lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Strawberry Mocha Vanilla Cappuccino Lava Cakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 1 brown sugar
- 1 egg substitute
- 1 skim milk
- 1 baking powder
- 1/2 vanilla extract
- 1/4 white chocolate chips
- 1/4 powdered sugar
- 1 vanilla
- 1/2 strawberries
- 1/4
- 3/4
- 1 1/2
- 1/4
- 2
- 1/2
- 6
Instructions:
1. Preheat oven to 350°F, then grease and line 12 cups of a muffin pan.
2. In a bowl, mix flour, baking powder, cappucino and cocoa; set aside.
3. In another bowl, mix maragarine, milk and sugars until well blended.
4. Add strawberry syrup and extracts, and whisk in egg substitute.
5. Whisk in flour mixture, and beat until smooth.
6. Divide the batter among 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
7. Add strawberry syrup, vanilla and powdered sugar to Crisco. Beat until smooth and creamy. Beat in cappucino until well mixed.
8. Add whipped cream, and continue to beat until thick and smooth. Chill in freezer while you bake the cakes.
9. Bake cakes 20-25 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
10. Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
11. Spread frosting over cakes, and garnish with half a strawberry.
Title: Chef Joey's Apple Strudel
Ingredients:
- 8 granny smith apples
- 2 vegan margarine
- 1 currants
- 1 honey
- 2 dry sweetener
- 1/2 puff pastry
- 4 eggs
- 1/2 brown sugar
- 2 cinnamon
- 4
- 2
Instructions:
1. Preheat oven to 425'F.
2. Put the currants in the orange juice and let them soak for about 15 minutes. Set aside.
3. Grind your almonds. Set aside,.
4. Thaw the puff pastry for 40 minutes.
5. Heat the vegan margarine in a large saute pan.
6. Add the prepared apples to the pan and cook until the apples start to turn golden.
7. Drain the currants but save the orange juice. Take 4 tablespoons of the orange juice and add to the apples in the saute pan. Add the honey, Xylitol and soaked currants.
8. Continue stirring the apple mixture over medium heat until the Xylitol and honey dissolve and apples are just tender.
9. Transfer the mixture to a large bowl and leave to cool completely.
10. Once the puff pastry has thawed, lay the sheets out on a counter (all of them) and gently roll with a rolling pin to seal the edges. The kind I use are square and have 2 seams down the middle. They can break, so its good to flatten them a little.
11. Sprinkle 1/4 of the ground almonds on one half of each of the pastries.
12. Drain the liquid out of the apple mixture.
13. Divide the apple mixture on 1/2 of each of the 4 puff pastries. Sprinkle each with 1/4 teaspoons of ground cinnamon and 1 tablespoon of the soft brown sugar.
14. Dip a pastry brush into the beaten egg and seal the edges around the apple mixture. Fold the top over and seal firmly, you don't want the apple to seep out.
15. Using a pair of scissors, cut slits down the pastry to allow the steam to escape. Brush the top of the strudel with the egg wash.
16. You can serve this warm with your favourite ice cream, or serve at room temperature with whipped cream. Or sprinkle with powdered sugar.
17. Bon Appetit!
Title: Summer Berry Roll
Ingredients:
- 1 sugar
- 3 berries
- 4 sugar
- 1/2 cornstarch
- 3 lemon juice
- 1 egg
- 1 milk
- 1 sugar
- 2 milk
- 3/4 active dry yeast
- 2 all-purpose flour
- 3 sugar
- 2 3/4 lemon rind
- 2 salt
- 1 cardamom
- 1 butter
- 3/4
- 1
Instructions:
1. Sweet Dough:
2. Sprinkle milk with yeast and let stand until foamy, about 10 minutes; whisk in egg yolks. In food processor, pulse together flour, sugar, lemon rind, salt, and cardamom; pulse in butter until in pea sized clumps. Add milk mixture and pulse just until dough holds together.
3. With floured hands on a floured surface, lightly knead a few turns (adding a little more flour only if dough is sticking to work surface) until in a soft, ball. Place in buttered (or Pam'd) bowl, turning to coat, and cover with plastic wrap; let rise at room temperature until doubled in volume, about 90 minutes.
4. Lightly push down dough. On a lightly floured surface, roll out dough into a 12 x 14" (30 x 35 cm) rectangle. Transfer to parchment paper-lined or buttered baking sheet.
5. Mix almonds and 2 tbsp sugar; spread lengthwise, about 4 inches (10 cm) wide, down centre of rectangle.
6. Stir together berries, remaining 1/2 cup sugar, cornstarch, and lemon juice; spoon evenly over almonds.
7. Fold one long edge of dough up over filling; covering berries; lightly brush with water. Fold second long edge of dough over first, pinching along edge to seal seam. Cover with plastic wrap and tea towel; let rise for 30 minutes. Whisk egg & milk (or cream) together; brush top with mixture. With scissors or razor blade, cut about ten 2" (5 cm) diagonal slashes along centre, through to filling. Sprinkle with coarse sugar.
8. Bake in centre of 350 degree oven until top is golden and filling is bubbling, 40 to 45 minutes. Let cool on pan on rack.
Title: Hungarian Cherry Cake
Ingredients:
- 1/4 sweet butter
- 3/4 sugar
- 1/2 eggs
- 3 unbleached flour
- 1 salt
- 1/4 sugar
- 1/4 cherries
- 1 powdered sugar
- 3/4 water
- 1/2
- 3 -4
Instructions:
1. Preheat oven to 350°F.
2. Butter a 10x4-inch tube pan and sprinkle with bread crumbs.
3. In a medium size bowl, beat butter and 1/2 cup sugar at medium speed until light and fluffy (about 2 minutes).
4. Add egg yolks and beat until light and fluffy.
5. Gradually beat in flour and salt.
6. In a separate bowl, beat egg whites until foamy.
7. On high speed, beat 1/4 cup sugar into whites, 2 tablespoons at a time, until they are stiff and glossy.
8. Gently fold beaten whites into batter.
9. Spread batter evenly in pan, top with cherries.
10. Bake at 350°F for about 35-40 minutes.
11. or until cake is set and toothpick comes out clean.
12. Cool in pan for 5 minutes, loosen sides and remove from pan.
13. Cool completely on rack, drizzle cooled cake with almond glaze.
14. --Almond Glaze---.
15. Mix powdered sugar, almond extract and water (1 teaspoon at a time) until smooth and the consistency of a thin syrup.
Title: Fresh Peach Bread Pudding
Ingredients:
- 2 butter
- 1/2 eggs
- 5 sugar
- 4 salt
- 3/4
- 2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Take 1/2 Tb butter and grease a 9" x 9" pyrex baking dish: set aside.
3. Whisk eggs and sugar in a large bowl: set aside.
4. Heat the 1 1/2 tb butter over medium heat and add peaches. Cook about 5 minutes then add cream and mix. Turn off and remove from heat. Quickly add egg/sugar mixture, vanilla and salt.
5. Pu the challah into the dish and pour the liquids over. Mix it all up.Bake for 40 minutes covered. Uncover and bake for 15 minutes more or until golden browned.
Title: Snowballs
Ingredients:
- 1 walnuts
- 1 butter
- 1/2 powdered sugar
- 1 flour
- 2 1/4 salt
- 1/4 powdered sugar
Instructions:
1. Cream butter and 1/2 cup powdered sugar; add almond extract. Stir in flour, salt, and walnuts.
2. Roll the dough into 1 inch balls and place 1 inch apart on ungreased cookie sheet.
3. Bake in a preheated 400° oven until set but not brown (about 10 minutes.
4. Roll cookies in powdered sugar while warm and again when they've cooled.
Title: Duncan's Egg Custard Pie
Ingredients:
- 1 milk
- 2 sugar
- 1/2 eggs
- 3 salt
- 1/4 ground nutmeg
- 1
Instructions:
1. Beat everything - except the crust :-) - together in a big bowl with a wire whisk.
2. Pour that into the pie crust and bake at 350 until the custard is set.
Title: Sticky Toffee Pudding
Ingredients:
- 6 dates
- 3/4 boiling water
- 1 baking soda
- 2 flour
- 2 sugar
- 1 water
- 1/2 milk
- 1 vanilla
- 1 eggs
- 2 salt
- 1/4 brown sugar
- 12 butter
- 8 heavy cream
- 6
Instructions:
1. Mix chopped dates, 3/4 cup boiling water and baking soda; set aside.
2. In medium saucepan, heat butter, 1/2 cup water and Camp Coffee.
3. Bring mixture to a boil and add to flour and sugar in a large mixing bowl. Mix well.
4. Add milk, eggs, vanilla and salt to bowl.
5. Drain water from date mixture and add date mixture to bowl.
6. Mix well and pour into two 9" round cake pans.
7. Bake at 375°F for 30 to 35 minutes. Toothpick should come out clean.
8. While cake is baking prepare toffee, bring brown sugar, 8 oz. butter and heavy cream to a boil in a saucepan for 1 minute.
9. After cake is done spread a small amount of toffee on cakes.
10. Broil cakes for 1 minute until bubbly, don't burn!.
11. Serve cakes warm.
Title: Peanut Butter S’mores Skillet Cookie
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 graham cracker crumbs
- 1/2 salt
- 1/2 baking soda
- 12 unsalted butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 2 eggs
- 2 1/2 creamy peanut butter
- 1 mini marshmallows
- 3 1/2 graham crackers
- 1 1/2
- 8
Instructions:
1. Equipment:
2. 12-inch cast iron skillet.
3. Kitchen torch.
4. Preheat oven to 375 degrees. In a medium bowl, whisk to combine the flour, graham cracker crumbs, salt and baking soda.
5. In a large bowl, whisk to combine the melted butter, granulated sugar, light brown sugar, eggs and 1/4 cup peanut butter. Add the flour mixture and stir to combine then fold in 1/2 cup Reese's pieces and 1/2 cup marshmallows.
6. Transfer half of the dough into a 12-inch cast iron skillet and spread to make even. Smooth over 2 cups peanut butter and top with 2 cups mini marshmallows. Top with remaining dough and sprinkle over remaining 1/4 cup Reese's pieces, 1/2 cup mini marshmallows, graham cracker pieces and mini chocolate candy bars.
7. Bake cookie for 35-38 minutes. Drizzle remaining 1/4 cup warmed peanut butter over the top and sprinkle over remaining Reese's pieces. Mound 1/2 cup marshmallows in the center of the cookie. Use a kitchen torch or broiler to toast, about 1 minute. Let the cookie sit for 10-15 minutes, then slice to serve.
Title: Banana Monkey Cupcakes With Chocolate Icing
Ingredients:
- 1 2/3 white whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
- 1/3 vanilla extract
- 1 canola oil
- 1/2 sugar
- 1 eggs
- 2 chocolate chips
- 2/3 heavy cream
- 1/2 light corn syrup
- 2 chocolate chips
- 1 1/2
- 18
- 1
- 36
Instructions:
1. Preheat oven to 350 degrees F. Line 18 muffin cups. Combine flour, baking powder, baking soda, and salt in a bowl. In another bowl, blend bananas, buttermilk, and vanilla. Beat in oil and sugar. Add eggs one at a time, beating well after each egg. Alternately add flour and banana mixtures, ending with the flour. Stir in chocolate chips.
2. Fill cups two-thirds full. Bake 15 to 20 minutes. Let cool.
3. To Decorate: Heat cream and corn syrup in a pan until mixture begins to boil. Remove from heat; add chocolate chips. Cover and let stand 5 minutes. Stir until smooth. Glaze cupcakes with chocolate. Spoon extra into a plastic bag and refrigerate.
4. Cut gingersnaps to make a mouth. For ears, separate Oreos and remove filling. Pipe on white frosting for eyes and top with M&M's. Snip a small corner from bag of chocolate; pipe on hair and nostrils.
Title: Umm Ali
Ingredients:
- 5 1/2 puff pastry
- 1 hazelnuts
- 1/2 raisins
- 1 coconut flakes
- 1 sugar
- 4 milk
- 2
- 1
Instructions:
1. Preheat oven to 400°F.
2. Break puff pastry into bite-sized pieces.
3. Mix pastry with nuts, raisins and coconut and put in a 9 x 13 baking dish.
4. Combine sugar and milk in a small pot, and bring to a boil.
5. Pour over the pastry, nuts and raisins.
6. Pour the light cream over everything.
7. Bake 25 minutes in preheated 400° F oven.
8. The cream will lose its 'whipped' nature, but will brown.
9. serve warm.
Title: Swedish Icebox Cookies
Ingredients:
- 3 1/2 flour
- 1 baking soda
- 1/4 salt
- 1 powdered ginger
- 1/4 nutmeg
- 2 powdered cloves
- 2 cinnamon
- 1/2 butter
- 1 sugar
- 1/2 molasses
- 5
Instructions:
1. Sift together the flour, baking soda, salt, ginger, nutmeg, cloves, and cinnamon. Set aside.
2. In large bowl of electric mixer, cream the butter. Gradually add the sugar and beat well. Add the molasses and beat, scraping the bowl with a spatula, until sooth.
3. On lowest speed, gradually add the dry ingredients, continuing to use the spatula as necessary.
4. Turn the dough onto a board. Knead slightly, only until smooth. Add the almonds and knead until they are evenly distributed.
5. Divide dough in half and shape each half into an oblong. Place each half on a piece of wax paper about 15" long.
6. Holding the paper against the dough, smooth each oblong into an even shape about 3" x 1", and about 10" long. Wrap in wax paper. Freeze the dough for 30-45 minutes, or refrigerate it overnight.
7. Preheat oven to 325.
8. Using a very sharp knife, slice cookies a scan 1/4" thick. Place on unbuttered cookie sheets about 1" apart. Bake 10 minutes, or until cookies become slightly colored and tops are semi-firm. Do not overbake -- these will crisp up as they cool.
Title: Strawberry-Almond Shortcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cake flour
- 2 1/2 baking powder
- 1 powdered sugar
- 1/2 unsalted butter
- 2 half-and-half
- 3/4 half-and-half
- 2 granulated sugar
- 6 strawberries
- 3 -4 sugar
- 4 strawberry syrup
- 1/2 lemon, zest of
- 2 heavy whipping cream
- 3 sugar
- 2 1/2 pure vanilla extract
Instructions:
1. To prepare the shortcakes: Line a baking sheet with parchment or a silicone mat; preheat the oven to 425 degrees f. Sift the flours and baking powder into a bowl.
2. Combine 3/4 cup of the almonds and the powdered sugar in a food processor and whir into a fine grind. Add the flour mixture to the almond/sugar mixture and whir to combine. Scatter the butter over the top and pulse it in until you have a cornmeal-like consistency. Add the half-and-half all at once and pulse until just combined. You should have a spoonable biscuit batter.
3. Drop 1/4-cup mounds onto the lined baking sheet to form 8 individual shortcakes. Sprinkle coarse sugar and the remaining 1/4 cup almonds over the cakes, gently pressing them into the dough. Place in the oven and bake for 14-18 minutes, or until the almonds are golden-brown and the cakes are done in the center. Remove to a rack. Although these are best freshly made and warm, they can be served at room temperature or you may wrap them in foil and refrigerate or freeze them for later.
4. To Prepare the strawberries: Combine the strawberries, sugar, syrup and zest. Set aside to macerate for 1 hour.
5. To Prepare the cream: Pour the cream into a cold mixing bowl and beat on medium-high speed. Gradually add the sugar and vanilla. Beat only until the cream begins to hold its shape. Do not take it to the stage where the whisks leave tracks. The cream should drape.
6. To serve: Split the shortcakes horizontally and place on serving plates. (If they have been frozen, warm them in the oven before using.) Spoon the prepared strawberries onto the bottom halves- including plenty of juice- pile on the cream and finish with the top halves of the short-cake (almonds ontop). drizzle some strawberry juices around the plate.
Title: Rugelach - Crescent Shaped Cookies
Ingredients:
- 1 cream cheese
- 1 butter
- 1 2/3 all-purpose flour
- 2/3 sugar
- 1 ground cinnamon
- 1 1/3 walnuts
- 4 butter
- 1 milk
- 1
Instructions:
1. To prepare dough, beat cream cheese and butter together with a mixer at medium speed until smooth and fluffy. Gradually add half the flour, beating at low speed only until blended. Stir in remaining flour.
2. Scrape dough onto a lightly floured work surface. Turn to coat with flour and divide into thirds. Shape each portion into a disk and wrap in plastic wrap. Refrigerate overnight.
3. Preheat oven to 350°F Line two large baking sheets with parchment.
4. To prepare filling, combine sugar, cinnamon and walnuts.
5. Roll one portion of dough on a lightly floured surface to a 12-inch circle. Brush with one-third of the butter and sprinkle with one-third of the walnut mixture. Cover with wax paper and press filling into dough. Remove wax paper. Cut into 12 wedges. Roll each wedge from its wide edge, and set rolls point side down on a baking sheet, 1 inch apart. Repeat with remaining dough, butter and filling.
6. Brush rolls lightly with egg yolk mixture. Bake about 30 minutes, until pastries are golden brown. Rotate baking sheets top to bottom and front to back during baking to ensure even browning. Transfer to a wire rack to cool.
Title: Apple Enchiladas
Ingredients:
- 21 flour tortillas
- 8 ground cinnamon
- 1 nutmeg
- 1/2 allspice
- 1/2 margarine
- 1/4 margarine
- 3 white sugar
- 2/3 brown sugar
- 2/3 water
- 2/3 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Spoon apple pie filling evenly onto each tortilla; sprinkle with cinnamon, nutmeg, and allspice.
3. Roll up tortillas with ends tucked in and place seam-side down on lightly greased 8-by-8-inch baking pan.
4. In medium-sized saucepan bring to boil margarine, sugars, and water.
5. Reduce heat and simmer, stirring constantly 3 minutes.
6. Pour sauce evenly over rolled up tortillas.
7. Bake in preheated oven 20 minutes.
8. Sprinkle with extra cinnamon and confectioners´ sugar.
Title: Crispy Chewy Triple Chocolate Chip Cookies
Ingredients:
- 1 1/4 unsalted butter
- 2 eggs
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 3/4 white sugar
- 3/4 brown sugar
- 1 1/2 white chocolate chips
- 1 1/2 pecans
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325°F (165°C).
2. Melt butter in a small saucepan. Let butter cool and pour into a large mixing bowl.
3. Add sugars and beat for several minutes, until mixture is creamy. Add eggs and vanilla. Beat for one minute, or until eggs dissolve into butter mixture.
4. Combine flour, baking soda, and salt in a separate bowl. Add butter mixture, stirring well. Add chocolate chips and walnuts if desired. Refrigerate cookie dough for two hours or until firm.
5. Drop by two tablespoonfuls of dough, spaced 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the cookies are lightly browned and puffed up. Cool on cookie sheet until they are firm enough to put on a wire rack.
Title: Strawberry and Rice Pudding
Ingredients:
- 1 fresh strawberries
- 3/4 sugar
- 1 lime, juice of
- 3/4 milk
- 1 salt
- 1/2 vanilla extract
- 1 rum
- 2
Instructions:
1. Slice strawberries, reserving 8 for garnish.
2. Sprinkle sliced strawberries with 1/4 cup sugar and juice from lime. Set aside.
3. Bring rice, milk, salt and remaining 1/2 cup sugar to a boil in heavy saucepan. Stir once or twice, reduce heat, cover, simmer 25 minutes, stirring, or until rice is tender and milk is almost absorbed. Add vanilla and rum. Cool.
4. Fold in sliced strawberries and 1 1/2 cup whipped cream.
5. Spoon pudding into serving dishes.
6. Top each with reserved whipped cream and a strawberry.
Title: Blueberry Cobbler
Ingredients:
- 4 1/2 fresh blueberries
- 1 all-purpose flour
- 1/3 sugar
- 1 lemon juice
- 1/2 lemon zest
- 1 1/2 all-purpose flour
- 1/2 kosher salt
- 1 1/2 sugar
- 2 1/4 baking powder
- 6 unsalted butter
- 3/4 heavy cream
Instructions:
1. Preheat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
2. To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
3. Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
4. Let cool slightly. Serve warm, with cream to pour on top, if desired.
Title: Dutch Apple Pudding Cake (Crock Pot)
Ingredients:
- 1 dried cherries
- 1/2 raisins
- 1 all-purpose flour
- 1/4 granulated sugar
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1/2 walnuts
- 1 1/4 brown sugar
- 1/3 butter
- 1
Instructions:
1. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray; set aside. In a small saucepan bring apple pie filling to boiling. Stir in cherries. Transfer apple mixture to prepared cooker.
2. In a medium bowl stir together flour, granulated sugar, baking powder, and salt. Add milk and melted butter; stir just until combined. Stir in the 1/2 cup walnuts. Pour and evenly spread batter over apple mixture in cooker, spreading evenly.
3. In the same small saucepan combine apple juice, brown sugar, and the 1 tablespoon butter. Bring to boiling. Boil gently, uncovered, for 2 minutes. Carefully pour apple juice mixture over mixture in cooker.
4. Cover and cook on high-heat setting for 2 to 2-1/2 hours or until a wooden toothpick inserted near center of cake comes out clean. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 to 45 minutes.
5. To serve, spoon warm cake and its sauce into dessert dishes. If desired, top each serving with Sweetened Whipped Cream and additional walnuts.
Title: Make Your Own Chocolate Cake Mix
Ingredients:
- 1 7/8 cake flour
- 2/3 baking soda
- 1 salt
- 3/4 sugar
- 1 1/2 vegetable shortening
- 2/3
Instructions:
1. Mix together flour, cocoa, soda, and salt; stir to blend.
2. Mix in sugar.
3. Cut the shortening into the dry ingredients until the mixture looks crumbly.
4. Label and store in a sealed plastic bag at room temperature. Makes 1 package of mix.
5. Each package makes two 8 or 9 inch layers or one 9 x 13 x 2 inch rectangle.
6. TO USE:
7. Pour 1 package of mix into a mixing bowl.
8. Add 1 1/4 cups milk and 1 teaspoon vanilla or orange extract.
9. Using an electric mixer, beat at a slow to medium speed for 2 minutes. Scrape the sides of the bowl frequently.
10. Add 2 eggs; beat 1 minute more.
11. Grease and dust with flour your choice of pan(s).
12. Spread batter evenly in pans.
13. Bake round cake pans at 350 degrees F. for about 30 minutes or until a toothpick inserted in the center comes out clean.
14. Bake the 9 x 13 inch pan for 30 to 35 minutes or until a toothpick comes out clean.
15. Cool cakes in their pans for 10 minutes before turning out onto racks.
16. CHOCOLATE CUPCAKES: Pour cake batter into greased cupcake tins or tins lined with paper baking cups; fill 1/2 to 2/3 full. Bake at 350 degrees F. for 20 to 25 minutes or until a toothpick comes out clean. Makes about 2 dozen.
Title: No-Bake Chocolate Cheesecake Cups
Ingredients:
- 4 cream cheese
- 2 sugar
- 1/2 vanilla extract
- 1 lemon juice
- 1/2 lemon zest
- 2 1/2 chocolate chips
- 2 sea salt
- 2
Instructions:
1. In a bowl, stir together the cream cheese, sugar, vanilla extract, lemon juice and lemon zest until well combined. Transfer the mixture to a piping bag and refrigerate.
2. Combine the chocolate chips and vegetable oil in a microwave-safe bowl. Microwave for 30-second intervals, stirring between each interval, until the chocolate is fully melted and smooth. (Alternately, you can melt the chocolate with the oil in a double boiler.).
3. Line the mini muffin pan with the paper candy cups. Spoon 1 teaspoon of the melted chocolate into each cup, tap the pan on the counter so the chocolate flattens out then refrigerate the pan for 15 minutes until the chocolate is firm.
4. Remove the pan and the cheesecake mixture from the fridge. Pipe a portion of the cheesecake mixture in the center of each cup, then top the cheesecake with another 1 to 2 teaspoons of melted chocolate. Sprinkle the tops of each cup with sea salt then return the pan to the fridge for 20 minutes until the chocolate has fully hardened. If not serving immediately, store the cups in an airtight container in the fridge.