lumicero/recipes-ing2inst huggingface dataset:
Title: Mary Rahm's Sugar Cookies
Ingredients:
- 2 sugar
- 2 margarine
- 2 eggs
- 1 -2 vanilla
- 1/2 sour cream
- 1/2 baking soda
- 1/2 baking powder
- 6 flour
Instructions:
1. Cream together sugar and margarine.
2. Add eggs and vanilla and mix well.
3. In a separate bowl combine sour cream, baking soda, and baking powder.
4. Add sour cream mixture to creamed mixture.
5. Add flour gradually until it forms a nice dough.
6. Chill for 4 hours or overnight.
7. Using only a small portion at a time, roll 1/4 inch thick and cut out with cookie cutters.
8. Bake at 325 for 5-10 minutes, do not let them get brown.
Title: Gingered-Peach Pavlovas
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 2 cream of tartar
- 1/8 vanilla extract
- 1/4 water
- 2 sugar
- 1 1/4 fresh lemon juice
- 3 fresh ginger
- 1 fresh raspberry
- 3 fresh blackberries
- 1/2 heavy whipping cream
- 1/2 sugar
- 1/2
- 1 1/2
Instructions:
1. To make the meringues: Position rack in center of oven and preheat to 250 degrees. Line baking sheet with parchment paper. Whisk 1 1/2 tablespoons sugar and cornstarch in a small bowl to blend; set aside.
2. Using an electric mixer, beat egg whites and cream of tarter in a large bowl until soft peaks form. Beat in vanilla. Gradually beat in remaining 6 1/2 tablespoons sugar, 1 tablespoon at a time; contine to beat until stiff peaks form. Sift cornstarch mixture over meringue and gently fold in with rubber spatula just until incorporated.
3. Spoon meringue onto prepared baking sheet in 6 mounds (about 1/4 cup each), spacing apart. Using back of spoon, make indentation in center of each mound, forming each meringue into 3-inch diameter nest. Bake meringues until crisp and barely golden on outside but still soft on the inside, about 55 minutes. Using metal spatula, transfer meringues to rack and cool completely. (Can be made 1 day ahead. Store in single layer in airtight container at room temperature.).
4. For the Peaches: Combine 2 cups water, 1 1/4 cup sugar, fresh lemon juice, and sliced ginger in large saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add peeled peach halves to syrup in pan, remove from heat. Allow peaches to cool to room temperature in syrup, turning occasionally. Transfer peaches with syrup to medium bowl; cover and chill until cold. (Peaches can be made 1 day ahead. Keep refrigerated.)
5. To serve, remove peaches from syrup and cut each half in 6 wedges; reserve syrup.
6. Place all berries in small bowl; add 4 tablespoons peach syrup and toss to coat.
7. Using an electric mixer, beat cream and 1 1/2 tablespoons sugar in medium bowl until soft peaks form.
8. Place 1 meringue on each of six plates. Spoon whipped cream into center of each meringue, then top each with 6 peachs wedges and berry mixture.
Title: Maple Syrup Tarts
Ingredients:
- 1/3 butter
- 1/3 cornstarch
- 1 maple syrup
- 1/2 milk
- 1/2 pecans
- 12 walnuts
Instructions:
1. Melt butter over low heat and blend in ornstarch, then syrup and milk.
2. Bring to a boil.
3. Stir and cook until thick.
4. Continue cooking 2 or 3 minutes more, stirring frequently.
5. Remove from heat, and let cool 15 minutes.
6. Spoon into baked shells.
Title: 1-2-3-4 Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 4 eggs
- 1 cold water
- 2 milk
- 1 cream of tartar
- 1 baking soda
- vanilla
Instructions:
1. Preheat oven to 350.
2. Cream butter. Add sugar and blend. Beat in eggs.
3. Sift tartar and baking soda with flour.
4. Alternate adding dry ingredients and milk and vanilla.
5. Pour into a large greased and floured cake pan or layer pans. Bake in 350 oven for 45 min for large pan; 30 min for layer pans.
Title: Carnival Funnel Cakes
Ingredients:
- 5 eggs
- 3 1/2 milk
- 1 salt
- 4 flour
- 1 1/2 pure vanilla extract
- 3 baking powder
- 1/4 sugar
- 10 sugar
Instructions:
1. Fill a 8 to 10 inch fry pan with oil (about 1/3 to 1/2 of the pan full of oil) and heat to frying temperature.
2. Combine the ingredients in order given.
3. Get a regular cooking funnel. Put your finger over the funnel spout; fill the funnel with the batter.
4. Start letting the batter funnel out in a criss-cross until all batter in funnel is gone. Batter will come together and cook until golden brown in about 30 seconds to 1 minute on each side. remove and top with what you want (when cooking make sure you make the batter cover the whole bottom of the pan--just keep criss-crossing until all holes are filled in).
5. Repeat with remaining batter. Makes 8 to 10 large cakes.
6. Toppers for the cakes after cooking: Dust with powdered sugar or powdered sugar mixed with cinnamon. The carnival also uses canned pie filling such as apple or any flavor you want.
Title: Easy Chocolate Mousse Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 eggs
- 8
- 16
Instructions:
1. Preheat oven to 350°F.
2. Use a 9 inch springform pan.
3. With pan locked, coat inside of pan with a thin film of butter. This will help alumnium foil to adhere to contour of pan. Place sheet of alumnium foil inside pan and press along bottom and sides.
4. This step will prevent batter from leaking during baking.
5. In heavy saucepan, over low heat, combine butter, sugar, and coffee; stir until all is melted.
6. Remove from heat.
7. In separate bowl, beat eggs (by hand or electric mixer) a couple of minutes, until slightly thickened.
8. Stir in chocolate and mix to a uniform color.
9. Pour in pan and bake for 50 to 60 minutes.
10. Cake will fall slightly as it cools.
11. When room temperature, open springform pan, peel foil away from sides, place serving plate on top and flip over. Remove remaining foil.
12. Serve at room temperature.
13. Note: This cake is rather hard to slice, use plain dental floss or kitchen string, and holding taut in both hands, slice through cake, dividing it as you go.
14. For Christmas, decorate center with holly leaves and cranberries.
Title: Tres Leches (3 Milk Cake)
Ingredients:
- 6 eggs
- 1 1/4 sugar
- 1 1/2 flour
- 1 vanilla
- 14 evaporated milk
- 14 baking powder
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Separate the eggs.
3. Beat the egg whites to stiff peaks and then add the 3 egg yokes 1 at a time.
4. Add the sugarr, baking powder, and flour.
5. Bake in a greased 13x9 pan at 350 for 15 minutes.
6. Let the cake cool completely in the pan.
7. When cool, poke holes in the cake with a fork all over.
8. In a blender, lightly mix condensed milk, evaporated milk, and 1 cup of the whipped cream.
9. Pour over cake & then top with the other cup of whipped cream.
Title: Molten Chocolate Cakes
Ingredients:
- 3 1/2 dark chocolate
- 8 powdered sugar
- 2 7/8 butter
- 1 7/8 flour
- 1 eggs
- 3
Instructions:
1. Pre-heat the oven to 500°F.
2. Melt 3.5 oz of chocolate in a saucepan over low heat, or in the microwave oven. Add the butter.
3. In another bowl, mix the eggs, sugar and flour. Pour in the chocolate and butter mixture.
4. Prepare four individual molds/ramekins. coat them with butter, then flour.
5. Fill the molds with 1/3 of the mix. Add two chocolate squares in each mold, then cover them with the rest of the mix.
6. Place in the oven for 10 minutes.
7. These cakes are best eaten warm (with the chocolate still melted inside.
Title: Creme Caramel
Ingredients:
- 1 granulated sugar
- 5 eggs
- 1/4 salt
- 3 milk
- 1 1/2 vanilla extract
Instructions:
1. Melt 1/2 cup of the sugar in a small skillet over medium heat, stirring, until its a light brown syrup; pour into 8 buttered ramekins or custard cups.
2. Place ramekins into a shallow baking pan for easier handling; preheat oven to 300°F.
3. Beat eggs, salt & remaining sugar in a large bowl with mixer at low speed until lemon coloured; gradually beat in milk & vanilla extract.
4. Divide the custard mixture among the ramekins; pour HOT water into pan within 1 inch of top of cups.
5. Bake for 1 hour until a knife inserted in the centre comes out clean.
6. Remove ramekins from Baking pan & cool on wire rack; refrigerate.
7. To serve, loosen the custard from the cups with the tip of a sharp knife; invert onto a dessert dish, letting the syrup run down onto the side of the dish.
Title: Rabri
Ingredients:
- 8 half-and-half
- 1 cardamom powder
- 1 sugar
- 3 pistachios
- 1
Instructions:
1. Boil the all the milk on a medium flame in a non stick pan.
2. Keep an constant eye while it is boiling,so that it does not get scorched and burnt.
3. After attaining a thick consistency(when 1/3 quantity is left)mix the sugar.
4. Keep stirring.
5. When the sugar is dissolved turn off the heat.
6. Let is cool.
7. Once it is cool,mix the cardamom powder and Pistachio.Keep it in the fridge.
8. It can remain fresh for 1 week if you keep it in the fridge in a closed container.
9. That is it,enjoy when it is chilled.
Title: Double Ginger Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 whole wheat flour
- 3/4 crystallized ginger
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground ginger
- 1 1/4 sugar
- 1/2 applesauce
- 1/4 fresh lemon rind
- 1 lemon juice
- 1 vanilla extract
- 1/4
Instructions:
1. Lightly spoon flours into dry measuring cups, and level with a knife.
2. Combine flours and next 5 ingredients (flours through ground ginger); stir well with a whisk.
3. Make a well in center of mixture.
4. Combine 1 cup sugar, applesauce, and next 4 ingredients (applesauce through vanilla).
5. Add to flour mixture, stirring just until moist; cover and chill dough at least 1 hour.
6. Preheat oven to 350 degrees.
7. Lightly coat hands with flour.
8. Shape dough into 24 balls (about 2 tablespoons each; dough will be sticky).
9. Roll balls in 1/4 cup sugar.
10. Place balls 2 inches apart on baking sheets coated with cooking spray.
11. Bake at 350 degrees for 15 minutes or until lightly browned.
12. Cool 1 minute on pan.
13. Remove from pan; cool completely on wire racks.
Title: Martha Stewart's Brandy Butter Dessert Sauce
Ingredients:
- 1/2 heavy cream
- 4 unsalted butter
- 1/2 white sugar
- 2 cognac
- 2
Instructions:
1. In a small, heavy saucepan, bring the cream to a boil.
2. Stir in the butter and sugar.
3. Pour some of this mixture into the egg yolks, whisking to prevent curdling.
4. Return egg-yolk mixture to the pan and simmer, stirring constantly, just until the mixture thickens; do not boil.
5. Remove from the heat and stir in the Cognac.
Title: Holiday Snowball Cookies
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 vanilla extract
- 1/2 salt
- 3 flour
- 1 3/4
- 1/2
Instructions:
1. PREHEAT oven to 375°F.
2. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy.
3. Gradually beat in flour; stir in Shapes & Morsels and nuts.
4. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
5. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.
Title: Kanafeh or Kunafa or Kanafi
Ingredients:
- 1 phyllo dough
- 8 butter
- 1 1/2 whole milk ricotta cheese
- 1/2 light cream cheese
- 1 sugar
- 1 water
- 2 fresh lemon juice
- 1 rose water
Instructions:
1. Make Syrup first:
2. Bring water and sugar to a boil, reduce heat.
3. Add lemon juice and rose water (optional).
4. Simmer until all sugar is dissolved, about 5-10min.
5. Set aside to cool.
6. Kanafi:
7. Preheat oven to 350°F.
8. Drain ricotta of excess liquid and mix with other cheese.
9. Remove shredded phyllo dough from box and loosen shreds in a large bowl.
10. Toss the shreds with melted butter to coat evenly.
11. Arrange half of the buttered dough evenly on a 9X13 pan or baking dish.
12. Spoon cheese mixture on top in an even layer.
13. Place the remaining dough on top and press lightly with hands.
14. Cover with foil and bake 30 min at 350°F.
15. Remove foil and bake an additional 30 min or until crisp and golden .
16. Serve warm or room temp with lemon syrup.
Title: Mount Rainier Macaroons
Ingredients:
- 3 eggs
- 1/2 sugar
- 1 butter
- 14 coconut flakes
- 1 pure vanilla extract
- 1/4 flour
- 12 bittersweet chocolate
- 1 white chocolate chips
Instructions:
1. Whisk eggs and sugar together in large saucepan until mixture thickens. Add butter slowly, whisking to blend. Gently mix in coconut and vanilla extract with wooden spoon. Sprinkle flour evenly over mixture and blend well.
2. Place pan over medium heat and cook, stirring constantly, until mixture is thick and dry, about 10 minutes. Transfer mixture to large bowl, cover and refrigerate until cool; 3 to 4 hours.
3. Preheat oven to 350°F Shape about 2 tablespoons of dough into small “mountain” shapes and place on parchment-lined cookie sheets. Bake 18 to 22 minutes, rotating pans halfway through baking, until lightly browned. Cool completely on a wire rack.
4. Melt bittersweet chocolate in small saucepan over low heat, stirring constantly. Dip pointy ends of macaroons in chocolate, leaving small area around the bottom exposed. Place cookies on wax paper and let stand until chocolate is firm. Melt white chocolate over low heat in clean saucepan, stirring constantly. Dip top points of each cookie into white chocolate to add “snow cap.” Allow white chocolate to set at least 3 hours.
5. Store in airtight container in refrigerator for up to 3 days.
Title: Chocolate Crockpot Cake
Ingredients:
- 1 butter
- 1/2 mayonnaise
- 1 water
- 1/2
- 1 1/2
Instructions:
1. Beat cake mix, butter, mayo in medium bowl until well combined.
2. Spray crockpot with non-stick spray.
3. Pour batter into crockpot, smoothing out to an even thickness.
4. Sprinkle with chocolate chips.
5. Pour water over top.
6. Cover & turn crockpot onto low.
7. Cook 1 1/2-2 hours.
8. Great served with ice cream/whipped cream.
Title: Allergy Friendly Custard - Vegan Friendly Custard Also!
Ingredients:
- 2 soymilk
- 2/3 sugar
- 1 vegan margarine
- 1
Instructions:
1. Mix the rice flour and sugar with a little of the milk -to a smooth paste.
2. Heat the remaining milk, until almost boiling.
3. Add the rice flour paste to the heated milk. Stir constantly over heat, until the mixture thickens and bubbles. Simmer gently, stirring for about 5 minutes.
4. Stir in the margarine until it has melted through.
Title: Raspberry Trifle
Ingredients:
- 1 1/2 heavy cream
- 1/4 white sugar
- 2 cream cheese
- 2 light cream cheese
- 1 1/2 lemon juice
- 1/2 vanilla extract
- 1 white sugar
- 2 frozen raspberries
- 2
Instructions:
1. In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form.
2. In another bowl , cream together cream cheese, lemon juice,vanilla & 1/2 cup sugar.
3. Fold in 2 cups of the whipped cream into the cream cheese mixture.
4. Reserve remaining whipped cream.
5. Slice pound cake into 18 1/2 inch slices.
6. Drain raspberries, reserving the juice.
7. Line the bottom of a 3 quart glass, or trifle bowl, with 1/3 of the cake slices.
8. Drizzle with some raspberry juice.
9. Spread 1/4 of cream cheese mixture over cake.
10. Sift 1/4 of cocoa over that.
11. Sprinkle with 1/3 of the raspberries.
12. Repeat layers twice.
13. Top with remaining cream cheese mixture,whipped cream & sifted cocoa.
14. Cover & refrgerate 4 hours before serving.
15. Serves 18.
Title: Krakelingen
Ingredients:
- 2 butter
- 4 flour
- 1/2 water
- 1/2 granulated sugar
Instructions:
1. In large mixing bowl, cut butter into flour till pea sized.
2. Sprinkle 1 teaspoon water over 1/4 section of dough.
3. Fluff that section with fork and push aside. Repeat with rest of dough in sections.
4. Divide into half. Roll into balls. Wrap in saran wrap, and refrigerate.
5. Preheat oven to 375°.
6. When cool, tear off pieces about 2 tablespoons worth and roll into snakes. Shape into hearts, ribbons, wreaths, or pretzel shapes.
7. Gently press both sides of cookie into granulated sugar that has been spread out thinly on plate.
8. Bake for about 20 minutes or until slightly browning.
Title: Maple Frosting
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 powdered sugar
- 1/4
Instructions:
1. Melt butter.
2. Add brown sugar and bring to boil.
3. Boil 2 minutes.
4. Stirring constantly; add milk
5. Bring back to boil.
6. Remove from fire.
7. Add sugar.
8. Stir.
9. Add maple FLAVORING.
Title: Bread Pudding
Ingredients:
- 2 eggs
- 3/4 sugar
- 2 milk
- 1/4 nutmeg
- 4 raisins
- 1/2
Instructions:
1. Put the bread cubes and raisins in a large bowl.
2. Pour 1/2 cup milk over the bread and raisin; set a side.
3. Beat into the eggs, the sugar, the remaining 1-1/2 cup of milk, and nutmeg.
4. Pour the egg mixture over the bread cubes and stir.
5. Pour it into a buttered 1-1/2 quart baking dish.
6. Bake at 350°F about 25 minutes or until done.
7. This recipe came from Pennsylvania.
Title: Chocolate Peanut Butter No Bake Cookies
Ingredients:
- 1/2 milk
- 1 butter
- 1/4 sugar
- 2 1/4 peanut butter
- 1/2 graham crackers
- 8 oats
- 2 1/2 - 3 vanilla
- 1 salt
- 1
Instructions:
1. Heat the milk and butter in a saucepan on low heat until butter is melted.
2. Add the sugar and the cocoa and mix well.
3. Boil for 1-3 minutes.
4. Remove from heat.
5. Add the vanilla, peanut butter, and dash of salt.
6. Mix well.
7. Crush the graham crackers until they are very fine.
8. Add graham crackers and oats and mix well.
9. Drop by tablespoon onto waxed paper or Aluminum foil, let cool.
10. Enjoy! =).
Title: Chocolate Covered Cherry Rum Balls
Ingredients:
- 1 eggs
- 3 water
- 1/2 cherry juice
- 2/3 maraschino cherries
- 1/3 rum
- 20
- 1
- 1 1/2
- 4
Instructions:
1. Bake cake according to directions using the eggs, oil and water listed above in ingredients. EXCEPT: Add the rum extract and cherry juice as well. And then mix in the cherries cut into 1/4's and 1/8's. I bake it usually 28 minutes. I check it at 20 minutes but it always takes a little longer.
2. Finely crumble 1/2 of the cake in a large mixing bowl, drizzle with 2 of the shots of rum. Toss to thoroughly coat cake crumbs.
3. Crumble other 1/2 of cake into the bowl. Drizzle with remaining 2 shots of rum, again toss thoroughly.
4. Form balls with cake about 2" across, press moderately firm into nice round balls. Place on a plate and refrigerate till cold.
5. Spray cookie sheet or cake pan generously with spray Pam.
6. In a double boiler melt the chocolate chips and lard. Roll each ball in chocolate and remove with small tongs and lightly shake off excess chocolate. Don't worry about tong marks. After you put the ball in the pan use the back of a small spoon and smooth over bare spots. Sprinkle generously with chocolate sprinkles. Refrigerate balls immediately for a couple of hours. ENJOY!
Title: White Chocolate Rocky Road
Ingredients:
- 400 white chocolate
- 30 Copha
- 100 marshmallows
- 3
- 350
Instructions:
1. Lightly grease and line with foil the base and sides of a 20 x 30cm lamington/slice tin.
2. Place the chocolate and copha in a heat proof bowl over simmering water and stir until smooth.
3. Remove from the heat.
4. Mix together ingredients and pour into prepared tin.
5. Refrigerate until set.
Title: Sour Cream Chocolate Cake
Ingredients:
- 3/4 egg
- 1 vanilla extract
- 2 light brown sugar
- 1 all-purpose flour
- 2 baking soda
- 2 salt
- 2/3 warm water
- 1 sour cream
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour 2-8 inch round pans. In a large bowl, beat oil, egg and vanilla for 1 minutes at medium speed, add sugars and beat 1 more minute. Add melted chocolate and beat 1 more minute.
2. In a small bowl, combine flour, cocoa powder, baking soda and salt. Add that to the chocolate mixture in batches, alternating with water. Beat well after each addition. Add sour cream and mix well. Pour into pans and bake 30-35 minutes. Cool for 10 minutes, then remove from pans and let them cool completely before frosting.
Title: Brownie Macaroons
Ingredients:
- 1 coconut
- 2 water
- 2 egg
- 1
Instructions:
1. Heat oven to 350. Lightly grease cookie sheets or line with parchment paper.
2. In a large bowl, combine all ingredients; beat 50 strokes with spoon.
3. Shape dough into 1 1/2 inch balls.
4. Place 3 inches apart on cookie sheet; flatten slightly.
5. Bake for 12-15 minutes or until edges are set (centers will be soft).
6. Remove from cookie sheets.
Title: Bourbon Balls
Ingredients:
- 3 whole pecans
- 1 powdered sugar
- 2 Bourbon
- 1/4 light corn syrup
- 1/2 powdered sugar
- 1/4
Instructions:
1. Finely crush vanilla sugar wafers in a food processor and measure out 3 cups worth.
2. Finely crush 1 cup of whole pecans in a food processor.
3. Mix wafers, nuts, powdered sugar, and cocoa.
4. Stir in bourbon and corn syrup.
5. Using a teaspoon to help gather mixture for each ball, shape mixture into 3/4" to 1" balls.
6. Rolls balls in powdered sugar. I do this by dropping batches of the balls into a ziplock bag with a bit of powdered sugar in it. Refill some sugar into ziplock bag as needed.
7. Refrigerate in tightly covered containers several days before serving (though they are very yummy right away!).
8. Makes about 5 to 8 dozen balls.
Title: Buttery Apricot Squares
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 flour
- 3 orange zest
- 1 baking powder
- 1 salt
- 1/4 lemon juice
- 1 lemon, rind of
- 2
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13" x 9" baking pan OR 11" x 7" pan.
3. In a mixing bowl, cream butter and sugar.
4. Add egg and extract, mix well.
5. Combine the flour, orange peel, baking powder, and salt; gradually add to creamed mixture.
6. Set aside one-third for topping.
7. Press remaining dough lightly into a greased baking pan.
8. Combine preserves, lemon juice and peel; spread evenly over crust.
9. Sprinkle reserved dough over filling.
10. Bake 40 minutes, or until golden brown.
11. Cool on wire rack.
Title: Mom Hava's Rosh Hashanah Honey Biscuits
Ingredients:
- 600 cake flour
- 100 cornstarch
- 1 bicarbonate of soda
- 1 cinnamon
- 1/2 nutmeg
- 100 caster sugar
- 150 eggs
- 2 honey
- 100 lemon rind
- 1 lemon juice
- 1
- 48
Instructions:
1. pre heat oven to 180°C.
2. oil biscuit baking tray.
3. mix all dry ingredients together in a bowl.
4. mix eggs, oil, honey, lemon juice and rind together and add to dry ingredients.
5. mix well together with a large spoon and by hand.
6. roll dough to walnut size balls and place on the baking tray.
7. press a nut or half a nut to the top of each biscuit.
8. bake on 180 C for 15-20 minutes till lightly golden and let cool before storing.
Title: Vegan Tiramisu
Ingredients:
- 1 coconut milk
- 4 vegan cream cheese
- 1/3 granulated sugar
- 1 2/3 all-purpose flour
- 3/4 granulated sugar
- 1 1/2 baking powder
- 1/3 coffee
- 2 vanilla extract
- 1 salt
- 1 marsala wine
- 1/4
- 1
- 1/2
Instructions:
1. Place the coconut milk can in the fridge overnight so the cream separates out and hardens. Remove from the fridge the next day, flip the can over and open from the bottom of the can. Pour out the liquid leaving the hardened coconut cream behind. Scoop the cream into a bowl and whisk until fluffy. Whisk in the vegan cream cheese and sugar until smooth. Chill until needed.
2. Preheat the oven to 350°F Mix the flour, sugar, baking powder and salt in a medium bowl. Add the vegetable oil, coffee and vanilla and stir together until just smooth. Line an 8-inch square tin with baking paper and pour in the cake batter. Bake for 25-30 minutes until a skewer inserted into the center of the cake comes out clean. Set aside to cool then break into roughly 2-inch chunks.
3. When ready to assemble gather 6-8 glasses. Mix the marsala and strong coffee in a wide, shallow bowl. Dip the cake chunks into the coffee mixture and place into the glasses to make the first layer. Top with a spoonful of the coconut cream. Repeat the dipping and layering until all the glasses are filled. Dust the tops of the glasses with a thick layer of cocoa powder and chill the glasses for at least an hour to set and soften.