nutty

Bready or Not: Cherry-Almond Coffee Cake

Posted by on Jul 14, 2021 in Blog, Bready or Not, breakfast, cake, cheese galore, nutty | 0 comments

This Cherry-Almond Coffee Cake is more cake than cheesecake, and is all sweet, fruity goodness.

Bready or Not: Cherry-Almond Coffee Cake

If you need a showstopper cake for a brunch or dessert, this one is perfect. It’s great to make ahead of time, too–slices can even be frozen for later, no prob!

Bready or Not: Cherry-Almond Coffee Cake

I used Murray’s Spiced Cherry Preserves; that little kick of spice was fantastic in the cake. Other bold preserves would be great in this cake, too–raspberry, strawberry, blueberry, even tropical flavors.

Bready or Not: Cherry-Almond Coffee Cake

This is a thick, rich cake. It tastes best when you get a bit of all the layers in a single bite: the sliced almonds, crumb topping, fruit, cream cheese, sponge.

Bready or Not: Cherry-Almond Coffee Cake

My husband liked the cake cold but he liked it even more when warmed a bit–and not in the microwave, either, but gently brought to room temperature by letting a slice sit out for 30 to 45 minutes.

Bready or Not: Cherry-Almond Coffee Cake

Don’t forget a slice on the counter, though. This does contain cream cheese and shouldn’t be left out for hours!

Modified from Taste of Home Magazine December 2015.

Bready or Not: Cherry-Almond Coffee Cake

This is more cake than cheesecake, but it includes cream cheese, too, plus luscious layers of fruit and crumb topping. Feel free to experiment with different quality preserves--this would be delicious in a multitude of variations.
Course: Breakfast, Dessert, Snack
Keyword: almond, cake, cheese, cherries, cream cheese, springform pan
Author: Beth Cato

Equipment

  • 9-inch springform pan
  • parchment paper

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup white sugar divided
  • 3/4 cup cold unsalted butter cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vanilla yogurt or sour cream, 8 ounces
  • 2 large eggs
  • 1 teaspoon almond extract
  • 8 ounces cream cheese 1 box, softened
  • 1 cup cherry preserves
  • 1/2 cup slices almonds

Instructions

  • Preheat oven at 350-degrees. Cut a parchment round to fit the bottom of the springform pan. Apply nonstick spray or butter on bottom of sides of pan, add the parchment, then grease it as well.
  • In a big bowl, mix flour with 3/4 cup of sugar. Cut in butter until it is crumbly. Measure out 1/2 cup crumb mixture for topping; set aside.
  • To the bulk of the flour mix, add baking powder, baking soda, and salt. Stir in yogurt, 1 egg, and almond extract, until blended. Spread batter onto bottom of the springform pan.
  • In a small bowl, beat together the softened cream cheese, the remaining 1/4 cup sugar, and egg, to make it as smooth as possible. It's okay if it still has some clumps. Pour it onto the pan and smooth out. Spoon the preserves all across the top. Sprinkle with the reserved crumb topping and the sliced almonds.
  • Bake for 50 to 60 minutes. The middle should no longer be jiggly, the top a nice golden brown. Cool on a wire rack for 10 to 15 minutes then unlatch and life away the pan's ring to let the cake cool for another hour. Then place cake in fridge to complete set and cool for a few hours.
  • Cake can be eaten cold or after slices are brought to room temperature after about 30 to 45 minutes. Do remember to store cake in the fridge, as it does contain cream cheese! Slices can also be individually wrapped and frozen, and will thaw in the fridge with no issue.

OM NOM NOM!

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    Bready or Not Original: No-Bake Peanut Butter Bars

    Posted by on Apr 7, 2021 in Blog, blondies, Bready or Not, chocolate, no-bake dessert, nutty | Comments Off on Bready or Not Original: No-Bake Peanut Butter Bars

    When you need a dessert in a hurry, these delicious No-Bake Peanut Butter Bars are the way to go.

    Bready or Not Original: No-Bake Peanut Butter Bars

    I especially enjoy this recipe because it doesn’t involve the oven, which is a wonderful thing during Arizona summers.Bready or Not Original: No-Bake Peanut Butter Bars

    These bars come together in minutes thanks to a microwave, and they only need a few hours to set. You end up with an entire casserole dish of candy bars. Yum.

    Bready or Not Original: No-Bake Peanut Butter Bars

    Use crunchy or creamy peanut butter. I used a jar from Trader Joe’s that had flaxseeds mixed in, and my son didn’t like it. This recipe gave me a way to use it up by sending the result with my husband to work!

    Bready or Not Original: No-Bake Peanut Butter Bars

    This would be an easy recipe to dress up, too. Add sprinkles, nuts, or cacao nibs atop the chocolate. Have fun with it!

    Bready or Not Original: No-Bake Peanut Butter Bars

    This quick and easy microwave-based recipe uses most of a pound jar of peanut butter to whip up a whole casserole dish of delicious candy bars.
    Course: Dessert, Snack
    Cuisine: American
    Keyword: chocolate, no bake, peanut butter
    Author: Beth Cato

    Equipment

    • 13x9 pan
    • large microwave-safe bowl
    • uneven spatula

    Ingredients

    Bars

    • 2 cups peanut butter crunchy or smooth
    • 1 cup unsalted butter 2 sticks
    • 2 cups graham cracker crumbs
    • 2 cups confectioners' sugar

    Ganache

    • 1 1/2 cups chocolate chips semisweet, dark, milk, or a mix
    • 1/4 cup peanut butter crunchy or smooth

    Instructions

    • Line a 13x9 pan with foil and apply nonstick spray or butter.
    • In a large microwave-safe bowl, melt together the peanut butter and butter by zapping in short increments and stirring well between each pass. Once they mix together, stir in the graham cracker crumbs and confectioners' sugar. Spread the mixture into the prepared pan. Use a hands or maybe a piece of waxed paper and a heavy glass to compress the layer as much as possible.
    • Use the same microwave-safe bowl to bowl for the chocolate chips and peanut butter, again zapping in brief increments and stirring well between each burst. Once they can mix together smoothly, dump dollops atop the layer in the pan. Use an uneven spatula to even out the chocolate to the edges.
    • Chill in the fridge for at least 2 hours.
    • Use the foil to lift the contents onto a cutting board. Let sit for about 10 minutes, enough time to soften the chocolate so that it doesn't shatter when sliced. Use a long knife or sharp bench knife to cut bars. If desired, cut off edges first to produce neater pieces to share.
    • Store bars in a sealed container in the fridge with waxed paper between the layers. Keeps for days.

    OM NOM NOM!

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      Bready or Not Original: Browned Butter Coffee Bundt Cake

      Posted by on Jan 13, 2021 in Blog, Bready or Not, breakfast, bundt, cake, nutty | Comments Off on Bready or Not Original: Browned Butter Coffee Bundt Cake

      This Browed Butter Coffee Bundt Cake is moist, delicious, and packed with a flavors that will get your day off to a good start.

      Bready or Not Original: Brown Butter Coffee Bundt Cake

      And by a good start, of course, that includes CAFFEINE. Espresso powder is included in the icing!

      Bready or Not Original: Brown Butter Coffee Bundt Cake

      What I love about this cake is that it has all the luscious flavors of a coffee cake without the crumbly mess of the topping. In this cake, that crunchy, extra-sugary layer is in the center!

      Bready or Not Original: Brown Butter Coffee Bundt Cake

      This is a great cake for a breakfast or brunch, and it’s a fantastic one to cut into individual slices, wrap up, and freeze for later.

      Bready or Not Original: Brown Butter Coffee Bundt Cake

      If 2021 is anything like 2020, it’s a very good idea to have a stash of quick-thaw cake in the freezer.

      Bready or Not Original: Brown Butter Coffee Bundt Cake

      Modified from Fall Baking Magazine 2013.

      Bready or Not Original: Browned Butter Coffee Bundt Cake

      This cake has all the delicious flavors and textures of a coffee cake, but without the crumbling, messy topping!
      Course: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: bundt cake, cake, coffee, pecans
      Author: Beth Cato

      Equipment

      • large bundt cake pan

      Ingredients

      Bundt cake

      • 3/4 cup unsalted butter 1 1/2 sticks
      • nonstick spray with flour
      • 2 cups pecan pieces finely chopped, divided
      • 2 cups brown sugar packed, divided
      • 2 teaspoons all-purpose flour
      • 3 cups all-purpose flour
      • 1 1/2 teaspoons baking powder
      • 1 1/2 teaspoons baking soda
      • 3/4 teaspoon salt
      • 3 large eggs room temperature
      • 1 teaspoon vanilla extract
      • 1 1/2 cups vanilla yogurt or plain yogurt, crème fraiche, or sour cream

      Coffee icing

      • 4 teaspoons milk or half & half, or more as needed
      • 1/2 teaspoon espresso powder
      • 2 cups confectioners’ sugar or more as needed

      Instructions

      • First of all, brown the butter. (Note that this can be done a day ahead of time with the butter stashed in the fridge; set at room temperature to soften again or briefly and carefully, zap in microwave before mixing into recipe.) In a medium saucepan, melt the butter on medium-low heat for 5 to 6 minutes, until it becomes brown and embodied by a nutty fragrance. Remove from heat and cool for a while, then transfer to a small bowl. Cover and chill in the fridge for 2 hours, at minimum, to make firm.
      • Preheat oven at 325-degrees. Apply nonstick spray with flour to coat inside of a large bundt pan. Soften the browned butter a bit.
      • Prepare the filling. In a small bowl, mix together 3/4 cups of chopped pecans, 1/2 cup brown sugar, and 2 teaspoons of flour. Add 3 Tablespoons of the browned butter and work it in with a fork until it makes a crumbly mix.
      • In another bowl, mix together the 3 cups flour, baking powder, baking soda, and salt. Set aside.
      • In a big mixing bowl, beat together the remaining browned butter with the rest of the brown sugar. Add the eggs, one at a time, followed by the vanilla. Take turns mixing in the dry ingredients and the yogurt until just combined. Fold in the remaining 1 1/4 cups pecans.
      • Pour about half the batter into the prepared pan and even it out. Sprinkle filling over it all the way around. Pour in the rest of the batter and spread it even again.
      • Bake for 50 to 60 minutes, until it passes the toothpick test in the middle. Let cool for about 20 minutes, then invert it onto a rack to completely cool.
      • Make the coffee icing. Stir together the milk, espresso powder, and confectioners’ sugar, adding more milk or sugar as needed to make an icing of a good consistency. Drizzle over cake.
      • Store at room temperature. Can be sliced and frozen for later enjoyment.

      OM NOM NOM!

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        Bready or Not: Double Pecan Thumbprint Cookies

        Posted by on Jan 6, 2021 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Double Pecan Thumbprint Cookies

        These Double Pecan Thumbprint Cookies take some extra work, but that is evident in their final appearance and flavor.

        Bready or Not: Double Pecan Thumbprint Cookies

        Seriously, these cookies are amazing. The shortbread-like base is filled with frangipane and crowned with a pecan. You get layers of flavor and texture in a single bite.

        Bready or Not: Double Pecan Thumbprint Cookies

        “What is frangipane?” you may ask. It’s an almond custard found in various fine European baked goods. You’ll find it in past Bready or Not recipes like last week’s Galettes Des Rois.

        Bready or Not: Double Pecan Thumbprint Cookies

        I wouldn’t rate this recipe as difficult, just outright laborious.

        Bready or Not: Double Pecan Thumbprint Cookies

        Plan to make these cookies over a day or a few days, and then try to space out the eating of the cookies like that, too. They are sooo dangerously good.

        Bready or Not: Double Pecan Thumbprint Cookies

        Modified from the original found in Bon Appetit December 2018/January 2019.

        Bready or Not: Double Pecan Thumbprint Cookies

        There’s no denying these cookies take extra work, but they look like it and taste like it! A shortbread-like base is topped with luscious from-scratch frangipane with a whole pecan crown. These cookies are delicious decadence.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cookies, pecans
        Author: Beth Cato

        Equipment

        • food processor
        • stand mixer

        Ingredients

        Frangipane

        • 2 cups pecan halves
        • 1/3 cup white sugar
        • 1 large egg white
        • 2 Tablespoons unsalted butter room temperature
        • 1 teaspoon espresso powder
        • 1/2 teaspoon kosher salt
        • 1/4 teaspoon almond extract

        Dough and Assembly

        • 1 1/4 cups all-purpose flour
        • 1 teaspoon kosher salt
        • 1/2 teaspoon baking powder
        • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
        • 1/4 cup white sugar
        • 3/4 cup confectioners' sugar divided; plus more for serving, if desired
        • 1 large egg yolk
        • 1 teaspoon vanilla extract or vanilla paste

        Instructions

        Make the Frangipane

        • (This stage can be done as much as 3 days ahead of time. Cover the finished frangipane and store it in the fridge. There will be leftovers, but it’s great toasted on bread or mixed into other cookie dough recipes.)
        • Preheat oven at 350-degrees. Line a small rimmed baking sheet with foil. Spread out the pecans on it to mostly be in a single layer. Lightly toast them for a total of 6 to 8 minutes, with a pause in the middle to stir them. Let the pecans cool. Set aside 1 1/4 cups to go into the cookie dough.
        • Pulse the 3/4 cup of pecans and white sugar in a food processor until nuts are very finely ground, which will take less than a minute (don’t let them become paste!). Divide the egg, adding the egg white to the processor; place the yolk in a small bowl, add a sprinkle of sugar to help preserve it, then stash it in the fridge to go into the dough later.
        • Into the food processor, add the butter, espresso powder, salt, and almond extract. Pulse until everything is smooth and combined. Scrape the frangipane into a small bowl and chill for anywhere from 30 minutes (minimum) to 3 days.

        Cookie Dough

        • In the clean food processor, pulse the flour, salt, baking powder, and 1 cup of the reserved pecans until nuts are very finely ground, about 1 minute. (Note that there is still 1/4 cup of pecans reserved for topping the cookies.)
        • In the bowl of a stand mixer, beat the butter, white sugar, and 1/4 cup confectioners’ sugar until light and fluffy, about 4 minutes. Add in egg yolk and vanilla. Gradually mix in the dry ingredients until just incorporated, about 1 minute.
        • Cover bowl with plastic wrap and chill dough until it is firm enough to be scooped and hold its shape, 30 to 45 minutes.

        Make the Cookies

        • Set oven racks in upper and lower thirds, and preheat at 350-degrees. Line two large baking sheets with parchment paper.
        • Place 1/2 cup confectioners’ sugar in a bowl. Scoop out dough by the tablespoon and roll into balls, then roll in confectioners’ sugar, knocking off any excess. Set balls on baking sheets, spaced a few inches apart.
        • Bake cookies for 6 to 8 minutes, until puffed but edges are still soft. Remove sheets from oven. Make an indentation in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoon of frangipane into each well and top with a pecan half from the reserved 1/4 cup.
        • Return cookies to oven and continue to bake until edges are set and very lightly browned, 6 to 8 minutes more. Let cool on baking sheets.
        • If desired, serve with a dusting of extra confectioners’ sugar on top. Cookies keep well in a sealed, room temperature container for up to 5 days.

        OM NOM NOM!

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          Bready or Not: Noel Cookies

          Posted by on Dec 2, 2020 in Blog, Bready or Not, cookies, nutty | Comments Off on Bready or Not: Noel Cookies

          We made it to December! Let’s celebrate with these Noel Cookies.

          Bready or Not: Noel Cookies

          These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.

          Bready or Not: Noel Cookies

          I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!

          Bready or Not: Noel Cookies

          I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.

          Bready or Not: Noel Cookies

          These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!

          Recipe modified from Taste of Home Best Holiday Recipes 2008.

          Bready or Not: Noel Cookies

          These jam-filled cookies look bright and cheery for holiday cookie plates! Recipe makes about 40 cookies.
          Course: Dessert, Snack
          Cuisine: American
          Keyword: cookies, walnuts
          Servings: 40 cookies
          Author: Beth Cato

          Equipment

          • teaspoon scoop
          • parchment paper

          Ingredients

          • 1/4 cup unsalted butter half stick
          • 1/4 cup shortening
          • 3/4 cup white sugar
          • 1 egg
          • 1 teaspoon vanilla extract
          • 2 2/3 cup all-purpose flour
          • 1/2 teaspoon salt
          • 1/4 teaspoon baking powder
          • 1/4 teaspoon baking soda
          • 1/2 cup sour cream
          • 3/4 cup finely-chopped nuts
          • 1/3 cup seedless fruit jam or preserves, avoid big chunks

          Instructions

          • Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
          • In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
          • In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
          • Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
          • Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.

          OM NOM NOM!

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            Bready or Not: Pecan-Whiskey Pumpkin Pie

            Posted by on Oct 7, 2020 in Blog, boozy, Bready or Not, nutty, pie, pumpkin | Comments Off on Bready or Not: Pecan-Whiskey Pumpkin Pie

            This Pecan-Whiskey Pumpkin Pie is FANCY. It looks fancy, and let me assure you, it tastes fancy.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            I’m relieved that the results are amazing, because honestly, this is the most complicated pumpkin pie recipe I have ever made.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            I’m used to the basic, yummy Libby’s pie. This pie is substantially more intimidating, but doable.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            I found the original recipe in the November 2019 issue of Bon Appetit. I do not like how the original recipe is written. It’s confusing at several points. Therefore, I largely rewrote it, creating what (I hope) is a more straightforward version.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            But it is still complicated. I suggest making the pie crust a day ahead, just to avoid dirtying everything all at once.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            The end result is a pumpkin pie with a custard that is delicately firm and soft, with nuanced spices that perfectly complement the candied pecans on top.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            This is a pie to make to impress people. Truly, this is a Bake Off showstopper kind of pie.

            Recipe heavily rewritten from original in Bon Appetit November 2019.

            Bready or Not: Pecan-Whiskey Pumpkin Pie

            This Pecan-Whiskey Pumpkin Pie is a true showstopper. No denying it--this is a complex pie recipe, but one with gorgeous, delicious results.
            Course: Dessert
            Cuisine: American
            Keyword: pecans, pie, pumpkin
            Author: Beth Cato

            Equipment

            • deep dish pie pan
            • parchment paper
            • pie weights
            • immersion blender or blender

            Ingredients

            Crust

            • 1 3/4 cups all-purpose flour
            • 1 Tablespoon white sugar
            • 3/4 teaspoon kosher salt
            • 3/4 cup unsalted butter (1 1/2 sticks) cold, cut into pieces
            • 3/4 cup ice water
            • 1 large egg white reserve yolk to use in pie filling

            Pecan Topping

            • 1 1/2 cups whole pecans
            • 2 Tablespoons brown sugar packed
            • pinch kosher salt
            • 1 Tablespoon unsalted butter melted
            • 1 Tablespoon pure maple syrup

            Pumpkin Pie

            • 3 large eggs
            • 1 egg yolk
            • 15 oz pure pumpkin puree
            • 3/4 cup heavy cream
            • 1/4 cup white sugar
            • 2 Tablespoons rye whiskey
            • 1 teaspoon ground cinnamon
            • 1 teaspoon ground ginger
            • 1/4 teaspoon ground nutmeg
            • 1/4 teaspoon ground cardamom
            • pinch ground cloves
            • 6 Tablespoons brown sugar packed
            • 2 Tablespoons unsalted butter melted
            • 1/4 teaspoon kosher salt

            Instructions

            Make the crust

            • Note that the dough can be made as days in advance and kept chilled. The crust can also be baked a day or two before the pie is finished; keep it covered at room temperature in the meantime.
            • Whisk together flour, sugar, and salt. Add butter and coat it with flour, then use fingers to press butter into shaggy pieces of varying sizes. Drizzle in about 5 Tablespoons of cold water and knead it into flour. Add additional small increments of water until dough just starts to come together. There should still be visible pieces of butter.
            • Dump dough onto a clean, lightly-floured surface and knead a few more times to work in any dry, shaggy bits. Form the dough into an even, broad disc and encase in plastic wrap. Tuck inside fridge to chill for at least 30 minutes, or up to 3 days.
            • To blind-bake crust, preheat oven at 400-degrees.
            • On a floured surface, roll out dough to make about an even 12-inch round. Loop it over the rolling pin to lift it onto a deep dish pie plate. Shape it into pan. Form the crust edge as desired and trim away any excess dough.
            • Line the inside of the crust with parchment paper. Fill entire crust with pie weights, such as dry beans.
            • Bake until the edges of the crust start to brown, about 20 minutes. Use parchment to lift out pie weights and set aside to cool--do so with great care!
            • Decrease the oven temperature to 350-degrees, and continue to bake for another 20 to 25 minutes. While it is baking, separate an egg; place the white in a bowl and beat it slightly, and reserve the yolk in fridge to use for the pie filling.
            • Remove crust from oven. Immediately brush a tablespoon of egg white over the bottom, which will help it resist going soggy once the filling is added. Return crust to oven for another 5 to 10 minutes. Reserve the remaining egg white for use in the pie.
            • At this point, the recipe can proceed to the filling stage, or the crust can cool completely and be covered to sit at room temperature for a few days.

            Filling

            • Heat oven at 350-degrees; set a baking sheet inside oven at heat up, too.
            • While mixing the filling ingredients, toast the pecans on a foil-lined rimmed baking sheet for about 8 to 10 minutes, stirring them once at the halfway point. The pecan should be a little darker and fragrant.
            • If using an immersion blender, combine the following ingredients in an even-bottomed large pot (a slow cooker pot works for this) or use a large blender (in two batches, if needed). Combine eggs, egg yolk, pumpkin puree, heavy cream, and white sugar. Add the whiskey, cinnamon, ginger, nutmeg, cardamom, cloves, 6 Tablespoons brown sugar, 2 Tablespoons melted butter, and kosher salt. Blend until smooth.
            • Pour into crust and bake until the filling is puffed and mostly set--a little wobble is okay--about 40 to 45 minutes.
            • While that is finishing up, coat the pecans. Pull out the leftover egg white and whisk in 2 Tablespoons brown sugar and kosher salt. Add maple syrup and Tablespoon of melted butter, stirring until just combined. Add the pecans and toss to coat.
            • Carefully use baking sheet to bring out the pie. Use a slotted spoon to add the pecans on top of the pumpkin, letting the excess egg white slurry stay in the bowl.
            • Return pie to oven. Bake until filling is completely set, until a butter knife stabbed into center (avoiding pecans) comes out clean. This can take anywhere from 10 to 30 minutes. If necessary, cover the edge of crust with foil to prevent overbrowning.
            • Let pie cool at least 2 hours before cutting in, chilling first if desired. Store pie loosely covered by foil at room temperature or in fridge.

            OM NOM NOM!

               

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