#teaspoon ground cardamom
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Herbs and Spices - Apple Pie Spice Mix
Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.
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Tea - Chai Tea Mix
A dry chai tea mix for instant hot lattes flavored with ginger, cinnamon, clove, and cardamom that you can keep on hand for those frequent cravings.
#teaspoon ground cardamom#lattes#non-dairy creamer#teaspoon allspice#latte#chai tea mix#teaspoon nutmeg
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Recipe for Cardamom Apple Cake
This simple apple cake made in one bowl has a delectable cardamom undertone and the sweet crunch of pearl sugar. 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 stick butter melted, 1.5 tablespoons milk, 1.5 Granny Smith apples peeled and sliced, 3/4 cup white sugar, 3/4 cup milk, 1.75 cups all-purpose flour, 2 tablespoons pearl sugar, 3 teaspoons baking powder, 1 teaspoon vanilla extract
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Recipe for Finnish Pulla
a distinctive sweet-flavored loaf of bread that makes a fantastic holiday gift! Give yourself plenty of time; it takes about 4 hours to make.
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Recipe for Cardamom Maple Salmon
This delicious cardamon maple salmon recipe is super simple to make for a unique, flavorsome, Indian-inspired meal.
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Cardamom Maple Salmon
For a delicious, flavorful meal with Indian influences, try this simple but delicious cardamon maple salmon recipe. 1/4 cup grapeseed oil, 1 teaspoon paprika, 1 salmon fillet cut into 3-inch pieces, 1.5 teaspoons salt, 1/2 teaspoon ground black pepper, 2 tablespoons maple syrup, 1 teaspoon ground coriander, 1 teaspoon ground cardamom
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Chai Tea Mix
You can keep a dry chai tea mix on hand for those frequent cravings, and use it to make instant hot lattes flavored with ginger, cinnamon, clove, and cardamom.
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Salmon - Cardamom Maple Salmon
This delicious cardamon maple salmon recipe is super simple to make for a unique, flavorsome, Indian-inspired meal.
#flavor twist#maple twist#teaspoon ground cardamom#flavor#india#cardamon maple salmon recipe#cardamom
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Persian Love Cake for Beltane
This honey syrup soaked cake adorned with rose petals and fragrant with cardamom is the perfect dessert to represent an amorous holiday full of love. While traditional recipes include bannocks and honey cakes, this persian delicacy truly fills the senses and corresponds beautifully with the height of spring.
You can find the full recipe here from the above photo, but my version is below.
For the cake:
3/4 cups granulated sugar
1/2 cup canola oil
1/2 teaspoon ground cardamom
3 large eggs
1/4 cup milk
1 cup almond meal
1 cup all purpose flour
1.5 teaspoons baking powder
1/4 teaspoon salt
For the syrup:
1 cup honey
1 cup granulated sugar
3/4 cup cold water
1/2 teaspoon rose water
Directions:
Preheat oven to 350 degrees and grease a 9 inch square pan.
In a large bowl, mix 3/4 cups sugar, canola oil, and eggs, until well combined.
Add the remaining dry ingredients and stir until smooth. Pour into the cake pan and bake 40 minutes or until a toothpick inserted comes out clean.
While the cake is baking, combine all syrup ingredients into a pot over medium high heat and bring to a boil. Turn down to low heat and simmer 5 - 10 minutes. Remove from heat and allow to sit until cake is out of the oven.
Allow the cake to cool for ten minutes and then slowly pour honey syrup over cake. It will take a moment for the cake to absorb all of the syrup, so if you pour all of it right away it may spill over!
Let cake come to room temperature before cutting. Serve warm or cold! Adorn with chopped pistachios and edible rose petals optionally.
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[ID: First image is bowl of collard greens with tomato and sliced jalepeño; second image shows several Ethiopian vegetable dishes on a piece of injera. End ID]
ጎመን / Gomen (Ethiopian collard greens)
This wot, or stew, consists of leafy greens that are cooked until tender with onion, garlic, ginger, tomato, and spices including korerima (Ethiopian false cardamom) and tikur azmud (nigella seeds). The result is a robust, flavorful side dish with an intensely aromatic finish.
Recipe under the cut!
Patreon | Tip jar
Ingredients:
12oz (340g) collard greens, kale, or other bitter greens, washed
1/4 cup avocado or sunflower oil, or other neutral oil
1 red onion, chopped or grated
2 cloves garlic, chopped
1 1/2 tsp minced ginger
1 tomato, minced
1 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1/2 tsp Ethiopian false cardamom (korerima / ኮረሪማ; Aframomum melegueta), toasted and ground
1 tsp nigella seeds (tikur azmud / ጥቁር አዝሙድ; Nigella sativa), toasted and ground
1 jalapeño, sliced
Salt to taste (about 3/4 tsp table salt)
Mitmita (ሚጥሚጣ), to taste (see notes at end)
For more information on Ethiopian herbs and spices, including suggested substitutions, see the notes at the end of my berbere recipe.
Some recipes include niter kibbeh (ንጥር ቅቤ) in Ethiopian vegetable dishes such as gomen; this isn't typical, but you may add a teaspoon or so at the end of the cooking time if you have some lying around!
Instructions:
1. If using collard greens, discard any yellow leaves. Bend the end of each stem backwards and peel away the string that emerges. If the stems are stiff, remove them; if they are tender, they may be minced and included in the dish. Dice greens (finer than I did in the picture!).
2. Heat onion, tomato, about a third of the garlic, and a pinch of salt in a dry pot on medium heat. Continue to cook, stirring and scraping the bottom of the pot often, until tomato is softened and onion is translucent.
Beginning the cooking process without oil is traditional in Ethiopia, but if you’re worried that they may stick, you may heat a little oil in the pot before adding the onion, tomato, and garlic.
3. Add oil and sauté, stirring occasionally, for about 10 minutes, until mixture is very soft and homogenous. Lower heat it ncessary.
4. Add ginger and another third of the garlic and sauté for about 30 seconds, until no longer raw-smelling.
5. Add ground spices and a couple tablespoons of water. Heat until simmering and add chopped greens.
6. Cover and cook, stirring occasionally, until tender (about 20-30 minutes).
7. Add salt to taste, jalepeño, and the remainder of the garlic and cook for another couple minutes.
Serve warm as a side with injera, misir wat, doro wat, etc.
For the mitmita:
Mitmita is a spicy seasoning mix that may be included in Ethiopian dishes, or served at the table as a condiment. Preparations differ, but recipes usually include chili, korerima, and cloves, and may also include cumin, green cardamom, allspice, black pepper, cinnamon, or garlic powder.
Ingredients:
20 dried bird's-eye chili peppers (piri piri)
2 Tbsp cumin seeds (optional)
1 Tbsp korerima seeds
1 Tbsp green cardamom pods (optional)
2 tsp whole cloves
1-inch piece Ceylon cinnamon (optional)
Bags of bird's-eye chili peppers can be purchased at a halal grocery store, where they will likely be a product of India or Thailand; they may not be labelled "bird's-eye," but look for the small size and curved shape.
Instructions:
Toast spices one at a time in a small dry skillet on medium heat until fragrant. Allow to cool completely and then grind in a spice mill or using a mortar and pestle. Store in an airtight jar in a cool, dry place.
#Ethiopian#vegan recipe#vegan cooking#vegan recipes#ethiopian food#collard greens#kale#cooking#gluten free
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Pebernødder!
Tiny traditional Danish Christmas cookies, name translates to pepper nuts. One recipe yields 150-200.
Ingredients:
45 g brown sugar
65 g granulated sugar
1 tablespoon dark syrup
130 g softened butter
1 egg
250 g all purpose flour
2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper (you can do more, but they get a very spicy aftertaste then.)
1/3 teaspoon ground ginger
1/2 teaspoon ground cardamom
2 1/2 teaspoon vanilla sugar
1/2 teaspoon ground cloves
1 teaspoon baking soda
How to:
Mix all ingredients (or you can do like when making American cookies: cream butter and sugars and syrup, and then add egg, and then the dry stuff)
Wrap and cool in fridge for at least 1 hour.
Portion into 4 and roll into very thin sausages. We are talking pinky finger thick.
Cut to 1 cm slices and roll to small balls. Or just set them up and press on them.
Press slightly flat on baking sheet. Leave one nut space between nuts as they almost double in size.
Bake in convection oven at 180 Celsius for 8-10 minutes
You can also use it for cookie cutter cookies and decorate with icing like you would ginger bread men.
All spices except cinnamon and cardamom are optional and can be regulated up or down how you like them :]
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Your seasonal spice shopping list is
allspice, anise, black pepper, cardamom, cinnamon, cloves, coriander seed, ginger, mace, nutmeg, and white pepper.
get the dried and ground stuff for shelf life and time saving.
tbsp = table spoon, tsp = teaspoon. A tablespoon is roughly 15 grams and a teaspoon is about 5.7 grams.
british mixed spice: 1 tbsp cinnamon, 2 tsp allspice, 2 tsp nutmeg, 1 tsp cloves, 1 tsp ginger, 1 tsp coriander, .75 tsp mace
pumpkin spice blend: 3 tbsp cinnamon, 2 tsp ginger, 2 tsp nutmeg, 1.5 tsp allspice, 1.5 tsp cloves
chai spice: 4 tsp cinnamon, 3 tsp ginger, 2 tsp cardamom, 2tsp anise, 2 tsp allspice, 2 tsp cloves, a pinch of black pepper
gingerbread spice: 3 tbsp ginger, 2 tbsp cinnamon, 1.5 tsp allspice, 1.5 tsp cloves, 1 tsp anise, .75 tsp nutmeg, pinch of cardamom, pinch of white pepper
apple pie spice: 2 tbsp cinnamon, 1 tbsp nutmeg, 1.5 tsp allspice, 1.5 tsp cardamom
This is just a general base, you can and should adjust the ratios to fit your preference. Make a small batch, taste test, adjust ratio as needed and then you can make a bigger batch to get you through the months when the flavours are "unavailable."
If you're the type that feels like you need the pumpkin to be in the pumpkin spice you may actually want to stock up on some cans of pumpkin puree in coming months. Since the spice is just supposed to be what you put on pumpkin it doesn't usually include it, but Starbucks does have pumpkin in their drinks so if that's your goal you may want to procure some.
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Palestinian seb3 baharat recipe roundup
#1
Arabic-language, Palestinian youtuber, from her mother
1/2 Tbsp nutmeg (جوزة الطيب) (optional)
1 1/2 Tbsp cassia cinnamon (قرفة) (quills or bark)
3 Tbsp allspice (بهار حلو)
1 1/2 Tbsp cardamom (هيل)
1/2 Tbsp cloves (قرنفل)
1 1/2 Tbsp black pepper (فلفل أسود)
1/2 Tbsp ginger (زنجبيل)
1 1/2 Tbsp coriander (كزبرة)
1/2 Tbsp dried lemon / loumi (لومي)
Measurements after grinding. Tbsp = ملعقة كبيرة, tsp = ملعقة; not US customary measurements.
Comment says ginger is modern; Wikipedia says loumi is commonly an ingredient in Gulf-region 7-spice.
#2
English-language, Palestinian youtuber, from her grandmother
1 cup black pepper
1/3 cup cinnamon
1/2 cup allspice
1/4 cup cardamom
1/4 cup cumin
3 cloves
2 nutmeg pods
Measurements before grinding. US customary measurements.
#3
English-language, Palestinian food writer.
6 tablespoons whole allspice
6 cassia bark sticks or cinnamon sticks
3 tablespoons coriander seeds
1 tablespoon black peppercorns
1 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
10 whole cloves
2 blades mace
1/2 whole nutmeg, crushed
Called "nine-spice" but it's the same blend. Measurements before grinding; US customary measurements.
#4
East Jerusalem Goods store, seems to be owned by Israelis?
"Our baharat is a mixture of: clove spice, English pepper, black pepper, nutmeg, cardamom spice, cumin, and a touch of dry coriander."
"English pepper" refers to "فلفل انجليزي" "falfil inglizi" "English pepper" aka "فلفل افرنجي" "falfil afranji" "French pepper" aka "بهار حلو" "bhar hloo" "sweet spice" aka allspice. A direct translation of the Hebrew "פלפל אנגלי"; it doesn't seem to be in common use in Arabic otherwise.
#5
English-language, some white lady living in the "Middle East" claims this is used by "Arabs in Israel"
1 tbsp ground cardamom pods (the black seeds inside)
1 tbsp ground dry ginger
½ tbsp ground nutmeg
1 tbsp ground black pepper
1 tbsp ground cinnamon
½ tbsp allspice
Measurements after grinding. US customary measurements.
#6
English-language, "Levantine" food blogger, recipe from mother & grandmother
1 tablespoon Coriander
1 tablespoon Allspice
1 tablespoon Cumin
1 tablespoon Cloves
1 tablespoon Black pepper
1 tablespoon Cinnamon
1 tablespoon Nutmeg
Measurements after grinding. US customary measurements.
#7
Arabic-language, labelled "Palestinian", page with various regional recipes
2 parts allspice berries (فلفل إفرنجي حب؛ بهار، فلفل هلو؛ كباب صينية)
1 part black peppercorns (فلفل أسود حب)
1/2 part cloves (قرنفل)
1/2 part ground cinnamon (قرفة مطحونة)
1/2 part cumin seeds (كمون حب)
1/2 part ground ginger (زنجبيل مطحون)
1/3 part nutmeg, whole or ground (جوزة الطيب مطحون أو حب)
The recipe gives various terms for allspice which in fact refer variously to allspice (the first three) and cubeb berries (the last one). In this context allspice is certainly what is meant.
Measurements variously before and after grinding. It's unclear whether the "parts" (جزء) are by volume or weight; black pepper is almost twice as dense as allspice...
#8
English-language, comment on "Middle Eastern" recipe that calls for "baharat":
"My family is Palestinian and came from Jordan. The 7 Spice Mixture we use is Allspice, Cinnamon, Nutmeg, Clove, Black Pepper, Cumin and Coriander.”
#these are just in the order I happened to find them btw#then what I do is note ingredients that are in all or virtually all of the blends#note any patterns aka the recipes either have cloves OR nutmeg but not both#think about what each spice is bringing to the blend and how they’re all balanced#(taking into account differences in ground versus whole spice measuring and weight versus volume)#and include all the most popular spices between the various recipes in ‘authorised’ proportions also thinking about how I would balance it#bc you can see a lot of variation in proportion here#and then if there’s any element that is included only in that region I will include it even if not all recipes from that region include it#bc I’m focused on regional variation whenever I make a bunch of different versions of something
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Hey y'all, here's my recipe for Apple Blackberry Crisp! It's great warm or cold, by itself, or with ice cream or yogurt. Somehow I managed to make it sweet enough to please my partner's massive sweet-tooth, but not make it too sweet for me. Link to recipe, and it's under the cut. (Both imperial and metric measurements are given.)
Apple Blackberry Crisp
Significantly modified from the apple crisp recipe in The Oh She Glows Cookbook by Angela Liddon
Filling:
about 4 cups / 1 L peeled and chopped apples
about 3 cups / 750 ml cut blackberries
(In total you need 6–7 cups / 1500–1750 ml of fruit, but it doesn’t need to be exact. I used 2 granny smith, 1.5 gala apples, and 2.5 packages (½ pint / 170 gm) of blackberries to get the amounts above)
1 tablespoon / 15 ml cornstarch or arrowroot powder
1 teaspoon / 5 ml ground cinnamon
¼ cup / 60 ml brown or raw or coconut sugar
(or ⅓ cup / 75 ml if you want it sweeter)
1 tablespoon / 15 ml lemon juice
Topping:
2 cups / 500 ml rolled oats
½ cup / 125 ml almond flour/meal
(you can also use regular flour, I just like how almond flour tastes in the topping)
1 teaspoon / 5 ml ground cinnamon
¼ teaspoon / 1.75 ml fine grain sea salt
¼ cup / 60 ml butter or margarine or coconut oil, melted
(they all work well, so pick whatever you have on hand or prefer)
3 tablespoons / 45 ml maple syrup
(or ¼ cup / 60 ml if you want it sweeter)
Instructions:
1) Wash and dry the fruit.
2) Preheat oven to 375 F / 190 C.
3) Grease an 11 x 9 inch / 2.5 L baking dish with butter, margarine, or coconut oil.
4) Measure out the dry ingredients for the filling and the topping in two separate bowls. Put whatever fat you’re using for the topping in a heat-proof bowl and set it by or above where the oven vents to melt it. (Or melt it in the microwave just before you mix the topping.)
5) Peel and chop the apples, cut up the blackberries, and place them in a large bowl. I cut the apple pieces fairly small and the blackberries in two to four parts, depending on how big they are. But go with whatever size you want as long as it’s fairly consistent.
6) Add part of the dry filling ingredients and part of the lemon juice to the fruit and mix, repeat a couple more times until it’s all thoroughly mixed together, then put into the prepared baking dish, spreading evenly.
7) If you haven’t set the fat for the topping to melt by where the oven vents, then melt it in the microwave. Thoroughly mix the maple syrup, and the fat into the dry topping ingredients. Spread overtop the fruit mixture in your baking dish.
8) Cover with aluminum foil with some holes poked in with a fork or knife. Bake for 35 to 45 minutes, or until the apples are just fork tender. Remove the foil and bake for another 10 to 15 minutes, or until the topping is a nice golden brown.
9) Once removed from the oven, let it stand for 10 to 20 minutes before serving so the juices firm up some and it’s not so runny.
10) Keeps well in the fridge for a few days, though it probably won’t last that long! It tastes good cold, but you can always rewarm it in the microwave, or cover it with foil and put it back in a 375 F / 190 C oven for 10 to 20 minutes, until warmed through.
Note: Play around with other fruit combinations, or just go with classic apple. Though you probably want to use a little more cinnamon if it's just apple. Try cardamom or ginger instead of cinnamon. If you try apple cranberry, I suggest you use less cranberries than the amount of blackberries I called for, and use the larger amounts of sweeteners. The larger amounts of sugar and maple syrup are what the original recipe called for, but I have a low tolerance for sweet so I reduced it a bit. My partner, who has a huge sweet tooth, still loved it.
#I made this New Year's Eve and typed up the recipe but forgot I was going to post it lol#ngl when we fished this off a few days after I made it both my husband and I were sad!#I've served this to guests a few times and it's always a hit!#sometimes I have it for breakfast with plain yogurt and some hemp hearts which is delightful#apple blackberry crisp#recipe#dessert recipe#baking#vegan recipes
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Lebkuchen
At this time of year, the house really comes alive with the homely smell of biscuits baking, the oven warming the kitchen, and the delightful scent filling all the rooms. And what a delightful scent Lebkuchen have!!! Spices mingling with chocolate; it could not be more festive and exactly the kind of delectably crumbly biscuit one fancies after choosing the tree, among a crowd of stout, stunning firs at the Christmas Tree Farm (another wonderful seasonal smell!!) Happy Saturday!
Ingredients (makes about 20, of different sizes):
200 grams/7 ounces pure runny honey (like a fragrant Mountain Honey we brought home from Auvergne)
4 tablespoons unsalted butter
6 plump cardamom pods
half a small star anise
1 1/3 cup plain flour
1 cup spelt flour
1 1/4 heaped teaspoon Mixed Spice
1 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1 orange
120 grams/4 ounces good dark chocolate (at least 70% cocoa)
In a medium saucepan, combine honey and butter, cut into small chunks. Heat over a low flame until butter is melted, and well-mixed. Remove from the heat, and allow to cool. Set aside.
Crush cardamom pods, and empty the pods in a mortar. Grind the seeds thoroughly with the pestle. Spoon ground cardamom into a small cup; set aside.
Place star anise halve in the mortar, and thoroughly crush and grind with the pestle. Set aside.
In a large bowl, combine plain flour, spelt flour, ground cardamom and star anise, Mixed Spice, baking powder and bicarbonate of soda. Grate in the zest of half of the orange. Give a good stir, to mix.
Dig a well in the middle, and pour in cooled honey and butter mixture, stirring with a wooden spoon until a rather sticky dough forms. Place in the refrigerator, to cool, 1 hour.
Preheat oven to 180°C/355°F. Line two baking trays with baking paper. Set aside.
Once the dough has chilled and firmed up, roll it out, rather thick, onto a lightly floured surface. Using cookie cutters of different shapes (or sticking to the traditionally plain round ones), cut out the lebkuchen, and place onto prepared baking tray, spacing them a bit as the shall spread out a little.
Roll out scraps until you have used all the dough.
Place in the middle of the warm oven, and bake, at 180°C/355°F, 15 minutes until a nice golden brown colour.
Remove from the oven, and let the biscuits cool completely on wire racks.
In a medium bowl over simmering water, melt three-quarters of the dark chocolate, until smooth, shiny and silky. Remove from heat, and stir in remaining dark chocolate, roughly chopped, with a spatula until completely melted. Then, return over simmering water, until smooth and slack again, to temper. Remove from the heat.
Dip one side of the lebkuchen into the melted chocolate, gently shaking off excess chocolate, and return to the wire rack, to set.
Enjoy Lebkuchen with a cup of tea, coffee, Cardamom Hot Milk or for something more decadent, an Eggnog!
#Recipe#Food#Lebkuchen#Lebkuchen recipe#Biscuits#Biscuit#Biscuit recipe#Biscuit Cookie and Treat#Honey#Butter#Flour#Spelt Flour#Cardamom#Cardamom Seeds#Star Anise#Mixed Spice#Baking Powder#Bicarbonate of Soda#Orange Zest#Chocolate#Dark Chocolate#Baking#Baking recipe#Holiday Baking#Festive Baking#German Cuisine#Swiss German and Austrian Küche#Holiday Kitchen#Festive Season#Holiday Season
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Cinnamon Raisin Applesauce Bread
Check out my new Cinnamon Raisin Applesauce Bread!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
Bread
250 Grams Applesauce (1 Cup)
66 Grams White Granulated Sugar (1/3 Cup)
66 Grams Brown Sugar, Packed (1/3 Cup)
40 Grams Vegetable Oil (3 Tablespoons)
30 Grams Milk (2 Tablespoons)
2 Grams Vanilla Extract (1/2 Teaspoon)
1 Large Egg
180 Grams All-Purpose Flour (1 1/2 Cups)
4 Grams Baking Soda (3/4 Teaspoon)
1 Grams Baking Powder (1/4 Teaspoon)
4 Grams Apple Pie Spice (1 1/2 Teaspoons)
1.5 Grams Salt (1/4 Teaspoon)
31 Grams Pecans, Chopped (1/4 Cup)
50 Grams Raisins (1/4 Cup)
Cinnamon Sugar Topping
12 Grams White Granulated Sugar (1 Tablespoon)
1 Gram Ground Cinnamon (1/2 Teaspoon)
Apple Pie Spice Substitute (Don't Use All)
8 Grams Ground Cinnamon (4 Tablespoons)
3.5 Grams Ground Nutmeg (1 1/2 Teaspoons)
3 Grams Ground Cardamom (1 1/2 Teaspoons)
2 Grams Ground Ginger (1 Teaspoon)
1 Gram Ground Allspice (1/2 Teaspoon)
Additional Equipment
Mixing Bowls, Cups, Spoons
Kitchen Scale
9-Inch by 5-Inch Baking Pan
Wire Cooling Rack
Oven Mitts
Probe Thermometer
Instructions
Preheat oven to 350° Fahrenheit (176° Celsius).
Combine your applesauce, white sugar, brown sugar, vegetable oil, milk, vanilla extract, and eggs in a large mixing bowl.
Whisk the flour, baking soda, baking powder, apple pie spice, and salt in a smaller mixing bowl.
Gradually stir in the dry ingredients to the wet ingredients to form a thick batter.
Fold in the chopped pecans and raisins.
Pour your batter into a lightly greased and lined with parchment 9-inch by 5-inch baking pan.
Sprinkle cinnamon sugar topping over the top.
Bake for 1 hour or until internal temperature reads between 195° and 200° Fahrenheit (90° and 93° Celsius).
Transfer loaf to a wire cooling rack and allow it to cool completely before slicing and serving.
Enjoy!
#bread recipes#bread#yummy#yummy food#tasty#tasty food#yumminess#tasty recipes#bake from scratch#Quick Bread#Dessert Bread#Applesauce Bread#Cinnamon Raisin Bread#Cinnamon Raisin Applesauce Bread#Breakfast Bread#Dessert Loaf
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