Cinnamon Apple Loaf

I wasn't planning on baking anything today but I was browsing Pinterest this morning and changed my mind. There are so many yummy recipes that people pin on there. I really wanted to make these quinoa cookies but didn't have all the necessary ingredients... I've saved that to try out another day. Instead I found this Cinnamon Apple Loaf recipe and I had everything needed to make it. The recipe is fairly simple and was easy to whip up. I changed some minor things from the original recipe, such as doubling the cinnamon, different brown sugar, and used almond milk instead of normal milk. I layered the batter and apples as described in the original but wished I would have swirled the apples in the middle into the batter. The loaf also took a lot longer to cook then 30 minutes for me. I checked every 10 minutes to see if it was done but ended up having it in there for a whole hour. The loaf turned out great though! It is a nice vanilla cake like texture with the apple cinnamon mixture layer in the middle and then a nice crunch on top with the second layer of apple cinnamon mixture. It's not too sweet either which makes it nice for a little breakfast treat. I would make this again and maybe add some type of nut into the apple cinnamon mixture. Try out this yummy recipe soon! (Oh and excuse the photos... they are from my mobile.)

Recipe by AllRecipes.com

Ingredients:
1/3 cup brown or muscovado sugar
2 tsp ground cinnamon
2/3 cup caster sugar
1/2 cup butter, softened
2 large eggs

1 1/2 tsp vanilla extract
1 1/2 cups plain flour
1 3/4 tsps baking powder
1/2 cup milk (I used almond)
1 apple, peeled and chopped

Steps:
Preheat oven to 350F/ 175C. Grease and flour a 9x5-inch loaf pan. Mix brown sugar and cinnamon together in a small bowl. Beat white sugar and butter together in a medium bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in a small bowl then fold into creamed butter mixture. Mix milk into batter until smooth. Mix together the chopped apples and brown sugar mixture. Pour half the batter into the prepared loaf pan; add half the apples and brown sugar mixture. Lightly pat down into batter or swirl with a knife into the batter. Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture. Lightly pat this into batter. Bake in the preheated oven until a toothpick inserted in the centre of the loaf comes out clean, about 40 minutes and then check every 10 minutes until the toothpick comes out clean.

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Easy "Sopapillas" - Tortilla style

We were having a Mexican themed night with friends last night and I wanted to make a quick easy yummy dessert. All I could think of was a sopapilla style dessert, I love them... a mix of cinnamon, sugar, sweet pastry, honey, and cream. I haven't had them for years and I found some pretty cool recipes inspired by the sopapilla dessert. I needed a quick easy recipe and found cinnamon sugar tortilla chips and I thought they would be yummy served with freshly whipped cream and honey to dip them in. Time got away from us and it was late and we were still full from our dinner that I ended up not making the dessert. I still wanted to try out the recipe, so I woke up this morning and got started on this easy recipe. They were fun to make, so simple but very yummy! This recipe might sound strange but try this one it, I think you will like it!

Recipe inspired by Food.com

Ingredients:
1/2 cup sugar
1 tsp ground cinnamon
8 flour tortillas
6 tbsp unsalted butter, melted

Serve with:
Freshly whipped cream
Honey

Steps:
Preheat oven to 175C/350F. In a small bowl, combine sugar and cinnamon and set aside. Cut tortillas into triangles and brush one side with the melted butter. Dip the tortilla butter side down into the cinnamon sugar and place the tortilla triangles sugar side up on the baking sheets. Bake for 10 minutes or until crisp. Serve with freshly whipped cream and a good drizzle of honey. 

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Banana Monkey Bread

I love monkey bread!! I haven't made it for quite awhile and I wanted to try out a new recipe, something a bit different from the usual monkey bread. I was searching all over the net but most of the recipes use the canned dough, which they don't sell in the UK, or dough that has yeast and needs time to rise. I knew I wanted to make the dough from scratch and if I found a no yeast dough recipe that would be a bonus as we had friends coming over and wanted this to be baked in time. I found the perfect recipe and couldn't wait to try it out. I really enjoyed making this recipe. It came together so easily and making the banana filled dough parcels and dipping them in the sugar was fun. Once popped in the oven, I started smelling the cinnamon aroma coming from the kitchen. I have an addiction to cinnamon... love it! This monkey bread turned out great. The bread was moist and with the banana filling baked in the center of each little ball it really took this classic recipe to the next level. We all loved it and our friends even took some home with them. Try this recipe out! Now I need to come up with a savory version!

Recipe inspired by a Yahoo! Voices contributor

Ingredients:
Dough:
1 cup plain flour
1 cup stoneground wholemeal flour
1/3 cup sugar
3 tsp baking powder
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup unsalted butter, softened
2/3 cup milk

Banana Filling:
1 large ripe banana
1 tsp ground cinnamon
2 tsp sugar

Coating:
1/2 brown sugar
2 tsp ground cinnamon

2 tbsp unsalted butter, melted

Steps:
Preheat oven to 175C/350F and grease a bundt pan. COATING: In a small bowl, combine sugar and cinnamon. Set aside. BANANA FILLING: In a small bowl, combine all ingredients and mash until combined. DOUGH: In a large bowl, mix together the flours, sugar, baking powder, cream of tartar, and salt until thoroughly combined. Add in the softened butter and mix until the mixture looks like breadcrumbs. Add in the milk and mix on a higher speed until the dough just comes together. Knead in your stand mixer or on a lightly floured surface and knead for about a minute and the dough is smooth and no longer sticky. Shape the dough into an 8inch by 8inch square about 1/2inch thick. Cut into 16 equal squares. Take one square and flatten it slightly with your fingers. Place 1tsp of the banana filling in the middle and seal by grabbing each corner together. Dip the dough ball into the sugar coating and place into the bundt pan. Repeat until the first layer has 8 dough balls and sprinkle with half of the sugar coating. Repeat with the remaining 8 dough squares to create a second layer and sprinkle with the remaining sugar coating. Bake for 35 minutes and remove from oven. Pour melted butter over the top while the bread is still in the bundt pan. Let the bread cool for 5 minutes in the bundt pan. Place a plate of top of the pan and turn over.

I have also submitted this to April's AlphaBakes hosted by
The More than Occasional Baker and Caroline Makes.

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Tunnel of Fudge Cake

I've been wanting to make this recipe again for awhile now and was waiting for the perfect occasion. The perfect occasion came when I finally got my kMix stand mixer and wanted to put it to the test, as my hand mixer struggled with mixing all the batter for this cake.  I first made this cake several years ago for my friend Zoe's birthday after finding it on the net but had no idea it was a classic American recipe that originated from a Pillsbury bake off contest in 1966. This time around I wanted to change the recipe a little bit and added cinnamon in it.  My mixer handled the cake batter just fine and worked so much better than my hand mixers ever have. I popped it in the oven hoping the addition of cinnamon would work and judging by the spoonful of batter I tried, I couldn't wait to try the cake once it finished baking. Once it had properly cooled, Shane and I had a taste test and it was wonderful! We both loved the addition of cinnamon to this cake it really added a nice flavor and worked great with the chocolate and pecans! We both took some into work and it didn't last long, everyone really liked it! Chocolate lovers try this recipe out!

Recipe Inspired by About.com Busy Cooks

Ingredients:
Cake:
1 1/2 cups unsalted butter, softened
1 cup caster sugar
3/4 cup brown sugar
55 grams dark chocolate, melted
6 eggs
2 cups icing sugar
2 cups plain flour

2/3 cup cocoa powder
1 Tbsp ground cinnamon
1 tsp vanilla extract
1 1/2 cups chopped pecans

Chocolate Glaze:
1/2 cup dark chocolate, chopped
1-2 tsp unsalted butter

.

Steps:
Preheat oven to 350F/175C. In large bowl, combine butter, sugar, and brown sugar, and beat until mixture is light and fluffy. Add melted and cooled chocolate, beating until combined. Add eggs, one at a time, beating thoroughly after each addition until eggs combine with butter mixture. Gradually add icing sugar to the batter, mixing well. By hand, stir in flour, cocoa, cinnamon, vanilla, and pecans until well blended. Grease a 12 cup Bundt pan and spoon batter into prepared pan. Bake for 50-55 minutes, until crust looks dry and shiny (traditional doneness tests won't work because of the fudgey center). Cool cake in pan on a wire rack for an hour, then invert onto serving plate and remove pan. Cool completely. In small microwave-safe bowl, place the chopped chocolate and butter. Microwave for 15 seconds at time, stir, and repeat until fully melted and mixture is smooth. Drizzle over cake to decorate.

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Cinnamon Swirl Cake

I had no idea that the episode of the TV show I was on was going to air today, until the tweets started coming in. Thank you everyone for all the great messages this evening and asking for the recipe that I baked on the show. I was going to make it again this weekend so I could take better photos with my camera but here are some shots from my mobile when I was practicing before going on the show. I am a huge fan of cinnamon and when asked to do a tray bake recipe for the show I knew I wanted to use cinnamon. This cinnamon swirl cake definitely packs the cinnamon in. Hope you get a chance to check out the show, "Baking Mad with Eric Lanlard", it really is a great show to watch. I also hope you try out the recipe below.

Recipe

Ingredients:
Cinnamon Topping:
100g light brown sugar
65g plain flour
60g unsalted butter, softened
1 tsp cinnamon

Cinnamon Filling:
225g unsalted butter, softened
200g light brown sugar
2 Tbsp plain flour
2 Tbsp cinnamon

Cake: 
400g plain flour
225g caster sugar
355ml milk
2 large eggs
2 tsp vanilla extract
4 tsp baking powder
1/4 tsp salt
55g unsalted butter, melted

Icing Drizzle: 
125g icing sugar
2 Tbsp milk
1 tsp vanilla extract

Steps:
1. In a small bowl, mix together all ingredients for the cinnamon topping until well combined and set aside. 2. In a medium bowl, mix together all ingredients for the cinnamon filling until well combined and set aside. 3. In a medium bowl, mix together all ingredients for the cake except for the melted butter. Once that has come together well, slowly mix in the melted butter. Pour into a greased 33cm x 23cm x 4.5cm baking tray. (13in x 9in x 1.75in tray) 4. Drop large spoonfuls of the cinnamon filling evenly over the cake batter and use a knife to lightly swirl the cinnamon filling into the cake batter. 5. Drop small little pieces of the cinnamon topping all over the top of the cake batter. 6. Bake at 175C for 35 - 45 minutes, or until a toothpick comes out clean from centre of cake. Let cake cool in tray on a wire rack. 7. In a small bowl, mix together all ingredients for icing drizzle until smooth. Drizzle over warm cake. Cut cake into squares.

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Muffin Monday: Baklava Muffins

Baklava... in a muffin?!? Yes, that's right, we went there! And what a great way to transform this decadent dessert into a great muffin. While making this muffin, memories from our trip to Greece last year came flowing back. I was the only one on our trip that actually liked the baklava. I guess I am a bit more adventurous in trying new foods and I loved the mixture of spice, nuts, pastry, and sticky syrup. I never would have thought to try a muffin version but it really works! Try this recipe out, you will not be disappointed with this moist muffin.

  Happy Muffin Monday! 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Recipe

Ingredients:

Filling:

1/2 cup chopped walnuts
1/3 cup sugar
1 1/2 teaspoon cinnamon
3 tablespoons butter, melted
Muffin:
1 cup + 7 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup + 2 tablespoons buttermilk

Topping:
1/2 cup honey

Steps:

1. Preheat the oven to 400F/200C and prepare a 12 hole baking pan with liners.

2. Filling: Mix all the ingredients in a small bowl, set aside.
3. Muffins: In a large bowl, combine flour, baking powder, baking soda and sugar. 

4. In a small measuring jar, lightly whisk together the egg, buttermilk and butter. 

5. Make a well in the dry ingredients and pour the egg mixture. Stir gently. Its okay if its bumpy. 

6. Fill the muffin cups one third, add the filling and then top with the muffin mixture again till the cup is two thirds full. 

7. Using any remaining filling as a topping. Bake for 15 minutes until golden brown. 

8. Take out from the oven and transfer to a wire rack, still in the muffin liners. Drizzle with honey and serve warm.

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Cookie BlogHop: Cinnamon Palmiers

It's a new month and that means a new BlogHop to bake with my fellow bloggers around the world! This month's BlogHop is focused on cookies. I LOVE COOKIES!! I decided to try something different and make Cinnamon Palmiers. I love cinnamon and couldn't wait to make these. This easy recipe can be made with homemade puff pastry or shop-bought. I used shop-bought puff pastry as I did not have enough time to make my own. There were quite a few recipes out there and I used them as guidance for my recipe. These sweet cookies are flaky and buttery, with a sweet caramelized bottom. I loved them! I was really happy with how they turned out and will be making them again for the holiday season!

Please join in on the #cookielove fun by linking up any cookie recipe from the month of December 2011. Don't forget to link back to this post, so that your readers know to come stop by the #cookielove event! The twitter hashtag is #cookielove :). 

Recipe

Ingredients:
1 sheet of Puff Pastry Dough
3 tbs Butter, melted
2 tsp Cinnamon, ground
1/2 cup Brown Sugar
1/2 cup White Sugar

Steps:

1. COMBINE the butter, 1 teaspoon of cinnamon, and brown sugar in a small bowl and set aside.
2. MIX the sugar and rest of the cinnamon, then sprinkle onto a clean counter top.
3. PLACE the puff pastry dough onto the sugared counter top. Roll the pastry to about 10" x 12", with some pressure so the sugar sticks to the puff pastry dough.
4. SPREAD the cinnamon brown sugar glaze onto the surface of the puff pastry dough.
5. FOLD one of the 10" sides to the middle and repeat with the other side, so they meet in the middle. Fold both sides again so they meet in the middle, then fold one half over the other like a book. 
6. PLACE the log on a baking sheet and put in the fridge for 30 minutes.
7. PREHEAT oven to 400F/200C.
8. SLICE the log in the 1/4" slices and place an inch apart onto non-stick baking paper.
9. BAKE for 10-12 minutes and remove to a wire rack keeping them on the non-stick paper until completely cooled.

Co-hosted by:

Badger Girl Learns to Cook, Baking and Cooking: A Tale of Two Loves, BigFatBaker, Bloc de Recetas, Bon a Croquer, CafeTerraBlog, Cake Duchess, Creative Cooking Corner, Easily Good Eats, Georgie Cakes, Hobby and More, Knitstamatic, Mike's Baking, Mis Pensamientos, No One Likes Crumbley Cookies, Oh Cake, Queen's Notebook, Savoring Every Bite, Simply Reem, Soni's Food for Thought, Teaspoon of Spice, That Skinny Chick Can Bake, The Art of Cooking Real Food, The Spicy RD, The Wimpy Vegetarian, Vegetarian Tastebuds, Vegan Yack Attack.

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"Pumpkin Pie" Roasted Pumpkin Seeds

The pumpkin gets a lot of love around this time of year with Halloween and Thanksgiving Day but most people just throw the seeds away. Don't throw them away!! They are so many yummy roasted pumpkin seed recipes out there from savory to sweet. I decided to try making a sweet version of roasted pumpkin seeds and they turned out great. It smelled like pumpkin pie was being cooked in my oven without all the hassle of making a pie... although it took awhile to get all the seeds away from the pumpkin pulp and cleaned. Can you buy plain pumpkin seeds at the grocery store? That would be a good shortcut to try this recipe out.

Happy Roasting!! If you have a favorite recipe for roasting pumpkin seeds, share them in the comment section below.

Recipe

Ingredients:
2 cups Raw Pumpkin Seeds, dried
1/3 cup Butter, melted
1/3 cup Brown Sugar
1 tsp Ground Cinnamon
1/2 tsp Ground Ginger
1/4 tsp Ground Nutmeg
1/4 tsp Ground Cloves

Steps:

1. PREHEAT oven to 150C. 
2. TOSS all ingredients together until all pumpkin seeds are thoroughly coated.
3. LAY them out in a even layer on a large baking sheet and place on the center shelf of your oven.
4. ROAST for 45 minutes to 1 hour, turning them every 15 minutes. They are done when the mixture is dried on the pumpkin seeds and they have a nice golden color.

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Muffin Monday: Apple Buttermilk Muffins with Coconut Crumble

Happy Muffin Monday!!! I was happy to join in on this week's Muffin Monday. These extremely easy to make muffins are wonderfully moist and very tasty! The only trouble I had was finding buttermilk. I have never needed it for a recipe before this and thought my local shop would have some... nope. Thanks to Google I found a substitute, try this if you're in the UK and can't find buttermilk.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. 

Recipe

Courtesy of  BakerStreet

Ingredients:

For the Muffins: 

2 1/2 cups self raising flour

3/4 cup firmly packed brown sugar

1 teaspoon cinnamon

410g can pie apples

1 egg

2/3 cup buttermilk

1/2 cup vegetable oil

For the Coconut Crumble: 

1/4 cup plain flour 

1 1/2 teaspoons caster sugar

1/2 cup flaked coconut

20g butter

Steps:

1. Preheat oven to 400F / 200C

For the coconut crumble: 

1. Place all the ingredients in a small bowl and rub the butter using your fingertips till it is nice and crumbly. Set aside.

For the muffins: 

1. Grease or line a 12 hole muffin pan. 
2. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix. 
3. In a measuring jug or medium bowl, combine egg, buttermilk and oil. 
4. Pour the buttermilk mixture into the apple mixture and mix gently. 
5. Spoon the mixture equally into the prepared pan and top with coconut crumble. 
6. Bake in a preheated oven for 15-20 minutes.

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Squash BlogHop: Easy Pumpkin Cinnamon Rolls

It's a new month and that means one thing, time to bake with my blogging friends across the world. This month the love has been given to the squash family. Now the squash family is a big one but I chose to use pumpkin. I knew I wanted to make pumpkin cinnamon rolls and found quite a few recipes online. Then I found one from the Keep It Simple Foods blog. The reason why I chose this was because there is no yeast in the recipe, so no having to wait for it to rise. This one was ready to go as soon as I mixed everything up! One day I will make proper cinnamon rolls but this makes a great alternitive. Whip this up in the morning and get the lovely smells going through the house to wake everyone up. Then sit back and enjoy with a cup of coffee!

November is #SquashLove month! Please join the #SquashLove fun by linking up any squash recipe from the month of November 2011. Don't forget to link back to this post, so that your readers know to come stop by the #SquashLove event! The twitter hashtag is #SquashLove. 

Recipe
Courtesy of KISF
Ingredients:
8 tablespoons unsalted butter, melted
3/4 cup packed brown sugar
6 tablespoons granulated sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups milk
1/3 cup pureed pumpkin

For the icing: Mix together 1 Tbs milk, 1 Tbs maple syrup and 1 cup powdered sugar.




  Steps:

1. Preheat oven to 425F/200C.
2. In a small mixing bowl, combine the brown sugar, 4 tablespoons granulated sugar, cinnamon, nutmeg, 1/4 teaspoon salt, and 1 tablespoon melted butter. Stir until the mixture resembles wet sand.
3. In a separate bowl, combine the flour, remaining 2 tablespoons sugar, baking powder, baking soda, and remaining salt.
4. Next, add the milk and 2 tablespoons butter and stir until you’ve formed a good dough ball. 
5. Transfer the dough ball  to a lightly floured work surface and knead until smooth. Roll the dough into a large rectangle. 
6. Spread the pureed pumpkin evenly over the surface of the dough. Then, sprinkle the dough evenly with the brown sugar filling, leaving a half inch border at the edges. Pat the filling into the dough.
7. Then, begin rolling the dough carefully, using a spatula to loosen it from the work surface as you go.  Roll the dough into a long, tight log. 
8. Cut the log evenly into 1 inch pieces, you should have 9 to 12 pieces. 
9. Fit the rolls tightly together in a nonstick baking pan. Pour remaining butter over the rolls.
10. Bake for 20 to 25 minutes, until golden on top. Let cool slightly before pouring on the icing.

Meet this month's co-hosts and follow us on Twitter!

Baker Street | Anuradha : @bakerstreet29

Bloc De Recetas | Salomé : @blocderecetas

Bon à croquer | Valerie : @valouth

Cafe Terra Blog | Terra : @cafeterrablog

Cake Duchess | Lora : @cakeduchess

Elephant Eats | Amy 

Food Wanderings | Shulie : @foodwanderings

Hobby and More | Richa : @betit19

Georgie Cakes | Gorgie : @georgiecakes

Mike’s Baking | Mike : @mikesbaking

Mis Pensamientos | Junia : @juniakk

My Twisted Recipes | Dudut : @mytwistedrecipe

No One Like Crumbley Cookies | T.R : @TRCrumbley

Queens Notebook | Elizabeth : @mango_queen

Simply Reem | Reem : @simplyreem

Skip To Malou | Malou : @malou_nievera

Teaspoon Of Spice | Serena : @tspcurry

The Daily Palette | Annapet : @thedailypalette

The Professional Palette | Regan : @profpalate

The Spicy RD | EA : @thespicyrd

Vegan Miam | Rika : @veganmiam

 

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Jack-O-Lantern Tip

Carving your pumpkins today for Halloween? Try this tip out if you will be leaving your pumpkins inside. It turns your pumpkin into a lovely air freshener. Using the lid of the pumpkin, cut some slits and sprinkle with ground ginger, cinnamon, nutmeg, and poke some whole cloves in. Rub everything into the pumpkin lid so it sticks. Now replace it onto your carved pumpkin and light the tea light candle. Enjoy the spiced pumpkin aroma coming out of your jack-o-lantern!

Hope everyone is having a great Halloween weekend!

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Apple BlogHop: Shane's Hot Apple Cider

It's BlogHop time again, this time Apples, and Shane wanted to help me. This simple hot apple cider is a great drink for this time of the year. For those cold autumn nights, add a splash of Brandy to your cup to warm you up even more. Enjoy!

Shane's Recipe Ingredients: 2.5L Apple Juice 2 Apples, roughly chopped 1/2 cup Brown Sugar 5 Cloves 1 tsp Nutmeg 1 tsp Cinnamon Cinnamon Sticks Star Anise Orange Zest, grated (optional)

Steps: 1. Put all ingredients into your slowe cooker, set on low for a few hours until nice and hot. 2. Serve your drinks with a cinnamon stick and star anise. 3. Refrigerate any left overs and reheat before serving.

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Coffee Granita

I was watching the Good Cook show the other day, and he was making a Coffee Granita. I have never heard of it before but it seemed like a great recipe to try out for the summer. Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, although available all over Italy, it is related to sorbet and italian ice. It is extremely easy to put together and tastes very nice. I have modified his recipe, see it below. Or try your own combination of ingredients. I am going to try making some fruit granitas in the future. This recipe completes number 85 of "My 100" list. 

My Recipe
Coffee Granita

• 4.5 Cups Double Strength Coffee (I used 10 scoops of coffee grounds)
• 170g Sugar
• 225ml Milk
• 1/2 tsp Vanilla Extract
• 1/2 tsp Almond Extract

Whipped Cream

• 250ml Double Cream
• 1 Tbs Icing Sugar
• 1/2 tsp Vanilla Extract

Toppings

• Cinnamon (optional)
• Demerara Sugar (optional)
• Caramel (optional)

Steps Brew coffee  Pour sugar into a mixing bowl, add in the vanilla and almond extracts. Once coffee is brewed, pour into mixing bowl and whisk everything together Pour into a 8" x 8" glass pan Place carefully into freezer Check in an hour, use a fork to rake through the mixture Continue to check every 30 minutes and rake through the mixture It took 5 hours for mine to complete, but it all depends on your freezer Once you are ready to serve, combine the 3 ingredients for the whip cream. Whip it to a soft peak Scoop on top of the granita Sprinkle with your choice of topping

Last addition of milk

Ready for the freezer

Halfway there

Almost done

Ready to eat!

Whipped Cream Topping

 Enjoy!

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