Keeping Rainy Days Sweet & Simple

Sometimes, all you really need is something simple. Nothing overly fancy, nothing too showy. Just simple. Simple is good. Simple works.

It’s been raining all day here in New York, and according to the weather charts, it will be for the rest of the week.

Sitting by the window with a cup of tea, I felt the need for some dessert. There are presently, a number of things on my “to-bake” list, but nothing I was particularly in the mood to make.

I needed something simple but delicious. Nothing very time consuming with a big mess and cleanup at the end.

A few days ago, I made two cheese cakes. To top each cake, I made two different sauces- strawberry and blueberry. Of course, I did not want the sauces to go to waste.

You must be wondering what I made. POUND CAKE, a moist, sweet, rich dessert.

Today there are many variations to pound cake. Some add chocolate chips, others add lemon. My variation was Clementine zest.

I found the recipe from Ina Garten, whom I adore when it comes to baking.

This cake is so perfect and easy. And with a homemade blueberry sauce, it is sure to please!

Easy Pound Cake
(Adapted from Ina Garten, 2009)

Makes 1 loaf cake
Prep Time: 30 minutes
Cook Time: 45 minutes – 1 hour

For Plain Pound Cake you will need:

½ pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
3 cups AP flour
½ teaspoon baking powder
½ teaspoon baking soda
*(1 teaspoon kosher salt) - (Ina's recipe calls for salt, but I did not add any)
¾ cup buttermilk, at room temperature
1 teaspoon pure vanilla extract
Zest of 1 clementine

For Fresh Blueberry Sauce you will need:

1 pint blueberries
¾ cup water
¾ cup sugar
3 tablespoons cornstarch
Zest of 1 lemon (this helps to preserve the sauce longer)

Directions:

On stovetop begin with a medium size saucepan. Combine blueberries and water, and bring to a boil. Add sugar and cornstarch in saucepan and bring to a boil once again. Stir occasionally and keep the lid on to help mixture thicken. This should take about ten minutes total.
Note: After filling thickens, turn the heat down to low and DO NOT cover saucepan completely.

In the meantime, adjust the oven rack to top position to let room for the cake to rise. Preheat oven to 350 degrees F. Grease and flour an 8½ by 4½ by 2½ inch loaf pan.

Cream the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. With the mixer on medium speed, beat in the eggs, 1 at a time.

In a large bowl, sift together the flour, baking powder, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Add the flour and buttermilk mixtures alternately to the butter, beginning and ending with the flour. Pour batter into pan, smooth the top and bake for 45 minutes to 1 hour, until the cake tester comes out clean.

When the cake is done, let cool on a baking rack. When ready to serve, drizzle blueberry sauce over each slice!

xx,
Tammy

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I would like to thank dear Sabrina from eat.drink.and be merry, for gaving me a Stylish Blogger Award!

How absolutely exciting! My very first blog award!

There are rules to accepting this award. So, let the games begin!

I have to choose 10 of my favorite blogs to give this award to. I have to visit their site and let them know they won and then link to their lovely websites in this post.

But the fun doesn't end there!

I have to share 7 things people don't know about me- hmm...so, here it goes~

1. I am obsessed with fashion

2. My favorite movie is Inception

3. My favorite song is 'Sparks Fly' by Taylor Swift

4. I would love to visit Italy someday

5. I like planting flowers

6. I would love to take surf lessons someday

7. I also want to take dance lessons

I am giving the Sylish Blogger award to:

Brittany at Les reves d'une boulangere

Clair at Police Box

Katerina at In Katerina's Kitchen

Ana Rita at Bem bons

Bunny at The Paris House

Betty Ray at Betty's Eats

Cupcake at The Family Tables

Annie at Annie's Dish

CAMartinsky at Candid Cam

Jackie at Fashion: the science of apperance

Cheers to all you lovelies. I wish I could have chosen more!

Thanks again Sabrina for the award!

xx,

Tammy

Lemon Meringue Pie- An 'Amelia Bedelia' Event

Who can ever forget the story of Amelia Bedelia?! I am sure you are well familiar with the silly, somewhat clumsy maid who always misinterprets her orders. In doing so, the reader embarks on a humorous escapade of mischief and hilarity as Ms. Bedelia finds herself wedged in the middle of some very interesting ‘sticky situations.’

I used to love those books, always excited to read the next misadventure of the comical yet charming maid.

Like many other young readers, I learned to read from the Amelia Bedelia series.

For me though, the best part of every story was the resolution. Do you remember how Amelia ultimately mends the problems that transpired in every story?

She would bake a delicious pie or cake. One of the pies that stood out in my mind, even at that early age, was her lemon meringue pie.

I found two separate recipes from two of my favorite cooks- Alton Brown & Paula Deen-Quite the dynamic duo. I’m sure you are wondering how I even thought of combining the two. But they make a fabulous dessert together.
I followed Paula Deen’s recipe as a guide for the meringue and Alton Brown’s recipe for the lemon filling, but I used my own recipe for the crust.

I received rave reviews for my efforts. However, it did not come out as brilliantly as it did by my efforts alone. That’s right, I got a little help- from my brother…okay- well maybe not just a little- he made the meringue- and a very divine meringue I may add.

I do hope you try this light and airy dessert, for I know you will just adore it. Really, what could possibly go wrong using an Alton Brown & Paula Deen dessert? ;)

Lemon Meringue Pie
(Adapted from Alton Brown & semi-adapted from Paula Deen via FoodNetwork.com)

Serves 6-8
Prep Time: 10 minutes
Cook Time: 15 minutes

For Sugar Cookie Crust you will need:

1 package Sugar Cookie mix (I used Betty Crocker)
½ cup of butter
Approximately 2-3 tablespoons of milk

For Lemon Filling you will need:

4 egg yolks (reserve the whites for meringue)
1/3 cup of cornstarch
1½ cups water
1 1/3 cups sugar
¼ teaspoon salt
3 tablespoons butter
½ cup lemon juice
1 tablespoon lemon zest, finely grated

For meringue you will need:

4 egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla
¼ cup sugar

Directions:

Adjust the oven rack to the top position leaving room for the pie and its meringue. Preheat oven to 350 degrees.

In the bowl of your mix master, combine sugar cookie mix and butter. Beat on low speed, adding a tablespoon at a time of milk. DO NOT OVER MIX COOKIE BATTER. The mixture should be crumbly.

Place the sugar cookie crust in a buttered pie pan and bake for approximately 6 minutes.

Meanwhile, whisk egg yolks in a medium size mixing bowl and set aside.

In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine.

Turn heat on medium and stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture.

Return egg mixture to saucepan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, and zest until well combined. Pour mixture into pie shell.

In the bowl of your mix master, beat egg whites with cream of tartar and vanilla until soft peaks form. Then, gradually beat in the sugar until stiff.

Spread over lemon filling while the lemon filling is still hot.

Bake for about 12-15 minutes or until the meringue turns to a golden brown.

xx,
Tammy

Calzone guest post

First off, I would just like to give a big 'THANK YOU!' to all you lovely darlings for your kind comments. They are greatly appreciated!

Secondly, I am guest posting over at Mama's blog today! I made calzones last night and Mama made a homemade marinara sauce!

This recipe made two calzones.
Prep Time: 12 minutes
Cook Time: 25 minutes (or until golden)

Easy Spinach Calzones
(By Tammy)

2 prepared pizza doughs
2 packages of spinach (10 ounces each)
1 medium-large onion, finely chopped
5 cloves of garlic, finely chopped
1 cup ricotta cheese
½ cup parmesan cheese, grated
½ cup mozzarella, shredded
About 8-10 slices of deli ham, cut into long strips
Salt & Pepper to taste
Approximately 4 tablespoons Olive Oil
Dashes of Living the Gourmet Dry Herb Rub

In an extra large skillet on medium low heat, drizzle about 2 tablespoons of olive oil.
Add onion and sauté until tender and golden. Then add garlic and spinach, sautéing until large clumps are broken up. Add salt and pepper.

Transfer the dough to a medium bowl and let cool. Once cool enough, stir in ricotta, parmesan, mozzarella, and ham.

Preheat oven to 350 degrees.

Prepare 2 cookie sheets by lining with parchment paper and sprinkling paper with cornmeal. Set aside.

Flour the pizza dough and work the dough using your fists into a large circle, do not roll the dough out, about 12 inch circles. Fill one half side with spinach mixture and fold over. Press the edges with a fork to seal the calzone.

Transfer the dough onto cookie sheets. With fork press the edges and seal. Rub each calzone with a tablespoon of olive oil and bake for 25 minutes or until golden.

While calzones are baking, prepare marinara sauce, which my Mom has posted on her blog, Living the Gourmet.

I hope everyone has a beautiful weekend!

xx,
Tammy

Cake Truffles (courtesy of Renni)

As a budding baker making mistakes are required. If you don’t make mistakes, you’ll never learn.

Well, I’ve had my share of blunders, bloomers, miscalculation of recipes and et cetera…

Luckily, I found a delightful quick fix-it whenever your cake recipes go amiss.

I introduce to you the CAKE TRUFFLE by Reeni. Reeni is the blog author of the fabulous blog- Cinnamon Spice & Everything Nice.

Before I made the Chocolate Mini Cakes with White Chocolate Chips from my previous post, I made an original batch of mini cakes that came out well…a lot less than perfect.

Fortunately, my mom reminded me of the CAKE TRUFFLE recipe Reeni made that we both wanted to try making.
That’s exactly what I did-

I used the icing from my Chocolate Mini Cakes with White Chocolate Chips post and blended it with my original batch of mini cakes. (The best part was I had white chocolate chips in my cake batter!)

As directed by Reeni, I rolled the cake batter into little quarter size balls and let them sit in the refrigerator. Afterwards, I melted some chocolate with a bit of heavy cream (the heavy cream was my own touch to the recipe) and dipped each cake ball in the chocolate.

I brought these over to my uncle’s house that night and it turned out I had a hit on my hands!

Oh how I was in my glories- oh how my family were in their glories!

As the beautiful Sophia Loren once said, “Mistakes are part of the dues one pays for a full life.”
I couldn’t agree more. Take one bite of these dangerously delicious cake truffles and I promise your life will never be the same again… :)

Here is how you prepare such as directed by Reeni:

Cake Truffles & Lollipops by Reeni
(adapted from Bakerella)

1 cake mix, any flavor, cooked and cooled
1 tub of cream cheese frosting
good quality chocolate bars, chocolate bark or candy melts
Sprinkles and lollipop sticks, optional

1. Crumble the cooled cake into a large bowl.

2. Mix thoroughly with 1 can cream cheese frosting.

3. Roll mixture into quarter size balls and lay on cookie sheet. Can use a melon baller, but hands work best.

4. Chill for several hours.

5. Melt chocolate, a little at a time in microwave or over a double boiler according to directions on package. I set the chocolate bowl on top of another bowl of hot water.

6. Roll balls in chocolate and lay on wax paper until firm. Decorate with sprinkles or by putting melted chocolate in a baggie and snipping off the corner.

7. Store in refrigerator. Best eaten the next day. Cold.

Reeni, thank you for saving me...(and my cake batter)! :)

xx,
Tammy

Happy Valentine's Day

-ALL THINGS FILLED WITH LOVE-

-ALL THINGS PRETTY-

-AND ALL THINGS SWEET-

HAPPY VALENTINE'S DAY!

xx,

Tammy

Chocolate Mini Cakes with White Chocolate Chips
(Adapted from Family Circle Magazine- December 2010)

For Mini Cakes you will need:

1 cup AP Flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
6 tablespoons unsalted butter, softened
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk

2 cups white chocolate chips

For Pink Cream Cheese Icing you will need:
4 ounces cream cheese
6 tablespoons unsalted butter, softened
Approximately 1½ - 2 cups confectioner’s sugar
Zest of 1 orange
4-5 drops red food coloring
Coconut Flakes to sprinkle

Heat oven to 350 degrees and line muffin pan with cupcake liners.

In medium-size bowl, combine flour, cocoa powder and baking soda.

In bowl of mix master, beat butter and sugar until smooth and creamy on medium-high speed. Beat in eggs and vanilla until fluffy. On low speed, beat in flour mixture alternately with milk, beginning and ending with flour mixture. Mix in white chocolate chips.

Fill each cupcake liner about 3 tablespoons of batter per liner.

Bake for 25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan to wire rack; let cool.

PINK CREAM CHEESE ICING:

In mix master, combine cream cheese and butter until smooth. Slowly add confectioner’s sugar, orange zest and red food coloring.

Spread cream cheese icing over cupcakes and sprinkle with coconut flakes.

I wish all you lovelies a beautiful Valentine's Day!

(Top two pictures courtesy of WeHeartIt.com)

Guest Post - Living the Gourmet

I am absolutely thrilled to have my Mama guest post on my blog! (Yay, Il Dolce Bacio's very first guest post!!)

In case you did not know, Catherine from Living the Gourmet is my Mom! She is also a contributer to Il Dolce Bacio. But today, she is guest posting!

Thank you for sharing this lovely Rugelach recipe with us, Mom!

I enjoyed these immensely. The pasty dough was sweet, flaky, and soft! The filling is a mixture of cocoa, dried fruits, nuts and spices like cinnamon and nutmeg!

Polish Rugelach
(Adapted from cooksrecipes.com)

Makes approximately 64 cookies.

Dough:

1 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
½ cup sugar
2 ¾ all purpose flour

Filling:
¾ cup sugar
2/3 cup dried cranberries and raisins mixed
2/3 cup chopped toasted walnuts or almonds
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
1 teaspoon nutmeg
2 tablespoons cocoa powder

For dough: Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather each into ball; flatten into disks. Wrap in plastic wrap and chill 1 hour.

For filling: Mix ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in small bowl to blend. Set aside.

Preheat oven to 350 degrees.

Place 1 dough disk on floured work surface. Roll out dough. Spread 3 tablespoons filling over round, leaving ½ - inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.
Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Bake until golden, about 20 minutes. Repeat with remaining 4 disks.

Thank you Mama!
xx,
Tammy

Berry Good!

I seem to be on a berry kick lately! I guess it’s this cold weather- all I find myself thinking about is the warmer weather! And the first thing that usually comes to mind when I think about spring and summer is fruit. I really love fruit desserts.

So…last night, I saw I had a few leftover strawberries in the refrigerator, and I began thinking…and flipping through all my baking magazines and cookbooks to get some ideas!

I found this wonderful recipe in the 2008 issue of the Betty Crocker Christmas Cookies recipe booklet- Almond Streusel Cherry Cheesecake Bars.

Now you may be wondering why I was looking in a Christmas recipe booklet when I’m dreaming of warmer days? Well my dears, the answer is quite simple- the Betty Crocker Christmas Cookies recipe booklet is one of my very favorite booklets regardless of its title.

There are many wonderfully splendid cookie recipes in this small collection- and I tend to be a cookie gal.

However, I did mix the recipe up a little. Fortunately, there was one last package of sugar cookie mix in the pantry. Yay for me!

I noticed it called for ‘almonds.’ I personally only like nuts in banana bread and occasionally in certain cookies. So, I changed the ‘almonds’ to ‘coconut.’ (YUM!)
I also noticed something very important in this recipe- it called for ‘cherry pie filling.’ So I worked some baker’s magic and thought- “What if I switched the cherry pie filling with some homemade strawberry pie filling?” What a brilliant idea, if I may say so myself.

And that’s exactly what I did. So, let me tell you exactly what I did for when you’re in the mood for Coconut sprinkled Strawberry Cheese Bars.

Coconut sprinkled Strawberry Cheese Bars
(Adapted from Betty Crocker Christmas Cookies Stress-free baking, 2008 – Strawberry Pie Filling is adapted from Cooks.com)

Prep Time: 45 min.
Cook Time: 50-60 min.

For Strawberry Pie Filling you will need:

Approximately 1½ cups strawberries
¾ cup water
¾ cup sugar
3 tablespoons cornstarch
Zest of 1 orange

For Cookie Base & Topping you will need:

1 pouch (1lb. 1.5 oz) sugar cookie mix
¼ cup cold butter
4 oz. cream cheese

For Filling you will need:
2½ packages (8 oz. each) cream cheese
½ cup sugar
2 tablespoons AP flour
1 teaspoon almond extract
3 eggs
*Strawberry Pie Filling recipe
Coconut flakes for sprinkling
Confectioner’s sugar for sprinkling

On stove top begin with a medium size saucepan. Crush strawberries and add water. Bring to a boil. Add sugar and cornstarch in saucepan and bring to a boil once again. Stir occasionally and keep the lid on to help mixture thicken. This should take almost 10 minutes total.
NOTE- After filling comes to boil turn the heat all the way down to low.

In the meantime, preheat oven to 350 degrees F. Butter bottom of baking dish.

In the bowl of your mix master, place sugar cookie mix. Cut butter and 4 oz. cream cheese into bowl as well, and mix until crumbly.
NOTE- If you happen to thoroughly mix batter, just make sure to spread it evenly in the baking dish. This will not cause a negative outcome to your cookie base.

Press mixture in bottom of pan. If you have enough, spare at least 1 cup of cookie mixture for topping. Bake for 12 minutes.

*Make sure to keep an eye on the strawberry pie filling. Remove from stovetop and let sit for a few minutes. Stir in between breaks to make sure the mixture has thickened nicely. DO NOT add the orange zest yet!

Meanwhile, in bowl beat 2½ packages of cream cheese, the sugar, flour, almond extract and eggs until smooth.

Once done, stir in orange zest to the strawberry pie filling. This will keep the filling sweet. Adding orange zest too soon may add a slightly bitter flavor to filling!

Spread cream cheese mixture evenly over partially baked cookie base, next, spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved cookie base toppings.

Bake for 40-45 minutes or until lightly golden brown. Cool for at least 30 minutes before refrigerating for about 2 hours or until chilled.

When ready to serve, sprinkle with confectioner’s sugar and coconut flakes!

This is such a lovely recipe for when you have some leftover strawberries. I usually bake with a homemade graham cracker crust. But I loved that this crust was a like cookie, which added a nice light touch to the overall recipe. I personally think that the homemade Strawberry Pie Filling made a huge difference. It tasted fresh and not overly sweet, and of course it can be used for other recipes! Whenever you can, always try to opt for the homemade stuff- you’ll taste the difference immediately.

xx,

Tammy

Something Simple ~ Something Sweet

I am a big strawberry fan and was absolutely thrilled to find they were on sale at the food market yesterday.

Though I absolutely LOVE strawberries, my experience with baking them has not always been so wonderful. Maybe it’s the way I’m making them, but I find that when I bake strawberries, they tend to become quite bitter.

But I was eager to post another recipe and so I opted for a more simple dessert- Strawberry Tart.

I found a wonderful recipe by Ina Garten, whom I absolutely adore. My recipe is ever so slightly different from hers.

Instead of making four individual tart shells, I just made one. Furthermore, the recipe calls for heavy cream and Cognac. I switched the heavy cream to light cream only because we didn’t have heavy cream. As for the brandy, we didn’t have any and I don’t really think it needs it. There are two other optional ingredients- apricot jelly and pistachios. Since both were optional, I decided to the leave the tart simple and fresh.

I was surprised how simple it actually was to make this recipe. In fact, making this tart required half my attention since during most of the prep work I was busy talking on the phone.

The tart came out fantastic. The pastry cream wasn’t thick at all. In fact, it was more like pudding. The pastry crust came out splendid- perfect texture and lightly sweetened which balanced out the custard filling. The addition of the fresh strawberries made the tart overall refreshing and light!

With the left over pastry dough, I cut out some heart shapes to make it a little more festive.

The best part of all was by the time the tart was ready to be served, one of my favorite movies had just come on- Valentine’s Day!

STRAWBERRY TARTS
(Adapted from Barefoot in Paris, Ina Garten, 2004.)

Prep Time: 35 min.
Inactive Prep Time: 1 hr.
Cook Time 25 min.

For Tart you will need:

1¼ cups AP flour
3 tablespoons sugar
½ teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening
¼ cup ice water

For Pastry Cream you will need:
5 extra-large egg yolks
¾ cups sugar
3 tablespoons cornstarch
1½ cups scalded milk
½ teaspoon pure vanilla extract
1 tablespoon unsalted butter
1 tablespoon light cream

2 pints of fresh strawberries
Confectioner’s sugar (for decoration)
Heart shaped cookies (as recipe follows)

In a small bowl combine flour, sugar, and salt in a small bowl and place in the freezer for about 30 minutes. After that, pour the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse until the butter is in the size of peas. Add the ice water and process until the dough comes together.
The dough may be on the sticky side, so make sure to place on a well-floured board and form into a disk. Wrap in plastic and chill for at least another 30 minutes.

In the meantime, preheat oven to 375 degrees.

Roll out the dough and line to fit an 8 inch buttered pie plate. If you like, roll out the rest of the dough and cut out heat shapes for decoration. Place a few sprinkles of sugar on top of the heart cookies before baking. Bake crust (and cookies) for 10 minutes or until lightly browned. Set aside to cool.

On the stovetop, heat milk.

Meanwhile, using a mix master, beat egg yolks and sugar on medium-high speed until very thick. Then reduce to low speed and add the cornstarch.

With the mixer still on low, SLOWLY pour the hot milk into the egg mixture. Transfer the mixture into a saucepan and cook over low speed. Stir constantly with a spoon, until mixture becomes slightly thicker. Don’t be alarmed if the custard comes to boil and appears to curdle. Switch to a whisk and beat vigorously. Foam will form on the top and as you are whisking, you will see a liquid like substance at the bottom of the saucepan. Beat until foam and liquid are blended and thicken to a pudding-like substance.

Lastly, stir in vanilla, butter and light cream. Pour the custard into a glass bowl and place plastic wrap DIRECTLY ON the custard otherwise it will become very watery as it sits in the refrigerator. Refrigerate until cold.

Once custard is cool enough, fill the pie crust. Decorate with fresh strawberries and heart shaped cookies and dust with confectioner’s sugar.

xx,

Tammy

Dolce Crisps

My first post on Il Dolce Bacio are Dolce Crisps.

My Mother and I made these the other night.

Admittedly, I wasn’t in the best mood, but I digress...One look at the chocolate chip bag Mom pulled out from the pantry and I was smiling again!

Whenever Mom cooks, she never follows the directions. That kind of rubbed off on me too. So, what started out as a simple cookie recipe soon turned into ‘Dolce Crisps!’

You will need:

½ cup unsalted butter (1 stick)
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 tablespoon milk
2½ cups AP flour
1 teaspoon baking soda
½ cup brown sugar
Approximately ¼ cup confectioner’s sugar
2 cups chocolate chips

Remember to preheat oven to 350 degrees.

Using a mix master, combine butter and white sugar. After butter and sugar mixture is thoroughly blended, mix in eggs, vanilla, brown sugar and milk.

In separate bowl, combine flour, baking soda and confectioner’s sugar.

Setting the mix master on a low speed, slowly add the dry ingredients to the wet ingredients.

Finally, add the chocolate chips!

The batter should be stickier than the usual cookie dough.

Taking about a tablespoon of cookie batter, gently shape the dough round and flat and place on cookie sheets.

Bake cookies for about 8-10 minutes or until the edges are thin and crispy and lightly golden.

xx,

Tammy