#PSL My Way

Show some love and share this post!!!

pumpkin spice latteI know it is still summer but I have to share a fall favorite with you now, I just couldn’t wait any longer.  Fall is definitely one of my most favorite times of year, but one of the best things about Fall is the Pumpkin Spice Latte at Starbucks.  It is creamy, rich with just the right hint of pumpkin pie spices…but I am always so sad when January comes and it is gone once again…that is until now.  This year I have decided to make my own Pumpkin Spice Creamer so I am not at the mercy of Starbucks and their seasonal delight, plus I will be saving a ton of calories, points (a latte is only 3 WW+ points) and $$.  It really is a win , win for everyone in my book.

So what started me on this pumpkin spice latte journey in late summer?   Well it was this pesky tweet I saw one day from @TheRealPSL a few weeks ago.  Starbucks and their massive marketing minds starting talking about the beloved Pumpkin Spice Latte and dropping hints about when it might be making an appearance in the stores, but it has still not given any definite dates so I decided it was time that we created our own.  After poking around on Pinterest for a few days and looking at some other pinners attempts I started experimenting and then finally I had it…Pumpkin Spice Creamer as good as Starbucks.  

I use the creamer to make a latte with my Nespresso machine but you could use it with coffee and it would be AMAZING!!  I don’t add the whip cream everyday but I did for my first one, it just makes it a little more special & pretty.

Pumpkin Spice Latte
Serves 1
A pumpkin spice latte as good as the expensive chain stores
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. 1-2 shots of espresso, or 1 cup strong coffee
  2. 1/4 cup fat free milk, heated, steamed or frothed
  3. 3 tbsp. Pumpkin Spice Creamer (recipe in post)
Instructions
  1. Brew espresso or coffee and pour into a large mug
  2. Add in heated milk & creamer
  3. Stir gently
  4. Top with whip cream if so desired
  5. ENJOY!!!
Each latte is 3 WW+ points
  1. Nutritional Info
  2. Calories 85 Calories from Fat 25 Total Fat 2.8g Saturated Fat 1.8g Cholesterol 11mg Sodium 57mg Potassium 189mg Total Carbohydrates 10.7g Sugars 8.9g Protein 3.6g
  3. Vitamin A 20% - Vitamin C 2% - Calcium 14% - Iron 1%
  4. Nutrition Grade C-
The Half Baked Life http://www.thehalfbakedlife.com/
pumpkin creamerFor the creamer I used skim milk but did choose to use Half & Half, it adds just the right amount of creaminess and richness without a lot of added fat and calories.  Also make sure you strain the pumpkin mixture before storing it…I made the mistake and did not the first time and it made for a very grainy and lets just say not so delicious coffee expereince.   I normally use 3 tbsp. with my espresso or coffee with a little added skim milk and find that it is just the right amount of cream and makes a perfect pumpkin spice latte.

To store it I use a mason jar so I can keep the lid closed tight.  Just make sure to shake it really well before each use as it settles pretty quickly.

With all the calories and points I am saving this fall I am definitely going to have indulge some other decadent pumpkin treats so make sure a check back for more pumpkin goodies!

Pumpkin Spice Creamer
Serves 10
A homemade creamer that brings fall to your coffee anytime of the year
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup skim milk
  2. 1 cup half & half cream
  3. 3 tbsp. pumpkin puree
  4. 1 tbsp. brown sugar
  5. 1 tsp pumpkin pie spice
  6. 3 tbsp. maple syrup
  7. 1 tsp vanilla
Instructions
  1. In a medium saucepan whisk together all the above ingredients over medium heat
  2. Bring to a low boil and then reduce heat and simmer for 5 minutes, stirring often to make sure sugar dissolves
  3. Strain through a fine mesh strainer
  4. Use immediately or store in an airtight container for up 2 weeks
  5. ENJOY all year long!
A 3 Tablespoon serving is 2 WW+ points
  1. Nutritional Info
  2. Calories 63 Calories from Fat 25 Total Fat 2.8g Saturated Fat 1.8g Cholesterol 9mg Sodium 24mg Potassium 94mg Total Carbohydrates 7.7g Sugars 5.9g Protein 1.6g
  3. Vitamin A 17% - Vitamin C 1% - Calcium 6% - Iron 1%
  4. Nutrition Grade D+
The Half Baked Life http://www.thehalfbakedlife.com/
cupcake-crop

 

 Happy (half) Baked Day & hopes for cooler weather very soon!  MJ

 

You might also like

Holding onto Summer
This summer The Hubby and I have been loving all the great berries we have had in our neck of the woods.  ...

Fall in the oven
  To continue the apple theme just a bit I wanted to share our latest pork tenderloin creation...Fall...

A little of me & a little of him
My most favorite flavor in the whole world is pumpkin.  I mean I love it so much that when the Pumpkin...

Lava Love
One of The Moms & The Hubby's favorite dessert is molten lava cake.  And I wont lie, I...

Pumpkin Bread Surprise

Show some love and share this post!!!

 

 pump cr chse brd I love how every store I go to right now has pumpkins and fall decorations EVERYWHERE!!  I also love that I can get a pumpkin spice latte whenever I want, the smell puts a smile on my face.  I mean really what is better than little short round things…I also love snowmen if that helps explain the obsession.  Just wait until Christmas season comes along…snowmen everywhere!! 

Obviously, I LOVE pumpkin anything, but I really love pumpkin and cream cheese together so this Pumpkin Cream Cheese Bread is perfect!!  I also love it because it is a little lighter texture than the traditional pumpkin bread.  You could replace an egg with 1/4 cup applesauce if you would like, I just didn’t have any on hand.  You could also add in more pumpkin pie spice to amp up the flavor even more. Trust me you will love this bread, and it is perfect for gifts.

Pumpkin Cream Cheese Bread
Yields 8
A lightened up Pumpkin Cream Cheese bread that everyone will love!!
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Prep Time
20 min
Cook Time
25 min
Total Time
1 hr
Pumpkin Bread
  1. 2 cups canned pumpkin
  2. 3 eggs
  3. 1 egg whites
  4. 1 1/2 cups flour
  5. 1/2 cup white sugar
  6. 3/4 cup brown sugar
  7. 1 t baking soda
  8. 2 t pumpkin pie spice
Cream Cheese filling
  1. 8 oz reduced fat cream cheese (room temperature or softened slightly)
  2. 4 tbsp sugar
  3. 1 egg
  4. 2 tsp flour
  5. 1 tsp vanilla
Instructions
  1. Preheat oven to 350
  2. Prepare one mini loaf pan (it should hold 8 loaves) or 2 9x5 loaf pans with nonstick spray
Bread Layers
  1. In the bowl of your stand mixer or hand mixer combine pumpkin, eggs and egg white until smooth
  2. In a separate medium bowl whisk together flour, sugars, baking soda & pumpkin pie spice
  3. Slowly add the dry ingredients into the wet mixing until just smooth, set aside
Cream Cheese Layer
  1. In another bowl either for your stand mixer or hand mixer combine all ingredients until smooth
Bread Assembly
  1. Pour or spoon half of the pumpkin bread mixture into the bottom of the mini loaf pan or the large loaf pan
  2. Evenly divide the cream cheese mixture over the pumpkin bread mixture and smooth out using the back of a spoon
  3. Pour the remaining pumpkin bread mixture over the cream cheese mixture, covering as much as you can
  4. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean
  5. Let cool for about 10-15 minutes and then remove from the pans
Each mini loaf is 9 WW+ points
  1. Nutritional Info
  2. Calories 342 Calories from Fat 83 Total Fat 9.3g Saturated Fat 5.1g Cholesterol 105mg Sodium 346mg Potassium 210mg Total Carbohydrates 57.6g Dietary Fiber 2.5g Sugars 36.0g Protein 9.3g
  3. Vitamin A 200% - Vitamin C 4% - Calcium 10% - Iron 14%
  4. Nutrition Grade C-
If you make 2 large loafs, cut each loaf into 12 slices, each slice is 3 WW+ points
  1. Nutritional Info
  2. Calories 114 Calories from Fat 28 Total Fat 3.1g Saturated Fat 1.7g Cholesterol 35mg Sodium 114mg Potassium 70mg Total Carbohydrates 19.2g Dietary Fiber 0.8g Sugars 12.0g Protein 3.1g
  3. Vitamin A 67% - Vitamin C 1% - Calcium 3% - Iron 5%
  4. Nutrition Grade C-
The Half Baked Life http://www.thehalfbakedlife.com/
This is definitely a fall favorite for us, hope it will be for you as well.

cupcake-crop

 

Happy (half) Baked Day – MJ

You might also like

Let the Pumpkin Party Begin…
In my Half Baked World, Labor Day = PUMPKIN Everything!!  Starbucks brings back the infamous...

A little of me & a little of him
My most favorite flavor in the whole world is pumpkin.  I mean I love it so much that when the Pumpkin...

Fallin in Love with Fall…
I love this time of year when you walk into the produce area of the grocery store and it is full...

Goin to the Orchard…
  Fall is not only about pumpkins, it is also the perfect time for some great apple treats.  ...

Banana’s for Banana Pudding

Show some love and share this post!!!

banana pudding (2) Everyone in my family and all of my friends (except one very smart friend, JB) LOVE Bananas.  I am not really sure what the love is all about as I cannot stand the smell, texture or taste of the little jewels, but everyone else does so being the great wife, daughter, sister and friend I am I will oblige all my crazy family and friends and make them a very special banana pudding.  I know I am awesome…thanks for agreeing with me.  ;) 

I grew-up hearing everyone rave about my mom and MeeMaw’s banana pudding.  They all seemed to love how creamy the pudding part was and how it combined with the Nilla wafers to make a perfect combo, well being that I have never eaten bananas I just took everyone’s word for it…but I knew I wanted the same reactions to my banana pudding so I set out to create something very special.

I researched all sorts of recipes, from old church cookbooks (some of my favorite recipes come from one of these precious cookbooks from a German church in Missouri), online and of course family recipes.  I then took what I thought would be the best of each and created a creamy, rich and very decadent pudding that was still light.  After the pudding was complete I knew I wanted to make it just a little more special so I put my thinking cap on (I think I should really have a physical hat) and remembered that I had some delicious Homemade Salted Caramel (recipe can be found here) sauce just sitting in my refrigerator waiting to used on something special…could caramel make banana pudding better? 

The answer is an overwhelming…YES!  I took this piece of art (yes that is what I called it) to family dinner this past Sunday and everyone loved it!!  My dad even said it reminded him of my MeeMaw’s but even better, I know MeeMaw would be so proud.  According to my family the addition of the caramel only helped to enhance all the other flavors and really took it to the next level…maybe a little like a banana’s foster.

Banana Pudding with Salted Caramel
Serves 16
A homemade banana pudding that will take you back to your childhood
Write a review
Print
Prep Time
10 min
Total Time
12 hr
Prep Time
10 min
Total Time
12 hr
Ingredients
  1. 1 - 14 oz can sweetened condensed milk
  2. 1 1/2 cups cold water
  3. 1 - 3.4 oz box Vanilla pudding mix
  4. 3 cups heavy cream
  5. 12 oz box nilla wafers
  6. 4 cups bananas, cut into slices
  7. 1/4 cup caramel sauce (I used my Homemade Salted Caramel Sauce, recipe can be found at http://bit.ly/sltedcarsce)
Instructions
  1. In the bowl of your mixer beat sweetened condensed milk & water for 1-2 minutes or until frothy
  2. Add in the pudding mix and beat for another 2 minutes
  3. Transfer to a smaller bowl, cover tightly with plastic wrap and chill in the refrigerator for at least 4 hours, but overnight is best
  4. In a large bowl, or the bowl for your mixer using the whisk attachment, whip the heavy cream until stiff peaks form, about 4-5 minutes
  5. Using a spatula gently fold in the whip cream to the pudding, mixing until just combined
  6. In a large trifle bowl or individual serving cups layer the pudding, wafers & banana repeating as necessary
  7. Cover tightly and refrigerate for at least 8 hours before serving
  8. Right before serving top with additional wafers and some salted caramel sauce, you can make your own or use store bought, but the caramel sauce is a perfect addition to this classic dessert
Notes
  1. Each serving is 8 WW+ points
Nutritional Info
  1. Calories 301 Calories from Fat 108 Total Fat 12.0g Saturated Fat 6.6g Trans Fat 0.0g Cholesterol 39mg Sodium 167mg Potassium 245mg Total Carbohydrates 45.9g Dietary Fiber 1.2g Sugars 31.6g Protein 3.5g
  2. Vitamin A 8% - Vitamin C 7% - Calcium 10% - Iron 4%
  3. Nutrition Grade C-
The Half Baked Life http://www.thehalfbakedlife.com/
I couldn’t let all that pudding goodness go without me enjoying a bit so I made me a special non-banana pudding and layered some the pudding with Nilla wafers and come caramel and I have to say it was DIVINE!!  This will definitely become a family favorite for sure!

cupcake-crop

 

 Happy (half) Baked Life – MJ

You might also like

A Little Breakfast for Everyone…
  I love foods that can help with multiple issues...these muffins are a perfect example. ...

you can do it…just trust me
Salted Caramel anything is a down fall for me.  I love it in brownies, cookies, cakes, coffee, on...

Pudding Cake (Redone)
A very sweet member asked me to redo the classic pudding cake and after several unsuccessful tries I...

Holding onto Summer
This summer The Hubby and I have been loving all the great berries we have had in our neck of the woods.  ...

better than the coffee shop

Show some love and share this post!!!

pump crm chse muffins As you know I am a sucker for pumpkin anything, and these muffins do not disappoint.  They are so good they are DANGEROUS for me to have around.  I have always loved the pumpkin cream cheese muffins from Starbucks but lets be honest who knows how many points they have and they are all the way at starbucks and sometimes the need for a pumpkin muffin happens when I don’t have time to run up there…so creating one at home was a must!!

I am not sure what it is about pumpkin but there is just something about it that makes me smile.  Maybe its the warmth of the spices all combined together or the creaminess the pumpkin brings to everything it is combined with but there is just something that I love.  I have always joked with The Hubby that I like them because they are short and round, kinda like me, but it doesn’t really matter they are just so cute and perfect!!

My favorite part of a pumpkin cream cheese muffin is the sweetness mixed with the richness of the cream cheese creating a perfect balance.  In each bite you get a bit of tartness from the cream cheese, a little spice from the pumpkin pie spice and then the moistness from the pumpkin puree. 

You could also easily make this into a quick bread, just increase baking time 50-60 minutes.

 

Pumpkin Cream Cheese Muffins
Serves 18
A rich, delicious and moist pumpkin muffin topped with a cream cheese mixture and a crunchy topping making it a perfect way to start off your morning
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
45 min
Prep Time
20 min
Cook Time
20 min
Total Time
45 min
For the Filling
  1. 6 oz reduced fat cream cheese
  2. 1 egg yolk
  3. 1 tsp vanilla
  4. 3 tbsp. brown sugar
For the Topping
  1. 4 1/2 tbsp. flour
  2. 5 tbsp. sugar
  3. 1/2 tsp pumpkin pie spice
  4. 3 tbsp. butter
For the Muffins
  1. 2 1/2 cups flour
  2. 2 tsp baking powder
  3. 2 tsp pumpkin pie spice
  4. 1 tsp salt
  5. 1 cup white sugar
  6. 1 cup brown sugar
  7. 2 eggs
  8. 1/3 cup extra virgin olive oil
  9. 1 1/3 cups pumpkin puree
  10. 2 tsp vanilla
Instructions
  1. Preheat oven to 375
  2. Line 1 1/2 muffin tins (18) with cupcake liners
Making the Filling
  1. In the bowl of an electric mixer, or a large bowl you can use a hand mixer with, mix cream cheese until very smooth
  2. Mix in egg yolk, vanilla & brown sugar until mixture is very smooth
  3. Set aside
Making the Topping
  1. In a small bowl combine flour, sugar, pumpkin pie spice and butter using a fork or with your fingers until mixture is crumbly
  2. Set aside
Making the Muffins
  1. In a large bowl sift flour, baking powder, pumpkin pie spice and salt
  2. Stir in white sugar and brown sugar until well combined
  3. Make a well in the middle of the flour mixture and fill it with eggs, olive oil, pumpkin puree & vanilla
  4. Gently mix everything together until just combined
Assembling Muffins
  1. Using a large cookie scoop or a spoon fill each lined muffin tins half way full
  2. Carefully place 1 tablespoon of cream cheese filling in the middle of the muffin tin
  3. Sprinkle topping on top of cream cheese mixture
  4. Bake for 20-25 minutes or until toothpick comes out clean when inserted into the middle of the muffin
  5. Let muffins cool for 5-10 minutes in muffin tin and then continue to cool on a wire rack
  6. ENJOY!!!
Each muffin is 7 WW+ points
  1. Nutritional Info
  2. Calories 254 Calories from Fat 80 Total Fat 8.9g Saturated Fat 3.5g Cholesterol 43mg Sodium 201mg Potassium 138mg Total Carbohydrates 41.2g Dietary Fiber 1.1g Sugars 25.2g Protein 3.9g
  3. Vitamin A 61% - Vitamin C 1% - Calcium 6% - Iron 8%
  4. Nutrition Grade D+
The Half Baked Life http://www.thehalfbakedlife.com/
These muffins will make any morning (or afternoon) something special!

cupcake-crop

 

Happy (half) Baked Day – MJ

You might also like

I’m dreamin of a red berry
I  have a sweet, sweet friend that has been through the ringer over the last month.  There...

Good Morning Punkin
As I have mentioned many times before I LOVE PUMPKIN... and todays installment of the Pumpkin Chronicles...

Let the Pumpkin Party Begin…
In my Half Baked World, Labor Day = PUMPKIN Everything!!  Starbucks brings back the infamous...

Dreaming of Fall
 September is finally here and its time to celebrate everything pumpkin!!  Pumpkin for breakfast...

Puttin on the Ritz

Show some love and share this post!!!

 

ritzy chicken When I was growing up we would go visit my grandparents each summer for several weeks, and every time we were at my Mammaw’s home she would always make this super special chicken dish.  It was so special that we were sure it took her all day to make it.  It was creamy, full of chicken and topped with crunchy stuff…plus it was so pretty it had to take her forever to make it!  We always felt so special that she would take all that time to make us one of our favorites…it was definitely a highlight of each trip.

When I went off to college I decided to go to Texas Tech, which was only about 1 1/2 hours from my Mammaw.  One weekend I was visiting her and I asked her if she could please show me how to make that super special chicken dish with the crunchy stuff on top.  She kinda laughed and then said sure, it would be her pleasure, plus it was so easy to make we could have it for dinner that night.  I must have had a confused look on my face because she laughed once again and then told me to go get the chicken and soup out of the pantry.  In my head I was so confused…chicken was in the pantry??  In a can??  Surely she didn’t use canned chicken, but yes she did…I never would have guessed!!

As I continued to grow up and develop my culinary style a little more I decided it was time to tackle this favorite childhood dish…only I was going to make it my way, and hope it worked.  The first thing was to deal with the canned chicken stuff.  I had a few options I could go with…I could roast a whole chicken, roast some chicken breasts or thighs or I could go to the store and buy a rotisserie chicken…the later was definitely my most favorite idea, and of course the easiest by far.  Plus it just makes it that much quicker for those busy weeknights.

 

Ritzy Chicken
Serves 12
A delicious chicken casserole with buttery crackers and a creamy filling...this is comfort food for sure
Write a review
Print
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Prep Time
10 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 2 cups shredded cooked chicken (I used a rotisserie chicken with skin removed)
  2. 8 oz reduced fat sour cream
  3. 1 cup fat free Cream of Chicken Soup (check out my easy Homemade recipe posted below)
  4. 1 tbsp. pepper
  5. 2 tsp garlic powder
  6. 1 tsp salt
  7. 1 tbsp. poppy seed, divided
  8. 1 sleeve of Ritz crackers (30-32 crackers)
  9. 2 tbsp butter, melted
Instructions
  1. Preheat oven to 350
  2. Spray a 9x13 casserole dish with nonstick spray, set aside
  3. In a large bowl combine chicken, sour cream, cream of chicken soup, pepper, garlic powder, salt and 1/2 tbsp. poppy seeds
  4. Pour chicken mixture into casserole dish
  5. Crumble a sleeve of crackers over the top of the chicken mixture
  6. Drizzle melted butter over the top of the crackers
  7. Bake, uncovered, for 40-45 minutes or until crackers begin to brown and edges are bubbly
  8. Remove from oven and let stand for 10 minutes before serving
  9. ENJOY!!
Each serving is 9 WW+ points
  1. Nutritional Info
  2. Calories 385 Calories from Fat 174 Total Fat 18.2g Saturated Fat 10.0g Trans Fat 0.0g Cholesterol 31mg Sodium 684mg Potassium 243mg Total Carbohydrates 35.5g Dietary Fiber 2.8g Sugars 6.0g Protein 10.9g
  3. Vitamin A 3% - Vitamin C 1% - Calcium 5% - Iron 75%
  4. Nutrition Grade D+
The Half Baked Life http://www.thehalfbakedlife.com/
Next came the canned soup, I cannot stand canned cream of chicken soup at all but I am a HUGE fan of my homemade cream of chicken soup.  The soup is full of flavor, creamy, rich and so easy you will never buy the canned stuff again.  To make it even better it is low in Weight Watcher points so it is definitely one of those recipes that you will want to keep in your recipe box.  I usually have some soup in my freezer, just in case I get a hankering for this casserole. 

 

Oh and by the way the crunchy stuff on top that was so good we couldn’t get enough of it was my favorite crackers, Ritz, crumbled up and then drizzled with butter…I mean can it get much better.  I knew I loved this casserole!!

Homemade Cream of Chicken Soup
Serves 8
An updated version of my original Homemade Cream of Chicken soup...it is just so good I had to do it again
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 cups Fat Free Chicken Stock
  2. 1 chicken bouillon cube, or 1 tsp chicken base
  3. 1 tsp. pepper
  4. 1 tsp. dried basil
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 tsp dried parsley
  8. 2 cups fat free milk
  9. 1 cup flour
Instructions
  1. In a medium saucepan combine chicken stock, bouillon cube, pepper, basil, garlic powder, onion powder & parsley over medium heat to a simmer
  2. In a small bowl whisk together milk and flour until smooth
  3. Slowly add in milk mixture, whisking constantly
  4. Bring to a boil and reduce heat to a simmer and let cook for 10-15 minutes, or until desired consistency is reached, stirring often
  5. Let cool to room temperature and then either store in refrigerator for up to 2 weeks, or freeze in smaller portions to use as needed
  6. ENJOY!
Each serving (1/2 cup) is 2 WW+ points
  1. Nutritional Info
  2. Calories 87 Calories from Fat 2 Total Fat 0.2g Trans Fat 0.0g Cholesterol 1mg Sodium 137mg Potassium 258mg Total Carbohydrates 16.1g Dietary Fiber 0.7g Sugars 3.3g Protein 4.4g
  3. Vitamin A 3% - Vitamin C 2% - Calcium 8% - Iron 6%
  4. Nutrition Grade A-
The Half Baked Life http://www.thehalfbakedlife.com/
The real test was going to come though when I let the Mammaw taste it.  I took some over to her, and made her taste it on the spot.  Being the funny Mammaw that she is she made a face like she didn’t like it and then smiled super big and said it was one of the best things she had ever eaten!  It is hard to believe that with just 2 simple changes this casserole was taken to a new level and it was even better then I remember as a kid…now that is a success in my book!!

cupcake-crop

 

  Happy (half) Baked Day – MJ

You might also like

Summer Eatin’…Part 2
One of the only veggies I would eat growing up was green beans.  I have fond...

A Summer Must
For me Lemon is a must in the summer.  I love lemon in pasta (stay tuned for a great summer pasta...

Berries Galore
 Berries are everywhere...strawberries, blackberries, raspberries and blueberries.  Every time...

Creamy (& Skinny) Corn Chowder
  I love the summer for lots of reasons, but summer corn is definitely one of the big ones!!  I...