Lane Cake

The "Lane" cake is created with white or yellow cake, layered with a combination of chopped nuts, dried fruit, coconut soused in apple cider. This recipe includes the spice of Mace and makes it all the more interesting to taste.

It originated in 1898, Clayton, Alabama by Emma Rylander Lane, who won a prize for it at the state fair. It appears in Harper Lee's book to Kill A Mockingbird wherein Miss Maudie bakes one for Mr. Avery. It reminded me of a fruit cake which is traditionally eaten during the December holiday season. I liked the cake and would make it again, if nothing else because of its historical value and festive color/texture.

Triple Chocolate Orange Passion Cake

I baked this cake batter in my convection micro-wave. The cake layers did not rise very much. So, I made the effort to increase the height of the cake by putting a layer of whipping cream between the lower cake layer, frosting layer and the upper cake layer. My mother use to do this to create a chocolate layered cake and it was always a requested cake by family members for birthday celebrations.

When I took the cake with the whipping cream layer out of the refrigerator to frost the cake the whip cream softened to the point that the cake slipped apart. I guess the kitchen temperature was too warm. So, I placed it in the freezer for a while, but later discovered that whipping cream does not freeze well. I proceeded to frost the cake anyway and chalk it up as a great learning experience.

The cake batter has orange juice and orange zest. The frosting has orange extract. Thus the name "Passion Orange." I think I put too much orange extract in the frosting because it tasted like one of those solid orange flavored chocolates that are available in stores around Christmas time. It was rich in orange flavor. Too rich!

Since I was disappointed in the cake overall, I decided to put ready-made ice cream syrup on the cake to fix it up. Well, the next morning as I took it out of the refrigerator the syrup had separated into puddles of chocolate liquid and water. It did not look appetizing. I wiped the sides of the cake dish dry and served it to the office staff. Boy, I learned allot of "do nots" on this one.

Stephen Pyle's Heaven and Hell Cake

This cakes a winner amongst peanut butter lovers. Others, who could give or take peanut butter, said that it looks better than it tastes. The book says that the recipe came from a chef in Texas and the waitress said that it got it name because "it's heaven on your lips and hell on your hips."

The original cake is made from layering devil's food cake, angel food cake and peanut butter mouse'. I wanted to forgo the devil's food cake and utilize a red velvet cake recipe from the book. I felt that since the red velvet cake had a cocoa base that it would work well. So I did! The cake was a success and it took almost 8 hours of baking and prepping to complete the cake. I would make it again, but not rate it as one of my favorites.

Alma's Italian Cream Cake

I really looked forward to making this cake since I had heard such rave review on Italian cakes in the past. Yes, it has coconut and walnuts! This recipe is from Cat Cora's "Cooking from the Hip." It has to be one of my favorite in the recommendations of the book "All Cakes Considered." I liked it so much that I choose to put the recipe on the blog.spot. You have to make this one!

From the original recipe, I changed the cake flour to regular flour and did not bake the walnuts before chopping. The recipe has been changed to reflect these two modifications. Also, I did add 1/4 teaspoon of coconut extract to the batter and to the frosting just to livin' up the flavor a bit, which is not listed in the recipe below.

You'll need:
Two 8-inch or 9-inch round cake pans
A food processor
A whisk attachment and extra bowl for mixer

For the cake:
2 cups walnuts
1-1/2 sticks (3/4 cups) unsalted butter, at room temperature
2 cups sugar
5 large eggs, separated
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

For the frosting:
One 8-ounce package cream cheese, at room temperature
1 stick (1/2 cup) butter, at room temperature
1 tablespoon vanilla extract
One 16-ounce package confectioners' sugar (about 3-3/4 cups)

To make the cake:
1. Center a rack and preheat the oven to 350 degrees. Prepare cake pans with vegetable shortening and flour.

2. In a food processor, finely chop nut until they resemble very coarse flour. Set aside 1 cup for the cake batter and reserve the remaining cup for the frosting and for sprinkling on top of the cake.

3. Set aside 1/2 cup of sugar. Cream the butter in the mixer at medium speed, and gradually add the remaining 1-1/2 cups of the sugar. Beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition.

4. In a separate bowl, dry whisk the flour, baking soda, and salt together.

5. Add the flour mixture to the creamed mixture, alternating with the buttermilk, 1 cup of flour mix for every 1/2 cup of buttermilk, beating well after each addition. Continue until all the flour and buttermilk are mixed in.

6. Add the vanilla extract, 1 cup of the chopped walnuts, and the coconut and beat until well blended.

7. Set the batter aside while you beat the egg whites. Switch to a clean mixer bowl and replace the paddle or beaters with a whisk attachment.

8. Whip the egg whites on high speed until frothy, then continue whisking while gradually adding the remaining 1/2 cup of sugar. The egg whites should be form stiff, but not dry, peaks.

9. Fold the egg whites into the batter in thirds, making sure each time that the egg whites are completely incorporated. All together, the folding will take between 10 and 15 full rotations of the bowl. Be gentle.

10. Pour the batter into the pans and bake for 30 to 35 minutes, until the cake layers test done.

11. Cool the layers in the pans for 10 minutes, then unmold onto cake racks. Allow to cool to room temperature.

To make the frosting:
12. Cream the cream cheese and butter together on medium speed and add the vanilla extract.

13. Gradually add the confectioners' sugar 1 cup at a time, until blended.

14. Kick up the mixer to high gear and beat the frosting until very smooth. Using a spatula or wooden spoon, stir in 1/2 cup of the reserved chopped walnuts. (You should have 1/2 cup left.)

Constructing the cake:
15. Frost the crown of the cake and the sides last.

16. Then put the cake in the refrigerator to firm up the frosting. About 30 minutes before serving, press the remaining 1/2 cup of chopped walnuts into the crown of the cake.

Pickled Veggie Salad

Someone else wrote about this recipe "When I see pickled I think sour, this was the opposite. Too sweet for me. The Brussels sprouts were fun to use. Won't make again."

It takes longer than 20 minutes to prepare and three pans on the stove. I found it to be more work than worth the flavor.

For the recipe click here!

Coconut Cake

This cake was served and eaten before you could say "coconut cake." Everyone enjoyed this one allot! I followed a whipped cream cake recipe, but used regular flour instead of cake flour. Also, I used standard sweetened coconut flakes for the final touch after applying the 7 minute frosting. It was transformed into a coconut cake by using a spatula to press the coconut between the layers and on the outside of the cake. It was a very, very, very popular cake.

I learned that by using cream of tartar or light corn syrup you can almost guarantee a successful 7 minute frosting. Too often it turns back into sugar granules and becomes grainy. The use of another form of sugar keeps the regular granules from inter-locking and ruining the whole batch of frosting. Thanks to Betty Crocker, I'll make this frosting for many occasions in the future.


Double Boiler (7 Minute) Frosting from Betty Crocker

2 egg whites (1/4 cup)
1-1/2 cups sugar
1/4 tsp cream of tartar or 1 tbsp light corn syrup
1/3 cup water
1 tsp vanilla

Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with electric mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla. Beat 2 minutes longer on high speed.

Fills and frosts two 8-or9- inch layers or frosts a 13x9-inch cake.

Garden Bug and Flower Cakes

These cakes required a cast iron mold. I had to learn to not over fill the batter into the mold. Just above 1/2 full seemed to be right. The batter is a basic vanilla butter cake recipe using sugar, butter, flour, baking soda, salt, milk and eggs. The rose cakes had jam dobbed and swirled into the top half of the cup before baking. I hope to impress the office with these "garden" treats. Hopefully it won't BUG them!

Vanilla Butter Cake Recipe - Insects
(makes 8 small molded cakes)

1 stick unsalted butter (room temperature, more for pans)
¾ cup all purpose flour (I used 1 ¼ cup all purpose flour and ¼ cup cake flour)
¾ cup cake flour
1 ½ teaspoon baking powder
¼ teaspoon salt
¾ cup + 2 tablespoon sugar
2 lge. eggs
1 teaspoon vanilla extract
½ cup + 2 tablespoon milk
Milk glaze recipe follows

1. Preheat oven to 350 degrees. Butter pan molds; set aside. In a medium bowl, sift together flours, baking powder and salt; set aside.

2. In a bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 2 to 3 minutes, scraping down the side of the bowl as needed. Beat in eggs one at a time; then beat in vanilla. With the mixer on low speed, add the flour mixture in three parts alternating with the milk, and beginning and ending with the flour; beat until combined after each addition.

3. Divide the batter between molds. Tap mold to release any air bubbles. Bake, rotating pan halfway through, until cakes are golden brown and a cake tester inserted in the center comes out clean, about 20 to 25 minutes. Transfer pan to a wire rack to cool 15 minutes. Invert cakes onto the rack. Let cool completely.

Milk Glaze
¼ cup milk
1 ½ cups confectioner sugar

1. In a medium bowl whip together the confectioners’ sugar and milk until completely smooth. Dip cakes, topsides down, about ¼ inch down into the glaze. Hold upside down and let glaze drip off. Transfer cakes to wire rack and let stand until the glaze is firm.

Vanilla Butter Cake Recipe - Raspberry Rose Cakes
(makes 24 molded cakes)

1 ½ cups sugar
1 cup butter
5 eggs
3 cups flour
1 ½ teaspoon baking powder
1 ¼ cups milk
2 teaspoon vanilla
1/3 cup raspberry jam divided

Heat oven to 325 degrees. Grease and flour pan. In a large mixing bowl combine sugar and butter; mix well. Add eggs one at a time, mixing well after each addition. Add remaining ingredients except the raspberry jam. Mix well scraping bowl occasionally. Spoon into individual cups until these are 2/3 full. Spoon dollops of ½ the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife gently swirl jam just into the top of the batter. Bake for 20 t0 25 minutes or until toothpick inserted comes out clean. Cool ten minutes in pan. Turn out onto cooling rack and continue to cool. Repeat for second batch. Dust with powdered sugar or use glaze topping lised above.

Fast and Fabulous Thai Chicken Salad

I enjoyed this salad as a change from the others I have been eating lately. It includes coleslaw, sesame ginger dressing, chicken, thai peanut sauce, red pepper, chow mein noodles and onion. I used an orange pepper instead of the red because it was already available in the refrigerator. I think adding some mandarian oranges would make it even better.

It should be eaten quickly up preparing. After leaving it over night I found that the noodles sofened up a bit.

For the recipe click here!

Honey Buttercream and Apricot Jam Cake

I used regular flour for the cake and not the recommended cake flour. It turned our great. I drizzled apricot preserves over top of the cake for a little more decoration and presentation.
Many in the office liked the apricot jam and dried fruit flavors with the honey butter cream frosting and had never had a cake with apricots before now. It was quite a treat!

Red Beet and Green Bean Salad

This tasty salad mix and fresh dressing will satisfy any taste bud. Here is a combination that looks good either sitting in a glass bowl, tossed at the kitchen counter top or at the set dinner table.
The addition of lettuce leaves makes the presentation all the more appetizing, healthy and green. It can be served as a single side plate or a complete entrée.



Ingredients:
1 can (15 ounces) shoestring red beets
1 pound fresh green beans, cut into 1" pieces or 2 cans (14.5 ounces) cut green beans
4 small red potatoes, cubed
4 roma tomatoes, seeded and sliced into strips
2 cups matchstick carrots
4 tablespoons bacon bits
2 tablespoons fresh parsley, chopped
1- 3 lettuce leaves, per serving (optional)

Dressing:
1 teaspoon dijon mustard
3 tablespoons balsamic vinegar
3 tablespoons white wine vinegar
3 tablespoons pure olive oil
3 tablespoons canola oil
1/4 teaspoon pepper

Directions:
• Steam fresh beans and potatoes until tender.

• In a glass bowl, layer beets, beans, potatoes, tomatoes, carrots, bacon bits and parsley. Set aside.

• In a small bowl, mix mustard and vinegars, add to mix oils and pepper. Stir and set aside.

• On a plate, arrange lettuce leaves. Set aside.

• Before serving, pour dressing over layered salad and toss. Place salad on prepared lettuce leaves and serve. Yield: 8 servings.

Aunt Di's Bittersweet-Chocolate Frosted Layered Cake

The recipe calls for cake flour to create the batter. I have not had good luck with the use of this ingredient in the past. This time I slowly mixed in the flour so as not to add any air. Regardless of my efforts to make a beautiful looking cake, it did not rise much in the oven. Oh well, I frosted it up and served it anyway. You can fill the center of a cake with allot of frosting and still make it presentable in my opinion. Thank goodness for chocolate ice cream and this small visual touch will improve the look of any dessert!

The vanilla flavored batter was basic, but everyone in the office raved about the frosting. I really liked the texture and flavor of it and it went on so smoothly. I would use the frosting recipe time and time again on any dessert!

Carrot Salad

This salad left a long lasting taste of onions in my mouth and what I wanted was the carrots and rasins to taste. I did not care for it. I added peas to the recipe to see if it got any better flavor, didn't work for my tastes either. I will not be reapeating this one.

For the recipe click here!

Tour de COOP

Recently, I took a tour of urban chicken coops organized by the Wasatch Community Gardens group. I was fascinated by the idea of incorporating chickens, vegetable gardens and cultivated landscape areas in one setting. One site offered free home-made pickled eggs to anyone taking the tour. It was delightful!

The tour consisted of 17 coops and residences of which I have highlighted a few in photographs. The mission of the group is to empower people of all ages and incomes to grow and eat healthy, organic, local food. The tour was designed to gather energy, raise awareness and share ideas about urban chicken tending.





For more information click here!

Peach Cake with Cream Cheese Frosting

The cake is simple to prepare and tastes very good. It was almost like modified peach cobbler. I found nothing about the recipe that wasn't favorable. The original recipe recommends canned peaches and rinsing them before placing in the batter.

The frosting is amazing! This was the office persons favorite part of the cake. It seems now I have found a cream cheese frosting that will go well on anything. This one includes 1/2 tsp. of ginger, but with other cakes or cookies I'll just substitute it with another flavor that compliments the baked item. It truly is a winner!

Aspargus and Shrimp Stew

This delicious combination of fresh asparagus and shrimp will become a seasonal favorite. Optional frozen ingredients can save time, but will still deliver a satisfying flavor. Serve with a piece of artisan bread topped with Parmesan cheese, broiled and toasted in the oven. You won't be able to stop yourself from eating this one!

Ingredients:
6 small red potatoes, cubed
1 red pepper, diced
2 cans (14 ounces) vegetable broth
1 lemon, juice and zest
2 tablespoons flour
6 tablespoons water
2 cups corn, cut crisp from the cob or frozen from the freezer
1 pound asparagus, fresh and cut (1-inch pieces)
1 pound shrimp, fresh or frozen uncooked medium size, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
•In a large soup kettle, combine, potatoes, red pepper and vegetable broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.

•In a small bowl, combine flour and water until smooth. Set aside.

•Stir in lemon juice and zest into vegetable mixture. Add corn and asparagus; cover and simmer for 8 minutes or until vegetables are tender. Add flour and water paste. Bring to a boil; cook and stir for 3 minutes or until thickened. Reduce heat; add shrimp, cook 4-5 minutes until pink in color. Heat through but do not boil. Add salt and pepper. Yield: 6-8 servings.

Fresh Apple Cake

This recipe was delicious and seemed more like a bread than a cake. I doubled the recipe and ended up with almost triple the amount of cake. Perhaps I went a little overboard on the diced apples, but I was not disappointed in the texture. The flavor is quite bland, so I drizzled a lemon flavored glaze over the top and served it with a drop of whipped cream and a few dried cranberries for a bit more interest and flavor in the presentation.

In the end it tasted much like a bread pudding to me, but without the heavy sauce. I would imagine served heated fresh from oven or warmed up in the microwave that the flavor would be more intense.

Araby Spice Cake

The recipe calls for "cake flour" and beating the batter on high speed for 1 minutes a the end of the mixing process. My experience has taught me that this heavy beating only adds too much air to the batter and the cake generally falls in the oven. However, I followed the mixing instructions, baked the cake and cross my fingers for good luck!

To my disappointment, the cake did fall in the last 5 minutes of baking. I let it cool, dumped it onto a rack and then with a soup bowl cut out the center of the cake. It appeared acceptable, so I lined the inside edge with a decorative chocolate frosting finish, on top sprinkled a litte powdered sugar and served it anyway. I wanted to let the office experience the taste, not the cake as a whole.

Curried Chicken Salad

I simply could not put this one back in the refrigerator and wanted to finish the bowl of chicken mixture. It has a pleasant and strong flavor, however I only put in one tbsp. of curry powder, the two recommended in the recipe seemed like too much in my opinion. Those to whom I shared the prepared salad seemed to agree. It does taste wonderful on a plate of lettuce salad.

I served it with a side of fresh cantaloupe and home-made bread broiled in the oven with cheddar and Parmesan cheese.

For the recipe click here!

Layered Lemon Pies

This lemon flavored pie is one of those that after the first bite, people stop, pucker their lips and say "Hmmmmmm," then quickly move in towards the pie for a second bite. The sounds continue until the last bite.

I found the pie easy to prepare with 30 minute intervals between the layers. As it sat in the refrigerator the layers had a tendency to separate. I kept it frozen for a couple of hours before serving. The whip and cream cheese topping was a great idea. I'll be serving this one again for sure!

For the recipe click here!

Basil, Feta & Roasted Pepper Muffins, Bacon Scones, Blueberry-Citrus Mini Loaves

I just couldn't wait to try these bread recipes, so I did all three for a variety.

The square muffins shown were made with a regular red pepper instead of roasted peppers and tasted fine in my opinion. These look so colorful on a plate and were extremely moist. I could have eaten the whole batch by myself.

The other square bread shown was actually a scone recipe incorporating onions, bacon and cheese. I topped mine with a bit of extra cheese. It makes a delicious and heahlty breakfast serving even without the suggested scrambled eggs as a side dish. One of these in the morning kicks off the day in a happy way!

The blueberry bread was a recipe similar to one I found that uses agave. This bread has a strong orange taste due to the orange juice as an ingredient. The orange flavor compliments the blueberry flavor avery well. I'm glad I came across this one in the magazine this month. If the berries have a positive effect on the aging process, eating allot of this one will keep me young!

For the recipe click here! (BFR-Pepper Muffins)

For the recipe click here!(Bacon Scones)

For the recipe click here! (Blueberry-Citrus Mini Loaves)

Banana and Chocolate Chip Cake W/ Cream Cheese Filling

I first had a piece of this cake at the Longwood Gardens near Philadelphia and while attending an ASLA conference. Upon arriving home from the airport I had to find a cake recipe and modified it to be as close as could be to the cake I ate at the garden facility. Here is what I found and it is a close second.

It takes little time to mix and bake, but putting the layers together does take some time. I refer to it as QUALITY TIME, and it's worth it! I served it for "Cake bread Monday" and the office voted it one of the best. Once you have a piece of this cake, it will become a reapter to prepare and serve for many occasions to come!

Ingredients;
2 C flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
2 banana
1/2 C buttermilk
1 tsp. vanilla extract
8 Tlb. unsalted butter, softened
1 C light brown sugar
2 egg
1 C semisweet chocolate chips
1 C favorite nuts (optional)

Filling:
24 oz. cream cheese filling (softened)
6 Tbl. powdered sugar
1 1/2 tsp. banana extract

Directions:
Preheat oven to 350 degrees. Prepare two 8" diameter cake pans.

1. Sift flour, baking soda, baking powder, salt and cinnamon in a bowl and set aside.
2. Mash banana and mix with buttermilk and vanilla and set aside.
3. In an electric mixer cream butter and sugar, beat in eggs.
4. Add wet and dry ingredients alternatively until all mixed.
5. Fold in chocolate chips and nuts (see note above.)
6. Pour into the cake mold and bake for 20 to 30 minutes, or until done.
7. Let cakes cool on rack for 10 to 20 minutes.
8. Place cakes in freezer for 30 minutes and cut into 4 separate cakes for layering.
9. Prepare cream cheese filling by mixing one - 8 oz. package of cream cheese with two Tbl. powdered sugar and 1 1/2 tsp. extract per layer and place between layers.
10. Cover with chocolate frosting or cream cheese frosting.
11. Refrigerate and serve.

Zucchini 'linguine"

Amazing flavor, that's all I can say . . . simply amazing! When I make it again I would only use one-half the recommended amount of onions. I found it easier to cut the zucchini in half and scoop out the seeds with a regular dinner spoon, forget all the fancy procedures. Other than that, the recipe turns out great.

I accompanied the salad with the basil, feta & roasted pepper muffins found under the breads section of this blog.spot. This recipe will be added to summer salad favorites.

For the recipe click here!

Try this salad with the TOH SPICED PINEAPPLE COOLER punch recipe. I liked the combination!

Ingredients
• 1-1/2 cups water
• 2/3 cup sugar
• 4 cinnamon sticks (3 inches)
• 12 whole cloves
• 1 can (46 ounces) unsweetened pineapple juice
• 1-1/2 cups orange juice
• 1/2 cup lemon juice
• 1 can (12 ounces) ginger ale, chilled
• Ice cubes
• Additional cinnamon sticks, optional

Directions
• In a small saucepan, bring the water, sugar, cinnamon and cloves to a boil. Reduce heat; cover and simmer for 15 minutes. Strain. Cool to room temperature.
• Pour into a large pitcher; stir in juices. Refrigerate until chilled. Just before serving, stir in ginger ale. Serve over ice. Garnish with additional cinnamon sticks if desired. Yield: 13 servings (3/4 cup each).

Salad Nicoise

This is a family favorite and requested often at the dinner table. Also, I've served it at many group parties because it can be prepared in advance and served immediately upon the arrival of guests to the house. It makes a big impression and leaves a smile on every ones face - even to your mother-in-law - and that's from personal experience!

By name, this salad has many versions, but this one was created and improved many times over - especially the salad dressing. It has a touch of perfection!

Recipe courtesy Rick McConnell - Salad Specialst

Dressing
Mix:
Heaping tbl. of Dijon Mustard
½ tbl. of sugar
6-8 dashes of pepper
¼ cup vinegar
Shake in bottle to mix well

Add:
¼ cup of vegetable oil
Shake in bottle and mix well
Set aside or refrigerate

Salad
Cube and Steam Red Potatoes (approx. one per person)
Slice and Steam String Beans (appox. eight per person)
Prepare before serving and refrigerate or chill in cold water after steaming

Next:
Pour lemon juice over solid tuna and mix with mayonnaise and dill seed to taste
Slice roma tomato
5 Whole black olives
Sliver dilled beets
Set aside while preparing serving plate with lettuce

Next:
Break up romaine lettuce and place on serving plate
Place tuna mix in center of serving plate
Side dress tuna with slivered beets, cubed potatoes, cut string beans, sliced tomatoes and black olives (place in a criss-cross pattern and circular pattern)

Refrigerate salad on plate until ready to serve. Pour dressing mix over salad and serve chilled. Serve with a smile to add flavor and flare to dish!

American Dream Torte

This cake makes the american dream seem possible, because the cake is possible to make and look pretty too. It came from "The Pampered Chef - ALL THE BEST" Cookbook (www.pamperedchef.com).

It is a combination of pound cake, raspberry flavored gelatin, raspberry seedless jam, thawed whipped topping, cream cheese, white chocolate instant pudding and pie filling, raspberries and blueberries. The cake is baked, cut into three sections, brushed with gelatin mixture, layered with the creamed filling and topped with fresh fruit. I baked it in a 9x13 cake pan as the recipe suggested. Next time I'm going to try it in a sheet cake pan. By using this other pan the cake should have thinner cake layers, and be more wide than high. It was difficult to cut and serve the cake as shown.

Nonetheless, I got lots of compliments on this one and it lifted every ones spirits high for the day!

For the recipe click here!

Thai-Style Black Bean Salad

This is an interesting combination of ingredients. I had tried something similar from an Xagave cookbook, so I wanted to try the Taste of Home version.

I did not like the flavor of this as well as the other. The 1/3 cup of agave made the difference for me. So, make this recipe but add the agave to make it more flavorful!

For the recipe click here!