Sweet & Spiced Pumpkin Seeds…*
…carve yourself a crunchy little snack

There may be a few things I love more than chocolate and peanut butter in the fall:
1. My family
2. My boyfriend
3. Boots—tall, short, leather, suede—you name it!  
4. Slipper Socks (aka those extra-long, fuzzy, knee-high socks that only skiers should wear…)
5. Honeycrisp Apples
6. Roasted Pumpkin Seeds  

Even though pumpkin carving is one of my favorite past times of fall, I’m beginning to realize that I may actually enjoy the dissecting part more than I do the carving. It’s probably because I have a secret obsession with pumpkin seeds—an obsession I can only experience once a year. Yes it’s true, you can find these seeds year round, but they are the freshest (and most accessible) in the fall when pumpkins are in season—especially when you gather them yourself :)

There are millions of different ways to roast your seeds, but this year, I was craving a particularly sweet, yet somewhat spicy taste. I tossed them in sugar, cinnamon, nutmeg & ground cloves for a sweet crispy snack. Add extra flavor and crunch to your soups and salads by tossing a handful of these roasted pumpkin seeds in them—or if you’re like me, just eat them for a delicious, nutritious snack. 
The Ingredients…*
(double or triple recipe, depending on amount of seeds)
1 cup pumpkin seeds
1 tablespoon melted butter  
1 ½ tablespoon granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
Dash of salt, to desired taste

The Instructions…*
(1) Heat oven to 300° F
(2) Rinse or soak seeds and get as much of the pulp off of them as possible
(3) Quickly pat them dry with a paper towel, or as Rachel Ray explained on her show, “Hit ‘em with a blow dryer
(4) In a large bowl, toss seeds in melted butter, sugar, cinnamon, nutmeg & ground cloves. Sprinkle in a dash of salt, to desired taste
(5) Spread coated seeds in a shallow baking sheet, lined with aluminum foil
(6) Bake for 40-45 minutes, turning from time to time, until nicely browned and crunchy (This time will vary depending on how many seeds you are roasting)
Time to enjoy! The best part is that my house smelled like sweet cinnamon rolls for hours afterwards :)
Pumpkin Chocolate Chip Bars…*
…pumpkin + chocolate = deliciousness

I have a confession. I used to despise pumpkin - flavored anything. I used to run away from the pumpkin pie at Thanksgiving. I used to skip dessert altogether rather than force myself to eat that creepy-looking bright orange pie. It wasn’t until earlier this year that my life was transformed. Aforementioned, I lived with my sister—the ultimate pumpkin-everything lover. My first pumpkin experience was a Starbuck’s Pumpkin Spice Latte, which I immediately fell in love with. Then, I curiously experimented with Pumpkin Oat Streusel Bread, which I also thoroughly enjoyed. This year, I explored the flavor once more with my Pumpkin Spice Latte Cake, which happens to be one of my favorite desserts, ever. I’ve recently seen and heard that chocolate pairs wonderfully with pumpkin, but again, I avoided it. But you know what they say, if you’ve never tried it, how can you judge it? True story: I let my walls down and fell in love. Pumpkin + Chocolate = pure deliciousness. Who knew!? Now it’s your turn to give it a try :)
The Ingredients…*
(recipe by: Bake at 350)
2 cups all-purpose flour
1 & 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1 tsp. baking soda
3/4 tsp. coarse salt
1 c unsalted butter, at room temperature
1 & 1/4 cups sugar
1 egg
2 tsp. vanilla
1 cup pumpkin puree
12 oz. chocolate chips (I used milk chocolate)
The Instructions…*
(1) Preheat oven to 350° F; Line bottom and side of 13x9" pan with foil, leaving an overhang on all sides
(2) Whisk together the flour, spices, baking soda and salt
(3) Cream together the butter and sugar on medium-high until smooth
(4) Beat in the egg & vanilla; then beat in the pumpkin puree (don’t worry if it looks curdled)
(5) Add the dry ingredients and mix on low just until combined; finally, stir in the chocolate chips
(6) Using an offset spatula (or the back of a spoon), spread the batter into the prepared pan
(7) Bake for about 35-40 minutes or until a toothpick comes out clean
(8) Cool completely in the pan; then lift the bars from the pan using the foil; peel off the foil and cut into squares
Even my thighs agree that these bars are worth every. single. bite.  ;)
How to Freeze Cookie Dough…*
… a smart, time-saving idea for those ‘gotta-have’ moments

Do you ever crave homemade cookies but dread the mess and headache it involves to make them? No, I’m not talking about the pre-sliced cookies that come packaged in a tube, or the ‘Break ‘n’ Bake’ ones that you simply throw in the oven. I’m talking about the ooey, gooey, thick homemade cookies that hold a special place in your heart. Okay, well, maybe that’s just me. I mean, I know I’m obsessed with sweets and all, but I refuse to settle for those darn premade cookies at the grocery store. Most of the time, they’re dry, crumbly, and fall apart before they even make it into my tall glass of milk. Plus, I prefer a little more ‘chunk’ to my cookies, if you know what I mean. With that, I’d like to share with you this tutorial on freezing your homemade cookie dough for those ‘gotta-have a warm chocolate-chip cookie now’ moments.  If you still don’t know what I’m talking about, we can no longer be friends. After all, cookies make the world go ‘round. Duh.
The Supplies…*
1 batch of your favorite cookie dough, (I used my Triple Chocolate Peanut Butter Cookies)
Small ice cream scoop/cookie scoop
Parchment paper (or aluminum foil)
2 large baking sheets
Large Ziploc freezer bags, for storing
Permanent marker, for labeling
The Instructions…*
(1) Make 1 batch of cookie dough that freezes well (Like these cookies, or these Chocolate Chip Cookies)
(2) Cover 2 large baking sheets with parchment paper (or foil—whichever you have on hand)
(3) Using ice cream scoop, place mounds of cookie dough onto baking sheet, leaving just enough space between them that they don't get stuck together
(4) Place the baking sheets in the freezer until the cookie dough is hard; about 2 hours
(5) Remove pans from freezer and place cookie dough balls in large Ziploc bags, labeled with cookie type, date, and baking instructions
(6) Once the bags are full, lay them flat, remove as much air as possible, and zip them tightly shut
(7) Finally, stash the cookies in the freezer for up to 2 months
(*) Note: When you go to bake the cookies, it is recommended that you let the cookies thaw for 30 minutes beforehand, or if you’re impatient like me, just bake them for a couple minutes extra :)
Now this is what I’m talking about  :)

Cookie-Bottomed Vanilla Bean Cupcakes…*
… a sweet celebration for my sister’s birthday  

Moving to Chicago was one of the hardest things I’ve ever had to do. Last year, I was living in Grand Rapids with my sister, in a brand new house, with my own bathroom, a walk-in closet, and a covered parking spot for my car. I was accustomed to a Monday-Friday class schedule, and a part-time work schedule. I was surrounded by all my friends and the words “public transportation” did not cross my mind. Now, my world is crammed inside a 600 square foot apartment, stuffed to the brim with clothes, shoes, pans, cupcake liners, sprinkles, and a teeny tiny counter just big enough for my KitchenAid. Sometimes I work at 4:00am, and sometimes I work until 4:00am. The words “insomnia,” “insanity,” and “irritated” are the most frequently used words in my vocabulary. As thankful as I am to have a job in a world full of unemployed, overqualified people, there are days when I just want to run and hide from the chaos and confusion of ‘finding my niche.’ These are the days when I wish I could be with the one person who understands me the most, my sister.

She is my support, my strength, my guidance, and my best friend.I can’t imagine what my life would be like without her. It wasn’t until I moved to Chicago that I realized how much I needed her, even for the littlest things. I wish she was here to tell me my shoes don’t match and to help curl the back of my hair. I wish she was here to cook dinner with me and watch the Real Housewives of Beverly Hills just to make fun of their ridiculousness. I wish she was here to taste-test my cupcakes and leave me with the perfect ‘bite picture’ for my blog. At the end of the day, I really just wish she was here to talk to and spend time with because no one compares to her. 
This year, for her birthday, I wanted to go above and beyond to show her just how much she means to me. I knew she was getting together with a few of her closest friends for dinner and bowling so I made sure to get work off, and I begged my boyfriend to drive me to Grand Rapids. I wrapped up her favorite pumpkin candles, sparkly jewels, and a classy new clutch in a polka dot bag, and packed up my cupcake carrier with these cookie-bottomed vanilla bean treats. (Note: I’ve never kept a secret this long from my sister, so it was pretty impressive that my plan didn’t fall through).  Needless to say, she was ecstatic and appreciative of the efforts I put into making her birthday a success.

Dear sister, if you ever get the chance to read this post, just know that I love you and I hope you had the most wonderful birthday. May all your wishes come true, xoxo <3
The Ingredients…*
Recipe adapted from: How Sweet Eats
For the Cookie Bottoms (& tops)
1 cup butter, softened
1 1/2 cup brown sugar, loosely packed
2 eggs
2 teaspoons vanilla extract
2 2/3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cup chocolate chips

For the Vanilla Cake Layer
1/2 cup butter
1 cup white sugar
2 eggs
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon baking powder
1/3 cup milk

For the Vanilla Bean Buttercream
2 sticks of butter, softened
2 1/2 cups powdered sugar
1 tablespoon vanilla extract
Dash of salt
1-2 tablespoons of milk or heavy whipping cream, if needed
The Instructions…*
(Yields about 18-20 cupcakes)
For the Cookie Bottoms (& tops)
(1) Sift flour, baking soda, and salt together and set aside in a bowl.

(2) Beat butter and sugar together in the bowl of an electric mixer until it’s light and fluffy; add egg and vanilla and beat until combined
(3) Add in dry ingredients and mix until just combined; fold in chocolate chips
(4) Line a muffin tin with liners and give each a quick spritz of non-stick spray
(5) Using a spoon also sprayed with non-stick spray, press about 1 1/2 tablespoons of cookie dough into the bottom of each liner; reserve the rest of the dough for later—you will need it to make the cookie toppers :)
For the Vanilla Cake
(1) Preheat oven to 350° F
(2) Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes
(3) Add eggs and vanilla and beat until combined
(4) Combine dry ingredients in a bowl; Add half of the dry ingredients, mixing until just combined
(5) Add the milk. Once mixed, add remaining dry ingredients
(6) Using an ice cream scoop, drop batter on top of cookie dough mixture and bake cupcakes for 15-18 minutes; set aside and allow time to cool
(*) While oven is still hot, use scoop remaining dough onto cookie sheets and bake for 10-12 minutes, or until golden brown; allow time to cool. Meanwhile, prepare buttercream…
For the Vanilla Bean Buttercream
Recipe adapted from: How Sweet Eats
(1) Cream butter in the bowl of an electric mixture until completely smooth and creamy
(2) With the mixer on low speed, add in powdered sugar slowly
(3) Gradually increase mixer speed and add vanilla and salt, then beat for 2-3 minutes, scraping down sides and bottom of the bowl
(4) If frosting is too thick, add milk (or whipping cream) 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens
cookie-bottomed cupcake + vanilla bean buttercream + (lots of) colorful sprinkles = amazeballs
cookie. cake. frosting. sprinkles. cookie. candle. the ultimate birthday treat.
Gourmet Caramel Apples…*
…dip into your sweet tooth

Fall is the season for apples. Apple pie. Apple bread. Apple cake. Apple muffins. Apple fritters. Apple turnovers. Apple mojitos (wait, what?). But above all, my all-time favorite is caramel apples. There is something about chewy, taffy-like caramel on top of a crisp, tart apple that excites me. Add a drizzle of chocolate and a handful of crushed peanuts, or better yet, snickers, and my life is complete.

For a fun girls night in, my friend Michelle and I got together to make these gourmet caramel apples, as inspired by the Rocky Mountain Chocolate Factory from back home. We chopped, dipped, rolled, drizzled, and sliced, but after a couple hours of work, we guiltlessly indulged. All I can say, is that these apples are sure worth the time they took to prepare. They are absolutely divine.
If you have the patience (which, unfortunately, I do not), I recommend making a homemade caramel for a softer, creamier coating. Nonetheless, gather up some apples and your favorite candy bars, cookies, and/or sprinkles because it’s time to get dippin’.
The Ingredients…*
5 medium apples, washed, well dried, and chilled
1 bag (11 oz.) caramels (I used Kraft)
2 Tablespoons water
Chocolate chips, for drizzling
Candy melts, for drizzling
Assorted candy bars, cookies, and sprinkles, for garnish
Popsicle or sucker sticks
Colorful ribbons, for decorating
(*) Before you begin, make sure all of your toppings are ready to go—candy bars are unwrapped, cookies are crushed, and peanuts are chopped—because the caramel dries very quickly!
The Instructions...*
(1) Wash and thoroughly dry chilled apples; insert a wooden stick into each. Return apples to the refrigerator until caramel is ready for dipping
(2) In a heavy 3-qt. saucepan, bring caramels and water to a boil over low-medium heat, stirring constantly.
(3) Dip each apple in one quick motion into hot caramel mixture to completely coat; let excess caramel drip off and place on baking sheet lined with wax paper.
(4) Immediately sprinkle with crushed cookies, candy bars and other toppings, pressing lightly to hold them in place
(5) In a microwave, melt candy coating or chocolate chips for 30 second intervals; stir until smooth; Transfer to a small plastic bag and cut a small hole in a corner of bag.
(6) Carefully drizzle melted chocolate or candy coating over apples and decorate with even more sprinkles.
(*) Time to slice and enjoy! :)
 Pumpkin Spice Pancakes…*
… pumpkin pie stacked high

Pumpkin pie for breakfast? Count me in! These fall-inspired cakes warm your soul from the inside out and make you want to jump and shout. (Yes, that just happened—who knew I could rhyme?) With just a few household ingredients, a scoop of pumpkin, a hot griddle, maple syrup, and a sprinkle of cinnamon and sugar, you too can enjoy these light and fluffy breakfast cakes. As my boyfriend would say, it’s like eating a freshly baked pumpkin pie stacked high in pancake form.” I couldn’t agree more ;)
The Ingredients…*
(Recipe adapted from Annie’s Eats)
1 1/4 cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder

1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
1/2 cup pumpkin puree
1 large egg
2 tablespoons vegetable oil or melted butter
The Instructions…*
(1) In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine
(2) Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup
(3) Add the wet ingredients to the dry ingredients and whisk together just until combine (batter will be lumpy)
4) Heat a greased skillet or griddle over medium heat; once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more
(5) Repeat with the rest of the batter until it has all been cooked, re-greasing the pan as needed
Stack ‘em high…
Add a square of butter…
Sprinkle with cinnamon and sugar...
Drizzle with sweet maple syrup...
And finally, take a bite! Yummmm :)
Peanut Butter Fudge Brownie Bricks…*
… a deliciously stacked chocolate peanut buttery treat

In a desperate attempt to create a chocolate, peanut buttery treat to fulfill my cravings, this recipe was born. I started with a warm batch of fudgy brownies (which would generally be enough chocolate for the average person), added a thick layer of peanut butter mousse (because I can), and another layer of chocolate cheesecake frosting (because I’m not normal). I don’t even know what got into me in the process of making these ridiculous brownies, but I’m not ashamed one bit. To be honest, I didn’t even know what to call these massive, deliciously stacked brownies, so I went with the closest thing they resemble: bricks. Ooey, gooey, chewy, chocolatey and peanut buttery stacked bricks.
If you’re into that sort of thing, you should give these a try ;)
The Ingredients…*
For the Fudgy Brownies
1 box of your favorite brownie mix
oil, eggs, and water according to package 

For the Peanut Butter Layer

(Recipe adapted from  Guilty Kitchen)
1/2  block cream cheese (4 ounces), at room temperature
1 cup creamy peanut butter
1/2 cup powdered sugar, sifted

3/4  cup heavy whipping cream
1/2 teaspoon vanilla

1/4 teaspoon salt 
For the Chocolate Cheesecake Frosting
(Recipe adapted from How Sweet it is
1/4 cup butter, softened
1/2 block cream cheese (4 ounces), softened
1 1/2 teaspoons vanilla extract
2 cups powdered sugar
3 tablespoons dark cocoa powder
1 tablespoon milk, if needed
The Instructions…*
For the Fudgy Brownies
(1) Preheat the oven to 350° F
(2) Prepare and bake the brownies according to the directions
(3) Allow time for the brownies to cool; in the meantime, prepare the Peanut Butter Layer 

For the Peanut Butter Layer
(1) In the bowl of a stand mixer or in a bowl with a hand mixer, beat the cream cheese and peanut butter until fluffy
(2) Add the sugar, vanilla and salt and beat again
(3) Put the peanut butter concoction into another bowl, clean out the first bowl and whip the cream to stiff peaks
(4) Fold the whipped cream into the peanut butter and continue until completely combined
(5) Using a rubber spatula, spread the peanut butter mousse on top of the cooled brownies and set aside; meanwhile, prepare the Chocolate Cheesecake Frosting
For the Chocolate Cheesecake Frosting
(1) In the bowl of an electric mixer, beat butter and cream cheese together until smooth; Add in vanilla
With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time and add cocoa powder, increasing the speed to mix
(3) If the frosting it a bit too thick, add milk 1 teaspoon at a time, until desired consistency is reached.  If it is too thin, add additional sugar gradually

(4) Once consistency is reached, spread frosting atop peanut butter layer on brownies and refrigerate for an hour, or until ready to serve
Top ‘em with chocolate jimmies, if you like….
Slice ‘em up to serve to your guests….or to yourself
Don’t forget to give ‘em a try, just to make sure they passed the taste test ;)
Chocolate Peanut Butter Pretzel Bites…*
… a quick & satisfying bite-size snack

To me, this is the perfect snack—a combination of all my favorite things in one, teeny, tiny bite-size chomp. A no-bake recipe that only requires six ingredients and an hour of your day? Yes please. Sweet. Salty. Creamy. Crunchy. Peanut butter. Chocolate. Need I say more? Didn’t think so. Go on, get your dip on. 
Salty & sweet divine treat.
The Ingredients…*
(Recipe by Two Tiny Kitchens)
1 cup creamy peanut butter
2 tbsp. butter, softened
1/2 cup powdered sugar
3/4 cup brown sugar
Mini salted pretzels
1 bag chocolate chips (I used milk chocolate)
The Instructions…*
(1) Combine peanut butter and softened butter in a large bowl with a fork or whisk, or in a stand mixer
(2) Add the sugars and mix to combine (At this point if the filling will roll easily into balls without sticking to your hands you’re ready to go.  If not, add a little more of each sugar until you reach a consistency that is easy to roll)
(3) Use a teaspoon measure to scoop the filling and roll each portion into a small ball, then sandwich them between two whole pretzels
(4) When all the balls are rolled and successfully sandwiched, stick the whole tray in the freezer for about half an hour
(5) Pour the chocolate chips into a microwave safe bowl and heat at 30-second intervals, stirring occasionally until completely melted
(6) Remove the pretzel sandwiches from the freezer and quickly dip each half-way into the melted chocolate; return to the tray and repeat with remaining sandwiches
(7) When all are dipped, return the tray to the freezer to set up completely
(8) Store the sandwiches in the refrigerator until serving time…and enjoy :)
Peanut Butter Oatmeal Squares…* 
…a ‘healthy’ snack made for my parents with love

My parents mean the world to me and whenever I get the chance to see them—even for a few hours here and there—I want it to be special. I met up with them in Michigan City last weekend for a short afternoon of shopping, eating and a quick wardrobe exchange. I wanted to make them something sweet to enjoy on their ride home—something with chocolate and peanut butter that was kinda healthy. 

The reason I say that is because my father is a prominent dentist and my mother is a dental hygienist turned personal trainer. Both professions are contrary to my passion and obsession with sugar, butter, and all things sweet. You’re probably wondering how this sweet tooth came to be. Well, believe it or not, my parents are both guilty of having a (very large) sweet tooth. Although, thanks to my daily habit of flossing and working out (cough cough), I am cavity free and healthy. Well, maybe not quite the second part… ;) Regardless, I thought this recipe was perfect for my chocoholic and peanut butter loving parents.
Not only did I inherit the Ellis sweet tooth, but also the ability to calculate incredibly complicated mathematic problems such as this one: Oatmeal + peanut butter + chocolate chips = healthy snack. Told ya I was a smarty pants…hehe. Now go enjoy this healthy delectable goodie before some other mathematician figures out my secret formula!
The Ingredients…*
(Recipe by How Sweet Eats)
1 cup whole wheat pastry flour
1 cup old fashioned oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
3/4 cups creamy peanut butter
1 tablespoon vanilla extract
1/2 cup milk
1/3 cup mini chocolate chips
The Instructions…*
(1) Preheat oven to 350 ° F
(2) In the bowl of an electric mixer, add peanut butter and sugar and mix on high speed until fluffy, about 2-3 minutes
(3) Add in vanilla extract and mix until combined
(4) Add in flour, oats, salt and baking soda, mixing on medium speed (*the dough will look crumbly and you want the peanut butter mix to be broken up into clumps)
(5) Add milk with the mixer on low speed, and mix until a dough forms; Fold in chocolate chips
(6) When dough is completely mixed, roll it into a ball with your hands. Then, place it in the middle of an 8×8 baking dish, pressing it to fit
(7) Bake for 18-20 minutes, or until set and golden on top
(8) Let cool completely, then cut into 9 squares and enjoy :)
Chewy Cherry Chocolate Chip Cookies [for a cause]…*
…nation-wide bake sale to help out a friend in need

It’s always a pleasure of mine to give to others--especially to those in need. When Erin of ‘The Spiffy Cookie’ reached out to me with an opportunity to participate in a bake sale to benefit her friend’s twin brother, I was more than willing to help out.

Dave was in a motorcycle accident on August 20th during which he sustained multiple injuries including a fractured left ankle and a right below the knee amputation. Currently, he is in rehabilitation and once his legs heal, David will need a prosthetic leg to walk again. There will be a “5K Run for Dave” with all proceeds going towards the expensive medical bills and the purchase of a prosthesis. Since Erin cannot attend, her contribution was to gather up all of the bakers and bloggers across the country to do what we do best: BAKE!
After much thought and planning, I decided to make chewy cherry chocolate chip cookies in his honor. They are extremely soft, flavorful, comforting, and most importantly, easy to ship! :) If you’d like to try them, head on over to Erin’s site to place your bid and I’d gladly send them your way!

Bless her heart for organizing this tremendous nationwide bake sale in his honor. So far, it’s been very successful with bids on almost all of the items. However, there are still plenty of goodies that need homes—including mine! Check out her site for all the details on how to get your hands on these treats and help out a great cause. 
The Ingredients…*
(Recipe adapted from Martha Stewart 
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 sticks unsalted butter, room temperature
2 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 1/2 cups milk chocolate chips
1 cup white chocolate chips
1 1/2 cups (8 ounces) dried cherries
The Instructions…*
(1) Preheat oven to 375 ° F
(2) Whisk together flour, baking soda, and salt, set aside
(3) Beat butter and sugars until pale and fluffy
(4) Add eggs, 1 at a time, beating well after each addition
(5) Beat in vanilla, then flour mixture
(6) Mix in chocolate chips and cherries
(7) Refrigerate dough for 1 hour (Very important or cookies will turn out flat!)
(8) Roll or scoop dough into 1 3/4-inch balls (about 3 tablespoons each), and arrange on parchment-lined baking sheets, spacing about 3 inches apart
(9) Bake until edges are golden, 12 to 14 minutes
(10) Let cool on sheets set on wire racks for 10 minutes; transfer cookies to racks; let cool completely and enjoy :)
Package them up, tie them with cute ribbons & pass them (or ship them) out to your favorites.... <3

little shortcake...*