Not-Really-a-Bread-Pudding Recipe with Caramel/Sour Cream/Godiva White Chocolate Liqueur Sauce

It's all that was left!

Any given weekend there are almost always several gallon ziplock bags full of cake trimmings, i.e., the crowns sliced from cakes so they'll lay nice and flat when put together.  I do a couple of things with them:  layer them into a tub o'trimmings with the week's cake fillings, feed the deer out at Mama's (deer have a notorious sweet tooth also), or save them for bread pudding.  Yep.  Bread pudding made from cake trimmings!  That's what I did with this week's trimmings.  It was a pretty equal amount of chocolate cake and butter cake trimmings.  The amount of each one doesn't matter, though.  What matters is a very flavorful pudding, the likes of which has everyone asking for the recipe.  There really isn't one, you know, but since I've been asked for it, I'll do my best to recreate it.  

Pudding Ingredients:
8 to 10 cups of cake trimmings OR bread OR biscuits (I love bread pudding made with biscuits!)

4 eggs

1 cup milk

1 tablespoon vanilla
1 cup of sugar

1/2 cup (1 stick) of butter or margarine, melted

Crumble cake trimmings or bread into a large bowl.  Combine all other ingredients well and pour over crumbled cake, stirring everything together until cake or bread is thoroughly saturated.  Bake in large buttered casserole at 350 for as long as it takes for the center to be set, a little over an hour in my oven (but ovens vary so yours might not take as long to bake).

It was full Sunday morning!

Since I was making this for the Family Dinner Leakesville Presbyterian Church has the first Sunday of each month, I didn't particularly want to make a bourbon or a rum hard sauce.  Bread pudding just isn't bread pudding without a hard sauce though.  I had Kahlua (but it's quickly coming upon Kahlua and coffee season in the Deep South and I wanted to save it for decaf evenings on the front porch) and Godiva White Chocolate Liqueur.  MMMmmmm... Godiva...  I also didn't want to open a bag of confectioner's sugar to use and didn't want to go to the Pig to purchase a bag just for the hard sauce.  After all, my hair was already up in the hot rollers.  I got to thinking how nice a caramel flavor would be with the white chocolate.  Brown sugar would work.  I wanted something to make it creamy, too.  Sour cream was in the fridge.  I came up with this really quick recipe to satisfy all those prerequisites for a hard sauce suitable for Family Dinner.

Caramel/Sour Cream/Godiva White Chocolate Liqueur Hard Sauce 
1 cup brown sugar
1/2 cup butter
1 cup sour cream
1 teaspoon vanilla
1/4 cup Godiva White Chocolate Liqueur or whatever is in the cabinet or not at all if you want a sauce without the 'hard'

Quickly cook brown sugar and butter in a skillet until it's the sugar is melted into the butter and it's all sizzly and buttery.  Take off heat and whisk in sour cream until smooth.  Whisk in vanilla and liqueur and serve with bread pudding.  I like to pour it all on top of the bread pudding.  My neighbor likes it spooned over individual servings.  It doesn't matter how its served - just make sure you serve it with the pudding.

Everybody loved the not-really-a-bread pudding and hard sauce.  This was all that was left to bring home: just enough to take a photo of.

Y'all give it a try sometime.  It's easy and tasty and I hope y'all love it!

Chocolate Chip Cookie Dough Cream Filling (or dip {or garnish [or late night decadence]})

This past Tuesday afternoon, on the flat coastal plain road of Highway 59 in Baldwin County, Alabama, the gray matter was wrapping itself around an idea for a new cake filling made from a local favorite sweet dip.  There's no tutorial here, the excitement of an idea working out having put all thoughts of documenting the procedure out of mind.  It's the combination of the chocolate chip cookie dough dip and sweetened whipped cream into a very rich (but light?) creamy recipe that's easily spread.  Chocolate chip cookie dough cream filling, to be exact.

I did away with the diet for this one:  the chocolate

chips mesmerized the will power right out of me.

Chocolate chip cookie dough dip, if you're not familiar with it, it everything lovable about chocolate chip cookie dough, minus the eggs.  It's an excellent selection for incorporating fruit arrangements and cookie bars into one, along with two or three other sweet dips.

This was a baby (boy) shower.  I'd used white chocolate chips

   in the dip for it.A double batch is almost always made to 

assure plenty arrives at the event it was intended for.

I'd thought about using it for a cake filling several times before, but it's so thick, more like a spread and less like a dip.  How could the consistency be made creamier?  WWwwwwell.  By adding cream -- whipped cream, of course.  

By rearranging the way the dip is put together, the filling was made quickly and easily.  Here's what you'll need:

One cup butter

One-half cup brown sugar

Two teaspoons vanilla

Two eight ounce cream cheeses

Two cups thick whipping cream

Two cups confectioner's sugar

One cup mini chocolate chips (or the whole bag {why not?})

Put mixer bowl and whisk attachment for whipped cream in refrigerator to get cold.

Melt butter and brown sugar together for three or four minutes on medium setting in microwave (or until the sugar is thoroughly smooth).  Let cool slightly until just warm.  Beat the cream cheese (still cool and not at room temperature) into the butter and sugar until a smooth mixture is achieved.  Add vanilla and beat again.

Put the whipping cream in cold bowl with wire whisk attachment and whip until folds begin to form in cream and soft peaks form.  Slowly add confectioner's sugar to blend and proceed to whip until stiff peaks form.

With speed at lowest setting, whisk brown sugar/butter/cream cheese to whipped sweetened cream a spoonful at a time until all is added in.  Stir once from the bottom and process only long enough to mix in the stuff from the bottom of the bowl.

Gently fold in chocolate chips, cover, and chill.

That's it!

The filling will firm up only slightly, retaining a spreading consistency after it's cooled.

It debuted in this chocolate cake with chocolate truffle butter cream icing.

The client tells me the cake and filling were

very well received.  Very well.

I like that...

This is a recipe that can be tweaked a hundred ways to become a pie filling, a lighter version of the dip, an incredible garnish for a slice of cake, a tad of rum or bourbon or Kahlua added instead of vanilla for a cool topping for a bread pudding... so many things.  Y'all make it yours (figuratively speakings) and enjoy!

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Ever time I think a climactic plateau of chocolate cake garnishing has been reached, another one appears.  Sharing with y'all the chocolate cake that went out this morning:

Justin's Birthday King Cake Recipe

I came home this past Monday afternoon to find three chicken feed sacks on the old double wash stand on the back porch with a King cake recipe on top of them.  I didn't know where the feed sacks came from at the time but the recipe was from Mrs. Jeanie.  She was wondering if I could make the king cake for Justin's birthday?  Well sure -- no problem.  And it wasn't.  The whole thing turned out nicely enough that folks have been clamoring for the recipe.  Wwwwwwellllll this one isn't mine.  It was copied and pasted and sent via email to Mrs. Jeanie so I don't know where it came from and lay no claim to having come up with it. I'll gladly put it out here for y'all to make at home and if you ever run across the origin of it, let me know;  I'd like to thank them in person!

To differentiate it from any other King Cake I'm going to call it Justin's Birthday King Cake.  The ingredients and instructions are written exactly as they came to me.  If I'd have know how well it was going to turn out in advance, I'd've done a tutorial...

King Cake
Ingredients

For the dough:
1/4 ounce package active dry yeast
1/4 cup sugar
1/2 cup milk
2 tablespoons light brown sugar
1/2 teaspoons vanilla extract
1 egg
1 egg yolk
2 3/4 cups flour
3/4 teaspoon kosher salt
8 tablespoons butter

For the filling:
1 pound cream cheese
1/2 cup packed dark brown sugar
1/2 cup chopped pecans
2 tablespoons maple syrup
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
zest of 1/2 lemon

For the icing:
2 cups confectioner's sugar
1/4 cup buttermilk
green, purple, and yellow sanding sugars

Instructions:
Make the dough.  In the bowl of a standing mixer fitted with a hook, combine yeast, 1/2 teaspoon of the sugar, and 1/4 cup water heated to 115 (tepid).  Stir to combine and let sit until foamy, about ten minutes.  Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk.  Beat on low speed until thoroughly combined, approximately one minute.  Turn mixer off and add flour and salt.  Mix on medium speed until the dough just comes together.  Turn mixer speed to high and knead dough for four minutes.  Add the butter and continue kneading until dough is smooth and pulls away from the side of the bowl, about six minutes.  Remove bowl from mixer, cover with plastic wrap, and let sit until doubled in size, 1 1/2 to 2 hours.

Meanwhile, make the filling.  Combine cream cheese, brown sugar, pecans, cinnamon, salt, and zest in a large bowl and beat on medium speed of a hand mixer until combined, set aside.

Punch down dough and turn it out onto a heavily floured surface.  Using a floured rolling pin, roll the dough into a large circle, about 1/4 inch thick.  Cut a hole in the center of the circle and pull with your fingers to widen.  Place dollops of filling evenly around circle halfway between outer edge and inner hole.  Drape outside edge over filling and continue rolling outside inward until filling is covered, widening inner hole as needed until dough covers the seam.  Transfer rolled dough circle to a parchment paper-lined baking sheet, cover with plastic wrap and let sit for one hour.  Heat oven to 350.  Uncover cake and bake until golden brown, about thirty minutes.  Let cool completely.

Make the icing:  Whisk together the sugar and buttermilk in a small bowl until smooth.  Transfer king cake to a cutting board or serving platter;  spread icing evenly over top of cake and sprinkle evenly with sanding sugars.

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A foodie mentioned on FB the other day that she found sanding sugar on sale and bought it.  I was stunned. Amazed.  People buy sanding sugar?  Seriously?  NNNNnnnaw... Put enough granulated sugar for the task in a ziploc bag and drop in a drop of color.  Massage/shake/ mix the bag until the coloring is distributed.  Voila! Sanding sugar.

The squeeze bottles didn't work well at all for getting the sugar on the cake.

That's just a little FYI so you don't think it might!

The buttermilk icing is very thick and almost wasn't enough to cover the cake.  ohhh wow!  I'd never made a drizzle with buttermilk before and was very pleasantly surprised to find it was delicious!  When you make yours, go ahead and increase the buttermilk a few drops. 

There are a few things I'd tweak about the filling recipe:

Maybe, since I live in the Deep South, I don't exactly know what the maple syrup is doing in here.  I couldn't taste it at all so next time, I'm leaving it completely out.  The Chinese cinnamon came from Penzey's spices and was absolutely the cat's meow!  I'm so grateful to my cousin that brought me four different kinds of ground cinnamon from Penzey's -- I love and can discern them all now.  Maybe the lemon zest was supposed to be barely tasted?  I think I did because I knew it was in there.  It didn't do anything.  The magic of the filling is the brown sugar, cinnamon, pecans, and cream cheese working together.  I'm pretty sure I'm going to leave it at that next time.

Annnnyways.  It's almost midnight... I'm going to set all the dry ingredients out tonight so I can put together another one after church tomorrow.  Try one in your own kitchen.  And don't forget the baby!  I forgot the baby.  Enjoy!

Quince Cake: When Ugly is Better

Keats wrote:

A thing of beauty is a joy for ever: 
Its lovliness increases; it will never 
Pass into nothingness; but still will keep 
A bower quiet for us, and a sleep 
Full of sweet dreams, and health, and quiet breathing.

And except for the lovliness aspect of his poem Endymion, I'm pretty sure he could have been talking about a quince cake.

Made for our searching: yes, in spite of all, 
Some shape of beauty moves away the pall

I'm picking up what you're throwing down, Mr. Keats.  This ugly cake is the epitome of Southern comfort food.  It's made simply using any good butter cake batter and quince preserves or jelly.  Quince preserves aren't my favorite since there's been no milk cow to supply clotted cream on a regular basis for a good many years.  Quince jelly provides the sweet tartness for a very rich dessert that takes far less time to put together than imaginable.


Of all the unhealthy and o'er-darkn'd ways 
Made for our searching: yes, in spite of all... 


Yes, sir, unhealthy in spite of all.  If it doesn't satisfy your sweet tooth there's not a thing more, except possibly chocolate, that will.  This is one of those very rich cakes.  You know the kind...half of the people you know will say, "OOOh, don't cut me but a little piece of that, it's too rich for me!"  It's a Southern dessert.  Of course it's rich.


So annnnyways... Mrs. Smith used to cook her cake on top of the stove.  Sometimes, too, she'd bake it in the cast iron skillets used stove top.  Stove top is better:  the cake has that element of buttery-ness not in the baked cake.  Stove top cooking is what makes it look like a stack of huge honkin' pancakes or crepes-on-roids.  And when slathered generously with quince jelly??  Ohhh my!


It's an easy cake to make, the most difficult part is regulating the heat of the skillets/griddles.  Since the cake batter is thicker than pancake batter the pans need to be a little cooler, but not much.  The next difficult thing is flipping the cake from one skillet to another.  It takes two hands so there's not a photo of the mess that landed on the floor the second time the process.  


It goes very quickly so be watching!

 The overhead light is out.  I had to use the flash on the camera,

which means you can't see the medium-low flame under the griddle

and skillet.

 There's a lullaby of a buttery sizzle going on in both pans.
The back burner is a little lower than the front one,
just enough to keep that skillet warm.

 It's a butter cake that's going to get pan cooked in one

cup increments.

 That's one cup of cake batter measured and put/spread

into a hot skillet.

 See?  It really is like cooking a huge pancake.  The cake batter, though

won't cook exactly like a pancake which is why you need two skillets/griddles.

 Check around the edges.  

 It's the tricky part!

 Tadadaaaaa!  Don't worry about perfection;  plenty of that in heaven.
Let the spill cook.  It's very easy to remedy  when this layer

is cooked.

 It's an old fashioned cake.  It's an old fashioned cake plate.
Flip the cooked layer right onto the plate.

 Get a second layer started cooking after wiping out the pans and

reslathering with butter.

 Spoon approximately one-third of a cup of quince jelly on the warm cake.

 Spread to the edges.  The jelly softens very quickly on the warm cake,

spreading it is very easy.

 Layer 2

 Layer 3

 Yeahhhhh... it's true:  the temps on the pans only get right for the

next-to-the-last layer.

 Layer 4
Don't you LOVE the precious pound cake/bread slicer 

I talked Mama into giving me while she was napping
Mama gave me today?

Layer 5

It never fails, the last one will be smaller than the rest.
I should've eaten it:  we eat our mistakes around here.

And that's it!  That's all there is to one of the most Southern desserts you'll ever find yourself drooling over, but don't take MY word for it.  


The quince is a large tart fruit.  Down here they're big knobby yellowish looking fruit that ripen well into the fall months.  I make it a point to eat one a year, with that year's allowance of sodium used in the consumption of it.  There's a written rule somewhere that crab apples, green plums, and raw quince mandate excess salt intake.  


Does it have to be quince jelly?  Only if making this **snicker** quince-essential Southern comfort cake. Do yourself a favor and make this for your family using your favorite jam or jelly.  They'll remember it forever, even if it isn't a thing of beauty!


An endless fountain of immortal drink, 
Pouring unto us from the heaven's brink. 


I really think he WAS talking about this cake...


Y'all enjoy!

Cream Cheese Pound Cake

This is probably the best cream cheese pound cake.  Period.  It's creamy and cream cheesy, dense, moist, buttery, and cream cheesy.  I had to put cream cheesy in there twice because the cake has a full pound of cream cheese in it.

It came from the Faith Presbyterian Church cookbook, Recipes and Remembrances.  The recipe is from the kitchen of Mrs. Martha McKay, long-time member of the Presbyterian church, Ladies' Variety Club, and styling Southern women everywhere.  She's the epitome of class, coaching the Junior Miss contestants on manners and propriety.  Don't quote me on it, but I'd swear she was a debutante in her youth.

I made this ingredients-smiley-face just for y'all

'cause having you here is better than sliced bread.

 She's the best small-talk-maker I know, her ease of dismissing a conversation as simple as looking down and away. She's a retired teacher but substitutes quite often.  I understand the youngsters groan to see her walk in the classroom, an expected easy day of loafing in class effectively rearranged into productive school work by her very presence.  

I compared her recipe with a dozen others this afternoon and the only thing really different is the amount of cream cheese.  The ingredients show eight eggs.  These are eight medium eggs that were a bit on the small size for medium.  When substituting medium for large eggs always add one more to the number -- two if they're small like these are.

I love the long loaf pan for this cake.

The cake itself is put together like almost any other pound cake.  The directions say to combine the cream cheese, butter, and sugar.  I like to mix the butter and cream cheese first.

 Did you remember to pan coat the loaf pan?  

Go to the Dollar Tree and purchase a multi-pack of these

cheap cheap economical brushes.  When they get yucky

after a couple of uses and washes, throw them away.  

Add sugar when butter and cream cheese are well mixed, creaming together until **snicker** well creamed together.  If you mix it until it's very light and fluffy something weird happens; there'll be a layer of butter going through the cake after it's baked.  That's not a BAD thing and I don't know exactly why it does this although I bet my nephew could, trained chef that he is.  I'm not professionally trained -- I'm learned!

Alternate adding two eggs to the butter/cream cheese/sugar mixture with the flour.  I try to do it in three additions.  It doesn't always work that way, sometimes the flour blops out or three eggs glop in at once.  It's not rocket science:  alternate the two so there are no big clumps of one or the other in the batter.

Add the vanilla last.

:o(  Almost out of Mexican vanilla...

Pour/spoon into prepared pan.

This is a lot of cake batter, making one very large loaf pan full or

one very large tube cake, or two medium loaf pans.
And that's my batter on the spatula.  nnnnomz...

It goes into a cold oven that's now been set to 250 F.

Find something to do for a while, like two and a half to three hours.

I like to blog, listen to whatever I feel like on Pandora,

lurk on FB, and have something good in the

Waterford (never save the good stuff for a perfect day - 

every day is perfect).

Ding!  Give it the toothpick test when it gets to smelling too delicious to stand.  It's done!  Cool five minutes before turning out.

Did it turn out perfect?  Nope.  The top crust cracked and some of it broke.  I could google it and tell you every single thing done that made this happen.  But I don't have to.  This cake is delicious (not just this cake but this recipe).  Unless you absolutely burn it up, it will be moist, with continuing moistness until it's completely consumed.  It keeps well, covered, on the counter and it freezes better than any other cake made here.  If you've not made a cream cheese pound cake - well - tomorrow's Friday;  it's as good as any reason I know to make one.

The ingredients and instructions per the cook book are:

16 ounces cream cheese
  2 sticks butter
  1 stick margarine (I used three sticks butter -  I can't tell that it makes a lot of difference)

  3 cups sugar
  3 cups plain flour (cake flour makes a slightly less dense cake)
  1/4 teaspoon salt
  6 large eggs
  1 teaspoon vanilla

Set out overnight the cream cheese, butter, margarine, and eggs.  Cream together the cheese, butter, margarine and sugar.  Alternate adding the 2 eggs and 1 cup of sifted flour with salt added until all mixed.  Add vanilla.  Put in sprayed and floured bundt pan.  Bake for 2 1/2 hours at 250 F.  Start in cold oven.  Makes a large cake.

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And there you have it and there I did!!!

Y'all enjoy.

Skillet Fried Honey Buns: How to Repurpose Mediocre and Dry Prepackaged Pastry to Artery-Clogging-Blood-Sugar-Raising Awesomeness

Fried honey buns.  MMMmmmm...  Mama's cooked these for our breakfast long before I was ever born.  I cooked them for her earlier this week.  

There's no way to make them part of a healthy diet, trust me, I've looked.  There's no way to excuse the refined sugars and animal fats in the dish.  You have to know that you have to cook these at least once in your life.  If you're a fan of Southern cooking, they'll be worth any temporary inconvenience due to adjustment in diet for the week prior to or after the consumption of them.

Mama said she started griddle frying them this way out of the need to feed her boys (really, I wasn't around when she started).  It'd come as no surprise to y'all to find out the entire fambly has a bit of a sweet tooth.  The brothers loved pancakes with syrup and syrup with biscuits and cinnamon toast by the loaf.  Mama says she looked at a honey bun one day in Mr. Maurice's grocery store and knew it could be heated with butter on the griddle for another sweet breakfast food.  I knew Daddy loved Mama but I'm pretty sure it doubled the day she fried the first one.  

Daddy was the littlest person in the fambly with the biggest appetite and worst sweet tooth.  One of his favorite sweets, when a rice or bread pudding couldn't be thrown together, was to open a can of sweetened condensed milk and eat it with a spoon.    He wasn't a big fan of chocolate, though.  I still think I might be adopted: Mama only likes milk chocolate.

Annnnyways.  I'm sticking close to Mama for the next few weeks and months.  We're going to meet with the surgeon about the mini(sternotomy) AVR the 31st of this month.  When I do a food post, it'll be prepped and cooked out at Mama's house on Havard Lane.  She has the good skillets we all want to rip each other's eyes out over  love to cook in.  Some of them were her mother's-in-law, they're just that durable and well-taken care of.

This is the little flat griddle that's seen more action than Chuck Norris (please pardon me, Mr. Norris, I appreciate you letting me live and humbly pay tribute to your actions that are second only to this little griddle).

Fried eggs for sandwiches, pancakes, grilled cheeses, and honey buns are the only things that have ever been cooked on this griddle.   

Add a blop of butter and turn the heat on medium to heat to melt.  There is no measuring.  A blop is whatever little bit is left in the wax wrapper.  It's usually enough.

When the butter is melted, unwrap (duh) a honey bun.  I like to place it on the skillet with the most stickiness down to get a coating of butter and quickly flip it over.

Turn the heat down and let it gently sizzle a little while.  It's okay to pick up the edge to check on the progress of the crunch crust the sweetened bread is beginning to make.

Don't get distracted by the washing machine, mother's telephone ringing incessantly, floor needing sweeping, etc. to check on it often.  I did.  The crust was a bit, uhmmmm, crustier than normal.  I ate the dark one since my taste buds prefer an almost bitter intensity to food (I think it was from all the chemo years ago -- taste buds have never been the same).

Flip it over to melt the glaze and caramelize it a little big and voila:  fried honey buns.  

All you need is a fork.  Y'all enjoy!

Ann's Hot Buttered Rum

Guess who's favorite flavor of Lifesaver is buttered rum?  I'll give you three guesses;  first two don't count.  Me?  Did you guess me?  You're RIGHT!  Needless to say, it was a pleasant surprise, becoming an adult (or at least grown) and discovering there really is such a thing as buttered rum.  X's mother made it.  I drank it, discovering pleasurable aspects to being an adult not afforded the child eating Lifesavers of the same flavor.

It's the middle of winter with the Deep South's coldest weather on its way.  I'm not sure when, only that the end of January and February are cold.  You wouldn't know it from all the shorts and yard work in evidence today.  Beaudeux and I had the house wide open while we worked outside and drank sweet tea on the porch. 

Beau doesn't actually like or drink tea.  He'd much rather

have a dark beer on a hot day but it's a dry county and we've not been

in touch with our helicopter pilot to arrange for his beer drop yet.

Labradoodles are notorious sots.

I've been trying to get the buttered rum mix made since before Christmas.  I had everything the week before and a couple of Extra Fellows with Youngest Fellow came in needing bananas foster at midnight.  It took me a while to remember more ice cream at the Pig.  I remembered  last week and, with the surge of false wellness that accompanies a shot of glucocorticosteroid,  accomplished lots of yard work, lots of inside work, managed to make hot buttered rum, and even remembered to take pictures.  

You'll need:

One pound of butter

One pound of light brown sugar 

One pound of confectioner's sugar

Two teaspoons cinnamon

Two teaspoons nutmeg

One quart vanilla ice cream, softened.

Look at the pretty OLD jars I've been riding around all week.

I <3 these!  They're the ones rescued from the old barn

the almost-kinsman had.

Those are Knox, Crown, French's mustard, Kerr, and Atlas

jars.  The Knox, Crown, and mustard jar will not be canned in.

There were seven dozen quart jars and two dozen pint jars.

I'm proud to have them.  Jars are costly!

Combine butter, sugars, and spices until creamy.

Go ahead.  Taste it.  I did.  And I'm not sorry.

Stir in softened ice cream.

If you don't feel like waiting around for the ice cream to soften up,

by all means, cut it out.  Patience is a virtue wasted on  

buttered rum.  Be careful with the knife.  

Use three tablespoons of mix with jigger of rum and boiling water to fill cup.

That's a three pound storage container full.  Is it enough for a winter?

I dunno...  Certainly enough to share (but you've got to bring your own rum).

Time to sit down and figure out what's wrong with the computer while running 

a second quality control on the buttered rum recipe.  The first QC test ran cold...

This is good without the rum, too!  It's good with scotch, kahlua, frangelica, bourbon, but not gin (trust me).  Be mindful imbibers;  this will sneak up on you quickly.  It is good for what ails ya' but too much of it will BE what ails ya...

Y'all enjoy!