Mango Coconut Cream Tart. Listening To Evan Myall.

Mango Coconut Cream Tart

If you’re smart, you will make this Mango Coconut Cream Tart soon. A chewy coconut filling is covered with swirls of lightly sweetened whipped cream and slices of glazed mango. It’s a dessert that screams spring with its pretty colors and fresh flavors.

Mango Coconut Cream Tart
Mango Coconut Cream Tart

Ingredients:

Pâte Brisée (recipe follows)
Coconut Filling (recipe follows)
2 firm, ripe mangoes (about 1 1/4 pounds total)
1/2 lemon, juiced
1 1/2 cups cold heavy cream
1/4 cup confectioners’ sugar
1 tablespoon light corn syrup
2 teaspoons water

Directions:

1. Preheat oven to 375℉.

2. On a lightly floured surface roll pâte brisée into a 15-inch round about 1/8 inch thick.

3. Press dough into and up the edges of a 12-inch fluted tart pan with a removable bottom. Trim edge flush with top rim of pan. Prick bottom all over with a fork. Freeze until firm, about 20 minutes.

4. Line dough with parchment, leaving a 3-inch overhang. Fold overhang over dough edge so it is not exposed. Fill with pie weights or dried beans.

5. Bake until edges begin to turn golden, about 30 minutes, rotating halfway through. Remove weights and parchment.

6. Reduce temperature to 325℉. Tent edge with foil, and bake until golden brown, 25 minutes more. Let cool slightly, about 20 minutes.

7. Spread filling into tart shell. Bake until just set and lightly golden, 22 to 24 minutes. Let cool completely.

8. Peel mangoes, and cut in half, removing pits. Brush with lemon juice. Very thinly slice each half crosswise.

9. Beat together heavy cream and confectioners’ sugar until medium peaks form.

10. Spread one-third of whipped cream mixture over top of filling. Put remaining whipped cream mixture into a pastry bag fitted with a large open star tip (such as Ateco #829). Pipe swirls of cream over top of tart. Twist mango slices into spirals (My slices wouldn’t fold…I don’t think I got them thin enough so I just left them as is) and nestle the slices between cream swirls.

11. Heat corn syrup and water in a small saucepan until combined. Brush mango slices with syrup. Refrigerate tart until chilled, about 20 minutes.

Serves 8 to 10

Pâte Brisée

Ingredients:

1 2/3 cups flour, plus more for work surface
3/4 teaspoon salt
3/4 teaspoon sugar
4 oz plus 3 tablespoons cold unsalted butter, cubed
1/4 to 1/3 cup ice water

Directions:

1. Pulse flour, salt, and sugar in a food processor until combined. Add butter and pulse until mixture resembles coarse meal, 8 to 10 seconds.

2. Drizzle 1/4 cup ice water evenly over mixture. Pulse until dough holds together when pressed between 2 fingers. If dough is too dry, add more ice water, 1 tablespoon at a time.

3. Shape dough into a disk, and cover in plastic wrap. Refrigerate until firm, at least 1 hour and up to 1 day. Let stand at room temperature 5 minutes before rolling.

Coconut Filling

Ingredients:

2/3 cup granulated sugar
1/3 cup light brown sugar
1/2 teaspoon salt
2 teaspoons fine cornmeal
2 large eggs plus 1 large yolk
1/2 teaspoon vanilla extract
1/4 cup plus 2 tablespoons unsalted butter, melted
1 1/4 cups unsweetened small dried coconut flakes, toasted

Directions:

1. Mix together granulated and brown sugars, salt, and cornmeal.

2. Whisk in eggs, yolk, and vanilla then add the butter and coconut.

Recipes from Martha Stewart

Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart
Mango Coconut Cream Tart

My youngest son has been listening to a lot of Beatles’ music. ‘Supernatural’, by LA-based artist Evan Myall, gives off some of the fab four’s vibe. Such a lovely little tune.

“I’m not as strong as you think”

Check out Evan Myall on his Website where you can link to buy the music.

Cheers!

Posted in Tart | Tagged | Leave a comment

Apple Cinnamon French Toast Casserole. Listening To Grant Sharkey.

Apple Cinnamon French Toast Casserole

I laugh every time.

Family Guy runs deep in my family.

Just ask Stewie.
Stewie

We used to have a betta fish named Brian, but he’s gone many tears ago.

I could go on, but an opinion piece I read recently in a British food magazine is still fresh in my memory. The writer whined about how American bloggers filled their pages with too much blather when all everyone wants is to get to the recipe.

Whew. Harsh.

So on to the recipe we shall go.

Apple Cinnamon French Toast Casserole ticks all the boxes for a festive breakfast treat. It’s sweet, packed with fruit and gilded with a yummy streusel topping. The custard filling keeps the bake tender, yet the edges get a lovely crisp texture. Finally, a simple caramel drizzle takes it all over the top. The casserole can be mostly assembled the night before. Always a bonus.

I couldn’t find the frozen dinner rolls that Paula used. I substituted a 1-pound package of white dinner rolls (like these) and they worked fabulously.

Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

Ingredients:

1 1/2 (15 oz) pkgs frozen dinner rolls, thawed
6 eggs
2 cups half-and-half
1 tsp vanilla extract
1/4 tsp kosher salt
1 (21 oz) can apple pie filling, apples cut into bite sized pieces
2 Tbs granulated sugar
1 tsp ground cinnamon
1 cup flour
1 1/4 cups packed light brown sugar, divided
1/4 cup butter, softened and divided
6 Tbs light corn syrup
Confectioners’ sugar: to garnish

Directions:

1. Grease a 3 quart baking pan. Line a baking sheet with parchment paper.

2. Cut rolls into small cubes.

3. In a large bowl, whisk together eggs, half-and-half, vanilla and salt.

4. In another large bowl, combine apple pie filling, granulated sugar and cinnamon. Stir in the cubed rolls. Transfer mixture to the prepared baking dish. Pour egg mixture over top. Cover with foil and refrigerate overnight.

5. Preheat oven to 375℉. Remove casserole from refrigerator 30 minutes before baking.

6. Bake, with baking dish on parchment lined baking sheet, for 30 minutes.

7. Meanwhile, combine the flour, 3/4 cup brown sugar and 1/2 cup butter in a medium bowl. Stir together until crumbly.

8. Uncover casserole and sprinkle with the flour mixture. Bake, uncovered, until golden brown and set, about 20 minutes longer.

9. In a medium heavy saucepan, cook corn syrup, remaining 1/3 cup brown sugar and remaining 1/4 cup butter over medium heat. Stir occasionally until heated through and the sugar is dissolved.

10. Drizzle the caramel sauce over the casserole and garnish with a sprinkling of confectioners’ sugar.

Serves 8

Recipe slightly adapted from Paula Deen
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole
Apple Cinnamon French Toast Casserole

Everyone needs to calm the fuck down. You tell ’em Grant.

Nothing like a calming, folksy song that throws in melodic F bombs aimed at the hysterical masses.

Check out Grant Sharkey on Bandcamp where you can buy his music.

Cheers!

Posted in Breakfast | Tagged | Leave a comment

Easy Matzo-Crusted Salmon. Listening To A Grave With No Name.

Easy Matzo-Crusted Salmon

Passover is coming up soon. Your kosher kitty will love this simply prepared Matzo-Crusted Salmon. You’ll like it too, I’m sure.

Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon

Ingredients:

1 tablespoon Dijon mustard
1 tablespoon mayonnaise
4 (4 ounce each) boneless, skinless salmon fillets
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 matzo cracker, crumbled

Directions:

1. Preheat oven to 400°F.

2. Line a large baking sheet with non-stick foil and set aside.

3. In a small bowl, whisk together mustard and mayonnaise.

4. Season salmon with salt and pepper.

5. Brush the top of each fillet with some of the mustard mixture then sprinkle with matzoh crumbs. Press gently so that they adhere.

6. Transfer salmon, matzo side up, to prepared baking sheet and spray with a little cooking oil.

7. Bake until just cooked through, about 10 minutes.

Serves 4

Recipe from Whole Foods
Easy Matzo-Crusted Salmon
Easy Matzo-Crusted Salmon

A Grave With No Name, a project of London-based artist Alexander Shields, released an album titled ‘Passover’ in 2018. It’s a collection of quiet, beautiful, introspective songs. There’s even an interlude which is one of my favorite things for an album to include (I’m looking at you ‘Hazards Of Love’).

Every tune is fantastic, but my favorite is “By The Water’s Edge”. The vocals, sound and lyric, send a chill down my spine.

“It was frozen,
but your reflection
spoke to me”

Check out A Grave With No Name on Bandcamp where you can buy the music.

Cheers!

Posted in Seafood | Tagged | Leave a comment

Skillet Brownies. Listening To Cosmo Sheldrake.

Skillet Brownies

If you are in need of a little chocolate heaven, make these decadent Skillet Brownies. They are super easy and very cute. Vanilla ice cream melting into the warm, rich, gooey, chocolate packed brownie gets you pretty close to dessert paradise.

Skillet Brownies
Skillet Brownies

Ingredients:

1/4 pound (4 ounces) unsalted butter
4 ounces plus ½ cup semisweet chocolate chips, divided
1½ ounces unsweetened chocolate
2 extra-large eggs
2 teaspoons instant coffee powder
1½ teaspoons vanilla extract
1/2 cup plus 1 tablespoon sugar
1/4 cup plus 1 tablespoon flour, divided
1 teaspoon baking powder
1/4 teaspoon kosher salt
1 pint vanilla ice cream

Directions:

1. Preheat oven to 350°F.

2. Combine the butter, 4 ounces of the chocolate chips, and the unsweetened chocolate together in a medium saucepan. Heat over low heat just until the chocolate melts. (You can also do this in the microwave). Remove from the heat and allow to cool for 15 minutes.

3. In a large bowl, stir (do not beat) together the eggs, coffee powder, vanilla, and sugar. Add the egg mixture to the chocolate mixture then set aside to cool to room temperature.

4. In a medium bowl, mix together ¼ cup of the flour, the baking powder, and salt then stir it into the chocolate mixture.

5. Toss the remaining ½ cup of chocolate chips and one tablespoon of flour together in a medium bowl then stir them into the chocolate mixture.

6. Spoon the mixture into 4 lightly greased individual cast-iron skillets, ramekins or baking dishes (about 5 x 3-inches in dimension) and place them on a sheet pan.

7. Bake for 22 minutes exactly. Do not overbake. A tester inserted in the center will not come out clean. Serve warm with a scoop of ice cream.

Serves 4 very generously

Recipe from Ina Garten
Skillet Brownies

Yesterday, my cousin sent me this song since she sensed I was feeling a bit blue.

“Come Along” by Cosmo Sheldrake was exactly what I needed. Whimsy, optimism, haunting undertones and an epic, theatrical intro combine for a four minute trip that calms the mind. It certainly made me smile.

“Don’t let moments pass along
and waste before your eyes,
March with me and the borogoves,
Come with me and the slithy toves,
And never ask us why.”

Check out Cosmo Sheldrake on Bandcamp where you can buy his music.

Cheers!

Posted in Brownies | Tagged | Leave a comment

Mile High Key Lime Pie

Mile High Key Lime Pie

If there was ever a time I needed to smile, it’s right now.

I pushed my world and our world out of my mind and made a delicious Key Lime Pie. And not just the usual Key Lime Pie….A Mile High Key Lime Pie.

The Mile High moniker comes from the voluminous crown of creamy whipped topping blended with lime juice and a hint of sweetened condensed milk. I was skeptical of that combo, but it is absolutely divine. Unlike standard whipped cream, that high hat lasts for days in the fridge without weeping.

Not weeping is definitely something to aspire to these days. Make some pie.

Mile High Key Lime Pie
Mile High Key Lime Pie

Ingredients:

6 tablespoons butter, melted
2 cups finely crushed Vanilla Wafers
2 3/4 cups sweetened condensed milk (divided)
3 egg yolks
1 cup Key lime juice (divided)
16 oz tub Cool Whip (softened in fridge)

Directions:

1. Preheat oven to 350℉.

2. Mix together crushed vanilla wafers and melted butter. Stir until well combined then press into a greased 9-inch pie pan.

3. Beat together egg yolks, 1 3/4 cups of sweetened condensed milk and 1/2 cup of the Key lime juice.
Pour into crust.

4. Bake pie for 20-25 minutes. Cool completely.
Mile High Key Lime Pie

5. Beat together Cool Whip, 1 cup sweetened condensed milk, and remaining 1/2 cup of Key lime juice until smooth. Refrigerate for at least 30 minutes.

6. Top cooled pie with whipped topping and chill for several hours before cutting and serving.

Serves 8

Recipe from Easy Baked
Mile High Key Lime Pie
Mile High Key Lime Pie
Mile High Key Lime Pie

All the happy pies on earth cannot erase the pain of what we are watching unfold in Ukraine. I heard this song today and promptly burst into tears.

“If you tolerate this
then your children will be next”

Check out Manic Street Preachers on the band’s Website where you can learn of upcoming UK tour dates. You can buy their music here.

Cheers!

Posted in Pie | Tagged | 2 Comments

Crêpes With Cheese And Vegetables. New Music From Alas The Sun.

Crêpes With Cheese And Vegetables

I just watched Citizen Kane for the first time. It’s been heralded as the best film of all time, yet somehow I never got around to checking it out. It’s a very interesting movie with mesmerizing cinematography. And little weird things happen unexpectedly, like that cockatoo in the clip above.

Unexpected, but definitely not weird, are these Crêpes With Cheese And Vegetables. They look so elegant, but are not at all difficult to make. A mix of sautéed vegetables, ricotta and Monterey Jack are rolled up in corn crêpes then briefly baked. The crème fraîche taco sauce is the perfect creamy, spicy sauce to serve with the crêpes.

Crêpes With Cheese And Vegetables
Crepes With Cheese And Vegetables

Ingredients:

12 Corn Crêpes (recipe follows)
1 tsp cumin seeds
2 Tbs peanut oil
1 red onion, chopped
1 carrot, finely chopped
1 red potato, chopped into small cubes
2 zucchini, chopped into small cubes
1 yellow squash, chopped into small cubes
1 red bell pepper, chopped into small squares
6 oz Monterey Jack cheese, shredded
1 cup ricotta cheese
1/3 cup heavy cream
1 cup crème fraîche
1/4 cup hot taco sauce, plus more to drizzle
Cilantro, to garnish

Directions:

1. Roast the cumin seeds in a dry skillet over medium heat until fragrant. Grind in a spice mill.

2. Heat oil in a large skillet. Add onion and cook for 3 minutes then add the carrot and potato. Stir then cover the pan. Lower heat and cook for 8 minutes or until the vegetables are softened.

3. Add zucchini, yellow squash and bell pepper to the skillet and continue to cook, covered, until the vegetables are just tender, about 5 minutes. Transfer to a bowl and season with salt and pepper. Stir in the ground up cumin.

4. In another bowl, combine the Jack cheese with the ricotta. Season with salt and pepper.

5. Preheat oven to 400℉.

6. To fill the crêpes, place each crêpe with its better looking side facing down on a work surface. Spread about 2 tablespoons of the cheese mixture down the middle of the crêpe, stopping about an inch from either edge. Spoon about 1/4 cup of the vegetables on top of the cheese. Fold near side of the crêpe over the filling, tuck in the ends and roll up the crêpe.

7. Place the crêpes in a single layer on a lightly greased 13 x 9-inch baking pan or a parchment lined baking sheet.

8. Brush the crêpes with the heavy cream. Bake for about 12 minutes.

9. Stir together crème fraîche and taco sauce in a small bowl.

10. To serve, spoon some of the crème fraîche mixture onto each plate. Arrange crêpes on top. Garnish with a dots of taco sauce and some sprigs of cilantro.

Makes 12 crêpes

Corn Crêpes

Ingredients:

2 large eggs
1 cup milk
1/2 cup water
1/2 tsp salt
1/4 cup corn meal
3/4 cup flour
2 Tbs olive oil
Butter for cooking the crêpes

Directions:

1. Put all ingredients in a blender and blend briefly at medium speed until combined.

2. Pour batter into a bowl, cover, and let rest for 1 hour.

3. To cook the crêpes, heat an 8-inch crêpe pan with a little butter. When hot, pour in just enough batter to lightly coat the pan. Tilt pan to distribute the batter. Cook the crêpe a few minutes until golden brown on the bottom and the tip is beginning to look dry. Turn it over and cook the second side for one minute. (Note: Many times the first crêpe comes out bad as the pan is not properly seasoned. After one go, it should be fine for the rest of the crêpes).

4. Stack the finished crêpes on top of one another. If not using right away, wrap them in cling film.

Makes twelve 8-inch crêpes

Recipes slightly adapted from The Greens Cook Book by Deborah Madison
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables
Crêpes With Cheese And Vegetables

Alas The Sun are an indie duo out of Zürich, Switzerland. “Out For Something” is the new single from their forthcoming second album ‘Wild Honey Inn’ due out in May.

If you need a mood boost, you’re in for one right now. It’s a classic pop cocktail of synth, tapped out drums, jangling guitars, moody bass, cool vocals and killer hook.

“Time flies even faster
when you’re by my side”

Check out Alas The Sun on the band’s Website and Bandcamp where you learn of upcoming shows in Switzerland and buy their music.

Cheers!

Posted in Main Courses | Leave a comment

Cheesy Naan With Chutney. Listening To The New Twentys.

Cheesy Naan With Chutney

Pretty cheesy, huh?

So are these delicious naans. Simply seasoned and topped with mango chutney, cheese and green onion, they are the perfect side to serve with a curry. Also great as a snack or alongside some spicy soup.
Cheesy Naan With Chutney
Cheesy Naan With Chutney

Ingredients:

2 pieces naan (such as Stonefire)
2 Tbs ghee or unsalted butter, melted
Salt and black pepper
¼ cup Major Grey’s chutney (such as Crosse & Blackwell)
1 cup white Cheddar, shredded
3 Tbs sliced green onions (about 2)

Directions:

1. Preheat oven to 425°F with baking stone on bottom rack.

2. Brush one side of naan with ghee, season with salt and pepper then spoon on the chutney.

3. Top naan with Cheddar and bake on stone until Cheddar melts and naan becomes golden, about 10 minutes.

4. Sprinkle naan with green onions, let rest 2–3 minutes, then slice.

Serves 4

Note: Recipe doubles easily. I made the 2 large naan and also a few mini naans that some markets now sell.

Recipe from Cuisine At Home
Cheesy Naan With Chutney
Cheesy Naan With Chutney

Feeling soda pressed?

Crank up the sound and get ready to feel really good.

‘The Way’, from Cornwall- based band The New Twentys, is a high energy love song that will have you “Whoa–oh-oh” ing along with the band. I cannot get enough of this song.

“She’s like sunshine
in your face”

Check out The New Twentys on Facebook and the band’s Website where you can link to buy their music.

Cheers!

Posted in Bread, Snack | Tagged | Leave a comment

Short And Sweet. Double-Chocolate Toffee Icebox Cake.

Double Chocolate Toffee Icebox Cake

Make pudding. Whip cream. Layer cookies with pudding and cream. Sprinkle with chopped toffee bars.

The longest part of this short recipe is the overnight chilling in the refrigerator to soften the cookies. Therein, though, the perfect make-ahead easy dessert.

Double-Chocolate Toffee Icebox Cake
Double-Chocolate Toffee Icebox Cake

Ingredients:

3 cups 2% milk
1 package (5.9 ounces) instant chocolate pudding mix
1-1/2 cups heavy whipping cream
2 packages (9 ounces each) chocolate wafers
2 Heath or Skor candy bars (1.4 ounces each), crushed

Directions:

1. In a large bowl, whisk together the milk and pudding mix for 2 minutes. Let stand 2 minutes until soft-set.

2. In another large bowl, beat cream with a mixer until stiff peaks form.

3. Arrange 20 cookies on bottom of an 8-inch square baking dish. Spread a fourth of the chocolate pudding and a fourth of the whipped cream over cookies. Repeat layers 3 times.

4. Sprinkle with crushed candy bars. Refrigerate overnight.

Serves 8

Recipe from Taste Of Home
Double-Chocolate Toffee Icebox Cake

Time for a short song. All of the lyrics are in the title. lol.

And a sweet song.

“You’re like an angel
You’re like a star
And I’ll forever be with you
treat you right”

Check out Salander on Bandcamp where you can buy their music.

Learn more about DuncanC on Bandcamp where you can buy his music.

Cheers!

Posted in Dessert, Short And Sweet | Tagged , , | Leave a comment

Pork Carnitas. New Music From Work Wife.

Pork Carnitas

Pork Carnitas, aka Mexican slow cooked pulled pork, is a taco stand favorite and super easy to make at home.

Oven cooking the pork in a flavored broth for about 2 hours yields incredibly moist, tender meat. Seasonings, which include oregano, cumin, lime and orange, permeate the pork which is then tossed with the reduced broth and broiled until the edges are crisp and golden. Roll the meat up in a tortilla with your choice of toppings and you’ve got yourself a mighty fine meal.

Pork Carnitas
Pork Carnitas

Ingredients:

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp salt
3/4 tsp pepper
1 tsp ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp dried oregano
2 Tb fresh lime juice
2 C water
1 medium orange, juiced (keep the squeezed rinds)
Toppings: Avocado, salsa, shredded cheese, sour cream, cilantro, shredded lettuce, chopped tomatoes and/or jalapeño slices
Tortillas, to serve

Directions:

1. Place oven rack in lower middle position and heat oven to 300℉.

2. Combine all ingredients (except the toppings and tortillas) in a large Dutch oven, including the orange rinds.

3. Bring the mixture to a simmer over medium-high heat. Cover pot and transfer to the oven. Cook until the meat is very tender and easy to pull apart, about 2 hours.

4. Remove the pot from the oven and turn on the broiler.

5. Use a slotted spoon to remove the meat from the pan to a large foil-lined baking pan.

6. Strain cooking liquid into a bowl and discard solids. Return cooking liquid to the Dutch oven and place over high heat on the stove. Boil until liquid thickens, about 20 to 30 minutes.

7. While the liquid is reducing, use two forks to pull apart the cubes of pork.

8. Stir the pork pieces into the reduced liquid in the Dutch oven. Season to taste with salt and pepper.

9. Return pork to the foil lined pan and evenly spread the meat into a single layer. Place pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 minutes. Use a spatula to flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, about 5 minutes.

10. Serve immediately in tortillas with your favorite toppings.

Serves 12

Recipe from My Kitchen Escapades

Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas
Pork Carnitas

Work Wife, the solo project of Brooklyn-based artist Meredith Lampe, has just released a new single.

The song ‘Creases’ offers an honest revelation of the desire to be someone’s inspiration when you are clearly not. The guitar circling the pained vocals adds another layer to the yearning.

“2 a.m.
No sleep
And you’re delicately dusting off the sheet
Those creases near your eyes
are not for me
If I was your muse
they would be”

Check out Work Wife on Facebook and the Website, where you can keep tuned to find out where to buy her music.

Cheers!

Posted in Main Courses, Pork | Tagged , | Leave a comment

Top 5 Posts In 2021

Not sure if I posted that video before, but it’s one of my faves.

One thing I know for sure is that all of the top 5 posts in 2021 are repeats which have enjoyed the highest views here over the past few years.

Coming in at Number 1…. You all know Crunchers. The crunchy, gooey, chocolaty, peanut buttery delightful dessert bars pictured above are back in the top 5 after a 4 year hiatus. If you haven’t tried them yet, definitely give them a go. I revisited the recipe here. Have a look for some tips and observations.

Lemonies, the very delicious lemon brownies, have been an ISITK crowd favorite for years. They were the second most popular recipe in 2021. Everyone loves them and so many have left happy comments after making them.

Coming in at number 3 is Chocolate Peanut Butter Cup Overload Cake…if you like chocolate in your peanut butter, this cake is for you.

Yay for savory! Detroit-Style Pizza, in the number 4 slot, never disappoints.

Jello Custard Bears At The Beach made their first appearance in the top 5 in 2019 and they’re back, baby, in 5th place. So freakin’ cute.

‘Been Here Before’ sums up our top five and possibly that crazy egg video.

Here’s some pure electronic joy from Los Angeles-based duo Phantoms.

Check out Phantoms on their Website where you can learn of upcoming US tour dates and buy the music.

Cheers!

Posted in Brownies, Cake, Dessert, Main Courses | Tagged | Leave a comment