Category Archives: Breakfast

Fruit Bread Pudding Using Condensed Milk

Hello Everyone…!!

Fruit Bread Pudding
Fruit Bread Pudding

This post is in continuation of my previous post about the “Quick Bread Pudding”. As I had mentioned in my earlier post that I will be sharing the two recipe versions of the bread pudding, this post is all about the second version made using the sweet fruit bread. This recipe for Fruit Bread Pudding is of my friend Madhu Dhawn, and uses the condensed milk instead of sugar and uses both cream and milk. This pudding comes out to be richer and creamier than the regular Bread Pudding. I sprinkled some brown sugar and chocolate chips over the pudding just before baking to get a nice crunchy texture in the final dessert.

Fruit Bread Pudding
Fruit Bread Pudding

Preparation Time: 5 minutes
Baking Time: 50-55 minutes

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Perfectly Baked

For this version of the “Fruit Bread Pudding”, you’ll need:

Ingredients:

  • 6-7 slices of Britannia fruit bread, it has tiny cake like slices
  • 1/2 cup fresh cream/malai/Amul Cream
  • 1/3 cup milkmaid, increase it if you like it sweeter
  • 1/2 cup milk
  • 2 eggs
  • 2 tsp vanilla extract
  • Pinch of cinnamon
  • 1 tsp brown sugar (optional)
  • A handful of chocolate chips (optional)

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Method:

  1. Preheat the oven at 180 degrees Celsius.
  2. Cut the bread slices into triangles or 1 inch cubes. Keep aside.
  3. Whisk together the milk, cream and milkmaid.
  4. Add the eggs and vanilla and whisk again.
  5. Grease a baking dish and arrange the cut bread slices in an overlapping pattern till all the slices are used up.
  6. Pour the milk and egg mixture over the bread. Press the bread pieces with a spatula so that the bread is easily soaked in the mixture. Let the mixture soak the bread slices for 5 minutes.
  7. Sprinkle cinnamon, brown sugar and chocolate chips over the bread before baking.
  8. Take a large oven-proof pan/tray, pour hot water and then place the baking dish in it.
  9. Bake it at 180 degrees Celsius for 40 minutes or till done. Insert a knife or skewer to check if it’s done. The knife/skewer will come out clean. Let it stand for 10 minutes before digging in.
Perfect Crispy Crust
Perfectly baked Crispy Edges & Crust
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Yummy Creamy Pudding… Crispy Outside and Custard-y inside

 

Notes:

  • The bread pudding will rise beautifully while baking but eventually will sink down upon taking out of oven.
  • You can skip milkmaid in case you want and add sugar according to your taste. You can skip cream also and make it only with milk.
Yummmm.....!!!
Yummmm…..!!!

Thanks for reading..!!

Bread Pudding

Hello Everyone..!! Welcome to the first post of 2017 by thehungrybelly.com..!!

Here’s wishing all the blog readers a very Happy New Year 2017…!!

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Bread Pudding…!!!

I thought a lot about what to post as the first thing in 2017 but couldn’t decide easily; but I knew that the first post had to be really special. My hubby is the most special person in my life right now and I suddenly realised that I will bring to you guys one of his favourite thing as my New Year post.

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Bread Pudding with dried cranberries…!!!

As you all know, my husband has a really big sweet tooth and I owe all my baking experiments to his sweet tooth. Hence, I knew I would post about one of his childhood favourite wintery dessert – delicious yet super simple to make “Bread Pudding”. He can have this dessert on all cosy winter nights and I personally love to make it for him. I usually mix all the ingredients and pop them in the oven before we sit for dinner, so that by the time our dinner is done, my hubby’s favourite hot pudding is ready to be devoured. This pudding is best when you are craving for a dessert and don’t want to spend long hours in the kitchen to make it. This dessert requires a few basic ingredients and literally takes about 5 minutes to assemble and put in the oven to bake. After the bake time is over, you will have a scrumptious dessert to gorge on.

The leftover bread in your house can easily be converted into this yummy dessert without much work, and there is a whole lot of customisation you can do to your bread pudding – make it with your regular white bread or sweet fruit bread, and consider adding fresh or dried fruit; spices like cinnamon, and cardamom; or a handful of chocolate chips or butterscotch nuts or dry fruits like raisins, almonds or walnuts before baking for a totally divine dessert. Serve your bread pudding with custard, maple syrup caramel sauce, or chocolate sauce or eat it as it is; it tastes equally delicious.

 

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I have tried this pudding several times now and it has never disappointed me and my family. I will be sharing two recipe versions for this bread pudding – one made with the regular white bread in this post and the other one I tried with the sweet fruit bread in the next related post for Fruit Bread Pudding. The first recipe is my mother-in-law’s recipe and uses all simple ingredients from your pantry; and the other recipe was given to me by my very good friend of mine – Madhu Dhawn.

Preparation Time: 5 minutes
Baking Time: 40-45 minutes

For the first version of the “Quick Bread Pudding”, you’ll need:

 

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Ingredients:

  • 6-7 slices of white bread, broken into bite size pieces
  • 1 & 3/4 cup warm milk
  • 4-5 tbsp sugar
  • 3 medium eggs
  • Pinch of cinnamon powder or about 1/8 – 1/4 tsp
  • Few chopped nuts of your choice (almonds, cashews, raisins), purely optional {I didn’t use}
  • Few dried cranberries, blueberries or raspberries as per your choice (I used dried cranberries)
  • 2-3 tbsp melted butter, to be used for greasing the baking dish and the remaining will be used in the pudding

Method:

  1. Grease the baking dish and layer it with the bread pieces till all bread pieces are done. In case, you want to have nuts and fruits in each layer, you can add them between the bread pieces.
  1. In a mixing bowl, break the eggs and whisk well with the sugar. NO NEED TO USE ELECTRIC BEATER. Normal whisk will do the trick.
  1. Slowly add warm milk in the egg mixture and keep on mixing. Make sure the milk is not too hot, else it will curdle the eggs. Now add cinnamon and mix well.
  1. Pour the above egg and milk mixture on the bread pieces in the baking dish. Keep pressing the bread pieces with the spatula so that the bread is easily soaked in the mixture. Add melted butter on the top and press again. Add nuts and fruits as the topping. Press them lightly.
  1. Bake in a preheated oven at 180 degrees Celsius for about 35-40 minutes till the top gets nicely crisp and brown and the pudding is set. Test it by inserting a knife; if it comes out clean, it’s done.

Note: The pudding will be crispy from the top and soft from inside. The pudding will rise very nicely in the oven and will deflate the moment u take it out from the oven, so no need to panic.

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Thanks for reading…!!

Note: Please excuse me for the bad photography in this post as the pics were clicked long before the blogging was on the cards.

Eggless Almond Cookies

Eggless Almond Cookies
Eggless Almond Cookies

Hello Friends..!!

Firstly, I wish all my readers a very Happy Diwali and a prosperous New Year ahead..!! Hope you guys had a happy and safe Diwali celebrations…!! I sincerely hope this Diwali and Hindu New Year brings a lot of prosperity & happiness in your lives..!!

This time of the year is the most awaited time and brings so much festivities with it. I personally eagerly wait for this time of the year as for me Diwali means new clothes, new home decor, new decorations, lights, candles, sweets, yummy food etc.

In this festive time, I am bringing to you an easy peasy recipe for “Eggless Almond Cookies”. These cookies require simple ingredients which are readily available in your kitchen and they are extremely easy to make. Just mix all the ingredients & bake them.

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I tried these cookies for the first time a few days ago on a friend’s request. He wanted to first do a tasting before placing a bulk order with me for the cookies. I got the recipe from a friend of mine, Madhu Dhawn, & finally decided to give it a try. Cookies came out to be super crispy & tasty but a tad bit sweeter to our liking. However, my tasting client was happy & finally decided to place the bulk order as well. It was a major achievement for me as had never received & successfully delivered such a big order on my own. So friends, I can assure these cookies will be a sure shot hit with your friends & family, as I have already baked these cookies thrice till now. So guys, go and grab all the ingredients & get to baking these yummy crispy cookies for your family or for your friends to impress them on your next tea party or for personalized gifts.

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Second batch of cookies
Second batch perfectly stored for consumption
Second batch perfectly stored for consumption
Bulk order. Cookies packed by the client himself
Bulk order. Cookies packed by the client himself

For the cookies, you’ll need:

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Ingredients:

  • 5 tsp Butter or 5 tsp Dalda
  • 1/4 cup Castor Sugar
  • 1/3 cup Brown Sugar or Normal Sugar
  • 1/2 tsp Almond/Vanilla Essence
  • 1 cup All-purpose flour
  • 1/2 cup Semolina/Sooji
  • 1 tsp Baking Soda
  • 1/2 tsp Baking powder
  • 1/2 cup Chopped/powdered almonds
  • 2-3 tbsp Milk for binding
  • Almonds, sliced for garnishing on top

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Method:

  1. Sieve the flour and semolina with baking soda & baking powder and keep aside.
  2. Cream together the butter, brown sugar and castor sugar using the hand whisk or electric mixer.
  3. Add vanilla essence and mix again. Add the flour-semolina mixture and mix well.
  4. Add milk, if required, for binding into a smooth dough.
  5. Add chopped/powdered almonds and mix well.
  6. Scoop out small balls from the dough, press an almond slice on top of the dough ball and place on a baking tray.IMG_7931
  7. Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes till you get your desired brown color and crispiness.

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Note:

a.) Brown sugar & castor sugar are totally optional. You can just use normal sugar too.
b.) For egg version, add 1 egg after creaming butter & sugar and reduce the baking soda to 1/2 tsp.
c.) Adjust the quantity of milk. Add only little bit of milk just for binding the dough together. I hardly used 2 tbsp milk.
d.) Butter yielded better results for cookies.
e.) You can skip semolina and make the cookies only with using 1.5 cups all-purpose flour also.

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Bulk Order successfully delivered
Bulk Order successfully delivered

Thanks for reading…!!!

Eggless Microwave Chocolate Cake

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Eggless Microwave Chocolate Cake

CHOCOLATE – One word which takes me out of stress and depression and uplifts my mood instantly. Who doesn’t love chocolates?

I guess no one….!!

I like all the sweet things chocolatey and given a choice, I always opt for chocolate desserts ranging from chocos to shakes to chocolate biscuits to ice creams to cakes. I don’t have a major sweet tooth but I do crave for a chocolate cake every now and then. One slice of chocolate cake with a cup of tea or with a scoop of ice cream is an absolute bliss for me. But, sometimes you are too impatient to wait for an hour to get the fresh out-of-oven cake.

For those such days, today I am sharing a super easy and quick to make “Eggless Chocolate Cake in Microwave”. Yes…!! You heard it right..!! It’s eggless and made in microwave in just 10 minutes from start to end. No elaborate beating required, no fancy beaters or equipment required, just stir, whisk, mix and bake; and your super chocolatey and super yummy cake is ready.

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I had seen a video from Bakers Delight for this recipe on my Facebook news feed a few days back but I was sceptical if this will come out good as me not too good with and not too fond of eggless cakes, but nevertheless still shared the video and saved the video with myself, and I must say it looked superbly spongy. I had posted this recipe on my various Facebook food groups and on BetterButter, and I have received a tremendously amazing response for the same.

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So, don’t wait up, go and gather up all the easily available ingredients and simply bake this scrumptious chocolate cake. To bake this cake, the ingredients you will need are:

Ingredients:

  • Sugar – 1 cup
  • Oil – 1/4 cup
  • Milk – 1 cup
  • Lemon juice – 2 tsp
  • Vanilla essence – 1 tsp
  • All-purpose flour/maida – 1 1/4 cups
  • Cocoa Powder – 1/4 Cup
  • Salt – 1 tsp
  • Baking powder – 1/2 tsp
  • Baking soda – 1/2 tsp

Method:

  1. In a mixing bowl, add sugar and oil and whisk till sugar dissolves.
  2. Add milk, lemon juice, and vanilla essence to the sugar mixture and whisk to combine everything.
  3. Sieve the maida, cocoa powder, salt, baking powder and baking soda together.
  4. Add the sieved dry mixture to the wet mixture and mix till everything gets combined and the batter is smooth.
  5. Pour the batter in a greased microwave safe bowl.
  6. Put the cake in the microwave and microwave on high for 5-6 minutes till the toothpick comes out clean.
  7. Cool the cake for 5-10 mins in the tin and then invert it on to a plate. Let the cake cool completely.
  8. Dust the cake with icing sugar, slice it and enjoy.

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NOTE: Make sure to check the cake at 4 mins and if undone, microwave at 1 minute intervals at a time. Serve this cake warm with a chocolate ganache on top and a scoop of vanilla ice cream drizzled with chocolate sauce to make it a heavenly dessert.

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Thanks for reading..!!

 

Eggless Vanilla Tutti Frutti Cake

Hello folks..!!

Happy 70th Independence Day to all of you..!!

On this Independence Day, I bring you a post for a simple yet pretty looking cake with colorful tutti fruity in it. Presenting “Eggless Vanilla Tutti Frutti Cake” with orange and green tutti fruity, the colors of our National flag.

Eggless Vanilla Tutti Frutti Cake

 

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Lovely colors..!!

Eggless baking has always fascinated me and intimated me at the same time. Initially, in my school & college days, I only used to bake eggless cakes as my father was a pure vegetarian but they never used to turn up soft, spongy & no where close to store bought ones. The cakes used to have a dense texture & never used to rise much. Gradually as time passed, I shifted to baking cakes with eggs post my marriage & then, I never dared to make eggless cakes again. However lately, I have come across a lot of eggless cake recipes & the cakes looked so delicious that I had the urge to try these recipe. But still the fear of getting non-spongy & dense texture deterred me to try them. Then, one fine day I had to put aside my fear of eggless baking.

It was  my father-in-law’s birthday and it being on a Tuesday, I had no option to make a cake with eggs (Yes, we don’t eat eggs on Tuesday for religious sentiments). Hence, I finally thought to bake an eggless cake. As I mentioned earlier, I am always very scared and skeptical of making eggless cake and dread them being not turning up soft and spongy.

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But I knew I had to put my fears aside and try an eggless cake for him. He likes simple vanilla sponge cake with no icing and no chocolate in it, and since it was his special day, I opted to make an “Eggless Vanilla Tutti Frutti Cake” with a hint of pineapple essence..

After having a single bite of the cake, everybody was so amused that it was eggless and that too homemade. Goodbye for forever to the Britannia Fruit Cake after baking this one..!!

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This recipe has been inspired by the very famous recipe of ‘Eggless Vanilla Cake’ by Nita Mehta from her book & “Eggless Tutti Frutti Cake” from Chef and her kitchen. Thanks to her for the no-fail recipe of an eggless cake. I used it as the base recipe and tweaked it a bit by adding tutti fruity and pineapple essence to it. It was genuinely the most soft, spongy & yummy eggless vanilla cake I had baked.
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Moving on to my recipe for the Tutti Fruity Cake, you will need:
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Preparation Time: 10 minutes
Baking Time: 45-50 minutes
Serves: 7-8 people
Ingredients:
  • 1 1/2 cups All purpose flour(Maida)/cake flour (i used homemade cake flour)
  • 3/4 cup powdered Sugar
  • 1 cup Curd, beaten
  • 1/3 cup Tutti frutti (optional)
  • 1/2 cup Oil
  • 1 1/4 tsp Baking powder
  • 1/2 tsp Baking Soda
  • 1/2 tbsp vinegar
  • a pinch of Salt
  • 1 1/2 tsp pineapple essence
  • 1 tsp milk, to brush the cake
  • 1/2 tsp flour, to coat the tin and tutti frutti

Method:

  1. Grease a 7″ round pan or the 4″x7″ loaf tin with oil and dust with flour. Alternatively you can line it with parchment paper.
  2. Preheat the oven at 200 deg C for 12 mins.
  3. Sieve all purpose flour/cake flour for about 5-6 times. This ensures that a lot of air is incorporated in the flour which in turn makes the cake lighter and spongy.
  4. In a bowl beat curd until smooth.Add sugar powder to it and beat again for 2-3 mins till sugar dissolves.
  5. Add baking powder, vinegar and baking soda to the curd mixture and mix well and leave it aside for 2-3 mins. The curd mixture will become frothy and increase in volume.
  6. Now add the pineapple essence and oil to the curd mixture and mix it nicely and gently and make sure that the air in the mixture is not lost.
  7. Add the flour in two batches and gently fold the flour into the mixture until you get smooth dropping consistency. Do not stir vigorously as it will loose air in the batter.
  8. Add the flour dusted tutti frutti to the cake batter and fold it nicely.
  9. Pour this batter into the prepared tin. Reduce the oven temperature to 180 deg C and place the tin in the preheated oven and bake it at 180 deg C for 35-40 mins or till done.
  10. You can insert a toothpick in the centre of the cake to check whether it is done or not.If the toothpick comes out clean with few cake crumbs then your cake is ready.
  11. Brush the top of the cake with milk and put it back in the oven and bake for 2 mins. This gives a shiny look on top of the cake.However this step is optional.
  12. Remove the tin from the oven and let it sit for 5 mins.
  13. Run a sharp knife around the edges of the cake and gently turn it upside down onto a wire rack and let it cool completely.
  14. Once it is completely cooled,slice the cake into the desired shapes.
Super spongy & soft
Super spongy & soft

Note: Cake flour is a little lighter flour to use in cakes. To make 1 cup of cake flour at home, measure 1 cup all-purpose flour in a bowl, now scoop out 2 tbsp of all-purpose flour from it and substitute it with 2 tbsp corn starch/cornflour. Sieve this all-purpose flour-cornflour mixture about 5-6 times to fully incorporate cornflour in all-purpose flour. Your homemade cake flour is ready to be used.

Thank you for reading..!!

Moong Sprouts Salad

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Healthy Moong Sprouts Salad
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Bowl full of health..!! Vibrant colors..

 

Hi Friends..!!

I know I am posting after a very long time & I have not been able to make a post regularly, as my writing had taken a back seat for a while and there was some technical glitch with my blog. I was not able to upload the pictures on the posts. I really apologize for the same and I will try to be more regular with my posts.

Today I am back with a recipe for a very fresh summery salad made with Moong Sprouts. This salad is a great crowd pleaser, so go and make it for your potlucks, dinner parties or lunch parties. This salad is so versatile that it goes well with almost everything and at any time of the day whether you serve it in breakfast, lunch , dinner or with drinks as well. I had made this delicious sprouts salad for a get together of our friends at my mom’s place.

This salad is super simple to make and and no oil in this salad makes it super healthy to eat. You can make this salad with ready made sprouts or you can make your own sprouts at home. I made the salad with the ready made ones. For this salad, we will steam or boil the sprouts till they are tender, but if you like a little crunch, you can leave them half cooked. This salad has its own freshness and crunchiness from all the veggies we add to it. You can get creative and add as many veggies you want & like, but I will be sharing my version here.

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Serves: 4-5 people
Preparation Time: 10 mins
Cooking Time: 10 mins

For the recipe, you will need:

Ingredients:

  • 2 cups Moong Sprouts
  • 1 Tomato, finely chopped
  • 1 Onion, finely chopped
  • 1 Boiled Potato, diced into small cubes
  • 1 Cucumber, finely chopped
  • 1 Green Chilli, finely chopped (optional)
  • Juice of 1 lemon
  • Salt to taste
  • A pinch of black pepper powder
  • 1 tsp Chaat masala
  • 1 tbsp Chopped coriander leaves for garnishing
  • A few Lemon slices for garnishing

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Method:

  1. Steam/Boil the sprouts in the microwave for 4-5 minutes till they are tender. We have to make them tender for this salad. Strain them and keep them in the strainer and let them cool.
  2. In a bowl, mix all the salad ingredients and give them a nice toss. Do a taste test and adjust seasoning and lemon juice. Garnish with coriander leaves and lemon slices.
  3. Your super simple and healthy salad is ready. Serve it chilled or at room temperature.
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Sprouts Salad..!!

Thanks for reading..!!!

Orange Grape Marmalade Loaf Cake

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Perfectly Baked Loaf Cake
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Orange Grape Marmalade Cake

Hi Friends,

Finally, I am back with a recipe post in continuation with my previous post on Facebook page regarding me winning a cooking contest and my recipe being published in a cookbook. For a simple passionate baker like me, winning a cooking related contest means a lot, let alone having my winner recipe being published in a cookbook. So, let me give you a brief about this cake and the story behind the contest.

THE COOKBOOK
THE COOKBOOK

I had made this simple looking yet delicious cake a while back, just like I bake any cake on any regular day. I had a bottle of unused homemade Chinese Oranges’ Marmalade lying in my fridge, which no one was willing to eat, so I thought of putting it to good use. I had stumble upon this recipe for Orange Marmalade Cake on NYT blog & I wanted to try it ever since I found this recipe. Hence, I thought why not try a new cake different from the regular ones I bake. I was just left with a few tablespoons of homemade Grapes Marmalade also, so used that up also in the cake (You can totally avoid it, it’s purely optional). So, this is how I made this delicious & super moist “Orange Grape Marmalade Cake”.

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Please excuse me for the photography of this cake as I had made it casually & at that time, the blog was not in the making as well. I had not made this cake specially for the contest also. After I baked this cake, like every other dish I cook, I casually posted it on one of the Facebook food groups, Experimental Cuisines. After posting the cake pictures, I realized that the contest was going on and I submitted this cake as my entry and to my surprise & happiness, I won the contest under the Cakes category. The winners of the contest would have their recipes published in a Cookbook being compiled by the Experimental Cuisines team. So, finally after a wait of almost over 6 months, the Cookbook is finally out & I am so thrilled to see my name, recipe & picture on it.

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Moving on to my winning recipe, let’s start with the ingredients you will need.

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Serves: 6 people
Preparation Time: 15 minutes
Cooking Time: 50 minutes

Ingredients you’ll need:

• 1/3 cup orange marmalade
• 3 tbsp grapes marmalade (totally optional)
• 12 tablespoons unsalted butter, softened, or combination of oil & butter
• 3/4 cup granulated sugar
• 2 teaspoons grated lime zest
• ½ teaspoon grated orange zest
• 3 large eggs, at room temperature
• 2 tablespoons fresh orange juice
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt

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Preparation Method:

1. Heat oven to 350 degrees Fahrenheit/180 degrees Celsius. Grease a 9-by-5-inch loaf pan.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until incorporated. Beat in 1/3 cup marmalade and the orange juice.

3. In a separate bowl, whisk together flour, baking powder and salt. Fold dry ingredients into wet until just combined.

4. Pour batter into prepared pan. Bake until surface of cake is golden brown and a toothpick inserted in the center emerges clean, 50 to 55 minutes. Remove from oven and transfer pan to a wire rack. Once cooled, cut into slices and enjoy it with a cup of hot tea or coffee.

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Perfect slices to serve with hot tea or coffee

Thanks for reading…!!

Rabdi Rose Milk Shake

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Rabdi Rose Milk Shake

Hello Friends..!! It’s been long since I have added a new blog post. Trust me, I just could not make a post due to unavoidable reasons. But today, here I am, making a new post for all of you.

Summers are here and so is the scorching heat. In this hot weather, nothing seems to appeal me in food sometimes and at times, I don’t even feel like eating. In summers, usually my appetite goes for a toss and all the time, I feel like having something cold and soothing. This morning was no different, eating breakfast seemed like a pain & could not look at the food, leave alone eating it. So, to beat this scorching heat, made this amazingly refreshing milkshake “Rabdi Rose Milk Shake”. The shake has a creamy taste and texture because of Rabdi ice cream and yummy rose flavor due to the use of sweet Rose syrup.

Honestly, this was an experiment which I was irking to try my hands on for a long time as I had this brick of Mother Dairy Rabdi Ice Cream lying in my freezer for quite sometime. I had an idea that these flavors might work well together but I was still skeptical, so thought to give it a shot and was unsure about how it would turn out. Trust me you, the shake turned out to be super yummy. It tasted so good that I could not stop myself from clicking its pictures & writing a post on it.

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Without much ado, let’s move to the recipe for this shake so that all you wonderful people can make it for yourself and for your loved ones and enjoy this chilled ice cream milk shake in this hot summers..!!

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Servings: 2 Glasses

For the milk shake, you’ll need:

Ingredients:

  • Chilled Milk: 1 3/4 glasses
  • Rabdi Ice Cream: 2 scoops
  • Rose Syrup: 3-4 tbsp (as per preferred sweetness)
  • A few ice cubes
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Easy Peasy Ingredients..!!

 

Method:

  1. Put all the ingredients in a blender and mix till everything is well blended and shake is frothy.
  2. Pour the shake in chilled glasses.
  3. You can top the shake with more ice cream in the glass or you can add whipped cream and drizzle some more rose syrup too.
  4. Enjoy your yummy chilled ice cream shake.

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Thanks for reading…!!!