lumicero/recipes-ing2inst huggingface dataset:
Title: Munich Apple Strudel
Ingredients:
- 1 1/2 flour
- 2 eggs
- 1 salt
- 2 water
- 1/2 tart apples
- 3 -4 raisins
- 1 rum
- 5 butter
- 5 sour cream
- 4 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1 milk
- 1 heavy cream
- confectioners' sugar
Instructions:
1. Strudel Dough.
2. Sift flour onto a clean, dry work surface. Make a well in the middle. Break the eggs into the well, add the salt, oil & water and mix all with the flour, working outwards from the center. Then knead the dough till it becomes smooth and silky. (At this point I did put it into my Kitchenaid with dough hook as it wasn't getting silky by hand, just very very sticky).
3. Let it rest for 1/2 hour covered with a warm saucepan.
4. Roll out on a floured cloth and "pull out" to the desired thickness (very thin). Again, I did multiple roll outs with rolling pin as I tore it with my fingers and I used lots of flour as it is a very sticky dough.
5. Apple Strudel.
6. Prepare Strudel Dough & have rolled out very thin on floured cloth.
7. Soak your raisins in the rum.
8. Preheat oven to 470*.
9. Peel, Core, and slice apples very thin with a vegetable slicer, sprinkle with lemon juice to avoid discoloration.
10. Brush the pulled-out strudel dough with the warm melted butter.
11. Dab the sour cream out and spread in a smooth layer over butter.
12. Spread the apple slices over the dough in an even layer (mine was a few layers of apple slices thick in places, I had a lot of apples) stopping about an inch short of the edges.
13. Sprinkle with rum soaked raisins (discard excess rum).
14. Sprinkle with sugar and spices to taste; I did a couple fistfuls of sugar.
15. Fold in the edges of the dough and with the help of the cloth, roll up the strudel loosely.
16. Slide the strudel into a well-buttered baking dish.
17. Bring milk and cream to a boil with some cinnamon sprinkled in, pour this over the top of the strudel in baking dish.
18. Bake @ 470* for 15 minutes, reduce heat to 420* Bake an additional 30-40 minutes.
19. Cut into portions before serving and sprinkle with sifted confectioners sugar. Serve hot or cold.
Title: Chocolate Cakester Cookies
Ingredients:
- 3 brewed coffee
- 1 1/4 hazelnut-flavored liqueur
- 1 eggs
- 5 sugar
- 1/2 sugar
- 1/4 cocoa powder
- 3/4 shortening
- 2 confectioners' sugar
- 1 salt
- 1 vanilla
- 2
Instructions:
1. Preheat oven 350 degrees. Grease jelly roll pan with shortening. Cover with parchment paper. Grease parchment paper with shortening too.
2. In double boiler, melt chocolate chips and coffee. Stir constantly. When completely melted, take out of heat and add hazelnut liquor. Set aside and allow to cool at room temperature.
3. Beat egg whites. Slowly add ½ cup sugar and continue beating till egg whites are stiff.
4. In another bowl, beat egg yolks and ¼ cup sugar. Add melted chocolate. Mix well.
5. Slowly fold egg whites into egg yolk mixture 1 cup at a time. Do not over fold.
6. Spread on prepared jelly roll pan. Bake 15-17 minutes. Allow to cool completely. Place another parchment paper on top of cake, then invert on a flat surface. Cut off edges. Sprinkle cocoa powder all over cake.
7. After cake has cooled completely, cut out shapes with cookies cutter -- be careful, they are fragile (you will need two of each shape to make a sandwich).
8. Filling: In a bowl, mix shortening, confectioners sugar, salt, vanilla, and egg white till stiff and fluffy.
9. Take cake (cocoa sprinkled side) and top with filling. Cover with another cake to make a sandwich. Refrigerate at least 1 hour before serving.
Title: Low Fat Chocolate Fudge Cake
Ingredients:
- 50 dark chocolate
- 50 sugar
- 50 boiling water
- 125 eggs
- 2 plain flour
- 60 baking powder
- 50
- 2
Instructions:
1. Preheat oven at 180'C. Grease the cake dish or cupcake tins.
2. Melt dark chocolate.
3. Combine drinking chocolate, sugar, and boiling water in a large bowl. Add the melted chocolate.Stir until smooth.
4. Add the egg yolks and mix well to combine.
5. Fold in the almond meal and flour.
6. Beat egg whites in a mixer until peaks form. Fold the whites gently into the chocolate mixture.
7. Pour into cake dish or cupcake tins.
8. Bake for approximately 30 minutes.
9. Cool and frost with any faloour frosting that you like.
Title: Chocolate Cream Pie from Gourmet.com
Ingredients:
- 1 1/3 unsalted butter
- 5 sugar
- 1/4 sugar
- 2/3 cornstarch
- 1/4 salt
- 1/2 bittersweet chocolate
- 4 unsalted butter
- 3 vanilla
- 5 heavy cream
- 2 sugar
- 2
- 1
- 3/4
- 1
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F for baking crust.
2. Stir together crumbs, butter, and sugar and press on bottom and up side of a 9-inch pie plate (1-quart capacity). Bake until crisp, about 15 minutes, and cool on a rack.
3. Whisk together sugar, cornstarch, salt, and yolks in a 3-quart heavy saucepan until combined well,.
4. add milk in a stream, whisking.
5. Bring to a boil over moderate heat, whisking, then reduce heat and simmer, whisking, 1 minute (filling will be thick).
6. orce filling through a fine-mesh sieve into a bowl, then whisk in chocolates, butter, and vanilla. Cover surface of filling with a buttered round of wax paper and cool completely, about 2 hours.
7. poon filling into crust and chill pie, loosely covered, at least 6 hours.
8. For whipped cream.
9. Just before serving, beat cream with sugar in a bowl using an electric mixer until it just holds stiff peaks, then spoon on top of pie.
10. Pie (without topping) can be chilled up to 1 day.
Title: Orange Cream Fruit Salad
Ingredients:
- 1 pineapple chunks
- 1 mandarin oranges
- 1 bananas
- 3 red apples
- 2 green apples
- 2 instant vanilla pudding
- 1 milk
- 1 1/2 sour cream
- 0.5
- 3/4
Instructions:
1. First, defrost the orange juice concentrate until it's completely defrosted or at least measurable. You only need half the can (6 oz.). In a medium bowl, pour in your pudding mix with 1 1/2 cups of milk followed by 3/4 cup of sour cream and 6 oz. of orange juice concentrate. Whisk together until pudding mix is worked into the mixture. Set in fridge until ready to use.
2. Now, open your canned goods, drain them and set them aside. Peel all 4 apples and cut them into bite size chunks and toss them into a large bowl. Peel 3 bananas and cut them into bite size pieces and put them in bowl. Pour all your canned fruits into bowl now as well.
3. Lastly, get the dressing that's been sitting in the fridge and give it a good stir again before you pour it onto the fruit. Stir it all up and there you have it!
4. Let sit 24 hours before serving. Enjoy!
Title: Lemon Ricotta Mousse
Ingredients:
- 1 ricotta cheese
- 2 sugar
- 2 raspberries
- 3
- 1/2
Instructions:
1. Beat the ricotta and the sugar for several minutes with an electric mixer until it becomes creamy.
2. Add the Limoncello or Grand Marnier.
3. Whip the cream (or use whipped cream from a can) and fold in with a spoon or spatula.
4. Serve topped with strawberries, raspberries or blueberries.
Title: Pan Eclairs
Ingredients:
- 1 water
- 1/2 margarine
- 1 flour
- 4 eggs
- 2 French vanilla pudding mix
- 2 1/2 milk
- 1 vanilla
- 8 Cool Whip
Instructions:
1. Boil water and margarine in sauce pan. Remove and add flour.
2. Beat with spoon until smooth.
3. Cool 10 minutes.
4. Add eggs, 1 at a time with spoon.
5. Spread in a greased 9 x 12 standard cake pan.
6. Cook in oven for 25-30 minutes at 425 degrees.
7. Pull out of the oven and let stand until cool to the touch.
8. Mix pudding mixes, milk and vanilla with electric mixer until thick.
9. Fold in cool whip.
10. Spread over cooled base.
11. Refrigerate until serving.
12. Dribble chocolate sauce over top before serving.
Title: Buche De Noel (Jelly Roll/Yule Log)
Ingredients:
- 3 eggs
- 1 granulated sugar
- 1/3 water
- 1 vanilla
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2/3 powdered sugar
- chocolate
Instructions:
1. Heat oven to 375.
2. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease generously.
3. beat eggs in small mixer bowl on high speed until very thick and lemon color, about 5 minutes.
4. Pour eggs into large mixer bowl.
5. Beat in granulated sugar gradually.
6. Beat in water and vanilla on low speed.
7. Add flour, baking powder and salt gradually, beating just until batter is smooth.
8. Pour into pan.
9. Bake until wooden pick inserted in center comes out clean, 12-15 minutes.
10. Immediately loosen cake from edges of pan.
11. Invert on towel sprinkled generously with powdered sugar.
12. Carefully remove foil/waxed paper; trim off stiff edges if necessary.
13. While hot, carefully roll cake and towel from narrow end.
14. Cool on wire rack for at least 30 minutes.
15. Unroll cake; remove towel.
16. Beat jelly slightly with fork to soften; spread over cake.
17. Roll up.
18. Sprinkle with powdered sugar or cover with frosting.
Title: Almond Joyfuls
Ingredients:
- 1 unsalted butter
- 2/3 sugar
- 1/2 salt
- 1 almond paste
- 1 egg
- 1/4 sweetened coconut
- 1 unbleached all-purpose flour
- 1 chocolate chips
- 2 1/3 corn syrup
- 1 unsalted butter
- 2
- 1
Instructions:
1. To prepare oven, baking sheets: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment. Set aside.
2. To make dough: In medium-sized mixing bowl, cream together butter, sugar, salt, almond extract, coconut extract and almond paste. Add egg, beating until fairly smooth. Stir in coconut. Stir in flour.
3. To bake cookies: Drop dough by tablespoonful onto prepared baking sheets. Using fingers, gently flatten each cookie to about 2 inches in diameter. Bake for 14 minutes or until edges are light golden brown. Remove from oven. Transfer to rack to cool.
4. To make icing: In small saucepan set over low heat or in micro-wave, melt together chocolate chips, corn syrup and butter, stirring until smooth. Dip top of each cooled cookie in icing. Transfer to rack. Sprinkle each cookie with almonds.
5. Cook's note: To toast almonds, place nuts on sheet pan in single layer. Toast in 325-degree oven for 8 minutes or until fragrant and golden brown. (Note: Remove from oven when a shade lighter than you want; nuts continue to cook a bit as they cool.).
Title: Pastry for a Double Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 sugar
- 1/2 unsalted butter
- 1/2 shortening
- 1 sour cream
- 4 -5
Instructions:
1. Place the dry ingredients into a food processor and pulse to combine.
2. Add the chilled butter pieces and pulse 5 times.
3. Add the chilled shortening pieces and pulse 5 times.
4. Add the sour cream and pulse 5 times.
5. Place mixture into a large bowl. Sprinkle 3 tbsp of ice water over the mixture and press down with a spatula until the dough sticks together. Add more water if necessary.
6. Divide the dough into 2 balls, flatten into disks. Dust lightly with flour, wrap in plastic wrap and refrigerate for at least 30 minutes.
7. Roll out dough, place in pie plate and shape. Refrigerate another 30 minutes before filling or baking.
Title: Milder Pumpkin Pie
Ingredients:
- 3 pumpkin
- 4 milk
- 2 sugar
- 4 eggs
- 3 cinnamon
- 1/2 clove
- 1 ginger
- 1/2 nutmeg
- 1 salt
- 1 flour
- 3
Instructions:
1. Mix all ingredients. Pour into pie crusts.
2. Bake at 325 until knife inserted in center comes out clean.
3. Makes 2-3 pies.
4. Please note it will take a long time to bake 1 - 2 plus hours depending on size of your pie shells, deep dish vs. regular.etc.
5. If you end up with 2 1/2 pies. I like to mix the 1/2 pie filling with whip cream for pumpkin mouse.
Title: Low-Fat Chocolate Mousse in a Meringue Shell (Pavlova)
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 3/4 vanilla extract
- 1/2 Cool Whip Free
- 8 fat free sugar-free instant chocolate fudge pudding mix
- 1 skim milk
- 8
- 1/3
Instructions:
1. MERINGUE SHELL: Preheat oven to 250 degrees. In a mixer bowl, whisk egg whites and cream of tarter until soft peaks form.
2. While using a mixer at med-high speed, add sugar, 1 T. at a time until all sugar is incorporated.
3. Add vanilla and continue to beat at high speed until mixture stands in stiff, glossy peaks.
4. Spoon mixture onto parchment paper or non-stick foil, making a 9" circle that is mounded up at the outside edge.
5. Bake 250 degrees for 1 hour and 30 minutes. Then turn oven off and allow it to stay inside the oven another hour (or overnight) to cool completely.
6. FILLING: Whisk chocolate syrup into milk, then blend the milk mixture into the pudding. Whisk only about one minute; allow pudding to sit 5 minutes to thicken.
7. Mound thickened filling into cooled Pavlova shell; refrigerate 4 hours or until filling has set. If desired, garnish with chocolate curls to serve.
Title: White Chocolate and Peppermint Cookie Brittle
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 1/2 sugar
- 1/3 golden brown sugar
- 1 vanilla extract
- 10 white chocolate
- 3/4
Instructions:
1. Preheat oven to 350°F and line baking sheet with parchment paper.
2. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth.
3. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.
4. Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes.
5. Cool on sheet 10 minutes. Transfer to rack; cool completely.
6. Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth.
7. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie and sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top.
8. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. (Can be made 2 days ahead. Store in airtight container at room temperature.)Makes about 24 pieces.
Title: Simple Yummy Vegan Pie Crust for Both Savory and Sweet!
Ingredients:
- 1 kosher salt
- 1/2 vegan margarine
- 6 canola oil
- 1 unsweetened soymilk
- 2 -4 onion powder
- sugar
- pumpkin pie spice
Instructions:
1. Sift the flour, salt, and spice of your choice together in a bowl. Feel free to use a different spice; I like to use onion powder for pot pies and quiches but a little sugar or cinnamon-sugar for sweet pies. Nutritional yeast is also a nice addition to make the crust bind better and add a nice cheezy aftertaste.
2. Since we're using Earth Balance in stick form, cut the stick down to 6 tablespoons-- and cut little pieces into the bowl, about bean-size pieces.
3. Add the oil-- any neutral oil works all around, but I like to use olive oil for savory pies.
4. Blend by hand until a ball forms. There should be some extra flour around the ball, use as much soymilk as you need to get the whole thing to stick together. 2-4 tablespoons is just an estimate.
5. When there's no more flour bits laying around and a complete ball is formed, roll out onto a sheet of parchment paper and pop in the freezer for a few minutes. This will make rolling and extracting easier.
6. Lightly grease a 9" pie pan with the oil of your choice (I prefer olive for savory pies and canola for sweet pies.) About 1/2-1 teaspoon should do it.
7. Roll the cold dough out into the pan, evenly covering the bottom and the sides. Use a fork to poke holes in the bottom so it aerates, and crimp the sides up with the edges of the fork.
8. Bake at 450F for 10-12 minutes or until lightly browned. After a little cooling it's now ready to use for your pie needs, and also freezes well if you wanted to prebake it for a future pie!
Title: Layered Apricot Delight
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 3/4 walnuts
- 2 sugar
- 1 cornstarch
- 2 apricot gelatin
- 1 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl beat flour and butter until blended.
3. Stir in walnuts.
4. Spread mixture into bottom of a greased 9 x 13-inch baking dish.
5. Bake 25 minutes or until golden brown.
6. cool in dish on a wire rack.
7. In a medium saucepan, combine granulated sugar, cornstarch and gelatin.
8. Reserving juice, drain and slice apricots.
9. Add enough water to reserved apricot juice to make 1 3/4 cups.
10. Stir juice mixture into sugar mixture.
11. Stirring constantly, cook over medium heat until mixture thickens and becomes clear (about 26 minutes).
12. Cool to room temperature.
13. Stir apricots into gelatin mixture.
14. In a medium bowl, beat cream cheese, confectioners sugar, and vanilla until fluffy.
15. Fold in whipped cream.
16. Spread cream cheese mixture over cooled crust.
17. Spoon apricot mixture over cream cheese layer.
18. Cover and chill 4 hours or until set.
19. To serve, cut into 3-inch squares.
20. Store in an airtight container in refrigerator.
Title: Soft Cinna-Ginger Cookies
Ingredients:
- 3/4 unsalted butter
- 1 white sugar
- 1/4 molasses
- 1/3 water
- 1 1/2 baking soda
- 2 1/2 all-purpose flour
- 2 flax seed meal
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1/4 salt
- 4 white sugar
- 1 cinnamon
- 1/2 ginger
Instructions:
1. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
2. Stir in the molasses.
3. Mix the water and baking soda and stir.
4. Sift together the flour, salt, and dry spices; add gradually to the molasses mixture.
5. Chill for 20 minutes.
6. Mix together in a separate bowl, 4 T white sugar, 1 T cinnamon and 1/2 t ginger. Shape dough into walnut sized balls and roll into Cinna-Ginger mixture.
7. Place the cookies 2 inches apart onto a parchment paper lined cookie sheet.
8. Bake @ 350 degrees F for 10-12 minutes.
Title: Blushing Apples (Gluten Free)
Ingredients:
- 2 strawberry Jell-O gelatin dessert
- 1/4 ground cinnamon
- 4 water
- 4 apples
- 1/2 Cool Whip Topping
Instructions:
1. Combine dry jell0 powder and cinnamon in a 3-4L saucepan. Add water. Bring to boil on medium-high heat, stirring frequently until jelly powder is completely dissolved.
2. Peel and core apples. Add to jell0 mixture in saucepan; partially cover saucepan with lid. Return to boil. Reduce heat to medium-low; simmer 10-15 minutes or just until apples are fork tender and gently turn apples every 5 minutes. Remove apples from liquid.
3. Serve apples warm, or cool and store in tightly covered container in refrigerator at least 1 hour or overnight.
4. Serve each apple topped with 2 tbsp of whipped toppping. Garnish with fresh mint, if desired.
Title: atkin's almond flan- low carb
Ingredients:
- 3 eggs
- 2 heavy cream
- 1 1/2 water
- 1 sugar substitute
- 8
- 1
- 2
Instructions:
1. heat oven to 350 pour boiling water into a roasting try until a bit less than half full.
2. mix egg yolks, eggs, cream, water, sugar substitute, and extract in a blender until very smooth.
3. pour into a 1 quart shallow baking dish.
4. place in pan full of water and bake 30-35 minutes until a knife inserted in center comes out clean.
5. spray a piece of plastic wrap with cooking spray and place over flan.
6. refrigerate for 3 hours garnish with chopped almonds.
Title: Mocha Brownies With Mint Filled DelightFulls™
Ingredients:
- 1 all-purpose flour
- 3/4 all-purpose flour
- 1/2 baking soda
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 2 vanilla extract
- 1
- 1 1/2
Instructions:
1. PREHEAT oven to 350° F. Line 13 x 9-inch baking pan with foil. Lightly grease.
2. COMBINE flour, cocoa and baking soda in small bowl.
3. MELT butter in large, microwave-safe bowl on HIGH (100%) power until melted. Stir in sugar. Add eggs, one at a time, beating well after each addition. Stir in coffee granule mixture and vanilla extract. Gradually stir in flour mixture. Fold in 1 cup DelightFulls morsels. Spread into prepared baking pan. Sprinkle remaining 1/2 cup DelightFulls morsels over batter.
4. BAKE for 28 to 31 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely in pan on wire rack.
5. DRIZZLE with Coffee Glaze. Allow to set slightly. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.
6. FOR COFFEE GLAZE:
7. DISSOLVE 1/2 teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules and 1 tablespoon hot water in small bowl. Stir in 1/2 cup powdered sugar and 1 1/2 teaspoons NESTLÉ® TOLL HOUSE® Baking Cocoa until smooth.
Title: Snickers Bars
Ingredients:
- 8 fat-free cool whip
- 8 sugar-free instant chocolate pudding mix
- 1 chunky peanut butter
- 1/3
Instructions:
1. Mix/stir together ingredients.
2. Dump mixture into 8x8 pan.
3. Cover and put in the freezer for at least 4 hours.
Title: Dark Chocolate Cupcakes
Ingredients:
- 1/4 all-purpose flour
- 1 1/8 baking soda
- 1 1/4 salt
- 1/4 egg
- 1 light brown sugar
- 1/2 granulated sugar
- 1/2 milk
- 5/8 coffee
- 1/3 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 350°F Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray. To make the cupcakes, sift together the flour, cocoa, baking soda and salt. In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
2. Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
Title: Coconut Surprise
Ingredients:
- 1 flour
- 3/4 butter
- 1/2 cream cheese
- 8 Cool Whip
- 16 powdered sugar
- 1 coconut
- 1 instant coconut pudding mix
- 2 milk
- 5
Instructions:
1. Cream flour and butter together.
2. mash in bottom of 9 x 13 inch pan 1/4 inch thick.
3. sprinkle chopped nuts over mixture.
4. bake 20 minutes at 350 f.
5. cool.
6. beat cream cheese, 8 ounces cool whip, and powdered sugar together.
7. spread over pastry.
8. sprinkle coconut over this mixture.
9. mix pudding and milk.
10. spread on top of coconut.
11. spread remaining cool whip on top.
12. sprinkle with more coconut.
13. keep in refrigerator at least 2 days before serving. (this step is not necessary, but it does taste better.).
Title: Blueberry "Bread and Butter" Pudding
Ingredients:
- 1 blackberries
- 10 blueberries
- 150 lemon
- 1 eggs
- 1/2 soya milk
- 4 honey
- 560 vanilla extract
- 3 ground cinnamon
- 1 ice cream
- 1
Instructions:
1. Preheat the oven to gas 5, 190C, fan 170°C Grease a 1l ovenproof dish.
2. Spread each slice of bread with the jam, then cut each slice in half to make triangles. Arrange the bread triangles in the baking dish, in 2 lines, jam side down, scattering with the blueberries and lemon zest as you go.
3. Whisk together the eggs, milk, honey, vanilla, and cinnamon. Pour half of this custard mixture over the bread and allow it to soak in for 10-15 minutes. Pour over the remaining custard just before baking.
4. Bake for 25-30 minutes, or until golden brown and puffed up. Serve with dairy-free cream or ice cream, if you like.
Title: Chocolate Peanut Butter Bundt Cake
Ingredients:
- 8 butter
- 2 sugar
- 1/2 chunky peanut butter
- 4 eggs
- 6 flour
- 2 baking powder
- 2 baking soda
- 1/2 milk
- 1/3 peanut butter
- 1 powdered sugar
- 1 milk
- 2 peanuts
- 2
- 6
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 12-cup bundt pan and set aside.
3. Beat together, in a large bowl, butter and sugar with an electric mixer on medium speed unti light and fluffy, 1 to 2 minutes.
4. Add peanut butter and melted chocolate and beat until well-blended.
5. Add eggs, one at a time, beating well after each addition.
6. Sift together flour, baking powder, and baking soda; beat into chocolate mixture alternately with milk, just until combined.
7. Stir in chocolate chips.
8. Turn batter into prepared pan.
9. Bake 55-60 minutes or until a cake tester inserted in center comes out clean.
10. Let cool in pan 15 minutes, then unmold onto a rack and let cool completely.
11. Frost cake all over with Quick Chocolate Frosting and sprinkle nuts on top.
12. Quick Chocolate Frosting: In a 1-quart glass bowl, combine chocolate chips and butter; heat in a microwave on high 1 to 1 1/2 minutes, or until melted and smooth when stirred; Beat in powdered sugar and milk.