xiaoxl/recipe_data huggingface dataset:
Gourmet Oatmeal Cookies


Ingredients:
rolled oats, steel cut oats, bittersweet chocolate, pecans, flour, baking powder, baking soda, salt, butter, dark brown sugar, egg, vanilla extract

Directions:
Preheat oven to 350 degrees, and line cookie sheet with parchment paper.
Mix all the chunky stuff up in a medium bowl. (That’s the oats, chocolate, cherries, and pecans.].
Whisk together the flour, baking soda, baking powder, and salt in another medium bowl.
In a large bowl, cream butter and sugar, till there aren’t too many lumps. Then add the eggs and the vanilla and blend. Add the flour mixture bit by bit, blending as you go.
Then, fold in the chunky stuff. Don’t worry, it’ll look like there’s more chunky stuff that cookie dough, but it will work.
Drop dough onto parchment lined cookie sheets, I like to portion out a bit less than 1/4 cup per cookie.
Bake for 10 minutes, but if you like them chewy, take them out when the edges look done, but the middles don’t. They’ll firm up as they cool.
Just Right Rice/Oat Milk


Ingredients:
cooked rice, rolled oats, water, sea salt, vanilla, honey

Directions:
Add rice and oats to 2 cups water. Bring to boiling, then reduce heat to low and simmer for 15 minutes, stirring frequently.
Add other ingredients while combination is still warm, so honey dissolves easily,.
Blend together in a blender. Start at low speed, increasing speed to high gradually, until well blended.
Add 2 cups of water (Can use ice cubes for part of this to cool milk more quickly], blending thoroughly.
Have the remaining 2 cups of water (include part as ice cubes here too, if desired] waiting in a container.
Strain the rice/oat mixture through a fine sieve. (I think the strained solids are a tasty small serving of cooked cereal].
Add rice/oat milk to the water in container and shake well. This may be too thick for your liking. Just add more water until it reaches the desired consistency.
Enjoy!
(cooking time doesn't include time to cook rice before adding to recipe].
Sausage and Vegetable Risotto


Ingredients:
fresh herbs, olive oil, yellow onion, white button mushrooms, arborio rice, risotto rice, dry white wine, asparagus, peas, parmesan cheese, parmesan cheese

Directions:
Pour the stock into a sauce pan, if using fresh herbs, add them to the stock and bring to a gentle simmer. Cover until ready to use.
In a large sauce pan, heat oil over medium heat, add onion and sauté until tender and translucent, about 5 minutes. Add the sausages, using a wooden spoon, break up the sausage as it cooks into bite size pieces until browned, about 5 minutes. Add the mushrooms and cook, stirring until just wilted, about 2 minutes. Mix in the rice and cook, stirring until the kernels are hot and coated with oil; about another 2 minutes. Add the wine and stir continuously until the liquid is absorbed.
Using a ladle, add the hot stock about ½ cup at a time, stirring constantly and making sure the stock has been absorbed before adding more to the rice. Continue adding ½ cup of stock and stirring rice constantly and gently.  When the rice is about half cooked or only 1½ cups of the stock remains add the asparagus pieces into the rice and continue stirring. When you have about 1 cup of liquid left, stir the peas into the rice and season with salt and pepper to taste. Continue stirring. The risotto is done when the rice grains are creamy on the outside and firm yet tender to the bite, (about 20-25 minutes total].
When the risotto is just right, remove it from the heat and stir in the shredded parmesan cheese. Spoon into large soup bowls, top with shaved parmesan and serve immediately.
*Rice varies, so you may not need all the stock or you may need more. If more liquid is required you can add simmering water in place of extra broth. You should taste for doneness along the way.
Deep-Fried Creamy Chicken Gravy
Category: appetizers-and-snacks
By Chef John

These came out a lot creamier than what I was after, so these chicken croquettes are more like deep-fried chicken gravy. Still, they're delicious. If you reduce the amount of butter and milk, you'll come closer to what I was after.

Ingredients:
½ cup unsalted butter
½  yellow onion, finely chopped
½ cup all-purpose flour
¼ teaspoon freshly ground black pepper
1 pinch freshly grated nutmeg
1 pinch cayenne pepper
2 ½ cups whole milk
1 teaspoon salt, plus more to taste
2 cups finely chopped, cooked chicken meat
½ cup finely chopped ham
2 tablespoons freshly chopped Italian parsley
1 cup all-purpose flour, or as needed for dredging
2  eggs, beaten
2 cups bread crumbs
2 cups vegetable oil for frying

Directions:
Melt butter in pan over medium heat. Add onions; cook and stir until onions begin to turn translucent, about 5 minutes. Stir in 1/2 cup flour and cook until flour loses its raw taste, 3 or 4 minutes. Add black pepper, nutmeg, and cayenne pepper; stir. Remove from heat. Pour milk into butter-onion mixture to make the bechamel sauce. Whisk until incorporated. Return pan to medium-high heat and continue whisking until mixture thickens, 1 or 2 minutes; continue to cook and stir 3 or 4 minutes. Remove from heat and stir in salt. Place chopped chicken, ham, and parsley in bowl. Add bechamel sauce and mix thoroughly. Allow mixture to cool to room temperature; cover with plastic wrap and refrigerate until firm, 2 or 3 hours. Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C). Place 1 cup flour, beaten eggs, and bread crumbs in 3 separate shallow bowls. Scoop out chilled mixture into evenly-sized portions (about the size of a golf ball) to form croquettes. Roll balls first in flour, then in beaten eggs, and then in bread crumbs. Fry croquettes in batches until crispy, about 4 minutes. Drain on paper towels and transfer to rack.

Prep time: 25 mins
Cook time: 20 mins
Total time: 2 hrs 45 mins
Yields: 16 servings

Calories: 247.5
Fat: 13.3 g
Saturated fat: 5.7 g
Carbohydrates: 20.8 g
Sugars: 2.8 g
Dietary fiber: 1 g
Protein: 10.7 g
Cholesterol: 57.8 mg
Sodium: 334.6 mg
Bacon and Cream Cheese Quesadillas


Ingredients:
flour tortillas, chive & onion cream cheese, bacon, salsa

Directions:
Cook bacon to desired level of crispiness.  Drain and allow to cool slightly.
Spread one side of each tortilla with cream cheese.
Crumble cooked bacon slices on one tortilla.  Top with the other.  Press edges to seal.
I cook mine in my handy-dandy quesadilla maker until it is golden brown --   but if you don't have one of those, you can use a large nonstick pan on medium heat.  Cook, turning once, until golden brown on both sides.  This should only take about 1-2 minutes per side.
Cut into 6-8 wedges and serve warm, topped with salsa.
Gingersnap Swedish Meatballs


Ingredients:
milk, egg, lean ground beef, onion, salt, pepper, allspice, butter, flour, beef broth, garlic, thyme, bay leaf, parsley

Directions:
Crush gingersnaps, approximately 20, 2 inch cookies, to make 1 1/4 cups.
In large bowl, combine crushed gingersnaps with milk and egg.
Add ground beef, pork, onion, salt, pepper and allspice.  Mix well to combine.
Refrigerate, covered for one hour.
With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter.
Preheat oven to 325.
In hot butter in large skillet saute meatballs, just enough at one time to cover bottom of skillet, until browned all over. (I have elimanated this step to bake in hot oven until browned].
Remove to a 2 quart greased (pam] oven proof casserole dish as they brown. Pour off drippings to measure 1/4 cup, adding more butter if necessary.
Add drippings back to skillet heat and add flour stirring to make a smooth mixture.
Gradually stir in beef broth   and bring mixture to boil, stirring constantly.
Add garlic, thyme and bay leaf, salt and pepper to taste simmer for 5 minutes for flavors to mingle.
Pour over meatballs and bake covered one hour.
Garnish with parsley and serve with noodles.
Noodle Stir Fry


Ingredients:
chicken tenderloins, bell pepper, carrot, soy sauce, salt, red pepper flakes

Directions:
Boil noodles according to package directions.
While noodles are boiling, cut tenderloin into thin strips.  Julienne bell pepper and carrot.
Drain noodles well when they are done cooking.
Heat oil in a pan (I like a nonstick skillet since I don't have a wok] over medium high heat.  Stir fry chicken and veggies until chicken is cooked and the veggies are slightly tender.  Stir in the noodles.  Mix in the soy sauce and salt and sprinkle on pepper flakes before serving.
Cream of Green Bean Soup


Ingredients:
green onions, shallots, garlic clove, butter, baking potatoes, chicken broth, fresh green beans, half & half light cream, lemon juice, dried tarragon, pepper

Directions:
Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender.  Set aside.
Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them]; drain well, and set aside.
Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender.  Add the reserved green onions and potato; stir well.
Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides.  Repeat the procedure with the remaining green bean mixture.  (Sometimes I like to use my immersion blender, leaving some of the pieces whole]. Return the pureed mixture to the saucepan and bring to a boil.  Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon.  Cook until thoroughly heated. Serve, and sprinkle with black pepper.
Peanut Butter Cup Cookies


Ingredients:
butter, margarine, creamy peanut butter, light brown sugar, granulated sugar, egg, all-purpose flour, baking soda, water

Directions:
Heat oven to 375°F.
Remove wrappers from peanut butter cups.
In large bowl, beat butter, peanut butter, brown sugar and granulated sugar until light and fluffy; blend in egg.
Stir together flour and baking soda; add to butter mixture.
Shape dough into 1-inch balls.
Stir together egg white and water; beat with fork until foamy.
Roll balls in egg white mixture, then in crushed cereal.
Place on ungreased cookie sheet; press with thumb or finger tips in center making an indentation.
Bake 8 to 10 minutes or until cookies are set.
Remove from oven; immediately press peanut butter cup onto each cookie.
Cool 1 minute; remove carefully from cookie sheet to wire rack.
Cool completely.
About 3-1/2 dozen cookies.
Bacardi Peach Red Mojito


Ingredients:
mint leaves, lime juice

Directions:
Muddle mint leaves with simple syrup in cocktail shaker., Add peach rum, lime juice and sour mix., Add ice cubes and shake until blended., Serve in martini glass and garnish with slice of fresh peach.
Kahlua® Brie
Category: appetizers-and-snacks
By Laine's Cheesecakes

A sweet and savory easy appetizer. Delicious with slices of apples or with crackers! If you wish, cut the rind off top of the Brie.

Ingredients:
¾ cup chopped pecans
1 (14 ounce) round Brie cheese
¼ cup coffee-flavored liqueur (such as Kahlua®)
3 tablespoons brown sugar

Directions:
Spread pecans onto a microwave-safe plate; heat in microwave, stirring every 2 minutes, until pecans are fragrant and lightly toasted, 4 to 6 minutes. Place Brie cheese on a microwave-safe plate. Stir pecans, coffee-flavored liqueur, and brown sugar together in a bowl; spread on top of Brie cheese. Heat Brie cheese mixture in the microwave until softened, 1 1/2 to 2 minutes.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 14 servings

Calories: 166.3
Fat: 12.5 g
Saturated fat: 5.3 g
Carbohydrates: 5.6 g
Sugars: 4.9 g
Dietary fiber: 0.6 g
Protein: 6.5 g
Cholesterol: 28.4 mg
Sodium: 180.1 mg
Sugar Snap Peas With Pine Nuts and Garlic


Ingredients:
salt, sugar snap pea, extra virgin olive oil, pine nuts, garlic clove, ground black pepper

Directions:
Bring 6 cups of water to a boil in a large saucepan.
Add the salt and peas and cook until crisp-tender, 1.5 to 2 minutes.
Drain the peas, shock them in ice water, and drain again.
Dry the peas well on a rimmed baking sheet lined with paper towels.
Heat the oil in a large skillet over medium heat until almost smoking.
Add the pine nuts and cook, stirring frequently, until they are lightly golden brown, 1 to 2 minutes.
Stir in the garlic and cook until fragrant, 30 seconds.
Add the peas and cook, stirring frequently, until the peas are heated through, 1 to 2 minutes.
Season to taste with salt and pepper and serve immediately.
Vegetarian Shepherd's Pie


Ingredients:
vegetarian ground beef, potatoes, mushrooms, onion, carrots, salt, milk, pepper, butter

Directions:
cook and mash then whip potatoes.
with butter and salt and milk until they become light and fluffy.
saute mushrooms and onions in some butter.
add salt pepper too taste.
mix mushrooms and onion with ground round place in bottom of baking dish layer with corn and carrots.
top with whipped potatoes cook at 350 for about 40mins or until golden top.
Meatloaf With Caramelized Onions


Ingredients:
unsalted butter, yellow sweet onions, sugar, beef, egg, stone ground mustard, Worcestershire sauce, garlic clove, dried parsley

Directions:
Melt the butter in a large pan on medium-low heat.  Add the onions and sugar; cook until brown and sweet-approximately 20-30 minutes. Lower the heat if the onions are browning too quickly.
In a large mixing bowl, combine the meatloaf ingredients with the caramelized onions (including all those browned bits at the bottom of the pan!];  Do not overmix.
Transfer the meatloaf mixture to an oiled or parchment-lined loaf pan. (I used a large soup spoon, patting the mixture down and into the corners of the pan. Use the back of the spoon to smooth the top of the loaf.] If desired, lightly sprinkle the top of the loaf with dried parsley.
Bake at 375 for 45-60 minutes or until the meatloaf is not longer pink in the center.
Servings are estimated. Cooking time includes caramelizing the onions.
Crock Pot Italian Zucchini


Ingredients:
zucchini, onions, diced tomatoes, sugar

Directions:
Spray a slow cooker container with olive oil-flavored cooking spray.  In prepared container, combine zucchini and onion.  Add undrained tomatoes, Italian dressing, and sugar (or splenda].  Mix well to combine.
Cover and cook on LOW for 4 to 6 hours.  Mix well before serving.
Creamy Mushroom Tortellini Alfredo
Category: uncategorized
By fabeveryday

This creamy, comforting dish is easy to make using prepared tortellini and a homemade Alfredo sauce.

Ingredients:
1 tablespoon olive oil
1 (20 ounce) package refrigerated cheese tortellini
8 tablespoons butter, divided
2 (8 ounce) packages sliced baby portobello mushrooms
½ cup finely chopped onion
2 cloves garlic, minced
2 cups half-and-half
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
1 pinch cayenne pepper
¾ cup grated Parmesan cheese
½ teaspoon chopped fresh thyme, or to taste

Directions:
Fill a large pot with water and 1 tablespoon oil; bring to a rolling boil. Stir in tortellini and cook until they float to the top and the filling is hot, about 7 minutes. Drain and transfer to a large bowl. Meanwhile, melt 2 tablespoons of butter in a large saucepan over medium-high heat. Saute mushrooms, onion, and garlic until the vegetables are soft, about 5 minutes. Use a slotted spoon to remove vegetable mixture from the pan and add it to the bowl with the tortellini. Drain the excess liquid from the mushrooms from the saucepan. Reduce heat to medium and melt remaining 6 tablespoons butter. Stir in half-and-half, salt, pepper, garlic powder, and cayenne. Cook, stirring occasionally, until thick and bubbly, about 10 minutes. Gradually stir in Parmesan cheese until melted and sauce has thickened. Pour the sauce over the tortellini and mushroom mixture, and toss to combine. Serve in bowls and garnish with fresh thyme.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 934.2
Fat: 57.1 g
Saturated fat: 32.5 g
Carbohydrates: 79.1 g
Sugars: 6.8 g
Dietary fiber: 5.7 g
Protein: 32.1 g
Cholesterol: 180.3 mg
Sodium: 1266.3 mg
Tropical Salad With Pineapple and Tomatoes


Ingredients:
lettuce, pineapple, onion, tomatoes, celery, celery, plain nonfat yogurt, olive oil, lime, juice of, peanuts

Directions:
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
Stir dressing well just before using, and spoon over salads.
Top with peanuts and serve.
Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
Pesto Polenta Lasagna
Category: side-dish
By Fiffen

A quick and easy meal with lots of flavor. Put together in 10 minutes.

Ingredients:
1 (18 ounce) package polenta, cut into 1/4 inch thick slices
½ (24 ounce) jar bottled marinara sauce
¼ cup pesto
¼ cup pine nuts
1 cup shredded mozzarella cheese

Directions:
Preheat oven to 375 degrees F (190 degrees C). Oil an 11x7x2 inch baking dish. Arrange a single layer of polenta in the bottom of the prepared baking dish. Spread a thin layer of pesto over the polenta. Spoon half of the sauce over the polenta. Top with another layer of polenta and sauce. Bake, uncovered, for 25 minutes. Turn on the broiler. Top polenta with cheese and pine nuts, and broil until cheese browns and nuts are toasted.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 Servings

Calories: 179.3
Fat: 9.1 g
Saturated fat: 3 g
Carbohydrates: 16.7 g
Sugars: 4.6 g
Dietary fiber: 2.1 g
Protein: 7.9 g
Cholesterol: 12.4 mg
Sodium: 514.6 mg
Sloppied Flank Steak Sandwiches
Category: main-dish
By MORRISONAL

I'm not a fan of ground beef, but I like the flavor of sloppy joes. This recipe incorporates the flavor of the classic sandwich with the lean cut of flank steak and the ease of a slow cooker.

Ingredients:
1 ½ pounds beef flank steak
1 tablespoon steak seasoning (such as Montreal Steak Seasoning®)
1 tablespoon olive oil
¼ cup brown sugar
1 small onion, chopped
1 small red bell pepper, chopped
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
6  hamburger buns, split and toasted

Directions:
Sprinkle the beef flank steak with steak seasoning on both sides. Heat olive oil in a skillet over medium heat until the oil shimmers, and place the flank steak into the hot oil. Quickly brown the steak on both sides, about 5 minutes per side. Set the beef aside. Stir brown sugar, onion, red bell pepper, apple cider vinegar, Worcestershire sauce, tomato sauce, and tomato paste together in a slow cooker until the brown sugar dissolves. Place the flank steak into the slow cooker, immersing it in the sauce. Set the cooker on on High and cook 4 hours, or set on Low and cook 8 hours. To serve, shred the meat with 2 forks, or remove the meat, chop, and return to the sauce. Toast buns, and serve the sloppied steak on the toasted buns.

Prep time: 10 mins
Cook time: 4 hrs 5 mins
Total time: 4 hrs 15 mins
Yields: 6 sandwiches

Calories: 345.5
Fat: 12.8 g
Saturated fat: 4.3 g
Carbohydrates: 39 g
Sugars: 14.1 g
Dietary fiber: 3 g
Protein: 18.6 g
Cholesterol: 35.6 mg
Sodium: 1236.4 mg
Turkey Joes (sloppy joes)


Ingredients:
lean ground turkey, bell pepper, onion, barbecue sauce, cayenne pepper

Directions:
Brown turkey in a nonstick skillet coated with cooking spray, about 8 to 10 minutes.
Drain off liquid.
Add peppers and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top bottom half of buns with turkey mixture; cover with top half of bun and serve.
Marinated Raw Fish in Coconut Cream ( Samoan Dish )


Ingredients:
salt, lemon juice, lemon, tomatoes, onion, coconut cream, coconut cream

Directions:
Cut fish into cubed pieces.
Sprinkle with salt then lemon juice.
Cover and chill for 2 hours or overnight or until fish whitens, stirring occasionally.
Put in onion, coconut cream, tomatoes and cucumber, and garnish with 1/2 lemon slices.
Serve chilled.
Korean Soft Tofu Stew (Soon Du Bu Jigae)
Category: soups-stews-and-chili
By susi EM

This is an easy and authentic version of Korean tofu stew. I used to eat this every day at a very popular restaurant. I befriended a woman who worked there and she gave me the recipe. It's very versatile. Small pieces of meat or seafood can be added. It's thick and great in the winter and can be made very mild or very spicy. I've seen some recipes on the internet for this dish that are the American version. They may be good too but this one is authentic.

Ingredients:
1 teaspoon vegetable oil
1 teaspoon Korean chile powder
2 tablespoons ground beef  (Optional)
1 tablespoon Korean soy bean paste (doenjang)
1 cup water
salt and pepper to taste
1 (12 ounce) package Korean soon tofu or soft tofu, drained and sliced
1  egg
1 teaspoon sesame seeds
1  green onion, chopped

Directions:
Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Yields: 2 servings

Calories: 242
Fat: 16.5 g
Saturated fat: 3.2 g
Carbohydrates: 7 g
Sugars: 1.1 g
Dietary fiber: 2.3 g
Protein: 20 g
Cholesterol: 99.4 mg
Sodium: 415.1 mg
Easy Overnight Coffee Cake


Ingredients:
brown sugar, butter, margarine, vanilla pudding mix, walnuts, pecans, cinnamon

Directions:
Spray Bundt pan with non-stick spray.
Layer frozen rolls in pan.
Melt butter, add cinnamon and pour over frozen dough.
Mix dry pudding, brown sugar, and nuts.
Sprinkle over dough.
Leave out overnight uncovered.
Bake at 350° for 25 to 30 minutes, watch for browning.
Invert on plate.
(Half the recipe and make in a 9-inch cake pan for more classic cinnamon rolls].
Dessert Couscous With Nuts


Ingredients:
caster sugar, cinnamon, boiling water, milk, sweet unsalted butter, confectioners' sugar, cinnamon, of fresh mint

Directions:
Preheat oven to 325 degrees. Spread the nuts on a baking tray and bake for about 5 minutes (until slightly golden].
Allow to cool, then roughly chop and place in a bowl. Mix the chopped apricots in with the nuts.
Put the couscous, cinnamon, and caster sugar in a large bowl then pour in the water & milk, stir well. Add the butter and a pinch of salt, stir until the butter melts.
Cover with a towel and set aside for 10 minutes.  Fluff the grains with a fork then stir in half the nut & fruit mixture.
To Serve: Pile the warm couscous in the center of a platter.  Arrange the remaining nut mixture over the couscous & arrange fresh mint along the outside.
To Garnish: Combine the confectioners sugar and the cinnamon in a small bowl and serve separately for sprinkling.
Buttery Thumbprint Cookies


Ingredients:
butter, sugar, vanilla, flour, salt, sugar, milk, butter, vanilla

Directions:
Chocolate Frosting: Combine sugar, cocoa and milk in heavy saucepan.
Bring to a boil and boil 1 1/2 to 2 minutes, stirring constantly.
Remove from heat and stir in butter and vanilla.
Beat until mixture is of spreading consistency.
You may want to refrigerate for a little while.
Cookies: Preheat oven to 300 degrees.
Cream butter; gradually add sugar beating until light and fluffy.
Add egg yolks, one at a time, beating well after each addition.
Stir in vanilla.
Combine flour and salt and add to creamed mixture, mixing well.
Chill until dough holds shape when rolled.
Roll into 1" balls and place on ungreased cookie sheet.
Press thumb in each cookie leaving an indentation.
Bake at 300 degrees for 20 to 25 minutes.
Do not brown.
Cool on wire rack.
When cool place about 1/2 tsp chocolate frosting in each cookie indentation.