lumicero/recipes-ing2inst huggingface dataset:
Title: Spiced Apple Stir-Fry
Ingredients:
- 3 granny smith apples
- 1/3 sugar
- 1/4 cinnamon
- 1/8 allspice
- 1/8 nutmeg
- 1/8 clove
- 1/2 apple cider
- 1 cornstarch
- 2 butter
- 1 fresh ginger
Instructions:
1. Cut apple slices into fourths (or leave whole if desired.).
2. Combine sugar and spices in a small bowl.
3. Whisk together cider and cornstarch in a separate bowl.
4. Set both mixtures aside.
5. Melt butter in large skillet over medium heat.
6. Add apples and ginger.
7. Stir-fry for 2 minutes.
8. Add spice mixture.
9. Stir-fry an additional 2 minutes.
10. Add cider mixture and bring to a boil, stirring constantly.
11. Serve over cake or ice cream.
Title: Cranberry Cream Cheese Surprise Chocolate Cupcakes
Ingredients:
- 3 flour
- 2 sugar
- 1/2 baking soda
- 2 salt
- 1 water
- 2 white vinegar
- 2/3 vanilla extract
- 2 cream cheese
- 1 -2 egg
- 1 sugar
- 1 salt
- 1 1/3 dried cranberries
- 1 pecans
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350*F. Line 36 standard-size muffin cups with paper liners.
2. For the batter: In a mixing bowl, whisk toghether the flour, sugar, cocoa powder, baking soda, and salt.
3. Stir in the water, oil, vinegar, and vanilla; mix just until batter is combined.
4. Fill muffin cups 1/2 full.
5. For the filling: Blend together the cream cheese, egg, 1 cup of the sugar, salt, chocolate chips, cranberries, and pecans (if using).
6. Spoon a generous tablespoons of the filling on top of the batter in each cup; sprinkle each with 1/2 teaspoons sugar.
7. Bake 30 minutes, until tops are springy. Remove cupcakes from pans and cool on wire racks.
Title: Raw Chocolate and Date Truffles
Ingredients:
- 10 dates
- 1/2 dates
- 3/4 cocoa powder
- 1/2 sunflower seeds
- 1/3 water
Instructions:
1. If using regular dates, you must soak them for at least 6 hours, or overnight then drain well.
2. Place the seeds and or nuts in to a food processer. Blend for a minute or so until a dense flour like consistency is achieved.
3. Add the remaining ingredients and pulse a couple of times until the ingredients begin to stick together, almost like a dough.
4. Use your hands to form small balls. Roll the balls in the remaining desiccated coconut to finish.
5. The truffles can be kept at room temperature, but I find they are best kept in the fridge.
6. Makes around 30 truffles. They will keep for 3-4 days.
Title: Strawberry Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 4 eggs
- 1 powdered sugar
- 2 strawberry
- 1 strawberry
- 1 mint leaf
Instructions:
1. Combine water and butter in saucepan; bring to a boil. Add flour all at once, stirring vigorously over low heat for approximately one minute or until mixture leaves sides of pan and forms a smooth ball. Remove from heat and allow to cool slightly.
2. Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop rounded 1/4 cupfuls of batter 3 inches apart on an ungreased baking sheet.
3. Bake at 400 degrees for 35 to 40 minutes or until golden brown and puffed. Cool away from drafts.
4. Cut top off cream puffs; pull out and discard soft dough inside.
5. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Fold about three-quarters of sliced strawberries into whipping cream; fill cream puffs with strawberry mixture. Arrange the remaining sliced strawberries on top; replace tops of cream puffs. Arrange on platter, and garnish with whole strawberries and mint leaves.
Title: Vegan Arroz Con Dulce
Ingredients:
- 2 short-grain rice
- 13 coconut milk
- 8 coconut cream
- 2 brown sugar
- 2 raisins
- 1/4 fresh ginger
- 3 clove
- 1/4 cinnamon sticks
- 6 salt
- water
Instructions:
1. Soak rice for 8 hours.
2. In a medium pot bring water to boil together with ginger cut in pieces, cloves and cinnamon for 10 minutes. Drain.
3. In a large pot, Pour the drained water. Add coconut milk, coconut cream, sugar and salt. Stir.
4. Add rice and raisins. Bring to boil. Stir occasionally until is cooked.
5. Serve hot into mold and allow it to cool to room temperature.
6. Refigerate and enjoy!
Title: Old-Fashioned Vanilla Pudding
Ingredients:
- 3 milk
- 3/4 sugar
- 3 cornstarch
- 2 eggs
- 1 butter
- 1 1/2 margarine
- vanilla
Instructions:
1. In a large saucepan over medium heat, combine the milk, sugar, and cornstarch.
2. Stir and cook until bubbly; then stir and cook 2 more minutes; remove pan from heat.
3. Gradually stir in 1 cup of the hot milk mixture into the beaten eggs; then pour back into the saucepan.
4. Cook over medium heat until nearly bubbly, but do not boil.
5. Lower heat to low and cook, stirring constantly, for another 3 minutes; remove from heat.
6. Stir in the butter and vanilla; mix until well blended.
7. Spoon into 6 individual dessert dishes; cover tightly with plastic wrap and chill in the refrigerator for 4-5 hours or overnight.
Title: Apple and Cinnamon Clafouti
Ingredients:
- 1/4 caster sugar
- 1/4 plain flour
- 2 eggs
- 1 skim milk
- 400 pie apples
- 2 cinnamon
- 2 icing sugar
Instructions:
1. Heat oven to 180 degrees celsius.
2. Grease 4 ovenproof ramekins.
3. Combine sugar and flour in bowl.
4. Whisk together eggs and milk.
5. Combine egg mixture with flour mixture.
6. Divide apple among ramekins.
7. Spoon custard over.
8. Sprinkle with cinnamon.
9. Put ramekins on oven tray.
10. Bake 25 minutes or until custard is set.
11. Stand 5 minutes.
12. dust with icing sugar and serve.
Title: Disappearing Marshmallow Brownies
Ingredients:
- 3/4 flour
- 1 baking powder
- 3/4 salt
- 3/4 butter
- 1/4 brown sugar
- 1/3 egg
- 1 vanilla
- 1/2 miniature marshmallow
- 1 walnuts
- 1
- 1/4
Instructions:
1. Set the rack in middle of the oven and preheat to 350° F. Sift together dry ingredients flour, salt, and baking powder in a large mixing bowl. Butter a 9x13 pan. Set up a double boiler over low heat. In a small mixing bowl, beat the egg until frothy. If required, chop the walnuts.
2. Melt the butter and butterscotch chips in the double boiler over low heat. Cool slightly. In a large mixing bowl beat together the egg, vanilla, and brown sugar until fluffy. Gently fold in the butter and butterscotch chips and stir until smooth. Add the dry ingredients to the wet in thirds, blending until just combined after each addition. Fold in the marshmallows, chocolate chips and nuts. Scoop into the buttered 9 x 13 pan and spread evenly.
3. Bake at 350° for 20-25 minute DO NOT OVERBAKE! Let cool completely before cutting or storing. Makes 30 approximately 2” bars (cut 5 x 6).
4. Variations and Substitutions:
5. Use pecans instead of walnuts;.
6. Increase nuts to 1/2 cup for a nuttier experience;.
7. Add 3/4 cup of your favorite chips (white chocolate, peanut butter, or salted caramel).
Title: Vanilla Poached Pears
Ingredients:
- 4 pears
- 1 1/2 pears
- vanilla beans
- ground cinnamon
- mint sprig
Instructions:
1. Place the pears in a large saucepan and pour apple juice in to cover the pears.
2. Add vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn.
3. Allow pears to cool, then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint.
4. Enjoy!
Title: Chocolate Mousse Cake
Ingredients:
- 100 ground ginger
- 80 chocolate
- 2 chocolate
- 350 water
- 400 instant coffee
- 10 cocoa powder
- 60 strawberries
- 1 hazelnuts
- 15 cocoa powder
- 35
- 8 -10
- 100
Instructions:
1. Start by making the base.
2. Gently melt the chocolate and stir in the ginger.
3. Then mix in the ground almonds.
4. Let cool for a minute until the mixture is not too hot to handle.
5. Place the cake ring on your chosen serving dish and gently press in the chocolate mixture to create a base.
6. Put the plate in the fridge while you make the mousse.
7. To make the mousse, chop the chocolate into small pieces and place in a bowl.
8. In a small saucepan, bring 150ml of double cream to the boil, then pour over the chopped chocolate, stirring to distribute the heat of the cream until the chocolate has melted.
9. Lightly whip the remaining double cream.
10. Do not overwhisk or the mousse will become grainy.
11. Once the chocolate cream mix has cooled to room temperature, fold in the lightly whipped cream.
12. Pour the mousse mix into the cake ring on top of the base.
13. Cover with cling film and place in the fridge for at least an hour before proceeding.
14. Meanwhile, you can make the glaze.
15. Chop up the chocolate and set aside.
16. In a small pan, bring the water, coffee and cocoa powder to a boil, whisking to dissolve the cocoa.
17. Place the sugar in a small pan over medium heat.
18. As it heats up, the sugar will begin to melt and caramelise very quickly.
19. You may need to brush the pan with a bit of cold water to keep it from burning, so it is good to have some to hand.
20. When the melted sugar has become a golden caramel, pour in the water, coffee and cocoa mix.
21. Beat in the chopped chocolate and, when completely melted, pass the mixture through a fine sieve.
22. When cool but still liquid, pour the glaze on top of the mousse and return the cake to the fridge to set.
23. You can now leave the cake overnight.
24. The next day, dust it with cocoa powder and then decorate it.
25. Very classic and beautiful is to cut the strawberries in half lengthwise and lay them cut-side down along the edge of the cake.
26. Sprinkle the hazelnuts all over the top.
27. Keep cool until you are ready to serve the cake.
28. It cuts best if you use a knife dipped in hot water.
Title: Pear Bread Pudding
Ingredients:
- 1/2 raisins
- 1/4 rum
- 2 pears
- 1/2 sugar
- 4 milk
- 3 eggs
- 3 vanilla
- 1
Instructions:
1. Preheat oven to 350°F.
2. Heat rum mixture and pour over raisins; set aside.
3. Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
4. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
5. Place bread in bowl.
6. Scald milk and pour over bread.
7. Let soak 5 minutes.
8. Add raisin mixture and pears with syrup.
9. Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
10. Pour in buttered baking dish, bake at 350°F for 50 minutes.
Title: Apple Roses
Ingredients:
- 2 -3 apples
- 2 puff pastry
- 6 water
- 4 lemon juice
- 2 brown sugar
- 2 unsalted butter
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/4
Instructions:
1. Remove puffed pastries from freezer and thaw according to package.
2. Preheat the oven to 375°F. Grease a standard muffin tin.
3. Slice the apples in half from top to bottom. Remove the core ends and then scoop out the core in the center. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.
4. Microwave the slices for 45 seconds, or until soft and pliable enough to mold.
5. When pastries are thawed, place them flat on a floured surface. Roll the pastries out with a rolling pin the flatten just a little more in to a 9"x12" rectangle. Cut each pastry into six 2-inch wide slices.
6. In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated.
7. Spread preserves evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal and place in the muffin tin. Repeat for all the pieces of pastry until have 12 apple roses.
8. Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.
9. Place a pan of water on the bottom rack of oven so the bottom of pastries do not burn.
10. Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired.
Title: Orange Marmalade Cake
Ingredients:
- 6 butter
- 6 light brown sugar
- 2 oranges
- 3 eggs
- 6 all-purpose flour
- 1 baking powder
- 4 sultanas
- 3 marmalade
- 3 corn syrup
- 2 cream cheese
- 14 confectioners' sugar
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Grease and line a 8in round cake tin.
3. In a bowl, cream together the butter, sugar, zest and orange juice of 1 orange until light and fluffy.
4. Next gradually beat in the egg, followed by the flour, baking powder, cereal, sultanas, marmalade and corn syrup.
5. Spoon into the prepared tin, then flatten the surface with the back of a spoon.
6. Place in the oven and cook for 1¼ hours or until the cake springs back when lightly touched.
7. Leave to cool in the tin before turning out.
8. Combine together the cream cheese and icing sugar until soft and silky smooth, then spread evenly over the surface of the cake, finishing with a sprinkling of orange zest from the remaining orange.
9. Serve immediately.
Title: White Chocolate Cherry Brownies
Ingredients:
- 1 butter
- 2 sugar
- 3/4 baking powder
- 1 vanilla
- 1 eggs
- 4 flour
- 1 1/4 dried cherries
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 13x9x2- inch (or similar sized) pan.
3. Stir together melted butter, sugar, cocoa, vanilla, and baking powder.
4. I just use a rubber spatula for stirring; a wooden spoon should work just as well, or the mixer too.
5. Then add an egg, stir it in well, add 1/3 cup flour, stir it in, and repeat until all eggs and flour have been added.
6. The last flour addition will only be a quarter cup.
7. If using a mixer, add all the eggs together, mix in and then add all of the flour.
8. Make sure it's all mixed together thoroughly.
9. Add the cherries and white chocolate chips and stir just until mixed.
10. Pour the batter into the pan and spread it out evenly to the edges.
11. Bake for 30 minutes, and then check.
12. They should be done by then, but they may take another minute or two, but be careful not to overbake.
13. Try to let them cool for half an hour before cutting.
Title: Nif's Monster Batch of Monster Cookies
Ingredients:
- 1 butter
- 12 eggs
- 1 vanilla
- 4 brown sugar
- 4 white flour
- 1 baking soda
- 1 baking powder
- 2 peanut butter
- 18 quick-cooking oats
- 4 chocolate chips
- 3
Instructions:
1. Mix ingredients in the order that they are listed, stirring after each addition.
2. Drop by large spoonfuls onto an ungreased cookie sheet.
3. Bake at 350F for 12-15 minutes. Let cool for 5 minutes before moving to cooling rack.
Title: Cardamom-Almond Custard
Ingredients:
- 3 half-and-half
- 1/2 sugar
- 1 1/2 honey
- 1 ground cardamom
- 3/4
- 6
Instructions:
1. Preheat oven to 325°F
2. Combine half and half, sugar and honey in medium saucepan.
3. Bring to simmer.
4. Remove from heat; stir in chopped almonds and ground cardamom.
5. Cover and let steep 30 minutes.
6. Strain through fine sieve; discard solids in sieve.
7. Whisk egg yolks in medium bowl to blend. Gradually whisk in half and half mixture.
8. Place six 3/4-cup custard cups or soufflé dishes in roasting pan.
9. Divide custard mixture among custard cups. Pour enough hot water into roasting pan to come halfway up sides of cups.
10. Bake custards until set around edges and center moves only slightly when cups are gently shaken, about 45 minutes.
11. Remove custards from water. Cool.
12. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.).
Title: Orange-Infused Rounds
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 9 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 1 orange zest
- 1/2 sugar
- 1 ground cinnamon
Instructions:
1. In a large bowl, combine the flour and baking powder.
2. Beat the butter with a wooden spoon or in a mixer using the paddle attachment for a couple of minutes, until pale and soft. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, then add the orange zest. Scrape down the sides of the bowl and beat until thoroughly combined.
3. Gradually add the flour mixture and beat until incorporated. Knead on a lightly floured surface until a smooth and uniform dough is formed, 3 to 5 minutes.
4. Using your hands, roll out pieces about 5 inches long and 1/2 inch thick, starting in the center and rolling outward so that the pieces are evenly thick. Connect one end of each piece to the other, making a ring, and place on a parchment paper–lined baking sheet at least 1 inch apart (they will spread a little). (Alternatively, roll dough into a rectangle about 1/2" thick and cut with cookie cutters.) Refrigerate until firm to the touch, 10 minutes or so. Meanwhile, preheat the oven to 350°F.
5. In a shallow dish, combine the sugar and cinnamon. Beat the egg whites lightly with a fork. Brush the tops of the cookies with egg white, then carefully dip the tops into the cinnamon-sugar mixture. Bake until they are lightly golden around the edges, 10 to 15 minutes, and transfer to a wire rack to cool. These are best the day they are made.
Title: Kate's Basic Crepes
Ingredients:
- 2 flour
- 6 -8 eggs
- 1/3 milk
- 4 salt
- 1 butter
Instructions:
1. First, combine the flour, eggs, salt and oil in a large bowl so you have plenty of room to whisk and combine these ingredients well. Then add about a quarter of the milk and mix till smooth.
2. When it is smooth, add the balance of the milk all at once and mix gently until you have achieved a homogenous batter --NO LUMPS (Sans Grumeaux!).
3. Then let the batter sit at room temperature for at least half an hour -- Now your batter is ready.
4. Heat your skillet or, if you are lucky enough to have one, your crepe pan, add oil or butter or a combination of both--just enough to give the pan's surface a sheen, and add just enough batter to make a very thin veil across the pan.
5. Then, using a spatula, carefully turn your crepe once it begins to brown around the edges and cook it on the other side.
6. When it is lightly browned on both sides, remove it from the pan and lay it on a warm plate.
7. Repeat the process, stacking your crepes one on top of the other.
Title: Greek Halva
Ingredients:
- 1 semolina
- 1 water
- 5 sugar
- 1 sugar
- 1/2
- 1
Instructions:
1. Grind the mastica with the teaspoon of sugar until it is a powder.
2. Fry the almonds in a saucepan until they are golden brown.
3. Remove 1/4 of the almonds (to decorate the pudding at the end).
4. Add the semolina to the pan and heat for a minute.
5. Add the water and the sugar and gradually bring to a boil, stirring all the time.
6. When thickened add the mastica and the sugar.
7. When the semolina is ready, it will bubble and be quite thick.
8. Pour the mixture into a greased pudding mould and chill in the fridge for a couple of hours before serving.
9. Turn out onto a plate and decorate with the reserved almonds.
Title: Lemon Tart Cookies
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1/3
Instructions:
1. Unfold the piecrusts onto a lightly floured surface.
2. With a 3-inch round cookie cutter, cut 9-10 rounds from each crust (or as many as you can get).
3. Place the dough circles on baking sheets that have been coated with nonstick cooking spray.
4. Bake in a 450° oven for 7-9 minutes or until golden.
5. Transfer to a wire rack to cool completely.
6. In a mixing bowl, combine the cream cheese and powdered sugar; stir to blend well.
7. Spread mixture evenly over cooled crusts, leaving a small border around the edges.
8. Spread the lemon curd evenly over the cream cheese.
9. May serve at room temperature or cover and chill until ready to serve.
Title: Strawberry Dream
Ingredients:
- 1 strawberry
- 1 sugar
- 1/4 Cool Whip
- 1
Instructions:
1. Sprinkle strawberries with the sugar and let sit for a few minutes until they make some juice (mash them up a little bit.
2. Fold strawberries into the cool whip.
3. Pour the mixture onto the cake and chill for at least one hour.
4. Peaches or another fruit of your choice can be used instead of strawberries.
Title: Light Chocolate Carrot Cake
Ingredients:
- 1/4 flour
- 2 baking powder
- 1 Splenda sugar substitute
- 1 1/2 carrot
- 1/2 skim milk
- 1 applesauce
- 1/4 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 350°
2. Coat a 9x9 inch square pan with cooking spray.
3. Mix 1/4 cup cocoa, flour and baking powder in a bowl.
4. Stir in shredded carrots and Splenda.
5. In a separate small bowl, mix the applesauce, milk, egg whites, 2 tbsp cocoa, and vanilla.
6. Beat lightly with a fork and add to the dry ingredients.Mix until just blended.
7. Pour the batter into the pan and bake for 20-25 minutes.
8. Let cool and serve.
Title: Michele's Spiced Almond Biscotti
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 white pepper
- 1/2 ground cloves
- 1/2 allspice
- 1/4 ground cinnamon
- 1 ground ginger
- 3 sugar
- 1/2 eggs
- 1/4 vanilla extract
- 1/4 orange zest
- 2
- 3/4
Instructions:
1. In a small bowl sift together flour, baking powder, baking soda, salt, white pepper, ground cloves, cinnamon and ginger.
2. Whisk sugar and eggs to a light lemon color; stir in extracts, orange zest and almonds.
3. Sift dry ingredients over the egg mixture, then fold in until dough is just combined.
4. Adjust oven rack to middle position and heat oven to 350ºF.
5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
6. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet.
7. Pat each dough shape to smooth it.
8. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
9. Cool the loaves for 10 minutes; lower oven temperature to 325ºF.
10. Cut each loaf diagonally into 3/8-inch slices with a serrated knife.
11. Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return them to the oven.
12. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
13. Transfer biscotti to wire rack and cool completely.
14. Biscotti can be stored in an airtight container for at least 1 month.
15. Variations: Macerate (means to soak or steep) 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour.
16. Drain and fold into the dough along with extracts, adding a teaspoon or so of the macerating liquid to the dough.
Title: Instant Chocolate Mousse
Ingredients:
- 1 1/2 mini marshmallows
- 4 butter
- 9 water
- 1/4 heavy cream
- 1 vanilla extract
- 1
Instructions:
1. Put the marshmallows, butter, chocolate, and water in a heavy-bottomed saucepan.
2. Put the saucepan on the stove over fairly gentle heat to melt, stirring every now and again. Remove from heat.
3. Meanwhile, whip the cream with the vanilla until thick and then fold into the cooling chocolate mixture until you have a smooth, cohesive mixture.
4. Pour/scrape into 4 glasses or small dishes, about ¾ cup each in capacity, or 6 smaller (½ cup) ones, and chill until you want to eat. The sooner the better!
Title: Chocolate Cake With Peanut Butter Icing
Ingredients:
- 1 eggs
- 3 water
- 1/3 peanut butter
- 1 1/3
- 1
- 2
- 1/3
Instructions:
1. Follow directions on the back of the cake mix box.
2. Bake the cake as directed.
3. When cake is finished, let cool until room-temperature.
4. Stir in 2 Tbsp peanut butter into the jar of vanilla icing.
5. Add 1/3 cup of milk to thin it out a little.
6. Stir until mixed well.
7. Ice the cake with the peanut butter icing.
8. Enjoy!
Title: Very Shiny Chocolate Glaze
Ingredients:
- 10 chocolate
- 1 heavy whipping cream
- 2 butter
Instructions:
1. Melt all ingredients over a water bath.
2. Stir constantly, avoiding bubbles.
3. Cool to room temperature.
4. Pour over cooled cake from the center and let spread itself, run a spatula along the cake side to distribute the glaze.