Wednesday, October 26, 2011

Carrot Cake Soup

I've already posted recipes for low-sugar carrot cake, carrot cake pancakes, and now carrot cake soup.  What can I say--carrots and pineapple are in abundance in our house? This recipe may sound improbable, but it truly is tasty, and it was a blessedly simple meal solution for lunch today. Sauces and soups are the best way to get Sawyer to eat his veggies, but a new soup usually still meets with some suspicion. I admit, I can see how a pureed mush of vegetables would look unappealing to a toddler.  I certainly remember as a young girl wanting to put my head down in despair when vegetable soup night rolled around. However, my kids are already much more easily persuaded than I was as a child when it comes to food, as they usually bravely eat their soup with minimal dramatics once I get them to try a bite. This soup was actually deemed "yummy" by Sawyer, which is high praise indeed.  I certainly enjoyed it; I know I've made something good when I finish my meal, and I'm already looking forward to eating the leftovers tomorrow.  This is a small recipe, as I was unsure how it would turn out--it makes two large or three smaller servings.

3 large carrots, scrubbed and chopped into large chunks
1 cup cooked chickpeas
1 1/2 c. oat milk, or other non-dairy milk
1/2 c. light coconut milk (You would only need 1/4 c. if using regular, full-fat milk.)
1 1/2 c. water
1/2 c. canned pineapple chunks
2 Tbsp. pumpkin seed butter or tahini
3/4 tsp. salt
3/4 tsp. onion powder
1/2 tsp. dried thyme
1/4 tsp. ground ginger
1/8 tsp. ground cinnamon
1/8 tsp. allspice
dash of nutmeg
1 tsp. maple syrup

Combine all of the ingredients in large pot and bring to a boil.  Turn down the heat and simmer for about 30 minutes, until the carrots are super-tender and melty. Let the mixture cool a bit, and then transfer to a blender and puree. Taste if additional salt is necessary, and then enjoy with some crusty bread and a green salad.

This is a good meal for when you know you are going to need lunch in a hurry. Just prep it before you leave the house, then let it warm in the crock-pot until you get home for lunch. As you can see, the kids are sure cute before they go to church, but by the time we get home, they are "hangry" and want lunch pronto, so I have to plan ahead.

Monday, October 24, 2011

Soy-free White Bean Ricotta and Other Discoveries

When Anthony and I first got married, for Christmas my mom gave me the Vegan Planet cookbook by Robin Robertson.  We were vegetarian at that point, but once we tried one of the recipes for lasagna made with tofu-ricotta filling, we never went back to dairy ricotta. The tofu ricotta was so much lighter, not leaving that intense, heavy feeling in our stomachs that can come from cheese-laden Italian food.  When we had kids with soy allergies, though, I had to come up with a new dairy-free replacement for ricotta that was also soy-free so that our family could still enjoy lasagna. Pureed white beans and cauliflower seemed like they would create the right texture, but my first attempt was too dry and low-fat tasting. I gave it another go last week and got it pretty spot on, I think, creating a delicious filling that I could have even used as a dip.  I paired the filling with lasagna noodles slathered in leftover miracle rice sauce and marinara that I had on hand.  This recipe made enough ricotta for a huge lasagna--an 11x17 pan, or a 9x13 plus a 9 in square pan.  My lasagna was yummy enough to share with friends, but take my advice and remember to use a ton of sauce when you make lasagna with the no-boil noodles. They just suck up so much liquid that the lasagna wasn't saucy enough for my taste.

2 cups well-cooked white beans (cannellini or great northern work well)
1/2 large head of cauliflower, cut into small florets and steamed until very tender
1/2 c. canned pumpkin puree
1 c. shredded vegan cheese (I used homemade from the Uncheese Cookbook, but Daiya would work)
3 Tbsp. nutritional yeast**
2 Tbsp. vegan mayo (I used Earth Balance, since the original kind is soy-free)
3 Tbsp. olive oil
2 Tbsp. tahini
1/3 c. non-dairy milk
1 1/2-2 tsp. salt
2 tsp. dried basil
2 tsp. onion powder
1/2 tsp. pepper

Place all of the ingredients in your blender and puree until mostly smooth, with a little bit of texture from the beans and cauliflower. Start with just 1 1/2 tsp salt, and then taste and add more if necessary, depending on the type of vegan cheese you use.

**I have had a few people ask me what nutritional yeast is, as it is not an ingredient usually known to those who are new to a dairy-free diet.  See this Wikipedia article and trust me that it is a fabulous ingredient that I wouldn't live without.

Vegan soy-free ricotta was a pretty thrilling discovery, but so was finding this ultra-cute smock in the closet, which my good friend made for Abiline when she was an infant, and now finally fits. I wish I could wear it, too.

 I was also overjoyed to find out that Sawyer was just joking with me when he exclaimed that his favorite blanket was eating him. Phew! We survive another day of fun in the Holden household! (Now we know why the laundry basket is in shambles, eh?)

Thursday, October 20, 2011

Gooey Triple Pumpkin Whole Wheat Cinnamon Rolls

Pumpkin in the bread dough. Pumpkin in the filling. Pumpkin in the frosting. Oh, yes, friends, these are so scrumptious, and surprisingly low in fat as well, since the pumpkin takes the place of the butter/margarine normally lavished on cinnamon roll dough. It all started with that impulse pumpkin butter purchase at Trader Joe's last week. I didn't know how I would use it, but I rationalized that I had to buy the butter now since it is a 'seasonal' product and thus would only be around for a limited time. I took it out of the fridge a few days later to see how it would taste on my pancakes, and the random thought came to me that pumpkin butter would probably be delicious in cinnamon roll filling. As soon as the kids lay down for their naps, I hurried to the kitchen to realize my vision, congregating all things pumpkin on my counter-top: pumpkin puree, pumpkin pie spice, pumpkin butter. "Oh, yes, this is going to be good!" I quietly rejoiced. I decided to wait for Sawyer to wake up so that he could be my trusty baker-boy assistant. He loves to knead and roll, and, most of all, eat the dough. Sawyer is my toughest palate to please, and often he is not so hot on the finished baked good even when he devours the dough, but he eagerly dug into one of these luscious rolls the next morning. So hooray for impulse buys and seasonal treats--I think a Holden Fall tradition has been born!

For the dough:
3/4 c. lukewarm water
2 tsp. active dry yeast
1/4 c. plus 1 Tbsp. maple syrup
1 cup plain non-dairy yogurt (I used home-made hemp/rice milk yogurt) 
2/3 c. canned pumpkin puree 
5 cups white whole wheat flour
1 cup whole wheat pastry flour (could sub white flour)
1 1/2 tsp. sea salt
1 1/2 tsp. pumpkin pie spice
2 Tbsp. Earth Balance soy-free margarine

For the filling:
1 cup pumpkin butter
1/4 cup coconut sugar (could sub brown sugar)
2 tsp. ground cinnamon
1/2 c. chocolate chips (optional)

For the frosting:
2/3 c. shredded, unsweetened coconut
3 Tbsp. maple syrup
2 Tbsp. pumpkin puree
1 Tbsp. coconut oil (could sub. margarine)
1/2 tsp. vanilla extract
1/4 c. non-dairy milk (I used rice milk. Coconut milk would probably be best, but I didn't have any on hand!)

1. Mix water and 1 Tbsp. maple syrup in a large mixing bowl. Gradually stir in the yeast until dissolved. Let proof for 5-10 mins., until the yeast bubbles and shows signs of life.

2. Add the remaining 1/4 c. maple syrup, yogurt, pumpkin puree, salt, and pumpkin pie spice and mix until well combined. Add the flour a cup at a time, stirring with an electric mixer or a wooden spoon, until the dough is thick enough to be turned out for kneading and no more flour can be added by hand. 

3. Turn the dough out onto a lightly floured surface and knead for 10-12 mins. Every few minutes smear some of the  Earth Balance on to the dough and work it in while you knead. Add flour a little bit at a time if it gets too sticky, but keep in mind that you want it to be moist and pliable, not hardened by excessive flour. Keep kneading until the dough is smooth and lustrous, like this:
4. Turn your oven on to 400 for 2 or 3 mins., then turn it off. Place the dough in a large bowl and cover with a damp towel. Place the dough in the warm oven to rise for 1 1/2- 2 hours.  The dough should double in bulk, and a wet finger inserted into the dough should leave an impression without filling in. (If the dough makes a sighing sound when poked, it has risen a bit too long. Just hurry to the next step.)

5. Grease an 11x17 in pan, or a 9x13 plus a 9 in. square pan. Gently deflate the dough with damp hands, form it into a ball, and turn the ball out onto a large, lightly floured work surface. Roll the dough into a huge rectangle. Spread the pumpkin butter evenly over the rolled out dough with a spatula or the back of a large spoon. Sprinkle with the sugar, cinnamon, and the chocolate chips, if desired. Roll up tightly, starting on one of the short sides. Cut into rolls about ½ inch thick and place close together in the pan(s). The rolls should all be snug with no space in between. 

6. Let the rolls rise again in a warm oven, covered with damp towels, for about 45 mins.-1 hour. After about 40 mins., take the rolls out of the warm oven, and turn the oven to 400 degrees. When the rolls are puffy and sagging at the edges, pop them in the oven for 6-18 mins., until just lightly browning on the tops.  Let them cool in the pan on a wire rack.

7. While the rolls bake, make the frosting by placing all of the ingredients in a food processor and blending until the coconut is finely ground and the mixture has a spreadable consistency.  Once the rolls have cooled for about 20 mins., frost them and serve. They are great both warm and cold!

Monday, October 17, 2011

Creamy Teryaki Stir-Fry Sauce

We went to the pumpkin patch on Saturday night, and had loads of fun crawling around the play area, scampering up spooky trees, and finding the perfect pumpkins to represent our family.

On the way home, Anthony turned to me and declared that he suddenly had a craving for seitan and broccoli stir fry with Soy Vay teriyaki sauce.  Too bad for him, since I had already made black bean rice salad for dinner and didn't even have any Soy Vay on hand.  He had to make do that night, poor guy, but for lunch the next day I whipped up this version of teriyaki sauce that gets its creaminess from sunflower seed butter.  I had intended to take a picture of the finished stir-fry, but lunch was totally chaotic with the kids that day, and when Anthony got home from church he indulged his craving in a big way by filling up one of our biggest bowls with almost all of the stir-fry left. So there was a measly portion left to photograph, and Anthony insisted it would make a terrible picture. If he was just trying to get me to make it again, it worked; I made this dish again tonight, since it was so quick and yummy. As you can see in the picture, we ate this sauce over seitan, broccoli, carrots, red peppers, pineapple, and brown rice, but you can pour it over whatever suits your stir fry tastes. It makes about three servings worth.

For the sauce:
3 Tbsp. sunflower seed butter
3 Tbsp. liquid coconut aminos (or soy-sauce if no soy allergy)
3 Tbsp. pineapple juice
1 Tbsp. agave nectar or maple syrup
2 tsp. ground ginger
1 Tbsp. chickpea miso (or regular soy-based miso if no soy allergy)
2 Tbsp. rice vinegar
1 Tbsp umeboshi vinegar (or just sub another tablespoon rice vinegar)
1 Tbsp. lemon juice
1 Tbsp. arrowroot  (could sub corn starch if you don't have a corn allergy)

Place all of the ingredients in a food processor and puree until smooth, or just put them all in a small mixing bowl and whisk vigorously until well combined. Cook your stir fry veggies as desired, and then pour this sauce over them and heat for a few minutes to thicken it up.

Whole Grain Chocolate Chocolate Chip Pancakes

We don't eat a lot of cereal for breakfast in our home because it's just not filling enough after not eating for 10-12 hours. Also, we get tired of our limited corn-free cereal selection. So we do a lot of granola, waffles, oatmeal, and at least once a week we whip up some pancakes, as they are great finger foods for the kids.  This particular recipe was formulated with Abiline in mind, as the whole grains produce a more crumbly texture, which makes the pancakes easier to chew than when made with all flour, since that often gives them a more chewy, gummy texture. Also, Abbie loves chocolate. (She also loves vegetables, so I rationalize that the two balance each other out.) Unlike some chocolate chocolate chip pancake recipes I have seen, these don't have loads of sugar, so they are a bit indulgent perhaps, but not too desserty for a good breakfast. I like to top them with sunflower seed butter and banana slices, and I recently discovered that they are extra-delicious with homemade chocolate sunflower seed butter on top.

1 c. cooked short-grain brown rice or quinoa
1 c. steel-cut oats, soaked overnight and squeezed dry
1 cup cooked beans 
1 1/2 c. non-dairy milk (I used homemade oat milk.)
2 Tbsp. sunflower seed butter
1 Tbsp. canola oil
1 tsp. vanilla extract
2 Tbsp. agave nectar or maple syrup

2/3 c. whole wheat pastry flour
1/3 c. cocoa powder
1/2 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4-1/3 c. chocolate chips, roughly chopped (or mini chocolate chips, if you have them)

1. In a blender mix the brown rice or quinoa, steel-cut oats, non-dairy milk, sunflower seed butter, canola oil, vanilla, and agave nectar. Don't liquify it completely; there should still be some texture from the grains.

2. Preheat and grease a frying pan or pancake griddle. In a medium mixing bowl, combine the whole wheat pastry flour, cocoa powder, baking powder, baking soda, and salt. When well-combined, stir in the chocolate chips. Then make a well in the center and pour in the liquid from the blender. Stir just until all the dry ingredients are moistened and then pour on the griddle. I made mini-pancakes for the kids by pouring just 2 Tbsp. batter on the griddle for each pancake, but make them as big as you like. Flip when the edges begin to bubble after 3 or 4 mins., then cook the other side for about 2 mins. more.

Monday, October 10, 2011

Miracle Rice with Creamy Green Sauce

Abiline woke me up at 3:40am last Tuesday; she went back to bed, but I just hovered on the edge of sleep until I finally got out of bed at 5:30. No fun. Since becoming a mom, I have had many a day when I've had to run on less than 5 hours of sleep, but it is never pretty. (Literally not pretty: my face looks greyish-green on those days.)

On this particular sleepless day, we had nothing in our fridge that would pass for dinner, so instead of sleeping during the kids' nap-time, I had to cook. (I almost always cook dinner during nap-time because it is just too stressful, not to mention perilous, to juggle boiling pots, blenders, and hot ovens while Abiline is tearing at my heels begging to be held and Sawyer is braying for help finding misplaced toys.) Under these conditions, I was not too hopeful about the end result of any culinary efforts fueled by my addled brains. But I said a prayer, and, lo and behold, it was answered when the "Miracle Rice," as my husband calls it, was born. This dish truly was a miracle; I was so out of it that day that I could barely spell my name let alone make up a delicious recipe. The sauce sounds improbable, perhaps, but you really have to try it.  Everyone happily ate this baked rice dish for dinner three nights in a row--another miracle. It's a great meal for babies and toddlers, since there are no big chunks and can even be easily eaten with just fingers.

For the Creamy Green Sauce:
1 cup oat milk, or other non-dairy milk
1 c. water
2 tsp. vegetable broth powder
1/4-1/2 tsp. salt, depending on saltiness of your broth
1/2 tsp. lemon pepper
1/2 tsp. dried thyme
1/4 tsp. dried rosemary
1 tsp. onion powder
2/3 c. nutritional yeast
1/4 c. BBQ sauce
2 Tbsp. dijon mustard (I used stone ground)
1 Tbsp. lemon juice
3 Tbsp. jalapeno jelly
2 Tbsp. olive oil
2 Tbsp. tahini
3 c. fresh spinach leaves
1 roasted red bell pepper (jarred kind)
1 1/2 c. or 1 can cooked chickpeas or white beans

For the rice:
2 cups short or long grain brown rice (I used a mix of both)
4 cups water

For the veggies:
1 bunch kale, stems removed and leaves torn
3 large carrots, in 1/4 in. dice
1 large sweet potato, in 1/4 in. dice
1 red bell pepper, in 1/4 in. dice
1 yellow bell pepper, in 1/4 in. dice
2 Tbsp. olive oil

1 Tbsp. liquid coconut aminos, or soy sauce if no soy allergy
1 Tbsp. balsamic vinegar
1/2 Tbsp. agave nectar
dash of salt and pepper

For the topping:
roughly 2/3c. pita chips or your favorite crackers (Could be made gluten-free)
1/4 c. raw sunflower seeds

1. Prepare the rice on the stove-top by bringing the water to a boil in a medium-sized pot, then adding the rice, returning to a boil, lowering the heat, covering the pot, and simmering for 40-45 minutes, until all the water is absorbed, and the rice is tender.
2. While the rice cooks, prepare the vegetables and sauce. In a large skillet, heat the 2 Tbsp. olive oil and add the diced veggies. Saute for about 5 minutes, then add the kale leaves, liquid aminos, balsamic vinegar, agave nectar, salt and pepper, stir around to combine, and then cover and steam for 7-10 minutes, until the kale is wilted and the veggies are tender. You can leave the veggies as they are, or, if you are catering to a toddler audience, pulse them in a food processor to get the pieces really fine.
3. Steam the spinach in the microwave for 2-3 minutes, and then combine with all of the sauce ingredients in a blender and puree until smooth.
4.  Pulse the pita chips or crackers and sunflower seeds in a food processor until crumbly.
5. Preheat the oven to 375 and oil a 11x15in. baking dish. When the rice is done, combine the rice and veggies in the pan, and then pour the sauce over the top. Mix it all together with a spoon to make sure everything is evenly moistened.  Sprinkle the cracker topping evenly over the rice and bake covered for 20 minutes, then uncovered for 10 more to get it a little crispy on top.

P.S. This is what I see when I call the kids in for dinner.  Cute, huh? Sawyer is now a superhero most days, and Abiline just wants to be like Sawyer. 

Friday, October 7, 2011

Padeedledunk with Apple Butter Frozen Yogurt with Sunflower Seed Butter Praline Swirl

My mom's family has a family recipe for apple crisp for which my Grandpa Langlois made up the name "Padeedledunk."  The original recipe consists of lots of butter, white flour, white sugar, and some oats baked over apples or canned peaches. While Padeedledunk is totally delicious in its original form, I have updated the recipe a bit to better fit the diet of my immediate family, which is much heavier on the whole grains and lighter on the sugar and saturated fats.  We served this version to company for dessert this past weekend with some homemade apple butter frozen yogurt with sunflower seed butter praline swirl. (The name for the yogurt makes it sound way more complex than it is, so please don't be put off by that.) While it is a great dessert when paired with the frozen yogurt or just some vanilla coconut milk ice cream, I have been known to let Sawyer eat my Padeedledunk for breakfast. I know, I know; I am just not a sugar-free mom. I believe in treats--that they can be wholesome but still yummy and that in moderation they are an essential part of a healthy, satisfying diet.

For the Padeedledunk:
1 ½ c. rolled oats, ground fine in food processor (a bit chunkier than oat flour)
¾ cup rolled oats
1 cup white whole wheat flour or spelt flour
¼ tsp salt
¼ c. brown rice syrup or maple syrup
¼ c. agave nectar
1/3 c. melted coconut oil or canola oil

4 medium Granny Smith apples, peeled and finely sliced
1 Tbsp. liquid sweetener
1/2 tsp. ground cinnamon

1. Preheat oven to 350 degrees. Grease an 8 x 8 in. pan. 
2. Combine apples, sweetener, and cinnamon in the oiled pan and press them down.
3. In a medium mixing bowl mix together oats, flour, and salt. Add brown rice syrup, agave, and oil and mix together with a fork until you have evenly moistened crumbs. 
4. Evenly spread the oat topping over the apples. 
5. Bake for 25-30 mins. in preheated oven, until top is slightly browned.

For the frozen yogurt:
½ c. coconut milk
1 ½ c. oat milk
½ c. apple butter
6 oz. plain non-dairy yogurt
2 Tbsp. melted soy-free Earth Balance margarine

¼ c. sunflower seed butter
¼ c. agave nectar
punch of sea salt
¼ c. candied sunflower seeds*
  1. Combine the coconut milk, oat milk, apple butter, yogurt, and melted earth Balance in a blender and puree until smooth. Freeze in your ice cream maker according to manufacturer's instructions.
  2. In a food processor combine the sunflower seed butter, agave, sea salt, and sunflower seeds and pulse to combine, leaving the seeds in tiny bits.
  3. Once the yogurt is frozen, scoop it into a large container for storing in the freezer, pour the sunflower seed butter praline on top, and swirl it in with a spoon. Quickly place in the freezer and re-freeze for about an hour to firm it up before serving.
* To make candied sunflower seeds:
1/2 Tbsp. soy-free Earth Balance, coconut, or canola oil
1/4 c. raw sunflower seeds
1/2 Tbsp. agave nectar
1/8 tsp. sea salt
1/8 tsp. cinnamon
Melt the Earth Balance in a small skillet over medium heat. Add the sunflower seeds and stir around for a few minutes until they start to smell toasty and are browning a bit. Add the agave, salt, and cinnamon and stir around for a few more minutes; be careful they don't burn. Remove the seeds from the heat and allow to cool.

Wednesday, October 5, 2011

Savory Black Bean Pumpkin Pie with Brown Rice Pastry Crust

Anthony asked me the other day why I keep making pies for dinner, in a curious not complaining way, and the answer is, of course, that pies are delicious.  Doesn't everyone appreciate a pastry crust? The kids sure do, which is the main incentive for me exerting my kitchen efforts in this direction. Ingredients that they might otherwise snub are relished when encased in flaky pie crust. The crust here is my favorite part of this pie; this is a great way to use leftover rice, and since the rice makes up most of the crust rather than flour, it is not heavy like many pie crusts are.

The black bean filling is a good way to get the kids to eat their beans, as these legumes and their tough exterior are not always smiled upon in my house when served whole. Sawyer happily gobbled up this pie, and Abiline really liked it, too, once I broke up the crust and smooshed it all together with a fork for easier chewing by someone with only six teeth. Anthony and I ate this with a salad of spinach, mangoes, roasted sweet potatoes, avocado, and the cinnamon vinaigrette from Peas and Thank You, and they paired nicely together. (I am yet to entice Sawyer to eat salad. So far Abiline will suck the dressing off the leaves and take a few nibbles, but for the most part she just takes the fork and feeds the salad to me.)   

For the brown rice crust:
1 1/2 c. cooked short grain brown rice
1/4 c. raw pumpkin seeds
1/2 c. white whole wheat flour (could sub rice flour for gluten-free crust)
1 tsp. sea salt
3 Tbsp. melted soy-free Earth Balance, coconut, or canola oil
2-3 Tbsp. cold water

For the black bean filling:
2 cups cooked black beans
2 Tbsp. chickpea miso (or standard white soy-based miso if you don't have a soy allergy)
3 Tbsp. apple butter
2 Tbsp. pumpkin seed butter (You could sub additional sunflower seed butter or ground pumpkin seeds)
1 Tbsp. sunflower seed butter
1 tsp. onion powder
1 tsp. agave nectar

For the pumpkin topping:
1 c. canned pumpkin puree
1/2 tsp. sea salt
1 Tbsp. agave nectar
1 1/2 Tbsp. soy-free vegan mayo, such as Earth Balance or Vegenaise makes
1 Tbsp. melted soy-free Earth Balance or coconut oil  
dash of ground black pepper

For the pumpkin seed garnish:
1/2 Tbsp. soy-free Earth Balance, coconut, or canola oil
1/3 c. raw pumpkin seeds
1/2 Tbsp. agave nectar
1/8 tsp. sea salt
1/8 tsp. cinnamon

1. Preheat the oven to 375 and oil a 9 inch pie plate. Finely grind the cooked brown rice and pumpkin seeds in a food processor; don't let them turn into a paste--you just want them crumbly. In a medium bowl combine the ground rice and seeds with the flour and salt and stir to evenly combine.  Add the melted Earth Balance or oil and stir with a fork until crumbly. Add the water one tablespoon at a time until the dough holds together when pressed into a ball. Place the ball in the oiled pie plate and press it into the pan and up the sides.  Set the crust aside while you make the filling.
2. To prepare the filling, place all of the ingredients in a blender or food processor and blend until smooth and fully combined. Scoop the filling into the prepared crust and smooth it out.
3. Stir the pumpkin topping ingredients together in a small bowl and then spread it evenly over the black bean filling.
4. Place the pie in the preheated oven and bake, uncovered, for 45 minutes. The topping will look a bit browned, but still a little unset in the middle, just like with dessert pumpkin pie.  While the pie is baking, prepare the pumpkin seed garnish by melting the Earth Balance in a small skillet over medium heat. Add the pumpkin seeds and stir around for a few minutes until they start to smell toasty and are browning a bit. Add the agave, salt, and cinnamon and stir around for a few more minutes; be careful they don't burn. Remove the seeds from the heat. Once they are cool, transfer them to a food processor and pulse into small bits.  After removing the pie from the oven, sprinkle with the seeds before slicing and serving.