lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Bar Filled Chocolate Cupcakes
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 2/3 baking soda
- 2 salt
- 1 water
- 2 white vinegar
- 2/3 vanilla extract
- 2 cream cheese
- 2 sugar
- 2 egg
- 1 salt
- 1/3
- 1
- 1/8
- 1
Instructions:
1. Prepare chocolate bar filling:
2. Heat oven to 350°F Line muffin cups(2-1/2 inches in diameter)with paper bake cups.
3. Stir together flour, sugar, cocoa, baking soda and salt in a large bowl. Add water, oil, vinegar and vanilla; beat on medium speed of mixer 2 minutes.
4. Fill muffin cups 2/3 full with batter. Spoon 1 level tablespoons filling into center of each cupcake.
5. Bake 20 to 25 minutes, or until wooden pick inserted in cake portion comes out clean. Remove from pan to wire rack. Cool completely.
6. Top each cupcake with chocolate bar piece.
7. Chocolate Bar Filling:
8. Beat cream cheese, sugar, egg and salt in small bowl untiol smooth and creamy. Stir in chocolate bar pieces.
Title: Easy Lemon Pudding Cookies
Ingredients:
- 1 Bisquick baking mix
- 1 pudding
- 1/2 ground ginger
- 1 egg
- 1/4 sugar
- 1/2 white chocolate baking squares
- 3
Instructions:
1. Preheat oven to 350°F
2. Stir baking mix, pudding mix, and ginger together in a medium bowl. Mix in egg and oil until well blended.
3. Roll cookie dough into 1-inch balls. Place balls 2 inches apart on a lightly greased cookie sheet.
4. Dip flat-bottom glass into sugar. Press glass onto each cookie dough ball and flatten into 1/4 inch thickness.
5. Bake 10 minutes. Immediately remove from cookie sheet. Cool on wire racks.
6. Drizzle cookies with melted white chocolate.
Title: Plum and Almond Crumble Cake
Ingredients:
- 125 butter
- 1 brown sugar
- 1 ground cinnamon
- 3 eggs
- 1/2 plain flour
- 1/2 self-raising flour
- 1/2 sour cream
- 1/3 plums
- 6 plain flour
- 1/3 brown sugar
- 2 butter
- 40 creme fraiche
- 1/3
Instructions:
1. Preheat oven to 180°C Grease and line the base and side of a 20cm round cake pan.
2. Use an electric mixer to beat the butter, sugar and cinnamon in a medium bowl until pale and creamy. Add the eggs, one at a time, beating well after each addition until just combined. Stir in the combined flours, almond meal and sour cream in alternating batches.
3. Spoon into the prepared pan and smooth the surface. Arrange the plums over the surface in a single layer.
4. Combine the extra flour and sugar in a bowl. Add the extra butter and use your fingertips to rub in the butter until it resembles coarse breadcrumbs. Stir through the flaked almonds. Sprinkle evenly over the plums. Bake for 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and set aside for 30 minutes to cool slightly before turning onto a wire rack to cool completely. Cut into wedges and serve with creme fraiche, if desired.
Title: Grilled Angel Food Cake With Strawberries
Ingredients:
- 1 1/2 strawberries
- 2 sugar
- 1
Instructions:
1. In bowl, toss halved strawberries with vinegar and sugar.
2. Let stand at room temperature until sugar dissolves, at least 30 minutes, stirring occasionally.
3. Meanwhile, oil the outdoor grill to prevent sticking.
4. Cut cake in 6 wedges.
5. Grill cake over medium heat, 3 to 4 minutes per side, until lightly toasted.
6. Spoon strawberries with their juice, onto 6 dessert plates.
7. Place grilled cake next to strawberries; serve with whipped cream on top of fruit and cake.
8. Prep time includes standing time.
Title: Buttermilk Lemon Pie
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 2 buttermilk
- 1/2 water
- 3 lemon juice
- 6 butter
- 2 sugar
- 1
- 3
- 6
Instructions:
1. In a large saucepan, combine sugar and flour.
2. Gradually stir in buttermilk and water until smooth.
3. Cook and stir over medium heat until thickened and bubbly; approximately 4 minutes.
4. Reduce heat; cook and stir 2 minutes longer.
5. Temper by stirring a small amount of hot filling into egg yolks; return egg mixture to pan and stir constantly.
6. Bring this mixture to a gentle boil; cook and stir 2 minutes longer.
7. Remove from heat and stir in lemon juice and butter, until butter is completely melted. Keep this mixture warm.
8. In a small mixing bowl, beat egg whites on medium until soft peaks form.
9. Gradually add in sugar, 1 TBSP at a time and beat on high until stiff peaks form and sugar is dissolved.
10. Pour the hot filling into the baked pastry shell.
11. Spread meringue evenly over top of filling sealing edges to crust.
12. Bake at 350 degrees for 15 minutes or until meringue is lightly brown.
13. Cool on a wire rack for at least one hour, then refrigerate for 6 hours before serving.
Title: Gingersnaps
Ingredients:
- 1 1/4 shortening
- 1/4 water
- 2 sugar
- 1 molasses
- 1 vinegar
- 2 eggs
- 4 baking soda
- 2 baking powder
- 5 - 5 1/2 flour
- 1 clove
- 1 cinnamon
- 1 nutmeg
- 1 allspice
- 1 ginger
Instructions:
1. Mix first six ingredients.
2. Add dry ingredients.
3. Let chill for 1 hour.
4. Take 1 TBSP dough (I like to make them BIG!) , roll into a ball and roll in granulated sugar.
5. Bake at 350 degrees for 10-12 minutes. Remember all stove temps are different.
Title: Oaty Chocolate Caramel Slice
Ingredients:
- 5 1/4 butter
- 2 golden syrup
- 3/4 brown sugar
- 3/4 coconut
- 1 1/2 rolled oats
- 3/4 flour
- 1 1/2 baking powder
- 3 butter
- 1/2 brown sugar
- 1 sweetened condensed milk
- 2 golden syrup
- 9 dark chocolate
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter, golden syrup and brown sugar in a saucepan, remove from heat. Mix dry ingredients in a bowl, pour in butter,syrup and brown, mix well. Press mixture into a 8" x 8" pan.
3. Bake 20 to 25 minutes until golden.
4. Melt 3 oz butter, brown sugar, condensed milk and golden syrup in a saucepan and simmer, stirring, until mixture thickens and becomes caramel coloured.
5. Pour over the base and allow to set.
6. Melt chocolate and spread over set caramel.
7. Cut into squares once set.
Title: Iced Banana & Pecan Cake
Ingredients:
- 100 parsnips
- 100 bananas
- 200 self raising flour
- 2 baking powder
- 1 cinnamon
- 100 light muscovado sugar
- 100 unsalted butter
- 100 pecan halves
- 2 eggs
- 150 cream cheese
- 2 maple syrup
Instructions:
1. To make the cake, heat teh oven to 180c/gas4. Line a 2lb loaf tin with greaseproof paper. Put all the cake uingredients in a large bowl & mix well.
2. Pour into the tin, place on a baking tray & bake in the centre of the oven for about 35-40 minutes, unti the centre is firm & springy to the tounch& a skewer inserted in the centre comes out clean. Leave to go cold in the tin.
3. To make the icing, beat together the cream cheese & maple syrup until light & well blended. Remove the cake from the tin. Spread the icing over the top of the cake & decorate with the reserved pecans.
Title: Glitter's Apple Butter Delight
Ingredients:
- 1 apple butter
- 1 Cool Whip
- 1 pecans
- 1 - 1 1/2 walnuts
Instructions:
1. Starting with wax paper approximately 12 inches long--lay it flat on the table.
2. Take one wafer, and spread one side with apple butter, spread the next wafer, put the spread side onto the unspread and so forth--a sandwich effect that will produce two rolls by the time you are done.
3. After each roll is done, roll up the wax paper closing on the ends.
4. Refrigerate for 10-15 minutes or longer.
5. When you are ready, take out the rolls and begin spreading the Cool Whip on them one side at a time.
6. Sprinkle the nuts on the wax paper and as you finish a side, roll the finished side into the nuts, until the entire roll is finished.
7. Close again with the wax paper, careful do not press close.
8. Refrigerate at least 1 hour or more--I usually make it overnight.
9. Carefully, unwrap and slice the roll on an angle and serve.
10. It makes a beautiful dessert that is so very simple, yet so elegant.
11. The taste--you have to try for yourself.
Title: Pumpkin Brownies
Ingredients:
- 1/2 pumpkin puree
- 1/3 brown sugar
- 1 egg
- 2 applesauce
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 ground cinnamon
- 1 ground allspice
- 1/2 ground nutmeg
- 1/2
- 1/4
- 1/3
Instructions:
1. Grease a square 8x8 pan with cooking spray.
2. Blend the pumpkin, sugar, egg and egg whites, and applesauce until smooth.
3. Add the flour, baking powder, salt, (and cocoa powder if using that method); blend until smooth.
4. Melt the chocolate (I put the the 1-oz square in a small dish and microwaved on high for 30 seconds) and blend it into the mixture, incorporate completely.
5. Add the spices and fully blend them inches.
6. Mix in the chocolate chips, then spread the mixture evenly into the pan. You might need a rubber scraper to do this.
7. Bake at 350. Depending on your oven strength, bake for 20-30 minutes or until completely set. (My convection oven only needed 20 minutes.) Cut into squares, 4x4 to yield 16 brownies.
Title: Mike’s Roasted Sweet Potato Pie
Ingredients:
- 2 sweet potatoes
- 2 eggs
- 3/4 sugar
- 1/2 brown sugar
- 1/2 butter
- 1 vanilla
- 1/2 cinnamon
- 1/2 nutmeg
Instructions:
1. Wrap potatoes in foil and roast for about a hour until fork tender.
2. Cool, peel, and mash potatoes with eggs, sugar, butter, vanilla, and spices. Beat with a hand mixer. Pour into pie shell.
3. Bake at 375 degrees for 45 minutes to 1 hour.
Title: Chocolate Graham Cracker Cupcakes With Toasted Marshmallow
Ingredients:
- 2 1/4 sugar
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 pure vanilla extract
- 1/2 boiling water
- 2 graham cracker crumbs
- 1 unsalted butter
- 1 1/2 bittersweet chocolate
- 1/3
- 9
Instructions:
1. Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
2. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
3. In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
4. Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
5. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
6. Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
7. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
Title: Goat Cheese Brownies
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 1/2 eggs
- 2 flour
- 2 salt
- 1/2 sugar
- 1/2 egg
- 8 vanilla
- 1/4 walnuts
- 1
- 1/2
- 1/4
Instructions:
1. Grease or line an 8-inch pan with foil, then set aside.
2. Preheat oven to 350 degrees.
3. Stir butter and cocoa in large bowl until cocoa is completely dissolved.
4. Add brown sugar and whisk to combine.
5. Add one egg at a time, making sure each egg is fully mixed into the batter.
6. Add balsamic vinegar, flour and salt, only stirring until no flour is visible, being careful not to over-mix.
7. Pour batter into pan and set aside.
8. Beat goat cheese, sugar, egg and vanilla until smooth.
9. Dollop on top of brownie batter and carefully swirl with knife, but don't mix in completely.
10. Sprinkle with chopped walnuts.
11. Bake for approximately 25 minutes, or until a toothpick inserted in the middle comes out clean. Try not to over-bake.
12. Cool, then cut into squares. Recipe makes 16 brownies.
Title: Backpacking Cobbler
Ingredients:
- 1/2 sugar
- 1 biscuit mix
- 1/2 cinnamon
- 2 brown sugar
- 1/4 vegetable shortening
- 1 dry milk
- 1 berries
- 1
- 4
Instructions:
1. Mix sugar, 1 tablespoon biscuit mix, dry milk, and cinnamon in the small bag.
2. In a bowl, mix the remaining biscuit mix with brown sugar, and cut in shortening.
3. Label the large ziploc"cobbler base, add 1/4 cup water at camp".
4. Close it.
5. Label the small bag"topping mix, add 4 handfuls berries".
6. At camp, add the water to the base and mix.
7. Put in a greased dutch oven.
8. Toss berries in bag with topping and spread on cobbler base.
9. Cover tightly and cook in coals or on grill for 30-40 minutes.
Title: James McNair's Molten Chocolate Babycakes
Ingredients:
- 12 bittersweet chocolate
- 3 unsalted butter
- 2/3 granulated sugar
- 1/8 salt
- 4 eggs
- 1/2 cake flour
- 1 pure vanilla extract
- powdered sugar
Instructions:
1. Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F.
2. Grease and line six 6-ounce custard cups or souffle dishes.
3. Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking.
4. Melt the chocolate and set aside to cool slightly.
5. In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well.
6. Add the vanilla and cooled chocolate and blend until smooth.
7. Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula.
8. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes.
9. Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment.
10. Sift a little powdered sugar over the tops of the cakes.
11. James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar.
Title: Kerry's Apple Pie
Ingredients:
- 1 vanilla ice cream
- 1
Instructions:
1. Bake pie according to directions.
2. Add cinnamon sugar last 10 minutes.
3. Serve with ice cream.
Title: Creme Caramel (Best of Bridge)
Ingredients:
- 3/4 water
- 1 sugar
- 4 eggs
- 3 vanilla
- 1 sugar
- 1/2
- 3
Instructions:
1. Lightly butter 8 ramakins. Set aside.
2. Place the water and sugar in a saucepan; stir over low heat until sugar dissolves. Increase heat and bring to a boil, approx 10 - 15 minutes or until mixture has turned golden brown.
3. Custard: With a mixer, beat together the whole egs, egg yolks, vanilla and sugar until lemon coloured.
4. Preheat oven to 325.
5. Scald cream in a saucepan and allow to cool slightly. Pour a bit of cream in to the egg mixture, stirring constantly. Pour the rest of the cream into the egg mixture and stir until well blended.
6. Pour the custard evenly into each dishes. Set the dishes in a shallow baking pan containing 1" water. Bake custards at 325 for 35 - 40 minutes or until custard is set. Remove the custards from the oven and cool. Chill for 5 hours.
7. To serve: Place dishes in hot water and east custards away from sides of dish. Invert onto serving plates.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/4 water
- 3/4 flour
- 1 sugar
- 1 cinnamon
- 1/4 salt
- 1/2 butter
Instructions:
1. Place apples and water in a 9x9 pan.
2. Sift flour, sugar, cinnamon, and salt into a bowl.
3. Cut in butter until mixture resembles coarse crumbs.
4. Sprinkle over apples.
5. Bake at 350 for 40 minutes or until apples are tender.
Title: Carrot Cake
Ingredients:
- 3 flour
- 2 baking powder
- 2 baking soda
- 2 cinnamon
- 1/2 salt
- 2 sugar
- 1 1/4 vanilla
- 1 eggs
- 4 raw carrots
- 3 raisins
- 1 walnuts
- 1/2 cream cheese
- 1 light corn syrup
- 2 powdered sugar
- 2 1/4 vanilla
- 1/2
Instructions:
1. Beat sugar, oil, and vanilla together.
2. Thoroughly beat in eggs one at a time. Add dry ingredients, alternately with carrots.
3. Put in 13x9x2- inches baking pan.
4. Bake at 350 degrees about 40 minutes.
5. FROSTING.
6. Blend frosting ingredients and frost cake. That’s it!
Title: Cheesecake-Marbled Brownies
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 1 eggs
- 2 pure vanilla extract
- 1/2 all-purpose flour
- 2/3 cream cheese
- 8 sugar
- 1/3 pure vanilla extract
- 1
- 1/4
Instructions:
1. To make the Brownie batter: Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan.
2. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in 1 cup sugar, 2 eggs, 1/2 tsp vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread into baking pan.
3. Make the cheesecake batter and bake brownies: Whisk together cream cheese, 1/3 cup sugar, egg yolk and 1/4 tsp vanilla until smooth. Dollop over brownie batter then swirl in with a knife or spatula.
4. Bake until edges are slightly puffed and center is just set, about 35 minutes.
5. Serve warm or at room temperature.
Title: Mini Cream Cheese Rolls
Ingredients:
- 2 cream cheese
- 2 sugar
- 3 lemon juice
- 1 powdered sugar
- 1 milk
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 375.
2. Unroll crescent rolls, and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforations to seal.
3. Stir together cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle, roll up jelly roll fashion, starting with the long side.
4. Gently cut each log into 6 (1” thick) slices, using a serrated knife.
5. Place rolls on greased cookie sheet seam side down. Bake at 375 10 to 15 minutes or until lightly browned.
6. Meanwhile combine powdered sugar, milk and vanilla. Drizzle over warm rolls. Or use ½ can of cream cheese frosting (microwave 20 seconds to soften).
Title: Key Lime Cookies
Ingredients:
- 1 unsalted butter
- 2 sugar
- 2 eggs
- 1/4 key lime juice
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, with an electric mixer, cream butter and sugar until fluffy.
3. Add the eggs 1 at a time and the lime juice, and mix well.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Gradually add the flour mixture to butter mixture until well incorporated. Dough should be stiff but not dry.
6. Shape into 1-inch balls, press thumb into center of balls to make an indentation, being careful not to press through to the bottom.
7. Fill indentations with about 1 tablespoon key lime curd.
8. Bake for 15 minutes, until lightly brown.
9. Transfer to a wire rack to cool.
10. Sprinkle with powdered sugar.
Title: Holy Cow Cake
Ingredients:
- 18 1/4 sweetened condensed milk
- 1 cream cheese
- 14 Cool Whip
- 4
- 8
Instructions:
1. Prepare cake as package directs. Bake in greased 9X13 pan at 350 for 30-35 minutes or until cake tests done. Blend together caramel topping and sweetened condensed milk.
2. As soon as cake is removed from the oven poke holes all over top of cake. Pour milk mixture all over cake. Crush 2 Butterfingers and sprinkle over cake. Chill cake.
3. Stir together cream cheese and Cool Whip until well blended. Spread over cake. Crush remaining candy bars and sprinkle over cake.
4. This recipe from CDKitchen for Holy Cow Cake serves/makes 12.
Title: Omani Date Pearls
Ingredients:
- 12 -15 dates
- 2 sugar
- 1 1/2 ghee
- 2 water
- 1
- 1/2
Instructions:
1. Remove the seeds from the dates and keep aside.
2. Then, coarsely crush the dry nuts with 1/2 a cup of sugar.
3. Spread the coarsely crushed nuts on a plate.
4. Crush vermicelli and roast in ghee until golden brown.
5. Add water and stir for 2 minutes continuously.
6. Add sugar.
7. Mix well until the mixture becomes thick and dry.
8. Allow to cool.
9. Add sugar.
10. Mix well, once again, until the mixture becomes thick and dry.
11. Allow to cool.
12. Add 3 tsps. of the crushed nuts powder to this.
13. Stuff each date with a little of this mixture.
14. Put a tbsp. of the mixture onto your palm
15. Place a date in the centre.
16. Gently cover the date, leaving only a small portion of it visible to the naked eye.
17. Roll this date onto the dry nuts powder until well covered.
18. Carefully, lay out edible silver foil on a tray (edible silver foil="chandi ka warq" in Hindi).
19. Add some cashews and almonds.
20. Transfer the date pearls to this tray.
21. Garnish with few cashews and almonds.
Title: Dark Chocolate & Cream Cheese Biscuits Lasagna #RSC
Ingredients:
- 2 cream cheese
- 8 instant vanilla flavor pudding and pie filling
- 3
- 11 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line a 9 ½ x6-inch baking pan with Reynolds Wrap Non-Stick Foil with non-stick side toward food; set aside.
3. Mix together in a large bowl cream cheese, vanilla instant pudding & pie filling and milk; set aside.
4. Step 1: Arrange 1 can of biscuits to cover as much of the bottom of pan as possible. Spoon half of the cream cheese mixture, dark chocolate morsels and ½ cup almonds over the biscuits.
5. Step 2: Repeat step 1 by layering second can of biscuits, cream cheese mixture, dark chocolate morsels and remaining almonds.
6. Bake uncovered for 30 minutes. Let stand 5 to 10 minutes before cutting in squares to serve.
Title: Soft and Chewy Gingersnaps
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 baking soda
- 2 flour
- 1/2 clove
- 1 ginger
- 1 cinnamon
- 1 salt
Instructions:
1. Mix, chill, roll into small balls.
2. Roll in sugar, place on very lightly greased cookie sheet.
3. Bake at 325°F until brown, about 18 minutes.
Title: Chocolate Chip Whipped Cream Loaf
Ingredients:
- 1 1/2 flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 1 heavy whipping cream
- 2 eggs
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350°.
2. Grease and flour 9x5-inch loaf pan and set aside.
3. Combine flour, sugar, baking powder and salt in medium bowl and set aside.
4. Beat whipping cream in large bowl at high speed until soft peaks form.
5. Add eggs and vanilla and continue beating just until blended.
6. Gently stir in flour mixture and chocolate chips by hand until blended.
7. Pour batter into prepared pan.
8. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
9. Run knife around edges of pan to loosen and turn out onto cooling rack.
10. Cool completely.