apples

apple cider boulevardier

Do you guys need a drink?

Cuz I need a drink.

apple cider boulevardier | Brooklyn Homemaker

This week, and really this entire election cycle, has been a complete emotional whirlwind and I think we’re probably all ready for a nice stiff cocktail right about now.

And boy oh boy have I got a cocktail for you today.

apple cider boulevardier | Brooklyn Homemaker

A few months ago I discovered the “Boulevardier”, and I fell head over heels in love. (Don’t tell Russell).
If you’ve not heard of a Boulevardier, it’s basically just like a Negroni, but with whiskey instead of gin.

If it sounds like I’m speaking a foreign tongue and you have no idea what I’m saying, a Negroni is a classic cocktail, which first appeared in print in 1919, consisting of gin, campari, and sweet vermouth. They’re strong, herbaceous, floral, and rather bitter in a really refreshing way. The bitterness of Campari can be a bit of an acquired taste, but if you are a fan of apéritifs or digestifs you’d probably really enjoy it. Orson Welles said of the Negroni, “The bitters are excellent for your liver, the gin is bad for you. They balance each other.”
Smart man. It’s all about balance.

The thing is, I personally find the combination of gin and Campari a bit overpowering, so when I first tasted a Boulevardier, which substitutes bourbon for the gin, I was ecstatic and have been a huge fan ever since. It’s a strong cocktail, but the bitterness encourages sipping rather than chugging, which is never a bad thing!

apple cider boulevardier | Brooklyn Homemaker

We recently hosted the official opening part for Maxwell’s, and when I was planning the cocktail menu I decided to share my new love for the Boulevardier with all of our friends and neighbors. Like I said though, this is a pretty strong cocktail, and while we wanted everyone to have a nice time, we weren’t really trying to get all our friends wasted in the shop! Also, knowing that Campari can sometimes be an acquired taste, I was looking for a way to sweeten it up a little and mellow out the bitterness to make the cocktail appeal to a larger audience.

Since I was also making one of my favorite cakes for the party, and I was already buying fresh apple cider anyway, I thought I’d see if a splash of cider would help cut the bitterness, sweeten things up, and water things down.
Worked like a charm!
The cider mellows out the intensity of the Campari and makes this a delicious, autumnal, beautiful cocktail that everyone absolutely loved! I also decided to garnish the drink with some very thinly sliced apple rather than the traditional orange peel. So good!

apple cider boulevardier | Brooklyn Homemaker

I know that many people outside of the US are not very familiar with apple cider as we know it here in the northeast, so to explain, it’s basically nothing more than freshly pressed, unfiltered apple juice. If you can’t find fresh apple cider where you live, you could definitely substitute apple juice in a pinch. If you can get fresh cider though, I really think it has a superior flavor that’s a bit less cloying with a more intense apple-y richness.

apple cider boulevardier | Brooklyn Homemaker

Now, if this cocktail sounds good to you, but the idea of peeling yourself off the couch and putting pants on doesn’t, I’d like to offer you another way to put the ingredients for this drink into your hands.
Enter Drizly.com.
Drizly is similar to the food delivery websites that are so popular in larger cities right now, (Russell and I would probably starve to death without Seamless) but instead of food, Drizly delivers alcohol!

You have to be 21 (obvi), and you have to live within one of their delivery windows, but if both those things are true for you, the sky’s the limit! You can have any and all of your favorite hooch delivered right to your front door with the click of a button!
I mean, talk about a dream come true!

You can get the bourbon, Campari, and sweet vermouth you’ll need to make your very own boulevardier, and in some areas, you can even have the cider delivered! (I had to go to the store for that though, what a buzz kill!)

apple cider boulevardier | Brooklyn Homemaker

So, what are you waiting for?
You really have no excuse not to make yourself a fancy ass apple cider Boulevardier. It’s the perfect grown up cocktail for fall, and did I mention that Thanksgiving is only a few weeks away?

This drink is strong but not too strong, sweet but not too sweet, bitter but not too bitter, with a wonderfully warm, herbaceous, bright, and fruity flavor.

It doesn’t get much better than that, unless of course you have all the booze delivered to your front door without changing out of your PJs. Which you can.

apple cider boulevardier | Brooklyn Homemaker

Apple Cider Boulevardier

  • Servings: 1 cocktail
  • Print
1 1/2 oz. bourbon
3/4 oz. Campari
3/4 oz. Sweet Vermouth
1 1/2 oz. fresh apple cider
Ice
Thin apple slices for garnish

Place bourbon, campari, sweet vermouth, and apple cider into a cocktail shaker with plenty of ice. Shake just until well mixed and cold. Strain into a rocks glass, and serve with more ice.

Garnish with a slice or two of fresh, thinly sliced apple.

 

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Pork & apple stew

The internet is a seriously amazing place when you stop and think about it.

pork and apple stew | Brooklyn Homemaker

It’s hard to even remember what life was like before we had the world wide web, before smart phones, and before free public wifi. Back when you’d have to wait until you got home to look up the useless bar trivia we now have answers to at the click of a button. Way back when you had to consult actual cook books to find recipes, rather than finding pages and pages of search results for even the most obscure cuisines.

pork and apple stew | Brooklyn Homemaker

I have shelves sagging with cookbooks, but most of them spend more time collecting dust than helping me cook. These days I rely on the internet to provide me with drool-worthy recipes and endless culinary inspiration. Most of the time, even when a recipe sounds mind-blowingly delicious, I like to make a few changes here and there to suit my taste. Increase this, substitute that, omit the other. You know. I’m sure you do the same, at least some of the time.

pork and apple stew | Brooklyn Homemaker

In my ceaseless internet exploration I recently stumbled across a recipe for pork and apple stew from Better Homes and Gardens that I just HAD to try.
To that end, I thought I’d do something a little different today.

Please head over to Better Homes and Garden’s blog, Delish Dish for the rest of this post and to find the original recipe and see the changes I made to it.

pork and apple stew | Brooklyn Homemaker

This post was written in partnership with Better Homes & Gardens.
Tux Loerzel and Brooklyn Homemaker were not compensated for this post.

 

apple cider doughnut cake

You guys. Break out the streamers and balloons.

Brooklyn Homemaker turns two today!

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

It has been exactly two years since I started this whole adventure, and I gotta say that I’m really proud of myself and my humble little blog. I think a celebration is in order.

When Brooklyn Homemaker was born I had no idea how far I would come, or could come, or how much I’d learn, or grow, or how many friends I’d make, how many people’s lives I’d touch, or how many people’s lives would touch my own. Day by day, post by post, little by little; I’ve forged new relationships, met new people, tried new things, experimented with new recipes and ingredients, grown as a photographer and recipe developer, and slowly developed a dessert plate hoarding problem that’s beginning to concern my husband. I’ve also learned that while the blogging world is competitive place, it’s also a warm and welcoming place with a strong sense of community. It’s filled with genuinely lovely, charitable, supportive individuals who love to help each other out whenever and however they can.

Over the past two years I’ve also learned a lot about myself and what I want for and from Brooklyn Homemaker. I’ve learned to accept that what I like and what I don’t like is more important to me than what the blogging powers-that-be tell me is important. Lately I’m trying to take a quality over quantity approach when it comes to my posting schedule, and focus on what makes me happy rather than what I’m told will get me more re-pins and likes. I gotta be me. What else can I be?

apple cider doughnut cake with mascarpone icing and cider caramel sauce | Brooklyn Homemaker

When my first anniversary rolled around last year I decided to recreate the cake that started it all, the cake that launched 1,000 posts (well, 142 and counting), the incomparable Aunt Sassy cake. While this pistachio dream cake is seriously amazing, I couldn’t do it again because, well you know, been there done that. Twice.

This year I was looking for the perfect way to represent myself and my blog, in big fancy cake form. I wanted something both festive and elegant at the same time. Something refined and adult, but with a bit of fun and nostalgia thrown in for good measure. Being that it’s Fall and all, and being that Fall is the best season ever invented, I also wanted to do something seasonally appropriate. Something with apples…

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

Is there any better way to add fun and nostalgia to a dessert than to base it on something we ate as kids? I don’t think so. Luckily when I was growing up there were plenty of harvest festivals and county fairs for me to get nostalgic about. Upstate New York is just lousy with them this time of year! There’s the Lafayette Apple Festival, Tomatofest (hosted in my own hometown), the Jordan Fall Festival, countless county fairs, and the great New York State Fair (dat butter sculpture doe), just to name a few several…

Of course the best part of these fairs and festivals is always the food! There’s the staples like fried dough, funnel cakes, and corn dogs; but upstate we have our own regional specialties like salt potatoes, chicken spiedies, and steaming cups of fresh pressed warm apple cider. When it comes to fall festival foods though, my all time favorite is and always will be sweet little apple cider doughnuts fresh and warm from the fryer, sparkling with sugar and cinnamon.

As soon as those chubby little doughnuts crossed my mind I KNEW I had my idea.

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

Now, you may think that to really translate the essence of a doughnut into cake form it should be round, like a bundt cake. While I’d normally agree with you, I do plenty of bundt cakes around here. This occasion called for a true celebration cake. Something with layers. Something tall.

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

I’m not usually a huge fan of naked cakes. They can feel a little too hip and trendy for me, but I guess I live in Brooklyn so I should probably just get over that. I also feel like the whole point of icing a cake is to seal it under a thick delicious layer of sugar and fat to keep it from drying out or going stale. This time around though, I had this whole big bright idea to coat the cake layers in cinnamon and sugar rather than icing to really drive home the cider doughnut point.

We all make mistakes.

Even me. Even after two years of blogging.

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

I was really stuck on this idea of coating the cake layers in sparkly cinnamon sugar, so I brushed each one with some melted butter and pressed the sugar into it. Then I stacked away and sandwiched a thick blanket of icing between each layer. The icing squeezed out the sides a little as I stacked, and at first looked imperfect and rustic in a charming sort of way. Once I went ahead with the caramel drizzle though, I had a disaster on my hands.

Rather than drizzling evenly and elegantly down the sides of the cake, as soon as the caramel reached the icing it pooled and dripped and ran all over the place. I did my best to control the way I drizzled and poured to get the look I wanted, but to no avail. You’ll just have to trust me when I say that it looked really terrible. Even Russell, who generally knows to bite his tongue when I’m in the kitchen, had to admit that it wasn’t my best work. I mean, it’d still taste great but it certainly wasn’t going to photograph well, and this is a special occasion!

As fate would have it, Russell had friends visiting from LA and of course they rang the buzzer almost at the exact moment that I realized things weren’t going my way. I was already getting frustrated, and with guests coming through the kitchen with suitcases I started to get really embarrassed too. I try to project an image of domestic perfection through my blog, so when things don’t turn out perfectly I feel like it reflects poorly on me and my abilities as a baker and blogger. I was so upset and embarrassed by my cake that I actually just stood in front of it as our guests were coming in, trying to block it from view as they were getting settled. I knew I was being ridiculous, but that just made me feel even worse and I could feel my temper getting away from me. Rather than risk a blowout in front of people I barely knew, I put the cake in the fridge for a few minutes and went to sit and chat with our guests. Once I’d calmed down a little I felt brave enough to take the cake back out of the fridge and see what I could do with it. Luckily I had a bit of icing and caramel left over, so I scraped the mess off the sides and set to work with an icing spatula. Once the sides were nice and smooth, the caramel poured down the cake like a dream!
Phew! Crisis (and tantrum) averted.

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

This cake. Oh boy. This cake.
What can I say?

This cake is out of control. It’s a true celebration cake in every sense.
The cake itself is unbelievably moist and tender and springy, just like a fresh apple cider doughnut. It’s rich, subtly spiced, and just sweet enough; and just like an apple cider doughnut it has a delicate yet distinct apple-y flavor.
To add an adult, elegant touch I opted for a mascarpone cream icing rather than whipped cream or cream cheese. This was a new recipe to me, which can sometimes be risky, but in this case the risk really paid off. I think this might seriously be my new favorite icing, and it’s the absolute perfect compliment to this cake. Thick, creamy, rich, and just sweet enough. It has a texture almost like whipped cream, but somehow richer and thicker and more decadent (and certainly more stable at room temperature)
Then of course, there’s the caramel sauce. I don’t have words for just how good this stuff is. It’s insane, like eating a caramel apple, in sweet buttery sauce form. It’s made by reducing and reducing and reducing apple cider until thick and syrupy; then adding butter, cream, brown sugar, a bit of spice, and a touch of salt. I should have guessed this, but with this sauce the lost cinnamon sugar coating wasn’t even missed.
The sugary chubby little doughnuts on top aren’t absolutely necessary, but they sure are cute, and I really think they make this cake sing.

I couldn’t have asked for a better cake to celebrate my second anniversary. Here’s to many more to come, and here’s to you guys! Thanks for reading, and commenting, and thanks for coming along for the ride!

apple cider doughnut cake with mascarpone icing & cider caramel sauce | Brooklyn Homemaker

Apple Cider Doughnut Layer Cake with Spiced Mascarpone Icing and Apple Cider Caramel Drizzle

Apple Cider Doughnut Cake:
(adapted from Serious Eats)
12 tablespoons unsalted butter (1 1/2 sticks), at room temperature (plus more for pans)
2 medium cooking apples like Cortland or MacIntosh, peeled, cored, and roughly chopped
2 cups apple cider
3/4 cup buttermilk, at room temperature
2 teaspoons pure vanilla extract
3 3/4 cups all-purpose flour (plus more for pans)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/4 cup sugar
3/4 cup packed light brown sugar
5 large eggs, at room temperature
1/3 cup vegetable oil

Additional for assembly:
3 fresh apple cider doughnuts (optional)

For the Cake:
Adjust oven rack to middle position and preheat oven to 350°F. Brush the bottoms of 3 eight inch cake pans with butter. Place 8″ circles of parchment in the pans, and generously brush pans all over with butter and coat with flour, tapping out any excess.

In medium saucepan, bring chopped apple and cider to boil over medium-high heat. As apple begins to fall apart, stir and whisk with a fork to try to mash and break it up as much as possible. Reduce heat slightly and simmer and reduce, stirring frequently, until mixture measures exactly 1 1/2 cups, about 20 minutes or so. Cool at least 5 minutes in a large measuring cup before mixing in buttermilk and vanilla. Set aside.

In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and cinnamon; set aside.

In the bowl of an electric mixer, beat the butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.

Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 30 seconds.

Evenly divide batter between prepared pans. Bake until cake tester inserted in cake comes out clean, rotating cakes halfway through baking, about 30 to 40 minutes. Transfer cakes to cooling rack for about 20 or 30 minutes, before carefully removing the cakes from the pans to cool the rest of the way.

Cool completely, about 1 hour, before assembly. Just before assembly, remove parchment if still stuck to the cakes.

Apple Cider Caramel Sauce: 
(adapted from Café Sucre Farine)
2 cups apple cider
½ cup butter (1 stick)
1 cup dark brown sugar, packed
¾ cup heavy cream
¼ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon sea salt
2 teaspoons vanilla extract

Place apple cider in a medium heavy-bottomed pot. Bring to a boil, reduce to a high simmer, and cook until cider is reduced to ¼ cup. It should get a bit thick and syrupy. The thicker it gets the closer you need to watch it to be sure it doesn’t dry out or burn.
Add butter to the pan and heat until melted. Add the sugar, cream, salt and spices and whisk to combine. Bring to a gentle boil and cook for 7 minutes, stirring frequently.
Remove from heat and add vanilla extract, stirring to combine.

Mixture will thicken as it cools.

You’ll likely have more sauce than you need for this cake. Any extra should be kept in the refrigerator to be eaten with a spoon at midnight.

Spiced Mascarpone Cream Icing:
(adapted from Fine Cooking)
1 1/2 cups cold heavy cream
1 lb. (16 oz) mascarpone cheese, at room temperature
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt

In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until it begins to thicken and form soft peaks. In a separate bowl, stir together the mascarpone, sugar, vanilla, spices, and salt until smooth and well combined. Transfer mascarpone mixture to bowl with thickened cream and beat on low speed until almost smooth, 30 to 60 seconds. Scrape down the sides and fold to incorporate. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60 seconds. Do NOT overbeat or the frosting will become grainy.

Assemble Cake:
Place the first cake layer on an 8″ cardboard cake round, serving plate, or cake stand. If necessary, trim the top with a cake leveler or sharp serrated knife to create a flat surface. Top with about 1/3 of the mascarpone cream icing and evenly smooth out with an icing spatula. Add the next layer, trim and ice with the same amount of icing, then add the third layer and trim flat as necessary. Top the third layer with about half of the remaining icing, and smooth it out as flat as possible. Spread the remaining icing in a very thin smooth layer over the sides of the cake, and put it in the refrigerator to firm up for about 30 minutes.

Top the cake with about 3/4 to 1 cup of the cooled caramel sauce, carefully and evenly drizzling some down the sides.

If desired, top the finished cake with 3 small fresh apple cider doughnuts.

This cake will keep well in a cake saver at room temperature for up to 3 days, if the weather is not too hot or humid. Otherwise, wrap tightly and store in the refrigerator for up to 3 days. Bring to room temperature for at least an hour before serving.

spiced apple cider bundt cake with buttered bourbon glaze #bundtbakers

It’s the third Thursday of the month y’all! You (probably) know what that means!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Bundt bonanza baby! #bundtbakers is back and this month’s theme is BOOZE!!!

Now that’s my kinda theme! I knew when I joined the bundt bakers that booze was bound to turn up as a theme sooner or later, and I’ve been waiting patiently since day one. When I hosted a few months back I almost chose it myself, but I decided that I shouldn’t force it. Thankfully I didn’t have too long to wait!

I want to say a big big thank you to our host, Lauren of From Gate to Plate, and remind everyone to keep scrolling down after the recipe to see all of the beautiful booze based bundts everyone baked this month!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

I wanted my bundt this month to have a nice assertively boozey flavor, but also wanted the cake to be seasonally appropriate with some kind of Autumnal produce.

After weighing several options I decided on an apple spice cake with a boozey glaze. I love the flavor of apple cider spiked with a bit of whiskey so I figured I couldn’t go wrong turning that into a cake. I opted for bourbon because it has such a nice sweet caramel-y flavor, but in a pinch you could use other whiskeys. Scotch might be a bit too smoky, though that actually could be an interesting addition.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

As fate would have it, I’d have a few stumbling blocks before I’d end up with a finished cake to slice into.

Early on I had a feeling that the batter was too liquid, but I’d gotten the recipe from a trusted source so I powered through and put the cake in the oven. The minute it came out of the oven I knew it wasn’t good. The cake seemed like it had hardly risen at all, but within minutes it managed to start to sink in the center. I waited for it to cool a bit before un-molding, but the minute I lifted the pan off of the cooling rack I knew something had gone very wrong. The texture was dense and rubbery, almost flan-like, and not in a good way. I think the addition of a small amount of bourbon to the batter may have made things even worse, but I hadn’t made any serious changes or substitutions so I still don’t fully understand what went wrong.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Not being one to accept failure, especially in the face of a #bundtbakers deadline, I asked Russell to run to the store for me while I washed the pan and took out more butter to soften.

The second time around I decreased the amount of liquid and apple and increased the amount of flour. Before the batter even went into the pan I knew things were going to be okay.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Aaaand then I went to make the glaze.

I thought a brown sugar bourbon glaze would compliment the flavors in the cake really nicely, but when I tried creaming the brown sugar with butter it refused to dissolve and the resulting glaze had a terrible gritty texture. Ugh. Seriously?

So, that batch went in the garbage along with my first cake. Next I tried melting the butter and brown sugar together in a saucepan to get rid of the grit factor, but again, disaster. I don’t know if my brown sugar was old or something, or if I was just having an off day. Either way, two cakes had been baked and I was about to make a third glaze.

Thankfully the third time really was a charm, and the glaze was perfect both in texture and flavor. Phew!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

In the end, this cake was worth all the effort and frustration.

It’s unbelievably moist and wonderfully tender with loads of fresh apple flavor and plenty of spice. Like apple pie in cake form, with a hint of sweet bourbon to round everything out. It doesn’t get much better than that, especially this time of year. Bourbon has such a rich caramel-y flavor that the buttered bourbon glaze perfectly compliments all that apple and cider and spice. The glaze does have a kick to it, but you get such a small amount in every bite of cake that it feels really well balanced. None of the alcohol gets cooked out of the glaze though, so this cake is strictly for adults. Sorry kiddos!

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Spiced Apple Cider Bundt Cake with Buttered Bourbon Glaze

adapted from Serious Eats

1 stick unsalted butter, softened (plus more for pan)
1 medium firm apple (I used Braeburn), peeled and grated (about 3/4 cup grated apple)
1 cup apple cider
1/2 cup buttermilk
2 tablespoons (1 oz) bourbon whiskey
1 tsp vanilla
3/4 cup sugar
1/2 cup dark brown sugar
3 large eggs
1/4 cup canola oil
3 cups all purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon coarse kosher salt
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 1/2 teaspoons cinnamon

Preheat oven to 350°F.  Generously butter and flour a non-stick 10 cup bundt pan and refrigerate until ready for use.
In a medium bowl, mix together the grated apples, apple cider, buttermilk, bourbon, and vanilla. Set aside.
In a large bowl or stand mixer, cream together the butter and white and brown sugars until fluffy. Add the eggs one at a time, incorporating fully between each addition.  Mix in canola oil until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cloves, nutmeg, and cinnamon.
Add 1/3 of the flour mixture to the butter mixture, mixing just until incorporated. Scrape down the sides of the bowl before adding 1/2 of the liquid mixture. Mix to combine and scrape down the sides of the bowl. Repeat with the remaining flour and liquid, ending with flour.
Pour batter into the prepared bundt pan and smooth out the top. Bake for 50-55 minutes, or just until a toothpick inserted in center comes out clean.  Let cool for 20 minutes in the pan before inverting onto a cooling rack to remove from the pan. Cool completely before drizzling with glaze.

Buttered Bourbon Glaze:
4 tablespoons melted butter
3 tablespoon bourbon
1 1/2 cup confectioners’ sugar, sifted

To make the glaze, melt and slightly cool the butter. Whisk in the confectioner’s sugar and bourbon until smooth and free of lumps. If too thick, you can add a few more drops of bourbon until it reaches the desired consistency. Drizzle or pour over the top of the completely cooled cake and allow the glaze to dry before serving.

spiced apple cider bundt cake with buttered bourbon glaze | Brooklyn Homemaker

Check out this bounty of boozey bundts! They all sound amazing, and I can’t believe how much our group is growing!