Recipes
Our collection of Dessert recipes are listed below.
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
For your convenience (and our sanity)
the recipes are sub-categorized and listed in alphabetical order.
*Some sub-sections have gotten so big they needed their own page.
If you don't see recipes listed here, click on the sub-section title for those recipes.
Please remember to always be careful in the kitchen!
Well, you really should just be careful in general, but...
Oh! Sorry, got a little side-tracked. *blushes*
Please use caution (and common sense) when cooking and preparing food.
Minors, children, and inexperienced chefs
should always seek the assistance of an adult, parent, or more experienced chef.
They should also clean up their messes, especially if they're using their mom's kitchen. o_O
If you'd like to ask us a question, submit a recipe, or just say hi,
you can reach us at:
[email protected]
you can reach us at:
[email protected]
Submitted by KS
2 cups sifted flour
1/2 teaspoon salt
1 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Approximately 1/2 cup cherry preserves
Sift together flour and salt, set aside. Cream butter and sugar until light and fluffy, mix in extracts. Slowly mix in flour 1/2 cup at a time, until barely blended. Chill dough for 2 hours.
Preheat oven to 325 degrees. Shape dough into 1 inch ball, handling quickly, space 2 inches apart on ungreased baking sheets. Press each ball with thumb to make a deep print - fill each with a small amount of the cherry preserves. Bake for 15 minutes or until lightly colored. Transfer to wire racks to cool; when completely cooled, store in the refrigerator. Makes about 4 dozen.
2 cups sifted flour
1/2 teaspoon salt
1 cup unsalted butter
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
Approximately 1/2 cup cherry preserves
Sift together flour and salt, set aside. Cream butter and sugar until light and fluffy, mix in extracts. Slowly mix in flour 1/2 cup at a time, until barely blended. Chill dough for 2 hours.
Preheat oven to 325 degrees. Shape dough into 1 inch ball, handling quickly, space 2 inches apart on ungreased baking sheets. Press each ball with thumb to make a deep print - fill each with a small amount of the cherry preserves. Bake for 15 minutes or until lightly colored. Transfer to wire racks to cool; when completely cooled, store in the refrigerator. Makes about 4 dozen.
4 ounces unsweetened chocolate, melted.
1/2 cup oil
1 1/2 cup sugar
1/2 dark brown sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pecans, finely chopped
Confectioners' sugar
Mix chocolate with oil and sugars. Add eggs one at a time; add vanilla. Sift dry ingredients; blend into creamed mix. Add nuts. Chill 2 hours.
Preheat oven to 350 degrees. Roll dough into balls, then roll them in confectioners sugar. Place on greased cookie sheet 2-3 inches apart. Bake 10-12 minutes. Cool slightly before removing from pan. Makes about 4 dozen.
1/2 cup oil
1 1/2 cup sugar
1/2 dark brown sugar
4 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pecans, finely chopped
Confectioners' sugar
Mix chocolate with oil and sugars. Add eggs one at a time; add vanilla. Sift dry ingredients; blend into creamed mix. Add nuts. Chill 2 hours.
Preheat oven to 350 degrees. Roll dough into balls, then roll them in confectioners sugar. Place on greased cookie sheet 2-3 inches apart. Bake 10-12 minutes. Cool slightly before removing from pan. Makes about 4 dozen.
(Chocolate is supposed to be one of the greatest aphrodisiacs of all.)
2 egg whites
1/8 tsp. cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 tsp vanilla
6 oz pkg. Hershey's Kisses
Beat egg whites with cream of tartar and salt in small mixing bowl until soft peaks form. Gradually beat in sugar, continue beating until stiff. Add vanilla, beat a little more.
Drop meringue mixture by half teaspoons onto greased cookie sheets. Top each dollop with Hershey's kiss. Cover kiss completely with another half teaspoon of meringue. Place in preheated oven set to 375 F. Immediately turn off oven and let cookies remain in oven overnight or until completely dry. Makes 2 1/2 dozen.
2 egg whites
1/8 tsp. cream of tartar
1/8 teaspoon salt
2/3 cup sugar
1 tsp vanilla
6 oz pkg. Hershey's Kisses
Beat egg whites with cream of tartar and salt in small mixing bowl until soft peaks form. Gradually beat in sugar, continue beating until stiff. Add vanilla, beat a little more.
Drop meringue mixture by half teaspoons onto greased cookie sheets. Top each dollop with Hershey's kiss. Cover kiss completely with another half teaspoon of meringue. Place in preheated oven set to 375 F. Immediately turn off oven and let cookies remain in oven overnight or until completely dry. Makes 2 1/2 dozen.
4 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups brown sugar, firmly packed
2 eggs
2/3 cups buttermilk
1 cup chopped pecans
2 cups dates, cut up
1 cup candied cherries, cut in quarters
2 - 4 ounce (1 cup) candied fruits and peels
Red or green candied cherries for top (optional)
Sift together flour, soda and salt. Cream shortening. Add sugar and eggs, beat until light and fluffy. Add buttermilk and flour mixture and mix well. Add nuts, cherries, dates and candied fruits, mix. Chill dough for several hours.
Drop by teaspoon about 2 inches apart on a greased cookie sheet. Top each cookie with 1/2 of a candied cherry. Bake at 375 degrees for 8-10 minutes. Makes about 8 dozen.
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
2 cups brown sugar, firmly packed
2 eggs
2/3 cups buttermilk
1 cup chopped pecans
2 cups dates, cut up
1 cup candied cherries, cut in quarters
2 - 4 ounce (1 cup) candied fruits and peels
Red or green candied cherries for top (optional)
Sift together flour, soda and salt. Cream shortening. Add sugar and eggs, beat until light and fluffy. Add buttermilk and flour mixture and mix well. Add nuts, cherries, dates and candied fruits, mix. Chill dough for several hours.
Drop by teaspoon about 2 inches apart on a greased cookie sheet. Top each cookie with 1/2 of a candied cherry. Bake at 375 degrees for 8-10 minutes. Makes about 8 dozen.
1 cup Butter or margarine; softened
1/2 cup Brown sugar, firmly packed
1 Egg
1/3 cup molasses
3 cups Sifted all-purpose flour
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 tsp Cinnamon
3/4 tsp Ginger
1/4 tsp Nutmeg
1 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
Beat butter until creamy; gradually add sugar, beating until fluffy. Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour. Roll out on lightly floured board to 1/8-inch thickness. Cut with floured gingerbread man cookie cutter. Place on greased cookie sheets. Bake in preheated 350 degrees F. oven for 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and raisins.
1/2 cup Brown sugar, firmly packed
1 Egg
1/3 cup molasses
3 cups Sifted all-purpose flour
1/2 tsp Baking Soda
1/4 tsp Salt
3/4 tsp Cinnamon
3/4 tsp Ginger
1/4 tsp Nutmeg
1 1/2 cups Quaker Oats, uncooked (quick or old-fashioned)
Beat butter until creamy; gradually add sugar, beating until fluffy. Add egg; beat until light and fluffy. Blend in molasses. Sift together flour, soda, salt and spices. Add to creamed mixture; blend well. Stir in oats. Chill dough at least 1 hour. Roll out on lightly floured board to 1/8-inch thickness. Cut with floured gingerbread man cookie cutter. Place on greased cookie sheets. Bake in preheated 350 degrees F. oven for 10 to 12 minutes; cool. Decorate with confectioners' sugar frosting, red cinnamon candies, semi-sweet chocolate pieces and raisins.
Submitted by KL
4 egg yolks
1 1/2 cup sugar
1 cup butter
3 cup flour
1 cup walnuts
The night before planning to serve: cream sugar and shortening [or butter]; add egg yolks, beaten. Stir in flour and add nuts, shape into two loaves. Let stand in refrigerator overnight. Next day slice thin pieces and bake on cookie sheet at 350 degrees until golden.
4 egg yolks
1 1/2 cup sugar
1 cup butter
3 cup flour
1 cup walnuts
The night before planning to serve: cream sugar and shortening [or butter]; add egg yolks, beaten. Stir in flour and add nuts, shape into two loaves. Let stand in refrigerator overnight. Next day slice thin pieces and bake on cookie sheet at 350 degrees until golden.
1 cup sugar
4 egg whites
3 feet parchment paper
1 package (16 ounces) M&M's (preferably the holiday ones)
Preheat oven to 250 degrees. Combine sugar and egg whites. Using an electric mixer, beat until stiff peaks form. Spoon mounds of the mixture onto two cookie sheets lines with parchment paper. Sprinkle M&M's onto the mounds. Bake at 250 degrees for about 1 hour. Test by turning over and tapping the bottoms; they should be hard and sound hollow. Makes approximately 2 dozen.
4 egg whites
3 feet parchment paper
1 package (16 ounces) M&M's (preferably the holiday ones)
Preheat oven to 250 degrees. Combine sugar and egg whites. Using an electric mixer, beat until stiff peaks form. Spoon mounds of the mixture onto two cookie sheets lines with parchment paper. Sprinkle M&M's onto the mounds. Bake at 250 degrees for about 1 hour. Test by turning over and tapping the bottoms; they should be hard and sound hollow. Makes approximately 2 dozen.
A Holiday Favorite
Submitted by KL
3/4 cup shortening
1 cup packed brown sugar
1 egg
4 tablespoons molasses (mild or full flavored, your choice)
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar for dipping
Cream shortening, gradually add brown sugar, and cream thoroughly. Beat egg and add it and molasses to creamed mixture. Sift flour once and then sift it together with dry ingredients and add to creamed mixture, mixing well. Chill mixture in fridge for two hours.
Once dough is sufficiently chilled, preheat oven to 375 degrees F. Roll cookie dough mixture into balls, dip one side of ball in granulated sugar, and place ball, sugared side up, on greased cookie sheet, 3 inches apart. Lightly sprinkle each cookie with 2 to 3 drops of water. Bake for 10 to 12 minutes- dough should be set, but not hard. Remove from cookie sheet to wire rack to cool. Yields 48 cookies.
Submitted by KL
3/4 cup shortening
1 cup packed brown sugar
1 egg
4 tablespoons molasses (mild or full flavored, your choice)
2 1/4 cups flour
1/2 teaspoon salt
2 teaspoon baking soda
1/2 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ginger
granulated sugar for dipping
Cream shortening, gradually add brown sugar, and cream thoroughly. Beat egg and add it and molasses to creamed mixture. Sift flour once and then sift it together with dry ingredients and add to creamed mixture, mixing well. Chill mixture in fridge for two hours.
Once dough is sufficiently chilled, preheat oven to 375 degrees F. Roll cookie dough mixture into balls, dip one side of ball in granulated sugar, and place ball, sugared side up, on greased cookie sheet, 3 inches apart. Lightly sprinkle each cookie with 2 to 3 drops of water. Bake for 10 to 12 minutes- dough should be set, but not hard. Remove from cookie sheet to wire rack to cool. Yields 48 cookies.
Submitted by KL
Making krumkake is a beloved family event in my household every December. We cover the counter with parchment paper and lay everything out as it's grilled and shaped. I received the grill as a gift from my husband. I have always used a wooden cone for shaping the tubes that belonged to my mother, who got it as a gift from her mother. It's a joy to see my own daughter using it now. :D ~KL)
Traditional Krumkake
1/2 cup butter
4 eggs
1 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1 1/2 cup flour
2 tablespoons cornstarch
Sweetened whipped cream (optional)
To make: Melt butter and cool slightly. In medium mixing bowl, beat eggs with an electric mixer on medium speed for 1 minute. Add sugar; beat about 3 minutes or until sugar is almost dissolved. (Do not over beat!) Stir the cooled butter, cardamom and vanilla into egg mixture.
In a small mixing bowl, combine flour and cornstarch. Add flour mixture to egg mixture. Stir just till smooth. Drop by spoonful onto heated krumkake iron. Roll immediately on a wooden cone to shape into a tube. If you like, pipe the cookie cones full of sweetened whipped cream and serve immediately.
Makes about 36 cookies.
Krumkake With a Twist
1 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 cups half & half
3 cups flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
Mix ingredients together. Using a krumkake iron, drop a rounded teaspoon on the hot iron. Bake until golden light brown. Roll immediately on a wooden cone to shape. Fill or dust w/sugar and serve.
Krumkake Hints:
-Truvia or sugar substitute can be used in recipes
-Rediwhip w/spray nozzle makes it a lot easier to fill the krumkake tubes.
-Use waxed paper beneath and above when storing in container.
-Another serving hint- press dough into round bottomed coffee cup after removing from iron to make yummy 'ice cream dishes'.
-Fill with jam of choice mixed w/whipped cream, or dust with powered sugar for a 'snowstorm' effect.
-Do NOT use margarine!!!!
Making krumkake is a beloved family event in my household every December. We cover the counter with parchment paper and lay everything out as it's grilled and shaped. I received the grill as a gift from my husband. I have always used a wooden cone for shaping the tubes that belonged to my mother, who got it as a gift from her mother. It's a joy to see my own daughter using it now. :D ~KL)
Traditional Krumkake
1/2 cup butter
4 eggs
1 cup sugar
1/2 teaspoon ground cardamom
1/2 teaspoon vanilla
1 1/2 cup flour
2 tablespoons cornstarch
Sweetened whipped cream (optional)
To make: Melt butter and cool slightly. In medium mixing bowl, beat eggs with an electric mixer on medium speed for 1 minute. Add sugar; beat about 3 minutes or until sugar is almost dissolved. (Do not over beat!) Stir the cooled butter, cardamom and vanilla into egg mixture.
In a small mixing bowl, combine flour and cornstarch. Add flour mixture to egg mixture. Stir just till smooth. Drop by spoonful onto heated krumkake iron. Roll immediately on a wooden cone to shape into a tube. If you like, pipe the cookie cones full of sweetened whipped cream and serve immediately.
Makes about 36 cookies.
Krumkake With a Twist
1 cup butter
1 1/2 cups sugar
2 eggs
1 1/2 cups half & half
3 cups flour
1 teaspoon vanilla extract
1 teaspoon lemon extract
Mix ingredients together. Using a krumkake iron, drop a rounded teaspoon on the hot iron. Bake until golden light brown. Roll immediately on a wooden cone to shape. Fill or dust w/sugar and serve.
Krumkake Hints:
-Truvia or sugar substitute can be used in recipes
-Rediwhip w/spray nozzle makes it a lot easier to fill the krumkake tubes.
-Use waxed paper beneath and above when storing in container.
-Another serving hint- press dough into round bottomed coffee cup after removing from iron to make yummy 'ice cream dishes'.
-Fill with jam of choice mixed w/whipped cream, or dust with powered sugar for a 'snowstorm' effect.
-Do NOT use margarine!!!!
Submitted by KS
1 cup butter
1 1/2 cup sugar
1 egg
1 teaspoon peppermint extract
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
red food coloring
Cream butter, gradually add sugar, beating until light and fluffy. Add egg and peppermint extract, mix well. Combine flour, baking powder and salt; add to creamed mixture, beating just until blended. Divide dough in half and place into separate bowls. Add a few drops of red food coloring to one of the bowls; knead until coloring is evenly distributed. Cover, refrigerate both halves until firm (about 1-2 hours).
On floured wax paper, roll each half of dough to a 16 inch by 8 inch rectangle. Invert white dough onto red. Peel wax paper from white dough. Tightly roll dough in jellyroll fashion, starting with the long end and peeling the red dough as you roll. Cover and refrigerate for several hours.
Slice dough about 1/4 inch thick and place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove and place on wire racks to cool. About 5 dozen.
1 cup butter
1 1/2 cup sugar
1 egg
1 teaspoon peppermint extract
2 1/2 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
red food coloring
Cream butter, gradually add sugar, beating until light and fluffy. Add egg and peppermint extract, mix well. Combine flour, baking powder and salt; add to creamed mixture, beating just until blended. Divide dough in half and place into separate bowls. Add a few drops of red food coloring to one of the bowls; knead until coloring is evenly distributed. Cover, refrigerate both halves until firm (about 1-2 hours).
On floured wax paper, roll each half of dough to a 16 inch by 8 inch rectangle. Invert white dough onto red. Peel wax paper from white dough. Tightly roll dough in jellyroll fashion, starting with the long end and peeling the red dough as you roll. Cover and refrigerate for several hours.
Slice dough about 1/4 inch thick and place on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove and place on wire racks to cool. About 5 dozen.
2 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 3/4 cups (15 ounce can) LIBBY'S pure Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)
Combine flour, baking soda and salt in medium bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze. Makes about 4 dozen.
Orange glaze: Combine 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in a medium bowl until smooth.
(recipe from Libby's brand pie filling)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 3/4 cups (15 ounce can) LIBBY'S pure Pumpkin
2 tablespoons orange juice
1 teaspoon grated orange peel
1/2 cup chopped nuts (optional)
Orange glaze (recipe follows)
Combine flour, baking soda and salt in medium bowl; beat until creamy. Add egg, pumpkin, orange juice and orange peel; beat until combined. Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets. Bake in preheated 375 degree oven for 12-14 minutes or until edges are set. Remove to wire racks to cool completely. Spread each cookie with about 1/2 teaspoon orange glaze. Makes about 4 dozen.
Orange glaze: Combine 1 1/2 cups sifted powdered sugar, 2 to 3 tablespoons orange juice and 1/2 teaspoon grated orange peel in a medium bowl until smooth.
(recipe from Libby's brand pie filling)
Submitted by KL
(Along with other German delicacies, these cookies were a traditional favorite at Christmas Eve celebrations at my grandparents house. :D ~KL)
3 egg whites
a pinch of salt
1 cup + 2 tablespoons sugar
2 1/2 cups almonds, ground (with skin)
2 teaspoons cinnamon
1/2 tablespoons lemon juice
2 cups powdered sugar, for rolling
Beat egg whites together with salt until stiff. Slowly add sugar and beat until stiff but not dry. Set aside about 1/2 cup of the sugar and egg white mixture for later use. Add ground almonds, cinnamon, and lemon juice to remaining mixture. Form dough into a ball and allow to chill for 1 hour.
When ready, take out dough from the refrigerator. Preheat oven to 300 degrees F. Spread a 1/4-inch layer of powdered sugar over intended work surface and then roll the ball in the powdered sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; add powdered sugar as needed to make the dough workable. With a star-shaped cookie cutter, cut out and place shapes on a baking sheet covered with baking paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300 degrees F for 25 minutes. Remove and let cool on wire racks or cooling board.
(Hint: since there is no flour, those with wheat allergies can happily eat these cookies. They're wonderful with coffee or a nice glass of milk.)
(Along with other German delicacies, these cookies were a traditional favorite at Christmas Eve celebrations at my grandparents house. :D ~KL)
3 egg whites
a pinch of salt
1 cup + 2 tablespoons sugar
2 1/2 cups almonds, ground (with skin)
2 teaspoons cinnamon
1/2 tablespoons lemon juice
2 cups powdered sugar, for rolling
Beat egg whites together with salt until stiff. Slowly add sugar and beat until stiff but not dry. Set aside about 1/2 cup of the sugar and egg white mixture for later use. Add ground almonds, cinnamon, and lemon juice to remaining mixture. Form dough into a ball and allow to chill for 1 hour.
When ready, take out dough from the refrigerator. Preheat oven to 300 degrees F. Spread a 1/4-inch layer of powdered sugar over intended work surface and then roll the ball in the powdered sugar until covered. Roll into a flat disk about 1/4-inch thick. The dough will have a sticky consistency; add powdered sugar as needed to make the dough workable. With a star-shaped cookie cutter, cut out and place shapes on a baking sheet covered with baking paper. With a pastry brush, brush a small amount of the reserved egg white mixture onto the top of each cookie. Bake at 300 degrees F for 25 minutes. Remove and let cool on wire racks or cooling board.
(Hint: since there is no flour, those with wheat allergies can happily eat these cookies. They're wonderful with coffee or a nice glass of milk.)
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