lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Raspberry Mousse Cups
Ingredients:
- 2 vegetable shortening
- 2 unflavored gelatin
- 1 cold water
- 1/4 boiling water
- 1/2 sugar
- 1/4 fresh raspberries
- 1 1/2
- 2
Instructions:
1. To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
2. Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
3. To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
4. Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
5. Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
6. Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
Title: Graham Cracker Crust Extraordinaire
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 orange, zest of
- 1 ground cinnamon
- 1/4 granulated sugar
- 5 butter
Instructions:
1. Preheat oven to 375°F.
2. Combine 1st 3 ingredients. Add melted butter & mix very well.
3. Put in pie pan or bottom of springform pan & bake for 5 minutes.
4. Use in your favorite recipe calling for a graham cracker crust.
Title: Nestles Mini Chip Cut-Out Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/3 sugar
- 2 vanilla
- 1/2 salt
- 1 flour
- 2 1/2
- 2
- 16
Instructions:
1. Beat butter, brown sugar, sugar, vanilla and salt in large mixing bowl until creamy. Beat in the egg yolk. Gradually beat in flour. Stir in 1 1/2 c morsels (I add the whole 2 cups). Divide dough in half; cover. Chill for 1 hour or until firm.
2. Roll half of dough to 1/4" thickness between 2 sheets of waxed paper. Remove top sheet. Cut into shapes using cookie cutters. Lift from waxed paper and place on ungreased baking sheets. Chill for 10 minutes. Repeat with remaining dough.
3. Bake in preheated 350 degree oven for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
4. Spread with frosting; pipe with melted chocolate.
5. To pipe chocolate - place remaining morsels in heavy-duty plastic bag. Microwave on high for 45 seconds. Knead bag. Microwave an additional 10 seconds and knead until smooth. Cut tiny corner from bag and squeeze to pipe chocoate.
Title: Delicious Chocolate Cake
Ingredients:
- 2 flour
- 2 white sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 coffee
- 1 milk
- 1 vinegar
- 1/2
- 2
Instructions:
1. Grease and flour a 9x13 inch pan.
2. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt.
3. make a well in the center and pour in the eggs, coffee, milk, oil and vinegar.
4. Mix until smooth.
5. Batter will be thin.
6. Pour into prepared pan.
7. Bake in a 350 oven for 35 to 40 minutes or until done.
8. Ice with your favourite frosting.
Title: Charmie's Soft Sugar Cookies
Ingredients:
- 3/4 margarine
- 1 butter
- 2 sugar
- 1/4 eggs
- 2 1/2 vanilla
- 1 flour
- 1 baking powder
- salt
Instructions:
1. Cream margarine or butter with sugar.
2. Add eggs and vanilla and blend well.
3. Sift together dry ingredients and add to butter/sugar mixture.
4. Chill at least 1-1/2 hours.
5. Roll on floured board to 1/2 inch think.
6. Cut with desired cookie cutters.
7. Bake at 400º 8-10 minutes on a greased cookie sheet.
8. Cool and frost with your favorite frosting!
Title: Chocolate Snack
Ingredients:
- 1 frozen puff pastry
- 1 walnuts
- 1/2 pecans
- 2 butter
- margarine
- confectioners' sugar
Instructions:
1. Thaw pastry 20 minutes. Preheat oven to 425 degrees.
2. On a floured board, roll pastry sheet to 14 inch square. In center of square, place chocolate, nuts and butter. Pull pastry edges together, twist and turn.
3. Place on ungreased baking sheet and bake 20 minutes. Let stand at least 10 minutes. Sprinkle with confectioners' sugar and shaved chocolate.
Title: Tantallon Cakes (Scottish)
Ingredients:
- 4 flour
- 4 cornflour
- 4 butter
- 4 caster sugar
- 1/8 bicarbonate of soda
- 1 lemon rind
- 2 eggs
- icing sugar
Instructions:
1. Set oven to 375 degrees F.
2. Grease a baking sheet.
3. Cream the butter and sugar together in a bowl.
4. Add the sifted flours, bicarbonate of soda, lemon rind and the beaten eggs in small amounts, ensuring that the mixture is well combined each time Turn out the dough on to a floured surface, knead gently and roll out to 1/2 inch thickness.
5. Cut into rounds with a 2 1/2 inch pastry cutter.
6. Transfer to the baking sheet and bake for 20-25 minutes until light golden in color.
7. Cool on a wire rack and dust with icing sugar.
Title: Chocolate Orange Rice Pudding With Raspberry Sauce
Ingredients:
- 2 water
- 2 half-and-half
- 4 cooked rice
- 1 1/2 sugar
- 3/4 sugar
- 2 ground cinnamon
- 1 vanilla extract
- 1 orange, zest of
- 1 eggs
- 2 raspberries
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Fill a large baking pan with 2 cups water and have a 1½-quart baking dish ready, but do not grease it.
3. In a medium saucepan over medium heat, cook the half-&-half and the chocolate, stirring, until the chocolate is melted--about 3 to 5 minutes.
4. In a medium bowl, combine the rice, ¾ c sugar, cinnamon, vanilla extract, orange zest and beaten eggs.
5. Whisk the chocolate half-&-half mixture into the rice mixture, combine well.
6. Pour pudding into the baking dish and place the baking dish in the water filled pan.
7. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
8. Meanwhile, place the berries into a food processor or blender and process until smooth.
9. Place the puréed raspberries in a small bowl with the remaining 2 TBSP sugar and the balsamic vinegar, mixing well.
10. To serve, spoon the sauce over the warm or chilled pudding.
Title: Spiced Rum Pineapple Upside Down Cake
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 Meyer's dark rum
- 1/2 eggs
- 1
- 1/3
- 3
Instructions:
1. Preheat oven to 350 degrees. You can use either a 13X9 pan or two 9" cake pans for this, spray sides of baking dish(es) with cooking spray.
2. Drain pineapple, reserving all juice. Press it down into the strainer to remove excess juice in the pineapple. Measure out 3/4 cup of juice and discard the remaining juice or save for other purpose.
3. Cut butter into pieces and place into baking dish(es), sprinkle brown sugar on top of butter - divide both butter & brown sugar into halves if you are making it in two pans rather than one.
4. Place in oven while preheating until butter melts completely, then remove from oven, stir in the drained crushed pineapple. Set aside.
5. In a bowl mix together eggs, oil, rum and the 3/4 of pineapple juice saved from the can until well blended.
6. Add in the box of dry cake mix to this liquid mixture and mix on low for 30 seconds to combine, then on medium for two minutes.
7. Pour evenly over the pineapple, butter, sugar mix in baking dish.
8. Bake for 30-36 minutes, test for doneness with toothpick.
Title: Dessert Shells With Cream Filling and Berries
Ingredients:
- 5 Cool Whip Lite
- 6 fresh strawberries
- 1 - 1 1/2 fresh raspberry
- 1 fresh blackberries
- 1
Instructions:
1. Mix yogurt and Cool Whip together. Keep covered in refrigerator until ready to assemble.
2. Toss berries together in separate bowl. Refrigerate until ready to assemble.
3. To assemble: Plate dessert shells.
4. Divide cream filling between shells.
5. Divide berries between shells.
6. I placed one berry on top of cream filling and the rest in front of the filled shell.
Title: Brainy Brownies
Ingredients:
- 6 unsalted butter
- 3/4 eggs
- 2 pure vanilla extract
- 2 sugar
- 1/2 flour
- 1/4 flour
- 2 rolled oats
- 1/4 salt
- 1 butter
- 1/4 blueberries
- 3 lemon juice
- 1 1/2 water
- 1 unbleached white flour
- 3 -4 whole wheat flour
- 1 wheat germ
- 1
Instructions:
1. If using raw spinach, thoroughly wash it, even if the package says “prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes.
2. If using frozen blueberries, quickly rinse them under cold water to thaw a little, and then drain.
3. Fill the bowl of your food processor with the blueberries and cooked spinach, (or collards) along with the lemon juice and 2 tablespoons of water, and puree on high until as smooth as possible. Stop occasionally to push top contents to bottom. If necessary, add the rest of the water to make a fairly smooth puree.
4. This amount of spinach and blueberries makes only about 1 cup of puree. Double the recipe if you want to store another cup of the puree. It will store in the refrigerator up to 2 days, or you can freeze 1/4 cup portions in sealed plastic bags or small plastic containers.
5. Combine this purple egg mixture with the cooled chocolate mixture.
6. Combine the flours and wheat germ in a bowl. This blend can be stored in a sealed, labeled plastic bag for months.
7. Preheat the oven to 350 degrees.
8. Butter or spray only the bottom, not the sides, of a 13-by- 9-inch or 9-inch square baking pan.
9. Melt the butter and chocolate chips together in a double boiler or metal bowl over simmering water (or in a microwave, checking every 15 seconds). Remove from heat and allow mixture to cool a bit.
10. Meanwhile, in another bowl, stir together the eggs, vanilla, sugar, and Purple Puree.
11. In a mixing bowl, stir together Flour Blend, cocoa powder, oats, and salt. Add this to the chocolate mixture and blend thoroughly. Mix in the chopped walnuts, if using, then pour the entire mixture into the baking pan.
12. Bake for 30 to 35 minutes, until a toothpick comes out clean. Allow to cool completely in pan before cutting the brownies and use a plastic or butter knife. Dust with powdered sugar, if desired.
13. Keeps for a week in the refrigerator, covered tightly.
Title: Frudites With Honey Dip
Ingredients:
- 1 plain yogurt
- 3 honey
- kiwi
Instructions:
1. Place yogurt in a dish, beat until smooth, then patially stir in honey, making a marbled effect.
2. Cut various fruits into wedges or bite-size pieces.
3. Arrange the fruits on a platter with bowl of dip in center. Serve chilled.
Title: Lemon Delight
Ingredients:
- 6 instant lemon pudding
- 106 Cool Whip
- 1/2 maraschino cherries
- 6
Instructions:
1. Place cakes on waxed paper on a small baking sheet.
2. Make pudding according to directions and chill until set about 5 minutes.
3. Spoon 1 tablespoon pudding onto each of the cakes and lightly spread.
4. Chill until ready to serve.
5. When ready to serve top with whipped cream and a cherry. Enjoy! You will have pudding left over.
Title: Whipped Buttercream Icing
Ingredients:
- 1 cold water
- 1/2 vanilla extract
- 2 butter
- 1 heavy whipping cream
- 3 shortening
- 2 powdered sugar
- 2
Instructions:
1. Combine dream whip, water, and vanilla with a mixer in a deep bowl until combined on low; Increase speed to high and whip until mixture begins to look fluffy (approximately 4 minutes).
2. Add shortening, whipping cream, and butter. Combine with mixer on low speed, scraping sides of bowl as needed. Once combined, mix on high for approximately two minutes. It should look like frosting at this point. Add powdered sugar, 1 cup at a time, mixing on low speed after each addition.
3. This recipe will frost a 13 x 9 x 2 or two 9" rounds, with icing left over for piping and decorating.
Title: Sunshine Sponge Cake
Ingredients:
- 1 2/3 cake flour
- 1 baking powder
- 1/2 salt
- 1 sugar
- 10 hot water
- 3/4
- 1
Instructions:
1. Sift together cake flour, baking powder and salt. Set aside.
2. With electric mixer, beat egg yolks until slightly thickened; add hot water gradually, beating until mixture is very thick and light (about 10 minutes).
3. Add flavoring to egg yolks, then add sugar gradually, beating constantly.
4. Fold in flour, about a fourth at a time (I do this by hand) folding until well blended.
5. Pour batter into an ungreased 10-inch tube pan.
6. Bake at 375°F for 40-50 minutes until done.
7. Remove cake from oven and invert pan.
8. Let cake stand for an hour until cool.
Title: Graham-Cracker Crust (Microwave)
Ingredients:
- 1/3 butter
- 10 graham crackers
- graham cracker crumbs
Instructions:
1. Break the graham crackers into the food processor bowl, process until fine crumb consistency. Or use store bought crums.
2. Pour the melted butter into the processor bowl and pulse until well blended.
3. Pour the crumb mixture into a 9-inch microwave safe glass pie dish.
4. Press crumb mixture firmly into pie dish.
5. Microwave on high for 1 to 2 minutes; rotating dish one-fourth turn every 30 seconds.
6. Watch carefully to ensure that crust does not burn.
7. Allow crust to rest and cool before filling.
Title: Very Yummy Whoopie Pies
Ingredients:
- 1/4 margarine
- 1/4 sugar
- 1 egg
- 1 flour
- 5 baking powder
- 2 1/4 baking soda
- 1 salt
- 1 milk
- 1 vanilla
- 1 margarine
- 1 marshmallow creme
- 1 confectioners' sugar
- 1 salt
- 2 warm water
- 5 vanilla
- 1/2
- 2
- 2 1/2
Instructions:
1. For the cookie, preheat the oven to 375°F Cream together the margarine, crisco, and sugar.
2. Mix in the egg.
3. Beat in cocoa, flour, powder, soda, salt, milk, and vanilla.
4. Bake for 13-15 minutes Cool and fill.
5. For the filling, cream together the margarine, crisco, marshmallow creme, and 2 cups of the confectioners' sugar.
6. Beat in the salt, warm water, and vanilla.
7. Gradually beat in the other 2-3 cups confectioners' sugar.
8. Sandwich filling between two cookies. Enjoy!
Title: Pineapple Brown Betty
Ingredients:
- 4 amaretti cookies
- 1/4 pecans
- 1/3 light brown sugar
- 1 butter
- 1/2 cinnamon
- 1 vanilla extract
- 2 pineapple chunks
Instructions:
1. Preheat the oven to 350.
2. In a food processor, combine the cookies, pecans, brown sugar, butter, cinnamon and vanilla and pulse until cookies are finely ground.
3. In an 8 inch square baking dish, toss the pineapple with the crumb mixture.
4. Bake for 30 minutes or until the pineapple is piping hot and the crumbs are crusty.
Title: Lemon Pound Cake With Mixed Berries
Ingredients:
- 2 all-purpose flour
- 1 all-purpose flour
- 1/4 baking powder
- 2/3 sugar
- 1/3 butter
- 2 egg
- 1 lemon rind
- 1 low-fat vanilla yogurt
- 1 strawberry
- 1/4 fresh blueberries
- 1 frozen raspberries
- 1/3 low-fat vanilla yogurt
- 1
Instructions:
1. Preheat oven to 350 degrees F. Coat an 8 x 4 inch loaf pan with cooking spray; dust with 2 teaspoons flour.
2. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour and baking powder; stirring with a whisk; set aside.
3. Place sugar and butter in a large bowl; beat with a mixer at high speed until fluffy (about 2 minutes). Add egg whites and egg; beating well after each addition. Beat in rind and extract. Add flour mixture and 1/4 cup yogurt alternately to sugar mixture, beginning and ending with flour mixture; mix well after each addition. Spoon batter into prepared pan. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely on wire rack.
4. To prepare topping; combine berries, tossing well. Cut cake into 8 slices. Top each cake slice with 1/4 cup berry mixture and 2 tablespoons yogurt.
Title: Christmas Jello Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 boiling water
- 1 Cool Whip
- 1
- 2
- 1
Instructions:
1. Prepare cake mix using the directions on the cake box.
2. Pour the batter into 2 round pans (8 or 9 inch).
3. Bake as directed on cake box.
4. Cool 10 minutes.
5. Remove from pans; cool completely.
6. Place cake layers top sides up back into the two clean pans.
7. Prick each layer with a utility fork at 1/2 inch intervals.
8. Pour 1 cup of boiling water over red flavor gelatin, stir until gelatin is dissolved.
9. Spoon over one of the cake layers.
10. Do the same with the green Jello.
11. Refrigerate 3 to 4 hours.
12. Dip the bottom of one pan into warm water for 10 seconds; invert onto a plate, gently shaking to loosen.
13. Remove pan; spread with 1 cup of whipped topping,.
14. Remove other layer the same way; put on top of first layer.
15. Top with remaining whip cream.
16. Garnish with gumdrops cut to resemble holly. Use green dye for leaves.
Title: Cradle Mountain Apple
Ingredients:
- 6 green apples
- 2 water
- 2 brown sugar
- 40 butter
- 1/2 ground cinnamon
- 1 sultana
- 5 caster sugar
- 5
Instructions:
1. Preheat oven to 180*c/375*F.
2. Place apples in baking dish with water.
3. Beat brown sugar, cinnamon and butter together until creamy. Add raisins and push the mixture into the cavity of the apples.
4. Bake 20 minutes until apples are tender. Remove and allow to cool slightly.
5. Whip egg whites until stiff, gradually add the caster sugar a spoonful at a time.
6. Remove apples from baking dish and place on greased oven tray (cookie sheet). Thickly spread meringue around each apple covering totally.
7. Bake until meringue starts to brown slightly.
8. Serve immediately.
Title: Orange and Lemon Yogurt Cake
Ingredients:
- 250 yoghurt
- 125 butter
- 1 caster sugar
- 2 eggs
- 2 lemon juice
- 1 lemon zest
- 1 orange zest
- 1 self-raising flour
- 1 1/2 bicarbonate of soda
- 1/2 sugar
- 1/2 water
- 1/2 lemon juice
- 2 fresh lemon rind
- 1
Instructions:
1. Oven temperature 350°F/180°C/Gas 4.
2. Beat butter and sugar until light and creamy.
3. Add eggs and beat well.
4. In a separate bowl, stir yoghurt, juice, rind, sifted flour and bicarb together.
5. Add to egg mixture and mix until well combined.
6. Spoon into a greased 23 cm cake tin (9-inch) and bake for 45 minutes or until cake is cooked when tested with a skewer.
7. While the cake is baking, make the syrup.
8. Syrup:
9. Put sugar, water, juice and rind in a saucepan.
10. Over a low heat stir until sugar has dissolved.
11. Allow syrup to simmer for 4 minutes then pour it over the cake while it is hot.
12. Serve warm with a dollop of Greek yoghurt, or cold with a cup of tea.
Title: Chocolate Chip Meringue Crisps
Ingredients:
- 1/2 walnuts
- 2 vanilla extract
- 1/2 Splenda Sugar Blend for Baking
- 1/2
Instructions:
1. PREHEAT oven to 200°F
2. BAKE walnuts in a shallow pan, stirring occasionally, 5 minutes or until toasted.
3. BEAT egg whites and vanilla at high speed with an electric mixer until foamy.
4. ADD SPLENDA® Sugar Blend, 1 tablespoon at a time, beating until stiff peaks form; stir in walnuts and chocolate morsels.
5. SPOON rounded teaspoons of mixture on baking sheets lined with parchment paper.
6. BAKE 2 hours. Cool slightly on cookie sheet. Remove to wire racks to cool completely.
7. Option: Store in an air-tight tin
8. Nutrition Information per serving.
9. Serving Size 1 cookie.
10. Calories 35.
11. Calories from Fat 15.
12. Total Fat 2g.
13. Saturated Fat 0.5g.
14. Cholesterol 0mg.
15. Sodium 0mg.
16. Total Carbohydrates 4g.
17. Dietary Fiber 0g.
18. Sugars 4g.
19. Protein 1g.
20. Exchanges per serving: 1/2 Starch
21. This recipe, when compared to a traditional recipe, has a 24% reduction in calories, a 38% reduction in carbohydrates and a 42% reduction in sugars!
Title: Coconut-Pecan Frosting
Ingredients:
- 1 evaporated milk
- 1 1/2 sugar
- 3/4 butter
- 4 vanilla
- 1 1/2 flaked coconut
- 1 pecans
- 1 1/2 walnuts
Instructions:
1. Mix the milk, sugar, butter, egg yolks, and vanilla in a large saucepan.
2. Cook on medium heat for 12 minutes or until it is thickened and golden brown, stirring constantly.
3. Remove from heat.
4. Add the coconut and pecans; mix well.
5. Cool to room temperature and of desired spreading consistency.
Title: Meringue candy canes
Ingredients:
- 3 cream of tartar
- 1/2 salt
- 1/4 sugar
- 1/2
Instructions:
1. Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
2. Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
3. Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
4. Flip paper over.
5. In medium sized bowl, beat whites, cream of tartar and salt until foamy.
6. Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
7. Beat in extract.
8. Remove 1/2 cup of meringue; tint pink with food coloring.
9. Transfer white meringue into large pastry bag and pink to medium bag.
10. Fill in tracing with white meringue and pipe in pink stripes across canes.
11. Bake in oven for 1 1/4 hours.
12. Turn oven off; let sit for 1 hour in oven.
13. With a metal turner transfer canes to wire rack and let cool completely.
Title: Fruit and Spice Glazed Round Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 flour
- 2 ground cinnamon
- 1 baking soda
- 1 ground cloves
- 1 nutmeg
- 1 raisins
- 1 1/2 dates
- 1 walnuts
- 2 powdered sugar
- 2 lemon juice
- 2 water
Instructions:
1. in bowl,cream butter and sugar, add eggs, one at a time, beat well after each addition --
2. combine flour, cinnamon, baking soda, nutmeg, cloves, gradually add to creamed mixture.
3. stir in dates, raisins, walnuts.cover and refrigerate for 2 hours.
4. on floured surface, roll out cookies to 1/4" thickness.cut with 2 1/2" round cutter -- dipped in flour.
5. plae 1" apart on greased sheets and bake at 375* for 10-12 minutes.
6. remove to racks to cool.
7. meanwhile combine glaze ingredients and brush over warm cookies.
Title: Instant Oatmeal Packet Cookies
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1/2 brown sugar
- 1 cinnamon
- 1 vanilla flavoring
- 1 honey
- 1 milk
- 1 egg
- 1/4 baking powder
- 1/2 baking soda
- 1 all-purpose flour
- 1/2 raisins
Instructions:
1. Use 6 Packets Of Instant Oatmeal (can use all one flavor, or different combinations) For some reason not letting me put this with the ingredient list sorry
2. Preheat oven to 350°. Beat softened butter with the white sugar and brown butter until smooth and creamy, then beat in the milk and egg until smooth. Meanwhile, stir the dry ingredients together in a separate bowl. Gently mix in the dry ingredients into the wet ingredients until evenly blended. Mix in the nuts or raisins (if using).
3. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets, flattening the tops of the cookie dough until they’re about 1/4 inch thick.
4. Bake for about 8-10 minutes, or until the cookies are light brown and crispy on the edges. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
5. Makes about 15-18 cookies.
Title: Chocolate Chip Cupcakes Recipe - the Vegan Cupcake Project
Ingredients:
- 1 whole wheat flour
- 1 unbleached all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 canola oil
- 1/3 raw sugar
- 1/4 apple cider vinegar
- 1 chocolate chips
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F and line a cupcake tin with 12 paper liners.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together almond milk, canola oil, raw sugar, and apple cider vinegar.
4. Pour wet ingredients into dry ingredients and mix until well combined.
5. Stir in chocolate chips. They should be evenly disturbed, but be sure not to mix to much else they melt.
6. Use an Ice Cream Scooper to evenly distribute the cupcake batter through out the lined cupcake tin.
7. Bake for 20 minutes. When a toothpick can be inserted into the center of a cupcake and removed with a few to no crumbs, they are done.
8. VEGAN CHOCOLATE GANANCHE TOPPING DIRECTIONS:
9. Heat almond milk to a simmer, either in the microwave or on the stove top.
10. Pour the hot almond milk over the chocolate chips in a small bowl.
11. Let them sit for 1 minute.
12. Whisk for 3-4 minutes or until the chocolate sauce becomes thick and glossy.
13. You can refrigerate it for about 10 minutes to get it to a thicker consistency, but you don't have to.
14. Generouls spoon the chocolate sauce over the cupcakes and enjoy.
15. ABOUT THE CUPCAKE PROJECT: "I am a vegan with a sugar addiction. Everyday I try to make recipes that satisfy my sweet tooth with as little added sugar and as many whole grains as possible." -thesweetestvegan.