The cookies you see to the left are the end result of a spontaneous Kitchen Adventure which transpired on 12/23/12 at 3am.
Instead of measuring and taking notes, I haphazardly through ingredients into a bowl and hoped for the best.
Yeah, I know. *smacks self* I should know better at this point and I apologize for my lack of judgement. Truth be told, I anticipated them totally sucking due to difficulty keeping the dough together as I scooped it out onto the pan. Instead, they were phenomenal.
And by phenomenal I mean crispy, not too sweet, & not your usual seasonal cookie.
I plan to make another batch following the measurements below and will report back upon sampling. However, it should be noted that cookie recipes are often forgiving so don't even think about not trying this recipe! Until then, I'm off like a prom dress ;-)
Oatmeal S'mores Cookies
Vegan, Gluten Free
Makes 12 - 18 cookies, depending on size
3 oz brown sugar, packed
4 Tbs sugar in the raw
1/3 ish cup semi sweet chocolate chips
2 handfuls (vegan) mini marshmallows ** see notes
1 - 1 1/4 ish cup old fashioned rolled oats
1/2 - 2/3 cup all purpose flour ** see notes
1/2 ish tsp guar gum, maybe a little more. ** see notes
Several shakes of apple pie spice
Shake of salt
1/2 ish tsp baking soda
1 tsp bourbon vanilla extract
1 eggs worth egg replacer ** see notes
1/2 - 3/4 cup (soy free) earth balance vegan buttery spread, half melted
Preheat oven 350F and prep your baking sheets.
Combine dry ingredients in large mixing bowl
Add the wet to the bowl and stir until well combined.
Shape heaping teaspoons of dough into balls and place on prepared baking sheet.
Press the top down to slightly flatten.
Bake at 350F for approx 11 - 13 minutes.
Remove pan froom the oven and let cookies cool down (and firm up) approx 5 min.
If your dough is too wet, slowly add additional flour.
If your dough is too dry, add splashes of water.
If you are having trouble handling/ shaping the dough, put it in the fridge to firm up a bit or get it to the pan and shape it
I used King Arthur Gluten Free All Purpose
Not gluten free? Omit guar gum and use regular all purpose flour
Not vegan? Use standard mini marshmallows and an egg
December * January * February
Year - Round
It's Gluten Free
KNOCK - YOUR - SOCKS - OFF
O M F G - this dip is amazing, and by amazing I mean make this IMMEDIATELY!
I stumbled upon this
recipe for White Pizza Dip on La Phemme Phoodie
and it was love at first sight. I used to adore white pizza and even made a few vegan pies post-break up with dairy. However, white pizza in dip form was a new deliciousness that I had yet to explore and to the top of the kitchen adventures bucket list it went. I hit Trader Joe's later that day for vegan cream cheese (Note: Joe's brand is, in my opinion, better than most of the other vegan cream cheese brands. However I would describe it as good not great) and was indulging in what's now my new favorite dip before sun down.
I halved the original recipe (which can be view here
on Veggie Converter) and made it slightly more complicated via incorporating a homemade vegan cheese sauce AND I made a small pizza dough, which I used to make a batch of fresh bread sticks. Well worth the extra effort in my opinion. However, you can skip the cheese sauce and instead increase the mozzarella and cream cheese as well as dip with store bought crackers/bread of choice. Along with this, I added more kale than the original called for as I really needed to use up what I had. If you hate kale - or don't have any on hand - instead of omitting it out entirely, substitute it with a different green vegetable.
1 (small batch) recipe Pizza Dough
1/3 pint grape tomatoes, tomatoes cut in half
salt & pepper, to taste
4 ounces cream cheese, softened
5 ounces mozzarella cheese shreds
3 garlic cloves, minced or pressed
Italian seasoning, to taste
4 ounces steamed and shredded kale
1 recipe Nutritional Yeast Cheese Sauce *recipe below
Begin by prepping the pizza dough and set aside.
While dough rises, preheat oven to 400F. Place tomatoes on baking sheet. Spritz with olive oil pepper, and salt, then roast until bursting (approx 20 min).
While tomatoes roast, mix cream cheese with roughly 3 oz of the cheese shreds. Prepare nutritional yeast cheese sauce and immediately add it to the cream cheese/shreds mixture, along with the seasoning, garlic, cooked kale & the roasted tomatoes. Stir to combine. Transfer mixture to an oven-safe baking dish, sprinkle with remaining mozzarella shreds, and set aside.
By now the pizza dough should be ready to roll out onto a baking sheet (depending on the side of the pan it will only take up half, thus allowing you to place the dip onto the empty side of the pan). Once the dough is rolled out, scour into sticks, place oven safe dish on the baking sheet. Bake dip for 25 minutes, or until top is golden and bubbly. and bake sticks until golden.
Nutritional Yeast Cheese Sauce
5 Tablespoons Nutritional Yeast
1 Tablespooon Brown Rice Flour
1/2 cup cold water
Pinch Garlic Salt
Squirt Spicy Brown Mustard
Combine all the ingredients in a small sauce pan and, while stirring constantly, bring to a boil over medium high heat. Reduce heat and continue cooking until desired consistency is reached. Use as desired.
Note: For the flour blend I used bobs pizza mix
Small Batch Pizza Dough
1/2 cup warm water
1/2 Tbs yeast
pinch of sugar
1/2 Tbs olive oil
pinch of salt
1 - 1 1/4 cup gluten free flour blend *
seasoning of choice, optional
Proof yeast in a measuring cup, add olive oil. and set aside. Add dry ingredients to a small bowl, add in the wet ingredients, stir until well combined (about 5 minutes). Cover with warm wet towel and allow to rise in a draft free area for 20 min. When ready, roll out onto half of a parchment lined baking sheet, scour, and bake until golden.
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It's Not a Diet, It's a Lifestyle!
I already know what you're thinking.... Between my sporadic (at best) postings and then an unannounced two month hiatus, it will be a miracle if anyone is still reading this blog. I'm not sure what to say about the last few months, but I do apologize for the lacking enthusiasm and piss poor commitment I've demonstrated. Life has a sick sense of humor at times... Fortunately I' weathered the storm, repaired the damage, and hauled my sweet ass back to blog-land with ample time to celebrate this magically delicious (and oh so Zombilicious!) time of the year with you.
Autumn is - and always will be - my favorite season and October in particular has always been my favorite month of the year. However, neither have been very festive the last few year. This October marks the two anniversary of dad's passing and Halloween this year will be my first one without Lucy (Meow!). Yep, it's safe to say Autumn and October are permanently scarred... However, doing nothing exacerbates the sense of loss and the last thing I want - or need - to do is drown in misery, thus this year is also the year I resume celebrating.
Grains Not Brains: Go Vegan!
I purposely chose today to resume posting as today is The Secret Recipe Club's Reveal Day for Group C and my assigned blog, Steak N Potatoes Kinda Gurl
the perfect recipe to kick off the festivities: White Chicken Chili
. Interestingly enough, I was unaware that a white chili even existed but then I stumbled upon a picture a day or two before the October assignments were sent out. Intrigued, I commented to the herd that I must sample this white chili and added it to my mental kitchen adventures to do list. In the spirit of "nothing is by chance - there are no coincidences", it's safe to say this white chili kitchen adventure was ment to be and I excitedly informed my coworkers that I'd be bringing white chili to work!
Vegan White Chili
Adapted from: Steak & Potatoes Kinda Gurl
Note: I veganized the original recipe as I really really really wanted to eat some and I made it in a 2.5 quart crockpot instead of on the stove.
1 (14.5oz) can cannellini beans, undrained
1 (14.5oz) can small white beans, drained and rinsed well
1 2/3 cups cooked chickpeas
2 cups white corn
1 small yellow onion, chopped small
3 cloves garlic, minced
1 1/2 - 2 cups Vegetable broth*
Cayenne Pepper, to taste
Fresh Cilantro, to taste
Optional Toppings: Sweet Potato Chips, Sour Cream, and Cheese Shreds
Place all the ingredients except broth in Crockpot and stir to combine. Add vegetable broth (I used roughly 1 3/4 cups) and stir again. Cover with lid and cook on low 5 - 6 hrs.
The Verdict: EPIC!!
I've made this twice now for lunch with coworkers and on both occasions it was devoured.
Big thanks to Desiree for the AMAZING recipe (more of her deliciousness can be viewed here
) and for the SRC as a whole for fun!
Positive vibes to all for a fantastic week ahead!
Once again reveal day is upon us and as usual I am super excited to share another winning recipe with you! Secret Recipe Club!
My assignment for August was the super fantastic and oh so delicious blog, Our Eating Habits
. A quick scan of the recipe indexes affirmed the "tasty recipes in and out of the home" tagline and Jaime, the sites author, summed it up perfectly when she brilliantly wrote "Why waste time and calories on bad food?"
Our Eating Habits is chock full of recipes, which further fueled my already ridiculous level indecisiveness. However, I wisely viewed the cooking index
first (had I clicked on the baking index - German Chocolate Cake
, Chocolate Mousse Crunch Cake
, Clone of Cinnabon
, Toffee Crunch Blondies
- I'd still be trying to decide). Slowly but surely I narrowed it down to the Potato Pancakes and the Roasted Tomato (& Barley) Soup, and unable to choose between the two, I decided to make both. Noted Notables
Jaimes potato pancake recipe calls for breadcrumbs, which are generally not gluten free and egg, which is not vegan so I made the following tweaks to the recipe accommodate my
(humor me folks, it's Monday!)
* I processed a slice of my own homemade gluten free high protein bread in my magic bullet, thus making homemade high protein gluten free bread crumbs.
*I replaced the egg with a nayonnaise water mix because thats the only thing I had on hand. I've used this technique in the past (to breading my jalapeno poppers) and it once again yielded deliciousness.
* In regards to the soup, I replaced the barley with a mix of quinoa and millet.
Adapted from Our Eating Habits
2 medium/large potatoes, peeled & shredded (approx 2 cups worth)
1 heaping Tablespoon gluten free bread crumbs * see notes
1 heaping Tablespoon Nayonnaise (or 1 egg) ** see notes
1 Tablespoon Mrs. Dash Onion & Herb Seasoning
Salt & pepper, to taste
In a shot glass, mix nayonnaise with a little water so that it mimics the consistency of an egg. Set aside.
Add remaining ingredients in a medium bowl, pour in the nayonnaise and mix everything together until well combine.
Heat a small amount of oil in frying pan and scoop spoonful of mixture use back of spoon to spread it out. Flip when first side is browned and cook second side.
Serve with sour cream and/or applesauce.
Roasted Tomato and Quinoa-Millet Soup
Adapted from Our Eating Habits
(14.5oz) can diced tomoatoes, undrained
1 large onions, diced
1 cloves garlic, minced
1 tablespoons olive oil
2 cups Trader Joes Low Sodium Vegetable Broth
1 stalks celery, diced
1/4 cup uncooked quinoa millet mix
1 tablespoons chopped fresh parsley
Drain tomato juice into a soup pot. Place tomatoes, onions and garlic in baking dish. Sprinkle with olive oil. Bake at 425 degrees for 20 minutes.
Add tomato mixture to juice in soup pan. Add broth, celery, and grains. Bring to boil, reduce to low and simmer covered for 30 minutes. Stir in parsley. Eat and enjoy!
Yay, Reveal Day!!
Making Memories .... One Fun Thing After Another is written by Erin. Erin described herself as "a single Mom to two amazing kids, ages 6 and 8" and in her about me section, states that "in her spare time" she is a full time Middle School Counselor. *chuckles* As the name of Erin's blog implies, Making
Memories ... One Fun Thing After Another is a good time. I'm in awe of Erin's creativity and her fun food
section had me wishing Erin was my mom when I growing up.
Octo-Dog & Shells
Mini S'Mores Hand Pies
Root Beer Float Pops
Angry Birds for Dinner!!!
Eager to see what my assignment entailed but no near an actual computer, I logged onto Making Memories ... via my cell phone. The first recipe I clicked was for S'Mores Mini Hand Pies
, which linked me to S'Mores Stuffed Brownies
. Both recipes profoundly spoke to the former S'more addict self and I quickly came to terms that I'd be falling off the wagon at some point over the upcoming weekend. Miliseconds after texting Darin, my always willing partner in crime for throwing dietary caution to the wind, my S'Mores intervention transpired via this
recipe for Homemade Butterfinger Candy Bars.
I followed the recipe as written and the end result was everything I hoped for and more.
Family and friends gobbled these up in record time.Note
The recipe for homemade butterfinger candy bars requires only three ingredients, however one of those ingredients is candy corn. Rite Aide sells candy corn all year long and their brand candy corn does not contain High Fructose Corn Syrup. The ingredient list, which includes egg white and gelatin, as a whole is nonetheless suspect, so proceed with the usual label reading caution and as always enjoy in moderation.
Homemade Butterfinger Candy Bars
From Making Memories .... One Fun Thing After Another13 oz candy corn
(I used Rite Aide Brand)*13 oz peanut butter
(I used a natural, no stir kind)15 individual squares Trader Joes 72% Cacao Chocolate
Line an 8 x 8 pan with enough parchment paper, so that the paper drapes over the sides.
In a sauce pan over medium heat, melt candy corn. Be sure to stir the candy throughout the melting process. Once fully melted, add peanut butter to the sauce pan and continue stirring until well combine. Once combined, dump mixture into the parchment lined pan and spread evenly with back of spoon. Allow to cool completely.
When candy has completely cooled, cut it into rectangles (or squares if you prefer) and set aside. Melt chocolate in double broiler. Then dip rectangles into the melted chocolate and place each on sheet of wax paper to cool. Your butterfingers are ready to be devoured once the the chocolate has set :-)
Thanks for the awesome recipe, Erin. You rock!!
Vegan, Gluten Free, & Oh So Delicious
Dairy-Lovin-Bastard Robbin's Style Ice Cream Cake
Cookie Madness Ice Cream Cake Mini'sServings: 2 per mini cakeYou will need:2 mini springform pansYour favorite cookie dough recipe (yield 12 cookies)1/2 cup if your favorite ice creamWhipped Cream, for toppingMini Chocolate Chips or Sprinkles, for garnish, optionalTo make the cookie base:
I used this
coconut chocolate chip cookie recipe for the needed cookie dough and So Delicious Cookies & Cream Coconut. Follow directions for making dough and chill in fridge till ready to use.
Meanwhile, preheat oven 350F and prep pans. I used 3 mini springform pans spritzed with cooking spray and a parchment lined baking sheet.
Take 4 chunks of dough, roll into balls, and place on parchment lined baking sheet. (You will later crumble one or two of these as a topping on the cake.)
Divide remaining among mini pans. I then placed the pans on opposite end of baking sheet with cookies.
Bake at 350F until golden. Cookies on the sheet took about 12 minutes, where as the cake components took around 17 minutes. Remove from oven and allow to cool completely. To make the ganache
: The dark chocolate ganache serves as a layer between the cookie base and the ice cream as well as for drizzling on top of the cake at the very end. Dark Chocolate Ganache
1/4 cup coconut milk
1/4 cup semisweet chocolate chips
1 1/2 tablespoons vanilla agave nectar
Bring coconut milk to a simmer. Add chocolate and agave nectar. Stir, while simmering, until melted and combine. Remove from heat and allow to cool for 5 or so minutes prior to layering on the cookie base. Place pans in freezer so ganache can set & set pan close by if you if you plan to drizzle it on top at the very end.
While the ganache sets, remove ice cream from freezer to soften and if your whipping your own cream as I did do that now. Next, crumble the cookies into a bowl and set bowl aside until your ready to top the cake and if the remaining ganache needs reheating to make it drizzle-able do that too.
When remaining ingredients are ready to rock, proceed as follows:
Remove mini springform pans from the freezer. Spread softened ice cream softened, spread ice cream on top of the base. Top with whipped cream, crumbled cookies, and ganache drizzle. Cover mini pan (I placed mine in a lidded containers) and freeze overnight or for about 2 hrs. To serve
: Carefully remove sides of pan and admire your creation while it stands at room temp for a few minutes prior to cutting. Variation
Make one mini cake and a mini chipwich cake via reducing cookies to 3 and divide remaining dough into 3 mini springform pans (instead of two) or just make chipwiches via diving all the dough among four mini spring forms. To make chipwich
: Spread soften ice cream on one base and carefully top with the remaining cookie base. Wrap and freeze. To serve
: Remove from freezer and allow to soften just enough for rolling sides in sprinkles or chips so they stick.
Runner #5 ....
J/Fit 30Lb Workout Vest
My Cardio Workout Vest
Will You Survive?
GRAINS NOT BRAINS: GO VEGAN!
Emeril OW5005001 Bread Maker, Baguette Machine
Betcha though I forgot about this one. Given my track record on postings and follow ups, I cant really hold it against you.
Then again, if you honest thought I'd be forgetting him any time soon, I strongly suggest you get your head examined cause that right there is what (hot, filthy, sexy) dreams are made of.
But for now, it's time to talk bread -
Three Seed Millet Bread
Adapted from The Gluten Free Gourmet Bakes Bread (Basic Millet Bread Recipe)
1 cup millet flour *
1 cup tapioca flour
1 cup cornstarch
2 1/2 tsp guar gum
3/4 tsp salt
1 tsp agar powder
1 1/2 tsp egg replacer
1/3 cup almond meal
2 1/4 tsp dry yeast (1 packet)
2 flax eggs (or 1 egg + 3 whites)
3/4 tsp dough enhancer or vinegar
3 Tbs coconut oil
3 Tbs Brown Rice Syrup (or other liquid sweetener)
1 1/4 cups water + additional Tbs as needed
1 1/2 Tbs sunflower seeds
1 1/2 Tbs pepitas
1 1/2 Tbs hemp seeds
Save money via buying millet grain instead of millet flour. Grind grain as needed in a coffee grinder or grain mill until flour consistency is reached.
Bread Machine Method: Load ingredients into machine as per manufacturer instructions. Select white bread with medium crust. Press start.
By Hand Method: Grease and flour a bread pan. Set aside. Place all the dry ingredients into a large mixing bowl. Stir to combine. Make a little well in the center.
Proof yeast in large measuring cup. Add remaining wet ingredients. Stir to combine.
Pour wet ingredients into the dry ingredients and mix until all ingredients are incorportaed and dough comes together. Transfer dough to the prepared pan, smoothing it as needed with the back of a wet spoon. Place in warm location and let rest up to an hour. Dough should rise to the top of the pan.
Preheat oven to 400F. Place pan in hot oven and bake 10 minutes. Cover top of pan with foil and continue baking 40 to 50 minutes, or until the loaf has cooked all the way through. Remove from oven and allow to cool before transfering and/or devouring.
Quinoa Millet Bread Recipe
Adapted from Gluten Free Mommy's Millet Oatmeal Bread1 cup brown rice
(or sorghum) flour
1/2 cup quinoa
(or gluten free oat) flour
3/4 cup millet flour
1/2 cup tapioca flour
1/3 cup potato
(or arrowroot, or corn) starch
1/3 cup sweet rice flour
1/4 cup flax seed meal
(if using flax eggs – substitute ¼ cup of other flour of choice)1 Tbs guar gum3 egg equivalents
(egg replacer or flax egg)1 tsp apple cider vinegar2 Tbs liquid sweetener of choice 1 1/2 teaspoons salt2 Tbs of oil1 cup warm/hot water
For Proofing: 1 packet active dry yeast + 2 tsp sugar + 1/4 cup warm/hot water
Make sure all your dry ingredients (and eggs!) are at room temperature.
Grease the bottom of a 10 inch loaf pan or two 8 inch pans. If using flax egg or egg replacer, mix this now and set aside. Heat the oven to 200 degrees and then turn off.
In a large bowl, proof yeast. In a separate bowl, combine all the dry ingredients. Once yeast has proofed (approximately 10 minutes - It should be foamy and active! If not, start over with another packet of yeast), add remaining wet ingredients: water, sweetener, vinegar, egg or its equivelant). Stir. Now slowly add the dry ingredients, stirring to combine. Continue stirring for 10 minutes. The dough should be like very stiff cake batter.
Transfer dough from bowl to prepared pan(s) and place in warm oven to rise for about 1 – 1 1/2 hours. Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.
Note: Slice and freeze for later use if you don't think you will finish this loaf quickly.
High Protein Baguettes
Adapted from Gluten Free Cooking School
Makes 6 baguettes3 cups High Protein Gluten Free Flour Blend
(see below) 1/3 cup palm sugar 1 tablespoon instant yeast 2 teaspoons guar gum 2 teaspoons salt 1/3 cup light extra virgin olive oil 1 3/4 cups club soda or sparkling mineral water6 Flax Yolks =3 Tbs of ground flaxseed + 9 Tbs of warm water + scant 1/4 tsp baking powder
Original directions can be viewed here
Dough can be used for high protein crackers - just line a baking sheet with parchment paper , plop batter on top, and spread as thin as possible with the back of a wet spoon. Scour before baking.
Make flax egg (don't forget to add the baking powder) and let stand 10 minutes. Combine all the dry ingredients in a bowl and stir to combine. Add flax egg and oil to the bowl, then slowly add club soda. Stir until all ingredients are fully incorporated. Set bowl in a warm space and allow dough to rise until double in size (about an hour).
Preheat oven to 350F.
Meanwhile, spoon dough into baguette pans and set aside to rise for approx 30 minutes (while oven preheats). You want the oven to be nice and hot before you start baking!!
Bake until golden brown (about 40 minutes). For extra crusty baguettes, remove from pan and bake directly on the oven rack for the last few minutes. High Protein Flour Blend
Adapted from this
Gluten Free Cooking School Flour Blend Recipe1 1/4 cups white rice flour
1 1/4 cups tapioca flour
1 cups quinoa flour
(or millet or a combination of the two)3/4 cup sorghum flour
1/2 cup superfine brown rice flour
1/2 cup gluten-free egg white protein powder
Add all the flours to a mixing bowl and stir until well incorporated. Transfer to an airtight container and store until ready to use.
Stuffed French Toast made with High Protein Bread
Motivated. Inspired. Optimistic.
and it’s a MONDAY.
I’m on walking on sunshine from an EPIC weekend and I am eager to share the amazing ness that transpired. However, today is a secret recipe club reveal day, which means I have epically amazing deliciousness to share first :-)
My assignment for June was Dancing Veggies
(the name alone had me sold). A quick scan of the recipes page was all it took to know there was no way I would be able to pick JUST ONE
recipe. I clicked, read, and favorited my way down the list. When all was said and done, I had narrowed it down to twenty. I then a short break before going through my bookmarked selections. The end result: I narrowed it down to ten: Zucchini Fritters with Cucumber Sauce
, Slow Cooker Vegetables
, Mexican Style Quiche
, Curry Couscous
, Herbal Tuna Salad with Hummus
, BBQ Pineapple Pizza (with Cauliflower Crust!), Salted Caramel Apple Bliss
, Rustic Blueberry Apple Pie
, Cookie Dough Cheesecake Bars
, and German Chocolate Brownies.
I felt torn…. I was indecisive….. I browsed my bookmarks again… and again…. I slept on it…. or about a week…. and then I text Darin the link to the website and the following message: I want to make my SRC recipe for June when I come in for the Seed. Look through the site and pick one cause I seriously can't decide. It took him all of 60 seconds to reply: Ooooh, Rustic Blueberry Apple Pie.
Oooooooh indeed :-) The pie was freakin' AMAZING and probably the easiest I have ever made in my entire life. The recipe is a keeper and I foresee various pies based on this one in my immediate future.
For the crust:
I followed Bob Redmill’s Easy as Pie Crust
recipe (which is gluten free). The only change I made was that I used super chilled coconut oil (more than a fourth but less than a third cup). For the pie filling
2 cups water
1 tbsp cinnamon
2 tbsp brown sugar
1 tsp vanilla extract
2 apples, cored and quartered
3/4 cup blueberriesFor the topping
2- 3 Tbs coconut oil, softened (not melted)
1/2 cup oats (mix of whole and ground into flour)
1/4 cup brown sugar
Dash of vanilla extract
Bring the water, cinnamon and brown sugar to a boil. Then add the apples, turn heat down, and allow to simmer. Cook the apples for 15 minutes, until the apples are tender and the sauce has reduced by half. Spoon out the apples and reserve in a large bowl. Allow the mixture to keep cooking.
Meanwhile preheat oven to 425F and press the crust into a pie pan. Cook the crust for approximately 7 minutes and remove it from oven. Spoon in the apples and toss on the blueberries. Stir vanilla into the apple sauce mixture and stir. Then pour about 1/3 cup-ish of the apple sauce over the mixture. Reserve the rest for later. Bake Pie for 10 minutes.
While the pie bakes, make the topping via mixing the coconut oil, oats/oat flour mix, and brown sugar together. Set aside until the 10 minutes is up, then remove pie from oven and top with the streusel mixture before returning to the oven to cook for a final 20 minutes or until crust is brown and mixture is bubbly.