Biscuit Cinnamon Rolls

Hey Folks!

I'm still here--just not photographing that same corn chowder I've now made about 100 times.  =)  

I had a brainstorm the other day I wanted to share in case anyone else wakes up at 7:30 am and wants to make a quick delicious breakfast in half an hour so his/her spouse can enjoy it before leaving for work!  Got that?

And it worked!  My brainstorm.  Fast cinnamon rolls made with biscuit dough instead of a lengthy-process yeasted dough. 

They were really delicious.  All I did was add a little sugar to a regular biscuit recipe, then rolled the dough out, spread a little oil on, sprinkled cinnamon and sugar, cut and baked.  In my toaster oven!  I love my toaster oven!  I'd say the whole process took about 20 minutes start to finish.

Then methinks to mineself: "hmmmm. . . this would be yummy as a savory roll too with scrambled eggs and cheese or ham and cheese!"  That's when I noticed this getting shared all over facebook.  Crazy, right?  

Well, I made my own biscuit dough from scratch, so there!  =)

Enjoy the not-so-original-brainstorm idea anyway!

Frittata

A simple and delicious dish for any meal of the day, especially if you want quiche but don't feel like fooling with a crust (or the baking element in your oven just went out, which is what happened to me right before Thanksgiving!). Like quiche, you can fill your frittata with any combination of ingredients that suits your fancy: bacon and cheese; asparagus and ham; spinach; onions; potatoes. And so on. Once you have your fillings prepared (sauteed, cooked, wilted, fried, etc.) you pour your egg/cheese mixture over them in an oven-proof skillet and cook on the stove until the eggs are mostly set but still wet on top. Then transfer to the oven and broil until the top is lightly browned. That's it! 

For this frittata, I used sauteed spinach and onions and boiled potato slices. I mixed in some needing-to-be-used cream cheese with the eggs and then sprinkled feta on the top just before it went under the broiler. YUM! I was trying to conserve cookware, so I sauteed the spinach and onions right in the cast iron skillet that I cooked the frittata in. However, I think I would do them in a separate pan next time so that I could layer the frittata with the potatoes on the bottom of the pan, then spinach, then eggs poured over all. That way the potatoes could get crispy on the bottom instead of the spinach. Make sure there is some butter or oil under all that too, by the way! 

For this frittata, I used 6 eggs and a dash of milk, salt and pepper. It took longer to cook on the stove than I thought it should, but that may have been because I was using a cast iron skillet instead of a non-stick making it hard to lift the edges and let the eggs on top run down underneath to cook faster. 

Whatever your method, this is simpler and faster than quiche and just as tasty. As a main course, this fed two adults and a toddler with two slices left over. Enjoy experimenting!

Pop!

Well, I'm not entirely sure it was worth the time and effort, but I wanted to try out a collage sometime, and here it is!  (Don't look too close at the edges--Atticus is about to wake up, and I don't feel like going back into the project and changing it again!)

I made some peach yogurt pops last week to freeze in my cheap-o mini pop molds.  As you can see, I like to eat mine by scraping my teeth down the sides.  The yogurt melts slowly, allowing you plenty of time to enjoy the creamy fruity goodness as you take a break from washing dishes or sneak outside to satisfy a mid-afternoon food craving.  Who, me?

Once I'd worked my way down to about a 1/3 of pop's original size, I stashed it back in the freezer for someone else's afternoon craving.  It was well-enjoyed both times.

Really, these pops are just yogurt, peaches, a teensy bit of sugar, and vanilla.  So there's no harm in eating one for breakfast and no need to feel sneaky about eating one any other time of day!  Plus, mine are small.

Yogurt Fruit Pops

Equal amounts:

fresh or frozen fruit

yogurt

sugar to taste

dash of vanilla or other complimentary flavoring

Do it!  Whiz all together in a blender and pour into molds.  If you don't have popsicle molds, just use a cup or small yogurt container, cover with foil, and put a popsicle stick in it.  Freeze and enjoy!

Grits: Take 1 & 2

Nothing makes me feel so southern as making a bowl of hot, buttery, cheesy grits for breakfast (except maybe frying green tomatoes!).  A little fresh-ground black pepper on top, and you need nothing more.

When we'd eaten all we wanted--baby LOVED the grits!--I put the leftovers in a small loaf pan and into the fridge.  The next morning I sliced the grit loaf up as you would for fried cornmeal mush and fried it gently in a skillet with some butter.  Topped with homemade syrup or fruit sauce, we enjoyed it as much the second day as we did the first.

Grits: Take 1 & 2.  Simple.

Peaches & [S]cream

The morning started innocently enough.  Baby slept through the night [insert lots of "!" here], something I've been complaining about the last week.  So I awoke at 7:00, blissfully went back to sleep, and woke again at 8:00.  Diaper change, nurse.  

I knew David had been up awhile already so I told him I'd make pancakes and bring some to him in his office when they were ready.  Little A was happily entertaining himself with toys, the Bumbo seat tray, etc.  I began mixing up the pancakes from a recipe out of the "Luarel's Kitchen" cookbook.  As I was getting ready to add some sweet cream buttermilk powder to my other dry ingredients (I know this, because later I found the cup measure with buttermilk powder still in it sitting on top of the other ingredients in the mixing bowl) I heard a loud thud and scream.  

This is not the sound a mother wants to hear when she's had her back to her child for the last 10 minutes.  

I whipped around as I heard David also bounding down the steps.  In a moment I saw what had happened.  My son was sitting on the floor by the cookbook shelf with the object below lying next to his foot:

OUCH!  OUCH!  and OUCH!    Oh, my poor boy!  He was scrEAMing!  And rightfully so; I weighed the iron later at 6.5 pounds.  It fell on his left big toe, scraping a good bit of skin off and doing who knows what to his toe bone. Well, needless to say, pancakes were hastily abandoned as we phoned Dr. Grandpa and scrambled to gather gauze, children's acetaminophen, and ice for the ride over.  One of us had to hold Little A the whole time to keep him from grabbing/kicking his hurt toe.

We arrived at Grandma and Grandpa's still screaming and uncertain about what the rest of our day might look like.  Well, triage nurse Grandma and Dr. Grandpa quickly assessed the toe, bandaged it, and supplied animal crackers while I nursed to keep him as still as possible.  All in all, he seemed to recover well, especially when Grandpa got some of that acetaminophen down his throat.  

About an hour after the "thud" we were home with instructions to leave the bandage in place as long as possible and administer acetaminophen as needed for pain.  Little A got another diaper change and some more milk and went down for a nap.  David returned to his office upstairs.

And me?  

Well, it was back to the pancakes.  We all needed a little treat to help recover.  I finished mixing up the batter, adding a little extra flour to make it less runny.  While the first few pancakes sizzled in the skillet I thawed some peaches and threw some sugar/cornstarch/water mix on the stove to heat. Once thawed, the peaches were dumped in along with a little drizzle of almond flavoring.  And a few hours after they were promised, I had a stack of pancakes ready to take to David . . . 

And of course, one BIG one (the stack was just too messy to do twice) for me.  Little A, who loves pancakes and fruit got some for an early lunch when he woke up.  And now you know why this blog post title is "Peaches and [S]cream".  Here's to a hopefully uneventful rest of the day.

Fruit Sauce for Pancakes:

1 cup fresh or frozen peach slices (or any other fruit)
1 TBSP sugar
1 TBSP cornstarch
1/3 cup cold water
drizzle of almond or vanilla flavoring

Thaw peaches if frozen.  Dissolve sugar and cornstarch in water and set on stove over med-high heat.  When peaches are thawed add to mix along with flavoring.  Stir occasionally, and let bubble until the juices are clear.  Remove from heat.

Granola

Like my search for the perfect basic bread recipe, I have been trying, discarding, and tweaking granola recipes for the past year or so. Until finally. I have it the way I like it. Each time I make it, I give a little away, and I've had enough positive feedback that it's time to post a recipe. I honestly have no idea the path this recipe has taken (I typically like to cite my sources), so I can only report on the final product.

Granola di Anita (sorry, just feeling a bit Italian at the moment!)
Yield: about 8 cups (I usually make a double batch)

DRY
4 c. rolled oats (I sometimes use 1/2 barley flakes if I have them)
1/4 c. each wheat bran and ground flax*
1 tsp salt
2 tsp cinnamon
1 cup nuts (I always include raw cashews if I have them)

WET
3 TBSP butter
3 TBSP vegetable oil
1/4 c. honey
2 TBSP molasses
1/2 c. sugar
1 tsp each vanilla and maple flavoring
2 TBSP water

WAIT!
1 c. flake coconut
1 c. dried fruit (figs, apricots, cranberries, currants, raisins, etc.--mix and match!)

Instructions: Preheat the oven to 325F. Mix the DRY ingredients together in a big bowl. Next, mix WET ingredients by melting butter (or just use all veg. oil if you like) and then adding the other ingredients, stirring to dissolve the sugar. Pour the wet mixture over the dry and stir to coat. WAIT to add the coconut and fruit (they will burn if you bake them in from the beginning. I know.) Spread granola on baking sheets (one 11 x 14 for a single batch) and bake for 10 minutes. Stir granola and rotate trays (if you are using more than one), then bake another 10 minutes and stir again. NOW add your coconut and dried fruit. Bake another 10 minutes. Finally, let cool . . . undisturbed! Your granola will have a mental breakdown and literally crumble if you stir it while cooling. So if you want it to chunk together, DO NOT TOUCH (okay, you can snitch a taste or two while it cools if you must). When completely cool, package in plastic containers or ziplock bags to store. Will keep for weeks (if it lasts that long!).


*Just leave out the wheat bran for gluten-free granola. You can substitute oat bran if you like.

Pumpkin French Toast

With a shift in my schedule at work, I've been enjoying a bit more morning time at home and have been happily breakfasting some of those mornings. Last week I tried this creation--adding pumpkin puree to a french toast batter. I layered some bread in a dish, poured over the stuff, let it soak a bit, then microwaved for six minutes. I finished it off under the oven broiler (a little longer than I should have!) for a toasty top. This was truly delicious with my pumpkin caramel sauce and whipped topping all over it! Mmmmm . . . Next time, I think I'll up the spices and put even more pumpkin in. Only problem is, I don't really know how much I added the first time. =)

Summer Love

It's all about fresh, homegrown tomatoes and sweet, pungent herbs picked out of the garden.


Case #1: Buttery Sage and Tomato Omelet

In a few teaspoons of butter, saute some fresh chopped sage and diced tomato a few minutes. Not long enough for the sage to wilt and lose its color! Whip up your eggs (I used 2) with some salt, pepper, and a dash of milk and pour over the tomatoes. Next comes the hard part. Turn down the heat and resist the temptation to touch it until it is nearly dry-looking on top. Then get a spatula under that thing and flip it! Turn off the heat and let it sit in the pan a few moments to completely cook the eggs. Slide onto a plate, top with cheese, and give thanks to God for fresh tomatoes and herbs!

Of course, if you want to make it a real, full breakfast, you must have fried potatoes on the side. I cut up my potatoes, add some water and zap them in the microwave for about 4 minutes to cook them. Then I transfer to my iron skillet with some butter or oil and fry over low-med heat until they're browned. Salt, peppah, nothin' bettah! Here I ate them with some fresh tomato chutney.

Summer Love Case #2: Eggplant-Tomato Stackers with Pesto Pasta

Right off the bat, I have to say these stackers were less than ideal. Maybe they needed more salt, more oil, more pesto, or just needed to be totally re-done. I simply brushed eggplant slices with a little olive oil, spread on a bit of pesto, slapped a tomato on top and baked in the toaster oven at 350F for 20 minutes or so. Not particularly tasty. Salt helped. I think another time I would fry the eggplant first, salt the slices, top it with goat cheese--YUM!--and then add diced tomato and fresh basil with more salt and pepper. Or something like that.

As for the pesto pasta-yummy! Check back in for a pesto discussion later.



Case #3: Scrambled Eggs with Fresh Diced Tomato and Basil

Pretty, no? Especially on that blue and white plate! Scrambled eggs--make 'em like you like 'em. I like mine a little browned just so I KNOW they're done. Topped with fresh diced tomatoes, chopped basil, and parmesan. I loved how it looked, liked less how it tasted. Maybe too much basil in too big chunks. I think next time I will mix the tomatoes and finely chopped basil with a little olive oil and salt before topping the eggs.

Ah! Summer love! How quickly your beauty fades! How fast you all go to seed!

GF Pancakes

That means "Gluten Free" by the way. In honor of my GF SIL (Sister in Law), I found this scrumptious oatmeal pancake recipe that doesn't use any wheat flour (it's very similar to the other oatmeal pancakes I blogged about). I found out this afternoon that they are yummy cold from the fridge when you get home from work tired!

Be careful with these as with all other oatmeal pancakes that you cook them over medium LOW heat so as to allow them to set at the center without burning on the outside. A little long on the cooking time when I had four (plus mine) hungry mouths to feed. They were actually very sweet and non-demanding, of course.

Scones, Again

I really outdid myself on Saturday with all the baking/cooking projects I had going on. Read: "I made a HUGE mess of my kitchen!"

The upside of all the mess was a lot of good food and some material for my sadly-neglected-of-late cooking blog. I actually posted my basic scone recipe awhile back, but I was so enamored of the scones I made on Saturday that I have to write about them. anyway Actually, this post could also be called "Toaster Oven" because I was as pleased about using mine to bake the scones as I was about the scones themselves. Only the toaster oven doesn't hit your tongue with that soft, cake-like texture and velvety, melting chocolate-y goodness as a scone does, see?

But when you feel like baking something small-ish on a hot-ish day, there is much praise to be sung in honor of the humble counter-top oven. No heat waves pouring into the kitchen and onto your skin. No enormous waste of energy just to bake one small pat of scones. No half hour waiting for it to heat up. Yay! I love our toaster oven (many thanks go to my husband's late paternal grandmother for this inherited treasure).

So, scones in the toaster oven; a killer combination. In less than 30 minutes, you can go from raw ingredients to delectable breakfast (including coffee brewing time). Have I convinced you that you want to:

a. buy a toaster oven?
b. make scones?
c. bake scones in your toaster oven?
d. all of the above?

If so, read on. If not, read on.

Another one of the great things about scones (besides the close-to-immediate-gratification factor) is the ease and simplicity of forming them. You could spend some time and lots of flour patting them out and cutting them into cute shapes to bake them. But the truth is they taste just as good if you dump the dough on your greased baking sheet (in this case, the toaster oven tray insert), pat them into any odd shape, and score them into the approximate size you want to ingest them in. This past Saturday I made an flat ovally shape, scored them into rough squares, and slapped them on in the oven. No need for fussiness here.

When those babies came out I immediately drizzled them with some orange-chocolate icing I had on hand, and I thought they looked kinda pretty.

(Can I insert another ode in praise of scones? They are so deliciously versatile! Put in them whatever you have on hand in the way of dried fruits, nuts, spices, flavorings. Really, the basic recipe is that: basic. You get the fun of making them uniquely tasty each time you whip up a batch. These have cranberries, chocolate chunks, and vanilla in them.)

I waited awhile for my taste-tester to get back from a project he was working on, but I couldn't hold out for long against the alluring smell of these gems. Mug of coffee nearby, and camera in hand, I did some serious damage to a few.

"the last bite"

Now do you want scones?

Basic Scones

(makes two rounds, depending on how you form them--these pictures show a half recipe)

1 3/4 cup flour (may subs. other flours for texture, fiber, etc.)
3 tsp baking powder
1/4 cup sugar
1/8 tsp salt
5 TBSP butter
1/2 cup milk
1/4 cup yogurt

Instructions: Sift flour, baking, powder, sugar, and salt into a bowl. Cut in butter until it is in pea-size chunks. Stir in any dried fruit/nuts. Add milk and yogurt, and stir minimally! Dump dough onto greased baking sheet, push into desired shape and score with a knife. You may brush them with milk/egg if you want a shiny finish. Bake at 400F for 15 minutes.

Oatmeal Pancakes

So, I've been obsessed with breakfast foods recently (as I write--for instance--the smells of cooling granola ("let cool undisturbed"!) are wafting in enticingly from the kitchen). This obsession is a little ironic, because we rarely get up early enough to actually enjoy a nice, leisurely morning meal without being on-the-cusp-of-late to work. Maybe that's the thing--I'm subconsciously searching for that perfect, satisfying, quick breakfast food that will make mornings as smooth as cream (and let me get to work on time).

I tried making granola a few weeks ago. I even put in some fancy ingredients--dried cherries, cranberries, and slivered almonds. It was so-so in flavor and texture (I probably disturbed it too much while cooling) but did make a quick, satisfying breakfast paired with some plain yogurt and honey.

Of course, I've also done scrambled eggs for breakfast, which seems pretty quick except that I want them with warmed tortillas, salsa (which may take a while to hunt down) and coffee (read: "takes five minutes to grind the beans, dump the old grounds, find a new filter, measure out coffee, and then locate the carafe, which must be filled with fresh, cold water and dumped into the reservoir just to start the coffee!").

Of course, there's always the quickie grab-a-muffin breakfast, which is wonderful when you don't leave all your muffins at your parents-in-laws' house three hours north of here, and of course no bananas in the freezer to make them again.

I almost bought a bag of bagels at the grocery store today.

So, about those pancakes. The thing I like about them, besides the fact that they're mostly oats, is that you're supposed to soak the oats in buttermilk the night before. This dedicates you to finishing them in the morning, like it or not.

I didn't do much to alter the recipe for myself other than substitute about 1/2 plain yogurt and 1/2 milk for buttermilk (which I never have) and add a 1/2 tsp. salt. Also, cook them over medium-low heat as they will not cook in the middle before burning on the outside otherwise. You can guess how I know that.

Enjoy!

Finally, a gratuitous display of one of the bridesmaid's bouquets I did for an out-of-state wedding two weeks ago (one of my excuses for not posting more during May) . . .

Saturday Morning Breakfast

Maybe this post belongs in the "Confessions Archives" because I'm really just putting it here for the pictures. I like them. =) The muffins weren't that spectacular--I'm not a fan of the cornmeal I put in them. But along with the coffee brewing, they made the house smell like a warm, cozy bakery--a nice antidote to the plunging temperature we're experiencing now.

Maybe I'll go redeem my day--culinary-wise--by making a batch of fresh pasta . . .

French Toast, Revisited

Mixing up the ingredients: I used 2 eggs, 2/3 cup milk,
a splash of vanilla, some salt, and 2 TBSP brown sugar

Slicing the bread

For those of you who may complain that there's
too much censoring on the Uncensored Kitchen

Yes, the whole messy thing, complete with clothes-drying rack!

and a violet on the plant bench beneath the window

back to the toast, sizzling away . . .

I tried several topping options for my little toasts:
plain syrup, vanilla yogurt and syrup, and whipped
topping with pecans. Winner pictured below.

I didn't really follow a recipe, but was comparing it to the Doughnut French Toast I made a few months back. I missed the vanilla-y, egg-y quality of that toast, which, looking back had a much larger ratio of eggs to milk as what I made this week. I did appreciate having the salt and sugar added into the mix, though. My bread was white and wasn't very stale to start with this time, so it seemed a bit soggy to me and improved in texture the following day. If I ever perfect this, I'll post a recipe. Promise.

Doughnut French Toast

It was somewhere between asleep and awake--a weird mix of dreams, the breaking dawn, and NPR's Morning Edition program. I was asleep one moment and the next I was catching a snippet of conversation between Steve Inskeep and Nigella Lawson concerning Lawson's "Doughnut French Toast". (I think this must have caught my one awake ear because a few months back one of my sisters had posted about this particular french toast, and I had watched a video clip of Nigella making it.) And in the next moment, I was dreaming about being a chef in a nice country hotel . . .

Later on, I wondered if I had really heard a Morning Edition clip, or whether I had just dreamed it all. I went to NPR's website and found proof that I hadn't been totally in la-la land. And did I have stale-ish bread on hand at that particular moment? Why, yes! And was I having a morning at home with time to make french toast? Absolutely!

Mmmmm . . . this french toast was really good. I think it had a bit much vanilla, and not enough (none at all, in fact) salt. But I loved the egginess and the instructions to soak it as long as it said. My bread could have used even more of the wet stuff, but I had used whole grain bread when the recipe called for white. I also noticed later that there are two recipes (at the NPR site and here)for this toast online in which one calls for double the amount of milk. Now that would make a difference!

Cook's Word: A good, solid french toast. I think I would add a dash of salt to the egg mixture as well as a little sugar. I didn't care for all the sweetness being on the outside. I think I'd also cut the vanilla a bit if I make it again.

Mini Cini's

Here's a fun, easy way to do cinnamon rolls. I made a batch of bread dough, then used one loaf's worth for cinnamon rolls. I wanted to make them small for camping, so I rolled them to about 3-in thickness, sliced, and placed them in well-greased muffin tins. So cute! They got a little glumpy after sitting in a container for three days, so I'd recommend eating them right away!

Chocolate & Fig Scones

So here it is . . .

Chocolate & Fig Scones

3/4 cup flour
1.5 tsp baking powder
2 TBSP brown sugar
dash salt
2.5 TBSP butter
1/4 cup dark chocolate pieces
1/4 cup chopped dried figs
1/4 cup milk
2 TBSP yogurt


Sift flour, baking powder, brown sugar, and salt into a bowl. Cut in butter to the size of peas. I like to refrigerate or freeze here to re-solidify the butter. Stir in fig and chocolate pieces. Stir in milk and yogurt just until flour is incorporated. Dough will be too sticky to handle! I just dump it out on my pizza stone or pre-greased and -floured baking sheet and press it into a circle. Score into 6 - 8 triangles with a knife (see picture below) and bake at 400F for about 12 minutes. Cool on a wire rack. Brew some coffee. Enjoy! This makes fairly small scones. In fact, it is a modified half-recipe, so it can easily be doubled. If you prefer round scones, dump your sticky dough onto a generous pile of flour, dust top with flour too, and pat flat before cutting with a biscuit cutter, or glass, or what have you.




Cook's Word: I love the buttery taste of these and the combination of dark chocolate and figs! They are crisp on the outside and moist inside. They re-heat nicely in a toaster oven to give the same freshly-baked texture. For endless variety, omit the chocolate and figs and add any combination of dried fruit, spices, or melty candy that suits your fancy!

Bagels

Too much fun! Bagels have become one of those things that we just buy and never think about making at home. While many recipes are involved and complicated, my sister found one that you can whip out in an afternoon (or morning). I won't post the recipe here, just a link to the original. I added some whole wheat flour, of course, and dipped mine in sesame seeds just before baking. I also made 12 instead of 8 bagels, and found that they didn't need to bake 10 minutes on each side. I'll try 6 or 7 minutes per side next time.

The dough gets formed into little balls that rest.
Mine rested a l---o---n---g time because I had
two other projects going on at the same time.

After it rests 20 minutes, the dough gets shaped
into bagels which rest again another 10 - 20 minutes.

The bagels are boiled before being baked. It
was surprisingly easy and not messy (though boiling
did make them a little sticky). I coated them with
sesame seeds prior to baking. Turned out really great!

I had to run out for some neufchatel cheese
so we could eat them hot and fresh that night!

Here and There

Of course, foods are being cooked and baked in the kitchen even when I'm not blogging about it. I couldn't possibly do a post about every breakfast, lunch, and dinner that gets eaten here. And who wants to read about cold cereal, eggs and potatoes for supper, or tortilla snacks (well, maybe those . . .)?


So, here are a few of those foods that might not ever merit their own post:


Zucchini Guts Stir-Fry: Sounds appetizing, right? Well, what do you do with the dolma zucchini innards? The first step in my recipe was to cure them in the fridge for a few days, almost forgetting about them until I needed a quick dinner one evening. I started by searing some thick slices of onion in hot olive oil and a few splashes of soy sauce. Add zucchini parts (insides and peels) and fry, stirring often, until tender-crisp. Salt and pepper. Eat!

Tomato-y Rice: I served the zucchini over rice that I cooked in the leftover tomato sauce from the dolmas--it gave it a slightly Spanish-rice flavor. Taste-tester notes that this meal involves a nice combination of colors and textures (the zucchini peels retained a slight crunch). Cook particularly likes the crisp soy sauce-flavored onions in the stir-fry.

The Clymer Stack: This is a breakfast dish inspired by some friends by the name of "Zook". You know who you are. Their stack comes from Pennsylvania Amish tradition and is a layering of fried scrapple, molasses, baked beans, milk-soaked toast, and a fried egg. My stack you will see below: toasted bread, fried egg, and spicy sausage gravy. Taste-tester appreciates that the toast is not soggy as in the Zook Stack. Cook would mention that the spicy sausage gravy, while quite delicious, is almost too spicy for morning food.

Vanilla Chai Cupcakes: This is just a teaser, because these cupcakes are going to get their own post, complete with recipe when I get it perfected to my taste. Warning: THESE SMELL UTTERLY SCRUMPTIOUS WHILE BAKING AND YOU MAY BE TEMPTED TO EAT ONE AS SOON AS YOU CAN GET YOUR HANDS ON IT (without burning them)!

Add some Fisher Family Butter-Cocoa Frosting, and ooooh la la!!




Cook's Word: Check back, baby. You may want to try this at home!