Plots and Pastries

Hello my sweet plums! Today I’m going to teach you lovelies how to make a pie from scratch, and yes that does mean a pie crust from scratch as well! This was the second pie recipe I’d ever made and I’ve since then fallen in love with making pies. I thought I’d share the passion for pies with you all! Let’s get started!

Step One: Gather Your Ingredients and Your Equipment

Pie Crust:

Ingredients 

2 1/2 Cups All-Purpose Flour

1 Tablespoon Sugar

1 Teaspoon Salt

14 Tablespoons COLD Butter (Split your butter in half, ie 7 Tablespoons and 7 Tablespoons, cut the butter into cubes)

6 Tablespoons of Ice Cold Water

1 Egg and 1 Tablespoon of Milk (You’ll mix this together when your pie is done and brush it on your pie crust before it goes into the oven)

Equipment

Food Processor OR a Large Bowl

Sifter

Seran Wrap 

Flour (to sprinkle on your rolling surface and your pie dough 

Rolling Pin

Pastry Cutter or Two Knives (ONLY use these if you do not have a food processor)

Pastry Brush OR Napkins OR Paper Towels

Aluminum Foil

Scissors 

**NOTE** Hey sweet peas, if you don’t want to make the crust then pre-made dough from the grocery store works just as well!

Filling:

Ingredients

5-6 Cups of Fresh Berries (Strawberries, Raspberries, Blueberries, Blackberries, etc)

Zest and Juice of 1 Lemon

1 Teaspoon Vanilla Extract

1/2 Cup Sugar

1/3 Cup Brown Sugar

1/4 Cup Cornstarch

A Pinch of Salt

Equipment

1 Large Bowl

Spoon or Spatula

Pie Tin

Zester OR Vegetable Peeler

1 Tiny Bowl Or Measuring Cup

Step Two: Dough You Think You Can Bake This?

1) Sift your flour, sugar and salt into your food processor or large bowl.

2) Add 7 Tablespoons of COLD butter into your flour mixture. In your food processor on high pulse the mixture for 30 seconds. If you do not have a food processor use your pastry cutter or two knives to mix your butter and flour mixture together.

3) Add the rest of your butter into your mixture and pulse with your food processor or mix with your pastry cutter or knives, it will look very course. Like this

4) Add in your cold water 1 tablespoon at a time. (If it is still dry add in more water 1 tablespoon at a time)

5) Lay down Seran wrap onto your counter. Dump your dough onto your Seran wrap. Use your hands to form it into a large ball. Then you’re going to make two balls one slightly bigger than the other. Pat your balls into disks and cover them with Seran wrap. 

6) Put your dough in the fridge for an hour (though you can chill it overnight if you want)

7) Seran Wrap your counter once more and dust the area with flour. Take out your large dough disk and let it stand for a few minutes before your roll it out with your rolling pin. You’ll want to roll it out enough that you can have an overhang of 1-2 inches. I know it’s tempting to trim your dough to the very edge of your pie tin but DO NOT!! I did that once. The lattice ended up being perfection, I literally shed a tear from how beautiful the lattice looked, but once I baked it it shrunk and ended up looking like an absolute disaster. SO PLEASE LEAVE THE OVERHANG! 

8) Now you’re going to have to transfer your dough from the counter and into your tin. The method I use is to roll the dough onto my rolling pin and then drape it over my tin. I press down on it to make sure that there are no pockets of air. You’ll now pop this back into the fridge for 30 minutes. (Don’t worry the second, smaller, disk of dough will be mentioned in the third step). **NOTE**If you have pre-made pie dough, take one of the crusts and make sure it fits your pan, if not roll it out until it’s the size you want, and place it into the pie tin.

YOU’VE MADE YOUR VERY OWN CRUST!!!!

Step Three: A Very Merry Berry Filling 

1) Clean your berries, carefully towel dry them, and measure the amount out. Place five, or 6, cups of whatever berries you want to use into a large bowl.

2) Take your lemon and make sure to wash it. Take your zester, or vegetable peeler, and zest away! Make sure it is only the yellow of the lemon and not the white. Add this to your bowl.  

3) Slice your zested lemon in half. Squeeze the juice into your measuring cup or tiny bowl. You do this so you can remove any seeds from the juice without having to scramble around in your berries. Pour the juice into your berry bowl.

4) Add 1 Teaspoon Vanilla Extracts to your berries. Carefully toss, or mix, your berries. Try not to smoosh your berries! You DO NOT want the extra juice.

5) Add in your cornstarch, sugars, and salt. Make sure your berries are well coated and your cornstarch has disappeared. 

6) If your thirty minutes are up, take out your pie crust. You’re going to now gently pour in your filling, making sure to pile it high in the middle. **NOTE** If you think your pie has too much juice, and you still have more in your pie, you do not have to add the remaining juice. 

7) Take your small dough disk out of the fridge and place it onto your rolling surface, the place where you rolled out your last dough disk. Now roll this disk out making sure it is quite large. You’ll want to cut strips into your dough. You’ll have to do this process again later on to complete your lattice. Now it’s time to make a lattice. Don't worry, if you’ve never done a lattice before, here are some step by step pictures. (**NOTE** If you have pre-made dough you will also cut strips into it and you are also going to have to re-roll your scraps and repeat the same flattening and cutting into strips process.) 

8) Once your lattice is done trim any excess strips that are longer then your 1-2 inch overhang. Now, take a fork and crimp the edges of your pie crust. 

9) Mix your milk and egg together. Use a pastry brush, or napkins or paper towel, to brush on your egg milk mixture onto your pie crust.

10) Put your pie into your fridge for 15-30 minutes, while it chills pre-heat your oven to 375. 

11) Now, the trouble with pies is that your edges ALWAYS browns the fastest. So as you wait for your 15-30 minutes to pass, you’re going to make a cover for your crust. Take a large square piece of foil and fold it in half, twice. Use your scissors to cut off a curve in your foil.

12) After your 15-30 minutes have gone by, and your oven is heated, unfold your aluminum foil. Place it over your pie crust. It won’t fit exactly, or at least mine usually don’t, so you’ll have to shape it to fit. 

13) Place your pie onto a baking sheet and place your pie into the oven. You’ll bake this for 20-25 MINUTES! Once the timer goes off you’ll take off your foil. Place it back into the oven for another 30 minutes. Or at least until it’s nice and golden and your filling is bubbly.

14) Cover your pie with seran wrap or aluminum foil. Wait a few hours to serve. If you do not serve it right away store in the fridge it lasts for about three days. 

YOU HAVE MADE A PIE! A HOMEMADE PIE!! BE PROUD!!

Thank you all for your time and I hope you enjoy baking this! I know as I was writing this post the new update to Check, Please! came out so maybe bake this pie in celebration. Or bake it before the next update and enjoy a slice of pie as you read the new update. Do whatever you want. The recipe is in your hands now! You are now a pie baker, congratulations! I hope you all have a lovely time baking this and remember if you have any questions feel free to message me! Now, maybe check out Check, Please! if you haven’t before, or bake away! Till next time!!

Hello my lovely little chocolate chips! Since my last recipe called for, if you wanted to make it from scratch, a graham cracker crust you had to use the oven for I thought I’d teach you guys something you absolutely do not have to use the oven for! It’s a Peanut Butter Pie with an Oreo crust. My fantastic and absolutely genius friend Carina suggested the title of this recipe because of our love of the amazing web comic, Check, Please!. I hope you guys like making, and eating, this Peanut Bittle Pie! Let’s get started!

Step One: Gather Your Ingredients and Your Equipment

Oreo Crust:

Ingredients

1 Package of Oreos

1 stick of Butter, 8 Tablespoons

**NOTE** You can also buy a pre-made Oreo Crust from the Grocery Store

Equipment

Medium Bowl

Spoon

Pie Pan

Food Processor OR 1 Large Plastic Bag and a Rolling Pin

Peanut Butter Filling:

Ingredients

1 1/2 cups Creamy Peanut Butter

1 Cup Powder Sugar

1 Stick of Butter, 8 Tablespoons 

Equipment

Medium or Large Bowl

Hand or Stand Mixer

Spoon or Spatula

Chocolate Topping:

Ingredients

1/2 Cup Heavy Whipping Cream

1 Cup Chocolate Chips (They can be whatever flavor you want, I’m a huge dark chocolate lover so those are the chocolate chips I use)

2 Tablespoons of Peanut Butter

Equipment

1 Medium Bowl

Whisk, Spatula, Spoon, or Fork

1 Small Cooking Pot

Step Two: Buttery and Scrumptious Oreo Crust

1) Smash up your Oreos! Either place them in your food processor and let it go until the Oreos are a fine crumble. Or you can place them in your plastic bag and use your rolling pin to smash and roll your Oreos into a fine crumble.

2) Pour your crushed Oreos into your medium bowl. 

3) Place your stick of butter into the bowl and pop that into the microwave!

4) When your butter is completely melted mix it with your Oreo crumbs.

5) Dump half of your crumble into your pan and start your edges. Simply move the crumbs to a side and use your hand to press it into the size and to whatever height you want.

6) Cover up the bottom of your pan with your crumble and press it down.

7) Let is sit in the freezer for 10 minutes!

Step Three: The Peanut Butter Filling of Fluffiness

1) In a large, or medium, bowl place 1 stick of butter and place in the microwave to soften. Soften NOT melt!

2) Take out your jar of peanut butter and scoop it into your measuring cups. Then, once it’s measured, dump it into your bowl with your butter.

3) Now add in your powder sugar.

4) With your hand or stand mixer blend together your butter, peanut butter, and powder sugar until it’s smooth.

5) Now, if it’s been 10+ minutes take out your Oreo crust. You’re going to want to pour your peanut butter filing into your crust and then place it back into the freezer.

Step Four: Chocolate Topping of Delightfulness

1) In a medium bowl our in your 1 cup of chocolate chips.

2) Place your peanut butter on top of your chocolate chips.

3) In your small pot pour in your 1/2 cup of heavy whipping cream. Place this on your stove and turn the flame on to medium. You’ll want this to get hot enough to simmer but not boil.

4) When it start to simmer pour this into your bowl that holds your chocolate chips and peanut butter. 

5) Let it sit for 5 minutes and take out your Oreo crust and Peanut Butter filling pie out of the freezer.

6) When 5 minutes have passed stir it up with whatever utensil you decided to use. 

When it’s smooth pour the chocolate over the peanut butter pie.

7) If you can cover it with saran wrap or tin foil, that’s great! But if you cannot then it will be okay to leave it uncovered in the fridge.

YAY! YOU HAVE MADE A PEANUT “BITTLE” PIE!!!

Step One: Gather Your Ingredients and Equipment

No-Bake Vanilla Cheesecake:

Ingredients

1 Block of Cream Cheese, 8 ounces at ROOM TEMPERATURE

1 Cup Heavy Whipping Cream

1/3 Cup Sugar

1 Teaspoon Vanilla Extract

**Note** If you do not use a pre-made crust, depending on the depth and breadth of your pie pan, you may have to double your cheesecake recipe. I have to double the recipe if I want the filing to reach the very top of my crust.

Equipment

2 Bowls, 1 Large and 1 Medium

Hand and or Stand Mixer

Toothpicks

Teal Food Die

Shark Cookie Cutter

Graham Cracker Crust:

Ingredients

1 1/2 Cups or 1 Package of Graham Crackers

6 Teaspoons Melted Butter

1/2 Ground Cinnamon

1/3 Sugar

Equipment

1 Medium Bowl

Food Processor or a Large Plastic Bag and a Rolling Pin

1 Pie Pan

Step Two: Graham Cracker Crust of Deliciousness

Pre-heat your oven to 375

Take your package of graham crackers and place them in your food processor. Or put them in your plastic bag and use your rolling pin to mash your graham crackers into a nice crumb texture.

Pour your 1 1/2 cups of graham cracker crumbs into your medium bowl.

Add your cinnamon and sugar to your crumbs.

Set your butter in your bowl and microwave until it’s melted.

Mix it together until it’s all incorporated and tastes like a butter, cinnamon, and just everything that is sweet and good in this world creation.

7) Now, I like to dump in about half of my mixture into my pan. I move it to the edge and press the mixture into the edges. Once I have my edges I dump the rest of the crust mixture in the middle and press it down.

8) Pop that crust into the oven for seven minutes and then take it down and let it cool. CONGRATULATIONS! You’ve made your very own homemade graham cracker crust!

Step Three: The No-Bake Filling of Yumminess

1) In your medium bowl pour in your 1 cup of heavy whipping cream. Get your hand or stand mixer ready and whip it until it’s stiff and resembles what you typically associate with whip cream.

2) Now, you want your cream cheese to be ROOM TEMPERATURE! I cannot stress this enough, you NEED your cream cheese semi-warm. You need it to be at room temperature because if it’s right from the fridge you are not going to be able to mix in your ingredients. (Well you can but it will be VERY DIFFICULT!) So dump your cream cheese, sugar, and vanilla into your large bowl.

3) Get your hand or stand mixer and mix your cream cheese, sugar and vanilla together.

4) Slowly add in your whip cream. I did it about a third at a time. By the time it’s nice and incorporated it’ll be fluffy and, if you taste it, delicious.

5) Pour your filling into your graham cracker crust.

6) Try to smooth it as best as you can with either your spatula or spoon.

YOU DID IT! YOU MADE A CHEESECAKE, YAY!!

Step Four: Shark it Up a Bit

Now this is an optional part, but as I said, this is a Sharks cheesecake, so I had to make it sharky.

1) Take your shark cookie cutter and place it onto your cheesecake, note how I said PLACE not PRESS.

2) Add two drops of teal food coloring inside your cookie cutter.

3) Swirl the food coloring around with a toothpick. Do this until the coloring is even and your shark outline is good and filled out.

4) Continue this process as many time as you can on your cheesecake.

5) Now pop it into your fridge and let it cool for 1-2 hours or until you’re ready to serve it.

YOU HAVE A SHARKS THEMED CHEESECAKE!!!!

Hello my friends! I am here to give you a nice little sugar cookie recipe today! I made them today to channel my good baking vibes towards the SJ Sharks and it worked! Now I want to share the baking magic!

First Step: Gather Your Ingredients and Equipment 

Granulated Sugar 1 Cup

Butter 2 Sticks/ 1 Cup

Flour 3 Cups

Baking Powder 2 Teaspoons

Eggs 1

Vanilla Extract 2 Teaspoons

Rolling Pin

Measuring Cups and Spoons 

Bowls (1 Large, 1 medium, 3 small)

Baking Pan(s)

Sifter 

Saran Wrap

Second Step: Is It Hot in Here or is it Just Me?

Preheat your oven to 350 degrees Fahrenheit 

Third Step: Put it all together and what have you got? Sugar cookies.

1) In a large or medium bowl, pour your 1 cup sugar and place your 2 sticks of butter into the bowl.  And mash your butter and sugar together until it’s smooth and incorporated.                                                                                                         Now, you’re going to want your butter to be malleable. If you don’t have the time to wait for it to get to room temperature, then simply stick it into the microwave. Make sure you heat it only to the point to where it gets mushy not melty! 

2) In a separate bowl sift your 3 cups of flour and your 2 teaspoons of baking powder. Place it to the side, you’ll need this later.

3) Crack one egg and add it to your butter sugar mixture. Now mix it into your batter. Remember if you get shell accidentally into the batter use the eggs shell to carefully retrieve the small egg shell piece from your batter.

4) Pour in your two teaspoons of vanilla extract. Mix it into your batter. Your batter should now look kind of yellow and fluffy.

5) Time to add your flour! You’ll want to add your dry ingredients one cup at a time. 

Place one cup of your dry ingredients into your wet ingredients, mix away my little flower children.

 Once your one cup in nice and mixed in, and there’s no flour at the bottom you’re going to do this two more times or until your dry ingredients are gone. Your batter is going to look a little crumbly but that’s fine!

6) You’re almost done! You’re going to want to clean a section of your counter. You can clean it extensively OR you can lay down some saran wrap and not have a giant flour and dough mess to clean up. Once you have your section sprinkle some flour onto the area, this is to make sure your dough doesn’t stick to the counter. Now, take a large chunk of your dough, squish it together until its ball shape and place it onto your flour dusted area. Coat your rolling pin with flour and sprinkle a SMALL amount of flour onto your dough. Begin to roll! You can roll it to whatever thickness you want but remember if you roll it paper thin then it'll be hard to transfer your cutouts onto your baking pan.

7) Once you have your dough rolled out its time to cut shapes! If you want the classic circle shape, and do not have a circle cookie cutter, then use the rim of a glass cup to make your shapes. I used my shark cookie cutter because I was making shark cookies! 

8) Now peel away your edges and begin to transfer your cookie cutouts to a baking pan. You’ll want to place your cutouts into the freezer for about 8 minutes. This way your cookies retain their shape.

Because they went into the freezer I knew these cookies wouldn’t expand much so I was free to place 13 onto my baking pan.

9) INTO THE GIANT FURNACE OF HEAT! AKA place your cookies into the oven for 9-11 minutes, 10 minutes works perfectly. They are just getting the slightest golden brown tinge so I know they won’t crumble into smithereens. You’ll want them to stay on the pan for about 10 minutes, this way they’ll easily come off the pan. Transfer your cookies either to a cooling rack or onto a saran wrapped counter space.

10) Now you can either be done and let your friends, family, our yourself frost these however you want but as I said I was making SJ Sharks themed cookies so I had to try and frost the Sharks logo onto these cookies!

Step Three: DECORATE YOUR SJ SHARKS COOKIES

1) Get your frosting, I used store bought frosting because my family likes this frosting. White frosting is the best for this because you will be coloring your frosting. Separate your frosting into three different small bowls. Two bowls will have large amounts of frosting, one bowl will have a small amount, maybe 2 tablespoons of frosting. For your 1st large bowl you’re going to want to make either a dark grey or black frosting. I used dark blue and brown gel color to make dark grey. The other bowl I used my teal gel color to make teal, I added 5+ drops of the coloring because I wanted a vibrant and yet dark teal. In the picture above you can see my teal frosting bowl. Your third and final bowl will be orange I only added  3 drops of orange gel coloring to this bowl and it worked perfectly. 

2) Put a medium amount of your frosting into a piping bag, if you don’t have a piping bag then simply take any kind of plastic sandwich bag and cut off a corner of it. BAM! Homemade piping bag. You’re going to pipe an outline of your shape with the grey frosting.

3) With the same procedure you did in step two you’re going to do the same for your teal frosting. Since the sharks logo looks like this

 I had to create the teal pattern which was confusing but I eventually figured something out!

Ignore the one on the bottom I fixed it later by adding more teal to it!

4) If you still have teal frosting in your bag pipe it back into your teal frosting bowl so it can join the other teal frosting amount. Now you’re going to want to add water to your teal frosting. About 1 tablespoon at a time. You want your frosting to easily run off your spoon. You want it nice and runny because you see that teal outline? Well you’re going to flood it. Your going to take your runny teal frosting put it into a piping bag and flood the teal outline. 

This is what it’ll end up looking like so far.

5) You’re going to do the same thing you did to the teal frosting to the grey. Add water to your grey frosting 1 tablespoon at a time. You will be flooding the grey piping outline. Don’t worry if you cant get frosting into some areas use a toothpick to spread it our or move it around.  

This is what my cookies looked like, though I still had some frosting to move around!

6) Finally, your orange frosting will also need to be water down. Now, see the tiny little triangleish mark on the bottom of the teal frosting? You’re going to dab one dot of orange frosting in that area, congratulations you've successfully created a SJ Sharks Shark cookie!

7) Now when you do cookies like this they need to harden. The frosting is runny and messy, still edible, but if you’re going to be sharing these you wont the frosting to harden up. You can either leave them out at night, or, you can place them into your cool oven. I use the oven method because I have a cat who would like nothing more then to get cat hair all over them or eat them. Place them wherever you want and, if you’re like me who bakes until late at night, go to bed and when you wake up your cookies will be dry and delicious! 

YOU DID IT! YOU EITHER MADE CUTOUT SUGAR COOKIES OR YOU MADE SJ SHARKS COOKIES!!! Either way you should be proud of yourself. I know I’m proud of my shark cookies because the sharks won their second Stanley cup game as I baked them! So I shall also be baking this Sunday to feed my superstitions and provide my babies with the magical power of baked goods. 

Congratulations on a baking job well done and Congratulations to the Sharks for winning tonight’s game!

If you have any questions about the recipe and or steps, feel free to message me! Let’s share the baking power and I hope to keep sharing recipes with you all! Have a good time baking!

Hello lovelies! This is my first time posting a recipe here so it won’t be the best, but I’m hoping to learn :) Anyway, this is my go to cookie recipe and they're always a hit so I thought I’d share the recipe!

First Step: Gather Your Ingredients!

Granulated Sugar 3/4 cups (This is the sugar that you use when sweetening your coffee or ice tea)

Brown Sugar 1 Cup 

Butter 1 Cup, or 2 sticks (You can use salted or unsalted butter, I personally use salted butter. You want your butter to be a room temperature but if you don’t have the time or the patience the microwave is a great tool)

Eggs 2 (You don’t need them to be at room temperature they can be cold and the cookies will still taste fine!)

Vanilla Extract 1 Teaspoon (The stuff out of the bottle is perfectly fine)

Flour 2 1/2 cups (You can use All- Purpose Flour)

Baking Soda 3/4 Teaspoon (This is the stuff out of the orange box, the stuff you used as a kid when making volcanoes)

Salt 3/4 Teaspoon

CHOCOLATE CHIPS! (They can be whatever kind you want, dark, white, regular, mini, with caramel inside them, anything! It’s your choice for what kind you want as well as how many you want in your dough)

Second Step: It’s Getting Hot in Here!

In other words, pre-heat your oven to 375 degrees Fahrenheit 

Third Step: IT’S TIME TO MIX!!!!

First thing you’re going to do is mix together your sugars in a large or medium size bowl. You can mix with a spoon, fork, hand mixer, or stand mixer. You’re simply doing this to get all of the sugars mixed together.

Second is to add your two sticks of butter. Now you want your butter to either be at room temperature, or you can soften it in the microwave. You want to SOFTEN your butter not MELT it! You want your butter to be soften and malleable so you can easily mix it together with the combined sugar mixture.

Third, crack your eggs into your mixture. You can add them in one at a time or simply crack them both and mix it into your sugars and butter mixture. Helpful hint, if you get shell in your mixture simply use one of the halves of your egg shell to get the tiny egg shell out of the mixture. It may seem redundant to do so but it works wonderfully!

Fourth, add in your vanilla extract. You’ll end up with a caramel brown colored gooey mixture. 

Fifth, sift in your flour, salt, and baking soda. Uh sift it, sift it real good! If you do not have a hand sifter or a large metal one, don’t worry. All-purpose flour typically comes pre-sifted so you don’t have to sift it if you don’t have a sifter.

Sixth, time to mix! Mix it softly, you CAN stir it as if your are trying to work off your anger from Mr. Darcy’s terrible first proposal but you’ll end up with a face full of flour. Stir it gently, slowly mix in the flour, scrapping along the sides of the bowl and focusing on getting all of the mixture blended together. It should, in the end, be mixed and yummy but make sure to not eat to much dough, you don’t want to become sick!

Seventh, CHOCOLATE CHIPS!!! YAY!!! Stir in your chocolate chips or whatever else you want to add to your dough. I, personally, do not measure the amount of chocolate chips I add to my dough. I have a mixture of mini chocolate chips and regular chocolate chips that I typically make and simply add as much as I want into the dough. YOU ARE THE BAKING GOD!!  YOU GET TO PUT HOWEVER MANY YOU WANT!!

Eighth, it’s time to take some of your dough and roll it into a small round shape. It should be no wider than two of your fingers.

You can do larger dough amounts but remember, dough spreads so if you have large dough balls then they will spread and might combine together. Creating, as I like to call them, a cookie butt. Which is why spacing is important. I typically have twelve cookies on a tray, four rows and three columns. 

Ninth, put your cookies in the oven for seven minutes, they actually won’t be ready at this point but sometimes my oven is wonky and they are done, so it’s better to be safe then sorry. You’ll want to slowly add one minute at a time until it’s nice an golden brown, maybe nine minutes. Now, cookies can be sneaky and appear done but they might not be. They’ll have a shiny and wet looking center which means that your cookies aren’t done. Like the ones below

When your cookies are done they wont have that shiny quality to them they’ll look more like this

Tenth, once your cookies look like this then you're ready to take them out of the oven! DO NOT FORGET TO USE OVEN MITTS! Trust me, bare skin touching a pan coming out of a 375 degree oven hurts like a son of a gun! 

Eleventh, let them sit on the pan for a few minutes so they wont turn into a gooey mush when you try to pick them up with a spatula. You can move them from the pan onto your counter, cooling trays, plate, container, etc. 

Twelfth, you can either scrap off the little bits of cookie that remain on your tray or completely wash them again because this recipe makes more then 24 cookies so you’ll be needing your tray(s).

Hey, you're done! You’ve made your cookies and now have some yummy cookies to munch on! Congratulations!! 

If you have any questions about the recipe and or steps, feel free to message me! It’s time to share the beauty of baking and I hope to keep sharing recipes with you all. Have a good time baking!