Christmas Baking

Christmas Tree Marshmallow Pops by The Decorated Cookie for

Christmas Tree Marshmallow Pops

If you’re in need of a fun, quick, delicious treat for your next holiday party then you’ll need to make these adorable Christmas Tree Marshmallow Pops!  Thanks to Meaghan of The Decorated Cookie for providing this guest post and such an adorable holiday treat!

Christmas tree marshmallow pops

Greetings dear readers of JavaCupcake! I’m Meaghan, of The Decorated Cookie, where I blog about sweet and easy food crafts. It’s not easy to fill the shoes (fill the measuring cups? let’s go with measuring cups) of baker extraordinaire Betsy, so I’m thrilled she let me visit today.

I share Betsy’s love of baking, but I also love shortcuts. Because aren’t we all so busy all the time? I mean, not for checking facebook, which I always have time for, but for everything else. One of my favorite sweets to decorate is store-bought marshmallows. I do a lot of marshmallow decorating. Too much marshmallow decorating, though my two kids would say you can never have enough marshmallows.

Christmas tree marshmallow pops

These Christmas tree marshmallow pops are simple to make, yummy to eat, and impressive to display or give. To serve at a holiday party, wrap a Styrofoam block (found at the craft store) with red or green tissue paper and prop in the block. To give as gifts, once the candy has fully hardened, place a small cellophane bag (also at the craft store, gosh I love the craft store) over the marshmallow and tie with ribbon.

Christmas tree marshmallow pops

You can also pipe any design you like on the marshmallows. Try holly or wreaths. For a non-denominational marshmallow, dip the marshmallows in blue, pipe green evergreen trees and dust with confectioner’s sugar for snow. See? Marshmallows have endless possibilities.

Christmas tree marshmallow pops

If you’re new to marshmallow pops, here are a few tips. I added vegetable shortening to the candy melts, which is optional, but it makes for much easier dipping, as the melts are thinner. I didn’t add vegetable shortening to the green candy melts, because I didn’t want the candy too runny. And I only snip a tiny bit off of the decorating bag so I have control over the piping. Candy melts dry pretty quickly, so add the sprinkles after each tree you pipe, not at the end. Once you get the hang of dipping and piping, these marshmallow pops are a quick and easy Christmas dessert you can whip up in minutes.

Christmas tree marshmallow pops

Christmas tree marshmallow pops

Yield: 10 pops

Christmas tree marshmallows are a quick and easy treat to make for the holidays.


  • 10 marshmallows
  • 10 lollipop sticks or straws
  • 1 cup red candy melts
  • 1 tablespoon vegetable shortening
  • 1/2 cup green candy melts
  • 1 disposable 12-inch decorating bag
  • rainbow non-pareil sprinkles
  • Styrofoam block


  1. Skewer the marshmallows with the lollipop sticks or straws and set aside.
  2. In a deep, microwave-safe container, place the red candy melts and the shortening. A glass measuring cup works well. Microwave at 70 percent power for 90 seconds. Stir and continue to microwave at 30 second, then 15 second, intervals until fully melted and smooth when well stirred.
  3. Dip a marshmallow into the melted red candy, gently tap on the side of the container to remove excess, and prop in the Styrofoam block. Dip all the marshmallows and let dry well, about 30 minutes.
  4. Place the green candy melts in a disposable decorating bag. Place the bag on a paper towel in the microwave. Microwave for 90 seconds at 70 percent power. Massage the bag and continue to microwave at 15 second intervals until the candy melts are fully melted.
  5. Snip 1/4 inch from the tip of the bag. Place a marshmallow on its side and pipe a Christmas tree on a marshmallow. Immediately sprinkle with sprinkles. Repeat with the remaining marshmallows. Prop in the Styrofoam block and let dry well, at least an hour.
  6. Store in a sealed container at room temperature for up to 3 days.

Enjoy! And have a wonderful holiday season!

Stop by and see me some time at the decorated cookie.


Find me here:

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Check out some of seasonal favorites:

snowman cookie sticks

snowman cookie sticks


Rudolph marshmallows for Christmas

Rudolph marshmallow art

30+ Must-Bake Christmas Cookies |

30+ Must-Bake Christmas Cookies

With winter upon us, it’s time to start thinking about Christmas cookies! I’ve teamed up some more than 30 of my blogging friends to bring you a round up of our favorite must-bake Christmas cookies!

30+ Must-Bake Christmas Cookies |

This round-up includes my favorite Christmas Tree Peanut Butter Blossoms as well as some new cookies that I’ll definitely need to try!  The mint chocolate macarons and the peppermint candy canes will definitely be made in my kitchen this Christmas!

What are your favorite Christmas Cookies?


Chewy Molasses Cookies by Dinners, Dishes, and Desserts

german chocolate cookie

German Chocolate Cake Cookie by A Dash of Sanity

Cookies & Cream Cookies 1

Cookies & Cream Cookies by Domestic Superhero

Italian Ricotta Cookies

Italian Ricotta Cookies by Love Bakes Good Cakes

Triple Ginger Snaps

Triple Ginger Snaps by That Skinny Chick Can Bake

Turtle Thumbprints

Turtle Thumbprint Cookies by Let’s Dish


Chocolate Mint Macarons by Ashlee Marie

Christmas Tree Peanut Butter Blossoms

Christmas Tree Peanut Butter Blossoms by Java Cupcake

Dulche De Leche Cookies

Dulce de Leche Sandwich Cookies by High Heels and Grills

Linzer Cookies

Linzer Cookies by Mandy’s Recipe Box

Eggnog Oatmeal Cookies

Eggnog Oatmeal Cookies by Kleinworth & Co.

Rolo Cookies

Rolo Cookies with Sea Salt by Like Mother Like Daughter

Christmas Tree Cookie Stacks

Christmas Tree Cookie Stacks by Big Bear’s Wife

Mint Chocolate Cookies

Chocolate Mint Sandwich Cookies by Lemons for Lulu

peppermint candy cane cookies

Peppermint Candy Cane Cookies by Self Proclaimed Foodie

Peppermint Snowcap Meringues

Peppermint Snowcap Meringues by  Very Culinary

Snowball Cookies

Snowball Cookies by Eazy Peazy Mealz

Chocolate Coconut Cookies

Chocolate Coconut Cookies by Cravings of a Lunatic

Triple Chocolate Turtle Cookies

Triple Chocolate Turtle Cookies by Carlsbad Cravings

Cranberry Orange Cookies

Cranberry Orange Cookies by Fake Ginger

Homemade Peppermint Oreos

Homemade Peppermint Oreos by Healthy Food Healthy Life

Italian Anisette S Cookie

Italian Anisette “S” Cookies by Wishes and Dishes

No Bake Christmas Tree Cookies

No Bake Christmas Tree Cookies by The Recipe Rebel

Spritz Cookies

Ginger Spice Spritz Cookies by Cooking and Beer

Toffee Almond Snowball Cookies

Toffee Almond Snowball Cookies by Cupcakes & Kale Chips

Viennese Crescents

Viennese Crescents by 365 Days of Baking and More

Christmas Cookie Trees

Christmas Cookie Tree by Bread Booze Bacon

Eggnog Thumbprints

Eggnog Thumbprints by White Lights On Wednesday

Perfect Cut Sugar Cookies

Perfect Cut Sugar Cookies by Wine & Glue

Red Velvet Thumbprint Cookies

Red Velvet Thumbprint Cookies by Yummy Healthy Easy


Classic Sugar Cookies by The Love Nerds

30+ Must-Bake Christmas Cookies |

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. |

Deluxe Cookie Butter Blossoms

These are not your ordinary holiday blossom cookies.  These Deluxe Cookie Butter Blossoms are made with cookie butter, rolled in turbinado sugar and topped giant hazelnut filled chocolates.  Oh yeah… you’re going to need to make these!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. |

These inspiration for these cookies comes from the Hershey’s Kisses Deluxe Chocolates Gift Box I saw at the store with all the new holiday candy.  They are three times the size of a traditional chocolate kiss and they are filled with whole hazelnuts.  Epic if you ask me… and I knew I had to use them.

What a better way to utilize a chocolate kiss than in a blossom cookie!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. |

I used my peanut butter blossom cookie recipe and adapted it for these cookies.  The dough of the cookie is essentially the same replacing the peanut butter for cookie butter and rolling in dark brown coarse sugar rather than granulated white sugar.

The cookies themselves are also larger to accommodate for the size of the chocolate kiss which means more cookie to enjoy!  YES!

Deluxe Cookie Butter Blossoms - A cookie butter based dough rolled in turbinado sugar and topped giant hazelnut filled chocolates. |

The recipe for the dough of this cookie would be a great alternative for a person with nut allergies.  They could still enjoy a blossom cookie without the nuts by simple using cookie butter and a nut-free chocolate on top!  No more having to skip out on these holiday cookies anymore!

Happy Baking!

Deluxe Cookie Butter Blossoms

Deluxe Cookie Butter Blossoms

Yield: 2 dozen
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes


  • ½ cup unsalted butter, room temperature
  • ¾ cup Cookie Butter (Biscoff or Speculoos)
  • ⅓ cup sugar
  • ⅓ cup light brown sugar, packed
  • 1 egg
  • 1 Tbsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup coarse brown sugar (like demura or turbinado), for rolling
  • 24 Deluxe Hershey Kisses filled with Hazelnuts


  1. Preheat oven to 375°F and line cookie sheet with parchment paper. Remove wrappers from chocolates.
  2. In the bowl of your stand mixer, beat butter and cookie butter together until well blended.
  3. Add sugars and beat for 2-3 minutes until fluffy.
  4. Add egg and vanilla; beat well.
  5. In another bowl, sift together flour, baking soda and salt. Slowly add it to the wet mixture and mix until just combined.
  6. Shape dough into 2-inch balls. Roll each ball in dark brown sugar sugar and place on prepared cookie sheet.
  7. Bake about 10 minutes or until lightly browned.
  8. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack to cool completely.


Schokokipferl | #OXOGoodCookies


With the holiday cookie season right around the corner, these traditional chocolate German cookies called Schokokipferl, will make the perfect addition to your cookie baking this season!

Schokokipferl | #OXOGoodCookies

I love holiday baking and I especially love making Christmas cookies!  Last week I saw a magazine at the German gas station that was filled with only German Christmas baking.  Everything from cookies to bars to muffins and cakes.  So naturally, I had to buy it.  In this magazine was this recipe for a chocolate version of one of my favorite German holiday cookies, Kipferl.

Schokokipferl | #OXOGoodCookies

Traditionally,  Kipferl are vanilla flavored and covered in powdered or granulated sugar.   For this recipe, however, cocoa powder is added to the simple dough and it is covered in drizzles of white and milk chocolate.

Simple yet so incredibly delicious!

You know what else is great about cookies?  The tools you use to make them!  OXO products for baking are some of my favorites and they recently sent me 3 new items to try out!

Schokokipferl | #OXOGoodCookies

I love love love love this sheet pan.  I was a bit reluctant at first not to put any parchment paper on it but I am happy to say that none of my cookies stuck to the pan!  The grooved bottom of the pan worked amazingly well to give my cookies a beautiful brown bottom without burning or sticking!

I’ve never owned a cookie scoop before, so I was anxious to try it out with these cookies.  I probably didn’t need to use it, but it worked great to portion out the sizes of the cookies.

Schokokipferl | #OXOGoodCookies

The OXO Cookie Spatula is the perfect size for transferring cookies from the baking pan to the cooling rack.  It fits one cookie perfectly and doesn’t scrape the pan. #OXOGoodCookiesCookies for Kids’ Cancer was founded by two OXOnians (OXO employees) who were inspired by their son Liam’s battle with pediatric cancer, a disease which claims the lives of more children in the US than any other disease. Cookies for Kids’ Cancer provides inspiration and support to allow anyone to easily get involved in fundraising to find a cure for pediatric cancer.

OXOnians regard each other as family. The news of Liam’s diagnosis hit them hard and they have been personally involved with this worthy organization from the beginning. As a formal show of support, in 2015, OXO will donate up to $100,000* to support Cookies for Kids’ Cancer.

So run out to the store, buy any OXO product with this green Cookies for Kids’ Cancer sticker on it and OXO will donate money to help find a cure for pediatric cancer.  Then bake these Schokokipferl and share them with those you love during the holiday season.

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
*In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts.
Although I was compensated by OXO with product for this post, all opinions are my own. 


Yield: 2 dozen
Prep Time: 4 hours
Cook Time: 14 minutes
Total Time: 4 hours 14 minutes



  • 100g ground Hazelnuts
  • 150g all-purpose flour (or 405 flour)
  • 100g powdered sugar
  • 20g dark chocolate cocoa powder
  • pinch of salt
  • 150g unsalted butter, cold and cubed
  • 2 egg yolks, cold
  • 50g white chocolate
  • 50g milk chocolate
  • 2 Tbsp heavy cream, divided
  • 1 tsp butter, divided


  • OXO Non-Stick Half Sheet Pan
  • OXO Medium Cookie Scoop
  • OXO Cookie Spatula


  1. Sift together the flour, powdered sugar, cocoa powder and salt into the bowl of a food processor.
  2. Cut the butter into cubes and add it to the flour mixture and process on low until the butter has been cut into small pieces and the mixture resembles a coarse meal.
  3. Add the egg yolks and process until the mixture comes together and a dough ball forms.
  4. Form the dough into a ball and wrap it in plastic wrap. Press is slightly to flatten. Chill for at least 1 hour in the refrigerator.
  5. Preheat oven to 350F degrees.
  6. Get out your OXO Non-Stick Half Sheet Pan and set it aside. No need to line with parchment paper or use non-stick spray.
  7. Lightly dust your work surface with powdered sugar. Remove the dough from the refrigerator and place on your work surface.
  8. Using the OXO Medium Cookie Scoop, scoop 1 heaping ball of dough. Roll the dough into a 2 cm thick log and cut it in half.
  9. Schokokipferl | #OXOGoodCookies
  10. Roll each piece a bit on the ends to make them smaller and come to a soft point. Fold the dough into a crescent moon shape (the traditional Kipferl form). Repeat with the remaining dough.
  11. Place each cookie on the OXO Non-Stick Half Sheet Pan and bake for 12-14 minutes or until firm.
  12. Allow the cookies to cool on the pan for 5 minutes before removing with the OXO Cookie Spatula to a wire rack to cool completely.
  13. Once the cookies are cool, prepare the chocolates. Heat each chocolate plus 1 Tbsp of heavy cream & 1/2 tsp of butter in separate microwave safe bowls in 30 second increments until melted. Stir the chocolate after each time int he microwave.
  14. Pour the melted chocolate into a ziplock bag. Cut the tip off the bag and drizzle each chocolate over the cookies. Let the cookies set several hours until the chocolate is firm.


The way I rolled & cut the dough makes large Kipferl. If you want a more traditional German cookie, roll the dough into smaller 1cm pieces before forming and baking.


Mini Gingerbread Lemon Loaves

Fresh ginger, ground ginger and lemon juice make these Mini Gingerbread Lemon Loaves packed full of undeniably delicious flavor and charm! They are perfect as gifts for the holiday season!

Mini Gingerbread Lemon Loaves |

Every Christmas I usually make about 10 different kids of cookies to give away as gifts.  This year however I was not feeling as motivated to do that much baking but still wanted to give home baked gifts.  One of Matty’s favorite German Christmas cookies is the Zimtsterne… a star shaped cinnamon and gingerbread cookie topped with a lemon glaze.  This cookie is what inspired me to make these gingerbread loaves!

Mini Gingerbread Lemon Loaves |

I knew I wanted to incorporate lemon and ginger into the recipe and there’s no better way to do that than by using fresh!  I peeled grated a big piece of ginger root and pressed it into the granulated sugar before creaming it with the butter.  Pressing the root into the sugar releases all the oil and flavor creating a fluffy ginger sugar that packs a big flavor punch in the bread.

Fresh squeezed lemon juice and candied lemon peel add the perfect amount of tart acidity and texture to the glaze.  The candied ginger came from a small shop in Nuremberg, but I’m certain you could find it at a local candy store or specialty market like Trader Joes.

If you love the Starbucks gingerbread… then you’ll definitely love this!  The flavor is spot on… if not better than the Starbucks loaf and the texture is insane.  LOVE this bread, so much!

Mini Gingerbread Lemon Loaves |

I’ve never used paper baking pans before these loaves.  I wasn’t quite sure how they’d bake, but I am surprised to say that I love them!  It was great to be able to give gifts of bread loves instead of cookies or cupcakes… something new and fun is always a joy to give to others!  I really only wish I would have bought more of them when the PX carried them last month!  They’re a great investment if you love sharing your baked goods!  I’m giving these loaves to friends and teachers of Emily for the holidays!

Mini Gingerbread Lemon Loaves |

The only downside of this recipe was that it didn’t make enough for me to keep a loaf for myself!  Next time, I’ll make the recipe twice so I have enough for me!

Happy Holidays!

Mini Gingerbread Lemon Loaves

Mini Gingerbread Lemon Loaves

Yield: 8 loaves
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes



  • 4 1/2 cups all-purpose flour
  • 2 Tbsp ground cinnamon
  • 1 Tbsp roasted ground cloves
  • 2 Tbsp ground nutmeg
  • 1 Tbsp salt
  • 1 Tbsp baking soda
  • 1 1/2 cups unsalted butter, softened
  • 2 cups granulated sugar
  • 1/3 cup freshly grated peeled ginger root
  • 1 cup lightly packed dark brown sugar
  • 1 Tbsp orange extract
  • 3 cups unsweetened applesauce
  • 8 free standing paper baking pans (4.5in long x 2.5in wide x 2.25in high)

Lemon Glaze & Garnish

  • 8oz cream cheese, room temperature
  • 1 lemon, zested/peeled and juiced
  • 2 1/2 cups powdered sugar
  • pinch of salt
  • 1/4 cup granulated sugar
  • candied ginger strips



  1. Preheat oven to 350F degrees. Arrange the baking pans on two baking sheets, 4 on each sheet.
  2. In a large bowl whisk together the flour, cinnamon, cloves, ground ginger, salt and baking soda.
  3. In the bowl of your stand mixer fitted with the paddle attachment, combine the grated ginger root and the granulated sugar. Using the back of a rubber spatula, press the sugar into the ginger releasing the oils and flavor from the ginger into the sugar. Continue for 3-4 minutes or until the sugar is fluffy and fragrant. Add the brown sugar and mix together on low speed.
  4. Add the softened butter to the sugar and ginger and cream together for 4-5 minutes until light and fluffy. Scrape the sides of the bowl several times. Add the orange extract and beat 1 more minute.
  5. Pour in the apple sauce and mix on medium until combined. Scrape the sides and bottom of the bowl again. Don't worry, the mixture will look curdled, but it will fix itself once the flour has been added.
  6. Add the flour in three parts and mix on medium-low until each addition is just combined. Finish the batter by folding until all the flour has been incorporated.
  7. Separate the batter evenly into the 8 baking pans. About 1 overflowing cup of batter per pan.
  8. Bake both sheets of batter on the same shelf for 50-60 minutes or until a toothpick comes out clean and the bread is a deep brown color. If both trays will not fit on one self, bake them one at a time. You may need to reduce the baking time by 5-10 minutes if only one tray is baked.
  9. Allow to cool completely before frosting.

Lemon Glaze & Garnish

  1. Zest/peel the lemon into long strips of rind then cut the strips into small pieces. Toss lemon pieces in granulated sugar until covered. Once covered, spread out on wax paper until ready to use.
  2. In the bowl of your stand mixer, whip the cream cheese and powdered sugar together until smooth. Mix in the salt.
  3. Add the juice of the lemon mix until combined. Glaze should be thick enough to spread without running but still loose.
  4. Spread or drizzle glaze over the cooled loaves. Garnish with sugared lemon peels and candied ginger pieces.


This recipe makes 8 medium sized mini loaves. If you want fuller loaves, make 6-7 instead of 8.


Double Chocolate Cresents Recipe via @KatrinasKitchen

{Guest Post} Double Chocolate Crescent Rolls

Today’s guest post comes from Katrina of In Katrina’s Kitchen!   A real treat to have such a sweet blogger guest posting today!

Double Chocolate Cresents Recipe via @KatrinasKitchen for

We met earlier this year when we worked on a couple blog parties together.  I’m super thankful for Katrina stepping in for me today and making a these yummy double chocolate crescent rolls for you… I’m still not back into the swing of blogging since Dave left last weekend.

Before we get to the awesomeness that Katrina made for you today… I need to share with you some of my favorites from her blog!

Pumpkin Pie Cups from @KatrinasKitchen

Pumpkin Pie Candy Cups – totally making these this fall!

Peanut Butter Truffle Brownies #recipe from @KatrinasKitchen at

Peanut Butter Truffle Brownies – I’m a sucker for anything peanut butter & chocolate

Eggnog Snickerdoodles

Eggnog Snickerdoodles – Oh yeah… these are being added to the Christmas cookie rotation!

Make sure to visit In Katrina’s Kitchen for all kinds of delicious yummies!  Thanks again, Katrina for posting today!


Sometimes all you need is an oven full of crescents rolls to make the morning special. These classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate are a chocolate-lover’s breakfast dream come true!

Double Chocolate Cresents Recipe via @KatrinasKitchen for

Hi! I’m Katrina- a wife and a mom in a house full of boys who like to eat. I’m happy to be here at Java Cupcake sharing my sweets! Betsy and I have connected over cupcakes (of course!) and through my website In Katrina’s Kitchen. It’s a baking blog where dessert is always served first. I would love to have you at my kitchen table!

We are in the middle of Back-to-School season here and I really just wanted to give you a simple way to dress up that first-day-of-school breakfast. My boys are hearty breakfast eaters and we usually have plenty of fruit, protein, and dairy getting the day started so I thought it would be fun to give them a little treat to go alongside breakfast this week. Think of these Double Chocolate Crescent Rolls as a breakfast dessert if you will. They are quick, easy and simple to adapt.

Double Chocolate Cresents Recipe via @KatrinasKitchen for

These crescent rolls are filled with white chocolate cream cheese but you could sub in cream cheese sweetened with powdered sugar. Not into chocolate? Fill with strawberry jam and drizzle with a milk and powdered sugar glaze. Basically you’re going to buy some refrigerator rolls, stuff them with anything tasty you have on hand, and drizzle them with chocolate when they’re still warm and gooey inside. Coolest mom on the block!

Double Chocolate Crescent Rolls

Double Chocolate Crescent Rolls

Yield: 8 crescent rolls
Cook Time: 11 minutes
Total Time: 11 minutes


  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 4 oz (about half a package) PHILADELPHIA White Chocolate Cream Cheese
  • 1/4 Cup chocolate chips


  1. Heat oven to 350°F. Separate dough into 8 triangles.
  2. Place approximately 1 Tablespoon cream cheese on each triangle.
  3. Roll up each crescent, ending at the smallest tip of triangle. Place with tips down on ungreased cookie sheet.
  4. Bake 10-12 minutes or until golden brown.
  5. In a microwave-safe bowl melt chocolate chips on low to medium heat for 60 seconds. Stir and reutn to microwave for 10 second intervals until melted. Do not overheat.
  6. Immediately remove rolls from cookie sheet. Drizzle with melted chocolate and serve warm.

Meet Katrina of In Katrinas Kitchen

I would love to chat with you! You can find more of my sweets at In Katrina’s Kitchen. You can also connect with me on Facebook, Twitter, Pinterest, Instagram, and Google+.