lumicero/recipes-ing2inst huggingface dataset:
Title: Eggnog Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1 powdered sugar
- 1 instant vanilla pudding
- 1 milk
- 1 ground nutmeg
- 1/4 ground ginger
- 2
Instructions:
1. Heat oven to 400ºF.
2. In 2 1/2-quart saucepan, heat water and butter to rolling boil.
3. Stir in flour.
4. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat.
5. Beat in eggs, all at once; continue beating until smooth.
6. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet.
7. Bake 35 to 40 minutes or until puffed and golden.
8. Cool away from draft.
9. Meanwhile, in large bowl, beat all Eggnog Cream ingredients except cream with electric mixer on low speed 1 to 2 minutes or until smooth.
10. Add cream.
11. Beat on high speed 1 to 2 minutes or until soft peaks form.
12. Cut off tops of cooled puffs; pull out any soft dough.
13. Fill puffs with Eggnog Cream; replace tops.
14. Sprinkle with powdered sugar.
15. Serve immediately.
16. Store covered in refrigerator.
Title: No Fat Brownies
Ingredients:
- 2/3 unsweetened applesauce
- 1 vanilla
- 3/4 sugar
- 1/2 flour
- 1/2 baking soda
- 2 cocoa powder
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spray a square non-stick baking pan (8 inch x 8 inch) with non-stick cooking spray.
3. Combine the ingredients in a large mixing bowl, blend well. Pour batter into pan and bake 20-30 minutes until cooked. To test if batter is cooked, insert a toothpick. If it comes out clean, brownie is cooked.
4. Remove from oven and let cool for five minutes in pan.
5. Gently remove from pan; place on wire rack and when cool, sprinkle with icing sugar if desired. Cut into eight squares. Enjoy!
Title: Peanut Butter-Chocolate Chip Brownies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/8 granulated sugar
- 3/4 dark brown sugar
- 1/4 creamy peanut butter
- 1/4 vanilla extract
- 1 egg
- 1
Instructions:
1. Preheat oven to 350°.
2. Coat bottom of an 8-inch square baking pan with cooking spray (do not coat sides of pan).
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, chocolate chips, soda, and salt in a bowl.
4. Combine sugars and remaining ingredients in a bowl; stir until well-blended. Add flour mixture, stirring just until blended. Spread batter in bottom of prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out almost clean. Cool on a wire rack.
Title: Banana Cake
Ingredients:
- 1/2 unsalted butter
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 3/4 salt
- 4 bananas
- 1 sour cream
- 1/2
Instructions:
1. cream butter and add sugar, a little at a time. beat in eggs.
2. add vanilla, bananas, and sour cream; mix well. sift flour, baking soda, baking powder, and salt; mix well.
3. add coconut and almonds.
4. pour into a lightly greased square pan and bake at 350 degrees for 1 hour until done.
Title: Easy Homemade Brown Sugar
Ingredients:
- 2 sugar
- 3 unsulphured molasses
Instructions:
1. Mix sugar and molasses until no molasses globs remain. (An electric mixer works great, but you can mix by hand).
2. For dark brown sugar, add another tablespoon of molasses.
Title: Smith College Blueberry Crisp
Ingredients:
- 5 blueberries
- 4 sugar
- 1 cornstarch
- 1/2 lemon juice
- 2 ground cinnamon
- 10 water
- 6 all-purpose flour
- 6 light brown sugar
- 1
Instructions:
1. place blueberries, water, and lemon juice bring to a boil.
2. combine sugar, cornstarch and cinnamon mix well.
3. pour sugar mixture into boiling berries, stir well until thickened.
4. remove from heat. pour into greased pan.
5. cream together butter and sugar. add flour and oats mix until crumbly.
6. spread evenly over berries
7. bake at 325 for 35-45 minute.
Title: Blidas (French Batter Cookies)
Ingredients:
- 2 all-purpose flour
- 1 1/2 powdered sugar
- 3 Almond and Sugar Powder
- 1/8 cream of tartar
- 1 confectioners' sugar
- 1/2
- 1
- 5
Instructions:
1. Preheat the oven to 325 degrees F.
2. Sift the flour and toss it with the almond and sugar powder.
3. Whip the egg whites in an electric mixer at low speed until they start to froth. If you are not whipping the whites in a copper bowl, then add the cream of tartar at this point.
4. Gradually increase the whipping speed to medium-high, and continue whipping until the whites form very stiff peaks and just begin to slip and streak around the side of the bowl.
5. Add the superfine sugar and continue whipping at high speed for a few seconds longer to incorporate the sugar and tighten the meringue.
6. Gently fold in the almond and sugar powder and flour.
7. Scoop the batter into the pastry bag, and pipe the batter in domes 1-inch wide, arranging them on the baking sheets in staggered rows and separating them by about 1-inch. Unless you have 2 ovens, pipe only 1 sheet of cookies at a time, and keep the remaining batter in the pastry bag until the first sheet is baked.
8. Dust chopped almonds over the piped batter. Turn the baking sheet upside down and tap it with a wooden spatula to dislodge the excess almonds, then quickly turn the baking sheet right side up again.
9. Dust with confectioners' sugar.
10. Let rest for about 1 minute to allow some of the confectioners' sugar to dissolve. Bake, 1 sheet at a time, until the cookies are lightly browned on the bottom and dry and crusty on top, but still soft inside, about 15 to 18 minutes.
11. Place the baking sheet on a wire rack and let the cookies cool. While they are still warm and before the batter sets, carefully transfer them to a wire rack with a metal spatula. Then let them finish cooling on the wire rack.
12. Press the center of each dome on the flat side with your fingertip to make a slight depression.
13. Turn half the domes upside down and spoon about 1/2 teaspoon of apricot jam on the center of each. Then place a second dome right side up on top of each to make a sandwich.
14. Lightly dust the balls with confectioners' sugar, then turn them upside down and dust the other side as well.
15. Storage: Covered airtight in a tin cookie box or a cookie jar for up to 4 to 6 days. They look best if they are dusted with confectioners' sugar shortly before serving.
Title: Cardamom Brown-Sugar Palmiers
Ingredients:
- 1/2 light brown sugar
- 2 ground cardamom
- 1 frozen puff pastry
Instructions:
1. Combine brown sugar and cardamom in a small bowl. Unfold dough flat on a work surface and sprinkle evenly with half the sugar mixture.
2. Using a rolling pin, lightly roll sugar into dough so that most of sugar sticks, being careful not to change the shape of the dough. Turn pastry over and sprinkle evenly with remaining sugar.
3. Beginning with the side closest to you, fold in dough, 1 inches at a time, to the center of the rectangle. Repeat with the opposite side. Fold one half on top of other as if closing a book. Wrap dough airtight and chill at least 1 hour.
4. Preheat oven to 400°. Using a sharp knife, cut dough into 1/2-in. slices. Line 2 baking sheets with parchment paper and lay slices on flat sides about 2 inches apart. Bake slices until doubled in size and golden, about 10 minutes. Let cookies cool completely on trays.
5. Bakers' Tip: As with any super-buttery dough, chilling it makes it much easier to slice.
6. Make ahead: Unbaked palmiers can be frozen up to 2 weeks; baked palmiers may be made up to 2 days ahead and kept airtight at room temperature.
Title: Toffee Crunch Crepe Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 salt
- 1 1/2 evaporated milk
- 1/2 water
- 4 eggs
- 1/4 vegetable shortening
- 2 vanilla
- 1/4 salt
- 2 vanilla
- 2 orange zest
- 1 icing sugar
- 1
Instructions:
1. Crepes: Combine all ingredients in a food processor, bender, or bowl. Mix until you have a smooth thin batter. Cover and let rest 30 minutes.
2. Heat a 10” (25cm) non-stick skillet or crepe pan over medium heat. Brush pan lightly with oil. Add about ½ cup batter to pan. Swirl batter around pan and pour excess back into bowl so crepe will be very thin.
3. Cook until bottom browns, 2-3 minutes, and turn crepe over to cook other side. Flip out onto clean tea towel.
4. Repeat until all batter is used. You should have 10-14 crepes.
5. The first crepe usually does not come out right. Don’t worry, just toss out the first one and continue on.
6. Filling: Whip cream in a large bowl until thick and cream holds its shape. Beat in vanilla and zest.
7. Assembly: Place 1 crepe on cake plate. Spread with a thin layer of whipped cream. Sprinkle with 2 tbsp toffee bits. Repeat until crepes and filling are used up. Cover with plastic wrap and chill for 2 hours or overnight. Sprinkle with icing sugar before serving.
Title: Hazelnut Toffee
Ingredients:
- 2 butter
- 1 butter
- 1 sugar
- 3 water
- 1 light corn syrup
- 1/3 hazelnuts
- 2 hazelnuts
- 1/2
Instructions:
1. Line a 13-in. x 9-in. x 2-in. pan with foil; coat the foil with nonstick cooking spray and set aside. Butter the sides of a large heavy saucepan with 2 teaspoons butter. Cube remaining butter; place in pan. Add the sugar, water and corn syrup. Cook and stir until mixture turns golden brown and a candy thermometer reads 300° (hard crack stage).
2. Remove from the heat; stir in hazelnuts. Pour into prepared pan without scraping; spread evenly. Let stand at room temperature until cool, about 1 hour.
3. In a microwave-safe bowl, melt the chocolate chips. Let stand for 1 hour. Break into bite-sized pieces. Store in the refrigerator. Yield: 1-3/4 pounds.
4. Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Title: Orange Cream Pavlovas
Ingredients:
- 3 white vinegar
- 1 table salt
- 1/2 granulated sugar
- 1 1/4 cornstarch
- 2 pure vanilla extract
- 1/2 eggs
- 4 orange zest
- 3 lemon zest
- 3 lemon juice
- 1/2 unsalted butter
- 1 orange
- 2 heavy cream
- 2
- 1
Instructions:
1. Adjust oven rack to middle position and preheat oven to 200°F Line baking sheet with parchment paper and spray lightly with baking spray.
2. In a stand mixer with whip attachment, or in a large bowl with a hand mixer, beat whites, vinegar, and 1/8 teaspoon table salt on medium-low speed until loosened, about 30 seconds. Increase speed to medium-high and beat until soft peaks form, 2 to 3 minutes. Combine 3/4 cup sugar and cornstarch and, with mixer running, slowly add to bowl 1 tablespoon at a time. Once all the sugar mixture has been added, continue mixing until stiff, glossy peaks form, about 2 minutes longer. Add vanilla and beat just until combined.
3. Spoon 6 meringues about 1 inch apart onto prepared baking sheet, using the back of the spoon to make an indentation—meringues should resemble nests or "thumbprint cookies".
4. Bake until firm and dry, about 1 1/2 hours. Turn oven off, prop oven door open with a wooden spoon, and allow meringues to cool in oven about 1 hour. Meringues may be stored in an airtight container up to 24 hours.
5. Meanwhile, whisk the eggs, egg yolks, remaining 1/2 cup sugar, and remaining 3/8 teaspoon salt together in a medium heavy-bottomed saucepan. Add 2 tablespoons orange zest, lemon zest, orange juice, and lemon juice and cook over medium-low heat, whisking constantly, until thickened and the consistency of pudding, 8 to 10 minutes.
6. Strain curd through a fine-mesh strainer into medium bowl. Add butter and stir until completely incorporated. Place a piece of plastic wrap directly on the surface of the custard and chill completely. Alternatively, place bowl in ice bath and stir constantly until custard is completely cooled, about 10 minutes.
7. To make segments, cut off about 1/2-inch from top and bottom of orange, exposing flesh. Using a sharp knife, cut downward in a curving motion, removing the skin and pith of the orange, leaving the flesh exposed. Cut between the membranes to obtain segments. Cut each segment into 3 or 4 pieces.
8. Whisk cream in a chilled bowl until stiff peaks form, 2 to 3 minutes. Stir 1/3 of the cream into the chilled custard, then, fold in the remaining cream, remaining 1 tablespoon orange zest, and orange segments.
9. To serve, top each pavlova with orange-cream custard.
Title: Two Minute Chocolate Cake
Ingredients:
- 1 self raising flour
- 2 milk
- 3/4 vanilla
- 3/4 sugar
- 1 butter
- 1 egg
Instructions:
1. Place all ingredients in bowl in order given above, then beat well for two minutes.
2. Bake in a greased tin in a moderate oven for approx 30 minutes.
Title: Maple Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 pure maple syrup
- 1/2 vanilla
- 1
Instructions:
1. In a small saucepan, sprinkle gelatin over orange juice; let stand until dissolved.
2. Set over low heat; stir until gelatin is completely dissolved.
3. Stir in Maple Syrup.
4. Turn into a large bowl.
5. Refrigerate, stirring occationally, until the consistency of raw egg white.
6. (This should take 10 to 20 minutes, watch to be sure the mixture does not over set) Meanwhile, whip cream until soft peaks form.
7. Stir in vanilla.
8. Stir 1/4 of the cream into maple syrup; fold in the remaining cream.
9. Spoon into parfait glasses; chill until firmly set.
10. (approx. 2 hours).
Title: Blackberry Cupcakes With Matcha Cream Cheese Frosting
Ingredients:
- 1 flour
- 2 baking powder
- 1 salt
- 6 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1/2 milk
- 1/2 blackberry
- 3 blackberries
- 1 sugar
- 1/8 vanilla
- 1/8 water
- 8 mint leaf
- 1/4 fresh blackberries
- 1/2 cream cheese
- 1 1/2 butter
- 2 vanilla
- powdered sugar
Instructions:
1. To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
2. Preheat oven to 350 degrees. Line cupcake tin with paper liners.
3. In a small bowl, mix flour, baking powder, and salt. Set aside.
4. With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
5. In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
6. Pour into liners and bake 12-15 minutes.
7. For frosting:
8. Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
9. Garnish with mint leaves and fresh blackberries.
Title: Old-Fashioned Fudge Cake
Ingredients:
- 3 cake flour
- 1 3/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 sweet butter
- 1/4 sugar
- 1 1/2 eggs
- 2 white vinegar
- 1 1/2 milk
- 1 sweet butter
- 6 powdered sugar
- 1/4 eggs
- 2 1/4 hot water
- 2 vanilla extract
- 3
- 1/2
Instructions:
1. Position oven rack in center of oven; preheat to 350°; butter two 9-inch round cake pans, line the bottoms with wax paper cut to fit, butter the paper, dust with flour, then invert and tap lightly to shake out excess flour; set aside.
2. Add chocolate to the top of a small double boiler over hot water on medium heat.
3. Cover until partially melted, then uncover and stir until completely melted; remove from the hot water and set aside, uncovered, to cool slightly.
4. Sift together the flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl of a stand mixer, cream the butter.
6. Add in sugar; beat to mix well; add in eggs, one at a time, beating until the egg is thoroughly incorporated after each addition.
7. Mix in the vinegar—the mixture should look curdled.
8. Add in melted chocolate and beat only until smooth.
9. On low speed, add the sifted dry ingredients in three additions, alternating with the milk in two additions; scrape bowl as needed and beat only until smooth after each addition.
10. Place half the batter in each prepared pan and smooth the tops.
11. Bake for 35-40 minutes until the layers begin to come away from the sides or the pans and the tops spring back when lightly pressed with a fingertip.
12. Remove from oven and, with a small, sharp knife, cut around the insides of the pans to release; then let the layers stand in pans for 5 minutes.
13. Cover each layer with a rack, invert, remove the pan, peel off the paper lining, cover with another rack and invert again, leaving the layer right side up to cool.
14. Prepare a large, flat cake plate by lining the sides with four strips of wax paper; place one layer upside down on the plate, checking to be sure that the paper touches the layer all the way around; prepare icing.
15. Icing: add chocolate and butter in the top of a small double boiler over hot water on medium heat.
16. Cover until partially melted, then uncover and stir until completely melted.
17. Meanwhile, place all the remaining ingredients in a bowl; beat briefly with electric mixer only to mix.
18. Set the small bowl in a large bowl and fill the empty space left in the large bowl with ice and water, filling to about ¾ the depth of the large bowl.
19. Add the melted chocolate and butter to the mixture in the small bowl; beat until the mixture thickens slightly.
20. With a rubber spatula, stir the icing until it thickens to the consistency of thick mayonnaise.
21. Spread a scant 1/3 cup of icing about ¼ inch thick over the bottom layer of cake; cover with the other layer, placing it right side up (both bottoms meet in the middle); spread the sides and top with the remaining icing.
22. Remove the strips of waxed paper by gently pulling each one out toward a narrow end.
Title: Portuguese Queijadas
Ingredients:
- 4 eggs
- 2 sugar
- 1 3/4 flour
- 4 milk
- 1/2 butter
Instructions:
1. Mix the eggs well.
2. Add sugar and mix.
3. Add cooled butter and mix.
4. Add milk and flour, mix well.
5. Spray a muffin tin with Pam cooking spray.
6. Fill muffin tins 3/4 full with mixture.
7. Place in a 325 oven for approximately 3/4 of an hour.
8. If you want, you can sprinkle some with cinnamon when they come hot out of the oven.
Title: Pumpkin Chocolate Cheesecake Bars
Ingredients:
- 1 1/4 chocolate graham cracker crumbs
- 1/4 sugar
- 1/3 unsalted butter
- 2 cream cheese
- 1 3/4 sugar
- 3 eggs
- 1 pumpkin
- 1/2 pumpkin pie spice
- 1/2 vanilla
- 1/4 salt
- 6 chocolate chips
- 2 unsalted butter
- 1 1/4 sour cream
- 1/4 sugar
Instructions:
1. For the crust:
2. Pre-heat the oven to 325 degrees. Lightly grease a 13x9x2-inch baking pan.
3. In a large bowl, stir the together the graham cracker crumbs and sugar. Add the melted butter; mix well.
4. Press the crumb mixture evenly into the bottom of the prepared pan.
5. For the filling:
6. In a large mixing bowl, beat the cream cheese and the 1 3/4 cups sugar with an electric mixer on medium speed until combined.
7. Add the eggs, one at a time, beating on low speed after each addition until just combined.
8. Stir in pumpkin, pumpkin pie spice, vanilla, and salt.
9. Transfer 1 1/4 cups of the filling to another medium bowl. Set both bowls aside.
10. In a small saucepan, heat and stir the chocolate and butter over low heat until smooth.
11. Stir the melted chocolate mixture into the 1 1/4 cups filling. Carefully spread the chocolate filling over the graham cracker crust and bake for 15 minutes.
12. Carefully pour the remaining pumpkin filling over the baked chocolate layer, spreading evenly.
13. Bake for 40-45 minutes more or until mixture is slightly puffed around edges and just set in the center. Let stand in pan on a wire rack for 30 minutes.
14. Meanwhile, in a small bowl, stir together the sour cream and 1/4 cup sugar. Cover; let stand at room temperature while cooling.
15. Gently spread the sour cream mixture over the partially cooled baked mixture; cool completely.
16. Cover and chill at least 4 hours.
Title: Bourbon-Butterscotch Baked Apples
Ingredients:
- 6 baking apples
- 1/2 unsalted butter
- 3/4 brown sugar
- 3/4 Bourbon
- 3/4 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Remove 1/2 -inch strip of peel around top of each apple, using vegetable peeler.
3. Arrange apples upright in shallow flameproof baking dish just large enough to accomodate apples.
4. Top apples with butter;sprinkle with brown sugar, then drizzle with bourbon.
5. Bake until apples are puffed and tender, basting occasionally with pan juices, 30 to 50 minutes, depending on type of apple.
6. Transfer apples to platter and keep warm.
7. Stir cream into baking pan and bring to a boil over high heat.
8. Reduce heat to medium-high and cook, stirring frequently, until sauce is reduced by half and coats spoon, 7 to 10 minutes.
9. Remove from heat and stir in vanilla.
10. Spoon sauce onto serving plates.
11. Set apples in center and serve immediately.
Title: Brood Met Appelen - Bread and Apples
Ingredients:
- 6 butter
- 3 milk
- 1 eggs
- 4 salt
- 1/8 granulated sugar
- 1/2 cinnamon
- 1/2 currants
- 1 apple
- 1 brown sugar
Instructions:
1. Preheat oven to 300°F.
2. Fry bread in butter until toasted golden.
3. Add hot milk and let stand for 30 minutes.
4. Pour into a buttered baking dish; add eggs, salt, granulated sugar, cinnamon and fruits.
5. Sprinkle brown sugar on top.
6. Bake for 45 minutes.
Title: Fruit Pizza from Scratch
Ingredients:
- 1 1/2 butter
- 1 powdered sugar
- 3 flour
- 8 light cream cheese
- 1/2 sugar
- 1 lemon juice
- 1 vanilla
- strawberry
- blueberries
- raspberries
- grapes
- mandarin orange
- pineapple
- kiwi
Instructions:
1. To make crust: In an extra large bowl, beat butter and powdered sugar. Slowly add flour. Pat onto a pizza pan, stone or baking sheet. Bake at 325 degrees approximately 30 minutes or until lightly browned. Cool completely.
2. To make topping: In a small bowl, beat all ingredients until creamy, spread on cooled crust, top with the suggested fruit listed above.
3. Cut to serve. Refrigerate leftovers.
Title: Chocolate Peanut Butter Cake With Butterfinger Frosting
Ingredients:
- 2 1/4 heavy whipping cream
- 1/2 golden brown sugar
- 12 bittersweet chocolate
- 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 10 chunky peanut butter
- 1/2 golden brown sugar
- 1 eggs
- 4 vanilla extract
- 1 buttermilk
- 1 cream cheese
- 1 powdered sugar
- 2 unsalted butter
- 6 vanilla extract
- 1 heavy whipping cream
- 3/4
- 2
Instructions:
1. For filling:
2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
3. For cake:
4. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter and peanut butter in large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
5. Divide batter among pans and spread evenly. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool cakes completely.
6. For frosting:
7. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
8. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom. Spread with half of filling. Place another layer, bottom side up, on work surface. Spread with remaining filling; place atop first layer. Top with remaining cake layer, bottom side up.
9. Spread frosting over top and sides of cake. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing.) Press candy and peanuts onto top of cake.