Thursday, February 17, 2011
Sunday, January 9, 2011
Pear Pecan Praline Cake
Want to know what I did on Friday? I made bundt cakes. It took all afternoon.
Why two? Because I ruined the first one.
(Actually there is a much longer, sadder story associated with this cake. I tried to make it for my boyfriend's family. I ruined it. I had to bring store-bought pound cake and strawberries to his grandmother's house for dessert. Yes, I cried. Friday's cake was supposed to be Cake Redemption. Now I'm convinced that cake is cursed.)
Back to Friday..
What did I learn on Friday, other than I am not meant to make a successful orange chocolate bundt cake? I will never not grease and flour a bundt pan again.
I tried loosening the cake with a rubber spatula, a butter knife, and a skewer that I bent to form the shape of the bundt pan. I gave the cake a steam bath. I froze the cake for an hour and tried all my methods again. I aggressively whacked the bundt pan with the rubber spatula, then a wooden spoon.
I owe my mother a new bundt pan..and still the cake came out ruined. Topless. Yikes.
While I was tackling the cake, I put Backup Cake in the oven. This cake, to be exact. I didn't mess with the recipe, and I made sure to grease and flour the bundt pan (it was also one of those pans that separates at the bottom for easy cake removal).
I am kind of really glad that I ruined the first cake. Because Cake #2 was amazing.
The only change I made was to the topping..I thought pecans might go better..maybe because of the alliteration, maybe because I had fresh pecans and sad, stale walnuts. I also chopped them much smaller than Joy chopped her nuts. This way, the praline and nuts kind of coated the outside of the cake.
The praline is incredible. The cake itself is incredible. And everyone who's tried it has been shocked that such a simple spice cake could be so incredibly..incredible.
I think it's the whipped egg whites that really send it over the top. Who knows. What I do know is that my dad has had this cake for breakfast and lunch two days in a row.
Try it!
Pear Pecan Praline Cake
Ingredients:
2c all-purpose flour
1 1/2 tsp. nutmeg
2 tsp. cinnamon
1 1/2tsp. allspice
1 tsp. baking powder
1 tsp. baking soda
1/2tsp. salt
2 sticks softened unsalted butter
3 large eggs, separated
1c sugar
1 tsp. vanilla extract
1c buttermilk
3 pears (I used one comice and two bosc) peeled and chopped into 'diced' sized pieces
(the recipe calls for 1c chopped walnuts too, but I don't like crunchy things in my cake, so I omitted them)
Directions:
Preheat oven to 350 degrees and grease and flour a bundt pan. sift together flour, baking powder, baking soda and salt into a large bowl. In an electric mixer, beat together butter, sugar and spices on medium, until creamy (about 4 minutes). Beat in egg yolks one at a time, then add the vanilla. Alternate adding the buttermilk and flour mixtures in thirds. Fold in the pears. With a hand mixer whip the egg whites until they just form peaks. Fold the egg whites into the batter just enough to be thoroughly incorporated. Don't over-fold. Pour batter into bundt pan and smooth the top. Bake for about 45 minutes to 1 hour (my cake took a little over an hour..just keep checking it at 45 minutes every 5 minutes.) Cake is done when a skewer inserted into it comes out clean. Cool cake in pan on a wire rack for ten minutes. Remove cake from pan and return to rack to cool. Then, make your praline!
Pecan Praline Topping
Ingredients:
3/4c light brown sugar, packed
1/4c whipping cream
1/2c butter
1c diced pecans
Directions:
In a small saucepan melt together the cream, butter and sugar over medium-high until incorporated. Bring to a boil. Boil for three minutes, stirring very often. Reduce heat to low and stir in pecans.
Pour glaze over cake, so that the praline covers the top and runs down the sides. Decorate the cake by pressing whole pecan halves around the outer ring of the cake if you used a flat bundt pan.
Serve warm or at room temperature.
Enjoy!
Why two? Because I ruined the first one.
(Actually there is a much longer, sadder story associated with this cake. I tried to make it for my boyfriend's family. I ruined it. I had to bring store-bought pound cake and strawberries to his grandmother's house for dessert. Yes, I cried. Friday's cake was supposed to be Cake Redemption. Now I'm convinced that cake is cursed.)
Back to Friday..
What did I learn on Friday, other than I am not meant to make a successful orange chocolate bundt cake? I will never not grease and flour a bundt pan again.
I tried loosening the cake with a rubber spatula, a butter knife, and a skewer that I bent to form the shape of the bundt pan. I gave the cake a steam bath. I froze the cake for an hour and tried all my methods again. I aggressively whacked the bundt pan with the rubber spatula, then a wooden spoon.
I owe my mother a new bundt pan..and still the cake came out ruined. Topless. Yikes.
While I was tackling the cake, I put Backup Cake in the oven. This cake, to be exact. I didn't mess with the recipe, and I made sure to grease and flour the bundt pan (it was also one of those pans that separates at the bottom for easy cake removal).
I am kind of really glad that I ruined the first cake. Because Cake #2 was amazing.
The only change I made was to the topping..I thought pecans might go better..maybe because of the alliteration, maybe because I had fresh pecans and sad, stale walnuts. I also chopped them much smaller than Joy chopped her nuts. This way, the praline and nuts kind of coated the outside of the cake.
The praline is incredible. The cake itself is incredible. And everyone who's tried it has been shocked that such a simple spice cake could be so incredibly..incredible.
I think it's the whipped egg whites that really send it over the top. Who knows. What I do know is that my dad has had this cake for breakfast and lunch two days in a row.
Try it!
Pear Pecan Praline Cake
Ingredients:
2c all-purpose flour
1 1/2 tsp. nutmeg
2 tsp. cinnamon
1 1/2tsp. allspice
1 tsp. baking powder
1 tsp. baking soda
1/2tsp. salt
2 sticks softened unsalted butter
3 large eggs, separated
1c sugar
1 tsp. vanilla extract
1c buttermilk
3 pears (I used one comice and two bosc) peeled and chopped into 'diced' sized pieces
(the recipe calls for 1c chopped walnuts too, but I don't like crunchy things in my cake, so I omitted them)
Directions:
Preheat oven to 350 degrees and grease and flour a bundt pan. sift together flour, baking powder, baking soda and salt into a large bowl. In an electric mixer, beat together butter, sugar and spices on medium, until creamy (about 4 minutes). Beat in egg yolks one at a time, then add the vanilla. Alternate adding the buttermilk and flour mixtures in thirds. Fold in the pears. With a hand mixer whip the egg whites until they just form peaks. Fold the egg whites into the batter just enough to be thoroughly incorporated. Don't over-fold. Pour batter into bundt pan and smooth the top. Bake for about 45 minutes to 1 hour (my cake took a little over an hour..just keep checking it at 45 minutes every 5 minutes.) Cake is done when a skewer inserted into it comes out clean. Cool cake in pan on a wire rack for ten minutes. Remove cake from pan and return to rack to cool. Then, make your praline!
Pecan Praline Topping
Ingredients:
3/4c light brown sugar, packed
1/4c whipping cream
1/2c butter
1c diced pecans
Directions:
In a small saucepan melt together the cream, butter and sugar over medium-high until incorporated. Bring to a boil. Boil for three minutes, stirring very often. Reduce heat to low and stir in pecans.
Pour glaze over cake, so that the praline covers the top and runs down the sides. Decorate the cake by pressing whole pecan halves around the outer ring of the cake if you used a flat bundt pan.
Serve warm or at room temperature.
Enjoy!
Monday, December 13, 2010
Cornmeal Orange Cranberry Bread
These muffins are a delicious variation of this recipe. They're light, healthy, tart yet sweet, and the cornmeal gives them a wonderful crunch. I was skeptical about them, unsure whether or not I'd like the cranberry..but it's the perfect flavor with the nutty cornmeal. Though, they'd also be delicious with blueberries instead of cranberries..Next time!
Ingredients
1/2c all-purpose flour
1 1/2c wheat flour
1c cornmeal
1/2c sugar
1 1/2tsp salt
1 1/2tsp baking powder
1/2c apple sauce
1 1/4c milk
1/2c honey
2 eggs
1 tsp vanilla extract
1 1/2c cranberries
1/3c fresh squeezed orange juice
Zest from 1 orange peel
Directions
Preheat oven to 350 degrees and line muffin tray with paper liners. In a large bowl whisk together the flours, sugar, salt and baking powder. In a medium bowl, combine thoroughly the eggs, honey, apple sauce, milk, orange zest, orange juice and vanilla. Pour the wet ingredients into the dry, and combine thoroughly. Fold in the cranberries and divide batter among the muffin cups. Bake for about 18 minutes, checking often after 14 minutes.
Enjoy!
Ingredients
1/2c all-purpose flour
1 1/2c wheat flour
1c cornmeal
1/2c sugar
1 1/2tsp salt
1 1/2tsp baking powder
1/2c apple sauce
1 1/4c milk
1/2c honey
2 eggs
1 tsp vanilla extract
1 1/2c cranberries
1/3c fresh squeezed orange juice
Zest from 1 orange peel
Directions
Preheat oven to 350 degrees and line muffin tray with paper liners. In a large bowl whisk together the flours, sugar, salt and baking powder. In a medium bowl, combine thoroughly the eggs, honey, apple sauce, milk, orange zest, orange juice and vanilla. Pour the wet ingredients into the dry, and combine thoroughly. Fold in the cranberries and divide batter among the muffin cups. Bake for about 18 minutes, checking often after 14 minutes.
Enjoy!
Friday, December 3, 2010
Lemon Bars
(Another amazing recipe I'll write more about later..I just had to get it online, for the time being.)
Dino’s Yummy Lemon Bars
Ingredients:
Crust:
1-cup soft butter
½ cup powdered sugar
2-cups unbleached flour
Cream butter with sugar and add flour ½ cup at a time until all 2 cups are added…. You may need to add a little more or less… what you want is crumbly dough… not like pea size… but more like walnut sized.
Press firmly into a lightly buttered 13x9 baking dish and bake at 350 degrees for 20 minutes or until the top is lightly toasty brown…
Filling:
4 extra large eggs
1 ½ cups sugar
3 Tablespoons flour
the zest from 2 Meyer lemons
¾ cup lemon juice (from the Meyer Lemons, if they don’t produce enough juice, use more to make up the difference… you can also use concentrated lemon juice… )
¼ cup milk (not skim, whole milk or ½ and ½)
dash salt
Directions:
Beat the eggs till fluffy… add sugar and beat till nice and creamy… add flour and lemon zest… beat for a minute… then add the milk… and slowly add the lemon juice so it’s a nice almost custard like consistency…
Remove the hot crust from the oven and pour the filing immediately on the hot crust… turn down the oven to 300 degrees (leave the door open while you are pouring the filling to slightly cool off the oven) and return to the oven for 20 minutes or so… the bars are done when the filling is set… feeling firm to the touch, but not giggly…
Cool on a rack for at least one hour, then cool in the refrigerator for an hour or so. Cut into interesting bars and dust with powdered sugar.
Dino’s Yummy Lemon Bars
Ingredients:
Crust:
1-cup soft butter
½ cup powdered sugar
2-cups unbleached flour
Cream butter with sugar and add flour ½ cup at a time until all 2 cups are added…. You may need to add a little more or less… what you want is crumbly dough… not like pea size… but more like walnut sized.
Press firmly into a lightly buttered 13x9 baking dish and bake at 350 degrees for 20 minutes or until the top is lightly toasty brown…
Filling:
4 extra large eggs
1 ½ cups sugar
3 Tablespoons flour
the zest from 2 Meyer lemons
¾ cup lemon juice (from the Meyer Lemons, if they don’t produce enough juice, use more to make up the difference… you can also use concentrated lemon juice… )
¼ cup milk (not skim, whole milk or ½ and ½)
dash salt
Directions:
Beat the eggs till fluffy… add sugar and beat till nice and creamy… add flour and lemon zest… beat for a minute… then add the milk… and slowly add the lemon juice so it’s a nice almost custard like consistency…
Remove the hot crust from the oven and pour the filing immediately on the hot crust… turn down the oven to 300 degrees (leave the door open while you are pouring the filling to slightly cool off the oven) and return to the oven for 20 minutes or so… the bars are done when the filling is set… feeling firm to the touch, but not giggly…
Cool on a rack for at least one hour, then cool in the refrigerator for an hour or so. Cut into interesting bars and dust with powdered sugar.
Ginger Lemon Muffins
(This is a recipe my mother sent me. I'll write all about these amazing muffins soon!)
Lemon Ginger Muffins
Ingredients:
Peel of 1 whole lemon (shaved off with vegetable peeler - yellow part only)
2/3 cup peeled fresh ginger, cut into 1/2" cubes
1/4 cup sugar
2 2/3 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
2 T. poppy seeds
1/3 cup crystallized ginger, chopped (optional)
1 cup buttermilk (or 1cup milk + 1 T. vinegar)
2 large eggs
1/4 cup vegetable oil
1/4 cup melted butter (1/2 stick)
Directions:
Preheat oven to 350. Either use muffin liners or butter muffin tins very well. Combine first 3 ingredients in food processor or blender until it turns to a paste. Whisk together dry ingredients (sugar through ginger) in large bowl. Whisk last 4 ingredients together in medium bowl, then add ginger paste. Stir into flour mixture just until blended. Spoon into muffin cups.
(Optional - sprinkle tops with demerara sugar before baking.) Bake 20 - 25 minutes, until toothpick comes out clean.
Lemon Ginger Muffins
Ingredients:
Peel of 1 whole lemon (shaved off with vegetable peeler - yellow part only)
2/3 cup peeled fresh ginger, cut into 1/2" cubes
1/4 cup sugar
2 2/3 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
2 T. poppy seeds
1/3 cup crystallized ginger, chopped (optional)
1 cup buttermilk (or 1cup milk + 1 T. vinegar)
2 large eggs
1/4 cup vegetable oil
1/4 cup melted butter (1/2 stick)
Directions:
Preheat oven to 350. Either use muffin liners or butter muffin tins very well. Combine first 3 ingredients in food processor or blender until it turns to a paste. Whisk together dry ingredients (sugar through ginger) in large bowl. Whisk last 4 ingredients together in medium bowl, then add ginger paste. Stir into flour mixture just until blended. Spoon into muffin cups.
(Optional - sprinkle tops with demerara sugar before baking.) Bake 20 - 25 minutes, until toothpick comes out clean.
Pumpkin Bread
The other night I was chatting on the phone with a good friend. Unable to sit still while talking, I decided to whip up a batch of this bread while talking. I suppose it speaks to the ease of this recipe that I was able to bake while having a phone conversation! And it was super easy--not very messy, didn't create very many dishes, and the ingredients list was relatively short. I also appreciated that the recipe called for a full can of pumpkin--most pumpkin recipes call for 1 cup of puree, so inevitably I find my fridge full of half-full, neglected cans of pumpkin!
The bread itself was just what pumpkin bread should be: moist, sweet and pumpkiny! I omitted the nuts, but that's just because I don't like nuts in my pumpkin bread. I also messed with the sugar amounts. I only had 1 cup of brown sugar, so I added that and used 1 1/3 cups of white sugar.
Fresh out of the oven, this bread was irresistible. Between Travis, the roommate and myself, one of the loaves was gone within a day. And did I mention that while this bread is in the oven, the whole house smelled amazing? Because it did. And so will yours.
Pumpkin Bread
Ingredients:
2c all-purpose flour
1 1/2c whole wheat flour
1c brown sugar
1 1/2c granulated sugar
2tsp baking soda
1tsp baking powder
1tsp salt
1tsp nutmeg
1 tbsp cinnamon (the recipe calls for 1 tsp..but I really like cinnamon)
1tsp allspice
1/2 tsp cloves
1 15oz can pumpkin puree
1c vegetable or canola oil
1/3c maple syrup
1/3c water
Directions:
Preheat oven to 350 degrees, and lightly grease two bread pans. In a large bowl, whisk together the flours, sugars, baking powder, baking soda, spices and salt. In a medium bowl, whisk together oil, pumpkin, water and syrup. Add the wet ingredients to the dry ingredients, and combine thoroughly--make sure to scrape the bottom of the bowl well, to catch any hiding flour! Pour the batter into the two pans and bake for 1 hour to 1 hour 15 minutes. Turn halfway through. Bread is done when a skewer inserted in comes out clean. Let bread cool in pans for about 20 minutes, then transfer to wire cooling racks. Freeze well-wrapped in plastic, or store in an airtight container (though I wouldn't recommend storing it this way..it starts to lose flavor after a few days).
Enjoy!
The bread itself was just what pumpkin bread should be: moist, sweet and pumpkiny! I omitted the nuts, but that's just because I don't like nuts in my pumpkin bread. I also messed with the sugar amounts. I only had 1 cup of brown sugar, so I added that and used 1 1/3 cups of white sugar.
Fresh out of the oven, this bread was irresistible. Between Travis, the roommate and myself, one of the loaves was gone within a day. And did I mention that while this bread is in the oven, the whole house smelled amazing? Because it did. And so will yours.
Pumpkin Bread
Ingredients:
2c all-purpose flour
1 1/2c whole wheat flour
1c brown sugar
1 1/2c granulated sugar
2tsp baking soda
1tsp baking powder
1tsp salt
1tsp nutmeg
1 tbsp cinnamon (the recipe calls for 1 tsp..but I really like cinnamon)
1tsp allspice
1/2 tsp cloves
1 15oz can pumpkin puree
1c vegetable or canola oil
1/3c maple syrup
1/3c water
Directions:
Preheat oven to 350 degrees, and lightly grease two bread pans. In a large bowl, whisk together the flours, sugars, baking powder, baking soda, spices and salt. In a medium bowl, whisk together oil, pumpkin, water and syrup. Add the wet ingredients to the dry ingredients, and combine thoroughly--make sure to scrape the bottom of the bowl well, to catch any hiding flour! Pour the batter into the two pans and bake for 1 hour to 1 hour 15 minutes. Turn halfway through. Bread is done when a skewer inserted in comes out clean. Let bread cool in pans for about 20 minutes, then transfer to wire cooling racks. Freeze well-wrapped in plastic, or store in an airtight container (though I wouldn't recommend storing it this way..it starts to lose flavor after a few days).
Enjoy!
Wednesday, November 17, 2010
Whole Wheat Chocolate Chip Cookies
I actually did not make these cookies..Travis did! We were both craving dessert, but had just polished off the ice cream the other night...(see what I mean about needing to eat a bit healthier??) I was busy studying for a test, so he offered/I coerced him into baking. He mentioned how he'd love a chocolate chip cookie, and I mentioned, with a convincing tone and sly smile, how I'd just seen a recipe for a delicious, whole wheat chocolate chip cookie...the next thing I knew, he was pulling ingredients out of the cupboard!
I was curious about this recipe as it was, so last night's dessert-shortage worked out well. The raves on Orangette's blog had me intigued..could a simple chocolate chip cookie really be as good as her post made it seem? Was it really the Best Chocolate Chip Cookie Ever? And how could one chocolate chip cookie be so much better than all the other perfectly delicious chocolate chip cookies out there? As it is, I am not someone who gets incredibly excited about chocolate chip cookies. Don't get me wrong--they are scrumptious, and I will never turn one down. But if I'm the one baking, I'll almost always prefer to make Pumpkin Cookies or ginger cookies or even double chocolate chip cookies. But rarely do I get the urge to bake plain old chocolate chippers. But Travis was the baker last night, so chocolate chip it was! And I will say--they were exactly what a good chocolate chip cookie should be: thick, crunchy on the outside, chewy on the inside. The nuttiness of the whole wheat flour was great--it offset the sweetness just right. My only complaint with this recipe was its greasiness(and here it becomes apparent: maybe there is no perfect chocolate chip cookie..with such high standards and so many delicious variations, will there ever be a totally pefect, everything-I've-ever-wanted-in-a-chocolate-chip-cookie, chocolate chip cookie??). I think this might have to do with the fact that Travis melted the butter in the microwave to soften it..But we'll overlook that! Why? Because I am convinced that the sooner he becomes fed up with mixing butter and sugar with his hands, as I have to do every time I bake, the sooner we will get a stand mixer.
All that being said, this is a great cookie. The only amount I cannot vouche for is the chocolate chips--we just added them by the handful. I'm sure the recipe's amount is fine, as our cookies were a little light in the chip department.
Whole Wheat Chocolate Chip Cookies
Ingredients:
3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp salt
2 sticks (8oz.) unsalted butter (The recipe calls for cold and cubed butter, but we went for mostly liquified...Go with cold and cubed.)
1 cup lightly packed dark brown sugar (Oops again: we used light brown sugar. I doubt the difference is significant, but go with the dark just in case!)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
8oz chocolate chips (the recipe calls for chunks of bittersweet chocolate..all we had was chocolate chips!)
Directions:
Preheat the oven to 350 degrees, and line three baking sheets with parchement paper.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt until combined. Set aside. In a large bowl, knead together the butter and sugars until thoroughly combined. Add the eggs one at a time, combnining between. Add the vanilla and combine again. Pour the flour mixture over the wet mixture, and mix until the flour is just combined. Dont' overmix! Finally, fold in the chocolate chips. Roll dough into balls equalling about 3tbsp and place evenly on the baking sheets, leaving 2-3 inches between each cookie (we got 8 per sheet). Bake for 8 minutes, then rotate completely (that is, bring the sheets on the bottom rack to the top and visa versa, and spin each sheet). Bake for another 8 minutes*. Allow the cookies to cool for five minutes on the sheets, then transfer them to wire cooling racks, or just dive right in!
Enjoy!
*EDIT: I just ate one of these cookies since tasting one fresh out of the oven last night...it's definitely very crunchy now. I'd recommend baking them for only 6 minutes after rotating the sheets.
I was curious about this recipe as it was, so last night's dessert-shortage worked out well. The raves on Orangette's blog had me intigued..could a simple chocolate chip cookie really be as good as her post made it seem? Was it really the Best Chocolate Chip Cookie Ever? And how could one chocolate chip cookie be so much better than all the other perfectly delicious chocolate chip cookies out there? As it is, I am not someone who gets incredibly excited about chocolate chip cookies. Don't get me wrong--they are scrumptious, and I will never turn one down. But if I'm the one baking, I'll almost always prefer to make Pumpkin Cookies or ginger cookies or even double chocolate chip cookies. But rarely do I get the urge to bake plain old chocolate chippers. But Travis was the baker last night, so chocolate chip it was! And I will say--they were exactly what a good chocolate chip cookie should be: thick, crunchy on the outside, chewy on the inside. The nuttiness of the whole wheat flour was great--it offset the sweetness just right. My only complaint with this recipe was its greasiness(and here it becomes apparent: maybe there is no perfect chocolate chip cookie..with such high standards and so many delicious variations, will there ever be a totally pefect, everything-I've-ever-wanted-in-a-chocolate-chip-cookie, chocolate chip cookie??). I think this might have to do with the fact that Travis melted the butter in the microwave to soften it..But we'll overlook that! Why? Because I am convinced that the sooner he becomes fed up with mixing butter and sugar with his hands, as I have to do every time I bake, the sooner we will get a stand mixer.
All that being said, this is a great cookie. The only amount I cannot vouche for is the chocolate chips--we just added them by the handful. I'm sure the recipe's amount is fine, as our cookies were a little light in the chip department.
Whole Wheat Chocolate Chip Cookies
Ingredients:
3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp salt
2 sticks (8oz.) unsalted butter (The recipe calls for cold and cubed butter, but we went for mostly liquified...Go with cold and cubed.)
1 cup lightly packed dark brown sugar (Oops again: we used light brown sugar. I doubt the difference is significant, but go with the dark just in case!)
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
8oz chocolate chips (the recipe calls for chunks of bittersweet chocolate..all we had was chocolate chips!)
Directions:
Preheat the oven to 350 degrees, and line three baking sheets with parchement paper.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt until combined. Set aside. In a large bowl, knead together the butter and sugars until thoroughly combined. Add the eggs one at a time, combnining between. Add the vanilla and combine again. Pour the flour mixture over the wet mixture, and mix until the flour is just combined. Dont' overmix! Finally, fold in the chocolate chips. Roll dough into balls equalling about 3tbsp and place evenly on the baking sheets, leaving 2-3 inches between each cookie (we got 8 per sheet). Bake for 8 minutes, then rotate completely (that is, bring the sheets on the bottom rack to the top and visa versa, and spin each sheet). Bake for another 8 minutes*. Allow the cookies to cool for five minutes on the sheets, then transfer them to wire cooling racks, or just dive right in!
Enjoy!
*EDIT: I just ate one of these cookies since tasting one fresh out of the oven last night...it's definitely very crunchy now. I'd recommend baking them for only 6 minutes after rotating the sheets.
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