lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate & Pumpkin Trifle
Ingredients:
- 1 water
- 1 eggs
- 1/2 milk
- 3 instant butterscotch pudding mix
- 2 pumpkin
- 1 pumpkin pie spice
- 1 pumpkin
- 2
- 1
Instructions:
1. Cake:
2. Preheat oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Combine the cake mix, water, oil and eggs in a bowl. Mix and pour into prepared pan. Bake 350 degrees F for 34-38 minutes. When the cake is completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
3. Pudding:
4. In a medium mixing bowl, whisk milk, and pudding for 2 minutes until slightly thickened. Let sit 2 minutes or until softly set. Stir in pumpkin and spice. Mix well.
5. Trifle Assembly:
6. Clean and prepare your pumpkin with a large opening to create your bowl. If creating a carved pumpkin, tightly line the openings with plastic wrap to prevent spilling.
7. Layer 1/4 of the cake, 1/4 of the pudding and 1/4 of the whipped topping. Repeat until pumpkin is full, ending with the whipped topping. Garnish with the reserved crumbs.
8. NOTE: If using a large pumpkin as the serving vessel (similar to the one used in the recipe video) you may need to double or triple this recipe to fill your pumpkin completely.
Title: Gullusci Carrot Cake with Cream Cheese Icing
Ingredients:
- 2 flour
- 2 1/2 baking soda
- 1 1/2 cinnamon
- 1 1/2 apple pie spice
- 1 salt
- 1 sugar
- 2 Splenda sugar substitute
- 3 eggs
- 1 crushed pineapple
- 2 carrots
- 1/2 walnuts
- 8 cream cheese
- 1/4 butter
- 3/4 powdered sugar
- 1 vanilla
Instructions:
1. DIRECTIONS FOR CAKE: mix all dry ingredients.
2. beat oil, eggs, and sugar until well blended.
3. Mix with dry ingredients.
4. Add pineapple and nuts.
5. Divide batter into 2 cake pans.
6. Bake at 350 degrees for 50-60 minutes.
7. DIRECTIONS FOR ICING: Blend all ingredients until smooth and creamy.
8. Ice each cake to make a double layer carrot cake, or to serve as two individual cakes.
Title: Easy Dessert Pizza
Ingredients:
- 1 butter
- 1 sugar
- 1/2 vanilla instant pudding mix
- 4 milk
- 1 orange zest
- 1 1/2 non-dairy whipped topping
- 1
- 1/2
- 2 - 2 1/2
Instructions:
1. Heat oven to 375°F
2. Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13x9-inch pan; press over bottom and 1/4 inch up sides to form crust.
3. In small bowl, combine butter and almond extract. Brush crust with butter mixture; sprinkle with sugar.
4. Bake for 11-13 minutes or until golden brown. Cool completely.
5. In medium bowl, combine pudding mix and milk; beat at low speed 1 minute. Stir in orange peel.
6. Refrigerate 10 minutes or until set; fold in whipped cream.
7. Spoon pudding over crust and arrange fruit on top. (Strawberries, blueberries, oranges, raspberries, kiwifruit, etc)
8. Refrigerate 1 hour before serving; cut into wedges to serve.
9. Refrigerate leftovers.
Title: Chocolate Chip Cookies - High Altitude
Ingredients:
- 2 margarine
- 1 1/2 brown sugar
- 1/2 white sugar
- 1 vanilla
- 1 instant vanilla pudding
- 4 eggs
- 4 1/2 flour
- 1 baking soda
- 2 chocolate chips
Instructions:
1. Bake at 350 degrees for 8 minutes. Cool 2 minutes on cookie sheet, then transfer to rack to cool completely.
2. You can change the pudding flavor to mix it up a little.and the chip flavors. for example chocolate pudding and peanut butter chips.
Title: Honey Pumpkin Mousse
Ingredients:
- 4 eggs
- 3/4 honey
- 1 solid pack pumpkin
- 2 all-purpose flour
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 salt
Instructions:
1. In the top of a double boiler, combine egg yolks and honey.
2. Cook over simmering water, stirring constantly, until mixture reaches 160°F.
3. Transfer mixture to a medium bowl.
4. Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
5. In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
6. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
7. Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
8. Spoon mousse into dessert glasses; cover and chill.
Title: Baked Mangoes With Cinnamon-Sugar Tortillas
Ingredients:
- 4 mangoes
- 2 butter
- 1/3 dark brown sugar
- 24 flour tortillas
- 3 butter
- 3 sugar
- 1 cinnamon
- 1/4 salt
- vanilla ice cream
Instructions:
1. Preheat oven to 400°F.
2. Slice mangoes into 1/2-inch slices.
3. Pour butter into 9x13-inch dish.
4. Add mangoes and sprinkle with brown sugar, tossing to coat.
5. Arrange slices in one layer and bake, tossing once halfway through, for 45-50 minutes, or until mangoes are tender and golden and juice is bubbling.
6. Meanwhile, stack tortillas and slice in half.
7. Toss halves with belted butter until well coated.
8. Combine sugar, cinnamon and salt.
9. Place tortillas on baking sheet and sprinkle both sides with sugar mixture.
10. Arrange slices in a single layer.
11. Add to oven with mangoes and cook about 12 minutes or until golden and crisp. Let cool.
12. To serve, divide mangoes into 8 servings. Top with scoop of ice cream if desired.
13. Break tortillas in half and serve along side.
Title: Ghevar Easy Recipe
Ingredients:
- 2 plain flour
- 1 cornflour
- 1/2 ghee
- 1 sugar
- 1/2 water
- 1 cardamom powder
Instructions:
1. For the sugar syrup.
2. Combine the sugar,cardamom powder and water in a pan and simmer till it reaches a 1 string consistency.
3. Remove from the heat and keep warm.
4. Process for ghevar.
5. Combine the flour, corn flour,edible color and melted ghee in a bowl.
6. Add 1 cup of water in a thin stream, whisking continuously taking care to see that an emulsion is formed and the water and ghee do not separate.
7. Add 2 more cups of water again in a thin stream while whisking continuously. At no point should the ghee and water separate.
8. The batter should be of a coating consistency. More water can be added if required to achieve the required consistency.
9. Keep the batter in a cool place away from the heat.
10. Place the ghevar mould in a kadhai and pour melted ghee in it till it reaches 3/4 of the height of the mould.
11. Remove 2 ladles of the batter at a time into a small bowl and place it near the gas range.
12. Heat the ghee on a medium flame and put in one spoonful of the batter into the mould in a thin stream. The batter should settle in the mould.
13. When the froth subsides, pour in another spoonful in the centre in a thin stream.
14. Repeat seven times making a hole in the centre of the ghevar using a wooden skewer stick. Pour the batter into this centre each time.
15. Increase the flame and allow it to cook in the centre by pouring ladlefuls of hot ghee in the centre of the mould 2 or 3 times.
16. When the center is firm and cooked, pull the ghevar out gently, by inserting a wooden skewer in the centre and pulling it out of the ghee.
17. Immerse in sugar syrup, drain quickly and place on a serving plate.
18. Repeat steps 7 to 13 and use the remaining batter to make 24 ghevars.
19. Serve the ghevar with rabdi topping,garnish with almonds,pistachio.
Title: Yellow Layer Cake 12 inch
Ingredients:
- 14 milk
- 2 1/3 pure vanilla extract
- 5 1/4 cake flour
- 7 baking powder
- 3 1/2 salt
- 7 7/8 unsalted butter
- 1 3/4
- 28
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
3. In a medium bowl lightly combine the yolks, 1/2 cup milk, and vanilla.
4. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
5. Add the butter and remaining milk.
6. Mix on low speed until the dry ingredients are moistened.
7. Beat for 90 seconds at medium speed to develop cake structure.
8. Stop mixer, scrape down the sides.
9. Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
10. Stop mixer, scrape down the sides and give it a final mix by hand.
11. Pour the batter in the prepared pans and smooth surface.
12. (Pans will be half full.) Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
13. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
14. Reinvert cakes so that tops are right side up.
15. Cool to room temperature and wrap tightly with plastic wrap.
Title: Finnish Berry Dessert
Ingredients:
- 1 1/2 blueberries
- 1 1/2 fresh strawberries
- 1 fresh raspberry
- 3 sugar
- 2 cornstarch
- 1 1/2
Instructions:
1. In a large heat-proof bowl, combine the fruit with 2 tablespoons of sugar.
2. In a saucepan, combine the cornstarch and juice until smooth; bring to a boil and cook and stir for 2 minutes or until thickened.
3. Remove for heat and allow to cool for 10 minutes; pour the mixture over the fruit tossing to coat.
4. Sprinkle with remaining sugar, cover and refrigerate until chilled.
5. To serve, spoon the fruit into individual dessert dishes and top with frozen yogurt if desired.
Title: Creme Brulee
Ingredients:
- 3 heavy cream
- 6 granulated sugar
- 1/3 vanilla extract
- 1 brown sugar
- 1/3
Instructions:
1. Heat cream in a heavy 1 quart saucepan over medium heat until tiny bubbles form around the edge of the pan.
2. Blend yolks with sugar in a 2 quart saucepan with a wire whisk; slowly stir in cream.
3. Cook the mixture, over medium low heat, stirring constantly, until it just coats the back of a metal spoon about 15 minutes - do NOT boil; stir in vanilla.
4. Divide mixture among 10 ramekins or ovenproof custard dishes; refrigerate until well chilled, about 6 hours.
5. To serve, sprinkle brown sugar over top of the custard & broil for 3 to 4 minutes or until sugar melts; serve in the centre of a small plate, surrounded by fruit.
Title: Blueberry Bread Pudding, Wonderful and Easy!
Ingredients:
- 2 blueberries
- 2 1/2 unsalted butter
- 3 cinnamon
- 1/2 nutmeg
- 1 sugar
- 1/4 eggs
- 1/2 brown sugar
- 2 lemon juice
- 1/2 Cointreau liqueur
- 1
Instructions:
1. Preheat oven to 400°F
2. Melt the butter in a saucepan.
3. Place the bread cubes in a large mixing bowl. Pour the orange juice and melted butter over the bread.
4. Sprinkle on the sugar, cinnamon and nutmeg and using your hands, toss to coat the bread.
5. Pour the eggs over the mixture and mix all together with a wooden spoon.
6. Scrape the bread into a pie dish coated with baking spray and flatten the top with the back of a spoon. Place the blueberries on top in an even layer.
7. Sprinkle with brown sugar, lemon juice and the Cointreau. Place in the oven and bake for 30-40 minutes.
8. To serve:
9. Cut into pie shaped wedges and serve warm or cool. Garnish with the whipped cream and any additional fresh blueberries.
Title: Apple and Pear Crumble
Ingredients:
- 4 -5 tart apples
- 4 -5 pears
- 3 lemon juice
- 1/2 sugar
- 1/2 raisins
- 1 nutmeg
- 1 cinnamon
- 2/3 flour
- 3/4 brown sugar
- 1 salt
- 1 cinnamon
- 1/4 nutmeg
- 5 butter
- 2 rolled oats
- 1
Instructions:
1. Prepare fruit (peel, pit, whatever it takes). If large, cut into 1/4 thick slices.
2. Toss in a bowl with lemon juice, sugar and raisins and a bit of nutmeg and cinnamon (I usually add allspice because I love it).
3. Combine the flour, sugar, salt and spices.
4. Cut in the butter and mix till mixture resembles coarse cornmeal. There should be no big chunks of butter left. (I usually do this with my hands - don't have a food processor).
5. Sprinkle in the ice water, mix till the crumble mixture holds together and forms little clumps.
6. Add the rolled oats and mix. If the mixture seems sticky, add more oats.
7. Spread fruit evenly in a large glass or ceramic baking dish.
8. Scatter topping evenly over the fruit, leaving some of it in larger chunks and some in fine crumbles.
9. Bake the Crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges.
10. Serve it hot or warm, with ice cream, whipped cream, or all by itself.
Title: Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 1/4 quick-cooking oats
- 1/2 butter
- 1 light brown sugar
- 1 sugar
- 1 vanilla
- 2 eggs
- 1 1/2 flour
- 1/4 kosher salt
- 1 cinnamon
- 1 nutmeg
- 6 butter
- 1/2 brown sugar
- 1/4 evaporated milk
- 1 1/2 coconut flakes
Instructions:
1. Preheat the oven to 350 degrees F.
2. Pour boiling water over the oats and let stand for 10 minutes.
3. In another bowl, blend the butter and sugars together, add the vanilla, eggs and dry ingredients. Mix in the oats and bake for 35 minutes.
4. For the topping: Mix together and spread over cake.
5. Set under the broiler for a minute or two - or just until the top bubbles.
Title: Brownie-Pecan Cupcakes
Ingredients:
- 3 margarine
- 3/4 brown sugar
- 1 granulated sugar
- 1/2 eggs
- 3 flour
- 3/4 vanilla
- 1 pecan halves
- 1
- 16
Instructions:
1. Melt chocolate and margarine in double boiler.
2. Stir in brown and granulated sugar.
3. Beat in eggs, one at a time.
4. Stir in vanilla and flour.
5. Stir in nuts.
6. Spoon mixture into baking cups, placing ½ pecan half on top.
7. Bake at 350 degrees for 20-30 minutes.
8. Cool in pan for 15 minutes before removing.
Title: Afghan Biscuits
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/4 flour
- 3 walnut halves
- 1 1/3
- 1/2
- 1
Instructions:
1. cream butter and sugar it said 200 grams butter which is 7/8 of a cup so short your butter a little
2. sift in flour and cocoa powder
3. fold in corn flakes
4. pam your baking sheet drop by teaspoons bake 350 for 10 minutes
5. when cool frost and put on one walnut half or almonds i saw both nuts used.
Title: Low Fat Chocolate Chunk Cookies
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 3 butter
- 3 corn syrup
- 1 vanilla extract
- 3 flour
- 2 1/4 baking soda
- 1 salt
- 3/4 rolled oats
- 1
- 1 1/2
Instructions:
1. In a large bowl, combine the white and brown sugar, the corn syrup and butter. Mix well.
2. Add the egg whites, along with the vanilla extract. Beat for two minutes, or until well blended.
3. In another bowl, combine the flour, baking soda and salt.
4. Add to the sugar mixture, stirring until well combined.
5. Add the rolled oats and chips. Stir well, mixture will be thick.
6. Using a tablespoon to measure, roll bough into balls, and place on greased cookies sheet. Flatten slightly.
7. Bake for 7-8 minutes.
Title: Molten Caramel Cakes
Ingredients:
- 2 white chocolate
- 1/4 butter
- 2 eggs
- 4 sugar
- 1/4 all-purpose flour
- 1 sea salt
Instructions:
1. Melt the white chocolate with the butter in a saucepan over low heat. Add the dulce de leche and stir until incorporated. Remove from the heat and set aside.
2. Preheat the oven to 425 degrees F (220 degrees C).
3. Using a stand or hand mixer, beat the eggs with the sugar until the mixture is pale and has doubled in volume. Gradually add the white chocolate mixture, and then the flour. Take your time to avoid lumps.
4. Divide the batter among 6 ramekins.
5. Bake until the cakes are golden brown and the centers are still soft, about 15 minutes. Sprinkle with sea salt and serve.
Title: Classic Greek Easter Cookies
Ingredients:
- 2 1/2 confectioners' sugar
- 3 butter
- 3 eggs
- 3 baking powder
- 1 vanilla
- 5 flour
Instructions:
1. Whip butter and confectionery sugar. Add eggs. .
2. Add flour until the dough pulls away form the sides. You don't want it too dry and certainly not too wet because you need to roll them out. .
3. Add the baking powder and vanilla.
4. Heat oven to 375.
5. Roll batter and "braid" the dough or form "S" shapes.
6. Beat another egg and brush on cookies. Sprinkle sesame on top and bake for about 12 minutes.
Title: Three Bowl Chocolate Cake from Aunt Hortense
Ingredients:
- 1/4 butter
- 2 granulated sugar
- 3 eggs
- 1 baking soda
- 1 sour cream
- 2 flour
- 1 salt
- 6 boiling water
- 1/4
Instructions:
1. Start with bowl #1 and beat the butter with the sugar until light, then add the eggs, one at a time, and beat in until light.
2. Now go to bowl #2 and stir the baking soda into the sour cream.
3. Now go to bowl #3. mix together the flour,salt,and cocoa.
4. Add the flour mixture alternatively with the sour cream mixture to the butter mixture, but do not beat too much. Take off the beater and add the boiling water and carefully stir it inches Pour the batter in a greased 9 x 13 inch baking pan or two greased layer cake pans and bake in a preheated 350 F oven for about 30 minutes, or until done (test with toothpick). Ice with desired chocolate frosting.
Title: King Arthur Blackout Cake
Ingredients:
- 1 salt
- 1/8 sugar
- 2 egg
- 1/2 heavy cream
- 1 sugar
- 1 unbleached all-purpose flour
- 2 cornstarch
- 2 baking powder
- 2 baking soda
- 3/4 salt
- 2 eggs
- 1/2 vanilla extract
- 1 water
- 1 chocolate chips
- 4 heavy cream
- 3/4
- 2
- 1 1/4
- 1 1/2
- 3/4
Instructions:
1. To make the filling: Place the chocolate chips, salt, sugar, and espresso powder in a blender or food processor and pulse until finely ground.
2. Add the egg and pulse just until the mixture is smooth.
3. Heat the cream to just below a boil, with small bubbles forming around the edge of the saucepan (or microwave-safe bowl).
4. Turn on the blender or processor, and slowly add the cream. Scrape down the sides of the container if necessary. Add the flavoring of your choice and pulse to blend.
5. Pour the pudding into a shallow bowl, and refrigerate it until chilled and thickened, 2 hours to overnight.
6. Preheat the oven to 350°F Lightly grease two 8" x 2" round cake pans. Line them with 8" parchment circles, if desired, and grease the parchment; this step will ensure your cake's crumble-free turnout from the pan.
7. To make the cake: Whisk together the dry ingredients.
8. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, scraping the bottom and sides of the bowl.
9. Stir in the water; the batter will be thin.
10. Pour the batter into the two prepared pans.
11. Bake the cakes for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
12. Remove the cakes from the oven. Cool them for 15 minutes, then turn them out of the pans to cool completely on a rack.
13. To make the icing: Combine the cream and chocolate in a microwave-safe bowl or in a saucepan. Heat until the cream is steaming and showing small bubbles around the edge.
14. Remove the chocolate/cream from the microwave or burner, and stir until the chocolate is melted and the mixture becomes completely smooth, with no lighter areas remaining visible.
15. Refrigerate the icing for 30 minutes. Beat the chilled icing briefly, until it thickens a bit and becomes spreadable.
16. To assemble the cake: Cut the domed tops off both cake layers; these will become your crumb coating.
17. Place one layer on a serving plate. For best presentation, lay strips of parchment around the edge of the plate before laying the cake on top; these will catch the inevitable icing drips, and can be removed once you're done icing the cake.
18. Top the cake with the filling, spreading it evenly to the edges.
19. Center the second layer of cake atop the filling.
20. Spread the icing over the top and onto the sides of the cake.
21. Crumble the reserved cake, and gently press it onto the top and sides of the assembled cake.
22. Serve immediately, or within a couple of hours. For longer storage, refrigerate. This cake is best served the same day it's made, or within 24 hours. Freeze, well-wrapped, for longer storage. You may also choose to freeze individual slices — for those times when you HAVE to have a piece of chocolate cake!
Title: Icebox Banana Cake With Chocolate Cream
Ingredients:
- 1 sugar
- 2/3 butter
- 2 eggs
- 1 banana
- 1/4 sour cream
- 1 1/2 flour
- 1 baking soda
- 2 heavy whipping cream
- 4 powdered sugar
- 1 1/2 vanilla
- 3/4 banana
- 1 pecans
- 3 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine sugar, butter, and vanilla.
3. Beat until fluffy (about 2 minutes).
4. Add eggs one at a time.
5. Beat two more minutes.
6. Stir in mashed bananas and sour cream.
7. Fold in flour and baking soda.
8. Pour into two greased 8-inch round pans.
9. Bake 25-30 minutes.
10. While the cakes are cooling:
11. Beat whipping cream in a cold bowl on high until peaks form. Add sugar and vanilla. Beat till stiff peaks (2 minutes).
12. Add melted chips and mix well. Store in fridge until cakes are completely cool.
13. Place one cake on plate and frost. Place second cake on top and frost making sure to cover the sides. Store loosely wrapped in fridge.
14. Optional: Just before serving decorate with fresh banana slices, pecans, and chocolate chips.
Title: Ontario Berry Clafouti
Ingredients:
- 2 butter
- 1 granulated sugar
- 1 Quark
- 4 eggs
- 2 icing sugar
- 1/4 cornstarch
- 3 fresh lemon juice
- 2 lemon zest
- 1/2 berries
- 2
Instructions:
1. Preheat oven to 450°F.
2. Use about 1/2 tablespoon of butter to butter an 8-cup square baking dish; sprinkle with granulated sugar.
3. If quark seems moist, place in sieve; press with back of a spoon to remove as much moisture as possible.
4. In large bowl using electric mixer, beat together quark and remaining butter until well combined.
5. Beat in egg yolks, one at a time, beating well after each addition. Gradually beat in icing sugar; continue beating until mixture is very light.
6. Beat in cream, cornstarch, lemon juice and rind.
7. In separate bowl with clean beaters, beat egg whites until stiff peaks form.
8. Gradually fold whites into quark mixture until well combined.
9. Arrange fruit in bottom of prepared dish.
10. Spoon quark mixture over top. Bake for 25 minutes or until a toothpick inserted into centre of dessert comes out clean.
11. Serve warm with whipped cream.
Title: Steve's Tiramisu
Ingredients:
- 3 eggs
- 1/3 sugar
- 1 marsala wine
- 2 vanilla extract
- 1/2 mascarpone cheese
- 8 ladyfingers
- 1/8
- 24
- 8
Instructions:
1. Most of this recipe comes from the one on the side of the Belgioso mascarpone container ( the brand at stores around here), but with some changes. This recipe isn't an easy one - the most difficult part is properly saturating the ladyfingers without making them soggy - don't be upset if your first try doesn't come out so well.
2. In large bowl, combine 3 egg yolks, 1 tbs espresso, sugar, vanilla, and marsala wine. Beat ~3 minutes, and finally add mascarpone and beat 3-5 minutes more. Mixture should be slightly firm, and very tasty :). Add more sugar to suit your taste, I prefer 1/3 cup, some people like 1/2 cup.
3. In a separate bowl, add whipping cream & a pinch of sugar, whip until stiff peaks form.
4. Fold whipping cream into mascarpone mixture - should end up being fluffy but stiff.
5. Now, you need to layer the ladyfingers & mascarpone in a pan - I use a 8x8 glass pan, works perfect.
6. Here's the difficult part - your first layer should be ladyfingers soaked in espresso. I say soaked, but make sure they are not soggy. To soak the ladyfingers, I work with 1/2 a ladyfinger at a time, dipping each side for a split second, just enough to barely cover the top or bottom. If you soak it too much, just sqeeze the excess out like a sponge. If you don't get enough, use your fingers to drip some coffee on the ladyfinger, and sort of massage it inches Lay down 12 ladyfinger halves in the pan, and spread a layer of mascarpone mixure on top. Sprinkle cocoa on top of each layer.
7. Repeat for the next 3 layers.
8. Chill for at least 2 hours before serving.
9. Enjoy!
Title: Soft & Spicy Gingersnap Cookies
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 2 ginger
- 1 allspice
- 1 clove
- 1 1/4 dark brown sugar
- 1/4 sugar
- 3/4 butter
- 1 egg
- 1/4 molasses
- 1 crystallized ginger
Instructions:
1. Preheat oven to 300°F.
2. Sift together the flour, baking soda, ginger, allspice, and cloves.
3. In another bowl cream together the sugars and butter
4. Add egg, molasses and crystallized ginger and beat at medium speed for 2 minutes.
5. Add the flour mixture to the wet ingredients and mix until just blended.
6. Cover dough and chill for at least 30 minutes.
7. Lightly spray baking sheet with cooking spray.
8. Spoon balls of dough and roll in sugar.
9. Bake for 20 minutes.
10. Transfer cookies to another surface to cool.