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Can you tell me how to make Beignets?
|
Here's a recipe for Beignets:
Ingredients:
• 3/4 cup lukewarm water
• 3 1/2 teaspoons active dry yeast
• 2 large eggs
• 1/2 cup whole milk
• 3 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar, plus 2 tablespoons
• 4 cups bread flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 8 cups canola oil, for frying, plus more for greasing
• powdered sugar, for topping
Instructions:
1. Pour the water into a medium bowl or large liquid measuring cup and sprinkle the yeast over the top. Let stand for about 5 minutes, until foamy.
2. Add the eggs, milk, melted butter, and sugar, and whisk to combine.
3. In a large bowl, whisk together the flour and salt.
4. Pour the wet ingredients into the dry ingredients, stirring with a flexible spatula to form a shaggy dough. Turn the dough out onto a clean surface and use your hands to knead until it comes together in a smooth ball, about 2 minutes.
5. Grease a clean large bowl with canola oil. Transfer the dough to the greased bowl and cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 hour.
6. Punch the dough down with your fist, then turn it out onto a lightly floured surface.
7. Roll the dough into a large rectangle, about 1/4 inch (6 mm) thick. With a sharp knife, cut the dough into 2-inch (5 cm) squares, then transfer the squares to a baking sheet lined with parchment paper.
8. Heat the canola oil in a large pot over medium-high heat until it reaches 350˚F (180˚C).
9. Lower the dough squares, 3-4 at a time, into the hot oil. As soon as the beignets puff up, use tongs or a kitchen spider to gently flip them over. Fry until golden brown on both sides, flipping as needed, 2-3 minutes more. Transfer the beignets to a wire rack to drain.
10. Dust the beignets with powdered sugar and serve warm.
Enjoy your Beignets!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make No-bake Chocolate Peanut Butter M&M Balls.
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Here's a recipe for No-bake Chocolate Peanut Butter M&M Balls:
Ingredients:
• 1/2 cup butter, melted
• 1 1/2 cups peanut butter
• 2 1/2 cups powdered sugar
• chocolate chip
• m&m
Instructions:
1. Mix butter, peanut butter, M&M’s, and powdered sugar until well blended. More or less powdered sugar can be used to make mixture more or less dry.
2. Make 1 inch (2 1/2 cm) balls and freeze for about 20 minutes or until firm.
3. Microwave chocolate chips for 60 seconds, stopping every 15 seconds to check and stir. Tip: Adding some vegetable shortening can make the chocolate thinner and easier work with.
4. Remove balls from freezer and dip into the chocolate. Place on wax paper, top with M&M’s (optional) and allow to harden. Refrigerate if needed.
Enjoy your No-bake Chocolate Peanut Butter M&M Balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Giant Cinnamon Roll?
|
Here's a recipe for Giant Cinnamon Roll:
Ingredients:
Dough
• 1/2 cup unsalted butter, melted, plus more for greasing the pan
• 2 cups whole milk, warm to the touch
• 1/2 cup granulated sugar
• 1 pack active dry yeast
• 5 cups all-purpose flour, divided
• 1 teaspoon baking powder
• 2 teaspoons salt
Filling
• 3/4 cup butter, softened
• 3/4 cup light brown sugar
• 2 tablespoons ground cinnamon
Frosting
• 4 oz cream cheese, softened
• 2 tablespoons butter, melted
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup powdered sugar
Instructions:
1. Generously butter a 1-inch (2.5 cm) cast-iron skillet or cake pan.
2. In a large bowl, whisk together the warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (40˚C). If hotter, allow to cool slightly before proceeding.
3. Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute. Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
4. After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional 3/4 cup (95 grams) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
5. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
6. Roll the dough out into a large rectangle, about 1/2 inch (1.5 cm) thick. Fix corners to make sure they are sharp and even.
7. Make the filling: In a small bowl, combine the softened butter, light brown sugar, and cinnamon.
8. Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
9. Using a pizza cutter, make 3 horizontal cuts to divide the dough into 4 long, evenly-sized strips. Starting from the top, roll the first strip up from right to left. Take the first roll and place it on top of the next strip, starting again on the right side and rolling up right to left, building on the first. Continue with the remaining strips until you have a giant cinnamon roll.
10. Place the giant cinnamon roll in the prepared skillet or cake pan and cover with plastic wrap. Place in a warm spot and leave to rise for 30 minutes. The cinnamon roll should expand to the edges of the pan during this time.
11. Preheat the oven to 325˚F (160˚C).
12. Uncover the cinnamon roll and bake for 45 minutes. Cover the roll with foil to prevent the outside from burning, and bake for an additional 35 minutes.
13. While the cinnamon roll is baking, prepare the frosting: In a medium bowl, whisk together the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
14. Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes. Once cool, remove from the pan and drizzle the frosting over the roll before serving.
Enjoy your Giant Cinnamon Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Brownie Fudge Cookies?
|
Here's a recipe for Brownie Fudge Cookies:
Ingredients:
• 3/4 cup brown sugar
• 2 eggs
• 1/2 cup butter, melted
• 2/3 cup chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup dark chocolate chip
• 2/3 cup white chocolate chip
Instructions:
1. Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
2. In a large bowl, whisk together the brown sugar and eggs.
3. Next, whisk in the butter, chocolate, and vanilla extract.
4. Fold in the flour, baking powder, and salt.
5. Finally mix in the chocolate chips.
6. Chill in the fridge for 30 minutes, until slightly set.
7. Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
8. Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
Enjoy your Brownie Fudge Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Stuffed Chocolate Chip Cookies.
|
Here's a recipe for Stuffed Chocolate Chip Cookies:
Ingredients:
Dough Base
• 1 cup unsalted butter, 2 sticks
• 1/2 cup granulated sugar
• 1 1/2 cups dark brown sugar
• 2 teaspoons vanilla extract
• 1 tablespoon greek yogurt
• 1 large egg
• 1 large egg yolk
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup milk chocolate chips
• 1/2 cup mini chocolate chips
Stuffings
• 1 tablespoon caramel, per cooking
• 1 tablespoon cookie butter, per cookie
• 1 tablespoon chocolate hazelnut spread, per cookie
• 1 tablespoon peanut butter, per cookie
Toppings
• 1/4 cup mini marshmallows
• 1/4 cup chocolate caramel candy, chopped
• 1/4 cup chocolate chips
• 1/4 cup chocolate sandwich cookie, crushed
• 1/4 cup white chocolate chip
• 3/4 cup rainbow sprinkles
• 1/4 cup pretzel, crushed
• 1/4 cup potato chip, crushed
Instructions:
1. In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
2. To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
3. Add the egg and egg yolk and beat again until fluffy and well-combined.
4. In a separate large bowl, whisk together the flour, baking soda, and salt. Sift 1/3 of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
5. Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they’re easier to work with later.
6. Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
7. Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a 1/4-inch (6 mm) thick circle.
8. Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
9. To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don’t fall off. Repeat with the remaining stuffed cookie dough balls.
10. Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don’t spread into one another. You may need to use 2 baking sheets.
11. Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
12. Cool on a cooling rack for 10 minutes before devouring!
Enjoy your Stuffed Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Homemade Crème Brûlée?
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Here's a recipe for Homemade Crème Brûlée:
Ingredients:
• 4 cups heavy cream
• 2 teaspoons vanilla extract
• 6 egg yolks
• 1 cup sugar, half in mixture, half for crust
Special Equipment
• 6 oz ramekins, 7 ounces (225 grams)
Instructions:
1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
2. In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
3. Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
4. Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
5. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
6. Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
7. Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don’t over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
Enjoy your Homemade Crème Brûlée!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Brigadeiros?
|
Here's a recipe for Brigadeiros:
Ingredients:
• 2 tablespoons butter, plus more for greasing the plate
• 14 oz can of sweetened condensed milk
• 1/3 cup cocoa powder
• 1 cup chocolate sprinkles, for decorating
Instructions:
1. In a saucepan on medium-low heat, melt the butter and add the sweetened condensed milk. Add the cocoa powder and stir continuously for 10-15 minutes, until the mixture begins to pull away from the edge of the pot; it should be very thick. It's done when you run a spoon through the center and it takes a few seconds to melt back into the center again. spread the mixture onto a buttered plate and refrigerate for 2 hours.
2. When set, butter your hands to prevent sticking, and pinch off a portion of the mixture. Roll it between our hands, until you have a ball about the size of a chocolate truffle. Repeat with the remainder of the mixture; you should have about 12 balls. Coat the brigadeiros in the chocolate sprinkles.
Enjoy your Brigadeiros!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Pie Crust?
|
Here's a recipe for Pie Crust:
Ingredients:
• 2 cups all-purpose flour, plus more for dusting
• 1 pinch kosher salt
• 10 tablespoons unsalted butter, 1 1/4 sticks, diced and chilled
• 2 large egg yolks
• 4 tablespoons ice water
Instructions:
1. Sift the flour and salt together into a large bowl.
2. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to force the large chunks of butter to the surface. If you have warm hands or this is taking too long, you can chill the bowl into the refrigerator for 20 minutes to cool back down--you don’t want this to be greasy at all!
3. Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
4. Add the liquid to the flour mixture, reserving 1/4 or so in case you don’t need all of it--you don’t want the pastry to be too wet. Quickly mix everything together with a dinner fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
5. Transfer the dough to a clean work surface and bring the dough together. You don’t want to overwork the dough, but you need to work it enough that it is a cohesive disc with no real cracks or very dry bits.
6. Wrap the dough disc in plastic wrap and chill for 30 minutes. The dough can sit in the fridge for up to 4 days, otherwise double wrap in plastic or in a zip top bag and store in the freezer for up to 3 months.
7. Lightly flour your work surface and unwrap a disc of chilled dough. Flour the top of the dough. Using a rolling pin, push down on the dough, giving it a quarter turn every few smushes, to spread the dough evenly and ensure it doesn’t stick to the surface.
8. Start to roll out the dough, continuing to turn. If any cracks form, smush them back together. Roll out the dough to a circle about 1/8-inch (3 mm) thick.
Enjoy your Pie Crust!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Snickerdoodle Cake Mix Cookies?
|
Here's a recipe for Snickerdoodle Cake Mix Cookies:
Ingredients:
• 1 package white cake mix
• 1 tablespoon cinnamon
• 1/3 cup oil
• 2 eggs
• cinnamon sugar
Instructions:
1. Combine cake mix, cinnamon, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a bowl of cinnamon sugar.
3. Cover dough ball in cinnamon sugar and transfer to a parchment paper-lined baking sheet.
4. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Snickerdoodle Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Dark Chocolate Banana Bread?
|
Here's a recipe for Dark Chocolate Banana Bread:
Ingredients:
• 3 ripe bananas
• 2 eggs
• 1/2 cup 2% plain greek yogurt
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 cup wheat flour
• 1/2 cup dark cocoa powder
• 1/2 cup chocolate chips
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a medium bowl, mash bananas.
3. Mix eggs, yogurt, honey, vanilla extract, and baking soda into mixture.
4. Add flour, dark cocoa powder and mix.
5. Add chocolate chips and gently fold into mixture.
6. Pour the batter into a greased 9x5-inch (23x12 cm) bread pan.
7. Bake for about 45 mins, or until a toothpick comes out clean from the middle of the bread. (Baking times may vary, so keep an eye on the bread.)
8. Allow to cool for 15 minutes before serving!
Enjoy your Dark Chocolate Banana Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chocolate Lava Cakes?
|
Here's a recipe for Chocolate Lava Cakes:
Ingredients:
• 5 tablespoons unsalted butter, plus more, softened, for greasing ramekins
• 2 tablespoons granulated sugar
• 1/4 cup heavy cream
• 1 1/4 cups dark chocolate chip, divided
• 2 large eggs
• 2 large egg yolks
• 1/3 cup light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 2 tablespoons all purpose flour
• 1 cup whipped cream, for serving
• 1 cup fresh berries, for serving
Instructions:
1. Coat the inside of 4 1-cup (125 G) ramekins with softened butter, then sprinkle with the granulated sugar, tilting to coat completely. Set aside on a rimmed baking sheet.
2. Heat the heavy cream in a small pot until boiling.
3. Pour the boiling cream over 1/2 cup (120 ml) dark chocolate in a small bowl and let sit for 3 minutes. Stir until the chocolate is melted and smooth. Refrigerate for at least 30 minutes, or store in the freezer for up to 3 months.
4. Preheat the oven to 425°F (220°C).
5. In a small microwave-safe bowl, combine the remaining 3/4 cup (170 G) chocolate and the butter. Microwave in 30-second intervals, stirring between, until completely melted.
6. In a medium bowl, beat the eggs, egg yolks, brown sugar, salt, and vanilla with an electric hand mixer on medium-high speed until light and frothy, about 8 minutes.
7. Gently fold the chocolate mixture into the egg mixture, being careful not to deflate the eggs. Add the flour and fold to incorporate.
8. Divide half of the batter between the prepared ramekins. Add 1/2 tablespoon of the chilled ganache to the center of each ramekin, then scoop the remaining batter on top.
9. Bake for 12 minutes, until the tops are set and the cakes begin to pull away from the sides of the ramekins.
10. Let the lava cakes cool slightly, then invert onto plates. Dust with powdered sugar and garnish with berries. Serve immediately.
Enjoy your Chocolate Lava Cakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Upside-down Banana Bread?
|
Here's a recipe for Upside-down Banana Bread:
Ingredients:
• 4 ripe bananas
• 3 eggs
• 1/2 cup oil
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 2 cups all-purpose flour
• 1/2 cup butter
• 1 cup brown sugar
• 2 bananas, sliced
• vanilla ice cream
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, mash the ripe bananas. Add the eggs, oil, sugar, and cinnamon, mixing until evenly incorporated.
3. Add the flour and mix until the batter has no large pockets of flour. Set aside.
4. In a pot over medium-low heat, melt the butter, then mix in the brown sugar until dissolved.
5. Bring up the heat to medium-high, cooking until the mixture starts bubbling and the sugar has melted.
6. Remove the caramel from heat and pour into a greased 9x9-inch (23x23 cm) baking pan.
7. Lay the banana slices evenly on top of the caramel.
8. Spread the banana bread batter on top.
9. Bake 40-50 minutes.
10. Cool until the bottom is barely warm and use a knife to loosen the edges from the pan.
11. Place a plate upside-down on top of the pan, then invert the pan, flipping the banana bread onto the plate.
12. Slice, then serve with vanilla ice cream.
Enjoy your Upside-down Banana Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for 2-Layer Tres Leches Cake?
|
Here's a recipe for 2-Layer Tres Leches Cake:
Ingredients:
• 1 3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground cinnamon
• 6 large eggs
• 1 1/4 cups granulated sugar
• 1/4 cup whole milk
• 1/2 teaspoon vanilla extract
• nonstick cooking spray, for greasing
• 1/2 cup evaporated milk
• 1/2 cup coconut milk
• 14 oz condensed milk, 1 can
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• assorted berry, for serving, optional
Instructions:
1. Whisk the flour, baking powder, salt, and cinnamon together in a medium bowl.
2. In a separate large bowl, beat the eggs and sugar together with an electric mixer until light, fluffy, and nearly doubled in size, 6-8 minutes.
3. Using a spatula, gently fold in the flour mixture until just combined (some streaks of flour are okay).
4. Preheat the oven to 350°F (180°C).
5. Combine the milk and vanilla extract in a liquid measuring cup or small bowl, then gently fold into the batter, mixing just to blend.
6. Spray 2 9-inch (23 cm) round cake pans with nonstick cooking spray. Divide the batter between the pans.
7. Bake until the cakes are golden brown around the edges and spring back slightly when pressed in the center, about 20-25 minutes.
8. While the cakes are baking, combine the evaporated milk, coconut milk and condensed milk in a liquid measuring cup or small bowl and whisk to blend.
9. Once the cakes are done, immediately remove the cakes from the pans and invert them onto a wire rack or baking sheet. Cool for 2 minutes. Then, poke the cakes all over with a fork.
10. Return the cakes to the pans. Drizzle the condensed milk mixture over the cakes, letting it soak in. Let sit for 15 minutes.
11. In a medium bowl, whip the heavy cream and powdered sugar with an electric hand mixer until stiff peaks form.
12. Carefully transfer one of the cakes to a cake stand.
13. Spread a layer of the whipped cream over the cake. Place the other cake on top and spread with the remaining whipped cream.
14. Decorate with berries, if desired.
15. Slice and serve.
Enjoy your 2-Layer Tres Leches Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Caramel Apple Crumble Cheesecake?
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Here's a recipe for Caramel Apple Crumble Cheesecake:
Ingredients:
Crust
• 2 cups graham cracker, crumbled
• 1/8 cup brown sugar
• 1/3 cup butter
Filling
• 16 oz cream cheese, softened
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1 teaspoon vanilla extract
• 2 green apples, peeled and thinly sliced
Topping
• 1/4 cup rolled oats
• 1/4 cup flour
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted
• caramel sauce
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix the crust ingredients.
3. Press into the bottom of a greased 8-inch (20 cm) springform pan.
4. Bake for 5 minutes.
5. In another bowl, mix all the filling ingredients except the apples.
6. In another bowl, mix all the topping ingredients except the caramel.
7. Spread the filling over the graham cracker crust, then layer the apple slices on top.
8. Sprinkle the topping mix evenly over the apple layer. .
9. Bake for 30 minutes
10. Drizzle on caramel sauce.
Enjoy your Caramel Apple Crumble Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Apple Cider Cupcakes?
|
Here's a recipe for Apple Cider Cupcakes:
Ingredients:
Cupcakes
• 2/3 cup brown sugar, packed
• 1/3 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/2 cup olive oil
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 cups all purpose flour
• 3/4 cup apple cider, see recipe or use store-bought
Frosting
• 1/2 cup unsalted butter, 1 stick, room temperature
• 8 oz cream cheese, room temperature
• 2 cups powdered sugar, sifted
• 1/2 teaspoon cinnamon, plus more for topping
• 2 tablespoons apple cider, see recipe or use store-bought
• 2 teaspoons vanilla
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
3. Whisk in the eggs, 1 at a time, until fully incorporated.
4. Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
5. Add the remaining flour and the rest of the cider and whisk until completely combined.
6. Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about 2/3 full.
7. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
8. Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
9. Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
10. Add the cinnamon, apple cider, and vanilla and mix to combine.
11. Transfer the frosting to a piping bag or zip-top bag.
12. Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
Enjoy your Apple Cider Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Strawberry Cheesecake Cake Roll?
|
Here's a recipe for Strawberry Cheesecake Cake Roll:
Ingredients:
• 6 eggs
• 1 1/2 cups sugar, divided
• 2 tablespoons oil
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons vanilla
• 1 1/2 cups flour
• 1/4 cup powdered sugar
• 8 oz cream cheese, softened
• 1 tablespoon vanilla
• 2 cups strawberry, sliced
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, whisk the eggs until pale yellow, about 2 minutes.
3. Add in the ¹¹⁄₄ cups (150 grams) sugar and whisk again until combined.
4. Mix in oil, baking powder, salt, and vanilla.
5. Add in flour, and fold until smooth and combined.
6. Pour the batter on a parchment paper-lined baking sheet and spread evenly. Gently tap the baking sheet on the counter to release any air bubbles.
7. Bake for 10-15 minutes, or until cooked through.
8. Lay out a kitchen towel and sprinkle with powdered sugar.
9. Once the cake is done, invert it onto the towel and lift the towel to roll the cake into a log. The towel will wrap into the cake.
10. Refrigerate cake for 30 minutes.
11. In a bowl, mix the cream cheese, remaining sugar, and vanilla. Set aside.
12. Place the cake on the counter and unroll.
13. Spread the cream cheese mixture in an even layer over the cake and top with sliced strawberries.
14. Tightly roll the cake bake up, this time just using the towel as a guide.
15. Top with powdered sugar.
16. Slice and serve.
Enjoy your Strawberry Cheesecake Cake Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Kentucky Derby Pecan Pie Cheesecake?
|
Here's a recipe for Kentucky Derby Pecan Pie Cheesecake:
Ingredients:
• 2 cups graham cracker crumbs
• 1/3 cup butter, melted
• 16 oz cream cheese, at room temperature
• 3/4 cup sugar
• 1/4 cup milk
• 1/2 cup sour cream
• 2 tablespoons flour
• 3 teaspoons bourbon whiskey, divided
• 2 eggs
• 1 cup dark brown sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 4 egg yolks
• 2/3 cup maple syrup, or dark corn syrup
• 1/2 cup cream, warm to the touch
• 4 tablespoons butter, cold
• 2 cups roasted pecan, chopped
• whole roasted pecan, to serve
Instructions:
1. Preheat oven to 325°F (170°C).
2. In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.
3. Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.
4. In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.
5. Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.
6. Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.
7. While the cheesecake is cooking, prepare the stove-top pecan pie filling.
8. In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.
9. Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.
10. Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.
11. Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.
12. Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.
13. If you like, sprinkle with extra chopped pecans or garnish with whole pecans.
14. Let the cheesecake chill in the refrigerator until completely set.
15. Slice and serve cold or at room temperature.
Enjoy your Kentucky Derby Pecan Pie Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Peaches ‘N’ Cream Cheesecake?
|
Here's a recipe for Peaches ‘N’ Cream Cheesecake:
Ingredients:
• nonstick cooking spray, for greasing
• 10 oz shortbread cookie
• 6 tablespoons unsalted butter, melted
• 2 ripe yellow peaches, quartered, plus 4-5 thinly sliced
• 4 packs gelatin, divided
• 1 cup cold water, divided
• 32 oz cream cheese, softened
• 1 1/4 cups sugar, plus 2/3 cups (135 G), divided
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 1/2 cup heavy cream
• 2 drops orange food coloring, optional
• 2/3 cup hot water
• 1 cup prosecco
Instructions:
1. Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.
2. Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.
3. Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.
4. Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.
5. In a small bowl, combine 1/2 cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
6. In a large bowl, beat the cream cheese, 11/4 cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.
7. Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.
8. Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.
9. Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.
10. In a small bowl, combine the remaining 1/2 cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.
11. Combine the gelatin mixture, hot water, and the remaining 2/3 cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.
12. Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.
13. Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.
14. Release the springform and remove the parchment, then slice and serve.
Enjoy your Peaches ‘N’ Cream Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Cinnamon Roll Coffee Cake?
|
Here's a recipe for Cinnamon Roll Coffee Cake:
Ingredients:
Cake
• 3 cups flour
• 1 cup sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups milk
• 2 eggs
• 2 teaspoons vanilla extract
• 1/2 cup melted butter
Cinnamon Topping
• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1 teaspoon salt
• 1 tablespoon flour
• 1 tablespoon McCormick® Ground Cinnamon
• 1/2 cup pecan, chopped
Cream Cheese Frosting
• 4 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350ºF (175°C).
2. Cake: In a large bowl, whisk together flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, eggs, and vanilla extract. Pour wet ingredients into dry ingredients and whisk until mostly incorporated but a few dry streaks remain. Whisk in melted butter.
3. Cinnamon topping: Stir all ingredients together in a medium bowl.
4. Pour half of the cake batter into a greased 9x13-inch (22 x 33 cm) baking dish. Drop spoonfuls of cinnamon topping on the batter, using half of the topping. Use the tip of a butter knife to swirl the topping through the cake. Pour the rest of the batter on top. Spoon the rest of the topping on and swirl again.
5. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean (or with only a few crumbs attached). Remove from oven and let cool.
6. Frosting: Whisk together cream cheese, powdered sugar, and milk. If frosting is too thick, add more milk until it becomes a pourable texture. Drizzle cake with frosting. Slice and serve!
Enjoy your Cinnamon Roll Coffee Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Strawberry Banana Chia Seed Pudding?
|
Here's a recipe for Strawberry Banana Chia Seed Pudding:
Ingredients:
• 1 banana, mashed
• 1/2 cup greek yogurt
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 1/4 cup chia seeds
• 1 cup strawberry, diced
Toppings
• 1 banana, sliced
• 1 handful strawberry, diced
Instructions:
1. Mash the banana in a medium bowl.
2. Mix the banana and the yogurt together until smooth.
3. Pour in the almond milk, vanilla extract, chia seeds, and strawberries, and mix until well combined.
4. Pour the mixture into an airtight container and refrigerate, covered for 4 hours..
5. Spoon the pudding into desired serving dish and top with sliced bananas and diced strawberries.
Enjoy your Strawberry Banana Chia Seed Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mini Cinnamon Roll Bites?
|
Here's a recipe for Mini Cinnamon Roll Bites:
Ingredients:
• 1 refrigerated pie crust
• butter, melted, to taste
• sugar, to taste
• cinnamon, to taste
• 1 cup powdered sugar
• 1 teaspoon milk
Instructions:
1. Roll out the pie crust and cut to a rectangle shape.
2. Cover with your desired amount of melted butter, sugar, and cinnamon.
3. Roll the crust up.
4. Cut into little discs. Bake at 350°F (180°C) for 10-15 minutes, depending on how thick you cut them.
5. In a bowl, mix powdered sugar with milk until it becomes a glaze. Add milk if you want a thinner consistency.
Enjoy your Mini Cinnamon Roll Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chocolate Fudge Cake?
|
Here's a recipe for Chocolate Fudge Cake:
Ingredients:
• 1/4 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1 pinch of salt
• 1/4 teaspoon vanilla
• 1 egg
• 3 tablespoons canola oil
• powdered sugar, for serving
• fresh berry, optional, for serving
Instructions:
1. In a medium bowl, whisk the flour, cocoa powder, granulated sugar, baking powder, salt, vanilla, egg, and oil until smooth.
2. Add the chocolate cake batter to a mini frying pan over low heat, and spread to smooth the top.
3. Cover with a small plate and cook for 30 minutes, or until the cake is set.
4. Serve with powdered sugar and berries (optional).
Enjoy your Chocolate Fudge Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Peppermint Bark?
|
Here's a recipe for Peppermint Bark:
Ingredients:
• 25 mini candy canes
• 4 cups chocolate chips
• 1/2 teaspoon peppermint extract
• 3 cups white chocolate chip
Instructions:
1. Place the mini candy canes in a zip top bag and use a rolling pin to crush them into small chunks. Transfer to a medium bowl.
2. In a separate medium bowl, stir the peppermint extract into the melted chocolate chips. Pour onto a parchment paper-lined baking sheet and spread evenly with a spatula. Freeze for 5 minutes.
3. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
4. Sprinkle the crushed mini candy canes over the white chocolate.
5. Freeze for at least 1 hour.
6. Remove the bark from the freezer and break into pieces.
Enjoy your Peppermint Bark!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Lemon-Berry Muffins?
|
Here's a recipe for Lemon-Berry Muffins:
Ingredients:
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick unsalted butter, room temperature
• 1 1/4 cups granulated sugar, plus more for sprinkling
• 1 1/2 teaspoons Mccormick® lemon extract
• 2 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 6 oz fresh blueberry
Special Equipment
• muffin tin, 6 cup, jumbo
• muffin tin liner
Instructions:
1. Preheat the oven to 350°F (180°C) and line a 6-cup jumbo muffin tin with liners.
2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until very fluffy, about 4 minutes. Add the lemon extract and continue beating for another minute. Add the eggs, 1 at a time, beating on medium speed for 30 seconds after each addition. Add the buttermilk and carefully beat to combine. The mixture will look a little grainy, but will come together once the dry ingredients are added.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Sift the dry ingredients into the wet ingredients and beat on medium-low speed to incorporate. Do not overmix.
5. Add the blueberries and carefully fold into the batter using a rubber spatula.
6. Divide the batter evenly between the prepared muffin cups, filling halfway, and sprinkle with more sugar.
7. Bake the muffins for 25-30 minutes, rotating halfway, or until light golden brown. Let the muffins cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Enjoy your Lemon-Berry Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chocolate Fudge 'Box' Brownie Cheesecake?
|
Here's a recipe for Chocolate Fudge 'Box' Brownie Cheesecake:
Ingredients:
Cheesecake
• 1 box brownie mix, prepared according to package instructions
• 24 oz cream cheese
• 3/4 cup sugar
• 3 eggs, beaten
• 2 teaspoons vanilla extract
Ganache
• 1 lb semi-sweet chocolate chips
• 2 cups heavy cream
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Prepare the brownie batter and pour into greased springform pan.
3. Bake until set, about 20-25 minutes.
4. Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
5. Remove brownies and lower oven temperature to 325˚F (165˚C).
6. Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
7. Remove cheesecake and refrigerate for 4 hours, or overnight.
8. Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
9. Allow the ganache to sit for 10-15 minutes.
10. Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
11. Allow ganache to cool and set for 30 minutes.
Enjoy your Chocolate Fudge 'Box' Brownie Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Butter Cookies.
|
Here's a recipe for Butter Cookies:
Ingredients:
Cookies
• 16 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 1/2 tablespoons milk
• 2 3/4 cups all purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
Frosting
• 2 lb powdered sugar
• 8 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 14 oz condensed milk
• food coloring, of your choice
For Decorating
• sprinkles, of your choice
• 1 cup candy, of choice
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
3. Add the egg and milk, and continue beating until smooth. Set aside.
4. In medium bowl, stir together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
6. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch (3/4 cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
7. Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
8. Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
9. Decorate the cookies with the frosting, sprinkles, and candies.
Enjoy your Butter Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Marbled 4th Of July 'Box' Cake?
|
Here's a recipe for Marbled 4th Of July 'Box' Cake:
Ingredients:
• 3 boxes white cake mix, prepared, divided into 3 bowls
• 2 1/2 teaspoons blue food coloring, divided
• 2 1/2 teaspoons red food coloring, divided
• 1 cup hard red candy
• 1 cup hard blue candy
• 3 cups vanilla frosting
• 1/4 cup blue frosting
• 1/4 cup red frosting
Special Equipment
• 3 wooden skewers
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Grease and line 3 9-inch (20 cm) round cake pans with parchment paper.
3. Set aside 1 bowl of cake batter – this will be the white part of the cake. Add 2 teaspoons of red food coloring to another bowl of batter, mixing until fully incorporated. Add 2 teaspoons of blue food coloring to the last bowl of batter, mixing until fully incorporated.
4. Take 1 cup (115 G) of each batter and carefully pour into each of the 3 cake pans. Repeat, alternating colors, until all of the batter is used. Gently stir to blend the colors in each pan.
5. Bake according to package instructions, or until a toothpick inserted in the center of a cake comes out clean.
6. Line a baking sheet with parchment paper and lay 3 wooden skewers 4 inches (10 cm) apart.
7. In a small heat-proof bowl, melt the red hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the red candy in a star pattern over the skewers. Cool for 5 minutes.
8. In another small glass bowl, melt the blue hard candies in the microwave for 1 minute. Using a small spoon, carefully drizzle the blue candy in a star pattern over the red candy. Cool for 10 minutes before gently prying away from the parchment.
9. Remove all the cakes from the pans and let cool completely before continuing.
10. With a serrated knife, removed the domed tops from each cake layer and set aside the excess cake.
11. Place a dab of frosting on a cake stand or an inverted plate. Place a layer of cake on the cake wheel, then evenly spread frosting on top. Place the next layer of cake on top of the frosted layer, and spread frosting on top. Add the last cake layer.
12. Add 1 cup (115 G) of frosting on top of the cake, spreading evenly across the top and sides with a spatula.
13. Dab the blue and red frosting around the sides cake, alternating from top to bottom, about 3 inches (7 cm) apart.
14. Using a spatula, smear the red and blue frosting onto the sides of the cake.
15. Place the firework skewers on top of the cake.
Enjoy your Marbled 4th Of July 'Box' Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chocolate Braided Swirl Bread (Babka).
|
Here's a recipe for Chocolate Braided Swirl Bread (Babka):
Ingredients:
Dough
• 4 cups flour
• 2 1/4 teaspoons yeast
• 1 cup whole milk, warm to the touch
• 1 teaspoon salt
• 1 1/2 teaspoons vanilla
• 1/4 cup sugar
• 1/4 cup honey
• 1 egg
• 2 egg yolks
• 10 tablespoons butter, softened
Chocolate Sauce
• 12 oz bittersweet chocolate
• 3/4 cup butter
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon ground cinnamon
• 2 teaspoons espresso powder
• 1/2 cup turbinado sugar
• 1 egg wash
Instructions:
1. Combine the yeast and warm milk and let sit until foamy, about 5 minutes.
2. In large mixing bowl, add the egg, egg yolks, vanilla, sugar, and honey and whisk to combine.
3. Add in the milk and yeast mixture and whisk until fully incorporated.
4. Gradually add in the flour and mix until fully incorporated.
5. Gradually add in the butter and mix until fully incorporated.
6. Cover with a towel and let rest for 30 minutes.
7. Bring out the dough onto floured work surface and knead until smooth.
8. Divide the dough into two equal parts and place in bowls and cover each with plastic wrap. Let the dough sit at room temperature for at least two hours, or when it has doubled in size.
9. Preheat oven to 375˚F (190˚C).
10. For the chocolate sauce, combine bittersweet chocolate, butter, sugar, cocoa powder, cinnamon, espresso powder, and turbinado sugar in a medium sized mixing bowl and microwave for 1-2 minutes. Stir to combine and set aside.
11. Once the dough has doubled in size, transfer to a floured work surface and roll both pieces of dough into a rectangle roughly 10x15-inches.
12. Cover the dough with half of the chocolate sauce leaving an 1/2 inch - 1 inch of room on all sides.
13. Gently roll the dough up and repeat with second piece of dough and remaining chocolate sauce.
14. Using a bench scraper or a knife, carefully cut each log vertically in half making sure the seam is side down.
15. Lay one piece of dough horizontally and lay another piece over it vertically so you have a rough ‘plus sign’.
16. Lay another piece horizontally over the vertical piece and above the other horizontal piece.
17. Lay the final piece vertically on the right of the other vertical piece having it go over the top horizontal piece but weaving it under the lower horizontal piece.
18. Starting with the bottom vertical piece on the right side, bring it to the left layering it over the other vertical lower piece.
19. Follow this method around the dough clockwise.
20. Once returned to the bottom lower vertical pieces. Take the original piece you crossed over (the lower left vertical piece) and cross that over to the right layering it over the last piece you used. Continue this counterclockwise until back at the bottom or you are unable to layer the dough anymore.
21. Tuck in the excess pieces of dough under the bread.
22. Transfer the bread into a parchment paper-lined baking sheet and brush with egg wash.
23. Bake for 35-45 minutes, until lightly browned and cooked through.
Enjoy your Chocolate Braided Swirl Bread (Babka)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Palmier Cookies Easy Dessert?
|
Here's a recipe for Palmier Cookies Easy Dessert:
Ingredients:
• 1 sheet frozen puff pastry, thawed
• 4 tablespoons butter, melted
• 1 cup cane sugar
Instructions:
1. Unwrap the puff pastry. Using your hands or a rolling pin, flatten out the seams if your puff pastry has then, making an even rectangle. Brush melted butter evenly over the puff pastry. Sprinkle half of the sugar on the pastry, then spread it around evenly. Using a rolling pin, roll the pastry into a tall rectangle, pressing the sugar into the pastry. Flip the pastry, then repeat the process, brushing with butter and rolling in the rest of the sugar.
2. Tightly roll the bottom of the pastry toward the middle, stopping at the center, then roll the top of the pastry to meet in the centre as well. The rolls should be the same size. Wrap in plastic wrap and chill for about 30 minutes.
3. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
4. Remove the plastic wrap and push one of the rolls directly on top of the other. Trim off the uneven ends of the pastry, then slice into 1/2-inch (1 cm) rounds. They should look like smushed hearts. Place the slices on the baking sheet about 2 inches (5 cm) apart to allow for expansion. Bake for 15 minutes, flipping them halfway, until the sugar is caramelized and the cookies are golden brown.
Enjoy your Palmier Cookies Easy Dessert!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Macchiato Macarons?
|
Here's a recipe for Macchiato Macarons:
Ingredients:
Cookie
• 3 large egg whites, room temperature
• 1/4 cup granulated sugar
• 1 3/4 cups powdered sugar
• 1 cup superfine almond flour, if unable to find “superfine” it is recommended that you pulse the almond flour in a food processor first
• 2 tablespoons instant espresso powder
Buttercream filling
• 1/2 cup butter, room temperature
• 2 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
Garnish
• cocoa powder, optional
Instructions:
1. Line a large baking tray with parchment paper.
2. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add 1/3 of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Add another 1/3 of the sugar and beat again until egg whites are back to stiff peaks. Repeat with last 1/3 of sugar, beating until whites are shiny and fluffy.
3. Using a fine mesh strainer, sift together the almond flour, confectioners sugar, and espresso powder into the bowl with the egg whites. Discard any large pieces that remain in the strainer.
4. With a rubber scraper, fold the mixture into the egg whites, about 35-45 strokes, or until the batter falls on itself but a slight peak remains (Do not overmix or batter will be too thin and runny).
5. Fill a piping bag fitted with a round tip. Pipe batter onto prepared baking tray into 1 1/2 inch (4 cm) disks.
6. Lift and drop the baking tray onto a hard surface 2-3 times to smooth out the batter and knock out any air bubbles. Allow cookies to rest at room temperature for one hour, until a skin forms on the surface of the cookies.
7. Preheat oven to 285˚F (140˚C)
8. To make the filling, beat the butter, confectioners sugar and vanilla extract until light and fluffy. Set aside.
9. After about one hour, gently brush the top a cookie with your finger to check that a skin has formed. The batter should not stick to your finger, if it does, allow to set for an additional 15 minutes.
10. Bake cookies in preheated oven for 15 minutes, or until the cookies peel away from the parchment when lifted.
11. Allow the cookie shells to cool completely.
12. Pipe the buttercream frosting onto the bottom side of a cooled shell and sandwich together with a similarly sized cookie.
13. Dust with optional cocoa powder and serve. *Store in an airtight container in the refrigerator.
Enjoy your Macchiato Macarons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making No-Bake Nutella Cheesecake?
|
Here's a recipe for No-Bake Nutella Cheesecake:
Ingredients:
Crust
• 24 oreo cookies
• 1/3 cup butter, melted
Filling
• 13 oz chocolate hazelnut spread, 1 jar
• 8 oz cream cheese
• 8 oz whipped topping, or whipped cream
Decoration
• whipped cream
• 2/3 cup chocolate shaving
Instructions:
1. Crush cookies and mix with melted butter.
2. Spread mixture over pie pan.
3. Refrigerate crust while making filling.
4. Mix Nutella, cream cheese, and whipped topping until smooth.
5. Spread mixture over pie crust.
6. Decorate the pie then refrigerate for at least 4 hours or overnight. The pie can also be served frozen.
Enjoy your No-Bake Nutella Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for 5-ingredient Chocolate Peanut Butter Cups?
|
Here's a recipe for 5-ingredient Chocolate Peanut Butter Cups:
Ingredients:
Chocolate
• 1 cup dark chocolate, chopped, melted
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
Peanut Butter
• 1/2 cup natural peanut butter
• 1/4 cup honey
• 2 tablespoons coconut oil
Special Equipment
• muffin tin liner
Instructions:
1. Line a muffin tin with muffin tin liners.
2. In a bowl or measuring cup, add the dark chocolate and 1/4 cup (50 g) coconut oil.
3. Stir in vanilla extract.
4. Microwave for 30-second intervals until melted, stirring each time.
5. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
6. Freeze for 15 minutes.
7. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
8. Microwave 15 seconds or until slightly melted and pourable.
9. Pour mixture evenly into the muffin tin.
10. Freeze for 5 minutes.
11. Pour remaining chocolate mixture on top of the peanut butter layer.
12. Freeze until firm about 1 hour.
13. Store in the refrigerator until ready to serve.
Enjoy your 5-ingredient Chocolate Peanut Butter Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Dark Chocolate Banana Bread Muffins?
|
Here's a recipe for Dark Chocolate Banana Bread Muffins:
Ingredients:
• 3 bananas
• 2 eggs
• 1/2 cup greek yogurt
• 1/2 cup milk, we used almond milk
• 1/2 cup maple syrup
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1/2 cup dark cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix together remaining wet ingredients: Greek yogurt, milk, maple syrup, and vanilla.
3. Next, add in dry ingredients and mix until fully incorporated. Fold chocolate chips into the mixture.
4. Pour mixture into a greased muffin tin, filling each up about 2/3 full.
5. Bake for 30-35 minutes, or until a toothpick comes out clean from the center of the muffin. Allow to cool for 10 minutes.
Enjoy your Dark Chocolate Banana Bread Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Banana Bread Recipe?
|
Here's a recipe for Banana Bread Recipe:
Ingredients:
• 3 tablespoons flour
• 3 tablespoons brown sugar
• 1/2 teaspoon brown sugar
• 1/8 teaspoon salt
• 1 egg
• 1 tablespoon milk
• 1 tablespoon oil
• 1/4 teaspoon vanilla
• 1 banana, mashed
Instructions:
1. In a small mixing bowl, add all dry ingredients and mix until combined.
2. Stir in wet ingredients and banana until evenly mixed.
3. Transfer to a mug and microwave for 90 seconds.
4. Garnish with banana and peanut butter if desired.
Enjoy your Banana Bread Recipe!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Triple Decker 'Box' Brownies Easy Dessert?
|
Here's a recipe for Triple Decker 'Box' Brownies Easy Dessert:
Ingredients:
• 16 oz tube of cookie dough, 1 tube
• 16 chocolate sandwich cookies
• 1/2 box brownie batter, prepared according to package instructions
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Press the cookie dough in an even layer on the bottom of a 9-inch (23-cm) square baking dish. Place the cookies in an even layer on top of the cookie dough. Pour the brownie batter on top, spreading it evenly over the cookies.
3. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
4. Cool, slice, then serve.
Enjoy your Triple Decker 'Box' Brownies Easy Dessert!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Classic Yellow Cake?
|
Here's a recipe for Classic Yellow Cake:
Ingredients:
Cake
• 1 stick unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/4 cups buttermilk
Frosting
• 1 1/2 sticks unsalted butter, room temperature
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 3 1/2 cups powdered sugar
• 1/3 cup whole milk, plus 1 tablespoon
• 1 teaspoon vanilla extract
• rainbow sprinkle, for decorating
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.
2. In a large bowl, cream the butter and sugar with an electric hand mixer on medium speed until light and fluffy, 3–5 minutes, stopping to scrape down the sides of the bowl 2–3 times. Add eggs and the egg yolk, 1 at a time, beating for 30 seconds between each addition, or until just combined. Add the vanilla and beat until incorporated.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Add 1/4 of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add 1/4 of the buttermilk and mix for another 30 seconds, until well incorporated. Continue alternating with the remaining dry ingredients and buttermilk. Beat for 3 minutes more.
5. Divide the batter evenly between the prepared pans. Bake the cake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.
6. Make the frosting: In a large bowl, cream together the butter, cocoa powder, and salt with an electric hand mixer on medium speed until very thick and well incorporated, about 3 minutes. Scrape down the sides of the bowl.
7. Turn the mixer speed to low and gradually alternate adding the powdered sugar and milk. As the sugar is incorporated, increase the speed of the mixer. Add the vanilla and beat until the frosting is smooth and fluffy, about 1 minute.The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.
8. Add a small dollop of frosting to a cake stand. Arrange four pieces of parchment paper around it. Place 1 cake round on the stand. Add a large dollop of frosting to the top of the first cake and spread evenly. Add the remaining cake layer on top and frost completely.
9. Decorate the top with rainbow sprinkles, if desired.
10. Remove the parchment paper. Slice and serve.
Enjoy your Classic Yellow Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare 5-Layer Cookie 'Box' Brownie Cheesecake?
|
Here's a recipe for 5-Layer Cookie 'Box' Brownie Cheesecake:
Ingredients:
• 16 oz chocolate chip cookie dough, room temperature
• 36 oz brownie mix, 2 boxes, batter prepared according to package instructions
• 24 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 40 double-stuffed chocolate cookie sandwiches
• whipped cream, for serving
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Line a 10-inch (25-cm) springform pan with 2 layers of plastic wrap long enough to hang over the sides.
3. Press the cookie dough evenly into a circle along the bottom of the pan, then fold the plastic wrap over the top.
4. Unclasp the pan and freeze the cookie dough disk.
5. Re-clasp the pan, then spray the bottom with cooking spray.
6. Pour in the brownie batter.
7. Spray the bottom and sides of a 5-inch (12-cm) or deeper, 8-inch (20-cm) wide cake pan, then press the greased cake pan into the brownie mix until the batter reaches halfway up the sides of the springform pan.
8. Bake for 35 minutes, then cool for about 5 minutes.
9. Reduce the oven temperature to 300°F (150°C).
10. In a large bowl, mix together the cream cheese, sugar, vanilla, and egg until there are no lumps and the batter is smooth.
11. While the brownie is still warm, carefully rotate and press down on the inner cake pan using oven mitts or pads to push the cooked brownie even more up the sides of the springform pan into an even ring. Chill for 30 minutes.
12. Arrange a single layer of the sandwich cookies, roughly 14-15, on the bottom of the brownie shell as close together as possible.
13. Pour the cheesecake batter on top of the cookies and spread evenly across the top.
14. Tap the pan to release any large air bubbles, then bake for about 40 minutes until the cheesecake slightly jiggles in the center. Freeze until the top of the cheesecake is slightly firm, about 30 minutes.
15. Arrange another layer of cookies on top of the cheesecake layer, then place the frozen cookie dough disk on top.
16. Tuck in any edges, then bake for 20 minutes.
17. Chill completely, then release the pan. Slice, and serve with a dollop of whipped cream topped with another cookie!
Enjoy your 5-Layer Cookie 'Box' Brownie Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Brownie Cookies?
|
Here's a recipe for Brownie Cookies:
Ingredients:
• 2/3 cup brown sugar
• 2 eggs
• 1/2 cup butter, melted
• 2/3 cup chocolate, melted
• 1 teaspoon vanilla extract
• 1 cup plain flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2/3 cup dark chocolate chip
• 2/3 cup white chocolate chip
Instructions:
1. In a large bowl, whisk together the brown sugar and eggs.
2. Next, whisk in the butter, chocolate, and vanilla extract.
3. Fold in the flour, baking powder, and salt.
4. Finally mix in the chocolate chips.
5. Chill in the fridge for 30 minutes, until slightly set.
6. Preheat the oven to 350˚F (180°C) and line a baking tray with greaseproof paper.
7. Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
8. Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
Enjoy your Brownie Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Easy 3-Ingredient Chocolate Mousse?
|
Here's a recipe for Easy 3-Ingredient Chocolate Mousse:
Ingredients:
• 5 oz marshmallow
• 1 1/2 cups milk
• 1 cup dark chocolate
Optional Garnishes
• whipped cream
• chocolate, grated
Instructions:
1. In a medium pot, combine the marshmallows and milk. Cook over medium heat, stirring constantly, until the marshmallows are completely melted, 5-7 minutes.
2. Pour the marshmallow mixture over the chocolate in a medium heatproof bowl. Let sit for 2-3 minutes, then whisk until well combined and smooth.
3. Divide the mixture between 4 serving cups. Chill in the refrigerator for at least 1 hour, or until set.
4. Top with whipped cream and grated chocolate, if desired.
Enjoy your Easy 3-Ingredient Chocolate Mousse!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chocolate Ripple Cheesecake?
|
Here's a recipe for Chocolate Ripple Cheesecake:
Ingredients:
• 24 chocolate sandwich cookies
• 4 tablespoons unsalted butter, melted
• 32 oz cream cheese, 4 packages
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 4 cups heavy cream
• 1 1/2 tablespoons gelatin powder
• 2 cups semi sweet chocolate, melted, divided
Instructions:
1. Place cookies into a ziplock bag and crush using a rolling pin until fine crumbs form.
2. Pour cookie crumbs into a bowl with melted butter and mix until well combined.
3. Pour crust mixture into a 9-inch (23 cm) springform cake pan. Use a measuring up to press the cookies to form an even base. Cover and chill in the refrigerator for at least 20 minutes.
4. In a large bowl, whisk together cream cheese, sugar and vanilla until smooth.
5. Heat the heavy cream until hot, then add the gelatin and let it rest for 1 minute.
6. Slowly whisk in the heavy cream into the cream cheese until smooth.
7. Working quickly, divide the cheesecake batter in 4 bowls with 3 cups (720 ml) in one bowl, 2 cups (480 ml) in a second, 21/2 cups (600 ml) in the third, and 1 cup (240 ml) in the fourth.
8. In the second bowl, whisk in 1 tablespoon of melted chocolate. In the third bowl, whisk in 3 tablespoons of melted chocolate, and in the fourth bowl, whisk in 2 tablespoons of chocolate. Each bowl should vary in color from one another.
9. To assemble the cheesecake, slowly pour the contents of bowl 1 into the center of the pan. Once batter has spread repeat with the remaining bowls in numerical order. If your bowls have sat out too long, and aren't liquidy, microwave for 30 seconds before pouring.
10. Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before serving.
Enjoy your Chocolate Ripple Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Apple Cinnamon Oatmeal Bars.
|
Here's a recipe for Apple Cinnamon Oatmeal Bars:
Ingredients:
• 3 apples, thinly sliced
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon cinnamon
• 2 cups flour
• 2 cups old-fashioned oat
• 1 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, melted
Instructions:
1. Remove the core and thinly slice apples.
2. Place apple slices in a large bowl and gently mix in sugar, cornstarch, and cinnamon. Set aside.
3. Preheat oven to 350˚F (180˚C).
4. In another bowl, combine flour, oats, brown sugar, baking soda, salt, and butter. Mix until crumbly.
5. Line a 9x13-inch (23x33 cm) baking dish with parchment paper and pour 2/3 of the oats mixture in the bottom of the pan, pressing firmly to pack it down to make a crust.
6. Pour apples over the crust and spread in an even layer. Pour the remaining oat mixture over the top and spread evenly.
7. Bake for 30 minutes, or until golden brown.
8. Cool completely before cutting.
Enjoy your Apple Cinnamon Oatmeal Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for No-Bake Chocolate Peanut Butter Cheesecake?
|
Here's a recipe for No-Bake Chocolate Peanut Butter Cheesecake:
Ingredients:
• 10 graham crackers
• 7 tablespoons butter, melted
• 24 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups chocolate chips, melted
• 2 cups peanut butter, melted
• 1 cup confectioners sugar
Instructions:
1. Place graham crackers into a plastic bag and crush them into fine crumbs with a rolling pin.
2. Pour the graham cracker crumbs into a bowl and combine with melted butter, mixing until the texture is like slightly wet sand.
3. Press the graham cracker crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Refrigerate.
4. In a large bowl, mix together softened cream cheese until smooth.
5. Add the powdered sugar and continue to mix until there are no lumps.
6. Add the vanilla and melted chocolate and mix until the color is even.
7. Pour the mixture over the graham cracker crust in the springform pan. Using a spatula or spoon, smooth the top. Refrigerate.
8. In a large bowl, mix together melted peanut butter and confectioner’s sugar.
9. Pour mixture over cheesecake in springform pan. Use a knife or spatula to spread evenly and smooth the top.
10. Refrigerate for 2-4 hours.
Enjoy your No-Bake Chocolate Peanut Butter Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cookies ‘n’ Cream Cake Mix Cookies?
|
Here's a recipe for Cookies ‘n’ Cream Cake Mix Cookies:
Ingredients:
• 1 package white cake mix
• 12 sandwich cookies, crushed
• 1/3 cup oil
• 2 eggs
Instructions:
1. Combine cake mix, sandwich cookies, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Cookies ‘n’ Cream Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Fudgiest Dairy-Free Chocolate Cake?
|
Here's a recipe for Fudgiest Dairy-Free Chocolate Cake:
Ingredients:
Frosting
• 30 oz full-fat coconut milk, 2 cans
• 3 cups dairy-free chocolate chunk
• 1/4 cup coconut oil, melted
• 2 cups powdered sugar
Cake
• 3 cups whole wheat flour
• 1 1/2 cups dark cocoa powder
• 1 cup sugar
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 pinch salt
• 3 cups almond milk
• 1 cup coconut oil, melted
• 1 1/2 cups applesauce
• 1 1/2 cups maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• berry, of choice, for garnish
Instructions:
1. In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
2. Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
3. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
4. Cover and refrigerate overnight.
5. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
6. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
7. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
8. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
9. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35–45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
10. Remove the frosting from the fridge and mix it up well.
11. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
Enjoy your Fudgiest Dairy-Free Chocolate Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Microwave Marshmallow Treats?
|
Here's a recipe for Microwave Marshmallow Treats:
Ingredients:
• 1 tablespoon butter
• 8 marshmallows, large
• 1 cup crispy rice cereal
Instructions:
1. Add 1 tbs butter and 8 large marshmallows and heat in the microwave for 30 seconds.
2. Mix 1 cup of rice cereal and place to cool.
Enjoy your Microwave Marshmallow Treats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make The Best Ever Vegan Brownies?
|
Here's a recipe for The Best Ever Vegan Brownies:
Ingredients:
• 8 oz vegan chocolate
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1 cup sugar, plus 2 tablespoons
• 1/2 cup vegan butter, melted
• 2 teaspoons vanilla extract
• 3/4 cup all-purpose flour, plus 2 tablespoons
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
Instructions:
1. Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Chop the chocolate into 1/2-inch (1 1/4 cm) pieces. Set aside half and melt the other half in a microwave-safe bowl for 45 seconds.
3. Make the flax egg: combine the ground flaxseeds with the water in a small bowl and mix with a fork. Set aside for at least 10 minutes to gel.
4. In a medium bowl, add the sugar and vegan butter and whisk until smooth. Then add the vanilla, flax eggs, and melted chocolate and whisk until well-combined.
5. Sift in the flour, cocoa powder, baking powder, and salt and fold with a spatula until all ingredients are combined. Be careful not to overmix. Then, stir in the reserved chocolate pieces.
6. Pour the batter into the baking dish and smooth the top with a spatula.
7. Bake for 30-35 minutes, until a fork inserted in the center comes out clean. Let cool for at least 20 minutes.
8. Slice into 9 equal-sized pieces and serve.
Enjoy your The Best Ever Vegan Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Salted Caramel Apple Pie?
|
Here's a recipe for Salted Caramel Apple Pie:
Ingredients:
• 8 large granny smith apples, peeled and thinly sliced
• 3 tablespoons lemon juice
• 1/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 2 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 premade pie crusts, thawed if frozen
• 1 large egg, beaten
• 3/4 cup heavy cream
• 3/4 cup light brown sugar
• 2 tablespoons honey
• 3 tablespoons unsalted butter
• sea salt, for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the apple slices, lemon juice, flour, sugar, cinnamon, and nutmeg. Toss until the apples are well coated.
3. Lay 1 of the pie crusts in a 9-inch (23-cm) pie dish. Add the apple slices to the bottom of the crust. Place the other pie crust over the apple slices.
4. Trim any extra dough from the edges. Press the rounded edge of spoon facedown around the edge, making shallow indentations to crimp the crusts together.
5. Cut 4 slits in the top of the pie for ventilation, then brush with the beaten egg.
6. Bake the pie for 50-60 minutes, or until the crust is golden brown and no grey-ish or undercooked pastry remains. Let cool completely.
7. In a medium saucepan, combine the heavy cream, brown sugar, and honey. Cook over medium heat until the sugar is dissolved, about 2 minutes.
8. Whisk in the butter and bring to a boil.
9. Reduce the heat to low and simmer for 15 minutes, stirring occasionally, until the caramel reaches a thick consistency.
10. Let the caramel sauce cool for 5 minutes, then pour over the pie. Sprinkle with flaky sea salt.
11. Slice and serve.
Enjoy your Salted Caramel Apple Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Apple Galette?
|
Here's a recipe for Apple Galette:
Ingredients:
Pie Dough
• 1 1/4 cups all purpose flour, plus more for dusting
• 1 tablespoon sugar
• 1/4 teaspoon kosher salt
• 8 tablespoons unsalted butter, cubed and chilled
• 1 tablespoon apple cider vinegar
• 1/4 cup ice water
• 1 egg, beaten, for brushing
• 1 tablespoon coarse sugar, for sprinkling
Apple Filling
• 1 1/2 lb granny smith apple, or Fuji apple, peeled, cored and sliced
• 1 tablespoon lemon juice
• 1/4 teaspoon ground cinnamon
• 1/3 cup sugar
• 1 tablespoon unsalted butter
Caramel Sauce
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter
• 1/2 cup heavy cream
Instructions:
1. Make the pie dough: In a medium bowl, combine the flour, sugar, and salt. Mix with fork.
2. Add the butter and work into the flour with a fork until only pea-size lumps remain.
3. Add the apple cider vinegar and mix into the dough with your fingers. Gradually add the ice water and mix with your hands until the dough starts to come together. Add more water as needed if the dough is dry. The dough should not be very tacky or sticky. Shape the dough into a rough ball and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
4. Meanwhile, make the apple filling: In a large skillet over medium heat, combine the sliced apples, lemon juice, cinnamon, and sugar. Cook, stirring continuously, until the apples are soft, about 10 minutes. Add the butter and stir to incorporate. Remove the pan from the heat and let the filling cool.
5. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out the dough into a round that is about 1/8-inch (3 mm) thick. Roll the dough around the rolling pin and transfer to the prepared baking sheet.
7. Spoon the apple filling into the center of the dough, leaving a 2-inch (5 cm) border around the edges. Fold the edges over the apples. Brush the egg wash over the crust and sprinkle coarse sugar all over the galette.
8. Bake the galette for 25 minutes, until the crust is golden brown.
9. Meanwhile, make the caramel sauce: In a small pot, combine the sugar, salt, and butter. Cook over medium heat until the sugar dissolves and turns amber in color, 2-3 minutes, swirling the pan occasionally.
10. Pour in the heavy cream and stir with wooden spoon. Remove from the heat and let cool slightly.
11. Drizzle the caramel sauce over the galette, then slice and serve.
Enjoy your Apple Galette!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Strawberry Cheesecake Poke Cake?
|
Here's a recipe for Strawberry Cheesecake Poke Cake:
Ingredients:
• cooking spray
• 6 graham crackers, whole
• 1/2 box vanilla cake mix, prepared according to package
• 1 lb strawberry, with tops removed
• 8 oz cream cheese, softened, 1 block
• 14 oz sweetened condensed milk, 1 can
• 1 cup milk
• 8 oz whipped topping
• strawberry, for garnish
Instructions:
1. Preheat oven to 350°F (175°C).
2. Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
3. Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
4. Crush the remaining graham cracker and set aside.
5. Pour the vanilla cake batter on the graham cracker base.
6. Bake for 25-30 minutes until an inserted toothpick comes out clean.
7. Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
8. In a large bowl, mash strawberries with a whisk until very fine.
9. Add cream cheese and condensed milk, whisking until there are no large lumps.
10. Add the milk, stirring until smooth.
11. Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
12. Spread the whipped topping evenly on top.
13. Chill the cake anywhere from 3 hours to overnight.
14. Slice, and serve with strawberries and the reserved graham cracker crumbs.
Enjoy your Strawberry Cheesecake Poke Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Slice and Bake Rainbow Cookies?
|
Here's a recipe for Slice and Bake Rainbow Cookies:
Ingredients:
• 1 cup butter, softened
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 pinch salt
• 3 eggs
• 3 1/2 cups flour
• 1/4 teaspoon red food coloring
• 1/4 teaspoon orange food coloring
• 1/4 teaspoon yellow food coloring
• 1/4 teaspoon green food coloring
• 1/4 teaspoon blue food coloring
• 1/4 teaspoon purple food coloring
Instructions:
1. Using a hand mixer or standing mixer, beat butter until creamy.
2. Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
3. Gradually, add the flour until dough is moist and holds together, but doesn’t stick to your hands.
4. Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
5. Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
6. Dye the dough with food coloring by placing a 1/4 teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
7. Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
8. Next, roll out the blue dough with a rolling pin until it’s about 1/4 inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
9. Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
10. Wrap in plastic wrap and chill for 30 minutes.
11. Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
12. Cut the reserved dough in half, roll out to 1/4-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
13. Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
14. Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
15. Preheat oven to 350˚F (180˚C).
16. Once chilled, remove the plastic wrap. Slice cookies about 1/2-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
17. Bake for 20 minutes or until the bottom has browned slightly.
18. Cool on a cooling rack.
Enjoy your Slice and Bake Rainbow Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Mini Cookies ‘n’ Cream Ice Cream Pies?
|
Here's a recipe for Mini Cookies ‘n’ Cream Ice Cream Pies:
Ingredients:
• 12 chocolate sandwich cookies
• 2 tablespoons butter, melted
• 1 cup heavy whipping cream
• 7 oz condensed milk
• 1/2 teaspoon vanilla extract
• 6 chocolate sandwich cookies, crumbled
Instructions:
1. Separate the icing from the chocolate sandwich cookies. Reserve the icing and put the cookies in a resealable plastic bag.
2. Pound the cookies with a rolling pin until they reach a fine crumble. Transfer to a small bowl.
3. Mix with the butter until well combined.
4. Evenly distribute the crumble mixture into a 6-cup muffin tin lined with cupcake liners and firmly press the crumbs to form an even crust in each cup.
5. In a medium bowl, combine the cream, condensed milk, vanilla extract, and the sandwich cookie icing. Whisk the ingredients until soft peaks form.
6. Gently form in the cookies.
7. Transfer the mixture to the muffin tin.
8. Freeze for 4 hours, or until the ice cream has solidified.
9. Remove the cupcake liners.
Enjoy your Mini Cookies ‘n’ Cream Ice Cream Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Banana Bread Bottom Cheesecake?
|
Here's a recipe for Banana Bread Bottom Cheesecake:
Ingredients:
Banana Bread Crust
• 4 bananas, as ripe as possible
• 4 tablespoons vegetable oil
• 1 egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
Cheesecake Filling
• 32 oz cream cheese, softened
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 cup milk
• 1 tablespoon gelatin powder
• caramel sauce, for drizzling
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mash the bananas with a fork.
3. Add the oil, egg, sugar, and vanilla. Stir until combined.
4. Add the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Don’t over mix.
5. Pour the banana bread batter into a greased 9-inch (22 cm) springform pan.
6. Bake for 30-40 minutes, or until the top is set.
7. In a large bowl, add the cream cheese, sugar, and vanilla. Whisk until combined.
8. Microwave the milk until hot, about 2 minutes, then add the gelatin powder. Quickly stir until gelatin is completely dissolved, about 5 minutes.
9. Pour the gelatin mixture over the cream cheese and whisk again until smooth.
10. Pour the cheesecake mixture over the baked banana bread crust.
11. Chill for 3 hours, or overnight.
12. Unmold the cheesecake, then slice and serve drizzled with caramel sauce.
Enjoy your Banana Bread Bottom Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make No-bake Chocolate Peanut Butter Bars?
|
Here's a recipe for No-bake Chocolate Peanut Butter Bars:
Ingredients:
• 1 cup graham cracker crumbs, about 8 sheets
• 1/2 cup butter, melted
• 1 cup powdered sugar
• 1 cup peanut butter, plus an additional 2 Tbsp.
• 1 cup semi-sweet chocolate chips
Instructions:
1. In a bowl, combine the graham cracker, sugar, and butter. Stir. Add in 1 cup (240g) of peanut butter and mix until combined.
2. Line a 9x9 (22x22 cm) or 8x8 (20x20 cm) pan with foil.
3. Spread on the peanut butter mixture.
4. Melt the chocolate chips with the 2 Tbsp. of peanut butter, and spread on top of the graham cracker mixture.
5. Refrigerate for 3 hours.
6. Remove from pan, cut, and serve.
Enjoy your No-bake Chocolate Peanut Butter Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Creamy Gourmet Hot Chocolate?
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Here's a recipe for Creamy Gourmet Hot Chocolate:
Ingredients:
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 2 tablespoons powdered sugar, or to taste
• 1/2 teaspoon espresso powder
• 8 oz 72% dark chocolate
• whipped cream, for serving
Instructions:
1. In a 1.5-quart saucepan over medium heat, whisk together whole milk, heavy cream, powdered sugar, and espresso powder until hot.
2. Small bubbles will appear around the edges and the mixture may start to steam. Do not allow the mixture to boil.
3. Turn heat to low and stir in chopped chocolate until melted completely.
4. Serve warm, topped with whipped cream.
Enjoy your Creamy Gourmet Hot Chocolate!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I cook No-Bake Peanut Butter Coconut Cookies?
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Here's a recipe for No-Bake Peanut Butter Coconut Cookies:
Ingredients:
• 2/3 cup natural peanut butter
• 2 tablespoons coconut oil
• 1 teaspoon vanilla extract
• 1 cup unsweetened shredded coconut flake
Instructions:
1. Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds. Stir to combine. Add the vanilla and stir.
2. Add the unsweetened shredded coconut flakes and mix until evenly coated.
3. Dollop the mixture on a parchment-lined baking sheet. Each cookie should be around 11/2 inches (4 cm) wide.
4. Freeze until solid, about 15-20 minutes. Store in the refrigerator in an airtight container or bag.
Enjoy your No-Bake Peanut Butter Coconut Cookies!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Aunt Gussie’s Pound Cake?
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Here's a recipe for Aunt Gussie’s Pound Cake:
Ingredients:
• 1 cup unsalted butter, 2 sticks
• 2 3/4 cups sugar
• 1/2 cup shortening
• 5 eggs
• 1 cup whole milk
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 3 cups flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• vanilla ice cream, for serving
• fresh berry, for serving
Instructions:
1. In a large bowl, cream butter, sugar, and shortening together with a hand mixer.
2. Mix the eggs, one at a time, into the batter.
3. In a medium bowl, combine the milk, lemon extract, and vanilla extract.
4. In a separate medium bowl, whisk the flour, baking powder, and salt.
5. Alternately add the dry and wet ingredients into the batter.
6. Pour the batter equally into two greased and lightly floured loaf pans.
7. Bake in a non-preheated oven set to 350°F (180°C) for 1 hour, or until toothpick inserted comes out clean.
8. Cool for 30 minutes before slicing.
9. Serve with vanilla ice cream and berries.
Enjoy your Aunt Gussie’s Pound Cake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Tell me how to make Cinnamon Sugar Cheesecake Bars.
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Here's a recipe for Cinnamon Sugar Cheesecake Bars:
Ingredients:
• 2 tubes crescent dough
• 16 oz cream cheese
• 1 egg
• 1 cup sugar, divided
• 1 teaspoon vanilla
• 2 tablespoons cinnamon
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, beat cream cheese until smooth. Then, add half of the sugar, egg, and vanilla, and beat until smooth.
3. Roll out crescent dough and pinch the seams together.
4. Next, in a small bowl, mix the remaining half of the sugar with the cinnamon.
5. In a greased 9×13-inch (33x23 cm) baking dish, sprinkle half of the cinnamon sugar.
6. Lay down one crescent dough rectangle. Spread on cream cheese filling. Top with the other crescent dough rectangle, and sprinkle on the remaining cinnamon sugar.
7. Bake 30 minutes. Cool completely, then cut into 12 squares.
Enjoy your Cinnamon Sugar Cheesecake Bars!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing?
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Here's a recipe for How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing:
Ingredients:
Cookies
• 3 cups all purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 16 tablespoons unsalted butter, cubed and chilled
• 1 cup sugar
• 1 large egg
• 1 tablespoon vanilla extract
Royal Icing
• 3 cups powdered sugar, sugar, sifted
• 2 tablespoons meringue powder
• 1/4 teaspoon vanilla extract, or almond extract
• 4 tablespoons water
• green gel food coloring
• red gel food coloring
• 1 tablespoon brown gel food coloring
• blue gel food coloring
• yellow gel food coloring
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
2. In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
3. In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until the butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla and beat to incorporate.
4. Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
5. Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about 1/4-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
6. Bake for 8-10 minutes, until lightly browned around the edges. Let cool completely.
7. To make the royal icing: In a medium bowl, add the meringue powder to the powdered sugar. Whisk to combine. Add the vanilla and 4-6 tablespoons of water (depending on how runny or thick you’d like your icing.) Whisk until completely combined.
8. Divide the icing into smaller bowls and add any desired gel food colors. Immediately transfer to piping bags, or cover with plastic wrap. Do not leave the icing uncovered, as it will develop a film. If this happens, add a small amount of water and whisk to incorporate.
9. Decorate the cookies with royal icing as desired and let dry completely, at least 3-4 hours or overnight.
Enjoy your How To Decorate Shortbread Holiday Cut-Out Cookies With Royal Icing!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I prepare Cookies & Cream-stuffed Cookies?
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Here's a recipe for Cookies & Cream-stuffed Cookies:
Ingredients:
• 16 1/2 oz cookie dough, 1 tube
• 8 double-stuffed chocolate cookie sandwiches
Instructions:
1. Preheat oven to 325°F (160°C).
2. Take a golf ball-size handful of cookie dough and press it flat.
3. Place a sandwich cookie in the center, then fold the cookie dough around the edges, making sure there are no gaps. Press and shape the dough around the cookie, then repeat with remaining dough and cookies.
4. Place them on a parchment paper-lined baking sheet, and bake for 14 minutes.
Enjoy your Cookies & Cream-stuffed Cookies!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Have you got a recipe for Carrot Cake Cheesecake?
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Here's a recipe for Carrot Cake Cheesecake:
Ingredients:
Carrot Cake
• 1 1/2 cups carrot, shredded, 2-3 carrots
• 1/3 cup light brown sugar, packed
• 2/3 cup powdered sugar
• 2 large eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
Cheesecake
• 16 oz cream cheese, softened
• 2/3 cup powdered sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
3. In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
4. Add the oil and whisk to combine.
5. Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
6. Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
7. Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
8. Pour 3/4 of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add 1/2 of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
9. Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
10. Release from the springform, then slice and serve.
Enjoy your Carrot Cake Cheesecake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you have a recipe for Mocha Blended Drink?
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Here's a recipe for Mocha Blended Drink:
Ingredients:
• 1/2 cup almond milk, or milk of choice
• 1/2 cup coffee, cold
• 1 1/2 tablespoons dark cocoa powder
• 1 banana, frozen
• 1 cup ice
Garnish (Optional)
• whipped cream
• dark cocoa powder
Instructions:
1. Put all ingredients into a blender and mix until smooth.
2. Serve in a glass and garnish with toppings (optional).
Enjoy your Mocha Blended Drink!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make The Best Gooey Salted Caramel Brownies?
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Here's a recipe for The Best Gooey Salted Caramel Brownies:
Ingredients:
• nonstick cooking spray, for greasing
• 12 tablespoons unsalted butter, 1 1/2 sticks, melted
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 3/4 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 3 cups soft caramel candy
Topping
• 1 1/2 cups soft caramel candy
• 1/4 cup heavy cream
• flaky sea salt, for sprinkling
Instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8x8-inch (20x20-cm) baking pan and line with parchment paper.
2. Make the brownies: in a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Add eggs and vanilla extract. Whisk until thoroughly combined. Sift in the flour, cocoa powder, and salt, and fold to incorporate. Fold in the chocolate chips.
3. Pour half of the batter into the baking pan and spread to cover the bottom. Arrange the caramel candies in a single layer over the batter. Pour the rest of the batter over the caramel candies and spread to cover.
4. Bake for 35 minutes or until center is cooked through. Remove the brownies from the oven and let cool.
5. Make the topping: combine the caramel candies and heavy cream in a medium heat-proof bowl. Microwave for 1 minute in 30-second intervals, stirring between each until the mixture is thick and velvety.
6. Pour the caramel topping over the brownies. Let set for 10 minutes. Sprinkle with sea salt.
7. Slice and serve.
Enjoy your The Best Gooey Salted Caramel Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could you tell me how to prepare Mini Cinnamon Roll Cookies?
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Here's a recipe for Mini Cinnamon Roll Cookies:
Ingredients:
• 1 refrigerated pie crust, at room temperature
• 2 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon milk
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roll out pie crusts into a rectangle shape.
3. Brush the rolled out pie crust with melted butter.
4. In a small bowl, mix together cinnamon and sugar and sprinkle on top of butter.
5. Carefully roll the pie crust up with your fingers.
6. Slice the log into small discs and arrange on parchment paper-lined baking sheet.
7. Bake for 12-15 minutes, until golden brown.
8. In a liquid measuring cup, mix together powder sugar, vanilla, and milk. 9. Add more milk for a thinner consistency.
Enjoy your Mini Cinnamon Roll Cookies!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for Peanut Butter S’mores Dip Easy Dessert?
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Here's a recipe for Peanut Butter S’mores Dip Easy Dessert:
Ingredients:
• 1 lb mini peanut butter cup
• 1 lb large marshmallow
• 15 graham crackers
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Place the peanut butter cups in an even layer on the bottom of a large oven-safe skillet. Add the marshmallows in a single layer on top.
3. Bake for 20 minutes, until the marshmallows are golden brown.
4. Serve with graham crackers for dipping.
Enjoy your Peanut Butter S’mores Dip Easy Dessert!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Help me make Upside-Down Apple Cake.
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Here's a recipe for Upside-Down Apple Cake:
Ingredients:
Cake
• 3/4 cup butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon cinnamon
• 4 apples, peeled and cut into ¼-inch (6.3mm) thick slices, recommended: granny smith or pink lady
Sauce
• 1 cup butter, melted
• 1 cup brown sugar
Instructions:
1. Preheat oven to 350°F (180°C) and grease a 9-inch (23cm) cake pan.
2. In a bowl, cream together the butter and sugar.
3. Whisk in the eggs, vanilla and milk until fully incorporated.
4. Add the flour, baking powder, salt, and cinnamon. Whisk until combined.
5. For the sauce, melt butter in a saucepan over medium heat, and stir in the brown sugar. Bring to a boil and continue to stir for 30 seconds, or until vigorously bubbling.
6. Pour the sauce into the greased cake pan.
7. Arrange the apples on top of the sauce in a circular pattern. Pour cake batter on top of apples and smooth the top of the batter.
8. Bake for 45-55 minutes, or until the cake is done (the top will spring back when gently poked).
9. Cool for 10-15 minutes and loosen the sides of the cake by running a butter knife around the edge.
10. Place a plate upside down on top of the pan, then invert the pan, flipping the cake onto the plate.
11. Garnish slices with vanilla ice cream or whipped cream.
Enjoy your Upside-Down Apple Cake!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Do you know how to make Chocolate Cookie Crust Peanut Butter Pie?
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Here's a recipe for Chocolate Cookie Crust Peanut Butter Pie:
Ingredients:
• 24 chocolate sandwich cookies, crushed into crumbs
• 4 tablespoons butter, melted
• 8 oz cream cheese
• 1 cup creamy peanut butter
• 8 oz whipped cream
• 1 1/4 cups powdered sugar
• 1/2 cup cookie crumb, for garnish
Instructions:
1. Preheat oven to 350°F (180°C).
2. Crush cookies into crumbs, setting aside some crumbs for garnish.
3. Add crushed cookies into a bowl and mix with melted butter.
4. Pour crumbs into pie dish and pat down to form a crust.
5. Bake crust for 5 minutes or until set.
6. In a bowl mix the cream cheese and peanut butter until smooth.
7. Add in the whipped cream and powdered sugar, mix again until smooth.
8. Pour mixture over crust and smooth out the top.
9. Refrigerate or freeze until set, about 1 hour.
10. Sprinkle the top with remaining cookie crumbs.
11. Slice and serve.
Enjoy your Chocolate Cookie Crust Peanut Butter Pie!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make DIY Rolled Ice Cream?
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Here's a recipe for DIY Rolled Ice Cream:
Ingredients:
• 1 pt heavy cream
• 1 can sweetened condensed milk
• 1 pinch salt
• topping of your choice
Instructions:
1. Whisk the heavy cream, condensed milk, and salt in a bowl.
2. Pour the mixture over a half sheet pan, or multiple quarter sheet pans. Make sure the ice cream base just barely covers the bottom. It should be 1/4-inch (6 mm) thick or less.
3. Sprinkle any chopped-up toppings you would like. With a whisk, mix the toppings into the ice cream base to ensure they’re evenly distributed.
4. Freeze for at least 4 hours. Make sure to also put your scrapers and ice cream bowls in the freezer so the ice cream doesn’t melt while rolling.
5. After the ice cream is frozen solid, remove from the freezer and quickly place the metal spatula/paint scraper at an 45° angle against the edge of the pan, pushing carefully forward. If the ice cream needs a little help forming, use a butter knife to push the sheet of cream into the roll.
6. Place the rolled ice cream in a chilled bowl and top with any toppings you desire.
Enjoy your DIY Rolled Ice Cream!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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How do I make Iced Oatmeal Cookies?
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Here's a recipe for Iced Oatmeal Cookies:
Ingredients:
• 2 cups old fashioned rolled oat, pulsed in food processor x10
• 2 cups flour
• 1/2 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup unsalted butter, room temperature and softened
• 1/2 cup sugar
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 1/2 cup raisin
Icing
• 2 cups powdered sugar
• 1 1/2 tablespoons milk
• 1 tablespoon warm water
Instructions:
1. Preheat oven to 350˚F (180˚C)
2. Pulse oats in a food processor or blender 10 times.
3. Add pulsed oats, flour, baking powder, cinnamon, and nutmeg into a bowl.
4. In a large bowl, beat softened butter with a hand mixer until creamy, add brown and white sugars, then beat until fluffy. Next beat in vanilla and eggs 1 at a time.
5. Pour the dry ingredients into the wet ingredients 1/3 at a time until it’s gone and dough forms.
6. Fold in raisins or chocolate chunks.
7. Take 1 tablespoon of dough and roll it into a ball. Then flatten into a cookie shape and put on a well-greased parchment-lined baking sheet.
8. Bake 12-15 minutes. (Top rack = no brown bottoms, bottom rack = browned bottoms and a little more crispy).
9. Cool completely and make the icing in the meantime. Combine powdered sugar, milk, and warm water in a shallow bowl. Once the cookies have cooled, dip into the icing or dab icing on with a pastry brush. Dry for 10 minutes or until icing has hardened.
Enjoy your Iced Oatmeal Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Pumpkin Pie Bites?
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Here's a recipe for Pumpkin Pie Bites:
Ingredients:
• 15 oz pumpkin puree, 1 can
• 12 oz evaporated milk, 1 can
• 3/4 cup sugar
• 1 teaspoon cinnamon, extra for taste
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 eggs
• 2 pie crusts, refrigerated
• whipped cream
• ice cream
Instructions:
1. In a bowl, mix the dry ingredients thoroughly.
2. Add the eggs and pumpkin, and mix.
3. Gradually add the evaporated milk, mixing constantly.
4. Preheat oven to 350°F (180˚C).
5. With a jar lid, cut 12 4-inch (10 cm) circles out of the pie crust. Press into each of the cups of a greased muffin tin.
6. Pierce the bottoms of the crust gently with a fork.
7. Fill each pie crust to the top with filling.
8. Bake for 20-30 minutes, until top of crust becomes golden brown.
9. Add your favorite ice cream or whipped cream with a pinch of cinnamon powder.
Enjoy your Pumpkin Pie Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for French-style Lemon Tart?
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Here's a recipe for French-style Lemon Tart:
Ingredients:
Lemon Curd
• 4 egg yolks
• 4 eggs
• 2/3 cup sugar
• 1 cup lemon juice
• 2 lemon zests
• 3/4 cup butter
• 1 pre-baked tart shell
Instructions:
1. Pre-heat the oven to 350°F (180°C).
2. Prepare the lemon curd by whisking the egg yolks, whole eggs, sugar, lemon juice and lemon zest over a bain marie (a large bowl placed over a pan of simmering hot water).
3. Once combined, mix in the butter and whisk the mixture for about 10 minutes, until thick.
4. Pour into a pre-baked tart shell.
5. Bake for 6 minutes.
6. Whilst the tart is baking, prepare the raspberry chantilly by whipping the raspberries, sugar, vanilla extract and cream together.
7. Leave the tart to cool before dusting with icing sugar.
8. Serve with the raspberry chantilly, fresh raspberries and mint for garnish.
Enjoy your French-style Lemon Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Mille Crepe Cake?
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Here's a recipe for Mille Crepe Cake:
Ingredients:
Crepes
• 6 tablespoons butter
• 3 cups milk
• 6 eggs
• 1 1/2 cups flour
• 2/3 cup cocoa powder
• 7 tablespoons sugar
• 4 cups whipped cream
Ganache
• 1 cup heavy cream
• 4 tablespoons sugar
• 6 oz chocolate
• 1 tablespoon butter
• 1/4 cup powdered sugar, optional for topping
Instructions:
1. Make the crepes by melting the butter and allowing it to brown slightly. Set aside.
2. In the same pot, warm the milk. Remove from heat.
3. In a bowl, whisk flour, cocoa powder, and sugar. Mix in eggs.
4. Gradually mix in butter and warm milk. Chill.
5. On a nonstick skillet over medium heat, pour 1/4 cup (60 ml) of crepe batter, and tip the pan to cover the entire bottom surface. Cook until bottom surface of crepe begins to brown, then flip.
6. Cool crepe. Repeat until all of the crepe batter is used.
7. Stack crepes on top of each other, with whipped cream between each layer. Once assembled, trim edges for a cleaner look, if desired.
8. For the ganache, bring the heavy cream and sugar to a boil, and pour over chocolate and butter. Let cool.
9. Spread over the crepe cake.
10. Top with sifted powdered sugar (optional).
Enjoy your Mille Crepe Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare No Bake Pumpkin Cheesecake?
|
Here's a recipe for No Bake Pumpkin Cheesecake:
Ingredients:
• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 24 oz cream cheese, 3 packages
• 1 cup heavy whipping cream
• 1 cup powdered sugar
• 1 1/2 cups pumpkin puree
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla
• whipped cream, to serve
Instructions:
1. In a bowl, combine the graham cracker crumbs and melted butter.
2. Transfer the graham cracker mixture to a 9-inch (23 cm) springform pan, creating an even base that goes up 1-inch (2 cm) on the sides.
3. In a large bowl, combine the cream cheese and heavy cream and beat until smooth, 3-4 minutes.
4. Add the sugar, pumpkin, cinnamon and vanilla and beat until smooth and fluffy.
5. Pour the cream cheese mixture into the springform pan, cover with plastic wrap, and refrigerate for 6-8 hours.
6. Top with whipped cream, slice, and serve!
Enjoy your No Bake Pumpkin Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Cookies & Ice Cream Dome Cake?
|
Here's a recipe for Cookies & Ice Cream Dome Cake:
Ingredients:
• 45 double-stuffed chocolate cookie sandwiches, divided
• 4 cups heavy whipping cream
• 1 teaspoon vanilla
• 14 oz sweetened condensed milk
Instructions:
1. Separate the cream and cookies from 15 chocolate sandwich cookies into 2 medium bowls.
2. Place the cookie halves in a zip-top bag and crush with a rolling pin until fine crumbs form.
3. Melt the cookie cream in the microwave for 30 seconds, or until melted.
4. In a large bowl, whip the heavy cream and vanilla until thickened and soft peaks form.
5. Add the sweetened condensed milk, melted cookie cream, and cookie crumbs.
6. Fold with a spatula until combined.
7. Line a separate large bowl with the remaining sandwich cookies.
8. Pour in the cream mixture and smooth the top to cover.
9. Cover and freeze overnight, or until solid.
10. Invert onto a serving plate, allowing the ice cream dome to release from the bowl. Slice and serve.
Enjoy your Cookies & Ice Cream Dome Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chocolate Raspberry Zebra Cake.
|
Here's a recipe for Chocolate Raspberry Zebra Cake:
Ingredients:
Base Batter
• 2 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup milk
Chocolate Batter
• 1/2 base batter
• 1/4 cup cocoa powder
Raspberry Batter
• 1/2 base batter
• 1/2 cup raspberry jam
• 1 teaspoon raspberry extract, optional
• 1 teaspoon red food coloring, optional
Chocolate Ganache
• 2 cups heavy cream
• 1 1/2 cups chocolate chips
Garnish
• 20 raspberries
• powdered sugar
Instructions:
1. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
2. In a second mixing bowl, combine the eggs and vegetable oil.
3. Add the wet mix to the dry mix, stirring constantly until smooth.
4. Preheat oven to 350˚F (180˚C).
5. Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
6. Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
7. Add the raspberry jam to other. Mix thoroughly.
8. In a greased 9-inch (23 cm) cake pan, alternate batters by placing 1/4 cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
9. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
10. While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
11. Let mix rest until consistency is thick and mix is cooled.
12. Cool cake slightly, and then invert onto a wire rack to cool completely.
13. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
14. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
Enjoy your Chocolate Raspberry Zebra Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Air Fryer Doughnuts?
|
Here's a recipe for Air Fryer Doughnuts:
Ingredients:
Doughnuts
• 1 can pre-made flaky biscuit dough
• nonstick cooking spray
Glaze
• 1/2 cup powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1 tablespoon whole milk
Cinnamon Sugar
• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
Chocolate Glaze
• 1/2 cup semisweet chocolate chips
• 1 teaspoon coconut oil
• sprinkles, for topping
Instructions:
1. Preheat the air fryer to 350°F (180°C).
2. Separate the biscuits. Use the bottom of a large piping tip to punch out circles in the center of each biscuit, creating doughnuts and doughnut holes.
3. Grease the air fryer basket with nonstick spray.
4. Working in batches of 3–4 at a time, “fry” the doughnuts and doughnut holes for 5 minutes, until golden brown.
5. Make the glaze: In a small bowl, whisk together the powdered sugar, vanilla, and milk until smooth.
6. Make the cinnamon sugar: In a separate small bowl, whisk together the sugar and cinnamon until combined.
7. Make the chocolate glaze: In another small bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between, until smooth.
8. Dip the doughnuts and doughnut holes in the glaze, cinnamon sugar, or chocolate glaze. Top with sprinkles, if desired.
Enjoy your Air Fryer Doughnuts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Matcha Macarons?
|
Here's a recipe for Matcha Macarons:
Ingredients:
Macaron
• 1 egg white
• 1/4 cup granulated sugar
• 1/4 cup almond flour
• 1/3 cup powdered sugar
• 1 teaspoon matcha
Filling
• 1/4 cup cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon milk
Instructions:
1. In a medium mixing bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Add 1/2 of the granulated sugar and with mixer on high, continue to beat until egg whites are stiff peaks. Repeat with last 1/2 of sugar, beating until whites are shiny and fluffy.
2. Using a fine mesh strainer, sieve the almond flour, powdered sugar, and matcha into the bowl with the egg whites. Discard any large pieces that remain in the strainer. Fold until just combined
3. Preheat oven to 300˚F (150˚C).
4. Fill a piping bag with the macaron mixture and pipe 11/2-inch (4 cm) dollops onto a parchment paper-lined baking sheet. Let the cookies rest until they are no longer wet to the touch and a skin forms on top (can be up to 1 hour).
5. When the cookies are dry to the touch, bake at 300˚F (150˚C) for 15 minutes.
6. While resting, make the filling by mixing the cream cheese, powdered sugar and milk in a bowl until smooth. Transfer to a piping bag and set aside until ready to fill.
7. Let rest for 10 minutes, or until cool before filling. Pipe the cream cheese mixture on the macron and sandwich with another one.
Enjoy your Matcha Macarons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Crispy Rice Cereal Chocolate Cheesecake?
|
Here's a recipe for Crispy Rice Cereal Chocolate Cheesecake:
Ingredients:
• 4 tablespoons unsalted butter, 1/2 stick
• 10 oz mini marshmallows
• 6 cups crispy rice cereal
• 8 oz semisweet chocolate
• 1/4 cup heavy cream
• 16 oz cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon vanilla
• 2 1/2 cups whipped cream, divided
• 3 oz chocolate bar, for shaving
Instructions:
1. In a large saucepan over medium heat, melt the butter.
2. Add the marshmallows and stir until melted. Add the crispy rice cereal and stir to coat.
3. While the crispy rice cereal mix is still warm, transfer them to a greased 10-inch (25 cm) springform pan.
4. Using a greased measuring cup, press down into the cereal to form to the pan. Press the edges against the springform pan to create walls. Set aside.
5. Place the chocolate in a small microwave-safe bowl and pour the heavy cream on top. Microwave in 30-second intervals, stirring until melted, about 1 minute.
6. In a large bowl, mix the cream cheese, sugar, and vanilla until smooth.
7. Pour in the melted chocolate and stir to incorporate.
8. Add 11/2 cups (90 g) of whipped cream to the chocolate mixture and fold with a spatula until combined.
9. Pour the cheesecake mixture into the crispy rice base and smooth the top with a spatula.
10. Refrigerate for 3-4 hours or overnight, until the cheesecake is set. Release the springform.
11. Put the remaining cup of whipped cream in a piping bag fitted with a star tip and decorate the top of the cheesecake.
12. Use a vegetable peeler to shave the chocolate into the middle of the cheesecake.
13. Slice and serve.
Enjoy your Crispy Rice Cereal Chocolate Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Banoffee Pie?
|
Here's a recipe for Banoffee Pie:
Ingredients:
• 30 oz sweetened condensed milk
• 14 graham crackers
• 6 tablespoons unsalted butter, melted
• nonstick cooking spray
• 1 1/2 cups heavy cream
• 1 tablespoon sugar
• 3 bananas, sliced
• chocolate shaving, for garnish
Instructions:
1. Preheat the oven to 400˚F (200˚C).
2. Pour the sweetened condensed milk into a baking dish. Cover with aluminum foil and set in a larger baking dish. Fill the larger dish with hot water until it reaches halfway up the sides of the smaller dish.
3. Place in the oven and cook for 90 minutes. Check the water level occasionally, making sure that it reaches halfway and refilling as necessary.
4. Carefully remove the baking dish from the hot water bath and let cool to room temperature. Whisk the mixture (now it’s dulce de leche!) until smooth.
5. Reduce the oven temperature to 350˚F (180˚C).
6. In the bowl of a food processor, combine the graham crackers and melted butter. Pulse until crackers are finely ground and the mixture resembles wet sand.
7. Grease a 9-inch (22 cm) tart pan with nonstick spray. Add the graham cracker mixture to the tin and press evenly to cover pan completely.
8. Bake crust for 5 minutes, until golden and fragrant. Transfer to a wire rack and let cool to room temperature.
9. Spread the dulce de leche in the cooled tart crust, using a flexible spatula to smooth it into an even layer. Cover and refrigerate for at least 4 hours or up to overnight, until set.
10. In a large bowl, beat the heavy cream until soft peaks are just beginning to form. Add the sugar and beat until soft peaks form.
11. Remove the pie from the refrigerator. Scatter the banana slices over the dulce de leche. Top with the whipped cream, spreading evenly to cover bananas, and garnish with chocolate shavings.
Enjoy your Banoffee Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Basic Pecan Pie?
|
Here's a recipe for Basic Pecan Pie:
Ingredients:
Pie Crust
• 2 cups all purpose flour, plus more for dusting
• 1 kosher salt
• 1 1/4 sticks unsalted butter, cubed and chilled
• 2 large egg yolks
• 4 tablespoons ice water
Filling
• 2 cups pecan, halves, divided
• 3/4 cup light corn syrup
• 3 large eggs
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon kosher salt
Special Equipment
• dried bean
Instructions:
1. Make the crust: Sift the flour and salt together into a large bowl.
2. Using only your fingertips, pinch the cubes of butter into the flour, breaking up the butter as you go, until no large lumps remain. Shake the bowl to coax the large chunks of butter to the surface.
3. Mix the egg yolks and ice water together in a small bowl with a fork until evenly combined.
4. Add the liquid to the flour mixture, reserving 1/4 or so in case you don’t need all of it--you don’t want the pastry to be too wet. Quickly mix everything together with a fork until the dough just starts to come together. Add more liquid to the driest parts of the dough if needed. The dough is ready when it holds together in a ball when squeezed in your palm.
5. Transfer the dough to a clean surface and bring together in a disc. Wrap the dough disc in plastic wrap and chill in the refrigerator for at least 30 minutes, or up to 4 days.
6. Preheat the oven to 350°F (180°C).
7. Lightly flour a clean surface and unwrap the disc of chilled dough. Flour the top of the dough. Start to roll out the dough, turning every few rolls.. If any cracks form, smush them back together. Roll out the dough to a circle about 1/8-inch (3 mm) thick and place into a 9-inch (22 cm) pie dish. Trim any excess dough around the sides, then crimp the edges in a decorative pattern.
8. Place a piece of parchment in the center of the pie crust and add the pie weights or dried beans. 9. Bake for 15 minutes, until lightly golden brown.
9. Make the filling: In a large bowl, whisk together 11/2 cups (185 G) pecans, corn syrup, eggs, sugar, vanilla, melted butter, and salt.
10. Carefully lift the parchment with the pie weights from the par-baked pie crust, then pour in the filling. Arrange the remaining 1/2 cup (62 G) pecans in concentric circles on top.
11. Return the pie to the oven for 20 minutes, then cover with a piece of foil and continue baking for 40 minutes, until the filling is completely set. Let the pie cool completely.
12. Slice and serve the pie chilled or at room temperature.
Enjoy your Basic Pecan Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mamma T’s Peach Cobbler By Freddie ?
|
Here's a recipe for Mamma T’s Peach Cobbler By Freddie :
Ingredients:
• 7 peaches, peeled and sliced
• 1 tablespoon cornstarch
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• 2 tablespoons water
• 1 1/2 cups sugar, divided
• 1 cup flour
• 1/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon baking powder
• 3/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup butter, plus 1 tablespoon
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a medium saucepan over low heat combine peaches, cornstarch, water, lemon zest, lemon juice, and 1/2 cup sugar in a medium saucepan. Raise the heat to medium and cook until thick and bubbly, stirring often.
3. Add the flour, cinnamon, nutmeg, and baking powder to a sieve and sift into a large bowl.
4. In a small bowl, combine sugar, milk, vanilla extract, almond extract, and 1 tablespoon of melted butter and stir to combine.
5. Pour the wet ingredients into the dry and mix well.
6. Grease a 12x8 inch (30x20 cm) (4.8 quart) baking dish with the remaining butter.
7. Pour the batter into the bottom of the greased baking dish and smooth into an even layer with a spatula.
8. Transfer the peaches gently by placing them on top of the batter. Do not stir.
9. Bake for 50 minutes to 1 hour or until golden brown.
10. Serve warm and enjoy!
Enjoy your Mamma T’s Peach Cobbler By Freddie !
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chocolate Hazelnut Churros by Tasty Miam?
|
Here's a recipe for Chocolate Hazelnut Churros by Tasty Miam:
Ingredients:
• 1 cup warm water
• 2 teaspoons sugar, plus extra for coating
• 2 tablespoons canola oil, or rapeseed oil
• 1 cup flour
• 2 eggs
• cinnamon, for coating
• chocolate hazelnut spread, for filling
• oil, for frying
Instructions:
1. In a saucepan, combine water, sugar and canola (or rapeseed) oil. Bring to a boil then remove from heat.
2. Add the flour and stir vigorously until mixture forms a smooth paste. (Make sure you beat out all bubbles.)
3. Add the eggs and stir until mixture becomes smooth.
4. Spoon the dough into a piping bag with a star-shaped tip.
5. NOTE: Really push the mixture down in the bag to eliminate air bubbles!
6. Pipe strips onto a baking sheet lined with parchment paper.
7. Place in freezer for 45 minutes.
8. Heat oil in a large pot to 350˚F (180˚C).
9. Fry the churros until golden brown, then drain on paper towels.
10. Using a straw, poke a hole through each churro to create room for the filling.
11. Immediately sprinkle with a bit of cinnamon and sugar.
12. Spoon chocolate hazelnut spread into a piping bag.
13. Pipe filling into churros.
Enjoy your Chocolate Hazelnut Churros by Tasty Miam!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Red Velvet Cheesecake 'Box' Cupcakes?
|
Here's a recipe for Red Velvet Cheesecake 'Box' Cupcakes:
Ingredients:
• 1 box red velvet cake mix, prepared according to package instructions
• 15 oz cream cheese
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 cups cream cheese frosting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, prepare the red velvet cake batter.
3. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
4. Divide the batter evenly among a lined muffin tin, filling halfway.
5. Spoon some of the cream cheese mixture onto the batter.
6. Top with remaining batter, filling about 3/4 of the way up.
7. Bake for 20 minutes, then cool.
8. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.
Enjoy your Red Velvet Cheesecake 'Box' Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chocolate Mousse Cheesecake.
|
Here's a recipe for Chocolate Mousse Cheesecake:
Ingredients:
Crust
• 20 chocolate sandwich cookies
• 1/4 cup brown sugar
• 7 tablespoons butter, melted
Cheesecake
• 32 oz cream cheese, softened
• 4 oz semi-sweet chocolate chips
• 1 tablespoon cocoa powder
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
Chocolate Ganache
• 16 oz chocolate chips
• 2 cups heavy cream, hot
Instructions:
1. Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
2. Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
3. Pour the crumbs into a 9-inch (23 cm) spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
4. Once the crust has been formed, place it in the refrigerator to firm up.
5. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
6. NOTE: If mixing by hand, it is recommended to microwave the cream cheese slightly before whisking in order to soften it up.
7. Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
8. In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse-y texture and soft peaks form.
9. Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
10. Once combined, pour the batter over the prepared cookie crust inside the springform pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
11. Preheat oven to 300˚F (150˚C).
12. Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
13. NOTE: The aluminium foil will keep water from seeping into the bottom of the pan and the paper towels ensure that the heat is distributed evenly along the bottom of the pan.
14. Fill the larger pan with about 1 inch (2 1/2 cm) of hot water.
15. Bake at 300˚F (150˚C) for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
16. Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
17. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
18. Pour ganache evenly over the cooled cheesecake.
19. Refrigerate the ganache covered cake for 30 minutes before cutting and serving.
Enjoy your Chocolate Mousse Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Buttercream Frosting For Decorations?
|
Here's a recipe for Buttercream Frosting For Decorations:
Ingredients:
• 1 cup unsalted butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 5 cups powdered sugar, sifted
Instructions:
1. In a large bowl, use an electric hand mixer to cream butter until smooth, but not airy. Add milk, vanilla and salt and mix to incorporate.
2. Sift powdered sugar over the butter mixture. Mix until incorporated and smooth. Do not overmix, to avoid air pockets in your frosting.
3. Divide the frosting and add gel food coloring as desired.
4. Use a piping bag fitted with desired tip to pipe flowers onto parchment paper. Freeze the flowers for at least 20 minutes.
5. Use a knife to lift frozen flowers from parchment and onto a frosted cake. Arrange as desired.
Enjoy your Buttercream Frosting For Decorations!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chocolate Peanut Butter Box Brownies (Buckeye Brownies)?
|
Here's a recipe for Chocolate Peanut Butter Box Brownies (Buckeye Brownies):
Ingredients:
• 1 box brownie mix, with additional ingredients according to box instructions
• 2 cups powdered sugar
• 1 cup peanut butter
• 1/2 cup butter, melted
• 6 tablespoons butter
• 1 cup milk chocolate chips
Instructions:
1. Prepare brownie mix according to box instructions.
2. In a medium mixing bowl, combine together the peanut butter, powdered sugar, and melted butter.
3. Distribute scoops of the peanut butter mixture on top of the brownie and flatten the mixture to achieve an even layer.
4. In a small bowl, combine the milk chocolate chips and butter. Microwave at 15-second intervals until melted, stirring after each interval.
5. Pour the chocolate mixture on top of the brownies, then evenly spread to achieve a flat, even layer.
6. Chill in the refrigerator for 30 minutes.
7. Slice and serve.
Enjoy your Chocolate Peanut Butter Box Brownies (Buckeye Brownies)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Cookies and Cream Macarons?
|
Here's a recipe for Cookies and Cream Macarons:
Ingredients:
• 3 egg whites, room temperature
• 1/4 cup sugar
• 1 1/4 cups powdered sugar
• 3/4 cup superfine almond flour
• 1/4 cup chocolate cookie, crushed
• 2 tablespoons dark cocoa powder
• 1/2 teaspoon black food coloring
• 2 cups powdered sugar
• 1 cup butter, softened
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1/2 cup cookie and cream filling
Instructions:
1. In a medium bowl, beat the egg whites until frothy.
2. Keep beating and slowly add sugar until stiff peaks form.
3. Sift powdered sugar, cookie crumbs, almond flour, and cocoa powder over the egg whites.
4. Fold the dry mixture into the egg whites completely, but make sure to not overmix or the macarons will not rise.
5. Once the batter reaches a lava-like consistency, add the food coloring. Mix until just combined, without over mixing.
6. Preheat oven to 285ºF (140ºC).
7. Place the mixture into a piping bag or zip-top bag. Cut of the tip to pipe.
8. Pipe 11/2-inch (4 cm) dollops onto a baking sheet lined with parchment paper. Tip: take a little batter to “glue” down the edges of the parchment paper so it stays put.
9. Let the cookies rest at room temperature for 30 minutes to an hour, until they are no longer wet to the touch and a skin forms on top.
10. While resting, make the filling by mixing the butter, powdered sugar, cookie cream filling, vanilla, and milk in a bowl until smooth.
11. Transfer to a piping bag and set aside until ready to fill.
12. When the cookies are dry to the touch, bake for 15-18 minutes until they have risen.
13. Let rest for 10 minutes before filling.
14. To fill, pipe about about a tablespoon of the buttercream onto one macaron and place another on top.
15. Macarons are best kept refrigerated until serving.
Enjoy your Cookies and Cream Macarons!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Easy Peach 'Box' Cobbler.
|
Here's a recipe for Easy Peach 'Box' Cobbler:
Ingredients:
• 29 oz peach in heavy syrup, 1 can
• 1 box yellow cake mix
• 1/2 cup butter, thinly sliced
• vanilla ice cream, optional
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a 9x18 inch (23x36 cm) glass baking dish, spread the peaches and syrup.
3. Evenly sprinkle the cake mix over the peaches, and pat down.
4. Lay the butter evenly over the cake mix.
5. Bake for 45 minutes.
6. Top with vanilla ice cream (optional).
Enjoy your Easy Peach 'Box' Cobbler!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chocolate Avocado Brownies.
|
Here's a recipe for Chocolate Avocado Brownies:
Ingredients:
• 1 ripe avocado, cubed
• 2 eggs
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 2/3 cup whole wheat flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a blender or food processor, combine avocado, eggs, honey and vanilla extract. Blend until smooth, scraping down sides as necessary.
3. In a large bowl, whisk the flour, cocoa powder and baking powder.
4. Combine the wet and dry mixtures and fold until a batter forms. Pour batter into a greased 8x8 inch baking pan.
5. Bake for 20-30 minutes. Allow to cool.
Enjoy your Chocolate Avocado Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Pumpkin Spice Swiss Roll?
|
Here's a recipe for Pumpkin Spice Swiss Roll:
Ingredients:
Cake
• 3/4 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons McCormick cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon kosher salt
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract
Filling
• 12 oz cream cheese, softened
• 8 tablespoons butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• powdered sugar, for garnish
Instructions:
1. Preheat oven to 375ºF (190°C). Line a 10 x 15-inch (25.5 x 38 cm) baking sheet with parchment paper.
2. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, McCormick Cinnamon, ground ginger, ground nutmeg, ground cloves, and salt.
3. In a separate bowl, whisk eggs and sugar together. Whisk in pumpkin puree and vanilla extract until smooth.
4. Add dry ingredients into the wet ingredients and whisk until smooth.
5. Pour batter onto baking sheet and smooth with a spatula. Bake for 12–13 minutes. Remove from oven.
6. Carefully remove cake from pan by holding onto the parchment paper. Move cake to a cutting board covered with a dish towel. Roll cake up, short end to short end, rolling the dish towel up with the cake. Let cool completely.
7. Filling: Stir together all ingredients until smooth.
8. Unroll cake and spread with the filling. Roll cake up, peeling back the parchment paper as you go. Refrigerate for 1 hour.
9. Dust with powdered sugar. Slice and serve!
Enjoy your Pumpkin Spice Swiss Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Vanilla Panna Cotta?
|
Here's a recipe for Vanilla Panna Cotta:
Ingredients:
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 1/2 cups heavy cream
• 1/4 cup sugar
• 1/4 teaspoon vanilla extract
Instructions:
1. Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called “blooming.”
2. In a small saucepan, combine heavy cream with sugar and cook over medium until it’s at the scalding point, or just under a boil.
3. Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
4. Strain panna cotta mixture into desired serving tempered glasses.
5. Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
6. Top with berries and honey.
Enjoy your Vanilla Panna Cotta!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Galaxy Mirror Glazed 'Box' Cake.
|
Here's a recipe for Galaxy Mirror Glazed 'Box' Cake:
Ingredients:
Cake
• 2 chocolate cake mixes, 2 boxes, prepared according to package
Vanilla Buttercream
• 2 cups butter, softened
• 2 teaspoons vanilla
• 1 tablespoon milk
• 6 cups powdered sugar
Galaxy Mirror Glaze
• 1 1/4 cups water
• 1 1/2 cups sugar
• 15 oz sweetened condensed milk, 1 can
• 15 sheets gelatin
• 26 oz white chocolate, chopped, over 30% cocoa butter
Food Coloring
• black food coloring
• navy blue food coloring
• light blue food coloring
• purple food coloring
• pink food coloring
• white food coloring
Instructions:
1. Prepare the cakes according to the package, or use your favorite cake recipe.
2. To make the buttercream, mix the butter, vanilla, milk, and powdered sugar in a bowl with a hand mixer.
3. Once the cakes are baked and cooled, place one cake on a turntable. If you don't have one, you can use a plate. Slice the top off the cakes to create a flat surface.
4. Place a large dollop of the buttercream on the cake and spread to create an even middle layer of frosting.
5. Place the second cake over the layer of buttercream.
6. Frost the entire cake to create the crumb layer, creating a smooth surface.
7. Place the cake in the freezer to keep cold.
8. For the glaze, boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
9. Bloom the gelatin in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
10. Pour the sugar mixture over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
11. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.
12. Pour the glaze through a sieve into a large bowl to remove any excess bubbles.
13. Separate the glaze into 5 different bowls (one medium-sized bowl and four smaller bowls).
14. Color the biggest bowl of glaze with black and navy blue food coloring, stir the coloring with the glaze until the color is distributed evenly.
15. In the next bowl, add the navy blue food coloring and stir.
16. In the next bowl, add the lighter blue food coloring and stir.
17. In the next bowl, add the purple food coloring and stir.
18. In the next bowl, add the pink food coloring and stir.
19. When you are ready to use the glaze, make sure each one is around 90-96°F (32-35°C). Microwave if necessary. Pour the colored glazes back into the biggest bowl of black and blue glaze. Swirl them gently with a spoon.
20. Place the cake on a stand over a sheet tray to catch any excess glaze. Carefully pour the glaze over the cake.
21. Dip a brush into the white food coloring and fling it onto the cake to create stars.
Enjoy your Galaxy Mirror Glazed 'Box' Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Key Lime Pie With Toasted Marshmallow Meringue?
|
Here's a recipe for Key Lime Pie With Toasted Marshmallow Meringue:
Ingredients:
• 10 graham crackers
• 7 tablespoons butter, melted
• 1/4 cup brown sugar
• 6 eggs, separated
• lime zest, to taste
• 14 oz condensed milk, 1 can
• 1/2 pt vanilla ice cream
• 1/2 cup key lime juice
• 1 tablespoon light corn syrup
• 1 cup sugar
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Place graham crackers in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
3. Pour the graham cracker crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
4. Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumb firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
5. Separate 6 eggs. Working with the yolks (reserve the whites for later), add the zest of 1 lime and whisk, either by hand or with an electric mixer, for 2 minutes. Add the can of condensed milk and continue to whisk until mixture is smooth and has a pale yellow color.
6. Add in the ice cream and key lime juice. Continue to whisk for an additional 3-5 minutes. The filling should be smooth and airy when finished.
7. Pour the filling mixture into the refrigerated graham cracker crust and bake at 350˚F (180˚C) for 18-20 minutes, or until the edges of the crust begin to brown and the filling no longer jiggles when disturbed.
8. While the pie is baking, combine the reserved egg whites with corn syrup and about 1/4 cup (50 grams) of the sugar and begin to whisk vigorously to form the meringue. Continue to add the sugar in small increments until all of it is incorporated. Continue to whisk until mixture thickens and stiff peaks form, about 7-10 minutes.
9. Top the baked pie with the meringue. Using a rubber spatula, spread the meringue evenly over the top of the pie, making sure to cover all the visible areas of filling. Once covered, use the tip of the spatula to shape the meringue forming small peaks a valleys in the topping.
10. Bake at 350˚ (180˚C) for an additional 7-10 minutes to toast the meringue topping. Allow to cool completely for at least 1 hour before cutting.
Enjoy your Key Lime Pie With Toasted Marshmallow Meringue!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Chocolate Spirals?
|
Here's a recipe for Chocolate Spirals:
Ingredients:
• nonstick cooking spray
• flour, for dusting
• 8.6 oz puff pastry, 1 sheet, thawed if frozen
• 1/4 cup chocolate hazelnut spread
• 1 egg, beaten
Instructions:
1. Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
2. Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
3. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
4. Slice lengthwise into twelve 1/2-inch (1 cm) wide strips.
5. Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
6. Transfer the spirals to the prepared baking sheet and brush with egg wash.
7. Bake for 12 minutes, or until golden brown.
Enjoy your Chocolate Spirals!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Mango Lime Cheesecake?
|
Here's a recipe for Mango Lime Cheesecake:
Ingredients:
Crust
• 8 digestive biscuits
• 1 tablespoon sugar
• 1/4 cup butter, melted
Cheesecake
• 3 large mangoes, or 6 small yellow mangos, peeled & diced
• 32 oz cream cheese, at room temperature
• 1 3/4 cups sugar
• 3 large eggs, at room temperature
• 2 egg yolks, at room temperature
• 2 lime zests
Topping
• 1 cup sour cream
• 2 lime juices
• 1 tablespoon sugar
Instructions:
1. Preheat your oven to 190°C (375°F).
2. Place biscuits into a ziplock bag and crush using a rolling pin until crumbled.
3. Pour crumbs into a bowl, along with sugar and melted butter and mix until well combined.
4. Pour crust mix into a 9-inch (23 cm) springform cake pan. Use a measuring up to press into the base and partially up the sides. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
5. Using a blender, puree mangos until smooth. Set aside.
6. In a large bowl, whisk together cream cheese and sugar until smooth.
7. Add the eggs and egg yolk one at a time until combined. Mix in 500 milliliters (2 cups) mango puree, and lime zest, whisking until combined.
8. Pour cheesecake filling into cooled crust. Lower oven to 160°C (325°F) bake for 1 hour.
9. Remove cheesecake from oven and allow to rest for 15 minutes. Centre will still by jiggly. Increase temperature to 190°C (375°F).
10. In a small bowl, combine sour cream, 1 tablespoon sugar, and lime juice. Spread the sweetened sour cream on top of the cheesecake.
11. Use remaining mango puree to decorate the top. Create your own pattern of dots, using a toothpick to swirl the pattern.
12. Return cheesecake to the oven and bake for an additional 20 minutes. Turn the oven off and allow the cheesecake to cool inside with the oven door cracked for 1 hour.
13. Cover the top of the pan with clingfilm and chill overnight in the fridge before serving.
Enjoy your Mango Lime Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Hong Kong Style Egg Tarts?
|
Here's a recipe for Hong Kong Style Egg Tarts:
Ingredients:
Custard filling
• 4 eggs, beaten, reserve 2 tablespoons for your pastry dough
• 3/4 cup water, hot
• 6 tablespoons sugar
• 1/8 teaspoon salt, pinch
• 1/4 cup evaporated milk
• vanilla extract, a dash, optional
Pastry dough
• 2 cups cake flour, plus extra for dusting
• 115 g unsalted butter, room temperature
• 1/4 cup powdered sugar
• 2 tablespoons egg, beaten
• 1/8 teaspoon salt
• vanilla extract, a dash, optional
Instructions:
1. For the pastry, in a large bowl, sift flour, sugar, and salt. Then add softened butter. Bring the mixture together with your hands, careful not to knead the pastry dough too much or you will make the pastry tough.
2. Whisk the egg yolks and add the 2 tablespoons of beaten yolk to the flour mixture. Bring together until smooth. If the dough is too sticky, coating your hands with flour will help. Cover with plastic wrap and then refrigerate for 30 minutes, or until the dough is firm.
3. To make the custard filling, melt sugar and salt with hot water. Mix until dissolved then let cool.
4. Add the rest of the beaten egg yolk. Stir in sugar water and also evaporated milk (if adding vanilla, add now). Stir and combine everything well.
5. Strain the filling to ensure no lumps. Chill in the refrigerator.
6. Preheat the oven to 400˚F (200˚C.)
7. Take the dough out and divide into 16 equal portions. Spray the tart pan with a light coating of oil. Take one portion of your dough and roll it into a ball and place in your tart shell. Press the shell into the pan with your fingers. Try to make the wrapper uniform in thickness and avoid a thick bottom. Repeat to finish all.
8. Pour the custard filling into the shells until it is about 80% full. Bake for 15 to 20 minutes until the surface becomes golden brown and a toothpick can stand in the egg tart.
9. Cool down for several minutes and then take the egg tarts out of the pan. Serve while still warm.
Enjoy your Hong Kong Style Egg Tarts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Voting Party Cookies?
|
Here's a recipe for Voting Party Cookies:
Ingredients:
Cookies
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, 2 sticks, cubed and chilled
• 1 cup sugar
• 1 large egg
• 1 tablespoon vanilla extract
For Decorating
• white royal icing
• 2 cups blue royal icing
• red royal icing
• light blue royal icing
• 1 cup blue sanding sugar
Instructions:
1. Preheat the oven to 350˚F (180˚C). Line baking sheets with parchment paper.
2. In a large bowl, combine the flour, baking powder, and salt. Mix with a fork.
3. In a separate large bowl, cream together the butter and sugar with an electric hand mixer for 3-5 minutes, until butter and sugar are fully combined, but before the mixture becomes fluffy. Add the egg and vanilla, and beat to incorporate. Add the flour mixture and mix until just combined, but crumbly. Finish mixing with your hands until the dough comes together in a ball.
4. Transfer the dough to a floured surface. Lightly flour the top of the dough and roll out to about 1/4-inch thick. Use cookie cutters of your choice to punch out cookies. Place the cookie cut-outs on the prepared baking sheets.
5. Bake for 10 minutes, until lightly browned around the edges. Let cool completely.
6. Decorate the cookies with royal icing and let dry completely, at least 3-4 hours or overnight.
Enjoy your Voting Party Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Fortune Cookies?
|
Here's a recipe for Fortune Cookies:
Ingredients:
• 2 large egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup all purpose flour
• 1/2 cup sugar
• 1 pinch salt
• 3 tablespoons water
Instructions:
1. Preheat the oven to 425˚F (220˚C).
2. Add the egg whites and vanilla extract to a medium bowl and use a whisk or hand mixer to beat until frothy, about 1 minute.
3. Sift in the flour, sugar, and salt through a fine-mesh sieve.
4. Using a spatula, gently incorporate into the batter until paste-like.
5. Add the water, 1 tablespoon at a time, until the batter is smooth and falls into ribbons when the spatula is picked up.
6. Place 1 tablespoon of batter onto a silpat-lined baking sheet and spread into a 3-inch (7-cm) circle.
7. Repeat with another tablespoon of batter, making sure to only leave two circles on the silpat.
8. Bake for 8 minutes, until the edges become golden brown.
9. Working quickly, use a spatula to remove the cookies from the pan. Add a fortune in the middle, fold the cookies in half, then place the flat side on the lip of a cup, folding the edges down into a fortune cookie shape. Place the folded fortune cookies in a mini muffin tin until cooled to retain their shape.
10. Repeat with remaining batter.
Enjoy your Fortune Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Upside Down Banana Bread Cinnamon Rolls?
|
Here's a recipe for Upside Down Banana Bread Cinnamon Rolls:
Ingredients:
• 1 cup whole milk
• 4 tablespoons unsalted butter, 1/2 stick
• 3/4 oz instant yeast, 1 packet
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 3 ripe bananas, mashed
• 4 1/2 cups all-purpose flour, divided
• 2 tablespoons oil
Filling
• 4 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1 tablespoon cinnamon
Caramel Sauce
• 1/2 cup unsalted butter, 1 stick
• 1 cup brown sugar
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/4 cup honey
• 1 cup walnuts, chopped
Instructions:
1. In a large, microwave-proof bowl, combine the milk and melted butter. Microwave for 40 seconds, until the milk mixture reaches 110˚F (45˚C). Add the yeast, then let sit for 10 minutes.
2. Add the granulated sugar, salt, mashed bananas and stir.
3. Add 31/2 cups (435 g) of flour, 1/2 cup (60 g) at a time, stirring between each addition.
4. Transfer the dough to a floured surface and knead for 3 minutes, adding more flour 1/4 cup (30 g) at a time if the dough is sticking to your hands or the surface. Form the dough into a ball.
5. Add the oil to clean large bowl and place the dough in the bowl. Cover with a kitchen towel and let rise for in the refrigerator for at least 3 hours, or overnight, until doubled in size.
6. Once the dough has risen, roll it out to a 1/4-inch-thick (6-mm) rectangle about 18x12 inches (20x30 cm).
7. Make the filling by mixing the melted butter, granulated sugar, and cinnamon together in a small bowl.
8. Spread the filling evenly over the dough. Roll up the dough and slice into 15 11/2-inch (4-cm) thick slices (discard the ends).
9. Make the caramel sauce: In a small saucepan over medium heat, combine the butter, brown sugar, salt, vanilla, and honey. Keep stirring to prevent the sugar from sticking to the pan. Bring to a gentle boil, then remove the pan from the heat.
10. Pour the caramel sauce into a 9x12-inch (23x30-cm) baking dish and sprinkle the walnuts on top of sauce. Arrange the rolls in the dish so there are 3 rows of 5 rolls.
11. Cover with plastic wrap and let the rolls rise for 15 minutes, in a warm place.
12. Preheat the oven to 350˚F (180˚C).
13. Remove the plastic wrap and bake the cinnamon rolls for 40 minutes, or until light golden brown.
14. Let cool for 20 minutes, then invert the rolls onto a serving platter. Leftover cinnamon rolls can be stored up to 5 days in the refrigerator. Reheat in the microwave or oven.
Enjoy your Upside Down Banana Bread Cinnamon Rolls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Slow-Cooker Apple Spice Cobbler?
|
Here's a recipe for Slow-Cooker Apple Spice Cobbler:
Ingredients:
• 20 oz apple pie filling, 2 cans
• 1 box spice cake mix
• 8 oz butter
• vanilla ice cream, optional, for serving
Instructions:
1. Combine the Apple Pie filling, cake mix, and butter in the slow cooker
2. Bake on High for 2 to 2.5 hours
3. Server a la mode with vanilla ice cream or your favorite whipped cream.
Enjoy your Slow-Cooker Apple Spice Cobbler!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Peppermint Brownie Cookies?
|
Here's a recipe for Peppermint Brownie Cookies:
Ingredients:
• 7 oz semi-sweet chocolate chips
• 8 tablespoons unsalted butter, cubed, plus 1 tablespoon
• 1 1/2 teaspoons peppermint extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 2 tablespoons dutch processed cocoa powder
• 1 tablespoon black cocoa powder
• 2 large eggs, room temperature
• 3/4 cup sugar
• 1/2 cup dark brown sugar, packed
• 1/4 cup candy cane, crushed
• 2 cups water, for melting chocolate
Instructions:
1. Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
2. Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
3. In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
4. Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
5. Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
6. Add the dry ingredients and mix again until smooth.
7. Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
8. Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
9. Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
Enjoy your Peppermint Brownie Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
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