The Most Perfect BROWNIES

Recently I've been on the quest for the perfect brownie. Today someone posted the link to this very unique blog - all (or so I've seen) of her recipes are done by video! So you honestly can't mess anything up! And considering I've messed up a few too many brownie recipes lately, I figured trying one more before giving up altogether couldn't hurt. I'm so glad I didn't give up! This is the recipe I've been searching for all along (to my WC sis, you know I LOVE Aunt J's brownies, as similarly pictured below, but this are a bit cakier and a tad sweeter and I think more along Jim's lines of a really great brownie). So after rewinding this woman's video enough times to catch the ingredients and measurements, here you go!

FUDGE BROWNIES

Source: Kathy Maister's startcooking.com

14 Tbsp butter, melted

1/2 cup unsweetened cocoa powder

1 1/4 cup sugar

3 eggs

2 tsp vanilla extract

1/2 cup flour

pinch of salt

Optional: nuts, chocolate chips, etc. (I used 1/4 cups walnuts, 1/4 cup semi-sweet chocolate chips)

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See Source link for Kathy Meister's video directions!

Pasta e Fagioli

Oh Sweet Jesus! I've never tried a copycat recipe before but this one was hands down a success!! I'm not really a soup eater when out at restaurants, but when I worked downtown a co-worker and I would often head to Olive Garden for the unlimited soup and salad lunch special. I prefer soups with substance so I opted for the pasta e fagioli and it was so good! Ever since my first day enjoying that fabulous soup I have longed to make it myself. Thanks to cdkitchen.com I was able to do so. This has been on my list of things to make for a while now, but the husband was on night work this week so I figured it would be the perfect opportunity to make a big pot of soup and enjoy it for lunch and dinner all week. I scaled the recipe down to make 4.5 quarts and it filled my big pot up pretty well and would be plenty even for a small family. So for all those who were ever in search of a no-fail pasta e fagioli recipe, this is the one to try!

PASTA e FAGIOLI

Source: cdkitchen.com

1.5 tsp oil

1 lb ground beef

6 ounces onion, chopped

7 ounces carrots, slivered (I chopped)

7 ounces celery, diced

24 ounces tomatoes, canned, diced

1 cup cooked red kidney beans (I used 1 1/2 cups)

1 cup cooked white kidney beans (I used 1 1/2 cups)

44 ounces beef stock

1 1/2 tsp oregano

1 1/4 tsp pepper

2 1/2 tsp parsley, fresh, chopped (I used dry)

2/4 tsp tabasco sauce

24 ounces spaghetti sauce (I used Ragu)

4 ounces dry small dry pasta (I used ditalini - I recommend cooking this separate and adding at after the soup is cooked)

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1. Brown beef in oil in large 10 qt. pot until brown.

2. Add onions, carrots, celery and tomatoes and simmer for 10 minutes.

3. Drain and rinse beans and add to the pot.

4. Add beef stock, oregano, pepper, parsley, tabasco, spaghetti sauce (and noodles if you choose to).

5. Simmer until celery and carrots are tender, about 45 minutes (I simmered for about an hour and a half).

Notes: my soup turned out thicker because I cooked it longer and the pasta went in dry. It's still wicked good though!

I iced it!

Yeah, I love that colored sugar - I can never get enough of it on my cake. A little difficult to see in my awful kitchen lighting, but I used pink for Valentine's Day :)

FINALLY!!!!!

I've ruined so many baked goods these last few months. With the demise of so many cookies and cakes I was bound to be successful one of these times - so the desire to succeed never left. Earlier this week, one of the fabulous Nesties on the What's Cooking board posted the recipe for America's Test Kitchen fluffy yellow cake. I was immediately drawn to this recipe for a few reasons. 1. I've become a huge fan of the ATK recipes because they always work out for me. 2. My husband loves plain old yellow cake. 3. I still had to have a little success with my baking this week!!

And so it was meant to be, and I'm so proud to say that this cake did not fall flat on me! Which is what usually happens when I bake cake/cupcakes anymore.

I was so ecstatic that I had to post the pictures of this gorgeous yellow cake before I even iced it. I'm 100% confident that it's going to taste amazing, too!

I baked it in a 9x13 pan for transporting ease as I'll be taking this cake into work with me tomorrow - and it took a perfect 35 minutes to bake up.

FLUFFY YELLOW CAKE

Source: America's Test Kitchen

Nonstick cooking spray can be used for greasing the pans (proceed with flouring as directed).

Bring all ingredients to room temperature before beginning.

Makes two 9-inch cake layers.

2 1/2 cups cake flour , plus extra for dusting pans

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon table salt

1 3/4 cups sugar (12 1/4 ounces)

10 tablespoons (1 1/4 sticks) unsalted butter , melted and cooled slightly

1 cup buttermilk , room temperature

3 tablespoons vegetable oil

2 teaspoons vanilla extract

6 large egg yolks , room temperature

3 large egg whites , room temperature

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1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch-wide by 2-inch-high round cake pans and line bottoms with parchment paper. Grease paper rounds, dust pans with flour, and knock out excess. Whisk flour, baking powder, baking soda, salt, and 1 1/2 cups sugar together in large bowl. In 4-cup liquid measuring cup or medium bowl, whisk together melted butter, buttermilk, oil, vanilla, and yolks.

2. In clean bowl of stand mixer fitted with whisk attachment, beat egg whites at medium-high speed until foamy, about 30 seconds. With machine running, gradually add remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds (whites should hold peak but mixture should appear moist). Transfer to bowl and set aside.

3. Add flour mixture to now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop mixer and scrape whisk and sides of bowl. Return mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

4. Using rubber spatula, stir 1/3 of whites into batter to lighten, then add remaining whites and gently fold into batter until no white streaks remain. Divide batter evenly between prepared cake pans. Lightly tap pans against counter 2 or 3 times to dislodge any large air bubbles.

5. Bake until cake layers begin to pull away from sides of pans and toothpick inserted into center comes out clean, 20 to 22 minutes. Cool cakes in pans on wire rack for 10 minutes. Loosen cakes from sides of pans with small knife, then invert onto greased wire rack and peel off parchment. Invert cakes again and cool completely on rack, about 1 1/2 hours.

Wilted Spinach Salad with Feta

For Christmas, my girlfriends and I all got together to exchange gifts, and my friend Jess's fiance cooked us a fabulous dinner that I'll never forget. He was so secretive when he was cooking and he wouldn't let us know what anything was until it was served. First up... wilted spinach salad with feta - OH MY GOODNESS, this salad (albeit not very healthy) was so freaking good!

Now here we are, 2 months later, and my other friend, Dana, mentioned having a dinner party and she didn't know what to make. This amazing salad was the first thing that popped into my head because as easy as it is, it's definitely an impressive dish. Then, of course, I started craving it, so I made it for dinner last night!

WILTED SPINACH SALAD WITH FETA

Source: Epicurious

1 9-ounce bag fresh spinach leaves

5 tablespoons olive oil, divided

1 medium red onion, halved, cut into 1/3-inch thick wedges with some core attached

1 7-ounce package feta cheese, coarsely crumbled

2 tablespoons Sherry wine vinegar (I used red wine vinegar)

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Place spinach in large bowl.

Heat 2 tablespoons oil in heavy large skillet over high heat.

Add onion; sauté until brown and softened, about 7 minutes.

Transfer to bowl with spinach; remove skillet from heat.

Add remaining 3 tablespoons oil and cheese to skillet.

Stir to melt cheese slightly, about 1 minute. Stir in vinegar.

Season to taste with salt and pepper. Pour over spinach; toss to coat and wilt slightly.

Serves 4 - see source link for nutritional info.

This photo doesn't really do it justice, but TRUST ME, it's beautiful and delicious and you will love this!!

Broiled Parmesan Tilapia

My friend Dana gave me this recipe. I liked it, my husband didn't, but he only likes his fish breaded/batter dipped and fried. So his opinion doesn't count. So if you're looking for a new, easy, FAST way to cook your tilapia, definitely give this one a try! And just so you really understand, I whipped this dinner together SO FAST, it was done before the sun set! I served it with parmesan couscous and brussel sprouts.

BROILED PARMESAN TILAPIA

Source: Spark People

1/4 cup Parmesan cheese

2 tablespoons butter, softened

1 tablespoon and 1-1/2 teaspoons mayonnaise

1 tablespoon fresh lemon juice

1/8 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

1 pound tilapia fillets

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1. Preheat your oven's broiler.

2. Grease a broiling pan or line pan with aluminum foil.

3. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

4. Arrange fillets in a single layer on the prepared pan.

5. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes.

6. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork.

Be careful not to over cook the fish.

Makes 4 servings

See Source Link for Nutrition Information

Monkey Bread

Yesterday I got an email from my mom asking me to make monkey bread. Neither of us had ever had it in our lives, but my mom recently attended a party where it was served and was gone within minutes. My poor mom wanted more! I couldn't deny the chance to bake something so of course I was going to make it for her. For some reason I felt that it would be okay to bake in a loaf pan, and I think it would've been fine if I hadn't stuffed 4 layers of sugar coated cut biscuits into it, but in the end I think it turned out pretty decent. Mom's on her way over tonight :)

All of the recipes I searched for were very similar, but since I used Pillsbury biscuits I'll link you to the Pillsbury recipe.

Taco Chicken

Several of us WC nesties get the Kraft magazines sent to us. When DH and I flipped through the most recent edition, we both saw this recipe and knew we had to try it - one problem: I didn't think potatoes really went with it. So I modified the cooking technique since I had some microwavable brown rice on hand.

The original recipe can be found here.

TACO CHICKEN FOR 2

2 chicken breasts
1/2 pack of taco seasoning
1/2 - 1 cup of hot salsa
mexican blend shredded cheese
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I lined an 8x8 baking dish with foil. I sprayed the bottom with non-stick cooking spray. I sprinkled a coating of taco seasoning into the bottom of the pan. I layed the chicken breasts in the pan and sprinkled taco seasoning on top of the chicken breasts until covered. I spooned about a 1/2 cup to 1 cup salsa on top (I recommend 1 cup so you can get some sauce when it's done baking). I covered with foil and baked for 30 minutes in a 400 degree oven. I removed the foil covering and sprinkled with cheese, and continued to bake a few extra minutes until melted. Serve with rice and sour cream - it was SO easy to prepare and really satisfying - you should definitely try this one if you haven't already!

Husband's Fave: Lemon Chicken

I got this recipe from a friend like 4 years ago that she got out of an issue of Oprah Magazine. If I remember correctly, it was the recipe of an actual bonified chef, and it called for using parts of a whole chicken. As some of you may have noticed by looking through my blog - I only like to eat chicken breasts. So I adapt the majority of my recipes to account for this. I wish I still had the photocopy of the page from the magazine, but it was so disheveled from the many times I had to use it over these past few years I eventually had to toss the original and transfer the recipe to an index card kept in my recipe box. For the record - I googled and searched Oprah's website to figure out if I could link directly to the original recipe, but I couldn't find it :(

LEMON CHICKEN

Chicken parts (I use 4 chicken breasts)

1 cup freshly squeezed lemon juice

1/2 cup olive oil (I've found that you can reduce this by up to half and the results are still delicious)

1/2 Tbsp red wine vinegar

1 tsp minced garlic (I always use more, and prefer crushed garlic)

1/4 tsp oregano (I don't recall if this called for fresh or dry - but I always use dried herbs)

2 Tbsp fresh parsley (I always use dried herbs)

Salt & Pepper to taste

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The gist of this recipe is to broil the chicken, flipping halfway, whisk together the remaining ingredients, then pour over the chicken. The recipe called for heating the lemon mixture in a saucepan. I've found that pouring the lemon mixture over the chicken and continuing to broil produces good results - and minimizes dishes! I always make this in a 9 x 13 pan, lined heavily with aluminum foil. Serve with rice :)

Sorry I can't be more specific, but if you have any questions, you can always email me at bluebridejan07@gmail.com

I love my WC sis :)

For my 1 year anniversary my WC sis, Lindsey (Luluk1102), sent me brownies made with a family recipe and she even sent the recipe on a pretty index card with her kitchen stamp on it - so cute! But I was sooooo bored this weekend, and needed to go get an onion for my salsa (below) so I figured I'd give these fabulous brownies a shot so I picked up a few things from the grocery store to make them. I love these brownies, and I love my WC sis - thanks Linds!

Visit Lindsey's blog for the recipe!

Hot-cha-cha!

The hubby and I enjoy chips and salsa - BUT... I really haven't found a store bought salsa that we like. They all are just too chunky for our taste. My friend, Jess, once said she really liked the Chili's restaurant salsa, so I googled for a knock-off recipe and found one!

And really, when you make your own salsa, you can make it as thick or thin as you like, as spicy or mild as you like - so it's perfect.

CHILI'S SALSA

Source: Recipezaar

1 14.5 oz can tomatoes and green chili's (Rotel) (I used 2 small cans then weighed the contents to get 14.5 ounces)

1 14.5 oz can whole peeled tomatoes (plus juice) (I could only find a 28 oz can so I took each tomato, deseeded them, then weighed them and added the juice from the can until I got 14.5 ounces)

4 teaspoons jalepenos (canned, dicked - not pickled (I get jarred diced jalepenos by Cento - and of course I added waaaaay more than 4 teaspoons)

1/4 cup diced yellow onion (I use vidalia onions)

1/2-3/4 teaspoon garlic salt (I used 3/4 tsp)

1/2 teaspoon cumin

1/4 teaspoon sugar

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1. In food processor place jalepenos and onions and process for just a few seconds.

2. Add both cans of tomatoes, garlic salt, sugar and cumin.

3. Process by pulsing until you reach desired consistency.

4. Refrigerate a few hours to help blend and enrich the flavor.

Note: I also added about a 1/2 to 1 teaspoon of regular table salt.

Potato Soup sans Shrimp

My friend Dana said she wanted to try this potato soup recipe from Paula Deen. It looked easy enough to me, and it was something I always wanted to try making myself, so I figured I'd give it a shot. Only problem - I don't think I'd like shrimp on my potato soup. I'm one of those weird people that if I try something once, and like it, I can only have it in it's original form (meaning the form in which I tried it the first time). So potato soup to me is creamy potato soup topped with chives, cheese and bacon.

So all I had to do was not put the shrimp in it, and it was simple enough. It wasn't no Bennigan's potato soup (the only potato soup I've ever had - and enjoyed), but I did really enjoy this one. I think I'd try a different recipe before I tried this one again though - I think the chicken bouillon in it is what made it different from what I'm used to. But as long as the hubby liked it (and he did) I consider it a success.

The long awaited Shrimp Scampi

Well folks, I've had this recipe bookmarked for 7 months!!!! And I don't even know if this "nestie" is still around because I haven't come across her blog in a long time (good thing I bookmarked it!) because I'm not motivated enough to set up googlepages - so I visit blogs by clicking on the links in peoples' siggies. Anyhow, there was a series of events that led up to my finally being able to make this dish:

1. I've recently become obsessed with Trader Joe's, and I bought a bag of frozen shrimp - something I've never bought or cooked before, and
2. My husband was on night work - again - and he doesn't like shrimp.

Ok, that wasn't so much a series of events, but they were events nonetheless. And so I was 1 hour from leaving work today, and I was scrolling through all of my bookmarked internet favorites, and came across this long-buried link. LIGHTBULB!! But guess what - I don't normally stock lemons or fresh garlic in my house. So, a trip to the grocery store was necessary.

So off I went to the grocery store, grabbed what I needed, along with a beatifully fresh ciabatta roll to go along with it, and set off home and immediately began arranging my ingredients for dinner. Ok, I'm rambling. So here's the recipe with my notations in italics!






SHRIMP SCAMPI FOR TWO
adapted from Gourmet, April 2006


about 12-14 large shrimp, peeled and deveined (I used 24 frozen shrimp - the bag said they were large, but they looked small to me, so I read the servings sizes on the package - sure enough, 12 shrimp per person)
3 Tbsp - 1/4 cup olive oil
1/3 cup white wine (I used pinot grigio)
zest of one lemon
1 Tbsp lemon juice (I used 2 Tbsp because I love lemon in my pasta)
crushed red pepper flakes
3 cloves garlic, minced (I used my handy microplane for this)
1/4 cup chopped flat leaf parsley (I used dried parsley, because I don't do fresh herbs - didn't measure, just sprinkled however much I liked)
1-2 Tbsp unsalted butter
salt and pepper
1/3 box of long pasta (I used linguini)

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1. Boil and salt water and cook pasta according to package directions. Before draining, reserve 1/4 cup of pasta water.

2. Heat oil over med-med high heat. Season shrimp with salt and pepper. Saute until pink and firm (about 1-2 minutes - do not overcook). Remove shrimp and set aside.

3. Add minced garlic to pan and saute until fragrant (about 30 seconds).

4. Add lemon juice and wine. Cook to reduce just a pinch.

5. Add crushed red pepper (to taste), lemon zest and parsley.

6. Add butter and cook until just melted.

7. Return shrimp to pan. Transfer drained pasta to pan. Mix together.

8. Add as much of the reserved pasta water as is needed until the sauce reaches the desired consistency.






Serve with or without parmesan cheese - I meant to, but was too eager to EAT it so I forgot, and it was FABULOUS! HIGHLY recommend! Thanks Honeybear a/k/a Rach257!

3 Bananas

I had 3 very ripe bananas. What better to make than a batch of moist banana muffins? Nothing I could think of! So banana muffins it was. I'm sure I found this recipe somewhere on the internet several years ago, because back then, that's how I found all of my recipes. But that was before the days of blogging so I have no idea where it's source is. But anyway, here's my recipe, which is for a standard banana bread, but I halved it based on the amount of mashed banana I had and got 8 perfect sized muffins out of it. For integrity's sake, I'll post the banana bread recipe in it's whole form.

BANANA BANANA BREAD

2 cups all-purpose flour

1 tsp baking soda

1/4 tsp salt

1/2 cup butter

3/4 cup brown sugar

2 eggs, beaten

2 1/3 cups mashed banana

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1. Pre-heat oven to 350 degrees.

2. Stir together dry ingredients.

3. Cream together butter and sugar.

4. Stir in eggs and bananas.

5. Stir wet mixture into dry mixture just to moisten.

6. Pour into 2 8x4 inch loaf pans

7. Bake 60-65 minutes until a toothpick inserted comes out clean.

Note: As muffins, they took 20 minutes to bake.

Trader Joe's Eggplant Cutlets

These things are amazing!!!!!!! I don't really buy eggplant because I find the salting and removing moisture to be a pain in the butt. My Trader Joe's is not that close to my house, so I just recently started venturing and during my first trip I came across these frozen breaded eggplant cutlets and a lightbulb went off in my head.






So the first thing I decided to try was eggplant lasagna because I had some fat-free ricotta and some shredded mozzarella on hand from earlier in the week when I tried to make calzones (they're not in my blog for a reason, lol). This was absolutely delicious!!! And low-fat! I only used about a half cup of ricotta, a 1/2 cup of shredded cheese, and just a light sprinkling of parmesan/romano to make 2 servings. I used enough eggplant cutlets to make 2 layers and lightly fried them in a little EVOO. For someone who is a convenience cook (that's me, by the way) this totally worked. This will definitely be something I make on a regular basis when the hubby is on night work (cuz yeah, I married the kind of guy who hates vegetables).

WC Recipe Exchange

Well, my experience with the WC holiday recipe exchange wasn't that great - it wasn't anybody's fault, but it just seemed that there was always something working against me. I couldn't meet the deadline because my dad passed away, then it was one thing after another, until finally, today, I was able to get it done. But then........... I don't know what I did but the batter for my recipe never really set up - the directions said to bake for 20-30 minutes. I baked it for 20 and it wasn't done. I baked it up to 30 minutes and took it out. I should've checked it again before taking it out but I figured the extra 10 minutes should cover it. Then while it was cooling I realized that the top crust seemed to be totally separate from the rest of it and so basically I totally botched the recipe, and to the WC nestie who submitted Walnut Bars, I apologize from the bottom of my heart!! Both for the extreme lateness, and for botching it royally. And so, now I present my disaster...

Italian Wedding Soup

aka Little Meatball Soup

My paternal grandmother is pure Italian. When we would visit her for Thanksgiving she would always serve this soup with dinner. I remember always looking forward to it, and if she didn't have it I would be disappointed.

When my mom and I finally learned how to make it, Progresso used to make an escarole soup and that was the only way we knew how to make the soup (well, the basis for it anyway). Then one day I could never find the canned escarole soup so I was at a loss for what to do and so we went a few years without this fabulous soup (because we stopped visiting this grandma because she wasn't exactly local anymore) until, one day I got up the guts to face the fact that escarole is a fresh leafy green available in my grocery store and that it wasn't gross to boil what, to me, was "lettuce." So I gave it a shot and it turned out fabulous so all was right in the world again. And so I shall share the basis of this recipe with you

about 1 pound of ground beef, seasoned as meatballs to your liking (I season mine with garlic, italian bread crumbs, parmesan cheese, salt and pepper, mixed with 1 egg)

2 chicken breasts (or you can use canned chicken)

1 head of escarole, chopped and rinsed

1 large can of chicken broth plus a carton of chicken broth

chopped celery and carrots

1 small onion, minced

salt/pepper to taste

about 1 cup orzo pasta

1. In stockpot add broth, escarole, celery, carrots and onion. Set pot to simmer.

2. Begin forming meatball mix into tiny meatballs, dropping in the pot as you form them.

3. Once soup is simmering, season with salt/pepper and add chicken breasts.

4. Cover and simmer on low for several hours.

5. When meatballs are cooked through, boil water separately and cook orzo pasta according to package directions (approx. 9 minutes).

6. Drain and rinse orzo and add to soup.

(Note: the broth is not an exact science. Add more water/chicken broth to your liking. And keep an eye on it while the soup is simmering to make sure it doesn't evaporate.)

Enjoy with a sprinkling of cheese, and some buttered crusty bread!

Holiday: Chocolate Chip Cookies

Over the years I've tried every single chocolate chip recipe I've seen that anybody said was the best. Thank you, again, Katie, for sharing this America's Test Kitchen recipe! Everybody loved them!!

I did want to add my notes because I messed up an entire batch by not chilling the dough enough. The trick I found that worked best for me was to go all the way up to the forming dough ball part, and twist to get 2 halves, as instructed. But then what I did was I put each dough ball onto some parchment paper and stuck them in the fridge for about an hour. It helped the dough chill quickly enough for me to not have to wait too long to bake them and resulted in a PERFECT cookie. I even made a batch with NO chocolate chips because my friend Jess and I really just love the dough sans chips. They were also a hit!

Holiday: Cream Puffs

Thank you, Katie, for inspiring me to give these a shot! They were a hit! And SO easy!

Basic Cream Puff Dough

1/2 cup butter
1 cup water
1/4 tsp salt
1 cup all-purpose flour
4 eggs





1. Preheat oven to 425 degrees.
2. In a large pot, bring water and butter to a rolling boil.
3. Stir in flor and salt until the mixture forms into a ball.
4. Transfer the dough to a large mixing bowl.
5. Using stand mixer, beat in the eggs one at a time, mixing well.
6. Pipe onto prepared baking sheet in Tbsp size.
7. Bake for 20-25 minutes in preheated oven until golden brown. Centers should be dry.
8. When shells are cool, pipe the cream into the shells.
9. Dust with powdered sugar.

(Note: Pipe cream into shells before serving. We piped the night before and the next day they were not as good as when we first piped them that night. And piping takes no time at all so it's really no big deal. Lesson learned!)

For the cream, we used this Williams-Sonoma recipe.

Holiday: Chewy Coconut Cookies

My friend Dana and I wanted to try something new this year. We came across this recipe. We both agree that it was an easy, likable recipe and we would both make them again. I'm linking you directly to the allrecipes recipe so you can view the comments left by others who tried the recipe (can I say "recipe" one more time?). We followed the recipe exactly, but would definitely add some toasted coconut for a little extra coconut flavor. Enjoy!