Gluten Free Hummingbird Cupcakes

Sooo yeahhh, it's been over three months since I last wrote of my baking shenanigans.  You probably thought that law school has taken my soul.  Which it is definitely trying to do....  My real reason for not blogging, however, was that I really hadn't been baking, since baked goods of all varieties were making me feel horrible.  As a runner, there are few things in life more demotivating than not being able to reward yourself with good food after a good run.  (And I have been doing a fair amount of running this spring - an hour trail run every Saturday, as well as getting my second best time in a half with a temp of 26 degrees, 20 mph winds, and two bridges, a 1:32)  In high school it was Publix's cherry cheesecake pie or Ben and Jerry's Strawberry Cheesecake ice cream, at William and Mary it was Aromas' layer cakes...it may sound silly but the promise of curling up on the couch with a sweet treat and a cup of coffee would motivate me to run faster and farther.

After two surgeries, I was told to stick to low-fat sweets.  Hence the development of a serious fro-yo addiction.  Thank God for taro and cake batter and frequent buyer punch cards!!  I also found that reducing the amount of gluten in my diet made me feel and run better.  (This is not to say that I am eating totally gluten free, or that I am eating low carbs...honestly I could not live without carbs!)  So I started to experiment with gluten free baking.

I was completely oblivious about gluten free foods and gluten intolerance until two summers ago when I visited my aunt, uncle, and cousins in Massachusetts.  My cousin had recently been diagnosed with Celiac, so my aunt and uncle's kitchen was totally gluten free.  At first, I was mortified that they did not have any Thomas bagels or Eggo waffles in their refrigerator...they didn't even have Quaker oatmeal!  For my Grandma's 80th birthday, we drove a few towns over just to go to Whole Foods to get Cherrybrook Farms gluten free chocolate cake and frosting mix.  (Luckily we also happened upon a Panera on this excursion)  I didn't have high expectations for the cake, since I've never really liked chocolate cake with chocolate frosting, and I thought Gluten Free meant tasting like dirt.  One forkful of the moist and creamy cake, however, was all it took for me to abandon my misperceptions of Gluten Free baked goods.

In the last month or two, I've baked Cherrybrook Farms cupcakes on a couple of different occasions.  I haven't blogged about it since I don't really consider baking from a box "baking."  But I must admit these cupcakes rival store-bought cupcakes any day, in fact they might even be better...and my mom and dad will second me there! Since it's Spring Break I finally had the time to experiment baking gluten free from scratch.  Inspired by images of Peeps on Pinterest and Southern Living's classic Hummingbird Cake, I decided to create GF Hummingbird Cupcakes.  Hope you enjoy!

Ingredients
-3 cups gluten free all-purpose flour
-1 tsp baking soda
-2 cups of sugar
-3 eggs
-2/3 cup canola oil
-1.5 tsp vanilla extract
-1 tsp cinnamon
-1/2 tsp salt
-1 cup crushed pineapple
-3 large bananas, mashed

-cream cheese frosting
-green sprinkles
-yellow Peeps

Preparation
1) Preheat oven to 350 degrees and line 12-cupcake pan with cupcake holders
2) Mix first three dry ingredients
3) Stir (do not beat) eggs and add to dry ingredients; also add canola oil and stir
4) Mix in vanilla, cinnamon, and salt
5) Fold in pineapple and bananas until batter is thoroughly mixed
6) Pour into cupcake holders and bake 25-30 minutes until cupcakes are golden brown around the edges
7) Let cupcakes cool, then frost and decorate by sprinkling green sugar sprinkles and perching yellow Peep in the frosting.
Bon Appetit!
~E

Red Velvet Reinvented

Hope everyone had a splendid Thanksgiving!  As you probably ascertained from my dearth of posts, law school has taken a large bite out of the free time I enjoyed as an undergrad.  However, it is not a holiday without homemade baked goods, and I made a promise to myself that if I finished my property and torts supplements, I would bake and blog over the break.


I finished the property book Friday, but thanks to Black Friday distractions and running (I actually ran 19 miles over the course of four days!!) I did not finish Torts til an hour ago.  So I baked on Saturday and am only now getting around to blogging!  


What did I bake over Thanksgiving Break?  Pumpkin pie with streusel topping (my mom's perennial favorite) and red velvet cupcakes with peppermint white chocolate frosting.  If you've read my earlier posts you already know about my pumpkin addiction, so I'm gonna devote this post to the red velvet cupcakes.  


Red velvet was one of those flavors I never really "got" as a kid.  I had this odd affinity for all things green, so red was off of my radar.  Unfortunately for my parents, this did not induce me to eat green beans and peas.  Instead I wanted green eggs and ham (yep, my mom actually made this for me!), green jello, and Publix cookies with green M&Ms.  Even those seasonal toaster strudels with green icing (If I remember correctly these were rather revolting to my dad!)


I never tried red velvet til my first year at William and Mary, during one of my many sojourns to Aromas.  My freshman dorm was conveniently a mere two-minute walk from Colonial Williamsburg and this popular bakery-cafe.  This year I think I ran four half-marathons, and after long runs and races I would often reward myself with a decadent slice of layer cake.  As soon as I saw four ruby-red cake layers smothered in cream cheese frosting, I knew I had to give red velvet a chance.  My sweet tooth thanked me.


What I love about red velvet is that it isn't overly chocolate.  I am honestly not a chocoholic; a little goes a long way and I think chocolate is better when tempered by other flavors such as  caramel, peanut butter, or, in the case at hand, cream cheese.  The bright red color, though devoid of nutritional value, makes red velvet cake the center of attention in a pastry case, especially over the Christmas season and around Valentines Day. 


However, as many recipes call for buttermilk, a whole stick of butter, and multiple cups of sugar, red velvet cake is anathema for anyone who must adhere to a low-fat or low-sugar diet. Hence I decided to try a lighter recipe.  Furthermore, since Cupcake Wars and Georgetown Cupcake have made the red velvet cupcake a bit of a cliche, I decided to give the typical cream cheese frosting a holiday twist (inspiration from a the white chocolate peppermint cheesecake I baked last Christmas!)  I hope you enjoy making and eating these as much as I did, and they help you get into the holiday spirit!  Cheers and Salaam:)


Red Velvet Cupcakes with Peppermint White Chocolate Cream Cheese Frosting
Ingredients for Cupcakes (adapted from Skinnytaste.com)
-1 1/2 cups cake flour (or all purpose flour)
-1 cup white whole wheat flour
-1/2 cup sugar
-1/2 cup splenda
-1 tbsp unsweetened cocoa
-1 tsp salt
-1 tsp baking soda
-1 tsp white vinegar
-4 oz. unsweetened apple sauce
-1/4 cup butter, softened
-1 egg
-2 egg whites
-2 tsp vanilla
-1 1/3 cup light buttermilk
-1 tbsp red food coloring

Preparation for Cupcakes

1) Preheat oven to 350. Line cupcake tins with liners.

2) In a large mixing bowl,  stir together flours, salt, cocoa, and baking powder.                                                                                  

3) In a larger bowl beat sugar, applesauce and butter.                                                                                                           

4) Beat in eggs and vanilla. In a separate bowl mix baking soda and vinegar.                                                               

5) Add half of the dry ingredients into the egg mixture, mix well.                                                                                     

6) Add buttermilk, red food coloring and mix well.                                                                                                                           

 7) Add the remaining dry ingredients and fold in vinegar and baking soda.                                                                                                                                       

8) Pour in prepared cupcake liners 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted comes out clean. Cool, then frost.

Ingredients for Peppermint White Chocolate Cream Cheese Frosting
-8 oz. reduced-fat cream cheese
-1 cup sugar
-6 squares Baker's white chocolate, melted
-2-3 tbsp skim milk
-1 tsp vanilla extract
-1 tsp peppermint extract

Preparation for Frosting

1) Blend and beat ingredients until smooth

2) Refridgerate until spread ready

3) Garnish with red sugar sprinkles and peppermint sticks

The Cupcakes (above)

My BFF Nina and I before dessert:) (below)

                                         

Moroccoloza, aka Moroccan Pizza

If you know me well, you know not to get me started on Morocco because I literally could talk about it forever. I was only there for six weeks in the summer of 2009, but I have been infatuated with "mysterious" Morocco ever since I saw Jimmy Stewert and Doris Day in Alfred Hitchcock's "Man Who Knew Too Much" back in 2000.  Since then I have had a most wild and wonderful wanderlust, especially regarding the Middle East.  I declared my undergraduate major in Middle Eastern Studies for the simple reason that the region, its history, and the Arabic language fascinated me like nothing other.  


One of the "benefits" to being a transfer at W&M was that the only way I could fulfill my degree requirements for Middle Eastern Studies was if I studied abroad for at least a summer.  Upon transferring, I was open to studying anywhere in the Middle East that had a suitable program and was deemed "safe" to the conservative American mindset, though I had a natural inclination to study in Morocco.  As soon as I got my first semester schedule, I sensed I had gotten lucky.  I had been warned by William and Mary students that it was next to impossible to get into Arabic 101...yet somehow I got into an 11 am section.  Aaand the professor (Driss Cherkaoui) had an obviously Moroccan name.  After that, the pieces seemed to fall into place on their own, and the next thing I knew I was boarding Royal Air Maroc with my fellow classmates, boys and girls who were to become some of my closest friends at the College.


I really do not have a favorite Moroccan memory; every day my senses were bombarded with the sights, sounds, and smells of the magnificent Maghreb.  Being henna-accosted in Marrakesh.  Listening to a classmate teach some Moroccan youth how to say "f*$# you" in English.  Haggling for matching jelebas (and jelly shoes!!) in the Meknes souk.  Naming the cats that lurked by the school.  Running in my Pink sweatpants and being chased by some Moroccan teenager on a bike.  Listening to the Gambler on repeat in the Transatlantique.  Eating chocolate croissants and drinking copious amounts of mint tea.  Finding that hole-in-the-wall shawarma joint that cost less than $1 usd for a sandwich and fanta.


I actually had the opportunity to return last summer to not only continue my Arabic studies but also TA Arabic to the younger American students as well.  I had received State Department funding which covered my tuition.  Unfortunately, due to the twin evils of terrorism and sickness, I was not able to make the trip.  As Jo McKenna would say in the Hitchcock film, "Que Sera Sera."  I know I will return to al-Maghreb in the future, and I stress "know" here because this desire is not subject to "insha3llah."  In the meantime, I will continue to allow Morocco to inundate my everyday life: my apartment decor, my dress, and most importantly, my cuisine!  


Moroccan cuisine can best be described as a fusion of French and Middle Eastern elements.  I kind of found this to be a "best of both worlds" situation; only in Morocco is a communal lunchtime tagine of lamb, sweet potatoes, and rich saffron couscous followed by sinfully sweet creme brulee.  One can buy dates, dried apricots, and spices by the kilo and yet buy melt-in-your mouth beignets and pistachio gelato one block down  in the same neighborhood.  


Tonight I was craving the spices of Morocco and the carbs of a good loZa, so I decided to try my hand at making a Moroccoza (Moroccan Pizza).  The kefta recipe is adapted from epicurious.com; the rest is improvised.  


Ingredients for Kefta
-1 lb. ground lamb (ground beef works as well)
-1 small yellow onion, chopped
-handful parsley, chopped
-handful cilantro, chopped
-1/4 tsp each: cinnamon, ginger, cumin, coriander, chili pepper
Preparation for Kefta
-combine all ingredients in a bowl, and mix well with (clean) hands
-form lamb mixture into meatball-sized balls
-stick under boiler for 5-10 minutes, until sizzling and only slightly pink on the inside
-set aside on paper towel to absorb grease
Ingredients for Za
-ball of pizza dough (available at Publix, Trader Joes, Harris Teeter, etc.)
-sauce of your choice (I used classico light alfredo)
-1 eggplant, sliced
-sea salt
-tbsp olive oil or olive oil cooking spray
-1 tomato, sliced
-10 kalamata olives, sliced
-2 cloves garlic, minced
-1/2 cup feta cheese
Preparation for Za
-using a rolling pin, roll dough on pizza stone (stones can be found at TJ Maxx, Kitchen Outlet Stores, Pampered Chef, etc. and they are definitely worth the initial investment!)
-spread dough with sauce
-sprinkle eggplant slices with sea salt and sautee over medium heat until slightly brown and tender
-spread tomato slices, eggplant slices, garlic, kefta, and olives over pizza
-sprinkle feta cheese atop other pizza toppings
-bake at 400 degrees for about 20 minutes until pizza has reached desired crispiness
-let cool for 2-3 minutes, slice, and enjoy!  I hope you are tantalized by the tastes of Morocco:)


Salaam and bi-siHaa (peace and too your health),
~E

Moroccoloza!

beetza hat, aka Pizza Hut in Morocco;)

Drinking chay al-nana, mint tea, is a daily ritual in Morocco!

French-style patisserie in the Ville-Nouvelle (New Town)

Eating kefta brouchettes in Marrakesh...and drinking "Hawai" lol

Listening to the twilight adhan (azan/call to prayer) and pondering life atop our school!

Pumpkinpalooza!

I feel it is necessary to begin this post with a confession.  I do not believe I can write anything else until I get this off of my chest....I have a serious pumpkin confession.  If I am out shopping and see something pumpkin flavored, I MUST buy it and consume it.  It doesn't matter what it is...pure pumpkin, pumpkin waffles, Red Mango pumpkin spice fro yo, pumpkin ale...even pumpkin body splash from Bath and Body Works (please don't judge here...I actually broke 20 minutes for the first time in a 5K wearing this stuff!!)  Target has only fueled the fire of my obsession, as pretty much every item in its Archer Farms brand comes in a pumpkin flavor...pumpkin spice oatmeal, anyone?  And as I am going into Target constantly for something, be it sweetmint gum, granola, leggings, or vitamin water, I have no way of avoiding these inevitable pumpkin purchases.  On the bright side at least I am getting my daily supply of vitamin A!

Why do I like pumpkin so much?  Probably the same reason you do.  It is sweet without being too sweet.  The warm and subtly spicy scent of pumpkin conjures up memories of home, spending time with family and friends rather than slaving away over studies.  Streusel-topped pumpkin pie.  The sweet smell of fresh baked pumpkin bread wafting through the house, waking you up from your deep fall slumber.  And yes, sticking your hand into the squishy innards of a pumpkin, so you can transform it into a jack-o-lantern.  It sounds gross but you know it is one of those childhood memories you will never let go of.

In honor of the scrumptious gourd I baked pumpkin cupcakes with toffee cream cheese frosting, adapted from a Joy of Baking recipe.  I had a jar of Pillsbury cream cheese frosting sitting around my apartment, so I used it to save money, but if you have more time and money than me feel free to make it from scratch!  I have to admit they were rather delightful...The sweet, rich frosting balanced the delicate pumpkin flavor.  Furthermore, I have never creamed butter before, and I think it really helped perfect the consistency of the batter.  Hope you enjoy as much as I did, and be ready for more pumpkin fun to follow!

PUMPKIN CUPCAKES WITH TOFFEE CREAM CHEESE FROSTING (adapted from Joy of Baking)

Ingredients

-1 1/2 cups all purpose flour

-1 teaspoon baking soda

-1 teaspoon ground cinnamon

-1/4 teaspoon ground ginger

-1/4 teaspoon ground cloves

-1/2 teaspoon salt

-1/2 cup unsalted butter, room temperature*

-1 cup granulated white sugar

-2 large eggs*

-1 teaspoon pure vanilla extract

-3/4 cup solid packed, canned pumpkin puree

*To make the lower fat version, substitute vegetable spread for butter and Egg Beaters egg substitute for eggs.

Preparation

-Preheat oven to 350 degrees F. Place rack in the middle of the oven. Line 12 muffin cups with paper liners or spray each cup with a non stick vegetable spray.

-In a large bowl, sift together the flour, baking soda, ground spices, and salt. 

-In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until light and fluffy. 

-Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Scrape down the sides of the bowl.With the mixer on low speed, alternately add the flour mixture and pumpkin puree, in three additions, beginning and ending with the flour mixture.  

-Fill the muffin cups evenly with the batter using two spoons or an ice cream scoop. Place in the oven and bake for about 18 - 20 minutes, or until firm to the touch and a toothpick inserted in the center of one of the cupcakes comes out clean. Place on a wire rack to cool.

-Frost cupcakes with cream cheese frosting of your choice.

-Garnish with toffee candies (I used Heath bits:)

Bon Appetit and Salaam!

~E

Cupcake Pilgrimage I

Due to some unforeseen circumstances, I had to rush home to Jacksonville on Wednesday afternoon and was thus unable to bake this past Wednesday as planned.  Since I've spent most of my weekend catching up on Crim Law readings and going to various doctor appointments, I haven't had any time to bake.  I guess it's okay since I am not supposed to eat too many sweet treats until fully recovered from surgery.  That being said, my sweet tooth has been most unyielding...I'm pretty sure my sweet tooth and my stomach have a love-hate relationship going on right now.  Maybe I shouldn't read my mom's Southern Living magazines, or perhaps I should avoid lurking by Publix's bakery displays if I want to mitigate the effects of my sweet tooth.
I have a suspicion, though, that that would only make matters worse.


Recently, I found myself perusing the food section of the October edition of Southern Living when my mom mentioned that a new cupcakery had opened in Jacksonville.  I wasn't too surprised, since new specialty food stores are always popping up in the St. John's Town Center.  However, this cupcakery was not in the Town Center.  Furthermore, it wasn't even in a shopping center.  Instead, the owners of this cupcakery had transformed what used to be the iconic, ice cream cone-shaped Twisty Treat on University Boulevard into a giant cupcake!  I wanted to check it out immediately, but it was closed on Sunday and I had to get back to Gainesville.  So this morning, after running two easy bridge loops downtown, I headed over to University.


The cupcakery is called Short and Sweet, a fitting name for a place that specializes in mini cupcakes as well as other delectable sweets and quick breakfast fare.  There is no seating outside of the giant cupcake, which gives the place a retro vibe.  I was the only one there at the time (is 11 o'clock too early for sweets?) so I asked the worker about some of the items on the menu, specifically trash cookies.  He asked me if I wanted to sample White Trash.  Despite the fact that it sounded like something you'd buy in an Amsterdam coffee shop, I tried it anyway, and was so glad I did.  The best way I can describe it is that tasted like peanut brittle covered in heath bits and white chocolate.  More heavenly hash than white trash.


I also asked the worker if he had any cupcake specials.  He said I could get five cupcakes and a soda for $5.  After deliberating on which to get, I chose red velvet, pumpkin, pineapple, snickerdoodle, and german chocolate.  I handed him my credit card, only to have him tell me his machine was down.  For a split second I was afraid I'd have to leave empty-handed, but then he said he'd take any cash I had as long as I came back and told my friends about Short and Sweet.  I managed to scrounge up $1.70 in change, and I didn't really feel bad because I know I'll be back.


My favorite was the luscious red velvet.  The ruby-colored cupcake, which perfected the delicate chocolate taste unique to this flavor was topped with an adorable dollop of cream cheese frosting.  I'm glad the cupcakes were small, because I definitely could've gone for more.  If you have the opportunity to come to Jacksonville you have to visit Short and Sweet...how many cupcakeries are shaped like cupcakes, and how many do you not have to wait at least twenty minutes in line just to get one cupcake?  Not too many:):)

Top:  Short and Sweet Building

Bottom:  Red Velvet and Pumpkin cupcakes

Why am I Blogging?? And Sea Salt Caramel Coffee Cupcakes

You are probably wondering why anyone would choose to write his or her first blog just over a month into law school.  Everyone has heard the rumors: "1L year is hell."  "Law students have no free time."  "Law students become zombies within a matter of days."  I'm not going to try and disprove the veracity of these statements, but instead explain my motivation in blogging, since there is indeed a method to my madness.  Then I'll talk about Sea-Salt Caramel Coffee Cupcakes, my first concoction of the semester.


I'm not one of those students who can work non-stop through the day.  After sitting in a freezing cold classroom all day, the first two things I want to do are 1) run and 2) eat (sometimes in the opposite order.)  There is thus a certain practicality in baking, but for me it is a creative outlet as well.  It all began in December of 2007, when I started working at Pizza Palace back home in Jacksonville.  Ironically, I hated pizza at the time.  It didn't take long, though, before I realized that pizza has incredible potential beyond the prosaic pepperoni.  On slow nights I would watch how the pizza cooks worked with the dough, and on Sunday morning, when the managers were off, the cooks would let us create our own slices.  My personal favorite was spinach and feta, closely followed by eggplant and basil.  It wasn't long before I was buying fresh dough at Publix and baking my own pies at home, imitating Pizza Palace or Mellow Mushroom combinations or creating my own unique...okay, sometimes bizarre, zas.


Fast forward a a year and I was a transfer sophomore at The College of William and Mary, without a doubt undoubtedly the most wonderful three years of my life thus far.  Everything about this school was perfect...except the meal plan.  After my requisite first year on meal plan I started cooking for myself.  My second year at William and Mary was also my first year as a resident assistant; I got lucky enough to be assigned to the newest dorm on campus, Jamestown, which had fully-equipped kitchens on every floor.  Baking pizza was a cheaper alternative than going out, as well as being a fun and stress-relieving social activity.


Being a resident assistant provided me not only with free housing and access to an oven but also provided an outlet for my creative energies.  I got to create bulletin boards for my floor and bake for my residents at least once a month.  Cupcakes were my baked good of choice, because they were inexpensive, quick, and positively adorable.  Oftentimes I would use a box mix (aka funfetti) and make some seasonal frosting flavor from scratch, such as key lime or coconut.  As the money for such programming came from Residence Life funds, this was a win-win situation for me!


So far UF Law is better than I expected.  I'm not really feeling academically overwhelmed (yet!)  But I cannot deny the fact that I am missing the people and experiences of William and Mary like crazy.  I've realized some things will never be the same, but there are other things that don't have to change.  I can bake as much as my budget allows (I have my own kitchen for the first time in my life!)  And surely my friends here enjoy baking as much if not more than my residents did (Studies show sleep deprivation leads to sugar cravings:) So here's to baking my 1L year...after all, stressed spelled backwards is desserts<(^^,)>




My first concoction of the semester is Sea Salt Caramel Coffee Cupcakes.  I discovered the harmony of sea salt and caramel at Wythe's of Williamsburg, whose Sea Salt Caramel Truffles are, simply put, heavenly.  The coffee seems a justified addition these days...in fact today is National Coffee Day!  (This would have necessitated a bulletin board a year ago;)
I hope you like the flavor pairing as much as I do, and let me know your thoughts and suggestions!


SEA-SALT CARAMEL COFFEE CUPCAKES (adopted from Cosmo's "Booze-Infused Cupcakes")
Ingredients
-2 cups all-purpose flour
-1/2 cup unsweetened cocoa powder
-2 tsp baking powder
-1/4 tsp sea salt
-12 tbsp (1 1/2) sticks butter, softened**
-1 1/2 cups granulated sugar*
-2 large eggs
-1 tsp vanilla extract
-1 tsp Kahlua
-1 1/4 cups milk**
-2 cups caramels
Preparation
-Preheat the oven to 375°. Line two cupcake pans with paper liners and set aside. In a medium bowl, sift together the flour, baking powder, and salt.
-In a large bowl using an electric mixer, beat the butter and the sugar until light and fluffy, about three minutes. Beat in the eggs one at a time, then beat in the vanilla extract and Kahlua.
-Add one-third of the flour mixture and beat to combine. Add half of the milk and beat to combine. Add another third of the flour, then the remaining milk, then the rest of the flour, beating to combine after each addition.
-In microwave-safe bowl, melt caramels for 30 seconds.  Take out, stir with spatula, then microwave 30 seconds longer on half the original power setting.  Stir then add to batter.
-Divide the batter between the liners, filling each about 2/3 of the way full. Bake for 18 to 20 minutes, or until the cupcakes are golden-brown and spring back when pressed lightly. Transfer to a wire rack to cool completely, then frost with Kahlua frosting.
Kahlua Frosting
-1 3/4 sticks unalted butter, softened**
-6 cups confectioner's sugar*
-1 tsp vanilla extract
-1/4 cup milk**
-1/4 cup Kahlua
Preparation
-In a large bowl, beat the butter with an electric mixer for 1 minute. Add 6 cups of confectioners’ sugar, the vanilla, the milk, and the Kahlua. Beat on low speed until creamy.
-Top cupcakes with frosting, and sprinkle with sea-salt.  (I used pink Himalayan sea salt for visual appeal:)
*Granulated sugar can be replaced with splenda; however, splenda can not replace confectioner's sugar or frosting will not attain desired consistency.
**On the other hand, skim milk can replace whole milk, and margarine can be used to replace butter.  I would caution against the use of soy milk, however, since it leads to clumpy batter! 

Salaam,

~E