lumicero/recipes-ing2inst huggingface dataset:
Title: Hamburger Cookies
Ingredients:
- 1 sweetened flaked coconut
- 1 toasted sesame seeds
- 1 butter
- 1 vanilla extract
- 1 powdered sugar
- 1/4 salt
- 1/2 milk
- 1
- 1/2
- 2 1/2
- 1
- 2 -3
Instructions:
1. FROSTING: Combine butter, vanilla, sugar, salt, and half-and-half in an electric mixer.
2. Add enough milk to get to a fairly thin consistency for frosting.
3. Divide into 3 separate bowls; one holding ½ of the frosting, the other two containing ~1/4 each.
4. Color ½ of the frosting orange to simulate cheese, using red and yellow food coloring. (Use real items to match colors).
5. Color ¼ of the frosting bright yellow to simulate mustard, and the last, red, to simulate ketchup. (Red will take a LOT of liquid food coloring to get past “pink.” You can buy gel-based “super red”at any cake decorating supply store).
6. Place each batch of frosting into a plastic baggie.
7. Remove air, close, and snip a tiny bit off of one of the bottom corners.
8. COOKIES: Preheat oven to 325º. Toast sesame seeds lightly in a small sauté pan. Cool.
9. Brush ½ of the Nilla wafers tops with egg wash.
10. Place on baking sheet.
11. Sprinkle with the toasted sesame seeds.
12. Pop into the oven for ~5 minutes to gently cook the egg white, so that the cookies don’t need to be refrigerated.
13. While these are cooking, with a rasp, lightly shave the curved tops of the remaining Nilla wafers, so that they can sit flat on a plate (optional, but makes life easier later).
14. Place ½ of the coconut into a plastic zip-lock bag.
15. Add several drops of green food coloring and squish the bag around until the coconut resembles lettuce.
16. Place the shaved Nilla wafer “bun bottom” with the natural flat side up.
17. Dab 4 drops of frosting “ketchup” around the edge. Dab 4 drops of frosting “mustard” in the remaining spaces on the edge.
18. Sprinkle green “lettuce” coconut.
19. Place the mint cookie “hamburger patty” on top and gently press down slightly.
20. Squeeze a GOOD dollop of orange “cheese” frosting on top of the cookie.
21. Sprinkle remaining white “onion” coconut on top.
22. Place the sesame-coated “top bun” Nilla wafer on top, and gently press down.
23. Serve with toasted slivered almonds, resembling French fries!
24. *It takes a LOT of liquid red food coloring to get past “pink.” Try using “super red” gel-based red pigment, found at any local cake decorating supply store.
Title: H.o. 's Oatmeal Cookies
Ingredients:
- 3 1/4 oatmeal
- 3/4 butter
- 3/4 sugar
- 1 vanilla
Instructions:
1. Combine all the ingredients.
2. Blend thoroughly with hands until mixture holds together.
3. Press dough into 1-inch balls.
4. Flatten with a fork; Place on ungreased cookie sheet.
5. Preheat oven to 350 degrees for 15-20 minutes or until light brown.
6. (You could add raisins, or chocolate chips to fancy these up).
Title: Peanut Butter and Jelly Thumbprint Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 1/2 light-brown sugar
- 1/3 white sugar
- 1/3 egg
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease or line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream peanut butter and butter with an electric mixer until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla and beat until well incorporated. Add the dry ingredients and mix until just combined.
4. Scoop tablespoonfuls of dough and form into balls.
5. Roll them in granulated sugar to coat.
6. Place them on the prepared baking sheet. Indent each ball with the back of a wooden spoon.
7. Bake in preheated oven until puffy, about 8 minutes.
8. Remove from the oven and quickly re-dent the centers of the cookies with the back of the wooden spoon.
9. Return to the oven to continue baking for 3-5 more minutes, until golden on the edges.
10. Remove from the oven to cool on a wire rack.
11. Once the cookies have cooled, fill the centers with a teaspoonful of jam.
12. Cookies will keep stored in a airtight container at room temperature for about a week.
13. Makes 24-36 cookies.
Title: Nutty Chocolate Chunk Cookies
Ingredients:
- 3/4 brown sugar
- 1/2 sugar
- 1 butter
- 1 margarine
- 1 1/2 egg
- 2 1/4 vanilla
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 8 walnuts
Instructions:
1. heat oven to 375*F.
2. in large mixer bowl combine brown sugar, sugar, egg and vanilla. beat at med speed scraping bowl often, until mixed.
3. add flour, baking soda and salt, continue beating until well mixed.
4. by hand, stir in walnuts and chocolate.
5. drop dough by rounded tablespoonfuls 2" apart onto cookie sheet.
6. bake for 9 to 11 minutes or until lightly browned.
7. cool before removing from cookie sheet.
Title: Joys of Baking Chocolate Dipped Coconut Macaroons
Ingredients:
- 2 eggs
- 1/2 granulated sugar
- 1/8 salt
- 1 pure vanilla extract
- 3 bittersweet chocolate
- 4 shortening
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C) and line baking sheet with parchment paper or I use my Silpad.
2. In a large bowl whisk the eggs until well beaten. Whisk in the sugar, salt, and vanilla extract. Finally, stir in the dried coconut, making sure that all the coconut is thoroughly moistened.
3. Place small mounds (about 1 tablespoon) (I used a 1/8 cup measuring cup or use a small ice cream scoop) of the batter on the parchment-lined baking sheet, spacing several inches apart. If desired, place a small chunk of chocolate in the center of each cookie. (I put a chocolate chip on top of mine but they did not melt -- probably have to put under the broiler for a minute or so in the future.) Bake for about 14 to 18 minutes or until golden brown. (I used my counter top convection oven & it took about 22 minutes.) Remove from oven and place on a wire rack to cool. Then dip or spread the bottoms of each macaroon with the melted chocolate. Place the macaroons, chocolate side down, on a parchment lined baking sheet. Refrigerate the cookies for about 15-30 minutes, or until the chocolate hardens. Can be covered and stored for several days at room temperature or in the refrigerator.
4. Chocolate Coating: Place the chopped chocolate and shortening in a microwaveable bowl. Melt in the microwave (or over a saucepan of simmering water). Let cool to room temperature before using.
Title: Fudgy Orange Zucchini Cake With Orange Glaze
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 2 1/2 baking soda
- 1 1/2 cinnamon
- 1 salt
- 1 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 2 milk
- 1/2 zucchini
- 3 orange zest
- 1 powdered sugar
- 1 vanilla
- 1 1/4
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Sift together the flour, cocoa, baking powder, baking soda, cinnamon, and salt; set aside.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the eggs, milk and vanilla to the butter mixture.
5. Stir in dry ingredients and mix until blended.
6. Fold in zucchini, orange zest and nuts.
7. Pour into a greased and floured bundt pan.
8. Bake 50-60 minutes.
9. Allow cake to cool for 15 minutes before turning out onto a rack.
10. To make glaze, whisk together the powdered sugar, orange juice and vanilla.
11. Drizzle over warm cake.
Title: Key Lime Pudding Cake 1967
Ingredients:
- 3 butter
- 1 white sugar
- 1/4 all-purpose flour
- 3 eggs
- 1 lime zest
- 1/4 fresh lime juice
- 1 1/2 salt
- 1/4
Instructions:
1. Cream butter and 1/2 cup of the sugar until fluffy.
2. Beat in the egg yolks one at a time, beating well after each.
3. Beat in the zest, juice, milk.
4. Add the flour.
5. Beating well to make a smooth batter.
6. In another bowl beat the egg whites until foamy.
7. Add the last 1/2 cup of sugar and continue beating until stiff peaks.
8. Fold the whites into the batter.
9. Pour into a greased glass 1 1/2 quart casserole bowl.
10. Place in a 9 x 13 pan with hot water acting as a hot water bath.
11. Bake in oven 325 degrees F.
12. for 55- minutes.
13. Remove from oven let cool 30 minutes.
14. Serve warm, or at room temperature, with whipped cream.
Title: Fresh Berry Gratin
Ingredients:
- 4 berries
- 1 granulated sugar
- 1 kirsch
- 1 eau de vie
- 3 table salt
- 2 unsalted butter
- 1/4 brown sugar
- 1 ground cinnamon
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 400 degrees.
2. Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.
3. Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses.
4. Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes.
5. Cool on wire rack 5 minutes and serve.
Title: Gary Rhodes's Bread & Butter Pudding
Ingredients:
- 12 unsalted butter
- 50 caster sugar
- 8 vanilla pod
- 175 vanilla essence
- 1 milk
- 300 sultanas
- 300 raisins
- 25 caster sugar
- 25
Instructions:
1. Grease a 1.7 (3pint) litre pudding basin with butter.
2. First make the custard:
3. Whisk the egg yolks and caster sugar. Split the vanilla pod and place in a pan with the milk and cream. Bring the milk and cream to the simmer, then sieve onto the egg yolks, stirring all the time.
4. Then:
5. Arrange the bread in layers in the prepared basin, sprinkling the sultanas and raisins in between layers. Finish with a final layer of bread without any fruit on top as this tends to burn. The warm egg mixture may now be poured over the bread and cooked straightaway or pour the custard over the pudding then leave it to soak for 20 minutes before cooking as it allows the bread to take on a new texture and have the flavours all the way through. So says Gary.
6. Preheat the oven to 180C/350F/gas4.
7. Put the dish in roasting tray three-quarters filled with warm water and place in the oven. Cook for about 20-30 minutes until it begins to set. We're not aiming for a thick custard here - says Gary.
8. When ready, remove from the water bath, sprinkle liberally with caster sugar to cover and glaze under the grill on medium heat, until the sugar dissolves and caramelizes.
Title: New York Black and Whites
Ingredients:
- 3 all-purpose white flour
- 3/4 salt
- 1/4 baking soda
- 2/3 butter
- 1/2 vegetable shortening
- 2 eggs
- 2 1/4 vanilla extract
- 2 light corn syrup
- 3/4 light corn syrup
- 1/4 powdered sugar
- 5
- 2
Instructions:
1. Preheat oven to 350*.
2. Grease several baking sheets or coat with nonstick spray.
3. In a medium bowl, thoroughly stir together the flour, salt, baking soda and set aside. In a large bowl, with electric mixer on medium speed, beat together sugar, butter and shortening until well blended and fluffy, about 2 minutes.
4. Add the eggs, vanilla, corn syrup and lemon extract and beat until evenly incorporated. Beat in half of the flour mixture, just until well blended and smooth. Let the dough stand to firm up for about 5 minutes. Using a scant 1/4 cup measure of dough, shape into balls with lightly greased hands. Place on the baking sheets, spacing about 3/4" apart.
5. Using your hands press and pat the balls to about 3 1/4" in diameter.
6. Bake the cookies one sheet at a time, in the middle of the oven for 10-14 minutes, or lightly browned at the edges and tops just spring back when lightly pressed in the centers.
7. Reverse the sheet from front to back halfway through baking to ensure even browning.
8. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly -- 1-2 minutes.
9. Using a spatula, transfer the cookies to wire racks.Let stand until completely cooled.
10. FOR THE FONDANTS:
11. in a medium, heavy saucepan, bring 1/2 cup water and the corn syrup just to a boil over medium-high heat. Remove from heat and stir in powdered sugar and vanilla until completely smooth. Place the chocolate in a small deep bowl. Pour 2/3 cup of hot vanilla fondant over the chocolate, stir until chocolate is partially melted. Pour another 1/2 cup of vanilla fondant over the chocolate. Stirring constantly, thin the chocolate fondant to a fluid, but not runny consistency -- by adding 3-4 tsps of hot water, a little at a time. Stir until the chocolate melts completely and the water is incorporated. Set the wire racks with cookies over wax paper to catch drips. Using a small wide bladed spatula, spreader etch.immediately ice half of each cookie with chocolate fondant.)if fondant stiffens as you work, thin it by thoroughly stirring in a few drops of hot water. It it cools completely, rewarm it over low heat, stirring. If necessary, adjust the consistency of vanilla fondant by stirring in additional powdered sugar or hot water until fluid, but not runny. Ice the second half of each cookie with vanilla fondant. Let cookies stand until the icing sets.at least 2 hours, preferably 4 hours. Store them in a single layer or layered between wax paper in an airtight container for up to 1 week.or freeze for up to 1 month. TIP***. for a tidy dividing line between the black and white icing, put a small amount of chocolate fondant in a paper cone or pastry bag fitted with a fine writing tip.Pipe a straight chocolate line across the cookies. Ice one aide up to the line with chocolate and the other side with vanilla.
Title: Short'nin' Bread
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 flour
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream the butter with the brown sugar. Add the flour a bit at a time until mixed well.
3. Roll out to 1/2-thickness and cut into "ladyfinger"-like slices. Place on a greased pan and bake for 20 minutes or until just beginning to brown. Cool completely.
Title: Grandmother's Old-Time Tea Cakes
Ingredients:
- 2 flour
- 2 1/2 sugar
- 2 eggs
- 1 buttermilk
- 3/4 shortening
- 1 baking soda
- 1 baking powder
- 1 vanilla extract
Instructions:
1. Mix shortening and sugar together with pastry blender or two forks.
2. Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
3. Sift flour, baking soda, and baking powder together.
4. Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
5. Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
6. Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
7. Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
8. Store in a covered tin or plastic container.
Title: Whiskey Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 milk
- 1 pecans
- 1/3 butter
- 1/2 sugar
- 1
- 1/2
- 3/4
- 1/2
Instructions:
1. Cake.
2. mix all cake ingredients together and bake in a greased and floured bundt or 8 inch spring form pan for 1 hour at 350 degrees.
3. Glaze.
4. Melt butter, sugar and whiskey together. Simmer slowly for 2-3 minutes. Pour 2/3rds. of glaze on top of cake right out of the oven(I poke holes in it with a skewer first. Wait 25 minutes, remove from pan, pour remaining glaze over cake.
Title: Great American Cookie White Chocolate Macadamia Nut Cookies
Ingredients:
- 1/2 butter
- 1 dark brown sugar
- 1/2 coconut flakes
- 1 egg
- 1 milk
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 8 white chocolate
- 1
Instructions:
1. Preheat oven to 300 degrees F.
2. In a large bowl, cream together the butter and sugar on high speed. Add coconut, egg, milk and vanilla. Mix well.
3. In another bowl, combine flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and combine until dough forms.
4. Mix in the white chocolate and nuts.
5. Measure out about 2 1/2 tablespoons dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart. Bake for 12-14 minutes.
6. DO NOT OVER BAKE. Cookies should come out of the oven appearing slightly browned, yet under cooked. When cooled, the cookies will be soft and chewy like the original.
Title: Old Fashioned Orange Cake
Ingredients:
- 2 granulated sugar
- 1 butter
- 5 eggs
- 1 orange zest
- 1/2 self-rising flour
- 2 1/2 reduced-fat milk
- 1 butter
- 1/4 orange zest
- 1 confectioners' sugar
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour two 9-inch round cake pans.
2. To prepare cake, combine sugar and butter; cream with a mixer at medium-high speed. Add eggs and orange zest; blend well.
3. Reduce speed to low and beat in orange juice. Add flour alternately with milk; beat well. Pour into pans.
4. Bake 22 to 25 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pans for 15 minutes. Remove from pans and cool completely on wire racks.
5. To prepare icing, combine butter, orange zest, orange juice, and half the confectioners’ sugar. Using a mixer at low speed, beat until well blended. Gradually add remaining sugar; beat until smooth.
6. Spread about ¾ cup of the icing on top of one layer. Place second layer on top. Spread remaining icing in a thin layer over top and sides.
Title: AIP Coconut Macaroon Kisses
Ingredients:
- 30 erythritol
- 30 ginger juice
- 1 apple cider vinegar
- 1 vanilla extract
- 1 1/2 coconut oil
- 20 baking soda
- 25 coconut flakes
- 2 dried prunes
- 1/2 dark chocolate
- 40 coconut milk
- 1
- 30
- 20
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Beat yolks and erythritol until foamy.
3. Add in the sweet potato starch and keep on mixing well until creamy.
4. Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
5. Add in the whites, mix well and lastly add in the coconut flour.
6. When the batter is smooth and rather solid, transfer it into a pastry bag.
7. Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
8. Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
9. When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
10. Blend the dried prunes together with the coconut milk until creamy.
11. Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
12. Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!
Title: Orange-Drizzled Grape Tartlets
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1/2 red seedless grapes
- 3/4 green grape
- 3/4 orange marmalade
- 1/4
Instructions:
1. Cut cookie dough into 12 slices about 3/4" thick, or roll out your dough 3/4" thick and cut into rounds. On ungreased baking sheets, pat each slice to form 1/2" thick circles. Bake at 350F for 10-12 minutes, or until golden brown. Remove and cool on wire racks.
2. Beat cream cheese, confectioners' sugar, and vanilla until well blended. Spread over cookie crusts. Top with grapes.
3. Microwave marmalade, covered, on high for 15-20 seconds or until warmed. Drizzle over grapes.
Title: Sweet Cream With Avocado and Mint
Ingredients:
- 2 avocados
- 25 mint leaves
- 3 sugar
- 1/2 lemon juice
- 1/2 lemon peel
- 1/2 - 1 heavy cream
- 4 chocolate
Instructions:
1. Puree the avocados.
2. Add mint, sugar, lemon juice, greated lemon peel and mix well. Check sugar and add more if you need.
3. Beat heavy cream until firm and incorporate to the avocado mix puree.
4. Cover with a plastic film and refrigerate for at least 2 hours.
5. Serve and enjoy.
6. Note: This recipe can be turned in an ice cream. For this freeze it at least 6 hours and remove from the freezer 10 minutes before serving.
Title: Mango Mousse
Ingredients:
- 2 mangoes
- 2 1/2 honey
- 2 fresh lime juice
- 1 1/4 heavy cream
- 2
Instructions:
1. Cut the mangoes on both sides of the pit. Reserve a few slices for decoration, if desired.
2. Scoop out the rest of the flesh and purée in a blender or food processor fitted with the steel blade.
3. Add the honey and lime juice and purée until smooth.
4. Whip cream to soft peaks; fold into mango mixture.
5. Beat egg whites until stiff. Stir half of whites into mousse, blending well. Fold in remaining egg whites, making sure there are no lumps.
6. Spoon into individual dessert glasses or a serving bowl. Garnish.
Title: Portillo's Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1 Hellmann's mayonnaise
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 2 round cake pans (or your choice of pan; cupcakes works great too).
3. Beat all ingredients for 4 minutes (makes it fluffy).
4. Pour into prepared pans.
5. Follow baking instruction on box for your choice of pan, elevation, etc.
6. Use toothpick to check for doneness.
Title: Swiss Banana Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 buttermilk
- 1/3 vanilla
- 1 walnuts
- 3/4 pecans
- 3/4 brown sugar
- 1/4 corn syrup
- 2 water
- 2 salt
- 1/4 cream of tartar
- 1/4 vanilla
- 1/2
Instructions:
1. CAKE:.
2. Grease and flour 2 (8 or 9 in) cake pans. Preheat oven to 350 degrees.
3. In a med bowl, sift together flour, baking powder, soda and salt; set aside.
4. In a lg bowl, cream shortening until fluffy. Gradually add sugar and continue to cream until light and fluffy. Blend in eggs, one at a time, beating after each addition. Add bananas and blend.
5. In a sm bowl, combine buttermilk and vanilla. Add buttermilk mixture alternately with dry ingredients to creamed mixture, beginning and ending with flour mixture.
6. Stir in nuts and pour batter into preparted pans and bake 30-35 minutes. Cool. Frost with Frosting below.
7. FROSTING:.
8. In the top of a double boiler, combine brown sugar, syrup, egg whites, water, salt and cream of tarter.
9. Place over a pan of rapidly boiling water. Cook, beating with electric mixer or rotary beater, until mixtures stands in peaks. Remove from heat. Add vanilla and continue beating until spreading consistency.
Title: Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 4 salt
- 1 baking soda
- 1 apple cider vinegar
- 1/2 vanilla
- 1 cold water
- 1
Instructions:
1. Mix first 5 dry ingredients in a bowl, then add the rest and mix well until there are no lumps.
2. Pour in a greased 8 X 8 baking pan.
3. Bake 30 minutes at 350°F.
Title: Boston Cream Pie Minis
Ingredients:
- 18 1/4 milk
- 1 vanilla flavor instant pudding and pie filling mix
- 1 Cool Whip Topping
- 1 1/2
- 4
Instructions:
1. PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups as directed on package. Cool 10 minute in pans. Remove to wire racks; cool completely.
2. POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Let stand 5 minute to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding.
3. Spoon about 1 tablespoons of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
4. MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is almost melted, stirring after 1 minute.
5. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1-1/2 teaspoons of the chocolate mixture.
6. Refrigerate at least 15 minute before serving. Store leftover cupcakes in refrigerator.
Title: A Fool for Strawberries
Ingredients:
- 12 frozen strawberries
- 1/4 granulated sugar
- 1/2 heavy cream
- 1 1/4 orange zest
Instructions:
1. Process the frozen berries and sugar in a blender with the on and off pulse button until just mixed. Add extract of your choice.
2. In a separate mixing bowl, whip the cream until stiff, then fold in the strawberry mixture.
3. Transfer to parfait glasses and refrigerate at least 4 hours, or until set.
4. For presentation, garnish each serving with a few threads of orange zest and some toasted almonds slices if desired.
5. Yield is estimated.