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recipe_x_ingredient.id | recipe.id | recipe.ts | recipe.title | recipe.image_url | recipe.description | recipe.make_it | ingredient.id | ingredient.ts | ingredient.value |
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121 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
121 | 2017-11-08 03:12:31 | 1/2 cup unsweetened shredded coconut | |
122 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
122 | 2017-11-08 03:12:31 | 2 tablespoons bee pollen | |
123 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
123 | 2017-11-08 03:12:31 | 2 teaspoons matcha powder | |
124 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
124 | 2017-11-08 03:12:31 | 1 teaspoon baking powder | |
125 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
125 | 2017-11-08 03:12:31 | 1/2 teaspoon baking soda | |
126 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
126 | 2017-11-08 03:12:31 | 1/4 teaspoon salt | |
127 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
127 | 2017-11-08 03:12:31 | 1/2 cup coconut sugar | |
128 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
128 | 2017-11-08 03:12:31 | 8 tablespoons unsalted butter, softened | |
129 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
129 | 2017-11-08 03:12:31 | 1 large egg | |
130 | 12 | 2017-11-08 03:12:31 | You're Going to Be Obsessed With These Matcha-Coconut Refrigerator Cookies | sites/default/files/styles/smallest_16_9/public/1507323139/matcha-coconut-refigerator-cookies-recipe.jpg?itok=mDONdgBW | Step 1 Place oats in a food processor; pulse 4 or 5 times. Combine oats, flour, coconut, bee pollen, matcha powder, baking powder, baking soda, and salt in a bowl. Step 2 Beat sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 3 minutes. Add egg; beat until incorporated, about 2 minutes. Beat in vanilla. Add oat mixture; beat on low speed until well combined. Step 3 Scrape dough (it will be sticky) onto a 16-inchlong piece of parchment. With damp hands, shape dough into a 9-by-2- inch log. Wrap log in parchment ; twist ends to seal . Chill for 2 hours. Step 4 Preheat oven to 350°F. Using a sawing motion, cut log into 24 3/8-inch-thick slices. Place slices 2 inches apart on parchment-lined baking sheets. Bake until lightly browned, about 11 minutes. Let cool on baking sheets on wire racks for 5 minutes. Transfer to wire racks to cool completely, about 20 minutes. |
130 | 2017-11-08 03:12:31 | 1/2 teaspoon vanilla extract | |
131 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
131 | 2017-11-08 03:12:37 | 1 13.5-oz. can coconut milk | |
132 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
132 | 2017-11-08 03:12:37 | 1/3 cup turbinado sugar | |
133 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
133 | 2017-11-08 03:12:37 | 1 teaspoon instant espresso granules | |
134 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
134 | 2017-11-08 03:12:37 | 1/4 teaspoon ground cinnamon | |
135 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
135 | 2017-11-08 03:12:37 | 1/8 teaspoon salt | |
136 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
136 | 2017-11-08 03:12:37 | 1 1/4-oz. envelope unflavored gelatin | |
137 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
137 | 2017-11-08 03:12:37 | 1 cup plain whole-milk kefir | |
138 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
138 | 2017-11-08 03:12:37 | 1 teaspoon vanilla extract | |
139 | 13 | 2017-11-08 03:12:37 | How to Make Cappuccino Panna Cotta | sites/default/files/styles/smallest_16_9/public/1507323139/cappuccino-panna-cotta-recipe.jpg?itok=6_sEXWt0 | Step 1 Pour milk into a large measuring cup; whisk until well blended. Place 1 cup milk in a medium pan. Whisk in sugar, espresso, cinnamon, and salt. Sprinkle gelatin over top. Let stand for 5 minutes. Place pan on stove; turn heat to medium and cook, whisking, until mixture is smooth, 1 to 2 minutes. Step 2 Stir together kefir, vanilla, and remaining ¾ cup milk in a bowl. Gradually add gelatin mixture, whisking constantly. Step 3 Divide evenly among 6 ramekins. Chill until firm, about 3 hours. Garnish with dark chocolate curls. |
139 | 2017-11-08 03:12:37 | Dark chocolate curls, for garnish | |
140 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
75 | 2017-11-08 03:12:10 | Olive oil cooking spray | |
146 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
130 | 2017-11-08 03:12:31 | 1/2 teaspoon vanilla extract | |
149 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
135 | 2017-11-08 03:12:37 | 1/8 teaspoon salt | |
141 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
141 | 2017-11-08 03:12:43 | 1 tablespoon unsweetened cocoa | |
142 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
142 | 2017-11-08 03:12:43 | 7 ounces bittersweet baking chocolate, finely chopped | |
143 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
143 | 2017-11-08 03:12:43 | 1/2 cup plus 1 Tbsp. turbinado sugar | |
144 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
144 | 2017-11-08 03:12:43 | 7 tablespoons unsalted butter, softened | |
145 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
145 | 2017-11-08 03:12:43 | 6 large eggs, separated | |
147 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
147 | 2017-11-08 03:12:43 | 1/2 cup almond flour | |
148 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
148 | 2017-11-08 03:12:43 | 2 tablespoons maca powder | |
150 | 14 | 2017-11-08 03:12:43 | This Maca Chocolate Cake Recipe Is Decadent, But Packed With Superfoods | sites/default/files/styles/smallest_16_9/public/1507323139/decadent-maca-chocolate-cake-recipe.jpg?itok=gJmwWigq | Step 1 Preheat oven to 325°F. Coat bottom and sides of a 9-inch spring-form pan with cooking spray. Sprinkle with cocoa; tap out excess. Step 2 Place chocolate in a heatproof bowl set over a pan of simmering water. Cook, stirring occasionally, until melted and smooth. Remove bowl from top of pan; let chocolate cool to room temperature. Step 3 Place sugar in bowl of a food processor; process until finely ground. Reserve 1 tablespoon ground sugar. Step 4 Beat butter and remaining ground sugar with an electric mixer on medium speed until light and fluffy, about 4 minutes. Add yolks, 1 at a time, beating well after each addition. Beat in vanilla. Using a rubber spatula, fold melted chocolate into yolk mixture. Fold in flour, maca powder, and salt. Step 5 Using clean, dry beaters, beat egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase speed to high and beat until medium peaks form. Stir 1/4 egg white mixture into chocolate mixture. Gently fold in remaining egg white mixture. Scrape batter into prepared pan; smooth top. Bake until a wooden pick inserted in the center comes out with moist crumbs, 35 to 40 minutes. Let cake cool in pan on a wire rack for 15 minutes. Run a knife around edge of pan to loosen cake; remove sides of pan. Let cake cool completely on wire rack, about 30 minutes. Sprinkle reserved 1 tablespoon ground sugar over top of cake; serve at room temperature. |
150 | 2017-11-08 03:12:43 | 1/4 teaspoon cream of tartar | |
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