Summer Sandwiches

This is not really a post with recipes. I just wanted to show you the sandwiches that we've eaten recently that we've really enjoyed. It's so hot out and there are nights that I don't want to turn the oven on so we turn to sandwiches. Besides them being easy to whip up, they're totally quick and customisable and they're good for lunch or dinner.

Both of these sandwiches are served on OroWeat OatNut Bread. This first sandwich is lightly toasted bread then slathered with Hellman's mayo on each slice of bread. On one slice I added a handful of sweet baby greens, 2 slices of crisp bacon, cut in half, then one hard boiled egg, sliced and seasoned with salt and pepper. A spoonful of garlic pesto tops the remaining slice of bread. We had these again for dinner last night so I had to share them with you- so good!

For tips on how to cook a perfect boiled egg, go HERE.

The second sandwich was a result of a craving. What else is new? It's basically a BLT sandwich with a cornmeal crusted Fried Green Tomato in place of the red tomato slices. Toasted bread with a slather of mayo, sweet baby greens, 2 slices of crisp bacon, 2 slices of fried green tomatoes. I coated the tomato slices with buttermilk and spices (salt, garlic powder and cayenne pepper) then dipped them in seasoned cornmeal then pan fried them til golden. We served these with a side of even more fried green tomatoes and ranch dressing. yes, ma'am.

These are our favorite sandwiches right now, besides the usual turkey/cheddar or gooey grilled muenster cheese. Of course we can't forget about the fried egg topped ham and cheese or the Cuban sandwich or the egg salad sandwich either!

What is on your favorite sandwich?

The Real Bundt And A Giveaway! (CLOSED)

This was an insanely decadent chocolate cake. Not only was it rich, but it was a big honkin' cake. This cake was made in my new 60th Anniversary Bundt Cake Pan from NordicWare available through William-Sonoma. I have a couple bundt type pans and they work well but I've always wanted a real NordicWare Bundt- I just love the sharpness of the detail in the pans. There are many copycat versions but the original is unmistakable. And I finally have one! I'm so excited.

Actually I got this pan for Christmas but it had a few flaws in the finish from the factory and I had to wait til the store had more for me to exchange it. Once I finally did, I knew exactly what I wanted to bake in it. I made the recipe that was on the back of the box that the Williams-Sonoma Kitchens made especially for this pan. This is a 15 cup Bundt pan and it was filled to the tippy top with batter. Just to be sure it didn't overflow, I reserved some of the batter and made a few cupcakes.

This cake was very fudgey and dense. This sucker was a behemoth of a cake, weighing in at over 5 pounds! It was loaded with cocoa, semisweet chocolate, sour cream, eggs and butter- just like every chocolate cake should be. Then it was drizzled with a silky smooth ganache. I opted to add even more chocolate to it by sprinkling it with a handful of mini chocolate chips, simply because I can :-) This is no ordinary cake so I suggest you wait and serve this for a crowd or special occasions unless of course you're PMS-ing and NEED 5 pounds of chocolate cake sitting around :-)

Chocolate Sour Cream Bundt Cake from Williams-Sonoma

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For the cake:

• 1 cup cocoa powder, sifted, plus more for dusting pan
• 7 1/2 oz. semisweet chocolate, finely chopped
• 1 cup boiling water
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp. baking soda
• 1 1/4 tsp. kosher salt
• 20 Tbsp. (2 1/2 sticks) unsalted butter
• 2 1/2 cups firmly packed light brown sugar
• 5 eggs, lightly beaten
• 4 tsp. vanilla extract
• 1 1/2 cups sour cream
• 1 1/2 cups semisweet chocolate chips

For the ganache:

• 6 oz. semisweet chocolate, finely chopped
• 2 Tbsp. unsalted butter
• 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

Guess what? My birthday is in exactly one week (June 29th)! So I have a giveaway for you to help me celebrate. Usually one would give me gifts but this time I have something for you! That's just how I roll. This giveaway is brought to you by the folks at CSN. Have you ever been to their websites? They have over 200 online stores ranging from cookware (where I spent way too much time!) to pet supplies to kids bedding to shoes and handbags. I'm telling you they've got everything you might want or need and at reasonable prices.

The folks behind CSN Stores let me choose the giveaway items and because I loved my pan so much I want you to have this fabulous NordicWare 60th Anniversary Bundt Pan and a Cake Keeper to store your beautiful cake in. Are you excited?! I hope so!

1. In order to enter this giveaway, you MUST leave a comment on this post telling me which cake you plan to bake in this pan.

2. For a second entry, leave me the recipe of your favorite cake in the comment section. Be sure to leave a second comment if you do this.

One (1) winner will be chosen and revealed in one week on Tuesday, June 29th. Be sure to leave your name and a way for me to contact you if you win.

Sending lots of Bundt Cake luck to you all!

Happy Father's Day and Blueberry Cake

It's Father's Day and I'm pleased to share this simple blueberry cake with you today. It comes from Southern Cakes by Nancie McDermott and was chosen by The Cake Slice Bakers for the month of June. It's a delicious, light and buttery snack cake studded with plump blueberries and perfect for Summer or that special Dad in your life.

I have to be honest and say that the cakes in this book have been hit or miss for me. Just about every other cake recipe from this book is a good one and it just so happens that this choice is a favorite. Yay! Here is a run down of the cakes that I've made from this book:

• Pear Bread (spicy, moist and flavorful)
• Cinnamon Pecan Coffee Cake (good flavor, a little dry)
• Burnt Sugar Cake (too sweet frosting, dense, good flavor)
• Red Velvet Cake (good moist cake, used a different frosting)
• Mississippi Mud Cake (too sweet, dry cake, okay flavor)
• Pineapple Upside Down Cake (good flavor, gummy texture)
• Banana Cake (moist cake, inconsistent frosting)
• Blueberry Cake (lightly sweet, simple and tasty)

Back to this cake. As I mentioned this cake was a success, but that may be because I'm partial to blueberries. I always have blueberries on hand- either fresh in the fridge or marble-like bagfuls in the freezer. Luckily this cake calls for unthawed frozen berries so I was in luck. The only tip I have to offer when making this cake is that once you add the frozen berries to the bowl and fold them in, the batter will seize up a bit, will get cold, thick and stiff. It was almost impossible to spread the batter into the pan without mutilating the berries so I wet my hands and pressed the batter into the pan. This worked out very well.

This blueberry cake was buttery and tender, soft on the inside and a little crunchy on the top from the tablespoon of sugar I sprinkled on top. It baked in exactly 30 minutes and we had this along with bacon and eggs, orange juice and espresso for breakfast. I was tempted to add a little vanilla or orange/lemon zest to the batter but it didn't need it at all, in my opinion. It was like having a slice of blueberry muffin- go good. It was especially nice the next day warmed up a bit with a pat of butter melting into it. If blueberries aren't your thing, frozen raspberries, or blackberries or a combination of would be really nice.

Shenandoah Valley Blueberry Cake from Southern Cakes

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• 1 2/3 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/3 cup butter, softened
• 3/4 cup plus 2 tbsp sugar* (see note)
• 1 egg
• 1/3 cup milk
• 1 cup fresh or frozen blueberries (do not thaw)

Heat the oven to 375F and generously grease a 9 inch square or round pan.

Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well. In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined. Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.

Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and spread into corners (my batter was really thick so I wet my hands and pressed it into the pan). Bake at 375F for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.

Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.

NOTE: I reserved 1 Tablespoon of sugar and sprinkled it on top of the cake prior to baking.

For more blueberry cakes, visit the other Cake Slice Bakers!_______________________________________________

On another note, on this day, June 20, 2004, Mr. h and I were engaged. You can read more about it HERE if you'd like. I wish you all a wonderfully lazy Sunday. Happy Father's Day!

Hey Mickey You're So Fine...

You're So Fine You Blow My Mind. Hey Mickey!

Remember last month when I made Berry Sour Cream Waffles for Mother's Day? Also remember me promising you that I'd share my Mickey Waffle Maker with you? Well here it is in all it's cuteness with an awesome waffle recipe loaded with caramelized brown sugar bacon, just in time for Father's Day. oh yeah!

I think this would be a great recipe to make for your favorite Dad this Sunday, granted he's not a vegetarian. Now I can't tell you what all fathers like, but I can tell you what my husband, Mr. H, likes- and that's BACON! I don't think he's ever met a slice he didn't become fast friends with. Add a little brown sugar to it and caramelize it in the oven and you've got crispy, sticky goodness on your hands. Fold it into a lightly sweetened waffle batter and you've got a winner. Make it nice and golden in a Mickey Waffle maker and you'll have smiles all around. You may even get a kiss right on your smackeroo!

Now it doesn't have to be made in a Mickey Waffler but you get extra points for cuteness if it is. These can be made in any size or shape waffle maker. Because mine didn't have that typical waffle design they did not get very crispy, instead they were like thick pancakes, which we were okay with. If you don't have a waffle maker you can add a little more buttermilk to it and make pancakes. That's what I did for Easter and they were well received. These waffles were the perfect combination of sweet and savory. Of course if you're a real bacon lover then make extra bacon to serve on the side, you'll be glad you did.

Brown Sugar Bacon Mickey Waffles adapted from Joy The Baker

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For the Bacon:

• 10 slices of bacon
• 1/4 cup brown sugar

For the Waffles:

• 3 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup brown sugar
• 2/3 cups canola oil* (see note)
• 4 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups buttermilk

For the bacon: Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with non stick cooking spray (Non-stick foil works well here). Arrange bacon in a single layer on the baking sheet.

Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes.

Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they'll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.

For the waffles: Set up your waffle iron on a level, clean surface and turn on to preheat.

In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend.

In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the chopped bacon pieces. Stir just until incorporated- do not to over mix the batter or the waffles will become tough. It's ok if a few lumps remain in the batter.

Cook according to your waffle machine instructions.

Serve with butter, syrup and/or fruit.

NOTE: I used the remaining bacon grease in place of the full amount of canola oil. If you choose to do this, add the cooled bacon grease to a measuring cup then add enough canola or vegetable oil to make 2/3 cup.

Would you look at that!

Burgers For Dad

Do you have plans for Father's Day? I think we're going to have Mr. H's parents over for dinner or we may go out to eat at a cute new cafe we just discovered. Not entirely sure yet. My father does not live here and our relationship has deteriorated over the last few years so it will probably be just us four and the doggies :-) I'll stop by to see my step dad and send my grandpa a card but one thing I know for sure is that we will be celebrating my husband and father-in-law this coming weekend.

These burgers would be great to serve for your favorite Dad on Sunday. They're a nice twist on the "regular" burger and they're just as simple but so much better! The bruschetta topping on this burger is what makes it extra special and tasty. It consists of diced tomatoes, garlic, basil, olive oil and parm cheese- good stuff! I found these burgers on Debby's A Feast For The Eyes. I've seen these burgers on her site before but she recently reminded me of them again and I made them the very next day. We loved them.

We like our burger patties cooked to medium, with a little pink on the inside but even if these were cooked all the way through , they'd still be good. Just don't cook them til they're tough like shoe leather- that's the only thing that could ruin this burger. ha ha! The meat was juicy and flavorful but the star was the bruschetta. The tomatoes were fresh and summery tasting, then you got a little punch from the grated garlic and saltiness from the cheese. I made some pesto mayo to slather on the buns and that finished them off perfectly. Make these this weekend, they'll be a hit, I'm sure! Thanks Debby!

Bruschetta Burgers adapted from A Feast For The Eyes

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Serves 3-4

Bruschetta Topping:

• 2 ripe tomatoes on the vine, seeded
• 1 clove garlic, minced
• 1 teaspoon chopped fresh basil or basil puree
• 1/4 cup freshly grated Parmesan cheese
• 1 teaspoon extra-virgin olive oil
• pinch of kosher salt & fresh cracked pepper to taste

Pesto Mayo:

• 3 Tablespoons good mayonnaise
• 1 Tablespoon prepared pesto

Beef Patties:

• Ground beef, seasoned only with salt & pepper
• Mozarella or Provolone cheese, to melt on the burger

For the bruschetta: Mix all the ingredients together except salt. Add salt right before topping the burgers so the tomatoes don’t get watery. Set aside.

For the pesto mayo: In a small bowl, mix the pesto and mayo together. Set aside.

For the burgers: Season your ground beef with salt and pepper, then form them into patties of your desired weight. (We prefer 1/3 pound burgers so I made 3 patties, if you don't want them as thick, you can make 4 quarter pound burgers). Cook burgers to your liking either on the grill or on the stove top. Once cooked to your desired internal temperature, place cheese on top of burgers while they're still hot so it melts on the patty.

Assembly: Toast buns or foccacia then generously spread on pesto mayo. Top the bottom bun with patty then scoop bruschetta on top of that. Sandwich it all together with the top bun and eat up.

Yummers!

Aye, Aye Cap'n! A Father's Day Two-fer

A couple weeks ago a reader named Katherine from Pennsylvania left me a comment with a request for a recipe containing Cap'n Crunch Cereal. This is what she said "I'm a regular reader and always looks forward to your unique recipes and posts. Therefore, I come to you with a recipe void I am in need of filling, and I hope you can help me out. My father loves Cap'n Crunch cereal, I mean LOVES it. So with father's day coming up, I would love to bake him something special...something with Cap'n Crunch cereal in it! Aside from just having the cereal as an ingredient, I want this item to truly TASTE like the cereal - that's key here :) So, I hope you can use your special baking skills and think up something yummy for the most important man in my life, my father. Thank you for your time!" How could I not come up with something for her?

I've never really gotten a request like this before. Sure I've had people email me and ask if I have certain types of recipes but no one has ever asked for such a unique recipe. So off to the Google Gods I went, then I asked Mr. H if he'd help eat the remaining cereal if I were to buy a box and luckily he agreed. Katherine was originally thinking of a cake or cookie recipe to make for her father but today I have two recipes for you and her but neither are cake or cookies. I wanted to make something that I would want to eat so that I didn't waste any ingredients and I came up with Cap'n Crunch French Toast and Cap'n Crunch Peanut Butter Cereal Bars. yum!

I want to be honest and say that I did not create either of these recipes. The French Toast recipe comes from Blue Moon Cafe in Maryland that was featured on Diners, Drive-In and Dives. I love french toast so I was excited about this one. And the second recipe is a kicked up marshmallow cereal bar. It has the addition of peanut butter and M&M's to make them extra sweet and fun. I wasn't sure how well I'd like these because I thought they'd be too sweet but these were very good. I ate most of them myself :-P The only thing I'd change next time is to use the mini M&M's. They had a nice crunch to them from the cereal but they were gooey and buttery and had a nice contrasting flavor from the creamy peanut butter and chocolate.

The toast was awesome! I used day old French bread that I cut about an inch thick and dipped it into the custard. The trick to getting fluffy french toast is to not soak the bread completely, otherwise you'll end up with wet and dense toast- that took me a few years to figure out :-) I omitted the extra sugar in the custard because the cereal is so sweet already. It was sweet and crispy on the outside but light and soft on the inside. It tasted like Cap'n Crunch but it wasn't overly sweet. The original recipe calls for sweetened whipped cream but we opted for syrup and fresh fruit. This was a winner!

Cap'n Crunch French Toast from Blue Moon Cafe via Diners, Drive-Ins and Dives Cookbook

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French Toast:

• 3/4 cup heavy cream
• 3 large eggs, lightly beaten
• 2 tablespoons sugar (I omitted this)
• 1 teaspoon pure vanilla extract
• 3 cups cap’n crunch cereal
• 8 to 10 slices bread, such as Texas toast or French bread
• Butter for cooking

Topping: (optional)

• 1 cup heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2 cups assorted fresh seasonal berries

Mix the cream, eggs, sugar, and vanilla in a large bowl and whisk until combined.

Put the cereal in a storage bag and use a rolling pin to crush cereal until it resembles cracker meal. Transfer the cereal to a shallow dish.

Dip a couple slices of the bread into the cream mixture until soft but not completely soaked. Let excess liquid drip from the bread, then press into the cereal crumbs to coat evenly. Place on a sheet pan and repeat with the remaining slices.

Heat a large skillet or griddle over medium heat, add butter as needed, and cook the bread until caramelized on both sides, about 6 to 8 minutes total.

For the whipped cream topping: Beat the cream, confectioners’ sugar, and vanilla in a large bowl with a hand mixer to soft peaks. Dollop on top of the French toast and serve with the berries.

NOTE: I cut this recipe in half and made 4 slices of toast and omitted the whipped cream topping.

__________________________________________________

Cap'n Crunch Peanut Butter Bars adapted from Spark Recipes

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• 3 Tbsp butter
• 3 Tbsp creamy peanut butter
• 30 large marshmallows
• 6 cups Cap'n Crunch Cereal
• 1 1/2 cups M&M's

Spray a 9 x 13 pan with cooking spray, set aside.

In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (I did this in the microwave in a glass bowl).

Once mixture is melted and all combined, remove from heat. Add cereal and M&M's quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix.

Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.

Makes 24 bars.

NOTE: I only made 1/3 of this recipe.

Katherine I hope these recipes will make your father happy this Father's Day!

Chocomize Chocolate Review

A few weeks ago I was contacted by the folks at Chocomize. They asked me if I'd like to customize a few chocolate bars to review and I of course said yes. It's not very often I turn down chocolate :-) But I didn't know what Chocomize was until I visited their website. It's a pretty genius concept- customisable chocolate.

First you start off by choosing dark, milk or white chocolate then you can choose up to 5 different ingredients to add to your chocolate bar to make it uniquely yours. You can choose from Nuts & Seeds, Fruits, Herbs & Spices, Candy, Decorations and Other tidbits like beef jerky, pretzels or coffee beans. There are over 90 Chocomize ingredients to choose from- and that proved to be the hardest part!

At first I decided to make 2 bars for my mother and MIL for Mother's Day. For my mom's bar I chose dark chocolate, macadamia nuts, dried cranberries and orange slices. My MIL likes milk chocolate so I added whole almonds, toffee pieces and dried cranberries to hers. Both of those bars had decorative "Happy Mother's Day" plaques on them made out of white chocolate. They both really enjoyed their bars but I didn't get to taste because they wouldn't share. ha ha!

Then I chose to make a bar for myself, one for Mr. H and a fun bar just because. What's neat about these bars is that you can choose to name them. They'll then print a label on the back of their signature yellow package that says the name of the chocolate bar as well as what's in it along with the nutrition facts. It's truly a customisable chocolate bar- it's Chocomize!

First up is Sam's Decadence Bar- This is a dark chocolate bar with 23K gold flakes, ground coffee beans, toffee pieces and whole pecan halves. The gold doesn't add any flavor it's just a fun thing to add to chocolate. why not? Mr. H really liked this one, but he should, he picked everything! My only complaint was that I couldn't taste the ground coffee- I forgot it was in there.

This was my choice as I love cinnamon and chocolate together. Cinnamon Crunch Bar- This was a dark chocolate bar with cinnamon toast cereal, whole almonds and a dusting of ground cinnamon. I, of course, loved the flavors in this bar, I just wish the cinnamon had a stronger flavor all throughout the chocolate.

The third bar was a result of a salty/ sweet craving. I'm calling this the Meat & Potatoes Bar- which is a dark chocolate bar filled with beef jerky and topped with potato chips. This was a crazy bar! I liked the sweet and saltiness of the chocolate with the potato chips but neither Mr. H or I were fans of the beef jerky, mostly because it was smoky. An odd combination but it was fun to try.

And lastly I customized a bar for Aaron's birthday. It was a milk chocolate bar with a white chocolate "Happy Birthday" plaque and a birthday candle. Topped off with Pop Rocks candy and gummy bears. I was really excited about this bar but because of the heat here in Texas, the Pop Rocks did not survive. They melted all over the chocolate and the package, though the chocolate was still in perfect condition. I emailed them and they sent me a replacement bar, only the replacement was even worse than the first. If I wanted another bar, I had to pay for it (which I did, sans Pop Rocks).

The chocolate bars start at $3.85, then they go up from there depending on what you want on your bar. The cost of the add-ons range from 50 cents to $3.90 cents for the gold flakes, but the average cost of the toppings is about 95 cents. If you don't want to customize your bar (and I don't know why you wouldn't!) you can choose from one of their Favorites Bars.

All in all, this was a fun little experience and I think it would make a great Father's Day, birthday or graduation gift if you have a chocolate lover in the family. The chocolate is creamy and the ingredients are quality and you know you're getting the freshest bar ever, since it's not made til you order it.

If you'd like to try your hand at a customizable chocolate bar from Chocomize then head on over to their website now! If you enter the code- lickthebowl (one word lowercase) during checkout you will receive 10% off your purchase.

Thanks Chocomize!