes, filling dishes completely.
4. Can be made 2 days ahead. Refrigerate uncovered until cold, then cover and keep chilled.
5. Nougat Whip: Using electric mixer, beat egg white in medium bowl until soft peaks form. Gradually add honey, beating until soft peaks form, about 3 minutes.
6. Combine cream and amaretto in another medium bowl and beat until thick and softpeaks form. Fold whipped cream mixture and almonds into meringue.
7. Position rack in center of oven and preheat to 400 degrees. Bake souffles on baking sheet until puffed and tops feel firm, about 16 minutes if at room temperature and about 18 minutes if chilled.
8. Serve immediately, passing nougat whip alongside.
Title: Carrot Marmalade Layer Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 1/2 salt
- 4 eggs
- 3/4 vanilla
- 2 sugar
- 3/4 brown sugar
- 2/3 orange marmalade
- 1/2 carrots
- 1/2 walnuts
- 3
- 1
Instructions:
1. Set oven to 350 degrees (oven rack to secon-lowest position).
2. Butter and flour two 9-inch round cake pans.
3. In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
4. In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
5. Stir in the dry ingredients with a wooden spoon; mix to combine well.
6. Fold in the carrots and nuts.
7. Divide the batter between the two pans.
8. Bake for about 40-45 minutes, or until the cakes test done.
9. Transfer the cakes to racks and cool for about 15 minutes.
10. Turn out the cakes onto racks to cool completely.
11. Frost the cooled cake with favorite frosting.
Title: Snowball Cake With Blueberry Sauce
Ingredients:
- 1 sour cream
- 1/2 coconut milk
- 1 coconut
- 2 frozen blueberries
- 4 water
- 2 white sugar
- 1/2 corn syrup
- 1 cold water
- 3/4 cornstarch
- 1/4 ground cinnamon
- 1/4
- 3
- 1/4
- 1/8
Instructions:
1. Make the cake according to the package directions, but add the sour cream. Bake in three 8-inch wax-paper-lined cake pans. Bake according to directions.
2. When the cake is removed from the oven, poke holes in each cake with a wooden chopstick, and pour the can of coconut milk (shaken first) over it. Let the cake cool and then refrigerate in the pans.
3. The cake layers should be cold when assembling the cake. Place each cake pan into about 1 inch of warm water for at least a minute to loosen the cake from the bottom of the baking pan. I also go around the outside with a knife to be sure the cake is free and ready to release. Turn cake out onto the cake platter. Peel off the wax paper and spread whipped cream over top. Continue stacking the layers.
4. Frost the outside of the cake with the whipped cream. Press the coconut into the sides and top of the cake. Refrigerate the cake until serving time.
5. FOR THE BLUEBERRY SAUCE: In a saucepan, combine the blueberries, half of the water, orange juice, corn syrup and sugar. Stir gently, and bring to a boil.
6. In a cup, mix together the cornstarch and the remaining water until smooth. Gently stir the cornstarch mixture into the hot blueberries so you don't break up the berries. Simmer gnetly until thickened. Remove from heat and stir in the almond extract and cinnamon. Chill the sauce until serving time.
7. NOTE: Preparation time does not include cooking the layers prior to assembly.
Title: Cantaloupe Fruit Salad
Ingredients:
- 2 cantaloupe
- 1 pineapple
- 1 raisins
- 1 coconut
- 1 walnuts
- 1 apple
- low-fat yogurt
Instructions:
1. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl.
2. Scoop yogurt into individual serving bowls and pass the fruit salad.
3. Stir to coat and eat.
Title: My Best Caramel Rice Pudding
Ingredients:
- 3 cooked white rice
- 1/2 raisins
- 1 vanilla
- 14 sweetened condensed milk
- 12 evaporated milk
- 1 sugar
- 1 ground cinnamon
Instructions:
1. spray a pan.
2. mix all ingredients except sugar and cinnamon.
3. cover and cook on low heat setting 3-4 hours, or until liquid is absorbed, stir pudding.
4. sprinkle pudding with sugar and cinnamon.
5. serve warm.
Title: Peanut Butter Sheet Cake
Ingredients:
- 1/2 peanut butter
- 1/2 butter
- 1/2 applesauce
- 1 water
- 2 sugar
- 2 flour
- 2 eggs
- 1/2 milk
- 1 baking soda
- 1 vanilla
- 1/2 peanut butter
- 1/2 butter
- 1/3 milk
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Combine 1st four ingredients in a saucepan.
2. Bring to a boil.
3. Remove from heat.
4. Mix in remaining ingredients.
5. Pour into a lightly greased jelly roll pan.
6. Bake 350 degrees for 20-25 minutes.
7. Cool and frost.
8. Frosting:.
9. Place 1st three ingredients in a saucepan.
10. Bring to a boil.
11. Remove from heat.
12. Blend in powdered sugar and vanilla until smooth.
Title: 5-Ingredient Apple Crisp
Ingredients:
- 3/4 oatmeal
- 3/4 brown sugar
- 1/2 flour
- 1/2 butter
- 6 -7 margarine
- apples
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease an 8-inch round cake pan.
3. Combine the oatmeal, brown sugar, and flour in a bowl.
4. Cut in butter or margarine with two knives.
5. Place apple slices in bottom of prepared pan.
6. Sprinkle oatmeal mixture over apples.
7. Bake for 40 to 50 minutes or until apples are tender and topping is crisp.
Title: Andes Grasshopper Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 non-dairy whipped topping
- 3 cream cheese
- 16
- 1
Instructions:
1. Cake: Prepare two 8" or 9" cake layers according to directions on devils food cake mix box. Cool for approximately 40 minutes before frosting.
2. Meanwhile make Chocolate Curls: With vegetable peeler, shave along side of each Andes mint lengthwise to equal about 1/2 cup of curls. Chop broken pieces and reserve for use in frosting (about 1/3 cup).
3. Frosting: In large bowl with mixer on medium speed, beat the cream cheese until smooth, then lower the speed and slowly mix in the non-dairy whipped topping. Fold the Andes thin mints pieces into the cream.
4. Assembly: Place one cake layer on serving plate; top with half the frosting and spread evenly. Place the second cake layer on top and spread remaining frosting on top of cake. Sprinkle top with Andes Mint Curls.
5. Cover and refrigerate cake if not serving immediately.
Title: Aunt Barbara's Spicy Apple Twists
Ingredients:
- 2 apples
- 1 butter
- 2 sugar
- 1/2 cinnamon
- 1
- 1/4
Instructions:
1. Oven to 400 degrees.
2. Combine sugar and cinnamon, set aside.
3. Cut each apple into 8 pieces.
4. Unroll cresent rolls. Cut each triangle in 1/2 lengthwise to make 16 pieces of dough.
5. Place apple piece at wide end of each strip of dough and roll.
6. Place in 9" square dish. Drizzle with melted butter.
7. Sprinkle with sugar mixture.
8. Pour orange juice into pan but not over dumplings.
9. Bake at 400 for 30-35 minutes or until apples are tender.
Title: Bunneh's Bunny Rabbit Treats
Ingredients:
- 1 carrot
- 1/2 banana
- 1 honey
- 1/4 old fashioned oats
- 1/4
Instructions:
1. Mix pureed carrot, mashed banana and honey in a medium bowl.
2. Add ground pellets and ground oats. Mix until blended.
3. Knead in your hands for 1-2 minutes. It'll probably be pretty sticky.
4. Place dough on large piece of parchment paper and cover with plastic wrap. Roll dough to about 1/8” thickness. Peel off plastic wrap.
5. Score flattened dough with large knife in 1-inch cross sections like tiles. You’re not separating the tiles, just scoring them for easy breaking apart later.
6. Transfer parchment onto cookie sheet and bake at 325F for about 30-40 minutes, checking to make sure they don’t over-brown.
7. Turn off the oven, leaving the cookie sheet in the oven for another hour until the treats dry to crispness.
8. Remove from oven and cool completely on cooling rack.
9. Break the tiles apart - easy! – and store in a zip lock bag in the fridge.
10. Give one to your bunny on each day that he/she is adorable. (That’s every day, of course!).
Title: Peach Bake
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 2 baking soda
- 1/2 salt
- 3/4 milk
- 2 berries
Instructions:
1. melt stick of butter in 9x11 inch pan in 350 oven.
2. Mix in medium bowl everything but fruit.
3. pour into pan but do not mix or spread.
4. In the center of pan add fruit.
5. bake 350 for one hour.
Title: Chocolate Cream Cheese Pie
Ingredients:
- 1 chocolate pudding mix
- 1 cream cheese
- 1 chocolate Cool Whip
Instructions:
1. Cook chocolate filling using pkg directions.
2. Cool 5 minute.
3. Beat cream cheese till smooth.
4. Remove 1 cup pie filling.
5. Gradually add pie filling to cream cheese.
6. Pour into pie shell, refrigerate 15 minutes.
7. Spread reserved pie filling over top.
8. Top with chocolate Cool Whip.
9. Refrigerate for 3 hours.
Title: Chocolate Peanut Butter Buttercream Frosting
Ingredients:
- 3 powdered sugar
- 1/3 creamy peanut butter
- 2 vanilla
- 1/4 milk
- 3
Instructions:
1. Mix powdered sugar and peanut butter in medium bowl.
2. Stir in vanilla, milk and chocolate.
3. Beat until smooth and spreadable (start with 1/4 cup of milk and add a bit more if you need to).
4. Frosts 13x9-inch cake.
Title: Fresh Apple Pound Cake
Ingredients:
- 1 1/2 granulated sugar
- 2 eggs
- 3 pure vanilla extract
- 2 all-purpose flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 3 Red Delicious apples
- 2 golden raisin
- 1/2 pecans
- 3/4
Instructions:
1. Combine oil, sugar, eggs and vanilla in a mixer.
2. In a separate bowl mix together flour, salt, soda and cinnamon.
3. Mix until batter is combined.
4. Add apples, raisins and nuts (optional).
5. Bake at 325 degrees for 60 minutes. (I typically have to increase the temperature to 350 for the last 15 minutes of baking.).
Title: Fruit and Nut Pinwheels
Ingredients:
- 4 cream cheese
- 1/2 butter
- 3 sugar
- 1 all-purpose flour
- 1 dried cranberries
- 1 dried cherries
- 3/4 walnuts
- 1 cinnamon
Instructions:
1. In bowl, beat cream cheese with butter until fluffy; beat in 1 tablespoons sugar. Stir in flour in 2 additions.
2. Divide dough in half; shape each half into a rectangle. Wrap and refrigerate until firm, about 1 hour.
3. Place jam, and dried fruit in food processor and process until finely choped. Stir in chopped walnuts.
4. Combine remaining 2 tablespoons sugar and cinnamon.
5. Sprinkle work surface with half sugar-cinnamon mixture.
6. Place 1 rectangle dough on top of the sugar mixture, with floured rolling pin, roll out dough into 12x8-inch rectangle.
7. Spread with half jam mixture and starting at the long side, roll into tight log.
8. Cut into 1/2-inch thick slices (discarding ends) and place on parchment lined baking sheets.
9. Repeat with remaining sugar mixture, dough and filling.
10. Bake at 350F for about 24 minutes or until golden.
11. Cool in pans on racks. Store in air-tight containers.
Title: Very Rich Brownies
Ingredients:
- 7 bittersweet chocolate
- 7 unsalted butter
- 1 1/2 light brown sugar
- 4 extra-large eggs
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2/3 walnut pieces
- 1 pecan pieces
Instructions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the chocolate and put it in a heatproof bowl; set the bowl over a pan of steaming water and gently melt the chocolate, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and leave to cool until needed.
5. Put the soft butter and sugar in a mixing bowl and beat, using an electric mixer, until fluffy.
6. Gradually beat in the eggs, then add the vanilla extract.
7. Next, beat in the melted chocolate.
8. When thoroughly combine, sift the flour and cocoa directly onto the mixture and stir inches.
9. Mix in the nuts; then transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 20 minutes until almost firm to the touch; remove the pan from the oven.
11. Leave to cool in the pan before removing and cutting into 20 pieces.
12. Sprinkle with chocolate shavings.
13. Serve with whipped cream, if you like.
14. Store in an airtight container and eat within 4 days.