lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 all-purpose flour
- 1 baking soda
- 3/4 salt
- 1 unsalted butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 granulated sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2
Instructions:
1. Preheat the oven to 375°F; line several cookie sheets with parchment paper or grease them lightly with butter or vegetable oil.
2. Sift the flour, baking soda, and salt together into a small bowl and set aside.
3. Using an electric mixer on medium speed, cream the butter, both sugars, and the vanilla together in a medium-size bowl until light and fluffy, 1 1/2 to 2 minutes. Stop the mixer twice to scrape the bowl with a rubber spatula.
4. Add the eggs and beat on medium speed until they are blended, about 30 seconds. Scrape the bowl.
5. Add the dry ingredients and mix on low speed for 15 seconds. Scrape the bowl.
6. Add the chocolate chips and blend until they are mixed in, 5 to 8 seconds.
7. Drop the dough by generously rounded tablespoonfuls (the equivalent of 3 level tablespoons) 2 inches apart onto the prepared cookie sheets.
8. Bake the cookies until the edges are dark golden and the center is light and slightly puffed up, 11 to 12 minutes. Remove the cookies from the oven and allow them to cool on the sheets. These are best eaten the same day they are baked.
9. Note: This dough also works beautifully when it's refrigerated a minimum of 4 hours; it tends to produce a thicker, chewier cookie that is crisp around the edges.
Title: Easy Rice Pudding
Ingredients:
- 2 vanilla ice cream
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Prepare the rice according to the package directions.
2. Uncover, add the ice cream and cinnamon, and stir.
3. Divide the pudding among individual bowls and top with additional cinnamon, if desired.
4. Serve warm or at room temperature.
Title: Slow-Baked Rice Pudding
Ingredients:
- 1/3 short-grain rice
- 3 caster sugar
- 3 3/4 milk
- 1 vanilla extract
- 1/2 sea salt
- 1 nutmeg
- 30 butter
Instructions:
1. Preheat oven to 300f.
2. Mix rice, sugar, milk vanilla and salt.
3. Pour into greased baking dish.
4. Bake 2 hours, stirring occasionally.
5. Sprinkle with nutmeg and dot with pieces of butter about 5 minutes before fully cooked.
6. Allow 10 minutes cooling time before serving.
Title: Cheddar-Apple Bundles
Ingredients:
- 1/2 brown sugar
- 1/2 pecans
- 2 all-purpose flour
- 8 white cheddar cheese
- 1 granulated sugar
- 1/4 salt
- 1/2 butter
- 6 -8 cold water
- 2 granny smith apples
- 3 jonathan apples
Instructions:
1. Preheat oven to 400 degrees.
2. Combine brown sugar and pecans; set aside. In food processor combine flour, 1/2 cup of the cheese, granulated sugar, and 1/4 teaspoon salt. Cover and process with one on/off turn. Add butter. Cover and process with several on/off turns until size of small peas. With processor running, slowly add water to make dough come together in a ball. Gently knead until smooth.
3. Divide dough in 8 pieces. For each bundle, on floured surface roll dough in an 8-inch circle. Place 3 tablespoons cheese and 1/4 cup apple in center. Sprinkle with 1 tablespoon nut mixture. Brush dough edges with water. Bring up dough edges and press together to seal. Sealed sides up, place on parchment-lined baking sheet.
4. Bake 20-25 minutes or until pastry is golden. Spoon preserves on each bundle. Cool 20 minutes on baking sheet. Serve warm.
Title: Celestial Chocolate Chunk Bread Pudding
Ingredients:
- 1 brown sugar
- 5 eggs
- 1 vanilla extract
- 1 salt
- 5 milk
- 2
Instructions:
1. This recipe is best with the addition of 1 childhood memory and a load of love (enough to change the world).
2. Preheat the oven to 325 degrees F.
3. In a big bowl, tear apart the bread (as you do this, think happy childhood memory thoughts and good intentions).
4. In a bowl, mix the sugar and eggs until fully incorporated. Mix in the vanilla and salt with a load of love. Blend well. Slowly add the milk and mix until fully incorporated.
5. Place the torn bread in a baking pan. Pour the egg/milk mixture over the bread to evenly coat each piece of bread. Wash your hands well. Add the chocolate chunks and gently fold the milk mixture into the bread with your hands. Send the bread your favorite childhood memory and think of how you are going to have that excitement today. Cover with foil, place in the preheated oven and bake for 1 hour 30 minutes. Check the consistency, it should be slightly mushy and semi-solid.Continue to bake if needed. Refrigerate overnight. (It's okay to enjoy warm, no judgment over here.) Eat with good health.
Title: Apricot Coconut Balls
Ingredients:
- 250 brandy
- 2 white chocolate chips
- 1/2 coconut
- 250
- 1/4
- 1
- 1/2
Instructions:
1. Combine apricots and brandy or orange juice in a bowl, stand for 10 minutes.
2. Place cream in a small pan, bring to boil, remove from heat.
3. Add white melts, stir until melted.
4. Add undrained apricots, almonds and biscuit crumbs; mix well.
5. Refrigerate mixture until firm enough to handle.
6. Roll 2 level teaspoons of mixture into balls, toss in coconut.
7. Refrigerate until serving.
Title: Cousin Sandy's Apple Cake
Ingredients:
- 2 eggs
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 vanilla extract
- 2 sugar
- 2 flour
- 3 apples
- 1
- 3
Instructions:
1. Beat all ingredients except for apples and nuts.
2. Once batter is well blended, fold in apples and nuts.
3. Pour into lightly greased bundt pan and bake at 300 degrees for 1 1/2 hours.
4. I'm guessing a powdered sugar glaze would do well on this cake if desired. I'm sure someone will have a great idea for a topping!
Title: Streusel Muffin Topping
Ingredients:
- 1/4 brown sugar
- 1/4 butter
- 1 cinnamon
- 1/2
Instructions:
1. Combine all ingredients.
2. Sprinkle on muffins.
3. Bake.
Title: Chocolate Angel Food Cake
Ingredients:
- 1/4 sugar
- 1/4 cake flour
- 1 1/4 salt
- 1/4 cream of tartar
- 1/4
- 12
- 1
Instructions:
1. Pre-heat oven to 350°F
2. Using a medium bowl, dissolve cocoa in coffee; set aside to cool at room temperature.
3. In a bowl, combine 1/2 cup sugar, flour and salt.
4. Place egg whites in large mixing bowl and set it over a larger bowl of hot water. Stir for several minutes until egg whites come to room temperature. Beat egg whites until frothy.
5. Add cream of tartar and continue beating until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Do not overbeat.
6. Sift the flour mixture over the beaten egg whites in 3 parts, folding in gently after each sifting.
7. Stir approximately 1 cup of egg white mixture into the coffee mixture. Fold it back into the egg white mixture until combined.
8. Pour the batter into a spring-form cake pan. Smooth the top and run a small knife through the batter to remove any air pockets.
9. Bake for 50-60 minutes, or until the top springs back when lightly touched.
10. Allow cake to sit in pan until nearly cool. With a knife, loosen the edges and invert the cake onto a serving platter.
Title: Easiest Homemade Frosting
Ingredients:
- 1/4 butter
- 3 margarine
- 1/2 milk
- 2 1/2 powdered sugar
- 1 salt
- 1/2 pure vanilla extract
Instructions:
1. Combine butter, milk, and Cocoa in a small saucepan.
2. Stir over very low heat just until butter melts.
3. Remove from heat.
4. Add powdered sugar, salt and vanilla, beat until smooth.
5. Frosts tops and sides of two, 8" layers.
Title: Strawberries With Chantilly Cream
Ingredients:
- 2 strawberries
- 4 powdered sugar
- 12 vanilla essence
- 2
Instructions:
1. Store strawberries in the refrigerator and buy them one day prior to making this dessert.
2. Either the night before or immediately before serving, rinse the strawberries carefully so that any dirt will get washed away.
3. Use a knife to cut off the green stem and leaves at the top of each strawberry.
4. Chantilly cream is nothing but properly whipped cream.
5. To whip cream properly, place the bowl in which you are going to whip the cream over a large tray of ice.
6. Chill the whipping cream in the refrigerator before whipping it in a bowl until stiff peaks form.
7. Add vanilla essence and powdered sugar slowly and continue to beat the cream.
8. Serve the strawberries and cream in stemmed wine glasses or champagne saucers.
9. Fill the glasses or saucers with strawberries and top off with sinfully good amounts of Chantilly cream.
10. Enjoy!
Title: Cherry Vanilla Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 2 vanilla extract
- 2/3
- 1
- 2/3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13 x 9 pan.
3. Mix cherry pie filling and cake mix together by hand.
4. Add rest of ingredients and stir by hand until well mixed.
5. Pour into prepared pan.
6. Bake for 40-50 minutes or until top is golden brown.
7. I usually do not frost this cake, I dust it with confectioners sugar.
Title: Healthy Cinnamon Apple Crisp Without the Calories
Ingredients:
- 1 apple
- 1 cinnamon
- 1 brown sugar
Instructions:
1. Cut apple into 1 inch pieces, put in bowl and sprinkle cinnamon and brown sugar over top and eat.
2. You can also pop in the microwave for a minute, which is equally great!
Title: Cinnamon Rolls
Ingredients:
- 3 hot water
- 3 salt
- 4 1/2 butter
- 1 sugar
- 3 eggs
- 2 flour
- 10 brown sugar
- 4 cinnamon
- 3/4 butter
- 1/2
Instructions:
1. Mix water, salt, and butter in a large bowl, with an electric mixer.
2. Add sugar, eggs, and yeast to the mixture.
3. Slowly add flour 1 cup at a time, until the mixture looks thick. The amount could range anywhere from 8-12 cups.
4. Put oil on your hands and counter to lubricate.
5. Roll the dough into a 1/2 inch thick square, using a rolling pin. Make sure the thickness is equal throughout.
6. Butter one side of the dough thoroughly.
7. Coat the same side with brown sugar and cinnamon.
8. Roll up the dough into a cylinder.
9. Using dental floss (or a knife if needed), cut the roll into pieces an inch thick.
10. Place all of the cinnamon rolls onto a cookie sheet, and let rise in a warm area (you can also cover them) for 2 hours.
11. Cook at 325° for 18-22 minutes.
12. When done, coat with a light glaze of frosting.
Title: Lemon Bon Bons
Ingredients:
- 1 butter
- 1/3 powdered sugar
- 3/4 cornstarch
- 1 1/4 flour
- 1/2 pecans
- 1 powdered sugar
- 1 butter
- 2 lemon juice
Instructions:
1. mix butter with sugar till light and fluffy -- add cornstarch and flour, mixing well.refrigerate until easy to handle.about 1-2 hours.
2. preheat oven to 350* --
3. shape dough into 1" balls.
4. Place balls on nuts scattered on waxed paper.
5. flatten with bottom of glass .
6. put cookies, nut side down on ungreased cookie sheet.
7. bake 15 minutes.
8. frost with bon bon frosting.
9. to prepare BON BON FROSTING:.
10. blend sugar, butter and lemon juice.till smooth.if desired, add yellow food coloring.
Title: Swiss Alps Cookies
Ingredients:
- 3 cream of tartar
- 1/4 granulated sugar
- 3/4 flour
- 2 icing sugar
- 3
Instructions:
1. Heat oven to 300°F
2. Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 minute or until soft peaks form.
3. Beat in granulated sugar, 1 tablespoons at a time, until stiff peaks form.
4. Mix chocolate and flour; gently stir into egg whites.
5. Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets.
6. Bake in top and bottom thirds of oven 24 to 26 minute or until light golden brown, rotating baking sheets after 12 minute
7. Transfer to wire racks; cool completely.
8. Sprinkle with icing sugar.
Title: Buttermilk-Grand Marnier Panna Cotta
Ingredients:
- 1/2 buttermilk
- 3 gelatin
- 1 heavy cream
- 1/4 sugar
- 1 orange zest
- 1 vanilla bean
- 1/2
Instructions:
1. Combine buttermilk and gelatin in a small bowl; set aside to soften.
2. Combine cream, sugar, liqueur, zest, and vanilla bean in a small saucepan. Bring to a simmer. Remove from heat.
3. Stir in buttermilk mixture, whisking until all gelatin solids are dissolved; strain.
4. Evenly divide mixture among 12 (1 3/4-ounce) silicone molds. Refrigerate for 4 hours.
5. To unmold, gently pull edges of custards to loosen. Invert onto plate or shortbread cookie to serve.
Title: Poppy-Seed-Cherry-Cake With Crumble Topping
Ingredients:
- 280 cherries
- 600 flour
- 6 baking powder
- 200 sugar
- 1 poppy seeds
- 40 cherry juice
- 200 applesauce
- 100 eggs
- 100 flour
- 3 butter
- 175 sugar
- 100
- 3
Instructions:
1. Preheat the oven to 200°C (400°F). If using tinned cherries, drain thoroughly.
2. In a big bowl combine flour, baking powder, sugar, vanilla and poppy seeds. Using a spoon mix in applesauce, oil and cherry juice.
3. Pour dough onto a paper-lined baking sheet and spread cherries on top of it.
4. Combine the ingredients for the crumb topping and work into crumbs. Spread on top of cake.
5. Bake for 30 minutes unitl lightly browned and toothpick inserted in center of cake comes out clean (check slightly before end of baking time and cover cake if it gets too dark).
6. This is great served slightly dusted with icing-sugar, some whipped cream or some vanilla ice-cream.
Title: Honey Custard Filled Phyllo Triangles With Strawberries
Ingredients:
- 2 strawberries
- 2 sugar
- 3 cream cheese
- 8 honey
- 5 heavy cream
- 1/4 egg
- 1 vanilla extract
- 1 phyllo pastry
- 8 unsalted butter
- 1/2
- 8
Instructions:
1. Mix the strawberries, wine and 2 tablespoons of the sugar in a small bowl-- set aside.
2. Preheat oven to 350°F.
3. Using an electric mixer, beat the cream cheese, 3 tablespoons of the honey and the remaining 1 tablespoon sugar in medium bowl until smooth.
4. Mix in the cream, egg, and vanilla.
5. Spoon mixture into 9" glass pie dish.
6. Bake until custard is set; about 20 minutes.
7. Transfer to a rack and cool completely.
8. Combine the butter and remaining 2 tablespoons of honey in a small saucepan.
9. Stir over low heat until butter melts and honey dissolves.
10. Remove from heat.
11. Arrange 1 phyllo sheet on work surface with long side parallel to the edge of the surface (cover remainder with plastic wrap and damp kitchen towel).
12. Brush lower half of phyllo lengthwise with butter mixture.
13. Fold phyllo in half lengthwise.
14. Brush with butter mixture.
15. Spoon 1/8 of custard mixture near 1 short edge of phyllo.
16. Sprinkle with 1 tablespoon of almonds.
17. Fold 1 corner of phyllo over custard; continue folding like you would a flag, forming a triangle and enclosing filling completely.
18. Repeat with remaining phyllo, butter, custard and almonds.
19. Transfer pastries to a buttered baking sheet.
20. Brush pastries with remaining butter mixture.
21. Bake until golden brown, about 18 minutes.
22. Serve warm or at room temperature with sliced strawberries and juices.
23. Enjoy!
Title: Witch Hat Treats
Ingredients:
- 3 butter
- 1 large marshmallows
- 1/2 peanut butter
- 6 shortening
- 1 1/2
- 1
Instructions:
1. In a large microwave-safe bowl, melt butter on high heat for about 45 seconds. Add marshmallows; stir to coat. Microwave on high for 45 seconds; stir. Microwave for 45 seconds longer or until smooth. Stir in peanut butter. Immediately add cereal; stir gently until coated. Press into greased 13x9x2-in baking pan.
2. In a small microwave safe bowl, heat chocolate chips and shortening on 70% power for 1 minute. Heat in 10 to 20 second intervals until melted; stir until smooth. Spread over cereal mixture. Cool completely.
3. Cut into 2 1/2 x 2 inch triangles with a thin base on bottom of triangle for hat brim. Decorate with frosting, jimmies for the buckle and licorice for the brim.
Title: Mexican Chocolate Flan With Kahlua
Ingredients:
- 1 sugar
- 1/3 water
- 2 half-and-half
- 2 milk
- 7 cinnamon stick
- 1 sugar
- 2/3 eggs
- 10 Kahlua
- 1 1/2 pure vanilla extract
- 1
- 1/2
Instructions:
1. Set out 10 small custard cups, and a roasting pan large enough to hold the cups in a water bath.
2. To make the caramel, mix the sugar and water in a small saucepan, and bring the mixture to a boil over medium heat.
3. Continue to cook, without stirring, until the syrup turns a deep amber color, about 8 minutes.
4. Divide the caramel among the custard cups, and tilt the cups to coat the bottom and sides.
5. Set the custard cups in the roasting pan.
6. To make the custard, pour the half-and-half (or milk and cream mixture) and the milk into a large saucepan.
7. Add the chocolate, cinnamon stick and sugar.
8. Bring to a low simmer over medium heat, cover and set aside to steep for 20 minutes.
9. Preheat the oven to 350 degrees farenheit.
10. In a large bowl, beat together the eggs, Kahlúa, vanilla and almond extracts.
11. Slowly beat the hot milk mixture into this.
12. Strain all the custard through a fine-mesh sieve and throw out the cinnamon stick.
13. Pour the mixture into the caramelized custard cups.
14. Place the roasting pan with the custard cups onto the center rack of the oven.
15. Pour in enough hot tap water to reach halfway up the sides of the cups, and loosely cover the pan with foil.
16. Bake just until the custards are set but still slightly wobbly in the center, usually 20 to 25 minutes.
17. They will firm more when chilled, so do not overbake.
18. Take the custards out of the water bath, cover them with plastic wrap, and refrigerate at least 2 hours.
19. To unmold the flans, run the tip of a knife gently around the edge of each custard cup, then put a plate over the mold and flip over.
20. Serve immediately.
21. Note: If you can get it, Bayless recommends Mexican Ibarra chocolate.
Title: Peanut Butter Fudge Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 dark chocolate
- 1/2 heavy cream
- 2 creamy peanut butter
- 8
- 1
- 1/2
Instructions:
1. Heat oven to 350.
2. Coat 2 9" cake pans with cooking spray. Line with waxed paper and coat paper.
3. In a large bowl, beat cake mix, eggs, buttermilk and oil on low speed for 30 seconds.
4. Increase to medium and beat 2 more minutes, scraping sides of bowl after 1 minute.
5. Fold in 2 cups of peanut butter cups.
6. Divide batter between prepared pans.
7. Bake for 34 minutes or until toothpick comes out clean.
8. Cool in pans on wire racks for 15 minutes.
9. Turn out cakes and cool completely.
10. Place chopped chocolate in medium bowl.
11. Bring cream just to boil and pour over chocolate.
12. Whisk until chocolate melts. Add peanut butter and blend until mixture is smooth.
13. Trim top of cake layers flat.
14. Use 1 cup of frosting for between cake layers. Pour remaining over top of cake and allow to drizzle down sides. Smooth with spatula.
15. Chill for 1 hour to set.
16. Garnish with peanut butter cups if desired.
Title: Honey Cake
Ingredients:
- 1 honey
- 1/2 butter
- 1 brown sugar
- 4 eggs
- 3 flour
- 2 baking soda
- 1/2 baking powder
- 1 cinnamon
- 1/4 salt
- 1 sour cream
- 1 walnuts
Instructions:
1. Bring the honey to a boil and cool.
2. Cream the butter and sugar, add the egg yolks, one at a time.
3. Beat until fluffy, then beat in the honey.
4. Sift flour with dry ingredients, add in alternately with sour cream, and stir in nuts.
5. Beat egg whites until stiff and fold into batter.
6. Bake in a tube pan (or a cookie sheet) at 325F (163C) until done, about 50-55 minutes.
7. Lower heat to 300F (150C) in final stages of baking to prevent honey from burning.
Title: Grandma C's Pineapple Dessert
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 butter
- 1 powdered sugar
- 2 Cool Whip
- 8 cream cheese
- 2 crushed pineapple
- 2 instant pudding mix
- 1 Cool Whip
- 1/2 graham cracker crumbs
Instructions:
1. Layer in ungreased 9 X 13 glass baking dish.
2. layer 1: mix crumbs and butter, press in bottom of dish.
3. layer 2: combine powdered sugar, cool whip, and cream cheese, mixing well. Carefully spread over crumb layer.
4. layer 3: Mix undrained pineapple with pudding mix. Spread over cream cheese layer.
5. layer 4: Frost with cool whip and sprinkle lightly with cracker crumbs.
6. Chill until serving.
Title: Jam Thumbprint Gems
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 cinnamon
- 1/4 clove
- 1/2 salt
- 2 vegetable shortening
- 1/4 confectioners' sugar
- 1/2 vanilla extract
- 1/2 eggs
- 1 egg substitute
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 400 degrees F. Lightly spray cookie sheet with non-stick cooking spray.
2. In a large bowl, mix flour, baking powder, cinnamon, cloves, and salt.
3. In a separate bowl, whisk vegetable shortening and Mott's Natural Apple Sauce until shortening breaks into pea-sized pieces. Add sugar and beat well. Add vanilla and egg. Mix well.
4. Add flour mixture to apple sauce mixture. Blend until smooth; mixture will be stiff.
5. Using flour-coated hands, roll teaspoons of dough into balls. Place on cookie sheet 1-inch apart. Press thumb into center to make indentation. Fill with 1/2 teaspoon of preserves.
6. Bake 12-15 minutes until light golden brown. Remove from oven and cool 10 minutes. Place on cooling rack and dust with confectioners' sugar.
Title: Double Banana Cake With Cream Cheese Frosting
Ingredients:
- 4 bananas
- 1 lemon juice
- 3 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 1 white sugar
- 3 eggs
- 2 vanilla
- 1 buttermilk
- 1 1/2 lemon juice
- 1/2 butter
- 1.5 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1 banana
- 1/3
Instructions:
1. Step 1: Preheat oven to 350°F.
2. Step 2: Grease two round baking pans with butter (9 inches).
3. Step 3: Mix flour, salt, baking soda in a medium bowl.
4. Step 4: Mash bananas with lemon juice in a small bowl.
5. Step 5: In a second bowl, beat sugar with butter until fluffy, and then beat in the eggs one at a time and add the vanilla.
6. Step 6: Add flour to batter mixture and then slowly add milk. Beat at medium speed until ingredients are well blended. Finally, add the mashed banana mixture and stir well until smooth.
7. Step 7: Pour batter into 2 round baking pans.
8. Step 8: Bake in oven about 40 minutes or until cake is well done. Set aside and let cool before decorating.
9. Cream Cheese Frosting Preparation:
10. Step 9: Beat 1 stick of butter with cream cheese until smooth, then add vanilla. Next add sugar, beat at slow speed, then high speed, until frosting is smooth.
11. Step 10: Cover first layer with cream cheese and then slice one banana over the top and cover with a second layer of cream cheese. Cover entire cake with cream cheese frosting and sprinkle sliced roasted honey almonds over the top.
12. Serves 6: Light, sweet, and moist!
Title: The Elegant yet Simple Dump Cake
Ingredients:
- 1 Cool Whip
- 1 cherry pie filling
- 1 pecans
Instructions:
1. Cook cake according to directions in a 9 x 13 pan.
2. Let cool.
3. Break cake into pieces 2-3 inches in size.
4. Fill bottom of glass bowl with 1/2 of cake.
5. Layer on Cool Whip or whipped cream.
6. Use 3/4 can of cherry pie filling.
7. Layer remainder of chocolate cake pieces.
8. "Plop" by tablespoons the remainder of Cool Whip/whip cream.
9. Teaspoon on remainder of cherry filling.
10. Sprinkle with chocolate of choice, nuts, or anything additional you would like to add.
11. Refrigerate.
12. Serve with a large spoon onto elegant plates although tastes just as good on paper plates.
13. Enjoy.