coffee

Blueberry and Banana Pancakes

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Sunday Brunch!❤ Fluffy Blueberry-Banana Pancakes with local Ontario maple syrup and a side of blood oranges! Yum! Have a wonderful day! {easy recipe below👇}

 

Blueberry and Banana Pancakes Recipe

2 large eggs
1.5 cups almond milk
1/4 cup sugar
2 tblsp walnut oil
1 1/3 cups all purpose flour
1 tsp baking powder
Pinch of salt
1/2 tsp ground Vanilla bean
1/2 tsp ground cinnamon
Sliced Bananas
Blueberries
Chocolate chips

1. In a large bowl, whisk all the liquid ingredients together and then slowly whisk in the flour and remaining ingredients.
2. Melt some butter on a hot, flat surface (griddle or pan) and ladle 1/3 cup of the batter. Add desired toppings (sliced bananas, blueberries, chocolate chips, etc).
3. Flip over when they have risen (double in size). Transfer to a plate and garnish with fresh fruit and maple syrup. Enjoy!

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Valentine’s Chic Chocolate Cake

Valentine’s Day is just around the corner! What are your plans- fancy big dinner or staying in with a home cooked meal?

We’re staying in this year and celebrating with this simple chocolate cake. It’s a quick 1 bowl dessert, no mess, no fuss and sugar free as it’s sweetened with maple syrup. I hope you enjoy it and let me know how it turns out.

Would love to hear your plans, leave me a note in the comments!

Happy Valentine’s Day!❤


Chic Chocolate Cake Recipe


Ingredients:


2 large eggs
1/2 cup butter, softened
1/4 cup dark maple syrup
Pinch of fleur de sel
1/2 tsp ground vanilla bean
3 tbsp flour (or gf flour mix)
1/2 tsp baking powder
1/2 cup cocoa powder
1 shot prepared espresso

*dehydrated raspberry powder

Method:


• Whip the butter, add the eggs until double in volume.
• Add the maple syrup, fleur de sel and vanilla bean.
• Gently fold in the flour, baking powder, and cocoa powder until combined.
• With the mixer running on the lowest speed, slowly pour in the espresso. Can also be done by hand – gently fold in the espresso with a whisk until smooth.
• Pour into a 9″ baking pan with a removable bottom and bake for 15-20 minutes.
• Remove and let cool.
• Serve with whipped cream, dust with icing sugar or dust with dehydrated crushed raspberries as shown in the photo.

*The cake can also be topped with a ganache frosting (1:1 ratio chocolate + hot whipping cream, let stand and whisk until smooth and cool enough to pour or thickened to spread)

Enjoy!

Silky Smooth Chocolate Ganache Tart

Silky Smooth Chocolate Ganache Tart! Bet you can’t stop at one slice!

Super simple and delicious, I am sharing the recipe below. Enjoy it for New Year’s Eve, its rich and delicious and can be made ahead with no fuss! Enjoy!😍

Remember to tag your recreations with my hashtag #hautesucre

Recipe:

Ingredients:

1 baked tart shell (recipes linked below)

Tart Recipe

Tart Recipe

1 1/2 cups valrhona 55% equatorial chocolate feves

1 1/4 cup heavy cream 35%

Pinch of fleur de sel

Pinch of ground vanilla bean

1/4 cup valrhonaDulcey chocolate feves

Directions:

  1. Bake tart shell and let it cool.
  2. Warm the cream in a heatproof bowl until just boiling, set aside and add the chocolate feves. Let stand for 3 minutes. Whisk to combine until silky and smooth.
  3. Pour into baked and cooled tart shell. Refrigerate for 4-6 hours until completely set.
  4. Melt 1/4 cup Valrhona Dulcey chocolate and put in a small parchment piping bag. Decorate the top of the set chocolate tart in a spiraling pattern.
  5. Let it set and slice into neat slices with a hot knife. *The tart will be soft centre set (not rock hard ganache – if that’s the texture you want, up the chocolate to cream ratio by 1/4 cup) Enjoy!

Maple Mousse Verrines with Maple Hazelnut Crunch

Happy December! We’re in the last days of the year and unveiling our final PC Black Label Collection box. Let’s take a closer look at these wonderful products and what we will be using to make our holiday recipe this month!

PC Black Label Pure Maple Syrup

100% pure and crafted in the Beauce-Frontenac region of Quebec, this lusciously sweet Pure Maple Syrup is harvested late in the season for a heightened and deeply rich maple flavour and naturally dark colour.

PC Black Label Butternut Squash Pasta Sauce

Imported from Italy where it’s prepared in small batches, this delicious Butternut Squash pasta sauce is excellent with pasta, chicken, roasted vegetables and as a sauce for pizza.

PC Black Label Kaffir Lime Leaves Herb

Imported from Thailand, these Kaffir Lime Leaves impart a fragrant, citrus bouquet to your Thai, Malaysian and Indonesian curries, stir-fries and soups.

I opted to go with the PC Black Label Pure Maple Syrup this month to make Maple Mousse Verrine cups. Perfect for the holiday season and easy entertaining, they’re decadent and delicious and will have your guests asking for seconds! Simple ingredients bring this beautiful dessert together in no time and can be prepared ahead of time without the fuss!

This PC Black Label Pure Maple Syrup is rich and decadent and we’ve been enjoying it in these Maple Mousse Verrines as well as on pancakes, waffles, oatmeal (yum!) ice cream and even in my morning coffee.

I hope you’ll try out my new recipe this month and let me know what you think in the comments section below or on my social media channels using my hashtag #hautesucre.

Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

Maple Mousse Verrines Recipe

Ingredients:

1/4 cup cream cheese

1 1/2 cups 35% heavy whipping cream

1 tablespoons raw sugar

2 tablespoons maple syrup

Pinch of sea salt

1/2 teaspoon PC Black Label Madagascar Bourbon Vanilla Bean

4-6 Mini dessert glasses

Maple Hazelnut Crunch (recipe below)

Directions:

1. In a large stand mixer fitted with the whisk attachment, whisk the chilled whipping cream on medium high until soft peaks form.

2. Add the raw sugar and cream cheese and whisk on highest setting for 2 minutes until the mixture is smooth.

3. Add the salt, vanilla bean, maple syrup and a 1/4 cup of the maple Hazelnut crunch. Whisk on high for 2 minutes.

4. Transfer the mixture to a piping bag fitted with a mid size nozzle.

5. Pipe the mixture into 4-6 small glass cups (approx 125ml) leaving 2 inch from the top.

6. Refrigerate the Maple Mousse Verrines until well chilled, approx 1-2 hours.

7. Garnish with the remaining Maple Hazelnut Crunch pieces just before serving. Enjoy!

Maple Hazelnut Crunch Recipe

Ingredients:

1/2 cup maple syrup

1/4 cup hazelnuts, crushed into halves

Directions:

1. Over high heat bring a small pot of maple syrup to a boil.

2. Once it starts to bubble and foam, add the hazelnuts and stir for 1 minute.

3. Once the mixture coats the back of a spoon, pour it on a parchment lined sheet and spread out (approx 3-5 minutes on medium-high heat).

4. Allow it to cool completely and crack into small pieces with your hand or with the back of a large spoon.

5. Set aside to garnish

(This post is sponsored by President’s Choice. I used their PC Black Label Pure Maple Syrup to make these decadent Maple Mousse Verrines).

Cranberry Vanilla Bean Scones

We’re back with another exciting month of delicious President’s Choice PC Black Label Collection products.  Let’s take a closer look at this month’s box.

 

PC BLACK LABEL PURE PEPPERMINT EXTRACT

A must-have during the holiday season and colder weather months, add a drop or two of this refreshing pure peppermint extract to hot chocolate, cappuccino, cookies, candies, icings, and sweetened whipped cream. It’s also great massaged onto your temples to relieve a headache!

PC BLACK LABEL FIG CABERNET WINE JELLY

This sweet wine jelly is infused with ripe, sweet figs and dry, full-bodied Cabernet Sauvignon, a red wine with rich black currant and dark cherry notes. It’s the perfect pairing this holiday season, whether it’s a part of an appetizer cheese tray or brushed onto a plum or pear tart for dessert.

PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

Known for its superior quality, the Madagascar-Bourbon vanilla bean is the most popular of all the vanilla varieties. It is highly fragrant, with desirable thin, oil-rich skin, and has sweet, smooth flavours and aromas.

I have had a chance to try these products in various recipes and I must say that my favourite item this month has been the PC Black Label Madagascar Bourbon Vanilla Bean. 20181103101116_img_1556.jpg As a Pastry Chef, this is a highly coveted item that I love to work with and always reach for before using any extracts. The flavour is rich and shines in any sweet or savory dish that it is used in. For this month, I decided to showcase my love for cranberries and vanilla bean in the form of scones. I love this time of year with the fresh cranberries and the holiday season fast approaching, these are perfect to make for a weekend brunch.  They are sure to please everyone.  If you’re not a fan of cranberries, you can swap them out for blueberries or raspberries. I’m excited to be hosting a giveaway for next month’s PC Black Label Collection Black Box on my Instagram feed.  Read on for more information and how to enter below.  Good Luck! I hope you’ll enjoy the recipe and it becomes your favourite go-to breakfast dessert.  I would love to see your recreations using the hashtag, #hautesucre on your social media channels. Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel.

*PC Black Label Collection December Black Box Instagram Giveaway*

Giveaway details will be posted on my Instagram account @hautesucre. Head on over to find the post of this Cranberry Vanilla Bean Scones Recipe to enter via the Instagram comments. Giveaway Rules:

  • The giveaway will be open for entries on Instagram from Monday November 26th, 2018 to Wednesday November 28, 2018 9:00PM EST.  Please follow the instructions in the Instagram post to enter.
  • The winner will be chosen randomly on the morning of Thursday November 29, 2018 and contacted via Instagram direct message.
  • The giveaway is open to residents of Canada only.

Cranberry Vanilla Bean Scones Recipe

Ingredients:

2 3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup buttermilk

1 PC BLACK LABEL MADAGASCAR BOURBON VANILLA BEAN

1 tbsp baking powder

1/4 tsp baking soda

¼ tsp fleur de sel (sea salt)

1/2 cup cold PC BLACK LABEL NORMANDY STYLE UNSALTED CULTURED BUTTER cut into cubes

1 cup fresh or frozen cranberries

orange zest (from 1 orange)

Topping:

2 tsp cream

2 tsp raw sugar

Finishing:

½ cup white chocolate, melted

Instructions:

Preheat oven to 425°F. Line 2 large baking sheets with parchment paper and set aside.

For the Scones:
  1. Using a sharp paring knife, slice the vanilla bean lengthwise from tip to end. Use the back of the knife to scrape out the vanilla beans. *The vanilla bean pod can be reused and added to your sugar container to make vanilla scented sugar.
  2. In a large bowl, combine 2-3/4 cups flour, vanilla bean, sugar, baking powder, baking soda, orange zest and salt.
  3. Cut in butter until mixture is crumbly and pea sized, do not overmix.
  4. Pour in the buttermilk and cranberries and stir with a fork until a soft, sticky dough forms. Turn out onto a floured surface and, with floured hands, gently knead and shape the dough, adding more flour to prevent sticking as necessary until dough comes together.
  5. Pat out to a 9-inch (23 cm) circle or square as shown and cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart.
Topping:
  1. Brush tops of scones with heavy cream and sprinkle with raw sugar.
  2. Bake for 15 to 20 min, until puffed and golden.
  3. Let cool for at least 20 min on a wire rack.
  4. Melt the white chocolate in a heat proof bowl for 45-60 seconds on high in the microwave.
  5. Using the tines of a fork or the back of a spoon, drizzle the white chocolate over top of the scones. Let it set for a few minutes until the chocolate sets and is no longer runny. Enjoy!

(This post is sponsored by President’s Choice. I used their to PC Black Label Madagascar Bourbon Vanilla Bean to make these scrumptious Cranberry Vanilla Bean Scones).

Nectarine Cake Recipe

Buttery Nectarine Cake🍑 I’ve made this cake 3 times this past week – it’s that good and you need to make it while it’s still nectarine and peach season!

It’s the perfect summertime coffee cake to serve last minute or for a bbq. It takes no time at all to prepare and you can mix it all in one bowl.

If you try my recipe, please hashtag it #hautesucre on Instagram so that I can see and share it.

Enjoy this lovely cake, I’m off to bake another one. Happy baking!😊

Nectarine Cake Recipe

Serves 8

Ingredients:

1/2 cup softened butter

1 1/4 cup sugar

1/4 cup olive oil

2 large free range eggs

3/4 cup full fat sour cream

1/2 tsp ground vanilla bean

1/4 tsp sea salt

1 3/4 cup all purpose flour

1 tsp baking powder

2 nectarines, sliced

1/4 cup sliced almonds

Directions:

Line a 9″ cake pan with butter and a parchment round.

1. In a large bowl, combine the softened butter and olive oil and whisk until light and fluffy.

2. Add the sugar and whisk for 2 minutes.

3. Add the eggs and continue to whisk until the batter has almost doubled in volume.

4. Add the sour cream, ground vanilla bean, and sea salt and gently whisk to combine.

5. Sprinkle the flour and baking powder over the batter and gently fold.

6. Pour the batter in gently and smooth the top with an offset spatula.

7. Layer the nectarine slices over top in a fanned pattern and sprinkle the sliced almonds over top.

8. Bake at 370°F for 35-40 min or until centre cooked through.

9. Let it cool on a rack before removing. Dust with icing sugar and serve.

Orange Mousse Cups

These Orange Mousse Cups are the perfect dinner party dessert, yet perfect for a simple weeknight treat.  They are quick and easy to make, light and airy in texture, and refreshing.  You can easily make this ahead of time, with little or no fuss at all. All you need are simple and wholesome ingredients to turn into a magical dessert that your friends and family will love!

Orange mousse cups

I have made these Orange Mousse Cups with Tropicana Pure Premium Orange Juice to give it a nice refreshing taste that really complements this eggless mousse.  I love incorporating nutritious foods into my desserts, so it’s a great feeling knowing Tropicana Pure Premium Orange Juice provides the additional nutritional benefits.  The orange juice gives this mousse the rich and velvety orange flavour and gives off the impression that you spent hours to make it, when in fact it can be ready in under 30 minutes.

Orange mousse cups

I hope you’ll try out this recipe and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch or dinner party, they’re sure to become your new favourite mousse, get the recipe below. Enjoy!

 

Orange mousse cups

 

Orange Mousse Cups Recipe

Makes 4-6 servings

Ingredients:

1/2 cup Tropicana Pure Premium Orange Juice
2 tsp gelatin
1/3 cup sugar
1 1/2 cups 35% whipping cream, chilled
1/4 tsp ground vanilla bean

Fresh fruit for garnishing
4 small dessert cups or small glasses

Directions:

  1.  Place the Tropicana Pure Premium Orange Juice into a small heat proof bowl and sprinkle over the gelatin. Leave it for 5 minutes until it has bloomed.
  2. Microwave the orange juice and gelatin for 1 minute on high heat and stir until it has completely dissolved, set aside.
  3. In a large stand mixer, pour in the chilled whipping cream and ground vanilla beans, whisk on medium.  Pour in the sugar and whisk on high until soft peaks form.
  4. Chill the whipped cream in the refrigerator for 15 minutes.
  5. Prepare your mousse cups – glasses or small shot glasses.
  6. Return the bowl to the stand mixer and whisk on low, pouring in the orange gelatin mixture.  Increase the speed to high and whisk for 30 seconds until the mousse has combined – do not overmix.
  7. Spoon or pipe the mousse into prepared moussse cups and garnish with fresh fruit
  8. Refrigerate until ready to serve.

Enjoy!

Tofu Breakfast Tacos with Orange Slaw

Breakfast is one of my favourite meals of the day and I’m always excited to prepare new and healthy alternatives.

My take on healthy tacos for breakfast include pan fried chipotle spiced tofu with the most amazing orange cabbage slaw.  These are delicious and easy to whip up for a weekday breakfast and a real crowd-pleaser for those big weekend brunches.

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I have partnered with Tropicana Canada for this recipe using Tropicana Pure Premium® Orange Juice. I made the orange cabbage slaw with Tropicana Pure Premium Orange Juice.  It’s the perfect alternative to limes as it gives the tacos the sweetness that matches the spicy tofu perfectly.  It’s a match made in culinary heaven!

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Tropicana Pure Premium Orange Juice is always on my table for breakfast.  With no artificial sweeteners,  flavours or preservatives, I feel comfort in knowing that I am getting my additional vitamins (Vitamin C, Potassium and Folic Acid).  It is also becoming a favourite recipe add-in for me as it’s so versatile and I use it to bake and cook, too.

I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

Tofu Breakfast Tacos with Orange Slaw Recipe

Orange Cabbage Slaw:

2 cups sliced purple cabbage
1/4 cup Tropicana orange juice 1 tblsp raw sugar
1 tsp kosher salt

In a large bowl toss the ingredients to combined and set aside.

Chipotle Spiced Tofu:

350g ~ 1 package extra firm tofu, chopped
into small squares
2 tsp olive oil
1 tsp dried chipotle peppers
1/2 tsp red chili powder
1 tsp cumin seeds
1/4 tsp tumeric
1 tsp kosher salt
1/2 tsp ground black pepper
1 tblsp tomato paste

Garnishes :

Cilantro
Sliced avocados
Sour cream
Salsa

6-8 Corn Tortillas

 

Instructions:

  1. Preheat a large skillet and add the olive oil spices, and tomato paste.
  2. Cook for 2 minutes on med high until the cumin seeds start to sputter.
  3. Add the chopped tofu and warm through for about 10-15 minutes.
  4. Transfer to a bowl and garnish with sprigs of cilantro.
  5. Over a flame or in a skillet, warm up the corn tortillas and set aside.

Assembly:

  1. Place one tortilla on a plate and layer with the tofu mixture and top with the orange cabbage slaw.
  2. Add slices of avocado and dollops of sour cream.
  3. Serve immediately. Great to serve family style and everyone can help themselves.

Whole Grain Orange Waffles

Waffles are a weekend treat at home and we love gathering around for big brunches with everyone. From sweet to savory, the options are endless. We love these whole grain waffles because they’re a healthy alternative as they’re made with whole wheat flour and our favourite Tropicana Pure Premium Orange Juice.

I feel better knowing I’m feeding my family a healthier option with the addition of Tropicana Pure Premium Orange Juice as it includes two servings of fruit per cup and we get the additional vitamin C and potassium in our waffles.

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But who are we kidding? I love orange juice and any way that I can incorporate it into my meal, I will. My two-year-old daughter will devour an entire waffle for breakfast and I don’t feel guilty serving them to my kids.

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Crowned with our favourite toppings, they’re the perfect cozy weekend brunch meal. To make it even more fun, I like to set up a mini fruit bar station for my kids that includes various berries, sliced oranges, nuts, whipped cream and maple syrup. And of course, we cannot forget the dusting of icing sugar that crowns the top!

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I hope you’ll try them out and if you do, please share them with me using my hashtag #hautesucre, I would love to see them. Make these for your next brunch, they’re sure to become your new favourite, get the recipe below.

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Whole Grain Orange Waffles Recipe

Makes 6 Waffles

Ingredients:

1 1/2 Organic Whole Wheat Flour

2 tblsp buttermilk powder

½ tsp kosher salt

¼ tsp ground vanilla bean

¼ tsp ground cinnamon

1 ¼ tsp baking powder

¼ tsp baking soda

3 tblsp raw sugar

¾ cup Tropicana Pure Premium Orange Juice

1 large free range egg

3 tblsp unsalted butter, softened or melted

Toppings:

Fresh berries

Whipped cream

Icing sugar

Maple Syrup

Directions:

  1. In a high-speed blender mix all the ingredients in the order listed and mix on medium-high for 1 minute or until the ingredients are combined. Set aside.
  2. Preheat your waffle iron
  3. Add enough batter to the hot waffle iron (approximately ¾ cup) and cook until nice and golden.
  4. Transfer to a cooling rack and continue making the rest of the waffles
  5. Transfer one waffle to a plate and top with your desired toppings such as mixed berries, maple syrup and finish with whipped cream and a dusting of icing sugar.

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This post is sponsored by Tropicana Canada. I have partnered up with Tropicana Canada to bring you delicious new recipes that will highlight the goodness of cooking and baking with Tropicana Pure Premium® Orange Juice and how I enjoy it in my daily life.

Swirled Blueberry Pavlovas

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Swirled Blueberry Pavlovas

(This post is sponsored by President’s Choice. I used their PC Black Label Blueberry Syrup to make these beautiful Swirled Blueberry Pavlovas.)

This month’s PC Black Box included three delightful products that I had the opportunity to try. From snacks to desserts, there is such a wide array of PC Black Label products that you can serve for any occasion.

PC Black Label Artichoke Halves

These sun-ripened artichokes are grilled and marinated and they’re packed in a delicious infusion of oils, garlic and spices. My husband loves artichokes and these were a delicious addition to pizza.

These sweet and plump Apricots from Turkey did not disappoint, they were eaten within minutes of opening the bag. My 7 year old son devoured them, they’re that good! Great for a cheese platter or just to snack on, these are a real treat to have around the house.

Made from carefully selected sweet blueberries, this artisan syrup is bursting with fresh berries! It’s an amazing rich syrup which makes delicious cocktails, salad dressings and our favourite breakfast or dessert toppings. One of my favourite products from this month’s PC Black Label Box, read on for my take on a holiday favourite, Swirled Blueberry Pavlovas!
I enjoyed all the products but I particularly favored the PC Black Label Blueberry Syrup for this month’s recipe selection. The first thing that popped into my mind was how well this sauce would go with my one of my favourite holiday desserts, pavlovas!
I swirled this luscious PC Black Label Blueberry Syrup into traditional meringues and slow baked them, get the recipe below.

Swirled Meringues with Blueberry Sauce

Swirled Meringues with Blueberry Sauce

Pavlovas are a holiday favourite in our family and I hope they will become yours, too. This recipe is easy to prepare and the meringues can be baked ahead of time, up to 3 days and stored in an airtight container, layered between parchment sheets.

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Whether you’re a home chef or an aspiring foodie, the PC Black Label Collection makes it easy to unleash your culinary curiosity and get creative. Discover the entire collection and be inspired to #PlayWithYourFood at pc.ca/blacklabel. Have a wonderful holiday season!

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Swirled Blueberry Pavlovas Recipe

Ingredients:

4 large egg whites, room temperature

Pinch of kosher salt

1 cup granulated sugar

1 tblsp cornstarch

1/4 tsp ground Vanilla bean

1/2 cup blueberry sauce

Fork or spoon for swirling

Parchment lined baking sheet

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Meringues with Swirled PC Black Label Blueberry Syrup ready for the oven

Directions:

Baking time: 90 minutes

Preheat oven to 255°F

1. In a small bowl, whisk together the sugar and cornstarch ensuring there are no lumps.

2. In a large stand mixer whisk the egg whites on medium for 1 minute until frothy.

3. Add the salt and continue to whisk on highest setting for 2 minutes.

4. With the mixer running on medium high, slowly add the sugar mixture. Once it’s all added, turn the mixture back on high and whisk for 5 minutes until the mixture is glossy and stiff peaks have formed.

5. Spoon out 6-8 mounds on the parchment sheet using 2 spoons to help release the mixture.

6. Spoon 1 tsp of blueberry sauce into each mound and using the tines of the fork, gently swirl the sauce into the meringue.

7. Using the back of a small spoon, make an indent in the centre.

8. Bake at 255°F for 1 hour and 30 minutes.

9. Turn the oven off and leave the meringues inside to cool down, up to 12 hours without opening the oven door.

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Baked Meringues

Pavlova Assembly:

1 cup Whipping cream 35%

2 tblsp sugar

Fresh fruit

  1. In a large stand mixer add the whipping cream and sugar and beat until medium peaks form.
  2. Plate each meringue and top with the fresh whipped cream, fresh berries and drizzle with 1 Tbsp PC Black Label Blueberry Sauce over top. Garnish with fresh mint and serve immediately.

Enjoy!

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