lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Torte
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 1 boiling water
- 2 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 heavy whipping cream
- 1 confectioners' sugar
- 1/4 vanilla extract
- 1 butter
- 1 heavy whipping cream
- 1 confectioners' sugar
- 1/2
- 2 1/2
Instructions:
1. In a large mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in vanilla.
4. Whisk cocoa and water until smooth.
5. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth.
6. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes; remove from pans to wire racks.
8. FILLING:.
9. In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
10. Chill until firm.
11. FROSTING:.
12. In a saucepan, melt chips and butter over medium heat; stir in cream.
13. Remove from the heat; stir in confectioner's sugar.
14. Chill for at least 1 hour or until completely cooled.
15. Beat with electric mixer to achieve spreading consistency.
16. PREP:.
17. Spread half of the filling over one cake layer; top with second layer and remaining filling.
18. Top with third layer; frost top and sides of cake.
19. Chill for 2 hours before cutting.
20. Yield: 12 servings.
Title: Toffee Meringue Kisses
Ingredients:
- 6 cream of tartar
- 1/2 fine sugar
- 1 1/2 pecans
- 3/4
Instructions:
1. Preheat to 250°F.
2. Whip egg whites and cream of tartar together until the egg whites form soft peaks. Gradually add sugar 1 tablespoon at a time. Whip the egg whites until they are very firm and glossy. Feel the egg whites to make sure the sugar is dissolved -- the mixture should not be too gritty.
3. Gently fold in the chocolate chips, nuts, and toffee bits all at once until well combined.
4. Pipe or drop spoonfuls on to a parchment-lined baking sheet. The cookies do not spread very much, so you can put them fairly close together. Bake for 35 or 40 minutes. If cookies start to brown, reduce heat to 225°F.
5. Turn off oven and leave cookies in the oven with the door slightly open (you can use a ball of foil to hold the door open). Leave the cookies to dry out in the warm oven for at least two hours, more time if needed. Dust and serve.
Title: Raspberries Romanoff
Ingredients:
- 1 fresh raspberry
- 1 powdered sugar
- 1/3 kirsch
- 1/3
Instructions:
1. Choose the ripest red raspberries.
2. Beat cream until stiff.
3. Gradually add sugar and Kirsch.
4. Lightly fold in the berries.
5. Spoon into tall stemmed glasses and chill.
Title: Spicy Pumpkin Bundt Cake
Ingredients:
- 4 cake flour
- 4 baking powder
- 1 baking soda
- 1 salt
- 1 ground ginger
- 2 ground cinnamon
- 1 nutmeg
- 1/2 ground cloves
- 1 unsalted butter
- 2 1/2 light-brown sugar
- 4 eggs
- 1 buttermilk
- 1 1/2 canned pumpkin puree
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.
Title: Mixed Nuts Katli
Ingredients:
- 25 cashew nuts
- 25 pecans
- 25 pistachios
- 25 cornflour
- 1 rose essence
- 1 ghee
- 1
Instructions:
1. Soak all the nuts separately in warm water for 3-4 hours.
2. Drain and grind them together into a very fine paste using very little water if needed.
3. Grease a marble or wooden surface with ghee.
4. Mix together the condensed milk and nuts paste.
5. Cook in a pan on medium flame.
6. When the mixture thickens, reduce the flame.
7. Keep stirring till the mixture leaves the sides of the pan.
8. Sprinkle cornflour.
9. Stir well.
10. Remove from the fire immediately.
11. Mix in the rosewater and turn it onto the greased marble or wooden surface.
12. Roll thinly with a greased roller.
13. Spread the silver sheet (silver warakh) over if desired and cut into diamond shaped katlis.
14. Serve and enjoy!
Title: Chocolate Crispy Peanut Butter Balls
Ingredients:
- 3 3/4 powdered sugar
- 1/2 butter
- 2 margarine
- 2 crunchy peanut butter
- 6
- 2
Instructions:
1. Combine first 4 ingredients in large bowl and mix well.
2. Roll dough into 1-inch balls and chill, covered.
3. For chocolate coating, melt German and semisweet chocolates, and paraffin wax in top of double boiler over boiling water, stirring constantly until smooth.
4. Use a toothpick to insert in each ball, dipping balls into chocolate mixture, one at a time.
5. Set balls on wax paper to harden.
6. Store in airtight container in refrigerator.
Title: Low Fat Lemon Biscotti
Ingredients:
- 2 flour
- 3/4 Splenda sugar substitute
- 3/4 baking powder
- 3/4 baking soda
- 1/2 nutmeg
- 1/2 ground ginger
- 1/4 salt
- 3/4 dried cranberries
- 1/3 honey
- 1 vanilla
- 1 lemon, zest of
- 1
Instructions:
1. Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
2. Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
3. Combine dry ingredients including cranberries and almonds and stir to combine.
4. Add wet mix to dry and stir till all ingredients are combined into dough.
5. Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
6. Bake at 350°F for about 30 minutes till light golden color.
7. Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
8. Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
9. Allow to cool in the pan and store in an airtight container.
Title: Ellie Krieger's Double-Chocolate Brownies
Ingredients:
- 6 bittersweet chocolate
- 2 unsalted butter
- 1 salt
- 1/4 baking soda
- 1/4 eggs
- 1/4 light brown sugar
- 4 plain low-fat yogurt
- 1 canola oil
- 1/2 vanilla extract
- 1/4 walnuts
- 2
- 3/4
Instructions:
1. Preheat the oven to 350°. Coat a 9 x 13-inch baking dish with cooking spray.
2. Melt the chocolate and butter n a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally; do not let the bottom of the bowl touch the water.
3. Whisk the flour, cocoa, salt and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil and vanilla and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.
4. Spead the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.
Title: My Grandma's Pound Cake
Ingredients:
- 1 1/2 butter
- 2 1/4 sugar
- 3/4 milk
- 3 flour
- 6 eggs
- 2 vanilla
- 1 baking soda
- 1/2 salt
Instructions:
1. (I use self rising flour and it turns out as well. But my grandmother baked this for her children so its a very old recipe.) Cream butter and sugar.
2. Add eggs one at time.
3. Mix vanilla with milk and add to creamed mixture.
4. Mix real good,then use a wooded spoon and stir real good.
5. Put in tube pan.
6. Bake at 350 for 1 hour and 20 minutes.
7. Remove from over and let cool.
Title: Tropical Carrot Cake With Silky Citrus Frosting
Ingredients:
- 1 crushed pineapple
- 1 mayonnaise
- 1 brown sugar
- 1 granulated sugar
- 4 eggs
- 1 carrots
- 1 golden raisin
- 2 walnuts
- 3 pecans
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1/2 cinnamon
- 1 ginger
- 1/2 salt
- 1/2 cream cheese
- 1/2 butter
- 1 1/2 margarine
- 1 1/2 lemon peel
- 2 lemon juice
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch baking pan or three 8 inch cake pans for a three layer cake. Drain pineapple well, pressing out excess juice.
2. In large bowl, beat mayonnaise and sugars until well-blended. Beat in eggs until blended. Stir in pineapple, carrots, raisins, nuts, and vanilla.
3. In a medium bowl, combine flour, baking soda, ginger cinnamon and salt. Mix dry ingredients into pineapple mixture until well blended. Pour batter into prepared pan(s).
4. Bake 50-60 minutes or until toothpick inserted in center comes out clean (if using 8 inch pans, bake 30 - 35 minutes). Cool completely before frosting.
5. For frosting, beat cream cheese and butter until smooth. Beat in remaining ingredients until blended and smooth. If using the 8 inch layers for a three layer cake, double frosting ingredients to spread between layers and ice the top and sides.
Title: Oatmeal Scotchies
Ingredients:
- 3/4 flour
- 1/2 whole wheat flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 3/4 butter
- 1/4 sugar
- 1/4 sugar substitute
- 3/4 brown sugar
- 1/2 egg substitute
- 1 vanilla extract
- 3 oats
- 1 2/3
Instructions:
1. Preheat over to 375°F.
2. Combine flour baking soda, cinnamon and salt in a small bowl.
3. Beat butter, sugar, brown sugar, eggs, and vanilla in large mixing bowl.
4. Gradually beat in flour mixture.
5. Stir in oats and morsels.
6. Drop rounded tablespoons onto baking sheets.
7. Bake 9-10 minutes or until brown.
8. Cool and enjoy !
Title: Toffee Shards
Ingredients:
- 1 caster sugar
- 2
Instructions:
1. Line a baking tray with baking paper.
2. Stir sugar and 2 tblsp of water in a medium saucepan
3. Dissolve sugar over low heat.
4. Bring to the boil then boil without stirring for 6 minutes or till golden brown.
5. Pour toffee onto tray, tilt tray to spread thinly.
6. Sprinkle with cachous, cool for one hour to set.
7. Break into shards.
Title: Chocolate Mousse in Chocolate Collars
Ingredients:
- 6 water
- 4 sugar
- 2 eggs
- 1/4 Grand Marnier
- 2
- 3
- 2
- 1
Instructions:
1. Collar: Cut acetate ribbon into 6 (10-inch/25 cm) lengths.
2. Lay a piece of acetate on a flat surface and spread 1 ounce of melted chocolate evenly over the entire surface using an offset spatula.
3. Form the acetate into a teardrop shape, chocolate side inches
4. Pinch the two ends of the acetate together.
5. Sit the chocolate collar on a parchment or wax paper-lined tray.
6. Repeat with the rest of the acetate.
7. Refrigerate the collars until chocolate becomes firm.
8. Chocolate Mousse:
9. Combine the water and sugar in a pot and bring to a boil, stirring to dissolve the sugar.
10. Simmer for 5 minutes.
11. Cool slightly.
12. Whisk the simple syrup into the egg yolks until light and foamy.
13. Fold in the espresso, Grand Marnier and melted chocolate.
14. Beat the egg whites until they hold a soft peak, then fold into the chocolate mixture.
15. Whip the cream until it holds a soft peak, and then fold into the mousse.
16. Spoon the mousse into the collars.
17. Cover and refrigerate for at least 3 hours.
18. Using an offset spatula gently transfer the mousse to a plate.
19. Carefully remove the acetate. Serve immediately.
Title: Cheeseburger in Paradise Cookies
Ingredients:
- 2 sesame seeds
- 1 powdered sugar
- 1/4 milk
- 4 sweetened coconut
- 4 -5
- 1/2
- 1
- 2
Instructions:
1. Place whole, perfect vanilla wafers on 2 trays; one with wafers facing up, the other with wafers facing down.
2. Each tray should have the same number of wafers (35-40).
3. Brush wafers (rounded side up) with egg white and sprinkle with sesame seeds.
4. Set aside.
5. To color coconut, place in small container with several drops of green food coloring.
6. shake well and let sit.
7. To make"cheese" frosting, whip powdered sugar and milk together til smooth.
8. add yellow and red food coloring til desired orange tint is achieved.
9. To assemble"cheeseburgers", use dab of frosting to glue peppermint cookies into place on to wafer (flat side up).
10. This is your"burger".
11. Now spread frosting"cheese" on and sprinkle with green coconut"lettuce".
12. Dab with frosting again and top with sesame wafer.
13. Repeat until all"burgers" are made.
Title: Chocolate Baklava
Ingredients:
- 2 unsalted butter
- 4 pecans
- 2 cinnamon
- 3/4 sugar
- 1 phyllo dough
- 1 vanilla extract
- 3/4 butter
- 1
- 2
- 1
Instructions:
1. In a small skillet, melt butter over low heat.
2. Let stand a few minutes.
3. Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
4. The clear yellow liquid is clarified butter.
5. Preheat oven to 350°F.
6. In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
7. Mix well.
8. Open and stack phyllo sheets on a damp towel.
9. Cover with a damp towel to prevent drying out.
10. Brush a 12x18-inch sheet cake pan with clarified butter.
11. Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
12. Spread half of nut mixture evenly over layered phyllo sheets.
13. Brush next phyllo sheet on both sides with butter, then place on top of nuts.
14. Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
15. Top with the remaining nut mixture.
16. Butter next phyllo sheet on both sides and place on top of the nuts.
17. Top with remaining phyllo sheets, brushing each with butter.
18. Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
19. Do not remove pastry from pan.
20. Brush top with remaining clarified butter.
21. Bake 40 to 50 minutes, or until golden.
22. About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
23. Heat to boiling over medium heat, stirring often.
24. Reduce heat to medium-low and simmer 10 minutes.
25. Stir in vanilla.
26. Pour hot orange syrup over hot baklava as soon as it is removed from oven.
27. Let stand until cool, 4 hours or overnight.
28. When baklava is cool, drizzle Thin Chocolate Glaze on top.
29. Allow glaze to set up before serving.
30. Baklava may be kept, covered, 4 to 5 days at room temperature.
31. Freeze for longer storage.
32. To make the Thin Chocolate Glaze------------------.
33. In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
34. Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.
Title: Mimi's Chocolate Truffle Cookies
Ingredients:
- 1 1/4 butter
- 2 1/4 powdered sugar
- 1/3 sour cream
- 1/4 vanilla
- 1 flour
- 2 1/4 chocolate chips
- 12
- 1/4
Instructions:
1. Preheat oven to 325°.
2. Cream butter, sugar and cocoa until light and fluffy. Beat in sour cream and vanilla. Add flour; mix well. Stir in chocolate chips.
3. Roll into 1-inch balls. Roll balls in chocolate sprinkles.
4. Place 2-inches apart (don't press them down) on ungreased cookie sheet.
5. Bake at 325° for 10 minutes or until set.
6. Cool on wire rack.
Title: 5 Layer Cookies
Ingredients:
- 1 butter
- 1 coconut
- 12 walnuts
- 1 sweetened condensed milk
- 1 graham cracker
- 1 chocolate
- 12
Instructions:
1. Arrange in layers in order given in 9x9 pan.
2. Bake at 350 for 20 minutes.
Title: White Chocolate Dipped Gingerbread Cookies
Ingredients:
- 2 dark molasses
- 1 water
- 1 egg
- 3 1/4 all-purpose flour
- 1 dark brown sugar
- 1 baking soda
- 1/2 salt
- 1 1/2 ground cinnamon
- 2 ground ginger
- 1 ground cloves
- 1/2 ground nutmeg
- 1/4 ground allspice
- 1/4 unsalted butter
- 1 solid shortening
- 1/2 white chocolate baking squares
- 2
Instructions:
1. Whisk molasses, water and egg in a small bowl; set aside.
2. With an electric mixer, mix flour, sugar, baking soda, salt, orange peel, cinnamon, ginger, cloves, nutmeg and allspice in large mixing bowl.
3. Cut in butter using a pastry blender or 2 knives until the mixture resembles coarse meal.
4. Pour molasses mixture over flour; beat with mixer until dough forms.
5. Turn out on lightly floured surface. Knead 5 to 7 minutes.
6. Transfer dough to bowl; cover. Chill a minimum of 2 hours.
7. Preheat oven to 350 degrees.
8. Roll dough between 2 sheets of waxed paper to 1/8-inch thickness.
9. Cut with cookie cutters.
10. Place on baking sheets; bake for 10 to 12 minutes. Cool.
11. Melt shortening and white baking chocolate in heavy saucepan over medium heat. Dip half of each cookie in chocolate.
12. Place on cooling racks or wax paper to let chocolate harden.
Title: Tex-Mex Burger With Cajun Mayo
Ingredients:
- 1/2 mayonnaise
- 1 garlic clove
- 1 1/3 Worcestershire sauce
- 1 monterey jack pepper cheese
- 1/2 lettuce
- 1 tomatoes
- 1
- 4
Instructions:
1. Preheat grill for medium-high heat. In a small bowl, mix together the mayonnaise and 1 teaspoon of Cajun seasoning. Set aside.
2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun seasoning, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties.
3. Lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until well done.
4. During the last 2 minutes, lay a slice of cheese on top of each patty. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.
Title: All You Can Eat Gluten Free Apple Cake
Ingredients:
- 20 honey
- 2 flour
- 40 vanilla extract
- 30 coconut oil
- 30 wine
- 50 baking powder
- 1 apple
- 10 pine nuts
- 10 almond butter
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat the oven to 350°F.
2. In a medium bowl, whip the yolks with the honey until creamy and fluffy.
3. Add in the flours and the melted coconut oil and mix well with a spoon.
4. Add the other liquid ingredients, mix well and lastly add in the baking powder.
5. Pour the batter in a small but tall baking pan (the one I use has a 5 inch diameter) lined with parchment paper.
6. Slice the apple with a mandolin and use the slices to decorate your cake.
7. Sprinkle some pine nuts on top and bake for 30 minutes.
8. Enjoy lukewarm and if you like it, drizzle some almond butter on top to give it a extra rich flavor!
Title: Halloween Fun - Pumpkin Cake O' Lantern (Jack O'lantern)
Ingredients:
- 5 1/2 all-purpose flour
- 4 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 ground nutmeg
- 4 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 1/4 milk
- 1 pumpkin
- 1 vanilla extract
- 1 butter
- 1/2 margarine
- 2 1/4 sugar
- 6 eggs
- 2 cream cheese
- 1 vanilla extract
- 9 powdered sugar
- 1 sugar
- 12 chocolate chips
- 2
Instructions:
1. Heat the oven to 350° and butter two 10-inch bundt cake pans.
2. In a large bowl, stir together the flour, spices, baking powder, baking soda, and salt.
3. In a medium bowl, stir together the milk, pumpkin, and vanilla extract until smooth.
4. In another large bowl, beat the butter or margarine and oil together with an electric mixer until combined. Next, beat in the sugar. Then beat in the eggs, one at a time, mixing well after each addition.
5. Alternately beat in the milk/pumpkin mixture and the flour mixture until just combined.
6. Divide the batter between the two prepared pans. Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool the cakes in the pans for 15 minutes, then turn them out onto wire racks to cool completely.
8. Frosting:
9. In a large bowl, beat the cream cheese until smooth. Mix in the vanilla extract. Then beat in the powdered sugar gradually until the frosting is a spreadable consistency. Color about 1 cup of the frosting green and the rest orange.
10. Assembly:
11. Trim the bottoms of the cakes so they lie flat against each other. Frost the flat surface of the bottom cake and place the other cake on top. Frost the entire cake orange. When the frosting dries, add green frosting leaves and top with the ice cream cone to create a stem.
12. Decoration:
13. Sprinkle sugar over your work surface and use a rolling pin to flatten 12 large yellow and white gumdrops together into a pancake about 1/4 inch thick.
14. Adults only - use a knife to cut out the eyes, nose and mouth. Microwave 2 tablespoons of chocolate chips for about 60 seconds.
15. Dip the left side and bottom of the facial features in the melted chocolate. Dab a small amount of water onto the top surface of each feature, sprinkle the edible glitter on top, then press the facial features onto the cake.
Title: Pumpkin Custard
Ingredients:
- 2 eggs
- 1 pumpkin
- 1 brown sugar
- 1/4 pumpkin pie spice
- 1 vanilla extract
- 2 plain nonfat yogurt
Instructions:
1. Combine eggs and half of milk in a medium mixing bowl; beat at medium speed with an electric mixer until well blended. Add remaining milk, pumpkin, brown sugar, pumpkin pie spice, and vanilla; beat at low speed until well blended.
2. Spoon pumpkin mixture into a 1-qt casserole that has been coated with cooking spray. Baked uncovered at 325 degrees for 1 hour and 25 minutes or until custard is set. Cool slightly on wire rack.
3. Spoon into individual serving dishes and top with yogurt, if desired. Serve warm.
Title: Eleanor's Chocolate Chip Cookies
Ingredients:
- 2 Crisco shortening
- 1 granulated sugar
- 2 brown sugar
- 4 eggs
- 5 flour
- 2 baking soda
- 2 salt
- 4 chocolate chips
Instructions:
1. Blend the first 4 ingredients until completely blended together.
2. Mix Flour soda salt together.
3. Add flour mixture about 1 cup at a time.
4. It will seem stiff when done.
5. Add choclate chips about 1 cup at a time Drop by teasp. onto lightly greased cookie sheet.
6. Bake at 350° until pale golden. Longer if crunchy cookies wanted.
7. It will make a lot. I have never counted the amount they disapear to fast.
Title: Mexican Chocolate Cake
Ingredients:
- 1/4 eggs
- 3 sour cream
- 1 cinnamon
- 1 sugar
- 6
- 2
- 1
Instructions:
1. Lightly spray Fluted Pan with vegetable spray, or brush with vegetable oil using pastry brush.
2. Whisk eggs and sour cream until smooth.
3. Add cake mix, almonds, half of the chocolate morsels and 1 1/2 teaspoons of the Cinnamon; mix until smooth.
4. Spoon batter into Pan, spreading evenly.
5. Microwave cake on HIGH 11-14 minutes or until cake tester inserted in center comes out clean.
6. (Cake will be slightly moist on top near center).
7. Remove to Nonstick Cooling Rack; let stand 10 minutes.
8. Loosen cake from sides of Pan; invert onto serving plate.
9. Cool 20 minutes.
10. Combine sugar and remaining Cinnamon; sprinkle over cake.
11. Place remaining chocolate and half of the whipped topping in Bowl.
12. Microwave on HIGH 15-30 seconds or until melted; stir until smooth.
13. Drizzle glaze over cake.
14. Garnish cake with remaining whipped topping Tip: If using a microwave oven without a built-in turntable, rotate cake a quarter turn once after each 3-minute interval of cooking.
15. To easily drizzle glaze onto cake, pour glaze into one corner of a small, resealable plastic bag.
16. Twist top of bag to seal.
17. Cut a small piece of the corner of the bag to allow the glaze to run through.
Title: Port Poached Pears With White Truffle Honey Mascarpone
Ingredients:
- 2 vanilla bean
- 1 cinnamon stick
- 1 pears
- 6 mascarpone cheese
- 1/3
- 1
Instructions:
1. Split vanilla beans and scrape out seeds.
2. Add seeds and pod to port in a 2 quart saucepan along with cinnamon sticks. Warm gently to meduim heat.
3. Peel pears and quarter them. Scrape out the core and place into Port mixture.
4. Simmer until tender.
5. Whip honey and cheese together until well blended.
6. Drain pears and place on a serving platter.
7. Drizzle with additional honey and then pipe Mascarpone rosettes on each piece.