lumicero/recipes-ing2inst huggingface dataset:
Title: Edible Cookie Bowl
Ingredients:
- 1 1/4 flour
- 1/2 salt
- 1/4 margarine
- 1/2 sugar
- 4 egg
- 2/3 vanilla
- 1
- 1/2
Instructions:
1. In a medium bowl, mix together flour, cocoa powder, almonds and salt.
2. In a large bowl, using an electric mixer set on medium speed, beat together margarine, sugar, egg, and vanilla until light and fluffy.
3. Beat in flour mixture.
4. Preheat oven to 350 degrees.
5. Roll dough out to 1/8 inch thickness.
6. Using a 1-½ inch cookie cutter with scalloped edges, cut out shapes.
7. Cover prepared loaf pan with cutouts, overlapping them slightly.
8. Bake cookie bowl until edges are firm, about 10-12 minutes.
9. Transfer pan to a wire rack and cool completely.
10. To remove the cookie bowl, carefully lift it off the foil-lined loaf pan.
11. Remove foil.
12. Arrange other cookies or goodies in the cookie bowl.
13. Cover loosely with plastic wrap until ready to serve.
Title: Pumpkin Pudding Squares
Ingredients:
- 14 1/2 canned pumpkin
- 1 1/4 sugar
- 1 flour
- 1/2 margarine
- 1/4 eggs
- 1 1/2 vanilla
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 baking soda
- 1/8 salt
- 1/8
Instructions:
1. Preheat oven to 450.
2. Grease a 9x9 pan.
3. In large mixing bowl at medium speed, beat pumpkin, evaporated milk, sugar, flour, margarine, eggs, vanilla, nutmeg, cinnamon, baking soda and salt for 1 minute or until smooth and well blended.
4. Pour into pan.
5. Bake for 30-35 minutes or until toothpick comes out clean.
Title: Easy Snack Cake
Ingredients:
- 2 eggs
- 1 granulated sugar
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 margarine
- 1 butter
- 1/2 pecans
- 1
Instructions:
1. Beat eggs with sugar.
2. Add remaining ingredients and mix well.
3. Pour into well greased 8 x 8-inch pan.
4. Bake at 325°F for 30 minutes or until tests done.
Title: Exotic Orange Blossom Water and Rose Water - Make Your Own!
Ingredients:
- orange
- distilled water
Instructions:
1. How to go about making your delicious Rose and Orange Blossom water:
2. Pick your petals and blossom early in the morning, ideally those which have been grown completely organically.
3. Rinse the petals and blossom carefully in cold water, taking care to remove all dirt and any pesky insects.
4. Crush the petals or blossom with a mortar and pestle, and leave them to rest for a few hours, place them in a jar with some distilled water - don’t go overboard with the water as you can always add more later.
5. Leave the jar, with the lid on, in the sun for a couple of weeks, and check the scent. If it is too weak, continue to leave in the sun for another week or so.
6. Experiment with the quantities of water and petals to see what works for your water, and voila, you will be known as a culinary genius. Good luck and happy cooking!
Title: Pumpkin Cake Squares
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1/4 allspice
- 1/4 ginger
- 4 eggs
- 1 sugar
- 1 2/3 pumpkin
- 1 butter
- 6 confectioners' sugar
- 1 1/2 cream cheese
- 8 vanilla
- 1
Instructions:
1. For Cake Squares - mix dry ingredients together and set aside.
2. In separate bowl - mix wet ingredients and blend well. Slowly add dry mix and mix until well blended.
3. Pour into large sheet cake pan that is well greased and floured.
4. Bake at 350 degrees for 30 to 35 minutes.
5. For Frosting - Blend butter and sugar on medium speed, add cream cheese and vanilla and blend until smooth. Spread over cake after it has cooled and cut into squares.
Title: A Few (Really) Good Men
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 1/2 orange zest
- 2 dark corn syrup
- 3 flour
- 2 baking soda
- 2 cinnamon
- 1 ginger
- 1/2 ground cloves
- 1/2 salt
Instructions:
1. Cream the butter and the sugar in a large bowl.
2. (I find it easier if I melt the butter a little bit before adding to the sugar).
3. Add the egg and mix well.
4. Mix in the orange peel (sometimes I also add a tsp or so of fresh juice from the orange for extra flavor) and corn syrup.
5. In separate bowl, mix flour, baking soda, cinnamon, ginger, cloves and salt.
6. Add flour mixture, a little at a time, to wet ingredients until well combined.
7. (I find it easier to work with when mixed by hand as opposed to using a mixer).
8. Chill dough overnight or at least 3 hours.
9. Preheat oven to 375 degrees F (190 degrees C).
10. Roll dough out 1/4" thick and cut to desired shapes.
11. Place cookies 1" apart on prepared cookie sheets.
12. Bake at 375 degrees for 10-12 minutes.
13. (cookies spread out a little, so make sure you leave enough space around edges).
Title: Mini Biscotti
Ingredients:
- 1 canola oil
- 0.5 powdered sugar
- 1 - 1 1/2
- 1/4
- 3 3/4
Instructions:
1. Preheat oven to 300°F Cut the snack bars lengthwise and place on cookie sheet. Bake in oven for 10-15 minutes or until bars are a little dried out. Set aside to cool.
2. toppings:.
3. Mix chocolate chips with oil in microwavable bowl. Microwave for 30 seconds and stir. Continue to microwave at 30 second intervals until chocolate is smooth and creamy (1 1/2 minutes).
4. A little at a time, add apple juice concentrate to powdered sugar until it forms a spoonable glaze.
5. Line a cookie sheet with waxed paper. Drizzle chocolate or apple glaze onto mini biscotti or dip the ends into the glazes, allowing the excess to drip off. Place in refrigerator to set, about 10 minutes. Serve at room temperature.
Title: Raspberry Sticks
Ingredients:
- 1 butter
- 1/2 shortening
- 1 sugar
- 1 vanilla
- 1/2 salt
- 3 1/2 flour
- 2/3 white chocolate chips
- 1/4 shortening
- 1
- 2
Instructions:
1. In a large mixing bowl, beat butter and 1/2 cup shortening. Add sugar, vanilla, and salt. Beat until well combined.
2. Beat in flour. Knead dough together until well blended and shape into a ball. Set aside.
3. Combine preserves, apricots, and orange peel.
4. Divide dough in half. Roll each half between pieces of wax paper to a 6x12 inch rectangle. Remove top wax paper.
5. Spread preserve mixture lengthwise on half of each rectangle of dough, to within 1/2 of edges. Fold dough over filling and seal edges. Use the wax paper to invert onto a greased cookie sheet and use fork tines to reseal edges.
6. Bake at 375°F for 20-25 minutes. Cool on cookie sheet on a wire rack.
7. When cool, cut each square of dough into 3/4 inch wide sticks. Put sticks on the cookie sheet and bake at 375°F for 8-10 minutes or until crisp. Cool on a wire rack.
8. In a microwave-safe bowl, microwave the white chocolate chips and 2 tablespoons shortening for 2 minutes or until melted, stirring twice. Dip cookies in this mixture, then in decorating sugar. Cool on waxed paper.
Title: Apricot Vienna Rolls
Ingredients:
- 1/2 cream cheese
- 1 butter
- 6 flour
- 1 egg
- 2 sugar
- 1 cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F; line cookie sheets with parchment paper& set aside.
2. In a small saucepan, cook the chopped apricots and preserves until melted, and apricots are soft. Chill in refrigerator.
3. In a mixing Bowl, combine cream cheese, butter and flour into a stiff dough. Divide into 2 equal disks, wrap in plastic wrap and chill (atleast 1 hour).
4. When dough is thoroughly chilled, cut each disk into 4 sections. Roll each section into a thin round, and cut into 4 or 6 wedges.
5. Place approximately 1 tsp of preserve mixture on outer edge (wide, rounded side) of rolled dough. Moisten point of dough with a little water. Roll dough over the preserves, tucking in the sides& continue to roll to the point. Continue until all dough has been used up.
6. Place each cookie on parchment-lined cookie sheet; brush with beaten egg and sprinkle with Cinnamon Sugar.
7. Bake 15-20 minutes or until light golden brown. Cool on wire rack.
Title: Gingerbread Chocolate Chip Cookies
Ingredients:
- 3/4 sugar
- 2/3 flour
- 2 baking soda
- 1 ground ginger
- 1 1/2 cinnamon
- 2 nutmeg
- 1/2 clove
- 1/2 vanilla extract
- 2 salt
- 1/2 butter
- 1/2 molasses
- 1/4 egg
- 1
Instructions:
1. Mix together flour, baking powder, ginger, cinnamon, nutmeg, and clove.
2. To the softened butter add the molasses and the vanilla extract.
3. Beat the egg, and add it to the butter/molasses mixture. Mix well.
4. Add the liquids to the bowl of flour/baking powder/spices and mix well.
5. Add the chocolate chips.
6. Shape the dough into small cookies. (Thicker cookies will be chewier.).
7. Bake 8-10 minutes at 350-F.
Title: Tassies
Ingredients:
- 1 butter
- 2 cream cheese
- 2 flour
- 1 egg
- 3/4 light brown sugar
- 1 butter
- 3 salt
- vanilla extract
- pecans
Instructions:
1. Mix butter, cream cheese and flour until smooth for the crust.
2. Line mini muffin tins with dough.
3. Sprinkle a few pecans on dough in muffin tins.
4. Fill cups 2/3 full with filling.
5. Spread a few nuts on top of each.
6. Bake at 350 for 15-17 minutes.
7. Lower temperature to 250 for 10 minutes.
Title: Apple Puffs
Ingredients:
- 1 sugar
- 1 water
- 1/2 apples
- 1 1/2 flour
- 1 1/2 baking powder
- 2 salt
- 1/2 shortening
- 1/2 milk
- 3/4 butter
- 2 sugar
- 2 cinnamon
- 1/2
Instructions:
1. boil together sugar and water and food coloring 5 minutes.
2. use 8x12 " baking dish.
3. slice and peel apples in dish.
4. pour syrup over apples.
5. mix up dough.
6. sift dry ingredients.
7. cut in shortening into flour mixture add milk.
8. drop 12 spoonfuls of dough on apples.
9. make dents in dough.
10. and put dab of mixture on each one.
11. use melted butter for topping mix with sugar and cinnamon.
12. bake 25- 30 minutes at 350 degrees will still be saucy ,really rich and sweet.
Title: Creamsicle Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 1/4 sugar
- 2 baking powder
- 2 vanilla extract
- 4 eggs
- 2 1/4 all-purpose flour
- 1/2 milk
- 1/2 orange zest
- 2 heavy cream
- 1 1/2 confectioners' sugar
- 1/2 orange zest
- 1 orange zest
Instructions:
1. Heat oven to 350°F Line 24 regular-size (2 1/2-in.-diameter) muffin cups with paper or foil liners.
2. Beat butter, sugar, baking powder, vanilla, orange juice and zest in a large bowl with mixer on high 3 minutes or until fluffy. Add eggs, 1 at a time, beating well after each. On low speed, beat in flour in 3 additions alternately with milk in 2 additions, just until blended, scraping sides of bowl as needed. Spoon evenly in muffin cups.
3. Bake 22 to 25 minutes until a wooden pick inserted in center of cupcakes comes out clean and tops are golden. Cool in pans on a wire rack 5 minutes before removing from pans to rack to cool completely.
4. Frosting: Beat ingredients labeled frosting in medium bowl on medium-high speed until soft peaks form when beaters are lifted. Tint with food color; beat just until blended. Frost and garnish cupcakes.
Title: Earl Grey Poached Pears With Brown Basmati Rice Pudding
Ingredients:
- 4 water
- 1 sugar
- 6 black peppercorns
- 1 3/4 plums
- 1 brown basmati rice
- 2 water
- 4 maple syrup
- 1/2 sea salt
- 1/4
Instructions:
1. Combine water and tea in a small container. Cover and refrigerate overnight.
2. Strain the tea and throw out tea leaves.
3. Combine the liquid, sugar, peppercorns in a large pot and bring to a boil, before simmering. Slip in the plums, making sure they are snuggled in a single layer. Cook for 30 minutes, or until the plums are tender, but not falling apart.
4. Remove from heat, and let cool until syrup forms, carefully removing the peppercorns.
5. Soak the rice for 1 hour in cold water, and then drain. Combine with 2 cups water in a large, deep pot and bring to a boil, covering the a lid. Turn the heat on low and let it simmer until just tender (it's okay if there is still some water).
6. Add the milk, maple syrop and sea salt, stirring frequently until thickened and smooth, about 30-45 minutes. The mixture should be a little thinner than what you should expect rice pudding to be, as it will thicken as it cools.
7. Transfer into a shallow dish and serve it at room temperature with the pears.
Title: Lemon Madeleines
Ingredients:
- 1 butter
- 1 egg
- 1 sugar
- 1 lemon, juice and zest of
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1 lemon zest
- confectioners' sugar
- lemon, juice and zest of
Instructions:
1. For the madeleines:
2. Melt the butter in a small saucepan over low heat.
3. Beat the eggs with the sugar in a bowl until pale, about 5 minutes. Add the lemon zest and juice and the vanilla. Stir in the flour and baking powder, and then the melted butter.
4. Butter and flour two 12-cookie madeleine molds. (Traditionally, these have the shape of small shells.) Pour the batter into the molds, filling them three-quarters of the way. Refrigerate for at least 2 hours.
5. Preheat the oven to 425 degrees F (220 degrees).
6. Bake the madeleines for 5 minutes, then turn down the oven temperature to 350 degrees F (180 degrees C) and bake until golden brown and puffed in the center, about 10 minutes more.
7. For the lemon glaze:
8. Mix the confectioners' sugar and lemon juice in a bowl. Before serving, dip the top of each madeleine in the lemon glaze. Garnish with lemon zest.
9. Cook's Note:
10. Letting the batter rest in the refrigerator and then baking them at a high temperature will help the madeleines rise.
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 2 1/2 - 3 powdered sugar
- 1 vanilla
- 1/4 butter
- 1
Instructions:
1. Beat cream cheese and butter together until smooth.
2. Add sugar and vanilla and blend well.
3. Fold in nuts.
4. Spread on cooled cake.
5. Should be enough to spread between layers if a 2 layer cake is made.
Title: Soft Pumpkin Yummy Cake
Ingredients:
- 250 flour
- 2 baking powder
- 84 butter
- 70 sugar
- 1/2 vanilla bean
- 2 eggs
- 400 pumpkin
- 100 raisins
Instructions:
1. In a bowl mix flour and baking powder. Set aside.
2. In another bowl cream butter, sugar and vanilla. Stir in egg yolks.
3. Beat egg whites until stiff. Fold into butter-sugar mixture carefully.
4. Then fold in flour mixture and add the pumpkin. If the dough is too thick add 3 tbs water to it.
5. Now you can add in any or none of the add-ins listed above (you may also sub other dried fruits or nuts of your choice for the ones listed).
6. Fill into a greased baking tin (you can either use a loaf pan of 1.5 l or a bundt cake pan of 20cm in diameter).
7. Bake in the pre-heated oven at 180°C/350°F for 55-65 minutes. Let cool a little in the pan and then invert onto a wire rack to cool completely.
8. If you like dust with some icing sugar before serving.
Title: Healthy Grape-Nuts Oatmeal Cranberry Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 unsweetened applesauce
- 1 ground flax seeds
- 2/3 brown sugar
- 2/3 granulated sugar
- 1 egg
- 1 vanilla
- 2 quick-cooking oats
- 2 dried cranberries
- 1
Instructions:
1. Preheat oven to 375°F.
2. Mix flour and backing soda in small bowl.
3. In separate bowl, mix applesauce and flax seed.
4. Gradually add sugars, beat until well mixed.
5. Beat in egg and vanilla.
6. Gradually add flour mixture, beating well after each addition.
7. Stir in oats, cereal and cranberries.
8. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
9. Bake 8 minutes or until lightly browned.
10. Cool 1 minute, remove from cookie sheets.
11. Cool completely on wire racks.
12. Enjoy.
Title: Plain Gooey Bars
Ingredients:
- 1 egg
- 1 unsalted butter
- 1/2 powdered sugar
- 1 eggs
- 2 cream cheese
- 8 powdered sugar
- 1/4
Instructions:
1. Combine the 1st 3 ingredients
2. Press into the bottom of a 9x13 pyrex dish.
3. Combine the eggs, cream cheese, and box of powdered sugar ingredients with a mixer and pour over crust.
4. Bake 35 minutes until the top is lightly brown and slightly puffy.
5. Sift powered sugar on top and let cool COMPLETELY before cutting.
Title: Mojhy Apples ( Pennsylvania Dutch Candied Apples)
Ingredients:
- 10 apples
- 1 sugar
- 1 corn syrup
- 10
Instructions:
1. Wash apples, remove stems and replace with popsicle stick pushed halfway into the apple.
2. Combine sugar and corn syrup in a deep pan and stir slowly over low heat until thoroughly dissolved.
3. Let boil to 300F on candy thermometer or until a small quantity becomes brittle when dropped into cold water.
4. Remove pan from heat and place over boiling water (to keep the candy from hardening too quickly).
5. Dip apples in the candy syrup and twirl in a circular motion until completely covered.
6. Place on a buttered pan with the sticks upright and permit to cool.
Title: Lime Meltaways
Ingredients:
- 12 unsalted butter
- 1 confectioners' sugar
- 2 limes
- 2 lime juice
- 1 pure vanilla extract
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 2 cornstarch
- 1/4 salt
Instructions:
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla; beat until fluffy.
2. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined.
3. Between two 8-by-12-inch pieces of parchment paper, roll dough into two 1 1/4-inch-diameter logs. Chill at least 1 hour.
4. Heat oven to 350°F Line two baking sheets with parchment. Place remaining 2/3 cup sugar in a resealable plastic bag. Remove parchment from logs; slice dough into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 inch apart.
5. Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
Title: Melrose Tarts
Ingredients:
- 1/2 honey
- 1/2 lemon juice
- 8 marmalade
- 2 ground ginger
- 1/4 ginger
Instructions:
1. Preheat oven to 350° F.
2. Roll out the pastry, and line small pie tins or large muffin tins.
3. Trim the edges and reserve the extra pastry.
4. Sprinkle the breadcrumbs evenly over the pastry base.
5. Warm the honey and marmalade very gently in a saucepan over a very low heat.
6. Stir in the lemon juice and ginger.
7. Pour the mixture over the breadcrumbs.
8. Roll and cut the leftover pastry into small rounds to cover the individual tarts.
9. With a sharp knife, make a small slit or two in the top of each one.
10. Bake for 25 to 30 minutes until golden brown.
11. Serve hot or cold with whipped heavy cream.
Title: Gateaux Bonbons
Ingredients:
- 2/3 butter
- 1 sugar
- 1 egg
- 1 cream cheese
- 1 lemon, rind of
- 1/2 lemon juice
- 2 flour
- 1/2 baking powder
- 1/2 salt
- 1/8 baking soda
- 3 orange marmalade
- 3/4 confectioners' sugar
- 1 1/2 salt
- 3 vanilla
- water
Instructions:
1. Mix butter, sugar, egg, cheese, lemon peel and lemon juice until light and fluffy.
2. Stir in flour, baking powder, salt and soda thoroughly into butter mixture.
3. Cover& chill the dough at least 3 hours.
4. Heat oven to 350 degrees.
5. Roll about 1/4 of dough at a time 1/8 inch thick on floured board.
6. (Keep remaining dough chilled.) Cut into 1-inch rounds.
7. Place half the rounds on lightly greased baking sheet.
8. Spoon about 1/4 teaspoon marmalade on center of each round; cover with remaining rounds.
9. Press edges with floured finger to seal.
10. Bake 8 to 10 minutes or until edges are light brown.
11. Continue until all the dough is used up.
12. Cool and then frost with the Creamy Icing.
13. Easy Creamy Icing: Mix until smooth and of spreading consistency.
14. I add a few drops of two different food colours to this icing, half one colour, half another, have fun with it!
15. The colouful icing is what makes it look like a bonbon!
Title: Chipits No-Bake Jumbo Crispies
Ingredients:
- 1 peanuts
- 1
- 2
- 3
- 1/2
Instructions:
1. Melt Chipits jumbo chip and peanut butter chips with oil over hot water.
2. Stir in corn flakes and peanuts.
3. Drop by teaspoonful into prepared muffin cups.
4. Store in refrigerator.
Title: Molasses Cookies
Ingredients:
- 3/4 butter
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 3 baking soda
- 1/2 salt
- 1 clove
- 1 cinnamon
- 1/2 ginger
- granulated sugar
Instructions:
1. In mixing bowl, cream together butter, sugar, molasses and egg. Sift together flour, baking soda, spices and stir them into creamed mixture. Place in refrigerator for 1/2 to 3/4 of an hour to cool dough.
2. Scoop dough up by the teaspoonful, roll into little balls, and roll balls in granulated sugar.
3. Place them on greased baking sheets 2 inches apart to accommodate spreading.
4. Bake at 350F for 12 minutes, or until cookies are flat. Allow to cool for 5 minutes before removing from sheets.
Title: Blueberry Blackberry Shortcakes
Ingredients:
- 2 flour
- 1/4 sugar
- 1 fresh lemon rind
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 1/2 fat-free buttermilk
- 1 water
- 1 sugar
- 2 sugar
- 3 lemon juice
- 1/2 cornstarch
- 2 fresh blackberries
- 2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
4. Cut in chilled butter with a pstry blender or 2 knives until the mixture resembeles coarse meal.
5. Add buttermilk, stir just until moist.
6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
7. Pat dough to a 1/2 inch thickness; cut with a 3 inch biscuit cutter to form 8 dough rounds.
8. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
9. Combine water and egg white, stirring with a whist; brush over dough rounds.
10. Sprinkle evenly with 2 teaspoons sugar.
11. Bake at 400 degrees for 13 minutes, or until golden.
12. Remove from oven, and cool on a wire rack.
13. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice and cornstarch in a small saucepan.
14. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
15. Place in a large bowl; add remaining 2 cups blueberries and blackberries, stirring to coat.
16. Cover and chill.
17. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
18. Top each serving with 2 tbsp whipped cream and top half of shortcake.
Title: Best Ever Chocolate Cake
Ingredients:
- 2 sugar
- 1 eggs
- 2 buttermilk
- 1 flour
- 3 baking soda
- 2 salt
- 1/2 boiling water
- 5 vanilla
- 1
- 2
Instructions:
1. Combine and pour into a greased and floured 9 x 13 glass pan. Bake in 350 degree oven for 30-45 minutes until done. (Cake tester comes out clean).
2. For Cupcakes:.
3. Use 1/4 cup to pour batter into the paper lined cupcake tins.
4. Bake in 350 degree oven for 13-15 minutes. When you touch the center of the cupcake it should bounce back.
5. Both can be frosted with Cream Cheese Frosting.
Title: Flourless Almond Chocolate Cake
Ingredients:
- 1/2 butter
- 10 almond paste
- 1 confectioners' sugar
- 3 granulated sugar
- 3/4 eggs
- 4 vanilla extract
- 1 salt
- 1/2
- 1/3
- 16
Instructions:
1. Coat a 9" springform pan with cooking spray.
2. Microwave butter and chocolate together on high for one minute.
3. Keep heating at 30 second intervals until melted.
4. Then, stir until smooth.
5. Meanwhile, heat oven to 375 degrees F.
6. Knead Confectioner's sugar and almond paste.
7. Roll out into an 8" circle.
8. Beat granulated sugar into chocolate mixture until smooth.
9. Add eggs, one at a time, beating after each addition until well blended.
10. Beat until light and airy about 2 minutes.
11. Beat in vanilla and salt.
12. Sift the cocoa powder over the top of the chocolate mixture; beat on low speed until blended, about 1 minute.
13. Pour half of batter into pan, then fit almond paste round on top.
14. Spoon remaining batter over almond paste and smooth with a spatula.
15. Gently arrange almonds on top.
16. Bake in 375 oven for 30 minutes.
17. Remove the pan to wire rack and let it cool to room temp.
18. Then, refrigerate for 2 hours.
19. Remove side of pan.
20. Now, it's ready to frost or sprinkle with Confectioner's sugar or just eat!