Passion Bars

Don't worry, this isn't turning into a baking blog, this hardly counts as baking. When I was a teenager I knew I wanted to learn more about cooking and baking. I wanted to try to bake something that wasn't out of the box. I believe this recipe came from one of the baking cookbooks my sister bought me for my birthday. As time passed and my baked goods weren't as good as my cooking I gave up trying to bake anything difficult. Recently I remembered this recipe and how easy they were to make. I looked through every cookbook I had and couldn't find it. So of course, I reached out to my friends at bakespace. Within 5 minutes Cathy of Minnesota came back with three possible candidates. The last one was it! It was called Passion Bars which didn't sound familiar to me but call it whatever you want...this IS the exact recipe! I couldn't wait any longer so last night I made these bars.

Looks like she got the recipe from All recipes, posted by Sue Case. Here goes...

Passion Bars

INGREDIENTS:

2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
1 cup semisweet chocolate chips

DIRECTIONS:
1.Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

2.In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.

3.Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.

Thanks so much Cathy! This just proves how wonderful bakespace.com really is!


I love this picture because you can see each layer.

Passion Bars

Don't worry, this isn't turning into a baking blog, this hardly counts as baking. When I was a teenager I knew I wanted to learn more about cooking and baking. I wanted to try to bake something that wasn't out of the box. I believe this recipe came from one of the baking cookbooks my sister bought me for my birthday. As time passed and my baked goods weren't as good as my cooking I gave up trying to bake anything difficult. Recently I remembered this recipe and how easy they were to make. I looked through every cookbook I had and couldn't find it. So of course, I reached out to my friends at bakespace. Within 5 minutes Cathy of Minnesota came back with three possible candidates. The last one was it! It was called Passion Bars which didn't sound familiar to me but call it whatever you want...this IS the exact recipe! I couldn't wait any longer so last night I made these bars.

Looks like she got the recipe from All recipes, posted by Sue Case. Here goes...

Passion Bars

INGREDIENTS:

2 cups quick cooking oats
1 cup all-purpose flour
1 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup peanut butter
1 cup semisweet chocolate chips

DIRECTIONS:
1.Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

2.In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.

3.Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars.

Thanks so much Cathy! This just proves how wonderful bakespace.com really is!


I love this picture because you can see each layer.

Clean Out the Fridge Bean Soup

Friday night is usually pizza night at our house. I picked that up from my Mom who cooked 6 nights out of the week when we were kids. No matter how much we like to cook, we still need a break every once and a while. However, this week I thought it would be nice to use up all the random items I had left in my fridge, which is how "Clean out the Fridge Bean Soup" got it's name. This is not a rigid recipe. You can add practically anything into this soup. I will let you know where things can be switched out or changed up in the directions.

Ingredients I used (this time!)

1 package of diced pancetta
2 links of Italian sausage
4 slices bacon
2 fresh tomatoes
cooked broccoli (from dinner a few nights ago)
2 potatoes
2 stalks celery plus leaves
2 carrots
1 large onion
2 cloves garlic
2 bay leaves
1 bag Roman beans, soaked for a few hours or overnight (you can use canned to speed this up)
chicken bouillon
extra virgin olive oil
small shaped pasta such as elbows or ditilini

Directions:

Saute pancetta, and bacon in oil in a large pot, when it starts to crips up add sausage. While pork browns chop carrots, celery, onion, garlic, potatoes and tomatoes. Remove pork, and set aside. Add chopped veggies to the pot and finely mince garlic. Add garlic to the top of veggies so they don't burn. Add beans and water. I filled up my big pot because I wanted it to make a lot of soup so I would have leftover. You can add less if you want less juice. Also, you can add more potatoes if you want it to be thicker. Add the bay leaves and let water come to a boil. Once soup reaches a rolling boil, add bouillon and turn the flame down low and simmer and add cooked broccoli if you are using it (If you ware using frozen or fresh put it in with the other veggies). This will take about an hour to cook or more depending on how long you soaked your beans. I only soaked mine for an hour or two so it took about 2 hours from when it came to a boil. Of course, if you used canned beans (and they don't have to be roman you can use cannelini or whatever you prefer) this will only need to cook until the beans warm through and all flavors combine.

I made my pasta in a separate pot because I wanted to freeze the soup (but don't want to freeze the pasta). If I was going to finish this up in the first day or two I would have cooked the pasta right in the pot. The starch in the pasta would thicken the soup which I tend to like better. This way is also perfectly fine and deliciousm, it's a matter of preferance. Hey, you don't even need the pasta if you don't want it but I'm Italian, I'm not turning down pasta!

Serve into deep bowls and top with grated cheese.

Other possible add ins to this soup:

the rind of a chunk of a hard Italian cheese
peas instead of broccoli
pieces of stale bread
couple of tablespoons of leftover tomato sauce or paste
swap out the roman beans for lentils
chopped prosciutto
swap out the pork and add some mini meatballs

The list goes on and on. This dish can be made anyway and anytime. It's simple, easy and delicious.

Enjoy!

Clean Out the Fridge Bean Soup

Friday night is usually pizza night at our house. I picked that up from my Mom who cooked 6 nights out of the week when we were kids. No matter how much we like to cook, we still need a break every once and a while. However, this week I thought it would be nice to use up all the random items I had left in my fridge, which is how "Clean out the Fridge Bean Soup" got it's name. This is not a rigid recipe. You can add practically anything into this soup. I will let you know where things can be switched out or changed up in the directions.

Ingredients I used (this time!)

1 package of diced pancetta
2 links of Italian sausage
4 slices bacon
2 fresh tomatoes
cooked broccoli (from dinner a few nights ago)
2 potatoes
2 stalks celery plus leaves
2 carrots
1 large onion
2 cloves garlic
2 bay leaves
1 bag Roman beans, soaked for a few hours or overnight (you can use canned to speed this up)
chicken bouillon
extra virgin olive oil
small shaped pasta such as elbows or ditilini

Directions:

Saute pancetta, and bacon in oil in a large pot, when it starts to crips up add sausage. While pork browns chop carrots, celery, onion, garlic, potatoes and tomatoes. Remove pork, and set aside. Add chopped veggies to the pot and finely mince garlic. Add garlic to the top of veggies so they don't burn. Add beans and water. I filled up my big pot because I wanted it to make a lot of soup so I would have leftover. You can add less if you want less juice. Also, you can add more potatoes if you want it to be thicker. Add the bay leaves and let water come to a boil. Once soup reaches a rolling boil, add bouillon and turn the flame down low and simmer and add cooked broccoli if you are using it (If you ware using frozen or fresh put it in with the other veggies). This will take about an hour to cook or more depending on how long you soaked your beans. I only soaked mine for an hour or two so it took about 2 hours from when it came to a boil. Of course, if you used canned beans (and they don't have to be roman you can use cannelini or whatever you prefer) this will only need to cook until the beans warm through and all flavors combine.

I made my pasta in a separate pot because I wanted to freeze the soup (but don't want to freeze the pasta). If I was going to finish this up in the first day or two I would have cooked the pasta right in the pot. The starch in the pasta would thicken the soup which I tend to like better. This way is also perfectly fine and deliciousm, it's a matter of preferance. Hey, you don't even need the pasta if you don't want it but I'm Italian, I'm not turning down pasta!

Serve into deep bowls and top with grated cheese.

Other possible add ins to this soup:

the rind of a chunk of a hard Italian cheese
peas instead of broccoli
pieces of stale bread
couple of tablespoons of leftover tomato sauce or paste
swap out the roman beans for lentils
chopped prosciutto
swap out the pork and add some mini meatballs

The list goes on and on. This dish can be made anyway and anytime. It's simple, easy and delicious.

Enjoy!

Banana Chocolate Chip Muffins

No, this isn't a figment of your imagination. I seriously baked and I think I did it well. It's a miracle. I usually mess things up when I bake so on the rare occasion I do it and the even rarer occasion that it works out, I'm really excited and pleasantly surprised.

This recipe came from my Mom. She got it about 10 years ago from a woman she used to work with. It's a great way to use up overripe bananas. The recipe is for Banana Bread but the recipe can also be used for muffins with only one adjustment, baking time. The recipe is very versatile and you can add in whatever you like, walnuts, pecans, peanut butter, whatever your little heart desires. Mine desired chocolate chips...and walnuts...but the boss doesn't like nuts so...there you go.

I do have a question for all my baker friends that I think (hope) are reading my blog. When I took my muffins out of the oven they were nice and....perky (for lack of a better word). I left them there on top of the stove for 5-10 minutes and when I came back they flattened on top. What gives? Did I need to remove them from the tins and have them cool on a rack? I'm telling you, I'm not good at this (with the exception of 7 layer cookies at Christmas!). I thought I'd share a picture and post this anyway because even if they don't look right they tasted sooooooooo good!

Thanks Mom!!!

Ingredients:

1 cup sugar
½ cup butter or margarine, softened
2 eggs
¾ cup or 3 ripe bananas mashed
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup walnuts or chocolate chips, optional

Directions:

Mix all ingredients in a bowl and add bananas and nuts last.

Bake for 50 minutes at 350˚.

If making muffins bake for 25 minutes. Yields 12 muffins.

Banana Chocolate Chip Muffins

No, this isn't a figment of your imagination. I seriously baked and I think I did it well. It's a miracle. I usually mess things up when I bake so on the rare occasion I do it and the even rarer occasion that it works out, I'm really excited and pleasantly surprised.

This recipe came from my Mom. She got it about 10 years ago from a woman she used to work with. It's a great way to use up overripe bananas. The recipe is for Banana Bread but the recipe can also be used for muffins with only one adjustment, baking time. The recipe is very versatile and you can add in whatever you like, walnuts, pecans, peanut butter, whatever your little heart desires. Mine desired chocolate chips...and walnuts...but the boss doesn't like nuts so...there you go.

I do have a question for all my baker friends that I think (hope) are reading my blog. When I took my muffins out of the oven they were nice and....perky (for lack of a better word). I left them there on top of the stove for 5-10 minutes and when I came back they flattened on top. What gives? Did I need to remove them from the tins and have them cool on a rack? I'm telling you, I'm not good at this (with the exception of 7 layer cookies at Christmas!). I thought I'd share a picture and post this anyway because even if they don't look right they tasted sooooooooo good!

Thanks Mom!!!

Ingredients:

1 cup sugar
½ cup butter or margarine, softened
2 eggs
¾ cup or 3 ripe bananas mashed
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
½ cup walnuts or chocolate chips, optional

Directions:

Mix all ingredients in a bowl and add bananas and nuts last.

Bake for 50 minutes at 350˚.

If making muffins bake for 25 minutes. Yields 12 muffins.

Fried Sicilian Eggplant and Pasta

This recipe was taught to me by a friend's mother years ago. It took me quite some time to get it just right and I have to say it finally tastes just right! Before I get into the recipe let me first apologize to all my ecofriendly friends over at bakespace.com. I really use a TON of paper towels while preparing the eggplant. If anyone can come up with a better way to do it I'd be glad to hear it!

Ingredients:

1 Sicilian Eggplant
Parmigiano or Romano cheese, grated
fresh basil leaves
Prepared Marinara Sauce (I used two 16oz cans. Also, you don't want to use a sauce with any meat in it since the eggplant is the star of this dish.)
1 pound pasta (rigatoni, penne or ziti)

So if you are unsure of what a Sicilian Eggplant looks like I can't help you because I forgot to take a picture!!! :-0 I found some pics on the web but I'm afraid to link them since they come from other blogs. I'm still new to blogging so I'm not sure what the proper etiquette would be and I'm to impatient to wait for email replies. Sorry! Anyway, It's a round purple eggplant and I believe it has less seeds than a regular eggplant. I wish I took pictures of the steps but I was in a huge rush (as this takes a long time) and I forgot about taking pictures until I started frying them.

Directions:

So you start by cutting the ends off both sides of the eggplant like you would a tomato or an onion. We don't peel this because the skin keeps the eggplant from falling apart. I think it looks pretty too. (If you don't like to eat it, no worries, it easily peels right off like the skin on a piece of soppresata when you bite into a slice.) Then you slice it in half lengthwise, place it cut side down (again, like an onion) and continue to cut slices so they look like half moons. I'm estimating, but I'd say slice them about 1/4 of an inch or 1/3 of an inch thick. They will shrink from the salt and the frying so not too thin and if they are too thick they will be hard in the middle. Yuck! So,put eggplant slices in a colander and sprinkle with lots of salt. Make sure each slice has salt on it. Cover it with a plate that fits inside and weigh it down with something heavy. Place a bowl underneath if you are going to put it on the counter because a lot of liquid will come out. Leave it there for 2 hours. Yes, 2 hours....not really an after work dinner...but I did it anyway and we at at 9pm! The purpose of salting the eggplant is to remove the bitterness and I believe the salted eggplant absorbs less oil when it's fried.



This photo was taken when I made Pasta Norma a few months ago. It's the same preparation method but the eggplant is diced so that's what you see peaking out from the plate.



Next step is to thorougly wash the eggplant under cold running water. Make sure you rinse each slice and rub it with you fingers to make sure there isn't any trace of salt left. That was mistake number one when I first tried to make this about 7 years ago. Here is where the paper towels come in. Lay out two layers of paper towels. You'll need a lot of them because you are going to dry them on the towels in a single layer and then top it with another two layers of paper towels. I like to do this early in the day in between doing other things so I know they are very dry. Press down on the eggplant slices with paper towel to absorb the water. This is the 2nd mistake I made that first attempt. They weren't dry enought and absorbed so much water that they were a greasy, salty mess. You live and learn though, right?

Once you are sure your eggplant is dry (it will still feel damp but you'll be able to tell) fry them in a large skillet with canola oil. Make sure the oil is hot or your eggplant will be too greasy. Depending on the size of your eggplant you may have to add more oil to the pan a couple of times. Let the eggplant brown until it's a beautiful brown color...not burnt but definitely with some color. Set the fried eggplant on a (again) paper towel lined plate and continue to layer paper towels between each single layer of eggplant slices.




When you have finished frying the eggplant add a layer of sauce to a plate or platter and sprinkle with grated romano or parmigiano cheese. Top with a single layer or eggplant, arraning the eggplant so they aren't overlapping and almost look like a flower, working your way from the outside of the plate in. You really can arrange it however you want but it always looks so pretty this way. You won't be able to see the pretty arrangement on mine because I made a double batch and fried two eggplants so I had to use a pyrex. On top of the eggplant add sauce, cheese and fresh basil leaves. Continue to layer in this manner until you have used up all your slices.

Serve this room temperature or cold, over pasta or on the side.

Fried Sicilian Eggplant and Pasta

This recipe was taught to me by a friend's mother years ago. It took me quite some time to get it just right and I have to say it finally tastes just right! Before I get into the recipe let me first apologize to all my ecofriendly friends over at bakespace.com. I really use a TON of paper towels while preparing the eggplant. If anyone can come up with a better way to do it I'd be glad to hear it!

Ingredients:

1 Sicilian Eggplant
Parmigiano or Romano cheese, grated
fresh basil leaves
Prepared Marinara Sauce (I used two 16oz cans. Also, you don't want to use a sauce with any meat in it since the eggplant is the star of this dish.)
1 pound pasta (rigatoni, penne or ziti)

So if you are unsure of what a Sicilian Eggplant looks like I can't help you because I forgot to take a picture!!! :-0 I found some pics on the web but I'm afraid to link them since they come from other blogs. I'm still new to blogging so I'm not sure what the proper etiquette would be and I'm to impatient to wait for email replies. Sorry! Anyway, It's a round purple eggplant and I believe it has less seeds than a regular eggplant. I wish I took pictures of the steps but I was in a huge rush (as this takes a long time) and I forgot about taking pictures until I started frying them.

Directions:

So you start by cutting the ends off both sides of the eggplant like you would a tomato or an onion. We don't peel this because the skin keeps the eggplant from falling apart. I think it looks pretty too. (If you don't like to eat it, no worries, it easily peels right off like the skin on a piece of soppresata when you bite into a slice.) Then you slice it in half lengthwise, place it cut side down (again, like an onion) and continue to cut slices so they look like half moons. I'm estimating, but I'd say slice them about 1/4 of an inch or 1/3 of an inch thick. They will shrink from the salt and the frying so not too thin and if they are too thick they will be hard in the middle. Yuck! So,put eggplant slices in a colander and sprinkle with lots of salt. Make sure each slice has salt on it. Cover it with a plate that fits inside and weigh it down with something heavy. Place a bowl underneath if you are going to put it on the counter because a lot of liquid will come out. Leave it there for 2 hours. Yes, 2 hours....not really an after work dinner...but I did it anyway and we at at 9pm! The purpose of salting the eggplant is to remove the bitterness and I believe the salted eggplant absorbs less oil when it's fried.



This photo was taken when I made Pasta Norma a few months ago. It's the same preparation method but the eggplant is diced so that's what you see peaking out from the plate.



Next step is to thorougly wash the eggplant under cold running water. Make sure you rinse each slice and rub it with you fingers to make sure there isn't any trace of salt left. That was mistake number one when I first tried to make this about 7 years ago. Here is where the paper towels come in. Lay out two layers of paper towels. You'll need a lot of them because you are going to dry them on the towels in a single layer and then top it with another two layers of paper towels. I like to do this early in the day in between doing other things so I know they are very dry. Press down on the eggplant slices with paper towel to absorb the water. This is the 2nd mistake I made that first attempt. They weren't dry enought and absorbed so much water that they were a greasy, salty mess. You live and learn though, right?

Once you are sure your eggplant is dry (it will still feel damp but you'll be able to tell) fry them in a large skillet with canola oil. Make sure the oil is hot or your eggplant will be too greasy. Depending on the size of your eggplant you may have to add more oil to the pan a couple of times. Let the eggplant brown until it's a beautiful brown color...not burnt but definitely with some color. Set the fried eggplant on a (again) paper towel lined plate and continue to layer paper towels between each single layer of eggplant slices.




When you have finished frying the eggplant add a layer of sauce to a plate or platter and sprinkle with grated romano or parmigiano cheese. Top with a single layer or eggplant, arraning the eggplant so they aren't overlapping and almost look like a flower, working your way from the outside of the plate in. You really can arrange it however you want but it always looks so pretty this way. You won't be able to see the pretty arrangement on mine because I made a double batch and fried two eggplants so I had to use a pyrex. On top of the eggplant add sauce, cheese and fresh basil leaves. Continue to layer in this manner until you have used up all your slices.

Serve this room temperature or cold, over pasta or on the side.

Chicken Cakes take the Cake!

When Steve and I first moved in together I asked his mom to give me some recipes that she knew he liked. I got some really great recipes from her and this is one of them. This recipe came from an issue of Cooking Light Magazine. It was listed as one of that issue's "Greatest Hits" and we know why!

We usually eat these for dinner with a vegetable and some rice but I always picture them served as a first course at a dinner party. Maybe on a bed of lightly dressed arugula and red onion salad with a dollop of the aioli. I'll have to do that!

So here is the recipe taken from the Cooking Light Website...

Spicy Chicken Cakes with Horseradish Aioli

Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Total time: 45 minutes.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast (I use ground chicken breast)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Aioli:

2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g

Cooking Light, JULY 2006

Chicken Cakes take the Cake!

When Steve and I first moved in together I asked his mom to give me some recipes that she knew he liked. I got some really great recipes from her and this is one of them. This recipe came from an issue of Cooking Light Magazine. It was listed as one of that issue's "Greatest Hits" and we know why!

We usually eat these for dinner with a vegetable and some rice but I always picture them served as a first course at a dinner party. Maybe on a bed of lightly dressed arugula and red onion salad with a dollop of the aioli. I'll have to do that!

So here is the recipe taken from the Cooking Light Website...

Spicy Chicken Cakes with Horseradish Aioli

Aioli (ay-OH-lee) is a garlic mayonnaise from the Provence region in France and a popular condiment there for meat and vegetables. It can be made in advance and refrigerated.

Total time: 45 minutes.

Cakes:
2 (1 1/2-ounce) slices whole wheat bread
1 pound skinless, boneless chicken breast (I use ground chicken breast)
1/4 cup chopped fresh chives
3 tablespoons low-fat mayonnaise
1 teaspoon Cajun seasoning
1/4 teaspoon salt
2 large egg whites
2 teaspoons canola oil

Aioli:

2 tablespoons low-fat mayonnaise
2 teaspoons prepared horseradish
1 teaspoon bottled minced garlic
1/8 teaspoon salt

To prepare cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup (discard remaining breadcrumbs). Set breadcrumbs aside.

Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayonnaise, seasoning, 1/4 teaspoon salt, egg whites, and breadcrumbs in a medium bowl; mix well (mixture will be wet). Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.

Heat oil in a large nonstick skillet over medium heat. Add patties; cook 7 minutes on each side or until done.

To prepare aioli, combine 2 tablespoons mayonnaise and remaining ingredients in a small bowl. Serve with cakes.

Yield: 4 servings (serving size: 2 chicken cakes and about 1 1/2 teaspoons aioli)CALORIES 242 (26% from fat); FAT 7.1g (sat 1.3g,mono 1.8g,poly 1.3g); PROTEIN 29.5g; CHOLESTEROL 66mg; CALCIUM 44mg; SODIUM 749mg; FIBER 0.5g; IRON 1.6mg; CARBOHYDRATE 12.5g

Cooking Light, JULY 2006