Super Yay Granola Bars

Another Vegetarian Time's recipe out of the latest magazine. These are really good , give them a try.

Makes 32 bars.
Ingredients:

• 1 cup peanut butter-I used crunchy, low sodium.peanut butter.
• 1 cup, honey
• 3 cups instant rolled oats
• 1 cup raisins
• 1/3 cup chocolate whey protein powder
• 1/2 cup unsweetened coconut flakes-I used 1 cup
• 1 cup ground flaxseeds

Directions:

1. Combine peanut butter and honey in a small saucepan, and heat until well blended.
2. Remove from heat and add the rest of the ingredients.
3. Mix well.
4. Pour into a sprayed 9 " by 13 "  glass pan.( the recipe called for an 8 by 8 " pan but I felt that was way too small.)
5. Press mixture into the pan. Dampen fingers with cold water to push down.
6. Freeze until set.
7. Cut into small pieces and freeze.

Tips From Verna's Test Kitchen:

1. The recipe did not call for it, but I melted a couple teaspoons of coconut oil and added 1 cup chocolate chips of choice, and spread ovr the bars. Freeze after adding the chocolate topping.
2. I also added 1 teaspoon of Chinese Five Spices to the bars.
3. I am melting chocolate chips for the top right now and plan on putting 1/2 teaspoon of the Chinese Five Spices to the chocolate also.
4. The Chinese Five Spices is wonderful in this recipe.

Enjoy!!!

Cabbage, Sultana and Fennel Salad

This recipe came out of the latest Vegetarian Time's Magazine.

It's a crunchy, and tangy salad. In the British Isles, green seedless grapes and golden raisins are known as sultanas.

Ingredients:

• 1 lb cabbage thinly sliced
• 11 fennel bulb, diced
• 5 Tablespoons fresh fennel fronds, chopped
• 2/3 cup golden raisins
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise of choice
• 3 Tablespoons lime juice
• 2 teaspoons honey-I used between 4-5 teaspoons as the salad was really tart.

Directions:

1. Toss together cabbage, fennel, fennel fronds and raisins.
2. Combine yogurt, mayonnaise, lime juice and honey.
3. stir yogurt mixture in cabbage mixture.
4. Season with pepper and salt if you must!

Tips from Verna's Test Kitchen:

Add toasted fennel seeds to the salad. It brings out the fennel flavor.

Enjoy!!!





                     HE IS RISEN!!!!!


                   For I  Know        
            My  Reedemer  Lives!!!  

A very Blessed and special Easter to you and your loved ones.
              Happy Easter Everyone!!!

Peanut Butter Graham Cracker Balls

I took these to my son's cottage this weekend and everyone loved them. They are so simple and easy to make. Oh yes and so very good.

Makes 20-24 balls

Ingredients:

• 1 cup peanut butter-creamy or crunchy
• 1 1/2 cup graham cracker crumbs-I put in the food processor until quite fine.
• Chocolate chips
• Coconut oil

Directions:

1. Mix peanut butter and graham cracker crumbs together. Adjust ingredients to make the right consistency. Add more peanut butter if needed or crumbs.
2. Roll in small balls.
3. Put in freezer until ready to dip in chocolate.
4. Melt chocolate chips of choice with 2 teaspoons coconut oil.
5. Dip balls into melted chocolate.
6. Freeze.

Enjoy!!!

Believe

             Believe in yourself,

            YOU CAN DO IT!!!

Broccoli Mandarin Orange Salad

This recipe was in my ThedaCare Cookbook. This is another great recipe for Easter.

Ingredients:

• 5 cups broccoli
• 2 Tablespoons almond, chopped-I used quite a bit more.
• 2- 11 oz cans mandarin oranges, well drained-I used 1 can of mandarin oranges and cut the pieces in half.
• 1 orange, zested and juiced
• 5 green onions chopped
• 3 Tablespoons white vinegar-I used  1 1/2 Tablespoons cider vinegar.
• 1 Tablespoon sugar-I used 2 Tablespoons honey.
• 1 Tablespoon oil-not necessary.

Directions:

1. Steam broccoli in covered saucepan for 3 minutes.
2. Remove quickly and rinse with cold water to stop cooking.
3. Place in a serving bowl, cover and refrigerate.
4. Meanwhile in a medium sized bowl, combine the rest of the ingredients.
5. Toss gently and let stand at room temperature 15-30 minutes to marinate flavors.
6. When ready to serve pour marinate over the broccoli and toss very gently.

Total 6 servings

Enjoy!!! Please leave comments.

Coconut Cream Pie with Pineapple Topping

I made this yesterday and took it to my son's house for supper. I think everyone liked it.
A friend came today to help me rip off wallpaper in another bedroom. I served her this for lunch and she loved it. It would make a great dessert for Easter. It is really tasty.

Ingredients:
1 pie-crust, pre-baked
1 batch pineapple topping. Recipe below.

• 1 1/2 cups shredded, unsweetened coconut
• 1 can coconut milk. full fat, not light
• 1 1/4 almond milk
• 3/4 cup firm Mori-Nu Silken Tofu
• 2/3 cup sugar
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Directions:

1. Bake pie crust.
2. Toast coconut on a baking sheet in a 350 degree oven until golden brown. About 6 minutes Set aside.
3. In a food processor combine coconut milk, almond milk, tofu, sugar, cornstarch and salt until completely smooth.
4. Pour into a saucepan and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
5. remove from heat and add vanilla and 1 cup of the toasted coconut.
6. Pour into the baked pie crust and refrigerate for a few hours.
7. Meanwhile make pineapple topping.
8. When pie and topping have set, spread  cooled pineapple mixture over the top of the pie.
9. Sprinkle with remaining coconut over the top.

Pineapple Topping

• 1 20 oz can crushed pineapple
• 1/3 cup sugar
• 1/8 teaspoon salt
• 1 Tablespoon Earth Balance
• 3 Tablespoons cornstarch

Directions:

1. Whisk together sugar, cornstarch, and salt in a small saucepan.
2. Whisk in 2 Tablespoons of juice from the pineapple until no lumps remain.
3. Add remaining pineapple and it's juices, and cook over medium heat, stirring constantly, until mixture thickens and begins to bubble.
4. Remove from heat and whisk in earth Balance. Refrigerate a couple of hours before using.

Comments from Verna's Test Kitchen

1. When toasting the coconut, watch very closely as it burns very easily.
2. The recipe called for 3/4 cup of tofu. I use the entire box as I hate dips and daps in my frig.
3. I did not have Almond  Milk in the house, so I used my soy milk and added 1 teaspoon Almond Flavoring.
4. I used less sugar than it called for, but next time I am going to try 2/3 teaspoon Stevia, dry.
5. I made the pineapple topping the night before.

This is really good, give it a try.

Enjoy!!!

Roasted Vegetables with Sweet Potato Biscuit

I made this for Katie when she came on Thursday. She realy liked it so Carly and I made it again today. I had mine half gone when I remembred to take a picture.

Ingredients:

• 1 onion, diced
• 2 sweet potatoes, peeled and diced
• 1 fennel, peeled and diced
• 4 carrots peeled and diced
• 2 turnips, peeled and diced
• 3 parsnips, peeled and diced
• 2 apples, don't peel but do dice
• 1celery root, peeled and diced or 3 stalks celery, diced

Use any root vegetables you like. But do try some new ones that you have not used before.

Directions:

1. Mix all of the chopped vegetables together in a plastic bag.
2. Add pepper to taste
3. Add a pinch of salt.
4. add 1-2 Tablespoons of oil.
5. Shake the bag well .
6. Put  vegetables single layer on parchement lined paper.
7. Roast 400 degrees for about 40 minutes or until tender.

Sweet Potato Biscuit.

• Roast the sweet potato at the same time that you roast the vegetables, in a 400 degree oven. (Put the potato on parchment paper so the oven does not get dirty.) Bake until sweet potato is soft and beginning to ooze syrup.
• Remove from the oven and let cool. When sweet potato is cool, peel and measure 1/2 cup and set aside.
• In a food processor put the following:
• 1 3/4 cups whole wheat pastry flour
• 1 teaspoon fresh, chopped rosemary leaves
• 2 1/2 teaspoons baking powder
• 1/2 tespoon baking soda
• 1 teaspoon salt-I used 3/4 teaspoon.
• 1/2 teaspoon black pepper.
• Mix well.

Add:

1. 1 tablespoon honey or agave nectar
2. *1/3 cup buttermilk
3. *7 tablespoons cold Earth Balance Add sweet potato.
4. Continue mixing until a ball forms.
5. Remove from food processor.
6. Put on lightluy flowered surface and pat into 1/4 " thickness.
7. But roasted veggies in a sprayed ramekins, or in a sprayed pie plate. Cover with strips of biscuit leaving a small space in between.
8. Bake at 375 degrees for 25 minutes or until biscuits are baked and veggies hot.

Comments from Verna's Test Kitchen:

1. To make the buttermilk, I used soy unflavored milk and added 1 teaspoon lemon juice. Leave set for a few minutes to curdle before using.
2. My granddaughtrer Carly was here and she suggested using unsweetened applesauce in place of the Earth Balance. It worked fine but did not raise quite as high as the buttered dough. She also used 1/2 Earth Balance and 1/2 avacados when she made it the next day. That worked really well.
3. By doing this it saved on lots of calories. 

Enjoy!!

Spiced Chickpea Snack Mix

What a great week I had. Katie (my granddaughter) was home from college and I had the priviledge of spending time with her on Thursday. Today Carly ( another granddaughter) came to spend the morning with me. We had fun making vegan recipes. This is one of the recipes I made this afternoon in between ripping off wallpaper in a bedroom.

 

These are really good, and a very healthy snack.

 

Spiced Chickpea Snack Mix.

 

• Mix 2- 15 oz cans of Kuner Chickpeas, rinsed and drained
• 2 Tabelspoons EVOO
• 1 1/2 Tablespoons sugar
• 1 teaspoon smoked paprika-(please make sure it's smoked)
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon black pepper
•  

Directions:

1. Mix well.
2. Bake in  a 425 degree oven, 25-30 minutes.
3. Put single layer on a baking sheet.

 

Notes from Verna's Kitchen.

1. I used honey in place of the sugar.
2.  I also used Siracha Sauce in place of the cayenne pepper.
3. Because of the extra liquid I had to bake them quite a bit longer. I was busy stripping off wallpaper, so I am not sure how long, but you want them crunchy.
4. Next time I would not use the Siracha Sauce, but instead use Mrs. Dashes Southwestern Chipolte Seasoning.
5. They could have been just a little spicier, but they are excellent.

Enjoy!!!

 

Fennel Potato Soup

I absolutely love fennel. It is great in anything and everything.
The combination of fennel and potato makes a very smooth and creamy soup.
Ingredients:

• 3 stalks celery-chopped
• 1 cup chopped onion
• 1 large fennel-chopped
• 2 yukon gold potato-chopped
• 3 cups vegetable broth-low sodium
• 1 1/2-2 teaspoons Wylers-no sodium Chicken Bullion
• 1 cup plain soy milk or rice milk
• 2 1/2 teaspoons lemon juice
• Freshly ground black pepper to taste

Directions:

1. Saute  onion, fennel and celery until tender.
2. Add the rest of the ingredients, except milk.
3. Reduce heat and simmer until potatoes are tender. About 15 minutes.
4. Add soy or rice milk.
5. Use a submersible blender and blend all ingredients until smooth.
6. serve immediately with toasted fennel seeds.

Enjoy!!

You are God's Masterpiece

You are God's Masterpiece.

That means YOU are not ordinary or average.
YOU are one of a kind original.

When God created you He went through great lengths to make you just exactly the way He wanted you. You're not meant to be like everyone else. God designed you the way you are for a purpose.

Everything about you is unique and everything about you matters.

Start seeing yourself as an original.

When you understand your value--not only who you are, but also whose you are-
-then you will love yourself more, and you will love those people around you in a greater way.

Realize today because you belong to Him, you are extremely valuable.

Have a wonderful day all you wonderful Masterpieces.

I hope you have a super day, knowing who you are .

St. Patricks Day-Flower and Garden Show in Chicago

My daughter treated me to a very special weekend. in Chicago, at The Flower and Garden Show.
On the way down we stopped and had a tour at the Jelly Belly Store in Pleasent Prairie, WI.
What a very intresting tour.

• Did you know it takes 7-21 days to make just 1 jelly bean. I am sure this is something you always wanted to know. :)
• When Ronald Reagen was Govorner of California, he wanted to give up cigar smoking so turned to Jelly Belly's instead.
• Jelly Belly's were served at every Oval Office Meeting when he was Govorner as well as when he became President of the United States.
• On inaugaration day, 3 and one half tons of Jelly Belly's were sent to the White House. Yes I said 3 and one half ton. Can you begin to imagine how many jelly beans that is!!!!!
• In the Presidential Library in Simi Valley, California is a portrait of Preseident Reagon hanging up. The portrait is made up of 10,000 jelly beans.
• Jelly beans were also put on Air Force One. A holder for the jelly beans was designed  to keep the jelly beans from spilling during turbulent weather.
• The blue jelly bean was made in honor of President Reagan.

          In the year 2012 enough jelly beans where eaten to circle the earth 5 times.

 

Just in case you ever get on a quiss show, and these questions are asked, you will be just so smart and you will have the answers.

 

The  picture of the hat on top is what I wore to Chicago to the Flower and Garden Show. I was dressed mostly in green with my "cool hat".Oh Yes, St. Patricks Day was being celebrated in Chicago.
The Flower and Garden Show was fabulous.
Back to work today, catching up with lots of things I need to get done. What a fun weekend we had!!!

Yesterday!!!!!

 I absolutely love this saying.

I had a really bummer of a day yesterday. (as we all do from time to time) It is so easy to dwell on our struggles. But it is just so much better to let it go. In most cases we can't change it anyway-God has to do it!!

Don't let yesterday, use up too much of today!!!

Will Rodgers/

Don't you just love it!!!

Verna's Reuben Sandwich

It's almost St Patrick's Day.

If you want a really great Reuben Sandwich scroll back to Tuesday October 30. You should be able to type it in and it should come up. But for whatever reason it does not. So if you are interested in a really great  sandwich you will have to do a little scrolling.

I hope you enjoy the sandwich.

Happy St. Patrick's Day!!!!

Dean's Granola

This is my son's recipe for granola. I substituted a few things that I didn't have in the house, like sorghum. I cut back on the salt also.

 

I also put the raisins in the liquid to plump them. I don't like wrinkly raisins.

 

Give this recipe a try, it is very good. I did cut the recipe in half for me.

 

Ingredients:

• 14 cups oats
• 1/2 cup wheat germ
• 1/2 cup ground flax seed
• 1/2 pound coconut
• 1 cup sesame seeds
• 1 cup brown sugar
• 3/4 cup water
• 2 Tablespoons canola oil
• 1/4 cup honey
• 1/2 cup sorghum
• 2 1/2 teaspoons salt
• 1 Tablespoon vanilla-Pleae no imitation
• 2 cups raisins
• 1 cup nuts-chopped-optional-but they sure are good in this recipe.

Directions:

1. Turn oven to 300 degrees.
2. Mix dry ingredients together.-not brown sugar
3. Mix wet ingredients in a saucepan.I put the raisins in here to plump them.
4. Do not boil.
5. Pour wet mixture over dry mixture. Mix well.
6. Put on parchment laden baking sheets.
7. Bake 30-45 minutes, stirring every 15 minutes.

Enjoy!!!

Spinach Portabaella Mushroom Lasagna

I had a special friend in for lunch on Thursday, and friends from church on Friday. I took the recipe for the lasanga, and put it in a 8" square glass pan, instead of a 9" by 13" glass pan.. I did not put the Friday lasagna together until Friday. But it made it so easy as all the ingredient where in the frig and ready to go.
The Tomato Bisque Soup,was made ahead, as well as all three  desserts.  Yes three, I had the Banana Granola Parfait that is on my blog, and then served Twix Bars as well as the as the Almond Joy candy on my blog.. Yummy yummy!!!

If your entertaining, give this a try. It made it so very easy with the two lunches back to back, as everything was made for the second day.

I was playing around with my own concoction of a lasagna, and ended up going to my Better Homes and Garden Cookbook, Vegetarian Lasagna recipe..Of course I made a few changes, it would not be Verna if I did not do this.

Ingredients:
           9 lasagna noodles of choice cooked until aldonte.

• 1 onion -chopped, about 1 cup
• 1 1/2 potabella mushrooms-chopped to look like hamburger
• 5-6 clove garlic-minced
• 1 7 oz. Roasted Red Peppers, drained and chopped-I used mine in the freezer and did about 1 cup.
• 2 10 oz. frozen spinach, thawed and squeezed dry.
• 1 15 oz. container rricotta cheese-or make your own with tofu.
• 1 cup shredded mozzarella cheese of choice.
• 1/2 cup Parmesan cheese of choice
• Egg replacer to equal 2 eggs
• 1 1/2 teaspoon dried basil
• 1 1/2 dried oregano
• 1/4 teaspoon freshly ground black pepper.
• 1 30 1/2 oz. jar meatless spaghetti sauce of choice

Directions::

1. Cook noodles until al dante. Drain and rinse
2. Saute onions, garlic,for 2-3 minutes. add mushrooms, continue sauteing until mushrooms absorb there moisture.
3. Add chopped red peppers.
4. Pat spinach dry. In a medium bowl stir together spinach, ricotta cheese, cheeses, and egg replacer, and seasonings. .
5. Stir sweet pepper mixture into spinach mixture.
6. Spread 1/2 cup spaghetti sauce in a 9 by 13 in glass container.
7. Arrange 3 lasagna noodles over sauce.
8. Layer wu\ith half of the sweet pepper spinach mixture.
9. Cover with 1 cup spaghetti sauce.
10. Repeat layers ending with noodles.
11. Pour the remaining sauce over the top.
12. Cover and bake at 375 degrees for 30 minutes.
13. Take cover off and bake d10 more minutes.
14. Remove from oven and let set 10 minutes before serving.

Enjoy!!!

Our Walk

It's your Road, and yours alone.

Others may Walk it with You,

BUT no one can Walk it for You!!!!

Happines

Happines can be found in the darkest of times.

If we remember to only turn on the light!

Cranberry Wild Rice Salad

My friend Debbie R. gave me this recipe. She got it from Zuppa's Market Cafe and Catering.
I am bringing it to the potluck this evening. The bottom picture is an individual salad.
 For the potluck I put baby spinach around my 13" by 9" glass container, and put the salad in there. I wanted it to look attractive as that is half of a recipe. I also changed the recipe as it was pricey to make.

Ingredients:

• 4 cups wild rice-cooked
• 1 cup walnuts-chopped
• 1 cup golden raisins
• 1 cup cranberries
• 1 cup slivered almonds-I used sunflower seeds
• 1/2 cup chopped fresh parsley
• 2 green onions-chopped-I used 5 green onions
• 2 celery ribs-chopped
• 1 cup dried blueberries-I did not use.

I added:

• 1 red sweet pepper chopped-The salad needed color
• 1 large container-mandarin oranges-drained

Directions:
Mix above ingredients together.

Dressing:
2 Tablespoons walnut oil
2 Tablespoons fresh lemon juice
Black pepper to taste
Mix well and pour over salad and mix..

I also put in 1-2 Tablespoons Agave Nectar.

Tips from Verna's Test Kitchen:

1. I'd prefer not to use any oil in this recipe.
2. The next time I make this recipe I am going to totally eliminate the dressing and use Olive Cellars, Cranberry and Pear Balsamic Vinegar.
3. Balsamic vinegar is much sweeter than other vinegars and I believe it would be perfect in this recipe.
4. Did you know if you cook balsamic vinegar to the point when it sheet on the back of a spoon, you will have a very sweet vinegar.

I just made this salad with the Cranberry and Pear Balsamic Vinegar ( I did not use the dressing above) and it was  very good. I did add a touch of agave nectar and a little Mrs. Dash Southwestern Chipolte Seasoning.

Enjoy!!!

Banana Granola Parfait

A friend was going to stop by early this morning, but just called and said she could not make it. I made these parfait's for a little treat when she came to visit.
Well anyway, I got my house cleaned up, that is always a good thing.

I found this recipe in the Forks Over Knives Cookbook.
I should have put a strawberry on top of the parfait. You can use any fruit you like but Aldi's has strawberry's on sale for 99 cents a carton. so I chose to go that route. (they will be on sale until Wednesday).
This was really very tasty and quick and easy. How I love that combination when I am in a hurry.

Ingredients for Banana Cream:

• 1 -12 oz. pkg Mori-Nu silken firm Tofu
• 2 ripe bananas
• 1/2 cup brown rice syrup
• 2 Tablespoons lemon juice
• 1 teaspoon vanilla extract
• Pinch of salt

Directions:

1. Drain the tofu.
2. Combine all ingredient in  food processor. Blend until very creamy, scraping down the sides of the food processor..
3. Put contents in a glass covered container and refrigerate several hours.

To asemble the Parfait:

1. Put a few spoonsful of the banana cream in the bottom of a parfait glass.(recipe said 3/4 of the banana cream-which I feel is way to much).
2. Top with granola of choice. (recipe said 1/4 cup. seemed like too much).
3. Top with 1/4 cup of fruit of choice. (I feel the parfait should consist mostly of fruit.)
4. Continue layering until container is full. Ending with just a touch of granola with a fresh strawberry.

Tips from Verna's Kitchen:

1. Ripe banana's are banana with black spots on them. Ripe bananas will be much sweeter than the yellow banana's
2. I/2 cup Brown Rice Syrup is way too much. 1/3 cup is plenty.
3. Do not use substitutions for the tofu.
4. Of course fresh lemon juice would be best.
5. Wouldn't a vanilla bean be great in here. Scrape out the seeds and put in the food processor with the rest of the ingredients.
6. Put the vanilla pod in the glass container, with the rest of the ingredients, when you refrigerate it. I am going to do that this Friday as I am having company in for lunch.

Give this recipe a try as it is very enjoyable.

Almond Joy Candy

If you like Almond Joy Bars--------You will looooooooooove these.
My granddaughter was home from college and wanted to spend the day with me. She loves eating vegan so it was a fun day making vegan foods. went to a movie, did some shopping and made her a flower arrangement for her dorm.
Of course I had to make something fun for her that I could send back with her.

I gave these candies a try and oh if you like coconut, you will love these.
Also they are very easy to make. The recipe said to push the coconut filling into the bottom of a small muffin tin.  Didn't sound appealing to me. I made one batch and rolled them into very small balls and then dipped them in chocolate, when set up. I wanted to make them look more like a candy bar so this batch I pressed the coconut filling down in a 8 "square glass pan. I liked the balls the best of all.

Just a note before you make this recipe. I did use coconut oil in this recipe. In fact that is the only oil I will use. Yes it is a saturated fat, but from a coconut!!!! Way different than the saturated fat from animals and dairy.
Please do not use coconut oil because I say so. Do your own research on it. also please read the book on The Coconut Oil Miracle by Bruce Fife, CN, MD
also the book Virgin Coconut Oil by Brian and Marianita Jader Shilhavy.
The only cream I use on my face and skin is coconut oil ( I have a separate jar for this, aren't you glad). Coconut oil on your skin is healing and anti-aging.

For the Recipe
Ingredients:

• 1 cup unsweetened coconut +2 Tablespoons honey

If sweetened coconut, please use no added sweetener.

• 2 Tablespoons coconut oil-preferably virgin
• 1/2 teaspoon pure vanilla extract-please no imitations
• 1/8 teaspoon salt
• 3/4 cups chocolate chips of choice

Directions:

1. Combine coconut, sweetener if using, coconut oil, vanilla and salt in a food processor.
2. Mix until well blended.. Form into very small coconut balls, that have been put on parchment lined sheet, and freeze.
3. Melt chips with coconut oil, stirring well.
4. Dip coconut balls in the chocolate with a small smooth.
5. Put back on the parchment lined sheet.
6. Freeze.
7. Remove from frig 1/2 hour before serving.

A note from Verna's Test Kitchen:

1. Don't bother with a single batch, double it as they will not last very long.
2. Coconut oil will melt in a very warm room. I am not sure how these would keep if they were kept at room temperature, so the best thing is to keep them frozen. Hopefully will help to keep away any temptation also.
3. Wouldn't these be cool cut into  very small bars size piece and put a almond on top before putting on the chocolate.
4. I gave no credit to where I found the recipe as I changed it.
5. Melt chocolate chips with 1 Tablespoon of coconut oil.
6. Drop coconut balls in chocolate.
7. Put back on parchment lined baking sheet and freeze.
8. When chocolate is set up put in a covored container and freeze.

Enjoy, but not too much!!!