Neon Swirl Cupcakes

I tend to bake for most of my friends' birthdays. I wanted to make one of my best friend's, Hailey something cool but different. I asked her what her favorite cupcake flavor and icing was, which she told me was white cake and milk chocolate frosting.  I thought outside of the box when making these and decided to use neon color food coloring and pearl sprinkles to turn a plain recipe into something colorful and visually appealing. 

Neon Swirl Cupcakes: A Twist on Martha Stewart's White (Cup)Cake 

Yield: 3 Dozen (or 2 Dozen Cupcakes and 2 Dozen mini Cupcakes)

Ingredients:
4 1/2 cups sifted cake flour (not self-rising)
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups milk
1 tablespoon pure vanilla extract
1 cup plus 2 table spoons (2-1/4 sticks) unsalted butter, softened
2-1/4 cups sugar
7 large egg whites


Materials:
Muffin tin
Cupcake liners
Large mixing bowl
Medium mixing bowl
Spatula
Measuring cups/spoons
Electric Mixer
Sifter
Toothpick 
Neon Food Coloring
4 small bowls (for different color food coloring)


1. Preheat oven to 350 °F.  Line cupcake or muffin tins with papers; set aside.  Into a medium bowl, sift together cake flour, baking powder, and salt.  Combine milk and vanilla in a glass measuring cup.

2. Place butter in the bowl of an electric mixer fitted with the paddle attachment, and beat until pale and creamy.  With mixer on medium speed, gradually add sugar in a steady stream; continue beating until light and fluffy, about 3 minutes. Reduce speed to low.

3. Add flour mixture to butter mixture in three batches, alternating with the milk mixture and starting and ending with the flour.  Do not overbeat.

4. In a clean bowl of electric mixer fitted with the whisk attachment (I used a large bowl and a hand held mixer), beat egg whites on medium-high speed until stiff peaks form.  Fold one-third of the whites into flour mixture to lighten.  Fold in remaining egg whites in two batches, being careful not to deflate the whites.

5. Divide the batter into 4 bowls (or containers).  Add neon food coloring to each container.  Then put some of each colored batter in each cupcake wrapper. Swirl with a toothpick.

6. Pour batter into prepared tins, filling cups to about 1/2 inch from the tops. Bake until a cake tester inserted near the centers comes out clean and the tops spring back when pressed lightly in the center, 18 to 20 minutes.  Remove from oven; let cool completely before icing or storing. 
**I cooked my mini cupcakes for about 6-8 minutes**

Milk Chocolate Frosting

Ingredients:

3-1/2 ounces milk chocolate

3 ounces semi-sweet chocolate 

2 cups confectioners' sugar, sifted

1/4  cup milk

1/4 (1/2 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Materials:

Saucepan

Stainless steel mixing bowl (to put chocolate in over the saucepan filled with water)

Electric mixer

Spoon/offset spatula
Pearl Sprinkles
Ziploc Bag or Frosting bag

Put the chocolate in a medium heatproof bowl.  Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.

Stir the chocolate occasionally until melted & smooth (alternatively, put the chocolate in a medium microwave safe bowl. Melt at 50% power in the microwave until soft, about minute.  Stir & continue heat until completely melted, about 1 to 2 minutes more).

Add the confectioner's sugar, milk, butter, vanilla extract, & salt and beat with an electric mixer until smooth & creamy.  

For the Cupcake Bottoms: Divide icing evenly between cupcakes & swirl with the back of a spoon or an offset spatula.

For the Mini Cupcake Toppers: Fill a Ziploc bag with frosting, and cut one of the corner of the bag. Swirl frosting around in a circular motion. Top with Pearl Sprinkles. Use a half of a toothpick to attach the mini cupcake to the larger cupcake bottom.

Sprinkles' Strawberry Cupcakes With Milk Chocolate Frosting

By far the most moist cupcake I've ever eaten. I made these for one of my best friend's birthday (shout out to Katie G.) I don't think I've eaten a better cupcake to date than this. Make sure to use fresh strawberries. It makes a difference.

Sprinkles' Strawberry Cupcakes

Yield: 1 dozen

Ingredients:

2/3 cup whole fresh strawberries

1-1/2 cups all purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon course salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup of sugar

1 large egg room temperature

2 large egg whites, room temperature 

Materials:

Cupcake pan

Food processor or blender

Medium mixing bowl

Large mixing bowl

Small mixing bowl

Cupcake liners

Electric Mixer

Spatula

Measuring cups/spoons

Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.

Place strawberries in a small food processor (or puree in a blender); process until pureed. You should have about 1/3 cup of puree, add a few more strawberries  if necessary ( I used a little over 1/3 of a cup, probably why the cupcakes were so moist and flavorful). Set aside.

In a medium bowl, whisk together flour, baking powder, & salt; set aside.  In a small bowl mix together milk, vanilla, & strawberry puree. Set aside.

In the bowl of an electric mixer fitted with paddle attachment (I used a large mixing bowl and a handheld electric mixer). , cream butter on medium-high speed, until light & fluffy.  Gradually add sugar & continue to beat until well combined & fluffy.  Reduce the mixer speed to medium & slowly add egg & egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended.  Add the milk mixture; mix until just blended.  Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula as necessary until just blended.

Divide batter evenly among prepared muffin cups.  Transfer muffin tin to oven & bake until tops are just dry to the touch 22-25 mins.  Transfer muffin tin to a wire rack & let cupcakes cool completely in tin before icing.

Milk Chocolate Frosting

Ingredients:

3-1/2 ounces milk chocolate

3 ounces semi-sweet chocolate 

2 cups confectioners' sugar, sifted

1/4  cup milk

1/4 (1/2 stick) unsalted butter, softened

2 teaspoons pure vanilla extract

1/4 teaspoon salt

Materials:

Saucepan

Stainless steel mixing bowl (to put chocolate in over the saucepan filled with water)

Electric mixer

Spoon/offset spatula

Put the chocolate in a medium heatproof bowl.  Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl over, but not touching, the water.

Stir the chocolate occasionally until melted & smooth (alternatively, put the chocolate in a medium microwave safe bowl. Melt at 50% power in the microwave until soft, about minute.  Stir & continue heat until completely melted, about 1 to 2 minutes more).

Add the confectioner's sugar, milk, butter, vanilla extract, & salt and beat with an electric mixer until smooth & creamy.  Divide icing evenly between cupcakes & swirl  with the back of a spoon or an offset spatula.

Top with a strawberry.

Banana Bread

No need for a mixer for this recipe y'all! It's really easy to make, and it's delicious. Feel free to add walnuts (I don't cause I think I'm allergic).

Ingredients:

3 or 4 ripe bananas smashed          

1/3 cup melted butter

1 cup sugar

1 egg beaten 

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1-1/2 cups of all purpose flour

Materials:

Large Mixing Bowl

Wooden Spoon

4 x 8 in loaf pan or 4 mini loaf pans

Yield: 1 loaf or 4 mini loaves 

Preheat Oven to 350°F.

With a wooden spoon, mix butter into the smashed bananas in a large mixing bowl.

Mix in sugar, egg, & vanilla.

Sprinkle the baking soda & salt over the mixture & mix in.

Add the flour last, mix.

Pour mixture in a buttered 4 x 8 in. loaf pan (or 4 buttered mini loaf pans)

Bake for an hour. (Bake mini loaves for 30-36 minutes)

Cool on a rack. Remove from pan & slice to serve.

Southwestern Turkey Sliders

Last night, I felt like making something that I've never made before: Turkey Burger Sliders (aka Mini Burgers). I made my own recipe after looking at a bunch from online. I gave my turkey sliders a Southwestern flare. It's relatively easy to make, and so delicious. Homemade sweet potato fries are the perfect accompaniment.

Ingredients:
16 oz of ground turkey (I used 93% fat free, lean ground turkey)
1/3 to 1/4 of a cup of Del Monte's Low Sodium Whole Kernel Gold Corn
1/3 of red bell pepper diced into tiny pieces
1/4 of a red onion diced into tiny pieces
1 egg, lightly beaten
1 teaspoon hot sauce
3 pinches of panko
Salt and pepper (use as much as you want to season the turkey with)
Pepper Jack Cheese
Butter for Pan
Slider roll buns



Materials:
Deep Frying Pan
Spatula 
Mixing Bowls (need 2)
Measuring cup
Cutting Board
Knives

In a medium mixing bowl, combine corn, red pepper, and onion. Stir and set aside.
In a large mixing bowl, combine turkey, egg, and hot sauce. Mix all together with your hands.
Pour ingredients from medium mixing bowl into the large mixing bowl.  Add salt and pepper. Mix all together thoroughly with hands.
Add panko, which will help bind the vegetables to the meat. Mix into the turkey/vegetables with your hands.
Shape into small patties. Recipe yields about 12 mini turkey burgers.
Sauté the sliders in butter on medium heat. Cook each side. About 6 minutes total (for top and bottom). 
Make sure Turkey is cooked all the way through by using either a thermometer or by cutting into the center. 
Add Cheese when patty is cooked all of the way.
Serve on a toasted slider roll bun.

Sweet Potato Fries
serving size: 2 -1/2

Ingredients:
2 large sweet potatoes peeled
Extra Virgin Olive Oil (to coat sweet potato slices/wedges)
2 pinches of salt
Heavily pepper

Materials:
1 cookie sheet
Parchment paper
Sharp knife 

Preheat the oven to 415 °F 
(if you don't have this option, use 400°F and bake for 30-40 mins)
Take cookie sheet and line with parchment paper
Cut sweet potatoes into slices or wedges.
Place sweet potatoes on top of parchment. 
Pour enough Extra Virgin Olive Oil on parchment to coat the sweet potato fries front and back.
Heavily pepper all sweet potato slices/wedges.
Sprinkle salt over the sweet potatoes.
Bake for 20 mins.

Best Crab Cakes You've EVER Eaten

A lot of times I'll order crab cakes at restaurants just to be disappointed by how little crab meat there actually is in relationship to the filler. What if I told you that I had a crab cake recipe with 95% crab meat? Well then, I just made your day because I do have that recipe. This is a perfect recipe to use during Lent for Fish Friday or during the Summer.

**IMPORTANT: Make sure the canned crab or container of crab is local and is not from a country that isn't know for crab. If you see Thailand, don't buy it. The crab needs to be high quality or the cakes will be ruined!!

Ingredients:
1 lb crab meat- back fin on (claw) (type of canned crab)
2 eggs beaten
2 tablespoons dijon mustard
Cajun seasoning- 1 teaspoon or to taste
1/2 cup bread crumbs to bind crab

Materials:
Mixing bowl
Measuring cup/spoons
Deep frying pan


Mix all with hands in mixing bowl.  Form into pattys & sauté in frying pan in olive oil to coat pan.
Brown on each side
*cook first side 4-5 mins & other side 3-4 mins

Optional Sauce:
Mix 1/2 cup mayo with 1/4 cup dijon mustard. Heat through in microwave: 1 min.

Winter: Salmon in Parchment

This is the perfect fish in parchment during Winter. I made up the recipe myself. The pairing was perfect. This is a great and easy meal to make during the week. 

Serving Size: 1 Person

Ingredients:
1/2 pound of salmon
Half a bunch of Asparagus, with ends removed 
2 peeled sweet potatoes chopped into pieces
Heavily Pepper
Pinch of Salt
Old Savannah Spice: Seafood Seasoning, to taste
Extra Virgin Olive Oil (to lightly coat fish and veggies)
Dill Chopped 


Materials:
Deep Dish Pan
Tin Foil
Parchment


Preheat Oven to 350°F.
Line Deep Dish Pan with a piece of tin foil.
Place a piece of parchment that smaller in size on top of the tin foil. Place fish and veggies on parchment. Be sure to put Salmon in middle and veggies around the salmon.
Lightly coat salmon back and front with Extra Virgin Olive Oil and do the same for veggies
Put chopped dill on top of salmon
Heavily pepper salmon and veggies.
Lightly salt salmon and veggies.
Sprinkle Old Savannah Spice: Seafood Seasoning over salmon & veggies.
Cook for about 30-40 mins

Mama's Pound Cake

I'm sure as all of you know that Paula Deen has been in the news lately for her racist comments, which she has sincerely apologized for. However, comments aside, Paula Deen is still a fantastic cook. Back in December, I made her Mama's Pound Cake for my Mom's Birthday Cake (because my mom's favorite cake is pound cake). I surprised her with the cake, and she was beyond thrilled. The cake turned out fantastic by the way, and was delicious.

**Paula Dean's Recipe. Makes a tad bit more than you need.  If you put all of the batter in; cake puffs up over cake pan**

Total: 1 hour 45 minutes

Cook Time: 1 hour 30 minutes  

Prep Time: 15 mins

Ingredients:

1/2 pound (2 sticks) Butter, plus more for pan

1/2 cup vegetable shortening

3 cups sugar

5 eggs

3 cups all purpose flour, plus more for pan

1/2 teaspoon fine salt

1/2 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

Materials:

Electric Mixer                                     

Mixing Bowls

Bundt Pan

Measuring Cups

Measuring Spoons

Tooth pick

Cooling Rack

-Preheat oven to 350 °F.

-With mixer, cream butter & shortening together.

-Add sugar, a little at a time.

-Add eggs, 1 at a time. Beating after each addition.

-Stir Dry ingredients together in a bowl & add to mixer alternately with milk, starting with the flour & ending with the flour.

-Mix in vanilla.

-Pour into a greased & floured tube pan (or bundt pan) & bake  for 1 hr to 1 hr 30 mins, until a tooth pick inserted in the center of the cake comes out clean.

-Cool on cooling rack until the cake pan is cooled. (**if remove too early when cake isn't cooled, then cake will be ruined, so be patient). Cool for about 45 mins to 1 hour.

Mediterranean Vegetables

Feel like making a dish that's healthy and seasonal? I know that's what I've been craving lately. I made this recipe up one night because I was craving a dish with a lot of flavor that was composed of Summer vegetables. It goes really well with chicken, especially chicken topped with goat cheese or feta, which compliments this Mediterranean Vegetable recipe.  See last recipe on Cranberry, Feta, and Strawberry Chicken. 


Ingredients:
1 red pepper diced
2 zucchinis chopped into medallions
2 medium sized squash chopped into medallions
3 tablespoons Extra Virgin Olive Oil 
Balsamic Vinegar (enough to coat veggies)
Pepper

Materials:
Deep Frying Pan 

1. Sauté red pepper, zucchini, and squash in Extra Virgin Olive Olive on medium heat. 
2. Heavily Pepper vegetables front and back. 
3. Frequently stir Vegetables on Medium heat for 5-7 mins
4. Swirl Balsamic Vinegar around the pan one time. You want to have enough to lightly coat the vegetables. However, you don't want to have a lot of excess liquid in the pan (if you pour too much on accident, pour out excess.) 
5. Heavily pepper the vegetables 1-2 more times.
6. Cook for 7-10 more mins or until the vegetables soften, stirring frequently.
7. Drain any excess liquid. Put in serving dish and enjoy.

Cranberry, Feta, and Strawberry Chicken with Summer Green Beans

I actually made up the chicken and green bean recipes. I served them both with a side of corn on the cob, but feel free to substitute with something else

Cranberry, Feta, and Strawberry Chicken
Ingredients:
1 chicken breast
balsamic vinegar (to marinate the chicken in)
1/4 to a 1/3 of a cup of finely diced strawberries
2 teaspoons of canned whole cranberries
2 to 3 teaspoons (to taste) of feta crumbs (I use reduced fat feta)

Materials needed:
Pan
tin foil

Preheat the oven to 400°F.

Marinate chicken breast in a bowl with balsamic and flip the chicken till it soaks up most of the balsamic. 

Then place chicken in a pan lined with tin foil.  Pour an additional two tablespoons of balsamic on top. Wrap the chicken in tin foil and bake for 30-40 mins (depending on your oven) until center of chicken is completely cooked.  After 30 or so minutes, cut into centre and make sure chicken is fully cooked or use a thermometer. 

Pour out the cooked juice in the foil and pour a tablespoon and a half of balsamic over the chicken. 

Sprinkle a teaspoon or a teaspoon and a half of feta crumbs on top of chicken. Put strawberries on top o f the feta as well as on the side of the chicken.  Next put cranberries on top of the strawberries.  Finally, sprinkle about a teaspoon or a teaspoon and a half of feta on top of layers.  Bake for another 10 mins at 400°F.

Summer Green Beans

Ingredients
1/2 sweet onion diced
1 red bell pepper diced
Green Beans (either 2-3 handfuls of fresh green beans or packaged green beans--DO NOT MICOWAVE)
Canola Oil
Pepper

Materials:
Deep Skillet

Sautee onions, red pepper, and green beans in a large skillet with canola oil on medium heat. Make sure skillet and oil is hot before adding all veggies.  Heavily pepper the veggies as you cook them.  Serve when veggies soften- about 10-15 mins. Can serve hot or cold.

Delicious "Especially Dark" Chocolate Cake

I made my Uncle a Dark Chocolate Cake with Dark Chocolate Frosting for his birthday. The cake was so moist and delicious. This is a good cake recipe for my chocolate lovers out there. I was lucky to have a great sous chef, my sweet boyfriend, Tyler, who helped me prep my ingredients and helped me frost the cake.

Pictured is my Uncle in front of his birthday cake. I used one whole strawberry as a garnish, which I cut into sections (stopping half way up the strawberry, keeping the berry somewhat in tact) and spread out to make the cake look pretty.

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Hershey's Special Dark Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling strong coffee

Heat oven to 350°F.  Grease and flour two 9-inch round baking pans.  (I like to add a round piece of parchment paper to the bottom of my pans, but you don't have to).

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.  Add eggs, milk, oil, and vanilla; With electric mixer beat on medium speed for 2 minutes.  Stir in boiling coffee (batter will be thin).  Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.  Frost with Dark Chocolate Frosting (see recipe below).

Dark Chocolate Frosting

Ingredients:

1/2 cup (1 stick) butter, melted

2/3 cup Hershey's Special Dark Cocoa

3 cups powdered sugar

1/2 cup heavy cream

1 teaspoon vanilla extract

Mix all ingredients in a bowl and spread evenly across the cake.

Gateau aux Pommes de la Reine des Pommes (also called "The Apple Lady's Apple Cake" in English)

My Mom's dream is to go into a French Patisserie and sample every pastry on display. If only that was possible, and France was closer...  However, this dessert allows you to bring a little bit of France and French Cuisine into your home for a fraction of the price.  I made this dessert on Easter Sunday for my Family. It was so delicious and very impressive looking.

Ingredients:
1/2 cup all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
1/8 teaspoon fine sea salt
1/2 teaspoon pure vanilla extract
2 large egg, lightly beaten
2 tablespoons vegetable oil
1/3 cup whole milk
4 baking apples (about 2 point total, cored, peeled, and cut into thin wedges)


The Topping Ingredients:
1/3 cup sugar
1 large egg, lightly beaten
3 tablespoons unsalted butter, melted

Equipment:
A 9-inch springform pan


1. Preheat the oven to 400°F.
2. Butter a 9-inch springform pan and set it aside.
3. In a large bowl, combine the flour, sugar, baking powder, and sea salt, and stir to blend.  Add the vanilla extract, eggs, oil, and milk, and stir until well blended.  Add the apples and stir to thoroughly coat them with the batter
4. Spoon the mixture into the prepared cake pan.  Place the pan in the center of the oven and bake until fairly firm and golden, about 25 mins.
5. Meanwhile, prepare the topping: In a small bowl, combine the sugar, egg, and melted butter, and stir to blend.  Set it aside
6. Remove the cake from the oven and pour the topping mixture over it.  Return the cake to the oven and bake until the top is a deep golden brown and the cake feels quite firm when pressed with a fingertip, about 10 mins.
7. Transfer the cake pan to a rack and allow to cool for 10 mins.  Then run a knife around the sides of the pan, and release and remove the springform side, leaving the cake on the pan base.  Serve at room temperature, cut into thin wedges.

Mama Mia! Bucatini all' Amatriciana

My Dad has gotten onto me lately for not cooking enough Italian food, since his side of the family is Italian. My favorite Italian pasta dish is Bucatini all' Amatriciana, which is Bucatini pasta with pancetta (Italian bacon) and tomatoes. If you have an Italian market close to where you live, like I do in Atlanta (E. 48th St Market in Dunwoody), then I would buy the pancetta, grated pecorino Romano, and a can of Cento Peeled San Marzano Tomatoes (I think the can is 1 lb and 14 oz).

Serves: 4

Ingredients: 

12 oz bucatini or thick spaghetti (I usually just make a lb of pasta)

14 oz peeled ripe tomatoes, seeds removed, chopped

4 oz pancetta or guanciale (pig's cheek)

minced chili pepper to taste

olive oil

salt and pepper

grated pecorino Romano

1. Finely chop the pancetta and sauté in a skillet with 3 tablespoons of olive oil.

2. When it starts to brown, add the tomatoes.  Season with salt and pepper, add the chili pepper and cook over high heat for about 10 minutes. 

(I usually cover the pan so the sauce will thicken a bit. Also, stir the sauce occasionally.)

3. Cook the pasta in salted boiling water until al dente.  Drain and add to the sauce.

4. Add some pecorino and toss. Serve with additional pecorino on top of the bucatini or on the side.

Award Winning Brownies

Every time I make my brownies, everyone asks me for my recipe. The brownies are so moist and delicious. I definitely recommend this recipe.

Ingredients:
1-1/3  cup all purpose flour
2 cups sugar
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons vanilla extract

In a bowl, combine, first six ingredients. In another bowl, combine oil, eggs, and vanilla; add to dry ingredients. Do not over mix. Spread in a 13 in x 9 in baking pan. Bake at 350°F for 20-27 mins or until toothpick inserted in center comes out clean. 

Cool for 10 mins then cut with a plastic knife (plastic is easier to cut them with because it doesn't stick)

Yield: about 24 brownies

Nutritional Facts:
1 serving (1 each) equals 180 calories, 9 g fat (1 g saturated fat), 35 mg cholesterol, 77 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein

Caramelizing is a PEACH of Cake

I bought some local Georgia peaches at Whole Foods the other day. I had the urge to do something I've never done before: caramelization. I frantically searched recipes on the internet, but nothing really appealed to me. I made up my own recipe, and decided to serve my caramelized peaches over a salad with carrots and chicken breast stuffed with thin cheddar topped with my special balsamic dressing (can't give the recipe away for my dressing, sorry). Honestly, caramelizing was a PEACH of cake. 

Caramelized Peaches

Ingredients:
2 peaches cut into slices
2 tablespoons of unsalted butter
1/2 of a lemon
2 tablespoons of sugar

1. Cut peaches into slices (like you would an apple), and set aside.
2. In a deep pan, melt the butter on medium-low heat. When the butter is completely melted, slowly add the peaches by sliding each slice down the side of the pan (this avoids butter splattering on you). 
3. Stir the peaches around in the butter for about 5 mins, frequently stirring and flipping the peaches in order to cook both sides. 
4. As the peaches begin to soften after 5 mins, evenly sprinkle the sugar over the peaches. Stir & turn the peaches until they are yellow-brown in color.
5. Drizzle half of a lemon over the peaches and stir for about a minute.
6. Remove from heat and let them cool in a dish for several minutes before serving. 

Enjoy!