My Technique / Tips for Cutting Sweet Potatoes

April 18, 2018

Sweet potatoes are one of my favorite vegetables, and they are super versatile. You can use them to make mini sweet potato pies, or sweet potato muffins (they taste like pumpkin bread), and they also taste great when sautéed with some onions, garlic and a drizzle of olive oil.

The one down side about sweet potatoes is that they can be very difficult to cut. They tend to roll around on the cutting board, and trying to cut them with a chef’s knife (even a very sharp one) can become a pretty risky situation fairly quickly.

Here’s the technique that I use to make cutting sweet potatoes a little easier.

You will need:

– a paring knife

– vegetable brush

– knife sharpener

– cutting board

– clean dish cloth or paper towel

Instructions

1. Give your sweet potatoes a good scrub with the vegetable brush and dry them off thoroughly with the dish cloth or paper towel. You want your sweet potatoes to be as dry as possible so that they don’t slip around on the cutting board. Set the sweet potatoes aside.

2. Sharpen your paring knife.

I have a little handheld knife sharpener (which isn’t the best, but gets the job done) and I run the paring knife through the carbide blades about 50 times and the ceramic rods about 30 times (if you have a better knife sharpener you probably won’t have to spend as much time sharpening your knife). Wash your knife with a little dish soap and carefully dry off the blade and the handle of the knife. You’ll also want to dry off your hands at this point so that you can get a good grip on the sweet potato while you’re cutting it.

You probably don’t need to sharpen your knife every time you cut a sweet potato, but it is a good idea too if you can. A sharp knife makes everything a little safer.

I also like using a paring knife over a chef’s knife for cutting sweet potatoes because it has a smaller blade, which means that there’s less force acting against your knife when you’re making your cuts.

3. If you want to peel your sweet potatoes, go ahead and do that now, but I usually keep the skin on the sweet potato just as a preference because it makes the sweet potatoes easier to grip when cutting.

Hold the left side of the sweet potato firmly with your left hand and then slice about 1/2 inch off from one end of the sweet potato, turn it 180 degrees, and then slice 1/2 inch off the other end.

From there you can cut up your sweet potato any way you like. I normally make sweet potato fries because they are easy to make, and make a great side for lunch or dinner.

To cut fries – hold the sweet potato firmly on the cutting board with your left hand, then place the blade of the paring knife perpendicular to the sweet potato so that the point of the blade goes straight into the middle of the sweet potato.

Once the blade is about an inch to an inch and a half into the sweet potato, (while still holding the sweet potato firmly against the cutting board with your left hand) with your right hand begin to push on the handle of the paring knife so that while you’re pushing the blade into the sweet potato, the blade also rotates all the way down and eventually becomes parallel to the cutting board, slicing through one half of the sweet potato.

Pull the knife out of the sweet potato and turn the sweet potato 180 degrees, and repeat so that the sweet potato is sliced in half and you have 2 halves of a sweet potato that you can lay flat on the cutting board.

4. Repeat this same motion (press the blade perpendicular into the sweet potato, rotate blade down and slice through), when making the rest of your cuts.

I like to cut my sweet potato fries 1/2 inch thick, and here’s how I cook them so that they get extra sweet without any added sweeteners.

To cut rounds – for if you want to use the sweet potato rounds as bases for veggie pizzas, press the blade about 1 inch into the sweet potato and press down while you rotate the sweet potato with your left hand until you end up with a little round of sweet potato.

I hope that these tips help make cutting sweet potatoes a little easier for you. If you also love eating sweet potatoes, let me know in the comments below how you like to cook them. It would be cool to see how other people like to cook them as well.

What To Do With Leftover Limes

April 14, 2018

Limes are a great way to add zip and flavor to all kinds dishes from tacos, to pho, or sorbets, or pad thai. The the little burst of bright sourness that they give can instantly make a dish go from “good” to “Wow! This tastes AMAZING!”

Organic limes can be a little hard to find at my local grocery store. They also tend to be expensive if I don’t buy them in bulk. The cheapest place that I’ve seen them is at Trader Joe’s for about $2 for a bag for 4 -5 organic limes, so that’s where I tend to buy them from.

Limes are also not an ingredient that I tend to use very often, so before I figured out that there was a way to freeze them, I tended to buy a bag of limes when I really only needed one or two, and then forget that I had them at the back of the fridge until eventually I had to throw them out.

But no more! If you ever find yourself with leftover limes, here’s how to freeze them so that you have them on hand whenever you need them.

Instructions

1. Give your limes a good scrub with a vegetable brush. Juice them, and pour the juice into ice cube trays (any ice cube tray will do, this is just a circular one). Once the juice is frozen, transfer the lime juice cubes into a ziploc bag and keep in the freezer until ready to use.

You can set a few of the lime juice cubes in a little bowl on the counter to defrost, and then use the juice as needed.

2. Take the lime rinds and freeze them in a separate ziploc bag. You can zest the lime rinds from frozen when you need lime zest. The zest will defrost almost instantly once grated, and you can use it the same way that you would fresh lime zest.

If you find that the lime juice is a little bitter (some limes are bitter and some aren’t, I’m not entirely sure why) you can add a little maple syrup (if you’re vegan) or honey to your dish and it should balance out the bitterness.

I did this recently when I was making pico di gallo for a family get together and found the the limes that I had were a little bitter. So I added a little honey to the pico, and that smoothed out the bitterness and the bright flavor of the lime still came through. The pico came out great, and everyone happy ate their tacos and even went for seconds.

I hope that this helps you make the most of the times when you have fresh limes! If you use this tip, let me know what dishes you used your frozen limes for. It would be great to see all the different dishes that everyone was able to make with limes that they saved.

Mango Lemon Sorbet (No Churn) – Quick and Easy, Vegan, Paleo

April 11, 2018

Sometimes the best kinds of foods are the ones that remind you of what you ate when you were growing up.

When I was a kid, we would often get takeout pasta and pizza from a local family owned Italian restaurant. The food was always good, but for me the highlight was getting to eat Italian ices anytime we ordered from that restaurant. This Mango Lemon Sorbet reminds me eating those Italian ices out of paper cups on hot summer days.

Mango Lemon Sorbet is incredibly simple to make, and you don’t even need an ice cream maker! The mango gives the sorbet a joyful tropical flavor, and the lemon zest gives it a brightness and zing. Each bite just tastes incredible.

This recipe would also work well if you have a number of ripe mangoes that you don’t quite know what to do with before they become overripe.

You can cut them into 1 inch chunks, freeze them, and make this mango sorbet anytime you like! It’s a delicious and satisfying way to cut down on food waste.

Mango Lemon Sorbet

Makes 1 generous serving (about 3 scoops)

Ingredients

2 cups frozen mango (1 inch chunks)

2 tbsp maple syrup*

1/2 tsp lemon zest (lime zest also works well)**

4 tbsp avocado oil (or any neutral flavored oil)***

1/4 cup water

Notes –

* The store bought frozen mango that I used wasn’t very sweet, so if your frozen mango is naturally very sweet, you can probably add less maple syrup. Just add a little at a time until you’re happy with the sweetness of the sorbet.

You can also omit the maple syrup entirely, and replace the water with 1/4 cup of apple juice instead if you’re trying avoid added sweeteners. The sorbet won’t be quite as sweet as it would be with the maple syrup, but will still taste really good.

**I actually used the frozen lemon rinds from this post for the lemon zest I used in this recipe.

** There is a part of the brain that lights up in the presence of a fat and sugar, so adding that little bit of fat makes the sorbet taste better, and helps to increase the absorption of the vitamin A from the frozen mango.

Instructions

1. Lay your mango pieces onto a plate in a single layer, giving a little space between each piece of frozen mango if possible. Allow the mango to defrost for 15-20 minutes until you can pierce the cubes of mango with a fork with little resistance.

2. Transfer the mango to a food processor and add in the water, avocado oil, lemon zest and maple syrup to taste.

Blend until smooth, stopping to occasionally scrape down the sides of the food processor with a spatula.

3. Serve immediately, or you can make a big batch of this and freeze it it for later in an airtight container. Allow to defrost for a bit before scooping and serving.

So good… and so simple to make! I’ll definitely be making this more often come summertime.

Happy Eating!

What To Do With Leftover Baby Greens

April 9, 2018

Sometimes when you go grocery shopping, you see a gigantic bag of organic baby greens for $5 and think “Hey! That’s a great deal!”

Once you get home though, you realize that there is no way that you’re going to be able to eat that entire bag of baby greens before they go bad. I had the same thought with a big bag of baby kale. But have no fear! There’s a super easy way to get the most out of your purchase.

And it’s ok to do this after your greens have started to look a little worse for wear. You may have to compost a few more leaves of baby greens, but you should still be able to save most of your baby green bounty.

Instructions

1. Take two large bowls. Pick out the greens that have started to get slimy (you don’t want those) and place them in one bowl, and the still good greens in the other.

Compost the old greens, and then give the fresh greens a few good rinses in cool water. Pour the baby greens with the rinse water into a large strainer and drain off the excess water (it’s ok if there’s still a bit of water on them, you don’t want them to be perfectly dry).

2. Place your greens in a large pot with a few tablespoons of a neutral flavored oil (I like avocado oil). The oil makes it easier for your body to absorb the nutrients in the greens.

If the greens are really dry, add about 1/2 – 1 cup water to the pot with the greens. Cook over medium to medium high heat (depending on how fast you want the greens to cook down) stirring occasionally until the greens have all wilted down.

3. Wait for the greens to cool to room temperature. Spoon the greens into a freezer ziploc bag (you may need more than one bag depending on how many greens you have) and flatten the bag so that the greens are evenly distributed inside of the freezer bag.

Fold the bag into thirds the way that you would fold a letter before putting it into an envelope (please see top photo for reference). You should be left with a long rectangle, then do your best to fold this long rectangle into thirds and wrap a rubber band around the whole thing, place it into a shallow dish of some sort (just to catch any drips on the off chance that there are any leaks) and pop it into the freezer and freeze until solid.

(They are kind of pretty aren’t they? The one on the left almost looks like vegetable stained glass, or baby kale stained glass.)

Once frozen, you should be left with these squares of baby greens. You can throw them directly into soups, or defrost them and add them to smoothies, or stir fry them with a bit of garlic and maybe a squeeze of lemon juice.

I also sometimes just throw a square of frozen baby greens into a bowl with some cooked leftover rice and sweet potatoes and put it into the rice cooker to steam for about 10-15 minutes, and ta-da! Add a little Thai Peanut Sauce Dressing that’s a simple and delicious dinner.

However you use your frozen baby greens, I hope that this trick helps you to make the most of them.

Sautéed Enoki Mushrooms with Garlic – Quick and Easy, Vegan, Paleo

April 5, 2018April 18, 2019

This is a super speedy and delicious vegetable dish for nights when you want to get dinner on the table as quick as possible. It’s paleo, and vegan and works with most dietary restrictions.

When I was growing up, we ate enoki mushrooms in Hot Pot at Lunar New Year, and for family celebrations. I loved scooping them out of the pot with a slotted spoon (along with lots of baby corn and tofu) and eating them with Taiwanese BBQ Sauce (the BBQ sauce with the cartoon bull on the side of the can is where it’s at, but it’s been a few years since I’ve had it).

The mushrooms come in 7 oz packages from the Asian grocery stores, and while I love button mushrooms too, eating the enoki mushrooms is sometimes a nice way to change up the different vegetables in my diet.

Giving the enoki mushrooms a quick sauté with a little garlic enhances the delicate flavor of the mushrooms. They have a great texture and are a great side dish to have on any table.

Sautéed Enoki Mushrooms with Garlic

Makes 2 small servings

Ingredients

2-3 cloves of garlic, finely chopped

1 package of enoki mushrooms (7.05 oz / 200 g)

1-1.5 tbsp olive oil

sprinkle of sea salt to taste

Note – I added the green onions in for the picture, but when I tasted it, I found that I actually preferred the mushrooms without the green onion. The enoki mushrooms have a subtle flavor, and that was overpowered slightly by sharpness of the green onions, but if you like green onions, go ahead and add them. It’s all about cooking the food that you enjoy eating.

Instructions

1. Wash the mushrooms under cool water. Cut the mushrooms about 1 inch above the roots. Give them another good rinse. Place them on a cutting board and cut them lengthwise in half.

2. Add the mushrooms to a sauté pan with the garlic and olive oil. Cook over medium heat for 5 minutes, stirring constantly. Then turn the heat up to medium high and cook for another 3 minutes until lightly golden brown.

Add a sprinkle of salt to taste and serve.

Happy Eating!

Joyful Fruit Salad – Vegan, Paleo

April 1, 2018

There’s a really funny writer/actor/comedienne extraordinaire named Tiffany Haddish who has a dish called “Joyful Greens.” She says that they are “Joyful Greens” because she smiles when she picks the collard greens from her garden, she smiles when she washes them, and she smiles when she cooks them. All that joy, love and care that she puts into growing and preparing the greens make them extra delicious.

Taylor Swift also loves Tiffany’s Joyful Greens. Tiffany brought them with her to one of Taylor’s dinner parties and where they also dined on homemade barbecue chicken, potato salad, and cornbread (don’t we all wish that we could have been at that dinner party? It’s sounds amazing.)

Here’s a video of Tiffany teaching Oprah and Ellen how to make them.

While I didn’t grow these fruits myself, this is my joyful fruit salad. It’s joyful because you smile while you’re picking out the fruit (you smile at how wonderful and sweet that ripe mango smells), you smile when you see how bright and happy the different colors of the fruits are together, and you smile when you eat it (because it tastes so good…)

It’s super quick to put together, and I like packing it in a lunch because the colors look so cheerful together that I always look forward to eating it. This combination of fruits taste lovely together, and eating it feels like a real treat.

Joyful Fruit Salad

Makes 1 generous serving

Ingredients

1 ripe mango*

1 ripe kiwi**

1/3 cup blueberries (fresh or frozen)

Notes – *Ripe mangoes smell very sweet and fragrant. Mangoes that aren’t ripe won’t smell much like anything.

** Ripe kiwis are soft, but not squishy. If you have one that’s really firm, go ahead and leave alone for a couple days and it will ripen up.

Instructions

1. Cut the mango into 3/4 inch cubes (or cut it up however you like, this is just how I do it).

There are many ways to cut up a mango. I slice the cheeks off either side of the seed, then try and carefully slice off any remaining mango flesh that I can off of the seed. Then I cut the mango cheeks into 3/4 inch strips and use a paring knife to carefully separate the peel from the mango flesh (kind of like how you would peel an apple with a paring knife). I then cut the peel away from the slices of mango that I cut away from the seed into rough chunks and add them to a bowl with the rest of the cubed mango.

I’ve also seen people use a potato peeler to peel the mango and then slice the mango cheeks off either side of the seed, but I don’t do it that way because I find that the mango gets really slippery to hold while you’re trying to make your initial cuts.

All this is to say, cut up your mango in a way that works for you. The fruit salad will still be awesome.

2. Peel your kiwi and slice it into 1/4 inch slices.

How I peel a kiwi – Cut 1/4 inch off the top and bottom of your kiwi. Sit it flat on your cutting board and make 1/2 inch slices down the sides of the kiwi, cutting as close to the peel as you can until you’ve cut off all the kiwi peel.

You can also cut 1/4 inch off the top and bottom of a kiwi and slide spoon between the kiwi peel and the green flesh. Rotate your spoon under the peel until the peel has completely separated from the fruit.

3. Add your kiwi to the bowl of cubed mango along with the blueberries.

Enjoy!

What the bowl looks like once I packed the rest of it into a mason jar for tomorrow’s lunch. This is what was leftover, which looks very pretty on it’s own.

No worries, this didn’t go to waste. I ate it right after I took the picture, and I felt very happy and grateful.

Classic Homemade Deviled Eggs – Paleo

March 29, 2018

Like many people, I love a good deviled egg. There is something about these little bites of heaven that is both kind of fancy, but very comforting at the same time.

They take a little time and care, but they are everybody’s favorite thing to eat at a party.

You can top them with just about anything from chives to smoked salmon, but I like paprika on my deviled eggs because it gives a little color and flare, with just a hint of spice.

Deviled eggs are best when they are made ahead of time so that they get a chance to get nice and cold in the fridge. You can store them in an airtight container and snack them if you get hungry, or make a big batch of them and bring them to an Easter party this weekend.

Classic Homemade Deviled Eggs

Makes 4 deviled eggs (but you can easily scale this recipe up)

Ingredients

2 eggs

2 tbsp of mayo (I used an avocado oil mayo, but feel free to use your favorite mayo)

1/2 tsp yellow mustard

3/4 tsp water

Sprinkle of paprika for garnish

Instructions

1. Place your eggs in a pot and cover with about 3/4 – 1 inch of room temperature water. Cover and bring the pot to a boil over medium high heat. Take the pan off the heat, and set aside (keeping the lid on the pot) and set a timer for 12 minutes.

2. After 12 minutes, take a slotted spoon and transfer the eggs to a big bowl of ice water and let them sit for 20 minutes. Peel and slice the eggs in half. If the eggs still feel warm at this point, transfer them to an airtight container and refrigerate until completely cool.

If the egg yolks are too warm when you mix them with the mayo, the filling for the deviled eggs will split, so you want the eggs to be nice and cold before you move on to the next step.

3. You can mash up the filling for the deviled eggs in a bowl with a fork, but the I find that the way to get the smoothest texture is to use a food processor. Add the cooked egg yolks, mayo, mustard and water to a food processor and blend until smooth (or mash together in a bowl with a fork, it will taste just as good).

If the food processor overmixes the filling and you see that the filling has separated, that’s ok. It’s an easy fix.

Add a few drops of water to a bowl with about about 1/4 – 1/2 tsp of the deviled egg filing. Mix together until smooth and it should become creamy and emulsified again. Keep whisking in little bit of the separated filling mixture into the emulsified filling (adding the occasional little bit of water if needed to get the mixture to become smooth again) until all the separated mixture has been whisked into the smooth mixture.

Don’t be afraid to adjust the taste of the filling to your liking. If you like a more spicy deviled egg, add a little more mustard (or use dijon mustard instead of yellow mustard if you want to live on the edge). If you like creamier and milder flavored deviled egg, add a little more mayo. It’s completely up to you, so make the deviled egg that you want to eat.

4. Spoon the filling into a ziploc bag and cut off a bit of one corner of the bag. Pipe the filling into the cooked egg whites and then sprinkle each deviled egg with a bit of paprika.

You can also skip piping the mixture and just spoon it into the cooked egg whites instead to give the deviled eggs a more friendly and comfortable kind of charm.

However you make them, I’m sure that they will taste AMAZING.

Happy Easter!

The Fudgiest Sweet Potato Chocolate Frosting – Dairy Free, Refined Sugar Free, Vegan

March 26, 2018April 18, 2019

This fudgy chocolate frosting works great over my Chewy Sweet Potato or Adzuki Bean Brownies, and it’s delicious enough that you can eat it by itself with a spoon. It tastes better than any store brought chocolate frosting, and it’s refined sugar free and dairy free.

It’s stable enough of a frosting that you can pipe designs with it and give cupcakes or brownies a little extra joy and decoration if desired.

The Fudgiest Sweet Potato Chocolate Frosting

Makes 1 cup (enough for 1 batch of brownies)

Ingredients

4 1/2 tbsp cocoa powder (25g)

1/4 cup oat flour (27g)*

1/2 tbsp ground chia seed (about 2.5g)

level 1/4 tsp sea salt

1/4 cup water

level 1/4 cup mashed roasted sweet potato

1/4 tsp vanilla extract

1/4 cup + 1 tsp maple syrup

5 tbsp melted coconut oil

Notes – * I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.

Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.

If you’re making this recipe for someone who has celiac disease, use certified gluten free oats, as the oats from the bulk bins can sometimes be processed on the same equipment as wheat.

Instructions

1. Add all the ingredients to a food processor and blend until smooth. Transfer to a bowl and gently heat over a double boiler and stir until glossy.

If eating with brownies, spread the frosting onto the brownies while the frosting is still warm and glossy. If you frost the brownies while the frosting is still warm, then the frosting will stay glossy when it cools and sets.

If you want to use this frosting to pipe flowers or designs, then the frosting needs to cool to room temperature before you transfer it into a piping bag. You can make this frosting in advance if needed and keep it in the fridge, and either heat it very gently and quickly over a double boiler, or let it sit a room temperature until softened before piping.

The Best Chewy Sweet Potato (or Adzuki Bean) Brownies – Gluten Free, Dairy Free, Refined Sugar Free, Vegan

March 26, 2018

This is one of my best recipes.

These brownies are the brownies of dreams. They have a rich, deep chocolate flavor, but are not too dark or too sweet, and they taste like the best brownie you’ve ever had.

I came up with this recipe one day when I needed to use up some extra sweet potatoes that I had in the fridge. Somehow this recipe came together so quickly (and I worked perfectly the first time!), and taking the first bite of these brownies made my heart sing. I couldn’t believe how good they were, and they were vegan! And made from leftovers!

The cool thing about this recipe is that you can also make them with adzuki beans (if you have any leftover red bean soup). They actually turn out slightly chewier when made with adzuki beans rather than sweet potatoes, but both kinds of brownies are fantastic.

With brownies, most people fall into two camps – chewy, or fudgy. These brownies are the perfect marriage between the two, because the actual brownies are wonderfully chewy, and the frosting is gloriously fudgy.

They don’t need the frosting, as they taste good enough without it, but a little frosting never hurt a good brownie.

The Best Chewy Sweet Potato (or Adzuki Bean) Brownies

Makes 9 brownies

Ingredients

1 tbsp ground chia seed (5g)

¼ cup + 1/8 cup hot water

1 cup of oat flour (90g)*

5 tbsp + 2 tsp cocoa powder (34g)

½ level tsp baking soda

½ level tsp + 1/8 tsp ground coffee (I used Starbucks Italian Roast Ground Coffee, which is also Fair Trade Certified, which makes it extra cool)

½ level tsp sea salt

2 tbsp apple cider vinegar

1 tsp of vanilla extract**

level ½ cup mashed roasted sweet potato (if using adzuki beans use ½ cup + 3 tbsp drained cooked beans instead of the sweet potato)

½ cup maple syrup

¼ cup + 1/8 cup melted coconut oil

Notes – for best results, please measure the dry ingredients by weight.

* I grind oats into oat flour using a blender. Don’t grind the oats in a food processor because the flour won’t be fine enough.

Any extra oat flour I don’t use in the recipe goes into an airtight container and I use it for another recipe.

If you’re making this recipe for someone who has celiac disease, use certified gluten free oats, as the oats from the bulk bins can sometimes be processed on the same equipment as wheat.

**If you run out of vanilla extract ( and it’s been the kind of day where you really need a brownie) have no fear, these brownies still taste amazing without it. So go forth, and bake with a light heart.

Instructions

1. Stir together the ground chia seed and hot water. Let sit for 10 minutes until thickened.

2. Add the cocoa, oat flour, salt, coffee and baking soda into the food processor and give it a quick blend so that everything is well combined.

3. Add the rest of the ingredients to the food processor and blend until smooth.

4. Turn the oven to 350F and let the mixture sit in the food processor for 15 minutes. Then give it one final blend for about 30 seconds and then spoon the mixture into a glass 8×8 inch baking dish that you’ve oiled and floured with coconut oil (or a neutral oil like avocado oil) and a bit of oat flour.

Take a spatula and smooth the brownie batter out so that it’s sitting evenly in the baking dish.

5. Bake the brownies at 350F for 70-75 minutes until the brownies pull ¼ inch away from the pan on all sides.

Allow to cool completely (at least an hour for the best texture), frost with fudgy sweet potato chocolate frosting if desired, and then cut into 9 square pieces. Serve and enjoy!

I hope that you love these brownies as much as I do, and if you’re having a tough day, I hope that these brownies make it just a little bit better and brighter. 🙂

Apple Slices and Two Ingredient Caramel Dip – Paleo, Vegan, Refined Sugar Free

March 21, 2018

When I’m feeling like I want a sweet snack in a flash, I make myself a plate of apple slices and caramel dip.

This is the easiest no cook caramel dip ever. This caramel dip tastes incredibly indulgent and takes just seconds to make. Olive oil and maple syrup may sound like an unusual combination, but it tastes delicious, especially when combined with the sweet apple.

Apple Slices and Two Ingredient Caramel Dip

Makes 1 serving

Ingredients

1 fuji apple (or apple of choice, I like fuji apples because they are nice and sweet)

Caramel Dip

1 tbsp maple syrup

3/4 tsp – 1 tsp olive oil

Instructions

1. Wash and slice your apple, and place the apple slices on a plate. Spoon the maple syrup and olive oil onto the side of the plate, or into a small dish. Stir the maple syrup and olive oil together until well combined. Dip the apple slices into the caramel and enjoy!