lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Sformato
Ingredients:
- 2 1% low-fat milk
- 1 sugar
- 1 vanilla
- 1 gelatin
- 4 eggs
- 1 bittersweet chocolate chips
- 1 powdered sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
3. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
4. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
5. Just before serving, whip the cream to soft peaks in a medium bowl using a whisk or electric hand mixer. Add the sugar and almond liqueur and whip to combine. Spoon the sformato into individual serving bowls and dollop the top with the almond liqueur whip cream.
Title: Chocolate Chip Cookies (Using Stevia)
Ingredients:
- 2 all-purpose flour
- 3/4 sea salt
- 3/4 baking powder
- 1 egg
- 1/2 stevia powder
- 1 vanilla
- 1 salted butter
- 1 1/4 chocolate chips
Instructions:
1. Preaheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside.
2. In a medium mixing bowl sift together the flour, salt & baking powder.
3. Place the egg, stevia & vanilla in a large mixing bowl & beat well with a wooden spoon or hand-held electric mixer. Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
4. Add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well with a wooden spoon after each addition. Fold in the chocolate chips.
5. Drop heaping teaspoons of batter onto the cookie sheet about 2-inches apart. Bake 20-25 minutes or until the cookies are golden brown.
Title: Sirupsnipper - Norwegian Spice Biscuits
Ingredients:
- 1 1/2 treacle
- 150 sugar
- 150 butter
- 100 flour
- 450 pepper
- 1/2 ginger
- 1/4 anise
- 1/4 cinnamon
- 1/4 salt
- 3/4 baking soda
- 3/4
- 1
- 100
Instructions:
1. In the oven at 180 degrees.
2. Boil the cream, treacle and sugar. Remove from heat and add the butter making sure it is melted then add the baking soda and cool until the mixture is lukewarm.
3. Sift the flour and spices. Add to the cooled liquids and knead gently together.
4. Wrap and put in refridgerator for at least 24 hours or even 3-4 days. The flavour develops the longer the dough is left.
5. Tip: Snippen is blank if they brushed with egg white before baking.
6. Roll dough thin about 1cm and cut out shapes or cut into diamonds using a crinkle pastry cutter. Place on biscuit tray.
7. Beat egg white with 1 tsp water and brush over biscuits. Place an almond in the centre and bake for 15 minutes.
Title: White Chocolate Cranberry Blondies
Ingredients:
- 3/4 unsalted butter
- 1 1/2 light brown sugar
- 2 eggs
- 3/4 vanilla extract
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/8 ground cinnamon
- 3/4 dried cranberries
- 6 white chocolate baking squares
- 1 cream cheese
- 1 powdered sugar
- 1 orange zest
- 6 white chocolate baking squares
- 3/4 dried cranberries
Instructions:
1. FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
2. Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
3. Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
4. Beat in eggs & vanilla.
5. In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
6. Stir in cranberries & chopped chocolate ~ Batter will be thick.
7. Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
8. Cool on wire rack.
9. FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
10. Gradually add half the melted chocolate, & beat until blended.
11. Frost blondies, then sprinkle with chopped dried cranberries.
12. Drizzle with remaining melted chocolate.
13. Cut into bars & store in refrigerator.
Title: Buttery Chocolate Chip Cookie Brittle
Ingredients:
- 1 butter
- 1 1/4 margarine
- 1/8 vanilla extract
- 1 salt
- 2 sugar
- 1 flour
- 1 chocolate chips
Instructions:
1. Combine softened butter, vanilla and salt.
2. Add sugar in, and blend in flour.
3. Add chocolate chips and nuts, combine well.
4. Press into 15 x 10 jelly roll pan.
5. Bake at 375°F for 20-25 minutes or until golden.
6. Let cool completely, and then break into pieces!
7. Dig in!
Title: Super Molasses -Ginger Cookies
Ingredients:
- 1 white flour
- 1 ground ginger
- 1 1/2 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 unsalted butter
- 1/2 shortening
- 1/4 sugar
- 1 egg
- 1 light molasses
- 1/3
Instructions:
1. Stir together flour, soy flour, ginger, baking soda, cinnamon, and salt; set aside.
2. Cream together butter, shortening and 1 cup sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in egg and molasses.
3. Stir dry ingredients into creamed mixture, mixing well. cover and chill in refrigerator at least 1 hour.
4. Shape dough into 1 inch balls. Roll each in sugar. Place balls about 2 inches apart on greased baking sheets.
5. Bake in 375 degree oven for 10-12 minutes, or until lightly browned. Makes 4 dozen.
Title: Snowballs (Aka Meltaways or Russian Tea Cakes)
Ingredients:
- 1 butter
- 6 powdered sugar
- 2 pecans
- 2
Instructions:
1. Cream butter with sugar.
2. Add flavoring.
3. Gradually add flour, mixing in thoroughly.
4. Stir in nuts, chill.
5. Form teaspoonfuls of dough into balls.
6. Bake on ungreased sheet 20 minutes at 350 until PALE golden color.
7. Roll while still warm in powdered sugar.
8. Can also roll again in powdered sugar after they're cool.
Title: Chocolate Kisses (Cookies)
Ingredients:
- 2 sugar
- 1 shortening
- 6
- 1 1/2
- 1/2
- 4
Instructions:
1. Heat oven to 325 F (160 C). Place egg whites in the bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the sugar slowly and continue beating until mixture is very thick; 2 to 3 minutes.
2. Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be thick and sticky.
3. Line a baking sheet with parchment. Dampen hands and shape about 1 heaping teaspoons (5 ml) of dough into a 1-in. (3 cm) ball. Pinch the ball with your fingers to form a teardrop shape; place on prepared baking sheet. Continue the process, spacing cookies 2 inches (5 cm) apart, until all the dough is used.
4. Bake until cookies are slightly cracked; 15 to 17 minutes. Let cool on baking sheet for several minutes, then transfer cookies to a rack to cool completely.
5. Combine shortening and melted chocolate. Spoon about 1/2 teaspoons (2 ml) of chocolate on to the flat side of a cooled cookie and place another cookie on top. Press together gently so the chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.
Title: The Only Chocolate Cake Recipe You'll Ever Need! (Devil's Food)
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 2 baking soda
- 3/4 sugar
- 2 milk
- 1 eggs
- 1 vanilla
- 1 milk
- 2 all-purpose flour
- 1 butter
- 1 shortening
- 5 sugar
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 325°F.
2. In a large mixing bowl, sift together dry ingredients. Add oil, coffee and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. Expect batter to be thin.
3. Pour into a 9" x 13" greased and floured pan or 2- 9" round pans. Bake 9 x 13 pan for about 45 minutes or 9" pans for about 30 minutes. Cool in pans for about 15 minutes and then cool completely on racks.
4. While cake is cooling make the icing: Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.
5. In a medium bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk and flour mixture and beat for 10 minutes. Frost cooled cake and enjoy! The frosting sounds intimidating, but it is worth it! By the way, for some reason, we prefer this cake chilled, right out of the refrigerator. The rich chocolate and cool frosting just seem to taste best this way.
Title: Blueberry Cheesecake Crescent Rolls
Ingredients:
- 1 cream cheese
- 1 sugar
- 2 vanilla
- 1 blueberries
- 2/3 flour
- 1/4 butter
- 2 sugar
- 2
Instructions:
1. Unroll crescent dough; separate into 8 triangles on a baking sheet lined with parchment paper.
2. In a small mixing bowl, combine cream cheese, 2 Tbsp. sugar, and 1 teaspoons vanilla. Mix until smooth.
3. Fold in blueberries.
4. Fill each crescent triangle with approximately ¼ cup filling. My note: (you may want to measure out 8 servings of this mixture in a separate dish so you don't run out. If needed add extra blueberries to make 8 separate fillings for the rolls).
5. Fill each crescent triangle with approximately ¼ cup filling.
6. Tuck edges to seal. My note: Gently form them into rectangles.
7. In a separate bowl, combine flour, 2 Tbsp. butter, and 2 Tbsp. sugar. Mix until crumbly.
8. Divide evenly among crescent rolls and sprinkle on top of each roll.
9. Bake at 375 degrees for 12-15 minutes or until light golden brown. Check the bottoms at 9 minutes and watch carefully.
Title: Fluffy Chocolate Cake
Ingredients:
- 125 butter
- 2 cocoa powder
- 1/2 milk
- 2 eggs
- 3/4 sugar
- 1 self raising flour
Instructions:
1. Combine butter, sifted cocoa and milk in a saucepan, stir over low heat without boiling until butter is melted; cool to room temperature.
2. Grease a deep 20cm round cake pan.
3. Beat eggs in a small bowl with electric beater until thick and creamy. Gradually beat in sugar, beating until dissolved between each addition.
4. Transfer to a large bowl. Fold in half the sifted flour and half the cocoa mixture, then remaining flour and cocoa mixture. Pour into prepared pan.
5. Bake at 190 degrees celsius for about 40minutes. Stand 5minutes before turning onto a wire rack to cool.
Title: Pumpkin Carrot Pudding (Kugel)
Ingredients:
- 1 canned pumpkin
- 1 ginger
- 1 cinnamon
- 1 cardamom
- 1 vanilla extract
- 1 nutmeg
- 1/2 honey
- 3/4 coconut milk
- 1 dark brown sugar
- 2 butter
- 1 eggs
- 3
Instructions:
1. Steam carrots until tender, I use the microwave.
2. Preheat oven to 400f.
3. Spray a 10x13" baking dish with cooking spray.
4. In a large bowl add cooked carrots and mash.
5. Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
6. Taste and if you want it sweeter add brown sugar.
7. Add eggs and coconut milk, mix well.
8. Bake for 1- 11/2 hrs depending at your oven, pudding should be set.
Title: Pastry (julie's Recipe)
Ingredients:
- 2 all-purpose flour
- 10 margarine
- 1/2 butter
- 2 milk
- 2 salt
Instructions:
1. In large bowl mix flour and salt well, add the lard, crumbling together.
2. Mix in the margarine well, then add milk.
3. Work till dough is slightly sticky.
4. In all honesty i really don't know exactly how long the dough takes to make b/c i've never timed it and it wasn't written on the recipe when i recieved it, so please don't quote my prep time.
Title: Portuguese Bread Pudding
Ingredients:
- 150 eggs
- 5 milk
- 1/2 coconut
- 2 orange
- 1 raisins
- 60
Instructions:
1. Prepare you carmel sauce first and coat well the pudding mould.
2. With your hands break bread into very little pieces,as little as possible.
3. Beat your eggs along with your milk, coconut and the grind from the orange and the juice, beat well.
4. Now add in your bread and raisons, and mix everything well.
5. Pour into pudding mould and place in oven for about 50 minutes, depending on stove, at 350º.
6. To test if your pudding is cooked insert a toothpick, if it comes out dry its ready.
7. Remove from stove and turn over to a serving dish. If you have any left over carmel pour over the top.
Title: Luscious Lemon Poke Cake With Pudding Frosting
Ingredients:
- 1 water
- 3 boiling water
- 1/3 instant lemon pudding mix
- 1 1/3 milk
- 2 Cool Whip
- 2
- 1
Instructions:
1. Place cake layers, top sides up, in two clean 9 inch round cake pans. Pierce cakes with large fork at 1/2 inch intervals.
2. Stir boiling water into dry gelatin mix in a medium bowl at least 2 minutes until completely dissolved.
3. Carefully pour evenly over cake layers.
4. Refrigerate for 3 hours.
5. Pour milk into a large bowl.
6. Add dry pudding mix.
7. Beat with whisk for 2 minutes or until well blended.
8. Gently stir in whipped topping; set aside.
9. Dip one cake pan in warm water 10 sec; unmold second cake layer; carefully place on first layer.
10. Frost top and side of cake with remaining pudding mixture.
11. Refrigerate at least 1 hour before serving.
12. Store leftover cake in refrigerator.
Title: Rose Water and Raspberry Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 powdered sugar
- 1/2 unsalted butter
- 1 rose water
- 2 eggs
- 1/2 raspberries
- 1 Homemade Crystallised Rose Petals
- 1 powdered sugar
- 1 rose water
- 1
- 2
Instructions:
1. Position oven rack in the middle of oven; preheat oven to 350°; line a standard 12-cup muffin pan iwth paper or foil liners.
2. In a small bowl, whisk the flour, baking powder, and salt together; set aside.
3. In another bowl, with an electric mixer on med-high speed, beat the powdered sugar and butter together until light and fluffy, 2-3 minutes.
4. Add in rose water and the eggs, one at a time, beating on low speed until combined after each addition.
5. Add in the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake until lightly golden and a pick comes out clean, 15-18 minutes.
8. Let the cupcakes cool in the pan on a wire rack for 5 minutes; transfer the cupcakes to the wire rack to cool completely, about 1 hour.
9. Make the glaze--in a bowl, whisk the sugar, milk, rose water, and food coloring together until smooth; the glaze should be spreadable.
10. If too thick, whisk in additional milk a few drops at a time.
11. If too thin, whisk in additional sugar, one teaspoon at a time; use right away.
12. Spoon the glaze over the cupcakes (the glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing).
13. Top each cupcake with the fresh raspberries and sugared rose petals (if using), dividing evenly, and serve.
Title: Apple Dumpling Bake
Ingredients:
- 2 granny smith apples
- 2 sugar
- 1 butter
- 1/3 ground cinnamon
- 3/4 vanilla ice cream
Instructions:
1. Seperate crescent rolls into 16 triangles.
2. Cut each apple into eight wedges.
3. Wrap a triangle around each apple wedge.
4. Place in a greased 13-in. x 9-in. x 2-in. baking dish.
5. In a bowl, combine sugar and butter and sprinkle over rolls.
6. Slowly pour the soda around the rolls (do not stir).
7. Sprinkle with cinnamon.
8. Bake, uncovered, at 350° for 35-40 minutes or until golden brown.
9. Serve warm with ice cream.
Title: Chocolate Cherry Surprises, Variant of Chocolate Covered Surpris
Ingredients:
- 2/3 butter
- 3/4 brown sugar
- 1 1/2 all-purpose flour
- 1 maraschino cherry juice
- 1 vanilla extract
- 25 maraschino cherries
- 1
- 25
Instructions:
1. Butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
2. Add flour, cherry juice and vanilla; mix well.
3. Cover; refrigerate 1 hour.
4. Preheat oven to 350°F
5. Stuff each cherry with 1 of the chocolate morsels; wrap in 1 tablespoon of dough, completely covering cherry with dough.
6. Roll each into ball.
7. Place, 2 inches apart, on ungreased baking sheet.
8. Reserve remaining chocolate morsels for later use.
9. Bake 15 minutes, or until lightly browned.
10. Remove from baking sheet to wire rack; cool 30 minutes.
11. Melt remaining 1 cup chocolate morsels in top of double boiler over low heat. (Or, place in small microwavable bowl; microwave on HIGH 45 seconds.
12. Stir until chocolate is completely melted.) Dip tops of cookies into melted chocolate.
13. Return to wire rack; let stand until chocolate is set, about 1 hour.
14. Store in single layer in airtight container at room temperature.
Title: Pillsbury English Orange Trifle
Ingredients:
- 1 vanilla
- 1/4 - 1/2 milk
- 1 orange marmalade
- 2 powdered sugar
- 1
Instructions:
1. Heat oven to 350 degrees. Grease and flour bottom only of 8x4 or 9x5 inch loaf pan. Prepare and bake quick bread mix according to package directions. (Or make your own.) Cool completely.
2. Cut bread into 1-inch squares; place in shallow baking dish. Drizzle with orange liqueur. Cover; let stand for about 2 hours. Meanwhile, in medium saucepan combine pudding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute; remove from heat. Cover surface with plastic wrap; cool 1 hour. Fold whipped cream into cooled pudding.
3. Line 2 or 2 1/2 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in bottom of bowl. Add 1/3 of bread squares; spread with 1/3 of the marmalade and 1 cup of the pudding mixture. Starting with bread squares, repeat layers 2 more times. Cover with plastic wrap; refrigerate at least 4 hours or overnight.
4. Unmold trifle onto serving plate. In small bowl, beat 1 cup whipping cream until soft peaks form. Add powdered sugar; beat until stiff peaks form. Frost trifle. Garnish as desired.
5. Presentation: The picture has almond slices along the bottom of the sides and orange curls and candied cranberries on the top. Around the trifle are very thin orange slices with a slit cut in one side so they can be placed in a swoop, almost a figure eight, with a candied cranberry in the center of each.
Title: Strawberries With Almond Custard
Ingredients:
- 1 heavy cream
- 1 milk
- 1/2 vanilla bean
- 3 sugar
- 1/3 salt
- 1/4 strawberry
- 1/8
- 1
- 1/2
Instructions:
1. Pour cream and milk into medium saucepan. Add vanilla bean and heat just to boiling.
2. Whisk egg yolks and sugar in top of double boiler over simmering water 3-4 minutes. Slowly pour in hot cream mixture while whisking constantly. Add vanilla bean. Cook custard, stirring constantly, over simmering water until thermometer registers 170 degrees and custard is thick enough to coat back of spoon. Do not allow to boil.
3. Strain custard through sieve into mixing bowl. Scrape seeds from vanilla bean into custard and discard pod. Stir in almond extract and salt. Let custard cool to room temperature, then refrigerate covered at least 3 hours or overnight.
4. Just before serving, spoon custard into dessert bowls and arrange strawberries on top. Sprinkle with almonds and serve at once.
Title: Grasshopper Cake
Ingredients:
- 1 water
- 3 creme de menthe
- 1/3 Creme de Cacao
- 1 Cool Whip
- 1/3 creme de menthe
- 1/4
- 1
- 12
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix according to the directions, except use only 1 cup water and add 1/3 cup creme de menthe and 1/4 cup creme de cacao.
3. Bake in a 9x13-inch pan.
4. When cool, spread fudge topping over cake.
5. Mix 1/4 cup creme de menthe with Cool Whip and spread over cake.
6. Keep refrigerated.
Title: Cinnamon Tortilla Chips With Coffee Dip
Ingredients:
- 6 flour tortillas
- 2 sugar
- 1 ground cinnamon
- 1/4
- 1
- 1/2
Instructions:
1. Cut each tortilla into 6 wedges and arrange in a single layer on a large baking sheet coated with cooking spray. Combine sugar, cocoa and ground cinnamon, stirring well. Coat wedges with cooking spray; sprinkle half of sugar mixture over wedges. Turn wedges over, and coat again; sprinkle remaining sugar mixture over wedges. Bake @ 350 degrees for 15 minutes or until crisp.
2. Combined whipped topping and yogurt, stirring well. Serve with tortilla wedges.
Title: Chewy Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 3/4 baking soda
- 1/4 nutmeg
- 1/2 salt
- 1 vanilla
- 1 cinnamon
- 2 eggs
- 1 1/3 brown sugar
- 3/4 shortening
- 2 rolled oats
Instructions:
1. Sift together flour, baking soda, salt, and spices into a bowl.
2. Add shortening, sugar, eggs, and vanilla, beat until smooth (about 2 minutes).
3. Stir in oats.
4. Drop by heaping teaspoons onto greased cookie sheet.
5. Bake in preheated 350 degree oven for 12-15 minutes.
Title: Fruit Pizza
Ingredients:
- 1 strawberry
- 7 mango
- 1/2 pineapple
- 1/2 mandarin orange
- 1/2 blueberries
- 1/2 raspberries
- 1/2 maraschino cherries
- 1/2 coconut
- 7 mini marshmallows
- 1/2
Instructions:
1. spread pie crust on pizza pan and bake as directed.
2. allow pie crust to cool thoroughly.
3. spread cream cheese fruit dip on crust.
4. top with fruit.
5. sprinkle with coconun flakes.
6. sprinkle on marshmallows and chocolate chips if desired.
7. drizzle with chocolate sauce and strawberry topping if desired.
Title: Guatemalan Icebox Cookies
Ingredients:
- 1 1/2 flour
- 3/4 cocoa powder
- 3/4 cinnamon
- 1/4 cayenne
- 1/4 salt
- 1/4 fresh ground black pepper
- 1 sugar
- 1 1/2 vanilla
- 1 egg
- 12 unsalted butter
Instructions:
1. Mix egg, vanilla and sugar on medium speed until mixture is white and creamy.
2. Using cold butter, cut into small pieces and add to mixture stirring well.
3. Mix together the dry ingredients in a separate bowl and slowly add to egg/sugar/butter mixture being careful to not over mix.
4. Make half of mixture into 8 inch log on wax paper and roll paper around it. repeat with other half of mixture. place in freezer for at least 4 hours, ideally 8 hours.
5. Remove from freezer, preheat oven to 350°F.
6. Slice into 1/4 inch thick rounds.
7. Place on greased cookie sheet 1 inch apart.
8. Bake at 350°F for 8-12 minutes or until small cracks appear on tops. Should have between 2-3 dozen cookies, depending on thickness.
Title: Wedding Cupcakes
Ingredients:
- 1 white chocolate curls
- 2
Instructions:
1. Bake white cake as directed in white paper lined muffin cups to make 24 cupcakes.
2. When cupcakes have cooled, frost with the white frosting.
3. Top some of the cupcakes with the chocolate curls and some with the rose petals.
4. Cut handmade paper into 8 1 1/4" strips.
5. Wrap handmade paper around each cupcake and attach with double-stick tape.
6. Sprinkle decorator sugar crystals or edible glitter over frosting.
7. Wrap ribbon around each cupcake and tie in a bow.