What you will need:
4 Pieces of boneless Chicken Breast Pounded thin
8 Tablespoons of Sun dried tomato Olive Dip
1 bunch fresh basil (about 16 leaves)
2 cups uncooked spinach
8 sun dried tomatoes
Spread 2 tablespoons of Dip on each chicken breast. Top each Chicken breast with 4 leaves of basil and equally divide the spinach among the breasts. Top with 2 tomatoes. Roll from the narrowest point tightly. Tuck the sides in as best as possible. Place on a pan and cook in a preheated oven at 375 for 30-40 minutes or until internal temperature is 165.
Serve with cous cous and any remaining spinach cooked in garlic.
Thursday, April 30, 2009
Sundried Tomato Olive dip
What you will need:
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
5 cloves of Garlic
1 8 oz Block of Cream Cheese
1/2 cup of sun dried tomatoes (Not packed in oil)
1/2 Cup of Kalamata Olives drained
6 oz Feta Cheese
We like to have alot of Sun dried Tomatoes and Olives in foods we cook. Sun dried tomatoes are usually in the produce section and can come packed in oil, dry, or moist. I look for the tomatoes that still are moist. I do not recommend the ones that are dried out, but they can be rehydrated in the microwave with a tiny bit of water in about 15-30 seconds. The ones in Oil I like in and Antipasto but otherwise I do not like things that are soaked in oil.
In a food processor chop garlic. Add about 3/4 of the sun dried tomatoes. Slice the remaining tomatoes into thin strips. Leaving the processor on add 1/2 the feta then 1/2 the cream cheese. Allow to blend well. Add remaining cream cheese and feta. Add about 1/2 the olives. Slice the remaining olives. Transfer mixture to a bowl. Add remaining Olives and tomatoes and mix by hand. Serve with Pita Chips (of if you want another way to cook with it Check my Sundried tomatoe Stuffed Chicken).
Monday, December 8, 2008
Mocha truffles
Who says gold boxes of $15 truffles are the only way to go this holiday season?
What you will need:
8 oz Neufchatel or Cream Cheese
1 bag Milk chocolate chips (I use Ghirardelli)
1 bag Semisweet Chocolate chips
4 tablespoons instant coffee
sprinkles or nuts or Chocolate covered espresso beans to top
In a double boiler melt 8 Oz of Milk Chocolate (about 2/3rds of a bag). In a separate bowl whip cream cheese with instant coffee until it is fully dissolved and well whipped. Pour melted chocolate into cream cheese mixture and mix well. Refrigerate 30 minutes. Roll mixture into 1/2 inch balls
Melt remaining chocolate in double boiler. Coat each ball in chocolate, and top with Sprinkles or Chocolate covered espresso beans. Allow to set. Keep stored in refrigerator.
What you will need:
8 oz Neufchatel or Cream Cheese
1 bag Milk chocolate chips (I use Ghirardelli)
1 bag Semisweet Chocolate chips
4 tablespoons instant coffee
sprinkles or nuts or Chocolate covered espresso beans to top
In a double boiler melt 8 Oz of Milk Chocolate (about 2/3rds of a bag). In a separate bowl whip cream cheese with instant coffee until it is fully dissolved and well whipped. Pour melted chocolate into cream cheese mixture and mix well. Refrigerate 30 minutes. Roll mixture into 1/2 inch balls
Melt remaining chocolate in double boiler. Coat each ball in chocolate, and top with Sprinkles or Chocolate covered espresso beans. Allow to set. Keep stored in refrigerator.
Peppermint Chocolate bark
What you will need:
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
1 bag bittersweet chocolate chips (I like Ghirardelli for my chocolate)
1 bag White Chocolate
10 Candy Canes (Smashed into very small pieces)
Using a double boiler or a double boiling method melt bittersweet chocolate. Spread Chocolate into a thin layer on top of parchment paper. Allow to cool about 30 minutes in refrigerator. In a clean bowl melt white chocolate. Once fully melted mix in candy cane. Spread white chocolate mixture on top of bittersweet chocolate. Allow to cool fully. Break up into large pieces. Enjoy!
Special Holiday Recipes
I am going to share some of my new and old favorite Holiday recipes. Since my toddler is almost two he is starting to eat more general foods so I will probably add more favoites.
Monday, November 10, 2008
Challah Bread
My New Years resolution has been to learn to bake. My neighbor gave me this recipe for Challah Bread. While time consumptive it is very easy and fun. I have added her traditional braid instructions, but you can also make short lengths rolled and knot it up in a nice manor and make rolls. Both are delicious.
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
What you will need:
1 pkg - active dry yeast
2 eggs slightly beaten
1 ¼ C warm water
5 – 5 ½ C flour
1t salt
1 egg yolk beaten with 1T water
¼ C honey
¼ C oil
In a large bowl dissolve yeast in water. Let sit until yeast bubbles (about 15 min.)
Stir in salt, honey, oil and eggs.
Gradually beat in about 4 ½ C flour to make a stiff dough
Turn dough onto floured board and knead until smooth and satiny (15 – 20 min.) adding flour as needed to prevent sticking.
Turn dough in a lightly greased bowl, cover and let rise in a warm place 1 ½ - 2 hours
Punch dough down
Knead briefly on lightly floured board to release air.
Set aside about ¾ C of dough and cover it
Divide remaining dough into 4 equal parts.
Roll each to about 20” long
Braid on a greased baking sheet as follows:
Pick up strand on right; bring it over next strand, under the 3rd strand and over the 4th strand on right until braid is completed. Pinch ends together.
Roll the reserved dough into a 15” long strip and cut into 3 pieces
Braid the 3 pieces and lay on top of large braid
Let rise in a warm place until bread almost doubles about 1 - 1 ½ hours
Use soft brush and spread egg yolk and water mixture evenly over braids
Bake @ 350° for 27 – 30 minutes
Bread is done when you tap and it sounds hollow
Tuesday, November 4, 2008
Nana's Bananas
These banana snacks are truly one of my favorite childhood memories. My best friend as a very little girl had a Nana that she generously shared with me. When we were at Nana's house she would give us these Banana treats and now that my son is old enough to try them I was so excited when she shared the recipe with me.
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
What you will need
1 1/2 cups of Peanuts finely crushed.
1/4 cup honey
6 teaspoons peanut butter
2 bananas
It is easiest to do this over wax paper.
Cut Bananas into 3 short pieces slice each piece in half lengthwise. Between each half spread 1 teaspoon of peanut butter. Dip seam in peanuts. Spread honey around outside of banana and dip to cover in peanuts. Wrap in wax paper. Freeze. Serve frozen!
Wednesday, October 1, 2008
Ravioli with Chicken and Winter Squash
What you will need:
2 Chicken breasts
1 brick frozen Winter Squash
1 package Cheese Ravioli (cooked)
1/2 cup Cream, Milk or half and half
chopped walnuts (optional)
Parmesean Cheese
salt pepper Olive Oil
Season chicken with salt and pepper. Heat pan with Olive oil and sear chicken on each side about 5 minutes until throughly cooked.
In a sauce pan cook squash until warm. Add milk. Stir until well blended. Add salt and pepper.
Slice Chicken thin and place over cooked ravioli top with Squash Puree. Add walnuts and serve with Parmesean cheese.
2 Chicken breasts
1 brick frozen Winter Squash
1 package Cheese Ravioli (cooked)
1/2 cup Cream, Milk or half and half
chopped walnuts (optional)
Parmesean Cheese
salt pepper Olive Oil
Season chicken with salt and pepper. Heat pan with Olive oil and sear chicken on each side about 5 minutes until throughly cooked.
In a sauce pan cook squash until warm. Add milk. Stir until well blended. Add salt and pepper.
Slice Chicken thin and place over cooked ravioli top with Squash Puree. Add walnuts and serve with Parmesean cheese.
Monday, September 8, 2008
Scalloped Potatoes
What you will need:
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Prepared Bechamel
5 medium potatoes sliced very thin (I use the slicer on my grater)
2 onions sliced thin
1 cup sharp cheddar
3 tablespoons dijon mustard
salt and pepper
Mix dijon mustard into bechamel. In ovenware layer potatoes then onions then potatoes then onions then potatoes. Top with Cheddar. Pour Bechemel over and top with a little salt and pepper. Bake in oven at 375 until top is bubbly and brown (about 30 to 45 minutes). Serves about 8-12.
If your layers are too tight you may want to toss the potatoes in the bechamel a little to allow the sauce to evenly distribute.
If you want to prepare in advance cook through with out the Cheddar on top until potatoes are soft. Top before reheating with Cheese and allow to brown reaheat until bubbly (About 30 minutes).
Bechamel Sauce
I wanted to add this recipe because I make alot of things and use this delicious lower fat creamy sauce. It is really easy. This recipe makes enough bechamel for a small lasagna, or a serving of 10-12 for scalloped potatoes, or a full 1 lb box od pastas worth of mac and cheese.
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
What you need:
3 cups skim milk (divided 2 cups and 1 cup)
3 tablespoons butter
3 tablespoons flour
salt and pepper
To make:melt butter in a pot on medium heat. One melted add flour and mix. stir until it forms a smooth paste that is off white in color. Using a whish add 2 cups of milk 1/4 cup at a time. Whisk well. Continue to stir often until thick and creamy. Continue to add third cup. If it gets too thick while using it add additional milk.
I flavor with Dijon mustard if I am making scalloped potatoes, or Nutmeg for greek dishes, or hot sauce for Mac and cheese...
Freddie's First Recipe
Freddie is slowly learning the kitchen. This week he helped prepare Vegetable Soup. But today he impressed me with his Skills (well it may be simple and an accident but it made a messy snack less so.
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Freddie's Cheerios Boat
What you will need:
1 banana halved both thenthwise and widthwise
1 tablespoon peanut butter
hand full of cheerios
Spread peanut butter on top of banana and dip in Cheerios.
Now I know it is easy but it IS his first recipe and he did not get peanut butter all over the place (while eating it) not bad for a 21 month old!
Sunday, July 20, 2008
Summer Squash Purses
What you will need:
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Puff Pastry cut into 9 Squares
1 Zucchini
1 yellow Squash
2 Carrots
9 slices of American Cheese
1 cup Shredded Cheddar Cheese
Dijon mustard
Butter (1 teaspoon)
Olive Oil (1 Teaspoon)
This recipe will make 9 pieces. They can be made smaller (cut each square of pastry and cheese into 4 squares before filling) if you are looking for a kid Friendly/adult friendly appetizer.
Using a box grater (The one that has larger circles) grate squash and Zucchini on an angle (this will make long pieces). Peel Carrot and gate the same way. Over medium heat warm butter and Olive oil. Add veggies until they are become medium soft (About 5 - 7 minutes).
On top of each square brush with Dijon mustard. Top each slice with Cheese and another light brush of Dijon mustard. Evenly distribute Veggies on top of each square. Sprinkle a little Cheddar on each. Pull the four corners of each square together to make a purse. Spay a pan with Non stick cooking spray and place each purse on top. Bake in a preheated oven at 400 degrees for 10 minutes or until brown. If you want a nice shine, brush each with an egg that has been whisked.
Tuesday, July 15, 2008
Just checking in...
Well its been awhile since I have started this blog, and I have really never posted anything but a recipe. I have started tracking my hits with a sitemeter and have found there are a couple forums that are enjoying my blog and a few people that have linked my blog to theirs and I want to say thank you! I am surprised that people actually find this useful and encourage you to contact me if there is something that you are looking for that I have not added. So thank you again! I am really happy that his is a resource for you all! -- Dana
Saturday, June 28, 2008
Stuffed French Toast
What you will need:
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
8 slices of bread
2 eggs whisked with a fork
1/4 cup Cream cheese softened
2 tablespoons Fruit Puree or 1/4 cup fresh berries of your choice
butter or cooking spray
Take cream cheese and fruit (or puree), and mix well. Evenly distribute cream cheese mixture on four slices of bread. Top each slice with another slice. Dip each "sandwich" into eggs and make sure both sides are saturated with egg.
Place each in heated pan coated with butter or cooking spray. Cook over medium heat until each side is browned.
Serve topped with maple syrup or lightly dusted with powdered sugar. (Allow to cool for the little ones).
Pesto Pasta with Tomatoes
What you will need:
1 jar prepared pesto
1 lb Pasta
2 cans diced tomatoes drained
Prepare pasta per directions. While warm add Pesto. Mix well and add tomatoes. This is a great cold pasta salad. Serves 6-8
1 jar prepared pesto
1 lb Pasta
2 cans diced tomatoes drained
Prepare pasta per directions. While warm add Pesto. Mix well and add tomatoes. This is a great cold pasta salad. Serves 6-8
Spinach Artichoke Chicken (Slow cooker)
What you will need:
3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)
In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.
I served this over pesto Pasta with tomatoes.
3 pounds boneless, skinless chicken breasts
2 cans artichoke hearts, drained
1 teaspoon Olive oil
1 tablespoon basil
8 cloves garlic, peeled and coarsely chopped
½ cup white wine (or chicken broth)
1 bag spinach
Pepper (to taste)
In Slow Cooker place chicken on the bottom of the stoneware. Top with artichokes, Garlic and basil. Pour in wine. Drizzle olive oil on top. Cook for 4 hours on High or 6-8 on low. Before serving top slow cooker with spinach and allow to cook for about 5 minute until spinach is wilted.
Season with salt and pepper as needed.
I served this over pesto Pasta with tomatoes.
Vegetable Pasta
What you will need:
1 cup cooked pasta
1 tablespoon butter
1/2 cooked chicken breast diced
1/4 cup Parmesan cheese (Grated)
1/2 cup frozen Peas (cooked)
1/2 cup diced carrots steamed until soft
1/2 cup broccoli crowns steamed and cut up in small pieces
Melt butter over cooked pasta and mix in vegetables and chicken. Mix in most of the cheese and top with remaining cheese. This will feed two children. If you do not like steaming veggies you can used canned veggies and substitute corn or Lima beans for broccoli, however canned veggies do have a high salt content.
1 cup cooked pasta
1 tablespoon butter
1/2 cooked chicken breast diced
1/4 cup Parmesan cheese (Grated)
1/2 cup frozen Peas (cooked)
1/2 cup diced carrots steamed until soft
1/2 cup broccoli crowns steamed and cut up in small pieces
Melt butter over cooked pasta and mix in vegetables and chicken. Mix in most of the cheese and top with remaining cheese. This will feed two children. If you do not like steaming veggies you can used canned veggies and substitute corn or Lima beans for broccoli, however canned veggies do have a high salt content.
Saturday, June 14, 2008
Guacamole Nachos
What you will need:
3 Avacados
1 pinch Cumin
1 pinch groud corriander
1 pinch salt
1 pinch pepper
1 garlic clove minced
1/2 bag tortilla Chips
2 cups shredded cheese
(Serves 4)
Start by skinning and pitting avacados and crushing flesh with a fork. Add Cumin, Corriander, salt, pepper and garlic. Continue to crush until avocados are a creamy consistancy. Turn over to broil on high. In a pan layer tortilla chips. spread guac across chipps evenly and top with shreadder cheese. Place in broiler and watch for cheese to be melted (about 5 minutes or less).
3 Avacados
1 pinch Cumin
1 pinch groud corriander
1 pinch salt
1 pinch pepper
1 garlic clove minced
1/2 bag tortilla Chips
2 cups shredded cheese
(Serves 4)
Start by skinning and pitting avacados and crushing flesh with a fork. Add Cumin, Corriander, salt, pepper and garlic. Continue to crush until avocados are a creamy consistancy. Turn over to broil on high. In a pan layer tortilla chips. spread guac across chipps evenly and top with shreadder cheese. Place in broiler and watch for cheese to be melted (about 5 minutes or less).
Toddlerillada
What you will need:
1 Tortilla (Fajita sized)
1/4 cup cooked Diced or Shredded chicken
1/4 cup Cheese
1/4 cup Broccoli (Diced and cooked)
1 tablespoon Guacamole
1 tablespoon mild salsa
Preheat oven to 350. Spread guacamole on tortilla. Layer broccoli and Chicken and top with Cheese. Roll up and secure closed with a toothpick. Put in oven for about 20 minutes. Allow to cool and slice for little fingers. Drizzle salsa on top and serve.
1 Tortilla (Fajita sized)
1/4 cup cooked Diced or Shredded chicken
1/4 cup Cheese
1/4 cup Broccoli (Diced and cooked)
1 tablespoon Guacamole
1 tablespoon mild salsa
Preheat oven to 350. Spread guacamole on tortilla. Layer broccoli and Chicken and top with Cheese. Roll up and secure closed with a toothpick. Put in oven for about 20 minutes. Allow to cool and slice for little fingers. Drizzle salsa on top and serve.
Friday, May 30, 2008
Chicken and Sweet Potato melt
What you will need:
2 slices of bread (Freddie likes the very thin by peppridge farms)
Sweet potato (baked about 3 tablespoons)
1/2 of a chicken breast (Diced into very small pieces)
2 slices American Cheese
1 teaspoon of butter divded in half
Spread each slice of bread with sweet potato. Add chicken to each slice of bread. Top with Cheese and make a sandwich. Melt half butter in pan on medium high heat. Place in sandwich and allow to cook about 2-3 Minutes checking to make sure it does not burn. Flip and cook on other side until Brown and cheese is melty. Allow to cool about 2-3 minutes so not to burn your little one!
2 slices of bread (Freddie likes the very thin by peppridge farms)
Sweet potato (baked about 3 tablespoons)
1/2 of a chicken breast (Diced into very small pieces)
2 slices American Cheese
1 teaspoon of butter divded in half
Spread each slice of bread with sweet potato. Add chicken to each slice of bread. Top with Cheese and make a sandwich. Melt half butter in pan on medium high heat. Place in sandwich and allow to cook about 2-3 Minutes checking to make sure it does not burn. Flip and cook on other side until Brown and cheese is melty. Allow to cool about 2-3 minutes so not to burn your little one!
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