lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Terrine
Ingredients:
- 11 bittersweet chocolate
- 4 unsalted butter
- 6 granulated sugar
- 4 heavy cream
- 4 bittersweet chocolate
- 1 3/4 unsalted butter
- 4 light corn syrup
- 5 chocolate curls
- 2
- 1/2
Instructions:
1. Make the chocolate peanut butter mousse--------------------.
2. Lightly grease the bottom and sides of a 9 1/4-by-5 1/4-by-2 3/4-inch metal loaf pan.
3. Line the pan with plastic wrap so that the plastic extends about 2 inches beyond the rim of the pan.
4. Place the pan in the freezer.
5. Fill a medium saucepan one-third of the way with water and bring to a simmer.
6. Place the chocolate, butter and peanut butter in a medium metal bowl over the simmering water and melt.
7. When melted, set the chocolate mixture aside, keeping it warm.
8. In a 4 1/2-quart bowl of an electric mixer, using the wire whip attachment, beat the egg yolks at medium speed until wellblended.
9. While continuing to beat, add 2 tablespoons of the sugar in a steady stream.
10. Remove the bowl from the mixer stand and place over a pot of hot water.
11. (The bottom of the bowl must touch the water.) Cook over medium-high heat, whisking constantly until the mixture is thick and tripled in volume, and registers 140 degrees F for 3 to 5 minutes on an instant read thermometer.
12. Remove the bowl from the heat and whisk the mixture until it is room temperature.
13. Using a large rubber spatula, gently fold in the reserved chocolate mixture.
14. In a chilled stainless steel medium bowl, using a hand-held electric mixer set at medium-high speed, whip the cream and 2 tablespoons of the sugar until soft peaks begin to form.
15. Using the rubber spatula, gently fold the whipped cream into the chocolate mixture.
16. Carefully scrape the mousse/terrine mixture into the prepared terrine pan.
17. Smooth the top with the rubber spatula.
18. Tap the pan on the counter to eliminate any air bubbles.
19. Cover the top of the terrine with the plastic wrap overhang.
20. Refrigerate for at least four hours until set.
21. Unmold the terrine------------------------.
22. Unfold the plastic wrap from the top of the chilled terrine, and use it to lift the terrine out of the loaf pan.
23. Invert the terrine onto a rack set on top of a cookie sheet.
24. Remove the plastic wrap from the terrine.
25. Glaze the terrine------------------.
26. Melt the chocolate and butter.
27. Whisk in the corn syrup.
28. Remove the melted chocolate from the double boiler and let cool for about 5 told minutes so it can thicken slightly.
29. Pour the glaze over the terrine, spreading it evenly over the entire terrine using an offset metal cake spatula.
30. Refrigerate until set, about 15 minutes.
31. To serve--------------------.
32. Slice the terrine with a hot, dry knife into 9 even slices, and then again in half making a total of 18 pieces.
33. Place 3 pieces of terrine on each dessert plate.
34. Sprinkle with toasted peanuts over the top and sides of the terrine.
35. Garnish with sweetened whipped cream and chocolate curls.
Title: Tofu Strawberry Dessert
Ingredients:
- 24 tofu
- 4 1/2 honey
- 2 vanilla extract
- 15 strawberries
- 1/4 hazelnuts
Instructions:
1. In a large serving bowl combine the tofu, honey, and vanilla blending well with a fork.
2. Once well blended place strawberries on top and sprinkle with the nuts.
Title: Rum-Nut Pudding Cake
Ingredients:
- 1 pecans
- 1 instant vanilla pudding
- 1 eggs
- 4 water
- 1/2 dark rum
- 1/4 sugar
- 1/3 butter
- 1 water
- 1/2 dark rum
- 1/4
- 1/3
Instructions:
1. Sprinkle nuts evenly in bottom of greased and floured 10-inch tube or fluted tube pan.
2. Combine cake mix, eggs, 1/2 cup water, the oil, and 1/3 cup rum in large mixing bowl.
3. Beat at low speed in electric mixer just to moisten, scraping sides of bowl often. Beat at medium speed for 4 minutes.
4. Pour into pan.
5. Bake at 325 degrees for about 1 hour or until wooden pick inserted in center comes out clean.
Title: Caramel Raisin Bread Pudding
Ingredients:
- 12 eggs
- 5 ground nutmeg
- 1 ground cinnamon
- 2 white sugar
- 1 vanilla
- 1 milk
- 2 1/2 raisins
- 1
- 1/2
- 1
Instructions:
1. slice rolls or bread into 1/2 cubes.
2. add the slightly beaten eggs.
3. add nutmeg,cinnamon,vanilla and sugar.
4. add milk to this and stir all ingredients.
5. stir in raisins.
6. spray a 9" x 13" cake pan with cooking spray.
7. fill the pan with all ingredients.
8. top with nuts and additional sprinkles of cinnamon and sugar.
9. *make sure all bread or rolls are covered with wet mixture.
10. you can slowly add a little more milk if needed to saturate all of the bread.
11. Place in pre-heated 350 degree oven for about 40 minute Bake and remove when the top of the pudding is nicely browned.
12. Serve warm or cooled, topped with a dab of carmel topping drizzled on top.
Title: Lemon Anise Thins
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 lemon zest
- 1/4 salt
- 1 all-purpose flour
- 2 anise seeds
- sugar
Instructions:
1. Cream butter and sugar on medium speed until light.
2. Beat on lemon zest and salt.
3. Stir in flour to make stiff dough.
4. Stiff in anise seed.
5. Wrap tightly in plastic wrap and chill for at least 1 hour.
6. Preheat oven to 350°.
7. Lightly grease or spray baking sheets on a lightly floured board or pastry cloth, roll out dough to slightly less then 1/8-inch thickness.
8. Use a biscuit cutter to cut into 2-inch rounds.
9. Sprinkle lightly with sugar.
10. Bake in center of oven for about 10 minutes, or until pale golden.
11. Remove immediately to wire racks.
Title: Sugar Free Applesauce Cake
Ingredients:
- 3 eggs
- 1/4 unsweetened applesauce
- 1 all-purpose flour
- 1 baking soda
- 2 1/4 ground ginger
- 1 mcintosh apples
- 1 cream cheese
- 1 1/2
- 2
- 8
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 9 inch square baking pan.
3. Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate. Beat in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples, mix to combine.
4. Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for about 40 minutes or until the cake tests done. Let cake cool on a rack for 15 minutes before turning out of pan. Cool completely before frosting. Carefully slice the cake in half horizontally with a long serrated knife. Fill and frost with Apple Butter Frosting.
5. Apple Butter Frosting: Beat the cream cheese until soft and fluffy. Gradually beat in the apple butter and remaining 2 tablespoons apple juice concentrate.
Title: Yummy Muesli Cookies
Ingredients:
- 500 butter
- 460 sugar
- 300 golden syrup
- 2 baking soda
- 550 all-purpose flour
- 550 rolled oats
- 2 sunflower seeds
- 2 coconut
- 2 flaked coconut
- 2
Instructions:
1. Bring butter, sugar, and syrup to the boil add soda mix until frothy.
2. Mix flour, oats, pumpkin seeds,sunflower seeds, apricots, and coconut.
3. Add hot mixture to dry ingredients.
4. Mix all and roll into 60 g cookies.work quickly with the mixture as it will harden as it cools.
5. bake 160 c for approx 20 mins when cooled completely store in airtight container, they keep very well and are extremely moorish, to make different add chopped Glace Ginger, I sell loads of these.
Title: Chocolate Surprise Cupcakes
Ingredients:
- 3 flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 2 water
- 2/3 vinegar
- 2 vanilla extract
- 2 cream cheese
- 3 egg
- 1 sugar
- 1 salt
- 1/3 chocolate chips
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, 2 C sugar, cocoa, teaspoon of salt and baking soda together.
3. Add oil, water, vinegar and vanilla.
4. Fill cupcake papers 2/3 full with mixture.
5. Mix together until fluffy the cream cheese, egg, 1/3 C sugar, 1/4 teaspoon of salt.
6. Add chocolate chips to cream cheese mixture.
7. Drop 1 heaping teaspoon on the top of each cupcake.
8. Bake for 25 minutes.
9. Frost when cool.
Title: Apple and Spice Pizza Cookies
Ingredients:
- 3/4 margarine
- 3/4 sugar
- 1 egg
- 1 1/2 flour
- 1 1/2 cinnamon
- 1 apple
- 3/4 oats
- 1/2 brown sugar
- 1 vanilla
- 3/4 baking soda
- 3/4 salt
- 1 powdered sugar
- 1/2 milk
- 2
Instructions:
1. Beat margarine and sugars until creamy. Add in egg and vanilla and beat. Add in dry ingredients and beat until smooth.
2. Stir in apples and oats. Spread evenly on generously greased pizza pan. Bake 20 to 25 minutes or until golden. Remove from oven.
3. While the crust is hot sprinkle with the butterscotch chips. Let stand until soft then spread. Sprinkle 1 cup chopped pecans on top of the butterscotch.
4. Sift powdered sugar, add milk. Mix until smooth. Drizzle on top of pizza cookie.
Title: Butter Pecan Cake
Ingredients:
- 2 2/3 pecans
- 1 1/4 butter
- 2 sugar
- 4 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1 butter
- 8 - 8 1/2 confectioners' sugar
- 1 evaporated milk
- 2 vanilla extract
Instructions:
1. Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
3. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, cream butter and confectioners' sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake. Yield: 12-16 servings.
Title: Passionfruit Shortbread Cookies
Ingredients:
- 1/2 brown sugar
- 1 unsalted butter
- 2 all-purpose flour
- 1 icing sugar
- 1 passion fruit
- salt
Instructions:
1. Preheat the oven to 350°F
2. Cream the butter and sugar together and mix thoroughly.
3. Mix in the flour gradually with a spatula until combined and a stiff dough is formed.
4. Turn the dough out onto a floured surface and gently and lightly knead for about 1 minute or until the dough starts to crack.
5. Sprinkle flour on your rolling pin and then roll out the dough so that it's 1/4 inch thick.
6. Cut shapes into the dough and then place shapes on a lightly greased baking sheet.
7. Bake in the oven for about 10 minutes or until very lightly browned.
8. Remove from oven and cool cookies on wire racks.
9. Meanwhile, prepare the icing by mixing together the icing sugar and passionfruit pulp with a spoon.
10. Mix thoroughly to form a paste.
11. Spoon icing onto cooled cookies and then serve.
12. The cookies are also delicious the next day once the icing has been absorbed by the cookies.
Title: Humming Bird Cake Frosting
Ingredients:
- 1/2 pecans
- 1
Instructions:
1. Stir pecans into cream cheese frosting or reserve them to sprinkle on top of cake.
2. Spread frosting on sides, on top and in between layers.
Title: Whipping Cream Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 cake flour
- 1 heavy whipping cream
- 1 vanilla
- 1
Instructions:
1. Cream butter and sugar in mixer bowl until light and fluffy.
2. Add the eggs, flour, and whipping cream-mix well.
3. Stir in flavorings.
4. Spoon into a greased and floured bundt pan.
5. Bake at 325 degrees for about an hour or until cake tests done. Cool in the pan for several minutes.
6. Invert onto a wire rack to cool completely.
7. Garnish with powdered sugar, berry sauce, ice cream, or whatever strikes your fancy.
8. It is also excellent "unadorned."
Title: Regency Ginger Crisps
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1 egg
- 4 molasses
- 2 baking soda
- 1/2 salt
- 2 ground ginger
- 2 1/4 flour
- 1/2 white sugar
Instructions:
1. Do not preheat oven yet, dough must chill before baking.
2. Melt butter and mix in sugar.
3. Let mixture cool.
4. Add egg (s).
5. Add soda, molasses, salt and ginger.
6. Stir thoroughly.
7. Add flour and mix inches.
8. Chill the dough for at least 1 hour (overnight is even better).
9. Once dough has chilled, preheat oven to 375 degrees, rack in middle position.
10. Roll dough into walnut-sized balls,.
11. Roll dough in white sugar (just dump them in the bowl with the sugar and shake the bowl to gently coat them.).
12. Place cookie balls on greased cookie sheets, 12 to a standard sheet.
13. Flatten them with a spatula.
14. Bake at 375 degrees for 10-12 minutes or until nicely browned.
15. Cool on cookie sheets for no more than 1 minute.
16. Remove to wire rack to finish cooling. (If you leave these on the cookie sheets for too long, they will stick.
Title: Strawberry Mango Pudding
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1 lemon juice
- 2 mangoes
- 1/2 sugar
- 1 lemon juice
- 6 mangoes
- 2 strawberries
- 2 mint sprigs
- 2
- 5
Instructions:
1. Tear angel food cake into two inch chunks.
2. Strawberry coulis: Combine ingredients in a small pot, bring to a boil, and simmer for 12 minutes. Puree until smooth.
3. Mango coulis: Combine ingredients in a food processor and process until smooth.
4. In a small (2-quart) trifle dish or pretty glass bowl layer 1 1/2 cups of cake pieces. Top with 1 cup of mango pieces and 1 cup of mango coulis. Layer 1 1/2 cups of cake pieces and top with 1 cup of strawberries and 1 cup of strawberry coulis. Layer 1 1/2 cups of cake pieces and top with remaining mangos and mango coulis. Layer remaining cake pieces and top with remaining strawberries and strawberry coulis. Spread whipped cream over entire surface and chill until ready to serve. Garnish with mint.
Title: Grilled Banana Splits With Hot Fudge and Rum Caramel Sauce
Ingredients:
- 6 bananas
- 6 honey
- 12 light brown sugar
- 12 vanilla ice cream
- 2 salted peanuts
- 6 maraschino cherries
- fresh cherries
Instructions:
1. Preheat a grill to high, and lightly oil the grill grate.
2. Place the banana halves, cut side up, on a baking sheet and drizzle the honey evenly over them. Sprinkle with the brown sugar.
3. Place the bananas, cut side up, directly on the grill, arranging them so they are perpendicular to the grill grate. Close the grill cover and cook until the bananas are caramelized around the edges and the fruit is beginning to pull away from the peel, 3 to 5 minutes.
4. Carefully transfer the grilled banana halves (still in their skins) to a small baking sheet. Using two small forks or a long, thin spatula, carefully remove the banana halves from their skins and place 2 pieces of banana on each dessert plate. (This is a little tricky because the bananas are now very soft.)
5. Top each banana with 1 or 2 scoops of vanilla ice cream. Drizzle with the Hot Fudge Sauce and Rum Caramel Sauce. Top with dollops of whipped cream and sprinkle with chopped peanuts. Garnish each banana split with a maraschino cherry, and serve immediately.
Title: Jeanie's Cake Frosting
Ingredients:
- 1 margarine
- 1 shortening
- 2 vanilla
- 3 powdered sugar
- 1/4 flour
- 1 powdered sugar
Instructions:
1. Whip margarine until smooth.
2. Slowly add 1 cup shortening.
3. Whip until fluffy.
4. Add vanilla, powdered sugar and flour.
5. Whip until smooth.
6. May add up to one cup more powdered sugar to increase stiffness of frosting.
7. Decorate cake as desired.
Title: Colombian Pound Cake
Ingredients:
- 2 unsalted butter
- 1 1/2 sugar
- 9 eggs
- 2 brandy
- 1 vanilla
- 4 1/2 cake flour
- 1/2 salt
Instructions:
1. Pre-heat the oven to 325 degrees.
2. Cream the butter until fluffy; gradually add the sugar, continuing to beat until the mixture is very light and fluffy.
3. Add the egg yolks, one at a time, continuing to beat on medium-high speed.
4. Stir in brandy and vanilla and mix well.
5. Sift the flour and salt together into the butter/egg mixture and blend very well.
6. Beat the egg whites until stiff and dry.
7. Fold the whites into the batter with a rubber spatula until no white bits are visible--but be gentle.
8. Butter one ten inch cake pan (or small loaf tins if you want to freeze some).
9. Place parchment paper on the bottom of the buttered pan and press it down, then turn the paper so it is buttered on both sides.
10. Pour the batter in the pan and give it a bit of a whack against the counter to make sure it is settled in the pan.
11. Bake for about an hour, or until the cake begins to pull away from the sides and a knife inserted in the middle comes out clean.
12. Cool on a rack.
Title: Sour Cream Poppy Seed Cake
Ingredients:
- 1 butter
- 1 1/3 sugar
- 6 eggs
- 2 vanilla
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 1/2 poppy seed
- 8 cream cheese
- 4 sweet butter
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare desired pan (s)-two 8" layer pans or a 13 x 9 x 2" sheet pan or an 8" ring pan by buttering well and dusting lightly with flour.
3. Cream butter and sugar.
4. Beat in egg yolks thoroughly.
5. Add vanilla.
6. Sift together flour, baking soda, and salt in a small bowl.
7. Alternately add dry ingredients and sour cream to the butter mixture, mixing well after each addition.
8. Keep mixing until very smooth.
9. Stir in poppy seeds until evenly distributed.
10. By hand, using a spatula, fold in stiffly beaten egg whites, carefully incorporating them into the batter.
11. Pour into prepared pan (s).
12. Bake at 350 degrees for 25-30 minutes for layers, 35-40 minutes for sheet, 50-55 minutes for ring.
13. Watch carefully.
14. Cake should pull from sides of pan, and a toothpick should come out clean from the center.
15. Cool for 5 minutes in pan, then turn and release onto rack, cooling completely before finishing.
16. For Icing: Soften butter and cream cheese at room temperature for a few hours.
17. Beat cream cheese and butter together with an electric mixer until they are completely incorporated and the mixture is very light and creamy.
18. Mix in sifted powdered sugar, 1 cup at a time, beating well after each addition.
19. Chill icing in a bowl covered with plastic wrap for about 1 hour before spreading.
Title: Chocolate Peanut Butter Squares
Ingredients:
- 2 confectioners' sugar
- 3/4 creamy peanut butter
- 2/3 graham cracker crumbs
- 1/2 butter
- 2/3 creamy peanut butter
- 4 1/2 butter
- 1/2
Instructions:
1. Line a 9 inch square pan with foil and butter the foil. Set aside. (I buttered my pan and skipped this step).
2. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and the butter. Spread into prepared pan.
3. Combine topping ingredients in a microwave-safe bowl and heat until melted.
4. Spread over peanut butter layer. Refrigerate until cool.
5. Using foil, lift out of pan. Cut into 1 inch squares.
6. Store in an airtight container in the refrigerator.
Title: Upside-Down Pear Walnut Cake
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1 baking powder
- 1 cinnamon
- 1 ground ginger
- 1/2 baking soda
- 1/4 salt
- 1/4 ground cloves
- 1/2 buttermilk
- 2 eggs
- 1/4 butter
- 1/4 margarine
- 2 molasses
- 1/3 butter
- 1/4 margarine
- 2 brown sugar
- walnuts
- pears
Instructions:
1. Set oven to 375 degrees.
2. Prepare a 9-inch cast-iron skillet.
3. In a bowl, combine together the flour and the next 7 ingredients (flour through cloves).
4. In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth.
5. In a cast-iron skillet, melt 2 tbsp butter.
6. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute.
7. Remove from heat; sprinkle with walnuts.
8. Place the pear slices in the bottom of the skillet.
9. Pour the batter over the pears; bake for 30 minutes, or until the cake tests done.
10. Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate.
11. Serve warm, or at room temperature.
Title: Chocolate Covered Oreo Cookie Cake
Ingredients:
- 1 eggs
- 1/4 butter
- 2 Philadelphia Cream Cheese
- 4 sugar
- 1/4 Cool Whip Topping
- 1
- 1/2
- 2
- 12
Instructions:
1. PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
2. PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute.
3. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.
Title: Dutch Apple Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 4 tart cooking apples
- 2 eggs
- 1 vanilla
- 1 sugar
- 1 walnuts
- 1 icing sugar
- 1 milk
- 4 vanilla
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F and grease a Bundt pan (9 inch tube pan).
2. Sift first four ingrediends.
3. In another large mixing bowl, stir eggs and vanilla and beat on high speed for about 2 minutes or until it gets a thick consistency.
4. Add oil gradually, beating for 2 minutes.
5. Gradually stir in sugar, dry mixture, apples and walnuts, beating well after each additon.
6. Beat at medium speed for 3 minutes.
7. Pour batter into the Bundt pan.
8. Bake for about an hour at 350F or until a toothpick inserted in the cake comes out clean.
9. Remove from pan.
10. Cool thoroughly.
11. Drizzle with icing.
Title: Perfect Pumpkin Mini Muffins
Ingredients:
- 2 eggs
- 1 2/3 sugar
- 1 vanilla extract
- 1 pumpkin puree
- 3/4 all-purpose flour
- 3/4 baking powder
- 1 cinnamon
- 1 3/4 - 2 nutmeg
- 1 salt
- 1 1/2 - 2 flour
- 1/2 sugar
- 1 ground pecans
- 2/3 salt
- 2/3 butter
- 2/3
- 1/2
- 6
Instructions:
1. Preheat oven to 375°F.
2. Line mini muffin pan with paper (or foil) liners.
3. For Muffin Batter:
4. Sift together both flours, baking powder, cinnamon, nutmeg, and salt. Set aside.
5. Beat eggs, sugar, and vanilla with whisk attachment on stand-up mixer on medium for 2 minutes or until pale yellow.
6. Add pumpkin, veg oil, and nectar and whisk on low until just combined.
7. Fold in dry ingredients until just combined. Set aside.
8. For Strudel Topping:
9. Combined first four ingredients.
10. Cut in the butter with pastry cutter or fingers until crumby.
11. For Muffins:
12. Fill lined mini muffin tins 3/4 to the top with batter then fill to the top with strudel topping.
13. Bake for 10-12 minutes.
14. Cool and EAT!