totalkitchensupply-blog

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4th of July Firecracker Jell-O Cups >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: 1 Blue Jell-O Gelatin (like 3 oz package Berry Blue) 1 Red Jell-O Gelatin (like 3 oz package Cherry) 1 envelope Unflavored Gelatin (like Knox) 1 1/3 cups boiling Water 1 cup Milk 1/4 cup Sugar Maraschino Cherries drained _______________________________________________________
~Directions: 1. If you can find tall shot glasses they will work best, but any clear glass will do. 2. Place blue gelatin in a bowl and add 2/3 cup boiling water. 3. Stir well until dissolved and allow to cool. 4. Fill each cup 1/3 full of blue and place in refrigerator. 5. Add 1/3 cup of milk to another bowl and sprinkle unflavored gelatin over top. 6. Heat remaining 2/3 cup of milk to a boil. 7. Remove from heat and stir in sugar to dissolve. 8. Add heated milk to gelatin/milk mixture and stir until blended. 9. Allow to cool. 10. Gently fill all cups the next 1/3 of the way with white mixture and return to refrigerator. 11. Place red gelatin in a bowl and add 2/3 cup boiling water. 12. Stir well until dissolved and allow to cool. 13. Place a cherry on top of each glass and add about 1/4″ of red gelatin to each. 14. Place in refrigerator for 5 minutes. 15. Pull from refrigerator and try to adjust to get stems to point upward. 16. Fill each cup the rest of the way with red and place in refrigerator. Recipe and picture from cincyshopper.com _______________________________________________________
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Teriyaki Chicken and Broccoli >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: 4 cups fresh broccoli (see notes below if you're using frozen broccoli) 1 large boneless skinless chicken breast, diced into 1-inch cubes 1 tablespoon vegetable oil ~~FOR THE SAUCE 2 cloves garlic minced 1/2 cup low-sodium soy sauce 1/4 cup water 2 tablespoon rice vinegar 1/4 cup dark brown sugar 2 tablespoon cornstarch _______________________________________________________
~Directions: 1. In a small bowl, whisk together all the ingredients for the sauce and set aside. 2. Bring a medium pot of water to a boil and add the broccoli. Blanch the broccoli for 5 minutes then immediately transfer the broccoli to an ice bath (a large bowl of water with ice in it) to stop the cooking process. Set aside. 3. In a skillet, brown chicken on both sides with vegetable oil over medium high heat. Add the broccoli (excess water drained well) then turn the heat down to medium. Gently pour in the sauce and let thicken, about 5 minutes. Gently toss the ingredients in the sauce until everything is coated well. 4. Serve over rice. Recipe and picture from tablefortwoblog.com _______________________________________________________
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Homemade Lemonade >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: 5 lbs lemons 2 cups water 2 cups sugar _______________________________________________________
~Directions: 1. Cut lemons in half. Juice each lemon through a strainer into a large measuring cup. Keep juicing until you have 2 cups of lemon juice. 2. Pour water into a medium-size saucepan over medium-high heat. Stir in sugar. Continue cooking over heat until sugar is dissolved and liquid looks clear again. 3. Combine sugar solution with lemon juice. This is a lemonade concentrate. When ready to serve, add water to taste. Recipe and picture from thestayathomechef.com _______________________________________________________
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Insanity Burger >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: 1 3/4 lbs ground chuck steak Olive oil 1 large red onion 1 splash of white wine vinegar 2 large gherkins 4 sesame-topped brioche burger buns 4–8 slices of smoked bacon 4 teaspoons yellow mustard Tabasco Chipotle sauce 4 thin slices of Red Leicester cheese 4 teaspoons tomato ketchup ~~Burger Sauce: 1/4 of an iceberg lettuce 2 heaping tablespoons mayo 1 heaping tablespoon tomato ketchup 1 teaspoon Tabasco Chipotle sauce 1 teaspoon Worcestershire sauce optional: 1 teaspoon brandy or bourbon _______________________________________________________
~Directions: 1. For the best burger, go to your butcher and ask them to grind 1 3/4 lbs of chuck steak for you. This cut has a really good balance of fat and flavorsome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste. 2. I like to cook only 2 burgers at a time to achieve perfection, so get two pans on the go—a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese—30 seconds should do it.

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Gyro Sandwich >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: ~~Tzatziki Sauce
1/2 cup finely chopped cucumber SAVE $ 8 oz. plain Greek yogurt (you can substitute plain yogurt) SAVE $ 2 cloves garlic – minced 1 1/2 tablespoon lemon juice 1/2 teaspoon black pepper 1 teaspoon salt 1 teaspoon sugar 2 teaspoons dill ~~Gyro Meat: 1 pound ground lamb, pork, beef or chicken 1/2 cup minced onion 4 cloves garlic - minced 1 teaspoon black pepper 1 teaspoon dried oregano 1/2 teaspoon cumin ~~Sandwich: 4 6” pita bread rounds 1 small onion, sliced thin SAVE $ 1 large tomato, diced _______________________________________________________
~Directions: 1. Start by making your tzatziki sauce a few hours (or even days) ahead of time. Chop the cucumber and pat it dry with a few paper towels. Tzatziki should have a nice thick, creamy texture when done, so you want to drain any excess water from the cucumber. Drain off any standing liquid from the yogurt and add cucumber. Add remaining Tzatziki ingredients, stir well and refrigerate 2-3 hours until ready to use. 2. While the tzatziki sauce chills, make your gyro meat patties. Combine all of the meat ingredients in a bowl and mix well. Form four rectangular patties, about 5-6 inches long and 1/2 inch thick. Grill or broil patties to your desired doneness. 3. Finally, put it all together. Spread each pita round with a thin layer of tzatziki sauce, followed by a cooked gyro patty. Top patties with sliced onions, diced tomatoes and chopped dill, and finish with additional tzatziki sauce. Recipe and picture from tablespoon.com _______________________________________________________
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Nutella Stuffed Pancakes >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients: 10 - 14 tbsp Nutella 1 1/2 cups plain flour 3 tsp baking powder 4 tbsp sugar Pinch of salt 1 egg 1cup + 2 tbsp milk (I used low fat) 1 tsp vanilla essence (optional) 1 tsp butter , separated (2 x 1/2 tsp) Sliced strawberries (optional) _______________________________________________________
~Directions: ~~Frozen Nutella Disc 1. Line a baking tray with baking paper (parchment paper). 2. Dollop 1 1/2 to 2 tbsp of Nutella onto the baking tray and spread into a disc around 2 1/2" / 6cm in diameter and 1/5" / 1/2 cm thick. Repeat to make 7 discs. 3. Place the tray in the freezer until firm (around 1 to 1 1/2 hours). 4. Peel off the parchment paper. Keep the Nutella discs in the freezer until required (they soften quickly). ~~Pancakes 1. Place the Dry Ingredients in a bowl and whisk to combine. 2. Make a well in the centre and place the Wet Ingredients in the well. Whisk until combined and lump free (stop whisking as soon as it is smooth, don't over whisk). 3. Melt 1/2 tsp butter in a non stick fry pan over medium heat. Once melted, wipe most of the butter off with a paper towel. 4. Take 3 Frozen Nutella Discs out of the freezer just before you start cooking. 5. Dollop 1/4 cup of batter into the fry pan. Working quickly, place 1 Frozen Nutella Disc in the middle of the batter, then top with batter to cover the Nutella disc. 6. When bubbles start appearing around the edges (around 2 minutes), lift up the edge and make sure the underside is golden. Then flip and cook until the other side is golden. 7. Repeat with remaining batter. Melt more butter in the pan after the 3rd or 4th pancake. You should be able to make 7 in total, but sometimes it makes 6 - depends on how much batter you use on top of the Nutella. Recipe and picture from recipetineats.com _______________________________________________________
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Healthy Strawberry Smoothie 😊🍓 >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
3/4 cup (100 g) ice cubes 1 1/2- 2 cups (240 g) fresh strawberries, rinsed and hulled 1/4 cup unsweetened almond milk (or any other milk, see note) _______________________________________________________
~Directions: 1. Put ice cubes into a blender or food processor and blend until crushed. 2. Add strawberries and almond milk and blend until smooth. Recipe and picture from lilvienna.com _______________________________________________________
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Pigs in a Blanket >>>>Buy Products to Make this link in Bio<<<< _______________________________________________________ ~Ingredients:
2  cups all-purpose flour 1  tablespoon sugar 2  teaspoons baking powder 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt 4  tablespoons unsalted butter, cold, cut into small pieces 1⁄2 cup  grated cheddar cheese 3⁄4 cup buttermilk 18  miniature hot dogs _______________________________________________________
~Directions: 1. Heat the oven to 400ºF. Grease a large baking sheet. Sift the dry ingredients (flour through salt) into a mixing bowl (or dump them in one at a time, whatever). 2. Rub the butter pieces into the dry ingredients until mixture is crumbly. Stir in cheese until evenly distributed. 3. Make a well in the dry ingredients and add the buttermilk. Stir well with a wooden spoon. Let the dough sit for 3 minutes. 4. Sprinkle the dough with flour and stir once or twice then turn out onto a well floured counter. 5. With floured hands, pat the dough into a 15 by 7 inch rectangle, trimming the sides if necessary to get a true rectangle. (Handle the dough as little as possible for tenderness, yeah right). 6. Using a pizza cutter, slice the rectangle into thirds horizontally then slice each third into thirds vertically, this will give you 9 small rectangles. Slice each rectangle diagonally into two thin triangles. 7. One at a time, roll up the sausages in the triangles. Place pointy side down on greased cookie sheet. 8. Bake for 12 to 13 minutes, until golden brown. Cool on the sheet for 3 minutes then tranfer to a wire rack. Recipe and picture from geniuskitchen.com _______________________________________________________
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Black and White Cookie >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
~~For cookies 1 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/3 cup well-shaken buttermilk 1/2 teaspoon vanilla 1/3 cup (5 1/3 tablespoons) unsalted butter, softened 1/2 cup granulated sugar 1 large egg ~~For icings 1 1/2 cups confectioners sugar 1 tablespoon light corn syrup 2 teaspoons fresh lemon juice 1/4 teaspoon vanilla 1 to 2 tablespoons water 1/4 cup unsweetened Dutch-process cocoa powder _______________________________________________________
~Directions: 1. Preheat oven to 350°F. 2. Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. 3. Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth. 4. Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes. ~~Make icings while cookies chill: 5. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing. ~~Ice cookies: 6. Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half. Recipe from epicurious.com _______________________________________________________
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Homemade Mozzarella >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
1 1/4 cup water 1 1/2 teaspoon citric acid 1/4 rennet tablet or 1/4 teaspoon liquid rennet (Not Junket rennet, see note below) 1 gallon milk, whole or 2%, not ultra-pasteurized* 1 teaspoon kosher salt _______________________________________________________
~Directions: 1. Prepare the Citric Acid and Rennet:Measure out 1 cup of water. Stir in the citric acid until dissolved. Measure out 1/4 cup of water in a separate bowl. Stir in the rennet until dissolved. 2. Warm the Milk: Pour the milk into the pot. Stir in the citric acid solution. Set the pot over medium-high heat and warm to 90°F, stirring gently. 3. Add the Rennet: Remove the pot from heat and gently stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it sit undisturbed for 5 minutes. 4. Cut the Curds: After five minutes, the milk should have set, and it should look and feel like soft silken tofu. If it is still liquidy, re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan. 5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. 6. Remove the Curds from Heat and Stir:Remove the pan from the heat and continue stirring gently for another 5 minutes. 7. Separate the Curds from the Whey: Ladle the curds into a microwave-safe bowl with the slotted spoon. 8. Microwave the Curds: (No microwave? See the Notes section below for directions on making mozzarella without a microwave.) Microwave the curds for one minute. Drain off the whey. Put on your rubber gloves and fold the curds over on themselves a few times. At this point, the curds will still be very loose and cottage-cheese-like.

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Peanut Butter No Bake Cookies >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
~~FOR THE COOKIES 1 cup pure grade A maple syrup 1/2 cup unsweetened protein powder (I used brown rice protein powder) 1/3 cup unsweetened vanilla almond milk 1/2 cup coconut oil 3/4 cup creamy peanut butter 1 tablespoon vanilla extract 1/2 teaspoon sea salt 4 cups rolled oats ~~FOR THE CHOCOLATE DRIZZLE 1 teaspoon coconut oil 1 cup semi sweet dairy free chocolate chips 1/4 teaspoon sea salt _______________________________________________________
~Directions: 1. In a sauce pan, whisk together protein powder and maple syrup over medium low heat until combined 2. Add coconut oil and almond milk, whisking until fully incorporated 3. Add peanut butter, salt, and vanilla extract, stirring until peanut butter melts and is combined 4. Add oats, stir, and remove from heat 5. Line baking sheets with wax paper 6. Drop batter by spoonfuls onto the sheets 7. Press tops lightly with a fork to flatten 8. Place baking sheets in fridge until cookies are set (30 minutes to 1 hour) 9. Once cookies have hardened, make the chocolate drizzle 10. Melt coconut oil over low heat, stirring in the chocolate chips and salt until the mixture is melted and drippy 11. Drizzle chocolate over tops of cookies using a spoon. Return to fridge until chocolate hardens (10 minutes or less) 12. Store cookies in freezer for a delicious fudgy texture Recipe and picture from buildyourbite.com _______________________________________________________
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Quinoa Avocado Salad >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
3 tablespoons lime juice 2 tablespoons avocado oil ¾ teaspoon garlic powder ½ teaspoon ¼ teaspoon ground pepper 3 cups cooked quinoa, cooled 2 medium avocados, chopped 1 cup grape tomatoes, halved 1 cup diced cucumber ½ cup chopped fresh cilantro 1 scallion, sliced _______________________________________________________
~Directions: Whisk lime juice, oil, garlic powder, salt and pepper in a medium bowl. Add quinoa, avocados, tomatoes, cucumber, cilantro and scallion; stir gently until combined. Recipe and picture from eatingwell.com _______________________________________________________
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One Pot Summer Vegetable Pasta >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
1 box Barilla Pronto Pasta 3 cup Water cold 1 cup Onion diced 1 Tbso Olive oil 2 Zucchini sliced 2 Yellow Squash sliced 1 pint Grape tomatoes 1 cup Basil fresh 1/2 teaspoon Salt 1 cup Barilla Marinara Sauce you may add more sauce if you like _______________________________________________________
~Directions: 1. Add olive oil and onions to a 12 inch skillet and cook over medium high heat until softened. 2. Add the box of pasta, zucchini, yellow squash, tomatoes, and basil to the skillet. 3. Pour 3 cups of cold water and salt into the pan ensuring that the water covers the pasta (it does not have to cover the vegetables). 4. Turn the heat up to high and cook for 10 minutes, stirring regularly, until the water is absorbed. 5. With about 1 minute left add the sauce then remove the skillet from heat and top with cheese. Serve immediately. Recipe and picture from homemadeinterest.com _______________________________________________________
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Honey Garlic Chicken >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
6 chicken thighs, bone in or out, with or without skin* Salt and pepper, to season 2 teaspoons garlic powder, to season 6 cloves garlic, crushed 1/3 cup honey 1/4 cup water (or chicken broth) 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar) 1 tablespoon soy sauce _______________________________________________________
~Directions: 1. Season chicken with salt, pepper and garlic powder; set aside. 2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through. ~~FOR BONE IN THIGHS: 1. Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method. 2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour. ~~FOR SAUCE: 1. When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes). 2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad. Recipe and picture from cafedelites.com _______________________________________________________
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Lemon Chicken Skillet Dinner >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
12 ounces baby red potatoes, halved 1 tablespoon olive oil, divided 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness 3/4 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 thyme sprigs 4 ounces cremini mushrooms, quartered 1 tablespoon chopped fresh thyme 1/4 cup whole milk 5 teaspoons all-purpose flour 1 3/4 cups unsalted chicken stock (such as Swanson) 8 very thin lemon slices 1 (8-ounce) package trimmed haricots verts (French green beans) 2 tablespoons chopped fresh flat-leaf parsley _______________________________________________________
~Directions: 1. Preheat oven to 450°. 2. Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain. 3. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan. 4. Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 tablespoon thyme; cook 3 minutes or until browned, stirring once. Combine milk and flour in a small bowl, stirring with a whisk. Add remaining salt, remaining pepper, flour mixture, stock, lemon, and beans to pan; simmer 1 minute or until slightly thickened. Add chicken; cover, reduce heat, and simmer 3 minutes or until beans are crisp-tender. Sprinkle with parsley. Recipe and picture from cookinglight.com _______________________________________________________
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Mongolian Beef >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
1 pound flank steak 1/4 cup cornstarch 1/4 cup canola oil oil 2 teaspoons fresh ginger minced 1 tablespoon garlic minced 1/3 cup lite soy sauce low sodium 1/3 cup water 1/2 cup dark brown sugar 4 stalks scallions green parts only, cut into 2 inch pieces _______________________________________________________
~Directions: 1. Slice the flank steak against the grain (the grain is the length of the steak) the long way 1/4 inch think pieces and add it to a ziploc bag with the cornstarch. 2. Press the steak around in the bag making sure each piece is fully coated with cornstarch and leave it to sit while you make the sauce. 3. Add the canola oil to a large frying pan and heat on medium high heat. 4. Add the steak, shaking off any excess corn starch, to the pan in a single layer and cook on each side for 1 minute. 5. If you need to cook the steak in batches because your pan isn't big enough do that rather than crowding the pan, you want to get a good sear on the steak and if you crowd the pan your steak with steam instead of sear. 6. When the steak is done cooking remove it from the pan. 7. Add the ginger and garlic to the pan and sauté for 10-15 seconds. 8. Add the soy sauce, water and dark brown sugar to the pan and let it come to a boil. 9. Add the steak back in and let the sauce thicken for 20-30 seconds. 10. The cornstarch we used on the steak should thicken the sauce, if you find it isn't thickening enough add 1 tablespoon of cornstarch to 1 tablespoon of cold water and stir to dissolve the cornstarch and add it to the pan. 11. Add the green onions, stir to combine everything, and cook for a final 20-30 seconds. 12. Serve immediately. Recipe and picture from dinnerthendessert.com _______________________________________________________
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Oatmeal Raisin Cookie >>>>Tag someone who would love this!<<<< _______________________________________________________ ~Ingredients:
1 cup (1/2 pound or 2 sticks) unsalted butter, softened, OR 1 cup shortening 1 cup brown sugar, packed 1/2 cup plus 2 Tbsp granulated sugar 2 large eggs, beaten 1 Tbsp vanilla extract 1 1/2 cups all-purpose flour 3/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 1/2 cups raisins 1/2 cup chopped walnuts (optional) 3 cups rolled oats (We use Quaker Quick or Old Fashioned. Do NOT use instant.) _______________________________________________________
~Directions: 1. Pre-heat oven to 350°F. Grease two large cookie sheets or line with Silpat or parchment paper. 2. In a large mixing bowl, beat butter until creamy. Add the brown sugar and white sugar, beat until fluffy, about 3 minutes. Beat in eggs, one at a time. Add the vanilla extract. 3. Mix flour, salt, baking soda, cinnamon, and nutmeg together in medium bowl. Stir the dry ingredients into the butter-sugar mixture. Stir in the raisins and nuts. Stir in the oats. 4. Spoon out the dough by large tablespoonfuls onto the prepared cookie sheets, leaving at least 2 inches between each cookie. 5. Bake until the edges of the cookies turn golden brown, about 10-12 minutes. Note that the cookies will seem underdone. That's okay, they will firm up as they cool. 6. Cool 1 minute on cookie sheets. Then carefully remove them, using a metal spatula, to a wire rack. Cool completely. They will be quite soft until completely cooled. Store tightly covered. Recipe and picture from simplyrecipes.com _______________________________________________________
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