Hot Cocoa Meringue Cookies

 These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate. Thank you Chocolate, Chocolate and More

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season. Thank you Princess Pinky Girl

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Cranberry Pumpkin Bread

For me..the best of both worlds...Pumpkin and Cranberry together. Thank you Lemon Tree Dwelling

2 c. granulated sugar
1 c. packed brown sugar
¾ c. vegetable oil
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
½ tsp. allspice
½ tsp. nutmeg
½ tsp. ginger
1 (15 oz.) can pumpkin puree
2 eggs
3½ c. flour
⅓ c. water
2 c. fresh cranberries

Cream Cheese Icing
1 c. powdered sugar
2 oz. cream cheese, softened
2 tsp. milk
½ tsp. vanilla

*Icing recipe can be doubled according to taste

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. 
• Beat at low speed until blended.
• Add baking soda, baking powder, salt, and spices. 
• Beat until blended.
• Add pumpkin and eggs. 
• Beat until blended.
• Add flour and water and stir just until blended.
• Stir in cranberries.
• Pour batter into two (5x9 inch) loaf pans that have been greased and floured.
• Bake at 375 degrees for 55-65 minutes or until a toothpick inserted in the center comes out clean.
• Remove from oven 
• Cool 10 minutes in pan, then remove to a wire rack to cool completely.
• Combine icing ingredients and mix until smooth. 
• Spoon icing over bread.

Snowman Bark

Snowman Bark is so fun and easy to make! It also makes a great Christmas gift for friends, a hostess or neighbors!  Super fun to make on a snow day with the kiddos too! Thank you Party Pinching

RM Palmer 1 pound Belgian Milk Chocolate Bullion Bar
2 cups mini marshmallows
black edible marker
orange edible marker
1 cup pretzel sticks
white nonpareils sprinkles

• Using the edible markers, make a snowman face on the mini marshmallows.
• Snap the pretzel sticks into small pieces.
• Melt the Chocolate over a double boiler until smooth.
• Pour onto a cookie sheet lined with parchment paper and IMMEDIATELY top with the marshmallows, pretzel sticks and sprinkles.
• Put in refrigerator to harden - about 20 minutes.
•  Once completely set, break into pieces. 
• You can wrap them up in cellophane bags or put them in a pretty tin as a gift too!
• Now you have an adorable treat for Christmas! 

Cranberry and White Chocolate Cookies

Soft, thick, and puffy white chocolate chip cranberry cookies

3/4 cup unsalted butter, softened to room temperature
3/4 cup (150g) packed dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries

• Beat the butter for 1 minute  until completely smooth and creamy. 
• Add the brown sugar and granulated sugar and mix until fluffy and light in color. 
• Beat in egg and vanilla. 
• Scrape down the sides and bottom of the bowl as needed.
• In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. 
• Slowly mix into the wet ingredients until combined. The dough will be quite thick. 
• Add the white chocolate chips and dried cranberries  
• Mix until evenly disbursed. 
• Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours  
• Chilling is mandatory for this cookie dough.
• Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes
• Preheat oven to 350F. 
• Line two large baking sheets with parchment paper or silicone baking mats. 
• Set aside.
• Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. 
• Scoop about 1 Tablespoon of dough and roll into balls. 
• Place 10 - 12 on each baking sheet. 
• Bake in batches for 8-10 minutes, until barely golden brown around the edges. 
• They will look extremely soft when you remove them from the oven. 
• Allow to cool for 5 minutes on the cookie sheet. 
• If the cookies are too puffy, try gently pressing down on them with the back of a spoon. 
• They will slightly deflate as you let them cool. 
• Transfer to cooling rack to cool completely.

Make ahead tip: 
Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature before rolling into balls. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Peppermint Hot Cocoa Krispie Treats

Everything we love so much about the holidays; hot cocoa with marshmallows and peppermint all on top of the classic rice kripie treat. Thank you Your Home Based Mom

1 Tbsp butter
1 16oz package mini marshmallows
8 C rice krispie cereal
1 1/2 C milk chocolate chips
Hot Cocoa Frosting:
1/2 C butter softened
2 1/2 C powdered sugar
1-2 Tbsp milk
1/3- 1/2 C dry hot cocoa mix adjust amount to taste
Toppings:
1/2 C milk chocolate chips
1 C mini marshamallows
1/4 C mini candy canes crushed

• Coat 15×10 glass baking dish with cooking spray.
• Set aside.
• In a large plastic microwaveable bowl place butter and mini marshmallows 
• Microwave 1 minute, stir, microwave 30 seconds, stir well.
• If not completely melted microwave 15 seconds more.
• Stir in half rice krispies; mix well.
• Stir in remaining rice krispies; mix until well coated.
• Pour into baking dish, lightly wet hand with water and press flat into pan.
• Allow to cool completely.
• Invert onto cutting board or piece of parchment paper and give it a jiggle to remove treats.
• For the frosting  cream butter, add powdered sugar 1 C at a time in a small mixing bowl
•  Mix well.
• Add 1-2 Tbsp milk until creamy but thick.
• Add dry hot cocoa mix; mix until incorporated.
• Spread hot cocoa frosting on the top of krispie treats.
• Sprinkle topping marshmallows and crushed candy cane evenly over frosted treats.
• In a microwave bowl melt chocolate for 30 seconds, stir well, 
• Microwave 15 seconds more, stir until smooth.
• Drizzle chocolate using a fork back and forth to garnish.
• Let cool completely.
• Cut into 4×4 square pieces.
• Cover airtight until serving and enjoy!

Spicy Cranberry Barbecue Meatballs

Just three simple ingredients. Can be made on the stove top, or in your slow cooker. A great appetizer or serve with rice for a simple weeknight meal. Thank you Yellow Bliss Road

2 14-ounce packages frozen meatballs (if using homemade, about 55-60 small)
1 14-ounce can whole cranberry sauce
1 17-ounce bottle spicy barbecue sauce

• Combine sauces over medium heat in a large deep skillet and cook until bubbly.
• Add meatballs in a single layer and stir to coat completely. 
• Reduce heat to medium-low, cover and cook until meatballs are 
• heated through; about 15 minutes for frozen.
• Remove cover and continue to cook for several minutes, stirring occasionally, until sauce is reduced and completely coating the meatballs.
• Serve on their own as an appetizer, or as a main dish over rice.

Sparkling Cranberry White Chocolate Cake

An absolutely amazing cake. Just look at those sugared cranberries- are they festive or what! Thank you Life, Love and Sugar

Sparkling Cranberries

2 cups fresh cranberries

1 1/2 cups (310g) sugar, divided

1 cup (240ml) water

Cranberry Cake

3 1/3 cups (433g) all purpose flour

2 cups (414g) sugar

2 1/2 tsp baking powder

1 1/2 cups (336g) salted butter (340g), room temperature

3 eggs

2 tbsp vanilla extract

1 cup (240ml) sour cream

1 cup (240ml) milk

3 cups fresh cranberries

White Chocolate Icing

12 oz white chocolate chips

3/4 cup (180ml) heavy whipping cream

3/4 cup (168g) butter, room temperature

8-9 cups (920-1035g) powdered sugar

Sparkling Cranberries

• Bring 1 cup sugar and water to a simmer in a saucepan. 
• Simmer until sugar is completely dissolved.
• Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
• Add cranberries and stir to coat.
• Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
• Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. 
• Roll them a few times to get a couple layers of sugar on them.
• Set cranberries aside to dry for a hour or so.

Cranberry Cake

• Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
• Whisk together flour, sugar and baking powder in a large mixing bowl.
• Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. 
• Do not over mix.
• Gently stir in cranberries.
• Spread batter evenly between the three cake pan.
• Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
• Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.

White Chocolate Icing

• Place white chocolate chips in a metal bowl.
• Microwave heavy cream until it starts to boil. 
• Remove from microwave and pour over chocolate chips.
• Whisk chocolate and cream until smooth.
• Allow ganache to sit until mostly cool. It should be thick.
• Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
• Add butter and beat until it is fully combined.
• Slowly add powdered sugar and beat until it is fluffy and the right consistency. 
• Add more cream if needed.

To put the cake together:

• Remove cake domes from cakes with a large serrated knife.
• Place first layer of cake on cake plate. 
• Spread about icing on top in an even layer.
• Add second layer of cake and add more icing on top in an even layer.
• Add final layer of cake on top and ice the outside of the cake.
• Top the cake with sparkling cranberries and add some around the edge, if desired.

Eggnog Log Cookies

An ideal Christmas gift from your kitchen. Thank you Across My Kitchen Table

1 cup butter, softened

3/4 cup sugar

1 1/4 tsp. ground nutmeg

1 egg

2 tsp. vanilla

3 cups flour
FROSTING:

1/4 cup butter, softened 3 cups confectioners sugar, divided

1 tsp. vanilla

2 Tblsp. light cream (or use evaporated milk)

Ground nutmeg (freshly ground is wonderful!)

• Cream butter and sugar in a large mixer bowl. 
• Add nutmeg, sugar, and vanilla; mix thoroughly. 
• Stir in flour to mix well. 
• If necessary, chill dough for easier handling. 
• Shape dough into logs about 3 inches long and 1/2 inch in diameter. 
• Place logs 2 inches apart on ungreased baking sheets. 
• Bake at 350º for 15 minutes or until lightly browned. 
• Remove to wire racks and cool completely.
• For frosting, cream butter until light and fluffy. 
• Add 2 cups of the confectioners sugar and the vanilla; mix well. 
• Beat in cream and remaining sugar. 
• Frost cookies. 
• With the tines of a small fork, make lines down the frosting to simulate bark. 
• Sprinkle with nutmeg. 

Apple Pecan Stuffing

This Thanksgiving Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. Thank you Homemade Interest

2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. 
• Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
• Slowly toss until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Low Carb Loaded Cauliflower Bake

An easy low carb recipe that makes a great low carb side dish for Thanksgiving or Christmas!

2 small heads Cauliflower cut into florets
2 tbsp. Butter
3 cloves Garlic minced
2 c. Heavy Cream
4 oz. Cream cheese softened
2 c. Gruyere cheese shredded
1 c. Cheddar cheese shredded
6 slices Bacon cooked and crumbled
Salt and pepper to taste
Freshly ground black pepper
3 tbsp. Chives

• Preheat oven to 350 degrees F.
• In a large pot bring water to a boil and add cauliflower florets.
• Boil for 5-7 minutes or until cauliflower is slightly softened.
• Drain water and set cauliflower aside.
• In a medium saucepan melt butter and add garlic cooking for about 1 minute.
• Add heavy cream and bring to a boil then lower to a simmer.
• Add cream cheese and Gruyere cheese stirring until it has melted.
• Continue stirring over medium heat until the sauce begins to thicken, about 10 minutes.
• Salt and pepper to taste.
• Add cauliflower to a greased casserole dish.
• Pour cheese mixture over the cauliflower
• Top with cooked, diced bacon, and cheddar cheese.
• Cover with foil and bake for 30 minutes or until cauliflower is fork tender and cheese has melted.
• Garnish with chives before serving.

Double Peppermint Cupcakes

Peppermint exact and peppermint creamer are used both in the cupcake batter and frosting for a double peppermint dose. Thank you Roxana's Home Baking

1/2 cup butter, room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon peppermint extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup International Delight peppermint coffee creamer

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1-2 drops peppermint extract

2-4 tablespoons International Delight peppermint coffee creamer

• Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
• Set aside.
• Beat together the butter and granulated sugar until light and fluffy 
• Stir in the peppermint extract and the 2 eggs, beating well after each addition.
• Alternately, stir in the flour and baking powder with the peppermint creamer. 
• Stir until just combined.
• Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
• When the cupcakes are cooled, make the frosting.
• Beat the butter until light and fluffy 
• Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, beat well
• If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
• Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

 

Eggnog Coffee Cake Muffins

A wonderful breakfast treat for the Festive Season. Thank you Two Peas and their Pod

For the Streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar

3/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

5 tablespoons unsalted butter, cut into small pieces

For the muffins:

2 cups all-purpose flour

1/2 cup granulated sugar

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup eggnog

1 large egg

5 tablespoons unsalted butter, melted and cooled

1 teaspoon vanilla extract

For the eggnog glaze:

1 cup powdered sugar

3 tablespoons eggnog

Pinch of nutmeg

• Preheat the oven to 350 degrees F.
• Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
• Whisk until smooth.
• Pour the liquid ingredients over the dry ingredients and stir until just combined.
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup.
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon.
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze.
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
• Whisk until smooth.
• Drizzle glaze over the muffins. 

Chocolate Peppermint Rice Krispie Treats

Rice krispies go holiday! Thank you A Cultivated Nest

5-6 C. Kellogg's Rice Krispies
1 10.5 oz package of Peppermint Marshmallows 
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
5 candy canes, crushed

• Line a 9x13 baking dish with parchment paper or spray with some non-stick cooking spray. 
• Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
• Once they have completely melted, pour in the Rice Krispie cereal 
• Stir well coating all the Rice Krispies.
• Quickly pour the mixture in the baking dish and press down evenly. 
• Pour the chocolate chips into a small microwave safe dish 
• Heat in 20 second increments, stirring every 20 seconds until melted. 
• Remove from the microwave and let cool a few minutes.
• Scoop the melted chocolate into a sandwich bag and snip the corner of the baggie 
• Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats. 
• It doesn't have to be perfect
• Lastly sprinkle with the crushed candy canes. 
• They will stick on top of the melted chocolate.
• Cut evenly into squares.  
• Store in an airtight container for 4-5 days.

Rolo Double Chocolate Chip Christmas Cookies

Thank you Living Locurto

2¼ cup flour

1 tsp baking soda
½ tsp salt
1 cup butter
½ cup sugar
¾ cup brown sugar
1 small package instant vanilla pudding mix
2 tsp vanilla
1 egg
½ package chocolate chips (red and green)
½ cup dark chocolate chips (optional)
1 bag of Rolos
Holly Sprinkles (optional)

• Preheat oven to 350°.
• Stir baking soda, flour and salt; set aside.
• Combine butter, sugars and pudding mix, beating until fluffy.
• Add vanilla and egg; beat until smooth.
• Add dry ingredients; mix well.
• Stir in chocolate chips.
• Roll dough into balls and bake for 8-10 minutes.
• Remove cookies from oven, place on a wire rack to cool
• Before cookies cool, stuff a Rolo in the middle of the cookie.
• While the Rolo is still warm, gently add holly sprinkles to the top of the candy.

Old-Fashioned Ginger Snap Cookies

Incredibly easy and delicious Christmas Classic. Thank you Mom Endeavors

¾ cup shortening
1 cup sugar (white)
1 egg, unbeaten
¼ cup molasses
2 cups sifted flour
¾ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger

• Preheat oven to 375 degrees F.
• In a large mixing bowl, mix together all ingredients until well-combined.
• Roll dough into little balls (about the size of a walnut).
• Roll balls in sugar on drop on to a greased cookie sheet 1" apart.
• Bake 10-12 minutes.

Cream Cheese Chocolate Croissant Cookies

Fabulous cookies to give as a gift...or just keep for the family. Thank you Chocolate, Chocolate and More

1 cup butter, softened
1 block (8 ounces) cream cheese, softened
2 Tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
2 1/4 cups all purpose flour
1 egg white
1 tablespoon water
decorator sugar for dusting

2 tablespoons melted butter
6 tablespoons granulated sugar
2 cups mini chocolate chips

• Cream butter and cream cheese together until smooth. 
• Add in sugar and vanilla, beat again until incorporated. 
• Mix in flour and salt.
• Separate dough into 6 equal parts. 
• Wrap in plastic wrap and refrigerate for 30 minutes to firm up dough.
• Remove dough from refrigerator 
• Roll out each section of dough to about 8 inches in diameter, 
• Place on wax paper on a plate using wax paper to separate disks. 
• Place back in refrigerator for another 30 minutes.
• Working with one disk at a time, Brush with melted butter, 
• Then sprinkle 1 tablespoon sugar over entire surface and then 1/4 cup mini chocolate chips. 
• Cut into 8 wedges using a sharp knife or a pizza cutter works best. 
• Roll each wedge up starting with the wide end, into a croissant shape.
• Place cookies on a lightly greased or parchment lined baking sheet. 
• Beat egg white and water to create an egg wash. 
• Brush tops of cookies with egg wash then sprinkle with decorator sugar.
• Bake in a preheated 350 degree oven for 20-22 minutes just until golden. 
• Remove from oven and let rest on cookie sheet for 10 minutes before placing on racks to cool completely.

Cranberry Ginger Sugar Cookies.

These flavours are great together! Thank you 365 Days of Baking and More

1 1/2 cups + 6 tablespoons flour

3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 egg
1/2 cup chopped fresh cranberries
1 tablespoon chopped crystallized ginger

• In a medium bowl, sift together flour, baking powder, and salt.
• In the bowl of a mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until light and fluffy.
• Add the egg, cranberries, and crystallized ginger until thoroughly combined.
• Gradually add the flour and mix on lowest speed until just blended.
• Place a piece of plastic wrap on the counter and place half of the dough onto it, shaping it into a log about 2-inches in diameter.
• Do the same with the other half of the dough.
• Chill for several hours in refrigerator until firm.
• Preheat oven to 375 degrees F.
• Cut into slices about 1/4-inch thick and place on a baking sheet lined with parchment.
• Bake for 10 minutes, until firm, but not browned.