Easy Herb Thanksgiving Turkey **If this is your first Thanksgiving turkey, I advise you to cook the
stuffing separately until you are confident that you can cook the
stuffing inside the turkey safely! Be well for the holidays!** * 1 (14 pound) turkey * 1/2 teaspoon salt * 1/4 teaspoon ground pepper * 4 c. chicken broth * 2 c. water * 2 large yellow onions, peeled and quartered * Herb Butter: * 1 cup butter, softened * 2 tablespoons dried thyme * 2 tablespoons dried sage * 2 tablespoons dried,flat leaf parsley * 1 tablespoon poultry seasoning * 2 teaspoons dried rosemary Instructions: Preheat the oven to 425 degrees F. 1. Remove giblets and neck from the turkey. 2. Rinse and dry bird. 3. Fold wing tips behind the turkey. 4. Season inside of turkey with salt and pepper to taste. 5. Combine butter and fresh herbs very well. Be sure herbs are evenly distributed. 6. Starting at the neck end of the turkey, loosen the skin by sliding your fingers underneath it, being VERY careful not to tear it. 7. Slide your hand as far as you can toward the other end of the turkey, separating the skin from the meat. 8. Rub two-thirds of the herb butter over the entire breast. 9. Tie drumsticks in front with oven safe twine. 10. Place the bird on a rack in a roasting pan breast-side up. 11. Place onions inside the turkey. 12. Mix broth and water and place in roasting pan, beneath the rack. 13. Make a foil "tent" to keep the breast from cooking to quickly and place it loosely over the turkey. 14. Place turkey in oven and decrease the temperature to 350 degrees F AFTER the turkey has been placed in the oven. 15. Bake 3 to 3 1/2 hours. 16. Remove foil tent from turkey when 45 minutes are left and baste every 15 minutes with broth. 17. Melt remaining herb butter when there are 20 minutes left. 18. When there are only 15 minutes remaining, baste turkey with melted herb butter. 19. USE A MEAT THERMOMETER! The turkey is done when the thigh meat reaches an internal temperature of 180 degrees F and the breast meat reaches an internal temperature of 170 degrees F. 20. When the turkey is done, remove from the oven and let set 30 minutes before carving. This ensures that you have a moist turkey! Enjoy!
Egg Nog Divinity I apologize for the delay, but as you can see; I have been
updating my website so that it is easier for you to navigate and find
what you need! I hope that you all will still find a good excuse to enjoy a delicious
candy like this! I made it for Christmas and it was GREAT! Please let me know how you like it if you make it! FYI...This recipe is MUCH easier with a stand mixer rather than a hand mixer and it is more affordable than your usual divinity because I eliminated the need for corn syrup and it was still delicious! * 3 2/3 cups white sugar * 3/4 cup water * 1 teaspoon rum extract * dash of nutmeg * 2 egg whites * 2/3 cup chopped walnuts (optional) 1. Cook sugar, extract, nutmeg and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved. (On humid days, use 1 tablespoon less water.) 2. Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage). Hard ball stage is when you drop it into cool water and it forms a ball of candy that is firm to the touch. When you put a spoon in the candy and lift it, it will form a "rope". This means it will make one line instead of dripping, but not be stiff, when it is ready (should you be brave enough to attempt without a candy thermometer!). 3. Beat egg whites in 1-1/2-quart bowl until stiff peaks form, but do not overbeat! 4. Continue to beat while SLOWLY pouring hot syrup in a thin stream into egg whites so that they do not cook. 5. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer - because of the stiffness, this is why stand mixer is best. Your hand will tire with a hand mixer, but it is possible because I did it!). 6. Fold in walnuts (if you choose). 7. Drop from buttered spoon onto waxed paper. I also sprayed foil with nonstick spray and that worked well. 8. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. 9. Store in airtight container and ENJOY!
Chef Shan-Shan Chen has owned and operated Bamboo Garden - a popular, traditional Chinese restaurant in San Francisco, California - for over five years.
A native Californian, Chen comes from a long line of restaurateurs dating back many generations and spanning continents. Her grandfather was the third Chinese restaurateur in San Francisco's early Chinatown. Executive Chef Chen states, "My parents, grandparents, uncles and aunts have all owned Chinese restaurants," explains Chen. "My grandfather Tong Yueh was from Shandong -- a province south of Shanghai. In Shandong there is a huge emphasis on pasta and bread products. As a result, my family's specialties include homemade noodles, breads, pancakes and dumplings - made with our ‘secret sauce' passed down to each generation." Fluent in Mandarin Chinese, as well as Mandarin cooking techniques and traditions, Chen enjoys sharing the richness of her culture with people of all backgrounds. Though her favorite dish to prepare is her signature Salt & Pepper Crab with Garlic Noodles, she also enjoys cooking a variety of American and Italian dishes (when entertaining at home). While Chen appreciates that Chinese has become a popular fast food option for many Americans, she laments that the general public doesn't understand that traditional Chinese (prepared fresh and from scratch) offers better health benefits like lower sodium, less sugar and no preservatives. "At Bamboo Garden," she says, "we are constantly updating our recipes to make them as healthy as possible." Chen resides in the beautiful, diverse South San Francisco area and is dedicated to teaching her two young, bi-racial children about their Chinese heritage. "As a child, during big family dinners, I would help wash and peel vegetables and see how food, truly, brought everyone together. Because of that, I want my kids to be able to teach their own kids the significance of Chinese cooking and culture." Chen studied Nutrition at the University of Colorado, then transferred to San Jose State and added culinary classes at night. When her father had a heart attack, Chen dropped out of school to run the family restaurant and, consequently, has never looked back. She is currently writing a series of children's books with story lines that blend a simple cooking lesson with a moral one. For more information on Chen's recipes visit: http://cookingwithshan.blogspot.com/. Here on "Kick Back and Kook!", she shares her most popular menu item and children love to help prepare it. Enjoy!
Recipe: Chicken in Lettuce Cups Serves 4-6
1. Place chicken in boiling water till fully cooked. Tip: Much easier to dice chicken into small pieces when cooked and it keeps your filling from becoming watery. 2. Place 1-2 dried mushrooms into a bowl of hot water and let it sit for a few minutes, until soft. (See video for how this is prepared here). 3. Wash then finely dice bamboo shoots, water chestnuts, zucchini, onions, carrots, mushrooms and celery. (To save time, put ingredients in a food chopper! Easy!) Marc, our recipe tester for this show, was FANTASTIC! Not only did he prepare her recipe as written, he modified it and created his own for you to try, as well! Look at the fantastic market where he shops. I am so envious!
Here's the skinny on Marc:
Marc's version: BACHELOR-FRIENDLY GINGER LIME STIR-FRY SAUCE 1 14 oz can Chicken Stock, or 8 oz Chicken Bouillon, prepared per package directions 1 1/2 T Fresh Ginger, rough chopped 1 1/2 T Lime Juice 1/2 t corn starch 1 T water, room temperature - In 1 qt sauce pan, bring chicken stock to a rapid boil over high heat. - Allow to boil until reduced by one-third (slightly less concentrated flavor) to one-half (more concentrated flavor). (If using bouillon, the reduction step is not necessary. Simply bring it to a boil, then remove and add ginger, as below.) - While boiling, combine corn starch with water in a separate bowl and set aside. - Remove from heat, immediately add chopped ginger, and allow to steep uncovered for 5 minutes. - Add lime juice and allow to steep another 3 minutes. - Remove ginger with a slotted spoon or by straining. - Return to medium heat for 2 minutes. - Add corn starch and water mixture gradually while stirring constantly. - Do not allow sauce to approach a simmer or boil. - Continue stirring for 1 minute or until sauce begins to thicken. - Remove from heat. Sauce is now ready to use. It can be added to ingredients that still require additional cooking, or to ingredients that are finished and ready to be served. Other flavorings can be added to suit individual tastes. Candidates include: - 1 Cardamom pod, added simultaneous with ginger - Soy Sauce, added simultaneous with lime juice - Shrimp or Anchovie Paste, added simultaneous with ginger - Lemon Zest, added simultaneous with lime juice - Any fresh herbs, especially Chives, Parsley, Cilantro or Mint
(serves 8-10, or 2 pies) 1. 3 CUPS WATER (16 OZ) 3/4 CUP WHITE WINE (4OZ) ¾ TBS organic chicken base 1 ½ TBS DRIED TARRAGON 1 1/2 TSP SALT PREHEAT OVEN TO 450. BRING ABOVE MIXTURE TO A BOIL IN A LARGE POT AND ADD 2. 2 LBS BONELESS SKINLESS CHICKEN BREASTS AND slowly SIMMER (JUST BELOW FULL BOIL) FOR EXACTLY 4 MINUTES. REMOVE FROM LIQUID AND RESERVE. LET CHICKEN REST FOR A MINUTE OR TWO AND CUT INTO LARGE CHUNKS, APPROXIMATELY 1.5 INCHES EACH. Add 3. 1/4 TEASPOON salt dash ground black pepper toss and reserve, covered. TO BOILING LIQUID ADD 4. 2 MEDIUM CARROTS (APPROXIMATELY 1.5 LBS) SLICED ON THE DIAGONAL 8 oz FROZEN PEARL ONIONS AND BLANCH FOR 2 MINUTES EXACTLY. STRAIN AND RESERVE POACHING LIQUID. IN A LARGE SAUCEPAN, MELT OVER HIGH HEAT 5. 2 TBS BUTTER (2 0Z) ADD CARROTS AND ONIONS FROM ABOVE AND SAUTE FOR 2 MINUTES EXACTLY. ADD 6. 1.5 LBS BUTTON MUSHROOMS SLICED APPROXIMATELY ½ INCH THICK 1 ½ TSP SALT AND SAUTE FOR EXACTLY 2 MINUTES. IN ANOTHER VERY LARGE SKILLET MELT 7. 4 TBS BUTTER 5 1/4 TBS + 1 1/2 TSP flour UNTIL YOU HAVE A SLIGHTLY COOKED (GOLDEN BROWN BUT COOKED THROUGH) ROUX. THEN ADD 8. 3/8 cup heavy cream 4 1/2 TBS GOLDEN SHERRY 4 1/2 TBS LEMON JUICE 3/4 TSP NUTMEG 1 1/2 TSP GROUND BLACK PEPPER 3/4 TSP TARRAGON 1 1/2 TBS FINELY CUT CHIVES 3 TBS CHOPPED PARSLEY ADD TO ROUX UNTIL BLENDED, AND THEN ADD 9. ALL POACHING LIQUID FROM ABOVE AND BRING TO A BOIL UNTIL JUST THICKENED AND STIR CONSTANTLY TO AVOID LUMPS (CONSIDER BALL WHISK). ADD ALL VEGETABLES AND CHICKEN AND COOK OVER MEDIUM HEAT FOR APPROXIMATELY 5 MINUTES. OFF HEAT, ADD 10. 10 ounces FROZEN BABY PEAS AND ASSEMBLE IN LARGE BAKING DISH WITH BISCUIT DOUGH (TO FOLLOW BELOW) WITH 2 TBS FINELY CUT CHIVES AND 2 TBS CHOPPED PARSLEY IN DOUGH, AND AN EGG WASH ON TOP. BRING CONTENTS OF BAKING DISH TO FIRST BUBBLE STAGE OVER HIGH HEAT ON STOVE AND COOK AT 450 IN HOME OVEN FOR 20-22 MINUTES OR 12 MINUTES IN A COMMERCIAL OVEN. BISCUIT crust for Chicken Pot pie (2 PIES) 7 TABLESPOONS COLD SALTED BUTTER (CUT IN QUARTERS) 2 CUPS ALL-PURPOSE FLOUR ½ TEASPOON SUGAR 1 1/4 TEASPOONS SALT 1 TABLESPOON BAKING POWDER (MAKE SURE IT'S NEW!) ¾ CUP COLD MILK 2 TABLESPOONS CHOPPED PARSLEY (NOT DRIED) 2 TABLESPOONS FRESH SNIPPED CHIVES EGG WASH: 1 BEATEN EGG PLUS ONE TABLESPOON HEAVY CREAM IN BOWL OF FOOD PROSCESSOR COMBINE FLOUR, SUGAR, SALT, AND BAKING POWDER AND PULSE TWICE. ADD COLD BUTTER AND PULSE UNTIL MIXTURE RESEMBLES COARSE CRUMBS (8-10 TIMES). POUR MILK IN TOP SLEEVE SLOWLY WHILE PULSING, APPROXIMATELY 20-25 TIMES. PEA SIZED CRUMBS WILL FORM. DO NOT PULSE UNTIL DOUGH PULLS AWAY FROM SIDES OR BISCUITS WILL BE TOUGH. POUR CRUMBS ON FLOURED SURFACE. ADD FRESH HERBS. KNEAD 2-3 TIMES UNTIL DOUGH JUST COMES TOGETHER. PAT DOWN to APPROXIMATELY ½ INCH THICKNESS or slightly more. ONE quantity OF THIS RECIPE SHOULD MAKE TWO CRUSTS AFTER SHAPED IN OVAL FROM PATTERN, PLUS ASTERISK ON TOP. ASSEMBLE OVAL ONTO CHICKEN MIXTURE, AND PAINT EGG WASH GENEROUSLY ON TOP. FREEZE IMMEDIATELY. Krizia, aka MissK, is one of our recipe testers that will be sharing her experience with us. She is an international author of an acclaimed food guide and she's also a former self-taught personal chef who helped people make smart lunch choices. Krizia's approach to healthy eating is about keeping it simple, approachable and REAL!
In June 2009 (two months after launching Eat Smart Age Smart), Krizia was awarded with the nomination of ‘Top 200 Health Blogger' in the Healthy Eating category by Well Sphere. Well Sphere has over 3000 health bloggers as part of their network, but only 200 (located in 35 countries) have received the mention of ‘Top Health Blogger'! Congratz, MissK! You can visit Krizia's on Eat Smart Age Smart: http://www.eatsmartagesmart.com/ Our second recipe tester was Shari with Rev-a-Shelf. Boy, do we ever need people like her in our life!
She takes our kooky kitchen experience to a new level by providing organizational tools for our kitchens to simplify our lives. She was a fantastic addition to the show! Her website is: www.rev-a-shelf.com Subscribe to the "Kick Back and Kook!" podcast on iTunes today! Don't miss a single chef, recipe or the knowledge and input of our recipe testers!
Red Snapper on Corn, Sage and Cheddar Grits courtesy of Liz Manthei of Peppercorns Catering in Augusta, GA For Fish: 4 (6 oz) red snapper filets (or any white fish) 1 tbl old bay seasoning 3 tbl clarified butter 1. Season filets with old bay seasoning 2. Heat seasoned cast iron skillet over high heat. Add butter. Reduce heat to medium. 3. Sear filets about 3 minutes each side. When they are just cooked through, remove to plate and cover with foil. For Corn, Sage and Cheddar Grits: 4 cups chicken stock or canned chicken broth (preferably organic) .25 cup heavy cream 1 cup quick cooking grits 3 clove minced garlic 3 tbl minced sage leaf, fresh 1 cup corn, frozen sweet 2 cups cheddar cheese 1 tsp pepper, cracked black 1. Bring chicken broth and heavy cream to a boil in a 4 qt saucepan. 2. Slowly stir in grits. Turn heat to low. 3. Simmer for 7 minutes, stirring occasionally 4. Stir in garlic, sage leaf, corn, cheddar cheese and pepper. To assemble: Spoon about a cup of grits each into 4 bowls. Place fish in center. Garnish with a tablespoon of pimento cheese and a fried sage leaf.
Chef Alex Hitz has been a hit on QVC! The Beverly Hills Kitchen is the well known secret of A-listers who've given up their private chefs for more recession-friendly fare. At http://www.qvc.com/, search The Beverly Hills Kitchen for his fantastic Beef Bourguignon!
Billy Norwich, Carolina Herrera and Chef Hitz
The Beverly Hills Kitchen is a new line of prepared gourmet food for at-home dining. First up on the menu: the Autumn Classic Comfort dish Beef Bourguignon. "It's like having a personal chef right in your own freezer," says Hitz. And this Beef Bourguignon is so fabulous that it's become his trade secret recipe. Visit his website at : http://thebeverlyhillskitchen.com/ Mr. Hitz' s life-long passion for cooking and hosting elaborate parties for his famous friends, inspired him to start a chef-prepared food line that combines restaurant-quality cuisine with the ease and intimacy of at-home dining. For busy professionals and families who love fine dining, but lack the time or skills to cook delicious, classic dinners such as beef bourguignon, The Beverly Hills Kitchen's entrees are designed for convenience frozen and ready in ten minutes. Mr. Hitz attended Le Cordon Bleu Paris and Peter Kumps Cooking School, currently known as the Institute of Culinary Education (ICE). Future entrees in The Beverly Hills Kitchen line will be introduced in fourth quarter 2009 to include LOBSTER THERMIDOR, LOW COUNTRY SHRIMP AND GRITS, SIRLOIN AND POTATO GRATIN, AND NEW ORLEANS STYLE BREAD PUDDING. On the podcast, he shares his recipe for his Chicken Pot Pie. It's fantastic and I encourage you to try it! Here it is:
Chef Rod Rotondi
Many have touted the health and energy benefits of raw foods, but few have presented recipes and instructions for making raw food appealing — and satisfying — to everyone. Chef Rod Rotondi demonstrates that going raw isn’t hard — in fact, it’s fun, easy, and more delicious than you’ve ever imagined. You will learn all the fundamentals of preparing your own raw foods at home, including setting up your raw kitchen, transitioning to raw foods, sprouting, dehydration, and raising your kids on raw foods. Best of all, he offers a wealth of recipes for smoothies, breakfast, appetizers, soups, salads, dressings, entrées, and decadent desserts. Rod demonstrates that the best — and utterly delectable — way to go green and get healthy is to eat fresh food in its natural state.
Author of Raw Food for Real People To purchase this cookbook an/or learn more about Chef Rotondi, please visit: http://leaforganics.com or http://www.rawfood4realpeople.com/ Includes contributions by the foremost authorities on raw-food nutrition: Brian Clement, MD, Gabriel Cousens, MD, Compton Rom Bada, and Robert O. Young, PhD.
Recipe Discussed on the Podcast: Porridges: Oatmeal and Buckwheat - yes,raw! And DELICIOUS! (from page 83 of the cookbook - Raw Food for Real People) If you’re feeling like having a more solid breakfast to sustain you for a longer period of time, it’s hard to beat a porridge. Oatmeal is incredibly delicious and filling — it’s a real substantial meal. Many people eat oatmeal because of its reputation for being heart friendly and healthy in general. What people often don’t realize is that the oatmeal most people eat is a grossly inferior version of what it can be. Most oatmeal is made from oats that have been steamed and pressed before they are cooked. Often they come in little paper sachets and last on a shelf for years, and you just add hot water and stir. I am going to teach you to make the real deal — oatmeal from sprouted oats — plus a couple of porridges with buckwheat, another healthy and satisfying breakfast grain.
Emerald City Oatmeal Follow the directions for regular oatmeal, then stir in 1 teaspoon spirulina powder and 1 tablespoon flaxseed oil. Count Choco Maca Oatmeal Follow the directions for regular oatmeal, then stir in 1 tablespoon cacao powder and 1 teaspoon maca powder. Living Buckwheat Porridge Follow the directions for regular oatmeal, but substitute 2 cups soaked and sprouted buckwheat (see chart, page 57) for the oat groats. To give this a different great taste, try substituting 1/2 cup yacon syrup for the agave nectar. Fruity Oatmeal or Buckwheat Porridge To make a fruity version of oatmeal or buckwheat porridge, slice up some fresh fruit and add it over the top, or mix it in. Peaches, mangoes, blueberries, strawberries, and many other fruits work very well. Esmaa, one of our recipe testers, loved this REAL DEAL Oatmeal!
Esmaa Self's first culinary attempt ended abruptly when her hair caught on fire. She was 3. But, she didn't give up forever! At age nine she prepared her first one-pot meal, 'muckaroni'. Undaunted by early failures (aka learning experiences!), Esmaa taught herself to cook from scratch and enjoys incorporating fruit, eggs, herbs and vegetables grown on her Colorado property. Environmentally aware and enjoying feeling a connection with nature, Esmaa blogs about all things interrelated. Thank you, Esmaa! Blogs: Es*sense: Esmaa's Sense of Things http://esmaa.wordpress.com/ Homeostasis: http://esmaaself.blogspot.com/ Karin, another of our recipe testers, found this recipe to be fascinating!
Karin Rindal's interested in exploring new and different foods was inspired by her father who always sought out the unusual and her fraternal grandmother who let her help in her kitchen. Her solo culinary efforts began early when at 14 she become responsible for cooking all meals for 6 months while her mother cared for her ailing mother in Germany. Her sister was her first taste taster and reminds her of the experience to this day. Undaunted she threw herself into cooking and reading on the subject. During college Karin worked as the live-in cook for a family of eight and compiled her first recipe collection. Over the years since then she has taken countless classes in all kinds of culinary subjects ranging from cake decorating to Asian cuisine. She has travelled extensively overseas and lived in Italy for a year, where her landlady would teach her cooking when it was her turn to deliver the rent. She has a Baking Certificate from King's Cooking School in Short Hills, NJ where she has also taught class. She has recipe tested for cook books including "Dining Al Fresco: the Wolf Trap Picnic Cookbook" and continues to be a voracious cookbook and recipe collector. Karin currently contributes a weekly gardening column to the Millburn/Short Hills Patch online community website which includes her recipes when the article subject warrants. http://www.millburnpatch.com/ She just won the award for "most delicious lefse" at the first annual St. Olaf College Alumni Lefse Making event in New York City. She teaches cooking classes to adults and children, as well as contributes her creations to several volunteer programs including those at the Frelinghuysen Arboretum, Greenwood Gardens and the Short Hills Home Garden Club. She aspires to publish her own cookbook one day. Check out her website at : www.krplantinfo.com A BIG thank you to you for listening and to Chef Rotondi, Esmaa and Karin for being guests on the show!
Yesterday I was going through my pantry and wanted to make just a regular, Southern-style meatloaf. But...I didn't have all of the ingredients! Well, you know me! I work with what I already have. No special trips to the grocery store for me! Keep it simple and here it is... And the leftovers make great sandwiches! Top with raisins and spread plain yogurt instead of mayo on the bread. YUM! You may be thinking that none of these ingredients go together. You would be STUNNED how good it was!! * 1 lb. ground beef (lean)
Preheat oven to 375 degrees. 1. Mix all of the ingredients very well, except the ketchup mixed with curry. 2. Place in an aluminum loaf pan. 3. Top the loaf with the ketchup mixed with the curry powder so that you are topping it with a "curry ketchup". 4. Bake for 35-40 minutes. 5. Slice and enjoy! I served this with Curry Mashed Potatoes. Curry Mashed Potatoes
1. Boil your potatoes for 15-20 minutes (until easily pierced with a fork) in a large pot with 4 quarts of water, salted to your taste. 2. Drain potatoes and add remainder of ingredients. 3. Using a mixer, mix until you reach your desired consistency (lumpy or no lumps). 4. Serve hot and enjoy!
photo courtesy of The Food Network
As seen prepared on "Paula's Party!" with Paula Deen by Angela McKeller Easy enough for your pre-teens to help! 8 servings 8 squares semi-sweet baking squares 1 cup butter 2 cups powdered sugar 4 eggs 4 egg yolks ¾ c. flour 2 T. hazelnut extract Hazelnut liqueur Chocolate hazelnut spread Vanilla ice cream Chocolate shavings Preheat oven to 425°F.
***Note that they will NOT look done in the centers! Don't worry, it's fudge sauce!***
Enjoy!!
This recipe is easy and tastes so good. It is great for preteens because they learn the importance of sifting the flour to get the moisture out and to create a spongier cake, they learn to add dry ingredients together before adding to the wet and feel SO accomplished when they cool the cake, frost it and decorate it with cute sprinkles! I suggest for 8-12 years old that you make the vanilla frosting or buy already made frosting so that they don't feel too overwhelmed. Enjoy!
various sprinkles to have fun decorating with! Preheat oven to 350 degrees F. 1. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners. 2. In a medium bowl, cream together the sugar and butter. 3. Beat in the eggs, one at a time, then stir in the vanilla. 4.Combine flour and baking powder, add to the creamed mixture and mix well. 5. Stir in the milk until batter is smooth. 6. Pour or spoon batter into the prepared pan. 7. Bake for 30 to 40 minutes in the preheated oven. 8. For cupcakes, bake 20 to 25 minutes. 9. Cake is done when it springs back to the touch. 10. Allow to cool 30 minutes and frost with vanilla or cream cheese frosting. Enjoy!
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