I recently had a similar cookie and it reminded me how much I miss them. So I made some. Turns out they are easy and only use a handful of ingredients.

I love baking with almond paste. It is so boldly almond flavored, which I love. It also tends to make most baked goods stay moist and chewy.

Don’t mistake marzipan for almond paste. You really want the paste. Trust me. I have made this mistake before. Marzipan is too smooth and sweet to use in place of almond paste.

These cookies are perfection. Crispy on the outside & chewy on the inside. Intensely almond with crisp little slices of almond on the outside. Plus, there’s chocolate! I mean, come on. Perfect.

Chocolate Dipped Almond Crescents

8 oz almond paste, broken into small pieces

1/2 cup sugar

1/4 cup almond flour

1 egg

1/2 tsp almond extract

1/2 tsp salt

1 cup sliced almonds

1 cup chocolate chips

2 tsp shortening

Preheat the oven to 375 degrees.

Place the almond paste & sugar in the bowl of a stand mixer. Beat together to help break up the almond paste for a minute. Add the almond flour, egg, almond extract & salt. Beat until it all comes together as a sticky dough.

Place the sliced almonds in a shallow dish. Divide the almond dough into 12 equal pieces. (About a heaping Tbsp each.) Roll each piece of dough into about a 4 inch long log. One at a time roll each dough log in sliced almonds and lay in a crescent shape on a parchment lined baking sheet.

Bake for 12 minutes. Allow to cool. While the crescents cool melt the chocolate with the shortening. I use the microwave on a low heat. Be careful not to scorch the chocolate. Dip each end of the crescents in the chocolate and place on parchment to allow chocolate to set up completely. Store in an air tight container. Crescents will keep for a week.

Especially when you are out in the cold exploring something new and beautiful like when Tim and I headed to Sleeping Bear Dunes National Lakeshore on Lake Michigan a couple of weeks ago to see the ice caves. Google the Lake Michigan Ice Caves. They are pretty awesome.We hiked out on to the ice and then climbed around on the (very dangerous) ice formations. It was frozen solid while we were out there but it was very slippery. I recommend trekking poles and some extra grip on your boots such as YakTraks.

You could hike along the fantastic ice formations and then suddenly. . . Cave! The ice would just open up and show you a cave.

The other fun fact about winter is that the sand dunes are frozen and therefore a breeze to climb with snowshoes. We had a perfect vantage point to watch the sunrise over Glen Lake.

Of course, spring is now showing her face and as much as I enjoyed a quick look at the ice, I won’t miss winter. It’s warmed up enough now that the ice we saw is probably no longer safe. The caves are breaking up and melting back in to the lake. Welcome back warmth!

Now back to your regularly scheduled cookies.

Initially I just really wanted a chocolate baked good so I decided a quick chocolate shortbread would be just the thing. But orange goes pretty good with chocolate so I ended up throwing in dried orange peel. Tim and I dehydrate a lot of fruit and I happened to have dried orange slices so I ground some up to use in this batch.

If Tim & I ever get lost in the woods while hiking those dehydrated orange slices could SAVE OUR LIVES!!! The survival guys on all those crazy cable shows could really benefit from a food dehydrator. Just sayin’.

If you aren’t as freaky about drying fruit, dried orange peel is readily available in the spice aisle of the grocery store.

These are not a terribly sweet cookie but the added drizzle of chocolate really pumps the sweet up. If you prefer they can be drizzle-free. I like just about anything drizzled with chocolate though. Old shoes probably taste good with a chocolate drizzle.

On a side note, Easter is Jell-O season at our house. Jell-O eggs to be specific. (You can buy the egg molds on Jell-O’s website.) I’ve eaten dozens of them so far this Easter season. I’m suddenly wondering if a chocolate drizzle would be good on all those Jell-O eggs I’ve been eating! Hmmmm. . . .

Chocolate Orange Shortbread

1 1/2 cups unsalted butter (3 sticks), room temperature

1 cup powdered sugar

2 cups flour

1/2 cup cocoa powder

2 tsp dried, minced orange peel

1/2 tsp salt

melted chocolate to drizzle on finished cookies (optional)

In a large bowl beat the butter until pale and creamy. Mx in the powdered sugar.  Once the butter and sugar are combined add the flour, cocoa powder, orange peel and salt. Mix until a firm dough forms.

Shape dough in to a log and roll in wax paper or plastic wrap. Refrigerate for 3 hours or for up to 3 days. (Or freeze until ready to thaw and bake.)

When ready to bake, preheat your over to 350. Unwrap the dough and slice into 1/4″ slices. Place on a parchment lined baking sheet and bake for about 12 minutes. Cool cookies completely.

After cookies are cooled, melt some chocolate (I used about 1/2 cup chocolate chips) and drizzle on top of the cookies. After the chocolate firms up, store the cookies in an airtight container.

In honor of the love holiday I made you some sweet, marshmallowy and choco-licious hot chocolate. You know, to show you I love you. Chocolate is a gift that really says ‘I love you’. That’s the reason I continue to make my dad a chocolate cake in the shape of a heart every Valentine’s Day.

Speaking of gifts, I got Tim a great one for V-day. Really, really great! At least I think so. I can’t tell you what it is because it is a surprise. I’ve been taunting him about what a great idea I had. Telling him that it is so romantic he’ll need a tissue!

I can tell you about this hot chocolate though. The catalyst for this marshamallowy elixir was moonlight cross-country skiing and cocoa drinking at a local county park with Tim last weekend. My hubby is not a big hot chocolate drinker but what else could possibly be better than a hot drink by a bon fire after some skiing? So we bought 2 cups of their cheap cocoa and took them out by the fire.

Normally the quality isn’t fantastic at a place like that. It’s just a snack bar manned by a college intern. They specialize in cheese from a can ladled on stale chips and some packaged candy. But, last weekend the cocoa was surprisingly creamy, sweet and not half bad. Tim remarked that it tasted like the marshmallows were already melted in to the mix. Of course, my tiny lightbulb came on and images of marshmallow fluff filled my head. We got home and I promptly added fluff to my shopping list.

You’re welcome.

On a side note, my ski boots were half a size too small and as a result my heels were so tore up by killer blisters that a full week later I can barely stand to wear shoes. Yea, my feet have taken a beating this past year due to ill-fitting assorted boots. Sigh.

This hot chocolate is very very sweet, by the way. Go figure considering marshmallow fluff is pretty much whipped sugar. I made sure to use a very dark chocolate with 70% cocoa but you could use even darker chocolate and this will still be very sweet. I take that to mean a shot of booze is in order. Cut the sweet a little. Imagine a shot of whiskey in this? Yum! Or peppermint schnapps? Although that may actually make it sweeter. Bailey’s? Rum Chata? Chocolate vodka? So many ideas! Bring on the booze!

Another idea? I had some left over that I stuck in the fridge and this morning I heated it up and mixed it with hot coffee. Made a killer mocha!

Lucky for me I like things very sweet. My hot chocolate and my darling Valentine!

Happy Valentine’s Day!

Marshmallow Fluff Hot Chocolate

6 oz dark chocolate, chopped. I used 70% cocoa

12 oz can evaporated milk

1/4 tsp salt

7 oz jar marshmallow fluff

1 1/2 cup milk, I used almond milk

mini marshmallows to top mugs, optional

Booze of your choice, optional

Chop the chocolate and place into a medium sized sauce pan with the evaporated milk and salt. Over low heat stirring occasionally, allow chocolate to slowly melt into the evaporated milk. Add the marshmallow fluff. Stir until the fluff melts into the chocolate mixture. Whisk in the milk and heat through. Pour in to 4 mugs.

Add a shot of whatever booze you like and top with mini marshmallows, if using. Makes 4 servings.

I hate all these drab, short days. I suppose the days are getting longer now, but the cold and sunless sky make it hard to believe. So when Tim suggested lime pound cake, I figured at least it seems sunny and bright with all its limey goodness and maybe getting in the kitchen for a little cheerful cake making is just what I need.

Lime pound cake is a random request though. His mind is a mysterious place.

I opted to use only brown sugar and I think it gives the cake an added sweet depth as a counter for the tart lime. The lime does make this cake taste like spring could be just around the corner. Of course, 6+ inches of snow is steadily dropping on us right now. I would imagine the groundhog is not going to predict an early spring.

Here’s the problem. . .my loaf pan is 9 inches. Generally a good size for bread and loaf cakes. This cake clearly needed multiple smaller pans. The batter is so thick that it takes quite a while to bake in a 9 inch pan and ended up rising and rising and cracking and cracking. It’s ugly but quite yummy. And it got better the longer it sat. It was good day one but after storing it covered with plastic wrap for a couple of days, it was even yummier!

I intend to try this again in two 8 inch pans. I think they will bake faster and more evenly. Live and learn. You never can tell when experimenting. You have no idea how many times I experiment with something and it fails miserably and I never mention it to a soul! My secret shame. Fortunately for Tim, this cake might not have baked as I would have liked but it’s still tasty. Not perfect but what is?

By the way, this cake is good for breakfast. Not that I would eat cake for breakfast….

One Bowl Brown Sugar and Lime Pound Cake

1 cup butter, room temp

2 cups brown sugar

4 eggs

3/4 cup greek yogurt, plain

1/4 cup lime juice

zest of 2 limes

3 cups flour

2 tsp baking powder

1/2 tsp salt

Preheat oven to 350 degrees. Grease a 9 inch loaf pan & set aside.

In a large mixing bowl combine the butter and the brown sugar. Beat together until light and creamy. Add the eggs, yogurt, lime juice & zest. Beat to combine. Add the flour, baking powder & salt. Mix well to form a thick batter.

Scrape into prepared loaf pan and bake for 60-70 minutes. Allow to cool. Remove from pan and glaze. Store covered for up to 5 days.

Alternately you could use 2 smaller loaf pans (8 inch) and reduce the bake time. Next time I make this I will be trying the 2 smaller pans. I suspect the cakes will bake more evenly and not crack as much on the top. Delicious either way though!

Lime Glaze

4 Tbsp butter, melted

1 1/2 cups powdered sugar

4 Tbsp lime juice

Melt your butter and place in a large bowl. Beat in the powdered sugar and the lime juice until creamy and pour-able. Drizzle the glaze over the cooled cake. Slice and serve!

If you don’t live in a northern state with very cold winters, you may not realize that by the end of November temperatures have dipped to the point that your garage is as cold or colder than your fridge. This is perfect for holiday baking & candy making. I have lots of room in the garage to store air tight containers of fudge or toffee or truffles. Needless to say that my garage currently contains enough treats to choke Santa. Along with lots of wine to wash it down. Yes, wine. Super classy garage wine.I mean it when I say this is easy. There is plenty of time to make a batch or three before Christmas day. About 30 minutes start to finish is all you’re looking at and that includes the prep time to grease the pan and chop the mints. Be sure and pre-chop your mints and pre-measure the marshmallows & chocolate chips. You’ll need them ready to go as soon as your fudge base is done boiling!

I did get in a little trouble after I made these as I raided Tim’s Ande’s mint stash to make them. What can I say. . .any ingredient is fair game. Sorry, babe!Any type of Ande’s mint will work here but I opted for the holiday mint crunch version just to get that red & white effect on top of the fudge. Makes it feel more festive!

I am officially done making candy and cookies and cakes. (Oh My!) I did have grand plans of making one or two more candies but there comes a time when you have to just say enough is enough. Time to sit back and enjoy what is done and try to relax in to Christmas. Merry Christmas to you!

Chocolate Mint Fudge

1 3/4 cup sugar

6 oz Evaporated milk

2 Tbsp butter

1/4 tsp salt

1 1/2 cups mini marshmallows

1 1/2 cups semi-sweet chocolate chips

1/4 tsp peppermint extract

1/2 box Ande’s Mints, unwrapped & chopped, (I used the mint crunch version for the red color)

Grease a 9×9 pan. Set aside.

In a medium sauce pan bring the sugar, milk, butter and salt to a boil. Boil stirring constantly for 5 minutes. Remove from heat and add the marshmallows & chocolate chips. Stir gently until melted. Add the peppermint extract. Pour into the greased pan and spread to smooth as necessary. Sprinkle the top with the chopped Ande’s Mints.  Allow to cool completely. Once cooled cut into squares with a sharp knife. Keep refrigerated in an airtight container.

I do have a pickle lover on my Christmas list. My dad. He’ll eat most things pickled from what I can tell. He loves a good pickled egg. I resisted them for many years because honestly the idea of pickling an eggs seemed. . . yucky. But the last couple of years I have grown to see the beauty of the pickled egg. Eaten with some saltine crackers and possibly a beer or hard cider. Quintessential bar food, really.I opted to make my own last year and again this year. It allows me to control the pickling spice and tweak it as I like. This year my batch is even more delicious than last year. Good thing I wrote it down!Although I am embracing these pickled eggs I still draw the line at the weirdly pink pickled eggs made with beets. I’ve tried to like beets but they really, really take like dirt. Not delicious. My dad’s love of all things pickled extends to pigs feet, bologne & even beets. I can not get behind any of these things. . yucky. . but after many years he has finally convinced me that pickled eggs  have a certain charm.

Just remember when you make these, hard-boil and peel the eggs first. Very important! Plus keep them in the fridge at all times and I like to try and consume them within 2 months. They are eggs after all.

By the way, did you notice my use of an egg-shaped plate? Purely coincidental! I just right this minute realized what I did there!

Pickled Eggs

1 dozen eggs, hard-boiled & peeled

2 cups water

1 cup white vinegar

1 cup cider vinegar

3 Tbsp Sugar

1 Tbsp pickling salt

6 cloves garlic, smashed & peeled

1 tsp celery seed

1 tsp mustard seed

1/2 tsp caraway seed

4 whole cloves

4 whole allspice

Hard boil, cool and peel a dozen eggs as you generally would. Sterilize a quart size canning jar, lid & ring. Place peeled eggs in sterilized jar. Set aside while you prepare the brine.

In a saucepan combine the water and both kinds of vinegar with the salt, sugar, garlic and remaining spices. Bring to a boil and stir until the sugar and salt dissolve. Carefully pour the hot brine in to the quart jar over the peeled eggs. Fill the jar with brine being sure that any air bubbles can escape and the brine fills in all the gaps. You will have brine left over to do with as you please. Pickle some veggies perhaps?

Place lid and ring on the jar and tighten. Keep eggs in the refrigerator. They will need at least a week in the refrigerator before pickled enough to eat. Eat within 2 month.

Tim and I are still enjoying our tropical vacation and won’t be having a traditional Turkey Day meal. And that’s fine by us. We have no set plans for Thursday. Who knows, we might just have turkey sandwiches on the beach!

I made this for a family get together a few weeks ago and it was a real hit. Ice box cakes are so fun. So many versions of this are running through my head. 2015 could be the year of the ice box cake in my world.I chose to use these Spekulatius spiced cookies from Aldi. These are a seasonal holiday cookie at Aldi and if you can’t find them or don’t have an Aldi close you can also use Biscoff cookies or windmill type cookies. If you can get your hands on these cookies I highly recommend them. They are very addictive.This is all about the layers. I started with a very thin layer of the whipped cream just to anchor the first layer of cookies. The whipped cream and pumpkin layers will soften the cookies up after many hours in the fridge and they will become tender and cake-like.Just a little finessing is all it takes to evenly spread the layers over one another. The pumpkin mixture is thicker than the whipped cream so spread it gently a little at a time. Then repeat the layers and finish with more cookies and whipped cream.I had a few cookies leftover so I crushed them up in a Ziploc bag and sprinkled them on top the finished product. Cover the whole thing with plastic wrap and refrigerate overnight. A real crowd pleaser.This Thanksgiving I am thankful for Tim (the best thing since sliced bread), my Dad (who is awesome), my friends (who are the amazing family I chose for myself), my extended family (crazy but lovable), beagles (mine in the best), hammocks, good coffee, long hikes, comfort movies, wine, ice cream, sunshine, & vacations! All the important things.Take a minute to be thankful and enjoy your holiday. Happy Thanksgiving!

Pumpkin Spice Ice Box Cake

3 cups heavy cream

1 cup powdered sugar, divided

1 tsp vanilla extract

8oz cream cheese, softened

1 cup pumpkin puree

1 1/2 tsp pumpkin pie spice

1 package spice cookies (I used Spekulatius cookies from Aldi’s. Similar to windmill cookies or Biscoff cookies) (48-50 cookies)

In a large bowl whip the heavy cream until soft peaks begin to form. Add 1/2 a cup of the powdered sugar & vanilla extract. Beat a few more minutes until stiff peaks form.  Set aside while you prepare the pumpkin mixture.

In a separate bowl beat together the cream cheese, pumpkin puree, 1/2 a cup of powdered sugar, & the pumpkin pie spice. Set aside.

In a 9×13 pan spread a few tablespoons of the whipped cream just to anchor the first layer of cookies. Continue to layer as follows: Add a single layer of cookies. Spread 1/3 of the whipped cream on top of the cookies. Carefully top the whipped cream with 1/2 the pumpkin mixture. Add another single layer of the cookies. Repeat the layers with 1/3 more of the whipped cream, the rest of the pumpkin mixture, a 3rd and final cookie layer and top the last layer of cookies with the remaining whipped cream. If you have a few leftover cookies crush them up and sprinkle on top.

Cover the pan with plastic wrap and refrigerate over night or up to 24 hours for the cookies to get soft. It will keep in the fridge for several days.

This tastes like sunshine in a glass. When I made these last weekend it was snowing and gray outside but I felt instantly brighter and warmer while drinking these. And that’s not just the rum talking. They were the perfect thing to hold me over for a few more days until I could fly south.I made a simple syrup first and chilled it for a while. The syrup will keep in the fridge for several weeks and make many drinks. And just so you know, I did not use fresh key lime juice. Key limes can be hard to come by near me. I substitute bottled key lime juice with good results. Fresh would, undoubtedly, be better. Brighter and cleaner tasting. But I had no issue with the bottled version and thought the daiquiri went down very easy. VERY easy. Be careful!

The simple syrup has vanilla paste in it. I always use paste when I really want the vanilla to stand out. You could substitute good quality vanilla extract if you prefer. When using the paste you will get those lovely black specks of vanilla in the drink. The vanilla is what lends the key lime pie flavor to the drink. It gives it that graham cracker crust-ish flavor undertone so be sure you use a good quality vanilla in whatever form you choose.I’m a lucky girl to be whisked away for a vacation by my darling husband. Talk about feeling loved and worshiped. I couldn’t ask for a better guy. Cheers to five years, Tim! You’re my favorite!

Key Lime Pie Daiquiri

2 oz key lime juice

2 oz Rum

2 oz vanilla simple syrup

ice

2-3 oz Seltzer or Sparkling water

Put juice, rum & simple syrup in a cocktail shaker. Add ice. Shake well and strain into a cocktail glass. Top with 2-3 ounces sparkling water or seltzer.

Makes 1 cocktail.

Vanilla Simple Syrup

1 cup sugar

1 cup water

1 tsp vanilla paste (or good quality vanilla extract)

In a large microwave safe container combine the sugar, water & vanilla. Microwave 3 minutes or until sugar begins to dissolve. Remove from microwave. Stir well. Refrigerate in a sealed container until chilled. Will keep in the refrigerator for 3 weeks and make many daiquiri!

I’ve been roasting squash, stuffing squash and using spaghetti squash as a pasta substitute with meatballs. I’ve even made my own pumpkin puree for the freezer. My favorite squash includes Kabocha, Delicata, Carnival & Buttercup. I prefer my squash not be too watery. (I roasted a Blue Hubbard with wet results. Thumbs down.)

I had a fresh-from-the-field Buttercup hook up this fall and have eaten more than my fair share in the past couple of month. So why not roast & puree some? It’s a perfect substitute for all the pumpkin that gets thrown at us this time of year. Don’t get me wrong, I like pumpkin in baked goods. In moderation. I am not a pumpkin pie lover or a PSL lover and I am not running out to buy pumpkin spice Oreos or M&Ms. Give me a nice pumpkin bread or muffin.

Or how about a squashy pound cake. Squish Squash as Tim calls it. Dense and moist and covered in glaze. It’s one of those cakes you can eat for breakfast or  have as dessert. Versatile.

Not to worry if you are a pumpkin spice lover. I’ve got a crazy good pumpkin spice recipe to share with you later this month. Thanksgiving dinner worthy.

It’s not hard to make the squash puree. Here’s what I do: Cut the squash in half and scoop out the guts & seeds. Place the squash cut side down in a pan and bake at 350 degrees for 30-45 minutes or until a sharp paring knife skewers the skin easily. Take out of oven and allow to cool for a while until you can comfortably handle the squash. About 30 minutes. Scoop the flesh of the squash into a food processor or blender and process until it is silky and smooth. Measure out 1 1/2 cups for the pound cake recipe. This will make more than you need for the recipe but it freezes very well. I measured the rest of mine out a couple of cups at a time and sealed it into freezer ziploc bags.

Now you can make butternut pound cake whenever the mood strikes you!

Buttercup Squash Pound Cake

1 cup butter

2 cups sugar

4 eggs

1 1/2 cups squash puree (Or use canned pumpkin if you prefer)

2 tsp vanilla

1/2 cup milk

3 1/2 cups flour

1 1/2 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

(to prepare squash puree, cut a buttercup squash in half and scoop out the seeds. Place squash halves face down in a pan and bake at 350 degrees until the squash is very soft when pierced with a fork. Remove from oven and allow to cool completely. Scoop the cooked flesh of the squash out of the shell and puree. Measure out 1 1/2 cups for the recipe and set aside. Freeze the remaining puree to use for future recipes.)

Grease 2 loaf pans and set aside. Preheat oven to 350 degrees.

In the bowl of a stand mixer cream together the butter and sugar. Add the eggs, squash, vanilla & milk. Mix to combine. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg. Mix until the batter comes together. Divide batter evenly into prepared loaf pans. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

Allow to cool for 30 minutes and then remove from pans and pour glaze over the cake.

Cinnamon Glaze

2 cups powdered sugar

1/4 cup milk

1/2 tsp cinnamon

Mix all ingredients together and pour evenly over the 2 slightly cooled cakes.

There are several layers to these cookie bars but they are all easy. The marshmallow layer that I so carefully layed out just ended up floating  to the top as they baked. I though it was problematic mistake but it ended up being a happy accident! It distributed the marshmallow and made the top all gooey and delicious.

Quite a marshmallow grid! I just cut full size marshmallows in half for this. You could probably cover with a layer of mini marshmallows instead. I can’t guarantee the results.

Press the graham cracker crust in first, top with the marshmallow grid and pour/spread the brownie layer around.

It’ll take a little time to gently push the batter around the marshmallows and then get the peanut butter batter on top. Each layer is thin so it takes a little finessing to get them all spread around. The end result is worth it.

The top layer is the peanut butter layer. It’s a bit like a peanut butter brownie batter.Be sure and line your 9×13 with some parchment so that you can easily lift the whole thing out after it cools and cut it into squares.

These keep really well. They don’t dry out like some cookies/brownies do. I chalk that up to my happy marshmallow accident. And the peanut butter. I put them in an air tight container and took them camping with us. They were still gooey and delicious 6 days later when I ate the leftovers after we got home from camping.

It’s fall bonfire season now (for us at least) so I’m sure I’ll be making some traditional s’mores but should you need a ready-made version to enjoy, these are the ones!

Peanut Butter S’more Bars

Graham Cracker Crust Layer

2 sleeves graham crackers, ground to crumbs, about 3 cups

1 stick butter, 1/2 cup, melted

1/4 cup brown sugar

Mix all ingredients together and press firmly into a lined 9×13 pan.

Marshmallow layer

14 full size marshmallows, cut in half

Lay the marshmallow halves out in even rows on top of the graham cracker crust. (see photo)

Chocolate Layer

1 stick, 1/2 cup,  butter, melted

1 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp salt

2 Tbsp milk (I used almond)

1/4 cup cocoa powder

1 cup flour

1 cup chocolate chips

Put butter & brown sugar in a large mixing bowl. Mix together and then add egg, vanilla, salt & milk. Stir together well. Add the flour and stir to combine. Fold in the chocolate chips. Gently pour/spread the batter over the marshmallow. Set aside and make the peanut layer.

Peanut Butter Layer

1 stick butter, 1/2 cup, melted

1/2 cup peanut butter

1 cup brown sugar

1 egg

2 Tbsp milk (I used almond)

1 cup flour

Put butter, peanut butter and brown sugar in a large mixing bowl. Mix together and add the egg and milk. Stir to combine. Add the flour and mix until the batter is well combined. Gently pour/spread the batter over the chocolate layer.

Put pan in an oven preheated to 350 degrees.

Bake for 45 minutes. Cool completely and them lift out using the parchment. Cut into squares with a sharp knife. Store in an airtight container.