Snickerdoodle Cookies


Sweet, cinnamon-coated snickerdoodles are hands-down my favorite holiday cookie.  There is nothing fancy about these rich little cookies.  Just simple, buttery goodness.

You probably already have an identical snickerdoodle recipe in your recipe box. But when was the last time you used it?  In our house, it had been a while.  For years, I had overlooked my beloved snickerdoodles in favor of more trendy holiday cookies. But trendy doesn’t necessarily trump delicious. So, I just wanted to remind you about the humble snickerdoodle.

christmas cookieThe best thing about snickerdoodles is the warm cookie smell.  Something about the combination of cinnamon and butter is both homey and festive.  I don’t actually remember my grandmother ever baking snickerdoodles. She was always way more into brownies than cookies. Even so, the snickerdoodle aroma takes me back to her cozy kitchen anyway.

I also love that snickerdoodles keep very well.  Plop them in a parchment-lined cookie tin, and they will be soft and chewy for at least a week, maybe longer. I don’t really know how much longer – we always eat them all within a week. If you want to ensure that they last for a few weeks, or even a few months, you can freeze the baked cookies, and simply leave them on the kitchen counter to thaw when you want to enjoy them.

Happy Holidays!

christmas cookie

Snickerdoodle Cookies

makes about 5 dozen cookies

11/2 cups sugar, plus 1/4 cup for topping

1 cup unsalted butter, softened

2 eggs

3 cups flour

2 teaspoon cream of tartar

1 teaspoon baking soda

11/2 teaspoons vanilla extract

1/4 teaspoon nutmeg

pinch of salt

1 tablespoon cinnamon

Preheat the oven to 400 degrees. Beat  together the butter and 1 1/2 cups of sugar until fluffy.  Add the eggs and beat to combine.  Add the flour, cream of tartar, baking soda, vanilla, nutmeg and salt.  Beat well until all ingredients are well mixed.  In a small bowl, combine the remaining sugar and the cinnamon.

Shape the dough into 1-inch balls and roll the balls in the cinnamon sugar mixture. Place the dough balls 2 inches apart on ungreased cookie sheets (place the remaining dough in the fridge in between baking batches of cookies, as this will make it easier to roll the next batch into balls). Bake for 8-10 minutes, until the edges just begin to brown.  Avoid over-baking.  Allow to cool slightly on the cookie sheet before removing to a wire rack to cook fully.

Published in: on December 16, 2012 at 4:24 pm  Comments (5)  
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Sweet Zucchini Crumble

sweet zucchini raisin crumble

Jeff whines to anyone willing to listen about my habit of sneaking veggies into every dish.  He’s right – I do shove spinach into lasagna, cabbage into potstickers, cauliflower into mac and cheese, sprouts into sandwiches and peppers into quesadillas. Jeff, on the other hand, could go for weeks without consuming so much as a carrot stick.

Over the years he has become amazingly adept at ferreting out even the smallest dice of hidden vegetable. Dinner in our house goes something like this:

Jeff: “There’s fennel in this sauce, I can tell.”

Katie: “Yep.”

Jeff: “I’m not a big fan of fennel”

Katie: “Too bad.”

And on some nights dinner is more like this:

Jeff: “The kale gives this pesto a weird texture”

Katie: “There’s no kale, it’s just basil and oil and nuts and cheese”

Jeff: “Liar”

Katie: “OK, fine, basil and oil and nuts and cheese AND kale.  You win.”

Jeff: “I always win”

So I’ve basically given up on pulling the wool over his eyes.  He has super-human veggie-radar.  But if the veggie-avoiders in your life have a less developed system of vegetable detection, this zucchini crumble is an amazing way to sneak some green into their tummies. While it would never fool Jeff, this sweet zucchini crumble would probably pass for apple crumble with most zucchini haters.

squash crisp Zucchini is amazingly versatile.  From ratatouille to chocolate zucchini bread it works in almost everything.  But until my mother-in-law suggested last weekend that zucchini could take the place of apples in a classic crumble, the idea had never, ever occurred to me. She swore up and down that it would be delicious, but I couldn’t quite imagine it. So, of course, I immediately ran out and bought some zucchini.  Despite my mother-in-law’s proclamation of zucchini crumble wonderfullness, I was fully expecting disaster.

But you know what?  It’s completely freaking delicious!  Who knew? Well, my mother-in-law knew.

It isn’t quite like apple crumble, but it’s close.  In fact, I might even like it better.  The texture of the zucchini here is surprisingly lovely – soft enough to seem decadent but firm enough to stand up to the hearty oat crumble topping. The raisins add an extra burst of sweetness, but if you are feeling experimental, I think dried cranberries might add a nice tart punch. This crumble makes a great dessert served with a big scoop of vanilla ice cream.  But I actually have been eating it for breakfast with a dollop of Greek yogurt.  And I don’t even feel guilty about having dessert for breakfast.  After all, I’m getting my veggies!

sweet zucchini crisp

Sweet Zucchini Crumble

Serves 4

3 cups chopped zucchini

1/4 cup raisins

3 tablespoons granulated sugar

1 teaspoon cinnamon, divided

1/4 teaspoon nutmeg

1/2 cup rolled oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1/4 teaspoon salt

1/4 cup cold unsalted butter cut in bits

Preheat the oven to 375 degrees.  Grease four individual ramekins.  In a large bowl, toss the zucchini with the raisins, sugar, half of the cinnamon, and the nutmeg. Divide the zucchini mixture among the ramekins. Stir together the oats, flour, brown sugar, salt, and remaining cinnamon.  Add the butter and, using your fingers, rub the butter into the oat mixture until it is mostly incorporated.  The mixture won’t be uniform, and that’s fine. Top the zucchini in each of the four ramekins with a quarter of the oat mixture.  Place the ramekins on a baking sheet and cook for 30-35 minutes, until the top is golden and the zucchini is soft.  Serve warm with ice cream, whipped cream, or yogurt.

Published in: on August 29, 2012 at 6:19 pm  Comments (9)  
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Aunt Beth’s Chocolate Farfel Cookies

Let me say right of that bat that these are not cookies.  They aren’t really even close to cookies. So why do we call them cookies?  I have no idea.  Maybe it’s because they kind of, sort of look like cookies (if you squint)? Or maybe because we don’t know what else to call them? Or maybe it’s simply because we always have?

But just because these aren’t actually cookies doesn’t mean they aren’t actually wonderful.  They are really more of a chocolate confection than a cookie, but who cares?  They are yummy. And easy.  These days, I’m into easy. Aren’t we all?  My Aunt Beth is a serious cook, a woman with more delightful signature dishes than I could count, so why have I chosen to share with you only her simplest, quickest, no-cook recipe? Because I like them.I really, really like them.  I eat-them-for-breakfast, snatch-them-out-of-Jeff’s-hand like them.

These make  a great Passover treat, of course.  But you don’t really have to save them for Passover.  In fact, I made these “cookies” today not for Passover Seder, but to bring to Jeff’s grandmother’s house for Easter!

And you can feel free to just break matzo into tiny pieces instead of buying matzo farfel, if you prefer.  You can also get creative with the nuts and fruits.  I like the walnuts, but almonds work too, and pistachios are awesome.  Just be sure to toast whatever nuts you use, for maximum nutty flavor.  As for dried fruit, cranberries are great (especially with the pistachios) and so are cherries. Really, any combination will work.  And I’ve even been considering trying a white chocolate version, just for fun. 

passover recipe dessert candy

Aunt Beth’s Chocolate Farfel Cookies

Makes about two dozen

12 oz semi-sweet chocolate chips

1 cup golden raisins

1 cup chopped toasted walnuts

2 1/4 cups matzo farfel

pinch of salt

Slowly melt the chocolate over a double boiler or in 20-second bursts in the microwave, stirring often. In a large bowl, stir together the melted chocolate and remaining ingredients until everything is well coated with chocolate.  Line two baking sheets or trays with wax paper.  Using a tablespoon, drop dollops of the chocolate mixture onto the wax paper.  This is a messy process, so be prepared to use your fingers (and to lick off the chocolate later)! transfer the trays to the fridge and chill for at least an hour, until the chocolate hardens.  Remove from the fridge a few minutes before serving.  These “cookies” keep for a week stored in an airtight container in the fridge.

Published in: on April 6, 2012 at 8:40 pm  Comments (9)  
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Easy Dark Chocolate Fudge

Why do people say “easy as pie”?  Anyone who has ever made a pie knows that this is a truly silly statement.  Pie crust is finicky. That doesn’t mean I don’t enjoy the challenge – I like making pie.  But I wouldn’t call it “easy”.  That’s kind of like saying “easy as yoga”.  There is nothing easy about crow pose.

What people should say is “easy as fudge”.

I always assumed that making fudge had to be a scary, messy process involving candy thermometers and cooling tables. No one told me that four simple ingredients, and about five minutes of effort, could yield delightfully smooth, rich fudge.  No one, that is, until my mother-in-law.  She makes mountains of this stuff every year at the holidays (I think that Jeff annually consumes at least three or four pounds of fudge between Christmas and New Years).  It makes a wonderful holiday gift for anyone from your hairdresser to your great-aunt. 

candy dish fudgeSo even though the holidays are long gone, when I was wracking my brain for a homemade housewarming treat to cart down to Texas with me, fudge seemed like the perfect choice.  Packed in a little tin, it travels amazingly well.  And my chocoholic friend Katie will adore the deep, rich flavor of this intense, dark chocolate fudge.  Yes, her name is Katie too.  And we both love chocolate.  We’re a match made in heaven.

So, Katie, if you’re reading this, I guess I spoiled the chocolatey surprise.  You’re getting a tin of fudge when you pick me up at the airport tomorrow.  I promise you’ll enjoy it even more after a whole night of chocolate anticipation.

Now, you probably already knew all about the wonders of quick and easy fudge.  But if, like me, you have been in the dark all these years, let me just point out that this is really a base recipe.  You can add nuts, dried fruit, or even chopped up candy (think peppermint patties, milky way bars, etc) at the last minute before spreading in the pan.  I quite like this plain old dark chocolate version, though.  I’ve always liked basic chocolate fudge best.  When I was 13 years old my friend Laura and I took the ferry over to Block Island for the day – all by ourselves.  And because we had no parents to watch our every move, we bought and ate two pounds of chocolate fudge; one for breakfast and one for dinner.  You might think after that day I would detest chocolate fudge, but you’d be wrong.

Kim’s Easy Chocolate Fudge

1 pound good quality dark chocolate, chopped

1 (14 oz) can sweetened condensed milk

a pinch of salt

1 teaspoon vanilla extract

Line an 8×8 inch baking pan with foil.  Generously grease the foil and set the pan aside. In a sauce pan over low heat, melt the chocolate, stirring constantly to avoid burning the chocolate (you can do this over a double boiler if you want, but it’s not necessary, as long as you are very careful).  As soon as the chocolate melts completely, add the condensed milk and the saltand continue stirring quickly to combine.  Cook, stirring, about 1 minute more. Remove from the heat, and stir in the vanilla.  Spread the fudge mixture into the prepared pan.  Take your time smoothing the top of the fudge.  Refrigerate until fully set, at least a few hours, but longer is better. Remove the fudge from the pan, peeling away the foil.  Cut into pieces (any size you like) and serve. Keeps refrigerated in an airtight container for up to two weeks.

Published in: on March 1, 2012 at 5:36 pm  Comments (20)  
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Maple Cheesecake


Most people would probably disagree, but I think the best part of cheesecake is the crust.  I love that graham cracker crumbly deliciousness. The cheesecake part of cheesecake is growing on me, but for many years I considered it an over-rated dessert.  Somewhat plain, not quite worth the calories. And frankly, plain old New York cheesecake still doesn’t do much for me.

But smooth, sweet silky maple cheesecake is a whole different story. 

Maple syrup screams holiday season to me, and it makes everything feel more festive.  We devoured this whole cake at Thanksgiving (which means I still have a ton of leftover pumpkin pie – anyone have any fun ideas for what to do with half a leftover pie?) and I plan to make it again for Christmas.  With a subtle maple syrup flavor in the cake, and a more intense punch of maple syrup in the crust, this cake blew away the rest of our dessert spread. It’s smoother than a traditional New York cheesecake, a truly decadent texture. And you know what?  You don’t really have to wait for a holiday to make this cheesecake.  There is nothing wrong with cheesecake on a Tuesday.

Maple Cheesecake

Serves 10-12

1/2 cup toasted walnuts

3  cups graham cracker crumbs

1 stick (1/2 cup) melted butter

1 1/2 cups maple syrup, divided

24 ounces cream cheese, room temperature

1 cup sour cream

4 eggs

1 tablespoon vanilla extract

Candied Cranberries for garnish (optional)

Preheat the oven to 350 degrees.  In a food processor, grind the nuts until well chopped, but not a paste. In a medium bowl, mix together the graham cracker crumbs, nuts, melted butter, and half a cup of maple syrup.  Press the mixture evenly into a 10-inch springform pan and wrap the bottom of the pan with two layers of foil to prevent leaks.

Beat the cream cheese until fluffy.  Add the sour cream and beat until incorporated. Add the eggs one at a time and then the vanilla and beat well, scraping down the edges of the bowl. Fold in the remaining cup of maple syrup. Carefully pour the cream cheese mixture into the crust. Bake for 60-70 minutes until golden on top.  The cake will not be set, but will set as it cools.  Chill the cake overnight before unmolding and serving.  Top with a handful of candied cranberries, if desired.

Published in: on November 27, 2011 at 8:11 pm  Comments (17)  
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Cranberry Chocolate Chip Frozen Yogurt

I believe in dessert.

I believe in dessert every day.  Which is probably why I do not believe in bikinis! 

But in all seriousness, a tiny taste of sweetness, a little bite of pleasure each and every day is my definition of good living.  As I mentioned last week, the folks at Fage (makers of wonderfully creamy Greek yogurt) have asked a handful of bloggers to weigh in on the concept of good living, and to my mind, what it really boils down to is one simple word: dessert.

Dessert is about indulgence, about treating yourself well, about a moment of pure pleasure.  It doesn’t have to be extravagant – a square of dark chocolate, a bowl of sweet berries – but it does have to be savored.  Without guilt.  Gobbling up a cupcake and spending the whole night worried about the calories is not part of living the good life. All bikini jokes aside, I think good living is about finding a balance that includes dessert. 

When I was in high school, I spent a summer in France, living with a family in Lyon.  My French ‘Mom’ made all my meals. My lovely picnic lunch always included a tiny sweet treat.  And our fresh and flavorful multi-course dinners always ended with an indulgent bite of something lovely.  The pleasure of dessert defined that summer.  And yet, I lost 10 pounds.  Go figure.  

Fifteen years later, I still haven’t figured out how to eat like a French woman.  But lightened up treats help me to keep balance and live the good life.  Frozen yogurt is, of course, a constant favorite. Lately I have been obsessing over creamy, tart versions, and am loving making my own. This cranberry chocolate chip frozen yogurt is extra tart thanks to the seasonal fruit, and lusciously creamy when made with Fage Total.

This frozen yogurt would be a wonderful addition to a Thanksgiving spread.  But personally, I like to savor a scoop while sitting on my sunny porch all on my own. The sweet, tart flavor of the yogurt plays off the rich bits of chocolate.  And the color is beyond pretty!  But the best part of this recipe is how quick and easy it is to make.

Cranberry Chocolate Chip Frozen yogurt

Serves 4-6

12 oz fresh cranberries, rinsed

2/3 cup sugar

3 tablespoons maple syrup

2 tablespoons strawberry jam

18 ounces Fage 2% plain Greek Yogurt

1/2 cup semi-sweet chocolate chips

In a saucepan, cook the cranberries and sugar over medium low heat, stirring often, about 10 minutes, until the berries all burst.  Press the cranberry mixture through a strainer (this will take some effort as it will be thick and jammy, just be patient and press with the back of a wooden spoon).  Discard the solids in the strainer and cover and refrigerate the strained sauce. Once chilled, stir together the cranberry mixture, maple syrup, jam, and yogurt until well combined.  Add the mixture to your ice cream maker and freeze according to manufacturers directions, adding the the chocolate chips towards the end of the process.  This yogurt is at its best and most creamy when eaten right away, but can be stored in a sealed container in the freezer for a few days if need be. 

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:

Published in: on November 13, 2011 at 8:07 pm  Comments (5)  
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For Mom: Oreo Brownies

My mom is not a baker.  She makes a mean curry and a fabulous chicken noodle casserole, but baking is not her cup of tea. 

That’s the amazing thing about moms, though, they do all sorts of stuff they hate, just because they love you.  Did she enjoy watching the endless hours of soccer games in which I rarely left the bench?  Not likely.  Did she complain during the year I got really into Kurt Cobain and blared Nirvana at all hours of the day? Nope. 

So when my brother and I were in college, and she sent care packages full of homemade brownies and spiced raisin bread, I shouldn’t have been surprised.  When I first moved to St. Louis, the care packages came from my grandmother.  But as baking got harder for her, Mom took over, believing that dorm-dwelling students can’t subsist without home-baked treats. My brownies would arrive, mangled and smashed, and my roommates and I would dive into them, devouring the batch in minutes.

With my college days long gone, I can’t remember the last time I received baked goods in the mail.  Squished, crushed, or crumbled, it doesn’t matter.  There is something so heartwarming about a shoebox full of homemade goodness. And if, like me, you haven’t seen a brownie-filled care package on your doorstep in a  few years, just imagine how many years it’s been for your mom!

So make your mom a batch of these decadent, old-school brownies.  And pretend that you’re back in college, in the days when you could eat pizza at midnight and drink beer all weekend without gaining an ounce! If your mom lives far away, wrap these babies up and send ’em overnight mail! And if she’s close by, tuck them in a cute, parchment-lined shoebox anyway, for old times sake.

Happy Mother’s Day!


Oreo Brownies

For the brownies:

4 ounces unsweetened baking chocolate, chopped

3/4 cup unsalted butter

2 cups sugar

3 eggs, beaten

1 cup flour

2 cups crushed Oreo cookies (or other sandwich cookies), divided

For the frosting:

3 tablespoons butter, soft

1 1/4 cups confectioners sugar

1 teaspoon vanilla extract

1/4 cup cocoa powder

2 tablespoons milk

Preheat the oven to 350 degrees.  Grease a 9×9 inch baking pan.  To make the brownies, put the chocolate and butter in a microwave safe bowl. Microwave on low heat, stirring every 30 seconds until melted. Stir in the sugar, eggs and flour to combine. fold in half of the cookie crumbs.  Spread the batter into the pan and bake for about 35 minutes.  Cool completely.

Meanwhile, make the frosting.  Whip the butter with an electric mixer.  Beat in the sugar, then add the vanilla, cocoa, and milk and beat until fluffy and combined. 

Spread the cooled brownies with the frosting and sprinkle with the remaining Oreo crumbs.  Slice the brownies into bars and serve with a tall glass of milk!

Published in: on May 6, 2011 at 6:57 am  Comments (22)  
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Auntie Jo’s Chocolate Chip Cheese Ball

dessert party dip

You know those bright orange nut covered softball-sized balls of cheese that make a terrifying appearance around the holidays?  Well this is not one of those.

cheesecake ball with cookiesThis is creamy, sweet, chocolate goodness.  This is a deconstructed cheesecake.  This is your chance to skip the cake and just eat cream cheese frosting with your fingers.

I love dessert parties.  Why don’t we have more dessert parties?  Spiked cocoa, mocha truffles, white Russians, caramel apples, Champagne, carrot cupcakes, mulled wine, macaroons.  And Chocolate Chip Cheese Ball. What better way to spend Halloween than inviting a few friends and getting sugared up, adult style?

Beautifully retro, this Chocolate Chip Cheese Ball is a serious crowd pleaser. Which, I’m sure, is why Jeff’s Auntie Jo picked this, of all her recipes, to share with me. She tucked her cute little recipe card right in with a wedding shower gift. Auntie Jo suggests spreading it onto graham crackers, but I like Nilla wafers myself.  Jeff is a big fan of the Nilla ‘wich, with plenty of creamy goodness smeared inside.

cookie sandwich with cream cheese filling

Chocolate Chip Cheese Ball

1/2 cup salted butter, softened

8 ounces cream cheese, softened

1/2 cup powdered sugar

2 tablespoons brown sugar

1 teaspoon vanilla

2 cups mini chocolate chips, divided

1 cup walnuts or pecans, chopped

Nilla wafers or graham crackers for serving

Beat the butter and cream cheese until smooth.  Beat in the sugars, vanilla, and half of the chocolate chips.  Divide the mixture in two.  Using plastic wrap, roll each half into  a ball.  Refrigerate for at least 2 hours.  Remove from the fridge and roll one ball in the remaining chocolate chips, and the other in the chopped nuts.  Refrigerate for another hour.  Remove from the fridge a few minutes before serving with the wafers or graham crackers.

Published in: on October 28, 2010 at 7:24 pm  Comments (22)  
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Baking for Passover

chocolate meringue cookies

I suppose that for some folks Passover is a miserable stretch of deprivation.  But Passover has always been my favorite holiday. and while I am one of the few nuts out there who actually enjoys matzoh, it’s not just because of the crackers.  Well, ok, it’s partially because of the matzoh (egg matzoh spread with good butter and a sprinkle of salt).

fresh mangoEvery year I tell myself that I’ll lose a few pounds at Passover, what with skipping all that leavened goodness.  But that never seems to happen, in fact quite the opposite. I adore Passover food.  Jeff and I have a running joke that all Jews eat is bagels and fish (Jeff even made up a song about bagels and fish – no joke).  But even Jeff has to admit that with no bagels allowed, we pull out all the stops and put out a pretty irresistable spread. I can’t say no to brisket or potato kugel. And my mom’s matzoh brei (matzoh dipped in egg and fried in chicken fat) is the stuff of dreams – well, my kind of crazy food-obsessed dreams, anyway.  Given that flour is off-limits you might think that Passover desserts are not an issue, but you’d be wrong.  Oh, I’ve had my share of icky matzoh-meal brownies and sandy angel food cakes.  But then there are the fabulous flourless chocolate cakes, and the coconut macaroons, and the matzoh brittles, and the cheesecakes.  And, of course these lovely egg-white concoctions. 

mango pavlovas

I don’t know why I don’t make meringue cookies more often.  They are light and  delicious, and in the grand scheme of cookies, relatively healthy.  And these mini pavlovas are so easy and yet so impressive that they would be the perfect dessert for a back-yard garden party.  If you have never made pavlovas, they are truly heaven.  Pillowy meringue topped with creamy goodness and sweet fruit.  What’s not to love? The key with both the cookies and the pavlovas is quality.  With so few ingredients, each one really counts.  Use great chocolate for the meringue cookies (you all know my fondness for Green & Blacks) and be sure you have a perfectly ripe mango for the pavlovas.  You won’t be sorry.


chocolate meringue cookies

Chocolate Meringue Cookies

Makes 2 dozen

cooking spray

2 teaspoons matzoh meal (or all-purpose flour)

3 egg whites

1/4 teaspoon cream of tartar

3/4 cup sugar

1/4 cup finely chopped dark chocolate

1/2 teaspoon vanilla extract

Preheat the oven to 250 degrees.  Coat two baking sheets with spray, sprinkle with matzoh meal and shake off the excess.  In a very clean bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.  Add in the sugar and continue to beat until glossy.  Fold in the chocolate and vanilla.  Drop tablespoonfuls of the batter on prepared cookie sheets. Bake for one hour and then turn off the oven and let sit for another hour.  Cookies will keep a couple of days in an airtight container.

mango pavlovas

Lemon-Mango Pavlovas

Serves 6

2 egg whites

1/8 teaspoon cream of tartar

1/2 cup sugar

2 teaspoons potato starch (or corn starch)

1 tablespoon lemon zest

1 teaspoon lemon juice

1/2 teaspoon vanilla extract

1/2 cup sour cream

1 large mango, diced

Preheat the oven to 250 degrees.  Line a baking sheet with parchment paper. Beat the egg whites with the cream of tartar until soft peaks form.  Add the sugar and beat until glossy.  Sprinkle the potato starch over the egg whites, add the lemon zest and juice and the vanilla and fold gently to incorporate.  Spoon the egg whites into six mounds on the parchment, creating a slight indentation in the middle of each mound.  Bake 50-60 minutes, until slightly golden, and then carefully transfer to a rack to cool.  Once fully cooled top each meringue base with a dollop of sour cream and some of the chopped mango.  Serve with plenty of napkins as these can get messy!

Published in: on March 26, 2010 at 8:23 pm  Comments (26)  
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