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Could you tell me how to prepare Brown Butter Snickerdoodles Submitted by Lynne Howard?
|
Here's a recipe for Brown Butter Snickerdoodles Submitted by Lynne Howard:
Ingredients:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cream of tartar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 sticks unsalted butter
• 1 1/4 cups dark brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon plain greek yogurt
Rolling Mixture
• 1/4 cup sugar
• 2 teaspoons cinnamon
Instructions:
1. Whisk together the flour, baking soda, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl and set aside.
2. Melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk consistently during this process. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
3. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
4. With an electric mixer, mix the butter and sugars until thoroughly blended.
5. Beat in the egg, yolk, vanilla, and yogurt until combined.
6. Add the dry ingredients slowly and beat on low-speed just until combined.
7. Chill your dough for 3 hours or as long as possible in the refrigerator (important!).
8. NOTE: You can place it in the freezer for 30 minutes if you are super eager, although I cannot promise the same results if you do this. Fridge is always best! You want the dough VERY cold. If you desire a 'puffy' cookie, place them in the fridge overnight.
9. Preheat the oven to 350°F (180°C).
10. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball.
11. Meanwhile mix the rolling mixture in a bowl.
12. Roll balls in cinnamon-sugar mixture. Place dough balls on cookie sheet, 2 inches (5 cm) apart.
13. Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Bake longer if you like crispier cookies.
14. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.
15. Repeat with remaining dough.
Enjoy your Brown Butter Snickerdoodles Submitted by Lynne Howard!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for No-Bake Cookie Dough Chocolate Cups?
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Here's a recipe for No-Bake Cookie Dough Chocolate Cups:
Ingredients:
• 6 tablespoons butter, melted
• 1/2 cup light brown sugar
• 6 tablespoons cream cheese
• 4 tablespoons granulated sugar
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract
• 3/4 cup mini chocolate chips
• 1 cup chocolate chips
Instructions:
1. In a large bowl, beat together butter and brown sugar.
2. Mix in cream cheese and white sugar until well combined.
3. Add flour, baking soda, salt, and vanilla until dough is formed.
4. Stir in mini chocolate chips.
5. Roll cookie doughs into small balls and set aside.
6. In a small microwave-safe bowl melt chocolate chips. (Microwave for 60 seconds, check and stir every 15 seconds.)
7. Line a muffin tin with lining cups. Spoon the melted chocolate into the bottom of each muffin cup.
8. Place the cookie dough balls (slightly flattened) on top of the melted chocolate. Pour the remaining melted chocolate over the cookie dough balls. Gently shake the muffin tin to even out the chocolate.
9. Chill in the fridge for at least 30 minutes.
Enjoy your No-Bake Cookie Dough Chocolate Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Apple Pie Cheesecake?
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Here's a recipe for Apple Pie Cheesecake:
Ingredients:
Cheesecake
• 2 pie crusts
• 24 oz cream cheese
• 1 cup sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 eggs
Apple Pie Filling
• 3 medium apples, peeled, cored and cubed
• 1 cup water
• 1/3 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 tablespoons cornstarch
Instructions:
1. Preheat oven to 300˚F (150˚C).
2. Line a springform pan with a pie crust, pressing it around the sides of the pan until smooth.
3. In a medium bowl, beat the cream cheese, sugar, vanilla, cinnamon, and nutmeg until smooth.
4. Add the sour cream and mix together. Add in one egg at a time, whisking until smooth.
5. Pour mixture into the springform pan and bake for 1 hour and 15 minutes.
6. After baking, turn off the oven and let the cheesecake cool inside for 1 hour without opening the oven door.
7. Turn up the oven temperature to 425˚F (220˚C).
8. In a saucepan, add the apples, sugar, cinnamon, nutmeg, cornstarch, and water over medium-low heat. Stir occasionally until apples are soft (about 10 minutes), then remove from heat. Let cool.
9. Once cool, spread apple pie filling over cheesecake.
10. Cut the other pie crust in to 1/4-inch (6 mm) strips and make a lattice pattern across the top.
11. Brush with egg wash.
12. Bake for 25 minutes, until golden brown.
13. Chill until set then serve.
Enjoy your Apple Pie Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Gingerbread Wookiee Cookies?
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Here's a recipe for Gingerbread Wookiee Cookies:
Ingredients:
• 3 cups flour
• 3/4 cup butter, melted
• 3/4 cup sugar
• 1/2 cup molasses
• 1/2 cup water
• 1 teaspoon baking soda
• 1 teaspoon ginger
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 egg
• 1/2 cup chocolate chips
• 1/4 cup white chocolate chip
Instructions:
1. Combine all ingredients in a medium mixing bowl. Once dough begins to form a ball in the center.
2. Dust generously with flour.
3. Separate into three sections to make rolling easier. Cover dough with plastic wrap or wax paper.
4. Chill for at least 4 hours, or overnight.
5. Dust a smooth surface with flour, and roll out a section of the dough to about 1/4 inch (6 mm) thick. Use a gingerbread man cookie cutter, or a knife to slice out your Wookiees.
6. Wookiees are tall, so you may want to stretch out the head and feet! Place on parchment paper on a baking sheet, and score the cookie’s surface to look like fur.
7. Bake at 350˚F (180˚C) for 10-12 min. Your Wookiees will puff up quickly!
8. Melt the chocolate and put into a piping bag.
9. Add the bandolier, eyes and nose.
10. Serve these soft and *chewie* Wookiee cookies
Enjoy your Gingerbread Wookiee Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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Could I have the recipe for 3 Ingredient Brazilian Truffles?
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Here's a recipe for 3 Ingredient Brazilian Truffles:
Ingredients:
• 1 can sweetened condensed milk
• 2 tablespoons butter, plus more for greasing
• 1/3 cup cocoa powder
• chocolate sprinkle, to decorate
Instructions:
1. Put a pot on a medium low heat and melt the butter with the condensed milk.
2. Stir in the cocoa powder and continue to stir for 10-15 minutes until the mixture begins to pull away from the edge of the pot.
3. It’s done when you run the spoon through the centre of the mixture and it takes a few seconds to combine again.
4. Spread the mixture onto a buttered plate and refrigerate for 2 hours.
5. When set, roll the mixture into small balls and coat them in the chocolate sprinkles (you may need to apply a small amount of butter to your hands to help them from sticking).
Enjoy your 3 Ingredient Brazilian Truffles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chocolate-dipped Cannoli Cupcakes?
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Here's a recipe for Chocolate-dipped Cannoli Cupcakes:
Ingredients:
Cupcakes
• 1 box cake mix, prepared
Cannoli Cream
• 15 oz ricotta cheese
• 8 oz mascarpone cheese, room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 1 cup mini chocolate chips
Chocolate Coating
• 2 cups dark chocolate
• 3 tablespoons coconut oil
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Line a muffin tin with liners and cooking spray.
3. Prepare cake mix according to its directions.
4. Fill liners about 3/4 of the way up with the cupcake batter.
5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
6. Allow the cupcakes to cool completely.
7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
8. Fold in the mini chocolate chips.
9. Cut a 1/2 inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
12. Put the cupcakes in the freezer for about 1 hour or until firm.
13. Melt the dark chocolate and coconut oil together.
14. Carefully, dip the tops of the cupcakes into the melted chocolate.
15. Place in the refrigerator to firm up if need be.
Enjoy your Chocolate-dipped Cannoli Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Apple Pie Bread Pudding.
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Here's a recipe for Apple Pie Bread Pudding:
Ingredients:
• 6 slices bread
• 3 eggs
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon cinnamon
• 3 granny smith apples, peeled and chopped
• 1 cup brown sugar
• 3 tablespoons cornstarch
• vanilla ice cream
• 1 cup caramel sauce
Instructions:
1. Preheat oven to 350°F (175°C).
2. Slice the bread into 1/2 inch (1 cm) cubes.
3. In a large bowl, combine the eggs, milk, vanilla, and cinnamon, stirring until smooth.
4. Add the bread and stir until the bread cubes have evenly absorbed the milk mixture.
5. Spread the bread evenly in a 9-inch (23-cm) round baking pan.
6. In a large bowl, combine the apples, brown sugar, and cornstarch, mixing until evenly combined.
7. Spread the apples evenly on top of the bread.
8. Bake for 40 minutes, until edges are brown.
9. Cool, slice, then serve with vanilla ice cream and caramel sauce!
Enjoy your Apple Pie Bread Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Pumpkin Bread Ring With Maple Cream Cheese Filling?
|
Here's a recipe for Pumpkin Bread Ring With Maple Cream Cheese Filling:
Ingredients:
Maple Cream Cheese Filling
• 8 oz vegan cream cheese, softened
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 4 tablespoons pure maple syrup
Pumpkin Bread
• 2 1/2 cups all-purpose flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 16 oz unsweetened pumpkin puree
• 3/4 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla extract
• nonstick cooking spray, for greasing
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
3. Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
4. In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
5. Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
6. Generously grease a bundt pan with nonstick spray.
7. Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
8. Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
9. Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.
10. Slice and serve.
Enjoy your Pumpkin Bread Ring With Maple Cream Cheese Filling!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chocolate-Covered Cheesecake Bites.
|
Here's a recipe for Chocolate-Covered Cheesecake Bites:
Ingredients:
• 10 sheets graham cracker sheet
• 1/4 cup confectioners sugar
• 1 teaspoon kosher salt
• 1 stick butter, melted
• 16 oz cream cheese, softened
• 1 cup confectioners sugar
• 1 teaspoon vanilla extract
• 3 cups chocolate chips, melted
Instructions:
1. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
2. In a large bowl, combine graham crackers, 1/4 cup (30g) confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
3. Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
4. Freeze for 10 minutes.
5. In a separate bowl, combine cream cheese, 1 cup (160g) confectioner’s sugar, and vanilla, stirring until smooth.
6. Spread the cream cheese mixture evenly on top of the graham cracker crust.
7. Freeze for one hour.
8. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
9. In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
10. Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
11. Freeze for 15 minutes, then serve!
Enjoy your Chocolate-Covered Cheesecake Bites!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Pumpkin Bread-bottom Cheesecake.
|
Here's a recipe for Pumpkin Bread-bottom Cheesecake:
Ingredients:
Pumpkin Bread
• 1 3/4 cups pumpkin puree
• 2 eggs
• 1 cup sugar
• 3/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon salt
Cheesecake
• 24 oz cream cheese, at room temperature
• 1 cup sugar
• 1 teaspoon pumpkin spice
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, whisk together pumpkin puree, eggs, sugar, vegetable oil, and vanilla until combined.
3. Sift in the flour, baking powder, baking soda, pumpkin pie spice, and salt. Using a wooden spoon, mix together until just combined. Be careful to not overmix.
4. Lightly coat a spring form pan with nonstick cooking spray, and pour batter into the pan, spreading an even layer.
5. Bake for 35-45 minutes until center comes out clean when tested. Allow to cool completely in the pan.
6. In a large mixing bowl, whisk together cream cheese, sugar, pumpkin spice, and vanilla extract.
7. Add in whipping cream and beat for an additional 2-3 minutes.
8. Spread cheesecake mixture onto the cooled pumpkin bread, spreading evenly. Cover and chill in the fridge for at least 4 hours before serving.
9. Cut and serve.
Enjoy your Pumpkin Bread-bottom Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Giant Molten Chocolate Box Cake?
|
Here's a recipe for Giant Molten Chocolate Box Cake:
Ingredients:
• 1 box chocolate cake mix, prepared according to package instructions
• 2 cups heavy cream
• 16 oz dark chocolate
• cocoa powder, for dusting, to serve
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large bowl, prepare the cake mix according to the package instructions.
3. Pour the batter into a well-greased bundt pan.
4. Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Heat the heavy cream in a small saucepan until just boiling.
6. Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
7. Invert the bundt cake onto a serving plate.
8. Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
9. Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
Enjoy your Giant Molten Chocolate Box Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Caramel Blended Drink?
|
Here's a recipe for Caramel Blended Drink:
Ingredients:
• 1/2 cup almond milk, or milk of choice
• 1/4 cup coffee, cold
• 2 tablespoons caramel sauce
• 1 banana, frozen
• 1 cup ice
Garnish (Optional)
• whipped cream
• caramel sauce
Instructions:
1. Put all ingredients into a blender and mix until smooth.
2. Serve in a glass and garnish with toppings (optional).
Enjoy your Caramel Blended Drink!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Chocolate Marble Zucchini Bread.
|
Here's a recipe for Chocolate Marble Zucchini Bread:
Ingredients:
• 2 medium zucchinis
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 cup canola oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons McCormick® vanilla extract
• 2 1/2 cups all-purpose flour, divided
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons baking soda, divided
• 1 teaspoon kosher salt, divided
• 1/2 cup semisweet chocolate chip
• 1 teaspoon McCormick® Ground Cinnamon
• nonstick cooking spray, for greasing
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Trim the ends of the zucchini, then grate on the large holes of a box grater. You should have about 3 cups (450 G) total.
3. In a large bowl, whisk together the brown and granulated sugars, eggs, canola oil, apple cider vinegar, and vanilla. Fold in the shredded zucchini.
4. Pour half of the wet ingredients, about 2 cups, into a medium bowl.
5. In a medium bowl, whisk together 1 cup (125 G)flour, the cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Add the cocoa mixture the bowl with half of the zucchini mixture and mix well. Fold in the chocolate chips. Set aside.
6. In a separate medium bowl, whisk together the remaining 11/2 cups (185 G) flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the cinnamon.
7. Fold the dry ingredients into the remaining bowl of wet ingredients.
8. Grease a 9x5-inch (6 x 12 cm) loaf pan with nonstick spray.
9. Using 2 1/4-cup measures, alternate scooping the batters to the prepared pan to create a marbled effect.
10. Bake until a cake tester inserted in the center of the cake comes out clean, 70–80 minutes.
11. Let the bread cool for 15 minutes in the pan, then transfer to a wire rack to cool completely, about 30 minutes. Slice and serve.
Enjoy your Chocolate Marble Zucchini Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Easiest Banana-cocoa Ice Cream?
|
Here's a recipe for Easiest Banana-cocoa Ice Cream:
Ingredients:
• 4 bananas
• 1 tablespoon unsweetened cocoa powder, depending on your taste
• 1/4 teaspoon ground cinnamon
• strawberry, to garnish
Instructions:
1. Slice bananas and place in an airtight container. Freeze for at least two hours, preferably overnight.
2. Place frozen banana slices in a food processor and blend until they reach the consistency of soft serve, about 4 minutes.
3. Add cocoa powder and cinnamon. Blend until just combined.
4. Serve immediately for soft-serve consistency or transfer to freezer for at least 2 hours for ice cream consistency.
5. Garnish with strawberries.
Enjoy your Easiest Banana-cocoa Ice Cream!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Old-Fashioned Pumpkin Pie?
|
Here's a recipe for Old-Fashioned Pumpkin Pie:
Ingredients:
Pie Dough
• 2 cups all-purpose flour, plus more for dusting
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt
• 3/4 cup shortening, cubed
• 6 tablespoons ice water
Filling
• 1 cup sugar, plus 2 tablespoons
• 1 tablespoon ground cinnamon, plus a pinch
• 1 1/2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 3/4 teaspoon kosher salt
• 3 large eggs
• 15 oz canned pumpkin puree
• 1 cup evaporated milk, plus 2 tablespoons
• whipped cream, or ice cream for serving
Instructions:
1. Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
2. Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
3. Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
4. Preheat the oven to 425˚F (220˚C)
5. Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
6. In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
7. Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a 1/4-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn’t stick. Transfer the dough to a 91/2-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
8. Pour the filling into the pie shell.
9. Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
10. Cool the pie on a wire rack for 2 hours.
11. Slice and serve with whipped cream or ice cream.
Enjoy your Old-Fashioned Pumpkin Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Berry Cheesecake Crepes?
|
Here's a recipe for Berry Cheesecake Crepes:
Ingredients:
• 2 cups all-purpose flour
• 3 eggs
• 1/4 cup butter, melted
• 3 tablespoons granulated sugar
• 3 cups milk
• 1 cup raspberry
• 1 cup blueberry
• 1 cup blackberry
• 2 tablespoons lemon juice
• 1/4 cup sugar
• 1/4 cup powdered sugar
• 8 oz cream cheese, 1 block, softened
• powdered sugar, to garnish
Instructions:
1. In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
2. Add the milk 1/2 cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
4. In a pan over medium heat, pour 1/3 cup (95 g) of the batter in the center and swirl the batter around the edges of the pan until set.
5. To know when the crepe is ready to flip, lift up one of the edges about 1/3 of the way. The bottom side should be golden brown. Flip the crepe.
6. Cook until the edges are starting to slightly crisp.
7. Remove from heat and cover with a paper towel to make sure the crepes stay moist.
8. In a pot over medium heat, combine all the berries with the lemon juice and the sugar, stirring until the mixture comes to a boil.
9. Cook for about 2 minutes, then remove from heat and cool completely.
10. Mix the cream cheese with the powdered sugar until smooth.
11. Spread half of the cream cheese mixture on one side of the crepe.
12. Spread half of the berries on top of the cream cheese.
13. Fold the crepe over the berries, then fold in half.
14. Repeat with the other crepe.
15. Serve with powdered sugar.
Enjoy your Berry Cheesecake Crepes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 4-Ingredient Peanut Butter Cookies?
|
Here's a recipe for 4-Ingredient Peanut Butter Cookies:
Ingredients:
• 1 cup peanut butter
• 1/2 cup sugar
• 1 large egg
• 1/2 cup melted milk chocolate
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with a nonstick mat or parchment paper.
2. In a large bowl, mix together the peanut butter, sugar, and egg with an electric hand mixer or spatula until smooth.
3. Roll the dough into golf ball-sized balls and place on the prepared baking sheet. Press the cookies down with a fork, making a criss-cross pattern, or use another object to press down in a decorative pattern.
4. Bake the cookies for 8–10 minutes, or until the bottoms are golden brown. Let cool.
5. Dip half of each cookie in the melted chocolate, or drizzle the chocolate on top of the cookies. 6. Return to the baking sheet to set.
Enjoy your 4-Ingredient Peanut Butter Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chocolate Chip Banana 'Box' Bread?
|
Here's a recipe for Chocolate Chip Banana 'Box' Bread:
Ingredients:
• nonstick cooking spray
• 4 ripe bananas
• 3 large eggs
• 1/3 cup vegetable oil
• 15 oz vanilla cake mix, 1 box
• 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat the oven to 350°F (180°C). Line two 9x5-inch (23x13 cm) loaf pans with parchment paper and grease with nonstick spray.
2. In a large bowl, mash the bananas.
3. Add the eggs and vegetable oil and whisk until smooth.
4. Add the cake mix and chocolate chips and stir with a spatula to combine.
5. Split and pour the batter into two loaf pans lined with parchment paper and nonstick baking spray.
6. Bake for 30 minutes or until toothpick comes out clean when inserted in the middle.
7. Cool before slicing and serve.
Enjoy your Chocolate Chip Banana 'Box' Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Strawberry Banana "Ice Cream"?
|
Here's a recipe for Strawberry Banana "Ice Cream":
Ingredients:
• 3 bananas, cut into coins and frozen,
• 1/2 cup strawberry, frozen
• 1/2 cup milk, of choice
• 1 teaspoon vanilla
Instructions:
1. Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
2. Place all ingredients into a food processor or blender and blend until smooth.
3. Pour contents into a loaf or small pan.
4. Freeze one hour or until solid.
Enjoy your Strawberry Banana "Ice Cream"!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Cookie Dough 'Box' Cupcakes?
|
Here's a recipe for Cookie Dough 'Box' Cupcakes:
Ingredients:
• 1 box vanilla cake mix, prepared according to package instructions
• 8 oz chocolate chip cookie dough, 1 tube
• 1 cup chocolate chips
• 2 cups cream cheese frosting
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, prepare the cake batter.
3. Divide the batter evenly among a lined muffin tin, filling halfway.
4. Place a small ball of cookie dough on each, then top with remaining batter, filling about 3/4 of the way up.
5. Bake for 20 minutes, then cool.
6. Pipe the frosting onto each cupcake, then top with chocolate chips.
Enjoy your Cookie Dough 'Box' Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Caramel Apple Bake.
|
Here's a recipe for Caramel Apple Bake:
Ingredients:
Caramel Apple Filling
• 7 apples, granny smith or pink lady are recommended
• 1 tablespoon lemon juice
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1 cup brown sugar
Topping
• 1/2 cup butter, chopped into small pieces
• 1 teaspoon cinnamon
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/3 cup flour
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. Core apples and cut into 1/4-inch (6 mm) slices, then cut those slices in half width-wise.
3. In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
4. For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
5. Sprinkle the topping evenly over the apples.
6. Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
7. Cool for 10 minutes and serve with a scoop of vanilla ice cream.
Enjoy your Caramel Apple Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Apple Pie Bake?
|
Here's a recipe for Apple Pie Bake:
Ingredients:
• 2 packs cinnamon roll, with icing
• 4 eggs
• 1/2 cup milk
• 1 tablespoon cinnamon
• 1 teaspoon vanilla extract
• 2 tablespoons butter
• 2 granny smith apples, diced
• 1 cup brown sugar, packed
• vanilla ice cream, as topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the cinnamon roll dough into 3 even strips, then cut those strip in 3 pieces, making 9 pieces total per cinnamon roll. Set aside the icing.
3. In a medium bowl, combine eggs, milk, cinnamon, and extract, stirring until smooth. Set aside.
4. In a pan over medium-high heat, combine butter, apples, and brown sugar, cooking until sugar starts to caramelize, about 10 minutes. Remove from heat.
5. Sprinkle the cinnamon roll dough pieces evenly in a 9×9in (23 x 23cm) baking tray. Pour the egg mixture on top, followed by the apples. Drizzle the reserved icing on top.
6. Bake for 25–30 minutes, until golden brown. Serve with ice cream!
Enjoy your Apple Pie Bake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chocolate Banana Mug Cake?
|
Here's a recipe for Chocolate Banana Mug Cake:
Ingredients:
Filling
• 1/2 banana, mashed
• 1 tablespoon chocolate chips, optional
Wet
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons honey
• 3 tablespoons milk
• 1/4 teaspoon pure vanilla extract
Dry
• 7 tablespoons whole wheat flour
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
Garnish
• 2 slices banana
Instructions:
1. Mash banana into a paste then add chocolate chips.
2. Whisk together egg, oil, honey, milk, and vanilla extract in a small bowl.
3. Whisk together flour, cocoa powder, baking powder, and salt in a small bowl.
4. Pour the wet ingredients into the dry ingredients and mix until combined.
5. Grease 2 small mugs.
6. Fill mugs half way with the chocolate batter.
7. Divide the banana filling between the 2 mugs.
8. Place remaining chocolate batter on top.
9. Garnish with sliced banana.
10. Microwave on high or 1 minute 10 seconds to 1 minute 25 seconds, or bake in 350˚F (180˚C) oven for 13-15 minutes.
Enjoy your Chocolate Banana Mug Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Apple Pie (Macerated)?
|
Here's a recipe for Apple Pie (Macerated):
Ingredients:
• 5 lb granny smith apple
• 1 cup brown sugar
• 1/4 teaspoon fine salt
• 2 teaspoons ground cinnamon
• 1/3 cup fresh lemon juice
• 3 1/2 tablespoons cornstarch, divided
• 3 tablespoons water
• 3 1/2 tablespoons unsalted butter
• 2 premade pie crusts, rolled out into ⅛-inch (3-mm) thick
• egg wash
• sanding sugar, for sprinkling
Instructions:
1. Peel and thinly slice the apples (keep the apples in a bowl of lemon water as you go to keep them from browning).
2. In a large bowl, toss the apples with the brown sugar, salt, cinnamon, lemon juice, and half of the cornstarch. Once the apples are well coated, let sit and macerate for 30 minutes, stirring occasionally.
3. Preheat the oven to 400˚F (200˚C).
4. Transfer the apples to a colander set over a medium bowl and let drain for about 15 minutes, until all of the liquid is drawn out.
5. Transfer the liquid released from the apples to a small pot over low heat.
6. In a small bowl, mix the rest of the cornstarch and the water to make a slurry. Add the slurry to the apple liquid and quickly stir to incorporate. Bring to a boil, then add the butter and stir until melted. Immediately remove from the heat and pour over the apples, stirring to coat.
7. Gently lay 1 rolled-out pie crust in a 10-inch (25-cm) pie dish.
8. Lay the apples in the pie crust, making sure they are flat and facing the rounded edges out in order to fit as many apples as possible in the crust. Pour any leftover liquid from the bowl over the apples.
9. Top with the other rolled-out pie crust. Trim the excess dough from the edges.
10. Press the 2 crusts together to seal, then fold the edges under. Crimp the edges.
11. Then brush all over with egg wash and sprinkle the with sanding sugar.
12. Use a paring knife to cut a few vents in the top for steam to escape.
13. Bake for 40-45 minutes, until golden brown.
14. Let cool for at least an hour
15. Slice and serve.
Enjoy your Apple Pie (Macerated)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Pumpkin Chocolate Chip Whoopie Pies?
|
Here's a recipe for Pumpkin Chocolate Chip Whoopie Pies:
Ingredients:
For the cookies
• 2 cups brown sugar
• 1 cup vegetable oil
• 2 eggs
• 1 1/2 cups canned pumpkin
• 3 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 1 tablespoon cinnamon
• 1 cup chocolate chips
For the filling
• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
Instructions:
1. Mix the brown sugar and oil.
2. Add eggs and pumpkin, and mix.
3. Add flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and mix.
4. Stir in chocolate chips and scoop (or pipe) 2 tbsp at a time onto a baking sheet.
5. Beat the cream cheese and butter until smooth.
6. Mix in powdered sugar and vanilla extract.
7. Spread onto half of the cooled cookies, and top with the rest of the cookies.
Enjoy your Pumpkin Chocolate Chip Whoopie Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Churro Ice Cream Bowls?
|
Here's a recipe for Churro Ice Cream Bowls:
Ingredients:
• 1/4 cup butter
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 cup water
• 1 cup flour
• 1 teaspoon vanilla
• 4 eggs
• cooking spray
• oil, for frying
• cinnamon sugar
• ice cream
• hot fudge, optional
• caramel sauce, optional
Equipment
• 1 piping bag, with a small star tip
• 1 muffin tin, 6 to 12 cups
Instructions:
1. In a 1.5-quart saucepan over medium-high heat, add butter, brown sugar, salt, and water, and bring to a boil.
2. As soon as the butter has fully melted and the mixture begins to boil, reduce the heat to medium-low and add in flour. Using a wooden spoon, stir until the dough comes together to form a ball (about 1 minute).
3. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
4. Mix in the vanilla extract and add in the eggs, one at a time, being sure to fully incorporate each egg before adding the next.
5. Once all the eggs are incorporated, transfer it to a piping bag with a small star tip.
6. Invert a muffin tin and spray thoroughly with nonstick cooking spray. Pipe the dough around the inverted cups in spirals to form the bowls. Immediately transfer the tray to the freezer and freeze until solid (about 3 hours or overnight).
7. Heat oil in a deep pot to 350˚F (175˚C). Remove the muffin tin from the freezer and flex it to release the churro bowls (you may need to also use a butter knife under the bottom edge to initially release them). Return any extras to the freezer while you wait to fry.
8. Fry them in batches, until nicely browned, no more than 3 minutes at a time. Be sure to carefully turn them so they fry evenly.
9. Once desired color is reached, remove them from the oil to a paper towel-lined plate. Dab off any excess oil then roll them in cinnamon sugar.
10. Fill with your favorite ice cream and toppings.
Enjoy your Churro Ice Cream Bowls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Banana Fritters?
|
Here's a recipe for Banana Fritters:
Ingredients:
• 2 ripe bananas, peeled
• 1 cup pancake mix
• 1/2 teaspoon cinnamon
• 3/4 cup milk
• oil, for frying
• powdered sugar, to serve
Instructions:
1. In a mixing bowl, use a fork to smash the bananas.
2. Add in pancake mix, cinnamon and milk. Whisk together until combined.
3. Fry in oil. About 1 tablespoon per fritter.
4. Cook for about 2-3 minutes until they are golden brown and cooked through the middle.
5. Sprinkle powdered sugar.
6. Nutrition Calories: 1656 Fat: 126 grams Carbs: 137 grams Fiber: 1 grams Sugars: 130 grams Protein: 2 grams
Enjoy your Banana Fritters!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Hot Chocolate Cookie Mugs.
|
Here's a recipe for Hot Chocolate Cookie Mugs:
Ingredients:
Cookie Dough
• 1/2 cup unsalted butter, room temperature
• 3/4 cup light brown sugar, packed
• 1/4 cup sugar
• 1 large egg, room temperature
• 6 oz semisweet chocolate chip, melted
• 1 1/4 cups all purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
For Decorating
• 6 oz semi-sweet chocolate chips, divided
• 1/3 cup heavy cream, warmed
• 1 cup mini marshmallows
• 12 mini candy canes, plus more in case some break
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, cream together the butter and sugars with an electric hand mixer until light and fluffy.
3. Beat in the egg, then add the melted chocolate chips and beat to incorporate.
4. Sift in the flour, cocoa powder, baking powder, and salt. Beat until just combined.
5. Scoop a rounded tablespoon of cookie dough into each cup of a mini muffin tin.
6. Use your fingers to spread the dough evenly across the bottoms and up the sides of the cups, being careful not to spill over the edges.
7. Bake for 8 minutes, until cookies have slightly puffed up. Let cool completely. If the centers have puffed up, use the back of a wooden spoon to reshape.
8. Prep the decorations: Add 4 ounces (100 grams) of chocolate chips to a liquid measuring cup or heatproof bowl. Pour over the warm heavy cream and let sit for 1 minute, then stir until well combined and smooth.
9. Pour the ganache into the cooled cookie cups until level with the tops.
10. Decorate the tops of each cookie cup with mini marshmallows and let sit at room temperature until the ganache has firmed up about 1 hours.
11. In a liquid measuring cup or heatproof bowl, melt the remaining chocolate in the microwave, then allow to sit at room temperature until thickened, about 10-15 minutes.
12. Use to scissors to cut the curved end of the mini candy canes into small handles.
13. Use a knife to gently lift the cookie cups from the muffin tin so one side sticks up. Dip the ends of the candy cane handles into the cooled melted chocolate, then stick onto the sides of the cookie cups. Let set for at least 1 hour before serving.
Enjoy your Hot Chocolate Cookie Mugs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Banana Oatmeal Muffins?
|
Here's a recipe for Banana Oatmeal Muffins:
Ingredients:
• 2 bananas
• 2 eggs
• 1/3 cup maple syrup
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon cinnamon
• 1 cup greek yogurt
• 3 cups oats
• 1 cup whole milk
• topping of your choice, as desired
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture.
3. Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal.
4. Line muffin tins with muffin liners. Pour the mixture into each muffin cup about 3/4 full. Add your preferred toppings and gently push your toppings into each muffin cup.
5. Bake for 30 minutes.
6. Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag.
Enjoy your Banana Oatmeal Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Strawberries ‘n’ Cream Cake Mix Cookies?
|
Here's a recipe for Strawberries ‘n’ Cream Cake Mix Cookies:
Ingredients:
• 1 package strawberry cake mix
• 1/2 cup strawberry, chopped
• 1/2 cup cream cheese
• 1/3 cup oil
• 2 eggs
Instructions:
1. Combine cake mix, strawberries, oil, and eggs in a mixing bowl.
2. Add in cream cheese and lightly mix allowing the cream cheese to still be visible and not all the way mixed in.
3. 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.
4. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your Strawberries ‘n’ Cream Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Brownie Bombs?
|
Here's a recipe for Brownie Bombs:
Ingredients:
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/3 cup oil
• 1/4 cup butter, melted
• 3/4 cup granulated sugar
• 1/2 cup cocoa powder
• 1 large egg
• 2 teaspoons vanilla extract
• 10 milk chocolate truffles
• 2 tablespoons powdered sugar, for dusting
Instructions:
1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, salt, and baking powder.
3. In a large bowl, combine the oil, melted butter, sugar, and cocoa powder and whisk.
4. Add the egg and vanilla and mix until the ingredients are incorporated.
5. Add the flour mixture, and mix thoroughly with a spatula.
6. Roll the dough into 2-inch (5-cm) balls. Press a truffle into each dough ball and wrap the dough around so the truffle is not exposed. Place onto a parchment paper covered baking pan.
7. Bake for 10 minutes, until the dough is slightly firm to the touch.
8. Dust with powdered sugar. Can be stored in an airtight container up to 5 days. Reheat in the microwave for 20 seconds before eating.
Enjoy your Brownie Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chocolate Chip Skillet Cookie?
|
Here's a recipe for Chocolate Chip Skillet Cookie:
Ingredients:
• 24 oz cookie dough
• 8 oz chocolate, broken up into chunks
• ice cream, to taste
• caramel sauce, to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. Press 2/3 of the cookie dough into the bottom and up the sides of a small skillet or a small cake pan.
3. Place the chocolate chunks in the middle of the cookie dough, then place the other flattened 1/3 of the cookie dough on top.
4. Crimp the edges of the dough together to seal in the chocolate.
5. Bake for 35-40 minutes.
6. Serve warm with ice cream and caramel sauce.
Enjoy your Chocolate Chip Skillet Cookie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Banana Cream Pie?
|
Here's a recipe for Banana Cream Pie:
Ingredients:
• 1 refrigerated pie crust
• 3.4 oz banana pudding mix
• 2 cups milk
• 3 cups unsweetened whipped cream
• 2 bananas, sliced
Instructions:
1. Preheat oven to 450°F (230°C).
2. Place pie crust in a 9-inch (23 cm) pie dish. With a fork, poke holes all around the bottom of the crust.
3. Bake crust in oven for 10-12 minutes.
4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.
5. Add two thirds of the whipped cream to the bowl and fold in until evenly mixed.
6. Remove the crust from the oven and allow to cool. Add a layer of banana slices to cover the bottom of the crust.
7. Top the banana layer with the pudding and whipped cream mixture and chill for at least 3 hours.
8. Top chilled pie with remaining whipped cream.
9. Decorate with left-over banana slices. Slice pie and serve.
Enjoy your Banana Cream Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Boba Milk Tea.
|
Here's a recipe for Boba Milk Tea:
Ingredients:
Boba Pearls
• 1/3 cup water, plus more as needed
• 1/4 cup dark muscovado sugar, or brown sugar
• 3/4 cup tapioca flour, plus more for dusting
Brown Sugar Syrup
• 1 cup dark muscovado sugar, or brown sugar
• 1 cup water
Black Tea
• 2 cups water
• 6 black tea bags
Milk Mixture
• 3 tablespoons half & half
• 3 tablespoons sweetened condensed milk
Assembly
• 3 cups ice, divided
Special Equipment
• wide-opening straw
Instructions:
1. Make the boba pearls: Add the water and muscovado sugar to a medium pan over medium-high heat. Cook until the sugar dissolves and the mixture comes to a boil, 3–4 minutes. Add a bit of the tapioca flour and cook, stirring constantly, until smooth. Add half of the remaining tapioca flour and stir vigorously until a sticky dough forms. Turn off the heat and add the remaining tapioca flour. Stir until the dough comes together in a ball (not all of the flour will be incorporated at this stage). Let cool slightly.
2. Turn the dough out onto a clean surface. Knead until all of the flour is incorporated and the dough is smooth, adding more flour or water as needed if the dough is too sticky or too dry.
3. Divide the dough into 2 portions. Roll the dough into long, thin ropes about 1/4-inch (6.35 mm) thick, cutting in half crosswise if they get too long. Cut the ropes into 1/4-inch (6.35 mm) pieces. Roll each piece into a ball and place in a bowl with a bit of tapioca flour. Dust the balls with the flour to prevent them from sticking to each other.
4. Bring a large pot of water to a boil. Shake off any excess flour from the tapioca pearls, then add to the boiling water. Stir to separate the pearls, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for about 20 minutes, until cooked through.
5. Meanwhile, make the brown sugar syrup: Add the muscovado sugar and water to a small saucepan over medium heat. Cook until the sugar dissolves and the syrup reduces slightly, 5–7 minutes. Pour the syrup into a large heatproof bowl.
6. Once the pearls have cooked through, drain and rinse with cold water. Add the pearls to the bowl with the brown sugar syrup and let sit for 30–60 minutes.
7. Make the black tea: In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.
8. Make the milk mixture: In a small bowl or liquid measuring cup, whisk together the half-and-half and sweetened condensed milk until combined.
9. Assemble the boba milk tea: Add about 1/3 cup (80 ml) boba pearls and brown sugar syrup to the bottom of each glass. Top with 11/2 cups (225 grams) ice, then add 1/2 cup (240 ml) black tea and 3 tablespoons of the milk mixture. Stir with a wide-opening straw, then serve.
Enjoy your Boba Milk Tea!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Earl Grey Blackberry Cake?
|
Here's a recipe for Earl Grey Blackberry Cake:
Ingredients:
Cake
• nonstick cooking spray, for greasing
• 2 cups whole milk
• 3 tablespoons earl grey tea, divided
• 2 1/2 sticks unsalted butter, softened
• 1 cup honey
• 3 large eggs, room temperature
• 3 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 vanilla bean, split lengthwise and seeds scraped
Frosting
• 6 oz blackberry
• 3 sticks unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
Assembly
• 18 oz blackberry, halved lengthwise, plus 6 ounces (170 G) whole and halved, divided
• 10 edible flowers, such as purple and white pansies
• earl grey tea, for garnish
Special Equipment
• cake turntable
• parchment paper round, 9 in (22 cm)
• offset spatula
• bench scraper
Instructions:
1. Preheat the oven to 375°F (190°C). Grease 3 8-inch (20 cm) round cake pans with nonstick spray and line the bottoms with parchment paper.
2. Make the cake: In a small pot over medium heat, combine the milk and 2 tablespoons of Earl Grey tea. Bring to a simmer, then remove from the heat, cover, and set aside to steep for at least 30 minutes, up to 1 hour.
3. Strain the steeped milk through a fine-mesh sieve into a medium bowl and discard the tea leaves. Let cool to room temperature.
4. In a large bowl, beat the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Add the honey and beat to combine. Add the eggs, 1 at a time, beating to incorporate before adding the next. The mixture will look curdled at this point, but will come together. Sift in half of the flour, the baking powder, baking soda, and salt and beat just until combined. Add the steeped milk and beat to incorporate. Sift in the remaining flour and beat until just combined. Add the vanilla bean seeds and remaining tablespoon of Earl Grey tea and beat to incorporate. The batter will be relatively thick.
5. Divide the batter evenly between the prepared pans and smooth the tops with an offset spatula.
6. Bake the cakes for 20-25 minutes, until golden brown and a toothpick inserted into the center comes out clean. Transfer the cakes to a wire rack to cool for 5-10 minutes, until safe to handle. Turn the cakes out of the pans and let cool completely on the wire rack, 25-30 minutes.
7. Make the frosting: In a small food processor, blend the blackberries into a smooth puree, about 30 seconds. Strain the blackberry puree through a fine-mesh sieve into a medium bowl, using a rubber spatula to push the mixture through. Discard the seeds and set the puree aside.
8. In a large bowl, cream the butter with an electric hand mixer until pale and fluffy, 2-3 minutes. Mix in the vanilla. Sift in the powdered sugar, 1 cup (120 G) at a time, and beat to incorporate. Mix in the blackberry puree.
9. Assemble the cake: Place the cardboard round on the cake turntable. Spread a dab of frosting in the middle and center 1 of the cakes on the round. Using an offset spatula, spread about 1 cup (115 G) of frosting evenly over the top of the cake. Spread evenly into a layer about 1/2-inch (1 1/4 cm) thick. Arrange half of the halved blackberries, cut sides down, on top of the frosting, pressing down gently into the frosting. Place another cake layer on top and repeat frosting with another cup of frosting and filling with the remaining halved blackberries.
10. Top with the remaining cake layer. Dollop 1-11/2 cups (115 G) of frosting on top. Using the offset spatula, spread the frosting in an even layer across the top, starting from the center and working toward the outer edge. Cover the sides of the cake with more frosting, working from top to bottom down the sides. Remove and reserve any excess frosting. Holding a bench scraper against the side of the cake, slowly spin the turntable to help spread the frosting into a thin “naked” layer. Remove excess frosting from the bench scraper as necessary. Use the offset spatula to add more frosting to the sides to cover up any particularly bare spots and to smooth out the top and edges of the cake. Refrigerate cake for 20 minutes, until the frosting is set.
11. Pile the whole and halved blackberries in the center of the cake and decorate with the edible flowers. Sprinkle lightly with loose Earl Grey tea leaves.
12. Slice and serve.
Enjoy your Earl Grey Blackberry Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Cinnamon Roll?
|
Here's a recipe for Cinnamon Roll:
Ingredients:
• 6 tablespoons flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3 tablespoons milk
• 2 teaspoons cinnamon
• 2 tablespoons brown sugar
Icing
• 2 tablespoons powdered sugar
• 1 tablespoon butter
• 1 tablespoon milk
Instructions:
1. Combine flour, baking soda, and salt, and combine until evenly mixed.
2. Add in the milk and mix until dough forms.
3. Transfer to floured surface and roll out the dough to slightly larger than your hand.
4. Add cinnamon and brown sugar, and gently roll the dough up.
5. Place in a mug and microwave for 90 seconds.
6. While microwaving in a small bowl combine powdered sugar, butter, and milk until icing forms.
7. Garnish the cinnamon roll with icing.
Enjoy your Cinnamon Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Slow-Cooker Peach Cobbler?
|
Here's a recipe for Slow-Cooker Peach Cobbler:
Ingredients:
• 42 oz peach pie filling, about 2 cans
• 1 box vanilla cake mix
• 8 oz unsalted butter, cut into small chunks
• 1/3 cup walnuts, optional
• vanilla ice cream, optional, for serving
Instructions:
1. Put peach pie filling in slow cooker. Then top with cake mix, butter, and walnuts.
2. Cook on high for 2-2.5 hours or until the cake part reaches desired consistency.
3. Server a la mode with vanilla ice cream or your favorite whipped cream.
Enjoy your Slow-Cooker Peach Cobbler!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Cute Cream Puffs.
|
Here's a recipe for Cute Cream Puffs:
Ingredients:
• 1/4 cup dark chocolate, melted
Cute Cream Puffs
• 1/2 cup unsalted butter, 1 stick
• 1/2 cup water
• 1/2 cup milk
• 3 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 egg, beaten, for egg wash
Whipped Cream
• 2 cups heavy cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
Special Equipment
• 1 small piping bag, or zip-top bag
• 2 large piping bags, or zip-top bags with standard round tips
Instructions:
1. Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
2. Add the melted chocolate to a small piping bag or zip-top bag and cut 1/8 inch (3 mm) off the tip of the bag.
3. Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
4. Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
5. Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
6. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
7. Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
8. Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
9. Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
10. Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
11. Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
12. Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
Enjoy your Cute Cream Puffs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Strawberry ‘n’ Cream Blended Drink?
|
Here's a recipe for Strawberry ‘n’ Cream Blended Drink:
Ingredients:
• 1 cup almond milk, or milk of your choice
• 1/2 cup frozen strawberry
• 1 banana, frozen
• 1 cup ice
Garnish (Optional)
• whipped cream
• 1 strawberry, sliced
Instructions:
1. Put all ingredients into a blender and mix until smooth.
2. Serve in a glass and garnish with toppings (optional).
Enjoy your Strawberry ‘n’ Cream Blended Drink!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chocolate Peanut Butter 'Box' Cupcakes?
|
Here's a recipe for Chocolate Peanut Butter 'Box' Cupcakes:
Ingredients:
• 1 box chocolate cake mix, prepared according to package instructions
• 18 chocolate peanut butter cups
• 1 cup vanilla frosting
• 3/4 cup peanut butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, prepare the cake batter.
3. Divide the batter evenly among a lined muffin tin, filling halfway.
4. Place a peanut butter cup in each, then top with remaining batter, filling about 3/4 of the way up.
5. Bake for 20 minutes, then cool.
6. In a separate bowl, combine peanut butter and vanilla frosting, stirring until smooth.
7. Then halve the remaining peanut butter cups.
8. Pipe the frosting onto each cupcake, then top with the peanut butter cup halves.
Enjoy your Chocolate Peanut Butter 'Box' Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for 3-ingredient Strawberry Icebox Cake?
|
Here's a recipe for 3-ingredient Strawberry Icebox Cake:
Ingredients:
• 5 cups sweetened whipped cream
• 11 large rectangular graham crackers
• 3 cups strawberry, chopped
Instructions:
1. Spread a thin layer of whipped cream in a square glass baking dish.
2. Layer graham crackers on top, then cover with a layer of whipped cream.
3. Sprinkle 1/3 of the strawberries on top, then layer with cream again.
4. Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
5. Refrigerate for at least 3 hours.
Enjoy your 3-ingredient Strawberry Icebox Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Funnel Cake Fries?
|
Here's a recipe for Funnel Cake Fries:
Ingredients:
Strawberry Dipping Sauce
• 2 cups strawberry, finely chopped
• 1 cup sugar
• 1 lemon juice
Caramel Dipping Sauce
• 1 cup sugar
• 4 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 pinch kosher salt
Funnel Cake Fries
• 1 qt neutral oil, such as canola or vegetable, for frying
• 3 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 3 eggs, beaten
Marshmallow Dipping Sauce
• 2 cups mini marshmallows
• 2 tablespoons unsalted butter, at room temperature
Chocolate Dipping Sauce
• 2 cups semi-sweet chocolate chips
• 1 tablespoon coconut oil
• 2 tablespoons powdered sugar, for serving
Instructions:
1. Make the strawberry dipping sauce: Add the strawberries, sugar, and lemon juice to a small pot over medium-high heat and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, until thickened. Remove the pot from the heat and set aside until ready to serve.
2. Make the caramel dipping sauce: Add the sugar to a small pan over medium heat. Without stirring, cook the caramel for about 10 minutes, swirling the pan occasionally to loosen any clumps of sugar. Once the sugar turns dark amber in color, remove the pot from the heat. Add the butter and heavy cream and whisk to combine. Be careful as the mixture will bubble up and could burn you. 3. Add the salt and stir to combine. Remove the pan from the heat and set aside until ready to serve.
3. Make the fries: Heat 1 inch (2.5 cm) of oil in a deep pan over medium-high heat until it reaches 375°F (190°C).
4. In a large bowl, mix together the flour, sugar, baking powder, and salt.
5. Add the milk and eggs to the dry ingredients. With a rubber spatula, stir until fully incorporated.
6. Transfer the batter to a clean squeeze bottle.
7. Working one at a time, squeeze the batter into hot oil. Cook for 30-45 seconds on each side until golden brown. Remove from the oil with a slotted spoon and drain on a paper wire rack over a baking tray.
8. Make the marshmallow dipping sauce: Add the marshmallows and butter to a microwave-safe bowl and microwave for 1 minute in 30-second intervals, stirring until smooth.
9. Make the chocolate dipping sauce: Add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
10. Dust the funnel cake fries with powdered sugar and serve with the dipping sauces.
Enjoy your Funnel Cake Fries!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Salty Caramel Rice Crispy Treats?
|
Here's a recipe for Salty Caramel Rice Crispy Treats:
Ingredients:
• 1 tablespoon granulated sugar
• 8 tablespoons salted butter, 1 stick
• 3/4 cup dark brown sugar
• 1/3 cup heavy cream
• 2 teaspoons flaky sea salt, divided
• 8 cups mini marshmallows
• 7 cups rice cereal
Instructions:
1. Line a 9-inch (22 cm) square pan with 2 sheets of parchment paper and sprinkle the sugar over the bottom of the pan.
2. In a large nonstick pot, combine the butter, brown sugar, heavy cream, and 11/2 teaspoons of flaky salt. Bring to a simmer over medium-high heat, stirring until the mixture is thick enough to coat the back of a spatula.
3. Reduce the heat to low and add the mini marshmallows. Stir until the marshmallows are completely melted, then remove the pot from the heat.
4. Add the rice cereal to the pot and stir to combine. Let cool slightly.
5. Transfer the mixture to the prepared pan and press into an even layer. Sprinkle the remaining 1/2 teaspoon of flaky salt on top.
6. Let set at room temperature for 1 hour, or in the refrigerator for 30 minutes. Cut into 9 bars, then serve.
Enjoy your Salty Caramel Rice Crispy Treats!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Easy Nutella Cream Cheese Turnovers?
|
Here's a recipe for Easy Nutella Cream Cheese Turnovers:
Ingredients:
• 1 puff pastry, thawed
• flour, to dust
Filling
• 1/4 cup cream cheese
• 2/3 cup chocolate hazelnut spread
Egg Wash
• 1 egg
• 1 tablespoon water
Garnish
• powdered sugar, to taste
• 1 cup chocolate sauce, or melted nutella, to taste
Instructions:
1. In a medium bowl, mix cream cheese and Nutella. Set aside.
2. Roll out puff pastry sheet on a lightly floured surface. Divide into 9 equal squares.
3. Scoop 1 Tbsp. of Nutella filling onto the corner of each puff pastry square. Leave enough space for the edges to be crimped shut. Fold the square to form a triangle, crimp the edges shut.
4. Set the turnovers on a lightly greased cookie pan.
5. Prepare the egg wash by beating together one egg and 1 Tbsp. water. Brush the top of each turnover with the egg wash.
6. Bake for 350˚F (175˚C ) for 25 minutes, or until golden brown. Allow to cool.
7. Garnish by dusting powdered sugar and drizzling with melted Nutella or chocolate syrup.
Enjoy your Easy Nutella Cream Cheese Turnovers!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Classic Chocolate Truffle?
|
Here's a recipe for Classic Chocolate Truffle:
Ingredients:
• 3 cups semi-sweet chocolate chips
• 1 1/2 cups heavy cream
Topping
• 1 cup cocoa powder
Instructions:
1. In a medium-sized pan, combine semisweet chocolate chips and heavy cream over low heat, mix until you achieve a smooth consistency.
2. Pour mixture into a bread pan.
3. Allow to sit in refrigerator for 1 hour or until mixture is solid.
4. With an ice cream scoop, form balls from the mixture (refreeze if truffle begins to melt).
5. Roll in cocoa powder for topping.
Enjoy your Classic Chocolate Truffle!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mini Key Lime Pies?
|
Here's a recipe for Mini Key Lime Pies:
Ingredients:
Filling
• 4 egg yolks
• 4 1/2 teaspoons lime zest, grated
• 1/2 cup lime juice, 3-4 limes
• 14 fl oz sweetened condensed milk
Crust
• 11 crackers graham cracker
• 3 tablespoons granulated sugar
• 5 tablespoons unsalted butter, melted
Whipped cream
• 3/4 cup heavy cream
• 1/4 cup confectioners sugar
• 1 tablespoon lime zest
Instructions:
1. Preheat the oven to 325°F (170°C).
2. Make the filling: Whisk the egg yolks and lime zest in a medium bowl until tinted light green, about 2 minutes.
3. Beat in the lime juice and condensed milk, then set aside at room temperature to thicken.
4. Make the crust: Crush the graham crackers in a zip-top bag, then mix in the sugar and butter. Divide the crumbs between a 6-cup muffin tin and press down to form crusts.
5. Bake for 8 minutes or until golden brown. Let cool for 15 minutes.
6. Pour filling into the crusts, then bake until the center is slightly jiggly, 15-17 minutes.
7. Let cool to room temperature, then cover and refrigerate until chilled, 2-3 hours.
8. Make the whipped cream: In a large bowl, beat the heavy cream with an electric hand mixer and slowly add the sugar. Once soft peaks form, add the lime zest, then whip until firm peaks form.
9. Top the mini pies with whipped cream.
Enjoy your Mini Key Lime Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Aunt Vivian’s Sweet Potato Pie?
|
Here's a recipe for Aunt Vivian’s Sweet Potato Pie:
Ingredients:
• 3 lb large sweet potato, 4 potatoes
• 1 cup unsalted butter, 2 sticks, melted
• 2 1/2 cups sugar
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 4 large eggs
• 1 tablespoon self-rising flour
• 1/4 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 3 pies frozen prepared pie crust, unbaked
Instructions:
1. Cook the sweet potatoes in a large pot of boiling water until fork-tender, about 25-30 minutes. Drain and let cool completely.
2. Preheat the oven to 365˚F (185˚C).
3. Peel the sweet potatoes, then transfer to a large bowl and mash thoroughly with an electric hand mixer or fork.
4. Add the melted butter, sugar, nutmeg, cinnamon, and salt. Beat to combine, then scrape down the sides of the bowl with a rubber spatula. Add the eggs, 1 at a time, beating to incorporate each addition. Add the self-rising flour, buttermilk, vanilla, and lemon extract, and beat to combine.
5. Divide the sweet potato filling between the frozen pie crusts and smooth the tops.
6. Bake for about 1 hour, until pies are set in the center. Cover the crusts with foil if it is getting too dark before the pies finish baking.
7. Cool the pies for 2 hours on a wire rack.
8. Slice and serve.
Enjoy your Aunt Vivian’s Sweet Potato Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Easy Chocolate and Raspberry Tarts?
|
Here's a recipe for Easy Chocolate and Raspberry Tarts:
Ingredients:
Biscuit Crust
• 3 cups chocolate biscuit
• 1/2 cup butter, melted
Filling
• 1 1/4 cups double cream
• 1 3/4 cups chocolate
Garnish
• raspberry, as desired
• white chocolate, to drizzle
• dark chocolate, to drizzle
• icing sugar, as desired
Instructions:
1. Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
2. Mix in the melted butter.
3. Divide the biscuit crumbs in 12 cases of a muffin tin.
4. Freeze for 10 minutes, or until solid.
5. Prepare the filling by gently heating the double cream over a low-medium heat.
6. Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
7. Pour the filling into the biscuit bases and garnish with the raspberries.
8. Chill in the fridge for 2-3 hours, until set.
9. Drizzle over the white and dark chocolate and sieve over the icing sugar.
Enjoy your Easy Chocolate and Raspberry Tarts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Peanut Butter Banana Crunch Chia Seed Pudding?
|
Here's a recipe for Peanut Butter Banana Crunch Chia Seed Pudding:
Ingredients:
• 1/2 cup peanut butter
• 1/2 cup greek yogurt
• 1 cup almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1/2 cup chia seeds
Toppings
• 1 banana, sliced
• roasted peanut
• 4 tablespoons crunchy granola cluster
Instructions:
1. In a medium bowl, mix the peanut butter and greek yogurt together until smooth.
2. Add in the almond milk, vanilla, honey, and chia seeds and mix until well combined.
3. Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
4. Spoon the pudding into desired serving dish and top with sliced banana, roasted peanuts, and crunchy granola clusters.
Enjoy your Peanut Butter Banana Crunch Chia Seed Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Chocolate Peanut Butter Lava Cake?
|
Here's a recipe for Chocolate Peanut Butter Lava Cake:
Ingredients:
• 1 stick butter
• 2 tablespoons cocoa powder
• 4 oz dark chocolate, chopped
• 1/2 cup peanut butter
• 1/3 cup sugar
• 3 eggs
• 1 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, add dark chocolate and butter, and microwave at 15-second intervals, stirring after each interval until fully melted.
2. Preheat oven to 425˚F (220˚C).
3. In a medium mixing bowl, whisk together eggs, sugar and vanilla, then pour in the chocolate mixture.
4. Grease the inside of 4 ramekins with butter and lightly dust with cocoa powder.
5. Place one 1/4 cup (60 ml) scoop of batter into each ramekin, then follow with a small scoop of peanut butter (about 2 tbsp) in the center of each ramekin. Finish with another 1/4 cup (60 ml) scoop of the batter.
6. Bake at 425˚F (220˚C) for 10-12 minutes, or until sides are firm and center is soft.
7. Using a kitchen towel to hold the ramekin, place the serving plate on top of the ramekin and turn the lava cake out onto the plate (gently shaking the ramekin if needed) until the cake comes out.
Enjoy your Chocolate Peanut Butter Lava Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Boozy Cotton Candy Milkshake.
|
Here's a recipe for Boozy Cotton Candy Milkshake:
Ingredients:
• 2 oz white chocolate, melted
• 1 tablespoon rainbow sprinkles
• 1 cup cotton candy, plus more for garnish
• 8 oz vanilla ice cream
• 1 oz brandy
Instructions:
1. Dip the rim of a milkshake glass in the melted white chocolate. Dip in the sprinkles, turning to coat, then set aside.
2. In a blender, combine the cotton candy, ice cream, and brandy. Blend until thick and smooth.
3. Pour the milkshake into the glass and garnish with more cotton candy. Serve immediately.
Enjoy your Boozy Cotton Candy Milkshake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Dark Chocolate Peanut Butter Balls?
|
Here's a recipe for Dark Chocolate Peanut Butter Balls:
Ingredients:
• 1 cup natural peanut butter, no-stir, if the peanut butter separates the balls may become too loose
• 1 cup almond flour
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 3/4 cup dark chocolate chip
Instructions:
1. NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.
2. In a medium bowl, add together the peanut butter, almond flour, honey, and vanilla extract.
3. Mix until the mixture thickens and sticks together.
4. Roll the mixture into balls half an inch (1 1/4 cm) in diameter.
5. In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
6. Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
7. Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
Enjoy your Dark Chocolate Peanut Butter Balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Salted S'mores Truffles?
|
Here's a recipe for Salted S'mores Truffles:
Ingredients:
• 1 1/2 cups graham cracker, crushed into fine crumbs
• 1 cup mini chocolate chips
• 1/4 teaspoon salt
• 1 1/2 cups marshmallow fluff
• 2 bars chocolate bars, for melting, dark chocolate is recommended
• coarse salt, for topping
Instructions:
1. Crush graham crackers into a fine crumb and pour into a medium mixing bowl (break up any remaining large pieces).
2. Add the mini chocolate chips, 1/4 tsp salt, and marshmallow fluff.
3. Mix until well combined.
4. Roll the mixture into 1-inch (2 1/2 cm) balls and place on a wax paper lined baking sheet.
5. Freeze for 15 minutes.
6. Break apart chocolate bars and add to a microwave safe bowl. Microwave chocolate for 75 seconds, stopping every 30 seconds to check and stir.
7. Remove balls from the freezer and individually roll in melted chocolate to coat.
8. Place back on a wax paper lined tray and sprinkle with coarse salt.
9. Chill until firm.
Enjoy your Salted S'mores Truffles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Cookies & Cream Brigadeiros?
|
Here's a recipe for Cookies & Cream Brigadeiros:
Ingredients:
• 10 chocolate sandwich cookies
• 1 tablespoon butter
• 14 oz sweetened condensed milk
Instructions:
1. Separate the cream center from the chocolate cookies, and set aside. Crush the chocolate cookies and set aside.
2. In a pot over low heat, melt the butter, condensed milk, and cream centers, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
3. Pour onto a greased plate, then chill for 1 hour.
4. Shape and roll the chilled mixture into balls.
5. Roll the balls in the crushed chocolate cookies.
Enjoy your Cookies & Cream Brigadeiros!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chocolate Walnut 3-ingredient Fudge?
|
Here's a recipe for Chocolate Walnut 3-ingredient Fudge:
Ingredients:
• 18 oz milk chocolate
• 14 oz sweetened condensed milk
• 1 cup walnuts, chopped
Instructions:
1. In a mixing bowl, combine chocolate with sweetened condensed milk and melt in the microwave in 15-second increments.
2. Once chocolate is fully melted add in chopped walnuts and stir until combined.
3. Pour chocolate mixture into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
4. Chill for 2 hours or until the fudge is firm.
5. Cut into bite-sized piece.
Enjoy your Chocolate Walnut 3-ingredient Fudge!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Molten Churro Bombs?
|
Here's a recipe for Molten Churro Bombs:
Ingredients:
• 1 cup water
• 4 tablespoons unsalted butter, 1/2 stick
• 1/2 cup sugar, plus 2 tablespoons, divided
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 3 large eggs
• 1 teaspoon vanilla extract
• 18 milk chocolate truffles
• oil, for frying
Cinnamon Sugar Coating
• 1/2 cup sugar
• 2 tablespoons cinnamon
Special Equipment
• 1 piping bag, with a small closed star tip
Instructions:
1. In a medium saucepan over medium-high heat, combine the water, butter, 2 tablespoons sugar, and the salt, and bring to a boil.
2. As soon as the mixture begins to boil, reduce the heat to medium-low and add the flour. Using a wooden spoon, stir until the dough comes together to form a ball, about 1 minute.
3. Remove the pan from the heat and let cool for 5 minutes before proceeding to avoid accidentally cooking the eggs.
4. Mix in the eggs, 1 at a time, fully incorporating each egg before adding the next. Then add the vanilla.
5. Line a baking sheet with parchment paper.
6. Transfer the dough to a piping bag fitted with a closed star tip.
7. Pipe 18 11/2-inch (3 cm) spiral rounds onto the baking sheet. Top each with a milk chocolate truffle. Pipe the dough in a spiral to cover the truffles, being careful to completely seal the chocolate. Immediately transfer the tray to the freezer and freeze for 1 hour, until solid.
8. Heat the oil in a deep pot until it reaches 350˚F (180˚C).
9. Fry in batches of 4 until nicely browned, about 3 minutes, turning so they fry evenly. Drain on a cooling rack, or paper towel-lined plate and dab off any excess oil.
10. Combine the remaining 1/2 cup sugar (100 G) and the cinnamon in a small bowl. Roll the warm churro bombs in the mixture to coat.
Enjoy your Molten Churro Bombs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Strawberry Shortcake?
|
Here's a recipe for Strawberry Shortcake:
Ingredients:
Strawberries
• 1 1/4 lb strawberry, cleaned, hulled, and quartered
• 3 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1/4 teaspoon fine sea salt
Shortcakes
• 2 cups all purpose flour
• 4 tablespoons granulated sugar, divided
• 1 tablespoon baking powder
• 3/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cold, cubed
• 1 cup heavy cream, plus 1 1/2 tablespoons, divided
• flaky sea salt, for sprinkling
• whipped cream, for serving
Instructions:
1. Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
4. Transfer the mixture to a clean work surface and pat into a 3/4-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 11/2 tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
5. Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
6. Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
Enjoy your Strawberry Shortcake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Peanut Butter Fudge.
|
Here's a recipe for Peanut Butter Fudge:
Ingredients:
• 2 cups peanut butter
• 1/4 cup coconut oil
• 1/2 cup powdered sugar
• 1/4 cup honey
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
Instructions:
1. Combine peanut butter, melted coconut oil, powdered sugar, honey, salt, and vanilla extract in a bowl until all ingredients are well-combined.
2. Pour into a container lined with wax paper and smooth out the surface with a spoon
3. Freeze for at least 1 hour and take the fudge out of the freezer just before serving.
4. NOTE: Leftovers should be stored in an airtight container in the freezer.
Enjoy your Peanut Butter Fudge!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Strawberry Cobbler?
|
Here's a recipe for Strawberry Cobbler:
Ingredients:
• 4 tablespoons flour
• 1 tablespoon sugar
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 1 tablespoon butter
• 2 tablespoons milk
• 3/4 cup strawberry, sliced
• 2 tablespoons powdered sugar
Instructions:
1. In a small mixing bowl, combine flour, sugar, salt, and baking soda, and stir until well incorporated.
2. Add butter and milk and mix in until wet dough forms.
3. In a small ramekin, combine strawberries and powdered sugar until dissolved.
4. Add the dough to the top of the strawberry mixture and microwave for 90 seconds.
5. Allow to cool and garnish with whipped cream.
Enjoy your Strawberry Cobbler!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Giant Multi-Flavor Cookie?
|
Here's a recipe for Giant Multi-Flavor Cookie:
Ingredients:
Cookie Dough Base
• 1 1/2 cups light brown sugar, packed
• 1 cup granulated sugar
• 1 teaspoon salt
• 1 cup unsalted butter, 2 sticks, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
Chocolate Chip Cookie Dough
• 2 tablespoons chocolate chips
Peanut Butter Cookie Dough
• 1 tablespoon peanuts, halved
• 1 tablespoon peanut butter
White Chocolate and Macadamia Nut Cookie Dough
• 1 tablespoon white chocolate chip
• 1 tablespoon macadamia nut
Chocolate Candy Cookie Dough
• 2 tablespoons chocolate candy
Double Chocolate Cookie Dough
• 1 tablespoon chocolate chips
• 1 tablespoon cocoa powder
Caramel and Pretzel Cookie Dough
• 1 tablespoon caramel chew, chopped
• 2 tablespoons pretzel piece
Instructions:
1. Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
3. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
4. Divide the dough evenly between 6 medium bowls.
5. Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
6. Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
7. Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
8. Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
9. Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
10. Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
11. Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into 1/6 of the pan. Repeat with the remaining doughs.
12. Preheat the oven to 350°F (180°C).
13. Chill the pan for at least 30 minutes, up to overnight.
14. Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
15. Cool the cookie for 10-15 minutes before slicing and serving.
Enjoy your Giant Multi-Flavor Cookie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Frozen Banana Ice Cream?
|
Here's a recipe for Frozen Banana Ice Cream:
Ingredients:
• 3 ripe bananas
• 1 tablespoon vanilla extract
• 3/4 cup peanut butter
Instructions:
1. Peel the bananas and slice into 1-inch (2 cm) slices.
2. Spread the bananas on a parchment-lined baking sheet and freeze for 2 hours.
3. Blend the frozen banana slices in a high-speed blender until they reach a smooth consistency.
4. Add the vanilla and peanut butter and blend to combine.
5. Transfer to a bowl or container and freeze for 1 hour, or until ready to serve.
6. Scoop out ice cream.
Enjoy your Frozen Banana Ice Cream!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make S’mores Bark?
|
Here's a recipe for S’mores Bark:
Ingredients:
• 30 graham crackers
• 16 tablespoons butter, melted
• 3 cups mini marshmallows
• 3 cups chocolate chips, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. Place the graham crackers inside a plastic bag and use a rolling pin to finely crush the crackers. Pour most of the crackers into a bowl, reserving 1/4 cup (20 g) for later.
3. Add the melted butter to a bowl with the graham crackers and mix until the texture of wet sand.
4. Transfer the graham crackers onto a parchment paper-lined baking sheet, spreading into an even layer.
5. Sprinkle 2 cups (100 G) of mini marshmallows over the top of the graham cracker crumbs, then bake for 10 minutes.
6. Pour the melted chocolate over the graham crackers and marshmallows, spreading evenly with a spatula.
7. Top with remaining cup of marshmallows and reserved 1/4 cup of crushed graham cracker crumbs. Drizzle with any remaining melted chocolate.
8. Freeze for at least 1 hour.
9. Remove the bark from the freezer and break it into pieces.
Enjoy your S’mores Bark!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Cookies & Cream Cheesecake Bundt 'Box' Cake?
|
Here's a recipe for Cookies & Cream Cheesecake Bundt 'Box' Cake:
Ingredients:
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 box chocolate cake mix, prepared accordingly to box instructions
• 10 chocolate sandwich cookies
Glaze
• 8 oz high quality chocolate, 60% cocoa content or higher, chopped finely
• 2 cups heavy cream
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a medium bowl, whisk together the cream cheese, powdered sugar, and vanilla extract, stirring until smooth.
3. Pour half of the cake batter into the bottom of a greased bundt cake pan, smoothing it with a spatula.
4. With an ice cream scoop, scoop the cream cheese mixture evenly onto the cake batter, making sure that it does not touch the sides of the cake pan.
5. Place a chocolate sandwich cookie on top of the cream cheese scoops, making a circle around the ring of the pan.
6. Pour the rest of the cake batter on top of the cookies, smoothing it evenly.
7. Bake for 45 minutes, then cool completely.
8. Invert the cake onto a wire rack set on top of a baking tray.
9. To make the glaze, microwave the chocolate and the cream together in 30-second intervals, stirring in between, until the glaze is smooth and glossy.
10. Pour the glaze over the cake, letting the excess drip off the wire rack and onto the baking tray.
11. Once the glaze has set, slice the cake and serve.
Enjoy your Cookies & Cream Cheesecake Bundt 'Box' Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Healthy Blueberry Crisp?
|
Here's a recipe for Healthy Blueberry Crisp:
Ingredients:
• 3 cups blueberry
Crisp Topping
• 1 cup rolled oats
• 1/2 cup almonds, chopped or slivered
• 1/4 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup
Garnish
• 1/4 cup greek yogurt
• 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Combine dry ingredients of the crisp topping in a bowl. Then add in the wet ingredients and mix until evenly coated.
3. Add blueberries to a medium-sized baking dish, then cover with the crisp topping.
4. Bake 45-50 minutes, or until golden brown and blueberries start to bubble.
5. Mix together Greek yogurt and maple syrup in a measuring cup. Drizzle over your blueberry crisp.
6. Serve and enjoy!
Enjoy your Healthy Blueberry Crisp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Velvety Creme Caramel Pudding.
|
Here's a recipe for Velvety Creme Caramel Pudding:
Ingredients:
For Caramel Syrup
• 1/2 cup sugar
For Pudding
• 3 egg yolks
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sugar
• 1 1/2 cups milk
• 6 tablespoons heavy cream
Instructions:
1. Start by melting 1/2 a cup (100 G) sugar in a pan. Keep on stiring until it becomes a syrup.
2. Take 3 pudding bowl and pour the caramel syrup equally into the bowls.
3. Add 3 egg yolks, 2 eggs, 1 tsp of vanilla and half cup of sugar in a glass jar. Whisk the ingredients thoroughly.
4. Heat one and half cup of milk in a pan. Add 6 tbsp of heavy cream into the same pan. Whisk the ingredients to avoid the thick layer of the milk on top.
5. Gently strain the mixter into the glass jar with the other ingredients and whisk all of it together.
6. Carefullly pour the pudding mixture equally on top of the caramel syrup in each pudding bowl.
7. Boil water in a pan and gently place each bowls in it. Cover the lid of the pan. Steam it for good 25 to 30 minutes.
8. Refigerate the pudding until cold.
Enjoy your Velvety Creme Caramel Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Aquarium Cookies?
|
Here's a recipe for Aquarium Cookies:
Ingredients:
• 4 oz unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 2 cups flour
• 20 pieces hard candy
• sprinkles, to taste
• 1/4 cup white chocolate, melted
Instructions:
1. In a medium bowl, mix softened butter and sugar until smooth. Add the egg and stir well to combine. Sift in the flour and fold until fully incorporated.
2. Cover the dough with plastic and rest in a fridge for at least 30 minutes.
3. Preheat the oven to 350˚F (180˚C).
4. Sprinkle flour on the work surface and rolling pin so the dough won’t stick. Roll out the dough to 1/4- to 1/8-inch (6- to 3-mm) thickness. Using a 3-inch (7-cm) round cookie cutter, cut out the dough.
5. Cut out center of each cookie with using a 2-inch (5-cm) round cookie cutter.
6. Place the cookie on a parchment-lined baking sheet and bake for 10 minutes.
7. Take out the sheet from the oven and place hard candies in the center of each cookies. Bake for 3-5 minutes or until the hard candy melts and spreads out.
8. Let the cookies cool completely.
9. In a microwave-safe bowl, melt the white chocolate, about 10-15 seconds.
10. For the bottom cookies, add your favorite sprinkles onto the hard candy. Take the top cookies and drizzle melted chocolate around the rims. Immediately sandwich the 2 cookies and set in fridge for 15 minutes.
Enjoy your Aquarium Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Ice Cream Bread?
|
Here's a recipe for Ice Cream Bread:
Ingredients:
Bread
• 2 cups ice cream, melted, any kind, but low-fat and dairy-free ice cream do not work well.
• 1 1/4 cups self-rising flour
Optional
• 1/4 cup rainbow sprinkles
• 1/4 cup chocolate chips
Instructions:
1. Preheat your oven to 350˚F (175˚C).
2. Combine melted ice cream and self-rising flour. Mix until well combined.
3. Add any additional sprinkles, chocolate chips, or goodies to the batter.
4. Line a loaf pan with parchment paper and grease with a nonstick spray.
5. Pour batter into a loaf pan and spread evenly.
6. Bake for 35-40 minutes. (Baking times and temperatures may vary from oven to oven.)
7. Allow to cool fully before cutting.
Enjoy your Ice Cream Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Lighter Raspberry Cheesecake?
|
Here's a recipe for Lighter Raspberry Cheesecake:
Ingredients:
• 10 graham crackers
• 3 tablespoons milk
• 16 oz reduced fat cream cheese, room temperature
• 1/3 cup honey
• 2 cups greek yogurt
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons cornstarch
• 3 cups raspberry
Instructions:
1. Place graham crackers in a plastic bag and crush with a rolling pin until fine.
2. Preheat oven to 350°F (180°C).
3. In a medium bowl, mix the cracker crumbs with the milk, stirring until the milk has incorporated completely into the crackers with the texture of slightly wet sand.
4. Pour the cracker mixture into a 9 inch (23 cm) springform pan. Press down the crust evenly using the back of a flat measuring cup or spoon.
5. Bake for 15 minutes, then cool. Reduce the heat to 300°F (150°C).
6. In a large bowl, whisk the cream cheese until there are no lumps.
7. Add the honey, greek yogurt, eggs, vanilla, and cornstarch, mixing until smooth.
8. Pour the cheesecake batter into the graham cracker crust. Spread evenly.
9. Bake for about 1 hour, then cool for about 30 minutes.
10. Top with fresh raspberries in a ring pattern on the top of the cheesecake.
11. Chill until the cheesecake has set, 2-4 hours.
12. Unmold, slice, then serve!
Enjoy your Lighter Raspberry Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare 3-ingredient Mango Sorbet?
|
Here's a recipe for 3-ingredient Mango Sorbet:
Ingredients:
• 4 mangoes, diced
• 1/2 cup honey
• 1/2 cup water
Instructions:
1. Cut mangoes into 1/2-inch (1.3 cm) cubes and put on baking sheet. Cover and freeze for a minimum of 4 hours.
2. In a food processor, add the frozen mango, water, and honey. Mix until the mixture is smooth.
3. Remove from food processor and scoop into tray.
4. Freeze for one additional hour.
Enjoy your 3-ingredient Mango Sorbet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Raspberry Poppyseed Linzer Cookies?
|
Here's a recipe for Raspberry Poppyseed Linzer Cookies:
Ingredients:
Raspberry Jam
• 1 cup raspberry
• 1/2 cup sugar
• 1 tablespoon lemon juice
Cookies
• 1 cup all-purpose flour, plus more for dusting
• 1 cup almond flour
• 8 tablespoons unsalted butter, plus 2 tablespoons, softened
• 1/2 cup sugar
• 1 pinch of kosher salt
• 1/2 teaspoon lemon zest
• 1 teaspoon McCormick® vanilla extract
• 3 tablespoons McCormick® poppy seeds, optional
• 1 large egg
Instructions:
1. Make the raspberry jam: In a medium pot over medium heat, combine the raspberries, sugar, and lemon juice. Cook for 10 minutes, stirring occasionally, until thickened. Remove from the heat and refrigerate for at least 2 hours before assembling the cookies.
2. Make the cookies: In a medium bowl, mix together the all-purpose flour and almond flour. Set aside.
3. In a large bowl, cream together the butter, sugar, salt, lemon zest, and vanilla with an electric hand mixer until fluffy, about 3 minutes.
4. Add the poppy seeds and beat for 1 minute to distribute evenly.
5. Add the egg and beat for 1–2 minutes, until well incorporated.
6. Pour in the flour mixture and fold with a spatula, just until no streaks of flour remain. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour or until firm.
7. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
8. Unwrap the dough on a floured surface and dust the top of the dough with more flour. Roll out the dough to 1/4-inch (1/2 cm) thickness.
9. Using a 21/2-inch (6 1/3 cm) round cookie cutter with ridged edges, cut out cookies, chilling and re-rolling the dough as needed to cut out more cookies. You should have about 38 total.
10. Use a 1/2-inch (1 1/4 cm) cutter to cut out the centers of half of the cookies. Transfer cookies to the prepared baking sheet.
11. Bake the cookies for 12 minutes or until the edges are golden brown. Let cool completely.
12. To assemble, spread 1 teaspoon of jam onto the whole cookies. Top with the cut-out cookies.
Enjoy your Raspberry Poppyseed Linzer Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cracker Candy.
|
Here's a recipe for Cracker Candy:
Ingredients:
• 1 tube saltines, 40 crackers +
• 1 cup butter, 2 sticks, either salted or unsalted; do not use margarine
• 1 1/8 cups brown sugar, firmly packed, we prefer light
• 1 bag chocolate chips, we like semi-sweet
• 1/2 cup chopped pecan, toasted, or toasted chopped almond
Instructions:
1. Preheat oven to 350°F (175°C) degrees.
2. Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
3. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer).
4. Pour over crackers, spread evenly working quickly.
5. Put sheet into oven – bake for 5 minutes.
6. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for 3 minutes.
7. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set. (Can be frozen.)
8. Break up into pieces.
9. Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
Enjoy your Cracker Candy!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Dark Chocolate Swirl Banana Bread?
|
Here's a recipe for Dark Chocolate Swirl Banana Bread:
Ingredients:
• 3 ripe bananas
• 2 eggs
• 1/2 cup greek yogurt
• 1/3 cup maple syrup
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/4 cup dark chocolate, chunks
Instructions:
1. Preheat oven to 325˚F (170˚C).
2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: greek yogurt, maple syrup, and vanilla.
3. Next, add the whole wheat flour and baking powder and mix until fully incorporated. Be careful not to over mix.
4. In a medium, microwave-safe bowl, microwave the chocolate chunks in 30-second intervals, stirring in between, until melted and smooth.
5. Add a large scoop of the banana batter to the bowl of melted chocolate and fold until mixed well.
6. Pour the banana batter and the chocolate batter alternately into a greased 9x5-inch (23x13 cm) bread pan. These do not need to be even layers.
7. Using a knife or a spoon, gently swirl the batters together.
8. Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread.
9. Allow to cool for at least 15 minutes.
Enjoy your Dark Chocolate Swirl Banana Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make 3-ingredient Cookies & Ice Cream Pie?
|
Here's a recipe for 3-ingredient Cookies & Ice Cream Pie:
Ingredients:
• 20 chocolate sandwich cookies
• 1 cup chocolate, melted
• 1 3/4 qt ice cream, softened
Instructions:
1. Place cookies in a gallon sized plastic bag and hit with a rolling pin or pan until crushed.
2. Pat the cookie crumbs into the bottom of a 9” (23 cm) pie dish.
3. Spread the softened ice cream on top and smooth out.
4. Drizzle the top with melted chocolate.
5. Freeze for 4 hours, or until the ice cream is hardened.
Enjoy your 3-ingredient Cookies & Ice Cream Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Gluten-free Doughnuts?
|
Here's a recipe for Gluten-free Doughnuts:
Ingredients:
• 2/3 cup dark chocolate
• 2/3 cup butter
• 1/2 cup cocoa powder
• 2/3 cup sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 2/3 cup chocolate, melted
• 1/3 cup sprinkles
Instructions:
1. Pre-heat the oven to 180°C (350°F).
2. Melt the chocolate and butter together in a saucepan over a medium heat.
3. Stir in the cocoa powder, sugar and vanilla extract.
4. Take off the heat and whisk in the eggs one at a time.
5. Tear off a piece of greaseproof paper and scrunch into a small ball.
6. Place the the paper balls in the centre of each hole in a muffin tin.
7. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
8. Bake in the oven for 8-10 minutes.
9. Carefully take the doughnuts out of the muffin tin. Take out the paper balls with your fingers. You should have a circle-shaped hole in each doughnut.
10. Dip in some melted chocolate, followed by some sprinkles.
Enjoy your Gluten-free Doughnuts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chocolate Fondue Banana Bread Boat?
|
Here's a recipe for Chocolate Fondue Banana Bread Boat:
Ingredients:
Banana Bread
• 4 bananas, as ripe as possible
• 4 tablespoons vegetable oil
• 1 egg
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
Chocolate Fondue
• 12 oz semi sweet chocolate, chopped
• 6 tablespoons heavy cream
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 2 bananas, sliced, to serve
• 12 strawberries, to serve
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl, mash the bananas with a fork.
3. Add in the oil, egg, sugar, and vanilla. Stir until combined.
4. Add in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
5. Pour the banana bread batter into a greased loaf pan.
6. Bake for 45-55 minutes, or until a toothpick comes out clean.
7. In a small saucepan, combine the cream, milk and chocolate, and melt over low heat.
8. Add the vanilla and stir to combine. Remove from heat, and cover with a lid.
9. Let the banana bread cool in the pan for 30 minutes, then remove from the loaf pan and place on a serving dish.
10. Using a knife cut a rectangle out of the top center of the loaf, leaving a 2- to 3-inch (5 cm to 7cm) perimeter of banana bread, making sure to not slice through the bread. Cut the rectangle into 2-inch (5-cm) slices. Gently pull out each slice one at a time. Press the crumbs into the base of the cut out bread.
11. Reheat the chocolate if needed then pour the chocolate into the banana bread boat.
12. Place sliced bananas, strawberries, and the inside of the banana bread around the fondue boat.
Enjoy your Chocolate Fondue Banana Bread Boat!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Breyers® Ice Cream Tea Party?
|
Here's a recipe for Breyers® Ice Cream Tea Party:
Ingredients:
Chocolate Finger Sandwiches
• 1/2 container Breyers® Chocolate Ice Cream
• 1 pound cake
• 1 cup milk chocolate, melted
• 1/3 cup natural sprinkles, for topping
Edible Teacups
• 8 cake ice cream cones
• 1/2 cup white royal icing, in a squeeze bottle
• 8 shortbread cookies, round
• 4 white chocolate covered pretzel rings, or yogurt
• 1 scoop Breyers® Natural Vanilla Ice Cream
• 1 scoop Breyers® Natural Strawberry Ice Cream
• 1 scoop Breyers® Mint Chocolate Chip Ice Cream
• natural topping of choice, optional
Instructions:
1. Make the chocolate finger sandwiches: Remove the Breyers® Chocolate Ice Cream from the freezer and let soften at room temperature for 5 minutes.
2. Line a loaf pan with plastic wrap. Scoop the chocolate ice cream into the pan. Using an offset spatula, spread the ice cream in an even layer, making sure it goes all the way to the corners. Freeze for 2 hours, or until solid.
3. Line a baking sheet with parchment paper.
4. Turn the pound cake on its side and use a serrated knife to slice about 1/2 inch off the top and bottom of the cake. You should be left with a large, flat rectangle of cake, about 1 inch thick. Slice the rectangle in half so you have 2 flat rectangles about 1/2 inch thick. Transfer to the prepared baking sheet. Discard the scraps or save for another use.
5. Remove the loaf pan with the chocolate ice cream from the freezer and use the plastic wrap to lift the ice cream from the pan. Place the ice cream facedown on a pound cake rectangle, then peel off the plastic and place the other cake rectangle on top.
6. Using a sharp knife (wipe clean after each cut), trim 1/4 inch from all sides of the cake to make even edges. Transfer the ice cream cake sandwich to the freezer for 1–2 hours, until solid.
7. Remove the cake sandwich from the freezer and slice crosswise into 8 rectangular finger sandwiches. (If you prefer triangles, cut crosswise into 3 squares, then slice diagonally in half for 6 finger sandwiches.)
8. Working quickly, dip the sandwiches in or drizzle with the melted chocolate. Decorate with the sprinkles, then return to the baking sheet and freeze for at least 1 hour, or until ready to serve.
9. Make the edible teacups: Use a serrated knife to carefully cut about 1/2 inch from the bottom of a cake cone cup. Discard the base.
10. Pipe a line of royal icing around the cut edge of the cone, then gently press onto the center of a shortbread cookie to make the teacup base. Cut a coated pretzel ring in half and pipe a dot of icing on to each end. Gently press onto the side of the cone, making the teacup handle.
11. Repeat with the remaining ingredients to make 8 teacups total. Freeze for 30 minutes, or until the icing is set and the teacups hold together.
12. Add a small scoop of Breyers® Natural Strawberry Ice Cream, Breyers® Natural Vanilla Ice Cream, or Breyers® Mint Chocolate Chip Ice Cream to each teacup, then freeze again until ready to serve. Decorate with natural toppings, if desired.
13. Enjoy your Breyers® Ice Cream Tea Party!
Enjoy your Breyers® Ice Cream Tea Party!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Galaxy 'Box' Cake Pop?
|
Here's a recipe for Galaxy 'Box' Cake Pop:
Ingredients:
Cake
• 1 box yellow cake mix, prepared according to package instructions
• 1/3 cup vanilla frosting
• 1/4 cup white chocolate, melted
Glaze
• 1/2 cup water, divided
• 1 1/2 teaspoons gelatin, 1 packet
• 1/2 cup sugar
• 2 oz condensed milk
• 3/4 cup white chocolate
• light blue food coloring
• purple food coloring
• navy food coloring
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. Prepare the yellow cake batter according to package instructions and pour into greased pan.
3. Bake until a toothpick comes out clean, about 30 minutes. Cool to room temperature.
4. In a medium bowl, crumble the cake. Add vanilla frosting to give some moisture to the cake. If it is too dry add more frosting.
5. Using a small ice cream scoop, portion the cake and shape into a ball. Repeat with remaining cake.
6. Dip a popsicle stick tip into the melted white chocolate and insert into the cake balls. Freeze for at least 30 minutes.
7. In a small bowl, add the 3 tablespoons of water and gelatin. Let bloom for 5 minutes.
8. In a medium saucepan, combine 1/4 cup (60 ml) water, sugar, and condensed milk. Bring to a boil over high heat.
9. Remove the pan from the heat and add the bloomed gelatin. Whisk until well combined.
10. Add the white chocolate to a bowl. Pour the condensed milk mixture through a sieve into the bowl of chocolate and let it sit for 2 minutes to soften the chocolate.
11. Using a emersion blender, blend the chocolate until smooth. Transfer the mixture into a deep container such as a mug.
12. Squeeze light blue, purple, then navy food coloring into the mug or bowl without stirring.
13. Dip the frozen cake pop into the chocolate and twist as you pull up creating a marbled pattern.
14. Stick in a piece of styrofoam and dry the pop completely. Repeat with remaining cake pops.
Enjoy your Galaxy 'Box' Cake Pop!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Cream Cheese Filled Banana Bread?
|
Here's a recipe for Cream Cheese Filled Banana Bread:
Ingredients:
Bread
• 1 large egg
• 1/2 cup light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup butter
• 1/4 cup sour cream, Greek yogurt may be substituted
• 2 teaspoons vanilla extract
• 2 bananas
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pinch salt
Cream Cheese Filling
• 1 large egg
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour
Instructions:
1. In a large bowl, mix the egg, sugars, butter, sour cream, and vanilla. Add the bananas, mash into the mixture.
2. Add flour, baking powder, baking soda, salt, and mix. Set aside.
3. In a large bowl, mix cream cheese, sugar, flour, and egg.
4. Pour half of the bread batter into a 9x5 inch (22cm x 12cm) pan, pour the cream cheese filling, smooth into corners, top with remaining batter.
5. Bake at 350°F / 180°C for about 50 mins. Baking times may vary, so keep an eye on the bread.
6. Allow to cool for 15 mins.
Enjoy your Cream Cheese Filled Banana Bread!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make No-Bake Dulce De Leche Cheesecake.
|
Here's a recipe for No-Bake Dulce De Leche Cheesecake:
Ingredients:
Crust
• 24 chocolate cream cookies
• 1/3 cup butter, melted
Filling
• 15 oz dulce de leche
• 8 oz cream cheese
• 1 tablespoon vanilla extract
• 1 cup heavy cream, whipped
• 8 strawberries, halved, to garnish
Instructions:
1. Crush cookies and mix with butter.
2. Spread mixture over pie pan, pressing down to make a compact crust. Refrigerate crust while making filling.
3. Mix filling ingredients, (dulce de leche, cream cheese, and vanilla extract) until smooth. In a separate bowl whip the heavy milk. Mix whipped cream into filling ingredients.
4. Spread mixture over pie crust.
5. Refrigerate the pie for at least 4 hours or overnight. (If you’re in a hurry, you could also freeze the pie for 1-2 hours.)
6. Top with strawberries, cut, and serve.
Enjoy your No-Bake Dulce De Leche Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Healthier Key Lime Bars.
|
Here's a recipe for Healthier Key Lime Bars:
Ingredients:
Crust
• 3/4 cup almond flour
• 3 tablespoons coconut oil
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1 pinch salt
Filling
• 14 oz cans of coconut milk, chilled overnight
• 1/2 cup lime juice, from about 2 limes
• 1/3 cup honey
• 2 limes, zested
Instructions:
1. Line an 8-inch (20 cm) square baking dish with parchment paper to hang over the edges.
2. Make the crust: in a medium bowl, combine the almond flour, coconut oil, honey, cinnamon, and salt. Mix with a spatula until smooth.
3. Transfer the crust to the baking dish. Use a spatula to smooth the crust into a thin, even layer covering the bottom of the pan. Set aside.
4. Make the filling: open the cans of coconut milk and use a spoon to scoop the thick cream at the top of the can into a medium bowl. Set aside the remaining liquid for another use, such as in smoothies, soups, or sauces.
5. Beat the coconut cream with a hand mixer until very fluffy, about 5 minutes.
6. Add the lime juice and honey. Continue to beat until smooth and fluffy, about 2 minutes.
7. Pour the filling over the crust and use a spatula to smooth out the top.
8. Top with the lime zest.
9. Freeze for at least 2 hours, until the filling has set.
10. Grab the parchment on both sides and lift the frozen bar from the baking dish. You may need to use a knife to release the edges or turn the dish upside down on a cutting board and tap on the bottom to release the block.
11. Quickly cut the block into 16 2-inch (5-cm) square bars.
Enjoy your Healthier Key Lime Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Banana Cream Cheesecake?
|
Here's a recipe for Banana Cream Cheesecake:
Ingredients:
Crust
• 1 1/2 cups graham cracker crumbs
• 1 teaspoon kosher salt
• 1/2 cup butter, melted
Filling
• 16 oz cream cheese, softened
• 1 1/4 cups heavy cream
• 150 g Light & Fit Original Greek Banana Cream yogurt, (5.3-ounce)
• 1/3 cup sugar
• 3/4 teaspoon kosher salt
Topping
• 2 bananas, sliced
• 2 tablespoons chopped roasted peanuts, optional
Instructions:
1. Grease a 9-inch springform pan. Mix together graham cracker crumbs and kosher salt. Stir in melted butter. Crumbs should stick together when pressed. Pour into the springform pan and press crust down into an even layer with the bottom of a measuring cup. Chill for 10 minutes while you make the filling.
2. Use a hand mixer to beat the cream cheese on high speed. Pour in heavy cream and Light & Fit Original Greek Banana Cream yogurt, then beat on high speed until smooth and thick. Add sugar and kosher salt, then beat until soft peaks form and filling is smooth. Pour filling on top of crust and smooth top with a spatula. Refrigerate overnight.
3. Remove cheesecake from springform pan. Shingle sliced bananas over the top. Sprinkle with chopped roasted peanuts, if using.
4. Slice, serve, and enjoy!
Enjoy your Banana Cream Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Pumpkin Pie With Maple Pecan Crumble?
|
Here's a recipe for Pumpkin Pie With Maple Pecan Crumble:
Ingredients:
• 15 oz pumpkin puree, 1 can
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup maple syrup
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 pie crust, prepared
Maple Pecan Crumble
• 1 1/2 cups pecan
• 1/4 cup maple syrup, plus 1 tablespoon
• 1/2 teaspoon salt
Instructions:
1. Preheat oven to 425˚F (215˚C).
2. In a large mixing bowl, combine pumpkin with cinnamon, nutmeg, cloves, ginger, and salt and stir until evenly mixed.
3. Add the eggs, maple syrup, heavy cream, and vanilla. Slowly stir until evenly incorporated.
4. Place the pie crust in a 9-inch (23 cm) pie pan and shape.
5. Carefully pour pie filling into pan.
6. Bake for 15 minutes at 425˚F (215˚C).
7. Reduce heat to 350˚F (175˚C) and bake for 40 minutes.
8. For the crumble, combine pecans, maple syrup, and salt. Stir until well combined.
9. Place pecans on a parchment paper-lined baking tray and bake for 10-12 minutes at 350˚F (175˚C).
10. Once cooled, crush the caramelized pecans in a plastic bag.
11. Add 1 tablespoon of maple syrup to crushed pecans and top cooled pie.
Enjoy your Pumpkin Pie With Maple Pecan Crumble!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Cookies And Cream Bark?
|
Here's a recipe for Cookies And Cream Bark:
Ingredients:
• 40 chocolate sandwich cookies
• 3 1/4 cups white chocolate chip, melted
• 1/4 cup chocolate chips, melted
Instructions:
1. Place the chocolate sandwich cookies inside a plastic bag and use a rolling pin to crush them into small chunks.
2. Add of the crush cookies to the melted white chocolate and mix it together.
3. Transfer the mixture to a parchment paper-lined baking sheet, spreading in an even layer with a spatula.
4. Sprinkle the remaining cookies over the top.
5. Drizzle the chocolate over the bark.
6. Freeze for at least 1 hour.
7. Remove the bark from the freezer and break it into pieces.
Enjoy your Cookies And Cream Bark!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare French-Style Apple Tart (Tarte Tatin)?
|
Here's a recipe for French-Style Apple Tart (Tarte Tatin):
Ingredients:
• 1 sheet puff pastry, thawed
• 1.5 kg apple, preferably Honeycrisp or Granny Smith
• 3 tablespoons water
• 1/2 cup sugar
• 3 tablespoons unsalted butter
• vanilla ice cream, for serving
Instructions:
1. Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
2. Peel and quarter the apples, using a spoon or melon baller to remove the cores.
3. Preheat oven to 375°F (190°C).
4. In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
5. Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
6. Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
7. Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
8. Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
9. Slice and serve with vanilla ice cream.
Enjoy your French-Style Apple Tart (Tarte Tatin)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Chocolate Almond Braid?
|
Here's a recipe for Chocolate Almond Braid:
Ingredients:
• puff pastry
• 1 bar chocolate, your favorite
• egg wash
• 1/2 cup crushed nuts, we used almonds
Instructions:
1. Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
2. Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
3. Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
4. Bake at 415°F (213°C) for 25 minutes or until golden brown.
Enjoy your Chocolate Almond Braid!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Banana Pudding?
|
Here's a recipe for Banana Pudding:
Ingredients:
• 2 ripe bananas, peeled
• 3 egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 teaspoon vanilla
• 2 cups milk
To Serve
• vanilla wafer
• whipped cream
Instructions:
1. Place the bananas, egg yolks, sugar, cornstarch, vanilla and milk into a blender and blitz until smooth.
2. Transfer mixture to a saucepan and cook over medium heat until thick stir constantly for about 8-10 minutes.
3. Pour mixture into a heat safe bowl, cover and chill for at least 4 hours
4. To serve, scoop a few spoonfuls of pudding into a serving glass. Add one layer of vanilla wafers, then whipped cream. Repeat.
5. Serve or allow to sit in the fridge for up to 4 hours.
Enjoy your Banana Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook S’mores Cookies?
|
Here's a recipe for S’mores Cookies:
Ingredients:
• 16.5 oz cookie dough
• 1/2 cup mini marshmallow
• 1/2 cup graham cracker, broken into small chunks
Instructions:
1. Preheat oven to 325°F (160°C).
2. Combine the cookie dough, marshmallows, and graham crackers until evenly distributed.
3. Using an ice cream scoop, place 6 scoops of dough on a parchment paper-lined baking sheet.
4. Bake for 14 minutes.
Enjoy your S’mores Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Tiramisu Cheesecake?
|
Here's a recipe for Tiramisu Cheesecake:
Ingredients:
• 20 large ladyfingers
• 1 cup coffee
• 16 oz cream cheese
• 16 oz mascarpone cheese
• 1 tablespoon vanilla extract
• 1 cup milk, hot
• 1/2 cup sugar
• 4 teaspoons gelatin
• 2 tablespoons cocoa powder
Instructions:
1. Dip the ladyfingers in coffee.
2. In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
3. Freeze until the ladyfingers are frozen.
4. In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
5. Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
6. Pour the milk mixture through a sieve into the bowl of cream cheese.
7. Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
8. Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
9. Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
10. Refrigerate for 2 hours or until firm.
11. Dust the top with cocoa powder.
Enjoy your Tiramisu Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Gingerbread Houses?
|
Here's a recipe for Gingerbread Houses:
Ingredients:
House
• 5 cups all purpose flour
• 1 teaspoon baking soda
• 3 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• nonstick cooking spray, for greasing
• 1 cup vegetable shortening
• 1 cup granulated sugar
• 1 cup molasses
Royal Icing
• 4 large egg whites
• 1 teaspoon cream of tartar
• 6 cups powdered sugar, sifted
• water, as needed
Instructions:
1. Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment paper.
2. In a large bowl, sift together the flour, baking soda, ginger, nutmeg, cinnamon, and salt. Set aside.
3. Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch oven) with nonstick spray. This will ensure the dough doesn’t stick to the pot as you turn it out.
4. Melt the shortening in the greased pot over medium heat. Add the molasses and sugar, bring to a boil, then turn off the heat.
5. Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at a time, making sure to fully incorporate each addition before adding more. You’ll have some of the flour mixture left over.
6. Dust a work surface with some of the remaining flour mixture. Carefully turn the dough out onto the floured surface and work in the flour mixture. (You don’t want the dough to be too crumbly. You may have some flour mixture left over, which can be used for rolling out the dough.)
7. Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log and cut into 3 portions, 1 piece slightly larger than the others for the roof.
8. Set aside the smaller pieces of dough in the pot (it still should be warm, but not hot), cover with plastic wrap, and put the lid on. You’ll want to work with the dough while it’s warm as it tends to harden at room temperature. If it hardens, simply microwave for about 30 seconds.
9. On the floured surface, roll out the larger piece of dough to a rectangle about 1/2-inch (1 1/4 cm) thick. Using a house template, cut the 2 pieces of the roof and set on a prepared baking sheet, spacing about 1 inch apart as the dough will expand while baking.
10. Roll out the rest of the dough and cut out the front, back, and sides of the house using the templates. Place on a baking sheet.
11. Wrap the leftover dough in plastic wrap and store at room temperature for up to 1 day. Microwave to soften and roll out to make decorations for the house or another gingerbread creation.
12. Bake the gingerbread house pieces for 12-15 minutes, until they have hardened and baked through. Let cool completely.
13. Make the royal icing: In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until frothy. Gradually add the powdered sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE: The icing is used for gluing the house together. It’s very thick. To use the icing for decorating, add about 1 teaspoon of water at a time to thin the icing to your desired consistency.
14. Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces side by side with the underside up (and the eventual exposed part of the roof down). “Glue” a cut piece of a paper shopping bag across these two pieces with royal icing. Place two small glass bowls on either side of this upside-down roof to prop the pieces up into a “V” shape. Let dry completely. When assembling, this will help ensure that your roof doesn’t slip down the sides of the house.
15. Decorate the house with more royal icing and your desired decorations.
Enjoy your Gingerbread Houses!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Box Brownie Cookies (Brookies).
|
Here's a recipe for Box Brownie Cookies (Brookies):
Ingredients:
• 1 box brownie mix
• 2 eggs
• 1/3 cup oil
• 16.5 oz cookie dough, 1 tube
Instructions:
1. Preheat oven to 325°F (160°C).
2. Combine the brownie, eggs, and oil until a sticky dough forms.
3. Take an even amount of cookie dough and brownie dough and roll them into a golf ball-sized sphere. Repeat with the remaining dough.
4. Place 6 balls on a parchment paper-lined baking sheet.
5. Bake for 14 minutes.
Enjoy your Box Brownie Cookies (Brookies)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Blood Orange Chocolate Olive Oil Cake?
|
Here's a recipe for Blood Orange Chocolate Olive Oil Cake:
Ingredients:
Cake
• 5 blood oranges
• 1/2 cup olive oil, plus more for greasing
• 1 1/2 cups all purpose flour
• 2/3 cup dark cocoa powder, unsweetened
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups organic sugar
• 1 cup filtered water
• 1 1/2 teaspoons white vinegar
Glaze
• 1 cup powdered sugar
• 1/4 cup pistachio, raw, roughly chopped
Instructions:
1. Zest all 5 blood oranges and divide between 3 separate small bowls: 2 bowls should contain the zest of 1 orange each, and 1 bowl should contain the zest of 3 oranges. Set aside the 2 bowls with less zest for later use.
2. Add the olive oil to the bowl with the zest of 3 oranges. Set aside for 30-60 minutes to infuse.
3. Juice 3 of the oranges and set aside 3 tablespoons of juice for the glaze. Reserve the remaining orange juice in a liquid measuring cup. You should have about 1/2 cup. (120 ML)
4. Preheat the oven to 350˚F (180˚F).
5. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
6. Add the sugar, blood orange olive oil (with the zest), 1/2 cup (120 ml) of the blood orange juice, water, and white vinegar. Whisk until the batter is smooth with no lumps.
7. Lightly grease the bottom and sides of an 8-9-inch (20-22 cm) round cake pan with olive oil, and place a parchment round in the bottom of the pan. (To make the parchment round, tear off an 18 x 13-inch (45x33 cm) piece of parchment paper. With a long edge closest to you, fold down the top right corner to meet the bottom edge. Press down on the long side of the triangle to flatten, then turn so that side is facing you and fold in half, bringing the points together. Turn again so the long side of the new triangle is on top and fold in half twice more. Flip the cake pan upside down and hold the pointy end of the triangle at the center of the pan. Trim the excess parchment that extends past the edge of the pan. Flip the pan, unfold the triangle, and place the parchment round in the bottom).
8. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean.
9. While the cake bakes, prepare the toppings: Cut the top and the bottoms off the 2 remaining zested oranges. Using a paring knife, carefully remove the skin and pith from the oranges until you are left with just the flesh. Turn each orange on its side and cut into 1/4-inch (6 mm) wide rounds. Place the rounds between 2 paper towels to blot some of the excess juice. This will allow them to stick to the glaze more effectively.
10. Make the glaze: Sift the powdered sugar into a medium bowl. Add the reserved zest of 1 orange, and the remaining 3 tablespoons of blood orange juice. Whisk into a glaze. It should be thick, but spreadable.
11. Remove the cake from the oven. Let cool in the pan for 10 minutes, then flip onto a wire rack set over a baking sheet to cool completely.
12. Once the cake has cooled, pour the glaze over the cake, letting it drip down the sides. Decorate the top with the orange slices, pistachios, and remaining orange zest.
Enjoy your Blood Orange Chocolate Olive Oil Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chiffon Cake.
|
Here's a recipe for Chiffon Cake:
Ingredients:
Batter
• 7 large eggs, seperated
• 3/4 cup cold water
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 tablespoon lemon zest
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 1/2 cups sugar, divided
• 1 teaspoon salt
• 1/2 teaspoon cream of tartar
Buttercream Frosting
• 1 cup butter, 2 sticks, softened
• 1 cup sugar
• 1 cup evaporated milk
• seasonal fruit, such as berries, for decoration
Instructions:
1. Preheat the oven to 325˚F (160˚C).
2. In a medium bowl, combine the egg yolks, water, oil, vanilla, and lemon zest. Whisk well to combine.
3. Sift the flour and baking powder into a separate medium bowl. Add 3/4 cup (150 grams) of sugar and salt and whisk to combine.
4. Pour the wet ingredients into the dry ingredients and whisk well.
5. In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until foamy. Gradually add the remaining sugar and beat until soft peaks form and the egg whites are glossy.
6. Pour the egg yolk batter into the egg whites and fold to combine with a spatula.
7. Divide the batter between 2 ungreased 8.5-inch (21 cm) round cake pans (not greasing will help the chiffon cakes rise).
8. Bake for 40-50 minutes, then increase the temperature to 350˚F (180˚C) and bake for 10-15 minutes more, or until a toothpick inserted in the center of a cake comes out clean.
9. While the cakes are baking, make the buttercream frosting: combine the butter and about half of the sugar in a large bowl and cream with a hand mixer until combined. Add the rest of the sugar and beat to incorporate. With the mixer running, slowly add the evaporated milk and beat until smooth.
10. Remove the cakes from the oven and cool the cake upside down. Once cool to the touch, sliding an offset spatula around the edges to release the cakes from the pans.
11. Cut off the tops of the cakes so the surfaces are flat and smooth.
12. Set 1 cake on a cake platter or serving dish. Spread buttercream over the top of the cake with an offset spatula and sprinkle with some seasonal fruit. Cover the fruit with buttercream.
13. Place the other cake on top. Spread buttercream over the top, keeping the sides exposed, and decorate with seasonal fruit and edible flowers.
Enjoy your Chiffon Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Caramel Pretzel Chocolate Chip Cookies?
|
Here's a recipe for Caramel Pretzel Chocolate Chip Cookies:
Ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups pretzel twist, plus more for topping
• 1 1/2 cups chocolate chips
• 1 1/2 cups caramel candy, unwrapped
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
4. Add the eggs, 1 at a time, beating to incorporate before adding the next.
5. Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
6. Add the pretzels to a zip-top bag and crush with a rolling pin.
7. Fold in the chocolate chips and crushed pretzels until evenly combined.
8. Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
9. Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
10. Bake for 8-10 minutes, then remove from the oven.
11. While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
Enjoy your Caramel Pretzel Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Mixed Berry Frozen Yogurt?
|
Here's a recipe for Mixed Berry Frozen Yogurt:
Ingredients:
• 1 cup frozen blueberry
• 1 cup frozen strawberry
• 1 cup frozen raspberry
• 1 cup vanilla yogurt
• 3 tablespoons honey
Instructions:
1. Combine all ingredients in a food processor until smooth.
2. Transfer to an 8x8-inch (20x20 cm) glass dish.
3. Freeze for at least 2 hours.
Enjoy your Mixed Berry Frozen Yogurt!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Double Fudge Irish Cream Cookies?
|
Here's a recipe for Double Fudge Irish Cream Cookies:
Ingredients:
• 1 cup butter, softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 8 tablespoons irish cream
• 2 2/3 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon instant coffee powder
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon salt
• 1 cup white chocolate chip
• 1/2 cup milk chocolate chips
Instructions:
1. Cream butter, sugar, eggs and vanilla until fluffy.
2. Add in Irish Cream and mix.
3. Add flour, cocoa powder, instant coffee, baking soda and salt and mix until combined.
4. Fold in chocolate chips. Refrigerate dough for 4-6 hours.
5. Roll into balls.
6. Set on a baking sheet. Bake at 350˚F (175˚C) for 10 minutes
Enjoy your Double Fudge Irish Cream Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Ice Cream Sandwich Cake?
|
Here's a recipe for Ice Cream Sandwich Cake:
Ingredients:
• 12 ice cream sandwiches
• 2 pt chocolate ice cream, softened
• 8 oz whipped topping, 1 container
• 12 sandwich cookies, crushed
Instructions:
1. In an 8x8-inch (20x20 cm) square baking dish, place a layer of ice cream sandwiches in aluminum foil-covered dish.
2. Top layer of sandwiches with a layer of chocolate ice cream.
3. Add another layer of ice cream sandwiches, and another layer of chocolate ice cream.
4. Freeze for 1 hour.
5. Crush sandwich cookies in a resealable bag.
6. For the icing, combine the crushed sandwich cookies and whipped topping until well mixed.
7. Cover frozen cake with topping.
8. Garnish with more crushed sandwich cookies and serve immediately or freeze.
Enjoy your Ice Cream Sandwich Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Pumpkin Spice Donut Holes.
|
Here's a recipe for Pumpkin Spice Donut Holes:
Ingredients:
• 2 cups flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• 1 teaspoon salt
• 1 1/4 cups pumpkin puree
• 1 egg
• 2 tablespoons melted butter
• oil, for frying
Topping
• 3/4 cup sugar
• 3 tablespoons pumpkin pie spice
Instructions:
1. Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and 1/2 tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
2. In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
3. In a separate bowl, mix together pumpkin puree, egg, and butter.
4. Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
5. Heat oil in a frying pan to 325˚F (160˚C).
6. While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
7. Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
8. Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
Enjoy your Pumpkin Spice Donut Holes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chocolate-covered Strawberries 4 Ways.
|
Here's a recipe for Chocolate-covered Strawberries 4 Ways:
Ingredients:
• 1 lb fresh strawberry
• 1 cup white chocolate
• 1 cup milk chocolate, or dark
• 2 tablespoons coconut oil
• 1 1/2 cups crushed peanut
• 1 1/2 cups chocolate cookie crumb
Instructions:
1. To make Striped Strawberries, melt 1 tablespoon of coconut oil with chocolate chips, repeat with the white chocolate chips.
2. Insert toothpick into the top of a strawberry.
3. Coat strawberry entirely in chocolate, alternating between white and dark.
4. Chill strawberries for about 15 minutes or until hardened.
5. For white chocolate strawberries drizzle dark chocolate over the top in a quick back and forth motion. For dark chocolate strawberries, do the same with white chocolate drizzle.
6. Chill once more for 15 minutes or until hardened.
7. To make Peanut Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Put peanuts in a bag and smash with rolling pin or cast-iron pan until they are crumbly.
8. Coat strawberry entirely in chocolate, alternating between white and dark.
9. Dip strawberry, while the chocolate is still warm, into a bowl of nuts.
10. Chill once more for 15 minutes or until hardened.
11. To make Cookie-Coated Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry. Separate chocolate sandwich cookies in a bag and smash with rolling pin or cast iron pan until they are crumbly.
12. Coat strawberry entirely in chocolate, alternating between white and dark.
13. Dip strawberry, while the chocolate is still warm, into a bowl of cookie crumbs.
14. Chill once more for 15 minutes or until hardened.
15. To make Tuxedo Strawberries. Melt 1 tablespoon of coconut oil with the chocolate chips, repeat with the white chocolate chips. Insert toothpick into the top of a strawberry.
16. Coat strawberries entirely in white chocolate.
17. Chill strawberries for about 15 minutes or until hardened.
18. To form the tuxedo, dip one side of the white chocolate coated strawberry into dark chocolate at an angle, going to the top of white chocolate coating. Repeat on the other side, leaving a white “V” in the center of the strawberry.
19. With a toothpick, draw a bowtie and buttons with remaining melted dark chocolate.
20. Chill once more for 15 minutes or until hardened.
Enjoy your Chocolate-covered Strawberries 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Grandma Bonnie’s Dream Cookies?
|
Here's a recipe for Grandma Bonnie’s Dream Cookies:
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon baker's ammonia
• 1 cup unsalted butter, high-quality, cubed, and softened
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• additional topping, chocolate chips, whole almonds, or raisins
Instructions:
1. Preheat the oven to 275˚F (135˚C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, salt, and baker’s ammonia.
3. In a separate medium bowl, cream together the butter and sugar with an electric hand mixer on low speed until light and fluffy, about 2 minutes.
4. Add the vanilla and continue beating until fully combined.
5. Add the dry ingredients to the wet ingredients and beat to incorporate.
6. Roll about 1 ounce of dough at a time in your hands to make walnut-sized balls. They will be small, about 1/2 inch (1 1/4 cm) wide. Place the balls of dough on the prepared baking sheets, leaving about 1 inch (2 1/2 cm) of space between each cookie. Using a flat-bottomed measuring cup, gently press down on the cookies to flatten.
7. Top each cookie with 3 chocolate chips, a single almond, or raisins.
8. Bake the cookies for 30 minutes, or until the bottoms are light golden brown and the edges are crispy.
Enjoy your Grandma Bonnie’s Dream Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chocolate Peanut Butter Banana "Ice Cream"?
|
Here's a recipe for Chocolate Peanut Butter Banana "Ice Cream":
Ingredients:
• 3 bananas, cut into coins and frozen
• 2 tablespoons creamy peanut butter
• 1 tablespoon cocoa powder
• 1/4 cup milk, of choice
Instructions:
1. Cut bananas into coins and place in freezer in a sealable bag. Freeze overnight or until solid.
2. Place all ingredients into a food processor or blender and blend until smooth.
3. Pour contents into a loaf or small pan.
4. Freeze one hour or until solid.
Enjoy your Chocolate Peanut Butter Banana "Ice Cream"!
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https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
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