lumicero/recipes-ing2inst huggingface dataset:
Title: Macerated Berries With Pastry Crisps
Ingredients:
- 1 1/2 caster sugar
- 1 vanilla yogurt
- 2 strawberries
- 260 raspberries
- 750 icing sugar
- 360
- 2
Instructions:
1. Preheat oven to 190C (fan forced).
2. Line 2 baking sheets/trays with baking paper.
3. Using a 5.5 cm star shaped pastry cutter, cut out 16 shapes from the pastry sheets and place on baking trays.
4. Brush the pastry stars with eggwhite and sprinkle the caster sugar over and then bake for 8-10 minutes or until the pastry is light golden brown and then transfer to a rack to cool.
5. Macerated Berries - Put the strawberries, raspberries, schnapps, orange juice and icing sugar in a large bowl and toss to combine, cover and set aside for 30 minutes to macerate.
6. Divide the berries and juice between dishes and top each with yoghurt and serve with the pastry crisps.
Title: Cherry Almond Bundt Cake
Ingredients:
- 3 unsalted butter
- 2 cake flour
- 1 1/4 sugar
- 1 1/2 cornstarch
- 3 sweet cherries
- 2 lemon zest
- 1 baking powder
- 1 1/4 baking soda
- 2/3 salt
- 2 1/2 canola oil
- 1/2 vanilla extract
- 1/2 eggs
- 3 powdered sugar
- 2 1/2 water
- 2 water
- 1 1/4 salt
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°; brush the inside of a 10-cup Bundt pan thoroughly with melted butter and dust it lightly with flour (use a pastry brush to help distribute the flour and tap out any excess).
2. In a medium saucepan, combine 1/4 cup sugar with the cornstarch; stir in the cherries, orange juice, lemon zest, and 1/4 teaspoon almond extract.
3. Bring to a boil over med-high heat and cook, stirring occasionally, for 5-7 minutes, or until the mixture has thickened considerably and reduced to about 1 cup.
4. Whisk the cake flour, almond flour, baking powder, baking soda, and salt in a bowl until well combined.
5. In the bowl of a stand mixer fitted with paddle attachment, beat the butter with the remaining 1 cup sugar and the canola oil on medium-low speed for 2-3 minutes, until light and fluffy.
6. Beat in the vanilla and remaining 1 teaspoon almond extract.
7. Add the eggs, one at a time, beating well after each addition.
8. With the mixer on low, add the flour mixture (in three increments) alternating with the yogurt (in two increments), beginning and ending with flour and beating until just incorporated.
9. Pour a little more than half of the batter into prepared pan.
10. Spoon the cherry mixture directly on top of the batter, then pour the remaining batter over the cherries.
11. Using a knife, swirl the batter and cherries together.
12. Bake for 50-60 minutes, until a toothpick comes out with no crumbs (it may have cherries on it).
13. Let the cake cool completely in the pan on a wire rack.
14. Carefully run a knife around the edges of the pan and the center tube to loosen the cake from the sides.
15. Invert the pan onto a serving plate.
16. Make the glaze-whisk the powdered sugar, almond extract, water, and salt in a small bowl until smooth.
17. Drizzle the glaze over the cake, then sprinkle with sliced almonds.
18. The cake will keep in an airtight container at room temperature for up to 2 days.
19. The unglazed cake will keep, wrapped well in a layer of plastic wrap and a layer of foil, in the freezer, for up to 2 weeks.
Title: Austerity Bread Pudding
Ingredients:
- 6 sugar
- 2 suet
- 2 egg
- 1 ground mixed spice
- 2 sultanas
- 8
Instructions:
1. Pre-heat oven to 160 degrees C.
2. put slices of bread into a bowl and pour boiling water over them to cover them.
3. Leave to soak for 15 minutes.
4. Drain bread and squeeze out excess water.
5. mush it all up with a wooden spoon or in a food processor.
6. Add other ingredients and mix well.
7. Grease a shallow baking tin and pour in mixture.
8. Bake for approximately 1 hour until the top is browned and a knife comes out clean (you may sprinkle sugar on the top 3/4 of the way through if you like).
9. Serve hot with English Custard or cool and serve in slices.
Title: Tropical Fruit Pudding Pie
Ingredients:
- 1 prepared graham cracker crust
- 1 vanilla pudding mix
- 6 vanilla yogurt
- 2 bananas
- 2 lemon juice
- 1 kiwi fruits
- 2 strawberry
Instructions:
1. Stir yogurt into pudding. Pour into pie crust.
2. Chill 2 hours.
3. Arrange banana slices around the outer edge of the pie, then the kiwis, then the strawberries.
4. Brush evenly with preserves.
5. Chill pie another 2 hours.
Title: My Vanilla, Banana Coconut Dessert
Ingredients:
- 1 1/2 vanilla extract
- 4 bananas
- 6 artificial sweetener
- 1 sweetened coconut
- 6 non-fat vanilla yogurt
Instructions:
1. Mash up the bananas.
2. Mix together vanilla, sweetner, and yogurt and add to the bananas.
3. Crush up the saltine crackers and add to the mixture.
4. Stir together very well and place on frying pan.
5. Fry, stirring constantly until the mixture starts to brown. If it starts to stick, add a little bit of water.
6. Use a spoon to scoop up balls of the mixture and make into spheres about 1-2 inches in diameter.
7. Roll in coconut shavings or sprinkle on top.
Title: Mexican Sugar Cookies (Polverones)
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 milk
- 1 vanilla
- 1 baking powder
- 1 ground cinnamon
- 1 1/2 - 1 3/4 all-purpose flour
- 1 granulated sugar
- 1
Instructions:
1. Preheat oven to 325.
2. Spray cookie sheets with non stick cooking spray.
3. Cream butter, powdered sugar, milk, vanilla, and half of cinnamon (1/2 tsp.) Add 1 1/2 cups flour and baking powder.
4. Mix until well blended.
5. At this point you may add additional flour if dough is too sticky.
6. Roll dough into 1 1/4 inch balls.
7. Place on cookie sheet.
8. Flatten each ball with a glass coated with granulated sugar.
9. Bake 20-25 minutes until edges are golden brown.
10. Let stand 3-4 minutes before coating with following mixture.
11. Combine granulated sugar, grated chocolate, and remaining cinnamon in a small bowl.
12. Stir to combine.
13. Coat cookies with sugar, chocolate and cinnamon mixture on both sides.
14. Allow cookies to cool.
Title: Layered Brownies
Ingredients:
- 4 butter
- 1 margarine
- 2 sugar
- 4 eggs
- 1 all-purpose flour
- 1 pecans
- 1 butter
- 1 powdered sugar
- 1/4 half-and-half
- 2 vanilla extract
- 4 butter
- 1/4
Instructions:
1. Microwave chocolate and butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Add sugar and eggs, stirring until blended. Stir in flour and chopped pecans. Pour into a lightly greased, aluminum foil-lined 13- x 9-inch pan.
2. Bake at 350° for 20 to 23 minutes. Cool on a wire rack 1 hour.
3. Spread cooled brownies with Vanilla Cream Topping; chill 45 minutes. Pour Brownie Glaze over Vanilla Cream Topping, and spread evenly. Chill 1 hour. Let stand at room temperature 15 minutes; cut into 1-inch squares.
4. Vanilla Cream Topping: Stir together butter, sugar, half-and-half, and vanilla until smooth.
5. Brownie Glaze: Microwave chocolate squares and butter in a 1-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
Title: Mom's Frosting
Ingredients:
- 1 powdered sugar
- 1/4 salt
- 1/4 2% low-fat milk
- 1 vanilla extract
- 1/2 margarine
- 1/2 cocoa powder
Instructions:
1. Beat all ingredients until smooth.
2. Thin with a little milk, if needed.
3. Makes enough to frost an 8" 2 layer cake.
Title: J's Applesauce Sugar Cookies
Ingredients:
- 2 flour
- 3/4 sugar
- 1 baking powder
- 1/4 applesauce
- 1/2 vanilla extract
- 1
Instructions:
1. Mix dry flour, sugar and baking powder in one bowl.
2. Mix other stuff in another bowl.
3. mix bowls together.
4. make cookies.
5. bake at 350 for 10 minutes.
Title: Metz Cake
Ingredients:
- 4 eggs
- 1 caster sugar
- 1 flour
- 1 creme fraiche
- 4
Instructions:
1. Preheat oven to 375°F
2. Butter an eight-inch round cake pan.
3. Beat the eggs and sugar until the mixture is pale in color.
4. Sift the flour and blend inches
5. Add the cream and chocolate and mix well.
6. Pour the batter into the prepared pan and bake for 45 minutes or until a tester inserted in the center comes out clean.
7. Turn the cake out onto a rack and cool completely before serving.
Title: Deck the Halls Biscotti
Ingredients:
- 1
- 16
Instructions:
1. Melt the Dove Brand Miniatues in a bowl set over a saucepan of boiling water. Stir the mixture as it melts. When the mixture is shiny and smooth, turn off the heat.
2. Using a table knife, spread half the biscotti with the chocolate.
3. Set it on the baking sheet lined with parchment, foil, or plastic wrap.
4. Sprinkle with M&M'S Dark Chocolate Candies for the Holidays.
5. Set aside until the chocolate hardens.
Title: Panettone Bread Pudding
Ingredients:
- 1 eggs
- 8 sugar
- 1 1/2 vanilla
- 2 1/2 salt
- 1 1/4 water
- 1/2 dark brown sugar
- 1/8 cinnamon
- 1
- 2
- 1/2
Instructions:
1. BREAD PUDDING:
2. Lightly butter a 9x13 baking dish.
3. Arrange the cut bread cubes in prepared dish.
4. In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
5. Pour the custard over the bread crumbs and press to gently submerge.
6. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
7. Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
8. Cool slightly.
9. Spoon into bowls, drizzle with warm syrup and serve.
10. CINNAMON SYRUP:
11. Combine the water and brown sugar in a heavy saucepan.
12. Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
13. Remove from the heat and whisk in the cream and cinnamon.
14. Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
Title: Pirates Golden Treasure Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 ground allspice
- 1/4 ground cinnamon
- 1 1/4 ground cloves
- 1/4 fresh ginger
- 1/4 - 1/2 ground nutmeg
- 1/4 ground mace
- 1/4 salt
- 1/4 eggs
- 3 sour cream
- 1/3 evaporated milk
- 1 golden raisin
- 1/3 vanilla ice cream
- 1/8 - 1/4 butter
- 1 brown sugar
- 3/4 ground cinnamon
- 1 vanilla extract
- 1/2 - 1 dark rum
- 3
- 1
- 1/2
Instructions:
1. Spice Cake:
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Generously grease and flour a Bundt cake pan.
4. In a large bowl, mix together the cake mix, pudding mix, spices and salt, mix well.
5. Now add the eggs, sour cream, evaporated milk, vegetable oil and beat for 2 minutes, make sure it is well blended, then mix in the raisins and spread evenly into the prepared pan.
6. Bake for 38 to 43 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Make sure to check cake at the 35 minute mark to see if it is neccessary to continue baking.
7. Let the cake cool in the pan on a wire rack for 10 minutes and then invert the baked cake onto the rack and allow too cool completely.
8. Golden Peaches in Rum Sauce:
9. While the cake is baking start the sauce, put a saute pan on medium heat and melt the butter.
10. Now, add reserved peach juice, sugar, cinnamon and vanilla, stir until dissolved.
11. When dissolved add the peaches and rum and cook until sauce is thickened, about 6 -10 minutes.
12. Remove from heat and cool slightly. May be served warm or at room temperature.
13. When ready to serve, slice the cake, add a scope of vanilla ice cream if using and cover with the golden peaches in rum sauce.
Title: Very Berry Fruit Cups
Ingredients:
- 12 1/2 gelatin
- 1/2 cold water
- 1 strawberry
- 3/4
Instructions:
1. Boil 3/4 cup water.
2. Stir boiling water into dry gelatin mix in medium bowl at least 2 minutes until completely dissolved.
3. Add enough ice cubes to cold water to measure 1 1/4 cups.
4. Add to gelatin; stir until slightly thickened.
5. Remove any unmelted ice.
6. Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites.).
7. Add pureed strawberries; stir.
8. Pour evenly into 6 dessert dishes.
9. Refrigerate 2 hours or until firm.
10. Garnish with cool whip.
Title: The Ultimate Cookies
Ingredients:
- 2 butter
- 4 flour
- 2 baking soda
- 2 sugar
- 5 oatmeal
- 24 chocolate chips
- 2 brown sugar
- 1 salt
- 8 eggs
- 4 baking powder
- 2 walnuts
- 3 pecans
- 2 vanilla
Instructions:
1. Measure oatmeal and blend in a blender to a fine powder.
2. Cream the butter and both sugars.
3. Add eggs and vanilla.
4. Mix together with flour, oatmeal, salt, baking powder, and soda.
5. Add chocolate chips, Hershey bar, and nuts.
6. Roll into balls, and place 2" apart on a cookie sheet.
7. Bake for 10 mins., at 375.
Title: Versatile Vanilla Icing
Ingredients:
- 2 icing sugar
- 1 vanilla essence
- 3 boiling water
- 50 butter
Instructions:
1. sift flour into medium bowl.
2. add hot water.
3. add butter into bowl.
4. when at the right consistency, add butter.
Title: Donut Bread Pudding With Butter Rum Sauce
Ingredients:
- 2 sweetened condensed milk
- 1 eggs
- 2 raisins
- 2 salt
- 1 ground cinnamon
- 1 butter
- 1 -2 confectioners' sugar
- 1/2 rum
- 1
- 2
Instructions:
1. For the pudding, cube donuts and place in large casserole dishes coated with cooking spray.
2. Combine all other pudding ingredients and pour over donuts. Let sit for 10 - 15 minutes so that the donuts soak up the custard/fruit mixture.
3. Bake pudding at 350 degrees for about an hour.
4. For the butter rum sauce, melt butter and slowly add confectioners sugar and rum. Heat until bubbly and serve over pudding.
Title: The Best Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/4 margarine
- 2 butter
- 1 milk
- 4 vanilla
- powdered sugar
Instructions:
1. Beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
2. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
3. Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.
Title: Summer Berry Lemon Layer Cake
Ingredients:
- 2 3/4 all-purpose flour
- 5 cornstarch
- 2 1/2 baking powder
- 1 kosher salt
- 1 unsalted butter
- 1 1/2 sugar
- 1 vanilla extract
- 4 eggs
- 3/4 milk
- 1 1/2 lemon zest
- 1/4 lemon juice
- 1 cider vinegar
- 6 raspberries
- 6 strawberries
- 4 water
- 1/4 cornstarch
- 2 sugar
- 2 strawberries
- 3 blackberries
Instructions:
1. Making the Cake:
2. Preheat oven to 350°F Butter and flour two 9 inch cake pans. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat together butter and sugar with an electric mixer or by hand until light and fluffy, approx 3 minutes or so. Beat in the vanilla and vinegar. Beat in eggs, one at a time, followed by half of the flour mixture. Add the milk and beat in the remaining flour mixture. Beat in the lemon juice and lemon zest.
4. Pour the batter into prepared cake pans.
5. Bake until lightly golden and a chopstick inserted into middle of the cake comes out clean, about 15-20 minutes. Let cake cool on a wire rack.
6. Meanwhile, make the frosting (for frosting 1). In a large bowl, beat together butter, 6 cups of confectioner's sugar, half 'n' half, lemon juice, and lemon zest with a whisk until incorporated. Continue to beat for 3 minutes, or until frosting begins to get fluffy. At this point, taste the frosting. If desired, add remaining two cups of confectioner's sugar in 1/2 cup increments, tasting for preferred sweetness. Continue to beat frosting until thick and fluffy, about 3 minutes. Set to cool.
7. For Frosting 2; In a mixer bowl, whisk the egg whites, cider vinegar, sugar and vanilla until well combined (not until stiff, that will be later). Incorporate the water.
8. Fill a saucepan with water about (2-3 cups). The saucepan should be large enough for the mixer bowl to “rest in it” but without touching the bottom of the saucepan.
9. When the water is shimmering place the bowl in the sauce pan and whisk the mixture. Be sure to watch that th mixture does not boil. Whisk until all the sugar is dissovled and remove from the saucepan.
10. Place the bowl in the kitchen mixer with the whisk attachment on. Whisk the meringue frosting until stiff peaks forms and has a glossy look. This can take up to 12-15 minutes or more. Refrigerate until needed.
11. To make the jam; In a food processor (or in my case, ninja blender), puree the raspberries and 4 oz strawberries. In a small saucepan add the berry puree, water, and sugar. Stir with a wooden spoon until it begins to warm slightly (it will bubble slightly at the sides) and whisk in cornstarch. Cook until the jam thickens and pour into a bowl to cool. Refrigerate until needed.
12. To assemble the cake: Place first layer of cake on a stand or plate. cover evenly with jam and top with sliced strawberries (top with even amount of frosting if using). Place second layer of cake on top of first. Frost the top (with one of the frostings) and sides evenly with remaining frosting. Decorate the top of the frosted cake with blackberries and strawberries. Refrigerate and store for up to a week.
Title: Fudge-Filled Peanut Butter Cookies
Ingredients:
- 1/2 creamy peanut butter
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 1/3 flour
- 1 baking powder
- 1/2 baking soda
- 1 creamy peanut butter
- 1/4
Instructions:
1. Heat oven to 375°F
2. In large bowl, beat 1/2 cup peanut butter, the shortening, sugar and brown sugar with mixer on medium speed until fluffy.
3. Beat in egg until smooth.
4. Beat in flour, baking powder and baking soda.
5. Shape dough into 48 one-inch balls.
6. On ungreased cookie sheet, place balls 1 inch apart.
7. Flatten balls to 1/4 inch thickness by pressing with a fork in a crisscross pattern.
8. Bake 4-8 minutes or until bottoms are golden brown.
9. Remove from cookie sheet to wire rack.
10. Cool completely, about 30 minutes.
11. In small microwavable, microwave chocolate chips uncovered on High about 1 minute or until softened; stir until smooth.
12. Stir 1/4 cup peanut butter into chocolate until smooth.
13. Cool to room temperature or until thickened.
14. Sandwich pairs of cookies, bottoms together, with 1 t. chocolate mixture.
15. Let stand about 1 hour or until chocolate is firm.
Title: Poached Apricots With Greek Yogurt
Ingredients:
- 125 water
- 1 1/2 sugar
- 1/8 honey
- 1/2 rose water
- 1/2 cardamom pods
- 2 fresh lemon juice
- 1 pomegranate seeds
- 1/2
- 7
Instructions:
1. Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
2. Preheat oven to 300 F (150 C).
3. Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
4. Add the apricots once it comes to a boil.
5. Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
6. Cook for 1 and a half hours.
7. Remove from oven and allow to cool in the syrup.
8. Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.
Title: Pear Cranberry Crisp
Ingredients:
- 6 pears
- 1 cornstarch
- 1/2 fresh cranberries
- 1/2 maple syrup
- 1/4 vanilla extract
- 1 ground ginger
- 3/4 sea salt
- 1/8 oats
- 3/4 whole wheat pastry flour
- 3/4 sugar
- 1/4 pecans
- 1/4 butter
- 1/4 vanilla extract
- 1 sea salt
- 1/4
Instructions:
1. Preheat oven to 375°.
2. To prepare filling, place the pears in a large bowl. Sprinkle with cornstarch; toss well to coat.
3. Stir in cranberries and next 5 ingredients (cranberries through 1/8 teaspoon salt).
4. Spoon pear mixture into a 2-quart baking dish coated with cooking spray.
5. To prepare topping, combine oats and remaining ingredients, tossing until moist.
6. Sprinkle topping in an even layer over pear mixture. Cover with foil; bake at 375° for 40 minutes.
7. Uncover and bake an additional 20 minutes or until topping is golden and fruit mixture is bubbly.
Title: Baklava
Ingredients:
- 3 sugar
- 1/2 ground cinnamon
- 1 1/2 filo pastry
- 2 unsalted butter
- 1/2 rose water
- 1 clove
- 1 honey syrup
- 1 1/2 lemon juice
- 1 lemon rind
- 1 sugar
- 1 water
- 2 cinnamon stick
- 1 cloves
- brandy
Instructions:
1. Bake at 325 until light golden brown.
2. Chop nuts in blender until finely ground. Mix in the sugar and ground cinnamon, set aside.
3. Brush bottom of a cookie sheet with a little melted butter (I leave the paper wrapper around the filo and place a slightly damp towel over the filo to keep it moist).
4. Place one filo sheet on working surface and with a pastry brush gently brush with the melted butter as quickly as possible.
5. Repeat the process with two more sheets of filo.
6. Sprinkle with nut mixture covering all but about one inch on the long side of the filo sheets and about 1/2 inch on the sides.
7. Roll from long end to long end, and fold the ends.
8. Then place seam side down on the baking sheet.
9. Sprinkle with rose water (if you don't have rose water, plain water will do, but very lightly sprinkle and brush lightly with butter).
10. Cut on a slant through the top layer to mark 1 1/4 to 1 1/2 inch pieces and place a whole clove in the top of each piece. Bake until light golden brown. Remove to wire rack to cool and then cut all the way through.
11. Place in a 13 x 9 pan and pour slightly cooled honey syrup over it and cover with foil.
12. Let stand overnight or a few hours before placing in a tin.
13. HONEY SYRUP:
14. Grate rind (thin yellow, no white) from lemon; squeeze lemon juice (1 1/2 teaspoons) and set aside.
15. Place lemon rind, sugar, water, cinnamon stick and cloves in a heavy medium-size saucepan; bring to boiling, lower heat, continue to cook, without stirring, 25 minute or until mixture is syrupy.
16. Remove from heat, remove cloves and cinnamon and stir in honey.
17. Stir in lemon juice and brandy.
Title: Truffles Torte
Ingredients:
- 1/4 flour
- 4 pecans
- 2 butter
- 3 sugar
- 2 salt
- 3/4 butter
- 5
- 1
- 3
- 2
- 1
- 1/2
- 6
- 1/2
- 1
- 1 1/2
Instructions:
1. Torte: Toast& grinds pecans (Cool, place in gallon ziplock bag and crush w/ rolling pin).
2. Butter springform pan then dust lightly with breadcrumbs.
3. Tap off excess crumbs.
4. Preheat oven to 350 degrees F.
5. Melt the two chocolates until melted.
6. Cool slightly and set aside.
7. Mix ground pecans and flour.
8. Set aside.
9. Cream butter and sugar until light.
10. Add egg yolks one at a time to the creamed sugar and butter.
11. Gradually add melted chocolate and then nut mixture.
12. In another bowl beat egg whites until stiff but not dry.
13. Add salt.
14. Stir a small amount of whites into chocolate mixture.
15. Then fold in the rest gradually.
16. Pour chocolate mixture into springform pan and level gently.
17. Bake for 1 hour.
18. Cool 15 minutes and remove from pan.
19. Truffles: Melt 3 oz of chocolate.
20. Whisk in 2 tbls softened butter.
21. Whisk in yolk and rum flavoring.
22. Drop in 10 mounds on waxed paper.
23. Let stand for 30-60 minutes until firm enough to handle.
24. Coat hands w/ cocoa and roll into balls.
25. Roll balls in cocoa and set aside.
26. Frosting: Melt 6 oz of chocolate and set aside.
27. Cream ½ c.
28. softened butter until light.
29. Beat in chocolate.
30. Beat in egg yolk and rum flavoring.
31. Beat on high speed until light and fluffy.
32. Frost cooled cake.
33. Arrange truffles on top.
34. Serve.
Title: Hold the Beef Burger Cupcakes
Ingredients:
- 24 sesame seeds
- 12
- 2
Instructions:
1. To assemble:
2. Cut tops off all cupcakes (buns).
3. Cut thin ring from vanilla bottoms (tomato).
4. Turn half vanilla cupcakes inverted on tray and pipe on green frosting around edge for lettuce.
5. Top with chocolate top.
6. Place red frosted thin ring for tomatoes on chocolate one.
7. Top off with vanilla "bun".
8. Brush with simple syrup and sprinkle with sesame seeds.
9. Place frilled toothpick through burger!