Eggless Banana Bread with Chocolate Chips

Hello and happy Tuesday! I hope that you got your taxes done and filed on time. I have always loved tax day - strange, I know. I love math so the idea of sitting down and pouring over forms and numbers is right up my alley. It's right up there with Pi Day for me - except Pi Day is a clear winner because there's pie involved. 

This certainly is not pie. This is a beautiful little recipe for banana bread with chocolate chips. We have no dietary restrictions - I just wanted to use bananas that were ripe but did not run to the store. Necessity is the mother of Googling. I quickly found this recipe, had everything in the pantry already, and got to work. 

I was fearful that I left it in the oven too long. I had every intention of checking on it regularly - then a toddler decided to commandeer his big boy pants and wear them on his head. I was too busy snapping pictures to check. The result ended up being a wonderful crust that was crispy and chewy with moist, chocolately bread. Yum. 


Ingredients
1/2 cup shortening, canola oil, butter, applesauce etc. 
3/4 cup white sugar 
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 very ripe mashed bananas, about 1 1/2 c
1-2 teaspoons pure vanilla
chocolate chips


Directions
Preheat oven to 325 degrees F. Lightly grease an 8x4 inch loaf pan. This can be made in any size pan or muffin tins just adjust the baking time.


In a large bowl, cream the shortening and sugar and add vanilla. Sift in the flour, baking soda and salt. Blend in the mashed bananas. Stir in the chocplate chips. 


Pour batter into prepared pan.


Bake in preheated oven for 60 minutes, or until it tests done with a toothpick.


Source: TheFreshLoaf

Chocolate Sauce

Well, I've done it. I've created a monster. I didn't intend to do it. I bought the chocolate milk to mix with my coffee, honestly. On a whim, I gave some to DJ when he was whining that he wanted his apple juice (which we had none of in the house.) 

Yesterday, DJ requested his chocolate milk. I went to the refrigerator and it was bare...of course it would be, I haven't been home to grocery shop. Don't even get me started on the amount of laundry that I have to catch up on - yikes. So I decided to improvise and whip up some chocolate sauce to put in 2% milk we had. I'll let my toughest critic speak for himself...

Trying it out...

and it's good!

Ingredients
1 cup semisweet chocolate chips
3/4 cup whipping cream
1 teaspoon vanilla


Directions
In a small saucepan over low heat, heat chocolate chips and whipping cream, stirring constantly. Continue to cook, stirring constantly, until chocolate is melted and sauce is smooth. Stir in vanilla. 

Source: About.com

Red's Ultimate M&M Cookie

The road to hell is paved with the best of intentions. When I made these cookies, I had every intention of giving them away. Due to circumstances that were out of my control, it ended up not happening. What to do with two dozen cookies and a diet that I'm sticking to? I thought of my students and the cookie walk fundraiser that they will have while I am in Indy for work. 

These cookies are really the ultimate deal - and everything that some M&M cookies that I have tried in the past try to replicate. What else would you expect from Red? He's the man...candy-wise, of course. That commercial with Ms. Brown and Red dancing to I'm Sexy and I Know It is priceless. 



Ingredients
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 12-ounce package M&Ms Milk Chocolate Candies
3/4 cup chopped nuts (optional)


Directions
Preheat oven to 350°F. In large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. 


In medium bowl, combine flour, baking soda and salt; blend into butter/sugar mixture. Stir in M&Ms Milk Chocolate Candies and nuts, if desired. Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. 


Bake 10 to 13 minutes or until edges are lightly browned and centers are still soft. Do not overbake. Cool 1 minute and place on wire racks to cool completely. Store in airtight container. 


Source: M&Ms Recipes and Ideas

Friday Night Craziness

Proof that, for a short while, we were on task.

Things have been absolutely crazy lately - it seems as if I can't catch a break. One of the things I love most about my sister is that she knows me probably better than anyone else in this world - and can read my stress. She knows when I'm stressed out, it's time to bake. That's exactly what we did last night. When deciding what to make, I knew what my choice was right away. I had seen this moonpie recipe on Annie's Eats earlier in the morning and couldn't get them out of my head. Ria's reaction to my choice, "ooh, yummy." I think the night is best summed up in pictures. 

I love this cookie.

My name is Lisa, and I scrunch my nose in pictures. 

Enter a bad mix of Pandora, sugar, and flat out exhaustion. The pepper mill made an appearance, as did the cabbage patch, and a very horrible rendition of the wave. Yes, I am wearing dress pants and shoes with a Pitt t-shirt. 

Ingredients
For the cookies:
1¼ cups all-purpose flour
¾ tsp. baking powder
½ tsp. baking soda
½ tsp. coarse salt
2¼ cups old-fashioned oats
1 cup dried tart cherries, chopped
1 cup pecans, chopped
4 oz. bittersweet chocolate, chopped
12 tbsp. unsalted butter, at room temperature
1½ cups packed brown sugar
1 large egg
2 tsp. vanilla extract

For the filling:
12 tbsp. unsalted butter, at room temperature
1½ cups confectioners’ sugar, sifted
6 oz. marshmallow fluff
1 tbsp. vanilla extract
1 tbsp. milk (optional)For the drizzle: 
4 oz. bittersweet chocolate, finely chopped
½ cup heavy cream

2 tbsp. unsalted butter

Directions

Preheat the oven to 325 degrees Fahrenheit. Line baking sheets with silicone baking mats or parchment paper. Combine the flour, baking powder, baking soda, and salt in a medium bowl. Whisk to blend, and set aside. 


In a large bowl, combine the oats, cherries, pecans, and chocolate. In the bowl of an electric mixer, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Blend the egg and vanilla. 


With the mixer on low speed, add in the flour mixture, beating  just until incorporated. Fold in the oat mixture with a spatula until incorporated. 
Place dough balls on the baking sheets, spacing each 2-3 inches apart. Bake for 16-18 minutes total, rotating the pans halfway through baking. Transfer to a wire rack and let cool completely. 


To make the filling, place the butter in the bowl of a mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, 1-2 minutes. Blend in the confectioner's sugar until incorporated. Beat in the marshmallow fluff and vanilla until ight and fluffy, 2 to 3 minutes. Blend in milk gradually until a smooth consistency is reached, if necessary. 


Match the cookies up in pairs by size. Place a dollop of filling onto the flat side of one cookie of each pair, and sandwich the cookies together, pushing the filling to the edge. 


To make the ganache, place the chopped chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer over medium heat. Once simmering, remove from the heat and immediately pour over the chocolate. Let stand 1-2 minutes. Whisk in small circular motions until a smooth ganache has formed. Whisk in the butter until completely incorporated. Let the mixture stand at room temperature until slightly thickened. Drizzle over the assembled cookies. 


Source: Annie's Eats

Banana Chocolate Whole Wheat Cupcakes

Ask any professional athlete, musician, or favorite costumed character of your choosing and they will call agree - security is important. One of my favorite Christmas presents from a student is in charge of security in this house. Mr. Bear keeps our baked goods safe from intruders and is in charge of portion control. 

I love having a sweet treat for breakfast. I made these cupcakes on a whim because I was bored and wanted a reason to use my mixer. I adapted the receipe to reflect the fact that I did not have cocoa powder, but did have chocolate chips. I planned on whipping up a frosting to pair with these bbies, but there was absolutely no need for it. These cupcakes are perfect the way that they are. And who doesn't love eating a cupcake for breakfast?...yum! 

Ingredients

3 bananas, Ripe

1/2 cup sugar

2 tablespoons sugar

2 eggs

1/4 cup whole milk

4 tablespoons butter, Melted

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg ( freshly ground, if possible)

2 teaspoons vanilla extract

1 1/2 teaspoons baking powder

1 1/2 cups whole wheat flour

1/3 cup chocolate chips

Directions

Preheat oven to 350 degrees.

In a blender combine the first 7 ingredients. Liquify. In a bowl, combine the baking powder, whole wheat four, and chocolate chips.

Add the liquefied contents of the blender to the bowl, mix until well-integrated, being careful not to overmix.

Grease muffin tins (or use paper liners). Fill each muffin tin to 3/4 full. Place in preheated oven and quickly close the door. After 10 minutes, turn the oven off. Leave the cupcakes in the oven for another 7 minutes.

If you are using paper liners, immediately turn the cupcakes out of the muffin tray. Otherwise, allow to cool for 5 minutes in the tray and remove.

Eat as is, or cool before icing with your favorite icing recipe.

Source: Food.com

Brown Sugar Sandwich Cookies

Not too long ago, I faced my fear of baking multi-step cupcakes for a birthday celebration at work. Multi-step cookies are on the same page in my book. I can make chocolate chip cookies and snickerdoodles like it's my job. Throw a few more steps and make it more complicated - my confidence flees as well. I guess that's progress though?


As I'm becoming more confident in the kitchen, I notice that I can handle kitchen adversity surprisingly well. Take these cookies for instance. When I read whole wheat pastry flour, I thought of the whole wheat flour that I had in my pantry. I set about making the recipe but something did not seem right. It was gritty, grainy, and similar to something that I might find in DJ's sandbox at school. Frustrated but not defeated, I tried again. This time, with regular flour with a wonderful result that reminded me of my favorite store-bought cookies, Milanos. I have adapted the recipe slightly to reflect the different variety of flour. 

Ingredients

2 1/2 cups all purpose flour

1 teaspoon baking powder

scant 1 teaspoon salt

6 ounces (1 1/2 sticks) unsalted butter, room temperature

2/3 cup good-quality brown sugar / natural cane sugar

2 large egg yolks

1 tablespoon vanilla extract

2-3 tablespoons milk

1 tablespoon big flaky sea salt (optional)

1 tablespoon turbinado sugar (optional)

6-7 ounces dark chocolate, chopped

Directions

Preheat oven to 350 - racks in the top 1/3 of the oven.

In a medium bowl whisk together the flour, baking powder, and salt.  Set aside. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the sides of the bowl once along the way. Mix in the egg yolks and vanilla extract, scraping the sides again if needed.

Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) to form one large ball.

Cut the dough into four quarters and shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.

Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.

When ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.

Source: 101cookbooks.com

Raspberry Chocolate Scones

I love a day off and all the indulgences that go with it. I can sit and enjoy a cup of coffee. Sleep in, as late as DJ will let me, and enjoy breakfast while watching DJ's favorite morning shows. Raspberry and chocolate makes for a decadent scone that is absolutely delicious. Using whole wheat and yogurt makes it healthier. Honey adds natural sweetness that cuts down on the sugar. Nothing beats sharing these sweet treats snuggled under the blankets watching Sesame Street with my little man. 

Ingredients

1 cup whole-wheat pastry flour

1 cup all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/3 cup butter

1/2 cup fresh or frozen raspberries

1/4 cup miniature chocolate chips

1 cup plus 2 tablespoons plain fat-free yogurt

2 tablespoons honey

1/2 teaspoon sugar

1/4 teaspoon cinnamon

Directions

Mix flours, baking powder and baking soda in a large mixing bowl. Cut in butter until crumbly. Add berries and chocolate chips. Mix gently.

Mix yogurt and honey together in a small bowl. Add yogurt mixture to flour mixture, mixing until just blended.

Place ball of dough on countertop. Knead one or two times. Roll into a 1/2-inch-thick circle. Cut into 12 wedges.

Place on lightly greased baking sheet. Mix sugar and cinnamon together in small bowl. Sprinkle over top of scones.

Bake at 400 F for 10 to 12 minutes.

Source: Adapted from MayoClinic.com

Healthy Cookies...with Chocolate!

Santa, you are a glutton. You consume mass quantities of cookies one day each year, and then spend the rest of the year trying to get yourself back into shape. I prefer to space out my consumption of cookies and use healthier ingredients. That said, my beloved chocolate chip cookie recipe becomes a special treat...normally I'd cry (not kidding),  but I found these amazing cookies. They are delicious. And all natural. And addictive. And gone. Really gone. Didn't even make it from the silpat to cookie jar kind of gone. If you're trying to eat better or be more mindful of the ingredients you're using, try this cookie recipe. Just trust me. And come back and tell me that you've made them and now find every excuse - cleaning! - to walk into the kitchen and snag a couple of these babies. 

Ingredients

3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract

1/4 cup olive oil

2 cups rolled oats

2/3 cup almond meal (think almonds pulsed in blender until crumbs)

1/3 cup coconut, finely shredded & unsweetened

1/2 teaspoon cinnamon

1/2 teaspoon fine grain sea salt

1 teaspoon baking powder

6 - 7 ounces chocolate chips or dark chocolate bar chopped

Directions

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and olive oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips. Drop dough, about 2 teaspoons in size, an inch apart onto a parchment or Silpat lined baking sheet.

Bake for 12 - 14 minutes. 

Source: adapted from 101cookbooks.com

Dark Chocolate Caramel Sauce

Good morning! Perhaps the holidays is the worst possible time to try to eat healthier. If Santa's list were to be the naughty and nice of eating well, I'd definitely be on the naughty list. However, I have made some changes that I am pretty proud of myself for. I have started eating something for breakfast, which I did not do before. I have increased my milk intake. Ok, so it's chocolate milk - not great I know, but I don't like plain milk and even vanilla doesn't do it for me. Plain milk mixed with this sauce? Now we're talking. 

Dark Chocolate Caramel Sauce

adapted slightly from The 1997 Joy of Cooking

1 cup sugar

1/4 cup water

5 Tbsp unsalted butter, cut into tablespoon sized slices

1/2 cup heavy cream

3 ounces finely chopped bittersweet or semisweet chocolate

2 tsp vanilla extract

1/8 tsp kosher salt or more to taste

Place sugar in a small heavy saucepan and pour water over the top. Place the pan over medium high heat and gently swirl the pan by the handle until the sugar is dissolved and the syrup is clear. Do not let the syrup boil until the sugar has completely dissolved. Once the sugar is all dissolved turn the heat to high and cover the saucepan for 2 minutes, the syrup will boil. 

After 2 minutes uncover the saucepan and continue to boil, swirling the pan occasionally, until it begins to get dark around the edges. Once it starts to darken swirl the pan continuously until the syrup is deep amber and starts to smoke. Immediately remove the pan form the heat and add the butter.

Gently mix the butter in with a heatproof spatula or whisk. Once the butter is fully incorporated stir in the heavy cream. If the sauce becomes lumpy, heat over very low heat while stirring until it is smooth and promptly turning off the heat when it is smooth again. 

Add the finely chopped chocolate and stir until it is melted and incorporated. Stir in the vanilla and salt. Serve warm on ice cream, cake, fruit, poached fruit, crepes, waffles, a spoon or old boot leather. If refrigerated, it can be re-warmed in a microwave oven or with the storage jar set in a pan of simmering water.

Source: Hippo Flambe

Chocolate Wafer Cookies

Aw, look at this sad, lonely cookie. It is so alone. But that's a good thing - a very good thing. If it is the only cookie left in my household, that means that this is a winner of a cookie recipe because that cookie tray was definitely full. 

If you're a nut-person and like them in your baked goods, feel free to add a cup of chopped nuts to the batter and adorn the top of this delicious cookie with one too. 

So, with that - cookie season is a game on. Happy baking all!


Ingredients 

Two eggs
6 tablespoons flour
1/4 cup cocoa
3/4 cup sugar
1/4 teaspoon salt
1 cup chopped pecan nuts (or peanuts, if preferred) - I didn't add these.

Directions
Preheat oven to 350 degrees. 


Beat eggs well. Gradually beat in sugar and cocoa until mixed. Fold in flour and salt sifted, tablespoonful at a time. Add nuts, if using. Drop by teaspoonful on silpat or greased cookie sheet. If using nuts, place a half nut on top of each. 


Bake in a moderate oven 15 minutes. Transfer to cooling rack immediately after taking from the oven.


Source: Homemade Dessert Recipes

Wacky Cake

or quick cake, bachelor cake, or just plain old chocolate cake. I prefer the name wacky for several reasons. This cake can be prepared in the same pan as it will be baked. There is absolutely no dairy - so feel free to lick that spoon without guilt! The result is a delicious chocolate cake that took virtually no time to prepare and who really doesn't love having chocolate cake around?

Ingredients

1 1/2 cups sifted pastry flour

1/2 cup white sugar

1/2 cup brown sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup water

1/3 cup vegetable oil

1/4 cup white vinegar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Have ready an un-greased 8 inch square pan.

Sift together the flour, sugar, cocoa, baking powder, baking soda and salt into an un-greased pan. Make a well in the center and pour in the water, oil, vinegar and vanilla. Mix until blended.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Source: Honda, Allrecipes.com

Polka Dot Cookies

When randomly flipping through a cookbook, I found this recipe. The polka dot title made me giggle. I thought of the guidance counselor scene in Legally Blonde when the counselor says,"Harvard will not be impressed that you aced History of Polka Dots." I guess I have seen that movie way too many times. Unlike Elle, you will not need a back-up, these cookies are absolutely delicious. They are a sinch to mix up and are done in no time.

I am usually not a fan of chunky peanut butter and had absolutely none in my pantry. I considered using just regular creamy peanut butter. Realizing that I had buy sweetened condensed milk anyway, I decided to stay with the original recipe and use the chunky. I am so very glad that I did. The salty chunks of peanuts are the perfect match with the semi-sweet chocolate chips. I did adapt the method of baking. The original recipe called for the mixture to be placed in a 9x13 pan but I prefer them being in the form of a cookie. A quick trip to the fridge for the cookie dough to firm while waiting for the oven to preheat. I simply dropped the cookie dough onto my silpat mat and let the oven do its job. 

Ingredients
1 1/4 cup oats
1 can sweetened condensed milk
1 tsp vanilla
1/2 tsp salt
1/2 cup chunky peanut butter
1 cup semi-sweet chocolate chips

Directions
Preheat oven to 350 degrees.

In a large bowl, add oats, milk, vanilla, and salt. Stir to combine. Fold in peanut butter and chocolate chips. Place cookie dough in fridge for ten minutes to allow the mixture to firm.

Using an ice cream scoop, drop the dough onto a greased cookie sheet or use silpat mat. Bake for 15 minutes or until golden.

Source: Culinary Delights, St. Maurice Parish

Pi Day...times two

I have talked before about my love of being a crazy teacher with all kinds of crazy math and science related holiday celebrations in my classroom. It's a way to take what they are learning and jazz it up a little. Today is Pi day. Pi is 3.14 and March 14th of every year is the happiest day of the year for math teachers. Without pi, we would not know how to calculate the circumference of circular objects.Well, we could...but it would be much tougher. See? You need pi...and pie too!

However, my kids could care less about the importance of the number and its meaning. They're teenagers, what more can I say? They want to know how that number effects them. Add some food at the end of an activity and you're set. I had always planned on making these pies. That was far before finding out that some of the students had given up chocolate for the forty days of Lent. Forced to come up with an alternate game plan, I found these as a wonderful alternative to a chocolate pie.

Peanut Butter Cup Mini Pies
Ingredients
1 homemade pie crust
1 pack Reese's Miniature Peanut Butter Cups1 egg white whisked with 1 tablespoon water
Sugar, for sprinkling

DirectionsPreheat oven to 350 degrees F.  Roll out pie dough onto a lightly floured counter top.  Using a cup (I prefer to use one of DJ's sippy cups), roll out rounds of dough. 

Place a Reese's miniature peanut cup in the center of the dough, upside down. Fold dough over top of peanut butter cup and seams together. 

Brush all little pies with an egg white wash then sprinkle with granulated sugar.  Bake for 20-28 minutes until golden.  Remove and let cool for 5 minutes before transferring to cooling rack. 

Source: adapted from Picky Palate
 

Peanut Butter and Jelly Baby Lattice Pies

1 roll homemade pie crust

1/2 cup creamy peanut butter

1 tablespoon sugar

1/2 cup Smucker’s Strawberry Preserves

1 egg white whisked with 1 teaspoon water for egg wash

Sugar Crystals for sprinkling, optional

2 Tablespoons powdered sugar

Directions

Preheat oven to 350 degrees F.  Unroll pie crust onto a lightly floured surface.  Use a 2 1/2 inch round cutter to cut out circles in dough. I like to use one of DJ's sippy cups or the top of a mason jar. Lightly press dough rounds into greased mini muffin tin.  Roll remaining scraps of dough to an even thickness then use a sharp knife to cut thin 1/8 inch strips to create the lattice topping.  Set aside.

Mix peanut butter and sugar until combined. Drop a heaping teaspoon into each of the pie crusts.  Repeat with the jam. Using the pie strips, form the lattice top. Remove excess dough from edges with knife. Brush tops lightly with the egg wash, sprinkle with sugar crystals if wanted, and bake for 25-30 minutes or golden brown.

Let cool for five minutes and carefully remove from pan. Dust with powdered sugar and serve.

Source: Picky Palate

Chocolate Covered Cherry Butter Cookies

Happy Valentine's Day! Today will be a day of letting the people in your life know that you love them. Valentine's Day is always pretty low key. We actually weren't planning on doing anything this year, but a parent of a student that I teach gave me a gift card for us to have a date night for Valentine's Day. Luckily, I was still able to find a sitter for DJ. We grabbed a quick dinner and hit the movie theater. It is nice to have a little bit of a break sometimes. 

I always bake for Valentine's Day. I love these cherry butter cookies. The cherry flavor is matched by the almond extract to create a delicious blend of savory and sweet. I dip the cookies in a chocolate ganache and they taste exactly like a chocolate covered cherry, without all the syrupy mess. 

Ingredients

2¼ cups unbleached all-purpose flour  

½ cup cornstarch
½ teaspoon fine sea salt
½ cup drained maraschino cherries (20 cherries)
1 cup sugar 
1½ cups fresh unsalted butter, at cool room temperature (3 sticks)
1 tablespoon maraschino cherry syrup
1 teaspoon almond extract


Directions
In a large mixing bowl, sift the flour, cornstarch, and salt. Reserve. On a cutting board, place cherries and roughly chop. Add the cherries, butter, cherry syrup, and almond extract. Mix until thoroughly combined. 

Refrigerate the tough for at least two hours or overnight. Seal dough with plastic wrap to be able to use for two or three days. When ready, oven should be preheated to 350 degrees.


Coat a baking sheet lightly with non-stick cooking oil or use a silpat. Pinch dough into one inch rounds and place on baking sheet. Bake each sheet of cookies for 12 to 14 minutes, rotating the pan halfway to ensure even browning. 


When cookies are lightly brown on the edges, place on wire rack to cool completely. Enjoy as is or dip in chocolate ganache.


Source: adapted fromThe LunaCafe