Ly's World: Homemade Thoughts and Reviews

Hey Extras!

I have been meaning to publish this shout out for a while now. This shout out is for my friend April Somboun. She started a food blog around the same time that I did and I think hers is way better than mine so I want you all to go and check it out and subscribe to her blog! All her recipes look amazing and she has a great story with all her posting.

Here is the site:

http://sophisticatedpalette.wordpress.com/

Enjoy!

Hey Extras!

So tonight, I finally got a chance to cook lobster again!  It was exciting since, the last time I cooked lobster was on a Valentine’s day three years ago.  This night, it was my turn to cook and Trevor wanted lobster, since I have been talking about having lobster for dinner… forever!  LOL So I was really excited he was in the mood for it.

The way I made it was very simple.  I boiled it with a seasoned water (peppercorns, cilantro stems, a lemon split in half, and sea salt).  I also made Cilantro-Lime rice and had a Caesar Salad with Gloria’s Rosemary Bread toasted.

Boiled Lobster

1 – 2 lobster(s)

2 quarts of water

2 tablespoon of sea salt

1 tablespoon of peppercorns

a bundle of cilantro stems

1 lemon, halved

First, place the lobster(s) in the freezer.   (This is considered one of the most humane way of dealing with cooking live lobster.)  After about 30 mins, bring water with all the seasoning to a boil.  Place lobster(s) head first into the water.  Place a lid and cook for 10 mins for the 1lb and add 3 mins for every lbs after that.

I stopped the cooking of the lobster at 10 minutes. (I probably would stop it at 8 next time.)  I cooled it a bit so I can take the tail off and cut it in half.  I then place the halves in a Garlic Lemon Butter Sauce and finished cooking.

Garlic Butter Sauce

8 tablespoons of butter

1 tablespoon of garlic, chopped

1 tablespoon of shallots, chopped

1/4 teaspoon of lemon zest

1/4 cup of lemon juice.

Melt the butter under medium heat.  Once all the butter is melted, place the garlic and the shallots in there.  Cook for about 5 minutes.  Pour in lemon juice and cook for another minute or two.  Place lobster halves into the sauce and cook for another 2-3 minutes.  Serve immediately.

Cilantro-Lime Rice

1 cup of rice

2 cups of water

1/4 cup of cilantro, coarsely chopped

1 tablespoon of lime juice

Cook rice until tender.  I used a rice cooker so … when the light switches to warm. fluff the rice and toss in chopped cilantro and lime juice.

I cheated with the Caesar Salad and got the mix although its pretty easy to assemble yourself.  All that you require is Romaine lettuce, croutons, parmesan cheese, Caesar dressing.  I had a recipe for a Caesar dressing that I used a while ago.  I will have to find it and share it with y’all.

Here is the final product!  It turned out pretty good.

Hello my Extras!

Today, I will be telling you all about my lovely contribution to my work’s Thanksgiving Day potluck!  As I gave you a hint a while back, I did a Thanksgiving Day staple and which staple was that?  The turkey of course!  On with the show!

So a little story of how it came to be (would it be one of my reviews if it didn’t have a story?).  At work, during the Holidays, we have a ton of potlucks and usually on Thanksgiving, everyone that volunteered to work that day would bring something in for a Thanksgiving Day potluck since either we will miss the festivities altogether or we will be arriving late.  This year, I was the organizer of the potluck and decided that I will make the turkey since it takes a lot of time to prep and cook and I had the day off before Thanksgiving.  Also, I wanted to try something new and really treat my co-workers.

I decided, this year, I will try and brine my turkey.  (My co-workers are usually my guinea pigs when it comes to new recipes along with Trevor.)  I’ve never brined before in my life.  Nothing.  Nada.  Zilch.  So I was super excited and started my research into the world of brining a week before the big day.  Did you know there are a ton of recipes out there for all different kinds of brine?  Ones that use cranberries, juices, stocks… sweet brines, savory brines… all whatsit and whosits brines!  LOL its was crazy and wonderful.  I decided on just doing a simple holiday brine provided by the lovely (and super cute) Tyler Florence.  (see below for recipe)                                               Holiday Brine 

I brined mine for about 16 – 18 hours in the refrigerator in one of those oven bags you can put a turkey in to roast them in.  It took me 3 bags to make it work because it was leaking with 2.  I also put it in a small flexible cooler to keep the brine all around the turkey.  (I have to say, I kinda failed at it because I didn’t have the right container but in the end, the brine did make it through the turkey so it wasn’t a total fail.)

The next day, at 4 am, I woke up to roast the turkey and to make the glaze. First, I took the turkey out of the brine and give it a good rinse.  We want to get ride of all that excess brine.  Once it is well rinsed, we (wait what happened here… we?  Who’s we?  LOL … um go with it) want to dry the bird inside and out.  I mean real dry if you want the skin to crisp.  Next, I (oh I caught myself!  Good grief! LOL) part the skin from the breast making sure not to break the skin.  I then placed about four 1/2 tablespoons of butter on each side of the breast, making sure to get as far up towards the neck as I can (8 total).  I then brushed the skin with olive oil and liberally seasoned the turkey with salt and pepper.  Placed the bird on a bed of carrots, celery and onions, stuffed the inside of the bird with some rosemary, sage, thyme, carrots, celery and onion. Then I tent the bird with foil and roast in the oven at 325 degrees for about 2 1/2 hours.

This is the perfect time to make the glaze which I paired with the brine.  The glaze was a Cranberry Balsamic Glaze (see below for recipe).  The glaze is a little tart and the balsamic really comes through and pairs well with the holiday flavor of the bird.  I also sliced up some Habaneras and placed them in the glaze for a little heat.

Take of the tent and allow to roast untented for another 30 mins at 425 degree.  Start glazing the turkey.  Roast for another 30 mins all the while glazing every 10 – 15 mins.  Check with a thermometer in the thickest area of the turkey (breast or thigh) and make sure temp reaches about 165 degrees (make sure the thermometer doesn’t touch the bone).

Here’s the final product! 

Overall, my co-workers seemed very happy with how it turned out and some even said “I don’t like to eat the skin of the turkey, but I went back and looked for more!”  Which I took as a complement.  I will defiantly make this again.  Anyways, try it for yourself and see how it goes!  Oh!  Happy Belated Thanksgiving and here’s to a festive Holiday!

Recipes:

Tyler Florence’s Holiday Brine:

1 Gallon of cold water

2 cups of Kosher Salt

1 cup of Sugar

2 tablespoons each of Juniper Berries, Allspice and Black Pepper Corns

4 sprigs each of Thyme and Rosemary

Pour the salt and sugar in with the water first.  Make sure it is all incorporated before adding the rest of the herbs and spices.  Give it a little stir and place the turkey in the pot/bag/container (fits at least 10 gallons).  Make sure all of the turkey is covered.  Put in refrigerator for at least 12 hours to over night.

Cranberry Balsamic Glaze:

2 tablespoons of Butter

1 cup of diced Shallots

1/2 cup of Cranberry Nectar

1/2 cup of Balsamic Vinegar

1/2 cup of Cranberry Sauce

2 Habaneras Peppers sliced

pinch of Salt and Pepper

Sauté diced shallots in the butter until brown.  Add in cranberry nectar, balsamic vinegar and cranberry sauce.  Make sure all of the cranberry sauce is melted into the mixture.  Reduce down to half, add in habaneras.  If you want it really spicy, leave the habaneras in the glaze, if you want it milder, place habaneras in cheese clothe or tea bags and allow to steep until sauce is reduced to 1/3.  Then you can start glazing!  (A quick and easy test to tell when its ready for use is dipping in a spoon and see if it coats the spoon rather than slide right off.)

Hey Extras,

Just a little sneak peak at what the next review will be. It will be a Homemade Recipe Review. It will involve a Thanksgiving day staple and it will be the first time I’ve ever made it this way! Cross your fingers for me! LOL lets hope its not a Thanksgiving disaster!

Hey Extras!

A two for one deal!  Only for a limited time!  Buy one get on FREE!  OK I am done now… on to the Review!

Shabu-Shabu… Hot pot… delicious by any name and super fun to eat!

My trip to Seven Star Pepper Szechuan Restaurant (Wow a mouth full huh?  Shouldn’t restaurant names be simple? If they’re not, they should!) started when Jamie asked me if I wanted to hang out when our men are away.  Both Trevor and Ryan were in Chicago that week and Jamie and I decided we should do something and that something was Shabu-Shabu!  So Jamie and I along with two of our other friends Kevin and Kathryn decided to meet up at Seven Star Pepper.  We gots a talking and they recommended I blog about our experience there… so I drew up my note book and started taking notes.  (I think they said it as a joke and thought I wasn’t going to do it but I did… WHAT?! I took the challenge and I think they had fun with it too.  That’s us in the picture above!)

Seven Star Pepper Restaurant is a Chinese restaurant situated on 12th and Jackson street (1207 South Jackson St.) on the edge of Chinatown and Little Saigon in what we Seattleites call, the International District.  It is in a business complex with the restaurant on the second floor.  The decor is Chinese inspired with glass tables and not too comfy chairs… Me thinks me chair was slightly broken.  The best thing about our table was that it had a Lazy Susan built in the middle!  Note:  We didn’t use it because the hot pot was on it and we didn’t want to spin that sucka around.

On the menu was Szechuan Style Cold Noodles and Family Style Hot Pot with two different broth, spicy and not spicy.  Don’t ask me what the flavor of the broth was, because for the life of me, I was not able to distinguish what the base flavor was.  I think either chicken or vegetable stock.

The food came out rather quick after we ordered it.  The wait staff was nice and kept asking us if things were OK and brought things for us when we asked for it promptly (extra napkins, a ladle for the soup).

When eating Asian Cuisine, the thing you expect to taste is … well, a variety of tastes.  Sweet, salty, sour, bitter and umami all in one lovely bite.  A taste experience for the taste buds.  And if you are tasting cuisine from any of the pepper loving countries, you expect lots of spiciness!  So it was with the lovely Szechuan Style Cold Noodles.

Szechuan Style Cold Noodles, have I repeated that name over and over enough yet?  Kathryn recommended that we get that as an appetizer.  I’ve never had it before and was pretty excited to try it.  Cold noodles… I didn’t know what to expect!  When it came out though, boy did it look tasty.  The noodles were light and perfectly cook with a little give to their texture.  They were sitting in this crazy sweet, salty and spicy sauce with scallions sprinkled on top.  Now, I don’t think I’ve experience true Szechuan peppers before.  I didn’t know if it will creep up on you or hit you right in the face.  Now I know.  It is an experience.  At first, there is this subtle heat all around.  Then, slowly, it creeps up at the back of your mouth and moved slowly towards your lips and then they begin to tingle… Delightful!  And it made my nose run, but I didn’t think it was that hot… It was weird and fun.   I swear to you, I couldn’t get enough of those noodles.  It sat by me during the whole meal and I was so tempted to put my whole face in there and lick it all up but I had Hot Pot to attend too.

Ah Hot Pot.  What a lovely dish.  So interactive and perfect for the family to just enjoy a dinner with each other.  Add a little bit of this and a little bit of that.  Allow to boil and cook, take out and eat.  Our family style hot pot came with a wide assortment of things you can drop into the broths: Seafood that include shrimp, fish (don’t ask me what kind of fish… It looked pink and um… recently defrosted), squid and fish balls.  Meat that include thin strips of beef and lamb (or what we thought was lamb… me thinks it might of been veal instead).  Two different kinds of noodles, udon and glass.  Tofu, bamboo shoots, black fungus, potato (one sliced up) and napa cabbage.  Oh and it also came with this weird looking peanut sauce that is umami heaven.  It added so much depth to the dish.  I can’t explain the flavor.  It was kinda … um… peanuty (I know that isn’t a word)… and um… goodness… you’ll have to go and taste it.  Really, its something that has to be experienced.

Back to the hot pot.  The two broths were interesting.  The not spicy one had such a subtle flavor to it.  When I just stated the broth, I was expecting something, but really I got nothing but its not bad… its magic!  Once you put things in there, those things had flavor.  No, I know those ingredients already taste like … um … themselves… but, when place in the nonchalant not spicy broth, there was extra flavor!  Especially with the napa cabbages.  I don’t know how to explain it.

The hot soup was, in the words of Kevin, “looks crazy red and hot.”  There were a ton of red pepper flakes in there but it wasn’t overwhelming hot.  The soup here had more flavor and I think, the better of the two.  (btw, the soup wasn’t hot enough for Kathryn, so she asked for chili sauce!)

Over all, the meal was good.  There were a ton of things to eat and we ate… almost of all it.  They came by and added more soup because they noticed it was running low.  The thing that fell short for me was the bamboo shoots and the fish balls.  Both didn’t take any of the flavors of the soups so they were just one note, even in the spicy one.  I didn’t get the potato but that didn’t get a good review from anyone. It was “odd” they said.

Oh, there was a restaurant next door that also sells hot pot and they were offering a free lobster for 2 or more people but we didn’t go to that one…. … regrets?  Not so much.  The meal was good.  The price was good and of course, the company was great.

My rating:  Ambiance could use some work.  Decorations could use some work.  Price reasonable (it was about $18 per person including tip).  Parking is plentiful (they have a garage underneath).  Would I come back… Yes.

Hello Extras!

I know its been a while since I have bloged but I’ve been so busy and wasnt in the writing mood but here I am.  I am currently working on another post that is currently delayed because I have to write about the Elysian.

A little background to the day.  My friend Mike and I went to yoga last Thursday.  It was a big workout and we both had very little to eat before the class since they told us to eat light before doing any of the poses or else… things might come back up :-/  Neways, we both were pretty much starving by the time we got out.  Coming out of the class, we both were wondering where to go and eat.  Well, I suggested the Elysian because 1) it was close and 2) my friend Kevin and his pose went to the Elysian that weekend to taste some yummy Pumpkin beer and I had a cravin.  (I know right… beer after yoga… Im such a bad person)

Neways, we get in and waited for a hostess to seat us.  For some odd reason, the hostess was not in her usual spot and had to be corralled back to work like 10 minutes later.  The Elysian has a very opened space with a moderate sized bar and a two tier dinning space divided into three areas.  There are some eclectic decor and has a lovely red color that is quite inviting.  While waiting though, Mike found a news paper about where the breweries are around these parts and we decided we needed to go on a Brewery Tour.

Neways, after being seated, we first glanced at the beer menu… Hello! Pumpkin Beer!  LOL I ended up getting the Dark O’ The Moon Pumpkin Stout which was tastey but had a very subtle (and when I say subtle I mean really really subtle) pumpkin flavor.  The cholcolate flavors totally overwhelmed the… oh wait… this isnt the Seattle Drink Patrol!  LOL I will save my review for when the Patrol visits the Elysian… until then…

Ok, on to the main show.

Mike ordered the Black Bean Burger while I decided to order the Pulled Pork aptly named the “Hot Babe” over the Shepard’s pie.  I just couldnt resist!  With a name like that and only $10 dollars, I was sold.  It came with either fries (thin shoestring or thick jojo style) or a salad (you can replace both for a soup and something else for extra $).  I chose the fries-shoestring… Hey! I am already getting a pulled pork sandwhich… might as well.

The food came alot quicker than the tables (I couldnt help but wonder why when there were quite a few empty tables… but I digress).  Once that plate hit the table… my eyes grew big.  Side note:  I’ve had plenty of pulled pork sandwiches in my life time.  I wasn’t all too excited about getting it in the first place, I just loved the name.

The sandwhich was pretty large.  The pulled pork actually looked like pork that was pulled instead of strings of pork.  There were nice large chunks in there that told me this pork was carefully looked after… perfectly pulled.  I had some of the fries first.  It was good.  Nicely seasoned and crunchy (a big yes!).  Then, I went and tried to tackle the sandwhich.  When I said it was big, I meant big.  The pork was in between the two slices of a onion kaiser roll with the most perfect slaw on top of the pork.  The pork had the most amazing flavor of any pulled pork I had ever had.  It was spicy, sweet  and tangy all at the same time.  The spiciness had this lovely but not too overpowering slow burn that made your mouth tingle and craving for more.  Each bit was an experience.  The pork felt saucy and juicy but there appeared to be very little on them, just coating them with sheer bliss.  No messy sauce drippings.  All the flavors were packed neatly in those two slices of Kaiser.  It… was… AMAZING! and I dont say that all that very often.

I totally credit the Chef… for whom I got the name but my phone unexpliciably crashed on me and now I’ve lost it.  I believe its Eric Greenberg but I will have to get back to you on that.  (Update! I found my notes and its Eric Greenwald!  Sorry for that confusion Eric, if you ever read this blog or find your name by searching yourself, you must give me that recipe.  I will do anything to get that recipe or just learn your secrets!

Mike was also very impressed with this Black Bean Burger.  His comment was something of the sort… It good, the patty looks like over seasoned patties but in a good way with black beans and corn.  It also looks like a real patty because it stuck to its form and didnt fall into pieces like other vegetarian patties.  Um… he described it better than I did here since I was a bad food critic and focused mainly on MY sandwhich >_<.  Mike! If you are reading this… comment below and describe your meal!  LOL.

I would totally recommend the Elysian and try their “Hot Babe” pulled pork sandwich.  I will definately be back to try more of their food, next time with more people so I can taste more

Ratings:

Ambiance: Casual and ecletic.  Cost: All of the items are below $15.  Taste:  So far so good.  Both the pulled pork and the black bean were a hit.  Location:  On 1221 E Pike St.  Capitol Hill.  Parking can be a drag.

Hello my Extras!

My next review is what I made last night for dinner.  One of my favorite things to make is Kalbi (Galbi) Marinaded Beef Short ribs.  The delightful dish comes to us from Korea.  A delightful dish intended to be grilled *my grill broke so I just use the oven which does a decent job at it*.

I was first introduced to Kalbi by my friend Jay who bought the marinade at QFC and marinaded some short ribs.  I was hooked.  I continued to buy the marinade deciding, why try to replicate something that is already so good and so easily available.  Well, a year later, I moved away from my QFC and now face a slightly longer commute just to get my fix of Kalbi!  Trying to search in vain in the supermarkets near my current location, I gave in to the idea that my convienence is over and had to try to make the marinade myself.  First, I needed a recipe.  Luckily for me, there were a ton online, the only problem is trying to find one that will work for me.  Me being me, I combined and tweeked a couple of the recipes to make what seemed to mimic the tastey marinade that I have long lost due to laziness to go to that QFC that carries the marinade.

Here is my version of the recipe:

1/2 cup soy sauce

1/4 cup of water

3 Tbsp of brown sugar

3 Tbsp of honey

3 Tbsp of crushed garlic

2 Tbsp of toasted sesame seeds

2 Tbsp of sesame oil

1 Tbsp of red chili flakes *or to your liking of how spicy you want it*

1 tsp of grated ginger

2 stalks of green onion, chopped

Combine all the ingredients together in a bowl.  Slide in your short ribs one at a time, making sure you coat every single one with the marinade.  Place in the refrigerator for at least 2 hours *the short ribs are usually cut into about 1/4 in slices, so they are pretty thin* or over night *allows for maximum flavor aborption*.  Put on the grill and cook for about 4-5 mins per side or place in a 400 degree pre heated oven for about 10 – 15 mins.  Serve with rice.

I love making this recipe and will make it over and over and over again.  It is easy to put together, the only problem is waiting for it to properly marinade.  I totally recommend you try your hand at making Kalbi short ribs!  Tweek the recipe to your liking!

Side note: I like mine really done!  I love the crispy burnt parts!

My first endevour into my new hobby!  Yah!

On Sunday night, I decided to make something that has been one of my favorite things from the Thai cuisine: Tom Yum soup.  Who ever thought of making that delicious flavorful soup is a genius!   The flavors are so complex and the spiciness mixed with the tanginess and the saltiness and … mmm umami…. *drool*

Me, being me, I took the easy way out in making this delighful dish and found a paste in the store that is the base of this soup!   While looking for curry paste to try and make curry for dinner one day, I stumbled upon Aroy-D’s Tom Yum Paste.  Imported from Thailand, this lovely concoction has all the fixing to  make a delightful Tom Yum soup.  For less than $2 for a 14oz. container, you will be able to make about 8 pots of soup each able to feed 2 – 3 persons.  *Warning to all those who are familiar with Asian cooking, this paste contains Monosodium Glutamate or MSG*

Its so simple… *reading from container*   All you have to do is boil about 2 cups of water *I learned that depending on how strong you want the taste to be, 2 cups is great, but if you want it more mellow, add alittle more water* and add about 3 tablespoons of the paste into the boiling water.   You will also have to add fresh galangal *It is an aromatic root related to and resembles ginger*, lemon grass and mushrooms.  Let that come to a boil again, then add your choice of protein, usually shrimp and/or chicken.  Then add fish sauce, lime juice, kaffir lime leaves and parsley and voila!  You have a delightful and yummy soup.  Serve with rice and you have a meal!

Overall, its super easy to make and is done in no time.  As long as you slice the chicken into thin pieces, it should all be done in about 15 – 20 mins.  Some of the ingredients may be hard to find in regular stores, but you can find them all in your neighborhood Asian supermarket. *Mine is HT Market on Aurora*  I will definately make this again.

My first review… tell me what you think!

Wow its been a long time since I have written on this blog .  I am kind of a flake when it comes to things like this.  I would totally be in to it for the moment and once it becomes tedious, then I am out of it.  Well, hopefully things will change for the better.  I decided to start writing again… hopefully I will be more committed to it than I was before.

You see, I have decided to dedicate my blog now to food, friends, and maybe the occasional random Homemade Pictures.  My fire to become an amateur Chef (if one can be such a thing) and Food Critic has just been re-lit after watching Being Julia.  Granted, I have no training in cooking or writing about food, but if you have a passion, shouldn’t you try and immerse yourself in it, even for just a bit?  Plus, I have just gotten the two volumes of Julia’s cookbook… Mastering the Art of French Cooking along with the textbook from the Culinary Institute of America: The Professional Chef.  I’ve also just been to some new and exciting restaurants and bars with some friends and decided, “Hey, I want to write about this.  I want to review these places and see if anyone cares what I think.”  So here I am… Starting this blog thing… Again… all over… new Series… even though I haven’t finished or even started any of my previous Series… but hopefully things will change and I will be more into these new Series.

Oh, I haven’t told you what they are yet have I?  The first Series is going to be titled… Homemade Food Reviews.  I will be reviewing all the old and new restaurants, pubs, bars, bistros, cafes and whatever other places there are out there where you can go and get a meal.  I will be reviewing with a set of criteria that may be floating (Come on people!  You know me!  I’m always all over the place.  LOL)  They may include: Ambiance, Taste, Presentation, Smell, Location, and Cost… Um… I’m  working on a set of criteria… work with me people!  I’m new at this!

The second Series will focus on recipes, Homemade Recipe Review, whether it’s from a book (i.e. Mastering the Art of French Cooking, Betty Crocker’s… etc.) or recipes from family, friends or strangers (I’d say fans, but I don’t really have any just yet…. but here’s to crossing my fingers!) or making things on the fly.  I will rate on how easy or difficult it was to make, was the time to make it worth it, taste and overall satisfaction.  Plus, I’ll add a note of whether I will try to make it again or not.  If I failed at making it the first time… I will probably try to make it again to see if I can get it right… all will be written in this very blog.

Well I see this post is crazy long… I will end it here and hopefully, the next blog will be up soon.   Here’s to entering a new amazing world of food.

So Thursday night was a fun and exhausting night for me.  I made three batches of cornbread… yeah … cornbread, for a cooking competition at work the next day.  I have to say, I can not make cornbread for a while.  I mean… three batches is not a lot, but when you’ve never made it before and you have only a short time to make it, ick… It did turn out well though.  I had two other competitors and lets just say, to make the story short, I won!   $25 Visa gift card!  Yay I was so nervous and so happy to win.  I was shaking!  REALLY!   I totally was shaking and couldnt eat until I found out.  Ha!  But it was so much fun.

Heres the winning recipe from my good friend Ina Garten.  Without her help, I dont think I could of done it!  So this gift card is really a prize for the both of us!

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

The recipe calls for a 9×13 inc pan but I used muffin pan instead… but whatever you choose! 

Enjoy!

Picture to come later