lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Pecan Bread Pudding
Ingredients:
- 8 pecans
- 1/2 apple
- 1 eggs
- 2 milk
- 2 vanilla
- 1/2 sugar
- 1/2 maple syrup
Instructions:
1. Coat an 8 or 9-inch cake pan with nonstick spray. Place the bread cubes in the pan and toss in the pecans and apples.
2. Blend the eggs, milk and sugar (optional) in a medium bowl. Add vanilla.
3. Pour the mixture over the bread and let stand for about 20 minutes.
4. Bake in a 350°F oven for about 45 minutes, until golden brown. Cut into squares to serve.
5. Serve with warm maple syrup.
Title: Claro's Zucotto (Panettone Cake with Ricotta and Marsala Wine)
Ingredients:
- 12 -15 Amaretto
- 1 brandy
- 2 whole milk ricotta cheese
- 1/2 powdered sugar
- 4 vanilla extract
- 1/2 ground cinnamon
- 6 Cool Whip
- 1
- 1/4
Instructions:
1. Line a 1 1/2 quart bowl with plastic wrap and set aside.
2. In large bowl with an electric mixer, whip ricotta, powdered sugar, vanilla and cinnamon until creamy.
3. Stir in chocolate chips and set aside.
4. Cut Panettone slices diagonally and place into bowl setting the tips meeting at the bottom and covering the sides of the bowl, overlapping slightly.
5. Sprinkle generously with Marsala.
6. Spoon about 1/2 of ricotta mixture into bowl and top with Panettone slices.
7. Sprinkle with more Marsala.
8. Top with rest of ricotta, top with Panettone, sprinkle with Marsala, pushing firmly with even pressure so that cake compresses and conforms to bowl.
9. Bring up plastic wrap around sides to seal cake in bowl.
10. Refrigerate overnight.
11. The next day peel back plastic wrap; invert bowl into serving dish.
12. Frost with Cool Whip and sprinkle with chopped almonds.
Title: Red Velvet Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 1/2 powdered sugar
- 1/2 brown sugar
- 2
- 1/2
Instructions:
1. In the bowl of a stand mixer, beat the cream cheese and butter until smooth.
2. Add in the red velvet cake mix, powdered sugar, and brown sugar.
3. Beat until smooth and combined.
4. Turn the mixture out onto a piece of plastic wrap (I skipped this step and just had in container in fridge). Wrap up into a ball and refrigerate for at least 2 hours.
5. Put the chocolate chips on a plate in a shallow dish. Remove the cheese ball from the refrigerator and unwrap.
6. Roll in the chocolate chips. Place on a serving plate and serve with cookies or graham crackers.
Title: Strawberry & Banana Split Cupcakes
Ingredients:
- 1 sour cream
- 2 eggs
- 2
- 1/3
Instructions:
1. Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups.
2. In a large bowl, combine cake mix, sour cream and eggs.
3. Stir by hand until well blended.
4. Reserve 1 1/2 cups batter.
5. Fill baking cups 1/2 full with remaining batter.
6. Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves.
7. Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full.
8. Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center.
9. Cool 3 to 5 minutes, then remove from pan.
10. When cooled completely, store up to a week covered in the refrigerator.
11. High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes.
12. Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.
Title: America's Home Cooking Cowboy Cookies
Ingredients:
- 1 margarine
- 1 butter
- 2 sugar
- 1 brown sugar
- 4 eggs
- 1 - 1 1/2 vanilla
- 1 brandy
- 4 flour
- 1 baking powder
- 1 baking soda
- 4 oatmeal
- 4 dates
- 8 raisins
- 1 golden raisin
- 1 chocolate chips
- 2 white chocolate chips
- 2
Instructions:
1. In a very large bowl, cream the margarine and butter together.
2. Mix in the sugar and brown sugar.
3. Add eggs, mixing well.
4. Stir in the vanilla and brandy.
5. Mix in the flour, baking powder and baking soda.
6. Stir remaining ingredients into batter.
7. Refrigerate until firm, up to 24 hours.
8. Preheat oven to 350 degrees.
9. Form balls the size of a handball (between a golf ball and baseball).
10. Place on parchment lined baking sheet, 6 per sheet.
11. Bake until just golden brown approximately 15-20 minutes.
Title: Apple Pie Cake II
Ingredients:
- 1 flour
- 2 sugar
- 1 1/2 eggs
- 1/4 baking soda
- 2 vanilla extract
- 2 cinnamon
- 1 1/2 nutmeg
- 2 salt
- 1 ground cloves
- 1 walnuts
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Generously grease and lightly flour a 9- or 10-inch fluted tube pan.
3. In a large mixer bowl at low speed beat pie filling, flour, sugar, oil, eggs, baking soda, vanil la, cinnamon, nutmeg, salt and cloves for 30 seconds.
4. At medium speed beat for 3 minutes, scraping bowl occasionally.
5. Stir in nuts.
6. Pour into pan.
7. Bake for 1 hour or until a wooden pick inserted in the center comes out clean.
8. Cool upright in pan on a wire rack for 2 hours or until completely cooled.
9. Remove from pan and serve.
Title: Ginger Cookies (ginger Nuts)
Ingredients:
- 250 butter
- 200 sugar
- 2 eggs
- 5 golden syrup
- 4 flour
- 5 bicarbonate of soda
- 30 ground ginger
- 10 ground cinnamon
- 5 ground cloves
- 125 sugar
Instructions:
1. Preheat oven to 350°F.
2. Beat eggs and syrup together.
3. Beat in butter.
4. Sift in dry ingredients and mix well.
5. Scoop out tablespoonsful of dough and coat in sugar.
6. Bake for 13 minutes.
7. Cool on wire rack.
Title: Gulab Jamun
Ingredients:
- 1 1/4 sugar
- 3/4 water
- 4 cardamoms
- 2 powdered milk
- 1/4 pistachios
- 1/4 baking soda
- 1/2 flour
- 6 butter
- 3/4 milk
Instructions:
1. For the syrup combine all ingredients in a pot and bring it to boil.
2. Lower the heat and let simmer until thickened (about 10min).
3. For the dough, mix all the ingredients together in a large bowl. Make small size balls.
4. Place balls of the dough onto a hot frying pan with Cannola oil heated through on a deep frying pan.
5. To test that the oil is ready drop a little tiny size of dough and if it bubbles around it and floats to the top it is ready to use.
Title: Lime Mousse Cake
Ingredients:
- 2 sugar
- 2 unsalted butter
- 5 key lime juice
- 6 fresh lime juice
- 1 unflavored gelatin
- 2 1/2 white chocolate
- 9 cream cheese
- 3 sugar
- 1 lime zest
- 1 1/2
Instructions:
1. For crust: Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom and 1 inch up sides of 10-inch-diameter springform pan.
2. For filling: Place lime juice in bowl. Sprinkle gelatin over to soften. Bring 1/2 cup cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and stir until melted and smooth. Stir in gelatin mixture. Cool slightly. Using electric mixer, beat cream cheese, sugar and lime peel in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks. Fold into white chocolate mixture. Pour filling into prepared crust. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.) Release pan sides from cake. Transfer cake to platter and serve.
Title: Easy Cake Mix Cookies- Sugar Cookies
Ingredients:
- 1 eggs
- 2 raw sugar
- 1/2
- 3 -4
Instructions:
1. Preheat oven to 350 degrees.
2. Stir ingredients in medium mixing bowl until blended (best to do right before you are ready to bake them- they flatten out more if you let the batter set).
3. Spoon onto 2 un-greased cookie sheets (allow some space in between, they spread…a melon baller works great for this step). Sprinkle tops with raw sugar.
4. Bake for 8-10 minutes (depends on which cake mix you use & the oven -- I start looking at them through the glass around 6.5 minutes -- they will get a dull/cracked appearance on top when done).
5. Allow the cookies to cool on the pan, or wait 1-2 minutes before moving to cooling racks. Cookies should be soft & chewy.
Title: Tiramisu - Giada De Laurentiis
Ingredients:
- 6 sugar
- 3 mascarpone cheese
- 1 dark rum
- 1 1/2 ladyfingers
- 2
- 24
- 1/2
Instructions:
1. In a large bowl beat egg yolks and sugar until thick, about 5 minutes.
2. Add mascarpone cheese and beat until smooth.
3. Add 1 tablespoon of espresso and mix until thoroughly combined.
4. In a small shallow dish, add remaining espresso and rum.
5. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
6. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
7. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers.
8. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
9. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
10. Before serving, sprinkle with chocolate shavings.
Title: Pumpkin Spice Ricotta - Sugar Free
Ingredients:
- 1 part-skim ricotta cheese
- 1/4 canned pumpkin
- 1/2 cinnamon
- 1/2 vanilla extract
- 1/4 ground nutmeg
- 1/2 ground ginger
- 2 sugar substitute
Instructions:
1. Combine all ingredients and chill.
2. Serve in little desert bowls or mini-pumpkins!
Title: Zucchini Cupcakes
Ingredients:
- 3 eggs
- 1 1/3 sugar
- 1/2 flour
- 1/2 cinnamon
- 1 baking powder
- 2 1/2 baking soda
- 2 salt
- 2 ground cloves
- 1 zucchini
- 1
- 1/2
- 1 1/2
Instructions:
1. Beat eggs, sugar, oil, orange juice and extract.
2. Combine dry ingredients; add to egg mixture; mix well.
3. Add zucchini and blend well.
4. Fill greased or paper lined muffin cups 2/3 full.
5. Bake at 350* for 23 minutes or until pick comes out clean.
Title: Instant Chocolate Pudding Mix
Ingredients:
- 3 pudding
- 2 cornstarch
- 6 confectioners' sugar
- 1 1/2 non-fat powdered milk
- 1 salt
- 1 3/4 pudding
- 2 instant chocolate pudding mix
- 2 milk
- 1 heavy cream
- vanilla extract
Instructions:
1. Dry Mix.
2. In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt.
3. Store in an airtight container in the refrigerator for up to 1 month.
4. Pudding.
5. Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine.
6. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla.
7. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap.
8. Place in the refrigerator to chill completely before serving, approximately 4 hours.
Title: S'mores Dip
Ingredients:
- 2 marshmallow cream
- 3 Jell-O chocolate fudge flavor pudding and pie filling
- graham cracker
Instructions:
1. Stir marshmallow creme until smooth.
2. Layer marshmallow creme and pudding in clear glasses or bowls.
3. Serve dip with graham crackers and fruits.
Title: Australian Sticky Date Pudding
Ingredients:
- 1 butter
- 8 dates
- 2 water
- 1 baking soda
- 1/2 butter
- 5 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 vanilla extract
- 1 3/4 baking powder
- 1/2 butter
- 1/2 heavy cream
- 1/2 brown sugar
- 1/2 vanilla
- 1 heavy cream
Instructions:
1. Butter a 9" round or square baking pan with 1 tbls butter.
2. Place dates in saucepan and cover with water. Bring to a boil, reduce heat and simmer for 3 minutes. Add baking soda, Set aside.
3. In a bowl, cream 1/2 cup butter, the 5 tbls granualted sugar and the eggs, adding one at a time.
4. Mix well after each egg addition. Gently fold in flour, salt and 1/2 tsp vanilla. Slowly stir in baking powder and 1/2 cup of the date cooking liquid until cake mixture resembles thick pancake batter.
5. Discard remaining cooking liquid. Stir in dates.
6. Pour into prepared pan and bake at 350* for 30-40 minutes or until cooked in center.
7. Make a sauce by combining 1/2 cup butter, 1/4 cup heavy cream, brown sugar and 1/2 tsp vanilla in a medium saucepan. Bring to a boil. Reduce heat and simmer for 3 minutes. Drizzle some of the sauce over the cake as it is cooling.
8. Serve the remainder of sauce seperately. Garnish with whipped cream.I sometimes use Cool Whip.to save fat grahams.
Title: Buttermilk Layer Cake
Ingredients:
- 2 1/3 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 3 eggs
- 1 vanilla
- 6 butter
- 1 1/3 sugar
- 1 buttermilk
Instructions:
1. Preheat oven to 350 degrees. Grease two 9-inch cake pans and set aside. Sift together the cake flour, baking powder, baking soda and salt; set aside. In a small bowl, whisk together the eggs and vanilla.
2. Using a mixer on medium speed, beat the butter until creamy. Over the course of 3 minutes, beat in the sugar. Over 2 minutes, add the egg mixture. Reduce the speed to low and alternate adding the flour and buttermilk in three parts, scraping the bowl.
3. Divide the batter between the pans and smooth the tops. Bake until light golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool for 10 minutes, then unmold onto a rack to cool completely before frosting. YIELD Serves 10 to 12.
Title: Easy, Homemade Icing, Fit for a Queen!
Ingredients:
- 1/2 real butter
- 3 powdered sugar
- 1/3 vanilla extract
- 3/4 milk
Instructions:
1. Melt butter in a large bowl.
2. Stir in sugar, and the cocoa if you want chocolate icing.
3. Add vanilla and milk. Stir.
4. If you did it right, it should look like some good icing!
5. Put it on some cake or eat it plain!
Title: Suzie's Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 margarine
- 1 granulated sugar
- 1 brown sugar
- 2 eggs
- 1 water
- 1 vanilla
- 2 1/4 flour
- 1 baking soda
- 2 1/2 oatmeal
- chocolate chips
Instructions:
1. Cream the margarine and sugars.
2. Add the eggs and mix.
3. Add the water and vanilla, mix.
4. Mix together the flour and baking soda and add to the mixture Fold in the oatmeal and chocolate chips.
5. Spoon on a cookie sheet and bake at 350° until they just start to turn brown, if you like them chewy.
Title: Ultimate Carrot Cake
Ingredients:
- 1 carrot
- 4 sugar
- 1 1/2 canola oil
- 1 1/4 brown sugar
- 2/3 pure vanilla extract
- 2 orange, zest of
- 1 all-purpose flour
- 2 1/4 baking powder
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/4 salt
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 walnuts
- 1 1/4 raisins
- 1 dried cherries
- 12 cream cheese
- 4 unsalted butter
- 2 pure vanilla extract
- 1/4 lemon zest
- 2 orange zest
- 2 confectioners' sugar
- 2 1/2
Instructions:
1. Prepare muffin tins with papers (about 48 regular cupcakes) or two 9-inch round cake pans (2 inch sides) with parchment and oil.
2. Preheat oven to 350 degrees F.
3. Coarsely grate the carrots in a food processor using the grater attachment.
4. Chop them into finer pieces with the medal blade attachment in the food processor, if you want the texture of the cake a little bit finer.
5. Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest.
6. Mix together all of the dry ingredients in a bowl with a whisk.
7. Add the dry ingredients to the egg mixture.
8. Add the finely chopped carrots, walnuts (or coconut), and raisins (or dried cherries).
9. Pour the batter into the prepared pans or scoop into cupcake papers (fill 3/4 full).
10. Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
11. Bake 9-inch cakes for about 35-40 minutes, or until tester comes out clean.
12. Cool in pan(s) on wire rack for 10-15 minutes.
13. Make frosting by combining all frosting ingredients and beating well, until fluffy.
14. NOTE: If you like lots of frosting, double this recipe, but you'll have some left over, even if you are generous with it while frosting the cake. But it's delicious on EVERYTHING!
15. To assemble the cake, remove from pan(s) and peel off the parchment paper from the bottom, place on cardboard rounds.
16. With a thin serrated knife slice off the very top of the cake layer, using a sawing motion, to level the tops, if desired.
17. Cut the cake layers into 2 equal layers. Slide the layers onto a cardboard round or any other flat surface.
18. Using an offset spatula spread about 1½ cups of the frosting evenly over the surface of the first layer.
19. Top with the next layer and repeat for the rest of the layers.
20. Place about 2 cups of the icing on the top of the cake and spread evenly.
21. Spread the icing onto the sides of the cake.
22. Using the spatula, create swirls in the frosting on the cake. This cream cheese frosting is very soft so you won’t want to try for anything too exacting.
23. Press additional shredded coconut onto the sides of this cake, as a garnish, if desired.
Title: Pumpkin Pudding Parfaits
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 skim milk
- 1 pumpkin puree
- 1 pumpkin pie spice
- 1/2 cinnamon
- 1 -2 Cool Whip Lite
- 4 low-fat cinnamon graham crackers
- 1/4 pecans
Instructions:
1. Prepare pudding according to package directions. Be sure to whisk for the full two minutes as the box instructs to ensure creamy texture.
2. Whisk in pumpkin puree, pumpkin pie spice, and cinnamon.
3. Allow to set up in the refrigerator for at least 5 minutes (longer is better).
4. In 4 small glasses (I used juice glasses), spoon in about 1/3 cup of pumpkin pudding, spreading with a spoon to create an even layer.
5. Next, add a layer of cool whip, followed by the last layer of pumpkin pudding.
6. Top with a dollop of cool whip and sprinkle with crushed graham crackers and pecans.
7. Enjoy immediately while graham crackers are still crunchy.
Title: Indian Creamy Rice Pudding (Phirni)
Ingredients:
- 1 milk
- 10 cardamom pods
- 3 rice
- 6 -7 sugar
- 4 pistachios
- 2 pistachios
Instructions:
1. Pour the milk into a wide, preferably non-stick pan.
2. Add the cardamom pods and bring to a boil without letting the milk spill over.
3. Quickly turn heat to medium- the milk should simmer vigourously as possible without boiling over- and cook, stirring now and then, for about 15-20 mins.
4. or until the milk has reduced to 750 ml (1 1/4 pints).
5. Sprinkle the ground ruce slowly into the pan, stirring as you go.
6. Add the sugar as well.
7. Stir now and then cooking for 7-8 mins.
8. or until the pudding has thickened to a creamy consistency, turning the heat down a bit towards the end.
9. Turn off the heat and pick out the cardamom pods and discard.
10. Roast the almonds and pistachios lightly over a cast iron griddle pan.
11. Set aside.
12. When the pudding has cooled to lukewarm stir in the almonds into it.
13. Ladle the pudding into 4-6 small serving cups (the kind used for caramel custard) Sprinkle the top with the pistachios and cover with cling film.
14. Refrigerate for 2-3 hours until cold and set.
Title: Chocolate Spice Cookies
Ingredients:
- 4 flour
- 1 1/2 sugar
- 6 egg
- 1 baking powder
- 1 clove
- 3 cinnamon
- 1 nutmeg
- 1 vanilla
- 1 brewed coffee
- 1/2 brewed coffee
- 1 raisins
- 1 powdered sugar
- 1 milk
- 1
Instructions:
1. Mix all dry ingredients (except powdered sugar) in large bowl. Mix all wet ingredients in a small bowl, and combine with dry ingredients. NOTE: This comes out better if you mix by hand with a wooden spoon - just until combined so you don't overwork the dough.
2. Shape into 1 inch balls and place on baking sheet.
3. Bake for 8-12 min at 350. Cool on rack for 15-20 minute
4. Mix milk and powdered sugar to make icing. You may need to adjust the amount of milk to get the icing to the consistency you want. I like it the consistency of molasses or a little thicker than maple syrup.
5. Drizzle on cookies and enjoy!
Title: Christmas Twirls (Cookies)
Ingredients:
- 1/2 unsalted butter
- 2 cream cheese
- 2 sugar
- 1/2 vanilla extract
- 2 flour
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. You'll need two baking sheets.
2. In a large bowl with an electric mixer on medium, beat butter until crreamy. Beat in cream cheese; add sugar and vanilla and beat until combined. On low speed, beat in flour.
3. Roll dough unto a 16 x 11-inch rectangle between 2 sheets of waxed paper. Chill in freezer 30 minutes.
4. Remove top sheet of waxed paper, With long side parallel to you, sprinkle half the dough lengthwise with red sugar crystals and half with green. Using bottom piece of paper to help you, roll up dough jelly-roll fashion to form a long log. Roll log in white sugar crystals Wrap in plastic; freeze 30 minutes.
5. Using a serrated knife, cut log into 5/8-inch slices. Place slices on ungreased baking sheets inch apart. Bake 12-14 minutes, until lightly browned and puffy Cool on sheets 2 minutes. Transfer to wire racks to cool completely.
Title: Super Sweet Dessert
Ingredients:
- 1 instant pudding mix
- 1 cinnamon
- 1 mint leaf
- 1
Instructions:
1. Prepare instant pudding in 4 tall glasses. (Be sure you use all of the pudding!).
2. After the pudding has settled, pour in the dry foods and cinnamon. (Be sure everything is crushed!).
3. Stir until everything is pudding coated.
4. Refridgorate for 30 minutes.
5. Serve with Whip cream, Sprinkles, and mint leaves.
Title: Quick Lemon Curd
Ingredients:
- 1 white sugar
- 3 eggs
- 1 fresh lemon juice
- 3 lemons, zest of
- 1/2 unsalted butter
Instructions:
1. In a microwave bowl, whisk together the sugar and eggs until smooth.
2. Stir in lemon juice, lemon zest, and butter.
3. Cook in the microwave for one minute intervals, stirring after each minute until the mixture is thick enough to coat the back of a metal spoon. It will be quite liquid but will set up somewhat overnight.
4. Remove from the microwave, and pour into sterile jars.
5. Store for up to 3 weeks in the refrigerator.
Title: German Chocolate Pound Cake
Ingredients:
- 1 margarine
- 2 butter
- 1 flour
- 2 German chocolate
- 1/2 sugar
- 1 water
- 1 vanilla
- 1 baking soda
- 1/4 buttermilk
- 4 salt
- 4
Instructions:
1. Preheat oven to 200°C.
2. Line the bottom of two round cake pans with wax paper.
3. Melt the chocolate squares until they are completely melted. Stir well.
4. Mix flour, baking soda and salt; set aside.
5. Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy.
6. Add egg yolks, 1 at a time, beating well after each addition.
7. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth.
8. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter.
9. Pour into prepared pans.
10. Bake 30 minutes or until cake springs back when lightly touched in center. Immediately run spatula between the cake and sides of the pan.
11. Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks.
12. Spread Coconut-Pecan Frosting between layers and over top of cake.
Title: Ricotta Balls Dipped in Heavy Cream #RSC
Ingredients:
- 16 heavy cream
- 8 ricotta cheese
- 2 powdered milk
- 14 dark chocolate
- 4 unsalted shelled pistachio
- 1 honey
- 1 cardamom powder
- 1
- 2
Instructions:
1. Mix Ricotta Cheese, 4oz. condensed milk, Dry milk, Honey, Dark chocolate chunks, 1/2 cup slivered Almonds and 1tsp Cardamom powder.
2. Cover a small baking pan with Reynolds Wrap.
3. Use a medium Ice Cream scoop to scoop out ball of ricotta mix and put them in the baking pan.
4. Bake it at 350F for 20-25 minutes in the oven until firm. Don’t let it turn brown.
5. Keep it aside and let it cool down for 10 minutes.
6. In a pan boil heavy cream with 1tsp cardamom powder,1/2 cup slivered almonds and 10oz. condensed milk for 10 minutes.
7. Add baked ricotta ball in it. Don’t stir it. Let it boil on medium heat for 2-3 minutes.
8. Take it out in a serving dish. Sprinkle chopped or powdered unsalted pistachios on it and let it chill.
9. Serve it as it is or with a scoop of Ice Cream.