Easter is just a few weeks away and I wanted to come up with a viable option for the smaller family to enjoy for Easter Dinner.
When I was growing up and for all of the years I was raising my family we always enjoyed Ham at Easter. When mom cooked it, it was always cooked the day before and served cold and sliced, whereas in my own family we always enjoyed it hot.
As a person living on my own now, I didn't want to have to be eating ham for days on end after the holiday meal. I know many others are in the same situation and there are also many of us who are still not comfortable gathering together in large groups.
Some of us may be empty nesters as well, or living far away from family, so a smaller sized option is certainly welcome.
This delicious Pineapple Glazed Ham Steak is perfectly sized for two people.
I adapted the recipe from one I found on Call me PMc. It feeds four people and uses a full ham steak. If you are looking for a meal to serve four, I suggest you check them out.
If you are like me, and looking to downsize, then stay right where you are because I have you covered. This is perfectly sized for two and is every bit as delicious as a full sized glazed ham!
What you have here is juicy tender pieces of a full ham steak (you freeze half for another purpose) that are perfectly cooked and served with a brown sugar, mustard and pineapple glaze, that is a little bit sweet and fruity, a little bit tangy, a bit spicy and totally delicious!
I served it with scalloped potatoes and green beans for a lovely meal. I used a boxed scalloped potato mix (by Betty Crocker). I cut it in half, keeping the oven temperature and the bake time about 3/4 of the original bake time. It turned out beautiful as you can see, and makes a great option for the smaller family.
WHAT YOU NEED TO MAKE PINEAPPLE GLAZED HAM STEAK
Very simple ingredients. I usually have most of these things in my cupboard/larder at all times, but they are very easily picked up.
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
The ham slice/steak I am talking about is the one you can buy in the shops that is a full slice of a ham, usually with the small circular bone in the center. Just cut it in half, freeze one half and then cut the other half into two portions.
I used tinned crushed pineapple. I drained off some of the juice to use in the glaze and then some of the crushed pineapple to use as well. The remainder can be frozen for later or eaten in a fruit cup, put into coleslaw (delicious), etc. It will not and should not be wasted.
I froze the remainder of my ham steak in two pieces. Very convenient for me to thaw out and use in a casserole, or even just as a protein option for some supper meal.
Its very nice popped into the electric grill, cooked and then served as is, glazed or not! It always makes a lovely supper, served with some fried potatoes and corn on the cob. Yummy yummy!
HOW TO COOK PINEAPPLE GLAZED HAM STEAK
It may look complicated, but I can promise you that it isn't complicated at all and it really is delicious.
Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
Add the maraschino cherries and heat through. Serve hot with some of the sauce spooned over top with a few cherries decorating each serving.
Now doesn't that look special? I think it makes for a really pretty dinner option. Quick and easy to make and oh so delicious. I think I have a new favorite way to cook my ham for special occasions!
I guarantee you are sure to fall in love with this simple and tasty entrée whether you are feeding one, or two, or many people. Much quicker and easier than a full baked ham. Deliciousness without having all those leftovers!
Here are a few other recipes which make use of ham steaks that you might enjoy!
HAM STEAKS SHEET PAN DINNER - A complete dinner for four cooked on one large sheet pan. If you line the sheet with foil cleanup is at a minimum. With a delicious honey mustard glaze, roasted potatoes, butternut squash and green beans. A fabulous dinner to enjoy at any time.
PROPER HAM AND EGGS - This simple way of cooking ham and eggs makes for either a simple supper or a beautiful breakfast. You decide! One nice thick slice of ham/gammon. Fried in butter until golden brown on both sides. The fatty edge getting all stick and sweet from the marmalade glaze. OH so good, especially when you add two perfectly cooked farm fresh eggs!
Yield: 2 servings
Pineapple Glazed Ham Steak
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
All the delicious flavors of a holiday ham without the leftovers. Perfectly sized for just two people
Ingredients
- 1/2 half of a bone in full slice of ham (about 1/2 inch thick) (freeze the other half for another time.)
- 1 tsp butter
- 1/4 cup (50g) of soft light brown sugar
- 1/4 cup (60ml) pineapple juice
- 1/4 cup (52g) of chopped pineapple
- 5 maraschino cherries, drained and patted dry
- pinch ground cloves
- 1 TBS Dijon mustard
Instructions
- Heat the butter in a medium sized skillet over medium high heat. Cut the ham in half yet again to make two servings. Brown them in the hot butter.
- Whisk the sugar, pineapple, pineapple juice, mustard and cloves together. Spoon this sauce over top of the ham slices.
- Turn the heat to low and simmer the ham steaks in the sauce for 20 to 25 minutes, until the ham is cooked through and glazed, turning them several times.
- Add the maraschino cherries and heat through.
- Serve hot with some of the sauce spooned over top and a few cherries on each serving.
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I have a pasta obsession. Its true. I put my hand up. I cannot resist a dish of fine pasta. I collect pasta like little boys collect bubblegum cards as well. I have a cupboard full of a whole variety of different pasta shapes and sizes.
Whenever I see pasta on offer at the shops, or if I see a different shape that I would like to try, I cannot resist buying it. Dry pasta will keep for a very long time in the cupboard and in fact it will keep for two to three years past its sell by date in all actuality.
That makes it an excellent store cupboard ingredient. Pasta is really quite good for you. It has gotten a bad rap in recent years, and quite undeservedly so. Recently published research indicates that pasta consumption does not contribute to obesity, and has actually been linked to a lower body mass index.
When surveying the eating habits of over 23,000 Italians, researchers found that pasta did not correlate to waist size or BMI among those who had been studied. In all truth pasta is an important component of the Mediterranean diet and has a low glycemic index. (Low GI) Especially if you use a whole grain pasta, which I like to do if I can.
Pasta makes the perfect foundation for a healthy, nutritious and satisfying meal. It is the ideal partner for many other foods, vegetables, beans, fish poultry, red meat, cheeses, eggs, etc. It is also an excellent source of complex carbohydrates.
Low sodium, cholesterol free, and filled with important vitamins such as folic acid, iron and B-vitamins, pasta is and should be an important part of a well-balanced diet. I try to make it a part of my diet several times a week.
Its also fairly inexpensive to buy, and is a great filler-upper! Abundantly versatile, pasta is one ingredient that I would not be without in my store cupboard.
This recipe for Easy Tomato Pasta was adapted from a recipe I found on the BBC Good Food site the other day. Attributed to the chef Lesley Waters, it is not only quite an inexpensive meal to prepare but makes a great use of store cupboard ingredients as well.
Delicious, filling as well as budget and family friendly. Quantities are given for two servings, but it can easily be multiplied to serve more.
Simple store cupboard ingredients. There is the option of adding sliced frankfurters to this dish, but you needn't do so if you want to keep it vegetarian friendly. Or you could add other bits of meat such as ham, spam, tinned corned beef, bacon, etc.
- 1TBS light olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely minced
- 14 oz (400g) tin of chopped tomatoes in juice, undrained
- pinch sugar
- few dashes Worcestershire sauce
- 3 1/2 ounces (scant cup/100g) rigatoni or other tubular pasta shape
- 1/2 cup (50g) cheddar or gruyere cheese, grated
- a hunk of baguette or a slice of bread, coarsely grated
- salt and pepper to taste
Optional:
- 2 frankfurters/hotdogs, sliced
I always have tinned tomatoes in my larder. I like to keep a few larger cans of whole tomatoes for times when I am cooking something large, but for the most part I keep the smaller 400g tins, which are better suited to the smaller household.
Having said that however, you can very easily freeze the tomatoes which don't get used from a larger tin in an airproof freezer container.
Its a lot cheaper to grate your own cheese if you can. I do that most of the time. This recipe also makes use of stale bread in the topping. I used a thick slice of stale cheese bread that I had leftover from a loaf I had bought at the local farm market. It was delicious!
A very simple dressing to make uses 1/2 TBS of mayonnaise, 2 TBS oil, 1 TBS cider vinegar and 1 teaspoon of honey or sugar. I add seasoning and some dried dillweed to taste. I just shake this all together in a jar and toss the salad together with it. Its delicious!
HOW TO MAKE EASY TOMATO PASTA
Nothing could be simpler. This is a real doddle.
Preheat the oil in a skillet over medium heat. Add the onions and sauté until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about a minute longer.
Add the undrained tomatoes and the sugar. Bring to the boil and simmer for 20 minutes.
Cook the pasta until al dente according to the package directions. Drain well, rinse and drain again.
Add the Worcestershire sauce to the tomato sauce and season to taste. If you are using the frankfurters, add them to the sauce now. Pour this mixture into a heat-proof dish.
Mix the bread crumbs and cheese together. Scatter the cheesy crumbs over top of the pasta in the dish.
Preheat the grill/broiler to high.
Pop the cheese crumb coated dish under the grill and toast for 3 to 5 minutes, until bubbling hot and golden. Serve hot with a salad on the side.
This was surprisingly delicious. Such a simple meal, with very little effort and so economical. The sauce is simple and yet very tasty.
I did add hotdogs, and they also went surprisingly well with the remainder of the ingredients. Don't leave out the Worcestershire sauce. It really adds a bit of tasty magic!
Some other pasta dishes in The English Kitchen that you might also enjoy are:
PASTA WITH CHICKEN BROTH, BUTTER & CHEESE - This brilliant pasta dish is a beautiful example of simple and uncomplicated foods. Food done well and put together in a most delicious way. Stock and pasta are the basis of this very simple and yet delicious dish in which pasta is quite simply cooked in a quantity of stock . . . It doesn't get much easier than this.
SAUCY PASTA HOOPS - Did you used to like Spaghetti hoops (Spaghetti-o's) when you were a child? It wasn't something we had very often but when we did it was a real favorite! A grown up version of a childhood favorite, all cooked in one pan. Rich and cheesy and oh so easy to make! NO fuss, NO muss, and delicious to boot.
Yield: 2 servings
Easy Tomato Pasta
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A quick, easy, economical and adaptably hearty pasta dish for two!
Ingredients
- 1TBS light olive oil
- 1 small onion, peeled and finely chopped
- 1 clove garlic, peeled and finely minced
- 14 oz (400g) tin of chopped tomatoes in juice, undrained
- pinch sugar
- few dashes Worcestershire sauce
- 3 1/2 ounces (scant cup/100g) rigatoni or other tubular pasta shape
- 1/2 cup (50g) cheddar or gruyere cheese, grated
- a hunk of baguette or a slice of bread, coarsely grated
- salt and pepper to taste
Optional:
- 2 frankfurters/hotdogs, sliced
Instructions
- Preheat the oil in a skillet over medium heat. Add the onions and sauté until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about a minute longer.
- Add the undrained tomatoes and the sugar. Bring to the boil and simmer for 20 minutes.
- Cook the pasta until al dente according to the package directions. Drain well, rinse and drain again.
- Add the Worcestershire sauce to the tomato sauce and season to taste. If you are using the frankfurters, add them to the sauce now. Pour this mixture into a heat-proof dish.
- Mix the bread crumbs and cheese together. Scatter the cheesy crumbs over top of the pasta in the dish.
- Preheat the grill/broiler to high.
- Pop the cheese crumb coated dish under the grill and toast for 3 to 5 minutes, until bubbling hot and golden. Serve hot with a salad on the side.
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I thought it would be fun to share with you all of the meals that I have enjoyed eating over this past week. When you are a person that lives on their own there can be a tendency to eat out of tins, or to eat frozen meals. I don't want that to be my life and if I can inspire one person to also want to cook for themselves, then I think that's a great thing.
My late mother lived all on her own from the age of 54 to 81 when my sister and her partner Dan moved in with mom. By that point mom needed someone to take care of her as she had dementia and was no longer to really care for herself.
While my mother was able to she always cooked for herself. Every day she had a meal that she prepared and that she enjoyed. The odd time it might have been a tv dinner or something from the freezer. She loved Big Macs and when they put them on offer, she would buy four or five, have one for her tea and then freeze the other four to have as a treat on another occasion.
She did love to shop at M&M meats and would pick up boxes of chicken breasts and fish from there. She might have a chicken breast for her supper but she always cooked potatoes or rice to go with it and a vegetable.
I am a little bit more adventurous myself, but them I cooked for a living for years and am quite used to cooking for a larger family. Food excites me. I love to cook. Mom ate to live whereas I live to eat! That does make a difference in what you choose to eat.
Anyways, I thought I would share with you the main meals that I enjoyed over this past week. Usually on Sundays I have supper at my sisters with the family and every Wednesday night I go out to dinner with my father and his friends at a local eatery. Other than that, I cook everything myself. Food doesn't have to be complicated to taste good. I like to eat a wide variety of things, although looking at the photographs for this week, I did have a very "red" week!
Oh well, some weeks are bound to be like that! Wherever possible I have given links to the recipes!
SUNDAY MARCH 19TH - Supper at my sisters
Cindy had prepared Roasted Spareribs in the Instant Pot, her Stovetop Mac and Cheese, Homemade Baked Beans and oven roasted tender stem broccoli. Everything was fabulously delicious. I love being included in these Sunday Suppers with my family.
MONDAY, MARCH 20TH - Lamb Chops with Honey, Lemon & Thyme, served with pan fried potatoes and oven roasted tender stem cauliflower. I had the opportunity to pick up some fresh Nova Scotia lamb and cooked it simply, not wanting to detract from its delicate flavor. This made a beautiful supper for the first day of spring.
TUESDAY, MARCH 21ST - Small Batch Spaghetti and Meatballs
This gave me enough to enjoy on the day and some to pop into the freezer for another time.
WEDNESDAY, MARCH 22ND - On Wednesday nights I always go out to supper with my father and his friends to a local eatery called The Big Scoop. The food is always hit and miss. I go for the company and to please my father. This weeks special was a Hot Turkey Poutine. I decided to have that. It was so/so. My own version is a lot tastier. Hot Turkey Poutine. Hot chips, covered in chunks of cooked turkey, turkey gravy, stuffing and cheese with a side of cranberry sauce.
THURSDAY MARCH 23RD - Herbed Cod with Crispy Garlic Potatoes
Crispy buttery garlic potatoes are shingled on a sheet pan and cooked alongside a fillet of breaded herbed cod fish. The cod is transferred to the potatoes at the end and the whole thing is popped under a grill and crisped up. I served it with a grilled half a tomato and some green beans.
FRIDAY MARCH 24TH - Stone Soup
I found it really chilly on Friday and so thought a bowl of soup would go down well. This is one of my favorites because it uses a bit of this and a bit of that. Its a delicious way to make your budget stretch and fill your tummy up with something hearty and warming at the same time. Chopped cabbage, onions, tomatoes, rice, stock, and a few seasonings combined together in a most delicious way! I enjoyed a lovely bowl of this along with some crackers on the side and a sprinkle of cheese on top.
SATURDAY MARCH 25TH - Italian Sausage & Cheese Baked Manicotti
I had my family (Dad, Cindy & Dan) over for supper. Dan had been wanting me to make Manicotti or Stuffed Shells for a while and so I made the Manicotti recipe above from South Your Mouth. I didn't get a photo of it unfortunately. I served that with a salad and garlic bread on the side. Then for dessert we had Strawberry Rhubarb Pie with ice cream or whipped cream. (My dad likes the spray whipped cream.)
I have to say that this was incredibly delicious. Dan had two helpings, and Cindy took the leftovers home to freeze for another time. I love recipes like this that use relatively few ingredients and that go together quickly and easily. I did leave out the spinach because I didn't think my father would approve. Even dad enjoyed it!
I also cooked a Chicken Pot Pie for my dad as I was not sure he would like the Manicotti. He hadn't sounded very enthusiastic when I mentioned it to him! It is sometimes very hard to get someone who is set in their ways to try new things! But overall he does very well most of the time!
And just in case you are wondering, here is my recipe for Strawberry Rhubarb Pie. It is gorgeous in strawberry season, but in the winter time its a great way to use some of those mediocre strawberries they put out at the shops at a decent price that are often disappointing when you eat them raw. Cooking them helps to bring out their flavor. Combine that with rhubarb and you have a dessert made in heaven!
And those were my meals of the week for March 19th to 25th! Let me know in the comments section below if you enjoyed this post or not. I may make it a regular thing if you do!
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
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Baked Funfetti Donuts. I have a confession to make here. I have never baked anything funfetti in my life. Not even one of those funfetti cake mixes. Yes, I am very late coming to the funfetti party. I'm not really sure why. It is what it is.
I am having family over today for supper and I wanted to make something different and fun for dessert. I was looking up a recipe for Lunch Lady Brownies and stumbled onto this recipe for Baked Funfetti Donuts on a page called Rumbly Tumbly, who in turn had adapted it from Sally's Baking Recipes.
In all truth there are probably a bazillion recipes out there for the same thing. There truly is nothing new under the sun, only new ways of doing things!
I put my hand up. I am not a huge fan of cake sprinkles. I know they make cakes and cookies and things like this look really pretty, but, I am not a fan of how they feel in my mouth. Somehow it feels like I am eating gravel.
It is a texture thing. I am extremely sensitive to different textures. Just as my family. I have been known to gag with just a piece of paper between my teeth. Not fun. Especially when you are at the Dentist. However I digress.
I do really like baked donuts. They aren't really donuts but small cakes baked in a donut shaped cake tin. More like donut shaped cupcakes. I can live with that.
And the sprinkles in these donuts kind of melt into the batter, leaving nothing but colored specks in the bake. The ones on the outside are a different matter, but I am sure my family won't mind a bit of crunch. I am the one with the texture problem, not them!
WHAT YOU NEED TO MAKE BAKED FUNFETTI DONUTS
Simple baking ingredients, with the exception of the sprinkles and you do need to be particular about the ones you choose to use.
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
You want to use a sprinkle that is long like the ones you see here. You don't want to be using non-pareils. I think these are called jimmies. Non-pareils are the small round balls and apparently they bleed too much.
I get my sprinkles from a company called Sweetpolita. I think they are the best and they have a beautiful assortment for any occasion.
I do believe you could use canola oil instead of melted butter with this batter. Make sure you use pure Vanilla. I only ever use pure Vanilla. I buy a big bottle of it and it lasts me a few years. You can even make your own if you are really keen. Pure vanilla is the best.
You could probably use sour cream instead of yogurt if that is what you have. The two are pretty interchangeable.
HOW TO MAKE BAKED FUNFETTI DONUTS
These are really as simple as making muffins. In fact the batter is really similar to a muffin batter. I really do recommend piping the dough into your donut tin. Its so much easier than trying to spoon it in, and gives you a much neater looking baked donut in the end.
Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
Transfer to a wire rack and cool completely.
To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
Any leftovers may be stored in an airtight container at room temperature for up to two days.
HINTS AND TIPS
Do not overmix the batter. Doing so will toughen your donuts and they won't be as light and fluffy.
You can use either an 8 hole donut pan which makes regular sized donuts, or you can use a mini donut pan which makes 14 mini donuts.
Don't skip the nutmeg if you want an "authentic" donut flavor.
If you don't have a donut pan you can bake these in a muffin or cupcake tin. The recipe will give you approximately 8 to 10 muffins. When cooled, dip in the glaze as per the recipe instructions.
Do NOT use non-pareils sprinkles. They will bleed and ruin the color of your cakes.
These can be frozen, unglazed, in an airtight container for up to six months.
These are really quick and easy to make. I think they would be great additions to children's lunch boxes as well. Much better than popping in one of those packaged highly processed cakes.
They are also really delicious. I sacrificed one for the sake of trying them out so that I could write about them. The cake itself is nice and moist, probably due to the use of the yogurt.
You could leave the topping sprinkles off entirely and still have a delicious very pretty baked donut. Especially if you tinted the glaze a pretty color like pink or pale blue.
BAKED CHOCOLATE BUTTERMILK DONUTS - These remind me very much of the chocolate sour cream donuts that you get at the local coffee shops, no names mentioned. Dense and quite chocolatey . . . without the added faff of frying . . . not to mention extra calories. The buttermilk glaze is quite, quite scrummy . . . with just a hint of sweetness.
HOMEMADE APPLE CIDER BAKED DONUTS - These are gorgeous. Nice apple flavors and dipped in plenty of cinnamon sugar to give them a nice sparkle and finish. There is reduced apple cider in the batter to give you a beautiful authentic apple cider flavor!
Yield: 8
Baked Funfetti Donuts
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tasty donuts are quick and easy to make and oh so tasty. With a fun glaze and sprinkle topping.
Ingredients
For the Donuts:
- 1 cup (140g) plain all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch ground nutmeg
- 1/3 cup (65g) granulated sugar
- 1/4 cup (60ml) milk
- 1/4 cup (61g) Greek yogurt
- 1 large free range egg
- 2 TBS butter, melted and cooled to room temperature
- 1 1/2 tsp vanilla extract
- 3 TBS rainbow sprinkles
For the glaze:
- 1/4 cup (60ml) milk
- 2 cups (260g) icing sugar, sifted
- 1 tsp vanilla extract
- extra sprinkles for topping
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Spray a baking donut pan with non-stick cooking spray and set aside.
- Whisk the flour, baking powder, soda, sugar and nutmeg together in a bowl.
- Whisk the milk, yogurt egg and vanilla together. Whisk in the melted butter to combine thoroughly.
- Add the wet ingredients to the dry ingredients and fold together just to combine. The batter will be quite stiff. Fold in the sprinkles.
- Put the batter into a piping bag or a zip lock baggie. Clip off the corner and pipe into the donut pan filling it no more than 3/4 of the way full.
- Bake in the preheated oven for 9 to 10 minutes until the edges are golden brown and a toothpick inserted in one comes out clean.
- Transfer to a wire rack and cool completely.
- To make the glaze, combine all of the ingredients in a saucepan over low heat. Whisk together until smooth. Remove from the heat.
- Dunk the donuts topside into the glaze and place onto a wire rack, glaze side up. When you have dunked them all if you have any glaze left you can dunk them again. Sprinkle with additional sprinkles to decorate.
- Any leftovers may be stored in an airtight container at room temperature for up to two days.
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