Raspberry Sea Salt Brownies

Those of you who know me are well aware of my long-time love affair with raspberries and baked goods. So much so that my husband gets to share the dubious honour of being co-namesake for one of my absolute favourite recipes (Rizberry Cheesecake recipe plug).

So, as I sit here, slowly working my way through a slice of these brownies and binge-watching This Is Us (omg Milo Ventimigliaaaaaa), and well, really trying to stay zen about the upcoming busy period at work... I thought, let me lose myself in this for a bit. Here you go, a super easy, super rewarding recipe for Raspberry Sea Salt Brownies. Don't skimp on the sea salt, trust me on this.

Raspberry Sea Salt Brownies

• 200g dark chocolate, chopped
• 100g milk chocolate, chopped
• 240g unsalted butter
• 2 cups packed light brown sugar
• 3 large eggs
• 1 cup all purpose flour
• 1/2 tsp fine sea salt
• 1/2 cup cocoa powder
• 170g fresh raspberries
• 1/2 tsp sea salt flakes (for sprinkling)

1. Preheat the oven to 180C and line an 8x8 inch baking tin with parchment paper
2. Melt the chocolates and butter together, either in the microwave or in a double boiler. Once melted, remove from heat (if over a boiler), and stir in the sugar until just wet
3. Whisk in the eggs and then sift in the flour, sea salt and cocoa powder and fold until just combined
4. Fold half of the fresh raspberries into the batter, then pour into the prepared tin and scatter the remaining raspberries on top. Sprinkle the 1/2 tsp sea salt on top and bake for 60 minutes. 

Raspberry Brownie Cheesecake

I've been quite ill these past few weeks, and have only just begun feeling a bit like my old self. So to celebrate, I baked up one of my favourite treats, a recipe I've wanted to share since the first time I tried it out of the Hummingbird Bakery Cookbook over two years ago.

This recipe combines three of my favourite things: chocolate brownies, baked cheesecake, and raspberries. When I first tried a slice of this from the London store many, many years ago (gosh... it's been so long since uni), I feel completely in love with it. So when my friend, Jimmy, came back from a holiday in the States with a copy of the Hummbingbird Bakery Cookbook for me, it was the first thing I searched for. And lo, there it was!

It's a simple enough recipe to whip up on a night in, assuming you have all the ingredients on hand. So turn on the telly, watch a couple episodes of The Voice, and bake away! Yes, that's exactly what I did on Saturday night after attending a friend's wedding with my boyfriend, and I can't think of a better way to spend a night in.

Raspberry Brownie Cheesecake
from The Hummingbird Bakery Cookbook

Brownie ingredients:

• 200g chopped dark chocolate
• 200g unsalted butter, softened
• 250g confectioner's sugar
• 3 eggs
• 110g all purpose flour

Cheesecake ingredients:

• 400g cream cheese
• 150g confectioner's sugar
• 1 tsp vanilla extract
• 2 eggs

Raspberry cream ingredients:

• 300ml whipping cream
• 100g confectioner's sugar
• 150g fresh raspberries, plus extra to decorate

1. Preheat the oven to 180°C and line a 9x6 baking tin
2. Melt the chocolate over a bain-marie, and while waiting for that, beat the butter and sugar in a large bowl. Beat the eggs in, one at a time, then incorporate the flour and mix on medium speed. Pour the chocolate in and gradually increase speed to get it all combined. Pour the batter into the prepared tin and set aside.
3. To prepare the cheesecake layer, put the cream cheese, sugar, and vanilla in a large mixing bowl and beat until creamy, then add the eggs one at a time and increase speed of the mixer to ensure everything is mixed thoroughly. Spread the batter over the brownie batter, then bake for 35-40 minutes until the edges are golden. Remove from the oven and let it cool to room temperature before refrigerating for at least 2 hours (I like to leave it overnight at this point and finish in the morning)
4. When ready to serve, prepare the raspberry cream. First chill your mixing bowl and whisk attachment in the freezer for 5 minutes (I can't remember where I learned this trick, but have always done it for whisking cream). Whisk the cream and sugar until stiff peaks form, then whisk in the raspberries. Spread or dollop the raspberry cream over the brownie cheesecake, and serve with fresh raspberries! 

Berry Custard Tart

I'm currently on a long holiday, waiting to begin my next adventure in the new year. And so for the first time in a very long time, I feel absolutely no sense of urgency; I can sit on the front porch and watch the rain drip off the leaves of our Weeping Willow tree if I want to; I don't absolutely need to make every single second count.

It's liberating, honestly quite exhilarating, but I'm also a bit scared. What if I get used to this? What if I get bored? What if I forget what it's like to rush and push for deadlines? So I have devised a way to keep my stress levels slightly up: I must try to post a new recipe or blog post up at least twice each week that I'm off.

I say that now, but wait 'til I start being able to sleep in again. You lot must think I'm crazy, to be afraid of enjoying my holiday. Oh well, I'm sure the initial shock of it will wear off by the end of week 2. Last week though, I made 3 tarts (blueberry, raspberry, strawberry). Just cos. I experimented with custards, to get slightly runny custard or thicker custards to set, as well as infusing the cream with different flavours (tea, lemongrass, orange). At some point during this holiday, I also want to experiment with different types of yeast (active dry, instant, etc). 

Today I'm sharing my favourite tart from last week, and obviously it was the one with my favourite berry: raspberries! Recipe under the jump.

Mixed Berries on an Orange Custard tart

Raspberry Cheesecake

I initially wrote a blog post about friendship, loyalty, and honesty. But you lot don't really care about that, so I'm just going to go straight to this week's recipe share: baked raspberry cheesecake. 

Raspberry Cheesecake

For the crust:

• 200g digestives
• 100g butter, melted

1. Grease & line a 7" springform tin with parchment paper
2. Combine the crushed biscuits and melted butter in a medium bowl and then pour into the prepared baking tin and press up the sides and the bottom
3. Cover with a clean cloth and refrigerate the crust for at least 10 minute

For the cheesecake filling:

• 450g Philadelphia Cream Cheese, cold
• 3/4 cup caster sugar 
• 1/4 cup + 2 tbsp milk, room temperature
• 2 eggs
• 1/2 cup sour cream, room temperature
• 1 tsp vanilla extract
• 2 heaped tbsp all purpose flour
• 300g (roughly 1 1/2 cup) fresh raspberries

1. Pop the cream cheese and sugar in a large mixing bowl, beat until it blends into a smooth mixture then gradually add the milk and continue to beat 
2. Beat the eggs in one at a time, and make sure to scrape the sides and bottom of the mixing bowl with a spatula to ensure it's all mixed properly
3. Add the sour cream, vanilla extract, and flour in one addition and beat until thoroughly combined
4. Take the tin with the crust out of the fridge, wrap it with tinfoil and place the tin in a larger roasting tray or baking tin 
5. Pour the cheesecake filling into the springform tin about 1/3 of the way up and scatter fresh raspberries, cover with more filling, and scatter more raspberries, repeat until all the filling has been poured in
6. Pour hot water into the larger roasting tray/baking tin until it comes up to about 3/4 of the springform tin with the cheesecake inside
7. Carefully transfer the entire thing to the oven and bake for 1 hour and 30 minutes, then leave the cake inside the oven until the oven has cooled. Remove the cake when that's done, and cover it with a clean cloth and leave it in the fridge overnight to set 

For the topping:

• 150ml thickened cream
• 2 tbsp sifted confectioners sugar
• 1/2 tsp vanilla extract
• Raspberry coulis (see below for recipe)

1. Whisk the cream until soft peaks form, then add the sugar and vanilla extract and whisk until slightly firmer. Don't overbeat or you'll end up with sweet butter
2. Pipe out some pretty swirls around the edges of the top of the cheesecake, then cover the top with the remaining cream
3. Spoon out some raspberry coulis over the top of the cream
4. Refrigerate until ready to serve

Raspberry Coulis

• 250g fresh raspberries
• 1/4 cup brown sugar
• 1/2 tsp vanilla extract
• 1/2 cup water

1. In a saucepan, bring the raspberries, sugar and water to a boil. Simmer until the fruit is mushy then stir in the vanilla
2. Remove from heat, allow it to cool then pour it all into a blender and whizz to a puree
3. Strain the puree through a sieve, then slather your cake layers with the goop

Chocolate Raspberry & Pistachio Tart

The last week of December is upon us and you know what that means! Yes, yes, I know, it means quite a lot for many people (Christmas; Hannukah; Kwanzaa; New Years; birthdays - I'm talking about you, Melissa Hanna; mid year exams coming up, yikes; unfortunately you forgot to apply for leave in time and are now stuck manning the empty office; travel plans; disrupted transportation services...) but for me, specifically, it means time to clear my annual leave!

And this year, I opted out of going away for a holiday with my friends and/or family. This year, my holiday plans revolve around my amazing kitchen, and that ever-growing list of recipes I've been dying to try out for the past few months. Forget New Years' resolutions (who are we kidding, those never get done); 2014 I'm going to draw up a "To Bake" list and just keep working at it.

Speaking of lists, I came across this fantastic journalling technique while browsing my nerd sites the other night! It's a nifty method of tracking what you do and what needs to get done. I see the benefits in this method, and I'll likely use it for my work journalling but for my personal journalling, I prefer the story telling method with poorly drawn illustrations. Do you guys keep a journal? Are you like me in that I'm completely obsessed with beautiful blank page (important to note the blank pages) notebooks? I personally find there's nothing quite like writing your thoughts down on a Moleskin with a leaky fountain pen at the end of the day to truly be able to reflect on the day's events and set it aside to start fresh the next day.

What was I talking about again? Oh yes, baking *sheepish*

So, on my first day off, I decided to work with my favourite flavours. Yes, that's right, loyal readers and close friends of Ellebug: chocolate & raspberry. This was the flavour combo of the year 2013 for me, recurring in quite a few of my desserts and orders throughout the past 12 months. Let's get on with the sweet treats:

Chocolate Raspberry & Pistachio Tart

For the crust:

• 350g Oreos, crushed or whizzed in a food processor
• 100g butter, melted

Crush the oreos and stir through melted butter. Press into the bottom and up the sides of a prepared tart pan (I went with 2 8-inch tart tins, but you can go with 1 8-inch springform tin for a thicker tart) and refrigerate for 30 minutes, then bake for 10 minutes at 170C

For the filling:

• 200g good quality dark chocolate, chopped OR bittersweet chocolate chips/chunks
• 200ml heavy cream
• 20g butter
• 3 large eggs
• Optional: Raspberry preserve & crushed pistachio kernels

1. This was unplanned, but I decided to slather on some great store-bought raspberry preserve I have on hand and sprinkle crushed pistachio on the bottom of the tart crusts after they'd cooled slightly 
2. Onto the chocolate filling: Chop the chocolate and place it in a medium sized bowl and set aside for a while. Heat the cream and butter in a saucepan until it comes to a boil, stirring occassionally to get the butter in there. Once it's boiled, pour over the chocolate and let it sit for about a minute before stirring with a spoon until it turns into a smooth chocolate mix. Then beat the eggs in one at a time and hand-whisk lightly before pouring into the prepared crust. 
3. Bake for 35 minutes at 170C and remove when it looks to have set and jiggles slightly when you shake the oven. Leave to cool completely

For the topping:

• 100g good quality dark chocolate, chopped (or same as above)
• 50ml heavy cream
• 15g butter
• 2 tbsp light corn syrup
• 1 cup fresh raspberries
• Crushed pistachio kernels

1. Do the same with the chocolate, cream, and butter as when making the filling above. However, add the light corn syrup to the cream and butter in the saucepan (this gives the ganache a shiny glaze). Allow the chocolate ganache to cool and thicken before spreading on top of the cooled tarts. Decorate with crushed pistachio kernels and fresh raspberries. 
2. Set the tart in the fridge for up to 1 hour, then serve with a cup of gorgeous brewed coffee. 

Whatever everyone is doing this month, I wish you all the best, and hope you give yourself a chance to enjoy the little things in life. Much love, Nabs

Thomas the Tank Engine Cake!

I had another recipe lined up to share here, but I just wanted to share this cake I made over the weekend for a friend's son. Okay, so he's more, actually, my boss, but whatever. Semantics. Anyhoo, his son turned two last week, and he (the little boy, not my boss) is currently obsessed with Thomas the Tank Engine (choo choo!), so I was asked if I could make a cake for roughly 50 people and in the theme.

Didn't think I could do it until I did. You all know how scared I am of working with fondant! I was actually toying (heh heh) with the idea of sculpting a Thomas the Tank Engine out of cake, but with limited time on my hands... it was safest to just go with a toy to perch on top.

The birthday boy with his new toy :) 

The cake is two tiers, the bottom tier being my favourite chocolate beetroot cake, and the top tier is vanilla bean cake with lemon curd filling (mmm!). I have yet to share the recipe for that, but I've got another birthday cake to bake this coming weekend for one of my dearest friends which I'll be using that recipe on. With some changes, as after the first time, I think there are minor adjustments I'd like to make. Anyway, I'll wait and share that version once I've tweaked it. 

For now, enjoy the joyful pictures of Oli's Twoo Twoo cake!

And if you would like to order a kid's birthday cake, please email me at nabmac@gmail.com or ring me if you have my number. I would appreciate two weeks notice so I may plan it around my day job :)

Much love! Had so much fun at the birthday party, thanks Andrew & Serena for trusting me with your son's birthday cake! Throwing in this pic of me on a giant revolving teddy bear lol

Ice and Chips

This particular kitchen experience was rife with mistakes and accidents, yet we (I don't know why, but the Royal Plural seems to work here) always rally through and make the best of things! I suppose a little back story is in order...

*insert psychedelic twisty flashback intro scene here*

A few weeks ago my good friend, and soon to be professional colleague, Jimmy (not his real name, we started calling him that because he looked a lot like Jimmy Neutron back in college), mentioned that he was going to the States for a few weeks to visit his girlfriend... and me, being the shameless person I am, asked if he would be willing to bring something back for me.

I have been coveting this Kitchenaid Ice-cream Maker attachment for a few months now, only shipping to my side of the world would have taken out a healthy chunk of cash from my already dwindling bank balance. So when J said he was going to the States, I jumped on the chance to have him bring it back for me!

During the weeks he was there, I checked my order status on Amazon daily (even after it told me that the item had been shipped... just to make sure that I had bought it), read up on countless ice-cream recipes, and fantasized about all the different flavour combinations I could whip up.

Except... here's a huge FLAW in the fantasy: the Kitchenaid Ice-cream Maker attachment, which specifies that it is compatible with EVERY Kitchenaid Stand Mixer, neglected to mention that there is a difference between US Kitchenaid stand mixers and European Kitchenaid stand mixers. So my attachment's dasher won't fit onto my stand mixer because I have this ridonkulous metal cup thing there!

I am only somewhat mollified by the knowledge that I am not the first person to make this mistake, and unfortunately I will not be the last.

*back to the future twisty scene insert*

I was left standing in front of my mixer, dumbfounded, with a bowl of really delicious custard that was ready to be made into ice-cream! I had a little sulk and jiggled the mixer for a bit before resolving to bin the entire bowl of custard, when my mother came by and shook me out of it. She basically told me to stop whinging and just make something out of the custard, as it really was quite nummeh.

With a heavy heart, I scooped the custard into my Ikea silicon ice trays and popped them in the freezer. Then I made a chocolate cake to make myself feel better (you see now why I am no longer a size 8?).

Vanilla Raspberry Ice-cream 

• 5 egg yolks, beaten
• 100g caster sugar
• 375ml skim milk
• 375ml heavy cream
• 2 tsp pure vanilla extract
• 1 tsp cornflour (optional, for a thicker texture)
• 1 cup frozen raspberries, thawed

1. Pour the milk into a saucepan and simmer, but do not let it boil!
2. Pour the vanilla into the heated milk and allow to infuse for 20 minutes
3. In a separate bowl, beat the egg yolks, sugar and cornflour until it thickens
4. Slowly pour the milk into the egg and sugar mixture, stirring constantly, then pour the mixture back into the pan and heat gently - seriously, don't boil it - stirring until the custard thickens, then leave it to cool
5. When it has cooled completely, stir in the cream until in thickens, then stir in the raspberries
6. Transfer to a chilled bowl to refrigerate overnight
7. Here's where we part ways: I had to pop my mixture into ice trays the next morning, but if you have an ice-cream maker, go ahead and churn/freeze according to the instructions

In the picture above, I whipped up a batch of Aunty Rosa's Chocolate Cake (recipe to come), scattered chocolate chips over the top of the batter and baked thin square layers for about 12 minutes.

I find that however badly it sucked to find that my attachment wasn't compatible, this custard recipe was delicious!
Hope you lot with ice-cream makers enjoy this one.
x Nabs

Meringue-Frosted Vanilla Cake with Raspberry filling

Wow, that title is a mouthful. A good mouthful, however!

This one is over a month old, mainly because I always intended on baking it again and taking better pictures but couldn’t find the time to do so. I might later, but for the time being I don’t see it happening. In any case, my cousin celebrated her 22^nd birthday a while ago, and I wanted to bake her something special… but what?

I gave myself half an hour to decide on a recipe and just get it done, cos the dinner party was to start in 4 hours, and I hadn’t even gotten ready!

This recipe was the first to pop up when I checked Martha Stewart’s website, and it just looked and sounded so amazing that I had to give it a shot. A meringue layer instead of buttercream or ganache frosting? Really?

Why not?

I made some minor changes to the recipe and instructions, more a bastardisation of Miz Stewart's recipe than an improvement, and only because I was pressed for time. The next time I try this cake, I'll definitely try following it to the T.

Meringue-Frosted Cake with Raspberry Filling

from Martha Stewart

• 170g butter (I always find it easier to measure butter in grams)
• 2 1/2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1 3/4 cup sugar
• 2 large eggs + 3 large egg yolks (reserve egg whites for meringue)
• 1 tsp vanilla extract
• 1 cup milk
• 1/4 cup raspberry preserve (recipe calls for raspberries too, but I didn't have any)

1. Preheat oven to 180°C, and butter the pans. Line the bottoms with parchment paper and butter that too! Dust with flour, the usual, you know?
2. In a large bowl, beat butter and 1 cup sugar until fluffy and creamy
3. Add eggs and yolks, one at a time, beating well after each addition. Add vanilla, beat until combined
4. Add flour, alternating with milk, beginning and ending with flour mixture. Beat until just combined.
5. Divide into your prepared pans, bake side by side for 30 mins or until a toothpick inserted comes out clean.
6. Cool in pans for 10 minutes, invert onto a cooling rack, remove parchment, cool completely.
7. Apply raspberry preserve on top of one layer and place the second on top
8. Meringue Frosting: Preheat oven to 230°C. With an electric hand mixer, beat reserved egg whites until soft peaks form, gradually add 3/4 cup sugar, 1 tbsp at a time, beating whites until stiff. Using a spatula, frost the top and side of the cake, lifting spatula eventually to make peaks. Bake until tips of the meringue browns slightly, about 2 minutes. DON'T LET IT BURN.

Reading through the comments on Martha's website for this recipe, I found that a lot of people complained that it was dry, blablabla, but it was just perfect for me. I think it's because Martha suggests keeping it refrigerated for a day, but I just baked, frosted, took it out for dinner and cut into it, so it was beautifully moist.

I suppose this is one of those cakes you have to serve immediately and just enjoy slightly chilled.

Enjoy, much love,

Nabiya

Chocolate Raspberry Donut Cake

I bought a new bundt pan a couple of weeks ago, and just really wanted to try making a giant donut. There was no special reason behind it, I didn't have a recipe that I've been DYING to try... I just wanted to use the pan. Cos donuts are cute, but giant donuts are even cuter!

I got lazy, so doctored up some cake mix, as one does...

Chocolate Raspberry cake:

• 1 box Pillsbury moist chocolate cake mix
• 3 large eggs
• 1 1/4 cup vegetable oil
• 1 cup water
• 1 cup raspberry cordial (I found it at the grocery store and the bottle was cute)

1. Mix everything up in a large bowl and pour into the pan. Can't be easier, LOL

Chocolate Ganache Frosting:

• 11oz Cadbury dairy milk chocolate
• 1 cup heavy whipping cream
• pinch of salt

1. Melt chocolate and cream in a double boiler, add a pinch of salt for that special something, and once mixture is cooled completely, pour into a squeezy bottle and go crazy on the giant donut. Or you can pour the mixture over the cake, why not?

Add some rainbow sprinkles if you like, and ENJOY! My siblings and the neighbours' kids thought it was the cutest cake ever and they expressed the wish of each having one cake to themselves.

My apologies for the craptastic picture, lighting and decoration were just not on my side that day.

x Nabs

Cupcake Mania

I've got to work on my self-restraint. Honestly. Maybe I'll start tomorrow.

After frosting my White Roses cake, I found myself with quite a bit of frosting still left on my hands... and I figured... why the hell not bake cupcakes to just use it up?? It would be like making mini versions of the actual cake, that I can give to people who won't be getting a slice of the actual!

Great idea, Nabs!

Only then, one thing led to another and Michelle (my cousin) and Elyza (sister) asked if they could learn how to make cupcakes. I won't even pretend that I agreed because I am a loving sister and cannot say no to those girls (whom I love and adore and would do anything for, just fyi). Nope. I agreed to show them, right then and there, because I was still on a flour high. I wanted to bake, I wanted to combine stuff, and I wanted to enjoy the feel of that mixer whirring under my hand.

HELL YEAH!

... In retrospect, I can understand now why the housekeeper thought I was behaving oddly.

But whatever! We made a batch of cupcakes to match my white cake, using the exact same ingredients only this time in a cupcake pan... And another batch of chocolate cupcakes with raspberry buttercream frosting. You might recall the cake I baked for Adam last weekend... and so did the girls.

Small versions of both!

I don't have a problem, right?

x Nabs

A post of many firsts

It's my brother's 10th birthday tomorrow, but like I was told recently "You don't need an excuse, Nabs." So I'm going to say this upfront, as much as I love this kid and love spoiling him with sweets, I baked a cake today for my own satisfaction and not really for him. Does that make me a horrible person?

Not that I baked a cake for me to eat, just to enjoy the process of turning seemingly unrelated ingredients into a proper cake. And he's totally going to eat the whole thing anyway, so win-win?
Today was my first attempt at making frosting and a layered cake. It REALLY wasn't as difficult as I thought it would be!
My favourite chocolate cake has always been my aunt Rosa's chocolate cake, and she used to bake my chocolate cakes every single year until my family moved to Gabon for dad's work. Anyhoo, I finally got the recipe for her cake and decided to give it a shot. It didn't turn out as great as hers (obviously, she's a gourmet chef!) but from snacking on the pieces that I cut off (I know, I know... that's horrible but allow me my guilty pleasures) I think it turned out pretty damn good!

As for the buttercream, who knew it would be so simple? I did get a bit worried when I realised how much sugar I kept "gradually" adding to the mix... is that really how much sugar I take in from my regular desserts? Also, I made the rookie mistake of popping my completed frosting into the fridge to preserve it while my cake baked and cooled. BAD IDEA, NABS! I panicked, and thanks to my cooling oven, I managed to get my frosting back in working order by holding the bowl in the open oven to just let it thaw.
Look at that? Doesn't that just look luscious?

Excuse my n00by frosting, like I said, frosting virgin, yadayada. Anyhoo, recipe time:

• 2 1/2 cups all-purpose flour
• 3/4 cup cocoa powder (we've always liked Van Houten)
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup unsalted butter (room temperature)
• 1 cup maple syrup (room temperature)
• 2 eggs, lightly beaten
• 2 teaspoons vanilla (as always, triple this if you want to!)
• 1 cup milk
• 8 ounces dark chocolate, finely chopped

1. Preheat the oven at 170 degrees Celcius, grease and lightly flour your baking pan (I used a small, 6-inch pan this time around)
2. Whisk flour, cocoa powder, baking powder, and salt in a large bowl (See the blue bowl I'm using here? I just got it today lol)
3. In a separate bowl whisk the butter and maple syrup. Then whisk in the eggs, vanilla, and the milk
4. Pour the wet mixture over the flour mixture and stir until barely combined
5. Add the chocolate and stir until integrated
6. Pour the batter into the baking pan and bake for 30 - 40 minutes (I went three times to make my three layers)

For this cake, I had to cut the top of the cakes off to level the layers and then allowed them to cool completely before laying on the frosting. For which, the recipe is as below:

• 1 cup unsalted butter, room temperature
• 1/2 cup raspberry jam (try getting seedless jam, I couldn't today)
• 1 16oz packet of powdered sugar

1. Whisk the butter and jam together until thoroughly mixed
2. Gradually stir in the sugar until creamy
3. Finally, to get my frosting as pink as it is, I added three drops of pink colouring

If you have the time, I hope you give this a shot cos chocolate and raspberry is SO good together! OMNOMNOM.

x Nabs