lumicero/recipes-ing2inst huggingface dataset:
Title: Light Version Chocolate Cinnamon Mayo Cake
Ingredients:
- 1/2 flour
- 2 whole wheat pastry flour
- 1 sugar substitute
- 2 baking soda
- 2 baking powder
- 1 cinnamon
- 2 salt
- 1/2 water
- 1/2 powdered sugar
- 1 butter
- 1 margarine
- 2 low-fat cream cheese
- 1/4 - 3/4 vanilla
- 1/4 brewed coffee
- 4 -6
- 1
Instructions:
1. Pre-heat oven to 350.
2. Mix all ingredients in order given.
3. Pour into a greased and floured 13x9x2 pan.
4. Bake 30-35 minutes or until pick inserted in center comes out clean.
5. Let cool in pan placed on wire rack.
6. Cream sugar, cocoa, butter and cream cheese until smooth.
7. Add vanilla and coffee and whip until well blended.
8. Add more margarine & cream cheese if necessary to get spreadable consistency.
9. Leave cake in pan and spread frosting over top.
Title: Cappuccino Biscotti
Ingredients:
- 3/4 hazelnuts
- 3 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 3/4 granulated sugar
- 1 baking powder
- 1/4 salt
- 1/2 cinnamon
- 1/4 clove
- 1 instant espresso powder
- 1/2 instant coffee powder
Instructions:
1. Preheat oven to 350 F and place rack in center of oven.
2. Toast hazelnuts for 10 - 15 minutes or until the skins start to separate from the nut. Remove from oven and place in a clean tea towel to steam for about 5 minutes. Rub the hazelnuts in the towel to remove the skins. Let cool and then coarsely chop. Set aside.
3. Reduce oven temperature to 300F and line a baking sheet with parchment paper.
4. In a small bowl whisk together the eggs and vanilla extract. Set aside.
5. In the bowl of your electric mixer (or with a hand mixer) beat the flour, sugar, baking powder, salt, spices, and espresso powder until combined.
6. Gradually add the egg mixture and beat until a dough forms, add chopped nuts and chocolate chips about halfway through.
7. With floured hands divide the dough in half. On a lightly floured surface roll each half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
8. Transfer logs to the prepared baking sheet, spacing about 3 inches (7.5 cm) apart, and bake for about 35-40 minutes, or until firm to the touch (logs will spread during baking, giving the characteristic biscotti shape).
9. Remove from oven and let cool on a wire rack for about 10 minutes.
10. On a cutting board, with a serrated knife, cut each log crosswise, into 3/4 inch (2 cm) slices. Be careful when moving these to the cutting board to ensure the logs don't break.
11. Arrange the slices on the baking sheet, cut side up, and bake 10 minutes. Turn slices over, and bake another 10 minutes or until firm to the touch.
12. Remove from oven and let cool. Store in an airtight container.
Title: White Chocolate Bread pudding
Ingredients:
- 9 white chocolate
- 3 eggs
- 4 heavy whipping cream
- 6 milk
- 4 sugar
- 1
Instructions:
1. Preheat oven to 300.
2. Slice french bread into half inch round croutons and set aside.
3. In a large mixing bowl, combine eggs and egg yolks.
4. Whipe until well blended.
5. In a large saucepan, combine whipping cream, milk, and sugar.
6. Bring mixture to a low simmer, then add white chocolate.
7. Whisk until chocolate is completely melted.
8. Remove from heat and stir in whipped eggs.
9. Blend thoroughly to keep eggs from scrambling.
10. In a buttered 9 x 13 baking dish, place bread slices in 2-3 layers.
11. Pour half the the cream mixture over the bread and allow it to soak up most of the mixture before adding the rest.
12. Press the bread gently, allowing the cream mix to be evenly absorbed.
13. Cover the dish and let it soak at last 5 hours prior to baking.
14. Bake covered for 1 hour and then remove cover and bake another 45 minutes until top has browned.
15. Note: This is best if chilled overnight, then cut into squares and reheated in individual portions in the microwave.
16. Serve with caramel sauce.
Title: Marshmallow Frosting
Ingredients:
- 1/2 sugar
- 2 water
- 2 marshmallow creme
- 1 vanilla
- 1
Instructions:
1. In top of double boiler, combine sugar, water, and egg whites. Cook over simmering water, beating until soft peaks form.
2. Add marshmallow creme; beat until stiff peaks form. Remove from heat; beat in vanilla.
Title: Ponchatoula Strawberry and Brown Butter Shortcake
Ingredients:
- 2 strawberries
- 1 lemon, zest of
- 1 1/4 granulated sugar
- 3/4 unsalted butter
- 1 all-purpose flour
- 4 eggs
- 1 baking powder
- 1/4 salt
- 1/2 buttermilk
- 2 heavy cream
- 1/2 vanilla extract
- 1/4 confectioners' sugar
Instructions:
1. Bring a large saucepan with 1 inch of water to a simmer over medium-high heat. Stir the strawberries, lemon zest and 1/4 cup of the sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on top of the simmering pot (the bottom of the bowl shouldn’t touch the water). Reduce the heat to medium-low, and let the strawberries macerate over the simmering water for 20 minutes. Remove the bowl from the pot and refrigerate until chilled. (Note: The strawberry sauce can be made up to 1 day in advance.).
2. Preheat the oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Spray the pan with nonstick spray, then place the round piece of parchment into the bottom of the pan and spray one more time. Sprinkle a couple of spoonfuls of flour into the pan, tap and coat bottom and sides of the pan and discard any excess flour.
3. Cut the 1 1/2 sticks of butter into small pieces and melt in a medium saucepan over medium-high heat. Simmer, whisking often to incorporate any solids that sink to the bottom, until the butter is a golden-amber color and smells nutty, 4 to 6 minutes. Set the butter aside to cool.
4. To prepare the cake: In a large bowl, whisk eggs and 1 cup sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and continue by using an electric mixer to whip the eggs and remaining 1/4 cup sugar on high speed until the mixture is thick and pale in color (4 to 5 minutes more). Reduce speed to low and slowly (adding too quickly will cause mixture to separate) add in the cooled brown butter making sure to scrape in all of the brown bits.
5. Sift flour, baking powder and salt together. Using a whisk, gently fold in one-third of dry ingredients into the batter, then half the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into the prepared pan. Bake until the cake sides pull away from the pan and a toothpick inserted into the center comes out clean, about 25 minutes. If the cake appears to be browning too quickly, cover lightly with foil in the last 10 minutes of baking. Let cake cool on a wire rack for about 20 minutes before removing from pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.
6. For the Chantilly Cream: Pour the heavy cream into the bowl of a stand mixer, add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
7. Transfer the cake to a plate and slice into wedges. Serve topped with strawberries, sauce and a dollop of Chantilly Cream or slice each wedge in half horizontally and sandwich the halves with strawberries and sauce, then top with cream.
Title: Candied Cinnamon Apples
Ingredients:
- 4 apples
- 1/3 water
- 1/4 margarine
- 1 butter
- mint leaf
Instructions:
1. In 4qt saucepan, heat apples, water, candies and margarine to boiling, then reduce heat to medium.
2. Cover and cook 8-10 minutes or until apples are tender, turning apples occasionally and spooning syrup over apples to coat.
3. To serve, place apple on dish, spoon syrup over and around and if desired, insert a mint leaf into stem end for garnish.
Title: Crispy Orange Almond Cookies
Ingredients:
- 1 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 orange zest
- 1 flour
- 1/2 baking soda
- 2 1/3
- 1/2
- 1/4
Instructions:
1. In a mixing bowl, cream shortening and sugars.
2. Beat in egg, orange juice,peel and extract.
3. Combine flour and baking soda.
4. Gradually add to creamed mixture.
5. Stir in almonds.
6. Roll into 1" balls.
7. Place 2" apart on ungreased baking sheets.
8. Bake at 375 degrees for 8-10 minutes or until lightly browned.
9. Cool on wire racks.
Title: Pineapple Pie
Ingredients:
- 2 graham cracker pie crust
- 2 crushed pineapple
- 1 sweetened condensed milk
- 9 Cool Whip
- 1/4 lemon juice
Instructions:
1. Mix cool whip and condensed milk together with spatula.
2. Add lemon juice, mix well.
3. Drain pineapple and add to mixture.
4. Pour into pie shells and refrigerate for a least one hour.
Title: Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 2 milk
- 1 sweetened condensed milk
- 1 Cool Whip
- 5 bananas
- 1
Instructions:
1. Add half of the milk called for on the pudding box to the pudding mix (2 cups for a 5.1 oz box); beat well.
2. Add condensed milk to pudding; beat well.
3. Refrigerate at least 30 minutes.
4. Fold in Cool Whip until well incorporated.
5. Layer banana slices and wafer cookies with pudding in a serving bowl.
6. Chill until ready to serve.
Title: Apple Topped Kahlua and Cream Dessert
Ingredients:
- 4 Kahlua
- 1 tart apples
- 4 pecans
- 1/2 pecans
- 1/4 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 1/4 golden raisin
- 1 heavy cream
- 3 powdered sugar
- 1/2 vanilla extract
- pecans
Instructions:
1. Optional but SO worth it: Toast pecans in a skillet for a few minutes to release the oils and make them really yummy! They are done when you can start to smell them. Remove from skillet and reserve.
2. Add butter to skillet and add apple slices (peeled or unpeeled) and raisins if using. Saute until the apples begin to soften. Add brown sugar, cinnamon and reserved pecans and cook just until apples reach desired softness.
3. Meanwhile, slice cake into 8 slices about 1 inch thick or as desired. You will have cake left over- what a pity!
4. Using a pastry brush baste cake with kahlua using about 1 1/2 tsp per piece- or more if desired.
5. Beat cream, sifted powdered sugar, and extract in chilled bowl until stiff peaks form. Do not overbeat! (You will get great results if you place the bowl and beaters in the freezer for about 20 minutes before using them. Also make sure that your cream is very cold. I even put the sifted sugar and the extract in the refrigerator to chill!).
6. Top pound cake with warm apple topping and then a dollop of fresh whipped cream.
7. Sprinkle with additional pecans (chopped, broken or halves) to garnish if desired.
8. Enjoy!
Title: Italian Love Cake
Ingredients:
- 1 part-skim ricotta cheese
- 2 sugar
- 1 vanilla extract
- 1 eggs
- 4 instant chocolate pudding mix
- 1 milk
- 1
Instructions:
1. Prepare cake mix as directed on box.
2. Pour batter into lightly greased 9 x 13 pan and set aside.
3. Combine Ricotta, sugar, vanilla and eggs. Blend well.
4. Pour on top of the chocolate cake mix. It's ok if it doesn't flow to the sides of the pan, as it will distribute evenly after baking.
5. Bake at 350 degrees for 55-60 minutes.
6. Blend the pudding mix and milk until thick, and then fold in the whipped topping.
7. COMPLETELY COOL the cake. You can either spread the pudding mix on top and serve, or dollop some of the chocolate "mousse" on top of each piece served.
8. **I used 1% milk, part skim ricotta and sugar free whipped topping and it was fantastic. You may use full fat everything and I'm sure it would be even more rich and lovely**.
9. **Great thing for kids to make and watch bake in oven, as the chocolate cake will envelope the ricotta cheese mixture, after you cut it, the ricotta cheese will be in the center of the cake**.
Title: Pumpkin Cobbler.
Ingredients:
- 3 eggs
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/8 salt
- 1 1/2 cinnamon
- 1 ground ginger
- 1 vanilla extract
- 1 unsalted butter
- 1 1/4
- 1
Instructions:
1. Mix the first 8 ingredients together; pour into an ungreased 9x13 inch baking pan.
2. Sprinkle cake mix over the top; drizzle with butter.
3. Bake at 350 degrees F for 25 minutes.
4. Top with nuts; bake for an additional 15 minutes.
Title: Delicious Gluten Free Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 avocados
- 1 1/4 canola oil
- 2 baking soda
- 1/4 gluten free baking powder
- 1 sea salt
- 1/4 extra finely granulated sugar
- 1/4 light brown sugar
- 1/2 egg
- 1/2 vanilla extract
- 1 soymilk
- 1 1/2
- 1/2
- 2 -3
Instructions:
1. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
2. In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
3. In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
5. You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
6. Place in fridge for about 10 minutes.
7. Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
8. Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
9. The cookies will remain soft on the inside and crispy on the outside. A sure winner!
10. Makes 24 large cookies.
Title: Kix Bars
Ingredients:
- 3 chocolate chips
- 0.5 mini marshmallows
- 0.5 butter
- 3
Instructions:
1. In microwave safe bowl melt together the butter, marshmallows, and chocolate chips (about 2 minutes), then stir til mixed well.
2. Slowly add cereal and fold it into the mixture, you can use more or less of the kix, depending on how chocolatey you want them to be.
3. Drop by large spoonfuls onto waxed paper (spray with pam first for best results) and stick in the refrigerator.
4. Chill for one hour or longer depending on when you want to eat them.
Title: Cider Cake With Dark Caramel Nut Frosting
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 eggs
- 3 1/2 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 ground cloves
- 1/2 ground cinnamon
- 1 cider
- 1 dark brown sugar
- 1/3 butter
- 1/2 pecans
- 1/2 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat the oven to 350*.
2. in a large mixer bowl, cream the butter and sugar for 3 minutes.
3. in a small bowl, beat the egg yolks throughly, and add to the butter mixture.
4. sift together the flour, baking soda, baking powder, salt, cloves, and cinnamon.
5. add this to the butter mixture alternately with the cider, beginning and ending with the flour.
6. in a large mixer bowl, beat the egg whites until stiff and fold into the batter with a rubber spatula.
7. pour the batter into a greased 9x13" pan and bake for 30 minutes or until cake just shrinks away from the sides of the pan and the top springs back when touched with your finger.
8. while the cake is baking, prepare the frosting, in a small saucepan, combine the brown sugar, cream and butter.
9. bring the mixture to a boil over medium heat and cook for 5 minutes.
10. whisking all the time.
11. lover the heat if necessary -- stir in the nuts and vanilla and keep warm.
12. as soon as the cake is removed from the oven -- pour the warm caramel over the top --
13. let the cake cool in the pan before cutting into squares and serving.
Title: Caramelized Banana with Rum Sauce
Ingredients:
- 2 unsalted butter
- 1 banana
- 2 brown sugar
- 2 rum
- 2 water
- 1/8 nutmeg
- 1/8 cinnamon
- 2 vanilla ice cream
Instructions:
1. Melt butter in a 10" heavy skillet over moderately high heat until foam subsides, then saute banana, cut sides down, shaking skillet, 1 minute.
2. Remove skillet from heat (away from flame) and sprinkle brown sugar around banana.
3. Return skillet to heat and continue to saute, shaking skillet occasionally, until sugar begins to melt, about 30 seconds.
4. Add water, nutmeg, cinnamon, rum and a pinch of salt and cook over moderate heat, shaking skillet occasionally, until sauce is slightly thickened, 1-2 minutes.
5. Serve banana hot, sprinkled with nuts.
Title: Cherry Clafoutis
Ingredients:
- 3 eggs
- 1/3 flour
- 4 creme fraiche
- 6 milk
- 3 lemon peel
- 1 salt
- 1 brandy
- 1 -2 sweet cherries
- 1 butter
- 1
Instructions:
1. Preheat the oven to 350F or 180°C.
2. Place the eggs and sugar in a large bowl and mix together. Sift the flour into the egg mixture and whisk well. Stir in cream (or crème fraîche), milk, zest, salt and brandy. Rest for 10 minutes.
3. Lightly butter a large baking dish and sprinkle with sugar to coat. Scatter the cherries in the dish, then pour in the batter.
4. Bake for 20-30 minutes, until it is light brown and firm in the middle. Remove from the oven and allow to cool a little before serving.
5. Good with whipped cream.
Title: Baked Fruit
Ingredients:
- 1 pear
- 1 plum
- 3 brown sugar
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 vanilla
- 1 butter
- 1/4 margarine
- low-fat plain yogurt
Instructions:
1. Preheat oven to 450*.
2. Place fruit in a well greased 11 x 7-inch oven proof dish.
3. In a small bowl, combine brown sugar, cinnamon and nutmeg and sprinkle over fruit Drizzle with vanilla and dot with butter or margerine.
4. Toss to combine all the ingredients.
5. Bake for 10-15 minutes, (turning fruit over halfway thru the total baking time) or until sugar starts to caramelize and fruit begins to brown.
6. Serve warm.
7. Drizzle with the yogurt if you like.
Title: Lenora S Pear Apple Crisp.
Ingredients:
- 6 pears
- 2 apples
- 2 flour
- 2 brown sugar
- 2 lemon juice
- 1/4 cinnamon
- 1 brown sugar
- 1/2 flour
- 1/3 butter
- 1/3
Instructions:
1. Peel And Core Apples & Pears Cut into 1 inch cubes. Add them to Flour, Brown Sugar,Lemon Juice and Ciinnamon mix and spread into a square baking pan.
2. Whisk Oats,Brown Sugar, Flour, Drizzle melted Butter into dry ingredients.
3. toss with fork till crumbly.Sprinkle over Pear Mixture.
4. Bake 350 for 1 hours.
Title: Pear Snow Mould
Ingredients:
- 1 evaporated milk
- 1 pears
- 1
Instructions:
1. Chill the milk Overnight in the Fridge or a while in the freezer.
2. Drain Pears and bring the Syrup to the boil.
3. Use to make the Jelly.
4. Puree pears and stir them into the jelly.
5. Beat milk into a thick foam and beat it into the Pear mixture.
6. Pour the mixture into a Glass dish and refrigerate to set.
7. Decorate as Desired.
Title: Serbian Apple Peta
Ingredients:
- 1 butter
- 2 3/4 all-purpose flour
- 3 sugar
- 3 sour cream
- 3 sugar
- 3/4 cinnamon
- 1/2 nutmeg
- 1/2 apples
- 12 walnuts
- 1/2
Instructions:
1. Prepare the pastry by combining the flour and butter in a bowl; mix using your fingers. Add the 3 tablespoons of sugar, egg yolks, and sour cream and mix to form a stiff dough. Divide into 2 portions. On a lightly floured surface, roll out 1 portion to fit a 9x13 pan. Roll out other portion for top.
2. Heat the oven to 350 degrees. Prepare the filling by mixing the apples, 3/ cups of sugar, cinnamon and nutmeg, and toss lightly to coat.
3. Spoon filling into the pastry lined pan, top with remaining pastry, and seal and flute edges. Prick top crust with a fork and sprinkle with walnuts.
4. Bake at 350 degrees for 45 minutes. Cool. Cut into squares.
Title: Fig Cranberry Matrimonial Slice
Ingredients:
- 1 dried figs
- 2 cranberries
- 3/4 brown sugar
- 3/4 flour
- 1 oats
- 1 brown sugar
- 2/3 baking soda
- 1/4 salt
- 1/4 butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. FILLING.
3. Comine figs, cranberries, sugar, and OJ in a saucepan and bring to a boil over med heat. Simmer, stirring often, for about 10 minutes or until the berries burst and the mixture becomes thick and jam-like. Remove from heat and set aside.
4. BASE / TOPPING.
5. In a large bowl combine the flour,oats, brown sugar, baking soda, and salt.
6. add the butter and mix it in with a fork or your fingers until the mixture is well combined and crumbly (Mixture could also be pulsed in a food processor until well combined).
7. Press half the mixture in an 8x8 pan that has been sprayed with cooking spray.
8. Spread the filling over the bottom layer and sprinkle it with the remaining crumbs then bake for 30 to 35 minutes, until pale golden and bubbly around the edges.
9. Cool on a wire rack and cut into 16 squares!
Title: Elise's Moroccan Sugar Cookies
Ingredients:
- 1 sugar
- 1 unbleached flour
- 3 walnuts
- 1/3 eggs
- 2 vanilla extract
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Flour an ungreased cookie sheet.
3. Place oil & sugar, eggs & vanilla in large bowl.
4. Mix well.
5. Gradually add flour once cup at a time.
6. Blend in nuts.
7. When dough feels smooth roll dough into small balls.
8. Place small balls on cookie sheet.
9. Sprinkle with cinnamon.
10. Place a walnut piece on top.
11. Bake 10 – 15 minutes. Cookies should be off-white (not brown).
Title: Lavender and Mint Pannacotta
Ingredients:
- 1/8 cold water
- 1 1/4 gelatin
- 1 1/2 heavy cream
- 1/3 sugar
- 1 vanilla extract
- 1/2 dried lavender blossoms
- 1/4
Instructions:
1. Stir the gelatin into the 1/8 cup of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves.
2. In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refrigerate for at least 5 hours.
Title: Peanut Butter Swirl Chocolate Brownies
Ingredients:
- 1/4 butter
- 1/3 cold water
- 3/4 granulated sugar
- 3/4 eggs
- 1/4 canola oil
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 creamy peanut butter
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350. Line a 9x9x2-inch baking pan with foil, extending foil up over the edges of the pan. Lightly coat foil with nonstick cooking spray. Set aside.
2. In a medium saucepan, melt butter over low heat; remove from heat. Whisk in sugar and 1/3 cup cold water. Whisk in egg, oil, and vanilla until combined. Stir in 1 cup of the flour and the baking powder until combined. (Batter will be thin at this point). Place peanut butter in a small bowl; gradually whisk in 1/2 cup of the batter until smooth. Set aside. In another small bowl, combine the remaining 1/4 cup flour and the cocoa powder; stir into the plain batter. Stir chocolate pieces into chocolate batter; pour into prepared pan.
3. Drop peanut butter batter in small mounds over chocolate batter in pan. Using a thin metal spatula, swirl the batters together. Bake 20-25 minutes or until top springs back when lightly touched and a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Cut into 20 bars.
4. Notes: If using Sugar Substitutes - Follow package directions to use product amount equivalent to 3/4 cup sugar. Decrease baking time to 15-18 minutes.
5. Flour Substitutes: 3/4 cup whole grain oat flour, whole grain corn flour, or white bean flour for 3/4 cup of the all purpose flour. Or substitute 1/2 cup full fat almond meal/flour for 1/2 cup of the all purpose flour. Or substitute 1 1/4 cups high fiber flour or gluten-free baking flour (if using gluten-free baking flour, increase water to 1/2 cup) for all of the all purpose flour. If using two flours, stir them together before adding to recipe.
Title: Black Bottom Cupcakes
Ingredients:
- 3 flour
- 2 sugar
- 1 salt
- 2 baking soda
- 1/2 cocoa powder
- 2 water
- 1 vinegar
- 2 Ener-G Egg Substitute
- 1 sugar
- 1 chocolate chips
- 1/2
- 1
Instructions:
1. Sift together the first 5 ingredients.
2. Then add the water, oil and vinegar.
3. Beat well.
4. In separate bowl, mix the cream cheese, egg sub and sugar on low speed until smooth.
5. Fold chocolate chips in.
6. Heat oven to 350 degrees.
7. Fill cupcake tins 1/2 full with batter.
8. Add 1 tbsp filling.
9. Bake for 20 minutes.
10. Let cool in tin and remove when set.