Sunday, May 30, 2010

Banana Split Cupcakes


Banana Cupcake Ingredients:

1 and 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter or margarine, room temperature
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 large ripe banana (or almost 1 cup)
1/2 cup milk
Canned whipped cream
Coloured sprinkles
Maraschino cherries

Chocolate Cream Cheese Icing Ingredients:

3 cups icing sugar
4 oz. cream cheese (½ pkg.), softened
4 Tbsp. butter, softened
5 Tbsp. cocoa
4-5 milk
1 tsp. vanilla extract




Banana Cupcake Directions:


Preheat oven to 350 degrees F and place rack in center of oven. Line 12 muffin cups with paper liners and set aside.

In a bowl, whisk together the flour, baking powder and salt..

In a separate bowl, cream the butter and sugar with a mixer until smooth and fluffy. Add the mashed banana and mix until combined. Add eggs and vanilla and mix until combined.

Add in the dry ingredient mixture alternating with milk and mix to combine. Scrape down the sides with each addition.

Bake for about 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before icing the cupcakes. You should have enough batter leftover for 5-6 more cupcakes so you can bake that up as well.



Chocolate Icing Directions:


With a mixer, cream together the butter and cream cheese until smooth. Add in the cocoa, icing sugar, and vanilla and mix until well combined. Scrape down the sides of the bowl often and be sure there are no clumps of cocoa or icing sugar in your icing. Add in a Tbsp. of milk at a time until you reach the desired consistency. If the icing gets too runny then just add more icing sugar, and if it is too thick then just add more milk.

When cupcakes have cooled, cover the tops with chocolate icing using a spoon or small spatula. Top the icing with a squirt of canned whipped cream, sprinkles, and a maraschino cherry.


*Banana cupcake recipe from Bakerella
*Recipe by Brooke McMillan

Friday, May 28, 2010

Cheddar Cheese Biscuits

This is my favourite biscuit recipe ever! It makes a perfectly light and fluffy biscuit and the cheddar cheese adds such great flavour. You'd never think it, but the secret to how fluffy these are is the mayonnaise in the batter! 

Ingredients:
2 cups all-purpose flour
3 tsp baking powder
1 tsp salt
1 cup shredded cheddar cheese
1 cup milk
4 Tbsp. mayonnaise



Directions:


Preheat oven to 425 degrees F and place rack in center of oven. Spray a 12-cup muffin tin with non-stick cooking spray or grease with butter.

Whisk flour, baking powder, and salt together in a small mixing bowl. Add cheese to the flour mixture. Stir milk and mayonnaise into the mixture until just moistened. Do not over-mix otherwise you will get tough biscuits.

Fill muffin cups 2/3 full. Bake for 15-20 minutes until biscuit tops are golden brown.

This recipe makes 12 small biscuits, but you can cut the recipe in half if you are only serving a small number of people.

Baked Sweet Potato Fries


Ingredients:

2 large sweet potatoes
Olive oil
Seasoning salt, to taste

Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Cover two baking sheets with tin foil or parchment paper. This make clean up easy and prevents your baking sheets from getting ruined.

Peel the sweet potatoes and cut them into long sticks or wedges. Place the sticks/wedges in a large bowl and drizzle lightly with olive oil and sprinkle with seasoning salt to your taste; toss to coat. They should be lightly coated with oil and not covered so much that they are "slimey". Arrange on the preapred baking sheets in an even layer. Leave space between the sticks/wedges and don't crowd the pan or they won't get crispy. 

Bake for 30-40 minutes, or until cooked and crispy, turning halfway through the baking time. Plate and enjoy!


*Recipe by Brooke McMillan

Chocolate Covered Strawberries


Ingredients:

1 lb. fresh strawberries
1-2 cups chocolate melting wafers or chocolate chips - You can use milk, white, semi-sweet, or dark chocolate

Directions:

Wash and completely dry your strawberries, leaving the stems on. You will need the stems to dip the strawberries.

Cover baking sheets with wax paper and have ready.

In a deep microwave save bowl, melt the chocolate wafers in the microwave. Check and stir the chocolate every 15 seconds or so, being careful not to burn it.

Holding the strawberry by it’s stem, dip it in the melted chocolate, and place gently on the wax paper covered baking sheet. You might want to use a small spoon to help you pour the chocolate over the strawberry so that it is fully covered. Repeat this process until all your strawberries are done.

Let the chocolate dry for about 20 minutes, or until hardened. Gently peel them off the wax paper and enjoy.

If you want to drizzle another type of chocolate over your strawberries: Melt the chocolate in the microwave, dip the blade of a butter knife into the chocolate, and then flick the knife back and forth over the strawberries to create little lines. You will have to recoat the blade of your knife with chocolate often. Don’t worry about making a mess because the wax paper will just be thrown out once you’re done. Let the drizzle dry and then enjoy!


*Recipe by Brooke McMillan

Spinach Dip


Ingredients:

1 pkg. frozen chopped spinach, thawed and squeezed dry
1 cup Miracle Whip
1 and 1/4 cups sour cream
4 green onions, chopped
1 pkg. Knorr vegetable soup mix
1 can water chestnuts, drained and chopped
Salt and pepper to taste

Directions:

Mix all ingredients together until combined. Hollow out the center of a round or oblong loaf of bread and fill with the spinach dip. Using the bread that was hollowed out from the loaf, make small chunks for dipping. You can also serve this dip with crackers or pita chips. Serve cold and store in the refrigerator.


*Recipe from Karen McMillan

Spicy Nacho Cheese Dip




Ingredients:


4 large tomatoes, chopped
1 large onion, chopped
4 garlic cloves, minced
1/2 small jar jalapeƱos, drained and chopped - You can use more or less, depending on how spicy you want it
900 g block of Velveeta cheese, cubed
1 8 oz. block of aged cheddar cheese, cubed




Directions:


Combine all ingredients in a very large soup pot and cook on the stovetop over medium high heat until the cheese has melted. Stir frequently to ensure that the cheese doesn’t burn or stick to your pot.

Once melted, reduce heat to low and simmer for 30 minutes, stirring frequently.


Serve hot with taco chips. Store in the refrigerator, or in airtight containers in the freezer for longer storage.


*Recipe from Karen McMillan

Tuesday, May 25, 2010

Pumpkin Scones


Ingredients:

2 cups all purpose flour
1/3 cup brown sugar
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup cold unsalted butter, cut into pieces
1/3 cup raisins (optional)
1/4 cup toasted and chopped pecans (optional)
1/3 - 1/2 cup buttermilk
1/2 cup canned pumpkin puree
1 tsp. vanilla extract

Egg Wash:

1 large egg
1 Tbsp. milk or cream

Directions:

Preheat oven to 400 degrees F and place rack in the center of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the raisins and pecans, if using.

In a separate bowl mix together the buttermilk, pumpkin puree and vanilla and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round and about 1 and 1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean.  Transfer to a wire rack to cool. 


*Recipe from Joy of Baking

Baked Eggs in Maple Toast Cups




Ingredients:


2 Tbsp. butter
3 Tbsp. maple syrup
6 slices thin sandwich bread
3 slices bacon, cooked until crisp and broken into small pieces (optional)
6 large eggs

Directions:

Preheat the oven to 400 degrees F. Grease 6 muffin cups with butter or non-stick cooking spray. In a small saucepan, melt the butter and add the syrup.

Remove the crusts from the bread. Flatten each slice with a rolling pin or by pressing down on it with your hand. Brush both sides of the bread with the syrup and butter mixture. Pat a slice of bread into each of the prepared muffin cups and sprinkle the bacon pieces into the bottom of each cup (if using).

Carefully break an egg into each bread cup and bake until the eggs are set. This will take approximately 10 minutes, but check them regularly. It is easy to overcook these because the eggs will look like they aren’t cooked at all at first glance, so you will probably want to poke them with a fork or toothpick to check when the inside is cooked. You can cook them a little longer if you don’t want a runny yolk.

Lift the toast cups from the tin and serve immediately, drizzled with additional syrup or with ketchup, if desired.


*Recipe adapted from Love At First Bite

Banana Oatmeal Pancakes with Coconut Syrup


Ingredients:

1 large banana, mashed
1 Tbsp. butter, softened
1/2 cup old fashioned rolled oats
1/2 cup whole wheat flour
1 cup milk
1 egg
1 tsp. vanilla extract
1/2 tsp. salt
1/2 tsp. cinnamon


Coconut Syrup Ingredients:

2 cups (1 can) coconut milk
1 cup white sugar

Directions:

In a large bowl, combine all ingredients with an electric mixer until well incorporated. The batter should be a bit lumpy rather than smooth.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes, turn over to cook the other side until lightly browned.

Repeat with remaining batter, brushing the pan with melted butter between batches. Serve immediately, drizzled with coconut syrup. I used diced kiwi’s to top my pancakes, but other fruit toppings could include: sliced bananas, pineapples, berries, or toasted coconut flakes.


For Coconut Syrup:

In a medium saucepan, stir the coconut milk and sugar together over medium-high heat until sugar is fully dissolved. For those adult taste buds you could even add a little flavored rum or liqueur into the saucepan.


*Recipe from Cheeky Kitchen

Saturday, May 22, 2010

Raspberry Oatmeal Squares



Ingredients:

1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 and 1/4 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
2 cups old fashioned rolled oats, divided
1 cup raspberry jam or preserves (homemade or store bought) - Homemade jam is the best so I'd definitely recommend using it over any store bought. However, if I don't have any homemade jam then I use organic jam because I find it tastes the most like homemade, plus it doesn't have any unhealthy additives.


Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Butter spray with a non stick cooking spray, an 8 x 8 or 9 x 9 inch baking pan. Set aside.

With a mixer, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until incorporated.

In a separate bowl whisk together the flour, baking soda, and salt. Add to the butter mixture and mix until well combined. Stir in 1 and 3/4 cups of the rolled oats. Press 2/3 of the dough into the bottom of the prepared pan.

Spread the raspberry jam over the oatmeal base. To the remaining dough add the remaining 1/4 cup of rolled oats. Crumble this mixture evenly over the top of the raspberry jam. 

Bake for about 25 - 30 minutes or until nicely browned.  Place on a wire rack to cool and then cut into squares. These are best if made the day before serving. Store in the refrigerator.


*Recipe from Joy of Baking

Friday, May 21, 2010

7-Layer Bars

I haven't met a person who doesn't love 7-layer bars. They are soooo good and dangerously addicting! I won't name names, but I gave half of a batch to a friend and she said they disappeared within a day and a half. If you're not confident with your baking, this is one recipe you have to try because it is pretty much no-fail and anyone who tries one will be your new best friend!

Ingredients:


1/2 cup unsalted butter or margarine, melted
1 and 1/2 cups graham cracker crumbs
1 and 1/3 cups sweetened flaked or shredded coconut
1 cup semisweet chocolate chips - You could also add or substitute in dark chocolate chips, butterscotch chips, peanut butter chips, or white chocolate chips.
1 cup chopped walnuts or pecans
1 - 14 oz. can of sweetened condensed milk

Directions:

Preheat oven to 350 degrees F and place the rack in the center of the oven. Have ready an 8x8 or 9x9 inch square baking pan.

Melt the butter and pour it into the bottom of your pan. Sprinkle the graham cracker crumbs evenly over the butter. Sprinkle the coconut over the crumbs. Sprinkle the chocolate chips over the coconut. Sprinkle the nuts over the chocolate chips. Finally, drizzle the sweetened condensed milk over all the ingredients. Do not mix the ingredients together, just layer them.

Bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the middle of the squares comes out clean. Remove from oven and place on a wire rack to cool. Once cool, cut into squares. Store in the refrigerator or freeze for longer storage.


*Recipe adapted from Joy of Baking

Lemon Bars


Lemon squares are one of my favourite desserts, and this recipe is so perfect. The simple, buttery shortbread crust allows the bright, fresh flavour of the lemon to really shine through. A light dusting of icing sugar on top adds a hint of sweetness to cut through the tart lemon and gives them a beautiful finish.

Shortbread Crust Ingredients:

1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup icing sugar
1 cup all purpose flour
Pinch salt

Lemon Filling Ingredients:

1 cup granulated white sugar
2 large eggs
1/3 cup fresh lemon juice (approx. two large lemons) - You can also use RealLemon lemon juice if you don’t have any fresh lemons on hand. I have tried making these both ways, and I prefer using fresh lemon juice. If you are juicing fresh lemons you can use a fine strainer to remove the pulp and seeds from the juice.
1 Tbsp. grated lemon zest (the zest from approx. 1 large lemon) - Always remove the zest before juicing the lemon!
2 Tbsp. all purpose flour


Directions:

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter, or spray with a non-stick cooking spray, an 8 x 8 inch baking pan.

For Shortbread Crust: With a mixer, beat the butter and sugar until light and fluffy.  Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

For Lemon Filling: With a mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool.

Once cooled, cut into squares and dust with icing sugar. These are best eaten the day they are made but can be covered and stored in the refrigerator for a day or two.


*Recipe from Joy of Baking

Rocky Road Brownies


Fudge brownie topped with gooey marshmallows, crunchy peanuts, and melted chocolate chips. Need I say more?

Ingredients:

¾ cup (1 and ½ sticks) unsalted butter or margarine
1 and 2/3 cups white sugar
3/4 cup cocoa powder
1 and ½ tsp. vanilla extract
3 large eggs
1/2 tsp. salt
1/2 tsp. baking powder
1 and 1/3 cup all purpose flour
1 and ½ cup mini marshmallows
1 cup milk chocolate chips
¾ cup peanuts, coarsely chopped


Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Line a 13×9 inch baking pan with parchment paper or foil, allowing it to come up and over two sides. If using foil, spray the foil with cooking spray.

Melt the butter in a microwave-safe bowl. Whisk in the sugar, then whisk in the cocoa powder, followed by the vanilla extract and eggs.

When mixture is smooth, add in the salt and baking powder and whisk thoroughly, breaking up any lumps in baking powder and taking care that it is thoroughly distributed.
Scrape down the sides of bowl and stir (do not beat) in the flour. Pour into the prepared pan and spread evenly to edges.

Bake for 20 minutes, remove from oven and quickly sprinkle the marshmallows, chocolate chips, and peanuts evenly over the top of the brownie. Place back in the oven for 3-5 minutes to finish baking and to allow the chocolate chips and marshmallows to melt a little bit. The brownies are done when a toothpick inserted comes out with moist crumbs. Cool completely and chill before slicing.




*Brownie Recipe adapted from Cookie Madness
*Recipe by Brooke McMillan

Candy Cupcakes with Vanilla Buttercream Icing




Growing up, every day in the summer my friends and I would ride our bikes down to the Esso for slushies and a bag of candy - super healthy I know haha! Who else lived off the 5 cent candies at the corner store when they were growing up? I was feeling a little nostalgic for those childhood days so I decided to incorporate some of my favourite 5 cent candies into cupcakes for a bake sale. I love how these turned out; they are so colourful and fun! I saw a lot of faces light up when people saw them at the bake sale and picked out their favourite candy cupcake.

Vanilla Cupcake Ingredients:

1/2 cup unsalted butter, room temperature
2/3 cup white sugar
3 large eggs
1 tsp. vanilla extract
Zest of 1 large lemon (optional)
1 and 1/2 cups all purpose flour
1 and 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup milk
12 assorted small candies - I used blue whales, green frog gummies, Swedish berries, and peach rings! Instead of buying a whole tub of the candies you want, just get them from the bulk section of your grocery store or from the 5 cent candy bins at a convenience store.

Vanilla Buttercream Icing Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
1 tsp. vanilla extract
1 1b. (about 4 cups) icing sugar
1-3 tsp. milk or cream


Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Line a 12-cup muffin tin with paper liners. Set aside.

With a mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest (if using).

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups 3/4 full with the batter and bake for 15-18 minutes,  or until lightly browned and a toothpick inserted into a cupcake comes out clean with a few crumbs attached. Remove from oven and place on a wire rack to cool. Cool the cupcakes completely before icing.


Vanilla Buttercream Icing Directions:

Using a mixer, cream the softened butter and vanilla until smooth. Add in the icing sugar gradually, allowing the butter and sugar to cream together before adding more. Add a little bit of milk at a time and continue beating on high until you get the right texture.You don't want the icing to be runny, it should be thick and spreadable.

Use food colors to tint the icing the color of your choice. I separated my icing into 4 different batches and colored each batch to match the type of candy I was using. Once my icing was finished I used a large spoon to spread it on the cupcakes, then topped each cupcake with one of the candies. You could also pipe the icing on if desired.


*Vanilla Cupcake recipe from Joy of Baking
*Recipe by Brooke McMillan

Reese's Peanut Butter Cup Cupcakes


I made these to bring to my Auntie's birthday party and they were a big hit with all of my family! She loves the chocolate and peanut butter combination (who doesn't?) so it was an easy decision to come up with a Reese's Peanut Butter Cup cupcake.

Chocolate Cupcake Ingredients:

1 box Devil’s Food (or other chocolate variety) cake mix
1 cup buttermilk
1/2 cup vegetable or canola oil
1/2 tsp. cinnamon (optional)
4 eggs
Approx. 8 Reese’s Pieces peanut butter cups, cut into thirds or fourths

Peanut Butter Icing Ingredients:

8 oz. pkg. cream cheese
2/3 cup softened butter
1 and 3/4 cups peanut butter
2 tsp. vanilla extract
3-5 cups icing sugar
3/4 cup of milk


Cupcake Directions:


Preheat the oven to 350 degrees F and place rack in center of oven. Line 24 muffin cups with paper liners.

Combine the cake mix, buttermilk, oil, and cinnamon in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, approx. 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 3/4 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cupcakes cool on a wire rack before icing.

Icing Directions:

With a mixer, cream together the cream cheese and butter until smooth. Then add the peanut butter and vanilla extract and mix to combine. Add about 3 cups of powdered sugar and mix together. The icing will look very crumbly. Then add the milk, beat until light and fluffy. Keep adding in icing sugar and blending until the icing is nice and smooth but firm. You don’t want the consistency of the icing to be runny at all.

To decorate the cooled cupcakes I put about half my icing in a large Ziploc bag, cut a small hole in one of the corners and then squeezed out the icing through the hole. I try not to fill the bag too full of icing so that it doesn’t come out the other end and make a huge mess. Using a Ziploc bag for small icing jobs without detail is also a lot easier than using a piping bag and piping tips because once you’re done you can just throw the plastic bag in the garbage. But, if you would like to use an icing bag then feel free. I cut each Reese’s Pieces peanut butter cups into three equal pieces and used each piece to garnish a cupcake.


*Recipe by Brooke McMillan

Banana Cupcakes with Cream Cheese Icing


Banana Cupcake Ingredients:

1 and 3/4 cup all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter or margarine, room temperature
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
1 large ripe banana (or almost 1 cup)
1/2 cup milk

Cream Cheese Icing Ingredients:

1/2 cup butter, room temperature
8 oz. cream cheese, room temperature
1 tsp. vanilla extract
2-4 cups icing sugar - Use more or less icing sugar depending on the consistency that you want your icing to be. For thinner icing, use less sugar and for thicker, stiffer icing use more.


Banana Cupcake Directions:

Preheat oven to 350 degrees F and place rack in center of oven. Line 12 muffin cups with paper liners and set aside.

In a bowl, whisk together the flour, baking powder and salt..

In a separate bowl, cream the butter and sugar with a mixer until smooth and fluffy. Add the mashed banana and mix until combined. Add eggs and vanilla and mix until combined.

Add in the dry ingredient mixture alternating with milk and mix to combine. Scrape down the sides with each addition.

Bake for about 12-15 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely on a wire rack before icing the cupcakes.



Cream Cheese Icing Directions:


Cream the butter and cream cheese with a mixer until thoroughly combined. Add in the vanilla extract, then add the icing sugar in small batches until combined and creamy.

With a spoon, spatula, or piping bag, ice the cooled cupcakes and serve. For mine, I piped on pre-made chocolate icing and then piped the cream cheese icing on top of that, then I topped it with a chocolate chip. You could also garnish with sprinkles, a banana chip, or chocolate shavings.


*Recipe from Bakerella

Chocolate Muffins


Ingredients:

1/2 cup unsalted butter or margarine, melted and cooled
2 large eggs
1 cup buttermilk
2 tsp. vanilla extract
1 and 3/4 cups all-purpose flour
2/3 cup cocoa powder
1 and 1/4 cups brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup milk or semisweet chocolate chips (optional)


Directions:

Preheat oven to 375 degrees F and position rack in center of oven. Line a muffin tin (I made these mini-muffins) with paper liners or spray with non-stick cooking spray.

In a large measuring bowl whisk together the eggs, buttermilk, and vanilla extract.

In a separate bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.

With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter. Place in the oven and bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Carefully watch and check the muffins in the last 5 minute of baking so that you don’t over-bake them. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

You can eat these plain or dress them up by drizzling some melted chocolate over the tops or dipping them in melted chocolate. I did a white chocolate drizzle but milk or dark chocolate would also be delicious.



*Recipe adapted from Joy of Baking