Strawberry Ice Cream

"I scream, you scream, we all scream for ice cream." All of the opened square pint containers of neapolitan ice cream sitting in the freezer of my childhood home looked exactly the same. The blocks of chocolate and vanilla were carefully sliced away leaving strawberry to become freezer burned inedible or the only ice cream choice for my father. One couldn't help but feel a little sorry for both the strawberry ice cream and my father. Fortunately my aversion to strawberry ice cream ended sometime after adolescence (that period in one's life where with 'high degrees of certainty' you think you know best). However, after working at a Baskin-Robbins during college, I went through a stage where vanilla was the only flavor of ice cream I could eat. Too many tastes of Pralines and Cream and Jamoca Almond Fudge. Like adolescence, I am thankful that period of my life came to end as well.

In coming across a recipe for a no-churn strawberry ice cream I wondered where it would land on the 'not so great to great' ice cream continuum. Would it skew closer to the taste of that strawberry ice cream in those square pints of neapolitan (low end), to that of the artisan ice cream made by Rococo in Kennebunkport (extreme high end) or somewhere in between. My hope was its' flavor, taste, and texture would have it fall somewhere between the middle and higher end of the my 'years of eating and scooping ice cream' continuum.

If having now made this strawberry ice cream twice in the last two weeks is any indication, suffice to say I wish strawberry season here in the midwest extended from June to May.

This ice cream's creaminess factor depends on whether the strawberries are processed to a smooth puree or are puree-like with discernible bits of strawberries remaining. The presence of strawberries scattered throughout the ice cream make it appear as one more closely resembling an artisan ice cream, one lovingly churned by hand, and one screaming 'homemade'.

Without having to make the investment of an ice cream maker, you can make this strawberry ice cream pretty much anywhere, anytime. The only caveat is that you will need access to a food processor and a whisk. Standing mixers with whisk attachments rank up there with love, health and happiness, but whisking cream by hand has the added benefits of sculpting your arms and burning calories. Forgive my redundancy if I have shared this before, but choose a whipping cream having at least a 17% fat content. In addition to the cream whipping up to fluffier, softer peaks, cream with a higher fat content creates a creamier, richer ice cream.

The sweetened condensed milk, pureed strawberries, and sea salt are very gently folded into the whipped cream until no white streaks remain. And lastly the sifted confectionary sugar is mixed in.

The entire mixture is poured into a freezer safe container, one having a very tight lid. Note: The ice cream storage container from Williams-Sonoma was the perfect size.

The strawberry ice cream takes at least 8 hours to set up in the freezer, but I would suggest you allow it to remain in the freezer overnight. 

Is there any non-alcoholic option more refreshing on a hot day than a scoop of ice cream? Well, maybe a couple of scoops. 

For those of you who like a little something more with your ice cream, chocolate sprinkles, berry compote, chocolate sauce, hot fudge sauce, or more fresh berries are just some of the options. Sandwiching the strawberry ice cream between two cookies eliminates the need for bowls and spoons. 

This might be one of the simplest dessert recipes you will make all summer. Beyond being one of the most delicious, it is like to make you think twice before heading out to an ice cream stand. Who would have ever thought making homemade ice cream was this easy? The expensive ice cream maker I just had to have, the one taken out of the box maybe once or twice over the past ten years, might possibly never see the light of the day, at least for the rest of the summer. And as far as where this ice cream falls on the ice cream continuum, well, it is much closer to the high end than to the center.  

Recipe

Strawberry Ice Cream (an ever so slight change to Mimi Thorisson's Strawberry Ice Cream recipe)

Ingredients
14 ounce can (350 ml) sweetened condensed milk
1 cup (240 ml) heavy cream (at least 17% fat)
2 1/4 cups (450 g) strawberries, hulled and cut into quarters
1/2 cup (50 g) confectionary sugar, sifted
1/4 teaspoon sea salt

Directions
1. Place cut strawberries in a food processor. Blend until very small pieces remain (do not puree). Note: If you prefer your ice cream on the creamier side, process strawberries until smooth.
2. In a standing mixer with a whisk attachment, beat heavy cream until soft peaks form.
3. Gently fold in sweetened condensed milk, strawberries and salt.
4. Add confectionary sugar and fold until blended.
5. Pour mixture into an ice cream container (or other freezer friendly container with a tight lid). Freeze at least 8 hours or overnight. Note: The ice cream storage container from Williams-Sonoma was the perfect size.
6. Scoop mixture into bowls, waffle cones, or between cookies and serve.
Optional: Serve with additional fresh strawberries, chocolate sauce, hot fudge sauce, or berry compote.

Freshly picked strawberries at the Farmer's Market.

Goat Cheese Cheesecake with Berry Compote

This past weekend, I finally came to the realization it would take decades if I made at least one 'new' recipe every day, 365 days a year, from the collection of cookbooks and cooking magazines amassed over the years. In spite of this moment of clarity, throwing away (almost all of) the cooking magazines was more painful than having a root canal. Having purged more than twenty-five years of saved magazines several years ago, one might think this time around it would be easier. It wasn't. Each time I opened a magazine, my eyes got distracted by a recipe I would put in that ambiguous 'your life would not be complete if you did not eat this' category. Had anyone uttered the words 'take a deep breath or let it go' to me, I would have made one of those 'if looks could kill' faces before turning into a three-year old having a full-blown 'you don't understand' tantrum. But at the end of the day more magazines went into the recycling bin than were 'saved' and the world did not come to an end. 

Before tossing out a five year old Southern Living magazine, I tore out a recipe for Goat Cheese Cheesecakes with Summer Berries. With the hot, humid weather finally arriving this week here, it was the no-bake filling that caught my attention. And instead of making the cheesecake in jars, I decided to make it as a tart, saving the 'jar' idea for another time. 

I have been a little skeptical of 'no-bake' cheesecakes as the ones I have tasted generally didn't have a creamy, satisfying cheesecake texture. Many of the 'no-bake' recipes out there call for the use of beaten egg whites. This one doesn't have any eggs in it. Instead, unflavored gelatin and whipped heavy cream combine to give this cheesecake all of the richness and creaminess one craves and expects in this confection. With the goat cheese and lemon zest adding the perfect amount of tartness to the cheesecake, the berry compote topping elevates it to that dubious 'you have not lived until you have eaten it' place. 

Blueberries and blackberries come together to create a delicious compote. In addition to it being the finishing touch to the cheesecake, it would also make for a great topping over vanilla ice cream or even on pancakes or waffles.

The recipe for the graham cracker crust makes a little more than you need for a 10 inch tart. You can save the leftover crumb mixture for another use or make a 12 inch tart (there will be enough of the cream cheese mixture and compote if you make a larger sized tart). Bake the graham cracker crust in a preheated 350 degree (F) oven for 12-15 minutes and allow to come to room temperature before spooning in the cheesecake filling.

The cream should be whipped to soft peaks before it's gently folded into the goat/cream cheese mixture. When buying a heavy cream, look for one with a fat content of at least 17%. 

After spooning the cheesecake filling into the cooled graham cracker shell, use an offset spatula to smooth the top. At this point, the cheesecake should be covered and placed in the refrigerator for at least 6 hours or overnight.

Just before serving, unmold the cheesecake, place on a platter, and spoon the compote over the top. Sprinkle a handful of fresh berries over the top of the compote. Again, you will have more compote than you need. The remaining compote can either be saved for another use or poured into a bowl to serve along side the cheesecake.

If there was ever a reason to plant edible flowers, finishing cakes and tarts with their blossoms is one of them. 

After taking one bite of the Goat Cheese Cheesecake with Berry Compote I felt some sense of vindication for having saved all of those magazines over the years. Had I not gone on a much needed purging expedition, this hidden treasure of a recipe would have probably remained in the stacks of 'haven't seen the light of day in years' magazines. No, I am not going to dwell on wondering what else I may have thrown away (although admittedly that fleeting thought went through my head). I am quite certain there are thousands, hundreds of thousands actually, of recipes sitting in the collection of more than 300 cookbooks (and stack of magazines I saved) just waiting to be 'unearthed'. 

Recipe
Goat Cheese Cheesecake with Berry Compote (slight adaptation of a June 2010 recipe in Southern Living)

Ingredients
Crust
2 cups crushed graham crackers
1 stick (4 ounces) unsalted butter, melted
1/4 cup granulated sugar
generous pinch of sea salt
Compote
3 cups blueberries, divided
3/4 cup blackberries
1/4 cup water
1 Tablespoon lemon zest
2 Tablespoons fresh squeeze lemon juice
2 teaspoons honey
pinch of sea salt
1 teaspoon corn starch
Cheesecake
1 envelope (.25 ounces) unflavored gelation (i.e., Knox)
1/3 cup whole milk
4 ounces cream cheese, softened
4 ounces goat cheese, softened
1/3 cup granulated sugar
2 teaspoons lemon zest
generous pinch of sea salt
1 1/4 cups heavy cream (with at least 17% fat)

Directions
Crust
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, mix together crushed graham crackers, melted butter, sugar and sea salt until well blended. Remove 1/2 cup of mixture and set aside for another use. Note: If making a 12 inch tart, use all of the graham cracker crumb mixture.
3. Press crumb mixture firmly into 10 inch removable bottom tart pan. Place tart pan on baking sheet.
4. Bake crust for 12-15 minutes or until lightly browned. Remove from oven. Allow to cool to room temperature. Set aside.
Compote
1. In a heavy bottomed medium saucepan, combine 2 1/2 cups blueberries, sugar, lemon zest, lemon juice, honey, and water. Stirring often, simmer over medium heat until berries begin to burst. 
2. Stir in cornstarch and simmer until sauce becomes thickened.
3. Remove from heat and stir in remaining 1/2 cup blueberries and blackberries. Allow to cool.
4. Transfer compote mixture to a bowl, cover and refrigerate until ready to use.
Cheesecake
1. In a small saucepan, sprinkle gelatin over milk and let stand one minute.
2. Cook milk mixture over medium-low heat, whisking constantly, until gelatin is dissolved (approximately 2-4 minutes). Remove from heat and set aside.
3. In a stand mixer, cream together goat cheese and cream cheese until smooth. Beat in sugar, lemon zest and salt.
4. Slowly add milk/gelatin mixture, beating until combined. 
5. In a standing mixer fitted with a whisk attachment, beat cream at high speed until soft peaks form. Gently fold whipped cream into cheese mixture. 
6. Spread cheesecake mixture onto baked crust. Smooth top. Cover and refrigerate for 6 hours or overnight.
7. When ready to serve, spoon berry compote over top of the cheesecake. Sprinkle top with a few additional fresh berries.
Optional: Decorate cheesecake with fresh, edible flowers.

Quinoa Tabbouleh with Grilled Asparagus and Feta

My home confinement due to a stress fracture on my right foot has been 'challenging' for me. I have managed to ride my bike without falling (but not without incident) while wearing a rather cumbersome boot, but unfortunately not being able to drive has significantly altered my daily life, at least for the next four to six weeks (which on any given day seems like a lifetime). On Saturday my childhood best friend came to the rescue. Not only offering to drive us to my favorite farmer's market, but to bring me to a forest preserve so I could take some landscape photos. For several hours on a glorious June day I felt as if I had won the lottery. Oh, the euphoria of having the freedom to do some of the simple things I  have grown to love. There is much to be said for 'living in the moment'. Life actually felt 'normal' again. Maybe more important than having a much needed break from obsessing about my running injury was being able to spend some quality time with a friend.

In anticipation of having access to 'fresh from the farm' vegetables, I had written out a list of the ingredients I needed for the Quinoa Tabbouleh with Grilled Asparagus and Feta. My childhood best friend solidified her sainthood destiny by taking me the grocery store to get everything else I needed. From the heirloom cherry tomatoes, to the English cucumbers, to the asparagus, to the herbs, the farmer's market did not disappoint. My head was spinning at the sight of some of the most beautiful fresh vegetables I had ever seen (okay, maybe a slight exaggeration, but you stay confined to your house for a week and let me know if any of your perceptions shift). Feeling energized and inspired I also bought some insanely gorgeous fresh-picked strawberries to use in a homemade strawberry ice cream recipe I had recently found (well maybe discretionary time on your hands isn't a completely bad thing). 

Tabbouleh is a classic, traditional Middle Eastern salad, generally made with bulgur, vegetables, and herbs. Whether or not everything out there on the web has any truth to it (really?), there are a few sites claiming the origins of this dish can be traced back to a rivalry between Caesar and Cleopatra. Allegedly they each requested a refreshing salad be created using fresh seasonal ingredients. Upon learning of the well-received, refreshing dish created for Cleopatra, one aptly named in her honor, Caesar demanded its' name be changed (one would think Caesar had more compelling things to do). In accordance with this 'legend', Caesar demanded the salad came be known as 'Tabouli'. Other than Cassius or Brutus how many others would dare risk crossing his will?

Unless you were born in, lived in, visited, or had relatives from Peru, Bolivia or anywhere in South America, you most likely grew up never having heard of quinoa (keen-wah) before. The popularity of quinoa has grown significantly here in the US within the last ten years. However, whatever amount of attention quinoa may now be getting, it is nothing in comparison to the popularity it had in 3000BC in the Andes mountain regions of South America. While it has yet to be as sacred or as mainstay as it was for the Inca Empire in 1200 AD, it has now become a presence on restaurant menus (and not only those claiming to be 'health food' ones). Additionally it is now readily available in most grocery stores.  Interestingly enough, this grain belongs not to the true grass family, but to the same family containing spinach, Swiss chard and beets. For that reason quinoa has often been referred to as a 'pseudocereal'. Way back in 1955 a researcher named Philip White published an article "Edible Seed Products of the Andes Mountains" stating 'While no single food can supply all the essential life sustaining nutrients, quinoa comes as close as any other in the plant or animal kingdom'. This now rediscovered obscure article has become one of the most referenced in articles, websites, and even food blogs.

Being this was the first time I was making quinoa I thought it would be wise to learn more about its' cooking method from others. After doing a bit of 'research', I went with a 2-1 water to quinoa ratio (along with a teaspoon of kosher salt). Two cups of water was brought to a boil, after adding the quinoa and kosher salt, the heat was reduced to a simmer and the pot covered. After 15 minutes of cooking time, I removed the pot from the heat and let sit for 5 minutes before draining. For this salad, 1/4 cup of freshly squeezed olive oil, 1/4 cup extra-virgin olive oil and 1 1/2 teaspoons of kosher salt were mixed into the drained quinoa. With the quinoa perfectly made, it had time to cool and come close to room temperature while I began chopping the vegetables and mincing the herbs.

My first reaction each time a recipe calls for freshly chopped mint, I sort of make a face. This would be a very different face to the one I make after I actually taste the completed dish (with the mint in it). So if you have mint avoidance tendencies, get past them. The mint enhances without at all overpowering the dish. And it would not be the same without out it. This salad will have you making a happy face.

Whether you blanch or grill the asparagus for this salad, I 'pretty please' suggest you do not leave it out. While not one of the vegetables in a traditional Tabbouleh, it adds great flavor and texture.

This is one of those can be made in advance salads. Just remember, the feta cheese is added right before serving.

Mix half of the feta into to the tabbouleh and sprinkle the remaining cheese over the top.

Again, feta may not be another of the 'traditional' tabbouleh ingredients but it is one complimentary to the flavors of the quinoa, vegetables and herbs. While I prefer sheep's milk feta, do a taste test of both a cow's milk and sheep's milk feta to decide which one you like best. Fresh feta can be found in most deli counters giving you the chance to taste before buying.

Perfect as a side salad to accompany chicken, grilled steak, and/or fish. Served with some large-sized grilled shrimp it transforms into a very satisfying meal. 

If by any chance you have never had Tabbouleh or quinoa before, let this be Quinoa Tabbouleh with Grilled Asparagus and Feta be your first. And it could end up being your only one as I think the ingredient choices and quantities are 'just right'. In the event your plans for the week ahead don't include going to a farmer's market, change them. Honestly, this salad made with the fresh seasonal ingredients is one worthy of making time for. Be ready for your family and friends to worship you in a manner befitting an Egyptian Queen.

Recipe
Quinoa Tabbouleh with Grilled Asparagus and Feta (recipe inspired by Ina Garten's Quinoa Tabbouleh with Feta in the Make It Ahead: A Barefoot Contessa Cookbook)

Ingredients
1 cup quinoa
2 cups water
2 1/2 teaspoons kosher salt, divided
1 teaspoons black pepper
1/4 cup fresh squeezed lemon juice (from one large or two medium lemons)
1/4 cup extra-virgin olive oil
1 cup thinly sliced scallions, green and white parts (approximately 5 scallions)
1/2 cup chopped fresh mint leaves
1 cup chopped fresh flat leaf parsley
1 large English cucumber, unpeeled and medium diced 
2 cups heirloom cherry tomatoes, halved through the stem (or regular cherry or grape tomatoes)
1 pound asparagus, grilled, cooled and cut into one inch pieces
4-6 ounces Greek (sheep's milk) feta, divided
Optional: 12-18 Large Grilled Shrimp

Directions
1. In a heavy bottomed medium saucepan, bring 2 cups of water to a boil.
2. Add the quinoa and 1 teaspoon of salt. Reduce heat to simmer, cover and cook for 15 minutes. Remove from heat and allow to rest for 5 minutes.
3. Drain, transfer to a bowl and immediately mix in the lemon juice, olive oil and 1 1/2 teaspoons of salt. Allow to come to room temperature.
4. In a large bowl, combine the scallions, mint, parsley, cucumber, asparagus, tomatoes, and 1 teaspoon of black pepper. Mix to combine.
5. Add the cooled quinoa mixture to the vegetable/herb mixture. Carefully fold in 1/2 of the feta, reserving the other half to sprinkle over the top of the salad. Note: If not serving immediately, cover and chill in the refrigerator, waiting to add feta until ready to serve.
6. Serve room temperature of chilled.
Note: To turn this salad into a main course, carefully arrange 12-18 grilled shrimp on top of the salad.

Herrick Lake Forest Preserve in Wheaton, IL

Chunky Coconut Chocolate Pecan Cookies

Somedays I wonder if I am losing my mind (on any given day this might be considered a blessing, a curse, or my salvation) and then there are the days I think I am going blind (is it just me or is the print get smaller and smaller in some cookbooks and cooking magazines?). I usually keep these relatively infrequent hypochondriatic moments to myself, yet take perverse pleasure in knowing I am not the only one among my friends wondering some of the same things. Both of these two 'fears' of mine reared their not-too-pretty heads this week. After spending a ridiculous amount of time trying to find what I am looking for I have been known to resort to saying the St. Anthony prayer hoping for divine intervention in the resurfacing of the 'lost' something (or rather the thing I can't remember where I put it).  Don't laugh or throw shade, because more times than not it has actually worked (miraculously).

While searching for my copy of Joanne Chang's cookbook Flour, I came across a stack of books I (initially) couldn't remember buying. 'Take a deep breath' I told myself. My initial anxiety was replaced with a bit of giddiness as I discovered I owned a first edition of Diana Gabaldon's book Outlander. Without the (wasteful) use of a prayer, my memory for these purchases came back to me. Ultimately I found  the cookbook (had to use a prayer), I set off  making her coconut cookie recipe.  After the batter was placed in the refrigerator I started typing up the list of ingredients for the blog. It was then I realized I had misread the amount of not one, but two of the ingredients. Ugh. Blaming it on the small print (rather than admit to any blindness), I kept my fingers crossed hoping my unintentional 'errors' weren't going to be deal breakers and ruin an entire batch of cookies. Or worse, they wouldn't come out 'perfect'. But more on that later.

When I lived out east there was a grocery store I frequented in Westport (MA). Their wine department, bakery, availability of hard to find gourmet items, and meat department made it worth the 40 minute round trip drive. Besides their freshly baked bread I sometimes bought a package of their homemade coconut cookies. Studded with coconut, pecans and chocolate chips they were addictive. I had been looking for a cookie with a taste as close to that one as possible ever since I had returned back to the midwest. Then a couple of years ago I discovered one I thought had 'potential'. This one in the form of a recipe in the Flour cookbook. Yet, for some unknown reason I never made them, but suddenly found myself having a craving for them. Would they, could they be as good as or better than the ones I was missing? More on that to come.

I love the taste, texture and flavor of coconut. The first time I had coconut ice cream was visiting a good friend in South Carolina. In a word, it was 'wicked'. Shame on her though for introducing me to a such an amazing coconut ice cream only available locally. I finally satisfied my craving for that ice cream after discovering a coconut ice cream out east 'closely' resembling that one. I may have moments of feeling as if I have temporarily lost my mind but I am sane enough to know it would be silly to make a 19 hour drive away to buy coconut ice cream.  As I have yet to find a coconut ice cream here any where near comparable to either of them, I have no other choice than to make some cookies to satisfy my coconut craving.

When you look at the list of ingredients, your first thought might be 'these are nothing more than Cowboy Cookies'. While these Chunky Coconut Chocolate Pecan Cookies share many of the ingredients as some of the Cowboy Cookie recipes out there, they look and taste differently. Joanne Chang called her version of these cookies Chunky Lola Cookies (a naming contest resulted in a free trip to the Bahamas for the winner).

Some of the critical takeaways from making these cookies include the following: (1) creaming the butter and sugars for almost a full five minutes, (2) toasting the pecans, (3) using chunks of both semi-sweet and white chocolate (I don't think I will ever use chocolate 'chips' again), (4) using a 1/4 cup ice cream scoop to form the cookies, (5) removing from oven when edges are browned and centers still soft even though you think they aren't done, (6) chilling the dough overnight, and last but not least (7) using the full 1 1/2 cups of both all-purpose flour and chopped pecans.

The misreading of the amount of all-purpose flour and pecans turned out to be a blessing in disguise. I provided the recipes original ingredient amounts in the recipe below, just in case you want them.

The addition of chopped white chocolate was an after-thought (although I thought of it before refrigerating the cookie dough). This bought the total of chocolate in these cookies to 11 versus 9 ounces. More was definitely better.

So were they as good as the cookies from the grocery store bakery? The simple answer to that question is 'yes, maybe better'.  The only thing making them even better would be to turn them into ice cream sandwiches with some of that South Carolina or east coast coconut ice cream. But that isn't happening (deep sigh).

With a glass of milk, one cookie is completely satisfying. They are thick, crispy on the edges, chewy in the center, large oh-so delicious cookies. Bigger was definitely better here. If you don't have a 1/4 cup ice cream scoop, using a measuring cup. And if you want more than 18 bakery large, perfect Chunky Coconut Chocolate Pecan Cookies, make two batches. Just don't try to make them smaller. They won't be the same.

Recipe
Chunky Coconut Chocolate Pecan Cookies (a slight adaptation to Joanne Chang's Chunky Lola Cookies as shared in her cookbook Flour: Spectacular Recipes from Boston's Flour Bakery and Cafe)
Makes approximately 18 cookies

Ingredients
11 Tablespoons unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar
2 large eggs, room temperature
1 1/2 cups unbleached all-purpose flour (original recipe calls for 1 1/4 cups of flour)
2/3 cup old-fashioned rolled oats (not instant or quick cooking)
1 teaspoon baking soda
1/2 teaspoon kosher salt
9 ounces bittersweet chocolate (62-70 percent cacao), chopped into 1/2 inch pieces
2 ounces white chocolate, chopped into chunks
1 1/2 cups pecans, toasted and chopped (original recipe calls for 1 1/4 cups of pecans)
1 cup sweetened shredded coconut

Directions
1. In stand mixer fitted with a paddle attachment, cream butter for approximately 20 seconds. Add granulated sugar and light brown sugar. On medium speed cream butter/sugars for approximately 5 minutes (or until light and fluffy). Stop the mixer several times and scrape sides and bottom of the bowl with a rubber spatula to release any clinging/chunks of butter or sugar. Do not skip this step. Note: If using a hand mixer this could take approximately 10 minutes.
2. Beat in eggs and vanilla on medium speed for 2-3 minutes or until thoroughly combined. Scrape bowl again to make certain eggs are thoroughly incorporated.
3. In a medium bowl, stir together flour, oats, baking soda and salt. Add chocolate, pecans and coconut, tossing until combined. 
4. On low speed or using a wooden spoon, slowly add the flour mixture to the butter/sugar mixture. Mix until just combined and the dough is evenly mixed.
5. Scrape the mixture into a bowl, cover tightly and rest in the refrigerator overnight (or at least 4 hours) before baking.
6. Preheat oven to 350 degrees (F). Position rack in the center of the oven. Line baking sheets with parchment paper.
7. Using a 1/4 cup ice cream scooper, place dough on prepared baking sheets, spacing approximately two inches apart. Flatten each ball slightly with the palm of your hand. 
8. Bake for 19-22 minutes or until cookies are golden brown on the edges and slightly soft in the center. Let cookies cool on baking sheet for 15-20 minutes or until cool enough to remove with a spatula. Transfer cookies to a wire rack to cool completely or eat while still slightly warm.
Note: Cookies can be stored in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

A cluster of birch trees in color and in black/white.