xiaoxl/recipe_data huggingface dataset:
Fair Scones
Category: bread
By Drew Britten

A hallmark of the Puyallup and Evergreen State Fairs in Washington State. Now you can make them at home any time of year. Just like at the fair, they are best served hot, with butter and raspberry jam.

Ingredients:
2 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons shortening
½ cup milk

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined. Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet. Bake in the preheated oven until golden brown, about 15 minutes.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 8 scones

Calories: 247.4
Fat: 10.3 g
Saturated fat: 2.7 g
Carbohydrates: 34 g
Sugars: 3.9 g
Dietary fiber: 1.1 g
Protein: 4.5 g
Cholesterol: 1.2 mg
Sodium: 274.3 mg
Triple Chocolate Peanut Butter Truffles


Ingredients:
white chocolate, peanut butter, peanut butter, dark chocolate, peanut butter

Directions:
Line an 8x8 or a 9x9 inch pan with foil and spray with vegetable oil.
Melt white chocolate using the double boiler method or a metal bowl on a saucepan filled halfway with warm water.  Melt slowly, stir the chocolate after it has begun to melt and continue stirring every minute or so.  After 6-8 minutes, when the chocolate is three-quarters melted remove top pan from heat and stir until chocolate has completed melted and chocolate is smooth.  Immediately stir in peanut butter and stir until smooth.  Pour into prepared pan and let sit 30 minutes at room temperature then refrigerate 30 minutes until firm.
Prepare milk chocolate layer the same as the white layer.  After the addition of the peanut butter remove pan from fridge and add milk chocolate layer.  Let sit at room temperature for 30 minutes then back in the fridge for another 30 minutes.
Prepare dark chocolate layer using the same method.  Remove pan from fridge, add dark layer to milk chocolate layer, keep at room temperature 20 minutes, refrigerated for 1 full hour or until top layer is firm to the touch.
Remove pan from fridge and lift from pan.  Turn upside down onto a cutting board and peel away the foil.  Let stand at room temperature for a few minutes then trim the edges so sides are smooth.  Make 9 cuts vertically the horizontally giving you approximately 81 squares.  Store in an airtight container in the fridge and serve slightly chilled.
Papas a La Huancaína


Ingredients:
potatoes, feta, red sweet peppers, habanero pepper, evaporated milk, garlic cloves, lettuce, black olives

Directions:
Boil, peel and cut in slices potatoes (Yukon Gold potatoes].
In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.
Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.
This dish can be served slightly cold.
Fried PB & J
Category: appetizers-and-snacks
By Matt Wencl 

Hot rhubarb jam and creamy peanut butter join forces inside a fried crescent roll and conspire to be your new favorite party snack. Use another jam or jelly if you like, but tartness really matters here, and this jam comes together quickly. These are best eaten shortly after frying, while the crescent is crisp and the peanut butter is melted. Dust with confectioners' sugar!

Ingredients:
2 stalks fresh rhubarb, diced
¼ cup white sugar
½  lemon, juiced
2 tablespoons honey, or more to taste
1 tablespoon water
½ cup sliced strawberries, or to taste
½ cup peanut butter
2 (8 ounce) packages refrigerated crescent roll dough
1 cup vegetable oil, or as needed

Directions:
Combine rhubarb, sugar, lemon juice, honey, and water together in a saucepan over high heat; cook and stir until rhubarb softens to a pulp, 5 to 10 minutes. Add strawberries and cook until strawberries fall apart and most of the liquid is dissolved, about 5 minutes. Remove saucepan from heat and cool jam for 10 minutes. Line a baking sheet with parchment paper. Measuring out in 1/2 tablespoons, spoon 14 portions of jam and 14 portions of peanut butter onto the prepared baking sheet. Cover baking sheet with plastic wrap and freeze until fillings are solid, 3 hours to overnight. Roll dough onto a lightly floured piece of parchment paper, pressing dough together at the seams. Seal the seams together and slightly flatten dough by rolling a lightly floured rolling pin over it. Cut 28 circles out of dough using a 2-inch cookie cutter. Arrange the circles on the parchment paper. Place 1 jam and 1 peanut butter filling onto the center of 14 dough circles. Place a second circle of dough over the filling, rolling up the edges of the bottom circle and crimping together to seal. Arrange crescent pockets on a baking sheet and freeze. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry crescent pockets, 3 at a time, in the hot oil using a small wooden spoon to flip them continuously until golden, about 1 minute per side. Transfer pockets to a paper towel-lined plate.

Prep time: 30 mins
Cook time: 10 mins
Total time: 4 hrs
Yields: 8 servings

Calories: 385.4
Fat: 22.9 g
Saturated fat: 4.7 g
Carbohydrates: 37.4 g
Sugars: 16.6 g
Dietary fiber: 1.7 g
Protein: 8.1 g
Sodium: 519.2 mg
Pork Chops Garnished With Peppers & Onions


Ingredients:
flour, bell peppers, yellow onion, seasoning salt, garlic powder

Directions:
Pour vegetable oil in large skillet, enough to just cover bottom, put heat on med high.
Roll pork chops in flour pressing to knead flour into chop as much as possible.
Lay chops into skillet to fry. (pork chop should sizzle just a little as you put it in.].
Sprinkle with season salt, seasoned pepper and garlic powder to your taste.
Turn chops over and repeat. Cook till done all the way thru.
Slice your bell peppers and onion and put over chops. Saute and serve. walla -- .
Cannoli Cream Dessert


Ingredients:
part-skim ricotta cheese, powdered sugar, pure vanilla extract, graham cracker crumbs, butter

Directions:
In a medium size bowl mix together first 4 ingredients til smooth.
In a seperate bowl mix together graham cracker crumbs and melted butter.  Take 2 wine glasses or other fluted stemware and place 1/4 of the crumb mixture in the bottom of each glass making a well in the center. Then add 1/4 the cannoli cream mixture on top. Repeat this one more time. Then garnish with chopped fruit and shredded chocolate.
Chill til ready to serve.
Char Siu (Chinese BBQ Pork)
Category: world-cuisine
By David&Andrea

"Char siu" literally means "fork roast" - "char" being "fork" (both noun and verb) and "siu" being "roast" - after the traditional cooking method for the dish: long strips of seasoned boneless pork are skewered with long forks and placed in a covered oven or over a fire. This is best cooked over charcoal, but it's important to cook with indirect heat.

Ingredients:
2  pork tenderloins
½ cup soy sauce
⅓ cup honey
⅓ cup ketchup
⅓ cup brown sugar
¼ cup Chinese rice wine
2 tablespoons hoisin sauce
½ teaspoon red food coloring  (Optional)
1 teaspoon Chinese five-spice powder  (Optional)

Directions:
Cut pork with the grain into strips 1 1/2- to 2-inches long; put into a large resealable plastic bag. Stir soy sauce, honey, ketchup, brown sugar, rice wine, hoisin sauce, red food coloring or red bean curd (see Cook's Note), and Chinese five-spice powder together in a saucepan over medium-low heat. Cook and stir until just combined and slightly warm, 2 to 3 minutes. Pour the marinade into the bag with the pork, squeeze air from the bag, and seal. Turn bag a few times to coat all pork pieces in marinade. Marinate pork in refrigerator, 2 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from marinade and shake to remove excess liquid. Discard remaining marinade. Cook pork on preheated grill for 20 minutes. Put a small container of water onto the grill and continue cooking, turning the pork regularly, until cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Prep time: 15 mins
Cook time: 1 hr 25 mins
Total time: 3 hrs 40 mins
Yields: 4 servings

Calories: 482.9
Fat: 8.9 g
Saturated fat: 3.1 g
Carbohydrates: 53.5 g
Sugars: 48.3 g
Dietary fiber: 0.6 g
Protein: 43.8 g
Cholesterol: 126.7 mg
Sodium: 2249.8 mg
Delicious Soy-Ginger Salmon Marinade


Ingredients:
low sodium soy sauce, olive oil, garlic, brown sugar, lemon pepper

Directions:
In a small saucepan heat soy sauce with olive oil.
Stir in ginger, garlic, brown sugar and lemon pepper; bring to a boil then reduce heat to low and simmer stirring until the sugar has completely dissolved.
Remove from heat and stir in orange juice.
Cool to room temperature (you may refrigerate until ready to use with the fish].
Place the salmon in a resealable bag; pour the cooled marinade over, seal bag then turn to coat the salmon with the marinade.
Refrigerate for minimum of 6 hours or up to 24 hours.
Remove the fish from marinade (you may save the marinade to baste the fish while cooking if desired].
Broil or grill the salmon.
Chocolate Double Dipped Strawberries


Ingredients:
strawberries, vegetable shortening, pistachios

Directions:
Line a  cookie sheet with waxed paper. Wipe strawberries clean and dry with paper towels.
Stir chocolate chips and shortening in top of a double boiler set over simmering water until chocolate melts and mixture is smooth(or melt in the microwave].
Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of the strawberry into melted chocolate. Let the excess drip off, then dip into chocolate sprinkles. Place on waxed paper-lined sheet. Repeat, dipping remaining strawberries into chocolate, then into sprinkles and/or chopped pistachios.
Refrigerate until chocolate coating is firm, about 1 hour. This can be prepared 8 hours ahead and kept refrigerated. Enjoy!
Chicken Salad


Ingredients:
celery ribs, green pepper, mayonnaise, onions, mustard, salt, pepper

Directions:
Mix everything together in a bowl., Chill for at least an hour., Serve on sandiwch or eat as a salad.
Teriyaki Chicken W/pecans


Ingredients:
ginger, garlic powder, chicken pieces, egg, pecans, flour

Directions:
Combine teriyaki sauce, ginger and garlic powder.
Pour into large plastic bag with chicken pieces.
Press air out, tie top securely.
Turn over several times to coat chicken pieces.
Refrigerate 8 hours or overnight.  Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.
Place chicken pieces, skin side up, on rack placed in large baking pan.
Bake at 350 degrees for 50 minutes, or until chicken is tender.
Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.
Greek Yogurt Breakfast Parfait
Category: desserts
By Occasional Cooker

Enjoy this delicious, versatile Greek yogurt parfait for breakfast or as a snack or dessert.

Ingredients:
½ cup fresh blueberries
½ cup sliced fresh strawberries
1 teaspoon white sugar  (Optional)
6 tablespoons granola, or as needed
1 (6 ounce) container nonfat vanilla Greek yogurt
1 teaspoon lemon zest

Directions:
Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries. Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 parfaits

Calories: 263.5
Fat: 14.1 g
Saturated fat: 5.1 g
Carbohydrates: 26.2 g
Sugars: 15.7 g
Dietary fiber: 3.9 g
Protein: 9 g
Cholesterol: 18.9 mg
Sodium: 61.2 mg
Pulled Pork BBQ Sandwiches


Ingredients:
butter, boneless pork roast, onion, garlic cloves, water, liquid smoke flavoring

Directions:
Cut the pork roast into large chunks. Season generously with the BBQ Rub seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on low for 8 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Spanish Gazpacho


Ingredients:
tomatoes, crouton, cucumber, green pepper, extra virgin olive oil, sherry wine vinegar, garlic cloves, lemon juice, powdered sugar, sea salt, ground cumin, black pepper

Directions:
To peel tomato skin, remove stems and score the base of tomato by making an “X” with a knife. Drop them in boiling water and blanch for 1 minute. Remove and plunge them in an ice bath; let them sit for 5 minutes before peeling off the skins.
Place croutons in a bowl with just enough water for soaking. When it’s done, squeeze bread with your hands and transfer to a bowl; discard water and set aside. Process all the ingredients in a blender until smooth and creamy (might have to do in two batches]. Cover and chill overnight. Served with crostini.
Mom's Pumpkin Nonfat Milk Bread


Ingredients:
eggs, pumpkin, white sugar, brown sugar, water, flour, dry milk, wheat germ, baking soda, baking powder, cinnamon, nutmeg, salt, raisins

Directions:
Beat eggs in large bowl.
Add pumpkin, sugars, water and oil.
Beat until well blended.
Combine dry ingredients in large bowl.
Beat into liquid mixture and stir in raisins.
Put in 2 greased loaf pans.
Bake at 350 for 50-60 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove and cool completely on wire rack.
Garden-Fresh Tomato Soup
Category: soups-stews-and-chili
By paulajo917

A delicious soup to use up the abundance of garden-fresh tomatoes we have each year. Fresh and flavorful, and many opportunities to adjust this soup to your liking!

Ingredients:
7 cups chopped fresh tomatoes (with seeds and juice)
1  onion, finely chopped
1 cup finely chopped carrots
3 cloves garlic, crushed
1 teaspoon extra-virgin olive oil, or more to taste
2 cups chicken broth
2 teaspoons salt, or to taste
¾ teaspoon white sugar
¾ teaspoon dried dill weed
½ teaspoon ground black pepper
¼ teaspoon celery salt
¼ teaspoon ground cloves
1 cup skim milk
1 tablespoon cornstarch
1 ½ teaspoons butter  (Optional)
5 large fresh basil leaves, or more to taste
¼ cup grated Parmesan cheese, or to taste
2 tablespoons shredded fresh basil, or to taste

Directions:
Combine tomatoes, onion, carrots, and garlic in a large pot. Drizzle olive oil over tomato mixture; cook and stir over medium heat. Cover pot and simmer, stirring occasionally, until vegetables are tender, about 25 minutes. Mix chicken broth, salt, sugar, dill, black pepper, celery salt, and cloves into tomato mixture. Cover pot and simmer, stirring occasionally, until soup flavors have blended, about 20 minutes. Whisk milk and cornstarch together in a bowl until dissolved. Heat butter in a saucepan over medium-low heat. Whisk cornstarch mixture into melted butter until smooth and thickened, 3 to 5 minutes. Slowly pour cornstarch mixture into tomato soup, stirring until incorporated. Pour half of the soup and basil leaves into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree soup in batches until smooth. Return blended soup to pot and heat on low for 3 to 5 minutes. Spoon soup into serving bowls and top with Parmesan cheese and shredded basil.

Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 160.4
Fat: 5 g
Saturated fat: 2.1 g
Carbohydrates: 24.2 g
Sugars: 14.1 g
Dietary fiber: 5.4 g
Protein: 7.7 g
Cholesterol: 9.7 mg
Sodium: 1408.8 mg
Pastry Dough


Ingredients:
all-purpose flour, unsalted butter, sugar, salt

Directions:
Blend together flour, butter, sugar, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor] just until mixture resembles coarse meal with some small (roughly pea-size] butter lumps. Drizzle 3 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse] until incorporated.
Squeeze a small handful of dough: If it doesn’t hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing] until incorporated. Do not overwork dough, or pastry will be tough.
Gather all dough together with pastry scraper. Press into a ball, then flatten into a 5-inch disk.
Wrap dough in plastic wrap and chill until firm, at least 1 hour.
If you’re making two desserts that call for this pastry dough, you can make a double batch.
Pastry dough can be chilled up to 2 days or frozen, wrapped well, up to 3 months.
Shoarma / Kebab Soup


Ingredients:
red lentil, red bell pepper, yellow bell pepper, garlic powder, sweet paprika, oregano, rosemary, dried coriander, Tabasco sauce, salt, Worcestershire sauce, soy sauce, chicken breasts, tomatoes

Directions:
Put the lentils in a bowl and pour water over to completely cover the lentils. Leave be for about 4-5 hours.
Add the soaked lentils to a bowl, add cubed chicken breast, sauces and spices. Mix well, add 3 liters of water and simmer.
Cut up the bell peppers into little pieces (inch by inch max] and roast them or fry on a grill pan until slightly burnt and very soft.
Cube a tomato. Put it into the pan you fried your peppers in and cook until the skin comes off easily. Put tomato into a sieve, hold over the lentil pot and grind the tomatoes until all you have left in the sieve is the skin.
Blend the soup well and *then* add the bell peppers.
Leave overnight and serve the next day with toasted bread.
Family Reunion Cookies


Ingredients:
margarine, brown sugar, eggs, vanilla, self-rising flour, chocolate chips

Directions:
Mix together melted margerine and brown sugar., Add eggs, mix., add vanilla and flour, mix., Fold in chips and nuts., Put in 13 x 9 inch greased pan., Bake at 350 F for 20-30 minutes., Cool completely., Cut into bars about 1 inch each.
SOUR CREAM DINNER ROLLS


Ingredients:
plain flour, baking powder, salt, sour cream, canola oil, milk, sugar, dried yeast, sesame seeds

Directions:
lightly grease 2 x 12 hole muffin tins.
in a jug, mix the warm milk, sugar and yeast. put aside.
in a large bowl, mix the flour, salt and baking powder. stir in the oil and sour cream.
add the yeast mix to the flour mix and stir to combine.
tip onto a lightly floured board and knead until smooth.
heat oven to 190 Celsius.
divide the dough into 72 x 15 gram pieces and roll each piece into balls.
place 3 balls into each muffin hole. cover trays with a teatowel and place in a warm spot for 30 minutes.
brush each roll with the beaten egg yolk and sprinkle with sesame seeds.
cook for 10 - 15 minutes or until golden.
serve warm.
NOTE: if you don't want to spend time rolling all the balls, just make 24 balls and place them in the muffin tins.
Louis Xiv Luxurious Sauteed Mushrooms


Ingredients:
butter, garlic cloves, heavy cream, of fresh mint, dried mint, fresh parsley, salt, pepper

Directions:
Melt butter and truffle oil over medium heat in a large skillet or work.  Add garlic and saute for 2 minutes.
Add mushrooms and saute until mushrooms have cooked down significantly.
Remove from heat, spoon onto one large platter or two plates and drizzle cream over mushrooms.  Then, drizzle truffle oil over mushrooms.
Sprinkle salt, pepper, mint and fresh parsley over mushrooms and serve.
Summer Smoothie


Ingredients:
red seedless grapes, milk, peach yogurt, white sugar, vanilla extract

Directions:
Combine all ingredients., Blend until smooth.
Cranberry Ginger Salmon


Ingredients:
gingerroot, garlic, honey, low sodium soy sauce, fresh ground black pepper, whole berry cranberry sauce, salmon fillets

Directions:
Preheat oven to 350 degrees F., Combine all ingredients except salmon in a small bowl., Spray or oil a baking pan and place fillets on the pan in a single layer., Pour sauce mixture evenly over the fillets., Bake for 15 minutes or until cooked through.
Taco Salad Tortilla Bowl


Ingredients:
flour tortillas, olive oil, salt, pepper

Directions:
Preheat oven to 350 degrees.
Lightly brush tortillas with oil. (I do both sides]. Sprinkle with salt and pepper to your liking.
Press tortilla into the ovenproof bowl. (Edges will look slightly wavy] Bake about 13 minutes.
Transfer tortilla to a cooling rack and repeat with remaining tortillas. Fill with your taco salad and listen to your guests rave!
Italian Deli Sandwiches


Ingredients:
fresh basil leaf, flat-leaf Italian parsley, parmesan cheese, water, fresh garlic cloves, olive oil, mozzarella cheese, prosciutto ham, arugula

Directions:
In a food processor, with a metal blade, process the basil, parsley, bread crumbs, Parmesan cheese, water, fresh garlic and olive oil, until a paste is formed.
Spread the mixture evenly between the bread slices.
Layer ONE side of the roll with peppers, mozzarella cheese Italian prosciutto and arugula, top with a thin layer of onions and/or olives (if using].
Top with bread.
Cut, wrap in plastic wrap.
Refrigerate until serving.
All ingredients may be doubled or tripled for more sandwiches.
Mexican Rice I
Category: side-dish
By Michele O'Sullivan

Easy to prepare and the flavor of Mexico is in your kitchen!

Ingredients:
1 ½ teaspoons vegetable oil
½ small small onion, diced
⅔ cup uncooked long-grain rice
½ teaspoon ground cumin
½ teaspoon chili powder
3 ounces canned diced tomatoes
1 teaspoon salt
1 ½ cups water

Directions:
In a large saucepan, heat oil over medium heat. Stir in onion and saute until translucent. Pour the rice into the pan and stir to coat grains with oil. Mix in cumin, chili powder, tomatoes, salt and water.  Cover, bring to a boil then reduce heat to low. Cook at a simmer for 20 to 30 minutes or until rice is tender. Stir occasionally.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 6 to 8 servings

Calories: 78.6
Fat: 1.2 g
Saturated fat: 0.2 g
Carbohydrates: 15.1 g
Sugars: 0.5 g
Dietary fiber: 0.5 g
Protein: 1.5 g
Sodium: 363.5 mg
Italian Cream Cupcakes


Ingredients:
all-purpose flour, baking powder, baking soda, table salt, sugar, unsalted butter, eggs, hazelnut syrup, vanilla extract, buttermilk, sweetened flaked coconut, hazelnuts, cream cheese, unsalted butter, hazelnut syrup, heavy cream, powdered sugar

Directions:
Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes.  Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated.  Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts.  Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes.  Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
Icing:.
Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.  Add syrup and cream, then beat in powdered sugar until creamy.  Generously frost each cupcake.
Garnish with shredded coconut and hazelnuts.