Showing posts sorted by date for query brownies. Sort by relevance Show all posts
Showing posts sorted by date for query brownies. Sort by relevance Show all posts
Spice Cake with a Spicy Mocha Frosting. The recipe I am sharing with you today is for a delicious nut studded spice cake with a fabulous old fashioned mocha icing.
I love snack cakes and this is one of the best. Not only is it one of my favorite spice cakes, but it has a ribbon of cream cheese filling running through the middle of it.
Back before I moved over to the UK you used to be able to buy these small recipe magazines put out by Pillsbury, Betty Crocker etc. in the grocery stores. They would be situated near the tils.
Something for you to peruse while you were waiting for your turn to empty your shopping trolley onto the conveyor belt. I could never resist looking at them.
I had collected quite a few through the years. Sadly I lost them all when I moved back to Canada last autumn, save a few of them that I somehow had the forethought to pop into my luggage.
This recipe comes from one entitled Fall Baking by the people who make Gold Medal flour. It was published in 2000, and was always one of my favorite of those little books.
I cut the original recipe in half. The original made a 13 by 9 inch cake. Far too much cake for just me, and in all truth so is an 8-inch square cake. Its a good thing I have some family to share it with!
Spice cake is something I have always loved. Flavored with warm baking spices, it is just a cake I have always enjoyed, in any way shape or form.
Flavored with cinnamon, ginger, nutmeg, cloves and all spice, some cakes will also use molasses to sweeten them. This cake does not.
Instead it uses brown sugar, which also goes very well with warm baking flavors.
The batter is enriched by the use of sour cream, which produces a lovely, moist cake. I know there are some people who don't like the word moist. I am not one of them.
I embrace moistness. To me moist spells delicious!
What makes this cake a bit unique however is that it has that ribbon of cheesecake running through the middle of it. Oh my goodness.
What's not to fall in love with when you are talking about something like that? Spice cake, moist and spicy . . . cheesecake, rich and decadent. Oh my my . . .
WHAT YOU NEED TO MAKE SPICE CAKE WITH SPICY MOCHA FROSTING
Simple ordinary ingredients most of us always have in our homes, that's what!
For the cake:
- all purpose flour
- brown sugar
- sour cream
- chopped toasted walnuts
- butter
- water
- warm baking spices (cinnamon, cloves, allspice, nutmeg and ginger)
- baking soda and baking powder
- salt
- egg (1)
The filling uses equally simple ingredients and only three of them:
- cream cheese
- sugar
- egg yolk
And then the frosting is simple as well:
- icing sugar
- butter
- cocoa powder
- hot water
- cinnamon
- instant coffee
You see, nothing complicated there in the least.
HOW TO MAKE SPICE CAKE WITH A SPICY MOCHA FROSTING
Again, this is a very simple cake to make. You want to make the cheesecake filling before you start the cake. This is easily done by whisking them all together until smooth.
Likewise the cake batter is also very easy to make. Once more, you simply whisk everything together until smooth.
I do like to use toasted nuts in all of my bakes. This isn't really necessary, but I like the extra nuttiness that results from toasting them. Again a simple thing, spread on a baking sheet in a single layer, in a moderate oven for about 8 minutes. Let them cool before using.
I often do a whole bag at a time, keeping them in an airtight container in the freezer so they don't go rancid. Ready to take out and use whenever I need toasted nuts.
Once you have the filling and the cake batter done, it is a simple matter of layering them in a prepared baking tin. I used an 8-inch square tin which was buttered and lined with baking paper.
You may wonder why I always line my tins if I am buttering them anyways. Its simple really. It helps me to be able to safely lift the baked cake out of the tin when it is done.
This is a matter of practicality when you are talking about smaller 8-inch cakes and bakes such as brownies and other bars. Also, if you don't want the grid marks on the top of your cakes and bakes, being able to lift them out prevents that.
Layering the cake layers and cheesecake layers is probably the most complicated part of this recipe, but even that is easy to do.
Just spoon and spread half of the cake batter in the prepped pan. Dot the cheesecake filling over top and then spread it as evenly as you can over the cake batter. This is quite easy if you use the back of a metal spoon.
Finally the remaining cake batter is spread over top of the cheesecake layer. Again, done in dollops and spread with the back of a spoon.
That's it just bake and then let it cool. If you frost the cake before it is completely cold, the frosting will melt.
The frosting is as easy as measuring everything into a bowl and whipping it all together until it is smooth and light and fluffy. Spread that on the top of the cake and you are done!
This really is a lovely cake. Moist and delicious and filled with Autumn flavors, all spicy and warm. I loved the mocha frosting, but then again my favorite chocolate bar is the coffee crisp bar. I may not drink coffee, but I do enjoy eating it.
Altogether this is a fabulous snack cake. If you are not fond of mocha, then just leave out the coffee in the frosting. It will still be a really tasty cake. I really hope that you will be inspired to bake it and that when you do, you enjoy it as much as I have!
Spice Cake with a Spicy Mocha Frosting
Yield: 9
Prep time: 15 MinCook time: 40 MinTotal time: 55 Min
A small batch recipe for a snacking spice cake that has a ribbon of cream cheese running through it and a lush mocha cinnamon frosting on top. Delicious!
Ingredients
For the cake:
- 1 cup (140g) of all purpose plain flour
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (60g) dairy sour cream
- 1/4 cup (28g) chopped toasted walnuts
- 1/4 cup (60g) butter, softened
- 1/4 cup (60ml) water
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- pinch of salt
- 1 large free range egg
For the cheesecake filling:
- 1/2 package (4 ounces) cream cheese, softened
- 3 TBS sugar
- 1 large free range egg yolk
For the mocha spice frosting:
- 1 cup (130g) sifted icing sugar
- 2 TBS butter, softened
- 1 TBS cocoa powder, sifted (not drink mix)
- 1 TBS hot water
- 1/2 tsp ground cinnamon
- 1/4 tsp instant coffee (dry)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square cake tin and line with baking paper.
- Make the cream cheese filling by popping all of the ingredients into a bowl and beating together until smooth.
- Make the cake batter by combining all of the cake ingredients in a bowl and beating with an electric whisk until smooth, stopping to scrape the bowl occasionally.
- Spread half of the cake batter in the tin. Dollop the cream cheese filling over top and then spread it out as well as you can in an even layer. Finish with the remaining cake batter, spreading it evenly over top as much as possible.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the top springs back when lightly touched.
- Leave to cool in the tin for 10 minutes, then lift out onto a wire rack to cool completely.
- Once the cake is cooled, measure all of the frosting ingredients into a bowl and beat together with an electric whisk until smooth and spreadable. Spread this mixture over top of the cake.
- Cut into squares to serve. Delicious!
Fudge Brownies. Everyone has their favorite brownie recipe and I am no different. My favorite recipe is my Fudge Walnut Brownies, which I have been baking for years and years. You can find that recipe here.
It is the brownie recipe that I used to bake for my children and it is the brownie recipe that used to be often requested when I worked at the Manor. It is quite simply the best chewy fudge brownie recipe going.
Its just not practical for me to bake a whole pan of brownies these days. As a singleton living on my own, I cannot be trusted with that many brownies! Far too dangerous!
I decided to work at downsizing my recipe so that it made a much smaller amount. The end result is this small-batch fudgy brownie recipe. Built for only two or one as it were.
These are dense and moist, rich and chocolatey. Just what a perfect brownie should be. I have eaten many a brownie in my day, and I declare these perfect.
I have my own ideas about what constitutes a really good brownie. I am always surprised when I see people cooking brownies and declaring them perfect when they are only a mass of sludge and goo.
A good brownie should not be a mass of sludge and goo. You should be able to totally pick up a good brownie in your hands.
Yes, they should be dense and fudgy. Moist and rich. Never runny or under-cooked. You should not ever need a spoon to eat one.
I had occasion to attend a cookery show in London one time. As an invited guest I was asked to bring in a recipe that I had cooked at home. There were several celebrity chef's in this particular show.
The Tanner Brothers and Paul Rankin. There was also a celebrity guest. Vanessa Phelps. One of the things they cooked was brownies. They actually had a brownie bake-off and I have to say, in all honesty I could have taught them a thing or two about baking brownies!
All of their brownies were the absolute worst brownies I have ever seen or tasted. They were masses of gooey chocolate sludge. Maybe it is just impossible to bake a good brownie in the time that they had to bake them in.
But I was singularly un-impressed. Totally disappointed. Surely they could do better than that, and if they didn't have enough time, they would have been much better served to have baked something which could be done properly in the time alloted.
This brownie recipe of mine always turns out. ALWAYS! Each and every time you are assured of the perfect brownie. So long as you follow my instructions. Even this small batch recipe.
One thing to remember when making brownies is to not overmix them. Once you have the chocolate melted and the sugar, eggs, etc. stirred in, you simply need to fold in the flour.
Make sure, of course, that no streaks of white flour remain in the batter. But don't overmix by any stretch. This will result in a tough brownie.
Also don't over-bake them. Not unless you want a more cake-like finish to your brownie. Overbaking is as huge a no-no as is under-baking them.
As you can see, these are lovely and dense. Not cake-like. Not gooey or oozy. Extremely fudgy. I did not add walnuts to these like I normally do.
Instead I opted to sprinkle a few mini chocolate chips on top. You could always fold in some chocolate chips/chunks and toasted nuts, if that is the way you enjoy your brownies.
Perfectly cooked brownies will have a shiny, glossy surface, and these did. I dusted them with icing sugar for photography purposes.
The truth is dark things, chocolate things, etc. never photograph really well. The camera does not like them. Adding something like a dusting of icing sugar helps them to photograph a lot better.
I hope you will forgive me for that. 😉
If you would like to check out all of my brownie recipes, you can find them here. You will need to scroll back through the pages, but not a problem if you like brownies I can assure you.
There is quite a variety to choose from. And I can assure you every one of them is delicious, a tried and true, perfect bake.
In the meantime, if you are looking for smaller sized, brownie perfection, you have come to the right place. Enjoy!
This content (written and photograph) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Fudgy Brownies
Yield: makes 8
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
I small batched my favorite brownie recipe to make the perfect size for the smaller family. These are rich, fudgy and delicious. Moist and chewy. Take care not to overbake.
Ingredients
- 3 1/2 ounces (100g) good quality semi sweet chocolate chips (scant 2/3 cup)
- 4 TBS butter, cut in four pieces
- 1 TBS unsweetened cocoa powder (not chocolate drink mix)
- 1/2 cup + 2 TBS (120g) sugar
- 1 large free range egg, plus 1 egg yolk
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup (70g) all purpose plain flour
- a small handful of mini chocolate chips to sprinkle on top
Instructions
- Preheat oven to 350*F/180*C/gas mark 4.
- Line an 8 1/2 inch by 4 1/2 inch loaf tin with some aluminum foil, using two sheets of foil placed perpendicular to each other in the tin, and pushing it firmly into the corners. Leave an overhang in order to better lift the baked brownies out. Butter the foil really well.
- Melt the chocolate chips and butter together over medium low heat in a saucepan. whisking until melted and smoothly amalgamated. Whisk in the cocoa powder. Leave to cool to lukewarm.
- Whisk in the sugar, salt, egg, egg yolk and vanilla extract to combine. Fold in the flour.
- Pour the mixture into the prepared pan, spreading it out to the corners and smoothing over the top. Sprinkle the mini chocolate chips evenly over all.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs attached. Rotate the pan halfway through the bake time. The surface will be shiny when done.
- Leave to cool completely in the pan. (I leave them overnight so I can cut them neater.)
- Remove from the pan and peel off the foil. Cut into rectangles or squares to serve.
- Store in an airtight container for up to 3 days.
Notes:
- These can be baked in a 9 X 5 inch loaf tin, but will be done about 5 minutes sooner.
- Take care not to overbake or your brownies will be more cake-like rather than fudgy.
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Rocky Road Brownies. Prepare yourself to fall in love with this wonderfully deliciously British version of a North American treat.
Brownies, who does not love a good brownie? Classed as a favourite amongst oldsters and youngsters throughout the world, there is something about fudgy, moist, chocolate filled brownies that speaks to the glutton in most of us.
This delicious recipe I am sharing with you today was adapted from a small baking book which I picked up in Marks and Spencers a number of years back. You can't beat M&S cookbooks. I have had a number of them through the years and all of them have been filled with deliciousness.
This one is par excellence! Filled to overflowing with fabulous brownie recipes designed to tempt every taste and desire! Not all brownies are chocolate.
Rocky Road is a completely different thing in the UK than what it is in North America. In the UK, Rocky Road is also known as Tiffin Cake, and is said to be Prince Williams favourite cake. I am not sure if that is true or not, but I can tell you that Tiffin Cake is quite delicious!
Rocky Road or Tiffin is an unbaked chocolate slice typically composed of melted chocolate, crisp broken biscuits/cookies, marshmallows and some type of dried fruit. But not always. It can vary quite a bit from country to country and region to region. In short it is a chocolate fridge cake, similar to a fudge or candy, but uncooked with the exception of melting the chocolate.
A brownie is a type of square or cake that is mostly but not entirely limited to chocolate. Dense and fudgy you can find it in many versions now, one of which is the blondie.
A good brownie is something you should be able to pick up in your hands to eat and is totally enjoyable. Moist, rich and fudgy . . . totally appealing, especially to those who love chocolate.
Rocky Road Brownies are a glorious amalgamation of the two things. I like to think it is composed of the best of both worlds.
You get a dense fudgy brownie, filled with sticky sweet cherries and toasted nuts. Top that with a rich chocolate glaze and sweet mini marshmallows and you have a heavenly bar that everyone who loves brownies is sure to fall in love with!
I have used glace cherries in these. Glace cherries are also known as candied cherries and can be found in the dried fruits/baking aisle of the supermarket. You can also find them online in speciality shops and on amazon.
They are sweet and delicious, and come in a wide variety of colours. I prefer to use the undyed ones which are a bit darker red in colour.
I always rinse them off in warm water before using them in baking. I just pop them into a bowl of warm water and give them a good swish around. I then drain them and pat them dry with some paper kitchen towels.
This helps to prevent them from sinking to the bottom of the bake. You really want them evenly distributed throughout the bake.
You can also toss them with a bit of the dried ingredients to hedge your bets even further. Not a lot, just a TBS will do. Note, if you cannot get candied cherries, feel free to use well drained and dried maraschino cherries.
I also always toast my nuts before baking with them. Both Pecans and walnuts. Toasting your nuts just makes them taste nuttier and is not all that difficult to do.
Just preheat your oven to 350*F/180*C. Pop the nuts onto a baking tray and then toast them in the oven for about 8 to 10 minutes at which time they should be smelling all toasty and nutty.
Do check on them to make sure they don't burn. Nuts are expensive baking ingredients and you don't want to waste them. Once they are toasted let them cool completely before using them in any baking recipe.
I often toast my nuts well in advance, doing a whole bag at a time. I then pop them into an airtight freezer container and into the deep freeze where they are ready to use at a moments notice. You don't need to thaw them out.
Toasted nuts also make great snacks. Just saying.
I have used walnuts today, but feel free to use pecans if you would rather. They work really well as do macadamia nuts. (My favourite nut. Especially with chocolate.)
A beautiful chocolate glaze goes on top of these. Not thick enough or fluffy enough to be called a frosting, this is a thick glaze that is very simple to make. Its more like a thin icing.
It gets spread over the top of the cooled bake and then mini marshmallows are pressed into the top before it sets so that they will adhere better to the frosting. Simple.
Once everything sets up they are ready to be cut into delicious bars. I have a confession. I cannot cut or even draw a straight line.
I always bake my bars and cakes that I plan on cutting into squares in pans which I have lined with baking parchment. I make sure I have an overhang of paper so that I can lift them out easily once done. Much easier to cut that way. At least for me.
Now doesn't that look delicious. Like something you can't wait to sink your teeth into? I promise you they are totally delicious.
Amazingly
delicious, a tiny bit dangerous, these are the type of brownie that
everyone need to experience at least once in their lifetime! These brownies are rich, chocolatey and moist, holding well together. Everything a good brownie should be!
Rocky
Road Brownies. British style, with plenty of chocolate oomph , candied
cherries, toasted nuts, a lush choccie glaze and mini marshmallow
topping!
Be warned. These are highly addictive. I am quite sure you won't be able to stop at eating just one. These are just good, good, good!
Rocky Road Brownies
Yield: 16
prep time: 15 Mincook time: 40 Mintotal time: 55 Min
Quite simply delicious. Not the North American version of Rocky Road, but the British with glace cherries, walnuts and marshmallows.
Ingredients
- 1 cup (225g) butter, melted
- 3/4 cup (100g)plain flour
- 3/4 cup (140g) granulated sugar
- 3 TBS cocoa powder, sifted (not drinking mix)
- 1/2 tsp baking powder
- 2 large free range eggs, beaten
- 1 tsp vanilla
- 1/2 cup (70g) glace cherries, quartered
- 2/3 cup (70g) toasted walnuts
For the frosting:
- 1 1/2 cups (200g) icing sugar
- 2 TBS cocoa powder, sifted
- 3 TBS evaporated milk
- 1/2 tsp vanilla
- 1 cup (60g) mini marshmallows
Instructions
- Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9 inch square baking tin and line with baking paper. Set aside.
- Whisk together the melted butter, eggs and vanilla. Sift the flour, cocoa powder and baking powder into a bowl. Stir in the sugar. Make a well in the centre. Add the wet ingredients all at once. Beat well to mix together smoothly. Stir in the cherries and walnuts. Pour into the prepared pan. Bake for 35 to 40 minutes until just firm on top. Leave to cool in the tin.
- To make the frosting, place all of the ingredients into a bowl and beat together with an electric whisk to give you a speadable consistency. Spread over the cooled brownies. (It won't be really thick, but it shouldn't be runny either.) Sprinkle the marshmallows on top, pressing down slightly. Leave to set before cutting into squares to serve.
- Store any leftovers in a tightly covered container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
Yesterday I thought long and hard about what recipe I wanted to begin 2021 with. That's a great responsability you know, being the first recipe in one of probably at least 365 choices! (The rate at which I blog anyways!)
I had a box of Mint Chocolates that needed using up and I had seen a recipe online for After Eight Brownies. Actually I saw it here. I felt it was a bit vague however much I liked the concept.
I don't trust recipes that are somewhat vague, especially when you are talking baking and the use of expensive ingredients. I decided to go with my old and trustworthy brownie recipe and just adapt it to the use of the mint chocolates.
I have been baking that brownie recipe for years and years. It is tried and true and incredibly trustworthy, even with adaptations to add ons/ins.
They always turn out rich and fudgy. They are the perfect consistency for a brownie. When I worked at the Manor, the Mr requested a pan of them at least once a month.
The staff never minded either. The smell of them baking always brought a few of them in the kitchen to investigate and a sneaky bite or two later on after they had cooled.
True confession here. I did not use After Eights. I actually used a box of Ganong Mint Patties because that is what I had. Worked perfectly.
I cut the mint patties into eights and used half the box to stir into the batter before baking. They were a lot thicker than After Eights, but worked well.
The remainder of them (16 in total) I laid out in rows across the top of the baked brownies. Four rows of four, making sixteen.
Then once they had softened I spread them out a bit with the back of a spoon. I could have just left them sitting there I suppose. That might have been pretty
But I wanted to have a white and chocolate swirled topping to look at when they were totally done. I thought it would be really pretty.
I also thought it would showcase the dark chocolate drizzle that I was planning on flicking over them in the end. So you got a mix of mint, milk and dark. Perfect!
Perfectly gliding the promise of deep, dark, chocolate fudgy goodness. I just adore my Brownie recipe. It is perfect in every way.
Did I ever tell you about my experience in attending a cooking show in London. I was contacted when I was still living down in Kent and asked would I like to attend the taping of a new cooking show in London at the Channel four studios.
Overall I thought it would be a good experience and it was. I got a true picture of how they actually put together a cooking show.
They actually filmed it quite differently than what one would suppose. First they did the middle and then the beginning and finally the end. They had signs to show the audiance when to ooh and ahh and when to clap, laugh, etc.
It was really interesting. They had the Tanner Brothers (chef's from Kent) and Paul Rankin (the Irish Chef) in attendance. There was a celebrity guest as well, Vanessa Phelps. I had brought some of my Parsnip and Apple Soup and Paul Rankin declared it delicious in his Irish accent.
Anyways, part of the show was a Brownie bake-off between the chef's. I have to be honest here. They had no idea of what a proper brownie should be like. Their Brownies were gooey sludge.
You should be able to pick up a good brownie in your hands to hold it. You shouldn't need a spoon to hold or eat them. Their Brownies were grossly under-cooked. But who am I to say . . .
Anyways, I could have taught them a thing or two about what a real Brownie should be like. They had no clue. Myself, I am always open to learning new things.
I was quite pleased however that my soup was deemed delicious. I have had other opportunities to do television through the years. I did do a screen test for a show once upon a time, but nothing ever came of any of it.
I think I just don't fit the mold of who or what they want people to see. Too ordinary. Too fat. Too old. I have noticed by and far that most people you see on these shows are much younger.
Most people of a certain age never get a look in these days. I am okay however with things just as they are. Maybe it is that people of a certain age don't really want to put up with all of the nonsense that goes along with something like that.
I can't be bothered at any rate! People are always saying to me you should go on the GBBO. No thank you! I cook for pleasure and nothing else. To please myself and my loved ones.
And these Brownies certainly fit that bill on all counts. They are moist. They are delicious. You can pick them up in your hand. You will enjoy them.
And if you don't . . . well, I guess we all have different tastes. Happy New Year. I sure hope that 2021 is a lot better year for all of us!
After Eight Brownies
Yield: 16
prep time: 10 Mincook time: 45 Mintotal time: 55 Min
Moist and delicious with full on chocolate flavour, these are everything a good brownie should be, with the delicious addition of After Eight Chocolate Mints.
Ingredients
- 1 cup (240g) butter
- 1 cup (140g) plain all-purpose flour
- 4 ounces (115g) good quality bitter chocolate
- 4 large free range eggs
- 2 cups (190g) sugar
- 1 TBS vanilla essence (YES 1TBS)
- Pinch salt
- 1 package After Eight chocolates, divided
- melted dark chocolate to drizzle
Instructions
- Pre-heat the oven to 180*C/350*F. Grease and line an 8 inch square glass baking dish. (I like to leave an overhang so that I can lift the brownies out when they are completely cold for cutting.)
- Melt the butter along with the chocolate over low heat in a large pot.
- Allow to cool, then stir in the sugar, eggs (one at a time) vanilla, flour and salt, mixing with a wooden spoon and being careful not to over mix, no more than 50 strokes!
- Break half of the After Eight into bits and fold into the brownie batter.
- Pour batter evenly into the prepared pan and bake until a toothpick inserted in the centre comes out a little wet if you want fudgy brownies. Bake until it comes out cleaner if you want cake type brownies, about 40 to 45 minutes for the fudgy ones.
- Place pieces of the remaining mint patties on top and return to the oven for a minute to melt. Remove from the oven and spread out a bit with the back of a spoon.
- Melt the dark chocolate and drizzle over top. (You will literally only need about 2 TBS)
- Let cool completely before cutting into squares. Store in an airtight container.
I stored the baked brownies in my mother's old square tupperware container. Well, I guess it is my sister's now. I sure envy her having all of these things of my mom's.
There are so many happy memories tied up in them. The number of times my mom made date squares or feather squares and then stored them in this container. So much joy for our family and good eating.
You just can't beat these old things. They truly were meant to last a lifetime and beyond!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
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