Fried Snicker Bites

Evenin' ya'll!

Hoping this finds you all well, and with fully tummies!   I am slowly but surely working my way back into the kitchen.  Isn't it ironic that I chose a time full of sweet treats?  Yea, well, I can't help what my mind wants!

I was inspired to make these after hearing a friend back east eating a dougnut with a Snickers in the middle!  I thought these would be easy, quick and freakin' awesome.

In case you wondered....I was right on all 3 counts.  Serve these warm, or room temp.  Please try one while they are still warm though.  You need to.  It should literally be on your bucket list!

Here we go!

1 can of refrigerator crescent rolls
12-20 Snicker Minis.  (depending on the amount of rolls, you will need 2 per roll)
1/4 cup melted chocolate chips (for garnish, option)
vegetable oil

Get about 2 inches of vegetable (or your oil of choice) in a medium pot.  While it is coming up to temperature (350 degrees F) let's get going on the rest.

Remove your crescent rolls from the container.  Separate them out.  Unwrap double the amount of Snicker bites as you have rolls as you will cut the rolls in half.  Now take your rolls, cut into 2 pieces, a bit more on the pointed end, and put a Snicker bite onto each one.  Pick it up and cover in the dough, roll in your hands until the ball is showing no chocolate and completely sealed, repeat with all of the ingredients.

When your oil is up to temperature, fry about 4 at a time.  It will literally take 30-60 seconds.  I like to keep mine moving around with my spider while they fry.  This helps them brown equally on all sides.

Remove to a paper towel lined dish and get on with the next bath!

This recipe is easily double, tripled or quadrupled.  I drizzled mine with a bit of melted chocolate, and some peanuts, but feel free to hit them with some powdered sugar and call it a day!

ENJOY!

Butterscotch Brownies

Hello friends!  I am finally back on my game!  WOOHOO!  I hope you are all doing well.  I have been busy in the kitchen, just doing a lot of testing, tweaking and tasting!   I just have been keeping it from you, I guess.  Life got hectic, good and bad.  I am back and ready to roll out some more great food!

Brownies or blondies?  Which do you prefer?  What if there is a chocolate in a blondie or blondie in a brownie?  The struggle is real people, the struggle is real.  I love both and I will admit, I am still on a bit of a "use up".  I way over bought at Christmas and then there was clearance from Valentine's Day and well, the cupboards are jam packed. 

This recipe is a little of this and a little of that.  I started it based on another recipe I have and then 2 tries later, I got it.  I did it, thank the good Lord above because someone has to eat these misadventures and it can no longer be me!

These have something for everyone, chocolate, butterscotch, marshmallows, and toffee!  They are chewy and the perfect brownie/blondie consistency in my opinion.  I don't like hard and crunchy, I don't like raw, these, are chewy and soft, and oh so yummy!  Give them a try!

You will need:
1/2 cup butterscotch chips
1/4 cup butter
3/4 cup flour
1/3 cup brown sugar, firmly packed
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract or vanilla paste
1 egg
1 cup miniature marshmallows
1/4 cup toffee bits
1 cup milk chocolate chips (use semi sweet if you choose)

Preheat your oven to 350 degrees F.  In a heavy bottom saucepan, melt together butterscotch chips and butter stirring constantly.  Remove from heat and let cool until it is just warm.  Add in flour, brown sugar, baking powder, salt, vanilla and your egg.  Mix well!  Let cool for 5 minutes.  Stir in marshmallows, toffee bits, and chocolate chips.  Fold just until combined.  Place into a well greased 9x9 baking dish. 

Spread evenly and back 20-23 minutes, the center should still be a WEE BIT jiggly.  It will set as it cools. Don't over bake or you will get dry and hard brownies!

Enjoy these!  I like putting them in the fridge, because I like them cold.  I like all brownies refrigerated.  Freaky fact I guess.

3 Minute, 3 Ingredient Strawberry Mousse

You guys, I just love Valentine's Day.  I know YOU know, but in case someone new is reading I want them to know, that I love it too!  I am blessed with a marriage where I am married to my best friend!  He is such a teddy bear, AND my hottie!!  Love is a blessing, marriage is a gift, and truly have been blessed and gifted with both.   Anyhoodle, this recipe is easy, and can be made by even the most inexperienced cook.  3 minutes, no joke.  We will also be cooking IN on Valentine's day, because to me, nothing says I love you like filling the tummy of the one or ones you love most with his/her favorite things.  Food is love, we all know that!

This is kind of just a simple fake out mousse.  It is actually almost the same filling I make for my Mile High Banana Cream Pie recipe.  I just adjusted it a bit to be a bit more of the consistency and flavor I was looking for.  Obviously for my holiday dessert I wanted it pink.  I could not find instant strawberry or cherry pudding.  I wanted to keep it at 3 ingredients though so I I didn't want to use vanilla and have to color it and flavor it.  So, what I DID find was by Royal, and it is Greek Yogurt Pudding Mix.

I have never seen it before, but I found it, and I don't like yogurt for the record.  I mean, I won't TOUCH yogurt, but this tastes amazing and really just tastes like pudding flavor to me.  I did end up adding a couple of drops of food coloring, since it isn't really pink, but that is completely optional.  So is the course sugar sprinkled on top but, that crunch with the creaminess of the mousse, make perfection.  Just sayin...

So if you want vanilla or chocolate, or any other pudding flavor you can find, go for it.  That will be perfect too.  So technically 3 ingredients and shouldn't take more than 3 minutes, and you in fact, can eat it directly after preparing, no need to chill. 

I hope you enjoy this, and make it for your Valentine's day IN! xoxo

1 1/4 cup heavy whipping cream
1/2 cup milk
1 3.4 ounce box of Greek Yogurt Pudding (or you can use any flavor, I just wanted strawberry)
food coloring IF needed

In a medium mixing bowl, add in heavy whipping cream. (or your stand mixer bowl) Whip until soft peaks form.  Add in pudding mix and continue to beat for 1 minutes.  Add in milk, and beat until combined.  Now you may find you want slightly more milk, but this is the perfect consistency to me of what mousse should be!  This makes about 4, 3/4 cup servings.  So heck, maybe we should just call this a "just for 2"!! No, put it in 4 ramekins or bowls (or one big bowl), our self esteem won't suffer so much if we eat 2 small helpings, perhaps, an hour apart or so.  Right?

Gooey S'more Dessert

The name alone gets me all jittery inside.  Who doesn't love a good s'more?  Now you can make it as a dessert, anytime, no need for an open fire, or bugs at your campsite.  This is easy, clean, and best of all you won't smell like a fire when you are done!

This dessert is the marriage of 3 recipes I wanted to try.  Wait, I take that back it was one recipe, but instead of using that recipe, an old newspaper clipping, I tried to reinvent it with old recipes my mom gave me.  It turned out well.  The brownie will seem, or may seem "not done" in the middle, just let it cool.  All will be well.  That gooeyness you think might be hiding in the center, IS and it is SUPPOSED to be! 

Get your oven preheated to 350 degrees F.  Spray a 9x13 cake pan with nonstick cooking spray. 

For the "crust" you will need graham crackers.  You can just lay them out on the bottom.  If you use the whole graham, it will take 6 full ones and few more.  However you do it just lay them so the bottom is covered.  Set aside and let's get to the brownies.

For the BROWNIES you will need:
1 1/2 cup sugar
1/4 lb. butter (aka 1/2 cup)
4 eggs, well beaten
1/2 cup  milk
6 T. unsweetened cocoa powder
1 1/2 cup flour
1 tsp. baking powder

First, make sure your butter is at room temperature.  Cream the butter and sugar together well.  Add eggs and continue to beat well.  When well combined, add the rest of the ingredients.  Beat with a hand mixer or a stand mixer until smooth.  Now carefully dollop or sort of pour this over the graham crackers.  Don't move the crackers, pour it out all over so you have to spread it very little. Bake for 25-35 minutes,  The judgment is yours, the less you keep it in, the more the goo factor goes up, but doe what makes you happy!  The eggs will be plenty cooked so in case that worries you don't let it.  You can let this go 40 minutes and have a more cake like dessert.  When it is done, sit on a cooling rack and let cook while you make the icing.

For the ICING you will need:
Pinch of salt
1/2 tsp. cream of tartar
2 egg whites
1 cup sugar
3 T water

Combine all of the ingredients in the top of a double boiler, or in a bowl that you can use as the top of a double boiler.  Make sure it is well mixed.  Add an inch of water to a pot and let it come to a boil.  Make sure the water doesn't actually touch the bottom of the bowl.  Put bowl on top and begin using ah and mixer to beat it for 3-4 minutes.  Beat constantly!!  When it is done, pour over your brownies and then top with chocolate jimmies or some graham cracker dust or both.   After about 15 minutes you can use a brulee torch to toast it up on top!

Refrigerate for at least 3 hours before serving!

ENJOY!

Pretzels, Sweet, Savory and Stuffed!

Good evening ladies, gents and children of ALL ages!  I hope your day has been wonderful and your evening is off to a relaxing start!!

I have made soft pretzels so many times, for so many years and I realized, though I always share photos with you I have never shared my recipe with you!  How RUDE of me?  These remind my husband of home (Jersey) and my dad of home (Philly) and I enjoy making them a batch every chance I get.  I know what is like to miss the flavors and people of home so I do what I can!  Oh, in fact I have a great photo of the 2 of them enjoying some last Father's Day!!  See these mustard lovin' guys?  I call them my "easties"!

Mustard is the topping of choice in our family although I like to make cinnamon and sugar ones that we dip in caramel sauce or cream cheese icing! Ack!  You can see in the photo some are topped with kosher salt and some are not, those are the sweet ones.  You can also see the pretzel dog bites on the top!

I hope that you enjoy these soft pretzels, they are not hard, just a little time consuming, nah, not even all that time consuming, just make them, you won't regret it!  This is a really basic recipe, I have made just a few changes to.

1 1/2 cups water (110 degrees)
1 1/2 tbsp sugar
1 1/2 tsp salt
1 packet of yeast
2 tbsp melted butter
4 1/2 cups flour

7 cups water
1/3 cup baking soda

1 egg
Kosher salt
Cinnamon Sugar (1 tbsp cinnamon+1/4 cup graulated sugar)

In the bowl of your stand mixer, add in water, sugar, salt and sprinkle yeast over the top.  Let it sit for 5 minutes and become foaming on top before you continue.  Fit your mixer with the dough hook!  Add in melted butter and flour and let it go for 4-6 minutes.  The dough should be nice and uniform in color and texture, it will have cleaned off the entire bowl of all flour and liquid like this....

 





Turn out into a bowl that has been coated in oil or sprayed with nonstick cooking spray.  Cover and let sit for 1 hour in a warm place.  The dough should double in size.  It will look like this...

In a large, wide pot or a roasting pan, fill with water and baking soda and begin bringing this to a boil.  Preheat oven to 450.  Get 2 cookie sheets ready by laying them with parchment paper and spraying with nonstick spray on top of that, then, set aside.

At this point you will turn the dough out unto a floured surface.  You have  couple of options.  Well I am sure you have way more options than that, I just used these 2 options!

1. Divide into 12 pieces, roll into a snake and shape into a U shape.  Take the ends at the top of each side of the U, criss cross them downward and smoosh into the bottom part of the U. (I now realize I should have double twisted the crisscross, sue me)  Making a pretzel shape.  Do this with all 12 pieces.  OR

2.  Using all beef hot dogs or little smokies, take a small ball of dough 1 inch in diameter and flatten it out.  Lay a piece of all beef hot dog or 1 little smokie in the center and wrap the dough around, sealing on the bottom. 

3.  Do half and half!!  teehee

Now wait for your water to boil, and carefully place 1 pretzel at a time in for 30-40 seconds, then use a spatula/flipper to take them out.  If they are sturdy enough you can use tongs.  Lay them on your sprayed parchment lined cookie sheets.  If you are doing the hot dog bites, do the same thing. 

Now using 1 egg beaten with a splash of milk, brush the tops and sides of the pretzels/bites with it.  Then sprinkle on kosher salt or a mixture of cinnamon and sugar for a sweet pretzel. 

Bake:
Pretzels 10-12 minutes
Bites 7-10 minutes.

Now as I said before, in my family we dip the savory in mustard or cheese.  We dip the sweet in caramel or cream cheese icing and of course we eat the bites with cheese or ketchup.  You do what you like, just make sure you try one of each!  It is what a GOOD chef would do! :)

Your "soft pretzels make me sweat" chefwannabe

Black Tie Affair Cupcakes

Happy Monday!  Well actually it is Sunday, but since you will be reading this on Monday we will go with that, OK?  I hadn't planned on putting this up until next week but decided since it was Valentine's Day this week, you might want to make these for your Valentine!

I feel like sometimes, people think food has to be complicated to be good.  I see dishes with a mile long name, and think to myself, "I can't even remember the name unless I am looking right at it".  Food does NOT have to be complicated!  I think when you do simple flavors and do them WELL, they are the best food there is.  You won't find "Roasted Lamb Lips and Root Vegetables drizzled with a beet and plum infused white wine reduction" around here. HA!

I feel like chocolate cake with a sweet, creamy vanilla buttercream is a classic combination.  It is like a tuxedo, elegant, classic and when well fitted is in impeccable fashion.  Now adding some whipped ganache to the center, is just like adding the white gloves and top hat!  So, that being said, I call these my "Black Tie Affair Cupcakes" and I hope you enjoy them!! 

There are a few steps here, but nothing major.  Don't let ganache scare you.  So many people are afraid of it.  It is heaven, CHOCOLATE heaven!  You can do SO much with it too!  So let's get started. 


Double Chocolate Cake (yields approx 25 cupcakes or 2-9inch pans)
2 cups flour
2 cups sugar
3/4 cup cocoa
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 cup oil
1 cup boiling water
1 cup milk
2 eggs (well beaten)
2 tsp vanilla
1 cup milk chocolate chips (can use semi sweet)

Preheat your oven to 350 degrees.  Line cupcake pan with liners.  Combine all ingredients.  Mix just until combined as to not overwork your flour.  Fill cupcakes and bake 20-22 minutes.  Remove and cool completely. (this is a good time to make your ganache)

 

Ganache

6 ounces milk chocolate chips

1/2 cup heavy cream

1 tbsp butter

 

Place chocolate chips in a heat proof bowl. In a small saucepan heat cream until just before it boils. Pour over chocolate chips, add butter, and let sit 2 minutes. Using a whisk combine cream and chocolate until combined. Refrigerate for 1-2 hours. Put into mixing bowl of your stand mixer with the whisk attachment and whip for 3-4 minutes. You can also use a hand mixer, chip until creamy and light. The color will change to a lighter brown color. Use a piping bag or Ziploc with the corner snipped off to fill the holes!

 

 

Using the end of a wooden spoon or something of a similar size that is round, poke a hole in the middle of each cupcake. Wiggle the spoon to make the hole slightly bigger. See below.

 

 

Using a Ziploc bag or a piping bag, fill each middle with the whipped ganache. 

Until they are all filled like this.....

Vanilla Buttercream
3 sticks of room temperature butter (1 1/2 cups)
2 lbs powdered sugar
2 tbsp vanilla extract
3/4-1 cup heavy cream (depending on consistency you want)

Combine all ingredients in a stand mixer or with a hand mixer. Beat until creamy and fluffy.  Frost cupcakes with a knife, or use a piping bag for a decorative look. 

Now get in the kitchen and make these!!  Sweets for your sweet!!

Your "already has her Valentine picked" Chefwannabe

Easy Angel Food Cake with a Pink Moscato Icing!

You know what is coming up, don't you?  Of course you do, VALENTINE'S DAY!  As a single friend of mine calls it, "Singles Awareness Day"!  Regardless of if your Valentine is a boyfriend, girlfriend, husband, wife, son, daughter, whoever it is, just celebrate a day of loving the ones in your life!  Wait.......hold up.  Do NOT celebrate your love for your children with this cake. 

 

I was at the grocery store last week and popped over to the liquor section to pick up my husbands guilty pleasure, "MD 20/20", yeah, I know...keeping it classy.  Anyway, to make my trip even more full of class and hoity toityness, I eyed a 10.00 bottle of sparkling pink moscato.  My eye is always drawn to pink things, especially pink things I can consume. 

A week passes and I have still not popped the cork on this baby.  So Saturday, the Internet went down for 3 hours during the evening hours.  What better thing to do than have some drinks right?  It was sparkling, bubbly, sweet goodness!!  I decided it had to become something for Valentine's Day.  And this is how the cake was born.  I decided with Moscato in the icing, the cake had to be plain, but amazing.  I am lover of angel food and so it was.  I found my favorite angel food recipe, and made it.  I will share it with you.  This dessert is so easy and though I know everyone loves decadent beautiful desserts to feed your lovey dovey on VD  (wow, that was awkward)  sometimes there is only time for something quick.  What you don't use in the recipe you can drink so it serves double duty! 

My darling, adorable, and cutie patootie husband loved this.  I would change only ONE thing.  I actually thought about not posting this because there was something I would do different next time but then decided it was good to post something I would change.  It happens to everyone and the change is cosmetic mostly anyway.  I would add fancy dollops of whipped cream on the top with a strawberry in each one.  So if you make this, and you do that on top, take a photo and post it on my face book page so I can see!!!

Here is the angel food cake recipe I have been using for years, it is easy and SO delish, it is from cooks.com!

You will need:
1 1/2 cups egg whites (this was 12 large eggs for me.  SAVE your yolks for something else!)
1 1/4 sifted cake flour (I always use plain AP flour)
1 1/2 cups sugar
1/4 tsp salt
1 1/2 tsp cream of tarter
2 tsp vanilla
Preheat oven to 375 degrees. 

In your stand mixer bowl or large bowl (if using a hand mixer) separate eggs, whites into your bowl and let stand at room temp for 15 minutes.

Sift flour with 3/4 cup sugar, sift 3 times and set aside.

Beat egg whites on medium speed with salt and cream of tartar.  Gradually beat in remaining sugar, 3 tablespoons at a time, beating well after each addition.  Beat at high speed until eggs for soft peaks.  Turn up the speed and add in vanilla.

Add in flour mixture 1/4 at a time, mixing on low for 3 seconds after each addition or until mixture is completely blended.

Using a rubber scraper, gently push better into an ungreased 10" tube pan.  Cut through the batter twice with a knife to level center and remove any air pockets. 

Bake on the lower rack of your oven for 35-40 minutes or until a toothpick is inserted and comes out clean of wet batter.

Invert pan over a bottle to cool.  Let cool completely, about 2 hours.  After it is cool, flip the cake pan back over and run a knife carefully around the edges to free it from the pan.  Invert unto a plate, you might need to reach in and help it, but it will come out!

Pink Moscato Drizzle:
1 1/4 cup powdered sugar
3 tbsp sparkling moscato
pink food coloring (optional)

Using a whisk or electric hand mixer combine until smooth.  Carefully pour around the top of the cake until it begins to drip down the sides!  Let stand for 15-30 minutes before serving!

Remember, I said, if I did it again I would pipe dollop's of whipped cream with a strawberry in the middle, so there was one in the middle of each cut piece!

Enjoy and make sure you love the moscato you are using, because you definitely taste it!  Delish!

Your "moscato lovin" chefwannabe

Elf Hats!

As you all know, I love YouTube.  It is an unhealthy, amazing addiction.  I like watching lots of YouTubers but obviously cooking ones (ok and makeup) are my obsessions.  I ran across this crazy chick, who is dubbed "The Crumb Boss" (Gretchen).  She owns a bakery in North Jersey and she and her best friend, Steph (the producer) are hilarious, and inappropriate and completely addicting to watch. (at least to me and almost 32,000 other viewers they are!).   Anyway, recently I ran across this adorable little Christmas treat.  I had seen it on Pinterest, but the reality is, the Crumb Boss is much cooler and it gave me a chance to share these Jersey girls with you all!  She even had a cute name for them and upon emailing her, she gave me her blessing to share it with you all!  However, I did NOT cheat and fill half my bowl with plain bugles........*insert throat clearing gag noises*.

Anyway, I know so many of you are very busy and though you enjoy Christmas treats it is tough to find time for tons of baking.  These treats, you just assemble and they are the perfect combination of salty and sweet.  HOWEVER, I have a few "lessons" to pass on to you guys.  The original Elf Hats called for regular M&M's.  I thought I would be smarter than Gretchen, and would use peanut M&M's.  Yea, not so smart.  They are a little big, they still give the effect and look cute, but, when I make them for Christmas trays, I will use plain.  See what happens when you are physically and emotionally unable to stick a recipe?  Also, unless you were born with 4 arms, who can work as separate units, get a buddy to do either the filling or the candies.  My chocolate got everywhere when I put the bag down to put the M&M in.  Just find a buddy, someone to share a glass of wine and make Elf Hats with.  Shouldn't be to hard.

I don't remember how many this made, but I can tell you that it made quite a few, plus the 6 or so I ate while putting them together.  I would suggest melting just half of your chocolate at a time.  Just a note I don't want to forget to tell you.

Ok, you are going to need to grab:
1 box of ORIGINAL bugles
1 12ounce bag of white chocolate chips
1 lg bag of plain M&M's
1 disposable pastry bag

Get a cookie sheet and line it with parchment paper or foil,  Melt your chocolate, half of the bag at a time in 30 second increments until all melted.  Pour into your disposable pastry bag and cut off only the very tip! Fill each bugle with white chocolate, let it overfill a tiny bit and stick your M&M in for the elf head, into the "hat".  Rinse and repeat. 

Go until you run out of ingredients, or you just get tired of making them.  Make sure to eat the ones that don't look just right, and work fast, before your chocolate hardens in your bag! 

Thanks to Gretchen for graciously letting me share her little snack, and for the constant entertainment and great recipes I get from her video's!  I will link you to her channel, and FB page below!
YouTube http://www.youtube.com/user/steph91069
Facebook https://www.facebook.com/pages/Crumb-Boss/122002891200039?fref=ts

Your "wonders if all elf heads taste like chocolate"chefwannabe

Sopapilla Cheesecake

....and what a beautiful marriage it is!  I am going to try and keep myself calm, but I am a hot mess after tasting this dessert.  I was overly excited from the beginning, I don't think there are meds for it, so forget even suggesting it.  Now let me get started with where I found this dessert my HIGHLY adorable husband has deemed, "the best dessert you have ever made and I have said that about alot of them but I MEAN it this time".  Thanks Geo.  Your a dream.....

 

I am completely addicted to YouTube.  It seems as though I was a bit of a YouTube late bloomer.  I just didn't get what everyone found so addicting about it until a year or so ago.  Maybe not even that long.  One of the first cooking channels I found was Bettys Kitchen and let me tell you, *as if we have met before, which we haven't* she is the sweetest, kindest woman ever.  Her recipes are great, she explains in great detail what she is doing and why, which is excellent for beginner cooks.  I am a visual learner, don't give me a book, just show me.  If you are the same with cooking, she is your answer!  I was watching last week and this new video was posted.  I watched it and I couldn't NOT make it.  You all know that I usually only post original recipes, however, this seemed so worthy of sharing I had to email and ask her if I could do so.  This recipe was shared with her from a viewer who wanted to be called only, "Monica in Arkansas".  I am so glad she shared with with Miss Betty and I get to share it with you all.  Now about that YouTube addiction....I have spent plenty of  almost all-nighters there.  Did I really just admit that?  Oh well, chefwannabe fact #531, I sometimes don't know when to NOT share my shame.  

I did make ONE change.  Remember how I didn't know I was out of sugar?  Well, I had enough for the filling but not the top so I substituted brown sugar on top and holy brown sugar batman, I am never going to put white sugar on top!

Here is what you will need to pick up at the store, easy and cheap, just like..oh nvm.

2 8oz blocks of cream cheese
1 cup white sugar
1 tsp Vanilla Extract (homemade or store bought)
2 cans of crescent rolls
1/2 cup butter, softened
1 tsp cinnamon
3/4 cup sugar  (brown or white, I used brown)
1/4 cup honey

Preheat your oven to 350 degrees.  In a 9x13 baking dish, spray with nonstick cooking spray and roll your crescent rolls out to make a bottom crust.  Spread out the dough and pinch seams together.  

bottom crust

Set aside and make filling.   In a bowl combine cream cheese, white sugar and vanilla.  Use a hand mixer to obtain the creamiest texture possible.  Spread this out unto your bottom crescent roll crust. 

Filling spread on!

Take your second can of crescent rolls and roll out over the top, doing the same with pinching seems together and stretching it to fit.  I kind of did it on the counter and then picked it up and put it on.  Do the best you can, it won't be the end of the world if a seam shows, you can see a few on mine! Next, in a small bowl combine butter, brown (or white) sugar, and cinnamon.  Mix thoroughly and dot the top of the dessert with teaspoons full.  

They will all melt together so no worries, you will have plenty.  Here is the hard part.  You MUST let it cool COMPLETELY before slicing.  I know it will be hard, maybe you can vacuum under your bed or clean a closet.  You know.  The one that you need to wear a helmet to open the door?  By the time you are done, I swear it will be ready to dive into!!


Bake for 30 minutes.  Keep an eye on it.  It will seem a little jiggly when you take it out.  It is the butter, don't worry.  



drizzle honey!!

Take it out and immediately drizzle the top with your honey.  I might have added a little extra, totally unaware I was doing it....do you believe me?  Well it all worked out quite well!

I hope you take time to try this.  It is so easy and requires things you probably already have around the house.  


Do not delay, try this today!

Your "waiting for Geo to go to sleep so I can go sneak another piece"chefwannabe

Chris