Joy the Baker Cookbook Spotlight and Cook-Off: Week 4 Review

This week, our last week, the Joy the Baker bloggers are reviewing Joy's new cookbook available from Hyperion. You can access everyone's reviews by visiting girlichef's JTB Spotlight page.

My immediate response to Joy the Baker Cookbook: 100 Simple and Comforting Recipes:
Bright.
Happy.
Pink.

If you're familiar with Joy, you know her peppy, quirky ways. Her personality shines in this book with unexpected pairings like Bacon Black Pepper Waffles, Bacon Peanut Butter Cookies, and Oatmeal Ginger Scones. Phrases like, "Brown butter is one of the best things the world has to offer," "raise your hand if you like booze in your cake!" and "I believe in peanut butter" pop up throughout the book, giving a light-hearted, easy-going feel.

Each recipe has its own intro--where Joy's adorableness will make you smile, nod your head in agreement, and smile some more. Being the kind of person who reads cookbooks like novels, I appreciate when an author takes the time to dig into a recipe and tell me something about it. If it means that much to the author, it will likely mean something to me.

The book is divided into six chapters.

1. Joy the Baker Kitchen Tips
I like that the tips are at the front of the book--not tucked away in the back like an appendix that no one ever reads. Tips range from how to get that bundt cake out of the darn pan, how to make your own brown sugar, to why using cold butter matters.

2. Pancakes, Pancakes, Pancakes
But wait!  There's more! Scones, muffins, coffee cake, quiche. And many other breakfast items. Three of the six recipes I tried are found in this section. There are many more I plan to try.

3. I Need a Hug or a Brownie. Maybe Both.
When you turn the title page of this chapter, there are the most beautiful chocolate brownie cookies taunting you to stop right there. But if you're like me, you'll want both the brownie (cookies) and the hug.  Joy says this section is all about "super comfort, straight from the oven to your aching heart."

4. Oh, Happy Day!
Packed with fun celebratory food. Classics like Texas Sheet Cake make an appearance, as well as Joy originals like her dainty Mini chamomile Cakes w/ Honey Frosting and her wonderful Chocolate Buttercream Frosting.

5. I Think I Just Ate Chocolate for Dinner
If you've spent some time reading Joy's blog, you know she keeps it real. She knows sometimes chocolate for dinner is the way to go. And if that's the path you choose, she isn't going to judge. In fact, she has a chapter filled with ideas for you. Chocolate Chocolate Chocolate Chip Muffins. Chocolate Malt Bread Pudding. Chocolate Raspberry Fudge Pops. Just a few suggestions.

6. Have Dessert, Will Travel
Easy, but stunning desserts that travel well. I know the Chocolate Peanut Butter Whoopie Pies I tried are a crowd pleaser. Peach Cobbler Muffins are one of my "must makes" from this chapter.

The first four recipes I tried were:
Chocolate Fudge Brownies w/ Chocolate Buttercream Frosting
Whole Wheat Honey and Goat Cheese Biscuits
Cheddar Chive and Jalapeno Biscuits
Chocolate and Peanut Butter Whoopie Pies

To finish off the JTB Spotlight & Cookoff, I have two more to share.

If you know how much I love chocolate, it's probably a shocker to find out that Joy's Zucchini & Potato  Pancakes were my favorite. Yes.  I liked them even more than the Chocolate Buttercream Frosting.  They could very well be the best potato pancakes I've made.  Even The Husband liked them--really, really liked them.  I figured they'd be to girly for him.  I skipped topping with sour cream and used some goat cheese (leftover from the honey/goat cheese biscuits).  We ate them for supper one evening, along with some collard greens from my dad's garden.  But they'd be great at any meal.  With anything.

Mommom's Chocolate Bourbon-Spiked Banana Bread rounds the recipes I tried to an even six (I like even numbers).  This banana bread has a fluffy texture and is full of extras--chocolate and bourbon.  I thought the flavors were very much like Julia Child's Crepes w/ Nutella and Banana.  If you like classic, straight forward banana bread, this probably isn't your thing.  But if you like to get bananas with chocolate and bourbon...

Favorites were...
Savory: zucchini & Potato Pancakes

Sweet: Chocolate & Peanut Butter Whoopie Pies (although I have to give an award to Joy's Chocolate Buttercream Frosting as well)

Thank you to Heather @ girlichef for the chance to participate.  Thank you, also, to Hyperion books for sponsoring the event.

Linking with Carole's Chatter where there is a great round up of "Your Favorite Cookbooks."

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Zucchini & Potato Pancakes
from Joy the Baker Cookbook

4 tablespoons olive oil
1/4 cup finely diced yellow onion
1 garlic clove, minced
2 cups grated zucchini
2 cups peeled and grated potato
1 teaspoon salt
2 large eggs
1/3 cup all-purpose flour
1/2 teaspoon baking powder
Sour creme or creme fraiche, for serving
Paprika and ground cumin for dusting

Place a medium-sized sauté pan over medium heat. Heat 2 tablespoons of the oil and add onions. Cook onion until it is translucent, then add garlic. Cook for 1 more minute. Place onions and garlic in a small bowl.

Place zucchini and potato along with 1/2 teaspoon of the salt in a colander over a medium bowl. Let sit for 10 minutes, then press down with a clean towel, squeezing out excess of water.

In a medium bowl, whisk eggs. Whisk in the flour, baking powder, and remaining 1/2 teaspoon of salt. Add the cooked onions and garlic, zucchini, and potato, and stir together until well combined.

Place a rack in the upper third of the oven and preheat to 200 degrees F. The oven will keep the pancakes warm as they are being cooked in batches.

In the medium sauté pan used to cook the onions, heat to tablespoons olive oil over medium heat. When oil is heated, drop in the batter by rounded tablespoonfuls. Flatten gently with a fork. Cook about 2 minutes, or until golden brown around the edges. Flip and cook for another 2 minutes or until golden.  Place on a plate and keep warm in the oven until ready to serve.

Serve with sour cream or créme fraiche and a dusting of paprika and ground cumin. These pancakes are best served immediately, though they can be cooked up and kept in an airtight container in the refrigerator. Reheat in a lightly greased sauté pan the following day.

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Mommom’s Chocolate Bourbon-Spiked Banana Bread
from Joy the Baker Cookbook

Makes one 8x4-inch or 9x5-inch loaf
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 and 1/2 cups mashed ripe bananas (about 3)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chips

Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8x4 or 9x5-inch loaf pan. Set aside.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.

Spoon mixture into loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the loaf comes out clean.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.  Serve with milky coffee and enjoy.

Banana bread will keep for up to 5 days, well wrapped, at room temperature.  





*Disclaimer: I received a free advance copy of Joy the Baker Cookbook from Hyperion.  All thoughts written here come from my head and heart.

 *This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy the Baker Cookbook Spotlight and Cook-Off: Week 3

* See Ya In the Gumbo potluck HERE until Friday, March 2nd
* Eggland's Best Prize Pack Giveaway HERE until Friday, March 2nd


Blogger's choice this week for the Joy the Baker Spotlight & Cook-Off.  We've all been studying up on Joy's recipes for a few weeks now.  Visit the listing of participating bloggers at girlichef to see what everyone couldn't resist!

The perfect place to start this week is the very first recipe I couldn't resist from my Joy the Baker Cookbook.

See, it went something like this.  There are 22 bloggers signed on for this JTB Spotlight.  One day something wonderful and magical happened to most of those 22.  The JTB cookbooks arrived.  For 2 days I read emails about cookbooks delivered.  Only not at my house.  That was hard.  I started wondering if my mailman had hijacked my cookbook.

Then one Saturday I came home from work for lunch.  And there it was.  The Husband had even taken it out of the package for me since I couldn't stand it anymore.  Only let's say he didn't since opening other people's mail is a crime.  I spent my lunch hour turning pages.

I went back to work.  The rest of the afternoon wondering about what I could make when I got home.  Only let's say I didn't since that would make me a pretty inattentive little worker.

The day never ended.  Only it did.  But I'm sure you figured that.

Score!  I had everything I needed for Joy's Cheddar Chive & Jalapeno Biscuits.  Only I didn't have chives.  Or fresh jalapenos.  But I did have green onions and pickled jalapenos.

These biscuits were great.  Green onion and cheese are probably one of my favorite food combinations.  The jalapenos gave just the right amount of yeahbaby.  And the texture.  Wow!  I don't know how she does it, but I've tried two of Joy's biscuit recipes and the texture she achieves is fantastic.

Throughout this spotlight on Joy the Baker, Heather has given us the option of sweet, savory, or both.  So far I've done sweet (Chocolate Fudge Brownies w/ Chocolate Buttercream).  I've done savory (Whole Wheat Honey Goat Cheese Biscuits).  This means I had to do one of each this week for balance.  Only it was really because I like chocolate and peanut butter.

So bring on the Chocolate Peanut Butter Whoopie Pies

I made these whoopie pies for Valentine's Day.  I laughed my butt off the next day when I realized while driving somewhere that I had made whoopie pies on V-Day.  The people in the car next to me sure looked uneasy.

But my point is V-Day dessert  is usually something really special.  Joy's Chocolate PB Whoopie Pies are something special.  If you are a pb/chocolate fan, these whoopie pies are something you have to try.  Or you can't really call yourself a pb/chocolate fan.  The filling is incredible and I plan to turn it into frosting for every cake I make from now until the end of cake baking.  Only probably not quite because there's Joy's Chocolate Buttercream frosting too.

One note: I got lazy and started making my cakes larger and larger as time went on.  Kinda like when I roll meatballs.  Word to the wise: keep them small.  One you add the filling and another cake that thing will be so huge you'll have to share it.  Only I didn't.

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Cheddar Chive & Jalapeno Biscuits
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes

3 cups all-purpose flour
1 Tbsp granulated sugar
4 1/2 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp salt
3/4 cup cold buttermilk, plus more for topping
1 egg
3/4 cup cheddar cheese, cut into small cubes
1 medium jalapeno, seeds partially removed, diced small (I used 2 pickled jalapenos)
3 Tbsp diced chives (I used green onion, finely chopped)
1 1/2 sticks unsalted butter, cold, cut into small cubes
coarse sea salt for topping

Place a rack in the center and upper third of the oven and preheat to 425 degrees.  Line 2 baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, cream of tartar, and salt.
In a small bowl, whisk together buttermilk and egg.
Toss together the cheddar cheese, jalapeno, and chives.  Set aside.
Add butter to the flour mixture.  With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits.  Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal.  Some chunks will be the size of small pebbles, others will be the size of oat flakes.

Toss the cheese mixture into the flour mixture.  Create a small well in the center of the flour mixture and add the buttermilk mixture all at once.  Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk.  Mixture will be shaggy.  Dump the biscuit dough onto a lightly floured counter and knead for 8-10 minutes, just to bring it together into a 1 1/2" circle.

Cut biscuits into squares or use a 2 1/2" circle biscuit cutter to cut into rounds.  If you don't have a round biscuit cutter, you can use a knife to cut the dough into 12 small squares.  Gather dough scraps, knead lightly, and cut out more biscuits until batter is gone.  Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12-15 minutes.

Biscuits are best the day they're made, but can be wrapped, stored at room temperature, and served the next day as well.


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Chocolate Peanut Butter Whoopie Pies
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes

for the cookies:
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 tsp instant espresso powder (optional)
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
2 tsp vanilla extract
1 cup buttermilk

for the filling;
1 stick unsalted butter, softened
1 (7 oz) container marshmallow creme
1/2 cup smooth all natural peanut butter
pinch of salt
1 cup powdered sugar
1 tsp vanilla extract
1/4 cup coarsely chopped roasted and salted peanuts

Place a rack in the upper third of the oven and preheat to 350 degrees.  line a baking sheets with parchment paper.  Set aside.

To make the cookies, in a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and espresso powder.  Set aside.

In a bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugars until light and well incorporated, 3-5 minutes.  Stop mixer and scrape down the sides of the bowl.  Add the egg and beat on low speed for 1 minutes until mixture is light and fluffy.  Beat in vanilla.

Stop the mixer and scrape down the sides of the bowl.  Add half of the flour mixture and mix on low speed. With mixer running, slowly add the buttermilk.  When just incorporated, add the remaining four mixture.  Mix until just blended.  Finish incorporating the ingredients with a spatula.

Spoon the batter by the heaping tablespoonful onto prepared baking sheet.  leave at least an inch of space between the dough.  Bake for 12-14 minutes, until centers are cooked through but cookies are still soft and tender.

Remove from oven and let cool on the pan for 10 minutes before removing to a wire rack to cool completely before filling.

To make the filling, in the bowl of a stand mixer fitted with a paddle attachment, beat together butter, marshmallow creme, peanut butter, and salt.  Beat until smooth and no butter lumps remain.  Add the powdered sugar and vanilla.  Beat on medium speed for 3 minutes, until fluffy.  Stop the mixer and remove the bowl.  Fold in the peanuts with a spatula.

When cookies have cooled, spread a scant 2 Tbsp of filling onto the bottom of one cookie.  Top with another similar sized cookie.  Fill all cookies and sandwich.  Cookies are best wrapped individually in plastic wrap and stored in the refrigerator.

Whoopie pies will last, well wrapped, in the refrigerator for 5 days.


*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy the Baker Cookbook Spotlight and Cook-Off: Week 2

A quick little post for Week #2 of the Joy the Baker Spotlight and Cook-Off, hosted by Heather @ Girlichef.


This week's recipe choices were;
Mini Chamomile Cakes w/ Honey Frosting and/or 
Whole Wheat Honey & Goat Cheese Drop Biscuits


Last week, I chose the sweet recipe.  This week I decided to try out a savory one.  

Although not completely savory.  The honey adds just enough sweetness to balance out tangy, salty goat cheese. 


Drop biscuits.  I love the crunchy tips on drop biscuits.  They always bring up lots of childhood memories for me.  My grandpa made drop biscuits just about every time I spent the night.  It was always comforting to wake up to the scent of coffee and drop biscuits.  Only grandpa used Bisquick.  And definitely no goat cheese.


These biscuits are baked in a cast iron skillet.  A friend of my mother-in-law knew I was on the lookout for a cast iron skillet.  He found one for me at a garage sale.  In great shape too!

None of us are sure how we felt about the flavor of these biscuits.  I thought the goat cheese flavor could have been stronger.  The guys thought goat cheese in biscuits was odd.  I suspect the problem lies with the fact that only one brand of goat cheese was available to me and I've noticed inconsistencies with it in the past.


With that said, we tried another of Joy's biscuit recipes the day my cookbook arrived (will post next week).  Like the first biscuit recipe, the goat cheese biscuits had a great texture.  Light.  Soft.  The best biscuit texture I've ever achieved, in fact.  And I've tried plenty of biscuit recipes recently.

Next week is blogger's choice.  It'll be fun to see what everyone makes.


For a complete list of participating blogs look HERE.

Whole Wheat Honey and Goat Cheese Drop Biscuits 
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes

2 cups whole wheat flour 
3 teaspoons baking powder 
1/4 teaspoon baking soda 
1-1/2 teaspoon salt 
1/4 cup (1/2 half stick) unsalted butter, cold, cut into cubes, plus more for the pan 
4 tablespoons crumbled goat cheese 
1 cup buttermilk, cold 
2 tablespoons honey, plus more for topping 


Place a rack in the upper third of the oven and preheat to 400 degrees F. Place a 10-inch cast-iron skillet in the oven as it preheats. 


In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembled coarse meal. Some of the butter and cheese chunks will be the size of small pebbles, others will be the size of oat flakes. Make a well in the center of the flour mixture. 


Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk; that’s okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside. 


Remove the hot skillet from the oven and add 1 tablespoon butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated. 


Spoon batter by the 1/4 cupful into the hot skillet. About 6 biscuits will fit into the 10-inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another. That’s great! 


Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, and at room temperature.



*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

Joy the Baker Cookbook Spotlight and Cook-Off: Week 1

**See Ya In the Gumbo potluck can be found here.**

Maybe you remember the Homesick Texan Spotlight hosted by Heather @ Girlichef. This time around the spotlight is on Joy of Joy the Baker. And Heather invited me to be a part of this event.

Many thanks, Heather!

For a listing of the participating bloggers, please visit Girlichef.

Joy Wilson is a blogger. A blogger who has a cookbook coming out: Joy the Baker Cookbook: 100 Simple and Comforting Recipes. After browsing through it, the highest praise I can give it it this...
My copy arrived while I was at work--was waiting for me when I went home for lunch. I thumbed through it during that not-quite-an-hour. And for the rest of the day thought about what I could make from it. Hoping there would be something I had all of the ingredients for. This wasn't a book to set aside and pick something from later. I rearranged dinner plans so I could try out one of the recipes (coming up during a later post).

For Week 1 of this event, Heather selected two recipes for us to try--one savory, one sweet.
Flaxseed and Cracked Pepper Crackers
Chocolate Fudge Brownies with Chocolate Buttercream Frosting

Participating bloggers could choose one, the other, or both. Usually I'm an overachiever, but February tends to be hectic here. And nothing soothes hectic like brownies.

Chocolate in chocolate on chocolate in chocolate spoke to me. In conspiritorial whispers.

Brownies may just be my favorite sweet. Sometimes I think, how can brownies get any better?

Enter Joy the Baker with her chocolate buttercream frosting. This rich, creamy, best-invention-ever has a touch of salt which I thought was brilliant. It gives a hip edge to all that rich sweet chocolate. The buttercream is also made with Ovaltine.

Ovaltine?

from Google

No crummy commercial here. It's just plain good.
There was some email discussion about which form of Ovaltine to use. I used the rich chocolate style, however I don't think you can go wrong with chocolate malt or classic malt.

So you can probably tell, this chocolate buttercream won a lot of...umm...dare I go there...yes, of course, it's me we're talking about...brownie points over here.

But what about the actual brownies? Stick with me, kid. I'm gettin' there.

Normally I shun brownie recipes that only make an 8 x 8 pan. That's simply how it is. But these brownies, plus the frosting, are rich. A small pan goes a very long way.

Some brownies start with the usuals...flour, to which cocoa powder is added. Then eggs, butter or oil enter the picture. Some brownies start like Joy's. By melting butter and chocolate together into a dark, thick, lucious chocolate liquid.

It's mental.
But starting brownies this way makes me feel that they will be extra chocolatey and rich.

I said "it's." Not "I'm."

One last thing about the brownies. I liked them best cold, right out the fridge. Even fudgier.

Awww, let's just go full circle and come back to that buttercream. You'll only need half the recipe for the brownies.
What are you going to do with the other half?
Don't ask such ridiculous questions.

Read Heather's interview with Joy the Baker HERE
(plus a giveaway)

Chocolate Fudge Brownies with Chocolate Buttercream Frosting
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
makes one 8-inch pan

¾ c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ c. (1 stick) unsalted butter
3 ounces unsweetened chocolate
½ c. packed brown sugar
½ c. granulated sugar
2 large eggs
1 large egg yolk
1 tsp. pure vanilla extract
½ c. semisweet chocolate chips

Place a rack in the upper third of the oven and preheat to 350 degrees F. Grease and flour an 8-inch square baking dish and set aside.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Bring about 2 inches of water to a boil in a medium saucepan. In a medium, heatproof bowl, add butter and unsweetened chocolate. Place the bowl over, but not touching, the simmering water and allow to melt. Stir to incorporate. Once melted, remove the bowl from the simmering pot. Whisk in brown sugar and granulated sugar. Whisk in eggs, yolk, and vanilla. Add the flour mixture all at once to the chocolate mixture. Fold together with a spatula until well incorporated. Fold in the chocolate chips.

Pour batter into prepared pan and bake for 25 to 30 minutes. Bake until a skewer inserted in the center of the brownie comes out clean. Remove from the oven and cool completely before frosting.

Frost with a half recipe of The Best Chocolate Buttercream Frosting (see below) when cooled.
Brownies last, well wrapped, at room temperature for up to five days.

The Best Chocolate Buttercream Frosting
from Joy the Baker Cookbook: 100 Simple and Comforting Recipes
makes enough to frost one 2-layer 8-inch or 9-inch cake or 24 cupcakes

¾ c. (1½ sticks) unsalted butter, at room temperature
½ c. unsweetened cocoa powder
½ tsp. salt
2½-3 c. powdered sugar, sifted
2 Tbs. milk
1 tsp. vanilla extract
scant ½c. heavy cream
⅓ c. Ovaltine

In the bowl of an electric mixer fitted with a paddle attachment, cream together butter, cocoa powder, and salt. Mixture will be very thick, but cream for about 3 minutes at medium speed.

Turn off the mixer, scrape down the sides of teh bowl and add the powdered sugar. Turn the mixer on low to incorporate 2½ cups powdered sugar while adding the milk and vanilla. As the sugar incorporates, gradually increase the mixer speed to medium-high. Stop the mixer and scrape down the sides of the bowl as necessary. Beat until smooth.

In a 1-cup measure, stir together cream and Ovaltine. Turn the mixer to medium, and pour the cream in a slow and steady stream until the frosting reaches your desires consistency: smooth, creamy, and spreadable. Add more powdered sugar to adjust consistency. Spread or pip frosting onto cooled cakes or cupcakes (or brownies!).

note: Putting the frosting in the fridge for about 30 minutes makes it harden just a little and makes it easier to spread as a frosting.

Frosting will last well wrapped, in the refrigerator for up to 5 days.




*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*