lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Peaches from the Bbq
Ingredients:
- 4 honey
- 1 vanilla
- 1 ground cinnamon
- 1/2 French vanilla ice cream
- 4
Instructions:
1. first take the vanilla, cinnamon and honey and mix together in a plastic bag (gallon size works best) or bowl (you can cut the corner of a plastic bag to make a simple pour spout to cover the peaches later) you can also add a little amaretto or any other sweet flavored liquor that would go well with honey and cinnamon.
2. If you have not halved and pitted your peaches now is the time, if you wish to remove the discolored area around the pit you can but it is not neccessary to the recipe.
3. Place peaches into the honey mixture and let sit in the fridge until coals of your BBQ are at medium heat (thick ash slightly glowing 20-30 minutes after fire goes out or after you have cooked your main course).
4. when you are ready to have dessert remove peaches reserving honey mixture and place on the grill, let them sit for 2 minutes on each side (i place the skin side down first as the peaches will get a little mushy and will not sit on their backs to well after that).
5. after peaches are cooked place them into serving dishes of your choice.
6. place warm strawberry preserves into the vacant pit and top with ice cream and drizzle with extra honey mix.
7. (if you used a plastic bag and cooked all the peaches reseal and cut one of the bottom corners to use like a pastry bag).
8. just remeber the peaches are warm so the ice cream will not want to stay on but if you like this recipe as much as i do the peach wont last very long.
Title: Rice Krispie/Oatmeal Cookies
Ingredients:
- 1 brown sugar
- 1 butter
- 1/2 margarine
- 1 egg
- 3 1/2 flour
- 1 cream of tartar
- 1 baking soda
- 1 pecans
- 1 walnuts
- 1 oatmeal
- 1 coconut
- 2 -3 granulated sugar
Instructions:
1. Mix ingredients except granulated suger in order given.
2. Shape into balls on cookie sheet.
3. Dip fork in sugar and flatten each cookie.
4. Bake at 350 degrees 10-12 minutes.
Title: Apple Pie Wontons With Gingered Dip
Ingredients:
- 30 wonton wrappers
- 1 canola oil
- 1 confectioners' sugar
- 1 small curd cottage cheese
- 1/4 banana
- 1/4 sugar
- 1 ground ginger
- milk
Instructions:
1. To make the WONTONS, put about 1 rounded Tbsp of pie filling in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap. Moisten one end and pinch the two ends firmly together. Repeat.
2. Lightly fry in canola oil, about 2 minutes on each side, Blot on paper towels, and dust with confectioners sugar or cinnamon-sugar.
3. To make the DIP, put the cottage cheese and banana into a blender and pulse until smooth.
4. If the mixture is rough, smooth it out with the 1 TB milk.
5. Add the sugar and ginger, pulse again.
6. Keep the dip chilled for at least 1 hour before serving. If making the wontons ahead of time, you can keep them warm in the oven for 1 hour at 250°F.
Title: Zucchini Almond Cupcakes W/ Dark Chocolate Frosting #RSC
Ingredients:
- 3/4 sugar
- 2 salt
- 1/4 cinnamon
- 1/4 water
- 1 canola oil
- 1 honey
- 1 eggs
- 1 1/2 sugar
- 2/3 canola oil
- 1/4 honey
- 1 honey
- 1 flour
- 1 ground cinnamon
- 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 1 ground cloves
- 1/2 ground ginger
- 1/2 zucchini
- 1 unsalted butter
- 1 confectioners' sugar
- 1 cocoa powder
- 2/3 - 3/4 salt
- 1 heavy cream
- 3 1/2
- 1/4
- 1/2
- 1
- 4
Instructions:
1. HONEY ROASTED ALMONDS:
2. Preheat oven to 350 degrees F. Cover baking sheet w aluminum foil (dull side up).
3. Roast almonds for 10mins (or until browned).
4. While almonds are roasting, mix sugar, salt & cinnamon in a small bowl.
5. Allow almonds to cool completely.
6. Once cooled, use a food processor to chop the nuts relatively small.
7. Next, heat a saucepan on medium - medium/low heat. Add the water, canola oil, & honey, whisking constantly until it comes to a boil.
8. Once boiling, add almonds & stir constantly until liquid has been completely absorbed into them. (Approx 5mins).
9. Add dry mixture & stir until sugar as caramelized (approx 1.5mins).
10. Spread finished almonds onto aluminum foil & allow to cool.
11. HONEY ZUCCHINI ALMOND CUPCAKES:
12. Preheat Oven to 350 degrees F. Line muffin tin with liners.
13. In a large bowl, beat the eggs, sugar, and canola oil.
14. Add orange juice, honey, and almond extract & continue beating.
15. In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, gloves, and ginger. Mix them together real well!
16. Gradually add dry ingredients to wet ingredients. Mix well.
17. Add shredded zucchini. Stir until fully incorporated.
18. Add honey roasted almonds. Stir until fully incorporated.
19. Fill liners 2/3 - 3/4 full.
20. Bake 18-22mins (once a toothpick comes out clean, you're good to go!).
21. Allow to cool in pan for 10mins, then move cupcakes to cooling rack.
22. DARK CHOCOLATE BUTTERCREAM FROSTING:
23. Cream butter for a few mins, using the paddle attachment of a mixer on medium speed.
24. In a small separate bowl, stir together the confectioners sugar, dark cocoa powder, & cocoa powder.
25. Sift the dry mixture over the butter and mix on the lowest speed until dry ingredients are absorbed by the butter.
26. Add almond extract, salt, and heavy cream, & beat on medium speed for approx 3mins.
27. Control yourself to putting the frosting on the cooled cupcakes rather than eating all of the frosting right out of the bowl, like you're tempted to do :).
28. Optional: Take the leftover honey roasted almonds & garnish the frosted cupcakes.
Title: Simple White Cake
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 2 1/4 cake flour
- 1 baking powder
- 3/4 salt
- 1 milk
- 1 1/2 vanilla extract
- 5
Instructions:
1. Cream shortening, gradually add sugar, beating well at medium speed with an electric mixer.
2. Combine four, baking powder and salt; add to creamed mixture alternately with milk, begin and end with flour. Mix after each addition. Stir in vanilla.
3. Beat egg whites ( at room temp.) until stiff peaks form. gently fold into batter.
4. Pour batter into 2 greased and floured 9 inch round cake pans. Bake at 350F for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes, remove from pans, cool completely on wire rack. Frost as desired.
Title: Square Pastry
Ingredients:
- 750 flour
- 1 salt
- 500 water
- 150
Instructions:
1. Mix together dry ingredients.
2. Add oil and mix until blended.
3. Mix in sesame.
4. Spread onto a baking sheet and bake at 350 degrees Fahrenheit for 20 minutes.
5. Cut into squares while still warm.
6. Let cool.
Title: Delicious Caramel Layer Cake
Ingredients:
- 1 1/2 granulated sugar
- 1/2 butter
- 2 eggs
- 1 all-purpose flour
- 2 1/4 baking powder
- 2 1/2 salt
- 1/2 milk
- 1 1/4 vanilla extract
- 2 dark brown sugar
- 1 evaporated milk
- 1/2 butter
- 2 1/2 light corn syrup
- 2 salt
- 1 confectioners' sugar
- 2 vanilla extract
- 2
Instructions:
1. Coat two 9-inch round cake pans with cooking spray, line bottoms with parchment paper. Coat paper with cooking spray and dust with flour.
2. Beat sugar and 1/2 cup butter at medium speed until well-blended (about 5 minutes).
3. Add eggs and egg white, 1 at a time, beating well after each addition.
4. Combine flour, baking powder, and salt together in a seperate bowl and mix.
5. Add flour mixture to sugar mixture alternately with 1 1/4 cups milk, beginning and ending with flour mixture. Stir in 2 teaspoons vanilla.
6. Pour batter into prepared pans, and sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 30 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pan 10 minutes on a wire rack and remove from pans. Carefully peel off parchment paper and cool completely on wire rack.
8. Frosting:
9. Combine brown sugar and next 4 ingredients (brown sugar through salt) in a medium saucepan, and bring to a boil over medium-high heat, stirring constantly.
10. Reduce heat, and simmer until thick (about 5 minutes), stirring occasionally. Remove from heat.
11. Add confectioners' sugar and 2 1/2 teaspoons vanilla; beat at medium speed until smooth and slightly warm. Cool 2 to 3 minutes (frosting will be thin but thickens as it cools.
12. Place 1 cake layer on a plate; spoon 1/2 cup frosting on to cake layer spreading to cover. Top with remaining cake layer, frost top and sides.
Title: Cranberry Pecan Pie
Ingredients:
- 6 shortening
- 1 1/2 buttermilk
- 2 hot water
- 1 flour
- 1/2 salt
- 3 eggs
- 1 corn syrup
- 2/3 sugar
- 1/4 butter
- 1 vanilla
- 2 fresh cranberries
- 1 pecans
Instructions:
1. In a small bowl, cream shortening and buttermilk until smooth.
2. Slowly add water, beating until fluffy.
3. Beat in flour and salt.
4. Wrap pastry in plastic wrap and refrigerate 4 hours or more.
5. Roll pastry to fit a 9 inch pie pan.
6. Set aside.
7. In a large bowl combine the eggs, corn syrup, butter and vanilla.
8. Stir in cranberries and pecans.
9. Pour into crust.
10. Bake at 425 for 10 minutes.
11. Reduce heat to 350 and bake 35-40 minutes.
12. Cool completely.
13. Cover and refrigerate overnight before slicing.
Title: Easy Delicious Peach Berry Cobbler
Ingredients:
- 2 fresh blueberries
- 1 baking mix
- 1/2 sugar
- 1/3 ground cinnamon
- 2 1/4 baking mix
- 1/4 sugar
- 1/4 butter
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a Dutch oven with vegetable oil cooking spray
3. Drain 1 can of the peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries, if using, the baking mix, sugar, and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
4. To make the topping: Combine the biscuit mix, sugar, butter, and milk in a resealable plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
5. Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.
Title: Cream Cheese Fruit Dip
Ingredients:
- 1 cream cheese
- 4 butter
- 2 powdered sugar
- 12 Cool Whip
- 1 vanilla flavoring
Instructions:
1. (Note on the Cool Whip -- It tasted just as good if you add more Cool Whip. So if you like, adding more cool whip will work).
2. Add cream cheese and butter to bowl and mix till well blended together. (I like to use my KitchenAid mixer!).
3. Add powdered sugar a little at a time until well blended.
4. Add vanilla while the powdered sugar is mixing.
5. Add Cool Whip to the mixture.
6. Now you are done. It goes well with many different cut up fruits. I haven't tried it with low fat cream cheese or low fat Cool Whip yet. When I do I will post my results. I hope you enjoy this as much as my family enjoys it!
Title: Pineapple Pecan Pudding Cake
Ingredients:
- 1 milk
- 1 eggs
- 4 pecans
- 1/3 milk
- 1 vanilla instant pudding mix
- 1 cream cheese
- 2 heavy cream
- 1 sugar
- 1 pecans
- 2 coconut flakes
- 6
- 1/2
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-inch by 13-inch cake pan.
2. In a bowl, combine the cake mix, milk, eggs, oil and pecans. Stir until just moistened, then beat at medium speed for 2 minutes.
3. Pour batter into prepared pan. Bake for 30-35 minutes or until tester inserted in center comes out clean.
4. When the cake is done, prick the top all over with a fork. Pour the pineapple and juice over the hot cake. Let cool.
5. While the cake is baking, prepare the toppings by stirring together the pudding mix and milk then beating in the cream cheese, a few small pieces at a time.
6. Whip the cream with the sugar until stiff peaks form. Refrigerate while cake cools.
7. Spread cream cheese mixture over the crushed pineapple then cover the cake with whipped cream. Garnish with pecans and coconut.
8. Refrigerate. (She says that the longer it sits, the better it tastes.).
Title: Zuni Cafè Scones (My Version)
Ingredients:
- 3 unbleached flour
- 7 sugar
- 4 baking powder
- 1/8 salt
- 1/2 salted butter
- 1/2 dried cranberries
- 1 orange zest
- 1 egg
- 2 raw sugar
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. In a large bowl, combine the flour, sugar, baking powder, and salt; mix well.
4. Using a pastry cutter or two kitchen knives, cut in the butter until it is the size of small peas. Scatter the dried fruit and orange zest over the dry ingredients and toss well.
5. In a separate bowl, whisk together the egg, milk and orange blossom water. Add the wet mixture to the dry ingredients; mix and fold gently until a dough forms and the flour is moistened. Don’t worry if the dough is a little streaky and bits of butter are still intact. *[Do not overmix the dough.]*.
6. Divide the dough in half and shape each portion into a ball. On a lightly floured surface, pat each ball into a 6- to 7-inch disk. With a rolling pin, roll the disks into 3/4-inch-thick rounds—the perimeter will be ragged—then cut each round into 8 wedges (like pie slices). On parchment-lined baking sheets, arrange the wedges without crowding.
7. Sprinkle the scones with a dusting of raw sugar.
8. Bake until golden brown and firm to the touch, about 20- 25 minutes.
9. Serve warm. We liked our scones with a slather of butter. Delicious with your morning cup of coffee, too!
Title: Cherry Cranberry Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 vanilla pudding mix
- 1
Instructions:
1. Combine sweetened condensed milk and water. Add pudding mix; beat about 2 minutes. Chill just until thickened, about 15 minutes. Fold in whipped topping.
2. Spoon 1/3 of pudding mixture into 12 cup serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture.
3. Repeat with remaining cake cubes, pie filling and pudding mixture.
4. Cover and chill overnight. Garnish as desired.
Title: Rice Bread Pudding 1998
Ingredients:
- 2 1/2 - 3 cooked white rice
- 6 eggs
- 1 salt
- 1 1/2 granulated sugar
- 1/2 nutmeg
- 3
- 2
Instructions:
1. Butter a 8 x 8 inch pan or a pan large enough to hold amounts.
2. Mix all ingredients together, and sprinkle with additional nutmeg if desired.
3. Bake one hour at 350 degrees.
Title: Low-Fat Almond-Cinnamon Biscotti
Ingredients:
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 3/4 all-purpose flour
- 3 ground cinnamon
- 1/2 baking soda
- 1 salt
- 3/4
- 1/4
Instructions:
1. Preheat oven to 350°F Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
2. Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
3. Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.).
Title: Funfetti Cookie Dough Bites
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1/2 milk
- 1 vanilla
- 1/2
Instructions:
1. Cream sugar, butter and vanilla.
2. Add milk. Add flour while continuing stirring.
3. Once well blended, stir in half of the sprinkles.
4. Form into balls and place on parchment lined cookie sheet.
5. Place in freezer for at least 1 hour.
6. Melt candy chips by heating in microwave for 30 seconds then stirring and repeating until melted and smooth.
7. Using a fork, dip balls into candy and flip to cover completely. Lift with fork and gently tap on edge of the bowl allowing excess chocolate to drip off.
8. Place back on parchment paper.
9. Sprinkle with candy sprinkles.
10. Refrigerate 10 minutes until chocolate has set.
11. If you'd like, you can print this recipe to save for another time.
Title: Nutella Brownies
Ingredients:
- 2 bittersweet chocolate chips
- 1/2 butter
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 3/4 flour
- 1/4 salt
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour an 8 x 8 baking dish.
2. Melt butter and 1 1/2 cups of bittersweet chocolate chips in a pan over low heat. Once melted remove from heat and let cool, about 10-15 minutes. (If you don’t let it cool, your brownies will be cakey instead of chewy.).
3. In a bowl beat sugar, eggs and vanilla together. In another bowl mix flour and salt.
4. Once the chocolate has cooled, mix it into the egg mixture. Then slowly add flour mixture and mix until combined. Fold in remaining chocolate chips and nutella. Batter will be thick.
5. Spread brownie mix into baking dish. Bake for 35 – 45 minutes or until toothpick inserted comes out with a few crumbs on it. Allow to cool before cutting. Serve.
Title: Vanilla Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 8 butter
- 3/4 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 3 cream cheese
- 1/2 confectioners' sugar
- 1 vanilla
Instructions:
1. Cake:
2. Set oven to 350°F.
3. Combine flour, baking powder & baking soda, salt & set aside.
4. Place milk over medium heat to about 150F (hot but drinkable temp).
5. Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light.
6. With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg.
7. Add the flour mixture & mix gently until just combined.
8. Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25).
9. Cool for 10 minutes then turn out onto a rack to cool completely.
10. When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top.
11. Icing:
12. Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk.
13. Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake.
14. Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.
Title: Special Baked Bananas
Ingredients:
- 4 bananas
- 1/4 brown sugar
- 1/2 nutmeg
- 1/4 cinnamon
- 1/2 sherry wine
- 2 butter
- 1 coconut oil
Instructions:
1. Preheat oven to 400 degrees.
2. Peel the bananas, split them in half lengthwise; place them in a buttered baking dish.
3. Combine the sugar, orange juice, nutmeg, cinnamon and sherry in a saucepan. Heat until sugar is dissolved, then pour over the bananas.
4. Dot with coconut oil or butter.
5. Bake for 15 minutes; baste them once or twice during baking.
6. Remove from oven.
7. Serve with a scoop of vanilla ice cream.
Title: Pie Crust
Ingredients:
- 3 flour
- 1 salt
- 1 Crisco shortening
- 1 vinegar
- 1 water
- 5
- 4
Instructions:
1. In a mixing bowl, combine the flour, salt and Crisco. Cut Crisco into the flour with a pastry blender or a fork until mixture is crumbly.
2. In a small dish, add yolk, vinegar, & water; blend well with a fork. Add liquid to flour mixture and blend well with a fork until dough is thoroughly incorporated then use your hands to work it together to form a ball. Divide the dough in half to make 2 balls.
3. Place one ball of dough between 2 sheets of waxed paper and roll it out with a rolling pin; rolling it a little larger than the size of your pie pan. Remove top piece of waxed paper and then gently flip over the dough onto your pie pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to pie recipes.
4. Note: You can get 3 pie crusts out of this depending on how thin you roll your crust out. I personally like a thicker crust. And -- If there are any scraps of crust left over, you can roll it out and put them on a cookie sheet; sprinkle with sugar and bake untill golden. A very tasty treat.
Title: Grand Sierra Resorts Bread Pudding
Ingredients:
- 3 1/2 raisins
- 1 blueberries
- 5 eggs
- 1 granulated sugar
- 2 1/2 half-and-half
- 1 heavy cream
- 2 real vanilla
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Heat oven to 300 degrees. Grease a 9X13 inch cake pan.
2. Combine the bread and the fruit and place in prepared pan.
3. In a separate bowl, combine eggs, sugar, half-and-half, cream, vanilla, cinnamon and nutmeg. Pour over bread.
4. Cover with aluminum foil and bake for 45-55 minutes, or until knife inserted in the center comes out clean. Remove from oven and cool slightly.
Title: Grilled Fruit-Granola Crisp
Ingredients:
- 1/3 granulated sugar
- 5 all-purpose flour
- 1 lemon juice
- 1 ground cinnamon
- 1/4 ground nutmeg
- 6 fresh raspberry
- 1 brown sugar
- 3 low-fat granola
- 1/3 butter
- 1/4 pecans
- 1/4 vanilla ice cream
Instructions:
1. In a large bowl combine granulated sugar, 2 tablespoons of the flour, lemon juice, and 1/4 teaspoon of the apple-pie spice. Gently stir in peaches and raspberries. Transfer to an 8 1/2x1 1/2-inch round disposable foil baking pan. For the topping, combine the remaining flour, remaining pie spice, brown sugar, and granola. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over fruit mixture.
2. For a charcoal grill, arrange medium coals around outer edge of grill. Test for medium-low heat in center of grill. Place crisp in pan on the center of the grill rack. Cover and grill for 25 minutes or until fruit mixture is bubbly in center. (For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking. Add pan to grill rack over unlit side. Cover and grill as above.) If desired, serve warm with ice cream. Makes 6 servings.
Title: Lemon Bliss Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 1 salt
- 4 eggs
- 2 baking powder
- 3 all-purpose flour
- 1 milk
- 2 lemons, zest of
- 1/3 lemon juice
- 3/4 sugar
Instructions:
1. Preheat the oven to 350°F Lightly grease a 10" tube pan, or a 9" to 10", 9- to 10-cup capacity bundt-style pan.
2. Beat together the butter, sugar, and salt, first till combined, then till fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lemon rind or lemon oil.
5. Spoon the batter into the prepared pan, smoothing the top with a spatula.
6. Bake the cake for 55 to 60 minutes, or until a cake tester inserted into the center comes out clean.
7. While the cake is baking, make the glaze by stirring together the lemon juice and sugar. Set it aside.
8. Remove the cake from the oven, and set it on a rack. After 5 minutes, run a knife around the edge of the pan to loosen, and turn the cake out onto a rack. Place another rack on top, and flip it over, so it's right-side-up.
9. Poke the hot cake all over with a cake tester or toothpick.
10. Stir the glaze to combine, and immediately brush it on the hot cake. Let it sink in, then brush on more glaze, continuing until all the glaze is used up.
11. Allow the cake to cool before slicing.