Category Archives: Baking

Toast and Jam

Last summer, I had high hopes of making some sort of jam for the first time. I had a ton of blueberries and enough blackberries to feed my entire town, but I couldn’t find the right recipe (one without white sugar) to make the kind of  jam I wanted to.

I knew that with so many strawberries from my first trip picking last Saturday, I would need to finally find that jam recipe.

A blog I came across a few months back actually posted a jam recipe that I vaguely remembered. I went back and checked it out and it turned out to be the perfect one!

Jill at Real Food Forager made a jam by cooking down frozen raspberries and sweetening it by adding honey at the end. I figured this had to work with fresh strawberries…right?

From a little Googling, I figured out that using the least ripe berries would be best if I wanted to forgo using pectin to help it set. The least ripe berries have more pectin in them than the ripe ones, so they will produce a more jam-like consistency. So I picked out the least ripe strawberries from my six quarts and ended up with about 1 1/2 quarts for the jam.

In a large shallow skillet, I put the hulled berries in one layer and added just a little bit of water. I also sprinkled them with a tiny bit of salt.

Over low heat, I let it start bubbling. I mashed up the berries a good bit and let it continue to bubble, stirring frequently (no need to stand next to the stove the whole time, but don’t go too long without stirring).

I just sort of eyeballed it and when I could tell that it had moved from a watery state to a little more gel-like, I turned off the heat to let it cool. I would say I let it simmer for about an hour, maybe a little more. You can tell how much it has reduced if you look at the edges of the pan.

Another way to test it is to dip a spoon into it and pull it out. If it slides right off, then it isn’t ready, but if moves slowly or doesn’t move at all, then you know you’re good to go!

The above photo wasn’t quite ready, so I kept it going for a little longer and ended up with the below photo. Just right!

After it was cooled, but still in the pan, I drizzled in some raw honey. If you’re using raw honey, you want to add it at the end so you don’t kill of all of the beneficial enzymes and bacteria (most commercial honey is pasteurized which kills off a lot of it’s benefits, so buy raw honey when you can!). You’ll want to add at least a tablespoon or so, but add some and then taste it to see if it is sweet enough. I probably ended up with 2-3 tablespoons total.

The 1 1/2 quarts of berries made two 8oz jars with a little leftover in a third jar. The stuff is absolutely delicious!! My honey said it was just the right amount of sweetness which is great to hear considering how little it is actually sweetened. And you can actually taste the strawberries, not just the sugar like in store-bought jellies and jams.

So now that I had this wonderful jam, I thought to myself…what am I going to put it on?? I know it will make a great ice cream topping, so that is definitely on the menu this week, but I really wanted to have it on toast. Since the gluten-free bread in the stores is either disgusting or just way too expensive, I decided to make my own.

I found a recipe a few months back that I decided to change up a bit based on the ingredients I had on hand. It turned out to be the perfect bread for toast to go along with my jam 🙂

Simple gluten-free bread (Makes one loaf)

  • 1 cup flax seed meal
  • 1 cup almond meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon stevia
  • 5 eggs, beaten
  • 1/2 cup water
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons butter, melted

1. Combine the dry ingredients.

2. Beat the eggs a little and add the wet ingredients. Make sure the melted coconut oil and butter have cooled before pouring into the eggs.

3. Mix everything together with a spatula until completely combined. Let sit for a few minutes to thicken up. I added a teaspoon of arrowroot powder because mine was pretty thin.

4. Grease a loaf pan (I find that coconut oil works best) and pour the batter in. Bake at 350 for 25-30 minutes or until it is completely set and a toothpick comes out clean.

5. Serve toasted with butter and strawberry jam!

This is such a great all-purpose bread for toast and maybe even a small sandwich. Or maybe some French toast one morning…yum!! It puffed up a bit, so it’s much taller than other breads I’ve made. It’s also a little eggy, so if you don’t like that, I would reduce the number of eggs to four and a little more water.

I’m excited that the recipe turned out so well because it is the perfect match for the jam!

Since I started writing this post and made the jam, I’ve talked to a few people about the recipe. I’ve been told that my jam is really more of a fruit butter based on its consistency and the method of cooking. Strawberry butter just doesn’t have the same ring to it as strawberry jam, so I decided to stick with calling it jam. It’s still yummy no matter what you call it though 🙂


Peanut Butter and Chocolate Chip Cookies

You think I’m going to share a recipe for peanut butter cookies with chocolate chips, don’t you?

Sorry to disappoint you, but that’s not what I’ve got for you tonight.

Instead, I’ve got two separate recipes to share that you could combine for quite the sweet treat if you really wanted to.

First up, homemade peanut butter!

Honey Vanilla Peanut Butter (Makes 1 1/2 cups)

  • 2 cups unsalted, dry roasted peanuts
  • 1 tsp vanilla
  • 2 tbsp honey
  • pinch of salt

1. Place peanuts in a food processor.

2. Turn on and let process for about 2 minutes. Scrape down the bowl if necessary.

3. Continue to let it process until it is smooth and creamy. This can take up to 5 minutes. It turned into a smooth texture, but clumped back up shortly afterwards, so I processed it for quite awhile.

4. Once smooth, add in the vanilla, honey and salt. Process again to incorporate.

5. Remove from bowl and store in air tight containers, such as half-pint mason jars.

I used this in my Triple Nut Crunch Granola Bars last night and they are my favorite batch I’ve made!


Next up is a recipe I have not had since I stopped eating wheat. I’ve been dying for a good chocolate chip cookie for some time, but never felt that maple syrup was going to give me the same flavor as brown sugar does, so I put off making them. Recently, I’ve been reading more about palm sugar and coconut sugar. I’m still not completely sure of the difference, but some people say the names are used interchangeably for the same thing.

Leanne over at Healthful Pursuit just posted a video about it, so check out her explanation because it is way better than I could ever do!

I had an Amazon gift certificate, so I decided to finally buy some palm sugar with visions of chocolate chip cookies dancing in my head 🙂

Gluten-Free Chocolate Chip Cookies (Makes 1 1/2 dozen cookies)

A wonderfully soft cookie with a nice blend of salt and sweet. 

  • 1 stick unsalted butter, softened
  • 1/2 cup palm sugar
  • 1 flax egg
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 1/2 cups gluten-free flour
  • 1 1/4 cup chocolate chips

1. Combine 1 tbsp ground flax seed with 2 1/2 tbsp warm water. Set aside.

2. Beat butter with a mixer for a minute. Add the palm sugar and mix until incorporated.

3. Add the flax egg and vanilla. Mix again until combined.

4. Add the salt and baking powder. Then add 1/2 cup of the flour. Mix until combined.

5. Add another 1/2 cup flour and mix again. I added the last 1/2 cup a little at a time to make sure I got the consistency right.

6. Add the chocolate chips and stir with spatula or large spoon until incorporated.

7. Spoon cookies onto cookie sheet, and bake at 375 for 10-12 minutes, or until lightly browned on top.

I’m only slightly embarrassed to admit that I had three of these cookies, along with two bowls of Rice Chex for dinner last night 🙂

I would have to say chocolate chip cookies (especially these ones!!) are up at the top of my list of favorite cookies. What’s yours??

A gluten-free Thanksgiving

I know it’s been over a week since Thanksgiving, but it has just been such a crazy week!! Plus, I really want to share about the day with you all 🙂

Thanksgiving was great this year. Being my first gluten-free one, I was a little nervous about making sure there was enough food for me to eat. Thankfully, we had dinner at my parents’ house and they were totally okay with me bringing two dishes, as well as making one of our favorite recipes gluten-free this year (see below). And actually, the rest of the menu was gluten-free naturally, except for the stuffing, which I’m not a fan of anyway.

I got to be in the kitchen almost the entire day. Both at my house and then at my parents’. Now that’s what I call a good day 🙂

I slept in a little, got up and worked on the two recipes I was bringing: Cheesy Broccoli and Rice Casserole, and Butternut Squash Bread Pudding. I prepped everything and got it all packed up before 11am.

My honey and I made the hour plus drive over the mountain and through the woods with our puppy in tow. His grandparents hadn’t seen him in awhile, so we figured we should take him for a visit 🙂 Luckily, he behaved excellently in the car and at their house.

It was great to see my parents because I hadn’t spent any time with them since my niece’s baptism in September. It was just the four of us this year because my little brother and his girlfriend couldn’t make the trip down from NYC. Also, since my honey and I were the only ones to not go to Cabo, we had some catching up to do in time spent with them.

We got there around 12:30pm, but didn’t eat until 3:30pm. In that time, I helped with the turkey, pan-made gravy (that was WAY too salty), mashed potatoes, and one of my absolute favorite recipes: popovers.

Have you ever had popovers? They are sublime! And a cinch to make- only 3 ingredients!!

I could eat them all day long. However, they are traditionally made with wheat flour, but I knew there had to be a way to make them gluten-free. So over the summer, I went straight to the source to find out how to make them…Google. (It knows everything!)

Luckily, I found a recipe using some of Pamela’s bread mix. Unfortunately, I don’t keep the bread mix on hand because I’m more apt to make cookies, pancakes, or muffins instead, so I use the baking mix more regularly. From what I read, Pamela’s Baking and Pancake Mix wouldn’t work as well, so I bought the bread mix one day just so I could make these (because they are that good!).

In mid-July, I whipped up a batch and savored every last bite. I may have only let my honey have one of the six I made 🙂

Since they turned out so fantastic, I told my parents that I wanted them for Thanksgiving this year. I know they aren’t exactly the same as the regular ones, but they are close enough! My dad bought the mix for them, and he ended up liking them! Maybe he’ll use the rest of the bag to make more 🙂

Popovers (Makes 6 popovers)

A tender, eggy roll that is great for slathering butter on, it makes a great companion for any type of meal. 

  • 1 cup gluten-free bread flour (I used Pamela’s Bread Mix)*
  • 1 cup milk
  • 2 eggs

1. Whisk together all ingredients, either in a bowl or in a blender. The batter will be very thin.

2. Grease a muffin pan with olive oil or spray. Pour batter into the muffin pan, filling each cup only half full. You could also use 1-cup glass bowls if you have them.

3. Bake at 450 degrees for 20 minutes.

4. Lower the heat to 350 degrees and bake for another 20 minutes.

5. You’ll know they are done when they pop over the edge of the cups!

*Note: I’ve been thinking about these popovers all day so I decided to try making them with the Baking and Pancake Mix instead of the Bread Mix and they still turned out great! They don’t ‘pop’ as much, but they are just as eggy and delicious 🙂


After we had our fabulous dinner, we played Bananagrams! It is such a fun word game, and I kicked butt 🙂

We also took a new family picture with our puppy!

Overall, it was a great day! As I mentioned on Thanksgiving, I have so much to be thankful for 🙂


It’s Saturday and I have the house to myself for the day! That means lots of cleaning and lots of exercising!!! Plus, some catching up on blogs 🙂

Butternut Squash Bread Pudding

Before I share today’s recipe, you need a little backstory on it.

Last year, I went to the same conference I just recently went to. They had fabulous food and I first tried bread pudding there. It was simply amazing. It was doughy and eggy and just all sorts of wonderful! And the creamy sauce to go with it was incredible. Let’s just say I had my fair share of it back then and sought to make some at home.

With a little googling, I ended up finding this recipe. Go read the description of it because it is so true! I made a few adjustments to the recipe and did not make the sauce. Instead I made an adaptation of Pioneer Woman’s Whiskey Maple Cream Sauce.

I ended up making that recipe no less than four times from November to January. It was at Thanksgiving AND Christmas last year!


I really wanted to make it again this year, but wasn’t sure where I could pick up a gluten-free loaf of Italian or French bread. Well, last weekend I was talking about baking with a woman and she said she was making pumpkin bread pudding and the light went off in my head. I could make my own bread! And since I’m still loving butternut squash, I figured I could use that.

So on Wednesday, I whipped up a batch of my new favorite bread. And then on Thursday, I made the bread pudding while we were eating Thanksgiving dinner.

This is a three-part recipe because you need to make the bread first, then make the sauce, then make the bread pudding.

Butternut Squash Bread Pudding (makes 6-8 servings)

Butternut Squash Bread

  • 1 cup butternut squash puree
  • 1 egg
  • 1/8 cup coconut oil*
  • 1/8 cup melted butter*
  • 1/2 cup maple syrup
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp ground flax seed
  • 2 tsp cinnamon spice blend
  • 1/2 cup chopped walnuts
  • 1 1/2 cups GF flour
  • 1/2 cup oat flour (old fashioned oats ground to a fine powder)
*You can use a 1/4 cup butter or a 1/4 cup coconut oil, but I like the flavor of them mixed together.

1. Whisk together the puree, eggs, oil, butter, and maple syrup in a large bowl.

2. Combine baking powder, salt, flax seed, cinnamon, walnuts and oat flour in a separate bowl.

3. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Add the GF flour 1/2 cup at a time to the batter. Mixing after each addition.

5. Grease a 9×9 square pan or a loaf pan, and pour batter in. It will be thick.

6. Bake at 350 for 25-30 minutes or until a toothpick comes out clean.

Maple Cream Sauce

  • 4 tbsp butter
  • 2 tbsp oat flour (or regular flour if you aren’t GF)
  • 1 cup heavy cream
  • 1/4 cup maple syrup
  • 2 tsp vanilla

1. Melt butter in a saucepan over medium heat.

2. Stir in the oat flour to combine. This will make a thin roux.

3. Add the heavy cream, maple syrup and vanilla.

4. Stir constantly until it thickens a little bit. (If it isn’t getting thick, stir in 1 tsp cornstarch that has been dissolved in a little cold water first.)

5. After it has thickened, let cool on the stove for a little bit. Then, pour into a container with a lid and refrigerate until you will be using it.

6. This is important: Taste to make sure it is sweet enough, but please resist the urge to drink the entire pot of it!!! It really is that good 🙂

Bread Pudding

  • 4 cups Butternut Squash Bread, cubed
  • 2 cups whole milk
  • 1/4 cup butter
  • 1/4 cup maple syrup
  • 3 eggs
  • 2 teaspoons cinnamon spice blend
  • 2 teaspoon vanilla

1. Cube the bread to desired size.

2. In a saucepan, over medium heat, heat milk until film forms over top. Add butter to milk, stirring until butter is melted. Turn off heat and allow to cool. If need be, pour into a container and refrigerate to speed up the process.

2. Combine maple syrup, eggs, cinnamon, and vanilla. Beat with a mixer on medium speed for 1 minute. Slowly add cooled milk and butter and beat for another minute.

3. Put cubed bread in a lightly greased 1 1/2 quart casserole dish.

4. Pour batter on top of bread, making sure all pieces get wet.

5. Bake at 350 for 45 to 50 minutes or until set.

Serve the warm bread pudding with a dollop of cold maple cream sauce. It will melt and seep into the cracks and make it extra delicious!

Sorry for no final pictures, I was too busy enjoying my meal to take some!!

I hope you find some time to make this recipe and share it with someone you love this holiday season! They will definitely love you back after trying this 🙂

3 new recipes

Today did not start out so great. Titan woke me up at 2am to go out and I had a hard time falling back asleep. Then, he didn’t want to sleep this morning once my honey left, which meant I couldn’t sleep either. It was rainy and really dreary out and I was worried the rain wouldn’t end!

Alas, it did and this is what it looks like outside now:

Even though it started out a little rough, I have gotten a lot accomplished so far!

The main thing I have done is work on my recipe page. I actually went back through about 45 posts and have updated recipes (I still have a lot to go!). I have also been adding categories to each post which I didn’t do as I was posting them…word to the wise….don’t be like me!

I have also worked out, done my video for next Tuesday’s Tuesday Trainer, and baked two new recipes!! I’ve also gone for a run and walked the dog around the yard. I still have to make a dish for the Apple Butter Festival tomorrow and make dinner for tonight, plus clean up around the house and get a few other things done. I doubt I’ll get to it all today, but here’s hoping!

I am excited to have three new recipes to share today! A smoothie and then two pumpkin baked goods 🙂

Mango-Peach-Squash Green Smoothie (Makes about 6 cups)

I rarely make the same smoothie twice, but the addition of butternut squash puree was something I had to share because I’ve been doing it lately! I made a big batch so I could have it all weekend long. 

  • 2 cups yogurt
  • 1 banana
  • 1 cup spinach
  • 1 cup kale
  • 1 mango (I cut up and froze a few last week)
  • 1 peach (again, cut up and frozen)
  • 1 cup butternut squash puree

Blend all ingredients until smooth.


Like I mentioned yesterday, I planned to make a new cookie recipe today. It turned out great, but it wasn’t exactly what I was expecting. Here’s why: I’ve never used pumpkin puree before. (I know…oh the horror, right? Nah, I couldn’t care less!)

Anyway. I am making cookies for the RA class I teach on Monday and I wanted to do something different. For one thing, they wanted chocolate chip and sugar cookies, so I obliged and bought Pilsbury all purpose flour and regular white sugar for them. But I wanted to have something I could eat. I saw the can of pumpkin as soon as I walked in the store and got this idea in my head to make a pumpkin cookie. With pecans. Thus, my Pecan Pumpkin Cookie was born.

By the way, for this recipe you have to pronounce it pee-can, not peh-cahn.

Pecan Pumpkin Oatmeal Cookies (Makes 3 dozen)

  • 1/2 stick butter, softened
  • 1 flax egg (1 tbsp ground up flax seed + 2 1/2 tbsp warm water)
  • 1/2 cup maple syrup
  • 1 tsp vanilla
  • 3/4 cup pumpkin
  • 2 tsp cinnamon spice blend/pumpkin pie spice blend
  • 1 tsp baking powder
  • 2 cup GF flour
  • 1 1/2 cup oatmeal
  • 3/4 cup chopped pecans

1. First make your flax egg and set aside.

2. With a hand mixer, beat the butter until fluffy.

3. Add the flax egg, maple syrup, vanilla and pumpkin. Mix well.

4. Combine dry ingredients in a small bowl.

5. Add the dry ingredients to the wet ingredients a little at a time. Mix well before adding the next batch.

6. Fold in the chopped pecans.

7. Spoon mixture onto baking sheet and bake at 350 for about 10 minutes.

It is best to undercook these a little as my first batch was a little dry. I thought the pee-can flavor would come out more, but it really didn’t. I might roast them first if I make these cookies again. The pumpkin flavor is definitely there, which is something I’ll have to get used to. I really haven’t eaten a lot of pumpkin foods in my day.


I had a few bananas lying around the kitchen, so I decided I needed another banana muffin. I had already opened the can of pumpkin, so I figured why not?

Pumpkin Banana Muffins (Makes 12 muffins)
  • 2 ripe bananas
  • 1/2 cup pumpkin
  • 1 flax egg
  • 1/4 cup maple syrup
  • 2 tbsp melted butter
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup GF flour
  • 1 cup oats
  • 1/2 cup chopped pecans

1. First make your flax egg and set aside.

2. Next, mash up the bananas with the pumpkin in a large bowl.

3. Then add in the flax egg, maple syrup, and melted butter.

3. Combine the dry ingredients in a small bowl.

4. Mix together the wet and dry ingredients until just combined.

5. Fold in the chopped pecans gently.

6. Divide evenly into 12 muffin cups.

7. Bake at 350 until the tops are slightly brown.

I think I like the muffins better than the cookies because of the banana. It adds a different type of sweetness and an extra punch of flavor.


Off to clean the floor and finally shower! And then make dinner 🙂

What is your favorite pumpkin recipe? Or are you like me and have never really used it?

Vanilla Cashew Butter Cookies

Ever since I saw Ashley post a recipe for Cake Batter Cashew Butter, I knew I had to make some. I finally bought a package of cashews when I was in Minnesota last weekend just for it.

I finally found the time to make it today!

I had to change up Ashley’s recipe just a little because I don’t like almond extract, I don’t have sucanat, and my cashews were already salted. I also left out the sprinkles, so really I made almost an entirely different recipe than Ashley, but her recipe was my inspiration!

Vanilla Cashew Butter 

I had never had cashew butter before today, and now I’m not sure how I’m going to be able to afford the $8.99/lb price tag so I can have it all the time! 

2 cups dry roasted and lightly salted cashews (from TJs)

2 tsp vanilla

1 tbsp maple syrup

Put the cashews in your food processor and process until smooth. Stop it every once in awhile to scrape down the sides. I probably stopped it 4 times before it got smooth. Then I stopped it 2 more times. Don’t be alarmed (like I was!) if it forms into a big ball and spins around on the blade for awhile. It will stop and smooth out eventually. Once it is smooth, add the vanilla and maple syrup. Process again for a minute. Taste it to make sure it is sweet enough and add more maple syrup if desired and process again. Store in an airtight container, I used 1/2 pint mason jars. This made about 1 1/4 cups. Resist the urge to dive into the jars with a spoon and eat it all in one sitting!

*Note: Having tried lots of different brands of vanilla extract, I must make this comment here. Make sure you have quality vanilla extract. The vanilla flavor is so potent in this that you don’t want to have a cheap brand that doesn’t taste all that good.

So with all this cashew butter lying around, I was thinking of all the ways I could enjoy it. I had it on a piece of GF toast and boy was it good. But, I knew I didn’t want to eat toast just to enjoy the cashew butter.

Then, I had a brilliant idea. Cookies!!!

Vanilla Cashew Butter Cookies

A delicious way to enjoy cashew butter! The cookies are soft on the inside and have a nice outer layer that adds a small amount of crunch. They are buttery with a powerful vanilla flavor, and simply sweet. Definitely my new favorite cookie!!

6 tbsp salted butter, softened

2/3 cup maple syrup

2 flax eggs

2 tsp vanilla

2/3 cup cashew butter

2 cups GF flour

Preheat your oven to 350*. Begin by beating the butter until fluffy. Add the maple syrup, flax eggs, and vanilla. Beat until combined. Add the cashew butter and mix again until smooth. Resist the urge to eat it straight from the bowl. Add the flour 1/2 cup a time. I think I used a few extra tablespoons to get it thick enough. The dough won’t be as thick as most cookie doughs. It is light and fluffy and will spread when baking. I used a large cookie scoop and made 24 perfect sized cookies with a little leftover batter for me to enjoy off the spoon 🙂 Bake the cookies for about 10-12 minutes. Bake longer for crunchier cookies.

Butternut Squash Pancakes

Last week, Jenna over at Eat, Live, Run posted her favorite fall recipes. One of them stood out to me: Butternut Squash Pancakes.

At first, I was a little taken aback. Butternut squash in pancakes? But remembering that I had leftover roasted butternut squash (which I picked up from the farmer’s market last week) from making my cheesy rice casserole, I decided I’d give it a try.

I pureed up the roasted butternut squash and just went for it. I halved my pancake recipe (omitting the nuts because I forgot!) and added about 1/4 cup squash. The final product was excellent! However, I just made them even better 🙂

Butternut Squash Pancakes (inspired by Jenna)

This fall recipe will warm your heart and soothe the soul after a long day (trust me!!!!). The added squash gives the pancakes a boost flavor-wise, but also nutrient-wise with loads of fiber and vitamin A. Enjoy for either breakfast or dinner (like me!). 

1 cup GF baking mix/flour

1 tsp cinnamon/nutmeg blend or pumpkin pie spice

1/4 cup oats

1/2 cup chopped walnuts

1 flax egg (1 tbsp ground flax seed plus 2 1/2 tbsp water, then set aside)

1 cup raw milk, plus a few tablespoons to thin it out to desired consistency

1 cup butternut squash puree

1-2 tbsp coconut oil

pure maple syrup

Make your flax egg and set aside. Mix together the dry ingredients. Add the flax egg, 1 cup of milk and the butternut squash. Mix well. Use a few tablespoons of milk to thin it out if necessary. Heat your skillet or frying pan over low heat. Wait until it is heated to pour on your first pancake. You want the batter to sizzle as you pour it on. After it is heated, drop a tablespoon of coconut oil in and let it melt and coat the pan with it. Pour the batter into the skillet and thin out with a spatula if too thick. Let cook until bubbles form around the edges. Make sure the coconut oil touches the edges of the pancake as it cooks. This will allow it to almost fry in the oil giving it a crispy edge. Trust me, the coconut oil is totally worth it and takes these pancakes to a whole new level!! Serve with a generous drizzle of maple syrup 🙂

I will be working on editing my pictures from the weekend, but I can’t help but share this one I took Saturday morning when I first got to see Ally again. That face will warm the heart and soothe the soul too 🙂 Enjoy!