Rainbow Cupcakes

So, this recipe is more about presentation than anything special, taste-wise. My co-baker might disagree wildly, but these little cakes were all about the coloring, with a nice enough flavor, but nothing mind-blowingly awesome.

As you can see, however, the colors themselves were UNBELIEVABLE, so all-in-all, these are definitely one of my favorite things we've baked so far. I'm particularly proud of the green, which I supposedly over-dyed, but it's so PRETTY! So vibrant and happy and cute and completely nom-able.

And now the truth comes out. I'm not really sure what the recipe was. We made a simple, light-colored vanilla cake batter, divided it into seven bowls (although we ended up making six colors for the "rainbow" and just had fun with the last batch). For each, we added quite a bit of food color, mixed it in, and dolloped a bit in each cupcake cavity. By repeating this process, we got the vibrant separate layers. The "reverse rainbow" arch was simply a result of the blobs not layering out perfectly, and each addition sank in a bit rather than resting on top. I really can't think of a way to prevent this without expending way more energy than necessary. And to be truthful, I like the imperfect layering; it gives the already energetic cupcakes a bit more spunk, personality and fabulous flair.

To finish the cupcakes off (and not leave them 'naked', aka muffins), we made a plain white vanilla buttercream frosting. I unfortunately do not have any decent pictures of the frosted cupcakes, so you'll just have to use your imagination. Sorry!

~The Baker's Apprentice

THIN MINTS!

So, I've been trying to get this right since I found the recipe before Christmas. This is now my third try, and though the chocolate coating still needs massive improvement, the cookie part is nearly perfect! As my sister will tell you, words cannot describe how happy I was when I got the cookie part right. I may or may not have done a little victory dance in our kitchen... Also, this makes roughly 5 dozen cookies, give or take, so be prepared. That may sound like a lot, but in our house, they didn't even last 12 hours. Now THAT'S impressive. And it might be why our housemates are convinced that my co-baker and I are plotting to fatten them up for some evil fate.

Ingredients:

1 cup and 3 tablespoons butter, softened

1/2 cup white sugar

2/3 cup brown sugar

1 egg

1 3/4 teaspoon peppermint OIL! (Oil might be painful to find, but it's much better than extract, quality-wise. You can use extract in a pinch, but definitely up the amount used).

2 teaspoons vanilla

1 3/4 cup All-purpose flour

1/3 cup and 1 tablespoon cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

----

In a large bowl, cream together butter, then the sugars, then the egg. Add in the extracts, and blend for two minutes (or more).

Sift all remaining ingredients into a medium bowl, and add gradually to the wet mixture. Blend until incorporated, scraping sides with a spatula as necessary.

Freeze dough in several (about three) large balls. This is because the dough warms up and becomes gooey very rapidly, so keep whatever you're not working with in the freezer. Your

hands will thank you.

Preheat oven to 350*.

Once dough is hardened (about an hour), take out a block at a time, and roll small, 1-inch balls on to greased cookie sheets. Place the blobs about three inches apart.

With a cup dipped in cocoa powder, flatten the balls until they're about 1/4 inch thick. Bake 15-20 minutes, until the tops look dry and the cookies are firm; turn once during baking. Let cookies cool completely.

Now this next part needs work. I won't put up my proportions because 1) I don't know them precisely and 2) my version fails, and the cookies need to be frozen to not instantly melt everywhere. Oops... The trick is to get the mixture thin enough to dip well, but thick enough to harden. Chocolate only occasionally submits to my demands, and this was not one of those times, sadly.

But here's what you'll need:

Chocolate chips (probably not semi-sweet, 'cause that's what I used, and it wasn't sweet enough. Of course, at this point, you're probably well aware of my absurd sweet-tooth, but still, be warned)

Butter/Crisco

Heavy Cream

Peppermint Oil

----

Heat the cream and butter/crisco in a double boiler. Gradually add the chocolate chips, and a small amount of the peppermint. Using a fork and wooden spoon, dip the cookies and cover completely. Set on aluminum foil to cool, then move to fridge/freezer for complete setting. Beautiful:

Noms! Happy baking.

~The Baker's Apprentice/Chef A

EDIT: The chocolate coating actually did eventually set such that they don't have to be in the freezer constantly, but I still have no idea what the proportions are. Sorry!

Chocolate Cake with Strawberry Frosting

I'm going to start this one off with a picture:


Okay. So my dad was coming into town, and, having not baked in a while, I asked him if he had any requests for baked goods. Chocolate-chip cookies or chocolate cake. Okay, I can work with that. I just made cookies (still playing with the recipe, get back to you on that), so I figured I should just go for a cake. (not to mention the we just got new springform pans.)

Cake start!

So the recipe I was working off of had (according to a bunch of comments) not nearly enough chocolate, so I did what any reasonable person would do, and sextupled it. So instead of a 1/2 cup of chips, I had 3. Which meant that when I was trying to make a custard out of milk/chocolate, it needed more milk. I still don't know if I would classify it as a 'custard'. Okay, here's the recipe:

Cake:

1 1/2 cups milk
3 cups semisweet chocolate chips
1/4 cup coca powder
1/2 cup butter, softened
1 1/2 cups white sugar
2 eggs
Vanilla extract
3/4 cup sour cream
1 teaspoon baking soda
1 tablespoon water
2 cups cake flour
1/2 cup powdered sugar (sifted) (optional)

Preheat your oven to 350 degrees. Grease and flour a pan of an appropriate size. (This filled our 10" springform pan quite nicely) Melt the chocolate chips with the milk, add the cocoa powder, and stir until you get a nice, smooth, thick consistency.
Cream together the butter and sugar, then add eggs, vanilla and sour cream. Mix well. Dissolve the baking soda in the water, and add it to the mixture, followed by the flour. Add the melted chocolate mixture.
At this point, taste the batter. If it's too chocolate-y, too dark for your tastes (it was for mine) mix in the powdered sugar. It lightens the taste nicely, and keeps the mixture smooth.
Pour the batter into the cake pan, and stick it in the oven!
The recipe said 40 minutes to an hour, but in our oven, when it wasn't done after an hour, I turned it up to 375 and it still took another half hour. (This is, of course, the slow oven)
Which is to say -- keep an eye on this cake after you pass the 40 minute mark, but don't expect that it won't take more than an hour.

Frosting (Strawberry):

10 oz. Strawberry Jam (or some other fruit)
fruit-flavored vodka
8 oz. cream cheese
8 oz. butter
1 cup powdered sugar
Vanilla

All of these numbers are approximate. The plan was originally to make a sacher-torte -esque fruit glaze and then chocolate ganache, so we took out the jam. And then changed our minds. So thinking quickly, we threw the jam onto the stove with a little Strawberry Vodka to thin it out, and mixed it with basic frosting-ingredients. Play around with amounts to satisfy your particular tastebuds. All you need to do is cream them all together, and taste-test. It'll be a bit thin, so refrigerate/freeze before using to thicken.

Frosting (Vanilla):

Cream-cheese
Butter
Powdered sugar
Vanilla

This was just for decoration. I throw together equal parts cream cheese and butter, and then add sugar to taste.

So, once the cake was out of the oven, Chef A cut it in half, filled it with about a third of the strawberry frosting, and then reassembled the cake, using the rest of the strawberry to cover the cake.
At this point, I came back from having lunch with my dad, took a slice for me and one for him. It was only after we had eaten them that I realized I wanted to decorate the cake better. So I threw the vanilla frosting together and piped it onto the Pac-man of cake that was left.



If I haven't said it, this cake was delicious. It's just the right mix of dense flavor and light texture, and the strawberry frosting just complements it so well. The sour cream makes it nice and moist, and there's plenty of chocolate flavor to satisfy even the most hardcore of chocoholics.

My new go-to chocolate cake recipe. (Although I have a great chocolate sheet-cake recipe I should make again)

Happy baking!

~Chef G

Vegan Chocolate-Chip Cookie Bars

So, yesterday I helped out with a wonderful student-run festival at my university. I could go on about how awesome the whole event was, but since I imagine you're here for the recipes and not to hear about my life, I'll stick to the plan. For the event, I made vegan chocolate-chip cookies. I've never found a recipe online that I liked particularly, since I don't often have access to manufactured egg- or butter-replacers, so this I mostly just made up. Still no egg-replacer, since the store I went to - usually a dependable store for these things - didn't even stock anything of the sort. Also note, I made this recipe on the massive scale (roughly six times these amounts), and decreased that amount for you, so this is rougher than usual. I'll probably make it again soon and make actually cookies, and when I do, I'll be sure to post that version.

Ingredients:

1 2/3 cups unbleached all-purpose flour

1/2 cup nuts (I used walnuts and almonds)

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon*

1 3/4 cups vegan chocolate chips* (Trader Joe's semi-sweet chips are vegan, which are what I used)

1 c turbinado sugar

1/4 cup vegan butter substitute, room temperature (I used Earth Balance original organic)

1/4 cup unsweetened applesauce

2 teaspoons vanilla*

1/3 cup vanilla soymilk

----

Preheat oven to 350*.

Put nuts in a food processor, and blend until finely ground. I found that, once they reached a certain grain-size, that they started to stick together. Add a bit of the flour to the mix, and it should stop sticking together and grind better.

Combine flour, nut powder, baking powder, salt, and cinnamon in large mixing bowl. Form a well in the center, and set aside.

In a food processor, grind the sugar until fine.

In separate bowl, cream butter substitute and sugar, adding the applesauce gradually. Add in the vanilla and soymilk, mix again, and add to the dry ingredients, along with the chocolate chips. Mix until incorporated, but don't overmix.

Now, you can shape them into cookies, or, like me, you can make cookie cake. Either way, place them on an ungreased cookie sheet. Bake them for about 8 minutes, turn them, and bake them another 6 minutes. I warn you that our ovens bake things slowly, and these cookies will not look set when they're actually quite done. Also, these times were for the massive cookie cake, so I must apologize for how ridiculously unhelpful I am forced to be about timing. The edges should get just a little darker, and then they'll be ready to come out. If you bake them too long, they'll be quite hard and very sad.

* As usual, these are just guesstimates for how much I put in. More or less is always fine (although why you'd ever want less of tasty things is beyond me). Well, if you add too much chocolate, the bars are overwhelmed, as they were the first time I made this. Even if you love chocolate, for the love of all things holy, do not add anywhere near 3 cups of chips. Bad things happen. If you simply must, sprinkle them on top before you bake the bars.

Mmm, photo to come later.

~The Baker's Apprentice

April Fools Prank!

So, with yesterday being such a perfect day for experiment in the kitchen, I just couldn't pass up the opportunity to fool around. Our housemates have become too comfortable with the offerings frequently on the dessert table, so I figured I could play on that security, and wham 'em with something completely unexpected: adorable frosted cupcakes, with a savory base and frosting.

Oh, they were quite a success. Well, I thought so, in that they looked so innocent:

My housemates were not so amused. Luckily I made them in mini-muffin tins, so that the joke was only slightly unpleasant. For me, though, knowing off-the-bat what they were going to be, they were so tasty! The cream cheese frosting was a bit overwhelming, but if you scale it back a bit, or experiment with a savory frosting of your own, they'd be just short of perfection!

For the cupcakes:

I based the batter loosely on this recipe, but not wanting to make a pesto frosting, and also not wanting any sugar in these cupcakes, I deviated a bit. Here's what I did for the base:

3/4 cup cornmeal

1 cup AP flour

1 1/2 teaspoon baking powder

1/4 cup parmesan cheese (we had some of the shakeable powder kind, so I opted for that)

1 teaspoon salt

2 eggs, room temperature

1 cup whole milk, room temperature

4 tablespoons unsalted butter, melted

Dash olive oil (probably 1/2 teaspoon or so, just for kicks)

Dash vanilla (courtesy of Chef G, so we could claim they were "vanilla" cupcakes honestly)

~ 1/4 teaspoon each basil and sage

1 pinch rosemary

[These last four are completely up to you. I would even suggest spicing them more heavily than I did, but I didn't want them to be too aromatic and give away the joke. Also, with how much frosting I piled on them, most of the herb flavorings were covered, sadly]

----

Pre-heat oven to 350*F. Prepare 36-48 mini-muffin tins with pam, butter, oil, or whatever you so choose. I used pam, as I'm lazy.

Combine butter, milk, and eggs. Whisk well. Sift in the dry ingredients, and continue whisking. Add spices and flavorings as you'd like. Ladle batter in until they're each about 2/3 full. Bake about 18-20 minutes, until a toothpick inserted comes out clean.

Now, on to the frosting! This is definitely the area for most improvement:

8 oz. cream cheese, softened

1/2 stick butter, softened

1/2 cup bread flour

Add milk to texture. If you're piping, go for just a little bit, but if you're spreading the frosting, it'll need to be a bit thinner.

Food coloring of choice.

----

Using an electric mixer, combine the first four ingredients until they're nice and creamy. Add just a few drops (I can't stress how few drops you need. I added a bit too much, and couldn't get the right shade as a result without getting too much darker).

Let the cupcakes cool completely, and then pipe or spread the frosting on. Voila! You've got the perfect April-Fools prank.

~The Baker's Apprentice

Chocolate-Toffee Matzoh/Crackers for Passover!

Okay, well, I didn't actually make this for Pesach itself, but we happened to have a left-over box of matzoh in the pantry (from the last time I made this, several weeks ago) and it was just begging to be used. This is one of the easiest, tastiest recipes I have made in a really long time. But before we get to the specifics, let's take a look at the giant tray of matzoh:


Keep in mind that this is one of our lovely 16"x24" pans, nearly half gone, and I had to rush to take this picture before more people went at it.

So, the recipe (again, this covers one of our huge pans, reduce in size as you see fit -- the original, which is about half of this, calls for an 11"x17" pan):

11-12 sheets matzoh OR an equivalent amount of Saltine-like crackers
2 cups butter
2 cups packed brown sugar
kosher salt*
vanilla extract
semi-sweet chocolate chips (somewhere in the neighborhood of 2-3 cups)
nuts (optional)

Real simple here. Cover your pan with foil (there's nothing worse than caramel stuck on baking pans). The pan should have at least a little lip, to keep everything inside and together, but nothing elaborate is necessary. Lay out your sheets of matzoh or crackers on the sheet, filling all available space. Break pieces to fit if necessary. Preheat your oven to 350 F.
Melt the butter and sugar together in a saucepan until combined, and then boil for a couple of minutes. Enough to thicken it, but too long and it'll burn. Don't stress too much about it, you have a pretty wide window. Take off heat and add in the vanilla and salt. Pour it over your prepared tray of matzoh/crackers.
Stick that baby in the oven for 15-25 minutes, longer if it's larger, keeping an eye on it after you've hit 15. It'll bubble, which is fine, and when it starts to fall, that's when you know you're done or nearly so.
Pull it out of the oven and sprinkle the chips over the entire tray. You'll want enough so that the resulting chocolate can cover everything, but not so much that the dessert is entirely chocolate. Give them a couple minutes to melt from the heat of the pan, and then spread them out over the slowly cooling toffee.
If you feel the need/desire, garnish with nuts. I've seen variations with slivered almonds, chopped pecans, pistachios, and any number of other things. The choice is up to you.
Refrigerate/Freeze until it reaches a temperature you'd like to eat it at. For some people, this is ice-cream-frozen. For others, more room-temperature is ideal. Again, personal preference. Take it out, break off a piece, and enjoy!

*Add enough salt to get the taste to your liking. There's a lot of sweet here, and some salt will help balance out the flavors. Keep in mind that if you're using salted matzoh or a salty cracker, you can drastically reduce this (if not completely remove it).

~Chef G

Nanaimo Bars

First off, hello! This is my first post here, so I'm rather excited. Instead of blathering on about myself or my co-cook, though, I'll get right to the goodies.

Recently, I discovered a stash of shredded coconut tucked away in the depths of our massive pantry, and I was more than excited. Oh, what to do? Since Chef G isn't a big coconut fan, I knew I didn't have to worry too much about coordinating our tastes, or cooperating, so I set out on a recipe hunt. Well, to be honest, I was surfing a food website, and stumbled upon these bars that I'd never heard of: Nanaimo Bars. They're a Canadian dessert, and though I'm not from Canada, I was terrifically excited to find out what these gorgeous bars would taste like. Just looking at the recipe, I was reminded of the super-easy seven-layer bar concoction, but after making these, I don't know if I'll ever make seven-layer bars again. This bar dessert is made up of three layers: a thick, chewy bottom crust with coconut, chocolate, and nuts, topped by a thin vanilla custard/frosting layer, all covered with chocolate.

So anyway, I based my creation off of this recipe, but due to personal preference and a lack of a few ingredients, I made modifications of my own. Firstly, here in the States, we don't have custard powder, and we didn't have any pudding powder in the pantry, so I simply added cornstarch in it's stead, and upped the vanilla extract. Additionally, we did not have enough graham crackers to make 2 cups worth of crumbs, so I used cornflakes instead (if we want to get specific, I used Special K with dried strawberries, and simply removed the strawberries before putting them through the food processor).

For the bottom layer:

1/2 cup butter, room temperature

1/3 cup granulated sugar

1/3 cup cocoa powder

1 large egg, room temperature

Vanilla*

2 cup cornflake crumbs

1 cup coconut

1/2 cup coarsely chopped walnuts (or pecans, if you'd prefer)

----

Prepare a 9x9 pan with whatever form of non-stick material you prefer. For this, I just sprayed Pam on our pan. In a saucepan, over low to medium heat, melt the butter, and then stir in sugar in cocoa. Remove the pan from stove, and then add the egg, whisking the mixture until all is uniform, and then return to stove. Cook until the mixture thickens, or about one to two minutes. Once again, remove from heat, and add the vanilla, crumbs, coconut, and chopped nuts. Stir until all are coated, at which point you should drop the mixture into the 9x9 pan, and press it down until it is flat, uniform, and there are no gaps in the crust. Cover, and refridgerate until firm, about an hour. Or, if you're impatient like me, freezing worked well for this layer.

For the middle layer:

1/4 cup butter

3 1/3 tablespoons milk

2 tablespoons cornstarch

Vanilla extract*

2 cup powdered sugar

---

Cream butter, and slowly add in the other ingredients. I started by adding the vanilla and the cornstarch, then the sugar, then the milk, but here, the order doesn't matter too terribly much. When I made this, I used 3 2/3 tablespoons milk, which resulted in a very thin - though easily spreadable - custard, so I would recommend using the reduced amount. After this, the middle layer must refrigerate to avoid chaos, havoc, and horror while adding the last layer.

For the top layer:

1 1/2 cup semisweet chocolate chips

1 tablespoon crisco/butter

---

Place in a microwave-safe bowl (I used our Pyrex measure), and melt on high for 30 seconds, then for 15 second intervals, stirring between each melt cycle. Spread the chocolate on the bars, but be warned that a too-hot chocolate will melt the custard, while chocolate that's too-cold will harden before you can spread and smooth it.

A note about vanilla (and spices): I, like my co-cook, see spice and flavoring amounts more as "guidelines," and I often nearly double the amount I put in my creations. Although this method works well for vanilla, I would not advise the "add more than called for" plan in most other aspects. As experience has shown me, it is much easier to add a bit more spice to something than it is to have to dilute flavoring. If you're still terrifically curious about the vanilla, I poured in about 1 1/2 teaspoons of vanilla for the bottom layer, and for the middle layer, a little more than 2 tablespoons went in.

~The Baker's Apprentice

Chocolate Fudge!

So I finally came into possession of some good old-fashioned, granulated white sugar, and what was the first thing on my mind? Fudge. I had just made some delicious Brown-Sugar Fudge, but I was really craving that rich, creamy, but above all chocolatey taste of regular chocolate fudge. So, I whipped out my handy dandy Googling machine, and went searching for a nice, basic chocolate fudge recipe.

I found tons. But despite my new preponderance of white sugar, I didn't have any of the things these recipes wanted of me. I didn't have marshmallow creme, or chocolate chips (quickly remedied, but not before I made the fudge), or really any of the delicious staples I needed. Being in something of a time crunch, I picked one and ran with it. My result:


This recipe is the one I ended up choosing. Simple, fast, not too many ingredients, it was perfect.

Perfect except for one thing: I didn't have smooth peanut butter. Unfortunately, I didn't realize this crucial fact until the milk and sugar were on the stove. Okay, what now? Substitutes for peanut butter? Not much comes up. What I really need is another creamy, fatty, butter-like substance. That's when it hits me. How about actual butter?

It was at this point that I realized that my recipe for chocolate fudge was turning into the same recipe as my Brown-Sugar Fudge. I quickly looked up the recipe I had just used, made a few creative modifications, tasted, added chocolate, tasted, added sugar, tasted, and finally decided that this fudge was just as delicious as the brown sugar variety (if not tastier).

So, here's my modified recipe for basic Chocolate Fudge: (warning, makes a large amount of fudge. You have been warned)

1 can (12 oz) evaporated milk
4 1/2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 cups butter
salt*
vanilla extract*
1 1/2 cups powdered sugar (sifted)

The method here is exactly the same as before: Combine the milk, sugar, cocoa powder, butter, and salt in a saucepan over medium-high heat until the sugar dissolves and then simmer it until you reach the soft-ball stage. (You should be able to pick up a drop of the mixture after it's been dropped in cold water, but it can still squash between your fingers) Take it off the heat, and beat in the vanilla and powdered sugar with an electric beater. Pour it into a pan large enough to hold it all, and put it in the fridge to set.

Make sure you taste-test along the way -- not only is it fun and delicious, but it'll help you keep closer to your personal sugar limits. These are my own personal measurements for sugar content, but others may want to cut down on (especially) the white sugar, if not the powdered.

This is actually some of the easiest, tastiest fudge I have ever made. I'll definitely continue to play around with this recipe, but for now I'm incredibly happy with the result. Cut yourself a piece and enjoy, guys!

~Chef G

*You'll notice I don't provide measurements for salt or for vanilla extract. I'm of the school of thought that says that measurements for these things are impractical. Put enough salt in to balance out the sweet. It's not that much, but it's more than just a sprinkle. Put enough vanilla in to make it tasty. Vanilla especially is a judgment call. Don't get too hung up about teaspoons/tablespoons/soup-spoons. The baking gods are kind.

Brown Sugar Fudge

I made fudge twice in the past week, so I'll put both recipes up here. Both recipes are exceedingly simple, and all you really need to know is how to recognize candy at soft-ball During the earlier part of the week, we were entirely out of (white) granulated sugar, so in my need for sweets, I happened upon a no-white-sugar fudge recipe. Based off of this recipe, here's what I used:

1 can (12 oz) evaporated milk
4 cups packed brown sugar
3 cups butter
a generous sprinkling of salt
vanilla extract
2 cups powdered sugar (preferably sifted)

Combine the milk, sugar, butter, and salt in a saucepan over medium-high heat (stirring/whisking frequently, if not constantly) until the sugar is completely dissolved. Bring it to a boil and then reduce the heat and let it simmer for a while, stirring occasionally to prevent burning/sticking. When a drop of the mixture reaches the soft-ball stage (holds its shape when dropped in cold water, squishes between the fingers), take it off the stove and transfer to a heat-proof bowl. Beat in the vanilla and powdered sugar until smooth. Transfer to an appropriately-sized pan (mine was about 12 x 12) and spread. Cool in the fridge at least until you can cut it, then dig in!

I work in bulk(-ish) so this makes a lot of fudge. It took a house of about 34 people passing a tempting tray of fudge at least once a day almost three days to finish it all, so feel free to cut this recipe in half, or just make a lot and save it. It stays pretty moist even uncovered, but if you wrap it up, I imagine it'll keep for a couple weeks at least. (I rarely get the chance to see how long things last, but there's no way that's a problem)

This is some really sweet fudge. You're working entirely with dairy and sugar here, so there's not much to offset the rich caramel/toffee/maple/brown sugar taste. Cut into small pieces to avoid sugar-overload, or serve with something less sweet (I made a fudge sandwich with graham crackers). You can probably get away with reducing the powdered sugar at the end by a little bit; it just gives the fudge a smoother texture and a more balanced sugar flavor.

That being said, this was delicious. If I ever have an over-abundance of brown sugar (or a distinct lack of white sugar) ever again, I will default to this recipe. (It also helps that we have several cans of evaporated milk in the pantry that look really lonely). And it was super-easy. This is the kind of thing I would whip together if I had an hour or so to spare and a sweet tooth in need of sating. Definitely a winner.

Enjoy!

~Chef G

Hello!

Hey there! We're the resident sugar chefs here, and we'd like to introduce you to our favorite recipes, as we make them. Any and all sorts of baked goods, sugary treats, experimental foods, etc. are fair game. We like to get creative, and we hope to encourage everyone out there to make some delicious foods for themselves, their families, and all the people they love.
Enjoy!

~Chef G