A Veggie Dish You Will LOVE

Jane and my Mom have now challenged the family to increase our plant food intake. Eat a variety and larger proportion of veggies and fruits. That is all good but sometimes I can't come up with any more veggies to serve or a different way to cook them to make little people happy.

Until tonight. Thanks to Jane for pointing us to this recipe we had an amazing dinner. It will not disappoint. And it is a beautiful. Definitely one of the advantages to adding a variety of fruits and veggies is the color on the plate. It is much more appetizing. One thing we all love around here is roasted veggies. I would say that I roast our veggies 3 nights out of the week. So much more flavor. This recipe does just that.

Even Gavin (the pickiest of them all) said, "This is actually pretty good." Score.

(picture from Eat, Live, Run)


Here is the recipe but check out her blog here

*My notes - I added a can of rinsed black beans to the veggies after roasting. I think you could also add some zucchini but it wouldn't need to roast as long so maybe add them half way through? Not sure. I did use the bigger pan - 8x11.

Stacked Roasted Vegetable Enchiladas

Serves 4-5

Print this recipe!

adapted from The Roasted Vegetable by Andrea Chesman

Ingredients:

1 poblano chile, cut into matchsticks

2 red bell peppers, cut into matchsticks

1/2 head of cauliflower, cut into 1/2-inch chunks

1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)

1 medium onion, halved and slivered

1 cup corn kernels, fresh or frozen

3 T heat-safe oil like grapeseed or coconut

1 1/2 tsp ground cumin

2 garlic cloves, minced

salt and black pepper

1/2 cup chopped fresh cilantro

2 cups homemade or store bought salsa/pico de gallo

2 ounces baby spinach leaves (about 2 big handfuls)

9-10 corn tortillas, halved (try making homemade tortillas!)

2 cups shredded cheese (I used a cheddar-Monterey Jack blend)

sour cream and thinly sliced scallions (green onions) for garnish, if desired

Directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place poblanos, red bell peppers, cauliflower, sweet potato, onion, and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting.  Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare a 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Nat’s Note: I’ve gotten a lot of comments about not being able to fit this into a 9x9x2 pan. If you find that you have a hard time as well, simply use a 9×13.

A survival snack

Update: We are doing great around here without sugar. I am so impressed. But we can't wait for some Thanksgiving dessert.

Here is another really easy and yummy treat.

Pumpkin Seed and Dried Cherry Trail Mix

The recipe came from here.

Ingredients

• 2 cups baby pumpkin seeds (pepitas)
• 1 cup slivered almonds
• 3/4 cup raw sunflower seeds
• 6 tablespoons pure Grade B maple syrup
• Coarse salt
• 1 cup dried cherries or cranberries (If you have a Harmons -best dried cherries are in their packaged bulk food section or WinCo or I hear Whole Foods).

Directions

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

Afterschool Snack

Everyone was happy with our snack today.

picture from delightful delicacies

These Lara-like bars are so yummy. Super easy to make. And they satisfy the craving for a treat. Plus they are pretty good for you too. So nice to have something that is made of just a few real things. Nothing extra.

Check out the recipe here.

A Family Tradition -Bunny Buns

I am sorry that I am late on this post. You really needed it by Saturday. But go ahead and make some today. Or come snag one from me because seriously they are tempting me.

The original recipe for Bunny Buns was posted in the Friend magazine in 1980. My mom made them that year and we have never gone an Easter without them.

Bunny Buns

1 package active dry yeast

1/4 cup warm water

1 cup milk, warmed not quite to boiling

1/3 cup sugar

1/2 cup shortening

1 teaspoon salt

2 eggs, beaten

1/4 cup orange juice

2 tablespoons grated orange peel

5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter

1. 1. 
   Wash hands with soap and water.
2. 2. 
   Sprinkle yeast in the warm water and set aside.
3. 3. 
   In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
4. 4. 
   Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
5. 5. 
   Knead dough 5–10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
6. 6. 
   On a lightly floured surface, roll dough into a rectangle 1/2 inch thick. Cut dough into strips 1/2 inch wide and 14 inches long. Roll between hands into rounded snake shapes. Cut one strip into pieces 1/2 inch long, and roll into balls.
7. 7. 
   Place one long piece of dough on a greased cookie sheet. Place one end of the strip over the other to make a loop; bring the end that is underneath up and cross it over the other end. Place a ball of dough on top of the bottom loop.
8. 8. 
   Cover bunnies and let rise in a warm place for 45–60 minutes, until nearly double in size. Bake at 375ºF (190ºC) for 12–15 minutes.
9. 9. 
   For the glaze, stir powdered sugar, water, and butter together. Frost bunnies with the glaze while they are still warm.

 So sad that our family picture is not in our Easter attire. Not that we actually wore anything special but we definitely looked better.

Egan and Jane planned an awesome Easter Egg hunt full of games and challenges. It was very exciting.

PS - If you are ever a Bishop - don't ask a whole family to speak on Easter Sunday. Serious Stress. But truly it kept us focused on the meaning of Easter and the kids were super speakers!

FHE is about Treats

At least that is what the kids at my house think. We were talking about healthy changes the other day and I suggested giving up dessert on week nights (what was I thinking?). This would actually be hard for me because I really love a treat after dinner. But really? That is a terrible habit. The kids were all down with that (except Gavin) but their first response was, "But not for family night, right?"

So last night I made the best FHE treat we have maybe ever had. Pizookies in little ramekin dishes. We ate them straight out of the oven with a scoop of ice cream instantly melting over the top. So so so yummy. I tried to take a picture but not so great. So here is one I stole. :) Side note - I bought the ramekins in sets of 4 in the dollar spot at Target a while back. Perfect little dessert dishes.

Pizookies (Pizza cookies) are traditionally served in small pie dishes and were made famous at a California restaurant BJs. Apparently they are amazing.

I used a recipe I found online. Look here. I made half a recipe and it filled 8 ramekins (don't ask what happened to the left overs). But you could make the full recipe and deliver the pizookies to neighbors for their FHE treat. And really I am sure you could use any cookie recipe that you prefer.

We actually did have a very productive and maybe successful FHE last night. That is rare. It is usually a serious struggle. I had each child study the recap of a conference talk in the Church News. They had perfect summaries and quotes from each of the talks. Then they had to tell us what we were being counseled to to and how we could work on that. Teague and Gavin were short and classic. Elise took on the role of teacher and had a LOT to say. We were all bored to tears but she was taking this very seriously. I wish I could have videoed it. She thinks she is our mother. I sure hope she doesn't do that in primary. "Now Teague...could you tell the family how that quote helps us to serve others?" Really. She asks us all questions like that and we have to remember words from the quote she read. Anyone want to come to our FHE? See why the treats are so important? And we played Cuponk which is a Minute to Win It type game. So fun.

A Healthy Recipe to Try

I pretty much love granola and trail mix type food. LOVE. And I am always trying new recipes. If you really want good granola - check out Supernova Granola. But, here is a SUPER EASY recipe for some very healthy trail mix. I am not exactly sure how I ran across this recipe on the food network. But, I tried it today. And so far, everyone who I have shared it with says - WINNER WINNER!

Pumpkin Seed Dried Cherry Trail Mix (Or Craisins -whatever you prefer)

Ingredients

• 2 cups baby pumpkin seeds (pepitas)
• 1 cup slivered almonds
• 3/4 cup raw sunflower seeds
• 6 tablespoons pure Grade B maple syrup
• Coarse salt
• 1 cup dried cherries or cranberries

Directions

Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

In a large bowl, toss the pumpkin seeds, almonds, and sunflower seeds and the syrup until evenly coated. Spread the nuts and seeds out, in an even single layer, on the lined baking sheets and season with salt to taste. Bake the nuts, stirring several times with spatula or wooden spoon, until just golden, about 20 minutes.

Cool the nuts completely on the pan, then add the cherries and toss to combine. Store cooled trail mix in an airtight container at room temperature.

I will attempt a picture of it tomorrow when I have natural lighting. But my indoor lighting does not make any food look good. (or my camera but that is another problem)

One more and then on to healthy

This post is very late. I meant to do it right after our holiday food drive. And I got distracted.

So the good news is that we collected over 900 POUNDS of food for the Utah Food Bank. Awesome. And so grateful for all the contributions and lots of help that night.

Usually we serve assorted Christmas cookies but this year (thanks to my friend Sunni's suggestion), I decided to be brave and fry up homemade scones in the garage. I think they were a hit because I fried for 2 hours straight and it was all gobbled up. Too bad nobody took any pictures. I was too busy to even think of it.

A few people asked for the recipe - it is from my great-grandmother Minnie. Enjoy. But not too much because we are changing our eating ways. Right?

We call these - Lake Hebgen Scones

2 cups buttermilk

1 pkg yeast

1 T sugar

1 egg, beaten

1 Tbs oil

3/4 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

4 cups flour

Soften yeast in a half cup of warm buttermilk (warm in microwave for 30-40 sec then add yeast). Let sit for 5 minutes. Gradually add other ingredients and half the flour. Mix well. Add the rest of the flour and knead for 5 minutes (in your mixer). Roll out on a floured counter, cut into squares. Let rise for 15 minutes. Stretch a little and fry in oil at 365.

I actually made my dough 2 hours early and let it rise in a big bowl until I was ready to cut it up and fry it. I made 6 batches for the neighborhood thing. Yikes.

Next recipe - I think it should be a healthy one.

Kickin off the New Year Right

So I have a lot of thoughts about last year and the coming year. I am not really a New Years Resolution person. They don't work for me very well. But I do like to think about what I need to do to be better and what I can change and improve on. I do, however, set a lot of goals all year long and I have a pretty good system for accomplishing those goals. I love it.

One of the things I really want and need to improve on is our family diet. We do well in some areas but we have a lot of room for improvement. And luckily I have family members who know their stuff. Check out Jane's blog here.

But before you do that. And before I make any big diet changes - try this recipe.

You know these little goodies?

Don't we all love them. Well now you can make your own. I am not even kidding. My sister-in-law taught us. There isn't much to know. So easy she even taught her 8 year old activity day girls.

Homemade Girl Scout Thin Mints
Ritz Crackers
Package of Andes Thin Mints (is that what they are called? You know what I mean.)

Melt chocolate (in double broiler or microwave if you are careful)
Dip crackers in chocolate using a little pair of tongs or get creative. Let it drip off a little - you don't want too much excess. Then lay cookie/cracker on a piece of parchment. Let set or put outside in the frigid air for a few minutes.

Seriously? You can't eat only one. Try it.

But then let's really get it together people. We don't need so much sugar and junk in our diet.

New Easy Dinner Recipes

I love the Cook's Illustrated magazine.

Anyway, for Christmas one year, I got The America's Test Kitchen Family Cookbook. A great one. But sometimes I am intimidated by the recipes because they seem so complex. But not these two...

They were easy and perfect for the crazy nights we have had. And EVERYONE loved th. A miracle. (Except Quinn but I am not counting her yet).


Easy Chicken Calzones

2 - 10oz pkg frozen broccoli, thawed and chopped

1 lb mozzarella cheese, shredded (4 cups)

2 cups cooked chicken (1 lb), chopped

1/2 cup pesto

salt and pepper

2 lbs pizza dough - I used 2 pop-up canisters of pizza dough - the Pillsbury kind - I think you might need 3 because my filling was a lot.

Oven to 450.

Pat broccoli dry and the toss with other ingredients.

On a floured counter, unroll one pizza dough (roll to 1/4 inch thick). Mound half of the filling on to one side of the dough. Brush the edge of the dough with water and fold the other half of the dough over. Seal the edges.

Put calzones on greased baking sheet.

Brush with olive oil and sprinkle with coarse salt. Bake until golden about 15 minutes.

Perfect for on the go nights.

Fiesta Casserole

3 cups low sodium chicken broth

2 cups instant brown rice

2 cups frozen corn

1 can black beans, drained and rinsed

1 1/2 cups salsa

1 T Tabasco (i didn't use this)

3 cups shredded cooked chicken  (1 1/2 pounds)

8 oz sharp cheddar cheese, shredded

6 oz crushed Frito's ( yummy without so if you are counting calories - just skip it).

Heat oven to 450.

Combine broth, rice corn, beans, salsa. Pour into a 9x13 pan. Bake for 15 minutes.

Stir chicken into dish and sprinkle cheese over the top and then the Fritos. Bake 8-12 more minutes until edges are bubbly and crumbs are toasted. 

Thanks Stephmodo

We had a yummy, healthy dinner last night (until we got to dessert). 

Try this...Hazelnut Encrusted Salmon and  summer squash and corn pasta and strawberry rhubarb crisp. Ohh and the most divine eclaires from the master baker - my neighbor - Danny. Thank you!

**For the salmon I tried the frozen salmon fillets at Costco and we were quite pleased.

BFF Caramel Bars

From my 3rd most favorite cookbook - Keeping Up (it is the 2nd Ivory Family Favorites). You really should own both.

I have made these a couple of times and seriously people - they are so dangerously good.

Make these today and share them with someone!

3/4 cup butter

3/4 cup brown sugar

1 cup flour

1 cup old fashioned oats

1 tsp baking soda

1/2 tsp salt

Mix butter, brown sugar, oats, soda and salt. Press 3/4 of mixture into bottom of 9x13 pan, greased. Bake at 350 for 15 minutes.

1 - 14 oz pkg kraft caramels, unwrapped

3 T cream or half and half

3 T butter

2 c milk chocolate chips

While crust is baking, melt caramels, cream and butter over low heat in double broiler (I don't have one so just be careful). Pour melted mixture over crust. Sprinkle chocolate chips on top. Crumble the rest of the oat mixture over top. Bake at 350 for 15 more minutes. Cool before slicing.

*sorry about the weird formatting. don't know.

Rosemary Chicken Burgers

You pretty much need to try these. I was a tad nervous but not really. Once you take a bite...pretty sure you will want to eat another one. Unless you are at a BBQ and there is so much good food that you eat too much of everything else (like homemade tortilla chips - did you know that you could make that - you can and they are SO GOOD).

Rosemary Chicken Burgers

Makes four 4-ounce patties

FOR THE BURGERS

1 pound ground organic/free-range chicken breast meat*

2 tablespoons minced sun-dried tomatoes (in oil or reconstituted in warm water)

2 sprigs rosemary (pull needles from woody stalk, chop)

1 tablespoon fresh minced garlic

1 tablespoon olive oil (or use the oil from sun-dried tomatoes)

4 tablespoons dry bread crumbs

Sea salt and fresh-cracked black pepper to taste

FOR THE AIOLI

1 clove garlic (minced or squeezed through a garlic press)

1 tablespoon fresh-squeezed lemon juice

1 tablespoon sun-dried tomato, minced (in oil, or reconstituted in warm water)

1 cup mayonnaise

Sea salt and fresh-cracked black pepper to taste

1. To make the burgers. Combine the meat, sun-dried tomatoes, rosemary, garlic, olive oil, bread crumbs, salt and pepper in a medium mixing bowl. To test the flavor make a peanut-sized patty and brown in a hot pan. Adjust seasonings if desired. Form into four equal patties and place on wax paper in the refrigerator until ready to cook. Cook burgers on a hot charbroiler, outdoor grill or pan until they reach an internal temperature of 165 degrees. Serve on a whole-wheat bun with lettuce, tomato, onion and sun-dried tomato aioli.

2. To make the aioli. Whisk the garlic, lemon juice, sun-dried tomatoes, mayonnaise, salt and pepper together in a small bowl. Adjust seasonings to taste.

3. Serve on whole grain thin buns with lettuce, tomato, and aioli/mayo

Lemon Yumminess

Have you been to Sprinkles? I have been to the one in Newport Beach. We don't have them in Utah. Dang it. But for my birthday, my friend Amy (one of many) gave me a Sprinkles Cupcake Mix. I was waiting for the perfect occasion to make them. It finally came (sort of) and OH MY!

You MUST try this frosting recipe. If you like lemon - you will die. For sure.

Lemon Frosting (follow these directions!)

from Sprinkles

2 sticks unsalted butter, firm but not cold
zest of 1 lemon
1/8 tsp salt
3 3/4 cup powdered sugar, sifted
1/2 tsp salt
2 1/2 tsp fresh lemon juice

In a bowl of an electric mixer fitted with the flat beater, beat the butter, zest and salt on medium speed until light and fluffy - about 2 minutes. Reduce speed to low and gradually add the sugar and beat until thoroughly blended. Add the vanilla and lemon juice and beat until smooth. Do not overmix, or the frosting will incorporate too much air. It should be creamy and dense like ice cream. Add milk, 1 tsp at a time, if frosting does not have a spreadable consistency (I didn't need to).

**Warning: Careful if you make this - you might it eat it straight out of the bowl.

Dinner Pretty Much Rocked

I love holiday meals. And this one - I must say - was pretty dang good. But I had some good help (thanks Jane, Kristine and Egan). And it came after a perfect day of General Conference. Weren't the talks (once again) great?

Easter Dinner Menu:

Citrus Salad with Poppy Seed Dressing

Asparagus

Bear Lake Raspberry Jello

Easter Bunny orange rolls (Metalf family tradition since 1980s? - my mom got the recipe from a Friend magazine. Easter just isn't OK without them.)

Pioneer Woman Scalloped Potatoes

Raspberry Barbequed Chicken (so easy and really good)

Strawberry Shortcake with Lemon Curd and Cream 

Seriously - I wish we had Easter Dinner every night.

OOH and Jane made homemade marshmallows topped with coconut. Yummy!

And I made these cute little Easter favors for each place setting. So easy and turned out perfect (except no one needed any more candy).

A Favorite Thing

Tonight for our Relief Society activity, we gathered to share some of our favorite things. It was a great way to learn things about each other and get some good ideas. I forgot that one of my FAVORITE things is my Favorites Cookbook by the Ivory Family (you can buy it at the Make-A-Wish foundation). It is a winner.

Sunday we had a little Superbowl Party. Sort of. The game was on but we aren't really big NFL fans. But the company was great and the food was GRUB!  It might be one of my favorite Sunday meals of the year.  I made Mexican Chicken Chowder from the Favorites. (Jul - post the recipe for those cookies). It is not for those trying to be healthy (but come on - is any of the food you eat a Superbowl party for the healthy?).

Mexican Chicken Corn Chowder (no picture because I stink at taking food pictures) - Thanks to Christina for introducing me to this recipe and the cookbook.
1 1/2 lbs boneless,skinless chicken cut into bite size pieces
1/2 cup chopped onions
1 clove minced garlic
3 T butter
2 chicken bouillon cubes
1 cup hot water
1 tsp cumin
2 cups half and half
2 cups shredded Monterey Jack cheese
1 - 14 3/4 oz can cream-style corn
1 - 4 oz can diced green chilies, undrained
1/4 tsp Tabasco sauce
1 medium tomato, chopped
fresh cilantro

In a large saucepan, brown chicken, onion and garlic in butter until chicken is no longer pink. Dissolve the bouillon in hot water. Add to pan along with cumin and bring to boil. Reduce heat, cover, and simmer for 5 minutes. Add half and half, cheese, corn, chilies, and tabasco sauce. Cook and stir over low heat until the cheese is melted. Stir in chopped tomato. Serve immediately. Garnish with cilantro. We also like to add some tortilla chips to ours.

You Asked For It

Don't be mad at me when you make these - and then want to eat 10 - and then have to kill yourself at the gym for a month to make up for it.

Raised Doughnuts or Donuts (from my mom who I think got it from a family in our ward a bajillion years ago).

1 pkg yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/4 cup sugar
1 tsp salt
1 egg
1/4 cup shortening
3 1/2 cups to 3 3/4 cups flour

Dissolve yeast in warm water. Stir in milk, 1/4 cup sugar, salt, egg, shortening and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Place in a greased bowl and turn to coat dough. Cover and let rise in warm place until double (1 1/2 hours). Punch down dough. Let rise again another 30+ minutes. Roll dough 1/2 inch think on lightly floured surface. Let rise uncovered until doubled 30-45 minutes. Heat oil to 375. Cook and turn donuts until golden brown. Drain on paper towels. Coat in powdered sugar, cinnamon sugar, powdered sugar glaze, or chocolate. You pick. :)

Who Cares What your Gym Teacher says?

Being that it was just conference weekend (wasn't it EXCELLENT? so many good talks. That deserves another post.)...I was spiritually fed. But dang! I ate a lot of food too (between the Friday night BYU football game and Sunday night dinner). I don't think I was ever hungry but I just kept eating. Dip to die for, cinnamon rolls, Hawaiian haystacks, Cafe Rio, papa johns. Oh my this is embarrassing. Plus we had candy bingo to play during conference.

Obviously I needed my step class at the gym this morning. It kicked my booty. At the end of the class my teacher/good friend/neighbor explains that the reason we might not be seeing results is because we are eating junk when we get home from the gym. And she proceeded to give us a kind little lecture about changing our eating habits. She said that it is basically pointless to work this hard and then eat that bad. I turned to my friend next to me and said (semi-jokingly), "that's why I come to the gym. So that I can eat whatever I want." :) Ha ha ha. Not really. I am not giving up my junk. I like it! And I like working out.

So I made the most DIVINE dessert for our FHE treat. You really should make it. Who cares what your gym teacher says? (she doesn't read my blog anyway so she'll never know )

Caramel-Glazed Apple Cake(from the Costco magazine)

1 cup packed light brown sugar
1 cup granulated sugar
1 1/2 cups vegetable oil (eek!)
3 eggs
3 cups flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith apples
1 1/4 cup chopped pecans and walnuts
2 1/4 tsp vanilla

Caramel Glaze
4 T butter
1/4 cup granulated sugar
1/4 cup brown sugar
pinch of salt
1/2 cup heavy cream

Preheat oven to 325. Butter and flour and a 9x13 pan (I did 2- 8x8 pans and gave one away).
Beat sugars and oil until well blended. Add eggs one at a time. Sift dry ingredients together and add to egg mixture until just blended. Stir in apples, nuts, and vanilla. Pour in pan(s).
Bake for 50-75 minutes (mine was about 60). Let cool in pan while preparing glaze.
Glaze: Melt better over low heat. Stir in sugars over med-low and cook for 2 minutes. Add cream and bring to a boil for 2 minutes. Stir constantly.
Poke holes in cake with skewer or toothpick. Pour glaze over the cake. Serve warm and top with whipped cream or ice cream. Yummers!