Tag: snack

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Healthy, Spelt flour Focaccia bread!

I don’t know about you, but I’ve always loved bread. When I started eating the Trim Healthy Mama eating style, I pretty much cut out bread, and most carbs in general. Then, I realized that whole grains, and healthy carbs are good for you. Your body needs them for fuel, so I added them back in.

So, now I make a lot of things with spelt flour. Breads, cakes, cupcakes, pies, and lots of other goodies. I kept seeing videos, and pictures of Focaccia bread on Instagram, so of course I had to make a healthy version.

It turned out so GoOoOoOOD!! I’m not just saying that because I made it. It really was delicious! The first time I made it, I put italian seasoning on top. The second time I made it, which was yesterday, I put Everything But the Bagel seasoning on part of it. Both taste great!!

I made it twice within less than a month, so that tells you how good it is. Also, it’s so workable. Like, you can make it whatever flavor you want! The first time I used Italian Seasoning, the 2nd “Everything but the Bagel” like I mentioned before. Next time, I think I’m gonna add cheese, because cheese makes everything better!!

Like I always say, Like, share, comment, pin, leave tips, tricks, and Subscribeadibe!! You can find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) I love hearing from you guys, and am always looking for recipe suggestions. I can make a treat healthy, that isn’t normally, or make something up with ingredients you love!!

Print Recipe

Healthy, Spelt flour Focaccia Bread!!

Prep Time15 minutes
Cook Time20 minutes
Rise time2 hours
Total Time2 hours 35 minutes
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Italian
Keyword: bread, dinner, focaccia, soup
Servings: 1 Cookie Sheet
Author: admin

Ingredients

  • 4.5 cups Spelt flour
  • 2.25 tsp Red star yeast
  • 1 tbsp Salt
  • 2 tsp Honey
  • 2.5 cups Lukewarm water (95-100F)
  • 6 tbsp Extra Virgin Olive Oil
  • 1 tbsp Unsalted Butter
  • Flakey Sea Salt
  • Italian Seasoning (Or Fresh Herbs)

Instructions

  • Preheat the oven to 200F.
  • Combine the water, yeast, and honey in a medium bowl. Stir, and let sit for 5 minutes, until foamy.
  • In a mixer, or bowl, add the Spelt flour, salt, and yeast mixture. Mix until you have a shaggy dough. When you see it, you'll know what I mean by "shaggy,"
  • Add 4 tablespoons of the olive oil to the bowl of dough, and mix until well combined. Cover, and let rise on the stove until doubled in size. It shouldn't take more than an hour. Maybe even less.
  • Use the butter to grease a 13x18 cookie sheet. Add a tablespoon of olive oil to the center of the cookie sheet. (A 9x13 pyrex works as well, you'll just have thicker bread.)
  • Fold the edges of your dough like a box, until you have a nice ball.
  • Transfer the dough to the cookie sheet, and cover with saran wrap that is greased. (I used Olive Oil)
  • Place back on the stove until doubled in size. Shouldn't take more than an hour.
  • Preheat the oven to 450F.
  • When the dough is doubled in size, grease your hands, and spread the dough to the edges of the sheet where it hasn't reached. Now, press your fingers into the dough all over to dimple it.
  • Drizzle 1 more tablespoon of Olive oil all over it. (All the oil makes it taste amazing!!) Sprinkle with the sea salt, and Italian seasoning. (This last time I use "Everything But the Bagel" seasoning, and it was delicious too!!
  • Bake on the middle rack in your over for 20 minutes. No more, spelt is a drier flour, and you don't want dry bread. When it's done, eat a piece while it's still warm!! It tastes good cold as well.
  • Store in the fridge in an airtight container, for up to 2 weeks. Then put in the freezer if there's any actually left.

 

 

 

 

 

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Healthy, Mint Chocolate, Protein Cupcakes! (Low-Carb, THM, Keto)

Who doesn’t love a good chocolate, mint dessert?? I actually know a lot of people who don’t, and they’re mostly guys. It must  be an actual scientific thing, because there’s only like 2 guys I know that like mint. Anyways, if you guys have been following along with my blog, or my Instagram, you would have seen that I’ve been using 1st Phorm’s chocolate mint protein powder. So, I’ve been trying it in different recipes to be creative with how I get my protein in, and to also make quick convenient snacks for on the go.

These are super quick and easy to make! It just takes a box mix, and some protein powder!

My mom found the simple mills cake mixes at a discount store near us. They’re made with only clean ingredients.

Always, feel free to leave tips, tricks, recipe ideas, comments or whatever!! Either on here, Pinterest (Amy Croasmun) or Instagram (ac_unit18) Be sure to Subscribeadibe!!!

 

Print Recipe

Healthy, Chocolate Mint, Protein Cupcakes! (Low-Carb, THM, Keto)

Prep Time5 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: breakfast, chocolate, cupcakes, dessert, Healthy, keto, Low Carb, THM
Servings: 12 Cupcakes
Author: admin

Ingredients

  • 1 Simple Mills Chocolate and muffin and cake mix
  • 1/3 cup Unsweetened Applesauce (In place of oil)
  • 3 Eggs
  • 1 tbsp Pure Vanilla Extract
  • 2/3-1 cup Water
  • 2 Scoops Chocolate Mint Protein Powder (I used 1st Phorm's)

Instructions

  • Follow the directions on the box, and add the protein powder with the batter.
  • Bake for instructed amount of time. I would do less just because you are adding more dry ingredients.
  • If you up the water, you could probably do the regular amount. Just check with a toothpick in the middle until it reaches the desired doneness!
  • Store in an airtight container in the fridge for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

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Healthy, Chocolate Chip Muffins!! (Vegan Option)

For some reason the other day, I was in the mood for muffins. I looked up a recipe to go off of, for a template for amounts, and possible ingredients. I found a recipe by https://bakerbynature.com/ I just tweaked the ingredients, and amounts to what I wanted. If you like Spelt flour better, mine is the way to go! If you prefer oat flour, that’s what she used. That’s just one of the several differences in our recipes, but I always want to give credit where credit is due!!

These came out perfect the first time!! Sometimes when you sub ingredients, and amounts, it changes things too much, but these are delish!! Nice crispy top, and soft, and moist on the inside!!

For this recipe, you can use Almond Milk for the Vegan option, but I used whole milk straight from the farm. It’s full of nutrients, and no added hormones here!! I’m trying to stay away from store milk, because of the added hormones, and who knows what else. I am trying to balance my hormones, and added hormones would not help in the least!

I filled them pretty full, and they didn’t overflow too much. They were perfect!! So if you don’t want them to overflow at all, maybe leave them a little emptier than this.

I always say, and always will, please don’t hesitate to reach out if you want me to try out a recipe, make one you love healthy, or even if you’ve tried one of my recipes and love it!! Comment, like, share, pin, and subscribadibe!!!

 

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Healthy, Chocolate Chips Muffins!! (Vegan Option)

Prep Time10 minutes
Cook Time20 minutes
Cool time30 minutes
Total Time1 hour
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Keyword: breakfast, chip, chocolate, Cinnamon, dessert, Healthy, homemade, muffins, Vegan
Servings: 12 Muffins
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 1/2 cup Mini Chocolate Chips (I used Bake Believe) (Cacao Chips for Vegan)
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 & 1/4 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/2 cup Pure Maple Syrup
  • 2 large Eggs (Room Temp.) (Flax egg for Vegan)
  • 1/3 cup Coconut oil (Melted)
  • 1 cup Unsweetened Applesauce
  • 1/2 cup Whole Milk (I used it fresh from the farm) (Unsweetened Almond Milk for Vegan)

Instructions

  • Preheat the Oven to 450F
  • Put cupcake liners into 12 spots in your muffin pans. I have one that is 12 already, so I only had to use one pan.
  • In a large bowl, combine the dry ingredients. Flour, chocolate chips, baking soda, and powder, cinnamon, and salt.
  • In a medium sized bowl, melt the coconut oil in 30 second increments in the microwave.
  • Add the maple syrup, eggs, milk, and applesauce
  • Mix the wet ingredients into the dry slowly, stirring until completely combined.
  • Fill the cupcake liners, dividing the batter equally between them.
  • Bake for 10 minutes, then turn the oven down to 400F for the last 10 minutes of baking. This gives you the crispy top, and soft insides.
  • Allow them to cool completely in the muffin pans. You can eat them right away, they'll just probably stick to the cupcake liners. At least that's what happened to me.
  • Store in an airtight container on the counter for a few days, the put them in the fridge for up to a week and a half. Or throw them in the freezer, until you want to pull one out. Pop it in the microwave for 30 seconds, for a nice fresh, warm dessert, snack, or breakfast!!

 

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Healthy, Spelt Flour Cinnamon Rolls!!

I had posted my last recipe Healthy Chocolate Chip Cookies! (Vegan option) and asked the question, “What are some of your favorite desserts?” One of my friends commented “Cinnamon Rolls” and I thought that would be a great recipe to try next!

So I searched the web for a recipe to go off of, because I’ve never made cinnamon rolls, and need a template of sorts. I found a recipe for healthy ones on ironically https://amyshealthybaking.com/ Ironic, because my name is Amy as well, and I also have a health food blog. I just tweaked her recipe a little with the ingredients I had, and I prefer spelt flour to whole wheat flour anyways.

Get you a cute assistant like I have!! My nephew is getting to the super fun stage. He loves food like his auntie, and anytime I’m in the kitchen, he wants to see what I’m doing, and help me. I LOVE it!! I’d like to make him a lil apron, and stand for him to stand on, so he can help me, and I can teach him how to cook/bake.

These were super simple to make, and took less than an hour. No rise time, which is a win in my book! Usually when I’m making something, I wanna be able to eat it as soon as it’s done. If that’s not the case, then I either don’t make it, or plan to have something else to do while I wait, so I don’t get impatient.

I did make a cream cheese icing to go on top of it, but I wasn’t really impressed with it. If you want the recipe for that just comment below, if not you could eat it plain, or make up your own icing recipe. I like cream cheese frosting, it just didn’t go well on the cinnamon rolls in my opinion. But that’s just me so…

Like I always say…please like, share, comment, pin, and subscribeadibe!! I love hearing recipe suggestions, and requests from you guys!! You can find me on Pinterest (Amy Croasmun) and Instagram (ac_unit18)

 

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Healthy, Spelt flour CInnamon Rolls!

Cool Time10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Cinnamon, dessert, Healthy, homemade
Servings: 12 Servings
Author: admin

Ingredients

Dough

  • 2 cups Spelt flour
  • 2 & 1/4 tsp Dry Yeast
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 3/4 Cup Warm Milk (100-110F)
  • 1/2 tbsp Melted Butter
  • 1-2 tsp Pyure (or preferred sweetener)

Filling

  • 3-5 tbsp Pure Maple Syrup
  • 2 tsp Cinnamon
  • 1/2 tbsp Melted Butter

Instructions

  • Preheat the oven to 350F. Coat a 9" springform pan with coconut spray, or oil.
  • Whisk together 1 cup of Spelt flour with the yeast, baking powder, and salt in a large bowl.
  • In another medium sized bowl, mix the milk, butter and Pyure. Add this mixture to the flour mixture, then slowly add the rest of the spelt flour 2 tablespoons at a time.
  • Mix until the dough pulls away from the edge of the bowl. (I used our ninja, so it didn't take too long.)
  • Knead the dough for 3-5 minutes, or until the dough springs back when you push on it gently with your finger.
  • Let it sit and prepare the filling.
  • Mix the maple syrup, and cinnamon together in a small bowl. (Butter comes in a little bit, no worries...I didn't forget it!)
  • On a floured surface, roll the dough into a 10x16" rectangle. Brush the melted butter around the border in a 1 inch width, then brush the syrup/cinnamon mixture all over the rest of the dough in the middle.
  • Roll the dough into a log, starting from the longest side. Pinch the ends to seal.
  • Cut it into 12 pieces with floss or a nice sharp serrated knife.
  • Place them all in the springform pan and bake for the 17-20 minutes. You can bake them longer if you want them browned, but it may dry them out.
  • Let them cool in the pan for 10 minutes, then enjoy.
  • Store in the fridge for up to 2 weeks.
  • I did make a cream cheese frosting for it, but I wasn't super impressed with it. If you'd like the recipe for it though, comment!!

 

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Healthy Chocolate-Chip Cookies! (Vegan Option)

So my mom got this chocolate chip cookie recipe from my cousin years ago, and they’re are thee BEST chocolate chip cookies. I wanted to try and replicate them, because the texture is what makes them! There are plenty of healthy chocolate chip recipes out there, but most of them are made with almond flour, and it’s just not my favorite texture.

Now I will say, the texture didn’t turn out ExAcTlY like the regular chocolate chip cookies, but they were still pretty tasty. So that’s why I’m still sharing the recipe. You can never have too many chocolate chip cookie recipes right??

It actually called for an egg in the original recipe, but I forgot to add it until I had already scooped out, and baked half the batch. Whoops! So I added it to the second half, and I actually liked it without the egg better. It adds more of a cakey texture with the egg. That could’ve been since it was only half the batch, but who knows??

Personally I like the chewy, more dense chocolate chip cookie. If you wanna add an egg, then by all means, add it!! I’m all about creativity, and making things your own in the kitchen.

Share away!!! Pin, Comment, Like, Subscribeadibe, leave tips, and recipe suggestions too!! Find me on Pinterest (Amy Croasmun) and Instagram (Ac_unit18)

 

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Healthy, Chocolate-Chip Cookies!! (Vegan Option)

Prep Time10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade
Servings: 2.5 dozen
Author: admin

Ingredients

  • 2 cups Spelt flour
  • 2 tsp Pyure (or preferred sweetener)
  • 1/8 cup Milk (Almond Milk for vegan)
  • 1/4 cup Coconut Oil
  • 1/4 cup Applesauce (Homemade is healthiest)
  • 1/2 cup Butter (More Coconut oil for Vegan)
  • 1/2 tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup Pure Maple Syrup
  • 2/3 cup 85% Moser Roth Chocolate (Chopped) (Or 3 oz. Vegan Chocolate)

Instructions

  • Preheat the oven to 350F.
  • Mix all the dry ingredients, except the chopped chocolate in a large bowl and set aside.
  • In a microwavable bowl melt the butter and coconut oil. (Or just coconut oil for the vegan option)
  • Mix oil mixture into the dry ingredients. Then add the milk of choice, maple syrup, and applesauce. Mix well.
  • Add the chopped chocolate last, so it doesn't melt. Scoop onto cookie sheets with parchment paper. (I used the big cookie scoop. If you want more cookies, use the smaller scoop)
  • Bake for 9-10 minutes depending on how well you want them done. DO NOT go over 10 or they'll get too dry!!
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer for up to 2-3 months.

 

 

 

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Healthy Chocolate Bagels! (Vegan option)

You guys know I’m a huge bagel fan, and have many bagel recipes on here. You can try my Blueberry ones, Cinnamon, Orange Cranberry, and the list goes on. You can click the links to get those recipes. Anyways, I decided it was high time to make chocolate ones, because…why not?!?!

I was going to add chocolate chunks too, but I totally forgot. Have you ever been working in the kitchen, and you just get in a rhythm, and skip things?? Just me?? There were a few things I had going at the time, so it just slipped my mind. How chocolate slips your mind I’m really not sure, but it happened.

Not sure, but I think I’d add more cocoa next time. Just because I love a rich, intense, chocolate flavor.

I think my next recipe will be a raspberry version of my copycat recipe orange cream chocolate. So keep your eye out for that in the near future!!!

As always, please please please, like, share, subscribeadibe, pin, comment, and leave tips or tricks for the kitchen!! For Collabs, DM me @ac_unit or email me at ac_unit18@yahoo.com. You can also find me on Pinterest (Amy Croasmun)

 

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Healthy, Chocolate Bagels! (Vegan Option)

Prep Time10 minutes
Total Time2 hours 15 minutes
Course: Appetizer, Breakfast, Dessert, Side Dish, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 12 Bagels
Author: admin

Ingredients

Bagels

  • 1 & 1/2 cup Warm water (between 100F-110F)
  • 2 & 3/4 tsp Quick rise yeast
  • 3 & 1/2 cups Spelt flour
  • 1/2 cup Cocoa Powder (Heaping)
  • 2 tbsp Pyure (Or preferred sweetener)
  • 1 tsp Pure Vanilla Extract
  • 1 Pinch Salt

Hot water Bath

  • 2 quarts Water
  • 1/4 cup Honey

Egg wash

  • 1 Egg White (Almond Milk for Vegan option)

Instructions

Making Bagels

  • Mix the warm water and yeast. Cover with a tea towel, and let sit for 5 minutes.
  • While the yeast mixture sets, pour the rest of the dry ingredients, and vanilla into your food processer, kitchen aid, or whatever mixer you're using, and mix. (I use our ninja, with a dough blade.)
  • Knead the dough on a floured surface for 4 minutes, then place the dough in a large bowl that's coated with olive oil. Cover with a towel to rise for 60-90 minutes, or until doubled in size.
  • When the time is up, punch the dough down. Divide it into 12 pieces, and roll them into balls. Poke your thumb through the middle, and shape a bagel.
  • Place on baking sheets with parchment paper.
  • Preheat the oven to 425F.

Hot Water Bath

  • Pour 2 quarts of water, and the honey into a large saucepan.
  • Bring to a boil.
  • Drop the bagels in, about 6 at a time, or as many as you can fit without them touching. (It's ok if they bump into each other, they just gotta have some wiggle room)
  • Cook them for 1 minute on each side. Remove and brush them with egg white. (Almond milk for the Vegan option)
  • Put the rest in, and repeat.
  • Bake for 11 minutes, then turn the baking sheets. Bake for 11 more minutes, or another few minutes if you want them more browned.
  • Leave on the cookie sheets for 20 minutes, then place on a cooling rack to cool completely.
  • Store in the fridge in an airtight container for up to 2 weeks, or in the freezer up to 6 months.

 

 

 

 

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Healthy, Low-Carb, Butterscotch mug cake! (7-ingredients)

I absolutely LOVE butterscotch if you can’t tell from all my recent butterscotch recipes. It just kinda falls to the backburner because it’s full of sugar, and…well…chocolate. Anyways, last week I attempted to come up with a healthy, butterscotch, mug cake. FAIL!!!

For my last birthday, my aunt gave me some of Lily’s new butterscotch chips. So that solved the sugar problem. I also came out with another recipe using these recently. They’re kinda like blondies, but butterscotch. Healthy, Butterscotch Bars! (Sugar-Free) If you wanna make them, there’s the recipe linked for ya!

Only 7-ingredients, and you probably already have most of them in your kitchen!! So after I made the mug cake the first time, I made a few tweaks and came up with a wayyyy better recipe!!

I even accidentally made it keto, thm, AND low-carb. Seriously, I was just trying to make it healthy and it somehow ended up that way!

Like I always say…subscribadibe, pin, like, share, comment, or leave tips and tricks for the kitchen. I love hearing recipe suggestions or requests too!! Find me on Instagram (ac_unit18) and Pinterest (Amy Croasmun) 

 

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Healthy, Low-Carb, Butterscotch Mug Cake (7-ingredients)

Prep Time5 minutes
Cook Time1 minute
Total Time7 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, keto, Low Carb, THM
Servings: 1 serving
Author: admin

Ingredients

  • 3 tbsp Almond Flour
  • 1 tbsp Almond Milk
  • 1-2 tbsp Butterscotch Chips (I used Lily's)
  • 1 tsp Vanilla Extract
  • 1/2 tsp Baking Powder
  • 1 Egg
  • 1/4 tsp Pyure (or preferred sweetener)

Instructions

  • Pour the milk, and butterscotch chips into your mug and microwave for 10-20 seconds. It should be melted enough to mix into the milk.
  • Add the rest of the ingredients, and microwave for a minute and 10 seconds. It will be the perfect moistness, AND if you turn it over on a plate...it should come out perfectly!!
  • Enjoy!! You can top with additional butterscotch chips if you want!!

 

 

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Easy, Healthy, 3-ingredient Brownies (Vegan)

We had a ton of overripe bananas in the freezer, and I was trying to come up with a recipe that was simple, and used up the bananas. So I threw a few ingredients together that I hoped would work together.

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They are more of a fudgy brownie than a chewy one. Probably better if you let them cool off before eating them. Either way they’re good though. You can add more cocoa and peanut butter if you want.

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When you go to check them, the top will seem done. Make sure to keep them in until at least 45 minutes. The toothpick may even come out not completely clean when the time is up, but they’ll be done enough. If you want to keep them in longer, then that’s totally up to you.

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Please feel free to like, share, pin, comment, and subscribeadibe!! Leave your recipe requests and suggestions below in the comments!! Find me on Facebook and Pinterest (Amy Croasmun) and Instagram (ac_unit18)

 

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Easy, Vegan, 3-ingredient, fudgy brownies

Prep Time5 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Healthy, homemade, Vegan
Servings: 9 servings
Author: admin

Ingredients

  • 4-5 Super ripe bananas
  • 3-4 tbsp Cocoa powder (depending on desired richness)
  • 3-4 tbsp Natural Peanut butter

Instructions

  • Preheat the oven to 350F
  • Blend the bananas in your food processor or blender until smooth.
  • Add the cocoa and peanut butter and blend again until fully incorporated.
  • Pour into a sprayed 8x8 pyrex dish and bake on 350F for 45-55 minutes. The top will look done before they're done. They will be very moist, and fudge like though when done.
  • Store in an airtight container in the fridge for up to a week!

 

 

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Low Carb, THM, Keto, Flourless, Super quick, 7-ingredient Chocolate Chip Cookies!

Chocolate Chip cookies are always winning AmIrIgHt or Am I right??

So, yesterday I was looking for a way to use up a bunch of egg yolks I had leftover from a recipe I’d made the previous week. I looked online, and found Shinee’s egg yolk cookies. I haven’t tried hers, but I’m sure they’re Amazing! So, needless to say, I healthified them.

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I’m a huge fan of low ingredient recipes, so this was a win, win in my book. Used up all my egg yolks, and only 7-ingredients.

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I am a HUUUUGGGEEE Chocolate fan!! Especially when it comes to dark chocolate. We get these  85% Moser Roth Bars, they really hit the spot when you need a chocolate fix. They also make great chocolate chunks for cookies and other baked goods!

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Would you just look at that delicious goodness?!

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See what I mean about the no spreading thing??

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That texture tho…MMMmmm. Believe me, I am a texture aficionado. So if these weren’t up to par…they wouldn’t be sitting here waiting for you to make them. 

Copy of Best Ever Cookie Recipes (5).png

 
Print Recipe

Fast 7- ingredient Chocolate Chip Cookies (Low Carb & Keto)


Prep Time5 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: admin

Ingredients

  • 6 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1/2 cup Softened butter
  • 1 & 1/2 tbsp Pyure (sweetener)
  • 2 & 1/2 cups Almond Flour
  • 1 tsp Baking Soda
  • 1 tsp Arrowroot Powder
  • 1 & 1/2 Bars 85% Moser Roth Chocolate (Chopped)

Instructions

  • Preheat oven to 350 F (177C)
  • In a small bowl, whisk the egg yolks and vanilla extract. Set aside.
  • In a large bowl, use a stand mixer and beat the butter and sweetener till fluffy. Add the egg yolk mixture and continue mixing until well combined. Stir in the flour, baking soda, and arrowroot powder. Mix until just combined. Add chopped chocolate and mix in gently.
  • Use cookie scoop (I used large, but if you like little bite sized cookies use a small) and place on a cookie sheet. These don't spread, so you can fit 12 easily on a pan. Bake 8-10 minutes, or if you like 'em a little crispy, bake for 11 minutes like I did.
  • Sit down with a cup of coffee, tea, or milk and enjoy a few while they're warm, and fresh outta the oven! Enjoy!!!

 

 

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