41.   Sprinkle top layer with mozzarella.

42.   Spread one layer with the caramel mousse and stack the other layer atop the filling.

43.   Sprinkle top layer with oil, salt, pepper and vinegar.

44.   Tape it down, then cut through both layers with a utility knife, scrape off the old vinyl and glue in the patch.

45.   Store the doughnuts and doughnut holes in an airtight container, separating the layers with wax paper or plastic wrap between the layers.

46.   Top each layer with half of the tomato sauce, then half of the cheese sauce.

47.   Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy.

48.   Transfer both to a large bowl, sprinkling the layers with salt.

49.   To freeze, put cookies in airtight container, separating layers with waxed paper.

50.   You can also refrigerate them for a day or two instead of freezing, separating layers with wax paper.