The Cooks Collection

08/31/2026

Strawberry Cheesecake Cinnamon Rolls with Biscoff Crumble strawberry🍓

Soft, fluffy cinnamon rolls filled with a creamy cheesecake layer and strawberry compote, topped with cream cheese frosting, more strawberry sauce, and crunchy Biscoff (Lotus) cookie crumbs.

Yield: 9–12 rolls�Prep time: 40 minutes (+ rising)�Cook time: 25–30 minutes�Total time: About 3–3½ hours

Ingredients
Dough
• 1 cup (240 ml) warm milk (about 110°F / 43°C)
• 2¼ tsp (7 g) active dry or instant yeast
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• ⅓ cup (75 g) unsalted butter, softened
• 1 tsp vanilla extract
• 4–4½ cups (500–560 g) bread flour or all-purpose flour (start with 4 cups)
• 1 tsp salt
Strawberry Compote / Filling
• 3 cups (about 450 g) fresh or frozen strawberries, hulled and chopped
• ¼–⅓ cup (50–67 g) granulated sugar (to taste)
• 1–1½ Tbsp cornstarch
• 1–2 tsp lemon juice
• Optional: ½ tsp vanilla or a pinch of cinnamon
Cheesecake / Cream Filling
• 6 oz (170 g) cream cheese, softened
• 2–3 Tbsp unsalted butter, softened
• 3–4 Tbsp granulated sugar or powdered sugar
• 1 tsp vanilla extract
• Optional: ½ tsp cinnamon
Cream Cheese Frosting
• 4 oz (113 g) cream cheese, softened
• ¼ cup (57 g) unsalted butter, softened
• 1–1½ cups (120–180 g) powdered sugar
• 1 tsp vanilla extract
• 1–2 Tbsp milk or cream (as needed for spreadable consistency)
• Pinch of salt
Topping
• 6–8 Biscoff (Lotus) cookies, crushed into coarse crumbs
• Extra strawberry compote for swirling on top
Instructions
1 Make the dough�Warm the milk and stir in the yeast and a pinch of the sugar. Let sit 5–10 minutes until foamy (if using active dry yeast).�In a stand mixer (or large bowl), mix the yeast mixture, remaining sugar, eggs, softened butter, and vanilla. Add flour and salt. Knead 8–10 minutes until smooth and elastic (dough should be soft but not sticky).�Place in a greased bowl, cover, and let rise in a warm place until doubled (1–1½ hours).
2 Make the strawberry compote�In a saucepan, combine strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring, until the berries break down and the mixture thickens (5–8 minutes). Cool completely. Reserve about ⅓ of the compote for topping.
3 Prepare the cheesecake filling�Beat cream cheese, butter, sugar, and vanilla until smooth and creamy. Set aside.
4 Shape the rolls�Punch down the dough and roll it out on a lightly floured surface into a large rectangle (about 14×18 inches / 35×45 cm).�Spread the cheesecake filling evenly over the dough, leaving a small border. Spoon the cooled strawberry compote over the cream cheese layer and gently spread. Sprinkle some crushed Biscoff if desired.�Roll up tightly from the long side into a log. Cut into 9–12 even rolls using a sharp knife or dental floss.�Place the rolls in a greased 9×13-inch (or similar) baking pan, leaving a little space between them. Cover and let rise again until puffy (30–45 minutes).
5 Bake�Preheat oven to 350°F (175°C).�Bake 25–30 minutes until golden brown. If browning too quickly, tent with foil. Cool slightly in the pan (10–15 minutes).
6 Frost and finish�Beat the frosting ingredients until smooth and fluffy. Spread generously over the warm rolls so it melts slightly into the crevices.�Spoon or swirl the reserved strawberry compote over the frosting. Sprinkle generously with crushed Biscoff cookies.
Tips
• For extra gooey centers, pour ⅓ cup heavy cream over the rolls just before baking.
• Biscoff crumbs give the exact golden-brown crunch and flavor shown in the photos; graham crackers or digestive biscuits work as substitutes.
• Best served warm. Store leftovers covered at room temperature for 1 day or in the fridge for up to 3 days; reheat gently before serving.
• Make-ahead: Prepare the rolls through the second rise, cover tightly, and refrigerate overnight. Bring to room temperature and bake the next day.
These are soft, creamy, fruity, and crunchy all at once—perfect for brunch or dessert. Enjoy!

08/31/2026

Chocolate Cherry Cupcakes (Black Forest Style)

Yield: 12–14 cupcakes�Prep time: 30 minutes�Cook time: 18–20 minutes�Total time: About 1 hour 30 minutes (including cooling)

Ingredients

Chocolate Cupcakes
• 1 cup (125 g) all-purpose flour
• ⅓ cup (30–35 g) Dutch-process or unsweetened cocoa powder
• ¾ cup (150 g) granulated sugar
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup (120 ml) buttermilk (or milk + ½ tsp vinegar/lemon juice), room temperature
• ¼ cup (60 ml) vegetable oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup (120 ml) hot water or hot coffee (enhances chocolate flavor)
Cherry Filling
• 1½–2 cups (about 250–300 g) pitted cherries (fresh, frozen, or from a can of cherry pie filling)
• ¼ cup (50 g) granulated sugar (reduce if using sweetened pie filling)
• 1–2 Tbsp cornstarch
• 1 Tbsp lemon juice
• ½–1 tsp vanilla extract (optional: a splash of almond extract or Kirsch)
Chocolate Ganache Topping
• ½–¾ cup (85–130 g) semisweet or dark chocolate chips/chopped chocolate
• ¼–⅓ cup (60–80 ml) heavy cream
Garnish
• 12–14 fresh cherries with stems (or maraschino)

Instructions
1 Make the cupcakes�Preheat oven to 350°F (175°C). Line a muffin tin with paper liners (tall brown liners work great for the look in the photo).�Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.�In another bowl, whisk buttermilk, oil, eggs, and vanilla. Pour wet into dry and mix until just combined. Slowly stir in the hot water/coffee until smooth (batter will be thin).�Fill liners about ⅔ full. Bake 18–20 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.

2 Make the cherry filling�If using fresh/frozen cherries: Combine cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat, stirring, until cherries release juices and the mixture thickens (about 5–8 minutes). Lightly mash some cherries. Stir in vanilla. Cool completely.�(Shortcut: Use canned cherry pie filling as-is or slightly thickened.)

3 Fill the cupcakes�Once cool, use a cupcake corer, small knife, or the back of a piping tip to remove a cone-shaped piece from the center of each cupcake (about ⅔ of the way down). Fill each hole generously with cherry filling (1–2 Tbsp). Replace the cake top if desired, or leave open.

4 Make the ganache�Heat the cream until steaming (microwave or stovetop). Pour over the chocolate and let sit 1–2 minutes. Stir until smooth and glossy. Let cool slightly so it thickens a bit but is still pourable/dipable.

5 Assemble�Dip the tops of the filled cupcakes into the ganache (or spoon/spread it on). Let excess drip off. Place a fresh cherry with stem on top of each while the ganache is still soft.�Allow ganache to set (room temperature or brief fridge time).

Tips for Success
• For extra moisture and flavor, brush the cooled cupcakes lightly with cherry juice or a bit of Kirsch before filling.
• Dutch-process cocoa gives a deeper, darker chocolate color matching the photo.
• Store in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Bring to room temperature before serving for best texture.
• The cut-open ones in the photo show the bright red filling oozing out—use a generous amount of filling for that effect.
Enjoy! These are decadent and perfect for cherry season or anytime you want a chocolate-cherry treat.

08/20/2026

Fluffy Vanilla Sponge Cake with Blueberry Compote & Whipped Cream 🫐🎂

This gorgeous cake features two light, airy sponge layers, a thick, tart-and-sweet blueberry compote filling, and a luscious, lightly whipped vanilla cream frosting. The piped rosettes and edible gold flakes give it a stunning, professional finish.

Ingredients

For the Vanilla Sponge Cake (makes two 6-inch or 8-inch round layers):

· Dry: 1¾ cups (220g) all-purpose flour, 1½ tsp baking powder, ½ tsp salt
· Wet: ½ cup (113g) unsalted butter, softened (or ½ cup neutral oil for a moister sponge), 1 cup (200g) granulated sugar
· Eggs: 2 large eggs, room temperature
· Liquid: ½ cup (120ml) whole milk (or buttermilk), room temperature
· Flavor: 2 tsp vanilla extract

For the Thick Blueberry Compote Filling:

· 2½ cups (350g) fresh or frozen blueberries (divided)
· ¼ cup (50g) granulated sugar (adjust based on berry sweetness)
· 1 tbsp fresh lemon juice
· 1 tbsp cornstarch mixed with 1 tbsp cold water (slurry)

For the Vanilla Whipped Cream Frosting:

· 2 cups (480ml) heavy whipping cream, very cold
· ½ cup (60g) powdered sugar
· 2 tsp vanilla extract
· Optional stabilization: 1 tsp unflavored gelatin powder dissolved in 2 tbsp water (if you want it to hold its shape perfectly for hours)

For Decoration:

· Fresh blueberries
· Edible gold leaf flakes

Instructions

1. Make the Sponge Cakes:

· Preheat oven to 350°F (175°C). Grease and line two 6-inch or 8-inch round cake pans with parchment paper.
· In a medium bowl, whisk together the flour, baking powder, and salt.
· In a large bowl, beat the softened butter and sugar until pale and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each. Mix in the vanilla.
· Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry mixture (e.g., ⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix just until combined (do not overmix).
· Divide the batter evenly between the pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2. Make the Blueberry Compote:

· In a medium saucepan over medium heat, combine 1½ cups of the blueberries, sugar, and lemon juice. Cook, stirring occasionally, for 5–6 minutes until the berries break down and bubble.
· Stir in the cornstarch slurry. Cook for another 1–2 minutes, stirring constantly, until the mixture turns thick, glossy, and jammy.
· Remove from heat and fold in the remaining 1 cup of fresh blueberries (this gives you delicious whole pockets of berry). Let it cool completely to room temperature.

3. Make the Whipped Cream Frosting:

· In a large, chilled mixing bowl, whisk the heavy cream, powdered sugar, and vanilla on low speed, gradually increasing to medium-high.
· Whip until stiff peaks form (the cream stands upright when you lift the whisk). Tip: If you want the swirls to be extra sharp like the photo, chill the bowl and cream beforehand.

4. Assemble the Cake:

· Place the first sponge cake layer flat onto your serving plate or cake board.
· Pipe or spread a thin ring of whipped cream around the outer edge of the cake (this acts as a "dam" to hold the filling in).
· Spoon all the cooled blueberry compote into the center, spreading it evenly to the cream ring.
· Gently place the second sponge cake layer on top. Press down very lightly to adhere.
· Spread a thin "crumb coat" of whipped cream over the top and sides of the cake. Chill for 15 minutes to set.
· Apply the final coat of whipped cream to the top. Use an offset spatula to smooth the surface, then place the remaining whipped cream into a piping bag fitted with a large star tip and pipe decorative S-curves or rosettes onto the top half.

5. Decorate:

· Arrange fresh blueberries in a cluster on the side of the piped cream. Gently press small pieces of edible gold leaf flakes onto the piped cream and around the berries using a dry, clean toothpick.

💡 Pro-Tip: For a perfect cross-section slice like your photos, let the assembled cake chill in the fridge for 30 minutes before slicing. Use a knife dipped in hot water and wiped dry between each cut for clean, sharp layers!

08/19/2026

Creamy Garlic Chive Shrimp Pasta 🍤🍝

Ingredients:

· Pasta: 8 oz (225g) spaghetti, linguine, or bucatini
· Shrimp: 1 lb (450g) large raw shrimp, peeled and deveined
· Butter: 4 tbsp unsalted butter, divided
· Garlic: 4 cloves, minced
· Heavy Cream: 1 cup (240ml)
· Chicken Broth: ½ cup (120ml) (or reserved pasta water)
· Parmesan: ½ cup freshly grated Parmesan cheese
· Seasoning: 1 tsp kosher salt, 1 tsp coarse black pepper (plus extra for finishing), ¼ tsp red pepper flakes (optional)
· Garnish: 3 tbsp fresh chives, finely chopped

Instructions:

1. Prep the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add your pasta and cook until al dente (about 1 minute less than the package suggests). Before draining, reserve ½ cup of the starchy pasta water, then drain the pasta and set aside.
2. Cook the Shrimp: Pat the shrimp completely dry with paper towels (this is key for a good sear). Season generously with salt and black pepper. Heat 2 tbsp of butter in a large heavy-bottomed skillet over medium-high heat. Once the butter is sizzling, add the shrimp in a single layer. Cook for 1–2 minutes per side until they turn pink and opaque. Immediately transfer the shrimp to a clean plate to prevent them from overcooking.
3. Build the Sauce: Reduce the skillet heat to medium. Add the remaining 2 tbsp of butter and the minced garlic (and red pepper flakes if using). Sauté for about 1 minute until the garlic is incredibly fragrant, scraping up any browned bits from the bottom of the pan.
4. Cream it Up: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and let it cook for 3–4 minutes, allowing it to reduce and thicken slightly. Stir in the grated Parmesan cheese and whisk continuously until it melts into a smooth, velvety sauce. Taste and adjust salt if needed.
5. Combine Everything: Add your drained pasta and the cooked shrimp (including any juices that accumulated on the plate) back into the skillet. Toss everything vigorously over low heat for 1–2 minutes until the pasta is thoroughly coated. If the sauce feels too thick, loosen it with a splash of the reserved pasta water until it reaches a silky consistency.
6. Plate & Serve: Divide the pasta into shallow bowls. Top with a generous sprinkle of fresh chopped chives and a heavy crack of coarse black pepper to mimic that beautiful restaurant finish. Serve immediately and enjoy!

💡 Pro Tip: Do not skip patting the shrimp dry! Moisture prevents browning, and cooking them quickly and removing them ensures they stay tender and juicy instead of rubbery when folded back into the sauce.

08/11/2026

Campfire smores ice cream 🍨

08/11/2026

08/11/2026

APRICOT RIPPLE NO-CHURN ICE CREAM 🍑🍨
(with optional biscuit base/crumble)

Serves: 6–8

INGREDIENTS

Apricot ripple:
• 500–600g fresh ripe apricots (about 8–10 medium)
• 30g unsalted butter
• 2–3 tablespoons soft light brown sugar or caster sugar (optional)
• 1 teaspoon lemon juice (optional)
Ice cream base:
• 400g (1 tin) Nestlé Carnation sweetened condensed milk
• 600ml double cream (or heavy cream), cold
• 1 teaspoon vanilla extract (optional)
Optional biscuit element:
• 150–200g digestive biscuits
• 60–75g unsalted butter, melted

METHOD

1 Make the apricot ripple Halve and stone the apricots.�Melt 30g butter in a wide pan over medium heat. Add the apricots and cook for 6–8 minutes, stirring occasionally, until they soften and start to break down. Add the sugar (if using) and lemon juice.�Continue cooking for another 3–4 minutes until thick and jammy.�Leave to cool slightly, then blend until mostly smooth (a few small chunks are fine). Cool completely in the fridge.
2 Optional biscuit base or crumble Crush the digestive biscuits into fine crumbs.�Mix thoroughly with the melted butter until it looks like wet sand.�For a base: press into the bottom of your freezer-safe dish and chill.�For a crumble: spread on a tray and bake at 160°C / 320°F for 8–10 minutes until golden, then cool. Use later as a topping or swirl.
3 Make the ice cream Pour the cold double cream into a large bowl and whip to soft peaks.�Add the whole tin of condensed milk and the vanilla (if using). Fold gently until smooth and fully combined.�Spoon about one-third of the cream mixture into your freezer container.�Add dollops of the cooled apricot puree and swirl lightly with a knife or skewer.�Repeat the layers (cream → apricot → cream → apricot), finishing with a few swirls on top. Do not over-mix — you want clear orange ribbons.�If using biscuit crumble, you can sprinkle some between the layers or save it for serving.
4 Freeze Cover the dish tightly and freeze for at least 6 hours, preferably overnight, until firm.
5 Serve Let the ice cream sit at room temperature for 5–8 minutes to soften slightly.�Scoop and serve plain, or with extra apricot puree and the toasted biscuit crumbs on top.

TIPS
• Use very ripe, fragrant apricots for the best flavour.
• The condensed milk gives both the sweetness and the soft scoopable texture — no ice cream machine needed.
• Keeps in the freezer for up to 2 weeks.

08/11/2026

Potatoes are delicious in every form ✨🥔

08/11/2026

Blueberry & Buckwheat Cobbler 🫐

A rustic blueberry cobbler made with a nutty buckwheat topping, bursting with juicy blueberries and finished with vanilla ice cream or whipped cream. The buckwheat gives the cobbler a deeper, earthy flavor and a beautifully crisp, crumbly top.

Ingredients

For the blueberry filling

6 cups fresh blueberries, or frozen blueberries

½ cup granulated sugar

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

⅛ teaspoon salt

For the buckwheat cobbler topping

1 cup buckwheat flour

¾ cup all-purpose flour

½ cup granulated sugar

¼ cup light brown sugar, packed

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ cup cold unsalted butter, cut into small cubes

1 large egg

½ cup buttermilk

1 teaspoon vanilla extract

2 tablespoons coarse sugar or turbinado sugar, for sprinkling

Instructions

Prepare the blueberry filling

Preheat your oven to 375°F. Lightly butter a 9-inch deep-dish pie plate or 9-inch square baking dish.

Place the blueberries in a large bowl. Add the granulated sugar, cornstarch, lemon juice, lemon zest, vanilla, cinnamon, and salt.

Gently toss everything together until the blueberries are evenly coated. If you’re using frozen blueberries, there is no need to thaw them first.

Pour the blueberry mixture into the prepared baking dish and spread it into an even layer.

Let the berries sit while you prepare the topping. This gives the sugar and cornstarch a chance to begin coating the berries and will help create that thick, jammy filling as the cobbler bakes.

Make the buckwheat topping

In a large bowl, whisk together the buckwheat flour, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.

Add the cold cubed butter.

Using your fingertips, a pastry cutter, or two knives, work the butter into the flour mixture until you have a coarse, crumbly mixture with some pea-sized pieces of butter remaining.

The mixture should look similar to a rough streusel at this point. Don’t completely blend the butter into the flour. Those little pieces of cold butter are what help create a tender, crisp topping.

In a separate bowl, whisk together the egg, buttermilk, and vanilla.

Pour the wet mixture into the buckwheat mixture.

Gently stir just until everything comes together into a thick, slightly sticky dough. Do not overmix.

Assemble the cobbler

Drop spoonfuls of the buckwheat dough over the blueberries.

You don’t need to completely cover the berries. Leaving some spaces between the pieces of topping allows the blueberry juices to bubble up around the cobbler and gives you that beautiful rustic appearance.

Sprinkle the top generously with coarse sugar or turbinado sugar.

Bake

Place the cobbler in the center of the preheated 375°F oven.

Bake for approximately 40–50 minutes, until the topping is deeply golden brown and cooked through and the blueberry filling is bubbling vigorously around the edges and through the spaces in the topping.

If the top begins browning too quickly while the blueberries are still bubbling, loosely cover the cobbler with aluminum foil for the remaining baking time.

Remove from the oven and allow it to cool for 20–30 minutes before serving.

The blueberry filling will continue thickening as it cools.

To serve

For the best version, spoon the warm blueberry and buckwheat cobbler into bowls and top with a large scoop of vanilla ice cream.

The cold ice cream melting into the hot blueberry juices creates that creamy sauce shown in the picture.

You can also serve it with freshly whipped cream, crème fraîche, or a drizzle of heavy cream.

Optional blueberry sauce finish

For an even more intensely blueberry-filled cobbler, reserve 1 cup of blueberries from the filling.

Combine the reserved berries with 2 tablespoons sugar and 1 teaspoon lemon juice in a small saucepan over medium heat.

Cook for about 5–7 minutes, stirring occasionally, until the berries burst and become thick and syrupy.

Spoon the warm blueberry sauce over the finished cobbler just before serving.

Make-ahead instructions

The blueberry filling can be prepared up to 24 hours ahead and refrigerated.

The dry buckwheat topping ingredients can also be mixed ahead of time. Keep the dry mixture refrigerated once the butter has been incorporated.

For the best texture, combine the wet and dry topping ingredients immediately before baking.

Leftover cobbler can be refrigerated for 3–4 days. Reheat individual portions in the microwave for about 30–60 seconds, or reheat the entire dish in a 325°F oven until warm.

Recipe Notes

Buckwheat flour: Buckwheat has a naturally nutty, earthy flavor that works especially well with blueberries. For a milder flavor, use ¾ cup buckwheat flour and 1 cup all-purpose flour.

Frozen blueberries: Frozen berries work beautifully. Add them straight from the freezer and expect the cobbler to need approximately 5–10 additional minutes of baking.

Extra-crispy topping: Place the finished cobbler under the oven broiler for 30–60 seconds at the very end, watching it constantly, to deepen the color and crisp the sugar on top.

For a less-sweet cobbler: Reduce the sugar in the blueberry filling to ⅓ cup. The berries and topping will still provide plenty of sweetness.

For a richer cobbler: Replace 2 tablespoons of the buttermilk with heavy cream.

For a stronger buckwheat flavor: Use 1¼ cups buckwheat flour and ½ cup all-purpose flour.

Best serving temperature: Warm, about 20 minutes after coming out of the oven, when the berries are still juicy but have started to thicken and the buckwheat topping remains crisp.

08/04/2026

Orange Glaze Cake

Makes 9 squares�Prep: 15–20 minutes�Bake: 28–35 minutes

Ingredients
For the cake

�1½ cups (200 g) all-purpose flour�1½ teaspoons baking powder�¼ teaspoon baking soda�½ teaspoon kosher salt�1 cup (200 g) granulated sugar�1½ to 2 tablespoons finely grated orange zest�½ cup (113 g) unsalted butter, melted and cooled�2 large eggs, room temperature�1 teaspoon vanilla extract�2 to 3 tablespoons fresh orange juice�¾ to 1 cup (180–240 ml) buttermilk or whole milk

For the glaze�1 to 1¼ cups (120–150 g) powdered sugar, sifted�2 to 3 tablespoons fresh orange juice�Extra orange zest for finishing

Instructions

Preheat the oven to 350°F (175°C). Line an 8- or 9-inch square pan with parchment paper, leaving an overhang on two sides, and lightly grease any exposed edges.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, rub the orange zest into the sugar with your fingers until the mixture is fragrant. Whisk in the melted butter until smooth. Add the eggs one at a time, mixing well after each addition. Whisk in the vanilla and orange juice.

Add the dry ingredients and the buttermilk in alternating additions, beginning and ending with the flour mixture. Mix only until no dry streaks remain.
Pour the batter into the prepared pan and smooth the top. Bake 28 to 35 minutes, until the top is lightly golden and a toothpick inserted in the center comes out clean.

Cool the cake in the pan for 15 to 20 minutes. Lift it out using the parchment and let it cool almost completely.

For the glaze, whisk the powdered sugar with 2 tablespoons of orange juice until smooth. Add more juice a teaspoon at a time until the glaze is thick but still pourable.

Pour the glaze over the cake so it covers the top and pools around the base. Immediately sprinkle with extra orange zest. Let the glaze set 20 to 30 minutes before cutting into squares.