Strawberry Shortcakes

Well, at long last,  here is the follow up in which the scones I made last week get incorporated into a tasty dessert.

I know that all of you have had strawberry shortcake a time or two, but this particular recipe I found to be a new version of and old classic.  First is a base of a sweet scone with chunks of almonds baked in.  Then you have the chocolate which really makes the dessert extra special.  The uniqueness to the chocolate ganache can be attributed to orange pekoe tea as well as Grand Marnier.  Also, shortcake is not shortcake without fluffy whipped cream.

Put all that together with some sweet strawberries and you have a pretty awesome combination.  A bite with a burst of strawberry juice and the rich, slightly orangey flavored chocolate enveloped in whipped cream was enough to win me over.

The good thing about this dessert is that you really have more than just one plating if you make all the components.  The scones are great on their own.  Should you not want to make the scones, break out two bowls, one with the whipped cream and one with the ganache and start dipping your strawberries! Also, feel free to put your own spin on this, such as passing on the tea and adding Amaretto and chopped almonds to the ganache. This recipe makes 8-10 shortcakes.

Strawberry Shortcakes
adapted from Dessert Circus at Home

Ingredients
8-10 Almond Breakfast scones (for recipe click here)
2 tbs of Grand Marnier
1 1/3 cups heavy cream (for ganache)
3 tbs orange pekoe tea
11 oz of bittersweet chocolate (chopped fine)
about 3 cups fresh strawberries
2 cups heavy cream (for whipped cream)
1/4 cup powdered sugar

Prepare your scones as directed in the recipe and let cool completely.  Then slice each into 2 layers.  Set aside.

To make the ganache, heat 1 1/3 cups of whipped cream with the tea in a small saucepan.  Stir and let the mixture cook until small bubbles form around the edge of the pan. Remove from heat. Put the chopped chocolate in a medium size bowl.   Place a sieve over the bowl and pour in the cream/tea mixture.  Let the ingredients set for about 30 seconds and then stir until smooth and the chocolate is well blended with the cream.  You should have a thick, shiny and smooth ganache.  Add the Grand Marnier and mix until incorporated.  Cover with plastic wrap and let cool for at least 4 hours at room temperature.  Once the mixture has reached the consistency of a thick frosting, is is ready to use.

Then hull and halve the strawberries and place in a bowl.  Cover and refrigerate until ready to use.

For the whipped cream,  mix the 2 cups of heavy cream with the powdered sugar.  Then beat with an electric mixer on medium speed until thick and fluffy.  Take a pastry bag with a 1/2 inch star tip at the end and fill it with the whipped cream.

Place the bottom half of each scone on a plate. Spread ganache over the bottom halves, making a 1/4 inch layer. Then cover the ganache with a layer of strawberry halves. Top the halves with the whipped cream and cover with the top half of the scones.  Pipe a swirl of whipped cream on top and  lightly press 2 strawberry halves in the whipped cream.  Now it is ready to serve!

Tips and notes
1. If you are short on time you can cool the ganache by placing it in the fridge, check it periodically for the right consistency.  Mine took about 45 minutes to set up.
2. I put my chocolate bars in a food processor fitted with a grating blade, this aids in getting the chocolate to melt quickly and smoothly.

                        **LAST YEAR: Blue Cheese Crisps
  
  

Orange Crisps

I made about 14 dozen of these cookies.  One thing about making something in such large quantity, is that your kitchen equipment really does get a workout. Also, since these were spritz cookies and my press is not electric-my left hand has a much stronger grip now!  The press I was using had plastic templates.  Needless to say two split.

This particular recipe is a recipe specifically made for a press, so obviously this press is fine if you want to make a few dozen cookies for a brunch with a few friends.  Not for cranking out several dozen.  I am now wondering why I did not get a press with metal templates.  Anyhow, this recipe did have one obvious error, it advised to use parchment paper.  The dough did not stick to the paper, but remained on the press.  They did fine on an un-greased baking sheet.

The cookies are pretty much your standard spritz with an orange flavor.  They were some of the ones I made for a grand opening for a new hospital at Ft Hood Army Base.  I had to consider something that would present well and would hold up to Texas heat since these cookies were being transported.  However, if I was in Alaska, I would not have hesitated to dip these in chocolate!

I had some taste testers in house this weekend that really did like them, so I am confident that these will go over well.

Orange Crisps
by Recipelink.com   (recipe makes 6-7 dz)

Ingredients
1 egg
1/2 cup sugar
1/2 cup brown sugar
1 tbs orange juice
1 tsp grated orange zest
2 1/2 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 cup shortening

Preheat the oven to 375 degrees.  Sift together the flour, salt and baking soda in a medium size bowl.  Set aside.

In another bowl, beat together both sugars and shortening until smooth.  Then add egg, zest and orange juice.  Mix ingredients until all is evenly distributed.  Then fold in the sifted ingredients.

Fill cookie press and form cookies on baking sheet according to press manufacturer's directions.  Bake for 10-12 minutes.

Transfer to rack and let cool.

Tips and Notes:
1. no matter how long it takes to form and bake these cookies, do not refrigerate the dough.
2. To make sure that dough continues to stick to the baking sheet and come off the press, wipe off the grease from the baking sheet between uses.
                           **LAST YEAR: S'more Ice Cream**

Ginny Bee Breakfast Cake

Well I am sure one thing that comes to mind is who is Ginny Bee?  Ginny Bee is actually the creation of  John Edwards.  Ginny is a citrus picker, mostly used for oranges.  Before Johns invention, there were other pickers on the market but they were plagued with the problem of  causing tree damage when harvesting. However, in 1976, John came up with a well functioning machine that did not damage any part of the tree or limbs.  With the tree damage not being an issue, his machine was found to be quite handy to have in the groves.  It could pick a 90 lb box of oranges in one minute, which was a real time saver.

This particular recipe is basically an orange breakfast cake.  The cake part has a citrus tang and is moist, having both sour cream and yogurt as ingredients.  Also, there is no skimping on the streusel-it is thick crunchy and has a drizzle of orange glaze.  Since we all seem to enjoy orange juice in the morning, I thought that orange in a breakfast cake would be a good way to start the day.

Ginny Bee Breakfast Cake
by flourtrader

Ingredients/Streusel
1 cup or 2 sticks melted butter
1 tbs plus 1 1/2 tsp cinnamon
1 cup packed dark brown sugar
1/2 cup sugar
1/2 tsp salt
2 1/2 cups flour

Ingredients/Cake
2/3 cup orange yogurt
2/3 cup sour cream
4 tbs orange zest
1 tsp orange extract
2 eggs
3/4 cup or 1 1/2 sticks of butter, room temp
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp salt
3/4 tsp baking powder
1 tsp baking soda

Ingredients/Drizzle
1 cup powdered sugar
1 tbs orange juice

To make streusel, stir together the cinnamon, both sugars and salt.  Then pour in the melted butter and mix until all is blended.  Then blend in the flour until no dry streaks remain and the mixture clumps together.  Set aside.

For the cake, preheat the oven to 350 degress.  Butter the inside of a 9X13 baking dish.  Then line the bottom and along 2 sides with overhang.  Butter the face up side of the parchment.

Beat the butter in a large bowl until creamy.  Add the sugar, beating again until mixture is completely blended.  Add one egg and blend, running mixer for about 30 seconds.  Repeat the process with the other egg.

Put the sour cream, yogurt, orange zest and orange extract into the batter and blend until all is smooth.  Set aside.

In a different bowl, sift together the flour, salt, baking powder and baking soda. Then, in increments of 1/3, fold the ingredients into the wet batter.  Mix until no dry streaks remain.

Spoon batter into prepared pan and smooth with spatula so bottom of pan is evenly covered.  Take some streusel into your hand and clump together, then sprinkle on batter.  Continue with the clumping and sprinkling until all the batter is covered.

Place in oven and bake for about 1 hour or when tester comes out clean.  Streusel should be a deep brown and be crisp.  Let cool in pan on rack for 30 minutes.

While cooling, you can prepared the drizzle.  Beat the ingredients together until the texture becomes a smooth glaze.  You can add more of either ingredient until you reach the desired consistency.

After the cake has cooled for 30 minutes, drizzle glaze on top.  Cake is tasty served warm as well as cold.  Use parchment handles to lift out of pan and cut into squares.

Tips and Notes:
1. I like streusel and the recipe here probably yields over 4 cups, so if you are not that big on this topping, you can cut down the recipe.
2. You can add nuts to the streusel if you want.
3. The topping is very crumbly, so it will be hard to get a clean cut..
4. Bake time is for a glass pan, other pans may have some variance in the baking time.
                     **LAST YEAR: Jamaican Coin Cookies**

Celebrity Factor Cookies

There are actually two main factors that celebrities have to deal with when it comes to the public.  One is all the people that adore or love them.  The other is the people that want to be them.  These cookies are about those two factors.  They have cranberries for the love and pistachios for the green with envy!

Yes, today I have taken a trip away from chocolate to bring you something a little bit different.  As I explained before, I am not a big fan of raisins, but if it is to be dried fruit give me cranberries, pineapple or dates!  Cranberries was also chosen since we are on the eve of Valentine's.

Outside of the two factors, this cakey cookie offers hints of cinnamon and orange. The end result is one tasty cookie.  Delicious with a healthy slant.  I said no to thoughts of drizzling with white chocolate.  So here you have it, healthy bits in this cookie and no chocolate.  This recipe makes about 4 dozen cookies.

Celebrity Factor Cookies
by flourtrader

Ingredients
1/3 cup plus 2 tbs orange juice
1 cup (2 sticks) butter at room temp
1 egg
2 tsp vanilla extract
1 1/2 tsp grated orange peel
3/4 cup chopped unsalted pistachios
2 cups dried sweetened cranberries
1 cup sugar
2 cups flour
1/8 tsp salt
1 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp baking soda

Prepare cranberries by soaking in orange juice for 30 minutes, stirring every 10 minutes.  Also, butter 3 cookie sheets.

Sift together salt, flour, baking soda, cinnamon and baking powder in a medium size bowl.  Set aside. In another bowl, cream together the butter and sugar until smooth.  Add egg, orange zest and vanilla extract to the butter sugar mixture.  Beat for about 2 minutes until all is blended and evenly distributed.

Fold in the sifted ingredients with a wooden spoon.  Once there are no dry streaks remaining, stir in the cranberries as well as the orange juice that they soaked in.  Lastly, add the pistachios and mix until evenly distributed.

Then cover and refrigerate for 15-30 minutes.  My butter was real soft, so I let the cookie batter cool for about 30 minutes to firm up.  While the batter is chilling, preheat the oven to 350 degrees.

Remove batter from fridge.  Using a spoon or cookie scoop, drop batter by rounded teaspoon onto cookie sheet.  Cookies should be spaced about 1 1/2 inches apart.  Place cookies in oven and bake until outside edges have turned golden, about 10-15 minutes.  Mine took about 12 minutes.  Remove cookie sheet and let cookies cool on sheet about 5 minutes.  Then transfer to rack to finish cooling.

Sicilian Wine Cookies

In late 2010, I was looking at all the cookie contests on the net.  One of the largest postings was the one for the LA Times.  I believe they actually posted not just the winners but quite a number of the entrants, because they wanted the people to vote.  I was busy saving a lot of them.  Some of the recipes were good and others not so much.  This is actually one I had not tried yet, but the list of ingredients was interesting, so I went ahead and made them.

The cookies are a mix of wine, lemon zest, orange zest and chocolate which is rolled in white sugar and shaped into crescents before baking.  The two things I changed about the recipe was to substitute vanilla extract for anise and I used mini chocolate chips instead of chopping up a block of chocolate.  The recipe below is the original.

These are a crisp cookie that tastes of orange and chocolate.  The wine may be a key factor in creating the texture of the cookie, but the flavor did not come through.  However, for those that like the mix of orange and chocolate, this is the cookie for you. I was happy with the results, but I would probably include chopped nuts in place of the chocolate chips next time and dip half the cookie in chocolate after baking.  That would add another flavor and also improve the look of these.  This recipe makes about 3 dozen crescent cookies.

Sicilian Wine Cookies
adapted from LA Times 2010 Cookie Contest

Ingredients
1/4 cup Chianti or Marsala Wine
1/2 cup canola oil
1 1/2 tsp Anise extract
1 egg
2/3 cup chopped dark or semi-sweet chocolate
1 tsp fresh lemon zest
2 tsp fresh orange zest
1/2 tsp cinnamon
3/4 tsp baking powder
3/4 cup sugar, plus more for rolling
2 1/2 cups flour

Preheat oven to 350 degrees.

In a small size bowl, beat egg for a minute at medium speed.  Then add the sugar and beat for another minute.  Set aside.

In another bowl, sift together the cinnamon, baking powder and flour.

Place both zests into the sugar/egg batter and beat for one minute.  Add the extract and oil, beating mixture until all is smooth and well blended.  With the mixer on low, slowly pour in the wine.  Once all wine is added beat at medium speed for 30 seconds.

Pour half of the sifted ingredients into the batter and mix using a wooden spoon.  Make sure no dry streaks remain.  Then stir in the chocolate.  Add half of the remaining flour and mix until smooth.  Add the rest of the flour, stirring until all is evenly distributed.

Shape dough into balls about 1 1/4 inch in diameter and roll in sugar.  Then shape into a thin, 3 inch long crescent and place on cookie sheet.  Cookies do not spread during baking so you should be able to place them about 1/2 inch apart.  I got a dozen cookies on one baking sheet.

Bake until edges turn golden brown, about 18-20 minutes.  Rotate pans at the halfway point to cook evenly. Let cookies rest on pan for at least a minute or so before transferring to rack to cool.

Citrus Sri Lanka Cookies

  The above cookie is made with simmered spices and orange extract. Since Sri Lanka is the major source for cinnamon, I have named the cookies accordingly.

In preparing these, I tried different sources for flavoring. Dried orange zest, orange juice, Grand Marnier as well as orange extract.  However, nothing held the orange flavor as well as the extract.  The only other thing I have considered is orange oil, which may give it a fresher flavor.

The cookies have a cinnamon/clove spice taste with a tart orange flavor.  The spices are picked up in the simmering process along with the coating after they are baked.  This cookie would be perfect for an afternoon tea.  This recipe makes about 2 1/2 to 3 dozen cookies.

Citrus Sri Lanka Cookies

Ingredients/ Cookies
2 1/4 cups flour
1/4 tsp salt
2 tsp baking powder
1 tsp whole cloves
2 sticks cinnamon
1 1/2 cup of water
1/2 cup sugar
1/3 cup butter flavored shortening
1/3 cup butter
1 1/2 tsp orange extract

Ingredients/Topping
2 tbs ground cinnamon
1/2 tsp ground cloves
4 tbs sugar

Sift together flour, salt and baking powder.  Set aside.  Fill a small saucepan with water, whole cloves and cinnamon sticks.  Place over medium high heat and bring to a boil.  Reduce heat and let simmer for 10 minutes.  Remove from heat and let cool.

In a medium size bowl, cream together sugar, butter and shortening.  Then add orange extract and beat for 1 minute at medium speed. Add 1/4 cup of the spice water and beat for an additional minute. Discard the remaining boiled cloves and cinnamon sticks, but keep the spice water in reserve.

Using a wooden spoon, fold the sifted ingredients into the batter, forming a dough that holds together.  If it is too dry, add a teaspoon of the boiled spice water and mix until it reaches the correct consistency.  I had to add two teaspoons to mine.  After that, you can discard the remaining spice water.

Shape the dough into a ball inside the bowl, cover with plastic wrap and place in fridge 20-30 minutes or until dough can hold its shape and be easily formed.

While the dough is chilling, preheat the oven to 375 degrees.  Also, mix the topping ingredients together in a small bowl.

Once the chilling time is complete, take dough out of fridge and shape into several 1 inch round balls and place on an ungreased baking sheet about 1 inch apart.  Bake for 15-20 minutes or until the bottom edges start to brown.

Remove pan from oven and take each cookie and roll gently in the cinnamon sugar mixture and place on rack to finish cooling.
                                 **LAST YEAR: Banh Mi Sandwiches**
Please note that this is the last of my vacation and I will be back blogging as normal tomorrow afternoon and the comment option will be available on new posts after today.  While vacationing with the family is enjoyable, I know I will probably be missing all my foodie friends by now and be anxious to get back into the swing of blogging.             

Snappy Rhizome Cake

A rhizome is defined as a horizontal, usually underground stem that often sends out roots and shoots from its nodes. Also called a root stalk.  One type of rhizome is ginger which is the main flavoring for this cake.

Ginger does have a very distinct flavor and I feel it is one of the stronger spices in my spice rack.  I was reading an inquiry about the taste of ginger. This spice would be one you have to taste for yourself, there is no proper description since it is so unique.  The replies on the inquiry were not so great-someone said that it tasted like soap and there was one weird reply saying it tasted like shame and self loathing.  Well Queen Elizabeth would not have been happy with that comment-history has it that she invented the "gingerbread man" cookies for gifts!

Anyhow, besides ginger, I have managed to squeeze in cinnamon chips, molasses and a few other spices.  The top is laden with orange segments and brown sugar.  This cake is moist and has a deep rich spicy flavor that does linger after eaten. I used regular molasses, but for those fans of the strong stuff, you are welcome to use "blackstrap" style.  Cream or ice cream on the side is a great pairing against the strong spices. 

Snappy Rhizome Cake
by flourtrader

Ingredients/Topping
2 oranges (separated into segments, seeds and membrane removed)
2/3 cup brown sugar
1/4 cup butter melted

Ingredients/Cake
3/4 cup of buttermilk
3/4 cup molasses 
6 tbs maple syrup
1 tsp vanilla extract
1/2 cup butter, melted
2 eggs
1/2 tsp nutmeg
1 tsp baking soda 
3/4 tsp salt
1 1/2 tsp ground ginger
1 tsp ground cinnamon
2 cups plus 1 tbs flour
3/4 cup cinnamon chips


Preheat the oven to 325 degrees.  Pour the melted butter into a 10 inch cake or springform pan.  Sprinkle the inside of the pan with brown sugar.  Then lay the orange segments in a circular pattern (see picture above) on top of the brown sugar.  Set aside.

Sift together 2 cups of the flour, baking soda, cinnamon, salt, nutmeg and ginger.  Set this aside also.

Using an electric mixer, beat together molasses, egg, extract, butter and maple syrup until well blended.  This should take about 2 minutes.  Fold in half of the flour mixture.  Then mix in the buttermilk and fold in the remaining flour mixture until no dry streaks remain.

In a small bowl, mix the remaining 1 tablespoon of flour with the cinnamon chips.  Then fold into the batter. Spoon out the batter into the pan, smoothing it evenly over the orange segments.

Place in oven and bake until tester comes out clean, approximately 40 minutes.  Remove pan and let cool for 5 minutes.  Then run a knife around the edge and invert onto a platter.

Cake tastes best served the next day slightly warmed up with a dollup of whipped cream or ice cream on the side.
                          **LAST YEAR: Teriyaki Pork Sliders**

Orange Poppy Seed Tea Cakes

There has always been a dilemma when it comes to what classifies as a cake, muffin, bread or scone.  Each one of these connotates a specific texture in each person's mind.  So before I lead you down the wrong path with the name of this post, I will be very specific regarding the texture of this baked good.

It is very dense, much like a scone.  The batter is very thick and has the same leavener ratio to flour as a lot of cookie recipes.  This is not a fluffy light cake by any stretch of the imagination.

The citrus flavors in the cake are very subtle which pairs nicely with the poppy seeds.  I found that with the light glaze, that there is enough flavor even though the recipe suggests  using butter or jam to spread on the split cakes.  

I used dariole molds to bake these in.  It gives the cakes a nice tall shape as you can see, however, it does take some time to prepare the molds prior to baking. This recipe makes 8 cakes.

Orange Poppy Seed Tea Cakes
adapted from Perfect Afternoon Tea Recipe Book

Ingredients
1 tsp lemon juice
grated rind of 1 lemon
2 tbs orange juice (cake)
grated rind of 1 1/2 oranges
1 1/2 tbs poppy seeds
1/4 cup plus 1 tbs vegetable oil
1/4 cup plus 2 tbs melted butter
2 1/2 cups flour
3/4 cup sugar
1 tbs baking powder
2 eggs
1/4 cup powdered sugar
1 tbs orange juice (icing)

Prepare muffin pans by lining with paper cases or greasing the cups with butter.  If using molds, butter all insides and then line the inside edge with parchment paper.

Measure out the flour in a small bowl.  Remove 1/4 cup and 2 tbs of flour and place in another small bowl and set aside to reserve for later.

In a larger bowl, sift together the large amount of the flour and the baking powder. Then stir in the sugar.  Make a well in the center of the ingredients.

For the wet ingredients, mix together butter, oil, poppy seeds, lemon rind, lemon juice, orange rind and 2 tbs of orange juice.  Beat in egg for 30 seconds, then add the other egg, beating 30 seconds after addition.

Pour the wet ingredients into the well of the flour mixture and stir until no dry streaks remain.  Let batter rest for 1 hour.  Then preheat the oven to 350 degrees.

After the batter rests, fold in reserved flour mixture.  Your batter will be quite lumpy.  Fill the muffin cups or molds 3/4 full, making sure batter is even. Place pan in oven and let bake for about 25 minutes.  Cakes are done when they have risen and are golden on the top.

Remove pan from oven and let cool in pan for a few minutes.  Then transfer to rack to finish cooling.

In the meantime, icing can be made.  Sift powdered sugar into a small bowl. Stir in orange juice and add a small quantity of water to get to the correct consistency.  Then drizzle over cooled cakes.

                            **LAST YEAR: Fried Peach Pies**

Tequila Sunrise Bars

Even though this is a popular bar drink, I cannot help but think of the Mel Gibson movie by the same name where he played Mac McKussic.  That was back in 1988 when Mel was such a hot commodity. 

Surprisingly, with all the bad publicity concerning his personal life, he is still writing screenplays and starring in them.  The most recent one is called "How I Spent my Summer Vacation".   He portrays a criminal in a Mexican prison.  There is no release date for the US yet, but it is going to be showing in Finland and Sweden later this month.

Anyhow, enough of Mel, lets get back to food!  These bars are two layers, the first and major layer being orange tequila and the second little layer is flavored with grenadine.  To make it look more colorful, I have sprinkled pink powdered sugar on top.  I am delighted with the flavor and the appearance of these bars and will definitely make them again.

I made a few changes that will help.  On the grenadine layer, the recipe calls for orange zest for sprinkling.  Since fresh orange zest is usually damp and clumpy, I used zest from the spice aisle at the grocery.  Also, the instructions are to color the dough after you put the flour in, but it is easier to color the batter before adding the flour.  It also makes for a more even tinting.

Tequila Sunrise Bars
courtesy of The Sophisticated Cookie Cookbook

Ingredients/Base Layer
3 tbs Tequila
food coloring (orange, or mix of red/yellow to make orange)
2 tbs fresh orange juice
2 tbs grated orange zest
1/2 cup powdered sugar
1 tsp baking powder
1 1/2 cups flour
3/4 cup butter (room temp) 

Ingredients/Grenadine Layer
2 tbs grated orange zest (for sprinkling)
1/2 tsp baking powder
3 tbs flour
1/2 cup sugar
2 eggs
2 tbs grenadine

To make the first layer, grease bottom and sides of an 8 inch square pan.  Then line bottom and two sides (leaving an overhang on the sides) with parchment paper.  Grease face up side of parchment lining the bottom of the pan.  Preheat oven to 350 degrees.

Cream together butter and powdered sugar in a medium size bowl.  Once it has a smooth consistency, add orange juice, zest and tequila.  Beat until evenly dispersed.  Add food coloring a few drops at a time and beat.  Continue with this process of adding the coloring and mixing until you are satisfied with the color.  Set aside.

In another bowl, sift flour and baking powder together.  Then fold into wet batter until no more dry streaks remain.  Empty dough into baking pan and, using damp hands, spread the dough evenly inside the pan.  Place pan in oven and bake for 12 minutes.

As the layer is baking, you will need to prepare the batter for the grenadine layer. In a small bowl, sift together flour and baking powder. Set aside.

Crack eggs into medium bowl and beat for about 10 seconds.  Then add sugar and beat at medium high speed for 3 minutes.  Add the grenadine and beat for an additional minute.  Stir the flour mixture into the batter.

Once the base layer has baked, remove from oven and pour the grenadine batter over the top, making sure it is even . Then sprinkle with the orange zest. Place back in oven for 17-20 minutes.  The top and edges should be brown when done.

Remove from oven and dust heavily with powdered sugar.  Let cool on a wire rack for a few hours or until top is set.  Then slide a knife around the edges and lift out with parchment handles.  Then it is ready to cut and serve.  Store at room temperature in an airtight container. Cheers!