UPDATE: I’ve added a new, better picture for the milk cream and the video recipe for it at the end of the post. The recipe is still the same great recipe.
As promised in last weeks post, this week as well, I’m sharing 2 lovely treats. One is a little time consuming, the other far quicker. Both of these can be found on the traditional Goan Christmas sweets platter. These are none other than Milk Cream and Coconut Toffee. I simply love them both very much. I remember when I was a kid, my Nana (may she rest in peace), would be solely responsible for whipping up the coconut toffee and to this day I remember, she would tinker about the kitchen for about 15-20 minutes at the most and voila, the coconut toffee was ready. We then simply had to wait for it to cool. I’ve always been a big coconut toffee lover (Bounty being one of my favourite candy bars) but since my Nana passed away, we never made this any more. I wonder why. This year that is about to change.
As promised in last weeks post, this week as well, I’m sharing 2 lovely treats. One is a little time consuming, the other far quicker. Both of these can be found on the traditional Goan Christmas sweets platter. These are none other than Milk Cream and Coconut Toffee. I simply love them both very much. I remember when I was a kid, my Nana (may she rest in peace), would be solely responsible for whipping up the coconut toffee and to this day I remember, she would tinker about the kitchen for about 15-20 minutes at the most and voila, the coconut toffee was ready. We then simply had to wait for it to cool. I’ve always been a big coconut toffee lover (Bounty being one of my favourite candy bars) but since my Nana passed away, we never made this any more. I wonder why. This year that is about to change.
Now the Milk Cream was a completely different story. You see, neither my Nana or my Mum knew how to make milk cream, but my Aunt used to make some of the best milk cream I’ve ever had to this date. She guarded her recipe with her life. Eventually, I managed to persuade her to share the recipe with me and she obliged. So I came home and decided that I was going to make Milk Cream that Christmas. And make it I did. Little did I know how fickle sugar was. The recipe seemed fairly simple and I figured like the rest of the traditional sweets, it wasn’t done till your arm fell off from all the stirring. How wrong I was. I ended up with nothing close to the perfect Milk Cream that my aunt used to make but with some milk cream crumbs, some really delicious crumbs. I figured that while this couldn’t be shared with friends and visitors, there was no reason why we at home couldn’t enjoy it. So once my crumbs cooled off, I bottled it and we enjoyed this strange version of the Milk Cream for quite a while. When I called my aunt later and told her about it, she told me that my only error was I had overcooked it and thats why the mix had crystallized. She asked me to have a go at it again, but being the teenager I was, once was quite enough. I wasn’t as persistent back in the day. I figured I would just enjoy the generous portion she usually gave us, since she knew it was my favourite.
Years later, with some much needed guidance, I attempted making this again and this time it worked out. I’ve never looked back since. I hope you try this out when time permits you won’t be sorry. It’s a lovely little bite that simply melts in your mouth.
Last week we started with the more time consuming treat first. This week, I’m starting with the quicker one.
Pour the mixture onto a steel plate and stir to cool a little.
Coconut Toffee
1 1/2 cups sugar
1/2 cup water
2 cups desiccated coconut (unsweetened)
A pinch of ground cardamom seeds
A couple of drops of food colour of your choice
Clarified butter for greasing the plate
Place the sugar and water in a heavy bottomed saucepan and place on a medium flame. Cook till it reaches 235ºF on a candy thermometer.
Grease a steel / aluminium plate or cookie sheet using ghee / clarified butter.
When the sugar solution reaches the desired temperate, add the coconut, cardamom powder and food colour. Mix well and take it off the fire.
Pour the mix onto the greased pan and flatten out evenly.
Let it cool for a while and then cut into squares.
Enjoy your coconut toffee!!!
Moving onto the milk cream. It is a time consuming recipe and you will be tempted to turn up the gas. Please don’t. You get a lighter coloured end result if it is cooked on a slow flame. Do not leave it unattended.
Milk Cream
1 litre milk
400g sugar
100g cashew nuts, ground to a powder
Boil the milk in a heavy bottomed vessel and continue cooking till is reduces to half the quantity on a very slow flame, stirring occasionally and ensuring that the milk that’s on the sides of the vessel is stirred into the rest of the milk and not allowed to brown there.
Add sugar and keep on stirring.
When thickened, add the cashew nut powder. Keep stirring over a very slow flame till it starts leaving the vessel.
Test to see if done. (Use water test).
Pour the mixture onto a steel plate and stir to cool a little.
Knead it into a dough while still warm. Mould into desired shapes.
NOTE: If the dough turns out too sticky add a little icing sugar and knead.
Watch the video recipe here –
Watch the video recipe here –
Don’t forget to stop by next week for the 3rd issue of Double Treats.
I can’t wait to see what the others have brought to the table this week. Go ahead and check it out –
Happy Thanksgiving!!!
EDITED: The recipe is the same great recipe. I’ve just taken better pictures and add a video version of the recipe too.
Happy Thanksgiving everybody! Its nice to take a moment to be thankful for everything in our lives. I hope you have a wonderful time with family and friends!
Today, I’m going to share with you my Apple Pie recipe. It is a very basic one but it’s a real favorite. Just in case you are still scrambling getting things together for your Thanksgiving dinner, I’d suggest trying this out. It comes together really fast and served with some good vanilla ice cream, its a real winner.
Apple Pie
Makes 1 x 8″ pie
For the shortcurst pastry –
250g all purpose flour
125g cold butter cubed
A pinch of salt
A little cold water (about 60ml)
Add a pinch of salt to the flour and mix well.
Rub the cold butter cubes into the flour till it resembles wet sand or coarse bread crumbs.
Adding very little cold water, bring the dough together. Do NOT work the dough too much. If you do you’ll be stuck with a dense pastry, not a light, flaky, buttery one.
Lightly bring the dough together and press into a disc. Wrap in cling film and refrigerate for about half an hour, during which you can prepare the filling.
For the filling –
5 large apples (I prefer using apples that are crisp and a little tart or you can also use a combination of apples)
1/2 tbsp lemon juice
1/2 teacup water
4 tbsp sugar
1 tsp cinnamon powder
A little milk for glazing (you can also use an egg wash if you’d like)
Add the lemon juice to the water and keep aside.
Peel, quarter, core and slice the apples and add it to the lemon juice and water solution.
Add the sugar and cinnamon powder and mix well.
Cook till you’re left with a nice stew. It should be nice and pulpy but not a mash. Be gentle while stirring. Cook till all the water evaporates.
To make the pie –
Divide the dough into two parts.
Roll it out on a lightly floured surface. Place in the in pie dish and trim the edges. Pierce the base randomly with a fork, to ensure that it doesn’t puff up.
Bake at 220ºC for 6 minutes.
Remove from the oven and fill it up with the prepared filling.
Roll out the other part of the dough and place on top of the filling to cover the pie.
Seal the edges by crimping it with a fork.
Using a sharp knife make a few slits on the top to let the steam escape.
Brush with a little milk or beaten egg.
Bake it at 220ºC for 12-15 minutes.
Cool the pie, cut into wedges and serve with some vanilla ice cream.
Watch me make my Apple Pie here –
This recipe is linked to –
Mouthwatering Mondays
Mangia Mondays
My Meatless Mondays
Let’s Do Brunch
Tuesdays At The Table
Hearth and Soul
Friday Potluck
Mangia Mondays
My Meatless Mondays
Let’s Do Brunch
Tuesdays At The Table
Hearth and Soul
Friday Potluck
This post was posted in Recipes
Bombay Street Food Special #6 – Aloo Cheese Frankies – Mumbai Style
As promised yesterday, today I’m going to share with you a meatless version of the delicious frankie – The Aloo Cheese Frankie. Potatoes and cheese – to me that’s a match made in heaven.
Check out the post on the Chicken Frankie for the naan roti recipe and instructions on how to assemble the frankie.
Aloo Cheese Frankies
For the Aloo Cheese filling –
2 potatoes, boiled, peeled and mashed
Salt, to taste
1/8 tsp chilly powder
A pinch of cumin powder
A pinch of turmeric powder
A pinch of amchur powder (dried mango powder)
Mix all the ingredients well. Check for seasoning and adjust if needed.
Here are the details on the recipe for the roti and the frankie assembly.
UPDATE: One thing I’ll probably try out the next time I make this, is I’ll make a long sausage of the mashed potato filling and lightly fry it off on a pan and then use it in the roll. I would love to see how that works out.
Bombay Street Food Special #5 – Chicken Frankies – Mumbai Style
Chicken frankies are yet another version of a chicken wrap, but yeah, Mumbai style. I don’t know what it is about wraps, but a lot of cuisines seem to have a version of their own. The Americans have the ever so versatile Wrap, the Mexicans have the burrito, the Asians have the spring roll, the Italians the calzone. In India we call wraps Frankies. It is another version of street food. Its not uncommon to see stalls around the city selling these wraps piping hot. Today, I’m going to show you how to make one from scratch in the comfort of your own home.
The street stalls have many varieties on offer. The Chicken, Mutton, Veg., Aloo, Egg are just a few. Then you also have the option of adding cheese to these wraps. And we know cheese makes everything better. I made a couple of these this time around – the chicken one for the meat lovers and the potato or Aloo version for those of you who don’t eat meat. We love them both. Today I will focus on the Chicken Frankie and stay tuned for the meatless version tomorrow.
Chicken Frankie
For the naan roti –
Makes 8
1 1/2 cups all-purpose flour
1/2 cup wheat flour
1 tsp salt
4 tsp oil
2-3 eggs, whisked well
Mix the ingredients except the beaten egg in a bowl and using water, bind to a soft, pliable dough.
Divide into portions and roll out into a disk about 6″ in diameter. Make sure you don’t roll it out too thin. At the same time, it shouldn’t be too thick either.
Place it on a hot griddle or pan. Apply a few drops of oil on the top and spread it lightly using the back of a spoon.
Turn it over. Spread a couple of spoons of the whisked egg on this side. (Some vendors use 1 beaten egg for every roll, you may use as much or as little egg as you like. I find about 2 spoons or whisked egg works fairly well.)
Once the egg has slightly set, turn over and cook on this side as well.
Once both the sides have cooked well, take off the pan and keep aside.
Note: I usually cook off all the rotis and keep aside. You don’t want to overcook it, since it needs to be warmed up again, just before you assemble. If you’re just making a couple of these, you can assemble them straight on at this stage.
For the filling –
250g boneless chicken, cut into small pieces
1 onion, finely chopped
2 tomatoes, finely chopped
5 cloves of garlic, finely chopped
1″ ginger, finely chopped or grated
1 – 1 1/2 tsp amchur powder (dried mango powder)
1 tsp red chilly powder
1 tsp garam masala powder
1/2 tsp coriander powder
1/2 tsp cumin powder
Salt, to taste
2 tbsp oil
1 tbsp fresh mint leaves, chopped
4-5 tbsp fresh coriander leaves, chopped
Heat oil in a pan. Add the ginger and garlic and saute for a minute or so.
Add the chopped onion and fry off till the onion turns golden brown.
Add the chilly, garam masala, coriander and cumin powders and stir well.
Add the tomatoes and stir fry till the spices and tomatoes cook. The oil will start to separate around the edges of the vessel. The tomatoes should lose some of its moisture by now.
Add the chicken pieces and fry off, stirring well. You may add a tiny bit of water to cook it further. You need a moist filling, not a runny one. (I had some leftover chicken that was marinaded and gently cooked. To make you own, check out this post. Since the chicken was already cooked, I simply shredded the chicken and cooked it till it warmed through and absorbed all the flavors. You can add a tiny bit of stock or water if it seems too dry.)
Once the chicken has cooked, add the amchur powder, fresh chopped coriander and mint leaves and salt. Mix well. Taste and adjust seasoning, if needed.
Keep aside.
Onion salad mix –
1 onion, finely chopped
A pinch of salt
1/4 tsp. chilly powder
A few drops lemon juice
Some fresh coriander leaves, chopped
Mix all the ingredients.
I usually keep the coriander leaves aside and use it as a garnish.
To assemble the frankies –
Chaat masala
Cheese, grated
If you’ve made your rotis in advance. Place them on a pan and gently warm them up.
Spoon some of the filling onto the roti.
Sprinkle some of the onion salad on it.
Sprinkle lightly with some chaat masala if desired.
Sprinkle some grated cheese, if you’re making a cheese version.
Top with some fresh chopped coriander leaves.
Wrap it up nice and tight and serve hot.
Here’s what they look like all done –
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| Left – Aloo Cheese frankie Right – Chicken Cheese frankie |
Check back tomorrow for the Aloo Cheese version.
This recipe is linked to –
A Little Birdie Told Me
Hearth and Soul
Hearth and Soul
Gobhi Parathas
Parathas are one of my favorite breakfast items. Do you remember the Aloo Parathas and the Methi Parathas? If you haven’t seen those, you really should. Here’s another variation to the stuffed paratha that you can try. The method is the same as the one used for the Aloo Paratha except here we’re going to make a gobhi (cauliflower) filling.
Do you have a favorite paratha? Leave me a comment and let me know what it is. I’d love to try it out!
Gobhi Parathas
For the dough recipe and on how to make the parathas, click here.
For the Filling-
1 head of cauliflower, washed and grated (Do not use the greens)
1″ ginger, grated
1 green chilly, finely chopped
Salt, to taste
Mix well and use a spoonful of this mix to stuff the parathas.
For details on how to make the parathas, go here.
This recipe is linked to –
My Meatless Mondays
Week 4 of 12WOCC – Chocolate Toffee Cracker Bars
This week I bring to you a treat like none I’ve ever tasted before. I’ve heard of love at first sight, but for me this was love at first bite, literally. The only thing I remember thinking as I savored every bite of this was “OH MY GOODNESS!!! OH MY GOODNESS!!! And you know what, it wasn’t me. I wasn’t going crazy. My husband also thought this was one of the best treats we’d eaten ever. That is the highest honor and treat can every get in my home. And mind you, these little devious treats are addictive. For the fist time in a very long time, I found myself thinking of these bars every now and then and it took massive restraint to keep from wolfing these down.
I can’t really decide whether this is a cracker or a candy, but what I know is that this recipe is going to be treasured. I was really excited while making these bars because I got to use my new toy – the candy thermometer. Yes, I arrived at the decision that I had gone without one for too long. There were just so many wonderful delights out in blog land that called for a candy thermometer and I was done passing them by. So stay tuned and see what else I use this little magic wand of the sugar world for.
The Chocolate Toffee Cracker Bars are really quick and easy to put together. The most difficult part of this recipe was waiting for it to cool. By now you know, if there’s one thing I always struggle with, its the waiting 😉
Chocolate Toffee Cracker Bars
Adapted from: Baking with Lisa
Makes 35 bars
1 1/4 cups butter
35 Saltine crackers
1 cup dark brown sugar, firmly packed
1 can condensed milk (14 oz.)
350g semisweet chocolate chips (I used a bar, chopped into small pieces)
1 cup toasted almonds, roughly chopped
Preheat the oven to 200ºC.
Line a 10″x15″ Jelly Roll pan with aluminium foil, shiny side up.
Melt 1/4 cup butter and brush the foil thoroughly with this melted butter. I didn’t need all of it though.
Line the pan with the crackers.
Combine the remaining butter and the sugar in a saucepan and bring it to a boil over medium heat. Boil the mixture till it registers 248ºF on the candy thermometer.
Remove from the heat immediately and carefully whisk in condensed milk. Once the condensed milk has been incorporated well, pour it over the crackers, making sure they are all covered.
Bake for 10 minutes. The top should be all brown and bubbly.
Scatter the chocolate all over the top and pop it bake into the oven for 5 minutes.
Using an offset spatula or the back of a spoon spread the melted chocolate to make sure it covers the surface completely.
Sprinkle the coarsely chopped nuts all over and gently press down into the chocolate to make sure they stick.
Cool down and then refrigerate till the chocolate sets.
Invert the pan on a clean surface, peel back the foil and cut into bars. Keep refrigerated.
Cutting options –
1) Cut along the cracker edges for generous cracker sized bars.
2) Cut into quarters for little bites
3) Cut in half for fingers
This recipe is also linked to –
Friday Potluck
Sweet Tooth Friday
Sweets For A Saturday
Here’s what the others have brought to the table this week –
Aloo Tikkis – Potato Patties
The last couple of weeks have just passed me by. There are so many goodies that I’ve whipped up during this time, but I just haven’t gotten around to posting any of them yet. To top that I had the craziest weekend. We had the family over for lunch on Saturday, it was so much fun having them over, that’s 11 people and 3 dogs in all. Once they left, I had to focus on a real quick clean up since I had to complete an order of a kilo of handmade liqueur chocolates and a couple of dozen thank you bars for a Monday pickup. By the time Monday arrived, I was ready to sleep it off. Of course, that was not possible. Even though things were so hectic, I enjoyed every minute of it.
Since I had very little time to put meals together in the last few days, I whipped up some of the quick but good stuff. One such treat is the Aloo tikki, or a potato cutlet. Its comes together fairly quick and is really tasty. I served it as a side but I think it would be really tasty in a vegetarian burger as well. This tikki is fairly versatile and you can add a few finely chopped veggies to it if you’d like. You need to add some bread crumbs to make these a little sturdier than they would ordinarily be. It also adds a lovely crunch to the tikkis. This would be a great way to serve the kiddies their veggies, in a burger. I think they’d enjoy it. Try it out and let me know how it goes.
 |
| Aloo tikkis before frying |
Aloo Tikkis
2 potatoes, washed, boiled and mashed
1/2 onion, finely chopped
1 green chilly, finely chopped (optional)
Some fresh coriander leaves, chopped
Salt to taste
A pinch of chat masala (optional)
1/2 tsp red chilly powder or to taste
A couple of pinches of cumin powder
1-2 tbsp bread crumbs
Oil, for frying
Mix all the ingredients except the oil well.
Check for seasoning and adjust if needed.
Shape into small cutlets.
Shallow fry in a pan.
Serve hot.
This recipe is linked to –
Savory Sundays
Mangia Mondays
Mouthwatering Mondays
A Little Birdie Told Me
Tuesdays at The Table
Hearth and Soul
Recipes I Can’t Wait To Try
Let’s Do Brunch
Savory Sundays
Mangia Mondays
Mouthwatering Mondays
A Little Birdie Told Me
Tuesdays at The Table
Hearth and Soul
Recipes I Can’t Wait To Try
Let’s Do Brunch
Hasselback Potatoes
I was amazed by the Hasselback potatoes every since I first saw it. Initially I though it would take some fancy knifework or some exotic equipment to get a potato to look this pretty. After a little reading up, I realized how wrong I was. Once, I figured out how easy it was, I decided to try it out. I think I can eat potatoes in almost any form – baked, roasted, boiled or fried. I have yet to meet a potato I didn’t love. What made this different was the slices of garlic between the slices of potato. Everything about this was just right. I am quite eager to make these for the next dinner party I throw. I know it will look stunning on the table.
Hasselback Potatoes
1 potato per person being served
A few cloves of garlic, peeled and finely sliced
Salt, to taste
Crushed black pepper, to taste
Some butter, a small knob for each potato
Olive oil, to drizzle over the potatoes
Preheat the oven to 200ºC.
Wash the potatoes well and scrub them.
With the skin on, place the potato on a cutting board, with the flat side down and cut into slices almost all the way, but not seperating the slices from the base of the potato. You are basically making slits without cutting the slices through.
Place a slice of garlic in each gap between the slits of the potato.
Arrange the potatoes in a baking dish. Place a small knob of butter on each potato and drizzle with a little olive oil and sprinkle with salt and pepper to taste.
Bake for about 40 minutes or until the potatoes are crisp on the outside and the flesh is soft and fluffy on the inside.
If you want, you can place a small knob of butter when you get it out of the oven. Serve immediately.
The next time, I’m going to sprinkle some chives over the potatoes midway through baking.
Bananas Foster with a twist
Ever since I was a little girl, bananas have been my favorite fruit. I absolutely love them. As a kid, my mum would sometimes make stewed bananas or banana fritters for us once in a while, which I absolutely loved. Besides that, we only ate it straight or in a fruit salad or with jelly. When I took up my first job at Standard Chartered Bank, I used to work with this girl Deepti; I wonder what shes upto these days? but she had once brought a bar of banana cake to work. With the first delicious bite, I was smitten. I used to search high and low in every cake shop for this cake, but never found it. Later in life, when I started baking, with a little research I started making my own and was very pleased with myself. A few months ago, I made some banana bread, a slightly healthier version than regular cake, and had great results with it. Pleased with what I had made in the past, I had no idea about what I was missing out on till yesterday. What happened yesterday? I decided to try making some Bananas Foster and, I was thrilled to pieces with this treat.
I know a lot of you are thinking, this is such a simple thing to put together, no biggie, whats she raving about? I don’t know about you, but for me, sometimes, the simplest things are the tastiest, and I never miss a chance to appreciate these simple wonders. Bananas Foster has got to be one of the simplest desserts I’ve come across. I don’t know why I’ve never tried it before, but I sure am glad to have this in my arsenal. I did a little searching on the web, and ultimately I had a rough idea what this dish was about. I just winged the rest of it and it worked out fine. I had a couple of plantains (I love plantains, probably a little more than the regular bananas) that were a little past their prime. This was what got me searching for ways to use them up. I cut them in half lenghtwise, and across, which got me 4 pieces per plantain. It took me about 5 minutes to stew them up and I served these up with some chocolate ice cream. That’s it; easy peasy!
I know most folks serve it up with vanilla ice cream, but chocolate is all I had and it went really well the stewed plantains. I love the play of warm plaintains and the cold ice cream, with just a hint of rum and cinnamon from the sauce coming through. There is such an explosion of flavor in every single bite. I know for a fact I’m going to make this more than once in a while. I hope you try this out, if you haven’t already. You’ll be glad you did.
Bananas Foster
2 plantains/ bananas, peeled and cut in half lengthwise and across (4 pieces per plantain)
1/3 cup unsalted butter
2 tbsp brown sugar
1/2 tsp cinnamon powder
1/4 cup dark rum
Chocolate ice cream
Gently warm the butter in a frying pan to melt it. As it melts, add the brown sugar and still to dissolve thoroughly.
Place the cut plantains / bananas in the sauce and let it stew for a couple of minutes on each side, till is gets a nice caramelized look. Sprinkle some cinnamon powder over it and gently flip them over.
Carefully pour in the rum and stir it in a bit. Very carefully slightly tilt the pan so that the sauce reaches the edge of the pan and makes contact with the flame to ignite. Again, please be very careful with this step.
Let the flame do its thing as the alcohol burns up leaving behind the most amazing flavor. The flame will go off on its own. Once that happens, if your sauce is still very fluid, let it cook off for a few minutes till it thickens to the desired consistency.
Place ice cream in bowls to serve and place the hot plantains on the ice cream. Drizzle some of the sauce from the pan over it. Serve quickly.
Make sure you plate and serve while the plantains / bananas are still hot.
Enjoy!
This recipe is linked to –
Sweet N Salty Cumin Cookies
There other day when I was browsing the web for some inspiration, I came across a recipe for cookies that were savory and sweet all at the same time. I remember these cookies from when I was much younger, I don’t know why these aren’t available any more. I used to love these, but somehow, strangely, even back in the day when they were available, it wasn’t easy to find them. So imagine my joy when I found a recipe for these cookies. It had my name written all over it. I made these cookies that very day and was really happy with the way they turned out. Now I have access to these cookies any time I’d like. I’m so excited with this find. The salty and sweet combination is fantastic, it’s not overpowering in any way. In the end, it still is a delicate cookie. I hope you try this. Its different compared to all the other stuff out there. If you do, let me know if you like them or not, I’d love to hear from you.
Sweet N Salty Cumin Cookies
Adapted from: Group Recipes
Yields about 36 cookies
Yields about 36 cookies
120g butter (salted)
2 tbsp sugar
1/4 tsp. table salt
2 tsp cumin seeds
1 egg, beaten
200g all purpose flower
1/2 tsp baking powder
Sieve the flour and baking powder and keep aside.
Cream the butter, salt and sugar till fluffy.
Add the cumin seeds and half the beaten egg and beat well.
Add the flour and baking powder and gently mix everything together to get a smooth dough.
Let the dough rest in the refrigerator for about 20 minutes.
Preheat the oven to 180ºC. Line a baking tray with some baking / parchment paper.
The original recipes suggests that you roll out the dough out till its 1/4″ thick, prick it randomly with a fork and cut into desired shapes. I simply rolled the dough into a log and cut slices and then pricked it a couple of times with a fork.
Place on the parchment lined baking tray. Bake for 12-15 minutes or until golden brown.
I noticed that if you take the cookies out of the oven too early they are less crunchy but if they are lightly browned, the crunch is so much better.
Cool completely and store in an airtight container.
(Something I forgot to do was to use the remaining beaten egg to brush the tops of the cookies with and sprinkle a few cumin seeds over, just before baking. The cookies still turned out great.)
This recipe is linked to –
Savory Sunday
Savory Sunday
My Meatless Mondays
Mouthwatering Monday
Mangia Mondays
Tuesdays At The Table
Delectable Tuesday
Hearth and Soul
A Little Birdie Told Me
Mouthwatering Monday
Mangia Mondays
Tuesdays At The Table
Delectable Tuesday
Hearth and Soul
A Little Birdie Told Me