Stuffed mushrooms are a contentious item in our house. Here’s why:
Whenever I take a batch out of the oven, I choose one to sample. I take a bite, savoring the crisp, umami topping over the juicy roasted mushroom. Then, I reach for a second, but in all likelihood, the rest have already vanished! Jack can’t get enough of most mushroom recipes, and these stuffed mushrooms are no exception.
But honestly, I can’t blame him. The filling – a savory mix of panko bread crumbs, pecorino, pine nuts, sun-dried tomatoes, parsley, and garlic – offers the perfect crunchy contrast for the tender mushrooms. And luckily, they’re easy to make. If I want another batch, all I need to do is stir together more filling, pile it into cremini mushroom caps, and bake!
Seriously, though, I can’t recommend this stuffed mushroom recipe highly enough. It’s not only delicious, but it’s festive, too, filled with red, white, and green ingredients. These stuffed mushrooms would be adorable bite-sized appetizers for your next holiday party – just make sure you have enough ingredients on hand for a second batch in case the first one disappears!
How to Make Stuffed Mushrooms
First, clean and stem the mushrooms. Gently remove and discard the mushroom stems, being careful to keep the mushroom caps intact. Then, use a damp paper towel to wipe the mushroom caps clean, and spread them, cavity-side-up, on a parchment-lined baking sheet. Drizzle the mushroom caps with olive oil, and season them generously with salt and pepper.
Next, make the filling. Stir together the grated cheese, sun-dried tomatoes, parsley, panko bread crumbs, garlic, pine nuts, salt, and a few grinds of black pepper.
Then, fill each mushroom. Spoon the filling into the mushroom cavities, carefully piling it as high as you can. As you spoon it onto the mushrooms, some of the filling may tumble off. That’s ok! Do your best to get as much filling in each mushroom as you can.
And finally, bake! Generously drizzle the stuffed mushrooms with olive oil and bake for 20 minutes or so, until the mushrooms are tender and the filling is golden brown. Allow them to cool slightly, and then, eat!
Stuffed Mushroom Recipe Tips
More Favorite Party Appetizers
If you love this stuffed mushroom recipe, try one of these fun party appetizers next:
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December 10, 2019 at 09:11AM
19 Food Gifts for the Holidays
Food gifts are beloved by all, especially during the holidays. Whether it’s a plate of cookies or something more involved, like a loaf of bread, the act of giving food can mean the world to your neighbors, colleagues, and especially family and friends who live far away!
So, what should you make for your loved ones?
We’ve narrowed it down to our all-time favorite food gifts. We’ve got sweet, savory, salty, and even some gluten-free gems to help make the season bright!
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December 10, 2019 at 09:02AM
Apple Cider Donuts
I remember when I used to wander through the New York City greenmarket in fall and winter I’d always see stacks of plump Apple Cider Donuts. Wrapped in tidy little bags, all glittered with cinnamon and sugar. They looked so good! But since they weren’t vegan, I never got to indulge in those fluffy little... The post Apple Cider Donuts appeared first on HealthyHappyLife.com.
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December 9, 2019 at 01:35PM
Adeena Sussman’s Green Shakshuka with Crispy Latkes
If there’s a certain demographic living in your home of, say, age 10 or under, you may laugh when I tell you that the term sababa, the name of the latest cookbook from Adeena Sussman, colloquially translates as “Everything is awesome.”
In my house, this phrase cues The Lego Movie theme song.
In Sussman’s cookbook, it’s a reflection of life in Israel. She says the phrase, a bit of Hebrew borrowed from Arabic slang, “has come to define a state of being, where everything is cool as can be.”
EVERYTHING IS AWESOME!
Sussman is a U.S. expat living in Tel Aviv within easy walking distance of Shuk HaCarmel, commonly referred to as the shuk. Resplendent with fruits, veggies, spices, herbs, meats, fish, olives and more, it’s the kind of open-air market that most of us can only dream of.
The market is the pulse of her daily life, the natural inspiration for this imaginative cookbook full of Israeli food. Sussman transports you to the tastes, sights, and smells of this vibrant market, where seasonality is the ultimate but perhaps most intangible currency. I only wish I were actually there.
That’s the beauty of cookbooks: they can take you to another world. You might not be about to get on a flight to Tel Aviv, but that’s okay. You don’t need the shuk in order to make the recipes in this cookbook.
In the spirit of the fresh and seasonal cooking that permeates this book, it might behoove you to consider your own seasons where you live before you start cooking, but you certainly don’t have to! You can find most of these ingredients in your local supermarket, online, or if you happen to be lucky enough to live near a Middle Eastern grocer (which I am!)
What’s Awesome About Sababa
My copy of this cookbook is littered with Post-its across the tops and sides, tagged and flagged for future cooking.
Start the day with a tahini smoothie, with banana, dates, tahini, some nuts, and berries. Are you as obsessed with za’atar as I am? Then you’ll want to tackle the za’atar flatbreads. Sussman provides her custom recipe for this popular spice blend, comprised of thyme, oregano, sumac, marjoram, sesame seeds, ground sumac, and sea salt. (Za’atar also refers to the herb of the same name—which is not as commonly found as the spice blend.) Lemony Cauliflower over Labaneh (homemade yogurt), is a celebration of textures and flavors—crispy, cool, creamy, and more.
There are specialty breads, spreads, salads, and so many delicious things that you’ll want to make right away. I only wish it were summer; I’d be making the Toasted Challah Caprese Salad with Za’atar Vinaigrette. (I can’t justify making this recipe with winter tomatoes; it seems like an affront.)
There’s also kugel, tabbouleh, haloumi, recipes with roasted grapes, and the most gorgeous looking jeweled rice, studded with barberries (or dried cranberries) and a healthy showering of chopped dill.
What is Shakshuka?
The dish I selected to share with you is a variation on a well-known Middle Eastern dish called shakshuka, which is typically made with tomatoes and therefore is not green. (
Here, you cook down a ton of greens and herbs with some onions, garlic and dried herbs and spices, add a little half and half, and then cook the eggs right in the pan. Scoop it out and serve with the crispy latkes.
Q & A with Adeena Sussman
This cookbook is a love letter to the shuk—something I think a lot of people can relate to, even if they aren’t living in Tel Aviv. (I feel this way about my local farmers’ market, which is an organizing principle of my life). Tell me what you wanted to convey to people about your experience with it?
Not all of us have access to the shuk and its bounty, but we have the Internet and international ingredients are more widely available. So let’s talk ingredients. What’s the most underrated but easily accessible ingredient you need to buy for this book?
Did you fall in love with any new ingredients, or fall back into love with any specific old favorites?
What would surprise people about Israeli cuisine?
What became your most used kitchen utensil or tool during the testing of recipes for this book?
Do you have a favorite recipe (or three) from this book, ones you’re still making?
Is there a recipe in here you couldn’t bear to cut, but you don’t know that it’ll be the most popular one?
MORE MIDDLE EASTERN FAVORITES
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December 9, 2019 at 09:01AM
Gluten-Free Sugar Cookies (Cut-Out Cookies)
How have I not shared a recipe for sugar cookies yet?! I’m honestly not sure, because sugar cookies are a staple in my kitchen every year around the holidays. I love finding new cookie cutters and thinking of new frosting designs. This year, I used these adorable star and snowflake cookie cutters. I like these cookie cutters because they can be used for Christmas or Hanukkah.
Gluten-Free Sugar Cookies
For this particular recipe we’re making gluten-free cut out cookies using one of my favorite healthy alternative flours, coconut flour! I already have a basic coconut flour cookie recipe, but I thought it would be fun to try making coconut flour sugar cookies as well. Turns out, coconut flour lends itself well to cut-out cookies and worked like a charm.
Don’t be intimidated by gluten-free baking, I’m here to hold your hand through this process and it’s really quite easy!
For this recipe, you’ll simply mix the butter, sugar, egg, baking powder, vanilla extract and sea salt together and then slowly add in the coconut flour until the mixture is well combined. Coconut flour absorbs a ton of liquid so let the dough sit for about five minutes so the flour can work it’s magic.
After the dough has sat for a bit, you’ll sprinkle arrowroot powder and knead into the dough. Arrowroot powder acts as a binding agent for the dough. If you’re finding the dough is too sticky or wet, feel free to add in more arrowroot.
On to the fun part, my personal fave: cutting the cookies! Roll out the dough on parchment paper until it’s about 1/4 of an inch thick. Cut the dough into desired shapes and place on a cookie sheet. Bake 8-10 minutes or until the bottom of the cookies are golden.
Let cookies cool completely before decorating or transferring to a storage container.
How to Store Sugar Cookies
If you won’t be eating the cookies right after making them, you want to make sure you store them properly so they don’t get stale! Let them cool completely and then you have two options: frost them or store unfrosted! You really can’t go wrong either way. If you choose to frost them first, let the icing set/solidify before storing. Lay parchment paper underneath the layers of cookies in an airtight container. If you want to frost right before eating, simply store the sugar cookies in an airtight container.
Can You Freeze Sugar Cookies?
You better believe it! I remember going to my grandparent’s house for Christmas and there SO MANY Christmas cookies. I always wondered how she baked that many but now I’m wondering if she prepped in advance and froze her cookies?!
For sugar cookies or cut out cookies, I recommend freezing them un-frosted. Let them thaw and frost the cookies right before serving.
I can’t wait for you to try this delicious, buttery cookies. I made them for Isaac and his brother a while back and they were hooked on them. I need to make another batch ASAP!
More Healthy Christmas Cookie Recipes:
If you make these gluten-free sugar cookies, please be sure to leave a comment and star rating below letting me know how they turn out. Your feedback is so helpful for the EBF team and other EBF readers.Print
These grain-free, gluten-free sugar cookies are made with coconut flour. They have a delicious, buttery flavor and the perfect texture for making cut-out cookies!
Keywords: coconut flour cut out cookies
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December 9, 2019 at 07:00AM
French Onion Soup
French onion soup is one of my favorite comfort foods. For years, I haven’t been able to find a good vegetarian version of it, because it’s traditionally made with beef broth. But since caramelized onions are what make it so flavorful, it seemed like a prime candidate for a meat-free makeover. After lots of testing (and lots of soup), I’m here to tell you that this French onion soup recipe is just as good as any made with beef stock. Swimming with velvety caramelized onions, it’s bold, savory, and delicious.
To make it, I turn to my go-to ingredients for adding meaty flavor to plant-based recipes: tamari and balsamic vinegar. As with my veggie burgers and vegan meatballs, they make this soup taste wonderfully savory and tangy. To amp up the flavor further, I add a generous amount of white wine, along with aromatic thyme and garlic. Then, I finish it all off with a French onion soup essential: toasty baguette topped with melty cheese!
This French onion soup recipe would be an elegant starter for a holiday dinner, but you could also enjoy it as a meal on its own. Lately, Jack and I haven’t been able to get enough of it, and we’re looking forward to having it on repeat all winter long. Happy soup-making!
How to Make French Onion Soup
First, caramelize the onions. Caramelized onions are what give French onion soup its sweet, rich flavor, so cook the onions for longer than you think you need to, about 1 hour. They should be very soft and golden brown before you move on to the next step. For extra browning, I like to raise the heat from low to medium for the last 20 minutes.
Next, simmer the soup. Add the vinegar, thyme, tamari, and garlic to the onions, and stir, scraping up any browned bits stuck to the bottom of the pot. Stir in a few tablespoons of flour, which will thicken the soup as it cooks, and then add the wine. Finally, add the broth and simmer the soup, uncovered, for 30 minutes.
Then, toast the bread. Top thin slices of baguette or French bread with grated cheese and bake them in a 450-degree preheated oven until the baguette is toasted and the cheese is melted. For the best results, use a good melting cheese with a rich, nutty taste. I like Gruyere or a combination of aged white cheddar and Parmesan cheese.
And finally, eat! When the bread is ready, ladle the soup into bowls. Top each with a toasted slice of bread and thyme sprigs, and enjoy!
French Onion Soup Recipe Tips
More Favorite Soup Recipes
If you love this French onion soup recipe, try one of these soups next:
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December 8, 2019 at 10:09AM
1 Make the sponge (starter) and let it rise: In the bowl of a stand mixer, stir 1 cup flour and 1 tablespoon instant yeast together until blended. Add the water and mix with a spoon. It should be the consistency of thick cake batter. Cover the bowl with plastic wrap and let rise for 45 minutes. The sponge should double in size.
(If using active dry yeast, place the water in the bowl first, stir in the yeast, and let stand until bubbly, about 5 minutes. Stir in the flour.)
2 Soak the fruit: In a small bowl, stir the dark raisins, golden raisins, candied orange peel, rum, and water together. Cover with a plate and let soak overnight. Measure the almonds and set the measuring cup on top of the plate (so you don’t forget them).
3 Measure the flour and salt: In a bowl, whisk the remaining flour and salt together until blended.
4 Mix the dough: Once the sponge has risen, transfer the bowl to a stand mixer fitted with the paddle attachment. Set it on medium speed, and add the eggs to the sponge one at a time, until each is incorporated. Continue at medium speed and add the orange zest, sugar, and vanilla.
Drop the mixer to low speed and gradually add about 2 1/2 cups of the flour mixture and mix for about 2 minutes, or until blended. You may need to scrape the sides of the bowl. The dough should be very soft and stretchy. On low speed, gradually add the remaining 1 1/2 cups of flour until it is incorporated.
5 Knead the dough: Switch to the dough hook. Knead on low speed for 8 minutes, or until the dough is very smooth and elastic. Stop 2 or 3 times to push down any dough that creeps up on the dough hook.
With the mixer on low speed, gradually add the butter, a few tablespoons at a time, until it is incorporated. Continue to mix with the dough hook for 3 minutes until the dough is silky and shiny.
If it still seems extremely sticky, gradually add from 1 to 4 tablespoons additional flour. The dough should be very soft and still sticky and will just barely pull away from the sides of the bowl, but not the bottom.
6 Overnight rise in the refrigerator: Keeping the dough in the bowl, pat it into a ball. Spray lightly with vegetable oil spray and place a piece of plastic wrap directly on the dough. Refrigerate for 8 hours or up to 2 days.
7 Prepare to finish the dough: Place the panettone mold on a baking sheet. Drain the fruit.
Turn the dough onto a floured workspace and roll it into a flat rectangle that is approximately 12- by 15-inches (you don’t need to be exact). Spread the drained fruit and the almonds evenly over the top. With a rolling pin, roll forcefully over the fruit and nuts to embed them into the dough.
8 Shape the dough: Fold the long sides of the fruit-covered dough into thirds (like a letter). You will end up with a rectangle. Then fold the bottom half of the rectangle to meet the top to form a square. Pat the square to a thickness of about 1 1/2 inches. Bring the corners in toward the center to form a ball, and pinch the loose ends together. Cup your hands around the dough to round the ball.
Place the dough with the seam side down inside the panettone mold. Cover with plastic and let rise in a warm place for 1 1/2 to 2 hours, or until the dough reaches the top edge of the mold. This can take longer if the room is cold.
9 Preheat the oven and score the panettone: About 30 minutes before the panettone is ready to be baked, set a rack in the lower third of the oven and preheat the oven to 375ºF.
When the dough has risen, use a sharp, serrated knife to cut a shallow cross from edge to edge. You are scoring the surface, rather than cutting into it deeply. Place the cold pat of butter in the center of the dough.
10 Bake the panettone: Turn the oven down to 325ºF. Bake the panettone for 30 minutes. Then place a piece of foil loosely over the top to keep it from browning too much. Continue to bake for 40 to 45 minutes, or until golden brown and an instant read thermometer inserted into the center of the dough registers 195°F. (Poke it through the side of the cake, through the paper, so you don’t mar the top). Remove it from the oven, transfer to rack, and let cool completely in the paper mold.
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December 8, 2019 at 09:01AM
Chocolate Layer Cake
I was asked once what my last meal would be. I simply said, “Chocolate cake. The whole cake.” I meant every word of it.
I love the delicate, dark crumb and robust flavor of a chocolate cake. Everything about it feels luxurious and decadent to me. Serve it alongside a steaming cup of coffee or tall glass of milk, and I’m in heaven.
With this recipe, I wanted to make a celebration cake. Something I would give to a friend, make for a birthday party, or place at a holiday table. Layer cakes just scream “special” to me in a way that a sheet cake doesn’t. (Not that I wouldn’t take down a sheet cake bite by bite in my final moments.)
I used Chocolate Swiss Meringue Buttercream to frost this tender chocolate cake. I like Swiss meringue buttercream because it’s stable at room temperature, pipe-able, not as sweet as American buttercream, and the texture is nothing short of silk. It’s my favorite!
HOW TO MAKE A MOIST CAKE
Cakes can be dry for many reasons, but most frequently it’s because they’re over-baked, baked at too high a temperature, or they don’t have enough moisture to begin with. No need to worry about that with this cake.
I use a combination of oil, buttermilk, and coffee:
All of these ingredients contribute to creating a tender cake with a definitive chocolate flavor.
WHAT IF YOU DON’T LIKE COFFEE?
The true purpose of the coffee in this cake is to deepen the flavor of the chocolate. You can’t really taste the coffee. If you’re worried about caffeine, feel free to use decaffeinated coffee. If you still aren’t sold, feel free to use hot water instead.
TOOLS NEEDED TO MAKE A LAYER CAKE
You don’t need a stand or hand mixer to make this cake. Just a couple of bowls, a sturdy whisk, and a spatula.
I’m also a big fan of lining cake pans with parchment paper. It helps the cakes release from the pan.
HOW TO FROST THIS CAKE
A few tricks can help make frosting a layer cake easier. To frost the cake, it’s helpful to have a rotating cake stand and an offset spatula. Both tools make smoothing the top and sides of the cake so much easier. If you don’t have a rotating cake stand, a lazy Susan could work as a stand-in, or you can just make do without one.
You can also make frosting this cake as decorative or as simple as you want.
For an easy frosted cake: Spread on a thick layer of frosting, then use the back of a spoon to make a large swooping texture on the tops and sides of the cake. It gives this cake a rustic, but still festive and beautiful appearance. Plus, it takes a lot less time than piping the frosting.
For a fancy frosted cake, as I did for the photos, follow these steps:
MAKE-AHEAD TIPS FOR CHOCOLATE CAKE
You can make this whole cake, frosted and decorated, up to two days before you want to eat it, and keep it in the fridge. Just set it out two hours before serving to bring it to room temperature.
You can also make the cake rounds ahead of time. Wrap them well in plastic wrap, and store them in the fridge for up to two days, then frost your cake the day you plan to serve it.
STORING AND FREEZING CHOCOLATE CAKE
Once baked and frosted, keep this cake in the refrigerator for up to five days for leftovers. The leftovers will dry out some, but it’s still chocolate cake just waiting for you to eat it. That’s never a bad thing.
To freeze the unfrosted cake: Wrap each cooled cake round individually in plastic wrap, then foil and freeze the cakes for up to three months.
To freeze a frosted cake: Yes, you can freeze cakes frosted with Swiss meringue buttercream or ganache. I’ve done it with both. To freeze a frosted cake, let the cake rounds cool. Place one round on a cake board; top with the swiss meringue buttercream; spread it out, and place the next round on top. Frost the whole cake with a thin layer of frosting. This is your crumb coat.
Put the frosted cake in the refrigerator to harden, then wrap the whole cake in multiple layers of plastic wrap and foil. Freeze it for up to one month frosted. When you need the cake, simply remove it from the freezer, unwrap it, and let it thaw at room temperature or in the refrigerator. Then decorate it as you wish.
NEED MORE CAKE IN YOUR LIFE? TRY THESE!
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December 7, 2019 at 09:09AM
Chocolate Swiss Meringue Buttercream
I will openly admit that American buttercream and I are not best friends. I want to like it. I’ve tried hard, but it’s just too sweet for my curmudgeonly nature.
Swiss meringue buttercream, on the other hand, is light, luxurious, easy to make, and perfectly pipe-able. It’s far less sweet than American buttercream and has an irresistible silky texture. I used it to frost this Chocolate Layer Cake—a crowd favorite in my family.
If you’re looking for a frosting to smooth over a cake or pipe into rosettes, a Swiss meringue buttercream is the answer to your cake decorating prayers.
This chocolate version of Swiss meringue buttercream is easy to make, is more stable than American buttercream, and stores well. You can completely frost a cake days in advance, keep it in the fridge, and bring it to room temperature just before serving for a beautiful result every time!
This frosting is for the chocolate loving planners among us.
WHAT IS SWISS MERINGUE BUTTERCREAM?
Swiss meringue buttercream has a base of egg whites and sugar heated to 160° F over a double boiler (a bowl set over a pot of simmering water). The combination is then whipped at high speed while adding butter a tablespoon at a time. Finally, fold in the chocolate. Easy peasy.
Heating the egg whites reduces the risk of any harmful bacteria from uncooked whites, while simultaneously dissolving the sugar. Couple that with the fat from butter, and you’ve got the telltale silky mouthfeel of Swiss meringue buttercream.
IS SWISS MERINGUE BUTTERCREAM SAFE?
Yes, Swiss meringue buttercream is safe to eat. For this recipe, you’ll whisk the egg whites in a bowl set over simmering water until they reach 160°F. That will kill any risk of salmonella.
WAYS TO ADJUST THIS RECIPE
When writing this recipe, I used different amounts and different kinds of chocolate. I tried both semisweet and bittersweet chocolate. I also made batches with eight ounces, 10 ounces, and 12 ounces of chocolate. In the end, I landed on 10 ounces of bittersweet chocolate.
For me, 10 ounces of bittersweet chocolate gave me the perfect balance of flavors and still provided that silky Swiss meringue buttercream texture. All of this to say: If you want to mix it up, feel free to play around with the chocolate ratios a little bit.
If you want an even richer buttercream, feel free to add up to an additional quarter cup of butter.
TROUBLESHOOTING SWISS MERINGUE BUTTERCREAM
Why is my buttercream grainy?
If your chocolate Swiss meringue buttercream is grainy, it’s probably one of two things. First, you didn’t dissolve the sugar well enough while whisking the eggs and sugar over the double boiler, or you cooled your chocolate a bit too much.
Why is my Swiss buttercream too loose?
You just finished whipping in all that luscious butter and folding in the melted chocolate, only to have droopy frosting. Don’t panic! The egg whites were probably still a little warm when you started adding the butter.
CAN YOU PIPE SWISS MERINGUE BUTTERCREAM?
Absolutely!!! Pipe this homemade Swiss meringue buttercream into all the swoops and swirls your heart desires.
HOW LONG WILL SWISS MERINGUE BUTTERCREAM LAST AT ROOM TEMPERATURE?
My guess is you’re not planning to leave this cake on the counter for days on end. You probably just want to know if you can take the cake out of the fridge in the morning, because you need room for all the other party food. The answer to that question is, “Yep, you sure can!” It can sit at room temperature all day.
CAN I MAKE SWISS MERINGUE BUTTERCREAM AHEAD OF TIME?
Yes, you can! Feel free to set yourself up for success by making this frosting up to four days ahead of time and keeping it covered in the refrigerator. You will need to re-whip it to make it fluffy again before frosting your cakes.
CAN YOU FREEZE SWISS MERINGUE BUTTERCREAM?
Made the frosting, then your plans changed? No worries! Swiss meringue buttercream freezes beautifully. Pop it in the freezer for up to three months. I’ve seen people say it keeps as long as six months, but my personal experience has maxed out at three months.
Thaw it completely in the refrigerator, then re-whip it before frosting.
NEED MORE FROSTING IN YOUR LIFE? WE GET IT!
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December 7, 2019 at 09:07AM
Simply Recipes 2019 Meal Plan: December Week 2
This week’s meal plan is all about eating something familiar with a possibly new-to-you flavor. Dig into Honey Mustard Baked Salmon, Pork Chops with Ginger Pear Sauce, Black Rice Bowls with Tofu, Flank Steak Stir Fry, and Chicken Pad Thai! #simplyrecipes #weeknightdinnerrecipes #weeklymealplans #whatsfordinner #easyweeknightdinners #feedingfamilies
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December 7, 2019 at 09:00AM
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