Marionberry Oat Bars

  » By Keith Prickett

July 21st, 2008 - Posted in Dessert | Leave/read a comment (2)

Apparently, over at Stahlbush, it is Marionberry harvest season.  I can tell because Rachel keeps bringing home Marionberries!  Today I felt like dessert so I turned up the oven and got out the mixing bowls.  Rachel found this really cool Oregon berry website with some great recipes.  The savory ones look particulary interesting and I think we’ll be trying them soon!  Today’s dessert used their Marionberry oat bar recipe.  These things smell so good!  Here’s what I did:

Ingredients for Filling:

• 2 tablespoons sugar
• 2 tablespoons water
• 1/2 teaspoon cinnamon
• 2 cups fresh or frozen Marrionberrys (look for Stahlbush’s Marionberrys in your health food section or store)
• 1 tablespoon lemon juice
• 2 tablespoons corn starch

Ingredients for Crust:

• 1 cup all purpose flour
• 1 cup whole wheat flour (this is my contribution to the recipe)
• 1 cup packed brown sugar.
• 1/2 teaspoon cinnamon
• 2 cups quick cooking rolled oats
• 1/4 teaspoon baking soda
• 1 cup melted butter (not my regular fare, but for this treat I had to add it!)

Directions for Filling:

1. Combine berries, sugar, cinnamon, water, lemon juice, and cornstarch in a sauce pan.
2. Bring to boil, then simmer until thickened

Directions for putting it together:

1. Mix flours, brown sugar, rolled oats, cinnamon, baking soda, and melted butter together
2. Press all but 1.5 cups of the mixture into the bottom of a 9×9x2 inch baking dish
3. Bake for 12 minutes on 350 degrees
4. Add the filling and smooth out on top
5. Add the remaining 1.5 cups on the mixture on top and press it lightly into the filling.
6. Bake again for 25 minutes
7. Let cool and serve

I hope you enjoy them!

Angel Food Cake - Loaf Pan Experiment

  » By mike.brindley

July 8th, 2008 - Posted in Cake, Dessert | Leave/read a comment (1)

I would like to welcome Mike Brindley, a co-worker and fellow food-lover.  He let me try some of this angel food cake and I have to say it was quite fluffy and delicious!  I hope you enjoy it! — Keith

I’ve always loved angel food cake; so light and airy. Years ago, I made it from a boxed mix, like my Mom did. Recently, I’ve seen some TV chefs make angel food from scratch and they emphasized how easy it was to make; that gave me the itch to try it for myself! But I didn’t have an angel food cake pan. So I decided to try it with loaf pans.

Angel food cake pans have three important features: the bottom and sides can be separated, so you can remove the cake, there is a hole/tube in the middle to help with baking, and they have “stand-offs” on the top so the cake can cool upside down (cooling upside down helps keep the cake from collapsing before the structure sets up during cooling). I had to improvise with the loaf pans to overcome the lack of these features.

I decided to use Alton Browns recipe from his show Good Eats. This recipe suggests using orange extract which I thought would go well with strawberries. Ina Garten has a very similar recipe using lemon zest, which also sounded good.

Ingredients:

• 1 3/4 cups sugar
• 1/4 teaspoon salt
• 1 cup cake flour, sifted
• 12 egg whites (at room temperature)
• 1/3 cup warm water (just warm to the touch)
• 1 teaspoon orange extract, or extract of your choice
• 1 1/2 teaspoons cream of tartar

Directions:

Preheat oven to 350 degrees Farenheit.

Remove eggs from refrigerator. Separate the eggs using the three bowl method (one to hold the yokes, one to hold the whites, and one to separate a single egg at a time). I actually lost one egg white to yolk contamination and had to throw it away, meaning that I used only 11 egg whites. Eggs are easier to separate when cold, but they are easier to beat when they are at room temperature, so separate the eggs first and allow them to warm up while you are working on the rest of the preparation.

Mr. Brown says that an angel food cake pan holds about 18 cups. My standard sized loaf pans hold 6 cups of water with a little room to spare. That means I need three loaf pans. As you can see in the picture above, the two pans on the right are old non-stick pans (silicone rubber coated steel) and the one on the left is tin-plated steel. Angel food cake needs to cling to the sides of the pan to help it rise to great heights, so pans are not greased for angel food cake. I wasn’t sure how the non-stick pans would do, but this is an experiment!

To allow removal of the cake from the pans, I cut a piece of parchment paper for the bottom of each pan. I put a few drops of vegetable oil in each pan first, to hold the parchment paper in place and to keep it from curling up. The “sticky” pan on the left has the largest piece of parchment - it went up the sides a little.

To help the sugar mix and dissolve, it needs to have smaller crystals. You can buy superfine sugar, but why stock such a specialty item when you can easily make it? Place the sugar in a food processor and whir for about 2 minutes. (You can probably do this in a blender, but you may need to do the sugar in several small batches.)

Sift half of the sugar with the salt and the cake flour, setting the rest of the sugar aside.

Now it’s time to beat the egg whites. If they aren’t already in the mixing bowl, place them there now. Add the water, extract, and cream of tartar. Mr. Brown recommends starting the egg beating with a hand whisk for a couple of minutes and then switching to a hand mixer. I used my stand mixer. I started it slowly and found that the cream of tarter tended to clump, so I stopped the mixer and used a hand whisk for a minute. I resumed beating with the stand mixer and ramped the speed to medium. Slowly sift in the reserved sugar, beating continuously at medium speed (this part would have been easier with the hand mixer, as my stand mixer doesn’t have much room for a sifter over the top of the bowl). Continue beating until you have reached medium peaks.

Now comes the folding. Remove the bowl of egg whites from the mixer. Sift enough of the flour mixture over the top of the egg whites to dust the top. Gently fold in the flour with a rubber spatula (cut down from the center, rotate spatula about 90 degrees so it will cut or slide, move the spatula across the bottom, lift up along the outside, and rotate to fold over). Rotate the bowl about 1/4 turn and repeat a couple of times until the dusting of flour mixture is pretty much incorporated.

Repeat the dust and fold steps until all the flour mixture is incorporated into the foam. Yes, this takes a few minutes. I may have over folded mine a little.

Carefully spoon the mixture into the prepared pans. As I filled the pans, it looked like two pans would be about right, so I didn’t fill the third pan. I might have used the third pan if I hadn’t been short one egg white.

The original recipe said to bake for 35 minutes. Since I was using two smaller pans, I thought I should cut the time to 30 minutes as using multiple pans generally means that they will cook faster.

About half way through cooking, I turned on the oven light and looked through the window. Both pans were puffed way up over the top of the pans! I had planned to cool the cakes by turning them upside down on a wire rack, but with the cake rising out of the pan, that wouldn’t work. Thinking quickly, I got out a couple of rimmed half sheet pans and a couple of wooded cutting boards. I put the sheet pans upside down on the counter and put one cutting board on top of each sheet pan. That looked like enough height. I separated the two “stands” to about the width of the loaf pans (long ways) so that the handles on the ends of the loaf pans would be supported and the cake would hang down into the open space between the “stands”.

(At this time, there was this wonderful aroma filling the kitchen. It was a little like a toasted marshmallow smell. Toward the end of the cooking time, the aroma changed and became less marshmallow like.)

At 30 minutes, I checked each cake by sticking a spaghetti strand down into the middle and noticed that it came out clean; the cakes were done!

I pulled the “sticky” pan out of the oven and carefully inverted it onto my stands, adjusting the stand spacing. When I got back to the open oven door, the non-stick pan was deflating back to about even with the height of the pan. Grimacing, I positioned the pan next to its companion. The deflated cake regained some of its lost height. Crossing my fingers, I let them cool for at least 1/2 hour.

I came back some time into the cooling time, and the cake in the “sticky” pan had fallen out of the pan! The sides were still stuck to the sides of the pan, but the rest of the cake had broken away from the layer on most of the sides. I let them both cool, and then turned them back upright. Some of the brown top had stuck to the counter, but the cake was still puffed up over the pans edge. It looked like it suffered a little compression.

After removing the cakes from the pans, I sliced the end off of each loaf. The non-stick pan loaf had deflated again, so that the top was flat. Both loaves had packet in bottom from (I assume) the parchment paper not allowing the cake to stick to the bottom during the inverted cooling.

Now for the tasting! Both loaves were quite tasty. The orange extract lent just a hint of orange flavor to the cake. The cake from the “sticky” pan was lighter and airier, but also was structurally weaker then the non-stick pan cake. All in all, I was happy with the results. They should make a good platform for strawberries and whipped cream.

Next time, I would recommend making sure that the parchment paper on the bottom of the loaf pans is slightly smaller than the bottom of the pan.

Blueberry & Strawberry Cupcakes with Whipped Cream Frosting

  » By Keith Prickett

July 3rd, 2008 - Posted in Cupcakes, Dessert | Leave a comment (0)

I had to come up with something to celebrate the holiday with and for some reason around the 4th of July my mouth waters for every cake I see with whole blueberries and strawberries on top.  This cupcake recipe was my answer!  I used the Strawberry cupcake recipe from last week and simply reduced the amount of strawberries and added whole blueberries to the batter.  Then to make it have all the red, white and blue flair I used whipped cream, whole blueberries and strawberries to top it off.  The result is a festive, decadent, delight that we got to share with some friends the other night.  Here’s what I did:

Ingredients for Cupcake:

• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1 egg
• 6 ounces Homemade Applesauce
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 cup whole-wheat flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• About 15 medium sized Stahlbush Island Farm’s Frozen Strawberries (thawed slightly) cut into quarters
• 5 oz whole, fresh or Stahlbush Island Farm frozen blueberries (thawed slightly)

Ingredients for Whipped Cream Frosting:

• 8 to 10 fluid oz Heavy Whipping Cream
• 2-3 tablespoons powdered sugar (more or less to your sweet toothe’s taste)
• 1 teaspoon vanilla extract

Directions for Cupcake:

1. Preheat your oven to 350 degrees Fahrenheit
2. Beat sugar and butter together until fluffy
3. Add your egg and applesauce and mix thoroughly
4.  Mix the dry ingredients in a separate bowl then add to your wet ingredients
5. Fold in strawberries and blueberries
6. Place in lined cupcake baking tins (I made about 14)
7. Bake for 20 minutes or so, until toothpick comes out clean

Directions for Real Whipped Cream Frosting:

1. Mix whipping cream, sugar and vanilla in a mixer
2. Beat until extra thick (but definitely stop before you make butter)

Put it all together by spreading real whipped cream on each cupcake.  Top with a whole strawberry and a bunch of whole thawed blueberries.

Strawberry Cupcakes with Fluffy Chocolate Frosting

  » By Keith Prickett

June 24th, 2008 - Posted in Cupcakes, Dessert | Leave/read a comment (1)

“These are the best cupcakes I’ve ever had!”  Those were the words of my beautiful wife after devouring one of these cupcakes I just whipped up.  That says a lot.  I really value her opinion when I cook but I have to say these little delights are SO GOOD!

I started with Amy’s Strawberry cupcake recipe, modified it a little, then topped it off with a fluffy chocolate frosting recipe from recipe zaar.  I ran to the store, but forgot to grab the yogurt so I used some homemade applesauce I made a few days ago.  I also snuck in some whole-wheat flour once again with nothing but perfection as a result.  Here’s what I did:

Ingredients for Cupcake:

• 1/2 cup sugar
• 1/4 cup unsalted butter
• 1 egg
• 6 ounces Homemade Applesauce
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1/2 cup whole-wheat flour (Remember I use King Arthur brand and have had trouble with other whole-wheat flours in my bread making)
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/4 teaspoon baking soda
• About 20 medium sized Stahlbush Island Farm’s Frozen Strawberries (thawed slightly) (Rachel brought them from work) cut into quarters.  I used large pieces of strawberries for the texture I desired.  I wanted big juicy pieces of strawberry in each cupcake.

Ingredients for Fluffy Chocolate Frosting

• 2/3 cup cocoa
• 6 tablespoons boiling water
• 1/2 cup butter (at room temperature)
• 3 cups powdered sugar
• 1 teaspoon vanilla

Directions for Cupcake:

1. Preheat your oven to 350 degrees Fahrenheit
2. Beat sugar and butter together until fluffy
3. Add your egg and applesauce and mix thoroughly
4.  Mix the dry ingredients in a separate bowl then add to your wet ingredients
5. Fold in strawberries
6. Place in lined cupcake baking tins (I made about 14, Amy says divide into 20)
7. Bake for 20 minutes or so, until toothpick comes out clean

Directions for Fluffy Chocolate Frosting:

1. Mix cocoa and boiling water thoroughly until a thick paste results
2. Beat in the butter until well combined
3. Mix in the sugar and vanilla
4. Blend until creamy and fluffy
5. Chill for at least 15 minutes before using as it starts out really runny!

Put it all together by spreading the frosting on each cupcake and topping with a half strawberry.

I hope you enjoy them!

Lemon Coriander Cookies

  » By Keith Prickett

June 23rd, 2008 - Posted in Cookies, Dessert | Leave a comment (0)

Elise and Garrett posted a recipe for making Orange Poppy Seed Cookies and I thought they sounded good and was about to make them when I read the end of the post.  Garrett mentioned that a “novel option” was to switch out the poppy seeds for some ground coriander and replace the orange with lemon.  I did just that!  The result was a happy mouth.  They weren’t as “savory” as I thought they might be, but they were good nonetheless.

I doubled his suggested coriander, but I think that caused too much of a salty flavor.  Next time I think I’ll just use 1 teaspoon as he suggests.  I love using lemon zest in recipes so naturally the strong lemon flavor was a selling point for me.  I got the wife’s approval on these too — we ate almost half of them right after they baked!!!!  Here’s what I did:

Ingredients:

• 2/3 cup sugar
• 1/2 cup of butter at room temperature
• 1 egg
• 1 tablespoon lemon zest
• 1 1/4 cup flour
• 1/2 teaspoon baking soda
• A pinch of salt
• 1 teaspoon ground coriander

Directions:

1. Beat the sugar and butter until fluffy
2. Add the egg and lemon zest
3. Mix in the flour, coriander, salt and baking soda just until combined
4. Drop by tablespoonfuls onto a cookie sheet lined with parchment paper
5. Bake at 350 degrees Fahrenheit for about 12 minutes (or just until it starts to turn golden around the bottom/edge.

I hope you enjoy them!

Steamed Homemade Hot Chocolate with Real Whipped Cream

  » By Keith Prickett

June 20th, 2008 - Posted in Dessert, Drink | Leave a comment (0)

Heavenly!  Pretty much sums up this delicious cup up of rich, chocolatey goodness.  I have to admit, I am a coffee snob.  I like my coffee so I go to a lot of good coffee shops.  When I first saw someone order a hot chocolate at my favorite coffee shop downtown I was amazed to see them steam the milk and use REAL chocolate sauce.  To top it all off they put fresh whipped cream on top — something we didn’t have very often growing up.  I suppose it’s this attention to quality and freshness that makes Red Horse my favorite to begin with.  The point is, their hot chocolate amazed me!  I started noticing other coffee shops made it like that too and they were delicious!  Some still use the powder and water method which usually tastes either too watered down, not rich enough or slightly like tin.

Last night I felt the urge to have one of these hot chocolates.  Luckily Rachel bought me (us) an espresso machine for Christmas last year so I had everything I needed.  Most importantly, I had the steamer!  I made a cup for Rachel and I and we were truly in Heaven on Earth!  Here’s what I did:

Ingredients (per cup):

• 8 0z milk
• 2-3 tablespoons chocolate syrup (like Hershey’s)
• Fresh whipped cream (heavy whipping cream, powdered sugar, vanilla extract)
• Dash of cinnamon

Directions:

1. Make the whipped cream (basically whisk heavy whipping cream with small amount of powdered sugar and vanilla extract in your mixer)
2. Prepare your steamer or espresso maker for steam
3. Steam milk and chocolate syrup together until the mixture reaches about 180 degrees Fahrenheit.  The mixture will about double in size with all the foam it creates so make sure to have a container big enough or do it in 8-oz batches like I did.
4. Pour the milk and chocolate mixture into your mug
5. Top with whipped cream
6. Sprinkle lightly with cinnamon and serve immediately.

For a holiday flare you can serve it with a candy cane, or anytime you can serve it with a chocolate stick (just like every drink at Red Horse!! YUM!)

Strawberry Rhubarb Pie

  » By Keith Prickett

June 19th, 2008 - Posted in Dessert | Leave/read a comment (1)

Rachel was at it again.  This time she used her Stahlbush Strawberries (just now coming into season) and Rhubarb (which has already been cut once, but it’ll grow more for a cut later on in the season).  As I said before she really loves smittenkitchen.  She thinks I need to get a nice camera (as opposed to my cheap, point-and-shoot, digital camera) to take quality food shots.  I agree, but I don’t want to fork out the dough.

She used a recipe from the site for the pie and I have to say it turned out incredible!  Rachel spent a lot of time in the kitchen on this one.  Apparently the recipe originally comes from Bon Appetit, April 1997.  After the pie was done cooking we decided that next time we might leave out the shortening (and replace it with butter).  Other than that, like I said, it was great!  I really love the strawberries around here and rhubarb is really growing on me.  I wouldn’t have given rhubarb a second glance a few years ago.  Now we seem to be eating it all the time.  We sure have been eating good around here lately!  Here’s what we did:

Ingredients for Crust:

• 3 cups flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

Ingredients for filling:

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (look for Stahlbush in your grocery health food section)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2cups) (look for Stahlbush in your grocery health food section — or get fresh if available!)
• 1/2 cup packed brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 larg egg yolk beaten (for glaze)

Directions:

• For Crust: Combine Flour, sugar, and salt in a food processor [or use a pastry cutter].
• Using a on/off pulse cut in the butter and shortening until a coarse meal forms.
• Blend in enough ice water a few tablespoons at a time to form moist clumps.
• Gather dough into ball, cut in half and flatten each half into a disk.
• Wrap in plastic separately and refrigerate until it is firm, about 1 hour.
• For Filling: Preheat your oven to 400 degrees Fahrenheit.
• Combine first seven ingredients in a large bowl and toss to blend.
• For Pie: Roll out each dough disk to 13-inch round. (Rachel really liked using this pie crust maker and I saw it in action, it’s really awesome!
• Transfer to 9-inch pie dish.  Trim excess dough leaving a 3/4 inch overhang
• Roll out second dough in the same way.
• Cut it into fourteen 1/2-inch-wide strips.
• Pour filling into crust and arrange the 1/2-inch strips on top
• Seal the end.
• Brush the glaze over the crust and sprinkle with turbinado sugar (if you have it) for a nice touch.
• Bake the pie for 20 minutes, reduce heat to 350, then bake until the the rhubarb is tender (about another 30 to 40 minutes)  If the crust starts to brown too much you can cover it lightly with tin-foil.

I hope you enjoy it!

Strawberry Chiffon Shortcake

  » By Keith Prickett

June 12th, 2008 - Posted in Cake, Dessert | Leave/read a comment (3)

Rachel has an obsession with this food blog, so naturally she always wants to try out recipes.  I don’t blame her, the photos and ideas look so perfect.  So my sister-in-law had her 21st birthday a few days ago so Rachel set out to make her the strawberry chiffon shortcake from the blog for her.  I love strawberries and whipped cream (who doesn’t?) so I was sold on this cake the instant I saw the photo.  When she finished it last night we sliced into the tall, beautiful, 3-layer treat and enjoyed it with the birthday girl.  The cake was light and fluffy and the lemon zest did indeed offset the missing flavor of butter (as is suggested in the blog).  The whipped cream and fresh strawberries added to the flavor and texture to create a delicate and delicious cake.  We decided the only think we’d do different is put whipped cream around the sides next time.

I can’t wait until tonight when we get to eat another piece (leftovers!).  I don’t think I’ll post the directions here because Smitten Kitchen’s are so complete (and Rachel doesn’t change recipes like I do), so check out our photos and then make it for yourself by clicking the link above.

I hope you enjoy it!

Decadent Chewy Chocolate Chip Cookies

  » By Keith Prickett

May 18th, 2008 - Posted in Cookies, Dessert, General, Snacks | Leave/read a comment (1)

The other night my wife declared “I need some chocolate decadence!”  That was when I knew I had to get to work.  We had both been craving chocolate chip cookies lately so I got out the recipe.  These chocolate chip cookies come from an article we cut out of the Oregonian a year or so ago because my wife was trying to figure out how to make chewy, melt-in-your-mouth, decadent chocolate chip cookies.  At long last, this recipe is the end-all of this famous morsel.  I baked them for about nine minutes which was probably about one minute too short.  Due to this, the centers were soft, but I thought I had reached heaven every time I bit into one.

I think the brown sugar (more moist than white sugar) and cold butter and eggs make the difference when compared to other recipes.  When you beat the butter and it is cold, try chopping it into smaller pieces in order to blend it easier.   Needless to say, my wife loved them!  I even snuck in some whole-wheat flour so it didn’t feel all bad eating these!

I REALLY hope you enjoy them as much as I did.  I’d quickly like to announce that I am joining the FoodBuzz Featured Publisher Program.  I’m excited to have some new readers enjoying what I cook, so, welcome!  Here’s what I did:

Ingredients:

• 1 and 1/2 cups of brown sugar
• 1/4 cup granulated sugar
• 1 cup of cold unsalted butter
• 3 cold eggs
• 2 cups of regular flour
• 1/2 cup of whole-wheat flour
• 3 cups of quality chocolate chips
• 1 tablespoon of vanilla extract
• 1 teaspoon baking soda
• Pinch (up to 1 teaspoon) of fine sea salt

Directions:

1. Preheat your oven to 375 degrees fahrenheit
2. Beat the butter and brown sugar together until it is fluffy
3. Beat in the cold eggs until well combined
4. Mix in the vanilla
5. Then mix in each of the flours, baking soda and the salt but only just until combined.
6. Gently stir in (with a wooden spoon) the chocolate chips
7. Spoon out by the tablespoon full (larger or smaller according to your taste) onto a greased cookie sheet with at least two inches between each cookie
8. Bake for 8 to 10 minutes
9. Remove from tray immediately and cool on a cooling rack then serve with a big glass of milk and go to heaven!

I hope you enjoy them!

The Dominican Republic: Part 4 (Chocolate Oatmeal Peanut Butter No-Bake cookies)

  » By Keith Prickett

March 18th, 2008 - Posted in Dessert | Leave a comment (0)

As my time in the D.R. wound down I wanted to share my bread recipe and all the learning on bread I have been doing over the past year with some friends. Unfortunately the short two weeks I spent there zoomed right on by along with time to make bread! I decided at the last minute to whip together some no-bake chocolate chip, oatmeal, peanut butter cookies.

As a kid one of my favorite desserts was these cookies! I can’t even begin to count how many of these little chocolate morsels I devoured. Cooking them in the D.R. posed many challenges though. First, we wanted to cook them in Travesia (see Part 2) which is quite a hike. I had to worry about the butter melting, carrying the bulk, and then how to prepare it once I arrived.

I used the fugon (also described in Part 2) to cook up everything. I have some pretty funny pictures of some of the people looking at me like I have gone crazy while I cooked them. While I would have to say I was quite complimented when a villager rode by on his mule and had a couple cookies in his hand that someone had shared with him. He asked if I made them and we talked about what was in them. He said they were really good and everyone was stopping by to try them! Perfect!

Here’s what I did:

Ingredients:

• 1/2 cup butter (I had to use margarine due to the melting issue)
• 2 cups sugar
• 1/2 cup milk
• 4 tablespoons cocoa
• 1/2 cup creamy peanut butter (or chunky, if you like that sort of thing)
• 3 1/2 cups dry quick-cooking oats
• 1 teaspoons vanilla

Directions:

1. Add butter to large pot and melt over medium heat
2. Mix in sugar, milk and cocoa into pan and bring to a rolling boil for one minute
3. Mix in peanut butter, vanilla and oats
4. Drop onto waxed paper by the tablespoon and enjoy once they fully cool/harden

As you can see they are so simple and probably only take a few minutes to make. I hope you will enjoy them as much as the Dominicans and I do!