Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

Ingredients

• ½ cup butter, softened (I use “unsalted” butter– all the time)
• 1 cup granulated sugar
• 2 eggs
• 1 cup pumpkin (canned pumpkin purée, do not use pumpkin pie filling)
• 2½ cups all purpose flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• ⅛ teaspoon cloves (optional)
• 2 cups chocolate chips
• 1 cup mini chocolate chips

See full directions on : simplygloria.com

Read More

Pecan Pie Bars

Pecan Pie Bars

Ingredients:

• 1 can of refrigerated crescent rolls
• 1/2 cup chopped pecans
• 1/2 cup sugar
• 1/2 cup corn syrup (dark or light, doesn't matter)
• 1 Tbsp butter, melted
• 1/2 tsp vanilla
• 1 egg, beaten

See full instructions on : www.ibelieveicanfry.com

Read More

Lemon Cookies

Lemon Cookies

Ingredients:

• 1 box (18.25 ounces) lemon cake mix
• 1 large egg
• zest and juice from 1 lemon
• 1 (8 ounce) container Cool Whip, thawed
• about 3/4 cup powdered sugar

See full instructions on : auntnubbyskitchen.blogspot.com

Read More

Sparkly White Chocolate Lemon Truffles

Sparkly White Chocolate Lemon Truffles

Ingredients:

• 10 ounces high-quality white chocolate, chopped
• 2 tablespoons unsalted butter
• 6 tablespoons heavy cream
• 1 teaspoon corn syrup
• 1 drop lemon extract or pure lemon oil
• the zest of half a lemon
• white sanding sugar for coating

Instruction
See full instructions on : howsweeteats

Read More

Christmas Rum Balls

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

Read More

Bacardi Rum Cake

Ingredients:

• 1 cup chopped pecans or 1 cup chopped walnuts
• 1 (520 g) package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 (92 g) package vanilla instant pudding mix
• 4 eggs
• 1/2 cup cold water
• 1/2 cup cooking oil
• 1/2 cup dark rum or rum
• Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum or rum

Directions:

1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.

Read More

Lime Cheesecake Squares

ingredients

CRUST

• 1/2 cup crushed graham wafers or 1/2 cup crushed graham wafer crumbs
• 1/2 cup crushed vanilla wafers or 1/2 cup crushed vanilla wafer crumbs
• 1/4 cup ground blanched almond
• 1/4 cup butter

FILLING

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons grated lime zest
• 1/2 cup key lime juice, freshly squeezed
• 1 tablespoon tapioca starch or 1 tablespoon cornstarch

Directions:

CRUST

1. Preheat oven to 350 F degrees.
2. In a mixing bowl, combine graham wafer crumbs, vanilla wafer crumbs and ground almonds.
3. Cut in butter using a pastry blender or a fork until mixture is crumbly.
4. Prepare a 9 inch x 9 inch oven-proof casserole dish by spraying inside with a vegetable spray.
5. Press wafer mixture firmly in bottom of casserole dish.
6. Bake in preheated 350 F oven for 15 minutes.

FILLING

1. In a mixing bowl using an electric mixer, beat softened cream cheese, sugar and egg until smooth.
2. Add lime juice, grated lime zest and tapioca starch and beat until smooth and creamy.
3. Spread mixture evenly over baked crust.
4. Return to oven and bake at 350 F for 25 to 30 minutes or until set.
5. Cool on wire rack.
6. Chill in refrigerator for at least 1 hour before cutting into squares to serve.
7. If desired, decorate top of cheesecake with pieces of lime or halved small fresh strawberries or quartered maraschino cherries (red and green).
8. You can also use regular lime juice or use bottled key lime juice.

Read More

Oreo Cheesecake

ingredients

• 18 Oreo cookies, crushed in a blender
• 1/4 cup melted butter
• 24 ounces cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk
• 3 eggs
• 2 teaspoons vanilla

Directions:

1. Mix Oreos and butter.
2. Press them down in a greased 9inch spring form pan.
3. In a large bowl, cream together remaining ingredients until well blended.
4. Pour into spring-form pan.
5. Break up 8 Oreos and drop on top of the batter.
6. Bake for 45-60 minutes at 300 Deg F.
7. Don't bake till it cracks.
8. Cool to room temperature and chill in the refrigerator before removing pan.

Read More

Peanut Butter Cup Cheesecake

ingredients

For The Crust

• 4 1/2 cups crushed Oreo cookies
• 1 cup chopped roasted peanuts
• 1/2 cup butter, melted

For The Filling

• 2 lbs cream cheese, softened
• 5 eggs, at room temperature
• 1 1/2 cups firmly packed brown sugar
• 1 cup smooth peanut butter (not natural-style)
• 1/2 cup whipping cream
• 1 teaspoon vanilla extract
• 12 Reese's Peanut Butter cups, broken into small pieces

For The Topping

• 3 ounces sour cream
• 1/2 cup sugar

Directions:

Please Note****Plan ahead--cheesecake needs to chill for at least 4 hours.

To Make The Crust:.

1. Combine crushed Oreo cookies and peanuts that have been ground in a food processor with the melted butter.
2. Pat the crust mixture onto bottom and sides of a 10-inch springform pan.

To Make The Filling:.

1. Beat cream cheese in bowl of electric mixer until smooth.
2. Add eggs, one at a time, beating well after each addition.
3. Add sugar, peanut butter and cream; mix until smooth.
4. Stir in vanilla, then fold in peanut butter cup pieces with a rubber spatula.
5. Pour filling into prepared crust.
6. Place springform pan into a larger baking pan.
7. Pour hot water into the larger pan so that the water comes 1 inch up the sides of the springform pan.
8. Bake at 275°F 1-1/2 hours, or until firm and lightly browned.

For The Topping:.

1. Combine the sour cream and sugar and spread on the cheesecake.
2. Return the cake to the oven for 5 minutes.
3. Remove from the oven and allow to cool on a wire rack for one hour.
4. You may run a knife along the edge of the cake to loosen it from the pan somewhat.
5. Refrigerate for at least 4 hours.

Read More

Gluten Free Vegan Strawberry Cheesecake

Ingredients:

• 3/4 cup almond meal (or grind raw almonds in a food processor)
• 2 tablespoons coconut sugar crystals or 2 tablespoons other raw sugar
• 3 tablespoons extra virgin coconut oil, melted
• 5 strawberries
• 3 (10 ounce) cartons greek-style strawberry coconut yogurt
• 150 ml coconut or 150 ml almond milk
• 2/3 cup coconut sugar crystals or 2/3 cup other raw sugar
• 1/3 cup gluten-free flour or 1/3 cup rice flour
• extra strawberry (to garnish, about 16)
• 1 teaspoon powdered sugar, for dusting (optional)

Directions:

1. In a bowl, combine almond meal, sugar, and melted coconut oil and mix well. Put the mixture on the bottom of a 7-inch springform pan. Store in the freezer until the cheesecake filling is ready.
2. Preheat the oven to 350°F/180°C degrees.
3. In a blender, place 5 strawberries, yogurt, almond milk, sugar and flour and blend well. Pour in the springform pan.
4. Bake for about 45 minutes. The cheesecake is still soft when you take it out of the oven, but it will get firm.
5. When the cheesecake has cooled down, cover and store in the refrigerator overnight.
6. Remove the springform pan and transfer the cheesecake to a serving dish. Garnish with strawberries and powdered sugar.
7. Infuse love into the cheesecake, slice and serve!

Read More

Fresh Strawberry Pie

Ingredients:

• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon salt
• 1 cup water
• 1 (3 ounce) package strawberry gelatin
• 1 1/2 quarts fresh, ripe strawberries (, , put in lg. bowl)
• 1 9 inch pie shell, baked

Directions:

1. Mix and cook first 4 ingredients until clear .
2. Remove from heat and add gelatin .
3. Pour over strawberries .
4. Put berries in cooled pie shell.
5. chill .

Read More

Pumpkin Cookies

Ingredients:

• 3 eggs, well beaten
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 cups oatmeal
• 3/4 cup chopped pecans

Directions:

1. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
2. Cream together butter and sugars.
3. Add flour, salt, cinnamon and soda and mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5. Dough will be stiff.
6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Read More

Oatmeal Cookies

Ingredients:

• 3 eggs, well beaten
• 1 cup raisins
• 1 teaspoon vanilla
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 1/2 cups flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 teaspoons baking soda
• 2 cups oatmeal
• 3/4 cup chopped pecans

Directions:

1. This is a very important first step that makes the cookie: combine eggs, raisins and vanilla and let stand for one hour.
2. Cream together butter and sugars.
3. Add flour, salt, cinnamon and soda and mix well.
4. Blend in egg-raisin mixture, oatmeal, and chopped nuts.
5. Dough will be stiff.
6. Drop by heaping teaspoons onto ungreased cookie sheet, or roll into balls and flatten slightly.
7. Bake at 350 degrees for 10 to 12 minutes or until lightly browned.

Read More

Gluten Free Coconut Tart

Ingredients:

• 4 eggs
• 1 cup caster sugar (aka superfine sugar)
• 1/2 cup plain flour or 1/2 cup gluten-free flour
• 100 g slivered almonds, toasted
• 1 cup desiccated coconut
• zest of one orange
• 1/4 cup orange juice (1 to 1.5 oranges)
• 1/2 cup lemon juice (1 to 2 lemons)
• 125 g butter, melted
• 1 cup milk

Directions:

1. Preheat your oven to 160 degrees centigrade.
2. Grease a 24cm pie dish. (The pie will totally fill this dish). You can use a smaller pie dish with high sides or any oven-proof dish large enough to take the mixture.
3. Place all of the ingredients in a food processor and process for one minute.
4. Pour mixture into the prepared pie dish and bake 30-40 minutes. When cooked the top will be golden and the filling should be just a little wobbly when the dish is shaken.
5. The tart will continue to set as it cools. Serve the tart chilled and dust with icing sugar just prior to serving.
6. (Note: to toast the almonds- add them to a dry non-stick frypan and stir over heat until lightly golden and toasted.)

Read More

Gluten Free Strawberry Banana Muffins

Ingredients:

• 1 1/4 cups rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk or 1/3 cup soymilk
• 2 bananas, peeled
• 1 1/2 cups strawberries, stemmed and coarsely chopped

Directions:

1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

Read More

Carrot Cake

Ingredients:

• 2 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 2 cups sugar
• 1 1/2 cups oil
• 2 cups grated raw carrots
• 1 (8 ounce) can crushed pineapple in juice, drained
• 1/2 cup chopped nuts (walnuts or pecans)
• Vanilla Cream Cheese Frosting
• 1/2 cup butter or 1/2 cup margarine
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla
• 1 lb confectioners' sugar (sifted)

Directions:

1. Preheat oven to 350°F.
2. Sift together flour, baking powder, soda, salt and cinnamon.
3. In mixing bowl, beat eggs and add sugar.
4. Let stand until sugar dissolves, about 10 minutes.
5. Stir in oil, carrots, drained pineapple and nuts.
6. Stir in dry ingredients and beat until well blended--3 minutes or so with blender.
7. Turn into 3 greased and floured 9-inch round cake pans or one 13-x9-inch pan.
8. Bake at 350°F for 35 to 40 minutes or until cake springs back when lightly touched.
9. Cool in pans about 10 minutes, then turn onto wire racks to cool completely before frosting.
10. Frosting: Combine butter, cream cheese and vanilla in large bowl and beat until well blended.
11. Add powdered sugar gradually, beating vigorously.
12. If frosting is too thick, thin with a few drops of milk to spreading consistency.

Read More

Strawberry Cream Cake

Ingredients:

Cake

• 1 1/4 cups cake flour (5 ounces)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon table salt
• 1 cup sugar (7 ounces)
• 5 large eggs, room temperature (2 whole and 3 separated)
• 6 tablespoons unsalted butter, melted and cooled slightly
• 2 tablespoons water
• 2 teaspoons vanilla extract

Strawberry Filling

• 2 lbs fresh strawberries, washed, dried, and stemmed (medium or large, about 2 quarts)
• 4 -6 tablespoons sugar
• 2 tablespoons kirsch or 2 tablespoons cherry flavored liqueur
• 1 pinch table salt

Whipped Cream

• 8 ounces cream cheese, room temperature
• 1/2 cup sugar (3 1/2 ounces)
• 1 teaspoon vanilla extract
• 1/8 teaspoon table salt
• 2 cups heavy cream

Directions:

FOR THE CAKE:

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees.
2. Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
3. Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
4. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
5. In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
6. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
7. Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
8. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
9. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
10. Invert cake again; cool completely, about 2 hours.

FOR THE STRAWBERRY FILLING:

1. Halve 24 of best-looking berries and reserve.
2. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
3. Strain juices from berries and reserve (you should have about 1/2 cup).
4. In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
5. In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
6. Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
7. Set aside until cake is cooled.

FOR THE WHIPPED CREAM:

1. When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
2. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
3. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).

TO ASSEMBLE THE CAKE:

1. Using large serrated knife, slice cake into three even layers.
2. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
3. Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
4. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
5. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
6. Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
7. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
8. Serve, or chill for up to 4 hours.

Read More

Boston Cream Cup Cakes

Ingredients:

• 1 (18 ounce) box yellow cake mix
• egg, as called for to prepare cake mix
• oil, as called for to prepare cake mix
• water, as called for to prepare cake mix
• 1/4 cup vanilla flavor instant pudding and pie filling mix (French vanilla)
• 1 cup cold milk
• 1 (16 ounce) container dark chocolate frosting

Directions:

1. Prepare and bake cake mix according to package directions for cupcakes. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack; cool completely.
2. Meanwhile, whisk together pudding mix and milk until well blended. Cover and refrigerate pudding.
3. Place pudding in pastry bag fitted with small round pastry tip.
4. Place tip inside hole at top of cupcake; gently squeeze bag to fill cupcake with pudding. Repeat with remaining cupcakes and pudding.
5. Frost tops of cupcakes making sure to cover op the hole.
6. Garnish with a half fresh strawberry fan.

Read More

Blackberry Upside-Down Cake

Ingredients:

For the Filling

• 4 cups fresh blackberries
• 3/4 cup water
• 1 cup sugar (or better less if you use really sweet blackberries or other fruits)
• 3 tablespoons cornstarch (for cups 2 tablespoons are enough)
• 1 tablespoon butter

For the topping

• 1 cup whole wheat flour
• 2 tablespoons sugar (corresponds to 40 g, if you prefere use more)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter, cut into small pieces
• 1/4 cup milk
• 2 tablespoons Amaretto (optional)
• 1 egg, lightly beaten

Directions:

1. Preheat the oven to 400 degrees.
2. For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.

For the filling: 

1. In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.

For the cups: 

1. Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.

For the upside-down cake: 

1. Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.

Read More

Gluten Free Zucchini Carrot Muffins

Ingredients:

• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1/2 cup quinoa
• 1/2 cup flax seed
• 1/4 cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 1/2 cup almonds
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch clove
• 3 eggs
• 1/2 cup vegetable oil (I use coconut)
• 1 apple, grated
• 1 cup yoghurt or 1 cup buttermilk
• 3/4 cup brown sugar
• 1/2 cup honey
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and squeezed
• 2 cups carrots, shredded
• 3/4 cup raisins (optional)

Directions:

1. Lightly grease 18 muffin cups.
2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
3. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
4. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
5. Mix the dry ingredients into the egg mixture.
6. Fold in the zucchini, carrots, apple and raisins.
7. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
9. Cool 10 minutes in the muffin tin before transferring to wire racks.

Read More