Chocolate Chip Cookie Dough Pudding

There will be lots of cookies dough recipes hitting the web this week as Quirk books publishes Lindsay Landis's new cookbook, The Cookie Dough Lover's Cookbook. 

 We loved this easy to read, spiral bound book that lays flat when open. It is full of photos and quick tips for making the recipes a success. She starts with a simple basic recipe for each treat, but then gives you several ideas to take it up a notch. We really loved the recipes where she suggested adding peanut butter because around here, we believe peanut butter goes with anything, especially cookie dough. This book covers everything from Candy, Cookies, and Brownies, to Cakes, Custards and Pie. There is also a section for Indulgent Breakfast- who could resist  cookie dough in their breakfast? There really is something for everyone in here. 

 Our first recipe was the eggless chocolate chip cookie dough which is the base for many of the recipes, including the Chocolate Chip Cookie Dough truffles (above). While these truffles had great texture, they were a little light on flavor, so on the next attempt we used dark brown sugar and this really boosted the cookie dough flavor. This was delicious stirred into vanilla ice cream.

 Next we made the Chocolate Chip Cookie Dough pudding. It was silky, creamy and cool, full of brown sugar flavor and mini chips sprinkled throughout for a nice bite of chocolate. Cookie dough has long been a favorite in our kitchen ever since the kids were old enough to sneak a bite, and we can't wait to try some of the other recipes in this book over the summer. 

 Chocolate Chip Cookie Dough Pudding
 Cookie Dough Lover's Cookbook.

 3/4 cup light brown sugar divided*
 1/8 teaspoon salt
 3 tablespoons cornstarch 
2 cups whole milk
 1/2 cup heavy cream 
1 teaspoon vanilla extract
 2 tablespoons unsalted butter 
1/4 cup mini semisweet chocolate chips
 * I used dark brown sugar 

In a saucepan, whisk together 1/2 cup of the brown sugar, salt and cornstarch until no lumps remain. Add milk and heavy cream and whisk over medium heat until mixture begins to thicken and starts to bubble, about 5 to 7 minutes. Lower heat to medium-low and continue to whisk until thick, about 5 minutes more. 
Remove from heat and stir in the remaining brown sugar, vanilla and butter until smooth.
Pour pudding into a large serving bowl or individual dishes. Cover with plastic wrap, pressing plastic onto the surface of the pudding and chill until set, 1 to 2 hours. Before serving, remove plastic wrap and sprinkle pudding with 
chocolate chips. 

 This fun little book will be released June 5 and is available for pre-order at Amazon.com

link:  Foodie Friday

Pink Fluff

The mandatory ingredients for the May Improv Challenge were strawberries and cream. Although there are countless tasty things you can do with those ingredients, Mini Me knew right away what we should make- Pink Fluff. This dessert is as simple to make as the name itself. Sweet, ripe berries are mixed with freshly whipped cream and topped with a brown sugar crumble, and the whole thing is put in the freezer so it can become a cold, semi-solid delicious summer dessert. Mini Me's birthday is smack in the middle of summer and she has chosen this many times over a traditional cake. It works for me because I don't have to spend hours with the oven on, and it can all be made a day or two ahead, so we can do lots of fun things on her actual birthday. This is recipe it not exactly new (it is from one of my mom's very old sorority cookbooks) but I have updated it to fit this decade- no more dream whip here! 

You can substitute any frozen fruit for the strawberries- peaches, raspberries, blueberries, blackberries all work well, as does any combination of fruits. We like to use whatever fresh fruit is in season and just cut it into 1-2 inch pieces and freeze on a rimmed cookie sheet until frozen solid before using.

Pink Fluff

1 1/4 cup flour

1/3 cup brown sugar

1/2 cup butter, melted

1/4 cup chopped nuts -optional

2 egg whites

1 cup sugar- a
1 10oz package frozen strawberries (or fresh strawberries, cut into chunks and frozen)

1 cup heavy cream

2 tablespoons lemon juice

Combine the flour, brown sugar, and nuts, if using. Mix in the melted butter and crumble on a rimmed cookie sheet. Bake in a 350 oven for 10 to 15 minutes, until golden brown. Remove from oven and cool. Reserve about 1/3 cup for topping. Sprinkle the remaining crumbs in the bottom of a 9x13 pan.

In the bowl of a stand mixer beat the egg whites, sugar, lemon juice, and frozen strawberries until light and fluffy, about 15-20 minutes. Stop the mixer and scrape down the sides of the bowl once or twice to make sure there are no big chunks of fruit.

In a separate bowl beat the heavy cream until about double in volume and slightly stiff.

Fold the cream into the berry mixture. Pour into the prepared pan, sprinkle with reserved crumbs and freeze until frozen, about 6 hours. Cut in serving size pieces and garnish with fresh strawberries.
printable recipe

You can easily make this in individual serving dishes if you have room in your freezer.

For more about the Improv challenge visit Kristen at the Harried Antics of a Frugal Homemaker

link:Foodie Friday

Soft Sugar Cookies

 I generally try not to bake just to eat. I try have a purpose and place to send most of the treats- cupcakes for someone's birthday, muffins for the church office, donations to bake sales, cookies for parties and holidays...Soft frosted sugar cookies have been on my "to bake" list for quite some time, but I until recently I didn't have an occasion to make them.
As with most things I put on my list, once I finally make them I wonder why I didn't make them sooner. These cookies are no exception. They were a delicious way to end a lunch date with friends, tender and soft with a delicate vanilla flavor and just the right amount of sweet, spring colored frosting. 

Soft Sugar Cookies

adapted from allrecipes.

2/3 cup shortening
2/3 cup room temp butter 

1 1/2 cups sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
3 1/3 cups AP flour

Preheat to 350°

Cream butter, shortening and sugar together until light and fluffy.
On medium speed add the eggs and vanilla until mixed well.
Over low speed add baking powder, salt and flour and mix until it comes together.

Chill dough for an hour.
Scoop or Roll into "walnut sized" balls, placing about 2 inches apart on parchment lined baking sheet.
Bake 8 - 10 minutes until edges are golden. Do not overbake.
When cookies are done let them cool on baking sheet for 2-3 minutes and remove to a wire cooling rack.

Frost when cool.

American Butter Cream Frosting

1 cup softened butter
2 teaspoons vanilla
1/4 cup milk
pinch of salt
4 cups of sifted powdered sugar
Color as desired

1. Cream the butter and slowly add powdered sugar and beat until fairly well incorporated, mixture will be crumbly.
2.Add salt, milk and vanilla beat at medium-low speed until combined and then up your speed to med-high and beat until light and fluffy.

 printable recipe

Link: Foodie Friday

Peanut Butter and Jelly Macarons

This month's Improv Challenge ingredients, peanut butter and jelly, couldn't be a better fit for me. I remember as a child if my mother put anything in my lunch besides PB&J I would just return home with it. I'm not sure if it was the peanut butter or the homemade jelly that was the star of my lunch, but I guess you just can't separate them. I'm glad that all my kids love peanut butter and jelly, and it is a serious grocery emergency if we happen to run out of either ingredient. While the sandwich is a lunch box staple, the combination of creamy peanut butter and sweet jelly is delicious in other ways as well. For this challenge I made peanut macarons with a white chocolate and strawberry jam buttercream filling.

I started with my usual macaron recipe, substituting finely ground peanuts for part of the ground almonds and came up with a nice peanut flavored cookie that still had the characteristics of a regular macaron. I knew I didn't want to fill them with plain jam, or a plain buttercream, so I put the two together to get a smooth creamy frosting with sweet strawberry flavor. As much as our family loves PB&J, we all thought it was pretty awesome to be able to make the cookie version of our favorite sandwich and have little bites of PB&J available in the cookie jar all week long. 

 

Peanut Butter Macarons

2 egg whites (100 grams)

1/2 cup ground almonds

1/4 cup ground peanuts

1 1/4 cups powdered sugar

1/3 cup granulated sugar

1. Process the nuts with the powdered sugar in the food processor to combine. 

2. Beat egg white until soft peaks form. Gradually beat in the granulated sugar. Continue beating until you have firm glossy meringue.

3. Add the nut mixture in two additions. Sprinkle 1/2 of the nuts over the egg whites and fold in. Repeat with the remaining nuts. Be careful not to over mix. You will know that batter is ready if a ribbon of batter dropped from a spoon on top of the batter in the bowl disappears in 30 seconds.

4. Line cookie sheet with parchment or silpat.

5. Spoon the batter into a pastry bag fitted with a 1/2 inch tip. Pipe batter on your prepared pan in one inch dots, they will spread to about 1 1/2 inch diameter dots. Let sit at room temperature for 30 minutes to develop a crust  before baking

6. Bake in a 280 degree oven for 15-20 minutes until cookies just start to color. Cool on parchment paper.  Store in an air tight container.

White Chocolate Strawberry Jam Butter Cream

1/2 cup room temperature unsalted butter

3 ounces white chocolate, melted and cooled to room temperature

3/4 cup powdered sugar

2 tablespoons strawberry jam

Pinch of salt

Whip the butter and salt until fluffy. Gradually add the powdered sugar followed by the white chocolate, beating to incorporate. Add the strawberry jam and continue beating until light and fluffy. Fill each cookie with the butter-cream and refrigerate for 24 hours to allow flavors to mellow.

Printable recipe

If you interested in joining the Improv challenge visit Kristen at the Frugal Antics of a Harried Homemaker.

Link: Foodie Friday

Apricot Oatmeal Scones

  

When Mimi Jr. first told me how much she loved this recipe, I have to admit, I was a little skeptical, especially since the recipe called for rolled oats. When I think scones, I think light and delicate, and in my mind, oatmeal just doesn't fit into that equation. Since Mimi Jr. loved these so much, I decided to try them for myself. And I'm glad I did. They turned out with the perfect balance of delicate flaky layers and toasty oat flavor, with a texture just hearty enough to satisfy, without being dense or heavy. 

Scones are a great breakfast treat because they can be shaped and frozen, then baked straight from the freezer either for a quick, warm breakfast, or to feed a crowd with minimal effort (for these scones, just increase the baking time to 25-30 min). While we do love our traditional orange zest scones, these are quickly becoming another family favorite, and we all like to know that there is a bag of ready to bake scones in the freezer whenever the craving strikes.

Apricot Oatmeal Scones

adapted from The America's Test Kitchen Family Cookbook

1 1/2 cups old fashion rolled oats

1/4 cup milk

1/4 cup heavy cream (you can use 1/2 cup 1/2 & 1/2 instead of the milk and cream)

1 large egg

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1 1/2 cups all purpose flour

1/3 cup sugar, plus more for sprinkling on the top of the scones

2 teaspoons baking powder

1/2 teaspoon salt

10 tablespoons unsalted butter (5 ounces) cut into small dice

1/2 cup chopped dried apricots.

1. Heat oven to 375 degrees F. Spread the oats out over a baking sheet and toast in the oven until lightly browned, about 8 minutes. Let cool. Measure out 2 tablespoons of the toasted oats for dusting the counter.

2. Increase the oven heat to 450 degree F. Whisk the milk, cream, egg, almond and vanilla extracts together in a large measuring cup. Reserve 1 tablespoon for brushing the tops of the scones.

3. Pulse the flour sugar, baking powder and salt in the food processor until combined. Scatter the butter evenly over the top and process until the mixture resembles coarse cornmeal, 12-14 pulses.

4.Transfer the flour mixture to a medium mixing bowl and stir in the cooled oats and the apricots. Fold in the milk mixture using a rubber spatula until large clumps form.  Gently knead the mixture in the bowl with your hands until the dough forms a cohesive mass.

5. Dust the counter with half of the the reserved oats. Turn the dough out onto the counter and dust the top with the remaining oats. Gently pat the dough into a 7 inch circle about 1 inch thick. Cut the dough into eight wedges and place on baking sheet lined with a slipat or parchment paper. Brush the tops with reserved milk mixture and sprinkle with sugar.

6. Bake until golden brown, 12 to 15 minutes let cool and serve.

printable recipe

Links: Foodie Friday

Chocolate Potato Cake with Espresso Mascarpone Buttercream

Time again for the Improv Challenge, hosted by Kristen at Frugal Antics of a Harried Homemaker. For March the 2 mandatory ingredients were potatoes and cheese.  I knew right away that I wanted to make a potato cake. This is not your traditional potato pancake, but a dessert cake with soft creamy mascarpone butter cream.  I knew my old Victory Garden cookbook had a Potato Cake recipe so that is where I started.

The cake itself was moist and velvety with a mild chocolate flavor. The frosting was light and delicate with a hit of espresso that didn't over power the mascarpone. All around, it was a good dessert. My biggest issues with most chocolate cakes are that they are overbaked and dry, and don't really taste like chocolate. This cake was soft and moist, but the chocolate was a little lacking. Next time I make this cake I will definitely increase the amount of chocolate in the cake itself for a moist and chocolatey cake. 

Chocolate Potato Cake

adapted from The Victory Garden by Marian Morash

4 oz unsweetened chocolate
1 tsp. vanilla
2 cups cake flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp instant espresso powder
1 cup butter
1 3/4 cups sugar
4 eggs
1 cup mashed potatoes
1 cup buttermilk.


Pre heat the oven to 350 degrees F.
Grease and flour baking pan(s). You can use a 9x13, (2) 9" cake pans, or make cupcakes.
Melt the chocolate; cool slightly. Dissolve the instant espresso powder in the vanilla and add to the chocolate. Stir together the flour, baking powder, baking soda, and salt. Cream together the butter and sugar, beat in the eggs one at a time. Add the chocolate and mashed potatoes.  Beat in the dry ingredients alternately with the buttermilk. Pour into prepared pan(s) and bake. 
9x13 pan  40 minutes
2 -9 inch round pans  25-30 minutes
cupcakes  15-18 minutes

Espresso Mascarpone Butter Cream

6 oz unsalted butter, room temperature
6 oz macarpone cheese, room temperature
2 cups powdered sugar 
1 tsp vanilla
1/2 tsp instant espresso powder
pinch salt
Milk/cream if needed
Dissolve the instant espresso powder in the vanilla. Cream together the butter and mascarpone. Add the vanilla/espresso mix to incorporate. Gradually add 2 cups powdered sugar, beat at low speed until light and fluffy.  If mixture is to stiff add a few drops of milk or cream until frosting is light and spreadable.
printable recipe

Link: Foodie Friday



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Blonde Rocky Road

Things have been a bit crazy over here at Mimi's Kitchen. Five baby chicks have moved into our house and they are a lively bunch. They keep us pretty busy, from building them a brand new home in our backyard, to holding them and getting to know their personalities so we can appropriately name them, and keeping an eye out for cats ready to pounce at any moment. We did, however, have time for some Marshmallow Madness in the midst of all the chick madness. Homemade marshmallows are nothing like the ones you buy in the grocery store. While those work just fine for campfire roasting, the made-from-scratch marshmallows that result from just a little bit of effort are in an entirely different category. We actually enjoyed popping them in our mouths plain, which is something we never do with the store bought bag. 

Marshalllow Madness, the new book by Shauna Sever, published by Quirk Books, is full of fun and tasty marshmallows and marshmallow treats. Shauna covers all the basic of marshallow making, from marshallow creme, flavored marshmallows,  and other treats with marshmallows as a component. Her recipes are well written and easy to follow, which is important when attempting something that sounds as complicated and intimidating as marshmallows (even though they are actually pretty easy!). We had success with all three of the recipes that we made, so I know we will use this book again for any marshmallow related creations. 

First, we made the marshmallow creme for our Tropical Carrot Pie. It was smooth and creamy with a delicious vanilla flavor. 

Next, we tried the classic vanilla marshmallow, but since we had never made miniture marshallows before we decide to give that a try. They couldn't have been easier, both to make and to snack on!

 Once we had those mini mallows in hand we made the Blonde Rocky Road candy featured in the book. This was spectacular. It was sweet from the butterscotch, salty and crunchy from the peanuts, and the marshmallows were soft and melt-in-your-mouth tender. It was those fresh little marshmallows that really made this candy special.We made it as written the first time, and were surprised that we liked the butterscotch flavor since it is not usually a favorite. We see all kinds of flavor combination for repeats of this recipe, and I think Mini Me would be pleasantly surprised to see a peanut butter version in her next care package. 

Blonde Rocky Road
Marshmallow Madness by Shauna Sever.

1- 12 ounce bag butterscotch chips
1/2 cup creamy peanut butter
1/2 cup unsalted butter cut into tablespoon size pieces.
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 1/2 cups homemade mini marshmallows, divided
3/4 cup salted peanuts, divided.

Line and 8x8inch (I used a 9x9inch) pan with a large sheet of aluminum foil pressing is neatly into the corners.
In a large microwave-safe bowl, combine the butterscotch chips, peanut butter and butter.  Microwave on 50% power for about 3 minutes.  Stop to stir well.  Place back in the microwave for 1 minute and 30 seconds on 50% power and stop to stir again- it should be smooth after a bit more stirring.  If not, give it a couple more 20-second bursts of high power and stir until smooth.
Stir in the vanilla and salt.  Stir in 2 cups of the marshmallows and 1/2 cup of the peanuts.  Turn the mixture into the prepared pan and smooth with a spatula. Sprinkle the remaining marshmallows and peanuts evenly over the top and press lightly into the candy with your palms.  Chill until set, about 15 minutes in the freezer or 1 hour in the refrigerator.
Remove the candy slab from the pan and cut it into 1 1/2 inch squares. Store in an airtight container in the refrigerator for up to 1 week.
Printable recipe

Classic Vanilla Marshmallows

Marshmallow Madness by Shauna Sever

4 1/2 teaspoons unflavored powdered gelatin

1/2 cup cold water.

3/4 cup sugar

1/2 cup light corn syrup, divided.

1/4 cup water

1/8 teaspoon salt.

2 teaspoons pure vanilla

1/2 cup classic coating, plus more for dusting

For regular marshmalows: Lightly coat an 8x8 baking pan with cookling spray

Whisk together the gelatin and cold water in a small bowl and let soften for 5 minutes.

Stir together the sugar, 1/4 cup of corn syrup, water and salt in a medium saucepan over high heat.  Boil, stiring occasionally, until the temperature reaches 240 degrees F.  Meanwhilw, pour remaining 1/4 cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment.  Microwave gelatin on high until completely melted, about 30 seconds.  Pour it into the mixer bowl. Set the mixer speed to low and keep it running.

When the syrup reaches 204 degrees F., slowly pour it into the mixer bowl.  Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 minutes. ** Beat on the highest setting for 1-2 minutes more and beat in the vanilla: the finished marsmallows willo be opaque white fluffy, and tripled in volume.  pour into prepared pan.

** for mini marshmallows omit the last 1-2 minutes of beating on high speed instead add the vanilla during the last minute of beating on medium high speed. Load the batter into a large pastry bag fitted with a large round pastry tip.  Pipe long lines of marshmallow in parallel rows across a bakaing sheet dusted in clasic coating. Dust more clasic coating over the marshamllows and let cure.  When set, use kitchen siccors to snip the marshmallow ropes into 1/2 inch wide bits.  Roll the mini mallows in the coating right on the baking sheet, dusting off excess. Store in air tight continer.

Classic Coating:
Sift together 1 1/2 cups confectioners' sugar and 1 cup cornstarch or potato starch.

This was a really fun book and we will be making many more of Shauna's recipes.  If you want to add this book to your cookbook shelf you can find it at Amazon.com.

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Links: Foodie Friday @Designs by Gollum

Carrot Ginger Cream Pie

It's time for the February Improv Challenge, hosted by Kristen at the Frugal Antics of a Harried Homemaker. Our must-use ingredients for February were carrots and ginger. I knew from the start that I wanted to make a dessert, but I wanted to challenge myself to create something different than carrot cake or cookies. That left me with mousse, pie, souffle, and parfait as my main options. After some thought, I came up with Carrot Ginger Cream Pie.

Light and sweet with a tropical undertone,  the carrot part is a carrot-ginger-pineapple puree with freshly made marshmallow creme and whipped cream folded in, all piled into a gingersnap crust. I used Trader Joe's triple ginger gingersnap cookies for the crust. They have a great punch of ginger flavor with ground, fresh and crystallized ginger, and are nice and cripsy so they are perfect for crusts. The crust was slightly spicy and crisp, but nicely balanced by the sweetness of the carrot-pineapple puree. The hint of ginger in the filling complemented the crust, and really pulled everything together. The whipped cream/marshmallow creme mixture was excellent all on its own, and would make a great frosting or filling for other cakes and cookies.

This was a pretty simple dessert to put together. The most challenging component was the marshmallow creme, and although you could buy some at the grocery store, I think it is worth the effort to make it at home, especially since the rest of the dessert is easy. The marshmallow creme comes from a soon to be published book, Marshmallow Madness by Shauna Sever (Quirk Books). I'll post more about this book in my next post.

Carrot Ginger Cream Pie

Carrot puree:

1 lb carrots

1 can crushed pineapple or pineapple juice

1/3 cup sugar

Crystallized ginger - I used 4 nice sized pieces, chopped.This resulted in a very mild ginger note. I will probably use a bit more next time.

Peel and cut the carrots into one inch pieces and place in a sauce pan with enough juice from the pineapple to cover the carrots. Add the sugar and crystallized ginger and bring to a boil over high heat. Reduce heat to a simmer and let the carrots cook until soft, about 20 minutes.

When carrots are soft remove them from the heat and allow to cool. Puree carrots and juice in blender until smooth and velvety, adding additional water as necessary to get an ultra smooth puree. Return puree to sauce pan and cook over medium heat, stirring constantly to evaporate the liquid. You will know that it's done when you drag a wooden spoon across the bottom of the pan and the puree doesn't flow back together.Transfer to a small bowl and refrigerate until needed. This can be made a day or two ahead of time.

Crust:

1 1/2 cups ginger snap crumbs

1/4 cup unsalted butter, melted

Preheat oven to 350 degrees F.
Combine crumbs and butter until thoroughly mixed. Reserve 1/3 cup for garnish and press the remaining crumbs into 6 individual pie dishes or one 9 inch pie dish. Place pie dish(es) on a rimmed cookie sheet. Put the reserved crumbs in an extra dish baking dish and bake along side the pie crust. Bake in a 350 degree oven for 7-10 minutes to set crust and toast remaining crumbs.

Marshmallow Creme

Marshmallow Madness by Shauna Sever

1/2 cup light corn syrup 

3/4 cup sugar

1/4 cup water

1/8 teaspoon salt

2 egg whites

1/4 teaspoon cream of tarter

1 1/2 teaspoon vanilla

1. Stir together the sugar, light corn syrup, water and salt in a small saucepan over high heat. Boil, stirring occasionally, until it reaches 204 degrees F.

2. Place egg whites and cream of tarter in the bowl of an electric mixer fitted with the whisk attachment. Start whipping the egg whites on medium speed. You want them to form soft peaks. The goal is to have the egg whites whipped and ready, waiting for your syrup to be drizzled in.  If they're whipped faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready. 

3.When the syrup has reached 240 degrees F, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple tablespoons' worth, into the egg whites to warm them. (If you add too much syrup at once, the egg whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium -high. Beat until the marshmallow creme is stiff and glossy, 7 to 9 minutes; towards the end of the beating time, beat in the vanilla. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.

Cream

1 1/2 cups whipping cream

1/3 cup sugar

1 teaspoon vanilla

In electric mixer fitted with whisk attachment combine heavy cream, sugar, and vanilla.

Start mixer at low speed and gradually increase the speed to high. Whip until cream hold medium to firm peaks.

Assembly: 

Remove the carrot puree from the refrigerator and allow to come to room temperature. Prepare and cool crust. Fold in about 2/3 of the marshmallow creme into the carrot puree until completely incorporated. Now fold in the whipped cream until no streaks of white remain. Divide among prepared crusts. Refrigerate until set, about 2 hours.

Garnish: 

2/3 cup whipping cream

2 tablespoon sugar 

1/2 teaspoon vanilla 

remaining marshmallow creme.

Reserved ginger snap crumbs

In bowl of electric mixer whip cream, vanilla, and sugar until soft peaks form. Slowly add the marshmallow creme to the whipped cream. Pipe a decorative boarder around edge(s) of pie(s) and sprinkle the reserved crumbs in the center.
printable recipe

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