Chocolate Coconut Macaroon Pie

 

Hello there! I apologize for the large lag time between this post and my last but I do have a great excuse though! I’m pregnant with my first baby (screams of happiness)!! I’ve been reluctant to post anything about my personal life but feel like it works here. I’ve had a huge aversion to trying new recipes, being creative in the kitchen and tasting certain foods. Now that I’m halfway through the pregnancy, I’ve got my creativity back! Hooray!

Passover is right around the corner and I wanted to create a delicious pie and oh man, did I! I got a little inspiration from a fellow blogger who made a macaroon pie crust. I thought, wow, that’s a spectacular idea! I’ll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it! It was a total no brainer and it worked out perfectly.

Now, I must say, this is not dairy free so for those who keep kosher, this is for a meatless meal. Though it is gluten free!

There are 2 things in this recipe that I’m a stickler on, for good reason.

  1. Always Always Always use good quality chocolate (examples: Guittard, Ghirardelli, Valrhona, etc)
  2. Never ever ever use that gross sweetened shredded coconut at the grocery store. That stuff made me hate coconut desserts until I tried desiccated coconut.

 

 

 

Print Recipe
Chocolate Coconut Macaroon Pie
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Prep Time 45
Cook Time 45
Passive Time 15
Servings
8
Ingredients
Macaroon Pie Crust
Chocolate Pie
Instructions
  1. Macaroon Crust: Mix all ingredients in a standing mixer on medium speed for 5-7 minutes until thoroughly mixed.
  2. Preheat oven to 400. Press the majority of the mixture into a greased tart pan. (There should be extra to make 7 cookies) Pressing gently up the sides to create a crust while keeping a thin layer on the bottom. Freeze this part for about 30 minutes until set before baking.
  3. Place the tart on a sheet pan covered in foil. This will prevent leaks directly on the bottom of your oven. Bake mixture for about 8 minutes making sure it doesn’t burn. Toasty brown is fine.
  4. Once done, drop the temperature down to 350.
  5. Melt butter and chocolate over a bain marie. (bowl over a saucepan with simmering water)
  6. Whisk in salt, sugar, cocoa powder, eggs, evaporated milk and vanilla. Pour mixture into crust and bake for 30 minutes. The center should have a slight giggle. Cool then serve or you can refrigerate.

My Top 20 Restaurants in Houston

 

Super Bowl is just around the corner and my hometown, Houston, will be filled with so many welcomed guests! I’ve lived in Houston my whole life except for my college days in Austin. I’ve watched Houston have incredibly diverse restaurants and more recently, within the last 10 years, it’s become a “foodie” city.

I’ve always been into trying the newest restaurants though I stand by the tried and true favorites of mine. I’m providing you my top 20 list of restaurants. Though I could go on forever organizing by neighborhood and type of cuisine but I will keep it general. I’ll also provide certain dishes that I like to order on the regular. The following are in no particular order.

  1. Prego– This place has been my favorite for over 15 years. I always order the smoked duck ravioli the old way. (The waiters that have been there forever will know what you’re talking about) Make sure you put your order in for the strawberry shortcake right when you sit.
  2. True Foods Kitchen– I love how fresh the ingredients are and this is the style I love to eat on the regular. Get the harvest salad, the mulberries will rock your world.
  3. NY Bagel Shop– I’ve been coming to this neighborhood place since I was a toddler. The bagels are excellent and the breakfast special is on point.
  4. Snooze– This place blows me away. I’ve liked every single thing I’ve ordered and I can’t wait to go back again. The only drawback is the epic line.
  5. Buffalo Grille– Another tried and true place. Get the Cream Cheese and Chive eggs with potatoes and a biscuit.
  6. Istanbul Grille– One word. lahmacun.
  7. Garson– Amazing grilled meat with flavorful rice. I love the fresh veggies and pide they provide
  8. Raven Grill– Anything on their mesquite grill is perfection.
  9. Fadi’s– I love the endless selection of options. Hint* you can order half portions, you’re welcome.
  10. La Guadalupana– Breakfast tacos all the way and their chilequiles AND churros are the best in town.
  11. Killens– Everything is amazing!
  12. Les Baguette– I love their BBQ pork vermicelli bowl and their Vietnamese coffee
  13. Pico’s– First of all, I miss their original location because I have memories of going there when I was a baby. Their salsas are perfect and I love their spinach enchiladas.
  14. Goode Co. Seafood– Campechana!!
  15. Coltivare– Everything I’ve had is excellent from the drinks to the pasta.
  16. Pax Americana– Fancy, small portions, expensive but oh so flavorful.
  17. 100% taquito– I love their authentic options
  18. Pizaros Pizza– Perfectly thin crust with high quality cheese.
  19. Golden Palace– Dim sum all the way.
  20. Lai Lai Dumpling House– Best dumplings in town and super cheap.

This was incredibly tough and I could easily add 20 more. Though it really came down to my personal favorites and the places I frequently crave. Eat your heart out 🙂

 

 

Easy Donut Croquembouche

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A few weeks ago my sister and I were trying to come up with easy cute ideas for my nieces birthday.  In our research, I found donut croquembouche, topiary, whatever you want to call it. I thought it would be perfect to do one with a Halloween theme. If you’ve ever made a croquembouche before, they’re pretty time intensive. I remember in school we learned about them and made pate choux (the wet dough for the balls which is the same as eclairs).

I really wanted something that is quick to make and cute to bring to our friends Halloween party. This concept could be adapted to any theme- the options are really endless. All you need are donut holes, about 40-50, toothpicks cut in half, a foam cone (about 12 in), optional: sprinkles, white melting chocolate, colored gel, and cupcake toppers.

If you want perfectly round donuts, I would opt for the store bought kind at the grocery store. I know they’re not local and freshly made but they are perfectly round. I made the mistake of going to a local shop (which has the best donuts, in my opinion) but they had odd shaped holes. I asked and the sweet lady behind the counter said that I could special order them with enough notice. So keep that in mind if you make one of these.

Print Recipe
Easy Donut Croqembouche
Prep Time 45 minutes
Servings
40 1 per person
Ingredients
Prep Time 45 minutes
Servings
40 1 per person
Ingredients
Instructions
  1. First, you will need to cut all of your toothpicks in half. Once they're done, stick the pointy side into the foam cone with a little sticking out. The donut then needs to be pushed into the side that is sticking out. Next, place another toothpick in so that the next donut is very close to the next. You don't want any gaps here. Once you have the hang of it, repeat.
  2. If you want to add a stripe of donuts that have white chocolate and sprinkles, remove the donuts you want to enhance.
  3. Melt a handful of the white chocolate according to the packaged directions. Add a few drops of gel coloring to get the color you want. Working quickly, dip the donut into the white chocolate, shake it to remove excess and pour sprinkles over it. Repeat with the rest of the donuts you want to enhance.
  4. Once they are dry, put them back onto the foam cone sticking them into the toothpicks. Ta da! Enjoy 🙂
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Vegan Creamy Artichoke Dip

VegenSpinachDip3Today I had the pleasure of cooking with the wonderful Stephanie Hoban from Ripe Cuisine. We had such an awesome time sharing stories and bonding over cooking together. She shared her super delicious vegan & gluten free dip with me which is perfect for any party. Since the holidays are so close, it’s a perfect starter or even meal (I pretty much ate the whole thing when she left). There’s hardly any fat so it’s completely guilt-free.

During this time of year, it’s hard to find a healthy crowd pleasing dish. My friends, this is it. Move over queso and hello healthy dip! My husband, who is such a meat and potatoes kind of guy admitted that it’s great! Trust me, it’s creamy, decadent and filling, what’s not to like?

Those of you who don’t know Stephanie, she’s so impressive! She took my dream path. (If only I had known at a younger age nutrition and food was my thing.) She’s a Houston native who studied nutrition at NYU then went off to culinary school. After, she moved back to Houston, had a few jobs then opened her own vegan food truck, Ripe Cuisine. Everything on her truck is homemade, even the ketchup! If you’re in the Houston area, trying her food is a must!

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Print Recipe
Vegan Creamy Artichoke Dip
Creamy Artichoke Dip with Spinach, Basil and Pinenuts by Stephanie Hoban, Ripe Cuisine
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 10 minutes
Servings
Ingredients
Instructions
  1. Heat oven to 375 F
  2. Peel zucchini and dice. Add to the bowl of a food processor fitted with the steel blade along with drained and rinsed white beans, Vegenaise, nutritional yeast, non-dairy milk, lemon juice, salt, red chili flake, and black pepper. Process until very smooth.
  3. In a large sauté pan heat oil and sauté onions and garlic until soft, about 5 minutes. Add in spinach and sauté on low until wilted. Strain spinach, pressing out as much water as possible, and set aside. In the same pan, sauté roughly chopped artichokes with lemon juice in the pan juices until soft and edges brown. Add back spinach and sauté 1 minute longer.
  4. With the motor of the food processor running, add in potato flour 1 teaspoon at a time. {The mixture should thicken considerably]. Add the pureed zucchini and beans to the pan with artichokes and spinach. Remove from heat and stir in chopped basil.
  5. Transfer dip to an oven safe casserole pan, drizzle with garlic oil, if using, and sprinkle on pinenuts. Bake for 20 minutes, and broil for 1 – 2 minutes to achieve a golden top. Allow to sit and firm up for at least 10 minutes before serving.
Recipe Notes

Ripe Tip: By substituting the canned beans and zucchini in place of cheese you save a load of calories, fat and cholesterol in favor of protein, fiber, vitamins and minerals. Serve with your favorite crackers, corn chips, or pita.

 

The Best Latkes

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I always look forward to this time of year. The weather is cold (sometimes in Houston) and we get to eat yummy fried potato cakes, latkes. My whole family gets together and we throw a Hanukkah party with presents, gelt (chocolate coins), dreidels and best of all, latkes!

I have a confession: I’ve never made them before yesterday. My mom was always the chef and man does she make good latkes. This year, per my job, it’s my turn to make them. I had a minor freak out in trying a recipe but I was able to add a few things to make it better. Combining recipes in the thick of things usually works for me. Thankfully, it all worked out and I came up with the best recipe. They’re crunchy on the outside and hashbrown like in the middle. All they need are some applesauce and sour cream!

It is important to follow the recipe step by step because they really are a labor of love. If you miss a step, they aren’t going to turn out right.

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I have 2 major tips that will make a world of a difference:

  1. Squeeze out the shredded potato onion mixture 2 times in a towel.
  2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.

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Print Recipe
The Best Latkes
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 8 minutes
Servings
Ingredients
Instructions
  1. In a food processor fitted with the blade attachment, blend the garlic, shallots and onion.
  2. Change the blade attachment to the shredder. Peel, wash and shred the potatoes. After, empty the mixture into a kitchen towel and squeeze out all of the liquid. Open the towel, fluff the mixture and squeeze 1 more time. You may have to do this in 2 segments, as there will be a lot of the potato mixture.
  3. Empty the drained potato mixture into a large bowl. Add salt, pepper, flour, eggs, and baking powder and mix by hand.
  4. In a large skillet, pour vegetable oil ¼” from the bottom. Heat to medium and test with a small piece of potato- the mixture should sizzle.
  5. Using a 1 ½ Tablespoon scoop, scoop and drop the mixture into the oil. Flatten them out with a spatula to ensure an even distribution. Cook on each side about 4 minutes depending on the heat level. The bottom should be a nice golden brown color.
  6. Once the latke is done cooking, transfer to a cookie sheet lined with foil and 2 paper towels on top. Sprinkle a little salt on top while it’s still hot. Serve immediately.
  7. You can keep them warm in a 300 degree oven until you serve them.
  8. Freezer friendly: put the latkes in a freezer bag and freeze for up to 3 weeks. Place them on a cookie sheet and into a 350 degree oven for 15-20 minutes to re-crisp.
Recipe Notes

I have 2 major tips that will make a world of a difference:

  1. Squeeze out the shredded potato onion mixture 2 times in a towel.
  2. After scooping the mixture and dropping it into the oil, gently flatten with a spatula.

Gingerbread Cookies

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There’s nothing like the taste of fresh and spicy gingerbread men (and women) during the holiday season. As I was making these little people, I couldn’t help but think of the scene from Shrek. Not the gumdrop buttons! haha

While in pastry school my teacher introduced us to speculoos cookies for the holidays. Now, they’re a huge hit at Trader Joe’s in cookie butter form. Ever since we made them in school, I’ve loved the flavor and try to make them every year. This time, I made them in the form of gingerbread people because, come on, it’s pretty much the same thing.  The only difference is the amount of spices you add. I love the flavor of cardamom so I added the non-traditional spice into my beauties 🙂

I have this new found obsession with cute things and sprinkles so here I am again, adding my special sprinkle mix to the gingerbread ladies. However, I did find in my last 2 batches that the sprinkles melted. I assume the temperature raised slightly more than the first batch. Keep this in mind when baking with sprinkles.

The key to making these cookies is to work fast. After mixing the dough, it’s important to wrap the dough in plastic then chill immediately. This will help the dough not only rest but get less sticky. Once it is chilled, it’s important to spread a good layer of flour on your work surface because it will stick. Also, move the dough clockwise in between each roll (while adding more flour if needed). This will help it to not stick.

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FCGingerbread4
Print Recipe
Gingerbread Cookies
There's nothing like the taste of fresh and spicy gingerbread men (and women) during the holiday season.
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. In a small bowl, whisk together flour, baking powder, baking soda, salt, and spices until well blended.
  2. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla, continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth. Wrap dough in plastic and refrigerate for 1 hour.
  3. Preheat oven to 375 degrees, Prepare baking sheets by lining with parchment paper or silpat.
  4. Place the dough on a lightly floured surface. Sprinkle flour over dough and rolling pin. Roll dough to a scant 1/4-inch thick. Use additional flour to avoid sticking.
  5. Cut out cookies with gingerbread man shape. Place cookies about 1 1/2-inches apart on baking sheet. (I put the sheet pan with the cookies on it in the freezer for 10 minutes to solidify the butter. Though you’re welcome to skip this step.) With a pastry brush, wipe off excess flour on cookies then add a thin layer of egg wash (lightly beaten egg). Decorate cookies with sprinkles while lightly pushing them into place.
  6. Bake 1 sheet at a time for 7-10 minutes (7 minutes leads to softer cookies). Let cool on pan and enjoy! The can be frozen in a freezer bag for up to 3 weeks.

 

My Kitchen Re-do

I know this post is off topic for my blog but I wanted to share where the magic happens. Besides, who doesn’t like to see a good before and after? My weakness is watching the home makeover shows on HGTV so I’ll assume you love them too!

My husband and I recently moved into our first home together. The kitchen was great and had been previously redone over 15 years ago but we wanted to give it a breathe of new life. I also wanted to make it really functional for the amount of cooking and entertaining would like to do.

We had many ideas but some things were up in the air. Have you heard of the saying “you never know what’s behind the walls?” Well, this is such a true statement. We didn’t do a complete kitchen renovation because we were trying to keep the cost at a minimum. The HGTV shows are ridiculous in the sense that time and money are completely skewed. It’s never a couple thousand and it’s never a weekend. With that being said, our contractor was amazing and completed the project in 26 days.

We kept all of the cabinetry except for 2 walls and the walkway to make the island. Next, a lot of paint, subway tiled backsplash & poles, new countertops, sink, faucet, handles, air vent and lights did the trick!

*I know the window isn’t painted…. Lot’s of credit to my husband who wanted to get rid of the bar sink and put tiles on the poles, he really has the designer eye.

I’m incredibly happy and couldn’t ask for better!

Before

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After

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Before

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After

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After

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Sriracha Caramel Brussel Sprouts

Brussel Sprouts Fish Caramel 5

There’s a restaurant in Houston and Austin (Texas) called Uchi and they make the best brussel sprouts I have ever had. Back when these babies were all the rage, yes, I’m a little late, many restaurants tried to duplicate this recipe. Some were successful and some put a slight spin on them. Those of you who haven’t tried this dish, now is your chance. The best way I can describe it is crunchy, soft, salty, sweet and spicy. There’s really a lot going on.

I found a few recipes but then adapted it to suite my taste buds. Most of the recipes used a deep fryer, which makes the outside nice and crispy but the inside tender. The best way to achieve this is baking at a high temperate and making sure the sprouts are even in size. My recipe is NOT fried and healthier than their version! Though there is sugar, 3 tablespoons to be exact. But a little sugar doesn’t hurt anyone. 🙂

This Sriracha Caramel Fish Sauce Brussel Sprout recipe is the perfect addition to your holiday table. Your friends and family will love you, I promise. You can find the recipe here on Monica’s blog, Classy & Fabulous.

Brussel Sprouts Fish Caramel 4
Print Recipe
Sriracha Caramel Brussel Sprouts
Sriracha Caramel Brussel Sprouts also found on www.classandfab.com.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 425. While the oven is heating, wash and trim brussel sprout ends. If the sprouts are really large, cut them in half.
  2. Prepare a baking sheet lined with foil. Spray generously with non-stick cooking spray. Toss sprouts with oil and bake for 15-20 minutes or until crispy.
  3. While the sprouts are cooking, place the sugar in a saucepan. Cook stirring with a high heat spatula until amber. Slowly pour in lemon juice, fish sauce, sriracha, garlic, and ½ c hot water. The sugar syrup may clump but keep cooking it until it melts and reduces. Add black pepper, remove from heat and set aside.
  4. Put sprouts in a serving dish and generously pour the sauce over them. Serve immediately.

Spooky Ghost Meringue Cookies 3 Ways

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Boo! Halloween is one of my favorite holidays. I love dressing up, going to costume parties and of course, making spooky treats! This year, I wanted to make something low fat and simple that anyone can do. I thought cute ghost meringue cookies 3 ways would be perfect.

I recall making meringue cookies in pastry school 5 years ago and they came out perfectly. A few years back, I was making some meringue mushrooms for a yule log. After spending time whipping the meringue, piping and anxiously waiting, they cracked and looked completely ugly. Since then, I’ve learned to never bake meringue in a deck oven. You might think, obviously, you would never cook meringue in a deck oven because they are meant bake bread or pizza in high heat. It’s also possible that the oven wasn’t calibrated and it overheated. I have to blame the oven, right? Of course it wasn’t me 😛

This time, I bought a nice little oven thermometer so I am sure that the temperature is accurate. My best advice is to know your oven- they’re all different. This little gadget is perfect to find out the truth in your oven. My next tip is to be extremely patient. If you haven’t noticed in cooking/ baking, patience is key. I remember working at a local restaurant and I was standing over a sauce pan filled with water staring down anxiously waiting for the water to boil. The chef stood over me and told me to stop staring, work on something else and have patience. Sure enough, after a few minutes, the water started to boil. From then on, I take heed in his advice.
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My last tip is that it’s all about the piping pressure. This takes practice and I suggest you test this out with store bought icing. This way, you can hone your practice while spending a small amount. First off, I really like to use disposable piping bags. I dislike the kind you wash because you have to spend time cleaning it. Most of the time it doesn’t even get cleaned thoroughly.

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For the ghosts, I fitted the piping bag with an 807 piping tip. This is to ensure the smoothness of the end product. Once your bag is read to go, fill it halfway with the meringue. With one hand, hold the tip about 1/4″ above the parchment paper. Start squeezing while slowly bringing your hand up and letting go of the pressure so that it tapers off leaving a little whisp. Like I said, it takes practice. You can play with the amount of pressure, when to raise the bag up and when to stop. You can see this in different ghosts, some are more round and some are skinnier.

In the end you get cute spooky ghosts that not only taste delicious but are low fat!

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Print Recipe
Spooky Ghost Meringue Cookies 3 Ways
Cute spooky ghosts that not only taste delicious but are low fat!
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 7 hours
Servings
Instructions
  1. Preheat oven to 260 degrees.
  2. Combine egg whites, salt, cream of tartar, and vanilla in a standing mixer fitted with a whisk attachment. Whip on medium high for about 3 minutes until soft peaks are achieved. Slowly add sugar while the whisk is whipping and switch to high for about 2 minutes until stiff peaks are formed. It should be smooth and not gritty.
  3. Prepare 2 cookie sheets with parchment paper. Put a tiny dollop of the meringue in each corner fastening the parchment paper to the sheet. Fill a pastry bag halfway fitted with an 807 tip. With patience and ease, pipe little ghosts filling each sheet. Refer to above notes on details of piping.
  4. Once all of the ghosts are piped, carefully drop black nonpariels in place of eyes. You can also use mini chocolate chips or even cover them with orange and black sprinkles.
  5. Bake for 25-30 mintues and then turn off the oven and let them sit overnight (or several hours). Store them in an airtight container and they'll last for several days.
Recipe Notes

My best advice is to know your oven- they're all different.

My next tip is to be extremely patient.

My last tip is that it's all about the piping pressure.  I really like to use disposable piping bags.

 

Mozzarella Chicken with Blistered Tomatoes

I really enjoy a good food challenge. I was asked to create a dish for a family of 4 for under $10. The only way I could do this was by shopping at ALDI. They have very affordable produce that allowed me to conquer this challenge. They also don’t provide shopping bags which is perfect because phew I always bring my own when I shop 🙂
This recipe is my take on caprese chicken though if the challenge allowed for a few more dollars, I would have added a basil balsamic drizzle. I like making chicken thighs every once in a while since it has a higher fat content compared to chicken breast. The fat content allows for juicy meat though you can still achieve this with chicken breast when marinating or brining.
The combo of juicy meat, salty smooth mozzarella and tangy sweet tomatoes is the perfect mix. The spinach is the best green addition. I always try to add a green veggie to all of my meals for my customers and myself. I hope your family loves this dish as much as mine does!
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Print Recipe
Mozzarella Chicken with Blistered Tomatoes with Garlic Spinach
The combo of juicy meat, salty smooth mozzarella and tangy sweet tomatoes is the perfect mix.
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 people
Prep Time 10 minutes
Cook Time 40 minutes
Servings
4 people
Instructions
  1. Preheat oven to 350. Empty washed cherry tomatoes onto a foil lined sheet pan.
  2. Toss with 2T oil, salt and pepper. Bake for 15 minutes or until blistered.
  3. Place chicken thighs onto foil lined baking sheet, toss with oil, salt, pepper, and garlic powder. Bake 15-20 or until instant thermometer reads 165.
  4. Thaw spinach according to packaging. Squeeze out remaining water and transfer to a skillet with 1T oil. Add salt, pepper, and garlic powder to taste. Squeeze half of a lemon on top, set aside.
  5. Slice thin pieces of mozzarella. Place 1 piece on each chicken thigh. Bake for 4 minutes or until cheese is melted.
  6. Arrange a bed of spinach on a platter then add the chicken cascading onto the next piece. Then sprinkle the blistered tomatoes on top. Viola! You have dinner for 4 under $10!