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mypigcse - natalie sandifer - Jornadas de detectives y astronautas - Vertical Waves Project - Meon Valley Airgun Club

[in-sideunder]

The roasted Brussels sprouts, hearty kale, and sweet and sour balsamic dressing in this Roasted Brussels Sprouts and Kale Salad go so well together. This salad is tasty and good for you, and it goes well with any meal.

Ingredients: 1 lb Brussels sprouts, trimmed and halved. 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 2 tablespoons olive oil. Salt and pepper to taste. 1/2 cup dried cranberries. 1/4 cup chopped pecans. 1/4 cup crumbled feta cheese. For the dressing:. 3 tablespoons balsamic vinegar. 2 tablespoons olive oil. 1 tablespoon honey. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: Start by heating the oven to 400F 200C. Salt and pepper the Brussels sprouts and add 2 tablespoons of olive oil to a large bowl. Toss the sprouts to coat them. After putting the Brussels sprouts on a baking sheet, roast them in a hot oven for 20 to 25 minutes, or until they are soft and slightly caramelized. To make sure they cook evenly, flip them over halfway through. Set the dressing aside while the Brussels sprouts roast. Add 2 tablespoons of olive oil, honey, Dijon mustard, salt, and pepper to a small bowl. Use a whisk to mix the ingredients together. Put away. Put the torn kale leaves in a different large salad bowl. Get the Brussels sprouts out of the oven when they're done and let them cool for a while. Throw in the roasted Brussels sprouts, dried cranberries, chopped pecans, and feta cheese that has been broken up. Add the ready-made dressing to the salad and mix everything together until it's well covered. Roasted Brussels sprouts and kale salad can be eaten right away as a side dish or as a light meal. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes

betty petite

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For those who have dietary restrictions, these Chocolate Mint Candy Cane Donuts are the ideal holiday treat. They have a delicious chocolate and mint flavor combination, are vegan and gluten-free, and have a festive candy cane crunch on top. These doughnuts will definitely satisfy your sweet tooth, whether you're vegan, have gluten sensitivity, or are just searching for a delicious holiday dessert!

Ingredients: 1 cup gluten-free all-purpose flour. 1/3 cup cocoa powder. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup almond milk or any plant-based milk. 1/4 cup coconut oil melted. 1 flax egg 1 tbsp ground flaxseed + 2.5 tbsp water. 1 tsp vanilla extract. 1/2 tsp peppermint extract. 1/3 cup dairy-free chocolate chips. Crushed candy canes for topping. Vegan chocolate glaze optional, for dipping. Vegan white chocolate drizzle optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan with coconut oil. In a bowl, whisk together the gluten-free flour, cocoa powder, coconut sugar, baking powder, baking soda, and salt. In another bowl, mix the almond milk, melted coconut oil, flax egg, vanilla extract, and peppermint extract. Combine the wet and dry ingredients, stirring until well combined. Fold in the dairy-free chocolate chips. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. If desired, dip the cooled donuts into vegan chocolate glaze and sprinkle crushed candy canes on top. Optionally, drizzle with vegan white chocolate for added decoration. Let the glaze set, and your Chocolate Mint Candy Cane Donuts are ready to enjoy!

Prep Time: 15 minutes

Cook Time: 18 minutes

ESRC17

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These SunButter Cookie Dough Truffles are a delightful treat for any chocolate and SunButter lover. They're vegan, gluten-free, and perfect for satisfying your sweet cravings.

Ingredients: 1 cup SunButter. 1/2 cup coconut flour. 1/4 cup maple syrup. 1/2 tsp vanilla extract. 1/2 cup chocolate chips. 8 oz dark chocolate, for coating. 1 tbsp coconut oil.

Instructions: SunButter, coconut flour, maple syrup, and vanilla extract should all be combined in a mixing bowl to form a dough. After mixing the dough mixture, fold in the chocolate chips. Form tiny portions of the dough into truffle balls the size of a bite. Transfer them to a tray lined with parchment paper. To firm up the truffles, place the tray in the freezer for fifteen to twenty minutes. Melt the dark chocolate and coconut oil in 30-second bursts in a microwave-safe bowl, stirring until smooth. Make sure every frozen truffle is completely covered by dipping it into the melted chocolate mixture with a fork or toothpick. Let the dripping chocolate fall off. Reposition the coated truffles on the tray covered with parchment paper. Optional: Add a decorative drizzle of melted chocolate over the top. To harden the chocolate coating, put the tray back in the freezer for a further 15 to 20 minutes. After the truffles solidify, take them out of the freezer and place them in a refrigerator airtight container. Savor the Cookie Dough Truffles from SunButter!

Prep Time: 30 minutes

Cook Time: 0 minutes

shrewsbury steampunk spectacular

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This recipe for risotto in a slow cooker makes it easy because the cooker does all the work. Savory Parmesan goes well with soft chicken, earthy mushrooms, and nutty farro to make a dish that's perfect for busy weeknights.

Ingredients: 1 cup farro. 1 lb boneless, skinless chicken thighs, diced. 8 oz mushrooms, sliced. 4 cups chicken broth. 1 onion, diced. 3 cloves garlic, minced. 1/2 cup grated Parmesan cheese. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Put chicken broth, mushrooms, onion, garlic, farro, and chicken thighs in a slow cooker. Add pepper and salt. Put the lid on top and set the heat to low. Cook for four to five hours, or until the chicken is done and the farro is soft. Add Parmesan cheese and parsley and mix well. If you want, you can serve it hot with extra Parmesan and parsley on top.

Prep Time: 15 minutes

Cook Time: 240 minutes

falcon gora monte

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Enjoy the delicious flavors of this Honey Coconut Latte. Since honey is naturally sweet, it goes well with coconut milk, which gives your latte a tropical twist. Great for a cozy morning or a treat in the afternoon.

Ingredients: 1 shot of espresso or 1/2 cup of strong brewed coffee. 1 tablespoon of honey. 1/4 cup of coconut milk. 1/4 cup of frothed milk your choice of milk. A pinch of ground cinnamon optional. A few coconut flakes for garnish optional.

Instructions: Brew a shot of espresso or make strong coffee. In a small saucepan, warm the coconut milk over low heat. Be careful not to boil it, just heat it gently. Add the honey to the warm coconut milk and stir until it's fully dissolved. In a separate container, froth your choice of milk until it's nice and creamy. Pour the shot of espresso or brewed coffee into a serving mug. Slowly pour the honey coconut milk mixture over the espresso, stirring gently to combine. Top the latte with the frothed milk, pouring it in a slow, circular motion to create a nice foam on top. If desired, sprinkle a pinch of ground cinnamon over the foam for extra flavor and aroma. Optionally, garnish your latte with a few coconut flakes for a tropical touch. Serve hot and enjoy your Honey Coconut Latte!

Prep Time: 5 minutes

Cook Time: 5 minutes

Riiamarii

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This simple recipe will help you make tasty donuts at home in an air fryer. The outside of these donuts is crunchy and the inside is soft. They have a sweet cinnamon-sugar finish and a smooth glaze.

Ingredients: 1 can refrigerated biscuit dough. 1/4 cup melted butter. 1/2 cup granulated sugar. 1 teaspoon ground cinnamon. 1/4 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract.

Instructions: Preheat your air fryer to 350F 175C. Open the can of biscuit dough and separate the biscuits. Use a small round cookie cutter to cut a hole in the center of each biscuit, creating a donut shape. Brush both sides of the donuts with melted butter. In a small bowl, mix together granulated sugar and ground cinnamon. Coat each donut in the cinnamon-sugar mixture, making sure to cover both sides. Place the donuts in a single layer in the air fryer basket, making sure they do not touch each other. Air fry the donuts at 350F 175C for 4-5 minutes per side or until they are golden brown and cooked through. While the donuts are cooking, prepare the glaze by mixing powdered sugar, milk, and vanilla extract in a separate bowl until smooth. Once the donuts are done, remove them from the air fryer and let them cool slightly. Dip each donut into the glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set for a few minutes before serving. Enjoy your homemade air fryer donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

brandon warden

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A refreshing and flavorful pasta salad featuring garden-fresh vegetables and the aromatic flavors of Dorot Crushed Ginger and Dorot Chopped Basil. Perfect for a light and healthy meal!

Ingredients: 8 oz pasta. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1/2 cup bell pepper, diced. 1/4 cup red onion, finely chopped. 2 cloves garlic, minced. 1 tsp Dorot Crushed Ginger. 1 tsp Dorot Chopped Basil. 2 tbsp olive oil. Salt and pepper to taste. Grated Parmesan cheese for garnish.

Instructions: Follow the directions on the package to cook the pasta. Remove the water and set it aside. Put cucumber, bell pepper, red onion, and cherry tomatoes in a large bowl. Warm up the olive oil in a small pan over medium-low heat. Add the minced garlic and cook until it smells good. Dorot Crushed Ginger and Dorot Chopped Basil should be added to the garlic-oil mix. Pour the garlic and herb mix over the bowl of vegetables. Throw the cooked pasta into the bowl and mix everything together until it's well mixed. Add pepper and salt to taste. Add grated Parmesan cheese as a garnish. Dorot Crushed Ginger and Dorot Chopped Basil should be served right away with your Garden Veggies Pasta. Have fun!

Prep Time: 15 minutes

Cook Time: 10 minutes

Great Dane Puppies For Sale in Pennsylvania

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With the flavors of a classic lemon cream pie, this Easy Lemon Cream Pie Dip is a cool and creamy dessert dip. You can bring it to parties, potlucks, or just whenever you want a sweet and sour treat!

Ingredients: 1 8 oz package cream cheese, softened. 1 cup powdered sugar. 1 tablespoon lemon zest. 2 tablespoons fresh lemon juice. 1 cup heavy cream. 1 teaspoon vanilla extract. 1 pre-made graham cracker crust, broken into pieces for dipping.

Instructions: Cream cheese should be beaten in a big bowl until it's smooth. Beat in the powdered sugar, lemon zest, and lemon juice until everything is well mixed and smooth. Mix heavy cream and vanilla extract in a different bowl. Whip them together until stiff peaks form. Fold the whipped cream into the cream cheese mixture slowly until it's all mixed in. Put dip in the fridge for at least an hour before you serve it. Serve cold with pieces of broken graham cracker crust to dip in it.

Prep Time: 15 minutes

Cook Time: 0 minutes

once upon a wish

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These gluten-free fish cupcakes are a tasty and easy-to-make snack or appetizer. They are made with finely chopped white fish, gluten-free breadcrumbs, and a blend of flavorful spices. Perfect for anyone following a gluten-free diet!

Ingredients: 1 pound white fish fillets, such as cod or haddock. 1 cup gluten-free breadcrumbs. 1/4 cup gluten-free flour. 2 eggs. 1/4 cup mayonnaise. 1/4 cup chopped fresh parsley. 1/4 cup chopped green onions. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon paprika. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 2 tablespoons olive oil, for frying.

Instructions: Put the fish fillets in a food processor and cut them up into small pieces. Pulse the food until the fish is very small pieces. Put the chopped fish, gluten-free breadcrumbs, gluten-free flour, eggs, mayonnaise, parsley, green onions, salt, black pepper, paprika, garlic powder, and onion powder in a large bowl. Mix everything together well. Place the patties, which are about the size of cupcakes, on a baking sheet that has been lined with parchment paper. Warm up the olive oil in a big pan over medium-high heat. As soon as the fish cupcakes turn golden brown on both sides, remove them from the oil and let them drain. Take the fish cupcakes out of the pan and put them on a plate lined with paper towels to soak up any extra oil. Put it on the plate hot and top it with your favorite gluten-free tartar or dipping sauce. Have fun with your tasty gluten-free fish cupcakes!

Prep Time: 15 minutes

Cook Time: 10 minutes

Tech Terry Scholars

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A tasty and refreshing salad with shrimp marinated in tequila and lime juice served on top of quinoa, mixed greens, and colorful vegetables.

Ingredients: 1 cup quinoa, rinsed and cooked. 1 lb large shrimp, peeled and deveined. 3 tbsp tequila. 2 limes, juiced. 3 tbsp olive oil. 2 cloves garlic, minced. 1 tsp cumin powder. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/2 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. 2 cups mixed greens. Avocado slices for garnish.

Instructions: Marinate shrimp in a mixture of tequila, lime juice, olive oil, minced garlic, cumin powder, salt, and pepper for 30 minutes. Heat a skillet over medium-high heat and cook marinated shrimp until pink and opaque, about 2-3 minutes per side. In a large bowl, combine cooked quinoa, cherry tomatoes, red onion, and fresh cilantro. Add the cooked shrimp to the quinoa mixture and toss gently to combine. In a small bowl, whisk together the remaining marinade and drizzle it over the salad. Serve the salad over a bed of mixed greens and garnish with avocado slices. Enjoy your Tequila-Lime Shrimp and Quinoa Salad!

Prep Time: 30 minutes

Cook Time: 10 minutes

Weebly Beecost

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The smoked salmon, creamy creme fraiche, and perfectly cooked eggs on this Smoked Salmon Breakfast Pizza make it a real treat. It tastes great and is easy to make, making it a great choice for breakfast or brunch.

Ingredients: 1 pizza dough. 1/2 cup crme frache. 1/2 cup grated mozzarella cheese. 4 oz smoked salmon, thinly sliced. 2 large eggs. 1/4 red onion, thinly sliced. 1 tbsp capers. Fresh dill, for garnish. Salt and pepper, to taste.

Instructions: Set your oven to 475F 245C before you start cooking. On a floured surface, roll out the pizza dough to the thickness you want. Put the dough on a pizza stone or baking sheet. Spread the brie cheese evenly over the pizza dough, making sure to leave a little space around the edges. Add the grated mozzarella cheese on top of the French toast. Crack the eggs carefully onto the pizza and make sure they are spread out evenly. Put the slices of smoked salmon on top of the pizza. Place the capers and slices of red onion on top of the pizza. Add pepper and salt to taste. After the oven is hot, bake for 10 to 12 minutes, or until the crust is golden brown and the eggs are done the way you like them. Take it out of the oven, sprinkle it with fresh dill, and let it cool for a few minutes before cutting it. Serve your Smoked Salmon Breakfast Pizza and enjoy it!

Prep Time: 20 minutes

Cook Time: 10 minutes

lety alvarez

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Treat yourself to the delicious taste of rich chocolate brownies swirled with sour raspberry jam. You can make these Raspberry Swirl Brownies for any event, whether it's a special dessert for guests or a sweet treat for yourself.

Ingredients: 1/2 cup unsalted butter. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/3 cup unsweetened cocoa powder. 1/2 cup all-purpose flour. 1/4 teaspoon salt. 1/4 teaspoon baking powder. 1/3 cup raspberry jam.

Instructions: Preheat oven to 350F 175C. Grease and flour an 8-inch square baking pan. In a medium saucepan, melt the butter over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined. Mix in cocoa powder, flour, salt, and baking powder until smooth. Pour the batter into the prepared pan and spread evenly. Drop spoonfuls of raspberry jam onto the batter. Use a knife to swirl the jam into the batter to create a marbled effect. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Allow brownies to cool in the pan before cutting into squares.

Prep Time: 15 minutes

Cook Time: 25 minutes

Platinum Peacocks Robotics

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Fiadoni Abruzzesi are traditional Italian cheese-filled dumplings with a delicious blend of cheeses and herbs, enclosed in a crispy golden crust. These puffed cheese bites make for a perfect appetizer or snack, showcasing the flavors of Abruzzo.

Ingredients: 2 cups all-purpose flour. 1/2 cup grated Pecorino cheese. 1/2 cup grated Parmesan cheese. 1/2 cup ricotta cheese. 2 eggs. 1/4 cup olive oil. 1/4 cup water. Salt and pepper to taste. 1/4 cup chopped fresh parsley. 1/4 cup chopped scallions. 1/4 cup grated provolone cheese.

Instructions: All-purpose flour, Pecorino cheese, Parmesan cheese, and a pinch of salt and pepper should all be mixed together in a large bowl. Put the eggs, olive oil, water, and ricotta cheese in a different bowl and mix them together until they are well mixed. Add the wet mixture to the dry mixture slowly and knead the dough until it is smooth and stretchy. Put a damp cloth over the dough and let it sit for 30 minutes. Warm your oven up to 375F 190C and put parchment paper on a baking sheet. On a floured surface, roll the dough into a thin sheet. Cut circles out of the dough with a glass or a round cookie cutter. Chop the parsley, scallions, and provolone cheese and mix them together in a small bowl. Put a small amount of the cheese mix in the middle of each circle of dough. To make a half-moon shape, fold the dough in half and use a fork to seal the edges. Brush a little olive oil on top of the puffed cheese bites before putting them on the baking sheet that has been ready. Heat the oven and put the cookies in it. Bake for 20 to 25 minutes, or until they are golden brown and puffy. Take it out of the oven and let it cool down a bit before you serve it. These Fiadoni Abruzzesi Puffed Cheese Bites are a great snack or starter.

Prep Time: 45 minutes

Cook Time: 25 minutes

brian clay

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A delicious and nutritious Paleo twist on classic spaghetti, using zucchini noodles and a hearty Bolognese sauce made with ground beef and aromatic spices.

Ingredients: 2 large zucchinis, spiralized into noodles. 1 lb ground beef. 1 onion, diced. 2 cloves garlic, minced. 1 can 14 oz crushed tomatoes. 1 tbsp tomato paste. 1 tsp dried oregano. 1 tsp dried basil. Salt and pepper, to taste. Olive oil, for cooking.

Instructions: In a big skillet over medium heat, warm up the olive oil. Add the minced garlic and onion and saut until the ingredients are soft. Using a spoon, break up the ground beef as it cooks until it turns brown. Add the tomato paste, crushed tomatoes, basil, oregano, and salt and pepper to taste. Simmer for ten to fifteen minutes. Spiralize the zucchinis into noodles with a spiralizer while the sauce is simmering. Heat the olive oil in a different skillet over medium heat and saut the zucchini noodles for two to three minutes, or until they are just tender. Top the zucchini noodles with Paleo Bolognese sauce and serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

audra middleton

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This almond-crunch ice cream cake is a delightful combination of creamy vanilla ice cream, crunchy almonds, and chocolate syrup, all nestled on a buttery almond cookie crust. It's perfect for any occasion and sure to impress your guests with its rich flavors and satisfying texture.

Ingredients: 2 cups vanilla ice cream. 1 cup crushed almond cookies. 1/2 cup chopped almonds. 1/4 cup melted butter. 1/4 cup chocolate syrup.

Instructions: In a bowl, mix crushed almond cookies with melted butter. Press the mixture into the bottom of a springform pan to form the crust. Spread vanilla ice cream evenly over the crust. Sprinkle chopped almonds on top of the ice cream layer. Drizzle chocolate syrup over the almonds. Cover with plastic wrap and freeze for at least 4 hours or until firm. Before serving, remove from freezer, release from springform pan, and slice.

Prep Time: 20 minutes

Cook Time: 0 minutes

theodoregfx

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These SNICKERS® cupcakes are a perfect treat for your Game Day Glory Party. They combine the irresistible flavors of chocolate, peanut butter, and SNICKERS® bars in a delightful cupcake form. Your guests will love these sweet and indulgent treats!

Ingredients: 1 box of chocolate cake mix. 1 cup of whole milk. 1/2 cup of vegetable oil. 3 large eggs. 1 cup of chopped SNICKERS bars. 1/2 cup of creamy peanut butter. 1/4 cup of powdered sugar. 1/4 cup of unsalted butter. 1/4 cup of heavy cream. 1/2 cup of chocolate chips.

Instructions: Warm up the oven to 350F 175C and put cupcake liners in a muffin tin. Put the eggs, whole milk, vegetable oil, and chocolate cake mix in a large bowl. Mix until it's smooth. Add the chopped Snickers bars to the cake batter and mix them in. Use two thirds of the batter to fill up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Mix peanut butter, powdered sugar, and unsalted butter until smooth while the cupcakes are baking. There will be peanut butter frosting. After you add the heavy cream, mix the frosting some more until it is smooth and fluffy. Before frosting the cupcakes, let them cool all the way down. Spread a lot of peanut butter frosting on top of each cupcake. To melt the chocolate chips in a bowl that can go in the microwave, stir them every 30 seconds for about a minute. Pour the melted chocolate over the cupcakes that have been frosted. To make it look better and add more flavor, sprinkle some more chopped SNICKERS bars on top. Serve your tasty SNICKERS Cupcakes and enjoy them!

Prep Time: 20 minutes

Cook Time: 20 minutes

brian clay

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These vegan white chocolate blondies are very sweet and chewy, with just the right amount of chocolate. They are sure to make you happy if you like sweets!

Ingredients: 1 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1/2 cup vegan butter, melted. 1 cup brown sugar. 1/4 cup unsweetened applesauce. 1 teaspoon vanilla extract. 1/2 cup vegan white chocolate chips.

Instructions: Warm the oven up to 175F 350C. A 9x9-inch baking pan should be greased or lined with parchment paper. Mix the flour, baking powder, and salt in a small bowl with a whisk. Melt some vegan butter and mix it with brown sugar in a large bowl until the two are well mixed. Add the vanilla extract and applesauce and mix well. Slowly add the flour mixture to the wet ingredients and mix them together until they are just barely combined. The white chocolate chips should be carefully mixed in. Spread the batter out evenly in the pan that has been prepared. It's done when the top is golden brown and a toothpick stuck in the middle comes out clean. In 25 to 30 minutes. Let it cool down before you cut it into squares.

Prep Time: 15 minutes

Cook Time: 30 minutes

carmel drama club