Desserts – Siobhan Muir

Recipe for Romance: Gramma’s Lemon Bars

Posted on February 3, 2024February 5, 2024 by Siobhan Muir

Recipe for Romance Two champagne glasses against a purple sparkly background with bells and ribbons at their base

Welcome to Recipe for Romance! I have a new book coming out this month! Yay! It’s called IN PLAIN SIGHT and the heroine is the Sheriff of Summit Springs, Colorado. But if you haven’t read the first book in the series (or rather the story that connects to the one coming), here it is. Let’s get started. I’m sharing a snippet of BROKEN CHAINS, the 5th book to be published in a multi-author series for Summit Springs Sapphic Romance. Merida is estranged from her family so she’s REALLY surprised when she gets an inheritance from her grandmother. Available Now: Broken Chains An official looking envelope with a lawyer’s name from Indianapolis, Indiana sat on the table and Merida paused. What’s this? It was addressed to her new legal name Merida Roark, the name she’d picked when she left her family behind due to their unreasoning homophobic hate. She’d cut off all ties, changed her name, closed her social media and bank accounts, and fled to Colorado. It had hurt at first, but the freedom to be who she truly was made up for it and now she didn’t think of the family at all. Who the hell would send me anything official? She took a deep breath, inhaling the soothing scent of peony, and opened the letter. Thick paper with a fancy letterhead slid out of the envelope and she started to read. Dear Ms. Merida Roark, I have the distinct honor and regret to inform you of the passing of Edna Bernice Edgerton of Indianapolis, Indiana. According to Edna’s last will and testament, an inheritance fund of fifty thousand dollars ($50,000) has been awarded to you as her beneficiary. Merida stopped reading and tried to breathe. Edna Bernice Edgerton had been Merida’s paternal grandmother before she left the fold. None of her family had supported the person she was. In fact, some had blatantly ignored her wishes and set her up on several blind dates with men who’d been told she was looking for a husband. Her father even went as far to suggest the only reason she wasn’t interested in men was because she hadn’t had sex. I hadn’t had sex with men. The idea grossed her out even now. She shook her head and kept reading. Please return the following affidavit signed and notarized, with your current mailing address and email, and a certified check will be mailed out to you. Please respond within 30 days of receipt of this letter. In the event that the beneficiary, Merida Leighann Roark, is no longer living, please have her representative inform us immediately. The monies will then be held in trust for the Edgerton family as per Mrs. Edna Bernice Edgerton’s will. Thank you. Sincerely, William T. Marks,Attorney at Law. Merida blinked. Her paternal grandmother had set aside fifty thousand dollars for her. Holy shit. She’d known Granny Bernie was loaded, but she’d cut the entire Edgerton clan out of her life so she figured that was that. And Granny Bernie never said a thing supporting Merida’s attraction to women. She’d said exactly nothing. When the family belittled or derided her, Granny kept her stern silence. When the family asked Merida to not attend family functions with her girlfriends “because the children shouldn’t see that kind of thing,” Granny never overrode them. So why the hell would she leave me fifty grand? Gramma’s Gluten-Free Lemon Bars https://www.youtube.com/watch?v=ffawIM6FGbI&t=3s Everyone likes lemon bars – even Mr. SM, who hates lemon desserts – and this is a great recipe to sweeten up even the most sour person at the party. Ingredients Crust 1 cup 1:1 Gluten-Free all-purpose flour (I use Bob’s Red Mill 1:1) 1/2 cup (1 stick) butter 1/4 cup powdered sugar Mix ingredients and spread in a 9 x 13 inch pan. Press into the bottom until it fills the whole pan. Bake at 350 F (177 C) for 10-15 minutes. Check often, burns easily! Let cool. Lemon Confection 1 cup sugar 2 eggs, beaten with fork 2 Tbsp flour 1/2 tsp baking powder 3 Tbsp lemon juice 1/4 tsp salt Mix until smooth and pour over crust. Bake at 350 F (177 C) for 15-20 minutes, or until firm. Again, it burns easily, so watch closely. Let cool in the pan, then cut into squares for serving.

Recipe for Romance: Thumbprint Cookies

Posted on September 9, 2023September 6, 2023 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, September) or is coming out in the current month, and a recipe that either goes with the tale or goes with the month. Confused yet? Excellent! lol Let’s get started. I’m sharing a snippet of STAR LIGHT, STAR BRIGHT, book 2 in the Triple Star Ranch series. Henry’s really done with the whole rock star thing and he’s ready to get away. He’s just looking for something real, like homemade thumbprint cookies. Out now: Star Light, Star Bright “Mornin’. Would you be willin’ to let me out?” Henry hoped his voice sounded sufficiently friendly and innocent. Yeah, good luck with that. “And you are, sir?” “Ah, Henry Bright. I was here with Lariat Records for the release party.” At least that’s what he thought it was. The guard eyed him narrowly before checking the list he held in his hands. “I see your name here. Where’s your car?” “I’m pretty sure it’s waitin’ on the others in my party to get their asses out of bed.” He hammed up his Wyoming accent as if he was a big, dumb, good ole boy just making his way in the world. “I needed some fresh air and a walk. No need to wake ’em up just for me.” The guard snorted. “You said ‘fresh air’? You know this is Tennessee, right?” Henry laughed. “Yes, sir. I have noticed it’s a bit more muggy here than Wyoming. But it makes for amazin’ sunsets, that’s for sure.” “You really are Henry Bright, the Kick-ass Cowboy Western star?” The way the guard said it emphasized his western origins. “Yes, sir. Born and raised on windy high mountains and deep winding canyons.” He gave the guard a lopsided grin. The guard shot a furtive look around. “Would you, uhm, be willin’ to sign your last CD? I listen to it all the time. I’ll even call you a cab to take you wherever you wanna go.” Henry raised his eyebrows before he gave a relieved nod. “Sure thing. Bring it here.” “Thanks a lot.” The guard shot him a dopey grin and hurried back to the shack. “You can sign it to Arnold, please. I’ll just make that call for you.” Henry blinked. Apparently, his luck hadn’t completely run out. You just never can tell who’s a fan. Gluten-free thumbprint cookies Thumbprint cookies are a common American treat that I’ve seen since I was a kid. They’re basically shortbread cookies with an extra zing of sweet jam (or tart if you’re so inclined). Ingredients 1 cup butter (2 sticks) at room temperature 1/2 cup granulated sugar 2 large eggs, room temperature 1 tsp vanilla extract 1/4 tsp salt 2 1/2 cups gluten-free 1:1 baking flour 3/4 cup jam, any kind 1 cup chopped nuts (optional) Directions 1. Beat butter and sugar on high speed for about three minutes. Add eggs* and vanilla to butter mixture and mix until blended. *If you are using the nut option, separate eggs into yolks and whites, saving the whites to ‘glue’ the nuts to the outside of the cookies. Reduce the flour by 1/2 cup. 2. Add flour and salt to the butter mixture and mix until just combined but no powder is left. 3. Chill the dough in the fridge uncovered for about 30 minutes until stiff. 4. Pre-heat oven to 350 F (177 C) and line 2 baking sheets with parchment paper. 5. Roll the dough into ~1″ balls (about a Tbsp of dough) and place them on the parchment lined sheets spaced about 2 inches (5 cm) apart.** ** If using nuts, whisk the egg whites until frothy and dip the dough balls into the froth. Then roll them in the chopped nuts until covered. 6. Press down gently on each ball with your thumb to make a small well in the center of the cookie. Fill the well with about 1/2 tsp of jam. 7. Bake the cookies for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the baking sheets to firm up before moving them to a wire rack to cool completely.

Recipe for Romance: Cinnamon Roll Apple Pie

Posted on June 11, 2023June 11, 2023 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, June or is coming out in the current month, and a recipe that either goes with the tale or goes with the month. Confused yet? Excellent! lol Let’s get started. I’m sharing a snippet of THE KAROBIS CALLS, book 4 in the 4 part Ivory Road serial. Iliana has returned to the school and found it burning. After she found survivors, she takes Naomi and goes after those kidnapped, including Brandon. I think everyone needs a sweet treat after something like that. Available Now: The Karobis Calls When they reached the end of the road to the school, Iliana pulled Aristotle to a stop, allowing Naomi to come alongside them. “Okay, we need to figure out who they are, where they’ve gone, and how many they took with them. You said you could track them?” Iliana dismounted and pulled Aristotle over to the side of the road. Naomi nodded as she slid off her horse. “My father taught me. It was the only way to know where to hunt for the day in my homeland.” Rather than look at the ground, Naomi narrowed her gaze at Iliana. “What do you think we should look for? Too many people have come from the village and obscured the tracks of the slavers.” Iliana held up a hand. “Let’s not make too many assumptions yet. First, you said they were dressed all in black, similar to me, right?” Naomi nodded. “Okay, our first thought would be the Knalish, but it could be the peoples who live east of your homeland, too. The desert folks that my people call the Bedouin.” Naomi shook her head. “I know those people. We call them the Tsornin, but while they dress in black, they have flowing robes rather than the tighter clothes you wear. And all the men who came to the school were dressed like you.” She frowned. “Why do you wear those clothes?” “I lived for a long time in the Karobis Desert, and fitting in without being a part of any particular worven or clan, was the safest. The Knalish saw what they wanted to see without asking questions.” That sounded plausible, right? Naomi’s eyes widened and she nodded slowly. “A disguise to live in peace.” “Exactly.” Thank goodness she agreed. Cinnamon Roll Apple Pie Cinnamon Roll Apple Pie Crust #1 2 puff pastry sheets 2 tbsp melted butter 4 tsp cinnamon 1 egg Brush butter over pastry sheet and add the cinnamon to cover. Roll sheets up into a cinnamon roll, cut the ends off to make even, and cut the roll into several ¾ inch disks. Place the disks on their sides in a pie plate all the way up to the rim. Press to flatten and merge into a crust. Brush with beaten egg. Apples Eight cups of sliced apples ½ cup of sugar 3 tbsp flour 1 tsp cinnamon Combine dry ingredients until well blended. Add 8 cups of sliced apples (we used Pink Lady) and toss with hands until completely covered with cinnamon sugar. Pour apples and cinnamon sugar remnants into brushed egg roll crust and spread out until it fills the pie basin. Crust #2 2 puff pastry sheets 2 tbsp melted butter 4 tsp cinnamon 1 egg Combine like the first crust, roll, and cut into disks. Arrange disks in a circular pattern on parchment paper. Cover with another sheet of parchment paper, and roll out into upper crust with rolling pin (like a regular crust). Remove top layer of parchment paper and lay the newly rolled crust on top of the apples. Trim extra off crust to fit pie plate and press edges together to seal. Brush top of crust with beaten egg and cut heat vents. Bake at 350 F (177 C) for 40 minutes.

Recipe for Romance: Chocolate Chip Kiss Cookies

Posted on May 27, 2023May 24, 2023 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, May) or is coming out in the current month, and a recipe that either goes with the tale or goes with the month. Confused yet? Excellent! lol Let’s get started. I’m sharing a snippet of THE KAROBIS CALLS, book 4 in the 4 part Ivory Road serial, which came out May 22 2023. It’s crazy to recognize this tale is done. It’s only been waiting 23 years. Iliana has returned to the Ivory School to find it in ruins with the dead left out to rot. I know Chocolate Chip Kiss Cookies don’t go with the scene, but my kid is graduating this year and we’ll be serving folks these at her party. They are a family favorite. Available Now: The Karobis Calls “Oh dear sweet glory.” Iliana turned away and heaved again, but nothing came up. Grief roared inside her as she moved through the rest of the house, searching for any survivors. She found Temujin inside a ring of bodies in black robes like hers. The Knalish? What the hell are they doing here? Temujin had held his own, taking three adult men with him before he succumbed to his wounds. She knelt beside the boy, scanning his body for any signs of life, but he lay still as the dead invaders around him. “Oh, Temujin, I’m so sorry.” She bowed her head. “I should’ve been here to help.” A sound made her glance around and she realized he’d been defending an iron door to a stone room in the center of the house. The door flew open and a small body launched at her, screaming a war cry. “Die, Knalish dog!” Iliana lurched to her feet and met the sword flying at her head with her dagger and a shriek of steel. She pivoted to step over the bodies and watched her opponent. It took her precious seconds and a flurry of defensive moves to realize her opponent was Naomi, her face twisted in anger and grief. “Whoa, wait. Naomi, it’s—” “You’re going to pay for that death; for all the deaths!” Naomi ignored her and pressed on until Iliana disarmed her and bumped her to the floor. “Go ahead and kill me, you coward, but I swear on my grandmother’s grave, I will haunt you through the nine worlds and beyond!” “Naomi, it’s me, Rory.” Iliana sheathed her dagger and removed the silk from her face before she knelt beside the girl. “It’s Master Rory. See?” Naomi blinked, her eyes growing wide. “Master Rory? Oh sweet Goddess, thank goodness you’re here!” Gluten-Free Chocolate Chip Kiss Cookies Gluten-Free Chocolate Chip Kiss Cookies Ingredients 48 Hershey’s Dark Chocolate Kisses, unwrapped 1 stick (8 Tbsp) Butter, softened 1 egg ½ cup granulated white sugar ½ cup brown sugar, packed 1 tsp vanilla 2 cups GF 1:1 all-purpose flour 1 cup semi-sweet mini chocolate chips Directions Heat oven to 365 F. In a large bowl mix butter, the two sugars, and vanilla until well blended. Add egg and mix until smooth. Add flour to butter mixture a little at a time until relatively smooth. Fold in mini chocolate chips. The dough won’t be smooth and the chips might be loose, but it won’t matter in the long run. Grab a handful of dough, a “scant tablespoon’s worth” and flatten in your palm. Place a Dark Chocolate Kiss in the center, and mold the dough and chips around the kiss, pressing gently. Once it has covered the Kiss, roll in your hands to make a ball. Place all the balls on a parchment paper covered cookie sheet. Bake at 365 F for 8-10 minutes. Let the cookies cool on a wire rack until no longer squishy. Makes 48+ cookies.

Recipe for Romance: Gramma’s Lemon Bars

Posted on February 18, 2023February 17, 2023 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, February) or is coming out in the current month, and a recipe that either goes with the tale or goes with the month. Confused yet? Excellent! lol Let’s get started. I’m sharing a snippet of A DANCE BETWEEN WORLDS, book 3 in the 4 part Ivory Road serial, coming on Feb. 20 2023. Iliana Vanessa Rory (or Ivory to Hollywood) is an A-list actor who’s recently been able to cross dimensional boundaries. Now she has to convince Brandon Crowe, her erstwhile lover that she didn’t mean to leave him. But he’s pretty mad about it, a little sour on her reappearance – hence the lemon bars. Coming Feb 20 2023: A Dance Between Worlds “So, what’s your story, Iliana? I’m sure it’s a good one. You can start with where you’ve been and why you went without leaving me word.” Anger made his sentences sharp. “I know you think I betrayed you like Ahmad did, but hear me out before you make any judgments about my actions. I’m going to tell you if you shut up and listen.” Brandon blinked slowly and some of his anger gave way to surprise. “What, you think you’re the only one who lost out when I left? I didn’t want to leave, Brandon. In fact, I’d planned to stay in your world and help you set up this school. That was my intent.” “Yet, you left.” “No, I was taken, in a manner of speaking.” He shot her a look of disbelief, and she swallowed a growl. “Do you remember sitting on that dune before the Knalish caught up to us?” He nodded slowly. “I told you I wasn’t from here, that I’m an actress and I work in films. That’s where I went, Brandon. I went home to my world because I had a film to do. The problem was when I stepped into my world outside of Ros Torach, I had no idea how to get back. I couldn’t even send you a letter and I’d been stupid not to leave you a note.” “That’s an understatement.” Iliana sighed. “Look, I know you’re pissed. I was, too. And to make matters worse, I thought you were just something out of my imagination. I was home. I had my car, my cell phone, my email. Everything.” Brandon frowned and she waved away his confusion. “The point is I was surrounded by things from home, and everything seemed normal. The events in the Karobis with you seemed like a fever dream inspired by dehydration.” “How can you say that, Iliana?” He rose and braced his hands on his desk, fury and betrayal tightening his fists. “We shared more than just a ride across the desert. We shared the night in Sandur and the bath in Ros Torach. They were real. I’m real.” Gramma’s Gluten-Free Lemon Bars Do you love lemon bars? This recipe has been a Muir family favorite for generations (four so far) and yet it’s an easy recipe to make a sweet delicious treat. Can be made with regular all purpose flour if you don’t have the gluten allergy. Recipe below: For a 9 x 9 in. pan: 1 cup gluten-free all purpose 1:1 flour 1/2 cup butter (1 stick) 1/4 cup powdered sugar (confectioner’s sugar) For a 9 x 13 in pan: 2 cups gluten-free all purpose 1:1 flour 1 cup butter (2 sticks) 1/2 cup powdered sugar (confectioner’s sugar) Grease the sides of your pan (butter works best but spray is fine) and set your oven to 350 F (177 C). Mix all ingredients until a soft dough forms. Press the dough into the bottom of the pan so it makes an even crust. Bake for about 10-15 minutes. Check often because it can burn easily. While this is baking, start on the lemon topping. 1 cup granulated sugar 2 eggs, beaten 2 Tbsp gluten-free all purpose 1:1 flour 1/2 tsp baking powder 3 Tbsp lemon juice 1/4 tsp salt Whisk all ingredients together and pour mixture over the baked shortbread. Put back into the oven and bake 15-20 minutes or until firm. Keep a close eye on this because it burns more easily than the shortbread. Cool completely and serve. Makes 15-18 bars (20-24 snack sized bars)

Recipe for Romance: Fruit Pizza

Posted on February 11, 2023February 10, 2023 by Siobhan Muir

Welcome to Recipe for Romance! Each weekend, I share a snippet of a tale that either takes place in the current month (in this case, February) or is coming out in the current month, and a recipe that either goes with the tale or goes with the month. Confused yet? Excellent! lol Let’s get started. I’m sharing a snippet of A DANCE BETWEEN WORLDS, book 3 in the 4 part Ivory Road serial, coming on Feb. 20 2023. Iliana has been away for longer than intended, and now she has to make amends to Brandon. I figure she’ll need to offer a little sweetness (like Fruit Pizza) to dim his anger. Coming Feb 20 2023: A Dance Between Worlds I wonder how many of the poets and authors in my world are duplicated here. Footsteps sounded on the floor behind her and she turned just in time to see Brandon enter the room and stop short. He wore a linen shirt rolled to the elbows and loose-fitting pants tucked into calf-high boots. His hair and beard had been cropped short and his clothes were of higher quality, but he remained the same. “Iliana?” His hazel gaze searched her face and body, his jaw clenching. “Hello, Brandon.” Anger slid over his features and his hands tightened into fists. “What are you doing here? And where the hell have you been?” “Let me start by saying I’m sorry.” She grimaced. “I’m sorry I didn’t write you a note when I went out to the market in Ros Torach. I’m sorry stepped back across the dimensional boundary—I didn’t know how to return. And I’m very sorry it has taken me this long to find a way back.” She spread her hands in helplessness. “Words mean nothing, I’m sure, but I’m very sorry.” “Dimensional boundary. Right. You still maintain you’re not from my world, yet here you stand.” Controlled fury coiled beneath the gravelly voice as his brows lowered. “Yes, because it’s the truth.” She rubbed her hands on her thighs. “I wish I had something to show you to prove I’m not teasing you, but that’s where I’ve been.” She sighed at the furious disbelief written across his face. “May I sit down? I’ll give you the best explanation I can, but it’s long and involved, and I don’t want to miss a single detail.” He nodded sharply and gestured to one of the plush leather chairs before stalking past her to throw himself into the chair behind the desk. Gluten-Free Fruit Pizza This is basically a huge shortbread cookie with cream cheese frosting and fruit all over it. Best shared with those you love. Gluten-Free Fruit Pizza Ingredients Shortbread Crust 2 cups 1:1 Gluten-Free all-purpose flour (I use Bob’s Red Mill 1:1) 1/2 cup powdered sugar 1 cup (2 sticks) salted butter, room temp Mix ingredients and spread on a 14 inch pizza pan. Perforate with fork to allow for even baking. Bake at 350 F (180 C) for 15 minutes. Let cool. Pizza Toppings 1 (8 oz) bar of cream cheese, room temp 1/2 cup sugar Mix until smooth and spread over crust like a pizza sauce. 1 package (16 ounces) Driscoll’s Strawberries, about 7-9 strawberries sliced 1 package (6 ounces) Driscoll’s Blackberries, about 14 1 package (6 ounces) Driscoll’s Raspberries, about 36 1 package (6 ounces) Driscoll’s Blueberries, about 49 Building the Pizza Hull the strawberries and cut in ¼ -inch slices to make a total of 21 large slices, set aside. Wash the blackberries, raspberries, and blueberries and let fully drain. Assembly of Toppings if You Want to Post on Pinterest Working from the outside of the crust in: Row 1: Place 1 strawberry slice followed by 1 blackberry. Repeat process until 1st. row of circle is completed. In total, you should have 14 sliced strawberries and 14 blackberries. Row 2: Place 1 raspberry below strawberry from row 1, followed by 5 blueberries. Repeat process until 2nd row of circle is completed. In total, you should have 7 raspberries and 35 blueberries. Row 3: Place 1 raspberry below raspberry from row 2, followed by 1 blueberry. Repeat process until 3rd. row of circle is completed. In total, you should have 14 raspberries and 14 blueberries. Now work from inside of the crust out: Row 4: Jumping to the center of the crust, place 8 raspberries in a concentric circle. Row 5: Begin by placing 1 sliced strawberry with its point touching the double raspberries from row 2 and 3. Continue with the rest of the strawberries in a concentric circle. In total, you should have 7 sliced strawberries. Finish your fruit toppings by placing a raspberry in between each sliced strawberries from row 5. In total, you should have 7 raspberries. Do this if you want to post on Pinterest. Or this way if you just want to enjoy Make any pattern you like with strawberries, raspberries, blueberries, and blackberries, making them concentric circles or crossed lines or zigzags or happy face or whatever. It’s gonna taste awesome no matter what design you choose. Refrigerate until you are ready to serve. For a much easier cut, use a small-serrated knife.

Making Boulder Bake Gluten-Free Brownies with Siobhan Muir

Posted on May 31, 2022June 3, 2022 by Siobhan Muir

How to make GF brownies from Boulder Bake (and drop the camera mid-video). Brownies so good that even folks who can eat gluten will love them. True story. I took these brownies to a school function and we received compliments on how darn good they were.

Muir Banana Nut Loaf Recipe

Posted on April 5, 2020April 5, 2020 by Siobhan Muir

Thank you for coming to visit my blog from seeing the baking video on Facebook. And if you didn’t see the video, the first one is HERE and the second one is HERE. Here is the recipe that created the image below and let me tell you, it tastes delicious, even if we picked a weird shaped pan. So here’s what you need. Ingredients 5 Tbsp* butter 1/4 cup white sugar 1/2 cup packed brown sugar 2 large eggs 1 tsp** vanilla extract 1 1/2 cups mashed, very-ripe bananas (about 4 bananas) 1 3/4 cups all purpose flour 1 tsp baking soda 1/2 tsp salt 1/4 tsp baking powder 1/2 cup heavy cream 1/3 cup chopped walnuts (optional) *Tablespoon **teaspoon Directions Preheat oven to 350 F(180 C). Spray the bottom of a 9x5x3 inch pan with nonstick cooking spray (or line cup cake pans with papers) Beat butter in a large bowl with an electric mixer set at medium speed until light and fluffy. Add white sugar and brown sugar, and beat well. Add the eggs and vanilla, and beat until well blended. Add the mashed banana and beat on high speed for 30 seconds. Combine flour, baking soda, salt, and baking powder in a medium bowl. Add flour mixture to butter mixture, alternating with the heavy cream, and blend well. Add the walnuts to batter and mix until completely incorporated. Pour batter into the prepared loaf pan. bake until browned and a toothpick inserted in the center comes out clean, about 1 hour, 15 minutes. Alternatively, if you’re making cupcake sized muffins, spoon batter into muffin papers, about 2/3rds full, and bake for 20 minutes. Cool bread in pan on wire rack for about 10 minutes. Remove bread from pan and cool completely on wire rack. There you go. This is our go-to recipe for Banana bread and it comes out so tasty. This won’t last long in your kitchen. Happy eating and happy reading. 🙂