This is one of those recipes that I cannot count the amount of times we have had it. 25? 50? 100? 200? More?
During the garden season it becomes a staple and we have it a few times a week. It’s simple, it’s delicious, and you can totally customize depending on the vegetables you have on hand to use. We usually always have it with carrots and sugar snap peas, but don’t be scared to experiment with your own loved veggies! Maybe one week you have a bunch of kale left over and some radishes, throw it in! This pasta dish is known as “Matthew’s Pasta Dish” in our house as he is always the chef of it. Many times during the summer we make smaller bowls for lunch. Sometimes we even have a bowl of it at night in bed. It’s a win win situation all around.
Speaking of carrots, many of you seemed pretty pumped for the upcoming garden season and are interested in starting your own garden. If I could recommend a easy vegetable to start out with, it would definitely be carrots and radishes. Carrots because they are pretty easy to grow, you just kind of plant them and they grow (ok maybe a bit more, but basically). Radishes are great because the turn around is less than a month, and in gardening some quick satisfaction really makes you feel real good.
I know the title is so dramatic but these muffins are full of drama.
A few days ago I decided I was going to make some big ol blueberry muffins for some friends the next morning. I put together a recipe, threw on my Brooklyn Nets apron and headed to the kitchen to start to put all the ingredients together.
The batter was amazing. When the batter reaches the point of a certain yumminess, then you know what you’re making is going to be the best ever. I took a few tastes of the batter. Perfect. I was feeling pretty good about myself.
Chips and dip – is there anything better? In fact right before I made this post I was catching up some reading while dipping some blue tortilla chips into salsa. It sure is a favorite snack of many, especially around big game day events like The Super Bowl.
I’ve watched The Super Bowl for as long as I can remember and have fond memories of even being young, cheering on whatever team I was rooting for while enjoying snacks. It always seems that sporting events and snacking goes hand in hand.
What’s one of my favorite dips? Chili Cheese Dip, made with Hormel® Chili and Velveeta. I spoke fondly of HormelTamales in the past with my Tamale Soup and their Chili is just as good. And Velveeta? Let’s just say if I’m eating cheese or cooking with it, I will always cut a few extra cubes… just to snack on.
Let’s just take a minute and admire some cheesy delicious dips.
In medium microwave-safe bowl, stir together chili and cheese product; cover. Microwave on High, stirring once, 4-1/2 to 5 minutes or until hot and cheese is melted. Serve with corn tortilla chips, if desired.
Velveeta Spicy Cheeseburger Dip
1 lb. Velveeta, cut into 1/2-inch cubes
1 (10-oz.) can Ro*tel Diced Tomatoes & Green Chilies, undrained
1 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 lb. ground beef, cooked, drained
4 green onions, sliced
Combine all ingredients except onions in microwaveable bowl.
Microwave on High for 5 minutes or until Velveeta is melted and mixture is blended, stirring after 3 minutes. Stir in onions.
Serve with chips, crackers or a assortment of vegetables.
Hello beautiful Macaroni and Cheese.
I love you.
Please be mine.
Would you like to dance?
Let’s be friends.
These are all ways I like to greet this macaroni and cheese. Its real special.
This macaroni and cheese mixes a bunch of cut up cauliflower with pepper jack jalapeno cheese to add some spice. Then it’s all melted over pasta shells. Oh and there’s bread crumbs on top to add a bit of crunch.
Do you love pepper jack jalapeno cheese as much as I do? I love the kick of it. When I saw it the grocery store I threw it in my buggy right away. I knew I had to make something with it (besides eating it by the slice because I did alot of that too). Next time you’re in the supermarket try to look for this!
The cauliflower comes straight from the garden. In the winter. Seriously. We still have vegetables growing under the green house. It makes my gardening heart pretty happy to go up to the roof in my winter coat and cut off a cauliflower head (and then cover it in cheese).
Next time your’e craving macaroni and cheese, give this a try!
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
Using an electric mixer, beat the butter, sugar, egg, salt and vanilla extract just until smooth and creamy.
Add the flour a little at a time and mix just until incorporated and dough like. Cover the dough and refrigerate for 30 minutes (this is important, make sure to do it).
Drop rounded tablespoons of the dough onto the prepared cookie sheets about 2 inches apart and use a spoon to press each down into neat circles. Use the top of the spoon to press a small well into the center of each cookie.
Drop 1 teaspoon of the Dark Chocolate Drams peanut butter into the well in each cookie.
Bake for 10-12 minutes, until edges of cookies turn golden brown. Let cool.
I made these one afternoon where I was craving blueberry and sweets. Matthew and I each had one, and we went to our own desks to continue to work. Then I heard Matthew walking towards me in the loft. His plate was empty. “Oh man, can I have another one of them?”
Isn’t that just the dream response?
I told him to eat his heart out. Then we talked about how we should stop doing our work and dedicate our lives to donuts. Oh maybe that was just me, I don’t know, these donuts hit me hard.
Juicy turkey recipe for Thanksgiving! Nothing fancy, just good old fashioned turkey recipe!
You guys are just the best. All your comments you left on Essy’s post are so beautiful and caring. Reading through and seeing all the love, reliving stories of your own past losts and just being the sweetest really made me feel better. I owe you all a donut. When you’re in Brooklyn, you holla at me, we have a date. Thanks again, it really means alot to our family. <3
In the post I shared Essy’s favorite holiday because it meant her favorite food, Thanksgiving and turkey. Give that girl a whiff of turkey and she was there. From the time the turkey was taken out of the wrapper until it came out of the oven, Essy was pacing like a nervous lady. She would be on the floor staring into the oven, on the kitchen island staring at the oven, on the table staring into the oven. When we opened the oven to get the turkey in and out someone had to hold her because there was no stopping her. She wanted that turkey. The best way to honor Essy we decided was to have Thanksgiving Dinner in January. Essy would want nothing more.
This Chocolate Donuts with Creamy Chocolate Frosting recipe is the best! Also included is a dairy free option!
If you were to ask me right now what is one of my most proud baking moments it would be these Chocolate Donuts with Creamy Chocolate Frosting. These are good. I’m talking real good. I’m talking magical. I’m talking swoon worthy, take a seat and enjoy the next minute of your life (it will be eaten quickly, you won’t be able to stop yourself).
And get this, they’re dairy free.
Are you amazed as I am? I hope so.
If I knew I could be making dairy free donuts that taste this rich and chocolaty I would have tried dairy free baking a while ago. I really can’t get over how good these are. They lasted about 2 days in my house because I could not control myself. The donuts themselves are so rich, soft and cake like. And the frosting? Goodness gracious. How good is the frosting? Let’s just say I doubled the batch, one for the donuts and one to just eat which Matthew and I both did. We grabbed 2 spoons, and ate the frosting out of a plastic baggie over the next few days (ok, it lasted one day). Did you know you can put frosting in a freezer bag to freeze it? Life changing. The frosting is incredible. Just writing about it has me all worked up and wanting to rush back into the kitchen and make another batch (I probably will).
So what I’m saying is if you love donuts, if you love chocolate, if you are dairy free or aren’t dairy free, you need to try these donuts. If there’s one thing I have posted on this blog that I really want you to try, these are high up there. I’m begging here, please try them. I want you to feel the chocolate sensation!
The frosting, oh god, pure ecstasy.
The donuts, soft and cake like.
Look at how soft these donuts are inside. I just want to cry from happiness.
For the recipe, I’m giving you dairy free and regular ingredients. Use whichever floats your donut loving heart.
EASY, BUDGET FRIENDLY Basil Pesto Pasta recipe made with fresh basil and almonds! This easy, healthy homemade recipe makes delicious basil pesto that can be served over pasta, as appetizers or on a sandwich! Pine nuts are expensive so this is a much more budget friendly pesto. Recipe also includes a vegan alternative.
I’m in love with this Basil Pesto. Big time.
Growing up, pesto wasn’t big in our house. It’s one of those things that I honestly can’t even remember having until I was in my 20’s. Then I started to make it and fell in love. Then when started to grow our own basil and could pick it and immediately make the freshest pesto possible, then I really fell in love with it.
Chicken and Broccoli In White Sauce is a savory Asian recipe that uses a creamy sauce. Your family will fall in love with it!
Do you love chicken and broccoli as much as I do? Goodness, I just love it. This is the chicken and broccoli recipe I love dearly and I have gotten such nice comments, emails and messages about it – I’m so glad you love it as much as I do!
I was in Chinatown a few weeks ago where I was feeling hungry after acupuncture so I ran across the street to a shop called “Excellent Dumpling House”. There I got some Chinese takeout goodies to go, along with a amazing pork dumpling. While I was waiting for my order to be done so many people came in and ordered the Chicken and Broccoli in White Sauce. My eyes rose every time someone ordered it, I had never heard of this at a Chinese restaurant. So I did what everyone else would do, I took out my phone and begun googling furiously.
In the next week, something was telling me to make this dish. I received not one, but two completely random comments and email asking me if I had a Chicken and Broccoli in White Sauce recipe. Can you believe that? First in line, then real life questions. It’s like I was meant to make this.
This is a great dish that is creamy and full of yummy vegetables (hello broccoli, sugar snap peas and carrots). It’s more rich than your usual Chicken and Broccoli due to the sauce which is made with heavy cream and Parmesan cheese.
Next time you’re in the mood for Chicken and Broccoli, give this dish a shot, I hope you enjoy!
Easy to make delicious Crispy Hash Browns! Perfect for breakfast and dinner!
We love hash browns a whole lot in this house but we always bought the kind in the frozen section at the super market. Being that I love to be able to make everything we eat, I had it set in my mind that I would figure out how to make crispy hash browns. Crispy, that’s the hard part. Did you ever make hash browns and they are wet and moist? That’s just the worst and it upsets my hash brown loving heart. The key to getting crispy hash browns is by squeezing the grated potatoes, you’ll be amazed by the amount of liquid you can get out of them. How do you squeeze them? Well I like to get my exercise in while making dinner so I hold the shredded potatoes in my hand and just squeeze the heck out of them. If you have a potato ricer this will work amazing as well, but I don’t so instead I just use muscles.
Delicious Dairy Free Oatmeal Peanut Butter Cookies made with vegan butter and vegan chocolate chips!
Did you wake up recently and there was snow on the ground? If so, what do you do?
Do you grumble because you have to march outside and shovel right away? Do you grab a cup of tea and cat, sit near the window and admire the white wintry beauty? Do you throw on your boots and run out and play in the snow no matter what your age? I fall into the 2 last categories.
It’s funny, I always tell myself when it snows I will just throw on a coat and bundle up and not play in the snow, just admire it from a distance. After all, I don’t want to get wet and freeze. Then as soon as I step out into the snow and see the piled up drifts I turn into a 6 year old and suddenly here I am….
So after we came in from the snow and took off our boots (for the cats to sniff cautiously) then I made some hot chocolate (dairy free!) to get my fingers warm as some of them were a bit unable to move. After that I immediately needed cookies, I was craving them bad. So I got out the supplies and these Dairy Free Oatmeal Peanut Butter cookies were born. Snowy high 5’s all around.
A few notes:
These are dairy free! Dairy free baking is not as difficult as I feared, in fact it’s pretty darn delicious. Even Matthew who loves his butter and milk said these cookies were great. I’ve been experimenting alot and I made some dairy free chocolate donuts that I will post next week that will make you cry with happiness. Seriously. Tears and all.
This batch makes approximately 18 cookies.
For butter I use Earth Balance Buttery Organic spread.
The peanut butter and cinnamon really makes these cookies smell nice.
The cookies are moist but they have a nice crunch due to the oatmeal. I love having a cookie I can sink my teeth into.
I added chocolate chips, I used Sunspire Vegan Carbon Chips. In the past I have used these for dairy free chocolate fudge and they worked well, but in the future for any baking which involves melting or hot temperatures I probably wont use these chips as they melted pretty quickly. I found out later that all King David chocolate chips are dairy free and are sold at my kosher supermarket below my apartment building so I will be using them from now (they are so yummy, even eating them by the handful is a treat!).
Grab a cookie (or 2!). Enjoy!
The recipe has both dairy free or regular options. Pick whatever one works for you!
Easy to make Wasabi Popcorn recipe. This healthy snack is only 31 calories per cup! I love to eat this when I’m watching TV on the couch!
Popcorn, it’s pretty amazing, right? It’s a staple for movie watching. It’s a great snack in bed reading (although could get messy if you drop a few pieces – don’t worry, you’ll find them eventually). And for dinner, sure, why not.
1 cup of air popped popcorn has 31 calories which means if you eat 16 cups of popcorn it’s 496 calories. Are you amazed? I am.
As I write this post I’m 2 episodes away from being caught up on the amazing show Scandal. So that means by the time you read this, I probably am caught up completely and am crying in a corner somewhere because I’m so sad my workout sessions don’t involve President Fitzgerald Grant anymore. If you aren’t watching Scandal, you have to watch a episode! You will either feel:
– You want to be Olivia Pope. You want all of her coats. You want to know how she stays warm in the winter because her coats don’t look very warm (although beautiful) and usually always her bare shoulders or arms or chest is showing. I mean I assume she has a driver and isn’t working to work, but still, girl has got to catch a chill traveling from her apartment to the office.
Do you like the title? I hope you do. So many of my favorite meatloaf recipes are inspired by the cook’s mother or grandmother, but because this recipe is inspired by Amy’s mother’s meatloaf, and she’s not my mother, I decided to name it Not My Mom’s Meatloaf.
I don’t think meatloaf gets the love it deserves but I’m here to change that. I love meatloaf. It reminds me of my childhood, it reminds of plaid printed aprons, and mothers with perfect hair and televisions with antennas. Doesn’t it have that vintage feel to it? I like to think June Cleaver in the picture below is whisking eggs for meatloaf. Also I’d like to think that one day I will look that fabulous in the kitchen. Someone remind me to buy a strand of pearls.
Have you been to Disney World before? AKA, the greatest place on Earth (honestly, it’s amazing). At Hollywood Studios they have a restaurant named 50’s Prime Time Cafe and it’s everything you hoped it would be like, from the tables to the waiters. Everything on the menu is home cooking inspired from Dad’s Grilled Pork Chops to Aunt Liz’s Golden Fried Chicken to Grandma’s Chicken Pot Pie and of course Cousin Ann’s Traditional Meatloaf. I got the Meatloaf when I was there and it was served with green beans by our waiter Uncle Gary. Throughout the dining experience he would introduce us to our cousins and just be that Uncle we all know. When we left we we wrote him a love letter, he was so much fun.
Meatloaf is often made with ketchup but I love this recipe because it uses spaghetti sauce instead which personally I find more pleasing and tasty. The spaghetti sauce acts like a gravy that you can lather your meatloaf in which I love, I definitely will put a few spoonfuls on. Also, this meatloaf has mushrooms that are baked in it which will cause your entire dinner table to fight over who gets the mushrooms, so be sure to fight hard for them. 🙂
Hope you enjoy this delicious dinner table favorite!
Lately I’m obsessed with Chinese Vegetable Noodle Soup. Every time I go to my favorite Chinese Restaurant (which is Kum Kau in Brooklyn) I always get the vegetable shrimp soup and stuff myself on noodles and broth. But I don’t want Takeout Chinese weekly, even if it’s only soup, I want to be able to make it myself. So I came up with this recipe and I couldn’t be happier with the results. If you’re a fan of Chinese Noodle dishes, you will love this soup!
This soup is very brothy so if love broth, you will be swimming in soup heaven. Also, this soup asks for a squirt of Sriracha sauce (chili-garlic sauce), you can add or subtract if you want more or less heat, but I definitely think if possible you should add a bit, it gives the soup a real nice kick but isn’t whelming in spice.
Because I always want to add vegetables to every meal, there’s a bunch of kale and carrots in this soup. I always love the way kale looks and tastes in a brothy soup. Along with the vegetables there’s garlic and the real star: ginger. I always think using ginger in dishes really gives it that true Chinese taste. If you cook a Chinese dish without ginger and with, it’s always the ginger dish that wins – always! But don’t worry if you don’t have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round. Do you know about frozen herb cubes? They are the best. I’ve bee using them for years and they have been saving me from the issue of making a dish and then realizing halfway I don’t have fresh cilantro, ginger, parsley etc on hand. I just open up the freezer, pop out a few cubes and I have fresh herbs. And don’t stop at soups, I love using the frozen cilantro for salsas in the winter time. And frozen dill cubes are perfect for adding in Sour Pickles!
The fine folks at Dorot sent me a few packages of their frozen garlic and herbs to try out and I have to say – Dorot is totally the brand to pick. As soon as I opened up the frozen cubes of ginger the smell hit me. The ginger smelled and tasted so fresh I was amazed that this came from a frozen package. As soon as I had garlic and ginger in the soup pot, Matthew even complimented across the room how great the soup smelled. A little more about Dorot, the company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value. And bonus, their products are all natural, non-GMO and gluten-free. Dorot can be bought in most grocery stores, while you can find them under Pop & Cook at most Walmarts. Each packaging will tell you the frozen equivalent measurement. For ginger, 1 cube is 1 teaspoon. For garlic, 1 cube is a clove. I’m in love with these frozen cubes.
So now that we have our easy to use fresh herbs, let’s get soup making! In this recipe you can use lo mein or chow mein noodles, but I prefer lo mein noodles myself. They don’t take very long to cook, 5 minutes max.
And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner.
And if you have any left over (it’s hard to do), it even tastes great heated up the next day. Enjoy!
The BEST Powdered Sugar SNOWBALL Cookies! This is my favorite Christmas cookie recipe! These Russian Tea Cake Cookies are so easy to make! They’re made with pecans and then rolled in powdered sugar after baking! I make a few batches to hand out for gifts around the holidays – everyone always love them!
What do you call these cookies?
Mexican Wedding Cakes?
I call them delicious.
Snowballs are commonly baked around the holiday season. They are a form of Jumble which was a popular cookie pastry made in the Middle Ages. Jumbles were popular during that time because they traveled and kept so well, thanks to their hard nature being made with nuts or seeds. Although in the Middle Ages they were known to keep these cookies around for a year without becoming stale, I dare you to keep them around for a week without eating them.
These are one of my favorite cookies due to the crunch of the finely chopped pecans and powdered sugar you roll them in. Do you love powdered sugar as much as I do? I hope so.
I prefer using pecans for these cookies. You want to make sure they are finely chopped so they don’t overwhelm the cookies so just take a handful and throw them in your food processor. A few pulses later you’ll have exactly what you want.
You’ll also want to chill the dough for about 20 minutes. Why do you want to chill? These cookies have flour in them, so chilling the dough permits the gluten strands in the flour to cause a rubbery texture in the final cookie. Also, having the chilled dough makes it much easier to roll some balls when it’s time to bake them.
The BEST Powdered Sugar SNOWBALL Cookies! This is my favorite Christmas cookie recipe! These Russian Tea Cake Cookies are so easy to make! They're made with pecans and then rolled in powdered sugar after baking! I make a few batches to hand out for gifts around the holidays - everyone always love them!
1/2cupbutter - softened
1/4cupconfectioners powdered sugar
1 1/4cupall purpose flour
1/2cupfinely chopped pecans
confectioners powdered sugar to roll cookies in
Mix butter, sugar and vanilla together in bowl.
Mix flour and salt together in other bowl.
Combine flour mixture with butter mixture, stir so blended together nicely.
Add pecans and stir so they are equally distributed.
Chill dough for 20-30 minutes.
Preheat oven to 400 degrees.
Roll dough in 1 inch balls and place on lightly greased cookie sheet.
Bake 8 to 10 minutes, until set but not browned.
While still warm, roll each cookie in powdered sugar.
One of my favorite candy treats of the holiday season is Peppermint M&Ms. They are white chocolate, they are red and white festive candies and they just scream “The holidays are here!”. Well they don’t scream it, they sing it to you softly because M&MS are very polite. With these cookies, I have a pretty hard time making them due to the amount of M&M snacking I do in the process. It goes something like this, shape a cookie, eat a few M&Ms, shape a cookie, eat a few M&Ms, repeat, repeat. I should really start buying 2 bags of M&M for this baking session, one for cookies and one for my belly.
I love these cookies because they have a sugary, peppermint, chocolate taste to them. In each bite you get a nice taste of peppermint crunch from the M&Ms. If you like peppermint bark at all, I think you will love these. Hope you enjoy these cookies! As always, be sure to grab a couple when snacking. 🙂
Welcome friends to Cookie Week!
It will be a week full of crumbs, holiday sweetness and maybe a few more treats thrown in. I am giving you the gift of chocolate and sugar, I hope you like it! I think you deserve it, so take a cookie and snack on.
First up this week are one of my favorite cookies, Peanut Butter Blossoms. Who doesn’t love peanut butter and chocolate? I declare this Peanut Butter Blossoms recipe the best because it’s Matthew’s mother’s recipe and they are extra good. Every year we get a big box of cookies sent from Ohio from his mom and we anxiously await for that day. Then we rip it open and eat cookies for the next few hours, it’s great. I asked her for all her recipes of my favorite cookies she makes and a few days later I received all the recipes in the mail. Then I proceeded to make these cookies, a few times.
I love Peanut Butter Blossoms down to every single little crack they create. I love that they are moist but yet they have a little crunch to them. I especially love all the Chocolate Kisses that are plopped on top as soon as they come out of the oven. If you don’t have Kisses on hand, feel free to substitute a few chocolate chips instead, it’s equally delicious.
Tell me how do you like to enjoy your cookies? Do you eat the cookies by themselves? Do you have some milk on the side, or how about tea or coffee?
It’s hard to just stop at one of these cookies, so be sure to grab a couple. Enjoy!
These Triple Chocolate Avocado Peanut Butter Brownie Bites are delicious! The recipe uses 1 whole avocado which is a healthy alternative to oils. Because they’re bite size they are perfect for parties or guilt free snacking!
Oh friends, have I got a treat for you. These Triple Chocolate Avocado Peanut Butter Brownie Bites are something real special. Remember when you were young and got that first kiss and you got all those butterflies in your stomach? Well that is the feeling I got when eating the first bite. Oh brownie bites, I have a big crush on you, I wrote my landline phone number on your hand, please call me and we can hang out at the arcade Friday night.
These are triple chocolate because I have been craving chocolate real bad. There’s chocolate chips that melt inside the brownie bites which will turn into chocolate lava when you take a first bite (butterflies!), there’s cocoa powder and then there’s chocolate peanut butter. Triple the chocolate, triple the fun, that’s my motto in life.
The real star of these brownie bites is… are you ready? Avocado. Yup, that’s right. One whole avocado is baked inside of these making these chocolate treats creamy, fudgy and beyond delicious.
I love baking with avocado because it means no oils are needed, we’re like bbbfs (best baking buds forever). Avocados have naturally good fats, over 75% of the fat in a avocado is unsaturated. That means it’s a great food substitute for a more nutrient-dense dessert. Avocados can be used in sweet, savory or snack dishes and what makes it even better is they are cholesterol-free, sodium-free and less than 1 gram of sugar per 1 oz serving. Don’t you just want to grab a avocado and eat it right now?
Now grab some of these brownie bites and get a room.
You can either sprinkle these brownie bites with powdered sugar or holiday festive sprinkles – the choice is yours!
And wait till you see how creamy and fudgy they are in the middle. You’ll just fall in love.
Delicious dessert recipe for Oreo Chocolate Mousse Pie. This is a rich double chocolate no bake pie made with Cool Whip and a Oreo crust.
I make this pie when I’m feeling like I need a boost, a real great chocolate boost. This is a ultimate bad girl pie, full of cream and chocolate.
Not only is there melted chocolate pieces, but then there’s chocolate chips along the outside. Decorating the outside is a great way to go because it guarantees that everyone who gets a slice will get double the chocolate. Oh did I mention the pie is on top of a Oreo crust? Oh my, I’m a bad girl.
This is a chocolate lovers pie, perfect for the holidays. I made this for Thanksgiving and a few days later I found myself sitting at my desk daydreaming about it. If you’re able to make this pie and not eat it all at once, you’ll be even more pleased. I feel the longer it sits and sets, the yummier it gets. So if you can keep this pie around for a few days, every single day it will get better. Oh Oreo Chocolate Mousse Pie, I love you so. The melted chocolate and milk. Did I take a spoonful? Absolutely.
When mixing it all together make sure the Cool Whip is thawed or it won’t be easy to mix. If you are in a pinch, throw the Cool Whip (dump into a microwave safe bowl) in the microwave for 15 seconds – works wonders. And then a few hours later after setting you’ll have this delight!