cheese galore

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Posted by on Mar 17, 2021 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | 0 comments

This is a pie like none I have made before: like a gigantic chewy oatmeal cookie with a spiced crust, embodied with a refreshing zing of whiskey.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

This Honey Oat Pie in a Cinnamon Pie Crust will blow your mind in the best of ways. Texture wise, it is moist and chewy without being soggy (be sure to use old-fashioned/rolled oats!).

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

Flavor-wise, you taste the toasted oats, a wonderful mix of warm spices, and the freshness of the whiskey. There’s only a tablespoon and a half in there but the flavor of the whiskey still comes through.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I used Jameson Irish Whiskey, in keeping with the origins of the original version of the recipe: the July/August issue of Bake from Scratch Magazine, my favorite food magazine these days.

Bready or Not: Honey Oat Pie with a Cinnamon Pie Crust

I imagine you can omit the whiskey from the recipe without it being detrimental to the taste or texture, but I haven’t tried that myself.

This is a great pie to have for breakfast (the alcohol’s effect burns off in baking), or snack, or dessert.

Bready or Not: Cinnamon Pie Crust

This basic pie crust comes together quickly and would complement many sweet pie recipes. Mix up, chill the dough for at least an hour (or freeze for much later), and you can form the crust and go from there! This makes enough dough for ONE pie shell. Modified from Bake from Scratch Ireland Issue July/August 2020.
Course: Breakfast, Dessert
Cuisine: American
Keyword: pie
Author: Beth Cato

Equipment

  • food processor
  • pie plate
  • plastic wrap

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons white sugar
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup unsalted butter 1 stick, cold, cut into chunks
  • 3 Tablespoons ice water plus more if needed

Instructions

  • In a large food processor, pulse together the flour, sugar, salt, and cinnamon. Add the butter pieces. Pulse until they are almond-sized, then add the ice water. Pulse until mixture can form a ball, adding a touch more water if needed to make it cohesive.
  • Turn out dough onto a lightly floured surface. Gently knead to shape into a disk. Tightly encase in plastic wrap and let chill in fridge for at least an hour, or up to a few days. Dough can also be frozen for up to two months.

OM NOM NOM!

    Bready or Not: Honey Oat Pie

    This rich and chewy nut-free pie is like an oversize oatmeal cookie with a pleasant zing of whiskey. That’s right, whiskey. Modified from Bake from Scratch Ireland Issue July/August 2020.
    Course: Breakfast, Dessert, Snack
    Cuisine: American, irish
    Keyword: alcohol, oats, pie
    Author: Beth Cato

    Equipment

    • pie plate
    • parchment paper
    • pie weights

    Ingredients

    • single-layer pie crust
    • 1 1/3 cups old-fashioned oats also called rolled oats
    • 2/3 cup brown sugar packed
    • 1 1/4 teaspoons kosher salt
    • 1/4 teaspoon ground ginger
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup light corn syrup
    • 6 Tablespoons unsalted butter melted
    • 1/3 cup honey
    • 1 1/2 Tablespoons Irish whiskey such as Jameson
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature

    Instructions

    • Preheat oven at 400-degrees

    Prepare pie crust

    • Let pie dough soften at room temperature for 10 to 15 minutes. Lightly flour a surface and roll out dough to a 12-inch circle and transfer it to a 9-inch pie plate. Press into plate to shape, crimping edges as desired. Freeze crust until firm, about 15 minutes.
    • Drape a large piece of parchment paper over pie crust. Fill to the top with pie weights.
    • Bake crust until edges are turning golden, about 10 to 15 minutes. Carefully remove weights and parchment paper.
    • Bake crust an additional 10 minutes to set. Cover the edges with foil if it is getting brown too quickly. Set aside on rack to cool while the filling is assembled.

    Prepare filling

    • Reduce oven temperature to 350-degrees.
    • Line a rimmed baking pan with parchment paper. Place oats in pan.
    • Bake them until they are lightly toasted, about 10 minutes, giving them a stir or two during. Set them aside to cool.
    • Lower oven temperature again, this time to 325-degrees. Move the oven rack to the lower third of the oven.
    • In a big bowl, mix together the brown sugar, salt, ginger, and nutmeg. Add the corn syrup, melted butter, honey, whiskey and vanilla, making sure to scrape the bottom of the bowl. Add eggs one at a time, stirring well after each addition, and end by incorporating the oats until they are coated. Pour everything into the parbaked crust.
    • Bake until the filling is set and slightly puffed, about 40 minutes. Check on the pie about halfway and cover the edges the foil if they are getting too brown. The done pie will register at 200-degrees if checked with an instant thermometer.
    • Let pie cool completely on rack before slicing in. Store covered by foil in the fridge or at room temperature. Keeps for several days.

    OM NOM NOM!

      Read More

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      Posted by on Feb 24, 2021 in beef, Blog, Bready or Not, cheese galore, main dish, pork, yeast bread | 0 comments

      Today’s Bready or Not is a 2-for-1 deal: a recipe for fast and easy pizza dough, followed by the process I use for  divvying up that dough to make small but thick cast iron pan pizzas.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The basic dough recipe is modified from the great book Artisan Bread in 5 Minutes a Day. [Affiliate link] Yes, this dough really comes together in 5 minutes. It also keeps for up to 2 weeks AND can be frozen.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The method for making mini pizzas in a skillet is one I practiced a few times several years ago, then made a LOT during 2020 as my husband was working from home more often. I perfected it to the point where I had to write it down–and share here.

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      The pan pizza recipe is pretty much an outline to show the timing on the shaping, rise, and crust-cooking, but the ingredients are all up to you!

      Bready or Not: 5 Minute Artisan Pizza Dough and Cast Iron Pan Pizzas

      Bready or Not: 5 Minute Artisan Pizza Dough

      This makes enough pizza dough for a large pizza or 3 10-inch ‘pan’ style pizza. The dough is ready to use after only a few hours, and will keep in the fridge for as long as two weeks. Modified from the book Artisan Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.
      Course: Main Course
      Cuisine: American, Italian
      Keyword: pizza, yeast bread
      Author: Beth Cato

      Ingredients

      • 1 1/3 cups warm water
      • 2 Tablespoons olive oil
      • 1/2 Tablespoon white sugar
      • 3 1/4 cups all-purpose flour
      • 3/4 Tablespoon kosher salt
      • 2 teaspoons pizza seasoning or Italian seasoning, optional
      • 2 1/4 teaspoons active yeast or one packet store-bought active yeast

      Instructions

      • Place the water, olive oil, and sugar in a big mixing bowl, stand mixer, or food processor. Add the flour, salt, and seasoning, if using. Start mixing together, then sprinkle in the yeast. Mix until just combined.
      • Keep in same bowl, if desired, or transfer to another bowl that is greased. Loosely cover top with plastic wrap or towel and let dough rise at room temperature until it flattens out on top, about two hours.
      • Dough can be used now but is much easier to handle when cold. Refrigerate in a non-airtight container and use within two weeks. Dough can also be frozen in freezer bags, for up to a month, and defrosted later in the fridge.

      OM NOM NOM!

        Bready or Not Original: Cast Iron Pan Pizzas

        About a 2-pound batch of dough, such as the 5 Minute Artisan Dough recipe on Bready or Not, will make three hearty personal pan pizzas in a 10-inch cast iron pan. This process takes about 45 minutes. The remaining dough can keep in the fridge for about 2 weeks.
        Course: Main Course
        Cuisine: American, Italian
        Keyword: beef, cheese, pizza, pork, yeast bread
        Author: Beth Cato

        Equipment

        • 10-inch cast iron skillet

        Ingredients

        • handful pizza dough
        • olive oil
        • desired toppings and seasonings

        Instructions

        • Preheat oven at 450-degrees. Add about a tablespoon of olive oil to a cast iron skillet and place the pan in the oven to heat up.
        • Grab a good handful of pizza dough, or as much as desired to bake today. Oil a small space of counter or table as well as hands, and gently stretch and press out the dough to a rough circle. If it tears, patch with other pieces of dough as best possible. Let dough rest for about 20 minutes.
        • By this time, the oven should have preheated. Use a potholder to pull out the skillet. Carefully swirl the hot oil in the pan to coat the bottom and set pan down on a safe surface. Carefully, again, place the dough in the pan.
        • Bake crust for 6 to 10 minutes, until it is set. Pull out of oven and add desired toppings.
        • Put pizza in oven for another 6 to 10 minutes, until crust is golden and toppings are cooked to desired level. Let pizza cool for about 10 minutes, then slide onto a plate or other surface to slice and eat.
        • OM NOM NOM!
        Read More

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Posted by on Dec 23, 2020 in Blog, Bready or Not, british, cheese galore, quick bread, side dish | Comments Off on Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Yorkshire puddings are what many Americans also know of as popovers–light, airy, crisp sponges perfect to eat with a roast and gravy!

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        This recipe is for a small batch of puds. Since they are so airy (if they rise right), the six puddings of this recipe are perfect for two or three people.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Cheese makes everything better, of course. I used Dubliner Irish Cheddar, as it is available at my nearest Costcos for a good price.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Use a good quality cheddar here to really take these puddings to the next level.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        Modified from Bake from Scratch Magazine.

        Bready or Not: Cheese and Chives Yorkshire Puddings (Small Batch)

        These cheesy Yorkshire puds are perfect to serve with a holiday roast and gravy! Unlike many recipes, this makes a small batch of six puddings, enough for 2 or 3 people. These are light, airy, and oh-so-cheesy. Use the best cheddar you can find–you'll be able to taste the difference.
        Course: Side Dish
        Cuisine: British
        Keyword: cheese, quick bread
        Servings: 2
        Author: Beth Cato

        Equipment

        • metal muffin pan
        • blender

        Ingredients

        • 3/4 cup milk or half & half
        • 2 large eggs room temperature
        • 3 Tablespoons unsalted butter melted, divided
        • 3/4 cup all-purpose flour
        • 1/2 teaspoon kosher salt
        • 1/4 cup quality cheddar cheese (25 grams), freshly grated
        • 1 1/2 Tablespoons fresh chives chopped, plus more for garnish

        Instructions

        • Preheat oven at 425-degrees.
        • In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
        • In a small bowl, toss together grated cheese and chives.
        • Place a 12-cup muffin pan in oven for 5 minutes to preheat.
        • Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
        • Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
        • Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

        OM NOM NOM!

          Read More

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          Posted by on Oct 21, 2020 in Blog, Bready or Not, cheese galore, cupcakes, pumpkin | Comments Off on Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          Pumpkin pairs with cream cheese in this delicious Pumpkin Cream Cheese Cupcakes.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          No need for extra sugar or frosting on top. These are delicious all on their own!

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          It seems that my pumpkin theme most years needs at least one cream cheese and pumpkin pairing. This one fulfills that requirement this year, and in a delicious way.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          These cupcakes are light and airy with a bright flavor of pumpkin and spice, with the cream cheese adding wonderful sweetness.

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          This recipe makes two dozen. It’s certainly faster to bake up if you have two pans, but that is by no means required. One pan will do the job.

          One warning about these things: they are so light and airy, it is easy to eat several at once. But because they are pumpkin, that makes them healthy, right? Just, uh, ignore that sugar and oil…

          Bready or Not Original: Pumpkin Cream Cheese Cupcakes

          These light, airy pumpkin cupcakes includes luscious pockets of cream cheese in the middle! Recipe makes 2 dozen.
          Course: Breakfast, Dessert, Snack
          Cuisine: American
          Keyword: cream cheese, cupcake, pumpkin
          Servings: 24 cupcakes
          Author: Beth Cato

          Equipment

          • 1 or 2 cupcake/muffin pans
          • paper cupcake liners

          Ingredients

          Pumpkin batter

          • 15 ounces pumpkin puree
          • 2 cups white sugar
          • 1 cup canola oil
          • 4 eggs room temperature
          • 2 cups all-purpose flour
          • 2 teaspoons baking powder
          • 2 teaspoons ground cinnamon
          • 1 teaspoon baking soda
          • 1/2 teaspoon salt
          • nonstick spray

          Cream cheese filling

          • 8 ounces cream cheese
          • 1/3 cup white sugar
          • 1 egg room temperature

          Instructions

          • Preheat oven at 350-degrees.
          • In a big bowl, beat together pumpkin puree, sugar, and oil. Beat in eggs one at a time.
          • In a small bowl, sift together the flour, baking powder, cinnamon, baking soda, and salt. Gradually blend into the pumpkin mix.
          • In a small microwave-safe bowl, carefully warm the cream cheese a touch, just to make it soft enough to mash. Stir in the white sugar and egg until it is cohesive; it's okay if there are still some small chunks of cream cheese.
          • Place paper liners in the muffin pan (or two pans, if available). Apply nonstick spray in each liner. Add pumpkin to fill each liner about 1/3; a teaspoon scoop is useful for this. Add some dollops of cream cheese into each. Add layers of pumpkin batter to cover.
          • Bake for 20 to 25 minutes, until a middle cupcake passes the toothpick test. Cool in pan for about 10 minutes, then gingerly use two forks to pry out each cupcake to set on a rack to cool more. Place in sealed container in fridge to store.

          OM NOM NOM!

            Read More

            Bready or Not: Homemade Cheese Crackers

            Posted by on Sep 16, 2020 in Blog, Bready or Not, cheese galore, cracker, French | Comments Off on Bready or Not: Homemade Cheese Crackers

            Cheese is divine to eat straight-up, but it can also be baked into delicious things such as these Homemade Cheese Crackers.

            Bready or Not: Homemade Cheese Crackers

            These crackers can be as fancy as you want. Use an import cheese like Gruyere or Comte, or stick with a basic American cheddar.

            Bready or Not: Homemade Cheese Crackers

            Whatever cheese you choose, be sure you have a food processor to, well, process the dough. The cheese needs to be at one with the flour and spices.

            Bready or Not: Homemade Cheese Crackers

            The dough can be frozen, but do be aware that the finished crackers have a definite shelf life.

            Bready or Not: Homemade Cheese Crackers

            After about 3 days, the crackers become softer and crumblier. They still taste okay, but the structural integrity won’t be very good if you want to carry them in a baggy.

            Bready or Not: Homemade Cheese Crackers

            But then, these crackers are so good, you might have them inhaled so quickly that this is not a problem at all.

            Modified from Around My French Table by Dorie Greenspan.

            Bready or Not: Homemade Cheese Crackers

            These homemade crackers use few ingredients to make delicious crackers. Pair with white wine or Champagne, or serve to kids or company! These crackers are as fancy as you want them to be, based on the cheese used. Makes about 55 1-inch crackers.
            Course: Appetizer, Snack
            Cuisine: French
            Keyword: cheese, cracker
            Servings: 55 crackers
            Author: Beth Cato

            Equipment

            • food processor
            • baking sheet
            • parchment paper
            • 1-inch cookie cutter

            Ingredients

            • 1/2 cup unsalted butter 1 stick, cut into small pieces
            • 4 ounces Comte grated, or Gruyere or Emmenthal or good old cheddar
            • 1/2 teaspoon salt
            • 1/8 teaspoon white pepper
            • pinch cayenne pepper optional
            • 1 cup plus 2 Tablespoons all-purpose flour
            • Maldon sea salt or other flaky gourmet salt, optional

            Instructions

            • Place the butter, cheese, salt, white pepper, and cayenne (if using) in the food processor. Pulse until the butter is broken into uneven pieces and the mixture begins to form small curds. Add the flour and mix until it looks like larger curds. If the dough is stubborn, pulse a bit more to distribute ingredients.
            • Dump dough onto a flat surface and gently knead with hands to make cohesive. Divvy dough in half, forming each piece into a flat disk, and wrap in plastic. Tuck into fridge to chill for at least an hour or a couple days; it can also be frozen at this stage.
            • When time to bake, preheat oven at 350-degrees. Line a baking sheet with parchment or nonstick mats.
            • Pull out a dough disk. Use two sheets of parchment to roll dough to about 1/4 inch thickness; if the dough is too hard to roll, let it rest at room temperature for a few minutes before trying again. Use a small cookie cutter (about 1-inch) to cut dough into crackers. Place them spaced out on parchment on pan. Gather the scraps to form more crackers, using a touch of water, if needed, to make it cohesive again.
            • If desired, sprinkle some Maldon sea salt atop crackers; only a few flakes are needed to add extra flavor.
            • Bake for about 10 minutes. Rotate pan. Bake for another 4 to 7 minutes, until crackers are lightly golden and firm to the touch. Let cool on pan or on a rack.
            • Crackers are great warm or at room temperature. They are best eaten within 3 days. After that, they soften and become more crumbly, but they are still tasty.

            OM NOM NOM!

              Read More

              Bready or Not: Jam and Cream Brioche Tart

              Posted by on Aug 26, 2020 in Blog, Bready or Not, breakfast, cheese galore, French, yeast bread | Comments Off on Bready or Not: Jam and Cream Brioche Tart

              This Jam and Cream Brioche Tart is probably among the most extraordinary things I’ve ever baked, and that is saying something.

              Bready or Not: Jam and Cream Brioche Tart

              First of all, the end result is gorgeous. Golden, thick crust freckled by pearl sugar. Marbled cream cheese and contrasting jam, with flecks of vanilla bean throughout.

              Bready or Not: Jam and Cream Brioche Tart

              The tart is as delicious as it looks, too. The enriched dough is sweet and soft, providing a luscious base for the different kind of sweet-and-soft offered by the filling.

              This is a showstopper of a dessert or breakfast.

              Bready or Not: Jam and Cream Brioche Tart

              The only unusual ingredient involved is the Swedish pearl sugar. I bought it on Amazon. I consider it a worthwhile investment, as there are a number of other pastry recipes I want to try that also use it. Plus, heck, you could even throw them on waffles or fruit or whatever.

              Bready or Not: Jam and Cream Brioche Tart

              Another not-quite-so-obscure ingredients I suggest you use is vanilla bean paste. This is VERY useful if you’re making fancy desserts because you get the flecks of vanilla beans without the high cost of using actual vanilla beans.

              Bready or Not: Jam and Cream Brioche Tart

              In a cream cheese filling or frosting, those flecks really stand out, and they add a lot to the WOW factor. Which this tart already has, many times over.

              Bready or Not: Jam and Cream Brioche Tart

              Recipe modified from Bake from Scratch, Sep/Oct 2019.

               

              Bready or Not: Jam and Cream Brioche Tart

              Don't be intimidated by the lengthy instructions! The actual process is fairly straightforward, and the result is gorgeous. Use vanilla bean paste for the filling, if possible, as the flecks of bean add a lot to the prettiness of the finished tart. Modified from Bake from Scratch, Sep/Oct 2019.
              Course: Breakfast, Dessert, Snack
              Cuisine: French
              Keyword: cream cheese, french, yeast bread
              Author: Beth Cato

              Equipment

              • 9x9-inch pan
              • parchment paper

              Ingredients

              For Brioche

              • 1/3 cup plus 1 tablespoon whole milk or half & half
              • 2 3/4 cups all-purpose flour
              • 3 Tablespoons white sugar
              • 2 1/4 teaspoons instant yeast
              • 1 1/2 teaspoons kosher salt
              • 3 large eggs room temperature and divided
              • 1 teaspoon vanilla extract
              • 6 tablespoons unsalted butter softened

              For Cream Cheese Filling

              • 2 tablespoons unsalted butter softened
              • 1/3 cup white sugar
              • 1 teaspoon vanilla bean paste or substitute vanilla extract
              • 1/4 teaspoon kosher salt
              • 8 ounces cream cheese softened
              • 1 large egg room temperature
              • 3 Tablespoons all-purpose flour

              To Finish

              • 2 Tablespoons fruit preserves use good quality stuff with nice chunks
              • 1 Tablespoon water
              • 1 1/2 Tablespoons Swedish pearl sugar

              Instructions

              • Using the microwave and a safe dish, heat the milk to between 120 and 130 degrees. Set aside.
              • In the bowl of a stand mixer with a paddle attachment, beat the flour, white sugar, yeast, and salt at very low speed until combined, about 30 seconds.
              • Slowly add the warm milk to incorporate. Add 2 of the eggs along with the vanilla, and beat for about 1 minute. Switch to the dough hook attachment. Beat at low speed until smooth and elastic, about 8 minutes.
              • Add butter, about 1 tablespoon at a time, letting each piece incorporate before adding the next, about 8 minutes total. (If it refuses to incorporate, switch back to the paddle for this stage.) Beat until a smooth and elastic dough forms, about 6 minutes.
              • Lightly flour a stretch of counter or tabletop and dump the dough there. Knead it for a minute or so and form it into a smooth round.
              • Apply cooking spray inside a large bowl. Place the dough inside and give it a spray, too, to prevent sticking. Cover with a towel or plastic wrap in a warm spot to rise until doubled, 30 to 45 minutes.
              • Cut parchment paper to line pan going up all four sides. Apply nonstick spray to pan, then lay both strips inside the pan and spray the top-most sides.
              • On a lightly floured surface, roll the dough into an 11-inch square. Score a 9-inch square in center of dough (using the pan as a reference, if needed). Fold outside 2 inches over score mark, creating a crust around edges.
              • Place dough in the prepared pan, making sure it is even and fills corners of pan. Cover and let rise until puffed, 20 to 30 minutes.
              • Meanwhile, prepare the cream cheese filling. Beat together the butter, sugar, vanilla bean paste (or extract), and salt until well combined. Gradually add cream cheese, beating until smooth. Add egg to incorporate, followed by the flour.
              • Preheat oven to 325-degrees. Using your fingertips to dimple the center of dough back down, leaving outside crust as is. Pour the cream cheese mix into the center of dough. Make small indentations in the cream cheese then add dollops of the preserves. Use a knife to swirl the fruit in a bit more.
              • In a small bowl, whisk together the 1 tablespoon water and remaining egg. Brush the crust with the egg wash, then finish by sprinkling the pearl sugar all over the edge.
              • Bake until the crust is golden brown with the filling set around outside edges, about 35 to 40 minutes. (If desired, check the temp: an instant-read thermometer inserted in center of filling should register 175°F.)
              • Let cool in pan for 10 minutes then use the parchment sling to lift up the tart onto a serving plate or rack. Eat fresh, or let cool.
              • Tart keeps for days well-wrapped in fridge. Eat slices cold, or make pieces even more delicious with a short zap in the microwave.

              OM NOM NOM!

                Read More