Butterbeer, Tudor Style. Yesssss.

The Tudors were an interesting culinary bunch. They ate lots of funny meats (badger, anyone?) and insisted that beaver was a fish so they could get around the “only eat fish on Fridays during Lent” thing. Inventive, or just plain stupid? I  guess that’s just up to you and your level of scientific propriety. They also used a really fascinating device called a trencher – basically a stale piece of bread used as a plate, which was either eaten with sauce or given to the poor upon completion of the meal. You heard that correctly folks, the pious Tudors gave away stale bread that they had ALREADY EATEN ON to the poor. Yum?

I was sent this recipe by a friend about six months ago. He wanted me to make it so that he could drink it, unwilling to try his hand at the recipe himself, perhaps? Either way, it reminded me of a type of butterbeer I had made back in high school when my friends and I were all cracked out on Harry Potter. (Nothing like we are now, of course). (Much…) That recipe used root beer and hot buttered rum mix-probably not very authentic, but super-delicious nonetheless.

I’m not sure if this Tudor style butterbeer is any closer to approximating the kind that Harry and his friends drank at the Three Broomsticks, but it’s entertaining.

2C LIGHT beer (I used a pale ale, and the end result was slightly bitter tasting. I would use a lager or maybe a cream ale next time, something really light, like Boddington’s or even just Miller or Coors).

1/4C sugar

Pinch of nutmeg

2 egg yolks

1TB butter

Put the beer into a large pot on the stove, and heat until the beer becomes steamy and slightly foamy.

Mix together the egg yolks, sugar and nutmeg.

Slowly add about 1/2 C of the hot beer to the sugar-egg mixture, stirring all the time to combine. You are doing this to temper your eggs, slowly cooking them so that they don’t become scrambled when you add them to the hot beer.

Turn off the heat and pour the beer, sugar and egg mix into the large pot of beer and gently whisk. Add the butter and whisk some more.

When it looks like all your ingredients have been successfully combined, pour the butterbeer into a large glass and drink!

A note on the taste.

As I said before, I believe my selection of beer made the resulting butterbeer slightly bitter, which is why I suggest using a really light beer. This is not the time to get all snobby about beer (which is just part of my nature). When you think about it, the Tudors used beer as a water substitute because actual water was literally too dirty (full of SEWAGE) to drink. Beer probably wasn’t all that complex. Suck it up and use MGD.

With that said, Jakey Jake LOVED IT.

Me? Not so much.

This is why I try not to experiment alone! I would make it again using a different beer, though. I think that is where I went wrong.

So, to wrap up.

Butterbeer = weird. Try some!

<3 Stef

And it was AWESOME.

I love making things that you usually have to buy (marshmallows, anyone?) because it makes me feel oddly powerful. Like, eff you world! I can MAKE SHIT. If the zombie apocalypse came tomorrow, you would definitely want me with your roaming band of survivors. I’m not a big fighter, but I can knit (which means I carry pointy sticks, more conducive to vampire slaughter, but still), I can sew, and I can cook. I know how to make bread and butter, though we will have to find a suitable lactating animal for the latter. You know, cow or goat. When the zombie apocalypse hits you won’t want to be too picky. For all you smartasses who think you can’t make butter from goat milk, YOU’RE WRONG.

So my cheese-making experience was fantastic, except that I almost over heated my milk. One of the crucial steps in cheese making is separating the curds from the whey, which occurs when you heat your milk. I assumed that I would be able to very visibly see the curds separate, that they would be able the size of cottage cheese curds. Not so! The curds were so tiny I could hardly see them and I thought I hadn’t heated the milk enough. Fortunately I read the FAQ over at Urban Cheesecraft and discovered that not all curds are large. In my case, I ended up dipping a metal spoon into the heated milk, and when I pulled the spoon out it was dotted with tiny white specks. Curds!

So, what follows is your basic goat cheese making technique, found in the recipe book that came with my Urban Cheesecraft kit. You can find online recipes, too, but I highly recommend buying a kit from the good people at Urban Cheesecraft! It’s not as though you can’t make cheese without it, but they make it so much easier. Mine came with yards of butter muslin, molds, a thermometer, vegetable rennet, citric acid, cheese salt, and recipe booklets.

Soft Goat’s Cheese

I cut the original recipe in half.

1 quart goat’s milk

1/2 tsp citric acid

1/4 C water

cheese salt (which is just flaked kosher salt). Make sure the salt you use doesn’t have iodine or anti-caking agents.

butter muslin (very fine cheesecloth)

thermometer

colander

big bowl

cheese mold (optional)

Grab your goat’s milk.

This is the first time I had ever bought goat’s milk. I was understandably curious.

Tastes just like moo cow milk. Yum!

Dissolve the citric acid into the water and put aside.

Pour your goat’s milk and the citric acid/water mix into a large pot and clip a thermometer to the side of the pot. You want to make sure your thermometer tip is not touching the bottom of the pot, it should be suspended in the middle of the milk so it can take an accurate reading. Don’t use an aluminum pot, either.

Slowly heat the milk to 185˚F, stirring occasionally. Keep the heat at medium-low. You do not want to over boil the milk, nor do you want to over stir. (So, just make sure you aren’t stirring constantly and you’ll be fine!)

Once the temperature reads 185˚ the curds should have separated from the whey. If you can’t tell (and like I said, I couldn’t), grab a metal spoon and dip it in to the milk and take it out. If it has little white dots on it, the curds have officially separated.

These are curds. I know, I can't see them either.

Turn off the heat and let the milk sit for about 10 minutes. While you are waiting, grab your colander, line it with the cheesecloth, and put it over a large bowl.

Slowly pour the milk into the cheesecloth lined colander, and allow to drain for 15 -30 minutes.

Once it has drained, add the salt and herbs if you like. I added a bit of rosemary, but although it flavored the cheese well, the rosemary itself was a little bitter. If I were to do it again, I would use something sweeter like basil or thyme.

Gently stir to combine.

Line a cheese mold with cheesecloth and place it over another bowl or a plate. Scoop the curds into the mold.

If you don’t have a mold that’s ok. You can just scoop the curds into a piece of cheesecloth and tie off the top. This way would probably work better if you suspend the bag over a bowl somehow, maybe by tying it to a cabinet handle with a bowl on the bottom. The reason you’re scooping the curds into the cheesecloth bag or mold is to further drain and shape the cheese. The longer you leave it to drain, the more firm your cheese will be. Regardless of which method you choose, allow to drain anywhere from 15 minutes to 3 hours. I left mine for about an hour.

Now that your curds are chillin’, you’ve got lots of whey to worry about.

Pour it into an airtight container. It will keep for about 2 days. Urban Cheesecraft gives lots of suggestions for how to use whey. You can feed it to your kitty, use it in place of broth in soups and stews, or make hot chocolate with it instead of using milk or water. Basically, you can use it in any recipe in place of milk or water. They do give this warning, though-whey has LOTS of lactose.

When your cheese is ready, remove it from the cheesecloth or mold and put it in a container. The cheese will keep for a week or two.

You can use it however you like! The first thing I did was put it on some leftover caramelized onion pizza.

I also made two batches of pasta – sun dried tomato and goat cheese, and brussels sprout, sausage, and goat cheese. Yum!

<3 Stef

So as I was saying, I was sitting around thinking about how much I wanted some hot chocolate, but we all know that hot chocolate isn’t really worth it unless you’ve got some whipped cream or at the very least some marshmallows and I didn’t have either of those things and I didn’t want to go to the store. So I lay despondently around in total depression (tiny violin playing in the background) until I remembered that I could actually make my OWN marshmallows.

Yes.

This is the full recipe, but I actually cut everything in half. I also stole the recipe from Alton Brown. It’s ok though, he’s used to it.

3 envelopes of unflavored gelatin

1 C cold water, divided

1.5 C granulated suagr

1 C light corn syrup

1/4 tsp kosher salt

1 tsp vanilla extract

1/4 C powdered sugar

1/4 C cornstarch

Nonstick spray, or olive oil.

Put the gelatin and half of the water in a large mixing bowl.

Mix the corn syrup, sugar, salt and the rest of the water in a saucepan, cover and heat over medium-high heat for 3-4 minutes. Uncover, and using a thermometer heat the mixture to 240˚ F. I used my super-spiffy meat thermometer.

You can do the same, as long as you have a thermometer that goes up that high. You just have to be careful that the thermometer tip is not touching the saucepan at all, or it will mismeasure the temperature. I employed the use of a rubber band.

Once the mixture hits 240˚, take it off of the heat immediately. While you wait, grab a pan (mine is 8″x8″) and grease it all over using the cooking spray or olive oil. In a separate dish, mix the cornstarch and powdered sugar. Coat the pan using the cornstarch mix, and reserve the leftovers for later use.

Now, you’re going to combine the gelatin with the sugar mixture by slowly drizzling the heated sugar mix into the gelatin, while you constantly whisk it all together. This is super-easy if you have a stand mixer. I do not. In fact, I don’t even have a hand held electric mixer, so I used my whisk and MY HANDS. My shoulder kind of hurts, but I have fabulous muscles.

Any way you choose to mix, it takes between 10 – 14 minutes to reach the correct consistency. It will get really fluffy.

And then, it will start getting super-glossy and very difficult to whisk. That’s about when it’s done. You want to add the vanilla in the last 2-3 minutes of whisking.

Pour into your prepared pan, using an oiled spatula (or spoon, what have you) to evenly distribute.

Sprinkle the top with enough of the cornstarch mix to cover, again reserving the rest.

Let the marshmallows sit uncovered for at minimum 4 hours. Once this time has elapsed, turn the marshmallows out onto a cutting surface and cut into squares. You might need to coat your knife with some of the cornstarch mix.

Coat the cut marshmallows with the remaining cornstarch-sugar mixture.

You can store the finished marshmallows in an airtight container for up to three weeks. Enjoy!

<3 Stef

A few months ago I found this amazing Etsy shop called Urban Cheesecraft. They sell, yup, cheese making kits. I sent the link to Anders with a mention that a cheese kit would make an awesome gifty for muah, and lo and behold! He remembered!

The kit comes with everything you need to make 30 batches of cheese. Each batch makes between 1 and 1.5 lbs of cheese, so I have enough to make 30-45 POUNDS of cheese. CHEESE.

Also included are cheese molds, thermometer, vegetable rennet, citric acid, cheese salt, instruction booklets (you can make mozzarella, ricotta, chevre, queso blanco and paneer), and ultra-fine muslin.

I haven’t decided which cheese I am going to make first, but I am currently leaning towards chevre, which means I need to buy some goat milk. I’ve never purchased goat milk before. This should be awesome.

So wait with bated breath my friends! Coming soon – DinnerLove, homemade cheese edition.

<3 Stef

Fear not! For I am here to answer your questions.

It all started when I got back from my break in San Francisco (which was lovely, thank you!) and found that the pilot light in my stove wasn’t on, and I couldn’t light it. I called the gas company and they said that they gas wasn’t off, but they couldn’t figure out what was wrong remotely so they would have to send someone out. Thanks, gas company. I’ve been living without a stove for the past two days, which resulted in my discovering alternate uses for my waffle iron and eating a lot of microwave food. Last night I googled “microwave oven meals” and I happened upon the microwave cake. WHOA.

Microwave Cake

4 TB flour

4 TB sugar

2 TB cocoa powder

1 egg

3 TB milk

3 TB oil

1/2 square of bittersweet chocolate, chopped OR 3 TB chocolate chips, both optional.

1/4 tsp vanilla extract

Microwave safe mug

Mix together all of your dry ingredients.

Add the egg, milk and oil.

Now is the time to MICRO!

The actual recipe says to microwave for 3 minutes at 1000 watts. I have a 950 watt microwave, and I microwaved for 2 minutes and that was plenty of time. In fact, if I’d left it in for the 3 minutes suggested I probably would have had sad, rubbery cake. So, I’d say to start with about 1.5 minutes and go from there.

The cake will puff up and make it look like your mug is wearing a square-shaped afro. This is ok, and is in fact very entertaining.

It gets taller.

Remove from the microwave.

Most recipe say to take it out of the mug, but I didn’t. Why bother?

But is it delicious? you ask.

This is not the most incredible cake ever, but it is good. I would recommend eating it with some nutella, cool whip, whipped cream or jam because it gets a teensy bit dry if you let it cool (dude, if you poured caramel or melted chocolate on this cake right when you take it out of the microwave and let it cool like that, it would be AMAZING!) but this is something that I would definitely make – and eat – again. Just don’t over cook it! Overcook BAD.

Now go and eat tasty five minute cake!

<3 Stef

UPDATE!

I finally got around to eating my entire mug of cake (that was really fun to say!) and I have to say that it was surprisingly delicious. It might help that I am slathering it with nutella (I totally recommend this) but still. Cake in five minutes! I can’t get over the awesomeness.

Here in San Francisco (back home for winter break, woo!) it’s dungeness crab season. Dungeness is the most delicious of all of the crabs (even the ichthyologists think so, as its latin name is cancer magister, ie, master crab), and yes I’ve had soft shell and blue and even king but dungies are still the tastiest, thanks. Unfortunately, you can only get them on the pacific coast and only from Alaska down to Santa Cruz, CA, so the majority of people probably don’t eat them. Which is just tragic.

Dungeness crab season is always really exciting, because the price lowers to almost nothing. I decided to have a crab feast with my friend Jake because:

1. It was $5.99/lb at Whole Foods.

and

2. Anders doesn’t eat crab.

So I went off and got myself 2 crabs at about a pound each (pre cooked). The lovely fish monger at Whole Foods even cleaned and cracked the crab for me, so I had almost nothing to do by the time I got home. Aside from eat some delicious crab, that is.

Dad’s Crab

2 lbs of cleaned and cracked crab (If you go to a decent fish monger they’ll do it for you. Otherwise you should probably go here.)

2 lemons

olive oil

salt

cracked black pepper

french bread, for serving

Put the crab pieces in a strainer and rinse for a few minutes under cold water.

Put the crab in a big bowl. Drizzle heavily with olive oil. Add the juice from both lemons, plenty of cracked pepper, and salt. Mix thoroughly. Don’t freak out too much about proportion here. Let loose. I’d advise you not to go too crazy on the salt, though, because it’s difficult to repair overdoing it on the salt.

Let everything hang out in the fridge for about 15 minutes while you grab the french bread and cut it into pieces.

I just serve it as is, in the giant bowl accompanied by french bread. The trick is that you have to suck the lemon-olive oil deliciousness off of the crab pieces before you go crazy cracking the crab for the meat inside.

So, pick up your crab piece.

Suck.

Eat.

Mop up juice from the bowl with the french bread.

I never said this was going to be neat.

<3 stef

Chessy Orzo Stuffed Acorn Squash (recipe from epicurious.com)

I halved this recipe because there is only one of me.

1 acorn squash, halved and seeded

1/2 C orzo pasta

1/2 C milk

1/4 C veggie broth (I used chicken. Just used whatever you have).

1/4 C parmesean cheese

(The original recipe calls for a combo of 1/4C sharp cheddar and 1TB parm, but I didn’t have cheddar. Feel free to make it any way you wish).

Cracked black pepper.

Preheat your oven to 400˚. Then ready your squash for the baking by cutting it in half (please don’t cut off your fingers.) and scooping out all of the seeds.

Now you are going to bake these guys by placing them cut sides down in a baking dish. Add about 1/3C of water to the baking dish and cover it with foil. Bake in the oven for 20 minutes.

Take the squash out of the oven, discard the water, and turn right side up. Sprinkle with salt and pepper. Keep the oven on.

Now you’re going to make the orzo! Bring a small pot (like 3 C of water) to boil and add the orzo. Let boil for 5 minutes and drain. Add the milk and broth to the orzo and bring back to a boil. You want the liquid to thicken up and the orzo to become tender, which should take 5 ish minutes. Remove from the heat and add the cheese, whichever you’ve decided to use, and the cracked pepper. Add salt to taste. Stir until everything is melty and combined.

Now you’re going to stuff the squash, muahaha! Divide the cheesy orzo into the squash halves and sprinkle with some more parmesean.

Bake at 400˚ (you should have just left the oven alone) for 12 minutes. Remove.

Serve!

Very satisfying.

<3 Stef

I don’t think I mentioned in the last post, but Addy is an African-American slave who escapes from a plantation with her mother. They both live in Philadelphia, and later on in the series her father (who had been sold to a different plantation when Addy was young) joins them. Her storyline deals mostly with prejudice and the difficulties Addy and her family encounter, even being in the Free North.

Anyway. I love the American Girls. Can you tell??

I made this recipe for Apple Brown Betty for the first time about 12 years ago (yeah, I was 12. I CAN DO THE MATH!), and I hadn’t made it since until this weekend. I’m not sure why, because it is really easy and super-delicious. It’s basically butter, breadcrumbs, sugar and apples. Easier than any apple pie, but twice as good. I’m not going to even try to touch the whole Thanksgiving meal thing, but if you’re looking for a twist on the traditional apple pie this would be a delectable alternative (look at me, breaking out the $5 words!).

Personally, I adore pie, but I’ve never been able to master the art that is the pie crust so I end up buying the pre-made stuff. This is kind of like apple pie, but there is no crust involved. I compare it to making lasagna – you just layer, layer, layer.

Recipe

4 apples

1.5 C bread crumbs

1/2 C brown sugar

3 TB butter

Cinnamon

1/3 C milk

Hard Sauce:

1/3 C butter

1/3 C powdered sugar

1 tsp vanilla

Grease the bottom and sides of an 8×8 in plan with BUTTER! Or you can use cooking spray.

Peel, core and chop the apples into 1/4″ slices.

I’m working with a severely reduced kitchen, so my carrot peeler is MIA and I don’t actually own an apple corer. To get around that I used a paring knife to peel, chopped the apples in half and kind of sliced the core out of either side.

Sprinkle 1/2 C of the bread crumbs onto the bottom of the pan.

Follow by half of the apples, 1/4 C of brown sugar and 1 TB of the butter (chop the butter into small pieces and lay them evenly over the apple slices). Sprinkle the cinnamon over everything.

Add a second layer of breadcrumbs and repeat. So to clarify, you will have two layers of apples, butter, cinnamon and sugar, before you move to the next step which is the top of the dessert.

Top with 1/2 C of breadcrumbs and 1 TB butter cut into small pieces. Pour 1/3 C milk over the entire thing.

Bake at 375˚ for 45 min – 1 hr. While it is in the oven, take the 1/3 C butter for the hard sauce, cut it into chunks and put it in a bowl to soften.

I would suggest keeping a close watch on this while it bakes. I think my oven might bake at a very high temperature, because I had it set at 350˚ and my Apple Brown Betty was done in only 30 minutes. Once the top is a medium brown, you’re good to go and you should take it out.

Browned and ready!

When you take it out of the oven, make the hard sauce. Grab your softened butter.

Cream together with the powdered sugar and the vanilla.

Dab the sauce all over the top of the apple brown betty while it is still warm. This will allow the sauce to melt into the dessert.

You can serve immediately, or wait until it cools. I like to eat it warm.

You’re going to need some milk for this.

<3 Stef

There is a story behind these muffins. It was 7pm last Friday, on the night before Halloween. I had a party to attend but no idea what to dress as. The night before I had gone to a bar/club thing with some friends dressed as a Moulin Rouge/Can Can dancer, but that costume had involved wrestling myself into a corset (made by Dark Garden; these corsetieres are serious about their work) which is very difficult to do when you live alone. Lacing the back of your own corset while you’re wearing it is just a bit more involved than zipping up your own evening gown.

I was unwilling to grapple with the corset on Friday and was looking for something a little easier, when I remembered that I have a collection of adorable aprons stashed away. It was then that the idea for a 1950s Housewife costume was born. I grabbed one of my circle skirt dresses, a strand of pearls and one of my aprons (from Anthropologie). Yet something was missing, something I couldn’t quite define…

Yes! It was a tray of baked goods. 1950s  housewives always have baked goods. I decided on muffins because I didn’t have ingredients for frosting, but I did have a recipe for chocolate muffins that claimed they were as good as cupcakes. Unfortunately, it was my first time baking with the oven in my apartment and the muffins ended up being burnt around the edges. I solved this problem by creating the Nutella glaze – I essentially mixed together Nutella and milk and poured it over the muffins. Yum!

Oh, and in case you’re wondering what happened to my Recipes I Made as a Child segment, I haven’t forgotten! I plan to start back up next week with a recipe from Samantha’s Cook Book for Apple Brown Betty. I can’t make too many baked goods in a single weekend. That’s just insane.

This isn't too far off from what I look like everyday, actually. Notice the single muffin. They were a hit!

Recipe, from Totally Chocolate Cookbook by Helene Siegel and Karen Gillingham

1 stick butter

6 oz semi-sweet chocolate, chopped

3 eggs

1/2 C sugar

2/3 C sour cream

3/4 C flour

2 tsp baking powder

1/2 tsp baking soda

Glaze:

2 TB nutella

1/4 C milk

Melt together the butter and the chocolate in a pan on low heat, whisking occasionally so that it doesn’t burn.

Allow to cool. In a separate bowl, whisk together the eggs and the sugar until they are foamy.

Once the chocolate and butter have cooled (a little warmer than room temperature is ok, you just don’t want it to be hot or there is a chance it will curdle the eggs) add it to the sugar and eggs, stirring to combine. Add the sour cream.

Then, mix in the flour, baking soda and baking powder.

Chocolatey delicious!

Spoon the mixture into muffin tins, filling them nearly to the top. You should have plenty of batter to make 12 muffins. Make sure you either grease the muffin tins or use liners!

Put in a 375˚ oven for 20-25 minutes, or until a toothpick comes out clean.

When they are done and while they cool, make the glaze.

Take 2 TB of Nutella and put it in a pan on low heat. Slowly mix in the milk a little at a time. You want the consistency to be even and smooth, like liquid Nutella.

Take a fork and pierce the surface of each cupcake about 2-3 times. Pour (approximately) 1.5 TB of Nutella glaze over each muffin. If you have more glaze, just distribute as evenly as possible over the muffins.

Allow the muffins to cool. Give to your friends.

<3, Stef

The salad? I would think.

A salad is not cooking. I wanted to use the stove to make something real. I wanted to do something, anything other than make that very boring salad.

So suffice to say that I starting cooking (for real) at a very young age – I made my first pie (chocolate cream) when I was ten. Maybe younger. So the other day (ok fine, the other MONTH), when I was rifling through my things at my parent’s house, I was absolutely delighted to find my old childhood cookbooks. I have three – The Boxcar Children’s Cookbook, Addy’s Cookbook, and Samantha’s Cookbook (the latter two are both American Girls cookbooks. Shush you in the back! Did you make apple brown betty when you were twelve? I thought not).

As a quick side note-I am very pleased to learn that the American Girl franchise is still creating new stories and new girls. I absolutely adored American Girl when I was growing up, and I collected all of the books about all of the girls available at the time. I think it is a fantastic way to introduce American history to pre-teens, and even more amazing that all of the stories are told from the viewpoint of the girls themselves. These stories sparked so much more interest in me for the time line of American history than any class ever did, and I just can’t speak highly enough of them.

Back to the food! Upon my re-discovery of these cookbooks, I decided it would be fun to do a series on recipes made from them. Since I am really nothing more than a child at heart, and besides, I’ve never found a better recipe for many of the items in these books. Hell, I still make milkshakes the way the Boxcar Children taught me.

This recipe is from Addy’s Cookbook.

Recipe:

Filling:

4 C sliced peaches (you can use frozen if you like)

2 TB flour

1/2 tsp cinnamon

1 C sugar

Crust:

1 C flour, plus some extra for rolling out the dough

1 TB sugar

2 tsp baking powder

1/4 tsp salt

3 TB butter

6 TB half and half

1 tsp cinnamon

1 tsp sugar

Slice the peaches.

Add the flour, cinnamon and sugar, mix together and spoon it into a greased baking pan or a skillet.

For the crust, mix together the flour, sugar, baking powder, and salt. Cut the butter into small chunks and smush them into the flour mixture with a fork until you have pea-sized lumps. Add the half and half and stir until the ingredients are just moistened. Sprinkle some flour on a surface (like a cutting board), turn the dough out onto it, and knead the dough for about 30 seconds. To knead, push down on the dough and then fold it in half and repeat. Using a rolling pin, (or, if you don’t have one like me, any cylindrical object. I’m rather fond of wine bottles!) roll out the dough starting from the center and working your way out until it is 1/4″ thick.

Like this!

Cut the dough into strips, or use a cookie cutter to make shapes. I went for strips because I don’t have cookie cutters. I know, you’re just thinking, “How does this woman survive in this world?! No rolling pin and NO COOKIE CUTTERS??” It’s hard. But I manage. During Christmas time I either make drop cookies or cookie strips. Better for dunking that way.

Lay the pieces over the fruit and sprinkle cinnamon and sugar over it all.

Mmm, cinnamon-y.

Bake in a 425˚ oven for 30 – 35 minutes, or until the crust is golden.

It should look something like this.

Ta da!

Cut and serve. You can serve with whipped cream or ice cream if that suits your fancy. I eat mine plain, for dessert and for breakfast. Because I’m an adult now, and I can do that. Hahahaha!!!

<3 Stef