conversations.from: human
conversations.value: Give me a description for a story titled More From Magnolia about Magnolia, Chocolate, Located with the genre: Cookstorys, Food & Wine, Baking.
conversations.from: assistant
conversations.value: Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner the author and her staff have offered cakes (and particularly cupcakes), pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way. More from Magnolia the author's second story, adds to her already impressive recipe roster 75 formulas that range from Pear Streusel Breakfast Buns, and Pumpkin Walnut Cookies with Brown Butter Frosting, to Chocolate Pecan Pudding Pie, and Old-Fashioned Chocolate Chip Ice Cream. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal. --Arthur Boehm
conversations.from: human
conversations.value: Add another sentence about Included, Magnolia's, Chocolate, Included.
conversations.from: assistant
conversations.value: Located in Manhattan's Greenwich Village, the near-shoebox-size Magnolia Bakery has become a destination for lovers of all-things sweet. The reason? From the beginning its owner the author and her staff have offered cakes (and particularly cupcakes), pies, and other pastries that are utterly unpretentious but deeply satisfying in a grandmother-would-have-made-it-if-she-could-have way.  More from Magnolia the author's second story, adds to her already impressive recipe roster 75 formulas that range from Pear Streusel Breakfast Buns, and Pumpkin Walnut Cookies with Brown Butter Frosting, to Chocolate Pecan Pudding Pie, and Old-Fashioned Chocolate Chip Ice Cream. Included also are recipes for signature specialties like Magnolia's Chocolate Cupcakes and famous banana pudding, plus a section on frostings and sauces. All are easy to do, even for beginning bakers, and all have the straightforward Magnolia appeal.  --Arthur Boehm
conversations.from: human
conversations.value: Give me the first three paragraphs for this story.
conversations.from: assistant
conversations.value: More From Magnolia
  At the bakery, even while producing large quantities of desserts, we always use the best and freshest ingredients, and we adhere to a set procedure every time.
  Before starting it is important to read through the recipe from beginning to end to ensure that you understand it thoroughly. Then assemble all the ingredients (to make sure you have everything!) and the necessary equipment you will need to make the process flow more smoothly.
  When selecting the pans you will use, keep in mind that metal pans should be smooth, because uneven or blackened pans tend to absorb heat unevenly. I prefer to use glass baking dishes for pies, brownies, and squares, and I strongly discourage using pans with a nonstick surface. You can grease the pans using a pastry brush or by rubbing in the butter or shortening with your fingers. Just make sure that, either way, the pan's surface is evenly and not overly coated. After greasing, sprinkle a few spoonfuls of flour into the pan, shake it around until the entire inside of the pan is coated with flour, and then empty out the excess flour by tapping the pan gently. When called for in the recipe, line the bottom of the pan with waxed paper. If you're making a cake, this is a foolproof way to prevent it from sticking to the pan.
conversations.from: human
conversations.value: Give me four more paragraphs.
conversations.from: assistant
conversations.value: To make the crust: Place the flour in a large bowl and, using a pastry blender, cut in the shortening until the pieces are pea-size. Sprinkle the ice water by tablespoonfuls over the flour mixture and toss with a fork until all the dough is moistened. Gather the dough into a ball, separate into two pieces. Wrap one piece in waxed paper and set aside. Roll out the first piece on a lightly floured surface to fit a 9-inch glass pie dish and trim, leaving ½ inch around the edge.
  Transfer the fruit filling into the bottom crust. Unwrap the reserved piece of dough, roll it out as the top crust, and trim to fit. Fold the ½-inch excess on the bottom crust over the top edge. Seal by crimping the edges together. Brush the top crust with the milk, then sprinkle evenly with the sugar. Make several 1-inch steam slits in the center of the pie with the tip of a paring knife. Place the pie on a baking sheet, lower the oven temperature to 350 degrees, and bake for 60–70 minutes, until the crust is golden.
  Cool on a wire rack for at least 2 hours. Serve warm or at room temperature with sweetened whipped cream, if desired.
  To make the topping: In a medium-size bowl, mix together the flour and sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the almonds and, using your hands, toss until all the ingredients are well combined. Set aside.
conversations.from: human
conversations.value: Give me the last three paragraphs.. Start with the sentence 'In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy'.
conversations.from: assistant
conversations.value: In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
  Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.
  In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese and butter until smooth, about 3 minutes. Add the vanilla and beat well. Add the melted chocolate, and beat well. Use immediately or store, covered, at room temperature for up to 4 hours.