xiaoxl/recipe_data huggingface dataset:
Chambord Black Raspberry Brownies


Ingredients:
eggs, water, Chambord raspberry liquor, confectioners' sugar, ice cream, Chambord raspberry liquor

Directions:
Preheat oven to 350°F Line a 9” by 13" baking pan with nonstick foil. Combine cake mix, eggs, oil, water, and Chambord Liqueur.
Fold in semi-sweet chocolate chips.
Pour into prepared baking pan and smooth.
Bake 35-40 minutes.
Cool to room temperature before cutting.
Dust with confectioners sugar (optional] and slice brownies into 3" squares. Top with ice cream and 3-4 ounces of Chambord. (optional].
Stuffed Italian Bread
Category: appetizers-and-snacks
By Beth Goldsmith

An easy way to dress up a plain loaf of bread! Great as an appetizer or as a side dish to grilled steaks. My local grocery sells a blend of mozzarella and provolone cheese that I use.

Ingredients:
½ cup butter, melted
3 tablespoons chopped fresh parsley
2 tablespoons olive oil
3 cloves garlic, minced
1 loaf Italian bread
12 ounces shredded Italian cheese blend

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix melted butter, parsley, olive oil, and garlic together in a bowl. Slice bread diagonally without cutting all the way through; do the same on the opposite diagonal to create cube-shaped sections still attached to the bottom crust. Spoon butter mixture carefully between sections; stuff in shredded Italian cheese blend. Wrap loaf in aluminum foil. Bake in the preheated oven for 15 minutes; unwrap and bake until cheese is melted, about 10 minutes more.

Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
Yields: 10 servings

Calories: 401.1
Fat: 23 g
Saturated fat: 12.4 g
Carbohydrates: 35.2 g
Sugars: 0.6 g
Dietary fiber: 1.9 g
Protein: 13.6 g
Cholesterol: 49.3 mg
Sodium: 732.4 mg
Savory Zucchini Muffins
Category: bread
By ChristineM

A nice change from the traditional sweet zucchini muffin, this recipe utilizes zucchini, onion, garlic, roasted red pepper, and sun-dried tomatoes, resulting in a moist, savory muffin that's perfect at breakfast, lunch, or dinner time!  You can sprinkle with a little shredded parmesan before baking, if you like.

Ingredients:
1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, chopped
¼ cup chopped sun-dried tomatoes
1 ½ cups shredded zucchini, squeezed dry
¼ cup chopped roasted red pepper
1 ¾ cups all-purpose flour
¼ cup cornmeal
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon freshly cracked black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup butter, softened
2 tablespoons white sugar
2  eggs
½ cup light sour cream
½ cup milk
¾ teaspoon hot pepper sauce (such as Tabasco®)
1 tablespoon olive oil
⅓ cup shredded Parmesan cheese  (Optional)

Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper liners. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes. Stir in the sun-dried tomatoes and remove from heat; transfer to a food processor. Add the zucchini and roasted red pepper to the tomato mixture; pulse the mixture several times until finely chopped. Stir the all-purpose flour, cornmeal, whole wheat flour, baking powder, baking soda, salt, pepper, basil, and oregano together in a bowl. In a separate large bowl, beat the butter with the sugar until fluffy using an electric mixer; beat in the eggs, one at a time. Stir in the sour cream, milk, hot pepper sauce, and 1 tablespoon of olive oil. Stir half the flour mixture into the butter mixture until almost incorporated; add the rest of the flour mixture and stir a few times just to mix. Stir in the zucchini mixture. Spoon the batter into the prepared muffin cups until nearly full. Sprinkle each muffin cup with about 1 teaspoon of shredded Parmesan cheese, if desired. Bake the muffins in the preheated oven until golden brown, 35 to 40 minutes. Allow to cool for 10 minutes before removing from pans.

Prep time: 25 mins
Cook time: 35 mins
Total time: 1 hr 10 mins
Yields: 16 muffins

Calories: 181
Fat: 9.9 g
Saturated fat: 5.1 g
Carbohydrates: 19.1 g
Sugars: 2.9 g
Dietary fiber: 1.3 g
Protein: 4.5 g
Cholesterol: 43.5 mg
Sodium: 292 mg
Compote with Frozen Berries
Category: everyday-cooking
By NicMG123

Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.

Ingredients:
½ cup frozen blueberries
¼ cup frozen strawberries
¼ cup frozen raspberries
¼ cup raw sugar
¼ cup water
1 tablespoon unsalted butter  (Optional)
1 tablespoon unbleached all-purpose flour  (Optional)

Directions:
Combine blueberries, strawberries, raspberries, sugar, water, and butter in a small saucepan. Bring to a boil and cook until berries break down, about 5 minutes. Reduce heat to medium and continue to simmer mixture, stirring occasionally, for 5 minutes. Remove from heat and allow to thicken until consistency is similar to a chutney or thick jam, adding flour to thicken even more if desired. Serve warm or chilled.

Prep time: 5 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 1 cup

Calories: 95.5
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 17.6 g
Sugars: 14.3 g
Dietary fiber: 1.2 g
Protein: 0.5 g
Cholesterol: 7.6 mg
Sodium: 5.9 mg
Russian Sour Cream Cake
Category: world-cuisine
By Oleshka

This easy Russian cake is made with only 3 ingredients and then filled with a delicious cream made of sour cream, sugar, and lemon juice.

Ingredients:
3  eggs
1 cup white sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour
1 ¾ cups sour cream
1 cup white sugar
1 teaspoon lemon juice  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour. Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms. Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

Prep time: 30 mins
Cook time: 25 mins
Total time: 2 hrs 5 mins
Yields: 10 servings

Calories: 313.7
Fat: 10.1 g
Saturated fat: 5.7 g
Carbohydrates: 52.6 g
Sugars: 40.2 g
Dietary fiber: 0.4 g
Protein: 4.6 g
Cholesterol: 73.5 mg
Sodium: 42.6 mg
Spicy Mayo Dipping Sauce


Ingredients:
mayonnaise, chili powder, paprika, lime juice, kosher salt, fresh ground black pepper

Directions:
".whisk together ingredients and refrigerate for at least 30 minutes before serving so sauce will merry together."
Sausage, Bacon and Tomato Cottage Pie


Ingredients:
sausage, back bacon, tomatoes, onion, beef bouillon cubes, mixed herbs, potatoes, cheddar cheese

Directions:
Peel, chop and boil your potatos. (while potatos are boiling].
Cook Sausages and cut each sausage into four.
Fry chopped onion, bacon and cooked chopped sausages.
Crumble oxo cubes into the above along with mixed herbs and stir.
Quater tomatos and mix in with above,
Leave to simmer for about 10 minutes stiring occasionaly, (you may want to add a touch of water to add a bit of juice but not to much].
Transfer the sausage mixture to a caserole or oven dish.
Drain and mash your potatos using your prefered method.
Spoon on top of sausage mixture like you would a shepherds pie.
Bake in a preheated oven at 200c until crispy on top.
Cover with grated cheese and bake again until cheese has melted.
Serve on its own or with vegetables.
Eastern North Carolina BBQ Sauce
Category: side-dish
By RODEO3829

I have tried a lot of recipes of Eastern North Carolina BBQ Sauce. This is the closest to what you will find in any of the BBQ Restaurants here in North Carolina. It is on the hot side, so you may wish to adjust the cayenne pepper and Tabasco™ sauce for milder flavor.

Ingredients:
1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (e.g. Tabasco™), or to taste
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.

Yields: 2 cups

Calories: 4.1
Carbohydrates: 0.6 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Sodium: 76 mg
CREAMY FRENCH ONION CHICKEN


Ingredients:
chicken breast, cream cheese, bacon, mashed potatoes

Directions:
dice the chicken breasts.
in a large frypan, on medium heat, cook the chicken, stirring until cooked through but not brown. drain.
add chicken back to pan with the cream cheese, stir till cheese is melted. add the cream and the french onion soup.
stir till soup is dissolved.  cook on low heat for 10 minutes. stir occasionally.
while the chicken is cooking, in a separate smaller frypan, cook the bacon until crispy. put aside to cool.
add the spinach to the chicken and cook, stirring, until wilted.
if the sauce is a bit too thick, add a little more cream.
serve over mashed potato.  crumble some bacon over each serve.
The Best Spaghetti Casserole
Category: main-dish
By Noonie Finch Hodges

Easy spaghetti dish with a little twist!

Ingredients:
1 (16 ounce) package spaghetti
2 pounds ground beef
¼ cup chopped onion
2 (26.5 ounce) cans meatless spaghetti sauce
1 (16 ounce) container fat-free sour cream
2 cups shredded mozzarella cheese, divided
½ cup Parmesan cheese
salt and black pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a deep 9x13 inch baking dish. Bring a large pot of salted water to a boil over high heat. Stir in the spaghetti. Boil the pasta until cooked through but still firm to the bite, 8 to 10 minutes. Drain well. Brown ground beef and onion in a large skillet over high heat; drain fat. Stir in the spaghetti sauce, sour cream, and 1 cup of the mozzarella. Mix in the cooked pasta. Transfer pasta mixture to prepared baking dish. Top with remaining 1 cup of mozzarella and the Parmesan cheese. Cover pan with aluminum foil. Bake in preheated oven until hot and bubbly, about 30 minutes.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 12 servings

Calories: 481.1
Fat: 17 g
Saturated fat: 7 g
Carbohydrates: 51.4 g
Sugars: 16.4 g
Dietary fiber: 4.5 g
Protein: 28.4 g
Cholesterol: 71.4 mg
Sodium: 826.2 mg
Ginger Raisin Muffins


Ingredients:
margarine, salt, molasses, white flour, whole wheat flour, baking powder, ginger, cinnamon, nutmeg, raisins, skim milk, eggs

Directions:
Cream together margarine, salt and molasses in a large mixing bowl., In a separate bowl, combine dry ingredients and raisins., Mix together milk and eggs in another bowl., Add dry ingredients to creamed mixture alternately with milk mixture., Place in well-greased muffin tins., Bake at 400 F for 20 minutes.
Sweet Potato Souffle
Category: desserts
By Ricki Heronemus

Sweet potato side dish - so good it is almost dessert.  Even if you don't like sweet potatoes, you will like this. Originally submitted to ThanksgivingRecipe.com.

Ingredients:
3 cups cooked and mashed sweet potatoes
¾ cup white sugar
⅓ cup butter, softened
2 ⅓  eggs
1 teaspoon vanilla extract
½ cup milk
1 cup flaked coconut
⅓ cup all-purpose flour
1 cup packed brown sugar
1 cup chopped nuts
⅓ cup melted butter

Directions:
Preheat oven to 350 degrees F (175 degrees C). Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Yields: 8 -10 servings

Calories: 516.3
Fat: 26.5 g
Saturated fat: 12.8 g
Carbohydrates: 66.4 g
Sugars: 49.2 g
Dietary fiber: 4.7 g
Protein: 7 g
Cholesterol: 85.5 mg
Sodium: 176.7 mg
Roasted Garlic Smashed Potatoes


Ingredients:
baking potatoes, low-fat milk, salt, black pepper, fresh sage

Directions:
Place potato pieces in a large microvave-safe bowl., Cover bowl, with plastic wrap, and cut a 1 inch slit in center of plastic wrap., Microwave at 10 minutes., Let stand for 2 minutes., Add remaining ingredients to bowl, and mash with a potato masher.
Chocolate Cow Pies


Ingredients:
sugar, buttermilk, egg, vanilla, flour, baking soda

Directions:
Preheat oven to 350°F.
In a large bowl, whisk the sugar, buttermilk, oil, egg, and vanilla together until smooth.  In a medium bowl, sift the flour, cocoa and baking soda together and add to the buttermilk mixture,  stir until the ingredients are just combined.  Be careful not to overework the batter,  If there are lumps, they will disappear during baking baking.  The less you work the batter, the more tender the pies will be.
Fill 6 nonstick muffin top cups with the batter.  Bake for 10 minutes in the center of the oven.  To prevent the pies from getting soggy after baking, remove the cooked muffins from their cups and cool them on a rack.  Serve warm.
Pasta With Beans, Artichokes, and Olives


Ingredients:
olive oil, onion, garlic clove, mushroom, white wine, oregano, basil, salt, black pepper, diced tomatoes, black beans, cannellini beans, fettuccine, other pastas, artichoke hearts, kalamata olive

Directions:
Heat oil in a large nonstick skillet over medium heat.
Add onions and garlic and sauté 2-3 minutes.
Add mushrooms and sauté 3-5 additional minutes.
Deglaze pan with white wine.
Add oregano, basil, salt, and pepper and sauté 1 minute.
Add tomatoes; cover and simmer 10 minutes.
Add beans; cover and simmer an additional 5 minutes.
Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.
Global House Salad


Ingredients:
walnuts, honey, Anjou pear, blue cheese, garlic, olive oil, honey, Worcestershire sauce, sriracha sauce, fresh ground black pepper

Directions:
Heat oven to 350°F Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside.
Cut pear into thin slices.
Combine nuts, pear, lettuce and cheese in a bowl.
Whisk dressing ingredients in another bowl.
Divide salad between 2 serving bowls; drizzle each with 2 tablespoon of the dressing.
Michelada- Mexico City Style


Ingredients:
dark beer, limes, juice of

Directions:
"Pour the lime juice and jugo Maggi in a tall glass, mix well. Add the beer slowly, tilting the glass to avoid the foam rising too much. Serve!"
Chicken Thighs With Spicy Orange Sauce


Ingredients:
brown sugar, soy sauce, fresh lemon juice, orange zest, salt, paprika, ground ginger, nutmeg, fresh ground black pepper, boneless skinless chicken thighs, cornstarch, water, orange, parsley sprig

Directions:
To make the sauce: in a saucepan over medium heat, stir the sauce ingredients together until the sugar dissolves and the flavors are blended, about 1 minute.
Preheat the oven to 350 degrees.
Place the chicken in a lightly sprayed or oiled 11 x 7 inch glass baking dish.
Pour the sauce over the chicken.
Cover and bake for 15 minutes.
Uncover, baste with the sauce, and continue to bake, uncovered, until the chicken is cooked through, about 15 minutes longer.
Pour the sauce into a small pan over medium heat.
Blend the cornstarch and water and stir into the sauce.
Stir until thickened, about 1 minute.
Transfer the chicken to a plate and pour the sauce over it.
Garnish with orange slices and parsley.
Strawberry Banana Smoothie


Ingredients:
plain yogurt, skim milk, low-fat milk, banana, strawberry, honey

Directions:
Place all the ingredients into the blender., Blend until the mixture is smooth., Serve immediately.
Artichoke Chowder


Ingredients:
artichoke hearts, garlic cloves, shallot, butter, milk, basil, crouton

Directions:
In a skillet, saute the artichoke hearts garlic, and shallots in the stock., Set aside half the hearts and puree the rest in blender., Add the butter and milk and whip till smooth., Place in a saucepan and simmer over low heat for 20 mins., Season with salt and pepper., Fold in rest of the hearts and heat thoroughly., Garnish with basil and croutons.
BEEF MEATLOAF


Ingredients:
lean ground beef, eggs, ketchup, oregano, black pepper, water

Directions:
Preheat oven to 350ºF. In a large bowl, mix all ingredients well except can of tomatol. Transfer meat mixture in a 9x5x3” loaf pan. Cover with cream of tomato soup.
Transfer to preheated oven and cook for 1 to 1:10 hours. Remove from heat and let it rest for 15 minutes before slicing. Serve with mashed potatoes and veggies. Makes 4 servings.
Shrimp Salad Spread


Ingredients:
hard-boiled eggs, celery ribs, mayonnaise, fresh lemon juice, paprika

Directions:
Mince shrimp in food processor--spatula out in mixing bowl.
Cut up celery and mince finely in processor--add eggs cut in half and pulse to a mince.  Add all to bowl.
Add mayonnaise and seasonings except for paprika and fold/mix.
Add to serving bowl,sprinkle with paprika  serve with Melba toast/ sociables / crackers of your choice. Refrigerate before serving.
Make sure the Old Bay is added just right and it will be the best at the party, guaranteed!
Chocolate Doughnuts


Ingredients:
granulated sugar, eggs, milk, vanilla, all-purpose flour, baking powder, salt

Directions:
Cooking Oil               3tbsp.  50 ml.
Lard or oil for deep frying.
Put oil, sugar, eggs, milk and vanilla in mixing bowl. Mix together well.
Add flour, baking powder, salt and cocoa. Stir to blend. Heat lard or oil  to 375f
On floured surface roll dough 1/4 inch (5/8] thick. cut with doughtnut cutter. Drop carefullly into hot fat(lard]or oil a few at a time so as not to crowd. When light brown turn to cook other side. Cook center "holes" too. Drain standing on edge on paper towles of tray. Glaze for speical effects.( I will post Glaze Later].
Hershey's S'mores Clusters.


Ingredients:
mini marshmallows, graham crackers

Directions:
Break and heat 6 milk-chocolate bars in the microwave., Stir in 2 cups of mini-marshmallows and 8 coarsely chopped graham crackers., Drop spoonfuls of the mix into miniature paper muffin cups., Cover and refrigerate until firm.
Crescent City Shrimp and Grits


Ingredients:
grits, water, salt, andouille sausage, cheese spread, fresh ground black pepper, parsley, shrimp, garlic clove, green bell pepper, butter, white wine

Directions:
For Grits:
Saute sausage in a medium saucepan just until hot, and some oil is released.
Add water, bring to a boil, add salt and grits. Cook until thick and soft.
Stir in cheese spread until melted through. Add parsley and adjust seasoning to taste.
For Shrimp:
Generously sprinkle shrimp with seafood seasoning. I use Chef Paul's, but use whatever kind you happen to like.
Melt butter in a nonstick skillet, add onion and pepper and cook gently until onion is translucent.
Add garlic and cook a few moments more, stirring constantly.
Add shrimp and wine and cook until nice and pink, but still tender.
To serve:
Ladle grits into shallow bowls, top with shrimp, and drizzle with the butter and wine left in the pan. You can top it with a bit more parsley or green onions if you like. Traditionally, we would serve this with a crisp green salad and mimosas for a special brunch.
Easy Almond Chicken


Ingredients:
water, garlic clove, onion, celery, green beans

Directions:
Cook and dice your chicken, I like to cheat and use a bbq chicken from the supermarket, just removing the bones and skin.
Make a soup in a jug with the soup mix and water, stirring well so there is no lumps.
Brown the almonds in  2 tbsp of oil in a large frypan, remove from pan when browned.
Fry the garlic, onion, celery, beans and mushrooms all together until cooked.
Add the soup mix and the chicken.
Bring to the boil and simmer for 3 minutes.
Serve on a bed of rice, sprinkled with the slivered almonds.
Fresh Spring Rolls With Thai Dipping Sauce
Category: appetizers-and-snacks
By USA WEEKEND columnist Jean Carper

Science says: Shrimp is a good low-fat, high-protein substitute for meat and does not raise cholesterol.

Ingredients:
6  spring roll wrappers (available in Asian markets)
12  medium shrimp, cooked and shelled
1 cup shredded leaf lettuce
⅓ cup chopped cilantro
½ cup peeled, seeded, chopped cucumber
1 medium carrot, julienned
1 tablespoon light soy sauce
1 tablespoon white-wine vinegar or rice vinegar
3 tablespoons mirin
¼ teaspoon grated ginger root  (Optional)

Directions:
In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of each ingredient down middle of wrapper, starting with lettuce. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close. Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with Quick Thai Dipping Sauce, below, or peanut sauce. To make the Quick Thai Dipping Sauce, combine all ingredients in a small bowl.

Yields: 6 servings

Calories: 59.3
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 8.9 g
Sugars: 3.2 g
Dietary fiber: 0.7 g
Protein: 3.4 g
Cholesterol: 20.2 mg
Sodium: 168 mg
Out of This World Homemade Salsa


Ingredients:
red onion, tomatoes, tomatoes, scallions, cilantro, lime, black pepper

Directions:
Chop vegetables.
Combine the tomatoes, onions, scallions, jalapeno, cilantro, salt and lime juice in a mixing bowl.
Stir until evenly mixed.Store in refrigerator until ready to serve with chips or your favorite Tex-Mex dish.
Apricot-Glazed Roasted Asparagus


Ingredients:
asparagus spear, low sodium soy sauce, garlic, salt

Directions:
Preheat oven to 400°F.
Place asparagus spears on a foil-lined jelly roll pan coated with cooking spray.
Combine apricot preserves, soy sauce, garlic, and salt; mix well Pour preserves mixture over asparagus.
Toss well to coat.
Bake at 400°F for 10 minutes or until asparagus is crisp-tender.
Serve immediately.
Pumpkin Bars with Cream Cheese Frosting
Category: fruits-and-vegetables
By WeibellMommy

Perfect holiday treat for you and your family to enjoy! Keep refrigerated; they taste MUCH better this way!

Ingredients:
cooking spray
4  eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¾ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar
1 pinch ground cinnamon, for dusting

Directions:
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray. Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes. Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely. Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

Prep time: 20 mins
Cook time: 25 mins
Total time: 1 hr 45 mins
Yields: 16 servings

Calories: 577.5
Fat: 31.7 g
Saturated fat: 12.6 g
Carbohydrates: 71.3 g
Sugars: 56.8 g
Dietary fiber: 1.4 g
Protein: 4.7 g
Cholesterol: 92.4 mg
Sodium: 454.2 mg