Chewy Chocolate Chip Cookies

THIS IS MY KEEPER enjoy it with a tall glass of milk...


Preheat oven 325F
Makes about 3 dozens

2 cups plus 2 tbsp. flour

1/2 tsp. baking soda

1/2 tsp. salt

12 tbsp. margarine, melted and cooled until warm

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 tsp. vanilla

1 1/2 cups mini chocolate chips

Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  By hand, mix margarine and sugars until combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat just until combined.  Stir in chocolate chips.

Roll a tablespoon for small cookie or two tablespoon for large cookie into a ball. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

Pumpkin Pie Tarts

Thank you E.D.SMITH and Tenderflake

Here is a simple and yummy recipe for Pumpkin Pie Tarts. I know my house loved them. You need two boxes of tenderflake tart shells or you can get one box and freeze the other half or filling.

Take your tarts out of the freezer for 10 minutes so you can separate without breaking them.

Preheat 425F

3/4 cup granulated sugar

1 1/2 tsp pumpkin pie spice

1/2 tsp  salt

1 pkg of vanilla pudding mix (you don't make the pudding you just use the powder)

1 can pure pumpkin (about 1 3/4 cups)

1 can evaporated milk

2 eggs, beaten

Line your pan with the tarts and then in a mixing bowl mix sugar pumpkin pie spice salt and vanilla pudding mix. In another bowl mix pure pumpkin evaporated milk and eggs beaten one at a time. Add dry ingredients to wet then I used a 1/4 measuring cup and filled the tarts up.

This recipe will make 24 tarts but I only bought one box which is 12 tart shells so I freezed the other half so remember to buy two boxes or freeze the other half. 

Put them in the oven at 425F for 15 minutes then turn the oven down to 350F and bake for another 35-40 minutes. When knife in center comes out clean they are done. They'll puff up but then flatten back out when cooled. I add cool whip then served and they are good.. Enjoy..

Little Miss A's Hat

Hand Knitted Purple Hat with Pink Flower/Headband made for Miss A...

Triple Chocolate Cookies

So as you can see I needed a chocolate fix lol... I didn't want to drive to the store just for a chocolate bar so I made so very chocolate cookies. The three chocolates are white chipits mini chipits and hershey's cocoa. Here is the recipe I should tell you that you need milk with this cookie..

Preheat oven 350F
Makes about 3 dozen small cookies

Triple Chocolate Cookies

2 1/2 cups of flour
1tsp baking soda
1 tsp salt
1/2 or 1/3 cocoa (I used 1/2 cup for chocolaty cookies and it was hershey's cocoa)
1 cup margarine
1/2 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
1/2 cup white chipits
1/2 cup mini chocolate chipits

Mix flour baking soda and salt and cocoa in small bowl.

Mix margarine (soften in mircowave for 30 seconds) both sugar till blended add vanilla, eggs mix well. Add dry ingrandents alittle at a time then after its mixed well add the chipits.

These cookies don't spread much so either use a tablespoon for small cookies or a 2 oz scoop for larger cookies but you have to press the larger cookies down so they'll cook. Hope you enjoy.

Bake at 350F 10-12 minutes

1st Hat that I sold

So I decided to see if anyone would buy my knitting and guess what I sold my first Hat Set. Thank you very much for the support and words of encouragement.

Pumpkin Spice Cupcakes

Preheat 375F
Makes 2 dozen

2 1/4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 Tbsp baking powder
1/2 tsp baking soda
1/2 cup butter (not margarine and it has to be softened)
1 cup sugar
1 tsp vanilla
1/3 brown sugar
2 eggs
3/4 cup butter milk
1 cup pumpkin

In a bowl sift together the flour, cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.

In a seprate bowl beat the butter, white sugar, and brown sugar together until light and fluffy. Add the eggs one at a time making sure they are fully incorporated. Stir in the milk and pumpkin puree after the last egg.

Add the flour mixture to the wet ingredients in thirds making sure to fully blend before adding the next portion. Once all the ingredients have been mixed together pour the batter into muffin cups.

Add the flour mixture to the wet ingredients in thirds making sure to fully blend before adding the next portion. Once all the ingredients have been mixed together pour the batter into muffin cups.

 Bake for 25 minutes or until the cupcakes are golden and the tops spring back when lightly pressed. (You can also use a toothpick to check) Cool in the pans for 5 minutes before removing to cool on a cooing rack/ the counter.

Make sure cupcakes have completely cooled, then add frosting of your choice.

For the Icing I made homemade frosting called

Pumpkin Spice Butter Cream Frosting

1 cup butter (don't substitute with margarine), softened
4 cup powdered sugar, lightly sifted
4+ Tbsp. buttermilk (amount will vary, depending on consistency)
2 Tbsp. vanilla extract
1 Tbsp. Pumpkin Pie Spice (totally adjustable to your personal taste)

2 drops red food coloring & 1 drop yellow food coloring (optional)

Whip butter until fluffy. Add in powdered sugar, about 1 cup at a time. Mix in 1 Tbsp. buttermilk after each addition of powdered sugar, repeating these steps until the frosting is well mixed and hold peaks.  Add vanilla extract and pie spice, and mix thoroughly. Use additional powdered sugar if necessary to thicken frosting.

My Fall Scarf

This is my new handmade knitted scarf.. I was going to sale it but decided not to. Plus I didn't know what to put for a price. The scarf is called Autumn sunset and is 63inch long and I was going to add some fringe but since I am keeping it I'll save the yarn to make something else maybe a hat.

Easiest Sugar Cookies

I love love sugar cookies but could never find a fast recipe to make them until I found this one. I always hated that you had to put the dough in the fridge and wait a hour before baking them but not anymore thanks to this recipe.

Preheat 375F
Makes 2-3 dozen

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1 cup butter, SOFTENED (I used margarine)
1 1/2 cup white sugar
1 egg
1 tsp vanilla extract (I used 2 cause I like the taste)

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls( I flatten mine), and place onto ungreased cookie sheets.

Bake 8-10 minutes, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Enjoy them...

All I see are Blueberries

Top View (Crumble Top)

Side View














I grow up with blueberries in my back yard and I mean lots like acres and acres thanks to both of my parents who started a blueberry farm.. Every summer we had fresh blueberries and maybe that is why I love them so much it brings back memories.. and good for the memories also. Here are some of my recipes I use..

Cake is very easy anyone can make it.

Preheat 325F

Blueberry Coffee Cake

3/4 cup sugar
1/4 cup shortening
1 egg
1/2 cup milk

2 cups flour
1 tsp cinnamon
2 tsp baking powder
pinch of salt
2 cups blueberries

Toppings

1 cup brown sugar
2/3 cup flour
1 tsp cinnamon
1/2 cup margarine

Mix sugar, shortening, eggs well then stir in milk and dry ingredients.
Blend in blueberries

Mix toppings and crumble over top

Put in greased 9x13 pan (I used glass pan)
Cook for 50 min or till toothpick comes out clean.

NEXT Cookies

Preheat 350F

1/2 cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla

1 1/2 cups oats
1 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp soda
1/4 tsp baking powder

1 cup blueberries

In a big bowl cream together margarine and brown sugar. Beat in egg and vanilla.
In a small bowl mix dry ingredients and the add to large bowl.
Add blueberries

They are sooo good I love the taste. hope you enjoy them.

Bake 350F 12-14 minutes

NEXT Muffins

Preheat 400F

1/2 cup margarine (melted and cooled)
1 cup milk
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 tsp baking soda
1/2 tsp salt
1 cup blueberries

In small bowl, whisk together margarine, milk, vanilla and eggs.
In large bowl stir together flour, sugar, baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients stirring just until combined. Fold in blueberries.

Divide batter equally ( I put a little more then 1/4 cup in each muffin but you'll only get 10 make sure to put some water in the empty ones) in lined muffin pan. Bake 20 minuted until light golden or until toothpick inserted in center comes out clean. Let sit for 10 minutes before removing muffins from pan. Cool on rack.
Enjoy them

Saving the BEST for last
Next PIE



I used a box mix for the pie crust but you can make your own. I love this pie because after it is cooled it will be thick and when you slice a piece it doesn't fall apart..

Blueberry Pie Filling

4 cup blueberries

1/2 cup sugar

1/8 tsp salt

5 tbls tapioca flour
1 tbls water
1/2 tsp cinnamon

Wash the berries and pat dry. Mash up half of the blueberries in a small bowl.

In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, water and cinnamon, stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries.

I made my crust when I was waiting the 15min for the mixture to sit. I just followed the box for the temperature for the oven..

I love the pie all by itself but you can try it with some ice cream...

Chocolate Peanut Butter Surprise Cookies

Chocolate Peanut Butter Surprise Cookies

Makes around 2 dozen

Preheat 375F

1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus more for rolling)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened ( I didn't have butter so I used margrine)
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 egg
3/4 cup powdered sugar

In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. In a bowl beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.

Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.

Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.
and Enjoy them with Milk

Pumpkin Pound Cake with Caramel Frosting

Preheat 350F

1 (15-ounce) can pumpkin

3/4 cup sugar

3/4 cup packed dark brown sugar

1/2 cup butter, softened

4 large eggs

1 teaspoon vanilla 

3 cups flour

1 1/2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup sour milk ( To make I add almost a tbls of vinager to 3é4 cup of milk) 

To prepare the cake, lightly coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour. Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels. Let stand about 10 minutes. Scrape drained pumpkin into a bowl. This step is so that the water in the pumpkin will soak up in the paper towel.

Place 3/4 cup sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin and vanilla. Lightly spoon 3 cups flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl, stirring well with a whisk. Add flour mixture and 3/4 cup sour milk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack. Remove from pan, and cool completely on wire rack.

For the icing recipe

Caramel Frosting
1 cup brown sugar
1/2 cup butter
1/4 cup milk
1 tsp. vanilla
1 1/2 cups powdered sugar

Combine brown sugar, butter and milk and bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat and stir in vanilla. Cool to lukewarm, then gradually beat in the powdered sugar until frosting reaches spreading consistency. The more powdered sugar you add, the faster it will harden.

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies are very moist cookies almost like a cake I like them and so does the rest of my family.

Preheat 375F

Makes about 4 dozen

1/2 cup of softened margarine

1 1/4 cups packed brown sugar

2 eggs

1 tsp vanilla

1 cup canned pumpkin

2 cups flour

4 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 cup chocolate chips

Cream margarine and sugar together well. Beat in eggs 1 at a timr. Add vanilla and pumpkin.

Stir remaining ingredients together and add. Mix well. Drop by tablespoonfuls onto greased pan. Bake in 375F oven for about 15 minutes or until lightly browned. Enjoy them...

Halloween in August

BOO
Halloween in August... lol sorry but I had to use up some of my old yarn and this is what I made from it plus I wanted to see if I could write something in the hat. Have a laugh..

Uncooked Cookies made with Peanut Butter

Uncooked Cookies made with Peanut butter

1/2 cup butter or margarine

1/2 cup milk

1 3/4 cup sugar

1/2 cup cocoa

3 cups rolled oats

1/2 cup peanut butter

Measure first 4 ingredients in medium saucepan. Bring to a boil over medium heat stirring often. Boil for 3 minutes. Remove from heat.

Add rolled oats and peanut butter. Mix well. Drop by spoonfuls onto waxed paper. I got about 2 1/2 dozen with a tablespoon. They don't last long so enjoy them with a big tall glass of milk..

Rhubarb Rhubarb Rhubarb

So I am a little late getting this posted. But I have some recipes that I like for rhubarb. Not alot of people have tried rhubarb before but they should because it so good. So I have two recipes that I like one is a muffin and the other is a cake so here they are.

Preheat 400F

Rhubarb Muffins

1-1/4 cups of sugar (save 1/4 cup for top)
1/3 cup of canola or vegetable oil
1 egg
2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of milk
1 cup of chopped fresh or frozen rhubarb (I like mine cut up small)

In a large bowl, beat 1 cup of sugar, oil and egg until well blended. Combine flour, baking powder and salt;gradually beat into sugar mixture alternately with milk, creating a well after each addition.
Stir in rhubarb.

Fill paper muffin cups placed in muffin pan 3/4 full and sprinkle with remaining sugar.
Bake at 400F for 15 minutes then turn oven down to 350F for another 10-15 minutes or until toothpick inserted in a centre of one muffins comes out clean.

Cool for about 5 minutes before removing from the muffin pan and transferring onto a wire rack.

Enjoy them cause I do

Preheat 350F

 

Rhubarb Cake

 

1 1/2 cups brown sugar

1/2 cup butter

2 eggs

1tsp vanilla

2 cups flour

1/2 tsp salt

2 tsp baking soda

1 cup of sour milk

2 cups rhubarb (I like mine cut up small)

Cream together brown sugar and butter, add eggs one at a time then the vanilla.

Mix the dry ingredients together

To make sour milk all you do is add about 1 tablespoon of vinegar to 1 cup of milk. Let it sit for a few minutes. Next you have to add the dry ingredient and milk 3 times not all at once.

Fold in rhubarb

Grease a 9x13 pan

for the Topping

1/2 cup sugar

2/3 cup flour

5Tbs Butter

1 tsp cinnamon

Bake for 35-45 minutes

New Hats

So I needed to pick up my needles again and here is what come from it.



Bumble Bee Hat














Fuzzy Yellow Chick Hat

Banana Oatmeal Cookies

Banana Oatmeal Cookies are the kind of cookies you can eat for breakfast without feeling too guilty since they are full of good-for-you breakfast ingredients like oatmeal and bananas. They're a perfect way to use up overripe bananas. Did you know that using really ripe bananas for baking makes your cookies, breads and muffins sweeter, moister and better tasting. This cookie dough needs to chill at least 10 minutes in the fridge so i don't preheat the oven till after I am done mixing everything together.

Preheat 350F

Makes about 3 dozen(I got over 40 tablespoons I call them 2bite cookies)

1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 tsp cinnamon
3/4 cup (1 1/2 sticks) butter, melted and cooled slightly
1 cup firmly packed brown sugar
1 cup mashed really ripe bananas (2 to 3 medium)
1 large egg
1 teaspoon vanilla

2 1/2 cups rolled oats

In a medium size bowl whisk the flour, baking soda, salt, cinnamon and nutmeg until well blended and set aside.

In a large bowl, beat the butter and sugar until well blended. Beat in the mashed bananas, egg, and vanilla, stopping to scrape down the sides of the bowl with a rubber spatula if necessary to make sure everything is well blended.

Stir in the flour mixture with a wooden spoon just until combined. Stir in the oats just until combined.
Cover the dough and place in the refrigerator for at least 10 minutes (or up to 6 hours) to firm up. (If the dough is too soft, the cookies will spread too much.)

When you are ready to bake the cookies, preheat your oven to 350 degrees. Drop cookie dough by rounded tablespoonfuls onto prepared cookie sheets about 3 inches apart.

Bake the cookies until their edges are golden brown, but they are still soft on top, about 15 check them 12 minutes. Remove from the oven and let the cookies rest on cookie sheets for several minutes, then transfer them to a wire rack with a spatula and allow them to cool completely before storing. Enjoy them they will not stay long.

Oatmeal Cinnamon Cookies

My sons favorite cookie and he's a picky eater so I love making them because of the oatmeal.
Preheat 350F

1/2 cup margarine
1 cup brown sugar
1 egg
1 tsp vanilla

1 1/2 cups oats
1 cup flour
1 tsp cinnamon
1/2 tsp salt
1/2 tsp soda
1/4 tsp baking powder

In a big bowl cream together magarine and brown sugar. Beat in egg and vanilla.
In a small bowl mix dry ingredients and the add to large bowl.
I sometime use this recipe to make my blueberry cookies for people that have try them. I just fold in about 1 cup of fresh or frozen blueberrys and they are sooo good I love the taste. hope you enjoy them.
Bake 350F 12-14 minutes

I used a ice cream scoop (eqauls to about 1/4 cup but you have to flatten them down a little before cooking them)for the large cookie in the picture below and a tablespoon for the small



Chocolate Chip Muffins

One of my favourite muffins so I'll share the recipe I still never found the right one yet so you'll see a different recipe for this muffin on here again.
Preheat 400F

1/2 cup margarine (melted and cooled)
1 cup milk
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 cup granulated sugar
4 tsp baking soda
1/2 tsp salt
1 cup chocolate chips ( I like using mini chocolate chips)

In small bowl, whisk together margarine, milk, vanilla and eggs.
In large bowl stir together flour, sugar, baking powder and salt until blended. Make a well in center of dry ingredients and add wet ingredients stirring just until combined. Fold in chocolate chips.

Divide batter equally ( I put a little more then 1/4 cup in each muffin but you'll only get 10 make sure to put some water in the empty ones) in lined muffin pan. Bake 20 minuted until light golden or until toothpick inserted in center comes out clean. Let sit for 10 minutes before remiving muffins from pan. Cool on rack.

S'Mores

Come on who as not had a S'More as a kids camping or at a beach party. Now this is a easy way to get the S'More as a square.

Preheat oven 350F
Line the bottom and sides of an 8 x 8 inch square baking pan with aluminum foil. 

1 1/2 cups graham cracker crumbs

2 Tbs granulated white sugar

6 Tbs butter or margirine, melted

Topping:

1 cup semisweet or milk chocolate chips or chunks

2 cups miniature marshmallows

Stir together the graham cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Press this mixture firmly onto the bottom of the prepared pan and bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown. Remove from oven and evenly sprinkle with the chocolate chips and marshmallows. Return to oven and bake for another 10 minutes, or until the marshmallows are soft, lightly golden, and starting to meld together. Remove from oven and place on a wire rack to cool completely. Once cooled, lift the squares from the pan by holding the edges of the foil. With a long sharp knife, cut into squares. Can be stored at room temperature for several days.

Biscuits

What goes with spaghetti and meat sauce... thats right homemade hot out of the oven BISCUITS love it...
Come on you make them before you start your sauce and spaghetti and they are only in the oven for about 10-12 minutes. Enjoy
Preheat oven 450F
Makes about 18 or made more..

Biscuits

4 cups of flour
4 Tbs sugar
8 tsp baking powder
1 tsp salt
1/3-1/2 cups of shortening
2 cups milk or little less

Combine flour, baking powder, and salt. Cut shortening in until mixture has a fine crumb texture. Stir in milk with a fork to make a soft dough. Knead 8 to 10 times, and then roll out to a thickness of at least 1/2 inch. Cut into rounds with a cookie or biscuit cutter. Place on cookie sheet, and allow to rest for a few minutes. Put in preheated oven for 10-12 minutes..

knitted Hats

I was very lucky to have my granny for a knitting teacher.. I love and miss her very much and everytime I pick up a set of needles she is always there with me. So this post is just showing you some Easter hats I made for the kids a hat to bring the new baby home in. I also made a pink hat for my younger sister.. Enjoy..

FRONT of Bunny Hat

SIDE of Bunny Hat

Black New Born Hat

Sister's Pink Hat with Flower

Chocolate Chip Cookies

Today was a day for chocolate chip cookies. Every kid loves chocolate chip cookies. This cookie always brings back memories of growing up and getting the spoon when mom was done mixing the cookie dough and there was always a fight for the spoon when my sisters where around. lol..
Preheat oven 350F
Makes about 3 dozen small cookies

Chocolate Chip Cookies

2 1/2 cups of flour
1tsp baking soda
1 tsp salt

1 cup margarine
1/2 cup granulated sugar
3/4 cup brown sugar
1 tsp vanilla
2 large eggs
1 or 1.5 cups of mini chocolate chips

Mix flour baking soda and salt in small bowl.

Mix margarine (soften in mircowave for 30 seconds) both sugar till blended add vanilla, eggs mix well. Add dry ingrandents alittle at a time then after its mixed well add the chocolate chips.

These cookies don't spread much so either use a tablespoon for small cookies or a 2 oz scoop for larger cookies but you have to press the larger cookies down so they'll cook. Hope you enjoy.

Bake at 350F 10-12 minutes

Thick Molasses Cookies

Big old fashion cookies are soft and thick and very easy to make. But my son informed me that he likes the dark molasses cookies better so off the find another recipe.

Pre-heat oven to 375F

Makes about 3 dozen.

1 cup Cooking oil

1 cup Granulated sugar

1 Egg

1 cup Molasses

1/2 cup Milk

2 tsp. Baking soda

5 1/4 cups Flour

1/2 tsp. Salt

Beat oil, sugar and eggs together well. Add molasses.

Stir milk and baking soda together to dissolve and add.

Add flour and salt, mix well. Roll out 1/4 inch (6mm) thick on floured surface. Cut into 2 3/4 inch (7cm) rounds. Arrange on greased baking sheet. Bake in 375 F (190 C) oven for about 8 to 10 minutes.

My First Post

Hello Everyone
Thank you for coming over for a visit I just took something sweet out of the oven and will post a recipe soon with picture.