Commodore Cooking: The Year in Review

As I formulated the concept for this blog, I knew it would be a challenge to my culinary creativity and cost control abilities. From quiche to cobbler and muffins to mug cake, Commodore Cooking served up 32 recipes made with ingredients purchased from solely Vanderbilt University Markets, one "feature ingredient" recipe, one recipe made with ingredients not readily available in Vanderbilt University Markets, one cost comparison, and two interviews. The 2011-12 school year was certainly filled with both cooking triumphs and cooking disappointments but I can honestly say that I have enjoyed everything about this blogging experience. I want to thank those of you who have taken the time to read my blog and I especially want to thank everyone who has patiently reviewed my recipes week upon week. Even if you are an occasional reader of my posts or a one time taste tester of my food, I hope that you too have enjoyed your experience with Commodore Cooking. Although this post officially marks the end of Commodore Cooking, I am looking forward to many more cooking and baking adventures beyond the limits of Vanderbilt University Markets.    

Nachos

Cinco de Mayo commemorates the victory of the Mexican militia over the French army at The Battle of Puebla in 1862. In the United States, it is observed as a celebration of Mexican heritage and pride and commemorates the cause of freedom and democracy during the first years of the American Civil War. Celebrations assume a wide variety of forms including the display of banners, music, regional dancing, and of course, food and beverages. Therefore this week's recipe is a celebration of Mexican cuisine. These nachos go beyond the simplest form of tortilla chips and shredded cheese to include a variety of toppings including the smoky flavor of hickory BBQ riblets and a sweet bean and corn mixture. The bean and corn mixture may be purchased in Nectar. All other ingredients may be purchased in either Varsity Marketplace, Varsity Morgan, or Varsity Towers. Based upon the calculated cost per serving a batch of these nachos will cost you $8.29 or $2.07 per serving. Happy Cinco de Mayo!

Nachos

Yield: 4 servings

Total Cost: $8.29

• 36 Santinas tortilla triangles
• 2 Pepper Jack cheese sticks (2 oz), shredded
• St. Dalfour Gourmet on the Go Three Beans with Sweet Corn (6.2 oz tin)
• 1 Morningstar Farms hickory BBQ riblet, shredded

Preheat oven to 350 degrees. Line a baking sheet with foil and arrange a layer of tortilla triangles on top. Shred cheese sticks and set aside. Cook riblet as directed on packaging. Shred and set aside.

Spread bean and corn mixture over the chips. Evenly distribute shredded riblet over bean and corn mixture. Top with shredded cheese and bake in oven for 10 minutes or until cheese is melted.

Remove from oven and serve hot.

Reviews
 "Nacho ordinary way to end your year."
"Really good."

Strawberry Mug Cake

You may recall the hot cocoa mug cake that I made during finals week of last semester. Or perhaps you have forgotten it as I wish that I could. Although I consider last semester's mug cake a fail, I do still believe that the quick and easy nature of a mug cake is a great inspirational concept for finals week. I decided to make some changes to this mug cake recipe in the hopes of creating a treat with better taste and texture. Unlike hot cocoa mug cake, strawberry mug cake includes sugar and baking powder. Although it lacks the element of chocolate, it derives a sweet and fruity taste from the combination of cake and strawberries. I encourage you to take a 5 minute study break and see if an improvement has in fact been made to the mug cake recipe. All ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this version of mug cake will cost you $1.52. This does not include the cost of cooking spray. Good luck on finals!

Strawberry Mug Cake
Yield: 1 mug cake
Total Cost: $1.52 (does not include cost of cooking spray)

• cooking spray
• 5 1/2 tablespoons flour
• 4 tablespoons sugar
• 1/8 teaspoon baking powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 2 strawberries, sliced

Spray inside of oversized mug with cooking spray. Combine all ingredients except strawberries into the mug. Stir until batter is smooth. Slice strawberries and carefully drop pieces on top.

Microwave for 1 1/2 minutes. If cake is not done, microwave for an additional 30 seconds. Serve warm.

Reviews
"I like that it's warm."
"I like the strawberries."
"Better than the chocolate one."

Banana Pops

The two-day, on-campus music festival Rites of Spring, or "Rites," is one of the most anticipated events of the year. The lineup for this year includes Wiz Khalifa, MUTEMATH, Sleigh Bells, Wick-It the Instigator, Chancellor Warhol, Tyler Hilton and many more. With great weather and a celebratory atmosphere it is a much-needed chance to put the books aside for a bit before finals begin. In accordance with the festive spirit that "Rites" embodies, the recipe for this week is a fun snack. Banana pops are an easy homemade treat that will keep you fueled throughout the weekend. Even better, make a large batch and share with friends! All ingredients may be purchased in Varsity Morgan or Varsity Towers and pretzels may be purchased at Nectar. Based upon the calculated cost per serving of each ingredient, a batch of 36 banana pops will cost you $10.56 or $0.29 per pop. For more information regarding Rites of Spring visit http://www.vanderbilt.edu/ros/.

Banana Pops

Yield: 36 pops

Total Cost: $10.56

• 3 bananas, cut into 1/2-inch slices
• 2 cups chocolate chips
• 2 tablespoons canola oil
• 1 2.1 oz Butterfinger bar, crushed
• OREO Mini Bite Size Sandwich Cookies (3 oz bag), crushed
• 1 1.75 oz tube Planters salted peanuts, chopped
• 36 Glutino gluten free pretzels sticks

Cut bananas into 1/2-inch slices and set aside. Crush or chop each topping and place each in separate dish. Line cookie sheet with parchment paper and set aside.

Stir chocolate and oil in small saucepan over low heat just until smooth. Let stand 15 minutes to cool.
 

Use fork to dip each banana slice into chocolate, coating the majority of the banana. Shake off excess chocolate. Roll dipped banana into topping of choice. Use hand to sprinkle more topping over banana to coat. Transfer to cookie sheet and stick a pretzel stick into the center of the banana. Freeze until firm, about 3 hours, and serve.

 

Reviews
"I like the salt from the pretzel."

Orange Sherbet Coolers

Warm weather calls for cool drinks and orange sherbet coolers make for a wonderful spring day refresher. They are a fun and fruity version of an ice cream float and best of all, they are quick and simple to make. This recipe yields four individual servings but it may be easily adapted as a punch for a larger crowd. An alcoholic version can also be made with the addition of an alcohol such as champagne or Mike's hard lemonade. All ingredients may be purchased in either Varsity Marketplace, Varsity Morgan, or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this fizzy drink with its delectable traces of creaminess will cost you $9.81 or $2.45 per serving.

Orange Sherbet Coolers

Yield: 4 coolers

Total Cost: $9.81

• 2 cups Simply Orange orange juice
• 2 Cool Tubes orange sherbet
• 1 Edy's Slow Churned Vanilla Bean ice cream cup
• 2 bottles Reed's Cherry Ginger Brew

 Pour 1/2 cup of orange juice in each of the four tall serving glass. Add a scoop of sherbet and a scoop of ice cream to each glass. Add 3/4 cup of ginger ale and stir slightly to blend. Serve immediately.  

Reviews
"I like how you put orange and vanilla together. It is a good contrasting taste."
"Tangy."

Deviled Eggs

 A perfect appetizer for Easter, deviled eggs are easy to make and quick to disappear from the platter. There are many different variations of deviled eggs but I decided to keep this recipe fairly simple by combining traditional ingredients such as mayonnaise and mustard. All ingredients may be purchased in Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, the purchase of a dozen eggs will yield an abundant appetizer for just $1.73 or $0.12 per deviled egg and you will even have a few left over for dyeing. This does not include the cost of salt and pepper. Happy Easter!

Deviled Eggs

Yield: 14 deviled eggs

Total Cost: $1.73 (does not include cost of salt and pepper)

• 7 eggs, hard boiled and peeled
• 1/4 cup mayonnaise
• 1 1/2 tablespoons sweet pickle relish
• 1 teaspoon mustard
• salt and pepper

 

Hard boil eggs by placing in a saucepan, in a single layer, and covering with water. Cover and bring to a boil. Turn off the heat and let the eggs sit in the hot water for 15 minutes. Drain and rinse eggs with cold water. Peel when completely cooled.

 

 

Halve eggs lengthwise. Remove yolks and place in small bowl.  Place the halves on a platter.

Mash yolks with a fork and stir in mayonnaise, relish, and mustard. Add salt and pepper, to taste.

 

 

Fill egg yolks evenly with mixture. For a fancier presentation, pipe filling into egg halves using a piping bag or a plastic bag with the corner cut off. 

Reviews

Strawberry-Lime Cheesecake

In case you haven't noticed, Varsity Marketplace has a new offering. When I saw an abundance of bright green limes amongst the more traditional fruits, I knew I wanted to incorporate them into a recipe. I decided upon a cheesecake and opted to complement the sourness of the limes with sweet strawberry swirls. I also decided to add greek yogurt to the filling to create a lighter texture and taste. All of these ingredients, with the exception of eggs and butter, may be purchased in Varsity Marketplace. Eggs and butter may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this refreshing spring dessert will cost you $19.80 or $1.65 per slice.

Strawberry-Lime Cheesecake

Yield: 12 slices

Total Cost: $19.80

For the crust:

• 18 graham crackers, crushed
• 1/3 cup sugar
• 7 tablespoons butter, melted

For the filling:

• 1 cup sugar
• zest of 3 limes
• 16 oz cream cheese, softened
• 8 oz FAGE Total 0% greek yogurt
• 3 eggs
• juice of 3 limes

For the strawberry swirls:

• 8 oz strawberries
• 1 tablespoon sugar

Preheat oven to 350 degrees. Crush graham crackers and mix with sugar and butter. Press into the bottom of a springform pan and set aside. 

 

Stir together the sugar and lime zest and set aside. Beat together the cream cheese and yogurt until smooth. Add in the eggs, one at a time, and beat to combine. Add in the lime juice and mix well. Add the sugar and zest mixture and beat until smooth. 

Puree the strawberries and sugar together until smooth. Pour half the lime mixture in to the prepared crust. Dollop half the strawberry mixture on top, and swirl with a knife. Repeat with the remaining lime and strawberry mixtures. 




Bake, positioning on middle rack with cookie sheet directly beneath on bottom rack, for 60 to 70 minutes, until the center is still slightly jiggly. Turn off oven and allow cheesecake to cool in oven for 30 minutes, with door ajar. Remove from oven and chill in refrigerator for at least 4 hours, covered, before serving.

Reviews
"It's more like a firm pudding cake."
"It's refreshing."
"I like the consistency that the greek yogurt brings."
"Your cheesecake was a please cake."

Spinach and Bacon Quiche

I conducted my first interview over winter break and posed the question, "Do you have an idea for a future recipe?" The answer I received is the inspiration for this week's recipe. Quiche is a great way to use up old or leftover ingredients and makes for an excellent brunch or dinner option. This quiche recipe, loaded with bacon and spinach, is nestled in a flavorful golden crust. All ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this sophisticated yet easy to prepare dish will cost you $16.01 or $2.00 per slice. This does not include the cost of cooking spray, salt and pepper.

Spinach and Bacon Quiche

Yield: 8 slices

Total Cost: $16.01 (does not include cost of cooking spray, salt and pepper)

For the crust:

• 3/4 cup flour
• 6 tablespoons butter (cold, cut into small pieces)
• 2 oz medium cheddar cheese stick (shredded)
• 5 teaspoons cold water

For the filling:

• 6 eggs, beaten
• 1 1/2 cups heavy cream substitute (1 cup milk and 1/2 cup butter, melted)
• baby spinach and feta cheese from 1 Sidewalk Cafe - Spinach Harvest Salad
• 12 oz bacon, cooked and crumbled
• salt and pepper 

 

Shred cheddar cheese and set aside. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles bread crumbs. Stir in the grated cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
 

Meanwhile, preheat an oven to 375 degrees. Fry bacon until crisp. Drain on a paper towel and allow to cool before crumbling into small pieces. Chop spinach and set aside. Prepare heavy cream substitute by combining milk and butter. Roll out dough, spray a 9-inch pie pan with cooking spray and place dough in pan. Use a fork to prick holes over the bottom of the pastry. Bake crust for 10 minutes before filling.

Prepare filling by combining eggs, cream, and salt and pepper. Layer spinach and bacon in bottom of crust, then pour egg mixture on top. Sprinkle with feta cheese and bake for 35-45 minutes or until egg mixture is set. If crust begins to brown too quickly, cover edges with foil. Remove from oven. Allow to cool slightly before cutting into wedges and serving at room temperature.

Reviews
"What a good start to the day."
"Oh my gosh. Jordan, I am so glad you're my roommate."

Irish Soda Bread

Growing up, my mom would always make the traditional St. Patrick's Day meal of corned beef and cabbage. I quickly realized that duplicating this meal with ingredients from the markets was going to be impossible so I opted to prepare another St. Patrick's Day classic, soda bread. I have never before attempted soda bread but this recipe was fairly simple to prepare and makes for a great addition to your St. Patrick's Day meal. All ingredients may be purchased in Varsity Morgan. Based upon the calculated cost per serving of each ingredient, one loaf of soda bread will cost you $7.52 or $0.31 per slice. This does not include the cost of salt. Happy St. Patrick's Day!

Irish Soda Bread 

Yield: 24 slices
Total Cost: $7.52 (does not include cost of salt)

• 4 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons butter
• 1 cup raisins
• 1 egg, lightly beaten
• 1 3/4 cup buttermilk substitute (scant 1 3/4 cups milk and scant 2 tablespoons lemon juice)

Preheat oven to 425 degrees. Prepare buttermilk substitute by placing lemon juice in a measuring cup and adding milk until liquid reaches the 1 3/4 cup measurement. Let stand 5 minutes. Whisk together flour, sugar, salt, and baking soda in a large bowl. Cut in butter until coarse mixture forms. Add in raisins.

Make a well in center of flour mixture. Add egg and buttermilk substitute to well and mix with wooden spoon until dough is too stiff to stir. Dust hands with flour and then gently knead dough in the bowl, long enough to form a rough ball.

Transfer dough to floured surface and and shape into a round loaf. Spray cookie sheet with cooking spray and transfer dough onto it. Score top of dough about 1 1/2 inch deep in an "X" shape (helps heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. 

Remove from oven and let sit for 5-10 minutes. Serve warm.

 

Reviews
"I don't like soda. I don't like bread. But I like soda bread."
"So good."

"Commodore Cooking Special" featuring Erin McManus

For the second half of spring break, I decided to conduct a second interview, this time with a fellow senior at Vanderbilt University who also happens to be one of my roommates and a frequent taste tester for many of the blog's recipes. Commodore Cooking sat down with Erin McManus to discuss the blog, along with a few related topics. Below are her responses.

 

What do you think of the markets and the items that are available for purchase there? I think that the markets do a pretty good job of providing us with a lot of different options, and healthy ones too. I do wish that there was more fresh produce—I would like to see more vegetables available for sale and a more varied selection of fruits. Things like (edible) sliced meats for sandwiches would be nice.

Of the recipes that you have tasted, what has been your favorite thus far? Your least favorite? They honestly usually outdo each other each week—but I think my favorite was the blackberry cobbler. From the sounds of it, if I had tried the mug cake that would have been my least favorite, but of the recipes I’ve tried my least favorite was the cornbread muffins with chili—definitely needed more chili.

Which ingredient from the markets do you think would be the hardest to incorporate in a recipe? Hmm, I think it would pretty hard to incorporate beef jerky into a recipe.  

What item, that is not currently offered, would you most like to see made available for purchase in the markets? I would love to see good sliced turkey or chicken breasts—something that would allow me to make a meal with a sufficient amount of protein in it.

What ingredient would you like to see utilized in a recipe? I would love to see Nilla Wafers make it into a recipe (see next question).

Do you have an idea for a future recipe? Banana pudding (see above question).

Do you have any additional comments, feedback, or suggestions for Commodore Cooking? I LOVE being your roommate and getting to taste everything—it’s always delicious and I look forward to it every weekend!

Bagel Chips with Fruit Dip

Spring Break 2012 is upon us and whether you are partaking in the senior cruise or relaxing in the Bahamas, there is sure to be some partying involved. And every party needs some good snacks to complement an abundance of drinks. Bagel chips and fruit dip make for an easy yet satisfying snack, perfect for any time of day. Bagels may be purchased in either Varsity Marketplace or Common Grounds. All other ingredients may be purchased in Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, this snack will cost you $8.96 or $1.40 per serving. Happy Spring Break 2012! 

Bagel Chips with Fruit Dip

Yield: 4 servings of 12 bagel chips and 1/4 cup fruit dip
Total Cost: $8.96

For the bagel chips:

• 4 cinnamon raisin bagels (unsliced)
• 4 tablespoons butter, melted

For the fruit dip:

• 6 oz cream cheese, softened
• 1 (6 oz) container Yoplait Original 99% Fat Free blueberry yogurt

Refrigerate bagels for 1 hour. Allow cream cheese to soften at room temperature. Preheat oven to 325 degrees. Cut bagels into 1/4-inch slices and place on ungreased cookie sheet. Melt butter and brush over bagel slices. Bake for 15-20 minutes or until lightly browned. Allow to cool.   

Meanwhile, prepare fruit dip by blending together cream cheese and yogurt. Serve with bagel chips. 

Reviews
"Delicious."
"Can I have another one?"
"The crispy nature of the bagel really highlights the fruitiness of the dip." 
"That was pretty awesome."

Peanut Butter and Honey Cookies

There is nothing quite like a good cookie, especially when it is well deserved. This week's recipe for peanut butter and honey cookies is dedicated to the Vanderbilt women's track and field for their successful completion of the 2011-2012 indoor track season. Great races were run, PR's were set, records were broken, and cookies were shared in celebration on the bus ride home. Combining seven simple ingredients, these cookies are great for any occasion and take very little time to prepare. All ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, a batch of 35 cookies will cost you $7.54 or $0.22 per cookie. This does not include the cost of cooking spray.

Peanut Butter and Honey Cookies 

Yield: 35
Total Cost: $7.54 (does not include cost of cooking spray)

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2/3 cup honey
• 2 eggs
• 1 cup creamy peanut butter
• 2 1/4 cups flour
• 1/2 teaspoon baking powder
• cooking spray

Preheat oven to 350 degrees. In a large bowl, cream together butter, sugar, and honey. Stir in the eggs and peanut butter.

 

Sift together the flour and baking powder and blend into peanut butter mixture.

Shape dough into balls and place on ungreased cookie sheet about 2 inches apart. Use a fork (spray with cooking spray) to form a criss cross pattern on tops of cookies. Bake for 10-15 minutes or until light golden brown. Remove from oven and allow to cool.

Reviews
"Jo, it tastes like a childhood memory at Grandma's house."
"Woah, this is really good."
"I like how you can taste the honey because usually peanut butter is really strong."

Fried Rice

Although I am not involved with the Asian American Student Association (AASA) at Vanderbilt, I do enjoy utilizing my blog as a means of recognizing on-campus events. Thus this week's recipe for fried rice is inspired by the AASA's upcoming event, The Asian New Year Festival: The Dragon King*. Fried rice is a staple in Asian cuisine and can take on many variations. This version of fried rice is made from a combination of white rice, vegetables, bacon, egg, chili garlic sauce and soy sauce, all of which may be purchased in Varsity Morgan. Based upon the calculated cost per serving of each ingredient, this hearty side dish will cost you $7.56 or $1.51 per serving. This does not include the cost of cooking spray.

*If you are interested in attending the festival, visit http://www.vanderbilt.edu/leadership/asian-new-year-festival-2012-the-dragon-king for additional details. It is scheduled to take place tomorrow evening in the Student Life Center Ballroom.

Fried Rice
Yield: 5
Total Cost: $7.56 (does not include cost of cooking spray)

• 2 cups Minute Instant Enriched Long Grain White Rice, cooked and cold
• cooking spray
• 2 slices bacon (crisply cooked, crumbled)
• baby carrots and green beans, chopped (from vegetable tray)
• 2 tablespoons vegetable oil
• 2 eggs, whisked
• 1/4 cup whole kernel corn
• 2 tablespoons soy sauce
• 1 tablespoon garlic chili sauce

Cook rice as directed on packaging. Allow to cool overnight in refrigerator. Fry bacon until crisp. Drain on a paper towel and allow to cool. Meanwhile, chop vegetables and boil in a saucepan for about 4 minutes. Whisk eggs and set aside. Drain vegetables and combine with corn in a small bowl. Set aside vegetable mix. Crumble bacon into small pieces and set aside as well. 

Place large frying pan with vegetable oil over medium heat. Add rice and stir with spatula for about 2 minutes. Push rice to one half of the pan, then push pan to the side of the burner so that the empty side is in the middle of the burner. Turn burner up to high and add eggs, stirring with quick and choppy pushes of the spatula until egg is cooked and in small pieces.

 

Add vegetables and bacon to the pan. Move the pan back into the center of the burner, turning the heat down slightly. Mix all the ingredients together until cooked and hot. Add soy sauce and garlic chili sauce. Stir and serve hot.

 

Reviews
"Holy crap, Jordan - that might be the best fried rice I've ever had. Nice work!"
"Jordan, you make good fried rice. I try a spoonful and is good - like kung pow! Nice addition of chili sauce."

Chocolate-Raspberry Tart

As promised, this week's recipe is a Valentine's Day dessert recipe that can be made either in conjugation with Spaghetti Carbonara alla Varsity Morgan or simply as a decadent ending to a Valentine's meal of your choosing. Chocolate and fruit is a traditional combination that exudes romance. The pairing of chocolate and raspberries in this tart is no exception. With ingredients that may be purchased in either Varsity Morgan or Varsity Towers, you can create a rich and elegant dessert that is absolutely delicious. Even better, it can be made ahead of time if kept overnight in the refrigerator. Based upon the calculated cost per serving of each ingredient, this Valentine's Day treat will cost you $17.70 or $1.47 per serving. This does not include the cost of cooking spray and salt. Happy Valentine's Day!

Chocolate-Raspberry Tart

Yield:12

Total Cost: $17.70 (does not include cost of cooking spray and salt)

• cooking spray
• 24 OREO Sandwich Cookies with the filling scraped out (crushed)
• 3 tablespoons sugar
• 9 tablespoons butter, melted
• Emerald Dark Chocolate Cocoa Roast Almonds (1.5 oz bag)
• 12 oz chocolate chips
• salt
• 1 1/4 cups heavy cream substitute (1 cup plus 1 1/2 teaspoons whole milk and 2 1/2 tablespoons melted butter)
• 1 1/2 cups raspberries, rinsed and dried

Preheat oven to 350 degrees. Remove filling from cookies and crush, either in a plastic bag or using a food processor. Combine with sugar and set aside. Add butter and mix until just combined. Spray tart pan with cooking spray and place a parchment circle in the bottom. Press crumbs firmly into bottom of tart pan. Place tart pan on cookie sheet and bake for 20 minutes or until crust is dry and set. Allow to cool.

Meanwhile, roughly chop almonds and set aside. Remove crust from tart pan and place on a large plate. In a large bowl, combine chocolate chips and a pinch of salt. In a saucepan, prepare the heavy cream substitute and bring to a simmer over medium heat. Pour cream over chocolate chips and let stand 1 minute. Stir gently until chocolate melts and is smooth.

Pour chocolate into cooled tart crust. Refrigerate for 15 minutes before scattering raspberries and almonds on top. Continue to refrigerate for an additional 15 minutes or until set. Top with vanilla ice cream, if desired, before serving.

Reviews
"Even the crumbs are good."
"Wasn't going to eat the whole piece but I definitely just did."
"I don't even like chocolate. But this is good."
"It keeps getting better with every bite."
"It got stuck on my hair and then I ate my hair."