Morning Glory Muffins

Morning Glory Muffins

When you are in a hurry, there is nothing better than having something readily available in the fridge or freezer to grab and go. These morning glory muffins are packed with fruit, veggies, fiber and protein to fuel your little cub through the morning.

Morning1

The cub began by helping add apples to the food processor.

Morning2

The cub doesn’t like loud noises so she held her ears while Grandma DiDi grated the apples and carrots.

Morning3

Time to add the dry ingredients to the bowl. This is the cubs favorite part.

Morning4

After stirring with her handy piggy spoon, she stops to smell the ingredients.

Morning7

The cub examines the grated apples and likes the texture. She takes a few handfuls and adds them to the bowl.

Morning8

But quickly realizes its easier to just dump them in.

Morning9

Grandma DiDi shows the cub how to scoop the honey out of the measuring cup. The cub is fascinated and giving the process her full attention.

Morning12

Grandma DiDi gave the cub a dried wild blueberry and had her guess what it was. The cubs first guess… a raisin!

Morning14

Such a big helper! The cub helps grease the muffin pan with avocado oil.

Morning15

And lastly scoops the muffin mixture into the greased pan. This is great for hand-eye coordination!

Morning16

Bake and you have these delicious wholesome muffins! Let them cool and eat or keep them in the refrigerator for about a week in an air tight bag. You can also wrap them well and freeze for 3 – 4 weeks.

 

Morning Glory Muffins

Ingredients

  • 1 cup oats
  • 1 cup flax meal
  • 1 1/2 cups whole wheat flour
  • 1 tsp salt
  • 3/4 tsp each baking soda and baking powder
  • 1 1/2 cup almond milk or your choice of milks
  • 1 tsp cinnamon
  • 1 egg beaten
  • 2 TBSP avocado oil
  • 2 TBSP molasses
  • 1/4 cup honey
  • 1 tsp vanilla
  • 1/3 cup yogurt
  • 1/2 cup chopped nuts (we used walnuts but choose what you want)
  • 1/2 cup sweetened coconut
  • 1 cup grated carrots
  • 1 medium sized apple grated (with skin)
  • 1 cup dried fruit of choice (we used Trader Joes wild dried blueberries)

Directions
(Makes 12 -15 muffins)

  1. Preheat oven to 350 degrees and grease regular sized cupcake tins well with butter or oil
  2. Put all dry ingredients in bowl and whisk together until well blended.
  3. Add milk, vanilla, honey, yogurt, molasses, coconut, grated carrots and grated apples and blend well by hand or in mixer.
  4. Beat egg with oil in a separate bowl and add to muffin mixture.
  5. Add chopped nuts and blend well.
  6. Pour into tins and bake 25 – 30 minutes until almost dry with toothpick test.

 

 

 

 

 

Artichoke Hummus and Whole-Wheat Poppy Seed Crackers

Artichoke Hummus and Whole-Wheat Poppy Seed Crackers

Crackers and dip – pretty much the epitome of snack time. We try not to snack too much in our house in order for the cub to focus on eating meals. But when we do eat snacks, we try to make them wholesome and nutritious.

hummus3

The cub began by helping prep our ingredients. In this case – butter! Her knife skills are improving! Practice makes perfect.

hummus4

Colorful, large measuring cups make it easy for little toddler hands to hold. From the look on her face, you know she’s proud of herself. Mission accomplished.

hummus5

A bit more difficult of a task, but she executed perfectly. Measuring herbs and spices always has an additional step – stop and smell the aroma!  She was picking the spices this time by smelling curry and garam marsala.  She picked curry!

hummus7

In goes the agave syrup. “I can do it grandma,” explained the cub.

hummus8

The cub enjoys using her pink piggy spatula to stir all the  ingredients for the crackers. We needed to mix it until it became a ball of dough. The cub started and then grandma DiDi took over.

hummus9

After the dough is formed, roll the dough into a log, wrap in plastic wrap and place in the refrigerator. While the cracker dough chills, we started the hummus.

hummus13

Grandma DiDi heard that boiling your canned garbanzo beans first will help them blend into a creamier hummus. So after the beans boiled, the cub helped add them to our blender. Another fun task for her was watching the liquid separate from the beans.

hummus14

Measuring and smelling all the yummy ingredients into the blender. The cub dumped everything in and then stood back for the blending part. She doesn’t like how it makes such a loud noise.

hummus10

Cracker dough is ready. Slice into 1/8 inch rounds and place on a lined baking sheet.

Hummus12

After placing them on a prepared baking sheet, sprinkle the tops with poppy seeds. The cub took this task very seriously and kept asking us to look at her work. “Good job, honey!” Pop them in the oven and then it’s time to eat!

hummus15

As soon as the crackers cooled, the cub dove right in!

hummus16

So yummy!

Hummus17

Make some for your cub at home and feel confident you are feeding them whole ingredients, with no crazy additives you find in so many products these days. Dive in!

Artichoke Hummus and Whole-Wheat and Poppy Seed Crackers
(Cracker recipe adapted from Vegetarian Heartland )

Artichoke Hummus

Ingredients

  • 1 can garbanzo beans
  • 1 tbsp. tahini
  • 1/4 tsp cumin
  • 1/4 tsp salt
  • 1/2 lemon juiced –  or more to taste
  • 1/4 cup marinated artichoke hearts
  • 1 clove garlic or more to taste
  • 1/2 bay leaf
  • salt to taste
  • olive oil

Directions

  1. Heat garbanzo beans in juice with garlic and bay leaf at a simmer for 20 mins
  2. Remove bay leaf
  3. Strain beans and garlic into blender, reserving 1 Tbsp or more liquid for blender
  4. Add all other ingredients to blender and mix well until creamy
  5. To serve drizzle with good quality olive oil

Note: Store in air-tight container for up to a week in the fridge.

Whole-Wheat Pumpkin and Poppy Seed Crackers 

Ingredients

  • 1 cup whole-wheat flour
  • 1/2 tsp poppy seed, plus more for sprinkling
  • 1/2 tsp ground spice of choice – we chose curry but you can use spice of choice, even cinnamon
  • 1/2 tsp fine sea salt
  • 1 Tbsp agave
  • 4 Tbsp cold unsalted butter, cut into small cubes
  • 1/4 cup canned pumpkin puree

Directions

  1. Pre-heat oven to 350 degrees
  2. Measure all dry ingredients into bowl.  
  3. Work cubes of butter into dry ingredients with pastry cutter or fork until they are incorporated well into dry small particles
  4. Add pumpkin and mix well into ball
  5. Wrap in plastic wrap and form into log about 6 inches long.  Refrigerate for 1 hour
  6. Slice with sharp knife into 1/8 inch slices and place on a parchment covered baking sheet
  7. Sprinkle with more poppy seeds
  8. Bake 15 – 20 min until edges start to brown

Pear Chips

Pear Chips

In ancient China, people believed that pears represented immortality and prosperity because pear trees live for a long time. We couldn’t think of a better post to start off 2018 than a recipe symbolizing prosperity in the new year.

Pear1

The cub started off by cutting up the pear. Her slices weren’t exactly perfect, but she was able to practice her cutting skills and she felt engaged in the process.

Pear2

Next up is her favorite part, measuring and smelling the spices! This girl loves flavor on her food.

Pear3

And we always stop to smell them.

Pear5

And snack on our ingredients…

Pear6

This particular day was special because we had G-ma in town for the holidays. The cub enjoyed showing G-ma how she brushed the maple syrup on each pear slice. Some may have had a bit too much maple syrup. 🙂

Pear8

Quick break to taste the maple syrup. Finger-licking good.

Pear9

That wasn’t enough so she decided to lick the brush. *No double dipping occurred in the process.

Pear10

After the pears had been brushed with maple syrup, we sprinkled the spices over the pears. This is the cubs best “salt bae” impression. I’m pretty sure that this could also become an internet sensation for this “spice bae” signature move.

Pear11

Dusting complete. Some more than others, but that’s ok. Embrace the imperfections of cooking with a little one.

Pear12Slow baked to perfection. Delicious, wholesome, flavorful and prosperous! The cub wishes you a happy new year filled with endless possibilities in the kitchen.

 

Pear Chips
(recipe adapted from Vegetarian Heartland)

Ingredients

  • 3 ripe, firm Bartlett pears, unpeeled and thinly sliced
  • 1 Tbsp. maple syrup
  • 3 different toppings can be used – see note
    • 1/2 tsp. garam masala
    • 1/2 tsp. cinnamon with or without pinch of cayenne
    • 1/2 tsp allspice and 1/4 tsp. black pepper

Directions

  1. Preheat oven to 225ºF.
  2. Line two baking sheets with parchment paper.
  3. Thinly slice pears.
  4. Prepare the chosen dry spice ingredients.
  5. Arrange pear slices in a single layer on the baking sheets lined with parchment paper. Brush with maple syrup on both sides and sprinkle with spice mixture.
  6. Bake, flipping once halfway through the baking time until all moisture is removed and they are brittle and not spongy – about 3 hours.
  7. Remove from the oven and let cool. They should be the consistency of a chip when cooled.
  8. Store in resealable bag at room temperature for up to 3 months.

Note: We used the cinnamon without the cayenne for the cub but the other mixes are delicious for more adult/sophisticated taste or your adventuresome cub).

Paleo Peppermint Brownies

Paleo Peppermint Brownies

I have to be honest, I would not have thought to make a paleo style brownie a few months ago, but we have been exploring alternative ways to make sweets with healthier ingredients and I must say I’m completely blown away. These are just as good as regular brownies. Ooey gooey and delicious!

I also have a new obsession with Cheryl Malik’s blog 40 aprons. I found these delicious brownies on her site and knew the cub would love them!

brownie1

We started off our cooking session with a little snack – raisins! And an excuse for me to post a cute photo of the cub!

brownie2

In goes the dry ingredients. The cub has mastered this skill!

brownie3

After all the dry ingredients have been added, the cub likes to take a moment and observe the texture, color and smell.

brownie4

The cub observed how the coconut oil went from a solid, then a liquid after heating it. Fascinating!

brownie5

We always stop to smell our ingredients. Peppermint is a new smell for the cub and she approves.

brownie6

“It wont come out Grandma,” the cub explains! Grandma DiDi helps scoop out the almond butter from the measuring cup. “It’s thick, isn’t it,  explains Grandma DiDi?

Grandma DiDi and the cub completed mixing all the dry and wet ingredients and now its time to pour it into our 8 x 8 baking dish.

brownie7

“Grandma, am I doing this right” the cub asks? Grandma DiDi encourages the cub and lets her know she’s doing a fantastic job.

Grandma DiDi helps spread the mixture evenly in the pan and then it was time to put the brownies in the oven.

brownie8

While the brownies bake, it’s time to make the frosting!  The cub may or may not have eaten a few.

brownie9

There is a first time for everything. This was the cubs first time using a can opener. With a little help, she did it!

brownie10

After they opened the can, Grandma DiDi added the coconut cream into the frosting ingredients and popped it into the microwave.

brownie12

Once heated and stirred, the cub thought it would be nice to dip her bread stick in the frosting to make sure it was just right. “Delicious,” the cub yells!

brownie13

After the brownies have cooked, remove from the oven and let cool for 10 mins.  Pour over the frosting and add crushed candy cane! Almost time to eat. Let them cool completely before cutting into squares.

brownie14

I brought these to a dinner party and everyone thought they were sooo good. As good as a regular brownie and have a rich and gooey texture.

Paleo Peppermint Brownies
(recipe adapted from www.40aprons.com)

Ingredients

Brownies

  • 2 eggs 
  • 2/3 cup blanched almond flour
  • 2 Tbsp. tapioca starch
  • 2/3 cup Cocoa Powder 
  • ½ tsp. baking powder
  • pinch salt
  • 1/3 cup coconut sugar
  • 1/3 cup Refined Coconut Oil melted
  • 1/2 cup Pure Maple Syrup
  • 3 Tbsp. almond butter
  • 1/2 tsp. peppermint extract
  • 1 tsp. vanilla extract
  • Spray Coconut Oil

Frosting

  • 3/4 cup + 2 Tbsp. dairy-free chocolate chips
  • 2 Tbsp. Refined Coconut Oil
  • 1 Tbsp. Pure Maple Syrup
  • 1/4 cup Coconut Cream
  • 1/4 tsp. peppermint extract
  • 1/2 tsp. Vanilla Extract
  • vegan peppermint candies or candy canes crushed, for topping

Directions

  1. Preheat oven to 325ºF.
  2. In the bowl of a food processor, combine almond flour, tapioca starch, cocoa powder, baking powder, pinch of salt, and coconut sugar. Pulse a couple times until well mixed. Add in 2 eggs, melted coconut oil, maple syrup, almond butter, peppermint extract, and vanilla extract. Process until smooth. Alternately, to mix by hand, combine dry ingredients in a medium bowl and whisk well, then add in egg, melted coconut oil, maple syrup, almond butter, and extracts, and stir until very smooth.
  3. Line an 8×8” baking pan with parchment paper and spray with coconut oil. Scrape brownie batter into prepared pan, push batter into edges, and smooth surface. Bake 25-30 minutes or until a toothpick inserted into the center comes out close to clean. Don’t overbake! You don’t want the toothpick to be perfectly clean, but it should not be coated in what looks like frosting.
  4. Make frosting: combine chocolate chips, coconut oil, maple syrup, and coconut cream in a medium microwavable bowl. Microwave 60 seconds then stir well. Continue microwaving in 30-second bursts, stirring very well between each burst, until chocolate is just melted. Stir in peppermint and vanilla extracts, then pour over still-warm brownies. Let cool slightly then top with crushed peppermint candies. Let cool completely before cutting. If frosting is not solidifying, chill for about an hour to harden. Cut into 16 square and keep in an airtight container about 4 days.

Veggie Quinoa Sushi

Veggie Quinoa Sushi

We are big fans of lazycatkitchen.com and her plant-based recipes! Grandma DiDi made these a while back for a baby shower and they were a hit. Light, delicious and healthy. So when trying to think of a healthy lunch option for the cub, these popped up! The cub is a big fan of sushi and we always like introducing new ideas to her.

quinoa2

To truly make sticky quinoa for the sushi, we dissolved miso in water to add to the quinoa while it cooked. The cub helps stir it up and watches it dissolve.

quinoa3

Next up, its time to julienne some vegetables. New word for the cub and she is happy to help cut the pickled carrots, because…

quinoa8

She ate them all! She loves anything pickled. Remember the pickled veggies we made a few weeks ago. Obsessed! I’m not upset about it as it is great for her overall gut health and making them ourselves cuts down on the salt!

quinoa5

Back to work! Cutting more veggies. Almost ready to make the sushi.

quinoa 7

Grandma DiDi took the quinoa off the stove so it can cool before it goes on the nori. If we add it too soon, it would ruin the nori. While we wait, the cub helps get the rolling station set up. Such a great helper.

quinoa12

Quinoa is all cool. Grandma DiDi spreads it in an even layer on the nori while the cub eats more carrots.

quinoa9

Add whatever combination of veggies you would like. We did raw beets and cucumber with pickled carrots and some avocado. We also tried another one that included raw beet kraut.

quinoa10

The cub is very interested in the rolling. “Grandma, you’re doing it”, yells the cub.

quinoa11

“SUSHI”!!! Grandma DiDi shows the cub how to cut it into bite-sized rolls. Almost time to eat!

quinoa13

So simple, yet so wholesome and delicious. Pair with your favorite dipping sauce and you have an excellent lunch.

 

Veggie Quinoa Sushi

Ingredients

  • 6 nori sheets
  • 1½ cup quinoa (we used a mix of red and white.  Black is great if you can find it)
  • 3 tbsp white miso paste*
  • 1 small avocado, peeled & sliced
  • 1 carrot, peeled & julienned
  • 1 beetroot, peeled & julienned
  • 1 small cucumber, peeled & julienned
  • tamari (for GF version) or soy sauce

Directions (modified from lazycatkitchen.com)

  1. Rinse your quinoa. Dissolve miso paste in ½ cup of water. Place rinsed quinoa in a pot with a see-through lid. Add dissolved miso paste and an extra 1 and ¾ cup of water to the pot. Put the lid on and bring quinoa to the boil. Once it starts boiling, turn the heat right down to simmer. Simmer (with a lid on) until all of the water has been absorbed. Once quinoa absorbs all the water (tilt the pot slightly to check if there is any water left in it), turn the heat off and leave the pot (DO NOT LIFT THE LID) on a hot hob for about 5-10 mins so that quinoa finishes cooking in its own steam. Make sure you cool it down completely before making sushi rolls or else nori sheets will become soggy.
  2. Time to roll your sushi – Wrap your sushi mat (bamboo mat or folded kitchen towel) in a large piece of saran wrap. Put the mat down, put a nori sheet on top of the mat, shiny side down. Grab some quinoa with a spoon and spread it evenly on the nori sheet leaving a 1 cm margin at the very top, for sealing. As well as spreading the quinoa evenly, keep on pressing it into the mat with the back of a spoon.
  3. Place avocado slices, a few pieces of beet, carrot and cucumber all along the sheet(veggies of your choice)
  4.  Using the mat, slowly start rolling the nori, squeezing it tightly with both hands as you roll. Go back every now and then to make sure everything is tightly bonded.
  5. Once you get to the end, dip your finger in water and brush the water on the margin to seal the roll. Finish rolling and set the roll aside.
  6. Cut them into 1 cm slices with a sharp knife. Serve with a side of tamari (or soy sauce) and wasabi if desired.

Apple Granola Bars

Apple Granola Bars

Kids are always looking for a sweet treat, so what better way to fill that craving then with one of these yummy apple bars. Low in sugar and high in nutrients! The cub thinks they are pretty great!

Apple 1

But first, a cracker! Grandma DiDi recently took a trip to Boston to walk the Boston Marathon Jimmy Fund Walk that raises money for the Dana Farber center and their fight against cancer. While enjoying the city, she stopped in to the famous Eataly and couldn’t resist this cute apron for the cub. Thanks, Grandma DiDi.

Apple 2

The cub helped by chopping up the apples for the apple sauce.

Apple 3

Grandma DiDi showed the cub all the spices that needed to be added to the apple mixture. In went the apples, too.

Apple 4

As always, we must stop and smell the ingredients. It’s part of what makes a great cook!

Apple 5

Stir it up! Then, Grandma DiDi moved it to the stove to heat until the apples become mushy and soft.

Apple 7

While the apple mixture heats on the stove, the cub works on the crust. To be honest, we didn’t add enough sugar to the first recipe and it was lacking in flavor, so we upped it and now it’s delicious. Nothing wrong with a little trial and error until your recipes are just right!

The cub added all the dry ingredients, plus jarred  apple sauce to form the crust. Once it forms, we transferred it to the baking dish.

Apple 8

We used parchment paper under the crust to make clean up and serving easier. Grandma DiDi shows the cub how to press the crust into the bottom of the pan in a nice even layer.

Apple 9

Over on the stove, Grandma DiDi mashed up the apple mixture and poured it over the crust. Spread it thin and it’s time to add the granola.

Apple 11

We used Purely Elizabeth Granola, maple flavor, but you can use any granola you wish.

Apple 12

After it baked for 20-25 mins, we allowed it to cool, then pulled it out of the pan with ease thanks to the parchment paper.

Apple 13

Slice into squares and Voila! Easy and healthy and perfect for a grab and go breakfast or snack.

 

Apple Granola Bars

Ingredients

  • 4 Gala apples
  • 1 tsp cinnamon
  • 1 tsp of cardamom
  • 1 tbsp lemon
  • 1/2 cup jarred unsweetened apple sauce.
  • 1 c. almond flour
  • 1/2 gluten-free flour + 2 tbsp
  • 3 tbsp coconut sugar
  • 1 c. Purely Elizabeth Granola (We used maple walnut flavor)

Directions

  1. Pre heat the oven to 325 degrees and line the 8 X 8 pan with parchment paper so the bars can be easily lifted out of pan to make it a breeze to cut.
  2. Make the applesauce by washing, peeling and cutting up the apples and placing them into a saucepan.  Add the cinnamon and 1/2 tsp. cardamom and cook over low heat until soft and mash with a potato masher.  Add the lemon juice and let cool.
  3. Make the crumb crust. Mix Almond, gluten-free flour, salt, 1/2 tsp. cardamom and sugar into a bowl and mix well with 1/2 cup of jarred applesauce.
  4.  Once mixture becomes more like a dough, press into bottom of 8 X 8 pan.
  5. Pour apple mixture from pan over the crust.
  6. Sprinkle the granola over the top and cook for approximately 20 – 25 minutes.

Cool and cut into squares. Enjoy

Pumpkin Chiffon Puffs

Pumpkin Chiffon Puffs

The love of cooking didn’t just start with The Cub in our family. We have a long history of creative chefs who whip up delicious recipes with such ease. Grandma DiDi, being one of them, dug up some old family recipes a few years back and found these Pumpkin Chiffon Puffs her Great Aunt Adele used to make. Older family members were delighted to have them back on the Thanksgiving Day menu and newer members enjoyed them just the same. These are delicious, and come in a handy single serving size!

Speaking of amazing cooks, Grandma DiDi recently joined the San Diego Cookbook Club. A once-a-month cooking club where members bring a dish from a cookbook they are reviewing. She delighted the members with two dishes; a Moroccan Butternut Squash and Goat Cheese Soup as well as a Leek and Potato Galette. After all members silently voted, Grandma DiDi won first place for her soup! Way to go! Click on the link above to get the recipes for the holidays!

pumpkin 1

Back to the Pumpkin Chiffon Puffs… The cub helped us by placing liners in each cupcake form. She had a choice between polka dots and stripes and she picked stripes!

Pumpkin 2

Next up, she helped measure the spices to add to the pumpkin mix, which was already on a double boiler over the stove.

pumpkin 6

The cub watched as Grandma DiDi added all the ingredients to the pumpkin mixture.

pumpkin 7

Separating eggs is a fun sensory activity for toddlers. The cub really wanted to pour the egg yolks into the bowl after Grandma DiDi separated the whites.

pumpkin 8

For a toddler, the best part of an egg is the shell. She kept herself busy breaking apart the shells while Grandma DiDi prepped the rest.

pumpkin 9

If you can’t find graham cracker crumbs in the store, make your own! We placed whole graham crackers in a plastic bag and used a rolling-pin to smash them. BIG fun for a toddler!

pumpkin 10

After the crust mixture was mixed, the cub helped Grandma DiDi press the crust into each liner. Lots of finger-licking fun!

pumpkin 11

Now that the pumpkin mixture had cooled, Grandma DiDi whipped up the 8 egg whites she had set aside. In they go with the pumpkin mixture.

pumpkin 12

Then gently folded into each other until well mixed.

pumpkin 13

Last but not least, the pumpkin mixture goes into the forms and they are ready to bake. The oven should be nice and hot by now!

pumpkin 14

And there you have it! The most delicious, single-serve, melt-in-your-mouth pumpkin chiffon dessert to add to your holiday menu. It’s not Thanksgiving without these in our family.

Pumpkin Chiffon Puffs

Please know that there are several approximations in this recipe.  The original recipe found was not complete and it had to be made several times to get things right.

Ingredients

  • 7 cups (approx) graham cracker crumbs
  • 1 to 2 cubes butter – start with less and add what you need
  • 1 large can pumpkin puree
  • 1 can evaporated milk and enough regular milk to equal 2 1/2 cups milk total
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves
  • 1 tbsp molasses
  • 8  large eggs separated
  • 4 tbsp flour
  • 1/4 cup (or more…) brandy
  • Whipped cream

Directions
makes approx. 30 puffs 

Set oven to 350 degrees.

  1. In a double boiler add pumpkin, all milk, 1 1/2 cups sugar (reserving the rest for the crust), spices, brandy and molasses and blend well. As it begins to heat add flour and whisk in along with the 8 egg yolks (after separating egg yolks, reserve the egg whites for later). Cook stirring occasionally until it thickens. About 10 – 15 minutes. At this point you can taste to add more brandy if desired. Remove from heat and allow to cool.
  2. As the pumpkin mixture cools, make the graham cracker crust. If you can’t find graham cracker crumbs (very rare these days), make your own crumbs in processor or in a plastic bag with a rolling-pin.
  3. Melt 1 cube of butter and add to crumbs with 1/2 cup sugar. Mix well. Add more butter if needed. It should be at a consistency that will stick together when compressed but not greasy.
  4. Line the cupcake tins with paper liners and carefully pack the crust mix into each cup. Get it as far up the sides as you can, but truthfully, they don’t always go up all the way and that’s okay – more room for the pumpkin.
  5. With the pumpkin mixture almost cooled, whip the egg whites until firm then fold them gently into the pumpkin mixture.
  6. Fill the cupcake tins to the top and bake 12 – 15 minutes at 350 degrees.  They will puff up like a soufflé immediately after cooking and then will drop after a while, but still taste yummy!
  7. Top with a dollop of whipped cream

*They can be stored in an air-tight container in the refrigerator for up to 4 days.