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Have you got a recipe for Chocolate Banana Pecan Lace Cup? | Here's a recipe for Chocolate Banana Pecan Lace Cup:
Ingredients:
• 1 cup unsalted 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
• 1 package instant banana pudding, prepared
• 4 bananas, sliced
• 1 cup mixed nut, chopped
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. Scoop about 2 tablespoons of banana pudding into the pecan lace cookie cup. Place 3 slices of banana over the pudding. Drizzle the leftover melted chocolate over the bananas. Sprinkle nuts over the top. Serve immediately.
Enjoy your Chocolate Banana Pecan Lace Cup! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Eggnog Cream Pie. | Here's a recipe for Eggnog Cream Pie:
Ingredients:
Gingersnap-Pecan Crust
• nonstick cooking spray, for greasing
• 20 gingersnap cookies
• 1/4 cup pecan pieces
• 3 tablespoons sugar
• 1/4 teaspoon McCormick® ground ginger
• 1/4 teaspoon McCormick® nutmeg
• 1/2 teaspoon kosher salt
• 1/2 stick unsalted butter, melted
Filling
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups eggnog
• 6 large egg yolks
• 1 teaspoon McCormick® Ground Nutmeg
• 1/2 teaspoon kosher salt
• 3 tablespoons unsalted butter, cold, cubed
• 4 tablespoons brandy, optional
• 4 tablespoons rum, optional
Whipped Cream
• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon McCormick® vanilla extract
Toppings
• caramel syrup
• gingersnap cooky
• pecan piece, toasted
• McCormick® Ground Nutmeg
Instructions:
1. Make the crust: Preheat the oven to 350˚F (180˚C). Lightly grease a 9-inch pie tin with nonstick spray.
2. Add the gingersnap cookies and pecans to a food processor and pulse until finely ground. Transfer to a medium bowl and stir in the sugar, ginger, nutmeg, and salt. Make a well in the center and pour in the melted butter, then mix until well incorporated.
3. Transfer the cookie crumb mixture to the prepared pie tin, then use a flat-bottomed measuring cup or drinking glass to press evenly against the bottom and up the sides. Refrigerate for 15 minutes.
4. Bake the pie crust for 15 minutes, until golden brown and set. Remove from the oven and let cool while you make the filling.
5. Make the filling: Add the sugar and cornstarch to a medium saucepan and whisk very well to remove any lumps. Gradually pour in the eggnog, whisking between additions, to prevent lumps. Whisk in the egg yolks, nutmeg, and salt. Cook over medium heat, whisking constantly, until the custard thickens to the consistency of pudding and starts to boil, 4–6 minutes. Remove the pot from the heat and whisk in the butter, brandy, and rum, if using, until smooth.
6. Pour the custard over the cooled crust and cover the pie with plastic wrap, pressing directly against the surface of the custard to prevent a skin from forming. Refrigerate for 2–3 hours, until completely set.
7. Just before serving, make the whipped cream: In a medium bowl, whip the cream with an electric hand mixer on medium speed until soft peaks form, 1–2 minutes. (Alternatively, use a whisk to whip the cream until soft peaks form, 2–3 minutes.) Add the powdered sugar and vanilla and whip until medium peaks form and the cream holds its shape, 1–2 minutes more; do not over whip.
8. Dollop the whipped cream on top of the pie. Top with caramel syrup, gingersnap cookie crumbs, toasted pecan pieces, and nutmeg.
Enjoy your Eggnog Cream Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Monster Cookies For Kids. | Here's a recipe for Monster Cookies For Kids:
Ingredients:
• 3/4 cup salted butter, softened
• 2/3 cup peanut butter, creamy
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon kosher salt
• 1 1/2 cups all purpose flour
• 2 1/2 cups rolled oats
• 1 cup mini M&Ms
Instructions:
1. Preheat oven to 350* F.
2. In a large bowl or stand mixer, cream together butter and peanut butter until combined. Then, add in both sugars and cream together until fluffy.
3. Slowly add in the eggs and vanilla until combined. Scrape down the bowl and mix thoroughly.
4. Add salt and baking soda and mix well. Then, slowly incorporate flour until combined.
5. Fold in oats with a spatula or wooden spoon. Then, fold in mini M&M’s.
6. Cover dough and chill for 30 minutes.
7. Once chilled, scoop dough onto parchment lined baking sheets. Press down the tops of the dough balls slightly with the back of a spatula.
8. Bake for 10 to 12 minutes until golden brown.
9. Cool cookies on a wire rack completely.
10. Serve.
Enjoy your Monster Cookies For Kids! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Alfajores For My Bestie? | Here's a recipe for Alfajores For My Bestie:
Ingredients:
• 3/4 cup all purpose flour, plus more for dusting
• 3/4 cup potato starch
• 1/2 cup powdered sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 stick unsalted butter, cold, cubed
• 2 large egg yolks
• 1/2 teaspoon lemon zest
• 1/2 teaspoon vanilla extract
• 1/2 cup dulce de leche
• 1 cup finely ground coconut
Instructions:
1. In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
2. Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
4. Roll the dough out on a lightly floured surface to 1/2 inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
5. Bake the cookies until the bottoms begin to turn golden brown, 8–10 minutes. Remove from the oven and let cool completely before filling.
6. Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
Enjoy your Alfajores For My Bestie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Mini Apple Strudels? | Here's a recipe for Mini Apple Strudels:
Ingredients:
Apple filling:
• 1 tablespoon cinnamon
• 2 tablespoons sugar
• 2 teaspoons milk
• 2 apples, diced
Pie crust:
• 1/2 cup cold sliced butter
• 1 1/2 cups flour
• 1 cup sugar
• 1/2 cup milk
• 2 teaspoons baking powder
Crumble topping:
• 3 tablespoons brown sugar
• 2 tablespoons flour
• milk
Instructions:
1. Mix apples with cinnamon, sugar and milk in a bowl.
2. Mix flour, sugar and baking powder in a separate mixing bowl. Then, add cold butter and squish, add milk until you form a dough.
3. Spread dough and put it in a cupcake baking sheet.
4. Fill the cups with the apple filling.
5. In a separate bowl, mix together ingredients for crumble topping until well-combined. Then, top strudels with crumble.
6. Preheat the oven to 250°F and bake your strudels for 45 minutes.
7. Serve warm.
Enjoy your Mini Apple Strudels! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make British Victoria Sponge? | Here's a recipe for British Victoria Sponge:
Ingredients:
Cake:
• 2 cups all purpose flour
• 1/2 cup butter
• 1 cup caster sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 medium egg
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract
Cream:
• double whipping cream
• 2 teaspoons caster sugar
• 1/2 jar strawberry jam, use more if desired
Instructions:
1. In a bowl, cream the butter and sugar together. Then, add in the egg and the vanilla extract and beat.
2. In a separate bowl add the flour, baking soda, bicarb of soda and the salt and whisk.
3. When done, line two cake tins with parchment paper and evenly fill the tins.
4. Bake at 350°F for 15 - 20 minutes or until golden brown.
5. Cool cakes for 10-15 minutes on a wire rack. During this time, whisk the double whipping cream and sugar together for 2-3 minutes until soft but stiff peaks form.
6. Spread cream, then jam, on the bottom cake once cooled, then top with the second sponge cake.
7. If desired, top with a dusting of icing sugar and fresh strawberries.
Enjoy your British Victoria Sponge! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Pistachio-Orange Thumbprint Cookies With Chocolate Ganache? | Here's a recipe for Pistachio-Orange Thumbprint Cookies With Chocolate Ganache:
Ingredients:
• 1 cup raw pistachios, plus more for garnish
• 1 cup all purpose flour, plus 2 tablespoons
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1 1/4 sticks unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg, room temperature
• 2 teaspoons orange zest
• 6 oz semi-sweet chocolate chips, roughly chopped
• 1/2 cup heavy cream
• 1 teaspoon light corn syrup
Instructions:
1. Line 2 baking sheets with parchment paper.
2. Add the pistachios to the bowl of a food processor and process until ground into a slightly coarse, but even crumb (it should resemble almond flour and hold together briefly when pressed between your fingers). Measure out 3/4 cup plus 2 tablespoons of the ground pistachio and transfer to a medium bowl, reserving the remaining 2 tablespoons for garnish.
3. Add the flour, salt, and baking powder to the bowl with the ground pistachios and whisk to combine.
4. In a large bowl, cream together the butter and sugar with an electric mixer on medium speed until light and fluffy, 1–2 minutes. Add the egg and orange zest and beat until evenly distributed.
5. Add the dry ingredients to the butter mixture in 3 additions, mixing after each addition until just incorporated. Finish bringing the dough together with your hands, if needed.
6. Use a 1/2-ounce scoop, portion the dough onto the prepared baking sheets, spacing 2 inches apart. Press the tip of your thumb or the back of a wooden spoon into the center of each cookie to create a deep well, being careful not to press through the cookie entirely. Lightly cover with plastic wrap and transfer to the freezer for 30 minutes, or refrigerate for about 1 hour, until firm.
7. Arrange the racks in the center of the oven. Preheat the oven to 350°F (180°C).
8. Bake the cookies for 14–16 minutes, turning once halfway through, until puffed and golden on the bottoms. The thumbprints will lose some of their definition during baking, so use the back of a teaspoon measure to press into indentation immediately after removing from the oven, then let cool completely, about 20 minutes.
9. While the cookies cool, make the ganache: Add the chocolate to a medium bowl. Microwave the cream on medium power for 45–60 seconds, until just steaming. Pour the hot cream over the chocolate and let sit for 1–2 minutes to give the chocolate time to melt. Add the corn syrup, if using, then whisk until completely smooth. Transfer the ganache to a piping bag or zip-top bag.
10. Once the cookies have cooled, pipe (or spoon) about 11/2 teaspoons of ganache into each thumbprint. Alternatively, use a teaspoon to spoon the ganache onto the cookies. Garnish each cookie with the reserved pistachio flour or a single whole pistachio, if desired. Let the ganache set for about 30 minutes before serving.
Enjoy your Pistachio-Orange Thumbprint Cookies With Chocolate Ganache! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Old-Fashioned Ice Tray Chocolates. | Here's a recipe for Old-Fashioned Ice Tray Chocolates:
Ingredients:
• 14 maraschino cherries
• 2 tablespoons whiskey
• 1/2 teaspoon unsalted butter, room temperature
• 4 tablespoons cream cheese, room temperature
• 1 1/4 cups powdered sugar
• 1 orange, zested
• 10 oz dark chocolate melting wafers
• 1 teaspoon coconut oil, refined
• 7 teaspoons orange marmalade
Instructions:
1. Add the cherries and whiskey to a small container. Cover and let soak for at least 1 hour, or up to 2 days.
2. Add the butter and cream cheese to a medium bowl. Beat with an electric hand mixer on medium speed until light and fluffy, 1–2 minutes, scraping down the sides of the bowl as needed. Sift in the powdered sugar and beat on medium-low speed to incorporate. Add the orange zest and fold with a rubber spatula until incorporated. The mixture should be stiff. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
3. Set a medium bowl over a small pot of simmering water. Add the dark chocolate and coconut oil to the bowl and warm for 4–5 minutes, until about two thirds of the chocolate is melted. Stir to melt the chocolate completely, then remove the bowl from the heat. Let cool for 5 minutes, until slightly thickened.
4. Pour about half of the melted chocolate into a clean 14-cavity ice cube tray, tilting the tray to create a thin, even layer around the walls of each mold. Pour any excess chocolate back into the bowl and wipe away any excess chocolate from the sides of the tray. Freeze for 15–30 minutes, until the chocolate is set.
5. Remove the cherries from the whiskey and drain on paper towels to remove excess moisture.
6. Fill each chocolate-lined ice cube mold with 11/2 teaspoons of the orange-cream cheese filling. Use your finger to create a divot in the filling, then spoon 1/2 teaspoon of orange marmalade into the divot. Place a cherry in each divot, pressing down so the tops are below the rim of the tray.
7. Melt the chocolate again over simmering water if necessary, then pour over the ice cube tray, tilting to evenly distribute. Tap the tray on a flat surface to release any air bubbles and smooth the top. Freeze for 30–60 minutes, until set.
8. Remove the ice cube tray from the freezer and let sit at room temperature for 5 minutes to loosen the chocolates. Then, invert the tray to release the chocolates. Cut into individual chocolates and trim any messy edges with a paring knife. Serve immediately or store in the refrigerator for up to 1 week.
Enjoy your Old-Fashioned Ice Tray Chocolates! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Thai Tea Boba Wheel Cakes. | Here's a recipe for Thai Tea Boba Wheel Cakes:
Ingredients:
Thai Tea Custard
• 1 1/2 cups whole milk
• 2 bags thai tea
• 3 large egg yolks, room temperature
• 1/4 cup granulated sugar
• 1/4 cup sweetened condensed milk
• 1 tablespoon cornstarch
Wheel Cakes
• 3 large eggs, cold, whites and yolks separated
• 2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 1/2 cups cake flour
• 1/2 teaspoon baking powder
• nonstick cooking spray, for greasing
• 2 tablespoons black sesame seeds
• 7 oz boba pearls, cooked, or store-bought
Special Equipment
• wheel cake pan
Instructions:
1. Make the Thai tea custard: Add the milk and Thai tea bags to a small saucepan. Warm over low heat until the milk just barely begins to simmer, about 5 minutes. Using a rubber spatula, gently press the tea bags against the side of the pot so that all of the flavor is released into the milk. Turn off the heat, remove the tea bags, and let the infused milk cool to room temperature, about 10 minutes.
2. In a medium bowl, whisk together the egg yolks, sugar, sweetened condensed milk, and cornstarch until thoroughly combined and the mixture turns light yellow in color.
3. While whisking constantly so the eggs do not curdle, slowly pour the infused milk into the egg yolk mixture. Pour the custard back into the pot used to infuse the milk and cook over medium heat, whisking constantly to prevent lumps from forming, for 3–4 minutes, until thickened. Strain the custard into a medium heatproof bowl and cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the freezer to chill for 20 minutes, or refrigerate overnight.
4. Make the wheel cakes: In a medium bowl, whip the egg whites with an electric hand mixer on medium speed until soft peaks form, 1–2 minutes.
5. In a large bowl, whisk together the egg yolks and sugar until the mixture turns light yellow in color. Add the salt, milk, and melted butter and whisk to combine.
6. Sift the flour and baking powder into the egg yolk mixture and whisk to combine.
7. Using a rubber spatula, gently fold the egg whites into the batter a bit at a time, taking care not to deflate the batter.
8. Heat the wheel cake pan over low heat. Generously grease the pan, as well as a 1/4-cup measure and 1-tablespoon measure, with nonstick spray.
9. Add a pinch of black sesame seeds to each of the wheel cake cups. Using the greased measuring cup, scoop 1/4 cup of the batter into each of the cups. Using the back end of a chopstick, swirl the batter around so it coats the sides of the cups all the way to the top edges. Cook for 1–2 minutes, until the sides begin to bubble and set.
10. Using the greased tablespoon measure, add 2 tablespoons of boba to the centers of two of the cakes. Add 2 tablespoons of Thai tea custard to each of the remaining cakes. Continue cooking the cakes, using chopsticks to rotate them so they cook evenly and don't stick to the pan, until browned and cooked 3/4 of the way through, 2–3 minutes more.
11. Use an offset spatula to flip the cakes with the boba onto the cakes with the tea custard, gently pressing down to sandwich the halves together. Continue to cook for 1–2 minutes, until the cakes are evenly brown on both sides. Remove the cakes from the pan and repeat with the remaining batter and fillings to make 7 cakes total.
Enjoy your Thai Tea Boba Wheel Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare 2-Ingredients Biscuits? | Here's a recipe for 2-Ingredients Biscuits:
Ingredients:
• 4 cups self-rising flour
• 2 1/2 cups butter, cubed
Instructions:
1. Pre-heat oven to 350°F and grease a sheet pan.
2. Combine flour and butter in a food processor: pulse until it forms a soft, pastry dough (somewhat crumbly).
3. Scoop mixture with a cookie scooper onto a sheet pan and bake for 15 minutes.
4. Serve warm.
Enjoy your 2-Ingredients Biscuits! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Arroz Con Tres Leches Arancini? | Here's a recipe for Arroz Con Tres Leches Arancini:
Ingredients:
• 9 graham crackers, 1 sleeve
• 1/3 cup unsweetened coconut flakes
• 1 cup all purpose flour
• 4 teaspoons Toasted Cinnamon, divided
• 1 batch Arroz Con Tres Leches, chilled
• 6 cups vegetable oil, for frying
• 2 large eggs
• 2 teaspoons kosher salt
• 1/4 cup sweetened condensed milk
• 2 teaspoons orange zest
• 1/4 cup toasted coconut
Special Equipment
• deep fry thermometer
Instructions:
1. In a small food processor, combine the graham crackers and untoasted coconut flakes and process until finely ground and well combined. Transfer to a shallow dish and set aside.
2. In a separate shallow dish, use a fork or whisk to mix together the flour and 2 teaspoons of toasted cinnamon.
3. Using a small ice cream scoop, scoop some of the arroz con tres leches into the flour mixture and roll to coat lightly, then roll in your hands into a tight ball. Place on a baking sheet and repeat with the remaining rice. Freeze for 1 hour, or up to overnight. Reserve the remaining flour mixture.
4. In a medium pot fitted with a deep-fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Line a baking sheet with paper towels and place a wire rack on top.
5. In another shallow dish, beat the eggs.
6. Remove the rice balls from the freezer and coat again in the flour, then in the egg, and then in the graham-coconut mixture, dusting off any excess.
7. Working in batches of 4–6 at a time, fry the rice balls in the hot oil for 3–4 minutes, until golden brown on all sides. Transfer to the wire rack to drain and sprinkle with the salt and remaining 2 teaspoons of cinnamon.
8. Meanwhile, in a small pot, combine the sweetened condensed milk and orange zest. Cook over medium-low heat until warm, but not boiling, 3–4 minutes. Transfer to a squeeze bottle.
9. Arrange the arancini on a plate and drizzle with the orange-infused condensed milk. Top with the toasted coconut flakes.
Enjoy your Arroz Con Tres Leches Arancini! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Chewy Chocolate Chip Toffee Cookies? | Here's a recipe for Chewy Chocolate Chip Toffee Cookies:
Ingredients:
• 2 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1 1/2 cups light brown sugar
• 14 tablespoons unsalted butter
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 1 3/4 cups milk, chocolate chips
• 1/2 cup toffee bits
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the flour, sugar, kosher salt, and baking powder.
3. Melt the butter in a saucepan over medium high heat.
4. In a medium bowl, whisk together the brown sugar, vanilla, and melted butter. Add the eggs to the butter mixture and whisk until completely combined.
5. Slowly fold the butter mixture into the dry ingredients.
6. Fold the chocolate chips and toffee bits into the dough.
7. Line a baking sheet with parchment paper. Then, add large scoops of the dough to the baking sheet.
8. Bake for 11-16 minutes or until the top of the cookie is just golden brown. Rest the cookies to let them finish cooking through and to let them set.
9. Serve while warm.
Enjoy your Chewy Chocolate Chip Toffee Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Chocolate Covered Strawberries: Nutty Bears? | Here's a recipe for Chocolate Covered Strawberries: Nutty Bears:
Ingredients:
• 11 oz Great Value® White Baking Chips
• 2 teaspoons coconut oil
• 18 strawberries
• 1/3 cup crushed nuts
• berry sauce, for drizzling
• 3 oz Great Value® Chocolate Sprinkles
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium microwave-safe bowl, combine the baking chips and coconut oil. Microwave in 30-second intervals until completely melted.
3. Dip the strawberries in the melted candy to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
4. Sprinkle each strawberry with crushed nuts, drizzle with berry sauce, and finish with chocolate sprinkles.
5. Refrigerate until set, about 30 minutes.
Enjoy your Chocolate Covered Strawberries: Nutty Bears! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Chocolate Pinata Cupcake: Black Tie Event? | Here's a recipe for Chocolate Pinata Cupcake: Black Tie Event:
Ingredients:
Option 1: Prepared Mix
• 1 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
• 12 oz Great Value® Semi-Sweet Chocolate Chips
• 2 cups chocolate 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 chocolate chips.
7. Top each cupcake with chocolate frosting, a drizzle of caramel, and a maraschino cherry.
Enjoy your Chocolate Pinata Cupcake: Black Tie Event! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Tri-Color Fruit Mousse? | Here's a recipe for Tri-Color Fruit Mousse:
Ingredients:
Blackberry Layer
• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• 1/2 cup frozen blackberry pulp, thawed
• 1 tablespoon blackberry powder, optional
• 3/4 cup heavy cream
• 1/2 cup sweetened condensed milk
Guava Layer
• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• 1/2 cup frozen guava pulp, thawed
• 1 tablespoon guava powder, optional
• 3/4 cup heavy cream
• 1/2 cup sweetened condensed milk
Passion Fruit Layer
• 1 tablespoon cold water
• 1 teaspoon unflavored gelatin powder
• 1/2 cup frozen passion fuit pulp, thawed
• 1 tablespoon passion fruit powder, optional
• 3/4 cup heavy cream
• 1/2 cup sweetened condensed milk
For Topping
• 4 tablespoons passion fruit pulp
• 6 blackberries, halved lengthwise
Instructions:
1. Make the blackberry layer: In a medium bowl, whisk together the water and gelatin.
2. In a small saucepan over medium-high heat, bring the blackberry pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the blackberry powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
3. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the blackberry pulp mixture and fold with a rubber spatula completely combined.
4. Divide the mixture evenly between 4 10-ounce glasses. Refrigerate while you make the guava layer.
5. Make the guava layer: In a medium bowl, whisk together the water and gelatin.
6. In a small saucepan over medium-high heat, bring the guava pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the guava powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
7. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the guava pulp mixture and fold with a rubber spatula completely combined
8. Divide the mixture evenly between the glasses, layering on top of the blackberry layer. Refrigerate while you make the passion fruit layer.
9. Make the passion fruit layer: In a medium bowl, whisk together the water and gelatin.
10. In a small saucepan over medium-high heat, bring the passion fruit pulp to a boil. Remove the pot from the heat and pour the pulp over the gelatin. Whisk to melt the gelatin completely. Add the passion fruit powder, if using, and whisk until fully incorporated. Set aside to cool while you whip the cream.
11. In a large bowl, combine the heavy cream and sweetened condensed milk. Using an electric hand mixer on medium-high speed, whip until medium peaks form. Pour in the passion fruit pulp mixture and fold with a rubber spatula completely combined.
12. Divide the mixture evenly between the glasses, layering on top of the guava layer. Refrigerate for at least 15 minutes, and up to 3 days, until the mousse sets completely.
13. Top each mousse with 1 tablespoon of passion fruit pulp and 3 blackberry halves.
Enjoy your Tri-Color Fruit Mousse! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Yogurt Pretzel Frozen Banana. | Here's a recipe for Yogurt Pretzel Frozen Banana:
Ingredients:
• 1 banana
Yogurt Coating
• 3 cups greek yogurt
• 1/3 cup almond milk
Toppings
• pretzel, crushed, to taste
Instructions:
1. Cut the bananas in half horizontally.
2. Insert popsicle sticks in the middle of the banana halves. Transfer bananas to a parchment paper-lined baking sheet, and freeze until solid.
3. In a tall glass or mixing cup, add Greek yogurt and almond milk, and mix together. If the texture is too thick, add more almond milk until the coating is silky.
4. Place pretzels onto a plate. Dip the bananas into the yogurt coating, then roll or sprinkle on toppings.
5. Place bananas in freezer until the coating has hardened.
Enjoy your Yogurt Pretzel Frozen Banana! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make 4-Hour Brownies? | Here's a recipe for 4-Hour Brownies:
Ingredients:
• nonstick cooking spray, for greasing
• 1 cup unsalted butter
• 1 1/4 cups granulated sugar
• 1 cup dark brown sugar, packed
• 4 large eggs, room temperature
• 2 oz freshly brewed espresso
• 1/4 cup vegetable oil
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 6 oz semi sweet chocolate
• 4 oz milk and semisweet chocolate feves
• flaky sea salt, for sprinkling
Instructions:
1. Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
2. In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
3. In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
4. To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 21/2–3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
5. In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
6. Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
7. On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve 1/4 cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
8. Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
9. Refrigerate for at least 2 hours, or up to overnight.
10. When ready to bake, preheat the oven to 350°F (180°C).
11. Bake the brownies for 35–40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
12. Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20–30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
Enjoy your 4-Hour Brownies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could you tell me how to prepare Fudgy Brownie Cookies? | Here's a recipe for Fudgy Brownie Cookies:
Ingredients:
• 10 oz semi-sweet chocolate chips
• 1/2 cup unsalted butter
• 2 tablespoons vegetable shortening
• 1 1/4 cups all purpose flour
• 1/4 cup dutch processed cocoa powder
• 1 teaspoon baking powder
• 3/4 teaspoon fine sea salt
• 1 teaspoon instant espresso powder
• 1 cup granulated sugar
• 1/4 cup dark brown sugar
• 2 whole eggs, plus one egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chip
Instructions:
1. Using a microwave-safe bowl, melt the chocolate, butter, and shortening in the microwave in 30-second increments until completely melted, stirring in between each increment. Set aside to cool slightly as you complete the other steps.
2. In a medium bowl, whisk the flour, cocoa powder, baking powder, salt, and espresso powder until combined.
3. In a large bowl using a hand mixer or a stand mixer with a paddle attachment, whip the sugar and eggs on high speed for a full 5 minutes. The mixture will look frothy and lighter in color.
4. Add the vanilla, followed by the mixture of melted chocolate, butter, and shortening in a slow and steady stream on low speed until fully combined.
5. Add the dry ingredients in two additions and mix on low speed by hand until just combined. Don’t over-mix. Finally, mix in the mini chocolate chips.
6. Cover and chill the cookie dough for 1 hour in the fridge.
7. Preheat your oven to 350°F and prepare 2 half sheet trays with parchment paper. Scoop dough into balls, rolling them to make them slightly taller before you place them on the tray 2-3 inches apart, no more than 8 cookies per tray. Bake for 13-16 minutes until the edges look set.
8. Remove from the oven and let cool for at least 10 minutes before serving.
Enjoy your Fudgy Brownie Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Lemon Vanilla Cardamom Cookies? | Here's a recipe for Lemon Vanilla Cardamom Cookies:
Ingredients:
Cookies:
• 3/4 cup butter
• 2/3 cup white granulated sugar
• 1 egg
• 1 1/4 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cardamom
• 2 teaspoons lemon zest
• 2 cups all purpose flour
Glaze:
• 1 cup powdered sugar, sifted
• 3 tablespoons whole milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon juice
• lemon zest, for decorating, grated
Instructions:
1. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
2. In a large mixing bowl, beat the butter at high speed until creamy and smooth. Add the sugar and beat at medium speed until light and fluffy, scraping the bowl as needed.
3. Add the egg, cardamom, and lemon zest and beat at medium low speed until thoroughly mixed. Slowly add the flour at low speed, to prevent mess. Mix until soft dough forms.
4. Form 1 tbsp-sized dough balls and place 2-3 inches apart on the baking sheet.
5. Bake for 25 minutes or until golden brown and slightly loose.
6. To make glaze, whisk together powdered sugar and milk.
7. Add the lemon juice, lemon zest, and vanilla extract and whisk until fully combined. The texture should be thin.
8. After baking, take the cookies out of the oven and let cool on a baking rack for 10 minutes.
9. After cooling, dip the top of each cookie face forward into the glaze and top with lemon zest.
10. Serve.
Enjoy your Lemon Vanilla Cardamom Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Maple Baked Pears? | Here's a recipe for Maple Baked Pears:
Ingredients:
• 1 pear, sliced, lengthwise
• 1 1/2 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1 tablespoon walnuts, or granola
Instructions:
1. Preheat the oven to 375°F.
2. Lay pear halves in a small baking dish and drizzle 1 tbsp maple syrup evenly over both halves.
3. Bake for 20 minutes, or until the pear is tender. Then, drizzle remaining 1/2 tbsp of maple syrup on top of pear.
4. Top with walnuts or granola and serve.
Enjoy your Maple Baked Pears! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Biscoff Sponge Cake? | Here's a recipe for Biscoff Sponge Cake:
Ingredients:
• 3 eggs, separated
• 3/4 cup granulated sugar
• 1/2 cup all purpose flour, plus 2 tablespoons
• 2 tablespoons butter
• 1 tablespoon oil
• 3 tablespoons milk
• buttercream frosting
• biscoff cooky
Instructions:
1. Preheat oven to 340°F and grease and line two 6" cake pans
2. Whip egg whites until soft peaks form and gradually add in granulated sugar. Once stiff peaks have formed, mix in egg yolks.
3. Fold in flour in thirds, being careful not to deflate the eggs too much.
4. In a small bowl, microwave butter until melted, and then mix in oil and milk.
5. Add a few tablespoons of the egg batter to the small bowl, mix, and add back into batter.
6. Distribute batter evenly between both pans and bake for 26-28 minutes.
7. Let cool and decorate with buttercream.
8. Add crushed biscoff cookies on the sides and on top and if you want, add some biscoff cookies broken in half.
9. Serve.
Enjoy your Biscoff Sponge Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Dalmatian Cupcakes. | Here's a recipe for Dalmatian Cupcakes:
Ingredients:
• powdered sugar, for dusting
• 14 oz white fondant
• 8 oz black fondant, divided
• 1/2 cup white sparkling sugar, or clear
• 1 cup vanilla buttercream frosting, divided
• 1 drop pink food coloring
• 12 chocolate chips, or cookies and cream cupcakes
• water, as needed
• 24 candy eyes
Instructions:
1. On a powdered sugar-dusted surface, roll 12 ounces of white fondant into a 4 x 6-inch (10 x 15 cm) rectangle. Using about 4 ounces (100 G) of black fondant, break off small pieces and scatter over the top of the white fondant rectangle. Keeping the width as close to 4 inches (10 cm) as possible, roll the rectangle lengthwise and add a few more pieces of black fondant to the white spaces. Continue rolling and adding more black fondant until the rectangle is 1/8 inch thick and speckled in a dalmatian pattern. Sprinkle the fondant and rolling pin with more powdered sugar as needed to prevent sticking.
2. Using a 3-inch (7 cm) round cookie cutter, cut out 12 circles of dalmatian fondant. Discard the scraps.
3. Roll about 3 ounces of black fondant out to 1/8-inch thick and cut out 24 2-inch (5 cm) long leaf shapes. Discard the scraps. Wet the top of each leaf with water, then sprinkle the sparkling sugar sprinkles on top to cover completely. Set aside to dry for 5 minutes, or until the sprinkles are firmly adhered.
4. Meanwhile, roll the remaining ounce of black fondant into 12 pea-sized ovals.
5. Roll out the remaining 2 ounces (50 cm) of white fondant to 1/8 inch (3 mm) thick. Using a 1-inch (2.54 cm) round cookie cutter, cut out 24 circles, discarding the scraps. Slightly overlap 2 circles and press together, gently pulling the circles away from the overlapped area into more oval shapes. Use a toothpick to poke a speckled pattern onto the circles. Place a black fondant oval at the top center as a nose.
6. In a small bowl, mix together 1/4 cup (25 grams) buttercream frosting and the pink food coloring until you get the desired color for the dogs’ tongues. Transfer to a piping bag fitted with a small round tip.
7. Spread 1 tablespoon of white buttercream evenly over each cupcake. Top each cupcake with a dalmatian fondant circle. Lightly wet the fondant, then place the white overlapping circles at the bottom of each cupcake. Use a bit of frosting to stick 2 candy eyeballs onto each cupcake. Pipe a bit of frosting at the top edges of each cupcake, then place 2 ears on each cupcake. Pipe a small oval of pink frosting at the bottom of the white circles as a tongue. Refrigerate until ready to serve.
Enjoy your Dalmatian Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Freak Show Funnel Cakes? | Here's a recipe for Freak Show Funnel Cakes:
Ingredients:
Funnel Cakes
• 3 cups neutral oil, such as canola or vegetable
• 2 large eggs, room temperature
• 1 1/2 cups whole milk, room temperature
• 1 teaspoon McCormick® vanilla extract
• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 1/2 tablespoons dark cocoa powder, divided
• 4 drops red food coloring
• 1/4 cup powdered sugar
• 9 marshmallows
Chocolate Sauce
• 8 oz semisweet chocolate, roughly chopped
• 1 cup heavy cream
• 1 tablespoon black food coloring
• 1 tablespoon black cocoa powder
For Serving
• 1 cup finely crushed chocolate sandwich cookies
• 12 gummy worms
Special Equipment
• deep fry thermometer
• small sieve
• funnel
• 2 squeeze bottles
• spider
Instructions:
1. Make the funnel cakes: In a large Dutch oven or deep pot fitted with a deep fry thermometer, heat the neutral oil over medium-high heat until the temperature reaches 375°F (190°C) (the oil should be no more than 11/2 inches deep). Set a wire rack on top of a baking sheet. Preheat the oven to 250°F (120°C).
2. In a large bowl or liquid measuring cup, whisk together the eggs, milk, and vanilla until well combined.
3. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and whisk until well combined. Divide the batter evenly between 2 medium bowls.
5. Sift 2 tablespoons of cocoa powder into one bowl and whisk until combined. Add the red food coloring to the remaining bowl, then sift in the remaining 1/2 tablespoon of cocoa powder and whisk until combined. Using a funnel, transfer each batter to a squeeze bottle.
6. Make the chocolate sauce: Add the chocolate to a medium heat-proof bowl.
7. Microwave the cream on high power for 2 minutes, until just starting to bubble.
8. Pour the hot cream over the chocolate and let sit for 2 minutes. Add the black food coloring and sift in the dark cocoa powder, then stir until melted and smooth. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming, and let sit at room temperature until ready to use. Microwave in 10-seconds intervals if needed to loosen before using.
9. Fry the funnel cakes: Working with one batter at a time, squeeze the batter into the hot oil in a squiggly circle motion to make a 4-inch round funnel cake. Squeeze in 1–2 more funnel cakes; do not overcrowd the pot. Fry for 1–2 minutes on each side, until slightly darker in color, then use a spider to transfer from the oil to the wire rack. Transfer to the oven to keep warm while you fry the remaining funnel cakes.
10. When ready to serve, spread the crushed chocolate sandwich cookies on a serving platter. Place the gummy worms around the edges of the platter, nestling into the crushed cookies. Set the funnel cakes on top of the cookie crumbs. Dust the red funnel cakes with 1/4 cup powdered sugar, then drizzle with the chocolate sauce using a spoon or squeeze bottle.
11. In a medium microwave-safe bowl, microwave the marshmallows for 12–15 seconds, until nearly doubled in size. Using gloved hands, pick up the melted marshmallows and stretch them over each black funnel cake to create a “web”.
Enjoy your Freak Show Funnel Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Hamster Cupcakes? | Here's a recipe for Hamster Cupcakes:
Ingredients:
• 3 3/4 cups cream cheese frosting, divided
• 12 carrot cake cupcakes
• 1 drop pink food coloring
• 3 drops orange food coloring
• 24 white chocolate melting wafers
• 12 mini marshmallows, halved lengthwise
• 24 black jumbo nonpareils
Instructions:
1. Add 3/4 cup (165 grams) cream cheese frosting to a piping bag fitted with a star tip.
2. In a small bowl, mix 3 tablespoons of cream cheese frosting with the pink food coloring, then transfer to a small piping bag fitted with a small round tip.
3. Add the remaining cream cheese frosting to a medium bowl and mix with the orange food coloring until the desired shade of orange is reached. Transfer to a large piping bag fitted with a star tip.
4. Holding the piping bag upright, pipe the orange frosting in a circle around the edge of a cupcake, then fill in the center. Pipe 2 slightly larger mounds of frosting on the top corners of the cupcake as ears.
5. Place 2 white chocolate wafers adjacent to each other at the bottom center of the cupcake, then nestle 2 mini marshmallow halves slightly under the space where the wafers meet as hamster teeth. Using the white cream cheese frosting, pipe a dime-sized mound where the 2 wafers meet and a small dot in the center of each ear. Pipe a dot of pink frosting on top of the white mound as the nose. Place 2 nonpareils above the wafers as eyes. Repeat with the remaining cupcakes.
6. Refrigerate until ready to serve.
Enjoy your Hamster Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Peanut-Butter Cup Stuffed Brookies? | Here's a recipe for Peanut-Butter Cup Stuffed Brookies:
Ingredients:
• 1 box brownie mix
• 1 pack Reese’s Peanut Butter Cups
• 1 package cookie dough
Instructions:
1. Preheat your oven to 350°F. Prepare your brownie batter.
2. Spray a muffin tin pan with nonstick cooking spray.
3. Press down cookie dough into each muffin tin. Then, press a Reese’s cup into the middle of each cup and fill each cup with brownie batter until the other layers are covered.
4. Bake for 20 minutes. Then, remove and cool in the fridge for 15 minutes.
5. Serve.
Enjoy your Peanut-Butter Cup Stuffed Brookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Dump-It Cake? | Here's a recipe for Dump-It Cake:
Ingredients:
• 2 lb fresh blackberry
• 1/2 lemon, juiced
• 1/2 cup granulated sugar, divided
• 1/4 cup brown sugar
• 2 teaspoons arrowroot powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 3 dashes angostura bitters
• kosher salt
• 1/2 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 stick unsalted butter, melted
Instructions:
1. Preheat the oven to 350°F (180°C).
2. Dump the blackberries into an oven-safe 9-inch pan. Squeeze the lemon juice evenly over the berries, then sprinkle with 1/4 cup granulated sugar, brown sugar, arrowroot powder, cinnamon, cloves, bitters, and salt.
3. In a small bowl, whisk together the flour, remaining 1/4 cup granulated sugar, and the baking powder. Sprinkle the mixture evenly over the fruit layer, then drizzle the melted butter evenly over the top.
4. Bake the cake for 30–45 minutes, or until the fruit is bubbling and the topping is golden brown.
Enjoy your Dump-It Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Rice Crispy Ooh La Llama Ice Cream Sandwiches? | Here's a recipe for Rice Crispy Ooh La Llama Ice Cream Sandwiches:
Ingredients:
• 1 stick unsalted butter
• 1 bag marshmallow
• 1/4 teaspoon kosher salt
• 6 cups Kroger® Brand Crispy Rice Cereal
• 1/4 cup rainbow sprinkles
• 1 1/2 qt Kroger® Brand Deluxe Ooh La Llama Ice Cream
Instructions:
1. Line an 8” square baking dish with parchment paper.
2. In a medium pot, melt the butter over medium heat. Continue cooking until foamy and light brown in color, 4–6 minutes. Stir in marshmallows and salt until melted. Pour mixture over rice cereal in a bowl and mix until fully combined, then add the sprinkles.
3. Working quickly, add half the rice mixture to the prepared pan, using a rubber spatula to press down in an even layer. Dollop the Kroger® Brand Deluxe Ooh La Llama Ice Cream on top and smooth into an even layer. Working quickly, add the remaining rice cereal mixture and press down with a spatula into an even layer. Transfer to the freezer for 6 hours, or until firm.
4. Cut the ice cream sandwiches into 9 squares. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
Enjoy your Rice Crispy Ooh La Llama Ice Cream Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sweet Plantain Funnel Cakes? | Here's a recipe for Sweet Plantain Funnel Cakes:
Ingredients:
Roasted Plantains
• 3 very ripe plantains, peeled and sliced on the bias
• 1/4 cup coconut sugar
• 1/4 teaspoon McCormick® Ground Cinnamon
• 1/4 teaspoon kosher salt
Coconut Syrup
• 1 can cream of coconut
• 1 can sweetened condensed milk
• 1 1/2 cups crema
Funnel Cake
• 2 qt vegetable oil, for frying
• 2 1/2 cups all purpose flour
• 1/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 can full fat coconut milk
• 3 large eggs
Toppings
• toasted coconut flake
• coconut sugar
Instructions:
1. Roasted the plantains: Preheat the oven to 375°F (190°C).
2. In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
3. Roast until the plantains are tender, but not mushy, about 30 minutes.
4. Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
5. Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
6. In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
7. Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
8. Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
9. Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
Enjoy your Sweet Plantain Funnel Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Oreo Cake? | Here's a recipe for Oreo Cake:
Ingredients:
• 1 cup unsalted butter, melted
• 1 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 oreo cookies
• 1 dairy milk bar, chopped
Instructions:
1. Sift the flour, baking soda and salt in one bowl.
2. In another bowl, mix the brown and white sugar. Then, add the melted butter and whisk.
3. Gradually add the eggs one by one and mix. Then, add half of the flour mix and whisk.
4. Add the other half and whisk to combine. Once combined, add the chocolate.
5. Add half of the batter to the tin and top with half of your Oreos. Then, add the rest of the batter and top with the remaining Oreos.
6. Bake at 280 degrees°F for 20-25 degrees.
7. Serve warm.
Enjoy your Oreo Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches? | Here's a recipe for Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches:
Ingredients:
• 1 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1 teaspoon sichuan peppercorns, finely ground
• 1 stick unsalted butter, room temperature, cut into small cubes
• 5 tablespoons powdered sugar
• 8 marshmallows
Instructions:
1. In a medium bowl, whisk together the flour, salt, and Sichuan peppercorns.
2. In a large bowl, beat the butter and powdered sugar with an electric mixer until light and fluffy, about 3 minutes. Add the dry ingredients and beat until the dough comes together.
3. Roll dough into a 11/2 inch log, then wrap tightly in plastic wrap. Refrigerate for 1 hour.
4. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
5. Unwrap dough and slice into 1/4-inch-thick rounds. Place the cookies on the prepared baking sheet, leaving 1–2 inches of space between each cookie.
6. Bake the cookies for 10–12 minutes, until the edges are light golden brown. Remove from the oven and let cool for 5 minutes before transferring to a wire rack.
7. Flip half of the cookies over. Place a marshmallow on each of the flipped cookies. Using a kitchen torch, toast the marshmallows until they puff up and char in some spots. Top with the remaining cookies to form the sandwiches.
Enjoy your Sichuan Peppercorn And Toasted Marshmallow Cookie Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make No-Churn Pistachio Ice Cream As Made By Dani Smith? | Here's a recipe for No-Churn Pistachio Ice Cream As Made By Dani Smith:
Ingredients:
Pistachio Paste
• 2 cups shelled pistachios
• 3 cups hot water
Ice Cream
• 1 can sweetened condensed milk, room temperature
• 1 tablespoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 drop green gel food coloring
• 2 cups heavy cream, cold
• 3/4 cup pistachio, divided, chopped
Instructions:
1. Make the pistachio paste: Add the pistachios to a medium heatproof bowl and pour in the hot water. Cover with a kitchen towel and let sit for 10–15 minutes. Drain, then use the towel or your hands to gently rub the purple skin away from the pistachios and discard.
2. Transfer the pistachios to a food processor and process into a paste, stopping and scraping down the sides of the bowl as needed, about 5 minutes. Store any leftover pistachio paste in an airtight container in the refrigerator for up to 2 weeks.
3. Make the ice cream: In a large bowl, combine the sweetened condensed milk, 2 tablespoons pistachio paste, the vanilla, cinnamon, salt, and green food coloring and whisk to combine.
4. In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl with an electric hand mixer), whip the heavy cream on medium-high speed until stiff peaks form, 7-8 minutes. Tip: Chill the bowl of the mixer in the freezer for a couple minutes to get cold before adding the cream. This will help the cream whip up more quickly.
5. Gently fold the condensed milk mixture into the whipped cream with a rubber spatula until well combined. Add the chopped pistachios and gently fold to incorporate.
6. Transfer the ice cream to a 9 x 5-inch loaf pan. Sprinkle more chopped pistachios over the top. Freeze for at least 6 hours, preferably overnight until completely frozen.
7. Scoop and serve.
Enjoy your No-Churn Pistachio Ice Cream As Made By Dani Smith! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Tangyuan Matcha Cookies As Made By Zhe? | Here's a recipe for Tangyuan Matcha Cookies As Made By Zhe:
Ingredients:
Red Bean Filling
• 1/4 cup thick red bean paste
• 2 tablespoons sweetened condensed milk
• 3 tablespoons sugar, plus 1 teaspoon
• water, as needed
Tangyuan
• 1 cup mochiko, divided
• 1/2 cup warm water, divided
Matcha Cookies
• 1/2 cup unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour, divided
• 1 teaspoon baking powder
• 3 tablespoons matcha powder
Instructions:
1. Make the red bean filling: In a medium bowl, stir together the red bean paste, sweetened condensed milk, and sugar until well combined. Weigh out 10 15-gram (about 2-teaspoon) portions of the mixture and roll into balls between the palms of your hands. If the mixture is sticky, wet your hands with water before rolling. Transfer the balls to a plate and cover with plastic wrap. Refrigerate while you make the tangyuan skin.
2. In a medium bowl, combine 1/2 cup of the mochiko flour and 1/4 cup of warm water. Mix with chopsticks until all the water is absorbed and the flour starts to clump. Mix in the remaining 1/4 cup warm water until a smooth, thick paste forms. Mix in the remaining 1/2 cup mochiko flour until a dough forms. Knead until the dough becomes soft and pliable, like molding clay. It should be somewhat tacky, but not so much that it sticks to your hands.
3. Bring a large pot of water to a boil. Line a plate or baking sheet with parchment paper.
4. Roll the tangyuan dough into 10 22-gram (about 1-tablespoon) balls. Flatten each ball into a 11/2–2-inch wide disc that is about 1/4-inch thick. Place a red bean ball in the center of each tangyuan skin and carefully wrap, pinching closed. Roll between your palms to create a smooth ball. Repeat with the remaining red bean paste balls and tangyuan skins.
5. Drop the tangyuan into the boiling water and cook for 6–7 minutes, until floating. Once the balls float, cook for 1 more minute before removing from the water. Transfer the cooked tangyuan to the prepared plate and freeze for 1 hour, or until hardened.
6. Make the matcha cookie dough: In a medium bowl, combine the butter, sugar, and egg. With a whisk or electric hand mixer, mix until well combined and fluffy. Whisk in the vanilla. Sift in 1 cup (120 grams) of flour, the baking powder, and matcha powder. Fold the dry ingredients into the wet ingredients until just combined. Sift in the remaining 1/2 cup (60 grams) of flour and mix until thoroughly combined with no dry spots. Cover and refrigerate for 30 minutes.
7. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
8. Remove the cookie dough from the refrigerator and portion into 10 40-gram (about 2-tablespoon) pieces. Roll each piece into a ball and create a well in the center. Place a frozen tangyuan into each well and carefully cover with the cookie dough, then roll into smooth balls. Place on the prepared baking sheet.
9. Bake the cookies for 15 minutes, then reduce the oven temperature to 300°F (150°C) and bake for another 5 minutes, until the cookie dough is set and lightly golden brown on the bottom.
10. Let the cookies cool for 10 minutes before serving.
Enjoy your Tangyuan Matcha Cookies As Made By Zhe! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Easter Nest Cups? | Here's a recipe for Easter Nest Cups:
Ingredients:
• 1/2 lb chocolate, melted
• 1 cup shredded wheat, crushed
• mini chocolate egg
Instructions:
1. In a bowl, combine melted chocolate and shredded wheat.
2. Line a mini muffin tin with disposable liners and place 1-2 tbsp of mixture in each muffin liner. Top each with a mini chocolate egg.
3. Refrigerate until cool and firm. Serve.
Enjoy your Easter Nest Cups! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Brown Butter Chocolate Chip Cookies? | Here's a recipe for Brown Butter Chocolate Chip Cookies:
Ingredients:
• 1 1/4 cups flour
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• salt
• 1 stick butter
• 1 cup chocolate chips
Instructions:
1. Preheat oven to 350° and line a baking sheet with parchment paper
2. Melt butter on medium-high heat until it boils, stirring constantly. Then, turn off the heat until the butter resembles an amber color. Let cool completely while making the cookie dough (next steps).
3. In a large bowl, combine the wet ingredients; brown sugar, white sugar, vanilla extract, and egg with a whisk. When the brown butter is completely cooled, mix into the wet/sugar mixture.
4. Then, in a small bowl combine the dry ingredients; flour, baking powder, and salt.
5. Add the dry ingredients into the wet in 4 intervals, until fully combined.
6. Fold in chocolate chips using a spatula.
7. Using your hands, roll the batter into small balls and place on a prepared baking sheet.
8. Bake at 350° for 8-10 minutes.
9. Cool and serve.
Enjoy your Brown Butter Chocolate Chip Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chocolate Fudge? | Here's a recipe for Chocolate Fudge:
Ingredients:
• 1 cup dark chocolate
• 1/2 cup cashew butter
• 1/4 cup maple syrup
• Fleur de sel, optional
Instructions:
1. Melt the chocolate in the microwave for 30 seconds. Add the cashew butter and mix. Then, add the maple syrup and salt toss to combine. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Transfer to a baking pan lined with parchment paper. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Refrigerate (1-2 hours).
4. Cut and serve.
Enjoy your Chocolate Fudge! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Simple Cherry Cheesecake? | Here's a recipe for Simple Cherry Cheesecake:
Ingredients:
• 9 graham crackers
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 8 tablespoons melted butter
• 16 oz cream cheese
• 1 cup powdered sugar
• 8 oz cool whip
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 1 can cherry pie filling
Instructions:
1. Crush graham crackers in a food processor and add sugar, salt and melted butter.
2. Spray a springform pan and press crust in, patting down until flat. Freeze until cool.
3. Cream together cream cheese, powdered sugar and lemon juice. Fold in cool whip.
4. Remove crust from freezer and fill with cream cheese mixture. Top with cherry filling, spread out.
5. Freeze overnight, then serve.
Enjoy your Simple Cherry Cheesecake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Almond Cookie Bowl? | Here's a recipe for Almond Cookie Bowl:
Ingredients:
• 5 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 cup corn syrup
• 1/4 cup all purpose flour
• 1/2 cup almonds, finely chopped
• 1 teaspoon vanilla extract
For Serving
• ice cream
• chocolate sauce
Instructions:
1. Preheat the oven to 350°F (180°C). Line 3 baking sheets, or as many as you have, with a silicone baking mats or parchment paper.
2. In a medium pan over medium heat, melt together the butter, brown sugar, and corn syrup. Stir until completely combined, then turn off the heat and add the flour, almonds, and vanilla and stir until incorporated.
3. Let cool for 1 minute, then scoop tablespoons of the batter onto the prepared baking sheets, 3–4 per pan with plenty of space between for the cookies to spread during baking.
4. Bake the cookies for 7–10 minutes, or until they have tripled in size and almost stopped bubbling.
5. Remove from the oven and let cool for 30–60 seconds, until cool enough to touch, but still pliable. Drape each cookie over a cup of an inverted muffin tin, then use your hands to shape around the cups. Let cool for 1–2 minutes, until firm.
6. Remove the cups from the muffin tin. If not using immediately, store in an airtight container at room temperature for up to 1 week.
7. To serve, fill each cup with a scoop of ice cream and drizzle with chocolate sauce.
Enjoy your Almond Cookie Bowl! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Apple Caramel Pie? | Here's a recipe for Apple Caramel Pie:
Ingredients:
• 2.5 cups all purpose flour, plus more for dusting
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cut into ½-inch cubes and chilled
• 1/4 cup vodka
• 1 cup cold water
• 1/2 cup ice cube
• 2 tablespoons water
• 1 cup granulated sugar
• 1/2 cup unsalted butter
• 1/2 cup heavy cream
• apple pie filling
• 6 apples granny smith apples
• 1/4 cup fresh lemon juice
• 5 dashes angostura bitters
• 1/4 cup granulated sugar
• 2 tablespoons arrowroot powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 pinch freshly grated nutmeg
• 1 egg egg, Beat Egg with Water
• 1 sprinkle raw sugar
• 1 tablespoon water, Beat with Egg
Instructions:
1. Make the pie dough: In a large bowl, combine the flour, sugar, and salt. Add the butter cubes and toss to coat. Use a bench scraper to cut the butter into the flour until the butter is broken down to lima bean-sized cubes.
2. In a small bowl or liquid measuring cup, stir together the vodka, water, and ice.
3. Sprinkle 1/4 cup of the liquid over the flour mixture and use a bench scraper or your hands to incorporate until the dough begins to come together. Sprinkle in 1/4 cup more liquid and continue mixing. If the dough isn’t coming together, sprinkle the dry bits with more small drops of the liquid as necessary; the dough will look shaggy. Fold the dough over itself to bring it together until all of the flour is incorporated. Discard the remaining liquid.
4. Turn the dough onto a clean surface and use the bench scraper to divide it into 2 equal pieces. Shape each piece into a flat disc and wrap in plastic wrap. Refrigerate for at least 30 minutes, but preferably overnight, before rolling out.
5. Make the caramel: In a small saucepan, combine the water and sugar and cook over medium heat, without stirring, until golden brown in color, about 10 minutes.
6. Remove the pot from the heat, add the butter, and whisk to combine. Return the pot to the heat and pour in the cream (be careful; the mixture will bubble). Whisk well to combine, then remove the pot from the heat and set aside to cool.
7. Make the apple filling: Peel the apples and cut in half, then remove the cores and cut the halves into quarters. Transfer to a large bowl and add the lemon juice and Angostura bitters. Toss to coat the apples.
8. In a small bowl, mix together the sugar, arrowroot, cinnamon, allspice, and nutmeg. Sprinkle the dry ingredients over the apples and use your hands to toss until evenly coated.
9. Assemble the pie: Dust a clean surface and a rolling pin with flour. Place a chilled disc of pie dough on the surface and lightly dust with flour. Roll out the dough, starting from the center and lightly pressing down with the rolling pin to flatten slightly. Rotate the dough 90° and repeat, pressing down so it’s evenly flattened all around, about 1/8 inch thick, then roll outward to make a circle. Continue rolling and rotating until the dough is about 2–3 inches larger in diameter than the pie dish.
10. Drape the dough gently into the pie dish, being careful not to stretch it.
11. Pour about 1/2 cup of the caramel sauce into the pie shell, then top with the apple filling, avoiding gaps. Mound the apples slightly in the middle of the pie.
12. Roll out the remaining disc of pie dough. Using a pizza cutter or sharp knife, cut the dough into 8 strips of equal width. Assemble the lattice on top of the pie and press the edges of the top and bottom crusts together, then trim and crimp the edges as desired.
13. Brush any exposed dough with egg wash and sprinkle with raw sugar. Freeze for 1 hour.
14. Preheat the oven to 425°F (220°C).
15. Place the pie on a rimmed baking sheet. Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and continue baking for 60 minutes more, until the apples are tender and the crust is golden brown.
16. Let the pie cool for at least 1 hour before slicing and serving.
Enjoy your Apple Caramel Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Turkish Quince Dessert? | Here's a recipe for Turkish Quince Dessert:
Ingredients:
• 2 quinces, keep the seeds, halved, peeled and cored
• 5 whole cloves
• 1 cinnamon stick
• water
• 4 tablespoons honey, use more if you want it sweeter
• clotted cream, kaymak
• ground pistachio
Instructions:
1. Place quince halves in a large saucepan with the cloves, cinnamon and the quince seeds.. Add honey and fill the pan with water till it covers the quince.
2. Place the lid on top and let it simmer on low heat for 45 minutes.
3. Let it cool in the fridge and serve it with pistachios and clotted cream.
Enjoy your Turkish Quince Dessert! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Strawberry Daifuku Mochi. | Here's a recipe for Strawberry Daifuku Mochi:
Ingredients:
Red Bean Paste
• 1/2 cup adzuki beans, preferably from hokkaido
• 1 3/4 cups filtered water, divided
• 1/3 cup organic sugar
• 1/2 teaspoon kosher salt
Mochi Dough
• 1/2 cup mochiko, sweet rice flour
• 1/3 cup organic sugar
• 1 teaspoon dragon fruit powder
• 1/2 cup filtered water
• cornstarch, for dusting
Strawberry Filling
• 4 large strawberries, stemmed and hulled (25–30 grams each)
Instructions:
1. Make the red bean paste: Rinse the adzuki beans in a colander under cold running water. Pick out any damaged beans and discard.
2. Add the beans and 11/4 cups (300 grams) of water to a rice cooker. Cook on the “normal” setting for about 11/2 hours. The beans should still be firm.
3. Transfer the beans back to the colander and rinse under cold running water. Return the beans to the rice cooker and add the remaining 1/2 cup (120 grams) of water. Cook on the “normal” setting for another 11/2 hours, until the beans are very tender and cooked through.
4. Add the sugar and salt and stir to combine with a rubber spatula. Close the lid of the rice cooker and let sit for 30 minutes for the beans to absorb the sugar.
5. Transfer the beans to a medium bowl and mash with a wooden spoon until mostly smooth.
6. Line a small baking sheet with parchment paper. Spread the bean paste on the prepared baking sheet, cover with plastic wrap, and let cool to room temperature, until pliable with a texture similar to play dough. If too dry, refrigerate for at least 2 hours, or up to overnight, to chill. If it is too sticky, microwave in 90-second intervals until the water has evaporated. The red bean paste will keep in an airtight container in the refrigerator for up to 1 week. Let come to room temperature before proceeding.
7. Make the mochi dough: In a medium microwave-safe bowl, whisk together the mochiko, sugar, dragon fruit powder, and water until very smooth. Push the dough through a fine-mesh sieve into a clean microwave-safe bowl if needed to remove any lumps. (Alternatively, combine the ingredients in a blender and blend until smooth).
8. Cover the bowl with plastic wrap and microwave the dough in 60-second intervals, stirring between, until the mochi is halfway transparent, 3–4 minutes total. Continue microwaving in 15–30-seconds intervals, stirring between, until fully transparent and glossy, 1–2 minutes more.
9. Use a sieve to generously dust a clean surface with cornstarch.
10. Turn the mochi dough onto the dusted surface and let the steam release for about 1 minute. Dust the dough with more cornstarch. Using a rolling pin, roll out the dough to a 1/2-inch-thick 6-inch square. With a pizza cutter, cut the dough into 4 3-inch squares.
11. Make the daifuku: Roll the red bean paste into 4 small balls, about 15 grams each. Flatten a ball in the palms of your hands and wrap around a strawberry, starting from the bottom tip and up and over the stem end (if your hands are too sticky, very lightly dampen with water). Repeat with the remaining strawberries. Place the wrapped fruit on a tray and cover with plastic wrap. Chill in the refrigerator for 30 minutes.
12. Assemble the mochi: Set a square of mochi dough in your palm. Place a wrapped strawberry in the center of the mochi with the bottom tip pointing down. Bring the edges of the dough up and over the strawberry to seal. If it is too sticky, dust your fingers with cornstarch. Blot the seam side on the cornstarch-dusted surface and trim off any excess mochi dough if necessary (save the scraps for a snack). Set the mochi seam-side down and repeat with the remaining dough and fruit.
13. Serve immediately, or store in an airtight container in the refrigerator for up to 1 week.
Enjoy your Strawberry Daifuku Mochi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Jammie Dodger Blondie? | Here's a recipe for Jammie Dodger Blondie:
Ingredients:
• 2 cups white chocolate
• 2 cups light brown sugar
• 1 cup unsalted butter
• 2 cups plain flour
• 3 eggs
• 3 tablespoons raspberry jam
• 9 jammie dodgers
Instructions:
1. Preheat the oven to 170°C.
2. Grease and line a 9x9 inch baking dish.
3. Melt the sugar, butter and 100g of the white chocolate together in a saucepan. Then, let the mixture cool for approx. 5 minutes & add the eggs one at a time. Then, add the flour and 150g white chocolate (cut into chocolate chunks). Combine but don’t overmix – leave the mixture somewhat airy.
4. Pour into a baking tin.
5. In a bowl, melt the jam until liquid and runny in consistency. Then, swirl the jam into the mixture & add jammie dodgers (or jam-filled biscuits of your choice) on top.
6. Bake for 31 minutes – add white chocolate chips on top of the blondies at approx. 30 minutes baking time to ensure melting without burning the chocolate.
7. Leave to set overnight or for at least 8 hours before cutting.
8. Serve.
Enjoy your Jammie Dodger Blondie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Candied Orange Peel? | Here's a recipe for Candied Orange Peel:
Ingredients:
• 4 oranges, quartered
• 3 1/2 cups granulated sugar
• 1 cup dark chocolate
Instructions:
1. Fill a pot with water and simmer on high heat until it reaches boiling point.
2. Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
3. Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
4. Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
5. Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
6. Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
7. Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
8. Serve.
Enjoy your Candied Orange Peel! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Sri Lankan Kokis? | Here's a recipe for Sri Lankan Kokis:
Ingredients:
• 2 cups rice flour
• 1/4 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1 teaspoon sugar
• 4 cups full fat coconut milk, canned
• 1/4 cup water
• 32 oz coconut oil, or vegetable oil, canola oil, for frying
Special Equipment
• kokis mold
Instructions:
1. Add the rice flour, all-purpose flour, salt, turmeric, and sugar to a large bowl and whisk to combine. Add the coconut milk and water a little at a time and whisk until a thick, smooth batter forms. Transfer a small portion of batter to a small, deep bowl where the Kokis mold can fit.
2. Heat the coconut oil in a deep frying pan or wok over medium heat until you can insert a wooden chopstick into the oil and bubbles immediately start to form around it.
3. Heat the kokis mold in the hot oil for 15–20 seconds, then gently shake the mold to remove excess oil. Dip the mold into the batter until the batter touches the upper rim of the mold, then immediately dip the mold with the batter into the hot oil. Fry with the mold for about 1 minute to set the shape, then lift and remove the mold and continue frying until golden yellow and crispy, about 45 seconds more. Transfer to a paper towel-lined plate and repeat with the remaining batter.
4. Let the kokis cool completely before serving. Leftover kokis will keep in an airtight container at room temperature for up to 3 days.
Enjoy your Sri Lankan Kokis! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Orange Cranberry Scones? | Here's a recipe for Orange Cranberry Scones:
Ingredients:
Scones
• 1 cup dried cranberries
• boiling water, for soaking cranberries
• 2 1/2 cups all purpose flour, plus more for dusting
• 1/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 8 tablespoons Private Selection® Salted French Butter, cubed and chilled
• 2 large eggs
• 1/2 cup heavy cream, plus 2 tablespoons, cold
• 1 teaspoon vanilla extract
• 1 tablespoon orange zest
Egg Wash
• 1 large egg
• 1 tablespoon cream
Orange Drizzle
• 3/4 cup powdered sugar
• 1 orange, zested
• 2 tablespoons orange juice
Instructions:
1. Rehydrate the cranberries by placing them in a small bowl and covering with boiling water. Let sit for at least 10 minutes, until plump, then drain and spread out on a paper towel to dry.
2. In a large bowl, whisk together the flour, granulated sugar, and baking powder. Use a pastry cutter (or your fingers) to incorporate the Private Selection® Salted French Butter until the mixture resembles coarse crumbs. Gently fold in the cranberries.
3. In a medium bowl or measuring cup, beat the eggs, then add the heavy cream, vanilla, and orange zest and whisk to combine.
4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula to combine; do not overmix.
5. Place a sheet of parchment on your work surface and lightly dust with flour. Turn the dough out onto the floured parchment and pat into a circle about 7 inches in diameter. Lift the parchment paper onto a baking sheet and refrigerate the dough round uncovered for at least 20 minutes, up to 45 minutes.
6. Preheat the oven to 400°F (200°C)
7. Use a floured bench scraper to cut the dough round into 8 wedges. Separate the wedges and carefully space evenly on the baking sheet.
8. Make the egg wash: In a small bowl, whisk together the egg and cream. Brush each scone generously with the egg wash.
9. Bake the scones for about 20 minutes, until they are puffed and golden brown. Remove from the oven and let cool completely.
10. Make the orange drizzle: In a medium bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Either transfer to a piping bag and snip off the corner or use a spoon to drizzle the glaze back and forth over the scones.
Enjoy your Orange Cranberry Scones! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Turrón De Doña Pepa. | Here's a recipe for Turrón De Doña Pepa:
Ingredients:
Cookies
• 1 tablespoon whole anise seeds, divided, plus 3 teaspoons
• 1 teaspoon whole annatto seeds
• 1 cup boiling water
• 1/2 teaspoon vanilla extract
• 2 teaspoons sesame seeds
• 4 cups all purpose flour
• 2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1 stick unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 large egg yolks
• nonstick cooking spray, for greasing
• 1/2 cup multi-colored sprinkles
Syrup
• 6 large strawberries
• 2 small red apples, quartered
• 1 small pineapple, chopped
• 1 large orange, cut in half
• 4 cups water
• 3 star anises
• 6 whole cinnamon sticks
• 2 1/2 cups granulated sugar
• 1 cup chancaca sugar
Instructions:
1. Make the cookies: In a medium heat-proof bowl, whisk together 1 tablespoon anise seeds, the annatto seeds, and boiling water. Steep for 30 minutes, then strain the anise tea, discarding the solids. Stir in the vanilla. Refrigerate until ready to use.
2. In a medium skillet over medium-high heat, toast the remaining 3 teaspoons of anise seeds and the sesame seeds until fragrant, about 3 minutes. Pour the toasted spices onto a clean surface and use a rolling pin or small heavy-bottomed pan to gently crush the seeds into a coarse powder.
3. In a large bowl, whisk together the crushed seeds, flour, salt, and baking powder.
4. In a separate large bowl, use a fork to mash together the butter and shortening until well combined. Add the egg yolks and continue mixing until smooth. Add the flour mixture and use a wooden spoon or your fingertips to mix until the mixture resembles coarse sand. Slowly drizzle in the anise tea, mixing between additions until the dough is smooth, but not tacky. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper and lightly grease with nonstick spray.
6. Remove the dough from the refrigerator and divide into 27 pieces. Roll each piece into a 6-inch-long log and place on the prepared baking sheets, spacing about 1/2 inch apart.
7. Bake the cookies until hardened and light golden, about 25 minutes. Let cool completely.
8. Make the syrup: In a large pot, combine the strawberries, apples, pineapple, orange, water, star anise pods, and cinnamon sticks. Bring the mixture to a boil over medium-high heat and cook until the fruit softens and begins to break apart. Strain the mixture, discarding the solids.
9. Return the fruit water to the pot and add the granulated and chancaca sugars. Bring to a boil over medium-high heat and cook until mixture turns thick and syrupy, about 15 minutes. Remove the pot from the heat.
10. Assemble the turrón: Use a sharp knife to shave the edges and tops of the cookies to create a flat layer, reserving the crumbs.
11. Arrange 6 cookies side-by-side on a sheet of parchment paper. Fill in any gaps between the cookies with the reserved crumbs. Pour 3/4 cup of syrup over the cookies, spreading evenly with a spatula. Repeat with the remaining cookies, alternating directions, and syrup to make 3 more layers. Spread the sprinkles evenly across the top. Trim the edges of the turrón into an even square.
12. Cut the excess parchment paper from around the turrón, then transfer to a serving platter. Cut into 12 pieces.
Enjoy your Turrón De Doña Pepa! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Perfect Chocolate Chip Cookies? | Here's a recipe for Perfect Chocolate Chip Cookies:
Ingredients:
• 2 eggs
• 1 teaspoon baking soda
• 1 1/4 cups brown sugar, packed
• 2 1/2 cups chocolate chips
• 3 cups flour
• 3/4 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup butter, softened
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
3. In a small bowl, combine flour, baking soda and salt. Set aside.
4. Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
5. When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
6. Line a baking sheet with parchment paper.
7. Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
8. Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
9. Serve.
Enjoy your Perfect Chocolate Chip Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Light Sweet Potato Cake? | Here's a recipe for Light Sweet Potato Cake:
Ingredients:
• 1 1/2 cups flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• 1/4 teaspoon ginger
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 cup milk
• 1/4 cup oil
• 2/3 cup sugar
• 2 tablespoons honey
• 1 cup sweet potato puree
• peanut butter, for serving (optional)
Instructions:
1. Mix the dry ingredients then the wet ingredients separately.
2. Then mix them together.
3. Pour into a loaf pan
4. Bake in the oven on 350°F (180°C) for 50 minutes to 1 hour.
5. Optional : serve it with peanut butter.
Enjoy your Light Sweet Potato Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Vegan Pumpkin Pie? | Here's a recipe for Vegan Pumpkin Pie:
Ingredients:
Crust
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon sugar
• 6 tablespoons coconut oil, cold and solid
• 4 tablespoons ice water, or 6 tablespoons
Filling
• 15 oz pumpkin puree
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 1/2 teaspoons pumpkin spice
• 1 teaspoon vanilla extract
• 1/3 cup almond milk, or soy milk
• 2 1/2 tablespoons cornstarch
• 1 tablespoon coconut oil
• non-dairy whipped cream, for serving
Instructions:
1. Mix the flour, salt and sugar in a bowl. Incorporate and cut the coconut oil into the flour with a fork or a pastry cutter. Then add water as needed, don’t use more than needed. When the crust mixture comes together, wrap in plastic and take it to the fridge for at least 30 minutes
2. Preheat the oven to 350°F (275°C).
3. Mix all the ingredients for the filling in a bowl with spoon or in a blender.
4. Take out the pie crust and roll out until it reaches the size of your mold, it should be bigger than the mold. If it breaks don’t worry, just use your fingers to fix it.
5. Transfer the pie crust to the greased mold and pour in the filling.
6. Bake in the oven for one hour. It should jiggle a little. When the time is over, just turn off the oven and leave the pie right there for 30 minutes. Then take it out from the oven and refrigerate for at least 2 hours
7. Serve with non-dairy whipped cream or just enjoy it like it is.
Enjoy your Vegan Pumpkin Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Sweet Fresh Corn Tamales? | Here's a recipe for Sweet Fresh Corn Tamales:
Ingredients:
• 12 Whole ears of corn
• 14 oz sweetened condensed milk
• 1/2 cup cane sugar
• 3 tablespoons ground cinnamon
• 1 teaspoon kosher salt
• 1/3 cup masa
Instructions:
1. Remove the husks and silk from the corn, reserving the tender green leaves for wrapping.
2. Using a large, sharp knife, remove the kernels from the cob and place into a high powered blender. Blend the kernels until smooth and then pass the corn puree through a fine-mesh strainer set over a bowl to let the excess liquid drain.
3. Place the strained corn puree in a clean bowl and stir together with the sweetened condensed milk, cane sugar and cinnamon. Slowly drizzle in the masa until a thick batter forms.
4. Place a bamboo steamer over a pot of boiling water.
5. Place a corn husk on a flat surface with the pointed end away from you. Spoon about 1/2 cup of the corn puree into the middle. Snugly fold over the two long flaps like a business letter, then fold over a few inches of the pointed end of the husk, creating a little bit of tension so that the tamales don’t flatten while steaming. Repeat with the remaining filling and husks.
6. Carefully lay the tamales in the steamer in a single layer, working in batches if necessary. Cover the steamer basket and cook the tamales until they are slightly firm, about 15 minutes.
Enjoy your Sweet Fresh Corn Tamales! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Lemon Cheesecake Graham Cracker Ice Cream Sandwiches? | Here's a recipe for Lemon Cheesecake Graham Cracker Ice Cream Sandwiches:
Ingredients:
• 2 cups Kroger® Brand Graham Cracker Crumbs
• 1/4 cup granulated sugar
• 2 tablespoons brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 6 tablespoons unsalted butter, melted and cooled
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 1/2 pt Kroger® Brand Deluxe Lemon Cheesecake Ice Cream
• 1/4 cup Simple Truth pistachios, roughly chopped
Instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the graham cracker crumbs, granulated sugar, brown sugar, baking soda, and salt. Add the melted butter, egg, and vanilla, and mix just until combined into a sandy dough.
3. Divide dough into 12 golf ball–sized portions (about 11/2 tablespoons of dough each). Roll between the palms of your hands into balls, then place on the prepared baking sheet, spacing about 2 inches apart.
4. Bake until the cookies have spread and the edges are lightly browned, 12–14 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
5. Once cooled, scoop about 1/2 cup of Kroger® Brand Deluxe Lemon Cheesecake Ice Cream onto the bottom side of a cookie, then sandwich with a second cookie, lightly pressing down. Roll the edges in the chopped pistachios. Repeat with the remaining cookies and ice cream.
6. Serve immediately or freeze in Kroger® Brand Reclosable Colorful Assorted Sandwich Bags for up to 1 week.
Enjoy your Lemon Cheesecake Graham Cracker Ice Cream Sandwiches! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Apple Spice Dutch Baby? | Here's a recipe for Apple Spice Dutch Baby:
Ingredients:
Apple Spice Blend
• 1 1/4 teaspoons McCormick® Ground Cinnamon
• 1/2 teaspoon McCormick® ground ginger
• 1/4 teaspoon McCormick® ground allspice
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon freshly grated nutmeg
Dutch Baby
• 3 large eggs, room temperature
• 3/4 cup milk, room temperature
• 3/4 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon McCormick® vanilla extract
• 2 tablespoons granulated sugar
• 2 tablespoons unsalted butter, cold
Apple Filling
• 2 honeycrisp apples, sliced into ⅓-inch-thick wedges
• 1 tablespoon granulated sugar
• 1 tablespoon unsalted butter
For Serving
• vanilla ice cream
• Butterscotch sauce
Instructions:
1. Make the apple spice blend: In a small bowl, mix together the cinnamon, ginger, allspice, cardamom, and nutmeg with a fork to combine.
2. Make the Dutch baby: Add the eggs, milk, flour, 11/4 teaspoons of the spice blend, the salt, vanilla, and sugar to a blender. Blend on medium speed until well combined and frothy, about 1 minute.
3. Transfer the batter to an airtight container and refrigerate for at least 1 hour, up to overnight.
4. Preheat the oven to 425°F (220°C).
5. Heat a large skillet over medium-high heat for 1–2 minutes. Add the butter and melt, swirling to coat the sides of the pan. Pour in the batter and immediately transfer to the oven. Bake for 20–22 minutes, or until the Dutch baby is puffed and golden brown. Remove the Dutch baby from the oven and cool for 5 minutes. It will deflate slightly as it cools.
6. While the Dutch baby bakes, make the apple filling: in a medium bowl, sprinkle the apples with the remaining teaspoon of apple spice and the sugar and toss until well coated.
7. Melt the butter in a medium skillet over medium heat until foaming. Add the apples and stir to coat. Cook for 3–4 minutes, until the apples have softened, but aren’t mushy. Remove the apples from the skillet and set aside.
8. Just before serving, top the Dutch baby with the warm apple filling, vanilla ice cream, and a drizzle of butterscotch sauce.
Enjoy your Apple Spice Dutch Baby! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Glazed Lemon Pound Cake Loaf? | Here's a recipe for Glazed Lemon Pound Cake Loaf:
Ingredients:
Loaf:
• 1/2 cup butter, at room temperature
• 1 cup white sugar
• 3 large eggs, at room temperature
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• 2 teaspoons vanilla
• 1 1/2 cups all purpose flour
• 1/4 teaspoon table salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/3 cup sour cream, removed from fridge 15 minutes before using
Glaze:
• 1/2 cup icing
• 1 tablespoon lemon juice, plus more, as needed
Instructions:
1. Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the “handles” to lift the loaf out of the pan).
2. In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
3. In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with 1/3 of the flour, 1/2 of the sour cream, 1/3 of the flour, the last of the sour cream, then finally the last of the flour.
4. Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
5. Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
6. While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.
Enjoy your Glazed Lemon Pound Cake Loaf! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Basque Cheesecake. | Here's a recipe for Basque Cheesecake:
Ingredients:
• 1 cup cream cheese, room temperature
• 2 eggs
• 1/4 cup white granulated sugar
• 1 cup heavy cream
• 3 teaspoons flour
Instructions:
1. Line a circular, 15 inch pan with parchment paper and preheat the oven to 220°C.
2. In a bowl, whisk the cream cheese slowly until smooth.
3. In a separate bowl, whisk the eggs, then add them to the cream cheese incrementally and mix slowly until well-combined.
4. Carefully add the flour to the mixture and fold the flour into the mixture. Then, strain the mixture and transfer to your prepared pan.
5. Bake for 30-35 minutes (the top will look a little brown/toasted) and transfer to a cooling rack.
6. Serve.
Enjoy your Basque Cheesecake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Tiktok Viral Weetabix Cheesecake? | Here's a recipe for Tiktok Viral Weetabix Cheesecake:
Ingredients:
• 2 cups Weetabix crispy minis
• 1/2 cup milk, warmed
• 1/4 cup plain yogurt
• 1/4 cup cream cheese
• 2 teaspoons chocolate spread, optional
• fresh berry, to top
Instructions:
1. Line a 9x9 container with Weetabix. Top with Weetabix and press gently with a fork to form a biscuit base texture.
2. In a separate small bowl, mix the yogurt with cream cheese. Pour mixture over Weetabix and shake the container to smooth.
3. If using, swirl in the chocolate spread using the edge of a butter knife or chopstick.
4. Top with fresh berries and serve.
Enjoy your Tiktok Viral Weetabix Cheesecake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Fruit Pretzel Cake? | Here's a recipe for Fruit Pretzel Cake:
Ingredients:
Crust
• 5 cups pretzel
• 3/4 cup unsalted butter, melted
• 1/2 cup dark brown sugar
Middle layer
• 8 oz cream cheese
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 1 cup whipped cream
Top layer
• 2 packages lemon juice
• 1 cup boiling water
• 1 cup cold water
• 1/2 cup raspberry
• 1/2 cup strawberry, cut lengthwise into quarters and half along the width
• 1/2 cup grape, halved width-wise
• 1/2 cup blueberry
• 1 cup mango, diced
Instructions:
1. Preheat oven to 375°F (190°C).
2. Make the crust: grind the pretzels in a food processor until mostly broken down into fine crumbs, about 30 seconds. You should get 11/3 cup of crumbs, but this could differ depending on the brand of pretzels. Adjust as needed.
3. Add the melted butter and brown sugar to the pretzel crumbs and continue to process until combined, about 30 seconds.
4. Transfer the crumb mixture to an 8x8-inch ungreased baking dish and spread it out evenly across the bottom, then take a flat-bottomed measuring cup and lightly pack the mixture down. (This helps the crust stay together, although you want to avoid packing it too much or the crust will be hard to cut.)
5. Bake until fragrant and the edges are just starting to brown, about 10 minutes. Remove from oven and let cool for 20 minutes.
6. Make the middle layer: beat the cream cheese, sugar, and sour cream in a medium bowl with electric beaters on high until the mixture is fluffy and the sugar dissolves, about 2 min.
7. Add the whipping cream and mix on low until just combined, then turn the beaters up to high and continue beating until soft peaks form, about 30 to 45 seconds.
8. Spread the cream mixture evenly over the cooled crust and refrigerate to set, about 30 minutes.
9. Make the top layer: dissolve the jello in the boiling water. Stir in the cold water and chill the mixture in the fridge or freezer until it thickens slightly and resembles unbeaten egg whites, about 60 - 90 minutes in the fridge and 20 - 40 minutes in the freezer.
10. Mix the fruit into the thickened jello and pour the mixture evenly over the cream layer, using a spatula to level it out.
11. Refrigerate until jello is fully set, about 2 hours or overnight.
Enjoy your Fruit Pretzel Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Banana Cue? | Here's a recipe for Banana Cue:
Ingredients:
• 3 cups avocado oil, for frying
• 6 ripe saba bananas, peeled
• 1/2 cup brown sugar, packed
Special Equipment
• 6 bamboo skewers, 8 in (20 cm)
Instructions:
1. Heat the avocado oil in a large diameter wok or skillet over medium-high heat until the temperature reaches 350°F (180°C).
2. Carefully add the bananas to the hot oil, then sprinkle the brown sugar over the bananas. Fry for 2 minutes without stirring to allow the sugar to caramelize. Carefully turn bananas with tongs or a wok spatula to coat with the caramelized sugar. Continue frying, turning frequently, until the bananas are deep golden brown in color, 3–5 minutes.
3. Remove the bananas from the oil and place on parchment paper and let sit until cool enough to touch, about 5 minutes.
4. Insert 1–2 skewers into the bottom of each banana cue. Serve immediately.
Enjoy your Banana Cue! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Trio Cookies? | Here's a recipe for Trio Cookies:
Ingredients:
For the Biscuits:
• 1/2 cup butter
• 1 cup brown sugar
• 1/2 cup caster sugar
• 1/2 cup olive oil
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
For the Fillings:
• 1/2 cup cocoa powder
• 1/2 cup milk chocolate chips
• 1/4 cup sprinkles, (The lieber ones work best)
Instructions:
1. Preheat the oven to 175° C.
2. In a large bowl, cream together the butter and sugar.
3. Add the olive oil, eggs and vanilla extract and continue to whisk.
4. Fold in the flour, baking powder, soda and salt until fully combined.
5. Place the dough in the fridge for at least an hour.
6. After an hour, retrieve the dough and divide into 3 equal parts.
7. Add the cocoa powder to one part, chocolate chips to another and the sprinkles to the final part.
8. Divide each third into 30 pieces.
9. Create one cookie by making a dough ball with one piece of dough from each flavor. Place on greased cookie sheet, repeat with remaining dough, and space cookies 2 cm apart.
10. Bake for 10-12 minutes. Let cool, 5-10 minutes.
11. Serve.
Enjoy your Trio Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Classic Victoria Sponge? | Here's a recipe for Classic Victoria Sponge:
Ingredients:
Cake:
• 2 cups self-raising flour
• 1 cup caster sugar
• 1 cup unsalted butter, room temperature
• 6 medium eggs, room temperature
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
Buttercream:
• 2 cups powdered sugar
• 1/2 cup unsalted butter, room temperature
• 1/4 cup jam
• 1/4 cup icing sugar
Instructions:
1. Preheat the oven to 180°C.
2. Cream butter and sugar together until light and fluffy. Then, add eggs, baking powder, vanilla and flour and mix well.
3. Bake for 20 minutes or until cooked through and fluffy.
4. To make buttercream, cream together icing sugar and butter and mix well.
5. Once the cake has cooled, slice into two equal halves. Spread jam on the bottom and top with piped buttercream. Top with second cake half and a dusting of powdered sugar.
Enjoy your Classic Victoria Sponge! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Easy Chocolate Cake? | Here's a recipe for Easy Chocolate Cake:
Ingredients:
• 1 cup caster sugar
• 4 tablespoons milk
• 4 tablespoons extra virgin olive oil
• 1/2 cup regular cocoa powder
• 2 cups flour
• 1/2 cup Belgian dark cocoa powder
• 2 eggs
• 1/2 teaspoon baking soda
Instructions:
1. Mix the flour, sugar, cocoa powder and baking soda in a small mixing bowl.
2. Whisk the eggs, milk and oil in a separate small bowl.
3. Add the wet ingredients to the dry and combine. Bake for 30 to 40 minutes at 150 °C.
4. Serve.
Enjoy your Easy Chocolate Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Spicy Golden Milk Brownies. | Here's a recipe for Spicy Golden Milk Brownies:
Ingredients:
• 1/4 cup melted butter
• 1/4 cup extra virgin coconut oil, melted
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 tablespoon turmeric
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon coriander
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
• 1 teaspoon vanilla
• 1 1/2 cups flour
Instructions:
1. Preheat the oven to 350°F and grease an 8x8 baking pan.
2. In a bowl, combine your flour, spices, baking powder, and salt. In a separate bowl, whisk together your melted butter, coconut oil, and brown sugar. Then, add in your vanilla.
3. Combine your flour mixture with your wet ingredients and mix thoroughly to combine.
4. Pour the batter into the greased pan and bake for 20 minutes.
5. Let cool and serve.
Enjoy your Spicy Golden Milk Brownies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Glutinous Rice Balls (Tang Yuan)? | Here's a recipe for Glutinous Rice Balls (Tang Yuan):
Ingredients:
Fillings
• 1/4 cup black sesame seeds
• 1/4 cup unsalted peanuts
• 4 tablespoons granulated sugar, divided
• 2 tablespoons unsalted butter, room temperature
Brown Sugar Ginger Syrup
• 2 cups water
• 1/2 cup brown sugar
• 2 tablespoons fresh ginger, peeled and sliced
Dough
• 1 1/4 cups glutinous rice flour, ¼ cup boiling water (60 ml) ¼ cup room temperature water (60 ml)
• pink food coloring
Instructions:
1. Make the fillings: Add the sesame seeds to a small nonstick pan. Cook over low heat, stirring often, until they start to smell nutty, 3–4 minutes.
2. Transfer the sesame seeds to a small food processor with 2 tablespoons of sugar. Process until the seeds break down into a thick, cohesive paste. Add 1 tablespoon of butter and process until smooth. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
3. Clean the bowl of the food processor, then repeat the toasting and blending process with the peanuts, remaining 2 tablespoons of sugar, and remaining tablespoon of butter. Transfer to an airtight container and refrigerate until hardened, at least 1 hour or up to 4 days.
4. Divide the sesame paste into 10 equal portions, about 11/2 teaspoons each. Repeat with the peanut paste. Freeze until ready to use.
5. Make the brown sugar ginger syrup: Add the water, brown sugar, and ginger to a small saucepan. Cook over medium-low heat, stirring occasionally, until the sugar is dissolved, 3–5 minutes. Remove the pan from the heat and let cool to room temperature, then refrigerate until ready to serve. (Alternatively, if you prefer to serve the tang yuan in hot syrup, cover to keep warm until ready to serve.)
6. Make the dough: Add the glutinous rice flour to a large bowl. Slowly pour in the boiling water and whisk until combined. Slowly pour in the room temperature water and stir with a rubber spatula until the dough comes together. Turn the dough out onto a clean surface and knead with your hands until smooth and soft, 2–3 minutes.
7. Divide the dough in 2 portions. Set one portion aside and cover with a damp paper towel, then return the other portion to the bowl used to make the dough. Add a couple of drops of pink food coloring and knead with your hands (wear latex gloves to avoid dyeing your hands pink) until the color is evenly distributed.
8. Roll each color of dough into 10 equal balls, about 1 tablespoon each. Place on a tray and cover with a damp paper towel to keep from drying out as you roll.
9. Working one at a time, flatten each dough ball into a 2-inch circle. Press your thumb into the center to make a divot, then add one of the chilled filling balls to the divot and pull the dough around to encase. Roll a few times to create a smooth, uniform round. Repeat with the remaining dough and fillings, covering the filled tang yuan with a damp paper towel as you finish.
10. Bring a large pot of water to a boil. If serving cold, prepare an ice bath in a medium bowl and set nearby. Add about 6 tang yuan and immediately stir to prevent sticking. Cook until they start to float, about 3 minutes, then cook for 1 minute more. Use a slotted spoon to remove from the water and transfer to the ice bath, if applicable. Transfer to a serving bowl. Repeat with the remaining tang yuan.
11. Pour the chilled brown sugar ginger syrup over the tang yuan and serve immediately.
Enjoy your Glutinous Rice Balls (Tang Yuan)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Moana-Inspired Cookie Pizza? | Here's a recipe for Moana-Inspired Cookie Pizza:
Ingredients:
• nonstick cooking spray, for greasing
• 1/2 small pineapple, cored, cut in 1/2 in (1.24 cm) rounds and quartered
• 4 tablespoons demerara sugar, divided
• 6 oz cream cheese
• 2 tablespoons heavy cream
• 2 tablespoons granulated sugar
• 1/4 teaspoon blue spirulina powder
• 16 oz sugar cookie dough
• 1 tablespoon dark green royal icing
• 1 teaspoon light green royal icing
• 1/4 cup white chocolate chip
• 1/4 teaspoon coconut oil
• 2 tablespoons unsalted butter, melted
• 1/2 cup shredded coconut, toasted
• 2 tablespoons roasted macadamia nuts, roughly chopped
• 3 edible orchids
Instructions:
1. Preheat the oven to 425°F (220°C). Line a baking sheet with a nonstick baking mat or parchment paper greased with nonstick spray.
2. Arrange the pineapple slices on the prepared baking sheet and sprinkle with 2 tablespoons of demerara sugar. Roast the pineapple for 15 minutes. Remove from the oven and flip the pineapple slices over, then sprinkle with the remaining 2 tablespoons of demerara sugar. Return to the oven for 10 minutes more, until the pineapple is beginning to caramelize, but not brown. Remove from the oven and let cool until ready to use. Reduce the oven temperature to 350°F (180°C).
3. Add the cream cheese, heavy cream, granulated sugar, and spirulina to the food processor. Process until smooth and homogenous in color, about 1 minute, scraping down the sides as necessary. Transfer to a medium bowl and refrigerate until ready to use.
4. Reserve 11/2 teaspoons of sugar cookie dough, then roll the remaining dough between 2 pieces of parchment paper into a 1/4-inch-thick disc. Transfer the dough disc to the bottom of a 12-inch springform pan, then secure the ring. Bake the large cookie for 18–20 minutes, until golden brown.
5. Line a small baking sheet with parchment paper. Shape the reserved cookie dough into a flat 2 x 11/2-inch oval on the baking sheet. Bake for 10–12 minutes, until golden brown on the bottom. Remove from the oven and let both cookies cool completely.
6. Pipe the dark green royal icing over the small cookie, spreading evenly. Let dry completely, 10 minutes. Once dry, pipe the light green royal icing on top in the shape of a wave/swirl.
7. In a small, microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until the chips are just beginning to soften and melt. Stir with a small rubber spatula until smooth. Transfer to a small piping bag and cut an opening 1/4 inch from the tip.
8. Remove the springform ring and transfer the large round cookie to a cutting board or serving platter. Using an offset spatula, spread the cream cheese mixture across the center of the cookie crust, leaving a 1-inch border around the edges.
9. Using a pastry brush, brush the edges of the cookie crust with the melted butter. Sprinkle the toasted coconut around the edges. It’s okay if some of the sand gets on the cream cheese; it should look like the shores of the beach. Arrange the caramelized pineapple on top, leaving a space in the center for the small cookie. Drizzle the melted white chocolate in a swirl around the pizza. Place the small cookie on the center of the pizza. Top with the macadamia nuts and orchids.
10. Slice into wedges and serve immediately.
Enjoy your Moana-Inspired Cookie Pizza! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Eggless Double Fudge Brownies? | Here's a recipe for Eggless Double Fudge Brownies:
Ingredients:
• 1/2 cup chocolate
• 1/4 cup butter
• 1/4 cup condensed milk
• 1/2 cup milk
• 3/4 cup flour
• 1/2 cup sugar
• 3 tablespoons cocoa powder
• 1/4 teaspoon baking powder
• 1/4 cup oil
• 1 teaspoon vanilla
• 1/2 cup chocolate chunks
Instructions:
1. Melt the chocolate and butter together in a double boiler.
2. Cool, then add condensed milk, milk, oil and vanilla.
3. In a separate bowl, add flour, sugar, cocoa powder and baking powder.
4. Sift dry ingredients into wet ingredients and mix.
5. Add the chocolate and bake for 30 min at 175°C.
6. Cut and serve.
Enjoy your Eggless Double Fudge Brownies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Chocolate Covered Strawberries: Sugar Storm. | Here's a recipe for Chocolate Covered Strawberries: Sugar Storm:
Ingredients:
• 12 oz Great Value® Milk Chocolate Chips
• 2 tablespoons coconut oil
• 24 strawberries
• 1/3 cup crushed nuts
• caramel sauce, for drizzling
• 3 oz Great Value® Mini Sugar Pearls
Instructions:
1. Line a baking sheet with parchment paper.
2. In a medium microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals until completely melted.
3. Dip the strawberries in the melted chocolate to completely coat, leaving only the green tops bare. Lay the coated strawberries on the prepared baking sheet.
4. Sprinkle each strawberry with crushed nuts, drizzle with caramel sauce, and finish with sugar pearls.
5. Refrigerate until set, about 30 minutes.
Enjoy your Chocolate Covered Strawberries: Sugar Storm! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Birthday Cake Baked Oats? | Here's a recipe for Birthday Cake Baked Oats:
Ingredients:
• 1/4 cup rolled oats
• 1/2 cup milk
• 1/4 cup banana, mashed
• 1/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 2 teaspoons sprinkles
Instructions:
1. Preheat the oven to 175 ’C
2. Place the oats and milk in a bowl and microwave for 1 minute
3. Add the oat mixture, banana, yoghurt and vanilla to a blender and blend until smooth
4. Pour into an oven safe dish and add the sprinkles on top
5. Bake for 18-20 minutes. Serve warm.
Enjoy your Birthday Cake Baked Oats! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sweet Corn Cookies? | Here's a recipe for Sweet Corn Cookies:
Ingredients:
• 2 sticks unsalted butter, room temperature
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 3/4 cup freeze dried corn
Instructions:
1. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3–5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5–7 minutes more, until light and fluffy.
3. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
4. Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
5. Use a rubber spatula fold in the freeze-dried corn.
6. Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30–60 minutes.
7. Preheat the oven to 350°F (180°C).
8. Bake the chilled cookies until golden around the edges, but still soft in the centers, 18–20 minutes.
Enjoy your Sweet Corn Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Fruit Tart. | Here's a recipe for Fruit Tart:
Ingredients:
• 1 stick unsalted butter, at room temperature
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 1/4 cups all purpose flour
• 1 egg yolk
• nonstick cooking spray, with flour
• 3 tablespoons cornstarch
• 1 large egg
• 2 large egg yolks
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons vanilla extract
• 4 cups fresh mixed berries
• 1/4 teaspoon apricot jam
Instructions:
1. In a stand mixer fitted with a paddle attachment, cream the butter, sugar, and salt on medium speed until pale and creamy, about 2 minutes. Once combined, add flour and mix on low for 30 seconds. Then, add the egg yolk and mix on low speed for an additional 30 seconds.
2. Lightly knead the dough into a ball. Then, press it into a 6-inch disk, wrap it tightly in plastic wrap, and let it rest in the refrigerator for about 30 minutes.
3. Lightly spray a 9-inch pie shell with nonstick cooking spray and place the chilled dough inside the pan.
4. Pinch off pieces of dough and press them against the sides of the pan to reach the top. Cover with plastic wrap and place in the freezer for at least 30 minutes to chill.
5. Preheat the oven to 350°F and bake the dough for 23 to 26 minutes, or until lightly golden.
6. To make the filling, heat the milk in a medium pot until just boiling. Then, remove the pot from the heat.
7. While the milk is cooling but still warm to the touch, in a separate bowl, whisk together the sugar, egg, egg yolks, and cornstarch. Then, once combined, add a cup of the hot milk into the egg mixture, whisking constantly to avoid curdling.
8. Return the pot to the heat and cook over medium heat, whisking until the cream thickens, about 2 minutes. Then, stir in the butter and vanilla and cook one minute more, whisking constantly.
9. Chill until cold (roughly for a few hours in a bow), covered.
10. To glaze the fruit, in a small saucepan, heat the apricot jam with 1 tablespoon of water over medium heat, whisking, until thin.
11. Assemble the tart with the filling, fruit and glaze over the fruit. Serve.
Enjoy your Fruit Tart! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Mocha Cake With Chocolate Ganache? | Here's a recipe for Mocha Cake With Chocolate Ganache:
Ingredients:
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 3/4 cup butter, softened
• 3 eggs
• 1/4 teaspoon salt
• 1/4 tablespoon vanilla extract
• 1/2 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/3 cup cocoa powder
• 1 1/4 cups flour
• 1 1/2 cups bittersweet dark chocolate, divide into two parts
• 1/4 cup cream
• 1/2 cup milk
• 1 teaspoon instant coffee
• 1 teaspoon cane sugar
Instructions:
1. For the chocolate ganache: Melt the chocolate and cream together in a double boiler. Stir until thoroughly combined, then chill in the refrigerator for at least an hour. On a double boiler, place one part of chocolate and cream.
2. For the sponge cake, first preheat your oven to 180°C.
3. Cream together the sugar, brown sugar, and butter until the mixture is light and fluffy. Then, set the butter-sugar mixture aside and mix together the vanilla and eggs.
4. Get your butter-sugar mixture and slowly add in the vanilla-egg mixture. (Make sure to do it slowly to prevent the fat and water from separating).
5. Sift in the flour, cocoa powder, salt, baking soda, and baking powder into the mixture and fold it in.
6. Halfway through mixing, add in the remaining chocolate (chopped) and stir until there are no more flour pockets.
7. On a buttered pan lined with parchment paper, pour in the batter, ensuring that it is spread evenly. Tap on the counter to release air bubbles, then bake for 20-25 minutes.
8. Cool for 30 minutes, at least, once cooked through.
9. For the syrup: mix together the coffee, cane sugar, and milk properly.
10. To assemble, add some syrup to your cake and let it cool for 10 minutes.
11. Pour the chocolate ganache on top of your cake and let it chill again, this time for 30 minutes.
12. Serve.
Enjoy your Mocha Cake With Chocolate Ganache! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Vegan Rose White Chocolate Chip Oats Cookies. | Here's a recipe for Vegan Rose White Chocolate Chip Oats Cookies:
Ingredients:
• 2 cups gluten-free oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup melted coconut oil
• 1 tablespoon rose water
• 1/4 cup coconut sugar
• 1/4 cup pure maple syrup
• 2 flax-eggs, (2 tablespoons ground flax + 6 tbsp water, whisked together, set for 15 minutes)
• 2 tablespoons dried rose petal
• 1 1/2 cups vegan white chocolate chips
Instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
2. Whisk together all of the dry ingredients in a mixing bowl: oat flour, baking soda, baking powder, and salt.
3. In a separate, large mixing bowl, combine the wet ingredients: coconut oil, coconut sugar, maple syrup, flax eggs, and rose water and mix until thoroughly combined.
4. Combine the dry and wet ingredients in a mixing bowl. Whisk until everything is well mixed. Stir in the chocolate chips and rose petals.
5. Cover the cookie dough bowl. Allow to remain at room temperature for 10 minutes to allow the dry mixture to absorb the liquid mixture.
6. Scoop about 2 teaspoons of cookie dough onto the baking sheet lined with parchment paper. Use your palm to softly flatten the cookies into a circular disc, they will not spread while baking. Chocolate chips can be pressed into the tops of the cookies if desired.
7. Bake for 8-10 minutes, or until lightly golden brown and set. With a flat, heatproof spatula, remove the cookies from the baking sheet and set them on a cooling rack to cool. Allow to thoroughly cool and serve.
Enjoy your Vegan Rose White Chocolate Chip Oats Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Lemongrass Sugar Cookies? | Here's a recipe for Lemongrass Sugar Cookies:
Ingredients:
• 1 egg
• 1 egg yolk
• 2 1/4 cups flour
• 1 tablespoon milk
• 1 cup sugar
• 1 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla
• 2 teaspoons lemongrass paste
Instructions:
1. Combine all ingredients into the bowl of a heavy duty stand mixer. Mix on low speed, scraping along the side of the bowl constantly.
2. Once dough is thoroughly mixed, wrap it in plastic and chill the dough for an hour, and up to 2 days.
3. When you are ready to bake, preheat the oven to 350°F.
4. Roll the dough out until 1/2-inch thick and cut into desired shapes. Bake for 10-12 minutes.
5. Transfer to a rack immediately after taking them out of the oven. Decorate as desired and serve.
Enjoy your Lemongrass Sugar Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for White Chocolate Almond Cookies? | Here's a recipe for White Chocolate Almond Cookies:
Ingredients:
• 1 2/3 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cornstarch, corn flour
• 1/2 teaspoon kosher salt
• 10 tablespoons butter, melted and cooled
• 2/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, @ room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup whole almonds, (lightly toasted, and chopped)
• 1/2 cup almond, slivered - lightly toasted, and roughly chopped
• 2/3 cup white chocolate chip, white chocolate chunks, or white baking chips
Instructions:
1. Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
2. In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
3. Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
4. Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
5. Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
6. Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
7. Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
8. Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container
Enjoy your White Chocolate Almond Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Ube Cake? | Here's a recipe for Ube Cake:
Ingredients:
• 4 egg yolks
• 8 fl oz ube puree
• 4 fl oz coconut cream
• 1 teaspoon ube extract
• 1/2 cup white granulated sugar
• 1/4 tablespoon salt
• 4 fl oz carbonated water
• 2 cups cake flour
• 1 tablespoon baking powder
MERINGUE
• 1/2 tablespoon cream of tartar
• 10 egg whites
• 1/2 cup white granulated sugar
WATER BATH
• boiling water
FROSTING AND ASSEMBLY
• 2 1/2 cups unsalted butter, sotened and room temperature
• 5 1/2 cups powdered sugar
• 2 fl oz coconut cream
• ube extract, optional
• 3 fl oz macapuno coconut string jam
Instructions:
1. Preheat the oven to 350 °F.
2. Cut out parchment paper to line each cake pan.
3. In a mixing bowl, whisk together the egg yolks, ube puree, coconut cream, and ube extract. Pour the sugar and salt and whisk until they dissolve. Carefully pour in the carbonated water and whisk until incorporated.
4. Sift the cake flour and baking powder into the mixing bowl with the liquid. Whisk together until there are no lumps.
5. MERINGUE: In a stand mixer, add the cream of tartar and all the egg whites. Turn on to your stand mixer to level 8 for about 2 minutes. Add half of the sugar and continue to beat for another one minute, then add the rest of the sugar.
6. Continue to beat the egg whites for about 5-7 minutes total or until you have stiff peaks. You can test this by turning off your stand mixer, unhooking the whisk attachment, and turning it upside down to see if the peaks keep their shape.
7. BAKING: Using a spatula, take about 1/4 of the meringue and add it into the cake batter. Use a whisk to dilute the thickness of the cake batter with the meringue until it’s completely incorporated. Then use the spatula to add the rest of the meringue into the diluted batter. Use a very soft folding method to combine the meringue and batter by holding your spatula like a knife, slicing it down the middle of the bowl, and folding the batter over the left side of the bowl (or right side if you are left-handed).
8. Keep rotating the bowl slightly before each fold until your meringue and cake and batter are combined. Divide batter between the two pans, then slightly tap them on the counter to remove any excess bubbles. Place your cake pans on a large sheet pan and place them on the middle rack of your oven. Pour boiling water in the sheet pan for the water bath or “bain marie” and stop at about 1/2 inch from the bottom of the pan. Check on the water levels for the bain marie every 15 minutes. Bake the cake for approximately 30-45 minutes or until it’s firm in the center. After 30 minutes, test the cake with a toothpick or cake tester by poking it in the middle. The toothpick should come out smoothly and clean—if it doesn’t, keep baking and testing every few 5 minutes until it does.
9. Remove the cakes and immediately turn them upside down on top of a wire rack without releasing them from the pan. Leave on the counter until they are cool to the touch. Cooling upside prevents the cake from deflating.
10. FROSTING:
11. In a stand mixer, add the softened butter and whip on level 8 for about 5 minutes or until it turns into a light and airy texture. Make sure to scrape down the sides every so often to make sure all the butter gets aerated.
12. Lower the level to 6. Sift the powdered sugar and add half the sugar into the stand mixer. Whisk for two minutes. Scrape the sides if necessary.
13. Add the other half of the sugar and whisk for another two minutes to make sure all of the sugar is incorporated. Scrape the sides if necessary.
14. Add the coconut cream and increase to level 8. Whisk for one last minute. Add ube extract as desired and whisk again.
15. ASSEMBLY:
16. Run a knife along the sides of the cake to release the cake from the pans. Remove the parchment paper from the bottom of each cake, and place them back onto the rack.
17. Place one cake on a plate (or cake stand) and add some of the frosting on the top. Spoon the macapuno on top of the frosting and add the top layer of cake. Add the 2nd layer of cake on top and if necessary, trim your cakes so they match in size and so it's flat on top. Frost the cake with the leftover frosting.
18. Serve immediately or allow to chill in the fridge until it’s time to serve.
Enjoy your Ube Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Whole Wheat Flour Chocolate Chip Cookies? | Here's a recipe for Whole Wheat Flour Chocolate Chip Cookies:
Ingredients:
• 1 cup whole wheat flour
• 1 cup powdered sugar
• 1/2 cup unsalted butter
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 3 tablespoons chocolate chips
• 4 drops vanilla essense
• 2 tablespoons milk, optional
Instructions:
1. Cream butter and sugar together in a bowl, whisking until soft and fluffy. Then, add wheat flour, baking soda, baking powder & vanilla essence to the mixture.
2. Mix until well combined, then add chocolate chips, mix, and knead into a dough ball. Add milk if required.
3. Refrigerate dough for 30 minutes and preheat the oven to 350ºF.
4. Retrieve dough and portion out into individual, 2 tbsp balls. Place on baking sheet lined with parchment paper and flatten balls to give a cookie shape.
5. Bake for 15 minutes, then take out and let cool.
6. Serve.
Enjoy your Whole Wheat Flour Chocolate Chip Cookies! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Sri Lankan Bibikkan? | Here's a recipe for Sri Lankan Bibikkan:
Ingredients:
• 1 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon whole fennel seeds
• 3 whole green cardamom pods
• 3 whole cloves
• 3 oz kithul jaggery, (about ½ cup packed), shaved or chopped
• 1 3/4 cups coconut treacle, or kithul treacle, divided
• 3 1/2 cups freshly shredded coconut, drained
• 1/2 teaspoon kosher salt
• 2 teaspoons vanilla extract
• 1 lime, zested
• 10 oz pitted dates, roughly chopped into 1/4 in (6 mm) pieces
• 2 oz raisin
• 2 oz crystallized ginger, finely chopped
• 3 oz raw cashews, roughly chopped into 1/4 in (6 mm) pieces
• 1/2 cup semolina
• 16 halves raw cashews, optional
Instructions:
1. Preheat the oven to 325°F (160°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
2. Sift the flour and baking powder together into a medium bowl.
3. In a medium skillet over medium heat, dry toast the fennel seeds, cardamom pods, and cloves until the fennel seeds start to brown. Transfer the spices to a mortar and pestle and grind into a powder. Discard the outer shell of the cardamom pods.
4. Heat a large, high-walled pan over medium heat. Add the kithul jaggery and 11/2 cups of coconut treacle. Stir until the jaggery dissolves and combines with the treacle, 8-10 minutes. Add the shredded coconut, mix well, and cook for 3–4 minutes, or until the treacle starts to simmer.
5. Remove the pan from the heat. Add the lime zest, salt, vanilla, dates, raisins, ginger, cashews, and ground spices. Mix well to combine. Add the semolina, a little at a time, and mix well to incorporate. Let the mixture cool for 10 minutes.
6. Add the flour and baking powder mixture, a little at a time, and mix well to combine.
7. Transfer the mixture to the prepared baking dish and spread evenly with a spatula.
8. Bake the cake for 50 minutes, until golden brown on the top.
9. Remove the pan from the oven and reduce the oven temperature to 300°F (150°C). Pour the remaining 1/4 cup of coconut treacle over the cake and spread with a pastry brush. Arrange the cashew halves, if using, on the top.
10. Return the cake to the oven and bake for 20–30 minutes, until a toothpick inserted into the center comes out with a few fudgy crumbs attached.
11. Let the bibikkan cool to room temperature, then cut into 16 squares and transfer to an airtight container and store at room temperature for 1–2 days before serving for the best flavor.
Enjoy your Sri Lankan Bibikkan! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Nutella Tiramisu Cakes. | Here's a recipe for Nutella Tiramisu Cakes:
Ingredients:
For the Cakes:
• 1 cup all purpose flour
• 1/4 cup sugar
• 6 tablespoons nutella
• 2 eggs
• 3 tablespoons whole milk
• 1 tablespoon cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon pure vanilla extract
For the Filling:
• 1 1/2 cups Nutella hazelnut spread
• 8 oz mascarpone cheese
• 8 oz heavy cream, whipped
• 1/4 cup powdered sugar
For the Espresso Soak:
• 1/3 cup espresso
• 2 tablespoons hazelnut liqueur
• 2 tablespoons coffee liqueur
Topping:
• 1 tablespoon cocoa powder
Instructions:
1. For the Cakes:
2. Preheat the oven to 350°F and place six cupcake liners into a cupcake pan. Set aside.
3. Whisk flour, cocoa powder, and baking soda together in a mixing bowl and set aside. In a separate bowl whisk eggs, milk and vanilla extract together and set aside.
4. Place the Nutella hazelnut spread and sugar into the bowl of a high speed electric mixer. Whip together until smooth with the whisk attachment.
5. Set the speed on low and slowly pour in the egg mixture, continue to mix, scraping the sides as needed.
6. Slowly add the flour mixture and continue mixing until combined, scraping the sides as needed.
7. Transfer the batter into the lined cupcake pan and bake for 20-22 minutes or until the toothpick comes out clean.
8. Let cool completely before assembling.
9. For the Filling:
10. Place Nutella into a pastry bag.
11. Whip the heavy cream, mascarpone cheese and powdered sugar until you reach a thick frosting consistency. Place cream into a pastry bag and set aside.
12. For the Espresso Soak:
13. Mix together the espresso, hazelnut and coffee liqueurs.
14. To Assemble the Nutella Tiramisu Cakes:
15. Cut each cake into three slices. Then, brush each slice generously with the espresso soak.
16. Pipe equal amounts of Nutella and mascarpone cream to the bottom slice. Add the middle layer and repeat. Add the top layer of cake and frost with mascarpone cream and sprinkle with shaved chocolate or dust with cocoa powder.
Enjoy your Nutella Tiramisu Cakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Vanilla Sponge Cake? | Here's a recipe for Vanilla Sponge Cake:
Ingredients:
• 1 cup caster sugar
• 1 cup margarine
• 2 teaspoons vanilla
• 3 eggs
• 1/4 cup milk
• 2 cups self raising flour
• 1 teaspoon baking powder
• salt, pinch
Instructions:
1. Preheat the oven to 170°C (350°F).
2. Cream together sugar and butter until smooth and airy. Then, add vanilla and 1 egg and beat well. Once mixed, add remaining eggs and beat until combined and smooth.
3. Add milk and mix. Combine, then sift in 100g flour and fold in.
4. Once combined, fold in remaining flour, baking powder, and salt. Mix well.
5. Grease 2 small cake tins with oil or butter and fill with batter.
6. Bake for 15 minutes or until an inserted toothpick comes out clean.
7. Cool on a wire rack.
8. Assemble and decorate as desired. Serve.
Enjoy your Vanilla Sponge Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Butterfinger Bits Cookie? | Here's a recipe for Butterfinger Bits Cookie:
Ingredients:
• 1/2 cup butter, softened
• 1 cup brown sugar
• 3 tablespoons sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/4 cups flour
• 1 bag butterfinger bits, as much as you desire
Instructions:
1. Cream butter with the sugars until fluffy. Then, beat in the egg and vanilla.
2. Add the dry ingredients and beat into the butter mixture.
3. Stir in Butterfinger bits. Then, refrigerate the dough for 4 hours.
4. Bake at 375°F for 8-10 min.
5. Serve warm.
Enjoy your Butterfinger Bits Cookie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Easy Chocolate Mousse? | Here's a recipe for Easy Chocolate Mousse:
Ingredients:
• 2 egg whites
• 1 1/2 dark chocolate bars, thinly chopped
• 2 cups heavy whipping cream
• strawberry, for garnish
Instructions:
1. Add chocolate and heavy cream into a small bowl and melt, stirring every 20 seconds.
2. In a separate bowl, beat egg whites, sugar, and the remaining heavy cream with a hand mixer until soft peaks form. Add chocolate and mix well.
3. Transfer mixture into a piping bag and pipe into jar, bowl, or glass of choice.
4. Refrigerate for 3-4 hours.
5. Garnish with fresh strawberries and serve.
Enjoy your Easy Chocolate Mousse! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Lotus Biscoff Cupcakes. | Here's a recipe for Lotus Biscoff Cupcakes:
Ingredients:
For the cakes:
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/2 cup lotus biscoff, speculoos spread
• 1/2 cup self-raising flour
• 12 lotus biscuits, finely ground
• 3 eggs
• 1 teaspoon baking powder
For the buttercream:
• 1/2 cup lotus biscoff spread
• 1/2 cup butter
• 1/2 cup icing sugar
• milk, a little
Instructions:
1. Preheat your oven to 160°C and line a muffin tin with 12 cupcake liners.
2. Beat cake ingredients together in a bowl until fully combined. Then, fill cupcake liners.
3. Bake cupcakes for 20 minutes. Then, let cool for 45 minutes.
4. While cupcakes are cooling, prepare icing by beating Lotus Biscoff spread with butter. Then, add the icing sugar a tablespoon at a time, making sure that it is fully combined before adding the next tablespoon.
5. Pipe buttercream onto cooled cupcakes and serve.
Enjoy your Lotus Biscoff Cupcakes! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Apple Beet Smash Cake? | Here's a recipe for Apple Beet Smash Cake:
Ingredients:
• 2 shredded beets
• 1/3 cup applesauce
• 1 banana, small
• 1/3 cup coconut sugar, optional
• 1/3 cup oat milk
• 3 teaspoons apple cider vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon salt
Instructions:
1. Preheat the oven to 350°F.
2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
3. Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
4. Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
5. In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
6. Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
7. Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
8. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
9. Cool and serve!
Enjoy your Apple Beet Smash Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Date Night Babka? | Here's a recipe for Date Night Babka:
Ingredients:
Babka Dough:
• 1 1/3 cups water, (may need up to an additional 1/3 cup water if dough appears too dry)
• 1/3 cup canola oil
• 4 large egg yolks
• 2 teaspoons table salt
• 3 3/4 cups bread flour
• 1/2 cup dark cocoa powder
• 1 packet instant chocolate pudding
• 1/2 cup sugar
• 1 1/2 tablespoons vanilla
• 2 teaspoons instant espresso
• 1 tablespoon instant bread machine yeast
Filling:
• 1 container date paste
• 2 teaspoons cinnamon
Topping:
• 1 egg yolk
• 1 teaspoon water
Instructions:
1. Combine all the ingredients in a large bowl, turn out onto a floured board and knead well for 5 minutes. Allow to rise in a large bowl in a dark place, covered with plastic wrap or a towel for 1 1/2 hours.
2. Be sure to check that the dough is the right consistency (not too sticky but not too dry; should be able to hold a shape) adding flour or water, one tablespoon at a time as necessary.
3. When the dough cycle is complete, remove dough from the bread machine and divide into 2 equal portions. On a floured surface, roll one of the portions into a rope, and using a rolling pin, roll it into a rectangle approximately 12 inches long and 10 inches wide.
4. Spread a thin layer of date paste (approximately 3-4 tablespoons) on the rectangle, being sure to leave around 1/2 an inch border all around the edge. Sprinkle 1 teaspoon of cinnamon over the paste. Starting with the long edge of the dough, gently but tightly roll the dough up to the end.
5. Using a sharp knife, cut the strand in half the long way (freezing the dough for 10 minutes prior to this will make slicing easier).
6. Lay the halves next to each other, cut side up, and lift one side over the next, twisting the two together. When completed, start on one side of the twist and slowly roll it until it reaches the end, creating a spiral. When you reach the end, tuck the tip under the spiral to complete the circle. Place on a parchment-lined cookie sheet.
7. Repeat with the other half of the dough.
8. Cover each babka with a towel and let rise for 20-30 minutes in a draft-free place.
9. Preheat the oven to 350 degrees.
10. Beat egg yolk with water and brush over the babka. Bake for approximately 40-45 minutes or until set.
11. Serve warm.
Enjoy your Date Night Babka! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Oreo Ice Cream Pie? | Here's a recipe for Oreo Ice Cream Pie:
Ingredients:
Crust:
• 30 cookies chocolate sandwich cookie
Ice Cream:
• 7 eggs, separated
• 1 1/2 cups sugar
• 7 oz baking chocolate
• 1/2 cup margarine
• 2 teaspoons vanilla sugar
Topping
• 8 oz Kineret Whipped Topping
• 2 tablespoons instant vanilla pudding mix
• 1 tablespoon coffee, diluted in a drop of boiling water
Instructions:
1. For the Crust:
2. Crush sandwich cookies in the food processor until fine crumbs form. Press into the bottom, and up the side of a nine-inch springform pan.
3. Bake at 350’F for 10 minutes and set aside to cool.
4. For the Ice Cream:
5. Beat egg whites and sugar until stiff peaks form. Meanwhile, place chocolate, margarine and vanilla sugar into a double boiler (or the microwave) and stir until melted.
6. Once melted, allow to cool slightly and add the seven yolks, mixing quickly so the yolks shouldn't cook. Mix until well combined.
7. Fold chocolate mixture into the snow and pour over the crust. Freeze.
8. For the Topping:
9. Whip up the dessert topping until soft peaks form.
10. Slowly add coffee and instant vanilla pudding until stiff.
11. Place into a decorating bag with star tip and pipe rosettes on the top of the ice cream pie.
12. Garnish with additional cookies and crumbs.
13. Serve.
Enjoy your Oreo Ice Cream Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Can you tell me how to make Butterfinger Toffee Bark? | Here's a recipe for Butterfinger Toffee Bark:
Ingredients:
• 4 oz saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chip
• 3/4 crushed Butterfinger
Instructions:
1. Preheat the oven to 400 °F.
2. Line cookie sheet with saltine crackers in a single layer.
3. In a saucepan, combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely.
4. Bake at 400 °F for 5 to 6 minutes. Remove from the oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with crushed Butterfinger.
5. Cool completely, break into pieces and serve.
Enjoy your Butterfinger Toffee Bark! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Chocolate Tart Truffles. | Here's a recipe for Chocolate Tart Truffles:
Ingredients:
• 10 chocolate biscuits
• 1/2 cup condensed milk
• sprinkles
Instructions:
1. Crush all the biscuits and add 1 tablespoon condensed milk and mix. Then, keep on adding condensed milk till it forms a dough.
2. Form the dough into small balls and freeze them for 1 hour.
3. Once frozen, dip each ball into the remaining condensed milk and cover in sprinkles. Repeat until all truffles are covered.
4. Freeze for an hour, then serve.
Enjoy your Chocolate Tart Truffles! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I prepare Persian Napoleon? | Here's a recipe for Persian Napoleon:
Ingredients:
• 3 sheets puff pastry
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 teaspoons rose water
• 3 cups heavy cream
Instructions:
1. Preheat the oven to 400°C.
2. Make holes in the puff pastry sheets with a fork and place in the oven until the puff pastry is golden brown.
3. To make the cream, mix the heavy cream with the rose water and vanilla extract, then add the sugar. Whip until cream forms soft peaks.
4. Cut sheets in half to form 6 squares of puff pastry. Cover all (except one) with cream. Meanwhile, crumble the sixth sheet and set aside.
5. Stack one sheet on top of the other until you have 5 layers. Top with crumbled puff pastry, crushed pistachios, and dried roses.
6. Slice and serve.
Enjoy your Persian Napoleon! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you know how to make Gingerbread Cinnamon Rolls? | Here's a recipe for Gingerbread Cinnamon Rolls:
Ingredients:
Dough
• 2 cups all purpose flour
• 1 1/2 cups whole wheat flour
• 1/2 cup granulated sugar
• 2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground ginger
• 4 large eggs
• 2 sticks unsalted butter, melted
• 1/3 cup whole milk
• 1 tablespoon molasses
Filling
• 1 stick unsalted butter, softened
• 1/2 cup light brown sugar
• 1 tablespoon molasses
• 2 teaspoons McCormick® ground ginger
• 1 teaspoon McCormick® Ground Cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon McCormick® Ground Cloves
• 1/2 teaspoon McCormick® five-spice powder
• 1/4 teaspoon kosher salt
Icing
• 4 oz cream cheese
• 1/2 stick unsalted butter, softened
• 1/4 teaspoon kosher salt
• 1 1/2 cups powdered sugar
• 1/2 cup gingersnaps, crushed
Instructions:
1. Make the dough: In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, yeast, salt, and ground ginger.
2. In the bowl of a stand mixer fitted with the dough hook, combine the eggs, butter, milk, and molasses. Mix on medium-low speed to combine. Add the flour mixture and mix on medium speed until a shaggy mass forms. Reduce the speed to medium-low and continue mixing until the dough begins to climb the hook, about 15 minutes. The dough will be very wet, but it will come together as it rests. Cover the bowl with plastic wrap or a kitchen towel and let rest in a warm place until doubled in size, about 2 hours.
3. Lightly wet your hands and gently punch down the dough (wetting your hands will help prevent the dough from sticking when you punch it down). Cover the bowl again and transfer to the refrigerator so the dough can stiffen, at least 1 hour, or up to overnight.
4. Make the filling: In a medium bowl, combine the butter, brown sugar, molasses, ginger, cinnamon, nutmeg, cloves, five-spice, and salt. Use a fork to mash together until smooth.
5. Turn the dough out onto a lightly floured surface and roll out to 1/4-inch-thick rectangle. Spread the filling across the dough, all the way to the edges. Starting from a long end, roll the dough into a log. Trim the ends, then slice the log crosswise into 8 pieces.
6. Place the rolls in a 9-inch round springform pan. Cover with a kitchen towel and let proof in a warm place until doubled in size, about 2 hours.
7. Preheat the oven to 350°F (180°C).
8. Uncover the buns and bake until golden brown and cooked through, about 30 minutes. Remove from the oven and let cool slightly.
9. Make the icing: In a large bowl with an electric hand mixer (or in the bowl of a stand mixer fitted with the whisk attachment), cream together the cream cheese, butter, and salt on medium speed until smooth, about 1 minute. Add the powdered sugar and continue mixing until creamy, about 1 minute.
10. Spread the icing over the cinnamon rolls and sprinkle the crushed gingersnap cookies on top.
Enjoy your Gingerbread Cinnamon Rolls! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I go about making Banana Pudding Tart? | Here's a recipe for Banana Pudding Tart:
Ingredients:
• 3/4 box Nila Wafers
• 5 tablespoons butter, softened
• 5 bananas, roasted
• 1 can sweetened condensed milk
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1/4 cup light brown sugar
• 2 eggs
• 3 egg yolks
• whipped cream, optional
Instructions:
1. Preheat the oven to 350°F.
2. Crust: In a food processor, pulse Nilla Wafers until crumbly. Add softened butter and Nilla Wafer crumbs to a large bowl, and thoroughly mix by hand until well incorporated. Using a 9.5 - 10 inch tart pan, press mixture into the bottom of the pan, and along the sides to form a crust. Place in the refrigerator to chill while preparing the bananas.
3. Filling: Cover a sheet pan with parchment or foil and roast bananas, 25 - 30 minutes, uncovered. Let bananas rest and cool, about 15 minutes. Once cooled, in a mixing bowl, peel and add bananas to the bowl, along with the sweetened condensed milk, brown sugar, cinnamon, nutmeg, eggs, and egg yolks. Using a mixer, mix until thoroughly combined, about 1 minute. Remove pie crust from the refrigerator. Pour filling into chilled pie crust. Using a covered sheet pan, place the tart pan on a baking sheet and bake for 30 minutes, or until filling is set.
4. Cool at room temperature, at least one hour. For a decorative touch, immediately before serving, add whipped cream or meringue on top. Or, serve a side of whipped cream with each slice.
Enjoy your Banana Pudding Tart! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Salted Caramel Dark Chocolate Mousse? | Here's a recipe for Salted Caramel Dark Chocolate Mousse:
Ingredients:
Chocolate Mousse
• 2/3 cup cocoa dark chocolate, chopped
• 3 large egg whites
• 1/4 cup granulated sugar
• 1 3/4 cups heavy cream, chilled
Salted Caramel
• 1/2 cup granulated sugar
• 3 tablespoons unsalted butter, cubed, room temperature
• 1/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon flaky sea salt
For Garnish
• whipped cream
• dark chocolate, shaved - optional
Instructions:
1. Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
2. Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10–12 minutes. Add the butter and whisk until incorporated, 1–2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
3. Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1–2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5–6 minutes.
4. In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4–5 minutes.
5. Add 1/4 cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1–2 hours, until set.
6. To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.
Enjoy your Salted Caramel Dark Chocolate Mousse! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Hazelnut Peanut Butter Marshmallow Squares. | Here's a recipe for Hazelnut Peanut Butter Marshmallow Squares:
Ingredients:
• 3 cups mini marshmallows
• 1 cup hazelnut spread
• 1 package peanut butter chips
• 1 tablespoon margarine
Instructions:
1. Mix hazelnut spread, chips and margarine in a medium sized saucepan on low-medium heat till chips are melted and ingredients combine smoothly.
2. Remove from heat and add marshmallows until covered.
3. Pour mixture into a greased 8 x 8 pan and refrigerate for 2 hours.
4. Cut into squares when chilled and serve.
Enjoy your Hazelnut Peanut Butter Marshmallow Squares! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Do you have a recipe for Quick & Easy Homemade Cupcake Recipe - Vanilla & Red Velvet? | Here's a recipe for Quick & Easy Homemade Cupcake Recipe - Vanilla & Red Velvet:
Ingredients:
• 1 1/4 cups all purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup plain yogurt
• red velvet cake
• 2 tablespoons cocoa powder
• red food coloring, as needed
• tutti frutti
• jujubes candy, as per taste
Instructions:
1. Preheat the oven to 350°F and line a cupcake/muffin pan with cupcake liners.
2. Mix dry ingredients together in a bowl. Then, add vanilla and buttermilk.
3. Add eggs one at a time, beating well with each addition then scrape down the bowl.
4. Scrape down the bowl as needed and beat until just combined and smooth.
5. Divide the batter evenly into a 12-count lined muffin or cupcake pan, filling 2/3 full.
6. Bake for 20-23 minutes at 350 °F, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack and cool to room temperature before frosting.
Enjoy your Quick & Easy Homemade Cupcake Recipe - Vanilla & Red Velvet! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Gulab Jamun Tiramisu As Made By Chef Obi? | Here's a recipe for Gulab Jamun Tiramisu As Made By Chef Obi:
Ingredients:
Tirragulla
• 1 cup heavy cream
• 1 teaspoon ground cardamom
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 teaspoon vanilla essense
• 1 cup mascarpone
• 2 cups espresso
• 2 oz coffee liqueur
Gulab Jamun
• 2 cups granulated sugar
• 2 teaspoons ground cardamom
• 2 cups water
• 1 teaspoon rose water
• 1 cup milk powder
• 1/4 cup all purpose flour, plus more as needed
• 1 teaspoon baking soda
• 3 teaspoons ghee
• 3 tablespoons yogurt, plus more as needed
• 4 qt neutral oil, for frying
Assembly
• unsweetened cocoa powder
• pistachio, finely crushed
Special Equipment
• 4 martini glasses
Instructions:
1. Make the tirragulla: In a large bowl, use an electric mixer on medium speed to beat the heavy cream and cardamom until stiff peaks form, about 2 minutes.
2. Fill a large pot with a couple inches of water and bring to a simmer. Set a separate large heatproof bowl on top, making sure the water is not touching the bottom of the bowl, and add the egg yolks, sugar, and vanilla. Cook, whisking constantly, until thickened and pale, about 6 minutes. Remove the bowl from the pot.
3. In a separate large bowl, whisk the mascarpone until fluffy, 2–3 minutes. Add the egg mixture to the mascarpone and use a rubber spatula to gently fold until incorporated.
4. Add the mascarpone mixture to the whipped cream and fold until smooth. Transfer the mixture to a large piping bag and refrigerate until ready to use.
5. In a medium bowl, stir together the espresso and coffee liqueur. Cover and refrigerate until ready to use.
6. Make the gulab jamun: In a small saucepan over medium heat, combine the sugar, cardamom, and water. Bring to a boil and cook until thickened, about 7 minutes. Remove from the heat and stir in the rose water. Cover and set aside while you make the dough.
7. In a medium bowl, stir together the milk powder, flour, baking soda, ghee, and yogurt until a ball of dough forms, using your hands to bring together. If the dough feels too dry, add a bit more yogurt. If the dough feels too sticky, add a little bit more flour.
8. Divide the dough evenly into 12 small balls, being careful not to press the dough or knead it (it is helpful to lightly oil your hands when working with the dough).
9. Heat the oil in a large, heavy-bottomed pot over medium heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet.
10. Working in batches to avoid overcrowding the pot, fry the dough balls in the hot oil until they are golden brown and float to the surface, about 3 minutes. Transfer to the wire rack to drain.
11. Add the gulab jamun to the syrup and toss to coat. Let the gulab jamun rest in the syrup for at least 2 hours, or up to overnight, then remove from the syrup and set on a baking sheet until ready to use.
12. Assemble the tiramisu: Slice the gulab jamun in half and dip in the espresso mixture, then remove and squeeze out some of the excess liquid. Return to the baking sheet and let sit for 1 hour at room temperature.
13. Pipe some of the tirragulla into a large martini glass and top with some of the soaked galub jamun. Use a small sifter to dust the top with the cocoa powder. Repeat to make another layer and finish with a final layer of tiragulla. Dust the top with cocoa powder and finely crushed pistachios. Repeat with the remaining martini glasses.
14. Refrigerate for a few hours before serving.
Enjoy your Gulab Jamun Tiramisu As Made By Chef Obi! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Have you got a recipe for Homemade Horchata No-Churn Ice Cream? | Here's a recipe for Homemade Horchata No-Churn Ice Cream:
Ingredients:
• 2 cups whole milk
• 2 cups Homemade Horchata
• 1 can sweetened condensed milk
• 2 large egg yolks
• whole cinnamon stick, for garnish - optional
• ground cinnamon, for topping
Instructions:
1. Prepare a shallow ice bath in a large bowl.
2. Add the milk and horchata to a large, high-walled skillet or saucepan over medium heat. Bring the mixture to a simmer, whisking constantly to make sure it does not burn. Add the sweetened condensed milk and whisk to combine. Reduce the heat to low.
3. Add the egg yolks to a medium bowl. While whisking constantly, slowly ladle the horchata mixture into the eggs to temper the yolks.
4. Slowly pour the egg mixture back into the pan and increase the heat to medium. Continue cooking, whisking constantly, until the mixture becomes thick and creamy, about 5 minutes.
5. Remove the pot from the heat and pour into a clean medium bowl. Place the bowl with the ice cream base in the ice bath, making sure the ice water doesn’t get into the base, and stir until chilled completely, about 20 minutes. Transfer the base to an airtight container, cover, and freeze for at least 2 hours, up to 1 week.
6. Scoop and serve. Garnish with whole cinnamon sticks and sprinkle with ground cinnamon, if desired.
Enjoy your Homemade Horchata No-Churn Ice Cream! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Help me make Mini Cinnamon Muffins. | Here's a recipe for Mini Cinnamon Muffins:
Ingredients:
• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter
• 1 cup milk
• 1 teaspoon cinnamon
• 1/2 cup sugar
Instructions:
1. In a large bowl, mix flour, salt and baking powder and save for later use.
2. In another bowl, beat warm milk and butter until there is no butter in sight. Then, add the milk and butter mixture into the flour mixture and mix together.
3. Add the cinnamon and mix well.
4. Bake for 20 minutes at 230°C.
5. Once done, sprinkle with a mixture of cinnamon and sugar and let cool/harden.
6. Serve.
Enjoy your Mini Cinnamon Muffins! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Spicy Candied Orange Slices? | Here's a recipe for Spicy Candied Orange Slices:
Ingredients:
• 4 cups water, divided
• 2 oranges
• 1 cup ice
• 2 cups granulated sugar
For Coating
• 2 tablespoons sugar
• 1 tablespoon tajin seasoning
Instructions:
1. In a medium pot, bring 2 cups of water to a boil over high heat.
2. Slice the oranges into 1/2-inch-thick rounds.
3. Add the orange slices to the boiling water and cook for 3 minutes.
4. Meanwhile, in a medium bowl, combine the remaining 2 cups of water and the ice.
5. Using a spider or slotted spoon, carefully transfer the orange slices to the ice bath and let cool for 3 minutes.
6. Add the sugar to the pot with the boiling water and stir until the sugar has completely dissolved. Add the orange slices to the syrup. Cook, stirring every couple of minutes, until translucent, 30-40 minutes total.
7. Carefully transfer the orange slices from the syrup onto a wire rack and let dry for at least 12 hours. Any leftover syrup can be cooled, then stored in an airtight container in the refrigerator for up to 6 weeks.
8. Coat the orange slices: On a small plate, combine the sugar and Tajín.
9. Dip the orange slices in the spicy sugar until coated on both sides.
10. Eat the orange slices on their own, or add to your favorite dessert or beverage. Leftover slices will keep in an airtight container in the refrigerator for up to 6 weeks.
Enjoy your Spicy Candied Orange Slices! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I make Apple Custard Streusel Pie? | Here's a recipe for Apple Custard Streusel Pie:
Ingredients:
Crust:
• 2 cups flour
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1/4 cup shortening
Filling:
• 2 tablespoons softened butter
• 3/4 cup sugar
• 1 cup sour cream
• 1/5 cup flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups apple, sliced
• 3/4 cup shredded cheddar cheese
Topping:
• 4 tablespoons softened butter
• 1/2 cup flour
• 1/3 cup brown sugar, firmly packed
Instructions:
1. Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
2. Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
3. Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
4. Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
5. Remove pie from the oven and cool. Serve.
Enjoy your Apple Custard Streusel Pie! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Tell me how to make Homemade Date Donuts (Vegan, Refined Sugar Free, Gluten Free). | Here's a recipe for Homemade Date Donuts (Vegan, Refined Sugar Free, Gluten Free):
Ingredients:
• 10 mejdool dates, pitted
• 1/4 cup tap water
• 1/3 cup peanut butter, or nut butter of choice
• 4 tablespoons cocoa powder
• 2 tablespoons flaxseed meal
• 1/2 teaspoon baking soda
• 1 pinch salt
• topping of your choice, Chocolate/Vegan Chocolate melted in the microwave OR equal parts of Cocoa Powder & Coconut Oil
Instructions:
1. Preheat the oven to 180°C
2. Add the pitted dates, tap water and lemon juice to a food processor or blender. Blitz until a paste forms. You may have to stop to scrape down the edges in between.
3. Add the peanut butter, cocoa powder, flaxseed meal, baking soda and salt. Blitz again until well combined
4. Grease a donut tray or mini cupcake tray with cooking spray. Use a spoon or wet hands to split the dough equally
5. Bake for 15 minutes, then let the donuts sit in a turned off oven for 5 minutes.
6. Let cool, then remove from the tray and top with melted chocolate or a mix of melted coconut oil & cocoa powder
Enjoy your Homemade Date Donuts (Vegan, Refined Sugar Free, Gluten Free)! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Blueberry Cheesecake As Made By Pei Pei Chei Ow? | Here's a recipe for Blueberry Cheesecake As Made By Pei Pei Chei Ow:
Ingredients:
• 1 lb cream cheese, room temperature
• 3/4 cup sugar, divided, plus 1 tablespoon
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 4 cups frozen blueberry, or fresh
• 4 cups whipped cream
• 1/3 cup unsalted butter, melted
• 2 cups graham cracker
• dried rose petal, for garnish
Instructions:
1. Make the filling: Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Whip on medium speed for about 2 minutes, until light and fluffy. Add 3/4 cup sugar, the lemon juice, and vanilla and whip until combined and smooth, about 1 minute. Set aside.
2. Make the blueberry topping: Add the blueberries to a medium pot over medium heat. Cook for 12–15 minutes, stirring occasionally to prevent burning, until the berries break down and thicken. As the berries begin to release their liquid, gently crush with a spoon. Once running the spoon down the center of the pan leaves a line, remove the pot from the heat, transfer the jam to a medium bowl, and cover. Refrigerate for at least 30 minutes, or until ready to use.
3. Fold the whipped cream into the cream cheese mixture with a rubber spatula until just combined.
4. Make the crust: In a large bowl, combine the melted butter, graham cracker crumbs, and remaining tablespoon of sugar. Stir until the mixture resembles coarse, wet sand.
5. Press the graham cracker mixture evenly against the bottom of a loaf pan or individual ring molds. The crust should be about 1/2 inch thick. Transfer to the refrigerator to set for 20 minutes.
6. Spread the filling evenly over the crust, smoothing the top. Spoon the cooled blueberry jam over the filling. Transfer the cheesecake to the refrigerator to set for at least 30 minutes.
7. Garnish the cheesecake with rose petals, then slice and serve.
Enjoy your Blueberry Cheesecake As Made By Pei Pei Chei Ow! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do I cook Citrus Peel Cake? | Here's a recipe for Citrus Peel Cake:
Ingredients:
• cooking oil, olive oil for greasing pan
• 2 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• sugar
• 1 cup citrus peels, cut into ¾-inch pieces, packed
• 2/3 cup olive oil
• 1 cup full-fat coconut milk
• icing
• 1 cup powdered sugar
• 3 tablespoons full-fat coconut milk, 2-3 tablespoons
• kosher salt, pinch
Instructions:
1. Make the cake: Preheat the oven to 350°F (180°C). Grease an 8-inch square cake pan with olive oil and line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and 1/2 teaspoon salt.
3. Add the sugar and citrus peels to a food processor. Pulse for about 1 minute, until the peels have mostly broken down into fine pieces. Reserve 1 tablespoon of the citrus sugar in a small bowl. Transfer the remaining citrus sugar to a large bowl.
4. Add the olive oil and 1 cup of coconut milk to the citrus sugar in the large bowl. Whisk until thoroughly combined.
5. Add the flour mixture to the sugar mixture. Whisk just until no dry spots remain; do not overmix.
6. Pour the batter into the prepared baking dish, using a silicone spatula to scrape all of the batter from the bowl.
7. Bake the cake for 55–60 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 20 minutes, then carefully invert the cake onto a wire rack. Peel off the parchment, then carefully flip right-side up. Let cool completely, about 2 hours.
9. Make the icing: In a medium bowl, whisk together the powdered sugar, 2 tablespoons coconut milk, and the salt until smooth. The icing should be thick, but pourable. Add the remaining tablespoon of coconut milk if needed.
10. Pour icing over the center of the cake, then use an offset spatula to push toward the edges. Let set for 1–2 minutes, then sprinkle the reserved citrus sugar over the top. Let the icing harden for at least 30 minutes, up to 2 hours before slicing.
11. Slice into 9 squares. Store leftovers in a lidded container at room temperature, up to 2 days.
12. Garnish with candied citrus peels if you like. Enjoy!
Enjoy your Citrus Peel Cake! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
How do you make Chocolate Flowers? | Here's a recipe for Chocolate Flowers:
Ingredients:
• 6 oz white chocolate melting wafers
• 1 teaspoon yellow sprinkles
Special Equipment
• 14 plastic teaspoons
Instructions:
1. Line a small baking sheet with parchment paper.
2. Set a medium bowl over a small pot of simmering water. Add the white chocolate to the bowl and warm for 2–3 minutes, until about two thirds of the chocolate is melted. Stir to melt completely, then remove the bowl from the heat and let cool for about 10 minutes, until the temperature is between 85–90°F (29–32°C).
3. Dip the back of a plastic spoon in the melted chocolate to coat. Use the edge of your thumb to wipe away any excess chocolate from the edges of the spoon, then place on the prepared baking sheet, chocolate-side up. Repeat with 10 more of the spoons. To create the smaller, inner petals, dip only the top half of the remaining 3 spoons into the chocolate, wiping away the excess around the edges. Freeze the spoons for 15 minutes.
4. Remove the spoons from the refrigerator and repeat the dipping process to create a thicker layer of chocolate (this will make the petals sturdier and easier to handle). Freeze for another 15 minutes.
5. Line a 2-inch wide round, such as a small jar lid, with a circle of parchment paper.
6. Remove the spoons from the freezer and let thaw for about 5 minutes (this will make the chocolate easier to release). Working one at a time, gently slide the chocolate petals off of the spoons and onto the baking sheet (you may need to use your fingernail to gently release the chocolate from the spoons).
7. Add a dollop of melted chocolate to the center of the parchment paper circle. Arrange 5 petals around the outer edge of the lid with the narrow ends facing outwards, pressing into the melted chocolate to secure. Add another small dollop of white chocolate to the center and arrange 3 more petals on top of the first layer. Add another dollop of melted chocolate and arrange the 3 small petals around the center. Add one more small dollop of melted chocolate to the center of the petals and fill with yellow sprinkles to resemble the center of a flower. Transfer the flower to the refrigerator to set for 30 minutes.
8. Carefully peel the flowers away from the parchment paper and use to decorate cakes or cupcakes.
Enjoy your Chocolate Flowers! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
Could I have the recipe for Healthy Pumpkin Chocolate Chip Loaf? | Here's a recipe for Healthy Pumpkin Chocolate Chip Loaf:
Ingredients:
• 1 cup pumpkin puree
• 1 banana, mashed
• 2 eggs
• 1 1/2 cups whole wheat flour
• 1/4 cup oat flour
• 1/2 cup unsweetened applesauce
• 3 tablespoons maple syrup
• 1/4 cup almond milk
• 1 teaspoon baking soda
• 2 tablespoons olive oil
• 1/2 cup dark chocolate chip
• 3 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 35°0F or 18°0C.
2. Whisk together banana, eggs, apple sauce, milk, maple syrup, pumpkin puree, vanilla extract and olive oil. Then mix in the dry ingredients. Fold in the chocolate chips.
3. Pour into a lined 9x5 dish and bake for 55-60 minutes or until cooked through.
4. Slice and serve.
Enjoy your Healthy Pumpkin Chocolate Chip Loaf! | https://www.kaggle.com/datasets/zeeenb/recipes-from-tasty |
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