The ingredients in this cookie are very straightforward, and add-ins are flexible to what you have on hand (even simpler than my zucchini oat breakfast cookies). The base of the cookie is:

• 2 bananas
• ¼ to ⅓ cup pumpkin puree
• 1 cups instant oats + 1 cup oat flour (you can make this in a blender!)
• 1 teaspoon oil (optional)
• Baking soda
• Pinch of salt
• Add-ins: spices, nuts

That's it!! I added in chopped pecans and almonds for a bit of crunch, and cinnamon and fresh nutmeg for fall flavors. Read on for the full recipe!

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Banana Pumpkin Breakfast Cookies

One-bowl recipe for gluten free, vegan and refined sugar free breakfast cookies, made with wholesome, oats, banana and leftover pumpkin puree.

Course Breakfast

Prep Time 5 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 2 cups instant oats rolled oats would work too
• 2 bananas
• ½ teaspoon baking soda
• 1 pinch salt
• ¼ cup pumpkin puree*
• 1 teaspoon avocado oil
• ½ cup chopped nuts optional
• 1 teaspoon cinnamon
• ½ teaspoon fresh grated nutmeg

Instructions

• Heat oven to 350F and line a baking sheet with parchment paper. Set aside.
• In a medium bowl, mash the bananas with a fork until even. Add in the baking soda, salt, cinnamon and nutmeg (if using), pumpkin puree and oil.
• Blend or food process 1 cup of the oats in a blender, coffee grinder or food processor. This will be your oat flour!
• Add the remaining 1 cup instant oats and 1 cup oat flour to the bowl with the wed mixture. Mix to combine, then fold in the nuts.
• Using a cookie scoop or rounded tablespoon, portion cookies onto baking sheet. Bake for 15 minutes, or until lightly browned. Let cool slightly, and then enjoy!!

Notes

*You can use more or less pumpkin puree depending on how much you have leftover, but you'll likely have to add more oats or oat flour to compensate for the extra liquid.

 

I recommend storing any leftovers in the fridge or freezer and reheating in the microwave as necessary!

Let me know if you make these, and enjoy!!

The post Banana Pumpkin Breakfast Cookies appeared first on French Pressed Kitchen.

Pair with hot chocolate for the ultimate cozy morning. As always, you can make this vegan friendly by using a vegetable milk (almond is my favorite).

Leftovers are great reheated as well. I threw in a couple of raisins here to change it up!

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Rosemary Brown Sugar Oatmeal

A classic bowl of stovetop brown sugar oatmeal gets a sweet and savory spin with fresh rosemary, raisins and walnuts.

Course Breakfast

Keyword Brown Sguar, Oatmeal, Rosemary

Servings 2

Author Andrea | French Pressed Kitchen

Ingredients

• 1 cup rolled oats
• 2 Tablespoons brown sugar
• 1 sprig fresh rosemary leaves removed, and roughly chopped if desired
• 1 pinch salt
• 1 ¾ cups milk (regular, or use almond/soy/oat milk to make vegan)
• 1 handful walnuts optional
• 1 handful raisins optional

Instructions

• Add all the oats, brown sugar, rosemary, salt and milk into a small pot over medium heat, stirring to combine (and so the oats don't stick).  If the mixture looks to thick, add a little more milk. Add the walnuts and raisins if using
• Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
• Set aside to cool, then serve! A splash of milk and toasted nuts are also a great topping.

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Buttercup squash is similar to pumpkin and butternut squash, but green on the outside! You can roast it like any other squash and it will caramelize and concentrate the flavors a bit more. Ya'll know I love a good bowl of oats (pumpkin, strawberry, or anything else!), so it's no surprise I put this squash to good use in our breakfast! I loved the earthier taste of fresh roasted squash in oatmeal, but you could also use canned pumpkin or butternut squash.

The cooking process is super simple - combine all ingredients and stir until bubbly and thick. I poured a little almond milk on mine at the end to cool it down, then topped with toasted pecans, cashew butter, Purely Elizabeth grain-free pumpkin spice granola and chia seeds (whew, that's a mouthful!). You could make these ahead of time for a quick breakfast, or even try an overnight oat version if you like!

Enjoy!

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Cozy Vegan Pumpkin Oats

Cozy fall oats made with roasted buttercup squash, almond milk, cinnamon, cloves, nutmeg, raisins and pecans. A naturally vegan, gluten free and hearty breakfast!

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2

Author Andrea

Ingredients

• ¾ cup rolled oats
• ¼ -½ cup roasted buttercup squash*
• 2 teaspoons chia seeds
• 1 teaspoon pumpkin pie spice OR a mix of cinnamon // nutmeg // cloves
• 1 scoop collagen or other protein powder (optional)
• 2 teaspoons molasses
• 2 Tablespoons raisins golden are great but regular works well too!
• 1 cup almond milk

Instructions

• Add all the ingredients into a small pot and stir to combine. Lightly smash the squash if it needs to be incorporated more easily.
• Heat the pot over medium heat, stirring the mixture so it doesn't stick. If the mixture looks to thick, add a little more milk.
• Bring to a gentle boil, then reduce heat to low and stir for about 5 more minutes, until oats are creamy.
• Set aside to cool, then serve! A splash of milk, toasted nuts and granola are all great topping options.

Notes

* Roasted butternut, pumpkin or kabocha squash would also be great!

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Why Homemade Granola is the Best

....At least in my opinion : ) My favorite part about making your own granola (or any food) is that you control exactly what goes in it. No compromising on ingredients you don't like, or additives you'd like to avoid. Plus, you can control the sweetness and any add-ins that you want! Most recipes are flexible to the ingredients that you have on hand - just keep proportions in mind.

What's a Superfood Anyway?

Google would tell us it's a food that's particularly nutrient dense food with supposed health benefits. Superfruits were all the rage not too long ago! Nowadays you'd see a lot of foods on a superfood list, but it really comes down to having wholesome, real ingredients. Real food is the best food! Whether it's berries, chia or kale, having any plant-based food is probably going to be better than other options. Incorporating some different ones like acai or turmeric is great for a different and more nutrient dense boost, though! I was super intrigued by goji berries last year, so I had them on hand to brainstorm this granola.

Gimme the Granola Recipe

Let's cut to it! I'm calling this superfood granola because I used hemp seeds, chia seeds, sunflower seeds, goji berries, coconut AND pistachios. All things! Swap out any dried fruit for the goji berries, and leave out the seeds if desired. I'd suggest keeping the nuts and coconut in, though you could also use a different type of nut. Enjoy, and let me know if you try it!

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Goji Berry and Pistachio Superfood Granola

An easy #vegan and #glutenfree recipe for goji berry granola with lots of options for hemp seed, chia seed, sunflower seed and nut add ins! No additives like anything you'll find in the store, and fresh from the oven!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 -5 cups, depending on add ins

Author Andrea @ French Pressed Kitchen

Ingredients

Granola Mix

• 3 cups rolled oats
• ½ cup pistachios or almonds
• ¼ cup coconut chips or shredded coconut
• ¼ cup hemp seeds
• ¼ cup sunflower seeds
• 2 Tablespoons chia seeds
• Dash of salt
• Pinch of cinnamon
• ⅓ cup real maple syrup or honey
• ⅓ cup coconut oil or avocado oil
• ⅓ cup coconut sugar

After Baking Add-Ins

• ¾ cup dried goji berries

Instructions

• Heat oven to 350 degrees F.
• Mix dry ingredients in a bowl (minus any dried fruit).
• Mix the maple syrup (or honey), avocado oil and coconut sugar in a small sauce pan on low heat until just dissolved. Pour the mixture on top of the bowl of dry ingredients, gently folding in to combine.
• Spread the mixture evenly on a large baking sheet. Bake 20-25 minutes, or until just toasted and golden brown, stirring halfway through. Make sure that it doesn't burn!
• Remove and let cool without stirring - it will retain the big chunks! Add in goji berries or other dried fruit once cooled.
• Store in an air tight container for up to 2 weeks - if it lasts that long!

The post Goji Berry and Pistachio Superfood Granola appeared first on French Pressed Kitchen.

Last spring I went down to the south of Chile (the Patagonia region, in Pucon) and had an awesome time hiking an volcano (!!), going to thermal baths and eating delicious foods!! One of the cool ingredients I discovered in a local store was Maqui - a type of "super berry" also known as Chilean wineberry. I was immediately enamored with the vibrant color and knew it would make some awesome dishes back home so I had to pick some up! The color in maqui comes from anthocyanins, a pigment with high antioxidant activity. It has been shown to have a ton of health benefits, including reducing inflammation, regulating blood glucose, boosting metabolism, helping digestion and much more.

So far I've used maqui in pancakes and now this beautiful oatmeal. I love the hint of sweetness that it adds without being overwhelming. Cocoa seems like it would be an excellent complement to the fruity flavor so that's my next adventure. Perhaps a maqui frosted cake!

In the mean time, try these oats!! They paired great with the blueberries, and I added a hint of tropical feels with some freeze dried mango on top. A bit of Trader Joe's seed granola sprinkled on as well! So decadent.

If you want to try out maqui, I recommend the powdered forms that you can find on Amazon. I bought this one in Chile, but you can find some other types as well like this one from Terrsaoul. The powdered kind is super versatile because you can mix it in anything (oats, smoothie, yogurt, pancakes, waffles!). I can't wait to try the fresh kind some time though!

Bon appétit 🙂

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Maqui Berry Oats

A creamy, luscious, vegan and gluten free recipe for maqui berry oats. Power up your oatmeal (or porridge) with this South American super fruit!

Course Breakfast

Cuisine American, Chilean

Keyword Maqui, Oats

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 1 large bowl

Author Andrea | French Pressed Kitchen

Ingredients

Oats

• ½ cup rolled oats*
• 1 cup milk almond
• 1 teaspoon chia seeds
• 1 Tablespoon maqui powder
• Pinch of salt
• Pinch of cinnamon
• 1 scoop protein powder optional - I used collagen peptides

Toppings

• Handful of granola
• Handful of blueberries
• 1 teaspoon hemp seeds
• 1 Tablespoon walnuts
• Other ideas: freeze dried fruit fresh mint, chia seeds

Instructions

• Mix the oats and milk together in a small pot over medium heat. Bring to a soft boil and let bubble for 2-3 minutes until slightly thick.
• Add in the chia seeds, maqui powder, salt , cinnamon and protein powder, if using. Stir to combine thoroughly.
• Cook a few more minutes until the oats looked soft and porridge-y. If the mixture looks too thick, add a little more milk to thin it out. I like to add a splash of milk at the end to cool it down a bit.
• Add to bowls and top with all the things!

Notes

* You can also use a half and half combination of rolled oats and oat bran to create a more porridge-y consistency. You may need to add more milk!

The post Maqui Berry Oatmeal appeared first on French Pressed Kitchen.

In da house. Bowls of it.

If you're looking for a fall granola, this is it! This mix is

+ Crunchy

+ Sweet

+ Toasty

+ Cinnamon-y

I used this roasted walnut oil as a base for the liquid in the recipe, which added a really nice depth of flavor. I've had it for a while and had been meaning to use it up but didn't know how. Granola is so flexible that I figured it would be a good test case and I was right!! So much flavor. I think coconut oil and/or canola oil would great as well, it will just have less of a walnut flavor.

We've had it for a few days and can't stop snacking on it 🙂

If you try it out, let me know!!

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Roasted Walnut and Maple Granola

A deeply flavorful breakfast granola made from roasted walnut oil, maple syrup and lots of cinnamon. You'll love how crunchy the oats get!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4 generous cups

Author Andrea Shome

Ingredients

Dry

• 2 cups rolled oats
• 1 cup raw walnuts chopped
• ¼ cup slivered almonds
• 1 Tablespoon flaxseed meal
• 1 teaspoon chia seeds
• 1 teaspoon ground cinnamon more to taste
• Heavy pinch of salt

Wet

• 4 Tablespoons walnut oil or coconut oil
• 4 Tablespoons maple syrup

Instructions

• Heat oven to 350 degrees F. Line a baking sheet with parchment paper.
• Mix all the dry ingredients together in a bowl. Then add the oil and maple syrup, making sure to coat everything evenly.
• Bake for 20-25 minutes or until golden brown. Check at 20 minutes and leave in a few more minutes if not toasty looking at smelling. You can stir halfway through, or leave it untouched which will result in bigger chunks of granola.
• Let cool, then dig in!! Best with a bowl of good milk =).

The post Roasted Walnut and Maple Granola appeared first on French Pressed Kitchen.

I always have a ton of recipes in my backlog of things to cook, and granola bars have been on them for a few weeks.  I made a similar one with quinoa here, but wanted to try something new. I mashed up a few recipes I saw, including this baked one and this chewy one, but made them my own because I wanted to use the tahini and hemp seeds I had on hand! The whole no bake thing also sounded good, and fast, so I went that route. And because I didn't have chocolate chips (sad, unheard of), I went with a DRIZZLE!

No bake granola bars or balls are pretty straightforward to make. You start with your dry ingredients -

Then mix away.

Melt your wet ingredients (tahini or nut butter, maple or honey, vanilla) like so (that swirl!)

Mix this in with the dry ingredients until well combined. It will look a bit crumbly like the picture below, but once you press the mixture into a pan tightly, it will come together.

Once you've pressed the oat mixture, you can TOP IT!! You'll see that I drizzled chocolate on top - totally recommend! Chocolate chips inside would be even better 🙂 The drizzle was a good compromise with my husband, who doesn't like chocolate quiiiiite as much as me. Just mix it all up - press into pan - drizzle - fridge it - then...

Cut into bars!

And then enjoy all week 🙂

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No Bake Tahini Hemp Granola Bars

A 10 minute no bake recipe for granola bars made with oats, nuts, tahini and seeds. A not-too-sweet snack or breakfast far. Vegan and gluten free.

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 -16 small bars

Author Andrea Shome

Ingredients

Dry Ingredients

• 1 and ½ cups rolled oats
• ¼ cup hemp seeds
• ¼ cup finely shredded coconut
• ¼ cup mini chocolate chips
• 3 Tablespoons nuts I used sliced almonds
• 2 Tablespoons chia seeds
• 2 Tablespoons ground flax seeds
• ½ teaspoon cinnamon
• ¼ teaspoon salt

Wet Ingredients

• ½ cup tahini
• ¼ cup maple syrup ⅓ cup for sweeter bars
• 1 teaspoon coconut oil
• 1 teaspoon vanilla

Instructions

• Line a 9-inch square pan with parchment paper. In a large bowl combine the dry ingredients (oats, hemp seeds, coconut, nuts, chia seeds, flax seeds, cinnamon, salt and chocolate chips if using).
• Heat a small saucepan over medium low heat and add in wet ingredients (maple syrup, tahini, coconut oil, and vanilla). Stir until everything is melted and combine.
• Add the wet ingredients to the dry mixture and stir, stir, stir until coated. It may not seem like enough at first but will come together nicely.
• Transfer the granola mix to the pan and spread evenly until the pan is filled. Press down firmly to pack in the bars - this will make sure that they stick together. I used the top of a lid to pat them down firmly. Once they are flat, you can drizzle them with melted chocolate*.
• Place the pan in the fridge for 1-2 hours to firm up. Once firm, cut into even squares or thin bars. These should keep nicely in the fridge for a week or so - I like to wrap them individually and bring as snacks!

Notes

* You can melt chocolate using the double boiler method, or in 15-20 second spurts in the microwave, stirring in between sessions.

You could leave out any of the seeds if you don't have them on hand - the oats, maple, and tahini are the main ingredients! You can add other chopped nuts if you like in place of them.

If you try these out, or any other variations, let me know how they turn out! Bon appetit.

The post No Bake Tahini Hemp Granola Bars appeared first on French Pressed Kitchen.

This is a well-loved recipe that is one of my go to's for a healthy breakfast - overnight oats with pumpkin. The oats are packed with nutritional and delicious ingredients: pumpkin // cinnamon // nutmeg // ginger // pecans // collagen. PLUS, they take only 5 minutes to prepare! You could even make a few batches to meal prep for the week!!

I used to make these all the time when I was packing my breakfast to go for work {okay - without the whipped cream}. (That was back before I discovered the blissful morning at home breakfast that I enjoy so much every day now =)!). Since they're easy to prepare and you can mix everything together, they also travel well in a tupperware or glass jar if you're on the go. I always keep my Bonne Maman jam jars and reuse them - they're the perfect size for oats.

You can prepare these the night before and either eat straight from the fridge (that's what I did), or heat them up for a bit in the microwave if you prefer them warm. The oats may be thicker or thinner depending on your milk (I find that almond milk and chia seeds in overnight oats gets super absorbent), so just adjust according to your taste. If you like it thicker use less liquid; thinner and more porridge-y, add more! Wait until the morning to add more milk if you're not sure how it will thicken up.

Some notes

• I love adding a *lot* of cinnamon and some other spices to these oats. Feel free to add more or less to your taste!
• I used Vital Proteins Collagen in this (1 scoop, 9g of protein) for protein. You can use another protein powder, but adjust the sweetness/flavors accordingly. I personally have been loving collagen not just for the protein aspect but all the other good benefits!
• I used So Delicious dairy free whipped cream as a topping because I had some leftover, and nothing says pumpkin pie like whipped topping!!
• The raisins get nice and plump if you soak them overnight in liquid. Win!
• Fresh nutmeg really does make a difference. Just do it.

Don't let the ingredient list here intimidate you here - it's mostly spices. Whipped cream on top (mine is dairy free) is optional, but recommended and delicious. Swirl it in!!

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Pumpkin Spiced Overnight Oats

This is my go to recipe for overnight pumpkin oats. You can warm them up a little in the morning if it's a chilly fall morning, or just eat them straight out of the bowl!

Course Breakfast

Cuisine American

Keyword Oatmeal, Overnight Oats, Pumpkin

Prep Time 5 minutes

Cook Time 1 minute

Total Time 6 minutes

Servings 1 serving

Author Andrea Shome

Ingredients

Oatmeal

• ½ cup rolled oats
• 1 teaspoon chia seeds
• 1 teaspoon hemp hearts
• 1 big teaspoon pumpkin pie spice*
• scant ¼ cup pumpkin puree canned or fresh
• 1 scoop collagen or other protein powder (optional)
• 1 teaspoon maple syrup optional
• 1 Tablespoon raisins golden are great but regular works well too!
• ½ - ¾ cup almond milk

Toppings - all optional but delicious

• Toasted or candied walnuts or pecans
• Almond butter
• Chocolate chips
• Raisins

Instructions

• Mix all the dry ingredients in a bowl.
• Pour in the pumpkin and mix; next add the milk and mix through thoroughly. If the mixture looks to thick, add a little more milk.
• Cover and refrigerate overnight.
• Warm up in the morning**, or eat straight from the fridge!
• Top to your heart's desire.

Notes

* In place of a pumpkin spice mix, use a mix of cinnamon // nutmeg // cloves // ginger to your taste. I used mostly cinnamon and pinch of everything else.

** You can heat up the oats in a microwave for about a minute to warm them slightly!

 

Let me know if you try these, and in the meantime, bon appétit 🙂

The post Pumpkin Spiced Overnight Oats (with Protein!) appeared first on French Pressed Kitchen.

A little weird, right? I found it at TJs in powder form - packaging looks much better! (If you don't have a Trader Joe's near you I think this brand on Amazon looks good - start small to see if you like it!)

You can read more about the benefits of maca here and here but I highlighted my favorite takeaways below.

+ Improve your mood! Yay!

+ Help balance hormones

+ Boost energy? I always need that

+ Increased libido (ha! okay we'll see)

+ Lots of nutritional benefits, including 20 amino acids, lots of vitamins + minerals, including iron.

+ Is an adaptogen (Just learned about these. Google says they are considered "natural substances that help the body to adapt to stress and exert a normalizing effect upon bodily processes.")

{Side note on adaptogens - I've been seeing a lot of people trying REBBL drinks recently that have these. I haven't tried them but seems good! You can read more about specific adaptogens and ways to take them here. I was looking at Be Well for supplements which Iooks interesting, and I also know that one of my favorite brands, Purely Elizabeth, is coming out with some granola bars that will have them!! I did an early on taste test when they were sampling and they were pretty good :)}

I wanted to try maca because of all these reasons, and finally found it for a fairly affordable price at TJ's! Woot. I was worried about the taste / texture, but have liked it so far in my oats. It seems to add a nutty almost chocolate-y flavor once cooked. I'm not sure I love the smell of it...but I just ignored that because it tasted pretty good. I think this has to do with using raw powder, as well. The flavor seems to mellow once cooked so I suspect it would be good in brownies or other chocolate-y baked goods. I haven't tried the gelantinized version but that may also have a softer flavor.

Here are two oatmeal combinations that I've used so far. First up, almond milk // maca // collagen cooked together, topped with freeze-dried raspberries, hemp seeds, chia seeds and our hand picked (then frozen) blueberries and blackberries.

Next up was almond milk // maca // collagen // cinamon cooked together, topped with frozen blueberries // goji berries // walnuts // almond drizzle

If you've had any experience with adaptogens recently, or found any other delicious maca recipes, I'm be interested to hear more!!

The post Maca, Adaptogens + Oatmeal appeared first on French Pressed Kitchen.

Not sure if there will be a second because when we went berry picking this weekend I heard there was only a week left for the cherries. We went to Butler's Orchard in Germantown, Maryland. I love this place because they're organized, it's always fun, cheaper than store bought and most importantly, the produce is tasty!! Especially the berries and cherries - my favorite. This year the tart cherries were SO abundant it was crazy. We were wondering if the farm ends up picking them all and what they do with leftovers. We picked several pounds (and ate a bunch too!) from only a few trees. They were that full of fruit! No pictures because it was an electronic free outing to the fields 🙂 Blueberries were great too - we might have to go back for more!

I heard several people mentioning how they were going to cook their freshly picked fruit into pies with lots of sugar and oh was it going to be great. No!!! This fruit is so good and fresh it shines on its own! Even these tart cherries (think mix of cherry and a little bite of lemon) were delicious on their own. PLUS they have all sorts of awesome health benefits (more on that here).

I decided to make a crisp (or crumble, however you want to call it) with a thick and hearty topping - oat based of course. A little sweetener, but just a tad in order for the cherry flavor to come through. I thought about making it paleo with just almond flour and nuts but I love oats too much 🙂 You could totally sub them out for more finely chopped nuts if you want to keep this grain free.

First step was cutting ze berries in half to pit them. Bless my sous chef for his hard work. This was a lot of fruit! After it cooked down there was even room for more. I think this would be equally delicious with regular cherries, too. If balance out the sweetness by adding a little lemon juice to the mix though.

Next step: make the crumble! I combined all my dry ingredients, mixed in the coconut oil + sweetener, then just poured it on top. The more the merrier. I wouldn't judge if you double the topping

After a good 40 minutes in the oven we ended with this beautifully golden crust. {close up because texture}. NOM. It was hard to resist not eating it right away but we managed to save it for breakfast!! Served with blueberries that we had also picked and a little nut butter. Would highly recommend some thick Greek yogurt here to complement but we were out! Next time.

Hope you'll enjoy this as much as we did. Let me know if you try any variations and how they turn out!

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Tart Cherry Crisp + Butler's Orchard

A gluten free + vegan (and option for paleo) crisp recipe that can be used for any fresh fruit!

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Author Andrea @ French Pressed Kitchen

Ingredients

Filling

• 6 cups fresh tart cherries or however much fills your dish
• 1 Tablespoon arrowroot powder

Topping

• 1 cup almond meal/flour
• ⅔ cup oats sub more almond meal + nuts for paleo version
• 1 cup chopped walnuts almonds and pecans
• ¼ teaspoon salt
• 1 Tablespoon coconut sugar
• 1 Tablespoon maple syrup
• 4 Tablespoons coconut oil melted and cooled slightly

Instructions

• Heat oven to 350 F.
• Pit cherries and place straight into the dish you're using to bake. No need to grease your dish unless you've had issues in the past (my ceramic dish was just fine). Add in arrowroot powder and toss to combine.
• In a separate bowl, combine the dry ingredients (almond flour, oats, nuts, salt, sugar) and mix until combined. Pour in the maple syrup and coconut oil, stirring to combine until mixture is crumbly. Pour on top of fruit and spread evenly.
• Bake for about 40 minutes or until fruit is bubbly and topping browns.
• Let cool for a few minutes, then dig in (maybe with ice cream if you're having it for dessert).

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