lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 white sugar
- 1/2 brown sugar
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1 -2 milk
Instructions:
1. Preheat oven to 375 degrees.
2. Cream shortening and peanut butter.
3. Add sugars.
4. Beat until fluffy.
5. Add egg, beat until smooth.
6. Sift flour and baking soda together; beat into the creamed mixture, mixing until thoroughly blended.
7. Add milk if dough is too stiff.
8. Shape dough by tablespoonfulls into balls, place on ungreased cookie sheet.
9. Press slightly with fork dipped in sugar (crisscross shape).
10. Bake for 10 to 12 minutes.
Title: Carrot Cake With Toasted Coconut Cream Cheese Frosting
Ingredients:
- 3/4 all-purpose flour
- 1/4 quick-cooking oats
- 1 1/2 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 granulated sugar
- 1/4 canola oil
- 1 eggs
- 2 carrots
- 1 1/4 golden raisin
- 1/2 reduced-fat cream cheese
- 1/3 butter
- 1 powdered sugar
- 1 1/4 vanilla extract
- 1/2 sweetened flaked coconut
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl.
3. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
4. Add to flour mixture; stir just until moist.
5. Stir in grated carrot and raisins.
6. Spoon batter into an 8-inch square baking pan coated with cooking spray.
7. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
8. To prepare frosting, combine cheese and butter in a large bowl.
9. Beat at high speed until creamy.
10. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
11. Spread over cake; sprinkle with coconut.
12. Cover and chill.
Title: Strawberry Cake
Ingredients:
- 1 strawberry gelatin
- 1 water
- 1/2 eggs
- 4 flour
- 3 vanilla extract
- 1 fresh strawberries
- 1 frozen strawberries
- 1 margarine
- 1/2 powdered sugar
- 1
- 1/4
Instructions:
1. Combine the cake mix, flour and jello.
2. Add water, eggs, and 1/2 cup strawberries; beat until well blended.
3. Pour into a greased 9x13-inch pan.
4. Bake 30 minutes in a 350 degree oven.
5. Combine icing ingredients and mix until well blended.
6. Cool the cake before icing.
7. To make icing combine margarine, 1/2 cup strawberries, powdered sugar, and almond flavoring.
8. Beat in mixer until well blended and then ice cake.
Title: Spiced Apple Rings
Ingredients:
- 4 tart apples
- 2 water
- 2 lemon juice
- 4 sugar
- 2 water
- 1/3 white vinegar
- 1/3 whole cloves
- 1
Instructions:
1. Soak apple slices in water and lemon juice.
2. Combine sugar, water, cinnamon candy, vinegar, and cloves in a 6 quart saucepan.
3. Bring to a boil, then simmer 3 minutes , stirring constantly.
4. Drain apples, add to hot syrup, and cook 5 minutes.
Title: Copy Cat Costco Mousse Cake Filling
Ingredients:
- 1 half-and-half
- 1 instant pudding mix
- 1
Instructions:
1. Combine all in a bowl and mix with hand blender until smooth and thick.
2. For Vanilla - Use Vanilla flavored pudding.
3. For Milk Chocolate - Use chocolate pudding.
4. For dark chocolate - Use chocolate pudding and add 2 T cocoa powder (or more to your liking).
5. For cheesecake flavored - Use cheescake pudding.
6. Be sure to use it on cooled layer cakes and refrigerate it after it is mixed and/or on the cake. You can use fat free milk if you want to but it is no where near as rich, thick and creamy.
Title: Whole Wheat Gingerbread Bars
Ingredients:
- 1/2 shortening
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1/2 light molasses
- 1/2 hot water
- 1/4 brown sugar
- 1 egg
- 3/4 baking powder
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1/4 baking soda
- 1/4 salt
- 1/2 walnuts
- 1/3 butter
- 4 1/2 powdered sugar
- 1/4 milk
- 1/2
Instructions:
1. preheat oven to 375*.in a mixing bowl, beat shortening with electric mixer on medium to high speed for 30 seconds.or until softened.
2. add the all purpose flour, whole wheat flour, molasses, the hot water, brown sugar, egg, baking powder, cinnamon, ginger, baking soda and salt.
3. beat untl thoroughly combined, scraping down sides of bowl as needed during mixing.
4. spread batter into a greased 13x9" baking pan.
5. bake about 25 minutes or until a toothpick inserted near the center comes out clean --
6. cool in pan on wire rack.
7. frost with maple frosting.cut into bars.
8. MAPLE FROSTING:.
9. in large mixing bowl, beat 1/3 cup softened butter until fluffy -- slowly add 2 cups sifted powdered sugar, beating well.beat in 1/4 cup milk and 1/2 tsp maple extract -- gradually beat in 2 1/2 cups additional sifted powdered sugar.beat in a little additional milk, if needed.
10. to make a frosting of spreading consistency -- makes 1 3/4 cups of frosting --
11. TO STORE:.
12. cover bars and store in the refrigerator for up to 3 days or freeze unfrosted bars for up to 3 months -- thaw, then frost.
Title: Pearls and Chocolate
Ingredients:
- 2 1/4 flour
- 2/3 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 3/4 brown sugar
- 2/3 vanilla
- 1 eggs
- 2 white chocolate chips
- 1
Instructions:
1. Sift together flour, cocoa, baking soda, and salt. Set aside.
2. Cream together butter and sugars.
3. Add eggs to creamed mixture one at a time, then vanilla.
4. Combine wet ingredients with dry ingredients.
5. Add white chocolate chips.
6. Using a small kitchen scoop, drop 1 inch balls onto ungreased cookie sheets.
7. Bake 9 to 10 minutes.
8. Cool 2 minutes before transferring to a wire rack to cool completely.
Title: Microwave Gajar (Carrot) Ka Halwa
Ingredients:
- 2 carrots
- 1/2 sugar
- 1 3/4 milk
- 6 powdered milk
- 2 ghee
- 5 -6 cashews
- 5 -6 cardamom powder
- 1
Instructions:
1. Note: My Microwave sets to 900W at P100 (100% power), so the cooking duration may vary with yours. Please use the recipe as a guideline and work out the cooking time as per your MW.
2. In a microwave-safe bowl, heat the ghee at P100 for 45 seconds.
3. Add the grated carrots, stir and mix and microwave it again at P100 for 5-6 minutes.
4. Add milk, sugar and milk powder to it. Stir and microwave it on P100 for 12 minutes. Stir the mixture every 2-3 minutes. Keep eye on it.
5. Add dryfruits in halwa, cover it with lid having some hole (I used the same container that I got with my microwave). Microwave on P60 for another 12 minutes till the carrot is completely cooked and the milk has been absorbed by the carrot.
6. Sprinkle the cardamom powder.Stir lightly and microwave at P100 for 2 minutes, this time without the cling film. Allow to stand for 5 minutes.
7. Serve hot.
8. Tips:
9. You can use khoya instead of milk powder.
10. If you want low fat, use skim-milk powder and low fat milk.
11. For diabetic people, use low-fat products, with sugar-free powder.
12. Tastes best with the serving of vanilla ice-cream.
Title: Grandma Ida's Rice Pudding
Ingredients:
- 2 cooked rice
- 14 1/2 evaporated milk
- 5 water
- 29 vanilla extract
- 1 ground cinnamon
- 1 ground nutmeg
- 1 raisins
- 1
Instructions:
1. Grease or use cooking spray in a 2 quart baking dish, I used an 8 inch square pan.
2. Mix all ingredients together.
3. Pour into pan.
4. Bake at 350 for 1/2 hour.
Title: Babycakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 baking soda
- 3 eggs
- 3/4 unsalted butter
- 3/4 granulated sugar
- 1/2 light brown sugar
- 1/4 honey
- 1 ground cinnamon
- 2 ground pecans
- 2 confectioners' sugar
- 1/2 unsalted butter
- 1 1/4 cream cheese
- 3/4 sweetened condensed milk
- 4 vanilla extract
- 4 ground pecans
- 2
- 1
- 1/4
Instructions:
1. Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.
2. Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
3. Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add the baby food and cinnamon; beat until smooth. Fold in the pecans. Slowly add flour mixture using a sifter; fold in until ingredients are well-mixed.
4. Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from oven to a wire rack and let cool completely. Repeat with additional mini cupcake liners and remaining batter.
5. Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.
6. Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.
Title: The Creamiest Apple Crisp
Ingredients:
- 3 tart apples
- 1 cream cheese
- 3/4 sour cream
- 3/4 granulated sugar
- 2 all-purpose flour
- 1 egg
- 3/4 vanilla
- 1/4 butter
- 1/4 quick-cooking oatmeal
- 1/4 all-purpose flour
- 1/4 brown sugar
- 1/4 granulated sugar
- 1 1/2 cinnamon
Instructions:
1. Put apples in a 2 Quart baking dish.
2. combine the rest of the ingredients (not topping).
3. stir mixture into apples.
4. in a separate bowl, cut butter into the rest of the.
5. topping ingredients, and sprinkle on top of apples.
6. Bake at 350F for 35-40 minutes or until golden brown.
Title: Bananas With Passionfruit and Sweet Chilli Sauce
Ingredients:
- 2 passion fruit
- 4 lime, juice of
- 1 bananas
- 2 mint
- 1 ice cream
- lime wedge
Instructions:
1. Place chilli sauce, passionfruit and lime juice in a wide saucepan over low heat and stir for 2-3 minutes.
2. Add bananas and warm through, basting with sauce.
3. Add mint.
4. Serve with cream or icecream and lime wedges.
Title: Grapes a La Creme
Ingredients:
- 2 white seedless grapes
- 3/4 sherry wine
- 1 brandy
- 2 -3 sugar
- 1/4 vanilla
- 1/2 sour cream
- brown sugar
Instructions:
1. Marinate grapes in sherry or brandy for 2 to 3 hours. Drain well.
2. Whip the cream. Add sugar, vanilla and sour cream. Continue beating. Fold in grapes. Spoon into parfait glasses. Sprinkle brown sugar on top.
3. Chill in the refrigerator for 6 hours or more. Serves 6 to 8.
Title: Decadent Pineapple Rum Upside-Down Cake
Ingredients:
- 6 unsalted butter
- 1/2 dark brown sugar
- 3 dark rum
- 1 pecan halves
- 12 -15 unsalted margarine
- 1/2 granulated sugar
- 3/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter and pour into the bottom of a 9 ½-inch spring-form pan. (Place the pan on foil or parchment paper to catch any leaks).
3. Press the brown sugar evenly over the butter.
4. Sprinkle with 2 tablespoons of rum.
5. Arrange 7 pineapple slices over the brown sugar.
6. Fill in the spaces with the pecan halves.
7. In a large bowl, cream the margarine and granulated sugar.
8. Beat in the eggs, one at a time.
9. Beat in the vanilla.
10. Puree the remaining 3 pineapple slices with the remaining 1 tablespoon rum; beat this into the margarine mixture until thoroughly combined.
11. In a separate bowl, sift the flour, ginger, baking soda, and salt together.
12. Beat dry ingredients into the margarine mixture alternately with the the 1/2 cup of reserved pineapple juice. Thoroughly combine after each addition, scraping down the sides of the bowl as necessary.
13. Pour the cake batter over the pineapple slices in the spring-form pan.
14. Bake until the center of the cake springs back when gently touched, 50 - 60 minutes, Test your cake after 30 – 35 minutes. **See COOKS NOTES in the recipe description.**.
15. While the cake is still hot, remove the side of the pan. Invert the cake onto a platter and remove the pan bottom.
16. Serve the cake warm or at room temperature.
17. Top with whipped cream, if desired.
Title: Mrs. Morrison's Mace Cake
Ingredients:
- 1 milk
- 8 unsalted butter
- 4 sugar
- 2 1/2 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2 ground mace
- 1 ground mace
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9 x 13 inch baking pan.
3. Combine the milk and butter in a saucepan and bring to a boil.
4. Remove from heat.
5. Beat together the eggs and 2 cups of sugar.
6. Sift together the flour, baking powder and one tablespoon of mace.
7. Mix the dry ingredients into the egg mixture.
8. Add the milk and butter mixture while still hot to the flour/egg mixture and mix very well, beating until all ingredients are incorporated and mixture is fluffy.
9. Pour into prepared baking pan.
10. Mix remaining 1/2 cup of sugar and 1/2 teaspoon mace together and sprinkle mixture evenly over top of batter.
11. Bake for 25 to 35 minutes or until a tester comes out clean.
12. Cool on a wire rack.
13. Serve warm.
14. Note: The cake may also be baked in a 10 inch tube pan at 325° F for one hour.
Title: Super Easy Peanut Butter Filling
Ingredients:
- 4 sugar
- 1/2 peanut butter
Instructions:
1. place all ingredients in a bowl and stir until blended.
2. using pastery bag squeeze small amount into each cupcake or fill layer cake.
Title: Raspberry Squares
Ingredients:
- 1 1/4 flour
- 1/2 butter
- 1/4 margarine
- 1 sugar
- 2 eggs
- 1 sugar
- 2 coconut
- 1 vanilla
- 1/2 baking powder
Instructions:
1. Bottom Layer: Combine first 3 ingredients in bowl.
2. Mix together well until crumbly.
3. Press in a greased 9x9 inch pan.
4. Filling: Spread jam over bottom layer.
5. Top Layer: Beat eggs until frothy.
6. Add sugar, coconut, vanilla and baking powder.
7. Stir to combine well.
8. Spread over jam layer.
9. Bake in 350 oven for 30 minutes or until set and lightly browned.
10. Cool and cut into 36 squares.
Title: Strawberry Fudge Cake
Ingredients:
- 2 eggs
- 4 strawberry
- 2/3 water
- 4
- 1
- 1/2
- 2
- 1
- 1/3
Instructions:
1. Preheat oven to 350; coat 2 8" round cake pans with cooking spray.
2. In large bowl, beat brownie mix, eggs, oil, 1/3 cup water and extract until blended, 1 minute; stir in chips.
3. Divide batter between pans and bake 35 minutes.
4. Puree strawberry topping until smooth.
5. Poke holes into hot cakes; spread with topping; cool in pans 30 minutes on racks; Remove from pans and cool completely.
6. Place one cake layer on plate and spread with 1 1/2 cups frosting, then top with remaining layer.
7. Spread top& sides with remaining frosting.
8. Garnish with whole or sliced strawberries.
Title: Pineapple Coconut Pie
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 vanilla extract
- 1/2 crushed pineapple
- 4 ladyfingers
- 20 butter
- 24
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (325 degrees F for convection oven). In a bowl, blend the following on low speed for one minute:
2. 4 large eggs.
3. ¾ cup Sugar.
4. 1 t. Vanilla Extract.
5. ½ t. Almond Extract
6. Mix in 4 T sifted flour on low speed just until blended, then fold in a 20 oz. can of crushed pineapple (including the juice).
7. Spray a 91/2 inch deep dish Pyrex pie plate with non-stick cooking spray and pour mixture into plate. Crumble one package of soft lady fingers over the top in coarse bits (use a package of sponge cups used for strawberry shortcakes if soft lady fingers are not available). Sprinkle top of lady fingers with 1 cup flaked coconut.
8. Melt one stick (40 oz) of butter and stir in ¼ t. almond extract. Drizzle butter over top of coconut. Bake for 25 minutes uncovered, then cover with foil and bake another 20 to 25 minutes until golden and firm in center.
9. Serve warm, room temperature or cold. Top with whipped cream, if desired.
Title: Hot Chocolate Chestnut Biscotti
Ingredients:
- 2 brown sugar
- 1/2 butter
- 2 vanilla extract
- 1 Kahlua
- 1 flour
- 1 buckwheat flour
- 1/2 baking powder
- 1/2 allspice
- 1/4 black pepper
- 1 salt
- 1/4
- 1
- 1/4
- 100
Instructions:
1. Preheat oven to 350°F.
2. Cream sugar, hot chocolate mix, butter, egg white, vanilla and Kahlua until well blended.
3. Add flours, baking powder, allspice, pepper and salt, beating in well.
4. By hand, fold in the chestnuts.
5. Shape dough into a 12” log and place on a lined cookie sheet. Flatten to 1” thick.
6. Bake 30 minutes. Cool 15 minutes.
7. Cut diagonally into 16 slices.
8. Place slices, cut sides down, on the baking sheet.
9. Bake 5 minutes, then flip and bake 5 minutes more.
10. Cool completely on wire rack.
Title: Caramel Apple Salad
Ingredients:
- 1 Cool Whip
- 1 butterscotch pudding
- 1 pineapple
- 3 apples
- 1 peanuts
- 1 mini marshmallows
Instructions:
1. Mix cool whip, pudding, crushed pineapple and the juice from the pineapple.
2. Fold in Apples, nuts and marshmallows.
3. Keep in refrigerator until ready to serve. Best to chill for at least 3 hours before serving.
Title: Raspberry Clafouti
Ingredients:
- 10 butter
- 3 eggs
- 2 caster sugar
- 2 plain flour
- 1/2 milk
- 8 raspberries
Instructions:
1. Lightly grease a shallow ovenproof dish with the 10g of butter.
2. Whisk the egg and sugar until pale and frothy.
3. Stir in the flour then the milk.
4. Pour half the batter mix into the dish
5. Bake at gas 6 for 15 minutes.
6. Take out and arrange raspberries on top of the batter; pour remaining batter around the fruit.
7. Return to oven and bake for 30 minutes until golden.
8. Serve hot sprinkled with a little extra sugar.
Title: Coconutty Cream Pie
Ingredients:
- 9 cornstarch
- 4 granulated sugar
- 1/4 sea salt
- 3/4 coconut milk
- 1/4 half-and-half
- 1 unsalted butter
- 1 1/2 vanilla extract
- 2 sweetened flaked coconut
- 1 heavy cream
- 1/2 powdered sugar
- 1 1/2 vanilla extract
- 1
- 2
- 1
Instructions:
1. Place parchment paper at the bottom of an unbaked pie shell before adding pie weights. Spread evenly and transfer to a 450ºF preheated oven; bake for 15 minutes. Remove from the heat and carefully remove parchment paper and its contents; let pie cool off completely.
2. In a medium bowl, beat yolks and set aside. In a medium saucepan, add cornstarch, sugar and salt; whisk to combine. Pour in coconut milk and half-and-half; turn the heat to medium and whisk well. Bring the mixture to the point just before simmering. Ladle up some hot mixture and slowly add a little at a time to the yolks whisking constantly; repeat until the yolks are warm. Whisking constantly, transfer the tempered yolks into the saucepan, whisking constantly. Continue whisking until the consistency looks like pudding, about 1 to 1 ½ minutes.
3. Remove from the heat and add butter, coconut extract, vanilla extract and 1 cup coconut flakes; stir to combine. Transfer the custard to the prepared pie shell; level with a spatula. Place wax paper on top making sure to touch the surface to prevent skin formation. Let it cool for 15 minutes before refrigerating it.
4. Meanwhile, in a skillet over medium heat, add the remaining ½ cup coconut flakes. Toss often until the flakes are nice and golden, about 10 minutes. Transfer to a bowl to cool.
5. In the bowl of a stand mixer, add heavy cream, powdered sugar and vanilla extract. With the whisk attachment, process until stiff peaks form; set aside.
6. To assemble the pie; gently remove the wax paper and spoon on whipped cream, spreading evenly with a spatula. Sprinkle toasted coconut flakes on top and transfer to the fridge until ready to serve.
Title: Hidden Treasure Chocolate Cups
Ingredients:
- 8 butter
- 1/2 eggs
- 4 sugar
- 1/2 brewed coffee
- 3 flour
- 2 powdered sugar
- 2
Instructions:
1. Melt the chocolate and butter together in the microwave on high for 2 minutes.
2. Stir until well blended.
3. Set aside.
4. Beat 4 eggs, 1/2 cup sugar, and coffee until thickened.
5. Add 2 T.
6. flour and chocolate mixture.
7. Beat until just blended.
8. Pour into 6 greased and lightly floured 6 oz.
9. custard cups; place on cookie sheet.
10. Bake at 400 degrees for 11-15 minutes or until cakes are puffed and crusted, but still soft in center.
11. Cool 7 minutes.
12. Invert cakes onto dessert plates.
13. Sift powdered sugar over cakes and serve warm.
Title: Pecan Goody Cups
Ingredients:
- 3/4 butter
- 2 cream cheese
- 2 all-purpose flour
- 1 1/2 brown sugar
- 2 eggs
- 1 butter
- 48 pecan halves
Instructions:
1. In a large mixing bowl,cream butter and cream cheese. Gradually add flour, beating until mixture forms a ball. Cover and refrigerate for 15 minutes.
2. For filling, in a small bowl, combine the brown sugar, eggs and butter. Set aside.
3. Roll dough into 48 balls. Press onto the bottom and up the sides of greased miniature muffin cups. Spoon a scant teaspoon of filling into each cup. Top each with a pecan half. Bake at 350 for 20-25 minutes or until golden brown. Cool 2-3 minutes before removing from pans to wire racks.
Title: Black-And-White Cupcakes
Ingredients:
- 1/4 light corn syrup
- 1 bittersweet chocolate
- 4 vanilla extract
- 1/2 powdered sugar
- 1 fresh lemon juice
- 2 eggs
- 2 vanilla extract
- 3 lemon
- 1 cake flour
- 1 baking powder
- 1 1/2 salt
- 3/4 sugar
- 1/4 unsalted butter
- 1 1/4 buttermilk
- 3/4
- 1/3
Instructions:
1. For chocolate icing: Bring cream and corn syrup just to simmer in heavy small saucepan over medium heat.
2. Remove from heat.
3. Add chocolate and vanilla; whisk until melted and smooth.
4. For white icing: Whisk all ingredients in small bowl to blend.
5. Let both icings stand 1 1/2 hours at room temperature to thicken.
6. For cupcakes: Preheat oven to 325°F.
7. Line 12-cup muffin tin with paper liners.
8. Whisk eggs, vanilla, and lemon peel in medium bowl to blend.
9. Mix cake flour, baking powder, and salt in another medium bowl.
10. Using electric mixer, beat sugar and butter in large bowl until well blended, stopping occasionally to scrape down sides of bowl.
11. Gradually beat in egg mixture.
12. Beat in dry ingredients alternately with buttermilk in 2 additions each.
13. Divide batter among cups.
14. Bake until tester inserted into centers comes out clean, about 25 minutes.
15. Cool cupcakes in pan on rack 5 minutes.
16. Remove cupcakes from pan and cool completely.
17. Spread chocolate icing over half of each cupcake.
18. Spread white icing on second half of each cupcake.
19. Let stand until set, about 1 hour.
Title: Honey Glazed Pear Cupcakes #RSC
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 3/4 white sugar
- 1/4 light brown sugar
- 2 eggs
- 1 pure vanilla extract
- 3 bartlett pears
- 1/2 wildflower honey
- 1 hot water
- 2 cream cheese
- 1 unsalted butter
- 1/4 pure vanilla extract
- 3/4 confectioners' sugar
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Note: To roast nuts, spread almonds evenly on baking sheet lined with Reynolds Wrap Foil and bake for 10 minutes at 350 degrees F. Transfer almonds to medium bowl and let cool. Once cool, chop almonds finely in food processor ; set aside.
3. While oven is preheating, peel and core the pears. Using a box grated, shred 3 of the pears into a medium bowl; set aside.
4. Place the remaining pear (cubed) into a pot of water; boil until fork tender. Once pear is soft (falls off fork when tested; approximately 15-20 minutes), drain and mash with a fork; set aside.
5. Combine first 4 ingredients in a medium bowl; set aside.
6. In a large mixing bowl, beat together butter and sugar until light and fluffy. Add eggs and vanilla until evenly combined; add in dry mixture. Continue to mix on medium speed until evenly combined, scraping down sides of bowl as necessary.
7. Mix in mashed pear, followed by shredded pear until just combined. Stir in almonds.
8. Pour approximately ¼ cup batter into each muffin cup, lined with Reynolds Wrap Foil. Place muffin pan on middle rack in oven and bake for approximately 20 minutes, or until toothpick inserted in center comes out clean.
9. Transfer cupcakes to cooling rack.
10. While cupcakes are still warm, poke several holes into center of each cupcake using a toothpick. Brush on Honey Glaze. To make the glaze, mix together the honey and hot water in a small bowl.
11. Once cupcakes have cooled completely, frost with cream cheese frosting. To make the frosting, beat together cream cheese and butter. Mix in vanilla extract. Gradually add in confectioner’s sugar and beat until smooth and fluffy.