Sunday, May 21, 2017

Chorizo and Date Skewers - Brochetas de Chorizo y Datiles #SundaySupper

Chorizo and date skewers or brochetas de chorizo y datiles are a fabulous combination of sweet and salty, rich and chewy. Best of all, they are simple and quick to put together.


A couple of months back we were in Atlanta for our nephew’s wedding. We arrived a couple of days early, thinking it would give us time to recover from the trip and also to spend some time with the relatives.

That first night we dropped our bags off at our hotel before heading to dinner at Eclipse de Luna, a tapas restaurant and one of their favorite places. My sister-in-law insisted upon ordering two plates of these little beauties because she wanted a whole skewer to herself. They are that good. The best part is that they are so simple to make at home.

This weekend I am in Orlando attending the fifth annual Food Wine Conference. I’m looking forward to all of the delicious food and the informative sessions but the best part is always the company of my colleagues at the Sunday Supper Movement and my fellow bloggers.

Just like last year, on Sunday evening we will gather for the last time at Tapa Toro, a lovely Spanish tapas restaurant for our live Twitter chat. For those of you who won’t be joining us, we thought it would be a good idea to share some tapas recipes, like these chorizo and date skewers. Scroll down to the bottom for more details.

Chorizo and Date Skewers or Brochetas de Chorizo y Datiles

Ingredients
9 3/4 oz or 275g Spanish chorizo, skin removed -  I like the extra picante.
12 Medjool dates, pitted
6 slices smoked bacon
1 3/4 oz or 50g blue cheese

Also needed:
6 wooden or metal skewers
6 toothpicks

Method
Preheat your oven to 375°F or 190°C.

Cut the chorizo into 18 pieces and line them up chorizo/date/chorizo/date/chorizo.


Poke the pointy end of the skewer through one end of the bacon and through one group of dates and chorizo.

Wrap the bacon around the end and secure it with a toothpick. Lay the chorizo and date skewers in a baking pan.



Bake in your preheated hot oven for about 10-12 minutes or until the bacon is cooked.


Remove from the oven and arrange two per plate on small saucers. Sprinkle with blue cheese crumbles.



Enjoy!

Tapa Toro combines contemporary Spanish cuisine with a vibrant, energetic atmosphere – bringing a fresh dining experience to the I-Drive 360 area in Orlando, FL. Their unique paella pit, vibrant tapas menu, and extensive selection of imported wines will guide you through a culinary journey of Spanish flavors and culture in the heart of Central Florida.

 Join us in following Tapa Toro on their Facebook, Twitter, and Instagram accounts to get the full experience!

Many thanks to our event manager, Em, and this week's host, Christie of A Kitchen Hoor's Adventures for all of their hard work behind the scenes.

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper




 

Sunday, May 14, 2017

Double Pork Stuffed Pork Roast #SundaySupper

Double Pork Stuffed Pork Roast is pork belly with crackling, stuffed with two pork tenderloins and sausage stuffing made with ground pork and Italian sausage. It's a feast of a beast, perfect for a huge family meal. Best of all, the leftovers make fabulous sandwiches.

Food Lust People Love: Double Pork Stuffed Pork Roast is pork belly with crackling, stuffed with two pork tenderloins and sausage stuffing made with ground pork and Italian sausage. #SundaySupper

This week our Sunday Supper tastemakers are sharing their favorite meal ideas for Mother's Day. I made this double pork stuffed pork roast for my mom a while back and she actually took these photos. I can promise you that this was one of her favorite meals, especially the leftovers, which she used to make pork roast sandwiches, slathered in mayo. Another of her favorite things.

I'm not going to give specific weight amounts for his double pork stuffed pork roast since the size of your half pork belly and fillets will vary by the size of the pig. Likewise, if you have a favorite stuffing recipe, you can certainly use it instead. I will tell you that the total weight of all the meat for my double pork stuffed pork roast was about 10 pounds or 4.5kg.

Ready to make this double pork stuffed pork roast? Let's go!


Ingredients
1 half pork belly, skin intact
2 pork fillets
About 2 lbs or 1kg pork stuffing
Sea salt flakes (like Maldon)
Fresh ground black pepper

For the stuffing:
1 medium onion, chopped
1 small green bell pepper, chopped
5-6 cloves garlic, minced
1 tablespoon olive oil
1 lb or 450g fresh hot Italian sausage
1 lb or 450g ground pork
Fine sea salt
Black pepper
Cayenne
1 cup or 60g fresh bread crumbs

Method
Sauté the onion, bell pepper and garlic in the olive oil, until they are just softened. Set aside to cool.

Remove the Italian sausage from the casing and mix it together with the ground pork. Add in the cooled vegetables and bread crumbs and mix thoroughly. Add a sprinkle of salt, (keeping in the mind that there is already salt in the Italian sausage) a good couple of grinds of black pepper and a 1/4 to 1/2 teaspoon of cayenne, depending on how much spice your family likes. Mix well and fry a teaspoon of the mixture till cooked through, to taste. Add more salt and pepper, if necessary.

Preheat your oven to 400°F or 200°C.

Start with the pork belly laying it flat on a cutting board and score the skin diagonally both ways so the pieces can crisp in the oven. The crackling is divine!

Turn the belly over and spread it with the stuffing mixture. Lay the two fillets of pork in the middle, fat ends alternating, top to tail. Sprinkle each with some salt, black pepper and cayenne.

Food Lust People Love: Double Pork Stuffed Pork Roast is pork belly with crackling, stuffed with two pork tenderloins and sausage stuffing made with ground pork and Italian sausage.

Food Lust People Love: Double Pork Stuffed Pork Roast is pork belly with crackling, stuffed with two pork tenderloins and sausage stuffing made with ground pork and Italian sausage.


Then tie the whole thing in a roast-like shape, using baking twine or silicone bands. 


Food Lust People Love: Double Pork Stuffed Pork Roast is pork belly with crackling, stuffed with two pork tenderloins and sausage stuffing made with ground pork and Italian sausage.

Rub it liberally with sea salt and a good couple of grinds of black pepper.

Pop it in the preheated oven, lowering the temperature after 30 minutes to 300°F or 150°C. Cook for around three hours or until your thermometer registers 150°F or 65°C. (The safe internal temperature when ground pork is included in a recipe vs. a solid pork roast is 160°F or 72°C. The temperature will continue to rise as you let the roast rest.)

Let it rest, covered with a tent of foil for 10 minutes while you make the gravy from the pan drippings. (You may have to spoon off a lot of the grease first.)

Enjoy!



What are you Mother's Day plans? How about making something special for your mom? Check out this great list of dishes from our Sunday Supper tastemakers. Many thanks to our event manager, Cricket of Cricket's Confections and our event host, Amy from My World Simplified.

Sunday Supper Mother's Day Food Ideas

Chocolate Treats

Entrees

Sides and Salads

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Tuesday, May 9, 2017

Cheesy Pizza Roses #BreadBakers

Cheesy pizza roses are the perfect Mother’s Day breakfast (or gift!) for moms who are fans of savory pepperoni pizza. After all, who doesn’t love fresh baked bread rolls?

Food Lust People Love: Cheesy pizza roses are the perfect Mother’s Day breakfast (or gift!) for moms who are fans of savory pepperoni pizza. After all, who doesn’t love fresh baked bread rolls? #BreadBakers

This month my Bread Bakers group is baking up breads inspired by flowers or Mother’s Day. A Google image search revealed all sorts of rose-shaped buns filled with jams but since my mom isn’t with me right now, I am going to have to eat these rolls myself. And I much prefer savory fillings.

Plus, doesn’t the pepperoni make them look even more like roses? I think so!

Ingredients for 12 cheesy pizza roses
1 package (¼ oz.) active dry yeast (I use Fleishmann’s Rapid Rise.)
About 4½ cups or 560g all-purpose flour
1 teaspoon salt
1 1/2 cups or 355ml warm water
Olive oil
3/4 cup or 180ml pizza sauce
8 oz or 226g mozzarella cheese, grated
7 oz or 200g sliced pepperoni

Method
In a large bowl, combine yeast, 2 cups or 250g of flour and 1 teaspoon salt. In a microwaveable measuring pitcher or a saucepan, heat water until warm but not hot. With mixer at low speed, just blend water into dry ingredients.

At medium speed, beat two minutes, occasionally scraping bowl with rubber spatula. Beat in 1/2 cup or 60g of flour to make a thick batter.  Beat two minutes more.

Stir in about 1 1/2 cups or 190g of flour to make a soft dough.  Knead dough by hand or with a bread hook for a few minutes.

Pour a little olive oil in the bowl and put the dough in to rest for 15 minutes (if using Rapid Rise yeast) or to rise for 30-45 minutes (if using regular yeast) covered with a damp cloth.

Note: If you want to bake these fresh in the morning, you can punch the dough down and rest it overnight in the refrigerator at this point. Cover the bowl in cling film so it doesn't dry out.

Punch the dough down and shape it into a round disk. Use a sharp knife to cut it into 12 equal pieces.


Shape each piece into a round dough ball.


Preheat your oven to 350ºF or 180ºC and lightly grease a 12-cup muffin pan with olive oil.

Use a rolling pin to flatten each ball out into a circle and cut it as shown (pic 1) with the tip of your sharp knife. Spread a couple of teaspoons of pizza sauce on the dough and sprinkle on some grated mozzarella. Add two pepperoni slices to one side of the cross and fold the dough up and around the pepperoni. (pic 2) Do the same to the opposite side, this time wrapping the corners of the dough around the first side. (pic 3) Repeat with the third side. (pic 4)


Finally, add two slices of pepperoni to the fourth side and bring it up and around the others. Pinch the edges to get it to stick.


Tuck the pizza rose into your greased muffin pan. Repeat the process until all the pizza roses are made. Top each with an extra teaspoon of the pizza sauce in the middle.


Bake in the preheated oven for about 25-30 minutes or until the rolls are golden brown and puffy. Remove from the oven and allow to cool for 10-15 minutes. Complete cooling on a wire rack.


Enjoy!

Food Lust People Love: Cheesy pizza roses are the perfect Mother’s Day breakfast (or gift!) for moms who are fans of savory pepperoni pizza. After all, who doesn’t love fresh baked bread rolls? #BreadBakers

Many thanks to our host this month, Julie at Hostess At Heart. Check out the rest of the lovely flower or Mother’s Day inspired breads we have for you today!
BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient.

Pin it! 


Food Lust People Love: Cheesy pizza roses are the perfect Mother’s Day breakfast (or gift!) for moms who are fans of savory pepperoni pizza. After all, who doesn’t love fresh baked bread rolls? #BreadBakers
.

Sunday, May 7, 2017

Red Camargue and Wild Rice Salad with Tuna #SundaySupper

This easy, healthy Red Camargue and wild rice salad is made with red Camargue and wild rice, yellow peppers and avocado. Serve it on your favorite mixed greens, topped with well-seasoned seared fresh tuna. It's light and refreshing but makes a satisfyingly filling meal.

All too often when I think of rice and dinner, it’s usually basmati or risotto that springs to mind. But occasionally, when my protein is unusual, like spice-encrusted tuna, something with more verve and bite is needed.

Always on the lookout for new and unusual starches, I brought home a bag of red Camargue and wild rice mix from my local Spinney’s grocery store the other day. Wild rice, I’m familiar with but I had never heard of red Camargue. Turns out that it is a new breed (type? species? variety?) of rice that is being cultivated in the south of France in an area called, not surprisingly, Camargue.

A little quick research reveals that the Camargue region of Provence grows a wide variety of rice, of which the red is only one, and it produces 75 percent of all the rice grown in France. Who knew? What I do know is that its nutty flavor and chewy texture make a beautiful rice salad. Add some greens and spice-encrusted seared tuna to make it into a meal.

This week my Sunday Supper friends are sharing summer dinner salads, salads that make a full meal. Since it's so hot in Dubai during the summer, we eat dinner salads a lot. We call them fancy salads and, in addition to the vegetables and greens, they must contain three more things: cheese, nuts and fruit. Occasionally meat is added, usually something off the grill like chicken or beef. This red Camargue and Wild Rice Salad with Tuna doesn't fulfill those standards of fancy salad, but it sure is pretty and delicious.

NOTE on cooking red Camargue and wild rice: I’ve learned from experience that colored rice, in general, needs a much longer cooking time than white rice, so I cooked this stuff in a big pot of salted boiling water, much as you would pasta, checking a grain or two periodically after 20 minutes, until the rice reached an acceptable cooked, yet still chewy, texture, which took closer to 30 or 35 minutes. Then I turned the fire off, strained off the water and put the rice back in the hot pot with the lid tightly closed for another 10-15 minutes.

Ingredients
For the salad:
1 1/2 cups cooked rice mix (about 4 1/2 oz or 125g before cooking)
2 tablespoons white balsamic vinegar
2 tablespoons olive oil
Small handful green onion tops
Small handful cilantro or fresh coriander
1/2 small yellow bell pepper or capsicum
Sea salt
Black pepper
Mixed greens of your choice
1 ripe avocado, plus extra to serve, if desired

For the tuna:
2 tuna steaks – about 9 oz or 255g each
1 teaspoon cumin
1 teaspoon brown mustard seeds
1 teaspoon fennel
1 teaspoon coriander
1 teaspoon sea salt
1/2 teaspoon mixed peppercorns
1/2 teaspoon crushed red pepper
2 tablespoons whole grain mustard
2 tablespoons olive oil – plus more for the frying pan

Method
Cook your rice mix as described above or according to your package instructions. Set aside to cool.

Roughly chop your green onion tops and cilantro. Cut your bell pepper into small, skinny strips.

Put your balsamic vinegar and olive oil in a bowl big enough to hold the whole salad. Add in the bell pepper slices and a good pinch of sea salt and a good couple of grinds of fresh black pepper.  Mix well.


Once the cooked rice is cool, add it to the bowl.


Add in the onion tops and cilantro and give the whole thing a good stir. Set aside and get on with the tuna.


Lay your tuna steaks out between paper towels to dry.


Use a mortar and pestle to grind the spices finely.

The pink is Himalayan sea salt.  Use any sea salt you have. 


Mix the whole grain mustard thoroughly with the olive oil.


Spread half of the mustard mixture on one side of the tuna steaks and then sprinkle with half of the spice mix.


Put the tuna on a piece of cling film, which will make it easier for you to flip it over into the frying pan.  Repeat the seasoning on the other side, first mustard, then spices.


Heat a non-stick frying pan until it is very hot and then drizzle in a little olive oil.  Cook one side of the tuna for just a couple of minutes before turning it to the other side.


Watch the side of the tuna and you can see the cooked part coming up.  You want to leave a good amount of pink still in the middle.

Sear the other side for just a minute or two and then remove from the pan and allow to rest for a few minutes.


Slice into thin pieces with a serrated knife, using a sawing motion so you don't mash the tuna.


Right before serving, peel and chop your avocado and fold it into the salad.


This tasty rice salad makes a full meal, heaped on some leafy greens with extra avocado, if desired, and topped with the fresh spice-encrusted tuna steak.


Do you love serving dinner salads when it's hot outside too? You are going to want to pin each of these Sunday Supper Summer Dinner Salad recipes. Summer is nigh!

Many thanks to our event manager, Em, and our event host Christie from A Kitchen Hoor’s Adventures for all of their behind-the-scenes work!

Sunday Supper Summer Dinner Salad Recipes

Brilliant Beef Salads

Choice Chicken Salads

Superb Seafood Salads

Vibrant Veggie Salads

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Pin it!  

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Sunday, April 30, 2017

Spicy Micheladas #SundaySupper

A refreshing drink that’s full of flavor but light on alcohol, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. They are the perfect brunch or party cocktail, specially if you are celebrating Cinco de Mayo.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Until a few years ago, I had never heard of a michelada. Just wasn’t on my radar until my mom brought some home from the store. I’m not a big fan of the store-bought version but spicy micheladas made at home, with extra lime and hot sauce? Count me in! (I’ll make you some when I’m home, Mom. So much better than those cans!) 

Today my Sunday Supper group is sharing easy Mexican or Mexican-inspired recipes for your Cinco de Mayo parties. This spicy michelada recipe is an amalgamation of several I found on the internet. Many claim to be authentic but they vary widely. Some have tomato or clamato juice. Others insist that the only things that should be added to the beer are lime juice, salt and chili. Then there's the whole chelada vs michelada controversy. Apparently it all depends on where you are from in Mexico.

Since I’m sitting in Dubai, where the hot summer is already upon us, this is my version. You can mix them up in a pitcher but I prefer to have all the ingredients to hand and make them one by one. That way you can vary the spiciness for each individual.

Note: 1 1/2 oz is one jigger. If you have one of those, it makes for easy measuring.

Ingredients for 1 spicy michelada
Ice
1 1/2 oz or 44ml fresh lime juice
3 oz or 88ml tomato or V-8 juice (We like the low sodium version since we add Maggi Seasoning.)
Mexican beer
Several shakes each, or to taste:

  • Worcestershire sauce
  • Maggi Seasoning
  • Hot pepper sauce

To serve:
Sea salt
Cayenne pepper
Lime wedge

Method
Sprinkle sea salt and cayenne pepper in a small saucer. Use a lime wedge to wet the rim of your glass and place it upside down in the saucer so that the salt and cayenne stick.


Add three or four ice cubes to the glass, then the lime juice and tomato juice, along with the Worcestershire sauce, Maggi Seasoning and hot pepper sauce. Stir to combine.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper
Top up with cold beer and stir gently. Add a lime wedge to the rim of the glass.

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper

Enjoy!

How do you celebrate Cinco de Mayo? How about making one of these easy recipes while you sip on spicy micheladas? Start with the Carlota de Limón (my Sunday Supper Movement recipe) and get it in the freezer. Easiest dessert ever! I fancied it up by adding strawberries and whipped cream, but you can also serve it just as is.

Sunday Supper recipes: Carlota de Limón - Lime Charlotte


Many thanks to our event manager Cricket of Cricket’s Confections and Shelby of Grumpy’s Honeybunch for their behind the scenes work!

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

Sides and Sauces

Tacos

Sweets

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great Sunday Supper recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

Pin it!

Food Lust People Love: A refreshing drink, spicy micheladas are made with cold beer, tomato juice, lime juice and lots of spicy seasonings. #SundaySupper
 .

Tuesday, April 18, 2017

Chewy Almond Macaroons #CreativeCookieExchange

Chewy almond macaroons are super simple to make, delicious to eat, and beautiful on a platter for your tea party, brunch or shower. Made with whipped egg whites, they are simultaneously fluffy and chewy.

Food Lust People Love: Made with whipped egg whites and ground almonds, chewy almond macaroons are simultaneously fluffy and chewy. You can't eat just one!

If you ever make a custard dessert, like banana cream pie, that calls for only egg yolks, make sure to save the egg whites in an airtight container in your refrigerator. They are perfect for these macaroons!

This recipe is easy since, aside from whipping the eggs, the whole thing mixes in the food processor. I had them made, start to finish in under half an hour. Seriously. They are chewy on the inside and crispy on the outside and even a non-sweet lover like me couldn’t stop at just one. There is no higher accolade.

Ingredients
4 egg whites
8 oz or 225g ground almonds
10 oz or 280g sugar
1/2 teaspoon baking powder
Pinch of salt
About 24-30 roasted, unsalted almonds

Method
Preheat your oven to 400°F or 200°C. Line your cookie sheet with a piece of parchment. I usually put a small shot of cooking spray between the parchment and the cookie sheet to help the parchment stop sliding around as you move the tray from counter top to oven. Learned that little trick the hard way. It wasn’t pretty.


Beat your egg whites with a whisk until they are nice and frothy.


Put your ground almonds in the food processor and add in one quarter of the egg whites. Eyeball it. No need to measure. Process it for a count of 10-ish.


Now add half of your sugar. Process again until thoroughly mixed. Scrape the sides down if necessary.



Add another quarter of the egg whites. Process again.


Now add the rest of the sugar. Process again.


The original recipe I was almost following said you should be able to form balls out of the dough so you should add just enough of the remaining egg white to get ball-making consistency. But, I’m telling you, this stuff was sticky and I could see that making balls would be an enormous mess.

So, I added enough egg whites to make the dough the consistency of a very thick butter cream icing, that is to say, one that would hold its shape but could still be put in a piping bag to be squeezed out of a large cake decorating tip. (I suppose you could also drop spoonfuls on to your cookie tray. They wouldn't be as pretty but they sure would taste the same.)

If you think that piping sounds like a good idea, add another 1/4 of the egg whites. Process again.


Add in the baking powder and pinch of salt. Process again.


Only you can judge so if you need to add the last quarter of the egg whites. I threw it away.
On your parchment covered cookie sheet, just squeeze out a circle of dough and then fill it in, finishing with a nice point in the middle.



Top each macaroon with a roasted almond.


Bake for 12-15 minutes or until lightly golden on the bottoms and around the top. You do not want them to dry out. The smell of baking almonds is heavenly.


Cool on a wire rack, although I defy anyone not to eat one warm. Can’t be done.

Chewy, moist, delicious. No kidding.
Enjoy!

My kitchen helper. That's his intent look, following the macaroon from my plate to my mouth.
And no, I did not give him one. He got a puppy treat instead.

This month my Creative Cookie Exchange group is making meringues, or indeed any cookie that calls for whipped egg whites! Many thanks to Felice from All That's Left Are The Crumbs for handling the behind-the-scenes work this month. Check out all the lovely meringue-ish cookies we've baked for you! Yeah, okay, so mine are the only ones not named Meringue. I'm okay with that.



Creative Cookie Exchange is hosted by Laura of The Spiced Life. We get together once a month to bake cookies with a common theme or ingredient so Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts at The Spiced Life. We post the first Tuesday after the 15th of each month!

Pin it!

Food Lust People Love: Made with whipped egg whites and ground almonds, chewy almond macaroons are simultaneously fluffy and chewy. You can't eat just one!