Baking Bliss....

I pretty much blinked and my spring break from classes was over! It was awesome that I had the opportunity to go away for a work conference in the same week of break, so I wouldn't miss any classes, but now I'm feeling like I need a whole other week off to recoup... 

Before I went away last week, I was able to travel to a magical, wonderful place, filled with all the joys a baker could dream of....in a very uncertain location of William St and Bailey Ave. Also uncertain is the name of this joint....google maps will tell you that your destination is Bake Mark USA, while the sign out front very much says Maple Leaf Foods. No worries- it was wonderful inside! 

 

I realize this is just some bowls and dough scrapers,  but it's really not. And yes, I have mixing bowls and spatulas. But honestly, you can never have enough. And in all different sizes. Now that I'm learning more about the way things need to be done and in what order, it's necessary to have separate bowls for everything. Dry ingredients. Wet ingredients. Measuring out egg yolks. Egg whites. Chocolate chips. Everything. And the scrapers are perfect for folding in certain mixtures with others. 

It's time. It's been put off for way too long. I am now the owner of three different sizes of round cake pans- a 6, 8 and 10 inch pan. And of course, some cake boards to get me started. 

Pretend these pans are the cake. Envision the prettiness I will create with said pans/cakes. I want to get started immediately. Sadly, there is only so much time in a day...

And last, but not least....a cannoli shell roller! I completely forgot all about this crucial tool! I attempted making cannolis a few times last year with my pizzelle maker, and everything went just fine, but it was hard to roll the pizzelles before they cooled and hardened. This should hopefully make life a tad bit easier.

I love falling asleep at night on a day when something totally unexpected happens. When I woke up that morning, I had NO IDEA that I would be the proud owner of a cannoli shell roller! Life is so wonderful that way...

The bad news about all of this?? I think it's safe to say I'm running out of storage room for all my kitchen tools....let's just say I spend a lot of time day dreaming about my future kitchen someday! 

Life is so good.


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Blueberry Pie

As I have off from school this week, I plan on catching up on some baking I've been doing since school started. Last month, I didn't get a chance to make blueberry pie in class, so I decided to make one to bring to a friend's house for dessert. It turned out I had time to make it the week after in class as well, which pretty much makes me a blueberry pie pro now!

I received this nutrition food scale for Christmas last year, which was pretty good timing for all the scaling out of ingredients I've been doing in class. I just plop a bowl on the scale, tare it out, and add the ingredients to the bowl.

 

To make any kind of pie dough, you're going to toss some flour, butter and water together. This will always be in a 3:2:1 ratio, respectively, with a little salt in there for good measure. You'll start by measuring out your dry ingredients...

...and then cutting your fat into cubes. Here, I used butter, but you could also use shortening if you wish. I would strongly suggest butter though.

For some reason, I loved doing everything by hand here. I haven't even tried making pie dough in in a mixer yet. Since I've gotten my mixer, I've become quite obsessed with doing absolutely everything in it. I selfishly believe that I couldn't live without it now. But there is something about making pie dough that makes me feel that by using my bare hands, and crumbling up the butter into small pieces into the dry ingredients, it's going to make the crust taste that much better. It also makes me feel like I can skip my upper body workout at the gym that day!  ;-)

Once you get the consistency of the flour, salt and butter mix to be crumbly, but still have quite a few small, pea-size nuggets of butter in there, you should add the water.

With the water added, you will want to continue to mix the dough until everything just comes together. This kind of pie dough is referred to as flaky pie dough. All that this means is that the crust will come out "flaky" (obviously)- the way to achieve this is to leave those pea-sized nuggets of butter in that crust! Yes! Visible butter = visible flakiness in dough = ultimate-in-your-mouth deliciousness! (I feel like I've known this for my entire life- but yes, it's only been 2 months. You, too, can be this knowledgeable and awesome at pie dough making if you continue reading on. What a pie dough snob I sound like!)

The recipe I have below here will yield approximately 3 lbs of pie dough. You'll want to divide the dough into three pieces, wrap them tightly in plastic saran wrap, and leave them refrigerated for at least 1 hour before rolling. Again, this essential step is all about those delicious, fatty pieces of butter in your crust! You'll want to keep them cold so they stay firm until you pop this crust in the oven- the firmer your butter pieces, the flakier your crust will be when you pop this baby in the oven.

You can go ahead and leave this dough in your freezer for awhile, if you wanted to make a bunch of dough ahead of time. Just make sure it's wrapped up tightly. Just thaw the day you're ready to use it. Then roll it out, and plate it in a pie pan like so. Again, you'll want to stick the pan back in the fridge, so the dough doesn't warm up and melt the pieces of butter at all. Don't underestimate a little warmth in the kitchen- save those firm butter pieces for the oven to flake up your crust!

For the blueberry pie, you'll use two thirds of the recipe here, so you'll have an extra piece of pie dough hanging around in case of an emergency. ;-) Again, the flaky pie dough you'll have here is best for flakier crusts- this includes crusts that will be baked with raw fruit filling (ie, apple pies), that won't be pre-baked (for example, you would pre-bake a pie shell before pouring in chocolate cream for a chocolate cream pie). 

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Basic Pie Dough

makes 3 lbs

Ingredients

• 1.5 lb all purpose flour
• 0.5 oz salt
• 1 lb butter
• 8 fluid ounces cold water

1. Combine the flour and salt in a mixer. Add the butter and blend on medium speed with the dough hook attachment until pea-sized nuggets form, about 3 minutes. Add the water all at once and continue to mix until the dough just comes together.
• Here, I used my hands instead. I just worked the butter into the dry ingredients until I got those pea-sized nuggets of butter.
2. Turn out the dough onto a lightly floured work surface. Scale the dough as desired. Wrap tightly and refrigerate for at least 1 hour before rolling. (The dough can be held under refrigeration or frozen). 

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From what I gather, I get the impression that most people are intimidated by pie dough. I've never given pie a second thought before, so I had no preconceived notions coming into this. But honestly, after you do it a couple times, it's probably going to be easier and take less time to put this pie dough together than the time it takes to drive on over to the store and find a pre-made pie dough. I'm not just saying that either. Try it! Your taste buds will thank your efforts afterwards!

Now on to the good stuff! The blueberry pie filling!

The recipe I use here called for frozen blueberries. It also called for blueberry juice from the thawed frozen blueberries, but you could substitute that for water. Here, I have some blueberry juice, sugar, salt, frozen blueberries, lemon juice and clear gel starch boiling in a pot. You would potentially have a problem finding clear gel starch in the store, so using an internet recipe for blueberry filling would be just fine instead- you'll probably just end up using a different thickening agent.

Once you're done cooking the blueberry mixture, you're going to want to let it cool completely before filling your pie shell. In the meantime, you can get busy setting up your lattice crust. 

Take one hunk of that pie dough you wrapped up and saved and roll it on out. Here, I cut slices with a butter knife, about 1/2 inches wide. 

Again, when the filling is completely cool, it's safe to pour the pie filling into the shell.

Then you'll want to carefully arrange those cut strips on top of the filling, like you see here below. From here, I picked up alternating strips one at a time, and weaved in the perpendicular strips...

And ended up with something like this! A messy, but decent first attempt.

Before popping your beauty in the oven, spread some egg wash on the crust with a pastry brush. This is just some eggs with a splash of water.

45 minutes later.......

.....ta-da!

You did it! You just made a blueberry pie! It looks gorgeous, I'm so proud of you, it's going to be so delicious!

 

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Blueberry Pie

makes 1 pie, 10 inches

Ingredients:

• 2/3 of basic pie dough recipe above
• 14 fluid ounces blueberry juice, drained from frozen berries (substituting water here is fine)
• 3.5 oz. sugar
• 1/4 tsp salt
• 1.375 oz clear gel starch
• 1.5lbs blueberries, drained, frozen
• 0.5 fluid ounces lemon juice
• egg wash as needed

1. Roll out a single portion of dough, 1/8 inch/3mm thick and line the pie pan. Reserve the remaining dough, wrapped tightly, under refrigeration. (you'll want to grease the pans before adding the pie dough).
2. Bring 12 fluid ounces of the blueberry juice, the sugar and salt to a boil in a sauce pan.
3. Combine the remaining 2 ounces blueberry juice with the clear gel starch and mix until smooth.
4. Add the starch mixture to the boiling juice, stirring constantly with a wooden spoon. Bring the mixture to a second boil. Boil for one minute.
5. Add the blueberries and lemon juice; stir and cook for one minute, until the mixture thickens.
6. Remove the mixture from the heat and cool completely.
7. Roll out the second portion of dough 1/8 inch thick. Cut into strips 1/2 inch wide. Weave a lattice over the top of the pie, leaving a 1/2 inch space between each strip. Brush the lattice crust with egg wash.
8. Bake the pies at 420 degrees F until the crust browns, about 45 minutes.

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And now....enjoy!

 
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Russian Apple (improvised pear) Tart

Russian Pear Tart

 
Yesterday, my instructor decided to toss a bunch of random stuff together in a tart that she decided would taste delicious. Then, she called it a Russian Apple Tart. Not sure what makes it so Russian, but I couldn't really find anything like it online. Maybe the brandy? Does brandy automatically make something Russian? It's a mystery! 

Anyhow, we started with lining a tart shell with some basic short dough, 1-2-3 Cookie Dough. A basic building block in the kitchen for recipes, it contains sugar, butter, vanilla extract, eggs and cake flour. Short dough contains a high percentage of fat, which produces a very tender and crumbly crust. 

We popped this crust in the oven to pre-bake. How this usually works is you blind bake it- you dock the crust by poking holes throughout with a fork, line the crust with some aluminum foil/parchment paper, and fill with pie weights or uncooked beans. Once the crust seems to bake and hold it's shape, you can take the foil and weight out to let the bottom finish baking.

At the beginning of this week, my partner and I baked a vanilla sponge cake. We sliced a piece a 1/2 inch thick,

and after spreading a thin layer of apricot jam on the bottom of the baked and cooled pie tart, we placed the sponge cake on top of that. Then we soaked the cake with a brandy and simple syrup liquid. 

 

On top of this, we spread some pastry cream. No, we're not done yet!

 Because this is the part where the magic happens, incorporating the caramelized fruit into the mix. We meant to use apples, but were all out in the kitchen, so we sliced and sauteed three pears mixed with granulated sugar and vanilla bean instead. 

Ta-da! One last step! 

We prepared some streusel to crumble on top. Just a butter, flour, white sugar, brown sugar, and oats mixture, baked until crispy. Then, crumbled on the tart, like so!

 In case you were wondering, yes, it was one big crumbly mess to cut. But pretty good! Again, note the lack of chocolate here, and myself reporting this as g-o-o-d. Unusual. Branching out? Good for me! (Don't worry chocolate, you'll always be my go-to dessert! Heart!)

If you're interested in any of the recipes along the way (sponge cake, pastry cream, streusel), let me know and I'd be happy to post it. This was just a wacky post of how to create a dessert out of stuff you've got lying around the kitchen. Don't you feel the creative juices flowing now?! Maybe you should go make up a dessert of your own! (Don't be afraid to use that brandy, either....)

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Angel Food Cake

It turns out that angel food cake just doesn't come out of a cake mix box! Who knew?!

Surprisingly enough, angel food cake is one of my absolute favorite cakes, despite it's massive lack of chocolate. A simple cake, it takes precise care to develop the correct volume, texture and color. To me, it is considered complete with the addition of fruit, usually strawberries, and whipped cream. I wish I had taken a picture of the angel food cake my mom had made for my birthday- it was pretty, AND delicious!

Angel Food Cake

makes 1 tube cake, 8 inches

Ingredients:

• 10 oz sugar
• 3.5 grams cream of tartar
• 3.875 oz cake flour or all purpose flour
• 0.375 tsp salt
• 10 oz egg whites
• 1/4 tbsp vanilla extra

Angel Food Batter in 8inch tube pan

1. Sprinkle the insides of the tube pans lightly with water.
2. Combine half of the sugar with the cream of tartar. Sift together the remaining half sugar with the flour and salt.
3. Whip the egg whites and vanilla to soft peaks on medium with the whip attachment.
• This will seem very foamy at first. Wish I had taken a picture! It will grow in volume.
4. Gradually add the sugar and cream of tartar mixture to the egg whites, whipping on high speed to maximum volume.
5. Gently fold the sifted sugar and flour mixture into the egg whites until just incorporated.
• Work quickly. The more time this step takes, the less volume your baked cake will have- time allows the batter to deflate.
6. Pour batter into prepared tube pan.  
• The picture to the left shows the tube pans we used in class. The side of the pan is a separate piece from the bottom, which consists of the bottom and tube portion in the middle.
7. Bake at 350 degrees F until cake springs back when lightly touched, about 35 minutes.
8. Invert tube pan onto a funnel or long-necked bottle on a rack to cool. Alternatively, for each cake, invert a small ramekin on top of a rack and prop the cake pan upside down and at an angle on the ramekin. Let the cakes cool completely upside down.
• Cooling upside down helps the cake come out of the tube pan more easily after cooling. 

Angel food cake cooling. If you look carefully, you can see how the sides of the pan is separate from the bottom.

      9.  Carefully run a palette knife around the sides of each pan and around the center tube to   

           release the cake. Shake the pan gently to invert the cake onto the rack.

• Here, I used an offset spatula, to careful loosen the sides and middle of pan. Once I did that, I popped the bottom from the sides, and the cake came right out.

 

 Looks like you just made yourself another delicious baked good! The best part about this cake is that it won't set you back in the calorie department. Which saves room for lots of whipped cream and strawberry toppings! Yum!

Enjoy! 

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Chocolate Mousse

Sadly, the first five weeks of the semester are over, and we have moved on from the Introduction to Baking class to Intermediate Baking. Judging by the syllabus, all this really means is that we have five weeks with a different instructor, elaborating on what we've already learned, and tossing in some "fancy" things like mousses, creme brulees and cheesecakes. I miss Chef Debbie already! 

Chef Amanda tossed us right into the action on day one with some chocolate mousse!

I am in no way a pro already at making chocolate mousse, but it was way easier than I expected! Easy in a..."I think I could perfect this and make delicious tasting chocolate mousse someday". 

The word mousse comes from a French word that translates literally as "frothy, foamy, or light". To make mousse, it's pretty necessary that you have a mixer. Something fluffy, like whipped cream or meringue, is folded into a base such as a fruit puree, vanilla sauce, cream or pudding, just to name a few options. The base will need to be light and smooth so that the aerator can be incorporated easily. Proper folding is needed to add the foamy mixture (in our case whipped cream) to the base, to ensure that the foam loses as little volume as possible.

The recipe for this chocolate mousse was pretty basic, but it's very crucial that you follow each step carefully and read ahead so you are prepared for each step ahead of time. Working quickly in some spots is needed as well. Seriously, try this at home....you don't be disappointed! 

Chocolate Mousse

makes 8 half cup servings

Ingredients:

• 3 cups heavy cream, whipped to soft peaks
• 1 bag chocolate chips (12 ounces), melted over a double boiler and kept hot
• 3 egg yolks
• 1/4 cup sugar

1. Whip cream to soft peaks and reserve in fridge. (Whip with a mixer if you've got it- you don't want to know about the alternative method!)
• Okay, remember that time I blogged about mousse and said it was basic and "easy"?? I lied. And I hate liars. What I meant is that, if you follow all the directions, and practice, this COULD be super easy. 
• Just for the record, while working with a partner, she overworked the peaks a tad. TheKitchn has an awesome visual guide for what you want your whipped cream to look like.



Soft Peaks

• So basically, like this site says, when you turn your whisk upside down, the peaks are just starting to hold. They're soft and melt back into themselves after a second, if you're looking for soft peaks. Which we are for this recipe.
2. Melt your chocolate and keep it hot or be ready to re-warm it later.
• You can use a double boiler here. In our case, we simmered water in a pot, then placed the chocolate in a stainless steel bowl and placed it on the pot. Never put chocolate into a saucepan and then set it on the stove. (Let's just say, there is a lot of learning by mistakes in this class, and the more mistakes we all make, the better bakers we are becoming!)
3. Bring 2 inches of water to a simmer in the bottom of a double boiler. 
• This is going down in a separate double boiler, or you can do exactly what was done above.
4. Combine egg yolks and sugar in the top of a double boiler. Begin stirring immediately and place it over double boiler bottom.
• Absolutely, positively, DO NOT mix your sugar and egg yolks until you are ready to place them on the double boiler! Measure out your ingredients separately, then wait for this step to happen. If you do it ahead of time, the mixture won't combine in the same way as if you were to wait and mix them together right before applying heat. (another lesson learned from a mistake!)
5. Cook, stirring constantly, until a thermometer registers 165 degrees F. Whip it cool with a whisk. It will be thick. Add about one third of whipped cream and whisk until combined.
6. Take this mixture and pour it back into all of the remaining whipped cream. 
• Whisk until just combined.
7. Now, add about 2 cups whipped cream to the hot, melted chocolate and whisk! If the chocolate isn't hot enough, or you don't whisk fast enough, it will turn out like chocolate chip mousse (which wouldn't necessarily be a bad thing, just not what we're going for).
• Here, we are tempering our chocolate. We don't want to add all the chocolate to the whipped cream, because it will collapse the whipped cream and we won't get that light, fluffy texture.
8. Fold in the remaining whipped cream. Pour into mold. Refrigerate until set.
• To put the mousse into the glasses pictured ahead, we used a pastry bag and pipped it in. Makes it look pretty!
9. Add any toppings you'd like. In this case, we sprinkled some chocolate shavings on top.
• Take a big block of chocolate, and using a large kitchen knife, scrap the chocolate to get shavings. Tilt the top of the knife towards you, press down on the chocolate, and pull the knife towards you. Make sure the block is secured on the table, and up against a towel on your hip.

 This is the part where you WOW your guests with the chocolate mousse you just made! Tell them it took you hours and hours! They'll never know! ;-) 

Tomorrow we're on to creme brulees. Chances are, I will learn how to do this, and not spend much more time in my life perfecting it. But you never know!

Have fun in the kitchen!

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Banana Bread Pancakes!

So, to celebrate Fat Tuesday/Mardi Gras/Shrove Tuesday, I felt compelled to participate in the "Pancake Day" portion of the festivities! No, I'm not giving up anything for Lent, so I'm not really "fattening up" for the season, but since I've a) just learned it was Pancake Day today and b) been eyeballing this recipe for a couple weeks now, I just felt the timing was right! Sadly, I will not be participating in any English pancake day races....

Saw this banana bread pancake recipe on pinterest, pinned it, made it a few days later, and now my tummy is super happy tonight! Don't ya just love technology!?!

On the "bucket list" is purchasing a nice camera and learning how to take fancy shmancy shots, particularly of food and my baked goods. Until now, you'll have to deal with this! =o)

Banana Bread Pancakes

(from How Sweet It Is)

makes 12 pancakes (I just halved this and got exactly 6, measuring out 1/3 cup for each pancake)

• 2 cups whole wheat pastry flour (I used half all purpose, half whole wheat flour)
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 2/3 cup milk
• 1 tablespoon vanilla extra
• 3 large ripe bananas, mashed
• 2 tablespoons butter, melted (I used I Can't Believe It's Not Butter Light)

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth. Batter will seem very thick!

Heat a skillet or grilled on medium heat. Using a 1/3 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with butter and syrup, or the vanilla maple glaze.

Note: Two cups of regular all purpose flour should be just fine. I'm not sure if I've ever seen pastry flour in the store.

I didn't use this glaze (just used Wegmans lite syrup, a tablespoon of powdered sugar, and spray butter), but it sounds delightful!

Vanilla Maple Glaze

• 1/2 cup maple syrup
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

 Combine all ingredients in a bowl and stir until smooth. Pour over pancakes. 

A perfect way to start the day! Or for dinner, in my case. I imagine smothering it in heaps of peanut butter would be ridiculously awesome as well! And it won't completely set you back on the calories- especially if you do some substituting out for the calories (i.e., applesauce for butter...)

Nutritional Facts

Serving Size 1 pancake (when batter makes 12 pancakes, 1/3 cup of batter)

Calories 151

Total Fat 1.3g

Saturated Fat 0.3g

Cholesterol 0mg

Sodium 22mg

Total Carbs 31.1g

Dietary Fiber 2.8g

Sugars 10.7g

Protein 3.6g

I drove past a bulletin board in front of a church tonight that said they were having a pancake dinner tonight! Ha!

Happy Pancakin'! 

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Laminated Doughs: Cinnamon Rolls

Last week we finished off tarts, quick breads and laminated doughs. I baked a loaf of chocolate chip banana bread, but forgetting that convection ovens can cook a little faster, it got a little bit browner than I usually bake. No worries- at least I have learned more basic things about quick/loaf breads, and that the dry ingredients should be added to the wet ingredients just to the point of everything coming together- overmixing will cause gluten development, which is not desirable with quick breads, and you won't get a light, delicate texture.

The real excitement of last week was....cinnamon rolls!!! These were absolutely delicious. I can't remember the last time I had a cinnamon roll, let alone one so yummy. This was a definite out of control evening....more cinnamon rolls flew into my tummy than necessary. C'est la vie!

Cinnamon rolls would be one of those things that I would bake, and then not be able to watch people eat. A batch of them would be gone in seconds. And while that is the point in baking something, I would still be screaming in my head- don't you know how long those took to make?! Try breathing between bites!!

Anyways, these will take some practice for me, if I would ever be interested in making them in a make believe bakery I will own some day.

It starts with laminated dough. All that this term means is that you prepare a pastry dough, roll it out, and layer (or laminate) it with fat. It's really important to have an even, consistent combination of fat and dough that will cause expansion and create a flaky texture as an end result. This procedure is used with croissants, puff pastries and danishes. Again, we practiced this technique with cinnamon rolls.

Initially, I followed a simple danish dough recipe, which included yeast, and allowed the dough to rise for awhile. Then I rolled it out to the size of a large sheet tray and let it refrigerate over night, to relax the gluten, or protein, that was developed while mixing. Gluten is a protein that develops during bread or dough development when flour and water are mixed, and it gives the dough elasticity.

The next day I rolled my dough out, trying to get it as close to an even rectangle as possible, so I could spread the butter on one half of the dough. This step is called lock-in. Once the butter is evenly on one side of the dough, you do a single fold and fold the dough in on itself- this type of fold doubles the number of layers in the pastry. After this fold, you refrigerate before the next fold.

Basically, all that's left now is lots of waiting for the dough to relax under refrigeration, alternated between folding the dough into layers. The reasoning behind the layers is that, while baking your dough, the fat will melt between the layers. When the fat melts, this will create pockets in the dough where released steam from the moisture in the dough acts to rise the dough. As the steam rises, the dough will expand and rise, and the remaining fat will "fry" the dough so that the air spaces are retained.

And so, you start folding away.

The above picture comes from this website here, which has one of the best pictures I found for a four fold, even though this site is describing a puff pastry. What this does is quadruples the amount of layers of pastry dough that you started with. Visualizing your rolled out dough into quarters, you first fold the two quarters to meet in the middle. Then you fold the two halves like a book.

Like so!

It didn't occur to me at the time to take pictures along the way, since I was a tad bit frustrated with this process.

Anyways, after the single fold and four fold, let the dough rest under refrigeration again. Then we proceeded with 2 three folds, in between refrigeration again. This would be just like folding a letter into an envelope- eyeball the dough into thirds, then fold one third over the middle, and the other end of the dough over that. Every time you do a fold, the next time you fold, you should rotate the dough 90 degrees and roll in the opposite direction.

Now I was finally ready to make the cinnamon rolls! After rolling out the last three fold, I divided that into two pieces and rolled them out one at a time. This was difficult for me- I'm pretty sure I didn't fold my dough in opposite directions each time, or maybe I didn't let enough time pass between foldings. Either way, my dough was hard to work with.

I finally came up with this. Theoretically, the dough probably should had been rolled into a bigger rectangle, which would had made the dough thinner. I brushed egg wash over my dough and sprinkled on a hefty portion of cinnamon and sugar.

Then I rolled it on up, and cut into pieces.

I'll need to work on my pretty factor here. But the taste didn't skip a beat in the deliciousness department!

See?! No wonder people just buy the dough ready to go in the can...this will take ya forever! But well, well worth it! ;-)

Now go get into the kitchen and make some!

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