lumicero/recipes-ing2inst huggingface dataset:
Title: Delicous Dulce De Leche Buttercream
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 5 vanilla extract
- 2 heavy whipping cream
- 2 cinnamon
- 1/4
Instructions:
1. Using your stand mixer cream the butter.
2. Add dulce and mix until blended.
3. Add cream, vanilla and cinnamon and continue mixing.
4. Add sugar one cup at a time until desired consistency is achieved.
Title: Pistachio Mousse Brownie Torte
Ingredients:
- 1 canola oil
- 1/2 water
- 1/4 eggs
- 3 instant pistachio pudding mix
- 1 heavy whipping cream
- 3/4 pistachio nut
- 1 heavy whipping cream
- 1/2 vanilla
- 1/2 light corn syrup
- 4 heavy whipping cream
- 1 powdered sugar
- 1 pistachio pudding mix
- 1/2
- 2
- 1
Instructions:
1. Heat oven to 350°F
2. Lightly spray bottom of 2 (8-inch) round cake pans with non-stick cooking spray.
3. Line bottoms of pans with cooking parchment paper; lightly spray paper with cooking spray.
4. In large bowl, stir brownie mix, oil, water and eggs 50 strokes with spoon.
5. Spread half of batter (1 1/2 cups) evenly in each pan.
6. Bake 27 to 30 minutes or until toothpick inserted 2 inches from edge of pan comes out clean.
7. Cool in pans on cooling racks 10 minutes.
8. Run knife around edge of pans to loosen.
9. Place cooling rack upside down on 1 pan; turn rack and pan over.
10. Remove pan and parchment paper.
11. Repeat with second brownie layer.
12. Place racks with brownie layers in refrigerator to cool completely, about 20 minutes.
13. Meanwhile, measure 1 tablespoon of the pudding mix; reserve for garnish.
14. In large bowl, beat remaining pudding mix, the milk and 1 cup whipping cream with electric mixer on high speed about 2 minutes or until mixture is thick and creamy; stir in nuts.
15. Cover; refrigerate.
16. Carefully cut each brownie layer horizontally in half, using long serrated knife, to make 4 layers.
17. On serving plate, place 1 brownie layer, cut side down.
18. Spread 1/3 of the mousse (3/4 cup) evenly to edge of brownie.
19. Repeat layering twice, using 2 brownie layers (place cut sides down) and remaining mousse.
20. Top with remaining brownie layer, cut side down.
21. Refrigerate torte while making glaze.
22. In 1-quart saucepan, heat 1/2 cup whipping cream over medium heat, stirring occasionally, just until bubbles start to form at edge of saucepan.
23. Remove from heat.
24. Add chocolate; stir constantly until smooth.
25. Stir in vanilla and corn syrup.
26. Remove from heat; let stand 10 minutes.
27. Stir glaze; spoon over top of torte, allowing some to run down side.
28. Return torte to refrigerator while making garnish.
29. In medium bowl, beat 1/2 cup whipping cream, the powdered sugar and reserved 1 tablespoon pudding mix on high speed until stiff peaks form.
30. Spoon mixture into decorating bag fitted with star tip and pipe rosettes on top of torte, or spoon dollops of mixture on torte.
31. Refrigerate at least 30 minutes before serving.
32. Cover and refrigerate any remaining torte.
Title: Pumpkin Cake Roll With Cream Cheese Filling
Ingredients:
- 1 sugar
- 3/4 flour
- 1 baking powder
- 2 pumpkin pie spice
- 1/8 salt
- 3 eggs
- 3/4 canned pumpkin
- 2 confectioners' sugar
- 8 cream cheese
- 1 confectioners' sugar
- 3 butter
- 1 vanilla extract
- 3/4 pumpkin pie spice
- 1 walnuts
- confectioners' sugar
Instructions:
1. CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper.
2. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
3. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
4. FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.
5. ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.
6. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.
Title: Birthday Cookie
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 3 sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 1/4 chocolate chips
Instructions:
1. Cream butter and sugars.
2. Add egg and vanilla.
3. Mix on low speed, add dry ingredients.
4. Mix well. Stir in Chocolate Chips or M&Ms.
5. Spray a 12 inch round pizza pan with Pam and spread cookie dough evenly to the edges.
6. Bake at 325 degrees F for 15 to 20 minutes, or until light golden brown.
7. When cool, decorate as desired.
Title: Effortless Apple Crisp
Ingredients:
- 6 -8 apples
- 2/3 - 3/4 brown sugar
- 1/2 flour
- 1/2 rolled oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Place apples in greased 8-inch square pan.
2. Blend remaining ingredients until crumbly; spread over apples.
3. Bake at 375 degrees for 30-35 minutes or until apples are tender and topping is golden brown.
4. Serve warm with hard sauce, if desired.
Title: Black Forest Mousse
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1 instant chocolate pudding mix
- 3/4 cherry pie filling
- 2
- 1
Instructions:
1. In large mixing bowl, combine chocolate with sweetened condensed milk.
2. Beat in water, pudding mix, and 1/2 teaspoon extract.
3. Freeze 5 minutes.
4. Fold in whipped cream.
5. Spoon equal portions into dessert dishes.
6. Stir remaining 1/4 teaspoon extract into cherry pie filling; spoon over desserts.
Title: Aunt Toni's Texas Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 salt
- 1 1/2 butter
- 1 water
- 8 cocoa powder
- 2 eggs
- 1/2 milk
- 6 milk
- 1 vinegar
- 1 baking soda
- 4 vanilla extract
- 1 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350*.
2. Grease and flour a jellyroll pan.
3. For cake: in a large bowl whisk together- 2c.sugar, 2c.flour and 1/2 tsp.of salt, and 1 tsp.baking soda. Set aside.
4. In another bowl mix together- 2 eggs, 1/2c.milk, 1 Tblsp.vinegar, 1 tsp. vanilla, and, if desired, 1/2c.nuts. Set aside.
5. In a pot over medium heat melt 2 sticks of butter. Add 1c. water, 4 Tblsp. cocoa powder and mix until encorperated. Remove from heat and cool slightly.
6. To cooled butter mixture add, little by little and mixing constantly- the egg mixture.
7. Then dump all into the big bowl full of the flour mixture. Stir until JUST combined.
8. Pour into greased/floured pan and bake 25 minutes or until cake springs back when touched.
9. For icing: In a pot melt 1 stick of butter, 4 Tblsp. cocoa powder and 6 Tblsp. of milk.
10. Take off of heat and add powdered sugar, 1 Tblsp. vanilla, and, if desired, 1c. nuts. Beat until smooth. Pour over slightly warm cake. Will harden as it cools.
Title: mandelbroit
Ingredients:
- 3 eggs
- 1 butter
- 1 sugar
- 1 vanilla
- 1 salt
- 3 1/2 flour
- 1 baking powder
- 1 lemons, zest of
- orange zest
Instructions:
1. Preheat oven to 350 degrees F.
2. In an electric mixer beat eggs well and then add and beat well the oil, sugar and vanilla.
3. Sift together salt, flour and baking powder, add to egg mixture and beat until just incorporated.
4. Add nuts and any other additions at this time, fold in but dont over-mix.
5. The dough will be sticky, refrigerate for a few hours or longer, if needed.
6. Coat hands with flour and then divide dough into thirds and shape each into long rolls 3 inches wide on a cookie sheet.
7. They can be left straight or shaped into half moons.
8. Bake for 30 minutes or until a little golden.
9. Remove from the oven, slice into 1/2-inch slices with a serrated knife and return to cookie sheet.
10. Either lay them flat on the cookie sheet or stand them on their ends.
11. They may be sprinkled with cinnamon sugar at this point.
12. Return to the oven and turn off the heat.
13. Leave them in oven until oven cools or overnight.
14. The longer one leaves them in the oven the harder they will become.
Title: Coconut Cream Pudding with Ginger Crust
Ingredients:
- 4 1/2 butter
- 1 1/2 ground ginger
- 1 cornstarch
- 6 sugar
- 9 half-and-half
- 4 vanilla
- 2 sweetened flaked coconut
- 1 1/2
Instructions:
1. Melt butter over low heat and stir in ginger and vanilla wafers.
2. Reserve 3 tsps of crumb mixture.
3. Press remainder in a 9 inch pie plate and chill while pudding is being made.
4. Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
5. Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
6. Remove from heat and stir in vanilla and coconut.
7. Transfer to a metal bowl set in a larger bowl of ice and water.
8. Stir until completely cooled and pour into crust.
9. Sprinkle reserved crumbs over.
10. Chill for 20 minutes before serving (pudding will be soft).
Title: Low Fat, Sort of Low Sugar Caramel Apple Crisp
Ingredients:
- 10 lemon juice
- 2 unbleached all-purpose flour
- 1/2 margarine
- 1 brown sugar substitute
- 2/3 cinnamon
- 2 -3 Cool Whip Free
- 1/4
- 1/2
Instructions:
1. Thaw apples.
2. In medium glass bowl, combine apple juice and caramel topping. Microwave, uncovered, on HIGH for 2 minutes, stirring twice during cooking. Add apples and lemon juice, stirring until coated; set aside.
3. In medium bowl, combine flour, sugar,margarine and cinnamon. Sprinkle over apple mixture. Microwave, uncovered on HIGH for 7 minutes or until heated through. Sprinkle apple mixture with additional cinnamon. Chill for 1 hour.
4. Top with Low Fat Cool Whip just before serving.
Title: Fudgy Brownies
Ingredients:
- 2 margarine
- 1/2 brown sugar
- 1 flour
- 3/4 eggs
- 2 baking powder
- 1/2 vanilla
- 1/2 salt
- 1/4
Instructions:
1. Combine first three ingredients: chocolate, margarine and brown sugar into bowl and microwave at 50% for 2-4 min, blend well.
2. Then add all other ingredients to the bowl, beat until well blended.
3. Spread into a 9x9 baking dish.
4. Place an inverted plate, on top of baking dish in microwave oven.
5. Microwave at high for 4-7 min or until done, rotating 1/4 turn after 2, 4, and 5 minutes (for microwaves without the rotating circular plate that the food cooks on).
6. Let cool and enjoy!
Title: Bourbon-Pecan Pound Cake
Ingredients:
- 1 shortening
- 2 1/2 sugar
- 6 eggs
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 ground nutmeg
- 1 sour cream
- 1/2 Bourbon
- 1 pecans
- 2 1/4 powdered sugar
- 2 Bourbon
- 2 water
Instructions:
1. In a large mixing bowl, cream shortening; gradually add in sugar, beating well using an electric mixer on medium speed.
2. Add in eggs, one at a time, beating well after each addition.
3. In another bowl, combine flour, baking powder, salt, and nutmeg; set aside.
4. In another bowl, combine sour cream and bourbon; add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
5. Mix just until blended after each addition.
6. Fold in pecans.
7. Pour batter into a greased/floured 10-inch tube pan.
8. Bake in a 325° oven for 1 hour and 10 to 15 minutes or until pick comes out clean.
9. Cool cake in pan on a wire rack for 10-15 minutes.
10. Remove cake from pan and cool completely on a wire rack.
11. In a bowl, combine all the glaze ingredients; stir well.
12. Drizzle glaze over cooled cake.
Title: Bruno's Chocolate Cake
Ingredients:
- 9 eggs
- 1 dark rum
- 1/4 vanilla
- 1/4 cream of tartar
- 1/2 sugar
- 12 unsalted butter
- 6 cornstarch
- 3 amaretti
- 2 hot water
- 2 1/2 amaretti
- 1/2 dark rum
- 4 white chocolate
- 2 chocolate
- 1
- 2
- 3
Instructions:
1. For cake:
2. Preheat oven to 375 degrees.
3. Butter and flour three 9 inch round cake pans.
4. Beat yolks until lightand slowly disolving ribbon forms when beaters are lifted.
5. Stir in rum and vanilla.
6. Beat whites with cream of tartar in large bowl to soft peaks.
7. Add sugar, 1 tablespoon at a time and continue beating until stiff and shiny.
8. Stir chocolate and butter into yolks until well combined.
9. Gently fold in 1/4 of egg whites, then fold chocolate mixture into remaining whites.
10. Sift together cornstarch and cocoa powder; combine with amaretti;gently fold into batter.
11. Divide batter among prepared pans.
12. Bake until centers of cakes rise and begin to crack, 18 to 20 minutes.
13. Cool 10 minutes in pan, then cool completely on wire rack.
14. For chocolate cream;.
15. Whisk 1/2 cup hot water into 4 oz. melted semisweet chocolate.
16. Cool to room temperature.
17. Whip cream until stiff peaks form; gently fold chocolate mixture, amaretti and rum into whipped cream.
18. To Assemble:
19. Reserve 1/4 of chocolate cream for decorating top of cake.
20. Spread remainder evenly between layers and over top and sides.
21. Measure height of cake.
22. On sheet of parchment spread 3 oz. melted semisweet chocolate into 1/16 inch-thick rectangle as wide as cake is high.
23. Repeat with melted white chocolate on another sheet of parchment.
24. Refrigerate until chocolate is firm, but not brittle, about 15 minutes.
25. Cut crosswise into 3/4-inch-wide strips.
26. Refrigerate to refirm chocolate, about 15 minutes.
27. Carefully arrange strips alternating around edges of cake,gently pressing into icing.
28. Spoon remaining pastry cream into a pastry bag fitted with a No. 3 plain tip.
29. Pipe mixture in straight lines atop cake.
30. Dust lightly with cocoa powder; Refrigerate.
31. Cake may be prepared 1 day ahead.
32. Decorate with chocolate leaves and balls.
33. Bring to room temperature before serving.
Title: Swamp and Gator Food
Ingredients:
- 1/4 milk
- 1/2 sugar
- 2 butter
- 1/2 rolled oats
- 2 peanut butter
- 1/2
Instructions:
1. Heat the mud, swamp water, crushed bones, fat, grass and squashed mosquitoes in a saucepan.
2. Boil for three minutes, stirring constantly.
3. Remove from heat and drop by spoonfuls onto waxed paper.
4. Let cool until firm.
5. Eat while watching the Gators play football on T.V.
Title: Lemon Poppy Seed Bundt Cake
Ingredients:
- 1 lemon pudding mix
- 1 warm water
- 3/4 eggs
- 1/2 poppy seed
- 1 powdered sugar
- 1
- 4
- 1/3
- 1/4
- 1
Instructions:
1. In a mixing bowl, combine cake mix and pudding mix.
2. Add the water, oil, and extracts. Beat for 30 seconds on low speed.
3. Add eggs, one at a time, beating well after each egg. Beat for 4 minutes on medium speed.
4. Stir in poppy seeds.
5. Pour into a freased 10 cup bundt pan.
6. Bake at 350 for 50-60 minutes or until passes toothpick test.
7. Cool in pan 10 minutes before inverting onto a serving plate.
8. Combine powdered sugar and lemon juice and drizzle over warm cake. Dust with extra powdered sugar if you'd like.
Title: Cran-Apple Pie
Ingredients:
- 1 granny smith apples
- 5 cranberries
- 1 seedless raisin
- 3/4 sugar
- 3/4 ground cinnamon
- 1 1/2 butter
- 2 milk
- 1 -2 sugar
- 1 1/2
Instructions:
1. In a large bowl combine apples, cranberries (fresh or frozen) and raisins; mix in 3/4 cup sugar and cinnamon.
2. Pile into pastry shell; dot with butter. Place top pastry on pie.
3. Brush with milk, and sprinkle with sugar.
4. Bake at 400°F for 45-50 minutes or until apples are tender, and shell is a golden color.
5. I have also sometimes added walnuts and I always mix the sugar and cinnamon together before adding to the remaining ingredients.
6. Great with a scoop of vanilla ice cream.
7. Serve warm or cold.
8. Enjoy!
Title: Grilled Figs With Rum-Infused Ricotta
Ingredients:
- 1/3 honey
- 2 unsalted butter
- 2 honey
- 1 ricotta cheese
- 1 rum
- 12 fresh figs
Instructions:
1. Heat a gas grill to medium-high. In a small saucepan, bring 1/3 cup of honey to a gentle simmer and stir in butter until melted. Set aside.
2. Combine ricotta, rum and 2 tablespoons honey. Set aside.
3. Lightly grease grates of grill. Dip figs in honey and butter mixture and grill, cut side down, for 2 minutes. Turn and grill and additional 1 to 2 minutes or until softened and nice grill marks form.
4. Serve with rum-infused ricotta.
Title: Chocolate Chip Puff (Pastry) Cake
Ingredients:
- 3 puff pastry
- 1 water
- 1 vanilla
- 2 confectioners' sugar
- 1 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 200 degrees.
2. Using a 9 in cake pie as a guide, cut three 9 in circles from each puff pastry sheet. Place each on a greased cookie sheet and brush with egg white; bake 15 minutes or until golden. Meanwhile, beat cream with the vanilla and sugar until soft peaks form. Fold in the chocolate chips. Layer the puff pastry discs, filling each layer with the cream and chocolate mixture.Dust the top layer with more confectioner's sugar and cocoa. Serve.
Title: Double Chocolate Chunk Peanut Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 chunky peanut butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 flour
- 1/3 baking soda
- 1 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1 unsalted dry roasted peanuts
- 1
Instructions:
1. Beat butter and shortening at medium speed with an electric mixer until creamy; add chunky peanut butter and sugars, beating well. Add eggs, beating until blended.
2. Combine flour and next 5 ingredients. Add to butter mixture, beating well.
3. Stir in peanuts and chocolate chunks. Shape dough into 2" balls (about 2 Tbsp per cookie). Flatten slightly, and place on ungreased baking sheets.
4. Bake at 375°F for 12-15 minutes or until lightly browned. Cool on pan 1-2 minutes; remove to wire rack to cool completely.
Title: Chocolate Zucchini Cake With Pineapple Frosting and Coconut
Ingredients:
- 2 1/2 all-purpose flour
- 2 cinnamon
- 1 baking powder
- 1 baking soda
- 1 salt
- 1/2 zucchini
- 2 unsalted butter
- 1/2 sugar
- 1/2 eggs
- 2 vanilla
- 3 dried tart cherry
- 1 cream cheese
- 1 Zucchini, Pineapple, Ginger Jam
- 8 coconut
- 1/2
Instructions:
1. Sift by hand or mix all dry ingredients in a food processor with metal blade set aside.
2. In the food processor add butter, oil and sugar mix till creamy add eggs then vanilla through feed tube while machine is running.
3. Add zucchini then flour mixture.
4. Add cherries and pulse to mix inches Bake in a geased and floured bundt pan at 350 degrees for 50-60 minutes.
5. When toothpick inserted into cake cames out clean.
6. In the food processor mix cheese and jam spread on cooled cake.
7. Press coconut into frosting of cake.
Title: Glazed Peach Cake
Ingredients:
- 5 self raising flour
- 2 1/2 sugar
- 1/2 skim milk
- 1 1/2 butter
- 1 water
- 1 sugar
- 2 1/2 cinnamon
- 1/4 brandy
- 1/2
- 1
Instructions:
1. Pre-heat oven to 180 degrees Celsius,.
2. Grease and flour shallow quiche tin with removable bottom.
3. Peel and slice peaches and keep irregular chunks.
4. Combine 1/4 cup sugar and cinnamon.
5. Pour water and brandy into saucepan.
6. Layer peach slices in saucepan.
7. In between each layer sprinkle sugar and cinnamon mixture, then squeeze lemon juice over top.
8. Pour remaining sugar/cinnamon mixture into saucepan.
9. Bring to the boil then cover and simmer until peaches are soft, but not mushy.
10. Remove from heat and allow to cool to room temperature.
11. Cake:
12. Combine sugar, flour, half of butter, loose peach chunks and milk into a bowl and mix until a smooth batter forms.
13. Pour into quiche tin.
14. Arrange peach slices to cover entire cake slightly overlapping each other.
15. Mix softened remaining butter with egg white.
16. Brush onto peaches and sprinkle with a little sugar and cinnamon.
17. Bake for 20-25 minutes.
18. Remove and allow to cool for 5 minutes before removing from tin.
Title: Frightening Fingers
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 3/4 baking powder
- 1 salt
- 1
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in the egg and extracts. Combine the flour, baking powder and salt; gradually add to the creamed mixture. Divide dough into fourths. Cover and refrigerate for 30 minutes or until easy to handle.
2. Working with one piece of dough at a time, roll into 1-in. balls. Shape balls into 3-in. x 1/2-in. fingers. Using the flat tip of a table knife, make an indentation on one end of each for fingernail. With a knife, make three slashes in the middle of each finger for knuckle.
3. Place 2 inches apart on lightly greased baking sheets. Bake at 325° for 20-25 minutes or until lightly browned. Cool for 3 minutes. Squeeze a small amount of red gel on nail bed; press a sliced almond over gel for nail, allowing gel to ooze around nail. Remove to wire racks to cool.
Title: Blackberry Cream Pie
Ingredients:
- 1 sugar
- 1 sour cream
- 2 vanilla
- 3 flour
- 1/4 salt
- 4 blackberries
- 9 sugar
- 1 butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375.
2. Combine 1 cup sugar , sour cream, flour and salt and set aside.
3. Place all of the berries in shell and pour combined sour cream mixture on top of the berries. DO NOT MIX! The goal is to spread the sour cream mixture on top so it's like a top layer.
4. Combine bread crumbs sugar and butter and sprinkle on top of the pie.
5. Bake at 375 degrees for 45 minutes.
Title: Bay Flavored Pears
Ingredients:
- 4 pears
- 5 -8 bay leaves
- 2 water
- 1 sugar
- 13 black peppercorns
Instructions:
1. Place sugar, water and half of the bay leaves in a casserole dish.
2. Lay the pears in the dish.
3. Insert the rest of the bay over and between the pears. Sprinkle the peppercorns over the pears.
4. Cover the casserole dish and bake in a 180 degree F oven until very soft, about 3 hours.
5. Serve right out of the oven or refrigerated.
Title: Crispy Peanut Butter Balls
Ingredients:
- 1/2 peanut butter
- 3 honey
- 2 granola cereal
- 2 orange zest
- 1
Instructions:
1. Whisk the peanut butter and honey in a large bowl. Add orange juice and zest and blend until smooth.
2. Add granola and stir with a spatula until well mixed. You can use a little more orange juice if necessary to make the mixture stay together.
3. Spray your hands with cooking spray. Form granola mixture into 1 1/2 inch balls and arrange on a baking sheet. Refrigerate for at least 30 minutes before serving.
Title: Christina Marsigliese's Gluten-Free Chocolate Velvet Brownies
Ingredients:
- 3 bittersweet chocolate
- 6 butter
- 1 sugar
- 1/4 salt
- 1/2 cornstarch
- 4 cocoa powder
- 1/4 baking powder
- 1/2 vanilla
- 2 eggs
Instructions:
1. Line an 8" square pan with parchment, leave a 2" overhang at each end, butter sides of pan.
2. Melt chocolate & butter in a double boiler, or microwave.
3. Stir in sugar & salt.
4. Let cool for about 5 minutes.
5. Sift cornstarch, cocoa & baking powder together.
6. Stir vanilla & eggs, 1 at a time, into cooled chocolate mixture, until well combined.
7. Stir dry ingredients into chocolate mixture, till smooth.
8. Pour batter into pan.
9. Bake at 325 for abut 25 minutes. Brownies shoudl be slightly puffed, shiny & cracked.
10. Cool on wire rack.
11. Chill in fridge at least 1 hour before cutting.
12. Dust with icing/powdered sugar to serve.
Title: Kesari Khoya-Nut Barfi
Ingredients:
- 500 green cardamoms
- 4 saffron strands
- 3 -5 sugar
- 5 cashews
- 12 pistachios
- 10 coconut
- 2 ghee
Instructions:
1. Combine all the ingredients except the edible silver foil in a flat, greased microwave dish.
2. Microwave on HIGH for 5 minutes.
3. Stir well.
4. Flatten with a greased knife.
5. Garnish with edible silver foil.
6. Set aside to cool down to room temperature.
7. Cover the dish with a transparent cling-film wrap.
8. Refrigerate overnight.
9. On the afternoon that follows, cut the barfi into desired shapes.
10. Store in an airtight container in the refrigerator and serve as desired.
11. Note: Mawa can be substituted for khoya in this recipe.