lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Gingerbread
Ingredients:
- 2 1/2 flour
- 1/3 cocoa powder
- 2 baking powder
- 2 ground ginger
- 1 baking soda
- 1 ground cinnamon
- 1/2 butter
- 1/2 brown sugar
- 1 molasses
- 1 egg
- 1 boiling water
- 1 chocolate chips
- 3 butter
- 2 1/4 confectioners' sugar
- 3 water
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 10 cup bundt pan.
3. Sieve together flour, cocoa, baking powder, ginger, baking soda and cinnamon in a medium bowl; set aside.
4. Cream butter, sugar and molasses in large bowl with electric mixer on medium speed until smooth.
5. Beat in egg.
6. Add flour mixture alternately with water, stirring just until blended.
7. Stir in chips.
8. Pour into prepared pan
9. Bake 40 minutes or until toothpick inserted near center comes out clean.
10. Cool in pan 15 minutes.
11. Invert cake onto wire rack and let cool completely.
12. Meanwhile prepare vanilla butter glaze by mixing all ingredients until well blended and smooth.
13. Let stand for 5 minutes.
14. Spoon over completely cooled cake.
Title: Berry Apple Cookie Cobbler
Ingredients:
- 2 frozen mixed berries
- 1 granulated sugar
- 1/3 ground cinnamon
- 1 1/2 vanilla ice cream
- 1
Instructions:
1. Preheat over to 350 degrees.
2. In a large bowl, mix berries, apple filling, sugar, and cinnamon.
3. Transfer fruit mixture to a 8x8 2 inch baking dish.
4. Crumble cookie dough over fruit, covering thickly and completely.
5. Bake uncovered until crust is golden and crisp, and juices bubble thickly, about 45 minutes.
6. Serve warm with ice cream.
Title: Apricot Dumplings (Marillenknödel)
Ingredients:
- 5 butter
- 1 cottage cheese
- 2 salt
- 2 eggs
- 1 - 1 1/2 all-purpose flour
- 12 -14 fresh apricot
- 2 1/2 water
- 1/3 butter
- 1 margarine
- 3 granulated sugar
Instructions:
1. In a large bowl, combine 5 Tablespoons melted butter, cottage cheese, pinch of salt, eggs and enough flour to make a soft dough. Shape dough into a roll; cover and let stand 30 minutes.
2. Wash and dry apricots. Cut in halves; remove and discard pit. Place 1 sugar cube between each pair of apricot halves; set aside.
3. Bring water to a gentle boil; add 1 teaspoon salt.
4. On a lightly floured board, press or roll out dough to a 1/2-inch thickness. Cut into 2-inch squares. Place a stuffed apricot (2 halves with a sugar cube in the middle) in center of each square of dough. Press dough around fruit, covering completely. Add to gently boiling water; cook 8 to 10 minutes. Drain on paper towels; arrange on a platter.
5. Melt 1/3 cup butter or margarine in a medium skillet. Add breadcrumbs and 3 Tablespoons granulated sugar; sauté until golden brown. Sprinkle caramelized breadcrumbs over dumplings.
Title: Chocolate Chip Buttercream Frosting
Ingredients:
- 1/4 butter
- 3 confectioners' sugar
- 2 -3 milk
- 1 vanilla
- 1/4
Instructions:
1. In a medium sized bowl, cream softened butter with an electric mixer.
2. Thoroughly mix in sugar.
3. Add vanilla, enough milk to make frosting creamy and smooth. Blend in chocolate chips and frost.
Title: Key Lime Coolers
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 3/4 flour
- 1/4 cornstarch
- 1 lime peel
- 1/2 vanilla
- 1/2 sugar
- 2 powdered sugar
- 4 lime peel
- key lime juice
Instructions:
1. Beat butter & pwdered sugar thoroughly.
2. Stir in flour, corn starch,lime peel & vanilla until blended.
3. Shape into 1" balls.
4. Place 2" apart on ungreased cookie sheet.
5. Dip flat bottom of a galss into granulated sugar & then press it onto the dough making the cookies about 1/4" thick.
6. Bake at 350 in preheated oven for 9 - 11 minutes. Cookie edges should be very light brown.
7. Cool thoroughly on cookie racks.
8. Combine glaze ingedients and brush over completely cooled cookies.
Title: Creamy Marshmallow Dip (From Cooking Light)
Ingredients:
- 1/2 low-fat cream cheese
- 1/2 marshmallow creme
- 1/4
Instructions:
1. Combine all ingredients in a medium bowl.
2. Beat at low speed with an electric mixer until well blended.
3. Cover and chill for 2 hours.
Title: Frosted Brown Sugar Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 1/2 sour cream
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/2 brown sugar
- 2 milk
- 1 confectioners' sugar
Instructions:
1. In a small mixing bowl, cream butter and brown sugar. Beat in egg and sour cream; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
2. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for 9-11 minutes or until golden brown. Remove to wire racks to cool.
3. For frosting, in a small saucepan, melt butter over low heat; add brown sugar. Cook and stir for 2 minutes. Gradually add the milk. Bring to a boil, stirring constantly. Remove from the heat. Stir in confectioners' sugar. Cool for 20-30 minutes. Frost cooled cookies.
Title: Orange Crunch Cake
Ingredients:
- 1 graham cracker crumbs
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 butter
- 1 water
- 1/2 eggs
- 1/2 orange zest
- 1/3 orange zest
- 3 lemon zest
- 2 mandarin oranges
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour two 9-inch pans.
3. ----Crunch Layer----.
4. Combine the graham cracker crumbs, brown sugar, walnuts, and butter. Divide mixture evenly between the prepared pans. Set aside.
5. ---Cake----.
6. In a medium bowl, mix together cake mix, water, orange juice and oil until blended.
7. Beat in eggs, one at a time,then stir in the orange zest.
8. Pour mixture evenly over the crunch layer in the pans.
9. Bake in a preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
10. Allow to cool for 10 minutes, then invert onto a wire rack al cool completely before frosting.
11. ---Frosting----.
12. In a medium bowl, beat the vanilla frosting until light and fluffy, then mix in the whipped topping.
13. Stir in the orange and lemon zest.
14. Place one layer on cake plate, crunch side up, frost. Plasce second layer crunch side up and frost on top and sides.
15. Arange orange sections of top, then refrigerate.
Title: Whiskey Cake A.k.a. Bundt Surprise
Ingredients:
- 1 vanilla pudding mix
- 1 eggs
- 4 milk
- 9 walnuts
- 1 butter
- 1/2 sugar
- 1
- 1/2
- 3/4
Instructions:
1. Preheat oven 325°.
2. In a bowl, mix the cake mix, pudding mix, eggs, 1 oz whiskey, milk, oil and walnuts.
3. Grease and flour a tubed bundt pan.
4. Pour mixture and bake for 50-60 minutes.
5. Towards the end of the baking time for bundt in oven, combine butter, sugar and 1 cup (8 oz) whiskey in a saucepan on top of stove and bring to a boil.
6. Pour this mixture of glaze (must be boiling) over top of baked bundt as soon as it's taken out of oven.
7. Set for 2 hours then place in refrigerator until serving.
Title: Reese's Mini Pieces Oatmeal Cookies
Ingredients:
- 2/3 shortening
- 1/2 light brown sugar
- 1/3 granulated sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 2 milk
- 1 1/2 oatmeal
- 1 1/3
Instructions:
1. Heat oven to 350 degrees. Lightly grease cookie sheet.
2. Cream shortening, brown sugar, granulated sugar in large bowl until fluffy. Beat in egg and vanilla. Stir together flour, baking soda, salt. Add alternately with milk to sugar mixture. Stir in oats and andy pieces. Drop by scant 1/4 cupfuls or #16 scoop onto prepared pan.
3. Bake 12 to 15 minutes or until lightly browned. Cool 10 minutes on cookie sheet. Remove from cookie sheet to wire rack. Cool completely. About 1 dozen pieces.
4. ** I used parchment paper. **.
Title: Harvest Fruit Flan
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1 flour
- 1 cream cheese
- 1/4 sugar
- 1/2 pecans
- 3 orange zest
- 3 egg
- 1 plums
- 2 apples
- 2 maple syrup
- 1/4
Instructions:
1. Preheat Oven 375°F.
2. Beat butter and 1/3C sugar until light and fluffy.
3. Add flour,beat until well blended.
4. Spread dough onto bottom and 1 inch up sides of a 9-inch springform pan.
5. Beat cream cheese and 1/4C sugar, Add 1/4c of the pecans,the orange juice and peel;mix well,Add eggs beat just until blended.
6. Spread evenly onto crust; top with fruit.
7. Drizzle with syrup;sprinkle with remaning 1/4C pecans.
8. Bake 40 mins or until center is a;most set;Let stand 5 mins and cool before removing rim of pan.
9. Refrigerate 4 hours or overnight.
Title: Triple Chocolate Shortbread Sticks
Ingredients:
- 1 3/4 flour
- 3/4 powdered sugar
- 1/4 salt
- 1/8 butter
- 1 vanilla extract
- 1 white chocolate chips
- 1
Instructions:
1. Combine the flour, powdered sugar, and cocoa powder; set aside.
2. Cream the butter and vanilla with an electric mixer on medium-low speed until fluffy.
3. Gradually stir in the flour mixture until well blended.
4. Cover and chill dough for at least 30 minutes.
5. Preheat oven to 350°F.
6. Shape dough into 1" balls; shape balls into 2" logs about 1/2" thick.
7. Space 2" apart on ungreased cookie sheets.
8. Bake for 12 minutes, or until set.
9. Cool on cookie sheets for 2 minutes; transfer cookies to wire racks and cool completely.
10. Melt the white chocolate chips in a saucepan over very low heat, stirring, until smooth.
11. Place the sprinkles in a small bowl.
12. Dip each end of the cooled cookies into the white chocolate, then the sprinkles.
13. Return to the wire racks and let stand until the chocolate has set, about 25 minutes.
Title: Pecan Tassies
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 flour
- 1 egg
- 3/4 brown sugar
- 1 margarine
- 1 vanilla
- 1 salt
- 1/2 pecans
Instructions:
1. For the Dough -
2. Preheat oven to 325.
3. Blend Butter and cream cheese.
4. Stir in the flour.
5. Cover and CHILL for 1 hour.
6. On floured surface roll dough 1/8 inch thick.
7. cut into 3 in rounds.
8. pat into tart tins or mini muffin pans (makes 24).
9. For the filling - In small bowl stir together egg, brown sugar, butter, vanilla and salt until smooth.
10. Spoon 1 teaspoon pecans in pastry cup (muffin pan).
11. Fill about 3/4 the way full with the brown sugar mixture.
12. You can also add the pecans to the mixture and just spoon into the tart tins.
13. Bake 325 degree about 25 minutes.
14. Cover and store in fridge.
Title: 24 Hour Fruit Salad
Ingredients:
- 1 cream cheese
- 1 Cool Whip
- 1 crushed pineapple
- 3 apples
- 1 1/2 seedless grapes
- 2 mini marshmallows
- 1/3 pecans
Instructions:
1. Whip together cream cheese and Cool Whip.
2. Mix in pineapple, apples, grapes and marshmallows.
3. Sprinkle pecans over the top.
4. Refrigerate for 24 hours.
Title: Chocolate Chip Irish Cream Pound Cake
Ingredients:
- 1/4 cake flour
- 1 cake flour
- 2 3/4 baking powder
- 1 salt
- 1/2 fat free cream cheese
- 3/4 butter
- 10 granulated sugar
- 1 brown sugar
- 1 vanilla extract
- 1 eggs
- 3 irish cream
- 3/4 powdered sugar
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Combine chocolate chips and 1 teaspoon cake flour in a small bowl, toss. Set aside.
3. Lightly spoon 2 3/4 cups cake flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt. Set aside.
4. Place Cream cheese and butter in large bowl; beat with a mixer at high speed to blend. Add sugars and vanilla; beat until well blended.
5. Add eggs one at a time, beating well after each addition. With mixer on low, add flour mixture and liqueur alternatively to sugar mixture beginning and ending with flour mixture; beat well after each addition. Fold chocolate chips. POur batter in a 12 cup bundt pan coated with baking spray.
6. Bake for 55 minutes or until a wooden pick inserted in center comers out clean.
7. Cool 10 minutes on wire eack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Title: Not Your Grandma's Banana Pudding
Ingredients:
- 4 -5 bananas
- 1 Jello Instant Vanilla Pudding Mix
- 1 French vanilla instant pudding
- 1 banana instant pudding
- 8 cream cheese
- 14 sweetened condensed milk
- 1 Cool Whip
- lemon juice
Instructions:
1. Prepare all 3 boxes of pudding mix in same bowl as instructed on the box.
2. Let pudding chill in the refrigerator for 15-20 minutes.
3. Mix tub of Cool Whip and cream cheese with an electric mixer. Mix until smooth and creamy.
4. Once pudding mix is set, add the pudding and condensed milk to the Cool Whip and cream cheese mixture. Mix all together with electric mixer.
5. Slice bananas into 1" slices. Squeeze a small amount of lemon juice on the slices to prevent browning.
6. Use a 13x9 pan.
7. Layer cookies, pudding mix, bad banana slices. Make 3 layers. End with pudding layer.
8. Top with extra cookies and design with Cool Whip can.
9. Refrigerate approximately 1.5 hours.
Title: Italian Meringue Torta
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 4 cake flour
- 1/2 cake flour
- 2 baking powder
- 1 salt
- 1/4 vanilla
- 1/2 white sugar
- 4 vanilla
- 4 pecans
- 3/4 non-dairy whipped topping
- 1 mascarpone cheese
- 1/2 - 3/4 icing sugar
- 1/2 vanilla
- 6 fresh blueberries
- 2 crushed pineapple
- 1/4 strawberries
- 2 banana
- 1/2 blueberries
- 1/2 strawberry puree
- 10
- 1
Instructions:
1. Cake: Cream the butter with granulated sugar until creamy and smooth. Add in the egg yolks one at a time until combined.
2. Sift the measured cake flour with salt, and baking powder. blend flour into the egg mixture alternately with the milk and vanilla.
3. Pour into two 8 inch greased and floured cake pans, set aside.
4. Meringue: Beat the egg whites until frothy and gradually add in the white sugar a little at a time, beat in the vanilla, Continue beating until stiff peaks when the beaters are lifted. Fold in the amount of chopped nuts you desire either 1/2 cup or 3/4 of a cup.
5. Spread the prepared meringue over each cake evenly using it all.
6. Place cakes into a 350 degree preheated oven for 20 to 25 minutes until tester comes away clean and golden brown.
7. Remove baked cakes to cooling rack. Cool ten minutes, invert and completely cool on parchment covered wire racks.
8. Filling: Beat your 1/2 pint (250ml container) of liquid Nutri Whip into a large bowl, and beat until thick adding in 1 tablespoons of the powdered sugar to sweeten lightly. The powdered sugar is optional as the sugar free preserves added later will also sweeten.
9. Beat your 6 ounces mascarpone creamed cheese until light and fluffy adding in the other 1 tablespoons icing powder to sweeten, Again the powdered sugar is optional as the preseves will sweeten the filling. Beat in 2 tablespoon sugar free strawberry preserves ( jam or spread) the little bit of vanilla and continue to cream until mixture is light and smooth.
10. Fold in the blended cheese mixture into the peaked whipped cream mixture folding well.
11. Add in the well drained pineapple, the blueberries folding in well, but not breaking the berries.
12. Setting up the Layers: Place cooled cake layer meringue side down of serving platter.
13. Spread all the filling over the cake layer.
14. Place second cake layer on top of filling with meringue side up (this is top).
15. Place in refrigerator for a couple of hours to set and meld flavours.
16. Just before serving prepare garnishes.
17. Slice banana and dip into the reserved pineapple juice (this helps to prevent browning of fruit.
18. Slice strawberries into a fan shape leaving the end in tack and spread out.
19. Remove cake from fridge, around the outer edge place sliced bananas and then place the strawberries over bananas, marking into ten portions,,that way each portion has a couple of banana slices and a full strawberry fan.
20. Slice and place on individual serving plates that have a squeeze of strawberry puree and chocolate syrups. Scatter a few blueberries also onto plates with a sprig of fresh mint.
21. Enjoy.
Title: Sour Cream Pear Pie
Ingredients:
- 2 fresh pears
- 1/2 sugar
- 1 egg
- 1 flour
- 1 sour cream
- 1 vanilla
- 1 salt
- 1 sugar
- 1/2 flour
- 1/3 butter
- 1/4
Instructions:
1. Preheat oven to 350.
2. combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust.
3. bake 25 minutes.
4. while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely.
5. enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.
Title: V's Walnut Crescent Cookies
Ingredients:
- 1 butter
- 1/4 confectioners' sugar
- 1 1/2 vanilla extract
- 1/2 cinnamon
- 2 1/4 all-purpose flour
- 1/2 walnuts
Instructions:
1. Cream butter with the 1/4 cup of sugar and blend well.
2. Combine flour and cinnamon.
3. Add flour mixed with cinnamon (a bit at a time) and mix well. Add extract and stir in nuts.
4. Shape teaspoonfuls of dough into crescent shapes and bake on an ungreased cookie sheet at 325°F for 18-20 minutes. Let cookies cool for about 5 minutes and then coat well with powdered sugar.
5. Variation: roll dough into 1-inch balls and bake (same as above). When cookies are cool, GENTLY roll in confectioners' sugar until coated well.
Title: Christmas Cherry Chocolate Mini-Muffins
Ingredients:
- 1/4 butter
- 1 margarine
- 3/4 cream cheese
- 1/4 all-purpose flour
- 2 confectioners' sugar
- 1/2 vanilla
- 2/3 granulated sugar
- 1/3 maraschino cherry
- 1/4 butter
- 2 margarine
- 1 egg
- 1/2 confectioners' sugar
- 1 -2 maraschino juice
Instructions:
1. Heat oven to 350 degrees. In large bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed, or mix with spoon. Stir in flour, 1/4 cup confectioner's sugar, 2 tablespoons cocoa and the vanilla.
2. Place mini foil or paper baking cups, if desired, in each of 24 mini-muffin cups. (If not using baking cups, grease the muffin pan cups.) Divide dough into 24 equal pieces. Press each piece in bottom and up side of muffin cup. In small bowl, mix all fill ingredients. Spoon about 2 teaspoons filling into each cup.
3. Bake 16-19 minutes or until almost no indentation remains when filling is touched lightly. Do not overcook! Cool 1 hour; loosen from cups with tip of knife. Remove from pan to wire rack.
4. In small bowl, mix 1/2 cup confectioner's sugar and the cherry juice until smooth and spreadable. Drizzle glaze over cookies; sprinkle with a few additional chopped cherries.
Title: Chamorro Latiya Dessert
Ingredients:
- 1 evaporated milk
- 1 2/3 water
- 1/4 cornstarch
- 6 sugar
- 2 vanilla extract
- 2 butter
- 2 eggs
- ground cinnamon
Instructions:
1. Prepare the cake portion by slicing the cake into 1/4-inch thick by about 3-inch long slices. This is just approximate -- Layer the slices onto a platter, overlapping each piece just a bit. Make sure that the platter has a little lip to contain the custard and keeping it from spilling over. Completely cover the platter with the sliced cake. Cover and set aside.
2. Make the custard by combining in a sauce pan, 1 1/3 cups water, bring this almost to a boil. Add the evaporated milk and the sugar. Mix the remaining water with the cornstarch and vanilla. Gradually add this to the milk mixture, making sure to stir constantly so not to scorch the custard.
3. Once thickened, remove from heat and add the butter; whisk in the beaten eggs a little bit at a time, making sure to stir constantly and combine well. Pour the hot custard over the prepared cake and spread over to completely cover the cake slices.
4. Sprinkle the cinnamon over the entire custard and let set. The amount depends on how much you like cinnamon. You could place this in the refrigerator or keep at room temperature, and once cooled completely, it's ready to serve.
5. I hope you enjoy this dessert as much as the islanders do -- .
6. Variation: This dessert can also be prepared using pound cake or the recipe for Brojas cake, that I also have posted.
Title: Banana Cupcakes
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 banana
- 1/4 buttermilk
- 2 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 butter
- 2 1/2 margarine
- 3 confectioners' sugar
- milk
Instructions:
1. In a large mixing bowl, cream shortening and sugar.
2. Add the eggs, vanilla, bananas and buttermilk.
3. Combine the flour, baking powder, baking soda and salt; add to banana mixture.
4. Fill 18 paper-lined muffin cups two-thirds full.
5. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean.
6. Remove to wire racks to cool completely.
7. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency.
8. Frost cupcakes.
Title: Al's Reduced Sugar Vasilopita
Ingredients:
- 175 butter
- 1 brown sugar
- 4 eggs
- 3 cake flour
- 1/2 vanilla essence
- 1/3 cinnamon
- 1 1/2 ground cloves
- 1/2 baking powder
- 2/3 salt
- 1/2 cognac
- 1 orange zest
- 1 walnuts
- 1 icing sugar
- 2
Instructions:
1. Instructions: ( i guess just use your usual method of baking a cake, i couldnt really read the instructions in greek so i didnt bother to follow the steps).
2. Just note that if you have a mixer - good for you, i did mine by hand, woe is me. And when i say 'cup' in measurement, i mean a regular coffee mug not dainty teacup.
3. Mix the sugar and butter till combined well, or sugar is melted.
4. add egg yolks, mix.
5. add sifted flour mixed with the baking powder and baking soda into mixture.
6. add milk, mix.
7. add orange juice, mix.
8. add cinnamon, vanilla, clove, salt, mix well.
9. fold in beaten stiff egg whites, cognac, orange zest, just just enough to combine.
10. add walnuts, mix.
11. line pan with baking paper - i didnt have to grease mine, but whatever floats your boat.
12. pour half the mixture in pan, drop the foil wrapped coin somewhere off-center and cover with remaining mixture.
13. bake in center of preheated oven - 175C for about 1 hour ( if it is browning too soon, move the tray to lower position).
14. Remove from pan to cool on rack.
15. Dust with icing sugar or glaze or ice as preferred.
Title: Hazelnut Meringue Roulade Withe Raspberries
Ingredients:
- 4 caster sugar
- 8 hazelnuts
- 2 fresh raspberries
- 10
- 7
Instructions:
1. Preheat oven to 200c.
2. Line a 9x13 Swiss roll tin with baking parchment.
3. Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff.
4. Gradually add the sugar a teaspoon at a time, whisking well between each addition.
5. The meringue is ready when it is glossy and very stiff.
6. Spread the mixture into prepared tin and sprinkle with hazelnuts.
7. Bake for 8 mins or until very golden.
8. Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment.
9. Remove the paper from the base of the meringue and allow to cool for ten mins.
10. Spread the whipped cream over the meringue and scatter over the raspberries.
11. Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade.
12. Wrap in non-stick baking parchment and chill well before serving.
13. To serve unwrap and cut in slices.
Title: Blueberry Whoopie Pies
Ingredients:
- 2 flour
- 1 cinnamon
- 1/2 ground ginger
- 1/2 baking soda
- 1/4 ground nutmeg
- 1/4 salt
- 1/8 ground cloves
- 3/4 butter
- 1 brown sugar
- 1 egg
- 2 molasses
- 1/2 sour cream
- 1 cream cheese
- 1 marshmallow creme
- 2 blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
3. In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
4. Add brown sugar and beat 3-4 minutes or until creamy.
5. Add egg and molasses, and beat until well blended.
6. With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
7. Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
8. Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
9. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
10. Prepare filling:
11. In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
12. Reduce speed to low, add marshmallow creme and beat until just blended.
13. Fold in blueberries.
14. Spread 1/4 cup filling on flat side of half of cakes.
15. Top each with plain cake, flat side down, pressing lightly.