lumicero/recipes-ing2inst huggingface dataset:
Title: Genuine Italian Tiramisu
Ingredients:
- 500 mascarpone cheese
- 30 Savoiardi cookies
- 8 sugar
- 120 eggs
- 4 marsala
- 4
- 2
Instructions:
1. Divide the eggs white from the eggs yolk.
2. Add sugar to the eggs yolk.
3. Whip the eggs yolk and sugar until you get a white cream.
4. Add gradually with tablespoon the mascarpone cheese and blend well.
5. Put aside the Mascarpone cream you got.
6. Beat the eggs white with a blender to stiff peaks.
7. Add the stiff peaks to the mascarpone cream using a tablespoon.
8. Blend gently always in one direction.
9. Make the Italian espresso coffee (better if you can use a classic Moka machine) and put in a bowl.
10. Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.
11. Cool the coffee to tepid temperature.
12. Pour the first layer of Mascarpone cream in a glass baking dish of medium size.
13. Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.
14. Repeat the last two steps for a second layer.
15. After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.
16. Cover the glass baking dish (usually I use aluminium foil) and put in the refrigerator at least for 12 hours.
Title: Chocolate Pudding Cake
Ingredients:
- 3/4 all-purpose flour
- 2/3 sugar
- 1/2 cocoa powder
- 1 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 3 brown sugar
- 2/3 chocolate chips
- 1/4 vanilla extract
- 1 hot water
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.
3. Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.
4. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges.
Title: Mandelscotti
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 sugar
- 1 baking powder
- 2 eggs
- 2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350F degrees.
2. Mix flour, sugar, and baking powder.
3. In a separate bowl, mix oil, eggs, and extracts.
4. Add liquid to flour mixture, blending well.
5. Turn dough onto floured surface, knead to work in flour.
6. Dough will be sticky, but place on parchment-covered baking sheet and spread out with fingers until approx 1" high and 3" across, working into oblong shape Bake 25 minutes.
7. Transfer to wire rack, cool for 10 minutes.
8. Reduce oven temperature to 325F degrees.
9. Slice log into approximately 15 slices.
10. Lay flat and return to oven for 5-7 minutes, until toasted.
11. Flip and repeat.
12. Cool on wire rack.
13. Feel free to add 1/2 cup chopped nuts or chocolate chips when kneading dough, or to dip cooled cookies in melted chocolate.
Title: Mayonnaise Cake
Ingredients:
- 1 mayonnaise
- 1 water
- 1 eggs
- 3 vanilla
- 1
Instructions:
1. In large bowl add cake mix, mayonnaise, water, eggs and vanilla.
2. Mix well with mixer.
3. Place in prepared 9x13 inch cake pan, 2- 9 inch round or tube pan.
4. Bake in preheat oven 350* for 30 minutes.
5. Cool, then frost with whipped frosting.
Title: Chocolate Tahini Rum Cake
Ingredients:
- 300 tahini
- 300 icing sugar
- 300 plain flour
- 200 dark rum
- 200 baking powder
- 100
- 1
Instructions:
1. Preheat oven to 180 degrees centigrade.
2. Prepare the 24cm baking pan. Brush corn oil over the surface of the pan and then coat with sugar by adding in a cup, swirling it around until it covers the inside surface of the pan and then tipping out the excess onto a sheet of grease-proof paper. It can then be folded and poured back into the sugar canister.
3. In a large bowl mix the tahini with a whisk so that any oil which had separated in the jar is incorporated.
4. Add rum, orange juice and combine, then add icing sugar.
5. Melt the chocolate in the microwave or in a double boiler and add to the mixture.
6. Finally add the flour and a heaped teaspoon of baking powder and combine with the whisk. It will become quite thick with the addition of the flour.
7. Pour into the pan and bake for 20-30 minutes or until the cake starts to smell good and comes away from the sides slightly.
8. Turn out onto a wire rack and cool. Serve slightly warm with whipped cream.
9. Note: that it will not rise so the pan should be full to the top. Also, the sugar coating makes the outside of the cake crunchy and sweet.
Title: Irish Dessert
Ingredients:
- 1 crushed pineapple
- 1 instant pistachio pudding mix
- 1/2 walnuts
- 1 miniature marshmallow
- 1 non-dairy whipped topping
Instructions:
1. Combine pineapple and juice with pudding mix.
2. Add nuts and marshmallows (if desired) and stir until combined.
3. Fold in Cool Whip and mix well.
4. Place in individual serving dishes or a medium bowl.
5. Chill for at least an hour.
6. Enjoy!
Title: Grandma Lyna's Best Pie Crust
Ingredients:
- 2 all-purpose flour
- 3 confectioners' sugar
- 3/4 salt
- 1/2 butter
- 3 egg
- 1 apple cider vinegar
- 1
- 1/4
Instructions:
1. ALL INGREDIENTS AND TOOLS MUST BE ICE COLD, INCLUDING FLOUR AND SUGAR! MEASURE IN ADVANCE AND PLACE IN REFRIGERATOR FOR 1/2 AN HOUR BEFORE MAKING CRUST.
2. Measure flour, confectioner's sugar, and salt into work bowl of food processor. Pulse quickly 2-3 times.
3. Uncover bowl, add butter and lard/shortening, process 5-10 seconds until JUST blended.
4. Through feed tube, add beaten egg and vinegar and 1/2 of the water. Pulse 2-3 times.
5. Watching dough constantly, slowly drizzle the remaining water into the dough as processor is turning, STOPPING INSTANTLY when the dough begins to clump together. (It will look lumpy, rough and riddled with the yolk and butter. THIS IS NORMAL!).
6. Turn dough onto Saran Wrap. press into rough circle of pie pan shape, wrap and chill for at least 30 minutes.
7. Take off Saran Wrap. Roll chilled dough out between 2 layers of parchment paper. Lay into pan, fill and bake. Happy Baking!
Title: Fruit Cones
Ingredients:
- 12 cherries
- 1/2
- 2
- 12
Instructions:
1. Use a butter knife and spread the inside of cone with frosting.
2. Fill with fruit.
3. Top with about a tablespoon of whipped topping.
4. Top with cherry.
Title: Chunky Brandied Christmas Fruitcake
Ingredients:
- 1 raisins
- 1/2 dried prune
- 1/2 dried dates
- 225 crystallized ginger
- 1/2 brandy
- 2/3 brazil nuts
- 1/2 walnuts
- 1/2 raw sugar
- 1 eggs
- 1 1/2 vanilla
- 1 1/2 plain flour
- 2/3 baking powder
- 3
- 1
- 1/2
Instructions:
1. Day one.
2. Coarsley chop all the dried fruit and place into a large glass or ceramic bowl.
3. Pour over brandy, cover with cling wrap and leave overnight (at least 12 hours) on your kitchen bench. Don't refridgerate.
4. Day two.
5. Add in coarsley chopped nuts and sugar. Stir.
6. In a seperate bowl, beat the eggs with the essence until thick. Add the flour and baking powder and stir.
7. Mix the cake mixture in with the fruit and nut mix, stir well.
8. Pour mixture into a greased and lined deep 20cm cake tin.
9. Gently drop the filled cake tin on the floor 5 times to remove all air bubbles.
10. Bake at 140oC for 2 1/2 - 3 hours, or until cooked.
11. Cool completley in the tin.
12. Serve in small slices.
Title: Decadent Chocolate Frosting or Mousse (Vegan)
Ingredients:
- 1 silken tofu
- 1 3/4 semisweet vegan chocolate chips
- 3 vanilla extract
- 1 sea salt
- 1
Instructions:
1. Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes.
2. Blend the tofu in a food processor until smooth.
3. Melt the chocolate chips in a microwave or double boiler.
4. Add the chocolate, vanilla, and salt to the tofu in the food processor. Process until creamy, scraping the sides once or twice.
5. Transfer to an airtight container and refrigerate for an hour or until set.
Title: Rich Chocolate Baked Custard
Ingredients:
- 2 eggs
- 1/4 sugar
- 1/4 salt
- 1/8 milk
- 1 1/2 vanilla extract
- 1
Instructions:
1. Lightly grease a 1 quart baking dish or 4 ramekins.
2. Preaheat oven to 325 degrees F.
3. Fill a 9x13 pan with 1 inch hot water and put it in the oven.
4. Beat the eggs just enough to blend.
5. Stir in the sugar, cocoa, and salt.
6. Slowly add the hot milk, stirring constantly.
7. Stir in the vanilla.
8. Pour into the baking dish or ramekins and place in the pan with hot water.
9. Bake 55-60 minutes until a knife comes out clean.
10. It will firm up as it cools.
Title: Whipped Creamy Frosting
Ingredients:
- 1 vanilla instant pudding mix
- 1 milk
- 1 sugar
- 1/2 butter
- 1/2 vegetable shortening
Instructions:
1. Prepare instant pudding according to package directions using the 1 cup cold milk only.
2. Set aside.
3. With electric mixer, blend sugar, butter and shortening and beat until light and fluffy.
4. Add pudding mixture and continue beating until fluffy.
5. Keep frosted cake refrigerated.
Title: Edna's Peach Kuchen (Vegan)
Ingredients:
- 2 whole wheat pastry flour
- 1/4 sea salt
- 1/2 baking powder
- 1/4 ground cinnamon
- 1/2 tofu sour cream
- 9 maple syrup
- 2 turmeric
- 1
- 2
- 1/8
Instructions:
1. Preheat oven to 350'F.
2. FOR THE CRUST.
3. Place the flour, 1/4 cup sugar and baking powder in a large mixing bowl and stir together.
4. Cut the oil into the flour mixture using a pastry blender or a fork until the mix is crumbly.
5. Pat an even layer of the mixture into the bottom of a 8x8x2" baking glass baking dish.
6. FOR THE FILLING.
7. Place the peach halves in three rows of three cut side down over the bottom crust. Combine the remaining two tablespoons of sugar and cinnamon and sprinkle over the peaches.
8. Put the Kuchen into the oven on the center rack and bake for 15 minutes.
9. FOR THE GOLDEN CREAM TOPPING.
10. Put the tofu sour cream, maple syrup and turmeric (if using) in a small mixing bowl and stir together until well combined.
11. Once the kuchen is finished baking in the oven remove it and put the cream topping over the peaches.
12. Return to the oven and bake for another 30 minutes.
13. Serve warm or cold.
14. Bon Appetit!
Title: Jose Cuervo Christmas Cookies
Ingredients:
- 1 water
- 1 baking soda
- 1 sugar
- 1 salt
- 1 brown sugar
- 4 eggs
- 1
- 2
- 1
Instructions:
1. Sample the Cuervo to check quality.
2. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality,.
3. pour o ne level cup and drink.
4. Turn on the electric mixer.
5. Beat one cup of butter in a large fluffy bowl.
6. Add one peastoon of sugar
7. Beat again.
8. At this point it's best to make sure the Cuervo is still ok, try another cup just in case.
9. Turn off the mixerer thingy.
10. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.
11. Pick the frigging fruit off the floor.
12. Mix on the turner .
13. If the fried druit gets stuck in the beaters just pry it loose with a d rewscriver.
14. Sample the Cuervo to check for tonsisticity.
15. Next, sift two cups of salt, or something.
16. Who geeves a sheet.
17. Check the Jose Cuervo.
18. Add one table.
19. Add a spoon of sugar, or somefink.
20. Whatever you can find.
21. Greash the oven.
22. Turn the cake tin 360 degrees and try not to fall over.
23. Don't forget to beat off the turner.
24. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the wishdasher.
25. Cherry Mistmas !
Title: Cherry Marshmallow Magic Cake
Ingredients:
- 4 miniature marshmallows
- 1 cherry pie filling
- 1 water
- 1 1/4 eggs
- 1/3
- 3
Instructions:
1. Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside.
2. Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F.
3. Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows.
4. Spoon cherry filling evenly over cake batter.
5. Bake in a preheated 350°F oven 30 to 40 minutes.
6. Top of cake will be bubbly and marshmallows will be sticky.
7. Let cool before serving.
Title: Pat in a Pan Nut Crust
Ingredients:
- 2 flour
- 2/3 butter
- 1/2 powdered sugar
- 1/2
Instructions:
1. Mix all ingredients together.
2. Press firmly into 2 ungreased 9" pie plates or a 9x13 pan.
3. Bake at 350°F for 10-15 minutes, until golden and toasty.
Title: Lemon Meringue Roulade
Ingredients:
- 5 cornstarch
- 5 powdered sugar
- 1
- 10
- 1/2
Instructions:
1. Line jelly roll pan with parchment paper and lightly grease ensuring to grease sides as well.
2. Beat egg whites until stiff then gradually add in the sugar a teaspoon at a time. Add cornstarch last. Meringue should be stiff and not move when you roll the bowl on its side.
3. Spread into pan, smoothing the top and making level. Bake at 300 degrees about 45 minutes until firm to the touch.
4. Let cool five minutes then turn out onto another parchment paper dusted with powdered sugar. Leave the lining on untill meringue cools completely.
5. Whip cream until it holds it shape well, then fold in curd.
6. Spread over meringue, leaving a half inch gap on both short sides. Using paper to help roll.
7. Served sliced with a dusting of sugar.
Title: Tofu-Pecan Praline (Or Turtle) Cannoli (Baked)
Ingredients:
- 2 cake flour
- 4 sugar
- 2 black walnut extract
- 2 boiling water
- 6 firm tofu
- 1/2 confectioners' sugar
- 1/2 pecans
- 1 -2 vanilla extract
- 4 water
- 4 boiling water
- 16 -20 nonfat milk
- 2 nonfat milk
- 1
Instructions:
1. Sift dry ingredients in a medium mixing bowl.
2. Add all of the extract and the water a little at a time until to a thinned-out pancake batter consistency (you may not need all of the water).
3. Heat a nonstick omelette skillet to medium-low heat and coat evenly with nonstick spray.
4. Place 3 tbsp of the mixture in the pan and swirl to coat.
5. *Here's where it gets tricky* Once the crepe turns an opaque periwinkle, take OFF the burner for about 30 seconds.
6. Then put back on.
7. Run a spatula around carefully!
8. And carefully peel off.
9. If necessary, peel off the crispy outer edge.
10. Roll into a cannoli-shaped tube; leaving enough room to fill them later (use your index finger as a guide if necessary).
11. Cut off edges for an even, straight tube.
12. Cut into smaller pieces if a smaller dessert is desired (you can get 2-3 bite-sized pieces from each).
13. Repeat until batter is gone.
14. Meanwhile, preheat oven to 350*F.
15. After cannoli crepes are all done and ready, space evenly on a parchment covered cookie sheet.
16. Place in oven for 5-10 minutes.
17. ((We do NOT want them crispy hard! Just to hold their shape)).
18. Turn off oven and leave them inside to cool (like meringue) ((If cracks have formed on cannoli crepes, while they are warm and pliable, just carefully smoosh the cracks closed with fingers)).
19. **Filling**.
20. I suggest you whiz the pecans in a food processor to almost a powder (especially if you plan on piping).
21. Combine all filling ingredients in food processor and process until creamy and uniform and to taste.
22. Add a little water if a creamier texture is desired (start with a tsp-1/2 tbsp worth).
23. ~Turtle~.
24. Place sifted cocoa in a small bowl.
25. Add boiling water a little at a time to combine (This is to bring out the full chocolate flavor and to create a creamy paste).
26. Add to filling and blend evenly.
27. **Caramel**.
28. Set up a double boiler.
29. Melt caramel in a double boiler or in microwave.
30. Place on heated double boiler after microwaving (if using micro).
31. Mix in milk to make creamy (I suggest using a fork for everything here- I used 2).
32. Drop cooled shells in one at a time and let drip back into the bowl before placing on parchment to cool and harden.
33. *Feel free to roll in extra pecans.
34. Repeat until all done.
35. Allow to cool and set at room temperature.
36. Overnight would be good (I, on the other hand, rushed things and ended up with a sticky confection- but it was still good).
37. When set, pipe filling into shells using a piping bag or a ziploc.
38. I used a butter knife and a toothpick (to jab things in) (My pecans were too big to pipe- mad at myself for that).
39. Once all filled, refrigerate or freeze.
40. Serve chilled.
Title: Cream Cheese Sugar Cookies
Ingredients:
- 16 granulated sugar
- 16 unsalted butter
- 6 cream cheese
- 2 real vanilla extract
- 2 eggs
- 20 all-purpose flour
- 1/2 salt
Instructions:
1. In large stand mixer with the paddle attachment, cream together sugar, butter, and cream cheese until pale and fluffy, scraping down the bowl occasionally. Turn mixer off, remove the paddle and manually stir in the vanilla, eggs, salt, and flour until the flour is moistened (to prevent flour from being propelled from the mixer when you start it up again). Re-attach the paddle and bowl and mix on low speed until all flour has been thoroughly combined, approximately 30-45 seconds.
2. Scrape dough onto a plate or into a 8" x 8" pyrex dish and smooth the dough into a flat shape. Cover with plastic wrap and refrigerate for at least an hour or until firm.
3. Pre-heat oven to 375°F Lightly dust a counter or work bench with all-purpose flour. Remove a fist-sized quantity of dough from the dish and return un-used dough to the refrigerator. Quickly work the dough into a flat disk, lightly dust with flour, and roll to 1/8" thickness. Cut out shapes with cutters or free-hand with a paring knife. The excess dough around the shapes may be dusted of excess flour and returned to the refrigerated dough for later use.
4. Lay cut cookies onto an un-greased cookie sheet (preferably lined with parchment) and bake 10-15 minutes or until the tops are no longer shiny and the cookies are just browned around the edges. Allow to cool in the pan 2 minutes, then remove cookies from the pan and allow to finish cooling on a cooling rack. Cookies may be frosted when they are room temperature.
Title: Gluten-Free, Low-Carb Chocolate Amaretto Cream Cheese Cupcakes
Ingredients:
- 3 1/2 guar gum
- 1 xanthan gum
- 2 dark chocolate
- 2 eggs
- 1/8 butter
- 1 amaretto liqueur
- 1/8 baking powder
- 1 cream cheese
- 2 1/2 amaretto liqueur
- 3 maple syrup
- 2 cornstarch
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350° F (320° F when fan assisted).
2. Cream cheese filling:
3. chop butterscotch chocolate (if you don't use chips).
4. dissolve starch in amaretto (or almond essence or syrup with 1 or 2 tablespoons cold water).
5. stir in cream cheese until creamy.
6. stir in maple syrup.
7. stir in chopped chocolate.
8. chocolate batter:
9. combine almond flower, guar gum or xanthan gum and baking powder in a bowl.
10. beat egg whites until stiff peaks form, set aside.
11. in a double boiler, melt chocolate and butter.
12. in a seperate bowl, cream egg yolks and agave nectar.
13. stir amaretto into melted butter-chocolate mix.
14. cream melted butter-chocolate-amaretto mix and egg yolk-agave nectar.
15. stir dry ingredients into that cream.
16. fold in egg whites.
17. line six cupcake cups with paper liners.
18. divide the chocolate batter and fill one dollop of the first half into the bottom of each cupcake cup.
19. fill one dollop of cream cheese filling on top of each portion.
20. cover with the second half of the chocolate batter.
21. bake at 350° F (or 320° F fan assisted) for about 15-20 minutes. The surface of the cakes will spring and crack. Don't mind if you can see the filling, and don't mind if it looks liquid. It will solidify after cooling.
22. Immediately remove the cakes from the cups and let cool on a rack.
23. You can eat them hot, like my husband did, they will be a bit like molten lava cakes or some kind of pudding. Or you can let them cool and top with you favourite frosting.
Title: Golden Rice Recipe
Ingredients:
- 1 long grain rice
- 1 coconut milk
- 2 ground turmeric
- 1/2 salt
- 1/4 sugar
- 2 coconut
- 1 toasted sesame seeds
- 2
Instructions:
1. If rice needs washing, wash and drain thoroughly.
2. Heat oil in a medium-sized saucepan and fry the rice for 3 minutes, stirring and turning rice with a metal spoon.
3. Add coconut milk, turmeric, salt and sugar and bring to the boil.
4. When the liquid looks thick (which should be about a minute or two), turn the heat very low.
5. Cover and cook 15 minutes or until all liquid has evaporated.
6. While still hot, fluff up with a fork and mix in the grated coconut.
7. Then transfer rice to a greased ovenproof dish and smooth top.
8. Press down firmly.
9. Sprinkle with sesame seeds and bake in a slow oven for 20 minutes.
10. Cut in diamond shapes and serve with more grated fresh coconut and toasted sesame seeds which have been slightly crushed and mixed with a little salt.
Title: Fudge Walnut Brownies
Ingredients:
- 1 unsalted butter
- 1 plain flour
- 4 eggs
- 4 sugar
- 2 vanilla essence
- 1 salt
- 1 walnut halves
- 1/2
Instructions:
1. Pre-heat the oven to 180*C/350*F.
2. Grease and flour the bottom of an 8 inch square glass baking dish; tap out any extra flour.
3. Melt the butter along with the chocolate over low heat in a large pot.
4. Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
5. Pour batter evenly into the prepared pan.
6. Bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies.
7. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
8. Let cool a bit before cutting into squares.
Title: Caramel Apple Pie Bars
Ingredients:
- 1 cream cheese
- 8 brown sugar
- 2 cinnamon
- 1/2 vanilla
- 1/2 apples
- 3 pecans
- 1/2
Instructions:
1. On a cookie sheet with raised edges, flatten cookie dough.
2. Bake dough according to its package directions.
3. Cool.
4. Mix cream cheese, sugar, cinnamon, and vanilla.
5. Spread on cooled dough.
6. Put apple slices on top of cream cheese mixture.
7. Drizzle caramel sauce over all of it.
8. Sprinkle pecans over all.
9. Cut into bars.
Title: Double Chocolaty Chip Frappucchino
Ingredients:
- 1 milk
- 2 sugar
- 3 chocolate chips
- 1/3 vanilla extract
- 2
- 1/8
Instructions:
1. Put the milk and sugar in a bowl and stir.
2. In the same bowl put the chocolate syrup and chocolate chips in.
3. Then add the vanilla extract in the bowl.
4. Put the 2 cups of ice in a blender, then put the bowl mixture in the blender.
5. Blend it at medium speed until desired thickness.
Title: L's Chocolate Chip Cookie Recipe
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 1 vanilla
- 2 1/2 bread flour
- 1 1/2 cinnamon
- 1/2
Instructions:
1. Take at least one cup of your flour, and thoroughly mix it in a small bowl with 1-2 tablespoons of water, using a fork or whisk. Then let it stand for a few minutes. This allows the glutens to strengthen and will keep the cookies from crumbling after you finally bake them.
2. Mix all of your dry ingredients in a large bowl after letting the wetted cup of flour set (mix it in as well). Add in the the remaining ingredients and mix well. Then cover and chill for at least 1 hour.
3. Preheat the oven to 375°. On an ungreased baking sheet, place dough by rounded teaspoons, 2 inches apart.
4. Bake for about 9 minutes until the edges are browned. Remove from oven and cool on a wire rack.
Title: Spinach & Black Bean Brownies
Ingredients:
- 3 black beans
- 2 dates
- 1/2 almond butter
- 1/4 rolled oats
- 1 vanilla extract
- 1 carob powder
- 2 cocoa powder
- 1/3 unsalted cashews
- 1/2 soymilk
- 2/3 dates
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly spray a large baking dish (I recommend 13"x 9") with non-stick cooking spray and set aside.
3. Combine all ingredients in a high-speed blender and process until smooth, adding a small amount of non-dairy milk if necessary to blend.
4. Pour batter into baking dish and bake for at least 45 minutes. If the top of the brownies begins to burn during the last 10-15 minutes of baking, drop the temperature to 350 degrees.
5. Let brownies chill completely before serving, preferably overnight in the refrigerator.
6. Alternatively, you can bake the brownies at 300 degrees for 1 hour and then an additional hour at 225 degrees.
7. Frosting: Combine ingredients in a high-speed blender and process until smooth. Note: it is not necessary to soak the dates for the frosting recipe.