Choco-Wakka Cookies

I take my kids to the library to pick out books and my daughter Arianna picks out cookbooks full of treats. lol So we decided to try one of the recipes she was begging me to do, and they were super super yummy! I didn't see how many cookies it made, so be aware that this is a big batch. But no fear- just stick the leftover cookies in a ziplock in the freezer and they will be perfect for school lunches! You can always half it too if you were worried

Choco-Wakka Cookies

Recipe from Cool Cookies and Bars-Easy Recipes for Kids to Bake (Pam Price)

Makes about 4 dozen

2 cups plus 2 Tbsp flour

3/4 cup cocoa powder

1 tsp baking soda

1/2 tsp salt

1 1/4 cups butter, softened

2 cups sugar

2 eggs

1 Tbsp vanilla extract

12 ounces semisweet chocolate chips (I did 1 cup milk and 1/2 cup semi)

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

Cream the butter and sugar until it is light and fluffy. Beat in the eggs one at a time. Then beat in the vanilla. 

Stir in the dry ingredients and then the chocolate chips. 

Using dinner spoons, drop the cookie dough onto an ungreased cookie sheet. Space the cookies about 2 inches apart. Bake for about 8 minutes. Let the cookies cool on the pan for 2 minutes. Then transfer then to the cooling rack with a spatula.

Best Zucchini Brownies

Candice shared this recipe with me last week. I made it on Monday this week and again tonight! So yummy!! These brownies are the super moist/melt in your mouth kind of brownies, not the crispy chewy kind. I think that's why they stole my heart. Heaven.

The Best Zucchini Brownies

Recipe from fabulesslyfrugal

1/3 cup vegetable oil

1/2 cup semi sweet chocolate chips

2 Tbsp unsweetened cocoa powder

1 cup granulated sugar

1 egg

1 egg yolk

1 tsp vanilla

1 cup grated zucchini, excess moisture squeezed out

1 cup all purpose flour

1/4 tsp baking soda

1/2 tsp salt

Frosting:

3 Tablespoons butter

1 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons semi-sweet chocolate chips

1 1/2 Tablespoons milk

1/4 tsp vanilla

1 cup powdered sugar

Preheat oven to 350 degrees and line a 9X9 baking pan (recipe says not to use a 8x8, but that's all I have and they turned out wonderful) with foil and lightly spray with nonstick cooking spray.

In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, whisking or stirring occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the sugar. Then add the eggs and vanilla and whisk until combined. Stir in the zucchini. Fold in the flour, baking soda, and salt until the batter is well-combined, but don't over mix.

Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

While the brownies bake, melt together the butter, cocoa, chocolate chips and milk in a small or medium saucepan over medium low heat. Remove from heat and whisk in the vanilla and powdered sugar, until combined and smooth.

When the brownies come out of the oven, pour the frosting on and spread  it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from the pan

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Brownie Bites

Ingredients: 

1 cup coconut oil

2 c semisweet chocolate

1 c packed light brown sugar

1/2 c sugar

4 large eggs

1 teas vanilla

1 teas salt

1 c flour

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin
2. In a large, microwave-safe bowl, heat the coconut oil and chocolate chips for 1-minute increments at 50-75% power, stirring inbetween, until the mixture is melted and combined when stirred together. Don't overheat the mixture, just microwave until the chocolate melts and it comes together - it shouldn't be overly hot.
3. Stir in the brown sugar and granulated sugar.
4. Whisk in the eggs and vanilla extract, mixing well.
5. Stir in the salt and flour until combined.
6. Fill the mini muffin cups about 3/4 of the way full (you can get pretty near the top and still be ok).
7. Bake for 12-14 minutes until just barely cooked through. The edges will be bubbling lightly with coconut oil; that's ok. As they cool, they'll set up perfectly.

from:  melskitchencafe.com

*Updated Cinnamon Rolls/Twists

I originally posted these cinnamon twists about 18 months ago. After a sweet reader noted a mistake on the water measurement, and I have made them time and time again with easier steps, I decided it was time to re-write the instructions. So where the original recipe has your divide the dough in half and double the cinnamon paste, I have been working with all the dough at once and keeping the paste at the half amount. (I was finding half of it oozed out anyway so halving it just works better) You can still divide the dough out into 2 if you want to make half cinnamon rolls, half dinner rolls. But 2 dozen cinnamon rolls disappear quickly around here with 4 kiddos.

The reason these are still my favorite is that where traditional cinnamon rolls take a few hours to make with all the rising, these only take an hour start to finish. They are also topped with a glaze instead of frosting-so they are light and melt in your mouth!

Cinnamon Rolls/Twists

Recipe adapted slightly from Sharon West

Makes about 2 dozen

In your mixer bowl, proof your yeast by adding the hot water and waiting to get bubbly: 

2 Tbsp quick rise yeast 

2 1/4 cups hot tap water

Then add:

1 cube butter, melted (1/2 cup)

1/2 cup sugar

2 tsp salt

2/3 cup powdered milk

2 beaten eggs

3 cups flour

Mix until well blended with your paddle attachment. Then add

3 cups additional flour (this makes 6 cups total)

Now you can switch over to your dough hook if you want to. Set your timer for 10 minutes and let the machine knead the dough with the dough hook. (If you don't have a dough hook no worries just use whatever attachment you have and knead it up)

After the 10 minutes-lower your bowl down or lift your mixer arm up, take the hook out, and cover it. Let it sit and rise for 30 minutes in the bowl. 

While it is rising you can mix up your cinnamon/sugar paste. 

In a small bowl mix together: 

1 cube butter

1 cup brown sugar

4 tsp cinnamon

After your dough has raised 30 minutes, dump the dough out onto a very thoroughly floured counter.  Now with floured hands and a floured surface, roll out the dough into a very large rectangle. Mine today measured 30 inches wide (hip to hip) and 15 inches deep (going away from me).  Now spread the cinnamon/sugar mixture onto half of the dough- the half closest to you. Spread out the paste until it's all evenly distributed. Then fold over the top half so you have a sandwich with the paste in the middle. My scraper works really good for scraping that other half to fold over.

Here are some pictures. I know this seems funny but if this is a new method to you it will help. My actual pictures were not good. One of these days I will take some as I'm doing it, but since I'm usually by myself in the kitchen that will have to wait. Also if your rimmed cookie sheet is 12 x 18 like mine, lay one long wise and the other upright and you can get an idea of how long to roll your dough without actually measuring it. 

Now that you have your "breadsticks" take one of them and twist each end opposite to make it nice a twisty. Now take that twisted stick and wrap it around your thumb. There is a correct direction to twist around your thumb. If the twisty starts to unravel flat, then you need to go the other direction (counterclockwise vs clockwise). You should see the twists even rolled up.

Now put them onto a rimmed greased cookie sheet. (Make sure it's rimmed or your oven will be a mess) I usually fit 12 onto each sheet. Bake them @ 350 for 8-10 minutes. Don't let them "brown." Take them out when just the tops and edges are starting to look "golden". Take them out and glaze the tops

While they are baking- make the glaze:

1 cup powdered sugar

1 Tbsp melted butter

2 Tbsp milk or water (I use water)

splash of vanilla

Mix together with a fork until it's nice and smooth.

Now you are going to stick your hand into a ziplock bag, grab a handful and start rubbing that glaze over the top of the hot rolls. I do this right in my cookie sheet because it tends to be quite messy. Then after the glaze sits a minute, I take them off and put them onto a cooling rack (where they are mauled by hungry children!)

ENJOY!! I promise they are easy- don't let the detailed long directions scare you away. Just trying to be helpful ;)

"Weegies"

My Dad grew up eating his Grandma's famous Swedish Pancakes, but to tell you the truth I've always been too scared to try them. Enter Kelli-my sister in law. They spent Easter with us and showed me how easy it is to make these beauties. In their family they call them "Weegies"  aka Norwegian Pancakes. Try google-ing the difference between Crepes, Swedish Pancakes, Norwegian Pancakes because apparently they are NOT the same. lol 

For the sake of not using the correct term, and because the term just stuck with my kids- we are going to call them "weegies" around here! And they have become quite the regular around our table I must say. I have been trying to get a picture to post, but they get eaten too fast! 

"Weegies"

Recipe from Kelli Melin

makes about 12 (Kelli doubles this recipe. Plan on everyone eating at least 2)

3 eggs

1 1/2 cups milk 

1 cup flour

1/4 tsp salt

1 tsp sugar

Toppings: Fresh fruit, jams and jellies, nutella and strawberries, whip cream, etc. The sky is the limit.

Directions:

Put the milk and eggs in a blender and blend. Add the flour, salt and sugar and blend until smooth. 

Heat up your pan (10 inches works best) to medium heat. The heat is going to be the tricky part so just experiment on the first few. If they are burning turn it down, if they are too sticky and not bubbling up, turn up the heat. 

Once your pan is hot, you want to pour a pancake size (about 4-5 inches diameter) of batter into the center of the pan and then using your fancy wrist you are going to keep rotating around until the batter has filled up the area of your pan and is no longer running when you twist it. Keep it there 2-3 minutes. You will start to see the edges coming up on their own. Take a thin spatula and working around the outside of the "weegie" in, loosen it up and flip it to the other side. If yours isn't wanting to come off the pan- you either need to cook a little longer or turn up your heat. If you find that they are ripping too easily, pour more batter on the next one. Just experiment, but I promise after you have made these once you will have the pattern down and it will be super easy!

We have been filling ours with nutella spread, cut up strawberries and powdered sugar but whipped cream is pretty heavenly too ;)

Thanks Kelli- we love you!! And it is pretty cute when the kids find out what's for breakfast and run around yelling "weegies! weegies!"

Raw Cacao Truffles

 

Raw Cacao Truffles

 

Ingrediants:

2 cups ground raw almonds

2/4 cup raw cacoa powder

6 dates, pitted

1/2 cup raisins

1 tbls coconut oil

pinch of sea salt or Himalayan salt

3 tbl-1/4 cup water-whatever consistently you want-I used almost 1/4 cup

 

Optional:

1 cup unsweetened shredded coconut- to roll the truffles in

 

Grind almonds in food processor, add cacoa, dates, raisins, coconut oil, and salt. Once everything is blended add water to the moisture you want, it will ball the batter, roll the balls in palm of your hand, the size of a silver dollar or a golf ball, then roll into coconut flakes. Place in fridge for two hours. SO yummy!!

Gluten free chocolate cake

This cake is heaven on earth and it's actually gluten fee which is crazy. It's from Mel's kitchen cafe and if you haven't been to her site, she's an amazing cook.

Ingredients:
2 cups cooked and cooled quinoa
1/3 c milk
4 large eggs
1 teas vanilla
3/4 c butter cooled and melted
1 1/2 c sugar
1 c cocoa
1 1/2 teas baking powder
1/2 teas baking soda
1/2 teas salt

Frosting:
2 1/4 c heavy whipping cream
1 1/4 c semi sweet choc chips

Directions:
Preheat to 350 line 2 8 in rounds with parchment paper.
Combine milk, eggs, and vanilla
Add cooked quinoa and butter til smooth ( quinoa should be cooked and cooled and cooked in water not broth and needs to be two cups cooked)

In another bowl whisk sugar, baking Soda, salt, powder, and cocoa and combine with other ingredients until smooth.
Divide batter in the two rounds and cook on middle rack for 28 to 30 min on 350
Remove cake from oven cool for 10 min then put on cooling racks removing parchment paper

Frosting:
Put chocolate chips in a bowl
Heat whipping cream until it simmers and then pour on choc chips
Let sit for 5 min then whisk until it's glossy and smooth
Refrigerate frosting covered for 2-4 hours
Cover the cake and chill entire cake for 2 hours before serving

Note: my frosting did not turn out because I didn't whisk it so I had to use Melanie's picture since my frosting was horrible looking but this cake is very decadent and delicious. It's worth trying!

Chocolate Dipper Cake

Made this cake up in Rexburg with Grandma...delish

Chocolate Dipper Cake

Together Mix:

3 cups flour

1/2 cup cocoa

2 cups sugar

1 tsp salt

2 tsp soda

Make a well  in bowl then add:

2 eggs

1 cup vegetable oil

1 cup buttermilk

Mix well then add:

1 cup boiling water

1 tsp vanilla

Bake 25 minutes at 350

Makes big 9x13 pan or 3 rounds

You can frost it with THIS frosting (from texas sheet cake) or any chocolate frosting.

Huckleberry Pie

Huckleberries from Idaho....Yum! I didn't make the crust on here though, I just used a graham cracker one I had

Huckleberry Pie

Recipe from Taste of Homes

Butter Crunch Crust:

• 1 cup all-purpose flour
• 1/4 cup packed brown sugar
• 1/2 cup finely chopped nuts
• 1/2 cup cold butter

Cheese Filling:

• 1 package (8 ounces) cream cheese, softened
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream or 1 cup whipped topping

Fruit Topping:

• 1/2 cup sugar
• 4-1/2 teaspoons cornstarch
• Dash salt
• 1/2 cup water
• 2 cups fresh huckleberries or blueberries, divided
• 1 1/2 tsp butter

In a bowl, combine the flour, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Spread on baking sheet; bake at 400° for 20 minutes, stirring occasionally.
Remove from oven. While mixture is still hot, press into a 9-in. pie plate forming a pie shell. Cool completely.
For cheese filling, beat cram cheese, sugar and vanilla until smooth; gently fold in whipped cream. Pour or spoon filling into cooled crust; refrigerate.
For topping, combine the sugar, cornstarch and salt in saucepan. Stir in water until smooth; add 1 cup berries. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Add butter and remaining berries. Cool; pour over filling. Top with additional whipped cream if desired. Yield: 8-10 servings.

Rice Krispie Treats

Who doesn't love the classic rice krispie treat!? 

I have been known to make really yummy krispie treats, but really I just follow the back of the box recipe using 1 cup less krispies....makes for a softer more yummy marshmallowey treat - yum!

Rice Krispie Treats

Recipe adapted from Kellogs

40 large marshmallows (fun counting for the little ones)

3 Tbsp butter

5 cups rice krispies (off brand works just as good)

Melt butter in saucepan and add marshmallows. Stir until they are all completely melted. Remove from heat and add the krispies. Stir until mixed well. Press into a 9 by 13 pan coated with cooking spray. I usually spray a square of wax paper with nonstick and then use that on the palm of my hand to press them down. You can always add sprinkles for fun. Wait until they are cooled/set before cutting.

Cinnamon Roasted Almonds

These are sooooo yummy! Put them on mom's berry salad and you've got yourself a "nuts about berries" salad from Zupas! Heaven! Or just eat em! My kids can't stay out of them and my favorite part- no oils (just sugar lol)

Cinnamon Roasted Almonds

Recipe from sister's cafe

1 cup white sugar

1/2 tsp salt

2 tsp cinnamon

1 egg white

1 tsp vanilla

4 cups almonds

Preheat oven to 250 degrees. Cover a big baking sheet (with edges) with parchment paper or grease it really really well. In a small bowl combine sugar, salt and cinnamon. Set aside. In a large bowl slightly beat the egg white. Add vanilla and beat until very frothy, but not stiff. Add the almonds and stir until well coated. Add the cinnamon sugar mixture and toss until evenly coated. Spread evenly on prepared pan. Bake for one hour, stirring half way through. Allow to cool, then store in an airtight container.



Andes Mint Cookies

 Can I say "YUMMMM!!" If you like thin mint cookies you will fall in love with these!! I couldn't find the Andes Creme cooking mints in the grocery store, so I ordered online. So worth it!!

Andes Crème de Menthe Chunk CookiesServings: 4 Dozen
Preheat oven to 350

• 1/2 cup salted butter, softened
• 3/4 cup dark brown sugar
• 1/2 cup white granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 2 eggs
• 1 package (10 oz) Andes® Creme de Menthe Baking Chips or Andes® After Dinner Mints, coarsely chopped
• 2 2/3 cups all-purpose flour

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in baking chips or chopped candy and then flour.
Chill at least one hour in refrigerator.

Measure out approximately 1 ounce of dough.
Raise oven rack one level above middle and baking on non-stick cookie sheets.
Bake at 350-degrees for approximately 8-10 minutes.
Cool on pans for two minutes before removing.



Healthy(healthier) Chocolate Chip Cookies

1 1/4 cups of finely ground almond flour
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 cup of raw honey
2 teaspoons of water
1/8 cup of coconut oil
1 teaspoon of vanilla extract
1/4 cup of dark chocolate chips (I used Dagoba brand with 73% cacao content.)

Mix the dry ingredients in one bowl (flour, salt and baking soda) and the wet ingredients in another bowl (honey, water, vanilla extract and oil). Then combine the two and mix. Once the mixture is even – put in the chocolate chips. Preheat the oven to 325F and grease a baking sheet with coconut oil (or whatever oil you have). Spoon the cookie batter to the greased sheet.

Put in the oven at 325F. Cooking time can vary anywhere from 4 minutes to 8 minutes. Keep an eye on the baking. Once the edges of the cookies start to brown it is time to remove them from the oven and set aside to cool. They don't seem like they're done but they are, they just have a different texture. Sooo yummy:)

Peanut Butter Cup cookies

INGREDIENTS:

• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup sugar
• 1/3 cup REESE'S Creamy Peanut Butter
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/3 cups (8-oz. pkg.) REESE'S Minis Peanut Butter Cups

DIRECTIONS

1. 1 Heat oven to 350° F.
2. 2 Beat butter, sugar and peanut butter in large bowl until well blended. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; add to butter mixture, blending well. Stir in mini peanut butter cups. Drop by heaping teaspoons onto ungreased cookie sheet.
3. 3 Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. About 2-1/2 dozen cookies. 
4. Recipe taken from Hershey.com

Oatmeal Chocolate Chip Cookies

For years I've been trying to find the perfect oatmeal cookie and I finally found it! These really are the best oatmeal cookies ever! Just make sure you don't cook them too long....like as in take them out when they still look a bit undercooked rather than getting brown or you will end up with the traditional super thin crunchy oatmeal cookie. These are soft and DELICIOUS! My favorite is that the dough keeps in the fridge for a week, so when I made them I made a sheet full each day fresh- yum :)

Oatmeal Chocolate Chip Cookies

Recipe from Sept 2011 Family Circle Magazine

2 sticks unsalted butter, at room temperature

1/2 cup granulated sugar

1 cup light-brown sugar

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 Tbsp vanilla extract

2 cups all-purpose flour

1 cup quick-cooking or old-fashioned rolled oats (I use old fashioned)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 cups chocolate chips (I use milk chocolate, but you could do semi-sweet too)

Heat oven to 325. Place butter and sugars in a bowl and beat until smooth and creamy. Add the egg, egg yolk and vanilla, one at a time, beating well between additions.

Place flour, oats, baking powder, baking soda and salt in a seperate bowl; mix well and add to the butter mixture. Beat until everything is well incorprated. Scrape down the sides of the bowl, add the chocolate chips and beat again. You can cover and refrigerate up to one week.

Form the dough into about tablespoon size balls and place them about 2 inches apart on a cookie sheet. Using your palm, gently press down.

Transfer to 325 degree oven and bake until the cookies begin to brown at the edges, 12-15 minutes. Cool on the cookie sheet.

Popcorn Confetti

Popcorn Confetti

1 bag of M&M's

*Almost* 2 bags of Orville Redenbacher's microwaveable Tender White Popcorn

1 bag of of Wilton's Confetti Candy Melts

TIPS:

*Spread on large baking sheet to allow time to dry before placing it in bags.

* You could use sprinkles/confetti instead of M&Ms too

All you do is melt the white chocolate in your popcorn and add your candy/confetti. Place on a baking sheet and put in baggies for school/parties.

Melt-Aways

Melt-Aways

1 C. butter

¾ C. cornstarch

¾ C. powdered sugar

1 C. flour

1 recipe Cream Cheese Frosting (see below)

In a medium bowl, cream butter until fluffy.  Add cornstarch & sugar and blend well.  Beat in flour until thoroughly mixed.  Drop by small teaspoons onto baking sheet & flatten out with the bottom of a class. (Dip glass in powdered sugar to prevent sticking).  Bake at 350 degrees for 10-12 minutes.  Cool on wire rack & frost with Cream Cheese Frosting.

Cream Cheese Frosting

1 (3oz.) package cream cheese, softened

1 C. powdered sugar

½ t. vanilla

Mix all ingredients together.  Color with food coloring if desired.

Simple Peach Cobbler

I just got a double oven and I wanted to try out making dinner in the bottom and dessert in the top. I was looking through my pantry and spotted my last box of yellow cake mix. I was so excited it's been a while since I've made cobbler and I don't know why...it is so amazing every time and so easy. My husband loves making this dutch oven style and use to do it all the time (when he was still trying to impress me I guess). Now I know you all have a yellow cake mix in your cupboard- make this tonight! Don't forget the vanilla icecream! :)

Simple Peach Cobbler

Recipe from Kevin aka "hubby"

1 box of yellow cake mix

2 small cans or 1 big can peaches with juices (about 1 quart)

1 cube butter cut into thin slices

Spray a 9 by 13 casserole dish with nonstick spray. Pour the peaches into the casserole along with their juices. (If they are halved peaches cut them down to smaller slices.) Dump out the cake mix on top of the peaches and spread it out so that there's even coverage. Lay the sliced butter all over to cover the top of the cake. (Make sure the butter is cut super thin so that each area will be covered and get moist in the oven.) Bake at 350 for 60 minutes or until the top starts to get golden. Serve as is or with some ice cream and enjoy!

Strawberry Cheesecake Ice Cream

1pkg (8oz) cream cheese

1 can (14 oz) sweetened condensed milk

1/3 cup whipping cream

2 tsp lemon zest 

1 1/2 cups fresh strawberries

3 graham crackers coarsely chopped

1. Mix first 4 ingredients with mixer until well blended. Freeze 4 hours of almost solid

2. Beat cream cheese mixture in mixer until creamy. Blend berries in blender til smooth. Add cream cheese mixture with chopped grahams. Mix well. Freeze 8 hours or until firm.

3. Remove dessert from freezer 15 minutes before serving. Let stand to soften. Enjoy :)

Recipe adapted from: spreadphilly.com

Grandma Lill's Carrot Cake

It was my birthday last week and I ended up making my own cake because I wouldn't settle for anything other than my Grandma Lill's carrot cake. It made my husband a bit nervous baking it from scratch, so I did it gladly just because I know how freakin good it is! :)

This cake is so moist and oh so delicious. My Mom use to make it all the time growing up. Love it!

Carrot Cake

Recipe from Grandma Lill

1 1/4 cup vegetable oil

2 cups sugar

4 eggs

2 cups flour

2 tsp cinnamon

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp vanilla

3 cups grated carrots (raw and packed)

Preheat oven to 325 degrees. Grease and flour 2 round cake pans (or one 9 by 13). Combine oil and sugar and mix well. Sift in half of the dry ingredients and half of the eggs mixing well each time. Repeat with the rest. Add carrots and vanilla and mix well. Pour into prepared cake pans. Bake at 325 for 60-70 minutes. Cool and frost.

Cream Cheese Frosting

Recipe from Grandma Lill

3 cups powdered sugar

1 cube butter (1/2 cup)

3 ounces cream cheese

2 Tbsp milk

1 tsp vanilla