Dairy-Free Gluten-Free Coconut Flour Chocolate Cupcake Recipe

Dairy-Free Gluten-Free Coconut Flour Chocolate Cupcake Recipe via cottagemagpie.comDairy-Free Gluten-Free Coconut Flour Chocolate Cupcake Recipe via cottagemagpie.comYou didn’t think I’d hold out on you after showing the cupcakes with the peanut-butter frosting, did you? I would never do that to you! πŸ™‚ These chocolate cupcakes are my favorite treat, and we make them every few days. Okay, maybe every day. We hadn’t really tried any coconut-flour recipes before, relying mostly on almond flour, but after trying these delicious blueberry muffins from Elena’s Pantry, well, we knew we had to experiment further.

While we do still use almond flour for many things, I find that the texture of coconut flour baked things, especially “quick bread” type things is much closer to the standard wheat variety, so it’s very, very satisfying. We also use honey for the sweetener since I can’t eat refined sugar. We also use olive oil, which many people find startling in a sweet, [Read more…]

Dairy-Free Gluten-Free Peanut Butter Frosting Recipe

Dairy-Free Peanut Butter Frosting Recipe via cottagemagpie.comDairy-Free Peanut Butter Frosting Recipe via cottagemagpie.comI don’t eat peanuts or peanut butter very often, but every so often I get a craving that only peanut butter frosting (or filling) will fix. Unfortunately, with my dietary needs, most frosting recipes will not work for me. This heavenly concoction doesn’t have: powdered sugar (or the included cornstarch) or refined sugar. Which means I can eat it. By the spoonful.

Mr. Magpie and I invented this particular frosting to be used on a special, dairy-free, friend’s birthday cupcakes, which meant creating a frosting without butter. Not an easy challenge, but I think this works quite well. [Read more…]

Quick & Easy Deviled Eggs

Christmas Bread Recipe via Cottage Magpie

Christmas Bread Recipe via Cottage Magpie

Aside from Christmas Cookies (which, let’s face it, are the end-all-be-all of holiday food), my favorite holiday-slash-party-food treat is deviled eggs.

You know what’s funny? It was only just this year that I realized that I could make deviled eggs any time I wanted to. I’m slow that way.

Whether you make them for special occasions or just whenever, they’re easy, delicious and fun to customize. Here’s how I make the most basic, easy, five minute deviled egg. There’s no specific measurements here, deviled eggs are a “go with the flow” kind of food. But you pretty much can’t mess them up, so don’t worry!

First, you need hard-boiled eggs. You can make as many or as few as you want. In this example, I’m making just one egg. Cut the eggs in half longwise and pop the yolks out into a bowl. Save the whites for later.

Christmas Bread Recipe via Cottage Magpie

Then add about as much mayonnaise as there is egg yolks, more or less:

Christmas Bread Recipe via Cottage Magpie

And a bit of seasoning. For the basic, simple deviled egg, you would use just a bit of yellow mustard, but this is really your chance to have fun. You could use a different mustard (Dijon or Stone Ground or Spicy Brown), or even get crazy and add pesto, curry powder, garlic, whatever you want. I usually add a pinch of garlic powder even if I’m doing the basic recipe.

Christmas Bread Recipe via Cottage Magpie

Next, using a spoon, bash the yolks up and mix in the mayo and seasoning. You can smash the yolks against the side of the bowl to break up the clumps and incorporate everything.

Christmas Bread Recipe via Cottage Magpie

Mixing, mixing, mixing… if you are going to serve these to guests, you might keep going until it’s all perfect, or even break out the whisk. When it’s just me, I don’t bother — this is about as good as it gets:

Christmas Bread Recipe via Cottage Magpie

Use your spoon to get an even portion of the mixture…

Christmas Bread Recipe via Cottage Magpie

…and spoon it into your empty egg whites. You can use another spoon to push the yolk mixture off the spoon. Or, let’s be honest here, I use my finger if I’m not serving to other people.

Christmas Bread Recipe via Cottage Magpie

For a last little bit of color, sprinkle on some paprika. Or, again, you can add the seasoning of your choice. Chives, chopped onion, chili powder, seasoning salt… whatever you like.

Christmas Bread Recipe via Cottage Magpie

And there you have it! Deviled eggs! Wasn’t that easy?

Christmas Bread Recipe via Cottage Magpie

Here’s the recipe proper:

Basic (Easy) Deviled Eggs

Christmas Bread Recipe via Cottage Magpie

Christmas Bread Recipe via Cottage Magpie


Hard-boiled eggs
Or other seasonings of your choice (see commentary above).


  1. Peel your eggs, rinse off any shell bits and pat dry
  2. Cut in half and pop yolks into a bowl, set whites aside
  3. Add mayonnaise in nearly as much quantity as egg yolks
  4. Add a dollop of mustard to taste
  5. Using a spoon, smash the yolk mixture into the side of the bowl to break up clumps
  6. Continue mixing until creamy
  7. Spoon evenly into empty egg whites
  8. Sprinkle with paprika

Try not to scarf them all down at once! Ha! πŸ™‚

~Angela :-)

This post is part of my Christmas Parade series of Christmas blog posts for 2012. To see the entire post schedule and all the linky parties and other fun, check out the Christmas Parade Welcome post.

Linking up to: Domestic Fashionista’s Christmas Parade Recipes

Christmas Bread Recipe (from Food Filled Life)

Christmas Parade
Christmas Bread Recipe via Cottage Magpie

No holiday season would be complete unless we had food, don’t you think? I agree. So today we have a special treat for you! My friend Jillian from Food Filled Life is here to share one of her family’s traditional recipes. I just know you will love it!

Barnes Family Christmas Bread

Dominic grew up with food as traditions, and traditional food. My wonderful Mother In Law, Madge, has been eating this Christmas bread recipe since she was a little girl. Her mother Marian always made it the day before Christmas, and while the the whole family was opening presents on Christmas morning, they were happily eating buttered toasted slices of Christmas bread.

Christmas Bread Recipe via Cottage Magpie

Madge loved this tradition so much, she carried it into adulthood, and like her mom, every year she made Christmas bread for her family the day before Christmas. Their family has a present opening tradition as well. They have always opened their stockings first. They then take a break, and eat Christmas bread. Then they move onto the presents under the tree, always taking turns, and opened presents one at a time. The whole process can traditionally last for an hour or two, and they snack on Christmas bread the whole time, it is marvelous.

Christmas Bread Recipe via Cottage Magpie

The original recipe, Swedish Bread is from the Boston Cooking School Cookbook(now known as The Fannie Farmer Cookbook), By Fannie Merritt Farmer. You can make this bread in a loaf pan, like Madge makes, or braid it like we have done here. The recipe does not call for citron, but Madge’s Mother, Marian Barnes always made it with Citron.

Christmas Bread Recipe via Cottage Magpie

Madge used to make both loaves with citron, but when Dominic and his siblings were little, they told her they did not like the candied fruit. The next year, she started making one loaf with citron and one without.

Christmas Bread Recipe via Cottage Magpie

Madge and I were talking and we think this recipe originated from Mimi (Molly Baker) Barnes, My mother in Laws, Grandmother, because she was from Boston, and was a huge fan of Fannie Farmer. We think that she married into this recipe.

Christmas Bread Recipe via Cottage Magpie

While we were making this recipe, Madge shared a funny story about her grandmother.

Christmas Bread Recipe via Cottage Magpie

Mimi was a very prim and proper woman and was always a lady, whether she was at a formal dinner or camping. She was at a formal dinner one evening, and was discussing cookbooks with a small group at the table. She was in the middle of a comment when there was a pause in the table conversation. The pause was so prominent and the room was so quiet, that everyone heard her exclaim, “it’s always good to have a fannie to fall back on.” Being from the Victorian Era, she was mortified, and this story has been told throughout the generations, followed by much loving laughter.

Christmas Bread Recipe via Cottage Magpie

I hope you make and share this Christmas bread for your family and friends, and your home is filled with love and laughter the whole season and beyond.

Christmas Bread Recipe via Cottage Magpie


1/2 cup melted butter
2/3 cup sugar
1 tsp sea salt
2 1/4 cups hot milk
1 scant Tbsp active dry yeast
1/4 cup warm water
1 egg well beaten
1 tsp almond extract
7 cups unbleached all purpose flour
Egg Wash
1 egg yolk
1 tsp cold water

Making the Dough

  1. Stir yeast into warm water and let sit until foamy
  2. In stand mixer, mix the butter, sugar, salt and hot milk
  3. Mix 1 cup of flour into hot mixture (the addition of the flour cools your mixture down)
  4. Make sure the flour mixture is luke warm to touch before adding yeast
  5. Add foamy yeast mixture to stand mixe and mix well
  6. Add beaten egg and almond extrat andΒ mix well
  7. Add 3 more cups of flour (one cup at a time, being sure to mix in completely, and vigorously before adding more flour)
  8. Add 3 more cups of flour (one cup at a time, being sure to mix in completely, and vigorously before adding more flour)
  9. Turn out on a lightly floured board, and knead for a minute or two
  10. Let dough rest for ten minutes
  11. Add more flour if dough is sticky
  12. Knead until dough is smooth and elastic
  13. Place dough in buttered bowl
  14. Cover bowl with dry cloth
  15. Let rise in warm place until double in size
  16. Punch down
  17. Knead for a minute or two (If you would like to add citron, now is the time to knead it in)
  18. Shape into two balls

For Braids

  1. Divide balls into three balls each (six equal pieces)
  2. Shape each ball into a long rope
  3. Pinch to attach dough ropes together on one end
  4. Braid dough ropes
  5. Pinch to attach the dough ropes at the end of braid
  6. Cover with dry cloth and let double in size


  1. Place in 350 degree F. oven
  2. Bake for 18-23 minutes, or until golden, and toothpick clean
  3. Carefully place braids onto wire racks to cool
  4. For Loaves
  5. Shape both balls into tight ovals and place in buttered loaf pans
  6. Cover with dry cloth and let double in size once again
  7. Preheat oven to 350 degrees F.
  8. Bake bread for 40-50 minutes
  9. Carefully remove from pans to wire racks to cool

Enjoy this delicate, lovely bread lightly toasted with butter

* * *

Hi! My name is Jillian. I am a food lover who grew up on TV dinners and eating out at restaurants. I always liked gathering in the kitchen, while others were cooking. I am married to a wonderful man who is ironically a formerly trained chef. We have two loving, wonderful, imaginative, high spirited girls who also love to eat and enjoy tasty food. About four years ago, I started cooking food that was either inedible or barely edible. I was extremely frustrated and just kept practicing. Just in the last couple years, I have thoroughly enjoyed being in the kitchen, as the cook. I love creating daily beautiful, healthy, flavorful meals for my family and friends. I am blessed to live in Oregon, and to have amazingly fresh, organic produce available most of the year. I still struggle at times, with barely edible creations, but I get back in the kitchen and try it again. I am now truly, thankfully living a food filled life.

For more stories and delicious recipes, you can find Jillian at her blog, Food Filled Life.

* * *

This post is part of my Christmas Parade series of Christmas blog posts for 2012. To see the entire post schedule and all the linky parties and other fun, check out the Christmas Parade Welcome post.

Vegan Whole Wheat Chocolate Chip Muffin Recipe

Whole Wheat Vegan Chocolate Chip Muffin Recipe

Whole Wheat Vegan Chocolate Chip Muffin Recipe

Muffins are the perfect food. Not too sweet, not too messy, fairly portable, fairly convenient, and, if done right, fairly healthy.

Of course, being someone who can’t leave well enough alone, I wanted all that PLUS vegan, whole wheat and no refined sugar. AND I wanted it to actually taste good. (I know, want much already?)

I didn’t like any of the vegan muffin recipes we tried. Most of them were either too sweet, too mushy or both. After a dozen fails, we decided to start with a regular muffin recipe from one of my magical vintage cookbooks and go from there.

Of course, they were fantastic, and the muffin dough itself wasn’t sweet at all. It’s the add-ins that make the sweetness. I love that.

But I still wanted a vegan, whole wheat, no-refined sugar version, so we started tinkering, and tinkering, and tinkering… and finally, we did it! A vegan, whole wheat, no refined sugar muffin.

Here’s what we did (scroll down for a regular recipe):

First off, we need to make a vegan version of buttermilk.

Measure 2 Tablespoons of apple cider vinegar into a liquid measuring cup…

Measuring Apple Cider Vinegar into Liquid Measuring Cup

…and then add unsweetened almond milk until you have a total of 3/4 cup liquid.

Almond Milk in Measuring Cup with Apple Cider Vinegar

Set that aside, and then measure your dry ingredients into a mixing bowl along with 1/3 cup honey OR 1/2 cup of brown rice syrup if you are vegan.

Dry Ingredients and Brown Rice Syrup in Mixing Bowl

Back in your liquid measure, add water to bring the total liquid to the 1 3/4 cup line.

Water Added to Milk and ACV in Liquid Measure

Then add oil to bring it to the 2 cup line.

Oil Added to Milk, Water and ACV in Liquid Measure

Add all the liquid to your mixing bowl.

Liquid Added to Dry Ingredients Making Chocolate Chip Muffins

Stir until the dry ingredients are mixed in, but don’t overdo it.

Stirring Chocolate Chip Muffin Batter

You’ll probably have lumps, and that’s okay. Just mix until everything is wet and stop.

Stirring Chocolate Chip Muffin Batter

Now you can mix in your chocolate. If you have chocolate chips on hand, you can mix in 1 cup of chocolate chips. Or, if you are out of chips (I’m not mentioning any names here) you can chop up a chocolate bar. (Never done that? See the tutorial on how to chop up a chocolate bar). We try to use vegan fair-trade chocolate, and to keep with the “no refined sugar” idea, we try to use grain-sweetened chocolate as well.

Chopping a Chocolate Bar

Finally, oil up a muffin tin with space for 12 regular muffins. I use the same olive oil to coat them, but you can use whatever you like. Divide the batter evenly between them, and bake at 400 degrees for 20 minutes or until a toothpick comes out clean. I did notice that they take a few minutes longer with the brown rice syrup, so keep that in mind.

Cool on a rack and enjoy!!!

Here’s the recipe written out the usual way:

Vegan Whole Wheat Chocolate Chip Muffin Recipe

Whole Wheat Vegan Chocolate Chip Muffin Recipe


2 Tablespoons apple cider vinegar
scant 3/4 cup unsweetened almond milk
2 cups whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1/3 cup honey OR 1/2 cup brown rice syrup
1 cup water
1/4 cup oil (I like California extra virgin olive oil)
1 cup vegan, fair-trade, grain sweetened chocolate chips OR 6 oz bar chocolate


1. Preheat oven to 400 degrees.

2. Measure apple cider vinegar into liquid measure, then add unsweetened almond milk until the total measures 3/4 cup.

3. Measure dry ingredients (flour, baking soda and salt) into mixing bowl, and add your choice of honey OR brown rice syrup (vegan).

4. To the milk and apple cider vinegar mixture, add 1 cup water and 1/4 cup oil. Stir just until dry ingredients are incorporated. Don’t over mix.

5, Fold in 1 cup of chocolate chips, or 6 oz of chopped chocolate (see our tutorial for How to Chop a Chocolate Bar)

6. Oil your 12-count muffin pan and divide batter evenly between them.

7. Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center of a large muffin comes out clean.

8. Let cool for 10 minutes in the pan, then turn out to continue cooling on a wire rack.


So tell me, what’s your favorite mix-in with muffins?

~Angela :-)

How to Chop up a Chocolate Bar

Chopped Chocolate Bar

There’s definitely a knack to chopping up a chocolate bar. If you just try to slice it, breaks unpredictably. Put any force behind it and chocolate ends up going everywhere. Nobody wants that.

So the way to get the chocolate chopped without losing your chocolate on the floor is this. Instead of trying to “cut” the chocolate with the knife, you actually use the knife more like a tiny widge, splitting the chocolate with gentle but firm pressure.

Let’s try it. First, get yourself a cutting board, a bar of chocolate and a chef’s knife, and Mr. Magpie will demonstrate.

The key thing here is to use the long, wide chef’s knife, so that you can use both hands on the knife. Keeping the knife parallel to your body, grip the handle in one hand, and press down with your palm on the back of the blade at the edge of the chocolate, like so:

Technique for Chopping Chocolate Bar with Knife

Then, rock the knife back and forth, alternately pressing with each palm, and work your way down the bar. It’s the rocking and pressing that gives you the action you need.

Chopping Chocolate Bar with Knife

The knife will wedge through the chocolate, causing it to crack along the knife lines (more or less), roughly cutting it into bars. It’ll crack elsewhere along the way, giving you irregular strips and chunks.

You can then turn the cutting board and give the bar a rough pass in the other direction, and voila! Chopped chocolate.

Chopped Chocolate Bar

You can sprinkle this on cakes, bake it in muffins, or just eat it. There’s a lot of chocolate dust and shavings mixed in as well, which really gets lots of chocolate flavor into anything you mix it with. If you want, you can keep passing over it the same way, making the chocolate chunks finer and finer until you have only crumbs to use as a topping or crumb.


Do you ever use chopped chocolate? How do you chop it?


~Angela :-)

Apple Pie Recipe

Apple Pie

Apple Pie

I am a cake person. I prefer cake. With the rare exception of the creamy pies (from scratch no-bake cheesecake, for example) or the annual pumpkin pie (yum), I rarely eat pie. Yet I am surrounded by people who love pie. Who would rather have pie for their birthdays (gasp!). So, I make birthday pie. Hee hee.

Fruit pie is best made with fresh seasonal produce, and fall is the perfect time to use some of the amazing apples that are available. Most of this pie was made with deliciously tart Granny Smith apples, but when I ran short I threw in a few Honeycrisp apples to fill it out. Pie is very forgiving, and more is usually better.

6 cups of peeled, cored and sliced apples (about 6 large)
3/4 cup sugar
1 Tablespoon lemon juice (optional)
2 Tablespoons flour
1/2 teaspoon cinnamon
Dash nutmeg
2 Tablespoons butter or equivalent
Pastry for 2-crust, 9-inch pie
I recommend organic sugar if you can get it, and if you use a butter substitute, I suggest trying a non-hydrogenated type. Any pastry you prefer will be fine.

1. Preheat the oven to 400 degrees. Position your oven racks so that the top rack is in the middle and the bottom rack is below. Place a cookie sheet, pizza pan or a sheet of foil on the bottom rack to catch any overflowing pie filling.

2. Use half of your pastry to line a 9-inch pie plate. Let the other half rest while preparing the apples.

3. Peel, core and slice your apples and place in large bowl. I use a hand-crank apple peeler/corer/slicer and it goes really fast. I run the apples through and then just cut each spiral in half to make a stack of semi-circle slices. Sprinkle the apples with lemon juice if they are turning brown quickly or if they lack tartness.

4. To the apples, add the sugar, flour, cinnamon and nutmeg. Mix.

5. Pour the apple mixture into your prepared pie pan. Dot the top with the butter.

6. Use the other half of your pastry to cover the top of the pie. Cut steam vents and seal edges. You can use strips of foil to protect the edges of the pie crust, but I don’t usually find that necessary.

7. Bake at 400 for 45-50 minutes or until done.

Apple Pie

You want to let the pie cool before slicing, unless you don’t mind it when the filling all slides out! Otherwise, let it settle before you slice, and you’ll get nice pieces that won’t fall apart.

Enjoy! πŸ™‚

~Angela :-)

No-Bake Cheesecake Recipe

No-Bake Cheesecake

I adore cheesecake. Love, love, love it. But sometimes I want to get all the delicious cheesecake flavor without the extra effort. Or sometimes I want to put cheesecake on something else, like pumpkin pie. Especially for those occasions, I created this easy, addictive no-bake cheesecake recipe.

8 oz cream cheese (one package)
8 oz whipping cream (1 cup)
1/4 cup sugar
1 teaspoon lemon juice

Unless you are using the cheesecake as a topping, you will also need a pre-prepared crust, either a pre-baked pie crust or a graham cracker crust.

1. Whip the cream until stiff. For instructions, see How To Make Whipped Cream. Set aside.

2. Whip the cream cheese, sugar and lemon juice until fluffy. Scrape the bowl often and really whip it up. Don’t skip the lemon juice, even if you’re pairing the cheesecake with another flavor. It’s an essential ingredient. It doesn’t make the cheesecake taste lemony, just gives it a depth of flavor that you need since there’s no eggs or baking involved.

3. Add the whipped cream back in and whip until the whole thing is smooth, smooth, smooth. It might take a few minutes to get all the lumps out.

4. Spoon the cheesecake mixture into a pre-made crust (I recommend graham cracker) or onto another pie (like pumpkin), or just into bowls to eat like pudding.

5. Chill until firm.
The cheesecake will firm up and be slice able in a couple of hours, and you’ll need to store the cheescake in the fridge until it’s all gone. Which shouldn’t be too long!

Enjoy! πŸ™‚

~Angela :-)

No-Bake Cheesecake

Graham Cracker Crust Recipe

Graham Cracker Crust

One of my favorite no-bake pie crusts is the classic graham cracker crust. It’s tasty, crunchy and great with all types of no-bake pies such as no-bake cheesecake. The best part? It’s super easy.

1 1/2 cups crushed graham crackers (about 20 squares)
1/2 cup butter (1 stick)
2 Tablespoons sugar

Graham Cracker Crust Ingredients

In addition to your ingredients, you will need a 9- or 10-inch pie pan, a large, sealable plastic bag and a rubber mallet (or rolling pin).

1. First, put all the graham crackers in the plastic bag and smash them into crumbs using the rubber mallet. Or, if you don’t have a mallet, you can roll them with the rolling pin. Set aside.

Crushing Graham Crackers

It’s always helpful to have a destruction-inclined child at the ready for this operation.

Mixing Graham Cracker Crust

2. Next, if your pie plate is microwave safe, melt the butter directly in it. If not, melt the butter in a microwave safe container and pour into the pie plate.

3. Add the graham cracker crumbs and the sugar to the pan. Mix thoroughly.

4. Press the mixture into the pan uniformly, starting on the bottom, then pressing the corner and sides. Finally, press an even edge into the top rim of the crust.

Pressing Graham Cracker Crust Into Pan

5. Chill the crust in the refrigerator for an hour to solidify.

That’s it! You’re now ready to fill that crust with something fantastic.

Naturally, I recommend my recipe for no-fail, all-natural no-bake cheesecake. Phwoar!

~Angela :-)

How To Make Whipped Cream

Whipped Cream

Whipped Cream

Whipped cream is an essential element in many desserts, and one of the easiest. Making whipped cream at home is a great choice for many reasons: it’s tastier, cheaper and has no preservatives, corn syrup or other chemicals, and best of all, is done in five minutes.


1 cup heavy (whipping) cream
2 Tablespoons sweetener of your choice
1/2 teaspoon flavoring of your choice (optional)

For a sweetener, you can use sugar, or you could experiment with maple syrup, honey or anything else that sounds good to you.

You may find you prefer more or less sweetener — feel free to adjust to your taste. Make sure to use a new clean spoon each time you check the flavor, though, and do get your taste set before you whip.
For basic whipped cream I don’t use a flavoring at all because I like the flavor of the cream itself. But if you prefer you could add a bit of vanilla. Or if you want to get wild, you could try chocolate, coffee, almond extract, peppermint… anything that sounds appealing.


Put it all in a clean mixing bowl and whip until you’re done. It really is important that the bowl is clean, or it could affect your results. Some people prefer to use a chilled bowl, but I usually haven’t thought that far ahead and my cream whips up just fine.

Cream Being Whipped In Stand Mixer

If you don’t have a stand mixer, a hand-held mixer will do, or if you don’t have any mixer, you can whip the cream by hand using a wire whisk.

If your recipe asks for cream whipped to “soft peaks,” your whipped cream is done when it leaves soft, rounded mounds when the whisk is pulled out.

Cream Whipped to Soft Peaks

If your recipe doesn’t specify a stiffness, or if you are making the whipped cream to top pie or another dessert, you will want stiff whipped cream. It should be stiff enough so that the whisk leaves a network of canyons in the cream as it moves through. Do watch the cream closely at this stage, however; if it whips too long, you will end up with butter.

Cream Whipped to Stiff Peaks

Whipped cream tends to breaks down, or “separate,” over time, so plan to use it within a few days. Storing in the refrigerator in a covered glass container is best. Plastic will work, but the cream may separate sooner.

Another tip is to make sure never to put fingers or used spoons back into the whipped cream being stored in the fridge. It will make it separate all that much faster. Use a new clean spoon each time you taste.

Stand Mixer Whisk Covered in Whipped Cream

Wasn’t that easy? Now you have a good supply of cream for topping pie, pudding or even a steaming mug of hot chocolate. You could also make my No-Bake Cheesecake which uses the real thing instead of that frozen stuff. Why use that stuff when you can have this?

Whipped Cream

Or you could just eat it plain.

I don’t know anyone who does that.

~Angela :-)