xiaoxl/recipe_data huggingface dataset:
Healthy Blueberry Rock Cakes


Ingredients:
egg, Splenda granular, skim milk, canola oil, whole wheat flour, rolled oats, poppy seeds, baking powder, lemon zest, cinnamon, salt

Directions:
Preheat oven to 375.
Line a baking sheet with parchment paper.
In a large bowl, whisk together egg, splenda, milk and oil.
In another bowl, mix together flour, oats, wheat bran, poppy seeds, baking powder, lemon zest, cinnamon and salt.
Stir egg mixture into flour mixture just until combined.
Gently stir in blueberries.
Drop batter in 8 mounds onto prepared baking sheet.
Bake until firm and golden brown, 15 to 20 minutes.
Remove to rack and let cool.
Peppermint Mocha Cupcakes
Category: uncategorized
By Kim

Intense chocolate cupcakes with a hint of peppermint and coffee. I like them frosted with a simple whipped cream (consisting of heavy cream, powdered sugar, and vanilla), but they'd be delicious with a white chocolate or vanilla buttercream as well!

Ingredients:
3 tablespoons instant espresso powder
1 tablespoon hot water
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons unsalted butter, softened
½ cup firmly packed dark brown sugar
¼ cup white sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1 teaspoon peppermint extract
½ cup strongly brewed coffee, cooled to room temperature
½ cup buttermilk, at room temperature
½ cup semisweet chocolate chips (such as Ghiradelli® 60% Cacao)

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners. Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside. Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined. Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips. Spoon batter into the prepared cups, filling each line just over 1/2 full. Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Prep time: 25 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 24 cupcakes

Calories: 103
Fat: 4.5 g
Saturated fat: 2.7 g
Carbohydrates: 15.3 g
Sugars: 8.8 g
Dietary fiber: 1 g
Protein: 1.7 g
Cholesterol: 15.6 mg
Sodium: 152.6 mg
Cranberry Sauce Muffins (Gluten Free)


Ingredients:
flour, flour, old fashioned oats, brown sugar, baking powder, baking soda, salt, orange zest, ground cinnamon, whole berry cranberry sauce, yogurt, coconut oil, eggs

Directions:
In a large bowl combine the flours, oats, brown sugar, baking powder, salt, orange zest and cinnamon.  Whisk together to thoroughly combine.
In a medium bowl combine the whole berry cranberry sauce, yogurt, coconut oil, eggs and orange extract.
Make a well in the center of dry ingredients and add the wet ingredients.  Stir to combine with a rubber spatula.  Cover bowl and allow to rest for 15 to 20 minutes.
Preheat oven to 400 degrees.  Prepare a 12 cup muffin tin by lining with muffin liners and lightly spraying with a gluten free non-stick cooking spray.  Using a well rounded 1/3 cup scoop, divide the batter and scoop into prepared tin.  Bake for 25 to 30 minutes until lightly browned and cooked through.  Gluten free baking requires a slightly longer cook time.
Creamy Garlic Dip
Category: appetizers-and-snacks
By J

Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled.

Ingredients:
¾ cup sour cream
¼ cup mayonnaise
½ tablespoon garlic powder
½ teaspoon crushed red pepper
½ tablespoon dried parsley

Directions:
In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 49
Fat: 5 g
Saturated fat: 1.8 g
Carbohydrates: 0.8 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 0.4 g
Cholesterol: 6.1 mg
Sodium: 25.5 mg
Spinach, Avocado & Mango Salad


Ingredients:
radicchio, red radishes, mango, avocado, orange, juice of, hazelnut oil, Dijon mustard, salt, black peppercorns

Directions:
Wash, pick over and dry the spinach.
Wash, dry and tear up the radicchio.
Wash and slice the radishes.
Peel and slice the mango and avocado.
(Actually it is easiest to cut the avocado in half, remove the pit, and lift out'slices' with a flattish spoon.] Mix the spinach, radicchio, sliced radishes, peeled and sliced avocado, and peeled and sliced mango.
Whisk together, or shake in a jar, the orange juice, mustard, salt, pepper and oil.
Toss gently into the salad.
Banana Cream Pie(Cook's Country)


Ingredients:
bananas, unsalted butter, half-and-half, granulated sugar, salt, cornstarch, vanilla extract, heavy cream, confectioners' sugar

Directions:
1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees], 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
7. Using stand mixer fitted with whisk, heavy cream, confectioners’ sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
Creamy Lemon Pasta W/ Chicken


Ingredients:
boneless skinless chicken breasts, garlic powder, ground black pepper, chicken broth, fresh lemon juice, rotelle pasta, heavy cream, lemon zest

Directions:
Preheat oven to 350 degrees.
Place chicken in a lightly greased baking dish.
Zest your lemons and set aside for later.
Squeeze lemon over both sides of chicken and season with 1½ tsp of garlic powder and 3/4 tsp of pepper.
Bake chicken for about 30min or until juice runs clear.
Meanwhile in a large saucepan, season the chicken broth with remaining garlic and pepper.
Bring to a boil and add lemon juice and pasta.
Cook over medium heat, stirring occasionally until most of liquid is absorbed about 25 minute.
Cut or shred chicken and stir into cooked pasta.
Add the cream and lemon zest.
Cook stirring over low heat for 5 minute.
Remove from heat and let stand 5 minutes.
Stir thoroughly before serving.
Spicy Cucumber Pickles (Acar Timun)


Ingredients:
cucumbers, salt, carrots, gingerroot, mustard seeds, turmeric, chili powder, sugar, salt, rice vinegar

Directions:
Cut cucumber in half lengthwise and remove the seeds.  Cut flesh into 3.5 cm juliennes.
Mix 1 tsp salt with cucumbers, and let sit for 15 minutes to draw out the extra moisture.
Cut the carrot into pieces the same size as the cucumber.
Heat oil in a wok and add ginger and mustard seeds, cooking until mustard seeds pop.  Stir in the turmeric and chili powder, then add the vegetables, sugar, and salt and saute for 2 minutes (do not overcook, the vegetables should stay crunchy].
Remove from heat and mix well with vinegar.  Allow the vegetables to cool in the pan, then place in a jar.  Refrigerate overnight before serving.
Caribbean Coconut Curry Sauce


Ingredients:
cream of coconut, fresh lime juice, green onions, curry powder, cayenne pepper, salt

Directions:
Whisk cream of coconut and fresh lime juice in small bowl until smooth.
Stir in green onions, curry powder, cayenne pepper and salt.
(Can be made 1 day ahead. Cover and refrigerate.] Brush half of sauce over chicken or seafood before and during grilling.
Pass remaining sauce separately.
NOTE: I usually serve this dish with a side of frijoles negros (black beans] and saffron rice cooked with pineapple juice instead of water.
Redroadhome's Pizza Sauce


Ingredients:
tomato paste, water, minced garlic clove, oregano, basil, pepper

Directions:
Combine ingredients., Allow mixture to set for at least 30 minutes.
Kahlua Indulgence Cookies


Ingredients:
all-purpose flour, baking soda, salt, sugar, brown sugar, butter flavor shortening, eggs, vanilla extract, bittersweet chocolate, white chocolate chips, pecans

Directions:
Heat oven to 375°F.
Line baking sheet with parchment paper.
In small bowl, combine flour, cocoa, baking soda and salt; mix well.
In large bowl, use medium speed on your mixer to whip shortening with the white and brown sugars for 3-5 minutes until it is light and fluffy and the grains of sugar are disolved.
Add eggs one at a time, liqueur, vanilla and grated chocolate and mixed well.
Slowly stir in flour mixture until of uniform consistency.
Stir in white and milk chocolate chips and pecans.
Drop onto baking sheet in 1 tablespoon sized scoops 3 inches apart.  Flatten the balls just a smidge.
Bake 11 to 12 minutes or until light brown.
The Best Enchiladas EVER!!!


Ingredients:
ground beef, rotel, flour tortillas

Directions:
Brown the ground beef, and drain.
Add rotel (undrained] & taco seasoning to the drained ground beef, stir until ingredients are thoroughly mixed.
Add Refried Black Beans, and stir well.
Turn off the heat, and spoon the mixture onto tortillas.
Sprinkle Cheese Blend onto the mixture and roll up Enchilada and place in 9x13 Baking Dish.
Once you have made as many Enchiladas that will fit in your dish, top with Enchilada Sauce and  bake at 350 until cheese is melted.
Instant Pot® Pot Roast with Potatoes and Carrots
Category: main-dish
By bd.weld

With simple ingredients, you can have a flavorful, comforting pot roast in less time than using an oven or slow cooker.

Ingredients:
4 tablespoons olive oil, divided
3 pounds beef chuck roast
2 cups beef broth
1 pound baby potatoes
1 ½ cups baby carrots
1 medium onion, quartered
1 packet dry onion soup mix
¼ cup water
2 ½ tablespoons cornstarch
1 ½ teaspoons garlic salt
1 teaspoon Dash freshly ground black pepper

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in 2 tablespoons oil. Add roast to hot oil and cook until browned all over, 4 to 5 minutes per side. Add broth. Combine remaining oil, potatoes, carrots, onion, and soup mix in a resealable plastic bag. Seal and shake to coat evenly. Pour mixture into the pressure cooker and spread out evenly. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove roast from pot and place on a serving platter, leaving drippings in the pot. Select Saute function and bring drippings to a boil. Combine water and cornstarch in a bowl and add to drippings. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Season gravy with garlic salt and pepper. Slice roast and serve with vegetables and gravy.

Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 40 mins
Yields: 8 servings

Calories: 323.2
Fat: 15.6 g
Saturated fat: 4.4 g
Carbohydrates: 19 g
Sugars: 2.4 g
Dietary fiber: 2.6 g
Protein: 25.7 g
Cholesterol: 78.8 mg
Sodium: 1005.4 mg
Venison Cheddar-Jalapeno Summer Sausage
Category: meat-and-poultry
By Emily Tisdale

This is a nice change from regular summer sausage.  The cheddar and jalapenos give it a bit of a spicy kick that is sure to please at gatherings.  We serve this at the 'Beast Feasts' we host every year where all the dishes are from wild game.  This recipe works well with beef as well.

Ingredients:
1 cup cold water
3 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
2 teaspoons mustard seed
1 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 teaspoons liquid smoke flavoring
3 pounds lean ground venison
1 cup shredded Cheddar cheese
2  jalapeno peppers, seeded and minced

Directions:
Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.

Prep time: 30 mins
Cook time: 1 hr 30 mins
Total time: 1 day
Yields: 2 sausages

Calories: 48.4
Fat: 1.9 g
Saturated fat: 0.9 g
Carbohydrates: 0.2 g
Sugars: 0.1 g
Dietary fiber: 0.1 g
Protein: 7.2 g
Cholesterol: 26.8 mg
Sodium: 552.5 mg
Brindy's Birthday Turkey Spiral Pasta Dinner Bake


Ingredients:
whole wheat spiral pasta, low sodium chicken broth, sweet potatoes, celery ribs, russet potatoes, cheese, garlic powder, fresh parsley, season salt, rosemary

Directions:
Mix all the ingredients in large bowl,.
But only use half the cheese,.
Mix well.
Pour in to a large casserole dish,.
Bake covered in a 350 degree oven for 45 minute.
Uncover and put the other half of the cheese on top.
Bake uncovered for 5 minute until cheese is melted.
Cool well before feeding to your baby.
Put leftovers in refrigerator or freezer.
You can put in single serving dish's and put in freezer for your baby and take out as needed for feedings.
Raspberry Cheese Ring


Ingredients:
cheddar cheese, mayonnaise, onion, cayenne, black pepper

Directions:
Mix cheese, nuts, mayonnaise and onion until well blended in a bowl.
Stir in cayenne and black pepper to taste.
Can be chilled overnight or served.
I spread it around the outside of a platter and leave a space in the center to pour the preserves into.
Serve with wheat crackers.  I personally prefer Triscuits.
Creamy Hamburger Gravy With Noodles


Ingredients:
lean ground beef, garlic cloves, crushed red pepper flakes, Worcestershire sauce, half-and-half cream, milk, all-purpose flour, ground black pepper, parmesan cheese

Directions:
In a large skillet or medium pot cook the ground beef and bulk sausage (if using] over medium heat until browned; drain fat.
Add in garlic, chili flakes, 1/2 pagage dry onion soup mix,  Worcestershire sauce and mushrooms; cook stirring for 3 minutes.
Pour 2 cups half and half cream or milk into the pan and stir scraping up any browned bits on the bottom of the pan; bring to a simmer over medium heat.
Reduce heat to medium-low and simmer for about 4-5 minutes.
In a bowl whisk the flour with remaining 1/2 cup of cream until smooth; slowly add to the beef mixture stirring with a spoon.
Simmer stirring with a wooden spoon for about 3-4 minutes until thickened.
Mix in about 1/3  cup grated parmesan cheese.
Season with black pepper.
Divide the cooked noodles onto plates.
Spoon the hamburger gravy over, then sprinkle the top with Parmesan cheese.
Cheesy Eggplant Casserole
Category: side-dish
By Renee' Levins

I am not real big on eggplant but I cook it for my husband. This dish was thrown together in a hurry and it turned out to be DELICIOUS. I even ate the leftovers.

Ingredients:
1  eggplant, peeled and diced
1 ½ cups shredded Cheddar cheese
1 cup dry bread stuffing mix
1 clove garlic, crushed
2 tablespoons diced onion
1  egg, lightly beaten
1 teaspoon dried Italian seasoning
salt and pepper to taste

Directions:
Preheat oven to 350 degrees F (175 degrees C). Place the eggplant in a medium microwave safe dish. Cook, stirring once, in the microwave 5 minutes on High, or until tender. Transfer to a 9x9 inch baking dish. Mix in 1/2 cup Cheddar cheese, stuffing mix, garlic, onion, and egg. Season with Italian seasoning, salt, and pepper. Bake 15 minutes in the preheated oven. Top with remaining cheese, and continue baking 15 minutes, until cheese is bubbly and lightly browned.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 servings

Calories: 413.4
Fat: 17.3 g
Saturated fat: 9.8 g
Carbohydrates: 46.2 g
Sugars: 7.4 g
Dietary fiber: 5.7 g
Protein: 18.9 g
Cholesterol: 91.5 mg
Sodium: 1078.3 mg
Chicken Blue Cheese Salad With Grapes and Walnuts


Ingredients:
chicken breasts, mayonnaise, sour cream, plain yogurt, blue cheese, walnuts, grapes

Directions:
"Mix together and serve on lettuce or bread."
Mango and Peach Salsa


Ingredients:
tomatoes, mango, red onion, green bell pepper, chili pepper, lime, juice of, salt, black pepper

Directions:
Mix everything together seasoning to taste with salt and pepper.
You want some of the peaches and mango to be chopped into bigger chunks than the rest of the ingredients so that they stand out a little.
After an hour or two the salsa will have leaked a little liquid, in this case, pour most of it off and mix the rest back inches.
I love fruit!
Fried Potato and Onion Patties


Ingredients:
potatoes, onion, egg, flour, salt, black pepper, cayenne pepper

Directions:
Place potatoes between paper towels to squeeze out excess moisture.
Combine all ingredients except oil and mix well.
Heat 1/8" of oil in a large skillet and drop mixture 1/4 cup at a time into hot oil.
Press mixture into 3" rounds with the back of a spoon.
Fry until golden brown, turning once.
Drain on paper towels.
Oatmeal Pancakes


Ingredients:
oatmeal, buttermilk, eggs, flour, sugar, baking soda, salt

Directions:
Mix oats with buttermilk., Add eggs and dry ingredients., Fry on lightly greased griddle until edges are cooked and center bubbles., Turn and brown.
Main Line Chicken Chili
Category: soups-stews-and-chili
By PennPitstop

I came up with recipe when I couldn't find a chicken chili that my family really liked. The first batch I made was gone in minutes! Garnish with cheese, sour cream, corn chips, etc.

Ingredients:
1 ½ pounds skinless, boneless chicken meat, cut into bite-size pieces
1 (15 ounce) can kidney beans, drained (retain half the liquid)
1 (15 ounce) can black beans, drained (retain half the liquid)
1 large onion, chopped
1  green bell pepper, chopped
1 (6 ounce) can tomato paste
1 (14.5 ounce) can stewed tomatoes
½ cup mango salsa
2 tablespoons rice vinegar
1  bay leaf
1 teaspoon smoked paprika, or to taste
½ teaspoon salt
1 tablespoon chili powder
ground black pepper to taste

Directions:
Place the chicken meat, kidney beans with half their liquid, black beans with half their liquid, onion, green pepper, tomato paste, stewed tomatoes, mango salsa, rice vinegar, bay leaf, smoked paprika, salt, chili powder, and black pepper into a slow cooker, and stir well to combine. Set the cooker to High, cover, and cook for 1 hour; stir the chili. Turn the cooker down to Low, and cook for 3 to 4 more hours.

Prep time: 25 mins
Cook time: 4 hrs
Total time: 4 hrs 25 mins
Yields: 8 servings

Calories: 211.9
Fat: 5.4 g
Saturated fat: 1 g
Carbohydrates: 26 g
Sugars: 5.6 g
Dietary fiber: 5.9 g
Protein: 16.7 g
Cholesterol: 35.9 mg
Sodium: 747.1 mg
CHEESY EGGWHITE VEGGIE MUFFINS


Ingredients:
salt, black pepper

Directions:
Step 1.
Preheat oven to 350o F. Grease the inside the muffin tins with little oil.
Step 2.
Fill each muffin tin ¼th to 1/3rd full with vegetables of choice.
Step 3.
In medium bowl, whisk together egg whites and curd. Fill each muffin to the top with egg mixture, pouring over the vegetables already in each tin.
Step 4.
Bake for 20-30 minutes or until risen and slightly golden on top.
Step 5.
Let cool for a few minutes, then remove from tin.
Ground Beef Enchiladas
Category: world-cuisine
By Vanessa Robbins

These are beef filled tortilla shells baked in a creamy chicken soup and cheese sauce.  My husband absolutely loves these. I served them to guests once with Mexican rice, and they went home with the recipe.  Enjoy!

Ingredients:
1 ½ pounds lean ground beef
1 bunch green onions, finely chopped
1  diced fresh jalapeno pepper, or to taste
¼ cup water
1 (1.25 ounce) package taco seasoning mix
1 cup plain yogurt
1 (10.75 ounce) can  condensed cream of chicken soup
2 cups shredded mozzarella cheese
6 (6 inch) corn tortillas

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, cook the ground beef, green onion, and jalapeno pepper until the beef is evenly brown. Stir in water and  . Simmer until water has evaporated. In a medium bowl, mix together yogurt, condensed soup, and cheese. Divide the meat mixture evenly between tortillas. Place a couple of tablespoons of cheese mixture over meat, and roll up. Place in a 7x11 inch baking dish. Repeat for each tortilla. Spoon remaining cheese mixture over the top of the tortillas. Bake in preheated oven for 20 to 30 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 6 servings

Calories: 556.2
Fat: 33.8 g
Saturated fat: 14.6 g
Carbohydrates: 26.1 g
Sugars: 5.8 g
Dietary fiber: 2.7 g
Protein: 34.8 g
Cholesterol: 115.7 mg
Sodium: 1122.2 mg
Banana Slices With a Strawberry Glaze


Ingredients:
"banana"

Directions:
slice the banana.
preheat pan on medium heat until hot.
put the jam or perserves on the hot pan and spread around.
wait until the jam or perserves are boiling, then dump the sliced banana in.
smother the banana slices in the boiled jam or perserves.
take the bananas out of the pan when fully coated in the strawberry jam or perserves.
let the glazed slices cool until they are warm and not burning hot.
now you can serve plain, add toppings or whipped cream, and even use them for anything else!