Lemon Mascarpone Crepe Cake

I’ve been wanting to make this Lemon Mascarpone Crepe Cake for over a year now. Somehow it just got away from me last summer and it almost did the same this summer. I truly feel the flavors of this cake are ideal for the summer months. This isn’t my first crepe cake though, last fall I made a Chocolate-Pumpkin Crepe Cake which was quite delish.

Unfortunately this crepe cake wasn’t a hit amongst my friends who tried it. Not because of the taste but because they weren’t keen on the crepes. They agreed that the lemon curd cream filling between the crepes was good but the crepes themselves not so great. Not so much the flavor, but, the texture. Which I can completely understand. Eating a cake of crepes is nothing like eating a fluffy moist cake. I myself enjoyed it, but, I’m a texture person. In other words, I like sprinkles on my ice cream, nuts in brownies and cookies and so forth. Oh well… You can’t always bake something that everyone will rave about.

One thing I have to point out… This very apropos cake stand I used for this cake. It has a glass lemon as the stem between the base and the plate. I got it from a dear friend’s mom a few days before I made this cake and it made making this cake a little more fun!

 

Lemon Mascarpone Crepe Cake

Ingredients:

Lemon Curd*:

6 tablespoons unsalted butter, at room temperature

3/4 cups sugar

1 large egg

3 large egg yolks

3/4 cup freshly squeezed lemon juice, from 5 to 6 lemons

 

Crepes:

1 3/4 cup whole milk

4 large eggs

1/2 stick unsalted butter, melted and cooled

1 cup flour

6 tablespoons finely ground cornmeal

1 teaspoon sugar

1/2 teaspoon salt

An additional 3 tablespoons of butter to cook the Crepes

 

Assembly:

2 1/2 cups heavy cream

6 tablespoons confectioners’ sugar

5 ounces mascarpone cheese

1 teaspoon pure vanilla extract

Crushed amaretti cookies, for garnish (optional)**

 

*If you opt to use store bought lemon curd, you will need 1 cup.

**I used Stella D’oro Breakfast Treats

 

Directions:

Lemon Curd: Beat together the butter and sugar on medium-high speed until light and fluffy. Reduce the speed to low and add the whole egg. Once well combined, gradually add in the egg yolks, then the lemon juice. The mixture may appear curdles. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon, about 5 to 6 minutes. Transfer to a bowl and place a piece of plastic wrap directly on the surface and refrigerate until cool. You can keep the lemon curd in the refrigerator up to 1 week.

Crepes: Combine all of the ingredients in a blender and puree until smooth, about 1 minute. Transfer to a bowl, cover and refrigerate for at least 2 hours and up to overnight. Once the batter is cold, stir it the batter until smooth again. Melt 1/2 teaspoon butter in a 10-inch skillet over medium heat. Pour about 1 ounce of batter on the skillet and tilt it to even distribute the batter. Cook until the edges on the crepe turn golden and then carefully flip and cook until just set. Transfer to a paper towel lined plate. Melt another 1/2 teaspoon of butter and continue cooking the crepes in the same manner. Mix the batter between each crepe. Stack the crepes on top of one another and let cool for 30 minutes. You will have between 16-20 crepes.

Assembly: Beat 1 1/4 cups heavy cream with 3 tablespoons of confectioners’ sugar until soft peaks form. Fold a third of the whipped cream into the lemon curd with a rubber spatula until combined. Then fold the cream-curd mixture into the remaining whipped cream until completely combined.

Place 1 crepe on the center of a cake stand and spread 3 tablespoons of the curd mixture evenly over the crepe. Repeat layering with remaining crepes and curd mixture, ending with a crepe.

Whisk together the remaining cream and confectioners’ sugar with the mascarpone and vanilla extract until soft peaks form. Spread the mascarpone cream on the top and the sides of the cake. Refrigerate until set, about 2 hours. Let stand at room temperature for 30 minutes and garnish with crushed cookies before serving.

Recipe from Martha Stewart

Lemon Blueberry Snack Cakes

I don’t have enough space in my kitchen to store all of my baking supplies so I keep them nicely organized on a shelving until in my basement. Not long ago while grabbing my Bundt pan to make a pound cake I thought it was about time I use my snack cake pans again. I’ve only used them once to make these Chocolate Snack Cakes. So, the wheels started turning to come up with a flavor. Initially I was thinking of making a Raspberry Cake with a Lime Curd Filling, then, it became a Raspberry Cake with a Lemon Curd Filling, next, a Lemon Raspberry Cake with a Pastry Cream filling, but, since blueberries were on sale the week I decided to make them it ended up being a Lemon Blueberry Snack Cake. Maybe another day will try out one of those other flavors. Oh, and in case you are wondering what a snack cake pan is, it’s essentially a pan that will make cakes that look like Twinkies. I have this one from Fat Daddio, which I believe isn’t available anymore, but, Wilton makes a similar one.

I tweaked the recipe that I used to make this Lemon Cake a few years back and then gently folded in blueberries that I dredged in flour (a little trick to ensure the blueberries won’t sink to the bottom of the batter while baking). I then divvied the batter among my snack cake pans and baked them in the oven. If you don’t have snack cake pans, you can use the batter to make cupcakes. They are delicious on their own, but, it you opt to make the cupcakes top them with cream cheese frosting and decorate with lemon zest and a few more blueberries for a little extra wow.

 

Lemon Blueberry Snack Cakes

Ingredients:

1 stick unsalted butter, at room temperature

1 1/2 cups flour

1/2 tablespoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

2 large eggs, at room temperature

5 oz. buttermilk*

3/4 teaspoons pure vanilla extract

Zest of 1 lemon

1/2 cup blueberries, dredged in flour

 

*I made my own buttermilk by stirring together 4 1/2 teaspoons of white vinegar and 1 cup whole milk and let it sit for 10-15 minutes until it curdled. You can refrigerate the leftovers.

 

Directions:

Preheat the oven to 350 F. Spray a snack cake pan with baking spray. If making cupcakes, line a cupcake tin with liners.

Sift together the dry ingredients (flour, baking powder, baking soda & salt) and set aside.

In a large bowl beat the butter and sugar on medium speed until light & fluffy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition.

Add the flour mixture in 3 batches, alternating with the buttermilk and beat until just combined. Add in the lemon zest and vanilla extract.

Fold in the blueberries and pour batter into the pan. For the snack cake pan use about 3 tablespoons of batter per cavity, for cupcakes 1/4 cup of batter.

Bake for 18 – 20 minutes, or until a cake tester inserted in the middle comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Homemade No Churn Coffee-Caramel Ice Cream

It’s the first day of summer and while the day started off rainy the sun has finally made an appearance. Are you ready and excited for the summer? I’ve been doing a good amount of yard work to get my yard ready. It seems like wherever I look there is a weed to pull or a tree/bush to trim back, it just never ends. Summer is synonymous with one of my favorite treats… Ice Cream. Granted, I can eat ice cream in the winter, but, the warmer days are definitely prime time for an ice cream treat. I was racking my brain to think of an ice cream flavor to make but I was coming up empty. I think I have too many things running around in my mind and a slew of mental to-do lists to focus on one thing. And then, just in time, the current issue of Food Network magazine showed up in my mailbox and wouldn’t ya’ know they had 3 recipes for no-churn ice cream. Granted, I do have an ice cream maker, but, the simpler the better sometimes (usually all the time to be honest.) I settled on trying the No Churn Coffee-Caramel Ice Cream. A little disclaimer, the original recipe included toffee chips with I decided to omit.

The prep time for making this ice cream took me less than 10 minutes. In a large bowl I whisked together condensed milk, espresso powder (I used Café Bustelo Espresso Instant Coffee), heavy cream and salt until it was smooth. You will have speckles from the espresso powder, don’t worry, once you incorporate the whipped heavy cream the speckles will go away. Speaking of the whipped heavy cream, in another large bowl beat heavy cream on medium-high speed until stiff peaks form. Fold half of the whipped cream into the condensed milk mixture until fully combined and then fold in the remaining whipped cream until completely incorporated. I tasted the mixture at this point and it tasted like my favorite coffee flavored ice cream…. YUM! I would have been happy to just put this in the freezer, but, I decided to follow the recipe and added in dulce de leche (a milk-based caramel) and then swirled it in the mixture. I transferred the mixture to a 9×5 metal loaf and dotted the top of the mixture with more dulce de leche. I covered the pan with plastic wrap and then placed it in the freezer.

The next day I enjoyed a scoop or two and it was delish! The coffee and dulce de leche flavor go together so well. I’ll definitely be making this again a few more times during the summer (and winter.)

Looking for more ice cream flavors to try… Check out some of my previous ice cream posts:

Malted S’mores Ice Cream

Blueberry Vanilla Ice Cream

Pumpkin Ice Cream

Lavender Vanilla Ice Cream

 

No Churn Coffee-Caramel Ice Cream

Ingredients:

3 / 4 cup sweetened condensed milk

2 tablespoons instant espresso powder

1 1 / 2 cups plus 1 tablespoon heavy cream

Pinch of salt

1 / 3 cup dulce de leche

 

Directions:

In a large bowl whisk together the condensed milk, espresso powder, 1 tablespoon heavy cream and salt.

In a separate large bowl beat the remaining heavy cream with a mixer on medium-high speed until stiff peaks form. Using a rubber spatula fold half of the mixture into the condensed milk mixture until combined and then fold in the remaining heavy cream until completely incorporated and no white streaks remain. The color will look like coffee with milk added in.

Dot the mixture with the dulce de leche and using the rubber spatula swirl the dulce de leche into the mixture. Transfer to a 9×5 metal loaf pan and then top with more dulce de leche. Cover with plastic wrap and freeze for at least 6 hours or overnight.

Recipe from Food Network

Strawberry Rhubarb Crumble

Crumbles are great for the warmer months. They can be made with pretty much any fruit, are super simple and pair well with a scoop of vanilla ice cream on top. Summer is an ideal time for cherry pie, blueberry pie and strawberry rhubarb pie… How about making one of those into a crumble? Today, I am bringing you just that… A Strawberry Rhubarb Crumble.

A little backstory on Rhubarb… You may think that rhubarb is related to celery because it pretty much just looks like red celery and that it is a fruit because it’s primarily used in dessert, but, both accounts are wrong. Rhubarb and celery while they may look alike are not part of the same family, and based on the theory that fruits have seeds, rhubarb is not a fruit. Rhubarb is used in baking because its tart flavor will not become overly sweet when added with sugar and other sweeteners. To me rhubarb tastes like an unripen apple. If you’re keen on tart flavors then raw rhubarb may be perfect for you, but, avoid eating its leaves as they contain high levels of oxalic acid which can cause kidney damage, granted, you would have to eat a pretty hefty amount, but even a small amount can make you sick so why take the chance. Anyhoo, back to the crumble.

I began by making the topping… I mixed flour, baking powder, granulated sugar, light brown sugar and lemon zest in a bowl. I then added in melted butter and stirred all of the ingredients together until it formed into clumps and then refrigerated it for 10 minutes.

In another bowl I made the filling by tossing together chopped rhubarb, quartered strawberries, lemon juice, granulated sugar, salt and to thicken the filling, cornstarch. I transferred this to a 9-inch deep dish pie plate and let it sit for 10 minutes.

Once everything had sat for its designated time I covered the fruit with the crumb topping…

And baked it in a 375 preheated oven for about 45 minutes. Until the filling was bubbly.

I let the crumble rest for a bit and then enjoyed some with what else, a scoop of vanilla ice cream.

If you’re looking for some more easy summer cakes to make check out the Dump Cakes I posted about a few years ago or the Apple Streusel Dump Cake I made for Thanksgiving last year.

And, if you happen to buy too much rhubarb and need another recipe to try out, check out these Rhubarb Cupcakes.

Strawberry Rhubarb Crumble

Ingredients:

For the Topping:

1 1/3 cups flour

1 teaspoon baking powder

3 tablespoons granulated sugar

3 tablespoons light brown sugar

Grated zest of 1 lemon

10 tablespoons unsalted butter, melted

For the Filling:

1 1/2 cups 1-inch pieced chopped rhubarb (about 3 stalks)

1 quart strawberries hulled and quartered (about 4 cups)

Juice of lemon

1/2 cup granulated sugar

3 tablespoons cornstarch

Pinch of salt

Vanilla ice cream for serving

Directions:

Preheat the oven to 375 F.

Make the topping: In a medium bowl combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir the mixture until it forms small and large clumps. Refrigerate for 10 minutes.

Make the filling: In a large bowl combine the rhubarb, strawberries, lemon juice, sugar, salt and cornstarch. Let rest for 10 minutes and then transfer to a 9-inch deep dish pie plate or a 9-inch square baking dish.

Top the filling evenly with the topping mixture and place the dish on a foil lined baking sheet. Bake until the topping is golden brown and the filling is bubbling, about 40 to 50 minutes.

Let the crumble rest for at least 15 minutes before enjoying.

Serve warm and store leftovers in the refrigerator.

Recipe from Food Network

Blackberry Mille-Feuille

So, you may be wondering what exactly a Mille-Feuille is? I know I was wondering that when a friend tagged me in an Instagram post for Ree Drummond’s Marvelous Mille-Feuille. Translated from French it means one thousand sheets, layer, or leaves. Still wondering? Well, it’s a dessert consisting of layers of puff pastry and cream… Think a Napoleon. For this version though I added in some blackberries along with a custard made with mascarpone cheese… YUM! A slight variation from Ree Drummond’s as she used raspberries. Why did I use blackberries? Well, it was because the recipe called for raspberry liqueur and since I still had some blackberry liqueur from last year’s White Chocolate Blackberry Tiramisu I decided to swap out the berries.

I began by thawing a frozen sheet of puff pastry according to the package directions – I used Pepperidge Farm’s Frozen Puff Pastry. Once it was defrosted I rolled it into a 12 x 15 inch rectangle and then cut it into three 12 x 5 inch rectangles. I placed the three pieces on a parchment lined baking sheet and pricked it with a work and then placed it in the refrigerator for 20 minutes (alternatively you could place it in the freezer for 10 minutes.

While the puff pastry was in the fridge I preheated the oven to 425 F. Once the puff pastry was perfectly chilled, I sprinkled each rectangle with confectioners’ sugar…

And baked it in the oven from about 15 minutes. Until the puff pastry was a golden brown and puffy. I the transferred them to a wire rack to cool.

While the puff pastry cooled, I made the filling. In the bowl of my stand mixer I added confectioners’ sugar, mascarpone cheese, heavy cream and vanilla paste and whisked it until soft peaks formed. I then added in the blackberry liqueur and lemon zest and whisked for a few more second until the ingredients were combined.

It was then time to assemble. I placed a dab of the whipped mixture on a serving plate and place one of the puff pastry’s on the plate glaze-side down. I spread half of the mascarpone mixture over the puff pastry and then arranged half of the blackberries on top.

I repeated this with another puff pastry rectangle and the remaining mascarpone mixture and berries. I then topped it with the remaining puff pastry rectangle and before serving I dusted it with more confectioners’ sugar.

Verdict… It was a hit! I can’t wait to make it again using freshly picked berries… Maybe I’ll try making it with raspberries next.

Blackberry Mille-Feuille

Ingredients:

1 14-oz. sheet frozen all-butter puff pastry, thawed

2 tablespoons confectioners’ sugar, plus more for dusting the pastry and the finished dish

8 ounces mascarpone cheese

1 cup heavy cream

2 tablespoons vanilla extract or vanilla bean paste

2 tablespoons blackberry liqueur

zest of 1 lemon

3 – 4 cups fresh blackberries

 

Directions:

Line a baking sheet with parchment paper.

Unfold the pastry and roll it to a 12 x 15 inch rectangle and then cut into three 12 x 5 inch rectangles. Transfer to the prepared baking sheet and prick the pastry with a fork and chill for 10 minutes in the freezer or 20 minutes in the refrigerator.

Preheat the oven to 425 F.

Dust the pastry with confectioners’ sugar and bake until golden brown and puffy, about 15 minutes. All to cool for about 15 minutes on a wire rack.

In a bowl add the confectioners’ sugar, mascarpone, heavy cream and vanilla paste/extract, beat until soft peaks form – If using a stand mixer use the whisk attachment. Add the blackberry liqueur and lemon zest and continue mixing for an additional 10 seconds to ensure the ingredients are all combined.

To Assemble: Dab a dollop of the mascarpone mixture on the serving plate and place one piece of the pastry on the plate – glaze-sized down (the side you sprinkled the sugar on). Spoon half of the mascarpone mixture on the pastry and smooth it out evenly. Arrange half of the blackberries on top and repeat with another piece of pasty and the remaining mascarpone mixture and blackberries. Top with the remaining pastry piece and dust with confectioners’ sugar.

Recipe adapted from Ree Drummond

S’mores Icebox Cake

Happy National S’mores Day! Isn’t it insane how there’s a day for everything?!?! Today is also National Lazy Day so if you feel like doing nothing you have a decent excuse. And if you want to prepare yourself for tomorrow… August 11th is National Son’s and Daughter’s Day, National President Joke Day and National Raspberry Bombe Day. And if you are so incline to go further than that check out the National Day Calendar website. So, would you believe that even though I have been sharing s’mores related desserts on my blog for the past couple of years I had never had a s’more until this past weekend? I can’t really say why, maybe it’s because I have never been camping, but, that’s not a good excuse. Truth is, I don’t care for marshmallows that much. But, after making this cake I realized that I like toasted marshmallows! I guess it’s like toasting bread, somehow it just tastes better that way.

Before assembling the cake I made ganache, chocolate whipped cream and marshmallow whipped cream. In case you are wondering at the moment and you can’t wait to get to the directions, to make the marshmallow whipped cream I roasted marshmallows in the oven under the broiler, let them cool and then whipped them with heavy cream. I am beginning to learn that you can make any type of whipped cream. I recently came across a recipe with coconut whipped cream using just the coconut solids from a refrigerated can of coconut milk. It’s essentially a vegan version of whipped cream, but, nonetheless I really want to try it.

Next, I assembled the cake. After lining a 9×5 loaf pan with plastic wrap – leaving an overhang on the long sides – I placed a single layer of chocolate graham crackers along the bottom. Breaking the pieces as necessary. Now, I am sure if you want more of an “authentic” s’mores flavor you could swap out the chocolate graham crackers for honey (or cinnamon) flavored ones. Truth be told, these chocolate graham crackers aren’t available everywhere. And did know they make vanilla ones now? I am really hoping this isn’t going to become like M&M’s or Oreos where there are more flavors than you can name or remember. Back to the cake though… Once I had a layer of graham crackers I then spread half of the marshmallow whipped cream over them and drizzled it with a few tablespoons of the chocolate ganache.

I repeated the layers again this time with the chocolate whipped cream, and then another with the marshmallow whipped cream and one last one with the chocolate whipped cream. Finally, I topped it with a layer of the graham crackers. I folded the overhanging plastic wrap over the cake and refrigerated it overnight. I also placed the remaining ganache in the fridge as well. And, I placed 2 whole graham crackers in a Ziploc bag and crushed them with a rolling pin until they were fine crumbs.

The next day, before removing the cake from the fridge, I heated the ganache in the microwave until it was pourable and let it cool for an hour. I also cut 9 marshmallows in half and placed them on a greased baking sheet in a tight 3-by-6 rectangle and broiled them until they were toasted and bubbling. I also let this cool for an hour.

To finish the cake, I inverted it onto a platter and then pressed the chocolate crumbs onto the sides of it. I poured the leftover ganache over the top and spread it into a thin layer – allowing the excess to fall over the sides of the cake. And finally, I removed the marshmallow rectangle from the baking sheet and placed it on top of the cake. And there you have it, a S’mores Icebox Cake.

And you can see after slicing it the layers were distinct. This cake was a hit… especially those roasted marshmallows. My favorite part! I think if I make this again I will opt to use the honey or cinnamon graham crackers just so that the chocolate isn’t the focal point of the cake.

Here are some more s’mores related desserts:

S’mores Stuffed Chocolate Chip Cookies

S’mores Brownies 

Malted S’mores Ice Cream

 

S'mores Icebox Cake

Ingredients:

4 ounces milk chocolate, finely chopped

2 1/2 cups heavy cream

24 marshmallows

3 tablespoons unsweetened Dutch-process cocoa powder

3 tablespoons confectioners’ sugar

16-18 whole chocolate graham crackers

unsalted butter, for the baking sheet

 

Directions:

Preheat the broiler.

Make the ganache: Put the chocolate in a small bowl. Bring 1/2 cup of heavy cream to a simmer in a small saucepan. Pour over the chocolate and let stand for 5 minutes until stirring until smooth. Set aside to cool.

Butter a baking sheet, then arrange 15 marshmallows on the baking sheet. Broil until toasted and bubbling, 30 second to 1 minute. Set aside to cool.

Combine 1 cup heavy cream, the cocoa powder and confectioners’ sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form.

Combine the remaining 1 cup heavy cream and the broiled marshmallows in another medium and beat with a mixer on medium speed until stiff peaks form. Don’t worry if bits of marshmallow remain.

Line a 9×5-inch loaf pan with plastic wrap, leaving a 4-inch overhang on the long sides. Line the bottom of the pan with a single layer of chocolate graham crackers, break the crackers to fit as needed. Spread half of the marshmallow mixture over the graham crackers and drizzle with 2 tablespoons of the chocolate ganache. Repeat this step, but using the chocolate whipped cream instead of the marshmallow one.  Repeat again using the marshmallow whipped cream and then finally the chocolate whipped cream. Top with a layer of graham crackers and then wrap the overhanging plastic wrap over the cake and refrigerate for at least 6 hours or overnight.

Crush the remaining graham crackers into finely ground crumbs by placing them in a resealable plastic bag and rolling them with a rolling pin, set aside. Place the remaining ganache in the refrigerator.

About an hour before serving preheat the broiler. Warm the reserved ganache in the microwave until pourable and set aside for an hour to cool. Butter a baking sheet and cut the remaining 9 marshmallows in half and arrange them on the baking sheet in a tight 3 x 6 rectangle – the marshmallows should be touching. Broil until toasted and bubbling and then let cool for an hour.

Invert the cake onto a platter, discard the plastic wrap and press the graham cracker crumbs onto the sides of the cake. Pour the ganache over the cake and spread into a thin layer letting the it drip down the sides. Finally, remove the toasted marshmallow rectangle in one piece and place on top of the cake.

Recipe from Food Network

Cherry Pie

Happy First Day of Summer! You may recall back in March I posted a Blueberry Pie in honor of Pi Day and that it was the first time I ever had Blueberry Pie, well, another confession. I’ve never had Cherry Pie. So, what better way to celebrate the start of the summer and cherry season than with a Cherry Pie!

First things first… Since I was using fresh cherries I had to pit them. I don’t own a cherry pitter so I pitted the cherries by using a reusable plastic straw. I literally just pushed the straw through the cherry to remove the pit. Check out this link for a few more ideas on how to pit cherries without a cherry pitter.

You may recall I’m not a fan of making pie crust from scratch – one of these days I will attempt to make it again – so I used my usual Pillsbury Pie crust. I rolled out one of the crusts an extra inch or two and then placed it in the bottom of my pie dish.

To prep the filling, I mixed flour, sugar and cinnamon in a Ziploc bag and then added in the cherries and tossed them around in the mixture to make sure they were completely covered.

I then poured the mixture, along with the excess flour mixture, into the pie plate.

Next, I used the second pie crust to top the pie and brushed it with milk and sprinkled sugar on it.

I then baked it in a 425 F preheated oven for 25 minutes and then lowered the oven temperature to 350 F and baked it for an additional 30 minutes. Until the filling was bubbling.

While my crust did come out a little wonky looking, it didn’t take away from how delicious the pie was. There’s something to be said about using fresh fruit… YUM!

 

Cherry Pie

Ingredients:

4 cups sweet cherries, pitted

1 cup sugar

1/4 cup flour

1/2 teaspoon cinnamon

pastry for double-crust 9-inch pie

 

Directions:

Preheat the oven to 425 F

Line the bottom of a 9-inch pie dish with one of the pie crusts

In a Ziploc bag combine the sugar, flour and cinnamon. Add the cherries and toss to coat. Add to the pie crust lined-dish

Place the second crust on top and trim the ends. Cut vent slits in the middle of the pie and crimp the edges.

Bake for 25 minutes and then lower the oven temperature to 350 F and bake for another 25 to 30 minutes. If the edges of the pie begin to brown too quickly, tent the pie.

Recipe from Food.com