Monday, 31 August 2015

Dark Chocolate Nutella Truffles - How to Rescue Seized Chocolate

Sweet Nutella meets dark chocolate in these grown up truffles perfect to give away as a present or to keep to treat yourself.
Dark Chocolate Nutella Truffles - and how to rescue seized chocolate
Sometimes, even with the best of intentions, a brilliant idea goes badly wrong. You might feel so disheartened, only to have the feeling compounded when you have to throw the results in the bin. You know there is no hope of rescue, especially with seized chocolate. It's good for almost nothing. This is what almost happened to these truffles.
Dark Chocolate Nutella Truffles - and how to rescue seized chocolate
I wasn't even intending to make truffles. The mixture was in fact en route to go on the top of these cupcakes as a ganache but then fate, and the microwave, intervened. I was melting the chocolate with some Nutella and evaporated milk in the microwave on medium power when I took the bowl out to give the mixture a stir and the whole thing had turned into an uncooperative mass. I was devastated. Seized chocolate is a pretty rookie mistake. I had used the same technique successfully many times before so I couldn't figure out what I had done wrong. I turned around to head to the bin whn in a last ditch attempt I diverted myself to the Nutella jar and risked adding another scoop. 
Dark Chocolate Nutella Truffles - and how to rescue seized chocolate
It was a miracle. By slowly stirring in that extra helping of Nutella I managed to coax the seized chocolate mixture into something which was just easy enough to manipulate. But what to make with rescued seized chocolate? Truffle of course! By a stroke of luck and a touch of genius these truffle turned out to be a wonder of luxury. Sweet, nectarous Nutella melds with the cocoa punch of the dark chocolate and the richness of the evaporated milk. A dusting of cocoa and icing sugar provides a bittersweet finish. Each one is a little bite of pleasure.
Dark Chocolate Nutella Truffles - and how to rescue seized chocolate
After eating one three of the truffles I knew I had to use them up quickly. Baking them into the centre of cupcakes seemed like a brilliant idea but then I went one better and wrapped them up for my dark chocolate loving friend for her birthday. I received a text the day after her birthday saying she had tried them both from the fridge and softened slightly at room temperature and loved them both. So there you go. It isn't just me.


print recipe

Dark Chocolate Nutella Truffles
Sweet Nutella meets dark chocolate in these grown up truffles perfect to give away as a present or to keep to treat yourself.
Ingredients
  • 100g dark chocolate, chopped
  • 2 tbsp evaporated milk
  • 1 tbsp scoop Nutella
  • Icing sugar and cocoa powder (optional)
Instructions
1. Place the chocolate, Nutella and evaporated milk in a suitable bowl and heat in the microwave on medium power. Stir the mixture every 15 seconds or so.2. Once the mixture is fully melted and combined, set aside to cool to room temperature and then place in the fridge.3. Once the mixture has set, remove from the fridge and roll into balls as big as you want your truffles. Roll in the cocoa powder and icing sugar to finish if you wish.

I'm sending these truffles off to Elizabeth for the No Waste Food Challenge - hopefully more people will be inspired to save their seized chocolate mixtures. 

Friday, 28 August 2015

50 Top UK Food Bloggers - Something for the Weekend

After a tutorial on how to make brown butter for last weeks Something for the Weekend I'm back with an infographic this time around. I confess that I'm showing off just a little bit because... I got placed at number 16!!! It's lovely to know that my little blog has been noticed by someone - and now I'm off to explore the others on the list that I don't recogise!
Top 50 Food Blogs In UK
Credit

Thursday, 27 August 2015

Strawberry and Vanilla Jam

Enjoy the best of summer produce for longer with this four ingredient, no added pectin strawberry jam with a hint of vanilla.
Strawberry & Vanilla Jam - 4 ingredients and no added pectin
I know, I know, British strawberry season has pretty much gone now. The truth is that it has taken me until now to get a few photos of this jam which I made a few weeks ago. But if you are one of those people who likes to drag out strawberry season for as long as possible and snaffle up all those reduced price punnets in the shops then this is definitely the recipe for you. Just so you know, I am exactly that type of person. Have I told you just how much I love strawberries? I love them a LOT. Even more than chocolate. I think the list of addictions goes strawberries first then chocolate, then peanut butter and then ketchup. 
Strawberry & Vanilla Jam - 4 ingredients and no added pectin
Making this jam made me happy in so many ways. The excited anticipation when I first paid for the strawberries. Watching the fruity mixture simmering away like an alchemical process climbing towards its climax. Seeing the ruby red jam glistening from within its home of glass. Tasting the opulence spread on a slice of toast, rich with fruity strawberry flavour, feeling each taste bud buzz with joy as the divine notes swept through the mouth, all rounded off with a gentle hint of vanilla.
Strawberry & Vanilla Jam - 4 ingredients and no added pectin
Four ingredients is all it takes. Note that I do not add pectin to my jam recipes because if you follow the jam making process properly you don't need it. Neither do you need quite so much sugar as most other recipes state. It's all about letting the fruit do the work. By cooking the strawberries until they release their juices the natural pectin dissolves into this fluid so it can set the jam. Then the sugar goes in to rebuild the pectin structure and allow it to form a framework which traps water in between it i.e. form a gel which is water held in a cross-linked structure. The acidic lemon juice is then added to neutralise the negative charges on the pectin which would otherwise repel each other and the whole lot is concentrated until the sugar reaches the right temperature to set. So there you go, the perfect instructions on how to make jars of happiness, perfect for adding to cakes, tarts or whatever else you fancy.


print recipe

Strawberry and Vanilla Jam
Enjoy the best of summer produce for longer with this 4 ingredient, no added pectin strawberry jam with a hint of vanilla.
Ingredients
  • 1 kg strawberries, hulled and sliced
  • 375g granulated sugar
  • 4 tbsp lemon juice
  • 1 tbsp vanilla extract
Instructions
1. Wash a few small jars with hot soapy water, rinse and set upside down on a baking tray. Heat the jars in an oven set at about 150 C to sterilise while you make the jam. Put a few saucers into the fridge to chill.2. Put the chopped strawberries into a large saucepan (e.g. a pressure cooker base) over a medium-low heat for about 5 mins. Crush them a little to help them release their juices.3. Stir in the sugar and allow to dissolve then increase the heat to high and bring to the boil then reduce to a simmer for 10 mins, stirring frequently.4. Stir in the lemon juice then boil until the temperature reaches 104-106 C on a sugar thermometer. Stir constantly making sure you don't get splashed. Once the temperature is reached remove from the heat and place 1 tsp of jam on a chilled saucer. Return to the fridge for 30 seconds then push your finger through it. You should see the jam wrinkle. If it doesn't return to the heat and booil until the correct temperature is reached again before repeating the plate test.5. Once the jam is ready, remove the jars from the oven and carefully pour the jam into them right to the top. Cover with discs of waxed paper or baking parchment and lids. Immediately submerge the pan in hot water to make cleaning easier. Allow the jam to cool then enjoy.

I'm sending this jamm of to Credit Crunch Munch because it is the perfect way to preserve reduced price, foraged or home grown fruit. Charlene is hosting this month on behalf of Helen at Fuss Free Flavours and Camilla at Fab Food 4 All. Also to Mandy at Sneaky Veg who is hosting the current CookBlogShare.

Monday, 24 August 2015

Churro Cupcakes

When you want the flavour of churros without the effort of frying the dough, whip up these quick cupcakes with a chocolate and cinnammon topping instead.
Churro Cupcakes - cinnamon sponge base with a Nutella chocolate 'dipping sauce'
Have you ever made or eaten churros before? I haven't made them but I have eaten them once. There was this sort of pop up alternative market thing throughout Huddersfield town centre months ago in the spring and one of the stalls was selling churros. As we walked by we watched the vendor handing over cones of these loooong crispy, cinnamon sugary sticks to eagerly awaiting customers.This was after upending an industrial sized jar of Nutella over each one and dousing they in more sugar. Every single customer turned away with their prize wide eyed.
Churro Cupcakes - cinnamon sponge base with a Nutella chocolate 'dipping sauce'
I wasn't all that interested at the time because I was full on an amazing zebra burger but when my friends who were sharing some couldn't finish the massive portion they were sharing I gave one a go, scooping up as much warm Nutella as I could manage as I made my selection. It took one bite and I was hooked. It was all I could do not to grab the remaining churros from my quietly groaning friends and bury my face in them. Of course, I immediately wanted to try making them myself. 
Churro Cupcakes - cinnamon sponge base with a Nutella chocolate 'dipping sauce'
A couple of weeks ago another friend hosted a Mexican night at her house and I cannot go anywhere without taking cakes of some sort. Actual churros were out of the question because they needed to be made and eaten fresh and so these cupcakes were the next best thing. The fried choux pastry became the incredibly soft cupcake base, made in a much shorter time frame than the original by using the all in one mixing method. A heavy dose of cinnamon provided the necessary spiciness while the fluffy interior of a churro was transformed into the light as a feather springy sponge. Neither was the traditional chocolate dipping sauce forgotton. Instead, Nutella was added as a nod to my churro initiation and the delightful mixture allowed to smother each one. 
Churro Cupcakes - cinnamon sponge base with a Nutella chocolate 'dipping sauce'
These cupcakes went down incredibly well. We were all full of chilli, nachos, salsa, guacamole and goodness knows what else but when I asked if anyone still had room for pudding I was met with cries of fury and a wave of disgusted looks. Never underestimate the power of cake. People will always find room for some.


print recipe

Churro Cupcakes
When you want the flavour of churros without the effort of frying the dough, whip up these quick cupcakes with a chocolate and cinnammon topping instead.
Ingredients
For the cupcakes:
  • 115g plain flour
  • 1.5 tsp baking powder
  • 115g caster sugar
  • 115g margarine or butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
For the topping:
  • 100g dark chocolate, chopped
  • 2 large scoops Nutella
Instructions
1. Set the oven to 180 C/160 C fan and line a 12 cup muffin tray with cupcake cases.2. Place all the cupcake ingredients into a bowl, sifitng the dry ones and mix togeth until just evenly combined. 3. Divide the mixture between the cases and bake in the preheated oven for approximately 20 mins until a cake tester inserted into one of the cupcakes comes out clean. Carefully remove them from the tray to a wire rack and leave to cool.4. Once cool, melt the chocolate and Nutella together in the microwave on a medium power setting. Stir then leave to cool to room temperature. Once cool, swirl the mixture onto the tops of the cupcakes 


I'm sending these cupcakes to Mandy at Sneaky Veg for this weeks CookBlogShare

Friday, 21 August 2015

How to Make Brown Butter - Something for the Weekend

After a string of infographics for Something for the Weekend I thought it would be nice to bring you a post which is a little bit different. I recently discovered just how easy brown butter is to make and how wonderful it tastes, especially when used in chocolate chip cookies. I was eager to make it again to use in something else so while I prepared the butter I took few photos to make a step by step tutorial for you all. Here you go!
How to Make Brown Butter - step by step tutorial with pictures
1. Over a medium heat, melt the desired amount of butter. A silver colour pan is preferable so you can see the colour change.
How to Make Brown Butter - step by step tutorial with pictures

2. Once the butter has completely melted it will look as if it is separated. Don't worry about this - it is completely natural and will soon become right again.
How to Make Brown Butter - step by step tutorial with pictures

3. The melted butter will start to bubble. The bubbles will increase as the butter reaches boiling. It will spit so be careful and don't stand right over the pan as you swirl the pan gently.
How to Make Brown Butter - step by step tutorial with pictures

4. As the temperature of the butter rises it will begin to boil. This is the water component of the butter boiling off. Continue to swirl gently.
How to Make Brown Butter - step by step tutorial with pictures

5. With further heating the butter will begin to foam. At this point whisk the butter thoroughly to prevent the milk solids sticking to the bottom and burning.
How to Make Brown Butter - step by step tutorial with pictures

6. The foaming will begin to subside and you will notice the solids at the bottom of the pan will have browned. The smell will also change to a more nutty aroma. Stop before the solids turn black and immediately pout into a bowl to cool down.
How to Make Brown Butter - step by step tutorial with pictures

7. It is better to err on the side of caution if necessary and take the butter off the heat slightly before you think it is necessary. You can always reheat the butter and brown the solids more but you can't reverse the urning process.
How to Make Brown Butter - step by step tutorial with pictures

 Enjoy!
How to Make Brown Butter - step by step tutorial with pictures

Thursday, 20 August 2015

Chocolate Chip Yoghurt Courgette Bundt Cake

Soft and delicious, studded with sweet milk chocolate in every bite - this bundt cake proves the versatility of summer courgettes. 
Chocolate Chip Yoghurt Courgette Bundt Cake - with chocolate ganache drizzle
Have you ever told a lie to get someone to eat something? I know for a lot of parents there is often a struggle to get children to eat vegetables. It isn't just kids though I think. Some adults can be very reluctant to eat things they don't associate with sweet bakes too. My grandad for instance was enjoying an absolutely gorgeous apple and cardamom cake made by my mum once until somebody let slip there was cheese in the icing. Only cream cheese to make the best icing ever. He refused to eat it after that. 
Chocolate Chip Yoghurt Courgette Bundt Cake - with chocolate ganache drizzle
The weekend I made this my brother and his family were visiting. When he asked what the pretty green flecks were (well he actually said 'what's that green stuff?') I gave him a very pointed look and said very clearly that they were green sprinkles. They were absolutely not any form of fruit of vegetable just in case my nephews were listening. Nope, just bright green sprinkles. Bundt cakes are so big I had been waiting until there were enough people to finish one so I had to get my nephews to eat it somehow. I softened the lie by adding chocolate of course. 
Chocolate Chip Yoghurt Courgette Bundt Cake - with chocolate ganache drizzle
This double chocolate courgette loaf has been one of my most popular recipes to date and works just as well with a peanut butter swirl. I wanted to try another variation of those two recipes but still have something spectacular. My favourite bundt tin did the hard work for me. Thankfully the cake itself did the shape justice. The grated courgette made the crumb lush and moist so with each bite you could really taste the background vanilla notes swirlng amongst the creamy cocoa hit of the perfectly dispersed chocolate chunks. The pretty green flecks really stand out making the cake a treat for the eye as well as the taste buds. And is if anything else were needed to draw you in, there is that carefree generous drizzle of chocolate ganache for a touch of indugence.
Chocolate Chip Yoghurt Courgette Bundt Cake - with chocolate ganache drizzle
My brother certainly enjoyed it. Every time he came into the house he would go straight to the cake tin and surreptitiously take another slice. Sometimes he'd lift the lid, tell himself no then be back there five minutes later unconsciously helping himself anyway. He definitely liked the sprinkles. My nephews? Well the one who did try it liked it but the other two stuck to their chocolate fairy cakes. I didn't mind in the slightest. All the more for us.  


print recipe

Chocolate Chip Yoghurt Courgette Bundt Cake
Soft and delicious, studded with sweet milk chocolate in every bite - this bundt cake proves the versatility of summer courgettes.
Ingredients
For the cake:
  • 2 large eggs
  • 80 ml honey
  • 100g soft brown sugar
  • 120 ml oil
  • 2 tsp vanilla extract
  • 100g vanilla yoghurt
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 260g plain flour
  • 2 small courgettes, ends trimmed and grated
  • 100g milk chocolate, chopped
For the ganache:
  • 50g milk chocolate, chopped
  • 50 ml double cream
Instructions
1. Set the oven to 160 C/140 C fan and thoroughly grease and flour a large bundt tin making sure you get into all the corners.* Set this onto a baking tray.2. Whisk together the eggs, honey, sugar, oil, vanilla and yoghurt. Squeeze the excess water from the grated courgettes and mix in. Sift together the bicarbonate of soda, baking powder and plain flour into a large bowl. 3. Stir in the chocolate chips. Pour the wet ingredients into the dry ingredients and stir together until just combined. Transfer to the bundt tin and level off then make a shallow dip in the centre all the way around the tin.4. Bake in the preheated oven for approximately 50-60 mins until a cake tester inserted into the centre come out clean. Leave to cool on a wire rack then carefully turn out.5. When the cake is cool, heat the cream in a saucepan until the first bubble appears. Pour into a bowl containing the chocolate, leave to stand for a minute then whisk until the chocolate is melted and thoroughly combined. Drizzle over the cake to finish.

For instructions on how to bake as a loaf cake have a look at this post here.

I'm sending this bundt off to a few challenges. To Caroline at Caroline Makes for Alphabakes because courgettes are also known as zucchini. Ros, The More Than Occasional Baker co-hosts. To Cake Club run by Kerry Cooks, because you know, cake rules. And to Extra Veg even though courgettes are technically fruit. Jen hosts this month at Jen's Food on behalf of Helen at Fuss Free Flavours and Michelle at Utterly Scrummy Food for Families.

Monday, 17 August 2015

Brown Butter Milk Chocolate Chip Cookies

Crisp edges and a soft chewy centre showcase the caramel nutty flavours of these brown butter cookies studded with milk chocolate chips.
Brown Butter Milk Chocolate Chip Cookies - includes how to make brown butter
Do you have a baking bucket list? I do - it gets longer and longer every day. Recipes and techniques get added to it from a whole host of different places. Sometimes from a memory I've had, sometimes from recipe books and sometimes from the internet, namely Pinterest.  
Brown Butter Milk Chocolate Chip Cookies - includes how to make brown butter
I don't remember where exactly I first heard about brown butter (or should that be browned butter?) but I was intrigued. It sounded a bit, well, wrong. And then I started to read and was soon converted. What could be more wonderful than the combination of buttery, nutty caramel flavours? I held back from trying it straight away because it sounded like something I would find difficult. You have to cook butter until the milk solids start to caramelise and turn brown and I was convinced I'd let it go too far and end up with the burned black butter that most people want to avoid. Finally last week I gave it a try and was amazed at how easy it is. I even did it twice in one morning because I forgot I was only doing half the recipe when I added the full amount of sugar so had to quicly double up everything else. Ending up with double the amount of cookies intended was no bad thing!
Brown Butter Milk Chocolate Chip Cookies - includes how to make brown butter
The flavour of these cookies is divine. First is the caramel tones of the brown sugar. On top of that is a new luscious caramel flavour. Something golden and toasted, something extra. The creaminess of the hand cut milk chocolate chunks really highlights the brown butter, adding just enough of a cocoa hit to complement but not overpower. Using melted butter provides the perfect starting point for my one bowl, no mixer favourite cookie texture too - the slight resistance of the crisp outer edges with a soft and chewy core. Not too thick and not too thin. Perfect.
Brown Butter Milk Chocolate Chip Cookies - includes how to make brown butter
My brother who was visitng at the time certainly thought so. He kept going back for another one after all. Ok, so I got slightly miffed when he couldn't tell there was brown butter in there but I quickly forgave him when he professed how delicious he thought they were. It's ok, he doesn't bake often. He wouldn't know. But I'm sure you do. And to show you just how easy making brown (browned?) butter really is I've included photos of each stage so you can see it. Don't be afraid. Give it a go and you will get a wonderful reward. 


print recipe

Brown Butter Milk Chocolate Chip Cookies
Crisp edges and a soft chewy centre showcase the caramel nutty flavours of these brown butter cookies studded with milk chocolate chips.
Ingredients
  • 150g butter
  • 100g granulated sugar
  • 100g soft brown sugar
  • 1 tsp vanilla extract
  • 1 large egg + 1 large yolk
  • 285g plain flour
  • 1 tsp baking powder
  • 0.75 tsp bicarbonate of soda
  • 175g milk chocolate, chopped
Instructions
1. First brown the butter - see pictures below to help. Melt the butter in a saucepan over a medium heat (stage 1) and continue to heat until it begins to bubble (stage 2) and then foam (stage 3). Whisk vigourously until the foaming begins to subside and the solids at the bottom turn golden brown. Stop before they turn black. Pour into a bowl and allow to cool.2. Mix the sugars into the cooled brown butter followed by the vanilla extract then the egg and yolk. Sift in the flour, baking powder and bicarbonate of soda and stir together until just combined. Stir in the chocolate.3. Set the oven to 180 C/160 C fan and line a baking sheet with baking parchment. Place balls of dough onto the sheet (mine were about 28g each) and bake in the preheated oven for 8-10 mins. Remove from the oven and press down slightly to flatten and press a few extra chocolate chunks into the tops if you wish. 4. After a few minutes on the baking sheet, transfer to a wire cooling rack and repeat until the cookie dough is used up. 

I'm sending these cookies off to CookBlogShare hosted by Kerry at Kerry Cooks.

Saturday, 15 August 2015

Amarillo Chilli and Cheddar Courgette Muffins

Light and soft, these muffins take advantage of those summer courgettes while delivering a cheesy, lightly spiced flavour in every bite.
Amarillo Chilli & Cheddar Courgette Muffins - a delicious blend of cheesy spiciness with Encona sauces
Does anyone else here get really set in their ways when it comes to breakfast? For me it has to be tea, toast spread with the lickest layer of peanut butter I can manage and a handful of nuts aferwards. Even when we have bacon sandwiches which I LOVE, I still miss my peanut butter on toast. You'd think I'd be having quite a varied breakfast diet while I have the time (PhD starts September 21st!!!) but I just can't bring myself to break with tradition. Even the thought of freshly baked Marmite muffins like I had last summer doesn't make me want a change. 
Amarillo Chilli & Cheddar Courgette Muffins - a delicious blend of cheesy spiciness with Encona sauces
Yet still, I've been wanting to play around with savoury muffin recipes. When the people from Encona got in touch asking if I wanted to try out their new Peruvian Amarillo (RRP £1.39) and Mexican Smokey Jalapeno (RRP £1.99) sauces, I knew exactly how I wanted to showcase them. Baked right into a muffin.
Amarillo Chilli & Cheddar Courgette Muffins - a delicious blend of cheesy spiciness with Encona sauces
I thought a cheesy muffin would be best and we all know how well cheese melds with so many other different flavours. Then I went out into the garden to pick the courgettes for a bundt cake (coming soon!) and knew I had to make a savoury version of these muffins. As soon as I took them out of the oven I knew they were perfect. It was all I could do to wait until lunch time to have one alongside my salad. Taking these the pictures was practically torture.
Amarillo Chilli & Cheddar Courgette Muffins - a delicious blend of cheesy spiciness with Encona sauces
Light and boucy soft, each bite is silkily moist and made sumptuous with maximum flavour. Choose a strong cheese like mature cheddar and you will be rewarded with a deep punchiness that complements the steady background spiciness of the amarillo chillies. A sprinkling of cheese dropped on top before baking provides a golden treat to finish.
Amarillo Chilli & Cheddar Courgette Muffins - a delicious blend of cheesy spiciness with Encona sauces
Even though I'm not the biggest fan of spices and chillies I do like them occasionally and I really enjoyed these sauces. I dipped one of the muffins in the rich and smokey Mexican Jalapeno sauce but it could replace the Amarillo one I used in the recipe. In fact, either would make a great addition to this toastie or used in place of the pesto in these cornbread muffins. Similarly, you could stir a spoonful into this slow cooker chilli to add another level of flavour. The sauces are versatile, full of flavour and even suitable for coeliac sufferers or vegans. That's pretty good going.


print recipe

Amarillo Chilli and Cheddar Courgette Muffins
Light and soft, these muffins take advantage of those summer courgettes while delivering a cheesy, lightly spiced flavour in every bite.
Ingredients
  • 95g plain flour
  • 95g whole wheat flour
  • 1.5 tsp baking powder
  • Black pepper, to taste
  • 100g mature cheddar or other strong cheese, grated
  • 1 large egg
  • 120 ml oil
  • 2 tbsp Amarillo chilli sauce
  • 1 medium courgette, ends trimmed and grated
  • Splash of milk, if needed
Instructions
1. Set the oven to 220 C/200 C fan and line a 12 cup muffin tray with paper muffin cases.2. Sift together the flours, pepper and baking powder then toss in the cheese. Squeeze most of the water out of the grated courgette then whisk together with the egg, oil and chilli sauce. 3. Stir the wet ingredients into the dry until just combined. A few floury bits are ok. If the mixture is too stiff or dry, use a splash of milk to slacken.4. Divide the mixture between the paper cases and sprinkle the remining cheese over the top. Bake in the preheated oven for 5 mins then without opening the oven door reduce the temperature to 180 C/160 C fan and bake for a further 15 mins or until a cake tester inserted into the centre of a muffin comes out clean. Carefully remove the muffins from the tray to a wire rack to cool completely.

I'm sending these muffins off to Meat Free Mondays run by Jacqueline at Tinned Tomatoes because they are suitbale for vegetarians. Also to Extra Veg because of the courgette I've used, this month guest hosted by Jen at Jen's Food on behalf of Michelle at Utterly Scrummy Food For Families and Helen at Fuss Free Flavours.

Disclaimer: I was sent these sauces to review but I was not compensated for this post and all opinions expressed are my own.