lumicero/recipes-ing2inst huggingface dataset:
Title: Whole Wheat Carrot Cake With Creamy Orange Icing (Low Fat)
Ingredients:
- 2 -3 carrots
- 1 navel orange
- 1 raisins
- 1 whole wheat flour
- 1 unbleached all-purpose flour
- 2 ground cinnamon
- 2 baking powder
- 2 baking soda
- 1 nutmeg
- 1/2 salt
- 2 eggs
- 1/3 buttermilk
- 1/2 pure maple syrup
- 1/2 brown sugar
- 1/3 canola oil
- 4 fat-free cream cheese
- 1 powdered sugar
- 1/2 - 2/3
Instructions:
1. Preheat oven to 350°F (175 C).
2. Lightly butter a 13 x 9-inch baking pan.
3. Wash and trim carrots and cut into large pieces.
4. Place in a food processor and process until finely chopped, or grate carrots finely, to make 2 cups.
5. I grated my carrots.
6. Set aside.
7. Cut orange into 8 wedges.
8. Do not peel.
9. Remove white center and seeds.
10. Cut wedges into 3 or 4 pieces each and puree in a food processor or blender along with the raisins.
11. Combine flours, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
12. In another bowl, combine eggs, buttermilk, maple syrup, brown sugar, oil, carrots and orange.
13. Stir carrot mixture into dry ingredients until combined.
14. Spread batter evenly in pan and bake 25 to 30 minutes, until a cake tester or wooden pick inserted in the center comes out clean.
15. Cool cake in pan.
16. Prepare icing by working cream cheese and orange juice together with the back of a spoon until combined.
17. Stir in enough powdered sugar to obtain a spreadable consistency.
18. When cake is cool, spread top with icing.
19. Makes 16 servings.
20. The One-Day-at-a- Time Low-Fat Cookbook.
Title: Pumpkin Cheesecake Trifles
Ingredients:
- 12 unsalted butter
- 1 cream cheese
- 8 pumpkin puree
- 1 pure vanilla extract
- 1 sugar
- 1/2 pumpkin pie spice
- 2
- 12
Instructions:
1. In a medium bowl, combine Biscoff Cookie crumbs and butter. Divide the crumbs into the bottoms of your trifle glasses. Gently press crumbs to form an even layer of crust.
2. In a large bowl with an electric mixer, beat cream cheese until smooth. Add pumpkin, vanilla, sugar and pumpkin pie spice. Beat until well combined and creamy.
3. Use a spatula to fold in half of the whipped topping. Gently combine ingredients until no streaks remain.
4. To Assemble the Trifles: Pipe or spoon a layer of pumpkin cheesecake onto the Biscoff crust followed by a layer of whipped topping. Repeat layers until your trifle reaches the to.
Title: Black-Bottom Cupcakes
Ingredients:
- 3/4 fat free cream cheese
- 1 vanilla
- 1/3 sugar
- 1 sugar
- 1 egg
- 1/3 all-purpose flour
- 1/3 sugar
- 1 1/2 baking soda
- 1 salt
- 1/4 water
- 1 canola oil
- 1/2 light sour cream
- 1 vinegar
- 2 vanilla
- 3
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350*F.
2. Line 18 muffin cups with foil or paper baking cups.
3. To make the cream cheese filling, in a small bowl, beat cream cheese, vanilla, sugar, and egg until well blended.
4. Stir in chocolate chips and set aside.
5. In a large bowl, combine flour, sugar, cocoa, baking soda, and salt; mix well.
6. Add the water, oil, sour cream, vinegar, and vanilla; beat for 2 minutes.
7. Fill muffin cups 1/2 full with batter.
8. Top each with Tablespoon of cream cheese mixture.
9. Bake 20 minutes, or until cream cheese mixture is light golden brown.
10. Cool for 15 minutes; remove from pans.
11. Cool completely; store in refrigerator.
Title: Blueberry Peach Pie With a Pat-In the Pan Crust
Ingredients:
- 1 1/3 flour
- 1/2 salt
- 1/3 canola oil
- 2 cold water
- 1 sugar
- 3 cornstarch
- 1 water
- 1/4 lemon gelatin
- 4 fresh blueberries
- 3/4
Instructions:
1. To make crust: With a fork, mix flour, salt and oil until all the flour is moistened.
2. Sprinkle with water, a tablespoon at a time, and toss until all water is absorbed.
3. Gather mixture into a ball.
4. Press into a 9" pie plate, covering bottom and sides; make a neat edge around the pastry.
5. Prick bottom and sides thoroughly with a fork.
6. Bake at 450° for 10-12 minutes until lightly browned. Set aside to cool before filling with fruit mixture.
7. Filling: In a medium saucepan, combine sugar, cornstarch and water.
8. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
9. Remove from heat, add gelatin; stir until dissolved. Set aside to cool.
10. In a large bowl, combine peaches and blueberries.
11. Add cooled gelatin mixture; toss gently to coat the fruit.
12. Spoon into a baked 9" pastry shell.
13. Place in refrigerator to chill for 1 hour or until set.
14. Serve with a spoonful of sweetened whipped cream.
15. Chill time is not included in prep time.
16. The chef recommends using well-drained canned peaches and frozen blueberries if you do not have fresh available. I have used canned peaches and reduced the amount of sugar to 1/2 cup, it was perfect.
Title: In a Hurry Graham Cracker Pie Crust
Ingredients:
- 1 graham cracker crust
- 1/4 butter
- 1/4 - 1/3 white sugar
Instructions:
1. Brush the butter on the sides and bottom of the inside of the crust.
2. Dust the inside of the crust with the sugar being careful not to crack the crust or cause it to slide out of the foil tin.
3. Bake the crust according to the label instructions (usually 9 minutes at 350).
4. Allow to cool and add filling.
Title: Mary Brady's Chocolate Chip Cookies Modified
Ingredients:
- 1 1/2 butter
- 1 1/3 white sugar
- 2 1/2 brown sugar
- 4 vanilla
- 6 eggs
- 2 whole wheat flour
- 3 1/2 - 4 1/2 white flour
- 1 1/4 salt
- 1 1/2 baking soda
- 30 chocolate chips
Instructions:
1. Whip butter, sugar, brown sugar, and vanilla.
2. Add eggs 2 at a time, whipping in between and whipping after all 6 have been added until nice and fluffy.
3. Measure flour, soda, and salt into a separate bowl, then sift 2 times. Start with 4 cups white flour. This dough is much stickier than my regular recipe. You may have to experiment with how much total flour.
4. Mix by hand, don't overmix.
5. Add entirely too many chocolate chips!
6. Make tall, large cookie balls, around 1/4 cup plus each, and bake at 330 F for 15-17 minutes (or until peaks and edges brown).
7. When ready, allow to sit for 5 minutes before transferring to a cooling rack.
8. Enjoy!
Title: Caramel White Chocolate Whipped Cream Frosting
Ingredients:
- 1 sweetened condensed milk
- 1/3 white chocolate chips
- 2 heavy cream
- 1 salt
- 1 vanilla
Instructions:
1. You can caramelize the milk any way you like.
2. There are several recipes on this site.
3. I cook the un-opened can of Eagle Brand Milk in my deep slow cooker filled with water almost to the top.
4. Cook on high setting 3-4 hours.
5. Mine cooks hot and was done in 3 hours.
6. LET COOL COMPLETELY!
7. In a small microwaveable bowl melt the White Chocolate Chips.
8. Mix the caramel into the melted White Chocolate, add salt.
9. Whip the cream in a large chilled bowl with chilled beater until very thick.
10. Don't allow it to Break.
11. Stir in Vanilla.
12. Add a 1/4 of the whipped cream to the caramel/chocolate mixture to lighten.
13. Add this mixture back to the whipped cream and whip till well blended and thick enough to spread.
14. Fill and frost layer cake.
15. I am sure this would be good on almost any cake variety.
Title: Fresh Strawberry Cobbler Cake
Ingredients:
- 1 fresh strawberries
- 1 all-purpose flour
- 1 1/4 sugar
- 1 baking powder
- 1/4 salt
- 3 margarine
- 1/2 skim milk
- 1 cornstarch
- 1 cold water
- berries
Instructions:
1. Preheat oven to 375°F.
2. Rinse and hull berries.
3. Place berries in a 9” square pan and set aside.
4. Combine flour, 1/2 Cup sugar, baking powder and salt in a large bowl.
5. Use a pastry blender or two knives to cut in margarine until coarse crumbs form.
6. Stir in milk.
7. Spoon the mixture over the berries.
8. Combine the remaining 3/4 Cup sugar and cornstarch in a large bowl.
9. Stir in water until sugar mixture dissolves.
10. Pour over berry mixture.
11. Bake 35-40 minutes or until lightly browned.
12. Serve warm or cool, garnished with additional berries.
Title: Vanillekipferln (Vanilla Crescent Cookies)
Ingredients:
- 2 1/4 flour
- 2 confectioners' sugar
- 1/2 salt
- 3 unsalted butter
- 1 milk
- 1/2
- 1/4
- 1
Instructions:
1. Combine flour, 3/4 cup of the confectioners' sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center.
2. Add butter and lemon extract to well.
3. Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal.
4. Sprinkle milk over dough, knead until smooth, and shape into a ball.
5. Cover with plastic wrap and refrigerate for 1 hour.
6. Preheat oven to 350 degrees F.
7. Sift remaining confectioners' sugar and vanilla sugar into a medium bowl and set aside.
8. Divide dough into 16 equal pieces.
9. Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes.
10. Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges.
11. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets.
12. Bake until goiden around edges, 12-14 minutes.
13. Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well.
14. Transfer cookies to a rack to cool completely.
15. Cookies may be stored in airtight containers for up to 1 week.
Title: Dump-It-In Rhubarb Cake
Ingredients:
- 4 rhubarb
- 1 strawberry gelatin
- 1 sugar
- 1 -2 cinnamon
- 1 water
- 1 flour
- 1/2
Instructions:
1. Spread rhubarb in an 9x13 pan.
2. Sprinkle with sugar and dry jello powder.
3. Sprinkle dry cake mix over sugar.
4. Pour a cup of water evenly over mixture.
5. Cover tightly with foil.
6. Bake 350 F for 30 minutes or so until cake is done.
Title: Granny's 7-Up Cake
Ingredients:
- 1 eggs
- 4 Jell-O instant lemon pudding
- 1 sugar
- 3/4 coconut
- 1 vanilla
- 1 1/2 pineapple
- 1 eggs
- 1 butter
- 1 flour
- 2 cornstarch
- 1/2 cherries in syrup
- 2 pecans
- 1
Instructions:
1. tPre heat oven 300 degrees Fahrenheit.
2. tMix cake mix and pudding mix add 7-up, eggs and oil.
3. tBeat 1 minute.
4. tMakes 3 round 9 inch layers’ cake pans.
5. tBake 40 minutes.
6. tCool 45 minutes in pan, then spread filling between layers and on top.
7. tMix flour or Corn starch and sugar, add beaten eggs, margarine, and pineapple.
8. tCook until thick.
9. tAdd coconut, nuts, and vanilla.
10. tPut cherries on top (lay whole cherries on top).
11. Note*** put drained cherry juice in the icing before it is cooked. That will turn the icing pink.
12. Note***You can cool the cake’s longer before icing.
Title: The Next Best Thing to Brad Pitt
Ingredients:
- 1 1/2 flour
- 3/4 margarine
- 8 cream cheese
- 1 Cool Whip
- 1 confectioners' sugar
- 1 chocolate instant pudding
- 3 half-and-half
- Cool Whip
- chocolate
Instructions:
1. Combine flour, crushed nuts and margarine.
2. Press into 13x9 pan
3. Bake at 350°F for 25 minutes. Let Cool.
4. Meanwhile cream together cream cheese, Cool Whip and confectioner sugar. Spread over 1st layer after it cools.
5. Mix together chocolate pudding, half and half. Spread over 2nd layer.
6. Combine rest of cool whip, crushed nuts and grated chocolate or mini chocolate chips. Spread on top.
7. Refrigerate until firm. ENJOY!
8. NOTE:
9. Refrigerate while preparing each layer.
Title: Caramel Apple Quesadillas
Ingredients:
- 2 granny smith apples
- 2 fresh lemon juice
- 2 sugar
- 1/2 ground cinnamon
- 8 cream cheese
- 1/4 powdered sugar
- 3 butter
- 1/4 pecans
- 6 flour tortillas
- 3/4
Instructions:
1. Chop apples coarsely; toss with lemon juice, sugar and cinnamon in a large bowl.
2. Combine cream cheese and powdered sugar in a separate large bowl. Set aside.
3. Heat 1 tbsp butter in a large nonstick skillet over medium-high heat. Saute apples and pecans about 5 minutes or until apples are tender. Remove from heat and stir into cream cheese mixture. Return skillet to heat.
4. Melt 1 tsp butter in skillet; tilt skillet to spread butter. Place 1 tortilla in skillet; turn to coat both sides. Heat tortilla 30-60 seconds, turning as needed to prevent burning, until torilla is slightly crispy. Remove skillet from heat. Spoon 1/6 apple-cream cheese mixture (about 1/3 cup) down center of tortilla. Fold tortilla in half. Press lightly with spatula to close. Place quesadilla on a baking sheet in a low oven, uncovered, to keep warm.
5. Repeat step #4 to make 5 more quesadillas. Reduce heat under skillet to Medium or move skillet on and off heat, as needed, to prevent burning.
6. Serve quesadillas warm and drizzled with caramel topping.
Title: Macadamia Nut Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1 1/2 vegetable shortening
- 1 1/2 light brown sugar
- 2/3 granulated sugar
- 4 eggs
- 1 vanilla extract
- 1 fresh lemon juice
- 2 rolled oats
- 1/2
Instructions:
1. Combine the flour, baking soad and salt.
2. In a large bowl, cream the vegetable shortening and two sugars. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract and lemon juice. Gradually blend in the dry ingredients. Fold in the macadamia nuts and the oats. Cover and chill for 4 hours.
3. Preheat oven to 325 degrees. Lightly grease 2 baking sheets.
4. Drop the dough by spoonfuls 1-2 inches apart onto the prepared baking sheets.
5. Bake for 15 to 18 minutes, untillightly colored. Cool.
Title: Strawberry Shortcake Cake
Ingredients:
- 1 1/2 flour
- 3 cornstarch
- 1/2 salt
- 1 baking soda
- 9 butter
- 1 1/2 sugar
- 3 eggs
- 1/2 sour cream
- 1 vanilla
- 1 strawberry
- 1/2 cheese
- 1 butter
- 1 1/2 powdered sugar
- 1 vanilla
Instructions:
1. sift flour, salt, baking soda and corn starch.
2. cream 9 Tb. butter with sugar until fluffy.
3. Add eggs one at a time, mixing well.
4. Add sour cream and vanilla and mix until combined.
5. Add sifted ingredients and mix on low speed until barely combined.
6. Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
7. Remove cake from pan as soon as you pull it out of oven and cool completely.
8. slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
9. spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
10. ICING:
11. cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
12. Remove cake from fridge/freezer.
13. Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
14. leave plain or garnish with sliced strawberries.
15. IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).
Title: Chocolate Raspberry Thumbprints
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 3 flour
- 1/2 salt
- 1/2 powdered sugar
- 1
- 2/3
Instructions:
1. Preheat oven to 350. Grease cookie sheets.
2. Beat butter and sugar together in large bowl. Beat in egg and vanilla until light and fluffy.
3. Mix in flour, cocoa and salt until well blended.
4. Stir in chocolate chips. Roll level tablespoons full of dough into balls.
5. Place 2 inches apart on cookie sheets. Make a deep indentation in center of each ball.
6. Bake 12-15 minutes until just set. Cool 2 minutes on cookie sheet and then remove to wire racks; cool completely.
7. Fill centers with preserves and sprinkle with powdered sugar.
Title: Spiced Pumpkin Layer Cake with Molasses Cream Cheese Frosting
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 2 cinnamon
- 1 sugar
- 2 eggs
- 4 pumpkin
- 3 cream cheese
- 2 molasses
- 3 icing sugar
- 3
Instructions:
1. Stir flour with baking powder, baking soda,salt& cinnamon.
2. Set aside.
3. Preheat oven to 350,grease 2- 8 inch round cake pans.
4. Combine oil& sugar with electric mixer on medium speed for 1 minute, still mixing,add eggs one at a time.
5. Increase speed to high and beat for 2 minutes.
6. Add dry ingredients in 3 additions,scraping the sides of the bowl with a rubber spatula after each addition.
7. Stir in pumpkin.
8. Scrape equal amounts of the batter into each cake pan.
9. Bake 30-35 minutes or until tester inserted in centre comes out clean.
10. Cool in pan for 5 minutes;remove and cool to room temperature on rack.
11. For icing: Beat cream cheese until smooth,add molasses and half the icing sugar,mix on low speed until combined.
12. Add remaining sugar and mix until combined;increase speed to high and beat for 1 minute or until very smooth.
13. To assemble Cake: Cut each layer in half to make 4 layers.
14. Spread just enough frosting over bottom layer to cover well.
15. Top with second layer,and spread more frosting evenly over that layer,repeat with next layer, top with last layer and remaining frosting,swirling to decorate.
Title: Chocolate Sheet Cake
Ingredients:
- 2 flour
- 1 cinnamon
- 2 sugar
- 1/4 salt
- 1 butter
- 4 boiling water
- 1 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 vanilla
- 1 pecans
- 1/2 butter
- 7/8 milk
- 4 vanilla
- 6 powdered sugar
- 1
- 3
Instructions:
1. Combine in a mixing bowl 2 cups flour, 1 teaspoon cinnamon, 2 cups sugar and 1/4 teaspoon salt.
2. In a saucepan, melt 2 sticks butter, and add 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water. Allow mixture to boil for 30 seconds, then turn off the heat. Pour over the flour mixture and stir lightly to cool.
3. In a measuring cup pour 1/2 cup buttermilk. Add 2 beaten eggs, 1 teaspoon baking soda and 1 teaspoon vanilla. Stir butermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (jelly roll pan 13x18) and bake at 350 degrees for 20 minutes.
4. When TEN MINUTES are left on the timer for the cake, start making the icing: Melt 1 3/4 sticks butter in saucepan, add 4 heaping tablespoons cocoa. Stir to combine, then turn off heat. Add 6 tablespoons milk, 1 teaspoon vanilla and 3 cups powdered sugar. Stir together, add pecans (optional) and pour over warm cake.
Title: Old Fashioned Ice Cream
Ingredients:
- 3/4 sugar
- 1/4 salt
- 1 flour
- 2 milk
- 2 evaporated milk
- 2 vanilla
- 2
Instructions:
1. In double boiler mix milk, salt, sugar, flour on med. heat 5 minute stir constantly.
2. Lightly beat yolks, temper with a little hot milk, add to double boiler, stir constantly for 2 minute.
3. Chill in fridge or freezer till cool, add vanilla and evaporated milk.
4. Follow ice cream freezer instructions.
Title: Clementine Cranberry Biscotti (Jewish)
Ingredients:
- 1 clementine
- 1/2 granulated sugar
- 1 3/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 3/4 salt
- 1/2 baking powder
- 2 ground cinnamon
- 1/4 frozen cranberries
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F, then spray a 9"x5" loaf pan generously with non-stick cooking spray.
2. Wash the orange well & cut it into quarters, before pureeing it in a food processor or coffee grinder until smooth ~ You should have 1/2 cup of orange puree, so if it isn't quite enough, add enough orange juice to reach the 1/2 cup measure.
3. In a mixing bowl, blend together the oil, sugar & eggs, then stir in the orange puree, & then the vanilla, mixing well.
4. In a separate bowl, stir together the flour, salt, baking powder & cinnamon, then fold in the wet ingredients, combining well, before folding in the cranberries.
5. Transfer the batter to the prepared loaf pan & bake 45-55 minutes or until the top seems set & dry ~ HOWEVER, if the loaf is browning too quickly, reduce the heat to 325 degrees F & increase the baking time a little.
6. When done, remove from the oven & allow the loaf to cool completely before removing it from the pan.
7. When completely cooled, wrap the loaf in foil & freeze from 2 hours to overnight.
8. Preheat the oven to 325 degrees F & line 2 baking sheets with parchment paper.
9. Cut the loaf into very thin slices, about 1/8 inch thick, then place the slices on the baking sheets & bake, turning once, for 20-30 minutes, allowing the cookies to brown only lightly.
10. Store in an airtight container.
Title: Cake Mix Snickerdoodles
Ingredients:
- 15 butter
- 1/2 egg
- 1 sugar
- 2 ground cinnamon
- 1
Instructions:
1. Heat oven to 350.
2. Mix cake mix, butter and egg in large bowl with spoon until dough forms (some dry mix will remain).
3. Shape dough into 1 inch balls.
4. COATING:
5. Mix sugar and cinnamon in small bowl.
6. Roll balls in cinnamon sugar mixture.
7. Place about 2 inches apart on ungreased cookie sheet.
8. Bake 10 to 1 minutes or until set.
9. Remove from cookie sheet to cooling rack.
Title: The Fluffiest Cupcakes in the World
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 1/8 cream of tartar
Instructions:
1. Preheat the oven to 350°F Line cupcake pans with liners.
2. With an electric mixer on medium speed beat the butter until soft, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks, one at a time, beating after each addition. Add the vanilla and beat until combined.
3. In a separate bowl combine the flour, baking powder, and salt.
4. With the mixer on low speed, alternately add the flour mixture and milk until combined.
5. In a small bowl with a clean mixer on high speed beat the egg whites until foamy. Add the cream of tartar and continue beating until stiff peaks form. With a rubber spatula stir a little of the whites into the batter to lighten it, then fold in the remaining whites until combined. Do not overmix.
6. Fill the cupcake liners three-quarters full. Bake for about 15–20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.
Title: Peanut Butter Cheerios Treats
Ingredients:
- 3 real butter
- 1 mini marshmallows
- 1/2 peanut butter
- 5
Instructions:
1. Grease 13x9 inch pan.
2. Place butter in a BIG microwaveable safe bowl.
3. Add marshmallows and peanut butter.
4. Heat on high power for 2 minutes.
5. Stir until marshmallows are melted and smooth.
6. Pour in cereal.
7. Stir until well mixed.
8. Press mixture into prepared pan.
9. Allow to cool.
10. Cut into 12 big bars.
11. These won't last long, I promise!
Title: Bali Yummy
Ingredients:
- 500 milk
- 2 1/2 cornstarch
- 3 cocoa powder
- 60 sugar
- 50 dark chocolate
- 1/2 vanilla
- 2 avocados
- 150 milk
- 2 sugar
- 2 lemon juice
- chocolate
Instructions:
1. To make chocolate pudding: Combine milk, corn starch and sugar in a saucepan.
2. Bring the mixture slowly to a boil, stirring constantly.
3. Boil for one minute, stirring all the time.
4. Remove the saucepan from heat and add grated chocolate, stir to combine.
5. Add vanilla, stir.
6. Pour the mixture into a tall, narrow dish: the mixture will form a crust when it cools, and the narrower the dish, the less crust will form.
7. Allow the mixture to cool and remove said crust.
8. To make avocado mixture: Peel avocados and discard pits.
9. Combine fruit pulp, milk, sugar and lemon juice, puree the mixture until smooth.
10. To serve: Take four drinking glasses and a piece of thin cardboard.
11. Cut four pieces of cardboard to fit in the glasses and'halve' them vertically.
12. Pour chocolate mixture on one side of the cardboard, avocado mixture on the other.
13. Carefully remove the cardboard.
14. Sprinkle grated chocolate on top, pop in a spoon, and serve!