Desserts

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's Dream Casserole

Ingredients

1 (10-inch) food cake, store-bought or homemade, cut into bite-size pieces
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 (8-ounce) container frozen imitation whipped topping, such as Cool Whip®, thawed
1 quart fresh strawberries, hulled and sliced
1 (18-ounce) jar strawberry glaze

Directions

Step 1 -In a large, ungreased serving bowl or individual, ungreased dessert bowls, add the cake pieces and press down on them to form a layer.

Step 2 -In a medium bowl, add the cream cheese and the granulated sugar and beat with an electric hand mixer until it is light and fluffy.

Step 3 -Fold the whipped topping into the cream cheese mixture.

Step 4 -Evenly add the cream cheese mixture over the cake layer.

Step 5 -In a large bowl, add the fresh strawberries and the strawberry glaze and stir until the berries are evenly coated.

Step 6 -Pour the strawberry mixture over the cream cheese mixture.

Step 7 -Let the casserole chill in the refrigerator until ready to serve.

Step 8 -Serve.

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lazycooking.com/recipe/great-depression-chocolate-cake?msg_id=a2ggkxah8ptad60321ixaflojr4c83kf&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton

Great depression Chocolate cake

For the cake:
3 cups flour, plus more, to taste, for dusting the pans
1 3/4 cups cane sugar
1 1/2 teaspoons sea salt
7 tablespoons cocoa powder
2 teaspoons baking soda
1/2 teaspoon ground ginger
3/4 cup coconut oil, melted
2 teaspoons pure vanilla extract
2 cups black coffee or 2 teaspoons instant coffee dissolved in 2 cups warm water
2 tablespoons apple cider vinegar
For the icing:
3 1/2 cups powdered sugar
1 1/4 cups cocoa powder
1 teaspoon pure vanilla extract
1/4 cup butter, can substitute ghee or coconut oil
1/2 cup water, can substitute coffee for a mocha-flavored icing
sea salt, to taste

Directions

Step 1 -Preheat the oven to 375 degrees F.

Step 2 -Grease two 9-inch round cake pans or one 9x13-inch baking dish, and then, using the extra flour, lightly dust the pans.

Step 3 -In a large bowl with a spatula, add the remaining 3 cups of the flour, the cane sugar, 1 1/2 teaspoons of the salt, 7 tablespoons of the cocoa powder, the baking soda, and the ginger and stir until well-combined.

Step 4 -Add the melted coconut oil, 2 teaspoons of the vanilla extract, and 2 cups of the black coffee to the flour mixture and stir until well-combined. If using the instant coffee, fully dissolve the coffee with the warm water before adding it to the flour mixture.

Step 5 -Add the apple cider vinegar to the cake batter mixture and stir until well-combined to make sure no large lumps of flour are present (a few small lumps are okay). Note: it's normal for the cake batter to foam up a bit as the baking soda reacts with the vinegar and the coffee.

Step 6 -Evenly divide the batter between the two prepared cake pans and bake until a toothpick inserted into the center of the cakes comes out clean, about 25 minutes. If using the 9x13-inch baking dish, the baking time may take about a few minutes longer to bake through.

Step 7 -Transfer the baked cakes from the oven to a wire rack and allow them to cool completely.

Step 8 -When the cakes are completely cooled, in a large bowl, add the powdered sugar and the remaining cocoa powder and whisk to combine. If a smooth icing is preferred, sift the powdered sugar and cocoa powder together into the bowl before whisking

Step 9 -Add the remaining vanilla extract and the butter to the powdered sugar mixture and stir to combine.

Step 10 -Gradually add the water to the icing mixture and stir to combine.

Step 11 -Add the sea salt to the icing mixture and stir to combine.

Step 12 -Transfer the baked cakes from the baking pans to a large serving platter.

Step 13 -With an icing spatula, add the icing to the cooled cakes.

Step 14 -With a sharp knife, cut the iced cake into serving-size pieces and serve.

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Pink Brownies

Ingredients

For the strawberry brownies:
1 (15.25-ounce) box Funfetti ™ strawberry cake mix or plain strawberry cake mix
1/2 cup oil
1 egg, plus 1 egg yolk
1 teaspoon vanilla
1/2 cup white chocolate chips
For the cream cheese filling:
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Line an 8x8-inch square baking pan with parchment paper.

Step 3 -In a large bowl, add the cake mix, the oil, the whole egg, the egg yolk, and 1 teaspoon of the vanilla and mix with an electric hand mixer on medium speed until a thick dough forms.

Step 4 -Stir the white chocolate chips into the strawberry batter.

Step 5 -In another medium bowl, add the cream cheese, the sugar, the egg white, and the remaining vanilla and mix until smooth and creamy.

Step 6 -Pat 1/2 of the strawberry batter into the bottom of the pan.

Step 7 -Dollop the cream cheese filling over the strawberry layer.

Step 8 -Drop spoonfuls of the remaining strawberry batter between the dollops of cream cheese filling until the bottom layer is completely covered.

Step 9 -Bake the brownies until the center is set and a toothpick inserted into the center comes out with moist crumbs, about 28-32 minutes.

Step 10 -Let the brownies cool on a baking rack for 30 minutes, then refrigerate until they are cooled completely, for at least 1 hour and up to 8 hours.

Step 11 -Cut the brownies into squares and serve.

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cream cheese squares

Ingredients

2 (8-ounce) cans refrigerated crescent roll dough
2 (8-ounce) packages cream cheese, softened
1 1/4 cups white sugar, divided
1 teaspoon vanilla extract
1/2 cup margarine, melted
1 teaspoon ground cinnamon

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking pan.

Step 3 -Unroll one can of the crescent roll dough and press it into the bottom of the prepared pan.

Step 4 -In a medium bowl, add the cream cheese, 1 cup of the sugar, and the vanilla and mix or beat with an electric hand mixer until smooth and creamy.

Step 5 -Spread the cream cheese mixture over the crescent roll dough layer.

Step 6 -Unroll the second can of crescent roll dough and lay the dough on top of the cream cheese mixture layer without pressing it down.

Step 7 -Pour the melted margarine over the dough.

Step 8 -In a small bowl, add the remaining 1/4 cup sugar and the cinnamon and stir to combine.

Step 9 -Sprinkle the cinnamon-sugar on top of the melted margarine.

Step 10 -Bake until the top of the dough is crisp and golden, about 25-30 minutes.

Step 11 -Allow the squares to cool slightly.

Step 12 -Slice and serve.

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Dirty Cheescake

Ingredients

For the crust:
35 chocolate sandwich cookies, crushed
5 tablespoons butter, melted
For the filling:
3 (8-ounce) packages cream cheese, room temperature
1 cup sugar
3 tablespoons all-purpose flour
1 cup sour cream
1 1/2 tablespoons vanilla extract
4 large eggs, room temperature
1 cup chocolate sandwich cookie crumbs (from about 11-12 cookies), plus 20 chocolate sandwich cookies, cut into quarters
warm water, to taste
For the white chocolate ganache:
7 ounces white chocolate chips
4 tablespoons heavy whipping cream
chocolate sandwich cookies, to taste, crushed
For the whipped cream:
1 cup heavy whipping cream, cold
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
5 chocolate sandwich cookies, cut in half, for topping

Directions

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.

Step 3 -In a small bowl, add the 35 crushed chocolate sandwich cookies and the melted butter and mix until well-combined.

Step 4 -Press the cookie crumb mixture into the bottom and up the sides of the prepared springform pan.

Step 5 -Bake the crust until set, about 8-10 minutes.

Step 6 -Set the crust aside to cool.

Step 7 -Cover the outsides of the prepared pan with aluminum foil to prevent the water in the water bath from getting in, then set the prepared pan aside.

Step 8 -Reduce the oven temperature to 300 degrees F.

Step 9 -In a large bowl, add the cream cheese, the sugar, and the flour and beat using an electric hand-mixer on low speed until well-combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks.

Step 10 -Scrape down the sides of the bowl.

Step 11 -Add the sour cream and 1 1/2 tablespoons of the vanilla extract and mix on low speed until well-combined.

Step 12 -Add the eggs, one at a time, to the cream cheese mixture and mix slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well-combined.

Step 13 -Gently stir in 1 cup of the chocolate sandwich cookie crumbs.

Step 14 -Pour 1/2 of the cheesecake filling into the crust and spread it out evenly.

Step 15 -Top the filling layer with 1/2 of the quartered chocolate sandwich cookies.

Step 16 -Repeat the layers with the remaining cheesecake filling and the remaining quartered chocolate sandwich cookies, making sure to end with the cheesecake filling on top. Try not to jostle the cheesecake around too much, as the cookies might come to the surface.

Step 17 -Place the springform pan inside of a larger pan.

Step 18 -Fill the larger pan with enough of the warm water to go about halfway up the sides of the springform pan.

Step 19 -Bake until the center of the cheesecake is set but still jiggly, about 1 hour 20 minutes.

Step 20 -Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Do not open the door during this time.

Step 21 -Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This will help prevent cracking.

Step 22 -Carefully transfer the cheesecake from the oven and out of the water bath.

Step 23 -Wrap the cheesecake in plastic wrap and refrigerate it until firm, at least 5-6 hours and up to overnight.

Step 24 -Transfer the cheesecake from the springform pan and set it aside.

Step 25 -In a medium, heatproof bowl, add the white chocolate chips.

Step 26 -In a small saucepan, add 4 tablespoons of the heavy cream just until it begins to boil.

Step 27 -Pour the hot cream over the white chocolate chips and allow the mixture to sit until the white chocolate melts, about 2-3 minutes.

Step 28 -Whisk the heavy cream and the white chocolate chips together until smooth.

Step 29 -Allow the ganache to cool, about 5 minutes.

Step 30 -Pour the ganache over the cheesecake and spread it out evenly. Sprinkle with the crushed chocolate sandwich cookies.

Step 31 -In a large mixer bowl, add the remaining heavy whipping cream, the powdered sugar, and the remaining vanilla extract and whip it with an electric hand-mixer on high speed until stiff peaks form.

Step 32 -Pipe the whipped cream onto the top outer edge of the cheesecake.

Step 33 -Serve garnished with the remaining chocolate sandwich cookie halves on top of the piped whipped cream.

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Strawberry Whip

Ingredients

2 (6-ounce) packages strawberry flavored gelatin dessert mix
2 cups boiling water, plus 2 cups cold, divided
1 cup frozen strawberries, thawed
1 (8-ounce) container frozen whipped topping, thawed

Directions

Step 1 -In a large bowl, add the gelatin dessert mix with 2 cups of the boiling water and mix well until the gelatin is completely dissolved.

Step 2 -Add the remaining 2 cups of the cold water and mix to combine.

Step 3 -Refrigerate the gelatin mixture in the fridge until just shy of completely set.

Step 4 -Stir the strawberries into the gelatin dessert.

Step 5 -Spread the whipped topping over the gelatin dessert mixture.

Step 6 -Refrigerate until completely chilled, about 30 minutes.

Step 7 -Serve chilled.

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Valentines Bread Pudding

Ingredients

For the pudding:
1 loaf French bread, day-old, cut into 1-inch squares
2 cups whole milk
1 cup heavy cream
3 large eggs, lightly beaten
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 (6-ounce) package fresh raspberries
1/2 cup semisweet chocolate chips
For the chocolate sauce:
1/2 cup heavy cream
1/2 tablespoon butter
3/4 cup semisweet chocolate chips
mint leaves, optional, to taste, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a large bowl, add the bread cubes.

Step 3 -In a medium bowl, add the milk and 1 cup of the heavy cream and stir to combine.

Step 4 -Pour the milk-heavy cream mixture over the bread cubes and let sit until the bread soaks up the mixture.

Step 5 -In a separate bowl, add the eggs, the granulated sugar, the brown sugar, and the vanilla and beat to combine.

Step 6 -In a 9x13-inch baking pan, add 4 tablespoons of the melted butter and coat the bottom and the sides.

Step 7 -Add the bread mixture to the prepared baking pan, spreading it out as evenly as possible.

Step 8 -Top the bread layer with 1/2 cup of the raspberries.

Step 9 -Pour the egg mixture over the raspberry layer.

Step 10 -Top the pudding with the remaining raspberries and 1/2 cup of the chocolate chips.

Step 11 -Bake until the bread pudding is set and the corners are slightly browned, about 40 minutes.

Step 12 -Place the baking pan on a wire rack to cool slightly.

Step 13 -In a small saucepan over medium heat, add the remaining heavy cream and the remaining butter and heat until the butter is melted and combined.

Step 14 -Add the remaining chocolate chips to the heavy cream-butter mixture and stir until the sauce is smooth and the chocolate has completely melted.

Step 15 -Transfer the saucepan from the heat and allow the sauce to cool to room temperature.

Step 16 -Top the bread pudding with the chocolate sauce and the mint.

Step 17 -Slice and serve.

[SAR01]

Lazy Peach Cobbler

Ingredients

4 tablespoons butter, melted
1 (28-ounce) can peaches, undrained
3 cups sugar, divided
1 1/4 cups water, divided
1 heaping tablespoon cornstarch
1 1/2 cups self-rising flour
2 teaspoons vanilla
1 cup milk
1/2 teaspoon cinnamon
vanilla ice cream, optional, to taste, for serving

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Pour the melted butter in a 9x13-inch baking dish, evenly coating the bottom and the sides.

Step 3 -In a medium saucepan over medium heat, add the peaches and their juices.

Step 4 -Add 1 cup of the sugar and 1/2 cup of the water to the peaches and bring to a simmer.

Step 5 -In a small bowl, stir the cornstarch into the remaining water.

Step 6 -Stir the cornstarch mixture into the peach mixture and simmer until the sauce thickens, about 3 minutes.

Step 7 -Transfer the peach mixture from the heat and let it cool slightly.

Step 8 -While the peach mixture cools, in a medium bowl, whisk the flour, the vanilla, 1 1/2 cups of the sugar, and the milk together.

Step 9 -Pour the peach mixture into the prepared baking dish.

Step 10 -Spoon the flour mixture over the peach mixture.

Step 11 -In a small bowl, combine the cinnamon and the remaining sugar.

Step 12 -Sprinkle the cinnamon-sugar over the cobbler.

Step 13 -Bake the cobbler until the top is golden-brown, about 30 minutes.

Step 14 -Serve topped with the vanilla ice cream.

[SAR01]

Simple Bread Pudding

Ingredients

For the bread pudding:
2 cups milk
2 tablespoons unsalted butter, plus more for greasing the pan
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/3 cup sugar
1/2 teaspoon nutmeg
salt, to taste
1/2 loaf sweet egg bread, such as challah or brioche, cut into 2-inch cubes
2 eggs, beaten
For the optional vanilla sauce:
1/2 cup butter
1 cup sugar
1/2 cup heavy whipping cream
1 tablespoon vanilla

Directions

Step 1 -Heat the oven to 350 degrees F.

Step 2 -Butter a 4-6-cup baking dish.

Step 3 -In a small saucepan over low heat, warm the milk, 2 tablespoons of the butter, 1 teaspoon of the vanilla, the cinnamon, 1/3 cup of the sugar, the nutmeg, and the salt.

Step 4 -Cook the milk mixture until the butter melts and then allow it to cool.

Step 5 -Fill the prepared baking dish with the cubed bread.

Step 6 -Add the eggs to the cooled milk mixture and whisk to combine.

Step 7 -Pour the milk mixture over the bread.

Step 8 -Bake the pudding until the custard is set, but still a little wobbly, and the edges of the bread are browned, about 30-45 minutes.

Step 9 -Melt the remaining butter in a medium saucepan over low heat.

Step 10 -Add the remaining sugar, the cream, and the remaining vanilla and cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes.

Step 11 -Serve the pudding warm with the vanilla sauce.

[SAR01]

Layers of love

Ingredients

brownies, to taste, homemade or store-bought, cut into small pieces
chocolate mousse, to taste, homemade or store-bought
whipped cream, to taste, homemade or store-bought

Directions

Step 1 -In single serving jars or a large trifle dish, layer about 1/2 of the brownies, about 1/2 of the chocolate mousse, and about 1/2 of the whipped cream.

Step 2 -Repeat the layers once.

Step 3 -Serve garnished with some of the brownie crumbs.

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Spanish Flan

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -In a medium saucepan over medium-low heat, melt the sugar until liquefied and golden in color. Be careful, as sugar can burn very quickly.

Step 3 -Carefully pour the hot syrup into a 9-inch round glass baking dish to evenly coat the bottom and the sides.

Step 4 -In a large bowl, beat the eggs.

Step 5 -Add the condensed milk, the evaporated milk, and the vanilla and beat until smooth.

Step 6 -Pour the egg mixture into the sugar-coated baking dish and cover it with aluminum foil.

Step 7 -Bake in the oven for 1 hour.

Step 8 -Let the flan cool completely.

Step 9 -Carefully invert the flan on a rimmed serving plate and let the caramel sauce flow over the flan.

Step 10 -Serve.

[SAR01]

2 ingredient Lemon Bars (i make these and they are wonderful!)

recipessmile.com/easy-2-ingredient-lemon-cake-bars/?fbclid=IwAR1nVtirqyF5MHv89XoSAFtPWJTfUCj5NY_UfTyn8wceumDI41RmdjWKTHM

[SAR01]

Lovers Loaf

Ingredients

For the bread:
cooking spray with flour, to taste, for greasing the pans
1 (10-ounce) jar maraschino cherries, plus the juice
1 3/4 cups plus 2 tablespoons all-purpose flour, divided
1 cup granulated sugar
2 teaspoons baking powder
salt, optional, to taste
2 large eggs
1/2 cup canola or vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
For the cherry-almond glaze:
1 teaspoon almond extract
1 cup confectioners' sugar, plus more, to taste
red food coloring, optional, to taste

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat two (8x4-inch) loaf pans with the floured cooking spray.

Step 3 -Transfer the cherries from the jar to a cutting board. Reserve about 1/4 cup of the juice for the glaze, and reserve the rest of the juice for the bread.

Step 4 -Roughly chop the cherries.

Step 5 -Sprinkle the chopped cherries with 2 tablespoons of the flour and toss to evenly coat.

Step 6 -In a large mixing bowl, add the remaining flour, the granulated sugar, the baking powder, and the salt, and whisk to combine.

Step 7 -In a small mixing bowl or a glass measuring cup, add the eggs, the canola oil, the cherry juice reserved for the bread, 1 teaspoon of the almond extract, and the vanilla extract and whisk to combine.

Step 8 -Pour the wet ingredients mixture into the dry ingredients mixture and stir until just combined. The batter will be very thick.

Step 9 -Gently fold in the chopped cherries.

Step 10 -Pour the batter evenly into the prepared loaf pans, smoothing the tops lightly with a spatula.

Step 11 -Bake until the loaves are domed on top, are set, are springy on the top, and until two toothpicks inserted into the centers come out clean or with a few moist crumbs clinging to them, about 40 minutes.

Step 12 -Allow the loaves to cool in the pans for 15 minutes.

Step 13 -Transfer the bread loaves from the pans to a wire rack to cool completely.

Step 14 -In a medium bowl, add the reserved 1/4 cup of the cherry juice, the remaining almond extract, and 1 cup of the confectioners' sugar and whisk until smooth and glossy. Optionally, add some of the red food coloring, one drop at a time, to make the glaze more pink or red.

Step 15 -If the glaze is too thin, add more of the extra powdered sugar, a tablespoon at a time, until it reaches the desired consistency.

Step 16 -Drizzle the glaze over one or both of the loaves. The bread will keep airtight at room temperature for up to 5 days or in the freezer for up to 6 months. Do not glaze the bread if you are going to store it instead of serving it immediately.

Step 17 -Slice and serve.

[SAR01]

recipesdirect.com/recipe/gingerbread-cream-pie?msg_id=6oyb2afs6d2c8ox2clmmufdnuxw3m3eh&md5=315cbdfd9bafa23ca4d33b1c63212e4d&type=content&utm_source=retention_email&utm_medium=email&utm_campaign=HeroButton&lctg=a977738b58f50287b7c04bc06b732595


Ingredients

1 (5.1-ounce) box instant vanilla pudding mix
2 cups cold milk
2 tablespoons molasses
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg, plus more, to taste, for garnish
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 (9-inch) pie shell, blind-baked

Directions

Step 1 -In a large bowl, add the vanilla pudding mix and the milk and use an electric hand mixer to whip it together.

Step 2 -Let the whipped pudding mixture sit for 3 minutes.

Step 3 -Add the molasses, the cinnamon, the ginger, the cloves, and 1/8 teaspoon of the nutmeg to the whipped pudding mixture and stir until it is combined.

Step 4 -In a separate bowl, add the heavy cream and the powdered sugar and use an electric hand mixer to whip until it is stiff.

Step 5 -Fold 1/3 of the whipped cream mixture into the whipped pudding mixture.

Step 6 -Pour the pie filling into the pie shell.

Step 7 -Top the pie filling with the remaining whipped cream mixture and sprinkle with the extra nutmeg.

Step 8 -Slice and serve.

[SAR01]

Lemon Sheet Cake

Ingredients

For the cake:
2 3/4 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 1/2 cups white granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon lemon extract
1 cup milk
2 tablespoons lemon zest, freshly grated
For the frosting:
2 (8-ounce) blocks cream cheese
1/2 cup unsalted butter
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
sprinkles, to taste, for garnish
candied lemon slices, to taste, for garnish

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Coat a 9x13-inch baking pan with nonstick spray and line it with parchment paper. Then, coat the parchment paper with the spray.

Step 3 -In a bowl, whisk the flour, the baking powder, and the salt together.

Step 4 -In another bowl using an electric mixer, beat 1 cup of the butter and the sugar until it is light and fluffy, about 3-4 minutes.

Step 5 -Beat the eggs, one at a time, into the butter mixture, until combined.

Step 6 -Beat 2 teaspoons of the vanilla and the lemon extract into the butter mixture.

Step 7 -Add 1/2 of the dry ingredient mixture and the milk to the butter mixture and beat until combined.

Step 8 -Beat the remaining dry ingredient mixture into the butter mixture until it is combined.

Step 9 -Beat the lemon zest into the batter.

Step 10 -Pour the batter into the prepared baking pan.

Step 11 -Bake the cake until it is set in the center, about 25-30 minutes.

Step 12 -Let the cake cool completely.

Step 13 -Lift the parchment paper on the edges to lift the cake out of the pan.

Step 14 -In a bowl using an electric mixer, beat the cream cheese and the remaining butter until it is creamy.

Step 15 -Beat the powdered sugar into the cream cheese mixture until it is combined.

Step 16 -Beat the remaining vanilla extract into the frosting until it is combined.

Step 17 -Frost the cooled cake, cover with the sprinkles, and top with the candied lemon slices.

Step 18 -Slice and serve.