The chocolate cake had a solid form and taste to it.  It was in the middle moisture-wise, not too moist and not too dry.  The Chocolate Toffee Glaze is more chocolate than toffee.  It takes its flavor from the bittersweet chocolate and a slightly firmer, barely chewy texture from the sugar.  I feel that this is a good cake, but I might not make it again since I am not a fan of chocolate in general.  But the Husband liked it, so you never know when it might re-appear on the table.

Enjoy!

Chocolate Fudge Mini Bundt Cakes

Inspired by Chocolate Fudge Cake by Rose Levy Beranbaum in The Cake Bible

The Ingredients

• 3/4 cup cocoa
• 1 1/2 cups boiling water
• 3 large eggs (room temperature)
• 1 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour, sifted
• 2 cups brown sugar, firmly packed
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• Chocolate Toffee Glaze (recipe below)

The Steps

1. Preheat oven to 350 degrees F.
2. Whisk together the cocoa and boiling water until smooth.  Cool to room temperature.
3. In another bowl mix together the eggs, 1/4 the cocoa mixture and the vanilla just until incorporated.
4. In a large bowl, combine the flour, brown sugar, baking powder and salt.  Mix for 30 second to incorporate.  Next add the butter and remaining cocoa mixture and mix for 2 minutes.  Add the egg mixture a little at a time and mix after each addition.
5. Pour mixture into mini bundt pans that have been lightly greased.  Fill only 1/2 – 2/3 full as the cake will rise a lot.  Bake for 20 minutes or until a tester comes out clean.  Cool in the pans for 10 minutes before releasing them onto wire racks. Glaze with the Chocolate Toffee Glaze.

Chocolate Toffee Glaze

Inspired by Martha Stewart’s Chocolate-Date Cake with Chocolate Sticky Toffee Glaze

The Ingredients

• 4  tablespoons unsalted butter
• 2/3 cup packed light-brown sugar
• 1/3 cup light corn syrup
• 1 tablespoon water
• 1/8 teaspoon salt
• 2 tablespoons heavy cream
• 4 ounces bittersweet chocolate, finely chopped

The Steps

1. Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes.
2. Remove from heat and whisk in cream. Add chocolate, and whisk until smooth. Let cool until thickened, but still thin enough to pour over the mini bundt cakes.

On a side note, I am away for the Labor Day weekend to Marble Hill, MO (population 1,502).  It is the Husbands 10th high school reunion.  Tons of fun, even if I have never met most of the people before and will probably not see them again for another 10 years.  But in my hasty packing job (didn’t I just unpack?)  I left the disk with the eclair pictures back at the house.  This post will be updated shortly after my return.  Until then, I leave you with the recipe for the chocolate covered clouds of goodness. [Ed's note: Pictures are up now!]

Pierre Hermé’s Chocolate Éclairs

(makes 20-24 Éclairs)

The Cream Puff Dough

Ingredients:

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

The Steps:

1. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
   boil.
2. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
   and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
   quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
   need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
   will be very soft and smooth.
3. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
   handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
   beating after each egg has been added to incorporate it into the dough.
   You will notice that after you have added the first egg, the dough will separate, once again do
   not worry. As you keep working the dough, it will come back all together again by the time you
   have added the third egg. In the end the dough should be thick and shiny and when lifted it
   should fall back into the bowl in a ribbon.
4. The dough should be still warm. It is now ready to be used for the éclairs.
5. Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
   positioning the racks in the upper and lower half of the oven. Line two baking sheets with
   waxed or parchment paper.
6. Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
7. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
   Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
   The dough should give you enough to pipe 20-24 éclairs.
8. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the
   handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the
   oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue
   baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking
   time should be approximately 20 minutes.
9. The éclairs can be kept in a cool, dry place for several hours before filling.

Chocolate Pastry Cream
The Ingredients:

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

The Steps:

1. In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
2. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3. Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
4. Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.
5. Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Chocolate Glaze
The Ingredients:
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

The Steps:

1. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Chocolate Sauce
The Ingredients:

• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

The Steps:

1. Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.
2. It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Assembling the éclairs:
• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1. Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
   bottoms and place the tops on a rack over a piece of parchment paper.
2. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
   degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
   the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
   bottoms with the pastry cream.
3. Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
   with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
   and wriggle gently to settle them.

Have you heard of the Daring Bakers?  A long, long time ago, a group of adventurous food bloggers got together and decided to challenge themselves in the kitchen.  The Daring Bakers were formed and every month they (now we) try a new, challenging, hand-picked recipe.  Interested in joining? Learn more at The Daring Bakers website.

This month it is Filbert Gateau with Praline Buttercream.  We are allowed to make substitutions and slight variations, depending on the recipe.  I stayed pretty close to the recipe, only omitting the alcohol-based ingredients and changing the frosting from a Swiss buttercream to a cream cheese and butter frosting.

My biggest problem occurred when slicing the single cake into three layers.  The center layer ended up being too thin, split in half, and started sliding out the sides.  That left portions of the cake without the middle layer.  Also, the buttercream was originally too runny for the filling in between the layers.  The firmness was corrected for the decorative frosting.  All in all, I have enjoyed my first leap in to The Daring Bakers and look forward to participating again.

The recipe is very, very long, so I have put it after the jump!

Filbert Gateau with Praline Buttercream
From Great Cakes by Carol Walter

• 1 Filbert Genoise
• 1 recipe sugar syrup, flavored with dark rum
• 1 recipe Praline Buttercream
• ½ cup heavy cream, whipped to soft peaks
• 1 recipe Apricot Glaze
• 1 recipe Ganache Glaze, prepared just before using
• 3 tablespoons filberts, toasted and coarsely chopped

Filbert Genoise
Because of the amount of nuts in the recipe, this preparation is different from a classic genoise.

• 1 ½ cups hazelnuts, toasted/skinned
• 2/3 cup cake flour, unsifted
• 2 Tbsp. cornstarch
• 7 large egg yolks
• 1 cup sugar, divided ¼ & ¾ cups
• 1 tsp. vanilla extract
• ½ tsp. grated lemon rind
• 5 lg. egg whites
• ¼ cup warm, clarified butter (100 – 110 degrees)

1. Position rack in the lower 3rd of the oven and preheat to 350 degrees.  Grease and flour a 10” X 2” inch round cake pan.
2. Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds.  Then, pulse the mixture about 10 times to get a fine, powdery mixture.  You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process.  Set aside.
3. Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar.  It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step.  When finished, the mixture should be ribbony.  Blend in the vanilla and grated lemon rind.  Remove and set aside.
4. Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so.  Continue to beat for another ½ minute.
5. Add the yolk mixture to the whites and whisk for 1 minute.
6. Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.*  Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds.   Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter.  Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.
7. With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon.  **If collected butter remains at the bottom of the bowl, do not add it to the batter!  It will impede the cake rising while baking.
8. Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan.  Remove from oven and allow to stand for 5 minutes.  Invert onto a cake rack sprayed with nonstick coating, removing the pan.  Cool the cake completely.
9. *If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

• 1 cup water
• ¼ cup sugar
• 2 Tbsp. dark rum or orange flavored liqueur

1. In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake.  *Can be made in advance.

Praline Buttercream

• 1 recipe Swiss Buttercream
• 1/3 cup praline paste
• 1 ½ – 2 Tbsp. Jamaican rum (optional)

1. Blend ½ cup buttercream into the paste, then add to the remaining buttercream.  Whip briefly on med-low speed to combine.  Blend in rum.

Swiss Buttercream

• 4 lg. egg whites
• ¾ cup sugar
• 1 ½ cups (3 sticks) unsalted butter, slightly firm
• 1 ½ -2 Tbsp. Grand Marnier or liqueur of your choice
• 1 tsp. vanilla

1. Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water.
2. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved.  The mixture should look thick and like whipped marshmallows.
3. Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.
4. Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*
5. On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute.  Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.
6. Refrigerate 10-15 minutes before using.

• Wait! My  buttercream won’t come together! Reheat the buttercream briefly over simmering water for about 5 seconds, stirring with a wooden spoon. Be careful and do not overbeat. The mixture will look broken with some liquid at the bottom of the bowl. Return the bowl to the mixer and whip on medium speed just until the cream comes back together.
• Wait! My buttercream is too soft! Chill the buttercream in the refrigerator for about 10 minutes and rewhip. If that doesn’t work, cream an additional 2-4 Tbsp. of butter in a small bowl– making sure the butter is not as soft as the original amount, so make sure is cool and smooth. On low speed, quickly add the creamed  butter to the buttercream, 1 Tbsp. at a time.
• Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste

• 1 cup (4 ½ oz.) Hazelnuts, toasted/skinless
• 2/3 cup Sugar

1. Line a jelly roll pan with parchment and lightly butter.
2. Put the sugar in a heavy 10-inch skillet.  Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals.  If the sugar in the center does not melt, stir briefly.
3. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides.  Cook until the mixture starts to bubble.  **Remember – extremely hot mixture.**
4. Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor.  Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place.  Do not refrigerate.

Apricot Glaze
Good for one 10-inch cake

• 2/3 cup thick apricot preserves
• 1 Tbsp. water

1. In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.
2. Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm.  If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

• 6 oz. (good) semisweet or bittersweet chocolate, like Lindt
• 6 oz. (¾ cup heavy cream
• 1 tbsp. light corn syrup
• 1 Tbsp. Grand Marnier, Cointreay, or dark Jamaican rum (optional)
• ¾ tsp. vanilla
• ½ – 1 tsp. hot water, if needed

1. Blend vanilla and liqueur/rum together and set aside.
2. Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped.  Transfer into a medium sized bowl and set aside.
3. Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil.  Once to the gently boil, immediately and carefully pour over the chocolate.  Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ – 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

1. Cut a cardboard disk slightly smaller than the cake.  Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.
2. Spread the bottom layer with a ¼-inch thickness of the remaining buttercream.  Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake.  Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.
3. Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake.  Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.
4. Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm apricot glaze, sealing the cut areas completely.  Chill while you prepare the ganache.
5. Place a rack over a large shallow pan to catch the ganache drippings.  Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center.  Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance.  The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”.
6. Let the cake stand at least 15 minutes to set after glazing.
7. To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream.  Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake.  As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting.  Repeat, making 12 leaves evenly spaced around the surface of the cake.
8. Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center.  The leaves should overlap.  Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped filbert garnish.
9. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.
10. Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.

Many of my readers may know that I use to have a blog solely dedicated to food. But as my last year in law school has been coming to a close, I find that I have had less and less time to blog. So I decided to turn that blog into my recipes archive and then add food to this blog. So welcome to my inaugural food post on my revamped blog!

I reason that I have titled this food category as “Food That Makes You Happy” is because these cookies are definitely NOT healthy. And while I don’t think that food can “make” you happy, I hope you understand my intent in such categorizing. Food like this brings a smile to your face.

But even more important, food like this brings a smile to someone else’s face. The reason that I made these cookies is because the Husband is leaving for a month long work trip to the Netherlands. He loves chocolate! While I was running some errands, he watched “America’s Test Kitchen.” Yes, I have him hooked on cooking shows. On the episode he watched today, they made Triple-Chocolate Cookies. He started drooling over them and I thought that I have everything I would need to make them. I ended up being wrong, which is why this is called Quadruple Chocolate Cookies instead of just Triple Chocolate Cookies.

I have also decided to include these cookies into Sugar High Friday#41. The theme is Sweet Gifts and is being hosted by Habeas Brulee. I had always enjoyed participating in round-ups when the food blog was up and running that I hope I can continue that participation here.

Before getting to the recipe, I also want to mention that the Husband called these a “repeat recipe.” Since I very rarely repeat a recipe, he always has to single out the recipes that he would like to eat again. They are usually all desserts.

Without further ado…

Quadruple Chocolate Cookies

Makes about 20 cookies

• 4 ounces unsweetened chocolate , chopped
• 1/2 cup bittersweet chocolate, chopped
• 1 1/2 cups milk chocolate chips, divided
• 7 tablespoons unsalted butter , cut into pieces
• 2 teaspoons instant coffee
• 2 teaspoons vanilla extract
• 3 large eggs , at room temperature
• 1 cup sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon table salt
• 1/2 cup semisweet chocolate, chopped (or chips)

1. Melt unsweetened chocolate, bittersweet chocolate, 1/2 cup milk chocolate chips and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.
2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.
3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chocolate and remaining 1 cup milk chocolate chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).
4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

Don’t forget: all past recipes and new recipes are also posted on my recipe archive page!