Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Monday, December 5, 2016

Chocolate Mint Thumbprints/#12 Days of Cookies

There are so many flavors that say "Christmas"! Chocolate, orange,  peppermint, egg nog, just to name a few! Two of my favorites are chocolate and peppermint, so I wanted to share an old favorite cookie of mine, Chocolate Mint Thumbprints! When you read the recipe you will be surprised at how simple and easy these are to make. There is only one thing you need to remember. Make the dough the night before you want to bake these. You can also make the dough in the morning, and then bake when you get home in the evening. No matter when you bake the cookies, allow time for the dough to chill in the fridge for 6 hours or so. When it is time to bake, these cookies are quick. This recipe makes 3 dozen cookies.

Chocolate Mint Thumbprints 
(printable recipe at end of post)

6 squares Semi Sweet Baking Chocolate
3/4 cup Butter
1 cup Sugar
2 Eggs
1 3/4 cups Flour
1/2 teaspoon Baking Powder
5-6 Candy Canes, crushed

1. Microwave  the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted. 

2. Stir in sugar.

3. Add eggs, one at a time, mixing in each one before adding one.

4. Mix flour and baking powder together in a small bowl. 

5. Add flour mix to egg mix, and mix well.

6. Cover and refrigerate dough for at least 2 hours or overnight.

7. Preheat oven to 350 degrees. 

8. Roll dough into 1" balls. Place on baking sheet.

9. Bake 10-12 minutes. Be careful to not over bake.

10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!

( For some reason, none of my how-to pictures turned out, but if you have  any questions, please email me at thefreshmancook@hotmail.com)


Don't forget to see all the others cookies baked for Day 5 of 12 Days of Christmas Cookies!!




   


      Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee.  We will be filling the season with all kinds of delicious cookies.  Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies.  We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness!  May your holidays be sweet!

Day 5

Chocolate Mint Thumbrints from The Freshman Cook
Clint's Favorite Chewy Chocolate Chip Cookies from Cooking With Carlee
Lemon Sprinkles from A Palatable Pastime
Mocha Drop Cookies from Cindy's Recipes and Writings
Peanut Butter Truffle Cookies from Family Around the Table
Pebber Nodder from A Day in the Life on the Farm
Spritz Cookies from The Chef Next Door
Tender Italian Sugar Cookies from Jolene's Recipe Journal
print recipe

Chocolate Mint Thumbprints

prep time: 6 hour and 30 MINScook time: 10 MINStotal time: 6 hours and 40 mins

INGREDIENTS:

  • 6 squares Semi Sweet Baking Chocolate
  • 3/4 cup Butter
  • 1 cup Sugar
  • 2 Eggs
  • 1 3/4 cups Flour
  • 1/2 teaspoon Baking Powder
  • 5-6 Candy Canes, crushed

INSTRUCTIONS:

  1. Microwave the chocolate and butter together in a large bowl on high until butter is melted. Stir until chocolate is completely melted.
  2. Stir in sugar.
  3. Add eggs, one at a time, mixing in each one before adding one.
  4. Mix flour and baking powder together in a small bowl.
  5. Add flour mix to egg mix, and mix well.
  6. Cover and refrigerate dough for at least 2 hours or overnight.
  7. Preheat oven to 350 degrees.
  8. Roll dough into 1" balls. Place on baking sheet.
  9. Bake 10-12 minutes. Be careful to not over bake.
  10. Immediately press in the center of the cookie and fill with crushed candy cane pieces. Let cool!
Created using The Recipes Generator

Friday, October 21, 2016

Corny Chocolate Mini Cake / Choctoberfest2016

I can not let the Halloween holiday go by without baking up some candy corn treats! These Corny Chocolate Mini Cakes are simple to make. I used a classic chocolate cake recipe that I have used for many years, but you could also use a boxed cake mix if you prefer. If you don't have access to the special pan that I used, this can still be a great recipe for you. Make the cake in a large baking dish, or even in 9" cake pans. Then use a round cookie cutter to cut out the circles. Either way, candy corn is always a festive way to celebrate Halloween! 

Corny Chocolate Mini Cakes
(printable recipe at end of post)
(makes 24 mini cakes)

Cake
2 1/4 cups Flour
1 teaspoon Baking Powder
3/4 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter
1 3/4 cups Sugar
2 Eggs
3 ounces unsweetened Chocolate, melted and cooled
1 teaspoon Vanilla
1 1/4 cups Water

Buttercream Frosting
1/2 cup solid vegetable Shortening 
1/2 cup Butter, softened
1 teaspoon clear Vanilla
4 cups Confectioner's Sugar
2 tablespoons Milk
Food Coloring~yellow, orange
Candy Corn
Candy Corn Sprinkles



In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In the mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one, Mix in the chocolate and vanilla. Start adding the flour, alternating with water on low speed, just until combined.
Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily.  Bake for 15-20 minutes. Cool completely.
Slice the tops off of each cake, so they are level. Then slice each cake in half.                                                                                     

Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla.
Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown. 

Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Thanks for joining me today!

Here are some other Candy Corn recipes you might enjoy:




 

 
 






 

yield: 24 mini cakesprint recipe

Corny Chocolate Mini Cakes

prep time: 1 hourcook time: 40 MINStotal time: 1 hours and 40 mins

INGREDIENTS:

Cake
  • 2 1/4 cups Flour
  • 1 teaspoon Baking Powder
  • 3/4 teaspoon Baking Soda
  • Pinch Salt
  • 2/3 cup Butter
  • 1 3/4 cups Sugar
  • 2 Eggs
  • 3 ounces unsweetened Chocolate, melted and cooled
  • 1 teaspoon Vanilla
  • 1 1/4 cups Water
Buttercream Frosting
  • 1/2 cup solid vegetable Shortening
  • 1/2 cup Butter, softened
  • 1 teaspoon clear Vanilla
  • 4 cups Confectioner's Sugar
  • 2 tablespoons Milk
  • Food Coloring~yellow, orange
  • Candy Corn
  • Candy Corn Sprinkles

INSTRUCTIONS:


  1. In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside. In your mixing bowl, mix together the butter and sugar. Beat until well combined. Add eggs, one at a time, beating after each one.Mix in the chocolate and vanilla. Start adding the flour mix, alternating with the water, on low speed, just until combined.
  2. Pour batter in to prepared pan. This pan has pieces that remove from the bottom of each cavity of the pan. Spray with pan spray that has flour in it, and the mini cakes will release easily. Bake for 15-20 minutes. Cool completely.
  3. Slice the tops off of each cake, so they are level. Then slice each cake in half.
  4. Make the buttercream frosting by mixing together the shortening and butter. Whip until light and fluffy. Add vanilla. Start adding sugar, one cup at a time. Beat in milk, a little at a time, until soft and fluffy. Tint 1 cup of frosting orange, and tint another cup yellow.
  5. Use a wilton tip # 18 and place frosting on top of the bottom of the cake slice. place side by side as shown.
  6. Place other half of each cake on top of frosting. Use the same tips and frosting to decorate the top of the cakes as shown with frosting. Add candy corn to each cake, and decorate with candy corn sprinkles.
Created using The Recipes Generator

Friday, October 14, 2016

Chocolate Cookie Butter Cups / #Choctoberfest2016

If you are a lover of Reese Cups, chocolate, and/or cookie butter, this recipe is for you! I saw these cute little tart pans at the store and my mind immediately went to making these Cookie Butter Chocolate Cups. I had been thinking about them for a while, with thoughts of using a large tart pan, but I love these individual ones. There are so many ways to present these as gifts for someone special! I wrapped these in a fall design, but they would be adorable for any holiday!

Chocolate Cookie Butter Cups
(makes 1-3" round tart)
Recipe at end of post

5 ounces Milk Chocolate
1/4 cup Cookie Butter
small tart pan

Melt the milk chocolate in a double boiler. 
Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
Return to freezer until cookie butter is firmly set. 
Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
Once the chocolate is completely set, flip the pan over and pop the chocolate cup out. 
The cookie butter center is soft, and the chocolate outside is firm and amazing!
Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.

Have fun making this tasty, yummy treat! Thanks for stopping by today!

This post is part of the fun and tasty group, #Choctoberfest 2016!
Scroll down to see all the other tasty recipes being presented today by other #Choctoberfest participants!
>Don't forget about the #Choctoberfest2016 giveaway! Click here to enter to win a prize package worth over $350!



print recipe

Chocolate Cookie Butter Cups

INGREDIENTS:

  • 5 ounces Milk Chocolate
  • 1/4 cup Cookie Butter
  • 3" Tart Pan

INSTRUCTIONS:

  1. Melt milk chocolate in a double boiler.
  2. Use a paintbrush, that you use only for candy making, and paint the chocolate over the entire mini tart pan. Cover completely, making sure that you come up the sides of the pan. Place in freezer for 15-20 minutes, or until the chocolate is firmly set.
  3. Melt the cookie butter in a double boiler. Pour it in to the tart pan on top of the chocolate.
  4. Return to freezer until cookie butter is firmly set.
  5. Spoon chocolate on to the top of the cookie butter. Carefully spread the chocolate to cover the cookie butter, making sure to carefully cover the fluted edges. Return to the freezer until completely set.
  6. Once the chocolate is completely set, flip the pan over and pop the chocolate cup out.
  7. The cookie butter center is soft, and the chocolate outside is firm and amazing!
  8. Decorate for the season or occasion! I wrapped the Chocolate Cookie Butter Cup in a piece of bakery paper, and then placed it into a glassine bag, and tied it with twine.
Notes
  1. I used a mini 3" round tart pan that I found at Michael's. They come 2 to a pack. I used milk chocolate from Trader Joe's. It is excellent and easy to work with. I used Trader Joe's Cookie Butter. For any questions, please email me at thefreshmancook.com
Created using The Recipes Generator





Monday, October 10, 2016

Choctober and a giveaway!

Choctoberfest-2015-1 Today is one of my favorite days of the year... because it is the first day of #Choctoberfest 2016! #Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love? Thank you to the sponsors who make #Choctoberfest possible!
 This year, Imperial Sugar is back as our Gold Sponsor. They have been a trusted name in kitchens since 1843, and their website is home to thousands of sweet recipes tested in the Imperial Sugar Kitchen. You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and Youtube, or join their Sweet Community so you can share your own recipes, save recipes to a virtual inbox, print Imperial Sugar coupons, and connect with other sugar lovers.
 Imperial Sugar and our silver sponsors have banded together to offer a huge #Choctoberfest prize pack, which you can enter to win below! One lucky winner will be chosen at random to receive the following:
  • From our Gold Sponsor Imperial Sugar: 1 case of granulated sugar (40 pounds), 1 case of brown sugar (24 pounds), 1 case of dark brown sugar (24 pounds), 1 case of powdered sugar (24 pounds bags), and an Imperial Sugar red ruffle apron
  • From our Silver Sponsor Nature Nate's: 32 oz. Raw & Unfiltered Honey bottle, Honey Syrup, Honey Packets, a Nature Nate’s T-shirt, various kitchen supplies, and $50 Amazon gift card
  • From our Silver Sponsor Barlean's:16 oz Barlean’s Butter-Flavored Coconut Oil, 9.52 oz canister of Chocolate Silk Greens, and 8oz bottle of Essential Women Omega-Swirl Chocolate Mint


  •  From our Silver Sponsor Caveman Coffee: 1 Bag of Coffee (you choice of blacklisted or sabertooth), 1 coconut MCT oil, and 1 Cacao Butter
  •  
  • From #Choctoberfest blog hosts The PinterTest Kitchen: 1 specialty chocolate gift pack (your choice of dark or milk chocolate), 1 tin (14 ounces) drinking chocolate, and Divine's Fair Trade Gift Set

  • Enter now to win our #Choctoberfest 2016 prize pack! We'll be picking a winner at random winner on Saturday, Oct. 22, so enter by next Friday to make sure your name is in the drawing: a Rafflecopter giveaway

     Here's a list of all of the bloggers participating in #Choctoberfest 2016. Visit any of their blogs to get delicious chocolate recipes throughout the week:
    The PinterTest Kitchen

    2 Cookin’ Mamas

    A Kitchen Hoor's Adventures

    addicted 2 recipes

    Amy’s Cooking Adventures

    An Affair From The Heart

    Balancing Motherhood

    Body Rebooted

    Bottom Left of the Mitten

    By the Pounds

    Canning and Cooking at Home

    Coconut & Lime

    Cook with 5 Kids

    Cook's Hideout

    Cookaholic Wife

    Cooking with Carlee

    CopyKat Recipes

    Cricket's Confections

    Crumbs in my Mustachio

    Elisabeth Jean

    Fairyburger

    Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

    Family Around the Table

    Fantastical Sharing of Recipes

    Feed Your Soul Too

    Feeding Big

    Frankly Entertaining

    Full Belly Sisters

    Get the Good Stuff

    Grumpy’s Honeybunch

    Hezzi-D's Books and Cooks

    Hostess At Heart

    Ink and Sugar

    Jane’s Adventures in Dinner

    Join Us, Pull Up a Chair

    Karen's Kitchen Adventures

    Kate's Recipe Box

    Kudos Kitchen by Renee

    Kylee Cooks

    Letz Eat

    Life Currents

    Life on Food

    Making Miracles

    Monica's Table

    Moore or Less Cooking Food Blog

    My Catholic Kitchen

    My Gluten Free Miami

    Our Good Life

    Palatable Pastime

    Restless Chipotle

    Seduction in The Kitchen

    Sew You Think You Can Cook

    Simple Food 365

    Southern With A Twist

    Sumptuous Spoonfuls

    Take Two Tapas

    Tampa Cake Girl

    Teaspoon of Goodness

    That Recipe

    The Crumby Cupcake
     
    The Flavourista
     
    The Food Hunter's Guide To Cuisine

    The Freshman Cook

    The Pajama Chef

    The Redhead Baker

    The Spiffy Cookie

    Tramplingrose

    Wildflour's Cottage Kitchen

    Zesty South Indian Kitchen

     I'm looking forward to seeing all of the yummy recipes posted on these blogs. Check them out throughout the week and don't forget to follow our sponsors and bloggers using the Rafflecopter giveaway widget above for your chance to win our sweet prize pack. Are you a fellow food blogger who wants to get involved with events like #Choctoberfest? Sign up here to get notifications when they happen from The PinterTest Kitchen.

    Sunday, September 4, 2016

    Chocolate Football Cookies/ #SundaySupper

    It's football season! For me that means lots of fun foods, like cheesy appetizers, colorful drinks, spicy wings, and these chocolate football cookies! Today we are talking football, or at least football food, which is my favorite part of the game, and these football cookies are a fun treat for any fan! They take some prep and planning, and they are totally worth the time! You can even freeze the cookies once they are cooked. Then just let them thaw before you decorate!


    Chocolate Football Cookies
    (printable recipe)
    Makes 5-6 dozen cookies, depending on size

    Sugar Cookies
    4 3/4 cups Flour
    1/4 cup  Dutch Process Cocoa Powder
    3 teaspoon Baking Powder
    pinch of Salt 
    2 cups Butter, softened
    2 cups Sugar
    2 Eggs
    2 teaspoon Almond Extract 

     Royal Icing
     6 oz. Warm Water
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar 

    Preheat oven to 350 degrees. 

    In a separate bowl mix together flour, cocoa powder, baking powder and salt. Set aside. In a large mixer bowl, cream butter and sugar together until fluffy. Mix in eggs and almond extract. Mix dry ingredients into wet ingredients, a little at a time, until it is all incorporated and the dough comes together.
    The dough needs to be chilled. Roll a spatula full of dough between 2 sheets of parchment paper. The dough should be 1/4" thick.Cover the dough with parchment paper. Place on a cookie sheet, covered with plastic, into the refrigerator. Do this until all the dough is rolled between pieces of parchment. By the time you are done, the dough you put on the cookie sheet first will be done.
     Start cutting the dough with the cookie cutter. Place the cookies on a baking sheet and cook for 8-10 minutes. Make the frosting recipe. When cookies are done, let them cool for 5 minutes, then remove to a cooling rack to cool completely. 
    Fill a decorating bag with frosting. Start decorating the football cookies as shown above. Use a #2 tip for everything. Let dry completely.

    For more detailed directions on making the cookie dough and the frosting, read how I have made them in the past. 
    Thanks for stopping by today! Happy Baking!

    Scroll down the page to see how the rest of the #SundaySupper family is celebrating football this year! Thank you so much to Coleen from The Redhead Baker for hosting today's fun event!


    Appetizers
    Main Dishes
    Side Dishes
    Desserts
    Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

    Wednesday, June 29, 2016

    Cookie Butter and S'mores Mousse Cups

    When I plan parties, I like to make food that is different from previous get-togethers, and unique enough to be remembered. So I have spent a lot of time getting a menu together for the upcoming 4th of July holiday. These Cookie Butter and S'mores Mousse Cups are a mix of two of my family's favorite flavors. S'mores because it's a reminder of summer fun! Just one taste and memories of past summers flood my mind. The cookie butter is a new family favorite, that definitely adds a distinct flavor, and I think you are going to like it in this dessert!

    S'mores Cookie Butter Mousse Cups
    (printable recipe)
    Makes 4, 4 ounce cups
    5 Graham Crackers, crushed
    1 cup Heavy Whipping Cream 
    6 ounces Milk Chocolate -chopped
    1/2 cup Whole Milk
    6 ounces Cookie Butter
    Marshmallow Cream
    Mini Marshmallows
    Graham Cracker Sticks

    Crush the graham crackers in a food processor or place them in a plastic ziplock bag, let out the air, and roll over them with a rolling pin. Set aside.
    Whip the heavy whipping cream until soft peaks develop. There is no need to add sugar to the whipping cream. Set in the fridge for a few minutes.
    Chop the milk chocolate and melt in a double boiler. Once it is melted, heat the milk in the microwave until it is warm. Level 5 for 30 seconds is good, but your microwave may be different. You want the milk hot, but not boiling. Pour the hot milk into the chocolate, stirring constantly until the milk is integrated into the chocolate. It will be soupy. Turn heat off on the stove.
    Take 1/4 cup of the whipped cream and set aside. Fold the rest of the whipped cream into the chocolate mix. Let the mix cool slightly, then place it into a pastry bag, and refrigerate it for at least an hour. I did not cut the pastry bag at the bottom. Do that right before we put the chocolate mix into the serving cups. All the mix fit into the bag and then I folded the bag down and used a chip clip to hold it closed. That way it won't leak out. I put it in a big cup and set it in the fridge. 
     Place the cookie butter in a bowl and add the 1/4 cup of whipped cream you put aside. Mix together thoroughly.    
    Place some of the crushed graham crackers in the bottom of each cup. Add 1/4th of the cookie butter mix on top of graham crackers into each cup.
    Add another layer of crushed graham crackers on top of the cookie butter. Then add a layer of the chocolate mousse. Top the mousse with a scoop of marshmallow cream, and then add some mini marshmallows on the top. Use a lighter or a kitchen torch to toast the marshmallows and the marshmallow cream. Add a graham cracker stick to the cup.
    Enjoy!

    Thanks for joining me today! 

    Here are some other 4th of July recipes you might enjoy!:




     
     



     
     

    Tuesday, June 14, 2016

    Chocolate Peanut Butter Stuffed Mini Cheesecakes

    Just last week I needed to make dessert for 50 people, anything I wanted and no restrictions. I immediately thought of making these mini cheesecakes. I have made them several times, and they are always a big hit! But I wanted to top them with something that was delicious and would be loved by everyone. I walked around the grocery and I came across these mini Reese Pieces. The colors were perfect, and everybody likes chocolate and peanut butter. So these Chocolate Peanut Butter Stuffed Mini Cheesecakes were the result! Each cheesecake is stuffed full of mini Reese Cup pieces and drizzled with chocolate sauce and peanut butter sauce, then topped with those mini Reese Pieces that started it all!
    Chocolate Peanut Butter Stuffed Mini Cheesecakes
     (printable recipe)
    Makes 12 cheesecakes

    3/4 cup crushed Pretzels
    1/4 cup Melted Butter
    12 oz. block Cream Cheese, softened
    1/3 cup Sugar
    1/4 cup Heavy Whipping Cream
    2 1/2 teaspoons Cornstarch
    2 Eggs
    1 Egg Yolk
    1/8 cup Vanilla flavored Syrup
    1 teaspoon Vanilla Extract
    24 mini Reese's Mini Peanut Butter Cups
    Milk Chocolate Blocks
    Heavy Whipping Cream
    1/4 cup Creamy Peanut Butter 
    1/2 cup Powdered Sugar
    4 tablespoons Milk
    Reese's Mini Pieces

    Crush the pretzels using a food processor or put pretzels in a bag and crush by using a rolling pin.
    Pour crushed pretzels in a bowl and mix in the butter.
    Place 1 tablespoon of crushed pretzel into each cavity. Press down until it is smooth and level. A note about this pan: I bought this pan at a craft store. The bottom of each cavity is a removable disk, making it easy to remove the cheesecakes once they are baked. 
    Mix together the cream cheese, sugar, heavy whipping cream, cornstarch, eggs, egg yolk, syrup and extract with a mixer.  Beat until smooth. 
    Cut the mini Reese Cups in half. Place 4 halves into each cup of cheesecake batter. Push down so they are fully immersed. 
    Bake for 15-20 minutes. Check to see if they are done by using a toothpick.  When done, remove from oven and use a toothpick to go around the edges of each toothpick. Cool completely. Go around edges to loosen them again. Pop up from the bottom of the pan, and place on a plate or on something you can refrigerate.
    Melt the chocolate in a double boiler. Heat the heavy whipping cream in a microwave or in a small pot on the stove, to a warm heat. Add the heavy whipping cream to the melted chocolate, and whisk together until the chocolate is a drizzle consistency. Set aside, keeping it warm.
    In a small bowl, mix together the peanut butter, powdered sugar, and milk. If needed, add more milk until a drizzle consistency is achieved.  

    Drizzle each cheesecake with peanut butter drizzle and chocolate drizzle. Top with Reese's mini pieces. Refrigerate until you are ready to serve. 
     Thanks for joining me today! 

    Here are some other recipes you might enjoy!