Monday, March 31, 2014

Basil Parmesan Tomato Soup

This Basil Parmesan Tomato Soup, from Today's Mama, is the BEST tomato soup I've ever had.  Oh who am I kidding, it's the ONLY tomato soup I'll ever eat.  Even Blockette said it was rockin awesome.  And she is a fellow tomato hater.

One great thing about this recipe is that you can make it on the stove top or in the crockpot.  I forgot to toss the ingredients into the crockpot in time so I opted to make it on the stove.  I chopped all the veggies and had the ingredients all ready to go before I left work.  The whole thing, including simmering time, took about 1 hr from start to finish.

I used veggie stock and skim milk instead of chicken stock and half and half.  I thought the soup was rich and flavorful as it was, but I bet it would be even more insane if you used half and half. 

Here's how to make this rockin tomato soup:

Tomato Basil Soup from Today's Mama
2 (14 oz) cans diced tomatoes, with juice
1 c finely diced celery
1 c finely diced carrots
1 c finely diced onions
1 t dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 c fresh basil
4 c chicken broth
½ bay leaf
½ c flour
1 c Parmesan cheese
½ c butter
2 c half and half, warmed (or skim milk if you’re trying to cut some calories)
¼ t black pepper
 Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to lg slow cooker. Cover and cook on LOW 5-7 hrs, til flavors blended and veg soft.
 30 min before serving prepare roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 min. Slowly stir in 1 c hot soup. Add another 3 c and stir til smooth. Add back into crockpot.  Stir and add Parmesan , warmed half and half, and pepper. Add additional basil and oregano if needed.  Cover and cook on LOW 30 min til ready to serve.

Stove-Top Version:
 Heat oil in 4 qt pot. Add celery, onions and carrots. Saute 5 min. Add basil, oregano, bay leaf, tomatoes, and broth. Bring to boil, reduce heat and simmer 15 minutes. While simmers, prepare a roux. Melt butter over low heat, add flour and cook, stirring constantly, 5-7 min. Slowly stir in 1 c hot soup. Add another 3 cs and stir until smooth. Add back into soup pot.  Simmer, stirring constantly, until soup thickens. Add Parmesan and whisk to blend. Stir warmed half and half. Simmer over low heat 15-20 minutes, stirring occasionally.

Friday, March 28, 2014

Cheerios Bars

These Cheerios Cereal Bars, from Averie Cooks, make a great little snack for the lunch box.

I used regular Cheerios, almonds, raisins, craisins, chocolate and peanut butter chips.  I chose plain cheerios because I thought the bar would be too sweet with the honey nut Cheerios that the recipe called for.  I chose the rest of the add ins because they were what I had handy in the pantry.

I tried using corn syrup instead of honey in hopes that they would be sturdier than the bars that are mentioned in Averie Cooks.  I don't think they are.  I store the bars in the freezer, and while they don't fall apart by lunch, they are quite soft.  Personally, I prefer the bars right from the freezer.  I like the crunch!

Cheerios Cereal Bars from Averie Cooks
1/4 c butter
1/4 c honey or corn syrup
1/4 c brown sugar
1 T vanilla
3 c Cheerios
1 1/2 c misc add ins: nuts, trail mix, chocolate chips, dried fruit, etc

Line 8" sq pan w foil leaving overhang, spray w pam. In lg micro-safe bowl, combine butter, honey, and sugar. Nuke 1 min. Stir. Mix will be grainy. Nuke 1 more min. Stir. Nuke 1 another minute. Stir. Be careful as at this point the goo will be hot and boiling,  Do not touch molten goo. Add vanilla carefully as the goo will bubble up. Stir in cereal. Fold in add ins.  Pour into prepared pan and press w spatula to smooth out.  Cover w plastic wrap and chill 3-8 hrs to set before cutting into 12 pieces.  Store in fridge or freezer.

Wednesday, March 26, 2014

Carrot Cake Waffles

Fat Tuesday is known in some parts of the world as Pancake Tuesday.  I think it comes from the time when people were using up their eggs and milk before the season of fasting began.  We don't really fast but I thought it would be fun to incorporate the concept into our Fat Tuesday celebrations.

Except I Fail at pancakes.

So, I did what any creative cook would do...make Waffles.  Because Waffles are Awesome!

I went through my recipe to do list and found 5 great waffle recipes.  I let Blockette make the selection and she chose Carrot Cake Waffles.

This recipe makes nice thick waffles.  Some waffles are light and fluffy as air.  Those can be nice, but sometimes you want a nice substantial hearty waffle.  These babies are it for sure!

I really liked the maple walnut cream cheese on the waffles, but Blockette did not.  It was regular old butter and syrup for my girl.

My favorite waffles are still the gingerbread waffles, but I think these are a close second.

Yields: about 7 waffles (using 1/2 cup batter for each)

Carrot Cake Waffles from Willow Bird Baking.  Makes about 7 waffles using 1/2c batter for each
2 c flour
2 T sugar
1 1/2 t baking soda
1 t cinnamon
1 t nutmeg
1 t allspice
1 3/4 c buttermilk* or 1 1/2 c sour cream/plain yogurt thinned with 1/4 c milk
2 eggs, separated
4 T (1/2 stick) butter
1/2 t vanilla
1 c walnuts, chopped
1 1/2 c grated carrots

Maple Nut Cream Cheese Spread:
8 oz cream cheese, softened
3-4 T maple syrup
1/8 c chopped walnuts

Heat 4 T butter in skillet over med heat til melted, 1-2 min. Continue to cook, swirling pan constantly, til butter lt brown and has faint nutty aroma, 2-4 minutes. Add spices stirring constantly, 15 sec. Remove from heat and cool to room temp, about 30 min. (I sped this process up by slowly adding some of the milk to the melted butter.)  Combine flour, salt, sugar, baking soda. Mix buttermilk and egg yolks. Stir in spiced butter and vanilla. Spray iron well and preheat. Stir wet into dry ingred. Beat egg whites in a separate bowl with a whisk or electric mixer (make sure bowl and mixer are spotlessly clean) til hold soft peaks. Stir them gently into batter. Fold in carrots and  walnuts. Spread a 1/2c batter onto waffle iron and bake til waffle is done, 3-5 min. Spray iron w between waffles as needed. (I found I need to spray the iron after every other waffle.)

Maple Cream Cheese:  combine nuts, syrup, and cream cheese and mix well.

Monday, March 24, 2014

No knead cheesy bread

I found this recipe for no knead buttery Parmesan sour cream bread over at Averie Cooks.  I'd been wanting to make it since I saw it last summer, but I'd just never got around to it.  A few weeks ago I was cleaning out the fridge and saw that I had some sour cream that needed to be used up.  I had exactly the right amount to make this recipe.

While the recipe made some great bread, it was very salty.  I used grillmates seasoning but cut it down to 1 Tablespoon instead of the 2 listed in the recipe.  I also omitted the salt called for in the recipe, and used an Italian blend cheese instead of Parmesan cheese.  The bread was still way too salty for my liking as grill mates is mostly salt.  I plan on trying this recipe out again either using Bavarian or Italian seasoning blends instead of Grill Mates seasoning.  I'll still probably only use 1 T of the seasoning.

No knead Sour Cream Bread from Averie Cooks
1/2 c unsalted butter, melted
1 1/2 c flour
1/2 c Parmesan cheese (I used Italian Blend)
1T salt free seasoning blend
1 heaping T baking powder
1 c milk, plus 1/4 c as needed
1/2 c sour cream

425F. Line 8x8 pan w/foil and spray. Pour melted butter in prepared pan. In lg bowl, mix flour, Add wet mix to dry. Batter thick, and dense, with lumps. If resembles paste, add up to 1/4 c milk,  to thin.
Carefully turn batter into pan, on top of melted butter. Smooth lightly with spatula and push corners. It's OK if butter sloshes up onto batter. Score batter into 9 pieces to make slicing easier later. Bake  22-24 min, til bread is set. Cool in pan 5 min before slicing. If butter pools in bottom of pan, drizzle  over top. Bread best fresh, but will keep airtight for up to 4 days or in freezer for 3 months.

Friday, March 21, 2014

Regarding Zombies and Sanitation

This cross stitch is now hanging in my kitchen. 
I chuckle every time I see it.

 It was stitched over one on 22 ct cream evenweave.

And here it is for scale reference over my sink with the dirty breakfast dishes still in it. 
(Just keepin' it realz!)

If you like the design, the chart can be purchased at Pixel Power Design.

Wednesday, March 19, 2014

Microwave Cornbread

My mom gave me this container that bakes brownies in the microwave.  I didn't have all the ingredients on hand to make brownies, so I went on a hunt to try to figure out something else to make with this crazy pan.

I couldn't come up with many other options aside from different variations on the basic brownie.  After much searching I found a decent looking recipe for microwave cornbread.  This recipe comes from a blog called Veganasf#ck.

The batter was really thin in my pan.  I debated doubling the recipe, but thought against it as I didn't really know how much the cornbread was going to rise.

The cornbread didn't rise a whole lot, but was cooked in the 3 min stated in the recipe.  I imagine the cooking time would need to be doubled if the amounts in the recipe were increased.

As it was the cornbread was ok.  It was thin and a bit on the dry side.  I think this would be a great emergency recipe to use if it was a busy night.  I can see myself making this again before or after soccer practice with leftover chili for a super speedy dinner.

 Microwave Cornbread from Veganasf#ck
1/2 c cornmeal
1/2 c flour
1 T sugar
1 t baking powder
2 T veg oil
1/2 c almond milk

Put dry ingred in bowl and mix well. Add oil and milk. Let stand 5 min (not essential if in a hurry) Nuke 2-3 min.  Check that it’s cooked by inserting a knife.

Monday, March 17, 2014

Roasted Cauliflower and Sausage Spaghetti

When I told Mrblocko we were having Roasted Cauliflower and Sausage Spaghetti for dinner it was met with a heavy sigh.  He is not a fan of Cauliflower.  I think it is one of his least favorite veggies.

I reminded him that I was roasting the cauliflower and that the last time I did that he thought it was tolerable.

Surprisingly, you could just barely taste the cauliflower.  The flavors from the sausage and whole wheat pasta are so strong they overwhelm any potential "nastiness" of the offensive white veggie.

I made two minor changes to the recipe.  I swapped out the Parmesan Cheese for Italian blend shredded cheese, and added half a roasted red pepper.  Mrblocko really enjoyed the addition of the red pepper.  Next time I think I will add a whole roasted red pepper.

This dish is definitely a keeper.  I plan on adding it to the regular rotation.

Roasted Cauliflower and Sausage Spaghetti adapted from Cinnamon Spice and Everything Nice
16 oz Italian Sausage
1 sm head cauliflower, chopped into bite sized florets (about 3-4 c)
Black pepper
13-16 oz whole wheat spaghetti
6 cloves garlic, sliced
1 roasted red pepper, diced
1 bunch green onions, chopped
1 c Italian blend Shredded cheese

Preheat oven to 400F.  Toss cauliflower w 2 T EVOO and salt. Place on rimmed baking sheet lined w foil and sprayed w pam. Bake 30 min.  Meanwhile in lg skillet, pinch off pieces of Italian sausage and cook in lg skillet over medium heat.  When browned, add garlic and red pepper, cooking until garlic is lt brown and fragrant. While cauliflower and meat is cooking, boil pasta.  Once cooked, drain and add cauliflower, meat mix, remaining oil, gr onions and cheese. Toss to combine.  Add more oil or cheese if needed.  Serve immediately.

Friday, March 14, 2014

Multigrain Bread

We love the type of whole grain bread that is all seed laden and speckled with all sorts of grainy bits.  I, however, am a total cheapskate and cannot bring myself to pay $4-$5 for a tiny wee loaf of bread, particularly when regular wheat sandwich bread runs $1-$1.40, for twice as much bread.

Then I saw this recipe for multigrain bread on PBS's America's Test Kitchen.  Sadly, America's Test kitchen only has their "free" recipes listed on their website for a short time.  When I watched the multigrain bread recipe, it was a rerun from a previous season. I had to do a bit of internet sleuthing to find the recipe. As luck would have it, one of my favorite blogs, Our Best Bites did a post on this very recipe!  Score!!!!

The neat thing about this recipe is that the multigrains come from multigrain hot breakfast cereal.  America's test kitchen says to use Bob's Red Mill or Arrowhead Mills cereal mix.  For some odd reason, the grocery store by me now only carries Quaker Brand Multigrain cereal.  I have made this bread three times and the Quaker stuff works just fine. Although, I'm sure the other brands produce a bread with more of the grainy bits we love so much.

This recipe is easy to follow, but it does take a decent chunk of time from start to finish.  Most of it is hurry up and wait time as you wait for the cereal to cool, the dough to rise, etc. I think it's one of those lazy rainy Saturday type projects. 

Multigrain Bread from America's Test Kitchen a la Our Best Bites

1 1/4 c (6 1/4 oz) seven-grain hot cereal mix
2 1/2 c boiling water
3 c (15 oz) all-purpose flour (not bread flour)
1 1/2 c (8 1/4 oz) whole wheat flour
1/4 c honey
4 T unsalted butter, melted and cooled (For salted butter, reduce amt of salt to 1/2 T)
 2 1/2 t instant or rapid-rise yeast
1 T salt
3/4 c  sunflower seeds (Unsalted, but I've used salted in a pinch as well)
1/2 c (1 1/2 oz) old-fashioned rolled oats

Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hr.  Whisk flours together in separate bowl. Once grain mix cools, add honey, butter, and yeast. Mix on low until combined.  Add flour mix, 1/2 c at a time.  Knead until cohesive mass starts to form,1 1/2-2 min; cover bowl tightly w plastic and let rest 20 min.  Add salt and knead on medium-low until dough clears sides of bowl, 3-4 min(if does not clear sides, add 2-3 T additional all-purpose flour and knead until it does.  Don’t add more!) continue to knead for 5 min.  Add seeds (if using) and knead for another 15 sec.  Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball.  Place dough in large, lightly greased bowl; cover tightly w plastic and let rise at room temp until nearly doubled in size, 45-60 min. Grease two 9×5" loaf pans.  Transfer dough to lightly floured counter and divide in half.  Press 1 piece of dough into 9×6" rectangle, with short side facing you.  Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go.  Turn loaf seam side up and pinch it closed.  Repeat w second piece of dough.  Spray loaves lightly with water or pam.  Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners.  Cover loaves loosely with greased plastic and let rise at room temp until nearly doubled in size 30-40 min.  Dough should barely spring back when poked with knuckle. 30 min before baking, adjust oven rack to middle position and preheat to 375F.  Bake til loaves register 200F, 35-40 min.  Transfer pans to wire rack and cool 5 min.  Remove loaves from pans, return to rack, and let cool to room temp, about 2 hr, before slicing and serving. 

Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days.  Wrapped with additional layer of foil, bread can be frozen for up to a month.

Wednesday, March 12, 2014

Candy Corn Peanut Bars

I hid this candy corn in my pantry way back in October.  I was waiting for just the right moment to make this dessert. 

Why on earth did I wait this long?

They taste just like a Pearson's Salted Nut Roll.  (The best darn non-chocolate candy bar in all the world.)


Incidentally, did you know it's next to impossible to find that candy bar in IL? 

Who cares now that I can make a whole giant pan on my own!

Candy Corn Peanut Bar from Julie's Eats and Treats
  • 2 c. peanuts, divided
  • 1 1/2 c. candy corn, divided
  • 1 bag peanut butter chips
  • 4 Tbsp butter
  • 1 (14 oz) can sweet condensed milk
  • 1 (10 oz) bag marshmallows
  1. Mix 1 1/2 c. peanut and 1/2 c. candy corn in small bow. Spread on the bottom of a 9x13 in. pan.
  2. In a small saucepan melt peanut butter chips and butter over medium heat. Stir frequently. After it is melted add sweet condensed milk.
  3. Put marshmallows in large bowl. Add melted peanut butt mixture and mix until marshmallows are coated. Spread over the top of the peanut and candy corn in pan.
  4. Sprinkle the rest of the peanuts and candy corn over marshmallow mixture. Press into marshmallows. Refrigerate for easier cutting.

 2 c peanuts, divided
1 1/2 c candy corn, divided
1 bag peanut butter chips
4 T butter
1- 14oz can condensed milk
1 - 10oz bag mini marshmallows

  • Mix 1 1/2 c. peanut and 1/2 c. candy corn in small bow. Spread on the bottom of a 9x13 in. pan.
  • In a small saucepan melt peanut butter chips and butter over medium heat. Stir frequently. After it is melted add sweet condensed milk.
  • Put marshmallows in large bowl. Add melted peanut butt mixture and mix until marshmallows are coated. Spread over the top of the peanut and candy corn in pan.
  • Sprinkle the rest of the peanuts and candy corn over marshmallow mixture. Press into marshmallows. Refrigerate for easier cutting.

  •
     Mix  1 1/2c peanuts and 1/2 c candy corn in small bowl.  Place in the bottom of a 9x13 pan.  In a small pan, melt the chips and butter over medium heat.  Stirring constantly.  Once melted add condensed milk.  Stir until combined.  In a large bowl place marshmallows and coat them with the pb chip mixture.  Place this concoction on top of the nuts and candy in your 9x13 pan.  Work quickly to spread out evenly.  Top with remaining candy and nuts.  Press them into the marshmallow layer lightly so they stick.  Chill in fridge for at least an hour for the bars to set.
  • 2 c. peanuts, divided
  • 1 1/2 c. candy corn, divided
  • 1 bag peanut butter chips
  • 4 Tbsp butter
  • 1 (14 oz) can sweet condensed milk
  • 1 (10 oz) bag marshmallows

  •

    Monday, March 10, 2014

    Marmalade Grilled Cheese

    My husband thinks the idea of marmalade in a grilled cheese sandwich is disgusting.  Personally I don't see how it's all that different from eating jelly with a Monte Cristo Sandwich.

    The salty sharp taste from the cheddar cheese is amazing with the sweet and tangy from the marmalade.  I've never been much for the taste of marmalade, but this sandwich has made me a convert.

    I saw the idea over at Confessions of a Chocoholic.  It's not much of a recipe if you know how to make a grilled cheese sandwich. 

    Take 2 slices of hearty whole grain bread and lightly butter them, and place on a griddle preheated on medium heat.  Place a few spoonfuls of marmalade on one slice of bread.  As the bread heats it will be easier to spread.  On the other slice of bread place a slice or a mound of shredded sharp cheddar.  Toast the bread to the color of your liking.  Flip the pieces of bread together and enjoy!  

    Friday, March 7, 2014

    Cheeseburger Casserole

    There must be something about having Cheeseburger in the name of the dish that causes me to forget to take a picture.


    I forgot to take a picture when I made Crockpot Cheeseburger Soup, and I forgot again when I made this Cheeseburger Casserole from Six Sisters Stuff

    The soup was such a big hit with Blockette, I figured the casserole would be as well.  However, when I was preparing the casserole, it seemed like it would be lacking in the flavors we desired.  I took a hint from the soup recipe and added some paprika and Worcestershire sauce.

    While we still think the Cheeseburger soup outranks this casserole, it was a fun spin on the flavor combinations we love so much.

    Cheeseburger Casserole adapted from Six Sister's Stuff
    3 cups Penne Pasta
    2 t olive oil
    2 small onions, finely chopped
    1/2 roasted red bell pepper, finely chopped
    2 garlic clove, finely chopped
    1 lb lean ground beef (95% lean) - or you can use ground turkey
    1/2 teaspoon black pepper
    1/2t smoked paprika
    1/2 t garlic powder
    2T Worcestershire sauce
    28 oz diced tomatoes (I used roasted)
    2 T Dijon Mustard
    2 c grated cheddar cheese

    Preheat the oven to 350F. Spray 9x13 baking dish. Cook pasta according to package . Drain Well.

    In large skillet, heat oil over med-low heat. Add onions and red pepper.  Cook til soft, about 5 min. Stir in garlic and cook 30 sec. Stir in beef and cook until browned; season w pepper, paprika and garlic powder. Add tomatoes, mustard and Worcestershire sauce. Let mixture bubble until it is slightly thickened, about 2 min.

    Put noodles in greased pan and pour meat sauce on top. Slightly mix noodles and sauce. Cover with foil and cook 20 min. Take out of oven and remove foil. Add cheese to top and bake 15 min til cheese is melted.  Let stand 10 min before serving.

    Wednesday, March 5, 2014

    Buffalo Chicken Casserole

    My husband loves Buffalo Wings.  However since I'm too mean and lazy I NEVER ever make them for him.  Consequently he is sad and cries a lot.  Ok. Ok.  So he doesn't cry.  He does make lots of sad sad faces though.  Luckily I am super mean and this doesn't phase me one bit.

    Yeah.  I'm lying again.

    I hate cooking chicken wings.  They are such a huge pain in the bum.

    However, I found a recipe for a Loaded Potato and Buffalo Chicken Casserole from Cook Lisa Cook that Mrblocko says is even better than Buffalo Wings.  Why is it better?  Because bacon.

    Bacon makes everything ten times plus a kajillion awesome.

    As much as I loved the resulting recipe, there were a few flaws.  My potatoes took much longer than 50 min to get crispy.  The next time I make this I will bake them on a rimmed cookie sheet for 60-90 min.  The potatoes were way overcrowded in my 9x13 baking dish.

    Also, 15 min at 400F was not enough time for the chicken pieces to cook all the way.  Next time I will cook them at 450F for 30 min.

    Although dinner took much longer than anticipated, it was WELL worth the wait.  This recipe was a huge hit with the whole family.  Even the leftovers were awesome.  I reheated the pan in the oven at 350F for 30 min so the potatoes didn't get soggy. 

    Loaded Potato and Buffalo Chicken Casserole from Cook Lisa Cook
    2 lbs boneless, skinless chicken breasts, cut into 1/2" cubes
    8-10 med potatoes, cut into 1/2"cubes (skin on)
    1/3 c olive oil
    1 1/2 t salt
    1 T ground pepper
    1 T paprika (I used have sweet and half smoked)
    2 T garlic powder
    6 T hot sauce

    2 c shredded Cheddar & Monterey Jack or Mexican blend cheese
    1 c cooked crumbled bacon
    1 c diced green onion

    Preheat oven to 500F. In large bowl mix olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add cubed potatoes and stir to coat. Carefully scoop potatoes into a rimmed baking sheet so potatoes are in a single layer. Leave behind as much of olive oil/hot sauce mix as possible. Bake potatoes for 60-90 min, stirring every 20 min, til cooked through and crispy & browned on outside. While  potatoes are cooking, add cubed chicken to bowl with leftover olive oil/hot sauce mix and stir to coat. Once potatoes are fully cooked, remove from oven and lower temp to 450F. Place potatoes in sprayed 9x13 dish. Top cooked potatoes with the raw marinated chicken. In bowl mix cheese, bacon & green onion and top raw chicken with cheese mix. Return casserole to oven and bake 30 min til chicken is cooked through and topping is bubbly. Serve with extra hot sauce and/or ranch dressing.

    Monday, March 3, 2014

    Croissants - The real deal


    We're talkin' the kind the Frenchy French eat, not the pop 'em out of the the tube kind.

    I made them.

    From Scratch.

    I totally feel like I've "arrived" in the culinary world.

    They were the most difficult thing I've ever made.  All the rolling and rolling and rolling of the dough.  It did a number on my hands and arms.  I don't recommend making them if you have carpal tunnel.  You'll be in pain for at least a week.

    But man...were they good.  Eye-rolling in the back of your head good.  Every so slightly crispy on the outside, and tender on the inside.  Layers and layers of flaky buttery goodness.

    I used the recipe from Cooks Illustrated/America's Test Kitchen.  I'm not going to re write all the directions, they are just too long and don't make much sense without the step by step pictures.  Ellie from Home Cooking in Montana has some brilliant instructions and lovely pictures.  Head on over to see what I'm talking about.

    The directions and ingredient list are this way for a reason.  Deviating from them will result in mediocre croissants.  If you're going to go through all the effort to make the croissants you don't want to be let down with a less than heavenly pastry.  When they say to use the expensive European butter, do it!  The high gluten flour...yup.  Swap out skim milk for whole? No way!  Skimp out on all that chilling and waiting'll be sorry if you do.

    Will I make these bad boys again?  I'm undecided. Maybe, in a few years, if I can convince Mrblocko to help out with the dough rolling.  I am glad that I didn't talk myself out of making them.  I felt invincible in the least until I burnt a pot of rice!