5 Minutes No Knead Bread

I owe this post to a lot of my friends who, until this very moment, keep saying how hard it is to make bread at home and how much money they should spend on a Kitchen Aid mixer or just any mixer to knead the bread dough. I hope by posting this particular recipe, those kneading challenged people out there would have no reason to not make their bread at home, except when the word ‘lazy’ is their excuse. For that, I shall rest my case.

When I say 5 minutes, I literally mean 5 minutes is the amount of time needed to mix the ingredients and to shape a loaf. 

"Really? Is there something you're not telling us, Amy?" I am pretty sure you'd ask me that. 

When has something ever been so transparent without any hidden  intention whatsoever. But worry not; I will not trick you to make something that sounds easy but hard in the process.

Before I started on my bread making journey, I stumbled on a very inspiring site www.artisanbreadinfive.com. The way they make their bread is so.. kneadlessly simple! You can watch the video HERE. After searching for more information about their no knead technique, I purchased their book Artisan Bread in Five Minutes a Day. It was my first bread baking book. I love how simple yet quite elaborated their explanation is on the science behind this no knead bread. A chef and a scientist as the authors, do I need more reasons to not gulp down their book? 

They have developed a master recipe. You need only to use the master recipe to make different kinds of bread in their book. But since they use only white flour, hereby I present you MY master recipe, using less salt and 55:45 all purpose-whole wheat flour ratio. Notice that I use instant yeast not active dry yeast because instant yeast is sold even in the smallest shop here so it's more accessible for everyone.The amount of the instant yeast I use in my master recipe is already converted to the amount of active dry yeast required in the original recipe. 

Does the price of good European store-bought bread choke you? Can you even find a good one at the shops in Jakarta? if your answer is a yes and no, respectively, then read on.

Makes four 1 pound loaves. You can half or double the recipe.

Ingredients:

3 ½ cups all purpose flour

3 cups GoldKorn High Fiber Mix Flour/Balastra flour/whole wheat flour

1 ½ tbs instant yeast

1 tbs+ 1 tsp salt

3 cups lukewarm water

Note: If you don’t have the specialty flour above, just use all purpose flour.

Let’s make this outstandingly simple bread!

Put all of the dry ingredients in a big plastic container. Mix well then pour the water in.

When you mix, make sure there are no flour lumps. You want your dough to be somehow shaggy, not crumbly. If you think you need a bit of more water to make a consistency like the right picture above, do add a tablespoon at a time. You don't need to knead or put your hands in. Just a spoon and a quick stir that takes 2 minutes at the most.

Put the lid on. Do not use an airtight container because the dough needs to breathe. Leave it out at room temperature for 2 to 4 hours then put it in the fridge overnight. You can make bread from this dough on the following day. But I strongly advise you to wait for at least 4 days to get that sourdough taste. It will be even better at day 5, 6, 7 and so on. Once you open the lid, the dough will have a very, very pleasant sweet and fruity smell. It is a sign of the fermentation process and that, my friend, is the magic work of nice bacteria.

On baking day, prepare a plate with some flour and a very smooth wooden or plastic board, preferably with a handle, and sprinkle the board with some corn flour. The original baking tool for proofing this is actually a pizza peel. But I don't have it. So any wooden or plastic board should do the trick. You can't find cornflour? Just put some dried corn kernel in a blender. No fuss needed.

Sprinkle some flour on the surface of the dough. This is called gluten cloak. Imagine yourself feeling cold and your mom covered you with a warm blanket.The technical explanation would be that you want to add enough flour to the surface so it can be handled and the protein strands in the surface can be aligned, creating a resilient "cloak" around the mass of wet, barely kneaded dough. Grab the dough with your hand, just about the size of a large orange or grapefruit, then cut it with a kitchen scissor or a serrated knife.

Put the lump of dough on a plate filled with flour, roll it in the flour very quick and lightly. You don't want to incorporate too much flour here. Stretch the dough then shape it however you want it. I am making a boule, that is just a fancy French way of saying ball. This process only takes ONE minute at the most.

Let it proof on the board for 45 minutes. Yes, just leave it like that. Don't worry too much if you don't see it expands. High hydration bread do not expand much during proofing stage. 

20-15 minutes before you bake your bread, preheat your oven while placing a pizza stone, or a terracotta baking tile, or a poor man tool like I use; a pyrex pizza pan, in your oven. Make sure that the pyrex stands extreme temperature because we will be baking the bread at 225C. 

A couple of minutes before baking, sprinkle your dough with flour then score it anyway you like it. Your bread, your style. I use an old school razor blade because my serrated knife is too dull to make a good cut. It is so tame it wouldn't cut my skin.

Right before you bake, prepare an old unused iron pan and put some ice cubes in it. Slide it under the rack of your pizza pan to create steam while the bread is being baked. The position should be like the picture above (I took the pic before baking the bread. You need to put the ice cube filled tray after you slide your bread onto the pizza pan). If you have an imported  French oven that has steam injection, I envy you. But since I do not have it, and I am pretty sure I will not find anyone within the radius of 100 miles who owns it, then we shall create steam with this scurvy way. The purpose of creating the steam in the oven is so the bread will have an exceptionally crunchy crust. After all, what good is french bread without a good crust.

Now slide the dough onto the the preheated pizza pan and bake at 225C for 30 minutes. Remember to put  the tray filled with ice cubes in. After 30 minutes, turn off your oven and do not open the door for at least 10 minutes.

Another one of my scurvy poor man trick to create steam in the oven is to fill a small gardening spray bottle with water. I open the oven door a bit and do a quick spray every 5 minutes for the last 10 minutes of baking time. But do not do this if you are using an electric oven. Just use more ice cubes.

VOILA!

Do I even need to tell you how crunchy the crust is?

My friend, THAT is a bread that you can be proud of.

Do resist the urge of cutting the bread for at least 40 minutes. Okay, I just made that up. The rule of thumb is supposed to be 1 hour. But who am  I kidding? Waiting to cut this bread feels like hell!

But I am seriously serious. The reason why we cannot cut a fresh out of the oven bread because the inside of the bread is still cooking and the crust is still 'singing'. You can literally hear the crackling sound the crust makes as it cools. If you cut it while it's hot, you will risk squishing the pretty bread. Even the sharpest knife will never prettily slice a hot bread.

Now is the moment of truth, let's check the texture of the crumb...

Those big, precious, uneven, beautiful holes are exactly what we are aiming for. They are called custard. Everything I have ever wanted from a rustic peasant bread. If  the bread did not produce holes likes these, then it is too dense. Either you have overworked the dough or you incorporate too much flour in the making.

I hope you will find that 5 minutes is not too much time to spend in your busy schedule to make a good bread for you and your family. 

Happy baking!

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Honey Glazed Baby Carrots

We are always thankful to have a daughter that is as adventurous as us when it comes to trying new food.  With a bonus that she eats her veggies as long as they aren't not bitter gourd and hard, leafy, green veggies such as;  pokcay, bokcoy, anything that leaves a bitter aftertaste and too fibrous. I hate them, too. Besides, even when we want some greens, there are amaranth and spinach, or basil and celery made into pesto. Overall, I am a happy mom. Yay!

A couple of month ago while I was working on one of my veggie children story book series, Nyam Nyam Enaknya Wortel, I stumbled on a simple Rachael Ray’s recipe at foodnetwork.com. Well, the book IS about a little girl who loves carrot so it would be fitting to include a simple carrot recipe in the book.  So off I went to the kitchen to try to make this zippy fast side dish or might I say, snack. I did substitute the sugar with honey, reduced the amount of butter, and added a sprinkle of oregano. The addition of oregano is what turns this delectable dish to a gourmet delectable dish.

Let's make it together, shall we?

Ingredients:

1 1/2 pounds baby carrots

2 tablespoons butter, cut into small pats

1 tablespoon honey or sugar

1 teaspoon coarse salt
a pinch or two of oregano

Directions:

-Place baby carrots in 1/2-inch of water with butter, sugar, and salt.

-Bring water to a boil, cover pan, and reduce heat to simmer.

-Really time this using your timer: Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high.

-Reduce water until it almost evaporates about a couple of minutes.

-Turn carrots in sauce and taste to adjust seasonings and serve warm. 

Oooookay.. who’s there lurking behind the table?

It could be hard to make your children eat their veggies. it's all in the habit. Even if I am always being sneaky by putting some veggies here and there in a meal, I always explain to my daughter what is inside her food when she’s eating it. Don’t you think children, like us adults, deserve to know the truth about what is in their food? I reckon this recipe would be a great start because it lets the kid to see the carrot in its true form --no trick here--, it is simple to make, and it can be eaten just like a finger food. 

Now how about we ask the little jury how it tastes?

Silly girl J

I think that picture really describes the taste.

So how about it? Wanna give it a try?

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Red Rice Poppy Rolls

Another cold weekend.

Even though it is Saturday, Amiko is a kind of girl who can’t seem to enjoy the lazy rainy weekend morning. I knew it was raining around dawn, so I curled up in my super warm, super thick blanket and felt like it was the closest I had ever been to heaven. The moment was interrupted in a beautiful way by dozens of smoochies, which I found even more heavenly, from Amiko. I thought it must be around 7. How I was mistaken. It was still 6 o’clock and she woke me up saying that she wanted to go to the market to have some breakfast.

WHAT??

I could hear the rain pitter and pattering on my window sill at 6 am at Saturday morning and she asked us to go out? It took her around 30 minutes to drag me and her dad out of bed, then into the car, without taking a bath , though we faintly remembered to do a quick wash on the face and brushed our teeth.

So we had breakfast; some rice cakes with light curry. We bought insect stickers for her, lots of herbs for stocking up the kitchen, and last but never least, I had to always stop by at the baking ingredients shop to stock up on different kinds of flour to make bread. I came across different kinds of organic gluten free flour. I grabbed the fragrant red rice flour because I suddenly remembered having saved a dinner roll recipe made of red rice flour.

You can find the original recipe from mykitch3n here. I had to add more flour than stated in the original recipe because I decided to not add water and used all milk, afraid that the bun would turn out hard, and by doing so I stared at a pancake batter! I am not saying the original recipe is wrong, but I do know that substituting water with milk alone will never make a supposedly rather firm dough literally wet like a pancake batter. I thought it must be the red rice flour. So I modified the recipe because I determined to not ever let a bread recipe beat me.

Ingredients:

175 gr bread flour (the original recipe requires 100gr)

100 gr red rice flour

15 gr sugar

2 gr salt
1tbs poppy seeds

4 gr instant yeast

2 tbs oil

140 ml milk (the original recipe calls for 60 ml of milk and 80 ml of water)

Now let’s make it!

Mix the dry ingredients well. Combine the milk and oil then stir into the flour. 

Knead until the gluten develops. This bread takes longer kneading time because even with the help of bread flour, red rice flour is gluten free.

Proof until it doubles in size.

Divide into 8 then shape into a ball. Let them rise again for around 1 hour. Preheat the oven to 175C then bake for 11-12 minutes.

What to do for an hour? Make pesto of course!

I do not have an exact recipe for pesto. 

I usually just throw in a really big bunch of basil, 2 or 3 fat celery stalks for some freshness and extra vitamins, 2 cloves of garlic, a big chunk of cheese, pine nuts or sunflower seeds, glugs of extra virgin olive oil, and a pinch or two of salt to taste. My work is even handier now. If I usually have to toast the nuts or seeds, now I just scoop in my Organic sunbutter. How lovely!

 TADAAA!!

I have to say that this was the most filling bread I have ever eaten in my whole entire life. Just a bun and I felt full. Well, one and a half. I served this with the pesto and a bowl of creamy corn soup. I think it is a very nice combination. Plus it was starting to rain again while the rolls were still in the oven. So I think, all and all, it was a very humble and satisfying lunch.

Psssttttttt.....

When the rain stopped, I went out to  the porch to enjoy the nice after rain smell and a cup of hot green tea accompanied by the red rice roll, divided into two, and smothered with a dollop, ups..two--don’t tell anyone-- of very yummy yet so sinful German butter cream I kept secretly in the freezer from frosting lemon cupcakes last week.

Delectable!

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Chia Hotdog Buns

The invasion of 711 is overwhelming. It is convenient for almost everyone; from busy workers who need a quick meal, moms who want an express take out, and especially school and college kids who love to hang out but don’t want to pay much for cold drinks. 711 is a much loved joint. But what if your daughter is a big hot dog fan and at least once in every two days, be it before school because she wants hotdog for lunch at school or after school because she wants hotdog for dinner, she just has to stop buy at 711 for their hotdogs?

Once I asked her the golden question, “What is so good about 711 hotdogs?” She replied that somehow sinister question with a golden answer, “Because you never make hotdogs.”

Hmm.. little girl is challenging mom, eh?

A dear friend of mine who is always seems like she's running on Energizer batteries, Depe Zahrial, gave me a bunch of chia seeds. I have to tell you that I have never made anything with chia before. I know it’s a super food but It just never crossed my mind to incorporate the itty bitty seeds into my cooking. So after a night of googling, I conclude that chia seeds that are turned into jelly by soaking it in some water CAN replace butter in a batter. I don’t want to try to replace butter with chia in cookies yet, but I’m ready to play around with a trusted bun recipe. In this case, I use my BEST Burger Buns EVER! recipe, which is adapted from Peter Reinhart's book Bread Bakers Apprentice: Mastering The Art of Extraordinary Bread. Please feel free to use all bread flour if you prefer.

Ingredients:

270 gr bread flour

240 gr Kraftkorn/Balastra Whole Wheat Flour

1 teaspoons salt

3 tablespoons sugar

2 teaspoons instant yeast

1 large egg, slightly beaten, at room temperature

1/2 tbs chia seeds, soaked in ¼ cup warm water for 20 minutes

1 1/8 cups buttermilk, made from lowfat milk and apple cider vinegar, at room temperature

Methods:

-Mix together the flour, salt, yeast, sugar. 

-Mix the buttermilk, chia gel, egg then pour into the dry ingredients. Stir until combined into somehow rather loose dough.

-Oil your counter. Transfer the dough to the counter, and begin kneading, adding more flour, if necessary, to create a dough that is soft, supple, and tacky but not sticky. Depending on how strong you are, it should be around 8-10 minutes by hand

-Lightly oil a large bowl and transfer the dough to the bowl. Cover the bowl with plastic wrap.

- Ferment at room temperature for 1 to 2 hours, or until the dough doubles in size (the length of time will depend on the room temperature).

- Remove the fermented dough from the bowl and divide it to twelve 3-ounce pieces hotdog buns. 

-Make an oval shape, is it oval? Mine is just rather fat ovals

- Transfer the buns to the sheet pans. 

- Mist the tops of the dough with spray oil and loosely cover with plastic wrap or a towel. 

-Proof the dough at room temperature for 60 to 90 minutes, or until it nearly doubles in size.

- Preheat the oven to 175°C 

- Bake the hotdog buns for 15 minutes.

*Dancing the jig*

Wow!

That is all I can say. I don’t miss the presence of butter and I obviously had no need to do any egg wash and sesame sprinkling because hotdog buns are meant to be just plain ol bun with nothin’ on top. Once the buns have cooled, you can freeze them and have more anytime you want.

A hot dog is just a piece of wiener or any preferred sausage lying on a bed of bun, smothered with relishes. It just so happens that my daughter rarely eats rice and always eats bread. Any form of bread. I was thinking that if a piece of hotdog costs $2, plus I always buy another piece for her dad and while waiting for the bun to be reheated we would always buy a $1 coffee or some Korean  ice creams, then I could save like $60-$100 a month by making my own hotdogs. I will also have the advantage of relief by knowing what is inside the bread and sausage.

If you make the buns slightly square, you can have a seriously great sandwich bread ala subway. I'm already thinking of soy chicken, sauteed mushrooms, pulled beef with juice soaked by the crumbs of the buns, melted cheese... How the list goes on!

Next, I will try substituting chia for butter in my cookies.

Wish me LUCK!

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MaMiko's Vegan Guiltless Snacks

No more guilty feeling for snacking!

We all love to snack. Be it savory or sweet.

Every Idul Fitri, Christmas, or just about any time of the year we always provide our home with something to nibble when all the family members and friends get together. My goal is to make healthy snacks to make those happy moments merrier and not jeopardize the waist size J

MaMiko has three new vegan, melt in the mouth, snacks that are so delicious you won’t even realize they’re absolutely free from butter and eggs. If you are new to the word vegan; it is different with vegetarian. Vegan means no use of animal product. At all. Vegetarians still consume eggs or cow’s milk, but vegans don’t include any animal product so even egg is not used, cow’s milk is substituted with soy and almond milk, etc.

These snacks are created for people who love lean and healthy food even if they’re not vegan, who are on diets, and mostly.. for people who want to keep snacking without having to worry about how much fat and God-knows-what's-in-it may contain. It is great for all ages and safe for the elderly people who have high blood pressure because it contains very little amount of salt (1gr/400gr of dough).

There are three varieties:

-Vegan Mung Bean Almond

Slightly sweet just to compliment the sweetness of the mung bean.

-Vegan Red Bean Almond

Savory, no sugar added.

-Vegan Pea

Savory, no sugar added. You can choose between almond and cheese for kids.

All the balls are made from Balastra flour. The initial composition of Balastra flour is wheat flour (not white flour), brown and golden flaxseeds, pumpkin seeds, rye flakes, edible wheat bran, potato flakes, rye flour, coarse ground spelt, rolled oats, wheat gluten, and wheat germs.

Sounds healthy? Of Course!

These products are dairy free, egg free, shortening free, and margarine free. I mill the mung bean flour, red bean flour, and the pea flour myself, so it’s absolutely preservatives and additives free.

Each bite sized balls is highly nutritious and packed with your daily need of fiber and protein.

Price for every I box of 500gr:

Buy 1 @Rp75.000

Buy 2 @70000

Buy 3 @65000

Contact me at 081.219219139

BB Pin is solely by request.

Let's be ready for healthier and happier life 

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10 Minutes ChocoFu Mousse

Being an elementary student in Indonesia is not an easy task. The long hours at school are so tiresome for the little darlings. Amiko is pretty lucky that her school isn't a school that gives tons of homeworks to its students. In fact, there is no homework at all. But still, for a second grader, a 7 to 3 schedule does give her a serious mood swings every now and then. Complaining about Indonesian curriculum is like talking to Patrick Star minus his comical features we all love. Nothing gets through. Then again, if I got by, I'm sure Amiko will get by also.

To make her happy when she gets home, I always do what my mom did back when was a kid; make sure there is a special treat no matter how simple it is. It did make me excited when I got home. All the problems at school, from mean friends to a teacher we all disliked, seemed to evaporate to thin air over a scrumptious treat mom made me. Girls, good food, a heart to heart conversation aka gossip; a perfect mood booster, methinks.

Here is a recipe, well —it is not exactly a recipe since all you have to do is melt some chocolate and press the blender button— that will actually make you feel intensely happy. Intensely happy because it is so very chocolatey and intensely happy knowing that it is by no means will make you fat. Oh, intensely happy that you only need 3 ingredients and 10 minutes, even less, to whip it up. This recipe is inspired by Cherry Chocolate Mousse Pie by Fat Free Vegan Blog. You can follow the original recipe to make the pie, if you feel like having pie. But as much as I love pies, there are days that I simply don't wanna be bothered by meticulous cooking. 

Ingredients:

Makes 3 servings.

Mousse:

140 grams dark cooking chocolate, melted

180 grams natural silken tofu, no added egg, not flavored

1/2 tsp vanilla

*For mommies and daddies: 1 tbs brandy or rum... yum yum:)

Topping:

10 fresh strawberries, washed and hulled

1 tbs balsamic vinegar

1 1/2 tbs granulated sugar

Methods:

-Melt the chocolate on the double boiler

-Put the tofu and vanilla in the blender and blend until smooth

-Pour the melted chocolate (and the brandy or rum)

-Pour the mixture in serving glasses and refrigerate at least 4hours

-30minutes before serving, chopped the strawberries, mix with balsamic vinegar and sugar. Reserve in the refrigerator.

-Serve the mousse with the balsamic strawberries spooned on top.

What?

Tofu?

Are you kidding me?

No. I kid you not. If I can trick my husband into eating this, so can you. Hmm, that statement really does not represent the whole me as a woman. But seriously, this mousse is so rich and yes, there is a hint of soy in it. Do not think of fried tofu, sapo, or mapo tofu when you hear the word tofu. Yes, it uses the same silken tofu but it yields a completely different result. It's like  chocolate soy milk only 10 times richer and creamier, bordering on ice cream. 

It is THAT good.

The problem with people and recipes is that no matter how easy the recipe is, there will always be one ingredient, or many times more than one, that will hold them back from going to the shop to purchase it then to the kitchen to cook it. I have a feeling that some would be drawn back because of the balsamic vinegar. Worry not, you can substitute the balsamic strawberry topping with any fruits that you like and skip the balsamic vinegar entirely. Blueberries, raspberries, mango, and peach are some of the best paired fruits for this lovely dessert.

A bit of chocolate a day, keeps a family happy.

Enjoy the busy bee day!

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Light PB-Oreo Cheesecake

Today my little boo, Amiko Nashita Lumi, turned 7.

Boy, the hype of the birthday has been going on since September. She crossed each date on the calendar and her grin grew bigger and bigger even Cheshire would be ashamed of his. She was busy browsing for her birthday cake recipes even though I have lots of cookbooks at home, saying that by browsing, she could see people’s comments about the recipe. How she sounds like an old lady. Pages after pages, blog after blog, we came across a recipe called Chocolate Peanut Butter Torte by Browneyedbaker taken from the book Baking: From My Home To Yours by Dorie Greenspan.

To be frank, I am not a fan of any torte. Torte with its multi-layered sponges and oftenly too rich of a texture and filling is rather too heavy for me and even a cake monster like Amiko.  But reading the recipe and seeing there isn’t any layering required, the recipe looks more like a simple cheesecake recipe, providing I make a serious alteration here and there to the rich recipe. I am intrigued. Who can resist peanut butter and oreo combination? Nobody. Unless he or she is from planet uptight and no-fun.

This recipe calls for very minimum ingredients which yield maximum deliciousness. The original recipe calls for a 9 inch springform pan and mine is for a 7 inch pan. So, do not attempt to make it in a larger pan if you do not double the recipe.  I use my cool Kaiser spill-proof 7 inch springform pan to make cheesecake and other high fat cakes because any size larger than that would mean to much fat intake, which is bad because then I would have more unpaid debt of jogging to my unused running shoes.

So here is my less ‘sinful’ recipe:

Ingredients:

¼ cups finely chopped salted peanuts

½ tsp instant espresso powder (or finely ground instant coffee)

¼ tsp ground cinnamon

¼ tsp freshly grated nutmeg

¼ cup finely chopped semisweet chocolate

15 Oreo cookies, throw the filling except for 5 cookies, finely crushed.

2 tbs salted butter, melted and cooled

1 cup non-dairy whipping cream

3-4 tbs confectioners’ sugar, sifted

6 ounces cream cheese, at room temperature

½ cups salted peanut butter – crunchy or smooth

2 tablespoons milk

How To:

-Prepare a 7 inch springform pan.

-Put the Oreo crumbs and melted butter in a small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

-Bake the crust for 10 minutes in the 175C oven, then transfer it to a rack and let it cool completely before filling.

-Whip the cream until it holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

-In another bowl beat the cream cheese with the confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, chopped peanuts, chopped chocolate, coffee, cinnamon, nutmeg, and milk.

-Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

-To remove the pan: It’s easiest to warm the pan with a hairdryer and then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 20 seconds. Refrigerate until ready to serve.

How I love this cake!

I offered my husband to take a quarter of the already tiny cake to share with his friends in his office, there are only 4 people in his office, and he said a simple no way. He wanted to have them when he got back. I was thinking, “Yea, right. As if your daughter won’t finish them before you get home.”

The presence of the spice in the cake is actually what makes the cake so different with the ordinary cheese cake. The small amount of cream cheese mixed with the whipped cream also renders a mousse like sensation yet you can still taste the classic cream cheese flavor in it. So complex, yet it is so light and satisfying. I am thinking of making another batch but with homemade strawberry jam in place of the peanut butter so I could have a pink version or purple with blueberry jam. Oh, the possibilities!

Have fun making your cake and say no to overpriced who-knows-what-cheese-in-it store bought cheesecake!

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