Ruffled Birthday Cake

I just turned 31. This somehow seems more profound than 30 and makes me feel like I’m getting old! But I know 31 is not really old at all and where this notion came from I’m not really sure. I was enthusiastic about turning 30 because 30 seems more respectable, especially if your client happens to ask your age. I don’t know that I’d fully trust a 28 or 29 year old to design my house (but many people did thankfully). So now that I’m 31 I decided it was time to make my own birthday cake. Gasp! But why? Well, I really love making cake and experimenting with new recipes which I don’t often do when I make cakes for other people. I also think I can beat out most bakeries in the cake department (or at least tie them) and there is no need to spend $45 on a cake for myself! Lots of people make their own cakes… especially other baker bloggers I know. So I made myself an experimental chocolate cake with a frosting technique I’ve been wanting to try for a really long time!

cake 1

Chocolate cake is hard to get right. There is an intricate balance of moist vs fluffy with just the right amount of sweetness. I’ve been attempting different chocolate cake recipes for a long time now and think this one is the winner so far. I used an intensely dark cocoa powder given to me as a gift for 2/3 of the cocoa in the recipe and it turned out amazingly dark and delicious. I also learned after 12 years with Michael that he feesl “ho hum” about chocolate cake and would actually rather eat a brownie. It’s amazing what you learn after being together for this long, especially with the amount of baked goods that come out of my kitchen. It also makes sense because I don’t think he has ever requested a chocolate cake for his birthday!

I pinned a few cakes a while ago as inspiration to try a ruffle. I would suggest using a Swiss buttercream instead of an American buttercream just because they are less sweet and a bit more shiny. Both pipe well and set up firm in the refrigerator. If you are frosting a cake that needs to be outdoors in a hot environment for a long time, maybe try a shortening based buttercream, though I think these don’t taste as good. The frosting turned out beautifully. Unfortunately there is just so much of it we ended up scraping off the ends and not eating it because it was too sweet.

So, be adventurous and try new things. No one will complain and you just might end up with a delicious and gorgeous cake in the end. Oh, and don’t be shy about baking something you want for yourself! Do however accept an invitation for someone else to bake a dessert for you on your actual birthday. We had a lovely dinner at Longman and Eagle in Logan Square for my birthday dinner and the dessert was fabulous.

cake 2

Chocolate Cake

1 ¾ C flour
1 ½ C sugar
¾ C unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 C buttermilk (or sub soy milk for dairy intolerance – see below)
½ C canola oil
2 eggs
2 tsp vanilla
1 C hot coffee

  • Preheat oven to 350˚F (or 325˚F for convection oven), grease two 9” pans, line with parchment, and set aside.
  • Sift dry ingredients together.
  • In a medium bowl, whisk eggs with buttermilk, oil and vanilla.
  • Whisk in the dry ingredients until the batter is just moistened.
  • Add the hot coffee and stir with a spatula until smooth.
  • Divide between two cake pans.
  • Bake for 25 – 30 minutes. Cakes are ready when they spring back lightly when pressed. (Convection oven cakes may be done sooner so check at 25 minutes).
  • Cool in pans for 10 minutes, then turn out onto a cooling rack to cool completely.
  • Refrigerate for 2 hours before frosting or freeze overnight wrapped tightly in plastic wrap.
  • To make a dairy free cake, you’ll need to substitute the buttermilk. Add 1T white vinegar to a 1 C measuring cup. Then fill the rest of the way with plain soy milk. Whisk or stir with a fork to combine. For the best consistency, refrigerate for 3 hours before using.

How to make Frosting Ruffles using your favorite buttercream

  • You’ll need about 8-10 cups of frosting for one double layer 9” cake
  • Frost the cake with a crumb coat and refrigerate for 20 minutes
  • Fill piping bag fitted with a #104 Petal Decorating tip. (I’ve seen these for $1.00 at JoAnn Fabric Stores).
  • Use a parchment cake pan liner (I buy mine in bulk packs) or cut a parchment to fit the size of cake you baked. Then fold the circle in half and keep folding in half until you have the desired slice size. Unfold the parchment and set it on top of the hardened crumb coat. Use a knife or dough cutter and mark the folds vertically in the frosting around the whole cake. Remove the parchment from the top, or mark the top as well if you decide to ruffle the top of the cake. For the top ruffle, stick a toothpick through the center point and remove the parchment. Then line your pastry cutter or knife with the center point and vertical line along the edge and press gently into the top of the cake frosting.
  • With your pastry bag held vertically and the large end of the decorating tip close to the cake, start piping at one side of a vertical mark and continue the width of one “slice” of cake. Fold the frosting back and forth until you reach the top and then add one to two extra folds. Continue until you have finished the entire circumference of the cake.
  • Following within the lines will make your ruffles perfectly vertical. (There are some you-tube videos of people using this frosting technique and it looks all willy nilly and slanted.)
  • You can continue the folds across the top of the cake to the center point if you marked the top, or you can frost the top using concentric circles as I did. It’s easiest to do this with a turntable, but if you don’t have one (I don’t!) then just spin the cake stand in one hand and keep the piping bag in the other. Always keep the large end of the piping tip next to the cake.

ruffle tutorial


Ice Cream Sundaes and Life Updates

It’s been a while since I posted, which usually means life got busy. May was a crazy month! We celebrated Michael’s 30th. Michael’s parents came to visit and we took them on one of our favorite hikes at Stinson Beach, Steep Ravine to Matt Davis loop. We hiked again the next weekend just for fun and exercise near Rodeo Beach in the Marin Headlands. In June, we celebrated our 7 year anniversary with traditional yearly photos and dinner at one of our favorite restaurants in the city, Frances! (try the grilled squid, it’s exquisite). Took two Architecture licensing exams. Played in the water with my nephews. Spent some time in the woods over July 4th weekend with friends. Ran a 10K with a friend. And are currently planning a trip to Europe in September! I’ve been baking intermittently too. A lot of baking doesn’t get photographed though. I do want to take pictures of things, especially the ones I haven’t posted about, but I also bake a lot of things late at night for the next day which leaves little time to take pretty photos.

Michael turns 30



7 Year Anniversary

Heart "Ring of Fire"




This past week, I worked on an Ice Cream Sundae Party Kit that I donated as part of an AIDS Walk fundraiser. Gensler has a very active team of people who help raise money each year for the AIDS walk. There are bake sales and they also host a silent auction of items donated by vendors and people in the firm. They range from something small like my Sundae Party to huge items like a weekend stay in Palm Springs or plane tickets for anywhere in the US. This year they raised over 11,000 from these events.

The lucky winner of my kit requested today for his delivery date. It was so much fun to put together and I really hope they enjoy it! It included a bunch of things I’ve made before. Sometime I try new recipes but I stuck with the tried and true just to be safe! The kit included Chocolate Chocolate chip Ice Cream, Vanilla Ice Cream, dark chocolate brownies, salted caramel sauce, homemade chocolate sauce, cherries, whipped cream, toasted pecans and bananas. Who doesn’t love an ice cream sundae? This would be so fun for a kids party too, and no one says to have to make everything by hand, I’m just crazy. Remember presentation is half the battle. I wrapped each brownie in natural colored waxed paper and the rest went into jars. Red and white bakers twine and labels tied everything together.

sundae kit

Happy Summer!

Alfajores need You!

A friend and previous client of mine is an amazing baker with the sweetest personality. She makes the best Alfajores I’ve ever had locally in Oakland, California. If you’ve never had one I suggest you try one soon. Andrea has mastered her Argentinean grandmother’s recipe and has been selling her cookies to local coffee shops and other retail establishments (like Whole Foods!) for the past year and a half. Recently, her company has grown and the demand is so high she needs a chocolate enrober for her Oakland bakery. Currently, she makes all her cookies by hand and coats each Alfajor in chocolate by hand. The chocolate process is quite messy and they loose a lot of good quality chocolate in the process. The chocolate enrober ensures each cookie is coated perfectly and captures the excess to reuse. She created a Kickstarter Campaign and at almost every level of donation, you get Alfajores in return. They are definitely worth the donations. Hand-Made and fabulous, you’ll probably be addicted to these sandwich cookies at first bite. Trust me, you really want Andrea to succeed in this campaign! And I must mention that you can get some of these beauties gluten free!

Here is a little snippet from her Kickstarter site.

What are Alfajores???

Alfajores (pronounced “Al-fah-HOR-es”) are scrumptious traditional Argentinean pastries made of two shortbread-like cookies joined with dulce de leche. Alfajores are a daily treat in South America and introducing this unique flavor to my new home is very exciting!

Buenos Aires Alfajores is a dream come true. We simply love making alfajores. A spoon full of dulce de leche combined with two cookies makes us jump for joy!

Our alfajores are handmade in small batches with lots of love in a commercial kitchen in Oakland, California ~ home. We are committed to using only all-natural, high quality ingredients with no artificial flavors or preservatives: Guittard dark chocolate, Clover cage-free eggs and butter without rBST…We are proud to be part of Oakland’s local food movement and are committed to supporting local vendors.

How you can help us…

Our business is growing and we need to keep up with demand.  Alfajores are very labor intensive. We now hand-coat each alfajor. You should see the chocolate on our faces after a few hours of dipping alfajores in chocolate and using a reverse vacuum to blow off the excess! We end up wasting lots of chocolate  – a tragedy.

We can’t wait to share our wonderful, high quality, home grown, delicious alfajores with the whole world.  However, we can’t meet demand with our current manual processes and we can’t buy the fancy equipment from profits when our production is so low!  We need your help!!!

If’ you’re feeling generous this Holiday Season, I hope you consider donating to Andrea’s Kickstarter Campaign. There are only 16 days left and they are only 27% funded. Check it out and be sure to watch the video. You’ll get to know a little more about Andrea, what Alfajores are, and how you can help make her dreams come true!

Ps. My favorite are the chocolate covered Alfajores. I’m pretty sure that I’ll be ordering mostly chocolate in the three boxes I get if she succeeds! If you’re lucky I’ll share with you, but don’t count on it… go out and get your own!

Red Velvet Cake

I have a hard time passing up an opportunity to make someone a birthday cake, especially when that someone is a friend I’ve known for almost ten years. And even better, that someone really really likes my baking.

People have very different reactions to red velvet cake. Every time I mention it to one of my friends, she immediately quotes Steel Magnolias “… people are gonna be hacking into this poor animal and it’ll look like its bleeding to death!” which she can do surprisingly well. And though these cupcakes were not tiny armadillos with gray icing, they were pretty tasty. Others have an aversion to using large amounts of food coloring and use beet powder to tint the cake, and some just stick with no food coloring since a true red velvet is not actually red (it’s an ugly brownish color from the cocoa powder in the recipe). I like a red cake myself piled high with cream cheese frostingbut tend to alternate with regular buttercream depending on who I’m baking for. Both are delicious accompaniments to this lovely cake. I hope you enjoy it as much as we did.

Chocolate Brownie Ice Cream

Today I was assured, “It’s soooo good.” This is possibly one of the most unhealthy desserts I’ve made in a while, but who am I kidding – all dessert should be unhealthy! I’m referring to the most decadent chocolate ice cream with brownie chunks. Mmmm. My mouth is watering just thinking about it… silky chocolate ice cream with loads of pecan-studded, fudgey brownies. I had to keep myself from eating some every night this week. I left most of the ice cream for Michael and my father in law (visiting SF for a nerd conference as he likes to say) but I did cut myself a rather large slice of brownie one of those nights. Shhh, don’t tell.

I’ve told you before how I adore David Lebovits. He’s witty and silly and an incredible writer. This time, I made his basic chocolate ice cream recipe and added some brownies (another recipe of his). If you have an ice cream machine, I highly recommend his book, The Perfect Scoop. It has so many different recipes I can read for hours without making a decision. A while back I posted a Pumpkin Ice Cream and a Mint Ice Cream, both originating from his cookbook – both delicious.

The Chocolate Ice Cream is no where near low-fat and it contains both cocoa powder and dark chocolate. I changed it to dark chocolate instead of bittersweet/semisweet which by definition is hard to decipher. Dark chocolate may have less sugar and more chocolate”liquor” than bittersweet which is somewhere near this definition but probably contains more milk or sugar. Some brands may try and trick you, but a true dark chocolate should be at least 60% and my personal preference is 72%. Anything less and your ice cream will be very sweet. I used dark chocolate for the brownies too, making this a sophisticated ice cream I suppose. The brownies stayed deliciously chewy after freezing and alone are one of the best brownies I’ve had in a while.

Chocolate Ice Cream
Adapted (very slightly) from The Perfect Scoop, David Lebovitz

3 T cocoa powder
2 C heavy cream divided
3/4 C sugar
pinch of kosher salt or sea salt
5 oz dark chocolate chopped
5 egg yolks
1 C whole milk
1 tsp vanilla

Warm one cup of cream and cocoa powder in a heavy saucepan over medium heat. Once hot, pour over the chocolate pieces and stir with a spatula until melted. Set a strainer over the top of this bowl and set aside. In another bowl, whisk the egg yolks and prepare a bowl for an ice bath. 

Rinse the saucepan and add the remaining 1 C cream, and sugar over medium heat. Once warm, pour into the egg yolks in a slow, steady stream, whisking constantly to temper the yolks. Return the pan the burner with the eggy mix and cook over medium heat (stir constantly with a heatproof spatule) until the mixture coats the back of the spoon. To test, run your finger along the spoon vertically. If the custard runs back over your swipe, keep cooking. If not, it’s ready. Pour through the strainer into the chocolate mix. Stir over an ice bath until cooled. Cover and refrigerate for a few hours until the mix is very cold. If you let it go overnight your ice cream will have a pudding consistency and be quick to churn. DL says to whisk it until you can pour it into the machine but I did not and the ice cream was still tasty. Whisking just lends itself to a more airy ice cream, mine was a little more dense. 

Churn in your ice cream maker according to the manufacturer’s recommendation. 

Chocolate Pecan Brownies
Adapted (very slightly) from The Perfect Scoop, David Lebovitz
1/2 C butter
4oz dark chocolate chopped
1 scant C sugar
2 eggs
1 tsp vanilla
1/2 C flour
pinch of kosher salt
1 C chopped, toasted pecans

Preheat the oven to 350˚F and line an 8 inch square pan with foil. Spray the foil and set aside. 

Melt the butter in a saucepan over medium heat. Turn off the heat and add the chocolate, stirring until melted. Add the sugar and then the eggs one at a time. Add the vanilla and stir, then the flour. Stir until the flour is just incorporated and add the salt and nuts. 

To toast the nuts, sprinkle them into a dry pan and cook on medium heat until they become fragrant or taste like you want them to (my preferred method for checking doneness). 

Spread the batter into the pan and bake for 25-30 minutes. Mine came out at 27 and I could have taken them out just a bit earlier. Cool in the pan. Remove the foil with the brownies and set on a cutting board. Chop the brownies into little pieces and refrigerate until your ice cream has churned. You’ll want about 2 cups roughly chopped for the ice cream and the rest is up to you. 

30 is the new 29

I know a lot of people born in 1982 and you know what that means… they will all be turning 30 this year. Thirty is a big deal. People have extravagant parties and destination parties and I happen to be going to two before May. I’m also happy to report I was born in ’83. There is still time! Apparently I need to start planning something amazing. Oh, and I’ll need to begin my list of Thirty before Thirty (the 30 things you want to accomplish before you turn thirty). Until then, I’ll keep baking you cakes!

Heed these words of wisdom from Lucille Ball, “The secret to staying young is to live honestly, eat slowly, and lie about your age.” HAPPY BIRTHDAY to all my 30-somethings and a pre-happy birthday to those of you who will soon be thirty (aka my sister!).

Cakes worthy of a 30th Birthday Celebration

Successful French Macarons!

Last month, I had a Fight with French Macarons. Literally. They stuck to my parchment and the tops cracked a bit. I had no idea why, so I decided to take a class from Richard at Baking Arts here in San Francisco. Richard is pastry genius and a fantastic teacher. His classes range from the most simple biscuit and scones to intricate sugar flowers and souffles. He’s a stickler for his favorite brand of chocolate and makes the most seemingly-difficult macaron easy. So, thanks Richard, a whole new world of baking is in my future. 
The problems I had before were sticky, cracked cookies. This comes from too wet a batter and not enough folding. You want your batter to flow like lava and mine was no lava. You should also just go ahead and buy an instant digital thermometer that can read a temperature while touching the bottom of the pan, and a digital scale is a must. Converting recipes from grams to cups and teaspoons is not very accurate and you may end up with a whole sheet of failed cookies. It’s not fun, it’s sad and depressing and makes you feel like a failure (not good). 
During our class, we watched Richard demonstrate the whole process, then under his supervision made our own batch. It was nice to have someone there to tell you when your batter looked like lava, and give your tips the best piping technique. It’s also good to make a template on the back of some parchment paper. A 1 1/2 inch round makes a good size cookie and the template insures you’ll be able to match your cookies for proper sandwiching. Another good trick to test for doneness is to press down on the center of the cookie and wiggle. If it wiggles a lot, cook it a little longer, if it wiggles very slightly it should be done. Also, you should peel them off the silpat by bending the mat, not attempting to lift the cookie. Fill cookies when cooled completely. 
We made vanilla cookies with a little espresso powder sprinkled on top and filled with chocolate ganache and salted caramel. Yum! They were so good. I can’t wait to try them again. I’ll be buying pre-made almond flour from here on out. If you’ve tried macarons before without luck, don’t give up, keep trying, it’s all about the proper technique. 

I also mentioned in my last post about macarons that I was headed to NYC and wanted to try some macarons from Bisous Ciao Macarons in the East Village. We happend to stay very near here, so a trip wasn’t too far. They have mixed reviews on yelp, but Michael and I really enjoyed our flavors (blood orange with chocolate ganache and strawberry with basil chocolate ganache). The flavors were intense and the cookie itself was just what you expect from a quality macaron. My next traveling macaron stop will jave to be Pierre Herme in Paris. He’s the godfather of Macarons (and french desserts) and why not travel to Paris for another tasting? Do you have a favorite french macaron shop in your city? 
the following photos from Michael Townsend at Bisous Ciao, NYC 

Feel free to peruse the rest of Michael’s photos on Flickr or follow his Tumblr account! 

a fight with french macarons

I’ve needed a good reason for years to try making macarons, French macarons. They are finicky, crisp-shelled, chewy-centered sandwich cookies, and usually better from a professional. I am no Pierre Herme, and there are bakeries everywhere dedicated solely to making these delicious bites. They are one of the most artistic cookies you can imagine with endless flavor combinations and they scare me.

I’ve been drooling over some of Tartelette’s recipes for a long time and finally decided to use macarons as the recipe of the month for the Easy Bake cOven blog. I hoped two months to try macarons would be enough time, but even I didn’t succeed in my own deadline. Summer scheduling is always difficult, and I’m guessing some people detest the idea of turning on their oven on a blistering summer day (even a mere 280˚F). For me, the oven is always welcome on our cold, depressingly foggy summer nights. I intended to make these on the last day possible (August 31) and post at the last minute, but I didn’t. I came home that night to a messy kitchen and decided I should probably clean instead of make mess upon mess. We are nearing the end of September… and I have nothing to show!

I attempted the macarons on a Sunday hoping to donate them to a bake sale. They looked like they should, feet around the edge and a crisp shell. The problem I had was that they stuck really bad to the parchment. I tried scraping them off gently but most of them mushed into a half moon. I have no clue why this happened – every new recipe is an experiment right? I’m guessing it could be two things: too heavy of a batter or I left them too long to dry before baking. Because I don’t know the answers, I quickly enrolled myself in a class from Baking Arts here is SF. Putting birthday money to good use. I took a class from Richard before and learned to make some of the most delicious chocolate truffles. I trust that this class will cure my horrible first experience and I promise to share everything with you mid October after my class.

I did rescue them somewhat… and turned my crumbs into “pistachio cacao nib balls” dipped in dark chocolate. Not my best by any means but it was good to avoid wasting a tasty cookie.

Now I will keep telling myself, “Failure is the only opportunity to begin again more intelligently” -Henry Ford. 

image from bisous ciao macarons, pure art
Incredible inspiration! 
I must visit here during my nyc trip in just over a week!

Lebovitz’s Mint Ice Cream

I finally let Michael eat the last scoop of ice cream this week. Mid August, I warned him I needed one scoop to photograph for the blog and he reluctantly put the tub back in the freezer and went for vanilla instead. He reminded me a few times that I needed to take photos so he could eat it, and I reminded him that I needed good light for a good ice cream photo. I also needed to be home before 7 with nothing else to do on a weeknight to make this happen. August was a busy month.

I tried a new recipe from The Perfect Scoop by David Lebovitz. I think he is currently traveling around San Francisco and I’m resisting the urge to stalk him. I might have to visit Smitten Ice Cream soon though because he gave it a pretty good review on his blog… ice cream via liquid nitrogen. hmm.

I chose real mint ice cream. Why would I do such a thing you ask? Well, I have a garden now… you could say I’m developing a green thumb, and I’m growing mint. Mint is an easy plant even if you have a black thumb. Just beware as it is likely to take over areas of your garden unless confined to a pot. My mint is weird. It has smaller leaves and when it gets tall the leaves start to turn purple (this may mean my window box is too small). I used it anyways, even some of the purple, and it turned into a very refreshing ice cream. I added chocolate chips of course because mint needs the best flavor companion possible and I was a bit nervous about the strong fresh mint taste. If all else failed, at least the would be chocolate.

I liked it, I think Michael liked it too. He ate most of it anyways with bits of leftover cake that I didn’t make into cake pops. My preference is still peppermint extract flavored ice cream, but this one was nice for a change, and nice to be able to use something I’ve grown in a recipe.

Mint Ice Cream
The Perfect Scoop, David Lebovitz

 1 C whole milk
1/4 C sugar
2 C heavy cream
5 large egg yolks
2 C fresh packed mint leaves
1 C roughly chopped chocolate (mini chocolate chips work well too) my addition

Heat milk, sugar, and 1 C cream in a heavy bottom saucepan. Add the mint leaves and steep for one hour. This means stir them up and cover with a lid. Go do some sit-ups since you’ll be eating this later, and and strain the mixture through a fine mesh strainer. Make sure you push leaves against the strainer to extract as much liquid as possible. Lebovits says your cream will be a lovely shade of emerald, but mine was barely green. Warm this mix back up on meduim heat.

In another bowl, whisk the egg yolks. Once the milk is warm, slowly add the milk, whisking constantly, to the eggs and then return all of this to the pot and continue to heat until the mixture is thick enough to coat the back of a spoon. Stir constantly and try not to let anything burn to the bottom.

In another bowl (more dishes please!) add the remainder of the cream and set the mesh strainer on top (remove leaves). Pour the minty custard through the strainer again to eliminate scrambled eggs in your ice cream and stir into the cream. Place over an ice bath to help cool. Cover and refrigerate overnight or at least four hours. You can add green food coloring now.

Prepare the ice cream according to your machine manufacturer’s recommendations. Be sure you’ve frozen your bowl for as long as required or your ice cream will never get thick. Freeze again for a few hours until it’s scoopable, about 4 hours.

Ice cream takes a while, so it’s best to plan ahead if your’re making it for an event!

Happy Churning!

Peanut Butter Filled Chocolate Cookies

I don’t normally take step by step photos while I’m baking, but for this cookie I made an exception. I really love these cookies and they have a nice wow-factor because most people don’t know how to make them. Well, I’m going to spoil the fun for all of you. Feel free to stop reading at any point to keep from revealing the entire mystery.

 Combine 1 1/2 C flour 1/2 C cocoa powder and 1/2 tsp baking soda
 mmmm cocoa
mmmm peanut butter
 Cream 1/2 C butter, 1/2 C sugar, 1/2 C brown sugar, and 1/4 C peanut butter in your mixer stopping half way through to scrape down the sides

 Add 1 egg, 1 T milk, and 1 tsp vanilla until combined

Add as much of the flour mix as you can with the mixer (likely all of it) and stir in the rest with a wooden spoon if your mixer sounds like it might die 
 Divide the dough into two and form them into disks. Cut each disk into 4 pieces. From each of these pieces make four 1 1/4″ balls and set aside
 Clean out your mixer bowl and add 3/4 C powdered sugar and 1/2 C peanut butter. Cream until thoroughly mixed and the dough holds together when pinched
 Divide the dough the same as the chocolate balls, except the balls will be 3/4 inch
 Flatten out the chocolate ball and place a peanut butter ball in the center
 Pinch the chocolate dough around the peanut butter ball making sure to cover it entirely and as evenly as possible
Fill a small bowl with 2 T granulated sugar. Place each ball on an ungreased baking sheet. Dip a glass into the sugar and lightly press down on each ball flattening them slightly. Dip in sugar again and repeat until all of the dough is flattened (to make the sugar stick to begin, touch the glass to the cookie dough and then into the sugar bowl)
Bake at 350˚ for 7-8 minutes or until the tops start to crack. Cool on the sheet for 1 minute then transfer to parchment paper to cool completely. Enjoy warm.