Wednesday, August 29, 2012

Marshmallow crunch brownie bars

Well, we finally sold our old house. The buyers closed on it successfully, so we no longer own two homes. It's a bit sad and exciting at the same time. We made some great memories in the old house, including bringing our daughter there after she was born, and it was also the first place my husband and I lived in after we got married. We have 7 years of great memories in our former home.

Now that we are in a new house, it's time to make new memories - and a new recipe! I had bought a bag of mini marshmallows and used part of them to make S'mores bars. I had no idea what to do with the remaining marshmallows and stumbled upon this recipe on Brown Eyed Baker.  Since it contained peanut butter in the topping, I knew that my husband and coworkers would really enjoy this recipe. And because I'm not a fan of peanut butter, I wouldn't get tempted to snack on this either.

Although my husband really enjoyed these bars, I have to admit that the top layer of the chocolate peanut butter with crispy rice was really hard to spread. You may or may not be able to tell that I had to swirl the marshmallow and top layer together. I don't think that detracted from the taste though!

I only made half the recipe since I only had two eggs remaining and didn't want to make a trip to the grocery store to buy another dozen. My CSA delivery would be arriving on the same day with a dozen organic eggs, so it wasn't worth the trip. The full recipe for the brownies is below.

Brownie layer
  • 4 ounces unsweetened chocolate
  • 2/3 cup unsalted butter
  • 1¼ cups semisweet chocolate chips, divided
  • 1-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 4 large eggs, at room temperature
  • 2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 1 bag (10½ ounces) miniature marshmallows
  • 1½ cups milk chocolate chips
  • 1 cup smooth peanut butter (don’t use natural peanut butter)
  • 1 TBSP unsalted butter
  • 1½ cups crispy rice cereal
Preheat the oven to 350 degrees F. Grease a 9×13-inch pan.

To make the brownie layer: In a medium saucepan over medium heat, melt the unsweetened chocolate, butter and ¾ cup of the semisweet chocolate chips. Stir occasionally while melting. Set the mixture aside and let it cool for 5 minutes.

In a medium bowl, sift together the dry ingredients - flour, baking powder and salt. Set aside. 

In a separate large bowl, whisk the eggs. Gradually add the sugar and vanilla and whisk until it is well mixed. Slowly incorporate the melted ingredients into the egg mixture, and mix well. Then add in the dry sifted ingredients and mix. Finally, fold in the remaining ½ cup semisweet chocolate chips.

Pour the batter into the prepared pan, and even out the top with a spatula. Bake for 25 to 30 minutes. If you poke a toothpick into the corner of of the pan, you should see moist crumbs.

Remove the brownies from the oven and immediately top them with the marshmallows. Bake the pan for an additional 3 minutes and remove from the oven to let it cool slightly.

While the brownies are baking once more, melt the milk chocolate chips, peanut butter, and tablespoon of butter in a medium saucepan over low heat. Keep stirring until it is completely melted. Remove the mixture from the from heat, add the crispy rice cereal and mix well. Allow to cool for 3 minutes.

Spread the mixture evenly over the marshmallow layer. Refrigerate until chilled before cutting.

Yield: About 32 bars

Source:  Brown Eyed Baker, who adapted it from Culinary Concoctions by Peabody; originally from Buttercup Bakes at Home by Jennifer Appel

Sunday, August 26, 2012

Pineapple upside down cake

I know I've mentioned this before, but my husband and I are huge fans of the Hawaiian islands.  We went there for our honeymoon, our one year wedding anniversary and our babymoon. Every year on our anniversary, we try do something Hawaii-related. For one of our anniversaries, I wanted to make a pineapple upside down cake as our tribute.

I asked for recipe recommendations on an online cooking forum that I am a member of, and Amy of Sing For Your Supper told me about this recipe on her blog. I took a look at it and knew that I had to make it. It was delicious! I had tried a different pineapple upside down cake several years ago, and the cake turned out too dry, and I was left very disappointed. This cake is the complete opposite - it's exactly what I wanted in a pineapple upside down cake.  I don't think it took us too long to finish this cake off!

Plus, Joanna at Newlywed and Newly Cooking chose "Make something that reminds you of your favorite place" as this month's theme for What's Baking, so I thought that this would be a perfect contribution.Thanks for the fantastic theme, Joanna!

P.S. Please excuse the bad photo. I took this a while ago and haven't had time to remake the recipe and photograph it better!

  • 1/2 cup butter (8 tablespoons) 
  • 1 cup brown sugar 
  • 1 (20-ounce) can sliced pineapple 
  • 6 maraschino cherries (I omitted)
  • a few whole pecans (I omitted)
  • 1 cup flour, sifted*  (I did not sift my flour because I'm lazy)
  • 1 teaspoon baking powder 
  • 1/8 teaspoon salt 
  • 3 eggs, separated 
  • 1 cup granulated sugar 
  • 5 tablespoons pineapple juice 
  • 1 teaspoon pure vanilla extract

Position a rack in the center of the oven, and preheat to 350 degrees F.

Add butter to a 9-inch-round baking pan, and place inside of a warm oven until melted, about 5 minutes. Remove from oven, and sprinkle brown sugar evenly over the butter. Add 6 pineapple slices and place a cherry inside of each one. Fill in the nooks and crannies with whole pecans.
In a medium bowl, combine sifted flour, baking powder and salt, and stir.

Using a hand mixer, in a metal or glass bowl, beat egg whites at high speed until fluffy. Set aside.

In a separate bowl, beat egg yolks with sugar at medium speed until creamy. Add pineapple juice, and vanilla extract, and beat well. Add the flour mixture to the creamed mixture, and beat until well combined. Fold in the egg whites with a rubber spatula. Pour cake mixture evenly over the fruit, and smooth with the spatula.

Bake for 40 minutes, or until cake is golden and a toothpick inserted into the center comes out clean. Place on a wire rack to cool for 10 minutes. Run a blunt knife around the edges of the pan to loosen the cake. Invert carefully onto a plate. Serve warm or at room temperature.

*Note: Sifting the flour creates a lighter cake. But I am lazy and decide to move on without it, and the cake turned out just fine.

Source: Slightly adapted from Sing For Your Supper

Friday, August 24, 2012

S'mores bars

For this month's Blogger's Choice swap, I was given Carrie's Sweet Life.  Carrie and I have chatted online before, and as luck would have it, her sister-in-law was my mother-in-law's biology student. My mother-in-law (hi, Mom Lu!) has since retired from teaching, but she remembers each and every student she's ever taught and remembered Carrie's family member. Unfortunately, Carrie and her family do not live in the same town as my mother-in-law, so I have not been able to meet her in person yet.

Regardless, I was happy that I received Carrie's blog because she makes some great recipes. I took a long time deciding what to make from her blog and eventually settled on these S'mores bars. They looked simple yet decadent and oh-so-gooey. I saw that the recipe originated from another blogger that I follow, Baking Blonde. I guess everything comes full circle in the blogging world.

I made these for my coworker's birthday and knew that I wouldn't have much time between unpacking and trying to relax for the night. They came together in about 10-15 minutes, and I allowed them to cool overnight before I cut into them the next morning.

Holy moly - these bars were good! If I could make a minor tweak to them, I'd probably use my kitchen torch to slightly roast the marshmallows on top. They were a little on the softer side for my personal tastes, but I am not complaining. If you want, you can skip the extra marshmallows and chocolate chips on top and just add them to the cooled mixture before spreading in the pan.

Thanks for an amazing recipe, Carrie!

  • 1 egg, beaten
  • 1/3 cup butter (do not substitute)
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 15 crushed graham crackers
  • 1 1/2 cups small marshmallows, divided
  • 3/4 cup milk chocolate chips, divided
Line an 8×8 baking pan with foil and spray with non-stick spray (I used my silicone baking pan and skipped the foil).

In a medium bowl, mix together the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips and set aside. 

In a sauce pan over low to medium heat, beat the egg, butter, sugar and vanilla together. Keep stirring until it comes to a full boil. Remove from heat and allow to cool slightly. 

Pour the cooled mixture into the bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (It's totally normal and OK for the marshmallows and chips to melt)

Press the mixture into the pan and sprinkle the top with the remaining marshmallows and chocolate chips. Once the bars have cooled and set, cut and serve the bars.

Store in an airtight container at room temperature or in the fridge.

Yield: About 16 bars

Source: Carrie's Sweet Life; originally from Baking Blonde

Wednesday, August 22, 2012

Luscious lemon bars

I love lemon bars. I used to make them from a box all the time and never attempted to make them from scratch until now. Now I know that there are tons of recipes on the interwebs, but I didn't want to try one that was overly complicated or contained a lot of ingredients. Oh, and I only had the juice of one lemon (I used the zest to make a batch of Lärabars).

Eventually, I found this recipe on Pizzazzerie, and it looked promising. Since the full recipe called for the juice of two lemons, I had to cut the recipe in half (changes are not reflected below).  I also adjusted the baking times since I didn't make the full recipe.

These were good, but they were not my favorite lemon bars. The filling wasn't lemon-y enough for me, and it wasn't quite as soft as I wanted them. I'll be on the lookout for another recipe to try. I was proud of making these from scratch and forgoing the box mix though!

For the crust:
  • 1 cup butter, softened
  • 1/2 cup white sugar
  • 2 cups all-purpose flour
For the filling:
  • 1 1/2 cups white sugar 
  • 1/4 cup all-purpose flour 
  • 2 lemons, juiced
  • 4 eggs
Preheat oven to 350 degrees F. 

To make the crust, mix the butter, 2 cups of flour and 1/2 cup sugar in a medium bowl. Press into the bottom of an ungreased 9×13 inch pan. Bake for 15 to 20 minutes (I made half a recipe and baked for 15 minutes) in the preheated oven, or until firm and golden. 

To make the filling, whisk together the remaining 1 1/2 cups sugar and 1/4 cup flour in a separate bowl. Mix in the eggs and lemon juice and pour over the baked crust. Bake for an additional 20 minutes (my half recipe baked for 15 minutes). 

After the bars have cooled, cut and serve. You may want to sprinkle with powdered sugar for decoration.

Yield: ~32 bars (I cut the recipe in half and got 16 bars)

Source: Pizzazzerie

Sunday, August 19, 2012

Homemade Kahlua Frozen Coffee

Raise your hand if you drink coffee. If I could see all of you reading this, I would guess that most of you probably have your hands raised. Well, I am one of the few people who doesn't actually drink coffee. Every once in a while I like to indulge in coffee-flavored things like ice cream and chocolate with coffee flavorings. Although I am sure they are filled with tons of sugar, I enjoy them nonetheless.

I was overjoyed when DailyBuzz Food selected me to receive a Sweet'N Low® Sweetener Gift Pack and blog about a drink recipe. I decided to showcase a coffee-flavored drink since it had been years since I've enjoyed a real iced coffee drink. Katie's Healthy Frozen Coffee seemed easy enough and didn't create too many servings, so this was perfect for my husband and I to enjoy (he is also not a regular coffee drinker).

We both loved how this tasted just like what the large coffee chains would sell, but at the fraction of the cost. And now when I get a craving for an iced coffee drink, I can make it myself.

  • 2 cups milk of choice (I used soy milk)
  • 1/2 tsp vanilla extract
  • 1-2 tsp coffee-flavored liqueur, such as Kahlua (depending on how strong you like it)
  • 2 tsp instant coffee
  • 1/16 tsp salt (don’t omit)
  • 2 Sweet'N Low® packets (or 1 teaspoon sugar; can add more if you need it a little bit sweeter)
  • optional: 1-2 tsp fruit pectin for extra thickness
  • optional: whipped cream, cinnamon and chocolate sauce to top, as desired
Mix all of the ingredients together and place in a shallow plastic container or ice cube tray and freeze. 

After they are frozen, remove the blocks and thaw until they are soft enough for your blender to crush them (do not let them thaw too much). 

Blend each serving individually until you reach your desired consistency. Add extra Sweet'N Low® as needed, but do not add ice (it will water down the drink). Pour into glasses and drink up!

Yield: 2 servings

Source: Ever so slightly adapted from Chocolate-Covered Katie

Disclaimer: As a part of the DailyBuzz Food Tastemaker Program, I received a Sweet'N Low® Sweetener Gift Pack and a stipend.

Wednesday, August 15, 2012

Graham cracker chocolate chip cookies

Graham crackers are a new treat for me. My mom never bought these for me growing up, and I (shockingly) never had a s'more in my childhood. My husband is a fan of graham crackers and thought that our daughter would like them too (he was right).

As Addison was munching on her graham crackers one day, I noticed that the back of the box included a recipe for graham cracker chocolate chip cookies. Excellent! The instructions seemed pretty simple so I added them to my "to bake" list immediately.

I loved that these cookies did not require any eggs because I had just used up my last egg earlier. Whew. The sweetened condensed milk acts as the binding agent for these cookies, and they weren't too sweet at all. The graham cracker crumbs give it a nice background flavor, so they are slightly different than your regular chocolate chip cookie.

I gave some of these to our new neighbors. It gave us an excuse to introduce ourselves to the families in our cul-de-sac and helped us make some new friends. The daughter of the neighbor across the street even said that she might eat them all before they even made it inside her house.

On a separate note, I'm already enjoying cooking in our new kitchen. I've got tons of counter space, and you'll see from the photo above that we've got some beautiful granite countertops and a travertine backsplash! Drool...

  • 1 1/2 cups finely crushed graham crackers (you should have a cup and a half of CRUSHED graham crackers)
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup butter, softened
  • 2 cups semisweet chocolate chips
  • 1 tsp vanilla extract
Preheat oven to 350 degrees F.

To make graham cracker crumbs, either place them in a zip-top plastic bag and roll over with a rolling pin, or pulse in a food processor/blender (I used my blender). Crush enough graham crackers to make 1.5 cups.

In a medium bowl, mix together the graham cracker crumbs, flour and baking powder.

In another bowl, mix the sweetened condensed milk and butter until smooth. Add vanilla extract. Slowly add the crumb mixture and stir until the mixture is smooth. Finally, add chocolate chips.

Drop onto a lightly greased cookie sheet (I used my imitation Silpat) by the spoonful (I used my medium cookie scoop).

Bake for 12-15 minutes or until lightly browned.

Let cool for at least 5 minutes and then move to a cooling rack to cool completely.

Yield: I got about 32 cookies using a medium cookie scoop

Source: Recipe from Kroger's Honey Graham Cracker box

Sunday, August 12, 2012

Chinese egg tarts (蛋塔)

We are slowly getting settled in our new house. We have one week before we close on the old house and a lot of boxes still need to be moved over. It'll get done - I hope.

Our daughter seems to be doing well in her new environment, and one thing that definitely hasn't changed is her love of reading. Her current favorite book is a collection of Curious George stories (she particularly like "Curious George Goes Camping," where a "sunk" [Addison terminology for 'skunk'] sprays George). Another book she enjoys is a book that I picked up in Brooklyn a few years back. I was pregnant with her at the time and found this fabulous children's book called Yum Yum Dim Sum. The story highlights several dim sum dishes, including many of the ones I love to enjoy with my family.

Although the book is in English, I often read it to Addison in Mandarin Chinese so she can continue to become bilingual. She knows how to say the dishes, and she even surprised my parents one day when she randomly said "oolong tea" in Chinese. One of the dim sum plates that is mentioned in the story is Chinese egg tarts, or 蛋塔 (pronounced "dan tah"). I have loved these tarts for as long as I can remember and buy them at Chinese bakeries whenever I visit one (unfortunately for me, the closest quality bakery is a good 2 hours away).

My mom used to make these egg tarts when I was little, and I would maniacally eat them up like candy. The flaky buttery crust holds the silky smooth egg custard. The texture is almost like creme brulee, but of course, Asian style!

I found that the crust was way too thin for 20 tarts, so I ended up with 19 smaller tarts (using regular sized muffin tins). I also had too much filling, so I don't know where I went wrong. I'd suggest cutting the filling down by 1/3 or 1/2 so you don't have too much left over. I did not make the changes in the recipe below.

  • 1.5 cups + 2 tablespoons milk
  • 6 large eggs
  • 1.5 cups sugar
  • 1 pinch of salt
  • 1.5 cups flour
  • 2-3 tablespoons powdered sugar
  • 2/3 cups butter, softened and cubed
  • 1 egg
  • 1/2 tsp salt
Pour all custard ingredients into a pot or saucepan and warm over low heat.
Whisk the egg custard in one direction to avoid making air bubbles and continue until the sugar has dissolved.
Pour custard through a strainer to get rid of any solid or cooked parts of the eggs. Cool and set aside.
After the custard has cooled, skim off foam or solid parts. The filling should be silky and yellow.
Sift the flour and powdered sugar into a mixing bowl.
Add in the butter, egg, and salt. Using a mixer (or do it by hand like I did), mix on the lowest speed.
Once the dough comes together, roll it out into a log on a floured surface and cut into 20 pieces.

Roll the dough into a ball and slightly flatten it with your palm.
Place the dough in muffins (or tart pans) and use your thumb or knuckles to press and shape the walls.

Pour the custard into the tart shells (80% full).

Bake at 350ºF for 20 minutes or until the the egg custard is jiggly (like Jello) if you give the pan a shake.
Cool for 30 minutes and gently lift them out with a butter knife.

Yield: 20 egg tarts (I got 19)

Source: anjelikuh*

Wednesday, August 8, 2012

Chocolate chip zucchini brownies

I was so excited when our weekly CSA box came with some beautiful green zucchini. I absolutely loved the chocolate zucchini bread from the last batch and wanted to make something different this time. I sauteed some of the zucchini to go along with a steak that my husband grilled, and it was delicious. Then I saved two of the zucchini to make something sweet.

My Google Reader must have been reading my mind because I saw this post on Two Peas and Their Pod on the same day my CSA box arrived. Coincidence? I think not!

I was initially worried that this batter didn't include any eggs to bind the brownies together, but it worked out great. I was also surprised that there was no butter in the mixture either! I made these brownies one evening and had some chores to do around the house, and when I returned, I saw that a few pieces of the brownies went missing. Turns out that my husband had snuck a few brownies when I was away, and he said that they were really, really good.

I tried a little bit, and he was right - these zucchini brownies are pretty amazing. I couldn't taste the zucchini at all, and I loved how chocolatey the dessert turned out. They seemed more like a dense chocolate cake than a brownie, but I am not complaining.

If you have some zucchini that you want to use up, here is another recipe you could try!

  • 1 1/2 cups granulated sugar
  • 1/2 cup canola oil
  • 2 cups all purpose flour
  • 1/4 cup cocoa
  • 2 cups shredded zucchini
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1 cup chocolate chips
Preheat oven to 350 degrees F. Grease an 8 x 11 (I used a 9x12 baking pan) baking pan with cooking spray, set aside.

In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand. While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.

Pour brownie batter into prepared pan and bake for 25-30 minutes (mine baked for 25 minutes) or until a toothpick comes out clean and the brownies are set.

Cool on a wire rack. Cut brownies into squares and serve.

Yield: One 9x12 pan (I cut mine into 32 servings)

Source: Two Peas and Their Pod; originally adapted from Food Finery

Sunday, August 5, 2012

Roasted cherry brownies

I was so excited about my new OXO cherry pitter that I wanted to make another recipe with it right away (after initially making this cherry chocolate chip ice cream). Luck must have been on my side because Laura from Tide and Thyme posted these roasted cherry brownies the morning I made my ice cream. I knew that I would be hard pressed for time during the afternoon that I wanted to make these, but I managed and made it work.

Again, I had a blast pitting the cherries, and I also had fun roasting cherries for the first time ever. These brownies are good, and the roasted cherries really make it excellent. The brownies themselves weren't fudgy enough for my personal tastes, so next time I may use my tried and true brownie base from King Arthur Flour to start.  If you are a fan of cherry-flavored brownies, you may want to add more roasted cherries or even cherry extract to the batter. Otherwise, these roasted cherry brownies will be a great addition to your brownie repertoire!

  • 2 cups fresh cherries, pitted and halved
  • 1¼ cups plus 2 TBSP. sugar, divided
  • 5 oz. semisweet or bittersweet chocolate, chopped
  • 2 oz. unsweetened chocolate, chopped
  • 8 TBSP. unsalted butter, cut into quarters
  • 3 TBSP cocoa powder
  • 3 large eggs
  • 2 tsp vanilla extract
  • ½ tsp salt
  • 1 cup all-purpose flour
Preheat the oven to 450 F.  Combine the cherries and 2 tablespoons of the sugar in a small roasting pan and toss well to combine.  Roast the cherries for 10 minutes, or until they begin to release their juices.  Remove the pan from the oven and reduce the oven temperature to 350 F.

Line a 9 x 9-inch baking pan with foil (I used a silicone 8×8 pan for a thicker brownie).  Lightly spray the foil with cooking spray.

In a heatproof bowl set over a pan of barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.  Whisk in the cocoa powder until smooth.  Set aside to cool.

In a medium bowl, combine the eggs, remaining sugar, vanilla and salt; whisk until combined, about 15 seconds.  Whisk in the warm chocolate mixture until incorporated.  Then stir in the flour with a wooden spoon until just combined.  Gently fold in the roasted cherries.  Pour the mixture into the prepared pan and spread with a spatula to make an even layer.  Bake until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs clinging to it, about 35 minutes.  Transfer the pan to a wire rack and let cool to room temperature, about 2 hours.

Remove the brownies from the pan using the foil and transfer to a cutting board.  Cut into squares as desired.  Store in an air-tight container.

Source:  Tide and Thyme; originally from Annie's Eats

Wednesday, August 1, 2012

Apple cranberry oatmeal bars

As I mentioned in the last post, we are in the midst of moving. We closed on our house in mid-July and were fortunate enough to sell our house in 2 days! We have to be fully out of our old house by mid-August, so we have about 3 weeks to move. Last weekend, we hired some movers to transport all of our big bulky items over to the new house. We've been slowly moving all the smaller items ourselves and have been taking multiple carloads a day. Thankfully, we are only half a mile down the road from our old place, so at least it is not a far drive.

As luck would have it, I keep forgetting to pack my baking pans. I have all my spices, flours and utensils, but the baking pans keep getting forgotten. The one pan I did have was my 9x12 nonstick one, so I needed to bake something that would fit into this size. I didn't want to bake brownies or blondies, so I flipped through some of my cookbooks. I came across this apple cranberry oatmeal bar in my Better Homes & Gardens cookbook that my husband's aunt gave me one Christmas. The filling is very flexible and forgiving. I chose to use apple cranberry because that is what I had on hand. You can also use other fruits like apricots, peaches and blueberries.

These bars were easy to put together, but I didn't like how easily they fell apart. I would recommend baking them for longer or baking it in a taller pan. They tasted good and reminded me of a cool autumn day. That was a very welcomed image since it was about 100 degrees when we moved. I'm sweating now just thinking about it!

Off to unpack some more!

  • 1 cup all purpose flour
  • 1 cup quick-cooking rolled oats
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon baking soda
  • 1/2 cup butter
  • 1 cup applesauce
  • 2/3 cup dried cranberries
  • 1/2 teaspoon ground cinnamon
  • dash cloves (I did not use)
Preheat the oven to 350 degrees F. In a medium bowl, combine flour, oats, brown sugar and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Reserve 1/2 cup of the crumb mixture.

Make the apple cranberry filling: Combine the applesauce, dried cranberries, cinnamon and cloves together and mix well.

Press remaining crumb mixture into bottom of an ungreased 9x9x2 inch or 11x7x1.5 inch baking pan (I used a 9x12 because that is all I had). Spread with apple cranberry filling.

Bake in a 350 degree oven for 30-35 minutes (I baked for about 20-25 but wish I had baked for longer) or until the top is golden. Cool on a wire rack. Cut into bars.

Yield: I got about 24 bars, using a 9x12 baking pan.

Source: Better Homes & Gardens Cookbook, page 205


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