lumicero/recipes-ing2inst huggingface dataset:
Title: Maple Tropical Dessert
Ingredients:
- 1 Cool Whip Topping
- 1/3 - 1/2 maple syrup
- 2 -3 bananas
- 1 crushed pineapple
- 1/2 pineapple chunks
- 1/4 coconut flakes
- walnuts
Instructions:
1. In large bowl, beat whipped topping and syrup with electric mixer on medium speed until well blended.
2. Gently stir in fruit, walnuts and coconut.
3. Spoon into serving bowls and refrigerate to set.
Title: Chocolate Tamales
Ingredients:
- 1 milk
- 1 masa harina
- 1 baking powder
- 1 butter
- 2 sugar
- 2 white chocolate chips
- 1
- 30
Instructions:
1. Preheat oven to 350 degrees F.
2. Place chocolate in medium bowl. In small saucepan over medium-high heat, bring milk to a simmer, just short of boiling. Pour hot milk over chocolate and stir until chocolate melts. Set aside to cool.
3. Mix masa harina and baking powder in large bowl of heavy duty electric mixer. With mixer on low, pour chocolate over corn flour mixture. Beat on low for 10 minutes. Set aside.
4. In separate bowl of electric mixer, cream butter and sugar until pale and fluffy. Add a third of chocolate-corn flour mixture and beat on high until combined. Repeat twice with remaining thirds of chocolate-corn flour mixture; beating well after each addition. Finished mixture should be light and fluffy.
5. Spread heaping tablespoon of dough in center of corn husk. Sprinkle 6 or 7 white chocolate chips on dough, then spread another tablespoon of dough over filling. Fold sides of corn husk over filling. With seam facing up, tuck top and bottom flaps under tamale and place on a cookie sheet. Repeat with remaining dough and chocolate.
6. Bake in a preheated oven for 35 minutes or until tamales are firm.
Title: Uncle Bill's Christmas Fruitcake With Brandy
Ingredients:
- 16 pineapple rings
- 1 whole pecans
- 1 red maraschino cherries
- 8 green maraschino cherries
- 8 brandy
- 1 all-purpose flour
- 1 butter
- 25 eggs
- 2 3/4 baking soda
- 1/4 granulated sugar
- 5 brown sugar
- 2 ground mace
- 1 ground cinnamon
- 1 1/2 apricot brandy
- 1
- 1/2
- 1
Instructions:
1. Remove pineapple rings from syrup.
2. DO NOT USE SYRUP IN CAKE.
3. Cut both red and green pineapple rings into chunks (about 6 chunks of each ring.) In a large mixing bowl, add red and green pineapple chunks, pecans, almonds, red and green maraschino cherries, mixed peel and raisins and mix well.
4. Add the entire bottle of Brandy and mix well.
5. Cover the bowl tightly with food film wrap and let stand overnight.
6. During this marinate, mix at least two times.
7. THE NEXT DAY.
8. Preheat oven to 275 degrees F.
9. Sift 3/4 cup of flour over marinated fruit and mix well to coat.
10. Now sift an additional 1/2 cup flour over fruit and mix well again.
11. In a mixing bowl cream butter; set aside.
12. In a separate mixing bowl, beat eggs with 2 tablespoons of milk.
13. Add baking soda and almond extract to the beaten eggs and mix well.
14. Add remainder of 1 1/2 cups of flour over the fruit and mix well.
15. Add creamed butter and egg mixture over fruit and mix well.
16. Add granulated sugar, brown sugar, mace and cinnamon and mix very well.
17. Prepare 3 bread pans (4" x 8" x 3" deep) with parchment paper (or brown paper.) Pour cake mixture equally into each pan to about 3/4" below top of pan.
18. The cakes should be between 2" and 2 1/2" in thickness.
19. Bake in preheated 275 F oven for 4 to 5 hours on the middle rack.
20. If top of cake starts to brown too much, cover with aluminum foil and continue baking.
21. Test cake for doneness with a wooden testing stick.
22. If stick comes out dry, the cakes are done.
23. Remove cakes from oven and let cool in pans.
24. When cooled, remove from pans and place on metal racks for about 3 hours.
25. Remove the brown paper carefully and discard.
26. Baste the tops of each cake with Apricot Brandy or if desired with 151 Overproof Rum.
27. Wrap each cake in about 4 thicknesses of cheese cloth.
28. Now wrap each cake with 2 layers of heavy duty aluminum foil.
29. Store the cakes in a cool place for at least 1 month before using (this is when they are best.) A few days before serving, unwrap the top of the foil and baste the cake through the cheesecloth with brandy or rum.
30. Re-wrap and let sit for a few days.
31. This cake freezes very well.
Title: Rhubarb Crisp
Ingredients:
- 8 rhubarb
- 1 1/4 sugar
- 6 flour
- 1 brown sugar
- 1 oatmeal
- 3/4 flour
- 1 cinnamon
- 1/4 butter
Instructions:
1. Mix rhubarb, sugar and flour, place in 9 x 13 pan.
2. Mix remaining ingredients, sprinkle on top of rhubarb mixture.
3. Bake at 375 for 45 minutes.
Title: Candied Gingersnaps
Ingredients:
- 1 candied ginger
- 1 white sugar
- 3/4 butter
- 3/4 sugar
- 1/4 sugar
- 1 egg
- 2 all-purpose flour
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1 ground cloves
Instructions:
1. Preheat oven to 350 degrees.
2. Chop candied ginger coarsely with a knife, then measure to 1 cup. Process in food processor, along with 1 cup sugar, until finely ground. (If ginger sticks together, add more sugar.).
3. In mixer, cream butter, then add sugar and 1/4 cup of the candied ginger sugar and beat until light and fluffy. Add egg and molasses and beat well. Sift flour, soda and spices and add to mixture, beating until smooth. Chill for at least two hours.
4. Spread remaining candied ginger sugar on a large plate. Shape dough into 1/2 inch balls and roll in the ginger sugar. Bake for 13 minutes (cookies will puff up, then flatten). Remove immediately with sharp spatula to wire racks. (If cookies are left to cool on sheets, the candied ginger will harden and stick.) Yield: about four dozen.
Title: Maple Cupcakes With Maple Frosting
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 ground ginger
- 1/2 unsalted butter
- 1/2 light brown sugar
- 2 eggs
- 1 1/4 maple syrup
- 2 vanilla extract
- 1/2 buttermilk
- 1/2 walnuts
- 1 unsalted butter
- 3 cream cheese
- 2/3 dark brown sugar
- 1/4 salt
- 3/4 maple syrup
- 3/4 vanilla extract
- 1 confectioners' sugar
- 3 maple syrup
- 1/2 vanilla flavoring
- 1/8 salt
- 1 3/4 powdered sugar
- 2 butter
Instructions:
1. blend sugar, butter, vanilla and maple flavoring on medium speed till well blended.
2. Add eggs, one at a time, blend well after each addition.set aside.
3. Sift flour, baking powder, salt in mixing bowl.set aside.
4. Combine milk and syrup together.
5. In seperate bowl, add flour and syrup alternately into sugar mixture -- beginning and ending with flour.
6. Spoon batter into 12 muffin cups lined with paper liners.
7. Bake at 350* for 20 minutes or done.
8. Cool in pan for 10 minutes.
9. Remove to rack.
10. to prepare FROSTING:
11. blend 2 tbls butter, 3 tbls maple syrup, 1/2 tsp vanilla extract, 1/2 tsp maple flavoring.
12. on medium speed for 1 minute.
13. gradually blend in powdered sugar till smooth and creamy.
14. Yield 12 cupcakes.
Title: Libba's Peach Cobbler
Ingredients:
- 1 sugar
- 1 flour
- 1 milk
- 2 baking powder
- 2
Instructions:
1. Mix sugar, flour, milk& baking powder--set aside.
2. Melt one stick of butter or oleo and place in a 13 x 9 casserolerndish.
3. Put peaches on bottom of dish.
4. Pour batter over the peaches. Do not stir.
5. Sprinkle ground cinnamon, ground allspice, and a little sugar to taste over top of batter if desired.
6. Bake at 350 degrees for 40-50 minutes until desired browness is reached.
Title: Lemon Cream Cheese Frosting
Ingredients:
- 4 cream cheese
- 2 butter
- 1 vanilla
- 1 salt
- 1 powdered sugar
- 1
- 2 1/2
Instructions:
1. Beat all ingredients till light and smooth, five to ten minutes.
2. Transfer to a bowl, or covered container, spread on cooled cake, or chill for up to a week.
Title: Kahlua Cocoa Balls
Ingredients:
- 1/2 Kahlua
- 1/4 light corn syrup
- 1/3 golden raisin
- 1/3 powdered sugar
- 1 walnuts
- 1/2 pecans
- 2 1/2 powdered sugar
- 1 cocoa powder
- 1/4 - 1/2 coconut
- 1/4 - 1/2
Instructions:
1. In one bowl, combine Kahlua with syrup and chopped fruits.
2. In another bowl, blend sugar, cocoa, crumbs and nuts.
3. Combine the mixtures well.
4. Roll into balls.
5. Roll the balls in desired coating (sugar, cocoa, coconut, nuts).
6. Freeze or store in airtight container.
Title: Spanish Flan
Ingredients:
- 2 milk
- 1 lemon, zest of
- 1 cinnamon stick
- 5 eggs
- 1 unflavored gelatin
- 1/4 warm water
- 1 sugar
Instructions:
1. In a saucepan, scald milk (warm milk and lemon peel until mixture is very hot but not boiling).
2. Add gelatin to beaten egg mixture; beat until adequately mixed and add to the milk together with sugar. Stir until mixture begins to boil and then remove from stove.
3. In another saucepan over low heat, heat 5 tablespoons sugar until sugar begins to caramelize. Pour caramelized sugar into mold, following with flan mixture.
4. Allow to cool to room temperature, then refrigerate overnight.
5. To remove, place mold in hot water for a few seconds and then invert mold onto a serving plate. Serve chilled.
Title: Melt in Your Mouth Lemon Snowdrops
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 all-purpose flour
- 1/4 salt
- 1/4 sugar
- 2 1/4 cornstarch
- 1/4 water
- 1 butter
- 1 margarine
- 4 1/2 lemon, rind of
- lemon juice
- powdered sugar
Instructions:
1. Preheat your oven to 400*.
2. In a medium bowl, mix the butter/margarine, 1/2 cup powdered sugar and the lemon extract.
3. Stir in the flour and salt.
4. If the dough is too soft, refrigerate a few hours until it's firm enough to shape.
5. Shape dough into 1" balls.
6. Place about 1" apart on ungreased cookie sheet.
7. Flatten slightly with the bottom of a glass dipped in granulated sugar.
8. Bake 8-10 minute or until the edges are light brown.
9. Immediately remove from the cookie sheet to cool.
10. Put the cookies together in pairs with the filling and then dust with the powdered sugar.
11. For the Filling: Mix the sugar and cornstarch in a 1 quart saucepan.
12. Stir in the remaining ingredients.
13. Cooking over medium heat, keep stirring constantly until the mixture thickens and comes to a boil.
14. Boil 1 minute, stirring all the while, then cool.
15. Enjoy!
Title: Berry Yogurt Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 baking powder
- 1/2 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- icing sugar
Instructions:
1. Sift together the flour, baking soda and baking powder.
2. Cream the butter. Gradually add the brown sugar, egg and vanilla. Mix thoroughly.
3. Blend in the flour and the yogurt alternating between the two.
4. Pour batter into a greased 9-inch round cake pan.
5. Bake at 350 F for 50 minutes.
6. Cool for 5 minutes, turn out of the mold and continue to cool on a wire rack.
7. Dust entire cake with icing sugar to cover.
Title: Traditional Tiramisù
Ingredients:
- 2 coffee
- 1/3 eggs
- 6 mascarpone
- 60 ladyfingers
- 60 chocolate chips
- 450
- 400
- 2
Instructions:
1. Brew the coffee and stir in the sambuca and the 2 tbsp of sugar. Set aside in a bowl to cool down.
2. Separate the yolks and the whites in two bowls (a big one for the yolks as it'll be the main bowl for the cream) and add 60 g of sugar to the yolks. Mix the sugar and yolks together with a mixer till the batter turns light yellow and the consistency is creamy and foamy. Delicately, stir in the mascarpone till it's homogeneous and not chunky anymore. No need to overstir.
3. Mix the whites with a mixer to stiff picks but remember to add the rest of the sugar halfway through.
4. Add the whites to the yolks, stir in delicately as to not separate the eggs and ruin the cream in a way not even the best chef alive could save, a bit at a time, stirring from the bottom to the top with a spoon. When homogeneous the cream is ready (do not overstir).
5. You can either use small bowls (one for each person), in that case place a layer of cream on the bottom before the first layer of ladyfingers, if using a single baking tin start directly with a layer of ladyfingers. Quickly dunk a ladyfinger in the coffee, being careful to not melt it (better have a couple tries) and make a layer of them in the shape of the container, if needed break them into pieces before putting them into the coffee to fill the small holes. Cover the ladyfingers with a layer of cream and place another layer of coffee-soaked ladyfingers, horizontally if the first layer was vertical and vice-versa. Cover in cream again and dust the top with cocoa powder, being careful that the dust is thin and not chunky so it'll soak in the cream and it won't choke people (use a filter for best result). Chocolate chips can be added to the top.
6. Put in fridge for a couple hours or till cream is firm.
Title: Herbfarm Rosemary Shortbread
Ingredients:
- 1 1/2 unsalted butter
- 2/3 sugar
- 2 fresh rosemary
- 2 1/4 dried rosemary
- 1/2 flour
- 1/4 salt
- 2 sugar
Instructions:
1. Preheat the oven to 375 degrees F; line two baking sheets with parchment paper.
2. With an electric mixer (although you could do it by hand, if you like), cream the butter until it is a pale yellow and is light in texture.
3. With the mixer running on medium low, gradually add the sugar and mix until it is fluffy.
4. Add the rosemary and mix until well incorporated, then add the flours and salt and mix until thoroughly combined; the dough will be soft.
5. Place dough in a container (or wrap in plastic) and chill for at least 1 hour.
6. Generously flour a board, flour the rolling pin, and gently roll the chilled dough (try not to work it too much or roll it too thin) to form a rectangle about 10x14-inches and about 1/4-inch thick.
7. Cut the cookies into 1 1/2-inch by 2-inch rectangles (or whatever shape you'd like - I find it easier to use a round cookie/biscuit cutter; when doing multiple batches make sure to put the unused dough in the freezer to keep it chilled in between the times you're rolling it out).
8. Place the cut cookies about 1/2-inch apart on the parchment-covered baking sheets and sprinkle with sugar (if using - I don't, they don't need it in my opinion).
9. Bake in the center of the preheated oven for 12 to 15 minutes or until they are golden brown on the edges.
10. Remove from oven and transfer cookies to wire racks to cool.
11. Store cooled cookies in airtight containers - their flavor will improve as they age, so if you can make them at least two days in advance that's the best to do; they'll keep for a week.
12. Note: I know that the amount of fresh rosemary sounds like a lot, but really, it *isn't* - don't decrease it. :).
Title: Chocolate Flake Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 2 rolled oats
- 2 chocolate chips
- 1
Instructions:
1. Preheat oven to 175 C (350 F).
2. Line cookie sheets with parchment paper.
3. Cream together butter, sugar and brown sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla, stir to combine.
6. Mix together flour, baking soda, baking powder and salt; add to the butter mixture and stir to combine.
7. Add oatmeal, frosted flakes and chocolate chips and mix (dough will be stiff).
8. Shape dough into 1-inch balls and place on the lined cookie sheets.
9. Bake in the preheated oven for about 10 minutes until golden.
Title: Mom's Chocolate Peanut Butter Rounds
Ingredients:
- 24 peanut butter
- 12
Instructions:
1. Spread peanut butter between 2 crackers.
2. Melt chocolate bark in a large glass dish in microwave 1-2 minutes.
3. Stir until smooth.
4. Dip crackers in chocolate bark with tongs and place on waxed paper.
Title: Vic Cherikoff’s Sweet Potato and Wattleseed Pudding
Ingredients:
- 2 brown sugar
- 3/4 wattleseed
- 2 eggs
- 2 mashed sweet potato
- 4 salt
- 1/4 baking powder
- 1 reduced-fat milk
- 1/2 walnuts
- 2
- 1/2
Instructions:
1. Grease a 5 cm high x 20 cm square (2-inch by 8-inch) baking dish or 10 small individual ramekins. Preheat oven to 180°C (350°F) degrees.
2. Cream the macadamia oil, sugar and wattleseed, add the eggs and mix in well.
3. In a separate bowl, mix the mashed sweet potatoes, salt and baking powder. Add the potato mixture to the wattleseed mixture and mix well. Gradually add the milk to the mixture, add the wattleseed extract and the chopped nuts.
4. Pour the mixture into the baking dish and bake in a moderate–hot oven for about an hour or until done. If you use individual ramekins it may cook a little faster than this.
Title: Easy Thai Coconut Custard
Ingredients:
- 1 1/2 coconut milk
- 6 eggs
- 3/4 brown sugar
- 1/2 salt
Instructions:
1. Preheat oven to 350°.
2. Beat the eggs together, 1 at a time.
3. Gradually add sugar, milk and salt; beat well.
4. In double broiler,stirring constantly, cook mixture until soft and texture resembles scrambled eggs.
5. Pour mixture in a small casserole dish and bake 1/2 hour.
6. When baked, brown custard under broiler.
Title: Coconut and White Chocolate Chip Cookies
Ingredients:
- 125 butter
- 1 sugar
- 1/2 vanilla extract
- 1 egg
- 1 plain flour
- 1 self raising flour
- 1 white chocolate chips
- 2/3
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Place chopped butter, sugar and vanilla in a bowl and beat until light and creamy.
3. Add egg and beat well.
4. Using a flat knife, mix through flours and coconut until a soft dough forms.
5. Mix chocolate chips into the dough.
6. Using your hands, mould two tablespoons of dough mixture into a flat round.
7. Place rounds on a baking tray that is lined with non stick baking paper.
8. Repeat until all the mixture is used.
9. Bake for 10 minutes or until light golden.
10. Allow to cool on trays.
Title: Brownie Creme Brulee
Ingredients:
- 21 1/2 eggs
- 4 brewed coffee
- 1/2 brown sugar
- 1/4 butter
- 1/2
- 2
Instructions:
1. Pre-heat oven to 350°F.
2. In a medium bowl combine brownie mix, eggs, coffee, and oil; stir just until blended. Pour batter into 4 lightly greased 6-ounce ramekins in a 9x13-inch baking pan. Place pan in oven and fill with hot water halfway up the sides of ramekins.
3. Bake 34 to 36 minutes. Place ramekins on a wire rack to cool, slightly, while preparing topping.
4. In a small bowl, combine brown sugar and butter until crumbly. Sprinkle about 1 tablespoon mixture over each warm dessert.
5. Place ramekins on a baking sheet 4 inches from broiler and broil about 2 to 3 minutes or until sugar caramelizes. Serve warm.
Title: Apple Cider Cinna-Knots
Ingredients:
- 1 3/4 apple cider
- 2 1/4 dry active yeast
- 2 bread flour
- 4 salt
- 1 1/2 butter
- 1/2 sugar
- 1/2 cinnamon
- 1 1/2
Instructions:
1. For the dough: Place ½ cup of warm apple cider in your electric mixing bowl. Add the yeast and allow it to swell for 5 minutes. It should look foamy. Then add 1 ¼ cups of room-temperature apple cider, plus the oil and salt.
2. Using a bread hook, mix on low, adding the flour a little at a time. “Knead” in the mixer for 3-5 minutes until well combined but tacky.
3. Oil a large bowl. Place the dough in the bowl and turn it to cover in oil. Cover tightly with plastic wrap and allow the dough to rise for 2 hours.
4. When to dough is more than double the original size, punch it down and place it on a floured work surface.
5. Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
6. Divide the dough into two equal pieces, to make it easier to work with. Use your hands to turn the edges of the dough under to create a perfectly round, smooth mound.
7. Roll the dough (from the middle out) into a 12 inch circle. Then using a pizza cutter (or sharp floured knife) cut the dough into strips ¾ X 4 inches long.
8. Flour you hands and roll each strip into a 6 inch “snake.” Then cross the ends and tie the snake into a loose knot. Place it on a piece of parchment paper and repeat with the rest of the dough. The knots will expand, but not much. You can put them fairly close together.
9. Bake for 10 minutes.
10. Melt the butter in a large bowl. While the knots are still hot, toss them in the butter—coating each completely.
11. Place the sugar and cinnamon in a brown paper bag. Using a slotted spoon, scoop the knot out of the butter and place them in the bag.
12. Shake the knots until they covered in cinnamon sugar. Serve warm! The paper bag absorbs the extra butter!
13. Makes approximately 60 heavenly Cinna-Knots!
Title: Peppermint Snowballs
Ingredients:
- 1 butter
- 1/2 margarine
- 1 powdered sugar
- 2 1/4 vanilla
- 1/4 all-purpose flour
- 3/4 salt
- powdered sugar
Instructions:
1. Preheat oven to 400 degrees.
2. In a food processor or blender crush hard peppermint candies. Into the flour, stir 1/4 cup of the crushed candies.
3. In a large bowl beat together the butter, 1/2 cup powdered sugar and vanilla. Stir in the flour and candy mixture along with the salt.
4. Shape the dough into 1 inch balls and place 2 inches apaart on an ungreased cookie sheet. Bake approximately 8-9 minutes or until set but not browned.
5. Remove cookies from cookie sheet immediately and roll in powdered sugar. Wait 10 minutes and than roll cookies in remaining crushed candies.
Title: Ugly Duckling Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 1 coconut
- 4 butter
- 1/4 evaporated milk
- 1 sugar
- 1/2 coconut
- 1/2 pecans
- 1/2
- 1 1/2
- 1/2 - 1
Instructions:
1. Set ½ cup brown sugar aside to sprinkle on cake before you bake. (I have used both dark and light, either is yummy.).
2. Mix all ingredients except brown sugar and pour into a 9 x 13 greased and floured cake pan.
3. Sprinkle brown sugar on top of cake batter.
4. Bake at 350 degrees for about 40 minutes or until toothpick comes out clean.
5. Cool 15 minutes and pour glaze over top of warm cake.
6. Enjoy!
7. NOTES: My friend preferred brown sugar when making the glaze, and she said she used about 1/2 of a 12-oz. can of evaporated milk when making the glaze.
Title: Holiday Rainbow Cookies
Ingredients:
- 4 eggs
- 1 sugar
- 1 flour
- 1 butter
- 1/2
- 3
- 1/2
- 6
- 1
Instructions:
1. Beat the eggs with the sugar until the mixture is pale yellow; this will take several minutes.
2. Incorporate the flour thoroughly and then add the melted butter.
3. Add the almond extract.
4. Take off two, 1 cup portions of the batter so that you now have three thirds. In other words, divide the batter into 3 equal portions which should be approximately 1 cup each.
5. To one portion, add a few drops of red food coloring.
6. To the second portion, add a few drops of green food coloring.
7. One portion will remain yellow.
8. Pour each portion of batter into it's own greased and floured 11 X 7 inch baking pan.
9. You will have one with green, one with pink and one with yellow batter.
10. Bake these in a 350 degree F. oven for 12 minutes, or until the cake starts to pull away from the sides of the pan.
11. Remove the cakes from the oven and cool to room temperature.
12. Turn the red cake onto a cutting board and spread half the jam (1/4 cup) on top.
13. Place the yellow layer of cake on top of the jam coated pink cake and spread the other 1/4 cup of jam on top of that yellow layer.
14. Finally place the green layer on top of the yellow layer.
15. Melt 3 oz. of the chocolate with 1/2 tablespoon oil in the microwave for about 30 to 60 seconds and stir to combine.
16. Spread on top of the green cake layer and refrigerate until firm.
17. Now melt the remaining chocolate and oil the same way and spread on the red cake layer which you've placed side up toward you. The cake has the green side coated with chocolate facing down.
18. Refrigerate until firm.
19. Cut into 1 inch squares and serve. * You can keep the ends that you trimmed off of the four outer sides before cutting the cake into squares.