12 Days of Cookies - A Gourmet cookie extravaganza

This wonderful event is the brain child of Andrea of Andrea's Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Jerry - Cooking...by the seat of my Pants
Sandy -At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes

Day 3 of The 12 Days of Cookies features Cranberry Turtle Bars!

This recipe falls into the category of “cult favorite;” it has steadily gained a passionate following since it was originally published. Layers of fresh cranberries suspended in a candied-pecan topping sit on a buttery crust and, as if that weren’t enough, the whole is streaked with melted chocolate. It’s an unexpected—and unexpectedly delicious—combination. Gourmet.


Cranberry Turtle Bars - November 2001 (link to the recipe as it was originally printed)

For base

• 2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon salt
• 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes

For topping

• 2 sticks (1 cup) unsalted butter
• 1 2/3 cups granulated sugar
• 1/4 cup light corn syrup
• 1/2 teaspoon salt
• 1 1/2 cups fresh or frozen cranberries (not thawed; 6 3/4 oz), coarsely chopped
• 1 teaspoon vanilla
• 3 cups pecans (12 oz), toasted and cooled, then coarsely chopped

For decoration

• 2 oz fine-quality bittersweet chocolate (not unsweetened), very finely chopped

• Special equipment:

  a candy thermometer

Make base:

• Preheat oven to 350°F.
• Line a 15- by 10-inch shallow baking pan (1 inch deep) with foil, leaving a 2-inch overhang on the 2 short sides. Butter all 4 sides (but not bottom).
• Blend flour, brown sugar, and salt in a food processor, then add butter and pulse until mixture begins to form small (roughly pea-size) lumps. Sprinkle into baking pan, then press down firmly all over with a metal spatula to form an even layer. Bake in middle of oven until golden and firm to the touch, 15 to 17 minutes, then cool in pan on a rack.

Make topping:

• Melt butter in a 3-quart heavy saucepan over moderate heat and stir in sugar, corn syrup, and salt. Boil over moderately high heat, stirring occasionally, until caramel registers 245°F on thermometer, about 8 minutes. Carefully stir in cranberries, then boil until caramel returns to 245°F. Remove from heat and stir in vanilla, then stir in pecans until well coated. Working quickly, spread caramel topping over base, using a fork to distribute nuts and berries evenly. Cool completely.

Cut and decorate bars:

• Lift bars in foil from pan and transfer to a cutting board. Cut into 6 crosswise strips, then 6 lengthwise strips to form 36 bars.
• Melt half of chocolate in top of a double boiler or a metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and add remaining chocolate, stirring until smooth. Transfer chocolate to a small heavy-duty sealable plastic bag. Seal bag and snip off a tiny piece of 1 corner to form a small hole, then pipe chocolate decoratively over bars. Let stand at room temperature until chocolate sets, about 1 hour.

Cooks’ note: Bars keep in an airtight container (use wax paper between layers) 1 week.

Don't they look nice and festive? Pecans, cranberries and chocolate!

I love these bars. I love the tartness of the fresh cranberries mixed with the pecans. Just a wonderful flavor explosion. They also look so festive and seasonal.

Will I make these again? Oh yes without a doubt and I don't think I would change a thing! They are both tasty and pretty! These ones are being frozen and given as Christmas gifts!

12 Days of Cookies - A Gourmet cookie extravaganza

This event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Jerry - Cooking...by the seat of my Pants
Sandy - At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes

Day 2 of my 12 Days of Cookies features Jelly Centers!

We can only imagine the anniversary buffet suggested in our June 1948 issue, resplendent with molded salads garnished with radish roses, cold salmon, and dainty little petits fours. These cookies—dotted with chopped almonds and filled with jewel-toned jams—would fit right in. - Gourmet

Jelly Centers - June 1948 (link to the recipe as it was originally printed)

Ingredients:

1 cup butter (I used unsalted)
1 cup powdered sugar or very fine granulated sugar
6 egg yolks
pinch of salt
juice and zest of 1/2 lemon
3 cups sifted flour
blanched almonds, finely chopped (I used regular almonds and did not blanch)
coarse sugar
apricot jam or any red jam or jelly (I used raspberry jam)

Directions:

• Preheat oven to 350°
  
• Cream the butter until it is light.
• Gradually add the powdered sugar, creaming well after each addition.
• Add the egg yolks one at a time, salt and the lemon juice, and zest.
• Gradually add the flour and stir or knead the dough until blended.
• Chill for at least 2 hours.
• Roll the dough with lightly floured hands into uniform balls the size of large marbles. Press an indentation into each ball with your little finger. Brush on the egg yolk and sprinkle the tops with almonds and sugar.
• Bake for about 10 minutes or until the balls are golden brown.
• When ready to serve fill the indentations with your choice of jam.
  

They look like little jewels on my plate!

I loved the flavor of these cookies. Not too sweet. If I made these again I would definately fill them with a homemade jam or jelly. I think that would really add to these. For me though they were a little fussy to make and I found some of the (very short) directions a little confusing. There wasn't even a bake time in the original recipe.

Would I make these again? Probably not as they were a little fussy for me but they did look really elegant and I could see how they could have been a really popular cookie back in 1948!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

The 12 Days of Cookies - A Gourmet cookie extravaganza

This wonderful event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 8 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Jerry - Cooking...by the seat of my Pants
Ben - What's Cooking
Sandy -At the Baker's Bench
Courtney - Coco Cooks
Kelly - Sass & Veracity
Claire - The Barefoot Kitchen
Andrea - Andreas Recipes


Day 1 of the 12 Days of Cookies features the Lemon Thin!

How do you capture the bright sourness of lemon in a cookie? These thins do the trick: Each unassuming bite packs a punch of citrus flavor.

Lemon Thin - April 1976 (link to the recipe as it was originally printed)

Ingredients:

2 eggs
2/3 Cup sugar
1/2 tsp vanilla
2 tsp lemon rind, grated
6 Tbsp butter, softened (I used unsalted)
2/3 Cup flour

Directions:

• Preheat oven to 400 °
  
• In a bowl beat the eggs, sugar and vanilla for 3-4 minutes or until the mixture forms a ribbon when the beater is lifted. Keep beating and add the lemon rind.
• In a separate bowl beat the butter until it is light and fluffy.
• Add the butter to the egg mixture alternating with the flour.
• Drop the batter by teaspoons about 2-1/2 inches apart on parchment lined baking sheets. Flatten the mounds into 2 inch rounds with a spoon dipped in water.
• Bake the cookies for about 5 minutes, or until the edges are browned.
  
• Allow to cook on the sheets for 1 minute then cool them completely on a rack.
• Makes about 48 cookies.

See how nice and thin they are?

These cookies were delicious and were everything I thought they would be. Light, crispy and full of flavor! I had some problem trying to get the size and the timing right. After my first batch I was on the right track.

Will I make these again? I most definitely will. They would be a great snack for a hot summer day around the pool!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Daring Bakers Challenge...Caramel Cake! YUM!

Our leading lady this month's challenge was Shuna Fish Lydon of Eggbeater and her signature caramel cake. And in a supporting role we have an optional challenge: Alice Medrich’s Golden Vanilla Bean Caramels, with LOTS of variation. Guaranteed to keep us all on a sugar-induced high all month!

The host and co-host's for this month;s event were Dolores of Chronicles in Culinary Curiosity host this month are Alex (Brownie of the Blondie and Brownie duo: ), Jenny of Foray into Food . And since they don't know jack about alternative baking, they once again turned to Natalie of Gluten-a-Go-Go to assist them.

Shuna Fish Lydon’s recipe can be found here on her website Eggbeater.

I loved this cake. This was probably one of my favorites, yes, despite all the trouble I had. All my own fault as this recipe is flawless!

I was making this to be served with our Thanksgiving Day meal. I may have over scheduled myself a bit and was a bit rushed but this cake was truly forgiving! I made two 8 inch cakes and layered them. I didn't have a 9 inch one and this worked really well.

Here is the only trouble I had...when I browned the butter for the frosting I followed the directions and browned it nice and went to pour it through my sieve and into my mixing bowl. As I was pouring I heard some crackling and kinda thought that was weird but kept going. Then I smelled it. The sieve was nylon. It had never crossed my mind at all!!! Crazy huh? Anyway as this was my last butter in the house and I had some lessons and things to get the girls to I wrapped up the cakes and left them for the morning.

As I was a little more rushed (Thanksgiving Day prep) and had both of the girls home with me, I wasn't nearly as creative as I would have liked to have been. As it was, my guests loved this cake and it flew off the platter, yes, even over pumpkin pie!!!!

I did follow some advice from Elle of Elle's New England Kitchen and added 1/2 tsp of salt to the frosting. This really helped to cut the sweet. I probably could have darkened up the caramel syrup a bit more but the flavor still shone through!

I have included the recipe along with the recipe for the caramels but have yet too make them!


CARAMEL CAKE WITH CARAMELIZED BUTTER FROSTING

10 Tablespoons unsalted butter at room temperature
1 1/4 Cups granulated sugar
1/2 teaspoon kosher salt
1/3 Cup Caramel Syrup (see recipe below)
2 each eggs, at room temperature
splash vanilla extract
2 Cups all-purpose flour
1/2 teaspoon baking powder
1 cup milk, at room temperature

Notes from Natalie for those of you baking gluten-free:

So the GF changes to the cake would be:

2 cups of gluten free flour blend (w/xanthan gum) or 2 cups of gf flour blend + 1 1/2 tsp xanthan or guar gum
1/2 - 1 tsp baking powder (this would be the recipe amount to the amount it might need to be raised to & I'm going to check)

I'll let you when I get the cake finished, how it turns out and if the baking powder amount needs to be raised.

Preheat oven to 350F

Butter one tall (2 – 2.5 inch deep) 9-inch cake pan.

In the bowl of a stand mixer fitted with a paddle attachment, cream butter until smooth. Add sugar and salt & cream until light and fluffy.

Slowly pour room temperature caramel syrup into bowl. Scrape down bowl and increase speed. Add eggs/vanilla extract a little at a time, mixing well after each addition. Scrape down bowl again, beat mixture until light and uniform.

Sift flour and baking powder.

Turn mixer to lowest speed, and add one third of the dry ingredients. When incorporated, add half of the milk, a little at a time. Add another third of the dry ingredients, then the other half of the milk and finish with the dry ingredients. {This is called the dry, wet, dry, wet, dry method in cake making. It is often employed when there is a high proportion of liquid in the batter.}

Take off mixer and by hand, use a spatula to do a few last folds, making sure batter is uniform. Turn batter into prepared cake pan.

Place cake pan on cookie sheet or 1/2 sheet pan. Set first timer for 30 minutes, rotate pan and set timer for another 15-20 minutes. Your own oven will set the pace. Bake until sides pull away from the pan and skewer inserted in middle comes out clean. Cool cake completely before icing it.

Cake will keep for three days outside of the refrigerator.

CARAMEL SYRUP

2 cups sugar
1/2 cup water
1 cup water (for "stopping" the caramelization process)
In a small stainless steel saucepan, with tall sides, mix water and sugar until mixture feels like wet sand. Brush down any stray sugar crystals with wet pastry brush. Turn on heat to highest flame. Cook until smoking slightly: dark amber.

When color is achieved, very carefully pour in one cup of water. Caramel will jump and sputter about! It is very dangerous, so have long sleeves on and be prepared to step back.

Whisk over medium heat until it has reduced slightly and feels sticky between two fingers. {Obviously wait for it to cool on a spoon before touching it.}

Note: For safety reasons, have ready a bowl of ice water to plunge your hands into if any caramel should land on your skin.

CARAMELIZED BUTTER FROSTING

12 tablespoons unsalted butter
1 pound confectioner’s sugar, sifted
4-6 tablespoons heavy cream
2 teaspoons vanilla extract
2-4 tablespoons caramel syrup
Kosher or sea salt to taste

Cook butter until brown. Pour through a fine meshed sieve into a heatproof bowl, set aside to cool.

Pour cooled brown butter into mixer bowl.

In a stand mixer fitted with a paddle or whisk attachment, add confectioner's sugar a little at a time. When mixture looks too chunky to take any more, add a bit of cream and or caramel syrup. Repeat until mixture looks smooth and all confectioner's sugar has been incorporated. Add salt to taste.

Note: Caramelized butter frosting will keep in fridge for up to a month.
To smooth out from cold, microwave a bit, then mix with paddle attachment until smooth and light

(recipes above courtesy of Shuna Fish Lydon)

(Optional) GOLDEN VANILLA BEAN CARAMELS
- makes eighty-one 1-inch caramels -

Ingredients
1 cup golden syrup
2 cups sugar
3/8 teaspoon fine sea salt
2 cups heavy cream
1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract
3 tablespoons unsalted butter, cut into chunks, softened

Equipment
A 9-inch square baking pan
Candy thermometer

Procedure

Line the bottom and sides of the baking pan with aluminum foil and grease the foil. Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. (Meanwhile, rinse the spatula or spoon before using it again later.) Uncover the pan and wash down the sides once more. Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F. Meanwhile, combine the cream and ground vanilla beans (not the extract) in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.

When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°f for soft, chewy caramels or 265°F; for firmer chewy caramels.

Remove the pan from the heat and stir in the vanilla extract, if using it. Pour the caramel into the lined pan. Let set for 4 to 5 hours, or overnight until firm.

Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel off the liner. Cut the caramels with an oiled knife. Wrap each caramel individually in wax paper or cellophane.

Variations

Fleur de Sel Caramels: Extra salt, in the form of fleur de sel or another coarse flaked salt, brings out the flavor of the caramel and offers a little ying to the yang. Add an extra scant 1/4 teaspoon of coarse sea salt to the recipe. Or, to keep the salt crunchy, let the caramel cool and firm. Then sprinkle with two pinches of flaky salt and press it in. Invert, remove the pan liner, sprinkle with more salt. Then cut and wrap the caramels in wax paper or cellophane.

Nutmeg and Vanilla Bean Caramels: Add 1/2 teaspoon freshly grated nutmeg to the cream before you heat it.

Cardamom Caramels: Omit the vanilla. Add 1/2 teaspoon slightly crushed cardamom seeds (from about 15 cardamom pods) to the cream before heating it. Strain the cream when you add it to the caramel; discard the seeds.

Caramel Sauce: Stop cooking any caramel recipe or variation when it reaches 225°F or, for a sauce that thickens like hot fudge over ice cream, 228°F. Pour it into a sauceboat to serve or into a heatproof jar for storage. The sauce can be stored in the refrigerator for ages and reheated gently in the microwave or a saucepan just until hot and flowing before use. You can stir in rum or brandy to taste. If the sauce is too thick or stiff to serve over ice cream, it can always be thinned with a little water or cream. Or, if you like a sauce that thickens more over ice cream, simmer it for a few minutes longer.
(recipe from Alice Medrich's Pure Dessert)

November 28, 2008 - Finest Foodies Friday

I hope everyone had an absolutely wonderful Thanksgiving and were surrounded by good food, friends and family. Jenn is away and once again I begged for the chance to be the stand in for The Leftover Queen's Finest Foodies Friday and after almost no hesitation she said she would let me (happy dance!!!). So here we go...

As always here is what the FFF is all about. Finest Foodies Friday! FFF is a weekly Friday post featuring favorites from The Foodie Blogroll! We do this so we can share in the rich diversity of what The Foodie Blogroll has to offer by featuring some of our favorites and yours!

What is the Foodie Blogroll? It is the first and fastest growing free membership blogroll for food bloggers and has become a wonderful community (just over 2700 strong) to share ideas about all things food related.

The only requirement to be featured here on FFF is to be a member of The Foodie Blogroll and be displaying The Foodie Blogroll widget on your blog. If you are not yet a member, but you have a food blog and would like to join, please click here!

If you have a favorite foodblog on The Foodie Blogroll, that you would like to be featured here on FFF, please join Jenn and crew over on The Leftover Queen/Foodie Blogroll Forum, and post your favorite Foodie Blogroll foodblogs here.

With no further ado here are my 5 choices for the week.

They may have been featured before but what do I know. These are just a couple of the blogs I like to visit and enjoy.

Joan Nova of FOODalogue describes her blog as the inevitable collision of her life's passions: food, travel, writing and photography. She says she is a “culinista” (One who obsesses about food...cooks it, eats it, writes about it and photographs it.) Check out Joan's blog. The pictures are beautiful and she if a fellow Floridian as well!

Next up is Jo who's blog The Adventures of Kitchen Girl is truly a delight! And so is she! Jo is a thirty-something Mother of 3 who loves to cook and take pictures of food. She is always trying something new in the kitchen, and would love for you to come and join her! I love Jo's blog because she cooks like I do and she is also the one of the sweetest people I "know"! Check out her blog and see what I mean!

Then there is my friend Annie who we all know from Cooking with Anne fame. She recently started up a new blog. Anne is a mother of 7 noseminers, (ages 19 years to 2 years ~ 5 girls, 2 boys) and Chief Cook and Bottle Washer (among other titles) of this brood. Egad, can you just imagine? Anyway, as if she didn't have enough going on she recently started a new blog called A Thousand Soups. This blog began at the start of 'soup season' and her fondest wish is that each person who stops there finds the perfect soup for them. What a great theme for a blog. Especially with the cooler weather that we all have now.

Next up is The Recipe Girl. Blogger Lori (a.k.a. RecipeGirl) is located in the beautiful, sunny Southern California city of San Diego. She started this blog just this year as a writing outlet to go with her wonderful recipes and recipe site RecipeGirl.com. Each visit will land you a new recipe and a beautiful food picture!

And last but not least is Nikki of CanaryGirl fame. This girl is a hoot. There is not a time that she does not make me chuckle at least a little bit. You can go to her blog and read all about her "early Thanksgiving meal". She is a stay at home mom of 4…2 girls and 2 boys…..Her home is in the Canary Islands, Spain. She describes herself as passionate about cooking, and has fun photographing the results. Visit Nikki for a guaranteed smile on your face!

That’s it for this week! I hope you enjoyed this week’s FFF. Remember, if you would like to see a blog featured on Jenn's site, and who is part of the FBR please visit the forum and nominate them. I NEED NOMINATIONS!!!!!!

Also we all love to know how people came to find our blogs, so please visit all of our featured bloggers today and don’t forget to tell them that you found them via Finest Foodies Friday!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com

Happy Thanksgiving!

Happy Thanksgiving everyone!

I am thankful for each and every one of you!

Thanksgiving Day Eve!

Eggplant Parmesan-Our Way!

It's been a busy couple of days in our house! Not only are we getting ourselves ready for Thanksgiving but our oldest daughter just tested and passed her blue/brown belt in karate!

Tying on her new Blue/Brown Belt!!!

As is our family tradition with a slight change, the dinner that night is all about her. Usually we go out but due to the fact that we have so much going on I decided it would be easier and an earlier night for them to make her a favorite meal. Her absolute favorite meal is Eggplant Parmesan but without the tomato sauce (tomato hater!). I didn't take pictures of hers as it's pretty straight forward. Use all the layers but don't use sauce and add more goat cheese! I made this the day before and cooked it off and just heated it up for us the next night. Worked out perfect and Italian always tastes better the next night!

Eggplant Parmesan-Our Way!!!

Ingredients:

3 medium sized eggplant or 4 small
2 cups Italian breadcrumbs
1/4 cup grated parmesan cheese
1 tsp black pepper
1 Tbsp granulated garlic
1/8 tsp cayenne pepper
1 Tbsp oregano
1/2 tsp paprika
1/2 tsp white pepper
5 eggs
1/4 cup of milk
10.5 oz of goat cheese cut into 1/2 inch slices (we love goat cheese so we use large ones - 10.5 ounces but use what you like)
1 lb of shredded mozzarella
2 jars of your favorite spaghetti sauce
Canola or vegetable oil (for frying the eggplant)

Directions:

• Preheat your oven to 375°
• Wash and remove the stems from the eggplant. Slice the eggplant lengthwise about 1/2 inch thick.
• Mix all of the dry ingredients together. This will be your breading for the eggplant.
• Mix eggs and milk together to make your wash.
• Preheat a skillet or fry pan with about 1/2 inch of oil (this will vary depending upon the size of your pan) on med-high.
• Dip each slice of eggplant in your wash and then in the breadcrumbs.
• Cook each slice until browned. Flip them and brown the other side. Remove from pan and place each slice on a rack to drain.
• In a small 8x8 casserole dish you will need to start layering your ingredients. Start with a thin layer of sauce to prevent sticking. Add a layer of eggplant. You will need to have these overlapped. On top of the eggplant you will use about 2/3 of the goat cheese. Cover with about 1/3 of the mozzarella and about 1/3 sauce. Top with another layer of eggplant. This is the last layer so you will want to use up all of your ingredients. On top of the eggplant layer the goat cheese, the last of the sauce and top with the remaining mozzarella.
• Bake this in your preheated oven for about 45 minutes or until bubbling and browned.
• Allow to rest for about 10 minutes, cut and serve!

Sliced eggplant-skin on and not salted and drained

Post fry and layered in casserole dish over sauce and mozzerella

Goat cheese sprinkles! This is topped with sauce and more mozzerella!

As Always...

Happy Entertaining!!!

Judy
www.nofearentertaining.com