lumicero/recipes-ing2inst huggingface dataset:
Title: Shirley Corriher's Sour Cream Pie Crust - EASY! Flaky!
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 granulated sugar
- 1/2 salt
- 1/2 butter
- 8 sour cream
- 1 -2 milk
Instructions:
1. In a medium mixing bowl, whisk the flour, sugar and salt to combine.
2. Add the butter to the flour mixture and toss to coat.
3. Put the bowl in the freezer for 10 minutes.
4. Turn the mixture onto a clean, dry counter (marble is best) and roll over it with a rolling pin to flatten the butter pieces. Using your hands or a bench scraper, gather the mixture together and then roll over it again with a rolling pin.
5. Repeat one more time, then scrape the mixture back into the bowl and place in the freezer again for 5 minutes.
6. Turn the mixture back onto the counter and roll and scrape it together three more times. Place it in the freezer for another 10 minutes, then remove the bowl from the freezer and gently fold in the sour cream. Shape the dough into a ball. If the dough isn't moist enough to hold its shape, add 1-2 T of cold milk.
7. Cover the dough with plastic wrap and refrigerate for at least 30 minutes, then divide the dough in half and roll out to fit your pie plate.
8. When crust is shapened, proceed by pre-baking or filling ~ according to your recipe.
9. bake.
Title: Candy Cookie Cups
Ingredients:
- 1/2
- 1
- 24
Instructions:
1. Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 teaspoon in each.
2. Cut each portion of cookie dough in half.
3. Place each half in a muffin cup.
4. Bake at 325 degrees for 11 to 13 minutes or until golden brown.
5. Immediately place a peanut butter cup in each cookie.
6. Press down gently.
7. Cool completely before removing from pans.
Title: Caramelized Figs With Lavender Honey and Cream
Ingredients:
- 1/2 honey
- 1 lemon zest
- 2 dried lavender blossoms
- 8 fresh figs
- 1 fresh lemon juice
- 1/4 heavy whipping cream
Instructions:
1. Combine honey, lemon zest, and lavender in small saucepan and bring to a gentle simmer.
2. Continue simmering for 1-2 minutes stirring occasionally.
3. Remove from heat and let stand for 10-15 minutes.
4. Meanwhile arrange fig halves in a cake pan or on a baking sheet and broil, 4-6 inches from the flame, for 5-8 minutes or until they are bubbling and just slightly brown on top.
5. Strain honey mixture into a small bowl and add the lemon juice.
6. Pour heavy cream into a medium bowl and whisk until just slightly thickened.
7. The cream should still be runny--you don't want to make whipped cream.
8. Place approximately 1 tablespoon of the cream in the center of each dessert plate, arrange four fig halves on top of the cream and spoon the strained honey mixture over them.
9. Garnish with fresh mint if desired.
Title: Touchdown Truffles
Ingredients:
- 1 cream cheese
- 1
- 2
Instructions:
1. Crush Oreos in plastic bag.
2. Add Cream Cheese and either knead it in the bag or mix it in a bowl.
3. Chill the Oreo mixture in the fridge for 5 minutes to make it easier to handle.
4. Roll hunks of mixture into a ball about 1 1/2" wide in your hands, then shape to look like a football.
5. Pipe football "laces" on the top each truffle.
6. Chill truffles before serving.
Title: White Chocolate Tea Cake
Ingredients:
- 3/4 mashed potatoes
- 1 caster sugar
- 1 butter
- 4 eggs
- 10 white chocolate
- 1/3 self rising flour
- 2 milk
- 3 white chocolate
- dark chocolate
Instructions:
1. Pre-heat oven to 350 deg.
2. F.
3. Grease and flour a 9" round cake pan.
4. In a large bowl, cream together the sugar, egg yolks and butter until smooth.
5. Then add the grated chocolate, ground almonds, flour and milk, and blend well.
6. Add the mashed potato (first softened with a fork) to the creamed mixture.
7. Place egg whites in another bowl and whisk until stiff, then lightly fold into the cake mixture.
8. Transfer mixture to prepared cake pan.
9. Bake in pre-heated oven for 1 1/2 hours, or until an inserted cake skewer/toothpick comes out clean.
10. Decorate with whipped cream and chocolate shavings.
Title: Grandma's Christmas Sugar Cutout Cookies
Ingredients:
- 3 flour
- 1 baking powder
- 1/4 salt
- 1 1/4 sugar
- 1 shortening
- 3 margarine
- 1 eggs
- vanilla extract
- ground pecans
Instructions:
1. Sift dry ingredients together.
2. Add shortening or margarine using a fork to combine with dry ingredients.
3. Add unbeaten eggs and vanilla.
4. Mix well.
5. Add ground pecans for added flavor. (This is how Grandma always mixed hers).
6. Whisk the dry ingredients together, add alternately with the eggs and vanilla.
7. Mix well.
8. Roll out thin on floured board and cut with floured cookie cutters.
9. Decorate with sugar.
10. Bake at 375°F for 8 minutes.
11. Makes about 6 dozen.
Title: Delicious Vanilla Buttercream Cupcake Frosting
Ingredients:
- 1/2 Crisco shortening
- 1/2 real butter
- 1 vanilla
- 4 powdered sugar
- 2 milk
Instructions:
1. In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
2. Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
3. When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
4. If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
5. For thin spreading consistency add 2 tablespoons light corn syrup or milk.
6. For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
7. For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.
Title: Pistachio Bundt Cake
Ingredients:
- 1 instant pistachio pudding mix
- 3 water
- 1 eggs
- 1 vanilla extract
- 4 powdered sugar
- 1 butter
- 1 margarine
- 1 milk
- 2 -3
Instructions:
1. Add the dry cake mix, pudding mixes, water, oil, eggs, and vanilla to a large mixing bowl.
2. Beat, using an electric mixer, on low speed for 1 minute.
3. Pour batter into a greased 9-inch bundt pan.
4. Bake at 350° for 60-70 minutes or until a wooden pick comes out clean.
5. Cool for 10 minutes in pan; then turn out onto a wire rack to let cool completely.
6. In a small bowl, mix together the glaze ingredients until smooth.
7. Drizzle over cake.
Title: Royal Icing (Single Quantity)
Ingredients:
- 1 confectioners' sugar
- 1 3/4
Instructions:
1. Lightly whisk the egg in a bowl.
2. Gradually whisk in a sufficient quantity of confectioners' sugar to make a softly peaking icing.
3. Cover the surface of the icing with a plastic wrap to prevent a crust from forming until ready for use.
Title: Cream Cheese Cake
Ingredients:
- 1 eggs
- 4 sugar
- 1/2 hot water
- 1/2 cream cheese
- 1 oleo
- 2
- 1/2
Instructions:
1. Mix cream cheese and butter together, then add the other ingredients.
2. Beat two minutes at medium speed.
3. If bundt pan bake 55 minutes, otherwise use cake box instructions.
4. I use a bundt pan that has been well greased with shortening and lightly floured.
5. Bake at 350.
6. Cool in pan 10-12 minutes.
7. If using bundt give gently shake after cooling time to loosen from sides before inverting.
8. Edited 04/24/04.
Title: Pumpkin Creme Brulee
Ingredients:
- 2 heavy cream
- 1/4 light brown sugar
- 1/4 white sugar
- 3 white sugar
- 8 pure vanilla extract
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1/8 pumpkin
- 1
Instructions:
1. Preheat oven to 325°F.
2. Arrange six 6-oz ramekins in a large metal baking dish.
3. In a medium sauce pan combine cream and sugars.
4. Bring to a bare simmer over medium heat stirring till sugars dissolve.
5. Remove from heat.
6. In a medium bowl whisk egg yolks till frothy and lemon colored.
7. Slowly add 3/4 c cream whisking constantly and then slowly adding the rest of the cream a little at a time to prevent the yolks from cooking.
8. Add vanilla, cinnamon, nutmeg and pumpkin.
9. Divide among the six ramekins.
10. Place pan in oven and then ad enough water to the pan to go 1/2 way up the sides of ramekins.
11. Bake just until centers are slightly set but not stiff, 45-55 minute.
12. Remove and refrigerate for at least 3 hours, but up to 24.
13. Sprinkle each ramekin with 1/2 tablespoon sugar; use a kitchen torch to carefully caramelize.
14. Prep time does not include chill time.
Title: Apple Crumble
Ingredients:
- 2 granny smith apples
- 1/4 cooking apples
- 1/4 apple cider
- 1/2 flour
- 1/2 white sugar
- 1/4 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/2 salt
- butter
- margarine
Instructions:
1. Preheat oven to 350-degrees F.
2. Place apple slices in a 2-quart casserole or baking dish.
3. Pour cider over apples.
4. Combine next ingredients ingredients (flour-salt) in a bowl.
5. Cut in butter or margarine with two knives until mixture is crumbly.
6. Spoon mixture over apples, spreading evenly to cover all the apple slices.
7. Bake for 40-50 minutes or until apples are tender and topping is light brown.
Title: Zinfandel Cranberries
Ingredients:
- 24 fresh cranberries
- 3 sugar
- 2 zinfandel
- 1 cinnamon stick
- 2 orange zest
- 2 oranges
- 3/4 currants
Instructions:
1. Mix the cranberries, sugar, Zinfandel, cinnamon, orange peel, and orange segments in an electric slow cooker (crock pot).
2. Cover and cook on HIGH until at least half of the cranberries pop, 5 to 7 hours.
3. Remove the cinnamon stick, and stir in the currants.
4. Cool to room temperature, then chill.
5. Great served with a little whipped cream or on their own.
6. I also like to serve on top of pound cake slices or angel food or even gingerbread sometimes.
Title: Cake Pops
Ingredients:
- 1 eggs
- 2 -3
- 1/3
- 0.5
- 7
Instructions:
1. Bake cake according to package and let cool.
2. Crumble entire cake in food processor, in batches if necessary, and empty into mixing bowl.
3. Mix in 1/2 can of store bought frosting or equal amount of homemade frosting until a dough forms (tends to be easiest by hand).
4. Scoop and form into one inch balls, easiest if using a small cookie scooper.
5. Melt Wilton Candy Melts according to package.
6. For each cake pop, first dip the very end of a lollipop stick into the melted candy coating and insert about half way into cake ball).
7. Chill uncoated cake pops for at least 1 hour.
8. Re-melt Wilton Candy Melts, and coat the cake pops one by one, dipping one side and turning to coat completely.
9. After coated, stand the cake pop up in the styrofoam block or shirt box and decorate with sprinkles before coating is set.
10. For a cute presentation, insert into lollipop treat bags and secure with a twistie tie or ribbon.
11. You can also decorate with drizzled chocolate or candy melts, in whatever color you choose.
12. Combination Ideas:
13. white cake mix with vanilla frosting, vanilla coating.
14. chocolate cake mix with chocolate frosting, chocolate or peanut butter coating.
15. pumpkin cake mix with vanilla frosting, vanilla or chocolate coating.
16. spice cake mix with vanilla frosting, vanilla or chocolate coating.
17. vanilla cake mix with mint extract, vanilla frosting, chocolate coating.
18. blueberry muffin mix with vanilla frosting, vanilla coating.
19. banana bread mix with vanilla frosting, vanilla coating.
20. cinnamon coffee cake mix with vanilla frosting, vanilla coating with a dash of cinnamon.
21. cheesecake (store bought or homemade) mixed in with graham cracker crust, dipped in chocolate.
22. THE POSSIBILITIES ARE ENDLESS :).
Title: Pear and Sultana Crumble
Ingredients:
- 800 sultanas
- 4 butter
- 50 plain flour
- 50 caster sugar
- 100
- 50
Instructions:
1. Drain and thickly slice pear halves in pear juice, reserving 4 tbsp of the juice.
2. Put the pears in an ovenproof dish with the sultanas and the reserved juice.
3. Cut the butter in to small cubes and rub into plain flour.
4. Mix in caster sugar and sprinkle over the pears.
5. Bake at 190C for 25 mins.
6. Serve with cream or natural yogurt.
Title: Raw Apple Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 plain flour
- 3 salt
- 1 baking soda
- 1 cinnamon
- 1 vanilla
- 1 apples
- 3 walnuts
- 1
Instructions:
1. Mix together eggs, oil and sugar in large bowl.
2. Sift together flour, salt, soda and cinnamon.
3. Add dry ingredients to eggs, oil and sugar.
4. Mix well.
5. Add vanilla, apples and nuts.
6. Bake in greased and floured tube pan 1 hour at 350 degrees or until toothpick inserted comes out clean.
Title: Vanilla Coconut Chia Seed Pudding
Ingredients:
- 1 coconut milk
- 1 vanilla extract
- 1/2 sugar
- 5
- 3
Instructions:
1. Mix in the almond milk, vanilla extract and coconut milk in a medium sized bowl. (Tip: use a whisk).
2. Then add chia seeds and stir in until the chia seeds are incorporated into the mixture (Tip: use a whisk).
3. Then put in the fridge and mix every 1-2 hours.
Title: Low Carb White Chocolate Mousse
Ingredients:
- 1 sugar-free white chocolate pudding mix
- 2 heavy whipping cream
Instructions:
1. Begin whipping heavy cream in a chilled bowl with chilled beaters.
2. When cream begins to form peaks, add in the pudding mix.
3. Beat until the consistency thickened and serve.
Title: My Mom's Flan
Ingredients:
- 32 milk
- 16 sugar
- 4 eggs
- 8 vanilla
- 1 sugar
- 1/2
Instructions:
1. Heat 1/2 cup sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
2. Remove from heat and immediately pour into a 4 1/2 cup metal ring mold, swish it around so it evenly coats the bottom of the ring mold.
3. In a saucepan mix milk and sugar and simmer for 1 hour.
4. Let it cool.
5. Mix eggs, egg yolks and vanilla. Add to the cooled milk and pour on the ring mold.
6. Place ring mold in another pan and place on an oven rack. Pour water on the pan around the ring mold to a depth of 1 inch.
7. Bake at 325Ffor close to l hour or until a knife comes out clean.
8. Cool flan and chill for at least 3 hours.
9. To un-mold the flan loosen edges with a spatula, slip spatula down the sides to let air inches
10. Place the serving platter over the mold and flip to allow the flan to slip onto the platter.
11. Spoon the caramel that may remain in the mold on top of the flan.
Title: Holiday Inn Peanut Butter Cup Cake
Ingredients:
- 18 1/4 water
- 1 1/4 eggs
- 1/3 powdered sugar
- 3 vanilla
- 1 milk
- 6
- 1
- 1/2
- 16
Instructions:
1. Directions:
2. Bake a white cake in a round cake pan. Let cool (refrigerating cakes will make it easier to frost). Take out of pan.
3. Put all frosting ingredients in mixing bowl, beat until smooth. Frost the sides of cake with the peanut butter frosting.
4. Break up refrigerated Reeses Peanut Butter Cups into crumbs (refrigerated cups will break up easier). Once broken divide the broken Reese cups in 2 batches (in half). Roll cake over one half of the Reeses Peanut Butter Cup crumbs. Set on cake stand. Frost the top of cake with the white frosting. Sprinkle left over Peanut Butter Cup crumbs on top. Then take any canned Chocolate Frosting and pipe designs around top and bottom of the cake.
5. Take Hersheys Chocolate Syrup and do a zig zag motion over the cake. Place Reeses Mini Peanut Butter Cups around top of cake.
Title: Sautéed Apple Rings
Ingredients:
- 2 granny smith apples
- 2 butter
- 2 nutmeg
- 1 white wine
- 1/4
Instructions:
1. .Core whole apples and slice crosswise into ½ inch thick rings; sprinkle both sides with cinnamon sugar.
2. Melt butter in a nonstick skillet over medium high heat. Add apples and nutmeg; sauté until caramelized, about 2 minutes on each side.
3. Butter a serving dish or individual plates. Arrange apple slices in prepared dish.
4. Add apple juice to hot skillet and heat to boiling, scraping up browned bits.
5. Boil until reduced to 2 tablespoons; pour over apples.
Title: Griffin Pecan Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 4 flour
- 1/4 salt
- 1 baking powder
- 1 pecan pieces
- 1 vanilla
- 4 confectioners' sugar
- 2
- 1
- 2
Instructions:
1. Preheat oven to 250 degrees.
2. Cream together butter and sugar.
3. Add eggs, one at a time, mixing well after each addition.
4. Sift together 3 cups flour with salt and baking powder. Gradually add to butter mixture.
5. Mix remaining flour with the fruits and pecans and stir into batter.
6. Add vanilla and pour into a greased and floured tube pan.
7. Bake for 3 hours, remove from oven.
8. While cake is still warm, combine sauce ingredients and pour over warm cake.
9. Let cake cool completely before serving.
Title: Capirotada
Ingredients:
- 6 piloncillo cones
- 12 water
- 8 cinnamon sticks
- 2 green onions
- 3 raisins
- 2 pecans
- 1 cheddar cheese
- 2
- 4
Instructions:
1. Combine water, piloncillos, cinnamon sticks and green onions in large pot or dutch oven.
2. Bring to a boil and cook until the piloncillos are dissolved and the syrup is dark from the spices.
3. Taste- you may want to add additional brown sugar or spices depending on your personal tastes.
4. Remove from heat and take out onions and cinnamon sticks.
5. Toast the french bread (you can do this ahead of time or while the syrup is cooking).
6. Spread margarine liberally on both sides of toast.
7. Layer toast, cheese, raisins, and nuts in 2 9X13 pans (preferably glass), repeating until both pans are full, ending with a layer of cheese, raisins and nuts.
8. Pour the syrup over the top, dividing evenly between both pans, and making sure that all the bread is moistened.
9. Bake in a 350 degree oven for 30 to 40 minutes.
10. Serve hot or cold.
11. Store in the refrigerator.
Title: Banana Split Cake
Ingredients:
- 3 -4 bananas
- 1 crushed pineapple
- 375 graham cracker crumbs
- 60 margarine
- 4 butter
- 1 prepared vanilla pudding
- walnuts
- maraschino cherry
Instructions:
1. Drain can of crushed pineapple; reserve 125mL of juices.
2. Cut 3-4 bananas lengthwise; marinate 20-30 minutes in 125mL pineapple juice.
3. Combine 375mL graham crumbs with 60mL melted margarine/butter; Press mix into 9x13-inch pan. (this forms the graham "crust"/base for the dish)
4. Make one vanilla pudding recipe/box; Spread pudding onto crumb mix.
5. Lay bananas on pudding.
6. Top bananas with crushed pineapple.
7. Spread 1L whipped topping on top.
8. Sprinkle with walnuts and maraschino cherries.
Title: Sweetheart's Raspberry Death by Chocolate
Ingredients:
- 1 butter
- 1/2 vanilla
- 2 powdered sugar
- 1 water
- 12
- 2
- 1/2
- 10
- 1/4
- 2
Instructions:
1. For crust, first butter inside of a 9-inch round or heart shaped cake pan and line with parchment paper.
2. Using a food processor, crush the chocolate wafers. Add butter to processor and process until well blended.
3. Press wafer mixture into bottom of pan.
4. Melt jam in microwave and pour over the crust - spreading evenly.
5. Refrigerate the crust.
6. For the filling, use a double boiler to melt 12 oz. of chocolate with 1 cup cream and vanilla. Stir until all chocolate is melted and blended.
7. Remove from heat and let cool.
8. Using a large mixing bowl, whip cooled chocolate and cream mixture until soft peaks form.
9. Pour chocolate filling into prepared pan and chill for at least 4 hours (or overnight).
10. When ready to continue, dip bottom of cake pan in warm water, invert cake onto plate, then invert again onto a wire rack.
11. Place something under your wire rack to catch any drips.
12. For chocolate glaze layer, use a double boiler to melt 10 oz chocolate in 1/2 cup of cream. Stir until smooth and well blended.
13. Cool and then pour over cake. Use a spatula to spread glaze evenly over top and sides.
14. Refrigerate until top and sides are firm.
15. For decorating, mix powdered sugar and water. Stir until smooth. Spoon decorating icing into ziploc. Snip corner of ziploc and gently squeeze bag to write message or decorate.
Title: Black Forest Cake I by Linda Greer
Ingredients:
- 2 1/8 all-purpose flour
- 2 white sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 3/4 eggs
- 3 milk
- 1 vanilla extract
- 1/2 sour pitted cherries
- 1 white sugar
- 2 cornstarch
- 1 vanilla extract
- 1/4 heavy whipping cream
- 1 confectioners' sugar
- 3
- 1/3
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
2. In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
3. Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
4. Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
5. Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
6. With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pastry brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
Title: Cashew Macadamia Crunch
Ingredients:
- 2 cashews
- 3/4 butter
- 3/4 sugar
- 1/2 light corn syrup
- 1/2
- 2
Instructions:
1. Line 9-inch square pan with foil, extending foil over edges of pan; butter foil. Cover bottom of prepared pan with chocolate chips.
2. Combine cashews, macadamia nuts, butter, sugar and corn syrup in large heavy skillet; cook over low heat, stirring constantly, until butter is melted and sugar is dissolved. Increase heat to medium; cook, stirring constantly, until mixture begins to cling together and turns golden brown.
3. Pour mixture over chocolate chips in pan, spreading evenly. Cool. refrigerate until chocolate is firm. Remove from pan; peel off foil. Break into pieces. Store tightly covered in cool, dry place. About 1-1/2 pounds candy.
Title: " Mushroom, Black Olive and Green Pepper Pizza "
Ingredients:
- 1 flour tortilla
- 1 white chocolate chips
- 1 cashew halves
- 1
- 1/4
Instructions:
1. In a small bowl, stir together the two jams until well mixed (you can use just strawberry jam, but this combination looks more like tomato sauce).
2. Spread the jam on the tortilla, staying away from the very outer edge so it will resemble a pizza crust.
3. Slice the licorice stick to resemble black olives.
4. Cut the fruit roll into pepper strips.
5. Microwave the white chocolate at half power for 1-minute intervals, stirring the candy each time to see if it's melted (the chips won't change shape on their own).
6. Make sure the spoon is dry, as water will affect the candy's creaminess.
7. Quickly spread the melted white chocolate on the pizza drizzling to look like shredded cheese.
8. Pile on the olives and peppers, then arrange the cashews to look like mushrooms in a slight "T" shape, 1 down and 1 on top of the first.