Category: Banzai Birthday!


We have 3 July birthdays in karate, and they’re all within 10 days. That means 3 different birthday treats. Yikes!!Karate Flowers

The middle birthday is mine, and this year I got ice cream treats and flowers. Ice cream after karate? Fantastic!! And I’m still enjoying the flowers!

I made desserts for the other two birthdays: strawberry cheesecake for Alex, and these Oreo Fluff Brownies for John. John loves brownies, and last week he was saying how much he loves Oreos. So after a little poking around on the internet and looking at various ideas, I settled on the idea of Oreo Brownies.

Oreo Fluff BrowniesI found a recipe for Oreo Truffle Brownies, which is the delicious combination of Oreos and cream cheese atop a brownie base, and thought those sounded good. But I was really sugared-out from Birthday Week and all the treats I was given for my birthday, and it just sounded too rich and too chocolatey – if you can believe that!

I was thinking about how to lighten them up a bit and decided to use one of my favorite frosting additions – marshmallow fluff. It’s something I use to “customize” a can of pre-made frosting, or to combine with a block of cream cheese to make a lighter cream cheese frosting. It adds a little “something” that can really make a difference!

I used a boxed brownie mix because I was having a challenging week at work and made the “cake” version. If you want to make brownies from scratch, try the Craggy-Topped Fudge Brownies on the Mix it Up! page. After they cooled, I mixed up the topping, smeared it over the brownies, drizzled on some quick-setting chocolate ice cream topping, and popped them in the frig to set up.Oreo Fluff Brownies

I think the marshmallow addition was just right! It kept the topping from setting too hard, and provided a lightness that was really nice. The birthday boy was happy, too!

Oreo Fluff Brownies

Stuff you need:

1 9×13” pan of brownies, baked according to directions and cooled.

2 8-oz. blocks of cream cheese, softened

1 jar marshmallow fluff (7 oz, I think)

Magic Shell chocolate ice cream topping

1 14-ounce package of Oreos, crushed in a large zip-lock bag with a rolling pin. [I left some chunks of Oreos for a little texture but you can crush yours more finely if that’s your preference. This isn’t an exact science, so if you eat a few, it won’t ruin the brownies. 😉]

Now what?

Beat the softened cream cheese in a mixer until smooth.

Set aside ½ cup crushed Oreos and add the rest to the cream cheese and mix well.

Now stir in marshmallow fluff and mix until there are no streaks.

Spread the Oreo mixture on the brownies.

Drizzle with the Magic Shell chocolate topping and quickly sprinkle the remaining Oreo crumbs on top.

Place in frig to let the topping set up.

Store in frig. The topping will still be somewhat soft, but it will set up some.

Apricot Pecan BarsWow – these are good!

Make a buttery shortbread crust, top it with your favorite jam, crumble some topping and nuts over the jam, and bake until set.

Doesn’t that sound easy? It IS! And the result is AMAZING!!

These have been on my To-Bake list for quite a while, so when I needed a quick Banzai Un-Birthday treat for our Karate Club, I was ready to try them!

The recipe is adapted from the C&H Sugar website. I changed out the jam and the nuts to work with what I had in my pantry. We all really enjoyed the apricot/pecan combination! I’m sure several other combos would be good, too: strawberry/almonds and raspberry/walnut come to mind.

I suggest using real butter for the crust and crumble, because it’ll make a much better shortbread than margarine or shortening. The recipe has a glaze, but it’s really not necessary. I wasn’t going to add it, since my taste-tester and I both thought they were delish without it, but changed my mind and added it before I took the rest of the bars to Karate. Add the glaze or don’t, according to your preference. You’ll like them either way!

Apricot Pecan Bars

Adapted from C&H Sugar’s Glazed Peach Bars

Stuff you’ll need:

Crust and Filling Ingredients:
1 cup butter, softened [I highly recommend real butter!]
2/3 cup granulated (white) sugar
2 1/2 cups all-purpose flour
1 cup apricot preserves [or peach, raspberry, strawberry-rhubarb…]

Topping Ingredients:
1/2 cup all-purpose flour
1/2 cup granulated (white) sugar
1/4 cup butter, softened
1 teaspoon almond extract
3/4 cup chopped pecans, toasted if you’re not lazy like me (see Quick Tip)

Glaze Ingredients (Optional):
1/2 cup powdered sugar
1 Tablespoon milk (or to desired consistency)
1/2 teaspoon vanilla extract

Now what?
Crust and Filling Instructions

Preheat oven to 350°F; arrange rack to center position.
Beat butter with sugar and flour; press evenly on bottom of lightly greased 13x9x2-inch pan. Don’t bother to clean the bowl; just use it for the topping.
Bake 15-20 minutes or until golden around edges. Remove from oven. Stir up preserves and pour into center of the crust. Allow to stand 2-3 minutes, then spread preserves evenly over crust with back of large spoon.

Topping Instructions

Combine flour with sugar, butter and almond extract; beat slowly several minutes to blend.
Crumble evenly over top of preserves.
Sprinkle pecans over topping and return pan to oven.
Continue baking 20-25 minutes or until bubbly with golden edges. [I baked mine about 30 minutes until the filling wasn’t sloshy.]
Cool thoroughly.

Glaze Instructions (Optional)

Whisk powdered sugar with milk and almond extract until smooth. Drizzle randomly over top of cooled, baked crust/filling/topping mixture. Cut into squares.

Quick Tip(s)
To toast nuts, arrange in an even layer on a baking sheet and “toast” under your oven’s broiler until golden, stirring frequently for even browning.

Carrots are good for your eyesight. Walnuts are good for your heart. Pineapple has anti-inflammatory properties.

Banzai Carrot Cake

Banzai!

Translation: If you eat this carrot cake, you’re doing good things for your body! It’s health food!

If that doesn’t convince you and you need another reason to try this cake, I’ve got a very convincing one. Cream Cheese Frosting.

Sensei Phil didn’t have anything particular in mind for his Banzai Birthday treats. Knowing he’s not a chocolate person, I suggested one of my favorite cakes – Carrot Cake! I thought our karate group would enjoy it. The consensus was the cake is good and the frosting is Banzai-worthy!

Carrot CakeThis is a delicious AND nutritious cake, and you should try it. There are a couple things you should know:

  • I bought already-shredded carrots in the produce section. I’m too lazy to shred them myself.
  • You can use pecans instead of walnuts, or eliminate the nuts if there is a nut allergy. Personally, I’d add the nuts if you don’t have to leave them out.
  • This is a great way to sneak fruit and vegetables into your family’s bodies. The ingredient list can be your secret!  😉
  • The frosting amount shown is 1 1/2 times the original recipe. What can I say? I like cream cheese frosting. If I hadn’t used it all on the cake, I would have eaten it right off the spoon. You can make 2/3 of the frosting if you want – it’ll give enough for the cakes. But why would you do that? The frosting is why we eat carrot cake, right?

Make this. Eat it. Feel healthier because you ate stuff that’s good for you. Then have another piece. Carrot cake is health food, and the cream cheese frosting is just plain awesome!

Carrot Cake

Slightly adapted from Food.com

Stuff you need:

CAKE
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained

FROSTING (See TIP 2 for a lighter frosting.)
12 ounces cream cheese, softened — the blocks, not the whipped stuff
6 Tablespoons butter, softened
1 teaspoon pure vanilla extract
3 cups icing [powdered] sugar

Optional for decoration: 1/2 teaspoon cinnamon and 2 Tablespoons chopped walnuts

Now what?

Preheat oven to 350F. Grease and flour two 9″ round cake pans or one 9×13 inch pan.
Mix flour, baking soda, baking powder, salt and cinnamon; make a well in the center and add sugar, oil, eggs and vanilla. Mix with wooden spoon until smooth.
Stir in carrots, coconut, walnuts and pineapple.
Pour into pan and bake for about 25-30 minutes for the rounds or 45 minutes for a 9×13. The cake will bake up fairly dark, and the centers will sink a little.
While the cakes are cooling, make the frosting.
Cream the butter and cream cheese until smooth; add the vanilla then the icing sugar and beat until creamy.

To frost: If using the round cakes, no need to frost the sides. Plop half the frosting on one cake and spread. You’ll have a nice, thick layer of icing. It’s OK if a little goes over the edges. Place the second layer on top and frost with the remaining frosting.
Sprinkle with a little cinnamon and add a few chopped walnuts for decoration, if desired.

TIP: If you’re transporting the layered cake, put a dab of frosting on the plate before you put the first cake layer on it. It’ll act like a glue to hold the cake layer in place.
TIP 2: If you are one of the few people who don’t care for the thick cream cheese frosting, there’s a lighter version that’s also delish. Beat 8 ounces softened cream cheese. Beat in 1 jar (7 oz.) of marshmallow fluff. Frost your cake then lick the spoon and bowl clean!

Renshi’s birthday was coming up and I was trying to get him to say what he wanted for his treats. He didn’t like any of my suggestions (chocolate cake roll with fruit and fresh cream, fruit trifle, cheesecake) and asked, “Why do you keep trying to put fruit in my dessert?”  Banzai Birthday Treats: Twix Brownies

I know he’s normally a chocolate guy, but hey- I was just trying to be supportive of his healthy eating of late. Obviously that wasn’t appreciated, and to be honest, I’d forgotten the rule that desserts on one’s birthday contain no calories.

Since Renshi couldn’t think of what he wanted, he spent some time on Pinterest (not kidding here) and sent me a couple of links. One was for these Twix Brownies from Jasey’s Crazy Daisy, which had been on my radar for a few weeks, and I was happy to have an excuse to make them. (Like I need an excuse to make something with chocolate and caramel in it, right? ) Click for recipe.

Banzai Birthday Treats: Renshi's Twix Brownies

Karate Chips guards Renshi’s Twix Brownies from all the hungry ninjas!

Anyhoo — these brownies are a 4-layer delight! Crunchy shortbread crust, fudgy brownie, sweet caramel, and a final layer of chocolate ganache sweetness. Oh yummy!

Easy to make? Well, yeah…sorta. There is nothing complicated about any of the layers, but there are four of them. Fast to make? No. You have to plan ahead with these because of the cooling time between a couple of the layers. Just something to keep in mind. But worth the time these take? Absolutely!

They’re delicious just the way they are (I actually followed the recipe – no tweaks!), but can’t help wondering what they’d be like with the addition of nuts. But then they wouldn’t be a Twix Brownie anymore because the nuts would turn them into Turtle Brownies. Not that I have a problem with that, because I think that’s one of the best flavor combos around. Hmm…I might give that a try next time.

If you like your desserts rich, rich, rich — this might become one of your favorite recipes! It’s one of the few times I don’t remember anyone going back for seconds. Which is good (or bad) for Renshi and his family, because our rule is the birthday ninja is responsible for consuming the leftovers – either by sharing with family or co-workers. I don’t care who eats them, as long as they don’t go home with me, the baker who has no willpower. OK, truth be told, I did take one home to eat later, for “testing” purposes of course, and it was still good 2 days later. And now it’s gone and I wish I had a couple more…

Banzai to Alex! We celebrated Alex’s birthday with these cinnamony Snickerdoodle Bars.

Banzai Birthday: Snickerdoodle Bars

Alex showing respect for Sensei (me!) who made his Banzai Birthday Treats! 😉

They have the flavors of a snickerdoodle cookie without all the effort and patience required to roll the dough into balls and then dip them in cinnamon sugar. (Have I ever mentioned I’m not the most patient person?) Once the bars are baked a simple sugar glaze tops them off.

This is one of the few recipes where I could just eat the batter off a spoon! I don’t say that often because I don’t like batter or raw dough, but there’s just something about these that I find irresistible! If you’re a cinnamon and vanilla fan, you need to try these! Click for recipe.

I found this recipe at Grin and Bake It awhile back and made a pan for The Pretty One to take back to school. He had to take them – – if I had kept them for myself, I would have eaten them all within a day! The Pretty One is a veteran snickerdoodle taster and raved about these, so I knew they were good. I even forgot to put on the glaze and neither of us missed it!

When I asked Alex what he wanted for treats, he told me he prefers vanilla over chocolate “if it comes to a cake-like creation” but didn’t specify anything other than that. Since these were so good the first time, I thought they’d be something the Karate Club would enjoy.

Snickerdoodle BarsThere’s not much to this recipe, and maybe that’s the key to it. The vanilla batter layered with the cinnamon sugar filling really work together for an enjoyable treat.

The most wonderful aroma will fill your kitchen when you bake these!

 

 

Snickerdoodle Bars

From Grin and Bake It

 

Stuff you need:

2 1/3 cups flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 eggs

1 teaspoon vanilla

Cinnamon-sugar filling:

1 tablespoon granulated sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla
Now what?
Heat oven to 350. Spray or grease the bottom only of a 9×13-inch pan with cooking spray.

Combine flour, baking powder, and salt in a small bowl and set aside.

Combine sugar and cinnamon for cinnamon-sugar filling in a small bowl and set aside.

With an electric mixer, beat butter on high speed until creamy. Beat in sugars.

Gradually beat in eggs and vanilla until combined. Add dry ingredients and beat on low speed until combined. [Batter will be very thick and sticky.]

Spoon half the batter into the pan and spread evenly. Sprinkle with cinnamon-sugar filling evenly over batter. Dollop teaspoons of remaining batter evenly over cinnamon-sugar filling. [You won’t be able to spread it!] Gaps are okay. The filling can peek through.

Bake 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool completely, about 1 hour.

In a small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars.

Happy Birthday to us!

Chocolate Banana Cupcake with PB Chocolate Cream FrostingYesterday at Colahan’s Martial Arts we celebrated two birthdays – John’s and mine. It was an extra-special celebration because Susana brought her ukulele and accompanied the infamous Colahan’s Martial Arts Choir for the birthday song. I loved it!!

I baked for John and Susana baked for me, and without coordinating desserts, we both made a variation of chocolate cupcakes with peanut butter frosting. As the saying goes, Great minds think alike! We had Chocolate Banana Cupcakes with Peanut Butter Cream Frosting for John, and Chocolate Peanut Butter Cupcakes with peanut butter cups and Peanut Butter Frosting for me!!

We had lots and lots of cupcakes – and they were DELISH! Even with one of the guys eating FIVE cupcakes (an impressive feat!) and most everyone else eating two, we still had plenty of leftovers. So many, in fact, that the birthday boy was sent home with quite a few, and the rest were left on my desk for my co-workers. Neither Susana nor I trusted ourselves with a tray of cupcakes within easy reach; we know better…

Chocolate Banana Peanut Butter Cupcakes

Chocolate Banana Cupcakes (front) and Chocolate PB Cupcakes!

I don’t know exactly how Susana made hers, but I can give you the idea. Chocolate cupcakes had a small peanut butter cup dropped into the batter before baking. Then they were topped with peanut butter frosting and chopped peanut butter cups. Yum!!

I made Chocolate Banana Cupcakes from Chocolate from The Cake Mix Doctor… I’d never made cupcakes with chocolate and banana in them, and was curious to find out how strong the banana presence would be. I used very dark bananas that I had tossed in the freezer – those that had hit the point of bad for eating but good for baking. I was pleased with the texture and the subtle banana flavor of the cupcake, and waited to choose a frosting flavor after I tasted them. Click for recipe.

I considered making a marshmallow-based frosting, but opted for the lazy way because it was getting late. I wish I could tell you what I put in the frosting, but I really don’t know! I had a container of chocolate cream cheese frosting in the freezer from a recent cake, so I whipped it up with a can of cream cheese frosting and some peanut butter. The result was a creamy chocolate peanut butter frosting that worked nicely with the cupcakes! Banzai Birthday Treats!

Today, I wish I had a couple of those cupcakes. But then again, I’m really glad I worked at home today so I couldn’t get to them. The temptation would just be too much!

Chocolate Madness! That’s the name of the Pinterest board I share with TL. She started it and invited me to participate, and with a name like Chocolate Madness! I had to play along. TL finds most of the desserts on our board and it’s difficult to decide which one to make. I hope to make them all, so let’s get started!

I met TL freshman year at Drake University. We were neighbors on Hooker Heights, one of the women’s floors, and roomies later on. I remember more than once sharing a dessert with the Hooker Heights girls. We’d put the treat in the middle of the group and everyone would dig in with their spoon or fork — no bowls needed, thank you very much! Unfortunately, TL lives in Albuquerque and I live in KC, so it’s tough to share treats these days. Regardless, I’m going to blog my way through our shared board. I’ll take responsibility for tasting the goodies for both of us; she’ll have to enjoy them vicariously, the poor dear!

TL’s twice posted a picture of Knock You Naked Brownies, so I was getting the idea that she thought they sounded good. Knock You REALLY Naked BrowniesThe second time she posted it was the magic time for me. I was looking for a gooey, peanut buttery, chocolate dessert for our Karate Club and this looked a good candidate.

Even though we don’t have any May Banzai Birthdays to celebrate, one of the other students and I decided we needed treats anyway, and we were due for something chocolate! The only thing it was missing was peanut butter. Well, as it turned out, I found a version that used a peanut butter caramel, so I was able to include that yumminess and dubbed them Knock you REALLY Naked Brownies!

Boy, are these good!! They may be one of the most delicious brownies I’ve ever baked!! I don’t know what else you’d need in a gooey, chocolate recipe – chocolate, pecans, chocolate chips, peanut butter and caramel. My, my, MY!! It took all my willpower not to eat the entire pan myself, although I thought about it.

Other than the addition of peanut butter to the caramel, the only other tweak I made to the recipe was to use a 9 x 13″ pan instead of the square used in the recipe. The recipe mentioned it had been cut down from a 9 x 13″, and I needed a full pan of brownies to feed a bunch of hungry karate students. It worked! The brownies baked up perfectly and had enough crust, both bottom and top. Click for recipe.

Don’t be scared off by having to unwrap and melt down the caramels and create layers. It’s easier than it looks, and the reward is definitely worth the effort! If you need some help eating them so you don’t eat the entire pan, give me a call. I’ll make the sacrifice and help you out. That’s what friends are for, right?

We recently celebrated Sensei Phil’s birthday at Karate Club. You’d think with all the celebrating we do, we’d each weigh 800 pounds. But Renshi’s workouts burn 600-1000 calories in the 60-90 minutes we’re on the mat, so we don’t worry about it too much.

Phil asked for “Something fruity…but not fruitcake.”  Well, lucky me – that meant I got to choose something! I love it when that happens! Maple Apple Strudel Bars

I started digging through my recipes and various blogs and found several fruit-based recipes that I’d like to try. But I only needed one, and this is what I settled on.

Taking new recipes for celebrations sometimes makes me nervous. Not only do I not know if the recipe even turned out properly, but I also don’t know if the dessert is going to be any good! And if it isn’t, I’m afraid the celebration will be ruined. Luckily, that hasn’t been a problem so far, knock on wood.

These bars have a somewhat delicate crust that is more like a pie/short pastry crust instead of a cake. You can use any type of apple you like, mix up a variety, and even use pears if you like them. As with most fruit desserts, you can add nuts or leave them out. Click for recipe.

When it came time for the glaze, the recipe called for a basic powdered sugar glaze made with vanilla and milk. When I went to get vanilla from the pantry I noticed my  maple flavoring and thought that would be a good touch for the topping. I was right – the maple glaze was the right touch for the apples.

Colahan Martial Arts Choir Serenading Sensei PhilThe dessert was a hit! I loved it because it reminded me of the pastries we used to get in Chicago when I was growing up. It’s sweet enough without being overly sweet. I’m sure I’ll make this again, and I’m sure – as always – I’ll tweak the recipe. In fact, I wish I had some apples here now, so I could make another pan of those delicious treats!

Susana said I could make whatever I wanted for her Banzai Birthday treats. The desserts chosen most frequently for Karate Club contain chocolate and peanut butter. Don’t get me wrong – I LOVE chocolate and peanut butter! But not everyone loves chocolate, and I was in the mood for something different. And since it was spring, something lighter sounded good.

Key Lime Cake

Banzai Birthday Treats for Susana

I looked through several recipes before settling on this one. The tartness, the creaminess, the general deliciousness appealed to me. It would be a refreshing dessert after a tough workout. And key lime is sassy, just like Susana — in a good way, of course!  😉

This is a key lime cake topped with a silky key lime cream. Click for recipe. In my opinion, the topping is definitely the best part! I could have skipped the cake and eaten just that!! In fact, one of these days I might.

The original recipe makes a 4-layer torte, but I knew that would be a travel disaster. Ditto for cupcakes, so I made it in a 9 x 13 pan. I mixed up the topping at home, but waited until I got to work to put it on the cake. Whipped cream would be tasty on this and would closely mirror authentic key lime pie, but it’s not necessary. This needs to be refrigerated, so keep that in mind when you make it.

Key Lime Cake - Banzai!

Happy Birthday, Susana!

I was really excited when Susana walked into class and I noticed what she was wearing. She was color-coordinated with her cake! White gi, green belt. White cake, green lime zest. Leave it to Susana to match her dessert, even without knowing what it was!  🙂

This is an easy, refreshing and very delicious cake that’s perfect for spring and summer! I also think the ingredients would make a delish trifle – layers of key lime cake, key lime cream, fresh strawberries and whipped cream. Yep, might have to give that one a try. Not only would it taste good, but the presentation would be spectacular and worthy of a celebration!

Banzai to Susana – and thanks for letting me choose your birthday treats!

 

Key Lime Cream CakeKey Lime Cream Cake

Adapted from Pillsbury Best of the Bake-Off Cookbook, 1996

Stuff you need:

CAKE

1 (1 lb. 2.25 oz.) box pudding-included butter recipe cake mix

3 Tablespoons key lime juice plus water to equal 1 cup [Buy key lime juice in the juice section or squeeze fresh key limes.]

1 Tablespoon lime zest [You can use dried lemon zest, but rub between hands when adding to mixture to release oils.]

1/2 cup butter or margarine, softened

3 eggs

KEY LIME CREAM

1 (14-oz) can sweetened condensed milk (NOT evaporated milk)

1/2 cup key lime juice

1 1/2 cups whipping cream

GARNISH

Additional whipped cream if desired

Lime slices or Key Lime Zest

Now what?

Heat oven to 350F. Grease and flour 9×13 pan.

In large bowl, combine all cake ingredients at low speed until moistened; scrape down bowl and beat 2 minutes at high speed.

Pour batter in greased and floured pan.

Bake at 350 for 30-40 minutes, or until toothpick inserted in center comes out clean.

Cool completely.

For topping, in small bowl, combine sweetened condensed milk and 1/2 cup key lime juice; mix well and set aside while whipping cream.

In large bowl, beat whipping cream until stiff peaks form.

Fold condensed milk mixture into remaining whipped cream just until blended.

Spread key lime cream over cooled cake. Sprinkle lime zest over top, if using.

Refrigerate 2-3 hours before serving. Store in refrigerator.

Look what I’ve got!!!

Our karate club celebrates birthdays with awful singing and low-calorie (haha!) treats. When it’s my birthday, one of the guys makes my treats, which is fun for me. I’m all about the chocolate, and luckily that’s what they make. One year Will made French Silk pies, and one time Sean made Oreo Truffles for my birthday. I’d seen a post from Sean over the weekend that he and his daughter were making truffles, but had no idea they were for me! When I asked for the recipe, Sean also sent along a recipe for a chocolate mint version and these Nutter Butter Truffles. Click for recipe.

I love these!

I was amazed to find there were so few ingredients in them! How could that be? Surely something that tastes so good must have a long list of ingredients. The secret? Starting with Nutter Butter cookies.

Peterbilt anticipating the singing…

Last week we celebrated Peterbilt’s birthday after our karate workout. Peterbilt’s choice was these peanut butter treats. As much as I hate dipping things in chocolate, these are SO worth it! It’s been awhile since I made them, and  I forgot how much I like them. The creamy peanut butter filling is SO good! Sean said he’s even used the peanut butter mixture as cake filling or topping, which is something I will keep in mind.

I made these in the food processor. Actually, I think I killed my food processor with these, but that was only because it’s time for a new one. I’ve done these a couple of other times in my food processor without trouble, so don’t let that scare you off. In retrospect, I can’t remember when I bought it, so that tells me it was a long time ago. Now I’m in the market for a new one, so any future batches will be on hold until then.

Check out this simple, but delish recipe and see what you think!