Mango blueberry protein muffins

Tags

baking, blueberries, body for life, chia seeds, clean diet, clean eating, healthy treat, mango, muffins, protein muffins, snack, sweet, yum

More protein muffins!  Can you stand it?!  I love them. I eat them every day! Things like these make life enjoyable nowadays.  You can have your frosting covered cupcakes, I am not the least bit jealous.  Actually I’ve never really liked these new cupcakes with tons of frosting anyway, too much frosting. Now a yummy scone on the other hand? Now I’m jealous. But I can have those on my cheat day.

Here’s the back story…awhile back I made a mango, candied ginger quick bread.  I took it to work and everyone loved it. One lady in particular loved it so much she asked for the recipe.  But somehow hers did not turn out which was disappointing as she wanted to make it for her new daughter-in-laws bridal shower.  So I offered to make if for her…turns out she needed at least 10!!!  So I made 10…in my tiny little kitchen….in the middle of my clean eating 12 week challenge…and they smelled heavenly.  I won’t lie, I made one for my cheat day and ate 3 pieces and didn’t feel one bit guilty.  But I still had lots of mango puree left over.  I thought about recreating the quick bread in a protein muffin but it’s crystalized ginger, which means lots of sugar. Back to the drawing board.  I had plenty of wonderful blueberries! That would be a winning combination. Oh and I added Chia seeds, what’s the big deal about Chia seeds?  They are good for you….and they remind me of poppy seeds.

Ingredients:

• 1 cup whole wheat flour
• 1/2 cup almond flour
• 1/2 cup protein powder (I use Whey)
• 1T baking powder
• 1 tsp baking soda
• 1 1/2 T Chia seeds
• 1 cup nonfat Greek yogurt
• 1 cup mango puree
• 3 egg whites
• 3 T honey (if you like it sweet, you should use more)
• 1/2 c blueberries

Preheat oven to 375. Combine all the dry ingredients in one bowl and all the wet ingredients in another, except the blueberries.  Fold the wet into the dry and do not overmix.  Gently fold in the blueberries. Separate the batter between 12 greased muffin tins (or use silicon cups) and bake for 20 mins.

The pictures below are courtesy of my beautiful step daughter.

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Croissants 1 – A buttery mess!

Tags

baking, croissants, food, snack

The Fresh from the Oven challenge this month is Croissants.  Brilliant, I thought. I’ve always wanted to make Croissants, I thought. How hard can it be, I thought…. Oh wow, for me, it was quite a mess!!!!!  BUT, I am determined to figure out where I went wrong and try again. I have some ideas of what went wrong but please, feel free to comment and give advice!

You can find the original recipe over at Lavender and Lovage. I will write it out next time, or the next, whichever time I’m successful!

It all started off so well……

A dough like any other?

I think my first mistake was to over-knead the dough.  I’ve since learned that croissant dough should not be over worked as the folding and rolling with the butter develops the gluten enough. Second mistake was using butter that was too cold (I think).

Things seemed to be going well up to this point.  Then it went downhill 😦  So sad.  Anyway, once I started rolling the layers together the hard butter in between started tearing through the dough and I ended up rolling butter.  As I got into the later layering I kept running into spots of pure butter.  The rolling pin was covered in butter, the countertop was covered in butter, I think there was butter in my hair, on my face, even in my belly button (joking but you get the point).

Butter poking through.

I’m not one to give up easily though. No, not me!  So I rolled, layered, rolled again, cut the dough into triangles, shaped them into croissants.  I was laughing like a mad woman throughout this fiasco, at this point there really was butter everywhere.  I had no idea what these would turn out like but DAMMIT I was going to make croissants!  Look at the picture below and you’ll notice that there are chunks of pure butter sticking out all over.

Look at all that butter everywhere!

So I baked them and some of them actually looked like croissants.  The taste wasn’t bad either….but they weren’t flaky, they were rather dense and kinda chewy…. but I will press on and I WILL make these again before the challenge is over and try to redeem myself! 

First time Bagels!

Tags

bagels, baking, basil, bread, feta, food, fresh from the oven challenge, oregano, savory, snack, sun dried tomato, yum

I decided to join a baker’s challenge group Fresh From the Oven because of another blogger Sam of From Samwiches to Samosas. She recently posted some Jalapeno/Cheddar bagels that looked amazing and talked about the challenge so I decided to join up as well.  Thanks Sam!  But what to make?  I love Jalapeno/Cheddar as well but she had just done it.  I decided to go with my heritage and give them a Greek flavor with basil, oregano, sun dried tomato and feta! Yum!  But would it work?  How would putting all those things in there affect the dough?  Experimenting is the whole point of a challenge correct?

I got the recipe straight from the challenger’s site.  You can find the original here.

• 450 g white flour (I used all purpose unbleached)
• 7 g fast acting yeast
• 2 tsp salt (I reduced to 1 because feta is salty)
• 250 ml warm water
• 2 Tb honey
• 1 Tb veg oil

My additions

• 1/2 tsp fresh  oregano
• 1/2 tsp fresh basil
• 1 tsp diced sun dried tomato
• 1/2 cup crumbled feta

In a bowl mix the flour, yeast, basil & oregano.  Add the warm water, honey & oil.  Mix this together and then add the salt, tomato & feta.  Mix on med for 10 mins or by hand. Place the dough in an oiled bowl, cover and let sit until doubled, 1-3 hours.  (I let it sit three because I was doing other things!) 

Risen dough

Punch the dough down and turn it out onto a floured work surface.  Divide the dough into 7 equal pieces.

Now the fun part.  You have two options, one roll into a sausage shape and form a ring and seal the ring shut with some water. OR…..form the dough into a ball, push your finger through the middle and spin around your finger!  Turns out Jason is really good at this!  We made a video for your enjoyment.  Cover the bagels and let them rise again for about 20 minutes.  You’ll notice we also have a braid instead of a ring.  Jason got carried away with the spinning and decided the hole was so big it should be turned into a braid.  The bagels will expand during this stage and during the next (water) stage so make sure your holes are large enough.  I had a few that ended up not really having holes….so lesson learned.

 

Preheat your oven to 425.  Fill a large skillet with enough water to float the bagels and bring to a  simmer.  Gently place the bagels in the water, don’t overcrowd as they will expand a bit here and poach for about 90 seconds a side.  Turn them with a slotted spoon or spatula.  Let the water drip off and then place on a baking sheet.  I used a silpat, the directions said to grease the sheet, parchment would probably work too.  Oh! AND you’re supposed to brush with a beaten egg before baking but I forgot that part.  It didn’t seem to affect them too much so do it….or don’t!

Bake them in the oven for 15 minutes, turn and then bake another 10.  I put the baking sheet on a pizza stone in the bottom of the oven and the last 10 minutes browned the bagels more than I would have liked.  Next time I will cook them in the middle of the oven without a pizza stone.  Oh and my pizza stone cracked!?!!!   It’s been in the oven all the time and I’ve read about the cracking problem.  I think I will go buy some quarry tiles at the local home improvement store and try those.  I’ve heard that thicker stones don’t crack as easily.  The bagels were good but I also think that next time I should add more of everything.  The feta seemed to melt into the dough as it was being mixed so I’m not sure when to add it.  Maybe next time after the rise the feta can be mixed in?  It will be fun to experiment on this and other flavors.

An unexpected dinner

Tags

aloo paratha, bread, dinner, food, potato, savory, snack, yum

All day I was planning on having leftovers from last night for dinner.  Jason never eats the leftovers during the day…in fact I have no idea what he eats when I’m not around, although I can imagine.  Things like cereal, sugary sweet cereal and pastries he buys at the store and these Chinese peanut type snacks we call Crack!  Because they are highly addictive.   But as we were walking the dogs before dinner and I mentioned that we were having leftovers he got this little smile on his face and I realized he had eaten it….all.  Now what? The contents of my refrigerator raced through my head.  In a flash a page of the book I had recently borrowed from the library light up in my head.

Aloo Paratha!  YES.

The book was Bread, A Baker’s Book of Techniques and Recipes.  What is Aloo Paratha you might ask.  It’s an Indian stuffed flatbread, similar to naan.  I kept the bread part of his recipe but expanded on the filling (of course).  I knew it needed more if it was going to be dinner.

Dough

• 300 g whole wheat flour (I used two thirds whole wheat, one third all purpose)
• 3 g salt
• 225 g water

Mix the ingredients together and either knead by hand for 10-15 mins or in the mixer ofr 5 on med.  Put in a bowl and cover with plastic for 30 mins.  Or put in the refrigerator and use the next day.

Dough just sitting around

Filling – now this is definitely NOT traditional

• 2 potatoes
• 1/4 c peas
• 1/4 c baby lima beans
• 1/2 c chopped spinach
• 1/2 grated zuchinni
• 1/2 onion
• 2 tsp grated ginger
• 1 tsp cumin seeds
• 1 tsp coriander seeds (I only had ground so used 1 1/2 tsp)
• 1/2 tsp turmeric
• 2 T mustard oil *
• salt

To make the mustard oil toast black mustard seeds in a skillet and then crush in a mortar, place in a dish with 2 Tb veg oil and let sit for awhile.  Meanwhile boil the potatoes whole in their skins. When they were almost done I added the peas & lima beans since I used frozen, to take the freeze off.  I then put the chopped spinach (I used fresh) in a colander and poured the boiling water over it to soften. Then I peeled and grated the potato   In a skillet I toasted the cumin seeds, added the mustard oil, onion, grated zuchinni, ginger & ground  coriander and cooked over med until the onions were soft. I then added the potatoes, peas, lima beans and spinach and mixed it all together and let it cook.  I then salted it and let it cool down.

Now take the dough and put it on a floured surface, cut it into 6-8 equal portions. It will be a bit sticky so flour your hands, flatten it and shape it into a little cup in your hand.

Put filling in the dough.

Then pinch the dough together and seal in the filling.  Make sure it’s really well sealed so the filling doesn’t come out.

Now the fun part!  Heat up a big skillet or if you have a super well stocked kitchen, a flat Indian tava, on med heat.  Roll the dough pocket on a well floured surface until it’s rather thin.  Try to make sure the filling is well spread out and don’t roll so hard that the filling bursts through.  You want an almost pita bread thiness.

You can see if your skillet is hot enough by sprinkling water on it. If it sizzles away it’s ready.  Place a paratha on the skillet and cook for about 2 minutes each side.  You will see nice brown spots on each side.  Brush with oil or ghee after it gets the brown spots and flip onto each oiled side for about 30 seconds or so.

Oh so yummy!

These can be eaten right away or if there are any left (yeah right) you can reheat wrapped in aluminum foil and put in a 300 oven.

If you want to make these the traditional way the ingredients for the filling are potato, cumin seeds, coriander seeds, ginger, chopped green chilies, cliantro and mustard oil.  I didn’t have the chilis or cilantro (next time) and just wanted to make them more filling.  These are so good and really so easy.  The filling I made was actually enough for a double batch so I made more for lunch tomorrow!

I’m submitting this recipe on Lisa’s Kitchen, she is having a contest and giveaway, vegetarian, Indian food submissions here.

Strictly for my crepes!

Tags

Breakfast, crepes, dessert, dinner, food, savory, snack, sourdough, sweet, wild yeast, yum

The wild yeast starter obsession continues …I recently discovered you can make crepes with the discarded starter!  Crepes….I adore crepes….filled with pretty much anything I can think of. Nutella being the most obvious and the one I decided not to use this time around.  Mostly because my jar of Nutella is almost empty and I’m too lazy to go to the store on a Saturday morning!

Lazy dogs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So this actually starts the night before.  Take 3/4 cup of the sourdough starter (before you refresh it) add one cup warm water and 1 1/4 c flour. Mix together, cover and let sit for 8-12 hours.  It will be bubbly.

 

 

In the morning, beat 2 eggs (at room temp) with 3 tablespoons of vegetable oil and then add to the batter.  Mix together 1/2 tsp salt, 1/2 tsp baking soda and 1 Tb sugar. Sprinkle onto the batter, stir, cover and let sit for at least 15 mins. Original recipe here

To make the crepes you can use a variety of pans, it’s really personal preference. I know some people say you must use a crepe pan but I’ve used many different types of pans and found they all work once you find the right temperature for each one.  I currently use a cast iron skillet for pretty much everything, so that is what I used for this!  I heated it up on med until drops of water sprinkled on it sizzled and evaporated. I then wiped it with a paper towel with some veg oil on it and turned it down one notch.

thin layer of batter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The batter has to be thin enough to spread on the bottom of the pan fairly easily. If it’s too thick just add a little bit of warm water until you get the right consistency.  I pour some batter into the pan and then pick it up and swirl it around to coat the bottom.  Flip it over once the bottom is light brown, it cooks very quickly.

  

The thing I love about crepes is that you can fill them with pretty much anything! Sweet or savory.  We had shrimp salad, made with scallions, fennel seed and celery seed, ham & cheese, ham & mango, plain mango and Meyer lemon with powdered sugar (my favorite).  You can also store left over crepes (unfilled) in the refrigerator and heat them up in the microwave and then fill….but….I had no leftovers! We ate them all!!!!! 

Some choices.

 

I’ve heard of some amazing fillings, like:  Roasted garlic with brie; Peaches or apples with vanilla ice cream,; poached pears with chocolate syrup; blueberries & cream; asparagus, ham & gruyere; curry chicken or curried vegetables; hummus, sweet potato and spinach; potato,eggs, cheddar cheese & roasted peppers. It’s really limited only by your imagination.  You can also add herbs, mustard, cinnamon or vanilla etc to the batter itself!

shrimp filled crepe.

 

 I would love to hear what you use to fill a crepe! 

 

 

 

Gone to the dogs.

Tags

baking, crazy, dog biscuits, savory, snack, sourdough, wild yeast, yum

My sourdough obsession is getting out of hand. Actually I suppose “wild yeast” is the correct term. I will be writing a more extensive post on this later on when I have more time….much more time. Here’s the quick version.  To make a wild yeast starter, for making artisan bread, you must let flour and water sit and gather yeast, the yeast must grow and then the yeast must be fed.  When you feed it you discard about half…at each feeding.  Wasteful.  There must be some use for this discarded yeast right?  Of COURSE there is.

The Wild Yeast!

Make sourdough dog biscuits!!!!   Brilliant! My dogs will love it.  They, like me, love food.  I suppose I should introduce the dogs now.

There’s Sikander , which is what the Persians called Alexander the Great…and that’s who he thinks he is.

Sikander the great

  And of course Lola, the adorable goof with a block head and

  a big butt.

Her name was Lola, she was a showgirl.

Sourdough Dog Biscuits

170 g whole wheat flour

114 g all purpose flour

279 g mature sourdough starter (wild yeasties)

87 g water or broth

22 g what germ (I didn’t have any so I used ground flax seed meal)

43 g corn meal

22 g veg oil

1 cube bullion (unless you used broth above)

1 egg beaten to brush on top

Combine all the ingredients, except the egg, in your mixer and then mix on medium speed for about 4 mins.  The dough will be pretty dense.

Turn it out onto a floured surface and work it into a ball, then cover with plastic wrap and let it sit for two hours.

Preheat oven to 400.  Cut the dough into two pieces and now you can either roll it out and use a cookie cutter or roll it into a log and cut pieces (this is what I did since I don’t have any cookie cutters…and my dogs don’t mind that their biscuits are not bone shaped).  Put them on a parchment lined cookie sheet and brush them with the beaten egg.  Bake for about 30 mins.

Let them cool down and then store them in an airtight container or a plastic baggie.  Remember, these have no preservatives so they will go bad and grow mold eventually.  If you don’t feed your dog treats often you can always put them in the freezer.  I thought about other ways to tweak this recipe. You could add peanut butter, jars of meat baby food, bacon crumbles?  I guess it’s just something to play around with and see what your dog likes.

P.S. People can eat these too by the way.  I just don’t particularly enjoy beef broth flavored biscuits…and these are rather hard.

Dog's delight!

Meyer lemons, how I love you, let me count the ways.

Tags

almond, baking, blueberry, food, Meyer lemon, muffins, snack, sweet, yum

My little dumplings

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

They caught me the instant I walked into the supermarket.  Meyer lemons I squealed! (yes unfortunately I did let out a squeal)  J. grabbed a bag without my even asking, he is quite aware of my Meyer lemon obssession.  I had no idea they were available.  If you have never had one you just must.  When they are available I use them constantly, fish, chicken, I slice them thinly and bake them with the dish and then eat them up.  You can eat the peel and all.  And desserts….oh desserts.

 

I had been considering an orange, blueberry, almond recipe from the cookbook “Baked, new frontier in baking” by Matt Lewis and Renato Poliafito.  I really enjoy their cookbooks.  Anyway better than orange would be Meyer lemon muffins! 

MMMMMMMMMMMMeyer!

 

      Just my luck that it snowed

      today so I got to stay home

      and bake the muffins!

      I changed a few things

      besides adding the Meyers.

      I added more ground

      almond and almond extract.

      J said these were the best

      muffins he’s ever had. 

      He doesn’t care for cakes

      and muffins that much so

      it said alot.  I will be making

      these again!

 

 

 

 

 

 

 

 

zest of 1 Meyer lemon

1/2 cup fresh orange juice, next time I will try lemon juice (Meyer of course)

1/2 c milk

2 egg whties

4 Tb melted butter (let cool)

1/2 tsp almond extract

 

Whip the above ingredients together.  In a separate bowl mix together:

 

1/2 c ground almonds

2 c flour

3/4 c sugar

2 tsp baking powder

1/2 tsp soda

1/2 tsp salt

 

Add the wet ingredients to the dry until just combined.  Add 3/4 c blueberries to the batter.  If you are using frozen blueberries, rinse well and toss with flour.   Preheat the oven to 375 and grease 12 muffin tins.  Fill the tins 3/4 with batter and decorate the top with sliced almonds if you want.  Bake for 15-20 minutes until golden and a toothpick comes out clean.  Let cool in the pan for 15 mins and then remove to a wire rack.

 

Lovely flavor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now I’m off to make lemon curd!  Meyer lemon curd that is!  And then…I’ve heard that you can grow citrus trees inside……

Do you Hum Bao? Cause I totally do…

Tags

Chinese steamed buns, dinner, hum bao, Pork, savory, snack, yum

Oh Hum Bao…fluffy balls of goodness. Sounds kinda dirty don’t it?  I’m talking about the Chinese Steamed Buns here, filled with all manner of yummy. The first time I tried one I wasn’t really impressed. The second time? Hooked, totally and completely hooked.  Luckily, or not, I can’t get a decent one near me unless I go down to Chinatown…oh excuse me, the International disctrict.  I don’t know if they call it that for politically correct reasons or out of some misplaced desire for homogenity. It’s Chinatown for God’s sake. The shops? Chinese, the restaurants? Chinese. The people? Chinese (mostly). At my favorite Dim Sum place (don’t ask me the name, it’s in Chinese, I just know the street it’s on) the servers don’t speak English. Well…..maybe a Chinese version of English. Last time I asked “Oh, what’s in that?” The lady went back to the kitchen (with her cart) and came back and said….something…maybe pork…and some other words. So now I just eat it and try to figure it out. Except the Chicken feet. My friends consider me a daring eater but I don’t like the idea of everyone in the place looking at me with a chicken foot sticking out of my mouth…cause you have to gnaw on them.  So it’s vanity that stops me…..

But I digress…. as usual.  And yeah, there is a Vietnamese section up the road from the Chinese section but I haven’t explored that yet. I always get stuck in Chinatown, usually in a bakery. But just to press my point. There is nothing International about that district. Maybe it’s a fusion of Asian cultures (maybe) but there are no Russian piroshky, no Greek shops, no…Brazilian food.

Hum Bao...by me!

I never thought about making these at home…until I did….think about it.  INTERNET SEARCH!  Lots of different versions, so I picked the easiest one.  Now the great part about these is you can fill them with anything. I mean BBQ pork is probably the most common but it’s really up to you. You can do curry chicken, chicken mushroom green onion, a vegetarian version.  In fact, I had one once….oh I still remember, it was MASSIVE.  It was filled with meat of some kind, sausage and there was even an egg inside, hard boiled egg!

This recipe calls for yeast!  Yeast and breads scare me, I feel like they are difficult.  Most homemade bread I’ve had is dense and kinda chewy, NOT appealing.

Yeast primer type thingy

So first you mix 1 Tb yeast (I used one packet that you can get in any grocery store)

1 ts sugar, 1/4 cup flour and 1/4 cup warm water. Let it sit for about 1/2 hour.

Then you have to knead, but how much?  that’s the trick! And there are tricks to this. Luckily I had just read a book “Baking Artisan Pastries & Breads” by Ciril Hitz. Good thing I did. He has pictures in there that show a properly “worked” dough in his troubleshooting section. Under techniques there are pictures that show a window test that you can do to tell if your dough is “fully developed”.  It helped…alot.  I don’t have a kitchenaid mixer (not that I don’t want one but I’m cheap!) so I did this all by hand and one thing I can tell you is the dough feels different after kneading for awhile. It gets smoother and kinda silky. I’m pretty sure this is the stage you want to get to. I also read online somewhere that if you are kneading bread dough by hand it’s almost impossible to overwork. That your hands will get tired before that happens….cause that was a fear too, “overworking” the dough….so complicated!

From the book so you have an idea what to look for.

So after your yeast sits for half an hour, add 1/2 cup warm water, 1 1/2 cup flour, 1/4 ts salt, 2 Tb sugar and 1 Tb vegetable oil.

Mix together and then knead on a floured surface until it’s smooth and you can do the window test. See above.  It’s kinda fun actually. Then you put the dough in a bowl that has been greased on the bottom & sides. ( I used vegetable oil)  You then cover it and leave it to rise for about 2 1/2 – 3 hours! Yes hours!

If you know me, which you probably don’t, you will know that I have a problem following directions. I don’t do it on purpose but I’m usually so excited about making something that I’ll skim through the recipe and then go!  Hey at least I make sure I have all the ingredients first….usually.  Anyway, I get to the 3 hours part and it’s about 6:30pm now and I wanted these for dinner, tonight.  So we had my fallback, rice, kidney beans & cheese.  It’s quick, easy and tasty (we haven’t gotten sick of it yet!)

The start

After 3 (!) hours.

Now the crazy part!  You punch this, yes I said punch!  AND it deflates!  AND that’s what you want!  Then you put it on a floured surface and knead it some more.  AND…if you’re me…you decide that you really want to go to bed soon and don’t want to finish this tonight.  But you don’t know if you can stop in the middle and refrigerate the dough and pick up again tomorrow after work.  Can you put dough in the refrigerator?  In the middle of the process?  INTERNET SEARCH (I love the internet! YES I know there is alot of false info and duplicate info out there, I’ve been doing this a long time now.) The answer is YES!!!!!! Wrap it tightly in plastic and use in within at least 48 hours. AWESOME!!!!

Day Two…

Pork

I chose BBQ pork…kinda.  Not the usual Chinese style BBQ pork you find in these.  Some leftover pork shoulder that I had made a ketchup, brown sugar, cayenne pepper-ish sauce for.  So as you can see above, you flatten out circles of dough, put your filling in the center and wrap the dough around it. Pinching the top together. Meanwhile you take a wok (or any pan I suppose) put a little bit of water and a steamer tray in it and start it on a low simmer. You don’t want water splashing up onto the buns.  Arrange the buns on the tray (if you have a bamboo steamer that would be super traditional and great….I don’t have one. There are so many things I still need to have a proper kitchen.)

I put too many in. No overcrowding!

Mine were shoving and pushing each other! I had to take some out and leave them room to expand. Cover and let steam for about 15 minutes.  How do you know if they are done?  I have no idea. I just took one out and cut into it and it was perfect!!!!!  SERIOUSLY, I was so impressed with my bad self.  They looked like professional steamed buns! I couldn’t get over it. Why have I been so scared of trying to make bread, yeast type things. Oh I’m unstoppable and dangerous now.  Just look!

Just look at that!

I also just had to try baking some and see what would happen.  375 for about 15 mins.  They were silly looking, they looked like aliens.  The tops kinda came off the filling.  They puffed up and these looked like a professionally baked bun too but the flavor was kinda boring.  Oh!!!!  I forgot.  The flavor of the steamed bun!  It was pretty close to the ones I get in Chinatown. I think theirs are sweeter and I wonder if they use rice flour?  Obviously I will have to make more and try different versions. But the thing that was great about the steamed ones is that they even had the skin that kinda peels off?  If you’ve ever had these you’ll know what I’m talking about. They have a little skin that you can peel away in parts.  Oh and I also forgot, you’re supposed to put them on squares of wax paper and then onto the steamer tray, but I didn’t have wax paper and if I did I probably wouldn’t want to cut it into squares.  It worked without the wax paper, a little bit stuck to the steamer tray but nothing tragic. I don’t know, it’s up to you. If you want to be safe, use the wax paper.

 Or live on the edge, don’t read the recipe all the way through, take chances.

Baked aliens.