12 Delicious Leftover Moroccan Meat Pie Creative

Brimming with flavor and steeped in tradition, Moroccan meat pie is a dish that keeps on giving. But what happens when you’ve savored every last bite and still have leftovers? Fear not! We’ve rounded up 12 creative and mouthwatering ways to transform those remnants into new, exciting meals. From quick dinners to comfort food twists, these ideas will ensure your Moroccan meat pie adventure is far from over. Keep reading to discover how!

Spicy Moroccan Meat Pie Stuffed Peppers

Today’s the day to spice up your dinner routine with something unexpectedly delightful. Think of these Spicy Moroccan Meat Pie Stuffed Peppers as your kitchen’s next great adventure—bold flavors wrapped in a vibrant package.

Ingredients

• 4 large bell peppers (any color, but red adds a sweet contrast)
• 1 lb ground beef (or lamb for a richer taste)
• 1 cup couscous (instant works fine, but traditional adds texture)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toast it first for extra aroma)
• 1/2 tsp cinnamon (yes, cinnamon—trust us)
• 1/4 tsp cayenne pepper (adjust to taste if you’re not into the heat)
• 1/2 cup diced tomatoes (canned is fine, just drain them well)
• 1/4 cup chopped parsley (cilantro if you’re feeling frisky)
• Salt to taste (start with 1/2 tsp and go from there)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just big enough to hold your peppers snugly.
2. Slice the tops off the bell peppers and remove the seeds and membranes. Stand them up in the prepared dish.
3. In a skillet over medium heat, warm the olive oil and cook the ground beef until no longer pink, about 5 minutes. Tip: Break it up as it cooks for even browning.
4. Stir in the cumin, cinnamon, cayenne, and salt, cooking for another minute until fragrant. Tip: Toasting the spices with the meat deepens the flavors.
5. Add the couscous and diced tomatoes to the skillet, stirring to combine. Remove from heat and let sit for 5 minutes—the couscous will absorb the juices.
6. Fold in the chopped parsley, then stuff the mixture into the bell peppers, packing it lightly.
7. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 10 minutes until the peppers are tender and the tops are slightly crispy.
8. Tip: Let them rest for 5 minutes before serving to allow the flavors to meld beautifully.

Just imagine cutting into one of these beauties—the pepper gives way to a spiced, savory filling that’s both comforting and exotic. Serve them with a dollop of yogurt to cool the heat, or go all out with a side of harissa for the brave.

Moroccan Meat Pie and Potato Hash

Let’s dive into a dish that’s as fun to make as it is to eat, blending the exotic spices of Morocco with the comforting familiarity of a hearty potato hash. This Moroccan Meat Pie and Potato Hash is your ticket to a flavor-packed journey, no passport required.

Ingredients

• 1 lb ground beef (or lamb for a richer flavor)
• 2 cups diced potatoes (Yukon Golds work wonders here)
• 1 onion, finely chopped (because no great dish starts without it)
• 2 tbsp olive oil (or any neutral oil, but olive adds a nice touch)
• 1 tsp cumin (the spice MVP in Moroccan cuisine)
• 1/2 tsp cinnamon (yes, in savory dishes—trust us)
• 1/4 tsp cayenne pepper (adjust to taste, you brave soul)
• Salt to taste (because seasoning is not optional)
• 1 pie crust (store-bought is fine, we won’t judge)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. Preheat your oven to 375°F (190°C) because we’re about to get baking.
2. Heat olive oil in a large skillet over medium heat. Add the onions and sauté until they’re just shy of golden, about 5 minutes.
3. Toss in the ground beef, breaking it apart with a spoon, and cook until no longer pink. Tip: Drain excess fat if you’re feeling health-conscious.
4. Stir in the cumin, cinnamon, cayenne, and salt. Let the spices toast for about 30 seconds—your kitchen should smell amazing right now.
5. Add the diced potatoes to the skillet, stirring to coat them in all that spicy, meaty goodness. Cook for another 10 minutes, or until the potatoes start to soften.
6. Roll out your pie crust into a 9-inch pie dish. Spoon the meat and potato mixture into the crust, then fold the edges over the filling, leaving the center exposed.
7. Brush the crust with the beaten egg for that Instagram-worthy sheen. Bake for 25-30 minutes, or until the crust is golden and the filling is bubbling.

Zesty, spicy, and utterly comforting, this dish is a textural dream with crispy crust and tender filling. Serve it with a dollop of yogurt or a simple salad to cut through the richness, and watch it disappear before your eyes.

Leftover Moroccan Meat Pie Quesadillas

Now, who said leftovers have to be boring? Transform last night’s Moroccan meat pie into today’s star snack with these irresistibly crispy quesadillas. It’s the culinary equivalent of a glow-up, and trust me, your taste buds will thank you.

Ingredients

• 2 cups leftover Moroccan meat pie filling (ensure it’s finely chopped for easy spreading)
• 4 large flour tortillas (burrito-size works best for ample filling)
• 1 cup shredded mozzarella cheese (or any melty cheese you love)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1 tsp ground cumin (for an extra flavor kick, adjust to taste)

Instructions

1. Heat a large skillet over medium heat (about 350°F) and brush lightly with olive oil.
2. Place one tortilla in the skillet, sprinkle half of the mozzarella cheese evenly over it.
3. Spread 1 cup of the Moroccan meat pie filling over the cheese, then sprinkle with half of the ground cumin.
4. Top with another tortilla, pressing down gently to seal the edges.
5. Cook for 3-4 minutes on each side, or until golden brown and crispy. Flip carefully using a wide spatula.
6. Repeat the process with the remaining ingredients to make the second quesadilla.
7. Let the quesadillas rest for a minute before slicing into wedges—this helps the cheese set for cleaner cuts.

These quesadillas are a crispy, cheesy delight with a spiced Moroccan twist that’ll make you forget they’re leftovers. Serve them with a dollop of yogurt or a zesty cilantro sauce for an extra flavor punch.

Moroccan Meat Pie Breakfast Scramble

Good morning, sleepyheads and breakfast enthusiasts! If your taste buds are begging for a vacation, let’s teleport them straight to Morocco with this Moroccan Meat Pie Breakfast Scramble. It’s like your breakfast decided to throw on a fez and go on an adventure.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb ground beef (for a leaner option, try ground turkey)
• 1/2 cup diced onions (because everything good starts with onions)
• 1/2 tsp ground cumin (adjust to taste, but don’t be shy)
• 1/2 tsp paprika (smoked paprika for an extra kick)
• 4 eggs (the more, the merrier)
• Salt to taste (because seasoning is key)
• 1/4 cup chopped parsley (for that fresh, herby finish)

Instructions

1. Heat olive oil in a large skillet over medium heat (about 350°F) until shimmering.
2. Add diced onions to the skillet, sautéing until translucent (about 3 minutes). Tip: Stir occasionally to prevent burning.
3. Introduce ground beef to the party, breaking it apart with a spoon, and cook until no longer pink (about 5 minutes). Tip: Drain excess fat if needed for a lighter dish.
4. Sprinkle in cumin and paprika, stirring to coat the meat evenly. Cook for another minute to awaken those spices.
5. Crack eggs directly into the skillet, scrambling them with the meat mixture until just set (about 2 minutes). Tip: Don’t overcook; eggs should be softly scrambled.
6. Season with salt to taste and garnish with chopped parsley before serving.

Ready to dive in? This scramble is a fluffy, spiced masterpiece with a texture that’s somehow both hearty and light. Serve it atop toasted pita for a crunch contrast, or go rogue and wrap it in a warm tortilla for a breakfast burrito with a Moroccan twist.

Moroccan Meat Pie Stuffed Mushrooms

Just when you thought mushrooms couldn’t get any more magical, we’re stuffing them with a Moroccan meat pie filling that’ll make your taste buds do a happy dance. Imagine juicy, spiced meat cradled in a tender mushroom cap – it’s like a flavor party where everyone’s invited!

Ingredients

• 12 large portobello mushroom caps (look for ones that are deep and bowl-shaped)
• 1 lb ground lamb (or beef for a milder flavor)
• 1/2 cup finely chopped onion (yellow or white works great)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tsp ground cumin (toast it first for extra aroma)
• 1 tsp smoked paprika (for that smoky whisper)
• 1/2 tsp ground cinnamon (yes, cinnamon – trust us)
• 1/4 cup chopped fresh parsley (flat-leaf packs more punch)
• 1 tbsp olive oil (or any neutral oil)
• Salt and pepper to taste (don’t be shy)

Instructions

1. Preheat your oven to 375°F (190°C) – no peeking until it’s ready!
2. Clean the mushroom caps with a damp paper towel and remove the stems. Tip: Save the stems for stock or chop them finely to add to the filling.
3. Heat olive oil in a skillet over medium heat. Add onions and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Add the ground lamb, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat if needed, but leave a little for flavor.
5. Stir in cumin, smoked paprika, cinnamon, salt, and pepper. Cook for another minute to let the spices bloom.
6. Remove from heat and mix in parsley. Let the filling cool slightly – patience is a virtue, especially when it prevents burnt fingers.
7. Arrange mushroom caps on a baking sheet. Spoon the filling into each cap, pressing gently to pack it in. Tip: Overfilling is better than underfilling – these babies can handle it.
8. Bake for 20-25 minutes, until the mushrooms are tender and the filling is slightly crispy on top.

Out of the oven, these stuffed mushrooms are a textural dream – the meat is juicy and spiced, the mushrooms earthy and soft. Serve them as a show-stopping appetizer or pile them high for a main dish that’s anything but ordinary.

Leftover Moroccan Meat Pie Flatbread Pizza

Feast your eyes on this culinary mashup that’s about to make your leftover game stronger than your Wi-Fi signal. Imagine the bold flavors of Morocco cozying up on a flatbread pizza like they’ve been besties forever.

Ingredients

• 1 cup leftover Moroccan meat pie filling (the spicier, the better)
• 1 pre-made flatbread (or get fancy and make your own)
• 1/2 cup shredded mozzarella cheese (because cheese is life)
• 1/4 cup crumbled feta cheese (for that tangy kick)
• 1 tbsp olive oil (or any oil that’s not judging your life choices)
• 1 tsp za’atar seasoning (because we’re keeping it authentic)
• Fresh cilantro for garnish (optional, but highly recommended for the ‘gram)

Instructions

1. Preheat your oven to 375°F because we’re not savages—we cook at the right temperature.
2. Brush the flatbread with olive oil like you’re painting the next Mona Lisa.
3. Sprinkle za’atar seasoning over the oiled flatbread because flavor is the name of the game.
4. Spread the leftover Moroccan meat pie filling evenly over the flatbread, pretending it’s a bed for the cheese to nap on.
5. Top with mozzarella and feta cheeses because more cheese equals more happiness.
6. Bake for 10-12 minutes or until the cheese is bubbly and slightly golden, like a sunset over Marrakech.
7. Garnish with fresh cilantro if you’re feeling fancy and serve immediately.

Out of the oven, this flatbread pizza is a crispy, cheesy, flavor-packed masterpiece that’ll have you questioning why you ever ordered takeout. Serve it with a side of smug satisfaction for having transformed leftovers into something spectacular.

Moroccan Meat Pie and Lentil Soup

Dive into a culinary adventure that’ll transport your taste buds straight to the bustling markets of Morocco with this hearty Moroccan Meat Pie and Lentil Soup combo. Perfect for those days when you’re craving something exotic yet comforting, this duo promises a flavor explosion that’s anything but ordinary.

Ingredients

• 1 lb ground beef (or lamb for a richer flavor)
• 1 cup lentils, rinsed (green or brown work best)
• 1 large onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (more if you’re a garlic fiend)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toast it for extra aroma)
• 1 tsp paprika (smoked if you’ve got it)
• 4 cups chicken broth (vegetable works too)
• Salt and pepper (adjust to taste)
• 1 pie crust (store-bought or homemade, no judgment here)
• 1 egg, beaten (for that golden pie top)

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for the pie.
2. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes.
3. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, roughly 7 minutes. Tip: Drain excess fat if you’re watching the calories.
4. Stir in cumin and paprika, letting the spices toast for 1 minute to unlock their flavors.
5. Add lentils and chicken broth, bringing the mixture to a boil. Reduce heat and simmer for 25 minutes, or until lentils are tender. Tip: Skim off any foam that forms on top for a clearer soup.
6. While the soup simmers, roll out your pie crust and fit it into a 9-inch pie dish. Trim the edges for a neat finish.
7. Fill the pie crust with half of the meat mixture (reserve the rest for serving), then cover with another crust or make a lattice top. Brush with beaten egg for a shiny finish.
8. Bake the pie for 30-35 minutes, or until the crust is golden and flaky.
9. Serve the pie with the remaining lentil soup on the side. Tip: A dollop of yogurt on the soup adds a creamy contrast.

Outrageously delicious, the Moroccan Meat Pie boasts a flaky crust encasing a spiced meat filling, while the Lentil Soup is the perfect companion with its earthy depth. Serve this duo with a side of pickled vegetables for an extra tangy kick that cuts through the richness.

Moroccan Meat Pie Empanadas

These Moroccan Meat Pie Empanadas are your ticket to a flavor-packed journey, no passport required. Think of them as the love child of a traditional empanada and a Moroccan meat pie, spiced to perfection and wrapped in a crispy, golden crust.

Ingredients

• 2 cups all-purpose flour (for a lighter crust, substitute with half whole wheat flour)
• 1/2 cup unsalted butter, chilled and diced (or use margarine for a dairy-free version)
• 1/4 cup ice water (just enough to bring the dough together)
• 1 lb ground beef (lean for less grease, or lamb for a more authentic taste)
• 1 medium onion, finely chopped (yellow or white for sweetness)
• 2 cloves garlic, minced (because more garlic is always better)
• 1 tbsp Moroccan spice blend (ras el hanout, or make your own mix)
• 1/2 tsp salt (adjust to taste, but don’t be shy)
• 1 egg, beaten (for that golden, glossy finish)

Instructions

1. In a large bowl, mix the flour and diced butter until the mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
2. Wrap the dough in plastic and chill in the fridge for at least 30 minutes. This rest period is crucial for easy rolling.
3. While the dough chills, heat a skillet over medium heat. Cook the ground beef, breaking it apart, until no longer pink, about 5 minutes. Drain excess fat if needed.
4. Add the chopped onion and minced garlic to the skillet, cooking until soft and fragrant, about 3 minutes. Stir in the Moroccan spice blend and salt, cooking for another minute to meld the flavors. Remove from heat and let cool slightly.
5. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
6. On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Use a round cutter or a bowl to cut out circles, approximately 5 inches in diameter.
7. Spoon a generous tablespoon of the meat mixture onto one half of each dough circle. Fold the other half over to create a half-moon shape, pressing the edges to seal. Crimp with a fork for a decorative edge.
8. Place the empanadas on the prepared baking sheet. Brush the tops with beaten egg for a golden finish.
9. Bake for 20-25 minutes, or until the crust is golden and crispy. Tip: Rotate the baking sheet halfway through for even browning.

One bite into these empanadas reveals a flaky crust giving way to a warmly spiced, savory filling. Serve them with a side of cool yogurt sauce or a zesty salad to cut through the richness, and watch them disappear before your eyes.

Leftover Moroccan Meat Pie Salad

Just when you thought your leftover Moroccan meat pie couldn’t get any more exciting, we’re tossing it into a salad that’s anything but boring. This dish is a bold, flavor-packed twist on leftovers that’ll make you forget the word ‘boring’ ever existed.

Ingredients

• 2 cups leftover Moroccan meat pie, crumbled (the more spices, the better!)
• 4 cups mixed greens (because we’re fancy like that)
• 1/2 cup cherry tomatoes, halved (for a pop of color and sweetness)
• 1/4 cup red onion, thinly sliced (soak in cold water for 5 mins to mellow the bite)
• 1/4 cup feta cheese, crumbled (because everything’s better with cheese)
• 2 tbsp olive oil (or any oil that makes your heart sing)
• 1 tbsp lemon juice (freshly squeezed, please)
• 1 tsp honey (to sweeten the deal)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, and red onion. Toss gently to mix.
2. Add the crumbled Moroccan meat pie and feta cheese to the bowl. Toss again, but this time with a bit more enthusiasm.
3. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Taste and adjust the seasoning if needed.
4. Drizzle the dressing over the salad and toss everything together until evenly coated. Be generous with the dressing; nobody likes a dry salad.
5. Serve immediately, or let it sit for 5 minutes to allow the flavors to mingle and get to know each other.

Leftovers never looked so good! This salad is a crunchy, savory, and slightly sweet masterpiece that’s perfect for a quick lunch or a light dinner. Try serving it with a side of warm pita bread for an extra touch of comfort.

Moroccan Meat Pie and Cheese Omelette

Greetings, culinary adventurers! Today, we’re diving fork-first into a dish that’s as fun to make as it is to devour, blending the exotic spices of Morocco with the comforting embrace of a cheese omelette. Get ready to spice up your morning (or hey, who are we kidding, any time of day) with this flavor-packed duo.

Ingredients

• 1 lb ground beef (or lamb for a richer flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp cumin (toasted and ground for maximum aroma)
• 1 tsp paprika (smoked if you’re feeling fancy)
• 1/2 tsp cinnamon (yes, cinnamon—trust us)
• Salt (adjust to taste, but don’t be shy)
• 1 pie crust (store-bought is fine, we won’t tell)
• 4 eggs (farm-fresh if you can swing it)
• 1/2 cup shredded cheese (cheddar, mozzarella, or a mix)
• 2 tbsp butter (because butter makes everything better)

Instructions

1. Preheat your oven to 375°F (190°C) and let’s get that pie crust ready for its moment in the spotlight.
2. Heat olive oil in a skillet over medium heat, then add the ground beef, breaking it apart like it owes you money.
3. Sprinkle in the cumin, paprika, cinnamon, and salt, stirring until the beef is browned and the spices are fragrant—about 5 minutes. Tip: Toasting the spices beforehand unlocks their full potential.
4. Spoon the spiced beef into the pie crust, spreading it evenly like you’re tucking it into bed.
5. Bake for 20 minutes, or until the crust is golden and flaky. Tip: A pie shield or foil can prevent crust burn.
6. While the pie bakes, melt butter in a non-stick pan over medium-low heat for the omelette.
7. Whisk eggs with a pinch of salt, then pour into the pan, swirling to cover the bottom.
8. Sprinkle cheese over one half of the omelette, then fold the other half over like a cozy blanket. Cook for another minute until the cheese melts. Tip: Low and slow is the omelette’s best friend.

Marvel at your creation—the Moroccan meat pie, with its spiced, savory filling cradled in a buttery crust, pairs hilariously well with the gooey, cheesy omelette. Serve with a side of hot sauce for those who like to live dangerously, or a simple salad to pretend we’re being healthy.

Moroccan Meat Pie Stuffed Zucchini Boats

Get ready to embark on a culinary adventure that’ll transport your taste buds straight to the bustling markets of Marrakech with these Moroccan Meat Pie Stuffed Zucchini Boats. Perfect for when you’re craving something exotic but your couch is just too comfy to leave.

Ingredients

• 4 medium zucchinis (look for ones that can stand upright)
• 1 lb ground beef (or lamb for a more authentic twist)
• 1 cup diced onions (because tears are just part of the fun)
• 2 cloves garlic, minced (the more, the merrier)
• 1 tsp ground cumin (for that warm, earthy vibe)
• 1 tsp paprika (smoked if you’re feeling fancy)
• 1/2 tsp cinnamon (yes, in meat—trust us)
• 1/4 cup breadcrumbs (or crushed crackers in a pinch)
• 1 egg (the glue that holds our meaty dreams together)
• 2 tbsp olive oil (or any oil that won’t judge you)
• Salt and pepper (to make everything better)

Instructions

1. Preheat your oven to 375°F because good things come to those who wait (and preheat).
2. Cut the zucchinis in half lengthwise and scoop out the insides to create boats, leaving about a 1/4-inch border. Save the scooped bits—we’re not monsters.
3. Chop the scooped zucchini finely and set aside. This is your chance to practice knife skills or just hack away—no judgment.
4. Heat olive oil in a pan over medium heat. Add onions and garlic, sautéing until they’re softer than your resolve to diet.
5. Add the ground beef, breaking it apart like your last relationship. Cook until no longer pink, about 5-7 minutes.
6. Stir in the chopped zucchini, cumin, paprika, cinnamon, salt, and pepper. Cook for another 3 minutes, letting the flavors mingle like guests at a good party.
7. Remove from heat and mix in breadcrumbs and egg. This is the binding ceremony of our meat pie filling.
8. Stuff the zucchini boats with the meat mixture, packing it in like you’re preparing for a long winter.
9. Bake for 25-30 minutes, until the zucchinis are tender and the tops are golden brown like a perfect tan.

Bite into these boats and you’ll get a juicy, spiced meat filling with a hint of sweetness from the cinnamon, all cradled by tender zucchini. Serve them on a platter like the edible art they are, or go rogue and eat them straight off the baking sheet—we won’t tell.

Leftover Moroccan Meat Pie Pasta Bake

Ready to transform those Moroccan meat pie leftovers into a show-stopping pasta bake that’ll have your taste buds dancing? This dish is the ultimate comfort food mashup, blending the rich, spiced flavors of Morocco with the gooey, cheesy goodness of a classic American pasta bake. It’s like a culinary high-five between two continents!

Ingredients

• 2 cups leftover Moroccan meat pie, crumbled (the more spices, the better!)
• 8 oz penne pasta (or any short pasta you have on hand)
• 1 cup marinara sauce (homemade or store-bought, no judgment here)
• 1 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1/2 cup grated Parmesan cheese (for that extra umami kick)
• 1 tbsp olive oil (or any neutral oil you prefer)
• 1 tsp garlic powder (adjust to taste, garlic lovers)
• Salt and pepper to taste (don’t be shy, season well)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil to prevent sticking.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside. Tip: Salt your pasta water like the sea for maximum flavor.
3. In a large bowl, mix the cooked pasta, crumbled Moroccan meat pie, marinara sauce, and garlic powder until well combined. Taste and adjust seasoning with salt and pepper.
4. Transfer the mixture to the prepared baking dish, spreading it out evenly. Sprinkle the top with mozzarella and Parmesan cheeses for a golden, bubbly finish.
5. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.
6. Let the bake rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and comforting, this Leftover Moroccan Meat Pie Pasta Bake is a delightful twist on two classics. The spices from the meat pie infuse the pasta with warmth, while the cheeses add a creamy, indulgent layer. Serve it with a crisp green salad to cut through the richness, or enjoy it straight from the dish—we won’t tell!

Conclusion

Here’s to transforming leftovers into culinary treasures! Our roundup of 12 Delicious Leftover Moroccan Meat Pie ideas offers endless inspiration to spice up your meals. We hope these recipes ignite your creativity in the kitchen. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of cooking. Happy baking!