lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cream Pie
Ingredients:
- 2 1/2 water
- 2 granulated sugar
- 1 salt
- 1 all-purpose flour
- 3 cornstarch
- 1 lemon zest
- 1/2 lemon juice
- 5 butter
- 1 cream cheese
- 1 powdered sugar
- 1/2 vanilla
- 5
- 1
Instructions:
1. Bake pie crust according to recipe (if homemade) or directions on package (if purchased). Let cool completely. Set oven to 350 degrees.
2. Bring water to a boil in a medium pot.
3. Mix 1 1/2 cups granulated sugar, salt, flour, cornstarch, lemon zest and lemon juice in a bowl. Remove water from heat, then stir sugar mixture into the water.
4. Beat egg yolks in another bowl, then slowly stir them into the pot along with the butter. Place over low heat. Cook, stirring, until mixture thickens enough to coat the back of a wooden spoon, about 20 minutes. Remove from heat and let cool to room temperature.
5. Beat cream cheese and powdered sugar, then spread over the bottom of the pie crust. Top with cooled lemon filling.
6. In a mixing bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/2 cup granulated sugar and vanilla. Beat until stiff peaks form. Use a spatula to spread the topping over the pie, covering the filling completely and touching the crust. With the back of a spoon, create decorative swirls.
7. Bake until the peaks of the swirls begin to brown, about 5 to 10 minutes. Let pie cool, then chill until cold.
Title: Double Chocolate Chunk Cookies
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1/2 brown sugar
- 2 eggs
- 2 vanilla
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 white chocolate
- 1 1/2 walnuts
- 1 pecans
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugars until fluffy.
3. Beat in eggs and vanilla until smooth.
4. In a small bowl, sift together flour, cocoa, baking soda and salt.
5. Beat into creamed mixture.
6. Stir in chocolate chinks and nuts, if using.
7. Drop tablespoonfuls of dough 2 inches apart on cookie sheets.
8. Bake 10-12 minutes.
Title: Spiced Nutty Bananas
Ingredients:
- 6 firm bananas
- 2 cashew nuts
- 2 peanuts
- 2 brown sugar
- 1 ground cinnamon
- 1 nutmeg
- 1/2 rum
- 1/2 ice cream
- 4
Instructions:
1. Slice the bananas (circles) and place in a microwave dish.
2. Mix together the cashew nuts, peanuts, coconut, sugar, cinnamon and nutmeg in a small bowl.
3. Pour the orange juice and rum over the bananas, then sprinkle with the nut and sugar mixture.
4. Dot the top with butter or margarine,.
5. Microwave for 4 minutes or until the sauce is bubbly.
6. Spoon in serving bowl and add a scoop of ice cream or top with Whipped cream.
7. Freshly grated nutmeg makes all the difference to this dish. More rum can be added if preferred. Chopped mixed nuts can be used instead of peanuts.
Title: Chocolate Chip Orange Muffins
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 sugar
- 3/4 egg
- 1 vanilla extract
- 1
- 1 1/2
Instructions:
1. Combine Mix I in a big bowl.
2. Combine Mix 2 in a smaller bowl and pour into the big bowl.
3. Combine the two mixes until just combined - do not over mix.
4. Bake at 375 F for 20-25 min until golden on top.
Title: Chocolate Kahlua Frosting
Ingredients:
- 2/3 boiling water
- 6 Kahlua
- 2 butter
- 8 confectioners' sugar
- 4 ground cinnamon
- 1/4
Instructions:
1. Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
2. Stir with a wooden spoon or rubber spatula until the cocoa comes together into a soft mass.
3. Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine. Add the confectioners' sugar and cinnamon and beat with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 2 minutes more.
Title: Double Chocolate Explosion Cake
Ingredients:
- 3 1/2 sugar
- 1 1/4 baking soda
- 2 flour
- 1 water
- 2 eggs
- 4 confectioners' sugar
- 1 water
- 2 vanilla
- 4
- 1 1/2
- 4 1/2
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Beat sugar and oil on high speed until creamy.
3. Add orange juice and mix.
4. In a separate bowl, combine cocoa and baking soda and add to mixture.
5. Add flour, water, vanilla sugar, and eggs a bit at a time and mix until smooth.
6. Pour into a lined cookie sheet.
7. Bake for 1 hour and cool completely.
8. Add confectionary sugar, water, oil, cocoa, and vanilla to a small pot and heat over low heat until it's a smooth glaze.
9. Pour over the cake while the glaze is still hot.
Title: Stunning Snickerdoodles
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 1/2 vanilla
- 2 1/4 flour
- 1 cinnamon
- 1 cream of tartar
- 1/2 baking soda
- 1/2 salt
- 2 milk
- 1/4 sugar
- 2 cinnamon
Instructions:
1. Cream butter.
2. Add sugar, egg, and vanilla.
3. Mix well.
4. Add flour, cinnamon, cream of tartar, baking soda, and salt.
5. Mix (probably wont be smooth, just mix until it's incorporated).
6. Add milk.
7. Mix until thoroughly mixed (doughy, I used my hands).
8. Refrigerate for 20 minutes.
9. While refrigerating, mix the sugar and the cinnamon.
10. Roll the dough into 1-inch balls.
11. Roll the balls in the sugar-cinnamon mixture.
12. Place on an ungreased cookie sheet 2 inches (5 cm) apart.
13. Bake at 375 degrees Fahrenheit for 8-10 minutes.
14. Remove from pan immediately.
15. They taste the best still warm.
Title: Chocolate Peanut Butter Parfaits
Ingredients:
- 2 skim milk
- 2 Cool Whip Lite
- 1 Cool Whip Lite
- 6 sugar-free instant chocolate fudge pudding mix
- 4 peanuts
- 3
Instructions:
1. In small bowl, combine peanut butter and 2 Tbs. skim milk. Fold in 1 Celsius whipped topping and set aside.
2. In another small bowl, whisk remaining milk with pudding mix for 2 minutes. Let stand for 2 minutes until semi-soft. Spoon half of the pudding into six parfait glasses or dessert dishes. Layer with reserved peanut butter mixture, then remaining pudding.
3. Refrigerate for at least 1 hour.
4. Just before serving, garnish with remaining 6 Tbs. whipped topping (one for each parfait) and a 1 ½ tsp chopped peanuts.
Title: Taste of Home Rice Pudding
Ingredients:
- 1 1/2 water
- 3/4 long grain rice
- 1/2 salt
- 4 milk
- 1/2 sugar
- 2 butter
- 1/2 ground cinnamon
- cinnamon stick
Instructions:
1. In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed.
2. Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter.
3. Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired. .
Title: Christmas Pfeffernusse Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 salt
- 1/4 baking soda
- 1/2 ground black pepper
- 1/2 anise seed
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/8 ground cloves
- 1/2 butter
- 3/4 brown sugar
- 1/4 molasses
- 1 egg
- powdered sugar
Instructions:
1. In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
2. In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
3. Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
4. When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.
Title: Fresh Blackberry Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 salt
- 1 nutmeg
- 1 cinnamon
- 1 ground cloves
- 3 eggs
- 1 butter
- 1 buttermilk
- 1 1/2 fresh blackberries
- 1 baking soda
- 1/2 pecans
- 1/2 raisins
Instructions:
1. Preheat the oven to 350 degrees.
2. Sift together the flour, sugar, salt, nutmeg, cinnamon and cloves in a large bowl.
3. Add the eggs, butter, buttermilk and blackberries and beat 1 minute with a mixer on medium speed.
4. Stir in the baking soda, pecans and raisins (if using).
5. Pour the batter in a greased and floured bundt pan.
6. Bake at 350 degrees for 55-60 minutes or until the cake tests for doneness.
Title: Peanut Butter Chocolate Cake
Ingredients:
- 1 water
- 1 eggs
- 3 unsweetened applesauce
- 1/3 nonfat milk
- 1/3 sugar-free instant chocolate pudding mix
- 1/2 reduced-fat cream cheese
- 1
- 1/2
- 1
Instructions:
1. In a large mixing bowl, combine the cake mix, water, eggs and applesauce. Beat on medium speed for 2 minutes. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.
2. Immediately drop small amounts of peanut butter over hot cake; return to the oven for 1 minute. Carefully spread peanut butter over cake. Cool on a wire rack.
3. For frosting, in a small bowl, whisk milk and pudding mix for 1 minute. In a small mixing bowl, beat cream cheese and peanut butter until smooth. Gradually beat in pudding. Beat in half of the whipped topping; fold in remaining whipped topping. Frost cake. Store in the refrigerator.
Title: Strawberry Delight
Ingredients:
- 1 sugar
- 1/3 Cool Whip
- 1/4 strawberry sauce
- 1 strawberry
- 1/4 chocolate bar
- 1
Instructions:
1. Slice strawberries in half- smaller pieces if berries are very large- reserve 2 for garnish.
2. Sprinkle with sugar.
3. Cut cake into bite sized cubes and moisten with orange juice.
4. Mix strawberry sauce into cool whip.
5. Shave chocolate with vegetable peeler or finely chop.
6. In a large clear bowl layer 1/2 the cake,1/2 the berries, 1/3 of the cool whip and 1/3 of the chocolate.
7. Repeat layers and top with the rest of the cool whip and chocolate.
8. Garnish with reserved strawberries.
9. Refrigerate for several hours.
Title: Best Cut out Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 sour cream
- 1 flour
- 6 baking powder
- 1 baking soda
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs one at a time, beating after each addition.
3. Add sour cream, almond flavoring and dry ingredients.
4. Chill.
5. Roll out on lightly floured surface (use more flour as needed).
6. Cut into desired shapes.
7. Bake at 375 for 7-10 minutes till done.
Title: Elizabeth's Light Fruit Cake
Ingredients:
- 1/2 butter
- 1 1/4 granulated sugar
- 3 eggs
- 2 baking powder
- 2 1/2 flour
- 1/2 milk
- 1 lemon, juice and rind of
- 1 1/2 sultana raisins
- lemon
Instructions:
1. Sift dry ingredients.
2. Cream butter and gradually add sugar. It should look like whipped cream when well beaten.
3. Add eggs, one at a time, beating well after each addition.
4. Add dry ingredients alternately with milk and lemon mixing until well incorporated.
5. Dust sultanas with flour and fold in.
6. 9 x 5 x 3 loaf pan greased and lined with baking paper.
7. Oven 300 degrees.
Title: Simple Cake Filling
Ingredients:
- 1 instant vanilla pudding
- 3/4 chocolate instant pudding
- 1/2 heavy cream
- 1 vanilla extract
Instructions:
1. Mix all ingredients together until thick. Place in refrigerator until it sets. Spread filling on cake & layer. *Note, cake MUST be completely cooled*.
2. You can also put sliced peaches or bananas on top of filling before sealing with the cake. This filling makes cakes so tasty! Be sure to use imagination with pudding & cake flavors and enjoy! Just Remember, this filling is milk and heavy cream based so you must keep cool and/or refrigerated.
Title: Cookies With a Hug
Ingredients:
- 1 eggs
- 2
- 1/2
- 24 -36
Instructions:
1. Combine all ingredients together.
2. Mix well.
3. Batter will be very firm.
4. Drop on ungreased cookie sheet by the teaspoonsful.Bake in oven of 350 degrees.
5. Bake for 8-13 minutes.
6. Press a hug in the middle of each cookie.
7. Chocolate will melt in the middle.
8. Let cool.
9. After thoroughly cooled, dust with a tiny bit of powdered sugar (optional).
10. Enjoy.
Title: Cornflake Cookie Mix in a Jar
Ingredients:
- 1 1/4 white sugar
- 1/4 salt
- 2 1/2 coconut
- 1 1/2
Instructions:
1. Place sugar and salt in a clean mason jar.
2. Pack down tight so everything will fit in the jar.
3. Add other ingredients one item at a time, packing each layer down Put cornflakes in last and don't crunch them down.
4. Put the lid on the jar and tie a ribbon around the lid.
5. You can add a personalized label, if you wish.
6. Recipe to attach to jar:
7. Whip 3 egg whites until stiff.
8. Add 1/2 teaspoon of vanilla extract.
9. Stir in the ingredients from this jar until well combined.
10. Drop teaspoons of dough on an ungreased cookie sheet.
11. Bake for 15 minutes at 325 degrees F.
Title: Rhubarb Crisp
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 ground nutmeg
- 1/2 vanilla essence
- 2 fresh rhubarb
- 4
Instructions:
1. Preheat oven to 350°F.
2. Blend butter and ½ cup sugar thoroughly together with an electric mixer.
3. Add eggs, one at a time and beat well.
4. Fold in nutmeg, vanilla essence, toast cubes and cornflakes (don’t worry, the mixture will be fairly dry).
5. Spread half the mixture into a buttered 9 inch by 13 inch baking dish.
6. Arrange rhubarb evenly over the top.
7. Sprinkle remaining ½ cup sugar over the rhubarb.
8. Cover with remaining mixture.
9. Cook in oven for about 40 minutes, or until rhubarb is tender.
10. Serve warm with whipped cream.
Title: Blotkake - Norwegian Soft Cake
Ingredients:
- 5 eggs
- 1/2 cold water
- 1 vanilla
- 1 sugar
- 1 flour
- 1 baking powder
- 1/4 salt
- 1
Instructions:
1. With an electric mixer, beat the eggs until frothy. Continue to beat while adding the water, the vanilla, and gradually, the sugar.
2. In a separate bowl, mix together the flour, baking powder and salt. Then, sift into the egg mixture.
3. Grease two 9 inch cake pans, then pour batter into the pans. Bake at 350F for 35 minutes or until a toothpick comes out clean.
4. When cool, invert both layers so that the bottoms become the tops. Wet both layers with raspberry, strawberry, or pineapple juice.
5. Spread the bottom layer generously with whipped cream and slices of the same fruit as the juice. Add the top layer, spread it with the remaining whipped cream and decorate with the same fruit.
Title: Almond Orange Cookies
Ingredients:
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 cinnamon
- 1/4 salt
- 1/4 sugar
- 3/4 brown sugar
- 1/4 eggs
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Grind almonds very finely in a food processor. Combine ground almonds with flour, baking powder, cinnamon and salt in a large mixing bowl until well blended; set aside.
2. Beat sugars, oil, eggs, orange peel and vanilla in large bowl with electric mixer for 1 minute, until well combined and pale in colour. Add dry ingredients and mix until dough forms.
3. Divide dough in half and shape into two (5 cm diameter) logs. Wrap logs in parchment or waxed paper and freeze for at least 2 hours or up to 1 month.
4. Preheat oven to 350ºF/180ºC. Line baking sheets with parchment paper. Cut dough into 6 mm thick slices and place 3 cm apart on prepared baking sheets. Bake 8 to 10 minutes or until bottom edges appear light golden brown.
5. Cool cookies for 1 to 2 minutes on baking sheet and then transfer to cooling rack. Store in closed container for up to 1 week or freeze for up to 2 weeks.
6. Recipe Suggestion: To garnish, sprinkle cookies with coarse sugar and top with almond slivers; lightly press into the surface just prior to baking.
Title: Pennsylvania Dutch Shoo-Fly Cake
Ingredients:
- 2 white flour
- 2 whole wheat flour
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 1 molasses
- 2 baking soda
- 2 hot water
Instructions:
1. Mix together (like a crumbly pie crust) flour, shortening, sugars in a large bowl, reserving 1/2 cup of the crumbs for top of cake.
2. In another bowl, mix: molasses, baking soda and hot water.
3. Stir until mixed and some of the foam disappears.
4. Add to the crumb mixture and stir until blended.
5. Put in a 9 X 13 inch loaf pan that has been greased and floured.
6. Put the 1/2 cup crumb mixture on top and bake for 1 hour at 350 deg.
Title: Cow Spot Cookies
Ingredients:
- 8 white chocolate
- 8
- 2
- 24
Instructions:
1. Line 2 baking sheets with waxed paper.
2. In a bowl, cmobine white chocolate with 1 tbs oil.
3. Microwave 1 min, stir until smooth and melted.
4. Using tongs, dip a cookie into the melted chocolate, letting the excess drip back into the bowl.
5. Place on cookie sheet.
6. Repeat with 11 more cookies.
7. Set aside remaining white chocolate.
8. With milk chocolate and remaining oil, repeat microwaving and dipping with remaining 12 cookies.
9. Set aside remaining milk chocolate.
10. Chill cookies 20 mins to set.
11. Lift cookies from waxed paper.
12. Cut off any excess chocolate.
13. Reheat reserved white chocolate byu microwaving 15 at a time until smooth.
14. Transfer into a resealable plastic bag and cut off a small tip.
15. Pipe cow spoted on milk chocolate coated cookies.
16. Repeat with reserved milk chocolate on white chocolate coated cookies.
17. Chill 10 minutes.
Title: Brown Sugar Fudge Cake w/ Vanilla Sauce
Ingredients:
- 2 1/4 cake flour
- 1 baking soda
- 3/4 salt
- 2 brown sugar
- 1/2 vegetable shortening
- 1 buttermilk
- 1 pure vanilla extract
- 3 eggs
- 2 butter
- 1/2 margarine
- 1 sugar
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 F degrees.
2. Grease and dust (2) 9 x 1 1/2 inch layer pans and dust w/ flour.
3. Sift flour, soda and salt into bowl.
4. Add brown sugar, shortening and 2/3 of the buttermilk.
5. Beat 2 minutes medium speed or 300 strokes by hand.
6. Scrape sides and add rest of the ingredients.
7. Beat 2 more minutes.
8. Bake 30-35 minutes.
9. Serve w/ ice cream and/or vanilla sauce below.
10. Vanilla Sauce: Melt butter in medium saucepan.
11. Remove from heat.
12. Add remaining ingredients, mixing well.
13. Simmer, stirring over low heat about 5 minutes or until the sugar is dissolved.
14. Serve hot over pudding or cake.
Title: Proto Choco Cookies
Ingredients:
- 80 buckwheat groats
- 60 oatmeal
- 45 nonfat yogurt
- 60 banana
- 1
- 15
- 30
Instructions:
1. Pre-heat oven at 425f.
2. put the buckwheat, oatmeal and yogurt into a bowl and stir.
3. gradually add almond milk and continue stirring.
4. throw in the banana and keep stirring.
5. throw in the whey protein and keep stirring.
6. throw in the chocolate chips.
7. now dump your dough on a baking pan.
8. let it bake for about 20-25 minutes.
Title: Snickerdoodles
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Mix shortening, sugar and eggs thouroughly.
3. Mix flour, cream of tartar, baking soda and salt; add to shortening mixture and mix well.
4. Mix cinnamon and remaining sugar together.
5. Shape dough into balls the size of small walnuts; roll in cinnamon and sugar mixture. Place on cookie sheet and bake 8-10 minutes.
Title: Pink Popcorn Puppy Chow
Ingredients:
- 1 white sugar
- 1 butter
- 2 water
- 1 powdered sugar
- 1 white chocolate
- 1
- 5
Instructions:
1. Pop popcorn in an air popper.
2. Boil the sugar, butter, water and food coloring for 3 minutes. Let cool for 10 minutes.
3. Slowly pour the sugar mixture over the popcorn and toss to coat evenly.
4. Let dry on a cookie sheet. To speed this process dry in a 200 degree oven for 10 minutes, watching carefully. Set aside.
5. Put 1/2 cup powdered sugar and 1/2 cup cake mix 1 gallon size zip-lock bag, do to another bag.
6. Put 2 1/2 cups rice chex cereal into a medium sized bowl.
7. Melt white chocolate and stir into cereal (be careful not to break cereal).
8. Pour white chocolate cereal into 1 of the powder sugar bags, and shake until all are coated.
9. Do the same process to the pink melts and rest of cereal.
10. Mix both cereals, and popcorn in a bowl before serving.
Title: Nutty Flavored Fruit Salad
Ingredients:
- 1 carrot
- 3/4 celery
- 3/4 pear
- 1 raisins
- 1/4 dried cranberries
- 1/3 plain low-fat yogurt
- 2 ground ginger
- 1/4
Instructions:
1. Drain pineapple and reserve juice.
2. In a large mixing bowl, combine pineapple, carrots, celery, pears and raisins.
3. In a small bowl, combine yogurt, peanut butter and ginger. Add pineapple juice sparingly to get a smooth consistency (about 1 tablespoon of juice).
4. Stir dressing into fruit to coat.
5. Cover and chill.
Title: Chocolate-Espresso Tiramisu
Ingredients:
- 1 egg
- 1/3 flour
- 2 baking powder
- 1/2 salt
- 1/8 sugar
- 1/2 milk
- 1/4 butter
- 1 vanilla
- 1 bittersweet chocolate
- 2 mascarpone cheese
- 2 vanilla
- 8 powdered sugar
- 1 Kahlua
- 1 1/4 espresso coffee
- 1/3 chocolate-covered coffee beans
- 1
- 2
- 1
Instructions:
1. Biscuit-Allow egg to stand at room temperature for 30 minutes.
2. Meanwhile, grease a 9 X 9 inch baking dish, preheat oven to 350 degrees.
3. Line the bottom of baking pan with parchment paper, grease and flour paper; set aside.
4. In a small bowl, stir together the flour, cocoa, baking powder, and salt.
5. In a medium bowl, beat egg with an electric mixer on high speed about 3 minutes or until thick and lemon colored.
6. Gradually add sugar, beating on medium speed for 4 minutes or until light and fluffy.
7. Add the flour mixture; beat on low to medium speed JUST until combined.
8. In a small saucepan, combine milk and butter; heat and stir until butter melts; add to batter along with vanilla, beating until combined.
9. Pour batter into prepared pan.
10. Bake about 15 minutes or until a wooden toothpick inserted near the center comes out clean.
11. Cool biscuit in pan on a wire rack for 10 minutes.
12. Loosen sides from pan and turn out onto a kitchen towel sprinkled with cocoa powder.
13. Carefully remove paper; discard.
14. Cool COMPLETELY, about 25 minutes.
15. Pudding:
16. Chill large metal bowl and whipping beater in freezer.
17. Optional-Place bittersweet chocolate in a small microwave safe bowl, microwave, uncovered, on 50 percent power (medium) about 1 minute or until chocolate is melted and smooth, stirring every 15 seconds-set aside to COOL about 15 minutes. Careful as you don't want it to harden up again.
18. Beat inmascarpone, vanilla, and OPTIONAL cooled chocolate with an electric mixer on medium speed until soft peaks form, about 2 to 3 minutes.
19. Set up chilled metal bowl and whipping beater, whip whipping cream and powdered sugar until soft peaks form, then gently FOLD (not beat it in or it will be dense) the whipping cream mixture into the mascarpone mixture.
20. Put Kahlua and espresso into a shallow dish.
21. Cut cooled biscuit into 16 pieces.
22. Dip 8 pieces QUICKLY into the coffee mixture one at a time (if you saturate them too much you will have a soggy mess) and arrange side by side, in a serving dish-about 1 quart size or you could use pudding cups.
23. Cover biscuit with HALF the mascarpone mixture.
24. Top with remaining biscuit, and remaining mascarpone mixture.
25. Dust top with cocoa, chocolate shavings, or chocolate covered coffee beans,.
26. Refrigerate 24 hours, or FREEZE.