lumicero/recipes-ing2inst huggingface dataset:
Title: Scheiterhaufen
Ingredients:
- 2/3 butter
- 1/4 apple
- 1 raisins
- 4 sugar
- 4 cinnamon
- 6 rum
- 1/4 lemon, rind of
- 1 milk
- 1/4 eggs
- 2 vanilla extract
- 3
- 1
Instructions:
1. Heat oven to 375°F.
2. Toast the bread slices. Divide toast slices into two piles, one pile enough to cover the bottom of a pie pan and the other to be used later.
3. With the pie pan toast pile, dip one side of each slice of toast into the melted butter and then layer the bottom of the pie pan. Any remaining butter, pour over the bread slices in the pan.
4. With the other pile of toast, shred into small pieces and mix with the apples, raisins, nuts, sugar, cinnamon, rum and chopped lemon peel. Arrange mixture loosely in the pie dish.
5. Whisk the milk with the eggs and vanilla and pour over the mixture.
6. Bake for 45 minutes until golden brown. Serve hot, sprinkled with sugar.
Title: Scrumptious Strawberry Lemonade Cupcakes
Ingredients:
- 1 strawberry gelatin
- 1 fresh strawberries
- 1 buttermilk
- 1 eggs
- 1/2 shortening
- 4 unsalted butter
- 1/2 cream cheese
- 1/2 vanilla extract
- 1 powdered sugar
- 1 salt
- 2 fresh lemon juice
- 1/2
- 1 -2
Instructions:
1. For cupcakes: In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl and beat 2 minutes on medium speed. Pour batter into prepared cupcake pans.
2. Bake at 350 for 15-20 min or until cupcakes are done.
3. For the lemon cream cheese frosting: Cream together shortening, butter, and cream cheese until nice and smooth. Add vanilla into mixture and combine. Sift together sugar and salt, and slowly add to shortening, butter & cheese mixture. Add lemon juice and mix well.
4. Top each cupcake with a slice of strawberry and lemon zest. Voila!
Title: Divine Cream Cheese Icing Frosting
Ingredients:
- 8 cream cheese
- 6 butter
- 3 icing sugar
- 1 vanilla
- 1/2 lemon
Instructions:
1. Mix cream cheese and butter with a hand mixer.
2. Slowly sift in icing sugar and continue beating until fully blended. There should not be any lumps.
3. Stir in vanilla and lemon juice. Enjoy!
Title: Raspberry Sauce
Ingredients:
- 1 frozen raspberries
- 1/4 light corn syrup
Instructions:
1. Place raspberries in a blender; cover and process until until pureed.
2. Strain and discard seeds.
3. Stir corn syurp into raspberry puree.
4. Cover and refrigerate until serving.
Title: Ricciarelli (Sienese Christmas Cookies)
Ingredients:
- 2 plain flour
- 6 baking powder
- 1 icing sugar
- 1/2 brandy
- 2 Amaretto
- 1 oranges, zest of
- 1/2 lemon, zest of
- 1 lemon peel
- 12 dark chocolate
Instructions:
1. Sieve together the Icing Sugar, Flour and Baking Power into a bowel, then mix in the Ground Almonds.
2. In a separate bowl, add a couple of drops of almond extract to the egg whites and then whisk until stiff peaks form.
3. Stir the stiffened egg whites into the dry mixture until a sticky 'dough' is formed.
4. If you are trying the options, at this point add either a tablespoon of mixed orange/lemon peel OR the zest of half a lemon/orange OR a tablespoon of Rum, Brandy or Amaretto.
5. Sprinkle a board with sifted Icing Sugar and take a desertspoon full of the dough, roll in the Icing Sugar and form into a ball. Flatten the ball a little with the back of a fork. Continue until all your dough is gone (the amount above should make 12-16 cookies).
6. Line a baking sheet with greaseproof paper and place your dough balls on, taking care to leave space for 'spread' during cooking.
7. Pop into an oven that's been preheated to Gas Mark 6 (200C, 390F) until golden brown. This should take approximately 10-12 minutes.
8. Remove from oven and leave to cool completely. If you are intending to dip the cookies in chocolate, at this stage you should melt very good quality dark chocolate (70%+ cocoa solids) in a bowl over a pan of simmering water and dip the cooled cookies inches Return them to the tray and cool off in the fridge or a cool place until chocolate is set.
9. Ricciarelli keep for a few weeks in an airtight container.
Title: Grilled Nectarines With Bleu Cheese, Honey and Black Pepper
Ingredients:
- 6 nectarines
- 1/2 canola oil
- 1/4 blue cheese
- honey
- fresh coarse ground black pepper
Instructions:
1. Heat grill to high.
2. Brush the cut sides of nectarines with oil.
3. Grill cut side down until caramelized and brown, about 2 minutes.
4. Turn nectarines over and grill for 1 or 2 minutes more, until the flesh is almost soft.
5. Place the nectarines cut side up on a platter and divide the cheese among the cavities.
6. Drizzled with honey and grind fresh pepper over the top.
7. Serve immediately.
8. Yum!
Title: Tropical Spice Cupcakes
Ingredients:
- 2 1/2 cake flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/2 butter
- 1/2 brown sugar
- 1 sugar
- 2 eggs
- 1 Grand Marnier
- 1 orange, juice and zest of
- 1/2 coconut milk
- 1/2 buttermilk
- 1/2 coconut
- 2 coconut milk
- 2 Grand Marnier
- 1/2 cream cheese
- 2 confectioners' sugar
- 3 1/2 - 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place 18 cupcake liners in muffin tins.
3. In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
4. Cream the butter with a mixer for a few minutes until soft and fluffy.
5. Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
6. Next, add the Grand Marnier and beat until incorporated.
7. Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
8. Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
9. Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
10. Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
11. Remove from the oven and let rest in the muffin pan for 15 minutes.
12. Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
13. Make frosting: Beat the cream cheese in a medium bowl until creamy.
14. Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
15. Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
16. Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
17. Add another cup of confectioner's sugar and beat until smooth.
18. Add 1/2 cup confectioner's sugar and beat until smooth.
19. At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
20. Spread the frosting on the cooled cupcakes.
Title: Yummy Lemon Curd
Ingredients:
- 1/2 gelatin sheets
- 4 lemon juice
- 16 lemon zest
- 2 sugar
- 24 eggs
- 12 butter
- 3
- 1/2
Instructions:
1. Bloom gelatin in ice water.
2. Heat lemon juice, zest, and half of sugar.
3. Mix together remaining sugar, eggs, and egg yolks.
4. Temper in hot lemon juice into sugar and egg mixture.
5. Place mixture back onto stove.
6. Continue cooking, whisking continuously until the mixture reaches 195°F.
7. Remove from heat; Add butter and bloomed gelatin leaves (make sure to squeeze excess water out of gelatin sheets before putting in).
8. Strain through fine sieve into bowl.
9. Cover directly with plastic wrap (to prevent skin) and chill.
Title: Coffee Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/4 granulated sugar
- 2 instant coffee granules
- 2 all-purpose flour
- 1/4 salt
- 1/2 white chocolate chips
- 1/2
Instructions:
1. Cream the butter, coffee and sugars until light and fluffy.
2. Combine the flour and salt. Gradually add to the creamed mixture.
3. Roll out to 1/4 inches thickness. Cut with a floured 2-3 inches round cookie cutter. Place 2 inches apart onto ungreased baking sheets.
4. Bake at 300*F (155*C) for 20-22 minutes or until set.
5. Remove to wire racks to cool completely.
6. Drizzle with white chips, then semi-sweet chips.
7. Store in an airtight container.
Title: Twinkling Star Orange Shortbread
Ingredients:
- 250 butter
- 1/2 caster sugar
- 2 plain flour
- 1/2 raw sugar
- 2 dark cooking chocolate
- 2
- 100
- 1
Instructions:
1. Pre-heat oven to 160°c conventional/140°c fan forced.
2. Beat butter, sugar and orange rind with a pinch of salt in a large bowl until light and fluffy.
3. Fold in flours and mix to a soft dough.
4. Lightly knead mixture on a lightly floured surface and roll out to 8-10mm thickness.
5. Cut mixture with star cutters. Sprinkle each star with a little raw sugar and place on a baking paper lined tray.
6. Bake for 15 minutes, or until pale golden and firm.
7. Cool on a wire rack.
8. Serving suggestion:- Melt chocolate and oil together over a pan of simmering water or in microwave and drizzle over stars with a fork.
Title: Lemon Glazed Pound Cake -- Loaf Size!
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 sugar
- 4 eggs
- 2 pure vanilla extract
- 1/4 lemon zest
- 1 lemon juice
- 1/3 lemon zest
- 1/3 salt
- lemon juice
- sugar
Instructions:
1. Preheat the oven to 350°F for metal, or 325F for glass or stoneware.
2. Butter a 6-cup loaf pan (8 1/2 x 4 1/2 x 2 1/2-inch) and line it with parchment or wax paper.
3. In a medium bowl, combine the flour, baking powder and salt.
4. In a mixer cream the butter, sugar, and lemon zest.
5. With the mixer running at low speed, add the eggs one at a time; add the vanilla.
6. Working in alternating batches, and mixing after each addition, add the dry ingredients and lemon juice to the butter mixture. Mix until just smooth.
7. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean (a few crumbs are OK), about 50 to 60 minutes ~ Depending on your oven, and the kind of pan you use, please check the cake at 45 minutes to be sure!.
8. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan.
9. Set a wire rack on a sheet pan with sides (to catch the glaze) and turn the cake out onto the rack. Peel off the wax paper.
10. Lemon Glaze:
11. Combine zest, lemon juice, salt, and sugar in a microwave safe bowl ~ microwave for 1 minute; remove and stir until sugar is completely dissolved.
12. Using a pastry brush, spread Lemon Glaze all over the top and sides of the cake.
13. Repeat until the entire glaze is used up, including any glaze that has dripped through onto the sheet pan.
14. Let cool at room temperature or, wrapped in plastic wrap, in the refrigerator.
15. Serve at room temperature, in thin slices.
Title: Million-Dollar Fudge a Favorite Recipe of First Lady Mamie Eisen
Ingredients:
- 4 1/2 sugar
- 1 salt
- 2 salted butter
- 12 evaporated milk
- 12 marshmallow cream
- 12
- 1
- 2
Instructions:
1. Line a 12 1/2- by 17 1/2-inch baking sheet with waxed or parchment paper.
2. Combine the sugar, salt, butter and evaporated milk in a medium saucepan over medium-high heat. Bring to a boil, stirring to form a smooth syrup, then remove from the heat.
3. Combine the semisweet chocolate, German sweet chocolate, marshmallow cream and nuts in a large heatproof bowl. Pour the just-boiled syrup over the ingredients in the bowl. Stir until the chocolate has melted and the ingredients are well incorporated. Pour into the pans, spreading the mixture evenly into the corners. Let stand for a few hours before cutting into pieces.
4. Store in an airtight container at room temperature.
5. My Note: IT IS SWEET! The kids like it a lot, but too sweet for me.
Title: Butterscotch Pudding
Ingredients:
- 2/3 dark brown sugar
- 3 cornstarch
- 1 salt
- 2 milk
- 1 egg
- 1 vanilla
- 2 butter
- 1/2
Instructions:
1. In a medium saucepan, whisk brown sugar with cornstarch and salt until evenly mixed. Whisk in 1/2 cup milk until smooth. In a large measuring cup, whisk remaining milk with egg until well blended. Whisk into milk mixture in pan.
2. Set pan over medium heat and stir continuously until mixture boils. Reduce heat to low, continue to stir and simmer one minute. Remove from heat. Stir in vanilla, then butter. Strain if necessary to remove any lumps.
3. Transfer to individual dessert dishes or to a serving bowl. Refrigerate, until firm, 2 to 3 hours.
4. Whip cream until soft peaks form. Serve in dollops on pudding.
Title: Chocolate Sauce Pudding
Ingredients:
- 1/2 sugar
- 1 egg
- 60 butter
- 1 vanilla essence
- 1 self rising flour
- 1/2 milk
- 4 sugar
- 1 warm water
- 2 1/2
Instructions:
1. Cream butter and sugar.
2. Add unbeaten egg and vanilla and mix well.
3. Fold in sifted flour, alternatively with milk.
4. Place mixture in greased, oven proof/microwave proof dish.
5. In separate bowl mix sugar and cocoa.
6. Sprinkle cocoa-sugar mixture evenly over cake mixture (DO NOT STIR).
7. Gently pour over warm/hot water. (DO NOT STIR).
8. Place in moderate oven for 35 minutes or microwave 8 minutes (1200 watt oven). You might want to keep watch as sauce might overflow.
Title: Crisp, Flaky Baklava
Ingredients:
- 4 walnuts
- 1/2 sugar
- 1 ground cinnamon
- 1 phyllo dough
- 1 butter
- 16 honey
Instructions:
1. Grease 13" x 9" baking dish. In large bowl with spoon, combine chopped walnuts, sugar and cinnamon until blended; set mixture aside.
2. In baking dish, place 1 sheet of phyllo, allowing it to extend up sides of dish; brush with some more butter. Repeat to make 5 more layers of phyllo; sprinkle with 1 cup walnut mixture. Cut remaining phyllo into approximately 13" by 9" rectangles.
3. Place one sheet of phyllo in baking dish over walnut mixture; brush with butter. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangles, if necessary. Sprinkle 1 cup walnut mixture evenly over phyllo.
4. Repeat step 3 two more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of dish. With sharp knife, cut just halfway through all layers in a diamond pattern to make 28 servings. Bake in 300 degree Fahrenheit oven for 1 hour 25 minutes or until top is golden brown.
5. Meanwhile, in 1-quart saucepan over medium-low heat, heat honey until hot but not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time.
6. To serve: With sharp knife, finish cutting through layers.
Title: Boston Dream Cream Pie
Ingredients:
- 3 eggs
- 1 vanilla extract
- 1/2 granulated sugar
- 1 salt
- 3/4 cake flour
- 1/2 granulated sugar
- 1/4 all-purpose flour
- 1 1/2 milk
- 6 vanilla extract
- 2 salt
- 1 granulated sugar
- 1/2 light corn syrup
- 3 water
- 2
- 4
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch round cake pan; line with wax paper.
3. Beat together egg yolks and vanilla at medium speed until blended.
4. Beat in half the sugar until very thick and pale. Using clean, dry beaters, beat together eggs white and sale at medium speed until very soft peaks form.
5. Gradually beat in remaining sugar until stiff and not too dry, peaks form. Fold yolk mixture into egg whites.
6. Sift flour over mixture; fold in gently. Do not overmix.
7. Pour batter into prepared pan. Bake cake until top springs when lightly pressed, 25 minutes.
8. Loosen cake by running a metal spatula around sides of pan.
9. Invert cake onto a wire rack.
10. Remove pan, leaving waxed paper on cake.
11. Turn cake right side up.
12. Cool completely on rack.
13. Meanwhile, prepare filling:
14. In a saucepan, mix together sugar and flour.
15. Gradually whisk in milk, then egg yolks, vanilla and salt.
16. Bring to a boil over medium heat; boil for 1 minute, whisking constantly.
17. Strain through a fine sieve into a bowl.
18. Press plastic wrap on surface.
19. Chill for 30 minutes.
20. Using a serrated knife, cut cake horizontally in half; carefully remove waxed paper.
21. Place the bottom layer on a serving plate.
22. Spread evenly with filling.
23. Top with remaining cake layer.
24. To prepare glaze:
25. In a saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly, until sugar has dissolved, Remove from heat.
26. Add chocolate: let stand for 1 minute.
27. Whisk until smooth.
28. Gradually pour glaze over cake, allowing it to drip down sides.
29. Let stand until glaze sets.
30. Serve with whipped cream and a cherry.
31. Enjoy.
Title: Lemon Sour Cream Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 1/4 milk
- 8 sour cream
- 3 flour
- 1/2 baking powder
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 325°F Grease and flour a 10" tube pan.
2. Cream butter and shortening. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition.
3. Combine sour cream and milk, stir until smooth.
4. Combine flour and baking powder.
5. Add sour cream mixture and flour mixture to the butter mixture alternately. Begin and end with the flour mixture. Mix just until blended after each addition. Stir in extracts.
6. Pour batter into prepared pan. Bake for 1 hour and 40-45 minutes or until tooth pick inserted into center comes out clean.
7. Cool in the pan.
Title: Pineapple Spice Cake
Ingredients:
- 1 crushed pineapple
- 20 eggs
- 3 powdered sugar
- 1 water
- 2 -3
- 5
- 1
Instructions:
1. Note:*** Do NOT add the water and oil stated on the box of cake mix.
2. The Pineapple and juice replace these two ingredients and make it lower in fat and more moist.
3. In bowl, add dry cake mix, pineapple with juice, eggs and orange extract.
4. Beat just until mixed.
5. Pour into a 9x13-inch pan and bake at 350 degrees for 30-35 minutes or until toothpick inserted in center comes out clean.
6. Cool.
7. Note: I wrapped outer edge of cake with Magi-cake strips which prevents the outside edges from becoming browned before the cake is done; however, this is optional.
8. Mix orange extract and powdered sugar to make a glaze.
9. Drizzle over the cooled cake.
10. Note:*** I have made this in 6 mini-angelfood cake pans and baked for 23 minutes.
11. They were the first cakes sold at the bake sale.
Title: Sprinkle Sugar Cookies
Ingredients:
- 1 1/3 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 3 3/4 flour
- 2 baking powder
- 1 salt
Instructions:
1. Beat together the butter and sugar.
2. Add the eggs and vanilla and mix well.
3. Gradually mix in the flour, baking powder, and salt.
4. Preheat oven to 350 and line cookie sheet with parchment paper.
5. Roll dough into golf ball size balls (I like to use a regular size ice cream scoop which yields about 3 1/2 ounces dough per cookie but for Super Sized I have also used 7 ounces of dough per cookie-ginormous!)
6. Flatten out each ball of dough and dip tops in sprinkles.
7. Bake 15-18 mins! Cookies will spread.
8. Only bottoms should be lightly browned. Let cool.
Title: Old-Fashioned Lemon Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 2 lemon zest
- 1 all-purpose flour
- 1 1/2 cornmeal
- 1 sugar
Instructions:
1. Cream butter and sugar. Mix in egg yolks. Mix well.
2. Stir in lemon zest and flour and cornmeal.
3. Pat dough into a disc--wrap in plastic wrap and refrigerate 3-4 hours.
4. Roll out on floured surface about 1/2" thick or a little less.
5. Cut in desired shapes.sprinkle with additional sugar and lemon zest, if desired.
6. Bake in 350°F oven for 8-10 minutes or until edges are just turning golden brown.
7. Cool on cookie sheet for 1 minute before removing to rack to cool completely.
Title: High Altitude Cake
Ingredients:
- 2 2/3 cake flour
- 2 baking powder
- 3/4 butter
- 1 1/4 white sugar
- 4 eggs
- 1 vanilla extract
- 1 milk
Instructions:
1. Preheat oven to 375F and lightly grease/flour two 9" round cake pans.
2. Sift the cake flour and baking powder into a bowl and set to the side.
3. Beat butter and sugar until light and fluffy, up to 10 minutes.
4. Mix in eggs, one at a time, fully blending each one in before adding the next.
5. Stir in vanilla.
6. Stir in the flour and baking powder mixture alternatively with the milk until the batter is smooth.
7. Divide the batter evenly between the prepared pans.
8. Bake in the preheated oven until a knife inserted into the center of the cakes comes out clean, 25 to 30 minutes.
9. Cool cakes in the pans set over a wire rack.
Title: Chocolate Lovers Trifle
Ingredients:
- 2 chocolate
- 1 chocolate instant pudding
- 1 Cool Whip
- 2 chocolate bars
Instructions:
1. Make up instant pudding and refrigerate for 20 minutes to thicken up.
2. Meanwhile, in a large glass bowl, break up half the cake into bite-sized pieces.
3. Using a spatula, spread half of the pudding mixture onto the cake pieces.
4. Next spread half the cool whip on top of the pudding.
5. Sprinkle on half of the crushed bars.
6. Repeat layers of the cake, pudding, and cool whip, in that order. End with crushed bar.
7. Refrigerate for 4-6 hours.
Title: Pavlova Roll
Ingredients:
- 4 caster sugar
- 1 cider vinegar
- 1 1/2 vanilla essence
- 1/2 cream of tartar
- 1
- 1/4
Instructions:
1. Preheat oven to 160°C ( 325°F ) Grease a slab tin.
2. Place all of the ingredients in a mixer bowl and beat untill stiff peaks form.
3. Spread the mixture into the prepared tin. Sprinkle with the slivered almonds and coconut, if desired- this is optional and not a necessity.
4. Bake at 160°C for 20 minutes and then reduce oven temperature to 140°C and bake for a further 10 minutes.
5. Remove from oven and turn the pavlova out onto a clean tea-towel. Roll up from the widest side. Cool.
6. When cool, unwrap the pavlova and fill as desired. It's best not to overfill as it will be harder to roll and slice.
7. Re-roll and serve cut into slices.
8. The roll is best eaten with 24 hours.
Title: Lite Coconut Cream Cake
Ingredients:
- 1 sweetened flaked coconut
- 3/4
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Spray 13 x 9 inch baking pan with cooking spray.
3. Prepare mix according to package directions, omitting oil and adding 6 tablespoons coconut.
4. Pour into baking pan.
5. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
6. Let cool 10 minutes on a wire rack.
7. Punch holes in top of the cake with a wooden pick.
8. Combine sweetened condensed milk and coconut extract; stir well.
9. Pour half of mixture over warm cake, gently working mixture into holes.
10. Let stand 2-3 minutes.
11. Punch additional holes in the top of cake and repeat process.
12. Let cake cool completely.
13. Spread whipped topping over cake; sprinkle with remaining 6 tablespoons of coconut.
14. Cover and chill at least 4 hours.
Title: Chocolate Chip Cream Cheese Cupcakes
Ingredients:
- 8 cream cheese
- 1 1/3 sugar
- 1/4 salt
- 1 egg
- 1 vanilla
- 1 1/2 chocolate chips
- 3 flour
- 2 sugar
- 1/2 cocoa powder
- 1 salt
- 2 baking soda
- 2/3 water
- 2 white vinegar
- 2 vanilla
- 2
Instructions:
1. preheat oven to 325 degrees.
2. in a small bowl, combine cream cheese, 1 1/3 c sugar, 1/4 tsp salt, egg, 1 tsp vanilla and chocolate chips. Set aside.
3. Combine the rest of the ingredients in a medium sized bowl and mix well.
4. Place paper cups into a dry cupcake pan.
5. Fill the cups 3/4 full, then spoon the cream cheese mixture in the center of each.
6. Bake for about 20 minutes, then check.
7. After cooled, sprinkle with powdered sugar.