lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Coconut Dbl Chocolate Upside Down Cake
Ingredients:
- 1 pecans
- 1 water
- 1 eggs
- 1 1/4 chocolate chips
- 1/3 powdered sugar
- 3 margarine
- 3/4 - 1 cream cheese
- 3 1/2
- 1
- 8
Instructions:
1. Preheat oven to 375°; grease a 13x9-inch pan.
2. Sprinkle coconut and pecans over bottom of pan.
3. In large bowl with mixer, mix cake mix, oil, water and eggs at a low speed until moistened.
4. Beat 2 minutes at high speed.
5. Stir in chocolate chips; spoon the batter evenly over coconut and pecans.
6. For frosting, in separate large bowl combine sugar, margarine and cream cheese.
7. Beat until smooth and creamy.
8. Spoon evenly over batter to within 1 inch of edges.
9. Bake 40-50 minutes or until toothpick comes out clean.
Title: Fiesta Fruit Cups
Ingredients:
- 6 flour tortillas
- 3 butter
- 3 fresh strawberries
- 2 cantaloupe
- 1 honeydew
- 1 navel orange
- 1 strawberry
- 1/2
Instructions:
1. Place tortillas on ungreased baking sheets, brush with butter, and sprinkle with cinnamon sugar.
2. Cut each tortilla into 6 wedges.
3. Bakde at 350 degrees for 12-15 minutes or until lightly browned, cool on wire racks.
4. In a large bowl, combine the strawberries, melons, and orange. Stir in preserves.
5. Using a slotted spoon, spoon into 6 dessert cups.
6. Serve with tortilla chips.
7. Garnish with whipped topping and extra strawberries if desired.
Title: Original Nilla Banana Pudding
Ingredients:
- 1/2 sugar
- 3 flour
- 1 salt
- 4 eggs
- 2 milk
- 1/2 vanilla
- 44 bananas
- 5 -6
Instructions:
1. Reserve 2 tablespoons sugar. In top of double boiler combine remaining sugar, flour and salt. Beat in 1 whole egg and 3 egg yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, 10 min., or until thickened. Remove from heat; stir in vanilla.
2. Spoon about 1/2 cup custard onto bottom of 1 1/2-qt. round casserole dish; cover with 8 Nilla wafers. Top with layer of sliced bananas; pour about 2/3 cup custard over bananas. Arrange 10 Nilla wafers around outside edge of dish. Cover with 12 Nilla wafers; top with sliced bananas and 2/3 cup custard. Cover custard with 14 Nilla wafers; top with sliced bananas and remaining custard.
3. In small bowl, beat reserved egg whites till stiff but not dry; gradually add reserved 2 tablespoons sugar; beat till mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.
4. Bake at 425 degrees for 5 min., or till surface is lightly browned.
5. Choice of Garnish: extra banana slices and/or crushed cookie crumbs. Serve warm or chilled.
Title: Cherry Rice Pudding in a Slow Cooker
Ingredients:
- 1 1/2 cooked long-grain rice
- 1 eggs
- 3 granulated sugar
- 1/2 salt
- 1/4 dried cherries
- 1/4
Instructions:
1. Use cooked leftover rice.
2. Use dried cherries, they can be a bit expensive so sometimes we use dried cranberries. But prefer cherries,.
3. Combine all the ingredients in a large buttered casserole dish that will fit into your slow crock pot.
4. Cover it tightly with buttered side down foil.
5. Place a rack in the bottom of cooker and add 1 cup of water to bottom of cooker.
6. Place covered bowl onto rack and place lid on slow cooker.
7. Cook 4 hours on low heat.
8. Remove casserole, and let stand at room temperature 15 minutes.
9. Serve with a topping of whipped cream and sliced toasted almonds.
Title: Caramel Corn Pops
Ingredients:
- 1/3 margarine
- 1/2 brown sugar
- 1/2 corn syrup
- 3 light molasses
- 1 vanilla
- 1
- 8
Instructions:
1. Place an 28X18 inch piece of foil on a heat proof surface. Coat with a cooking spray - set aside.
2. In a heavy 12 inch fry pan, over medium heat cook margarine, brown sugar, corn syrup and molasses, stirring constantly, until the mixture starts to boil over entire surface. Cook and stir about 6 minutes longer.
3. Carefully stir in vanilla and butter flavoring. Remove from heat and add corn pops cereal and quickly and carefully stir to coat cereal. Spread the mixture thinly on prepared foil.
4. Seperate cereal into clumps as it cools. Store in an airtight container.
Title: Rich Boiled Fruitcake from Mary Killen
Ingredients:
- 8 flour
- 6 margarine
- 6 sugar
- 4 currants
- 4 raisins
- 4 sultanas
- 1 baking soda
- 1 ginger
- 1/2 water
- 1/2 eggs
- 2
Instructions:
1. Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool.
2. Sieve flour, spices, and baking soda and add to contents of saucepan.
3. Beat eggs into mixture and pour into a greased and lined 7" square baking pan.
4. Bake at 160C (320F, gas mark 3) for 75 minutes.
Title: Marshmallows
Ingredients:
- 7 unflavored gelatin
- 2 sugar
- 1/2 light corn syrup
- 1/2 hot water
- 1/2 warm water
- 1/4 salt
- 2 pure vanilla extract
- 1/2 cornstarch
- 1
Instructions:
1. Lightly spray 9 x 13 inch baking dish with cooking spray.
2. Sprinkle gelatin over small bowl with 115 degree water; let stand to soften.
3. Mix together sugar, corn syrup, hot water and salt in heavy saucepan. Cook and stir over medium heat until sugar has dissolved.
4. Continue cooking without stirring until mixture reaches the soft-ball stage, about 240F on a candy thermometer.
5. Remove from heat, add gelatin mixture and set aside.
6. In a large bowl, beat egg whites until stiff peaks form.
7. Slowly add sugar mixture.
8. Add vanilla and mix on high for 10 minutes, until mixture looks like marshmallow.
9. Transfer marshmallow to baking dish.
10. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. (You might try greased wax paper if you don't have the parchment on hand.).
11. Let stand at room temperature overnight.
12. Remove parchment and invert marshmallow onto work surface.
13. Trim edges and cut marshmallows into desired size, dipping scissors into cornstarch as needed.
14. In small batches, cover marshmallows with cornstarch or confectioner's sugar to prevent them from sticking together.
15. Store in airtight container for up to one week.
Title: Gingerbread Cake - Cook's Illustrated
Ingredients:
- 3/4 stout beer
- 1/2 baking soda
- 2/3 molasses
- 3/4 light brown sugar
- 1/4 sugar
- 1 1/2 flour
- 2 ground ginger
- 1/2 baking powder
- 1/2 table salt
- 1/4 ground cinnamon
- 1/4 black pepper
- 2 eggs
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour an 8x8" square baking pan.
2. Bring stout to a boil in a large saucepan. Off heat, stir in baking soda; it will foam up. When foam subsides, add molasses and both sugars; stir until dissolved.
3. In a large bowl, whisk together flour, ground ginger, baking powder, salt, cinnamon and pepper.
4. Whisk eggs, oil and grated ginger into stout mixture.
5. Whisk wet mixture into flour mixture in thirds, mixing thoroughly after each addition. Pour batter into pan and bake 35-45 min, until a toothpick inserted in the middle comes out clean.
6. Cool cake in pan on wire rack for 1 1/2 hours. Cut into squares.
Title: Swedish Spicy Lemon Cardamom Cake
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 -2 cardamom
- 1/4 nutmeg
- 1/2 cinnamon
- 6 butter
- 1 sugar
- 2 eggs
- 1 lemon
- 2 lemon juice
- 1/2 buttermilk
- 1 icing sugar
- 2 milk
- 1 lemon
- 1 lemon zest
Instructions:
1. Preheat your oven to 350°F.
2. Coat a 9 x 5 loaf pan, with nonstick cooking spray.
3. Sift flour, baking powder, salt, cardamom, nutmeg and cinnamon into a bowl and set aside until needed.
4. In a large bowl, beat the butter and sugar using an electric mixer on medium speed until it becomes light and fluffy, (3 - 4 min).
5. Lower mixer speed to low and add the eggs one at a time and blend for 1 minute each. Now add the grated zest, lemon juice and buttermilk, mixing well.
6. Lastly, you will add the flour mixture and blend until just combined. ( do not overmix).
7. Spoon the batter into the pan and smooth out the surface and bake in the center of the oven for 30 - 40 minutes (until a toothpick comes out almost clean, with a few moist crumbs attached).
8. Cool the cake in its pan on a wire rack for 10 minutes while you make the glaze.
9. For the glaze stir together all the ingredients until well blended. ( Make the glaze to your preference).
10. Remove cake from pan and spread the glaze on top and enjoy.
11. Make the glaze to your preference, either thick or thin.
Title: Chocolate Ganache Filled Cookies
Ingredients:
- 1 sugar
- 1/4 cornflour
- 2 1/4 egg
- 1 baking powder
- 1 baking soda
- 1 ganache
- 8 powdered sugar
- 1/2
Instructions:
1. Pre-heat over to 375°F.
2. Mix nesquick, sugar, and oil in a large bowl until well combined.
3. Add the egg and mix in thoroughly.
4. Add in the dry ingredients, one at a time, making sure to work out all lumps.
5. You want to form a smooth ball of the dough, not sticky, but not too dry.
6. Take the cooled ganache and form 24- 1ts balls.
7. With your hands, form a (roughly) palm sized "pancake" of dough, place a ganeche ball in the center, and wrap it in the dough, and roll it into a ball.
8. Place the filled dough balls widely apart on a cookie sheet covered with parchment paper. I fit 12 cookies per sheet.
9. Bake at 375F for 10 minutes. The tops should be slightly cracked, the center WILL be gooey if tested, as the ganache filling is melted :).
10. Remove from hot cookie sheet by sliding the parchment paper onto a cool, flat surface.
11. Sprinkle the tops of the cookies with powdered sugar, and allow to cool. Make sure the filling is cool enough to eat before serving, then ENJOY!
Title: Bahama Mama Carrot Cake (The Bahamas)
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 flour
- 2 baking soda
- 1 cinnamon
- 2 ground cloves
- 1/4 allspice
- 1/4 nutmeg
- 1/4 cardamom
- 1/4 salt
- 1 carrots
- 2 crushed pineapple
- 1 vanilla extract
- 2 walnuts
- 1/2 raisins
- 1/2 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. Mix the sugar with the oil and eggs.
2. Add the dry ingredients and mix well.
3. Fold in the carrots, walnuts, coconut, pineapple, raisins and vanilla extract.
4. Pour the batter into a greased 13x9 inch pan. Bake at 350 degrees for one hour.
5. Let the cake cool completely, then make the frosting:
6. Cream the butter with the cream cheese, then gradually add the sugar and vanilla. Spread the frosting evenly over the top of the cake.
Title: Soft Tartar-Less Snickerdoodle Cookies
Ingredients:
- 1 vanilla
- 1 butter
- 1 1/2 granulated sugar
- 3 eggs
- 2 1/2 flour
- 2 white vinegar
- 1 baking soda
- 1/4 salt
- 5 granulated sugar
- 5 cinnamon
Instructions:
1. In one mixing bowl combine the flour, baking soda and salt together. Mix.
2. In another bowl combine softened butter, vanilla, sugar and eggs.
3. Mix to a well blended batter.
4. Add the white vinegar, stir and pour the butter mixture into the flour mixture.
5. Stir with a wooden spoon till the batter becomes stiff and even in color.
6. Place the batter and baking sheet in the fridge to cool for about 15 to 20 minutes.
7. During this time, preheat the oven to 260°F, then in a small, shallow bowl combine the sugar and cinnamon that you set aside.
8. Mix with a fork till the sugar and cinnamon become even with each other.
9. Once the batter and baking sheet have cooled, use a teaspoon to scoop batter from the bowl.
10. Roll batter into a ball and gently roll around in the cinnamon and sugar till there is an even layer all over the ball.
11. Place on the chilled, ungreased baking sheet setting each ball about an inch and half apart from one another.
12. Bake cookies between 15 and 20 minutes.
13. Remove from sheet immediately. Then enjoy the creation you have made.
Title: Unbelievably Easy Spice Cake
Ingredients:
- 1 pumpkin
- 1 egg
- 1 water
- 1/4 cinnamon
- 1/2 pumpkin pie spice
Instructions:
1. Preheat oven to 350°F.
2. Grease 13x9 inch baking pan with shortening or oil spray.
3. Mix all ingredients together until well blended.
4. Spread evenly into greased baking pan.
5. Bake at 350°F for 25 - 30 minutes, or until knife/toothpick inserted in center comes out clean.
6. **For Apple Spice Cake:** add 3 apples (cored, peeled, and chopped in food processor) to batter.
Title: World's Best Cannoli
Ingredients:
- 1 1/2 confectioners' sugar
- 1 ricotta cheese
- 1/4 cinnamon
- 1/2 confectioners' sugar
- 1/3 maraschino cherries
- 1/2
- 1
- 12
Instructions:
1. In a large bowl, mix Ricotta cheese, 1 cup confectioners’ sugar (set the other 1/2 cup aside), and cinnamon. Mix until well blended.
2. Dice the slivered almonds, cutting them in half, and stir them into the mix along with the chocolate chips.
3. Add Bailey's Irish Cream (optional). Otherwise, you can use 1 teaspoons vanilla extract or almond extract. DON'T USE BOTH!
4. In a separate bowl, beat whipping cream together with 1 Tablespoon confectioners’ sugar and beat until soft peaks form.
5. Fold whipping cream into ricotta cheese mixture.
6. Set 6 of the maraschino cherries aside. Take the rest of them and remove the stems, dice them into 1/4's, and place them on a paper towel. Pat the diced cherries until they are dry (otherwise you will get a pink filling from the juices), and then stir them GENTLY into the mix (again, you don't want pink filling).
7. Place the mixture into a pastry bag with a large opening, or you can use a large Ziploc baggie and cut off about 1/2" at the corner (that way you can just throw it out when you're done - fewer cleanups is always better!).
8. Arrange the cannoli shells on a serving tray. Fill each Canolli half way from each end, and then take a Maraschino cherry and place it at one of the ends.
9. OPTIONAL: Place tray of cannolis in fridge for about 1/2 hour to allow the filling to thicken.
10. TO SERVE: Take 1/2 cup confectioners’ sugar and sift it over the entire tray of cannolis, trying to get it mainly on the center portion of the shells. Then take the Hershey's Syrup and lightly drizzle chocolate over the entire plate of cannolis.
11. Buon Appetito!
Title: Pineapple Upside Down Pina-Colada Carrot Cake
Ingredients:
- 2 coconut oil
- 1/3 brown sugar
- 1 pecans
- 1 coconut flakes
- 1 French vanilla instant pudding
- 3 pineapple chunks
- 1/3 - 1/2 pecans
- eggs
- coconut oil
Instructions:
1. Preheat oven to 350.
2. Put 2 blobs of Coconut Oil on the bottom of your baking pan. Put in oven that is preheating for about a minute or less (just to melt it).
3. Remove from oven. Sprinkle on brown sugar until Coconut oil is absorbed.
4. Sprinkle on pecan halves & coconut flakes according to preference.
5. Spread drained pineapple chunks over mixture, reserve a few chunks in the juice to add to cake batter later.
6. Cake Batter:
7. Combine Carrot Cake mix, french vanilla pudding, and pineapple juice (use it to replace the amount of water recommended on the box. Higher altitudes may call for more juice than you have, make up the difference with water).
8. Add Coconut oil according to amount recommended on box (high altitude climates need less).
9. Put pecans in a bag and use a hard object to smash them into smaller pieces. Add to batter.
10. Mix. Add 3 eggs. Mix some more.
11. When done, pour over the mixture in your baking dish, pop in the oven for about 30-40 minutes, and viola! Done!
12. Buen Provecho! :).
Title: Individual Sticky Toffee & Walnut Puds
Ingredients:
- 225 self-raising flour
- 1 1/2 bicarbonate of soda
- 75 butter
- 150 light brown sugar
- 1 1/2 molasses
- 1 golden syrup
- 1 vanilla extract
- 3 dried dates
- 150 demerara sugar
- 150 butter
- 50 molasses
- 200 walnuts
- 1
- 50
Instructions:
1. Heat the oven to 180ºC. Put ALL THE INGREDIENTS FOR THE PUDDINGS into a processor and whizz until combined and smooth. Divide between 6 x 175ml greased pudding moulds. Bake in the oven for 20-25 mins, or until a skewer comes out clean when inserted into the middle of the pud.
2. Heat ALL THE SAUCE INGREDIENTS (except the nuts) in a pan, stirring until thick and smooth. Turn out the puds, make a hole in the middle of each and pour the sauce over, filling the middle and allowing some to drizzle over. Top with the WALNUTS and serve with dairy-free ice-cream or custard.
Title: Scrippelle Ribbons With Apricot-Orange Sauce
Ingredients:
- 6 -12 sugar
- 1 butter
- 2 lemon juice
- 1 heavy cream
- 2 pine nuts
- 1/4
- 1
- 1/4
Instructions:
1. You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
2. To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
3. Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
4. When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
5. Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
6. Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.
Title: Upside Down Ginger Apple Coffee Cake (Clean Eating)
Ingredients:
- 2 maple syrup
- 1 apple
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 salt
- 1/2 canola oil
- 1/4 egg
- 1 brown sugar
- 1/4 sugar
- 1/4 unsweetened applesauce
- 1/2 plain yogurt
- 1 ginger
- 2
Instructions:
1. Preheat oven to 350 and coat an 8 inch cake pan with cooking spray.
2. Drizzle bottom of pan with maple syrup and swirl to coat.
3. Arrange apple slices in a layer over the syrup, allowing them to overlap slightly and covering the pan. Set aside.
4. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
5. In a large bowl, beat oil, sugars, egg, applesauce, yogurt, and ginger with an electric mixer until smooth.
6. Add flour mixture and beat until just combined.
7. Pour batter over apples and bake 35-45 minutes or until a toothpick comes out clean. Let cool in the pan on a wire rack for 20 minutes.
8. Invert carefully onto a serving platter and drizzle with additional syrup, if desired.
Title: Cream Cheese Meltaways With Lemon Glaze (From Cooking Light)
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 cornstarch
- 1/8 salt
- 1 powdered sugar
- 1/2 butter
- 1/4 reduced-fat cream cheese
- 1 vanilla extract
- 1 3/4 powdered sugar
- 1/4 vanilla extract
Instructions:
1. Preheat oven to 375 degrees.
2. To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornstarch, and salt in a medium bowl, stirring well with a whisk.
3. Combine 1 cup powdered sugar, butter, cheese, and vanilla in a large bowl; beat with a mixer at medium speed until light and fluffy (about 4 minutes). Add flour mixture; stir until just combined (dough will be dry and crumbly). Shape dough into 36 (1 inch) balls. Place balls 2 inches apart on baking sheets. Bake at 375 for 10 minutes or until bottoms of cookies are lightly browned. Cool 5 minutes on pans on wire racks. Remove from pans; cool completely on wire racks.
4. To prepare glaze combine 1 3/4 cups powdered sugar and lemon juice, stirring with a whisk until smooth. Dip tops of cookies in glaze; place on wire racks. Let cookies stand for 30 minutes or until glze is set.
Title: Roll-Out Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 butter
- 2 baking powder
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
Instructions:
1. Preheat oven at 300°F.
2. Sift dry ingredients 3x. Set aside.
3. Cream butter and sugar with the electric mixer.
4. Beat in eggs and vanilla. Add the dry ingredients one cup at a time, mixing well after each addition. The dough would be very stiff; blend last four by hand. Don't chill the dough.
5. Divide the dough into 2 balls.
6. On a floured surface, roll each ball in a circle approximately 12" in diameter and 1/8" thick.
7. Dip the cookie cutters in flour before use.
8. Bake cookies on ungreased cookie sheet on top of the rack of the oven for 6 to 7 minutes or until cookies are lightly browned.
Title: Yummy Yam Frosting
Ingredients:
- 1 cream cheese
- 2 unsalted butter
- 2 maple syrup
- 2 lemon juice
- 1
Instructions:
1. Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together.
2. Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.
Title: Hot Fudge Chocolate Pudding Cake
Ingredients:
- 1 1/4 granulated sugar
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 milk
- 1/2 butter
- 1/3 margarine
- 1 1/2 vanilla extract
- 1/2 light brown sugar
- 1 1/4 hot water
Instructions:
1. Heat oven to 350°F.
2. Stir together 3/4 cup of granulated sugar, flour 1/4 cup cocoa, baking power and salt.
3. Stir in milk, butter and vanilla; beat until smooth.
4. Pour batter into ungreased 9inch square baking pan. Stir together rmaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter.
5. Pour hot water over top. Do not stir!
6. Bake for 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon inti dessert dishes, spooning sauce from bottom of pan over the top. Garnish with whipped topping and ENJOY! Yum !
Title: Super Simple Chocolate Mousse
Ingredients:
- 8 eggs
- 12 butter
- 10 heavy cream
- 3/4 sugar
- 2
- 1
Instructions:
1. Separate eggs at room temperature, melt chocolate and butter in microwave at medium high.
2. With wooden spoon, beat in yolks one at a time. Beat well after each one. Set aside.
3. Beat egg whites until stiff. Gently fold chocolate into egg whites with whisk. Pour into dish and chill.
4. Whip cream until fluffy, add sugar to taste. Top mousse with whipped cream, decorate with shaved chocolate (from chocolate bar).