Strawberry Cheesecake Banana Bread

 

Oh, you read that right... Strawberry.  Cheesecake.  Banana.  Bread. 

Born from the need to use up very ripe fruit before it went to waste!  Truthfully, I was hoping the cheesecake would swirl into the bread more, but I think the cheesecake layer is just too runny for swirling into such a thick batter!  No matter!  It was just a delicious layer of strawberry cheesecake atop my banana bread!  I'm wondering if muffins would be a better form of this recipe?  To be tried next time!  In the meantime, I made it this way, I know it works, and I know it was bomb!

This band keeps popping into my punk stations on Pandora and when they come on, I'm always like, "Oh yeah, I like this song, who was this again?"  So I think it's time I buy an album or two!  The Loved Ones - Pretty Good Year.  -jen

STRAWBERRY CHEESECAKE BANANA BREAD
Prep Time: 15-20 minutes
Cook Time: 75-85 minutes
Resting Time: 30 minutes
Difficulty: Easy
Makes: 2 loaves

Strawberry Cheesecake Batter 

• 1 cup sliced strawberries
• 2 tablespoons granulated sugar (use 3tbsp if you like it on the sweeter side)
• 16-ounces cream cheese, room temp (2 bricks)
• 3 eggs
• 1 tablespoon vanilla

Banana Bread Batter

• 3 cups flour
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups of ripe, mashed bananas (about 5 medium-sized)
• 2 eggs, slightly whisked
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1/2 cup coconut oil (or vegetable oil)

Preheat oven to 350 F.  Grease two loaf pans (9" or 10") with nonstick cooking spray or butter and set aside.

Place sliced strawberries in a bowl and sprinkle with 2 tablespoons of sugar, set aside.  In a large bowl combine flour, baking powder, baking soda and salt; make a well in the center.  In a medium bowl combine mashed bananas, 2 eggs, 3/4 cup granulated sugar, brown sugar and coconut oil, mix well.   Pour the wet ingredients into the well you made in the dry ingredients and mix by hand, just until all of the flour is incorporated.

Using a stand mixer or electric mixer, whip softened cream cheese.  While the mixer is running add the 3 eggs and vanilla and mix until completely blended.  Then add the strawberries and all of their syrup and mix until just combined and most of the strawberries have broken up.  (It will look like Strawberry Quik!)

The left pan is swirled, right is about to be swirled.

Set aside 1 cup of the banana bread batter and pour the remaining mix into the loaf pans, half into each.  Smooth it out until even.  (If you have extra strawberries, I think I'd add a bunch to the top of the banana batter before this next step!)  Then pour the strawberry cheesecake mix on top of that.  Take the set aside cup of batter and spoon 1/2 down the center of each loaf.  Take a butter knife and just zig zag across the whole loaf pan once, from top to bottom.  (It doesn't swirl well, but I think it gives the cheesecake batter something to "hold on to".)  Bake for 75 minutes and use a butter knife to check for doneness - stick the butter knife straight down the center of one of the loaves (the largest one if yours are uneven), then pull it out.  If it comes out clean, your loaves are done.  If you're using 9" loaf pans, you may need 10 more minutes or so - just keep checking with a clean butter knife.

Allow to cool at least 30 minutes in the loaf pans - the cheesecake portion will need to "set".  Then remove from pans, slice and serve!  (Since this has a top layer of cheesecake, I store leftovers in the refrigerator.)

Banana Liqueur Cheesecake Bars

We had some bananas that were perfectly ripe and I had 2 bricks of cream cheese in the fridge for no particular reason, so I decided to do a cross between my Banana Cream Pie Bars, my Cranberry Cheese Squares and my Peppermint Mocha Kahlua Chocolate Chip Cheesecake (man, that was a long, dumb title, but a delicious cheesecake!)  These came out bomb... as I knew they would, because all three of those recipes are bomb!

It also helps that we live a block from a corner store... so it's quite easy to run down there and get some of those mini bottles of liqueur! 

This song was on in the car the other day.  I always feel like I need to smoke a pack of cloves before I attempt to sing it... heheh.  Alkaline Trio - Sleepyhead.  -jen
 

BANANA LIQUEUR CHEESECAKE BARS
Prep Time:  20 minutes
Cook Time:  45 minutes to cook, 1 hour to cool
Difficulty:  Medium
Makes: 18-24 squares

Crust:

• 3/4 cup old fashioned oats
• 2/3 cup flour
• 1/3 cup brown sugar
• 1/4 cup chopped pecans
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 6 tablespoons of butter, softened

Filling:

• 2 large bananas, sliced into 1/4"-thick rounds
• 1 pound (two 8oz bricks) cream cheese, softened
• 3/4 cup sugar
• 3 eggs, room temp
• 1 tablespoon vanilla
• 1/2 cup banana liqueur (or 2 of the small 50ml "airplane" bottles) 

Preheat oven to 375 degrees F.  Coat a 9"x13" baking dish with non-stick cooking spray.

In a food processor, combine all of the crust ingredients and pulse several times until all flour is incorporated and mix is lumpy.  Spread evenly into prepared baking dish and then press it firmly into the pan and about 1" to 1.5" up the sides with your hand.  Bake at 375 degrees F for 15 minutes.  Remove and set aside.  (This is called "blind baking".)  Leave oven on!

While crust is baking, place softened cream cheese in a mixing bowl and beat until creamy using a stand mixer or hand mixer.  Add sugar and beat until combined.  Add eggs 1 at a time until combined.  Then add vanilla and banana liqueur, mix until smooth and creamy.

Layer sliced bananas over crust that's been blind baked, then pour batter evenly over the top.  Bake at 375 for 45 minutes until top is lightly browned and center is springy to the touch.  Let cool for 1 hour, then store in the refrigerator.

Option:  If you knew they were all going to be eaten right away, you could always make some homemade whipped cream (or Cool Whip, but I say go with the former!) and spread it over the entire top of the cooled dish.  I knew we'd have a bunch leftover to store in the fridge and I didn't want the whipped cream to melt over them all, so I just did it per serving.
 

Cranberry Cheese Squares

I've had a huge bag of cranberries in my freezer since Christmas (and it's April), so I decided it was about time I used them in something.  I'd considered doing cranberry cheesecake, but decided to cross cheesecake with bars instead.  (I like bars!)  They came out so good, that I made another batch with the remaining cranberries to send with Justin to work so he could share (and double-checking my recipe writing!)

The topping and crust is a little salty, the cream cheese filling is lemony and the cranberry sauce is tart with a cinnamon and vanilla warmth.  All three layers just seem to compliment each other so nicely, I was way pleased with this recipe!  It's a little time consuming but I've made them twice now and they're really not that hard - you just have to dedicate some time to them.

Justin was feeling like something early from The Offspring.  "Jennifer Lost The War" from their 1989 self titled album.  This was actually the first time I've heard this song, I think.  -jen

CRANBERRY CHEESE SQUARES
Prep Time:  45 minutes
Cook Time:  40 minutes
Cooling Time:  minimum 2 hours
Difficulty:  Medium
Makes:  20 bars

Cranberry Sauce:

• 3/4 cup water
• 1 cup brown sugar, packed
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3 cups fresh or frozen cranberries
• 2 tablespoons corn starch

 Crust:

• 2 cups flour
• 1.5 cups rolled oats (also known as old fashioned oats)
• 1 cup pecans, chopped
• 1/2 cup brown sugar, packed
• 1 teaspoon salt
• 1/2 cup butter, melted
• 1/2 cup coconut oil, melted

 Cheese Filling:

• 8oz cream cheese, softened
• 3/4 cup sweetened condensed milk
• 1 egg
• 2 tablespoons lemon juice (about 1 lemon)
• zest of 1 lemon

Preheat oven to 350 degrees F.  

Make the cranberry sauce first by bringing water, brown sugar, vanilla, cinnamon and salt to a boil in a large sauce pan.  Add cranberries and bring back to a boil, then lower to a steady simmer for about 10 minutes, stirring intermittently - cranberries will pop and begin to break down.  (Careful not to let it boil over!)  Remove from heat and refrigerate to cool while you continue with the other steps.  

Grease a 13"x 9" baking dish with nonstick cooking spray, butter or coconut oil.  Set aside.

For the crust, combine the flour, oats, pecans, brown sugar and salt in a mixing bowl.  Stir in melted butter and coconut oil until combined and all flour is absorbed.  Mixture should be slightly clumpy but break up easily.  Set aside 1.5 cups for topping but spread the remaining mixture into your prepared baking dish, pressing it evenly into the bottom of the pan.  Bake at 350 F for 15 minutes.  Set aside.

While crust is baking and sauce is cooling, make the cheese filling.  Using a hand mixer or the whipping attachment on your stand mixer, whip the softened cream cheese on high for 2-3 minutes until very smooth.  Add remaining ingredients and mix thoroughly on high until smooth (remember to scrape the bottom).

Spread the cream cheese mixture evenly over your baked crust.  Stir in corn starch to cooled cranberry sauce, then gently dollop  over the top of the filling and gently spread it evenly with the back of a spoon, trying not to mix it into the cheese filling.  Sprinkle the remaining flour and oat mixture evenly over the top.  Bake at 350 F for 40 minutes.  Let cool completely before serving.  I like to refrigerate them overnight.

Cheesy Cauliflower and Broccoli Casserole

I have another similar recipe on the blog, the Cheesy Cauliflower Bake.  In that one I steamed the cauliflower in large chunks on the stove.  Lately, I've been enjoying "riced" cauliflower with the food processor, then cooked in the microwave, so that's what I did this time.  And broccoli, of course.  Just a few little differences.  We both really liked this recipe though.  Had it tonight with pork medallions and I did up a pan gravy with the drippings.  Delicious!

Have had Hot Water Music's "Wayfarer" in my head.  -jen

CHEESY CAULIFLOWER AND BROCCOLI CASSEROLE
Special Equipment:  Food Processor
Prep Time:  25 minutes
Cook Time:  25-30 minutes
Difficulty:  Easy
Makes:  6-8 servings

• 1 large head of cauliflower, roughly chopped
• 1/2 crown of broccoli (2-3 cups, roughly chopped)
• 3 tablespoons butter
• 8oz cream cheese, softened
• 3 tbsp Greek yogurt or sour cream (optional)
• 2 cups cheddar or cojack, shredded
• 3 tablespoons green onions, diced (about 3 medium)
• 2 dashes Worcestershire sauce
• 2 dashes Sriracha sauce (or other hot sauce)
• salt and pepper to taste (I used my KFCseasoning, a little Mrs. Dash and some white pepper)
• 1 egg, lightly whisked
• 1/4 cup Parmesan cheese, grated

Preheat oven to 400 degrees, F.  Prepare a 2-quart 8"x8" baking dish with non-stick cooking spray.  Set aside.

Add cauliflower and broccoli to food processor.  Pulse until vegetables are about the size of rice.  Place in a microwave safe glass bowl and cover tightly with plastic wrap.  Microwave on high for 10 minutes (bowl will be hot!!)  Let sit for 5 minutes with plastic wrap on.

Return cooked vegetables to the food processor and add butter, cream cheese, and yogurt/sour cream.  Process on high until smooth and creamy.  Return to glass bowl and stir in shredded cheese, green onions, Worcestershire, and Sriracha.  Now is the time to add your salt and pepper while you can still taste it and adjust.  Then stir in the egg.

Transfer to the prepared baking dish, making sure mixture is level.  Sprinkle Parmesan over the top and bake at 400 degrees F for 25-30 minutes.  Top should be golden brown.  Serve immediately.

Cheesy Cauliflower and Broccoli Casserole with pork medallions and gravy

Swiss-Almond Cheese Spread with Caramelized Onions

Clearly, I've been on a cheese spread kick.  Not only did I do the Cheddar Cheese Spread recipe, and Justin did Ina Garten's smoked salmon spread, but I also made a cream cheese, green olive and pecan spread that I remembered my mom stuffing celery sticks with for holidays when I was a kid.  After talking to my grandmother the other day,  come to find out, my great-great grandmother used to make the pecan-olive spread stuffed in celery.  100 year old family recipe!  Pretty cool to me!  One of my older brothers and I both had the urge to make it this year (without having talked about it) - must be feeling reminiscent.  I hope at least one of my nieces or nephews end up liking it too to carry on the tradition.

Anyway, this all actually started with me having the desire to do a Swiss-almond cheese spread.  I just hadn't gotten to it yet.  I was trying to think of something to do to it so it wasn't just Swiss-almond spread and I thought caramelized onions would be great with it... and they were.  I think this might be our favourite dip/spread yet.  The Swiss cheese is so mellow and mild... but the almonds give it a good crunch and the onions with it almost remind me of French-onion soup.  Really delicious!

I blame the holidays for my cream cheese extravaganza.  And I've definitely been in a holiday mood - I am guilty of being one of those dreaded people who loves Christmas music.  Justin suggested a song from Bad Religion's Christmas Songs, but I couldn't decide on one.  And Christmas only comes one a year, so I thought I'd share a link to the whole album.  -jen

SWISS-ALMOND CHEESE SPREAD WITH CARAMELIZED ONIONS
Time:  25-30 minutes
Difficulty:  Easy
Makes:  about 2 cups

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, 1/4" slices (on the thin side)
• 8oz cream cheese, softened
• 8oz finely shredded Swiss cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon paprika 
• salt and fresh ground pepper
• 1/2-3/4 cup finely chopped almonds

In a large skillet over a low heat, melt butter and add olive oil.  Add sliced onions and let cook for about 20 minutes, stirring occasionally.  Onions will be soft, dark and sweet.  Set aside to cool.

Meanwhile, in a food processor (or with a fork), combine cream cheese, shredded Swiss, mayonnaise, paprika, a pinch of salt and a few cranks of fresh ground pepper; blend until creamy and smooth.  Add caramelized onions and pulse (or fork) until combined.  Fold in chopped almonds by hand.  Taste and add more salt and pepper if desired.

Serve chilled or slightly softened to room temp.

Cheddar Cheese Spread

I haven't had as much time this year to make anything amazing or grand for the holidays like I'd hoped.  But I made this for no reason at all this morning (okay, I made it because I've been in a cream cheese mood) and I thought, "This would be so fantastic for any holiday party and so easy!"  So in a way, this recipe is perfect for the holidays which makes it both amazing and grand!

I'm a huge fan of crackers and cheese spread.  Grew up with the store-bought kind, you know the ones... port wine, cheddar & bacon, Swiss almond.  I actually don't see a lot of them in the stores anymore.  Maybe it's a passé appetizer... or maybe we just live behind the Redwood Curtain and don't get a lot of selection at our stores.  I try not to eat a lot of crackers anymore, but we have some crackers left over from a company Christmas party (where Justin made his own take on Ina Garten's Smoked Salmon dip, which was excellent, made with some fresh-caught, home-smoked salmon a friend gave us!) and we also have a ton of cheese in our house because my dad always sends a box of cheese and sausage from Wisconsin for Christmas - we look forward to it every year!  So I was itching for a cheese spread and decided to make one.  I don't think I will ever buy another store-bought cheese spread again!  This was just so easy to make and the different ideas for what I could put in them seems endless!  Beer, wine, garlic, onion, horseradish, bacon, herbs, roasted peppers.... you could put anything you liked into it!  Whatever cheese you want to use (I'd really like to make a Swiss-almond one!)  Like I said, I just used what I had at home and it came out fantastic!

I just heard this song for the first time the other day and I think it might be one of my new favourite Christmas songs.  I've always loved Cyndi Lauper.  Here she is with The Hives doing A Christmas Duel.  -jen

CHEDDAR CHEESE SPREAD
Time:  10 minutes
Difficulty:  So ridiculously easy
Makes:  about 2 cups

• 8oz cream cheese, softened
• 8oz medium or sharp cheddar cheese, finely shredded
• 1/4 cup mayonnaise (optional, but helps it spread better)
• 2 teaspoons dried chives (optional)
• 1/2 teaspoon white pepper (or to taste)
• 1 teaspoon Sriracha sauce (or to taste)

In a food processor (or with a fork), combine all ingredients and mix until well blended.  Serve immediately or chill for later.  Really, you can choose whatever cheese you want and put whatever seasonings you like in it, that's just what I chose.  Be creative!

Peanut Butter & Pecan Cheesecake Bars

This is the only new recipe I made for Thanksgiving this year.  It was a weird, rare holiday for us... we stayed home and just had dinner for two.  Usually we spend it with family, or we host it at our house for friends.   But we were invited to dessert and partyin' at a friend's house afterwards, so we told her we'd bring dessert.  I was inclined to make something pumpkin-based, but she said her roommate was making a pumpkin dessert.  So in a panic, I looked through my pantry and decided to go with peanut butter, pecans and cream cheese because that's what I had.  Admittedly, I got a little inspiration from a well-known indulgent southern cook... but I changed up her boring recipe, and it came out awesome.  (Plus, her cooking times were jacked up and anyone who would have used her recipe would have been eating her "cookies" with a spoon.)  Mine is like a peanut butter cup crossed with cheesecake.  WAY easy, too!

I'm not sure why, but I decided to go with some Gimmes for this recipe.  Peanut butter is always "fun" for me, and so are the Gimmes.  It was so hard to choose which song I wanted to use!  But what says peanut butter more than sailing?  Duh.  Me First and the Gimme Gimmes playing their live cover of "Sloop John B".  -jen

 

PEANUT BUTTER & PECAN CHEESECAKE BARS
Prep Time:  20-25 minutes
Cook Time: 40-45 minutes
Difficulty: Easy
Serves: 12-15 

Crust:

• 1 cup flour
• 1/4 cup packed brown sugar
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• 1/2 cup butter, melted (1 stick)

 Filling:

• 2 packages (8oz each) cream cheese, softened
• 1/2 cup peanut butter (chunky or creamy) 
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup chopped pecans
• 1/2 cup dark chocolate chips (optional)

Preheat oven to 350 degrees F.

Prepare a 9x13 baking dish with non-stick cooking spray.  In a medium bowl, combine all of the crust ingredients.  Press dough into the pan, making sure it covers the entire bottom evenly and goes up the sides just a little.  Bake for 15 minutes until lightly browned and set aside.

In a mixing bowl, combine cream cheese, peanut butter, sugar and vanilla, beating until smooth with an electric mixer.  Incorporate eggs one at a time.  Fold in by hand 1 cup pecans and chocolate chips and spoon over partially baked crust, smoothing it out until it's even.  Bake for 40-45 minutes until edges begin to brown and the center doesn't look wet and jiggly.  Let cool completely before cutting and serving.

Ha!  I tried to make it fancy... but it looks pretty globby.  I'm still working on the pictures, man!  I only have a point-and-click camera and some shitty kitchen lighting!

Poppers Part I: Creamy Chorizo Poppers & Pepperoni with Mozzarella Poppers

A couple of days ago, I was messaging online with my older brother Chris, and he was telling me how he was going to make homemade jalapeño poppers on the grill whilst camping.  We started throwing a ton of ideas back and forth and it just made me crave poppers!  Since we're trying to eat a little more low-carb (but still make some good grub), we thought these would be great to incorporate into the weekly menu.  I took the list that my brother and I had come up with, wrote them all down, then Justin and I added some more ideas.  So we're on a popper kick and thought they'd be fun to share as we made them.

They were way good.  Surprisingly cheap, fast, and easy... three very awesome things to find all at once in a good food!  I highly recommend using gloves while you hollow out the jalapeños.  Sometimes I like to think I'm tough and don't need gloves, and then I take my contacts out with my oil-coated fingers.  When I go to put them back on my eyeballs the next morning, I end up looking like a stoned Popeye as my sockets burst into flames and have muscle seizures.  So gloves are good, that's all I'm sayin'.

Listening to a little Youth Brigade performing "Violence"  Warning - stage diving runs rampant.  -jen

CREAMY CHORIZO POPPERS
Time: 15 minutes prep, 15-20 minutes cook time
Difficulty: Super Mega Kinka Easy (but dangerous without gloves, ooooh danger!)
Makes:  30 poppers 

• 4 ounces cream cheese, softened
• 1 cup shredded Monterrey Jack or sharp Cheddar (I used a smokehouse onion cheddar!)
• 5 ounces chorizo (Mexican sausage) 
• 15 large jalapeños
• 1 tablespoon butter, melted
• 1/2 cup panko bread crumbs

Preheat oven to 350 degrees F.  Prepare a baking sheet with non-stick cooking spray or olive oil.

In a medium bowl, combine softened cream cheese and shredded cheese.

In a small skillet, over medium-high heat, cook chorizo for about 5 minutes, or until done.  Using a slotted spoon so that the grease drains from it, transfer chorizo into cream cheese mix and combine.

Slice jalapeños in half length-wise to make "boats" and remove membrane and seeds.  Fill with  creamy chorizo mixture just until it reaches the edges.  Do not mound.  Place onto greased baking sheet.


In a small dish, toss the panko in the melted butter until evenly coated.  Sprinkle a generous layer over the tops of the peppers.  Bake at 350 degrees for 15-20 minutes, until panko is golden brown on top.

PEPPERONI WITH MOZZARELLA POPPERS
Time:  12 minutes prep, 15-20 minutes cook time
Difficulty:  Still Super Mega Kinka Easy
Makes:  30 poppers

• 1 tablespoon Italian seasoning
• 2 cups shredded mozzarella cheese
• 15 large jalapeños
• 1/4 cup finely diced pepperoni

Preheat oven to 350 degrees F.  Prepare a baking sheet with non-stick cooking spray or olive oil.

Toss Italian seasoning with shredded mozzarella.  Slice jalapeños in half length-wise to make "boats" and remove membrane and seeds.  Sprinkle half of the pepperoni into the jalapeño halves.  Grab about 2 tablespoons of the cheese and form into a quenelle (like a long football-shape) with your palm and the quenelles should sit right in the jalapeño boat on top of the pepperoni.  Sprinkle the remaining pepperoni across the tops.  Place on greased baking sheet.

Bake at 350 degrees for 15-20 minutes, until the cheese is melted and peppers are cooked.

Pickle Wheels

In my family, there are two "appetizers" (and I use that term loosely) that we must have at every major holiday.  One is a salsa-tortilla roll-up thing that I may or may not post later... and the other high-class hors d'oeuvres are Pickle Wheels.  They're something that came into our family about twenty-five years ago, when my Aunt Yvonne showed up to a family holiday dinner with these scrumptious little morsels instead of deviled eggs or green bean casserole!  Pickle wheels - dill pickles smothered in cream cheese and then wrapped with the cheapest lunch meat you can find, Buddig's.  Everyone I've ever made these for has whole heartedly balked at the ludicrous idea... until they try them.  Once tried, it's very likely that it will become your favourite little snacky thingie EVER!  My mother would make gorgeous, delicious, decadent holiday dinners... lobster stuffed filet mignon, creamy holiday mashed potatoes with chives and cream and cheese, spinach-stuffed mushrooms... and she'd tell us that Pickle Wheels didn't go with her meal.  We'd whine and beg and plead until she allowed us to make them!  They are a must have at all our holidays... or, like tonight, just when my bro and I and our spouses get together for a game night.  -jen

I know this is ska and not punk, but what else could I use for this recipe except some Skankin' Pickle?!

PICKLE WHEELS

• one jar Claussen whole dill pickles
• 2 packs (8oz each) Philadelphia cream cheese, room temp
• 4 packs Buddig's beef lunch meat slices

First, you need to dry your pickles by patting with a paper towel.  Then slice a few of the pieces of Buddig's beef evenly in half and set aside.

Using a butter knife, place a dollop of cream cheese on the end of a pickle.

Pat the cream cheese with the flat side of the knife to spread it evenly over the end of the pickle.  I find it easier to just pat it to spread it out than to try spreading it like you would butter on toast.  You want to cover it about an 1/8" thick.  Enough that pickle isn't showing through, but not too thick!

   (Insert dirty comment here)

Then place one half of the beef slice on the end, pressing it gently into the cream cheese.  This will give you a little of a less-messy hand hold on the pickle.  Repeat with the opposite end of the pickle.

Then smear the cream cheese on the exposed middle of the pickle, wrapping a slice of beef around as you go. I usually end up using two slices of beef to go around the middle of the pickle, in addition to the two halves at the ends.

Store pickles, whole, in the fridge for an hour or more to allow the cream cheese to firm back up.  You can make these a day ahead of time.

Then slice up into wheels and serve!