Meaghan Moineau — Home Cook & Story-Driven Food Creator

Tag: Baking

  • Gourmet Candy Cane Cookies with Dark Chocolate Drizzle | Made by Meaghan Moineau

    Gourmet Candy Cane Cookies with Dark Chocolate Drizzle | Made by Meaghan Moineau

    Gourmet Candy Cane Cookies with Dark Chocolate Drizzle

    Imagine the smell of freshly baked cookies wafting through your kitchen, the gentle warmth of the oven creating an irresistible invitation to linger. These aren’t just any cookies — they’re Gourmet Candy Cane Cookies with a Dark Chocolate Drizzle, capturing the spirit of the holidays in every buttery, minty bite.

    The first time I attempted to make candy cane cookies, I was a starry-eyed teen in my grandmother’s bustling kitchen. She had this way of turning simple ingredients into creations that felt both magical and memorable. I can still recall the tactile joy of twisting vibrant red and snowy white dough into those whimsical candy cane shapes, the peppermint scent mingling with the rich, comforting aroma of baking. It was our little tradition, and those afternoons spent in the kitchen were filled with laughter, flour dusted over our noses, and the joy of creating something beautiful together.

    Of course, not every baking session was perfect. There was the time I forgot to chill the dough, and my candy canes looked more like abstract art. Or the year I discovered the importance of using just the right amount of peppermint extract — a mere drop too much and the cookies went from delightfully minty to overpoweringly medicinal. But with each batch, I learned a bit more, and my love for these cookies only grew.

    This particular version of the candy cane cookies has become a staple in my kitchen — and for good reason. The addition of a dark chocolate drizzle and a sprinkle of sea salt elevates these cookies to a new level of indulgence. The chocolate adds a rich, decadent layer that beautifully complements the peppermint, while the sea salt offers just the right contrast, enhancing each flavor note. It’s a combination that pays homage to my grandmother’s traditional recipe while adding my own signature twist.

    What Makes This Version Special

    These Gourmet Candy Cane Cookies aren’t your average festive treat. What sets them apart is the luxurious interplay of flavors — think classic candy cane cookies, but with a sophisticated upgrade. The deep, melt-in-your-mouth dark chocolate drizzle is applied with an artistic flair, using a fork to create delicate swirls and lines over the cooled cookies. This touch not only makes them visually stunning but also introduces a velvety richness. And then there’s the sea salt — just a whisper of it, sprinkled with care before the chocolate sets, creating a flavor profile that dances between sweet, salty, and minty.

    This version is not just a celebration of flavors but also a nod to the artistry of baking. Each cookie is a mini canvas, a testament to the joy of holiday baking with a gourmet twist that makes them unforgettable.

    Flavor Profile

    The taste experience of these cookies is nothing short of delightful. The initial bite is a playful mix of buttery sweetness and cool mint, reminiscent of a winter wonderland. As you savor the cookie, the dark chocolate drizzle melts with a luxurious creaminess, introducing a deep, rich cocoa flavor. Just when you think you’ve captured all the flavors, the sea salt makes its entry, cutting through the sweetness with a subtle yet profound pop. It’s a symphony of flavors that leaves you reaching for just one more.

    Ingredients

    • 1 cup all-purpose flour
    • **1 egg yolk**
    • Red food coloring
    • 1/2 teaspoon peppermint extract
    • 1/2 cup powdered sugar
    • 1/2 cup unsalted butter, softened
    • 1/2 teaspoon vanilla extract
    • **4 ounces dark chocolate, melted**
    • **Sea salt flakes**

    Instructions

    1. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
    2. Cream the unsalted butter in a large mixing bowl until smooth. Add the powdered sugar gradually, beating well after each addition until the mixture is light and fluffy.
    3. Incorporate the egg yolk into the creamed mixture, followed by the vanilla extract and peppermint extract. Stir just until combined.
    4. Gradually add the all-purpose flour in two additions, mixing well after each addition until a firm and smooth dough forms.
    5. Divide the dough into two equal portions. Add a few drops of red food coloring to one portion and knead gently until the color is evenly distributed.
    6. Wrap each dough ball in plastic wrap and refrigerate for about 30 minutes to firm up.
    7. Once chilled, remove the dough from the fridge. Roll a walnut-sized piece of red dough and a walnut-sized piece of white dough into 10-12 cm long ropes on a lightly floured surface.
    8. Place the two ropes side by side and twist them together gently, pressing slightly to form a spiral. Shape the twisted rope into a candy cane by bending one end to create the hook.
    9. Arrange the cookies on the prepared baking sheet, about 2 cm apart. Bake in the preheated oven for about 10 minutes or until the edges start to turn golden brown.
    10. Allow the cookies to cool completely on a wire rack.
    11. Once cooled, drape the cookies with the melted dark chocolate using a fork to create an artistic drizzle.
    12. Sprinkle a pinch of sea salt flakes over the chocolate before it sets for an unexpected flavor pop.

    Pro Tips from Meaghan’s Kitchen

    • Chilling the dough is crucial for maintaining the shape of the candy canes during baking. Don’t skip this step!
    • When adding food coloring, start with just a drop, then gradually add more to reach your desired shade. Too much can alter the dough’s texture.
    • Use a high-quality dark chocolate for the drizzle — it makes all the difference in flavor.
    • If your dough becomes too soft while working, pop it back in the fridge for a few minutes to firm up.
    • Instead of rolling each rope individually, try rolling the red and white dough together to create a more seamless twist.

    Variations & Dietary Swaps

    • Vegetarian Swap: Use a plant-based butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) to make these cookies vegan-friendly.
    • Spice-It-Up Version: Add a sprinkle of cinnamon or nutmeg to the dough for a warm, spicy twist.
    • Kids-Friendly Version: Skip the dark chocolate drizzle and let kids decorate the cookies with colorful sprinkles or edible glitter.

    What to Serve With It

    These Gourmet Candy Cane Cookies are a delightful treat on their own, but they pair exceptionally well with a warm beverage. I highly recommend serving them with a mug of hot cocoa topped with whipped cream and a peppermint stick. The creamy cocoa enhances the minty notes of the cookies, creating a cozy, indulgent experience perfect for a wintry afternoon.

    Storage & Meal Prep

    Store your candy cane cookies in an airtight container at room temperature for up to a week. For longer storage, place them in a freezer-safe container and freeze for up to three months. To enjoy, simply thaw at room temperature for a few hours. If you prefer your cookies warm, you can reheat them in a preheated oven at 150°C (300°F) for about 5 minutes or until just warmed through.

    FAQ

    Can I make the dough ahead of time?

    Absolutely! You can prepare the dough up to 2 days in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator until you’re ready to bake.

    What if I don’t have peppermint extract?

    If you’re in a pinch, you can substitute with vanilla extract, though the cookies will lose their signature minty flavor. Another option is to finely crush peppermint candies and incorporate them into the dough for a minty kick.

    Can I use white chocolate instead of dark chocolate?

    Yes, white chocolate can be a delicious alternative. It will offer a sweeter contrast to the minty cookies, so adjust the sea salt to taste.

    Why is my dough too sticky?

    If your dough feels too sticky, it may be due to overly softened butter or warm kitchen conditions. Chill the dough for an additional 15-20 minutes to firm it up.

    How can I ensure my cookies are the same size?

    Use a small cookie scoop or measure each dough piece to ensure consistency. This helps the cookies bake evenly and look uniform.

    Final Thoughts

    These Gourmet Candy Cane Cookies with Dark Chocolate Drizzle are more than just a sweet treat; they’re a celebration of the holiday spirit, a fusion of tradition and innovation. Whether you’re making them for a festive gathering or as a heartfelt gift, I hope these cookies bring as much joy to your kitchen as they do to mine. I can’t wait to hear how they turn out for you — feel free to share your baking adventures in the comments below. Happy baking, my friends!

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  • Mangolicious Upside Down Cake | Made by Meaghan Moineau

    Mangolicious Upside Down Cake | Made by Meaghan Moineau

    Mangolicious Upside Down Cake

    Welcome to the delightful world of tropical flavors with our Mangolicious Upside Down Cake. This recipe holds a special place in my heart as it brings back memories of summer vacations spent at my grandmother’s house, where mango trees were aplenty. The sweet aroma of ripe mangos combined with the buttery goodness of cake wafting through her kitchen was nothing short of magical. Today, I’m thrilled to share this cherished recipe with you, hoping to bring a slice of that sunshine into your home.

    Why You’ll Love It

    This Mangolicious Upside Down Cake is a tropical twist on the classic upside-down cake, featuring juicy mangos that caramelize beautifully, creating a luscious topping. The cake itself is tender and moist, with a hint of cinnamon that complements the sweet mango perfectly. Whether you’re a seasoned baker or a beginner, you’ll find this recipe approachable and rewarding. It’s perfect for celebrations, family gatherings, or simply as a treat to indulge in at home.

    Ingredients

    • 1 1/2 teaspoons baking powder
    • 1 cup brown sugar
    • 3/4 cup butter, divided
    • 1 teaspoon cinnamon
    • 3 eggs
    • 2 cups flour
    • 1 cup granulated sugar
    • 2-3 ripe mangos
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C).
    2. Butter a 9×2-inch round cake pan thoroughly.
    3. Pat slices of mango dry with paper towels to remove excess moisture.
    4. In a small bowl, stir together 1/4 cup of butter and the brown sugar, then spread this mixture evenly in the prepared pan.
    5. Arrange mango pieces from two mangos on the sugar mixture in the pan. Reserve the rest for mango puree and set aside.
    6. In a food processor, puree the remaining mangos to make 1 cup of puree.
    7. In a small bowl, sift together the flour, baking powder, salt, and cinnamon.
    8. In another bowl, use an electric mixer to cream the remaining 1/2 cup of butter and granulated sugar until the mixture is light and fluffy.
    9. Add the eggs, one at a time, beating well after each addition, followed by the vanilla extract.
    10. Add the flour mixture alternately in batches with the pureed mangos, beginning and ending with the flour mixture, and beating well after each addition.
    11. Pour the batter into the prepared pan, spreading it evenly over the mangos.
    12. Bake the cake in the middle of the oven for 45 to 55 minutes, or until it tests done with a toothpick inserted in the center coming out clean.
    13. Let the cake cool in the pan on a rack for 15 minutes.
    14. Run a thin knife around the edge and carefully invert the cake onto a platter.

    Tips

    For the best results, use ripe mangos that are slightly soft to the touch. This will ensure they are sweet and flavorful. When arranging the mango slices in the pan, try to create an even layer to ensure the cake has a beautiful top when inverted. If you find your mangos are too juicy, pat them dry again after slicing to avoid adding excess moisture to the cake.

    Variations & Substitutions

    If mangos aren’t in season or you want to experiment with different flavors, try using pineapples, peaches, or even pears for a different fruity twist. You can substitute whole wheat flour for all-purpose flour for a nuttier flavor, but keep in mind this may change the texture slightly. For a dairy-free version, use a plant-based butter substitute.

    Storage

    This cake can be stored at room temperature for up to 2 days, covered loosely with plastic wrap. For longer storage, keep it in the refrigerator for up to 5 days. To enjoy the cake warm, reheat slices in the microwave for 15-20 seconds.

    FAQ

    Can I use frozen mangos for this recipe?

    Yes, you can use frozen mangos if fresh ones are not available. Be sure to thaw them completely and pat them dry before using to remove excess moisture.

    How can I tell when the cake is done baking?

    The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown, and the edges will start to pull away from the sides of the pan.

    Nutrition

    This cake is a delightful treat, and while it is indulgent, it’s also a great way to enjoy the natural sweetness of mangos. Each slice is rich in flavor, offering a modest amount of dietary fiber and vitamin C from the mangos.

    Final Thoughts

    Our Mangolicious Upside Down Cake is more than just a dessert; it’s an invitation to savor the lusciousness of mangos in every bite. Whether you’re reminiscing about sunlit afternoons or creating new memories, this cake is sure to delight your taste buds and warm your heart. I hope you enjoy making and sharing this recipe with your loved ones as much as I have over the years. Happy baking!

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  • Almond and cranberry shortbread | Made by Meaghan Moineau

    Almond and cranberry shortbread | Made by Meaghan Moineau

    Almond and Cranberry Shortbread

    Growing up, the holiday season in our home was synonymous with the aroma of freshly baked cookies wafting through the air. My mother would spend countless hours in the kitchen, her apron dusted with flour, crafting the most beautiful and delicious shortbread cookies. One of my all-time favorites was her almond and cranberry shortbread, a delightful combination of buttery goodness and the tart sweetness of cranberries. Today, I’m thrilled to share this treasured recipe with you, so you can create your own sweet memories.

    Why You’ll Love It

    This almond and cranberry shortbread recipe is a true delight for the senses. The buttery richness of the shortbread pairs wonderfully with the tartness of dried cranberries and the nutty crunch of almonds. These cookies are perfect for holiday gatherings, afternoon tea, or as an indulgent treat just for you. What makes this recipe even more special is its simplicity—requiring just a few ingredients and some easy steps, you’ll have a batch of homemade cookies ready to enjoy in no time. Plus, these cookies have a perfect balance of flavors and textures that are bound to impress anyone who takes a bite.

    Ingredients

    • 1 cup unsalted butter, softened
    • 3/4 cup icing sugar
    • 2 large egg yolks
    • 1 tablespoon lemon juice
    • 2 cups all-purpose flour
    • 1/2 cup finely chopped almonds
    • 1/2 cup dried cranberries
    • 1/3 cup blanched almonds, finely chopped (for rolling)

    Instructions

    1. Cream the butter for about 5 minutes until fluffy.
    2. Add icing sugar and continue beating until the mixture is shiny and smooth.
    3. Add the egg yolks and lemon juice, whisking until fully incorporated.
    4. Mix the flour and chopped almonds, then gradually add to the butter mixture, mixing until the dough reaches the consistency of a thick paste. Be careful not to overmix.
    5. By hand, knead in the dried cranberries.
    6. Divide the dough into two equal parts, shaping each into a 20-22 cm long roll.
    7. Roll each dough roll in the finely chopped blanched almonds.
    8. Wrap each roll in aluminum foil, twisting the ends, and refrigerate for several hours or preferably overnight.
    9. Preheat the oven to 180°C (350°F).
    10. Remove the foil from one roll of dough and place it on a cutting board. Keep the other roll in the refrigerator until ready to use.
    11. Using a sharp knife, cut the roll into 5-6 mm wide slices.
    12. Place the slices well apart on a baking sheet lined with parchment paper.
    13. Bake the cookies for about 12 minutes, being careful not to burn them. Let them cool on the sheet for about 5 minutes before transferring to a rack to cool completely.
    14. Repeat with the second roll of dough.

    Tips

    For best results, ensure your butter is at room temperature before starting the recipe. This will help it cream better and give you a smoother dough. When slicing the dough, use a sharp knife to get clean cuts. If you notice the dough is too hard to slice, allow it to warm up slightly outside the refrigerator. To enhance the flavor, you can toast the chopped almonds lightly before mixing them into the dough.

    Variations & Substitutions

    If you’re looking to switch things up, consider substituting dried cherries or apricots for the cranberries. For a different nutty flavor, try using pistachios or pecans instead of almonds. If you prefer a gluten-free version, you can replace the all-purpose flour with a gluten-free flour blend. Additionally, adding a teaspoon of vanilla extract to the dough can provide a lovely depth of flavor.

    Storage

    Store these almond and cranberry shortbread cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh for longer, consider storing them in the refrigerator. These cookies also freeze well; just place them in a freezer-safe bag or container, and they’ll keep for up to three months. Simply thaw at room temperature before serving.

    FAQ

    Can I use salted butter instead of unsalted butter?

    Yes, you can use salted butter if that’s what you have on hand. Just be sure to omit any additional salt in the recipe to avoid overly salty cookies.

    Can I make the dough ahead of time?

    Absolutely! The dough can be prepared and refrigerated up to two days in advance. This makes it a convenient option for holiday prep or when you’re planning to bake multiple batches.

    Nutrition

    While I don’t have specific nutrition data for this recipe, almond and cranberry shortbread cookies are generally high in calories and fat due to the butter and almonds. However, they also offer some nutritional benefits, such as vitamin E from almonds and antioxidants from cranberries. As with any treat, enjoy them in moderation as part of a balanced diet.

    Final Thoughts

    These almond and cranberry shortbread cookies are more than just a delicious treat; they are a piece of my childhood, a reminder of cozy holiday seasons filled with warmth and love. I hope this recipe brings the same joy and cherished memories to your home. Whether you’re baking them for family, friends, or yourself, these cookies are sure to be a hit. Happy baking!

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  • Chocolate and Szechuan Peppercorn Brownies | Made by Meaghan Moineau

    Chocolate and Szechuan Peppercorn Brownies | Made by Meaghan Moineau

    Chocolate and Szechuan Peppercorn Brownies

    Welcome to a delicious and adventurous twist on a classic dessert recipe! These Chocolate and Szechuan Peppercorn Brownies are not just any brownies—they’re a bold combination of rich chocolate and a hint of spice, taking your taste buds on a journey they won’t forget. This recipe is a personal favorite, inspired by a childhood memory of my grandmother’s kitchen, where the smell of chocolate always meant something special was baking. I remember one chilly winter afternoon when she surprised us with a batch of brownies infused with spices, and I’ve been hooked on the combination ever since. Today, I share a modern take on that nostalgic treat.

    Why You’ll Love It

    These brownies are a delightful fusion of sweet and spicy, perfect for chocolate lovers looking to explore new flavors. The Szechuan peppercorns add a subtle, tingly spice that complements the deep chocolate richness beautifully. Not only are they unique, but they also have a gorgeous, fudgy texture that melts in your mouth. Whether you’re sharing them at a gathering or enjoying a quiet night in, these brownies are sure to impress.

    Ingredients

    • 1 cup brown sugar
    • 1/2 cup butter
    • 1 cinnamon stick
    • 2 large eggs
    • 1 tablespoon espresso
    • 3/4 cup all-purpose flour
    • 1/2 cup granulated sugar
    • 1/2 cup heavy cream
    • 1 teaspoon kosher salt
    • 1/4 cup milk
    • 1 tablespoon Szechuan peppercorns
    • 1 cup semisweet chocolate chips
    • 4 ounces unsweetened chocolate
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish and set aside.
    2. In a large sauté pan over medium heat, melt the butter. Add the Szechuan peppercorns and the cinnamon stick.
    3. Meanwhile, in a double boiler or microwave, melt the unsweetened chocolate and semisweet chocolate together.
    4. Stir the espresso into the melted chocolate.
    5. Once the butter stops foaming and you can see browned bits at the bottom of the pan (about 5 minutes), take it off the heat and remove the peppercorns and cinnamon stick. It may be easier to strain the contents of the pan and then return just the butter to it.
    6. Stir the brown sugar, granulated sugar, milk, vanilla, and salt into the butter in the pan.
    7. Then stir in the cocoa powder and chocolate and espresso mixture.
    8. Beat in the eggs, and then lastly, stir in the flour until just combined.
    9. Pour the batter into the greased pan and bake for about 25-30 minutes, until a tester comes out clean. Feel free to underbake them a bit for a fudgy texture.
    10. Once the brownies are cooled, spread the ganache over the top. I like to put them in the refrigerator to firm up the ganache.
    11. To make the ganache, bring the heavy cream and peppercorns to a simmer in a small pot. Strain the peppercorns and stir in the semisweet chocolate chips until smooth.

    Tips

    For the best results, ensure all your ingredients are at room temperature before starting. This will help them blend together more smoothly. Also, be sure to watch the butter closely as it browns; the nutty flavor it develops is crucial to the depth of the brownie flavor. Finally, don’t skip on straining the peppercorns—they add flavor but are not pleasant to bite into directly.

    Variations & Substitutions

    If you’re not a fan of Szechuan peppercorns or can’t find them, you can substitute with a pinch of cayenne pepper for a different kind of heat. For a nutty twist, consider adding a handful of toasted walnuts or pecans to the batter before baking. For a more indulgent dessert, serve the brownies warm with a scoop of vanilla ice cream on top.

    Storage

    Store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. If freezing, wrap them tightly in plastic wrap and place them in a freezer-safe bag.

    FAQ

    Can I make these brownies gluten-free?

    Yes! You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure the blend you choose is designed to replace regular flour in baking.

    What can I use if I don’t have a double boiler?

    If you don’t have a double boiler, you can melt the chocolate in a microwave-safe bowl. Heat in short bursts of 20-30 seconds, stirring in between until smooth and melted.

    How can I make these brownies vegan?

    To make these brownies vegan, substitute the butter with a plant-based alternative, use a flax egg in place of regular eggs, and ensure your chocolate is dairy-free.

    Nutrition

    Each brownie (based on 12 servings) is approximately 250 calories, with 15g of fat, 30g of carbohydrates, and 4g of protein. Please note that these values are approximate and can vary depending on the specific ingredients used.

    Final Thoughts

    These Chocolate and Szechuan Peppercorn Brownies are a delightful and unique treat that will surely become a favorite for adventurous dessert lovers. The combination of rich chocolate with a hint of spicy warmth is irresistible and perfect for any occasion. I hope you enjoy baking and sharing these brownies as much as I do. Let me know how they turned out for you, and feel free to share your own variations in the comments!

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  • Cranberry Orange Biscotti | Made by Meaghan Moineau

    Cranberry Orange Biscotti | Made by Meaghan Moineau

    Cranberry Orange Biscotti: A Perfect Blend of Tangy and Sweet

    There’s something magical about the combination of cranberries and oranges. It reminds me of the chilly autumn afternoons I used to spend at my grandmother’s house, where the aroma of freshly baked cookies filled the air. She would always have a batch of biscotti ready, often experimenting with different flavors. The cranberry orange biscotti was one of her favorites, a delightful treat that paired perfectly with a warm cup of tea. Today, I’m sharing this cherished recipe with you, hoping it brings just as much warmth and joy to your home as it has to mine.

    Why You’ll Love It

    This cranberry orange biscotti is a delightful treat that’s perfect for any occasion. It combines the tartness of cranberries with the sweet, citrusy flavor of orange, making each bite an experience to savor. The biscotti is perfectly crunchy, with a hint of nuttiness from the pecans, creating a harmonious blend of textures and flavors. Whether you enjoy them with your morning coffee or as an afternoon snack, these biscotti are sure to become a favorite.

    Ingredients

    • Baking powder
    • Confectioners’ sugar
    • Dried cranberries
    • Eggs
    • Flour
    • Fresh orange juice
    • Orange zest
    • Pecans
    • Salt
    • Sugar
    • Unsalted butter
    • Vanilla extract
    • Whole wheat pastry flour

    Instructions

    1. Preheat the oven to 350°F, and position the oven racks in the upper and lower thirds positions. Line two baking sheets with parchment paper.
    2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar on medium speed until light.
    3. Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.
    4. Continue to beat the mixture for 2 minutes more. Beat in the orange zest and vanilla extract.
    5. In a medium bowl, whisk together the flour, baking powder, and salt.
    6. Add the dry ingredients to the wet ingredients and mix until just incorporated.
    7. On low speed, mix in the cranberries and the pecans.
    8. Transfer the dough to a very lightly floured work surface, and divide it into 3 equal pieces.
    9. Shape each piece into a 12-inch log, spacing two of the logs apart on one of the prepared baking sheets and the third log on the second sheet.
    10. Bake the logs for 15-18 minutes, until golden on top and lightly cracked. Transfer the positions of the baking sheets halfway through the baking process.
    11. Remove the sheets from the oven and allow to rest for 10 minutes. Reduce the oven temperature to 300°F.
    12. Using a serrated knife, cut each log on the diagonal into 3/4-inch slices.
    13. Lay the slices on their sides and return the baking sheets to the oven for 10-15 minutes, or until lightly golden.
    14. Prepare the glaze: In a medium bowl, whisk together the confectioners’ sugar and enough orange juice to make a pourable glaze.
    15. Drizzle the glaze over the warm biscotti, then allow the biscotti to rest until the glaze has set.

    Tips

    For the best results, make sure to use fresh orange zest and juice to really bring out the citrus flavor. When slicing the biscotti, use a serrated knife and a gentle sawing motion to avoid crumbling. If your dough is too sticky to handle, a little extra flour dusted on your hands can help.

    Variations & Substitutions

    If you’d like to mix things up, consider adding a handful of white chocolate chips for a sweeter version. You can also substitute almonds or walnuts for the pecans if you prefer. For those looking to add a bit more spice, a pinch of cinnamon or nutmeg can complement the citrus flavors beautifully.

    Storage

    These biscotti can be stored in an airtight container at room temperature for up to two weeks. They also freeze well, so feel free to make a large batch and keep some on hand for unexpected guests or a quick treat.

    FAQ

    Can I make these biscotti gluten-free?

    Yes, you can substitute the all-purpose flour and whole wheat pastry flour with a gluten-free flour blend. Just make sure it’s suitable for baking.

    How can I tell when the biscotti are done?

    The biscotti are ready when they are golden on top and lightly cracked. During the second bake, they should be firm to the touch.

    Can I use fresh cranberries instead of dried?

    While dried cranberries provide a sweeter, more concentrated flavor, you can use fresh cranberries, though the texture and sweetness will differ. If using fresh, chop them coarsely and consider adding a bit more sugar to the dough to balance the tartness.

    Nutrition

    Each serving of cranberry orange biscotti is approximately 100 calories, with 5 grams of fat, 13 grams of carbohydrates, and 2 grams of protein. This is an estimate and can vary based on the specific brands of ingredients used.

    Final Thoughts

    These cranberry orange biscotti are more than just a treat; they’re a little slice of nostalgia and warmth that you can share with loved ones. Whether it’s during the festive season or just a regular day, these biscotti are bound to bring smiles to anyone who tries them. Happy baking!

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  • Delicious Rhubarb Custard Pie | Made by Meaghan Moineau

    Delicious Rhubarb Custard Pie | Made by Meaghan Moineau

    Delicious Rhubarb Custard Pie

    There’s something magical about rhubarb custard pie that takes me back to childhood summers spent in my grandmother’s kitchen. The aroma of fresh rhubarb baking in the oven, combined with the sweet, creamy custard, was a hallmark of those carefree days. This pie is a family tradition, and every bite is a sweet reminder of those warm afternoons, sitting around the table with loved ones, sharing stories and laughter. I’m excited to share this beloved recipe with you, hoping it brings as much joy to your home as it has to mine.

    Why You’ll Love It

    This rhubarb custard pie is a delightful blend of tangy and sweet flavors encased in a flaky, buttery crust. Here are a few reasons why you’re going to love it:

    • Perfect Balance: The tartness of rhubarb perfectly complements the sweet, creamy custard.
    • Simple Ingredients: You likely have most of these ingredients in your kitchen already.
    • Easy to Make: With straightforward steps, even a novice baker can achieve pie perfection.
    • Versatile: Enjoy it as a comforting dessert or a sweet treat with your afternoon tea.

    Ingredients

    • 1 prebaked pie crust
    • 4 cups raw rhubarb, chopped
    • 1 cup granulated sugar
    • 1/4 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 3 large eggs, beaten
    • 2 tablespoons butter, melted

    Instructions

    1. Preheat your oven to 400°F (220°C).
    2. In a large bowl, combine the rhubarb, sugar, salt, and nutmeg. Mix well to ensure the rhubarb is evenly coated.
    3. Place the rhubarb mixture into the prebaked pie crust, spreading it evenly.
    4. Pour the beaten eggs over the rhubarb mixture, making sure to cover all rhubarb pieces.
    5. Drizzle the melted butter over the top of the pie. This will help create a rich, golden crust on the filling.
    6. Tent some aluminum foil around the edges of the crust to prevent over-browning.
    7. Bake for 50 minutes, or until the custard is set and the top is golden brown.
    8. Allow the pie to cool completely before serving, to let the custard firm up.

    Tips

    For the best results, here are a few tips to consider:

    • Prep Ahead: You can chop the rhubarb and prepare the pie crust a day in advance to save time.
    • Crisp Crust: Blind bake your pie crust before adding the filling to ensure it stays crisp and flaky.
    • Even Baking: Rotate the pie halfway through baking for an even golden-brown finish.

    Variations & Substitutions

    This recipe is quite adaptable. Here are some variations and substitutions to try:

    • Sugar Substitutes: Use honey or maple syrup for a different type of sweetness.
    • Spice It Up: Add a pinch of cinnamon or ginger to the filling for a warm spice note.
    • Fruit Mix: Combine rhubarb with strawberries for a classic flavor combination.

    Storage

    Store any leftover pie in the refrigerator wrapped in plastic wrap or stored in an airtight container. It will stay fresh for up to 3 days. For longer storage, you can freeze the pie for up to 3 months. To serve, thaw it in the refrigerator overnight and bring it to room temperature before enjoying.

    FAQ

    Can I use frozen rhubarb instead of fresh?

    Yes, you can use frozen rhubarb. Make sure to thaw it completely and drain excess moisture before using it in the pie.

    What type of pie crust is best for this recipe?

    A homemade buttery pie crust is ideal, but a store-bought prebaked crust works perfectly well to save time.

    How do I know when the custard is set?

    The custard is set when it jiggles slightly in the center but is firm around the edges. It will continue to firm up as it cools.

    Nutrition

    Each slice of this rhubarb custard pie is a delightful indulgence. While exact nutrition facts can vary, a typical slice contains approximately:

    • Calories: 250
    • Fat: 10g
    • Carbohydrates: 35g
    • Protein: 4g
    • Sugar: 20g

    Final Thoughts

    Delicious Rhubarb Custard Pie is more than just a dessert; it’s a piece of nostalgia, a slice of comfort, and a sweet way to bring people together. Whether you’re a seasoned baker or new to the kitchen, this recipe is sure to impress. I hope it fills your home with warmth and joy, just as it has mine. Enjoy every bite!

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  • Rich Jelly Scones | Made by Meaghan Moineau

    Rich Jelly Scones | Made by Meaghan Moineau

    Rich Jelly Scones

    There’s something incredibly comforting about the aroma of freshly baked scones wafting through the kitchen. I remember when I was a child, visiting my grandmother’s house every Sunday morning. The highlight of those visits was her famous scones, baked to perfection and topped with a generous dollop of homemade berry preserves. These Rich Jelly Scones are my tribute to those cherished memories, and I’m thrilled to share this recipe with you.

    Why You’ll Love It

    These scones are not just a delight to the senses; they are also incredibly easy to make. The texture is light and fluffy with a slightly crisp exterior, and the sweet surprise of fruit preserves in the center makes each bite pure bliss. Whether you’re a seasoned baker or a beginner, this recipe is foolproof and sure to impress.

    Ingredients

    • 2 cups all-purpose flour
    • 1/3 cup white granulated sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, chilled and diced
    • 2 eggs
    • 1/2 cup milk
    • 1 teaspoon vanilla extract
    • 1/2 cup fruit preserves (your choice)
    • 1 egg (for egg wash)
    • 1 tablespoon milk (for egg wash)

    Instructions

    1. Pre-heat your oven to 400 degrees Fahrenheit.
    2. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt.
    3. Cut the chilled butter into the dry ingredients using a fork or hand-held pastry blender until the mixture resembles coarse crumbs.
    4. Add the vanilla extract, eggs, and milk to the mixture. Stir just until combined, being careful not to over-mix.
    5. Turn the dough onto a lightly floured surface. Shape it into a round disc approximately 8 inches in diameter, ensuring it is slightly thicker in the center.
    6. With a sharp knife, cut the disc into eight even pie-shaped wedges.
    7. Place the wedges onto a lightly greased baking sheet.
    8. Using a spoon, press a small well into the wide end of each scone and fill with a spoonful of fruit preserves.
    9. In a small bowl, whisk together the extra egg and tablespoon of milk. Brush this mixture over the exposed surfaces of each scone.
    10. Bake for 25 minutes, or until the scones are golden brown and cooked through.

    Tips

    When making scones, it’s crucial to keep your ingredients cold, particularly the butter. This helps create the flaky texture we all love. Also, resist the urge to over-mix the dough; mixing too much can make the scones tough.

    Variations & Substitutions

    Feel free to experiment with different types of fruit preserves. Strawberry, raspberry, and apricot are all excellent choices. If you’re looking for a healthier option, you could substitute whole wheat flour for half of the all-purpose flour. For a dairy-free version, use a vegan butter substitute and almond milk.

    Storage

    Scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days. For longer storage, you can freeze them for up to three months. To reheat, simply pop them in the oven at 350 degrees Fahrenheit for about 10 minutes.

    FAQ

    Can I use frozen fruit instead of preserves?

    While frozen fruit can be a tempting alternative, it may release too much liquid during baking, making the scones soggy. It’s best to stick with fruit preserves for this recipe.

    Why are my scones not rising?

    If your scones aren’t rising, it could be due to expired baking powder or soda. Make sure these leavening agents are fresh for the best results.

    Nutrition

    Each scone contains approximately 250 calories, 12 grams of fat, 30 grams of carbohydrates, and 5 grams of protein. These values may vary depending on the type of fruit preserves used.

    Final Thoughts

    Baking these Rich Jelly Scones is more than just creating a delicious treat; it’s about embracing a tradition and making your own memories. I hope this recipe brings as much joy to your home as it has to mine. So, preheat your oven, gather your ingredients, and enjoy the delightful experience of making and sharing these scones with your loved ones.

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  • Creamsicle Cookies | Made by Meaghan Moineau

    Creamsicle Cookies | Made by Meaghan Moineau

    Creamsicle Cookies: A Delightful Twist on a Classic Treat

    Welcome to a delightful baking adventure with our Creamsicle Cookies! These cookies are the perfect blend of zesty orange and creamy white chocolate, reminiscent of the classic creamsicle ice cream bars. Growing up, my summer afternoons were often spent chasing the ice cream truck down my neighborhood street, eagerly clutching a dollar bill to purchase my favorite treat: a creamsicle. Now, as an adult, I’ve transformed that nostalgic flavor into a cookie that brings the same joy and warmth in every bite.

    Why You’ll Love It

    These Creamsicle Cookies are sure to become a favorite in your household, and here’s why:

    • Unique Flavor Combination: The refreshing taste of orange zest paired with creamy white chocolate chips offers a delightful contrast that’s both sweet and tangy.
    • Soft and Chewy Texture: The cookies bake up soft and chewy, with a slightly crisp edge that provides the ideal cookie bite.
    • Nostalgic Appeal: Perfect for those who loved creamsicles as a child, these cookies bring that cherished flavor into a new format.
    • Simple Ingredients: Made with pantry staples, these cookies are easy to whip up whenever the craving strikes.

    Ingredients

    • 1 3/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup firmly packed brown sugar
    • 1/2 cup unsalted butter, softened
    • 1 large egg
    • 2 teaspoons orange zest
    • 1/4 cup granulated sugar
    • 1 teaspoon vanilla extract
    • 1 cup white chocolate chips

    Instructions

    1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
    2. In a small bowl, combine the all-purpose flour, baking soda, and salt; set aside.
    3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and creamy.
    4. Beat in the egg and vanilla extract until smooth and well combined.
    5. Gradually add the flour mixture to the wet ingredients, mixing until just combined.
    6. Stir in the orange zest and white chocolate chips.
    7. Drop rounded teaspoonfuls of dough onto ungreased cookie sheets. Do not flatten the cookies to preserve their chewy texture.
    8. Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Be careful not to overcook; the cookies should remain plump.
    9. Allow the cookies to cool on the cookie sheets for several minutes before transferring them to a wire rack to cool completely.
    10. Store the cooled cookies in an airtight container to maintain freshness.

    Tips

    • For best results, use fresh orange zest. It imparts a more vibrant flavor compared to dried zest.
    • Ensure your butter is at room temperature before you start mixing. This helps in achieving a smooth, creamy texture when creaming with sugars.
    • Chill the dough for about 30 minutes if you find the cookies spreading too much during baking.

    Variations & Substitutions

    • Chocolate Chips: Swap white chocolate chips with dark or milk chocolate chips for a different flavor profile.
    • Nutty Twist: Add chopped nuts like walnuts or pecans for extra crunch.
    • Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to accommodate dietary preferences.

    Storage

    These cookies can be stored in an airtight container at room temperature for up to a week. If you want to enjoy them later, consider freezing the dough balls. Simply place them on a baking sheet, freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, add a couple of extra minutes to the baking time without thawing.

    FAQ

    Can I use orange extract instead of orange zest?

    Yes, you can use orange extract, but start with a small amount (about 1/2 teaspoon) since extracts are more concentrated. Adjust to taste, keeping in mind that the zest provides a fresher, more natural flavor.

    My cookies turned out flat. What went wrong?

    Flat cookies can result from butter that’s too warm or dough that hasn’t been chilled. Ensure your butter is just softened, not melted, and consider chilling the dough if you’re in a warm environment.

    Can I use salted butter instead of unsalted?

    Yes, you can use salted butter, but reduce the added salt in the recipe to about 1/4 teaspoon to prevent the cookies from being too salty.

    Nutrition

    Each cookie contains approximately 150 calories, 8 grams of fat, 20 grams of carbohydrates, and 2 grams of protein. These values are estimates and can vary based on ingredient brands and portion sizes.

    Final Thoughts

    These Creamsicle Cookies are a perfect way to capture the essence of summer in a delicious baked treat. Whether you’re reminiscing about childhood memories or exploring new flavor combinations, these cookies will surely bring a smile to your face. I hope you enjoy baking and sharing them with your loved ones as much as I do. Happy baking!

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  • Homemade Oatmeal Cream Pies | Made by Meaghan Moineau

    Homemade Oatmeal Cream Pies | Made by Meaghan Moineau

    Homemade Oatmeal Cream Pies

    There’s something truly magical about recreating childhood favorites in your own kitchen. For me, oatmeal cream pies bring back memories of school lunchboxes, family picnics, and that delightful anticipation of opening a sweet treat after a long day. These homemade oatmeal cream pies offer all the nostalgic flavors with the added benefit of fresh, quality ingredients. Let’s dive into the process of making these delightful treats that are sure to become a family favorite in your home.

    Why You’ll Love It

    These homemade oatmeal cream pies are a revelation. They offer the perfect balance of chewy oatmeal cookies and sweet, fluffy filling. When you make them at home, you can control the quality of ingredients, ensuring a wholesome treat. Plus, the nostalgia factor makes them a delightful dessert option for both kids and adults. They are perfect for lunchboxes, after-school snacks, or a comforting dessert with your evening tea.

    Ingredients

    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1 cup brown sugar
    • 1/2 cup butter, softened
    • 1/2 teaspoon cinnamon
    • 1 tablespoon cocoa powder
    • 1 egg
    • 1 1/2 cups flour
    • 1 cup marshmallow fluff
    • 1 cup powdered sugar
    • 2 cups rolled oats
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1/2 cup vegetable shortening

    Instructions

    1. Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper to prevent sticking.
    2. Sift the baking powder, baking soda, cinnamon, cocoa powder, flour, and salt into a medium bowl and set aside.
    3. In a large bowl, use an electric mixer to cream together the brown sugar, butter, egg, and vanilla until smooth and creamy.
    4. Gradually add the dry mixture to the wet ingredients, mixing until well combined.
    5. Stir in the rolled oats until evenly distributed throughout the dough.
    6. Using a tablespoon-sized scoop, form equal-sized dough balls and place them on the prepared cookie sheets, allowing plenty of space for spreading.
    7. Bake in the preheated oven for 7-9 minutes, or until the edges are golden brown. Allow the cookies to cool completely on the parchment paper.
    8. For the filling, cream the shortening, powdered sugar, and vanilla together in a bowl until smooth. Then mix in the marshmallow fluff until well combined.
    9. To assemble, match up two cookies of equal size and shape. Turn the bottom cookies over and use a piping bag (or a zip-bag with a corner cut off) to pipe the filling onto the bottom cookie. Add the top cookie and press down gently.

    Tips

    The key to perfect oatmeal cream pies is in the baking time. Keep a close eye on the cookies as they bake to prevent over-browning. For the filling, I find using a piping bag makes the process much easier and results in a cleaner look. If you prefer a thicker layer of cream, feel free to be generous with the filling.

    Variations & Substitutions

    Feel free to tweak this recipe to suit your taste or dietary needs. For a nutty twist, consider adding chopped walnuts or pecans to the dough. If you’re looking for a gluten-free option, substitute the flour with a gluten-free baking blend. You can also experiment with different flavored extracts in the filling, such as almond or maple, to give these pies a unique twist.

    Storage

    These oatmeal cream pies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to three days. For longer storage, consider wrapping each pie individually in plastic wrap and freezing them. They can be thawed at room temperature when you’re ready to enjoy them again.

    FAQ

    Can I use quick oats instead of rolled oats?

    While quick oats can be used in a pinch, rolled oats are preferable as they give the cookies a better texture and chewiness. Quick oats tend to make the cookies more cake-like.

    What can I use instead of vegetable shortening?

    If you prefer not to use vegetable shortening, you can substitute it with an equal amount of butter. Keep in mind that the filling may have a slightly different texture but will still be delicious.

    Nutrition

    Each oatmeal cream pie contains approximately 320 calories, 16g of fat, 42g of carbohydrates, and 3g of protein. These values may vary depending on the specific brands of ingredients used.

    Final Thoughts

    Homemade oatmeal cream pies are a delightful, nostalgic treat that brings the comfort of childhood memories to your kitchen. With their chewy texture and sweet, creamy filling, these pies are sure to become a beloved staple in your baking repertoire. Whether enjoyed with a glass of milk or shared with loved ones, they are a testament to the joy of homemade goodness. So go ahead, bake a batch, and relish in the simple pleasures of life.

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  • Almond Ricotta Cake | Made by Meaghan Moineau

    Almond Ricotta Cake | Made by Meaghan Moineau

    Almond Ricotta Cake

    There’s something deeply comforting about baking a cake that fills your home with the warm, inviting aroma of almonds and citrus. This Almond Ricotta Cake is a cherished recipe passed down through generations in my family. I remember watching my grandmother whip up this cake in her cozy kitchen, her hands moving with the kind of practiced ease that only comes from years of baking. She would always let me lick the spoon, and to this day, the taste of this cake brings back the fondest memories of those afternoons spent in her sunlit kitchen. I’m thrilled to share this recipe with you, and I hope it becomes a treasured part of your family traditions as well.

    Why You’ll Love It

    This Almond Ricotta Cake is the perfect blend of moist, tender crumb and rich flavors. The ricotta cheese adds an incredible creaminess, while the almond extract and zest of fresh lemon bring a bright, aromatic profile. With a delightful topping of almonds and a sweet apricot glaze, this cake is both elegant and delicious. Whether you’re serving it for a special occasion or simply enjoying a slice with your afternoon tea, this cake is sure to impress.

    Ingredients

    • 1 cup all-purpose flour
    • 1 teaspoon almond extract
    • 1 cup ground almonds
    • 1/4 cup apricot jam
    • 1 teaspoon baking powder
    • 1/2 cup canola oil
    • 1 large egg
    • 3 large eggs
    • 2 tablespoons lemon juice
    • Zest of 1 lemon
    • 1/4 cup milk
    • 2 tablespoons orange liqueur
    • 3/4 cup 2% ricotta cheese, plus 3/4 cup for topping
    • 1 tablespoon rum
    • 1/4 teaspoon salt
    • 2 tablespoons sugar, plus 1/4 cup for topping
    • 1 cup sugar
    • 1 teaspoon vanilla extract
    • 1/2 cup sliced almonds

    Instructions

    1. Cake: In a large mixing bowl, beat the eggs, sugar, and oil on high speed until thick and pale, about 8 minutes. Add the ricotta, lemon juice, zest, rum, vanilla, and almond extract. Mix until blended.
    2. In a separate bowl, sift together the ground almonds, flour, baking powder, and salt. Whisk into the ricotta mixture in 3 additions.
    3. Pour the batter into a 10″ springform pan that has been buttered and the bottom lined with parchment paper. Bake in a preheated 350°F oven for 45-50 minutes. The cake is done when a wooden skewer inserted in the center comes out clean.
    4. Topping: Increase your oven temperature to 375°F. Heat the milk and stir in 2 tablespoons of sugar. Toss in the almonds, ensuring they are coated.
    5. In a separate bowl, blend together 3/4 cup ricotta, the egg, 1/4 cup sugar, zest, and vanilla. Spread the ricotta mixture topping over the baked cake and sprinkle with the almond slices.
    6. Return to the oven and continue baking for 15 minutes, until the almonds are golden brown.
    7. Remove from the oven and spread the glaze over the almonds. Allow the cake to cool before removing from the cake pan.
    8. Glaze: In the microwave or in a small pan, heat the apricot jam until it starts to liquefy, about 1-2 minutes. Stir to ensure it doesn’t burn. Strain the jam if there is a large amount of pulp. Brush gently on the baked cake.

    Tips

    • Ensure all ingredients are at room temperature before beginning to mix for a smoother batter.
    • Use fresh lemon for the best flavor; the zest adds a lovely aromatic quality to the cake.
    • Allow the cake to cool completely before glazing to prevent the glaze from soaking into the cake.

    Variations & Substitutions

    • Dairy-Free: Substitute the ricotta cheese with a plant-based ricotta alternative and use almond milk instead of regular milk.
    • Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend suitable for baking.
    • Flavor Twist: Try using different citrus zests, like orange or lime, for a unique twist on the original recipe.

    Storage

    This cake can be stored in an airtight container at room temperature for up to 3 days. If you wish to keep it longer, place it in the refrigerator for up to a week. For even longer storage, wrap it tightly in plastic wrap and freeze for up to a month. Thaw overnight in the refrigerator before serving.

    FAQ

    Can I use a different type of nut for the topping?

    Yes, you can experiment with other nuts like pistachios or walnuts for the topping. Just ensure they are sliced thinly for even baking.

    What can I use instead of apricot jam for the glaze?

    If you don’t have apricot jam, you can substitute it with peach or orange marmalade for a similar sweet and tangy flavor.

    Nutrition

    While this cake is a delightful treat, it’s important to enjoy it in moderation. Each slice contains approximately:

    • Calories: 320
    • Fat: 18g
    • Carbohydrates: 34g
    • Protein: 7g
    • Sugar: 21g

    Final Thoughts

    This Almond Ricotta Cake is more than just a dessert; it’s a delicious reminder of the love and care that goes into home baking. Whether you’re enjoying it with family or sharing it with friends, this cake is sure to warm hearts and create lasting memories. I hope this recipe becomes a beloved part of your baking repertoire, just as it has in mine. Happy baking!

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