Beef with Couscous

The school year has started, Autumn is making itself known, and my time in the kitchen has been greatly diminished. This last week I only had one night that I was home before 9pm, and that was Monday. I can't say that I'm not enjoying all the activity that is keeping me out of the kitchen, I love my new job at the school and am having a good time networking with people. I simply miss having all the good cooked food that is the result of fun time in the kitchen.

Last weekend, my husband and I finally had some time to spend together, and in the kitchen. My goal for this fall is to get him more into cooking, since I'd be happy spending the whole weekend in the kitchen and the weekend is the only time we get to spend together. It is a bit selfish, I know. But I go to his gigs!! So, Dave spent Saturday and Sunday evening in the kitchen with me, helping me cut up vegetables and making rice (I can make truffles, but I cannot make rice that isn't soggy and gloopy to save my life!)

We had this dish on Sunday and it was a nice change from our usual Italian and Tex-Mex dishes. Also, I got to go to Penzey's and buy a new spice mix.
I just love that place! I'm sure you've noticed. I picked up some of their Garam Masala mix, which smells like heaven. I'm looking forward to using it in future Indian-inspired recipes. Chicken Tikka Masala, here we come!

Beef with Couscous
1 tablespoon vegetable oil
1 medium onion, chopped
2 garlic cloves, crushed with garlic press
1 teaspoon minced, peeled fresh ginger
1 pound lean ground beef
1 tablespoon curry powered
1 teaspoon garam masala spice mix
1/2 teaspoon salt
1 small yellow summer squash, cut into 1/2 inch chunks (I think you could substitute whatever is currently in season)
1 cup chicken broth
1 cup frozen peas (I forgot to pick these up, so we used corn. it was still good!)
1/2 cup loosely packed fresh cilantro leaves, chopped
1 cup plain couscous
1/2 cup golden raisins

1. In nonstick 12-inch skillet, heat oil over medium-high heat. Add onion and cook 3 minutes or until golden. Stir in garlic and ginger; cook 1 minute.

2. Stir in ground beef and cook, breaking up meat with side of spoon, about 5 minutes, or until meat is no longer pink. Stir in curry powder, garam masala, and salt; cook 30 seconds. Add squash and cook 2 minutes.

3. Add broth and frozen peas; cook until slightly thickened and flavors blend. Stir in cilantro.

4. Meanwhile, prepare couscous as label directs but add raisins with water.

5. Fluff couscous with fork and serve with beef mixture. Enjoy!

The Daring Bakers August 2011

The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks at http://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!


My first Daring Baker's Challenge. I had been crossing off the days on the calendar, with a mix of excitement and trepidation. I've seen what kind of things show up in these Challenges. But when you don't actually have to produce one of these delicious treats, you think "oh, I could totally do that!". Until you see your first challenge. And it is TEMPERED CHOCOLATES. Now, I live in a world where chocolate is a food group. At the biggest part of the food pyramid. But I'd never attempted to make truffles. I have to admit that I was scared beyond belief to do this challenge. Then I sat down, read through it again and told myself it would all turn out okay, and even if it came out looking ugly it would still taste good. It did all turn out okay, even though my Chocolate Caramel Fleur de Sel Truffles didn't come out just how I wanted, and I was hopeless at tempering. Can't do everything perfectly the first time, I guess. Tempering is now on my list of things to practice (yum!), but I didn't tackle it right away since we are having the family over to celebrate our birthdays and I have quite a menu to execute. I'm telling you, though, I WILL get this tempering down. I'm too excited about giving beautiful, shiny truffles to all my new co-workers at the school for Christmas this year. 


This being my first challenge, I decided to take it easy (and since I was so darn scared) and do two of the recipes verbatim from the challenge posting. Then I would branch out (and try the whole frightening tempering thing). So I made Strawberry Paté de Fruits, Milk Chocolate and Hazelnut Praline Truffles, and Chocolate Caramel Fleur de Sel Truffles.

Strawberry Paté de Fruits

Recipe by Elizabeth LaBau, About.com Guide
Makes about 40-64 squares depending on size cut, recipe easily doubled or halved

Ingredients:
3 cups (16 oz/450 gm) Strawberries, fresh or defrosted from frozen
1 tablespoon (15 ml) Lemon juice, fresh
2 cups (16 oz/ 450 gm) Granulated White Sugar
2½ tablespoons (38 ml) Liquid Pectin

Directions:

1. Prepare an 8”x8” (20cmx20xm) pan by lining it with aluminium foil or parchment paper and spraying it with non-stick cooking spray.
2. Place the strawberries in a blender or food processor and process until very well pureed.

3. Pour them through a mesh strainer into a medium saucepan, discarding any remaining fruit chunks. Stir in the lemon juice and 1/2 cup of the sugar, place the pan over medium-high heat, and insert a candy thermometer.
4. Cook the mixture, stirring constantly, until it is hot, around 140°F/60°C. Add the remaining 1.5 cups of sugar and the liquid pectin, and lower the heat to medium.

5. Continue to cook, stirring frequently, until the mixture registers 200°F/93°C. At this point, turn the heat to low and hold it at 200°F/93°C for 2-3 minutes. After this, return the heat to medium and bring it up to 225°F/107°C. This process will take some time, especially with the heat on medium, so have patience and be diligent in stirring frequently so the bottom doesn't scorch.
6. Once the fruit paste reaches 225°F/107°C, turn the heat to low and keep it at that temperature for an additional 2-minutes.
7. Remove the pan from the heat and scrape (Note from Lisa: I poured it in, it should still be quite liquid) the strawberry pate de fruit mixture into the prepared pan, smoothing it into an even layer.

8. Allow the pate de fruit mixture to set at room temperature for several hours, until completely cool and firm. Use a sharp knife to cut it into very small squares, and roll the individual pieces in granulated sugar.
9. The strawberry pate de fruits can be served immediately, or refrigerated in an airtight container for up to a week. If refrigerated, the pieces may need to be re-rolled in granulated sugar before serving.

Note: 
"Some paté de fruits take quite a long time to cook. If you think about what's happening, you're cooking all of the liquid out of the fruit puree and reducing it to a very thick paste. The exact amount of time depends on a lot of factors, like how much water was in your puree to begin with, the capabilities of your stove, and the quality of the pan you use. But you can expect the process to take at least 30 minutes and sometimes up to an hour. I do want to add that this is easier on a gas range, but can absolutely be done on an electric stove - in fact, I use a very old electric stove at home and it works fine." - Elizabeth LaBau

Milk Chocolate & Hazelnut Praline Truffles

Servings: Makes +- 30 truffles, recipe easily doubled or halved
Adapted from the Cook’s Academy Curriculum, Dublin
Active Time: 1 - 2hrs
Ganache Setting Time: 2 - 4hrs or Overnight

Praline Ingredients:
½ cup (2 oz/60 gm) hazelnuts, shelled & skinned
½ cup (4 oz/115 gm) granulated white sugar
2 tablespoons (30 ml) water

Directions:

1. Preheat oven to moderate 180°C / 160°C Fan Assisted (convection oven); 350°F / 320°F convection / Gas Mark 4
2. Place whole hazelnut on a non-stick baking tray and dry roast for 10mins
3. Allow to cool
4. Place hazelnuts in a clean dry kitchen towel and rub to remove the skins
5. Line a baking tray with parchment paper or a silicon mat
6. Place the skinned hazelnuts onto the prepared tray
7. Combine the sugar and water in a saucepan over medium low heat, stirring until the sugar is dissolved
8. Turn the heat up and bring to the boil (do not stir), brushing down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals
9. Boil until the mixture turns amber (160°C - 170°C / 320°F- 340°F on a candy thermometer)
10. Remove from heat immediately and pour the syrup over the hazelnuts
11. Allow to cool completely
12. Break into small pieces
13. Transfer pieces to a food processor and process until desired texture, either fine or rough
14. Set aside

½ - 1 cup Crushed or Ground Roasted Hazelnuts for coating

Ganache Ingredients
1¾ cup (9 oz. / 255 g) Milk chocolate, finely chopped
½ cup (4 oz. / 125 ml) Double/Heavy Cream (36% - 46% butterfat content)
2-3 Tablespoons (1-1 ½ oz. / 30ml – 45 ml) Frangelico Liqueur, optional

Directions:
1. Finely chop the milk chocolate

This looks like heaven. Little pieces of chocolate heaven.

2. Place into a heatproof medium sized bowl
3. Heat cream in a saucepan until just about to boil
4. Pour the cream over the chocolate and stir gently until smooth and melted
5. Allow to cool slightly, about 10 minutes
6. Stir in the praline and (optional) liqueur

7. Leave to cool and set overnight or for a few hours in the fridge
8. Bring to room temperature to use

Forming the truffles:
1. Using teaspoons or a melon baller, scoop round balls of ganache
2. Roll them between the palms of your hands to round them off
Tip: Handle them as little as possible to avoid melting
Tip: I suggest wearing food safe latex gloves, less messy and slightly less heat from your hands
3. Finish off by rolling the truffle in the crushed roasted hazelnuts

This is how I crush nuts in lieu of a food processor. Also good for stressful days. 

Tip: You can also roll them in hazelnut praline
4. Place on parchment paper and leave to set
Tip: They look great when put into small petit four cases and boxed up as a gift!

I have to agree, they do look great. And they are delicious!

Last, but not least, The One That Got Away, so to speak. I had all sorts of trouble with this one. From the caramel not cooking right (all the caramel's fault, not mine of course) to struggling with keeping my chocolate at the right temperature. These are still decadent, the balance between the salt and sweet just makes them perfect (if you keep your eyes closed when choosing one). 

Chocolate Caramel Fleur de Sel Truffles

Only shiny because they are still wet- not because they are tempered.

Total time: 12 hours (active time is 1 hour)

Makes: approx 35-40 truffles

Ingredients:

8 oz dark chocolate, finely chopped

12 oz same quality chocolate, chopped into larger pieces

⅓ cup sugar

⅔ cup half and half

2 tablespoons water

¼ teaspoon Fleur de Sel (you can use Sea Salt, but I saw this at Penzey's and needed to buy it. You know how that goes)

¾- 1 cup cocoa powder (for dusting)

1. Create a double boiler- or if you have lots of cabinet space, just use your handy dandy ready made one- by placing a mixing bowl (glass or metal) on top of a saucepan with about an inch of water inside. Add the 8 oz of chopped chocolate. Do not turn on the heat yet. 

2. In another saucepan, mix together the sugar and water. Pour cream in a bowl and place nearby. 

Ganache looks so pudding-y delicious.

3. Heat the sugar and water mixture over medium heat. Look but don't touch! Heat the chocolate while the caramel is cooking, stirring constantly to encourage even melting. Remove chocolate from heat when it is all melted. 

4. When the caramel mixture is a dark amber color (320-340℉) remove from heat. Wait a few moments then stir in the cream until it is well mixed and smooth. Pour the caramel mixture into the warm, melted chocolate. Stir in the Fleur de Sel. Cover ganache with plastic wrap and refrigerate 3 hours. 

5. Remove ganache from fridge. Using a melon baller or spoon, create small balls (about ¾") from the ganache. Roll each ball in your hands to shape and roll in the cocoa powder. Place on a baking sheet lined with waxed paper. Refrigerate 8 hours or overnight.

6. Temper your remaining 12 oz of chocolate. I used the "seeding method" outlined here:

• Finely chop chocolate if in bar/slab form (about the size of almonds).
• Place about ⅔ of the chocolate in a heatproof bowl
• Set aside ⅓ of the chocolate pieces
• Place bowl over a saucepan of simmering water (make sure the bowl does not touch the water)
Tip: Make sure that your bowl fits snuggly into the saucepan so that there’s no chance of steam forming droplets that may fall into your chocolate. If water gets into your chocolate it will seize!
• Using a rubber spatula, gently stir the chocolate so that it melts evenly
• Once it’s melted, keep an eye on the thermometer, as soon as it reaches 45°C / 113°F remove from heat (between 45°C-50°C / 113°F-122°F for dark chocolate)
• Add small amounts of the remaining ⅓ un-melted chocolate (seeds) and stir in to melt
• Continue to add small additions of chocolate until you’ve brought the chocolate down to 27°C/80.6°F (You can bring the dark chocolate down to between 80°F and 82°F)
• Put it back on the double boiler and bring the temperature back up until it reaches its working temperature of the chocolate (milk, dark or white) as seen in the above chart. (32°C/89.6°F for dark, 30°C/86°F for milk and 29°C/84.2°F for white)
• If you still have a few un-melted bits of chocolate, put the bowl back over the simmering water, stirring gently and watching the thermometer constantly.
• IMPORTANT: You really need to keep an eye on the temperature so that it doesn’t go over its working temperature

It’s now tempered and ready to use

7. Drop cocoa dusted chocolates into the tempered chocolate. Gently pick up with a fork, tap on the edge of the bowl to remove excess chocolate. Place onto baking pan lined with wax paper. Sprinkle a few granules of Fleur de Sel on top and allow to set. 

Aunt Lisa's Baked Crab Rangoons

For my bridal shower, my mother in law had all the guests bring along a favorite recipe written on a card for me. I got a lot of really great recipes and I'm finally trying them out. The first one we tried was from Dave's Aunt Lisa for baked crab rangoons. Dave LOVES crab rangoon. It is the one thing he has to order every time we go out for chinese.  He saw this recipe and was instantly excited about trying these out.

They were super easy, a little time consuming, but totally worth it.

Baked Crab Rangoons
8oz crab meat
8oz cream cheese
3 green onions, finely chopped
2 garlic cloves, minced
1/2 tsp Worcestershire Sauce
1/2 tsp soy sauce
1 pack wonton wrappers (can be found in the produce section- Thanks Lisa!)

1. Preheat oven to 400˚ F. In a bowl, mix crab and cream cheese together throughly.
2. Add green onions and garlic to crab mixture, blend well.

3. Add Worcestershire & soy sauces to crab mixture and stir well.
4. Spray two mini-muffin pans with non stick spray and place a wonton wrapper in each section.

5. Add one heaping teaspoon of crab mixture into the middle of each wonton.
6. Fold flaps of wontons to cover mixture.

7. Bake for 7 minutes

These little guys are tasty!

Fresh Blueberry Muffins

A lot has happened both in the kitchen and out of it since my last post. I again fell into making good things and not taking the time to photograph them. Oops. But this time I have a REAL excuse. This happened:

No, I didn't make that gorgeous cake, but I did get married. We had a beautiful day and are still enjoying married life two weeks later. I was so glad to get to spend time with my friends and family who all traveled up to Wisconsin to share the day with me.

We went up to Door County for our honeymoon and did quite a bit of wine tasting. We also did quite a bit of dining out which ranged from "hmm. I didn't know that was a thing" (a pat of butter as a condiment on a hamburger), to "this is absolutely delicious" and asking the proprietor if everything was made on site (it was- Surprisingly good food at Kitty O'Reilly's Irish Pub ). Then we came back home and jumped right into the thick of things as Dave performed on opening night of Summerfest.

After the dust settled and we got our house back in order and everything from the wedding put away, I could finally get back into the kitchen. An ad for blueberries on sale in the weekly grocery circular sent me craving for some homemade blueberry muffins. The quest began for a delicious looking blueberry muffin recipe. I looked all around, the recipes at cookbooks at home didn't quite pique my fancy, but a recipe I found at Baked Perfection looked simply amazing. The funniest coincidence occurred as well... I actually used the original posting from February 2009 to make these muffins, but when I went back to the website, she had reposted the recipe! They really are that good!

Bakery Style Blueberry Muffins (from Baked Perfection)
Muffins:
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tsp cinnamon
1/2 cups sour cream
1 1/2 cups blueberries


Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

In a medium bowl mix together flour, salt, baking soda, and cinnamon. In a large bowl beat together eggs, white sugar, and brown sugar. Mix in oil, vanilla, and sour cream. Mix dry ingredients into wet mixture (be sure not to over-mix, batter will be lumpy). Gently fold in blueberries. Scoop batter into prepared muffin cups so they are 2/3 of the way full.

To make the topping: mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

Bake in preheated oven for 20 minutes. 

Strawberry Tart

When I went grocery shopping this week I saw 2lb packages of strawberries on sale. I thought, these can't possibly be good, they're probably selling them at a discount because they're about to go bad or something. Surprisingly though, they looked really good! Then I had to figure out what the heck I was going to do with 2 lbs of strawberries! 

A visit to Confessions of a Tart and the gorgeous photos of her fresh strawberry tart gave me a pretty good idea.

The recipe starts with a Sweet Tart Dough that is frozen before you bake it so no pie weights are necessary (although I just got some at a bridal shower that I have been dying to use)

Ingredients: 

1 ½ Cup all purpose flour

½ cup confectioner's sugar

¼ teaspoon salt

1 stick plus 1 tablespoon cold unsalted butter, cut into small pieces

1 large egg yolk

1. Combine flour, sugar and salt. Scatter butter pieces over dry ingredients and combine with a pastry cutter. (Confessions of a Tart has directions for doing this with a food processor. I am not lucky enough to have one, but it works just as well by hand.) Stir egg yolk to break it up and add to the dough.  Turn dough onto a work surface and very lightly knead dough to finish incorporating dry ingredients.

2. Butter a 9 inch tart pan (I have an 11 inch, it worked really well, so either would be fine) and lightly press dough evenly into pan. 

3. Prick dough with a fork 4-5 times. Freeze for 30 minutes or preferably longer.

4. To bake crust, center a rack in your oven and preheat to 375˚. Butter the shiny side of aluminum foil and fit, buttered side down, tightly against the crust. Put the tart pan on a baking sheet and bake crust for 25 minutes. Remove from oven and carefully remove foil. If the crust has puffed, press down gently with the back of a spoon. Bake for another 8 minutes without the foil until firm and golden brown.  Transfer pan to a rack and cool to room temperature. 

The next part is a Pastry Cream. I've never made a pudding or custard, except from those instant pudding packages that you really can't mess up. I'll admit that the first batch I tried of this sat, sadly liquid, in the fridge with me hoping it would magically firm up. It ended up going down the drain. I guess while waiting for your milk to almost boil is not the most opportune time to begin talking to your fiancé about where you may someday move for some job that you don't even have yet. The second time when I actually stayed in the same room as the stove, the custard turned out just right. 

Ingredients: 

2 cups whole milk

½ cup plus 1 tablespoon sugar

2 large eggs

4 tablespoons unsalted butter

¼ teaspoon salt

3 tablespoons cornstarch

1 teaspoon vanilla extract

1. Pour milk into a heavy saucepan. Add salt, place over medium-high heat and cook until just before boiling point, stirring occasionally. Meanwhile, whisk together cornstarch and sugar. Add the eggs and whisk until smooth (don't let the eggs and sugar stand for long). 

2. When milk is ready, slowly drizzle a third of the hot milk into the egg mixture, whisking continuously. Pour the egg- milk mixture back into the hot milk and continue whisking until the custard is as thick as lightly whipped cream, about 2 minutes. 

3. Remove from heat and immediately pour through a sieve into a bowl. Stir in vanilla extract. Let cool 10 minutes, stirring occasionally. 

4. Cut butter into 1 tablespoon pieces and whisk into pastry cream 1 tablespoon at a time until smooth. 

5. Cover bowl with plastic wrap, pressing directly onto top of cream to prevent skin from forming and put into fridge to cool.

Then assemble the tart! 

Fill the tart shell with pastry cream

Hull and slice 1 lb of strawberries (more for an 11in. tart pan), reserving one perfect strawberry for the center

Arrange strawberry slices in circles on top of the pastry cream. Put the reserved whole strawberry in the middle. 

Triple Chip Cookies

These cookies went really fast at the first communion party. So fast that they had to be put away so there would be some left for dessert!

My favorite thing about this recipe: coarse sea salt.  What a revelation! Pair the chocolate-toffee classic cookie flavor with a surprise burst of saltiness and you have found heaven!

Triple Chip Cookies
2 sticks softened salted butter
½ cup sugar
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¾ cups all purpose flour
¾ teaspoon medium coarse sea salt
1 teaspoon baking soda
1 ½ teaspoon baking powder
2 ¼ cups assorted baking chips (I used white chips, milk and dark chocolate chips)

1. Preheat oven to 360˚ F. Cream butter and both sugars until fluffy- about 3 minutes in the KitchenAid. Add both eggs and vanilla and beat an additional 2 minutes.

2. Add baking powder, soda, salt and flour until batter is fully incorporated. Finally, add the chips until well distributed. (At this point I was extremely grateful for the KitchenAid, this is a thick dough!)

3. Drop 2 tablespoons of dough onto a parchment paper lined baking sheet. Bake 12-14 minutes or until edges are golden brown. Leave cookies on the sheet for 2 minutes after taking them out of the oven. Cool an additional 3 minutes on baking racks, just long enough to make sure they don't burn the roof of your mouth when you dig in!

Snickerdoodles

Or the blog post in which I finally use the KitchenAid, profess my undying love for it, and make some pretty darn good cookies in the process.

You know how some guys are about taking a million different photos of their "tricked out" cars? And you look at those photos and think "what the heck, it's just a car, it doesn't look any different at this angle, or that one, or that one...."

I totally had a moment today where I had to tell myself to stop taking photos of the KitchenAid and focus on the food. Hence the paucity of prep photos with this recipe. It really is ridiculous.

Now that I'm working again, I have really missed my kitchen time. I'm missing my cuddle time with the fiance too, to be entirely honest. I can just hear him now "I can't believe you wrote that in your blog!" (he is far too shy about any sort of public acknowledgement of our coupleness- I have no idea how he is going to react at the wedding when we will be forced to kiss. multiple times. in front of an audience.) And again, after that parenthetical statement I can hear him... echoing his earlier statement. Poor guy.

For whatever reason, my second job has decided in the last few weeks that they really love me, and I've been closing at the store at least two nights a week (after a full day in the classroom), and working at the store all weekend. Kitchen time has been close to nil. I think the most cooking I've done is browning some beef for tacos. Cuddle time has faired a little better, but not much.

Somehow, I managed to get tomorrow off work. Which is a darn good thing, because we have a family gathering for one of Dave's cousin's first communion. Dave's aunt asked me to bring cookies to the party and I jumped at the chance. Making food for other people is probably my favorite thing in the world, after cuddling. (Yes, I'm being ridiculous on purpose. Again, I have to say, Poor Dave) The interesting aspect of this food assignment is that two of the young children in the family cannot have food dyes. So the awesome looking Monster Cookies my darling matron of honor made were out. Then I had two genius thoughts: Snickerdoodles! Some variation on classic chocolate chip cookies- look for that recipe to follow soon! So the cinnamon-sweet adventure in the kitchen for this weekend began.

Snickerdoodles (from the ever awe-inspiring SmittenKitchen)

2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 sticks unsalted butter (room temperature)
1 ¾ cups sugar
2 tablespoons ground cinnamon
2 large eggs

1. Sift together four, cream of tartar, baking soda and salt; set aside. In a mixing bowl (or in the bowl of your KitchenAid, yay!) combine butter and 1 ½ cups sugar. Beat on medium speed until light and fluffy- about 2 minutes. Scrape down the sides of the bowl. Add eggs and beat to combine.  Add dry ingredients and beat to combine. Chill dough to desired scooping consistency (about an hour worked for me).

My favorite thing in the kitchen!

2. Preheat oven to 400 ° F with one rack in the top third and one rack in the bottom thrd of the oven. Line baking sheets with parchment or silicone baking mats.

3. In a small bowl, combine ¼ cup of sugar and the ground cinnamon. Use a medium cookie scoop to form balls of dough and roll in cinnamon sugar. Place about 2 inches apart on baking sheets.

4. Bake until the cookies are set in the center and begin to crack, about 10 minutes, rotating the sheets halfway through. *the cookies will NOT brown. So seriously, just about 10 minutes. Or you'll burn the bottoms of the cookies. Not that I did that with the first set in the oven or anything*

5. Transfer sheets to a wire rack to cool, about 5 minutes, before transferring cookies to the rack to finish cooling.

6. Eat these bad boys. It seems silly that something so simple is so good. But there it is.