Pear & Cinnamon Muffins ~ #MuffinMonday

January 28, 2013 By 21 Comments

Brr, it’s freezing in Baltimore. It’s the kind of cold that causes you to burrow under thick, down-filled blankets for relief. The kind of cold that commands layers of socks, shirts, and thermals. The kind of cold that requires a space heater right next to your feet while you’re watching television. I’ve been living in thermal pjs, fuzzy socks, and my furry cupcake robe. It’s not sexy, people, but sexy gets thrown out the door when it’s only 19 degrees outside.

The one thing that helps warm me up is baking, so I made these pear and cinnamon muffins with a brown sugar almond streusel for #MuffinMonday.

They’re full of chopped ripe pears, maple syrup, and greek yogurt. They’re absolutely delicious.

The pears add a moist, buttery texture to this muffin, while the cinnamon and maple add warmth.

The brown sugar almond streusel is my favorite. It adds a crunchy, nutty topping.

Enjoy!

5.0 from 2 reviews

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Pear & Cinnamon Muffins
Author: 
Recipe type: muffins, quick breads
Prep time: 
Cook time: 
Total time: 

 

Ingredients
Muffins
  • 4 tbs. unsalted butter, melted and cooled slightly
  • ⅓ cup light brown sugar
  • 1 large egg
  • 1 cup white whole wheat flour
  • ½ tsp. baking soda
  • ½ tsp. cinnamon
  • ¼ tsp. kosher salt
  • ¼ cup Greek yogurt (plain or vanilla)
  • ½ tsp. vanilla extract
  • ¼ cup pure maple syrup
  • 1 cup chopped pears
  • ⅓ cup cinnamon chips
Streusel
  • ¼ cup light brown sugar
  • ⅓ cup flour
  • ¼ cup quick oats
  • ¼ cup sliced almonds
  • ½ teaspoon cinnamon
  • 4 tablespoons butter, melted

Instructions
  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. In a small bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk together brown sugar and melted butter. Whisk in egg and vanilla extract.
  4. Stir in flour mixture until just combined. Stir in greek yogurt and maple syrup until smooth.
  5. Fold in pears and cinnamon chips.
  6. Fill the muffin liners with the batter until they’re ⅔ of the way full. Top with streusel.
  7. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Streusel
  1. In a small bowl, stir together brown sugar, oats, almonds, cinnamon, and flour. Stir in melted butter until combined.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Peanut Butter & Banana Chip Granola

December 14, 2012 By 21 Comments

Baking season is in full swing, and I’m pumping out sweet treats like they’re going out of style. I’ve been baking so much that my skin is imparted with the smell of butter and sugar. Mmm, I smell delicious!

You want cookies? I got ‘em by the dozens. Mini loaves of bread? Uh huh. Fudge? You betcha. Rice krispie treats? Heck yes! You name it, I have it. I’m knee deep in all things sweet and I don’t want to be dug out. I’m living the high life, eating cookies for just about every meal. Hey, it’s the holidays. My motto is eat now and worry later.

To help break up the monotony of cookie recipes, I made a peanut butter and banana chip granola. This is on my list of food gifts this year, and it’s a winner.

The oats and almonds get coated in a creamy peanut butter and brown sugar base and toasted in the oven until brown and nutty. Once the mixture cools, I toss in handfuls of dark chocolate chips, peanut butter chips, and banana chips.

It’s addictive!

I sit in front of the TV and snack on handfuls of this granola while watching my favorite shows. It’s healthy, yet it will satisfy your sweet tooth.

Add the granola to a pretty glass jar and wrap a big old red bow around it to give to that special someone for the holidays. Don’t be surprised if you get a bunch of emails asking for the recipe. It’s that good!

Happy Holidays!

Here’s what I’ve been cooking/baking over the past few weeks:

Orange Sugar Cookies by Movita Beaucoup- These are the softest cookies you will ever eat, and they’re so easy to make.

Spicy Chicken Rigatoni by Juanita’s Cocina- This makes for a great weeknight meal. So good, yet so easy.

Parsnip and Carrot Latkes by The Girl in the Little Red Kitchen- This was my very first attempt at latkes. Let’s just say that I’m now a huge fan. These are amazing!

Salted Chocolate Hazelnut Cookies by A Periodic Table- Whoa, are these cookies huge, but they’re one of the best cookies I’ve ever shoved into my cookie hole. The toasted hazelnuts. The chocolate. The salty bite. This is one great cookie and a must try.

There’s also a winner in the house. Congratulations to #35, Donna Currie, for winning the Hodgson Mill giveaway. Happy baking!

5.0 from 1 reviews

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Peanut Butter & Banana Chip Granola
Author: 
Recipe type: Granola
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • 4 cups old-fashioned oats
  • 1½ cups whole almonds
  • ½ cup brown sugar
  • ¼ cup canola oil
  • ¼ cup peanut butter
  • 1 tsp. vanilla extract
  • pinch of salt
  • 1½ cups banana chips
  • ½ cup peanut butter chips
  • ¾ cup dark chocolate chips

Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine oats and almonds.
  3. In a small saucepan over medium heat, combine brown sugar, peanut butter, canola oil, and a pinch of salt. Cook until the peanut butter is smooth and the brown sugar dissolves, about 2 minutes. Take the mixture off of the heat and whisk in the vanilla extract.
  4. Pour the mixture over the oats and fold until all of the oats are coated with peanut butter mixture.
  5. Pour the oat mixture evenly onto the prepared sheet pan. Bake for 15-20 minutes until the oats are golden brown.
  6. Cool the mixture completely on a wire rack before tossing with the banana chips, peanut butter chips, and dark chocolate chips. Store in an airtight container.

 

 

 

 

 

Filed Under: Miscellaneous Tagged With: , , , ,

Sponsor Spotlight~ Renee from Magnolia Days

November 26, 2012 By 8 Comments

Hi, all!

Today I’d like to introduce you to Renee from Magnolia Days. Renee isn’t just any blogger. Nope. She’s THE blogger, and she just so happens to be the author of one of my very favorite blogs and a fellow member of the #SundaySupper and #BundtAMonth group.

Renee’s the sweetest person you’ll ever meet, and she’s always willing to lend a helping hand. Not only is Renee a wonderful person, but she’s a wonderful cook, baker, and gardener. I’m constantly stalking Renee’s site for new recipes. Some of my favorite recipes include her black cobbler cocktail (cobbler in liquid form? I’m in), pumpkin pecan cake (you know how I feel about pumpkin), and her family recipe for minestrone soup (I can see myself taking down the entire pot).

I had a hard time deciding on a recipe to feature. I kept going back and forth between her spinach salad with warm bacon dressing and her rocky road fudge. Hmm, bacon or chocolate? Decisions, decisions!

Chocolate won!

 

Renee made this fudge for our “Gifts from the Kitchen” themed #SundaySupper a few weeks ago, and I instantly fell in love with it the moment I saw those rich chocolate squares studded with fluffy marshmallows and salty peanuts. Yum!

I loved this recipe so much that I decided to make a few batches to give as Christmas gifts this year.

I purchased some white candy boxes from my local cake/candy store to package them in and wrapped the box in a red bow. They’re the perfect gift of friends, family, teachers, and co-workers.

I’m labeling the boxes “Renee’s Rocky Road Fudge.” I have a feeling there will be a line at my door for more fudge.

Want the recipe? Visit Renee here to get it.

You can also follow Renee on Facebook, Twitter, and Pinterest.

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Nutella & Almond Bars

July 27, 2012 By 22 Comments

As promised, I made y’all nutella and almond bars. They happen to be healthy, but you’d never know it. They taste like you’re biting into a chocolate candy bar, only better because this bar is made with my current obsession… Nutella. I. Love. It!

I happened to find it in a twofer pack at my local Costco.

Gotta love buying in bulk.

I came across it as I was walking down the peanut butter and jam isle. At first I passed it, and then recognition kicked it. I did the old swirlaroo and ran back down the isle. You see, I didn’t exactly believe what I just saw, but there it was shining in its glorious plastic wrap before me. I stood there for a brief second with my jaw to the floor taking in the beautiful sight before me.

After the initial shock, I ran up to it, hugged it, and raised it over my head in triumph. This was a really exciting moment for me, people! Two large jars of Nutella in one pack! I felt like a winner. I felt like the universe was on my side for once. Thanks for coming to Costco. Here’s your twofer pack of Nutella. People, life doesn’t get any better than this. No. Wait. It does. I totally took that twofer pack home, made myself some Nutella and almond bars, and ate them. Bam! Life just got better.

I found this recipe on The Healthy Foodie. Sonia sure knows how to make healthy look and taste delicious. I adapted the recipe slightly to fit my taste preferences.

Aren’t these the cutest bars ever? And, they’re down right tasty to boot.

The bars get stored in the refrigerator until you’re ready to eat them.

These bars are ridiculously easy to make. All you have to do is place all of the ingredients in the bowl of a food processor and pulse until smooth. No baking required.

This is healthy snackin’ made tasty.

I’m also announcing the winner of the PB Crave giveaway! Drum roll, please.

Congrats, Judy Gardner! You’re the lucky winner.

Nutella & Almond Bars

1 cup Nutella
1 cup raw almonds
1/2 cup flaxseed meal
1/2 cup shredded coconut

Line a square 8-by-8 pan (or smaller) with parchment paper.

Place all of the ingredients in the bowl of a food processor and blend until the mixture comes together and the almonds become small chunks, about 2 minutes. Make sure you stop the processor to scrap down the sides.

Transfer the mixture to the parchment lined pan. Press the mixture into the pan, forming it into a square.

Refrigerate for at least 2 hours before cutting into bars. Store in an airtight container, separating each layer with wax paper, for up to 1 week. Enjoy!

adapted from The Healthy Foodie

 

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#SundaySupper Espresso & Toasted Almond Semifreddo

July 15, 2012 By 65 Comments

It’s here, #icecreamweek is finally here! I hope you have your expandable pants ready, because I’m knee deep in ice cream, and I’m going to need help eating it. Who’s in?

It’s also Sunday, which means it’s time to celebrate another #SundaySupper. The theme this week is “Beat the Heat.” I don’t know what the weather is like in your neck of the woods, but it’s hot Baltimore. Big, frizzy hair, upper lip sweat hot. That’s hot! So, we’re making meals that require little effort and no oven.

Did know that July is National Ice Cream Month? Jen from Juanita’s Cocina, Carla from Chocolate Moosey, and I decided to celebrate this glorious food holiday with an entire week of the cold stuff. That’s 21 different ice cream recipes. Wowza!

I made an espresso and toasted almond semifreddo to kick off this scoop-filled, caramel-drizzled, cherry-topped week of frozen deliciousness.

This semifreddo is delicious and extremely easy to make. The hardest part is whisking the egg yolks over simmering water until they become thick. I promise you that the 10 minutes of whisking is completely worth the effort.

You’re going to want to whisk the egg yolks until they become thick and the mixture doubles in size. The process took me exactly 10 minutes.

It was hard to wait the four hours this dessert takes to chill. I did cheat and take a little nibble before I placed it in the freezer. Oh my, was it good. I just wanted to forget freezing it and eat it by the spoonfuls directly out of the bowl I mixed it in.

This semifreddo is a coffee lovers dream come true. It has a nice bold coffee flavor without overwhelming the dish. It’s smooth, creamy, and light. I proceeded to eat this as soon as I was finished photographing it. Yum!

Gone!

Enjoy your #SundaySupper and come back tomorrow for more #icecreamweek frozen treats.

Check out what the other #SundaySupper foodies are making:

#BeatTheHeat Appetizers:

#BeatTheHeat Salads, Soups, & Sides:

#BeatTheHeat Main Dishes:

#BeatTheHeat Desserts:

#BeatTheHeat Drinks & Cocktails:

Wine Pairings Provided By: ENOFYLZ

Espresso & Toasted Almond Semifreddo

1 cup heavy whipping cream
1 tbs. plus 1 tsp. instant espresso powder, divided
3 tbs. honey
3 tbs. sugar
3 egg yolks
1/2 cup toasted almonds

Measure out 1 cup of heavy cream and add 1 tbs. of instant espresso powder. Whisk to combine. Once dissolved, whip the cream with an electric mixture until medium peaks form. Place in the refrigerator.

Make an ice bath in a large bowl and set aside. Add an inch of water to a medium-sized sauce pan and heat to simmer. In a large heat-proof bowl, add egg yolks, remaining espresso powder, honey, and sugar. Whisk to combine. Set the bowl over the simmering heat (making sure the water doesn’t touch the bottom of the bowl) and whisk constantly until the mixture becomes thick, about 10 minutes.

When the mixture becomes thick, remove from heat and place the bowl in the ice bath. Whisk the mixture until it cools, about 3 minutes. Fold in the whipped cream. Place the mixture in a shallow bowl and top with toasted almonds. Cover with plastic wrap and chill for at least 4 hours to set.

Adapted from Hungry Girl Por Vida

 

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Maple Nut Granola

May 18, 2012 By 45 Comments

I’m extremely happy to be back after missing in action for almost two weeks. I’d like to apologize to all of my followers for my short sabbatical from blogging. I have been extremely busy with school. You know, all the boring things that need to be done in order to graduate. I’ve spent hours at my computer typing up a 2o-page research paper on an eighteenth-century gothic novelist. Blehk! Boring. I’d much rather talk about food. But, in today’s world, you have to be certified smart. You just can’t walk around telling people you’re smart. No, you have to have a piece of paper that says, “Hey, this girl really is smart. Here’s the paperwork.” I suppose some good came out of all of my hard work. My professor approached me yesterday and had nothing but good things to say about my paper. He wants me to consider publishing it. What? Me, publish a paper. I was completely shocked and totally honored that he considered my paper worthy enough to publish. Who knows, I may be a published author soon. I’m thrilled!

It felt great to get back in the kitchen. I haven’t held a whisk in almost two weeks. I almost didn’t know what to do with it. Just kidding. I was born with a whisk in my hand. I decided to make my maple nut granola. I’ve been stress eating a lot lately. I mean, a lot! I need something to balance out all of the stress donuts, s’mores, and cupcakes. Granola sounded like an awesome snack, so I went with it.

This granola is super easy to make, and it’s so good. You can’t even tell that you’re eating something healthy. First things first. Dump all of your dry ingredients into a large bowl.

Stir to combine. Easy, right?

Whisk the wet ingredients together.

Slowly add the wet ingredients to the dry ingredients. Stir until all of the ingredients are equally coated with the syrup mixture.

Line two sheet pans with parchment paper, and spread the mixture evenly onto the pan. Bake at 250 degrees for 40-45 minutes, or until the granola is a toasty, light brown color.

Feel free to eat the granola by the fist full (I do it all the time), or sprinkle it over greek yogurt and top it with fresh berries for breakfast.

Greek yogurt sprinkled with granola is my favorite breakfast. It’s quick, healthy, and filling. It keeps me full until lunch. I can’t say that for too many other breakfast items.

Mmm, a heaping pile of granola- yum! This granola is full of good stuff. Tons of oats, flaky coconut, piles of nuts and seeds, and dried cherries.

A spoonful of this will make you happy. Trust me. Enjoy!

Love and sweet treats,

Jennie

Recipe:

4 cups old-fashioned oats

1 1/2 cups shredded coconut

1/2 cup brown sugar

3/4 tsp. cinnamon

3/4 tsp. salt

1/2 cup raw sunflower seeds

1/2 cup raw pumpkin seeds

1 cup whole almonds

1 cup whole pecans

1 1/2 cups dried cherries or cranberries

3/4 cup pure maple syrup

1/4 cup honey

1/4 cup + 1 tbs. canola oil

Preheat oven to 250 degrees F. Line two sheet pans with parchment paper.

In a large bowl, combine oats, coconut, brown sugar, cinnamon, salt, sunflower seeds, pumpkin seeds, almonds, pecans, and dried cherries. Stir to combine.

In a medium-sized bowl, combine maple syrup, honey, and canola oil. Whisk to combine. Slowly add the syrup mixture to the dry ingredients. Stir until all of the dry ingredients are equally coated with the syrup mixture.

Divide the mixture equally among the two sheet pans. Spread the mixture evenly onto the pans. Bake for 40-45 minutes, or until the mixture becomes light brown in color, stirring the mixture every 15 minutes. Let cool completely on sheet pans before serving and storing.

Eat the granola by itself or sprinkle over greek yogurt and top with fresh fruit. Enjoy!

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Strawberry Lemon Yogurt Muffins

April 16, 2012 By 34 Comments

I made a last minute decision to make muffins. They literally came out of the oven 20 minutes ago. I was perusing some of my favorite food blogs the other day, and I came across this recipe for strawberry yogurt muffins by bakerstreet. They looked amazing, so I had to make them. I’m glad I did because they are delicious.

The only thing different about my recipe is the addition of lemon zest and lemon juice. I love the combination of strawberries and lemon. I happened to have both in my refrigerator, so I went with it.

The recipe calls for almond flour. I didn’t have any, so I made my own. All I did was take 3/4 cups of blanched almonds and pulsed them in my food processor until they resembled wet sand.

The best part about this muffin is the almond and brown sugar topping. It gave the muffin a nice crunchy topping. So yummy!

The inside of this muffin is packed with fresh strawberries. Oh my, is this muffin moist! Enjoy.

Recipe:

adapted by bakerstreet

1 cup all-purpose flour

3/4 cup almond flour

3/4 cup sugar

1 tsp. baking soda

1/4 tsp. ground nutmeg

2 eggs

1/2 cup vanilla yogurt

1/4 cup butter, melted

1 tbs. lemon juice

1-1/4 cups fresh strawberries, chopped

1-2 tablespoons brown sugar for sprinkling

1/4 cup sliced almonds

Preheat the oven to 375 degrees F. Line a muffin tin with paper liners.

In a small bowl, combine all-purpose flour, almond flour, sugar, baking soda, lemon zest, and nutmeg.

In another bowl, whisk the eggs, vanilla yogurt, butter, and lemon juice. Stir into the dry ingredients just until combined. Fold in strawberries.

Fill muffin cups with batter. I use an ice cream scoop. It makes the job much easier.

Top with a sprinkling of brown sugar and sliced almonds

Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean.

Cool for 5 minutes before removing from pan to a wire rack.

 
Filed Under: Bread Tagged With: , , , , ,

Chocolate Cookies Two Ways

March 27, 2012 By 33 Comments

Today was a rough day- and I mean rough! It was also my first day back to school after a week off for spring break. It’s tough going back after a week of freedom, relaxation, and baking. I really had to force myself to get out of bed and trudge off to school. What was waiting for me at school was not my definition of fun. My eight o’ clock class provided me with a cranky professor who yelled at me for smiling- yes, smiling! Since when did smiling become a punishable crime? I was then taken to his office and reprimanded for interrupting the class with my smiling. I’m 27, I don’t need reprimanding. I have a million projects, papers, and homework assignments piled on my desk (which at the moment is my bed since we’re renovating the upstairs) waiting to be attended to. Then, to top the day off, I came home to the trash can knocked over with trash spilling out onto the floor and littered throughout the house. Thank you, dog! like I don’t have enough to deal with already without you creating a mess for me to clean up.

Needless to say, I needed comfort- fast! I can’t think of a better way to get comfort than through food. On that note, I whipped up a batch of cookies pronto. This day called for some heavy artillery, so I pulled out the strong stuff. Chocolate! Nothing else would do. Thanks to my new Joy the Baker cookbook, I found the perfect cookie recipe. Chocolate brownie cookies. Yum!

I wrapped the cookies as if I were giving myself a present to cheer me up. Lame. I know. Hey, whatever works. I’d like to thank Jessica from A Kitchen Addiction and Shelley from Piggy In Polka Dots for lifting my wounded spirit today. Both of them gave me the gift of The Versatile Blogger Award. Thank you so much, Jessica and Shelley. Go check out Jessica’s site; she has a lot of lovin’ from the oven happening over there. I’d really like to dig into her carrot cake cupcakes and chewy banana mini-chip cookies. Go check out Shelley’s site for some creative gift ideas. Shelley’s dipped and sprinkled easter egg cookies look amazing and would be the perfect gift to give for Easter. She also has some amazing chocolate dipped pretzel rods that look down right delicious.

 I’m not going to lie, I ate a few, okay six, cookies as I was photographing them. Like I said, rough day. These cookies are everything a cookie should be. And by that I mean crunchy on the outside and chewy on the inside. These cookies are the whole shebang! The crackly crust is just beautiful, not to mention delicious. These cookies are packed with some good stuff, too. Toasted almonds and white chocolate are peppered throughout the chocolatey goodness. Soul soothing.

Here’s one of the cookies I proceeded to eat after photographing. You can’t just put a broken cookie back in the container. Actually, it’s against the rules. Really, it is. Don’t believe me? Google it.

Just when you thought it couldn’t get any better. Boom! I surprise you with an ice cream filled chocolate brownie cookie. Now, I’m not telling you what to do, but the ice cream takes these cookies over the top. Totally do it. Add the ice cream. Trust me, you won’t regret it. I added mint chocolate chip, but you can add whatever flavor you like. Ahh, this day just took a turn for the better. It’s smooth sailing from here because I’m in cookie heaven, and nothing can bother you when your sittin’ pretty in cookie heaven.

Just in case you’re unfamiliar, this is what cookie heaven looks like. Enjoy!

Recipe:

adapted from Joy the Baker

1 cup semisweet chocolate chips

3 tbs. unsalted butter

1 cup sugar

1 tsp. instant espresso powder (this enhances the chocolatey goodness without making the cookies taste like coffee)

1 tsp. vanilla extract

3 eggs

1 cup all-purpose flour

1/4 tsp. baking powder

1/4 tsp. kosher salt

1 cup white chocolate chips

1 cup almonds, toasted and chopped

Preheat oven to 325 degress F. Line 2 cookie sheets with parchment paper and set aside.

Simmer 2 inches of water in a medium saucepan. Place semisweet chocolate and butter in a medium  heatproof bowl and place the bowl over, but not touching, the simmering water. Melt the chocolate and butter together until the mixture is smooth. Remove from heat and allow the mixture to cool slightly.

In a medium-sized bowl, whisk together flour, baking powder, and salt. In a large bowl, whisk together sugar, espresso powder, eggs, and vanilla extract. Add the cooled chocolate mixture to the sugar mixture and whisk until combined. Add the flour mixture to the chocolate mixture, folding until the flour disappears into the chocolate mixture. Stir in the white chocolate chips and toasted almonds. Refrigerate mixture for at least an hour before baking. This helps the mixture set up so the cookies don’t become too flat when baked.

Using a cookie scoop or a teaspoon, dollop the batter onto the prepared cookie sheets. Bake for 11 minutes. Let rest for 5 minutes on the baking sheet before placing them on a cooling rack. Eat cookies by the fist full, or fill completely cooled cookies with your favorite ice cream for ice cream sandwiches. Enjoy!

Filed Under: Cookies/Brownies Tagged With: , , , ,

Bananas Foster Smoothie

February 26, 2012 By 11 Comments

I had an epiphany the other evening while eating dinner with my girlfriend. It just came to me out of no where. It happens quite frequently. Food combinations and ideas enter my thoughts at the weirdest moments; usually, it happens in my dreams. It’s as if a little conversation bubble pops up, like the ones you see in the Sunday comic section. This time, it happened while I was eating a chicken fajita and drinking a margarita at my girlfriend’s birthday dinner. Naturally, I blurted out the idea as soon as it penetrated my thoughts. Being a foodie as well, my girlfriend thought the idea could work, so we began discussing how to execute the recipe.

This smoothie tastes just like bananas foster. It’s creamy, frothy, and delicious. The bananas get caramelized in brown sugar and a small amount of butter before it goes in the blender with the other ingredients.

Enjoy!

Love and Sweet Treats,

TMB

Recipe

1 banana, cut into rounds

2 tbs. brown sugar

1/2 tbs. unsalted butter

1/2 tsp. rum extract

2 tbs. natural almonds

1/2 cup vanilla yogurt

1/2 cup milk

1/4 cup ice

In a nonstick pan, melt butter. Add the banana and brown sugar. Cook for about 30 seconds, until the sugar is melted and the bananas are slightly soft. Take off the heat and cool to room temperature. When the banana mixture is cool, add it to a blender with the remaining ingredients. Blend until smooth. Serve right away. Enjoy.

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