Pineapple Upside-down Cupcakes

A great recipe from Family Fun Magazine. It took longer than I had anticipated, but that's probably because I had two young kids helping me. It was definitely worth the effort. They looked and tasted great.

Turkey Traditions

I have to admit that while I call this a "tradition," we really don't do it every year. In fact I think it's been three years since we last did it. It came from my husband's family, but has been slightly altered since then. We had to change it even more this year when we couldn't find candy corn (tail feathers) or red tic tacs (the waddle).

As you can probably guess, my kids had a great time making their turkeys. Even my 2 1/2 year old caught on and had a blast making her own turkeys. With the frosting being treated as a controlled substance for adult use only, we didn't have much of a mess to clean up afterwards. All we had to worry about were two kids on a sugar high right before bedtime.

For our turkeys, we used:

• rolos
• whoppers
• mike and ikes (we couldn't find candy corn)
• oreos
• chocolate frosting (in a ziploc with the corner cut)

It's pretty easy to make just using the picture as a guide. After separating an oreo and removing the white middle, cut (or nibble) one side to form a flat edge for it to stand up on. Glue (with frosting) the feathers (candy corn or mike and ikes) on to the oreo fanning out from the flat edge. Tail completed. Glue the body (rolo) to the other oreo piece before attaching the tail. Finish with the whopper head and the waddle (red tic tac or a piece of a red mike and ike).

I'm a terrible mom...

When I was still a teenager, my mom informed me that I would be a terrible mother. This is why:

I scrape almost all of the brownie/cake/etc batter out of the bowl, leaving only a tiny amount behind. Apparently, a good mom leaves batter in the bowl for her kids to eat. In case you're stating to feel sorry for my kids, don't. My oldest is in school, but the little one had fun with the spoon and the spatula. And yes, she is just wearing a slip in the picture. She calls it her "white princess dress."

I'm sure I'll be forgiven tonight when we get to share our version of Kraft Food's Spider Web Brownies. I didn't frost it with marshmallow creme like the recipe said. This is for a school Monster Mash dance and I didn't want large amounts of sticky white marshmallow creme on my son's black costume a week before Halloween. I'm sure I'm not the only parent that feels that way.

Yes, I made two 15x10 inch pans of brownies, which just makes it even harder to explain to my 2 1/2 year old that she can't have any.

Confession: That bottom right corner piece -the tiny little one- never made it to the dance. I gave in and let my little girl have a brownie. So, does that make me a good mom or a bad one? :)

Mmm... Birthdays...

For my daughters birthday we had a Baskin Robbins ice cream cake. It was good and expensive (and a gift from my mother-in-law who was visiting at the time). It made me wonder how hard it would be to actually make an ice cream cake. So I searched the internet and found quite a few recipes involving crushed Oreos and Cool Whip. While I do love Oreos, it wasn't exactly what I was looking for. So I did my own. Really, how hard is it to make a cake and spread softened ice cream on it? A lot easier than making the baked Alaska that my husband requested. It was kind of fun. Even the kids helped out. Of course that meant a chocolaty mess when my two year old taste tested the chocolate sauce for me. Who knew you could make such a mess with half a spoonful of chocolate?

I baked a chocolate cake from a box, dividing it into two 9x13 pans. I did a layer of cake, a layer of The Chocolate Sauce (a great recipe for this since it never hardens), a half gallon of ice cream, the other cake layer, and more chocolate sauce to serve as frosting. It was good for a first attempt, but there are a few changes that I'd make if/when I make it again. First, substitute a brownie mix instead of the cake. The consistency seemed off and frozen cake feels a bit dry. Second, leave out the bottom layer of chocolate sauce since my husband thought there was too much chocolate sauce. I personally disagree and added extra chocolate sauce to my slice. And last of all, it was a little tall and the chocolate sauce stuck to the lid. Next time I might try a brownie layer, ice cream and then chocolate sauce.

Strawberries

While I was in college, my roommates and I had an ongoing joke about one of our roommates. Whenever something was on sale, Kristina would buy a ton of whatever it was. I am not exaggerating when I say that she had a year's supply of feminine products. So we used to joke about it by saying "It was on sale so I bought two." Well this week strawberries were on sale (88 cents a pound -how can you resist?), so we bought ten pounds. We're actually thinking about going back for more to make into freezer jam.

So I convinced my five year old son that he wanted to help out and we washed, stemmed, and froze seven pounds of strawberries. We like to add them to drinks in the blender (strawberry lemonade, banana strawberry, strawberry shakes, etc). In case you're not a math whiz, that left us with three pounds of strawberries. It was the prettiest three pounds, I sorted them out. We made the best chocolate sauce ever and an angel food cake and by bedtime we were down to two pounds of strawberries.

Since strawberry season is beginning, I'll add the chocolate sauce recipe for anyone that wants to try it. It came from a very nice lady that goes to church with my mother-in-law. It is also really good on fresh pineapple or eaten by the spoonful. I even put it on brownies. I couldn't help myself.

The Chocolate Sauce

1 Hershey Bar (regular size)

1- 14 ounce can Sweetened Condensed Milk

6 ounces Semi-Sweet Chocolate Chips

1/2 cup Butter (not margarine or other substitutes)

about 1/3 cup milk (to consistency)

Melt everything but the regular milk in a medium saucepan on medium heat until smooth. Take pan off of burner and stir in milk slowly until it reaches the right consistency (not too runny). It will thicken slightly when it cools. Let it cool or you'll burn your tongue -I know this from experience and not just mine (my husband can't keep out of it either). The best part is that it doesn't ever harden.

Ñoquis/Gnocchi

It's time for another Argentine dish. I made this for my husband while we were dating. Actually, I had just tried to break up with him at a Mexican restaurant in Provo, Utah called Los Hermanos. He now refers to it as "the Los Hermanos Episode." So to make it up to him I made ñoquis and invited him over for dinner. Less than two weeks later we were engaged. Coincidence? Probably.

First a little history. Ñoquis (called gnocchi in most places) date back to Roman times and can be made from potatoes, semolina, wheat flour, bread crumbs, etc. Outside of Italy, it's usually made with potatoes. In Argentina, the 29th of each month is Ñoquis Day. It was the day before pay day, money was tight and ñoquis were cheap to make. There are a variety of ways to make the actual ñoqui as well as a variety of sauces to add to it. You can even buy them fresh, frozen, or dried in many grocery stores. This is the version that I came to know in Northern Argentina. I learned the process from an Argentine friend in Yerba Buena, Tucuman who laughed at me for rolling the ñoquis so slowly. I've gotten better and faster since then, but it is a little awkward at first.

Step 1: Peel and cut up about one potato per person. It may not seem like a lot, but trust me. We always end up making way more than we think. Boil the potatoes in heavily salted water and then mash them with a little oil or butter (about 2 tablespoons). The salt keeps the potatoes from soaking up too much water. There's a chemistry lesson in there, but we'll skip that for now. Once the potatoes are mashed, put them in the fridge to cool off. This can be done the day before or you can use leftover mashed potatoes as well.

Step 2: The sauce. Everything is chopped up finely, except the tomatoes and chicken, which are cubed or diced.

2 Tbs butter
1/2 an onion (chopped finely)
2 carrots (grated)
1/2 a red pepper (chopped finely)
1 medium tomato (cut up) or can of diced tomatoes
16 ounce can of tomato sauce
2-3 chicken breasts (cut into small pieces)

I use a food processor to chop the onion, carrots, and red pepper. First fry the onion in the butter. Then add the carrots. When the carrots begin to soften, add the red pepper, tomato, and tomato sauce.

Mix in the following spices:
1/2 tsp garlic salt
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp parsley
1/8 tsp paprika

Add the chicken. Cook on medium high until chicken is cooked through. Then simmer on low until ready to eat.

Step 3: Making the ñoqui dough. Take the mashed potatoes and add lots and lots of flour. OK, start with 2-3 cups of flour. I add about a cup at a time until it reaches the right consistency. Mix and knead the mashed potato dough until it feels like bread dough. If it still feels sticky, add more flour.

Step 4: Forming the individual ñoqui noodles. Roll the dough into a long snake (just like you did when you played with play dough) and then cut into 1/2 to 1 inch pieces. Smaller are better, but you'll be rolling them out forever if you make hundreds of tiny ones. They look kind of like this once cut:

It is helpful, but not necessary to have a ñoqui maker. They are wooden with lots of grooves. If you don't have one, you can use the back of a fork. I've tried it and it does work, but I still prefer my ñoqui makers. In fact I think I need to buy a third one one to keep my kids from fighting over the extra one. This is a step that they love to be actively involved with. It usually means that I need to reroll a few that my kids "helped" with.

To form the ñoquis, start by flouring the ñoqui maker. Then grab one of the pieces of dough and smoosh it along the ñoqui maker with your thumb. The dough will roll out from under your thumb, curling up behind your thumb as you go. That may sound confusing, hopefully the pictures will help clarify. Please excuse my flouriness, it keeps the dough from sticking.

You should end up with a little shell shaped noodle. As you make them toss them onto a lightly floured surface. I use a cookie sheet. If you make an insanely large amount (like we do) you'll want to sprinkle flour over the ñoquis to keep them from sticking together as you layer more on top.

This is a 15x10 inch cookie sheet (see below). In some places they are stacked 3 deep. The idea was to have leftovers so that we wouldn't have to cook tomorrow. Not only do we have plenty for tomorrow, but we're going to have to invite some people over or we'll be eating ñoquis all week.

Step 5: Cook the ñoquis. Boil some water, add lots of salt (the chemistry lesson again). Drop in the ñoquis. We cook a little at a time and just keep adding as the earlier ones are done. They cook fairly quickly. You'll know they're done because the start to float. Scoop them out with a slotted spoon and keep going until they're all cooked.

Step 6: Dinner time! These are really filling, so don't overload you're plate. It's served just like spaghetti. Put the red sauce on top of the noodles. Enjoy.

Oreos

Usually at our house it is my husband that has the cravings. Even when I was pregnant, he had more cravings than I did. This time, it was me that had the craving. Homemade Oreo cookies. So, I found this recipe for Almost An Oreo Cookie from CD kitchen.

First the cookie dough from a cake mix. It's a really hard dough, but easy to make. Doesn't look very appetizing, does it?

The cookies come out of the oven still looking like little mounds, which look only slightly more appetizing than the dough. Then you squish them flat and they look like yummy chocolate cookies.

Here's the filling before adding the gelatin mix. It made tons of filling and I think I only used about half of it.

These didn't last long very long at my house. The recipe says that it makes twelve, but I ended up with eighteen (and a half). I'm already trying to justify making them again! Mmm...

Easter Sweet Rolls

Easter almost snuck up on me this year. We just happened to be looking at the calender to schedule a trip for the summer, when we discovered that Easter is in March this year. So know I've been thinking about Easter. We've been trying to remind my five year old that Easter is more than the Easter Bunny and egg hunts. We sat down to share the story with the kids and my husband asked him "What does Easter make you think of?" My son immediately answered "Jesus died for us." Then we did a flannel board story (minus the flannel board -just double sided tape and the TV screen) and he proceeded to tell my husband and I the story of Christ's resurrection. I guess he pays attention more than I think.

So, I was remembering what we did last year for Easter. I had to teach the children at church and did an egg activity (plastic eggs filled with different items) to tell the story of the crucificition. But the highlight of the class was the rolls. I spent the day before making almost five dozen rolls. It was worth the effort. They tasted great and I got tons of compliments. Not only is it a great way to remind the kids of Christ's resurrection, but they taste great. I'm posting the recipe now in case anyone wants to make them this year. If I remember, I'll add pictures when I make them.

Even if you don't celebrate Easter, these are a great treat.

Easter Sweet Rolls

1 package of frozen dinner rolls –thawed (or make your own roll dough recipe)
1 bag of large marshmallows (don’t use old or stale marshmallows)
1 tsp cinnamon
6 Tbs sugar
¼ cup (half a stick) of butter/margarine

Preheat the oven to 350 F. Melt the butter and set it aside. Mix the cinnamon and sugar together in a small bowl and set aside.

Divide the dough into roll-sized servings as you normally would to bake them. (Store bought rolls will already be divided.) Flatten each roll into a circle and place one marshmallow in the middle.

Close the circle of dough around the marshmallow. Be sure to seal it inside by pinching around the sides, then roll in your hands to minimize the seam and reform the ball.

Place in pan. Brush the melted butter on the tops of the rolls. Sprinkle cinnamon sugar over the rolls.

Bake for 15 minutes or the amount of time recommended for the frozen dough. Rolls are done when they turn golden brown.

The marshmallow will have melted inside, leaving the roll empty, just as Christ’s tomb was found empty when he had risen.

*You can make these the day before. After sprinkling the cinnamon sugar on top, cover with plastic wrap and place in the fridge until you're ready to bake them Sunday morning.

Don't Pick a Lemon

Terrible title, I know. It was the theme of a college dance while El Guapo and I were engaged, which is even worse than a blog title.

There's a place where you can pick your own citrus fruit for ten cents a piece less than two miles from us. We pass it all the time on our way to Sprouts to buy our produce. A couple weeks ago while my mother-in-law and sister-in-law were here, they took my kids there (El Guapo and I were on a date). They had a blast and came home with great pictures, fun stories, and tons of fruit. So we went the next Saturday (it's only open on Saturday) to get more. You're probably thinking, Who needs that much citrus? I agree, but my mother-in-law sent me the juicer attachment to my hand-me-down Bosch mixer. I needed an excuse to use it again and who doesn't love homemade lemonade or fresh squeezed orange juice?

On the way home we devised this brilliant plan for keeping the kids busy so that we could get to work. The kids are "helping" wash the fruit. Water + kids = mess. But it also means happy busy kids that stay outside until they are soaking wet and Mom and Dad have made plenty of progress without them under foot. We more than filled the huge bucket.

Here I am with my new juicer.

That's eighty lemons.

We measured out one cup of lemon juice into little Ziploc bags to freeze. Putting the bags into cups makes the pouring easier. Following my mother-in-law's recipe, it's 1 cup lemon juice, 1 cup sugar, and 2 quarts water. You may want to adjust it to your tastes.

Twenty six bags of lemon juice.

We also juiced fifteen grapefruit and thirty or so oranges, but that was before we started taking pictures.

My Most Requested Meal

Milanesa and Ensalada Rusa is probably the most requested meal I make aside from Kraft macaroni and cheese and ramen noodles. And we're not counting those because the voters didn't have a current voters' registration card, which could be because they're too young.

We make this meal every time we see my in-laws. As long as we make this, we have no fear of being disinherited. Plus we love my mother-in-law and she asks so nicely that we can't resist indulging her.

A little history: I spent a year and a half in Northern Argentina on a church mission. Unlike other parts of South America, they serve very little rice and beans in Argentina. Actually, I never ate rice and beans while I was there. Instead they serve a lot of beef -carne asada, chorizo, empanadas, etc. This is because Argentina has excellent beef. Milanesa happens to be one of those beef dishes. It's made from a thin slice of beef (the cut varies, but is usually from some type of steak or roast). Then you pound away at it to tenderize it and make it even thinner. It's dipped in egg, breaded, and then fried. It's often served with lettuce and tomato salad (with salt and fresh lemon juice and sometimes oil as the dressing) or french fries. The Milanesa itself can be eaten with fresh lemon or mayonnaise. Argentine mayonnaise is different than American. It's much better and more closely resembles Japanese Kewpie. If you've never tried it, I highly recommend tracking down the nearest foreign foods store and grabbing a bottle. It looks like this. Typical of the Japanese culture, it's very cute.

Ensalada Rusa actually means "Russian Salad." I have no idea where the name came from. It's a simple potato salad, although different from the standard potato salad that we see at American picnics and barbeques.

Step 1: Peel and cut potatoes. The size doesn't matter as long as you can fit them daintily into your mouth without embarrassing yourself. This preparation will also help your kids from embarrassing you by shoving huge potatoes into their mouths and trying to talk around them.

Step 2: Boil the potatoes. You want them cooked through, but not mushy. We're not making mashed potatoes. If they're too mushy, they fall apart when you add the sauce.

Step 3: Cut up and cook carrots. Or you can skip this part if you buy the frozen peas and carrots mix at the store. This is what we do. Add cooked (or at least thawed) carrots and peas to the potatoes.

Step 4: Convince my husband to come over and make the sauce. He's really good at it and refuses to write down any sort of recipe. If this fails, pour a small amount of oil over the potatoes. Argentines love to cook with oil, plus it keeps the potatoes from absorbing too much moisture and falling apart. The sauce is basically Kewpie, lemon juice, salt, and pepper. I think my husband adds some other stuff simply because he can't help himself.

Milanesa was one of my favorite dishes in Argentina. I realize that it's not strictly Argentine. Judging by the name, it probably originated in Milan, Italy, but don't quote me on that. It's also common in parts of Brazil.

Step 1: Cut the meat (I like to use boneless, skinless chicken breasts) into really thin pieces. If you have a good relationship with your butcher, this would be a good time to pull in a favor. I had a butcher at Albertsons hand cut a roast for me. If that fails, or if you're using chicken, it's easiest to cut it while it's semi frozen. If it's thawed, it wiggles around and is really difficult to cut. If it's too frozen, your knife won't cut it. Using a really sharp knife is helpful. No matter how you do it, be careful. I am always sure that I'm going to slice a good portion of my hand or finger off during this step.

Ideally, you will end up with a nice stack of randomly shaped thin slices. I used 4 big breasts for 5 adults and 1 child (the other child only used hers as a dipping device and never really ate any). We always have leftovers. I figure if you're going to put in the effort, you might as well go all out. The leftovers also make great sandwhiches.

Step 2: Beat 3-4 eggs in a bowl. Pour breadcrumbs (you will use the entire container) into a shallow bowl and a little oregano and garlic powder. Other good spices to add are onion powder, parsley, paprika, and garlic salt. It's up to you, but don't get carried away with it. Dip the sliced meat (individually) into eggs and then into the bread mixture. Place them on a plate to await Step 3.

Step 3: Fry the egged and breaded meat. Make sure that they are cooked through. No one wants to have their spouse accuse them of food poisoning. Lay the cooked milanesa on paper towels to absorb some of the grease. They should look about like this when they are done.

Serve the milanesa with Argentine mayo (or Kewpie) and lemon. We also had cucumber with ranch and an apple-pear, but those didn't make it into the leftovers picture below.

We also made coconut macaroons. Sorry, it's a secret family recipe that my mom conned another family into sharing with her. As a result, I'm not allowed to share it. But they're yummy and I don't even like coconut.

With all the yummy food, we had a great visit with my in-laws and were sad to say goodbye. We've already scheduled the next visit and milanesa dinner for this summer.

Hopefully I'll have a chance to make ñoquis, which the Argentines borrowed from the Italians as well. Except that the Italians spell it gnocchis. They also borrowed canelone from the Italians. I have a recipe for that too. Now I'm getting hungry.

Happy New Year!

I hope that everyone had a great 2007 and will have a wonderful 2008! I had mixed feelings looking back over the past year. A lot of good things have happened and a few things that I wasn't really thrilled about as well. My baby has gone from crawling to walking and talking. My little boy isn't so little anymore and is in 1/2 day preschool twice a week. He uses words like distract, disgusting, panic, and filthy that make him seem too big for having just turned 5. So while I'm thrilled to see how far they've come over the past year, I'm not ready for them to grow up so fast.

Other highlights over the past year... I picked up crocheting again and started making my own patterns. We moved. El Guapo started a new job. I went from working with the kids ages 3-11 at church to teaching a Sunday school class with my husband for 14 and 15 year olds. I found out my sister and sister-in-law were expecting (both due in February 2008). I visited Mexico for the first time on our Mexican Riviera cruise. I got to visit my 91 year old Grandma introduce her to my daughter who shares her name and take a 4 generation of girls picture with my mom there as well. We bid farewell to my brother-in-law who will be serving a church mission in Germany for the next 2 years. My son got ear tubes put in and his adenoids taken out. It's been eventful. We've done a lot, survived a lot, and learned a lot. I have mixed feelings on it's passing, but I'm looking forward to the New Year and all that it might bring.

To welcome in the New Year we had a party. It was over by 7:00 PM since since half the party (our kids) had to be in bed by 8:00 PM. We started with a yummy dinner of homemade sushi. It was our first attempt, so they weren't as pretty as you get in a restaurant. We had a great time and improved as we went. My 5 year old even made some with a little help from Dad.

After dinner we had a mini carnival. It's a tradition from my in-law's that we've adopted. It's great for young kids and doesn't involve staying up 'til midnight. We each were in charge of a game and handed out prizes. My son did a penny toss. You try to throw the penny as close as you can to the line without touching it. The closest wins. My daughter tampered with the results (she kept picking up the pennies) so we're not sure who won. Then we did a bean bag toss, a fishing game, and a shooting gallery (with a toy gun that shoots foam discs). Then we toasted in the New Year (I'm sure it was midnight somewhere) and did confetti poppers. The kids were thrilled and no one lost any more sleep than normal. I have "chronic insomnia with acute episodes." That's what the doctor said. By the way never take Ambien.

I have to admit that in the past I have skipped the New Year's resolution tradition. I figured why make a resolution that rarely makes it past the middle of January. But since there were a few things that I've been wanting to do anyway, I decided to make them into resolutions for 2008. I'm going to list them here, not because I expect you to care, but to help me remember and for a little accountability.

My first goal is one that I talked El Guapo (see previous entry for explanation of Hubby's new name) into doing as well. We plan on reading 25 books this year. We have a few already specified as part of the goal. We are both reading the Book of Mormon and El Guapo also wants to read Crucial Conversations as one of his 25. I have to admit after sitting in on my father-in-law's lecture based on the book, I am tempted add it to my book list as well. I'll be adding completed books to my list as I finish them.

Another goal El Guapo and I have in common is exercising. El Guapo has a specific goal of so many pounds by a specific date. I don't. I just want to be more active and maybe loose 5-10 pounds. I just like how I feel when I've exercised. I have more energy and a more positive outlook. So I'm not looking at a strict exercise schedule, but I plan on having a few dance parties with my kids. And I love that my son likes to do pilates with me. He thinks they're fun, which makes me laugh.

Next goal is to have a better morning routine. I admit that I'm kind of lazy. There are days when we don't get dressed until almost lunch time. Although some of my most productive days have been spent entirely in pajamas. I like to clean in my pajamas. So the goal is to get up, have breakfast with the kids, get all three of us dressed and properly groomed, and read stories. Then we can get on with whatever the day has in store for us. I may have to skip the stories on preschool days though. I hate waking the kids up, so we're often in a rush on those days.

I am also continuing the goal of making one toy a month for Kristie's Toy Drive. So that's a minimum of 12 toys by June 2008.

I am also joining in on El Guapo's goal of not moving this year. It may seem like an easy goal, but we've never had a year without a move. We're worse than the military. We've moved 9 times in 7 1/2 years. Alone I'm even worse. I haven't lived in one place for more than a year since I graduated from high school in 1996. So we're hoping to avoid the hassle of moving and save the cost of a move this year.

There may have been more goals that I was considering, but I can't remember them. Now you see why I'm listing them here. And I used to make fun of my mom for making lists all the time. Now I wish I was in the habit of doing it more often. Sorry this post went on so long. Thanks for humoring me and reading to the end. Have a wonderful New Year!

A Halloween Treat!

A long time ago I signed up for the Bright Ideas e-newsletter. The last one had a recipe for Mummies made from pretzels and chocolate. I have a weakness for chocolate and love the sweet/salty mix. I was able to convince my cute husband that this would be a great addition to our pumpkin carving party. He has a weakness for chocolate too.

Because I have small children, it's easiest to spread out the process. So Sunday I did the pretzel dipping, while Hubby tried to keep the kids away (a near impossible task). I used an improvised double boiler instead of microwaving like the directions said. I'm also substituting chocolate chips for the Dove bars. I used the entire bag of chocolate chips plus the remnants of a previous bag. It ended up making more than the recipe says.

Here they are about halfway through the process.

I didn't have vanilla frosting so I used the cream cheese frosting that I had on hand. When I make sugar cookies I double the batch of both cookie dough and frosting. Then I divide it up and freeze it. It makes the process a little easier for subsequent cookie making fun. So I happened to have my ziplock of frosting ready. Just snip the corner and squirt!

This is about half of what we made.

They were a big hit. My son told me they were scary. He was talking about the good, fun kind of scary (not the Haunted House kind of scary -long story). My daughter enjoyed hers as well, starting with the frosting. She was a chocolaty mess when she finished.

To keep us from eating all of them, we took a few plates to our neighbors. Share the sugar highs! I think these will be a yearly tradition. They were a lot of fun to make and taste great!

Recipes and Cooking

Here are links to each of the blogs that I have done that included (or gave the link for) a recipe.

Almost an Oreo Cookie

Fresh Squeezed Lemonade

Milanesa and Ensalada Rusa

Mummy Pretzels

Ñoquis/Gnocchi

Oreo Turkeys

Spiderweb Brownies

The Chocolate Sauce