Favorites of 2012

Even though we haven’t had this blog for long, we’ve posted over 50 recipes, each one delicious! Some seem to stand out, in our mind and in our readers’ minds, and we would like to list these favorites below. But before we do, we would like to thank every one of our readers for, well, reading our blog! It’s nice to know we aren’t talking to ourselves, and that we are (hopefully) presenting some great recipes and offering useful cooking tips to you readers! So, here are our favorite recipes of 2012, in no particular order (Reader Favorites are listed at the bottom). Enjoy!

Homemade Pizza


Lemon Layer Cake with Vanilla Bean Frosting


Ultimate Banana Bread


Peach Pound Cake


Spinach Artichoke Grilled Cheese


Grandma Pizza


Brown Butter Crispy Treats


Sable Cookies


Mini Pretzel Dogs


Fresh Fruit Tart


Pimiento Cheese Dip


Ricotta-Filled Crepes with Berry Coulis


And now, for the most-viewed posts (Reader Favorites), in order:

1) Sauteed Brussels Sprouts with Parmesan

2) Oreo Peppermint Bark

3) Homemade Pizza

4) Pumpkin Muffins with Pecan Streusel Topping

5) Pumpkin Roll

6) Chocolate Swirl Buns

7) Sugar Cookies with Royal Icing

8) Lemon Layer Cake with Vanilla Bean Frosting

9) Caramel Brownies

10) Peppermint Bark Cookies

Happy New Year!

P.S. A great recipe is coming Wednesday that probably would make both of these lists, so make sure to stop by!



Swedish Almond Cardamon Wreath


This dessert is the type of thing that, if we had never had it before, we would be tempted to skip over for other desserts. It’s not that we’re particularly picky, but “Swedish Almond Cardamom Wreath” just doesn’t have the same ring to it as, say, “Salted Caramel Double-Chocolate Brownie.” However, we’re here to tell you that this dessert is not to be missed. Our mom has been making it for as long as we can remember and it has always been delicious. It’s basically a cardamom pastry dough that is then filled with a homemade almond paste. And while it looks pretty impressive, it couldn’t be easier to make because the dough is made in the bread machine and assembly is not complicated. Give it a try!


Swedish Almond Cardamom Wreath

Serves 10

Recipe from More Bread Machine Magic



3/4 cup milk

2 eggs

6 tbsp. honey

6 tbsp. butter

1/2 teaspoon salt

4 cups all-purpose flour

1/2 tsp. ground cardamom

2 1/2 tsp. active dry yeast


2 2/3 cups (10 ounces) blanched almonds

2/3 cup brown sugar

1/2 cup softened butter

4 tsp. all-purpose flour

2 eggs

1 tsp. almond extract


1 1/2 cups powdered or confectioner’s sugar

2 tbsp. milk

1/4 tsp. almond extract


Place all the dough ingredients in a bread machine pan, select the dough setting, and press start.

Meanwhile, place the almonds and the sugar for the filling into a food processor and pulse until finely ground. Add the butter, flour, eggs, and almond extract. Process until combined into a smooth paste.

Once the machine beeps to tell you that the dough is finished, turn off  the machine and turn out the dough onto a lightly flowered surface.

Grease two large baking sheets, or line with parchment paper.

Divide the dough into two balls, and roll each ball into a 12×9 in. rectangle. Divide the filling between the two rectangles, spreading to within 1 inch of the long edges. Starting with the long edge, roll up the dough and pinch to seal. Place sealed-side down on the baking sheet. Shape into a circle and pinch to seal the joined ends.With a knife, dough scraper, or scissors, cut 2/3 of the way through the dough at 1-2 inch intervals.

Cover and let rise in a warm oven 30 to 45 minutes or until doubled in size. Remove from the oven before preheating it to 350 degrees F.

Bake for 15-20 minutes or until golden brown. Let cool on a wire rack.

Whisk all the icing ingredients together until smooth. Once the wreaths are cool, drizzle with icing. If you like, decorate with seasonal sprinkles. Enjoy!

Note: We have never tried to make this recipe without a bread machine, but we assume that you could  knead the dough ingredients by hand or with your stand mixer until a smooth dough forms. Then, let rise for about an hour.

Chicken Taquitos and Refried Beans


It seems like most people really like Mexican food; many of our friends have obsessions with places like Chipotle and Qdoba and bowls of chips with salsa, guacamole, or queso dip. We definitely agree- we love it! Taquitos are lots of fun both to make and to eat. To us, they taste sort of like a flavorful rolled-up quesadilla, which is a very good thing. And, while refried beans might not be something you would consider making from scratch, they are super easy and delicious. Having a Mexican craving? We highly recommend making this for dinner.


 Chicken Taquitos

Makes about 12

Recipe from Annie’s Eats


3 oz. softened cream cheese
¼ cup salsa (use your favorite recipe or brand)
1 tbsp. freshly squeezed lime juice
1 tsp. chili powder
½ tsp. cumin
½ tsp. onion powder
2 cloves minced garlic
3 tbsp. chopped cilantro
1-2 green onions, chopped
2 cups shredded cooked chicken (we recommend poaching it to cook)
1 cup shredded Mexican cheese
10-12 6-inch flour tortillas
Olive Oil
Kosher salt


Preheat the oven to 425˚ F.  Line a baking sheet with parchment paper.

In a large mixing bowl, combine the cream cheese, salsa, lime juice, garlic, spices, cilantro, green onions, chicken and shredded cheese.  Mix until well combined.

Heat the tortillas in the microwave to make them soft enough to roll easily, about 20-3o seconds. If your tortillas are soft, you can skip this step.  Place a tortilla on a work surface.  Spoon 2-3 tablespoons of the filling mixture down the edge of the tortilla.  Roll the tortilla up tightly around the filling.  Place seam-side down on a baking sheet.  Repeat with the remaining tortillas and filling.  Brush the tops lightly with olive oil and sprinkle with a pinch of kosher salt.

Bake 15-20 minutes, until crisp and golden brown.   Serve with sour cream and salsa if you like.

Refried Beans

Serves about 4-6

Recipe from Annie’s Eats


2 strips bacon, chopped
½ medium onion, finely chopped
1 minced clove garlic
¼ tsp. ground cumin
Pinch cayenne pepper
Salt and pepper
1 (15 oz.) can pinto beans, drained and rinsed (or 1½ cups cooked pinto beans)
1 cup chicken or veggie broth, divided
¼ cup salsa (optional)


Heat a medium skillet over medium-high heat.  Cook the bacon until crisp, being careful not to burn.  Remove the bacon pieces to a paper towel-lined plate, leaving the grease in the pan.

Add the onion to the pan with the bacon grease and cook until just tender, about 4-5 minutes.  Stir in the garlic, cumin, cayenne, and cook until fragrant, about 30-60 seconds.  Season to taste with salt and pepper.  Add the beans to the pan.  Pour in about 2/3 cup of the broth, bring to a boil, and reduce to a light simmer.  Let simmer for about 10 minutes or until the beans are soft enough to mash easily.

Remove the pan from the heat, stir in the salsa if using, and mash the bean mixture as desired. Either pulse in a food processor until smooth or mash with a fork.  Add up to 1/3 cup more broth if your beans are too stiff (ours were a little liquidy, so we skipped this step).  Adjust seasonings to taste.  If you like, garnish with shredded cheese. Enjoy!

Eggnog Muffins


We hope everyone had a wonderful Christmas with their families and friends! We had a nice, quiet Christmas at home with our grandparents and family, enjoying some delicious baked goods and their company!

These muffins were actually our breakfast Christmas morning, and they were too delicious not to share, even though Christmas itself is technically over (although really, the Christmas season extends for another week or so, so these muffins are still appropriate!). Anyway, these muffins are not short on flavor at all. The eggnog is definitely the main flavor here. A lot of eggnog-flavored baked goods seem to lose their flavor after cooking, but these muffins do not have that problem. For eggnog lovers/likers, this is great! Not to mention, these muffins are bakery-worthy in appearance and have a great texture. They are very easy to make, and serve as the perfect use for any leftover eggnog in your fridge.

P.S. Hopefully some main dish things will come to our blog soon! It’s been busy in the past few weeks with school and then Christmas, and baked goods are faster to make and photograph. Regardless, we are long overdue for something non-sweet to be posted on here and hope to remedy that problem as soon as possible!

Eggnog Muffins

Makes 15-18 muffins

Recipe via Pink Parsley


For the muffin base:

4 tablespoons unsalted butter, softened to room temperature

3/4 cup sugar

2 large eggs

2 tsp baking powder

1 tsp ground nutmeg

1/2 tsp salt

1 tsp vanilla extract

2 1/2 cups all-purpose flour

1 1/4 cups eggnog

For the topping:
1/2 cup sugar
1/2 cup all-purpose flour
1/2 tsp ground nutmeg
Splash of eggnog
3 tablespoons butter, melted

Preheat the oven to 425 degrees.  Line a muffin pan with liners and spray each lightly with nonstick cooking spray.
In the bowl of a stand mixer, cream the butter and sugar at medium speed until fluffy.  Add the eggs, one at a time, scraping down the bowl after each addition.
Add the baking powder, nutmeg, salt, and vanilla extract to the bowl and mix until just combined.  Beginning and ending with the flour, alternate adding the flour and eggnog to the bowl, mixing at low speed, until each ingredient is just incorporated.
Spoon the batter evenly into the prepared muffin cups.
To make the topping, use a fork to combine all of the ingredients just until the mixture is crumbly. Do not overmix. Sprinkle the topping evenly over the batter.  Bake 18-20 minutes, or until the topping is turning golden-brown and the muffins are cooked through.  Allow to cool for a few minutes in the pan, then transfer the muffins to a wire rack to cool before serving. Enjoy!
Side note: If you are not a huge fan of eggnog, we recommend taking the eggnog and nutmeg out of the topping and replacing it with milk instead, for a plain topping. The flavor will still come through in the muffin base, but it will be less strong overall. But honestly, we thought these muffins were amazing and our brothers, who are not huge fans of eggnog, still enjoyed these!

Sable Cookies


Sometimes we think that there is nothing better than something flavored purely vanilla. If you are having a vanilla craving, these are a good answer because they have spectacular vanilla flavor. Vanilla comes in two forms here: a vanilla bean and two tablespoons of vanilla extract.

We actually improvised quite a bit from the original recipe, since we only had one vanilla bean in our pantry and no vanilla sugar (made by placing a vanilla bean in sugar to “steep” for a couple of days). We suspect that the original recipe is just as delicious, but our cookies turned out beautifully and tasted fantastic, so we will probably continue to make them our way. These cookies are crunchy from the Turbinado sugar on the edges, which is possibly the best part. This recipe makes the ideal cookie to leave out for Santa or just to sit eating while reading a book on a chilly day!


Vanilla Sable Cookies

Recipe adapted from Annie’s Eats

Makes about 3 Dozen Cookies


1 cup unsalted butter, at room temperature
1 vanilla bean, split lengthwise
2/3 cup granulated sugar
2 large egg yolks                                                                                                                                                                                                                                                        2 tbsp. vanilla extract
2¼ cups all-purpose flour
½ tsp. salt
Turbinado sugar, for coating
1  egg white mixed with 1 tbsp. water


In the bowl of an electric mixer, combine the butter, seeds scraped from the vanilla bean pod, and sugar.  Beat on medium-high speed until fluffy, about 2 minutes. Add in the egg yolks and vanilla extract.  Blend in the flour and salt on low speed until incorporated (dough should be thick).

Gather the dough together and transfer to a piece of parchment paper.  Form into a log about 1¾-inches in diameter.  Roll the dough tightly up in the parchment paper, and twist the ends to seal.  Transfer the dough to the freezer and chill until very firm, at least 2 hours (we baked a few skipping this step, and they were fine, albeit a little harder to work with!).

When you are ready to bake the cookies, preheat the oven to 350˚ F.  Line baking sheets with parchment paper.  On a piece of wax paper, pour a line of turbinado sugar for coating the dough log.  Remove the dough from the freezer, brush lightly with the egg wash, and roll in the turbinado sugar, pressing gently to adhere.  Transfer the dough to a cutting board and slice into rounds just less than ½-inch thick.  Place the dough rounds on the prepared baking sheets.

Bake cookies until the edges are light golden and the centers are just set, about 15 minutes.  Let cool on the baking sheets briefly, then transfer to a wire rack to cool completely. Enjoy!

Sugar Cookies with Royal Icing


We have been wanting to make sugar cookies with royal icing for a very long time. Who can blame us? Sugar cookies with royal icing look beautiful and are impressive for party favors and for Christmastime! We finally tried them for the first time this weekend and we were very happy with the results! Now, our decorating skills are far from perfect, but hopefully with a little practice we’ll be able to refine them and make some truly beautiful cookies that are more complicated. For now, though, these snowflakes fit the bill nicely for a first-try batch. We love the cookie base and have used it in the past (minus the royal icing) countless times, because it is easy to work with and does not require chilling. It is basically no-fail dough. The royal icing came from a respected source, Bake at 350, who makes some pretty gorgeous royal icing sugar cookies! We were happy with how easy it was to make and use- seriously, anyone with even minimal baking skills can make a royal icing cookies (maybe not perfect ones, but acceptable ones)! Keep posted for (hopefully) many more royal icing cookies to come!

Sugar Cookies with Royal Icing

Makes about 3 dozen cookies (this depends on the size of your cookie cutter)

Cookie base from Wilton

Royal icing recipe from Bake at 350


For the cookie dough:

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

1 egg

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract2 3/4 cups all-purpose flour1 teaspoon baking powder1 teaspoon salt

For the royal icing:

4 tablespoons meringue powder

Scant 1/2 c. water

1 lb. powdered sugar

1/2 – 1 tsp light corn syrup

A few drops of clear vanilla or almond extract


For the cookies:

Preheat oven to 350ºF.

In large bowl, beat butter and sugar with electric mixer until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Divide dough into 2 balls.

On floured surface, roll each ball into a circle approximately 12 in. diameter x 1/8 in. thick. Dip cookie cutter (we used a snowflake-shaped cutter) in flour before each use. Bake cookies on ungreased cookie sheet 8-11 minutes or until cookies are lightly browned.

For the icing:

Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in powdered sugar and beat on low until combined. Add the corn syrup and extract. Increase speed to medium-high until very stiff peaks form and icing is glossy. This consistency will be used to pipe around the edges of each cookie. Add water by teaspoonful until the frosting is thin, to the consistency of syrup. This will be used for flooding the inside. Dye a small amount of the icing blue.

Procedure for decorating:

Let the cookies cool. Once cooled, carefully pipe the stiff frosting with a very small piping tip around the edges of each cookie. Let dry for 1 hour. “Flood” in with the liquidy frosting using a squeeze bottle. Use a toothpick to ensure icing reaches the edges. Let sit for several minutes, then make a dot of blue icing in the center of each cookie. Using a toothpick, “pull” out the frosting to make the pattern. Top with a small edible pearl if desired. Let sit out overnight to fully dry (in a clean and undisturbed area, without covering), and then serve. Enjoy!

Risotto with Chicken and Caramelized Onions


This risotto is a great option for a winter dinner because it is quick and easy to make, it is as warm and comforting as a bowl of soup, and, of course, it tastes delicious. We have tried out a couple of other risotto recipes, and this one is by far the best. It’s so good that we have made it multiple times. The combination of caramelized onions, herbs, and chicken make it truly delicious. It does have a couple finicky steps, but none are as tricky or time-consuming as they seem.  Give it a try, because believe us, you won’t be sorry!

Risotto with Chicken and Caramelized Onions

Recipe from Annie’s Eats

Serves About 6

1½ tbsp. olive oil, divided
1 yellow onion, thinly sliced
Pinch of sugar
5 cups low-sodium chicken broth
2 cups water
3 boneless, skinless chicken breasts
4 tbsp. unsalted butter, divided
¾ tsp. salt
2 cloves garlic, minced or pressed
2 cups Arborio (medium grain) rice
1 cup dry white wine
2 oz. grated Parmesan cheese (about 1 cup)
1 tsp. freshly squeezed lemon juice
2 tbsp. minced fresh parsley
2 tbsp. minced fresh chives
Ground black pepper

Add 1½ teaspoons of the olive oil to a large skillet over medium heat.  Add the sliced onion and sugar. Stir to coat.  Allow the onion to cook, stirring occasionally, until deep golden brown and caramelized.  Remove the onions and set aside.

In a large saucepan over medium heat, combine the chicken broth and water and bring to a simmer. Add the remaining tablespoon of olive oil to the skillet used to cook the onions set over medium-high heat.  Season the chicken breasts with salt and pepper.  Transfer the chicken to the heated skillet and cook, turning once, until each side is a light golden brown.  Remove from the heat and transfer the chicken pieces to the saucepan with the simmering broth mixture.  Let cook until an instant-read thermometer inserted into the thickest part registers 165˚ F or until no longer pink.  Remove the chicken from the broth.

Add 2 tablespoons of the butter to a Dutch oven set over medium heat.  Once melted, add the garlic and cook just until fragrant, about 30 seconds.  Add the rice to the pan, stirring to coat.  Cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring constantly, until fully absorbed, about 2-3 minutes.  Stir 5 cups of hot broth mixture into the rice.  Reduce the heat to medium-low, cover and simmer until almost all liquid has been absorbed and the rice is just al dente, 16-19 minutes, stirring twice during cooking.

Add ¾ cup of the hot broth mixture to the risotto and stir gently and constantly until the risotto becomes creamy, about 3 minutes.  Stir in the Parmesan.  Remove the pot from the heat, cover and let stand for 5 minutes.

Shred the chicken into bite-sized pieces.  Stir the shredded chicken and caramelized onions into the risotto with the remaining 2 tablespoons of butter, lemon juice, parsley and chives.  Season to taste.  If desired, add up to ½ cup of the remaining broth mixture to add moisture and loosen the texture.  Serve immediately.

Peppermint Bark Cookies


A few weeks ago, well before Christmas baking season had really begun, we saw a bag of peppermint bark baking pieces at Trader Joe’s. It obviously went into our cart pretty quickly! We waited for a little while to use them, and finally made these cookies. They were very, very good! The peppermint bark pieces had peppermint extract in them, plus candy canes on top, so we didn’t need to add any chopped candy canes to our dough. However, if you make or use peppermint bark pieces without a lot of peppermint flavor, add some chopped candy canes. We added a few more white chocolate chips and regular chocolate chips for good measure. Also, we both agree that in the same way chopped Oreos go with peppermint bark (see the post on our blog), they would go well here too!

Peppermint Bark Cookies

Makes about 24

Recipe adapted from The Best New Recipe


2 cups plus 2 tbsp. all-purpose flour

½ tsp. baking soda

½ tsp. salt

12 tbsp. unsalted butter, melted and cooled until warm

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla extract

About 1 cup peppermint bark pieces (we recommend the ones from Trader Joe’s, but you could make your own by chopping up peppermint bark)

1/2 cup white chocolate chips

½ cup semi-sweet chocolate chips

Optional: Chopped candy canes/Oreos


Adjust oven racks to upper and lower-middle positions. Preheat oven 325°.Whisk dry ingredients together in a medium bowl and set aside.

With electric mixer, mix butter and sugars until thoroughly combined. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Stir in peppermint bark pieces, chocolate chips, and white chocolate chips.

Roll a scant half-cup of dough into a ball place dough onto cookie sheet, leaving plenty of room between each ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft (about 12 minutes). Do not overbake!

Cool cookies on sheets until able to lift without breaking. Transfer to a wire rack to cool. Enjoy!

Popcorn Balls


Popcorn balls are something that we have enjoyed since we were little, thanks to our popcorn-loving mom. It is only time for us to put a recipe for them on our blog! They are often overshadowed by other easy desserts, such as rice krispie treats, but in our opinion, they are one of the yummiest no-bake treats to make. Also, they are super easy and fun. They work for pretty much any season, as they can be dressed up with sprinkles, dyed marshmallow, and festive packaging. Things can often be busy around holidays like Christmas, so it’s always nice to have an easy go-to treat.

Popcorn Balls

Recipe from Annie’s Eats

Serves about 8-10


4 tbsp. unsalted butter

10 0z. marshmallows

1 tsp vanilla extract

1/4 tsp salt

12 cups popcorn

Sprinkles for decoration


Melt butter in a saucepan over medium heat. Stir in the marshmallows, vanilla, and salt. Continue heating until the marshmallows are melted and everything is smooth.

Put the popcorn in a large bowl, and pour the marshmallow mixture over the top. Toss gently to coat the popcorn. If your mixture is too sticky, add a little more popcorn. Let cool for a minute or two. Butter your hands and form into balls. Place on waxed paper, and top with sprinkles. Allow to set. Enjoy!

Ricotta-Filled Crepes with Berry Coulis


A crepe is one of those things that seems more intimidating and challenging than it actually is, but once attempted, is way easier than expected. We’ve made crepes many times before, and our mom made them many times before that, and every time they turn out nicely. They are a little tricky to flip if you’ve never done it before, but with practice they can be mastered. And the results are worth it! Both of us like crepes better than regular pancakes because of their thin and delicate shape that seems more appetizing at breakfast than a thick and hearty pancake (although these crepes probably fall under the dessert category rather than breakfast!).

Anyway, crepes go wonderfully way with a variety of fillings, and we feel that this one is a winner. Ricotta cheese is sweetened with powdered sugar and vanilla, with a splash of half and half, then folded inside a crepe. Then, a drizzle of berry coulis tops the crepe off with a slightly tart and refreshing flavor that cuts through the richness of the ricotta filling- we used blackberries, but you can use any berry, fresh or frozen. This is certainly the perfect breakfast or dessert for any occasion and is easily adapted. If you use strawberries in the coulis, stir  a few mini chocolate chips into the ricotta filling. Or, sweeten your ricotta with honey and serve with a blueberry coulis. It’s up to you!


Ricotta-Filled Crepes with Berry Coulis

Crepe recipe and berry coulis recipe from the Cook’s Illustrated Cookbook. Ricotta filling method developed by us.

Serves 5 (2 filled crepes each)


For the berry coulis:

12 ounces fresh or frozen berries (thawed if frozen)

1/4 cup water

5-7 tablespoons of sugar (adjust this amount depending on the sweetness of your berries)

1/8 teaspoon salt

2 teaspoons lemon juice

For the ricotta filling:

15 ounces whole-milk ricotta (we strongly recommend whole-milk ricotta here, because lower fat ricotta is grainier)

3/4 cup powdered sugar

2 tablespoons half and half (or whole milk)

1 teaspoon vanilla extract

For the crepes:

1 cup all-purpose flour

1 teaspoon sugar

1/4 teaspoon salt

1 1/2 cups milk

3 eggs

2 tablespoons unsalted butter, melted and cooled


For the berry coulis:

Bring berries, water,  5 tablespoons sugar, and salt to a slight simmer in a medium saucepan over medium heat. Stir occasionally until sugar is dissolved and berries are heated through, about a minute. Process mixture in a blender (or use an immersion blender) until smooth, about 20 seconds. Strain through a fine-mesh strainer.  Stir in lemon juice and add more sugar if necessary. Refrigerate for an hour until chilled and thickened.

For the ricotta filling:

Stir together all the ingredients vigorously for one minute. Refrigerate until ready to use.

For the crepes:

Whisk flour, sugar, and salt in a medium bowl. In a separate bowl, whisk together milk and eggs. Add half of milk mixture to dry ingredients and whisk until smooth. Add butter and whisk until incorporated. Whisk in remaining milk mixture until smooth.


Heat a 12 inch nonstick skillet for several minutes and grease with butter. Pour 1/4 cup batter in the pan and tilt the pan to evenly coat the bottom. Cook crepe without moving until top surface is dry and the edges are starting to brown, about 25 seconds. Loosen the edges of the crepe with a small spatula, then use a larger spatula and your fingertips to help flip over the crepe. Cook for about 20 more seconds. Transfer to a wire rack and repeat with remaining crepes (if desired, transfer to a slightly warmed oven to keep crepes hot).

Take each crepe and spread a layer of ricotta over half. Fold into quarters and top with berry coulis. Dust with powdered sugar and serve. Enjoy!

Side note: You’ll have extra berry coulis. Serve over pound cake or pancakes, or just halve the recipe.