Spiced Squash Muffins

It's time again for Secret Recipe Club reveal!  My secret blog assignment this month is Burnt Apple.  The name of the blog makes me think of this Cinnamon Apple Dutch Baby I made for a previous SRC post - slightly darker than it should have been but still yummy.  However, on this blog, the term refers to recipe fails, where it all started.  And who hasn't had a good recipe fail?  But since that first brick muffin that went through a wall, the busy cook behind Burnt Apple has come a long way - from someone who could not cook to save her life to "master recipe manipulator", adapting favorite recipes and the fun foods kids want to eat to make them more healthy - all using regular ingredients and even possible on a strict budget.

Traci works, goes to school, has three kids to keep up with, and still somehow finds time to make some yummy (and usually healthy) food and share her recipes.  Her blog focuses on healthy, budget friendly and delicious recipes, with just enough sweet treats thrown in for good measure. (She had a bit of a deprived childhood, so there's some making up to be done.) I especially love the Burnt Apple recipe index which clearly indicates the recipes that have been adapted and offer variations for different dietary needs.

Suddenly it's October, and the weather is beginning to cool down so of course it's time for recipes that say Fall.   There are plenty of apple recipes, lots of pumpkin recipes - she's kind of obsessed with pumpkin this time of year - and she's a big fan of anything with cranberries (me, too!), so if you're looking for recipes that scream Fall, be sure to check out Burnt Apple.

Of course, there are lots of amazing sounding recipes for all the other seasons, too.  Here's my short list of recipes to try:

• KFC Healthy Fried Chicken
• 30 Minute Apple Pie Pretzels
• Cranberry Pecan Steel Cut Oats
• Coconut Pineapple Lime Ice Cream (!!!)
• Homemade Horchata
• Sausage, Eggplant, and Feta Penne

Spiced Squash Muffins
from Burnt Apple

Ingredients:

• Topping:
  * 1/2 cup packed brown sugar
  * 2 T oats
  * 2 tsp. ground cinnamon
  * 2 T cold butter
• 1/2 cup packed brown sugar
• 1/4 cup granulated cane sugar
• 1/2 cup plain Greek yogurt
• 2 eggs
• 1 cup butternut squash puree
• 1/3 cup milk
• 1-1/2 cups whole wheat flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. sea salt
• 1 tsp. ground ginger
• 1 tsp. ground cinnamon
• 1/2 tsp. nutmeg

Instructions:

1. Preheat oven to 350°.  Lightly grease muffin tin.  (12-15 muffins)
2. In a small bowl mix together the topping ingredients until crumbly. Set aside.
3. In a mixing bowl, mix together the yogurt and sugar until smooth. Stir in the eggs and butternut squash and mix until smooth; add milk.
4. Combine the flour, baking soda, baking powder, salt, ginger, cinnamon and nutmeg.  Stir into wet ingredients, mixing just until combined.
5. Pour batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle 1-2 teaspoons of topping over the top of each muffin.
6. Bake at 350° for 20-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. Remove from oven and allow to sit for five minutes in the muffin tins before moving to a cooling rack to finish cooling completely.

Measure flour and the rest of the dry ingredients on top of wet ingredients,
then lightly mix them together before stirring them in.

These are the perfect muffins for Fall! (They most definitely are not bricks.)  All those spices are so perfect, and that topping is to die for.  It was hard not just nibbling that off the top of all the muffins when they came out of the oven.  I kind of overfilled my muffin tins - the recipe said 12 muffins, so I made my batter all fit - so the muffins overflowed a bit and there were bits of topping to be picked off the muffin tins once I took the muffins out of them.  It's a tough job...

I would suggest greasing the cups for 12 muffins and having another smaller muffin tin standing by and just grease the cups you may need based on the amount of batter and how it fits.  These are just a bit too full...

Store any leftover muffins in the refrigerator because they are very moist, and then just heat them up in the toaster oven for about 5 minutes (or 15-30 seconds in the microwave if you use one) to enjoy.  And since they're healthy, it's OK to have more than one!  Right?

An InLinkz Link-up

Apple Dumplings

My mom used to make these, but I hadn't thought of them in ages, until someone recently posted a recipe for Apple Dumplings.  Their recipe wasn't quite the same thing, but it reminded me, so I asked mom to share the recipe.  First she had to find it, because it doesn't sound like she'd made them in a while.

Once I got the recipe, it took me a while to actually make it, but I finally made some of these last week.   Yep, they're just as good as I remember.  Tender apples rolled in crust and swimming in cinnamon sugar syrup.  What's not to love?

Apple Dumplings 

Ingredients:

• 8 to 10 apples, sliced (about 8 cups)
• 1 cup sugar
• 1/2 tsp. cinnamon
• 2 cups flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1-1/2 sticks butter
• 1/2 cup milk
• for syrup:
  * 1-1/2 cups sugar
  * 1/2 tsp. cinnamon
  * 1/4 tsp. nutmeg
  * 1/2 stick butter
  * 2-1/2 cups boiling water

Directions:

1. Mix sliced apples with sugar and cinnamon; set aside.
2. For dough, mix as for pie crust - combine flour, baking powder, and salt in food processor; cut butter into smaller chunks and add to food processor; pulse until mixture resembles coarse meal; add milk and pulse just until dough clumps together.  Do not over-mix. (can also be mixed by hand, but the food processor makes it so much easier)
3. On floured counter, divide dough into two pieces and roll each piece into a rectangle the thickness of a pie crust. Spread apples on dough and roll up, starting from the wide end.  Slice each roll into 10 slices and place in 13x9" pan.
4. Pour syrup over top and bake 15 minutes @375° F, then reduce heat to 350° F and bake an additional 45-55 minutes, until nicely browned. 

Serve warm with vanilla ice cream.

Optionally for the syrup - there will most likely be liquid left in the bottom of your apple bowl, so use that.  It already has sugar in it, so you can reduce the sugar to 1 cup and also reduce your boiling water so the total liquid equals 2-1/2 cups.

While this is really good just the way it is, I am thinking of adding some lemon juice and lemon zest to the syrup next time I make it.  Not a lot, just enough to add a little touch of sharpness or zing.

Serve warm, with vanilla ice cream and some of the syrup drizzled on top.  Yum!

I'm pretty sure I need to make this more often!

Related articles

• Apple Butter Pie
• Recipe: Easy Apple Cobbler + A Discussion of Cobblers, Crisps & Crumbles
• Apple Danish

Crock Pot Applesauce

This applesauce is so much better than anything you can buy in the store, and it's really simple to make.  Definitely a win-win.

Crock Pot Applesauce
adapted from a recipe on food.com

Ingredients:

• 4 lbs. tart apples (about 12 cups), cored, peeled, and sliced
• 1⁄2 cup sugar
• 1⁄2 teaspoon cinnamon
• 3/4 cup apple juice or water
• juice of half a lemon
• 1/2 tsp. vanilla

Directions:

1. Mix apples with cinnamon and sugar in 5-quart crock pot.
2. Pour juice or water, lemon juice, and vanilla over apples. Cook on low for 6-8 hours (or overnight) or high for 3-4 hours.  
3. Optional: stir occasionally (if cooking on high), and crack the lid slightly to allow some of the liquid to cook off in the last hour.

I incorporated a few of the suggestions some of the reviewers mentioned - using apple juice instead of the water, and adding some vanilla.  I thought it turned out really good.  Another reviewer suggested adding more cinnamon, but I stuck with the original 1/2 tsp. because I used another recipe for crock pot applesauce several years ago, and it was really cinnamony.  I figured I'd rather have the flavor of the apples shine through.

The recipe calls for about 12 cups of sliced apples.  I ended up adding another cup or two because my crock pot was so close to being full I figured I might as well fill it the rest of the way. 

I cooked mine on high, and stirred it occasionally, about once every hour.  I also cooked it probably 4 hours and then let it cook another hour with the lid slightly cracked to let some of the liquid cook off.  Cooking times can vary depending on the type of apples you use.  I'm not sure what kind of apples I used because I got them off my neighbors' tree.  All I know is that they're fairly tart and they hold together pretty well when cooked.  That's great for apple pie, but it does take a bit more cooking (and stirring) for applesauce.  The good part about cooking the apples in the crock pot is that it doesn't really matter.  You can cook them as long as you want, and you don't need to keep a close eye on the pot.

We're really enjoying this.  It's great when it's fresh and warm straight out of the crock pot, and it's good cold, too.  Definitely give it a try.

Cinnamon Apple Sourdough Coffee Cake

I've been making this Cinnamon Swirl Bake for a while now, and it's really good, but recently I've started adding apples to the cinnamon swirl part, and it's even better.  I may never make it without apples again!

Cinnamon Apple Sourdough Coffee Cake

Batter

• 1 cup sourdough starter
• 1 cup lukewarm water (or milk)
• 1 cup unbleached flour

Mix together, cover, and allow to sit several hours or overnight, until bubbly.  Then add:

• 1/2 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup butter, melted (use the same saucepan you'll use for the apple mixture)
• 2 cups flour

Mix in the sugar, salt, eggs, and butter, then add the flour a cup at a time. Once mixed, cover the batter and allow to sit while you prepare the apple mixture. While the apple mixture cools, spread batter into greased 13x9" pan.  It will be thick. 

Apple Cinnamon Mixture

• 4 tablespoons butter
• 3/4 cup brown sugar
• 1-1/2 teaspoons ground cinnamon
• 2 cups peeled and diced apples (4 apples)

1. In saucepan, melt butter with brown sugar and cinnamon; add apples and cook over medium heat until apples are starting to soften. Remove from heat.  When apple mixture has cooled, spread evenly over batter and swirl it into and through the batter with a spatula. 
2. Cover and let sit for half an hour to an hour, then refrigerate overnight..  When ready to bake, remove pan from refrigerator and let sit at room temperature for a half hour or so.  Then place in a COLD oven; set temperature to 350°F and bake 30-35 minutes, until lightly browned and firm in center.
3. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Icing

• 1 tablespoon butter, melted  (Place bowl w/ butter in already hot oven)
• 1 cup powdered sugar
• 1 to 2 tablespoons milk
• 1/2 teaspoon pure vanilla extract

This is a really moist cake with pockets of cinnamon caramel apple goodness spread throughout.  So good!

Cinnamon Apple Dutch Baby

It's time again for  Secret Recipe Club (Secret Recipe Club) reveal! My blog assignment this month was Spinach Tiger where Angela posts a wide variety of beautiful delicious food.  It was, once again, a challenge to decide which recipe to try.

A couple recipes that I thought about trying were this Baked Spaghetti and Broccoli Frittata and this Roast Chicken with Lemons - and I'm planning to make both of them soon - but in the end I decided on this Cinnamon Apple Dutch Baby.

Cook the apples, sugar & cinnamon

I've made Dutch Baby pancakes before, but I never baked the apples right in the pancake.  I don't know why, because it makes complete sense - why use two skillets - one to bake the pancake, and one to cook the apples - when you can use one?

Pour the batter on top

The first time I made this, I followed Angela's recipe - using 4 eggs, 1 cup flour, and 1 cup milk.  It was good, even though I cooked the apples and sugar a bit too much before I put the pancake in the oven so it was almost burnt around the edges.  We drizzled it with a bit of maple syrup, and it was yummy.

The second time I made it - yes, I had to make it again - I used only 3 eggs, 1/2 cup flour, and 1/2 cup milk.  And I made sure to only cook the apples for about 5 minutes like the recipe says.  I really liked the apple/pancake balance better this time, and I didn't even bother with the syrup.  It really didn't need it; the cinnamony, sugary goodness of the apples came through wonderfully.

Cinnamon Apple Dutch Baby
recipe from Spinach Tiger

Ingredients

• 2 large apples (I used Fuji)
• 4 tablespoons butter
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup brown sugar
• 3 eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/2 teaspoon vanilla
• Powdered sugar for dusting

Instructions

1. Peel, core and thinly slice apples.  Preheat oven to 450°.  
2. Melt butter in 10 inch frying pan (that can be transferred into oven). Cast iron is optimal. Add in cinnamon, nutmeg, and brown sugar. Once melted, add in apples and cook until apples are softened, about five minutes. Place pan in oven while making batter.
3. Mix eggs with flour until smooth. Add in milk and vanilla.
4. Pour batter over apple mixture.
5. Bake for 15-20 minutes until golden brown. Dust with confectioner’s sugar. Cut into wedges

 Note: If you don’t have a frying pan that will go in oven, fry apples on top of stove and pour into a round cake pan, add batter and bake.

I will definitely be making this again!

Snickerdoodle Bars

I love Snickerdoodles.  I don't make them very often, but I love them, so when I found this recipe for Snickerdoodle Bars, I knew I had to make them.  And since I needed something to take for a potluck, it was the perfect time to try them.

Snickerdoodle Bars
slightly adapted from The Recipe Critic

Ingredients:

• 3/4 cup butter, softened
• 1 cup sugar
• 1/2 cup packed brown sugar
• 3 eggs
• 1 tsp vanilla
• 2-1/3 cups flour
• 1-1/4 tsp baking powder
• 1/2 tsp salt

Cinnamon Filling:

• 1 T sugar
• 1 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/4 tsp vanilla

Directions:

1. Spray or grease bottom only of a 9x13 pan with cooking spray. 
2. In large bowl, beat butter on high until creamy. Beat in sugars. Gradually beat eggs and vanilla into sugar mixture until combined.
3. Combine flour, baking powder, and salt. On low speed, beat in dry ingredients until combined.
4. Heat the oven to 350°. 
5. Spoon half of the batter into pan and spread evenly. Sprinkle the cinnamon filling mixture on top, and drop the rest of the batter by teaspoons on top of the cinnamon filling mixture. 
6. Bake 20-25 minutes, until golden brown or until toothpick inserted comes clean. 
7. Let cool for an hour and then drizzle the glaze over the bars.

OK, the recipe means use an electric mixer, and I'll probably do that next time.  This time I wasn't paying attention - and my husband was on the phone - so I ended up just mixing the batter up with a wooden spoon.  It turned out fine, but I'll probably try the mixer next time just to see if it makes a difference.  If nothing else, it will save my arm!  The only other thing I changed is that I cut the sugar down just a bit, using 1 cup granulated instead of 1-1/4 cups.  Yes, I know, cookies or bars are supposed to be sweet, but they don't always have to be so sweet.

Anyway, the batter is quite thick, so it takes a bit to spread it in the bottom of the pan and to drop it over the cinnamon filling - but it's worth it!  (and maybe using a mixer will whip it up better and make it easier to spread?  maybe)  These are so yummy.  You get the sweet cookie and cinnamon goodness of Snickerdoodles in a soft bar.  The cinnamon sugar is just in the middle instead of on the outside, and the glaze adds just a little something extra.

I took these to share today, and I think they were a hit.  I did manage to bring a couple home, but they didn't last long.  Guess I'll have to make some more.  Soon.

Related articles

• Snickerdoodle muffins
• Mini Snickerdoodle Cupcakes

Cinnamon and Honey for Good Health

This is more a health post than a recipe post, but it involves items we all have in our kitchens, and besides - I need to save this someplace!

I copied this from Facebook:

Honey is the only food on the planet that will not spoil or rot. What it will do is what some call 'turning to sugar'. In reality, honey is always honey. However, when left in a cool dark place for a long time it will "crystallize". When this happens loosen the lid, boil some water and sit the honey container in the hot water, but turn off the heat and let it liquefy naturally. It is then as good as it ever was. Never boil honey or put it in a microwave. This will kill the enzymes in the honey.

Cinnamon and Honey

Bet the drug companies won't like this one getting around. Facts on Honey and Cinnamon: It is found that a mixture of honey and Cinnamon cures most diseases. Honey is produced in most of the countries of the world. Scientists of today also accept honey as a 'Ram Ban' (very effective) medicine for all kinds of diseases. Honey can be used without side effects for any kind of diseases.  Today's science says that even though honey is sweet, when it is taken in the right dosage as a medicine, it does not harm even diabetic patients. Researched by western scientists:

HEART DISEASES: Make a paste of honey and cinnamon powder, apply it on bread instead of jelly and jam and eat it regularly for breakfast. It reduces the cholesterol in the arteries and saves the patient from heart attack. Also, those who have already had an attack, when they do this process daily, they are kept miles away from the next attack. Regular use of the above process relieves loss of breath and strengthens the heart beat. In America and Canada, various nursing homes have treated patients successfully and have found that as one ages the arteries and veins lose their flexibility and get clogged; honey and cinnamon revitalize the arteries and the veins.

ARTHRITIS: Arthritis patients may take daily (morning and night) one cup of hot water with two tablespoons of honey and one small teaspoon of cinnamon powder. When taken regularly even chronic arthritis can be cured. In a recent research conducted at the Copenhagen University, it was found that when the doctors treated their patients with a mixture of one tablespoon Honey and half teaspoon Cinnamon powder before breakfast, they found that within a week (out of the 200 people so treated) practically 73 patients were totally relieved of pain -- and within a month, most all the patients who could not walk or move around because of arthritis now started walking without pain.

BLADDER INFECTIONS: Take two tablespoons of cinnamon powder and one teaspoon of honey in a glass of lukewarm water and drink it. It destroys the germs in the bladder.

CHOLESTEROL: Two tablespoons of honey and three teaspoons of Cinnamon Powder mixed in 16 ounces of tea water given to a cholesterol patient was found to reduce the level of cholesterol in the blood by 10 percent within two hours. As mentioned for arthritic patients, when taken three times a day, any chronic cholesterol is cured. According to information received in the said Journal, pure honey taken with food daily relieves complaints of cholesterol.

COLDS: Those suffering from common or severe colds should take one tablespoon lukewarm honey with 1/4 spoon cinnamon powder daily for three days. This process will cure most chronic cough, cold, and, clear the sinuses.

UPSET STOMACH: Honey taken with cinnamon powder cures stomach ache and also clears stomach ulcers from its root.

GAS: According to the studies done in India and Japan, it is revealed that when Honey is taken with cinnamon powder the stomach is relieved of gas.

IMMUNE SYSTEM: Daily use of honey and cinnamon powder strengthens the immune system and protects the body from bacterial and viral attacks. Scientists have found that honey has various vitamins and iron in large amounts. Constant use of Honey strengthens the white blood corpuscles (where DNA is contained) to fight bacterial and viral diseases.

INDIGESTION: Cinnamon powder sprinkled on two tablespoons of honey taken before food is eaten relieves acidity and digests the heaviest of meals

INFLUENZA: A scientist in Spain has proved that honey contains a natural 'Ingredient' which kills the influenza germs and saves the patient from flu.

LONGEVITY: Tea made with honey and cinnamon powder, when taken regularly, arrests the ravages of old age. Use four teaspoons of honey, one teaspoon of cinnamon powder, and three cups of boiling water to make a tea. Drink 1/4 cup, three to four times a day. It keeps the skin fresh and soft and arrests old age. Life spans increase and even a 100 year old will start performing the chores of a 20-year-old.

RASPY OR SORE THROAT: When throat has a tickle or is raspy, take one tablespoon of honey and sip until gone. Repeat every three hours until throat is without symptoms.

PIMPLES: Three tablespoons of honey and one teaspoon of cinnamon powder paste. Apply this paste on the pimples before sleeping and wash it off the next morning with warm water. When done daily for two weeks, it removes all pimples from the root.

SKIN INFECTIONS: Applying honey and cinnamon powder in equal parts on the affected parts cures eczema, ringworm and all types of skin Infections.

WEIGHT LOSS: Daily in the morning one half hour before
breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person. Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.

CANCER: Recent research in Japan and Australia has revealed that advanced cancer of the stomach and bones have been cured successfully. Patients suffering from these kinds of cancer should daily take one tablespoon of honey with one teaspoon of cinnamon powder three times a day for one month.

FATIGUE: Recent studies have shown that the sugar content of honey is more helpful rather than being detrimental to the strength of the body. Senior citizens who take honey and cinnamon powder in equal parts are more alert and flexible. Dr. Milton, who has done research, says that a half tablespoon of honey taken in a glass of water and sprinkled with cinnamon powder, even when the vitality of the body starts to decrease, when taken daily after brushing and in the afternoon at about 3:00 P.M., the vitality of the body increases within a week.

BAD BREATH: People of South America, gargle with one teaspoon of honey and cinnamon powder mixed in hot water first thing in the morning so their breath stays fresh throughout the day.

HEARING LOSS: Daily morning and night honey and cinnamon powder, taken in equal parts restores hearing. Remember when we were kids? We had toast with real butter and cinnamon sprinkled on it!

You might want to share this information with a friend, kinfolks and loved ones. Everyone needs healthy help information ~ what they do with it is up to them. You may also want to share this with your email buddies... They deserve to be healthy too!

I think it's time for some cinnamon and honey. I do not want to get this cold!

Related articles

• ~~medicinal Properties of Honey & Cinnamon~~
• Home Remedies from South India: Honey and Cinnamon's other uses
• Cinnamon + honey = the antidote

Cinnamon Rolls

I'm making cinnamon rolls today. They're great for Sabbath morning! I mentioned the cinnamon rolls on Facebook, which got some people's attention. I was willing to share my cinnamon rolls, but no one is close enough to take me up on my offer. In an effort to entice them more, I posted some pictures. (Yes, I'm mean!)

Because I posted the pictures, my cousin Sandra asked if I'd posted the recipe anywhere. I had - quite a while ago, but since I'm in the process of moving my recipes to this blog, I thought it was time to post it here.

Cinnamon Rolls

INGREDIENTS
For Basic Sweet Dough:

• 1 cup milk
• 1/3 cup sugar
• 1/3 cup butter or margarine
• 1/2 teaspoon salt
• 2 eggs
• 4 - 4 1/3 cups all-purpose flour
• 1 package active dry yeast

For Rolls:

• 3 tablespoons butter or margarine, melted
• 1/2 cup granulated sugar
• 2 teaspoons ground cinnamon

For Icing:

• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 3-4 teaspoons milk

DIRECTIONS
FOR BASIC SWEET DOUGH: Put all ingredients into breadmaker and use the dough setting. When dough is ready, prepare as directed below.

Or, if you don't have a breadmaker or simply enjoy the feel of working with the dough: In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside. In a saucepan heat and stir milk, sugar, butter or margarine, and salt till mixture is warm (120° to 130°) and butter or margarine is almost melted. Add to flour mixture along with eggs. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

FOR ROLLS: Prepare basic sweet dough and let rise once. Punch dough down. Turn out onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Roll each half into a 12x8-inch rectangle. Brush with melted butter or margarine. In a small mixing bowl stir together granulated sugar and cinnamon; sprinkle onto dough. (I find it is easiest to melt half the butter and mix half the sugar and cinnamon at a time. That way you don't have to guess at how much to use on each rectangle.)

Roll up each rectangle, jelly-roll style, starting from one of the long sides. Pinch seams to seal. Cut each roll into 10 slices. Place slices, cut-side down, in single layer in greased 13x9-inch cake pan. Cover and let rise in a warm place till nearly double (about 30 minutes). (Or, cover with plastic wrap, and refrigerate for 2 to 24 hours.)

If dough is chilled, let stand, covered, for 30 minutes at room temperature. Puncture any surface bubbles with a greased wooden toothpick. Bake in a preheated 375° F oven for 20 to 25 minutes, or till golden brown.

FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of drizzling consistency. Drizzle over rolls. Serve warm or cool.

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These warm up nicely in the microwave - about 15 seconds for a couple rolls.

Recipe from the Better Homes & Gardens New Cookbook

• Print this recipe

My house smells so good right now! I need to go make the icing.