Category: Recipes

Recipes

Savoy Cake Recipe

Recipes by esprit

Who would have thought that a cake as fussy as a Savoy Cake can survive the turmoil of centuries, nearly unscathed by the frivole of culinary trends.

As I most recently have a little time, I had been looking on the web a few days ago. Looking to find new, interesting tips, inspiring meals that I’ve never tried before, to surprise my family with. Hunting for a long time but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I stumbled on this delicious and simple treat simply by chance. It seemed so mouth-watering on its pic, that required quick actions.

It absolutely was not so difficult to imagine the way it is made, how it tastes and how much my hubby is going to want it. Actually, it is quite easy to delight the man when it comes to cakes. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the blog: Suncakemom and simply followed the step-by-step instuctions that had been coupled with superb photographs of the method. It just makes life quite easy. I could imagine that it is a slight hassle to take snap shots in the midst of baking in the kitchen as you most often have sticky hands and so i genuinely appreciate the commitment she put in for making this post and recipe easily implemented.

With that in mind I’m encouraged presenting my own, personal formulas in a similar fashion. Many thanks for the concept.

I was fine tuning the initial formula to make it for the taste of my family. I must mention it had been a great outcome. They prized the flavour, the consistency and loved having a sweet like this in the middle of a busy week. They basically demanded more, more and more. Thus the next time I’m not going to make the same miscalculation. I’m likely to multiply the quantity .

Savoy Cake first posted on SunCakeMom.

Preheat oven to 300°F / 150°C and prepare mold by smearing butter in it.

Separate egg whites from yolks and put them into two different medium sized bowls. (How to separate egg yolk from white)

Beat yolks with a mixer on high speed until light yellow. Add sweetener and orange and lemon zest to the beaten yolks.

Clean beaters properly before using it to whisk egg whites. Make sure they are spotlessly clean otherwise egg whites may won’t form peaks. Beat egg whites on high speed until soft peaks form. This will take a couple of minutes but it doesn’t need to be as hard as to be able to hold a spoon on its edge. Add corn starch to the beaten whites. It will support the structure of it.

Alternating between water and flour add them to the yolks. Sift the flour and the baking powder with the yolks until they are completely incorporated. We can do this with the mixer without problems. We are looking for a soft mixture here. Maybe a little bit less dense than honey so if we feel that it’s hard to mix then add some water to it one tablespoon at a time.

Use a spatula to fold the whites into the yolks-flour mixture little by little. Avoid stirring, we are trying to achieve a consistent yellowish light texture here without breaking the fluffiness of the egg whites too much.

Pour the mixture into the mold and put it into the preheated oven.

Bake it for about 50 minutes or until toothpick comes out clean. Don’t open the oven’s door during the first half an hour of baking ever!

Get cake out when top is golden brown.

After taking it out of the oven, flip it onto a cooling rack and let it cool down before slicing it up or it could collapse quite badly.

Pulled Pork Recipe For Oven

Recipes by esprit

A truly American dish nurtured by centuries of care and love. Born over the smoke of the barbecue but we can have it from our oven too!

As I currently have a little time, I was browsing on the web last week. Trying to get fresh, challenging thoughts, inspiring dishes that We have never used before, to surprise my loved ones with. Searching for quite some time unfortunately couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I came upon this yummy and simple dessert simply by chance. It seemed so scrumptious on its image, that called for urgent action.

It was simple enough to imagine just how it’s made, how it tastes and just how much my hubby will like it. Actually, it is rather simple to please the man in terms of puddings. Yes, I’m a lucky one. Or perhaps he is.Anyway, I visited the site: Suncakemom and then used the step-by-step instuctions that had been coupled with wonderful graphics of the procedure. It just makes life rather easy. I could imagine that it is a bit of a hassle to shoot snap shots in the middle of baking in the kitchen because you ordinarily have gross hands and so i pretty appreciate the time and effort she placed in to make this blogpost and recipe conveniently implemented.

That being said I am inspired to present my personal recipes in the same way. Many thanks the concept.

I had been fine tuning the original mixture create it for the taste of my loved ones. I can tell you it had been a great success. They loved the taste, the overall look and enjoyed having a treat such as this in the middle of a busy week. They quite simply wanted even more, a lot more. So next time I am not going to make the same miscalculation. I am going to multiply the amount to keep them delighted.

Pulled Pork Recipe In Oven is from suncakemom.

Place the meat into a big enough bowl then add the salt, herbs of choice and garlic.

Fill it up with water then let it sit for a day in the fridge.

Take the brined meat out onto a high walled baking tray.

Coat it with mustard, paprika and any other optional spices.

Cover it with a lid or tin foil.

Place it into the oven and roast it for 3 to 4 hours at 300°F / 150°C.

Checking on the meat during this time is not essential but we can check it every now and then. When the meat doesn’t offer much resistance and the knife or fork just slides in easily, it’s done.

Take the cover off, put the sheet onto a higher rack and roast the outer layer to the desired color. Some like it golden brown others go for darker shades. Use the highest temperature in the oven and only the top heating if available. In 15 minutes it should show some results.

Take the pork out, then use forks to pull them apart.

Lecho Recipe

Recipes by esprit

Quick and easy vegetable stew made out of onion, pepper, paprika and tomato. It’s an excellent company for meat dishes but it can stand on its own too.

As I most recently have a little time, I was searching on the internet the other day. In need of fresh, stirring tips, inspirational meals that I have never tested before, to surprise my loved ones with. Searching for quite some time yet could not find any interesting things. Just before I thought to give up on it, I stumbled on this fabulous and easy treat by chance. The dessert seemed so mouth-watering on its photos, that required quick action.

It was not so difficult to imagine how it’s created, how it tastes and just how much boyfriend will love it. Mind you, it is very easy to keep happy him when it comes to desserts. Anyhow, I went to the page: Suncakemom and then used the comprehensive instuctions which were coupled with nice images of the task. It just makes life rather easy. I could suppose it is a slight effort to shoot snap shots down the middle of baking in the kitchen as you may normally have gross hands and so i really appreciate the commitment she put in for making this blogpost .

With that said I am inspired to present my own dishes in a similar fashion. Many thanks the thought.

I was tweaking the original mixture to make it for the taste of my loved ones. Need to mention it turned out an incredible outcome. They enjoyed the flavor, the consistency and enjoyed having a sweet like this in the middle of a hectic week. They basically requested lots more, many more. So next time I am not going to make the same mistake. I’m likely to multiply the volume to get them delighted.

You can find the original Lecho Recipe at SunCakeMom

Heat the oil in a large pan then add onion and sprinkle salt on top.Lecho-recipe-process

Saute it until it gets a translucent / glassy look. It should be done in 3-5 minutes on high heat while continuously stirring.

Add pepper and mix it well with the onion. Keep sauteing while stirring every now and again for another 3-5 minutes until the onion starts to get brown.

Add garlic and optionally zucchini or egg plant. Mix it well with the onion and pepper then keep sauteing for 2-3 minutes until garlic gives out its scent.

Sprinkle the paprika on top then add chopped tomatoes or tomato sauce.

Add some (about ½ cup) water to it, just to make sure the paprika won’t burn down. If tomato sauce is used then this step can be skipped entirely.

Mix everything together well then put the lid on and cook it for 5 – 10 minutes until all the vegetables are tender but still firm enough.

Chocolate Trifle Recipe

Recipes by esprit

A luscious dessert for the everydays that will shine a smile on every face. Irresistible and easy chocolate trifle recipe with no carbs.

As I recently have some time, I had been browsing on the web the other day. In search of new, exciting tips, inspirational meals that I have never used before, to surprise my family with. Searching for quite some time unfortunately couldn’t discover any interesting things. Just before I wanted to give up on it, I found this tempting and simple treat by chance on Suncakemom. The dessert looked so tempting

on its snapshot, that called for fast action.

It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much my hubby will enjoy it. Actually, it is quite easy to delight him when it comes to cakes. Yes, I’m a lucky one. Or possibly he is.Anyhow, I went to the webpage and then followed the step by step instuctions that had been accompanied by impressive pictures of the operation. It really makes life much simpler. I could suppose it’s a slight hassle to shoot photos in the middle of cooking in the kitchen because you will often have sticky hands thus i really appreciate the effort and time she devote for making this post and recipe conveniently followed.

Having said that I’m inspired to present my own, personal recipe similarly. Thanks for the idea.

I was fine tuning the initial mixture to make it for the taste of my family. I have to say that it was an awesome success. They loved the taste, the structure and loved getting a delicacy like this during a busy workweek. They quite simply demanded more, many more. Hence the next time I am not going to commit the same miscalculation. I am gonna double the volume to keep them happy.

Chocolate Trifle inspired by Suncakemom.

Cake base:

Preheat oven to 350°F / 180°C and grind almond if not in flour form.

Mix ground almond flour, cocoa powder and baking powder.

Separate eggs and put egg whites in the mixing bowl. Keep yolks in a cup for later.

Beat egg whites until peaks form.

Add yolks into the egg whites one by one whilst keep beating it.

Mix in the sweetener, baking powder, cocoa powder and the almond flour.

Pour batter on the prepared tray and put it in the oven for about 45 minutes or until toothpick comes out clean.

When it is baked, leave it on a rack to cool down.

For more detailed instruction check out this Keto Chocolate Cake

Chocolate Mousse:

Melt chocolate then take it off heat to let it cool down a little above room temperature when it’s still liquid.

Break and separate the eggs.

Beat egg whites until hard peaks form.

Add yolks to the whites one by one then eventually add cocoa powder and Agave/sweetener of choice to the mixture.

Fold in cooled chocolate carefully until combined.

In a separate bowl, whip cream until thickened about 2-3 minutes.

Use a large wooden spoon or spatula to fold thick whipped cream into the eggs mixture carefully to keep the mixture light and airy.

For more detailed instructions check out this Low carb chocolate mousse.

Whipped cream layer:

Whip the cream with the vanilla essence and agave until thickened.

Assembly:

Make the layers by starting with the sponge cake, add whipped cream and finish with the mousse. Repeat it until the cup is full.

Let it sit in the fridge for an hour to cool properly or just gobble it up right away.

Pavlova Cake

Recipes by esprit

Looking for a summer dessert or just longing for something from the Tasman sea? A light and fluffy Pavlova will provide that joy without carbs if necessary!

As I currently have some time, I was browsing on the internet the other day. Looking for new, exciting thoughts, inspiring recipes that I have never tried before, to treat my loved ones with. Looking for quite some time unfortunately could not come across too many interesting things. Right before I thought to give up on it, I came upon this scrumptious and easy treat by chance at Suncakemom. It seemed so tempting

on its photo, it called for prompt action.

It had been easy to imagine the way it is made, how it tastes and how much my hubby will probably want it. Mind you, it is rather simple to delight the man in terms of desserts. Anyways, I got into the site and used the comprehensive instuctions that have been coupled with great shots of the operation. It just makes life quite easy. I can suppose it is a slight effort to shoot photos in the midst of baking in the kitchen as you may ordinarily have sticky hands so I genuinely appreciate the time and energy she devote to build this post .

With that in mind I’m encouraged to present my own formulas in a similar fashion. Thanks for the thought.

I was fine tuning the main recipe to make it for the taste of my family. I can mention it turned out a terrific success. They prized the flavour, the overall look and enjoyed getting a treat such as this during a stressful week. They quite simply requested lots more, a lot more. Thus next time I am not going to make the same miscalculation. I’m gonna double the quantity to get them pleased.

You can find the original Pavlova at SunCakeMom

Preheat oven to 300°F / 150°C.

Put egg whites into a medium size mixing bowl and with a handmixer beat them until soft peaks form.

Put the Stevia into the mixing bowl and keep beating the eggs.

Mix vanilla extract, lemon juice with the egg whites.

Beat until hard peaks form.

Prepare a baking tray with parchment paper and place the beaten egg whites in the middle of it. Simply by turning the bowl upside down or if we are in a playful mood let’s get out our spatula.

Place the baking tray in the preheated oven for an hour. Do not open the oven door after the cake is placed in as underbaked Pavlova may collapse.

After an hour turn the oven off and leave the Pavlova inside until it is completely cooled. It would take about 2 hours but even better if it is left there overnight.

Decorate with fruit and cream just before serving it.

Chili Con Carne Recipe

Recipes by esprit

Chili con carne is an amazing meat stew that can be so much more than just some spicy meat with beans. In fact beans shouldn’t even be there at all!

As I currently have a little time, I was searching on the web yesterday. Looking to find new, interesting tips, inspiring recipes that We have never tasted before, to astonish my family with. Searching for a while but could not come across any interesting things. Right before I thought to give up on it, I stumbled on this delicious and easy dessert simply by accident at Suncakemom. It seemed so delicious on its pic, that required rapid actions.

It had been not so difficult to imagine how it’s made, its taste and just how much my husband will probably enjoy it. Mind you, it is very easy to keep happy the guy when it comes to puddings. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the site and used the step by step instuctions that were coupled with superb pictures of the procedure. It really makes life quite easy. I can imagine that it is a slight hassle to take photos in the midst of baking in the kitchen as you may ordinarily have sticky hands so that i seriously appreciate the effort and time she devote to make this post and recipe conveniently implemented.

Having said that I’m encouraged to present my own formulas similarly. Appreciate your the thought.

I had been fine tuning the original formula create it for the taste of my family. Need to tell you it had been an incredible success. They enjoyed the taste, the consistency and enjoyed getting a delicacy like this in the midst of a stressful week. They basically wanted even more, more and more. Thus the next occasion I am not going to commit the same miscalculation. I’m gonna twin the amount .

There are more Recipe For Chili Con Carne at SunCakeMom

Pour oil or lard into a pan and heat it up to medium to high. Bacon or pancetta also can be used to render its fat out, expanding the dish flavor portfolio.

Add the sliced or diced onions with some salt and sauté until the onion gets a glassy / translucent look.

Add the minced meat and brown it which should take about 10 minutes.

It’s time to add the chili, garlic, black pepper, cumin and oregano then stir. Fry all the ingredients until the spices get fragrant for about 3 – 5 minutes.

Mix in the tomato that can be sliced, diced, pureed or canned, it doesn’t really matter as during the cooking it all should be the same. Sprinkle in the cacao powder.

If we haven’t prepared for such a huge amount of stew then it’s time to swap into a bigger pot and add the additional ingredients, in this case the beans. In case of canned beans reserve this step to until everything else is cooked and ready as canned beans don’t require much time to be done. Dried beans should be soaked at least about 6 hours before cooking but follow the instructions on the packaging.

Add as much water as submerges all the ingredients and cook it until the beans are ready that should be done in about 1 to 3 hours. Replace the evaporated water according to the thickness of chili we are pursuing.

It’s recommended letting the chili cool, at least half an hour before serving but some even swear on placing it into the fridge overnight to bring the flavors properly together.

Chia Pudding Recipe

Recipes by esprit

Miniature superfood dressed into a dessert form to please us all. Chia pudding is the perfect dessert for reprehensionless indulgence. Tasty and low carb!

As I recently have a little time, I was browsing on the web last week. In need of new, intriguing ideas, inspiring meals that I’ve never tried before, to surprise my family with. Looking for quite some time yet couldn’t find too many interesting stuff. Just before I wanted to give up on it, I discovered this fabulous and simple dessert simply by accident on Suncakemom. The dessert looked so tempting

on its photos, it required rapid actions.

It had been not difficult to imagine just how it’s made, how it tastes and how much boyfriend will want it. Actually, it is rather easy to impress him when it comes to treats. Anyhow, I got into the webpage and simply used the detailed instuctions that had been coupled with impressive images of the method. It really makes life rather easy. I could suppose it’s a bit of a hassle to take photographs in the midst of baking in the kitchen because you ordinarily have gross hands so that i highly appreciate the effort and time she placed in to build this blogpost and recipe conveniently followed.

That being said I’m inspired to present my own formulas similarly. Appreciate your the thought.

I had been tweaking the initial mixture to make it for the taste of my loved ones. I can say it turned out an incredible success. They loved the taste, the overall look and enjoyed having a treat such as this in the midst of a hectic week. They ultimately requested more, many more. So next time I’m not going to commit the same mistake. I’m likely to multiply the quantity to keep them delighted.

Chia Pudding Recipe Credit goes to suncakemom.

Put chia seed, vanilla extract and agave syrup in a medium size mixing bowl.

Pour in the milk of choice or any liquid of choice.

Leave the bowl in the fridge overnight or at least 15 minutes to let the chia seed do its magic.

When its texture gets creamy and thick it’s ready to be used.

Make layers using fresh or frozen fruit.

Decorate the top with whipped cream and chocolate chips.

Pesto Sauce Recipe

Recipes by esprit

Make pesto sauce once from scratch and no shop bought one will be good enough anymore. Seriously intensive, tasty stuff that is actually really healthy!

As I lately have a little time, I had been looking on the internet yesterday. Trying to find new, interesting ideas, inspirational recipes that I’ve never used before, to astonish my family with. Hunting for a long time but could not discover any interesting things. Just before I wanted to give up on it, I came across this delicious and easy treat by luck on Suncakemom. It looked so scrumptious on its photos, that called for prompt action.

It had been simple enough to imagine the way it’s created, how it tastes and how much my hubby is going to love it. Actually, it is rather simple to impress the man in terms of puddings. Yes, I am a lucky one. Or perhaps he is.Anyways, I went to the blog and simply used the comprehensive instuctions that have been coupled with superb pictures of the operation. It just makes life faster and easier. I could suppose it’s a bit of a inconvenience to shoot pics in the midst of cooking in the kitchen as you may usually have gross hands and so i sincerely appreciate the time and effort she devote to make this blogpost and recipe easily followed.

That being said I’m inspired to present my personal recipe similarly. Appreciate your the concept.

I was fine tuning the main mixture to make it for the taste of my family. I can say it had been an incredible outcome. They loved the flavor, the thickness and enjoyed having a sweet such as this during a stressful workweek. They quite simply asked for lots more, many more. Hence the next time I’m not going to commit the same miscalculation. I’m going to twin the amount to keep them pleased.

You can find the original Pesto Sauce Creamy and more at SunCakeMom

Pine seeds are hard to shell if someone doesn’t have a pine sheller so consider buying shelled pine seeds instead of spending the afternoon gathering them in the woods. In case there isn’t any pine seed available other nuts can be used just as well. Optionally breadcrumbs can be used too.

Roast the shelled pine seeds until golden brown in a pan on medium to high heat while stirring occasionally. It doesn’t need any additional fat or oil.

Take the basil leaves off the stem, rinse them and place them into a food processor.

Put everything else into the food processor.

Puree until there is a consistent texture.

Taste and adjust accordingly.

Keep it in the fridge for about 2 weeks or until tastes edible.

Nut Roll Recipe

Recipes by esprit

Looking for a nut roll recipe that will bring back childhood memories or implant new ones? This one is just like one and not only for Christmas!

As I currently have some time, I had been browsing on the internet the other day. Trying to find new, exciting thoughts, inspiring meals that We have never tried before, to amaze my loved ones with. Hunting for a long time yet could not find too many interesting stuff. Right before I thought to give up on it, I discovered this delightful and easy treat by chance on Suncakemom. It seemed so scrumptious on its pic, it called for rapid action.

It was not so difficult to imagine how it is made, its taste and just how much my hubby will love it. Actually, it is very easy to please him when it comes to treats. Anyways, I went to the blog and used the step-by-step instuctions that have been coupled with impressive shots of the procedure. It just makes life much easier. I could imagine that it is a bit of a effort to take photographs in the midst of baking in the kitchen as you most often have gross hands and so i genuinely appreciate the commitment she devote for making this blogpost and recipe easily implemented.

With that said I am encouraged to present my own, personal recipe in the same way. Many thanks the thought.

I was tweaking the main recipe to make it for the taste of my loved ones. Need to mention it was an incredible success. They prized the flavor, the overall look and loved having a delicacy like this in the midst of a hectic week. They quite simply wanted more, many more. Thus the next time I am not going to make the same mistake. I am likely to multiply the amount to keep them delighted.

You can find more Nut Roll at SunCakeMom

Solve the fresh yeast in a bit of lukewarm milk. It’s a traditional step to ensure the yeast is working. If we trust our yeast, it can be sprinkled directly onto the flour but adding milk or water to the flour is necessary too.

Mix flour with the butter and sweetener.

Add the yeast and milk if haven’t been added before.

Work in the egg yolks, rum, sour cream, lemon zest and salt too and dough until getting an even texture.

Put dough into a big bowl with a lid on top and let it rest. Ideally overnight in the fridge but if short on time just let it raise for an hour on room temperature or in a 100°F / 40°C oven.

Walnut filling:

Mix all the ingredients together and let it sit in the fridge until the dough is ready.

Poppy seed filling:

Mix all the ingredients together in a saucepan.

On the stove top bring the milk to boil in low temperature while stirring continuously.

Take it off the heat and cool it down otherwise it will ruin the dough. Place it next to the walnut filling until waiting for the dough to raise.

Assembly:

Dust the work surface with flour then divide the dough into 4 parts.

Butter the baking tray or cover it with parchment paper.

Work with one piece at a time roll out the dough into a 1/8″ / 3mm high rectangular shape the length of our baking tray.

Choose the first filling and fill half of it along one of the long side of the dough. Mind to leave an empty stripe on one side otherwise the dough can’t be closed properly.

Roll the dough up.

Place them into the buttered or parchment papered baking tray.

Repeat until the filling and dough runs out which should be after 3 more nut rolls.

Brush the top with eggwash and punch holes alongside with a fork.

Place them into a 350°F / 180°C preheated oven for about an hour. (330°F / 165°C for convection ovens)

After about an hour it should come out with a golden brown top and tantalizing smell. Don’t resist it!

Garlic Knot

Recipes by esprit

From the shadows of the Italian kitchen into the spotlight of our heart. Garlic knots aren’t just a piece of leftover dough anymore. Tasty, garlicky, Yummy!

As I recently have a little time, I had been looking on the web last week. Looking to find fresh, intriguing tips, inspiring meals that We have never tested before, to treat my family with. Hunting for a long time yet couldn’t come across lots of interesting stuff. Right before I wanted to give up on it, I stumbled on this tempting and easy dessert by chance. It seemed so mouth-watering on its photo, it called for rapid action.

It had been not difficult to imagine just how it’s created, its taste and how much my husband will enjoy it. Actually, it is very simple to impress the man when it comes to desserts. Anyway, I went to the blog: Suncakemom and simply used the simple instuctions which were accompanied by superb snap shots of the operation. It really makes life much simpler. I could suppose it’s a bit of a hassle to shoot snap shots in the midst of cooking in the kitchen as you may usually have gross hands thus i highly appreciate the time and energy she put in to build this blogpost .

Having said that I am empowered to present my personal recipes similarly. Thanks for the concept.

I had been tweaking the original mixture to make it for the taste of my loved ones. Need to mention it absolutely was a great success. They enjoyed the flavour, the thickness and loved having a treat like this in the midst of a hectic week. They quite simply wanted more, more and more. So the next time I’m not going to make the same miscalculation. I’m gonna multiply the quantity to keep them pleased.

Garlick Knots credit SunCakeMom.

Dough:

Dissolve fresh yeast in a half cup of lukewarm (not hot!) milk. Set it aside whilst preparing the other ingredients.

Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.

Pour the dissolved yeast into the big bowl on top of the other ingredients.

Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.

Cover the bowl and leave it in a warm place for about an hour to rise.

Filling:

Crush or dice up the garlic.

Mix the garlic with the room temperature butter and the rest of the filling ingredients in a small bowl.

Cover:

Prepare an egg wash by beating up an egg with a crushed garlic, basil, oregano and salt.

Assembly:

After an hour waiting take dough out of the bowl onto a well-floured work surface.

Roll it into a square. Flouring underneath the dough is important as this coating will prevent it to stick down.

Spread the butter with the herbs onto half of the dough.

Fold it in half so the butter creates a layer between the dough.

Then fold it again horizontally.

Leave it in a warm place under a kitchen towel for another 20 minutes.

Preheat oven to 350°F / 180°C.

After about 20 minutes when the dough have risen somewhat depending on the temperature.

Put it on a well-floured work surface to roll it in an approximately 10″ x 10″ / 30cm x 30cm square.

Cut about 1″ / 2cm wide stripes. Before cutting up the whole dough experiment with sizes. Find the length and with that is comfortable to make knots with.

Make knots out of the stripe and place roll into the the baking tray.

Give an egg wash to each roll before putting tray into the preheated oven.

If making knots gets boring just twist the stripes and make garlic twists.

Bake it for 20-25 minutes or until top is golden brown.

Eat them warm or cold with some melted cheese for more pleasure.