lumicero/recipes-ing2inst huggingface dataset:
Title: Overnight Apple Cake
Ingredients:
- 4 cooking apples
- 1 orange
- 3/4 sugar
- 2 butter
Instructions:
1. Preheat the oven to 175°F Choose a 6-cup souffle/ovenproof dish, generously grease it with one tablespoon of butter. Cut a round of parchment to fit inside the dish, generously grease it on one side with the remaining tablespoon butter.
2. Place the sugar in a bowl. Zest about 1 tablespoon of the orange zest into the sugar bowl, rub the zest into the sugar with your fingertips. Halve the orange and squeeze its juice into another bowl. Peel the apples, core them, and thinly slice them into rings (if you don't want to bother coring, simply halve them and thinly slice). Add the apple slices to the bowl with the orange juice as you work to prevent discoloring, tossing them to coat.
3. Layer the apple slices, overlapping them, in the prepared dish, sprinkling each layer with a little of the sugar. Place the parchment round, buttered-side down, over the apples. Place in the oven for 12 hours.
4. Remove the apple dish from the oven, there should be a good amount of bubbling juice. Pressing down on the parchment with an oven mitt, pour off the juice into a sauce pan. Bring the juice to a simmer and boil until brightly colored and thickened. Meanwhile, invert the apple cake onto a serving plate. Drizzle with the juices.
Title: Baumstam Log
Ingredients:
- 9 eggs
- 3/4 sugar
- 1 1/2 walnuts
- 1 flour
- 3 eggs
- 2/3 sugar
- 3 -4
Instructions:
1. Combine egg yolks and sugar.
2. Add ground walnuts and flour and fold in beaten egg whites.
3. Bake at 350 degrees F.
4. for 10-20 minutes.
5. Roll out onto a sugared towel, starting at long side.
6. Filling: Cook until thick and let cool.
7. Then cream 1/2 lb sweet butter and add 2-3 Tbsp.
8. rum.
9. Add enough cocoa for desired colour.
10. Unfold the roll, and spread on the filling, reserving some for outside.
11. Reroll and spread outside with reserved filling.
12. Cut roll on an angle at both ends and assemble in a log fashion.
13. Cover with ground nuts and stud with slivered almonds.
14. 16x18 pan or large jelly roll pan lined with greased wax paper.
Title: Chocolate Roll Dainty
Ingredients:
- 2 margarine
- 2 egg
- 1 graham cracker crumbs
- 3/4 miniature marshmallow
- 1 walnuts
- 1/2 maraschino cherry
- 1/2
Instructions:
1. In a pot over low heat: Melt the chocolate and margarine.
2. In a small bowl beat the egg slightly, carefully whisk into the above mixture until nicely blended.
3. Remove from heat, add the graham crumbs.
4. If the graham crumbs have not cooled the mixture to warm, allow mixture to cool to warm before folding in the marshmallows, walnuts, and cherries.You don't want to be melting the marshmallows.
5. Shape into a roll on wax paper, rolling into the size you wish - basically like a sausage roll.
6. For variety I often roll in flaked coconut which gives it an extra special look.
7. Chill in refrigerator until set, slice and serve.
Title: Awesome Chocolate Chip Graham Streusel Cake
Ingredients:
- 2 cinnamon
- 1 walnuts
- 3/4 chocolate chips
- 1/2 white sugar
- 4 eggs
- 1 sour cream
- 2 brown sugar
- 1 1/2 canola oil
- 2 vanilla
- 3 baking powder
- 1 1/2 baking soda
- 1/2
Instructions:
1. Set oven to 350°.
2. Grease a 13 x 9-inch baking pan.
3. In a bowl, combine cinnamon, walnuts, chocolate chips and white sugar; set aside.
4. Beat the eggs, sour cream, brown sugar and oil until light and creamy; beat in the vanilla.
5. In another bowl, combine the graham cracker crumbs, baking powder and baking soda; stir into creamed batter.
6. Pour half of the batter into prepared baking dish.
7. Sprinkle with half of the cinnamon/sugar mixture.
8. Pour the remaining batter over the sugar mixture.
9. Sprinkle with the remaining cinnamon/sugar mix.
10. Bake for 45 minutes, or until the cake tests done.
11. Note: this cake can also be baked in a Bundt pan if desired.
Title: Creme Brulee
Ingredients:
- 2 eggs
- 4 sugar
- 2 vanilla
- 1
Instructions:
1. Heat whipping cream in top of double boiler till hot.
2. In a bowl, beat eggs.
3. Add vanilla and beat till thoroughly combined.
4. Pour cream slowly over eggs, beating all the time.
5. (It's easier if you place the egg-bowl in your sink--less messy, easier to control).
6. Return mixture to double boiler and cook, stirring constantly, till mixture heavily coats the spoon.
7. Pour into lightly buttered 6-7 oz. oven proof custard cups.
8. Chill overnight in refrigerator.
9. To Serve:.
10. Cover custard with 1/4" layer of sieved light brown sugar, making sure the custard is completely covered.
11. Place in cold oven. Turn oven on to 250 degrees and heat till sugar is carmelized. Times will vary according to oven and refrigerator temperatures.
12. When crust has formed, remove and serve immediately.
Title: Amaretto Biscotti With Almonds
Ingredients:
- 1/2 butter
- 3/4 sugar
- 3 eggs
- 1 pure vanilla extract
- 1 amaretto liqueur
- 1 all-purpose flour
- 3 baking powder
- 3 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream together butter and sugar with an electric mixer.
3. Add eggs, vanilla, and Amaretto liqueur; mix well.
4. Add flour, baking powder, and salt.
5. Mix on low speed until just blended.
6. Add almonds and stir.
7. Divide dough into two equal pieces.
8. Roll each piece into a loaf about 12 inches long on a well floured surface, and place on a large baking sheet about 3 inches apart.
9. Bake for about 20- 25 minutes, until golden.
10. Remove from oven and place each loaf on a cooling rack.
11. Allow loaves to cool for about 15 minutes.
12. Place loaves on a cutting board.
13. Using a bread knife, slice into 1/2-inch wide slices.
14. Place slices in a single layer on baking sheet.
15. Return to oven for about 10-12 minutes, or until lightly golden brown.
16. Remove from oven and place cookies on a cooling rack.
17. Cool completely and store in an airtight container.
18. ~NOTE~You may freeze cookies in plastic freezer bags.
Title: Weight Watchers/Diabetic Super Simple Strawberry Pie
Ingredients:
- 2 water
- 1 fat-free sugar-free vanilla pudding mix
- 1 sugar-free strawberry gelatin
- 4 fresh strawberries
Instructions:
1. Place sliced berries on bottom of a pie plate.
2. In a saucepan mix the water with the pudding with a wisk, bring to a boil.
3. Remove from heat, add the jello, let cool briefly.
4. Pour over berries.
5. Refrigerate until set. It does not take too long.
6. Enjoy with some whipped topping if you like. Delicious!
Title: Creamy Italian Rice Pudding
Ingredients:
- 2/3 arborio rice
- 4 granulated sugar
- 8 butter
- 6 lemon, zest of
- 1 ground cinnamon
- 2
Instructions:
1. Preheat oven to 250 degrees F.
2. Mix together rice, milk, sugar, butter and lemon zest and pour into a greased 4 quart casserole dish.
3. Bake for 2 hours, stirring occasionally.
4. Remove from oven and sprinkle with cinnamon.
5. Serve warm and creamy.
Title: Trixy Treat
Ingredients:
- 3 1/4 all-purpose flour
- 3/4 sugar
- 1/2 baking soda
- 2 baking powder
- 1 salt
- 1 vanilla
- 1 honey
- 3/4 buttermilk
- 1/4 butter
- 2 eggs
- 1/2 powdered sugar
- 1 1/2 milk
- 2 -3 vanilla
- 1 1/2 mini marshmallows
- 5 butter
- 1
- 10
- 1/4
Instructions:
1. Directions.
2. Trix krispy treats-.
3. In a large pot melt the butter.
4. Add bag of marshmallows, and stir until the marshmallows are smooth.
5. Remove from heat. Combine with trix until the cereal is fully coated.
6. Place mixture in greased 9x13 baking pan, and press lightly until it’s flat.
7. Let set.
8. Glaze-.
9. In bowl, add powdered sugar, milk, vanilla extract and stir until it is smooth.
10. Add food dye until it is the color you like.
11. Donut-.
12. Combine dry ingredients.
13. Add wet ingredients.
14. Once all the ingredients are combined it is time to roll out the dough. With a rolling pin roll out the dough on a floured surface, about 1 inch thick.
15. With a circle cookie cutter, cut the dough.
16. Slice the trix crispy in half and sandwich the krispy between two dough circles. Press and seal the edges.
17. Fry -.
18. Heat vegetable oil over mid to low heat (5 minutes).
19. Gently place donut in oil until it is light golden brown. Flip the donut over until each side is brown. Remove donut and place donut on cooling rack (make sure you have something under rack to catch any excess grease drips).
20. While the donut is slightly warm, dip the top of the donut in glaze and add sprinkles if you would like.
21. (Note: Use extra caution when frying anything in hot oil.
22. Let the used oil cool completely before discarding. Dispose in a container in the garbage.).
23. Let the donuts completely cool. They are ready to serve.
24. Enjoy your homemade donuts !
25. They are best eaten within 24 hours.
Title: Ice Box Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 2 eggs
- 1 shortening
- 3 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 vanilla extract
- 1 salt
- 1/2
Instructions:
1. Cream sugars, eggs, and shortening together.
2. Add dry ingredients and mix until moistened and work into a dough.
3. Roll into a 3 inch roll and wrap in wax paper.
4. Chill.
5. Slice off 1/4 inch slices and put on a cookie sheet lined with parchment paper.
6. Bake at 350 degrees until cookies just start to brown.
Title: Chinatown Toffeed Figs
Ingredients:
- 400 rice vinegar
- 1 figs
- 8
Instructions:
1. Crush the sugar using a mortar and pestle, then place it in a small saucepan and add 1 cup of water and the vinegar and cook over a low heat, stirring often until the sugar has completely dissolved.
2. Increase the heat to medium and place a sugar thermometer in the saucepan and bring the mixture to the boil without stirring. Brush the side of the saucepan with a little cold water to stop the toffee burning around the edges. Cook until the temperature reaches 150°-155°C (300°-310°F) or at the "hard-crack" stage. Take care as the toffee darkens quickly once it reaches this point. (If you don't have a sugar thermometer, test the toffee by usinga teaspoon to drop some of the hot syrup into a saucer of cold water - the toffee should form a hard ball that can be stretched and snapped).
3. Remove the toffee from the heat. Using a pair of kitchen tongs, hold a fig by its stem and dip it into the toffee in the pan for a few seconds, rolling it around in the toffee to coat it evenly. Remove each fig after it has been coated in toffee and place it on greaseproof paper. Repeat with the remaining figs. Allow the figs to cool, and serve them within a few hours.
Title: Easy Sunflower Sugar Cookies
Ingredients:
- 8
- 1/2
- 7
- 4
Instructions:
1. Add yellow food coloring to white frosting -- enough so you get a bright sunshine yellow color. Spread about 1 tablespoon of frosting on each cookie.
2. Press candy corn around the perimeter of the cookie.
3. Fill in the center with chocolate chips.
Title: Mini Pastries Au Fondue
Ingredients:
- 1 sugar
- 1/2 cinnamon
- 1/2
Instructions:
1. Separate roll dough into 4 rectangles; pinch together along perforations. Cut each square into eight 2 inch pieces. Place a piece of candy or fruit on each square and fold dough over to cover candy or fruit completely. Seal edges well.
2. Either fry pastries ahead of time in oil or heat oil and transfer to fondue pot, allowing guests to fry their own pastries. Fry until dark golden brown. Serve with cinnamon and sugar, or chocolate fondue.
3. Suggested filling, chocolate covered mints, caramels, marshmallows, maraschino cherries, candied pineapple, halved strawberries, halved orange gummy slices.
Title: Passover Chocolate Souffle Cake
Ingredients:
- 8 bittersweet chocolate
- 8 unsalted butter
- 2 margarine
- 8 eggs
- 1 sugar
- 1 vanilla extract
- 1/4 salt
- confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees and adjust oven rack 1/3 up from bottom of oven.
2. Grease a 10" bundt pan and sprinkle with granulated sugar, coating completely.
3. Combine chocolate, butter or margarine and oil in the top of a double boiler over moderate heat.
4. Cover and cook until almost completely melted.
5. Whisk until completely melted and smooth.
6. Remove from heat.
7. Whisk the egg yolks gently.
8. In a few additions, whisk 1/2 of the hot chocolate mixture into the yolks.
9. Then add the yolks to the rest of the chocolate and mix.
10. Add the sugar and vanilla and stir.
11. Add salt to the egg whites, and beat until soft peaks form.
12. Fold a dollop of the egg whites into the chocolate mixture to lighten.
13. Then fold the chocolate into the rest of the egg whites until just combined.
14. Pour into greased and sugared bundt pan.
15. Bake at 300 degrees for about 1 hour, until done.
16. Invert on to rach to cool.
17. When cool, top with confectioners sugar if desired.
Title: Cranberry and Orange Cake
Ingredients:
- 1 sugar
- 2 1/4 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1 buttermilk
- 1 walnuts
- 1 pitted dates
- 1 fresh cranberries
- 2 oranges, zest of
- 2 eggs
- 3/4 sugar
- 1 oranges, juice of
- 2
Instructions:
1. Preheat the oven to 350 degrees. Thoroughly grease and flour a 10-inch tube pan.
2. Sift flour, measure and sift in bowl with sugar, salt, baking powder and soda. Stir in nuts, dates, cranberries and zest.
3. Combine eggs, buttermilk and salad oil with other ingredients.
4. Pour into prepared tube pan and bake in preheated oven about 45 minutes or until it tests done.
5. Let cake stand 15 minutes upside down on rack or a pan bigger than cake.
6. When cool, remove from pan and set on rack over the same pan or aluminum foil. Prepare Orange Glaze. To make glaze combine sugar and orange juice until a nice consistency. Pour glaze over cake, Reuse any glaze that drips off. Keep pouring until all glaze soaks inches Refrigerate 24 hours.
Title: Oprah's Chocolate Tofu Cake
Ingredients:
- 8 firm tofu
- 1/4 skim milk ricotta cheese
- 4 light cream cheese
- 1/4 pure maple syrup
- 3 ground cinnamon
- 2 light irish cream liqueur
- 1 nonfat sour cream
- 3 pure vanilla extract
- 1 honey
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil.
2. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs.
3. Puree until smooth and pour into the prepared pie plate.
4. Place the pie plate on the center rack of the oven.
5. On the bottom rack, place a baking pan filled halfway with water.
6. Bake for 1 hour.
7. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly.
8. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven.
9. Bake for about 10 minutes more until the topping sets.
10. Refrigerate for 2 hours before serving.
Title: Strawberry Cupcakes
Ingredients:
- 1/2 sugar
- 1/4 butter
- 1 egg
- 1/2 yogurt
- 1 vanilla
- 1/2 strawberry
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees; line 12-count muffin tin with paper liners.
2. Beat sugar and butter until light and fluffy.
3. Add egg, yogurt, and vanila, blending until smooth.
4. Slowly add dry ingredients until just incorportated, then beat in strawberries.
5. Drop batter into liners and bake for 20-25 minutes, or until toothpick comes out clean.
6. I like these best with a chocolte frosting (like a chocolate-covered strawberry!) but they are (almost) as good unfrosted.
Title: Chocolate Chip Cookies
Ingredients:
- 1 vegetable shortening
- 1 margarine
- 2 vanilla extract
- 3/4 eggs
- 3/4 sugar
- 1 brown sugar
- 1 salt
- 2 1/4 baking soda
- 4 flour
Instructions:
1. Preheat your oven to 375 degrees.
2. Mix all of your "wet" ingredients in a large bowl. That would include your margerine, vanilla extract, eggs, brown sugar, and sugar.
3. Add and stir in your salt and baking soda. Make sure that your baking soda doesn't have any clumps that wouldn't taste very good to someone who got that cookie.
4. Next, add your flour in small amounts and stir until all of the flour is inches.
5. Now, add your chocolate chips you can add as many or as little as you want.
6. Now that you have your dough use a teaspoon (one that you would use at the table) to measure the dough. Make a nice round ball and set it onto your pan. You'll want to have 3 by 4 rows.
7. Lastly put them into your already warm oven and let them bake for 8-10 minutes; pull them out and you have just made chocolate chip cookies.
Title: Betty's Ricotta Cheese Cookies
Ingredients:
- 1/2 oleo
- 1 egg
- 1 sugar
- 1 ricotta cheese
- 1/2 salt
- 1/2 baking soda
- 1 vanilla
- 2 flour
- 1 chocolate chips
Instructions:
1. Blend eggs, butter and sugar.
2. Add ricotta cheese, mix well.
3. Add salt, baking soda and vanilla, mix well.
4. Stir in flour, mix until smooth.
5. Add chocolate chips, mix well.
6. Drop from teaspoon onto greased baking sheet.
7. Bake at 350 for 10 - 20 minutes, or when edges of cookies are golden brown.
Title: Texas Sheet Cake
Ingredients:
- 2 sugar
- 2 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1/4 shortening
- 1 water
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla
- 1/2 butter
- 1/4 margarine
- 1/3 milk
- 1 powdered sugar
- 1 vanilla
- 1 pecans
Instructions:
1. For cake: Sift together sugar and flour in a large bowl; set aside.
2. Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
3. Bring to a boil, stirring constantly, until butter and shortening melt.
4. Remove from heat and pour over sugar mixture, stirring until dissolved.
5. Cool slightly.
6. Stir in Buttermilk, eggs, baking soda and vanilla.
7. Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
8. Bake at 400°F for 20 minutes.
9. (Cake will have a fudge-like texture.).
10. For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
11. Cook over low heat for about 5 minutes until butter melts.
12. Bring to a boil over medium heat.
13. Remove from heat and stir in sugar and vanilla.
14. Beat at medium speed with electric mixer until smooth and sugar dissolves.
15. Stir in pecans and spread over top of hot cake.
Title: Glenda's Flourless Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Combine all ingredients in a medium bowl.
2. Shape dough into 1" balls.
3. Place 2" apart on an ungreased baking sheet, and flatten in a criss-cross pattern with a fork.
4. Bake 8-10 minutes at 350°.
Title: Chocolate Shortcake With Strawberries
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 1 salt
- 1/8 vanilla extract
- 1 strawberries
- 1/2 powdered sugar
- 2 Grand Marnier
- 8 salt
- 1/4 sour cream
- 2
- 1/2
- 1
- 1/2
Instructions:
1. Biscuits:
2. Preheat oven to 400°F and line baking sheet with parchment paper.
3. Whisk flour, cocoa powder, sugar, baking powder and salt in large bowl.
4. Beat cream and vanilla in medium bowl until firm peaks form.
5. Stir cream mixture into flour mixture until moist clumps form.
6. Transfer to lightly floured surface and gently knead until forming balls.
7. Pat dough to 3/4 inch thickness.
8. Cut out biscuits (recommend 3-inch cutter).
9. Keep patting out dough until used up, approximately 6 biscuits.
10. Place biscuits on baking sheet, baking approximately 15 minutes or until toothpick in center comes out clean.
11. Let stand at room temperature.
12. Strawberry topping:
13. Stir strawberries, 6 Tbsp powdered sugar, orange juice, liqueur, orange peel and salt in medium bowl.
14. Cover and chill 1-2 hours.
15. With mixer, beat chilled whipping cream and sour cream with remaining 2 Tbsp powdered sugar until soft peaks form.
16. To serve, place a biscuit on plate and top with large spoonful of berry topping and juice. Top off with whipped cream mixture.
Title: Jane's Carrot Cake
Ingredients:
- 2 sugar
- 1 1/4 eggs
- 3 vanilla
- 2 flour
- 2 1/4 cinnamon
- 2 baking soda
- 2 salt
- 1 coconut
- 2 carrots
- 2 pineapple
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour 9x13 pan.
3. Combine sugar, eggs, oil ,and vanilla in bowl.
4. Blend using a spoon.
5. Stir in dry ingregients.
6. Mix well.
7. Add carrots, pineapple,coconut and nuts.
8. Pour into pan Bake until center comes out clean, around 50 minutes.
9. Ice if desired.
Title: Sauvignon Blanc Pound Cake
Ingredients:
- 2/3 milk
- 1/3 butter
- 1 sugar
- 2 eggs
- 4 all-purpose flour
- 3 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 vanilla extract
- 1 powdered sugar
- 1 1/2 milk
- 2
- 1
Instructions:
1. Preheat oven to 325°.
2. In a bowl, stir together the milk and wine; let stand 10 minutes.
3. Meanwhile, beat butter at medium speed with an electric stand mixer until creamy.
4. Gradually add sugar, beating at medium speed until light and fluffy.
5. Add eggs, one at a time, beating just until blended after each addition.
6. In another bowl, stir together the flour, baking powder, baking soda, and salt.
7. Add to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture.
8. Beat at low speed just until blended after each addition.
9. Stir in vanilla; pour batter into a greased and floured 12-cup Bundt pan.
10. Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a pick comes out clean.
11. Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.
12. Make glaze-whisk together the powdered sugar, wine, and milk until smooth.
13. Brush or drizzle the glaze over the top and sides of cake; cool completely (about 1 hour).
Title: Salted Caramel Puff Pastry
Ingredients:
- 1 frozen puff pastry shells
- 1/4 half-and-half
- 2 vanilla ice cream
- 1 sea salt
- 1 sugar
- 1 water
- 1/3 heavy cream
- 1/2 sea salt
- 1/8 salted butter
- 2
Instructions:
1. Prepare cups to package directions. While baking the cups you can make your caramel sauce.
2. Using a medium sized sauce pan pour in the water and sugar. Over medium low heat continually stir using a rubber (not wood) spatula until sugar is completely dissolved. Approximately 4 minutes.
3. Turn heat to medium high. STOP stirring and let mixture boil until it starts to turn a golden brown Approximately 6-7 minutes.(SEE PHOTOS).
4. Lift pan directly above the heat and swirl the pan around until the sugar turns a dark brown Approximately 1-2 minutes.(SEE PHOTOS).
5. Add butter, cream and 1/8 teaspoon salt and continue swirling until everything is mixed together. Using a spatula continue stirring until completely mixed. Let cool. (SEE PHOTOS) Here's a hint when it comes to cleaning the pan of stuck on candy -- rinse out the pan with hot water first. Then add 1/2 cup water and 1/2 cup white vinegar and bring to a boil. Let boil for 2-3 minutes. Empty water/vinegar mix and wash normally. The pan will be completely clean.
6. Once the cups are cooled and the caramel is cooled take ice cream out of the freezer and let stand at room temp for 1 minute until slightly soft. Spoon ice cream into each cup. Place filled cups on plate and stick back in the freezer for 5-10 minutes or until ready to serve. While the cups are in the freezer you can make the chocolate sauce.
7. Place the milk chocolate chips in a glass mixing bowl and add half & half. Microwave for 15 seconds. Take out and stir (even though the chips are still hard stir them around). Place back in microwave for another 15 seconds. Take out and stir until all the morsels are completely melted.
8. Take your ice cream filled cups and drizzle caramel sauce then chocolate sauce then caramel sauce over each cup. Sprinkle a pinch of salt on each cup then serve.
9. If you have left overs you can put back in the freezer covered and when ready to serve let sit out for 1 minute so the ice cream can soften slightly.