xiaoxl/recipe_data huggingface dataset:
Apple Butter Spice Cake


Ingredients:
butter, apple butter, brown sugar, canola oil, raisins, buttermilk, egg, vanilla extract, flour, cinnamon, ground ginger, ground allspice, baking powder, baking soda, salt, icing sugar, butter, vanilla extract, hot water

Directions:
Combine flour, spices, baking powder, baking soda and salt. Set aside.
Combine butter, apple butter, sugar and oil in large mixing bowl. Stir until smooth.
Add in the raisins, buttermilk, egg and vanilla extract. Mix until well combined.
Add the dry ingredients and stir until just combined.
Pour into a lightly sprayed or greased 9 x 13 inch baking pan and level the batter.
Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted in the middle comes out clean.
Cool on rack 25 minutes or until just warm.
Combine glaze ingredients and whisk until smooth. Drizzle over warm cake or spread thinly and then let cake cool completely.
Maryland Crab Cakes by HeathersArk


Ingredients:
lump crabmeat, scallions, unsalted butter, mayonnaise, Dijon mustard, lemon

Directions:
Process saltines in food processor until finely ground, about 25 seconds.
Dry crab meat well with paper towels.
Using rubber spatula, gently combine crab meat, scallions, melted butter, mayonnaise, egg yolks, mustard, hot sauce, Old Bay and 4 T of saltine crumbs in large bowl.
Divide mixture into 4 equal portions and shape into tight, mounded cakes.  Press ONE side of each cake into remaining saltine cracker crumbs.  Transfer cakes, crumb side DOWN, to large plate and refrigerate, covered.  For at least 1 hour or up to 8 hours.
Adjust oven rack 8 inches from broiler. Grease cookie sheet with softened butter.
Transfer crab cakes to cookie sheet, crumb side DOWN.
Broil crab cakes until golden, 12-15 minutes.  No need to turn.  Greasing the cookie sheet and having cracker crumbs on bottom of cakes allows bottom to cook and crisp up as well.
Serve with lemon wedges.
Hot Mushroom Turnovers


Ingredients:
cream cheese, butter, flour, butter, flour, mushroom, onion, salt, thyme leaves, black pepper, sour cream, egg

Directions:
Using an electric mixer, mix cream cheese, 1/2 c butter and flour until a soft dough forms.
Wrap dough in plastic wrap and chill for 1 hour.
Saute mushrooms and onions in 3 tbsp butter until tender.
Mix in salt, thyme, pepper and 2 tbsp flour.
Remove from heat, stir in sour cream and then chill.
On floured surface, roll half of dough very thinly in a large circle and cut into twenty 2 3/4" circles.
Add scraps back into other half of dough.
For each of the circles: place a teaspoonful of mushroom mixture then brush half of the edge with egg, and fold the other half over filling.
Press the edges together with a fork and prick the top to let out any steam.
Repeat with the remaining dough and ingredients.
Preheat oven to 450 degrees F.
Brush tops lightly with remaining beaten egg.
Bake turnovers for 12 minutes or until golden.
Soft Ginger Cookies (Biscuits)


Ingredients:
flour, baking powder, butter, sugar, ginger, ginger, milk, egg

Directions:
Preheat oven to 390 F (or 200 C].
In a bowl, combine flour and baking powder.
Cut butter into flour and mix by hand until you get coarse crumbs.
Mix in sugar, ginger and ground ginger.
In another bowl stir together milk and egg, then pour milk-egg mixture over the dough and knead until dough is smooth.
Put little heaps of dough by the teaspoon onto greased or paper lined cookie sheet.
Bake at 390 F for 10-15 minutes.
Let cool on a wire rack.
Apple Nut Cake


Ingredients:
flour, sugar, baking soda, apples, walnuts, butter, eggs, cinnamon, nutmeg, salt

Directions:
Preheat oven to 325 degrees., Grease a 9x13 baking pan., Sift dry ingredients into a bowl., Add remaining ingredients and beat just until combined., Batter will be thick., Spread evenly in pan., Bake one hour or until tests done.
Thai-Dipped Beef Tri Tip
Category: world-cuisine
By Chef John

I enjoy beef satay way more than I do skewering small pieces of beef. Besides, I've never made satay, and not stuck a bamboo skewer into my finger at some point in the process. Not only did this involve less labor, but you can cook this in any number of ways.

Ingredients:
6 cloves garlic, crushed
⅓ cup chopped lemon grass
3 tablespoons grated fresh ginger root
2 tablespoons grated onion
⅓ cup fish sauce
¼ cup seasoned rice vinegar
3 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
2 teaspoons ground turmeric
½ teaspoon cayenne pepper
⅓ cup packed brown sugar
2 tablespoons vegetable oil
1 (2 1/2 pound) trimmed beef tri tip roast

Directions:
Place garlic, lemon grass (bruised and chopped--see note), grated gingerroot, grated onion, fish sauce, rice vinegar, soy sauce, coriander, cumin, turmeric, cayenne pepper, brown sugar, and vegetable oil in a large mixing bowl. Whisk until ingredients are thoroughly mixed. Transfer tri tip roast to marinade. Poke both sides of the roast numerous times with the tines of a fork to get the marinade into the roast. Cover with plastic wrap. Refrigerate 2 to 12 hours. During the marinade time, remove the meat from the fridge occasionally to turn and poke some more with a fork. Transfer roast to a paper-towel-lined tray to drain briefly. Reserve marinade. Preheat covered grill to 325 degrees F (165 degrees C). Lightly oil the grate. Cook roast covered, over indirect heat, basting with marinade and turning occasionally. Cook about 35 to 45 minutes, depending on how hot your grill is.  An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board and let rest at least 20 minutes before slicing. Place any remaining marinade in a saucepan; bring to a boil. Simmer for 1 or 2 minutes. You can use this as a serving sauce.

Prep time: 15 mins
Cook time: 35 mins
Total time: 3 hrs 10 mins
Yields: 8 servings

Calories: 361.7
Fat: 15.5 g
Saturated fat: 4.8 g
Carbohydrates: 14.9 g
Sugars: 11.1 g
Dietary fiber: 0.9 g
Protein: 39.4 g
Cholesterol: 131.7 mg
Sodium: 1280.5 mg
Elegant Pork Loin Roast
Category: main-dish
By JESHENBA

This recipe came from my mom. It takes little time since it requires basting, but the end result is worth it.  Makes a truly elegant meal served with mashed red potatoes and a green vegetable.

Ingredients:
1 (4 pound) boneless pork loin roast
¼ cup Dijon mustard
2 tablespoons packed brown sugar
1 ½ cups apple juice, divided
1 cup pitted prunes
1 cup dried apricots
¾ cup red wine
¼ cup packed brown sugar
⅛ teaspoon ground cloves
2 teaspoons cornstarch

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Place the roast in a shallow roasting pan. Mix together the mustard and 2 tablespoons of brown sugar; spread over the roast. Roast for 3 hours in the preheated oven, basting with 1/4 cup of apple juice every 30 minutes. Roast is done when the internal temperature reads 145 degrees F (63 degrees C). During the last hour the roast is cooking, combine the prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup of the juices from the roasting pan, and cloves in a saucepan over medium heat. Bring to a boil, then cover and simmer for 15 minutes. Spoon the fruit around the roast in the roasting pan during the last 30 minutes of cooking. When the roast is done, place it onto a serving platter and spoon the fruit around it. Remove 1/4 cup of the drippings from the roasting pan, and mix with the cornstarch. Stir into the pan of drippings, and cook over medium-high heat, stirring gently until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl. Slice the roast, and pass the sauce for guests to serve themselves.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 8 servings

Calories: 370.5
Fat: 9 g
Saturated fat: 2.8 g
Carbohydrates: 41.8 g
Sugars: 33 g
Dietary fiber: 2.8 g
Protein: 27.4 g
Cholesterol: 79.4 mg
Sodium: 240.9 mg
Berry and Coconut Muffins


Ingredients:
plain flour, baking powder, cinnamon, coconut, frozen mixed berries, maple syrup, buttermilk, olive oil, eggs, vanilla bean paste

Directions:
Preheat oven to 170° and line a 12 cup muffin tin with muffin liners., In a large bowl add flour, baking powder and cinnamon. Mix with a whisk., Add in coconut and berries and stir with a spatula., Make a well and add in the rest of the ingredients., Stir to combine. Do not over mix., Separate mixture evenly into muffin tin., Put in the oven for approximately 25 minutes., Once cooked, take muffins out of tin and cool on wire rack.
Betty's Famous Cinnamon Rolls
Category: bread
By modifiedgirl

Absolutely the best cinnamon rolls, ever. So good, you can't NOT make them, let alone, stop eating them. A little hard work but totally worth it in the end. Substitute walnuts or raisins for pecans if you desire. Very good right out of the oven, or right out of the fridge, place a pat of butter on top and microwave for 20 seconds!

Ingredients:
1 ½ cups white sugar
3 tablespoons ground cinnamon
2 cups pecan halves  (Optional)
4 ½ teaspoons active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
1 cup warm milk
⅔ cup white sugar
⅔ cup butter, melted
2 teaspoons salt
2  eggs
8 cups all-purpose flour, divided
1 cup butter, melted, divided
⅓ cup white sugar
4 cups confectioners' sugar
⅔ cup butter, melted
2 teaspoons vanilla extract
1 teaspoon maple-flavored extract  (Optional)

Directions:
Mix 1 1/2 cup white sugar, cinnamon, and pecans together in a bowl; set aside to be used as filling later. Whisk yeast and warm water together in a separate bowl; sprinkle with 1 teaspoon white sugar. Continue whisking until well incorporated. Set aside until yeast softens and begins to form a creamy foam, 10 to 20 minutes. Place warm milk, 2/3 cup white sugar, 2/3 cup melted butter, salt, eggs, and yeast mixture in a stand mixer; mix until all ingredients are incorporated. Add 4 cups flour; mix on medium until completely smooth, about 5 minutes. Transfer dough to a large bowl; knead the remaining 4 cups flour into dough with hands until dough is slightly stiff and sticky, 10 minutes. Transfer dough to a large greased bowl; cover bowl with plastic wrap. Let dough rise in a warm place until doubled in size, about 1 1/2 hours. Remove plastic wrap from bowl and punch down dough. Set dough aside to rest for 5 minutes. Roll dough out onto a well-floured surface, forming a 15x20-inch rectangle. Brush entire rectangle of dough with 1/2 cup melted butter; sprinkle with cinnamon-sugar filling. Tightly roll up dough, starting from a long end and pinch edges together to seal. Cut dough, using dental floss, into 15 to 20 slices. Grease a 9x13-inch casserole dish with 1/2 cup melted butter; sprinkle with 1/3 cup white sugar. Arrange cinnamon rolls close together in the prepared casserole dish. Allow to rise in a warm place for 45 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, 25 to 30 minutes. Beat confectioners' sugar, 2/3 cup melted butter, vanilla extract, and maple extract together in a bowl until smooth. Drizzle over warm cinnamon rolls.

Prep time: 45 mins
Cook time: 25 mins
Total time: 3 hrs 35 mins
Yields: dozen rolls

Calories: 735.4
Fat: 34 g
Saturated fat: 16.3 g
Carbohydrates: 101.7 g
Sugars: 56.5 g
Dietary fiber: 3.5 g
Protein: 8.7 g
Cholesterol: 85 mg
Sodium: 443.7 mg
Best Ever Spaghetti Sauce


Ingredients:
Italian sausage, onion, tomato paste, tomato sauce, water, garlic, bay leaves, sugar, dried basil, dried oregano, fresh parsley, salt

Directions:
Brown the sausage with the onion and drain., Add the rest of the ingredients and simmer, partly covered, for 2 hours., Simmering can be done in a crockpot, if desired., This makes alot of sauce and can be frozen beautifully.
Out of Desperation... Flour Tortillas


Ingredients:
all-purpose flour, table salt, baking powder, margarine, warm water

Directions:
In a medium bowl, thoroughly combine ONLY 1 cup of flour with the salt and baking powder.
Crumble in the margarine and mix well with your fingers, breaking up any large clumps.
Add in the warm water (starting with the lower amount and add more as needed] and combine well. Do this for about 2 minutes until you have a nice ball of dough. Put the ball into the bowl and loosely cover with a damp paper towel. Place in refrigerator for 15 minutes.
Lightly sprinkle some of the remaining 1/3 cup flour onto a cutting board. Use some of the flour to coat a rolling pin.
Divide and roll the dough into approx 1" size balls (I got 7 total].
One at a time, place each ball onto the floured board. Begin to roll the dough ball into a very thin disc. (I would say about 6" diameter or so, but none of mine came out round. I had some pretty bizarre shapes]. Place each flattened ball onto a plate and cover with the damp paper towel.
Heat a large, non-stick skillet over a medium-low flame. DRY fry (no oil] one tortilla at a time. As each one gets lightly browned on both sides (about 2 minutes per side], remove to a clean plate and cover with a damp paper towel. Repeat until all the tortillas are fried up.
Serve and enjoy (I hope].
Banh Mi Breakfast Bialy


Ingredients:
carrot, granulated sugar, salt, granulated sugar, white vinegar, red onion, canola oil, eggs, English cucumber, fresh cilantro

Directions:
Make Pickles: Place carrot in bowl; sprinkle with 2 tsp (10 mL] sugar and the salt. Massage with hands for 1 minute or until carrot bends without breaking. Place in colander; rinse and drain, pressing out excess water. In separate bowl, stir 1/4 cup (50 mL] sugar with 1/2 cup (125 mL] warm water until dissolved. Stir in vinegar. Add carrot, onion and jalapeño; submerge in liquid. Cover and let stand for 1 hour at room temperature to pickle or refrigerate for up to 2 weeks.
Toast bialys, leaving whole. Top evenly with ham.
Heat half of oil in large frying pan over medium heat. Crack 3 eggs into pan; cook sunny side up for 3 minutes or until whites are set. Place one egg on each bialy. Repeat with remaining oil and eggs.
Stir together cucumber and 3/4 cup (175 mL] of the drained pickled vegetables in bowl; divide among bialys. Top with cilantro.
Frosted Ginger Cookies


Ingredients:
granulated sugar, sugar, butter, egg, molasses, flour, baking soda, ground ginger, cinnamon, salt, ground cloves, ground nutmeg, powdered sugar, lemon juice

Directions:
Preheat oven to 350. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes. Mix in egg and molasses and blend well.
In medium bowl, stir together flour, baking soda, salt and spices. Add butter to mixture and blend well.
Fill a shallow bowl with granulated sugar. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes. Transfer to cooling racks.
Meanwhile, make glaze: Combine powdered sugar with 1 tbsp water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies and cool until glaze hardens.
Yeast Waffles


Ingredients:
milk, butter, unbleached all-purpose flour, sugar, salt, instant yeast, eggs, vanilla extract

Directions:
Heat butter and milk together in a small pan until butter is melted (about 3 to 5 minutes].
Cool milk mixture until it is warm to the touch.
In a separate bowl, whisk flour, sugar, salt and yeast together.
Gradually add warm milk mixture to flour mixture and whisk until smooth.
In a separate small bowl, whisk eggs and vanilla; then add to the butter/flour mix.
Scrape down the sides of the bowl and then refrigerate for 12 to 24 hours.
When you are ready to make the waffles, preheat the waffle iron.
Once the iron is hot, remove the waffle mix from the fridge (batter will be doubled in size and foamy].
Whisk batter until smooth- it will deflate.
Spoon 1/2 cup onto hot waffle iron and cook until waffles are crisp.
Serve immediately or keep warm in a low temperature oven.
Ham, Pea and Parmesan Risotto


Ingredients:
butter, onions, onion, pancetta, arborio rice, white wine, fresh peas, parmesan cheese, lemon zest

Directions:
1. Sautee onion in butter until translucent but not brown.
2. Add pancetta if uncooked halfway through onion cooking (if using cooked ham or pancetta, you will add near the end].
3. After pancetta is cooked, add rice and stir constantly until it soaks up the butter and pancetta drippings (about 30 seconds].
4. Add white wine and let rice absorb until only a small amount of liquid is left.
5. Add chicken stock about 100-200 ml at a time. Give the rice a stir and wait for it to absorb almost all the liquid before adding more. Keep stock warm if possible.
6. As you add the last batch of chicken stock, add peas and let them heat in the liquid as it cooks off. If you are using cooked ham, add it now too.
7. Once rice has absorbed all the liquid, add parmesan cheese and fold inches I like to add enough cheese that when you stir it, you can see the melted cheese stretch between the rice.
8. Finish with lemon zest and stir in gently.
9. Serve with crusty bread and salad.
MeMe's Pasta Fagioli
Category: soups-stews-and-chili
By Karyn Osborne

White cannellini beans, ditalini pasta with vegetables, lean hamburger, and herbs are simmered in vegetable juice and chicken broth. It is like an Italian chili like Olive Garden®'s Pasta Fagioli and even better the second day.

Ingredients:
1 pound lean ground beef
1 tablespoon olive oil
1  carrot, diced
1 stalk celery, diced
1 thin slice onion, diced
1 teaspoon minced garlic
1 (32 ounce) bottle tomato-vegetable juice cocktail (such as V8®)
1 (14 ounce) can chicken broth
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon dried oregano
freshly ground black pepper to taste
1 ½ cups ditalini pasta
1 (15 ounce) can cannellini beans, drained and rinsed

Directions:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Heat olive oil in a large saucepan over medium-high heat; saute carrot, celery, and onion until softened, 5 to 10 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir vegetable juice cocktail, chicken broth, parsley, basil, oregano, and black pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup for 20 minutes. Bring a large pot of lightly salted water to a boil. Cook ditalini pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Stir cannellini beans and ground beef into soup; cook and stir until soup is heated through, about 10 minutes. Spoon about 1/3 cup pasta into each serving bowl; ladle soup over pasta.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yields: 8 servings

Calories: 298.8
Fat: 10.1 g
Saturated fat: 3.4 g
Carbohydrates: 33.2 g
Sugars: 4.7 g
Dietary fiber: 4.7 g
Protein: 17.9 g
Cholesterol: 35.5 mg
Sodium: 566 mg
Roxstarbakes Cut out Sugar Cookies With Chocolate Chips


Ingredients:
all-purpose flour, baking powder, salt, unsalted butter, powdered sugar, egg, milk

Directions:
Preheat oven to 375 degrees F.
Sift dry ingredients and set aside.
Beat butter and sugar until light in color.
Add egg, milk and vanilla until just combined.
Gradually add flour on low speed and then beat until dough becomes a ball.
Now add chocolate chips until just combined/.
Divide the dough into 2, wrap, and refrigerate dough for 2 hours to overnight.
Role to ¼ inch thick. Make sure the dough isn’t sticking to the surface.
Bake 7 minutes rotating half way.
Tip: To get the best results when cutting, place cold baking sheet on top for 5-10 minutes.
Tip: If you have left overs from your project, you can store in a zip lock for a week.
Tip: If you're looking for a really tasty plain sugar cookie recipe - you can omit the chocolate chips.
Chocolate Mocha Frosting


Ingredients:
butter, vanilla, powdered sugar

Directions:
Let butter soften., Beat all ingredients together.
Baked Cod With Crunchy Lemon-Herb Topping


Ingredients:
herbs, mayonnaise, garlic cloves, lemon zest, lemon juice, cod fish fillets, lemon wedge

Directions:
Adjust an oven rack to the middle position and preheat the oven to 450°F
Lightly grease a rimmed baking sheet with nonstick cooking spray; set aside.
In a medium bowl, combine the cracker crumbs and 1 tablespoon of the parsley, dill or basil; Set aside.
In a separate small bowl, combine the remaining 1 tablespoon parsley, dill or basil with the mayonnaise, garlic, and lemon zest and juice; Set aside.
Season the fish fillets with salt and pepper to taste.
Place on the baking sheet, spacing the pieces about ½ inch apart.
Brush the tops and sides of the fish with the mayonnaise mixture, then press the cracker crumbs into the mayonnaise.
Bake for 8 to 15 minutes, or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife.
If the cracker crumbs brown before the fish is cooked, cover the fish with aluminum foil.
Serve hot with the lemon wedges.
Tony Chachere's Cajun Spice Mix Copycat - No Salt


Ingredients:
cornstarch, paprika, cayenne pepper, ancho chili, arbol chile, ground black pepper, ground celery seed, ground mustard, ground sage, ground oregano, garlic powder, onion powder

Directions:
Mix ingredients. Store in a covered shaker.
This is appropriate for adding cajun spices to dishes or recipes that are already salty enough.
It's also appropriate for people who are trying to reduce their sodium intake. Tony Chachere's sells a no-salt version, but it uses a salt substitute. Not everyone likes the taste of the substitute and (ironically] some common blood-pressure medicines should not be taken along with salt substitutes.
Without the bulk of the salt, the remaining spices are stronger than in the original. Start with about 1/2 of the amount you might normally use.
(*] The 3 starred peppers have been used for roundness of flavor. They are generally available at grocery stores, but may be in a specialty mexican spice section. Any or all of them can be replaced with an equivalent amount of cayenne.
Oven-Fried Beef Chimichangas


Ingredients:
lean ground beef, onion, garlic cloves, salt, tomato sauce, chili powder, cumin, flour tortillas, butter, tomato sauce, salsa, chili powder

Directions:
Preheat oven to 350 degrees.
Brown beef in large skillet; drain, if necessary.
Add onions, garlic and salt, and cook until onions are soft.
Stir in refried beans and spices.  Remove from heat.
Scoop 1/3 cup of meat filling a little off center on the tortilla.
Fold up edge closest to you over the filling.
Fold in each side and roll all the way.
Place on cookie sheet and repeat with all the tortillas.
Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
Bake at 350 degrees for 25 to 30 minutes until golden brown.
While the chimichangas are baking, heat the sauce ingredients in a small sauce pan.  Keep warm.
Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
These can be frozen before baking and kept in a zip top bag.  To reheat, let thaw in refrigerator overnight and bake as usual.
Søtsuppe – Scandinavian Sweet Soup


Ingredients:
water, raisins, pearl tapioca, cinnamon stick, star anise

Directions:
Bring water to a steady boil in a large pot.
Stir in dried fruit, pearl tapioca, cinnamon stick, and star anise, reduce heat to medium, and cook at a low simmer for 25 minutes.
Stir in fruit juice and heat for 5 minutes.
Remove cinnamon and star anise.
Serve hot or cold (chill, covered, in refrigerator for several hours].
Garnish with little homemade cookie cutouts, if desired.
Charming Chocolate Cupcakes


Ingredients:
molasses, soymilk, chocolate, carob chips, vanilla extract, cornstarch, flour, baking soda

Directions:
Preheat oven to 375 degrees F.
In a small saucepan, whisk together the molasses, 1/2 cup of the milk, and the chips.
Cook on medium heat until chips have melted, stirring constantly with a spoon.
Add the oil, vanilla, cornstarch, and stir well until mixed.
Remove from heat and set aside.
In a medium bowl, sift the flour and baking soda together.
Add the remaining milk and the chocolate mixture and stir.
Spoon into cupcake paper liners and bake for 15-20 minutes.
Test with a knife to see if done.
Once cooled, you can frost with icing.