Kentucky cocktail, cake optional

wpid-kentucky-mule_01.jpg.jpegwpid-buttermilk-cake-slice_02.jpg.jpegLast post’s Buttermilk Cake was a sweet tribute to my late Great-aunt Helen. And as we do with all of these sweet tributes, it’s time to find an adult beverage pairing.

Because I’ve been enjoying classic Moscow Mules (a.k.a. Vodka Bucks) lately, I considered suggesting that this vodka-lime cocktail accompany the cake. But somehow the flavors of the cake and cocktail didn’t seem to mesh.

My thoughts next turned to bourbon, as they often do, and I remembered a Mule variation I also enjoy: The Kentucky Mule.wpid-kentucky-mule.jpg.jpegSadly, none of my cocktail cookbooks carried this recipe, so I googled and found this beauty. Three ingredients were mixed and I soon had a Kentucky Mule in hand.

Some recipes I’d found also contained mint, hinting at another bourbon favorite–the Mint Julep. But I stuck with the simplicity of bourbon, ginger beer, lime juice and was richly rewarded. More tart than sweet, it could have used an extra pour of ginger beer, but overall it was refreshing and lovely.

Opportunity to pair it with the cake was missed as the cake didn’t last long enough to meet the Mule. The Kentucky Mule doesn’t need a cake partner, though, and I’ll happily toast food for fun readers with a glass. Thanks for being here!wpid-bourbon-mule.jpg.jpeg

more momofuku insanity

I’ll admit to not being on top of the blogging game this week. My posting day arrived, but still no sense of what to write up. While my week was full of the usual food-related projects along with a handful of meals out, nothing had struck me as blog-worthy. And truth be told, sometimes I just get lazy. Having to track details, take pictures, etc for a post can (sometimes, not always) suck fun from a food adventure.

So today’s “inspiration” was forced and also a bit lazy. I grabbed Momofuku Milk Bar, Christina Tosi’s amazing cookbook, from the shelf and flipped through until I found a recipe that looked tasty, used minimal ingredients, and took little time to throw together. And boy howdy, did I strike gold.

Momofuku has been featured here before and for those who haven’t heard of this crazy little New York sweet shop, know that it’s famous for Crack Pie™ as well as crunches, crumbs, cereal milk, brittles, and the like. Tosi has an imagination like no other along with a willingness to think waaaaaaay outside the pastry box. She’s the proverbial kid in a candy store except that she’s in charge of the candy store.

What caught my eye this go-round was her Liquid Cheesecake. A dessert in itself, it’s also an ingredient in ice cream, sorbet, layer cakes (both apple and carrot), and truffles. Tosi is an excellent communicator and only her words will do her thought process justice:

…I’m kind of a fan of the gooey, just-barely-baked approach to making something delicious. There’s just something so naughty and fulfilling about the texture… Once I’d settled into my role as pastry chef at Momofuku, I knew I had every right to eat magically thickened cheesecake filling in the confines of my new home…so began my search for my voice in the form of cheesecake. It was short journey: my heart beats for one and only one kind of cheesecake–the underbaked, messy kind. And so, my signature cheesecake is liquid cheesecake.

Now doesn’t that sound lovely?

Should you share Tosi’s obsession for ooey-gooey goodness, I suggest you find yourself a copy of her book. It’s a fun read and a great kickstart for crazy-good dessert ideas. But if you can’t wait to make liquid cheesecake, here’s what I did:

Heat oven to 300°F. In mixing bowl with paddle attachment, beat 8 ounces softened cream cheese on low speed 2 minutes or until smooth. Scrape down side of bowl with spatula. Add 3/4 cup sugar; beat 1 to 2 minutes or until completely incorporated. Scrape down side of bowl.

In small bowl, whisk together 1 tablespoon cornstarch and 1/2 teaspoon salt; whisk in 2 tablespoons milk. (I used almond milk.) Whisk in 1 large egg. Beat cornstarch slurry into cream cheese mixture on medium-low speed 3 to 4 minutes or until smooth and loose. Scrape down side of bowl. Stir in 2 or so cups chopped chocolate, miniature candy bars, and cut-up marshmallows.batterScrape mixture into 9-inch graham cracker crust. Bake 15 minutes; gently shake pan. Remove from oven if cheesecake is firm in center and jiggly around edge. If mixture is jiggly all over, bake 5 minutes more. Add another 5 minutes if needed, but, in Tosi’s experience, “it shouldn’t take more than 25 minutes to underbake a cheesecake.” Cool cheesecake completely, allowing to set. Store in airtight container in refrigerator up to 1 week.

Note that the candy stir-ins and graham cracker crust were my spins. Tosi bakes in a 6-inch square pan lined with plastic wrap and describes the final “cheesecake” as “pipeable and pliable enough to easily spread or smear, while still having body and volume.”

I’ll close with a warning: This cheesecake is deadly addictive. As expected, it’s creamy and rich, but the chopped candy makes it über-sweet as well. What starts out as one spoonful easily leads to two, then three, etc. And before you know it, you’re regretting those last bites. (or so I’ve been told 😉 ) This is a sweet treat meant to be enjoyed in small portions.

Liquid Cheesecake Pie, not for the feint of heart!

Liquid Cheesecake Pie, not for the faint of heart!

If the description and picture didn’t sell it, I offer one more reason to love liquid cheesecake:

not a fail!

not a fail

so not what I was going for

so not what I was going for

It’s supposed to look like this! I’ve had similar baking experiences that were considered fails (see pink squirrel pie at right) and it seems the same result is a major success here.

Hats off, then, to Christina Tosi for her envelope-pushing sweet treats. I love how she thinks and am ever grateful for her inspirations.

cranberry cake and butter sauce bliss

Many blogs have featured family holiday traditions of late, and they’ve been great fun to read. A born-and-bred midwesterner, I only have experience with how it’s done in these parts. I’ve enjoyed reading Attempts in Domesticity’s tales of headcheese and pickled herring (neither sounded tasty to me at first, but her posts made me want to at least try these “delicacies”), Canapes and Chocolate’s gorgeous southern-style apps (though C&C writes from Seattle, she seems a gracious southerner at heart:-)), Lilly Sue’s holiday brews, Northern California’s produce, flowers, and sunshine–a far cry from the snow and cold I know in Minnesota–from Putney Farm.

My holiday traditions, though delicious and much-loved, are fairly standard and won’t rock anyone’s culinary world. With one exception: my mother-in-law’s cranberry cake. She’s made it for New Year’s and the occasional holiday celebration since I’ve known her (over 20 years now), but it goes back further than that. The original recipe came from her Favorite Recipes of Home Economics Teachers, Desserts Edition cookbook (circa 1963) and she tells of how she chose this recipe to make for her first Christmas dinner as a young bride. Her lucky dinner guests demanded she continue making it and she’s done so for nearly 50 years. This is my mother-in-law’s signature dessert.

The cake is golden, buttery, and studded with crimson cranberries. It’s a good cake for sure, nearly a pound cake but not quite, but what makes this cake over-the-top sublime and gloriously decadent is the butter sauce. Hoo boy. It contains a million calories a spoonful, I’d imagine, but is so good that this doesn’t seem to matter when presented with a pitcher for pouring. Of course the sauce is dreamy over ice cream–or simply spooned from a jar–as well.

With this cranberry cake recipe, I wish everyone a Happy (and delicious) New Year. Thank you for sharing your traditions with me. I’d love to hear more, so please give me a holler here as a comment or on deLizious’ facebook page.

cranberry cake in the pan

cranberry cake in the pan

cranberry cake and butter sauce--a lovely welcome to a New Year

cranberry cake and butter sauce–a lovely welcome to a New Year

Cranberry Cake

Cake

  • 1 cup sugar
  • 3 tablespoons butter, softened
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 2 cups fresh cranberries

Sauce

  • 1 cup sugar
  • 1/2 cup butter
  • 1/2 cup cream
  • 1 teaspoon vanilla extract

Heat oven to 350°F. Grease two 9-inch loaf pans.

To make cake, in bowl, beat together sugar and butter with electric mixer until light and fluffy. In separate bowl, whisk together flour, baking powder, and salt. Add to butter mixture alternately with milk  just until combined. Stir in cranberries. Divide batter evenly between loaf pans. Bake 35 to 4o minutes or until golden brown and toothpick inserted in center of cake comes out clean.

To make sauce, in saucepan, combine sugar, butter, and cream. Bring to a gentle boil. Stir in vanilla. Serve alongside cake for pouring. Makes 12 servings.

frosting on the cake

As much as I love playing in the kitchen, I’m a less-than-stellar baker. My cakes sometimes fall, my pie crusts often shrivel, and there’s usually at least one tray of cookies that burn. What I am good at coming up with solutions, so each “disaster” is most often edible–and even enjoyable–in the end.

Today, though, I had to get it right. I signed on to take Cake Decorating 101 (I need help, remember?) from a local community ed program. Beki of Beki Cook’s Cakes sent out an email yesterday reminding students to bring an 8-inch cake to frost. (I’d spaced that critical piece of information, so was glad for the reminder.) Today was the day to bake my cake, and it had to be perfect–no tears, no crumbling. It would have to come out of the pan perfectly, something my cakes don’t always do.

A few days back, I had read an intriguing article about making homemade cake mixes, so found a recipe online. I followed the recipe to the letter. (Well, almost. I did sub 1/2 cup buttermilk powder for the nonfat dried milk due to pantry inventory issues.) I also greased my cake pan and lined it with wax paper sprayed with cooking spray. No messing around–this needed to go well. Fortunately, it did. The cake baked up and browned nicely. After cooling, it was time to take it to Frosting Class.

I was excited to see what tips and tricks Beki would have; she did not disappoint. She walked us through coating (use lots of frosting), smoothing (first with a light touch and a spatula), drying (10 minutes stand time gives the frosted cake a nice “crust”), another round of smoothing (pressing oh-so-lightly with a non-embossed paper towel), and finally decorating with pastry bag and tips.

Beki seemed a bottomless source of easy-to-follow practical decorating tips. For crumb-free frosting, always leave a layer of frosting between the spatula and cake, never letting the spatula touch the cake itself. When coloring frosting, use less icing gel (never liquid drops) than you think you’d need for pastels and more than you think you’d need for the deeper, darker colors.

With only two hours of instruction, I was able to frost and decorate a great-looking cake–a personal best. For sure there are those of you (I’m talking to you, baking bloggers:-)), who can decorate far better than I, but I’m simply ecstatic that I could turn out such a pretty cake. I go back to Beki next week for the second half of the class. She showed me that decorating cakes well, with the right tips and tools, is accessible to anyone–even a non-artist and less-than-perfect baker such as myself.

frosted!

wow cupcakes

My 10-year-old surprised me last night by saying she wanted to bake something. As much as I love to cook (and she loves to eat), it’s her younger sister who is most often interested in helping in the kitchen. Encouraged by eldest’s sudden interest, I offered to help her find a recipe for whatever it was she wanted to make. She envisioned small white cakes baked in our small custard dishes and topped with fluffy mounds of white frosting. After looking through a few recipes for white cake, she settled on one from Better Homes and Gardens Old-Fashioned Home Baking.

She started her project later in the evening, so after filling four custard cups and 14 muffin cups, she headed off to bed and left me in charge of baking. She had filled the cups more than the recommended two-thirds full, which led to batter bubbling over and burning on the oven floor–yuck. The overflow batter also burnt slightly on the pan, making the cupcake edges slightly toasted. Initially, I saw this as a problem (and the messy oven floor was definitely that), but the toasted cupcake edges had a slightly tough (in a good way) chew and a roasty toasty sweetness that kicked the cupcake concept up a notch. Serendipitous yum.

Today the cupcakes were frosted after my young baker whipped up a batch of Fluffy White Frosting, also from BH&G. I was impressed with the results and she was pleased as well. After sprinkle fun, the cupcakes were enjoyed for dessert.

And I have this to say about the cupcakes: Wow. I am all about frosting, often leaving the cake behind. Not tonight. This cake was amazing. The crumb was perfect–moist, light but dense. And the flavors were so pure. A hint of vanilla, rich butter (big fan of Kerrygold), sweet but not overly so. And the “burnt” edges added to the wow. I ate every last crumb, as well as any strays left on my husband’s and daughters’ plates. I highly recommend this recipe to anyone who loves white cake. I’ve never tasted anything like it. Look up Perfect White Cake in the dictionary and this is what you’ll find.

amazing buttermilk cupcakes with fluffy white frosting

The frosting was a basic 7-minute variety and I was impressed that my daughter could pull it off. (I don’t always.) As with the cake, the vanilla and sweet flavors were nicely matched. The perfect frosting for the perfect cupcakes.

Buttermilk White Cake

Adapted only slightly from the Better Homes and Garden cookbook. The batter can also be poured into greased muffin cups and baked accordingly.

  • 2 1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/3 cups buttermilk
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 4 egg whites

Heat oven to 350°F. Grease and lightly flour 2 (9-inch) round baking pans.

In large bowl, stir together flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with electric mixer on Low 30 seconds or until combined. Beat on Medium to High, scraping side of bowl occasionally, 2 minutes. Add egg whites; beat 2 minutes longer.

Pour batter into pans. Bake 30 to 35 minutes or until wooden pick inserted in center of each cake comes out clean. Cool cakes in pans on wire rack 10 minutes. Remove cakes from pans to wire racks. Cool completely before filling and frosting.

Fluffy White Frosting

from Better Homes and Gardens  Old-Fashioned Home Baking

  • 1 cup sugar
  • 1/3 cup water
  • 1/4 teaspoon cream of tartar
  • 2 egg whites
  • 1 teaspoon vanilla

In small saucepan, combine sugar, water and cream of tartar. Bring to a boil over medium heat, stirring constantly, until sugar is dissolved.

In medium bowl, combine egg whites and vanilla. Beat with electric mixer on High, while slowly adding sugar mixture. Beat 7 minutes or until stiff peaks form. Makes about 4 cups.

strawberry-turned-peach cake

When peaches are in season, I overbuy. Then, it’s a race to eat them all–or bake with them–before they go bad. Thanks to Meatballs & Milkshakes, I met this challenge today. The peaches that were starting to go soft in my refrigerator fruit drawer were destined for the strawberry cake this blog author just posted.

Be sure to link back to Meatballs & Milkshakes for the recipe and lovely photos. My cake looks different as I used a lot more peaches than she did strawberries–nearly 4 cups fruit total. The cake baked much longer than the one hour in her recipe and was still extremely moist, much like a pudding cake in the center. Also, I used lime zest instead of lemon (about 2 teaspoons) and sprinkled some on the cake just before baking. Hence the greenish flecks.

Flavorwise, this cake was a knockout. I went back for multiple servings and had a hard time cutting myself off. Rich, buttery, but also chock full of amazing fruit. I’ll be serving it up for breakfast tomorrow for sure. Thanks m&m!

before hitting the oven

out of the oven

peach cake on the plate

Many thanks also to Lilly Sue and her Bites and Brews. Lilly Sue was kind enough to nominate me for the Versatile Blogger Award for which I’m most grateful:-) I’ve seen this award make its rounds and am tickled to have it come my way. Yay! It’s been great fun to put my food stories out there and it’s a kick (in a very good way) to know others are reading it.

Also want to congratulate Lilly Sue on receiving the award herself. She has a great voice, covering the beer and culinary scene in Colorado. I’ve enjoyed following her posts: great stories, great photos, great music clips. Check her out and you’ll agree that she has excellent taste in food, drink, and music.

In keeping with Versatile Blogger tradition, I’m listing 15 bloggers to nominate for this same award.

The final “requirement” for accepting the nomination is to list seven things about myself.

  1. I’ve tried to like kiwi, but to no avail.
  2. Though I’ve written about my aversion to fast food chains, I have a soft spot for McDonald’s ice cream cones. And I do love my DQ.
  3. I’ve recently discovered Baron Ambrosia’s Culinary Adventures on Cooking Channel and it cracks me up.
  4. Even with all of the amazing recipes available online, I’m still partial to my old-school, hardcopy cookbooks.
  5. I’m not on Facebook, though am working on a page for my business.
  6. When I left my college apartment, I didn’t have to clean the stove because I NEVER USED IT. Yes, I have a Food Science degree, but I didn’t learn how to cook until after I graduated.
  7. A favorite college internship: Working on the Recipe Search Team for the Pillsbury Bake-Off. (Won’t mention the year–haha)

Versatile Blogger Award – Rules for Winners

1. Thank the person who gave you the award and link back to their blog.
2. Choose fifteen blogs to nominate and let them know by leaving a comment.
3. Request that the chosen blogs pass on the award to their favorite fifteen.
4. Copy and paste the award on your blog post.
5. List seven things about yourself.

over-the-top cake

I’ve steered clear of walnuts since age 12ish, when I got a nasty headache after eating a handful. Imagine my surprise when I found a recipe for Walnut Cake in a recent Bon Appetit magazine that I had to make. Something in the way the article was written, along with the simplicity of the cake itself, intrigued me enough that I clipped the recipe and put it on my “to-make” list.Very odd, as the cake contains copious amounts (7 cups!) of coarsely ground walnuts.

This past weekend gave me a chance to make the cake as I happened to have all of the ingredients on hand (save the vanilla bean–used 1 tablespoon vanilla extract instead) and we had dinner guests who were bringing fresh-picked raspberries. The berries seemed a perfect topping for this nutty cake.

The recipe mentions that the cake is best served cold, but I hadn’t thought far enough ahead to make the cake in time to chill it. It was amazing warm, but refrigerating it and having it cold the next day confirmed the recipe’s promise that it was indeed excellent when chilled. The texture was a bit crumbly, but the chew was firm with just a bit of spring. The rich flavor of the nuts (along with the cup of  butter, 3/4 cup cream, and SIX eggs) put it in the category of Desserts That Make You Swoon. The relatively small amount of sugar (3/4 cup) and 1/2 cup yogurt (homemade thanks to Make the Bread, Buy the Butter) kept the sweetness down and let the walnut and almond flavors shine through.

It perplexes me that one of the few foods I don’t enjoy is the foundation of this amazing and phenomenal cake. It didn’t scream “walnut!” but there was a dense nuttiness that held my attention and made me want more. A small amount of whipped cream would make a nice topping and the fresh berries were fantastic served alongside, but the cake itself needs no embellishment. I’ve never met a cake that didn’t taste better with frosting (preferably buttercream), but this one is a rock star and it won me over. Over the top for sure.

an amazing cake

cupcake redux

Those who love to play in the kitchen–whether cooking or baking–are usually fairly flexible. If we run into snags (and maybe it’s just me, but I run into plenty), we either toss out what we’ve done and begin again OR take a different path and see where it goes. I’m almost always in the second camp as I hate tossing something I’ve already spent time on.

Take a recent project: frosting my oldest daughter’s birthday cupcakes. Her party is this weekend and I’ve been making and freezing cupcakes for weeks. Now that the party is days away, it’s time to think about frosting. My original plan was to make three: white, chocolate, and caramel. I found fun recipes (check out Baked Explorations–lots of crazy-good recipes, all very do-able) and the chocolate frosting went off without a hitch. The caramel came next and involved stirring homemade caramel sauce into a white buttercream. I made the mistake of stepping away from the caramel (oops) and returned just in time (so I thought) to take the pan off the heat. But the temp had crept just past 300°F and my “caramel” crystallized as I stirred in the cream and butter. I tried to melt it down over low heat, but you can’t change the laws of chemistry. No go.

Not willing to give up, I knew the buttery cream that wasn’t melding with the overheated sugar mixture would add great richness to any frosting; I stirred some into the whipped butter base that was waiting for the caramel sauce. I added extra powdered sugar for thickness and chopped the hardened caramel (almost brittle, really) into very small pieces and mixed those into the final frosting for crunch. It took a few more tweaks with brown sugar, vanilla, and salt, but I got to a place I liked. After all the extra ingredients, I had plenty of caramel frosting. No need to make a third flavor. I was done.

With a cup or so of chocolate frosting and maybe three times as much of the light-brown caramel, I started thinking kitty cats. The birthday girl had included our orange tabby’s picture on her party invites. Why not turn these cupcakes into cat faces? I’m not much for putzy cake decor, so wanted to keep it simple and use what we already had. A few mini m&ms and candy corns later, I had a cute–if slightly demented–kitty cat staring back at me.

Believe it or not, these are the same cupcakes from bacon birthday cupcake post. Not as pretty, but better suited for a 10-year-old’s birthday party.

I get that this cupcake looks terribly homespun. I have no future as a Cupcake Wars contestant for sure. My “cat” looks childishly simple, sad, and slightly devil-ish. But our party guests will get that these cupcakes are supposed to look like cats. And these guests will absolutely enjoy the cupcakes’ tender crumb and knock-out chocolate flavor (complete with a Hershey’s kiss dropped into the batter of each). Most important, my daughter will know I personalized her birthday cake. The cupcake’s appearance isn’t even a little bit spectacular (though again, the flavor is!), but as with all of the “playing” I do in the kitchen, things don’t always go as planned. And in the end, my baking (and cooking) projects come from the heart and are great fun.

dumplings, brownies, and bundt cake

We set out for my in-laws today and arrived just in time for supper. My mother-in-law (m-i-l), a retired home-ec teacher, is a whiz in the kitchen. We were served one of my husband’s favorite meals–potato dumplings. A nod to my in-laws’ Norwegian heritage, potato dumplings consist of a chunk of ham surrounded with a thick coating of flour and potato. The coating is shaped into a ball around the ham and the dumpling is then simmered in beef broth to cook through. The final dumpling is fluffy, though densely packed, and 3ish inches in diameter. One makes a meal. Seasoned with salt and pepper (and dipped in ketchup when on my plate), potato dumplings aren’t bad. But I’ll never be as fond of them as is my husband. I learned to make them once, as a new bride, but made my first batch when pregnant with my oldest. “Morning” sickness struck that night and I never again made a batch of potato dumplings. My very kind m-i-l knows this story and is good enough to make me a baked potato and slice or two of ham when she serves potato dumplings.

Tonight, the dumplings shared the table with old-school farm food: homemade oatmeal bread, tossed green salad, and cooked broccoli and carrots. We enjoyed a wonderful meal. The kicker, though, was dessert. My m-i-l brought out a pan of brownies, an entire Bundt cake, and scoops of ice cream. All for our family of four. We were thrilled with the home-baked goodies (though she confessed the cake came from a box) as well as with the extravagance and heartiness of the meal. We were welcomed with feasting. What more could you ask for? (Though tomorrow I’m going to need to walk this meal off.)

Potato Dumplings

  • Beef bouillon
  • 4 cups grated peeled potatoes
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 (1- to 1 1/2-inch) chunks lean ham

Bring stockpot two-thirds full of bouillon to a boil.

Meanwhile, in bowl, stir together potatoes, all-purpose and whole wheat flours, baking soda, and salt until just combined. With damp hands, mound fistful of potato mixture around each chunk ham to make 8 dumplings.

Drop dumplings into simmering broth; simmer partially covered 30 to 45 minutes or until cooked through. Remove with slotted spoon to serve. Makes 8 dumplings.

the Potato Dumpling, veggies, and homemade oatmeal bread

brownies–a chocolate bonanza

vanilla Bundt cake

home alone

My kids and husband were gone at various activities tonight, which means I was home alone. This never happens. Ever. My afternoons are usually spent solo, but those are work hours, so I’m usually focused on whatever task is at hand. Having a few evening hours to myself was positively intoxicating. What to do? Cooking Channel (Unique Sweets marathon) and my laptop beckoned. I’d had supper before the family left, but watching shows devoted to dessert left me no other option than to have dessert myself.

Since it was just me, I was tempted to grab a box of Girl Scout cookies or an IKEA chocolate bar from the cupboard. But then I remembered advice I’d once gotten about treating yourself as well as you’d treat a loved one. Would I hand my daughter a box of Thin Mints and tell her to go at it? That in mind, I sliced a (healthy-size) wedge of Sticky Toffee Pudding onto a crystal plate. (Had made the cake over the weekend after receiving a surprise gift of fresh dates in the mail.)  I drizzled warm Brandy Caramel Sauce over the date-studded cake and finished it off with a shot of whipped cream from my cream whipper. (I love my cream whipper.) It was a lovely and satisfying treat on so many levels. I don’t imagine I’ll be Home Alone again anytime soon, but the next time it happens, I’ll know to take out the crystal plate and top it with something spectacular. Just for me.

Sticky Toffee Pudding for one!