INSTRUCTION
stringlengths 19
114
| RESPONSE
stringlengths 248
7.96k
| SOURCE
stringclasses 1
value |
|---|---|---|
Tell me how to make Rainbow Cereal Cheesecake.
|
Here's a recipe for Rainbow Cereal Cheesecake:
Ingredients:
• 10 oz marshmallow
• 3 tablespoons butter
• 6 cups fruit flavored rice cereal, divided
• nonstick cooking spray, for greasing
• 16 oz cream cheese, room temperature
• 2 tablespoons lemon juice
• 2 cups heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup sugar
Instructions:
1. In a large bowl, combine the marshmallows and butter. Microwave for 2 minutes, stirring after 1 minute. Add 5 cups of cereal and stir until full mixed. Spoon into the bottom of a greased 8-inch springform pan, pressing down around the edges to create a smooth surface. Transfer to the refrigerator to chill for about 20 minutes.
2. In a large bowl, whisk the cream cheese and lemon juice until combined. Add the cream, vanilla, and sugar and mix until smooth and silky with soft peaks.
3. Pour the cream cheese mixture on top of the rice cereal and marshmallow base, using a spatula to smooth the top. Chill for at least 3 hours.
4. Release the springform and decorate the top of the cake with the remaining cup of rice cereal. Slice and serve.
Enjoy your Rainbow Cereal Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Gâteau Invisible (Invisible Apple Cake)?
|
Here's a recipe for Gâteau Invisible (Invisible Apple Cake):
Ingredients:
Gâteau Invisible
• 2 lb apple, such as Fuji or Pink Lady
• 2 eggs
• 1/2 cup sugar
• 1/2 cup milk
• 1 tablespoon butter, melted
• 3/4 cup all-purpose flour
• sliced almond, to taste
Butter Caramel Sauce
• 1/2 cup sugar
• 1 tablespoon butter
• 1/2 cup heavy cream
Instructions:
1. Make the Gâteau Invisible: Peel the apples and remove the cores. Slice them very thinly.
2. Preheat the oven to 350˚F (180˚C).
3. In a medium bowl, whisk the eggs and sugar until pale. Add the milk and melted butter and mix well.
4. Sift in the flour and combine. Add the sliced apples. Using a rubber spatula, coat the apples well with the batter.
5. Spoon the apples into a parchment paper-lined loaf pan, then pour over the remaining batter. Top with sliced almonds.
6. Bake for 40 minutes. Cover with a foil and bake another 10 minutes.
7. Let cool, then remove the cake from the pan.
8. Make the butter caramel sauce. In a microwave-safe bowl, add the sugar and butter. Microwave 2 minutes or until sugar turns dark brown. Using oven mitts, very carefully take the bowl from the microwave. The bowl and sugar will be extremely hot so be careful when you are handling them.
9. Immediately add the cream and whisk well with a metal spoon or whisk (this will splatter a bit, but keep stirring!).
10. Pour the caramel over the cake and serve.
Enjoy your Gâteau Invisible (Invisible Apple Cake)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Delicious Pie Bar: Cloud Candy Pie?
|
Here's a recipe for Delicious Pie Bar: Cloud Candy Pie:
Ingredients:
• 24 graham crackers, crushed
• 12 tablespoons unsalted butter, melted
• 5 oz instant vanilla pudding mix
• 2 1/2 cups heavy cream
• 1/2 cup chocolate candy pieces
• whipped cream, for serving
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the graham cracker crumbs and butter until fully incorporated.
3. Pour the crumbs into the prepared baking sheet and press firmly in an even layer. Transfer to the refrigerator to firm, about 1 hour.
4. In the bowl of a stand mixer fitted with the whisk attachment, combine the pudding mix and heavy cream and whip until light and fluffy, about 5 minutes.
5. Spread the pudding over the crust and top with the candy pieces.
6. Slice into 12 bars and serve with a dollop of whipped cream.
Enjoy your Delicious Pie Bar: Cloud Candy Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 4 Ingredient Berries & Cream Hand Pies?
|
Here's a recipe for 4 Ingredient Berries & Cream Hand Pies:
Ingredients:
• 1/3 cup berry jam
• 8 oz cream cheese, softened
• 2 pie crusts
• 1 egg
• 1 tablespoon water, plus extra for crimping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the pie crust on a cutting board, and cut out circle shapes using the top of a coffee cup. Collect scrap pieces, and roll out again to stamp out more shapes, making 12-14 circles total.
3. Fill half the circles with a tablespoon of the cream cheese, followed by a heaping teaspoon of jam.
4. Using your finger, lightly wet the edges of the cut rounds with water.
5. Cover the tops with the remaining circles, pressing the two dough halves together. Crimp edges with a fork to seal.
6. In a bowl, beat the egg with water. Brush the tops of the pies with the egg wash.
7. Use a small, sharp knife to cut a ventilation hole, or slit into the top of the pies.
8. Arrange the pies on a parchment paper-lined baking sheet.
9. Bake for 15-20 minutes until golden brown. Allow to cool completely before serving.
Enjoy your 4 Ingredient Berries & Cream Hand Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Mini Victoria Sponges.
|
Here's a recipe for Mini Victoria Sponges:
Ingredients:
• 1 1/2 cups self-raising flour
• 1 cup caster sugar
• 2 sticks butter
• 2 teaspoons baking powder
• 4 eggs
• 1/3 cup strawberry jam
• 1 1/2 cups whipped cream
• icing sugar, to serve
Instructions:
1. Preheat oven to 160°C (325˚F).
2. Mix the flour, sugar, softened butter, baking powder, and eggs in a bowl until smooth, using a hand mixer.
3. Grease a muffin tin and fill each hole about 3/4 of the way up with the cake mixture.
4. Bake for 25 minutes until golden and springy. Allow to cool.
5. Cut sponges in half and spread jam on the bottom half. Pipe a spot of whipped cream in the centre, then in a circle around that.
6. Place the top half back on and sprinkle with icing sugar.
Enjoy your Mini Victoria Sponges!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Mississippi Mud Pie?
|
Here's a recipe for Mississippi Mud Pie:
Ingredients:
Crust
• nonstick cooking spray, for greasing
• 30 chocolate wafer cookies, crushed
• 8 tablespoons unsalted butter, melted and cooled
Brownie Layer
• 8 oz dark chocolate, 70-80% cacao, coarsely chopped
• 16 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 cup dark brown sugar, packed
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 4 large eggs
• 1 cup all purpose flour
Chocolate Pudding Layer
• 3/4 cup granulated sugar
• 1/3 cup unsweetened cocoa powder, not dutch-processed, plus more for garnish
• 1/3 cup all purpose flour
• 1/2 teaspoon kosher salt
• 2 large egg yolks
• 2 cups whole milk
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
To Finish
• 1 cup heavy cream, chilled
Instructions:
1. Make the crust: Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) springform pan with nonstick spray and line the sides with a strip of parchment paper, trimming it flush with the top of the pan.
2. In a large bowl, stir together the cookie crumbs and melted butter until the crumbs are evenly moistened. Transfer the crumbs to the prepared pan and use the bottom of a measuring cup to press them into an even layer over the bottom of the pan. Set the pan aside while you make the brownie layer.
3. Make the brownie layer: In a large glass bowl, combine the chocolate and butter and microwave on high power, 30 seconds or until melted and smooth.
4. In a separate large bowl, whisk together the granulated sugar, brown sugar, salt, vanilla, and eggs until lightened in color and foamy, about 1 minute. Pour in the melted chocolate mixture and whisk until smooth. Add the flour and stir until just combined.
5. Pour the batter over the crust in the pan and smooth out the top with a rubber spatula. Bake until a toothpick inserted halfway between the center and the edge comes out clean, about 40 minutes.
6. Meanwhile, make the pudding layer: In a medium saucepan, whisk together the granulated sugar, cocoa powder, flour, and salt until combined. Add the egg yolks and a splash of the milk and stir until it the mixture forms a thick, smooth paste. Add the remaining milk and whisk until smooth. Set the pan over medium heat and cook, stirring continuously, until the mixture starts to bubble and thicken, 8-10 minutes. Remove the pan from the heat, and add the butter and vanilla and stir until the butter has melted and the mixture is smooth and well combined.
7. When the brownie layer is ready, transfer the pan to a wire rack, pour the warm pudding over the brownie layer, and smooth out the top with a rubber spatula. Let cool to room temperature, about 1 hour. Cover and refrigerate for at least 4 hours, or up to 1 day.
8. When ready to serve, whisk the chilled cream in a medium bowl until it forms stiff peaks.
9. Remove the pie from the refrigerator. Remove the outer ring of the springform pan, then peel away and discard the strip of parchment paper and set the pie on a serving plate. Spread the whipped cream over the top of the pie, and dust with additional cocoa powder. Serve the pie chilled.
Enjoy your Mississippi Mud Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chocolate Rainbow Surprise 'Box' Cake?
|
Here's a recipe for Chocolate Rainbow Surprise 'Box' Cake:
Ingredients:
• 1 box chocolate cake mix, plus corresponding ingredients - eggs, oil, water
• 1 box white cake mix, plus corresponding ingredients - eggs, oil, water
• food coloring
• 16 oz cake frosting
Instructions:
1. Prepare Chocolate and White Cake Mixes according to directions on the box.
2. NOTE: It is recommended that you use the same brand of cake mix for each, and ensure they share a similar bake time.
3. Divide prepared White Cake Batter into 4 separate bowls. Use food coloring to create vivid Red, Yellow, Green, and Blue Batter.
4. In a greased bundt pan, spoon about 1/3 of the prepared Chocolate Cake Mix onto the bottom. Using a tablespoon, carefully spoon a thin ring of Red Cake Batter on top of the chocolate layer - being careful to keep it centered and ensure it does not spread to the edge of the pan.
5. Repeat with Yellow, Green, and Blue Batter, carefully spooning each on top of the previous. Finish by carefully covering the colored layers with an additional 1/3 of the Chocolate Cake Mix (leaving about 1/3 extra so as not to overfill the pan).
6. Bake in a preheated oven for 35 minutes at 350°F (175°C). Remove from oven and allow cake to cool.
7. Turn out onto a plate and decorate.
Enjoy your Chocolate Rainbow Surprise 'Box' Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Mint Chocolate Chip Cheesecake Brownie Cups.
|
Here's a recipe for Mint Chocolate Chip Cheesecake Brownie Cups:
Ingredients:
Cheesecake:
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon mint extract
• 4 drops green food coloring
• 1 cup mini chocolate chips
Brownie:
• 1/2 cup flour
• 1 cup sugar
• 1/3 cup dark cocoa powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, melted
• 2 eggs
Instructions:
1. Preheat oven to 350°F (180°C)
2. For the cheesecake, in a bowl, beat the cream cheese until smooth.
3. Add sugar, egg, mint extract, and food coloring, and beat until smooth.
4. Fold in the chocolate chips. Set aside.
5. For the brownie, in a separate bowl, whisk the dry ingredients until combined.
6. Add the butter and eggs, and beat until smooth.
7. To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
8. Bake 25 - 30 min.
Enjoy your Mint Chocolate Chip Cheesecake Brownie Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Valentine's Day Red Velvet Truffles?
|
Here's a recipe for Valentine's Day Red Velvet Truffles:
Ingredients:
• 1 box red velvet cake mix, prepared according to instructions
• 8 oz cream cheese, softened
• 16 oz white chocolate chips
• topping of your choice
Instructions:
1. Prepare red velvet cake according to instructions on box.
2. In a bowl, crumble the red velvet cake.
3. Mix in cream cheese until smooth.
4. Roll into 1- to 2-Tbsp.-sized balls, and chill.
5. Melt the white chocolate.
6. Roll the balls in the chocolate to coat evenly. Set aside.
7. Decorate! Let the chocolate harden before serving.
Enjoy your Valentine's Day Red Velvet Truffles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Easy Homemade Chocolate Doughnuts?
|
Here's a recipe for Easy Homemade Chocolate Doughnuts:
Ingredients:
• 1/2 cup dark chocolate
• 3/4 cup butter
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 tablespoon vanilla extract
• 5 eggs
• 1/2 cup chocolate, melted
• 1/4 cup sprinkles
Instructions:
1. Melt the chocolate and butter together in a saucepan over a medium heat.
2. Stir in the cocoa powder, sugar, and vanilla extract.
3. Take off the heat and whisk in the eggs one at a time.
4. Tear off a piece of greaseproof paper and scrunch into a small ball.
5. Pre-heat the oven to 350°F (180°C).
6. Place the the paper balls in the centre of each hole in a muffin tin. Pour the chocolate doughnut mixture in the muffin tin holes, circling around the paper balls and being careful not to cover them.
7. Bake in the oven for 8-10 minutes.
8. 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.
9. Dip in some melted chocolate, followed by some sprinkles.
Enjoy your Easy Homemade Chocolate Doughnuts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chocolate Snack Cupcakes?
|
Here's a recipe for Chocolate Snack Cupcakes:
Ingredients:
Cupcakes
• 1 1/2 cups all-purpose flour
• 3/4 cup cocoa powder
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 cup warm water
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract
Marshmallow Filling
• 1 cup heavy cream
• 1 cup marshmallow cream
Ganache
• 1 cup semi-sweet chocolate chips
• 2/3 cup heavy cream
Icing
• 1 cup powdered sugar
• 1 tablespoon milk
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Sift the flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk to combine.
3. Add the warm water, buttermilk, eggs, and vanilla and whisk until combined.
4. Line 2 muffin tins with paper liners.
5. Scoop the batter into prepared muffin tins, filling each cup a little more than halfway.
6. Bake for about 20 minutes, until the tops of the cupcakes spring back when gently pressed. Let cool completely.
7. Make the marshmallow filling: In a medium bowl, whip the heavy cream with an electric hand mixer until soft peaks form. Add the marshmallow cream and whip until stiff.
8. Transfer the filling to a piping bag fitted with a medium round tip or a zip-top bag with a corner snipped off.
9. Use the end of a whisk or another utensil to push down the center of each cupcake.
10. Pipe the filling into the cupcakes, leveling off the tops if needed. Freeze for 15 minutes while you make the ganache and icing.
11. Make the ganache: Add the chocolate chips and heavy cream to a medium microwave-safe bowl. Microwave in 30-second increments, until melted. Mix together until smooth.
12. Make the icing: In a medium bowl, stir together the powdered sugar and milk until smooth. The icing should fall off the spatula in ribbons. If it is too thin, add a bit more powdered sugar.
13. Transfer the icing to a piping bag fitted with a small tip or a zip-top bag with a corner snipped off.
14. Dip the top of each cupcake in the ganache, then set aside to dry for 10 minutes.
15. Pipe icing curls across the center of the cupcakes and let dry for 15 minutes at room temperature.
Enjoy your Chocolate Snack Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Strawberry Chocolate Mousse?
|
Here's a recipe for Strawberry Chocolate Mousse:
Ingredients:
• 6 oz dark chocolate, 72% is best
• 1/2 cup low fat milk
• 1 teaspoon pure vanilla extract
• 1 pinch salt
• 1 cup greek yogurt
• 8 strawberries
Instructions:
1. In a small saucepan, heat milk on medium-low heat until scalding around 180˚F (82˚C). Do not boil the milk.
2. Pour hot milk over chocolate.
3. Add vanilla and salt. Let it stand for 3 minutes to soften.
4. Whisk together until fully incorporated. Let cool.
5. Add yogurt. Whisk together until fully incorporated.
6. Layer chocolate in the bottom of 2 cups followed by strawberries. Repeat until the glasses are full.
Enjoy your Strawberry Chocolate Mousse!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Brownie Fudge Pudding.
|
Here's a recipe for Brownie Fudge Pudding:
Ingredients:
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1 egg yolk
• 1 teaspoon vanilla extract
• 3/4 cup plain flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup dark chocolate chip
• 1/4 cup white chocolate chip
• whipped cream, to taste
Instructions:
1. Preheat the oven to 350˚F (180°C).
2. Whisk the brown sugar and butter in a bowl.
3. Whisk in the egg and vanilla.
4. Fold in the flour, cocoa powder, baking soda, and salt.
5. Stir in the chocolate chips.
6. Divide the batter between 4 ramekins, or any other oven-proof pots you may have lying around in the kitchen.
7. Bake for 15 minutes, or until cooked but still fudgey inside.
8. Serve with whipped cream.
Enjoy your Brownie Fudge Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 8 Desserts In 1 Pan?
|
Here's a recipe for 8 Desserts In 1 Pan:
Ingredients:
• 2 cups chocolate chip cookie dough
• 2 cups cookie dough, m&m
• 2 cups brownie mix, prepared with half of the recommended water
• 8 sheets graham cracker
• 4 oz chocolate
• 1 cup mini marshmallows
• 3 sheets pie crust
• 2 cups apple pie filling
• 2 cups pumpkin pie filling
• 2 cups banana bread batter
• 2 cups cheesecake batter
• half sheet pan, 18 x 13 inch (45 x 33 cm)
Instructions:
1. Spray a baking tray with cooking spray, then line it with a piece of parchment that extends past the sides. These will be the handles to lift out the dessert.
2. Visually dividing the pan into 8 equal rectangles, shape the chocolate chip cookie dough into a flat, even, rectangular shape that fits the divided section in the top left corner, making sure the edges are as straight and sharp as possible.
3. Shape the m&m cookie dough into a similar rectangle in the section diagonally across from the chocolate chip cookie dough.
4. Break the graham cracker sheets along their seams into pieces that are just as long as the cookie dough rectangles. Press them to form a wall in the bottom left section.
5. Place 2 full graham cracker sheets in bottom of the section.
6. Layer the chocolate evenly on top.
7. Spread the marshmallows across the chocolate.
8. In the section directly to the right of the chocolate chip cookie dough, carefully spread the brownie batter into a similar rectangular shape.
9. Roll two of the pie crusts together with about a 3-inch (8 cm) overlap, then trim it into a rectangle.
10. Preheat oven to 300°F (150°C).
11. On the far right side of the pan, lay the rectangular sheet of pie crust over where the 2 rightmost sections would be. Press the pie crust into the edges of the pan, then trim off any excess that goes beyond the pan.
12. Place a double layer strip of pie crust in the middle, creasing the dough near the bottom into the pie crust that was laid down in order to help it stick and stay up.
13. Seal off the left exposed edge of the pie crust with another double strip of pie crust. You should now have 2 rectangles completely enclosed in pie crust.
14. If the brownie mix has spread a little bit, push it back into its original rectangular shape.
15. Add the apple pie filling to the bottom right square.
16. Add the pumpkin pie filling to the top right square.
17. Immediately spread the banana bread batter into the section between the brownie and the pie crust.
18. Breaking another graham cracker sheet into pieces, form another wall along the bottom of the banana bread rectangle and the right of the m&m cookie dough.
19. Lay down 2 more sheets of graham crackers inside that rectangle to form a base, then evenly spread the cheesecake batter on top.
20. Bake for 1 hour.
21. Cool completely, then slowly and carefully lift the entire dessert out using the parchment paper handles. Immediately transfer to a large cutting board.
22. Make 8 evenly-spaced slices vertically and 4 slices horizontally, creating bars that are have 1, 2, or 4 flavors.
Enjoy your 8 Desserts In 1 Pan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Geode Cake?
|
Here's a recipe for Geode Cake:
Ingredients:
• 1 white cake, or cake of your choice
• 5 lb fondant
• 4 cups buttercream frosting
• white rum, or vodka
• 1 tablespoon black food coloring
• piping gel
• rock candy, ranging from white to dark teal/blue, or colors of your preference
Instructions:
1. Cover cake in smooth layers of fondant.
2. Cut the geode shape out of the side of the cake.
3. Spread buttercream frosting all along the inside of the cut.
4. Mix alcohol with food coloring until it reaches the desired shade of gray.
5. Paint a thin dark line around the edge of the cut.
6. Apply a row of piping gel in the center of the cut.
7. Press rock candy into the piping gel, starting with the darkest shade.
8. Continue laying out rows of piping gel and pressing in the rock candy, applying lighter colors and smaller pieces as you move farther out toward the edge of the cut.
Enjoy your Geode Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Strawberry Rhubarb Pie?
|
Here's a recipe for Strawberry Rhubarb Pie:
Ingredients:
• 3 cups rhubarb, chopped
• 3 cups strawberry, quartered
• 1 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 package pie dough
• whipped cream, to garnish
Instructions:
1. In a large bowl, toss the strawberries and rhubarb with the sugar, salt, and cornstarch. Set to the side.
2. Line a pie tin with the pie dough.
3. Preheat the oven to 375°F (190°C).
4. Empty rhubarb and strawberry mixture into the pie tin, evenly distributing the mixture.
5. Cut pie dough into strips and weave a lattice design on top of the pie. (You can also top with more pie dough in a full sheet with slits.)
6. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken.
7. Let cool slightly before serving.
Enjoy your Strawberry Rhubarb Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare S’mores Cake Mix Cookies?
|
Here's a recipe for S’mores Cake Mix Cookies:
Ingredients:
• 1 package chocolate cake mix
• 3/4 cup marshmallow
• 3/4 cup graham cracker, crushed
• 1/2 cup oil
• 2 eggs
Instructions:
1. Combine cake mix, marshmallows, graham crackers, oil, and eggs in a mixing bowl.
2. Using an ice cream scoop or your hand, form golf ball-sized balls of cookie dough and transfer to a parchment paper-lined baking sheet.
3. Bake at 350°F (180°C) for 10-12 minutes.
Enjoy your S’mores Cake Mix Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Angel Food Cake In A Springform Pan?
|
Here's a recipe for Angel Food Cake In A Springform Pan:
Ingredients:
Cake
• 1 cup cake flour, not self-rising
• 1 1/2 cups granulated sugar, divided
• 9 large egg whites
• 1 teaspoon vanilla extract
• 1 pinch of salt
• 1 1/4 teaspoons cream of tartar
Toppings
• 1 lb fresh strawberry , hulled and thinly sliced
• 2 tablespoons lemon juice
• 2 tablespoons granulated sugar
• 3 cups whipped cream
Special Equipment
• 1 aluminum springform pan, 10 inch (25 1/2 cm)
• 1 tall aluminum can
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. Place a medium mixing bowl in the refrigerator to chill.
3. Cut a round of parchment paper to the same circumference as the base of the pan, with a hole in the center that is the same circumference as the can. Line the springform with the parchment. Cover the sides of the can completely with parchment, securing with tape and making sure that the tape is covered by parchment.
4. In a medium bowl, sift the flour and 1/2 cup (100 grams) of the sugar together.
5. In a large bowl, combine the egg whites, vanilla extract, salt, and cream of tartar. Using an electric mixer, beat the mixture on medium speed until soft peaks form. You will know when they’ve reached the soft peak stage because the whites will just barely be able to hold their shape.
6. Increase the mixer speed to high and gradually add the remaining cup of sugar, 2 tablespoons at a time. Beat until the mixture forms stiff peaks. This may take up to 10-12 minutes. You will know that you are getting close to stiff peaks when the whites turn very glossy with a satin-like appearance. Lift the beater out of the bowl and check if the peak stands straight up in a point with no curling at the tip. Once it does, your ready for the next step.
7. Sift the flour and sugar mixture into the egg whites, about 1/3 cup (80 ml) at a time. Using a large flexible spatula, carefully fold in the flour until there are no clumps left. Be careful not to overmix at this point, which will deflate the batter and decrease the volume of the cake.
8. Add 1/4 cup (60 ml) water to the can to weigh it down, so it stays steady in the springform pan.
9. Carefully transfer the batter to the prepared pan, working your way around the aluminum can and smoothing the top of the batter with the flexible spatula.
10. Bake for 40-45 minutes, until the cake has risen completely, nearly reached the top of the pan, and the top is evenly golden brown with a few cracks. The top of the cake should spring back when gently pressed with your fingertip. If there is any indentation left, the cake needs to bake for longer. Return to the oven and check every 5 minutes.
11. Remove the springform pan from the oven. Pour out any excess water from the can, then replace can and immediately invert the pan over a wire rack. (The soda can will prop up the cake while it cools, allowing air to circulate around it.) Let cool completely, about 45 minutes.
12. Meanwhile, prepare the strawberries. In a medium bowl, toss to combine the sliced strawberries with the lemon juice and sugar. Refrigerate the berries until you are ready to serve the cake.
13. Remove the aluminum can from the center of the cake. Carefully run a knife along the outer edge of the pan to release the cake (it should release easily). Remove the parchment paper.
14. Top the cake with whipped cream and macerated strawberries.
Enjoy your Angel Food Cake In A Springform Pan!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Strawberry Rose Crepe Cake?
|
Here's a recipe for Strawberry Rose Crepe Cake:
Ingredients:
• 2 cups all-purpose flour
• 1/4 cup unsalted butter, 1/2 stick, melted
• 3 tablespoons granulated sugar
• 3 large eggs
• 3 cups whole milk
Filling
• 8 oz cream cheese
• 3 tablespoons sugar
• 1/3 cup heavy cream
• 1 cup strawberry, thinly sliced
Instructions:
1. In a large bowl, combine the flour, butter, sugar, and eggs.
2. Add 1/2 cup (120 ml) of milk at a time, stirring vigorously, making sure that each addition is completely incorporated into the batter and that the batter is smooth before adding more milk.
3. Strain the batter through a fine mesh sieve. The batter should be very liquidy and have no lumps. Rest in the fridge for at least 30 minutes or up to overnight.
4. Make the filling: In a medium bowl, combine the cream cheese and sugar. Using a hand mixer, beat until combined. Add the heavy cream and mix until smooth. Set aside.
5. In a 9.5 inch (24-cm) nonstick pan over medium heat, pour 1/3 cup (40 g) of the batter in the center, and swirl the batter around to the edges of the pan.
6. Cook the crepe until bubbles rise to the surface and the bottom is golden brown, about 3 minutes. Flip and cook on the other side until the edges start to crisp slightly, about 1 minute more.
7. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter.
8. Stack the crepes on top of each other, then cut in half. Stack the halves on top of each other, and cut the stack into two even strips.
9. Place two crepe strips on a flat surface and spread the cream cheese mixture on both. Arrange sliced strawberries on one of the strips.
10. Roll up the first strip with the strawberries, then roll the second strip around it. Repeat with the rest of the strips of crepes, alternating between strips with strawberries and strips without. Once it becomes too large to roll, lay the cake on a serving platter.
11. Spread the remaining crepe strips with cream cheese and gently press them around the outside of the cake. Refrigerate for 15-30 minutes to set.
Enjoy your Strawberry Rose Crepe Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make A Croquembouche (Cream Puff Tower)?
|
Here's a recipe for A Croquembouche (Cream Puff Tower):
Ingredients:
Custard
• 6 cups milk
• 2 vanilla beans, scraped
• 18 egg yolks
• 2 1/4 cups sugar
• 3/4 cup cornstarch
• 3 tablespoons butter
Puffs
• 4 cups water
• 4 sticks butter
• 2 teaspoons salt
• 6 tablespoons sugar
• 4 cups flour
• 12 eggs
• egg wash
Caramel
• 2 cups sugar
• 2 tablespoons dark corn syrup
• 2/3 cup water
• 2/3 cup heavy cream
Instructions:
1. In a pot, heat the milk and vanilla bean pod and seeds over medium heat, bringing it to a boil. Once it begins to boil, turn off the heat and let steep for 15 minutes.
2. Using a hand mixer, beat the egg yolks and sugar until light and fluffy, about 2 minutes.
3. Add the cornstarch and mix until fully incorporated.
4. Remove the vanilla bean pod from the milk. Add 1/2 cup (120 ml) of the milk to the egg yolk mixture and mix until well combined. Add the remaining milk mixture and beat until fully incorporated.
5. Over medium heat, whisk the mixture constantly until thickened, about 7-10 minutes.
6. Remove from the heat and add the butter, whisking to combine.
7. Strain the custard into a bowl to ensure a creamy custard (optional). Cover the custard with plastic wrap, making sure that the plastic touches the custard, and chill for at least 2 hour.
8. Preheat oven to 425˚F (220˚C).
9. In a large pot, bring the water, butter, salt, and sugar to a boil over high heat.
10. Once the water 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.
11. Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat.
12. Working quickly, add the eggs, one at a time, stirring until fully incorporated. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Alternatively, you can use a stand mixer with the paddle attachment.
13. Using a piping bag with a standard round tip, fill the bag with the batter.
14. Place 1-inch (2 cm) dollops on a parchment paper-lined baking sheet, spaced at least 1-inch (2 cm) apart.
15. Use a wet fingertip to gently press down any points on the puffs. Brush the egg wash over the the puffs.
16. Bake for 15 minutes. Reduce heat to 375˚F (190˚C), and bake for 15 minutes.
17. Let puffs cool completely.
18. Use the bottom of a wooden skewer to create an opening in the bottom of the cream puff shells, just big enough for a piping tip to insert.
19. Fill a piping bag fitting with a small round tip with the custard. Gently fill the puff shells with the custard.
20. Add the sugar, corn syrup, and water to a pan over medium heat. Bring to a boil and put the lid on, cooking for 5 minutes without moving. Remove the lid and cook for an additional 7-10 minutes, until the caramel is a deep amber color and reaches 300˚F (150˚C).
21. Remove the pan from the heat and add the heavy cream, stirring vigorously.
22. Working quickly, dip the cream puffs into the caramel and arrange on a serving platter in a circular pattern.
23. Continue to stack caramel-dipped cream puffs in a tower shape.
24. Once your tower is completed, dip a fork into the caramel sauce and drizzle it around the tower.
Enjoy your A Croquembouche (Cream Puff Tower)!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Unicorn Cream Puffs?
|
Here's a recipe for Unicorn Cream Puffs:
Ingredients:
Custard Cream
• 2 cups heavy cream
• 1/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 egg yolks
• 3 drops pink food coloring
• 3 drops teal food coloring
• 3 drops purple food coloring
Pastry
• 1 cup water
• 1 pinch salt
• 8 tablespoons butter
• 1 cup flour
• 3 eggs
White Chocolate Shell
• 2 cups white chocolate chip
• 1 tablespoon vanilla
Optional
• sprinkles, as desired
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
3. Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
4. Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix.
5. Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
6. In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
7. Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine.
8. Transfer the dough into a piping bag with a large round tip.
9. On a baking sheet lined with parchment paper, pipe 1-inch ( 2 1/2 cm) mounds. (To form a more rounded shape, dab your finger with a little water and press down on the mound to eliminate the peak.)
10. Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
11. Allow the pastries to cool. Then, using the tip of a knife, cut a small “x” into the bottom of each pastry and transfer (“x” side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
12. Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry.
13. Fill each pastry with custard.
14. In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
15. Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice.
Enjoy your Unicorn Cream Puffs!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Carrot Cake Cookies?
|
Here's a recipe for Carrot Cake Cookies:
Ingredients:
Cream Cheese Filling
• 4 oz cream cheese, softened
• 1 3/4 cups powdered sugar
• 1 tablespoon all purpose flour
• 1 teaspoon vanilla extract
Cookies
• 2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 12 tablespoons unsalted butter
• 1/2 cup sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• 1 cup carrot, shredded
• 1 cup raisin
• 1/2 cup pecan, chopped
Instructions:
1. Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
2. Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
3. Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
4. In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
5. In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
6. Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
7. Add the flour mixture and beat until just incorporated.
8. Fold in the carrots, raisins, and pecans with a rubber spatula.
9. Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
10. Place a frozen icing ball in the center of each dough round.
11. Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
12. Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
13. Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
Enjoy your Carrot Cake Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Brie, Bacon, And Cranberry Mini Pies?
|
Here's a recipe for Brie, Bacon, And Cranberry Mini Pies:
Ingredients:
• 3 sheets puff pastry
• 1 1/2 cups brie cheese, rind removed and cubed
• 8 slices bacon, cooked and diced
• 12 tablespoons cranberry sauce
• 1 egg, beaten, for egg wash
Instructions:
1. Preheat oven to 350°F (180°C).
2. Roll out the puff pastry sheets and cut out 8-centimeter (3-in) circles for the pie base and 7-centimeter (2 1/2-in) circles for the top.
3. In a greased muffin tin, place the pie bases in each hole, pressing them up against the sides.
4. Add the bacon, brie, and cranberry sauce, then use the egg wash on the sides of the bases.
5. Attach the pie tops, making sure they are properly sealed, pierce with a fork, and brush more egg wash on the top.
6. Bake for 15-20 minutes or until the pastry is risen and golden brown.
Enjoy your Brie, Bacon, And Cranberry Mini Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Chocolate Cookie Cheesecake-Stuffed Brownies?
|
Here's a recipe for Chocolate Cookie Cheesecake-Stuffed Brownies:
Ingredients:
• nonstick cooking spray, for greasing
• 1 1/2 cups unsalted butter, 3 sticks, melted
• 3 1/4 cups sugar, divided
• 7 large eggs, divided
• 2 tablespoons vanilla extract, plus 1 teaspoon, divided
• 2 1/4 cups all-purpose flour
• 2 cups cocoa powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 2 teaspoons salt
• 3 cups semisweet chocolate chips
• 8 oz cream cheese, 1 package. softened
• 24 chocolate sandwich cookies
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
2. Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
3. Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
4. Use a spatula to fold in the chocolate chips.
5. Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
6. While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
7. Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
8. After 25 minutes, remove the brownies from the oven and use the bottom of a 1/4-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
9. Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
10. Return to the oven for 15 more minutes, until the cheesecake filling is set.
11. Let cool, then cut into squares and serve.
Enjoy your Chocolate Cookie Cheesecake-Stuffed Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Egg Shaped Sugar Cookies?
|
Here's a recipe for Egg Shaped Sugar Cookies:
Ingredients:
Cookies
• 2 1/2 cups all-purpose flour, plus more for rolling
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1/2 teaspoon fine sea salt
• 1 cup unsalted butter, 2 sticks, at room temperature
• 1 1/2 cups powdered sugar
• 1 large egg
• 1/2 lemon, zested
• 2 teaspoons pure vanilla extract
Royal Icing
• 4 large pasteurized egg whites
• 4 cups powdered sugar, sifted
• 1 teaspoon fresh lemon juice
• food coloring, of choice
Instructions:
1. Make the cookies: in a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt.
2. In another large bowl, beat the butter and sugar with a hand mixer on medium-high until light in color and fluffy in texture, 3-5 minutes.
3. Add the egg and mix until incorporated.
4. Mix in the lemon zest and vanilla, then add the flour mixture and mix with a spatula until just combined.
5. Transfer the cookie dough to a clean work surface and divide into two balls. Flatten each into a 5-inch (12-cm) disc, wrap in plastic wrap, and refrigerate for at least 2 hours, up to 3 days.
6. Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
7. On a lightly floured surface, roll out one of the dough discs into a 1/4-inch (6 mm) thick circle.
8. Use egg-shaped cookie cutters to cut out shapes and transfer to the prepared baking sheets.
9. Bake until the cookies are golden around the edges, 6-8 minutes depending on the size.
10. Cool for 1 minute on the baking sheets, then transfer to a wire rack to cool completely before decorating. Repeat with the other dough disc.
11. Make the icing: in a large bowl, beat the egg whites on high speed with a hand mixer until foamy. Reduce the speed to low and gradually add the sugar, beating until completely incorporated. Add the lemon juice and return the speed to high, beating until the icing is very stiff, 5-7 minutes.
12. Divide the icing between four bowls and color three with food coloring of choice.
13. Transfer the icings to piping bags or plastic bags fitted with round tips and decorate the cooled cookies.
Enjoy your Egg Shaped Sugar Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Strawberries And Cream Soufflé?
|
Here's a recipe for Strawberries And Cream Soufflé:
Ingredients:
Crème Anglaise
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup sugar, divided
• 1/2 pod vanilla bean, slit down the middle (or 1 teaspoon vanilla extract, added while cooling)
• 4 large egg yolks
• 1 pinch salt
Strawberry Soufflés
• 1 cup strawberry, hulled and quartered
• 1/3 cup sugar, plus 4 tablespoons sugar, divided
• 1 teaspoon lemon juice
• 1 tablespoon butter, softened
• 4 large egg whites
• 1/4 teaspoon cream of tartar
• 1 pinch salt
Instructions:
1. Preheat the oven to 400˚F (200˚C)
2. Prepare an ice bath and place a strainer over a medium bowl. Set nearby.
3. Make the crème anglaise: In a small saucepan, heat the milk, heavy cream, 1/4 cup (50 g) of sugar, and the vanilla bean pod over medium heat for 2-3 minutes, until it begins to steam. Remove the pan from the heat.
4. In a medium bowl, combine the egg yolks, remaining 1/4 cup (50 g) of sugar, and the salt and whisk together. Continue whisking and ladle in the milk mixture. Once combined, return the saucepan to medium heat, begin to whisk the milk mixture, and slowly pour in the egg mixture.
5. Cook the custard, continuously whisking to ensure the egg yolks don’t cook on the bottom, for about 5 minutes, until it coats the the back of a spoon.
6. Set the bowl with the strainer in the ice bath and strain the creme into the bowl. Whisk until cooled, about 5 minutes. Cover and refrigerate until ready to serve.
7. Add the strawberries, 2 tablespoons of sugar, and the lemon juice to a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries are softened but still vibrant red. Remove the pan from the heat.
8. Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the berries through, making a strawberry puree. Discard the pulp and set the puree in the refrigerator to cool.
9. Set 6 ramekins on a baking sheet and coat the insides with the softened butter. Sprinkle 2 tablespoons of sugar among the ramekins and shake each to coat the bottom and sides with sugar.
10. Add the egg whites, cream of tartar, and salt to a large bowl. Using an electric hand mixer, beat the whites on medium-high speed until foamy. Add the remaining 1/3 cup (65 g) of sugar in small increments, continuing to beat until the whites are stiff and glossy.
11. Using a spatula, carefully fold in the strawberry puree.
12. Fill each ramekin with the strawberry-egg white mixture and level off the tops with a butter knife. Run a clean thumb around the inside edge of each ramekin to allow the soufflés to rise properly.
13. Bake the soufflés for 10-12 minutes, until the tops are light brown. Avoid opening the oven prematurely, so the soufflés don’t fall.
14. Serve the soufflés immediately with the crème anglaise poured over the top.
Enjoy your Strawberries And Cream Soufflé!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Raspberry Ripple Cheesecake?
|
Here's a recipe for Raspberry Ripple Cheesecake:
Ingredients:
• 3 cups digestive biscuit
• 1/2 cup unsalted butter, melted
• 2 1/4 cups cream cheese
• 14 oz condensed milk, 1 can
• 1 teaspoon vanilla extract
• 2 1/2 cups raspberry
• 1/4 cup caster sugar
• 1/2 cup water
Instructions:
1. For the crust, whirl biscuits and melted butter in a food processor until a chunky crumb develops. Then dump the buttery cookie crumble into a springform pan, spreading the mixture evenly over the bottom and pushing it up against the edges so a nice crust develops.
2. For the ripple, combine raspberries, sugar, and water in a pot over medium heat. Bring the mixture to a steady simmer, and let it bubble for 20-40 minutes, stirring occasionally, until the raspberries break down and it thickens into a cohesive sauce.
3. For the filling, whisk together cream cheese and condensed milk, adding the extract along the way. Whisk until the ingredients are combined and the mixture is smooth. Pour the filling over the crust, spreading it evenly. Then add several dabs of the raspberry mixture on top. Run a couple of toothpicks or a skewer through the filling, from raspberry dab to raspberry dab, creating swirls throughout.
4. Refrigerate for at least 3 hours.
Enjoy your Raspberry Ripple Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Mandazi?
|
Here's a recipe for Mandazi:
Ingredients:
• 3 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 1 1/2 teaspoons baking powder
• 2 teaspoons ground cardamom
• 1/2 teaspoon kosher salt
• 1 egg, beaten
• 13 1/2 oz coconut milk, 1 can
• oil, for frying
Instructions:
1. In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
2. Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about 1/4-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
3. Heat the oil in a large pot until it reaches 350˚F (180˚C).
4. Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
Enjoy your Mandazi!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Strawberry Pretzel Cheesecake?
|
Here's a recipe for Strawberry Pretzel Cheesecake:
Ingredients:
• 2 1/2 cups mini pretzel
• 10 tablespoons unsalted butter, melted
• 8 oz cream cheese, 2 packages, at room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 cup whipped cream
• 2 cups water
• 6 oz strawberry gelatin
• 1 lb strawberry, hulled and sliced
Instructions:
1. Preheat oven to 350°F (180°C).
2. Fill a gallon plastic bag with pretzels and use a rolling pin or meat mallet to crush the pretzels, creating a chunky texture.
3. Combine crushed pretzels and butter in a mixing bowl and stir to combine.
4. Place the pretzel mixture in the base of a 9-inch (23-cm) springform pan with the mixture to create the crust. Use a measuring cup to smooth the surface.
5. Bake for 10 minutes. Let cool to room temperature.
6. Place cream cheese in a large bowl and mix with an electric mixer until cream cheese is smooth.
7. Add in powder sugar, vanilla extract, and sour cream. Mix until combine. Use a spatula to scrape the sides of the bowl.
8. Add in the whipped cream until batter is thick and smooth.
9. Pour the mixture into the 9-inch (23-cm) springform pan and spread with a spatula to cover the pretzel crust and create a flat even top. Transfer to the refrigerator to chill for 30 minutes.
10. Boil water in a medium saucepan over high heat. Once boiling, add the strawberry gelatin and stir for 3 minutes, or until gelatin has dissolved. Remove from heat.
11. Let gelatin mixture cool for 8 minutes or until room temperature. Add in strawberries and stir to combine.
12. Remove the springform pan from the refrigerator and pour the strawberry mixture over it. Refrigerate for at least 4 hours.
Enjoy your Strawberry Pretzel Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Oreo-stuffed Doughnut Holes.
|
Here's a recipe for Oreo-stuffed Doughnut Holes:
Ingredients:
• 1 tube biscuit dough
• mini oreo
• oil, for frying
Glaze
• 3/4 cup powdered sugar
• 2 tablespoons whole milk
Instructions:
1. Quarter the flaky biscuit dough.
2. Take one quarter and flatten with your finger. Place a mini Oreo in the center and close the biscuit dough around it. Make sure to seal the seam as much as possible. Repeat with the rest of the biscuit dough.
3. Fry the doughnut holes until golden brown. Set aside to cool down.
4. Combine powder sugar and whole milk to form the glaze. Dip the fried doughnut holes in the glaze. Sprinkle crushed Oreo cookies over the top while the glaze is still wet.
Enjoy your Oreo-stuffed Doughnut Holes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Giant Caramel Candy Bar Cake.
|
Here's a recipe for Giant Caramel Candy Bar Cake:
Ingredients:
Shortbread
• 3 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 2 cups unsalted butter, 4 sticks, cubed, room temperature
Caramel Filling
• 3/4 cup light brown sugar
• 3/4 cup light corn syrup
• 3/4 cup unsalted butter, 1 1/2 sticks
• 3/4 cup heavy cream
• 1 pinch salt
Chocolate Ridges
• 1 cup milk chocolate chips, melted
Chocolate Coating
• 2 cups milk chocolate chips
• 3 tablespoons coconut oil
Special Equipment
• baking pan, 12x4½- in (30x11-cm)
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease a 12x41/2- in (30x11-cm) baking pan and line with parchment paper.
2. Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
3. Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
4. Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
5. Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
6. Once the cookie has chilled, line a baking sheet with parchment paper.
7. Make the chocolate ridges. Pour 1/3 of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
8. Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
9. While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
10. Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
11. Cut into 3/4-inch (2 cm) thick slices with a sharp knife.
Enjoy your Giant Caramel Candy Bar Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Cookie Dough Cheesecake.
|
Here's a recipe for Cookie Dough Cheesecake:
Ingredients:
• 1 package pre-made cookie dough, optional, extra for topping
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 teaspoon vanilla extract
• 3 eggs
• chocolate syrup, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a bowl, mix the cream cheese and sugar until fluffy.
3. Add sour cream and vanilla. Mix thoroughly.
4. Add the eggs, one at a time, mixing thoroughly after each one.
5. Press a package of pre-made cookie dough into a springform pan.
6. Pour the cheesecake mixture in.
7. Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.
8. Bake for one hour, cool completely, then refrigerate overnight.
9. Serve with chocolate syrup.
Enjoy your Cookie Dough Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make No-Bake Spring Berry Pie?
|
Here's a recipe for No-Bake Spring Berry Pie:
Ingredients:
• 10 graham crackers
• 1/2 cup melted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup maple syrup
• 1 cup blueberry
• 1 cup strawberry
• 4 tablespoons water
• 2 tablespoons lemon juice, about half a lemon
• 1/4 cup sugar
• 2 tablespoons cornstarch
Instructions:
1. Place graham crackers in a plastic bag and crush them into fine crumbs using a rolling pin. Alternatively, a food processor can be used to crush the crackers.
2. Pour the graham cracker crumbs into a medium bowl with the melted butter. Mix until the crumbs take on the character of a coarse, wet sand.
3. Pour the crumbs into a 9-inch (23 cm) pie dish. Press the crumbs firmly into the dish, making sure to coat the bottom and sides of the dish evenly. Once the crust has been formed, place the pie dish into the refrigerator to firm up.
4. In a medium-sized bowl, whisk together cream cheese and maple syrup. Once combined, pour the mixture into pie crust and return it to refrigerator to chill.
5. Meanwhile, add half of the blueberries and strawberries to a saucepan over medium heat. Then add the lemon juice, sugar, and half of the water.
6. Cook for 2-4 minutes or until sugar is dissolved and berries begin to expel their juice, creating a loose, deep-red mixture.
7. In a small bowl or ramekin, mix cornstarch and remaining water into a smooth paste.
8. Add the cornstarch mixture to the berries and cook for an additional 2 minutes, until the filling thickens. Remove from heat and set aside, allowing the mixture to cool for 5 minutes.
9. Remove the chilled pie crust with the cream cheese layer from the refrigerator. Take the remaining blueberries and strawberries and evenly distribute them over the top of the cream cheese layer.
10. Next, pour the cooked berry mixture over the top of the fresh fruit and cream cheese, filling in the rest of the pie crust. Spread the filling evenly.
11. Chill the pie completely in the refrigerator for 1.5-2 hours before serving.
Enjoy your No-Bake Spring Berry Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chocolate Swirl Meringues?
|
Here's a recipe for Chocolate Swirl Meringues:
Ingredients:
• 3 egg whites
• 3/4 cup caster sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon white wine vinegar
• 3/4 cup chocolate, melted
Instructions:
1. Preheat the oven to 100°C (210°F).
2. In a bowl, separate the egg whites and whisk until soft peaks form.
3. Gradually add the sugar in stages, as you whisk.
4. Whisk in the vanilla extract and white wine vinegar.
5. Keep whisking until stiff peaks form, or until you can tip the bowl upside down and the meringue holds its shape.
6. Gently fold in the melted chocolate, taking care not to overmix.
7. Spoon the meringue onto a baking tray lined with greaseproof paper.
8. Bake for 60 minutes, until the meringue no longer sticks to the paper.
9. Serve with raspberries and strawberries.
Enjoy your Chocolate Swirl Meringues!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make 2-Hour Strawberry Cheesecake?
|
Here's a recipe for 2-Hour Strawberry Cheesecake:
Ingredients:
Graham Cracker Crust
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1 stick unsalted butter, melted
Filling
• 8 oz cream cheese, room temperature
• 6 oz sour cream, room temprature
• 3/4 cup sugar
• 3 medium eggs, room temperature
• 1 tablespoon vanilla extract, or vanilla bean paste
Strawberry Topping
• 1 lb strawberry, stemmed and haled
• 3/4 cup sugar
• 2 tablespoons corn syrup
• 3 tablespoons water
• 2 tablespoons cornstarch
Instructions:
1. Make the crust: Preheat the oven to 350°F (180°C).
2. Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix well.
3. Transfer the crumbs to a 9-inch pie dish and press evenly against the bottom and up the sides.
4. Bake the crust for 5–10 minutes, until firm.
5. Remove the crust from the oven and let cool. Reduce the oven temperature to 300°F (150°C).
6. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and beat until smooth. Add the sour cream and beat on medium speed until well incorporated, scraping down the sides of the bowl as neede. Add the sugar and beat to combine. Add the eggs, 1 at a time, beating until well combined before adding the next addition. Add the vanilla and beat to incorporate.
7. Pour the cream cheese filling into the prepared crust.
8. Bake for 45–60 minutes, until mostly set but still slightly jiggly at the center. The cheesecake will continue to set as it cools.
9. Remove the cheesecake from the oven and chill in the refrigerator for 1 hour, or until set.
10. Make the strawberry topping: Add the strawberries, sugar, and corn syrup to a medium skillet over medium-high heat. Cook until syrupy, but the strawberry halves are mostly intact, about 5 minutes.
11. In a small bowl, whisk together the water and cornstarch. Add to the strawberry mixture and cook until thick and glossy, 2–3 minutes. Transfer the topping to a heatproof bowl and refrigerate until cool.
12. When ready to serve, pour the topping over the cheesecake and spread evenly. Slice and serve.
Enjoy your 2-Hour Strawberry Cheesecake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cookie Dough Ice Cream?
|
Here's a recipe for Cookie Dough Ice Cream:
Ingredients:
• 1 cup flour
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup mini chocolate chips
• 2 cups heavy cream
• 14 oz condensed milk, 1 can
Instructions:
1. Preheat oven to 350˚F (175˚C).
2. Evenly spread the flour out on a sheet pan, and bake for 5 minutes to kill bacteria.
3. In a large bowl, cream the butter and sugar. Add the milk and vanilla, and mix until thoroughly incorporated.
4. Add the baked flour and mix, and gently fold in chocolate chips.
5. Using a small spoon, scoop out dime-sized rounds of the dough and transfer to a sheet pan. Freeze for a minimum of an hour.
6. In a large bowl, add the cream and condensed milk, then whip until soft peaks form.
7. Fold in the frozen cookie dough, then transfer to a baking pan. Top with additional cookie dough chunks if desired.
8. Freeze for 3-4 hours.
Enjoy your Cookie Dough Ice Cream!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Chocolate Chip Lava Cookies?
|
Here's a recipe for Chocolate Chip Lava Cookies:
Ingredients:
• 1 stick unsalted butter, 1 stick, softened
• 1 teaspoon vanilla extract
• 1 tablespoon canola oil
• 1/2 cup granulated sugar
• 1 pinch kosher salt
• 1 large egg
• 1/4 cup cornstarch
• 1 1/2 cups all-purpose flour
• 1 cup semi-sweet chocolate chips
• 6 chocolate truffles
Instructions:
1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
2. Add the egg and mix until well incorporated.
3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
6. Fill each cookie cup with a chocolate truffle.
7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
8. Chill in the fridge for 30 minutes.
9. Preheat the oven to 375˚F (190˚C).
10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
Enjoy your Chocolate Chip Lava Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Raspberry Lemonade Sorbet?
|
Here's a recipe for Raspberry Lemonade Sorbet:
Ingredients:
• 1 1/2 cups raspberry
• 1/2 cup lemon juice
Simple Syrup
• 1 cup water
• 1 cup sugar
• 2 cups raspberry
Instructions:
1. Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
3. In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
4. Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
5. Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
Enjoy your Raspberry Lemonade Sorbet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Peanut Butter Chocolate 3-ingredient Fudge?
|
Here's a recipe for Peanut Butter Chocolate 3-ingredient Fudge:
Ingredients:
• 18 oz milk chocolate
• 14 oz sweetened condensed milk
• 1/2 cup peanut butter
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 pour into a parchment paper-lined 8x8 inch (20x20 cm) baking tin.
3. Chill for 10 minutes.
4. Add peanut butter and spread evenly.
5. Chill for 2 hours or until the fudge is firm.
6. Cut into bite-sized piece.
Enjoy your Peanut Butter Chocolate 3-ingredient Fudge!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Unicorn Cake?
|
Here's a recipe for Unicorn Cake:
Ingredients:
• 2 boxes vanilla cake mix, prepare according to box instructions
• 1/2 teaspoon pink food coloring
• 1/2 teaspoon purple food coloring
• 1/2 teaspoon blue food coloring
Frosting
• 5 cups powdered sugar
• 1 1/2 cups butter, softened
• 1 tablespoon vanilla extract
• 1/4 cup milk
Decorations
• 1/2 teaspoon pink food coloring
• 1/2 teaspoon black food coloring
• 1 ice cream cone
• 1 cup pink sprinkle
• 10 candles
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a large bowl, prepare 2 boxes of vanilla cake mix according to the package instructions.
3. Fill 3 separate bowls with 1 cup (225 grams) each of cake batter and dye one batter pink, one purple, and the last one blue.
4. Pour the remaining batter into two round 8-inch (20 cm) baking pans and one loaf pan that have been lined with parchment paper.
5. In random places, place spoonfuls of colored batter on top of the plain batter.
6. Using a toothpick, mix the colors together until the batter looks marbled.
7. Bake all 3 cakes for 20 minutes or until a toothpick comes out clean. Let cakes cool on a cooling rack completely before assembling.
8. Using a hand mixer, mix powdered sugar, butter, vanilla extract, and milk until well combined to make the frosting. Set aside 2 small bowls of frosting and dye one pink and the other black.
9. Assemble the cake by placing one round cake on the serving dish and spread a layer of plain buttercream frosting on top. Place the second round cake on top of the frosting.
10. Cut two of the corners off of the loaf cake to make ears. Spread frosting on the inside of the ear and stick to the top of the round cakes at 10 o’clock & 2 o’clock. Cover the top and sides of the cake with the plain buttercream leaving a semicircle at the bottom for the pink frosting. Frost the semi circle and the side with the pink buttercream, saving some for later.
11. Put the black frosting into a resealable bag and cut off the tip of the corner. Decorate the cake with eyes, nostrils, and a smile.
12. Cover an ice cream cone with the remaining pink frosting and pink sprinkles. Place the cone in between the ears and gently push into the cake to secure. Decorate with more pink sprinkles around the horn and on the ears.
13. Place the cone in the middle of the cake (between the ears) and sprinkle the area around the cone and the ears with the pink sprinkles.
Enjoy your Unicorn Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Chocolate Banana Bread Pudding?
|
Here's a recipe for Chocolate Banana Bread Pudding:
Ingredients:
• 6 breads, whatever is about to go stale, cut into small cubes
• 4 ripe bananas
• 3 eggs
• 1 cup milk
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• 1 cup chocolate chips
• ice cream, to taste
• chocolate syrup, to taste
• whipped cream, to taste
Instructions:
1. On a cutting board, cut bread into small cubes. Place onto a baking sheet and bake at 350°F (175°C) for 5 minutes to help dry the bread out.
2. In a large mixing bowl, add ripe bananas and mush.
3. Add in beaten eggs, milk, cinnamon, and vanilla extract, and stir.
4. Once fully mixed, add bread and let it soak for 5 to 10 minutes.
5. Add in chocolate chips. Stir together, and spoon mix into a large muffin tin. Bake at 350°F (175°C) for 20 minutes.
6. Scoop your favorite ice cream or whipped cream and top with chocolate syrup.
Enjoy your Chocolate Banana Bread Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Halloween Candy Cookie Bars?
|
Here's a recipe for Halloween Candy Cookie Bars:
Ingredients:
• 1 cup white sugar
• 1 cup brown sugar
• 1 cup butter, melted
• 2 eggs
• 1 tablespoon vanilla
• 1/2 teaspoon salt
• 2 cups flour
• 2 cups assorted candy, chopped
Instructions:
1. Preheat oven to 350ºF (175ºC).
2. Chop your Halloween candy into bite-size pieces.
3. In a large bowl, mix sugars and melted butter, whisk until mix turns lighter (around 8 minutes).
4. Mix in eggs and vanilla, then salt and flour until completely blended.
5. Mix in the candy.
6. Bake for 45-50 minutes.
7. Allow to cool.
8. Cut into squares.
Enjoy your Halloween Candy Cookie Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Strawberry Swirl Lemon Cake.
|
Here's a recipe for Strawberry Swirl Lemon Cake:
Ingredients:
Cream Cheese Filling
• 8 oz cream cheese, room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 18 oz strawberry jam, 1 jar
Cake Batter
• 3 cups all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 1/3 cups milk
• 1/2 cup butter, melted, 1 stick
• 2 teaspoons vanilla extract
• 1 lemon, zested
• 1 lemon, juiced
Lemon Glaze
• 2 cups powdered sugar
• 1 lemon, zested
• 1 lemon, juiced
Instructions:
1. Grease an 11-inch (25cm) round cake pan and line with parchment paper.
2. Make the cream cheese filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until fully incorporated and smooth. Set aside.
3. In a small saucepan over medium heat, cook the strawberry jam until reduced by half, about 20 minutes. Remove the pan from the heat and set aside.
4. Make the cake batter: In a large bowl, combine the flour, sugar, baking powder, and salt and whisk to combine.
5. Add the eggs, milk, melted butter, and vanilla and whisk until fully incorporated. Stir in the lemon zest and juice.
6. Pour the batter into the prepared cake pan.
7. Preheat the oven to 350˚F (180˚C).
8. Transfer the reserved cream cheese filling and reduced jam to 2 piping bags fitted with round tips or zip-top bags with a corner cut off.
9. Starting in the center, pipe in a layer of jam in a spiral shape, moving towards the outside of the cake. Pipe a layer of cream cheese filling on top of the jam, following the swirl as closely as possible.
10. Bake for 30 minutes, until a toothpick inserted in the center of the cake comes out clean. Allow cake to come to room temperature before removing from cake pan.
11. Make the lemon glaze: combine the powdered sugar, lemon zest, and lemon juice in a medium bowl and whisk until a smooth glaze forms.
12. Remove the cooled cake from the pan and evenly pour over the glaze.
13. Allow the glaze to set before serving.
Enjoy your Strawberry Swirl Lemon Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Double Chocolate Mousse Tart?
|
Here's a recipe for Double Chocolate Mousse Tart:
Ingredients:
Crust
• 8 graham crackers, crushed
• 3 tablespoons unsalted butter, melted
Dark Chocolate Mousse
• 2 cups dark chocolate chip, melted
• 1 1/2 cups whipped cream
Chocolate Mousse
• 1 1/2 cups milk chocolate chips, melted
• 2 cups whipped cream
Topping
• 1 thick chocolate bar
• 2 tablespoons cocoa powder
Instructions:
1. Make the crust: In a medium bowl, use a fork to combine the graham cracker crumbs and the butter until they are the texture of wet sand.
2. Transfer the crust to an 8-inch (20 cm) springform pan and use the bottom of a wine glass or other flat instrument to press against the bottom.
3. Make the dark chocolate mousse: In a medium bowl, let the melted dark chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
4. Pour the dark chocolate mousse over the crust and smooth out the top as much as possible, then freeze for 15 minutes.
5. Make the milk chocolate mousse: In a medium bowl, let the melted milk chocolate chips cool to room temperature, then use a spatula to gently fold in whipped cream.
6. Pour the milk chocolate mousse over the dark chocolate layer and smooth the top with a spatula.
7. Freeze for 2 hours, or until the mousse is set.
8. Take a vegetable peeler and press it down along the edge of the chocolate bar to create mini chocolate spirals. Make at least 2 tablespoons worth.
9. Remove from the cake from the freezer and gently take the cake out of the springform pan.
10. Sift the cocoa powder over the top of the cake, then sprinkle with the chocolate shavings.
11. Pairs well with Cabernet Sauvignon.
Enjoy your Double Chocolate Mousse Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Cranberry Almond Cookies?
|
Here's a recipe for Cranberry Almond Cookies:
Ingredients:
• 2 tablespoons ground flaxseed
• 6 tablespoons water
• 1/2 cup coconut oil, melted
• 1/2 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup rolled oats
• 3/4 cup dried cranberries, or use fresh cranberries for more tartness
• 1/2 cup sliced almonds
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. To make the flax eggs, mix together the flax meal and water in a small bowl. Let sit for at least 10 minutes to set.
3. In a large bowl, whisk together the coconut oil, granulated sugar, brown sugar, flax eggs, and almond extract until well-combined.
4. Sift in the flour, baking powder, and baking soda, and stir with a spatula until combined.
5. Fold in the oats, cranberries, and sliced almonds until incorporated.
6. Use an ice cream scoop to scoop the cookies onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
7. Bake for 20-22 minutes, until lightly golden around the edges.
Enjoy your Cranberry Almond Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Salted Caramel.
|
Here's a recipe for Salted Caramel:
Ingredients:
• 200 g sugar
• 1/2 cup butter
• 1/2 cup double cream
• 1/2 teaspoon sea salt
Instructions:
1. In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
2. Stir in the butter until melted.
3. Stir in the double cream and allow to boil for 1 minute.
4. Stir in the sea salt and then remove from the heat.
5. Allow to cool before pouring in a clean, sterilized jar.
6. Store in the fridge for up to 2 weeks.
7. Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
Enjoy your Salted Caramel!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Raspberry Sorbet?
|
Here's a recipe for Raspberry Sorbet:
Ingredients:
• 1 lb frozen raspberry
• 1/4 cup honey, or preferred sweetener
Instructions:
1. Blend all ingredients in a food processor or high-speed blender until thoroughly combined.
2. Pour into a rectangular loaf pan and smooth into an even layer.
3. Freeze for 2 hours, or until frozen but still a little soft for scooping. (If freezing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10 minutes before scooping.)
4. Scoop into a bowl.
Enjoy your Raspberry Sorbet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Apple Pie Dumplings?
|
Here's a recipe for Apple Pie Dumplings:
Ingredients:
• 2 granny smith apples, peeled and cut into wedges
• 2 tablespoons lemon juice
• 3 tablespoons sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 pinch ground cloves
• 2 refrigerated pie crusts, at room temperature
• egg wash
• sparkling sugar
• caramel sauce, to serve
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine apple wedges and lemon juice.
3. In a small bowl, mix together sugar, cinnamon, nutmeg, and cloves. Sprinkle over apple wedges and toss until fully coated.
4. Lightly flour a work surface and unroll the pie crusts. Using a round 4-inch (10 cm) cookie cutter, cut out discs. Arrange discs on a parchment paper-lined baking sheet.
5. Place an apple wedge on one half of each disc. Using a round piping tip, cut circles into the other half. Lightly moisten the edges with water with your finger. Fold over and seal. Crimp edges with a fork.
6. Brush the tops of shaped dumplings with egg wash and sprinkle with sparkling sugar.
7. Bake for 10 minutes, or until golden in color.
8. Cool completely.
9. Serve with caramel dipping sauce.
Enjoy your Apple Pie Dumplings!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Coconut Brigadeiros?
|
Here's a recipe for Coconut Brigadeiros:
Ingredients:
• 1 tablespoon butter
• 14 oz sweetened condensed milk
• 1/2 cup coconut milk
• coconut flake, as needed
Instructions:
1. In a pot over low heat, melt the butter, condensed milk, and coconut milk, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
2. Pour onto a greased plate, then chill for 1 hour.
3. Shape and roll the chilled mixture into balls.
4. Roll the balls in coconut flakes.
Enjoy your Coconut Brigadeiros!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Birthday Cake By Jackson?
|
Here's a recipe for Birthday Cake By Jackson:
Ingredients:
• 1 cup butter, softened, plus more for pans
• 1 cup sugar
• 4 eggs
• 1 tablespoon vanilla extract
• 3 cups flour, plus more for pans
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 pt heavy cream
• 1 pt strawberry, thinly sliced
• 3 kiwis, sliced
• 1/2 cup blackberry
• 1/2 cup blueberry
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large bowl, cream the butter and sugar.
3. Add eggs, one at a time, and mix thoroughly.
4. Add vanilla and mix thoroughly.
5. Add dry ingredients and milk. Mix thoroughly.
6. Generously butter and flour two 9-inch (23 cm) baking pans. Divide batter between both, and bake for 35 minutes.
7. Remove cake from oven, cool completely, and transfer to wire rack.
8. In a bowl, beat heavy cream until stiff peaks form when removing the beaters.
9. Top bottom layer of cake with whipped cream, then kiwi and strawberry, then more whipped cream. Place the top layer of cake. Cover entire cake with whipped cream and fruit.
Enjoy your Birthday Cake By Jackson!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Birthday Explosion Cake?
|
Here's a recipe for Birthday Explosion Cake:
Ingredients:
Rainbow Cake
• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 sticks unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups milk, room temperature
• red food coloring
• orange food coloring
• yellow food coloring
• green food coloring
• blue food coloring
• purple food coloring
• nonstick cooking spray, for greasing
Vanilla Simple Syrup
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon vanilla extract
Cream Cheese Frosting
• 2 blocks cream cheese, softened
• 1 stick unsalted butter, softened
• 1 tablespoon vanilla extract
• 32 oz powdered sugar
• milk, as needed
Assembly
• 2 cups assorted sprinkles
• 1 cup nonpareil sprinkles
Special Equipment
• 1 round cake pan, 6 in (15 cm)
• 1 cardboard cake round, 6 in (15 cm)
Instructions:
1. Make the cake: Preheat the oven to 350°F (180°C). In a medium bowl, whisk together the flour, baking powder, and salt.
2. In a large bowl, cream the butter and granulated sugar with an electric hand mixer on medium speed until soft, light, and creamy, 5–6 minutes. Scrape down the sides of the bowl. Add the eggs, 1 at a time, beating between each addition and scraping down the sides of the bowl as needed until well incorporated. Add the vanilla and beat to incorporate.
3. Alternate adding the milk and dry ingredients a little at a time, starting and ending with the flour. Beat until incorporated, scraping down the sides of the bowl between additions. Do not overmix.
4. Evenly divide the batter between 6 small bowls, about 1 cup each. Dye each bowl with one color of food coloring.
5. Grease 6 6-inch round cake pans, or as many as you have, with nonstick spray. Add each color cake batter to a prepared baking pan (working in batches if needed) and tap the pans on the counter to release any air bubbles. Bake for 15–20 minutes, or until a toothpick inserted in the center of a cake comes out clean. Remove the cakes from the oven and let cool in the pans for 15 minutes, then flip onto a wire rack and let cool for another 15 minutes.
6. While the cakes bake, make the vanilla simple syrup: In a small saucepan, combine the sugar, water, and vanilla and bring to a boil over medium-high heat, stirring to dissolve the sugar. Remove from the heat and transfer the syrup to a heatproof container. Let cool completely.
7. Make the cheesecake buttercream: Add the cream cheese and butter to a large bowl and beat with an electric hand mixer on low speed until light and fluffy, 2–3 minutes. Add the vanilla and beat to incorporate.Gradually sift in the powdered sugar and continue beating until fully incorporated. If the frosting seems too thick, add 1 tablespoon of milk at a time until the desired consistency is reached. Transfer about 2 cups of frosting to a piping bag fitted with a large round tip. Set the remaining frosting aside in the bowl.
8. Assemble the cake: Brush the cakes with the vanilla simple syrup.
9. Use a 2-inch round cookie cutter to remove the centers from each cake layer, except the red cake.
10. Set the 6-inch cardboard cake round on a turntable and pipe a dab of frosting onto the round. Place the purple cake on top of the board. Pipe buttercream around the top and top with the blue cake. Repeat with the green, yellow, and orange cakes. Fill the center of the cake with the assorted sprinkles, then top with the red cake.
11. Use an offset spatula to lightly frost the entire cake with the reserved buttercream to create a crumb coat. Transfer to the freezer to firm up, about 15 minutes.
12. Remove the cake from the freezer and evenly frost the entire cake with a thick layer of buttercream.
13. Carefully hold the cake over a container or baking dish (to catch any fallen sprinkles) and coat the entire cake with the nonpareil sprinkles. (If you’re having trouble getting the sprinkles to stick, brush the frosting with a bit of the simple syrup and try again.)
14. Slice the cake and watch the sprinkles rush out.
Enjoy your Birthday Explosion Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Baklava?
|
Here's a recipe for Baklava:
Ingredients:
Syrup
• 1 cup sugar
• 3/4 cup water
• 1/2 lemon lemon juice
Filling
• 3 cups walnuts
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
Assembly
• 1 lb phyllo dough, #4 or #7
• 1 cup butter, melted
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. Make the syrup: In a small pot over medium high heat, combine the sugar, water, and lemon juice, and bring to a boil. Simmer until reduced to a syrupy consistency, 5-7 minutes. Remove from the heat and let cool.
3. Make the filling: In a food processor, combine the walnuts, sugar, and cinnamon. Process until very finely ground.
4. Assemble the baklava: On a flat surface, lay out a sheet of phyllo dough. Brush with melted butter.
5. Spoon some of the filling along the bottom edge of the phyllo sheet, leaving 1/2 inch (1 1/4 cm) space from the bottom, then roll up as tightly as you can. Transfer to a baking sheet and repeat with the remaining ingredients. You should be about to fit about 12 phyllo rolls per baking sheet.
6. Brush the tops of the rolls with butter, then use a knife to score the rolls diagonally where you will slice them after baking.
7. Bake for 20 minutes, or until golden brown.
8. Immediately after removing from the oven, brush the baklava with the syrup. Finish slicing, then serve.
Enjoy your Baklava!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Mother’s Day Edible Bouquet?
|
Here's a recipe for Mother’s Day Edible Bouquet:
Ingredients:
• 1 cup white chocolate chip
• 1 tablespoon coconut oil
• 15 strawberries
• 2 cups store-bought vanilla frosting, divided
• purple gel food coloring
• orange gel food coloring
• red gel food coloring
• 6 chocolate cupcakes, in green cupcake liners
• 10 mini chocolate cupcakes, in pastel pink, yellow, and purple cupcake liners
• 1 cup gumdrop
Special Equipment
• 3 piping bags
• large closed star piping tip
• small closed star piping tip
• 1 medium flower pot, or decorative watering can
• green flower foam, or styrofoam
• 4 parchment papers, roughly 10-inch x 10-inch (25 cm x 25 cm) squares
• 12 bamboo skewers, 10 inch (25 cm)
• bamboo skewer, 6 inch (15 cm)
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until melted and smooth.
3. Dip the strawberries in melted white chocolate, then place on the prepared baking sheet. Let set at room temperature for at least 1 hour.
4. Divide the frosting evenly between 3 small bowls. Use gel food coloring to color each bowl of frosting pastel purple, orange, and pink.
5. Add the purple frosting to a piping bag fitted with a large closed star piping tip. Starting in center, pipe the frosting on a standard cupcake, spiraling from the center out toward the edge. Frost 2 more cupcakes with purple frosting.
6. Add the orange frosting a piping bag fitted with a small closed star piping tip. Starting in the center of a mini cupcake, pipe a small star. Repeat, working your way outward, until the top is filled. Repeat with remaining mini cupcakes.
7. Add the pink frosting to a piping bag fitted with a large closed star piping tip. Starting in the center and working outward, pipe the frosting onto the remaining 3 standard cupcakes.
8. Chill the cupcakes for 20 minutes, or until ready to assemble.
9. Prepare the flower pot by nestling the flower foam inside in multiple pieces. Lightly crumple sheets of parchment in your hands, then uncrumple and stuff into the areas around the foam so the ends stick up and out of the flower pot.
10. To assemble the bouquet, slide a gumdrop about 1 inch (2.5 cm) down each skewer; this will keep the cupcakes and strawberries from sliding down. Slide a large cupcake onto a skewer. Press the bottom end of the skewer through the foam so the cupcake is upright. Use varying lengths of skewers, trimming as needed and add more skewered cupcakes and strawberries until the bouquet is full. (You may have leftover strawberries.) Add more paper as needed. Note: Keep the larger cupcakes mostly upright in the container. Save the smaller, less heavy cupcakes and strawberries for decorating the sides.
11. Store in the refrigerator until ready to eat.
Enjoy your Mother’s Day Edible Bouquet!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Hummingbird Cake?
|
Here's a recipe for Hummingbird Cake:
Ingredients:
Cake
• 3 cups all purpose flour
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup pecan, chopped
• 3 ripe bananas
• 2 cups granulated sugar
• 20 oz diced pineapple, 1 can, drained
• 1 cup canola oil
• 3 large eggs
Frosting
• 16 oz cream cheese
• 4 oz unsalted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 6 cups powdered sugar
• 1/2 cup pecan, chopped, for decorating
Instructions:
1. Preheat the oven to 350°F (180°C). Grease and line two 10-inch (25 cm) spring form pans with parchment paper.
2. In a large bowl, combine the flour, nutmeg, ginger, cinnamon, baking soda, salt, and pecan. Whisk well.
3. In a separate large bowl, mash the bananas until smooth. Add the sugar, pineapple, oil, and eggs, and whisk until smooth.
4. Add the dry ingredients to the wet ingredients in two additions. Whisk to combine.
5. Divide the cake batter between the prepared cake pans.
6. Bake for 50 minutes, or until toothpick inserted in the middle of the cakes comes out clean.
7. Make the frosting: In a medium bowl, beat the cream cheese until smooth. Add the butter, vanilla, salt and salt and whisk to combine. Add the powdered sugar and stir until smooth.
8. Release the cakes from the springform pans and remove the parchment paper.
9. Add a dollop of frosting to the center of cake stand and line with parchment paper.
10. Place a layer of Hummingbird Cake on the cake stand. Spread 1/3 of the frosting over the top of the cake. Top with the other cake layer and spread with another layer of frosting. Use the remaining frosting to cover the sides of the cake, then run a bench scraper around the sides to clean off excess frosting.
11. Decorate the border of the cake with chopped pecans.
12. Slice and serve.
Enjoy your Hummingbird Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Caramel Apple Hand Pies.
|
Here's a recipe for Caramel Apple Hand Pies:
Ingredients:
• 3 granny smith apples
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 shells pie dough, thawed and prepared
• 1 medium egg, beaten
• 1/4 cup unsalted butter, 1/2 stick
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 cup honey
Instructions:
1. On a cutting board peel and cut the apples into slices 1/4-inch (6-mm) thick.
2. Place the apple slices in a medium bowl. Add the sugar, cornstarch, cinnamon, and salt. Mix until the apples are well-coated, then set aside until ready to use.
3. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
4. Roll out one of the pie crusts. Use a 4-inch (10-cm) diameter glass or ramekin to cut 6 rounds from the dough. Repeat with the remaining crust so you have 12 dough circles total.
5. Place a few apple slices on top of one of the dough circles. Place another circle of dough on top, and seal the edges together. With a fork, crimp the edges and poke a few holes on the top of the hand pie. Repeat with the rest of dough and apples.
6. Transfer the hand pies to the baking sheet and brush with egg wash. Bake for 20 minutes, until golden. Let cool for 10 minutes.
7. In a small saucepan over medium heat, melt the butter with the brown sugar, vanilla, salt, and honey. Mix thoroughly until the caramel begins to bubble. Remove the sauce from the heat and pour into a small bowl for dipping.
8. Once the hand pies have cooled, dunk them face down into the caramel, let any excess drip off. Flip the hand pies right-side up so the caramel oozes down to the edges. Let cool for 2 minutes.
Enjoy your Caramel Apple Hand Pies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Zebra Sponge Cake?
|
Here's a recipe for Zebra Sponge Cake:
Ingredients:
• 3/4 cup flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 3 tablespoons milk, warm
• 1 teaspoon vanilla extract
• 5 eggs, room temperature
• 3/4 cup sugar, divided
• 1 tablespoon cocoa powder
Strawberry Sauce
• 1 lb strawberry, hulled and smashed
• 1 cup sugar
• whipped cream, to serve
Instructions:
1. In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
2. In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
3. In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
4. Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
5. Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
6. Gently fold in the egg yolk mixture into the egg whites.
7. Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
8. Preheat oven to 350˚F (180˚C).
9. Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
10. In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
11. Spoon in a scoop of the chocolate batter over the vanilla in the center.
12. Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
13. Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
14. Bake for 30 minutes, or until a toothpick comes out clean.
15. Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
16. For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
17. Serve with strawberry sauce and whipped cream!
Enjoy your Zebra Sponge Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Key Lime Cheesecake Pops?
|
Here's a recipe for Key Lime Cheesecake Pops:
Ingredients:
Crust
• 9 graham crackers
• 1/4 cup shredded coconut, dried
• 6 tablespoons unsalted butter, melted
• nonstick cooking spray, for greasing
Filling
• 12 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon key lime zest
• 2 tablespoons lime juice
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream, cold
For Decorating
• whipped cream
• key lime zest
Special Equipment
• tart pan, 11-inch (28-cm)
• 8 popsicle sticks
Instructions:
1. Make the crust: Crush the graham crackers by pulsing in a food processor, or place them in a large zip-top bag and use a rolling pin to crush into fine crumbs.
2. Transfer the graham cracker crumbs to a medium bowl and add the shredded coconut. Mix to combine, then add the melted butter. Stir until the mixture has the texture of wet sand.
3. Grease an 11-inch (28 cm) tart pan with nonstick spray. Pour the graham cracker mixture into the pan, then use a measuring cup to press the mixture around the pan in an even layer.
4. Make the filling: In a large bowl, whip the cream cheese with an electric hand mixer or fork until smooth. Add the powdered sugar, lime zest, lime juice, vanilla, and heavy cream and continue to whip until stiff peaks form.
5. Spread the filling over the crust, smoothing the top with a spatula, then freeze for 30 minutes.
6. Remove the cheesecake from the freezer and unmold. Insert 8 popsicle sticks through the sides of the crust, spacing evenly.
7. Decorate the top of the tart with whipped cream and key lime zest.
8. Freeze for 4 hours.
9. Cut the tart into 8 slices and serve.
Enjoy your Key Lime Cheesecake Pops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Conchas As Made By Maya?
|
Here's a recipe for Conchas As Made By Maya:
Ingredients:
Bread
• 1/3 cup whole milk
• 1 tablespoon sugar, plus 1 teaspoon divided
• .25 oz active dry yeast, 0.25 ounce (7 G)
• 3 large eggs, room temperature, beaten
• 2 teaspoons vanilla extract
• 2 1/2 cups all purpose flour, plus more for dusting
• 1 1/2 teaspoons kosher salt
• 2 sticks unsalted butter, softened, cut into tablespoons, wrappers reserved
Shell Topping
• 6 tablespoons unsalted butter
• 6 tablespoons powdered sugar
• 1/2 cup all purpose flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 2 drops pink gel food coloring
Instructions:
1. Make the dough: Add the milk to a microwave-safe liquid measuring cup. Microwave in 10-second intervals until the milk reaches 110–115°F (43–46°C). Add 1 teaspoon of sugar and the yeast to the milk and whisk to incorporate. Let sit for about 10 minutes, until very foamy.
2. Pour the milk mixture into a large bowl, then add the eggs and vanilla. Whisk until well combined.
3. Add the flour, remaining tablespoon of sugar, and salt and stir with a rubber spatula until a sticky dough comes together.
4. Add the butter, 1 piece at a time, and work into the dough with your hands, making sure that each piece is incorporated before adding the next. The dough should be shiny, smooth, and elastic.
5. Use the empty butter wrappers to grease the inside of a clean large glass bowl.
6. Transfer the dough to the greased bowl, using a bench scraper or rubber spatula. Cover with a kitchen towel and let the dough rise in a warm, draft-free place for 1–2 hours, until doubled in size.
7. Remove the towel and place plastic wrap directly over the dough’s surface. Refrigerate for 1 hour to chill so the dough is easier to shape.
8. Make the shell topping: In a medium bowl, cream the butter and powdered sugar with a hand mixer on medium speed until light and fluffy, about 5 minutes. Add the flour, baking soda, and salt. Continue beating on low speed until the mixture is smooth, 3-5 minutes.
9. Add the pink food coloring and stir thoroughly with a spatula until the color is homogenous.
10. Line 2 baking sheets with parchment paper.
11. Turn the chilled dough out onto a lightly floured surface. With a bench scraper or knife, gently divide the dough into 10 equal pieces.
12. Shape the pieces into balls by gently pulling the edges of the dough out and underneath, pinching at the bottom, forming a taut surface.
13. Place 5 dough balls on each prepared baking sheet and cover with kitchen towels. Let rise in a warm, draft-free place for 1–2 hours, until doubled in size.
14. Preheat the oven to 350°F (180°C).
15. Scoop 1 tablespoon of the shell topping onto a piece of wax paper and roll into a ball. Place another piece of wax paper on top and roll out to a 4-inch (10 cm) circle, slightly larger than the risen dough balls. Repeat with the remaining topping so you have 10 circles total.
16. Gently lay a circle of shell topping over each dough ball, pressing it lightly onto the surface. If the edges of the shell topping are sticking out, gently tuck them down and underneath the dough.
17. Using a paring knife, slice lines through just the topping layer to create a shell pattern, being careful not to cut into the dough.
18. Bake the conchas for 25 minutes, rotating halfway through. Let cool for 5–10 minutes before serving.
Enjoy your Conchas As Made By Maya!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Chocolate-Stuffed Churro Donuts?
|
Here's a recipe for Chocolate-Stuffed Churro Donuts:
Ingredients:
• 4 tablespoons butter, cubed
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1 cup water
• 1 cup flour
• 1 teaspoon vanilla extract
• 3 eggs
• 1/2 cup chocolate chips
• oil, for frying
• cinnamon sugar
Special Equipment Needed
• piping bag, with a large star tip
• nonstick baking sheet
Instructions:
1. In a 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.
3. Using a wooden spoon, stir until the dough comes together to form a ball and there are no lumps.
4. Remove from heat and let cool for 5 minutes before proceeding to the next step (to prevent accidentally cooking the eggs).
5. 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.
6. Once all the eggs are incorporated, transfer it to a piping bag with a large star tip.
7. On a nonstick baking sheet, pipe the dough in circles leaving a hole in the center.
8. Place the chocolate chips in a ring and top with remaining dough, making sure there are no gaps in between each layer.
9. Transfer the tray to the freezer and freeze until solid, about 3 hours or overnight.
10. Heat oil in a deep pot to 350˚F (175˚C).
11. Remove the baking tray from the freezer and use a butter knife to release the churro donuts. Return any extras to the freezer while you wait to fry.
12. Fry the donuts in batches to avoid overcrowding the pan, until brown and the dough is cooked through.
13. Drain on a paper towel before rolling in cinnamon sugar.
Enjoy your Chocolate-Stuffed Churro Donuts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Triple Chocolate Scones?
|
Here's a recipe for Triple Chocolate Scones:
Ingredients:
• 2/3 cup heavy cream
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• 1 3/4 cups all purpose flour
• 1/4 cup unsweetened dutch process cocoa powder
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter, cold, cut into small pieces
• 2/3 cup dark chocolate chip
Glaze
• 1/4 cup cocoa powder
• 1/2 cup powdered sugar
• 3 tablespoons milk
Instructions:
1. Preheat the oven to 375°F (190°C) and place rack in center of oven.
2. In a small bowl whisk together heavy cream, egg, and vanilla extract.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder and salt.
4. Using a pastry blender or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the chocolate chips. Add the cream mixture and stir just until the dough comes together (add more cream and/or flour as necessary).
5. Transfer the dough to a lightly floured surface and knead a few times. Shape the dough into a 7-inch (18 cm) round and cut into eight wedges. Place them on the baking sheet.
6. Bake for about 20 minutes or until they are firm around the edges but a bit soft in the center. A toothpick inserted into the center of a scone will come out clean. Cool on a wire rack.
7. Mix the glaze ingredients together in a bowl. Drizzle on top of the scones (optional).
Enjoy your Triple Chocolate Scones!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Help me make Apple Cinnamon Oatmeal Muffins.
|
Here's a recipe for Apple Cinnamon Oatmeal Muffins:
Ingredients:
• 2 apples
• 2 eggs
• 1 cup full-fat greek yogurt
• 1/3 cup honey
• 2 teaspoons vanilla extract
• 2 1/2 cups rolled oats
• 2 teaspoons baking powder
• 1 pinch salt
• 1 tablespoon ground cinnamon
• 1 cup almond milk
Optional Toppings
• 1/4 cup blueberry, as desired
• 3/4 cup dried cranberries, as desired
• sliced almond, as desired
• rasberry, as desired
Instructions:
1. Peel the skin from the apples and grate on the coarse side of a cheese grater. Set aside. (To prevent browning, place grated apples in a bowl and cover with lemon juice and water. Drain before adding to the batter.)
2. Preheat oven to 350°F/180°C.
3. In a large bowl, beat the eggs with a whisk until foamy and pale.
4. Add the greek yogurt, honey, and vanilla, to the bowl and whisk until the mixture is thick and well combined.
5. Sprinkle on the rolled oats, baking powder, salt, cinnamon, and the grated apple.
6. Use a spatula to fold the wet and dry ingredients together.
7. Pour in the almond milk and continue mixing until everything is well incorporated.
8. Using a medium ice cream scoop, portion the batter into 12 muffin tin cups lined with cupcake liners.
9. Top with your choice of toppings.
10. Bake for 35-40 minutes, until the muffins have set and just started to turn golden brown.
Enjoy your Apple Cinnamon Oatmeal Muffins!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Mango Tart?
|
Here's a recipe for Mango Tart:
Ingredients:
Crust
• 1 egg
• 1/2 cup butter, softened and cut into 1-inch (2 1/2 cm) cubes
• 2/3 cup sugar
• 2 cups flour
Filling
• 2 mangoes
• 2 oz cream cheese, softened
• 1/3 cup greek yogurt
• 1/2 teaspoon orange zest
• 2 tablespoons sugar
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. In a large bowl, beat the egg.
3. Add the butter and sugar, and mix.
4. Add the flour and mix until combined. The dough will be crumbly in your hand.
5. Transfer the crust mixture into a greased 8-inch (20 cm) tart pan one handful at a time, pressing it down to create an even, thin layer over the entire pan, about 1/4 inch (6 mm).
6. NOTE: Freeze and save remaining pie crust crumble for later.
7. Prick the crust with a fork to prevent it from puffing up in the oven.
8. Bake the crust for 30-40 minutes, or until golden brown.
9. On a cutting board, cut a half inch (1 cm) off the bottom and top off the mango to give it a flat base. Standing it upright, make exterior slices from the top to bottom to take the skin off.
10. Remove the meat from the sides and thinly slice.
11. In a medium bowl, combine the cream cheese, Greek yogurt, orange zest, sugar, orange juice, and vanilla extract. Mix thoroughly.
12. Transfer the yogurt mixture to the cooled tart crust.
13. Starting from the outer edge, place mango slices in a circular pattern, making full rotations all the way to the center.
14. Chill the fruit tart for at least an hour.
Enjoy your Mango Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make No-Bake Crispy Chocolate Peanut Butter Balls?
|
Here's a recipe for No-Bake Crispy Chocolate Peanut Butter Balls:
Ingredients:
• 1/2 cup butter, softened
• 2 cups creamy peanut butter
• 3 cups powdered sugar
• 3 cups crispy rice cereal, more for garnish
• 2 cups chocolate chunk, preferably dark, for coating
Instructions:
1. In a large microwave-safe bowl, add the butter and peanut butter. Microwave for 1 minute.
2. Using a fork, stir together the melted butter and peanut butter until smooth. Microwave additional 20 seconds, as needed.
3. Add the powdered sugar and rice cereal to the bowl. Gently mix together until fully incorporated.
4. Using your hands, roll the mixture into approximately 30-40 1-inch balls (2 1/2 cm). Place them on a wax paper-lined baking sheet and freeze for 15 minutes.
5. In a small microwave-safe bowl, add the chocolate chunks. Microwave for 60-75 seconds, stopping to check and stir every 30 seconds.
6. Drop the frozen balls in the melted chocolate one at a time, use a fork to roll around to ensure an even coating. Place back on a wax paper-lined baking sheet.
7. Garnish with additional rice cereal while the chocolate is still warm. Chill until the chocolate has set.
Enjoy your No-Bake Crispy Chocolate Peanut Butter Balls!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Spiced Hot Chocolate Cookies?
|
Here's a recipe for Spiced Hot Chocolate Cookies:
Ingredients:
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 stick butter
• 4 oz unsweetened chocolate
• 1 cup flour
• 1/2 cup cocoa powder
• 1 1/4 teaspoons baking soda
• 1 tablespoon cinnamon
• 1/2 teaspoon salt
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper, optional
• 1/2 cup chocolate chips
• 12 large marshmallows
Instructions:
1. Beat brown sugar, white sugar, and eggs.
2. Melt the unsweetened chocolate and butter, allow to cool. Mix into the egg and sugar mixture.
3. Add all of the dry ingredients, and mix thoroughly (you don’t want any cayenne pepper clumps!).
4. Stir in the chocolate chips.
5. Space out 12 cookies on a baking sheet.
6. Bake at 350°F (180°C) for 13 minutes. Remove the cookies from the oven.
7. Top each one with a large marshmallow.
8. Broil for 30 seconds, until the marshmallows have just started to brown.
Enjoy your Spiced Hot Chocolate Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Raspberry Jam Puff Pastry Hearts?
|
Here's a recipe for Raspberry Jam Puff Pastry Hearts:
Ingredients:
• 1 sheet puff pastry, thawed
• 3 tablespoons raspberry jam
• 1 egg wash
• 1 powdered sugar, to taste
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut the puff pastry into 9 equal squares.
3. Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
4. Brush egg wash on each side of the square.
5. Take each corner and bring them together the seal the jam inside the dough
6. Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
7. Make 8 even cuts around the circle making sure the cuts do not touch in the center.
8. Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
9. Repeat with the remaining pastry squares.
10. Bake for 15–20 minutes until pastry is golden brown and puffed.
11. Serve with a sprinkle of powdered sugar.
Enjoy your Raspberry Jam Puff Pastry Hearts!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Afternoon Tea Churros?
|
Here's a recipe for Afternoon Tea Churros:
Ingredients:
• 1 1/8 cups all-purpose flour
• 1 pinch salt
• 2 teaspoons sugar
• zest of 1 lemon, zested
• 1 1/4 cups boiling water
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups peanut or vegetable oil, for frying
• 1 1/2 cups cinnamon sugar, cinnamon and sugar mixed
For Serving
• strawberry jam
• 2 1/2 cups clotted cream
Special Tools
• piping bag with star nozzle
Instructions:
1. Sift the flour into a large bowl. Add the salt, sugar and lemon zest and mix to combine.
2. In a large saucepan, add the boiling water, butter and vanilla. Heat gently until the butter is melted and the mixture is boiling. Turn off the heat and add the flour mixture. Beat quickly until it is lump-free, then let cool for 5 minutes.
3. Beat in the eggs 1 at a time until the mixture is thick and sticky. Let cool for another 10-15 minutes.
4. Transfer the churro mixture into a piping bag with a wide star nozzle. Heat the oil in a large saucepan until it reaches 350°F (180°C). Pipe the churro mix into the oil, snipping the ends with kitchen shears. Cook 3-4 at a time for 5 minutes, or until golden brown.
5. Drain the churros on paper towels, then coat in a cinnamon-sugar mix. Serve with strawberry jam and clotted cream for a delicious twist on afternoon tea.
Enjoy your Afternoon Tea Churros!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Dirt Brownies?
|
Here's a recipe for Dirt Brownies:
Ingredients:
• 1 1/4 cups sugar
• 3/4 cup cocoa powder
• 10 tablespoons butter, melted
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup flour
Toppings
• 2/3 cup chocolate frosting, as needed
• 1/2 cup chocolate cookie crumb, as needed
• gummy worm, as needed
Instructions:
1. Preheat oven to 325°F (160°C).
2. In a large bowl, combine sugar, cocoa powder, and butter. Stir using a spatula or a wooden spoon. It will be gritty.
3. Combine vanilla and 1 egg. Mix until the egg is fully incorporated. Then mix in the other egg.
4. Add flour and salt, and mix into the batter.
5. Transfer into a baking dish and bake for 20 minutes and let it cool completely.
6. Spread the chocolate frosting and then the gummy worms, followed by the cookie crumbs.
Enjoy your Dirt Brownies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Chocolate Coconut Cream Bars?
|
Here's a recipe for Chocolate Coconut Cream Bars:
Ingredients:
Coconut Cream Layer
• 4 cups shredded coconut, unsweetened
• 1/2 cup coconut cream
• 1/3 cup maple syrup
• 1 pinch salt, optional
Chocolate Layer
• 1 1/2 cups dark chocolate chips
• 1/3 cup coconut cream
Topping
• shredded coconut, unsweetened
Instructions:
1. Combine shredded coconut, coconut cream, maple syrup, and a pinch of salt to a food processor and blend until mixture becomes easily moldable. You may have to press down the mixture and reblend a few times for this to happen.
2. Pour mixture into an 8x8-inch (20x20-cm) pan lined with parchment or wax paper. Press down firmly with a rubber spatula and smooth mixture into an even layer.
3. Freeze for 30 minutes.
4. Prepare chocolate layer by combining dark chocolate chips and coconut cream in a bowl. Microwave in 15-second intervals, stirring mixture thoroughly in between.
5. Pour chocolate mixture on top of the coconut cream layer and spread into an even layer with a rubber spatula.
6. Sprinkle shredded coconut on top.
7. Freeze for 1 hour, or until chocolate layer has set.
8. Cut into 16 squares.
Enjoy your Chocolate Coconut Cream Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making 3-ingredient Chocolate-Strawberry Braid?
|
Here's a recipe for 3-ingredient Chocolate-Strawberry Braid:
Ingredients:
• 1 sheet puff pastry, thawed
• 1/2 cup semi-sweet chocolate chips
• 5 strawberries, halved with stems removed
Instructions:
1. Preheat oven to 400ºF (200ºC).
2. In a small bowl, melt the chocolate chips.
3. Cut puff pastry in half.
4. Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
5. Spread half of the chocolate spread and sliced strawberries on the center third.
6. Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
7. Repeat for second half of puff pastry.
8. Bake for 12-15 minutes.
9. Let cool for 5 minutes.
Enjoy your 3-ingredient Chocolate-Strawberry Braid!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Lemon Ricotta Cake?
|
Here's a recipe for Lemon Ricotta Cake:
Ingredients:
Candied Lemons
• 1 cup water
• 1 cup granulated sugar
• 1 lemon, thinly sliced, about 9 slices
Cake
• 8 tablespoons unsalted butter, room temperature, divided, plus 1 tablespoon
• 1 cup flour, divided, plus 3 tablespoons
• 1 1/4 cups granulated sugar
• 4 large eggs, room temperature
• 1/2 teaspoon lemon extract
• 2 teaspoons lemon zest, packed, divided
• 1/2 cup stone ground yellow cornmeal
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup whole milk ricotta cheese, room temperature
• 2 tablespoons powdered sugar
• 4 strawberries, thinly sliced
• 1/4 cup blueberry
Instructions:
1. Line a baking sheet with parchment paper.
2. Make the candied lemons: In a high-walled, wide pan, combine the sugar and water. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
3. Add the lemon slices to the pan, making sure they are submerged in the syrup. Reduce the heat to medium-low and simmer until the lemons have softened and have started to caramelize, about 35 minutes.
4. Gently transfer the lemon slices to the prepared baking sheet and let cool completely, about 20 minutes. The candied lemons can be made up to 2 days in advance. Store in an airtight container in the refrigerator and bring to room temperature before using. (The syrup can be strained, cooled, and kept in the refrigerator for up to 2 weeks. Try adding it to cocktails and desserts!)
5. Make the cake: Arrange a rack in the center of the oven. Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23 cm) nonstick springform pan with 1 tablespoon of butter. Add 3 tablespoons of flour to the greased pan and tilt to coat completely. Turn the pan over and tap out any excess flour. Set aside.
6. In a large bowl, beat the remaining butter with an electric hand mixer on high speed until light and fluffy, about 3 minutes. With the mixer running, add the sugar and beat until evenly incorporated, about 3 minutes. Reduce the mixer speed to medium-low and add the eggs, 1 at a time, making sure to fully incorporate each before adding the next. Stir in the lemon extract and 1 teaspoon of lemon zest. Set aside.
7. In a medium bowl, whisk together the remaining cup of flour, the cornmeal, baking powder, and salt.
8. Add the wet ingredients to the flour mixture and whisk until the batter is smooth, scraping down the sides of the bowl as needed. Add the ricotta and stir just until combined, but do not overmix.
9. Set the prepared pan on a baking sheet. Pour the batter into the pan and use a spatula to smooth the top.
10. Bake for 45 minutes, or until the sides and top of the cake are golden brown and a toothpick inserted in the center comes out clean.
11. Transfer the cake to a wire rack and let cool for at least 45 minutes. Once the cake begins to pull away from the sides of the pan, release the springform. With a wide metal spatula, gently transfer the cooled cake to a cake platter.
12. Dust the top of the cake with the powdered sugar. Top with the strawberries, blueberries, and lemon slices and sprinkle with the remaining teaspoon of lemon zest.
Enjoy your Lemon Ricotta Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Vanilla 'Box' Cake Pops?
|
Here's a recipe for Vanilla 'Box' Cake Pops:
Ingredients:
• 15 oz yellow cake mix, prepared according to package instructions, cooled
• 1/2 cup vanilla frosting
• 2 cups white chocolate, plus 2 tablespoons, melted, divided
• sprinkles, for decoration, optional
Special Equipment
• 24 sticks lollipop stick
Instructions:
1. In a large bowl, crumble the cake into fine uniform crumbs. Add the vanilla frosting and mix thoroughly.
2. Press the cake mixture into an ice cube tray. Dip the lollipop sticks into 2 tablespoons of melted white chocolate, then stick them into the center of each cake pop inside the ice cube tray.
3. Freeze for at least 2 hours or up to 8 hours.
4. Use a butter knife or offset spatula to loosen the cake pops from the ice cube tray. Pull out the cake pops.
5. Dip each cake pop in the remaining melted white chocolate. Decorate with sprinkles
Enjoy your Vanilla 'Box' Cake Pops!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Peanut Butter Keto Cookies?
|
Here's a recipe for Peanut Butter Keto Cookies:
Ingredients:
• 2 cups almond flour
• 6 tablespoons keto friendly powdered sugar substitute
• 1 large egg
• 1/2 teaspoon kosher salt
• 1 cup natural salted crunchy peanut butter
• 1/2 cup unsalted butter, melted
Instructions:
1. Preheat the oven to 350ºF (180ºC) and line 2 baking sheets with parchment paper.
2. In a large bowl, mix together the almond flour, powdered sugar substitute, egg, salt, peanut butter, and melted butter until thoroughly combined.
3. Scoop the dough into 14 balls using a 1/4 cup ice cream scoop and place on the prepared baking sheets. Flatten the cookies by crossing 2 forks on top and pressing down slightly.
4. Bake the cookies for 10–12 minutes, turning the baking sheet halfway, until fragrant and slightly golden. Remove the cookies from the oven and transfer to a wire rack to cool.
5. The cookies will keep in an airtight container at room temperature for up to 4 days.
Enjoy your Peanut Butter Keto Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Apple Crumble Cupcakes?
|
Here's a recipe for Apple Crumble Cupcakes:
Ingredients:
Apple Mixture
• 1 2/3 cups apple, diced
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 tablespoon lemon zest, zest
• 1/2 lemon, juice
• 1 teaspoon vanilla extract
Cupcake Mixture
• 2/3 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1 1/4 cups plain flour
• 1 teaspoon baking powder
• 1 tablespoon corn flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 3 eggs
Crumble Mixture
• 1 tablespoon plain flour
• 2 tablespoons oats
• 1 tablespoon brown sugar
• 1 tablespoon butter
• whipped cream, for topping
Instructions:
1. Preheat oven to 160°C (325°F).
2. In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant.
3. Mash until the mix resembles a paste. Let cool.
4. Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed.
5. Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated.
6. Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
7. Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Let cool.
8. In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
9. Top the cupcakes with whipped cream and the crumble mix.
Enjoy your Apple Crumble Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Chocolate Avocado Pudding?
|
Here's a recipe for Chocolate Avocado Pudding:
Ingredients:
• 2 large ripe avocados, cubed
• 3 tablespoons dark chocolate cocoa powder
• 1/2 cup dark chocolate, melted
• 1/4 cup almond milk
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 pinch salt, or sea salt
Instructions:
1. Add the avocados to a blender or food processor, along with the cocoa powder, melted chocolate, almond milk, maple syrup, vanilla extract and salt.
2. Blend until smooth, scraping down sides as necessary.
3. Serve immediately, or chilled.
Enjoy your Chocolate Avocado Pudding!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Galaxy Clear Jelly Cake?
|
Here's a recipe for Galaxy Clear Jelly Cake:
Ingredients:
Star Mixture
• 1 tablespoon silver sugar pearl
• 1 tablespoon hot water
Water Jelly
• 1/4 cup agar
• 2 teaspoons sugar
• 1 cup water
Blue Jelly
• 2/3 cup water
• 1/4 cup blue hawaii syrup
• 1/8 cup strawberry syrup
• 1/4 cup agar powder
Special Equipment
• ice ball tray
Instructions:
1. Make the star mixture: In a small bowl, combine the sugar pearls and hot water and whisk until the all of the balls are separated. Set aside.
2. Make the water jelly: In a small bowl, combine the agar and sugar.
3. Add the water to a small pan, then add the agar mixture and stir to combine. Cook over high heat until boiling. Reduce the heat to low and cook for 2 minutes. Meanwhile, fill a large bowl with ice and cold water.
4. Move the pan to the ice bath and chill for 3 minutes, stirring occasionally.
5. Pour the agar mixture into the ice ball tray. Chill in the refrigerator for 10 minutes.
6. Make the blue jelly: In a small pan, combine the water, blue Hawaii syrup, strawberry syrup, and agar and stir to combine. Cook over high heat until boiling. Reduce the heat to low and cook for 2 minutes.
7. Move the pan to the ice bath and chill for 2 minutes, stirring occasionally.
8. Using a skewer or toothpick, scratch the surface of the chilled water jelly. Pour the star mixture over the water jelly. Add the blue jelly and cover with the lid, and fridge for 30 minutes.
9. Remove the raindrop cake from the tray.
Enjoy your Galaxy Clear Jelly Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cookies And Cream Poke Cake?
|
Here's a recipe for Cookies And Cream Poke Cake:
Ingredients:
• 1 freshly made chocolate cake, prepared from scratch or using a packaged mix
• 1 packet cookies and cream pudding mix
• 1 cup milk
• 8 oz frozen whipped topping, thawed
• 1 cup crushed chocolate cookies, plus more for topping
• 14 oz can of sweetened condensed milk
Instructions:
1. Using the back of a wooden spoon, poke at least 3 rows of 4 holes in the cooked cake, making 12 holes total.
2. In a large bowl, add the packet of cookies and cream pudding mix and the milk and whisk until there are no lumps. Add the whipped topping and the crushed chocolate cookies. Stir until well-combined and set aside.
3. Pour the sweetened condensed milk over the cake and let settle into the holes for about 10 minutes. Some of the mixture will still stay on top, which is okay.
4. Spread the pudding mixture mixture and smooth it out evenly. Sprinkle extra crushed cookies on top. Chill the cake for at least 3 hours or up to overnight.
Enjoy your Cookies And Cream Poke Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Caramel Apple Upside-Down Cake?
|
Here's a recipe for Caramel Apple Upside-Down Cake:
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/3 cup sugar
• 1 tablespoon baking powder
• 2 eggs
• 1/3 cup oil
• 1/3 cup milk
• 1 tablespoon vanilla extract
• 2 tablespoons butter
• 1 cup dulce de leche
• 3 granny smith apples, peeled and thinly sliced
• vanilla ice cream
Instructions:
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, mix together the flour, sugar, baking powder, eggs, oil, milk, and vanilla until smooth. Set aside.
3. In a small pot over medium heat, melt the butter. Add the dulce de leche and stir until mixture comes to a boil.
4. Immediately pour the dulce de leche mixture into a round baking pan.
5. Layer the apples in a circular pattern with each one overlapping the other. Repeat until the entire bottom of the pan is covered.
6. Pour the cake batter on top of the apples and spread the batter evenly on top.
7. Bake for 25 minutes, then cool until bottom is slightly warm.
8. Place a large round plate on top of the cake pan, then flip quickly. Give the cake pan a few pats to make sure the cake is released, then lift off the pan.
9. Slice and serve with ice cream!
Enjoy your Caramel Apple Upside-Down Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you have a recipe for Peanut Butter Chocolate Snack Mix?
|
Here's a recipe for Peanut Butter Chocolate Snack Mix:
Ingredients:
• 1 1/2 cups semi sweet chocolate
• 1/4 cup creamy peanut butter
• 5 cups rice cereal
• 1 cup powdered sugar
• 1/2 cup peanut butter chocolate candy
Instructions:
1. In a medium bowl, mix together the chocolate and peanut butter. Melt in microwave for 60 seconds, stirring every 15 seconds, until smooth.
2. Place the rice cereal in large bowl. Pour the melted chocolate over the cereal and stir to coat.
3. In a large plastic bag, add the powdered sugar and cereal. Seal the bag and shake until the cereal is well coated.
4. Add the peanut butter chocolate candy and shake to incorporate.
Enjoy your Peanut Butter Chocolate Snack Mix!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I prepare Glow-Inspired Cupcakes?
|
Here's a recipe for Glow-Inspired Cupcakes:
Ingredients:
• 3 cups cream cheese frosting
• 1 drop electric pink gel food coloring
• 1 drop royal blue gel food coloring
• 1 drop regal purple gel food coloring
• 12 vanilla cupcakes
• 1 tablespoon edible glitter
Instructions:
1. Divide the cream cheese frosting evenly between 3 medium bowls. Add each food coloring to a bowl of frosting and mix well.
2. Set a sheet of plastic wrap on a flat surface and pour each frosting color into adjacent stripes. Fold the plastic wrap over the frosting and roll into a log shape. Chill in the refrigerator for at least 30 minutes.
3. Squeeze the frosting into a piping bag fitted with a star tip.
4. Pipe the frosting onto the cupcakes.
5. Using a pastry brush, sprinkle edible glitter over the frosting.
Enjoy your Glow-Inspired Cupcakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Caged Apple Puff Pastry?
|
Here's a recipe for Caged Apple Puff Pastry:
Ingredients:
• 1 sheet puff pastry, thawed
• 2 apples, peeled,cored and halved
• 2 tablespoons butter, melted
• 1 teaspoon cinnamon
• 1 teaspoon sugar
• 1 egg wash
Instructions:
1. Cut the puff pastry into 9 equal squares.
2. Taking one of the squares, make 5 equal 1-inch (2 cm) cuts on 2 sides of the square.
3. Make 3 vertical 1-inch (2 cm) cuts in between the edge of the uncut side and the 2 slits on the cut sides.
4. Make 2 vertical 1-inch (2 cm) cuts under the top slit and above the bottom slit.
5. Repeat this pattern until you have 6 rows with 3 cuts and 5 rows with slits and 2 cuts. Set aside
6. Preheat oven to 400˚F (200˚C).
7. Take another square place one of the apple halves in the center, peeled side facing up. Brush egg wash on each side of the square around the apple.
8. Combine the butter, cinnamon and sugar in a bowl. Brush over the apple until it is completely coated.
9. Take the other cut square of dough and stretch it over the apple, your cut should look like holes in the dough.
10. Pinch the bottom of the dough together until it is sealed.
11. Brush with egg wash and sprinkle with coarse sugar.
12. Bake for 15–20 minutes until pastry is golden brown and puffed.
Enjoy your Caged Apple Puff Pastry!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Mini S’mores Eclair?
|
Here's a recipe for Mini S’mores Eclair:
Ingredients:
• 4.8 oz graham crackers, 1 envenlope
• 1/2 cup unsalted butter, cubed
• 1 teaspoon salt
• 1 cup water
• 3/4 cup flour
• 4 eggs, +1 for egg wash
• 14 oz marshmallow fluff
• 4 oz dark chocolate bar
• 1/2 cup heavy cream
• mini marshmallow, for decorating
Instructions:
1. In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil.
2. As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine.
3. Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes.
4. Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough)
5. Preheat oven to 425˚F (220˚C)
6. Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch (5-7cm) logs.
7. Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape)
8. Brush the eclairs with beaten egg.
9. Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
10. Remove eclairs from oven. Using the tip of a knife, cut a small “x” into the bottom of each eclair and transfer (“x” side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape).
11. Fill a piping bag fitted with a narrow tip with marshmallow fluff.
12. Just before serving, pipe the fluff into the cooled eclairs.
13. Break apart chocolate and add to a small microwave safe bowl.
14. To a separate, small microwave safe bowl, add the heavy cream.
15. Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth).
16. Dip the top side of the filled eclairs into the melted chocolate.
17. Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can “toast” the marshmallows to make them super cute). Best served immediately!
Enjoy your Mini S’mores Eclair!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Vegan Chocolate Mousse?
|
Here's a recipe for Vegan Chocolate Mousse:
Ingredients:
• 1 can chickpea water, aquafaba
• 1/2 cup dark chocolate, vegan
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
Instructions:
1. In a medium-sized bowl, beat aquafaba until stiff peaks form.
2. Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
3. Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
4. Garnish with fresh strawberries or fruit of choice.
Enjoy your Vegan Chocolate Mousse!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could I have the recipe for Berries And Cream Cloud Cake?
|
Here's a recipe for Berries And Cream Cloud Cake:
Ingredients:
• 6 egg whites
• 1 3/4 cups baker's sugar
• 2 tablespoons cornstarch
• 2 cups heavy whipping cream
• 1/3 cup sugar
Garnish
• plum
• rasberry
• strawberry
Instructions:
1. Preheat oven to 280°F (135°C).
2. In a large bowl, whip egg whites until stiff peaks form.
3. In a small bowl, combine baker’s sugar and cornstarch and mix well.
4. Gradually (split into 5 portions) add sugar into the egg whites. Once the egg whites form a stiff peak with a sheen gloss, set aside.
5. Bake for 1 hour. Then turn oven off and let cloud cakes sit in hot oven for another hour or two until the oven is totally cool.
6. Whip the heavy cream and sugar together until the cream is set.
7. Carefully place each layer of cake with cream and berries.
Enjoy your Berries And Cream Cloud Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Blueberry Slab Pie.
|
Here's a recipe for Blueberry Slab Pie:
Ingredients:
• 4 refrigerated pie crusts, 8 inch (20 cm)
• 5 cups blueberry
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon cinnamon
• 1 pinch salt
• 1 teaspoon lemon zest
Instructions:
1. In a bowl, mix the blueberries, sugar, cornstarch, cinnamon, salt, and lemon zest. Set aside.
2. Preheat oven to 400°F (200˚C).
3. On parchment paper, stack 2 pie crusts on top of each other. Roll out to 17 inches by 12 inches (43 cm by 30 cm). Cut diagonally into strips.
4. Roll out another 2 pie crusts. Place in a 15x10x1 inch (38x25x2 cm) baking sheet.
5. Spread out blueberry mixture into the crust, then form a lattice top with the pie crust strips. Tuck the crust inward around the edges, and bake for 35 minutes.
6. Serve warm with ice cream.
Enjoy your Blueberry Slab Pie!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Mean Girls Pink Milkshake As Made By Jonathan Bennett?
|
Here's a recipe for Mean Girls Pink Milkshake As Made By Jonathan Bennett:
Ingredients:
• 1 cup strawberry ice cream
• 1 cup vanilla ice cream
• 1 cup fresh strawberry , hulled and halved
• 1/4 cup marshmallow fluff
• 1/4 cup whole milk
• 1/4 teaspoon vanilla extract
Topping Ideas
• frosting, pink or white
• pink animal cracker
• strawberry gummy
• pink sprinkle
• whipped cream
• pink rock candy
• pink doughnut
• pink macaron
• pink sour straw
• pink mini marhmallow
• pink cotton candy
Instructions:
1. To start, prep your milkshake glass or vessel. Pick something tall and slender and chill it in the freezer for 10 minutes before you start. This will keep the shake cool and the frosting from melting.
2. Spread a nice, thick layer of frosting around the rim of your glass, going down 2-3 inches (5-7 cm). Now, this is where the fun starts: Stick your favorite candies and treats all around the frosted rim—candy, doughnuts, cookies, sprinkles...anything goes. Freeze for 10 minutes.
3. Now, make the milkshake. Combine the strawberry ice cream, vanilla ice cream, strawberries, marshmallow fluff, milk, and vanilla in a blender and blend until smooth and creamy.
4. Pour the shake into the decorated glass, top it with a hefty dose of whipped cream, and add whatever else you got! Animal crackers? Fetch, yes! Cotton candy? Bring it! A lollipop the size of your face? Why not?! A slice of cake made with rainbows and smiles? DO IT… We dare you.
Enjoy your Mean Girls Pink Milkshake As Made By Jonathan Bennett!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make 6-Minute Apple Crisp?
|
Here's a recipe for 6-Minute Apple Crisp:
Ingredients:
Apple Pie Filling
• 1 honeycrisp apple
• 1 tablespoon water
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 1 teaspoon all purpose flour
• 1 pinch kosher salt
Crumble Topping
• 3 tablespoons old fashion oat
• 1 tablespoon all purpose flour
• 1 tablespoon brown sugar
• 1/4 teaspoon cinnamon, plus more for topping
• 1 pinch kosher salt
• 2 tablespoons unsalted butter, softened
• whipped cream, for serving
Instructions:
1. Make the filling: Peel the apple, then dice into small pieces, avoiding the core.
2. Add the apple and water to a large, microwave-safe mug. Microwave for 1 minute, until the apple is tender.
3. Remove from the microwave and stir in the cinnamon, brown sugar, flour, and salt.
4. Make the crumble topping: In a small bowl, mix together the oats, flour, brown sugar, cinnamon, and salt with a fork. Mash in the butter until crumbly chunks form.
5. Spoon the topping over the apple mixture. Microwave on high power for 3–4 minutes, until the filling is juicy and bubbling and the topping is golden brown.
6. Top with whipped cream and a sprinkle of cinnamon, then serve.
Enjoy your 6-Minute Apple Crisp!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Have you got a recipe for Chocolate Banana Braid?
|
Here's a recipe for Chocolate Banana Braid:
Ingredients:
• 2 ripe bananas, peeled and sliced
• 1 sheet puff pastry, thawed
• 1/4 cup chocolate hazelnut spread
• 1 egg, beaten
Instructions:
1. Unfold the puff pastry. Spread the chocolate hazelnut spread onto the middle third.
2. Arrange the sliced bananas on top of the spread in a single layer. Bananas may slightly overlap.
3. Preheat oven to 400°F (220°C)
4. Cut out a triangle of the top right corner of the pastry. Repeat on the other side.
5. Cut diagonal slits along both sides of the pastry. Each will be around 1 inch (2 1/2 cm) thick.
6. Fold over the top piece of dough to partially cover the top row of bananas.
7. Alternating both sides, fold the strips of pastry over the bananas, mimicking a braid pattern.
8. Trim the excess dough on the sides, and fold over the bottom flap.
9. Brush the top of the braided pastry with the beaten egg. Transfer to a parchment lined baking sheet for and bake 15 minutes or until the pastry is golden brown.
10. Allow to rest for 10 minutes before slicing.
Enjoy your Chocolate Banana Braid!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Mini Peanut Butter Cheesecakes?
|
Here's a recipe for Mini Peanut Butter Cheesecakes:
Ingredients:
• 24 ritz crackers
• 16 oz cream cheese
• 1/2 cup sugar
• 1/2 cup peanut butter
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 2 eggs
Instructions:
1. Form peanut butter sandwiches with Ritz crackers.
2. Place them in the bottom of each cup of a muffin tin.
3. In a large bowl beat together cream cheese and sugar.
4. Then add peanut butter, sour cream, vanilla, 2 eggs, and beat again.
5. Pour mixture over each peanut butter sandwich until each cup is 3/4 full.
6. Top with crushed Ritz cracker.
7. Bake for 22 minutes at 275°F (135°C). Let cool completely and then refrigerate 2 hours.
Enjoy your Mini Peanut Butter Cheesecakes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Homemade Fudge Popsicles?
|
Here's a recipe for Homemade Fudge Popsicles:
Ingredients:
• 2 cups sugar
• 3/4 cup cocoa powder
• 1 teaspoon vanilla
• 6 cups whole milk
Instructions:
1. Heat a pan over medium-high heat. Add the sugar, cocoa powder, vanilla, and milk, and whisk until smooth. Bring to a boil, then remove from heat.
2. Let the pan cool.
3. Line a loaf pan with plastic wrap, or use popsicle molds. Pour mixture into pan.
4. Freeze for about 5 hours, until firm enough to stick popsicle sticks in. Gently slide each popsicle stick into chocolate, leaving about 2 inches (5 cm) in between each stick. Continue with the next row. There should be about 8 sticks per row, 16 popsicle sticks total.
5. Continue to freeze for another 4 hours, until completely frozen.
6. Remove the loaf pan from the freezer, and pull the plastic wrap upward releasing the chocolate. You may need to use a spatula to help release chocolate from pan.
7. Slice and serve immediately.
Enjoy your Homemade Fudge Popsicles!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Mint Chocolate Chip Cookies?
|
Here's a recipe for Mint Chocolate Chip Cookies:
Ingredients:
• 16.5 oz cookie dough
• 1/4 cup cocoa powder
• 4.5 oz chocolate mint thin, chopped, 1 box
Instructions:
1. Preheat oven to 325°F (160°C).
2. Combine the cookie dough, cocoa powder, and mint chocolate chunks 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 Mint Chocolate Chip Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies?
|
Here's a recipe for Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies:
Ingredients:
• 1 1/4 cups all purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons unsalted butter, softened
• 1/2 cup light brown sugar, packed
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups crispy rice cereal
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup butterscotch chips
• 1 cup old-fashioned oat
• 1/2 teaspoon flakey sea salt, for sprinkling
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, baking powder, and baking soda.
3. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
5. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
7. Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
8. Bake for 10 minutes, or until golden brown.
9. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
Enjoy your Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I go about making Magic Chocolate Ball?
|
Here's a recipe for Magic Chocolate Ball:
Ingredients:
• 8 oz milk chocolate, chopped or in chips
• 2 brownies, prepared as desired
• 1/2 cup assorted berries, for serving
• ice cream, for serving
• 8 oz dark chocolate, chopped
• 1 cup heavy cream
Special Equipment
• 6-inch fillable ornament, 6-inch (15 cm) available at craft and baking stores or online
Instructions:
1. Melt the milk chocolate in the microwave in 20-second intervals, stirring until smooth.
2. Open the fillable ornament and coat the inside with a lightly oiled paper towel. Pour the melted chocolate into one of the halves. Close the ornament, rotating the ball so that the chocolate evenly coats the entire surface. Continue slowly rotating for 5 minutes. You may have to shake it a bit to get the chocolate to fill any holes. Place the ball in the freezer, then flip it after 2 minutes. Continue to flip it every few minutes, 2-3 more times. The chocolate should be set by then. Freeze for 30 minutes.
3. Remove the ball from the freezer. Carefully open the ornament and remove the ball. Work quickly and avoid touching the ball for too long with your warm hands. If you want to be extra careful, immediately after unmolding, place the ball back in the freezer for a few minutes.
4. Dip or run a flat-bottomed bowl in boiling water, then dry the entire bowl. Invert the bowl onto a flat surface, then place one side of the frozen chocolate ball on the hot bowl.
5. Twist back and forth with a gentle motion, making sure that you’re not applying too much pressure to the ball, as it is very fragile. Use a paper towel to help insulate the ball from your warm fingers. You may have to reheat and wipe off the bowl a few times as it will cool down a bit. Place the ball back in the freezer.
6. On a large plate, stack the brownies on top of each other, then surround them with berries. Place a scoop of ice cream on top of the brownies, then slowly place the chocolate ball on top. To cover up any holes or imperfections along the seam where the ball touches the plate, surround the base of the ball with more berries.
7. Microwave the dark chocolate with the heavy cream in 20-second intervals until smooth and glossy.
8. Pour the chocolate sauce over the ball in a circular motion.
Enjoy your Magic Chocolate Ball!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make Gingerbread 3D Cookies 4 Ways?
|
Here's a recipe for Gingerbread 3D Cookies 4 Ways:
Ingredients:
Gingerbread Cookies
• 3/4 cup butter, melted
• 3/4 cup brown sugar
• 3/4 cup molasses
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon allspice
• 1 egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 1/2 cups flour
Icing
• 3 cups powdered sugar
• 6 tablespoons milk
• red food coloring
• green food coloring
Instructions:
1. In a large bowl, whisk the melted butter, brown sugar, molasses, salt, cinnamon, ginger, and allspice until smooth.
2. Whisk in the egg until combined.
3. Fold in the baking powder, baking soda, and half of the flour.
4. Add the rest of the flour until dough comes together.
5. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
6. Preheat oven to 350°F (180°C).
7. Roll out the dough to 1/4-inch (6 mm) thickness. Cut into the desired shape using small knife.
8. Take the extra dough and roll out again to 1/4-inch (6 mm) thickness. Continue to cut shapes until dough is used. If dough gets too soft, transfer to fridge before rolling out.
9. Transfer shapes to a parchment paper-lined baking sheet and bake for 8-10 minutes.
10. Carefully transfer the cookies to a baking rack and cool completely.
11. Equally divide the powdered sugar in three bowls.
12. Add two tablespoons of milk to each and whisk until smooth. If too runny add more powdered sugar, if too thick add more milk.
13. Add red food coloring to one bowl and green to the other.
14. Transfer icings to three different piping bags with a thin tip.
15. Decorate the cookies and allow to set before assembling.
16. Fit the cookie pieces into each other to allow the cookies to stand.
Enjoy your Gingerbread 3D Cookies 4 Ways!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I make Summer Berry Buckle?
|
Here's a recipe for Summer Berry Buckle:
Ingredients:
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 4 1/2 cups mixed berries, blackberries, blueberries, raspberries
• powdered sugar, to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Grease a 9-inch (23 cm) cake pan with butter.
3. In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
4. Add the eggs one at a time, then add the vanilla. Whisk until combined.
5. Fold in the flour, salt, cinnamon, and baking powder until combined.
6. Fold in the berries.
7. Transfer to a baking pan.
8. Bake for 40 minutes, or until golden brown.
9. Cool for 30 minutes before serving.
10. Slice and sprinkle with powdered sugar.
Enjoy your Summer Berry Buckle!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Do you know how to make Cookies ‘N’ Cream Icebox Cake?
|
Here's a recipe for Cookies ‘N’ Cream Icebox Cake:
Ingredients:
Cookies
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 cup dark cocoa powder
• 1 teaspoon salt
• 1 teaspoon baking powder
Whipped Cream
• 4 cups heavy cream
• 1 cup sweetened condensed milk, chilled
Instructions:
1. Preheat the oven to 350˚F (180˚C).
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer.
3. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat until combined.
4. Sift in the flour, cocoa powder, salt, and baking powder. Beat until combined.
5. Divide the dough into 4 equal portions. Place a portion of dough between 2 sheets of parchment paper and roll out into a circle that is about 11 inches (27 cm) wide. Using a 10-inch (25 cm) springform pan as your guide, cut a 10-inch (25 cm) circle out of the dough.
6. Use a 3-inch (8-cm) ramekin as a guide to cut out the center, leaving a doughnut-shaped cookie. Reserve the dough scraps and transfer the cookie on the parchment paper to a baking sheet. Repeat with the remaining dough portions.
7. Chill the cookie dough in the freezer for 10 minutes.
8. Bake the cookies (in batches, if necessary) for 12-14 minutes, until crisp around the edges. Let cool completely.
9. Reroll the dough scraps and use a cookie cutter to cut out 24 11/2-inch-wide (4-cm) cookies. Transfer the cookies to a baking sheet lined with parchment paper and chill in the freezer for 10 minutes.
10. Bake the cookies for 7 minutes, until crisp. Let cool completely.
11. Make the whipped cream: Add the heavy cream to a large bowl. With an electric hand mixer, whip the cream until soft peaks form, then add the sweetened condensed milk. Continue whipping until stiff peaks form. Transfer to a piping bag or zip-top bag fitted with a large round tip.
12. Carefully place one of the large cookies on a serving platter. Pipe a layer of whipped cream on top of the cookie. Repeat with the remaining cookies and whipped cream, finishing with a layer of cream. Reserve any leftover whipped cream for sandwich cookie garnish.
13. Chill the cake in the refrigerator for at least 4 hours or overnight.
14. After the cake has chilled, make sandwich cookies for decoration. Pipe a dollop of whipped cream onto a small cookie and sandwich with another cookie. Make 9 more cookie sandwiches. Place the remaining cookies in a plastic bag and use a rolling pin to smash into crumbs.
15. Arrange the sandwich cookies evenly around the top edge of the cake. Sprinkle the cookie crumbs over the exposed whipped cream.
16. Slice and serve.
Enjoy your Cookies ‘N’ Cream Icebox Cake!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Tell me how to make Chocolate And Strawberry Tart.
|
Here's a recipe for Chocolate And Strawberry Tart:
Ingredients:
• 3 cups chocolate cookie
• 1 cup butter, melted
• 1 cup double cream
• 2 cups dark chocolate
• 1 cup strawberry
• dark chocolate, melted
• white chocolate, melted
• powdered sugar, to serve
Instructions:
1. Add the cookies to the bowl of a food processor and pulse until crumbs form. Mix in the melted butter, stirring to combine.
2. Transfer the biscuit mixture to a 9 inch (23 centimeters) cake tin lined with parchment paper and press to form an even base. Freeze for 10 minutes.
3. Add the double cream and chocolate to a pot over medium heat, gently stirring until the chocolate is melted.
4. Pour the chocolate over the biscuit base and top with the strawberries.
5. Refrigerate for 3 hours, until set. Drizzle with melted dark and white chocolate and coat with icing sugar.
Enjoy your Chocolate And Strawberry Tart!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do you make S'mores Crepes?
|
Here's a recipe for S'mores Crepes:
Ingredients:
• 2 cups all-purpose flour
• 3 eggs
• 1/4 cup butter, melted
• 3 tablespoons granulated sugar
• 3 cups milk
• graham cracker, as desired
• chocolate, as desired
• marshmallow, as desired
• chocolate syrup, 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. Add graham crackers, chocolate, and marshmallows to crepe. Fold crepe over twice.
9. Bake at 350˚F (175˚C) for 10 minutes.
10. Remove from heat and cool.
11. Serve with chocolate syrup and crumbled graham crackers.
Enjoy your S'mores Crepes!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
How do I cook Strawberry Lemonade Bars?
|
Here's a recipe for Strawberry Lemonade Bars:
Ingredients:
• 1 3/4 cups flour
• 1/4 cup cornstarch
• 2/3 cup powdered sugar
• 1/2 tablespoon salt
• 16 tablespoons cold butter, cut into small cubes
• nonstick cooking spray
• 4 eggs, beaten
• 1 1/3 cups sugar
• 3 tablespoons flour
• 1 1/3 cups strawberry
• 2 tablespoons lemon zest
• 2/3 cup fresh lemon juice
• 1/3 cup milk
Optional
• 1 tablespoon powdered sugar
Instructions:
1. In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
2. Using two forks, mash butter into the dry ingredients until it is fully incorporated.
3. Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about 1/2 inch (1 1/4 cm) up the sides of the pan.
4. Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
5. Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
6. In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
7. Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
8. Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
Enjoy your Strawberry Lemonade Bars!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Could you tell me how to prepare Caramel Snickers Cookie Cups?
|
Here's a recipe for Caramel Snickers Cookie Cups:
Ingredients:
• 9 oz chocolate chip cookie dough
• 9 fun sized snickers, to taste
• 1/2 cup caramel syrup, to taste
Instructions:
1. Get a muffin tin and coat with vegetable oil spray.
2. Place a cookie’s worth of dough into each section of a muffin tin. Press the dough down to make a cup shape.
3. Bake for 10-12 minutes.
4. As soon as the cookies are removed from the oven, place one snickers bar in each cookie cup.
5. Let cool and cover with caramel just before serving.
Enjoy your Caramel Snickers Cookie Cups!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Can you tell me how to make Banana Bread Chocolate Cheesecake Swiss Roll?
|
Here's a recipe for Banana Bread Chocolate Cheesecake Swiss Roll:
Ingredients:
Cake
• 2 ripe bananas
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup granulated sugar
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• nonstick cooking spray, for greasing
• powdered sugar, for dusting
Filling
• 8 oz packages of cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 2 tablespoons milk
• 1 cup semi-sweet chocolate chips, melted
• whipped cream, for decorating
• chocolate bar, for decorating
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Make the cake: Place the peeled bananas in a medium bowl and use a fork to mash them. Add the eggs, vanilla, and sugar and whisk until the mixture turns pale yellow.
3. Add the flour, baking powder, baking soda, and salt and whisk to combine.
4. Grease a baking sheet well and line with parchment paper.
5. Pour the batter onto the baking sheet and use a spatula to spread evenly.
6. Bake for 12 minutes, or until the bread is golden brown and springs back when gently pressed.
7. Cover a large, clean dish towel with powdered sugar (this will help keep the cake from sticking to the towel). While the cake is still warm, carefully flip the baking sheet onto the towel. Lift up the sheet and remove the parchment paper.
8. Starting from a short end, gently roll up the cake with the towel. Let cool for at least 1 hour.
9. Make the filling: Add the cream cheese to a medium bowl and whip with a fork until light and fluffy. Add the sugar, vanilla, and milk. Mix until the filling is silky and smooth.
10. Add the melted chocolate and fold with a spatula to combine.
11. Unroll the banana bread and spread the filling evenly over it. Roll the banana bread back up without the towel, wrap the outside with the towel or plastic wrap, and chill for 4 hours.
12. Remove the roll from the fridge and sift powdered sugar over the top. Top with whipped cream. Run a vegetable peeler across a chocolate bar to sprinkle chocolate curls over the whipped cream.
13. Slice and serve.
Enjoy your Banana Bread Chocolate Cheesecake Swiss Roll!
|
https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty
|
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.