title stringlengths 10 85 | text stringlengths 144 18.9k | embeddings sequence |
|---|---|---|
Real easy chocolate souffle recipe - mario batali recipe |
Main Ingredients:
It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in.
4 tablespoons butter
1/2 cup flour
1 1/4 cups milk
5 tablespoons grated plain chocolate
3 eggs, separated
1 egg white
1/4 cup sugar
Confectioner's or powdered sugar
Cooking Preparation of the Recipe:
Preheat oven to 375°F.
Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks.
Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites.
Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm.
Serve immediately, dredged with confectioner's or powdered sugar.
Serve 4 - 6
| [
-0.13730014860630035,
-0.021395960822701454,
0.6541494131088257,
0.05450984835624695,
-0.09156788885593414,
0.06750861555337906,
0.034852996468544006,
0.2360752373933792,
-0.05495823919773102,
-0.6629749536514282,
0.09710630029439926,
0.8980452418327332,
-0.10151845216751099,
-0.0390756689... |
Clementine dessert - alain ducasse recipe |
Main Ingredients:
Equipment required:
? Cookie cutters. Ideally, you should have about 6 cookie cutters to build the desserts in and cut the circles of dough (see photo). The cookie cutters will be the size of your final dessert, so they should be the size of an individually-sized tart mold. If you don?t have round cookie cutters you could use an individually-sized cheesecake mold without its base.
? A food processor (although the dough could be made by hand too)
? A stand-up or hand mixer
? Parchment paper or a silicone sheet
? A baking sheet
? A rolling pin
For the pâte sablée:
Ingredients U.S. Imperial Metric Instructions for Ingredients
2 medium-sized egg yolks at room temperature
granulated sugar 6 tablespoons + 1 teaspoon; 2.8 oz; 80 grams
vanilla extract ½ teaspoon
Unsalted butter ¼ cup + 3 tablespoons; 3.5 oz; 100 grams ice cold, cubed
Salt 1/3 teaspoon; 2 grams
All-purpose flour 1.5 cup + 2 tablespoons; 7 oz; 200 grams
baking powder 1 teaspoon ; 4 grams
Cooking Preparation of the Recipe:
Put the flour, baking powder, ice cold cubed butter and salt in a food processor fitted with a steel blade.
In a separate bowl, add the eggs yolks, vanilla extract and sugar and beat with a whisk until the mixture is pale. Pour the egg mixture in the food processor.
Process until the dough just comes together. If you find that the dough is still a little too crumbly to come together, add a couple drops of water and process again to form a homogenous ball of dough. Form into a disc, cover with plastic wrap and leave to rest in the fridge for 30 minutes.
Preheat your oven to 350 degree Fahrenheit.
Roll out the dough onto a lightly floured surface until you obtain a ¼ inch thick circle.
Using your cookie cutter, cut out circles of dough and place on a parchment (or silicone) lined baking sheet. Bake for 20 minutes or until the circles of dough are just golden.
For the Marmalade:
Ingredients U.S. Imperial Metric Instructions for Ingredients
orange juice or clementine juice ¼ cup + 3 tablespoons; 3.5 oz; 100 grams
5 clementines used to make slices
cold water to cook the clementine slices
pectin 5 grams
granulated sugar: use the same weight as the weight of orange slices once they are cooked
Finely slice the clementines. Place the slices in a medium-sized pot filled with cold water. Simmer for about 10 minutes, discard the water, re-fill with cold water and blanch slices for another 10 minutes.
Blanch the slices 3 times. This process removes the bitterness from the peel, so it is essential to use a new batch of cold water every time when you blanch the slices.
Once blanched 3 times, drain the slices and let them cool.
Once they are cool enough to handle, finely mince them (using a knife or a food processor).
Weigh the slices and use the same amount of granulated sugar . If you don?t have a scale, you can place the slices in a cup measurer and use the same amount of sugar.
In a pot over medium heat, add the minced clementine slices, the sugar you just weighed, the orange juice and the pectin. Cook until the mixture reaches a jam consistency (10-15 minutes).
Transfer to a bowl, cover with plastic wrap and put in the fridge.
For the Clementine Segments:
For this step you will need 12-15 clementines.
Cut the clementines into segments over a shallow bowl and make sure to keep the juice. Add the segments to the bowl with the juice.
[See YouTube video for information on segmenting oranges.]
For the Caramel:
Ingredients U.S. Metric Imperial Instructions for Ingredients
granulated sugar 1 cup; 7 oz; 200 grams
orange juice 1.5 cups + 2 tablespoons; 14 oz; 400 grams
Place the sugar in a pan on medium heat and begin heating it.
Once the sugar starts to bubble and foam, slowly add the orange juice. As soon as the mixture starts boiling, remove from the heat and pour half of the mixture over the clementine segments.
Reserve the other half of the caramel mixture in a small bowl ? you will use this later to spoon over the finished dessert. When the dessert is assembled and setting in the freezer, heat the kept caramel sauce in a small saucepan over low heat until it thickens and just coats the back of a spoon (about 10 minutes). You can then spoon it over the tians.
[Tip: Be very careful when making the caramel ? if you have never made caramel before, I would suggest making this step while you don?t have to worry about anything else. Bubbling sugar is extremely, extremely hot, so make sure you have a bowl of ice cold water in the kitchen in case anyone gets burnt!]
For the Whipped Cream:
Ingredients U.S. Metric Imperial Instructions for Ingredients
heavy whipping cream 1 cup; 7 oz; 200 grams
3 tablespoons of hot water
1 tsp Gelatine
1 tablespoon of confectioner's sugar
orange marmalade (see recipe above) 1 tablespoon
In a small bowl, add the gelatine and hot water, stirring well until the gelatine dissolves. Let the gelatine cool to room temperature while you make the whipped cream. Combine the cream in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Add the confectioner sugar. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatine slowly while beating continuously. Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the orange marmalade.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
Assembling the Dessert:
Make sure you have some room in your freezer. Ideally, you should be able to fit a small baking sheet or tray of desserts to set in the freezer.
Line a small tray or baking sheet with parchment paper or a silicone sheet. Lay out 6 cookie cutters onto the parchment paper/silicone.
Drain the clementine segments on a kitchen towel.
Have the marmalade, whipped cream and baked circles of dough ready to use.
Arrange the clementine segments at the bottom of each cookie cutter. Make sure the segments all touch either and that there are no gaps. Make sure they fit snuggly and look pretty as they will end up being the top of the dessert. Arrange them as you would sliced apples when making an apple tart.
Once you have neatly arranged one layer of clementine segments at the bottom of each cookie cutter, add a couple spoonfuls of whipped cream and gently spread it so that it fills the cookie cutter in an even layer. Leave about 1/4 inch at the top so there is room for dough circle.
Using a butter knife or small spoon, spread a small even layer of marmalade on each circle of dough.
Carefully place a circle of dough over each ring (the side of dough covered in marmalade should be the side touching the whipping cream). Gently press on the circle of dough to make sure the dessert is compact.
Place the desserts to set in the freezer to set for 10 minutes.
Using a small knife, gently go around the edges of the cookie cutter to make sure the dessert will be easy to unmold. Gently place your serving plate on top of a dessert (on top of the circle of dough) and turn the plate over. Gently remove the cookie cutter, add a spoonful of caramel sauce and serve immediately.
| [
-0.02900458127260208,
0.27762752771377563,
0.2621784210205078,
0.3596782088279724,
-0.42432740330696106,
0.8014622926712036,
0.2527138590812683,
0.022460658103227615,
-0.10542812943458557,
-0.6670111417770386,
0.1310146152973175,
0.34228792786598206,
-0.0010355905396863818,
0.2373204976320... |
Chocolate mousse with basil ice cream and mango - alain ducasse recipe |
Main Ingredients:
CHOCOLATE DELICE
Yield ABOUT 12 RINGS
INGREDIENTS
340g DARK CHOCOLATE
60g SUGAR
60g GLUCOSE
60g WATER
3 GELATINE LEAVES
400ml CREAM
BASIL ICE CREAM
Yield 2 litres
INGREDIENTS
600ml CREAM
600ml MILK
12 EGG YOLKS
350g SUGAR
3 VANILLA PODS
25 TORN BASIL LEAVES
Cooking Preparation of the Recipe:
CHOCOLATE DELICE
Method
1) Boil the water, sugar and the glucose together
2) Soak the gelatine in cold water
3) Whisk the cream until semi whipped
4) When the water and sugar mix has boiled add the gelatine and mix
5) Melt the chocolate to 34°c
6) Add the water and sugar mix to the chocolate slowly a little at a time and mix well
7) Fold in the cream slowly a little at a time
8) Put into moulds and allow to set
BASIL ICE CREAM
Method
1) SPLIT THE VANILLA POD AND SCRAPE OUT THE SEEDS
2) BOIL THE MILK , CREAM AND VANILLA WITH THE BASIL LEAVES
3) WHISK THE EGG YOLKS AND THE SUGAR TOGETHER
4) WHEN THE MILK BOILS POUR IT ONTO THE EGGS AND WHISK
5) COOK IT OUT AS AN ANGLAISE
6) PASS AND CHURN
| [
-0.2759069502353668,
0.38870593905448914,
0.3751155138015747,
0.40920162200927734,
-0.11647055298089981,
0.5900654792785645,
0.2998035252094269,
-0.18567365407943726,
-0.3518761992454529,
-0.21815630793571472,
0.1577913910150528,
0.40988433361053467,
-0.44829240441322327,
0.339470088481903... |
Easy chocolate souffle recipe - mario batali recipe |
Main Ingredients:
It's a perfect dessert to top off a romantic dinner for two, but the ladies will thank you too if you serve this at your next girls night in.
4 tablespoons butter
1/2 cup flour
1 1/4 cups milk
5 tablespoons grated plain chocolate
3 eggs, separated
1 egg white
1/4 cup sugar
Confectioner's or powdered sugar
Cooking Preparation of the Recipe:
Preheat oven to 375°F.
Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks.
Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the chocolate sauce into the egg whites.
Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm.
Serve immediately, dredged with confectioner's or powdered sugar.
Serve 4 - 6
| [
-0.3214724361896515,
0.01811026595532894,
0.55170077085495,
-0.03266410529613495,
-0.10003813356161118,
0.1265362650156021,
-0.18346765637397766,
0.10254830121994019,
-0.07394649088382721,
-0.7003670334815979,
0.15474824607372284,
0.7681524157524109,
-0.15227766335010529,
-0.10860536247491... |
Pumpkin pancakes - wolfgang puck recipe |
Main Ingredients:
? 1 1/4 cups all-purpose flour
? 2 tablespoons sugar
? 2 teaspoons baking powder
? 1 teaspoon cinnamon
? 1/2 teaspoon ground ginger
? 1/2 teaspoon salt
? 1/8 teaspoon nutmeg
? pinch of ground cloves
? 1 cup milk
? 6 tablespoons canned pumpkin puree
? 2 tablespoons melted butter
? 1 egg
? 1/2 cup chopped walnuts
Cooking Preparation of the Recipe:
1. Whisk together flour, sugar, baking powder, cinnamon, ground ginger, salt, nutmeg, and a pinch of ground cloves.
2. In a separate bowl, stir together milk, pumpkin puree, melted butter, and egg; fold mixture into dry ingredients.
3. Melt some butter in a skillet over medium heat; pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side; serve with butter and syrup.
Fluffy pumpkin pancakes packed with pureed pumpkin, fall spices and topped with walnuts and honey butter. There is nothing better on a cool and rainy fall morning than a stack of warm and fluffy pancakes! Now go ahead and pass me the syrup!
| [
-0.1494533270597458,
0.583478569984436,
0.2712988555431366,
0.6304427981376648,
-0.4672580063343048,
0.7055261731147766,
0.23715166747570038,
0.2254626452922821,
-0.5116664171218872,
-0.7572970390319824,
0.1227056235074997,
0.1522551029920578,
0.1804313063621521,
0.18365001678466797,
-0.... |
Simple chocolate cupcakes with vanilla buttercream - heston blumenthal recipe |
Main Ingredients:
24 cupcakes
For the Cupcakes
? 1 (18.25 ounce) package devil?s food cake mix
? 1 (5.9 ounce) package instant chocolate pudding mix
? 1 cup sour cream
? 1 cup vegetable oil
? 4 eggs, lightly beaten
? 2 teaspoons pure vanilla extract
? 1/2 cup warm water
For the Buttercream Frosting
? 3 sticks unsalted butter, softened
? pinch of fine grain sea salt
? 1 tablespoon clear vanilla extract
? 2 pounds confectioners? sugar, sifted
? 4-6 tablespoons heavy cream or milk
Cooking Preparation of the Recipe:
For the Cupcakes
1. Preheat oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick cooking spray.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Beat for about two minutes on medium speed until well combined.
3. Using a large cookie scoop, distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.
4. Bake in preheated oven for 18-22 minutes or until a toothpick entered into the center of a cupcake comes out clean. Allow cupcakes to cool inside muffin tins for about 10 minutes.
5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.
For the Buttercream Frosting
1. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream butter on medium speed until fluffy. Turn your mixer down to low speed and slowly add in the confectioner?s sugar, and continue mixing until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy
3. Pipe frosting onto cooled cupcakes and finish with a mini red rose bud.
Notes
? Frosting was piped onto cupcakes using the large round tip from Bake It Pretty.
? The mini red rose buds are edible sugar decorations made by Wilton and purchased at Michaels.
Storage
? Cupcake will store in a sealed container within the refrigerator for two days.
Author Notes
Sometimes the simplest flavor combination can be the most delicious. An uncomplicated chocolate cupcake recipe is combined with traditional vanilla buttercream to create a dessert worthy of any occasion. Top these cupcakes with a sweet, edible red rose bud for the perfect finishing touch.
| [
0.11857415735721588,
0.13483422994613647,
0.5622739195823669,
0.2753380537033081,
-0.3852653503417969,
0.508794903755188,
0.6649406552314758,
-0.4811682105064392,
-0.12070148438215256,
-0.30967071652412415,
0.06063558906316757,
0.44043734669685364,
-0.2252112627029419,
0.283115953207016,
... |
Mississippi mud pie - jamie oliver recipe |
Main Ingredients:
? 1 premade chocolate pie shell (found in the baking aisle)
? 4 cups coffee ice cream, softened (not melted)
? 1 cup fudge topping
? 1 cup heavy cream
? 1/4 cup confectioners' sugar
? 1 teaspoon vanilla extract
? 1/4 cup mini chocolate chips
? 1/4 cup chopped walnuts
Cooking Preparation of the Recipe:
1. Spread the softened coffee ice cream into the chocolate pie shell, forming one even layer; pour the fudge topping over top, and spread it out with a rubber spatula, careful not to mix it in; cover with plastic wrap; transfer the pie to the freezer to harden for at least 1hour.
2. When it?s nearing time to serve, add the heavy cream to the bowl of a stand mixer; beat on medium speed until soft peaks form; fold in the confectioners' sugar and vanilla extract and beat on medium speed for 30 seconds more.
3. Remove the pie from the freezer and spread or pipe the fresh whipped cream on top; sprinkle with chocolate chips and chopped walnuts.
4. Slice into 8 pieces with a sharp knife and serve immediately.
5. Have leftovers? Leftovers can be stored in the freezer.
6. Note: Crushed chocolate cookies may be substituted for the mini chocolate chips and walnuts, giving the cake a greater ?mud? feel.
Author Notes
Mississippi Mud Pie is a fabulous, delicious dessert made of layers of coffee, fudge, and whipped cream. This easy version requires little skill and just a bit of patience to pull together. Mississippi Mud Pie is best made the day you want to serve it, with fresh whipped cream on top. But, if you are in a pinch, whipped topping from the freezer section (defrosted so you can spread it) may be substituted.
Serve this Mississippi Mud Pie with Sunday dinner?or whenever you want a dreamy dessert that your dinner guests will rave over.
| [
-0.14695656299591064,
0.44993677735328674,
-0.11378733813762665,
0.04147973284125328,
0.15511977672576904,
0.6303033828735352,
0.44812536239624023,
0.3735673725605011,
-0.11317172646522522,
-0.8218680024147034,
0.2364402562379837,
0.6890206933021545,
-0.19044896960258484,
0.317505508661270... |
Chocolate heart pie - jamie oliver recipe |
Main Ingredients:
1 package (15 ounces) refrigerated pie pastry
2 teaspoons all-purpose flour
1 egg white, lightly beaten
1/4 cup ground almonds
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1/4 to 1/2 teaspoon almond extract
1/2 cup heavy whipping cream
1 jar (16 ounces) hot fudge ice cream topping
2 cans (21 ounces each) cherry pie filling
Cooking Preparation of the Recipe:
Let pastry stand at room temperature for 15-20 minutes. Unfold pastry
and place each circle on an ungreased baking sheet. Sprinkle each
with 1 teaspoon flour; turn over. Using a 9-in. paper heart pattern,
cut out a heart from each circle. Prick pastries all over with a
fork.
?Brush with egg white. Combine almonds and sugar; sprinkle over
pastries. Bake at 450° for 7-9 minutes or until lightly browned.
Carefully slide crusts onto wire racks to cool.
In a large bowl, combine the cream cheese, confectioners' sugar and
almond extract; beat until smooth. Add cream; beat until thickened.
Place one crust on a serving plate; spread with half of the fudge
topping. Carefully spread with half of the cream cheese mixture; top
with half of the cherry pie filling. Top with remaining crust, fudge
topping and cream cheese mixture. Spoon remaining cherry pie filling
to within 1 in. of edges. Chill until set. Refrigerate leftovers.
Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 piece) equals 754 calories, 34 g fat (16 g saturated fat), 61 mg cholesterol, 380 mg sodium, 102 g carbohydrate, 2 g fiber, 9 g protein.
| [
-0.08027330040931702,
0.2672540843486786,
0.24174582958221436,
0.2759864628314972,
-0.27164605259895325,
0.7494236826896667,
0.5540825128555298,
-0.014052149839699268,
0.048511333763599396,
-0.2950809895992279,
0.19443637132644653,
0.38464751839637756,
-0.00912820640951395,
0.0000928279696... |
Oreo brownies with marshmallows - jamie oliver recipe |
Main Ingredients:
Author Notes
Chocolate, chocolate, and more chocolate! Start with a basic brownie recipe and fold in crunchy Oreos and ooey gooey marshmallows. As if this isn?t enough, top off these delectable treats with yet more Oreos and marshmallows! These are very rich so make sure to cut into small pieces, but they are soooo worth the guilt!
Ingredients
? 4 ounces unsweetened chocolate; coarsely chopped
? 3/4 cup butter, cubed
? 1 1/4 cups granulated sugar
? 3 eggs, lightly beaten
? 1 teaspoon pure vanilla extract
? 1/4 teaspoon kosher salt
? 1 cup all-purpose flour
? 12 Oreos, coarsely chopped (leave 2 tablespoons aside for the topping)
? 1 cup mini marshmallows, divided use
Cooking Preparation of the Recipe:
1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. In a large bowl, microwave the chocolate and butter at medium (50% power) for 3-4 minutes or until butter is melted, stirring every 30 seconds. Whisk until chocolate is melted.
3. Stir in sugar, eggs, vanilla and salt until thoroughly combined. Gradually add in flour and stir until just combined.
4. Fold in Oreos and 3/4 cup of marshmallows until combined. Pour batter into prepared pan.
5. Sprinkle the reserved 2 tablespoons of Oreos and 1/4 cup marshmallows on the top.
6. Bake for 30-35 minutes, do not over bake.
7. Remove to cooling rack. Allow to cool completely before cutting.
Notes:
? The 1/4 cup of marshmallows that are scattered on top will get slightly crunchy. If you are not fond of this textural element, simply fold all of the marshmallows into the matter.
? For minty brownies, substitute Mint Oreos for regular Oreos. (Omit marshmallows if desired).
Storage:
? These brownies are best served the day they are made; however, they we will store for up to two days in an airtight container.
| [
-0.15612883865833282,
0.6448888778686523,
0.14281034469604492,
0.3370126187801361,
-0.11679045855998993,
0.5711033344268799,
0.05136556178331375,
0.1342484951019287,
-0.16331365704536438,
-0.39506062865257263,
0.25415918231010437,
0.4423171281814575,
0.10141293704509735,
0.1240755394101142... |
Italian chocolate cookies - rachael ray recipe |
Main Ingredients:
For the cookies:
? 3 cups all-purpose flour
? 4 teaspoons baking powder
? 3/4 cup sugar
? 1/4 cup unsweetened cocoa powder
? 1 cup butter or margarine, softened
? 1/3 cup milk
? 1 teaspoon vanilla extract
? 1/2 cup chopped walnuts
For the glaze:
? 2 squares unsweetened chocolate (1 ounce each)
? 1 tablespoon butter, softened
? 1 teaspoon vanilla extract
? 2 cups confectioners' sugar
? 1/4 cup hot milk
Cooking Preparation of the Recipe:
Pre-heat the oven to 375°F.
Sift 3 cups flour twice. In a large bowl, mix the flour, baking powder, sugar and cocoa. Cream 1 cup butter or margarine; blend into the flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and the walnuts. Mix thoroughly with your hands until well blended. (The dough should be the consistency of pie crust, but not sticky.)
For each cookie, pinch off about 1 teaspoon dough. Using your hands, roll it into balls, each about 1 inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove the cookies from the baking sheets; cool on racks.
To make the chocolate glaze, melt the chocolate squares over low heat. Cream with 1 tablespoon butter, 1 teaspoon vanilla and 2 cups confectioner's sugar. Gradually add the hot milk, beating until smooth.
When the cookies are cool, drizzle each generously with chocolate glaze. Sprinkle with candy sprinkles, if desired.
| [
-0.06052662059664726,
0.01762235537171364,
0.3953861594200134,
0.08507469296455383,
-0.1445215940475464,
0.7106702923774719,
0.12931087613105774,
0.10490286350250244,
-0.2700563371181488,
-0.23191629350185394,
0.3593917787075043,
0.5946813821792603,
-0.40454724431037903,
0.0591770857572555... |
Banana chocolate chip coffee cake muffins with streusel topping - rachael ray recipe |
Main Ingredients:
Makes 12 muffins
For the streusel topping:
? 1/2 cup flour
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup brown sugar
? 1/2 teaspoon cinnamon
? 1/2 cup chocolate chips
For the muffins:
? 3/4 cup sour cream
? 2 bananas, mashed
? 1 teaspoon cinnamon
? 1/4 teaspoon ground ginger
? 1 teaspoon salt
? 1 teaspoon vanilla
? 1 egg
? 3/4 cup brown sugar
? 2 1/2 cups flour
? 1 1/2 teaspoons baking powder
? 1/2 teaspoon baking soda
? 4 tablespoons butter, softened and cut into pieces
? 1/2 cup chocolate chips
Cooking Preparation of the Recipe:
Pre-heat the oven to 350ºF. Spray a 12-cup muffin pan with cooking spray or line with muffin cups.
To make the streusel, combine flour, butter, brown sugar, cinnamon and chocolate chips until well blended. Set aside.
To make the muffins, in a large bowl, combine the bananas and sour cream. Add the cinnamon, ginger, salt, vanilla, egg and brown sugar. Combine until blended. Add the flour, baking powder, baking soda and butter and mix until just combined, Do not over mix. Fold in the choclate chips. Add a quarter of the streusel mixture and mix until just combined.
Using a 1/4 cup measure, fill the muffin cups and top each muffin with a spoonful of streusel, pressing lightly. Bake for 15-20 minutes, or until a toothpick comes out clean from center of muffin.
| [
-0.0326315201818943,
0.3006455600261688,
0.0158494021743536,
0.2963555157184601,
-0.29086270928382874,
0.5648418664932251,
0.1355898380279541,
-0.011421771720051765,
-0.31128790974617004,
-0.2808302640914917,
0.26463767886161804,
0.3265766203403473,
-0.2579813599586487,
0.1300990730524063,... |
End of preview. Expand in Data Studio
- Downloads last month
- 8