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Tell me how to make Peanut Butter Edible “Cookie Dough”. | Here's a recipe for Peanut Butter Edible “Cookie Dough”:
Ingredients:
• 2 cups cashews
• 3 tablespoons agave
• 2 tablespoons coconut oil
• 1/4 cup almond flour
• 1/3 cup natural peanut butter
Instructions:
1. Soak cashews in boiling water for two hours.
2. Drain the cashews and blend in a food processor for 30 seconds. Pour in coconut oil and agave and blend for 1 minute.
3. Scrape down sides and add in almond flour and peanut butter. Blend until smooth, approximately 2-5 minutes.
4. Remove the mixture from the food processor and transfer to a food storage container.
5. Store in an airtight container in the refrigerator.
Enjoy your Peanut Butter Edible “Cookie Dough”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Salted-Caramel Pretzel, Almond And Cacao Bars. | Here's a recipe for Salted-Caramel Pretzel, Almond And Cacao Bars:
Ingredients:
Almond “Biscuit” Layer
• 1/2 cup macadamia nut
• 1/2 cup coconut flakes
• 3 tablespoons agave nectar
• 3 tablespoons coconut oil
• 1 tablespoon almond butter, or peanut butter
• 1 pinch pink himalayan salt
• 1 1/2 cups ground almonds
Salted Date Caramel Layer
• 2 cups medjool date, pitted
• 2 tablespoons coconut oil
• 1/2 cup filtered water
• 1 teaspoon vanilla bean paste
• 1/4 teaspoon pink himalayan salt
“Chocolate” Coating
• 5 tablespoons coconut oil, melted
• 4 tablespoons organic cacao powder
• 2 tablespoons agave nectar
Topping
• 1/2 cup gluten-free pretzel, or flaked almonds for 100% raw
Instructions:
1. Line a square, loose-bottom 20-cm (8-in) baking tray with parchment paper.
2. First make the almond biscuit layer: blend all of the ingredients except the ground almonds in the blender until the nuts and coconut are finely chopped. Add the ground almonds then pulse until fully incorporated. The mixture should be sticky.
3. Press the almond mixture into the base of the baking tray, making sure it’s an even layer all over.
4. Pop the tray into the freezer and get on with the caramel layer.
5. Rinse out the blender. Blend all of the ingredients in the blender until the mixture is as smooth as possible.
6. Remove the tray from the freezer and spread the caramel layer over the top evenly. Pop the tray back into the freezer to set for around 2 hours.
7. After the 2 hours, remove the tray from the freezer and place the toppings on.
8. Carefully remove the bars from the tin, then cut it into 12-14 bars. Run your knife under hot water between each cut to make it easier.
9. Place the bars onto a baking tray and back into the freezer while you make the coating.
10. Mix the chocolate coating ingredients together in a small mixing bowl until smooth.
11. Remove the bars from the freezer and drizzle the coating over the top of each bar. Top each bar with a couple of pretzels or a sprinkling of flaked almonds. Serve straight away or store in the freezer for up to 2 months. Serve straight from the freezer.
Enjoy your Salted-Caramel Pretzel, Almond And Cacao Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Brown Sugar Matcha Ice Cream Bars? | Here's a recipe for Brown Sugar Matcha Ice Cream Bars:
Ingredients:
Brown Sugar Syrup
• 1/2 cup dark brown sugar
• 3/4 cup warm water, divided
• 1 tablespoon cornstarch
Matcha Ice Cream
• 3/4 cup sweetened condensed milk
• 1 cup heavy cream
• 1 1/2 teaspoons matcha powder
Special Equipment
• pop mold
• plastic squeeze bottle, optional
Instructions:
1. Make the brown sugar syrup: In a medium pan, combine the brown sugar and 1/2 cup (60 ml) warm water and bring to a simmer over medium heat. Cook until thickened slightly, about 5 minutes.
2. In a small bowl, stir together the remaining 1/4 cup (60 ml) warm water and the cornstarch until smooth.
3. Add the cornstarch slurry to the brown sugar and stir until fully incorporated and the syrup thickens slightly, about 1 minute. Transfer the syrup to a heatproof bowl and let cool while you make the ice cream.
4. Make the matcha ice cream: In a large bowl, combine the sweetened condensed milk, heavy cream, and matcha powder. Using an electric hand mixer, whip the cream on medium-high speed until soft peaks form and all of the matcha is incorporated, 3–4 minutes.
5. Using a squeeze bottle or small spoon, drizzle a generous amount of the brown sugar syrup all around the insides of the pop molds.
6. Spoon the matcha ice cream base into the pop molds, drizzling a bit more syrup between layers, until full. Cover the molds with the lid or insert pop sticks into the center of each mold. Transfer to the freezer for at least 6 hours, or overnight, until frozen solid.
7. When ready to serve, let the bars sit at room temperature for a few minutes, then gently remove as many as you are serving from the molds. Leave any remaining pops in the molds in the freezer until ready to serve, up to 1 week.
Enjoy your Brown Sugar Matcha Ice Cream Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Cinnamon Dolce Syrup? | Here's a recipe for Cinnamon Dolce Syrup:
Ingredients:
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
Instructions:
1. In a medium saucepan, combine the granulated sugar, brown sugar, water, and vanilla. Bring to a simmer over medium heat, stirring until the sugar dissolves. Add the cinnamon and continue cooking until the syrup thickens slightly, about 3 minutes total. Remove the pan from the heat and let the syrup cool to room temperature, about 20 minutes.
2. The syrup will keep in an airtight container in the refrigerator for up to 1 month.
Enjoy your Cinnamon Dolce Syrup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Gin & Tonic Truffles. | Here's a recipe for Gin & Tonic Truffles:
Ingredients:
• 1 cup dark chocolate
• 2 tablespoons double cream
• 2 tablespoons gin
• 1 tablespoon tonic water
• 1/2 lime lime juice
• 1/2 lime lime zest
• 10 teaspoons butter
• 1 cup white chocolate, melted
Instructions:
1. Place a large heatproof bowl over a pan of simmering water. Add the dark chocolate and double cream, melting and mixing completely.
2. Add the gin, tonic, lime juice, lime zest, and butter, and mix. Remove from heat and refrigerate for 3 hours, or overnight.
3. Use a melon baller or spoon to scoop out the truffle mixture and shape into small balls. Freeze for 30 minutes.
4. Using a fork, dip the frozen truffle balls into melted white chocolate to coat. Drizzle with more white chocolate, and sprinkle with lime zest. Refrigerate for 30 minutes, or until solid.
Enjoy your Gin & Tonic Truffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cardamom-Spiced Carrot Cupcakes? | Here's a recipe for Cardamom-Spiced Carrot Cupcakes:
Ingredients:
Cupcake Batter
• 3 carrots, quartered
• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup coconut oil, melted
• 2 tablespoons ground cardamom, plus 1 teaspoon
• 2 1/3 cups Fisher® Chef's Naturals Pecan Halves, finely chopped, divided
Orange, Cardamom, and Ginger-Spiced Cream Cheese Frosting
• 10 oz cream cheese, room temperature
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 orange, zested
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground ginger
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
2. Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
3. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
4. In a small bowl, beat together the eggs and vanilla extract.
5. Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
6. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
7. Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
8. Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
9. Finish making the cupcakes according to your desired variation.
10. For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 11/3 cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 of the way full. Bake the cupcakes for 15–17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
11. Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
12. To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
Enjoy your Cardamom-Spiced Carrot Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Twix Frappuccino Copycat. | Here's a recipe for Twix Frappuccino Copycat:
Ingredients:
• 2 tablespoons simple syrup
• 1 tablespoon toffee syrup
• 2 tablespoons caramel syrup, plus more for serving
• 1 tablespoon hazelnut syrup
• 2 oz espresso
• 3/4 cup whole milk
• 1 tablespoon chocolate chips
• 1 1/2 cups ice
• 1 tablespoon whipped cream, plus more for topping
• chocolate syrup, for serving
Instructions:
1. In a blender, combine the simple syrup, toffee syrup, caramel syrup, hazelnut syrup, espresso, milk, chocolate chips, ice, and 1 tablespoon whipped cream. Blend until smooth.
2. Drizzle caramel syrup and chocolate syrup down the sides of a 20-ounce glass. Pour in the Frappuccino. Top with whipped cream and more caramel and chocolate syrup.
Enjoy your Twix Frappuccino Copycat! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Refreshing Ice Cream Drink? | Here's a recipe for Refreshing Ice Cream Drink:
Ingredients:
• 3/4 cup milk
• 2 scoops strawberry, or vanilla ice cream
• 1/2 tablespoon Rooh Afza, or rose syrp
• 1 teaspoon sugar, optional
Instructions:
1. Swirl some rose syrup onto the sides of a serving glass.
2. Add sugar and milk and stir to mix.
3. Top with ice cream and with some more rose syrup.
4. Serve.
Enjoy your Refreshing Ice Cream Drink! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Pumpkin Spice Mini Cookie Pies? | Here's a recipe for Pumpkin Spice Mini Cookie Pies:
Ingredients:
• 6 balls pre-made cookie dough, or 12 tablespoons of cookie dough
• 4 oz cream cheese
• 8 oz sweetened condensed milk
• 1 tablespoon pumpkin pie spice
• 2 tablespoons heavy cream
• cooking spray
• 4 drops yellow food coloring, optional
• 3 drops red food coloring, optional
• whipped cream, for topping
Special Equipment
• muffin tin
Instructions:
1. Coat muffin tin with cooking spray then place cookie dough in muffin tin (2 Tbsp. in each cup). Bake according to package directions.
2. For the filling, beat cream cheese and sweetened condensed milk until there are no lumps. Add pumpkin pie spice and heavy cream, and mix thoroughly. Optional: Add 4 drops of yellow and 3 drops of red food coloring to make it orange.
3. Let cool completely, then make ‘cups’ by pressing down on each cookie with the bottom of a clean spice container.
4. Fill cookie cups and top with whipped cream.
Enjoy your Pumpkin Spice Mini Cookie Pies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Cookie Reindeer? | Here's a recipe for Cookie Reindeer:
Ingredients:
• 15 pretzel twists
• 1 bag chocolate-filled oval-shaped cookies, 6-ounce (180 g) bag
• 1 white frosting, 4.5 ounce (135 g)
• 30 candy eyes
• 15 red chocolate-covered candies
Instructions:
1. Line a baking sheet with parchment paper.
2. Carefully snap each pretzel in half down the middle. Each half will serve as 1 antler.
3. Apply a dab of white frosting to the top of each cookie. Attach 2 pretzel halves to the frosting, then flip the cookie over and set pretzel side-down on the prepared baking sheet. Repeat with remaining cookies and pretzels.
4. Use frosting to stick 2 candy eyes and 1 red chocolate-coated candy “nose” on each cookie.
5. Refrigerate the cookies for 5–10 minutes to firm up the frosting, or let sit at room temperature for at least an hour before serving.
Enjoy your Cookie Reindeer! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Sweet Potato Pie Dip? | Here's a recipe for Sweet Potato Pie Dip:
Ingredients:
• 1 can chickpeas, drained and rinsed
• 1 sweet potato, pureed
• 1/4 cup milk, milk of choice
• 1/4 cup maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• salt, a pinch
• 2 tablespoons chopped pecan, to serve
Instructions:
1. Add chickpeas, sweet potato, maple syrup, milk of choice, vanilla, cinnamon, and a pinch of salt to a food processor and blend until smooth.
2. Top with chopped pecans and serve with your favorite fruit or dipping snack.
Enjoy your Sweet Potato Pie Dip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Mince Pie Doughnuts? | Here's a recipe for Mince Pie Doughnuts:
Ingredients:
• 1 jar mincemeat
• 1 loaf white bread
• 2 eggs
• 1/2 cup milk
• 1/3 cup flour
• 1 tablespoon icing sugar
• icing sugar, to serve, as desired
Instructions:
1. Spoon a tablespoon of mincemeat onto the middle of a slice of white bread and cover it with another slice to make a sandwich.
2. Cut a circular shape in the sandwich with a glass, making sure the edges are well sealed.
3. Repeat for more doughnuts.
4. To make the egg wash, add the eggs, milk, flour and icing sugar to a large bowl and whisk until smooth.
5. Dip the doughnuts into the mixture, then fry in oil at 190°C/375°F until golden brown on both sides.
6. Roll the doughnut in icing sugar.
Enjoy your Mince Pie Doughnuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Peanut Butter Mummies? | Here's a recipe for Peanut Butter Mummies:
Ingredients:
• 12 oz white candy melts
• 12 peanut butter sandwich cookies
• 12 candy eyes
Instructions:
1. Melt the candy melts in a double boiler or in the microwave in 30-second increments at 50% power. Stir until smooth.
2. Dunk the peanut butter cookies in melted candy, coating both sides. Transfer to a sheet of parchment paper and use a spoon to ensure the cookies are entirely covered.
3. Place 1 or 2 candy eyes on each cookie.
4. Using a fork, drizzle melted candy from side to side over each cookie to create a bandaged look.
5. Let set completely before serving.
Enjoy your Peanut Butter Mummies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Easter Bunny Butt Balls. | Here's a recipe for Easter Bunny Butt Balls:
Ingredients:
• 15 oz vanilla cake mix
• 8 oz vanilla frosting
• 1 lb white chocolate
• 1 teaspoon coconut oil
• 1/3 cup sprinkles, for decorating
Instructions:
1. Bake the cake according to the package instructions. Let cool completely.
2. Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
3. Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5–10 minutes, until firm.
4. Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
5. Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
6. Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
Enjoy your Easter Bunny Butt Balls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Boozy Chocolate Orange Fondue? | Here's a recipe for Boozy Chocolate Orange Fondue:
Ingredients:
• orange liqueur, to taste
• 1 chocolate orange
• 1/2 cup double cream
• 1 tablespoon vanilla extract
Instructions:
1. Add all ingredients to a heatproof bowl and cook on low in the slow cooker for 1 hour.
2. Give it a stir.
3. Take it out of the slow cooker and serve with fruit or sweets!
Enjoy your Boozy Chocolate Orange Fondue! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Cupcake Cupcake? | Here's a recipe for Cupcake Cupcake:
Ingredients:
• 12 lemon cupcakes
• 1 cup purple galaxy sprinkle mix, divided
• 1 1/2 cups buttercream frosting, divided
• 4 drops teal food coloring
• 4 drops pink food coloring
• 4 drops purple food coloring
Instructions:
1. Using a small paring knife, cut a 1-inch circle into the top center of each cupcake and use a finger to press the middle of the cut-out to pack the cake down, making a well. Be careful not to press through the bottom. Fill each well flush to the top of the cupcake with galaxy sprinkles, about 1 tablespoon per cupcake.
2. Divide the buttercream evenly between 3 small bowls. Add the teal, pink, and purple food coloring to one bowl each and mix well. Transfer each color frosting to a piping bag fitted with a large round tip.
3. On a large sheet of plastic wrap, pipe a row of each color frosting. Gently roll up the plastic wrap around the frosting, then carefully transfer the roll to a large piping bag fitted with a medium star tip.
4. Pipe the swirled frosting onto the cupcakes, then sprinkle with galaxy sprinkles.
5. Refrigerate until ready to serve.
Enjoy your Cupcake Cupcake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chocolate Mugs. | Here's a recipe for Chocolate Mugs:
Ingredients:
• 6 oz dark chocolate melting wafters
• 1 batch Chocolate Mousse
• fresh raspberry, for garnish
• 2 fresh mints, for garnish
Special Equipment
• 2 small paper cups
• piping bag
• 2 ring molds, 2½-inch
Instructions:
1. Set a medium bowl over a small pot of simmering water. Add the dark chocolate to the bowl and warm for 4–5 minutes, until about two thirds of the chocolate is melted. Stir until the chocolate is completely melted, then remove the bowl from the heat. Let cool for 5 minutes, until slightly thickened. Leave the water in the saucepan.
2. Pour 2 tablespoons of the melted chocolate into a paper cup and swirl to coat the inside, leaving a 11/2-inch border around the top edge of the cup (it’s okay if the edge isn't perfectly straight; it will be smoothed out later). Continue turning the cup to layer the chocolate and create a thicker wall. Repeat with the other cup. Freeze the cups for 30–60 minutes, until fully set.
3. Line a small baking sheet with parchment paper. Transfer some of the remaining melted chocolate to a small piping bag and cut a small hole about 1/4 inch from the tip. Pipe 2 1-inch long, 1/2-inch wide handles onto one side of the parchment paper, going over the shape multiple times to create a sturdy structure.
4. Place the ring molds on the other side of the parchment paper. Fill the molds with melted chocolate to create circular bases for the mugs. Transfer the baking sheet to the freezer until the chocolate is set, about 15 minutes.
5. Remove the cups from the freezer. Set a cup upside-down on a flat surface and use a paring knife to cut an “X” in the bottom of the cup to release the chocolate. Lift the cup away (or use scissors to cut down from the lip of the cup to the top of the chocolate rim and gently peel the cup away). If the chocolate starts to get warm, return to the freezer for 5–10 minutes before proceeding.
6. Heat the water in the pot until steaming. Place a small metal baking sheet on top of the steaming pot to warm. Press the top edge of a chocolate cup onto the warm pan to melt the chocolate and create a smooth edge. Melt the bottom of the cup on the warm pan, then press against a circular base to adhere. Melt the edges of a handle and press against the side of the cup to adhere. Repeat to make the remaining chocolate mug. Transfer to the refrigerator to set for 30 minutes.
7. Fill each mug with chocolate mousse and top with raspberries and a sprig of mint.
Enjoy your Chocolate Mugs! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Ice Cream Mochi? | Here's a recipe for Ice Cream Mochi:
Ingredients:
For Mochi Dough
• 1/2 cup water
• 1/2 cup shiratamako flour
• 1/2 cup shiratamako flour
• matcha powder
Ice Cream Filling
• 1 pt ice cream
Instructions:
1. Scoop & Freeze your ice cream: Using a muffin tin lined with muffin cups, scoop in your favorite flavor of ice cream in each mold. We recommend using an ice cream scoop that is 1oz in size. Place muffin tin back in the freezer and let it harden for about one hour.
2. Make mochi dough: Mix together Sweet rice flour with water, sugar, and 1 teaspoon of matcha powder until very smooth. You can use a whisk with a bowl and strain through a sieve if there are any lumps, or blend together in a blender until smooth.
3. Dust a clean working surface generously with a sieve using cornstarch or potato starch.
4. Pour the rice flour mixture into a small pot and cook on medium heat stirring constantly with a rubber spatula until the mixture thickens. It will start to get stickier and transparent and glossy.
5. Pour the mixture into a microwave-safe bowl, covered with plastic, and cook at 1-minute intervals. Once the mochi dough is halfway transparent cook in 15-30 seconds increments, stirring in between until fully transparent and glossy.
6. Pour the cooked mochi on the starched surface and let the steam release for about one minute. Dust the surface of the mochi dough with more starch powder.
7. Using a rolling pin, roll out to 1/2 inch thickness. With a pizza cutter, cut out 3 inch by 3 inch squares. Cover with plastic wrap and set aside while you prepare the other ingredients.
8. Assemble mochi: Pick up one mochi square and place it in your palm. Place the scoop of Ice Cream in the center of the mochi square and connect the four seams with your other hand. If too sticky, keep using the starch for your fingers!
9. Blot the seamed surface on the starched surface. Cut off any excess mochi dough if necessary.
Enjoy your Ice Cream Mochi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Rainbow Fruit Salad With Coconut Whip. | Here's a recipe for Rainbow Fruit Salad With Coconut Whip:
Ingredients:
Coconut Whip
• 1 can full fat coconut milk, refrigerated overnight
• 1/2 teaspoon Kroger® Pure Vanilla Extract
• 3/4 cup powdered sugar
Rainbow Fruit Salad
• 5 strawberries, halved
• 1/2 cup raspberry
• 1/2 cup tangerine, peeled, segmented, and chopped into 1/2" pieces
• 1/2 cup cantaloupe, chopped into 1/2 in pieces
• 1/2 cup pineapple, peeled, cored, and chopped into ½” pieces
• 1/2 cup mango, peeled, cored, and chopped into ½” pieces
• 1/2 cup kiwi, peeled, cored, and chopped into ½” pieces
• 1/2 cup green grapes, sliced into thirds
• 1/2 cup blackberry, halved
• 1/2 cup blueberry
• 1/2 cup purple grapes, sliced into thirds
Instructions:
1. Make the coconut whip: Place a large glass bowl in the refrigerator for 10 minutes.
2. When the bowl is chilled, remove the coconut milk from the refrigerator without tipping or shaking. Open the can and scoop the top layer of thick cream into the bowl, leaving the liquid behind. (The liquid can be reserved for another use; keep covered in the refrigerator for 1 week.)
3. Whip the cream with an electric hand mixer on medium until very smooth, 1–2 minutes. Add the Kroger Pure Vanilla Extract and powdered sugar and continue beating for 1 minute, until the sugar has dissolved and the cream is smooth again. Chill the whipped coconut cream in the refrigerator until ready to use, up to overnight.
4. Make the fruit salad: Using a spatula, spread the whipped coconut cream on a medium serving platter. Starting from the top of the platter, arrange the fruit by color: a row of strawberry halves and raspberries, then a row of chopped tangerine and cantaloupe, next a row of pineapple and mango pieces, followed by a row of kiwi and green grapes, then blackberries and blueberries, then the purple grapes.
5. Serve immediately.
Enjoy your Rainbow Fruit Salad With Coconut Whip! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Snow Day Toast. | Here's a recipe for Snow Day Toast:
Ingredients:
• 2 slices bread
• 4 tablespoons chocolate spread
• 3 strawberries, sliced
• chocolate sprinkle
Instructions:
1. Spread 2 tablespoons of chocolate spread on each slice of bread. Top with strawberries and sprinkles.
2. Serve.
Enjoy your Snow Day Toast! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Plantain Foster. | Here's a recipe for Plantain Foster:
Ingredients:
• 4 tablespoons butter
• 1/2 cup dark brown sugar
• 1/4 teaspoon cinnamon
• 1 pinch nutmeg
• 2 plantains, very ripe, sliced on bias in ½-inch (1.2 cm) slices
• 1/4 cup dark rum
• 1/2 teaspoon vanilla
• vanilla ice cream, to serve
• dry roasted peanut, chopped, for garnish
Instructions:
1. Add butter and brown sugar to a high sided skillet over medium heat. Stir constantly until the mixture turns into golden brown syrup and the sugar is completely dissolved, about 5 minutes.
2. Add cinnamon, nutmeg and plantains; cook until plantains are lightly browned and soft, about 3 to 4 minutes.
3. Add rum and use a long kitchen lighter to ignite the liqueur. Keep cooking until alcohol burns off and no flame remains, about 1 to 2 minutes.
4. Once the flame burns out, keep cooking, spooning sauce over plantains until syrupy and reduced, aout 2 minutes.
5. Serve over ice cream with crushed peanuts.
Enjoy your Plantain Foster! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Chocolate Strawberry Puff Pastry Towers? | Here's a recipe for Chocolate Strawberry Puff Pastry Towers:
Ingredients:
• 1 sheet puff pastry
• 3 tablespoons chocolate hazelnut spread
• 6 strawberries, halved
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Cut the puff pastry into 6 equal rectangles.
3. Taking one of the rectangles, cut diagonally to create 2 triangles.
4. Taking one of the triangles make 2 cuts on each of the long sides of the triangles leaving 1 centimeter from the edge. Make sure the cuts do not touch at top point of the triangle and leave about 1-inch from the bottom edge of the triangle.
5. Make 2 more cuts parallel and 1 centimeter from first 2 cuts. Make sure the cuts do not touch at top point of the triangle and leave about 1 inch from the bottom edge of the triangle.
6. Make one vertical cut in the center of the triangle that does not touch any of the other cuts. It should be 2 inches long and 1 inch from the bottom.
7. Place 1 teaspoon of chocolate hazelnut spread on the bottom of the triangle where the dough is not cut.
8. Place a piece of strawberry over the chocolate hazelnut spread.
9. Fold one of the bottom corners over the strawberry and fold the other bottom corner over that corner, press down to seal.
10. Repeat with the remaining pastry triangles.
11. Bake for 15–20 minutes until pastry is golden brown and puffed.
Enjoy your Chocolate Strawberry Puff Pastry Towers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Double Chocolate Carrot Cupcakes? | Here's a recipe for Double Chocolate Carrot Cupcakes:
Ingredients:
• butter spray, for greasing
Cupcake Batter
• 3 carrots, quartered
• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• large egg, room temperature
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup coconut oil, melted
• 1/2 cup dark cocoa powder, sifted
• 1/2 teaspoon ground allspice
• 1 1/3 cups Fisher® Chef’s Naturals Walnut Halves & Pieces, finely chopped
Super-Rich Chocolate Buttercream Frosting
• 1 1/2 sticks unsalted butter, room temperature
• 4 cups powdered sugar, sifted
• 1 1/2 cups unsweetened dark cocoa powder, sifted
• 2/3 cup whole milk, room temperature
• 4 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
For Garnish
• 1/2 cup Fisher® Chef’s Naturals Walnut Halves & Pieces
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
2. Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
3. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
4. In a small bowl, beat together the eggs and vanilla extract.
5. Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
6. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
7. Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
8. Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
9. Finish making the cupcakes according to your desired variation.
10. For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 of the way full. Bake the cupcakes for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
11. Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
12. To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
Enjoy your Double Chocolate Carrot Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Apple Butter As Made By Meiko? | Here's a recipe for Apple Butter As Made By Meiko:
Ingredients:
• 2 lb gala apple
• 2 lb honeycrisp apple
• water, for soaking apples
• 2 teaspoons lemon juice, plus more for soaking apples
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon apple pie spice, or pumpkin pie spice
• 1/4 teaspoon kosher salt
• 2 tablespoons apple cider, optional
• 1 tablespoon vanilla extract
Instructions:
1. Peel, core, and dice the Gala and Honeycrisp apples, adding them to a large bowl filled with lemon water while you go to prevent browning.
2. Drain the apples well, then transfer to a dry large bowl and add the granulated sugar, brown sugar, cinnamon, apple pie spice, salt, 2 teaspoons lemon juice, apple cider, if using, and vanilla and toss to coat well.
3. Transfer the apple mixture to a 6-quart (or larger) pressure cooker, seal the valve, and set to manual high-pressure cook for 15 minutes.
4. Once the cycle is complete, allow for immediate release. Remove the lid and use an immersion blender or standard blender to purée the apple mixture until smooth.
5. Reset the pressure cooker, then set to sear/sauté on medium. Cook the apple butter, stirring every 5 minutes or so, until reduced to your desired consistency, about 35 minutes total. If the apple butter gets very hot and starts to splatter, cover the pot with the lid, keeping slightly ajar to allow steam to escape. Reduce the heat if needed while stirring to avoid burning yourself.
6. Let the apple butter cool for about 1 hour, then transfer to a 16-ounce glass jar (or several smaller jars) and continue cooling to room temperature, then refrigerate until ready to use. The apple butter will keep in the refrigerator for 3–4 weeks.
Enjoy your Apple Butter As Made By Meiko! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Mezcal Hot Chocolate? | Here's a recipe for Mezcal Hot Chocolate:
Ingredients:
Hot Fudge Sauce
• 2 oz dark chocolate, 70%, chopped
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon kosher salt
• 1/3 cup heavy cream
• 2 tablespoons granulated sugar
• 1 tablespoon dark brown sugar
Cocktail
• 3/4 cup milk, of choice
• 1 oz mezcal
• 1 oz Madeira wine
• whipped cream, for serving
• chocolate shaving, for serving
SPECIAL EQUIPMENT
• 1 glass mug
Instructions:
1. Make the hot fudge sauce: In a medium heat-proof bowl, mix together the dark chocolate, cocoa powder, and salt.
2. In a small, heavy-bottomed saucepan, combine the heavy cream, granulated sugar, and brown sugar. Cook over medium heat, stirring gently, until the mixture begins to boil, about 5 minutes. Remove the pan from the heat and pour over the chopped chocolate mixture. Let sit for 1 minute, then whisk until silky and smooth. Enjoy immediately or stored in an airtight container in the refrigerator for up to 2 weeks. If using as a drizzle, reheat the sauce in the microwave before using.
3. Make the cocktail: In a small saucepan over medium heat, whisk together the milk and 1/4 cup of the hot fudge sauce. Bring to a gentle simmer, then add the mezcal and Madeira. Stir to combine, then pour into an 8-ounce glass mug.
4. Top the hot chocolate with freshly whipped cream and chocolate shavings. Serve immediately.
Enjoy your Mezcal Hot Chocolate! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Marshmallow Sweet Potato Pie? | Here's a recipe for Marshmallow Sweet Potato Pie:
Ingredients:
• 3 large egg whites, room temperature
• 1 cup marshmallow fluff
• 1 store-bought sweet potato pie
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Beat the egg whites in a large bowl with an electric hand mixer on high speed until soft peaks form, 2–3 minutes.
3. Gradually add the marshmallow fluff and continue beating until stiff, glossy peaks form, 2–3 minutes.
4. Dollop the topping on top of the sweet potato pie and swirl into peaks.
5. Bake the pie until the meringue has browned, 10–12 minutes.
6. Let cool before serving.
Enjoy your Marshmallow Sweet Potato Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Nanaimo Bar Ice Cream Shake? | Here's a recipe for Nanaimo Bar Ice Cream Shake:
Ingredients:
Base:
• 1/4 cup almond, toasted and finely chopped
• 1/4 cup unsweetened shredded coconut
• 1/4 cup graham cracker crumbs
• 2 tablespoons brown sugar
• 1/4 cup butter
• 1 teaspoon cocoa powder
Chocolate garnish:
• 2 oz semi sweet chocolate
Milkshake:
• 2 cups vanilla ice cream
• 2 cups vanilla pudding
• 1/4 cup milk, plus 2 tablespoons
• 8 dashes yellow food coloring
Garnish:
• extra semi sweet chocolate, for shaving
• whipped cream, for topping
Instructions:
1. Start by making your chocolate garnish. Fill a pot with 2” of water and bring to a gentle simmer. Put the chocolate in a heat-resistant bowl, then place on top of the pot with the simmering water. With a spatula, stir the chocolate as it melts, then remove from the heat when fully melted. Stir for 30 seconds. Have a parchment-lined (or silicone mat) sheet tray prepared, then take a fork into the melted chocolate. Begin to swirl the chocolate onto the tray, using the fork, to create a circular and free-form shape. Repeat until you have created several shapes with all of the chocolate then transfer to the fridge. Allow to harden for at least 30 minutes.
2. While the garnish firms up, make the base. In a small pot, add the butter and the cocoa powder then heat over medium low. Allow the butter to melt completely, and fully incorporate with the cocoa. Once melted, add the butter and cocoa to a mixing bowl and add the almonds, coconut, graham crumbs and brown sugar. Set aside.
3. When ready to serve, add the ice cream, pudding, milk, and food colouring to a blender. Blend until fully incorporated. To serve, add the base to the bottom of your serving glass. Top with the milkshake, followed by some whipped cream, shaved chocolate and a piece of the hardened chocolate garnish. Use a spoon to enjoy the base, milkshake, and toppings all together then switch to a straw to slurp up the rest of the drink!
Enjoy your Nanaimo Bar Ice Cream Shake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Cheesecake-Stuffed Carrot Cupcakes? | Here's a recipe for Cheesecake-Stuffed Carrot Cupcakes:
Ingredients:
• butter spray, for greasing
Cupcake Batter
• 3 carrots, quartered
• 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 cup coconut oil, melted
• 2 1/3 cups Fisher® Chef’s Naturals Walnut Halves & Pieces, finely chopped, divided
Cheesecake Filling
• 2 cream cheeses, room temperature
• 6 tablespoons sour cream, room temperature
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 large eggs, room temperature
Lemon Vanilla Cream Cheese Frosting
• 10 oz cream cheese, room temperature
• 1 1/2 teaspoons vanilla extract
• 4 cups powdered sugar
• 1 lemon, zested
• 1 teaspoon lemon juice
• 1 pinch kosher salt
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
2. Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
3. In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
4. In a small bowl, beat together the eggs and vanilla extract.
5. Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
6. In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
7. Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
8. Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
9. Finish making the cupcakes according to your desired variation.
10. For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 11/3 cups Fisher Walnuts into the batter.
11. Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
12. Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup 3/4 of the way. Bake the cupcakes for 25–27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
13. Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
14. To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
Enjoy your Cheesecake-Stuffed Carrot Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Upside-Down Ombré Citrus Cake. | Here's a recipe for Upside-Down Ombré Citrus Cake:
Ingredients:
• nonstick cooking spray, for greasing
Orange Syrup
• 3/4 stick unsalted butter
• 1 cup granulated sugar
• 1/4 cup fresh orange juice
Citrus
• 1 blood orange, thinly sliced
• 1 cara cara orange
• 1 navel orange, thinly sliced
• 1 meyer lemon, thinly sliced
Orange Vanilla Cake Batter
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 1/2 cup water
• 1/3 cup melted butter
• 1 navel orange, zested
• 1 navel orange
• 2 teaspoons vanilla extract
• 1 box vanilla cake mix
• 1 box instant vanilla pudding mix
Instructions:
1. Preheat the oven to 350°F (180°C). Generously grease an 8 x 11-inch baking dish with nonstick spray.
2. Make the orange syrup: Add the butter, sugar, and orange juice to a small saucepan. Whisk to combine, then cook over medium heat until the sugar dissolves, stirring occasionally to prevent burning, 4–5 minutes.
3. Pour the orange syrup into the prepared baking dish. Starting from a short side of the baking dish, arrange the blood orange slices vertically, overlapping slightly to fit as many slices as possible (this will help keep the citrus in place during baking). Continue with the cara cara slices, then navel orange slices, then Meyer lemon slices to create an ombré effect.
4. Make the cake batter: Add the eggs, sour cream, water, melted butter, orange zest and juice, and vanilla to a large bowl and whisk to combine. Add the cake mix and pudding mix and fold with a rubber spatula to incorporate. Pour the batter into the baking dish, spreading evenly.
5. Bake the cake for 45–50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the cake cool for 15 minutes, then invert onto a serving platter. Let cool completely before slicing and serving.
Enjoy your Upside-Down Ombré Citrus Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Oreo Milkshake? | Here's a recipe for Oreo Milkshake:
Ingredients:
• 1 cup milk
• 5 oreo cookies
• 2 tablespoons chocolate ice cream
• sprinkles, and whipped cream
Instructions:
1. Pour milk, Oreos, and ice cream in a blender and blend properly.
2. Pour into a glass, top as desired, and serve.
Enjoy your Oreo Milkshake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Strawberry Rice Crispy Treats? | Here's a recipe for Strawberry Rice Crispy Treats:
Ingredients:
Strawberry Powder
• 1 cup freeze-dried strawberry
Rice Crispy Treats
• 6 tablespoons unsalted butter
• 5 cups mini marshmallows
• kosher salt, small pinch
• 2 drops red gel food coloring
• 4 cups crispy rice cereal
For Decorating
• 1/2 cup ruby chocolate chips
• whole freeze-dried strawberry
Instructions:
1. Make the strawberry powder: Add the freeze-dried strawberries to a small food processor and grind into a fine powder. Use a fine-mesh sieve to sift the powder into a resealable container, then return the larger chunks from the sieve to the food processor and grind once more. Sift the powder into the container again, discarding any seeds or large chunks that won’t break down. You should have about 1/4 cup. The powder will keep in the sealed container at room temperature for up to 2 days.
2. Make the rice crispy treats: Line an 8-inch (20 cm) square baking pan with parchment paper (or grease the pan with nonstick spray).
3. Melt the butter in a large pot over medium-low heat. Add the marshmallows and salt and stir frequently until the marshmallows are completely melted and incorporated, 2–3 minutes. Turn off the heat and stir in the freeze-dried strawberry powder and red food coloring until the mixture is homogeneous in color.
4. Add the crispy rice cereal and stir until evenly coated with the marshmallow mixture.
5. Transfer the crispy rice mixture to the prepared pan and spread in an even layer. Let cool completely, about 30 minutes.
6. Use the parchment to lift the rice crispy treats from the pan and set on a cutting board. Cut into 8 even pieces.
7. Prepare the decorations: Add the ruby chocolate to a small, microwave-safe bowl and microwave in 30-second intervals until beginning to melt, then stir with a spatula to melt completely. Transfer to a piping bag.
8. Snip a small hole in the tip of the piping bag, then pipe the melted chocolate onto the rice crispy treats. Top each with a whole freeze-dried strawberry before the chocolate sets.
9. Let the chocolate set before serving, at least 15 minutes. The rice crispy treats will keep in an airtight container at room temperature for up to 3 days.
Enjoy your Strawberry Rice Crispy Treats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Matrix Mirror Glaze Cake? | Here's a recipe for Matrix Mirror Glaze Cake:
Ingredients:
Cake
• 1 chocolate cake, dyed with black food coloring, frozen
• 1 yellow cake, dyed with green food coloring, frozen
• 2 1/2 cups chocolate buttercream frosting
Mirror Glaze
• 2 1/4 cups white chocolate chip
• 7 sheets silver gelatin sheets
• 1 cup water, divided
• 1 1/2 cups sugar
• 2/3 cup sweetened condensed milk
• 1/4 teaspoon black gel food coloring
• 1 container silver luster dust
Instructions:
1. Prepare the cake layers: Using a 2-inch round cutter, cut out a circle from the center of the black cake. Using a 4-inch round cutter, cut out a ring from the center of the same cake. Using a 6-inch round cutter, cut out another ring from the center of the cake. Set aside and repeat with the green cake. You should have 4 pieces of black cake and 4 pieces of green cake.
2. Reassemble the rings of the black and green cakes to create 2 layers with alternating colors, resembling bull’s-eyes.
3. Place an 8-inch cardboard cake round on a turntable. Spread a small dollop of chocolate frosting on the cake board and place a cake layer on top. Spread an even layer of frosting over the cake, then place the second layer on top. Spread an even layer of frosting over the top and sides of the cake, smoothing flat. Freeze the cake for at least 1 hour, up to overnight.
4. Make the mirror glaze: Add the white chocolate chips to a medium bowl and set aside.
5. Place the gelatin sheets in a small bowl with 1/2 cup water. Set aside to bloom for 10 minutes.
6. Add the remaining 1/2 cup water, the sugar, and sweetened condensed milk to a small saucepan and bring to a gentle simmer over medium heat. Remove the pot from the heat.
7. Remove the gelatin sheets from the water and add to the saucepan. Whisk until dissolved.
8. Strain the gelatin mixture through a fine-mesh sieve into the bowl with the white chocolate chips and whisk until the chocolate chips have melted and the mixture is smooth.
9. Add the black food coloring and silver luster dust, and whisk to combine. Continue whisking constantly until the glaze has cooled to 90°F (32°C), 30–40 minutes.
10. Place the frozen cake on a wire rack set over a baking sheet. Slowly pour the glaze over the top of the cake, allowing it to drip down the sides until the cake is fully coated. Let the cake rest until the glaze has set completely, about 20 minutes.
11. Transfer the cake to a serving plate, then slice and serve.
Enjoy your Matrix Mirror Glaze Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Gingerbread Crepes With Cranberry Compote. | Here's a recipe for Gingerbread Crepes With Cranberry Compote:
Ingredients:
Cranberry Sauce
• 3 cups frozen cranberries, or fresh
• 1 cup sugar
• 1 cup orange juice
• orange, zested (about 2 tablespoons)
Orange Ginger Whipped Cream
• 1/2 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1 orange, zested, (about 1 tablespoon)
• 1/2 teaspoon freshly grated ginger
• 1 pinch kosher salt
Gingerbread Crepes
• 2 large eggs
• 2 tablespoons unsalted butter, melted
• 1 cup all purpose flour
• 1 1/2 cups milk
• 1 tablespoon granulated sugar
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 2 tablespoons molasses
• 1/2 teaspoon vanilla extract
• unsalted butter, for greasing
• freshly grated nutmeg, for garnish (optional)
Instructions:
1. Make the cranberry sauce: In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest, and bring to a boil over medium heat. Reduce the heat to medium-low and simmer for 20–25 minutes, or until the cranberries have broken down and the sauce has thickened significantly. Remove the pot from the heat and let cool until ready to use.
2. While the cranberry sauce is simmering, make the orange ginger whipped cream: Add the heavy cream, powdered sugar, orange zest, ginger, and salt to a medium bowl. Use an electric hand mixer on high speed to whip until soft peaks form, 2–3 minutes. Chill in the refrigerator until ready to use.
3. Make the gingerbread crepes: Add the eggs, melted butter, flour, milk, sugar, ginger, cinnamon, nutmeg, allspice, cloves, salt, molasses, and vanilla to a blender and blend until completely smooth, about 1 minute.
4. Heat a 10-inch nonstick skillet over medium-low heat. Grease the skillet with butter. Pour 1/3 cup of the batter into the skillet, tilting to coat the surface of the pan evenly. Cook for 1–2 minutes, until the batter looks dry on top and the bottom side is golden brown. Flip and cook until golden brown on the other side, another 1–2 minutes. Transfer the crepe on a baking sheet or plate and cover with a kitchen towel to keep warm while you repeat with the remaining batter.
5. To assemble, spread a few tablespoons of cranberry sauce evenly over the crepe and gently roll up. Repeat with the remaining crepes and cranberry sauce. Top with the orange ginger whipped cream and garnish with freshly grated nutmeg, if desired.
6. Serve the crepes with Mocha Frappuccinos.
Enjoy your Gingerbread Crepes With Cranberry Compote! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Gingerbread Bark. | Here's a recipe for Gingerbread Bark:
Ingredients:
• nonstick cooking spray, for greasing
Spiced Dark Chocolate
• 16 oz dark chocolate
• 1/2 tablespoon coconut oil
• 1 teaspoon ground cinnamon
Spiced White Chocolate
• 6 oz white chocolate
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
Assembly
• 3 1/2 cups broken gingersnaps, about 1½ cups
• 2 tablespoons crystallized ginger, chopped
Instructions:
1. Grease a 9-inch x 13-inch (22 x 33 cm) baking dish with nonstick spray. Press a piece of parchment paper (cut to size, as needed) against the bottom and sides of the baking dish, pressing into the corners.
2. Make the spiced dark chocolate: Add the dark chocolate and coconut oil to a medium heatproof bowl and set over a medium saucepan filled with about 1 inch of water, making sure the water doesn’t touch the bottom of the bowl. Cook over medium heat, stirring frequently, about 5 minutes, until the chocolate is melted. Stir in the cinnamon.
3. Pour the melted chocolate into the prepared baking dish, gently titling the dish so the bottom is covered evenly.
4. Make the spiced white chocolate: Add the white chocolate to a clean medium heatproof bowl and place over the saucepan of water. Cook over medium heat, stirring frequently, until the chocolate is melted. Stir in the ginger and cloves.
5. Drizzle the white chocolate over the dark chocolate layer. Then, using a butter knife, swirl the chocolates together in a circular pattern.
6. Evenly sprinkle the broken gingersnaps and crystallized ginger over the chocolate, gently pressing down to adhere.
7. Transfer the baking dish to the refrigerator for 1–2 hours, or until the chocolate is set.
8. Break into pieces, then serve.
Enjoy your Gingerbread Bark! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Colorful Gelatin Cheesecake ? | Here's a recipe for Colorful Gelatin Cheesecake :
Ingredients:
Crust
• 5 1/2 oz graham cracker, finely ground
• 9 tablespoons butter, melted
Gelatin
• 1 pack gelatin, cherry flavor
• 1 pack gelatin, lime flavor
• 1 pack gelatin, pineapple flavor
• 1 4/5 cups boiling water, 2/3 cup (160 ml) for each flavor
• 1 4/5 cups cold water, 2/3 cup (160 ml) for each flavor
Cream cheese filling
• 14 oz sweetened condensed milk, 1 can
• 7 oz cream uht, 1 box
• 10 1/2 oz cream cheese, 1 pack, at room temperature
• 1/3 cup water
• 2 packs unflavored gelatin powder
• mixed berry sauce
Instructions:
1. Mix crushed graham crackers and butter in a bowl.
2. Transfer the mixture to the bottom of a 9-inch (23 cm) springform pan, spread evenly. Set aside.
3. Place each gelatin flavor in separate bowls, dissolve with 2/3 cup (160 ml) hot water, then, add more 2/3 cup (160 ml) cold water.
4. Refrigerate for 2-3 hours or until set.
5. Cut the gelatin into small pieces, reserve.
6. For the cream cheese filling in a bowl, mix condensed milk, cream, cream cheese until well combined.
7. Hydrate the unflavored gelatin and microwave for 20 seconds to dissolve.
8. Add the gelatin in the cream cheese mixture and mix well.
9. Place the flavored gelatin pieces over the cheesecake crust.
10. Pour the cream cheese mixture over the gelatin carefully.
11. Refrigerate for 3-4 hours or until set.
12. Garnish with mixed berry sauce.
Enjoy your Colorful Gelatin Cheesecake ! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Pull-Apart Puff Pastry Snowflake? | Here's a recipe for Pull-Apart Puff Pastry Snowflake:
Ingredients:
• 3 sheets frozen puff pastry, thawed
• 1/2 stick unsalted butter, melted
• 1/2 cup light brown sugar
• 1 1/2 teaspoons spice mix of choice, such as five spice, apple pie spice, pumpkin pie spice, or chai spice
• 1 large egg, beaten
• 1/4 cup powdered sugar
• chocolate hazelnut spread, for dipping
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Lay a sheet of puff pastry on a clean, flat surface. Place a 9-inch round cake pan on top of the pastry and use a paring knife or pastry wheel to cut out a 9-inch circle of pastry. Discard the pastry scraps. Set aside and repeat with the remaining pastry sheets.
3. Place a pastry circle on the prepared baking sheet. Brush evenly with half of the melted butter, then sprinkle half of the brown sugar and half of the spice mix over the sugar. Repeat with another pastry circle and the remaining butter, brown sugar, and spice mix, then place the remaining pastry circle on top and gently pat down to press the layers together.
4. Place a 1-inch round cutter in the center of the dough. Do not press down or cut through the dough.
5. Use a pastry wheel or bench to cut the dough into 4 triangles, fanning out from the center circle. Then, cut each triangle into quarters, creating 16 wedges. Remove the cutter from the center.
6. Lift 2 adjacent wedges and twist away from each other, then pinch the edges together to seal. Repeat with the remaining wedges.
7. Brush the snowflake with the beaten egg, covering completely.
8. Bake the snowflake until the edges are golden brown and crispy and the center is cooked through, 40–45 minutes. If the edges are getting too dark before the snowflake is finished baking, cover lightly with aluminum foil. Remove from the oven and let cool slightly, about 5 minutes.
9. Transfer the snowflake to a serving platter and dust with the powdered sugar. Serve with chocolate sauce for dipping.
Enjoy your Pull-Apart Puff Pastry Snowflake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sugar Cinnamon Cookie? | Here's a recipe for Sugar Cinnamon Cookie:
Ingredients:
Cookie Dough:
• 1/2 cup softened butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1 teaspoon vanilla essense
• 1 1/2 cups white flour
• 1 tablespoon corn flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
Sugar Mixture:
• 2 tablespoons brown sugar, & White sugar
• 1/2 teaspoon cinnamon
Icing:
• 3 cups icing sugar
• 1/2 cup melted butter
• 1/2 teaspoon cinnamon
• 3 tablespoons milk
Instructions:
1. Preheat the oven to 175 degrees celsius (351 degrees fahrenheit) and line a flat tray with parchment paper.
2. In a big bowl, mix together the butter, white sugar, brown sugar and mix until light and fluffy, then mix in the egg and vanilla.
3. Sift in the dry ingredients together : flour, cornflour, baking powder, baking soda and cinnamon. Mix until successfully reached cookie batter consistency.
4. In a small bowl mix the brown sugar, white sugar and cinnamon for the cookies to be rolled in
5. Shape the cookie dough into a small circle and roll in the sugar mixture
6. Flatten the cookies to about the size of your palm and put in the oven for 12 minutes or lightly brown on top .
7. In a big bowl mix together the butter, milk, icing sugar and cinnamon for the icing. Put in a piping bag and cut off about 2cm from the tip.
8. Once cooled, ice the cookies and serve.
Enjoy your Sugar Cinnamon Cookie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Coffee Cake? | Here's a recipe for Coffee Cake:
Ingredients:
Cake mix
• 2 1/4 cups all purpose flour
• 1/4 cup cornstarch
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract, optional
• 1 cup sour cream, or yogurt
Streusel
• 2/3 cup light brown sugar, lightly packed
• 1 cup all purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon nutmeg, optional
• 1/2 cup unsalted butter, cut into cubes, kept at room temperature
Cinnamon filling
• 3/4 cup brown sugar
• 1/4 cup all purpose flour
• 2 1/2 teaspoons ground cinnamon
Extra Topping
• 1 scoop vanilla ice cream
Instructions:
1. For the cinnamon filling:
2. In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
3. For the streusel topping:
4. Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
5. Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
6. Cake
7. Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
8. Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
9. Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional), and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
10. Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
11. Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
12. Top cake with vanilla ice cream (optional) and serve.
Enjoy your Coffee Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook DIY Cookie And Frosting Snack Pack? | Here's a recipe for DIY Cookie And Frosting Snack Pack:
Ingredients:
Cookies
• 3/4 stick unsalted butter, softened
• 1/3 cup brown sugar
• 1 1/2 teaspoons molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup all purpose flour, plus more for dusting
• 1/2 cup whole wheat flour
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon cinnamon
Frosting Dip
• 3/4 stick unsalted butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon clear vanilla extract
• 2 tablespoons milk
• 1/4 cup confetti sprinkles
Instructions:
1. Make the cookies: In a medium bowl, cream together the butter, brown sugar, and molasses with an electric hand mixer on medium speed until light brown and fluffy. Add the egg and vanilla and mix until combined.
2. Sift in the all-purpose flour, whole wheat flour, salt, baking soda, and baking powder. Using a rubber spatula, fold the dry ingredients into the wet ingredients until no dry spots remain and the dough comes together.
3. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, up to overnight.
4. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
5. On a lightly floured surface, roll out the chilled dough to 1/8 inch thick. Using a 1-inch round cookie cutter, punch out as many cookies as possible. Re-roll the dough scraps twice and punch out more cookies. You should have 70–80. Transfer the cookies to the prepared baking sheets, spacing evenly.
6. Bake the cookies for 9–11 minutes, until the bottoms are golden brown.
7. Make the frosting dip: In a medium bowl, cream the butter with an electric hand mixer on medium speed until fluffy. Sift in the powdered sugar, 1 cup at a time, mixing on low speed between each addition. Mix in the vanilla, then add the milk and mix until the frosting has a dippable consistency. Fold in the rainbow sprinkles with a rubber spatula until evenly distributed.
8. Serve the cookies with the frosting dip.
Enjoy your DIY Cookie And Frosting Snack Pack! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Gingerbread Cheesecake Cookie Cups By Jasmine? | Here's a recipe for Gingerbread Cheesecake Cookie Cups By Jasmine:
Ingredients:
• 1 1/2 sticks unsalted butter, room temperature
• 1 cup light brown sugar
• 1 large egg
• 1/4 cup molasses
• 1 teaspoon vanilla extract
• 2 cups all purpose flour
• 1 1/2 teaspoons McCormick® ground ginger
• 1/2 teaspoon McCormick® Ground Nutmeg
• 1 1/2 teaspoons McCormick® Ground Cinnamon
• 1/4 teaspoon McCormick® Ground Cloves
• 1/4 teaspoon kosher salt
• 1/2 teaspoon baking soda
• nonstick cooking spray, for greasing
Cheesecake Filling
• 10 oz cream cheese, room temperature
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1/3 cup powdered sugar
• 2/3 cup light brown sugar
• 1/2 teaspoon McCormick® ground ginger
• 1 1/2 teaspoons McCormick® Ground Cinnamon, plus more for garnish
• holiday sprinkle, for garnish
• white chocolate shaving, for garnish
Instructions:
1. In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy, about 3 minutes. Add the egg, molasses, and vanilla, and beat until combined, 2 minutes.
2. In a medium bowl, stir together the flour, ginger, nutmeg, cinnamon, cloves, salt, and baking soda.
3. Add the dry ingredients to the wet ingredients, one-third at a time, and mix until just combined. Chill the dough in the refrigerator for 45–60 minutes.
4. Preheat the oven to 350°F (180°C). Grease a 12-cup muffin tin with nonstick spray.
5. Divide the cookie dough into 12 equal portions and roll into balls. Press a dough ball into the bottom of each prepared muffin cup, pressing against the bottom and up the sides. Freeze for 10–15 minutes, until solid.
6. Bake the cookie cups for 10–12 minutes, or until baked through. Remove from the oven and let cool completely.
7. Meanwhile, make the cheesecake filling: In a medium bowl, whip together the cream cheese, heavy cream, vanilla, powdered sugar, brown sugar, ginger, and cinnamon with an electric hand mixer until smooth, about 5 minutes. Transfer the filling to a piping bag fitted with your tip of choice and refrigerate for about 10 minutes.
8. Fill the cookie cups with the cheesecake filling. Garnish with holiday sprinkles and/or a sprinkle of cinnamon and/or white chocolate shavings. Refrigerate until ready to serve.
Enjoy your Gingerbread Cheesecake Cookie Cups By Jasmine! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Pumpkin Chai Glazed Donuts? | Here's a recipe for Pumpkin Chai Glazed Donuts:
Ingredients:
Chai Spice Mix
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground anise
Chai Spice Pumpkin Donuts
• 2 1/2 cups all purpose flour, sifted, plus more for dusting
• 1 1/2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 cup pumpkin puree
• 1/2 cup sour cream
• 4 tablespoons unsalted butter, softened
• 1 tablespoon fresh ginger, grated
• 1/2 cup granulated sugar
• 1 large egg
• 2 large egg yolks
• 4 qt neutral oil, for frying
Chai Glaze
• 1 cup powdered sugar
• 2 tablespoons whole milk
Instructions:
1. Make the chai spice mix: In a small bowl, stir together the cinnamon, cardamom, cloves, nutmeg, and anise seeds until well combined.
2. Make the donuts: In a medium bowl, whisk together the flour, baking powder, salt, and 1 tablespoon of the chai spice mix.
3. In a small bowl, mix together the pumpkin purée and sour cream.
4. In a large glass bowl, combine the butter, ginger, and sugar. Beat with an electric hand mixer on medium speed until smooth and creamy, about 1 minute.
5. With the mixer running, add the egg and egg yolks, 1 at a time, and mix until fully incorporated.
6. Add 1/3 of the flour mixture and continue mixing until just combined. Then, add half of the pumpkin mixture and mix until just combined. Continue alternating additions, finishing with the flour mixture and mixing until the dough just comes together.
7. Cover the bowl with plastic wrap and refrigerate for 1 hour.
8. Line a baking sheet with parchment paper.
9. Turn the dough out onto a floured surface and dust the top with more flour. Use a rolling pin to roll out to 1/4 inch thick. Use a 31/2-inch round cutter to cut out 9 rounds. Then, use a 1-inch round cutter to cut out the centers of each round (gather and re-roll the scraps once if needed to get 9 donuts). Place the donuts on the prepared baking sheet and refrigerate for 30 minutes.
10. Heat the oil in a large pot over medium heat until the temperature reaches 350°F (180°C).
11. Working in batches to avoid overcrowding the pot, fry the donuts in the hot oil until golden brown and crisped, flipping once, about 2 minutes per side. Transfer to a wire rack set over paper towels to drain.
12. Make the chai glaze: In a medium bowl, whisk together the powdered sugar, remaining 1/2 teaspoon of the chai spice mix, and the milk until smooth.
13. Dip the top of each donut in the glaze to coat, then return to the rack to let any excess glaze drip off.
Enjoy your Pumpkin Chai Glazed Donuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Grilled Peach Galette? | Here's a recipe for Grilled Peach Galette:
Ingredients:
• 1 store bought pie dough
• 1 1/2 lb fresh peaches, cut into 1/4 in wedges, peeled if fresh, drained if canned
• 1/4 cup sugar
• 1 tablespoon instant tapioca starch
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon fresh ginger, ground or graded
• 2 tablespoons lemon juice
• 1 large egg
• 2 tablespoons water, or cream
• 2 tablespoons fresh mint, thinly sliced
Special Equipment
• grill, or grill pan
Instructions:
1. Remove the pie dough from the refrigerator or freezer and let come to room temperature while you prepare the rest of the ingredients. Preheat the oven to 400°F (200°C).
2. Heat a grill or grill pan to medium-high heat.
3. Arrange the peach slices on the grill and cook for 2–3 minutes per side, or until grill marks appear but the peaches don’t start to smell smoky.
4. In a medium bowl, mix together the sugar, tapioca starch, salt, cinnamon, nutmeg, ginger, and lemon juice.
5. Add the grilled peaches to the bowl and gently toss to coat.
6. Flip a baking sheet upside down and line with a piece of parchment paper. Unroll the pie dough on the parchment.
7. Arrange the peaches in the center of the dough, then fold the edges up and over the filling.
8. In a small bowl, beat together the egg and water. Brush the egg wash over the edges of the crust.
9. Transfer the galette to the oven and bake for 35–40 minutes, or until the crust is golden brown.
10. Top the galette with the mint, then slice and serve warm or at room temperature.
11. Enjoy!
12. RECIPE BY: Breana Jackson
Enjoy your Grilled Peach Galette! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chocolate Banana Cream Sandwiches. | Here's a recipe for Chocolate Banana Cream Sandwiches:
Ingredients:
Filling
• 3 large bananas
• 1 teaspoon vanilla
• 1 tablespoon maple syrup
Crust
• 1 box brownie mix
• 1/2 cup oil
• 1 cup water
• 6 graham crackers
Instructions:
1. In a medium mixing bowl combine the brownie mix, oil and water. Mix well.
2. On a baking sheet, lay down a sheet of wax paper. Spoon on half the mixture, and spread out to be about 1/2 inch (1 cm) thick.
3. Press 6 gram crackers into the mixture. Cover with remaining brownie batter.
4. Bake at 350˚F (180˚C) for 15-20 minutes until a toothpick inserted comes out clean.
5. Let it cool before slicing out the graham crackers. (There will be leftover bits of brownie in between the slices to enjoy now! Mmmm. )
6. Freeze the rectangular slices for one hour.
7. Peel and slice 3 bananas before freezing.
8. In a blender, combine the bananas, vanilla, and maple syrup. Blend on high until creamy.
9. Use a bag to squeeze the filling onto the crust. Top with another crust.
Enjoy your Chocolate Banana Cream Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Pumpkin Pie Cones? | Here's a recipe for Pumpkin Pie Cones:
Ingredients:
• 1 can pumpkin puree
• 1/2 cup sugar
• 1 cup evaporated milk
• 1/2 teaspoon salt
• 1 tablespoon pumpkin spice, nutmeg, ginger, cloves, cinnamon
• 2 eggs
• 2 packages puff pastry
• cooking spray
• aluminum foil
Instructions:
1. Shape squares of aluminum foil into cones by placing a finger in the center of the square, and folding up all the sides around it. You may use another square to wrap the cone up to create a smooth surface. Spray each cone well, and place on a baking sheet.
2. Slice the puff pastry into one-inch (2 cm) strips, and brush them with a little water to make them sticky.
3. Carefully coil the dough around each cone. Pinch off the tip to seal them.
4. Bake at 400˚F (204˚C) for 15 minutes, or until the dough begins to tan, and the cone holds it’s shape.
5. While cones are baking, mix together pumpkin puree, sugar, evaporated milk, salt, pumpkin sauce, and eggs together.
6. Remove the foil, and place the cones upright in a small glass, or a popover pan.
7. Use a piping bag or spoon to fill the cones with pumpkin filling.
8. Bake again at 400˚F (204˚C) for 30-45 minutes, or until the filling sets, and begins to darken. Bake time will vary depending on the size of you cones.
9. Allow the cones to cool for 20 minutes.
10. Top with whipped cream, or vanilla ice cream and pumpkin spice.
Enjoy your Pumpkin Pie Cones! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Pumpkin Pie Bowls? | Here's a recipe for Pumpkin Pie Bowls:
Ingredients:
• 6 small pumpkins
Crust
• 1 cup flour
• 1/2 cup brown sugar
• 1/4 cup almond milk
• 2 tablespoons oil
• 1 teaspoon baking powder
• 1 cup oats
Filling
• 1 1/2 cans pureed pumpkin
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/3 cup almond milk
• 1 tablespoon olive oil
• 2 tablespoons corn starch
• 1/2 teaspoon salt
Cream Topping
• 15 oz canned coconut cream, 1 can
• 1/4 cup powdered sugar
Instructions:
1. Preheat oven to 400˚F (200˚C).
2. Gut 6-8 small pumpkins, and place on a baking sheet.
3. Combine all crust ingredients in a medium sized bowl. It should be the consistency of peanut butter, or more runny.
4. Spread over the inside of the mini pumpkin - the moisture will aid in softening the pumpkin while cooking.
5. Combine all filling ingredients in a large bowl. Mix until smooth. Use a plastic bag to squeeze into the pumpkins.
6. Bake for about 40 minutes, or until the pumpkins begin to pucker, and the tops darken.
7. Combine coconut cream and powdered sugar, and beat or whip for three minutes. (for fluffier whipped cream, use thicker coconut cream, and chill for 1 hour). Drizzle cream over top of hot pumpkin.
Enjoy your Pumpkin Pie Bowls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Strawberry Shortcake Ice Cream Cake? | Here's a recipe for Strawberry Shortcake Ice Cream Cake:
Ingredients:
• 1 16—ounce frozen pound cake, thawed
• 8 strawberry shortcake ice cream bars, softened
• 3 tablespoons melted unsalted butter
• 1/2 cup crumbled freeze-dried strawberry
• 1/2 cup crumbled shortbread cooky
• 1 1/2 cups frozen whipped topping, thawed
Instructions:
1. Line a 9-inch square glass baking dish with plastic wrap.
2. Trim the ends off of the pound cake, then slice crosswise into 8 1-inch-thick slices.
3. Arrange the pound cake slices tightly in the bottom of the prepared baking dish.
4. One at a time, place a strawberry shortcake ice cream bar on top of the pound cake layer, then remove the stick. Freeze for about 3 hours.
5. In a medium bowl, toss together the melted butter, freeze-dried strawberries, and shortbread cookies. It should resemble the cookie coating from the outside of the strawberry shortcake bars.
6. Remove the baking dish from the freezer. Spread the whipped topping over the strawberry shortcake bar layer, then sprinkle generously with the cookie crumble. (Alternatively, to cover the entire cake, lift the plastic wrap to remove the cake from the baking dish and set on a small baking sheet. Cover the top and sides with double the amount of whipped topping and cookie crumble.) Freeze overnight.
7. When ready to serve, use the plastic wrap to remove the ice cream cake from the pan. Place on a cutting board and remove the plastic. Cut into 8–10 pieces and serve immediately.
Enjoy your Strawberry Shortcake Ice Cream Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Mexican-Inspired Chocolate Cupcakes? | Here's a recipe for Mexican-Inspired Chocolate Cupcakes:
Ingredients:
• 1 cup all purpose flour
• 1/3 cup cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1/2 cup buttermilk
• 1 tablespoon tamarind paste
• 1 teaspoon vanilla extract
• 1/3 cup dark chocolate, chopped
Meringue topping:
• 4 egg whites
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar, (or xanthan gum), optional
Garnish:
• dark chocolate, for grating
• cinnamon stick, for grating
• Red and green sprinkle
Instructions:
1. Preheat your oven to 350 degrees. Begin by making your cupcakes. In a mixing bowl, whisk together the flour, cocoa powder, cinnamon, baking powder, and salt to evenly combine. In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, tamarind, and vanilla extract to evenly combine. Then, add the dry ingredients to the wet bowl and whisk just until the mixture comes together evenly. Fold in the chopped chocolate, then divide the mixture evenly amongst 12 paper-lined muffin tins. Place the filled baking cups into muffin tins or onto a sheet tray, then place in the oven to bake for 19 - 21 minutes, or until a sharp knife comes out clean when testing the cupcake. Remove cooked cupcakes and allow them to cool completely.
2. While the cupcakes cool, make your meringue. In a heatproof bowl, whisk the egg whites, sugar, and cream of tartar together evenly. Place the bowl over a pot of gently simmering water and whisk well for 2 minutes to fully dissolve the sugar into the mixture. Remove from the heat then start to whip the egg white mixture. Using a hand mixer (or transfer to a stand mixer with the whisk attachment) whisk the egg white mixture on high for 9 - 10 minutes, or until glossy and stiff peaks form. Transfer the whipped meringue to a piping bag fitted with your choice of shaped tip. When the cupcakes have cooled, begin piping your cupcakes. Garnish with extra shaved chocolate on top, freshly grated cinnamon, and some red or green sprinkles. Enjoy!
Enjoy your Mexican-Inspired Chocolate Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Banh Bo Nuong (Vietnamese Honeycomb Cake)? | Here's a recipe for Banh Bo Nuong (Vietnamese Honeycomb Cake):
Ingredients:
• 1 1/3 cups tapioca flour
• 1 tablespoon rice flour
• 1 1/2 teaspoons single-acting baking powder, (not double-acting)
• 1 cup full fat coconut milk, canned
• 3/4 cup granulated cane sugar, or palm sugar
• 1 tablespoon melted coconut oil, or canola oil
• 1/2 teaspoon kosher salt
• 5 large eggs, room temperature
• 1/2 teaspoon pandan flavoring paste, (not liquid extract)
Instructions:
1. Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Place a 7-inch angel food cake pan, 6-inch round cake pan with 3-inch-high walls, or 6-inch square cake pan with 3-inch-high walls on the center oven rack to preheat while you make the batter.
2. In a medium bowl, stir together the tapioca flour, rice flour, and baking powder.
3. In a large bowl, combine the coconut milk, sugar, coconut oil, and salt. Stir slowly with a spoon to dissolve most of the sugar, but avoid incorporating air.
4. Place a sieve on top of the bowl with the coconut milk mixture. Add the eggs to the sieve and, with a fork, carefully poke to break the yolks. (Do not beat or whisk–incorporating air bubbles will prevent the cake from coming out right). Use a small rubber spatula to gently push the eggs through the sieve, discarding the membrane part of the egg whites. Clean and dry the sieve.
5. Add the pandan extract to the coconut and egg mixture and stir gently with the spatula until homogenous in color, still avoiding incorporating any air. Gently stir in the dry ingredients; the batter will be lumpy.
6. Set the sieve over a separate large bowl, then gently push the batter through the sieve to remove any lumps. Gently stir the batter just until homogenous.
7. Carefully remove the hot pan from the oven and pour in the batter. Return the pan to the oven and bake for 45 minutes, until a skewer inserted into the center comes out sticky with a few crumbs attached. Remove from the oven and flip the pan upside down onto a wire rack. Let the cake cool for 30–60 minutes (this will prevent the cake from collapsing on itself and losing its honeycomb structure).
8. Carefully run a paring knife or small offset spatula around the edges and bottom of the pan and gently unmold the cake. Slice the cake and serve with tea or coffee.
Enjoy your Banh Bo Nuong (Vietnamese Honeycomb Cake)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Strawberry Cheesecake As Made By Marta Flinn? | Here's a recipe for Strawberry Cheesecake As Made By Marta Flinn:
Ingredients:
• nonstick cooking spray, for greasing
Crust
• 12 oz vanilla wafer
• 3/4 stick unsalted butter, melted
Filling
• 40 oz cream cheese, softened
• 3 tablespoons all purpose flour
• 1 3/4 cups granulated sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 6 large eggs
• 1/4 cup heavy cream
Whipped Topping
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups heavy cream, cold
• 1 cup strawberry filling
Instructions:
1. Preheat the oven to 500°F (230°C).
2. Trace the bottom of a 10-inch springform pan on parchment paper, then cut out the circle. Grease the pan with nonstick spray and line with the parchment.
3. Make the crust: Add the vanilla wafers to a resealable plastic bag and crush into fine crumbs. Pour in the butter, seal the bag, and massage the crumbs until the butter is well incorporated.
4. Pour the crumbs into the prepared pan and press against the bottom and partially up the sides. Chill while you make the filling.
5. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer) beat the cream cheese, starting on medium speed and increasing to high speed, until completely smooth. Add the flour, sugar, salt, and vanilla and beat well to combine, about 2 minutes. Add the lemon zest and eggs, 1–2 at a time, beating well after each addition, about 6 minutes total. Add the heavy cream and mix until just combined. Pour the filling over the crust.
6. Bake the cheesecake for 10 minutes. Reduce the oven temperature to 225°F (105°C) and bake for another 75–90 minutes, until the filling is almost set but still jiggles slightly in the center. Let cool completely at room temperature, at least 1 hour. Then, cover and refrigerate for at least 8 hours, up to overnight.
7. Make the whipped topping: In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl with an electric hand mixer), beat the cream cheese, powdered sugar, and vanilla on medium-high speed until smooth and thick. While the mixer is running, pour in the heavy cream and continue to whip until stiff peaks form, 5–7 minutes. Transfer the whipped topping to a piping bag fitted with a large fluted piping tip.
8. Release the springform and transfer the cheesecake to a serving platter. Pipe the whipped topping around the edges of the cheesecake, then fill the center with the strawberry filling. Refrigerate until ready to serve, up to 5 days.
Enjoy your Strawberry Cheesecake As Made By Marta Flinn! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Salted Caramel Oreo Brownies? | Here's a recipe for Salted Caramel Oreo Brownies:
Ingredients:
• 1 box chocolate fudge brownie mix
• 1 box salted caramel brownie mix
• 1 bag oreo cookie
Instructions:
1. Preheat the oven to 350°F degrees and spray cupcake tin with nonstick cooking spray.
2. Combine the 2 brownie mixes but save the caramel packet for later.
3. Fill the tin up 1/4 way and set an Oreo in the center of the batter. Then, cover Oreo with more batter and repeat.
4. Bake for ~35-40 minutes. Remove and while brownies are still warm, drizzle reserved caramel over the top and spread.
5. Serve.
Enjoy your Salted Caramel Oreo Brownies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Strawberry Matcha Mochi Butter Cake? | Here's a recipe for Strawberry Matcha Mochi Butter Cake:
Ingredients:
Matcha Mochi Cake
• unsalted butter, for greasing
• 1 box sweet rice flour
• 2 1/2 cups granulated sugar
• 2 tablespoons matcha powder
• 1 tablespoon baking powder
• 1/4 teaspoon kosher salt
• 1 can unsweetened full fat coconut milk
• 1 can evaporated milk
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 stick unsalted butter, melted and cooled
Strawberry Icing
• 1 package freeze-dried strawberry
• 2 cups powdered sugar
• 3 tablespoons milk, of choice
Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch baking dish with butter.
2. Make the mochi cake: In a medium bowl, whisk together the sweet rice flour, sugar, matcha, baking powder, and salt.
3. In a large bowl, whisk together the coconut milk, evaporated milk, eggs, and vanilla. Pour in the melted butter and whisk until incorporated.
4. Add the dry ingredients to the wet ingredients and whisk until the batter is silky and smooth. Pour the batter into the prepared baking dish.
5. Bake the cake until the edges begin to pull from the sides of the pan, 50–60 minutes. Remove from the oven and let cool completely, about 1 hour.
6. Make the strawberry icing: Add the freeze-dried strawberries to a food processor and pulse into a fine powder.
7. Transfer the strawberry powder to a medium bowl. Add the powdered sugar and milk and whisk until smooth.
8. Pour the glaze over the cake and spread to cover evenly.
9. Cut the cake into 8 pieces and serve.
Enjoy your Strawberry Matcha Mochi Butter Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Delicious And Moist Chocolate Sponge Cake? | Here's a recipe for Delicious And Moist Chocolate Sponge Cake:
Ingredients:
• 3 cups self-raising flour
• 1 1/2 cups cocoa powder
• 2 cups sugar
• 1 pinch salt
• vegetable oil
• 3 tablespoons softened butter
• 1 egg
• milk
Instructions:
1. Pre-heat oven to 200°F.
2. Add flour, cocoa powder, sugar, and salt into a bowl and mix well.
3. Then slowly fold in the oil and butter. Once combined, crack the egg into a separate bowl and add a little bit at a time.
4. Now, add enough milk to turn it into a batter-like consistency and mix well.
5. Butter a square pan and pour in the batter. Bake for 12-15 minutes.
6. Let cool, then serve.
Enjoy your Delicious And Moist Chocolate Sponge Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make PB&J Sufganiyot. | Here's a recipe for PB&J Sufganiyot:
Ingredients:
Starter
• 2 tablespoons warm water
• 1 packet active dry yeast
• 1 tablespoon all purpose flour
• 1 tablespoon sugar
Dough
• 1 large egg
• 2 large egg yolks
• 1/2 cup whole milk, warm
• 2 tablespoons orange juice
• 3 1/4 cups all purpose flour, divided, plus more as needed
• 1 teaspoon kosher salt
• 1/2 teaspoon vanilla extract
• 6 tablespoons unsalted butter, cubed, room temperature, plus more for greasing
For Frying and Assembly
• 4 cups vegetable oil
• 1 cup sugar, for garnish
• 1 cup Kroger® Strawberry Preserves
• 1 cup creamy peanut butter, room temperature
Instructions:
1. Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, flour, and sugar. Let sit for 5 minutes, until starting to foam.
2. Make the dough: Add the egg, egg yolks, milk, orange juice, 2 cups of flour, the salt, and vanilla to the bowl of the stand mixer. Mix on medium-low speed for about 2 minutes, until combined.
3. With the mixer running, add the butter, 1 cube at a time, mixing between each addition until incorporated. Some lumps are okay.
4. Add the remaining 11/4 cups of flour and mix on medium speed for about 10 minutes, until the dough is soft, pulls away from the sides of the bowl, and is no longer sticky. If the dough is still sticky, add up to 1/4 cup more flour.
5. Transfer the dough to a large bowl greased with butter and cover with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
6. Line a baking sheet with parchment paper.
7. Turn the dough out onto a lightly floured surface and gently roll out to about 3/4” thick. Using a 21/2” round cutter, cut out circles of dough using a twisting motion (this will help seal the edges for a better finished shape). Reroll the dough scraps once and cut out more circles. Transfer the circles to the prepared baking sheet. Loosely cover with plastic wrap and let rise in a warm place for 40–50 minutes, or until nearly doubled in size.
8. Fry the sufganiyot: Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat until the temperature reaches 350°F (180°C).
9. Add the sugar to a shallow bowl. Add the Kroger® Strawberry Preserves and peanut butter to piping bags fitted with angled filling tips.
10. Working in batches to avoid overcrowding the pot, fry the sufganiyot in the hot oil until golden brown, about 1 minute per side. Remove the sufganiyot from the oil and transfer directly to the bowl of sugar, rolling to coat completely. Let cool for about 5 minutes before filling.
11. Pipe about 1/2 tablespoon each of the strawberry preserves and peanut butter through the side of each sufganiyot to fill the center.
12. Serve warm.
Enjoy your PB&J Sufganiyot! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Ube Upside-Down Pie? | Here's a recipe for Ube Upside-Down Pie:
Ingredients:
• 2 large egg yolks
• 1 large egg
• 6 tablespoons granulated sugar
• 18 oz evaporated milk, canned
• 1/2 cup sweetened condensed milk
• 1 tablespoon ube flavoring
• hot water, for baking
Graham Cracker Crumble
• 3 1/2 oz fine graham crackers crumbs
• 2 tablespoons light brown sugar
• 3 tablespoons plain full-fat greek yogurt
• granulated sugar, for sprinkling
• purple sanding sugar, for sprinkling (optional)
Special Equipment
• 1 pie dish
• kitchen torch
Instructions:
1. Arrange an oven rack in the center position. Preheat the oven to 350°F (180°C). Set an 8- or 9-inch pie dish inside a large roasting pan.
2. In a large bowl, whisk together the egg yolks and eggs. Add the sugar and whisk to combine. Whisk in the evaporated milk, then the sweetened condensed milk. Add the ube flavoring and whisk until well combined.
3. Strain the custard through a fine-mesh sieve to get rid of any eggy bits, then pour the strained custard into the pie dish. Carefully fill the roasting pan with hot water, filling halfway up the sides of the pie dish. Cover the roasting pan with foil.
4. Carefully transfer the pan to the oven and bake for 45 minutes. Remove the foil and bake for another 10–15 minutes, or until the custard is mostly set with a slight jiggle in the center.
5. Remove the pie dish from the steam bath and let cool to room temperature, then transfer to the refrigerator to set overnight.
6. Make the graham cracker crumble: In a medium bowl, mix together the graham cracker crumbs, brown sugar, and Greek yogurt until combined. The crumble should be moist enough to gather in a ball, but not too dry or wet to hold its shape when poked.
7. Spread the graham cracker crumble over the chilled pie and spread evenly, all the way to the edges.
8. Sprinkle a light dusting of granulated sugar over the graham cracker crust and gently brûlée with a kitchen torch until caramelized for a smoky finish. (Alternatively, broil for 1–2 minutes). Sprinkle purple sanding sugar on top, if desired.
Enjoy your Ube Upside-Down Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cookie Christmas Trees? | Here's a recipe for Cookie Christmas Trees:
Ingredients:
• 24 round cookies, 3 in (7 cm)
• 24 round cookies, 2 in (5 cm)
• 24 round cookies, 1 in (2.54 cm)
• 24 round cookies, 1/2 in (1.24 cm)
• 2 tubes white frosting, 4.5 ounce ( 135 g)
• 2 tubes green cookie icing, 7 ounce (210 g)
• white pearl sprinkle, for decorating
• red pearl sprinkle, for decorating
Instructions:
1. Line a large baking sheet with parchment paper.
2. Stack each kind of cookie together in pairs, using about 1/2 teaspoon of white frosting to hold the cookies together.
3. Dab 1/2 teaspoon of white frosting on top of a stack of 3-inch (7 cm) cookies, then place a stack of 2-inch (5 cm) cookies on top. Dab 1/4 teaspoon of frosting on top of the 2-inch (5 cm) cookie, then place a 1-inch (2.54 cm) cookie stack on top. Dab another 1/4 teaspoon of frosting on top, then finish with a stack of 1/2-inch (1.24 cm) cookies. Set on the prepared baking sheet and repeat with the remaining cookies and frosting to make 12 “trees.”
4. Transfer the baking sheet to the refrigerator to firm up the frosting, about 15 minutes.
5. Carefully pipe the green icing around the bottom ledges of each cookie tree, then decorate with white and red pearl sprinkles. Repeat with the remaining ledges between each cookie layer, then pipe a small circle of icing at the top of each tree and finish with a single sprinkle. Return the pan to the refrigerator to firm up the icing at any point if needed.
Enjoy your Cookie Christmas Trees! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Orange Creamsicle Summer Pudding? | Here's a recipe for Orange Creamsicle Summer Pudding:
Ingredients:
Orange Mascarpone Cream
• 1/4 cup cold water
• 1 packet gelatin powder
• 4 oz cream cheese, room temperature
• 8 oz mascarpone, room temperature
• 1/3 cup granulated sugar
• 1 tablespoon orange zest
• 1 teaspoon lemon juice
• 1 tablespoon vanilla extract
• 1 tablespoon orange liqueur
• 1 tablespoon heavy cream
• 1/2 cup Mandarin orange slices, canned, drained, and halved lengthwise
Ladyfinger Soak
• nonstick cooking spray
• 1 box orange flavored gelatin powder
• 1 cup boiling water
• 1 1/2 cups orange juice, cold
• 24 ladyfingers, divided, alessi brand
For Serving
• whipped cream
• 1/3 cup Mandarin orange slices, canned, drained
• fresh mint leaf
Instructions:
1. Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15–20 seconds, or until the gelatin is melted.
2. Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1–2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3–4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
3. Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
4. In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1–2 minutes. Add the orange juice and stir to combine.
5. Submerge 3 ladyfingers at a time in the orange juice mixture for 30–40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
6. Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
7. Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
8. When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
9. Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
Enjoy your Orange Creamsicle Summer Pudding! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Berries And Cream Pecan Lace Cup. | Here's a recipe for Berries And Cream Pecan Lace Cup:
Ingredients:
• 1 cup butter
• 1/4 cup brown sugar
• 1/4 cup corn syrup
• 1/4 cup flour
• 3/4 cup finely chopped pecan
• 1 cup semi sweet chocolate, chopped
• 3 cups whipped cream
• 4 cups strawberry, halved
• 6 cups raspberry
Instructions:
1. Preheat oven to 350˚F (180˚C).
2. In a saucepan over medium heat, bring the butter brown sugar and corn syrup to a boil. Remove from heat.
3. Add the flour and nuts into the butter mixture. Stir until cooled, about 10 minutes.
4. On a parchment paper-lined baking sheet, use a teaspoon to scoop 5 balls 5 inches (13 cm) apart onto the baking sheet.
5. Bake for 6-7 minutes, until the edges are a deep golden color.
6. Let the cookies cool for about 1 minute, until they are cool enough to handle but still flexible.
7. Place the cookie over the backside of a muffin tin and gently form until the cookie is a cup shape. Wait until the cookie has hardened into the cup shape, then remove from the muffin tin, about 1 minute.
8. In a bowl, microwave the chocolate in 20-second intervals, stirring in between for 1 minute.
9. Take one of the pecan lace cookie cups and dip the edge into the chocolate. Let cool.
10. Place one dollop of whipped cream in the cookie cup and top with 2 strawberry halves and 3 raspberries. Serve immediately.
Enjoy your Berries And Cream Pecan Lace Cup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Maple Rhubarb Blondies? | Here's a recipe for Maple Rhubarb Blondies:
Ingredients:
Batter
• 3/4 cup unsalted butter, extra for greasing
• 3/4 cup golden yellow sugar
• 3/4 cup white sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice
• 3/4 cup AP flour, extra for coating pan
• 1/2 cup yellow corn flour
• 2 teaspoons fine kosher salt
Rhubarb Ripple
• 3/4 cup rhubarb jam, (or any red or light coloured jam)
• 2 tablespoons maple syrup
• 8 teaspoons red liquid food coloring
• 2 tablespoons blondie batter
Instructions:
1. Generously grease a 10 inch heart shaped baking pan with butter and coat in flour. Shake out excess and set aside.
2. In a large saucepan, melt butter over medium heat for 5-7 minutes or until browned, remove from heat. Working in the saucepan add sugars and whisk until combined. Quickly whisk in eggs, one at a time to prevent scrambling. Add vanilla, lemon juice, flours and salt and whisk again until smooth. Pour into the prepared heart-shaped pan, set aside.
3. To a medium bowl add jam, maple syrup and food colouring, mix. Reserve 1/2 cup of mixture for later. Add 2 tbsp of blondie batter to the original medium bowl and mix until combined.
4. Dollop rhubarb and batter mixture in a random pattern on top of the blondie in the heart-shaped pan. Use a butter knife to swirl in a decorative pattern vertically and horizontally, keeping your knife on the surface of the blondie. Bake at 350F for 25-30 minutes until golden brown.
5. Serve blondie with ice cream and drizzle over extra Rhubarb ripple if desired, enjoy!
Enjoy your Maple Rhubarb Blondies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Espresso Martini Cheesecake For 2? | Here's a recipe for Espresso Martini Cheesecake For 2:
Ingredients:
• nonstick cooking spray, for greasing
• 2 oz vanilla cookies
• 1/3 cup granulated sugar, divided, plus 1 teaspoon plus 2 tablespoons
• 1 tablespoon instant espresso, divided, plus 1 teaspoon
• 3 tablespoons unsalted butter, melted
• 8 oz cream cheese, softened
• 2 tablespoons heavy cream
• 1/4 cup mascarpone
• 1 tablespoon all purpose flour
• 1 pinch kosher salt
• 1/4 inch vanilla bean, seeds scraped
• 1 large egg, room temperature
• 1 tablespoon boiling water, plus more for baking
• fresh berry, for serving
• Chocolate-covered espresso bean, for garnish
SPECIAL EQUIPMENT
• 2 springform pans, 4-inch
Instructions:
1. Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
2. In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
3. Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
4. Bake the crusts until golden brown, 3–5 minutes. Remove from the oven and let cool to room temperature.
5. In a large bowl, combine the cream cheese and 1/3 cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
6. In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
7. Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
8. Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
9. Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of 1/2 inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
10. Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
11. Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
Enjoy your Espresso Martini Cheesecake For 2! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pavlova Christmas Tree? | Here's a recipe for Pavlova Christmas Tree:
Ingredients:
Pavlova
• 8 large egg whites, room temperature
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon kosher salt
• 1 3/4 cups granulated sugar
• 8 oz semi-sweet chocolate chips
Sugared Cranberries
• 1/2 cup granulated sugar, divided
• 1/4 cup water
• 1 cup cranberry
Pistachio Whipped Cream
• 8 oz mascarpone
• 2 cups heavy cream
• 1/2 cup powdered sugar, divided, plus 2 tablespoons
• 6 oz unsweetened pistachio paste
• 1/2 teaspoon Juniper Green gel food coloring
• 3 sprigs fresh rosemary, trimmed into 1-inch (2.5 cm) pieces, for decorating
Instructions:
1. Make the pavlova: Line 2 rimmed baking sheets with parchment paper. Find 6 circular objects, such as plates or glasses, starting with 6 inches in diameter and going down 1 inch in diameter. Trace each circle onto the sheets of parchment, leaving at least 1 inch of space between the circles. Flip the parchment paper over so the traced side is facing down. Set the oven racks in the middle and top positions. Preheat the oven to 250°F (120°C).
2. Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy, about 2 minutes. Increase the speed to medium-high and add the granulated sugar, 1 tablespoon at a time. Continue mixing until stiff, glossy peaks form, about 7 minutes total. Remove the bowl from the mixer and transfer the meringue to a larger bowl, if desired.
3. Add the chocolate chips to a small microwave-safe bowl and microwave in 30-second intervals until melted, 11/2–2 minutes total.
4. Pour the melted chocolate into the meringue and use a rubber spatula to gently fold twice to create a marbled effect.
5. Use a rubber spatula to dollop the meringue onto the parchment paper, filling in the traced circles. Smooth the edges with an offset spatula, making sure each round is 1 inch tall.
6. Bake the meringue rounds for 2 hours. Without opening the oven door, turn off the heat and let the meringues cool for 8 hours, or overnight.
7. Make the sugared cranberries: Set a wire rack over a baking sheet.
8. Add 1/4 cup sugar and the water to a small saucepan and set over medium-high heat. Whisk until the sugar has completely dissolved and the mixture is simmering, about 3 minutes. Add the cranberries and stir until well coated. Transfer the cranberries to the wire rack and let dry for 1 hour.
9. Transfer the cranberries to a medium bowl. Sprinkle the remaining 1/4 cup sugar over the berries and stir to coat all over. Return the cranberries to the wire rack and let dry for 1 hour.
10. Make the pistachio cream: In a medium bowl, whip the mascarpone with an electric hand mixer on medium-high speed until lightly and fluffy, about 1 minute.
11. In a large bowl, use the hand mixer to whip the heavy cream until soft peaks form, 4–5 minutes. Add 1/2 cup powdered sugar to the whipped cream and continue beating until medium peaks form, 2–3 minutes. Add the pistachio paste and food coloring and beat until evenly combined. Fold the whipped mascarpone into the whipped pistachio cream with a rubber spatula until evenly incorporated. Cover and refrigerate until ready to assemble.
12. Place the largest meringue round on a flat serving platter and top with about 2 cups of the pistachio cream, spreading nearly to the edges of the meringue. Continue stacking, working from the largest meringue layers to the smallest and alternating with the cream. Finish with the smallest meringue round.
13. Stick the sugared cranberries and rosemary sprigs to the pistachio cream layers around the pavlova. Add the remaining 2 tablespoons powdered sugar to a fine-mesh sieve and dust over the top.
14. Slice and serve.
Enjoy your Pavlova Christmas Tree! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles. | Here's a recipe for Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles:
Ingredients:
• 4 cups apple juice
• 15 oz cranberry sauce, 1 can
• 1/2 teaspoon kosher salt
• 1 cinnamon stick
• 3 pears, ripe but firm, peeled, halved, and cored
• 1 cup heavy cream, chilled
• 2 tablespoons granulated sugar
• 1/4 teaspoon vanilla extract
• 12 shortbread cookies, store-bought
Instructions:
1. In a blender, puree the apple juice, cranberry sauce, and salt until smooth.
2. Pour the juice into a 4-quart jumbo cooker, add the cinnamon stick, and bring to a simmer over medium heat.
3. Add the pears to the simmering juice, and cook, turning occasionally, until the pears are tender when pierced at the thickest part with a paring knife, 25-30 minutes.
4. Remove the pan from the heat and let the pears cool completely in liquid, about 1 hour, or refrigerate in liquid for up to 2 days.
5. In a large bowl, beat the heavy cream, sugar, and vanilla with an electric hand mixer until medium peaks form.
6. Divide the pear halves among 6 serving bowls and top each with a dollop of whipped cream and drizzle with some of the poaching liquid. Crumble 2 cookies over each bowl and serve.
Enjoy your Cranberry-Poached Pears With Whipped Cream And Shortbread Crumbles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Triple Chocolate Trifle? | Here's a recipe for Triple Chocolate Trifle:
Ingredients:
Chocolate Pudding
• 1 cup whole milk
• 1 can cream
• 1/2 cup granulated sugar
• 1/4 cup cocoa powder
• 3 tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter, room temperature
• 1 teaspoon vanilla extract
Chocolate Whipped Cream
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 tablespoons unsweetened cocoa powder
Dark Chocolate Ganache
• 1/4 cup heavy cream
• 3 tablespoons dark chocolate chip
Assembly
• 7 oz chocolate pound cake, cut into 1/2 in
• 1/2 cup chocolate sandwich cookie, finely crushed
• 1/2 cup chocolate caramel candy, chopped
• fresh raspberry, for garnish
• fresh mint leaf, for garnish
• chocolate spoon, optional, for serving
Special Equipment
• 2 wide-mouth mason jars
Instructions:
1. Make the pudding: In a medium pot, combine the milk, table cream, sugar, cocoa powder, cornstarch, and salt and whisk together until evenly incorporated. Cook over medium-high heat, whisking constantly, until starting to thicken and bubble up, about 5 minutes.
2. Remove the pot from the heat and whisk in the butter and vanilla. Strain the pudding through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or overnight.
3. Make the whipped cream: In a medium bowl, combine the heavy cream, powdered sugar, and cocoa powder. Whip with an electric hand mixer on high speed until stiff peaks form, 3–4 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a piping bag fitted with a large tip and chill in the refrigerator until ready to use.
4. Make the chocolate ganache: Add heavy cream to a microwave-safe liquid measuring cup. Microwave for 1 minute, until very hot. Add the chocolate chips and let sit for 2 minutes, then stir until smooth. Transfer to a piping bag fitted with a small tip. Set aside until ready to use.
5. Assemble the trifles: Transfer the chocolate pudding to a piping bag fitted with a large tip.
6. Add about 1/2 cup of the pound cake cubes to the bottom of each jar, pressing down to compact. Pipe about 1/4 cup of chocolate pudding and 1/4 cup of the whipped cream on top. Sprinkle 2–3 tablespoons of crushed chocolate sandwich cookies and 2 tablespoons chocolate caramel candy bars on top. Repeat to make a second layer with the remaining ingredients. Finish with a drizzle of chocolate ganache and garnish with fresh raspberries and a sprig of mint. Serve with chocolate spoons.
Enjoy your Triple Chocolate Trifle! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Gingersnap Nanaimo Bars. | Here's a recipe for Gingersnap Nanaimo Bars:
Ingredients:
Crust
• 1/2 cup butter
• 5 tablespoons cocoa powder
• 1/4 cup sugar
• 1 egg, beaten
• 1 1/4 cups graham cracker crumbs
• 1 cup sliced almond, finely chopped
• 1/2 cup flaked coconut
Middle layer
• 1/2 cup butter, softened
• 2 tablespoons custard powder
• 1 tablespoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 5 teaspoons heavy cream
• 1 1/2 cups powdered sugar
• 1 cup gingersnap crumb
Chocolate ganache
• 6 oz chocolate
• 2 tablespoons butter
• 3/4 cup coarse gingersnap crumb, to garnish
Instructions:
1. In a medium bowl set over a medium pot of boiling water, melt the butter, cocoa powder, and sugar together.
2. Add the egg and keep stirring for a minute until the mix thickens.
3. Remove the bowl from the heat.
4. Add the graham cracker crumbs, almonds, and coconut flakes.
5. Mix well, then pour into an 8x8 inch (20x20 cm) pan and flatten to an even layer.
6. In a large bowl, cream the softened butter, custard powder, cinnamon, ginger, cloves, nutmeg, and heavy cream together until smooth.
7. Add the powdered sugar and gingersnap crumbs and mix until smooth.
8. Spread mixture on top of the crust and in an even layer.
9. Make the ganache: in a medium bowl set over a medium pot of boiling water, slowly melt the chocolate and the butter.
10. Let the ganache cool a bit, then pour it over the gingersnap layer.
11. Chill the bars for at least 3 hours.
12. Cut the bars into 9 even squares and sprinkle with coarse gingersnap crumbs.
Enjoy your Gingersnap Nanaimo Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Rosemary Shortbread And Sage Caramel Cookie Bars? | Here's a recipe for Rosemary Shortbread And Sage Caramel Cookie Bars:
Ingredients:
Rosemary Shortbread
• 2 cups all purpose flour
• 2/3 cup granulated sugar
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon kosher salt
• 2 sticks unsalted butter, cold, cut into squares
Sage Caramel
• 1/2 cup heavy cream
• 5 large sprigs fresh sage
• 1 cup sugar
• 1/4 cup light corn syrup
• 3 tablespoons water
• 1/2 cup unsalted butter
• 1 teaspoon kosher salt
White Chocolate Ganache
• 9 oz white chocolate bar, broken into pieces
• 3 oz heavy cream
• 1/2 teaspoon kosher salt
For Decorating
• pomegranate aril
• pistachio, chopped, raw
• gold sprinkle
Instructions:
1. Make the rosemary shortbread: Preheat the oven to 325°F (160°C). Line a 9 x 13-inch baking dish (preferably aluminum) with parchment paper.
2. Add the flour, sugar, rosemary, and salt to the bowl of a food processor and pulse a few times to incorporate. Add the butter and pulse until pebbly and the butter chunks are no larger than the size of peas, about 20 pulses.
3. Transfer the dough to the prepared baking dish and press down with your hands or a flat-bottomed measuring cup to compact into an even layer, ensuring the dough reaches all the corners and edges.
4. Bake for 25–30 minutes, until the edges are light golden brown. Remove from the oven and let cool completely (for faster cooling, let sit at room temperature for 15 minutes, then transfer to the refrigerator or freezer). The cooled shortbread can be wrapped in plastic wrap and kept in a cool, dry place for up to 2 days.
5. Make the sage caramel: Add the heavy cream and sage to a small saucepan. Bring to a simmer over medium heat. Let simmer lightly for a moment, then remove the pot from the heat and let the sage steep for at least 20 minutes. Strain, discarding the sage leaves, and set aside.
6. Add the sugar, corn syrup, and water to a medium, heavy-bottomed saucepan and gently swirl the pot to moisten the sugar completely. Attach a candy thermometer to the pot (or have an instant-read thermometer nearby) and bring to a boil over medium heat. Cook until the temperature reaches 320°F (160°C), 5–10 minutes. Remove the pot from the heat. Gradually pour in the sage-infused cream and whisk constantly to incorporate, being careful as the mixture will bubble and sputter. Whisk in the butter and salt to combine.
7. Return the pot to the heat and cook, whisking constantly for another 5–10 minutes, until the temperature reaches 240–245°F (115–118°C). Immediately remove the pot from the heat.
8. Pour the caramel over the cooled shortbread and use an offset spatula to smooth into an even layer. Transfer to the refrigerator to let the caramel set completely.
9. Once the caramel has set, prepare the decorations, then make the white chocolate ganache: Add the white chocolate, cream, and salt to a medium heatproof bowl. Microwave in 30-second intervals until beginning to melt, then stir or whisk until smooth.
10. Pour the ganache on top of the caramel and use an offset spatula to spread into a smooth, even layer. Immediately sprinkle the pomegranate arils, pistachios, and sprinkles, if using on top. Transfer to the refrigerator to set the chocolate.
11. Once firm, cut the shortbread into squares or diamonds. The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Enjoy your Rosemary Shortbread And Sage Caramel Cookie Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Cookie Dough. | Here's a recipe for Cookie Dough:
Ingredients:
• 1 packet cookie dough
• ice cream
• topping of choice
Instructions:
1. Place cookie dough into a skillet or oven-safe bowl.
2. Bake in the oven at 180°C (300 f) for 15 minutes.
3. Take out, top with ice cream and toppings of choice and serve.
Enjoy your Cookie Dough! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Bourbon Blackout Milkshake As Made By Somewhere Restaurant? | Here's a recipe for Bourbon Blackout Milkshake As Made By Somewhere Restaurant:
Ingredients:
• 20 oz chocolate ice cream
• 2 oz bourbon
• 4 oz crushed chocolate sandwich cookies
• 2 tablespoons chocolate syrup
• 1 square brownie
Toppings
• 1 chip, or waffle cone crown
• 1 slice mississippi mud pie
• whipped cream
• 1 sugar donut
• 2 oz mini candy-coated chocolates
• chocolate syrup
Instructions:
1. Add the chocolate ice cream, bourbon, crushed sandwich cookies, chocolate syrup, and brownie to a blender and blend until completely smooth.
2. Pour the milkshake into a 16-ounce glass and top with the waffle cone crown, Mississippi mud pie, whipped cream, sugar donut, mini candy-covered chocolates, and chocolate syrup.
Enjoy your Bourbon Blackout Milkshake As Made By Somewhere Restaurant! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Melomakarona? | Here's a recipe for Melomakarona:
Ingredients:
Syrup
• 1 1/2 cups granulated sugar
• kosher salt
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 4 whole cloves
• 1 cinnamon stick
• 1 1/2 cups cold water
Melomakarona
• 2 3/4 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/3 cup granulated sugar
• 1/3 cup orange juice
• 1/2 tablespoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon baking soda
• 1/3 cup olive oil
• 1/3 cup canola oil
• 1/4 cup cold water
• 1 1/2 tablespoons honey
• 1/2 cup walnuts, chopped
Instructions:
1. Make the syrup: Add the sugar, salt, lemon juice, honey, cloves, cinnamon stick, and cold water to a small pot. Whisk to combine, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer until the syrup thickens slightly, 25–30 minutes. Remove the pot from the heat and let the syrup cool completely.
2. Make the melomakarona: Preheat the oven to 350°F (180°C). Line a 12 x 17-inch baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour and baking powder.
4. In a large bowl, whisk together the sugar, orange juice, cinnamon, and vanilla. Add the baking soda and whisk for about 20 seconds, until the batter lightens in color and thickens slightly. Add the olive oil, canola oil, cold water, and honey and whisk until thoroughly combined.
5. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just incorporated, making sure not to overmix the dough.
6. Using a rounded tablespoon measure, divide the dough into 24 equal portions. Roll each piece of dough into a smooth ball, then create an oval shape by gently squeezing two opposite sides in and rounding out the edges. Place the melomakarona on the prepared baking sheet and press down the tops to flatten. Using a fork, poke 4 sets of holes into each melomakarona, pushing only halfway through the dough.
7. Bake the melomakarona for 20–25 minutes, until firm to the touch. Remove from the oven and let cool for 5 minutes.
8. Place 4 melomakarona at a time in the cooled syrup. Soak for 15 seconds on each side, then return to the baking sheet. Repeat with the remaining melomakarona. Using a tablespoon, pour the remaining syrup over each melomakarona. It will look like there is too much syrup, but the melomakarona will continue to absorb it as they rest. Cover the baking sheet with aluminum foil and let sit at room temperature overnight.
9. Uncover the pan and sprinkle the chopped walnuts over the top of the melomakarona. Place each melomakarona in a paper cupcake liner, if desired, then arrange on a platter.
Enjoy your Melomakarona! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Delicious Pie Bar: The Berry Overload? | Here's a recipe for Delicious Pie Bar: The Berry Overload:
Ingredients:
• 48 chocolate sandwich cookies, crushed
• 12 tablespoons unsalted butter, melted
• 3 cups blueberry
• 1 1/2 cups strawberry, stemmed, hulled, and quartered
• 1 1/2 cups raspberry
• 3/4 cup granulated sugar
• 3 tablespoons cornstarch
• 4 tablespoons water
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 cup mixed fresh berry
• whipped cream, for serving
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the cookie 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 a medium saucepan over medium-low heat, combine the blueberries, strawberries, raspberries, and sugar. Stir until the sugar dissolves, about 5 minutes.
5. In a small bowl, whisk together the cornstarch and water until a smooth paste forms.
6. Add the cornstarch slurry to berries and stir to combine. Stir in the cinnamon and salt.
7. Let the berry mixture cool completely, about 1 hour, before pouring over the crust. Top with the mixed berries.
8. Slice into 12 bars and serve with a dollop of whipped cream.
Enjoy your Delicious Pie Bar: The Berry Overload! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Delicious Pie Bar: Sugar Rush? | Here's a recipe for Delicious Pie Bar: Sugar Rush:
Ingredients:
• 48 chocolate sandwich cookies, crushed
• 12 tablespoons unsalted butter, melted
• 5 oz instant vanilla pudding mix
• 2 1/2 cups heavy cream
• 1/2 cup chocolate candy pieces
• vanilla ice cream, for serving
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the cookie 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 scoop of ice cream.
Enjoy your Delicious Pie Bar: Sugar Rush! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chocolate Pinata Cupcake: Cherrystein’s Monster? | Here's a recipe for Chocolate Pinata Cupcake: Cherrystein’s Monster:
Ingredients:
Option 1: Prepared Mix
• 1 box Great Value® Deluxe Moist Devil's Food Chocolate Cake Mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
Option 2: From Scratch
• 3/4 cup cocoa powder
• 1 cup boiling water
• 2 cups Great Value® All-Purpose Flour
• 1 1/4 cups granulated sugar
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup whole milk
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
Additions
• 2 teaspoons Great Value® Rainbow Sprinkles
• 2 cups cream cheese frosting
• caramel sauce, for drizzling
• maraschino cherry, for topping
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 12-cup cupcake tins with paper liners.
2. OPTION 1: If using prepared mix, in a medium bowl, whisk together the cake mix, water, oil, and eggs.
3. OPTION 2: If making the cupcake batter from scratch, in a small bowl, whisk together the cocoa powder and boiling water until the cocoa powder is completely dissolved. In a large bowl, combine the flour, sugar, eggs, vegetable oil, milk, cocoa mixture, baking soda, salt and vanilla extract.
4. Fill the cupcake cups halfway with batter.
5. Bake for 18–21 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool completely before decorating.
6. Using a large piping tip, poke a hole in the center of each cupcake. Discard the scraps or save for another use.Fill each hole with the sprinkles.
7. Top each cupcake with cream cheese frosting, a drizzle of caramel, and 1 maraschino cherry.
Enjoy your Chocolate Pinata Cupcake: Cherrystein’s Monster! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Easter Egg Cream Cocktail? | Here's a recipe for Easter Egg Cream Cocktail:
Ingredients:
• 6 tablespoons water
• 3/4 cup granulated sugar
• 6 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/8 teaspoon kosher salt
• 16 oz chocolate liqueur, divided
• 16 oz irish cream, divided
• 16 oz half & half, divided
• 32 oz seltzer, chilled, divided
• whipped cream, for garnish
• 8 easter marshmallows, for garnish
• mini creme egg, for garnish, crushed
Special Equipment
• 8 12 ounces glasses, chilled
Instructions:
1. In a medium, high-walled pan, combine the water and sugar and bring to a boil over medium-high heat. Once the sugar has dissolved completely, reduce the heat to medium-low and slowly whisk in the cocoa powder until fully incorporated. Cook until smooth and glossy, about 5 minutes. Remove the pan from the heat and stir in the vanilla and salt. Let the syrup cool in the refrigerator until ready to use.
2. Add 1 ounce of cooled syrup, followed by 2 ounces of chocolate liqueur, to a chilled 12-ounce glass. Top with 2 ounces of Irish cream and 2 ounces of half-and-half. Top with about 4 ounces of chilled seltzer and stir to combine. Repeat with the remaining ingredients.
3. Garnish each cocktail with whipped cream, an Easter marshmallow, and crushed mini creme eggs.
Enjoy your Easter Egg Cream Cocktail! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Gingerbread Donuts? | Here's a recipe for Gingerbread Donuts:
Ingredients:
• 3 cups all purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 teaspoons McCormick® ground ginger
• 1 1/2 teaspoons McCormick® Ground Cinnamon
• 1/4 teaspoon McCormick® Ground Cloves
• 1/4 teaspoon McCormick® Ground Nutmeg
• 2 large eggs
• 1 stick unsalted butter, melted
• 1/3 cup molasses
• 2 teaspoons McCormick® vanilla extract
• 1/3 cup sour cream
• 1/2 cup whole milk
• vegetable oil, for frying
McCormick® Ginger-Cinnamon Brown Sugar Dust
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 teaspoons McCormick® ground ginger
• 3 teaspoons McCormick® Ground Cinnamon
Special Equipment
• 3-inch round cutter
• 1¼-inch round cutter
Instructions:
1. In a large bowl and using a hand mixer, combine the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, McCormick® Ground Ginger, McCormick® Ground Cinnamon, McCormick® Ground Cloves, and McCormick® Ground Nutmeg. Mix with a spatula until completely combined.
2. In a medium bowl or large liquid measuring cup, whisk together the eggs, melted butter, molasses, vanilla, sour cream, and milk.
3. Add the wet ingredients to the dry ingredients and mix on medium speed until fully combined and the batter is smooth and thick, about 3 minutes.
4. Turn the batter out onto a generously floured surface and dust more flour over the top and sides. Roll out to a 10x12-inch rectangle, about 3/4 inch thick. Dip a 3-inch round cutter in flour, then cut out as many rounds of dough as possible, dipping the cutter in flour between each cut. Make sure the donuts are not sticking to the surface. Use a 11/4-inch round cutter to cut out the center of each donut. Reroll any scraps and cut out more donuts.
5. Make the McCormick® ginger-cinnamon brown sugar dust: In a medium bowl, whisk together the granulated sugar, brown sugar, McCormick® Ground Ginger, and McCormick® Ground Cinnamon.
6. Fill a medium pot halfway with vegetable oil and heat over medium heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
7. Working in batches of 4–5 at a time, fry the donuts in the hot oil until golden brown, 1–2 minutes per side. Use a spider or slotted spoon to transfer the donuts to the prepared baking sheet and let cool for 2 minutes. Toss 1–2 donuts at a time in the McCormick® ginger-cinnamon brown sugar dust to coat completely.
8. Serve warm or at room temperature.
Enjoy your Gingerbread Donuts! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Three-Layer Peanut Butter Brownies. | Here's a recipe for Three-Layer Peanut Butter Brownies:
Ingredients:
Brownies
• nonstick cooking spray, for greasing
• 2 sticks unsalted butter, cubed
• 1 1/2 cups semisweet chocolate chip, divided
• 1 1/2 cups granulated sugar
• 3/4 cup brown sugar
• 1 tablespoon vanilla extract
• 1 teaspoon kosher salt
• 3 large eggs, room temperature
• 1 1/4 cups all purpose flour
• 1/3 cup dark cocoa powder
Peanut Butter Filling
• 2 cups powdered sugar
• 1 cup peanut butter
• 1 stick unsalted butter, melted
• 1 cup crispy rice cereal
Ganache Topping
• 8 oz milk chocolate chips
• 3/4 cup heavy cream, hot
• flaky sea salt, for garnish
Instructions:
1. Make the brownies: Preheat the oven to 350°F (180°C). Line a 9-inch (23-cm) square baking pan with parchment paper and grease with nonstick spray.
2. Add the butter and 1 cup of the chocolate chips to a large microwave-safe bowl. Microwave for 11/2 minutes, then let sit for 3 minutes before whisking until smooth. Add the granulated and brown sugars, vanilla, and salt. Whisk to combine. Whisk in the eggs until fully incorporated.
3. Sift the flour and cocoa powder into the bowl and fold to combine with a spatula. Add the remaining 1/2 cup chocolate chips and fold to incorporate.
4. Pour batter into the prepared pan and bake for 35–40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool completely.
5. Make the peanut butter filling: In a medium bowl, use a rubber spatula to mix together the powdered sugar and peanut butter until crumbly. Add the melted butter and mix with an electric hand mixer until smooth.
6. Scoop the peanut butter filling on top of the cooled brownies and use offset spatula to spread in an even layer. Sprinkle the crispy rice cereal on top. Freeze for 30 minutes.
7. Make the chocolate ganache: Add the chocolate chips to a medium heatproof bowl. Pour the hot cream over the chocolate chips and whisk until the chips are melted and the ganache is smooth.
8. Pour the ganache over the peanut butter filling. Use offset spatula to spread in an even layer. Garnish with flaky salt, if desired.
9. Return the brownies to the freezer until the ganache sets, about 15 minutes.
10. Cut the brownies into 9 squares.
Enjoy your Three-Layer Peanut Butter Brownies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Cardamom Pistachio Sugar Cookies? | Here's a recipe for Cardamom Pistachio Sugar Cookies:
Ingredients:
• 2 1/4 cups all purpose flour, plus more for dusting
• 1 teaspoon ground cardamom
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar
• 1/2 cup shelled pistachios, plus ¼ cup (30 g), very finely chopped
• 2 sticks unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 2 3/4 cups powdered sugar
• 1/4 cup whole milk
• dried rose petal, for garnish - optional
Instructions:
1. In a medium bowl, combine the flour, cardamom, and salt.
2. In a food processor, combine the granulated sugar and 1/2 cup (65 g) pistachios. Process until finely ground. Transfer to a stand mixer fitted with the paddle attachment.
3. Add the butter to the stand mixer bowl and beat on medium speed until smooth, 1 minute. Scrape down the sides of the bowl, then add the egg and vanilla and beat until almost combined. Add the flour mixture and continue to mix on medium-low speed just until the dough comes together. Divide the dough into 2 portions and shape into discs. Wrap in plastic wrap and chill in the refrigerator for 1 hour.
4. Line 2 baking sheets with parchment paper.
5. Working with 1 portion at a time, roll out the dough on a lightly floured surface to 1/8 inch thick. Using a 2 5/8-inch (6-cm) scalloped-edge cutter, cut out cookies, then transfer to the prepared baking sheets, spacing 1 inch apart. Re-roll the scraps to cut out more cookies. Chill in the refrigerator for 20 minutes.
6. Arrange the oven racks in the top and bottom third positions. Preheat to 350°F (180°C).
7. Bake the cookies, rotating the baking sheets 180° and swapping top to bottom halfway through, until the cookies have set, 12–14 minutes. Let cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
8. Combine the powdered sugar and milk in a small bowl and stir until smooth; the icing will be thick.
9. Using an offset spatula, spread the icing evenly over cookies, all the way to the edges. Return to the rack and immediately sprinkle the finely crushed pistachios and rose petals, if using, on top. Let sit until dry to the touch, 20 more minutes.
Enjoy your Cardamom Pistachio Sugar Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Mini Blueberry Peach Crisps. | Here's a recipe for Mini Blueberry Peach Crisps:
Ingredients:
Blueberry Peach Filling
• 2 cups large peaches, pitted and sliced 1/8 in (3 cm)
• 6 oz blueberry
• 3 tablespoons organic sugar
• 1 1/2 teaspoons arrowroot powder
Crisp Topping
• 1 cup old fashioned rolled oat, divided
• 1/4 cup raw almonds
• 1 tablespoon flax seed
• 2 tablespoons pepitas, pumpkin seeds
• 2 tablespoons almond flour
• 1/4 teaspoon kosher salt
• 1 teaspoon ground ginger
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
Special Equipment
• 2 cast iron pans, 4 1/2 in (10 cm)
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. Make the filling: In a medium bowl, mix together the peaches, blueberries, sugar, and arrowroot powder until the fruit is well coated. Set aside while you prepare the topping.
3. Make the topping: In a food processor, combine 1/2 cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
4. Transfer the topping to a medium bowl and fold in the remaining 1/2 cup (40 G) oats.
5. Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
6. Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
7. Let cool for 10 minutes before serving.
Enjoy your Mini Blueberry Peach Crisps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Pumpkin Spice Poke Cake? | Here's a recipe for Pumpkin Spice Poke Cake:
Ingredients:
Pumpkin Spice Poke Cake
• nonstick cooking spray, for greasing
• 1 box yellow cake mix
• 2 large eggs
• 1 cup canola oil
• 1 cup milk
• 1 can pumpkin puree, divided
• 2 tablespoons McCormick® pumpkin spice blend, plus 1 teaspoon, divided
• 4 oz cream cheese, room temperature
• 14 oz sweetened condensed milk
• 1/4 teaspoon kosher salt
Brown Butter Frosting
• 1 1/4 sticks unsalted butter, plus ¾ cup (1½ sticks) room temperature
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
Instructions:
1. Make the poke cake: Preheat the oven to 325°F (160°C). Grease a 9 x 13-inch glass baking dish with nonstick spray.
2. In a large bowl, whisk together the cake mix, eggs, oil, milk, 8 ounces of pumpkin purée, and 1 tablespoon of pumpkin spice blend until well combined. Pour the cake batter into the prepared baking dish.
3. Bake the cake for 40–45 minutes, rotating 180° and covering with aluminum foil halfway (to keep the top of the cake soft) until a toothpick inserted into the center of the cake comes out clean.
4. While the cake is baking, make the filling: In a blender or food processor, combine the cream cheese, remaining 7 ounces of pumpkin purée, the sweetened condensed milk, 1 tablespoon of pumpkin spice blend, and the salt. Blend until completely smooth.
5. Using the end of a wooden spoon, poke about 16 holes in the cake, spacing evenly. Pour the filling over the warm cake and let it settle and absorb, shaking the baking dish as needed to encourage the filling to seep down. Let the cake cool completely, about 1 hour. (It is okay if some of the filling remains on top of the cake, it will create a layer between the cake and frosting.)
6. While the cake cools, make the frosting: in a medium pot, gently melt 10 tablespoons of butter over medium heat, stirring occasionally, until the milk solids separate from the fat and sink to the bottom of the pot, 4–5 minutes. Once the milk solids begin to brown and smell nutty, swirl the pan a few times to distribute the heat and prevent burning. Remove the pot from the heat and strain through a fine-mesh sieve into a large bowl. Let cool completely, but not to the point of hardening, about 40 minutes. If the brown butter does harden, microwave in 10-second intervals until just softened, but not warmed.
7. Add the remaining 3/4 cup butter to the bowl with the cooled brown butter and use a hand mixer on medium speed to whip until light and fluffy, 1–2 minutes. Sift in the powdered sugar, 1 cup at a time, mixing well after each addition. Add the heavy cream, vanilla, and slt and whip until incorporated and the frosting is light and fluffy.
8. Evenly spread the brown butter frosting over the cooled pumpkin cake. Dust the top with the remaining teaspoon of pumpkin spice blend.
9. Cut into squares and serve.
Enjoy your Pumpkin Spice Poke Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Churro And Pineapple “Eton Mess”? | Here's a recipe for Churro And Pineapple “Eton Mess”:
Ingredients:
Macerated pineapple:
• 1 pineapple, cored and finely diced
• 2 limes, zested
• 3 teaspoons sugar
• 1 oz tequila, optional
• 1 pinch salt
Churros:
• 1 1/4 cups water
• 1/3 cup butter
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 1/4 cups AP flour
• 1 teaspoon vanilla extract
• 2 eggs
• vegetable oil, for frying
Cinnamon sugar:
• 2/3 cup sugar
• 1 1/2 teaspoons cinnamon
Whipped cream:
• 1 cup whipped cream
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
Instructions:
1. Being by macerating your pineapple. In a bowl, toss the diced pineapple with the lime zest, sugar, salt, and tequila (if using). Allow the pineapple to macerate for 30 minutes to bring out the juices of the pineapple and set aside.
2. Make your whipped cream by placing the cream in a mixing bowl and whisking vigorously. When soft peaks form, add in the sugar and vanilla then continue to whisk until a firm peak forms. Set aside.
3. Next, make your churro dough. In a pot, combine the water, butter, sugar, and salt. Bring up to a gentle boil then add the flour. Reduce the heat to medium low and mix well with a wooden spoon until the mixture has no lumps and the flour has cooked out, about 2 minutes. Remove from the heat and allow the mixture to cool for a few minutes. Then add the vanilla extract, followed by one of the eggs. Whisk vigorously to bring the mixture together to a uniform consistency, then add the second egg and repeat. Whisk until the mixture forms a homogeneous dough, then transfer to a piping bag that is fitted with a large star tip.
4. In a large mixing bowl, whisk together the sugar and cinnamon then set aside. In a heavy bottomed pot, bring the oil up to 350 degrees. Carefully pipe 8” long ropes of the churro dough into the oil, cutting with a pair of sharp kitchen shears or simply ripping by hand. Allow the churros to fry for 2-3 minutes, flipping halfway through for even golden brown colour. When golden and cooked, take the churros out of the oil, transfer to a paper towel lined plate, then transfer once more to the bowl with the cinnamon sugar. Toss the churro around to coat in the cinnamon sugar then set aside and repeat until all of the churros have been cooked.
5. To make the eton mess, roughly chop the cooked churros. Then, take your serving bowl and place some of the whipped cream on the bottom. Top with chopped churros, followed by the macerated pineapple and it’s juices. Repeat with more cream, churro, and pineapple. Top your last layer with a final dollop of cream and a sprinkling of cinnamon to finish. Enjoy!
Enjoy your Churro And Pineapple “Eton Mess”! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Mallard Cupcake? | Here's a recipe for Mallard Cupcake:
Ingredients:
• 3 cups vanilla buttercream frosting, divided
• 4 drops green food coloring
• 6 tablespoons chocolate buttercream frosting
• 30 marshmallows
• 12 chocolate cupcakes
• 2 cups milk chocolate chips, melted
• 1/4 cup green fondant
• 3 teaspoons yellow fondant
• 24 jumbo black nonpareils
• water, as needed
Instructions:
1. Add 3/4 cup (85 grams) vanilla buttercream frosting to a piping bag fitted with a small round tip. Stir the green food coloring into the remaining 21/4 cups (255 grams) frosting until it is the desired shade of grassy green, then transfer to a piping bag fitted with a star tip. Add the chocolate buttercream frosting to a piping bag fitted with a medium round tip.
2. Make the marshmallow ducks: Cut 6 marshmallows in half lengthwise.
3. Cut a marshmallow in half diagonally lengthwise to make 2 triangles. Press the cut sides of the marshmallow back together, then slide the top marshmallow halfway down the bottom marshmallow to make the shape of an hourglass on its side. Press the cut side of a vertically halved marshmallow onto the outer, downward-pointed side of the hourglass shape. This makes the tail, body, and neck of the mallard.
4. Pipe 1 tablespoon of vanilla buttercream onto each cupcake and spread evenly. Place a mallard shape onto the center of a cupcake, pressing down gently into the buttercream. Repeat with the remaining marshmallows and cupcakes. Place the cupcakes on a baking sheet and freeze for at least 1 hour, or until the marshmallows are firmly attached to the cupcakes.
5. Working 1 at a time, quickly dip the top of each cupcake into the melted chocolate until the marshmallows are completely covered, letting the excess chocolate drip off for a moment before turning right-side up and returning to the baking sheet. Freeze for another 30 minutes, or until the chocolate has set.
6. Meanwhile, make the mallard heads: Divide the green fondant into 12 1-teaspoon pieces and roll into smooth balls. Divide the yellow fondant into 12 1/4-teaspoon pieces and use your fingers to form into beak-shaped cones.
7. Lightly wet the base of a yellow fondant beak and press into the middle of a green fondant ball, then use a dab of buttercream or water to press 2 black nonpareils above the beak as the eyes. Repeat with the remaining fondant and nonpareils.
8. Remove the cupcakes from the freezer. Pipe 1/4 teaspoon of chocolate frosting in a triangle on each side of the chocolate mallard body and spread into a wing shape. Pipe about 1/2 teaspoon of white frosting in a circle on top of a mallard neck and place a fondant head on top, pressing gently to adhere. There should be a collar of frosting visible where the head meets the neck. Pipe the green frosting around the bottom of the mallard as grass. Repeat with the remaining cupcakes.
9. Refrigerate the cupcakes until ready to serve.
Enjoy your Mallard Cupcake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Mini Cast-Iron Raspberry Rhubarb Crisps? | Here's a recipe for Mini Cast-Iron Raspberry Rhubarb Crisps:
Ingredients:
Raspberry Rhubarb Filling
• 2 cups rhubarb, scrubbed and thinly sliced on the bias
• 1 cup raspberry
• 1/4 cup organic sugar
• 1 1/2 teaspoons arrowroot powder
• fresh ginger, 1 inch (2.5 cm) peeled and grated
Crisp Topping
• 1 cup old fashioned rolled oat, divided
• 1/4 cup raw almonds
• 1 tablespoon flax seed
• 2 tablespoons pumpkin seeds
• 2 tablespoons almond flour
• 1 pinch kosher salt
• 1 teaspoon ground ginger
• 2 tablespoons maple syrup
• 3 tablespoons coconut oil, melted
Special Equipment
• 2 cast iron skillets, 4 1/2 inch (10 cm)
Instructions:
1. Preheat the oven to 375˚F (190˚C).
2. Make the filling: In a medium bowl, mix together the rhubarb, raspberries, sugar, arrowroot powder, and ginger until the fruit is well coated. Set aside while you prepare the topping.
3. Make the topping: In a food processor, combine 1/2 cup oats, the almonds, flax seeds, pepitas, almond flour, salt, ginger, and maple syrup. Blend for 20–30 seconds, until the mixture is broken down but still has a coarse texture. With the food processor running, pour in the melted coconut oil and process until the dry ingredients are well coated.
4. Transfer the topping to a medium bowl and fold in the remaining 1/2 cup (45 g) oats.
5. Evenly divide the filling between 2 mini cast-iron skillets. Top each skillet with a heaping cup of the topping.
6. Bake for 22–25 minutes, until the filling is bubbling around the edges of the pan but not overflowing and the topping is golden brown and crisp.
7. Let cool for 10 minutes before serving.
Enjoy your Mini Cast-Iron Raspberry Rhubarb Crisps! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chocolate And Chestnut Mochi. | Here's a recipe for Chocolate And Chestnut Mochi:
Ingredients:
Mochi
• 1 cup shiratamako flour
• 2/3 cup fine sugar
• 1 cup water
• potato starch, or cornstarch
Cream
• 1 cup heavy cream
• 1 tablespoon chestnut syrup, (syrup in the canned chestnuts)
• 2 tablespoons chocolate powder
• 4 cans chestnut, canned, diced
• 12 butter cookies
Instructions:
1. In a medium bowl, combine shiratamako, sugar, and water. Mix.
2. Cover and microwave for 3 minutes. Let it sit for 1 minute, wrapped.
3. Sprinkle your tabletop with enough potato starch to avoid sticking. Mix the mochi mixture and place on top of the starch.
4. Using a rolling pin, stretch mochi out very thin (about 1/2 cm to 1 cm thickness).
5. Set aside until it gets to room temperature.
6. In a large bowl, combine heavy cream, syrup, and chocolate powder. Whip until small peaks form.
7. Add the diced chestnuts and fold them into the cream.
8. Slice the mochi sheet into 12 even pieces. Or depending on the cookie used for the base, make sure to have 2 cm to fold under.
9. Place a spoonful of cream on the cookie.
10. Place one sheet of mochi over the cream and fold under the cookie.
11. Garnish with more cocoa powder.
Enjoy your Chocolate And Chestnut Mochi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make The Ultimate S’mores Cake. | Here's a recipe for The Ultimate S’mores Cake:
Ingredients:
• 2 cups sugar
• 1 3/4 cups flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup oil
Frosting:
• 2 sticks butter
• 1 1/2 cups marshmallow fluff
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
Decoration:
• 2 cups mini marshmallows
• 4 chocolate graham crackers
• 4 cinnamon graham crackers
• 1 teaspoon chocolate syrup
Instructions:
1. For the cake:
2. Preheat the oven to 350°F.
3. Mix together dry ingredients and sugar. Add the rest of the ingredients besides hot water. Once the batter has been mixed, add hot water.
4. Pour in a 9 inch cake pan. Bake for 30-35 minutes. Let cool.
5. Frosting:
6. Cream together butter and marshmallow fluff - beat until creamy. Add powdered sugar ,vanilla and salt.
7. Assembly:
8. Stack alternate layers of cake and frosting. Chill.
9. Once cooled, arrange graham crackers and marshmallows around the top and top with chocolate syrup.
10. Slice and serve.
Enjoy your The Ultimate S’mores Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Cookies & Cream Shake. | Here's a recipe for Cookies & Cream Shake:
Ingredients:
• 6 tablespoons whipping cream
• 6 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups oreo baking crumbs
• 2 1/2 cups milk
Instructions:
1. In a bowl, beat the whipping cream, sugar and vanilla until stiff peaks form.
2. In a separate bowl, Whisk the milk and cookie crumbs until combined.
3. Pour into glasses (milk mixture, then whipped cream) and serve.
Enjoy your Cookies & Cream Shake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Choco Chip Cookies? | Here's a recipe for Choco Chip Cookies:
Ingredients:
• 1 cup brown sugar
• 1 cup caster sugar
• 1 stick Amul butter
• 2 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 cups maida flour
• 1 cup dark chocolate chip
• butter, to grease the pan
Instructions:
1. Mix brown and caster sugar.
2. Melt the butter. Ensure it is at room temperature when mixed with the sugars.
3. Add eggs one at a time. Mix well.
4. Add vanilla essence, baking powder and salt.
5. Add the maida in batches.
6. Now add the chocolate chips.
7. Mix all the ingredients well.
8. Preheat the oven for 10 minutes at 300°F (150°C).
9. In the meantime, prepare the baking pan by applying butter.
10. Drop small balls of the dough leaving 11/2-2 inch gaps between the dough.
11. Bake for 15-17 minutes.
12. Once the timer goes off, take out the tray and let the cookies cool on it or else they will get stuck to the tray.
Enjoy your Choco Chip Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Frozen Waffle Treats. | Here's a recipe for Frozen Waffle Treats:
Ingredients:
• 2 cups all purpose flour
• 1/3 cup Dutch-process cocoa powder, sifted, plus 2 tablespoons
• 1/2 cup granulated sugar, divided, plus 2 tablespoons
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon espresso powder
• 1/2 teaspoon kosher salt
• 2 cups Planet Oat Oatmilk
• 1 tablespoon white vinegar
• 1/4 cup vegetable oil
• 2 large eggs, separated
• nonstick cooking spray, for greasing
• 3 pt Planet Oat® Vanilla Non-Dairy Dessert
• melted chocolate, for drizzling or dipping
• rainbow sprinkle, for topping
• peanut, chopped, for topping
Instructions:
1. Preheat the waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together the flour, cocoa powder, 1/2 cup sugar, the baking powder, baking soda, espresso powder, and salt.
3. In a medium bowl, whisk together the Planet Oat Oatmilk and the vinegar. Let sit for 5 minutes, then mix in vegetable oil and egg yolks.
4. Add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
5. In a medium bowl, whisk the egg whites with the remaining 2 tablespoons of sugar until frothy and doubled in volume, about 5 minutes.
6. Fold the egg whites into the waffle batter until just combined.
7. Grease the waffle iron with nonstick spray. Cook the waffles according to the waffle iron instructions. Transfer the waffles to a wire rack, arranging in a single layer, and let cool to room temperature.
8. Line a baking sheet with parchment paper. Transfer the waffles to the prepared baking sheet and freeze for 15–30 minutes, until cold.
9. Remove the Planet Oat® Vanilla Non-Dairy Dessert from the freezer and let sit for 10–15 minutes, until softened.
10. Top a waffle with 4 scoops of Planet Oat® Vanilla Non-Dairy Dessert in each quadrant, then place a second waffle on top to form a sandwich. Repeat with the remaining ingredients.
11. Return the waffle sandwiches to the baking sheet and freeze for 3–4 hours, until frozen solid.
12. Remove from the freezer and cut each waffle sandwich into quarters to make 4 smaller sandwiches. Dip in or drizzle with melted chocolate, or roll the edges in sprinkles or chopped peanuts. Freeze until ready to serve.
Enjoy your Frozen Waffle Treats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Betty’s Haystacks? | Here's a recipe for Betty’s Haystacks:
Ingredients:
• 1 cup butterscotch chips
• 1/4 cup creamy peanut butter
• 1 1/2 teaspoons coconut oil
• 1 teaspoon vanilla extract
• 1 1/2 cups dried chow mein noodles
• 1/2 cup peanuts, roasted, salted
• 1/3 cup thin pretzel sticks, roughly chopped
Chocolate Coating (Optional)
• 1 cup dark chocolate chip
• 1 tablespoon coconut oil
Instructions:
1. Line a large baking dish with parchment or wax paper.
2. Add the butterscotch chips, peanut butter, and coconut oil to a large microwave-safe bowl. Microwave on 50% power for 60 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
3. Add the chow mein noodles, peanuts, and pretzel sticks. Stir until evenly coated.
4. Use 2 spoons to drop rounded tablespoons of the mixture on the prepared baking sheet. Place in the refrigerator and allow to harden for at least 1 hour.
5. Make the chocolate coating, if using: Add the dark chocolate chips and coconut oil to a medium bowl. Microwave on 50% power for 30–45 seconds, or until the chips are melted, stirring halfway through. Whisk until completely smooth.
6. Dip the bottom of each haystack in the melted chocolate, letting any excess drip off. Return to the baking sheet, then refrigerate for at least 30 minutes more, until the chocolate hardens.
Enjoy your Betty’s Haystacks! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Gluten And Dairy-Free Chocolate Crinkle Cookies? | Here's a recipe for Gluten And Dairy-Free Chocolate Crinkle Cookies:
Ingredients:
• 3/4 cup vegetable oil
• 1 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 4 eggs
• 2 teaspoons vanilla
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1 3/4 cups gluten free flour blend
• 1 cup powdered sugar, for coating
Instructions:
1. In a large bowl (or stand mixer) combine oil, cocoa powder, and sugar. Stir until well-combined. Then, add eggs one at a time, mixing in between each addition to incorporate well. Add vanilla and stir to combine.
2. Add salt, baking powder, and gluten-free flour. Stir until just combined.
3. Chill the dough 2-4 hours - you can also chill the dough line a baking sheet with parchment paper and place powdered sugar in a separate bowl.
4. Use a scoop to roll out 1″ balls of chilled dough, then roll each cookie dough ball in powdered sugar to coat well.
5. Place 8-12 well-coated cookie dough balls on the prepared baking sheet
6. Bake at 350°F for 6-8 minutes, or until just the edges are set and the centers are still wet.
7. Allow the cookies to cool 2-3 minutes on the baking sheet to allow them to continue to set, then transfer to a cooling rack and cool completely.
8. Repeat with remaining dough until all the cookies are baked.
9. Serve.
Enjoy your Gluten And Dairy-Free Chocolate Crinkle Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Peanut Brittle Cheesecake? | Here's a recipe for Peanut Brittle Cheesecake:
Ingredients:
Cheesecake
• nonstick cooking spray, for greasing
• 1 package chocolate sandwich cookie
• 3/4 stick unsalted butter, melted
• nonstick cooking spray, for greasing
• 32 oz cream cheese, softened
• 1 cup Skippy® Creamy Peanut Butter
• 1/2 cup heavy cream, room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups powdered sugar
• 1/4 teaspoon kosher salt
• 1/4 cup semisweet chocolate chips
• 1/4 teaspoon coconut oil
Peanut Brittle
• 2 cups granulated sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 3/4 stick unsalted butter, cubed
• 1/2 teaspoon baking soda
• 1 1/2 cups roasted, salted peanuts
Instructions:
1. Make the cheesecake: Preheat the oven to 325°F (160°C). Grease a 10-inch springform pan with nonstick spray.
2. Add the sandwich cookies to a food processor and process into fine crumbs. Pour in the melted butter and pulse several times, until the crumbs are moistened.
3. Pour the cookie crumbs into the prepared springform pan, pressing evenly against the bottom and halfway up the sides.
4. Bake the crust for 10 minutes, until slightly puffed. Remove from the oven, transfer to a wire rack, and let cool completely, about 30 minutes.
5. In a large bowl, beat the cream cheese with an electric hand mixer on high speed until smooth. Add the peanut butter, heavy cream, vanilla, powdered sugar, and salt and beat on medium speed until smooth.
6. Pour the filling over the cooled crust. Transfer the cheesecake to the refrigerator and chill until firm, at least 6 hours, or overnight.
7. Meanwhile, make the peanut brittle: Line a baking sheet with parchment paper.
8. In a medium saucepan fitted with a candy thermometer, combine the granulated sugar, corn syrup, and water. Bring to a boil over medium heat and cook, stirring frequently, until the syrup is golden brown and the temperature reaches 340°F (170°C).
9. Working very quickly, remove the pot from the heat and stir in the butter and baking soda until well combined; the mixture will foam. Stir in the peanuts until well incorporated.
10. Immediately pour the peanut mixture onto the prepared baking sheet and spread evenly with a spatula. Let cool for 15–20 minutes, then break into small pieces.
11. Just before serving, combine the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring between, until completely melted and smooth.
12. Release the springform and transfer the cheesecake to a serving platter or cake stand. Scatter the peanut brittle on top of the cheesecake and drizzle with the melted chocolate.
13. Slice with a warm knife, wiping clean between cuts, and serve.
Enjoy your Peanut Brittle Cheesecake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Lemon-Lime Soda Cake As Made By Stefani? | Here's a recipe for Lemon-Lime Soda Cake As Made By Stefani:
Ingredients:
Cake
• nonstick cooking spray, for greasing
• 3 sticks unsalted butter, room temperature
• 2 1/2 cups granulated sugar
• 5 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 2 tablespoons lemon
• 3 cups all purpose flour, spooned and leveled
• 1/2 teaspoon kosher salt
• 3/4 cup lemon lime soda, room temperature
Glaze
• 1 1/2 cups powdered sugar
• 1 tablespoon lemon juice
• 1 teaspoon lime juice
• 1 tablespoon lemon lime soda
• 1/4 teaspoon lime zest
• 1/4 teaspoon lemon zest
Instructions:
1. Preheat the oven to 325°F (160°C). Grease a 10–12 cup Bundt pan or tube pan (without a removable bottom).
2. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with an electric hand mixer), beat the butter on low speed for 2 minutes. Add the sugar and cream on high speed for about 5 minutes, until pale yellow, light, and fluffy.
3. Add the eggs, 1 at a time, and beat on low speed between each addition until just incorporated, scraping down the sides of the bowl as needed. Do not overmix. Add the vanilla, lemon zest, and lemon juice and mix for about 30 seconds, until combined. The mixture will look a little curdled, but will smooth out once the flour is added.
4. Gradually add the flour and salt and mix until just combined. Using a rubber spatula, fold in the lemon-lime soda.
5. Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. Remove the cake from the oven and let cool in the pan for about 10 minutes, then invert onto a wire rack and let cool completely, about 1 hour.
6. Make the glaze: In a medium bowl, whisk together the powdered sugar, lemon juice, lime juice, and lemon-lime soda until completely smooth. Whisk in the lime and lemon zests.
7. Drizzle the glaze over the cake and let set for 5–10 minutes before serving.
8. Slice and serve.
Enjoy your Lemon-Lime Soda Cake As Made By Stefani! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Mix & Match Cookies? | Here's a recipe for Mix & Match Cookies:
Ingredients:
• 1 cup butter
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• mix in of choice
Instructions:
1. Preheat the oven to 375 °F, Beat butter, both sugars, eggs and vanilla until creamy.
2. Beat in flour, baking powder, salt and baking soda until just combined.
3. Now, add mix-ins until every scoop has some, or desired amount.
4. Scoop onto a baking sheet around 2 inches apart from each other, then bake for 9-10 minutes. Cool on a wire rack for 1-2 minutes.
5. Serve warm.
Enjoy your Mix & Match Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Arroz Con Tres Leches? | Here's a recipe for Arroz Con Tres Leches:
Ingredients:
Rice Pudding
• 3/4 cup arborio rice
• 3 tablespoons sugar
• 2 1/4 cups whole milk
• 1 teaspoon kosher salt
• 1 1/2 cups coconut milk, divided, plus more as needed
• 1/2 vanilla bean pod
• 1/3 cup sweetened condensed milk, plus more for serving
• 2 tablespoons unsalted butter, chilled and cubed
Toasted Cinnamon
• 4 whole cinnamon sticks
• 1/3 cup unsweetened coconut flakes, toasted
Citrus-Infused Raisins
• 1/2 cup golden raisin
• 1/2 orange, peel
• 1 whole cinnamon stick
• 4 whole cloves
• 1 1/2 cups hot water
Toasted Coconut
• 1/2 cup unsweetened coconut flakes
Instructions:
1. Place the rice in a fine-mesh strainer and thoroughly rinse under cool water for about 5 minutes, or until the water runs clear. Let the rice sit in the strainer for 3–5 minutes to dry slightly.
2. Transfer the rice to a 4-quart pot. Add the sugar and stir to coat the rice, then add the whole milk, salt, and 3/4 cup (180 ml) coconut milk.
3. Use a paring knife to split the vanilla bean pod in half lengthwise, then scrape out the seeds. Add the seeds and scraped pod to the pot with the rice.
4. Cook the rice mixture over medium heat, stirring to scrape the bottom and sides of the pot often to prevent sticking or burning, until al dente, about 25 minutes. Add the sweetened condensed milk and continue cooking until tender, but not mushy, about 10 minutes more.
5. Remove the pot from the heat and stir in 1/4 cup coconut milk and the butter until fully incorporated.
6. If serving the pudding warm, cover the pot until ready to serve. Otherwise, transfer the rice pudding to a small glass baking dish. Cover with plastic wrap, pressing directly against the surface of the pudding to prevent a skin from forming. Let cool at room temperature for 20–30 minutes, then transfer to the refrigerator for at least 2 hours, or overnight.
7. Meanwhile, make the toasted cinnamon: Preheat the oven to 400°F (200°C). Line a small baking sheet with parchment paper.
8. Place the cinnamon sticks on the prepared baking sheet and toast in the oven for 5–7 minutes, or until dark brown and fragrant. Remove from the oven and let cool for 5 minutes. Reduce the oven temperature to 300°F (150°C).
9. Transfer the cinnamon sticks to a spice grinder or blender and grind into a fine powder. Transfer the ground toasted cinnamon to a small jar or airtight container and keep at room temperature in a cool dry place for up to 1 month.
10. Make the citrus-infused raisins: Add the raisins, orange peel, cinnamon stick, cloves, and hot water to a 4-cup heatproof bowl and let steep for at least 20 minutes, up to overnight.
11. Toast the coconut: Spread the coconut in a single layer on a small rimmed baking sheet and toast in the oven until golden brown, 7–10 minutes.
12. When ready to serve, transfer the pudding to a large bowl if not still in the pot (remove and discard the vanilla bean pod). Stir in the remaining 1/2 cup coconut milk until just incorporated, adding more as needed to reach your desired consistency.
13. Divide the pudding between serving bowls or glasses. Place a teaspoon of the ground cinnamon in a fine-mesh sieve and dust evenly over the pudding. Sprinkle the toasted coconut and citrus-infused raisins on top and a drizzle with sweetened condensed milk.
Enjoy your Arroz Con Tres Leches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Butterfinger Bundt Cake? | Here's a recipe for Butterfinger Bundt Cake:
Ingredients:
Cake
• nonstick cooking spray, for greasing
• 15 tablespoons unsalted butter
• 1 ice cube
• 2 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups granulated sugar
• 3 large eggs, room temperature
• 1 teaspoon vanilla bean paste
• 3/4 cup full fat greek yogurt
• 1/2 cup Butterfinger Bits or crushed Butterfinger bars
Glaze
• 1 tablespoon reserved browned butter, melted
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon whole milk
For Garnish
• 1/4 cup Butterfinger Bits or crushed Butterfinger bars
Instructions:
1. Make the cake: Preheat the oven to 350°F (180°C). Grease a 10- to 15-cup Bundt pan with nonstick spray. Prepare an ice bath in a large bowl.
2. Melt the butter in a small saucepan over medium heat. Cook for about 5 minutes, stirring constantly, until the milk solids begin to turn golden brown. Remove the pot from the heat and continue stirring until the butter has cooled slightly. Transfer to a large bowl, reserving 1 tablespoon of the browned butter in a separate small bowl for the glaze.
3. Add the ice cube to the larger bowl of browned butter. Set in the ice bath (making sure no water gets into the butter) and whisk for about 5 minutes, until cooled, milky in color, and thickened, but not completely solid.
4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add sugar to the bowl with the browned butter and beat with an electric hand mixer on medium speed for 1-2 minutes, or until the mixture is creamy. Add the eggs, 1 at a time, beating until incorporated before adding the next. Add the vanilla bean paste and Greek yogurt, and beat until just combined.
6. Add the dry ingredients and mix on low speed until just combined.
7. Fold in the Butterfinger Bits or crushed Butterfinger bars with a rubber spatula until incorporated.
8. Transfer the batter to the prepared pan, smoothing the top.
9. Bake the cake for about 45 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes.
10. While the cake cools, make the glaze: If needed, melt the reserved tablespoon of brown butter. Transfer to a medium bowl with the powdered sugar, vanilla bean paste, and milk, and whisk until smooth.
11. Turn the cake out of the pan. Let cool for another 10–15 minutes, or until no longer warm to the touch.
12. Drizzle the glaze over the cake. Garnish with the Butterfinger Bits or crushed Butterfinger bars.
13. Slice and serve.
Enjoy your Butterfinger Bundt Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Grilled Snickers® Pizza Bites. | Here's a recipe for Grilled Snickers® Pizza Bites:
Ingredients:
• nonstick cooking spray, for greasing
• 1/2 lb store-bought pizza dough
• 12 pieces bite-size Snickers®
• whipped cream, for garnish
• chocolate sauce, for garnish
• powdered sugar, for garnish
Instructions:
1. Preheat an outdoor grill to medium-low heat. Place a nonstick grill tray or pizza stone on the grates.
2. Divide pizza dough into 12 equal portions.
3. Working one at a time, flatten each ball of dough, then place a candy bar in the middle and fold the dough around to seal, then roll into a ball. Spray the dough balls with nonstick spray.
4. Place the dough balls on the grill tray. Cook, turning often, until golden brown and cooked through, 8–10 minutes.
5. Transfer the bites to a serving platter and dust with powdered sugar. Garnish with chocolate sauce and whipped cream.
6. Serve hot.
Enjoy your Grilled Snickers® Pizza Bites! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Pumpkin Pie Bars? | Here's a recipe for Pumpkin Pie Bars:
Ingredients:
• 1 premade pie crust
• 1 can Kroger 100% Pure Pumpkin
• 1 can evaporated milk
• 2 eggs
• 3/4 cup sugar
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon kosher salt
• 1/2 cup pecan, chopped
Instructions:
1. Preheat oven to 350ºF.
2. Prepare an 9x9-inch square baking pan. Spray with cooking spray and then line with parchment, so the excess parchment hangs over the two sides.
3. Press the crust down into the bottom of the pan evenly.
4. Bake crust for 8 minutes, until edges begin to turn golden brown. Remove from oven and set aside.
5. Filling: Whisk together all ingredients until smooth. Pour onto crust. Bake for 25 minutes.
6. Remove the pan from the oven, evenly sprinkle on the chopped pecans, and return the pan to the oven. Bake for another 10–15 minutes or until filling is set.
7. Remove from the oven and let cool completely. Refrigerate for 2 hours. Slice and serve!
Enjoy your Pumpkin Pie Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Moist One-Pan Carrot Cake? | Here's a recipe for Moist One-Pan Carrot Cake:
Ingredients:
For the cake:
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 3 large eggs
• 2 teaspoons vanilla
• 3/4 cup milk
• 2 1/2 cups carrot, grated and drained
• 3/4 cup pecan, chopped
For the frosting:
• 2 packages cream cheese
• 2 sticks butter
• 2 cups powdered sugar, sifted
Instructions:
1. Whisk flour, spices,salt and baking soda in a bowl, fully incorporating. Then, in a larger bowl, mix eggs, oil, sugar and vanilla. Next add milk and whisk until combined.
2. Next, fold in flour one half at a time making sure to not overmix.
3. Just before the batter comes together, add in the carrots and pecans.
4. Preheat the oven to 350°F. Grease a 9x13” cake pan or a 10”cake pan, 3 inches in height.
5. Pour batter into a greased pan, venting air, and bake for 25-30 minutes (or until cooked through).
6. While the cake is baking, make frosting by creaming together butter and cream cheese in a stand mixer. Then, add in sifted powdered sugar in 1/4 cup increments and whip until fluffy.
7. Remove cakes from the oven and cool.
8. Frost cakes and decorate as desired.
9. Serve.
Enjoy your Moist One-Pan Carrot Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Sungyi's S’mores Cookies? | Here's a recipe for Sungyi's S’mores Cookies:
Ingredients:
• 1/2 cup butter
• 1/4 cup graham cracker, crushed
• 1/4 cup brown sugar
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 cup chocolate chips
• 1/4 cup marshmallow
Instructions:
1. Brown the butter in a pan.
2. Soak the graham cracker crumbs in the butter to soften the crumbs. You can
3. also add the sugars now.
4. Add everything else except for the marshmallows after the mixture cools.
5. You can chill the batter for a bit! If not, preheat the oven to 350°F (180°C) and form the cookies onto a parchment paper-lined cookie sheet
6. Add the marshmallows to the center of the cookie shapes. They will melt and puff up and caramelize, so make sure they're in the center and not the edge so they don't melt and burn at the edges of the cookie!!
7. Bake for 12-15 minutes. let cool and enjoy!
Enjoy your Sungyi's S’mores Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Walmart Holiday Cookie Kits? | Here's a recipe for Walmart Holiday Cookie Kits:
Ingredients:
• 1 package Great Value® Sugar Cookie Mix
• 1 stick unsalted butter, softened
• 1 large egg
• all purpose flour, for dusting
• gel icing, for decorating
• festive sprinkle, for decorating
Special Equipment
• snowflake cookie cutter, 3 in (7 cm)
Instructions:
1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a medium bowl, stir together the cookie mix, butter, and egg until well combined. Chill the dough in the refrigerator for at least 1 hour, up to 4 hours.
3. On a generously floured surface, use a rolling pin to roll out the dough to 1/4-inch thick. Use a snowflake cookie cutter to cut out cookies, then gently transfer to the prepared baking sheet, spacing 2 inches apart. Gather the dough scraps and re-roll to cut out more cookies up to 2 more times.
4. Bake the cookies for 8–12 minutes, until just barely golden brown around the edges. Remove from the oven and let cool completely on the pans.
5. To decorate, draw a snowflake pattern on the cookies with icing, then top with festive sprinkles.
Enjoy your Walmart Holiday Cookie Kits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Chocolate Horchata Popsicles Planet Oat? | Here's a recipe for Chocolate Horchata Popsicles Planet Oat:
Ingredients:
• 1 small mexican cinnamon stick
• 1/2 cup white rice
• 5 cups Planet Oat® Dark Chocolate Oatmilk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 1/2 tablespoons ground cinnamon
• 3/4 cup dark chocolate, chopped, 60%
Toppings (Optional)
• 1/2 cup toasted coconut flakes, plus 2 tablespoons
• 1/2 cup toasted sliced almonds, plus 2 tablespoons
Equipment
• 12 ice pop sticks
• 2 ice pop molds, 6 count
Instructions:
1. In a medium pot over medium-low heat, toast the cinnamon stick(s) for 1 minute, or until fragrant. Add the white rice and toast for another minute.
2. Add the Planet Oat® Dark Chocolate Oatmilk, sugar, vanilla, and ground cinnamon. Simmer for about 3 minutes, or until the cinnamon is fragrant, stirring occasionally. Remove the pot from the heat and let the chocolate horchata chill in the refrigerator for 8 hours or overnight. Discard the Mexican cinnamon stick and blend the horchata on high speed for 30–60 seconds, or until finely pulverized.
3. Strain the liquid into a fine mesh strainer over a large measuring cup. Divide the chocolate horchata evenly between 2 6-count ice pop molds. Freeze for 30–45 minutes, until slightly solidified. Insert the sticks into the center of the pops, then return to the freezer for 8 hours, or overnight.
4. Add the dark chocolate to a microwave-safe bowl and microwave for 30–60 seconds, until melted. Let cool slightly.
5. If using, add the toasted coconut flakes and sliced almonds to 2 separate shallow bowls.
6. Remove the ice pops from the freezer and remove from the molds. Dip the top third of each pop in the melted dark chocolate, then immediately dip in the coconut flakes or almonds. Lay the pops on a plate and freeze for 5 minutes before serving.
Enjoy your Chocolate Horchata Popsicles Planet Oat! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Classic Meyer Lemon Meringue Tart. | Here's a recipe for Classic Meyer Lemon Meringue Tart:
Ingredients:
Meyer Lemon Curd
• 1/2 cup fresh meyer lemon juice, (from 4-5 lemons)
• 2/3 cup granulated sugar
• 1/4 teaspoon kosher salt
• 2 large eggs
• 4 large egg yolks
• 1 stick unsalted butter, chilled and cubed
Meringue
• 1 1/3 cups granulated sugar
• 1/3 cup water
• 4 large egg whites
• 1 French pastry tart shell, baked
Instructions:
1. Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
2. Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
3. Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
4. Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6–8 minutes.
5. Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
6. Slice and serve.
Enjoy your Classic Meyer Lemon Meringue Tart! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chocolate Sprinkle Cake Pop Ice Cream Sandwiches. | Here's a recipe for Chocolate Sprinkle Cake Pop Ice Cream Sandwiches:
Ingredients:
• 12 tablespoons unsalted butter, melted and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup all purpose flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 1/2 qt Kroger® Brand Deluxe Cake Pop Ice Cream
• 1/4 cup rainbow sprinkles
Instructions:
1. Preheat the oven to 350°F (180°C). Line a rimmed baking sheet with parchment paper.
2. In a large bowl, whisk together the melted butter and sugar until creamy. Add the eggs and whisk until smooth. Stir in the vanilla, flour, cocoa powder, baking powder, and salt until combined.
3. Scrape the batter onto the prepared baking sheet and, using a spatula, smooth in a thin, even layer, leaving a 1/2” border of parchment paper around the edges. Bake until the cake is set, 10–12 minutes. Transfer the baking sheet to a wire rack to cool completely.
4. When the cake is cool, use the parchment paper to lift from the pan onto a cutting board. Cut in half crosswise. Dollop the Kroger® Brand Deluxe Cake Pop Ice Cream evenly over the top of one of the cake halves and, using a spatula, spread the ice cream in an even layer. Place the remaining cake half on top of the ice cream, with the top facing up, to make a large sandwich. Line the baking sheet with a fresh sheet of parchment paper, place the ice cream sandwich on top, and freeze until firm, at least 6 hours.
5. Remove the sandwich cake from the freezer. Trim about 1/4” off of each edge, then cut into 12 smaller square sandwiches.
6. Place the sprinkles on a plate. Carefully roll the sides of the ice cream sandwiches in the sprinkles to coat. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
Enjoy your Chocolate Sprinkle Cake Pop Ice Cream Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Matcha Strawberry Cheesecake Bars? | Here's a recipe for Matcha Strawberry Cheesecake Bars:
Ingredients:
Matcha Crust
• 2 cups all purpose flour
• 1/2 cup sugar
• 1 tablespoon matcha powder
• 1/2 cup melted coconut oil, plus 2 tablespoons
• 1 teaspoon vanilla extract
Cheesecake Filling
• 16 oz vegan cream cheese
• 1/4 cup sugar
• 1/2 teaspoon kosher salt
• 2 tablespoons cornstarch
• 1/2 cup Planet Oat® Vanilla Oatmilk
• 2 teaspoons lemon juice
For Garnish
• freeze-dried strawberry, ground into a fine powder
• strawberry, sliced
Instructions:
1. Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
2. Make the matcha crust: In a large bowl, whisk together the flour, sugar, and matcha powder. Add the melted coconut oil and vanilla, and mix with a rubber spatula or an electric hand mixer on low speed until the texture is similar to cookie dough.
3. Press the dough into the prepared baking pan in an even layer and poke holes across the surface with a fork. Chill in the refrigerator for 10–15 minutes.
4. Bake the crust for 10–12 minutes, or until the top looks slightly cooked through. Remove from the oven and let cool while you make the filling. Leave the oven on.
5. Make the cheesecake filling: In a large bowl, whip together the cream cheese, sugar, and salt with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the cornstarch, Planet Oat® Vanilla Oatmilk, and lemon juice, and mix on medium-low speed until well combined, about 5 minutes. Pour the filling over the crust.
6. Bake the cheesecake for 45–50 minutes, or until the edges look firm. Without opening the door, turn the oven off and let the cheesecake continue to bake from the residual heat for 10 minutes.
7. Remove the cheesecake from the oven and let cool completely at room temperature, about 2 hours.
8. Lift the parchment to remove the cheesecake from the pan and cut into 12 equal pieces.
9. Just before serving, dust the freeze-dried strawberry powder all over the cheesecake and garnish with sliced strawberries.
Enjoy your Matcha Strawberry Cheesecake Bars! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
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