Starbucks Copy Cat Chai Tea Concentrate

My boyfriend loves Starbucks chai tea and buys the Tazo chai tea concentrate. Well, that stuff is expensive. Not as expensive as buying one at Starbucks, but expensive none the less. Sometimes I can get the concentrate on sale at Target for 2 for $6.00, but that's about the best deal out there that I've seen. I've tried other brands and he doesn't like them. They were too spicy, too sweet, not spicy enough, too weak or just off. I finally found Tazo Chai Tea DECAF. I had no idea that decaf would be so hard to find. Once I found it I was on a quest to find the perfect sweetness and strength.

I tried at least three different versions before getting it to where he liked it. It's definitely cheaper than buying the concentrate. You're paying a lot for water when you buy it that way. Now that it's getting warmer, he won't drink it as much, but now I'm prepared for this Autumn.

Starbucks Copy Cat Chai Tea Concentrate

Yield: 2 cups, or 4 cups chai tea mixed with milk
Prep Time: 2 minutes, plus steeping 
Cook Time: 3 minutes
Total Time: 15 minutes

Ingredients
3 Tazo Chai Tea Bags
2 teaspoons sugar
2 teaspoons honey
2 cups water

Directions
Boil three tea bags in two cups of water on the stove or in the microwave for two minutes. Let steep for 10 minutes until dark brown. Add two teaspoons of honey and two teaspoons of sugar and stir until dissolved. To make a Chai Tea Latte, add 1/2 cup milk and 1/2 cup concentrate and heat until desired temperature. Or chill and serve over ice.

Enjoy!

No Bake Coconut Almond Bars

I love it when I come up with a recipe and it's a hit. I'll be honest, it took two tries to get this one right, but I think I've got a winner. It started off as a copy cat Kind bar, but we decided they were too sweet and too nutty. They tasted like a candy bar. They're delicious don't get me wrong, but I wanted something a little different. I decided to add some oats in there, so it wasn't so nutty. Plus nuts get expensive. I don't want to make homemade granola bars that cost more than store-bought ones. I figured these cost about .45 cents each to make. Not cheap, but definitely cheaper than store bought. And way more tasty. They almost remind me of a coconut almond rice crispy treat.

I did a bit of research and discovered that brown rice syrup and honey was the way to go. I try to use natural ingredients. Or minimally processed stuff. I usually tend to go the maple syrup or honey route, but I thought I would try the brown rice syrup. I couldn't find it in my regular grocery store and even asked, so I had to go to a specialty store. Then, the other day I just happened to see it hiding in the gluten free section. What a strange place, but that's where it was. It runs about $7 at my local store. About the same price as honey around here.

There's not too much to making these, but you will need a candy thermometer, so I would suggest buying one. Don't borrow one. They aren't that expensive and since you're going to wind up making these all the time, I would just go ahead and buy one.

Have you every boiled sugar before? If not, the sugars go from just covering the bottom to practically overflowing. It doesn't seem to take long either.  Be careful when you boil the sugar, because if it touches your skin it sticks and you'll get a nasty burn. I always make sure my son isn't home or is glued to the tv when I'm making these. You really need to pay attention to boiling sugar. Don't walk away. This is why you need the candy thermometer. You need to get the sugar to firm ball stage. (No, this doesn't mean it's cold in the kitchen.) It's the gage on the candy thermometer. I don't like my granola bars too hard, so firm ball seems to be the best. If you like yours a little harder, go ahead and play hard ball, but I wouldn't go any higher than that. So many innuendos here. :)

These make 20 bars, which in my house maybe lasts about 4 days. Five if I hide one or two.

I've also got a spicy nutty bar coming soon. It's definitely an acquired taste, but I really like them. It incorporates sweet, salty, and spicy in one bite. I love it when that happens.

No Bake Coconut Almond Bars

Yield: 20 Bars

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients

2 cups coconut

1 1/2 cups crisp brown rice

1 cup almonds

1/2 teaspoon salt

1 teaspoon vanilla

1 cup honey

1/2 cup brown rice syrup 

Directions

In a large mixing bowl add dry ingredients and set aside. In a deep saucepan add honey and brown rice syrup. Cook on medium high until firm ball stage using a candy thermometer. Remove and add vanilla. Pour into dry ingredients and mix thoroughly. Spread into a greased 9x13 inch glass pan. Oil the bottom of a drinking glass and press down firmly and evenly. Let cool for 20 - 30 minutes. Turn out onto cutting mat and cut into bars. Store in an airtight container for up to a week, if they last that long. 

Enjoy!

Spinach Tortillas

Ever since making homemade tortilla some time ago, I can't seem to go back to buying them. I've had store bought tortillas once and they were gross. My boyfriend told me that he never wanted to eat store bought again. I took that as compliment. Everything homemade just tastes better. Of course food always tastes better when someone else makes it.

In an effort to make things a little healthier, I decided to make some spinach tortillas. I love spinach, but when it comes to adding them to things like tortillas or pancakes, I don't want any of the spinach flavor to come through. I guess I got the right ratio of spinach to flour, because you couldn't taste any spinach flavor at all. I will say that they are a little less chewy than regular tortillas, but no one seemed to mind.

We made burritos with them and they disappeared rather quickly. My son kept threatening to take one off the plate as I was photographing them. He's a carb guy. Anything bread, he eats. So if I can make his carb loving diet a little healthier, then I will. Especially since this kid doesn't like vegetables.

Making tortillas is always time consuming, but well worth it. Every once in a while, I threaten to spend an entire Sunday making tortillas and freezing the leftovers. The freeze well and taste just as good as the day you made them.

Spinach Tortillas
Yield: 8 Large Tortillas
Prep Time: 1 hour
Cook Time: 10 - 15 minutes
Total Time: 1 hour and 15 minutes

Ingredients
2 1/3 cups flour, plus extra for rolling out the tortillas
1 teaspoon salt
3/4 cup water
3 tablespoons olive oil
1 cup spinach

Directions
Mix flour and salt in a stand mixer or large bowl. In a blender, add spinach, water and olive oil. Blend well. Add wet ingredients to dry ingredients and mix until incorporated. If dough seems a little sticky, add a teaspoon or two of flour. Separate into eight balls. Roll very thin with a rolling pin. On a hot griddle or dry pan, cook until bubbly; about a minute. Turn and cook until brown spots appear. Cool on a plate and cover with a damp paper towel.

Enjoy!

Homemade Ketchup

First let me say that I love Heinz ketchup. I really don't care for other brands a whole lot. They are too sweet, spicy, vinegary, etc. I can tell the difference. I think I might be one of those super tasters. Seriously, my sense of taste is on overload. So why would I make my own? For shits and giggles really. I wanted to see how hard it was and what it tasted like. The recipe I used had a lot of good reviews and took all day in the crock pot. Before my boyfriend tasted it, he told me that he probably wouldn't like it. He's a Heinz guy too.

I followed the directions almost exact with a few spice exceptions. I didn't have dried mustard or celery salt on hand, so I just didn't add those. Several reviews said that it was too sweet, but I used the amount it called for. After I made it and it cooled, I tasted it by itself and it did taste a little sweet, but when I tasted it with some fries, it was fine. Rather tasty in fact. Better than I thought it would. I honestly didn't have high expectations, so I was surprised.

The whole house smelled like ketchup, so I was craving french fries all day. It takes 12 hours and needed to cool, so I had to wait until the next day.

I've made fries several times since I first made the ketchup and today the consensus was that it was really good and definitely could take on the big boys in a taste test.

This recipe is easy to make, but does take 12 hours in the crock pot and needs a stir once in a while, so it's best to be home or don't go out for too long if you plan to make it. Do plan on having french fries the following day!

Update: We ran out and had to buy some. My boyfriend said that he actually preferred mine. Woo hoo! Go me. Or the person who actually developed this recipe, which I found on All Recipes. 

Ketchup
Yield: Three cups
Prep Time: 10 minutes
Cook Time: 12 hours
Total Time: 12 hours 10 minutes

Ingredients

2 (28 ounce) cans peeled ground tomatoes
1/2 cup water, divided
2/3 cup white sugar
3/4 cup distilled white vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoon salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1 whole clove
1/8 teaspoon cayenne pepper (optional)

Directions

Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pout into slow cooker. Add sugar, vinegar, and spices; whisk to combine. 

Cook on high, uncovered, until mixture is reduced by half and very thick, about 10 -12 hours. Stir every hour or so.

Smooth the texture of the ketchup using an emersion blender, about 20 seconds. 

Ladle the ketchup into a fine strainer and press mixture with the back of the ladle to strain out any skins and seeds. 

Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper. 

Super Simple Crusty Bread

This is by far the easiest bread I've made and I don't think bread is all that hard to make. Time consuming, yes, hard, no. Other than waiting, this bread isn't even that time consuming. After reading about this bread, I've also discovered that I'm about 6-10 years late in the food blogging world. It's generally called no-knead bread and supposedly it appeared in the NY Times for the first time.  It's made its rounds over and over again and yet somehow I seemed to have missed it. Maybe that's because I wasn't baking as much bread as I do now, who knows. The point is, I'll be making this bread a whole lot more from now on.

It's perfect for dipping in olive oil and making panini or just as toast with melted butter on it. I'm starting to salivate. I'd be noshing on a piece right now if we hadn't finished it the other night with dinner. I do think this bread is best eaten the day you make it or the next. As with most homemade items without preservatives, it goes bad quickly. Plus it loses that outer crustiness. Unless you warm it up in the oven or toaster, like I did. (I put it in the toaster at 200° for about 12-15 minutes to warm it up and it turned out great.)

I don't own a cast iron pot, (the key to crusty bread) so I borrowed one from a friend, but I'm definitely going to be checking out the sales, because I must purchase one to make my life easier. I've read all different ways you can "make" your own using a pizza stone, crockpot insert, pot of water, terra cotta pot, etc. The list goes on. I honestly just don't want to bother with that. Although I do have a Pyrex that I might try. As long as what you are using can withstand 450°, you can use it. The other important thing here is that it must have a lid. The lid creates steam and therefore makes the bread crusty. Or at least that's what I read somewhere on the internet and we all know that everything we read online must be true.

It takes a whopping five minutes to put this bread together. Then let it sit. 12-18 hours. I find it's best to make it at night and then bake it the next day. The smell of freshly baked bread wafting throughout the house is fantastic. So far, I've only made it twice and both times it turned out great. I really want to add in some extras like rosemary and garlic with parmesan on top. Or cheddar and jalapenos. Maybe get a little fancy and add lemon zest, nutmeg and gruyere. I tend to go savory with a bread like this, but I guess you could also go sweet and add cinnamon, sugar and currants. Regardless what you add, I have a feeling it will be fabulous.

My boyfriend has already decided that I need to make this bread at least two days a week. He's a bit of a carb-aholic. He also said that of the tortillas, white bread and chips.

So how do you make this wonderful bread? I've read different resting times and different amounts of yeast, but this is what I did and it worked beautifully. Please let me know if you have any questions and I'll do my best to answer them.

Super Simple Crusty Bread
Yield: One loaf
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 12 - 18 hours including proofing

Ingredients
3 cups of all purpose flour
1 1/2 cups water
1 3/4 teaspoon salt
1/2 teaspoon instant yeast

Directions
In a large bowl, combine flour, salt and yeast. Add water and combine until shaggy. Cover with plastic wrap and leave in a dry, warm environment for 12-18 hours. Dough will be full of bubbles and very wet.

Lightly flour a work surface and turn out dough. Work into a ball and cover for thirty minutes minimum. I used plastic wrap, but some like to use a flour sack. The flour sack will help it retain it's shape better.

Heat oven to 450°. Heat pot for about 30 minutes and carefully remove it. After dough has rested, drop it into the pot and bake covered for 30 minutes. Remove lid and bake for an additional 15 minutes. Remove from pot and cool on wire rack. 

Enjoy!

Sweet Potato Chips in Coconut Oil

Apparently these sweet potato chips were a hit, because the batch wasn't even done and my boyfriend was requesting more. They cool down fairly quickly, so you can start munching on them pretty much right away.

It only takes three ingredients to make these crunchy little snacks; sweet potatoes, coconut oil, and sea salt. I used a mandolin to slice these bad boys into the perfect thickness. I guess you could do it by hand, but they would be different thicknesses and it would take a long time. The mandolin is much quicker. Just watch out for your fingers.

I used a candy thermometer and heated the oil to about 300°. The oil can splatter, so be very careful. They only take a few minutes to cook. This is the slightly tricky part. Don't overcook them and don't undercook them. If they are undercooked, they are soft. You want a nice crispy chip. If they are overcooked, they turn brown and have that it's almost burned taste. Make sure you have good lighting to see when they are turning brown. Be sure to salt them as soon as they come out of the oil. The salt sticks to the chips better when they are still wet.

I made regular potato chips years ago and I didn't remember if I did this or not, but I flipped them a couple of times during baking. When they started to curl, you knew they were almost done.

As far as whether these are easy to make or not really depends on the person. It does take quite a bit of time and it's kind of a pain in the neck and frankly in the future I would stick to buying them. Just don't tell my boyfriend that.

They should keep in an airtight container for at least a week, but they won't last that long in this house.

Sweet Potato Chips
Yield: 4 - 6 cups
Prep time: 15 minutes
Cook time: 30 - 45 minutes
Total Time: 45 minutes to an hour

Ingredients:

2 medium sweet potatoes
1 1/2 cups coconut oil
sea salt

Directions:

Peel and slice two medium sweet potatoes preferably with a mandolin. Heat oil to 300° in a large sauce pan or use a deep fryer if you have one. Cook sweet potatoes in small batches for about 1 - 2 minutes. Be sure not to over crowd the pan. Keep a close eye on them as they brown very quickly.

Place on a plate covered with paper towels to absorb the excess oil. Salt immediately. Let cool and store in an airtight container for up to a week.

Enjoy!

Browned Banana Bread

What's browned banana bread you ask? It's not some new fancy schmancy way of making banana bread. It's just regular banana bread that you accidentally left in the oven a few minutes too long because the weather finally broke and you were outside playing with your son. Despite that in my perfectionist mind, it was overdone, it didn't seem to stop any of us from eating it. It was still quite good.

I don't think this recipe is as good as the banana muffins, but it's labeled as low fat and it's a bit easier to make, since it has a few less ingredients. It's a little heavier, but does transport well and freeze well. I have made a few adjustments to it over the years and added pumpkin to it when I only had two small bananas. That was delicious. I used four really old bananas for this. Most people would have surely thrown these in the trash. When my bananas start to turn, I try to freeze them for smoothies. Try being the key word here. It's like one day, they look perfectly good to eat and then you forget you have them and the next thing you know, you've got black bananas. The darker the bananas the sweeter they are. So, dark bananas work really well in baked goods.

I prefer walnuts in my banana bread, but I only had about a 1/4 cup, so I just put them on top instead of in the batter. Plus, it looks pretty. I like my food to not only taste good, but to look pretty.

Banana Bread
Adapted from Betty Crocker

Yield: 2 loaves
Prep time: 15 minutes
Cook time: 1 hour (cool 2 hours 10, minutes)
Total time: 1 hour and 15 minutes, plus cooling

1 cup sugar
1/4 cup brown sugar
1/2 cup butter, softened
2 large eggs
4 very ripe bananas, mashed
1/ 2 whole milk
2 tablespoons white vinegar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

1. Heat oven to 350° and move oven racks to lowest position. Grease bottoms only of 2 loaf pans, 8 1/2 x 4 1/2 x 2 1/2 or one 9 x 5 x3 loaf pan with butter.

2. Combine milk with vinegar and set aside for 5 minutes to "sour. Mix butter and sugar in a large bowl. Stir in eggs until well blended. Stir in bananas, "soured" milk, and vanilla. Beat until smooth. Stir in flour, baking soda, and salt until moistened. Stir in nuts. Divide batter evenly between pans.

3. Bake 8 inch loaves for about an hour and 9 inch loaf about an hour and 15 minutes or until toothpick comes out clean. Cool 10 minutes in pans on wire rack.

4. Loosen sides of loaves from pans: remove pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days. Can also be frozen for up to two months.

Enjoy!

The Best Homemade Granola, Period.

Granola is expensive to buy and it's so easy to make at home. Plus it makes your house smell so good. I've experimented with several recipes and this is by far my favorite. I like it nutty, just like me. It seems to keep well in an airtight container for a few weeks. At least that's all it seems to last in our house.

I love to put it on organic vanilla yogurt. It's also a good way to add flax into your diet. It has more omega three's than salmon (per serving) and a good amount of fiber in it to keep you feeling full longer. If you like coconut, then you'll like using coconut oil instead of vegetable oil or butter in this recipe. It gives it that slight coconut flavor without being overpowering.

Ingredients

5 cups of oats
1 cup chopped pecans
1 cup chopped raw almonds
1 cup coconut
2 tablespoon ground flax seeds
1 teaspoon salt
2 teaspoon cinnamon
1/2 cup coconut oil
2/3 cup maple syrup
2 teaspoon vanilla

Preheat the oven to 350°. Toast the oats on a cookie sheet for 15 minutes stirring at 5 minutes. While the oats are toasting, heat the coconut oil and maple syrup on low until coconut oil is liquid. Take off the heat and add vanilla. Put the oats in a big bowl, add nuts, coconut, flax seeds, salt and cinnamon. Pour the wet ingredients on top. Mix well. Put everything back on the cookie sheet and bake for 25 - 30 minutes stirring every 10 minutes. Let cool and store in an airtight jar.

Enjoy!

Chai Cookies

My boyfriend loves chai tea. It's his go to drink when it's cold out. He's not a coffee drinker at all and only somewhat of a tea drinker, but chai tea is a whole other story. Granted, I like it, but I don't want it all the time. While dreaming up new varieties of cookies, I thought why not chai cookies.

I wanted these cookies to be soft and chewy, not hard like some brittle sugar cookie you get at the grocery store in those see though plastic containers. I did a little research and came up with the perfect chai cookie. Seriously, they are that good. I wasn't sure I was going to be able to photograph them, they way my son and boyfriend were eating them. I think it would be a really good vanilla cookie too, without the chai spices.

It was trial and error with the spices. I didn't want it to be overpowering, but I wanted it to taste like chai. I thought I might have to make a few batches to get it right, but the stars were aligned and they turned out perfect. I tasted the dough to get an idea of what they would taste like and I couldn't stay out of it.  You should never eat raw cookie dough if it has raw eggs in it. It's bad for you. Very bad.

Chai Cookies

Yield: 24 - 30 medium sized cookies

Prep Time: 15 minutes

Cook Time: About 10 minutes

Total Time: 3+ hours including chilling the dough

Ingredients

1 cup AP flour

3/4 cup bread flour

3/4 light brown sugar

1/2 cup butter, melted

1 egg

1 1/2 teaspoon vanilla

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 teaspoon ground cardamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

Directions

1. Preheat the oven to 350°

2. Beat butter, brown sugar, vanilla and egg in a large bowl with an electric mixer on medium speed, or mix with a spoon. In a separate bowl mix together the remaining dry ingredients. Stir flour mixture into wet ingredients. 

3. Roll into 3/4 inch balls and place about three inches apart on ungreased cookie sheet. 

4. Bake approximately 10 minutes without opening the oven door (See photo below). Immediately remove from cookie sheet to wire rack. 

Enjoy!

Naturally Dyed Green St. Patrick's Day Pancakes

Top of the Morning! Happy St. Patty's Day!

My son is uber picky. He basically eats bread and water. He's a carbaholic. Pasta, pancakes, pretzels, soft pretzels, bread, etc. The only vegetable he will eat are cucumbers and once in a blue moon a baby carrot. Yes, one. That's it, he's done. So in an effort to get some vegetables in his body, I made green pancakes. I wanted to be festive for the holiday, but be natural about it. I don't like artificial anything in my food and I looked up some natural food dyes. Lo and behold you can add spinach to green things up without altering the taste.

I decided to steam the spinach in an effort to use the entire leaf and get the most out of it I could. I thought about just putting the raw spinach in the blender with the milk, but decided it would be too chunky. Steaming worked great. I read on the web about juicing the spinach, but I don't have a juicer. I have a lot of kitchen items, but a juicer isn't one of them at the moment. 

After I mixed everything together, it smelled rather spinachy. I wasn't sure how they would taste, but they came out great! You can't really taste the spinach at all, especially after you put the syrup on them. I have a keen sense of smell and taste (my boyfriend thinks they are freakishly strong), so most people probably wouldn't be able to taste them at all. My son ate three. My boyfriend ate, let's just say more than three.

Green Pancakes
Adapted from allrecipes

1 1/2 cups fresh baby spinach
3/4 cup milk
2 tablespoons white vinegar
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

Steam spinach.

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Blend the milk and spinach until smooth. Add a well beaten egg and vanilla to milk and spinach mixture. Poor the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat or griddle. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip the a spatula, and cook until browned on the other side.

Enjoy!

5 Minute Pizza Sauce

This is the easiest, tastiest pizza sauce you can make in under five minutes. Not to mention cheaper than that stuff in a jar. And, you know what is in it. A plus for me, since I mostly try to avoid processed food when at all possible. I try to buy organic when I can, aka when the budget allows. 

This is generally my go to pizza sauce when I haven't made my oven-dried tomato pizza sauce. I'll try to post that one soon. That's also easy to make, but takes about 2 hours to bake. If you have fresh basil, you can add a few leaves to the sauce or tear the leaves and put them on top of the cheese. Don't you love the smell of fresh basil? 

Easy Pizza Sauce

makes enough for two 12" pizzas

1 cup fire roasted tomatoes

2 tablespoons tomato paste

1 teaspoon onion powder

1 teaspoon dried oregano

pinch of garlic

Using a blender, on high, blend until well combined. About a minute. 

Enjoy!

Lace Cookies

I have a huge notebook full of recipes that I have cut out of magazines and I've only made a few of the recipes. I've made it a goal to start making them and organizing them. They are currently a huge mess. At one point in time, they were well organized. But then a certain three year old found it and in seconds, it was a mess. Needless to say, I haven't re-organized it. I have, however, put it up high out of reach of little hands. Lesson learned. Do you have recipes cut out of magazines? Are they neatly in a notebook or folder or a complete mess like mine?

I've been eying these cookies for some time now and finally decided to make them. You'll like the crispiness of this buttery cookie. When cooked until crisp, they melt in your mouth, but when slightly undercooked, they are chewy and tend to stick to your teeth for what seems like hours. 

These were fairly easy to make and will make a nice addition to my Christmas cookies this year. I would list these under candy instead of a cookie because of it's brittle like texture and toffee taste. 

The nuttiness from the pecans and the toffee like texture would pair well with a rich coffee ice cream. Or you could offset the sweetness with a steaming cup of tea. 

Lace Cookies adapted from RealSimple, Sara Quessenberry

4 tablespoons (1/2 stick) unsalted butter
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons heavy cream (can substitute greek yogurt)
1/3 cup very finely chopped pecans
1/4 cup all purpose flour
1/4 teaspoon salt

Heat oven to 350° F. In a small saucepan, combine the butter, sugars and cream and bring to a boil. Boil, stirring until the sugar dissolves, about 1 minute. Remove from heat and stir in the pecans, flour and salt. 

Drop level teaspoons of the warm batter, spacing them 4 inches apart onto parchment-lined baking sheets. If the batter cools between batches and can't be scooped, rewarm it slightly. 

Bake, rotating the sheets halfway through until golden brown, 8 to 10 minutes. Cool on the sheets until firm, about 5 minutes. Transfer to wire racks to cool completely. 

Enjoy!