Thanksgiving: Pie Edition!

Hello again! If you're just joining us, you're in for a treat. Our blog entries this week all pertain to the upcoming holiday, Thanksgiving! Today's entry is all about... wait for it... PIE! Now, we all know that humans shuffle through Thanksgiving dinner with the hopes of scarfing dessert. It's just a proven fact. Dessert is the focal point of family gatherings during the holidays. Well, it is in my family.

Now, in my family, if you don't have what we call a "dessert stomach", you don't fit in. We live for dessert, and truly, we pay for it the rest of the year. We stuff our faces during Thanksgiving and Christmas only to diet the rest of the year. It's worth it though to have delicious pie after a huge 10,000 course dinner. That may be exaggerating a bit, but you catch my drift.

I won't keep babbling because I'm sure y'all are anxious to get down to business. Right? Right. Now grab those aprons and wooden mixing spoons, and I'll meet you in the kitchen! (A/N: please make plenty of time for these desserts. Many of them take a couple of hours or even more to bake, cool, and what not.)

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Banana Cream Pie

Makes 1 Pie

You will need:

For the Crust:

• 3 cups flour
• 1.25 cups shortening 
• 1 teaspoon salt
• 1 egg
• 5 Tablespoons cold water
• 1 Tablespoon vinegar

For the Filling:

• 2/3 cup sugar
• 1/3 cup flour
• 1/4 teaspoon salt
• 2 cups milk
• 3 slightly beaten egg yolks
• 2 Tablespoons butter
• 1 teaspoon vanilla
• 3 bananas

For the Whipped Cream:

• 1 cup heavy cream
• 3 tablespoons white sugar or 1/3 cup powdered sugar
• 1/2 teaspoon vanilla extract or other flavoring

1. Preheat oven to 450 degrees.
2. For the crust: In a food processor add the flour, shortening, and salt. 
3. Pulse until shortening is combined. If you don't have a food processor you can cut in the shortening by hand with a knife.
4. Add the egg, cold water, and vinegar and pulse until incorporated. If doing by hand, cut it in with a fork.
5. Divide the mixture into two balls. The recipe makes enough for two crusts so reserve the other ball for later or freeze if using later.
6. Press dough into a 9" pie pan and pinch the edges of the crust like shown above.
7. Bake for 10 to 12 minutes or until golden brown.
8. For the filling: Add the sugar, flour, and salt to a medium saucepan. 
9. Gradually stir in the milk and cook over medium heat until mixture is boiling and thickens. 
10. Cook for 2 minutes.
11. Remove from heat. 
12. Stir a small amount of the milk mixture into a separate bowl with egg yolks to temper them (about 2 tablespoons).  
13. Add the tempered eggs back into the milk mixture and cook for 2 minutes stirring constantly.
14. Remove mixture from heat and add the butter and vanilla.
15. Transfer to a separate bowl. 
16. Allow mixture to cool to room temperature.
17. Slice bananas and place them in the pie crust and add the filling on top.
18. For the whipped cream: Place cream and sugar in a chilled mixing bowl and mix on high for 1 to 2 minutes. 
19. Add the vanilla and beat for an additional 1 to 2 minutes or until soft peaks have formed. 
20. Don't whip too much or you will end up will cottage cheese looking whipped cream.
21. Spread the whipped cream over the top of the filling and chill unto ready to serve.

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Coconut Cream Pie

Makes 1 Pie

You will need:

For the Pastry:

• 1 cup very cold butter cut into small cubes
• 2.5 cups flour
• 1/2 teaspoon salt
• 1/4 to 1/3 cup ice water (Only enough to make a dough form.)

For the Coconut Cream Filling:

• 3 cups whole milk
• 1/3 cup flour
• 2/3 cup sugar
• pinch of salt
• 1 cup unsweetened fine coconut
• 3 slightly beaten extra large egg yolks
• 4 tablespoons butter
• 2 teaspoons vanilla extract
• 1/4 teaspoon pure almond extract

For the Vanilla Whipped Cream:

• 1 cup whipping cream
• 1 tsp vanilla extract
• 3 tablespoons icing sugar (powdered sugar)

1. For the Pastry: Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.
2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. 
3. Use your hands as little as possible and work the dough as little as possible.
4. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.
5. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.
6. Trim and flute the edges as desired.
7. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees for 12 to 15 minutes or until golden brown.
8. Cool completely before adding the filling.
9. For the Coconut Cream Filling: Scald the milk in the microwave or on the stove top to almost boiling. Microwave works best as there is no chance of burning the milk.
10. Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
11. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly.
12. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again.
13. Add the final cup of scalded milk, stirring constantly. 
14. Continue to cook over medium low heat until mixture begins to slightly thicken.
15. At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks, whisking constantly.
16. Pour the egg mixture immediately back into the pot, continuing to constantly stir.
17. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
18. Stir in the butter, vanilla and almond extract.
19. Cool for about 20 minutes before pouring into the baked pie shell.
20. Chill the pie completely for several hours or overnight before adding the vanilla whipped cream.
21. For the Vanilla Whipped Cream: Combine the whipping cream, icing sugar and vanilla extract and beat to soft peaks. 
22. Spread on top of the cooled coconut cream filling. 
23. Garnish with toasted coconut and serve.

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Southern Pecan Pie

Makes 1 Pie

You will need:

• 1 sheet refrigerated pie crust 
• 1 cup light corn syrup
• 1 cup packed light brown sugar
• 1/2 teaspoon salt
• 5+1/3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 cups toasted pecan halves
• Freshly whipped cream, for serving

1. Preheat the oven to 375 degrees. 
2. Unroll the pie crust and place in a 9-inch pie plate. 
3. Fold the overhang under and crimp the edge with a fork or your fingers. 
4. Bake the crust until light golden brown, about 10 minutes. 
5. Cool completely on a rack. (Leave the oven on.)
6. Whisk the corn syrup, brown sugar, salt, butter and vanilla in a medium bowl. 
7. Lightly beat the eggs in a small bowl, then whisk into the corn syrup mixture.
8. Finely chop 1/2 cup pecans and spread evenly over the pie crust. 
9. Roughly chop another 1/2 cup pecans and mix into the corn syrup mixture, then pour the filling into the crust. 
10. Arrange the remaining 1 cup pecans on top in a decorative pattern.
11. Bake the pie until a knife inserted into the center comes out clean, 40 to 50 minutes. 
12. Cool completely on a rack. 
13. Serve with whipped cream.

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Okay ladies and gentlemen, I hope you enjoy stuffing your faces with these pies this upcoming holiday. I'll be back soon with even more Thanksgiving goodies, but until then: happy blogging, and I'll catch y'all on the flip side!

-Mandie

Classic Thanksgiving Sides

Hello people of the blogger-verse! Our last blog entry was all about Thanksgiving. Today we will once again be focusing our recipes on this upcoming holiday. We will not be making turkeys or hams in this entry however. We will be making classic sides! Now, personally, Thanksgiving to me isn't Thanksgiving without these classics: pumpkin pie, green bean casserole, and deviled eggs.

I'm going to boast a little bit here and mention that my mother taught me how to make at least 2 of these. When I think of the holidays, I think of my mother. My mouth salivates at the thought of her green bean casserole (It rocks, hardcore!). Well, my mouth salivates to all of these, but those green beans... There's no beating them. I'm sure many of you think the same about your family and the meals they prepare as well, am I right?

Anyway, let's get rolling because we've got a few recipes to get through. I'll meet you all in the kitchen!

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Classic Deviled Eggs

Yields 4 Servings

You will need:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• Smoked Spanish paprika, for garnish

1. Place eggs in a single layer in a saucepan and cover with enough water that there's 1.5 inches of water above the eggs. 
2. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. 
3. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
4. Crack egg shells and carefully peel under cool running water. 
5. Gently dry with paper towels. 
6. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. 
7. Mash the yolks into a fine crumble using a fork. 
8. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
9. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. 
10. Sprinkle with paprika and serve.

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Classic Green Bean Casserole

Makes 1/5 Qt. Casserole Dish

You will need:

• 1 can (10 3/4 ounces) Condensed Cream of Mushroom Soup 
• 1/2 cup milk
• 1 teaspoon soy sauce
• Dash ground black pepper
• 4 cups cooked cut green beans
• 1+1/3 cups French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1.5-quart casserole.
2. Bake at 350 degrees for 25 minutes or until the bean mixture is hot and bubbling. 
3. Stir the bean mixture. 
4. Sprinkle with the remaining onions.
5. Bake for 5 minutes or until the onions are golden brown.
6. Serve and enjoy.

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Classic Pumpkin Pie

Yields 1 Pie

You will need:

• 2 Large Eggs, Beaten
• 1 (16 Ounce) Can Solid Packed Pumpkin
• 2 Tablespoons Molasses
• 3/4 Cup Brown Sugar, Firmly Packed
• 1/2 Teaspoon Salt
• 1 Teaspoon Dried Ground Cinnamon
• 1/2 Teaspoon Dried Ground Ginger
• 1/4 Teaspoon Dried Ground Cloves
• 1/4 Teaspoon Dried Ground Nutmeg
• 1 Tablespoon All Purpose Flour
• 1 (12 Ounce) Can Evaporated Milk
• 1 (9 Inch) Deep Dish Pie Crust, Unbaked

1. Preheat oven to 425 degrees.
2. In a medium bowl, mix together all filling ingredients until well combined.  
3. Pour filling into unbaked crust.
4. Bake for 15 minutes.  
5. Reduce oven temperature to 350 degrees and continue baking for 40 to 50 minutes or until a toothpick inserted into center comes out clean and filling is set.  
6. Enjoy.

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Y'all have a great day, and I'll be back soon with more recipes! We might stick with the Thanksgiving theme this upcoming week. Who knows? Stay tuned to find out! Happy blogging, and I'll catch you on the flip side!

-Mandie

Prepping For Thanksgiving

Welcome bloggers and friends! Thanksgiving is fast approaching, and I have yet to write up a celebratory blog entry. Well, that day has come. We will be making 3 recipes today, a drink, a meal, and a dessert. Now, the drink we will be making IS ALCOHOLIC. If you are underage, I must state that I do not condone underage drinking and to leave this yummy drink to your elders.

Our meal will be made in the crockpot because let's face it: our ovens will be packed to the brim with other delicious recipes such as green bean casserole, candied yams, and homemade pies. In my opinion, it helps to have a free crockpot to make things in come the holidays. Before we begin, I want to state that the ham will take 6 hours to cook, so please allow yourself and your family and friends time to celebrate, consume hors d'oeuvres, and enjoy a few mugs of cider.

Slow Cooker Glazed Ham

Cook Time: 6 Hours, 15 Minutes

You will need:

• 1 fully cooked ham (any size will work)

For The Sauce:

• 1.25 cups brown sugar
• ¼ cup honey
• ¼ cup spicy brown mustard
• ¾ cup dr. pepper 
• ¼ cup maple syrup

1. Score ham by using a sharp knife to cut lines into ham in a criss-cross pattern. 
2. Fill slow cooker with about 1 inch of water. 
3. Place ham in slow cooker. 
4. Cover and cook on low for 4-6 hours.
5. An hour before serving, prepare the sauce. 
6. Whisk together all sauce ingredients in a medium sauce pan. 
7. Bring to a boil, then reduce to a simmer and cook for 10 minutes. 
8. Remove from heat and allow to thicken for 5-10 minutes.
9. Drain water and ham juices from slow cooker. 
10. Pour sauce over ham inside the slow cooker, being sure to cover the whole ham. 
11. Cover and cook another 30 minutes. 
12. Place ham on serving dish. 
13. Carve/slice the ham and spoon the remaining sauce from the slow cooker over the ham. 
14. Serve warm.

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Apple Pie Spiced Cider

Yields 6 Servings

You will need:

• 1.25 quarts apple cider
• 3 tablespoons firmly packed light-brown sugar
• 7 whole cinnamon sticks, (6 sticks for garnish)
• 1 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• Ground cloves
• Freshly grated nutmeg
• Salt
• 1/2 cup Calvados, or other brandy 

1. In a medium saucepan, whisk together cider, sugar, spices, and salt. 
2. Bring to a simmer over medium-low heat. 
3. Remove from heat; pour in brandy. 
4. Strain into a pitcher; discard solids. 
5. Serve in mugs, garnished with cinnamon sticks.

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Pumpkin Mousse Pie

Yields 8 Servings

You will need:

• 1 ready pie crust, baked and cooled
• 1 package cream cheese, softened
• 1/2 cup packed light brown sugar
• 1 cup pure pumpkin puree (not pie filling)
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoons ground cloves
• 1/8 teaspoons ground nutmeg
• 1/8 teaspoon ground ginger
• 1 cup heavy whipping cream

1. If using a pie crust dough, defrost one sheet of dough and place in a pie plate.
2. Crimp edges, prick the bottom with a fork and bake in 400 degree oven for 10 to 12 minutes, or until the crust is golden.
3. In a large mixing bowl, beat cream cheese for 30 seconds.
4. Add brown sugar and beat until smooth.
5. Add vanilla, spices and pumpkin puree. 
6. Beat until well mixed and smooth.
7. In another mixing bowl, whip cream until stiff peaks form. 
8. Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix).
9. Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling.
10. Scoop the filling out onto the cooled crust. 
11. Spread with an offset spatula. 
12. Make decorative swirls or peaks.
13. Place the pie in refrigerator for at least 2 hours to set. You can also refrigerate it overnight.
14. Keep the leftovers chilled for up to 2 days.

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Okay ladies and gentlemen, I'll be back soon with another recipe. I won't ramble on here. Happy blogging, and I'll catch you on the flip side!

-Mandie

French Onion Chicken Sandwiches

Hello my loyal foodies! In our last post, I mentioned the possibility of a dinner recipe in our next entry. Well, here we are, and I've come prepared. If any of you know me personally, or have followed this blog for a while, you will know of my love for both chicken AND onions. I love all sorts of onions, sauteed, caramelized, red, white, big, small. The options are limitless. I also have a love relationship with sandwiches. If you're interested in seeing some of our other sandwich entries, please visit the following links:


Crispy Salmon, Bacon, and Avocado Sandwiches

Muffuletta

Caramel Shrimp Banh Mi


Okay lovelies, I'm ready to get this recipe rolling. When you're ready, feel free to meet me in the kitchen with your stove-top grill (or we can go outside and crank up the handy dandy full sized grill for those of you rebels willing to brave the cold!) and we can get started. I'll meet you all there!

French Onion Chicken Sandwiches

Yields 4 Servings

You will need:

• 1 tablespoon extra virgin olive oil
• 1 large white onion, thinly sliced
• 1 teaspoon granulated sugar
• 2 boneless, skinless chicken breasts, halved crosswise and pounded to 1-inch thickness
• 4 slices Swiss cheese
• 4 hamburger buns
• 2 cups baby spinach

Ready?

1. In large skillet, heat oil over medium heat. 
2. Add onion and sugar; cook 25 minutes or until onions are deeply caramelized, stirring frequently. 
3. Preheat grill for direct grilling over medium-high heat. 
4. Spray chicken with nonstick spray. 
5. Transfer chicken to hot grill rack; cover and cook 10 minutes or until chicken loses its pink color throughout and internal temperature reaches 160 degrees F, turning once.
6. Place cheese slices on chicken pieces. 
7. Cover and cook 1 to 2 minutes or until cheese is melted and golden brown. 
8. Build sandwiches using hamburger buns, spinach, chicken and caramelized onions.

I'll be back as soon as possible. This week will be super busy for me. Tomorrow is my 5 year anniversary, so I may or may not be around. If I'm not around, I will be back on Wednesday after I get home from work and complete my school work. Anyway, hang in there, and I'll be back as soon as possible. Happy blogging, and I'll catch you on the flip side!

-Mandie

Apple Bread

Good afternoon bloggers! Welcome to another entry to The Tasteful Texan. Today we will be baking a delicious treat inspired by my work week. Let me explain. I am a home health aide. I also work with my younger sister. Our client LOVES baking, so much so that a few days ago, we spent the entire day baking banana bread. It smelled Heavenly in the house. I kid you not, we spent the ENTIRE day baking. We had over a dozen banana nut muffins, and over a dozen banana chocolate chip muffins. We also had 5 loaves of the banana chocolate chip. Needless to say, they tasted amazing!

This all inspired me to want to make something similar, but different in taste, thus why I chose apple bread. Now, I won't lie and say that I've ever had apple bread before because frankly, I have not. I imagine it would taste similar to apple pie? If not, I'm about to find out with the rest of you exactly what it tastes like. Grab those aprons and baking pans, and I'll meet you all in the kitchen!

Apple Bread

Yields 30 Servings

You will need:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs, beaten
• 3 cups shredded, peeled cooking apples (4 medium)
• 2 cups sugar
• 2/3 cup cooking oil
• 1 teaspoon vanilla

Ready?

1. Grease and flour two 8x4x2-inch baking pans. 
2. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside.
3. In a large bowl combine eggs, apples, sugar, oil, and vanilla. 
4. Stir in flour mixture just until moistened. 
5. Pour batter into prepared pans. 
6. Bake in a 325 degree oven for 45 to 55 minutes or until a toothpick inserted in center comes out clean. 
7. Cool in pans on wire racks for 10 minutes. 
8. Remove from pans, and continue cooling on wire racks. 
9. Wrap and store overnight before slicing.

So the verdict? This bread is fruity, moist, and delicious! If you are trying this recipe for the first time, or even the 7 billionth time, feel free to leave a comment letting me know what you think of this recipe. For now, I'm off to spend the day with my family, but I'll be back very soon with another recipe, perhaps a dinner recipe this time. Who knows? Until then, happy blogging, and I'll catch y'all on the flip side!

-Mandie

Kale and Quinoa Minestrone

Hello my darlings! It's a frigid day here in southern Texas. Yes, frigid. The temperature only reached 40-ish in central San Antonio. Now, if you're from the South, like me, I'm sure you can relate to not seeing such cold temperatures so quickly. We went from 70 or 80 degrees to 40 and 50 degrees in a matter of a week.

This frosty weather has inspired me today. This blog entry is all about staying warm! We will be making minestrone today. This recipe is gluten free, and vegan friendly. I'm positive that this will make a ton of y'all happy! Before we begin, I'd like to explain what minestrone is. Minestrone is a heart Italian vegetable soup. along with the vegetables, you can add rice or pasta. Now, minestrone can be made out of any vegetables that are in season. This will make even the most picky vegetable eaters happy! Eat on my friends, eat on!

Now that we've had a little schooling about our food, let's gather in the kitchen and try to keep warm! I'll meet you all there!

Kale and Quinoa Minestrone

Yields 6 to 8 servings

You will need:

• 1 large yellow onion, diced 
• 3 medium carrots, diced 
• 2 stalks celery, diced
• 2 tablespoons olive oil
• 2 cups diced, fresh zucchini
• 2 cups green beans, cut into 1-inch segments
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (32 ounce) carton unsalted or low-sodium vegetable broth
• 1 (28 ounce) can crushed tomatoes
• 3 cups water
• 3.5 tablespoons chopped fresh parsley
• 1 teaspoon dried rosemary, crushed
• 3/4 teaspoon dried thyme
• 1.5 teaspoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 3/4 cup dry quinoa
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can chick peas, drained and rinsed (aka garbanzo beans)
• 2 (heaping) cups chopped fresh kale, thick ribs removed
• 1 tablespoon lemon juice
• Shredded Parmesan cheese, for garnish (omit or use vegan Parmesan if making vegan)

Ready?

1. In a large stockpot, heat olive oil over medium-high heat. 
2. Add diced onion, carrots and celery and saute about 5 minutes, until softened. 
3. Add in zucchini, green beans, red bell pepper and saute 2 minutes, then add garlic and cook 1 minute longer.
4. Add in vegetable broth, crushed tomatoes, water, parsley, rosemary, thyme, granulated sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
5. Add in dry quinoa then cover and cook 15 to 20 minutes longer.
6. Add cannellini beans, chick peas, kale and lemon juice and cook, uncovered, until kale has wilted, about 5 minutes. 
7. Serve warm garnished with (vegan) Parmesan cheese.

Okay friends and bloggers, I'm going to go snuggle under the blankets. I'll be back tomorrow after work and school with another yummy recipes. Until then, stay warm, and I'll catch you on the flip side! Happy blogging!

-Mandie

Peanut Brittle

Good evening friends and bloggers! I'm sorry about my absence. We had an emergency over the weekend which landed my 5 month old in the hospital with a double ear infection and a mysterious case of pneumonia. By "mysterious", I mean he never ran a fever, never showed any symptoms, nada. My little man is doing much better now, and I'm back with a sweet treat for everyone for sticking around. I must state that this recipe CONTAINS NUTS. If you have a peanut allergy, I would suggest checking out some of our other amazing sweet treats that might be a better pick for you. The links are below.

Snickerdoodle Cookies

Almond Roca

Christmas Season: Candy Mania!

Okay bakers and food enthusiasts, let's meet back in the kitchen with our handy dandy sauce pans and baking sheets. In no time at all, we'll have ourselves a very sweet, very scrumptious candy that will last for up to 10 days in an airtight container, and possibly even longer in the freezer! I'll meet you all there!

Peanut Brittle

You will need:

• 1 cup granulated sugar
• 1 cup peanuts
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 tablespoons unsalted butter, softened
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• Candy thermometer

Ready?

1. Grease a large baking sheet. 
2. Put your baking soda, vanilla extract and butter into three separate bowls and place by work area.
3. In a large saucepan (2-4 quarts) over medium heat, combine the water, corn syrup, salt and sugar. 
4. Stir until the sugar is dissolved and the liquid is completely clear, then add the peanuts and stir to incorporate fully. Make sure to have a candy thermometer in place to gauge temperature.
5. Stir frequently until the temperature reaches 300 degrees F (150 degrees C). 
6. Remove from heat and quickly mix in the butter, baking soda and vanilla. 
7. The mixture will begin to bubble and foam up.
8. Immediately pour onto baking sheet. 
9. Using two forks or wearing gloves, pull the mixture into a large rectangle; try to pull it as thinly as possible.
10. Let cool, then break into pieces.
11. Enjoy!

Now that everything has calmed down, I'll be back very soon with yet another delicious recipe. Thank you for joining me tonight, and I hope you have a blast sharing this recipe with friends and family! I'll catch you all on the flip side! Happy blogging!

-Mandie