Homemade Peanut Butter 2 Ways

 

Recently my amazing friends put on a baby shower for my future little. I wrote down tons of ideas for hostess gifts and buying some trinket wasn’t doing it for me. I wanted them to give something special to show them how grateful I am for the time, effort and money they put into the shower.

After eliminating items on the list, I ended up with homemade jarred peanut butter. I couldn’t stop at 1 flavor so I had to do two: Chocolate Peanut Butter and Vanilla Honey Peanut Butter 🙂

I found the perfect glass jars and printed my own label with these labels.

Now, I had never made peanut butter before but after looking through various recipes, I found that it was pretty easy. I typically like to test a small batch before I make something for multiple people but I didn’t have the time. My first go around had to be it. So I tasted as I made and wrote down every detail to share with you. At this point, I’m not sure I can go back to the store-bought kind!

I love either eating them with a spoon out of the jar for a quick snack or smearing them on cut up apples. It’s seriously the best snack.

 

 

 

 

 

Print Recipe
Chocolate Peanut Butter
The Foodie Chef Recipe adapted from Smitten Kitchen
Prep Time 20 minutes
Servings
6-7 6oz jars filled
Ingredients
Prep Time 20 minutes
Servings
6-7 6oz jars filled
Ingredients
Instructions
  1. Put peanuts in a food processor and grind them for about 5 minutes until they're more liquified opposed to a paste.
  2. Add the cocoa, sugar and salt then blend.
  3. Add oil a tablespoon at a time while the machine is running until you get to your desired consistency.
  4. add salt if needed.
Recipe Notes

I used a piping bag to fill the containers. This makes for easy filling. Make sure you clean the containers before filling them!

 

Print Recipe
Vanilla Honey Peanut Butter
The Foodie Chef Recipe
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Instructions
  1. Add peanuts to food processor and blend for about 5 minutes until it liquifies
  2. Add oil, honey, vanilla, vanilla paste, and salt. Blend until combined and the desired consistency.
Recipe Notes

I used a piping bag to fill the containers.

 

Dark Chocolate Ice Cream

If you’ve noticed, my last several posts have been about desserts. I started my food career with pastry school then took a few classes in culinary. My first cooking job out of school was in pastry so you could say pastry was my first love. My day to day job now is about cooking up healthy meals so I miss making desserts and pastries. This is probably why I have only posted desserts in the last several months though I don’t think anyone is complaining!

On another note, I’m pregnant and have serious cravings for ice cream, chocolate ice cream in particular. I love store-bought frozen gelato but this time, I wanted to make my own. I found a recipe, slightly adapted it and it’s the darkest richest chocolate ice cream I’ve ever had. It’s really for the dark chocolate lover with fruity notes, kind of like wine. I’m only able to have small amounts at a time since it’s so decadent.

 

 

 

 

Print Recipe
Dark Chocolate Ice Cream
Recipe adapted from Max Falkowitz, Serious Eats
Course Dessert
Prep Time 1 hour
Cook Time 8 hours
Servings
1 quart
Ingredients
Course Dessert
Prep Time 1 hour
Cook Time 8 hours
Servings
1 quart
Ingredients
Instructions
  1. In a saucepan, bring milk to a simmer over medium-high heat, stirring frequently. Stir in cocoa nibs and salt, cover with plastic wrap, and let steep for 2 hours. (this step can be done the day before then left in the fridge overnight)
  2. In a clean saucepan, whisk together sugar and cocoa powder until no large lumps of cocoa remain. Then whisk in egg yolks until thoroughly combined.
  3. Strain milk into yolk mixture, pressing on cocoa nibs to squeeze out all possible dairy, then whisk dairy to combine. Set pan over medium heat and cook, whisking frequently, until custard reaches 170°F on an instant-read thermometer. Custard should coat the back of a spoon and a finger swiped across it should leave a clean line.
  4. Add chocolate and stir until thoroughly melted. Strain into a large measuring cup or bowl, and chill in refrigerator or ice bath until base cools to 40°F. Churn in ice cream maker according to manufacturer's instructions, then serve.
Recipe Notes

The most decadent, dark chocolate ice cream you will ever have!

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
Vanilla Honey Peanut Butter
The Foodie Chef Recipe
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Prep Time 20 minutes
Servings
6-7 6 oz jars filled
Ingredients
Instructions
  1. Add peanuts to food processor and blend for about 5 minutes until it liquifies
  2. Add oil, honey, vanilla, vanilla paste, and salt. Blend until combined and the desired consistency.
Recipe Notes

I used a piping bag to fill the containers.

 

Easy Donut Croquembouche

Donut Croquembouche 2

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 🙂
Donut Croquembouche1

The Best Chocolate Chip Cookies Ever!

IMG_9667Have you ever had a cookie where you had an aha moment that you need this delicious butter laden pastry in your life multiple times a year? Well, that’s how I felt when I tried a famous Levain Bakery Cookie from NYC. In my past several visits to NYC, Levain has been on my list among many places to try. For some reason or another, we never were able to make it.

My in laws paid a visit recently to the bakery and were nice enough not to devour every cookie they purchased.  Upon my request, they brought back 2 cookies for my husband and me. After several days of being baked, they were STILL good! I couldn’t believe just how good they were so I decided to recipe test to get the closest version possible.

My awesome & talented blogger friend, Erika, aka The Pancake Princess, came over one day to help test recipes. After 4 hours, we found, then perfected the best copycat recipe. The key points are to make the dough balls pretty large, it doesn’t work well on tiny dough mounds; shock the dough at a high temperature cooking the outside while keeping the inside undercooked; using high quality ingredients ie: european style butter, and freezing the dough mounds before baking.

If you want to please your guests, these cookies are a must! I took them to a party that night and some people, no joke, got vicious! I noticed the plastic wrap pulled back around the plate with cookies missing before dinner was even served!

Levain copycat 1 levain copycat 2
Print Recipe
The Best Cookies Ever!
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 9-1'
Passive Time 35 minutes
Servings
15
Ingredients
Instructions
  1. Preheat oven to 410 degrees.
  2. In large mixing bowl, cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs and vanilla, one at a time, mixing well after each one.
  4. Sift all dry ingredients together in a separate bowl: flours, cornstarch, baking soda, and salt. Mix until just combined to avoid over mixing. Stir in chocolate chips and walnuts.
  5. Scoop dough onto cookie sheet with a 2.66 oz scoop. Put in freezer for at least 30 minutes or until frozen.
  6. Bake for 9-11 minutes on the middle rack of your oven.
Recipe Notes

For best results, use 2.66oz scoop (volrath green scoop)

Fairy Marshmallows

TFCMarshmallows4I have to be honest. I was scrolling through instagram (my usual thing) and was really inspired by a picture of rainbow marshmallows. I was busy so I put my phone down and forgot about them. Two days later, I couldn’t stop thinking about these marshmallows and how pretty they were. I searched for an hour on instagram and couldn’t find them. I was going completely crazy. I then started going to feeds where I thought it might be. It was then that I FINALLY found the rainbow marshmallows! Thanks, Naomi from Baker’s Royale. I have followed you for many years now and love love love your work.

These colorful, squishy, pretty and fantastic globs of love are perfect for kids parties, easter, and more! I gave them to my little nieces who gobbled them up with HUGE smiles on their faces. A friend of mine even said they tasted better than the kind you buy at the store, thanks, Jenn! 🙂 Anyway, they’re a must and pretty easy to make. The only drawback are the dishes, womp womp…

TFCMarshmallows1
Print Recipe
Fairy Marshmallows
These colorful, squishy, pretty and fantastic globs of love are perfect for kids parties, easter, and more! I gave them to my little nieces who gobbled them up with HUGE smiles on their faces. A friend of mine even said they tasted better than the kind you buy at the store, thanks, Jenn! 🙂 Anyway, they’re a must and pretty easy to make. The only drawback are the dishes, womp womp…
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Prep Time 25 minutes
Passive Time 8 hours
Servings
4
Ingredients
Instructions
  1. Lightly cover a 9×13 pan with nonstick spray; line with parchment paper. (This will help keep the parchment paper in place).
  2. Pour 1/2 cup water into a stand mixer bowl fitted with the whisk attachment. Sprinkle gelatin on top. Set aside.
  3. In the meantime, put 1 cup water, sugar, and honey in a small medium saucepan over medium heat. Cook until sugar dissolves. Once sugar dissolves continue to cook the mixture without stirring until temperature reaches 240 degress F, about 12-15 minutes. Remove from heat and dip the bottom of the saucepan in a metal bowl filled with ice water and allow to cool to 210 degrees F. (this will happen very fast)
  4. Pour slightly cooled syrup mixture into gelatin mixture; beat on low until combined. Increase speed to high and beat until thick and fluffy and mixture triples in volume, about 10 minutes. Working quickly, divide mixture into four separate bowls and mix in food color (one color to each bowl). Using a lightly oiled spatula, scrape and layer each color into prepared pan. Using a lightly oiled knife or offset spatula drag and swirl it through the mixture to create a marbled effect. Do not over do. Smooth top surface (surface may not be completely even). Set aside in a cool place, (not the refrigerator) for 8 hours or overnight. Use a lightly oiled serrated knife and slice into 1 inch cubes. Cover cut sides with cornstarch and confectioner sugar mixture. Marshmallows will keep in an airtight container for up to 5 days.
Recipe Notes

-Have at least 3 spatulas on hand.

-Spray them with non-stick spray before even thinking about touching the marshmallows.

-When lowering the temperature of the candy mixture, put the sauce pan in a bowl of ice water- this will cool the whole amount faster.

-always. always, always use a candy thermometer and never under or over cook

-I like gel colors, not the liquidy watered down mess from the grocery store.

Gingerbread Cookies

FCGingerbread5

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.

FCGingerbread1

 

FCGingerbread2

 

FCGingerbread3

 

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.

 

Spooky Ghost Meringue Cookies 3 Ways

GhostMeringue1

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.
GhostMeringue02

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.

GhostMeringue3

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!

HalloweenMeringue4
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.

 

Apple Honey Cake

IMG_2976

Fall has arrived and I’ve neglected my blog :(. Though I do post often on instagram so you can catch me there. The summer was pretty busy and I got to visit really great places and I’ll share that in another post.

In Houston, one day it’s 100 degrees and humid and the next it’s 84 with clear skies, hello fall! Unfortunately, it doesn’t last long but we do get to take advantage of comforting recipes. Especially for Rosh Hashana where we celebrate a sweet new year with apples and honey. This apple and honey cake is the perfect, almost coffee cake like end to a filling meal.

My mom distributed recipes to most guests to help her prepare for this meal. I got the apple honey cake though I assume it’s because I’m the only one who went to pastry school and I enjoy a good challenge. It’s surprisingly easy to make and it looks gorgeous once you’ve cascaded the apples around the raw dough.

To me, quality ingredients are key. I opted for organic honeycrisp apples and they held their crispness and didn’t get soggy- the best baking apple. I will definitely make this recipe again but I may add a bit more ginger or even cardamom for a kick.

Print Recipe
Apple Honey Cake
adapted from The New York Times recipe
Servings
Ingredients
For the Cake
For the Glaze
Servings
Ingredients
For the Cake
For the Glaze
Instructions
Make the Cake
  1. Heat oven to 325 degrees and position a rack in the middle of the oven. Butter and flour a 9-inch cake pan, preferably a springform pan.
  2. With an electric mixer, cream the butter and sugar, then add honey and whip for 1 minute, until fluffy. Beat in eggs one at a time, until well incorporated, then whip for 2 minutes. Stir in grated ginger, candied ginger, and lemon zest.
  3. Whisk together flour, cinnamon, salt and baking powder and add to bowl, mixing briefly to make a stiff batter. Pour batter into prepared pan.
  4. With a paring knife, cut slits in each of the apple quarters on the rounded, outer part of the wedge, slicing partway through at 1/8-inch intervals. Arrange apple quarters slit-side-up over the batter. Sprinkle surface with 1 tablespoon sugar.
  5. Place cake pan on a baking sheet and put on middle rack of oven. Bake for about 45 minutes, or until an inserted skewer emerges dry. (It took about 52 minutes for me) If cake is browning too rapidly, tent with foil until done. Cool on a rack, then carefully unmold.
Make the Glaze
  1. Put sugar, honey and lemon juice in a small saucepan over medium heat, stirring until sugar is dissolved and mixture bubbles, about 2 minutes. Paint surface of cake and apples with warm glaze. Cake will keep for several days, tightly wrapped, at room temperature.

 

Sour Cherry Deep Dish Pie

cherry pie 3

It has been years since I’ve made a homemade pie, maybe since pastry school. These days all of my effort is put into savory food and it’s a treat (pun intended 😉 ) to make a dessert every so often. Fresh cherries are in season and this is what I’m bringing to a friend’s July 4th party.

I took a little bit of a shortcut and bought pie dough. Now, I’m all about homemade food but sometimes it’s ok to make an exception when you’re in a pinch. I didn’t have pie weights so I used a nine inch cake pan to help weigh the dough down while cooking. There’s nothing worse than hard dough bubble that cannot be popped only to ruin your entire pie. When I pulled the pan out of the springform pan, I noticed some cracks in the dough. I quickly remembered that my reserved small piece of raw dough could be filled in, *thank you pastry school.

cherries 1
pitting cherriescherries 2

cherries 3

dough

cherry pie 2 cherry pie 4
Print Recipe
Sour Cherry Deep Dish Pie
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
6 people
Ingredients
Egg wash
Instructions
  1. For the egg wash : whisk together egg and salt.
  2. Preheat oven to 350.
  3. Place the pitted cherries in a bowl. Stir in the vanilla. In a small bowl, whisk together the sugar and cornstarch, and sprinkle the mixture over the cherries.
  4. Toss the sugar and cornstarch mixture with the cherries until they are evenly coated then set aside
  5. Roll the dough out so that it fits in a 9” spring form pan. Reserve the second pie dough for the lattice top. Work fast as the dough is hard to work with when it warms up. If the dough doesn’t fit perfectly, you can piece it together by pressing the edges to meet. Make sure there aren’t any thin spots since the dough is very delicate. Once it’s in the pan, prick all around with a fork. This helps the steam exit causing fewer bubbles. I placed an 8” cake pan inside to weigh it down but if you have pie weights, please use them! Cook for about 5-7 minutes until cooked.
  6. Pour the cherry mixture into the cooked crust. Cover the top of the pie with the chilled, rolled top crust, or cut into strips and make a lattice crust over the top. Crimp the edges and chill for 20 minutes.
  7. Preheat the oven to 425° F. After pie has chilled, brush the top with egg wash and sprinkle with sugar (optional). Place in preheated oven and bake for 20 minutes at 425°. Reduce the heat to 350° and continue to bake for another 20-25 minutes, or until the crust is golden brown and the filling is bubbling. Allow to cool for at least 1 hour before serving.
  8. *This recipe is more on the crumble side to please serve with ice cream 🙂
Recipe Notes

Hint – I had a few cracks in my dough so I filled them in with raw dough, works like a charm 🙂