Sabado Gigante Part 2: Portobello and Gardein Fajitas with Special Salsas

¿Dónde está la biblioteca?

Sadly, man cannot live on cake alone (I'm working on a magic science pill to give you all those other nutrients so you can), so we were forced to make an actual dinner to go with my flan on Saturday. The plan was originally to make some grilled chicken fajitas, but one of our guests was vegetarian, which allowed me to reach back to my cooking roots and prepare a meal worthy of my sister's kitchen. I prepared portobello mushroom (the steak of the veggie world) and gardein (faux chicken) fajitas with the help of Kevin's grillmaster skills. Since last week's Top Chef featured a sauce quick fire challenge, I was dead set on prepping two outstanding salsas to bring out the flavor in the fajitas: a creamy salsa verde and a honey chipotle lime salsa.

Portobello Mushroom and Gardein Fajitas
Servings: About 12-15 fajitas

Grilling portobellos is pretty easy

Time: 20 minutes

4 Portobello Mushroom Caps
4 Gardein chicken patties, defrosted
Butter
Fajita Seasoning
Cayenne or crushed red pepper
Green bell pepper, sliced
Onion, sliced
Garlic, minced
Olive Oil
Cumin
Tortillas
Salsa (recipes follow)

From far away it even looks like steak.

1. Prep the faux meat! This can either take place on a grill or in a frying pan with some olive oil. 
2. Clean the portobello mushrooms and remove the stems. Cut a shallow cross into the tops of the caps to help them absorb flavors. Place about half a tbsp of butter on top of each and grill with the lid closed for about five minutes or until the butter is sufficiently melted. Then flip the mushrooms, add more butter and grill closed for another five minutes or until the mushrooms are tender. Slice and serve.
3. Season the gardein patties with cumin, fajita seasoning and cayenne or red pepper for spice. Grill for about five minutes per side or until grill marks form and the patties are heated throughout. Slcie and serve.
4. Saute the bell pepper and onion in olive oil or butter with some minced garlic until the veggies become soft and fragrant.
5. Warm the tortillas on the grill or in a frying pan then top with your "meat", veggies and salsa and enjoy.

I'm an even bigger fan of gardein now that I've had it grilled.

Luckily, I was able to avoid being arrested in Texas due to serving vegetarian options. Both the portobello mushrooms and gardein patties were packed with incredible flavor from the grill. Even the carnivorous folk devoured them. By themselves, the fajitas were amazing, but my two special salsas really helped them pack a wallop. 

Salsa Verde

2 avocados

10 tomatillos, stems removed

3 cloves garlic

2 jalapenos, stems removed

1 handfull of cilantro

Salt to taste

8 oz sour cream

1 tsp fajita seasoning

The sour cream will mellow it out a lot, so make sure you have enough jalapeno.

1. Cook the jalapeno and tomatillos in boiling water until the tomatillos turn to become a dull brown (about 10 minutes). 
2. Combine the ingredients in a blender and puree until smooth. 
3. Chill in the fridge for 30-60 minutes and serve.

The salsa verde is perfect for dipping tortilla chips in while you wait for your fajitas. This restaurant standard is delightfully creamy with just the right kick from the jalapenos. The cilantro also plays a key role to make this a salsa to remember. Feel free to vary the amount of sour cream and jalapeno to control consistency and heat. Make sure display some patience and chill it because it's even more amazing cold.

Honey Chipotle Lime Salsa

12 oz.  tomato paste

1 tsp chipotle powder

Juice of one lime

1 tbsp olive oil

1-2 tbsp honey

Salt to taste

Water to desired consistency

Kevin's hand modeling career is really starting to take off.

1. Combine the tomato paste and chipotle powder in a sauce pan over medium-low heat. 
2. Mix in the olive oil, lime juice and honey until smooth. 
3. Add water to thin the salsa and let cook for five minutes.

My honey chipotle lime salsa was the star of the meal. It has just the right Tex-Mex balance of sweet and spicy that forces you to eat an extra fajita or two just so you can enjoy more of it (not that I say that from experience or anything...). Sadly, the recipe didn't produce much since I didn't want to water down the flavors heavily, so it quickly became extinct.

Just another typical night filled with special guests at my apartment.

Fajita night was the most wonderful kind of success: the kind that ends with us all feeling disgusting and unable to move from the couch. I'm just glad we all managed to somehow roll over long enough to finish it all off with my flan.

Sabado Gigante Part I: Flan Brûlée

And the winner for best jiggly dessert is flan! Take that jello!

This past Saturday, we had some tough decisions to make. Without college football on, what were we to do with our day? After some most tasty recon at a nearby taco truck, we decided to use our energy (thanks to the two naps I'd taken since Friday night) to host a fajita night (stay tuned for portobello mushroom and gardein fajitas with two fancy salsas). Since I made tres leches the last time we had a Mexican night, I determined I should go with the next greatest hispanic dessert: flan. I mulled the many recipes out there, but it ended up being a no-brainer once I found Susan Feniger's (of Street and Kaya Toast fame) take.


Flan Brûlée
Adapted from Susan Feniger and Mary Sue Milliken
Time: 150 minutes (plus cooling)

1 1/2 cups sugar (plus extra for the end)
2 cans sweetened condensed milk
Equal amount of whole milk (use cans for measuring)
8 eggs
1 1/2 tsp vanilla extract
2 tsp almond extract
1/4 tsp salt
1 tbsp Amaretto
1 orange, sliced 
1 pint strawberries, halved

I was most skeptical that this would be able to come out after baking.

A water bath as seen in science!

1. Preheat the oven to 325 F.
2. Make the caramel by heating the sugar in a medium skillet over medium heat until it begins to melt. Then lower the heat to low until it finishes melting and browning. 
3. Pour the caramel over the bottom of a 3 quart baking dish (preferably more oval and shorter than the one I used). Tilt the dish so the caramel spreads evenly, but do this quickly because it will harden rapidly.
4. Gently whip the eggs in a large bowl until smooth.
5. Add the condensed milk, milk, vanilla extract, almond extract, salt and amaretto and whisk until smooth.
6. Strain the mixture into your baking dish to remove any of the unmixed egg.
7. Set the dish in a warm water bath covering at least halfway up the flan.
8. Loosely cover the top with aluminum foil to prevent it from burning.
9. Bake for 90 minutes to two hours or until the center feels slightly firm agains the touch. 
10. Remove from the water bath and cool in the fridge until ready to serve.
11. Sprinkle sugar on top of the flan and harden with a butane torch.
12. Carefully remove the flan from the baking dish by covering with a large plate and flipping over.
13. Garnish with oranges and strawberries and serve.

A terribly unappealing looking skin formed on the bottom. (I was very shallow when it came to my decidedly not shallow, giant flan.)

I was a little too confident going in to my first foray with flan. About half an hour after putting it in the oven, I realized the shape of the baking dish was probably just as important as the volume. Suddenly, my super tall flan seemed highly impractical and likely to bake poorly. After another hour of pacing uncontrollably, I was finally ready to check the flan. The top had started to become firm, but the insides were still a lake of eggyness. Following several voodoo sacrifices and another half hour of baking, the insides finally firmed up, and the flan was ready to come out. Sadly, the top was now slightly overbaked and a skin had formed. Determined, I set about to correct this by fighting fire with, well, fire.

So I fixed it with fire!

The decision to brûlée the bottom of the flan served two purposes. It helped distract from the skin (with both taste and texture), and it helped make up for the lack of caramel on top due to the shape of the dish. Plus, it was pretty fun to play with a torch. The real danger was only just beginning, as I now had to flip the flan over without destroying it (seeing how I'm terrible at flipping something as simple as eggs, I wasn't hopeful).

You've just been brûléed!

After some minor side scraping with a knife, I was able to successfully release the deliciousness. The extra baking didn't leave much time for it to chill in the fridge, so I had to serve it slightly warm (trust me when I say it's even better after sitting in the fridge overnight). Despite this, it was still one of the most incredible flans I've ever had (and I've had my fair share of flans thanks to my grandmother). The middle was splendidly juicy and bouncy, which went perfectly with the caramel top and crisp brûléed bottom. Of all the flavors, the amaretto was the star to help set this apart from your typical flan, and a subtle hint of orange from the garnish helped provide a fabulous finish.

Just when I thought the flan couldn't get any more awesome, it turned into pac-man!

Baking Brownies: Or That Time I Used a Pound of Butter

I'm shocked you can't see them glistening from the butter.

I wanted something mega-chocolatey to provide a "healthy" alternative to my Maker's Mark Cupcakes this weekend, so I decided to find the most ridiculous brownie recipe possible. Shockingly, the recipe came from the Barefoot Contessa and not the Butter Queen Paula Deen (busting rhymes, dat's just how I roll). Normally, I'm not a huge fan of brownies, but these practically fudge desserts won me over and made me a believer (which is important since I'll likely have to meet my creator soon from the clogged arteries).

Brownies
Modified from the Barefoot Contessa
Servings: 20-30 brownies
Time: 60 minutes

Now there's that shine I was talking about

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces unsweetened chocolate
6 extra-large eggs
2 tbsp instant coffee granules
2 tbsp pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1-2 cups chopped walnuts

The finished batter

1. Preheat the oven to 350 F.
2. Butter and flour a 12" x 18" x 1" baking sheet. Using a different size will cause the cooking time to vary.
3. Melt the butter, 1 lb of chocolate chips and unsweetened cocoa in a metal bowl over simmering water. Allow it to cool a little.
4. Stir the eggs, coffee, vanilla and sugar together in a large bowl. Make sure not to beat the eggs.
5. Add the warm melted butter and chocolate to the egg mixture and stir. Let cool to room temperature.
6. Sift 1 cup of flower together with the baking powder and salt and add to the cooled mixture. 
7. Toss the walnuts and remaining chocolate chips in 1/4 cup of flour and add to the batter.
8. Pour the batter into your buttered and floured baking sheet and cook for 20 minutes.
9. Hit the baking sheet against the oven rack after 20 minutes to help remove air from between the pan and batter.
10. Bake for an additional 15 minutes or until the toothpick test comes back clean. This is a tricky test because melted chocolate from the chocolate chips could provide a false negative result.
11. Let cool then cut and serve.

Fortunately all the calories and fat were baked off in the oven. Yup, I'm pretty sure that's how science works.

Once I got past the absurdity of these brownies, I was ready to get down to business and help them fulfill their destiny. The first thing I noticed is the awesomely flaky tops (that's the butter at work). This leads to a surprisingly fudge-like center (again the butter) that stopped me in my tracks. On top of these two wonderful consistencies at play, you get a fantastic kick of coffee to go with all that wonderful chocolate which will help you stay awake as your body tries to shut down and go into a sugar coma.

Interestingly enough, the first piece to go was a center piece and not a corner.

I can only assume that everyone else agreed that these were some of the most delightful brownies ever judging by their rapid extinction (although the cinnamon cream cheese Maker's Mark cupcakes managed to move at warp speed).  Luckily, what would've obviously been an otherwise lame party (I mean seriously a party without brownies and cupcakes? Who would want to go to that?) was once again saved by my baking (and my always sweet dance moves).

My plan to move up in my company by giving all my coworkers heart disease continues!

Maker's Mark Cupcakes

My two favorite food groups: cupcakes and bourbon.

You may have noticed by now that I have quite the affinity for cupcakes, especially boozy ones (see Chocolate Stout, Blue Velvet with Limoncello Frosting and Bananas Foster Cupcakes). Recently, I made a point to stop posting about cupcakes so much leading to over a month between cupcake entries and a bad case of the DTs. With Kevin's new job starting it seemed like the perfect excuse to have a party solely for the purpose of me going on a baking spree (I mean congratulating him...), so I jumped on the chance and the result was some of the most glorious cupcakes ever (and some of the most fattening yet transcendent brownies. stay tuned for that) that bursted with an exquisite bourbony bite.

Maker's Mark Cupcakes
Recipe modified from Crave Cupcakes
Servings: 24 cupcakes
Time: 45 minutes

Tastiest batter ever

3/4 cup butter, softened
1 cup and 2 tbsp brown sugar, firmly packed
1/2 cup Maker's Mark
1/2 cup buttermilk
1 cup granulated sugar
3 eggs
2 3/4 cup flour
1/2 tsp baking soda
1/6 tsp allspice
1/4 tsp salt
Pinch of cayenne pepper

1. Preheat the oven to 300 F.
2. Whisk the flour, baking soda, allspice, salt and cayenne together in a large bowl and set aside.
3. Cream the butter and sugars together until light and fluffy.
4. Beat the eggs together then slowly add them to the creamed butter.
5. Alternate adding the flour mixture and the wet ingredients while mixing at low speed. (Dry-> wet -> dry -> wet -> dry). Make sure not to overmix. You should finish the mixing by hand.
6. Fill cupcake liners ~2/3 full with the batter. Overstuffing as always will lead to dreaded muffin tops.
7. Bake for 25-30 minutes or until the toothpick test comes back clean. Make sure to turn once halfway through.
8. Pour yourself a finger of bourbon while you wait for the cupcakes to finish baking.
9. Let cool on a wire rack.
10. Frost and enjoy (see below for frostings).

The cakes themselves were incredible and hardly needed frosting. Judging from the batter, I knew this was going to be a special batch, and they didn't disappoint. The allspice and cayenne paired magnificently with the bourbon in an impeccably moist dessert. But food isn't all about taste. Smelling is half the experience, and the soothing bourbon aroma makes your mouth water in anticipation.

Since I was only making one kind of cupcake, I wanted to make sure to have two (equally boozy) frostings for a little variety.

Cinnamon Bourbon Frosting

Originally appeared in Bananas Foster Cupcakes

8 oz cream cheese, softened

1/2 cup butter, softened

1 tsp ground cinnamon

3/4 tsp vanilla extract

1/2 tsp Maker's Mark

2-3 cups powdered sugar

1. Beat the cream cheese, butter, cinnamon, vanilla and bourbon together until light and fluffy.
2. Sift the powdered sugar and mix it in half a cup at a time until you reach your desired sweetness level.
3. Whip at high speed to remove any chunks and thicken.
4. Refrigerate for at least an hour then pipe onto the cupcakes.

My new frosting gun came in handy.

Cream cheese frosting may be the greatest invention of all time (take that wheel and sliced bread!). I always try to think of another frosting to go with my cupcakes, but it seems ridiculous to settle for anything but the best. Previously, I made this cinnamon packed frosting for my bananas foster cupcakes, so I knew it'd go nicely with this somewhat similar cupcake. The cinnamon was in perfect harmony with the spices of the cake, and the bourbon helped reinforce the theme of the cupcakes.

Chocolate Bourbon Frosting

Modified from Allrecipes.com

6 tbsp unsweetened cocoa powder

6 tbsp butter

6 tbsp evaporated milk

1 tsp vanilla extract

2 tsp Maker's Mark

2 3/4 cups powdered sugar

1. Sift together the cocoa powder and powdered sugar and set aside.
2. Cream the butter at medium speed until light and fluffy.
3. Alternate adding the powdered sugar mixture and evaporated milk. You can alter the consistency by adding more sugar or evaporated milk.
4. Mix in the vanilla and bourbon.

This frosting got a little too hard in the fridge, so it didn't pipe as nicely as I'd hoped.

I had never made a chocolate frosting before, so now seemed like the perfect time to experiment. The frosting itself was absolutely incredible with a marvelous consistency and just the right amount of chocolate taste. Unfortunately, on the cupcake it was a little overpowering and distracting from the cake centerpiece. Despite this, I know I will be using this recipe again with just some minor tweaking.

Now that would be quite the bender.

It might not seem like it, but this was actually a case of me showing restraint with my cupcakes as these involved no fillings or glazes (I fought the urge to candy some pecans for garnish). This was because there simply was no need for them. The cake and frostings were so flavorful and delicious that I didn't want anything else there to distract from them. The cinnamon cream cheese ones disappeared in what seemed like minutes and the chocolate ones were also a big hit. These are right up there with the bananas foster cupcakes as my all time favorite. Most importantly, they were a sublime way to celebrate my love of baking, wait, I mean Kevin's next step of that crazy thing called adulthood...

Scallops with Pineapple Salsa

Well, lucky reader(s) (I can only assume there's more than one of you), today is the most grand of days as I find myself with enough energy to write two posts in one night. As Kevin copes with his 4 whole days of unemployment (seriously I'm shocked I didn't come home to him in a Drew Carey induced stupor), he decided we should make dinner. I was feeling scallops given our great track record with them and their appearance on Top Chef last night. I was also feeling Mexican food. We both agreed this sounded like a horrible combination, but found a way to somewhat appease my pregnancy like cravings by adding this pineapple "salsa".

Scallops with Pineapple Salsa
Modified from Paula Deen
Servings: 2
Time: 20 minutes

One of these scallops is not like the other

1 cucumber, peeled and diced
1 cup pineapple, cubed
3 tbsp cilantro, chopped
1 tbsp red onion, diced
Juice of 1 lime
2 1/2 tsp lime zest
1 jalapeno, diced and seeded
1 tbsp sriracha sauce
6 scallops
Salt
Pepper
Olive oil
Butter

A close-up of the scallopy goodness.

1. Combine the pineapple, cucumber, cilantro, red onion, lime juice, zest, jalapeno, sriracha, and a pinch of salt in a bowl.
2. Sprinkle salt and pepper on the top and bottom of the scallops.
3. Sear the scallops in butter and olive oil over medium heat for 3 minutes per side until a healthy crust forms.
4. Top the scallops with the salsa and enjoy.

I also describe how I dance as "making pineapple salsa".

Any chance we get to include cilantro in a meal, we will gladly take. For me though, the real star was the pineapple with the scallops (Kevin was a fan of the cucumber aspect, so everyone won). At first, I was a little opposed to the salsa because the scallops are so amazingly butteryly (I'll be sure to play that word in scrabble in the future) tasty on their own that it almost seems like overkill to add anything else to them. In the end, I appreciated the sweetness and acidity that the pineapple added. To round out the meal, we added an earthy salad to balance the richness of the scallops.  Now, I just hope this delicious meal making continues for the remaining three days Kevin has between jobs.

It's important to balance the meal (and give my body the greens it's been deprived of).

Chicken & Sausage Gumbo

There's one glorious occasion celebrated around the city of New Orleans when it starts to get cold. No, it's not the Saints headed to the playoffs (really, we couldn't celebrate that until the past 5 years). Rather, it's that it's finally time to make a delicious, hearty gumbo to fight the moderate winter. As a good Louisiana boy, one of my first cooking adventures ever was a gumbo. I decided to make my mom a gumbo for her birthday when I was around 10, so I grabbed a cookbook and found a recipe. Then I did very little work and watched my mom make it like any good child would. When I moved to Los Angeles, I started to miss the South, so I have made sure to cook a gumbo at least once a year since.

Chicken & Sausage Gumbo
Adapted from one of my mom's cookbooks by Mrs. Dot Scanio
Servings: 8-10
Time: Approximately 4 hours

The hole patterns in rice always amuse me.

1/3 cup cooking oil
6 tbsp flour
2 medium onions, diced
1 lb andouille sausage, sliced
1 lb ham, cubed
3 chicken breasts
8 cups water
2 beef bouillon cubes
3 chicken bouillon cubes
Gumbo file to taste (optional)
Salt to taste
Pepper to taste
Tabasco to taste
Extra long grain rice

Your roux should be at least this color but preferably darker. 

Among the best smells to ever grace my kitchen

1. Make your roux. Mix the flour and oil over medium heat stirring frequently until it starts to smell nutty and becomes caramel colored. Let it get as dark as you possible, because your gumbo will take on that color in the end. 
2. Cook the onions and sausage in the roux until the onions become soft (about 5 minutes).
3. Transfer to a large pot and add the chicken, ham and water.
4. Bring the water to a boil then add the bouillon cubes.
5. Lower the temperature to a simmer and let cook until the chicken breaks apart (about 3 hours). Make sure to stir every 15 minutes or so to prevent burning.
6. Add salt and pepper to taste. (The andouille should add most of the salt and pepper that you need.)
7. Serve over extra long grain rice with tabasco (and a dash of file if desired).

You know it's ready when the chicken does this and you can no longer take the smell and must eat it.

I had one wish for the Saints game against the Giants this Monday, and that was to feast on a gumbo while the Saints feasted on the Giants defense. Thanks to Drew Brees and a lazy Sunday afternoon, that wish was fulfilled. This chicken and sausage gumbo is about as basic of a gumbo as you can make. Even with its unassuming appearance (and relatively low cost), it still packs an insane amount of flavor. Despite the near ubiquitous nature of the now shredded chicken, it doesn't take over the dish (but it might absorb most of the liquid once you put this in the fridge). Instead, it works in perfect harmony with the spicy andouille and ham to transport your taste buds to the French Quarter. As the game drew to its 49-24 close, I sat on my chair, full and knowing what it felt like to be utterly satisfied.

Later this winter, I'm going to venture out and try to make an okra and seafood gumbo. If it comes out half as good as my grandmother's amazingness (which should've been bottled and sold as dipping sauce for everything), then I'll be a happy man.

Dulce de Leche Apple Pie

After a two month hiatus that was almost too much to endure (I needs my pie), Robin and I teamed up again to deliver another tasty take on a traditional pie. Having already made among the most delicious strawberry-rhubarb and cherry pies known to man (and I'm sure whatever alien species may exist as well), we decided to bake a good old fashioned apple pie. Except, this apple pie would have the gooey amazingness known as dulce de leche to separate it from your grandma's. Despite almost ruining my microwave, we still managed to deliver one fantastic pie worthy of your favorite diner.

Dulce de Leche Apple Pie
Adapted from RecipeGirl.com
Servings: 1 pie
Time: 150 minutes

Despite the weird taste from cornstarch, Robin kept eating it.

Pie Crust (recipe here)
1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 granny smith apples, peeled and sliced
1 braeburn apple, peeled and sliced
1/2 cup sweetened condensed milk
2 tbsp apple cider
3/4 tsp vanilla extract

This seemed like a fitting top to our Apple pie.

But I forgot the image would be flipped when we actually placed it on...

1. Get your pie crust prepped. You can find the recipe in the link provided or just buy frozen crust. The crust needs to sit in the freezer for an hour, giving you lots of time to make the filling and dulce de leche.
2. Preheat the oven to 400 F.
3. Make the dulce de leche. We made ours in the microwave, which tasted great but had somewhat of a weird consistency. Just microwave the condensed milk on medium power lightly covered in two minute increments until it reaches the desired thickness (about 10 minutes). Be sure to stir well between each round. Also be careful that it may overflow and get all over your microwave and cause your plate to stick to the rotating microwave tray (not that that's what happened to us or anything...). You can also make dulce de leche in the oven or on the stove which will give a much nicer consistency but will take about 5 times longer at least.
4. Mix the sugars, cornstarch and spices together in a small bowl and set aside.
5. Toss the apples, dulce de leche, cider and vanilla extract together to cover the apples. 
6. Coat well with the dry ingredients.
7. Cover a 9" pie tin with half of the rolled out crust and fill with the apple mixture.
8. Top with the other half of the rolled out crust and sprinkle on brown sugar. Make sure to cut some vents into the top.
9. Bake for 30 minutes. If the crust begins burning, cover with aluminum foil (either as a collar around the ends or completely covering the top).
10. Drop the temperature to 375 and bake for an additional 20 minutes.
11. Let cool for at least half an hour (preferably longer if you have that kind of crazy willpower) to let the filing set.
12. Top with vanilla ice cream and serve.

You can't help but feel wholesome looking at that.

After anxiously sitting in front of the oven waiting for the pie to finish, we were treated to a wonderfully gooey dessert that kept things interesting. Nothing quite beats having that warm apple pie meet the cold ice cream to make your taste buds grateful. This was a fairly straightforward pie, aside from the dulce de leche. After we finally cleaned up the microwave, we were able to get a delicious, but far too thick dulce de leche to mix in with our apples. Due to its highly viscous (read: solid) nature, it didn't evenly spread throughout the filling, so we were left with delightful little pockets of dulce de leche that were a nice treat when found (think of it like finding the baby in a king cake except everyone ends up a winner and no one chips a tooth).

If the dulce de leche, takes on a weird consistency just whisk it like crazy (and watch it get stuck to the whisk).

Three pies in to our amazing pie odyssey, I'm ready to declare our baking venture a massive success (it always ends in me eating pie, so really there was almost zero chance for failure) and apply for the necessary small business loans to start up our own pie shop (writers, please send in your best pie puns for naming consideration). Next up, we need to start experimenting with different crusts (even though our current one is perfectly flaky), so we can mix things up a little. Any suggestions for the next pie we should tackle? 

Now that looks like a sweet baker you would gladly buy pie from.

But before long her true pie devouring intentions shined through.