Tuesday, June 29, 2010

Peach Hand Pies

I found some fresh South Carolina peaches at the market the other day, just begging for me to take them home.  So I did.  Five pounds of them, to be exact.  I had no idea what I was going to do with them (I should have planned to can them , but I couldn't muster up the ambition or energy for such a venture!).  What's a girl to do??  I decided that they needed to be made into pie--cute, mini, peach pies. 

Peach Hand Pies
adapted from "Get-Togethers with Gooseberry Patch"
Yields 16 hand pies

2 tbl. butter
8 tsp. cornstarch
2/3 cup plus 2 tbl. sugar, divided
2 lbs. peaches, peeled, pitted, and diced
2 tsp. cinnamon
1/8 tsp. salt
2 tbl. lemon juice
1 recipe Pie Crust Dough, divided into fourths
2-3 tbl. butter, softened for spreading
1 egg, beaten

Melt butter in a skillet over medium heat.  Combine cornstarch with 2/3 cup sugar; add to skillet.  Stir in peaches, cinnamon, and salt.  Cook until mixture thickens and boils, about 25 minutes, stirring frequently.  Boil for 1 minute; remove from heat and stir in lemon juice.  Cool completely and set aside.

Divide pie crust dough into fourths; roll into a 9-inch circle.  With a pizza cutter, cut into quarters (you will have 4 triangles from each fourth of dough.  Lightly spread each triangle with a small amount of butter; spoon 2 tbl. peach filling into the center of each quarter, leaving 3/4-inch of dough uncovered on each side.  Fold dough over filling pressed edges together with a fork to seal.  Repeat with remaining 3 fourths of dough.  Transfer pies to 2 ungreased baking sheets.  Brush tops of pies with egg; sprinkle with remaining sugar.  Cut a small slit in the top of each pie.

Bake at 425-degrees for 18-20 minutes until golden.  Remove to wire racks to cool.

Taco Salad

This has got to be one of the easiest taco salad recipes!  My husband grew up on this recipe, and it was shared with me by his sister, who made me a recipe book of their growing-up favorites.  You will easily want to eat the rest of the salad from serving bowl long after you are full!

Taco Salad

1 lb. hamburger, browned and drained of grease
taco seasoning**  (I know you're not surprised that I make my own!)
1/4 cup water
1 head of iceberg lettuce, or 2 romaine hearts, chopped
2 medium tomatoes, diced
1/2 can of black olives, sliced
2 cups shredded sharp cheddar cheese (serving sharp cheddar at room temperature brings out the best flavor!)
1 bag nacho cheese Dorito chips
1 bottle Russian salad dressing (I have only found this by WishBone)

**Taco Seasoning (really a rough estimate!)
a couple palmfuls of cumin (about 2 tbl.)
1 palmful of chili powder (about 1 tbl.)
half palmful EACH of garlic powder and onion powder
salt and pepper to taste
(See how fun that was to "wing" it and be a bit spontaneous!)

To Assemble:
Add taco seasoning and water to browned, drained hamburger.  Layer rest of ingredients.  Add dressing and chips (slightly crushed) just before serving.

Monday, June 28, 2010

Cinnamon Rolls

I have often struggled with yeast, and when I have needed to work most effectively, it has failed me.  However, I have been practicing (rolls, hamburger buns, pita bread), and I can now successfully attempt cinnamon rolls!  Oh, happy day!  These are, of course, calorie-free, so enjoy!!  ;)
Cinnamon Rolls

Friday, June 25, 2010

Vanilla Ice Cream

El Hub and I are proof that some random law of attraction actually works:  we are on opposite ends of the dessert spectrum.  He loves chocolate; I adore vanilla.  He loves "triple chocolate, ooey gooey, layered-like-Mt. Everest" desserts; I am completely satisfied with a tender slice of apple pie or New York style cheesecake (hold the toppings, thank you).  As I was contemplating this, I found myself feeling sorry for him.  I rarely make chocolate desserts in my kitchen (the thought really honestly never crosses my mind) except for the occasional boxed brownie mix.  I definitely don't buy chocolate ice cream at the store (my hands just automatically reach for the vanilla or peppermint stick).  Poor husband.

However, if he's anything, El Hub is flexible when it comes to sugar (as long as there are no traces of nuts, rhubarb, or raspberries/blackberries--completely his loss!)  We often have ourselves a little ice cream date after he gets off work, before bed.  Just me and him.  And our bowls of multiple scoops of ice cream.  Not too long ago, he looked at me over his spoon and said, "You know, Karla, you've won me over.  Vanilla ice cream is really delicious."  SCORE!!! 

As were were discussing which flavor of ice cream we wanted to make to christen my new ice cream maker, he is the one who chose plain vanilla.  Plain.delicious.creamy.nothing-can-compare.vanilla. 

Vanilla Ice Cream, Philadelphia-Style
"The Perfect Scoop" by David Lebovitz, pg.25

3 cups heavy cream (or 2 cups heavy cream + 1 cup whole milk)
3/4 cup sugar
pinch of salt
1 vanilla bean, split in half lengthwise
3/4 tsp. pure vanilla extract (treat yourself to the real deal; don't use imitation or artificial)

Pour 1 cup of the cream into a medium saucepan and add the sugar and salt.  Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot.  Warm over medium heat, stirring, until the sugar is dissolved.

Remove from heat and add the remaining 2 cups of cream (or 1 cup of cream and 1 cup of whole milk) and the vanilla extract.

Chill the mixture thoroughly in the refrigerator (I did mine overnight).  When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer's instructions, about 30 minutes.

For soft-serve style ice cream, serve immediately.  For a harder, scoopable ice cream, place frozen ice cream in a shallow dish, press plastic wrap directly on top of it, lid it, and let it freeze in the freezer for 3-5 hours before serving.

Thursday, June 24, 2010

Ice Cream Summertime (and fall, and winter, and spring....)

El Hub & I love ice cream.  I love my KitchenAid stand mixer.  I think that my KitchenAid and ice cream should get married.  A quick trip to the store and a swipe of my credit card, and viola!  Together forever.

So it is with much excitement that I announce to you that I am the happy new owner of the lovely ice cream maker attachment for dear Betty.  I am excited to churn out some wonderful homemade ice cream with it, not only this summer, but year-round.  There are so many foodie bloggers who make homemade ice cream, and their pictures are phenomenal.  So much different from the runny, too-sweet, melted mess I remember homemade ice cream to be when I was a kid.  I am going to be a guilt-free copycat blogger.  :)  And I am expecting to love every scoop and spoonful of it!!

I didn't feel like my shopping adventure to buy an ice cream maker would be complete without also stopping at Barnes & Noble to buy this book.  The word on the street is that this is THE book of ice cream recipes, tips, and techniques.  So many flavors--some traditional, some not.

So, while I wish I could share with you some pictures of my first batch, I'm sorry.  The bowl is in the freezer, freezing for a minimum of 15 hours.  However, tomorrow morning, El Hub & I are going to make our first batch of vanilla ice cream....it should only take about 20-30 minutes to churn and then the freezer will do the rest while I take the kids to the pool.  Stay tuned.  I have a lot to learn about this, and I am excited to embark on making delectable ice cream at home.  Of course, I will share with you what I learn!  I have some really cool ice cream sundae dishes and napkins that I have been waiting about 10 years to use.....  :)

**If you are my Facebook fan, THIS is the huge thing I was on the verge of.....  To me, this is huge.  :)
If you're not a fan, well....you should be.  ;)

Rice Pilaf & Roasted Broccoli

I like rice as well as the next gal, but up until several months ago, I settled on instant rice.  It was hard to mess up that kind and I didn't end up with a glob of white goo that was all stuck together or undercooked.  Until now.  I found this recipe in a cookbook from the library, and knowing that the good Christopher Kimball tested it until it worked perfectly was all the confidence that I needed to attempt real rice (and be successful at it!!)  A little bit of know-how and a couple tricks was all it took!  Now, sorry little red box of instant rice, you'll have to move over on the shelf to make room for a bag of little white rice grains just waiting for their chance in the boiling water!!

Now, on to the next side dish.....I love broccoli.  I hate frozen broccoli.  The flowers are my favorite part, and quite frankly, a bag of frozen broccoli is usually more stems than flowers.  So, I buy fresh.  And usually I steam it when I serve broccoli hot.  Good enough.  Until now.  I looked at my head of broccoli that was destined for the steamer, and had an epiphany.  "I'm going to roast this."  You know, cooking from a cookbook is great, but I love it when I can pull something together without a recipe, relying on my previous knowledge and skills that I've learned along the way.  'Cause let me tell you, roasted broccoli is superb!!!  You are going to just have to try it!!

Rice Pilaf
America's Test Kitchen Family Cookbook

3 tbl. unsalted butter (or olive oil)
1/2 onion, minced
1 1/2 cups long grain white rice, rinsed and drained (or jasmine rice)
2 1/4 cups water *(this is less water than the package will call for.  Your rice will be fluffy and not "waterlogged.")
*sometimes I add a handful of frozen peas, freshly minced parsley,  or sauteed mushrooms.  You have the freedom to be creative!

In a fine mesh colander, rinse the rice under cold water until the water runs clear. Gently shake to remove all excess water.  *(Tip:  rinsing the rice removes the excess starch that causes the grains to clump together.)
Melt the butter in a large saucepan over medium heat.  Add the onion and 1 tsp. salt and cook until softened, about 5 minutes.  Stir in the drained rice.  Saute until the edges of the rice begin to turn translucent, about 3 minutes.  *(Tip:  toasting the grains of rice enhances the subtle nuttiness of the rice, bringing out a better flavor.)

Stir in the water and bring to a boil.  Cover and reduce the heat to low.  Cook until the rice is tender and the liquid is absorbed, about 17 minutes.

Transfer the pot to a cold burner or trivet and let the rice stand for 10 minutes.  Fluff the rice with a fork. Add any preferred toppings now. Season with salt and pepper to taste.

Roasted Broccoli

1-2 heads of fresh broccoli, stems cut short or long according to your preference
1-2 tbl. olive oil
salt and pepper

Preheat oven to 400-degrees.
Place broccoli spears on a lipped baking sheet in one layer.
Drizzle with olive oil.  Season with salt and pepper.
Bake for 15-20 minutes, until tender, and broccoli takes on a roasted look (deep green, with a bit of golden brown on the tips of the flowers.)
Enjoy the deep, intense, nutty flavor!!  ;)

Wednesday, June 23, 2010

Seared Salmon with Balsamic Glaze

Given a choice, I would not choose salmon.  However, knowing that it is good for me and rising to the challenge of learning how to cook it prompted me to include in on this week's menu.  And I am so glad that I did!  Talk about simple, flavorful (but not fishy), and satisfying!  My two kiddos even asked for seconds, causing me to make a mental note to buy 2 packages next time around!  As a side note, balsamic vinegar is really starting to grow on me....

*Stay tuned....I will share with you the side dishes that I served alongside the salmon in the next couple days....  ;)

Seared Salmon with Balsamic Glaze
The Best Simple Recipes, America's Test Kitchen

1/4 cup balsamic vinegar
1/4 cup orange juice
2 tbl. honey
1/8 tsp. red pepper flakes
1 sprig fresh rosemary
2 tsp. canola oil
4 skin-on salmon fillets (about 6 oz. each)
salt and pepper
2 tbl. unsalted butter

Whisk balsamic, orange juice, honey, and red pepper flakes together in bowl.  Add rosemary sprig; set aside.

Heat oil in large non-stick skillet over medium-high heat until just smoking.  Pat salmon dry with paper towels, season with salt and pepper, and cook (skin side up) and without moving, until well-browned, about 4-5 minutes.  Flip fish and cook until all but very center of fish is opaque, 2-3 minutes.  Transfer to a platter and tent with foil.

Wipe out skillet with a paper towel and lower heat to medium.  Carefully pour balsamic mixture into pan (it will splatter!).  Simmer until thick and syrupy, about 5 minutes.  Remove rosemary sprig.  Off heat, whisk in butter and season with salt and pepper (if desired).  Pour glaze over salmon and serve.

*Serve with roasted broccoli and rice pilaf.

Tuesday, June 22, 2010

Bananaberry Muffins

In my current recipe library, I have an awesome banana muffin recipe.  I also have an awesome blueberry recipe.  When I saw this particular recipe online that married the two, I knew that I had to try them!  This muffin had a lighter texture than the heavy, dense muffin I usually prefer, but not too light that it tasted like a cupcake.  The banana-blueberry flavor was a great combination!  I will definitely be making these again--soon!

Bananaberry Muffins
Source: Bakerella

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup butter, room temperature
2 eggs
1 cup mashed ripe bananas (or three medium-sized bananas, which might be a bit more that 1 cup.)
1 teaspoon vanilla
1 cup fresh blueberries (rinse and pat dry.  I used frozen, but rinsed to thaw, then dried with a paper towel.)

Preheat oven to 350 degrees and line tray with muffin cup papers.
Sift flour, baking powder, salt and sugar together with a wire whisk.
Add butter, eggs, bananas and vanilla.
Mix on low until just combined.
Fold in blueberries. Reserve some to place on the tops.
Bake for about 20 minutes or until toothpick inserted comes out clean.
Serve while still warm with butter.
Makes 12-15 muffins.

Monday, June 21, 2010

Strawberry Shortcake with Balsamic Syrup

Balsamic and fruit is a common Italian dessert pairing, and this version was delighfully delicious!  I personally think that a shortcake/shortbread is the only way to eat strawberry shortcake--no more pound cake or angel food cake combinations for me!  Summer is a wonderful time to indulge in this light but satisfying treat.  Enjoy!

Strawberry Shortcake with Balsamic Syrup
adapted from Eats Well with Others

2 cups flour
5 tbsp sugar, divided
2 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, cut into small pieces and chilled in the freezer for 20 minutes
1 cup chilled heavy whipping cream
1 large egg, beaten to blend (for glaze)

2 lb fresh strawberries, hulled and sliced
6 tbsp sugar, divided
3 tbsp balsamic vinegar
1 cup chilled heavy whipping cream
1 tsp vanilla extract

Line a baking sheet with parchment paper.  Preheat the oven to 425. In a large bowl, mix together the flour, baking soda, 4 tbsp sugar, and salt.  Cut in the butter until until it resembles large peas, either by hand using 2 knives or forks, or in a food processor.  Add the cream, cutting it in until moist clumps form.  Using your hands, form the dough in to a ball.  On a lightly floured work surface, flatten it into an 8x4 inch rectangle.  Cut it in half lengthwise, then widthwise into four equal strips making 8 biscuits in total.  Transfer to the baking sheet.  Chill in the freezer for 20 minutes.

Brush the top of the biscuits with the egg wash.  Sprinkle the last tbsp sugar on top.  Bake until biscuits are golden brown and a tester inserted comes out clean, 15-20 minutes.

Mix the strawberries, 5 tbsp sugar, and balsamic vinegar  in a medium bowl.  Let macerate in the refrigerator for 30 minutes, stirring every ten.

Using an electric mixer, beat the heavy whipping cream, vanilla, and 1 tbsp sugar in a chilled bowl until peaks form.

To assemble, cut each biscuit in half horizontally.  Layer on a scoop of whipped cream and a scoop of strawberries.  Cover each with top half of biscuit.

Sunday, June 20, 2010

Pineapple Chicken Salad

Simple & Easy.  Light & Delicious.  Different, but not Crazy.  'Nuff said!  Serve on fresh pita bread.

Pineapple Chicken Salad
Annie's Eats

Saturday, June 19, 2010

Pita Bread

Who knew that pita bread could be so mouth-watering-ly wonderful!!  This is truly a "OMGoodness" food to eat!  While it does take a bit of time to make, it is fun, and the results are well-worth the time!  I'll be hard-pressed to ever buy pita bread again.

Pita Bread
Annie's Eats

Yield: 8 pitas

3 cups flour, plus 1/2-3/4 cup more as needed
1 ½ tsp. salt
1 tbsp. sugar or honey
1 packet instant yeast (1 packet = 2 tsp.)
1 ¼ to 1 ½ cups water, roughly at room temperature
2 tbsp. olive oil

Mix the yeast in with the flour, salt, and sugar.  Add the olive oil and 1 ¼ cup water and stir together with a wooden spoon.  All of the ingredients should form a ball.  If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, knead the dough for approximately 10 minutes. If you are using an electric mixer, mix it at low speed for 10 minutes. (If doing by hand, place dough on on a dry work surface). As the dough is mixing, continue to add flour, a tablespoon or two at a time, until the dough clears the sides of the bowl and is tacky but not sticky. 

When dough is done kneading, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the dough around so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp towel and set aside to rise until it has doubled in size, approximately 90 minutes.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 equal pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes. This step allows the dough to relax so that it will be easier to shape.

While the dough is resting, preheat the oven to 450°. If you have a baking stone, put it in the oven to preheat as well. If you do not have a baking stone, turn a cookie sheet upside down and place it on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between ¼ – 1/8” thick – 6 inches in diameter. If the dough does not stretch sufficiently, you can cover it with the damp towel and let it rest 5-10 minutes before trying again.

Place discs on a lightly greased baking sheet or parchment paper and let rise, uncovered, until barely doubled in thickness, about 30-45 minutes.

Open the oven and place as many pitas as you can fit on the hot baking surface. (I could fit 3 at a time on my round baking stone).  They should be baked through and puffy after 3 minutes. If you want your pitas to be crispy and brown you can bake them for an additional 3 to 5 minutes, but it isn’t necessary.

Friday, June 18, 2010

Chopped Salad with Apples, Bacon, and Turkey

I love making salads as a main course during the hot summer months.  Nothing is easier or more welcome on my palate after a long day at the pool than fresh, crisp greens and a variety of flavors and dressings.  Now, truth be told, I am not a huge blue cheese fan, but in the name of expanding my culinary horizons, I bought a wedge with the plan of making this salad.  I am so glad that I did!  El Hub and Big Guy (my 7-year-old) each had 3 helpings!  This is one salad that will be showing up often this summer!

Chopped Salad with Apples, Bacon, and Turkey
The Best Simple Recipes, America's Test Kitchen

1 cup crumbled blue cheese, room temperature
1/4 cup olive oil
2 tbl. cider vinegar
salt and pepper
8 slices bacon, chopped
2 romaine hearts, chopped
2 apples, cored and cut into 1/2-in. cubes
8 ounces thick-cut deli smoked turkey breast, cut into 1/2-in. pieces

Whisk 1/2 cup blue cheese, oil, vinegar, 1/4 tsp. salt and 1/2 tsp. pepper in large bowl until smooth and creamy (my mini food processor made quick work of this!).

Cook bacon until crisp (I use an electric griddle) and transfer to a paper-towel lined plate.

Add lettuc, apples, turkey, bacon, and remaining cheese to bowl with dressing and toss to combine.  Season with salt and pepper, if desired.  Serve immediately.

Thursday, June 17, 2010

Famous Apple Pie

I {heart} apple pie.  I mean, really {heart} apple pie.  I am not sure how to visually convey to you how deep my affection is for it.  It is my favorite thing to bake, and I am totally OK with the mention of my name being synonomous with my great love for apple pie.  I am extremely biased, and like my homemade apple pie the best, but if necessary, I will settle for any version of this dessert.  In my pursuit of how to make a perfect food even better, I found a recipe that did just that, and was rewarded by raves all around the table.  Voila!

Apple Pie
adapted from Brown Eyed Baker

Wednesday, June 16, 2010

Pie Crust

I am going to share with you a very easy and yummy pie crust recipe, adapted from a great cook/baker friend of mine, Diane Steury.  If you have ever thought you aren't "baker" enough to make your own pie crust, then think again because this recipe is for you!  If you have a food processor, you are going to think that this is the coolest thing ever!!!  If your food processor is still on your Wish List, a pastry blender, 2 forks, or your hands will work just fine.

I tried to outsmart my blog and put all the pictures in the correct order by making a collage, but that means you will have to do the work of correlating the instruction with the picture (but I know that I have the smartest blog readers, so it will be a piece of cake--er, pie, rather!--for you!)

Ok, here we go!

Monday, June 14, 2010

Chipotle-Grilled Pork Tacos

This meal was such a surprisingly wonderful combination of unique flavors!  I could barely stop myself from eating just one more long after my tummy was full!  This is a wonderful way use the grill and eat on the deck!  My menu is going to see this meal many more times this summer!

Chipotle-Grilled Pork Tacos
The Best Simple Recipes, America's Test Kitchen

Sunday, June 13, 2010

Bourbon Chicken with Jasmine Rice

Ever get a craving for a texture in your mouth?  Like a mouthful of noodles, or a chewy bite of yeasty cinnamon roll?  Sure, those flavors are wonderful, but close your eyes next time and think about the delightful texture that you are experiencing.  That is exactly what this bowl of chicken and rice does for me.  It is a simple combination of sensations that my oral cavity delights in--firm, yet chewy, grains of rice and tender chicken.

Is your mouth watering yet?  Do you have your dinner menu for the day established yet?  If you answered "Yes" and "No" respectively, now you have a plan.  Get cookin'!  :)

Bourbon Chicken
adapted from RecipeZaar.com # 45809

Friday, June 11, 2010


I'm not sure I can think of a cookie more heavenly than snickerdoodles.  Growing up, we only made them at Christmastime, and so for so long, my mind associated this cinnamon-y cookie with the holidays.  However, they were my #1 craving during my last pregnancy and I fell deeply in love with them during the 9 months I spent eating them.  I love that they are my "fast and easy" cookie and they can be whipped up whenever the craving calls!


Thursday, June 10, 2010

Grilled Chicken with Panzanella Salad

Panzanella salad is a traditional Tuscan bread salad, very similar in taste to Caprese salad, only without the fresh mozzarella cheese.  This meal came together in about 30 minutes, due in large part to the Sourdough Bread that I had baked the previous day.  I personally do not grill over a gas grill (that is El Hub's job!), but this meal can easily be done over an indoor electric grill.

Grilled Chicken with Panzanella Salad
The Best Simple Recipes, America's Test Kitchen

I am getting a Makeover!

Monday, June 7, 2010

Chicago-Style Deep Dish Pizza

Pizza is pizza....that is, until you have deep dish pizza.  This is pizza on a whole new level, and let me tell you, it is ah-mazing!!!  I wish that I could send the enticing aroma straight to you through your computer, but since I can't, you will just have to make this yourself.  Prepare to be blown away.  This brings back wonderful memories of our first wedding anniversary spent in Chicago, experiencing deep dish pizza for the first time.  Hopefully, we will make it back to Chi-town this winter for our 10th anniversary!

Chicago-Style Deep Dish Pizza

Thursday, June 3, 2010

Chicken Enchiladas

I love ordering enchiladas when I eat out at Mexican restaurants, but until today, a "perfect" enchilada recipe has eluded my kitchen.   No longer!  This recipe earned a permanent place in my recipe binder!  And, for all of you out there that are shy with the spices, fear not.  This isn't nearly as spicy as reading through the ingredient list would have you believe.

Chicken Enchiladas with Red Chile Sauce
Pink Parsley Catering, originally from America's Test Kitchen

Wednesday, June 2, 2010

Spicy Shredded Pork

Pork and Karla haven't always been on the best of terms, especially when it comes to pork chops.  However, a roast I can do.  Give it a good rub-down with some spices, toss it in a roasting pan, and let it cook without any help from me!  Score!  I can do that!!  The hardest part of a pork roast for me is coming up with a good combination of flavors to cook it with.  This recipe is super easy, quick to prepare, and totally delivers on flavor!

Spicy Shredded Pork
Annie's Eats

Tuesday, June 1, 2010

Hamburger Buns

I am continuing on in my love affair with flour and yeast!  To mean, a hamburger bun is, well, just a plain old bun for your burger.  After all, the burger is the main event and gets all the raves, right??  Well, mooo-ve over (get it?!  haha!) beefy burger....THE bun is here!!!

And, for the record, I did not put a burger in this bun....but that is for another post.

Hamburger Buns