Olive Garden Breadsticks Copycat Recipe

I recently posted an Olive Garden soup recipe that I love (my Pasta e Fagioli copycat recipe) and realized I needed to post a breadstick recipe to go along with it. These breadsticks are deliciously soft and fluffy, with just the right amount of chew and they taste just as delectable as the real thing. According to this source I found online the Olive Garden uses margarine to coat their breadsticks. With that said, if you prefer butter over margarine (like me) then feel free to use that instead. Now you can enjoy bottomless breadsticks at home =)!  

Olive Garden Breadsticks {Copycat Recipe}

Yields 1 dozen

Ingredients:

1 cup + 2 Tbsp warm water (110 - 115 degrees)

1 1/4 tsp active dry yeast

2 Tbsp granulated sugar, divided

3 - 3 1/4 cups all-purpose flour

1 3/4 tsp salt

3 Tbsp vegetable oil

Topping:

2 Tbsp margarine or butter*

1/2 tsp salt

1/4 tsp garlic powder

Directions:

In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.

Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising. 

Bake in preheated oven 11 - 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.

Recipe Source: Cooking Classy

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Pasta with Browned Butter and Mizithra (Must Try 15 Minute Meal!)

Who doesn't love a quick and simple meal that wows? This Pasta with Browned Butter and Mizithra cheese can be made in 15 minutes, yes 15 minutes, and its a recipe you are going to want to keep for life. 

In my opinion one of the best entrees you can get at the Old Spaghetti Factory is their Spaghetti with Mizithra and Browned Butter. It is simply amazing! But, why go there and spend $11 for one when you can feed a family of 4 the same meal for less than that at home? It's funny to me posting such a simple recipe because it's so simple you don't need a recipe for it, this is more sharing the idea if you haven't yet tried it. 

Another great thing about this meal is that it pleases everyone, from the gourmet sleuth to your pickiest eater. No one can deny the delicious flavors of this pasta. And "Mizithra," isn't it just fun to say?

You can serve this garnished with chopped fresh parsley like they do at The Old Spaghetti Factory but I really don't think it needs it, it's more for looks. I would also say no salt is needed because the Mizithra brings enough salt to the dish. You could add in more fillers like roasted garlic, sauteed bread crumbs, fresh lemon juice/zest or fresh basil but really this meal is perfect with it's three simple ingredients. You can find Mizithra cheese in the specialty cheese section of most grocery stores (which is usually near the produce section) or at Greek specialty stores. This is comfort food at it's simplest and best. Some days you just need some delicious carbs. Enjoy!

Pasta with Browned Butter and Mizithra

Yields about 3 - 4 servings, recipe can easily be doubled

Ingredients:

8 oz. spaghetti or fettuccine pasta 

1/2 cup salted butter, sliced into pieces

3 oz finely grated Mizithra cheese, or to taste

Directions:

Cook pasta according to directions listed on package (I'd recommend beginning with very hot tap water to boil the pasta as this will cut the time you have to wait for the water to boil). Meanwhile, place butter in a light-colored, small saucepan over medium heat. Cook butter, swirling pan occasionally, until it has browned (begin with sliced butter to ensure even melting. Here are the stages of to browning butter: the butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit - I swirl the pan most during this stage to reduce splattering, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat, I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown). 

Drain cooked pasta well (DO NOT rinse the pasta with water or the butter won't stick). Plate pasta, pour browned butter over pasta (sediments on bottom and all), sprinkle with Mizithra cheese and toss if desired to evenly coat. Serve immediately, you can also serve it with fresh cracked black pepper and chopped fresh parsley if desired (I don't think any salt is needed because the Mizithra is a pretty salty cheese).

Recipe Source: Cooking Classy, inspired by The Old Spaghetti Factory

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Whipped Specialty Butters

What is one out of the ordinary thing you should add as a new highlight to the Thanksgiving feast this year? Something that probably wouldn't have come to mind, whipped specialty butters to go along with those fresh out of the oven, homemade rolls. These butters are amazing! I was at my mother-in-laws a few days ago and she had fresh bread and some whipped cinnamon honey butter she'd bought at the store. I knew it would be a breeze to recreate after reading the ingredients list on the packaging label, so I came home and made it. In my opinion the homemade version may just be a bit better because it's freshly made, but other than that they taste exactly the same. 

I also decided to create a few other versions as well because why stop at just one flavor? There are many more I wanted to make but didn't have the time. Here's a few I had in mind: orange honey butter with orange extract and fresh orange zest, salted caramel butter with caramel sauce (rather than honey) and coarse sea salt, and lavender honey butter with dried lavender, because honey and lavender just go together. Really there are so many different flavors you could make, but if there's one you must try this Fall it's the Cinnamon Honey Butter. It makes an ordinary roll taste similar to a cinnamon roll.

Note that pictured is only 1/4 of each recipe just because I didn't want to use 3 cups of butter at once, there's no way my family of 4 could eat that much unless were were to serve it scooped over the top of ice cream cones. If it weren't so fattening I probably would like that =). 

If you are looking for a delicious dinner rolls recipe, I'd recommend trying this one. Enjoy!

Cinnamon Honey Butter

Ingredients:
1 cup salted butter, at room temperature
3/4 cup honey
1/2 cup powdered sugar
2 1/2 tsp molasses
2 tsp cinnamon

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.

Raspberry Butter

Ingredients:
1 cup salted butter, at room temperature
1/2 cup raspberry jam, seedless if preferred
1/2 cup powdered sugar
1 tsp raspberry extract (add 1/2 tsp more for stronger raspberry flavor)

Direction:
In a mixing bowl, using an electric hand mixer on medium speed, whip butter until light and fluffy, about 2 minutes. Add in remaining ingredients and mix until well blended. 
Note: the raspberry is naturally pink no food coloring is needed.

Vanilla Bean Honey Butter

Ingredients:
1 cup salted butter, at room temperature
seeds of 1 vanilla bean
2/3 cup honey
1/2 cup powdered sugar
1 tsp vanilla extract

Directions:
In a mixing bowl, using an electric hand mixer on medium speed, whip together all ingredients until light and fluffy, about 2-3 minutes.


Recipe Source: Cooking Classy

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Olive Garden Pasta e Fagioli Soup Copycat Recipe

Say hello to soup season and another restaurant copycat recipe you can make at home. Whenever we'd to go to Olive Garden I use to always get the Minestrone soup or once in a while the Zuppa Toscana. A few months ago I finally decided to step out of that comfort zone and try something new, their Pasta e Fagioli Soup. It is hearty and delicious. It is a meal of itself. I don't love everything at Olive Garden but I always like their soup and their salad (although I wish the salad had better greens in it and it wasn't so skimpy on the tomatoes and olives. And no I'm not picky =). Anyway I thought this soup would be pretty easy to recreate at home, so yesterday I went and ordered their Pasta e Fagioli Soup and brought it home to make my own and compare. They are nearly exactly the same. I didn't do the fancy matchstick cut of the carrots but feel free to do so if you'd like. 

I just served this as the main dish along with some fresh out of the oven (unbelievably simple to make) Crusty Rustic Bread and some fresh garlic butter. To make the garlic butter I just combine 1 small clove of crushed garlic with 1/4 cup softened butter then season it with salt and fresh ground black pepper. It's a simple and amazing dinner that everyone will love. Enjoy!

Pasta e Fagioli Soup (Olive Garden Copycat Recipe)
Yields about 6 servings

Ingredients:
1 cup ditalini pasta, uncooked
1 lb lean ground beef or mild Italian sausage (I've tried both and like either)
2 Tbsp extra virgin olive oil, divided
1 cup diced carrots (about 2 medium, you can cut them into matchsticks if desired)
1 cup diced celery (about 3 stalks)
3/4 cup chopped yellow onion (about 1/2 of a large)
1 large clove garlic, finely minced
3 (8 oz) cans tomato sauce
3 cups beef broth (chicken broth works fine too)
1 cup water
1 (15 oz) can diced tomatoes, undrained
1 Tbsp granulated sugar
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp dried thyme
1/2 tsp dried marjoram
Salt and freshly ground black pepper to taste
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can great northern beans, drained and rinsed
Romano cheese (I also like it with Italian cheese blend), for serving

Directions:
Heat 1 Tbsp olive oil in a large non-stick saucepan over medium high heat, crumble in ground beef or sausage and cook, stirring occasionally until cooked through. Pour beef (along with fat from beef, if you want it to be healthier you can drain the fat) into a bowl, set aside. Heat remaining 1 Tbsp olive oil in same large saucepan, saute carrots, celery and onion over medium high heat until tender about 4 minutes, add garlic and saute 1 minute longer. Reduce heat to a low, add tomato sauce, beef broth, water, canned tomatoes, sugar, basil, oregano, thyme, marjoram, cooked beef along, then season with salt and pepper to taste. Cover with lid and allow to simmer 30 minutes, stirring occasionally until veggies are soft. Meanwhile prepare ditalini pasta according to directions on package, cooking to al dente. 
Add cooked and drained pasta to soup along with kidney beans and great northern beans and allow to cook 5 minutes longer. Serve warm with grated Romano cheese if desired.
Note: the longer the soup rests the more liquid the pasta will absorb so you can thin it with additional beef broth if desired.

Recipe Source: Cooking Classy

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Copycat Samoa Girl Scout Cookies

Who doesn't love a Girl Scout Samoa Cookie? They are by far my favorite Girl Scout Cookie. This past spring I purchased eight cartons of the Dreyers Girl Scout Samoa Cookie Limited Edition Ice Cream and hoarded them away in my freezer. I thought they'd last much longer then they did. I can only wish I could buy the Samoas year round, but since I can't I've had to improvise. That is why I've come up with my own version of the Samoa Girl Scout Cookies. These things are amazing! Tender shortbread, sweet chewy caramel, perfectly toasted coconut and a nice chocolate coating to finish things off. YUM!
I won't lie to you, these cookies are quite a bit of work...but, they are well worth the effort. These cookies don't use real butter or fancy caramel, it's the cheap stuff just like what I'm quite certain they put in the real thing (it helps to read the ingredients list on the package when you are making up a copycat recipe =) . It's not often I use shortening and until now I've never used a cheap chocolate coating for anything, but for these I think it's a must.
I know some of you are going to ask, what is desiccated coconut and where do I get it? Desiccated coconut is shredded coconut that has been dried to remove as much moisture as possible. I used toasted desiccated coconut (I used this one here) in these because it looks exactly like whats in the Girl Scout ones. You can purchase it at a specialty kitchen needs stores or online.
I hope you love these cookies as much as I do! Enjoy!

Samoa Cookies
Yields just over 2 dozen (recipe can easily be doubled)

Ingredients:
3/4 cup + 2 Tbsp all-purpose flour
1 tsp cornstarch
1/4 tsp salt
1/8 tsp baking soda
1/2 cup all vegetable shortening
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 1/2 Tbsp milk, as needed

3/4 cups toasted desiccated coconut, divided
22 caramels, unwrapped (such as Kraft)
2 1/2 Tbsp milk
1 pinch salt

1 recipe Chocolate Coating, recipe follows (or you could use melted chocolate chips, I'd recommend half milk chocolate and half semi-sweet)

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cornstarch, salt and baking soda, set aside. In the bowl of an electric stand mixer, fitted with paddle attachment, blend together shortening, sugar and vanilla until combine (only about 30 seconds). Stir in dry ingredients. Add milk 1/2 Tbsp at a time as needed, until dough comes together. Roll dough out between two large sheets of parchment paper, to about 1/6" thickness. Using a 2" cookie cutter, cut dough into circles then using the end of a small pastry tip cut a hole in the center of each circle. Using a large sharp knife or pastry scraper (floured as needed), slide knife under entire cookie and lift the cookie off of the parchment paper and transfer to a Silpat lined cookie sheet. Re-roll dough as needed until you've used it all. Bake cookies in preheated oven for about 10 minutes until lightly golden. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool.
Pour 1/2 cup desiccated coconut into a shallow bowl and set aside. Heat caramels, 2 1/2 Tbsp milk and a pinch of salt in a medium saucepan over medium heat, stirring constantly until melted and smooth. Reduce temperature to warm, add remaining 1/4 cup desiccated coconut to melted caramel and mix to combine. Leave caramel mixture over warm heat (as you coat cookies), stirring caramel occasionally. Working one cookie at a time, spread about 1 tsp caramel mixture around the top of cookie, then immediately dip caramel coated side of cookie into the bowl of desiccated coconut then set on parchment paper (or cooled cookie sheets) and allow caramel to set. 
Prepare chocolate coating according to directions listed then dip bottoms of cookies (none caramel coated side) in coating and run the bottom of the cookie along the inside edge of the bowl scrapping excess coating off (you just need a thin coating). Place dipped cookie upside down (so the chocolate coating should be facing upward). Repeat process with remaining cookies. Once coating on cookies has set, flip cookies to opposite side. Pour remaining chocolate coating (rewarm as needed first) into a Ziploc bag, seal bag and cut a very small tip off one edge of the bag then drizzle chocolate coating over cookies. Allow drizzled coating to set then store cookies in an airtight container.

Chocolate Coating

Ingredients:
5 Tbsp shortening
3 1/2 Tbsp cocoa powder
1/2 cup powdered sugar

Directions:
In a microwave safe bowl, using a fork, blend together shortening and cocoa powder. Microwave mixture in 15 second intervals on HIGH power, stirring after each interval until completely melted. Add powdered sugar and mix until well combine and smooth. Reheat as needed on 50% power for about 15 seconds, then stir.

Recipe Source: Cooking Classy

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Sprinkles Red Velvet Cupcakes with Cream Cheese Frosting Copycat Recipe

If you've ever tried a Sprinkles Red Velvet Cupcake then I have the feeling you are really going to love this post. My family is obsessed with Sprinkles Cupcakes. Their Red Velvet Cupcake is simply irresistible. It is one cupcake that is truly hard to compete with, but I was definitely up for the challenge. On my recent vacation to Southern California I was sure to stop by Sprinkles in Newport Beach so I could refresh my memory on just exactly what that rich, sweet and even velvety cupcake tasted like so I could come home and create my own Sprinkles Red Velvet Cupcake Copycat recipe. I LOVE making copycat recipes at home. It gives me such a fun challenge in the kitchen. Everyone who tried these cupcakes said they tasted just like Sprinkles! If you don't believe them, try for yourself. These are without a doubt melt in your mouth amazing! Not low fat by any means but worth it, I loaded the butter in these babies (just like I assume Sprinkles does). Enjoy and share (if you wish =)!

Sprinkles Red Velvet Cupcakes 
Yields 15 insanely delicious cupcakes

Ingredients:
1 1/3 cups all-purpose flour
3 Tbsp cocoa powder
1/2 tsp baking soda
3/4 cup salted butter, firm but not cold*
1 cup + 2 Tbsp granulated sugar
2 large eggs
1 Tbsp red food coloring
2 tsp vanilla extract
1/2 cup whole milk
1 tsp distilled white vinegar
1 recipe Cream Cheese Frosting, recipe follows

Directions:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, cocoa powder and baking soda, set aside. In a separate large mixing bowl, with an electric hand mixer on medium speed, whip together butter and sugar until pale and fluffy, about 3-4 minutes. Add in eggs one at a time stirring after each addition. (Now stand back and change out of any nice shirt you have on and) Add red food coloring and vanilla extract and mix until combine. In a small mixing bowl (or in the measuring cup you used to measure milk), combine milk and 1 tsp vinegar. Add milk mixture and flour mixture to cupcake mixture, alternating in two separate batches, mixing until combine after each addition. Divide batter evenly among 15 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 18-21 minutes until toothpick inserted into center of cupcake comes out clean. Remove from oven and allow to cool about 2 minutes in muffin tin, then transfer to wire rack to cool for 10 minutes, then transfer to an airtight container to cool completely (this just helps them retain more moisture). Once cooled completely, spread generously with Cream Cheese Frosting (just as sprinkles does, lots of frosting!).

*I warmed the butter in the microwave for about 9-10 seconds on HIGH power in a small microwave safe bowl, basically you don't want it softened but not cold either. Just in between the two. Also, alternately you could use unsalted butter and add 1/4 tsp salt to the recipe. I just always keep salted butter on hand so I wanted the recipe to use salted. So if you use salted you don't need to add any salt to the recipe.

Cream Cheese Frosting

Ingredients:
1/2 cup salted butter, firm but not cold (if using unsalted add 1/8 tsp salt)
6 oz cream cheese, cold (I recommend using Philadelphia brand in this recipe)
1/2 tsp vanilla extract
3 1/2 cups powdered sugar
Red and blue food coloring, for decor (optional)

Directions:
In a large mixing bowl, using and electric mixer, whip together butter and cream cheese until pale and fluffy (about 1 minute on high speed, then 3-4 minutes on medium high speed). Mix in vanilla extract. Add powdered sugar and beat until smooth. If doing optional infamous Sprinkles Cupcakes dot on top then scoop out a few tablespoons frosting into two separate bowls and tint with food coloring (lots of red in the one and barely any blue in the other). Spread a small circle of red on top followed by a small light blue, use a toothpick to spread if needed (it helped me get a more circular shape around the edges with its finer point).

Recipe Source: Cooking Classy

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Chicken Tacos (Cafe Rio Shredded Chicken Copycat Recipe)

I will admit it, I'm a Cafe Rio/Costa Vida addict.  It's rare that I go more than a week without eating at one of the two. All their entrees are so full of exciting flavors that they keep me coming back for more. Since I eat there so frequently I thought maybe it's time to create another copycat recipe. One of my favorite things to get there is the shredded chicken salad or shredded chicken tacos, so here is my version of that chicken. 
This chicken is SO easy to make! If you haven't noticed, I love my slow cooker. You simply toss in a few ingredients along with some spices, and then allow it to cook low and slow all day while the flavors meld together and wallah! It almost seems to good to be true doesn't it? It does all the hard work. 
This Shredded Chicken recipe is not only to be used as a taco filling but also for burritos, enchiladas, salads, quesadillas, taquitos, etc. So, if you don't use it all the first night you make it you can use the left over chicken to make a different entree the next night, bonus! I hope you love this amazing shredded chicken that is so incredibly tender and filled with the prefect blend of flavors and spices. May it be your go to chicken filling for many of your favorite Mexican dishes! Enjoy!

Shredded Chicken for Tacos


Ingredients:
2.5 lbs boneless skinless chicken breast halves
3/4 cup chicken broth
1/2 cup Zesty Italian Salad dressing
1 Tbsp fresh lime juice
1 Tbsp chili powder
2 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper, optional (adjust according to desired heat preference or omit)


Directions:
Place chicken breast halves in the slow cooker.  In a mixing bowl whisk together remaining ingredients. Pour mixture over chicken in slow cooker, cover slow cooker with lid. Cook chicken on low heat 6 - 8 hours. Shred chicken (it's so tender I usually just shred it in the slow cooker without even removing it), then cook shredded chicken in broth in slow cooker an additional 30 minutes on low. Drain broth from chicken. Serve warm in tacos, burritos, enchiladas, quesadillas, taquitos etc. Note: for taco filling ideas and how to cook corn tortilla shells see this post here.


Recipe Source: Cooking Classy

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Cold Stone Creamery Sweet Cream Ice Cream - make it at home!

I want it.  No I don't.  I need it.  No I don't.  I crave it.  No, I definitely don't.  I can't live without it.  Yes, yes okay it's true =).  Ice cream is something I will never give up!  It's just one of those things that makes life good.  It makes life simple for a moment to just be able to sit back on the comfy sofa or in the warm sunshine and enjoy a generous scoop of silky smooth, perfectly sweet ice cream.  I can't explain my addiction but at least I will admit it =).  
My all time favorite is Cold Stone Creamery's Sweet Cream Ice Cream.  So, of course I've had to figure out how to make it on my own at home.  I'd have to say the recipe I created tastes exactly the same.  I did make a change in ingredients compared to what they use, they use guar gum as a thickener but I didn't want to purchase it so I used cornstarch in my recipe.  The benefits of guar gum are that you don't have to heat the ice cream in order for it to thicken, whereas with cornstarch you do.  But the benefit of cornstarch is that it is a much more common house hold ingredients so you likely already have it on hand and use it for other recipes.  
To explain Cold Stone Creamery's Sweet Cream Ice Cream I would call it The Ice Cream of the God's.  Purely decadent, silky smooth, simple yet unbelievably incredible and the perfect base for any "mix-in."  My personal favorite "mix-ins" are Oreos or brownies.  I also love raspberries and graham cracker crust.  Oh and twix, okay okay I love them all but my top fav is Oreos.  What's your favorite mix-in?  Pick your favorite and add it to this insanely delicious Sweet Cream Ice Cream recipe.  I also love to eat it excluding mix-ins, it's so amazingly good no mix-ins are needed, just a bonus if desired.

Cold Stone Creamery Sweet Cream Ice Cream
Yields about 4 servings


Ingredients:
1/2 cup granulated sugar
2 Tbsp cornstarch
2 cups heavy cream
1 cup whole milk
1/4 cup light corn syrup


In a large saucepan, whisk together sugar and cornstarch until combine.  Pour in cream, milk and corn syrup and whisk until well blended.  Cook mixture over medium heat (sometimes I even cook it over medium high to speed it up a bit), stirring constantly until mixture comes just to a gentle boil. Once mixture reaches a gentle boil, reduce heat and allow mixture to gently bubble, stirring constantly, for 30 seconds. Strain mixture through a fine mesh sieve into a large bowl.  Cover mixture with saran wrap or wax paper, pressing directly against the surface of the ice cream base to prevent a skin from forming.  Refrigerate mixture until fully chilled, then transfer to freezer and freeze 1 hour - 1 1/2 hours (I've found this really helps the ice cream structure when freezing post ice cream maker processing, it basically gives it a head start). Transfer extra chilled ice cream mixture to an ice cream maker and freeze according to manufacturers directions.  Transfer ice cream to an airtight container and freeze until nearly firm, or freeze until firm and soften in microwave about 5-10 seconds until slightly softened.  Mix in desired "mix-ins" (if you wanted to prepare just as Cold Stone does, you could freeze a marble slab then use two large spoons to fold in mix-ins using chilled marble slab, or alternately you could add the mix-ins in during the last 5 minutes of processing in ice cream maker). 

Recommended mix ins:
crushed oreos
cookie dough bites, chopped
crushed graham cracker or graham pie crust
berries
diced brownies
sprinkles
chopped chopped candy bars
caramel, chocolate or berry sauce
crushed sugar cones or waffle cones
chocolate chips
chopped nuts
...basically whatever you feel like =)

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