lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate-Buttermilk Layer Cake
Ingredients:
- 1 buttermilk
- 1 vanilla
- 1 1/4 butter
- 2 cream cheese
- 3 fresh strawberries
- 6
- 1/4
- 1
- 6
Instructions:
1. Heat oven to 350°F Grease and flour two 9- or 8-inch round pans. Place 3/4 cup of the white chocolate chunks in small microwaveable bowl. Microwave on Medium (50%) 1 to 2 minutes or until melted, stirring once halfway through cooking time. Stir until smooth.
2. In large bowl, combine cake mix, buttermilk, vanilla and egg whites; beat at low speed about 30 seconds to mix. Gradually beat in melted butter. Drizzle melted white chocolate into bowl, beating at medium speed 2 minutes, thoroughly scraping side and bottom of bowl once halfway through beating. Spoon batter evenly into pans.
3. Bake until tops spring back when touched lightly in center. Bake 9-inch pans 25 to 30 minutes, 8-inch pans 30 to 35 minutes. Cool cakes in pans 10 minutes. Remove cakes from pans; place on wire racks. Cool completely, about 30 minutes.
4. Meanwhile, place remaining 1 1/2 cups white chocolate chunks in medium microwavable bowl. Microwave on Medium (50%) 3 to 6 minutes or until melted, stirring once halfway through cooking time. Stir until smooth. Cool completely, about 35 minutes.
5. Place 1 cake layer on serving plate; spread with strawberry jam. Top with remaining cake layer.
6. In medium bowl, beat cream cheese at medium speed until soft and fluffy. Add cooled melted white chocolate; beat until of soft spreading consistency. Immediately frost side and top of cake. Arrange strawberry halves on top of cake around edge. Store in refrigerator.
Title: Pumpkin Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking powder
- 2 baking soda
- 1 cinnamon
- 2 canned pumpkin
- 1 eggs
- 1 1/4 walnuts
- 4 vanilla
- 1/2 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Combine all ingredients thoroughly in a large mixing bowl (or in a stand mixer using the paddle attachment). Bake in a greased and floured tube or Bundt pan for 1 hour or until done.
3. Cool in pan for 10 minutes, remove and then place on plate to cool.
4. Serve with a dollop of whip cream or Cool Whip.
Title: Pumpkin Angel Food Cake With Creamy Ginger Filling
Ingredients:
- 1 all-purpose flour
- 1 pumpkin pie spice
- 1 1/2 pumpkin
- 3/4 cold water
- 1 crystallized ginger
- 1
- 2
Instructions:
1. Move oven rack to lowest position; heat oven to 350°F In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2. Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3. In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake.
Title: Pink Chocolate Pomegranate Candies
Ingredients:
- 2 pomegranate seeds
- 1/2
Instructions:
1. Spray the ice cube tray with cooking spray.
2. Put 2-3 pomegranate seeds in the bottom of each tray to serve as the topping.
3. Melt pink chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
4. Put 1 tablespoon of pomegranate seeds in each tray, then cover with remaining melted pink chocolate. Place in refrigerator for about 1 hour until set.
Title: Mock Creme Cupcake Filling
Ingredients:
- 1/2 margarine
- 1/2 shortening
- 1 sugar
- 3 flour
- 2/3 milk
- 1 vanilla
Instructions:
1. Cream margarine and Crisco until fluffy and light.
2. Add sugar, flour, then milk and vanilla.
3. Whip until sugar is all dissolved and mixture is thick and fluffy.
4. Put in pastry or icing tube.
5. Insert in cooled chocolate cupcakes.
Title: Jolly Reindeer Cookies
Ingredients:
- 1 powdered sugar
- 2 vanilla extract
- 1 graham cracker squares
- 12
- 24
- 12
Instructions:
1. Combine first 3 ingredients; mix well, and set aside.
2. Cut a graham cracker diagonally in half using a gentle motion with a serrated knife.
3. Spread a small amount of frosting over top side of cracker half. Top with remaining cracker half, placing cut sides opposite each other so 2 narrow ends meet to for reindeer noise.
4. Spread small amount of frosting to cover top cracker.
5. Gently press chocolate morsels on reindeer for eyes and cinnamon candy for nose.
6. Add pretzel halves for antlers.
7. Repeat procedure to use remaining ingredients.
8. Let dry on a wire rack.
9. Yields 1 dozen.
Title: Coffee Cake Cookies
Ingredients:
- 1 light brown sugar
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 4 unsalted butter
- 1/2 vanilla extract
- 2 water
Instructions:
1. In a medium bowl combine 1/2 cup brown sugar, 1/2 cup of flour, 1/2 tsp cinnamon and 4 tbsp soft butter. Mix well with a fork until it's a sand-like texture and set aside.
2. Bake your favorite soft sugar cookie recipe, taking them out of the oven 5 min before they're done.
3. Gently press the back of a spoon into the cookie, creating a small indent.
4. Top the cookies with some crumble and continue baking until they are golden brown.
5. While the cookies finish in the oven, prepare the glaze. Mix 1/2 cup of light brown sugar with 1/2 tsp vanilla and 2 tbsp water. Drizzle over cookies when they're finished baking.
6. Powdered sugar topping - optional.
Title: Chocolate Crinkles
Ingredients:
- 2 granulated sugar
- 1/2 vanilla
- 2 eggs
- 4 all-purpose flour
- 4 baking powder
- 2 salt
- 2 powdered sugar
- 1/2
- 1
Instructions:
1. Mix granulated sugar, oil, vanilla, and chocolate in large bowl.
2. Stir in eggs, one at a time.
3. Stir in flour, baking powder, and salt.
4. Cover and refrigerate at least 3 hours.
5. Heat oven to 350 degrees. Grease cookie sheet.
6. Drop dough by teaspoonfuls into powdered sugar; roll in sugar to coat.
7. Shape dough into balls. Place about two inches apart on cookie sheet.
8. Bake 10 to 12 minutes or until almost no indention remains when touched.
9. Remove from cookie sheet to wire rack.
Title: Raspberry Fool Dessert
Ingredients:
- 1 1/2 low-fat vanilla yogurt
- 1 frozen raspberries
- 1/3 confectioners' sugar
- 1/4 heavy cream
- 4 french-style ladyfinger cookies
Instructions:
1. Place the yogurt in a strainer lined with a paper towels (or a 2 coffee filters) and let it drain over a bowl to thicken in the refrigerator (covered) for at least 4 hours, and up to 1 day; Discard the liquid and set the thickened yogurt aside.
2. Puree half the raspberries in a food processor until smooth; strain into a large bowl, pressing the liquid out with a rubber spatula; discard the seeds and save all the juices.
3. Whisk in the confectioners' sugar.
4. Stir in the remaining raspberries.
5. In a chilled small bowl whip the cream until stiff peaks are formed; gently fold in the yogurt, then fold in the raspberry mixture.
6. Chill, covered, for at least 1 hour.
7. Spoon into pretty cocktail glasses and stick a fancy cookie into each serving as a garnish.
Title: Donna’s Vanillinsocker Cookies
Ingredients:
- 2 butter
- 2 sugar
- 1/4 golden syrup
- 1/4 baking soda
- 2 flour
- 4
Instructions:
1. Preheat oven to 325 degrees.
2. Beat butter, sugar & syrup until fluffy.
3. Mix in vanillan socker, soda & flour.
4. Dough will be stiff but that makes rolling it easier.
5. Roll into long rope (diameter about size of nickel) and the length of the cookie sheet.
6. Bake 15 minutes. After removing from oven, drop pan onto counter to flatten.
7. Slice into 1 inch “bars” while warm.
8. These are very thin cookies and this recipe makes a lot of cookies.
9. Note:.
10. Swedish Vanilla Sugar is a powdered vanilla sugar, not granular: most common - Swedish Vanilla Sugar (Vanillin Socker),Freia Vanilla Sugar, Dr. Oetker Vanilla Sugar.
Title: Deep Dish Cranberry Apple Pie
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1/4 margarine
- 1 egg
- 1/3 milk
- 1 1/2 sharp cheddar cheese
- 1 1/2 sugar
- 1/3 flour
- 1/2 cinnamon
- 6 apples
- 2 cranberries
- 1 margarine
Instructions:
1. Combine flour, baking powder, and salt
2. Cut in margarine until mixture resembles coarse crumbs.
3. Add combined egg and milk to flour mixture.
4. Stir in cheese.
5. Form into a ball.
6. Roll 2/3 of dough into a 15 inch square on a lightly flourd surface.
7. Line an 8 inch square baking dish with dough.
8. Flute edges
9. Combine flour, sugar, and cinnamon.
10. Toss with apples and cranberries.
11. Spoon into pastry dough shell.
12. Dot with margarine.
13. Roll out remaining dough to a 12 inch square.
14. Cut into 1/2 inch strips.
15. Place on top of fruit in a lattice pattern.
16. Press to seal edges.
17. Bake at 400* for 30 min.
Title: Ethel's Blueberry Surprise
Ingredients:
- 1 crushed pineapple
- 1 blueberries
- 3 sugar
- 1/2 butter
- 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spread pineapple in a lightly buttered 9 X 13 inch baking dish.
3. Sprinkle cake mix, blueberries and sugar.
4. Drizzle with butter and top with pecans.
5. Bake for 50 to 60 minutes or until bubbly.
Title: Marble Chiffon Cake
Ingredients:
- 2 1/4 flour
- 1 3/4 sugar
- 1 baking powder
- 1 salt
- 5 water
- 1 canola oil
- 1/2 cream of tartar
- 1
- 8
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Sift together into large bowl, flour, 1 1/4 cups sugar, baking powder and salt.
3. In another bowl beat yolks, 3/4 cups water, oil and vanilla on high speed until smooth.
4. Stir into the flour mixture until smooth.
5. In another clean, dry bowl beat egg whites and cream of tartar on medium speed until soft peaks form.
6. Gradually add 1/4 cups sugar. Beat until peaks are stiff but not dry.
7. Using a rubber spatula, fold 1/4 of the egg whites into the yolk mixture, then add remaining whites. Do not Stir!
8. Pour into 9 x 13 pan.
9. In a measuring cup with a pourable lip, mix cocoa with remaining water and sugar.
10. Slowly pour over cake in a grid like pattern. Using a fork, cut through the batter to marbelize, following the pattern of the cocoa.
11. Immediately place in oven for 1 hour.
Title: Dessert Burritos
Ingredients:
- 4 flour tortillas
- 1/4 banana
- 1 butter
- 1/2 fresh strawberries
- 2
Instructions:
1. Wrap tortillas in foil. Grill the tortilla packet, uncovered, on the rack directly over medium coals about 10 minutes or until warm, turning once.
2. Working with one tortillas at a time, spread 1 tablespoon ice cream topping down the center of each tortilla. Top with 3 or 4 banana slices and 2 tablespoons crushed cookies. Fold one-third of the tortilla over filling. Tuck in ends and roll up, forming a burrito. Secure with wooden toothpicks. Brush with melted butter.
3. Grill burritos directly over medium heat for 3-4 minutes, turning once, or until tortillas are lightly browned. Let cool 5 minutes before serving.
4. If desired, serve with whipped cream, jam or chopped fresh strawberries.
5. Chocolate-Marshmallow Burritos: Prepare as directed, except spread 1/4 cup marshmallow creme down the center of tortillas. Sprinkle with 1/4 cup chopped peanuts. Drizzle with 1/4 cup chocolate syrup. Fold and grill as above.
Title: Happy Face Cupcakes
Ingredients:
- 10 milk
- 1 1/3 water
- 2 eggs
- 3
- 2
- 1
Instructions:
1. Prepare cake according to directions.
2. Meanwhile, place each container of frosting in its own bowl.
3. Add food coloring to the frosting. To make orange food coloring you will need to add yellow and red together.
4. So at the end you should have one bowl of yellow frosting and one bowl of orange frosting.
5. Frost cupcakes with yellow frosting.
6. Place 2 of the same color of m&m's to make eyes on top of the frosting.
7. Add orange frosting to a pastry bag with a round tip at the end to frost with.
8. Make a line for a smile.
9. Enjoy!
10. * You may need 3 tubs of frosting according to how heavy you frost the cupcakes*.
11. *First 4 ingredients listed are according to cake box instructions, if you use a different brand follow box ingredients.
Title: Aunt Millie's Fudge Icing
Ingredients:
- 1/2 margarine
- 4 butter
- 6 buttermilk
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Melt butter, add cocoa and buttermilk. Bring to a boil.
2. Remove from heat and add vanilla and powder sugar.
3. Allow to cool then spread on cake.
4. For those who purchase powder sugar in larger quantities 3 1/2cups = 1# powder sugar.
Title: Mascarpone Cheese Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 granulated sugar
- 1 mascarpone cheese
- 3 cream cheese
- 6 all-purpose flour
- 1 eggs
- 1 vanilla extract
- 1 raspberries
- 1 strawberry
- 1 blueberries
- 1 blackberry
- 1 sugar
- 1 of fresh mint
- 1 mint sprig
Instructions:
1. In a large mixing bowl, cream butter and shortening. With electric hand-held mixer on medium speed, gradually beat in the sugar. Beat in mascarpone cheese. Add flour, alternating with the eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan or Bundt cake pan. Bake at 325° for about 1 hour and 15 minutes or until a wooden pick comes out clean when inserted in the center. Let cool in pan for 10 minutes, then remove to a rack to cool completely.
2. For Berry Salad:
3. In a large bowl, add all berries and sugar.
4. Mash berries slightly and add orange liqueur. Let sit for 30 minutes until ready to serve.
5. Slice pound cake and top with macerated berries and whipped cream. Garnish with mint.
Title: Salty Sweet Peanut Chews
Ingredients:
- 1/2 margarine
- 1/2 brown sugar
- 1 egg
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/16 miniature marshmallows
- 3 golden syrup
- 1 margarine
- 2/3 vanilla
- 1/4 salted peanuts
- 2
Instructions:
1. Cream first amount of margarine, peanut butter and brown sugar in large bowl. Add egg. Beat well.
2. Combine next 4 ingredients in small bowl. Add to peanut butter mixture. Mix until no dry flour remains.
3. Line 9x13 inch (22x33 cm) pan with foil, leaving 1 inch (2.5 cm) overhang on 2 sides. Grease foil with cooking spray. Spread mixture evenly in pan.
4. Bake in 350F (175C) oven for about 15 minutes until edges are golden.
5. Immediately sprinkle with marshmallows.
6. Bake for about 2 minutes until marshmallows start to puff.
7. Let stand in pan on wire for 10 minutes.
8. Heat and stir next 4 ingredients in large saucepan on medium for 3-4 minutes until smooth.
9. Add cereal and peanuts. Stir well.
10. Immediately spread evenly over marshmallows.
11. Chill for about 1 hour until firm.
12. Holding foil, remove mixture from pan. Discard foil.
13. Cuts into 40 squares.
Title: Low Fat Chocolate Sponge Cake
Ingredients:
- 3/4 flour
- 2 flour
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/4 cocoa powder
- 2 caster sugar
- 1 egg
- 1 2% low-fat milk
- 1/2 vanilla extract
- 1/4 boiling water
- 1
- 1/4
Instructions:
1. Preheat oven to 350/gas 4.
2. Grease and flour a nine inch round cake tin, set aside.
3. Sift dry ingredients into a large bowl and thoroughly combine.
4. In a measuring jug lightly beat egg, followed by milk, vanilla extract and oil. Whisk together.
5. Pour wet into dry, mix, then beat for two minutes (approx) ensuring batter is well incorporated and smooth.
6. Add boiled water and combine. (Don't be disheartened by it's liquid like appearance!).
7. Pour into prepared nine inch cake tin and bake for thirty five minutes.
8. Once cake is cooked remove from oven and allow to cool for ten minutes before turning out onto a wire rack.
9. NB. Should you want a chocolate/orange cake, add the grated rind of one orange then substitute 1/4 cup of fresh orange juice for the water part of the recipe.
Title: Chocolated Covered Grapes With a Kick!!!
Ingredients:
- 1 red grapes
- 12 black grapes
- 1/2 ground cayenne pepper
- 1/4 ground cinnamon
Instructions:
1. Take grapes and cut into small bunches (3-4 grapes on each stem).
2. In a medium size glass bowl mix chocolate chips, cayenne pepper and ground cinnamon. Microwave on medium heat for about 4 minutes, stirring a few times. Heat until all melted.
3. Dip each small bunch of grapes into the chocolate mixture one by one. After you dip each individual bunch remove it from the chocolate mixture quickly, lightly shaking off access chocolate. Place chocolate covered grape bunches on a wax paper lined cookie sheet.
4. Refrigerate for 1 hour.
5. Enjoy!
Title: Pear Bread Pudding With Caramel Sauce
Ingredients:
- 6 comice pears
- 2 butter
- 3 granulated sugar
- 3 1/2 eggs
- 1/2
- 8
- 2
- 10
Instructions:
1. Preheat Oven to 275 Degrees.
2. Cube English muffins into 1” pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
3. In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
4. Pour melted butter into bottom of a 9x9” pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
5. Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
6. For Caramel Cream Sauce:.
7. In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don’t bring to a rolling boil, simmering is ok).
8. Pour Warm sauce over bread pudding and serve either warm or chilled.
9. *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.
Title: Never Fail Pie Crust
Ingredients:
- 1 flour
- 2 cold water
- 1/4
Instructions:
1. In a mixer bowl add the stick of crisco or lard.
2. Add 1 2/3 cup flour.
3. Mix on low until combined. Usually about 1 minute I mix until all flour on bottom of mixer is combined.
4. In separate cup mix 1/4 cup water with 1/3 cup flour until pasty and no lumps.
5. Add water mixture to Crisco mixture.
6. Mix together on low until incorporated. Just about 30 seconds.
7. Take out of mixer bowl and create a ball. Lightly dust the outside of ball with flour. Put it in refrigerator for 1 hour.
8. Take out of refrigerator and split in half. Roll out each half for pie crusts.
Title: Tricolor Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 salt
- 7 almond paste
- 3/4 sugar
- 1/2 unsalted butter
- 3/4 eggs
- 3 orange, zest of
- 1 amaretto liqueur
- 2 dark chocolate
- 2/3 light corn syrup
- 2 unsalted butter
- 6
- 1
- 1/2
Instructions:
1. Preheat the oven to 350° Fahrenheit.
2. Butter three 8-inch square baking pans.
3. Line the bottom of each pan with parchment paper and butter the parchment.
4. Dust with flour and knock out the excess flour.
5. Sift the flour and salt together in a small bowl and set aside.
6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form.
7. Add the butter and beat on high speed until the mixture is combined.
8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated.
9. Add the orange zest and beat until combined.
10. Add the flour mixture in three parts, beating on low speed after each addition until combined.
11. Divide the batter among three small mixing bowls.
12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well.
13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color.
14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated.
15. Leave the third bowl plain.
16. Pour each batter into a prepared pan and smooth the tops.
17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean.
18. Transfer the pans to a wire rack and cool for 20 minutes.
19. Invert the cakes onto the rack, remove the pans, and let cool completely.
20. Remove the parchment.
21. MAKE THE FILLING.
22. In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes.
23. ASSEMBLE THE TRICOLOR COOKIES.
24. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top.
25. Top with the plain (or white) layer and spread with the remaining apricot filling.
26. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze).
27. MAKE THE GLAZE.
28. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.
29. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth.
30. Remove the bowl from the pan and stir for 30 seconds to cool slightly.
31. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake).
32. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour).
33. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes.
34. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Title: Creamy Caramel Flan
Ingredients:
- 3/4 sugar
- 4 eggs
- 1 3/4 water
- 1 sweetened condensed milk
- 1 vanilla extract
- 1/8 salt
Instructions:
1. Preheat oven to 350°F in heavy skillet over medium heat, cook and stir sugar until melted and caramel-colored. Carefully pour into 8 ungreased 6-ounce custard cups, tilting to coat bottoms.
2. In large mixing bowl, beat eggs; stir in water, Eagle Brand, vanilla and salt. Pour into prepared custard cups. Set cups in large shallow pan. Fill pan with 1-inch hot water.
3. Bake 25 minutes or until a knife inserted near center comes out clean. Cool. Chill. To serve, invert flans onto individual serving plates. Garnish as desired. Store covered in refrigerator.
Title: Granny Rice's Traditional Fruitcake
Ingredients:
- 1 candied date
- 1 pecans
- 1 flaked coconut
- 1 all-purpose flour
- 1 sweetened condensed milk
- 4
- 3
- 2
Instructions:
1. Pre heat your oven to 300 degrees. Lightly grease a 10 inch tube pan and line the bottom with greased parchment paper, not wax paper it will melt into the cake.
2. In a large mixing bowl chop fruit and pecans.
3. Add the coconut and mix well with your hands.
4. Stir in flour and sweetened condensed milk.
5. Blend well, I use my hand for this as well, it is quite a thick mixture.
6. Pack mixture firmly into prepared tube pan.
7. Bake for 1 1/2 hours at 300 degrees. Remove from oven, run a knife around the edge of the pan. Whe the cake is just above room temperature remove the bottom of pan and paper from the cake.
Title: Barefoot Contessa's Double Chocolate Pudding
Ingredients:
- 6 sugar
- 1/2 cornstarch
- 1/4 cocoa powder
- 3 salt
- 1 milk
- 2 unsalted butter
- 1 pure vanilla extract
- 2 heavy cream
- 1 1/2
- 2
Instructions:
1. Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with the paddle attachment, on medium-high speed.
2. On low speed, add the cornstarch, cocoa powder, and salt.
3. Bring the milk to a boil in a medium saucepan and, with the mixer on low, slowly pour the hot milk into the chocolate mixture.
4. Combine well, then pour the mixture back into the pan.
5. Cook the mixture over low heat, stirring constantly with a whisk or wooden spoon, until thickened.
6. If the mixture begins to curdle, remove it from the heat and beat it vigorously with a wire whisk.
7. Remove the pan from the heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted.
8. Pour into serving bowls.
9. Place plastic wrap directly on the top of the pudding (to prevent a skin on top of pudding), and chill thoroughly.