Caramel Coconut Cake ~ Gluten Free

This cake is amazingly yummy and super easy to whip up for 

last minute company, or for those you love who cannot eat gluten.

Caramel coconut goodness at its best ~ no need to tell anyone

that it's gluten free.  The gluten will not be missed at all.  I promise.

Namaste Gluten Free Flour is my favourite GF flour mix.  It can be used in place

of all purpose flour in most recipes without the need to add anything else.

This recipe has been adapted from the original which came from

Company's Coming Most Loved Treats by Jean Pare.

What you need:

CAKE ~ 2 Large Eggs

1 cup White Sugar (I use evaporated cane juice)

1 tsp Pure Vanilla Extract

1/2 cup Milk (or Almond Milk)

1 Tbsp Butter

1 cup Gluten Free Flour (all purpose flour may be used)

1 tsp Baking Powder

1/2 tsp Sea Salt

TOPPING ~ 3 Tbsp Butter

1/2 cup Golden Brown Sugar, packed

2 Tbsp Milk (or Almond Milk)

1/2 cup Unsweetened Shredded Coconut

What you do:

Grease a 9" x 11" glass baking dish with butter and set aside.

Preheat oven to 350 degrees F.

In mixer, whip the eggs until frothy.

Add white sugar a few spoonfuls at a time while beating the eggs.

Continue adding the sugar until it's incorporated and the mixture is thickened.

Mix in the vanilla extract and beat well.

In a small saucepan, heat the 1/2 cup milk and 1 Tbsp butter until melted.

Remove from heat and set aside.

In small bowl, sift together the gluten free flour, baking powder, and sea salt.

Add to the egg mixture and mix together thoroughly.

Slowly add in the melted butter and milk mixture.

Stir together well and spread batter evenly into the glass baking dish.

Bake in the 350 degree F oven for 20 minutes.

While the cake is baking, bring the 3 Tbsp butter,

golden brown sugar, and 2 Tbsp milk to a rolling boil over medium-high heat.

Stir occasionally.  Once a rolling boil has been reached, remove from

the heat and stir in the 1/2 cup coconut.  Set aside.

Remove the cake from the oven after the 20 minute baking time

and spread the coconut topping evenly on top.  Be sure it reaches to the edges.

Return your cake to the oven to bake for an additional 10 minutes.

Watch closely in the last few minutes to be sure the topping does not burn.

Remove to a cooling rack and let sit for about 5 minutes prior to serving.

Serve warm.  It won't last long.  Enjoy!

With Love,

Camille

**If you don't like coconut, this makes a yummy
caramel-topped basic cake....just omit the coconut.  :)

Another One...

You know we like ice cream, right?
  No?  Well...just click here for proof.  It's a problem.

The last time I posted a no-cook chocolate ice cream,

 I had no idea that it could be improved upon.  

But, it has.  In my opinion, at least.
 So, here's another one for you.  From my heart.

Unfortunately, I now have this recipe memorised.

It's extra convenient.  Within 15 minutes we can go from

idea to table with this stuff.  It truly is a frightening proposition.

But, a good one.  No one argues when this is in their bowl.

What you need:

2 1/2 cups heavy cream (whipping cream, unwhipped)

1 cup unsweetened vanilla almond milk      

1/2 cup granulated sugar (I use evaporated cane juice)

1/4 cup dutch processed cocoa

1 Tbsp pure vanilla extract

1/8 tsp ground pink Himalayan rock salt (or sea salt)

What you do:

Whisk together until sugar and cocoa are dissolved.

Pour into ice cream maker and churn until thickened.

In my ice cream maker, this takes 15 to 20 minutes.

  
Serve immediately for soft-serve ice cream.

Or, freeze for several hours for firmer ice cream. 
Either way, it's a hit.  Easy and delicious.  What could be better?

Happy Summering!

      With Love, Camille       

Scary Good

For Christmas morning breakfast, it's our tradition to have cinnamon buns.

They are time consuming and require a little advance planning to make it to the table.

I usually bake them ahead of time and pop them in the freezer so they are all ready to go.

This year I wasn't motivated, so, I purchased ready made cinnamon buns.

But, then!  This recipe flashed across my screen and suddenly,
I knew what had to be done.  And, that's what I did.

I found that following the recipe exactly resulted in too much bread.
(My instructions are similar to the ones on the side of the bag of frozen buns).

So, the number of buns required has been reduced, which is how we all prefer it.

And, did I mention that they almost pass for the real deal?
They're scary.  Scary good.  :)

Follow these simple instructions in order to have some amazing cinnamon buns
fresh from the oven in the morning.  Your loved ones will love you (more) for it.

Go to the freezer section of your grocery store and pick up a bag of
unbaked frozen white dinner rolls.
Generously grease a bundt cake pan with butter,
and lay 12 rolls in the bottom of it ~ they may overlap a little.

Sprinkle with 2 Tbsp Bird's Custard Powder, 1/2 cup brown sugar,

and 1 Tbsp ground cinnamon.  Pour 1/2 cup melted butter over all.

If you cannot get your hands on Bird's...then, any cooked
vanilla pudding powder will do.  You use it in the powdered state.

Cover with plastic wrap and set on counter for about 8 hours (overnight).

In the morning, preheat oven to 350 degrees F and remove
plastic from buns.  Bake for 20 to 25 minutes until golden brown.

Turn out (top side down) onto serving plate and
allow to cool a little before glazing.

Whisk together icing sugar, cream and vanilla extract

until a barely pour-able glaze is made.

Drizzle over cinnamon buns and serve immediately.
They are best warm and eaten all up on the first day.
(That's never been a problem around here).

Enjoy!  (Just not too often...wink.)
I need to follow my own advice on this one.

With Love, Camille

Well Worth the Effort

My sister and I share food ideas and like to sample

each other's wares.  This past visit was no exception to the rule.

This ice cream was one food idea I brought home with me.

Along with the recipe book it was found in ~ thank you, Janine!  :)

~ Toasted Coconut Ice Cream ~

Altered slightly from the recipe as found in

"Sweet Cream and Sugar Cones" 

by Kris Hoogerhyde, Anne Walker and Dabney Gough

This is a cooked ice cream.  The base must be set in the fridge
to cool for at least a couple of hours prior to churning.
It is a little fussy, but, well worth the effort.

~ What you need ~

1 cup unsweetened shredded dried coconut
1/2 cup sweetened dried shredded coconut
2 cups whipping cream (unwhipped)
1 1/4 cups whole milk
3/4 cup sugar, divided (I use evaporated cane juice)
1/4 tsp sea salt
5 large egg yolks

~ What you do ~

Toast both types of coconut separately in a skillet and set aside.
I found that 250 degrees F was the right temperature to toast it at.
Be sure to stir constantly and remove from the pan as soon as it's done.
Toasting the coconut will only take a few minutes ~ be careful...it burns easily.

Infuse the milk and cream with the 1 cup of unsweetened 
toasted coconut by using the following method.
Bring the cream, milk, salt, and half the sugar (6 Tbsp) to a simmer in a heavy pan.
Stir in the unsweetened coconut.  Return to a bare simmer and remove from heat.
Cover the pan and set aside to infuse for approximately 30 minutes.

Once the 30 minutes is up, strain the milk mixture 
through a fine mesh sieve into a clean bowl.
The goal is to remove all the liquid from the coconut meat.
Press the coconut with the back of a spoon to accomplish this.
Discard the coconut meat ~ yes, really!  It's tasteless.  :)
Clean the pan and pour the infused cream mixture back into it.

In a medium heat proof bowl, whisk the egg yolks 

with the remaining 6 Tbsp of sugar (the other half of the 3/4 cup).

Bring the infused cream (in your pan) to a simmer over medium-high heat.

Reduce heat to medium and carefully add half a cup of the hot cream

mixture to the yolks and sugar in the bowl.  Whisk briskly while you do this step.

Keep adding the hot cream half a cup at a time to temper the yolks.

Repeat this step for a total of three times.

Keep the cream mixture on medium heat and whisk it in the pan

as you add in the tempered egg yolks in a slow and steady stream.

Keep whisking until all the yolks are incorporated into the pan of cream.  

Whisk constantly while you heat the custard to 180 degrees F.

I use a thermometer to be sure the correct temperature has been reached.

As soon as the custard reaches 180 degrees, pour through a clean mesh sieve

which has been set over a clean glass bowl.  Whisk as it cools.  

Cover with plastic wrap and set in the fridge to cool completely.

Cool a few hours or overnight.  The custard will thicken.

Churn in your ice cream maker according to manufacturer's directions.

Stir in the sweetened, toasted, shredded coconut in the last

couple minutes of churning.  Serve immediately for soft serve.

Or, transfer to a freezer container and freeze a few hours for firmer ice cream.

It's nearly impossible to make this last any longer than one day.

Go ahead...try to prove me wrong!  ;-)

Enjoy!  Love, Camille

To My People

To my people.  This is a true story.
It's a love story of sorts.  You'll understand why.
Especially if you make this cake.  And, taste it.  Dear me!

So, this is how it all came to be.
I flew out of this country and into the neighbouring one
for a quick trip with my girl to see my sister and her family.
We talk food when we are together.  We demo food.

This is where it gets good.

I hadn't long been inside the house (or the country), when I was told
that this cake would be on the menu at some point during our stay.
My sister reserved it for the day prior to our departure.
We had it for dessert that night and for breakfast the next morning.

(We are all grown up now, so...
dessert for breakfast is acceptable...right?)

Back to the cake.  It's a pound cake of sorts.  And, a bundt cake.
And, a berry cake.  And, a yogurt cake.  It truly is a-mazing!
Yesterday was a very hot day in our neck of the woods.
I turned the stove on to bake this.  But, it was worth it.  Absolutely.

Strawberry Yogurt Bundt Cake ~ with slight alterations.
Original recipe may be found by clicking here.

~ The Necessary Things ~

1 cup Butter ~ room temperature

2 cups granulated Sugar ~ I use evaporated cane juice

3 large Eggs ~ to be added one by one

3 to 4 Tbsp fresh squeezed Lemon Juice ~ I used Meyer lemons
(You will use 1 Tbsp for the cake and 2 to 3 Tbsp for the glaze)

Zest of one Lemon ~ use the small side of your grater for this

2 1/4 cup Flour plus another 1/4 cup Flour 
(The first portion goes into the cake batter and the 
second portion is used to coat the strawberries)

1/2 tsp Baking Soda and 1/2 tsp Sea Salt

1 cup plain Greek Yogurt ~ I used full fat, but 0% fat could be used

1 lb (500 g or 16 oz) fresh Strawberries ~ cleaned and diced

Icing Sugar (Powdered Sugar) to make the glaze

First things first.  Use a little butter and grease a ten inch bundt cake pan.
Then, dust a little flour inside.  Tap it on all sides to spread the flour.
Remove the excess by tipping upside-down over a garbage can and lightly tapping.
Preheat the oven to 375 F.  Once the cake gets placed into the oven,
the heat is reduced to 325 F.  Don't miss this!  :)

Zest your lemon and then squeeze it to get the juice you need.

You may need two lemons to get enough juice.

Clean and cut up your strawberries and set aside.

Sift together the first portion of flour (2 1/4 cups) with the
baking soda and sea salt.  Stir in the lemon zest and set aside.
Measure the greek yogurt into a small bowl and set aside.

Cream together the butter and sugar until light and fluffy.
(You will need some sort of mixer to help with this step.)
Add in the eggs one at a time and beat after each addition.
Stir in the 1 Tbsp of lemon juice.

Take the flour mixture and the greek yogurt and add
1/4 of the flour to the mixer and stir until just incorporated.
Then, add in 1/4 of the yogurt and stir.
Repeat these two steps until all the flour and yogurt are mixed in.

Now, stir the remaining 1/4 cup of flour into the strawberries 
and toss quickly to coat the berries.
Fold the berries and flour into the batter with a spatula.
Do not beat the batter at this point.  Treat it gently.

Scoop the batter into your prepared bundt pan and 
spread it evenly to the edges.
The oven has been preheated to 375 F ~ don't forget to reduce it for baking.
Bake at 325 F for 1 hour until a toothpick comes out from one
of the centre cracks of the cake.  I found this took 65 minutes.

Once cake is baked, set it in the pan on a wire rack to rest for 20 minutes.
Then, set your wire rack on top of the cake pan and turn it upside-down
to release the cake.  If it's stuck, use a knife to loosen it around the edges.
If your pan was greased and floured well, this should not be a problem.

Let cake cool completely before setting it on a cake plate and glazing it.
For the glaze, pour 2 to 3 Tbsp freshly squeezed lemon juice
into a bowl and whisk in enough icing sugar to make a pourable glaze.

If you want the glaze to soak into the cake, make it a little on the thin side.
If you want to make a drizzle pattern on the cake as you see in these
photos, make the glaze a little thicker.  Either way, it's fabulous!

Serve it up to some very fortunate people.
They will love you for it...promise.  :)

Happy Baking!
With Love, Camille

Simple Perfection

I wasn't looking for another vanilla ice cream recipe.
This one just found me.  It really did.  :)

It's creamy and smooth.  Not too sweet.  Just a little bit tangy.
This ice cream is simple perfection.  It requires no egg yolks, 
no making of a custard and setting in the fridge to cure ~ no fuss.
No wait.  (Except for the initial mixing and the churning.)

Served up straight from the mixer, it's perfect.

~ Sour Cream Vanilla Ice Cream ~
Originally found here and adapted slightly by moi.

2 cups full fat sour cream
1 cup half and half cream
1/2 cup whipping cream (heavy cream, unwhipped)
1/2 cup + 2 Tbsp sugar (I use evaporated cane juice)
2 tsp freshly squeezed lemon juice (up to 1 Tbsp if you like it more lemony)
1 tsp vanilla extract (I use pure ~ you could use a little more)
Pinch of sea salt or Himalayan rock salt (ground)

Measure all ingredients into a mixing bowl.
Whisk together until smooth.
Churn in your ice cream maker until thickened.
Serve immediately with berries and cake or just by itself.
This ice cream is best used right away.  It shines as soft serve.
If you want to make it ahead, just pop it into the 
deep freeze for an hour or two to firm it up a bit.  Ideally, no longer.

Whichever way you serve it, you'll enjoy it.
I am sure of that.  :)

Welcome Summer!
Love, Camille 

Perfection ~ Adaptable Blondies

These blondies really are perfection.

I made them three times in two days.  Dear me!
Twice on one of those days ~ truth be told.  Craziness.  :)

I have stopped making them, just so you know.
Not because they are not good, but, because I ran out of ingredients.
I plan to wait awhile before replacing them.  Wise, don't you think?

I've never actually made blondies before ~

at least, I don't think I have.  If I have, I don't remember.

Regardless, these are the best.  No need to look further.

It's a scary thing when you find a recipe that is this quick

and easy and just as yummy as these happen to be.  Before you know it,

they are mixed up (one bowl), spread into a pan, and baked.

Just. Like. That.

It's actually not a good thing.  Not good at all.

Because, if the ingredients are handy,

there is nothing to prevent you from mixing 'em up,

eating 'em up, and repeating the entire process.

All within an hour.  Twice!

Perhaps you should just make double to begin with.
It will save you some trouble in the long run.  
Trust me, I know what I'm talking about.

 Adaptable Blondies ~ Adjusted by me.

Originally found by me here and originally found by JJ here.

1/2 cup Butter, melted (use regular, not unsalted)
1 cup lightly packed Golden Brown Sugar
1 large Egg
1 tsp Vanilla
1/8 tsp Sea Salt (or, Himalayan Rock Salt)
1 cup All Purpose Flour
1/4 cup Sweetened Shredded Coconut**
1/4 cup chopped Pecans**
1/2 cup Chocolate Chips**

**All extras should total no more than 1 cup

Melt the butter in a saucepan.  Put egg, sugar, vanilla and sea salt
into a medium bowl.  Mix with a whisk, and add in the butter.  Mix again.
Stir in the flour, nuts, chocolate chips, or, whatever extras you are using.

Spread into a greased 8 x 8 inch glass baking dish.
The batter will resemble soft cookie dough.  Don't let that alarm you.

Bake at 350 degrees F for 20 to 25 minutes.
Be sure that you don't over bake these.  They firm up as they cool.
These photos show my first batch which were over baked, in my opinion.
It didn't stop us from eating them, however.

These blondies are adaptable ~ you can add in almost any extras you think you'll like

and they will turn out.  Throw in any of your favourites and see what happens.

Apparently, various dried fruits (cherries? craisins?) would make wonderful additions.

The trick is to keep the add-ins to no more than 1 cup.

Now, go, gather up your ingredients and begin!

You'll be enjoying your own batch (or two) in about 30 minutes.  
They are yummy to eat while still warm ~  Enjoy!

Happy Wednesday Y'all! 
Many Blessings, Camille

Happiness All Around

It happened again.  Jennifer Jo shared a tempting recipe and I made it.
This dessert was simple and quick and delicious.
Some refrigeration time is required ~ patience is necessary.

Otherwise, it's painless.  No muss.  No fuss. 
Happiness all around.

As Jennifer points out in her post, no fancy ingredients are required.  

It's a pantry pudding that doesn't deserve the name.  Not at all.

I also agree that whipped cream is lovely for the finishing touch.

However, it is not necessary.  
I've enjoyed a few all on their lonesome.  Dear me!

There's no need to re-write what has already been 
written about this chocolate pudding.  Its name, on the other hand, 
just doesn't fit for something so satisfyingly yummy.

But, chocolate pudding it is.  You won't mind when you taste it.

Howie said it reminded him of a mousse ~
perhaps that's what we will refer to it from here on out.
Chocolate Mousse Pudding ~ there...now I feel better.

Click here to find the recipe.  Hurry on over.  

You'll be glad you did.  And, so will the ones you love.

Many Blessings,

Camille

Gooey Bars ~ As Promised

This post is for Miss T ~ As promised.

However, y'all will be glad she asked.  I'm sure of it.

This is a not-to-be-missed-but-at-the-same-time-scary dessert.

Scary in a good kind of way ~ is that even possible?  Yes.

Just limit how much and when, 
and you'll probably be okay.  Maybe.

When I came across the instructions for these bars,
I knew I had to give 'em a try.  And, I was right.  Where have they been all my life?
A little tweaking was necessary since there were virtually no measurements given.  
Crushing the graham wafers by hand wasn't a favourite, so I opted to use them whole.

All in all, I've made them three times now.  
But, who's counting?  Not me.

Not for the faint of heart or the not sweet of tooth.  These are, however, 
perfect for anyone who does not fit into either of the categories listed above.
That would be you?  Me too.  :)

Gooey Bars ~ (Or, whatever you wish to name them).
Originally posted here ~ tweaked and adjusted slightly by moi.

Line a 9 x 13 pan with parchment (not wax) paper (or, grease your pan).
Line exactly to fit with a single layer of graham wafers.
Drizzle 1/4 cup butter evenly over the wafer layer (do not omit).
Sprinkle 1 and 1/2 cups chocolate chips (semi-sweet or milk) over the wafers.
Sprinkle 1 cup (or more...I like to add up to another half cup) 
broken pecan pieces over the chocolate chips.
Evenly spread 2 cups shredded sweetened coconut on top of the pecans.
Drizzle one can (300 ml size) of sweetened condensed milk over all.

These will hold together nicely once they are baked
because of the condensed milk ~ just in case you were wondering.

Now...bake at 350 degrees Fahrenheit for 25 to 30 minutes until golden.
Cool and cut.  May be frozen if you can make them last that long.
I dare you to try.  Don't eat while hot...they will burn your mouth.  Ouch.
(I'm still paying for the too-early sample I took from the first batch.)

Have fun and be sure to share the love!  :)

Many Blessings,
Camille

Simple Rice Pudding

Simple Rice Pudding ~ 
Made it.  Liked it.  Simple and quick!
If you like rice pudding, you'll like this.
If you don't, I cannot help you.  And, I cannot understand.  :)

I added in some cream and a little more vanilla
to get it *just right*.
If you have leftover rice...this is just perfect!
Click on the link above to get to the recipe.

Enjoy!
Many Blessings,
Camille

Simply Yummy

Sometimes a girl just needs a Rice Krispies Square.  Or two.

Sometimes a boy needs one, too.

Joking, of course.  But, you get the idea.

The other day, the girls and boys at my house were happy.
All of us were happy.  These have that effect.

I used to laugh about the fact that when I would send these to school

with my children (when my children went to a physical school),

the adults would comment on how they were the best.

What was different about this recipe from the rest?

Perhaps it's the number of marshmallows used?

The ratio of sticky stuff to crunchy stuff is just right?

No skimping on ingredients?  Brand name only?

I'm not exactly sure.

But, they are simply yummy.

~ Simply Yummy Rice Krispies Squares ~

1/3 cup Butter

60 Regular Sized Marshmallows (Jet Puffed)

1 tsp Vanilla Extract

8 cups Rice Krispies (Kellogg's Brand)

In large heavy-bottomed pan, melt the butter

with the marshmallows over low heat**.

**Don't be tempted to turn up the heat to hurry them along.
It doesn't work.  It ends in disaster.  Trust me, I know these things.

Be patient.  It takes time.  Stir until completely melted.

Remove from heat and stir in vanilla.

Add in the Rice Krispies cereal and stir until well mixed.

Pour into parchment lined 9 x 13 pan.

Butter hands well and press down until evenly distributed in pan.

Cool in fridge until they hold their shape when cut.

These freeze really well.

Enjoy!

Blessings,
Camille

Mini Breakfast Cheesecakes ~ THM Style

Cheesecake for breakfast?  Is it legal?  ;-)

Is it really possible to eat these little yummies and continue to lose
or to maintain a good weight?  Good news ~ Yes!  :)
This was my breakfast this morning ~ shhh...don't tell.

This is only recommended if you are doing it the Trim Healthy Mama way.

The trick is not to mix fats with sugars/carbs.  
Always wait 2.5 -3 hours before changing your fuel source.

That way, your body burns the fat as fuel and doesn't retain it for future use.

Want to know how to bake some cheesecake
that will treat you kindly and will produce no guilt?
Not even if you should choose to indulge in it for breakfast?
Remember the rule ~ no carbs for at least three hours after consuming.
Two of these will stick with you that long...don't worry.  Yippee!

First, let's discuss the supplies.
Individual custard cups are a must-have for these to turn out right.
You could substitute a large cup muffin tin, but, the cheesecakes will sink.
That would be okay in an emergency.  But, real custard cups are the best option.
Mine are 4 inches across at the widest point and 2 inches deep.

Now...on to the recipe.  :)

~ Mini Breakfast Cheesecakes ~
(Recipe altered from the original found in Trim Healthy Mama)

1 lb (500 grams) Cream Cheese ~ room temperature
2 Large Eggs ~ organic, free-range, if possible
3/4 cup Greek Yogurt ~ Fat Free
2 Tbsp Lemon Juice ~ fresh squeezed
1 tsp pure Vanilla Extract 
10 tsp Truvia (or sweetener of choice)

**If you don't want to follow THM, you could use sugar ~
You'd need about 1/2 cup granulated sugar for this recipe.

Mix all ingredients together in stand mixer.
Once ingredients are well combined, whip like you would for whipped cream.
Beat together until light and fluffy ~ this will take quite a few minutes.
Grease your custard cups with butter and fill nearly to the tops with batter.
This recipe will make 7 mini cheesecakes.

Set custard cups onto a jelly roll pan (cookie sheet with sides),
and add water to the pan as shown above.
Set into the pre-heated oven to bake.
Bake at 350 degrees F for 30 minutes until tops are just turning golden.

Remove to cooling racks to cool completely.

Cover with plastic wrap and refrigerate until cold.

Serve topped with Greek Yogurt or whipped cream and berries.

These are also super duper yummy all by their lonesomes.  :)

Enjoy!  Banish the guilt!

Many Blessings,
Camille

**This recipe is THM *S*

Hot Chocolate Ice Cream

Cayenne Pepper in chocolate ice cream?

What do you think?  Ever tried it before?

It's good.  Really good.

Now, if you ask the children, they will tell
you that their favourite chocolate ice cream is not this one.
But, I like it.  And, they eat it.  So, I'm not sure what to think.
Don't you think the proof is in the eating?  I do.  :)

This ice cream is of the no cook variety

and it churns up nicely.

If you serve it right away, it will be soft serve.

If you pop it into the deep freeze for a few hours,

it will harden up and be more scoop-able.  

Either way, it's yummy.

I used whole milk in this recipe.

When I made it, I didn't have almond extract in the house ~

So, I mixed it up without...it was very good.

Next time, I plan to have the extract on hand.

I also ventured slowly into the *hot* side of things and 

only used the smaller amount of cayenne ~

Next time, I will go with the full 1/2 tsp.

I think the cinnamon flavour came through a bit overpowering
since I used the smaller amount of the cayenne and none of the extract.
Next time, I will use the full amounts of everything.

Intrigued?  Ready to give it a try?  Click here!  

**Update ~ Since writing this post I made it again
with the extract and the larger amount of cayenne.
The verdict?  I think it's much better with the extract,
but, the cayenne was a bit overpowering.
I suppose this means I will have to make it one more time
with all the ingredients *corrected*, don't you think?
What a shame.  ;-)

Many Blessings,

Camille