lumicero/recipes-ing2inst huggingface dataset:
Title: Mini Key Lime Pie
Ingredients:
- 3/4 graham cracker crumbs
- 3 butter
- 8 cream cheese
- 1 sweetened condensed milk
- 1/3 key lime juice
- 2 lime Jell-O gelatin
- 2 lime zest
- 12
- 1
Instructions:
1. Line muffin pan with paper liners. Mix Graham cracker crumbs with melted butter and 1 teaspoon lime zest. Divide evenly into paper liners and press with bottom of a glass firmly. Set aside.
2. Mix cream cheese with hand mixer or stand mixer until smooth, add lime juice, jello, the rest of the lemon zest and the can of sweetened condensed milk, mix until nice and creamy. Divide among muffin cups over the graham cracker crust. At this point you may choose to add a bit of zest to each cake just to add some zing and color. Place plastic wrap over tray and put in refrigerator for a few hours. Once chilled and set you will top off with your cool whip. Enjoy.
Title: Grandma's Apple Crisp
Ingredients:
- 6 apples
- 1 brown sugar
- 2 cinnamon
- 1 butter
- 1 sugar
- 1 1/2 flour
Instructions:
1. preheat oven to 375.
2. apples in pie pan.
3. mix brown sugar and cinnamon together and sprinkle over apples. mix a little.
4. Cut butter into the sugar and flour until crumbly.
5. pour over apples.
6. Bake 30 minutes.
Title: Baby Cupcakes With Sultanas
Ingredients:
- 2 self-raising flour
- 3/4 caster sugar
- 1/2 sultana
- 1/4 milk
- 125 butter
- 2 eggs
- 1 vanilla essence
Instructions:
1. Preheat oven to 180°C
2. Line 36 x 30ml (1 1/2-tbs) capacity mini muffin pans with paper cases.
3. Combine the flour, sugar and sultanas in large bowl.
4. Combine the milk, butter, egg and vanilla essence in a large jug.
5. Add the egg mixture to the flour mixture and stir until just combined.
6. Spoon the mixture among the prepared muffin pans. Bake in oven for 12-15 minutes or until a skewer inserted into the centres comes out clean.
7. Set aside for 2-3 minutes, then turn onto a wire rack.
8. I prefer them 'naked' but if you want to ice them set aside for 1 hour to cool completely first.
Title: White and Dark Chocolate Chunk Cookies
Ingredients:
- 6 bittersweet chocolate
- 4 white chocolate
- 1 3/4 flour
- 1/2 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 1/2 granulated sugar
- 1/3 light brown sugar
- 1 egg
- 1 pure vanilla extract
Instructions:
1. Cut the chocolate into 1/4 to 1/2 inch pieces, using a serrated knife.
2. Sift together the flour, salt and soda.
3. In the bowl of a mixer fitted with the paddle attachment, or using a hand mixer, cream the butter until fluffy and pale yellow, about 2 minutes.
4. Scrape down the sides of the bowl and the beater.
5. Add the sugars and continue to beat until smooth, 1 to 2 minutes.
6. Add the egg and the vanilla and beat on low speed to mix well.
7. Gradually add the flour mixture at low speed and beat until just incorporated.
8. Add the chocolate chunks and stir to mix them inches.
9. Place two pieces of parchment paper or wax paper on your work surface.
10. Shape the dough into two logs about 2 inches in diameter on the parchment paper.
11. Roll them up in the parchment, wrap the parchment in foil and refrigerate them for at least 2 hours or for as long as a week.
12. To bake, preheat the oven to 350*F with the rack on the lower setting.
13. Line baking sheets with parchment.
14. Cut the logs, using a serrated knife into slices 1/4 to 1/3 of an inch thick.
15. Place on cookie sheets 1 inch apart.
16. Bake for 10 to 12 minutes, reversing the pans front to back halfway through the baking time.
17. Cool on racks and store airtight.
Title: Red Wine Biscotti
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/8 salt
- 1 black pepper
- 1 1/4 red wine
- 3/4 olive oil
- 1 sesame seeds
- 1
Instructions:
1. Mix together sugar, flour, baking powder, salt and pepper in a large bowl. Add red wine and olive oil. Mix until smooth.
2. Divide dough in half and shape two logs, 10 inches long and 3 inches wide. Brush the tops with egg and sprinkle with seseame seeds.
3. Bake in preheated oven at 350F for 30 minutes. Let cool for 10 minutes. Slice each log into 1/2 inch slices with a serrated knife.
4. Turn off the oven, and place slices back on baking sheet. Let them crisp up in the oven as it cools.
Title: Mocha Butter Balls
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 salt
- 2/3 confectioners' sugar
- 1/3 instant coffee
- 1 butter
- 2/3 cream cheese
- 1 vanilla
- 2 pecans
- 1 confectioners' sugar
Instructions:
1. In large mixer bowl, combine all ingredients, except pecans and additional confectioner's sugar.
2. Blend well at low speed.
3. Stir in pecans.
4. Mix thoroughly.
5. Shape into balls, using a rounded teaspoon for each.
6. Place on ungreased cookie sheets.
7. Bake at 350 degrees for 15 to 18 minutes.
8. While warm, roll cookies in additional confectioner's sugar.
Title: Tyler's Ultimate Pumpkin Pie
Ingredients:
- 2 all-purpose flour
- 5 sugar
- 1/8 salt
- 12 unsalted butter
- 15 pumpkin
- 2 unsalted butter
- 1/8 salt
- 3 eggs
- 1/2 sugar
- 1 heavy cream
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 pecans
- 4 cranberries
- 2 1/3 amaretti
Instructions:
1. Make the crust: Combine the flour, sugar and a pinch of salt in a large bowl. Mix in the cold butter with a pastry blender or your hands until the mixture resembles coarse crumbs. Work in 3 tablespoons ice water until the dough holds together without being too sticky. If it’s still crumbly, add more ice water, 1 teaspoon at a time. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.
2. On a floured surface, roll out the dough into an 11- to 12-inch circle with a floured rolling pin. Ease into a 9-inch pie pan; press firmly into the bottom and sides. Trim the excess dough, then pinch the edges. Refrigerate until ready to fill.
3. Place a baking sheet on the bottom oven rack and preheat to 375°. Make the filling: Whisk the pumpkin in a bowl with the butter and a pinch of salt. Whisk in 3 eggs and the sugar. Stir in the cream, cinnamon and nutmeg. Pour the mixture into the pie shell. Lightly beat the egg white, then brush onto the pastry edges. Carefully place the pie on the preheated baking sheet, lower the oven temperature to 325° and bake until the pie is set but still jiggles slightly, about 50 minutes. Let cool completely.
4. Meanwhile, toast the pecans in a saute pan. With a knife coarsely chop the pecans, cranberries and cookies; sprinkle over the cooled pie.
5. Serves 6 to 8.
Title: Peanut Butter-Marshmallow Bites
Ingredients:
- 2 peanuts
- 1 1/2 sugar
- 2/3 evaporated milk
- 1/4 butter
- 1/4 salt
- 2 mini marshmallows
- 300 butter
- 2
- 1/2
Instructions:
1. Line a 8x8 pan with foil.
2. Sprinkle 1 cup of the peanuts over the bottom of the pan; set aside.
3. In a saucepan, heat together sugar, milk, butter,and salt, over med heat, stirring often; bring to a hard boil, then boil for 4-5 mins, stirring.
4. Remove from heat, then add mini marshmallows and peanut butter chips.
5. Beat vigorously for 1 minute to completely melt the marshmallows.
6. Pour into prepared pan, over peanuts.
7. Sprinkle with remaining peanuts.
8. Lightly press peanuts into mixture.
9. In a microwave safe bowl, melt the 2 cups of chocolate chips with 1/2 cup butter or margarine; mix very well to combine until smooth.
10. Pour the chocolate mixture on top.
11. Refrigerate about 2 hours until firm.
12. Cut into small squares.
Title: New England Indian Pudding
Ingredients:
- 1/4 cornmeal
- 2 milk
- 1/4 sugar
- 1/8 baking soda
- 1/2 salt
- 1/2 ginger
- 1/2 cinnamon
- 1/4 unsulphured molasses
- 1 milk
- 1/3 raisins
- 1/2 heavy cream
- 1 nutmeg
Instructions:
1. Gradually stir the corn meal into the hot milk.
2. Cook over low heat or in a double boiler over hot water about 15 minutes until thick, stirring constantly; remove from heat.
3. Blend together sugar through cinnamon and add to corn meal mixture.
4. Stir in molasses and cold milk.
5. Fold in raisins if using.
6. Bake in a buttered 1-quart casserole at 275°F 2 hours.
7. Serve warm topped with whipped cream, garnished with a dash of nutmeg.
Title: Rhubarb Almost Dump Cake
Ingredients:
- 1 fresh rhubarb
- 1/3 - 1/2 sugar
- 1 strawberry gelatin
- 1 water
- 1 butter
- 1/3
Instructions:
1. Heat oven to 350ºF.
2. Place rhubarb in a 13x9-inch baking dish; sprinkle with sugar and dry gelatin powder.
3. Combine cake mix, water and butter with a whisk until well blended. Pour over rhubarb and spread to completely cover.
4. Bake 35-45 minutes or until golden brown. Serve warm with cool whip or vanilla ice cream, if desired.
Title: Upside Down Pineapple Cake
Ingredients:
- 1 crushed pineapple
- 1 butter
- 1 brown sugar
- 1 cinnamon
- 18 water
- 1/4 eggs
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. Lightly spray cake pan and place on burner with 1 stick of butter.
3. As butter melts, add 1 cup of brown sugar.
4. Drain can of crushed pineapple (save the juice) and add crushed pineapple to butter-sugar mixture.
5. Take pan off burner and set to the side.
6. In mixing bowl combine 1 stick of butter (softened or melted), 1 tbs of cinnamon, 1 box of yellow cake mix, pineapple juice, applesauce, water, and eggs.
7. Pour cake mixture on top of butter-sugar-pineapple mixture.
8. Bake for 30-35 minutes.
Title: Cheesecake Brownies
Ingredients:
- 1 cream cheese
- 8 sugar
- 1/3 vanilla
- 1/2 egg
- 1
Instructions:
1. Prepare brownie mix as directed. Spread in 9 by 13 pan.
2. Mix cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.
3. Add egg and mix until well blended.
4. Pour cream cheese mixture over brownie mixture in pan.
5. Using a table knife or spatula cut through batter several times to create marbled effect.
6. Sprinkle with chocolate chips.
7. Bake at 350 degrees for 35 to 40 minutes or until cream cheese mixture is lightly browned.
8. Cool on wire rack.
9. Cut into squares to serve.
Title: Rocky Road Cake
Ingredients:
- 1 walnuts
- 1 seedless raisin
- 1 mini marshmallows
- 1 eggs
- 1 mayonnaise
- 4 water
- 1
Instructions:
1. Grease and flour 12 cup fluted tube pan.
2. In small bowl, mix first 4 ingredients.
3. In large bowl with mixer at low speed, beat together cake mix, eggs, real mayonnaise and water just until blended.
4. Increase speed to medium, beat 2 minutes.
5. Stir in nut mixture.
6. Pour in prepared pan, bake at 350 for 50 minutes or until cake tester inserted in center comes out clean.
7. Cool in pan 15 minutes.
8. Remove.
9. Cool on rack.
10. If desired, dust with confectioners sugar.
11. Makes 12 servings.
Title: Marshmallow Crispy Treats
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
Instructions:
1. Melt the butter in a large saucepan over low heat.
2. Add the mallows and cook until the mallows are melted and mixture is well blended, stirring constantly.
3. Remove from heat.
4. Add cereal immediately, mix until well coated.
5. Press into greased 13x9 pan.
6. Cool completely.
7. Cut into squares.
Title: Pecan - Peach Cobbler
Ingredients:
- 12 -15 all-purpose flour
- 1/3 ground nutmeg
- 1/2 sugar
- 3 butter
- 2/3 vanilla extract
- 1 1/2 pecans
- 2 sugar
- 1/2
- 5
Instructions:
1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
2. Unroll 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar over 1 piecrust; top with other piecrust. Roll to a 14- x 10-inch rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.
3. Bake at 475° for 20 to 25 minutes or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 tablespoons sugar and remaining 1/4 cup pecans over 1 piecrust; top with remaining piecrust. Roll into a 12-inch circle. Cut into 1-inch strips, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 tablespoons sugar. Bake 15 to 18 minutes or until lightly browned. Serve warm or cold with whipped cream.
Title: Dairy Free Coconut Rice Pudding
Ingredients:
- 1/2 basmati rice
- 2 light coconut milk
- 2 water
- 1/2 sugar
- 1 cinnamon
- 1 vanilla extract
Instructions:
1. Combine rice, coconut milk, water and sugar in saucepan.
2. Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
3. Take off heat, add cinnamon and vanilla.
4. Enjoy warm or chilled.
Title: Easy Peach Cobbler
Ingredients:
- 1 cinnamon
- 1.5 sugar
- 1/4 nutmeg
- 1 butter
- 1/8
- 1
Instructions:
1. Preheat oven to 350.
2. Place one pre-rolled pie crust for the bottom crust into an 8 in square pan, (or casserole dish), pinch and shape into place. Put in peaches and juice. Add sugar, cinnamon, and nutmeg.
3. Top with remaining pie crust, pinch and shape over bottom crust to seal. Brush with butter, cut slits and sprinkle lightly with sugar and cinnamon if desired.
4. Put in 350 oven and bake until brown and bubbly on top. (about 1 hour).
Title: Marlenka
Ingredients:
- 2 eggs
- 1/4 butter
- 1 sugar
- 2 honey
- 2 baking powder
- 5 all-purpose flour
- 225 sweetened condensed milk
- 3 eggs
- 2 honey
- 1/4 butter
- 1/2
Instructions:
1. For the cake
2. Add the sugar and honey stir until all melted and well blended.
3. Add the butter and mix well.
4. Add the egg, baking powder and mix well.
5. Add the flour bit by bit kneading well. Add the flour until still kneadable but slightly hard. It should not come apart. If it does (too much flour), add a bit of milk to fix. Or just as much as was necessary to make the dough non-sticky.
6. Separated the dough into 5 pieces, and with a floured rolling pin I rolled the sections into 5 squares equally square.
7. Baked each layer under 180 degree for 3 to 5 minutes, or until they became golden brown, then cool on an iron rack.
8. For the Filling.
9. Combine all the filling ingredients except nuts.
10. Bring cream to a boil and then let it cool.
11. Put filling between layers to ensemble the cake.
12. Sprinkle nuts on top layer after the last fifth layer of filling.
13. Melted chocolate drip to decorate.
14. It is best to let the cake rest and cool in the fridge for about 6 to 8 hours before serving.
Title: Marble Cake
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 vanilla
- 4 eggs
- 4 flour
- 4 baking powder
- 3/4 milk
- 1/4 sugar
- 3 milk
- 3 powdered sugar
- 2 fresh lemon juice
- 1/4 water
- 1/4
Instructions:
1. Heat oven to 350 F.
2. Grease a foil lined 2 1/2" to 3" by 15" loaf pan (long and thin).
3. Cream together the margarine and sugar till smooth.
4. Add vanilla and eggs.
5. Now add milk and flour a little at a time then add in baking soda.
6. Mix well, will be a slightly stiff mixture.
7. Now put 1/2 of the mixture in your loaf pan.
8. In the remaining mixture add 1/4 cup of cocoa, 3T. sugar and 3 T. milk
9. Mix well
10. Now put this chocolate mixture on top of the vanilla mixture and swirl a spatula thru it to marble
11. Bake for 1 hour and 10 minutes.
12. Just before cake is done mix the lemon juice, water and powdered sugar together to make a thin icing.
13. When cake is done remove foil and cake from pan, leaving foil under the cake.
14. Now while the cake is still warm drizzle the icing over the cake.
15. Enjoy
Title: Diplomatic Pudding
Ingredients:
- 1 raisins
- 1 eggs
- 4 vanilla
- 1/2 salt
- 2 ground cinnamon
- 1 milk
- 1 brandy
- 24 Kahlua
- 2 butter
- 1 sugar
- 1/2 water
Instructions:
1. In a food processor finely hop the bread and place in a large bowl.
2. Mix the remaining ingredients.
3. Stir well to dissolve the sugar.
4. Place the mixture in a caramel covered mold.
5. Cook in oven at 375°F for 1 hour.
6. Caramel:
7. Add a few drops of water to the sugar and dissolve until it turns light brown.
Title: Rose Bakes Eggnog Cheesecake With Gingersnap Crust
Ingredients:
- 12 sugar
- 1/4 cinnamon
- 1/4 salted butter
- 6 cream cheese
- 32 eggs
- 4 granulated sugar
- 1 1/2 all-purpose flour
- 1 1/4 cinnamon
- 3
- 1
Instructions:
1. Start by preheating your oven to 325°F and then making the crust. I used my blender to crush the gingersnaps, then poured them into a bowl and added the sugar, cinnamon and melted butter. Mix it all up until the crust is all soaked with butter!
2. Pour the crushed cookies into a 10" spring-form pan and up the sides at least an inch.
3. in a large mixing bowl, beat the cream cheese until very light and fluffy. Then add the eggs, one at a time, mixing after each addition and scraping down the sides as needed.
4. Next you’ll need to add in the eggnog and mix until smooth. After that, add the sugar, flour, and cinnamon. And yes… mix again until smooth and creamy.
5. Pour mixture into your crust and bake it for 1 hour, then turn the oven off and crack the oven door. Leave the cheesecake there for another hour. After that, you can move it to a cooling rack to come to room temp or cover it and move it directly to the frig.
6. cool and chill for 6-8 hours before serving.
Title: Stuffed Champagne Cupcakes
Ingredients:
- 1 unsalted butter
- 2 sugar
- 2 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 kosher salt
- 1/2 vanilla extract
- 1 sugar
- 5 sugar
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F. Insert gold liners into a medium cupcake pan; set aside.
2. In a bowl of a stand mixer with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. In a medium bowl, whisk to sift the flour, baking powder and salt.
3. Turn mixer speed to low and add the flour in 3 additions, alternating with the Champagne. Stir in the vanilla extract then remove the bowl from the stand mixer. Using a rubber spatula, fold in 1/3 of the whipped egg whites until completely combined, then add the remaining egg whites and fold until well incorporated.
4. Fill cupcake liners with batter 3/4 to the top and bake until set, about 22-24 minutes. Let cool completely on a wire rack.
5. Use a medium star piping tip to remove the center of the cake, making sure not to cut all the way through to the bottom. Alternately, use the tip of a small sharp knife to cut a hole in the middle of each cupcake, making sure to keep the sides and bottom intact. Remove the piece of cake and fill the hole with a spoonful of the mixed edible decorations. Replace cake to cover hole and use a pastry bag fitted with a medium star (Wilton 190) tip to pipe on frosting. Sprinkle the top with more sanding sugar and serve.
Title: No-Bake Rum-Raisin Balls
Ingredients:
- 1/3 dark rum
- 1/3 rolled oats
- 2 powdered sugar
- 3 walnuts
- 2/3 golden raisin
- 2/3 ground nutmeg
- 2/3 ground cinnamon
- 1/4 butter
- 1/4 granulated sugar
- 1/3
- 3
Instructions:
1. In a large bowl, combine rum and oats; cover and set aside 1 hour.
2. Add all remaining ingredients except granulated sugar; stir until well combined. Cover and refrigerate 1 hour.
3. Roll teaspoons of mixture into 1-inch balls. Place sugar in a small bowl. Roll balls in sugar, coating each generously.
4. Store 24 hours in an airtight container at room temperature before serving. May be stored in an airtight container for up to 10 days or freeze for longer storage.
Title: Basic Vanilla Custard
Ingredients:
- 2 milk
- 2 cornstarch
- 1/3 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Have eggs ready in a bowl, and set aside where it will be within reach.
2. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
3. Remove milk mixture from heat, preferably to a burner that's turned off.
4. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
5. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
6. Remove pan from heat and stir in vanilla.
Title: Chocolate Mocha Pudding
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 3 cinnamon
- 1/2 instant coffee granules
- 1/2 milk
- 2 butter
- 1 margarine
- 1 vanilla
Instructions:
1. Combine sugar, cocoa, cornstarch, cinnamon and coffee in an 8 cup measure cup or bowl.
2. Gradually stir in milk.
3. Microwave on high 5 to 6 minutes or until it starts to boil and thicken slightly (whisk twice).
4. Stir in butter and vanilla.
5. Place plastic wrap on surface of pudding.
6. Refrigerate at least 2 hours.
7. Whisk until smooth.
8. Serve in individual bowls or wine glasses.
Title: Blueberry Raspberry Crunch
Ingredients:
- 1 raspberry pie filling
- 1 walnuts
- 1 butter
- 1/2 margarine
- 1/2
Instructions:
1. In a bowl, mix together the blueberry and raspberry pie filling.
2. Pour into a greased 13x9 inch baking dish.
3. In another bowl, mix together the cake mix, walnuts, and butter until crumbly.
4. Sprinkle mixture over pie filling.
5. Bake at 375 degrees for 25-20 minutes or until filling is bubbly and topping is golden brown.
6. Best served warm; we spoon a little ice cream on top.
Title: Lemon Filled Dreams..cookies
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 1 vanilla
- 1 2/3 flour
- 1/3 sugar
- 1 1/2 cornstarch
- 1 lemon zest
- 1/4 salt
- 1 egg
- 3 lemon juice
- 1 butter
Instructions:
1. in bowl, cream butter and powdered sugar.then add vanilla.mix well.
2. gradually add flour, mix well to combine --
3. cover and refrigerate 30 minutes --
4. roll into 1" balls.
5. Place 2" apart on ungreased cookie sheet.using the end of a wooden spoon handle.make an indentation in center of each cookie --
6. bake at 350* for 12-14 minutes or lightly browned --
7. remove to rack to cool completely.
8. to prepare FILLING:.
9. combine sugar, cornstarch, lemon zest and salt in saucepan --
10. stir in beaten egg, lemon juice and butter till smooth.
11. cook over medium heat till thickened.
12. reduce heat, cook and stir 2 minutes.
13. cool.
14. spoon 1/2 tsp of filling into each cookie.
15. dust with powdered sugar.
Title: Eaten Mess
Ingredients:
- 3 caster sugar
- 175 raspberries
- 250 strawberries
- 250
Instructions:
1. Heat the oven to 130°C/110°C fan/Gas 1, line two baking trays with greaseproof paper.
2. Whisk the egg whites in a clean bowl until they form stiff peaks, gradually whisk sugar into egg whites until smooth and glossy.
3. Using a spoon spread evenly several small circles onto the baking trays.
4. Bake in the oven for around 30-40 minutes until they are crisp then leave to cool on a wire rack for 10 minutes.
5. Whip cream until moderately stiff, but be careful not to over whip.
6. Wash fruit and cut into bite size pieces.
7. Crush meringues up roughly into a large serving bowl and add cream and fruit, mix until fully incorporated.
8. Enjoy!
Title: Mayan Chocolate Dipped Strawberries
Ingredients:
- 1 fresh strawberries
- 1/2 cinnamon
- 1/2
- 1/4
Instructions:
1. Wash and dry your strawberries keeping the green tops on.
2. Melt the chocolate in a double boiler over a low simmer.
3. Stir in the espresso powder and cinnamon. Mix well.
4. When melted, remove the chocolate from the heat.
5. When chocolate is cool to the touch, dip strawberry tips in halfway up the strawberry.
6. Rest each strawberry on a plate then chill in the fridge allowing the chocolate to harden. (I usually set the strawberries upside down on the green stem part--they will stay in place up against the plates' edge).
7. Allow to chill about 30 minutes or more then serve!