lumicero/recipes-ing2inst huggingface dataset:
Title: Coffee Swiss Roll
Ingredients:
- 1 butter
- 3 eggs
- 3 sugar
- 1 coffee
- 3 flour
- 1 salt
- 1 heavy cream
- 6 chocolate
- 2/3
- 1
- 4
Instructions:
1. Preheat oven to 425°F.
2. Butter an 8x12 pan or use silpat and line with waxed paper or parchment.
3. Put the eggs, sugar and coffee essence in a large bowl over a pan of hot water and whisk until the mixture is pale and leaves a thick trail.
4. Remove from the heat and sift half the flour and salt over the egg mixture. Fold it in, carefully.
5. Repeat with the remaining flour and add the hot coffee.
6. Turn the mixture into the prepared pan, tilting it until evenly covered.
7. Bake just above the center of the oven for 10 minutes or until well risen and springy.
8. Have wax or parchment paper drenched in sugar at the ready. Turn the sponge cake onto the paper and foll at once from the short side.
9. Cool on a wire rack covered with a dish cloth. Be sure to put the loose end down.
10. Whip the cream and liqueur together.
11. Warm the jam.
12. When cold, carefully unroll the cake and remove the paper.
13. Brush with the warm jam and then spread with the cream mixture.
14. Re-roll.
15. Sprinkle grated chocolate on top.
Title: Thermomix Chocolate Almond Cake - Vegan and Gluten-Free
Ingredients:
- 250 dark chocolate
- 250 sugar
- 250 margarine
- 200 tofu
- 300 water
- 1/4 egg substitute
- 2 baking powder
- 20 cocoa powder
- 2
Instructions:
1. Preheat the oven to 180.
2. Grind almonds 5-10 seconds/speed 6. Tip out, set aside.
3. Grind chocolate 5-10 seconds/speed 8. Tip out into the same bowl with the almonds.
4. Place all remaining ingredients into TM bowl. Mix 20 seconds/speed 7.
5. Turn speed down to 4 and add the chocolate and almonds through the hole in the lid. Mix about 30 seconds.
6. Pour into a lightly greased, paper-lined 9 inch square pan.
7. Bake 1 hour - 1 hour 10 minutes. The center will be quite soft and the edges will be crispy. They have a brownie consistency.
Title: Retro Ambrosia
Ingredients:
- 1/2 cream cheese
- 1/2 sour cream
- 1 light brown sugar
- 2 light brown sugar
- 1 fresh lemon juice
- 1 fresh pineapple
- 2/3 maraschino cherry
- 3 oranges
- 2 grapefruits
- 1 pecans
- 1 coconut
Instructions:
1. Combine the cream cheese, sour cream, brown sugar, and lemon juice in a large bowl; whisk to blend.
2. Add the pineapple, cherries, oranges, grapefruit, and pecans and stir to mix; place in a serving dish, garnish with the coconut, and serve immediately, enjoy.
Title: Irish Lemon Fairy Cakes
Ingredients:
- 4 white sugar
- 2/3 lemon peel
- 1 lemon juice
- 1 cake flour
- 4 salt
- 2/3 confectioners' sugar
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
2. Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
3. Stir in lemon peel and juice.
4. Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
5. Gently fold yolks into whites.
6. Sift together flour and salt and fold into egg mixture.
7. Fill muffin cups half full. Bake at 375 for about 20 minutes.
8. Remove cakes from tins and cool completely on a wire rack.
9. Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
10. Fill each cavity with about 1 teaspoon of lemon curd.
11. Replace the “cones” into the filling on each cake and dust with confectioner’s sugar.
12. Yield: 24 cakes.
Title: Comet White Chocolate Crunch
Ingredients:
- 10 peanuts
- 5 white chocolate chips
- 5
- 2
- 16
- 2
- 3
Instructions:
1. Combine the oil and white chocolate chips in a double boiler.
2. Stir into smooth.
3. In a separate bowl mix mini pretzel, cereals, peanuts and M&Ms.
4. Pour chocolate over cereal mixture.
5. Spread thinly over wax paper to cool.
Title: Classic 7-Up Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 1/2 sugar
- 3 all-purpose flour
- 1 1/4 vanilla
- 1 salt
- 1 eggs
- 1/2
- 5
Instructions:
1. Set oven to 300 degrees F.
2. Grease and flour a 10" tube pan.
3. In a large bowl combine butter, shortening, 3 cups sugar (use only 3 cups sugar) vanilla and almond extract; beat using an electric mixer until light and fluffy (about 5 minutes).
4. Sift the flour and salt together.
5. Add eggs, 7-up, and the flour mixture to the butter mixture, using the following directions:
6. This method must be followed; add 1 egg in at a time; then add a bit of Seven-Up, then a bit of the flour mixture, then a bit more of Seven-Up; repeat until all the eggs, flour mixture and 1 cup Seven-Up is used up (you will use the remaining 1/4 cup for glaze).
7. Spoon mixture into prepared baking pan.
8. Bake at 300 degrees for 1 hour and 40 minutes, or until cake tests done.
9. Cool in pan on a wire rack for 10 minutes.
10. Remove from pan.
11. Mix the remaining 1/2 cup sugar and the 1/4 cup Seven-Up soda.
12. Spread the glaze mix over cake.
Title: Berry Shortbread Dreams Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1/2 flour
- 2 confectioners' sugar
- 1/3 - 1/2 water
- 1
- 2 -3
- 1/2
Instructions:
1. Cream butter and sugar together until fluffy.
2. Beat in almond extract; gradually add flour until dough forms a ball.
3. Cover and refrigerate for 1 hour or until easy to handle.
4. Preheat oven to 350°F
5. Roll into 1 inch balls; place them 1 inch apart on ungreased baking sheets.
6. Using the end of a wooden spoon handle, make an indentation in the center; fill imprint with jam.
7. Bake for 14-18 minutes or until edges are lightly browned.
8. Remove to wire racks to cool.
9. Spoon additional jam into cookies if desired.
10. GLAZE: Combine all glaze ingredients and drizzle over cookies.
Title: Chocolate Cobbler
Ingredients:
- 3/4 sugar
- 1 self-rising flour
- 2 milk
- 1/2 butter
- 3 vanilla
- 1 pecans
- 1/2 sugar
- 1/2 brown sugar
- 1/2 water
- 1/4
- 1 1/2
Instructions:
1. Mix the flour, sugar and cocoa in a 9" pan.
2. Stir in milk, vanilla, melted butter and pecans. Spread batter evenly in pan.
3. For the topping, mix the additional sugars and cocoa and sprinkle over batter. Then pour water over the top.
4. Bake at 350 degrees for 45 minutes.
Title: Mini Doughnut Cupcakes
Ingredients:
- 1 sugar
- 1 1/2 ground cinnamon
- 1 water
- 1 1/4 butter
- 1/2 eggs
- 3 ground nutmeg
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 24 mini muffin pan cups (1-3/4 inch). Combine sugar and cinnamon in a small bowl.
2. Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared mini muffin cups two-thirds full.
3. Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
4. Remove cupcakes from pans. Roll warm cupcakes in sugar mixture until completely coated.
Title: Thin Mint Cookies (Almost)
Ingredients:
- 1 shortening
- 3 cake flour
- 1/2 water
- 3 shortening
- 3
- 3/4
- 6
Instructions:
1. Combine all cookie ingredients in lg bowl, gradually adding water until dough forms.
2. Cover & chill 2 hours.
3. Preheat oven to 350F and spray cookie sheet with non-stick cooking spray.
4. On lightly floured surface, roll out portion of dough just under 1/16” thick. Cut with 1 ½” cookie cutter or lid from spice jar. Arrange cut wafers on cookie sheet.
5. Bake 10 minutes, remove from oven, & cool completely.
6. Combine chocolate ships with peppermint extract & shortening in large microwave safe bowl. Heat on 50% power for 2 minutes, stir, then heat for additional minute. Mixture should be smooth---if not, microwave in 30 second intervals and stir until smooth.
7. Use fork or tongs to dip each wafer in chocolate then place cookies side by side on wax paper-lined baking sheet
8. Refrigerate until firm.
Title: Raspberries and Sweetened Condensed Milk
Ingredients:
- 1 sweetened condensed milk
- 200 raspberries
Instructions:
1. Divide raspberries into two bowls.
2. Drizzle with condensed milk.
3. Serve.
Title: Pumpkin Bars
Ingredients:
- 2 sugar
- 1 eggs
- 4 baking powder
- 2 baking soda
- 1/2 pumpkin
- 2 cinnamon
- 2 nutmeg
- 1/4 ginger
- 1/2 ground cloves
- 1/2 flour
- 2 cream cheese
- 1 butter
- 6 vanilla
- 1 milk
- 1 powdered sugar
- 4
Instructions:
1. Mix eggs with sugar, then add all other ingredients.
2. Put in a greased bar pan.
3. Bake at 350 degrees for 20 to 25 minutes.
4. Check with fork.
5. For frosting, if desired, beat cream cheese, butter, vanilla and milk until soft.
6. Add powdered sugar until correct consistency to spread.
Title: Orange-Pineapple Angel Torte
Ingredients:
- 1 gelatin
- 4 water
- 1 boiling water
- 1 sugar
- 3/4 lemon
- 1 crushed pineapple
- 2 mandarin oranges
- 1 confectioners' sugar
- 1 pecans
- 8
- 1/4
Instructions:
1. Measure gelatin and sprinkle over cold water; let stand 1 minute. Add boiling water and stir until gelatin is completely dissolved.
2. Add sugar, orange and lemon juice. Chill until consistency of unbeaten egg whites.
3. Whip 1 cup cream and fold into above mixture. Add crushed pineapple.
4. Prepare a 2 or 2.5 quart glass bowl or a 9-inch rectangular glass dish with a non-stick surface. Arrange a layer of angel food cake on the bottom of the dish.
5. Add a layer of pineapple cream and a few mandarin oranges. Continue layering, ending with the pineapple cream. Cover with plastic wrap, and refrigerate overnight.
6. Whip remaining 1 cup of cream and add confectioners' sugar.
7. Unmold the dessert and cover with sweetened whipped cream.
8. Decorate with mandarin oranges and pecans, if desired.
Title: Double Chocolate Espresso Toffee Cookies
Ingredients:
- 8 unsalted butter
- 1 granulated sugar
- 1 light brown sugar
- 2 eggs
- 1 pure vanilla extract
- 2 instant espresso powder
- 2 all-purpose flour
- 2/3 baking soda
- 1 salt
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 325 degrees farenheit.
2. Line 3 baking sheets with parchment paper or spray with baking spray.
3. In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy.
4. Add the eggs, vanilla, and espresso powder.
5. Mix well, stopping once to scrape the sides and bottom of the bowl.
6. Sift together the flour, cocoa powder, baking soda, and salt.
7. Mix into the creamed butter mixture, scraping again. Stir in the toffee pieces and chocolate chips.
8. Scoop the cookie dough using a cookie scoop, so that they are about the size of a golf ball, arranging them at least 2 inches apart.
9. Bake until the cookies are just flat, 16 to 18 minutes, turning and rotating the baking sheets as necessary for even baking.
10. Let cool about 10 minutes before transferring from the baking sheet to the cooling rack. Once cool, store at room temperature in an airtight container for up to 3 days.
Title: Cinnamon Streusel Coffee Cake for One (In a Jar)
Ingredients:
- 2 sugar
- 2 plain yogurt
- 1 flour
- 2 1/2 baking powder
- 1/8 salt
- 1/8 butter
- 2 brown sugar
- 2 flour
- 1 cinnamon
- 1/2
Instructions:
1. Preheat your oven to 350 and spray the inside of an 8 oz. wide-mouth mason jar with nonstick spray (if you don’t have a jar you can certainly use an oven-safe ramekin, but make sure you watch it as it will likely bake faster).
2. Whisk together the sugar, yogurt, egg white and vanilla until smooth.
3. Fold in the flour, baking powder and salt until everything is combined. For the streusel, mix together the cubed butter pieces, brown sugar, cinnamon and flour and using your fingers work the butter into the dry ingredients until a fine crumb forms.
4. Pour half of the batter into the bottom of the jar, top with 1/3 of the streusel mixture, top with the remaining batter and then top the entire thing off with the remaining streusel mixture.
5. Place on a baking sheet lined with foil and bake at 350 for 20-25 minutes or until a toothpick inserted comes out clean.
6. Let cool before eating, and be careful…the jar will be hot! You can top it with a cream cheese frosting.
Title: Fresh Pineapple With Coconut
Ingredients:
- 1 fresh pineapple
- 1 1/4 fresh coconut
- 4 gingerroot
- 1
Instructions:
1. Peel and slice the pineapple and arrange in a serving dish and scatter the coconut slivers on top.
2. Place the pineapple juice and coconut liqueur in a saucepan and heat gently.
3. Thinly slice the ginger and add to the pan. Bring just to the boil and then simmer gently until the liquid is slightly reduced and the sauce if fairly thick.
4. Pour the sauce over the pineapple and coconut and leave to cool, then chill before serving.
Title: Tiny Apple Pies
Ingredients:
- 1 granny smith apples
- 2 sugar
- 2 cinnamon
- 1/2 ground cloves
- 1/8 salt
- 1/4 flour
- 1/2 margarine
- 1/4 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Do not grease muffin tins.
3. Flaten each individual biscuit round, about 4 " diameter. Line muffin tin with biscuit.
4. Mix apples, sugar, cinnamon, cloves and salt together in bowl until well covered. Portion equally in the 10 shells.
5. Crumb Topping--Cut in flour, brown sugar and stick margarine until nice and crumbly. Portion equally on top of the apple mixture.
6. Bake at 350* for 25-30 minutes or until nicely browned.
Title: Easy New Zealand Squares
Ingredients:
- 1 all-purpose flour
- 1 flaked coconut
- 1 dates
- 1/2 sugar
- 1 baking powder
- 1/4 butter
- 1 golden syrup
- 1 vanilla
- 1/4 flaked coconut
Instructions:
1. Preheat oven to 325 degrees F. Grease and flour a 9-inch square pan.
2. In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.
3. Bake in preheated oven for 20-30 minutes. Sprinkle top with 1/4 cup coconut.
Title: Nana's Quick Pudding
Ingredients:
- 1 self raising flour
- 1/2 currants
- 1/2 sugar
- 1/2 milk
- 1 margarine
- 2 golden syrup
- 2 boiling water
Instructions:
1. Mix first 4 into a dough and press into a buttered round (about 6 cup capacity will fill to top once cooked)casserole dish.
2. Mix margarine and golden syrup with boiling water, pour over dough mixture and cook for 1/2 hour at 180°C or till skewer comes out clean and top is golden.
3. Serve with cream or ice cream.
4. Yum, very simple and easy.
Title: Crunchy Pretzel Drops No-Bake Cookies
Ingredients:
- 6 light corn syrup
- 1/4 milk
- 2 butter
- 2 vanilla
- 1
- 3 1/2
- 1
Instructions:
1. Mix first 5 ingredients in saucepan. Melt over low heat, stirring constantly.
2. Remove from heat and stir in cereal and pretzels.
3. Drop by rounded tablespoonful onto wax paper and allow to harden.
Title: Black and White Checkerboard Cookies
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 vanilla extract
- 1 salt
- 1/4 egg
- 1 flour
- 2 water
- 2
- 1
- 2
Instructions:
1. in large bowl, beat crisco, butter, sugar, vanilla and stir till light and fluffy --
2. beat in egg, stir in flour, 1/2 cup at a time.mix well.
3. Divide dough in half, blend melted chocolate into other 1/2 of dough.
4. wrap each in plastic wrap and chill for about 1 hour in the refrigerator.
5. beat egg white with water and set aside.
6. on lightly floured board, roll white dough into a rectangle 1/2" thick.cut into 9 strips -- 1/2" wide.
7. repeat with chocolate dough --
8. to make checkerboards -- place three strips side by side, touching on a large piece of plastic wrap.brush tops with egg white.cread a third layer, alternating colors.
9. press sides and top to make one smooth log --
10. fold excess plastic wrap to seal.
11. repeat and make second log --
12. refrigerate overnight.
13. preheat oven to 325* -- lightly grease sheet.
14. remove one log at a time and cut into 1/4" slices.arrange on sheet 1" apart.
15. bake 12 minutes.remove to rack to cool completely -- .
Title: Really Good Rolled Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 4 eggs
- 1 vanilla extract
- 5 all-purpose flour
- 2 baking powder
- 1 salt
Instructions:
1. In a large bowl, cream together butter and sugar until smooth.
2. Beat in eggs and vanilla.
3. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
4. Preheat oven to 400 degrees F (200 degrees C).
5. Roll out dough on floured surface 1/4 to 1/2 inch thick.
6. Cut into shapes.
7. Place cookies 1 inch apart on ungreased cookie sheets.
8. Bake 6 to 8 minutes in preheated oven. Cool completely.
Title: Rachael's Famous Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 vanilla
- 2 hot water
- 2 eggs
- 1 1/2 all-purpose flour
- 2 wheat flour
- 1 oats
- 1 baking soda
- 1 salt
- 1
Instructions:
1. Cream the butter and sugar. Mix in the eggs, vanilla, hot water, salt, and baking soda. In a blender or food processer, finely chop oats until it becomes a powder. Mix into batter along with all- purpose flour and wheat flour. Mix in bag of chocolate chips with a spoon.
2. Drop by teaspoonfuls onto greased cookie sheets and bake at 350 degrees F. for 8-10 minutes or until golden brown.
3. Variation: Use any chips, such as peanut butter chips, butterscotch chips, white chocolate chips or cinnamon chips.
Title: No Bake Pineapple Angel Food Cake
Ingredients:
- 1 crushed pineapple
- 1 marshmallows
- 30 milk
- 1 angel flake coconut
- 2 flaked coconut
- 1
Instructions:
1. Crumble cake and spread evenly in bottom of a large oblong pan.
2. Pour pineapple evenly over cake.
3. Heat milk and marshmallows in saucepan over low heat until marshmallows are dissolved.
4. Pour this evenly over layer of pineapple.
5. Prepare dream whip according to package directions and spread over cake to create a frosting effect.
6. Sprinkle coconut over top.
7. Chill.
Title: Blueberry Pot Pie With Sour Cream Ice Cream
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 brown sugar
- 1 1/2 baking powder
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1/8 salt
- 1/2 butter
- 1/4 fresh blueberries
- 4 sugar
- 1/3 cornstarch
- 1 1/2 fresh lemon juice
- 2 salt
- 1 ground cinnamon
- 1/2 sugar
- 2 half-and-half
- 1/4 sugar
- 3/4 sugar
- 2 eggs
- 3 sour cream
- 8 vanilla extract
- 1 1/2 salt
- 1
Instructions:
1. Spoon flour lightly into dry measuring cups; level with a knife.
2. Combine flour and next 5 ingredients in a food processor; pulse until combined.
3. Add butter; pulse 6 times or until mixture resembles coarse meal.
4. With processor on, add 3 tablespoons cream through food chute, processing just until combined. (Do not form a ball.).
5. Press mixture gently into a 4-inch circle on plastic wrap, and cover.
6. Chill at least 1 hour.Preheat oven to 400°.
7. Combine blueberries and next 4 ingredients in a small bowl; toss gently.
8. Divide evenly among 6 (8-ounce) ramekins.
9. Unwrap chilled dough; divide dough into 6 even portions; form each portion into a ball.
10. Pat each ball on a floured surface into a rough disk that will fit on top of ramekins. (This will be about 4 inches.).
11. Top berry mixture with dough, inside top rim of ramekin (not crimped like a pie).
12. Brush top of each crust with remaining 1 tablespoon cream.
13. Combine cinnamon and 2 tablespoons sugar in a small bowl; sprinkle mixture evenly over crusts.
14. Place ramekins on a baking sheet, and place in oven.
15. Bake at 400° for 20 minutes or until crust is golden brown and fruit is bubbling.
16. Combine 1/4 cup half and half, 3/4 cup plus 2 tablespoons sugar, 3 eggs, sour cream, vanilla and salt, stirring until smooth.
17. Pour mixture into freezer can of an ice-cream maker; freeze according to manufacturer's directions.
18. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
19. Serve pot pies warm or at room temperature with Sour Cream Ice Cream.
Title: Crêpe Cake With Chocolate Whipped Cream
Ingredients:
- 6 eggs
- 1 heavy cream
- 1/2 powdered sugar
- 1/4 fine sea salt
- 1/4 pure vanilla extract
- 1 all-purpose flour
- 1 heavy cream
- 1 cocoa powder
- 2 1/2 powdered sugar
- 1/3 vanilla
- 1/3 coffee
- 2 salt
- 1 bittersweet chocolate
- 1/8 raspberries
- 4 salt
- 6
- 1
Instructions:
1. CREPES:
2. In a blender, combine the eggs, milk, heavy cream, powdered sugar, salt, and vanilla. Blend until smooth. Add the flour and blend again until smooth.
3. Pour the vegetable oil in a 10-inch (25-cm) nonstick skillet over low heat. Let the pan preheat for 5 to 10 minutes.
4. Once the pan is preheated, increase the heat to medium and let it sit 1 minute longer. Wipe out the oil in the pan. Pour in ¼ cup (60 ml) of the batter and immediately swirl the pan to evenly coat the bottom. Cook until the edges are browned and the bottom of the crêpe is golden, 30 to 60 seconds. Using a spatula, loosen the edge of the crêpe, then use your fingers to flip it over. Cook until golden on the other side, about 15 seconds. Transfer the crêpe to a wire rack. Repeat with rest of batter, stacking the crêpes on top of one another as they’re finished. Let the crêpes cool completely. Make it ahead: The cooled crêpes can be transferred to a large zip-top freezer bag and refrigerated for up to 3 days or frozen for up to 1 month. Defrost the crêpes in the bag at room temperature.
5. CHOCOLATE WHIPPED CREAM AND ASSEMBLE THE CAKE:
6. In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld electric mixer), combine 2 cups (480 ml) of the heavy cream, the cocoa powder, <U+2153> cup (38 g) of the powdered sugar, 1½ teaspoons of the vanilla, coffee liqueur (if using), and a pinch of salt. Starting at a low setting, beat on medium-high speed, stopping and scraping down the sides occasionally, until stiff peaks form.
7. Place a crêpe in the center of a serving platter or plate, and spread it evenly with about <U+2153> cup (80 ml) of the whipped cream. Continue stacking the crêpes and spreading them with the whipped cream, ending with a crêpe (I usually end up with a stack of about 11 crêpes, with 1 to 2 crêpes left over). Cover the cake with plastic wrap and refrigerate it for at least 4 hours, or up to 1 day. Make it ahead: The cake can be refrigerated for up to 1 day.
8. Before you’re ready to serve, place the chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring between each, until melted and glossy (alternatively, the chocolate can be melted in a double boiler on the stovetop). Let cool slightly.
9. Beat the remaining ½ cup (120 ml) of heavy cream with the remaining 1 tablespoon of powdered sugar and ½ teaspoon of vanilla extract until medium peaks form. Scrape the whipped cream onto the cake and spread it gently over the top. Pile the raspberries in the center. Drizzle the melted chocolate over the cake and sprinkle it with flaky sea salt. Cut the cake into slices, and serve.
Title: Obleas - Butter Cookies With Dulce De Leche
Ingredients:
- 16 unsalted butter
- 1 pure vanilla extract
- 2 1/3 all-purpose flour
- 1 confectioners' sugar
- 1/4 fine salt
- 1/2
Instructions:
1. In the bowl of a standing mixer, beat the butter until light and very fluffy. Add the vanilla.
2. Sift together the flour, sugar, and salt. Slowly beat into the butter. The dough should be silky soft, but not sticky; if it sticks, work in a little more flour. Divide the dough into 4 parts and shape into flattened disks. Chill for 1 hour.
3. Preheat the oven to 350°F.
4. Place a piece of dough between 2 sheets of waxed paper or parchment paper and roll out to less than 1/8 inch thick - as thin as you can make it and still be able to handle the dough. (If the dough because sticky at any time, refrigerate it and work on another piece). Chill the dough again.
5. Peel off the top layer of paper and turn the dough upside down onto a lightly greased cookie sheet. With a sharp metal cutter, cut into 2 inch circles, leaving 1/2-inch between the cookies. Peel away the excess dough, form it into a disk and chill. Chill the cookies on the sheet for 10 minutes, then bake until lightly browned around the edges, 12 - 14 minutes. Cool on a rack.
6. Roll and bake the remaining dough, including all scraps.
7. When cool, sandwich two cookies together with a layer of dulce de leche.
8. Variations: *Filled cookies may be dipped in melted bittersweet chocolate. Or drizzled with melted chocolate. *Dust the cookies with a little confectioners' sugar or cocoa powder. *Add a pinch of ground cinnamon or ground anise to the dough. *To make these cookies the traditional way, with cajeta, substitute half canned goat's milk in the Dulce de Leche recipe. Canned goat's milk may be found in your market next to the evaporated and condensed milk.