Whole Wheat Ginger Chocolate Hermit Cookies

These cookies are delicious and oh so very autumnal. 

They have a chewy, soft interior and a slightly crispy outer shell so they taste and feel more like hermits than gingersnaps. Despite the sugar, they also have whole wheat flour, fresh ginger and dried fruits, so they're actually somewhat healthy. These little delights taste wonderful with piping-hot black coffee because they cut it's bitterness perfectly and the richness of the coffee accentuates the ginger flavor. YUM! 

I got the base recipe I adapted below from Amelia Morris' blog Bon Appétempt, which is my absolute, hands-down favorite blog. She got it from the wonderful book, Super Natural Every Day by Heidi Swanson. 

I made a bunch of adjustments to utilize the ingredients I had on hand and because I just can't help myself. I didn't have whole wheat pastry flour, so I added some powdered milk (which I store in the freezer) to regular whole wheat flour to up the protein content. I didn't do a comparison, so I don't know if the powdered milk made a big difference, but my feeling is that it didn't. So basically, what I'm saying is, just use whatever flour you have on hand and don't worry about the powdered milk if you don't have any or can't find it. Let me know how your variations turn out!

The same goes for the dried fruit. The original recipe calls for dried apricots but any dried fruit will do. I think the prune (it sounds so much nicer to call them dried plums!) and raisin combo was a nice substitution for the sweet/tartness of apricots. I also reduced the sugar in the recipe. The cookies are quite sweet, so I would highly recommend that adjustment.

Whole Wheat Ginger Chocolate Hermit Cookies

from the book Super Natural Every Day via the blog Bon Appétempt

Yields about 40 small cookies (using about 1 heaping Tablespoon of dough per cookie)

6 ounces bittersweet chocolate, finely chopped

2 cups whole wheat flour or whole wheat pastry flour

2 teaspoons powdered milk (omit if using whole wheat pastry flour)

1 teaspoon baking soda

1 1/2 Tablespoons ground ginger

1/2 teaspoon sea salt

1/2 cup salted butter (the original recipe calls for unsalted but I didn't have any on hand)

1/4 cup unsulphured molasses

1/2 cup granulated sugar

2 Tablespoons fresh ginger, finely minced or grated  

1 large egg

1 cup golden raisins and prunes (about half and half), finely chopped (or any dried fruit)

1/2 cup brown or large-crystal sugar for sanding the outside of the cookies (optional)

Combine the flour, baking soda, ground ginger and salt in a mixing bowl and set aside.

Heat the butter in a small saucepan until it's just about melted, then cut off the heat and add the molasses, sugar and minced fresh ginger. Let it come to room temperature while you chop the chocolate and dried fruit(s). 

Once the wet mixture has cooled, whisk in the egg quickly and well. 

Pour the wet over the dry and stir until combined. Dump in the chocolate and dried fruit(s) and stir so everything is well distributed.

Preheat the oven to 350. Line two baking sheets with parchment or a Silpat style mat.

Pour about 1/2 cup large crystal sugar in a bowl for sanding the cookies. I used plain old organic brown sugar because that's what I had. It worked well but you can omit this or just put a pinch on the top of each cookie, which is what I'll do next time.

Using a tablespoon or soup spoon, scoop out a heaping tablespoon of dough and roll it between your palms so it's nice and round. Then roll each cookie in sugar. 

You may need to press the sugar into the dough with your palm and fingers so it sticks because this is not a wet dough. Place the cookies about and inch or so apart on your prepared baking sheets and press down to flatten each one slightly. 

Bake for 10 minutes (check at 8) they should be crackled and look slightly uncooked between the cracks. 

Allow the cookies to cool on the sheet for a few minutes before transferring to a rack to finish cooling.

Sprouted Orzo with Lacitano Kale, Corn, Purple peppers, Garlic, Onion and Mint

This recipe is my way of getting some dark leafy greens into my system (and yours!). I have NOT been in the mood to eat any lately, so I'm "hiding" them in some pasta (already training for toddler feedings, oh yeah!). The sprouted orzo is from the wholesale section at Whole Foods. I'd never seen it before but I'm sure it exists elsewhere. This recipe can be eyeballed, so here are the basic proportions. Oh, and it was very tasty!

Sprouted Orzo with Lacitano Kale, Corn, Purple peppers, Garlic, Onion and Mint
One bunch lacitano kale
2 ears fresh corn, kernels shaved off the cob
2 medium purple peppers, diced
1 small red onion, sliced into half-moons
3-4 cloves garlic, sliced thinly
1 bunch mint, roughly chopped (add at the very end)
juice on one lemon (add at the very end)
salt and pepper to taste
Whole Wheat Sprouted Orzo (about 2 cups is perfect)

Heat a large pot of water on the stove for the orzo. While it's coming to a boil, wash and chop all your veggies, throwing them all (except for the mint and lemon) into a large pan or skillet as you finish prepping each one. 

Fresh!

Drizzle with olive oil, add a liberal pinch of salt, and heat over a medium/high flame. The residual water from rinsing the veggies will help to soften everything up quickly. Once everything is hot and wilted but still crisp, add more salt and pepper to taste and cut off the heat. 

Once the water in boiling, salt it well and add the orzo. Cook for 8-11 minutes until al dente. Strain the orzo well and toss it in with the veggies. Add the chopped mint and lemon juice and taste for seasoning. Serve hot, at room temp, or cool. 

Iced Orange Pecan Short Bread Cookies & Casue Sweets Shout Out!

Be proud of yourself, make these!

I recently got the chance to take cookie decorating class with the founders of Casue Sweets, a fabulous boutique cookie shop here in NYC. It was a revelation.

Casue Sweets is owned by twin sisters Carolyn and Susanne, aka Ca-Sue. They produce designer, made-to-order cookies that are almost too pretty to eat. But do order them and do eat them, because they are delectable. 

To create their designs, the sisters often use one-of-a-kind cookie cutters, or even individually hand-cut each cookie, to make just about any shape a customer can dream up. Check out their website and facebook page to see the impressive variety and sophistication of their designs.

As for me, I love to cook and bake (hence this food blog) but I generally shy away from desserts that require careful attention to detail. I'm somewhat impatient (read very impatient), so I'm not naturally drawn to the idea of piping and such, but I felt so empowered after the class that I was inspired to give it a go on my own. I'm pretty thrilled with how these came out.

As you can see. I was practicing my decorating skills, so I played around with a bunch of designs. I ended up with so many cookies that I decided to bag 'em up as favors for my baby shower. Just a little over three months until baby, y'all!!!

The cookie recipe below is based on the actual recipe used at Casue Sweets, which the sisters were kind enough to send each of us home with (thank you so much!). It's a shortbread cookie, versus the more oft-used sugar cookie, and I think it is a wonderful change-up. 

I decided to make a citrus icing and I wanted to play around with the recipe to make it more my own, so I added the orange juice and zest, pulverized, toasted pecans and buckwheat flour to the dough. I am so happy with the results. The flavor is warm and toasty but also bright and citrusy and the cookies have a tender/crumbly/crisp shortbread texture. They're also not too sweet, which is a bonus because the icing is very sugary. 

Buckwheat Pecan Orange Shortbread Cookies
Yield: 30-60 cookies depending on the size of your cookies. I got just short of 60.
1 lb unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed lightly
1 1/8 teaspoon table salt
1 cup buckwheat flour
4 cups unbleached all purpose flour
1/2 cup pulverized toasted pecans*
2 teaspoons vanilla extract
1 Tablespoon orange juice
1 Tablespoon orange zest

*Toast the pecans at 350 for 10-15 minutes until fragrant. Cool before pulverizing in your food processor.

I used my stand mixer for this recipe, but a hand mixer will work fine here too. Cream the butter and sugar on medium/low until light and fluffy. Add the buckwheat flour, pulverized toasted pecans, salt, vanilla, OJ and zest and combine on medium/low speed. Add the flour in two additions, mixing on low until just combined. 

 Check out my beautiful antique Kitchen Aid. It was my husband's grandmother's.

Turn the dough out onto a floured board and bring it together. It should be just a tad crumbly (mix in more flour before turing your dough out if it seems too wet in the mixing bowl). Wrap it tightly in plastic wrap and refrigerate for at least an hour. 

Preheat your oven to 325. Take a chunk of dough, about two cups worth or so, and put the rest back in the fridge covered tightly. On a floured surface with a floured rolling pin, roll the dough into a sheet about 1/4 inch thick. Cut the dough into your desired shape(s) and transfer each cookie carefully to a prepared baking sheet (parchment or silt pat) using a spatula. 

The dough is delicate but forgiving, so if it breaks, just patch it back together or start again. I kept rolling the scraps back into the next chunk of dough I grabbed from the fridge and the texture didn't suffer at all (see, forgiving!). This dough also keeps it's shape really well while baking, so you can fit a lot of cookies on each sheet.

Once your oven is preheated, bake each sheet separately in the center of the oven for 14 minutes. Allow the cookies to firm up on the sheet for a few minutes, then transfer to a rack to cool completely. The gals at Casue Sweets said their recipe keeps really well in an airtight container in a cool/non-humid location, or even frozen (not yet iced), so I'm guessing the same goes for these guys, although due to the nuts, which can go rancid, I'd say eat them within two weeks unless you freeze them. You may also decide to freeze the unbaked dough and roll and bake as desired.

The icing I used for these cookies is based on the recipe for Glace Icing that the ladies at Casue Sweets gave us (double thanks so much!). I reduced it a bit but the general proportions are similar. First, I made a looser base icing that could be used to "flood" the cookies. After coloring it (see below), I poured off about three cups worth and then added additional sifted confectioner's sugar to the remainder to thicken it for piping. 

Cookie Icing
Yield: I had enough for about 60 cookies with quite a bit leftover.
6 cups sifted confectioner's sugar (plus extra for thickening the icing for piping)
4 oz lukewarm water
1/8 teaspoon lemon juice
4 oz light corn syrup

Sift 6 cups on confectioner's sugar into a large bowl, or into the bowl of your stand mixer. Add the water and begin mixing on the lowest speed with your stand or electric hand mixer, then add the lemon juice and corn syrup. Keep mixing until everything is fully incorporated and the icing is shiny. It should be viscous enough that it runs smoothly off a spoon but not so wet that it looks like it would just run off the edges of the cookies. Basically, it should spread easily but not be runny. If your icing is too thin, simply sift in more confectioner's sugar a few tablespoons at a time until it looks right. 

Pour about 3/4 of the base flooding icing into a squeeze bottle or tupperware container with a tight fitting lid, be sure to cover it well to keep it from hardening.

Just mixing by hand now, to the remaining icing add more sifted confectioner's sugar by the tablespoon until the consistency is thick enough that it's difficult to stir. If you lift you spoon up, the icing should fall very, very slowly (glop). You want it to be thick so it sets up right away and creates a boarder to keep the flood icing in check.

As for coloring, I used Chefmaster Food Coloring, as well as their liquid whitener. Per the gals at Casue Sweet's instruction, I added the whitener to the base icing to make it more opaque before adding the coloring. Thus results in hues that are brighter and more saturated. Here are some tips on coloring icing from the blog Sweet Sugar Belle. 

To ice the cookies, run the perimeter (all edges) with the thicker piping icing. Then squeeze the flood icing around in the center. I used a toothpick to spread it out. Add sprinkles or additional colored icing for marbling before the flood icing sets.

I decided to make the main flooding color a sort of Tiffany Blue/Green. I pulled off a bit of the blue icing and added rose pink, which, in combination with the blue/green, came out as the pretty mauve below. Based on the technique I learned in the Casue Sweets decorating class, I added a drop or two of the mauve on top of the flood icing before it set. Then I swirled it with a toothpick for that marbled effect. 

The icing can be refrigerated for up to a month so long as it's covered airtight, but let it come to room temp before you use it on cookies. On a similar note, only decorate fully cooled cookies. Any residual warmth will cause the icing to spread out, melt and separate on your cookies. No good!

Another rule of thumb is that if you plan to add any additional piping over your flood icing, you be sure to allow the base icing to dry and set for 8-12 hours first.

If you live in the NYC area or plan to visit, I highly recommend contacting Casue Sweets to inquire about a decorating class. If you can't make it to the area for a class, or even if you can, order up a batch of their cookies for your next special event. You guests will be amazed.

Cherry Bomb Pepper Hot Sauce and Why Siouxsie Sioux is My Spirit Animal.

I bought a big bunch of cherry bomb peppers at the farmer's market last weekend mostly because their name reminded me of the 1976 hit Cherry Bomb, by The Runaways. I have a special place in my heart for punk rock, especially the early stuff. Despite all evidence to the contrary (I think I probably come off as pretty straight laced), there will always be a deep part of me that craves some level of civil disobedience mixed with mutual-aid and unfettered self-expression. Basically, Siouxsie Sioux is my spirit animal.

This cherry bomb hot sauce is absolutely loaded with flavor and is definitely as close to punk as a hot sauce can get (save that it's not fermented...and that I just said that). It reminds me of a mix between Cholula and Sriracha and it's great over anything that can benefit from a kick of heat. I think it would also be amazing in a Bloody Mary, but you'll have to test that theory out for me:-). Please note that this recipe will work with any hot pepper, the heat level will just vary.

Cherry Bomb Hot Sauce
1 lb cherry bomb peppers (despite the name, these are actually only medium hot)
1 1/3 cups distilled white vinegar 
1 tablespoon salt
2 chipotle peppers, roughly chopped (optional)
4 cloves garlic, smashed

First, stem the peppers.

Then combine all the ingredients in a food processor and puree until smooth.

Force the puree through a sieve to remove the pepper seeds and then pour the hot sauce into a mason jar or something similar. I ended up with about a cup and a half of hot sauce from this recipe.

Royal Spiced Cupcakes (Gluten Free) for National Cupcake Week & the 10 Most Expensive Desserts in the World!

Happy National Cupcake Week y'all!

I decided to make this decadent looking cupcake after reading an article about the 10 Most Expensive Desserts in the World on the Priority One Jets website. Click on the article, it's astounding. 

One of the featured desserts, served up at the restaurant Serendipity right here in NYC, is an ice cream sundae shrouded in 24 carat gold leaf, served in a crystal goblet with a golden spoon. Oh, and don't forget the caviar, which they use in place of a cherry. So much for dipping potato chips in your Häagen-Dazs for that salty-sweet fix. 

The most expensive dessert the article features is a simple bowl of marinated strawberries over vanilla ice cream garnished with an antique diamond ring worth $3.95 million smackers! It's sold at Arnaud’s in New Orleans where, apparently, it really is all about the Benjamins. For comparison's sake, according to Wikipedia the GDP of Germany last year was $3.6 million. You go, Arnaud's!

I never buy cupcakes when I'm out-and-about because they often don't have any particular flavor I can discern. They just taste sweet, or else they're so rich that they just taste sweet and fatty. Lucky for you (and me!), these perfectly moist, tender, fluffy, gluten-free cupcakes are off the charts both in aspect and flavor but they are as affordable as can be. Plus the icing is made with bourbon vanilla, so there's a nice spiked flavor to accompany the warmth of the cinnamon and cardamom. 

This recipe is adapted from one I found at the excellent blog, Gluten-Free Goddess. I will definitely be using her site as my gluten-free jumping off point from now on because these came out marvelous!

Adapted from Gluten-Free Goddess, Gluten-Free Vanilla Cupcakes with Mocha Icing
Yield: 48 mini cupcakes
Wet
1 cup brown rice flour 
1 cup tapioca starch 
1/2 teaspoon table salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon xanthan gum 
3/4 cup sugar 
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
Dry
1 cup coconut milk 
1 large egg
3 Tablespoons vegetable oil or melted coconut oil
1 Tablespoon vanilla extract 
1 Tablespoon freshly squeezed orange juice 

Preheat your oven to 350ºF.  Prep two mini-cupcake tins with liners. I used silver and gold for a more royal feeling!

Whisk the dry ingredients together in a bowl and set aside. In a separate bowl, whisk the wet ingredients together. Combine the wet and dry gently with a spoon or spatula until just combined.

Fill the liners about 1/2 full (I overfilled mine, as you can see in these photos) and bake on the center rack of your preheated oven until firm. About 10 minutes. If you decide to make regular sized cupcakes, check for firmness at 14 minutes.

Allow the cupcakes to set-up and cool the pan briefly, then finish cooling them on a rack. 

While they're cooling, mix a batch of icing. Be sure to add the liquid slowly so you don't end up with runny icing.

Quick Icing
1 1/2 cup confectioner's sugar, sifted
1 Tablespoon bourbon vanilla extract (use lemon juice for a more tangy flavor)
2 Tablespoons coconut milk or any liquid (add in small increments just until the icing is glossy and viscous like very thick molasses).

Once the cupcakes are fully cool, use a serrated blade to saw off the tops so they are very flat (see uses for the cupcake tops below). Top each with icing starting in the center and pushing out toward the edges. Decorate with whatever you have on hand, lemon or orange zest and/or a pinch of sugar would look beautiful if you don't have sprinkles or sugar pearls. 

As for the cupcake tops, don't toss 'em, instead, break them up and eat them with some whipped cream OR crumble them up very finely and store them in a baggie or tupperware in the freezer for later use sprinkled over ice cream, patted over icing for an elegant finish to your next cake project, or smushed and rolled up to form cake pops!

If you prefer to try to simulate one of the actual 10 Most Expensive Desserts in the World, try this recipe for Decadence D'or Inspired Cupcake courtesy of, Priority One Jets. Click on either link for a photo of the original.

Small Batch Pickled Okra with Indian Spices in Honeyed Vinegar

After a recent trip to our local farmer's market, the Columbia Greenmarket, I came home with a small bounty of one of my Nashvillian husband's favorite vegetables. Okra! 

I decided to make a small batch of pickles with them and I'm thrilled with the results. After brining in their solution for one week, these okra pickles are subtile (i.e not too vinegary) yet extremely flavorful. Another bonus, somehow the pickling process produces okra that's perfectly crisp/tender and not at all slimy! Woo hoo!

I used a pickling solution I found at The Gastronomic Gardener. It's a really wonderful solution because it's not too vinegary, so you can still taste the flavor of the thing you are pickling above the acidity. I definitely plan to use it again for other veggies.

One final tip, you can use this solution to make a mixed batch of pickles with pretty much whatever veggies you have on hand. Also, if you don't want to bother with the hot water process, just pour the solution and whatever spices/flavorings you like over your veggies, let everything cool and then refrigerate. Just be sure to eat these quick-refrigerator pickles within a week or two because they aren't hermetically sealed/sanitized. 

Honeyed Vinegar Pickling Solution 
Recipe adapted from The Gastronomic Gardener
Yields approximately 4 pints 
3 cups distilled vinegar 
1 1/3 cups water
1/3 cup honey
2 teaspoons kosher salt

Prepare the honeyed vinegar pickling solution by bringing all the ingredients to a boil, then cutting off the heat. Ideally everything will range from hot to room temp as you move through these steps so there are no major temperature shifts that might cause your glass jars to shatter.

Okra Pickles with Indian Spices in Honeyed Vinegar
Yield 4 pints
about 40 okra (8-12 or so per pint jar)=about 2 lbs 
4 Tablespoons vegetable oil
1 Tablespoon mustard seeds
1 Tablespoon nigella seeds
2 teaspoons fenugreek seeds
1 teaspoon turmeric powder, divided
4 inch piece of ginger, sliced thinly (about 4 scant Tablespoons)
*Enough honeyed pickling solution to cover the okra leaving 1/4 inch of headspace.

Rinse the okra and drain it on a clean cloth.

Bring enough water to a boil to cover the size caning jars you are using by at least 1/2 inch. Drop in the jars you're using, uncovered, and let them scald for 10 minutes to sanitize. Drain and set aside on a clean cloth.

Heat a tablespoon on neutral vegetable oil in a small frying pan until it's hot but not smoking. Add all the seeds (but not the turmeric ) and fry until fragrant. About 30-40 seconds. Use a sputter guard as the mustard seeds will pop and shoot out of the pan. Ouch!

Slide as many okra as can fit, varying them top to tail, into your pint jars. Note: When purchasing the okra, try to pick ones that are relatively similar in size so they'll fit somewhat uniformly.

To each jar of okra, add 1/4 teaspoon on turmeric, a scant Tablespoon of ginger, and about a quarter of the fried seeds in oil. Don't go nuts, just try to get these things somewhat evenly distributed between the four pints.

Cover the okra with brine so there is 1/4 inch of headspace at the top. Use a chopstick or canning tool to disperse the seeds and turmeric in the solution and remove any air bubbles. Wipe the rim and cover being sure not to spin the ring too tightly. Turn it just beyond the point at which it catches.

Lower the jar carefully into the boiling water and process for 15 minutes. Remove carefully with tongs, don't tip it or worry about the water on top, and set on the cloth to cool and seal.

For more info on canning, see my previous post on Pickled Beets with Cumin and Cloves and watch this great video!

Pecan Walnut Chocolate Chip Cookies with Fleur de Sel

This recipe is from the amazing baking blog, Sally's Baking Addiction. In taste and texture, it's pretty much exactly like my Less Fussy Jacques Torres-esque Chocolate Chip Cookies. It has chew, fluff, goo, and crispiness.  It's scrumdiddilyumptuous!

I kept the recipe almost exactly the same as Sally's, except that I used salted butter. I pretty much always use salted butter in my baked goods because I really like the way a little extra salt makes my sweets pop (and I have a salt tooth, if that's a thing). 

I also added toasted nuts and topped each cookie with a tiny pinch of fleur de Sel, you know, so these would be snobby cookies. Just kidding! Any flaky sea salt will due or skip it. I really think this recipe benefits form the extra salt though.

The chilling in this recipe is absolutely essential (so don't get any funny ideas) as it helps the fats to solidify, making for a chewier, plumper cookie. Not chilling the dough will likely result in a very depressing, flat, spread out, greasy cookie, so I don't recommend it. Also essential, is the under-baking, which is pretty much the key to taking any cookie from good to phenomenal.

Sally has a long and interesting tutorial explaining this recipe. It's definitely worth a read if you want to delve deeper into the mechanics of all the steps. As per my usual method (See my Whole Wheat Cardamom Snickerdoodles and Less Fussy Jacques Torres-esque Chocolate Chip Cookies recipes), I rolled up all the dough into balls and froze them. In this case, I pre-chilled the bowl of dough for about an hour first because it was so soft from the melted butter. 

I love this method because I can take a few cookies out, pop them on a cookie sheet, and let 'em warm up while the oven preheats. Then, viola, yummy cookies ANY TIME!!! It also (sort of) keeps me from eating through an entire 20 some odd cookies in two days (ok, one day). It's a nice trick.

Chocolate Chip Cookies with Toasted Pecans, Walnuts and Fleur de Sel
Yield: 20-24 cookies if you use 2-3 Tablespoons of dough per cookie

Step One:
1/2 cup chopped pecans
1/2 cup chopped walnuts
Heat your oven to 350F and toast the chopped nuts for about 10 minutes until they're fragrant. Keep a  close eye on them, as nuts burn in an instant. Set aside to cool.

Step Two:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cornstarch
1/2 teaspoon salt (I would increase this to 3/4 teaspoon in the future)
3/4 cup (1 1/2 sticks) salted butter, melted
3/4 cup light brown sugar, loosely packed
1/2 cup granulated sugar
1 large egg and 1 egg yolk
2 teaspoons vanilla extract
1 cup chocolate chips (I used mini semi-sweet chips)
1 cup chopped nuts (optional)
OPTIONAL: sea salt for sprinkling

Melt the butter in a small sauce pan on your stovetop. I usually heat it over a low flame until it's about half-melted, then I cut off the heat and let the residual warmth melt the rest. Once it's all melted, set it aside to cool slightly (we don't want it to cook the eggs!).

In a bowl, combine the flour, baking soda, cornstarch and salt. In a separate bowl, stir the melted butter and sugars together until smooth. Stir in the egg and egg yolk, then add the vanilla. Add the dry to the wet and stir to combine. Add the chocolate chips and nuts.  Cover the dough and chill for at least 2 hours, or up to 3 days in the fridge. Or use my freezer method (see above).

To bake, remove the chilled dough from the fridge or freezer and allow it to warm up a little, say for 15 minutes or so while you preheat your oven to 325F. Line your cookie sheets with parchment. Roll the dough into balls (use about 2-3 Tablespoons of dough per cookie) and set them a few inches apart of the baking sheets. Sprinkle with Fleur de Sel or any flakey sea salt and bake the cookies for 12 minutes. 

The cookies should look slightly browned around the edges but under-baked in the centers. Remove them from the oven at this point and allow them to cool on the sheet for a few minutes. Then move them to a wire rack to finish cooling. 

Enjoy with cold milk!