xiaoxl/recipe_data huggingface dataset:
Spinach Pinwheels
Category: appetizers-and-snacks
By BDEGER

Here's a great looking and great tasting appetizer. It's easy, too! You can substitute any flavor of cheese spread for garlic herb.

Ingredients:
2 (8 ounce) packages refrigerated crescent rolls
1 (7 ounce) package garlic herb cheese spread
1 (10 ounce) package frozen chopped spinach, thawed and drained

Directions:
Preheat oven to 400 degrees F (200 degrees C). Split crescent dough in half along center perforation. Flatten one rectangle, sealing perforations. Spread with 1/4 of the cheese spread and sprinkle with spinach. Starting with long side, roll dough up, rolling back and forth several times to seal edges. Cut into 3/4 inch slices (about 15 slices per roll). Arrange the slices one inch apart on ungreased cookie sheet. Continue making the crescent roll ups until all of the ingredients are used. Bake for 10 to 12 minutes, until lightly browned. Serve immediately or keep warm on a warming tray.

Prep time: 20 mins
Cook time: 12 mins
Total time: 32 mins
Yields: 30 servings

Calories: 71.3
Fat: 3.7 g
Saturated fat: 1.5 g
Carbohydrates: 7.3 g
Sugars: 0.3 g
Dietary fiber: 0.8 g
Protein: 2.5 g
Cholesterol: 10.9 mg
Sodium: 116.6 mg
Red Velvet Cheesecake Swirl Brownies
Category: desserts
By squeeziebrb

These are absolutely beautiful moist and delicious red velvet brownies! Perfect for red velvet cake lovers; adds a different twist to a traditional red velvet cake. This is a beautiful dessert perfect for Valentine's Day or for anybody who LOVES red velvet! I like this served the next day and slightly cold.

Ingredients:
½ cup unsalted butter, melted
1 cup white sugar
¼ cup unsweetened cocoa powder
1 ounce red food coloring
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
¼ teaspoon salt
2  large eggs, slightly beaten
¾ cup all-purpose flour
1 (8 ounce) package cream cheese at room temperature
¼ cup white sugar
1  large egg
¼ teaspoon vanilla extract

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking pan. Whisk melted butter with 1 cup sugar in a large mixing bowl; stir cocoa, red food coloring, 1 teaspoon vanilla extract, vinegar, and salt into butter mixture one at a time, mixing well after each addition to avoid lumps. Stir 2 eggs into mixture until thoroughly combined. Stir flour into cocoa mixture just until combined; set aside 1/4 cup batter. Pour remaining batter into the prepared baking dish. Beat cream cheese in a bowl using an electric mixer on medium speed until light and fluffy; beat 1/4 cup sugar, 1 egg, and 1/4 teaspoon vanilla extract into cream cheese until very well blended and only small lumps remain, 3 to 4 minutes. Spoon cream cheese mixture in dollops over the batter in pan; gently smooth tops of dollops even with batter using a knife or offset spatula. Do not overmix. Drizzle reserved 1/4 cup of batter over the dollops of cream cheese mixture. Drag a knife or skewer through the batter and cream cheese mixture to create swirls. Bake in the preheated oven until a toothpick inserted into the center of the pan comes out clean, 30 to 35 minutes. Cool completely before cutting into bars; store covered in refrigerator.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 1 8x8-inch pan

Calories: 265.3
Fat: 15.7 g
Saturated fat: 9.5 g
Carbohydrates: 28.4 g
Sugars: 21.1 g
Dietary fiber: 0.8 g
Protein: 4.2 g
Cholesterol: 87.4 mg
Sodium: 122.9 mg
Real N'awlins Muffuletta
Category: main-dish
By jenn

These gigantic sandwiches were invented a century ago at Sicilian Deli here in New Orleans. The spicy, tangy olive salad is what really sets this meat and cheese sandwich apart. A genuine muffuletta should be made on oven-fresh Italian bread topped with sesame seeds. Be sure and use the highest-quality ingredients available; it really makes a difference! Since you're going to all the trouble of making the olive salad, consider doubling the recipe so you'll have some extra waiting around for when you get another muffuletta craving -- it keeps for at least a month! Note: Use round bread loaves for real muffuletta.

Ingredients:
1 cup pimento-stuffed green olives, crushed
½ cup drained kalamata olives, crushed
2 cloves garlic, minced
¼ cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
½ cup pepperoncini, drained
¼ cup marinated cocktail onions
½ teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
¾ teaspoon ground black pepper
¼ cup red wine vinegar
½ cup olive oil
¼ cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Directions:
To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight. To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters. Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Prep time: 40 mins
Total time: 1 day
Yields: 8 servings

Calories: 987.3
Fat: 62.8 g
Saturated fat: 19.3 g
Carbohydrates: 63.2 g
Sugars: 1.8 g
Dietary fiber: 4.1 g
Protein: 41.4 g
Cholesterol: 97.3 mg
Sodium: 3464.9 mg
Mini Chocolate Hazelnut Cheesecakes


Ingredients:
butter, cream cheese, sugar, eggs, vanilla extract

Directions:
HEAT oven to 325°F Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and  vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.] Bake 16 to 18 minutes or until filling is set.  Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.
Shrimp Tacos with Avocado Tomatillo Salsa
Category: main-dish
By McCrazy

This shrimp taco recipe makes a delicious and fun meal! The salsa makes it very refreshing with a spicy kick. It is a great summertime meal. Enjoy!

Ingredients:
1  avocado - peeled, pitted and diced
½  white onion, chopped
4  fresh tomatillos, husks removed
1  jalapeno pepper, seeded and minced
¼ cup chopped fresh cilantro
2 cloves garlic, finely chopped
1 ½ teaspoons salt
1 pound uncooked medium shrimp, peeled and deveined
1 teaspoon chili powder
1 teaspoon salt
1 tablespoon olive oil
12 (6 inch) corn tortillas
1 cup shredded cabbage
2  limes

Directions:
Place avocado, onion, tomatillos, jalapeno pepper, cilantro, garlic, and salt in the bowl of a food processor. Pulse until small chunks remain. Fill resealable plastic bag with shrimp, chili powder, and salt; shake to coat. Heat olive oil in a skillet over medium heat. Add shrimp and cook until pink and opaque, 2 to 3 minutes. Divide salsa, shrimp, and cabbage evenly to fill tortillas. Squeeze lime juice onto each taco.

Prep time: 25 mins
Cook time: 5 mins
Total time: 30 mins
Yields: 6 servings

Calories: 259.7
Fat: 9.4 g
Saturated fat: 1.5 g
Carbohydrates: 30.1 g
Sugars: 1.7 g
Dietary fiber: 6.8 g
Protein: 16.5 g
Cholesterol: 115 mg
Sodium: 1135.5 mg
Salt and Spice Pork Wrap
Category: world-cuisine
By Phillip D. Humphrey

First this recipe is very easy to make and cooks fairly fast. All it takes is a pork chop, some onion salt, cayenne pepper, a tortilla, cheese, and a touch of salsa, or guacamole.

Ingredients:
1 (5 ounce) boneless pork loin chop
½ tablespoon onion salt
1 teaspoon cayenne pepper
fresh-ground black pepper
1 teaspoon vegetable oil
1 (12 inch) flour tortilla
3 tablespoons salsa or guacamole
½ cup shredded Cheddar cheese

Directions:
Season pork chop with onion salt, cayenne, and pepper. Heat vegetable oil in a skillet over medium heat. Add the pork chop and cook until lightly browned on both sides, about 4 minutes per side. Cut pork chop into 1/4 inch strips, return to the skillet, and cook until no longer pink. Smear the center of the tortilla with salsa or guacamole; sprinkle with Cheddar cheese. Place pork strips on top of the cheese and roll tortilla up into a wrap.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 1 serving

Calories: 798.1
Fat: 39.3 g
Saturated fat: 17.1 g
Carbohydrates: 66.5 g
Sugars: 4.2 g
Dietary fiber: 5.2 g
Protein: 43.9 g
Cholesterol: 107.1 mg
Sodium: 4141.2 mg
Low-fat Cherry Cheese Parfaits


Ingredients:
sour cherries, cornstarch, low calorie sweetener, unflavored gelatin, cold water, low fat cottage cheese, vanilla extract

Directions:
Drain cherries, reserving liquid.
Combine constarch and reserved cherry liquid in a small saucepan.
Cook over medium heat, stirring constantly until very thick.
Remove from heat and add cherries.
Stir in 3 packets of sweetener and almond extract, then set aside.
Soften gelatine in cold water, then cook over low heat until dissolved.
In a food processor, process cottage cheese and vanilla extract until smooth.
Add gelatine and remaining 6 packets of sweetener.
Put a layer of gelatin in each of 8 parfait glasses, then add a layer of cherries.
Repeat layers one more time.
Chill at least 3 hours.
Each serving is one fruit exchange and 1/2 serving protein.
Big Willy's Suicide Burger


Ingredients:
English muffin, bacon, ground beef, mozzarella cheese, French fries, ketchup, mayonnaise, oregano, olive oil, yellow mustard

Directions:
cook the bacon to desired doneness, not too crispy, set aside. Cook fries according to package direction in oven, set aside.
Form the ground beef into a burger, Salt and pepper the burger and cook to desired doneness, medium well. After flipping the burger, top with 1/3 of the shredded mozzarella cheese and cover with lid until slightly melted. When finished top with bacon.
Toast the top half of an English muffin and the bottom half of a hamburger bun on a hot griddle  for 30 seconds. When finished brush, the English muffin with olive oil and top with 3/4 shredded mozzarella cheese, mini pepperoni and sprinkle the oregano over the top, on the bottom hamburger bun, spread with the mayo and mustard.
The build:
Place the french fries on the already mayo and mustard infused bottom hamburger bun.
add the cooked french fries and add the ketchup over the top.
Place the bacon cheeseburger on top of the fries, top sandwich with the English muffin pizza.
place under hot broiler until cheese melts on the pizza.
When ready to gorf, simply flip the the English muffin over and --
bon appetite  --  lol!
Watermelon Strawberry Smoothie


Ingredients:
seedless watermelon, banana

Directions:
Combine watermelon, sorbet, banana (& ice, if using] in a blender & process until smooth.
Pour into 4 glasses & enjoy!
Oatmeal Buttermilk Pancakes


Ingredients:
rolled oats, buttermilk, eggs, salt, baking soda, sugar, whole wheat flour, white flour

Directions:
Put all ingredients in a blender.  Pulse until mixture is smooth., Pour onto hot griddle., Serve with butter and syrup.
Nutty Flapjacks


Ingredients:
margarine, golden syrup, sugar, oats, self-rising flour

Directions:
Mix margarine and syrup together very gently., Mix the dry ingredients pour on the margarine mixture and mix well., Spread evenly in a greased Swiss roll tin and press down firmly., Bake in a moderately hot oven 190c for about 20 minutes., Cut into fingers while warm.
Rebollita ( Italian Cabbage Soup)


Ingredients:
onion, celery, cooked ham, bacon, garlic, fresh thyme, white beans, chicken broth, tomatoes, chili sauce, tomato paste, black pepper, Tabasco sauce

Directions:
Chop bacon into ½” pieces and sauté until almost done.
Add onions, garlic, and celery; cook to soften, about 8 minutes.
Add all to crock pot.
Add remaining ingredients and cook on LOW for 6-8 hours.
Cool and refrigerate overnight for best flavor.
To serve: Reheat; and place slices of bread in bottom of soup bowls and ladle hot Ribollita over bread.
Chocolate Rasberry Frozen Cheesecake


Ingredients:
prepared graham cracker crust, skim milk, fat-free cottage cheese, fat free sugar-free instant chocolate fudge pudding mix, raspberries

Directions:
Mix milk, cottage cheese and fruit spread in a blender until smooth.
Add pudding mix and blend until smooth.
Pour pudding mixture into large bowl and slowly stir in whipped topping.
Pour into pie crust.
Freeze a minimum of 6 hours, until firm.
Remove cheesecake from freezer 15 minutes before serving. Let stand at room temperature to soften slightly.
Top with raspberries and whipped cream.
Sourdough Pancakes #5


Ingredients:
eggs, sweet milk, unbleached flour, baking soda, baking powder, salt, sugar

Directions:
Beat eggs., Add milk and starter., Sift together the flour, soda, baking powder, salt, and sugar., Mix together., Drop onto hot griddle by large spoonsful., NOTE:, If ungreased griddle is used add 1/4 c Melted Fat to the above recipe., Bacon fat give a great taste.
Chocolate Fudge Muffins


Ingredients:
plain flour, caster sugar, light brown sugar, baking powder, bicarbonate of soda, salt, eggs, sour cream, vanilla essence, butter, water, dark chocolate, unsalted butter, icing sugar, vanilla essence

Directions:
Preheat oven to 180C and line 12 cup muffin tin with papers.
In a large bowl sift together the flour, sugars, cocoa, baking powder, bicarbonate and salt.
In another bowl whisk together the eggs, sour cream and vanilla until blended.
In a third bowl, using a hand mixer, beat together the melted butter and oil until just blended then beat in the water (yes this really works].
Add the dry ingredients to the oil mixture all at once and mix on low speed.
Add the egg mixture and beat until everything is blended well.
Fill each muffin cup 3/4 full and bake in the oven for 20-25 minutes or until a skewer comes out clean.
Cool on wire rack while making icing.
-- To make the icing --
Melt the chocolate in the microwave (2-3 mins on medium] and let in cool slightly.
In a large bowl beat the butter until it is soft and creamy and then add the sifted icing sugar and beat again until everything is light and fluffy.
Gently add the vanilla and chocolate and beat until smooth.
Ice the cupcakes with a spatula or piping bag.
Green and Red Tomato Rice


Ingredients:
olive oil, green tomato, tomatoes, onion, garlic, converted rice

Directions:
Add oil to a medium size sauce pan., Add chopped vegetables and saute over medium heat until tender., Add 2 1/2 cups water, salt and pepper, cover and bring to a boil., Add rice, stir and cover., Reduce heat and simmer 15 minutes., Remove pan from heat and let sit until liquid is absorbed and rice is fluffy.
Vegan Mayo


Ingredients:
soymilk, cider vinegar, dry mustard, sea salt, fresh ground black pepper

Directions:
place the soy milk in a blender, and with the belnder still running, slowly drizzle in the oil.
Continue adding the oil until it is all absorbed.
Transfer to a large bowl, and whisk in the vinegar, mustard, agave nectar, hot sauce, salt and pepper to taste.
the mayo will keep in the refrigerator, covered, for up to a week.
Cinnamon Swirl Bread


Ingredients:
flour, dry yeast, salt, sugar, hot water, cinnamon

Directions:
Combined 1 1/2 cups of flour, undissolved yeast, 1 1/2 TBS sugar, and salt.  Stir well.
Stir in 3 TBS of soft Margarine.
Add hot water all at once.
Beat for 2 minutes. (If using an electric mixer remember to scrape sides of bowl occasionally].
Add 1 cup of flour.
Beat (at high speeds for mixer] until think and elasti[about 1 minute].
Add enough flour(about 1 cup] to make a soft dough. (You will need a dough hook if you're using an electric mixer.
Knead until elastic and smooth (about 5 minutes].
Let rest of 5 minutes.
Roll out to 1/2 inch think and as wide as your loaf pan.
Spread 1/2 TBS margarine.
Sprinkle evenly with 1 TBS sugar and Cinnamon.
Roll to shape into a loaf.  Place in a greased loaf pan seam down.
Brush top of loaf with oil (or melted margarine] and sprinkle lightly with cinnamon.
Refrigerate for at least 2 hours (can stay in fridge for as long as 48 hours].
After removing loaf from fridge let rest for 20 minutes.
Bake at 375 for 40 minutes.
Let cool slightly on a wire rock.
Vegetarian Mushroom Soup


Ingredients:
olive oil, onion, garlic cloves, dried thyme, salt, pepper, potato, all-purpose flour

Directions:
In saucepan, heat oil over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened about 5 minutes. Add mushrooms and potato; cook over medium high heat until no liquid remains and mushrooms are tender, around 10 minutes.
Stir in flour cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened about 10 minutes.
Warm Greek Sandwiches


Ingredients:
feta cheese, French baguette, olive oil, minced garlic cloves, tomatoes, fresh basil leaves

Directions:
Preheat barbecue and lightly oil grill.
Thinly slice cheese.
Slice baguette in half horizontally. Then slice each half into 4 pieces.
Stir oil with garlic.
Lightly brush bread with oil mixture. Grill, cut-side down, until toasted, about 2 to 3 minutes.
Turn bread and top with feta. Grill 2 to 3 minutes, until grill marks start to appear on baguette and feta begins to soften. Place on serving plates. Cover with tomato slices and basil leaves. Then drizzle with any remaining garlic-and-oil mixture and add a grinding of fresh pepper.
Serve right away.
Apricot Cookie Ice Cream Sandwiches


Ingredients:
all-purpose flour, baking powder, unsalted butter, sour cream, cream cheese, egg, ice cream

Directions:
In a medium bowl, combine flour, Lipton and baking powder. Cut in butter and sour cream or cream cheese (your choice] until mixture resembles coarse crumbs.  In a small bowl, whisk the egg with preserves: mix well.
Drop by rounded tablespoon 1 inches apart onto greased baking sheet. Bake at 350 degrees F for 10-15 minutes or until golden brown.
Remove to wire racks to cool completely.
Spread 1-inch layer of the softened ice cream onto a cookie, top with a second cookie, wrap in parchment paper and freeze immediately. Repeat with the remaining cookies. Yumm!
Raspberry Quark Bars


Ingredients:
all-purpose flour, powdered sugar, baking powder, margarine, raspberries

Directions:
1. Preheat oven to 180°C., 2. Mix together first five ingredients and knead into dough., 3. In another bowl, beat the quark, eggs, milk and sugar., 4. Press half of the dough into a pan and pour the quark over the dough., 7. Spread the raspberries equally., 8. Sprinkle with the remaining half of the dough., 9. Bake for 20-30 minutes until lightly browned.
Thai-Style Baked Spring Rolls With Mushrooms and Chicken


Ingredients:
phyllo pastry, ground chicken, mushrooms, carrot, garlic, olive oil, salt, canola oil

Directions:
Add a splash of olive oil to a heavy-base fry pan on medium-high heat. Add chicken, salt, mushrooms, carrot, ginger and garlic. Sauté until chicken takes on colour and mushrooms sweat down. Then add sesame oil. Remove from heat and set aside to cool.
Lay out single rectangular pieces of phyllo pastry. Brush one half with canola or vegetable oil. Fold over pastry to create a two-layered square piece. Place 2 to 3 tablespoons of mixture into the corner and roll pastry up like a burrito. Paint a dab of oil on remaining corner to seal spring roll.
Lay spring rolls on a parchment lined baking tray Brush rolls lightly with oil and bake at 400°F for 10 to 15 minutes or until golden. Remove and serve with a store-bought sweet chili sauce.
Nutty Baked Caramel Corn


Ingredients:
butter, brown sugar, dark corn syrup, salt, baking soda, vanilla

Directions:
Preheat oven to 250 degrees.
Place popped popcorn into a large 4" deep buttered baking pan and place it in the oven to keep warm.
In a large saucepan, melt the butter over low heat.
Stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 5 minutes.
Remove from the heat and quickly stir in the soda & vanilla.
Remove popcorn from the oven.
Slowly pour syrup mixture over popcorn and add nut mix, mixing well.
Butter a 15.5"x10.5"x1" baking pan.
Turn all into the pan.
Bake at 250 degrees for 1 hour, stirring every 15 minutes.
Remove from oven & cool completely.
Break or cut apart.
Store in tightly covered container.
Red Lentil Soup


Ingredients:
onions, lemon pepper, italian tomato, red lentils, chives

Directions:
Heat the oil in a saucepan and saute the onions over low heat for 10 minutes.
Add the tomatoes and lemon pepper to taste, and cook for a further 10 minutes.
Add the lentils and chicken stock, bring slowly to the boil and simmer for 1 and a half hours.
Tastes great served with crusty bread.
Citrusfruity Chicken Salad


Ingredients:
chicken breasts, pineapple tidbits, mandarin orange sections, celery, red onion, walnuts, pecans, mayonnaise, light sour cream, salt, pepper, dill weed

Directions:
In a large mixing bowl, combine chicken, drained pineapple, drained oranges, celery, onion, and nuts.
In a seperate small bowl, mix together mayo, sour cream, salt, pepper, and dill weed and blend well.  Pour this mixture over salad mixture and toss to coat evenly.
Serve on bed of lettuce or in pita pockets.
Individual Chocolate Lava Cakes


Ingredients:
eggs, granulated sugar, bittersweet chocolate, butter, cake flour, powdered sugar

Directions:
Heat oven to 425*F.
Set up a double boiler (a saucepan filled half way with water and a larger metal bowl or glass bowl that snugly fits on top of the saucepan. Be sure water is not touching the bottom of the bowl]. Heat the water to a simmer. Place the butter and bittersweet chocolate in the metal or glass bowl. Melt the butter and chocolate. Stir continuously to combine and set aside to cool a bit.
With an electric mixer with a whisk attachment, whip the eggs and sugar to ribbon stage (you can do this by hand too with a wire whisk]. Slowly add the chocolate and butter mixture to the egg mixture and combine.
Add the cake flour and combine.
Pour into 8 well greased 4 oz tins that have a smaller bottom than the top rim. (Use and smear soft butter, all over the bottom and sides. It is VERY important to make sure that all areas are covered completely with butter]. Fill to just below the rim. It is recommended to chill them at least 1 hour if planning to make them immediately. (But at this point, you can put the tins in the fridge for a week before baking].
Bake in a 425*F degree oven for 8 minutes +/-, checking to see if the outer edge has set (and has risen a little bit above the rim] and the middle is still squishy. You do not want to over bake these cakes.
Let the cakes set up for about 2 minutes and then un-mold onto a plate. Be careful not to rip the outer cake when turning over and placing on plates. Sprinkle with powdered sugar if desired. Serve immediately with vanilla ice cream, whipped cream or serve plain. YUM!