xiaoxl/recipe_data huggingface dataset:
Chocolate Cheesecake II
Category: desserts
By Diane Young

Chocolate-y goodness in a cheesecake is what you get from this recipe using cocoa and chcoolate chips with the cream cheese standard.

Ingredients:
1 ½ cups chocolate cookie crumbs
2 tablespoons white sugar
¼ cup butter, melted
¼ cup semisweet chocolate chips
¼ cup heavy whipping cream
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup unsweetened cocoa powder
3  eggs
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate chips
¼ cup heavy whipping cream
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch springform pan. In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons sugar, and melted butter.  Press onto the bottom and 1 1/2 inch up the sides of the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for 10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165 degrees C). To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup chocolate chips, stirring constantly, until chips are melted. Remove from heat. In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1 teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust. Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set. To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.

Yields: 1 - 9 inch springform pan

Calories: 539.5
Fat: 37.9 g
Saturated fat: 22.5 g
Carbohydrates: 47.6 g
Sugars: 36.6 g
Dietary fiber: 2.7 g
Protein: 8.5 g
Cholesterol: 132.1 mg
Sodium: 298.7 mg
Pork Loin Served With Cranberry Apple Chutney


Ingredients:
leeks, garlic powder, brown sugar, mustard, ground ginger, curry powder, cranberries, apple, sugar, raisins, celery, white vinegar, ground cinnamon, allspice, clove, orange marmalade, water, cream cheese

Directions:
Put leeks in the bottom of the slow cooker. Lightly salt and pepper the roast. Rub garlic powder on the roast. Place roast in the slow cooker. Combine remaining ingredients listed down thru "curry powder" in the cooker and spoon over the roast.
Chutney - Ingredients begin with the cranberries — In a small saucepan on the stovetop, combine water, juice and sugar. Bring to a boil over medium heat. Add other ingredients and bring to a boil. Simmer gently for approximately 10 minutes, stirring often.
Remove chutney from the heat. Pour chutney mixture into the slow cooker covering the pork loin roast.
Cook roast on low for 6-8 hours.
Remove roast from the crockpot, keep warm. Pour juices into a medium saucepan on the stovetop. Add 1 T. cornstarch with 1 T. cold water and stir until smooth. Stir into the juices and continue cooking for one minute. Serve with a dollop of cream cheese.
Cheesy Corn Dish


Ingredients:
whole kernel corn, butter, sour cream, mayonnaise, Miracle Whip, cheddar cheese

Directions:
Preheat oven to 350 degrees., Combine all ingredients except cheddar cheese., Place all ingredients in a greased 2 qt baking dish., Bake for 30 minutes., Sprinkle cheese on top and bake for an additional 10 minutes., Enjoy!
Rachel's Chicken Soup


Ingredients:
chicken breast, chicken broth, celery ribs, onion, frozen corn, cayenne pepper, chicken bouillon, salt, pepper

Directions:
Boil 2 qts water.
Let chicken fully cook.
Cut up chicken.
Place chicken cubes back into the pot.
Put vegetables in the pot with the chicken and let cook until vegetables are semi-firm. Dump the tomatoes into the pot.
Put spices in last.
Simmer for 5 minutes.
Serve.
Easy Refrigerator Pickles


Ingredients:
sugar, salt, vinegar, turmeric, mustard seeds, onions, cucumbers

Directions:
Combine sugar , salt , vinegar , turmeric and mustard seed.
Add thinly sliced onions and cucumbers. Mix thoroughly.
Refrigerate.
I've eaten on these the same day they are made , but they're supposed to sit in the fridge for a few days first :] I hope you enjoy!
Tourtiere (Aka Meat Pie)


Ingredients:
garlic cloves, onions, canola oil, ground pork, ground cinnamon, ground cloves, ground nutmeg, potatoes, water, all-purpose flour, salt, unsalted butter

Directions:
In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled.
With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C]. Line six 9-inch (23-cm] pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour.
Shortcrust Pastry:
In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm] thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm] pie plates.
Saucy Parmesan Chicken


Ingredients:
boneless skinless chicken breast halves, mayonnaise, parmesan cheese, oregano, pepper, paprika

Directions:
Put chicken in a shallow 3-qt baking dish, that has been sprayed with cooking spray.
Bake, uncovered, at 375° for 20 minutes.
Mix mayonnaise, cheese, oregano and pepper; spread over chicken.
Sprinkle with paprika.
Bake 20 minutes more, or until juices run clear.
Armenian Zeppole (Bishi)


Ingredients:
warm water, sugar, eggs, flour, salt

Directions:
Dissolve yeast in warm water with sugar., Whisk in eggs., Add flour and salt to make a batter a little thicker than pancake batter., Allow to rise in a warm spot until double in bulk., Heat oil to 375 degrees., Drop by spoonfuls in hot oil.  Keep them rolling around until browned., Drain and serve with powdered sugar or maple syrup.
Chicken With Caramelized Onions and Bacon


Ingredients:
boneless skinless chicken breasts, extra virgin olive oil, garlic powder, onion powder, white pepper, poultry seasoning, bacon, bacon drippings, light brown sugar, colby-monterey jack cheese

Directions:
Preheat oven to 350.
Heat Oil in pan. Sprinkle spices on both sides of each chicken breast. Add chicken breasts to hot oil and turn to medium high heat. Brown on both sides until golden (approx 4-5 minutes].
Add 1 tablespoon bacon drippings, diced onion and brown sugar. Stir well then turn heat down to medium and cover. Cook for 20 minutes stirring occasionally. Turn chicken over and cook an additional 15-20 minutes or until chicken is completely done (when juices run clear].
Move chicken to a baking dish and pour caramelized onions and brown sugar sauce over chicken. Drain excess grease. Cover and put off to the side. Using same pan you just cooked the chicken in fry diced bacon until crisp. Sprinkle over chicken. Top with cheese (1 slice per chicken breast] and place in oven. Bake until cheese is completely melted (approx 1-2 minute depending on how thick you get your cheese. I get mine sliced very thin]. Remove from pan and place on plate making sure to place any fallen bacon pieces back on chicken before serving.
Dietetic Banana Nut Muffins
Category: bread
By Bridget

These muffins have no sugar and no fat, but are moist and tasty.  Instead of regular applesauce, I sometimes use mango-peach to give the muffins more flavor.  Great recipe for diabetics! You can use all white flour instead the whole wheat flour, too.

Ingredients:
1 cup all-purpose flour
½ cup whole wheat flour
¾ cup granular sucrolose sweetener (such as Splenda®)
1 ¼ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
2  egg whites
1 cup mashed ripe banana
¼ cup applesauce

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin, or line with paper muffin liners. In a large bowl, stir together the flour, sugar substitute, baking powder, baking soda, and cinnamon. In a separate bowl, mix together the egg whites, mashed banana and applesauce. Add the wet ingredients to the dry, and mix until just blended. Fill prepared muffin cups 3/4 full. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow muffins to cool in the pan over a wire rack for a little while before tapping them out of the pan.

Prep time: 5 mins
Cook time: 18 mins
Total time: 23 mins
Yields: 12 muffins

Calories: 77.1
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 16.7 g
Sugars: 2.9 g
Dietary fiber: 1.5 g
Protein: 2.6 g
Sodium: 152.4 mg
Bachelor's Soba Noodle Soup


Ingredients:
vegetable broth, firm tofu, egg, salt, pepper, soy sauce, green onion, sesame seeds

Directions:
Bring 6 cups of water to a boil in small pot or saucepan.  Remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water, stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other.  Boil on medium to medium-low heat for 4-5 minutes.  Drain noodles into a strainer over the sink, then run cold water over noodles to prevent further cooking.  Shake strainer to get as much water as possible off the noodles. If you have sesame oil, drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil.  Set aside.
In the same emptied small pot or saucepan, heat vegetable broth over high heat to boiling.  Lower heat to medium-low.
If you're not using egg, skip over to the next step.  If you're using egg, crack the egg into the broth and allow to cook at a low boil.  To keep the egg yolk intact, don't agitate the egg and keep soup at a low simmer until egg is firm.  You can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup.  Cook just long enough for the egg whites and yolk to be cooked.
If you're not using tofu, skip over to the next step.  If you're using tofu, cut it up into small to medium cubes and add to the broth and bring to a boil.
Add up to 1/3 cup vegetables to the broth, depending on how much you want in your meal.  Once it boils again, reduce heat to simmering for a few minutes.  You basically want to heat it long enough so that the vegetables are not frozen.  When it's done, turn off the heat.
Stir in soy sauce, salt and pepper to taste.  Put the soba into a big noodle bowl.  If you have green onion, chop and use the green parts only and sprinkle on top of the noodles. Pour the soup and its contents over your noodles.  Sprinkle the ground sesame seeds on top and enjoy while it's hot!
Cheater's Stuffed Pork Chops


Ingredients:
chicken stove top stuffing mix, milk, onion, Kitchen Bouquet

Directions:
Preheat the oven to 350 degrees.
Prepare stuffing as recommended on the box.
Spray 9x13 pan with non-stick cooking spray.
Place pork chops in the pan.
Spoon heaping stuffing mixture onto each pork chop.
Cover with foil and bake at 350 degres for 20 minutes.
While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
Serve with applesauce and enjoy!
The Mad Hatter's Uncake


Ingredients:
unsalted butter, turbinado sugar, flour, baking powder, baking soda, salt, vanilla, creamy peanut butter, unsalted butter, sugar, light brown sugar, eggs, blackberries, sugar, water, cornstarch, fresh lemon juice, creamy peanut butter, unsalted butter, powdered sugar, vanilla

Directions:
Cake:
Lower oven racks to just below the middle.  Preheat oven to 350 degrees.
Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
Generously shake the turbinado sugar onto the butter.
Whisk together flour, baking powder, baking soda, and salt and set aside.
Combine milk and vanilla in another bowl and set aside.
Cream peanut butter and softened stick of butter in mixer until really well mixed.
Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
Add one egg and beat well until very light.  Repeat for each egg.
Add 1/3 flour mixture at low speed.  Beat well.
Add 1/3 milk mixture and beat well.  Beat well.
Repeat for remaining flour and milk.
Divide batter evenly between the 2 pans.
Space pans evenly between each other and the sides of the oven.
Bake for 50 minutes.
Sprinkle tops of cakes with raw sugar.
If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them".  Do this outside of the oven to preserve the heat of the oven.
Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
Cool on rack for 20 minutes.
Remove cakes from pans.
Overturn on racks until cooled completely.
Blackberry Jam spread:
Combine berries, sugar, and water in saucepan over med-low heat.
Simmer about 20 minutes, until berries get really juicy.
Remove 2 tbsp of juice only from mixture and set aside to cool.  Can use cracked ice to cool the bowl.
Whisk cornstarch into cooled juice.  Juice must be cooled entirely!  Allow the berries on the stove to continue to simmer on low heat.
Whisk back into the berry mixture and return heat to med-low.
When thickened bubbles are visible, remove from heat.
Stir in lemon juice.
Cover and put in refrigerator for at least 30 minutes.
Peanut butter frosting:
Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
Add in all powdered sugar with mixer on very low speed.
Add milk slowly until the mixture reaches the right consistency.
Add vanilla and mix until creamy.
Assembly:
Cut off end of cake bread with a serrated knife.
Cut slices of cake to desired thickness.
Apply at most 3 tbsp peanut butter frosting first but do not spread much.  Keep light and fluffy.
Add at most 1 tbsp jam on top of peanut butter.
Place second slice of cake on top and press lightly.
Joanne's Snowflake Cookies


Ingredients:
butter, cream cheese, sugar, vanilla, flour, salt, cinnamon

Directions:
Preheat oven to 350.
Mix together floour, salt and cinnamon.
Cream together butter, cream cheese and sugar.  Add egg, vanilla and orange rind.
Mix in flour mixture.
Add food coloring if you desire at this point and form your cookies.
Bake on ungreased cookie sheet 12 minutes.
Banana Nut Coconut Cake
Category: desserts
By ETHELMERTZ

The melding of banana, coconut and pecans give this cake a unique flavor. Best if made a day before serving.

Ingredients:
1 ½ cups white sugar
½ cup butter, softened
2  eggs
3  ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon baking soda
¼ cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup shredded coconut
½ cup butter, softened
4 cups confectioners' sugar
1  ripe banana, mashed
1 cup chopped pecans
1 cup shredded coconut
1 teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas. Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks. To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.

Prep time: 25 mins
Cook time: 50 mins
Total time: 2 hrs 45 mins
Yields: 1 9-inch layer cake

Calories: 708.1
Fat: 34.3 g
Saturated fat: 14.6 g
Carbohydrates: 99.3 g
Sugars: 74.7 g
Dietary fiber: 4.7 g
Protein: 6.2 g
Cholesterol: 71.9 mg
Sodium: 267.3 mg
Japanese-Style Baked Mussels


Ingredients:
garlic clove, gingerroot, lemon zest, wasabi, white sugar, whole green onion, mayonnaise, soy sauce, mussels, panko breadcrumbs

Directions:
Preheat oven to: Broil, top heat, 500°.
Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
Tobiko can be found in the freezer section at most asian markets.
Yummy Peanut Butter Cookies
Category: desserts
By STEPHANIE SPICER

My mother used to make these cookies when my brothers and I were growing up. They are easy and are very delicious. Hope someone out there likes them as well.

Ingredients:
1 cup margarine
1 cup peanut butter
1 cup white sugar
1 cup brown sugar
2  eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt

Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets. In a large bowl, cream together the margarine, peanut butter, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Use a wet fork dipped in sugar to make the crisscrosses on the top. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Grab a glass of milk and enjoy!

Prep time: 5 mins
Cook time: 8 mins
Total time: 15 mins
Yields: 4 dozen

Calories: 119.7
Fat: 6.7 g
Saturated fat: 1.3 g
Carbohydrates: 13.2 g
Sugars: 7.7 g
Dietary fiber: 0.5 g
Protein: 2.3 g
Cholesterol: 7.8 mg
Sodium: 135.9 mg
Gramma Brown's Corn Chowder
Category: soups-stews-and-chili
By Halle Hardin

This was my great-grandmother's recipe. It is very good to eat on a cold winter's day.

Ingredients:
½ pound bacon
2 stalks celery, chopped
2 medium (2-1/2" dia)s small onion, diced
2 tablespoons margarine
salt to taste
ground black pepper to taste
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
4 cups chicken broth
2 cups milk
6 small potatoes, cubed
2 carrot, (7-1/2")s carrots, chopped
2 tablespoons all-purpose flour

Directions:
Fry bacon in pan until almost done. Add onions and celery, and saute until lightly browned. Transfer to a cooking pot. Add cream-style corn, kernel corn, butter, and broth. Add carrots and potatoes. Cook for about 15 minutes. Mix together flour and a little water to form a paste. Add milk and flour paste. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste.

Prep time: 15 mins
Cook time: 55 mins
Total time: 1 hr 10 mins
Yields: 10 servings

Calories: 327.2
Fat: 14.6 g
Saturated fat: 4.7 g
Carbohydrates: 41 g
Sugars: 7.8 g
Dietary fiber: 4.5 g
Protein: 10.7 g
Cholesterol: 19.3 mg
Sodium: 807.5 mg
Outback Onion Soup
Category: soups-stews-and-chili
By EZEECAT

This is our spin-off of the famous restaurant soup. It has a creamy consistency which is accentuated by Colby-Jack cheese. This is a very simple recipe.

Ingredients:
2 quarts water
8 cubes beef bouillon, crumbled
2 large onions, quartered and sliced
1 teaspoon salt
1 teaspoon coarsely ground black pepper
¾ cup all-purpose flour
½ cup cold water
1 cup heavy cream
1 ½ cups shredded Colby-Monterey Jack cheese

Directions:
In a large, heavy pot over medium heat, bring 2 quarts water to a boil.  Stir in bouillon cubes and let boil 10 minutes, until dissolved.  Place onions in boiling water, reduce heat and simmer 30 minutes. Stir in salt and pepper and simmer 30 minutes more. Stir the flour into 1/2 cup cold water to make a paste.  Gently whisk this mixture into the simmering soup, being careful not to break the onions.  Simmer 30 minutes more. Stir in cream and cheese until cheese is melted and mixture is thoroughly heated.  Thin with water if necessary.  Serve hot, garnished with croutons, if desired.

Prep time: 10 mins
Cook time: 1 hr 50 mins
Total time: 2 hrs
Yields: 4 servings

Calories: 533.1
Fat: 39 g
Saturated fat: 25.3 g
Carbohydrates: 30.3 g
Sugars: 4.7 g
Dietary fiber: 1.8 g
Protein: 17.4 g
Cholesterol: 130.8 mg
Sodium: 2741.1 mg
Gluten-Free Zucchini Pasta Primavera


Ingredients:
broccoli florets, olive oil, onion, garlic cloves, white mushrooms, carrot, red bell pepper, smooth cashew butter, lemon juice, Dijon mustard, zucchini

Directions:
Bring a medium saucepan of water to a boil. Add the broccoli and cook until bright green, tender-crisp and slightly undercooked, 2 minutes. Drain and set aside.
Heat 2 tablespoons of the oil in a large nonstick skillet set over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions are soft, 3 to 5 minutes. Add the mushrooms, carrots and peppers, and cook, stirring occasionally, until the carrots are fork tender, 10 to 12 minutes. Combine with the broccoli.
Bring the chicken broth to a boil in a medium saucepan; immediately reduce the heat to low and whisk in the cashew butter until the mixture is smooth. Stir in 1 teaspoon of the lemon juice and the mustard, and season with salt and pepper. Gently toss with the vegetables.
Heat the remaining 1 tablespoon oil in a large skillet over high heat; add the zucchini and cook, stirring occasionally, 1 to 2 minutes. Stir in the remaining 1 teaspoon lemon juice and season with salt and pepper. Serve the zucchini "pasta" topped with the vegetables.
Brussels Sprout Salad With Avocado & Pumpkin Seeds


Ingredients:
lemon juice, Dijon mustard, olive oil, Brussels sprout, avocado

Directions:
Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.
Triple Chocolate Fantasy Cake


Ingredients:
water, eggs, walnuts, butter, chocolate chips, butter, walnuts, white chocolate, shortening

Directions:
Preheat oven 350 degrees Fahrenheit.
Grease and flour a 10 inch bundt pan.
Mix cake mix, water, oil, eggs, and ground walnuts.
Pour into pan.
Bake until done, 45 minutes.
Cool in pan for 25 minutes; invert; cool completely.
CHOCOLATE GLAZE:
Combine butter and chocolate chips in microwave until melted; stir;  glaze will be thick.
Pour over cake.
Sprinkle with chopped walnuts.
WHITE CHOCOLATE GLAZE:
Mix white chocolate and shortening in microwave.
Pour over chocolate glaze.