Betty Crocker Gluten Free Baking Review and Giveaway

The month of May was Celiac Awareness Month and my friend Betty Crocker has asked me to introduce you to their two new gluten free products. Betty Crocker introduced a new cookie flavor, Gluten Free Sugar Cookies, and a new baking mix, Gluten Free Rice Flour Blend.  With any luck you will see these fabulous two new Gluten Free Products right there on the shelves of your supermarket real soon.  Life as you knew it, back again!!

Betty Crocker and I are no strangers.  She has literally saved my hyde several times since my daughters Celiac Diagnosis.  While her mixes have way too may sugars for MY Paleo Diet, it is just fine for large gatherings, children's birthdays and various other Holidays and cheats.  In fact, I have a list of ideas of what to do with the Yellow Betty Crocker Cake Mix. Check out this link.

Betty Crocker Gluten Free Cake Mix Recipes

Just leave out the sugar if I suggest to add more (I am way over those days).  But you must add the pudding.  Just 2 tablespoons makes a HUGE difference in the texture of your baking.  Give it a try for yourself.

Below is what Betty Crocker has to say:

Delicious, classic – and Gluten Free! 

Now, Gluten Free baking gets even easier (and tastier!) with two all-new additions to the delicious line of Betty Crocker Gluten Free baking products – introducing Gluten Free Sugar Cookie mix and All-Purpose Gluten Free Rice Flour Blend.

Smart moms already trust the great taste of Betty Crocker Gluten Free Brownie, Cookie and Cake mixes that the whole family can enjoy, and now beginner-to-expert bakers can use mixes or create from scratch delicious recipes year-round! So why are Gluten Free moms choosing Betty Crocker?

Taste – Our consumers rave about the great taste of our Gluten Free products. Check out some of the great comments here.

Shareable – You can make one dessert for the whole family.

Normalcy – You can feel “normal again” baking for your family just like before you went gluten free.


Would you like to try the new mixes for yourself?  How bout some kitchen equipment to help you with your culinary masterpieces?  Just enter below with Rafflecoper to win the picture gift pack below.

Enter to win a gift pack that includes:

• (1) Joseph & Joseph Baking Set (an adjustable rolling pin, a silicone spatula, a silicone basting brush, and a timer)
• (1) 8 x 8 Square Baking Pan
• Retail value $60

a Rafflecopter giveaway

Sharing Links:

Website: BettyCrocker.com/glutenfree 
Betty Crocker on Facebook: Facebook.com/BettyCrocker
Betty Crocker on Twitter: @BettyCrocker

“Disclosure: The information and prize pack have been provided by General Mills through MyBlogSpark.””

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How to Doctor a Gluten Free Cake Mix ~ Part 2

How to Doctor a Gluten Free Chocolate Cake Mix.

Have you been on pinterest lately?  Well I love this new way of recipe surfing.  You cover so much more ground than trying to find ideas the old fashioned search way.  I found this blog titled KevinandAmanda.com.  Love the photography on that blog.  I found a pin on how to doctor up a Cake mix and got lost in her photography of the luscious chocolate cake.  I love this idea too.  Not a new idea, I understand but her pictures are so convincing!  It made me realize that I never posted my own recipe for enhanced chocolate cake.  So here it is.....my version of How to Doctor up a Cake Mix, the gluten free edition.

1 Box of Betty Crocker Gluten Free Chocolate Cake Mix
1 3.8 ounce box of Jell-O Instant Chocolate Pudding
1/2 cup Butter, room temperature
1/3 cup Brown Sugar
4 Eggs, room temperature
1 cup Sour Cream
1 Tablespoon Vanilla

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.

• In a large bowl, combine the cake mix, gelatin powder, butter, sugar, eggs, sour cream and vanilla. 
• Beat on low speed for 3 minutes or until incorporated. 
• Pour equally into two greased 8-inch round baking pans. 
• Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean. 
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:

Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box! See:

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How to Doctor a Gluten Free Yellow Cake Mix

How to Doctor a Gluten Free Yellow Cake Mix.

This recipe is moist and delicious, wonderfully enhanced.  I have been making my Betty Crocker Yellow Cake mix this way for so long, I have no idea why I never posted it.  Maybe because it disappears as fast as I make it and I never end up snapping a picture.  I must confess though, I originally was inspired by this recipe from a "version" of this on a blog somewhere, it had 5 eggs, one extra yolk.  I am so sorry I never could find that source again to credit them. They are pure creative genius.

I first tried Betty Crocker yellow boxed cake mix when I just started going gluten free and regular gluten filled cakes were still fresh in my mind.  I was turned off by the graininess of the cakes.  I am sorry Betty, I mean no disrespect.  I am truly grateful that this mix exists and is main stream.  I just needed to work with it like I do everything else.  It's a sort of a flaw of mine, I know. I set out to doctor up the cake mix to suite my taste.  What I ended up with is good.  Very good.  When I make it for birthdays nobody realizes it is Gluten Free.  It's hysterical how self declared anti-gluten eating folks gobble this up and never realize what they just had WAS gluten free.  Tee hee, makes me giggle in delight.

1 box of Betty Crocker's Gluten Free Yellow Cake Mix
1 3.4 ounce box of Vanilla pudding
1/3 cup Sugar
3/4's cup of Orange Juice
1/2 cup Oil
4 eggs
1 Tablespoon Vanilla Extract

Preheat oven to 350 degrees.
Spray Olive Oil onto two 8-inch baking pans.

• In a large bowl, combine the cake mix, gelatin powder, sugar, juice, oil, eggs and vanilla. 
• Beat on low speed for 3 minutes or until incorporated. 
• Pour equally into two greased 8-inch round baking pans. 
• Bake at 350° for about 35-37 minutes or until tooth pick inserted comes out clean. 
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

Notes:
Betty Crocker Gluten Free cake mixes made according to the package instructions only makes a ONE layer cake. With the increased ingredients of this recipe, you can get two 8" layers out of one box!  See:

I will posting this recipe to:

Slightly Indulgent Tuesdays

Gluten Free Wednesdays

Works for Me Wednesday

Real Food Wednesday
Allergy Friendly Friday

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Quick and Easy Gluten Free Coconut Cake

One Cake Mix, Endless Possibilities

Today I am adding another recipe to my Cake Mix Recipe Collection. I am using the same pre-packaged gluten free yellow cake mix that I use in all my cake mix recipes.  If you recall from previous posts, this is the only cake mix I can purchase locally.  It is simply amazing that one little box of cake mix can create this heavenly coconut infused masterpiece.

When I originally made this cake I poured most of the batter into a 9" square dish for a Church Pot Luck.  The recipe is enough batter for a 9 x 13 pan but I needed to make sure it turned out good enough for non gluten free eaters.  For some reason I always bring an un-tried gluten free dish to these pot lucks ~ lol.  I don't know why I do this but I needed to try the cake out first.  Besides, its just cruel to make an awesome cake and not let anybody in the house eat any. SO......I used the remaining batter in a small 8" round cake pan for our family to try out as dessert.  Once the whole "trial" cake disappeared in an ugly display of sugar induced greed, my family then declared that the second one CAN NOT go to church the next morning.  I giggled with delight, but they meant it!  It was that good.  So. Incredibly. Good.  One taste leaves you addicted.

Eating this cake is an absolute delight and you will most definitely need to make it again!


1 box Betty Crocker Gluten Free Yellow Cake Mix
1 box Coconut Cream flavored Jell-O instant pudding mix
3/4's cup Canned Coconut Milk (mix well before measuring)
4 Eggs
1/2 cup Oil (or melted butter)
1/2 teaspoon Coconut Extract
1/2 cup Sweetened Condensed Milk (or Coconut Milk)
Frozen Whipped Topping (thawed)
I small bag of Sweetened Flaked Coconut


Pre-heat oven to 350°.
Spray bottom of a 13x9-inch pan.

• In large bowl, beat cake mix, jello, 3/4 cup coconut milk, eggs, oil and coconut extract, scraping bowl occasionally.
• Pour batter into 9 x 13 pan.
• Bake for 40 minutes, checking with toothpick every 2 minutes after 35 minutes. When toothpick comes out clean, remove from oven. Cool 5 minutes.
• With long-tined fork or a skewer, poke top of hot cake every 1/2 inch.
• In medium bowl whisk can of condensed milk and whats left in the can of cream of coconut with whisk until blended.
• Microwave on High about 1 minute 30 seconds or until heated.
• Carefully pour mixture over top of warm cake.
• Cover; refrigerate 3 hours or until chilled.
• Take out chilled cake and top with Whipped Topping and flaked coconut.

Other great Coconut Cake Recipes on the web:

Epicurious had a GF Coconut cake!

Gluten Free Goddess has a made from scratch and pretty awesome looking Coconut Cake too!

I will be linking this to:
Gluten Free Homemaker's Gluten Free Wednesday

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Taco Seasoning Blend

Make your own Taco Seasoning blend!


I have tried so many different variations of this recipe over the years. I was trying to find one that tastes like the ones you buy already mixed in the packet at the store.  So many times I have been disappointed.  There were some good ones though, like Alton's Taco Potion #19.  But it just was not what I personally was looking for.  This recipe below is what I believe is the closest thing to the packets I am used to.  


It is so economical to make it yourself.  I have not done the math yet, but the cost is bound to be cheaper.  My mother's dollar stores carry all of these ingredients.  So seven dollars for seven ingredients equals seven packets of the store bought stuff.  Or make it yourself and get way more than seven packets.  

1 Tablespoon minced dried onion
2 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon corn starch
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper 


Get out 10 little snack sized baggies.  
Add each ingredient above one at a time to each bag.
Store for later.


Note:  I personally do not add water to the beef along with the spice.  I think the beef releases enough juices to use and it makes a thicker coating.  My kids hate runny taco meat!

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Gluten Free Bisquick Review and Giveaway

I was truly thrilled that I was chosen to participate in the My Blog Spark for Betty Crocker’s Gluten Free Bisquick. I love My Blog Spark and I really do appreciate the opportunity to bring my readers all the wonderful giveaways and product reviews they have to offer.

This has not been my first time trying out Bisquick Gluten Free baking mix and sharing my findings with all of you. In fact, I keep Betty Crocker’s Bisquick Gluten Free baking mix around and use it for various things.

Lined up here are a few of my top favorite ways to use Betty Crocker Gluten Free Bisquick:

It does a wonderful job replacing the wheat flour to thicken my Roux or white sauce in Fettuccini Alfredo.

I also use it to thicken other sauces such as in my Sweet and Sour Chicken

It is a key component in my Home Made Macaroni and Cheese

Rocked my world by bringing back the Chicken and Dumplings dish with light and fluffy dumplings.

It also happens to make one pretty awesome Cinnamon Streusel Coffee Cake.

And last but not least, the pancake.  In this case, Banana Walnut Pancakes.

To find other great recipe tips and ideas, visit www.bisquick.com/glutenfree. There, you´ll find countless gluten-free recipes for family favorites such as Gluten Free Strawberry Shortcakes and Gluten Free Pizza Crust, using Bisquick Gluten Free baking mix.

What I love the most about Gluten Free Bisquick is that it is available in my local Walmart. Until Gluten Free Bisquick I could not source a gluten free pancake/waffle mix locally. Busy moms will love the convenience. No need for several bags of various specialty flours to blend or combine to make a simple batch of pancakes.

Buy it:

Do you want to try the new Betty Crocker Gluten Free Bisquick for yourself? Just click HERE to print a coupon courtesy of My Blog Spark.

Win It:

One lucky winner will win a prize pack like the one pictured above.

Along with a full sized box of Bisquick Gluten Free baking mix you will receive a heavy duty, 2 pound, Cast aluminum, silver dollar pancake pan.  It makes Seven 3-inch pancakes and can be used with any pancake recipe.  After I seasoned the pan according to package directions, the pancakes cooked up perfectly and did not stick at all.  I think this pan will make a great addition to our camping trip this month!

Also included is a Tovolo pancake pen to create the perfect circle or custom pancake designs.  This product would also be ideal to use for your fancy seasonal pancake molds (shapes). But don't stop there.  Draw pancake messages on your fry pan for a cute, pick-me-up breakfast idea or use it to perfectly fill your muffin cups.  I think it would also be a great Funnel Cake tool.  Pre-make your pancake batter and take it along with you on a camping trip.  If you don't use all of your pancake batter up, put the cap on and store the rest in the refrigerator.  No need to make up batter each morning.

And finally a really nice Orka, all-silicone, wide pancake flipper.

Would you like to win one?

• To enter, leave a comment sharing with me what you plan to make with the new Gluten Free Bisquick baking mix.

For Additional Entries:

• Like Bisqick on Facebook and share this giveaway on their page. (Leave me a comment and let me know you have done so).

• Follow @Extraodinrylife on Twitter. Tweet something like: #Win a #Glutenfree Bisquick #giveaway from @Extraodinrylife sponsored by #bettycrocker and  #myblogspark. (Leave me a comment and let me know you have done so).

• Follow my blog via Google Friend Connect. (Leave me a comment and let me know you have done so).

• Like me on Facebook.

Please note:

• Each entry requires a separate comment.
• Giveaway ends on Monday, October 25, 2010.
• Winner will be selected by Random.org and contacted by email.
• Winner will have 48 hours to respond to claim your prize!

Disclaimer: Bisquick provided me with the product. Information and prize packs were provided through MyBlogSpark.

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Gluten Free Strawberry Cake Recipe

A Doctored Up Gluten Free Cake Mix Recipe.

Every time my daughter has a birthday or special occasion, she needs a PINK cake.  This is my quick and easy go to recipe for a girly Strawberry Cake recipe.  It turns out really moist and delicious.  You really would never know you used a yellow cake mix to start with.

1 box of Betty Crocker Gluten Free Yellow Cake Mix
1 3.8 ounce box of Strawberry Jello mix
1/3 cup Sugar
4 Eggs
1/2 cup Oil
3/4 cup Pureed Strawberries
  (if using frozen, use thawed juice, otherwise add a 2 tablespoons of water to puree berries)
1 teaspoon Strawberry Extract

• Add Strawberries to food processor to mash, adding a few tablespoons of water as necessary.
• In a large bowl, combine the cake mix, gelatin powder and sugar. Mix to combine.
• Add eggs, oil, and extract.
• Beat on low speed for 3 minutes or until incorporated.
• Add pureed strawberries into cake batter.  
• Mix until everything is fully incorporated and all of cake mix is pink.
• Pour into two greased 8-inch round baking pans.
• Bake at 350° for 41-46 minutes. I find that cakes with fresh fruit added take the full time to set up properly.  Cake is done when a toothpick comes out clean.
• Cool for 10 minutes before removing from pans to wire racks to cool completely.

For other Great Strawberry recipe ideas, head on over to Friday Foodie Fix where Strawberry is the main ingredient.

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Gluten Free Lemon Cake recipe with Lemon Filling

This is a two layer cake with a lemon curd filling.  It is sweet and zesty with a wonderful Lemony flair.

Cake:
1 package of Betty Crocker Gluten Free Yellow Cake Mix
1 3.8 ounce box of Jello Lemon Pudding
1/3 cup Sugar
4 eggs
1/2 cup Oil
3/4 cup Water
1/2 teaspoon Lemon Extract

Filling:
3/4 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, slightly beaten
1 teaspoon grated lemon peel
Juice of medium lemon
1 tablespoon butter or margarine

• Heat oven to 350 degrees.  Greece 2-8" cake pans.

• Add Cake Mix, Jello Pudding, Sugar, Eggs, Oil, Water and Extract to mixing bowl.  Mix for 2-3 minutes or until well combined.

• Divide batter evenly between two pans.  Bake for 41 to 46 minutes or until toothpick inserted in center comes out clean.

• While baking make filling. In a small saucepan, combine sugar, cornstarch and salt. Gradually add water and whisk until well blended. Whisk in egg yolks, lemon peel and lemon juice. Cook over medium heat, whisking constantly; until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Chill in refrigerator until ready to use.  You, of course, could use prepared store bought filling as well.

• Cool layers completely and add first layer onto plate or cake stand.  Spread a nice thick layer of the lemon filling on top and place back into the refrigerator for 15 minutes to set. Top with remaining layer and frost with Betty Crocker Lemon Frosting.

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Gluten Free Pineapple Upside Down Cake Recipe

This is a slight variation to the super Betty Crocker recipe.  I like pudding in my cake mix.  I find that it helps smooth over the grittiness.  I also like adding crushed pineapples to my cake to give it more of a pineapple flair.  If ever I wanted to really impress my mother, I would make this for her.  This is her all time favorite cake.  Being gluten free really does not make a difference here.

1/4 cup Butter (4 Tablespoons or half stick)

2/3 cup Brown Sugar

2 Tablespoons light Corn Syrup

1 can of Pineapple Rings in juice (reserve juice for cake)

Marachino Cherries

1 box Betty Crocker Gluten Free Yellow Cake Mix

1 3.8 oz. box of Vanilla Jello Pudding

1/3 cup Sugar

4 Eggs

1/2 cup Oil

1 8 oz Can Crushed Pineapple in juice

1 Tablespoon Vanilla

Preheat oven to 350 degrees.

In 9-inch square pan, melt 1/4 cup butter in oven or microwave.
Stir in brown sugar and corn syrup; spread evenly in pan.
Arrange pineapple slices on brown sugar mixture. (I like to fill in the blanks with broken bits of a slice)
Place cherry in center of each pineapple slice.
Combine cake mix, pudding mix,  sugar, eggs and oil in stand mixer with whip attachment.
Mix for 3 to 4 minutes.
Add can of pineapple to measuring cup and enough juice from pineapple rings juice to measure 3/4 cup.
Add can of crushed Pineapple and just incorporated.
Pour batter over Pineapple/Cherry/Sugar.
Bake for 41 to 46 minutes or until toothpick inserted comes out clean.
I find that cakes with fruit added take the longer of the time frame.

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Warm Caramel Apple Cake Gluten Free Cake Recipe

Next up for the fall harvest is a Warm Caramel Apple cake using the gluten free yellow mix.  Easy simple alterations to make something ordinary into something Extraordinary. Lately I have been focusing on the Fall.  Its Apple Harvest time and I'm thinking of Caramel Apples.  What could be a better use for those last two Granny Smith apples than a Warm Caramel Apple Cake?

Caramel:

1/2 cup Butter

1/4 cup Whipping Cream

1 cup Brown Sugar

1/2 cup Chopped Pecans

2 Large Apples (2 1/3 cup Peeled and Sliced)

Cake:

1 Box of Betty Cocker Gluten Free Yellow Cake Mix

3.8 oz Box of of Jello Pudding (I used White Chocolate, no reason why)

1/3 cup Sugar

4 Eggs

1/2 cup Oil

3/4 cup Milk

1 T Vanilla

1/4 teaspoon Apple Pie Spice

Topping:

2/3 cup Fluffy White Frosting

1/2 cup (Frozen & Thawed) whipped Topping

Caramel to Drizzle

• Heat oven to 350 degrees.  Combine Butter, Cream and Brown Sugar in small sauce pan over low heat, stirring occasionally.  Once butter is just melted and sugar melted, pour into a 11 x 7 x 2 baking dish.  Sprinkle with pecans and top with sliced apples.

• In a large mixing bowl, add cake mix, pudding, sugar, eggs, oil, milk, vanilla and spice.  Combine with mixer on low speed for 2 minutes and well combined.  Carefully spoon batter over apple caramel mixture.

• Bake for 41 to 46 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Loosen sides of cake from pan with butter knife.  Turn cake over on platter and let remain for a minute to allow all the caramel to drizzle over cake.

• In a small bowl mix frosting and whipped topping.  Serve cake warm topped with frosting mixture drizzled with caramel topping.

*edited*
I just recently noticed that BC now has a similar version of this recipe posted.

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Gluten Free Pumpkin Spice Cake

First in line and just in time for the fall is a wonderful Pumpkin Spice Cake. I'm in love with this recipe.  It really did turn out better than my expectations.  I think it would make a super awesome Pumpkin Spice Muffin for the Thanksgiving Holidays.

I like to add pudding to the batter of the Gluten Free cake mixes.  I think it smooths over the grittiness I tasted in baking it according to the package directions.  It does make the cake a tad bit more dense.  Traditionally wheat based cakes are lighter.  That is OK, I actually like my cakes a bit on the dense yet moist side.  I think its perfect.  Not quite pound cake quality, not so light that you wonder where the cake went.  It ends up in the middle somewhere as a nice happy medium.

1 box Betty Gluten Free Yellow Cake Mix

1 3.8 oz. box of Pumpkin Spice Flavored Jello Pudding (seasonal flavor)

1/3 cup Sugar

4 Eggs

1/2 cup Oil

1 cup Pumpkin Puree

1/4 teaspoon Pumpkin Pie Spice

• Combine ingredients and whip for 3 to 4 minutes.

• Pour in equal amounts into greased 8" cake pans.

• Bake at 350 degrees for 41 to 46 minutes.

I will be sharing this with the Pumpkin Line up over at the Newlyweds,

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Betty Crocker Gluten Free Cake Mix Recipes

One cake mix, five great ideas

As most of you already know, I like to shop for my ingredients locally if at all possible.  That means my gluten free cake options are Yellow cake.  Period.  Not even chocolate.  I can easily order whatever I like from Amazon. In fact my Amazon Prime membership is worth its weight in gold.  However, when I run out and I go to the store, yellow is what my gluten free choice is.  

With that in mind, I challenged myself to come up with a hand full of ways to make Betty Crocker Gluten Free Yellow Cake mixes more fabulous.  Stay with me this week while I share my Betty Crocker Gluten Free Cake Mix Recipes.

The Line Up:

Pumpkin Spice Cake

Warm Caramel Apple

Pineapple Upside Down Cake

Lemon Cake with Lemon Filling

Strawberry Cake

Coconut Cake

How to Doctor a GF Yellow Cake Mix

How to doctor a GF Chocolate Cake Mix

Thank you for following along with all my ideas.  I love to hear about yours, thank you for suggesting them.  

• Slightly Indulgent Tuesday
• Gluten Free Wednesdays
• Works for me Wednesdays
• What's on the Menu
• Real Food Wednesday
• Ultimate Recipe Swap
• Food on Friday
• Foodie Fridays
• Frugal Fridays

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Betty Crocker Gluten Free Cake Mix Coupon: $1/1

A friend of mine just pointed me to Bettycrocker.com. Apparently they have a coupon up for $1 off any one box of Betty Crocker Gluten Free Dessert Mix.  If you are baking gluten free, like us, then you know that coupons are RARE.

So head on over there right now and print your coupon.

By the way, my sometimes gluten eating son says that this Betty Crocker Brownie mix is way better than the ones they make at school!

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Gluten Free Gooey Butter Cake Cookies

The original purpose of this cookie recipe was to create a copy cat recipe of a cookie I used to enjoy at a Memphis location of McAllisters Restaurant. Its not a chain-restaurant recipe though. I only ever found them served at this one particular location and they were so good. They are so incredible, soft and tender and buttery.   The recipe you see here is a gluten free version of the original.  You can find the original recipe I made at my friend Alison's place here.

1 Egg
1 box of Betty Crocker Gluten Free Yellow Cake mix
1 Tablespoon J-ello Vanilla Instant Pudding
1 8-ounce Cream Cheese, softened to room temp.
1 stick (1/2 cup) butter, softened to room temp.
Powdered Sugar for rolling

 Preheat oven to 350 degrees.

• Mix ingredients well. 
• Dough will be very sticky at this point. 
• Refrigerate overnight or a minimum of 4 hours. 
• Make into balls with heaping tablespoon portions or maybe a mellon baller if you have one. 
• Roll into powdered sugar. 
• Place balls about 1 to 2 inches apart on parchment lined baking sheet.
• Bake 10 to 12 minutes.
• Remove cookies from oven and set aside.
• Leave cookies on baking sheet for at least 5 minutes to set up before baking.
• Dust with additional sugar while still warm if desired.

NOTES:   Using only a tablespoon of Jello instant pudding so what the heck should you do with almost a full box of pudding?  Go ahead and add it to your cake recipe with one tablespoon short.  I've done this and it still works just fine!!!!!

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