Serves 8-10 Prep 40mins - Cook 35mins plus chilling

Ingredients 

For the sponge

• 150ml vegetable oil, plus extra for the tins
• 200g self-raising flour
• 50g cocoa powder
• 1 tsp baking powder
• 250g brown sugar
• 150ml Greek yogurt
• 50ml milk
• 100ml strong coffee, cold
• 2 large eggs
• 100g white chocolate chips

For the chocolate buttercream

• 150g salted butter, softened
• 300g icing sugar
• 1 tbsp cocoa powder
• 50g dark chocolate

For the decoration

• 200g cookies
• 4 tbsp salted caramel sauce
• ½ tbsp milk
• dark chocolate (optional)

Method

1. Heat the oven to 190C/170C fan/gas 5. Oil two 20cm sandwich tins and line the bases with non-stick baking paper. Sieve the flour, cocoa and baking powder into a large bowl, then stir in the sugar. Whisk together the oil, yogurt, milk, coffee and eggs in a jug until combined. Gradually whisk the wet ingredients into the flour mixture until you have a smooth batter. Fold in the chocolate chips.
2. Divide the mixture between the tins and bake for 30-35 mins, until a skewer inserted into the centre of each sponge comes out clean. Remove from the tins and put on a wire rack to cool completely.
3. Meanwhile, make the buttercream. Beat together the butter, icing sugar and cocoa for 5-8 mins until smooth and creamy. Melt the dark chocolate in a bowl over a pan of boiling water, or in 30 second blasts in the microwave. Whisk the melted chocolate into the buttercream until fully incorporated. Put three quarters of it into a piping bag with a large, round nozzle.
4. Put one of the sponges onto a plate and pipe buttercream around its edge, with dots going around the circumference. Spread 2 tbsp of the remaining buttercream in the centre of the cake using a spoon or palette knife.
5. Mix together the caramel and milk with a pinch of salt. Spread half the caramel into the centre to cover the layer of buttercream. Crumble half of the cookies on top of that. Chill for 30 mins until the buttercream has hardened slightly.
6. Lay the second sponge on top of the first. Repeat the piping of the dots around the top of the cake, but this time fill the whole circle with dots of buttercream. Drizzle the salted caramel over the buttercream dots. Break the remaining cookies into halves or quarters and arrange on top of the cake, then grate over a little dark chocolate, if you like.

Save, make and rate: https://www.bbcgoodfood.com/recipes/chocolate-salted-caramel-cookie-cake 

I feel like we don't make the most of bananas... (we can add a splash of rum to give it a bit of a kick)

Upside-Down Banana Cake

This recipe is designed for a small round cake pan (16 cm / 6.3 inches in diameter). If you have a standard-sized cake pan, you should double the proportions.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 3 servings

Ingredients

For the Cake Batter

• 75 g butter
• 100 g sugar
• 1 egg
• 1 plain yogurt
• 120 g all-purpose flour
• 1 level teaspoon baking powder
• 1/2 teaspoon vanilla powder (or vanilla extract)

For the Caramelized Bananas

• 30 g butter
• 1 large pinch of salt
• 45 g sugar
• 3 ripe bananas (they should be ripe but still firm enough to hold their shape)

Instructions

1. Prepare the cake batter: In one bowl, mix all the dry ingredients together (flour, baking powder, vanilla). In another bowl, mix all the liquid/wet ingredients together (melted butter, sugar, egg, yogurt). Combine the two mixtures, stirring just until combined.Note: Do not overmix, otherwise the cake will become dense and lose its fluffiness when baked.
2. Preheat the oven: Set your oven to 170°C (340°F).
3. Make the caramel: In a small saucepan, combine the sugar, butter, and salt for the bananas. Melt over medium heat until the mixture is completely melted and lightly caramelized. Do not let it get too dark, as it will continue to cook in the oven.
4. Assemble: Grease your cake pan (preferably a springform pan or one with a removable bottom for easy flipping). Pour the warm caramel into the bottom, spreading it evenly to coat the base.
5. Add the bananas: Peel the bananas, slice them in half lengthwise, and arrange them on top of the caramel with the flat side facing down.
6. Bake: Pour the cake batter evenly over the bananas. Bake for approximately 50 minutes. Check if it's done by inserting a wooden toothpick into the center; it should come out clean.

Storage

You can keep this cake for 2 to 3 days at room temperature, wrapped tightly in plastic wrap. Enjoy!

You’ll love this blueberry lemon bread. It’s super moist and so delicious. I love it for breakfast. Something good to make this Memorial Day weekend.

INGREDIENTS
Bread
2 ½ cups cake flour, sifted and then measured (NOTE: If you are using all-purpose or plain flour, reduce the flour amount to 2 1/4 cups.)
2 teaspoons baking powder
1 teaspoon salt
2 eggs, well beaten
1 1/2 cups white granulated sugar
½ cup vegetable oil
½ cup whole milk
juice and zest of 1 large lemon
½ teaspoon pure vanilla extract
1 ¼ cups fresh or frozen blueberries tossed with 1 Tablespoon flour
If you are using frozen blueberries, be sure to thaw and then measure.
Granish: Extra blueberries and lemon zest (optional)
Icing
1Tablespoon butter
2 Tablespoons milk
1 3/4 cups confectioner’s sugar, sifted and then measured
4 Tablespoons fresh lemon juice
¼ teaspoon pure vanilla extract

INSTRUCTIONS
Preheat the oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl combine the flour, baking powder and salt and set aside.
In a separate mixing bowl, using an electric mixer or whisk, beat the eggs until light and fluffy.
Add sugar and oil to the eggs and stir using a wooden spoon or whisk. (NOTE: Don’t use an electric mixer for the rest of the mixing.) Over mixing will cause the bread to be tough.
Slowly add the dry ingredients to the egg mixture, alternating with the milk.
Add lemon zest, lemon juice and vanilla extract. Gently stir.
Gently fold blueberries into the batter. Pour batter into the prepared loaf pan. Place in the preheated oven. Bake for 50 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Be careful not to over bake. ( check on the bread after about 40 minutes. If it’s getting too brown, reduce the heat to 325 degrees and continue baking until a toothpick inserted in the middle comes out clean.
Allow bread to cool completely in the pan on a wire rack before glazing with the lemon icing and slicing.
Make the icing: Melt butter and milk together in a small saucepan. Pour the hot melted butter and milk over the confectioners’ in a small mixing bowl. Add lemon juice and vanilla extract and whisk well or beat until smooth and creamy. When bread is cooled, take out of pan and place on a wire rack and drizzle icing over bread. Let icing set for about 15 to 20 minutes before slicing. Garnish with fresh blueberries and lemon zest, if desired. Wrap bread in plastic wrap and store in an airtight container. Bread will stay fresh for up to 5 or 6 days.

You can make the recipe HERE.

Ingredients

• 230 g Carrot peeled into ribbons with a vegetable peeler
• 230 g Cucumber peeled into ribbons with a vegetable peeler
• 6 Medjool Dates pitted, chopped
• 2 tsp Fresh Ginger grated
• 2 tsp Ground Cumin
• 2 Garlic Cloves grated
• 1/2 cup Fresh Mint chopped
• 1/2 cup Fresh Cilantro chopped
• 3 tbsp Olive Oil
• 1 tbsp Lime Juice
• 1 tbsp Red Wine Vinegar
• Kosher Salt + Black Pepper to taste

Instructions

1. Thinly slice carrots and cucumbers with a vegetable peeler into ribbons.
2. In a large mixing bowl, combine the carrots, cucumbers, chopped dates, grated ginger and garlic, ground cumin, chopped mint and cilantro.
3. In a small bowl whisk together olive oil, lime juice, vinegar, salt and pepper.
4. Pour dressing over salad ingredients and toss with your hands until fully incorporated.
5. Let set for at least 30 minutes in the fridge before serving.

What you need:

450g broccoli
big handful of baby spinach (about 60g)
1 small onion
4 garlic cloves
olive oil
500ml bone broth
100g cottage cheese
175g feta
half a lemon
oregano, chili flakes, salt, pepper
fresh dill + parmesan to serve

Roast the broccoli, onion, garlic and feta with olive oil and spices at 215°C for 30 minutes. Throw everything into a blender with the broth, spinach, cottage cheese, lemon zest and juice. Blend until smooth, pour back into a pot to warm through, season to taste.
That's it. Tastes way more impressive than it has any right to for how little effort it takes.
20g protein per serving which is pretty solid for a soup

My daughter loves this sauce:

https://www.saltandlavender.com/creamy-tomato-pasta/#wprm-recipe-container-33118

It has been dubbed “Mommy’s sauce” in our house, and she won’t eat pasta with any other. It’s fine by me; I also like the sauce and it’s very easy. She wishes she could just eat the sauce. It’s a bit thick for soup, so what are some ways I can convert it? Or should I just let her go to town?

I made crack chicken noodle soup for the first time and it definitely does not belong in the “light soup” category.

It starts like normal chicken soup with broth, chicken, and noodles, but then ranch seasoning, cream cheese, cheddar, and bacon show up and completely change the situation. It ended up creamy, salty, cozy, and very hard to stop eating.

Things I learned: don’t add the noodles too early, soften the cream cheese first, and wait until the end to stir in the cheddar so the soup stays smoother.

I served it with crackers, but I think garlic bread would be even better.

What do you usually serve with creamy chicken soups — crackers, bread, grilled cheese, or nothing?

Recipe: Full recipe with storage tips and serving ideas: [Crack Chicken Noodle Soup](https://www.epsiloncommunityhub.com/crack-chicken-noodle-soup/)

Ingredients (serves 6):

4 cups chicken broth

2 cups shredded cooked chicken

1 packet ranch seasoning

4 oz cream cheese, softened

1 cup shredded sharp cheddar

½ cup heavy cream

6 strips cooked bacon, crumbled

3 cups cooked egg noodles

1 tbsp butter

Salt to taste

Fresh parsley for garnish

Method: Add chicken broth, butter, ranch seasoning, cream cheese, cooked shredded chicken, and heavy cream to slow cooker → cook LOW 2–3 hours until hot and creamy → stir occasionally so cream cheese melts smoothly → add cheddar near the end and stir until melted → stir in cooked egg noodles and bacon → taste before adding salt → garnish with parsley → serve hot.

Key tip: Add noodles at the end or cook them separately. They absorb broth fast and can get mushy.

"Oatflake" instead of oatmeal. "Sweet milk" instead of just milk. Sweet milk was just regular milk, you had to say so because buttermilk was common enough in baking that "milk" alone was ambiguous. I've seen that phrasing on maybe a dozen cards now, and they all seem to be pre-1950s.

At the top, underlined once 'Best'.

EDIT! Apologies - cookies not cake! I hadnt had any coffee!

🫔 Crispy Lavash Rolls with Potato and Mushroom Filling

📝 Ingredients:

For the filling:
* Pita bread / lavash – 2 large sheets
* Potatoes – 500 g
* Champignons – 350 g
* Onion – 1 piece
* Fresh herbs – 1 bunch
* Salt – to taste
* Ground black pepper – to taste

For frying:
* Vegetable oil – for frying

🔥 Preparation:

1. Peel the potatoes, cut them into pieces, and boil in salted water until tender.

2. Drain the potatoes and mash them until smooth.

3. Finely chop the onion.

4. Dice the champignons into small pieces.

5. Heat a little vegetable oil in a frying pan.

6. Fry the onion until soft, then add the mushrooms.

7. Cook the mushrooms and onion until the mushrooms are golden and the extra liquid has evaporated.

8. Add the fried mushrooms and onion to the mashed potatoes.

9. Finely chop the fresh herbs and add them to the filling.

10. Season with salt and ground black pepper.

11. Mix everything well until the potato-mushroom filling is evenly combined.

12. Lay the first sheet of lavash or thin pita bread on the work surface.

13. Spread half of the potato and mushroom filling evenly over the sheet.

14. Place the second sheet of lavash on top.

15. Spread the remaining filling evenly over the second sheet.

16. Roll everything tightly into one long roulade.

17. Cut the roll into thick slices.

18. Heat a little vegetable oil in a frying pan.

19. Place the slices cut-side down in the pan.

20. Fry on both sides until golden brown and crispy.

21. Serve warm.

📌 Notes:

* The video shows the filling being spread over two layers of lavash, then rolled tightly and sliced before frying.

* This recipe uses thin lavash or pita bread instead of homemade dough, which makes it quick and easy.

* The mushroom mixture should be cooked until the moisture evaporates, or the filling may make the lavash soggy.

* Mash the potatoes while they are hot so the filling turns smooth.

* Let the filling cool slightly before spreading it on the lavash so the bread does not tear.

* Spread the filling in a thin, even layer so the roll is easier to shape.

* Roll the lavash tightly so the slices hold together during frying.

* Use a sharp knife to cut the roll into neat pieces.

* Fry over medium heat so the outside becomes crisp without burning.

* These rolls are best served fresh and warm, while the outside is crispy.

* They can be served with sour cream, yogurt-garlic sauce, or a fresh vegetable salad.

💡 Summary:

* Lavash is a thin flatbread. If you cannot find it, use large thin flour tortillas, though the texture will be slightly different.

* Champignons means regular white button mushrooms or cremini mushrooms.

* This dish is similar to crispy pan-fried potato and mushroom roll-ups made with flatbread.

* It works well as a snack, appetizer, or meatless meal.

OP/Prep vid: http://www.jlaforums.com/viewforum.php?f=122

I threw a Hail Mary with this one and scored. I made this one up on the fly at the grocery store because I was in a time crunch and didn't have time to bake anything.

If you're looking for something that looks elevated without much effort, this is it. Perfect for summer cookouts.

——

Ingredients:

1 Frozen pound cake (16 oz)
1 Plain frozen Juniors NY cheesecake (24 oz)
Raspberry pie filling/topping (36 oz)
Cool Whip (16 oz)
Fresh raspberries (10 oz)
White chocolate chips (4 oz)
Vanilla extract (optional)
Lemon (optional for zest)

Optional garnish:
There were a few leaves I found in the raspberry container I saved for the garnish. You could use mint leaves if you have them, but I would not buy extra herbs just for this.

Tips:
 • Any cheesecake will be okay. My grocery store carries frozen Juniors cheesecake and was on sale for only $1 more than the generic brand so splurged.
 • The lemon and vanilla are used to elevate the a dish a bit, but 100% optional.
 • Get the frozen items first if you're rushing to the store to make this last minute.

———

Dish

A 5-quart trifle bowl

This recipe would also works great in:
 • A large glass mixing bowl
 • A deep salad bowl
 • A 9x13 baking dish
 • Disposable aluminum pans for parties
 • Individual mason jars or dessert cups for single servings

You just want something large enough to hold multiple layers.

———

Recipe

1. Thaw and prep the cheesecake

• If you have time:
Thaw the cheesecake per the package instructions.

• If you're making this last minute like I did:
Cut the cheesecake into cubes while still frozen and spread the pieces out flat on a cutting board or tray so they are not overlapping. Then continue prepping everything else.
(Mine softened enough to use in about 20 minutes.)

2. Prep the pound cake
Let the frozen pound cake thaw enough to cut into cubes.
(Mine was thawed enough by the time / got back from the grocery store.)

3. Flavor the whipped topping (Optional)
Gently fold about 1 teaspoon vanilla extract into ine Cool
Whip. (The vanilla extract is not needed but makes it taste more like homemade whipped cream. Tip*: If you're skipping the vanilla, I recommend still folding the whipped cream a little so it's less stiff and creamy. Just don't over mix it or it will become runny.*)

4. Build the layers
In a trifle bowl, layer in the following order:
 • Pound cake cubes
 • Raspberry pie filling
 • Fresh raspberries (reserve a few for garnish)
 • White chocolate chips (Use sparingly)
 • Cheesecake chunks
 • Vanilla whipped topping
 • Zest lemon directly over the layer before repeating.
(Optional)

Repeat layers until the bowl is full.

Tip*: If you're nervous about having imbalanced layers you can separate out the ingredients by the number of layers you want before filling. There will be more dishes to wash but I found it helpful.*

5. Finish the top
 • Spread the final whipped topping layer on top and create soft swirls with a spoon.
 • Top with a few fresh raspberries
 • Lightly zest lemon across the top

6. Chill
Refrigerate at least 2 hours before serving so the layers can set and the pound cake can absorb some flavor. This recipe can also be made the night before serving.

The longer you let this set, the better it will taste.

​

Salisbury steak was one of those meals I grew up eating and never thought to make from scratch — it always existed as a frozen TV dinner thing, something that came in a tray with sad mashed potatoes and a little compartment of corn. Then I started messing around with the slow cooker version and realized the only thing standing between me and genuinely great Salisbury steak was a bag of frozen meatballs and about 10 minutes of actual work.

The gravy is what makes it. I tried a shortcut version first — just a packet of brown gravy mix and some beef broth — and it was fine. Then I tried building it slightly from scratch with a little Worcestershire, mustard, and onion soup mix layered into the broth. The difference was significant. Richer, deeper, the kind of gravy that makes you want to dip bread into it.

Things I learned that actually matter:

Frozen meatballs work perfectly and are not a compromise. They hold their shape better than homemade in the slow cooker because they're already cooked through. They don't fall apart in the gravy after 6 hours the way raw meatballs sometimes can.

Don't add the cornstarch at the start. I made this mistake twice. The starch breaks down over a long cook and leaves you with thin, greasy-looking gravy by the end. Stir it in during the last 30 minutes with the lid off — thickens perfectly.

Mushrooms are optional but not really. Technically optional. But sliced mushrooms cooked into the gravy for 6 hours become almost silky and add an umami depth that makes the whole dish feel more restaurant-quality than a Tuesday dinner deserves to be.

LOW for 6–8 hours beats HIGH for 3–4 hours every time. The longer cook lets the gravy reduce slightly and the flavors concentrate. High heat gets you there faster but the sauce feels thinner and the meatballs can go slightly rubbery.

Served it over mashed potatoes the first time. Egg noodles the second time. My partner votes egg noodles every time now. I'm still on the fence.

What do people serve slow cooker meatball dishes over? I feel like this debate — mashed potatoes vs egg noodles vs rice — is more contested than it gets credit for.

Recipe as promised!

Ingredients (serves 4–6):

1 bag (24–32 oz) frozen meatballs

1 packet onion soup mix

1 can (10.5 oz) cream of mushroom soup

1½ cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

1 cup sliced mushrooms (optional but recommended)

2 tbsp cornstarch + 2 tbsp cold water (added at the end)

Method: Add frozen meatballs to slow cooker → whisk together soup, broth, Worcestershire, mustard, onion soup mix → pour over meatballs → add mushrooms → cook LOW 6–8 hours or HIGH 3–4 hours → 30 min before serving, mix cornstarch + cold water and stir into gravy → cook uncovered 30 min until thickened → serve over mashed potatoes, egg noodles, or rice.

Key tip: Always add cornstarch at the end — never at the start. It breaks down over a long cook and leaves the gravy thin if added too early.

Full recipe with gravy troubleshooting, homemade meatball option, and serving ideas: slow cooker Salisbury steak meatballs

IngredientsMilk powder: 3 cups (full-fat or whole milk powder)Milk: 1 cup (full-fat/whole milk)Ghee: \(\frac{1}{4}\) cup (clarified butter)Sugar: \(\frac{3}{4}\) cup (granulated or powdered)Cardamom: \(\frac{1}{2}\) tsp (ground)Garnish: 2 tbsp chopped pistachios or almondsInstructionsCombine: In a bowl, whisk together the milk powder, milk, and sugar until smooth and free of lumps.Cook: Transfer the mixture to a large, non-stick pan over a low heat. Stir in the ghee.Thicken: Cook on low to medium-low heat, stirring continuously so it doesn't burn. After about 8–10 minutes, the mixture will pull away from the sides and form a soft, dough-like mass. Turn off the heat and stir in the cardamom.Set: Line an \(8 \times 8\) inch baking pan with parchment paper or grease it with ghee. Transfer the hot mixture into the pan and press it down evenly using a greased spatula.Garnish & Cut: Press the chopped pistachios gently into the top. Let it cool completely at room temperature, then refrigerate for 1 hour to set firmly.Lift the barfi out using the parchment paper and cut into squares

🍗 French-Style Chicken with Potato, Tomato and Cheese

📝 Ingredients:

For the chicken:
* Chicken breast – 1 whole
* Salt – to taste
* Chicken seasoning – to taste
* Ground black pepper – optional, to taste

For the topping:
* Potato – 1 piece
* Tomato – 1 piece
* Onion – 1 piece
* Mayonnaise or sour cream – 2 tbsp
* Dutch cheese – 120 g
* Fresh herbs – to taste
* Salt – to taste
* Chicken seasoning or spices – optional, to taste

🔥 Preparation:

1. Prepare the chicken breast. Cut it into several thin fillets or cutlets.

2. Place the chicken pieces in a bowl or on a plate.

3. Season the chicken with salt and chicken seasoning on both sides.

4. Arrange the seasoned chicken pieces in a baking dish.

5. Peel the potato and grate it on a coarse grater.

6. Finely chop the onion.

7. Dice the tomato into small pieces.

8. Place the grated potato, onion, and tomato in a bowl.

9. Add mayonnaise or sour cream.

10. Add chopped fresh herbs.

11. Season lightly with salt and spices, then mix everything well.

12. Spread the potato-tomato mixture evenly over the chicken pieces.

13. Grate the Dutch cheese.

14. Sprinkle the grated cheese generously over the top.

15. Bake in a preheated oven at 180°C for about 30-35 minutes, or until the chicken is fully cooked, the potato is tender, and the cheese is melted and golden.

16. Let the dish rest for a few minutes before serving.

17. Serve hot with salad, rice, vegetables, or as a main dish on its own.

📌 Notes:

* The video shows the potato being grated and mixed with tomato, onion, mayonnaise or sour cream, and herbs before being spread over the chicken.

* This is not “French meat” in the classic beef or pork sense. It is a chicken version of the popular Eastern European-style baked meat dish with vegetables, mayonnaise or sour cream, and cheese.

* Cut the chicken into thinner pieces so it cooks evenly under the topping.

* Grated potato should be spread in a thin layer so it has time to cook through.

* If the grated potato releases a lot of liquid, squeeze it lightly before mixing with the other topping ingredients.

* Use either mayonnaise or sour cream. Mayonnaise gives a richer, more golden topping, while sour cream makes the dish a little lighter.

* Dutch cheese can be replaced with Gouda, Edam, mozzarella, cheddar, or another good melting cheese.

* Do not add too much salt because the cheese and chicken seasoning may already be salty.

* If the cheese browns too quickly, cover the dish loosely with foil and continue baking until the chicken is done.

* The chicken is fully cooked when the internal temperature reaches 165°F / 74°C.

* Letting the dish rest for a few minutes makes it easier to serve neatly.

💡Summary:

* Chicken breast means boneless, skinless chicken breast.

* Dutch cheese usually means a mild semi-hard cheese, similar to Gouda or Edam.

* This dish is similar to baked chicken cutlets topped with a creamy potato, tomato, onion, herb, and cheese mixture.

* “French-style meat” is a common name in Eastern European home cooking, but it is not a traditional French recipe.

OP/Prep: http://www.jlaforums.com/viewtopic.php?t=675692141

These chocolate chip cookies are to die for. Made with my favorite candy bar Snickers. Enjoy!

INGREDIENTS
¾ cup (1 ½ sticks) salted butter

¼ cup solid vegetable cake shortening such as Crisco 

1 ½ cups light brown sugar, firmly packed

¼ cup white granulated sugar

1 egg plus 1egg yolk 

1 tablespoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt 

2 teaspoons cornstarch 

1 cup semi-sweet chocolate chip morsels

1 ½ cups diced Snickers bars ( or your favorite candy bar, large chocolate chunk chips or M&M’s can be substituted as well.) 

INSTRUCTIONS
If you are using a stand-up mixer, use the paddle attachment to mix the batter. In the mixing bowl, beat butter and shortening together until well combined. Add brown sugar and white granulated sugar and beat on medium-high speed until light and fluffy. Next, add the egg, egg yolk, and vanilla and beat until light and fluffy. About 5 minutes. If you are using a hand electric mixer, beat a few minutes longer.

Scrape down the sides of the bowl. In another bowl combine the flour, baking soda, salt, and cornstarch together. Add the dry four ingredients to the wet (sugar) ingredients and mix until just combined. About 1 minute.

Using a sturdy wooden spoon, stir in the chocolate chips and Snicker bar pieces. Mix by hand. (Note: Batter will be thick)

Using a medium 2-inch cookie scoop, scoop about 26 mounds of cookie dough on a large tray or plate. Cover with plastic wrap and refrigerate for at least two hours or overnight. ( Note: dough can be refrigerated for up to 5 days before baking and can be frozen for up to 2 months) Don’t bake warm cookie dough because cookies will be flat and will spread out too much. Plus chilling the dough allows the flavors to soak up and gives you a better tasting cookie, I think.

 Once you are ready to bake, preheat your oven to 350 degrees. Line a cookie sheet pan with parchment paper, baking matt, or spray with a nonstick spray. Roll cookie dough up and shape into a cone shape about 1 ½ inches high. (See photo in the blog post above.) Place cookie mounds about 2-inches apart and bake for 7 to  8 minutes. The center should be a little gooey. Be careful not to over-bake because the cookies will set and continue to bake after taking them out of the oven. 

Allow the cookies to cool and set on the cookie sheet for about 3 to 4 minutes and then gently transfer them to a wire rack to continue cooling. 

Store cookies in an airtight container for up to 6 days at room temperature. Cookies will freeze for up to 2 months. Enjoy with a cold glass of milk!