lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Cheesecake 1 Copycat Taste of Home
Ingredients:
- 1 pecans
- 1/3 butter
- 1/4 cream cheese
- 4 sugar
- 1 1/2 cornstarch
- 2 vanilla extract
- 2 eggs
- 4 canned pumpkin
- 1 ground cinnamon
- 2 ground nutmeg
- 1 1/2
Instructions:
1. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan.
2. In a small bowl, combine the cookie crumbs, pecans and butter. Press onto the bottom of prepared pan. Place on a baking sheet. Bake at 350*F. for 8-10 minutes or until set. Cool on a wire rack.
3. For filling, in a large bowl, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, one package at a time until smooth. Add remaining sugar and vanilla. Add eggs; beat on low speed just until combined.
4. Place 2 cups filling in a small bowl; stir in the pumpkin, cinnamon, and nutmeg. Remove 3/4 cup pumpkin filling; set aside. Pour remaining pumpkin filling over crust; top with remaining plain filling. Cut through with a knife to swirl. Drop reserved pumpkin filling by spoonfuls over cheesecake; cut through with a knife to swirl.
5. Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake at 350*F. for 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
6. Garnish with chocolate syrup, caramel sauce, whipped topping and additional crushed gingersnaps if desired.
7. My Note: I would use a 10" pan next time -- too much for a 9". I had too cook an additional 20 minutes to get it to set correctly. I also use graham cracker crust because I didn't have ginger snaps on hand.
8. My sister made this cheesecake (I sent her the recipe) and it turned out SO yummy! She reserved some of the gingersnaps and crumbled them over the top upon serving (under the whipped cream). Definitely one of our new favorites :).
9. This was a hit with my extended family. I made a small portion in an additional container without crust for my gluten-free cousin, she loved it.
10. One of my grandkid made this cheesecake for a family gathering and everyone thought it was very good. I personally was hoping for a little more pumpkin flavor. She only use one cup of pumpkin for 4 pks of cream cheese, so the pumpkin falvor isn't very bold. Also she found this needed more baking time. She put it in a 9" pan and it rose so tall and cracked on the edges even before it was done baking, and it cracked as it cooled as well. I have baked many cheesecakes and have found that recipes using 4 pks of cream cheese bake better in a 10" pan. If she make this one again that's what she will do. But over all it was a nice cheesecake for the first time.
Title: Pear Pudding Cake (Or Apple, Peach...) in Crock-Pot
Ingredients:
- 1 Bisquick
- 1/2 sugar
- 1/2 brown sugar
- 1 buttermilk
- 1 butter
- 2 eggs
- 2 1/2 pears
- 2 vanilla
- 3/4 cinnamon
Instructions:
1. Lightly butter a 4-5 crock slow cooker.
2. In a large bowl combine sugars and baking mix.
3. In a separate bowl beat the eggs lightly and stir in milk, melted butter, vanilla & cinnamon. Stir to combine then pour into dry ingredients.
4. Add the pears last and gently stir.
5. Pour batter into the slow cooker. Cover with a thick clean dish cloth (to absorb the moisture).
6. Cook on low for 6 hrs or high for 3 hours.
7. Serve warm w/ice cream or whipped topping -- YUM!
Title: Chocolate-Dipped Almond Horseshoe Cookies
Ingredients:
- 2 almond paste
- 7 sugar
- 1 bittersweet chocolate
- 2
- 10
Instructions:
1. Preheat oven to 375 degrees.
2. Spray 2 baking sheets with nonstick spray.
3. Spread almonds on rimmed baking sheet.
4. Place almond paste and sugar in processor and process until blended.
5. Add egg whites, 1 at a time, blending well betwwen additions.
6. Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
7. Gently roll dough in almonds, coating completely (dough is sticky).
8. Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
9. Repeat with remaining dough, spacing cookies about 1 inch apart.
10. Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
11. Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
12. Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
13. Place cookie, rounded side up, on foil-lined sheet.
14. Repeat with remaining cookies.
15. Refrigerate cookies until chocolate sets, about 30 minutes.
Title: Super Easy Chocolate Ricotta Mousse
Ingredients:
- 15 ricotta cheese
- 2 confectioners' sugar
- 4
Instructions:
1. Use a food processor or imersion blender to blend the ricotta, confectioners' sugar, and melted chocolate together until you reach a smooth consistency.
2. Top with shaved chocolate or Eat as it.
Title: Magical Kiss Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 vanilla
- 2 flour
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat butter, sugar, and vanilla in large bowl until creamy.
3. Stir in flour and cocoa gradually to butter mixture until blended.
4. Mold into balls around the kisses - about 1 inch balls or so, enough to cover kiss completely.
5. Place on ungreased cookie sheet and bake for 8-10 minutes.
6. Cool and roll cooies in powdered sugar. I did mine 2-3 times to make sure well coated.
Title: Cream Cheese Icing (Mrs. Echard Icing)
Ingredients:
- 8 cream cheese
- 3 powdered sugar
- 1 vanilla
- 12 Cool Whip
Instructions:
1. Mix cream cheese and sugar well with mixer.
2. Add vanilla and Cool Whip; mix well.
3. MUST be refrigerated, except when serving.
4. Ices 1 triple layer cake or 2 other cakes.
5. When using on layers just ice top of layers and let icing ooze over sides.
6. It's easy and attractive to take somewhere.
7. Hi Tankers, Thanks so much for your honest review, what went wrong for you on making this? A comment about what didn't work would help. Maybe this recipe needs some tweaking.
8. Thanks,.
9. Teresa M.
Title: Figs With Goat Cheese and Port Syrup
Ingredients:
- 1 honey
- 6 figs
- 6 walnuts
- 8
- 1/2
Instructions:
1. In a small saucepan, over medium-high heat, bring the port and honey up to a boil.
2. Reduce heat and simmer slowly until reduced by half.
3. Set aside and cool to room temperature, the syrup will thicken upon standing.
4. Cut the goat cheese into 8 equal pieces, about 2 teaspoon each and roll each piece into a ball.
5. Place the figs upright and carefully make four cross cuts, slicing each fig into eight sections, BEING CAREFUL NOT TO GO ALL THE WAY THROUGH.
6. Gently separate the figs outward to form a "flower"
7. Place a ball of goat cheese in the center of each fig and drizzle with the port syrup.
8. Garnish with walnuts.
Title: Cool Pear-Ginger Sorbet
Ingredients:
- 1 ginger
- 1/2
Instructions:
1. Place the unopened can of fruit in the freezer until solid (approximately 24 hours; can may bulge slightly). Submerge the unopened frozen can in very hot tap water for 1 minute.
2. Open the can and pour any thawed syrup into a food processor bowl fitted with a steel blade. Remove the frozen fruit from the can; carefully cut into 8 chunks.
3. Put the frozen fruit chunks into the food processor; add ginger root. Process until smooth, scraping blade and bowl as needed.
4. Serve immediately or spoon into a freezer container and freeze until ready to serve.
5. Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrate 27g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 4%DV; Calcium 0%DV; Iron 00%DV.
6. * Daily Value.
Title: Berries & Cream in Meringue Cups
Ingredients:
- 5 cream of tartar
- 1/4 sugar
- 1 cinnamon
- 1/4 mixed berries
- 3 sugar
- 2 cider vinegar
- 1 powdered sugar
- 1 vanilla
- 1/2
- 1
Instructions:
1. Preheat the oven to 250 degrees.
2. Line a baking sheet with parchment paper.
3. In a large bowl, beat the egg whites with the cream of tarter until they are foamy.
4. Begin to add the granulated sugar, a spoonful at a time.
5. Add the cinnamon.
6. Continue to beat until the meringue is very glossy and forms stiff peaks.
7. Make individual meringue, spread about 1/2-cup of the meringue into a 3-inch circle on the parchment paper.
8. Adding a little more of the egg white mixture, shape a rim around the edges.
9. Continue to make more of the meringue shells, spacing evenly across the baking sheet.
10. Bake for about 1-1/2 hours or until firm to the touch.
11. Turn off the oven, but leave the meringue shells in the warm oven for another hour.
12. Cool completely.
13. Berries: Mix the berries with vinegar/ sugar and let sit for at least 2 hours.
14. Prepare the cream by whipping with the sugar until firm peaks form.
15. Fold in pure vanilla, and refrigerate.
16. To assemble, place an individual meringue on each plate, top with some of the berry mixture, and add a dollop of whipped cream.
17. Sprinkle w/ cinnamon.
Title: Orange Syrup Cake
Ingredients:
- 125 butter
- 1/2 sugar
- 2 eggs
- 1 3/4 self raising flour
- 1/2 buttermilk
- 1 sugar
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to moderate.
2. Grease 14cm x 21cm loaf pan; line base and two long sides with baking paper.
3. Beat butter and sugar in a medium bowl with electric mixer until light and fluffy.
4. Add eggs one at a time, beating until combined between each addition.
5. Stir in flour, buttermilk, rind and juice, in two batches; spread cake mixture into prepared pan.
6. Bake in moderate oven about 50mins; stand 5 minutes Turn onto wire rack placed over oven tray; pour hot orange syrup over hot cake.
7. To serve cut into 2cm slices.
8. Orange syrup.
9. Combine juice and sugar in small saucepan; stir over low heat without boiling until sugar dissolves.
10. Bring to a boil; simmer, uncovered without stirring about 10 minutes or until syrup thickens slightly.
Title: It Could Be A Snickers Bar
Ingredients:
- 12 ice cream
- 1 fat-free cool whip
- 1/4 chunky peanut butter
- 1 sugar-free fat-free butterscotch pudding
- 3
Instructions:
1. Mix the first 4 ingredients in mixer.
2. Stir in cereal.
3. Pour into 8" square pan.
4. Cover and freeze.
Title: Chocolate Cheese Eclairs
Ingredients:
- 3/4 all-purpose flour
- 2 all-purpose flour
- 2 sugar
- 1 water
- 1 margarine
- 1/2 butter
- 4 eggs
- 1/4 cream cheese
- 1 brown sugar
- 1/3 milk
- 1/4 vanilla
- 1/2 powdered sugar
- 1 milk
- 1
- 2
Instructions:
1. Heat oven to 400°F.
2. Mix flour, cocoa and sugar.
3. Heat water and margarine in 3-quart saucepan to a rolling boil.
4. Stir in flour mixture.
5. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
6. Remove from heat.
7. Beat in eggs; continue beating until smooth.
8. Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet.
9. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.
10. Bake until puffed and darker brown on top, 35 to 40 minutes; cool.
11. Cut off tops; pull out any filaments of soft dough.
12. Fill eclairs with Chocolate Cheese Filling; replace tops.
13. Spread with Cocoa Glaze just before serving.
14. Refrigerate any remaining eclairs.
15. CHOCOLATE CHEESE FILLING: Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool.
16. Beat cream cheese, sugar, milk and vanilla until smooth and creamy.
17. Stir in chocolate.
18. Beat whipping cream in chilled bowl until soft peaks form.
19. Fold in chocolate mixture.
20. COCOA GLAZE:Mix powdered sugar and cocoa.
21. Stir in milk until smooth.
22. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.
Title: Butter Finger Cookies
Ingredients:
- 1/2 butter
- 3 oleo
- 1 powdered sugar
- 1/2 flour
- 1 vanilla
- pecans
- walnuts
Instructions:
1. Cream butter; add sugar and blend well.
2. Add flour slowly.
3. Add vanilla.
4. Fold in nuts.
5. Shape into small finger shaped crescents.
6. Bake at 350° for about 15 minutes, or till lightly browned.
7. Roll in powdered sugar while still warm.
Title: Blueberry Lemon Mousse
Ingredients:
- 1/2 heavy cream
- 1 fresh blueberries
- 1
Instructions:
1. In a chilled medium bowl, whip cream with an electric mixer to soft peaks.
2. In another bowl, whisk 1/3 of cream into lemon curd to lighten. Fold in remaining cream and fold mousse into 4 dessert dishes.
3. Refrigerate until ready to serve or at least 15 minutes.
4. Just before serving, sprinkle berries over lemon mousse.
Title: Luscious Lime Angel Food Cake Rolls
Ingredients:
- 1 lime slice
- 2
Instructions:
1. Preheat oven to 350 degrees. Line two 17x11 1/4x1 inch jelly-roll pans with parchment or waxed paper; set aside.
2. Prepare angel food cake mix according to package directions. Divide batter evenly between prepared pans. Draw knife through batter to remove large air bubbles.
3. Bake 12 minutes or until cakes are lightly browned and toothpick inserted into centers comes out clean.
4. Invert each cake onto separate clean towel. Starting at short end, roll up warm cake, jelly-roll fashion, with towel inside. Cook cakes completely.
5. Place 1 to 2 drops green food coloring in each container of yogurt, if desired. Stir well.
6. Unroll cakes; remove towels. Spread each cake with 1 container yogurt, leaving 1 inch border. Roll up cakes; place seam side down. Slice each cake roll into 8 pieces.
7. Garnish with lime slices, if desired. Serve immediately or refrigerate.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 pecans
- 3/4 raw carrot
- 2 all-purpose flour
- 1 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1 1/2 ground cinnamon
- 4 eggs
- 1 1/2 sugar
- 1 canola oil
- 2 pure vanilla extract
- 1/4 unsalted butter
- 8 cream cheese
- 2 icing sugar
- 1 pure vanilla extract
- 1 lemon, zest of
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter or spray two - 9 x 2 inch cake pans and line the bottoms of the pans with a circle of parchment paper.
3. Toast the pecans for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4. Peel and finely grate the carrots. Set aside.
5. In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
6. I a large bowl beat the eggs until frothy.
7. Gradually add the sugar and beat until the batter is thick and light colored.
8. Add the oil in a steady stream and then beat in the vanilla extract.
9. Add the flour mixture and beat just until incorporated.
10. With a large rubber spatula fold in the grated carrots and chopped nuts.
11. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
12. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
13. While waiting for cake to finish cooling, beat the cream cheese and butter, on low speed, until very smooth with no lumps.
14. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth.
15. Beat in the vanilla extract, and lemon zest.
16. To assemble: place one cake, top side down, onto your serving plate.
17. Spread with about a third of the frosting.
18. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting over the top of the cake.
19. If desired, garnish with toasted nuts or toasted coconut and/or marzipan carrots.
Title: Creamy Rice Pudding With Caramelized Bananas
Ingredients:
- 3 milk
- 1 heavy cream
- 1 vanilla bean
- 3/4 sugar
- 1 salt
- 1 cinnamon stick
- 1 nutmeg
- 1/2 long-grain white rice
- 2 unsalted butter
- 3 firm bananas
- 3 fresh lemon juice
- 1
Instructions:
1. In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon and nutmeg. Bring to a boil, then remove from heat and let steep, covered for 30 minutes.
2. Bring a small saucepan of water to a boil; add rice and blanch for 1-2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard the bean and cinnamon stick. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly abosrbed, about 1 hour.
3. In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10-15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat; transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
4. When ready to serve, cut bananas into 1/2-inch thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cups sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2-3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.
Title: Quick, Easy and Fat Free Eggnog Pudding
Ingredients:
- 1 fat-free sugar-free vanilla pudding mix
- 2 brandy
- 1 nutmeg
- 1/8
Instructions:
1. Beat pudding mix, eggnog and brandy together in a bowl with a wire whisk or hand-held mixer for two minutes.
2. Pour into four serving dishes and chill. Pudding will be soft-set and ready to eat within five minutes.
3. Garnish with nutmeg and serve!
Title: Easy Bisquick Cobbler
Ingredients:
- 1 Bisquick
- 1/4 sugar
- 1 milk
- 21
Instructions:
1. Preheat oven to 375 degrees.
2. Mix first 3 ingredients.
3. Pour pie filling into ungreased 9x9 pan.
4. Top with Bisquick batter mixture.
5. Bake 45 minutes or until golden brown.
6. Serve warm with whipped topping.
Title: Crepes Suzette
Ingredients:
- 1 all-purpose flour
- 1/4 butter
- 2 eggs
- 2 milk
- 1 1/2 sweet butter
- 3/4 sugar
- 1/2 Grand Marnier
- 1/3 orange zest
- 1/4 sweet butter
- 1/2 sugar
- 3/4 oranges
- 2 Grand Marnier
- 2/3
- 2
- 1/2
Instructions:
1. MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
2. Refrigerate, covered, at least 30 minutes.
3. Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
4. MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
5. TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
6. Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
7. Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
8. TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
9. McCalls cookbook.
Title: Cathy's Coconut Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 white sugar
- 1/2 brown sugar
- 1 egg
- 2 molasses
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1 baking powder
- 1 rolled oats
- 1 1/2 salt
- 1/2
Instructions:
1. Cream sugar and butter.
2. Add egg, molasses and vanilla.
3. Next add the dry ingredients, with the oatmeal and coconut last.
4. Bake 10 to 12 minutes at 350 degrees.
5. Dried cranberries (craisins) make a nice addition to these cookies!
Title: Sapelo Island Pear Pie
Ingredients:
- 6 pears
- 3/4 dark brown sugar
- 1/2 light brown sugar
- 1 1/2 sugar
- 1 ground cinnamon
- 1/4 ground nutmeg
- 3 ground cloves
- 2 butter
- all-purpose flour
Instructions:
1. Heat oven to 375°.
2. Line a 9-inch pie pan with crust, leaving a 1/2-inch overhang.
3. In a large saucepan or Dutch oven, combine the pears, sugars, 1/4 cup water, cinnamon, nutmeg, and cloves.
4. Bring to a gentle boil and then quickly reduce the heat to a lively simmer.
5. Cook, stirring now and then to mix everything together, until the pears are tender and surrounded by a clear, fragrant syrup, 15-20 minutes.
6. Remove from the heat, add in the butter and the flour; stir to mix everything well.
7. Pour the pear filling into the piecrust.
8. Roll the remaining dough into a 10-inch circle and place it carefully over the filling.
9. Trim away extra pastry extending beyond the rim of the pie pan.
10. Fold the crust up and over, and crimp it decoratively (or press the tines of a fork into the pastry rim, working around the pan to make a design.
11. Use a sharp knife to make eight slits in the top of the pie, so that steam can escape and the pie's juices can bubble up.
12. Place the pie on a baking sheet to catch any drips and place it on the center shelf of the oven.
13. Bake until the crust is golden brown and the filling bubbles up through the top of the pie, 40-50 minutes.
14. Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
15. Serve warm or at room temperature.
Title: Scotch Shortbread
Ingredients:
- 2 butter
- 1 1/2 powdered sugar
- 1 baking powder
- 1/4 salt
- 4 flour
Instructions:
1. Cream butter and powder sugar.
2. Add Baking powder and salt and flour, mix well.
3. Pat into pan Bake at 375 F till pale tan, approximately 1/2 hours.
4. Cut into squares.
5. I use a jelly roll pan.
Title: Spinach Brownie Bites (From Scratch)
Ingredients:
- 1 spinach
- 4 unsalted butter
- 1/2 brown sugar
- 1 cocoa powder
- 1 sugar
- 3 vanilla extract
- 2 eggs
- 2 whole wheat pastry flour
- 3/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 carrot juice
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Steam spinach until soft, drain and set aside.
3. Using a glass or metal mixing bowl on top of a saucepan 1/2 full with water (double broiler method), break chocolate into small pieces and add butter, melt over hot but not boiling water. Stir until smooth and melted, remove from heat and let cool to room temperature, set aside.
4. Using a food processor, cream the spinach with drizzles of apple juice (adding only enough to be able to cream the spinach).
5. Add the spinach mixture to the chocolate mixture, blend.
6. Add the sugars, and vanilla. (you can taste this before adding eggs to make sure it's sweet enough if you'd like).
7. Add eggs to the chocolate mixture.
8. In a separate bowl, sift together flour, salt, baking powder.
9. Fold the flour mixture into the chocolate mixture and mix well.
10. Stir in the chocolate chips.
11. Butter or spray mini muffin tins.
12. Scoop or pour in batter to the top of tins and bake for about 15 - 18 minutes (or until firm).
13. Cool 5 - 10 minutes then pop them out (using a toothpick to loosen around edges if needed) and finish cooling on racks, if your kids can wait that long that is.