Time To Roast The Peanuts!

This is a favorite treat for us during the Christmas season! Dry roasting peanuts is easy!. At our house, roasting is the first step to the chocolate covered peanuts I make for Christmas every year.

We roast the peanuts we grow. BTW, anyone can grow peanuts. If it is too cold for peanuts where you live, you can grow them in pots. You can also purchase raw peanuts at the grocery store and roast them. They are a great treat at Christmas parties! The scent of roasting peanuts will fill the house!

Here is how you do it:

Preheat the oven to 350 degrees. Spread the peanuts out on a cookie sheet.  (A cookie sheet with a rim works best.)

Roast the peanuts for 20 - 30 minutes.  If you have smaller peanuts like Spanish, roast for 20 minutes. If you have larger peanuts like Virginia Jumbo, roast for 30 minutes. At about the halfway point, stir and turn the peanuts over to prevent burning. This is why you use a cookie sheet with a rim. When stiring and turning the peanuts, they will fall off a flat cookie sheet. Ask me how I know this!  It is quite difficult to reach the peanuts that fall to the bottom of the oven without removing the oven racks! Here is a picture of my peanuts at the half way point.

When the peanuts are done, remove from the oven and turn them onto a plate or another cookie sheet. They will continue to cook while they are cooling so it is best to remove them from the hot cookie sheet so they don't overcook.

Once they are cooled, you can store them in the shell until you are ready to eat!

Delicious!

Cooking with Food Storage: Pumpkin Applesauce Bread

This recipe uses wonderful fall flavors to make a tasty breakfast quick bread. I have modified it slightly to use all shelf stable ingredients. You can see the original recipe here. My modifications are listed next to the original ingredients.

I doubled the recipe to make two loaves. I gave one to the Missionaries from my church.

Pumpkin Applesauce Bread
1 1/2 cups white whole wheat flour (I grind my own from winter white wheat berries.)
1 tbs pumpkin pie spice 
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
2 eggs (Since this is cooking with food storage, I used whole egg powder.)
1 heaping cup pumpkin puree
1/2 cup unsweetened applesauce (I used slightly sweetened chunky cinnamon applesauce that I made and canned myself.)
1/2 cup honey
1 tsp vanilla extract (I made my own.)

Streusel topping
1/4 cup oats
1/4 cup brown sugar, not packed
2 tbs butter, melted (I used reconstituted butter powder and then added 2 teaspoons of olive oil.)
1 tbs flour (I used plain store bought flour for this.)

Spray a 9 x 5 bread pan. (I used PAM.) For the bread, mix all the dry ingredients together in one bowl.  In a separate bowl, mix together all the wet ingredients (reconstituted eggs, pumpkin, applesauce, honey and vanilla extract.) As an alternative for the eggs, you can put the egg powder in with the dry ingredients and add the water to the wet ingredients. 

Stir all ingredients together just until combined.

Pour into a prepared pan and run a spoon over the top to smooth it out. In another bowl, mix together all ingredients for the streusel.

Sprinkle on top of the bread. 

Bake at 350 degrees for 40 - 50 minutes. Since I made two, I left mine in for 50 minutes.

Next time I make it, I am going to use two tablespoons of the pumpkin pie spice. I like the pumpkin flavor to really shine!.

Healthy, low fat and good!  Only took about 15 minutes to mix up! You should try it!

Cooking with Food Storage: Overnight Oats

Just in time for hurricane Matthew, (last night the Weather Channel said areas in its path should plan to go without electricity for up to 2 weeks), I am presenting an oatmeal recipe that does not require cooking.

This is called Overnight Oats. Instead of cooking the oats, you soak them in milk overnight. I have never heard of this before, so I decided to try it. The original recipe comes from here.

Overnight Oats 
1 cup old fashioned oats
1/2 cup milk (reconstituted powdered milk would work well here)
1/4 cup Greek yogurt (I used yogurt I made from reconstituted powdered milk - I added vanilla flavoring to mine. You can see how to make your own yogurt here.)
1/4 teaspoon vanilla extract (I used one teaspoon. I made my own vanilla extract. You can see how to do that here.)
1 teaspoon pure maple syrup
1 1/2 teaspoons chia seeds (I omitted this because I didn't have any. I thought about added flax seeds - but didn't.)
1/4 cup sliced strawberries (I used blueberries that I grew from my own bushes.)

Place all ingredients except for the strawberries in a mason jar or bowl. Cover with a lid and shake to combine (or stir). Refrigerate overnight. (There are LOTS of alternative ways to keep this cool if you don't have electricity, but that is a post for a different day.)

When ready to serve, stir and then top with the strawberries. Overnight oats are often eaten cold but if desired can be heated and served warm. (I ate mine cold.)

There are lots of possibilities to change this up. Apple and cinnamon come to mind as does almond flavoring and chocolate chips for a topping.

While I never ate cold oatmeal before, I liked it. I did need to add a bit more maple syrup to give it flavor.  If I ever eat it again, I will cut up some apples, add cinnamon and a teaspoon or two of stivia.

Give it a try!

Cooking With Food Storage: No Knead Artisan Bread

I am always looking for new bread recipes and when I find a good one I like to tell everyone about it! I am new to the no knead bread experience, but this recipe really fits beautifully into the non-electric kitchen because it doesn't require electrical appliances to process it! Besides, this one is super easy to make! I found this one on the web, I have had the original bookmarked for a while, you can read it here. This is my interpretation of the recipe.

No Knead Artisan Bread
1 1/2 cups very warm water. (The original recipe calls for 100 degree water. I measured the temperature to be sure it was accurate.)
1/2 TBS salt  
3/4 TBS yeast (I used 1 TBS of instant yeast.)
3 cups all-purpose flour (I used a combo of whole wheat flour I made myself and store bought all purpose.)
Extra flour for dusting

Start with the 100 degree water and add it to a bowl. Then add the salt. Stir a bit to dissolve. Add the yeast and let it sit for one or two minutes. Stir it in. It is OK if it doesn't all dissolve. Measure the flour accurately by leveling off the measuring cup with a knife. Add the flour and mix until it all comes together. I used a wooden spoon. Since you are so dependent on the yeast doing it's thing, I would not use any metal utensils. Wood or plastic are best. Here is a picture of mine all mixed.

Notice the dough is sticky. It won't look the same as a dough ball that you would knead before letting it rise. Once it is mixed together, cover it with plastic wrap or the lid to the bowl and let it sit at room temperature for two hours. This is what it should look like when it is done.

Mine didn't take two hours to rise. I was cooking a turkey to make meals for the princess and the kitchen was hot. (30 pound turkeys don't fit in either solar oven I have.) Turn it out onto parchment paper. Dust the paper with flour liberally first. (For this recipe, you really need the parchment paper.)

The instructions say to fold the dough in half twice, then roll it into a ball. I didn't do that, I folded mine half a dozen times before I rolled it into a ball. I guess you can take the need to knead out of the recipe but you can't take the need to knead out of the bread maker!

Leave it on the counter to rise for the second time. It should take about 45 minutes. The instructions say to leave it uncovered. However, the people who wrote those instructions don't live with a princess who can't decide if she wants to be inside or outside. Hence, there was a fly buzzing around my kitchen. I covered mine with plastic wrap.

When it is ready to bake, it should look like this.

Dust the top with some additional flour and slice the dough three times before baking it. This will help the dough keep its shape and make it look pretty. I also trimmed up the parchment paper a bit.

This dough should be baked at 450 degrees. Before preheating the oven, add a flat cookie sheet or baking stone to the middle rack. Also, place a small baking pan on the bottom rack filled with one cup of water. This is what gives the bread a nice crust. Here is mine. I just turned on the oven to preheat it when I took this picture.

BTW, neither solar oven I have will go to 450 degrees. (That is why I want a new one, just out on the market, that will!)

Then, when ready, slide the dough onto the cookie sheet. (This is why you need the parchment paper!) Bake 20 to 25 minutes. It's done!

For the purpose of full disclosure, I must state that I had to make this bread twice. The first time I made it, it wasn't successful. Why? Because I got cocky! Normally, I don't need to measure the ingredients accurately. I rarely follow a recipe and add all sorts of extra 'stuff' to my dough.  I can tell if the bread will be successful by the look of the dough ball. If needed, I will add a bit more water or flour to make the dough ball 'just right'.  Not so in this recipe! The dough remains sticky the entire time you are working with it.  My first try, the dough failed to rise properly.  For the second try, I measured everything accurately and it worked perfectly!

I am going to use this for sandwich bread. It looks lovely and tastes delicious! It really is artisan bread without all the work!

Cooking With Food Storage: Pineapple Angle Food Cake

Wow! Was this an easy cake to make! To top it off, it is a Weight Watchers recipe! It is a wonderful light cake - perfect for summer barbecues! Here is the original.

It took all of 30 seconds to make. No joke! Then you bake it for 35 minutes. Even better - it only has two ingredients!

Pineapple Angle Food Cake
One box of Angle Food Cake mix
One 20 ounce can of crushed Pineapple. (I used one with no sugar added.)

Granted, I used a packaged product, (I do have a recipe for an angle food cake using whole wheat flour) but I purchased this last winter at a buy one, get one free sale. The directions for making this cake can be summarized into three words: pour, mix, bake.

Empty the box of angle food cake in a bowl. Pour in the entire can of pineapple, juice and all. 

Stir just enough to moisten the cake mix, no more. Mine took 20 seconds. Pour into a greased 9 x 13 pan. I started with a slightly smaller pan and when I put it in the oven, it started to rise so much that I had to remove it and pour it into a larger pan. While I was doing that, I was eating the leftovers from the bottom of the bowl and forgot to take a picture! 

So here is a picture of it in the larger pan, in the oven. Bake at 350 degrees for 35 to 40 minutes.

One of the reasons this post was published so late in the day is because I wanted to bake this in the Sun Oven. I set the oven outside at about 10:00 a.m., hoping I could preheat it to at least 300. It was scheduled for thunderstorms all day and up until it rained, it was partly cloudy. The clouds were light and I was sure the oven would heat up. Unfortunately, it didn't. I couldn't get it to go above 250 degrees. Not hot enough to bake an angle food cake. So late this afternoon, I gave up and put it in the oven. 

35 minutes later, the cake was done. However, the top of my cake looks like the face of the moon with lots of craters and hills/valleys. 

This is because I baked it for about 10 minutes in a smaller pan, then switched to the larger pan you see here. Next time, (and there will be a next time - I am going to bake this again the next sunny day we have!) I will use an angle food cake pan. Mine was raising nicely in the oven but while it was cooling, collapsed a bit. I believe, if I used an angle food cake pan and turned it upside down to cool, this would not have happened.

Still, it tasted heavenly! While it was baking, I made an icing to drizzle over it. I didn't use a recipe, just added everything to taste. I used water, powdered sugar, powdered milk and a touch of cream cheese.

I am going to bring one to my next church social!

Cooking With Food Storage: Sparkling Kisses Cookies

This is another recipe from King Arthur Flour. My husband and I are currently watching our weight and we wanted something we could eat during General Conference this weekend.

For those of you who don't know, twice a year, all LDS watch church services direct from Salt Lake City on TV instead of going to their local church for Sunday services. (You can tune in too, if you have BYUTV!) In countries where TV is limited, everyone gathers in their local church to watch a satellite hook up of the services in Salt Lake City. Services are held for four hours on Saturday and four hours on Sunday. (Two hours in the morning and two hours in the afternoon - you don't have to sit still for a solid four hours!) Members are encouraged to watch all four sessions.

Back to the cookies. The problem (for me) with these cookies is they require electricity to make them. Hand crank beaters and a Sun Oven will not work. You will understand why as you continue reading.

Let's start with the recipe from King Arthur Flour. It was very easy to make and whipped up in a jiffy! If interested, you can see the original recipe here. As always, my changes are noted next to the listed ingredient. 

Sparkling Kisses
4 egg whites (I used egg white powder and water.)
1/8 tsp salt
1/8 tsp cream of tarter
1/2 cup sugar
1 tsp vanilla extract or extract of your choice (I used fiori di sicilia. This is a King Arthur Flour product. It has a light lemon flavor.)
Sparkling sugar sprinkles

Start with the egg whites. It wouldn't be cooking with food storage if I used fresh egg whites (and besides I didn't have any.) So I opted for egg white powder. I purchase mine in a #10 can and then I refill a smaller container I got at the big box store. This smaller container is much more expensive (per ounce) than a #10 can but if you don't use a lot of egg white powder, the smaller can is very handy to have for emergencies.

Beat the egg whites until foamy. You can use hand crank beaters to get the egg whites foamy. They work well for this step. But, since I knew that I needed the electric beaters for the next step, I just used the electric ones so I wouldn't have to wash so many dishes.

I apologize for the shadows on the picture. I didn't realize they were there until I uploaded them. Now add the cream of tartar, salt, and sugar a little at a time and beat until the mixture is glossy and creates stiff peaks. 

The only way you can get egg whites to form stiff peaks is to use an electric beater. As hard as you try, the best you can do with hand crank beaters is soft peaks. That won't work with this recipe. They need to be firm peaks. Here is a picture of mine when I finished.

Add the vanilla extract (or the extract of your choice) now. I mixed mine in by hand.

Drop by tablespoon full on a cookie sheet that has been lined with parchment paper or lightly greased. I used parchment paper. The original recipe says it will make 30 cookies, I only got 25.

At this point, you are supposed to sprinkle them with the sparkling sugar. I forgot! Mine went into the oven naked!

Bake in a 250 degree oven for one hour. That is the easy part - very doable for a Sun Oven. However, the next step isn't. After they bake for one hour, turn off the oven and let them sit in the oven until completely cooled. 1 1/2 - 2 hours for a chewy cookie or up to 3 hours for a crisp, dry cookie. I wanted a chewy cookie so I only left mine for 1 1/2 hours. They were still slightly warm when I took them out.

In order to compensate for their nakedness, I decided to use a food coloring spray to brighten them up a bit. The only colors I had were gold and white. (These were left over from the Gingerbread house I made at Christmas.) I used gold.

Even though they are for the weekend, I had to taste one. They were nice and chewy! The fiori di sicilia flavor was nice. My husband said they were good. If I make them again, I will try almond extract next.

If you want a quick, easy, fat free, low calorie cookie (with the flavor of your choice), you can't beat this recipe!

Cooking with Food Storage: KAF 2014 Recipe of the Year

I got an email the other day from The King Arthur Flour Company. It was announcing their recipe of the year. Now, I have to tell you that I love this company. (I am not affiliated with them in any way, just a satisfied customer.) I get their newsletter and catalog (it has lots of wonderful recipes in it), read their blog and buy many of the products in their catalog. I also have a few of their cookbooks. While I believe that their products can be a bit pricey, you will definitely get what you paid for! I love everything I have purchased from them over the years, some of which I have featured here in previous posts.

So with that in mind, I knew I had to try it: Classic 100% Whole Wheat Bread. I love to bake bread and since all I ever use is whole grains, I knew this was right up my alley! It was super easy to make. I didn't have any problems at all! Best of all, it didn't take any extra gluten, vitamin C or dough enhancer! It only used basic ingredients! No wonder it was the recipe of the year! 

As usual, I listed the recipe with my comments. If you want to see the original recipe, you can do that here.

Classic 100% Whole Wheat Bread
1 - 1/8 cup lukewarm water ( I used 1 cup, mine was a bit warmer than lukewarm.)
1/4 cup vegetable oil (I used olive oil.)
1/4 cup honey, molasses or maple syrup (I used molasses.)
3 1/2 cups whole wheat flour (I used hard white wheat flour that I made myself from hard white wheat berries.)
2 1/2 tsp instant yeast or 1 packet active dry yeast (I used 3 tsp instant yeast.)
1/4 cup powdered milk (I used powdered whole milk. The brand name is Nido, I got it at the big box store.)
1 1/4 tsp salt (I used slightly over 1 tsp salt.)

I started by proofing the yeast. It is instant yeast, so it doesn't need proofing but I did it anyway. I measured the 1 cup of water and 1/4 cup of molasses. Then, I poured some of the water and molasses into another measuring cup, stirred a bit, and added the yeast.

I set that aside and added all the other ingredients into a large bowl. While I started stirring with a spoon, I quickly realized the spoon wasn't needed and started kneading in the bowl with my hands. When the yeast was ready, I added it and kneaded a bit more. At this point, it was quite sticky. The instructions say to let it sit for 30 minutes so the flour can absorb the water. I turned it out on to a piece of freezer paper and set the timer for 30 minutes.

The 30 minute wait made all the difference in the world! It was no longer sticky! The instructions said to grease your hands before you start kneading, so I did. However, I am not sure it was needed. The dough didn't stick to my hands, the freezer paper or anything else for that matter. As per the instructions, I kneaded for 8 minutes. Then I cleaned the same bowl I mixed it in and lighted greased it. I placed the dough in the bowl for the first rise. 

I covered mine with a dish towel and place it in the oven to rise (just to get it out of the way). The instructions stated it should take between 1 to 2 hours to rise, mine took 1 hour and 10 minutes. My apologies here, I forgot to take a picture after the first rise! Even though the instructions said it may not double in size, mine did. Roll the dough into an 8 inch log. (I measured mine to be sure it was 8 inches.) Grease a 8 1/2 x 4 1/2 inch pan (I used olive oil PAM) and place the dough in the pan.

Lightly cover with a piece of plastic wrap that has been greased. (I used olive oil PAM here too.) The second rise was supposed to take 1 to 2 hours as well, but mine only took 45 minutes.

After I carefully removed the plastic wrap, I baked it in the kitchen oven at 350 degrees for 35 minutes. The instructions said to tent it with aluminum foil after 20 minutes, and I did. No chance to use the Sun Oven, I made this bread during the big snowstorm on Tuesday. This is what mine looked like when it was done.

I turned it out onto a cooling rack and brushed it with butter. (Butter keeps the crust soft.) Sometimes I like a crunchy crust so I won't always brush with butter, but this loaf was for sandwiches so I really wanted the crust to stay soft.

When it cooled, we tasted it. I am not normally a fan of 100% whole wheat bread. Usually, I add oat flour to all the bread I bake. It adds a really wonderful flavor and takes just a bit of the bite off the whole wheat. Well, this bread didn't need oat flour!. Wow! Was it really good! 

Overall, you could not ask for an easier recipe, or better flavored bread! The only regret I have is I didn't make two loaves!

Cooking With Food Storage: Cranberry Bread

I am a serious cranberry lover. Unfortunately, this is one crop that I cannot grow myself here in the south. My husband always buys me at least 10 bags of cranberries in November so I have enough to make it through the holiday season. Berries not eaten by January get dehydrated so I can eat them at my leisure for the rest of the winter. 

One of my favorite recipes for cranberries is cranberry bread. I make this bread all winter long! It is delicious with dried cranberries as well as fresh. The other day I found a bag of cranberries in the back of the freezer that I overlooked when drying all the rest. I knew exactly what I was going to do with it!

Unless you have an orange tree, (they do grow well in pots in a south facing window) you will need some fresh ingredients for this bread. While all the instructions listed are for one loaf, I doubled all the ingredients and made two loaves. 

Cranberry Bread
2 cups flour (I grind my own flour. I used 1 cup hard white wheat, 1/2 cup soft white wheat, and 1/2 cup spelt.)
1 cup sugar (One cup sugar really isn't necessary, I used 1/2 cup.)
3/4 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1 cup cranberries (As I mentioned above, dried cranberries work very well in this recipe.)
1/2 cup chopped nuts (I used walnuts.)
1TBS orange zest (I didn't have any orange zest, I used lemon.)
1 egg (I used 2 TBS powdered eggs, reconstituted with 3 TBS water.)
2 TBS vegetable oil (I used olive oil.)
3/4 cup orange juice (I never purchase fresh orange juice. I used a can of frozen concentrate leftover from Christmas - it was for a holiday punch that I didn't make. 1 TBS of concentrate in 3/4 cup water works well.)

Start by combining all the dry ingredients and mix well. Add the cranberries and nuts.

You want the flour mixture to coat all the pieces so mix them in well. In a separate bowl, combine the egg powder, vegetable oil, orange concentrate, and water. I added the water all at once. First, I measured the 3/4 cup needed for the orange juice liquid. To that I added 3 TBS more for the egg liquid. Mix well. Add the liquids to the dry ingredients and mix just until combined. 

Try not to overmix this. It will make the bread dry and crumbly. Mix until everything is moist and then stop. Pour into a greased pan. I used PAM olive oil spray. Bake at 350 degrees for 50 minutes.

My goal was to bake one in the kitchen oven and bake one in the Sun Oven then take a picture of them side by side. While it was very cold outside, it was also very sunny. When I was setting up the Sun Oven, I put the first loaf in the kitchen oven and forgot to take a picture!

It took a long time for the Sun Oven to get hot. I made this bread fairly early in the morning and the outside temperature was 39 degrees. The Sun Oven only got to 300 degrees. Not what I wanted but doable. I knew it would probably need to bake about 1 hour and 45 minutes before I even tested to see if it was done. The loaf was in the Sun Oven for about 25 minutes when my husband suggested we take Molly for a long walk. I said yes! So, I took the loaf out of the Sun Oven and put it in the kitchen oven to finish baking while I got ready. 

That is when I remembered to take a picture! So, here is my loaf pan out of the Sun Oven, ready to go into the kitchen oven to finish baking. 

I baked it 38 minutes in the kitchen oven. This is what it looked liked when it came out.

Let it cool for at least 10 minutes before you try to take it out of the pan. I let mine completely cool in the pan because as soon as it came out of the oven, we left for our walk. It came out perfect! As soon as we got back home, we each had a slice.

I always double this recipe and make two at a time. The extra loaf freezes very well! That way, you can have one on hand to bring to work or take to a party whenever you need it! YUM!

Cooking with Food Storage: Christmas Treats for Man's Best Friend

Molly loves treats! (What dog doesn't?) I have been know to use them as a bribe to get her to do what I want! And, since she happens to be a very fussy princess, treats have to taste good to impress her! 

I am pleased to say that Molly adores these treats! They are full of vitamins and Omega-3 oils. That is one of the reasons I love this recipe. Another reason I love it - it's gluten free! This is a great treat for dogs with wheat allergies. Molly isn't allergic to wheat, but she is allergic to almost everything else. I try to vary the treats I make her so I don't give her too much wheat. If your dog isn't allergic to wheat, I have a great peanut butter treat recipe you can see here.

I found this recipe on the Internet quite some time ago. For some reason, the link is no longer on my favorites list! The good news here is that I have made so many changes to it, it no longer looks anything like the original recipe. Still, I like to reference recipes when I find them elsewhere. My apologies to the original author that gave me the foundation to create the recipe below.

Chicken Broth Oatmeal Treats
3/4 cup of gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour. However, if you have garbanzo beans in your food storage, you could grind them up and use that.)
1/4 cup flaxseed flour (In the past, I have used flax seeds instead of flaxseed flour because I didn't feel like grinding them to make the flour. If you do that, increase the gluten free flour to 1 cup.)
3 TBS powdered milk
2 TBS dried parsley (I grow my own.) 
1 TBS powdered butter (I am not sure the powdered butter adds anything. I keep telling myself that the next time I make these I am going to leave out the butter to see what happens, but I always forget to do it!)
1/2 cup chicken stock. (I make my own. You can see how to do that here. If you use canned chicken stock from the store, try to use low sodium. Be sure to read the label and don't use anything that contains onions. Onions are poisonous to dogs.)
1 cup oatmeal (I have used both quick cook oatmeal and regular oatmeal successfully.)

Start by adding all the dry ingredients together and mix well. Then add the chicken stock. This is a very dry dough that may need you to use your hands to knead it together.  I usually use a big bowl and knead it right in the bowl. In this picture, I added the chicken stock before I added the oatmeal and all of the gluten free flour. (I did that because when I was making these, I was multi-tasking! I actually had two different kinds of nut bread recipes going at the same time I was making these. I poured the chicken stock before I was ready for it!) 

Anyway, by the time you finish kneading the dough in the bowl, it should look like this. Wrap it up and chill it for a while. (I used freezer paper.) 

The reason you chill it is because the dough is a bit sticky. Chilling it will reduce the stickiness so that you can roll it out and use cookie cutters. If you are going to drop it on the cookie sheet by a teaspoon, there isn't any need to chill it. 

I rolled mine out and used doggie bone cookie cutters. Roll them thin. I like them about 1/8 inch thick. If necessary, you can dust the work surface with some of the gluten free flour.

Place on a cookie sheet. I used parchment paper. If you don't want to use parchment paper, lightly grease the cookie sheets.

Bake at 350 degrees for 20 - 25 minutes. If they are 1/4 inch thick or thicker, you may need to bake them a bit longer. I made mine during the evening hours so there was not an opportunity to use the Sun Oven.

I store them in a cookie jar. When Molly hears me take the top off the jar, she comes running!

I bet yours will too!