Saturday, January 30, 2010

Artichoke and Edamame Pot Pie with Cornmeal Crust





I hereby officially send out enormous hugs of gratitude to Kristen of Eating RD, who so generously graced this blog with two beautiful awards!





I am so deeply honored by Kristen's kindness, as I very much respect, admire, and am even a wee bit in awe of Kristen's energetic spirit, her stunning talent for photography and design, and the wealth of information she shares while pursuing her master's degree in Exercise Physiology with an emphasis in Sports Nutrition! Impressive, indeed!

I am also especially excited that these awards come with a "meme..." :-) Y'all know I have entirely too much fun with memes! :-) First, I am to list 7 things my fellow bloggers might not yet know about me... *drumroll please* :-)

1.) I have a huge fear of heights (acrophobia, I believe?), to the extent that I become panicky even at the top of a tiny step-ladder, but I also have a strange obsession with conquering this fear by going skydiving some day, and I love plane flights.

2.) When I was 4 years old, my mother says she took me to the doctor because my favorite food was olives, and she thought this was so strange for a small child that she was worried there might be something medically wrong with me. Of course, there wasn't... I just liked olives!



3.) When I was getting my undergrad degree way back yonder, my college required everyone to take 4 PE courses, and my favorite one of the four was a weight training course. When I showed up to the first day of class, to my surprise, I found I was the only female student and the only one in the class not on the college football team! Needless to say, I got some strange looks from my classmates that first day... :-)

4.) My favorite pizza toppings are jalapenos and portabella mushrooms!





5.) My current flavor-obsession is warm vanilla soymilk with a generous sprinkling of cinnamon... Heavenly!



6.) My favorite band for the past 3 years has been The Old 97's. I just can't get enough of their music... I also adore Belle and Sebastian and Death Cab for Cutie - so good. So good.

7.) I love black clothes, and blue flowers. No reference to bruises intended... :-)

Next, I get to list "10 things that make me sing! :-)

1.) Zach, my fiance, who makes me smile, laugh, and feel incredibly blessed every single day...

2.) Our wonderful 3 kittens, who are so cute and silly...

3.) My amazing, wonderful, beautiful friends, my kindred spirits both in person and across the web!

4.) Singing! Well, perhaps it might be a little tautological to say singing makes me sing, but I do love singing - in the car, in the shower, in a choir, in front of large audiences or no audiences at all... I've also been known to hum in the grocery store, which can be a little embarrassing when someone notices...

5.) Speaking of which... grocery shopping! Y'all could guess that one, right? :-) I especially love grocery shopping in new towns, new states, and new countries, of course!

6.) Any time spent in the kitchen cooking, especially leisurely weekend evenings cooking together with Zach... :-)

7.) Grapes. I've officially decided they're my all-time favorite fruit!



8.) Folding laundry. OK, that's weird, I know, but there's something so peaceful and satisfying about clean laundry! And yes, I'm sane, I promise.

9.) Peanut butter! Until I joined the blogging community I had no idea that I wasn't alone in my fondness for peanut butter, almond butter, cashew butter, soy-nut butter, the glorious list continues...

10.) Road trips! It's a good thing my car gets 40 miles to the gallon, because I love to drive (a little too fast sometimes, but I'm working on it) and I love road trips...

I shall cease rambling about me, though, and move on to more important matters, such as recipes... :-) Ever since I discovered the beautiful fresh, pre-cooked, shelled edamame at Trader Joe's, I've been putting edamame in nearly everything! It's such a fantastic source of lean protein and fiber! Since Kristen commented on my previous edamame post that she too enjoys edamame, I decided to post another yummy edamame concoction especially in her honor... Kristen, here's to you! :-)

Artichoke and Edamame Pot Pie with Cornmeal Crust





Artichoke and Edamame Pot Pie with Cornmeal Crust

3 T olive oil
1/4 cup whole wheat flour
1 tsp dry mustard powder
2 cups vegetable broth
1 carrot, diced
1/4 tsp granulated garlic
2 T dehydrated minced onion
1 (14 oz) can artichoke hearts, drained and sliced
1 lb. boneless skinless chicken breasts, cut into 1" cubes OR 1 lb. firm tofu, cut into 1" cubes
1 cup shelled, precooked edamame
1 (14.5 oz) can diced tomatoes, drained
1 tsp dried basil
1/4 cup fat free Greek yogurt
1/2 cup cornmeal
1/2 cup whole wheat flour
1 1/2 tsp baking powder
3/4 cup 1% milk
2 T honey

~ In a large skillet, heat the olive oil over low heat, add the mustard powder and 1/4 cup whole wheat flour, and whisk constantly for 1 to 2 minutes.
~ Pour in the broth, still whisking constantly, increase the heat to medium high, and bring the broth to a boil.
~ Stir in the carrots, garlic powder, and dehydrated onion. Reduce the heat to a simmer, and cook for 5 minutes.
~ Add the artichoke hearts, chicken or tofu, edamame, tomato, and basil. Cover the skillet and allow the mixture to simmer for 10 minutes.
~ Whisk in the Greek yogurt, and season to taste with salt and pepper. Pour the mixture into a 9X13" baking pan.
~ Preheat the oven to 350 degrees F.
~ To make the cornmeal crust, stir together the cornmeal, 1/2 cup whole wheat flour, and baking powder. Gently stir in the milk and honey until just combined, and spoon the batter over the top of the vegetable mixture in the baking pan.
~ Bake for 30 to 40 minutes - until the crust is golden brown. Let the pot pie stand for 10 minutes, then serve warm!



Encore time... :-) I now get to pass this award along in the blog world! Since I didn't see exact specifications as to precisely how many bloggers I am allowed to grace with these awards, I hereby send them to all my beautiful readers, my incredible blogger friends... Thank you for always inspiring me!

Thursday, January 28, 2010

Huevos con Avocado



Last Friday, after I left the doctor's office with my sobering news, we decided that even though I wouldn't be able to tour around on foot properly, it would still cheer me up if we hopped in the car, started driving, and went on an impromptu trip to Savannah to visit my parents!

Both Zach and I are more than a little in love with Savannah's dreamy, romantic, surreal atmosphere, and each time we visit we imagine living in Savannah someday... For now, though, we're content with visiting my parents in their lovely historic condo,



complete with my mother twittering about and insisting on cooking for us in true "Jewish Mother" fashion... :-)

(In addition to taking us to the Six Pence Pub, of course... :-)







The weather was a bit chilly by our down-south standards, but I still managed to hop, one-footed, to some of the tranquil, Spanish-moss draped town squares,



where one morning we came across a family of birds enjoying bath-time!



We also drove to nearby Fort Jackson,



followed by a jaunt to Tybee Island to see the beach! Zach helped me hop down to the water, because, even cold as it was, we all still wanted to pet the waves!



On Sunday morning, the sun kindly consented to appear, the temperatures returned to their appropriate mid-winter home in the low-70's (we're so spoiled, aren't we? :-), and we all settled in for brunch on a balmy street corner.

(Savannah trees reflected in my morning teacup...)



For some unknown reason we all seemed to be in avocado moods that morning, for both my parents and Zach and I ordered the avocado and smoked salmon bagel (heaven!) and the "huevos avocados" to share. The smoked salmon, ripe tomatoes, creamy avocado, and tangy capers was a transcendent experience to be sure, but, somehow, the more humble combination of salsa, a runny egg, and bountiful avocado all melting into the toasted whole wheat English muffin captivated us all. You can rest assured, then, that one of the first things we did upon awakening back home in Atlanta on Monday morning was to set about recreating this bit of weekend magic...



Huevos con Avocado

*Note: This version serves 2 for a light breakfast or 1 for a full brunch - feel free to multiply the recipe as needed!

1 tomato, diced
2 T minced red onion
1 1/2 tsp cilantro
1/4 tsp granulated garlic
2 eggs
1/2 ripe avocado, thinly sliced
1 whole wheat English muffin
2 T shredded low-fat cheddar cheese
1 potato, cubed and roasted in the oven at 450 until tender and browned (optional)

~ In a small bowl, toss together the tomato, red onion, cilantro, and granulated garlic. Season to taste with salt and pepper.
~ Coat a skillet with olive oil cooking spray, and heat on medium. Gently crack the eggs into the skillet, and immediately cover the skillet. When the eggs just begin to turn white on top, remove the skillet from the heat.
~ Toast the English muffin until golden brown.
~ To assemble the dish, sprinkle the tomato mixture across the English muffin halves. Place the avocado slices on top of the potato mixture. Top each English muffin half with an egg. Sprinkle each egg with the shredded cheddar cheese.
~ Serve the Huevos accompanied with roasted potatoes and salsa, if you fancy!



On the blog this time last year... Breakfast Oatmeal Cookies!

Monday, January 25, 2010

Sesame Broccoli and Edamame Salad



I often rhapsodize about the wonders of the food blogging community, and with good reason, for in a world often struggling with negativism and tendencies towards critique, it is astounding to find a group of people so dedicated to uplifting and nourishing each other, both figuratively and literally. Thus, I find myself so grateful to all of you for your kind, loving words, comments, and emails about my few mentions of my injured hip, that, at the risk of lapsing into the genre of the confessional, I figured I would take a few moments to update everyone with the latest chapter of my Adventures in Limping. Thus far, the wonderfully kind orthopedist at the hospital where I work has ruled out a variety of diagnoses both likely (bursitis - nope, the anti-inflammatory didn't work) and unlikely (osteoporosis - nope, bone density is good, as I would hope it would be given how much care I devote to my dietary calcium intake and weight-bearing exercise!) and thus, as the pain worsens, we've moved on to more alarming possibilities. I have an MRI scheduled this week, which should hopefully illuminate the mystery, and in the meantime I find myself home on bedrest for the week. Personally I prefer to say I'm "at home propping up my foot," as the term "bedrest" frightens me. My patients are the ones who are supposed to be on bedrest, not me!

Despite the slightly less than dreamy situation, however, this experience is a powerful reminder that I should never take my health and strength for granted, and I dutifully resolve, once I am hopefully, eventually back to normal again, to never let a moment escape without being thankful.

Yet thankful I still am right now, too, for at least I have a laptop, blog posts to type, letters to write, and engaging books to read! And a grand thing it is indeed to be able to type, for I am long overdue in sharing with you this lovely broccoli and edamame salad...



Sesame Broccoli and Edamame Salad

6 cups broccoli florets
4 oz cooked and shelled edamame (such as the frozen kind from Trader Joe's)
4 tsp soy sauce
1 T toasted sesame oil
1 T rice vinegar
1 T sesame seeds

~ Steam the broccoli according to your preferred method (I use a microwave steamer for ours)
~ In a saucepan coated with olive oil cooking spray, gently stir the shelled edamame over medium heat until heated through.
~ Gently fold the broccoli and edamame together in a large bowl.
~ In a small bowl, whisk together the soy sauce, toasted sesame oil, and rice vinegar.
~ Pour the soy sauce mixture over the broccoli and edamame, sprinkle on the sesame seeds, and toss gently to coat.
~ Serve warm or chilled!



On the blog this time last year... Red Wine Spaghetti!


(Ruby demonstrating the importance of propping up one's feet...)


Wednesday, January 20, 2010

Banana Coconut Chocolate Cookies



On December 4th, National Cookie Day occurred. I hereby come forth to blog about this December holiday... in January. Given that over a month and a half has passed since this culinary holiday, asking "Why on earth is she dragging all this up now?" would be a completely reasonable question...

Well, amidst a busy work schedule last week, the delightful but flurried drive up to the Carolinas this past weekend, plunging back into especially hectic nights at work this week, and all the drama, doctors' appointments, and worries about my hip injury, I confess I've been a little dazed lately... and amidst the state of a somewhat foggy brain, the strangest forms of inspiration arise. Such as last night, when, as I was puttering about getting ready for work, packing up some eggplant and brown rice for my 1AM "lunch" at work, and so forth, I suddenly stopped in mid-step and mused out-loud: "I still haven't blogged about National Cookie Day..."

Back down onto the counter went the mug I'd been holding, flying onto the couch went the socks I'd been about to put on, and upstairs I zoomed to write about the amazing cookies we still so vividly remember, baked in celebration of National Cookie Day: The Banana Coconut Chocolate Chip cookie recipe from Clean Food, written by Terry Walters, and presented by Ricki of the famous Diet Dessert and Dogs! I am such an avid fan of Ricki's gorgeously written, brilliantly witty blog, and I am also in awe of her photography, so be sure to visit Diet Dessert and Dogs for Ricki's review of Clean Food and for Ricki's gorgeous photos of these cookies, which are far more artful than my own humble pictures! :-)

I adapted the recipe just a bit, as necessitated by the contents of my pantry and the wild, cold winds outside on this particular day that prevented me from otherwise jaunting to the grocery store... Oh, Oh, were these cookies a success! Even Zach, who's not usually a coconut fan, ooohed and ahhed over the cookies, and I must admit I was thoroughly delighted with them as well...



Happy Cookie Day, Y'all! Just bit belatedly... but then again, let's make every day a celebration, shall we?



Banana Coconut Chocolate Cookies

(Adapted from the recipe on Ricki's Diet Dessert and Dogs)

2 very ripe bananas, mashed
1/8 cup canola oil
1/8 cup applesauce
1/4 cup maple syrup
1 tsp vanilla
1 cup rolled oats
2/3 cup whole wheat flour
1/4 tsp baking soda
1/2 cup shredded unsweetened coconut
1/2 cup dark chocolate chips (at least 60% cacao)

~ Preheat the oven to 350 degrees F. Coat baking sheets with cooking spray.
~ Whip together the bananas, canola oil, maple syrup, and vanilla until frothy.
~ Gently stir together the oats, whole wheat flour, baking soda, and coconut.
~ Stir the wet ingredients into the dry, until the dough is just mixed.
~ Fold in the chocolate chips.
~ Drop the cookie dough by rounded tablespoonfuls onto the baking sheets.
~ Bake for 14 minutes - until just lightly browned.
~ Allow the cookies to cool on the baking sheets, or serve them warm!


Sunday, January 17, 2010

Rosemary Sea Salt Whole Wheat Bread



Apologies for being away from the blog world for so long! I've been working busily, and then, on Friday, driving up to the Carolinas to visit my friend Emily for the weekend!

Me...



and Emily!



I like to think we look a little bit like sisters... :-)

And with what have we been amusing ourselves, in addition to giggling, wedding planning, watching nostalgic childhood movies, and still trying to be dutiful and accomplish our weekend to-do lists? Why baking bread, of course... Whole wheat bread, fragrant with rosemary and gilded with sea salt, no less...



Rosemary Sea Salt Whole Wheat Bread

2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
2 envelopes rapid-rising yeast
4 tsp sugar
2 tsp salt
1/4 baking soda
2 T rosemary
1/2 cup water
2 cups 1% milk or soymilk (use the soymilk, or almond milk, etc for the vegan version!)
Cornmeal for dusting the baking pan

~ Coat an 8X8 baking pan with cooking spray, and dust the inside of the pan with cornmeal.
~ In a large mixing bowl, stir together the whole wheat flour, all-purpose flour, yeast, sugar, salt, baking soda, and rosemary.
~ Combine the water and the milk or soymilk, and warm up the mixture a bit (30 seconds in the microwave does the trick).
~ Gradually pour the warm liquid into the dry ingredients, and knead with your hands or a dough hook until the dough begins to feel smooth and pulls away from the sides of the bowl.
~ Transfer the dough into the prepared baking pan.
~ Cover the dough, place it in a warm spot, and allow it to rise for an hour. Towards the end of the rising, preheat the oven to 350 degrees F.
~ Bake the bread for approx.25 minutes - until the outside of the bread is golden brown.
~ Serve warm, or allow the bread to cool on wire racks...



On the blog this time last year... Maple Pecan Baked Apples!

Wednesday, January 13, 2010

A Grocery Store Tale, and Feta-Tomato Broccoli...



Before I started food-blogging, I thought I was the only person who delighted in trips to the grocery store. Friends would describe grocery trips as simply another daily chore, and give me sidelong glances when I launched into rapturous descriptions of my latest isle-perusing, or begin to giggle when I mentioned that Zach and I plan grocery store "dates" on the weekends. Now that I'm surrounded by my wonderful blogger friends, however, I realize joyously that I'm not alone! Furthermore, I now love reading about other bloggers' trips to the food market, as through all of your vivacious posts I learn about new products, economical shopping tips, novel ingredients, and, most of all, I get to savor the thrills of being a foodie in the produce section, the oatmeal isle, or perhaps the dried fruit shelves...

For example, last night at work, somewhere around midnight, I miraculously found myself with a few spare moments while waiting for a patient's respiratory treatment to finish, and I slipped over to a computer to read a post written by ktbwood, of Faith Food & Fitness, about the wonders of grocery shopping at Ingles. We have Ingles stores all over Georgia, and in fact there's one down the street from us, but somehow, in the 3 years since we moved here, I've never found myself inside an Ingles. I suppose this is akin to the classic scenario of the difficulty of acting as a tourist in one's own city, for Ingles had simply slipped quietly past my radar... Until, that is, I read of ktbwood's exuberant praise for Ingles, and instantly decided to visit Ingles for my planned grocery shopping trip today! I am so thankful to ktbwood (who, by the way, writes such beautifully uplifting and posts; I am delighted to have been introduced to her blog recently...) for guiding me towards Ingles!

As I pulled into the parking lot I was quite thankful that my little morning jaunt had miraculously fallen upon this very day, for I felt a bit in need of cheering up - I had come straight home from work this morning, and instead of taking a brief nap I had just been able to shower and change before zooming off to the doctor's office to investigate a mysterious hip injury that occurred at work around a month ago, and has stubbornly persisted, only to be informed by the doctor that I may have incurred a stress fracture. I'll need an MRI before any certainty can be discussed, so I'm determined not to worry one bit until the need arises, but the mere prospect of having fractured my hip at, well, an age when I'm not exactly going about expecting to fracture my hip, was rather startling.

I needn't have worried about brooding for long, though, because I had the grocery awaiting me! I quickly discovered three things I adored about Ingles - the unusually extensive selection of health-conscious products and ingredients; colorful signs hanging from the ceiling directing one to sections of shelves with "organic/natural/healthful products" (such a great idea!); and, most exciting of all, an entire section of organic produce priced identically (and quite economically, too) as the non-organic produce! I was ecstatic! Before I reached the produce isle I had already noticed that many of the more health-oriented brands, such as Newman's Own, Cascadian Farms, and Amy's, were liberally marked on sale, making them much more financially accessible than usual, and once I saw the prices on their organic produce I was officially and thoroughly impressed with what appeared to be a true commitment to removing the oft-cited dichotomy between "healthy" and "economical."

Returning to the items in my cart, though, just what did I actually bring home? :-) Well, I'm trying to pre-spring-clean our pantry, so I was fairly well-behaved and managed to contain myself most of the time, but I did allow myself enough fun to bring a few new treats along...

Good Earth Sweet and Spicy Tea with Herbs! I've had a coupon for Good Earth tea for quite some time (yes, I confess, I'm so frugal that I do use coupons... Guilty as charged... ;-), but hadn't yet been able to actually find Good Earth tea... until now! I love the idea of cinnamon, peppermint, lemongrass, and black tea all in one cup!



Fiber One "Toaster Pastries..." These are a bit too processed and sugary for my liking, but Zach, who diligently hasn't had a "poptart" for as long as I've known him, has been charmingly asking me to bring these home for him to try... How I could I resist granting his wish? :-) At least they have 5 grams of fiber! :-) I confess I am looking forward to trying one too... ;-)



Nut free brownie bites and nut free trail mix! These are actually for my friend's son, who is severely allergic to peanuts and all tree nuts - as soon as I saw these I was SO excited! He's only 6 and has never been allowed to have trail mix before - I can't wait for him to be able to try this lovely mixture of sunflower seeds, pumpkin seeds, dried apples, chocolate chips, cranberries, and raisins!





I adore the Enjoy Life brand, but hadn't been able to find it outside of Whole Foods, and I'd never even seen the trail mix before! Next time I return, I'm definitely bringing home some of their sunflower-seed-butter granola bars for us to try... Since all their products happen to be gluten free as well, I'm definitely planning on surprising my mother with some gluten free treats when we visit my parents in two weeks!

In the organic produce section, I spotted some lovely fresh broccoli...



What's a girl to do with this bounty of broccoli? Well, I do believe supper tonight shall include roasted broccoli with a feta-tomato sauce...

(A heavenly gift from my parents - Israeli feta cheese! So dreamy!)







Roasted Broccoli with Feta-Tomato Sauce

1 large head of broccoli, cut into bite-sized florets
3 T olive oil, divided
2 T rosemary
4 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, un-drained
1 T ketchup (yep, ketchup! :-)
3 T feta cheese
1/4 cup 1% milk

~ Preheat the oven to 450 degrees F.
~ Toss the broccoli florets with 2 T of the olive oil, along with salt and pepper to taste, and spread the broccoli in a single layer in a large baking sheet.
~ Roast the broccoli in the upper rack of the oven for around 25 minutes - until the broccoli is tender and the edges are nicely browned and caramelized. After the first 10 minutes, give the broccoli a toss with a spatula to flip the florets over onto the other side for even browning.
~ To make the sauce while the broccoli roasts, saute the rosemary and garlic in the olive oil over medium heat just for 30 seconds or so - until the garlic begins to brown.
~ Add the diced tomatoes with their juice, along with the ketchup, to the garlic and rosemary, and allow the tomatoes to simmer gently until the broccoli finishes cooking.
~ Just before serving, reduce the heat to low and stir in the feta cheese and the milk. Crumble the feta with a fork and continue to stir until the milk and feta are incorporated and the sauce is heated through once more. Season to taste with black pepper (I found that the feta made the sauce salty enough on its own).
~ Serve the warm sauce over the warm roasted broccoli!


Monday, January 11, 2010

Whole Wheat Oatmeal Cookies



On Thursday night last week, as I was driving to work, I was greeted by a completely unsuspected visitor - snow!

(Our street in the snow...)



While the northern parts of our continent have been well-coated with snow for quite some time, snow in early January here in Georgia is unheard of - if we do have our annual, singular snowfall at all, it usually arrives in late January or early February, right before Spring sweeps in to rescue us from this mysterious white stuff. Even more strangely, this snow has stayed - our snow typically arrives in the evening, creates a picturesque nighttime winter scene, and then the following day temperatures return to around 45 or 50 degrees F, and the snow slips away quietly once more. This week, though, temperatures haven't made it above freezing at all - ever since Thursday, we've been experiencing a high of around 30 degrees F in the daytime, and painfully chilling temperatures in the single digits at night. Now, I went to college up north, where I drove a 4-wheel drive pickup truck that I would merrily - and perhaps a bit unwisely - drive through two feet of snow on a regular basis, so I fully recognize that so much uproar over a single, 1-inch dusting of snow might be considered a bit reactionary. Nonetheless, I've been back home in the South long enough to succumb to the viewpoint that the sight of a single snow flurry might portend the apocalypse - which, at the very least, adds a bit of drama to everyday life.

(Our house in the snow...)



Needless to say, we stayed in the entire weekend... Surprisingly, we didn't feel the least bit cramped, either - the simple pleasure of staying cozily at home, thankful for our warm house, was utterly delightful and relaxing.

(Ruby, our kitty who always wants to run outside but is never permitted to do so, was even allowed the rare treat of playing the snow... :-)



Of course, we stayed well occupied, too, with working out, studying, reading, and, naturally, cooking. On Saturday night we fancied a bit of dessert, as snowy weather just seems to sing out for baking, but we also wanted to keep things light and cleansing after the holidays, as everyone does as well, I know, so we decided upon a batch of whole wheat oatmeal cookies. Never did we imagine, though, that they would turn out quite so scrumptious - healthful enough for breakfast, yet tantalizing enough for dessert indeed...



Whole Wheat Oatmeal Cookies

1 1/2 cups whole wheat flour
2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
1 1/2 cups raw turbinado sugar
1/2 cup light, nonhydrogenated vegan marg
1 T vanilla
2 egg whites
2/3 cup dark chocolate chips (at least 60% cacao)

~ Preheat the oven to 350 degrees F. Coat 2 baking sheets with cooking spray.
~ In a medium bowl, stir together the whole wheat flour, oats, baking soda, and salt.
~ Beat together the turbinado sugar and vegan marg until creamy.
~ Add the vanilla and egg whites to the turbinado sugar mixture, and beat again until well-combined.
~ Stir the dry ingredients into the wet ones.
~ Fold in the dark chocolate chips.
~ Using your hands, roll walnut-sized balls of dough and place them on the cookie sheets, wetting your hands frequently to keep the dough from sticking to them.
~ Bake for approx 14 minutes - until the cookies are set and just beginning to turn golden around the edges.
~ Allow the cookies to cool on the baking sheets - or serve them warm... :-)