Butternut Squash Bread Soup (Panade de Butternut)

This dish could have fed an army. It was GIGANTIC.  I would describe it as French onion soup meets oozy casserole. Full-flavored, cheese-covered comfort food. The thinly sliced butternut squash and fresh herbs layered into the bread, caramelized onions, and cheese added a little bit of excitement as well as color and nutrition. 😉

This recipe was adapted from My Paris Kitchen by David Lebovitz. Lebovitz stated that this is one of those dishes that improves as it sits… thank goodness! We had lots of leftovers. 🙂 I added additional homemade stock to the leftovers, before reheating, just to make it a little bit soupier.

Yield: Serves 8 to 10

  • 3 T unsalted butter
  • 3 T olive oil
  • 4 large yellow onions, peeled and sliced
  • 8 cloves garlic, peeled (4 thinly sliced & 4 whole)
  • 2 T mixed fresh thyme and sage
  • 2-pound (900 g) loaf firm-textured sourdough bread, sliced
  • 1/2 cup white wine
  • 2 quarts (2 l) warm chicken or turkey stock, plus additional stock for serving, as desired
  • 2-pound butternut squash or other winter squash such as Kabocha, peeled, seeded and sliced into 1/8-inch slices
  • coarse salt and freshly ground black pepper
  • 2 cups grated Comte, Gruyere, Jarlsberg, or Fontina cheese
  • 1/2 cup (1 1/2 oz /45 g) freshly grated Parmesan cheese (I used Parmigiano-Reggiano)

  1. Melt the butter with the olive oil in a Dutch oven over medium heat. (I used an enameled cast iron Dutch oven.)
  2. Add the onions, 4 cloves of sliced garlic, and 1 teaspoon of the herbs. Cook for about 35 minutes, stirring occasionally, until the onions are completely wilted and beginning to brown on the bottom and edges.
  3. While the onions are cooking, preheat the oven to 375 degrees F (190 degrees C).
  4. Put the slices of bread on baking sheets in a single layer and toast in the oven, turning the slices over midway, until both sides are dry, 10 to 12 minutes. Remove from the oven.
  5. When cool enough to handle, rub both sides of the bread with the whole garlic cloves.
  6. Slice the peeled and seeded squash into 1/8-inch slices. (I used a mandoline.)
  7. When the onions are done, pour in the wine, scraping the bottom of the pan to loosen up any of the flavorful brown bits. Cook for a minute or two, until the wine is absorbed.
  8. Add 2 cups of the stock to the onions and cook until the stock is mostly absorbed 10 to 15 minutes, and then add the rest of the stock and heat until the stock is hot. Remove from heat.
  9. To assemble the Panade, cover the bottom of a 3 to 4 quart (3-4 l), 3+inch (8 cm) deep, baking dish with a layer of bread, breaking any pieces so they fit in a single layer, but keeping them as large as possible.
  10. Ladle about half of the onions and some of the stock over the bread, and then cover with half of the squash slices. Season lightly with salt, pepper, and half of the remaining herbs.
  11. Sprinkle with 1/2 cup (40 g) of the Comte.
  12. Add a second layer of bread and ladle the rest of the onions and more stock over the bread. Cover with remaining squash slices. Season the squash with salt, pepper, and the remaining herbs.
  13. Sprinkle another 1/2 cup (40 g) of Comte over the squash layer.
  14. Cover the squash with a final layer of bread and then ladle the rest of the stock over the bread.
  15. Press down on the ingredients to encourage them to meld together.
  16. Top with remaining 1 cup (90 g) Comte, and the Parmesan.
  17. Cover the baking dish with aluminum foil and tighten it around the edges. Don’t press it down on the surface or some cheese may stick to the foil during baking.
  18. Set the baking dish on a parchment paper or foil-lined rimmed baking sheet to catch any spills.
  19. Bake for 45 minutes, uncover the Panade, and bake for another 30 minutes, or until it is very well browned and crisp on top.
  20. Let cool for about 15 minutes before serving. Spoon portions into shallow soup bowls, making sure each serving is topped with crusty topping.

I’m bringing my dinner-party ready comfort food to share at Angie’s Fiesta Friday #164 this week, hosted by Jhuls @The Not So Creative Cook. Enjoy!

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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Squash & Pork Stir-Fry

I’m sure you’ve rushed around the grocery store thinking you’ve purchased the necessary ingredients to throw together a “quick” weeknight meal. Right? I thought that was the case for me… When  I started to prepare this dish, I realized that I had ground pork instead of pork sausage and butternut instead of kabocha squash. I’m blaming holiday stress and distraction. (Well, truth be told, the squash was a conscious substitution- no fabulous kabocha to be found.) :/

This recipe was adapted from Bon Appetit, contributed by Chris Morocco. I doubled the recipe, used ground pork instead of pork sausage (oops!), seasoned accordingly, butternut instead of kabocha squash, and cashews instead of peanuts. I also omitted the sugar. I roasted the squash instead of steaming and sautéing it. We let the dish stand alone, but it would also be wonderful accompanied by rice. Delicious!

Yield: 4 Servings

  • 1 medium butternut or kabocha squash, cut into 1-inch pieces, approximately 4 cups
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound (80 percent lean) ground pork
  • 1 tsp coarse salt, plus more for squash
  • 1/2 tsp freshly ground black pepper, plus more for squash
  • dash or two of red pepper flakes, to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp paprika
  • 6 garlic cloves, sliced
  • 1 large shallot, chopped
  • 2 serrano chiles, seeded and sliced
  • 1 T finely grated peeled ginger root
  • 1/4 cup fresh lime juice (from 1 large lime)
  • 4 tsp fish sauce
  • 4 scallions, thinly sliced
  • salted, roasted peanuts or cashews and chopped cilantro, for serving, as desired
  1. Pre-heat oven to 425 degrees, preferably on convection roast.
  2. Toss squash with 1 T olive oil and season liberally with salt and pepper. Place squash on a parchment paper-lined rimmed baking sheet and roast in the oven until tender, about 25 minutes. Let cool slightly.
  3. Meanwhile, heat remaining 1 tablespoon of oil in a large skillet. Add pork, 1 teaspoon salt, 1/2 teaspoon ground pepper, red pepper flakes, oregano, thyme, and paprika; cook, breaking into large pieces and stirring occasionally, until browned and cooked through, about 5 minutes.
  4. Add garlic, shallot, chiles, and ginger and cook, stirring often, just until softened, about 2 minutes.
  5. Add roasted squash, lime juice, fish sauce, and scallions; toss to combine.
  6. Serve stir-fry topped with nuts and cilantro, as desired.

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Braised Butternut Squash & Bacon Tacos with Arugula

I know that “Taco Tuesday” is a popular dinner plan… It is just a plan that doesn’t work with my kids’ after school schedule. 😦 We are trying to have “Soup Tuesday” because everyone has to eat at different times! So, the exciting new plan is to have “Taco Wednesday” – with enough time for my to execute my “Taco Tuesday” recipe from Rick Bayless. 😉 Great!

These are wonderful winter tacos featuring one of my favorite combinations- butternut squash and bacon. The tomatillo-chipotle sauce was an added bonus. (as was the arugula!) This recipe was adapted from RickBayless.com. I modified the plating, doubled the recipe, and increased the garlic. Yummy!

I’m sharing my “Taco Wednesday” dish at Fiesta Friday #105 this week! 😉 Hosted by Lily @ Little Sweet Baker and Julianna @ Foodie on Board. Enjoy!

Yield: Serves 6

  • 8 garlic cloves, unpeeled
  • 6 to 8 medium (about 1 pound) tomatillos, husked, rinsed and cut in half across the equator
  • 2 canned chipotle chiles en adobo, stemmed
  • 1 small (2-pound) butternut squash, peeled, seeded and cut into 1-inch chunks (about 6 cups of chunks)
  • 4 oz (5 thick strips) bacon, cut crosswise into 1/2-inch pieces
  • 1/2 tsp coarse salt, more to taste
  • 1/2 cup fresh goat cheese, crumbled
  • Generous handful fresh watercress or wild arugula
  • 12 to 16 corn tortillas
  1. Set a large (12-inch) skillet (nonstick or lined with foil) over medium-high heat and lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned and soft, 5 to 6 minutes, flip everything over and brown the other side. (The garlic should be soft.) Cool, then peel the garlic.
  2. In a blender, combine the peeled garlic, tomatillos, stemmed chipotles and 2 cups water. Blend to a coarse puree. (I used a Vitamix.)
  3. Scoop the butternut pieces into a microwave-safe bowl, cover with plastic wrap, poke a few holes in the top and microwave on high for 4 to 5 minutes. (I used a silicone steaming lid instead of plastic wrap.)
  4. Meanwhile, in a large (12-inch) skillet set over medium, cook the bacon, stirring occasionally, until crispy, 5 to 7 minutes.
  5. Add the butternut and tomatillo sauce to the pan, raise the heat to medium-high and bring the sauce to a brisk simmer.
  6. Cook until the butternut is fork-tender and the sauce has reduced by about half its volume, about 20 minutes.
  7. Taste and season with salt (it will need only about 1/2 teaspoon because of the bacon’s saltiness).
  8. Using a tortilla warmer, or a plate covered with plastic wrap, cover the tortillas with a damp paper towel. Warm the corn tortillas in a microwave for 1 minute.
  9. Top each tortilla with a generous sprinkling of arugula or watercress. Scoop the hot topping over the top and finish with a  sprinkling of the goat cheese.

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Red Lentil & Butternut Squash Soup (Shorabit Jarjir)

I absolutely LOVE red lentil soup. I have tried many versions and enjoy each one just as much as the last. This version seemed perfect for autumn with the incorporation of butternut squash. The squash added a subtle sweetness and beautiful color.

I made this wonderful velvety soup in advance to serve for lunch on Thanksgiving Day. (I am sure it freezes well!) This recipe was adapted from Saveur. I doubled the original recipe and decreased the amount of olive oil and red pepper flakes. We ate it with green salad and naan. Perfect.

Yield: Serves 12

  • 1/4 to 1/2 cup olive oil
  • 8 cloves garlic, finely chopped
  • 6 medium carrots, finely chopped
  • 4 stalks celery, finely chopped
  • 2 medium yellow onions, finely chopped
  • 2 tsp ground cumin
  • 1/2 tsp crushed red chile flakes
  • 1 small butternut squash (about 2 lbs) peeled, seeded, cubed, and then finely chopped
  • coarse salt and freshly ground black pepper, to taste
  • 12 cups organic chicken stock
  • 2 cups red lentils
  • finely chopped parsley, for garnish
  • paprika, for garnish
  • flatbread (naan) and lemon wedges, for serving
  1. Finely chop the garlic, carrots, celery, and onion in a food processor.
  2. Heat oil in a dutch oven over medium heat. Add garlic, carrots, celery, and onion; cook, stirring occasionally, until slightly caramelized, 12 to 14 minutes.
  3. While the base is cooking, finely chop the cubed butternut squash in a food processor.
  4. Stir the cumin, chile flakes, squash, salt, and pepper into the carrot-celery-onion mixture; cook until squash is soft, about 15 minutes.
  5. Add stock and lentils; bring to a boil. Reduce heat to medium-low; cook, slightly covered, until lentils are very tender, about 20 minutes.
  6. Let soup cool slightly, then, working in batches, purée soup until smooth. (I used an immersion blender.)
  7. Ladle soup into bowls and garnish with parsley and paprika; serve with flatbread and lemon wedges on the side.

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Vegetarian Chili with Winter Vegetables

Without knowing that I was repeating myself, I found myself saving this recipe in multiple places… a clipping from the paper, on my phone, on the computer… It was so (repeatedly) appealing to me! 🙂 I moved it to the top of my list.

This healthy chili has wonderful texture from dried pinto beans and contrasting sweet and creamy butternut squash. The use of dried beans requires extra planning but is completely worth the textural benefit in the final dish. It was mildly spicy (perfect for all palates in my house!) and tasty. This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. We ate it garnished with a blend of grated Monterey Jack and sharp cheddar cheeses… mmmm…. with green salad and Brown Butter Skillet Cornbread on the side. Great!

For the Simmered Pintos:

Yield: Serves 6

  • 1 pound (about 2 1/4 cups) pinto beans, washed and picked over for stones, soaked for at least 4 hours or overnight in 2 quarts water
  • 1 medium onion, cut in half
  • 2 to 4 large garlic cloves (to taste), minced
  • 1 bay leaf
  • coarse salt, to taste (at least 1 teaspoon per quart of water used)
  1. Place pre-soaked beans and (2 quarts) of soaking water in a large, heavy pot. Add halved onion and bring to a gentle boil.
  2. Skim off any foam that rises, then add garlic and bay leaf, reduce heat, cover and simmer 30 minutes.
  3. Add salt and continue to simmer another 1 1/2 hours, until beans are quite soft and broth is thick and fragrant. Taste and adjust salt. Using tongs or a slotted spoon, remove and discard onion and bay leaf.
  4. For the best flavor refrigerate overnight.

Advance preparation: The cooked beans will keep for 3 to 4 days in the refrigerator and freeze well.

For the Chili:

Yield: Serves 6 to 8

  • 1 recipe simmered pintos (recipe above)
  • 1 onion, finely chopped
  • 1 large or 2 medium carrots, cut in small dice
  • 1 red pepper, diced
  • 2 large garlic cloves, minced
  • 3 tablespoons mild ground chili (or to taste: use hot, or use more) (I used standard chili powder)
  • 1 tablespoon lightly toasted cumin seeds, ground
  • 1 28-ounce can chopped tomatoes
  • 1 teaspoon dried oregano, preferably Mexican oregano
  • 2 tablespoons tomato paste dissolved in 1 cup water
  • 2 cups diced winter squash (about 3/4 pound) (I used butternut)
  • coarse salt, to taste
  • ½ cup chopped cilantro
  • grated cheddar or Monterey Jack, or crumbled queso fresco for garnish, optional (I used a blend of cheddar & Monterey Jack)
  1. Heat the beans (simmered pintos) on top of the stove in a large soup pot or Dutch oven.
  2. Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes.
  3. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan.
  4. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes.
  5. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
  6. Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer.
  7. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
  8. Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheeses.

Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.

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Butternut Squash and Cornbread Stuffing Muffins

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This stuffing is so fabulous it’s not just for Thanksgiving. The muffin presentation is fun and unique but it also cooks quickly and stays moist. So cute too! 🙂 This recipe was adapted from Food and Wine, contributed by Michael Symon.

I love trying new recipes for our Thanksgiving feast, but, even though I have served this stuffing in the past I had to made it again this year. It’s delicious! I used Trader Joe’s cornbread mix but homemade or another not-too-sweet store-bought cornbread would work well too. I roasted the squash and made the cornbread a day in advance. I think it was our favorite side dish this year- Great!

Yield: 18 muffins

  • One 3-pound butternut squash, halved lengthwise and seeded
  • Vegetable oil, for rubbing
  • coarse kosher salt and freshly ground black pepper
  • 1 1/2 pounds prepared cornbread, cut into 1-inch cubes (I used Trader Joe’s cornbread mix- the perfect amount)
  • 3/4 pound thick-cut bacon, cut into 1-inch pieces
  • 1 large red onion, cut into 1/4-inch dice
  • 2 celery ribs, cut into 1/4-inch dice
  • 6 garlic cloves, minced
  • 1/4 cup plus 2 T chopped sage
  • 3 teaspoons sugar
  • 3 large eggs
  • 3/4 cup chicken stock or low-sodium broth
  1. Bake the cornbread. Cool and cut into 1-inch cubes.
  2. Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.
  3. Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.
  4. Generously butter a 12-cup muffin tin, and 6 cups in an additional tin. (I used cooking spray.)
  5. In a medium skillet, cook the bacon over moderate heat until crisp. Using a slotted spoon, transfer the bacon to a paper towel–lined plate.
  6. Heat 1/4 cup of the bacon fat in the skillet. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the bacon.
  7. Peel the roasted squash. Transfer 4 1/2 cups of the squash to a food processor, add the sugar and puree until smooth.
  8. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.
  9. In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes.
  10. Stir lightly, add the onion-bacon mixture and 1 teaspoon of salt and stir again.
  11. Mound the stuffing in the prepared muffin cups.
  12. Bake the muffins in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

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