Thin Mint Cheesecake

{printable recipe here}
Some things, you just know they're going to be delicious. My mom and I always laugh at my beloved Barefoot Contessa when she says, "Butter, chocolate, sugar, how bad can that be?" but we really tend to say the same thing. When I pulled out the cream cheese, thin mints, butter, and sugar, I knew this recipe would end well. Crush up the cookies, add a little butter, press it into the pan. Blend the softened cream cheese for a minute or two in the mixer. Pour it in and you're good to go. 

I originally adapted this recipe from Picky Palate. Jenny is so creative and never ceases to amaze me with the things she comes up with. Thin mint cheesecake is brilliant and delicious. I've lightened up the original recipe a little bit with plain yogurt instead of sour cream (I used Stonyfield) and upped the flavor with some vanilla. I also took out a little bit of the butter from the crust. To further lighten up, you can replace the cream in the ganache with "cashew cream", a blend of raw cashews (I get mine at Trader Joe's) and cold water. A few whirls in the blender and you have cashew cream that can subbed in for the regular, heavy cream in the ganache to top the cheesecake (and tastes the same!) Whether you make this cheesecake full size, in a tart pan, in a pie pan, in muffin tins- whatever- how bad can that be? You know it's going to be great!


This recipe yields 24 mini muffin size mini cheesecakes or 12 muffin size cheesecakes. I doubled the recipe and ended up with 16 muffin size cheesecakes and two 4" cheesecakes using my mini springforms. The whole thing start to finish was about an hour (including baking). This is the kind of dessert that makes a huge impact for minimal effort. Besides the thin mints (or mint oreos if the girl scouts aren't around), the rest of the ingredients are "staples"- at my house anyways. Cream cheese, sugar, eggs, cream/sour cream/or yogurt, and butter. Easy. Now go get some cream cheese out to soften and track down a girl scout, you're going to want this...



Anne Strawberry's Thin Mint Mini Cheesecakes
{printable recipe here}
1 sleeve Thin Mint Cookies, ground in food processor or blender (or Mint Oreos)
2 Tablespoons melted butter
8 oz softened cream cheese (Neufchatel reduced fat works great)
1/2 Cup sugar
1 egg
2 Tablespoons Fat Free Yogurt (or Sour Cream, Buttermilk, or Heavy Cream- I like the yogurt for more tang, but if you like it sweet and smoother go with the cream)
5 Thin mint cookies coarsely crumbled

Ganache Topping
1/4 Cup Chocolate, chopped
3 Tablespoons heavy cream
6 Thin mint cookies, crumbled (for garnish)

Preheat oven to 300 degrees F. Combine ground cookies and butter in a medium bowl. Drop about 1 Tablespoon of cookie mixture into 24 mini cupcake tins prepared with liners. Press crust into cups with back of a spoon.

In an electric or stand mixer cream the cream cheese and sugar until well combined. Add egg, yogurt, and vanilla until well combined as well. Fold in crumbled cookies. Pour cheesecake mixture into cupcake tins filled almost to the very top. Bake for 25-28 minutes or until cooked through. Carefully remove cups from tin and refrigerate for 15 minutes. Bring cream to a simmer and pour over chocolate. Set aside for one minute then stir until smooth and shiny. Spoon over each cheesecake cup and sprinkle with additional crumbled cookies.

Cashew Cream Ganache
(adapted from Enlightened Cooking)
1/3 cup raw cashews
1/3 cup cold water
7 ounces good-quality bittersweet or semisweet chocolate, chopped
1 teaspoons vanilla extract
Pinch of salt

Place the nuts and cold water in a blender and blend at high speed for 2 minutes. Stop the blender and scrape down the sides. Blend at least 1-2 minutes longer until the mixture is smooth (mixture will be very thick; add 1-2 additional tablespoons water, if needed, to blend until smooth).

Meanwhile, melt the chocolate in a metal or glass bowl set over saucepan of simmering water until smooth. Remove bowl from heat and cool slightly. Stir in cashew cream, vanilla and salt until well-blended. Top torte with your "healthy" ganache, and enjoy! 

Cherry Cheesecake Brownies

 

{printable recipe here}

Did you know Christmas is almost here? I'm sure that, unlike me, you're on the ball and all ready. I actually made these brownies for a Halloween trunk or treat party (as evidenced by the styrofoam plate and hastily shot picture) and haven't had a chance to post yet. My little chickens keep getting sick and like nice children they are sharing their germs with their parents, so we've all been a little crazy! Today I finally got the lights on the tree and my little man is excited to cover it (or the lower half anyway) with ornaments. We made some homemade cinnamon ornaments that were quick and fun- I can't wait to share them with you next week. My house smells wonderful. I love Christmas time even though it's plenty busy!

It feels like we have some get together every spare minute in December. These brownies are the perfect accompaniment because they come together in a flash (five or ten minutes, really, and you can taste the brownie batter along the way so you won't mind the time, or is that just me?) I swirl in some softened cream cheese and a can of Lucky Leaf cherry pie filling and they actually feel fancy, are super easy, and taste SO good. I didn't used to like cherry pie filling. I'm not sure what I was thinking there, but now that I'm a "grown up" I've changed my ways. Lucky Leaf is also having a recipe contest that you can read about here. I have a few more cans of their yumminess in my pantry that I'm going to experiment with. Let me know if you enter- and you should, there's a prize and a trip to their bake off!

Cherry Cheesecake Brownies

from Anne Strawberry

{printable recipe here}

1 box of brownie mix, prepared in a 9 x 13 pan lined with parchment or generously greased- I like Betty Crocker

1 can Lucky Leaf Cherry Pie Filling

1 stick (8 ounces) Neufchatel (reduced fat) cream cheese, softened (regular cream cheese works just fine too, use what you have!)

1 egg

1/4 cup sugar

1 teaspoon vanilla

Preheat the oven to 350.

Make the brownies as directed on the box and pour into a pan lined with parchment so you can lift the brownies out later. Spoon the pie filling evenly over the top.

In a mixer or bowl, combine cream cheese, egg, sugar, and vanilla until perfectly smooth. Using a large spoon, divide it over the brownie batter in random piles. Use a butter knife to swirl everything together and bake for about a half an hour or until they reach your desired "doneness".

Raspberry Limeade Cream Slushie Pie

{printable recipe here}
Oh I'm so sorry I fell off the face of the earth and left my blog all... stale I guess! Well, I'm back. We took a last minute trip to Utah and I've been in recovery mode since. My laundry (and kids' sleep schedules) are finally back under control and I'm excited to post some fun recipes I've been working on. For today, though, I have my submission to this month's "You Want Pies with That" event- and the theme is Summer Drinks. Well, I don't really drink anything but water (or an occasional glass of milk with a cookie) but everytime I drive by Sonic I crave a cream slushie. So, when limes and berries were on sale, I knew my choice was made for me.

Now I really wanted this pie to turn out cute and fun, so I thought I would swirl the two batters together for some color contrast. I froze the pie and when I served it up it was so SOFT! I'll admit I was pretty heart broken. Just now, though, I realized my problem- I had forgotten to bake the key lime for a few minutes (I think I mixed my two baking favorites, Ina and Dorie, up- Ina's key lime pie is frozen but Dorie bakes hers first!) So, I guess the moral of the story is to "do as I say not as I do". Either way, this was yummy and I'm going to make it again and actually follow my own proper directions. Ahem. I think I needed a nice summer drink to cool my head down and pay attention! Don't forget to check out the rest of the Pies!

Raspberry Limeade Cream Slushie Pie
{printable recipe here}
from Anne Strawberry

For the crust:
1 3/4 cups graham cracker crumbs (about one sleeve)
3 tablespoons sugar
1/2 stick (4 tablespoons) unsalted butter, melted
1 teaspoon Lime Zest

For the lime filling:
4 large egg yolks
1 14-ounce can sweetened condensed milk
1/2 C. Fresh Key (or regular) lime juice (from about 5 regular limes)
1 teaspoon Lime Zest


For the cheesecake filling:
1 package Neufchatel (reduced fat cream cheese), softened
1/4 cup sugar
1 cup whipped cream (the recipe calls for Cool whip which would be fine I'm sure, but I prefer the real deal!)
1 teaspoon Lime Zest

To make the crust:

Butter a 9-inch springform pan (or pie plate or tart pan). Stir the crumbs and sugar together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist. Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides—this doesn't have to be a precision job. Put the pan in the freezer while you preheat the oven.

Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes. Set the crust aside to cool on a rack while you make the filling.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl beat the egg yolks and lime zest at high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Pour into the shell and bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes.

Meanwhile, whip the cream cheese and sugar until it's soft and fluffy. Fold in the whipped cream and lime zest and pour over the key lime pie. Stir in or garnish with some raspberries and transfer to the freezer for an hour or two. Serve and enjoy! 

Crust and Lime filling adapted from Baking by Dorie Greenspan, Cheesecake recipe from Kraft Foods

Cherry Cheesecake Cobbler

{printable recipe here}
Whew! There hasn't been much content around here and that's because we've been eating chicken noodle soup, gatorade, and toast. Yes, the flu found us (which is funny because we dodged it all winter only to succumb once it's 100 degrees here)- even poor little Baby Strawberry. We're better now, thankfully, and
that means more baking.

The nice people at Lucky Leaf contacted me and asked if I wanted to test their pie fillings (of course I couldn't decline, they're high quality and made with great ingredients! And my Tall Man loves pie, so it was a win win. And by the way- did you know you can buy pie filling on Amazon? They really do have absolutely everything). I couldn't stop thinking about cobbler and then I thought, "If I love cheesecake brownies so much, why not cheesecake cobbler?" So, thinking like brownies, I made a some cheesecake filling and swirled it into the topping. It tastes great but I was really disappointed when you couldn't see the swirls after it finished baking. Next time, I'm going to try adding two cans of filling- because it was really, really great- and swirling the cheesecake into that so the effect is better. In that case, I would do this the old fashioned way- sprinkle the cake mix over the filling and dot with butter. Bake and enjoy. Either way, this is long gone around here and my little man especially loved it. Hope you have a great Memorial Day weekend and get your summer off to a good start! Let me know what your favorite "summer" food is. A few days out of the kitchen was enough for me- I'm ready to go!



Cherry Cheesecake Cobbler
from Anne Strawberry
{printable recipe here}

2 Cans Lucky Leaf Premium Cherry Pie Filling

For the Cheesecake:
1 stick softened Neufchatel Cream Cheese
1 Tablespoons Vanilla
1 Egg
1/4 Cup Sugar
2 Tablespoons Flour

Combine all ingredients and mix until nice and smooth (about one minute on high in the KitchenAid).

For the Topping:
1 Yellow Cake Mix (I always buy Betty Crocker)
1/2 Cup (1 Stick) Butter. chopped into bits


Combine all ingredients and mix until incorporated (about one minutes with a whisk, nothing fancy here!)

Preheat the oven to 350. Spread both cans of pie filling over a greased 10 x 13 pan. Drop large spoonfuls of the cream cheese mixture evenly over the filling and cut through with a knife to swirl, dragging the cheesecake through the filling until you like the look. Sprinkle the cake mix over the top and dot with butter. Bake until bubbly and starting to brown (about 25-30 minutes in my oven).

Super Peanut Butter Cheesecake Swirl Brownies

{printable recipe here}
This week's Tuesdays with Dorie recipe is a simple, rich brownie. I love love love brownies. Of all the desserts I made they are probably my favorite (that and cheesecake) but I couldn't squeeze this recipe in. However, last minute my parents had a Super Bowl party and last minute (as in during the actual game) we decided we needed something sweet so I made my go-to brownies. I swirled in reduced fat cream cheese and broken Dove candies filled with Peanut butter for an extra surprise. They are kind of (I REALLY hate to say it) semi-homemade but when you're in a real hurry and the kids are crying semi is better than not at all. Maybe I'll eat my words on that later and maybe some of you will "unfriend" me or whatever but these brownies were eaten quicker than they were made. Which is saying something.

I like to line my pan with two pieces of aluminum foil- the first "hot dog style" folded to the width of the pan, the second "hamburger style" over the first. Then grease, then pour, then bake, then lift out beautiful brownies. Plus, if you're like me and have your husband take the brownies out, he'll ensure they aren't overly gooey like mine usually are. Ah, perfection is a close as a hastily lined brownie pan. Really, though, don't the scraped out and mangled brownies kind of ruin it for you? Try this next time or just let me know if I'm the only one who cares about such things.

Don't forget to enter my giveaway for a $50 giftcard to the Safeway family of stores here and see the rest of the real "brownies for Julia" at the TWD Blogroll.


Peanut Butter Cheesecake Brownies
from Anne Strawberry

{printable recipe here}

1 package Betty Crocker Deluxe brownie mix (I like the one with the chocolate chunks, not the fudge), prepared as instructed on the box
1 package Neufchatel (reduced fat) Cream Cheese (softened- on the counter or in the microwave on low power for one minute)
1 Egg
1/3 Cup Sugar
1 teaspoon Vanilla
10 Dove chocolates filled with peanut butter, broken into quarters (or your favorite candy bar, nut, etc)

Preheat the oven to 350. Prepare brownies as directed on the box and pour into prepared 9 x 13 baking dish.

In a small bowl, whip the cream cheese until soft and smooth (about one minute). Add the egg, sugar, and vanilla and mix until well combined. Dollop spoonfuls evenly over the brownies, drop on the candy, and use a butter knife to carefully swirl the pattern by pulling it through the batter until desired look is achieved.

Bake for about 30 minutes until they are done as you like them (gooey for me, just set for my Tall Man).

Pomegranate Swirl Cheesecake with Chocolate Cheerio Crust and a Giveaway

(this giveaway is now closed) Happy super bowl Sunday! Since I absolutely don't care about football (I'm tall- I've always liked basketball {players}) the Superbowl is just a good excuse for a party. It's been a fun weekend and I'm finally getting around to posting a winner for the General Mill's Chocolate Cheerio's giveaway. A trip to random.org has chosen Audra Roberts- so email me your address Audra and I'll get them right in the mail! Now here is the promised dessert featuring the cheerios. I made a crust using ground up Chocolate Cheerios. I figured they're a lot better for you than Oreos but still chocolately and delicious. I wasn't sure how it would turn out but I think it worked. I also swirled in some mini chocolate chips and pomegranate molasses I made with some juice that Pom Wonderful mailed me. Pomegranate juice is seriously healthy (my dad loves him and couldn't believe I was going to cook with it instead of letting him drink it all!) Alton Brown has an awesome episode on Pomegranates and I used his recipe for the molasses which I've kept in a jar in my fridge for a while. I tried making Molasses Crinkle cookies with it but the color and the flavor didn't come through- I'm saving the rest for some yummy pork loin. Back to the cheesecake. I just swirled in those two ingredients to my basic cheesecake batter from my favorite Lemon Curd Cheesecake. Between the cereal crust, reduced fat cream cheese, and pomegranate juice this is practically health food. Haha. You could also sub in cherry pie filling or something similar. As Ina would say, "Chocolate, Cream, Sugar, Butter- how bad can that be?"

Speaking of health food, Safeway and FiberOne Yogurt (through myBlogSpark) have given me a $50 Safeway gift card to give to one of my readers so you can try their yogurt. They sent me one and a coupon to try it so I could let you know what I thought. I couldn't believe how yummy it was. I used to have a Yoplait almost every morning in college but I've since consumed most of my yogurt frozen via Golden Spoon. I think this Fiber One Yogurt has changed my mind, though. It's crazy delicious and good for you too (for real, unlike my cheesecake). So leave a comment to be entered to win the gift card. And stop by Safeway- the four packs of yogurt are 2 for $4 through Tuesday. Make sure you leave a way for me to contact you and enter by Friday night, midnight AZ time. And if your store has it make sure you try the Key Lime flavor!

Pomegranate Swirl Cheesecake with Chocolate Cheerio Crust
by Anne Strawberry

Crust:
2 1/2 Cups Chocolate Cheerios, crushed (in a baggie with a mallet or in the food processor)
1/4 Cup Melted Butter
1 Tablespoon Sugar
1 Tablespoon Cocoa Powder (I like Hershey's special dark)

Preheat the oven to 350. Combine all ingredients and press into four mini springform pans or one regular springform. A pie pan will also work if that's all you have. Make sure the layer is even and not too thick. Bake for 8 minutes and set aside to cool completely.

Filling:
2 packages Neufchatel (1/3 less fat) Cream Cheese, completely softened
2/3 Cup Sugar
2 Eggs
1/2 Cup Sour Cream
1 teaspoon Vanilla
3 tablespoons Pomegranate Molasses (or cherry pie filling)
1/3 Cup Mini Chocolate Chips

Optional Garnish:
Chocolate Syrup or Sauce
Whipped Cream

Preheat the oven to 350. Beat cream cheese in stand mixer for two minutes, or until completely smooth. Add sugar and eggs and beat for one more minute. Mix in the sour cream and vanilla and divide mixture among pans. Spoon 1/2 tablespoon molasses at a time over the cheesecake, sprinkle on the chocolate chips, and use a butter knife to gently swirl it in.

Bake for 45 minutes for a full sized springform or 25-30 minutes for miniature pans (or until it looks set and doesn't jiggle too much- it may crack, but don't stress it!) Allow to cool at room temperature and then in the fridge until chilled. Serve with chocolate sauce and whipped cream.

Caramel Apple Sugar Cookie Cheesecake Bars

I'm having a hard time coming up with a nice concise name for these treats, but you would too. Imagine-

A Golden Graham crust
Topped by a layer of Dorie's Sugar Cookie Dough
Followed by some home made apple pie filling
And they layered with a cream cheese filling
And more cookie dough
Then topped with caramel...
And some pecans for kicks. And because they are good for you, right?

Now come up with a better name for these and I'll make you a treat (if you're local!)

There are a lot of layers to these bad boys and you can make it how you like it- homemade, store bought, add nuts, whatever you'd like. I'd just encourage you to try it because the finished product is yummy and perfect for fall. I cut mine into little pieces and the portion size was just right. And with all those yummy layers, my husband didn't even miss some chocolate. That's a good dessert around here!

Have a happy Halloween and I'll be back soon with a picture of the kiddos in their costumes. Wait until you see what my mom made for my baby girl... she's going to be delicious!

Caramel Apple Sugar Cookie Cheesecake Bars
adapted from Picky Palate

3 Tablespoons melted butter
3 Cups Golden Graham Cereal, ground in food processor

1 Batch of Dorie's Sugar Cookie Dough (or store bought if you are in a hurry)

8 oz softened reduced fat cream cheese
1/4 Cup sugar
1 teaspoon vanilla

21 oz can apple pie filling (or homemade- I made mine in the microwave and this step only took me 10 minutes start to finish with my handy apple peeler and corer, I think it's worth it!)

1/4 Cup of Peter's Caramel or Kraft Caramels
1/2 Cup half and half

Preheat oven to 350 degrees F. Pulse cereal in a food processor until smooth then pour in melted butter while pulsing to combine. Press into an 8×8 inch baking dish lined with foil. Bake for 7 minutes then remove from oven. Let cool for 5 minutes.

Crumble half of the cookie dough over partially baked crust.

Place cream cheese, sugar and vanilla into a mixer; beat until smooth. Pour over crumbled cookie dough layer. Top with the apple pie filling.

Carefully spoon over remaining cookie dough, breaking off into little pieces evenly over top.

Bake for 45-50 minutes or until toothpick comes clean from center. Let cool completely then cut into squares (I cut it into a 5 by 5). Melt caramels and half and half according to package directions. Drizzle over each bar. Refrigerate leftovers.

Grandma's All Occasion Sugar Cookie Dough
from Dorie Greenspan- see the full recipe on page 146 here
1 stick plus 2 tablespoons butter, softened
1 cup sugar
1 large egg plus 1 yolk
1 teaspoon vanilla
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder

Cream together butter and sugar until light and fluffy. Add eggs and vanilla and beat thoroughly. Add in dry ingredients slowly mix until just combined, being careful not to overmix.

Quick Apple Pie Filling-
Note- I reduced this and just used four or five apples that I had on hand, but any of this leftover certainly tastes good enough to out of the bowl or with some ice cream!

About 3 pounds Fuji apples
3 Tablespoons Cornstarch
3/4 Cup Sugar
1 teaspoon Cinnamon
Dash of Nutmeg (optional)
2 Tablespoons Lemon Juice

Peel, core, and slice apples into medium, microwave proof bowl. Cover with plastic wrap and microwave on high for five minutes. Let cool slightly then stir in other ingredients and mash with potato masher until desired consistency is reached.

Lemon Curd Marbled Cheesecake

For Easter dinner, my family keeps it pretty simple. We always have a ham (simple and delicious, thank you Costco), "funeral potatoes" (I'm sure half of you know just what those are, for the other half, they're cheesy, buttery, sour-creamy shredded potatoes), green beans, and rolls. We did decide, though, to mix it up with a new dessert. I found this recipe about a month ago and I've been dying to try it- so this was the perfect excuse. I subbed neufchatel cheese (reduced fat cream cheese) for two of the bricks. I added a little Ultra gel to thicken it up a bit. Even so, I had to bake this for almost twice as long as the recipe called for. It is pretty simple, though- no water bath, no foil wrapping, no luxuriating. I'll have to try making Dorie's awesome cheesecake again with the lemon curd for a real taste test. I'm sure my family won't mind, but I'd better find another holiday or something for an excuse. Even with the reduced fat cream cheese, this dessert is a serious caloric investment. And totally worth it. Happy tax day, everyone! Lemon Curd Marbled Cheesecake adapted from Epicurious 1 1/4 Cups (about) Lemon Curd (recipe below and here) For crust 1 1/3 cups finely ground graham cracker crumbs or 1 sleeve graham crackers, ground 1/3 cup sugar 3/4 teaspoon salt 5 tablespoons unsalted butter, melted For filling 3 (8-oz) packages cream cheese, softened 1 cup sugar 3 large eggs 3/4 cup sour cream 1 teaspoon vanilla Make and bake crust: Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack. Make filling and bake cheesecake: Reduce oven temperature to 300°F. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour two thirds of cream cheese filling into crust, then spoon half of lemon curd over filling and swirl curd into filling with a small knife. (Avoid touching crust with knife to prevent crumbs getting into filling.) Repeat with remaining filling and curd. Bake cheesecake until set 1 1/2 inches from edge but center trembles when pan is gently shaken, about 45 minutes (took about 75 minutes for me- just check every five or ten minutes after 40). (Center of cake will appear very loose but will continue to set as it cools.) Transfer springform pan to a rack and immediately run a knife around top edge of cake to loosen. Cool completely, about 2 hours, then chill, uncovered, at least 4 hours. Remove side of springform pan before serving. Cooks' Notes: Lemon curd can be made 1 week ahead and chilled, covered. Crust (without filling) can be made 1 day ahead and kept, covered, at room temperature. Cheesecake can be chilled, loosely covered, up to 2 days. Cheesecake must be completely chilled before covering to prevent condensation on its surface. Lemon Curd from Epicurious *note: Next time I'll pulverize the zest and the sugar in the food processor before starting the cooking so the final product is a little smoother but still flavorful 1/2 cup fresh lemon juice 2 teaspoons finely grated fresh lemon zest 1/2 cup sugar 3 large eggs 3/4 stick (6 tablespoons) unsalted butter, cut into bits Whisk together juice, zest, sugar, and eggs in a 2-quart heavy saucepan. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 minutes. Transfer lemon curd to a bowl and chill, its surface covered with plastic wrap, until cold, at least 1 hour.