Tart Cherry Cobbler

My sister has a cherry tree in her yard. The same sister that also has an apple tree. She has a wealth of fruit trees in her yard and lucky for me, she leaves the fruit for the birds. And by birds I mean, she leaves them for thieving little sisters. That’s me. Thus, the wealth of apple-related posts last fall. Today we move into cherry territory. Okay, so it’s actually just one recipe but I’m still pretty excited about it.

Things that I learned – tart cherries are the cherries you want to make all baked goods with. Sweet cherries are for eating raw, tart cherries are for baking. All of these years I was wondering why anyone would want a tart cherry tree. Well, clearly you have a lot more options with tart cherries than you do with sweet cherries. You technically CAN bake and can and freeze sweet cherries and of course they’re delicious just as they are. But tart cherries can also be eaten (I ate some, trust me) and they do better in baked goods.

Pitting cherries is a pain in the butt and if I ever plan to harvest all of the cherries I can off her tree, then I’ll be investing in one of those cherry-pitting machines. It was totally worth the time but I can’t say I’d be too amused if I was going to make multiple cherry-based items. Cherry jam crossed my mind and quickly uncrossed it after about five minutes in the pitting process. This was my pot of pitted cherries for one 8×8 cobbler. I can only imagine how many you’d need for jam.

The last thing I learned is that baking with fresh cherries is a LOT different than buying the canned goop. The recipe for filling can be pretty watery but it also thickens quite nicely. So while it looks runny at first, it actually firms up a lot better than the canned stuff. In all of these pictures the filling is still pretty warm but now that it’s cooled completely, the filling isn’t very runny at all. Who knew?

I was actually worried that Senor and I wouldn’t like this dessert. Neither of us are crazy about cherry pie and we are both vehemently opposed to maraschino cherries. Which is to say, I’ll eat them but I’m not happy about it. So I was nervous that it’d be a lot of work and we wouldn’t really even enjoy it.

Happily, I was wrong! When Senor went back for a second slice, it sealed the deal. The tart cherry cobbler was a success and I could once again display my backyard harvesting efforts with pride and delight. Up next, I’ll be scouring my sister’s yard for blades of wheat that I can grind up and turn into my own bread.

Tart Cherry Cobbler

for the crust

1 1/3 cup flour

1/2 lard/shortening

1 teaspoon salt

5 tablespoons cold water

 

for the filling

5 cups tart red cherries, pitted

1 1/2 cups sugar

1/4 cup water

7 teaspoons flour

1 teaspoon lemon zest

 

for the topping
1 cup flour

3 tablespoons sugar

3 tablespoons brown sugar

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

3 tablespoons butter

1 egg, beaten

3 tablespoons milk

Start by pitting the cherries. An easy way to pit cherries to rest the cherry on the top of an open, empty wine or soda bottle with a small top. Alternately, a soda can will work as well, so long as the tab is opened and the can is empty. Use a chopstick to push the pit through the cherry and into the can or bottle. If you can be picky, get the biggest cherries you can find. This means less time pitting!

Once they’re pitted, heat your oven to 400 degree.

Places the cherries in a colander and rinse well. Let them drain while you ready the crust. Give them a few tosses to make sure there isn’t any extra water hanging out in there.

Prepare your crust. Cut the lard or shortening into the flour and salt. Add 4-5 tablespoons of cold water, depending on how sticky the dough feels. Knead it into a ball. Turn out onto a floured work surface and knead gently until the crust is mostly smooth. Using more flour, roll out the crust to about 1/4 inch in thickness. Transfer the crust to a greased 8×8 baking dish. Trim the crust all the way around so that it covers the bottom of the dish and comes up around each side about 1/4 of an inch. Poke the crust a few times with a fork.

Now that the crust is ready, place the drained cherries into a large sauce pan on medium heat. Combine sugar, lemon zest and water. Stir to incorporate. Sprinkle the cherries evenly with flour, using 4 teaspoons to start. As the cherries heat, add additional teaspoons if necessary. The mixture will get bubbly and should start to thicken. Remove from heat and pour the mixture into the pie crust.

Combine in a bowl the egg and milk. Whisk until combined and slightly frothy. Add softened butter and the dry ingredients. Mix with a spoon until just combined. Spoon up the mixture in dollops and place as evenly as possible around the dish on top of the cobbler. Sprinkle the topping with a light layer of brown sugar and ground cinnamon.

Bake for 20-25 minutes at 400 degrees or until the topping is evenly golden brown and the mixture is bubbling. Let cool for at least an hour before serving. Serve with vanilla ice cream whenever possible.

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Apple Cake

This will be the last of the apple-baking themed posts, I promise. It’s a good one though! I’m officially ‘out’ of apples that I personally picked and I’ve made a vow to just eat the rest in my kitchen as they are. I’m kind of excited to get into other flavors to be honest. Pumpkin anyone?

Apple cake might be even better than apple cupcakes. Why you ask? Well I’ll tell you. Because it is easy. And fast. And so damn delicious. And I’m going to give you two options for it so you can easily serve one version for breakfast and the other for dinner. See? I care enough to make sure you can eat cake for breakfast.

I made the coffee cake version first. It’s a little lighter. Fluffier. More delicate. With a crazy easy crumb topping that I want to put on top of everything, including frosting.

The cake version is denser, slightly darker, sweeter and gooey-er. The coffee cake is the kind of sweet that goes perfectly with, well, coffee. The cake goes perfectly with a giant glass of milk. Or a scoop of ice cream, birthday style.

Over two weeks I made this coffee cake/cake recipe three times.

Apple Cake with Cinnamon Cream Cheese Frosting

2 cups apples, chopped

1/2 lemon

3 eggs

3/4 cup oil

1 1/2 cups brown sugar

1/2 cup milk

2 tablespoons vanilla

2 teaspoons baking soda

1/2 teaspoon baking powder

1 tablespoon cinnamon

1 teaspoon molasses

2 cups flour

Peel, core and chop the apples. 2 large apples or 4-5 medium apples should yield about 2 cups. The measurement does not have to be precise. Squeeze half a lemon over the apples and toss to coat to keep the apples from turning brown.

Combine the apples, oil, eggs, sugar and vanilla. Whisk by hand or with a hand mixer on medium speed.

Add the milk, molassess and dry products. Mix until just combined.

Pour the batter into a greased 9×13 inch pan. Bake at 350º for 30 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

Cinnamon Cream Cheese Frosting

2 packages of cream cheese

4 cups powdered sugar

1 tablespoon cinnamon

1 tablespoon meringue powder (optional)

Using softened cream cheese, combine all ingredients in a bowl. Using a hand mixer, blend slowly until the powdered sugar is incorporated into the cream cheese. Once it is, turn the mixer to high until the frosting is smooth and creamy.

Use frosting on a cooled cake. Refrigerate or freeze after decorating to allow the frosting to ‘crust’. This will keep it from sticking to covers, plastic wrap, etc. Meringue powder will also help with crusting but is not absolutely necessary.

Apple Coffee Cake

2 cups apples, chopped

1/2 lemon

2 eggs

3/4 cup oil

1 cup sugar

1/2 cup brown sugar

1 tablespoon vanilla

2 teaspoon baking soda

1/4 cup powder

1 teaspoon cinnamon

2 cups flour

Brown Sugar Crumble

1/2 cup brown sugar

1/2 cup flour

2 tablespoons melted butter

Follow the directions for the Apple Cake above, omitting the milk and molasses.

Instead of using a 9×13 pan, pour the batter into a greased 8×8 pan.

In a separate bowl, mix the flour, brown sugar and melted butter together. Stir until mixed. The mixture will form small clumps. Spread the mixture across the top of the batter so it’s evenly distributed.

Bake at 350º for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 30 minutes. Serve warm.


Apple Spice Cupcakes

Sometimes you make cupcakes intentionally to make a pretty dessert. There’s nothing wrong with this. Cupcakes are, in their natural state, adorable. They’re wee cakes. Little baby cakes. These words bring to mind cute little babies and tiny little desserts. Cute as a button, right? Right.

But sometimes you want a cupcake that is really, really good. Not just the filling and the frosting, but the cake itself. When I want to make the boys in my family happy, I make the crack cakes. That would be, the Grown-Up Hostess Cupcakes, full of dark chocolate, rich cake and cream cheese. Not everybody loves that crazy rich chocolaty treat though. Sometimes you need a break from chocolate. I know. The ad campaign of Dove Chocolates is cringing as I say it but not all indulgences need to be chocolate based. Sometimes you want a cute little cupcake that isn’t terribly frilly but tastes really good. Perhaps even one that fits with the season.

Since I still have several pounds of apples in my kitchen, just waiting to be peeled, chopped and baked into a number of delicious treats, my mind obviously jumped to cupcakes. Apples and cupcakes go hand in hand, no? Actually I think the apple cupcake seed was planted by a recent trip to Starbucks where I saw their pudgy, plump pumpkin muffins. You know, the golden cakes that are filled with cream cheese and have no frosting so they’re technically a muffin? Yeah. Those. I saw those. I’ve been on a cupcake mission ever since.

Don’t think one of those pudgy little buggers won’t find it’s way into my grubby little hand soon. It totally will. Still. I wasn’t quite ready to usher in the season of pumpkin eating. I like to cling to summer..and early fall as much as humanely possible. Apples for another month, at least. Then we can move on to pumpkins. I will undoubtedly give in to the pumpkin-mania and start whipping up desserts as orange as my handbag. (Trust me, it’s orange.)

For now we have these apple and cinnamon spice cupcakes. Apple cake topped with cinnamon buttercream frosting. Simple enough to make. Complex enough in flavor to delight my tastebuds. That’s really all I’m looking for. The cake is dense but not dry and not too heavy. The frosting is light and sweet. All in all, a pretty perfect cupcake for enjoying on a picnic amongst the changing leaves. Or just at your cubicle on a Wednesday.

Apple Spice Cupcakes with Cinnamon Buttercream Frosting
makes 24 cupcakes

for the cupcakes

3 eggs

3/4 cup oil

3 cups chopped apples (about 6 apples)

1/2 large lemon

1 cup brown sugar

1/2 cup sugar

1/2 cup milk

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons vanilla

2 teaspoons cinnamon

2 cups flour

for frosting

1 cup butter, softened

3 cups powdered sugar

2 teaspoons vanilla

1 tablespoon cinnamon

1/4 cup milk

Peel, core and chop the apples using a hand chopper or a food processor. Squeeze half of a large lemon over the chopped apples and toss until coated.

In a separate, large bowl whisk together eggs, sugar, oil, milk and vanilla.

Add in the apples and stir until combined.

Mix in the flour, salt, cinnamon, baking powder and baking soda. Stir until just incorporated. The batter will be lumpy.

Pour into lined cupcake pans and bake at 350º for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

Using a hand mixer, beat the butter until smooth. Add one cup of powdered sugar, milk, vanilla and cinnamon and beat until smooth. Add powdered sugar one cup at a time, mixing completely. Scrape the sides of the bowl with spatula.

Once the cupcakes are completely cool, decorate with frosting. Store in an airtight container. Freeze for longer storage.


Fig and Ricotta Tart

OMG. I started writing this post before I’d actually made the tart. I knew I was going to make it and I just knew it would be good, so what’s the harm in getting a head start, right? Well. I didn’t know how freaking amazing this little gem was going to taste. No clue. I cut a piece to take pictures and quickly gobbled the whole thing up. The piece. Not the whole tart. I haven’t fallen that far. Yet.

Let me tell you – figs are delicious and sweet. Graham cracker crust? Everybody likes that. And a no-bake ricotta filling? To die for. Like cheesecake but not nearly as sweet nor as rich and heavy. Still creamy, smooth and cool. Tastes appropriate (and delicious) at the breakfast hour. I really didn’t know how this would turn out having never used figs or ricotta in a dessert. I’m SO HAPPY it worked so well.

Figs have quickly worked their way up the list of my favorite fruits and are nestled at the top along with giant blueberries, pineapple and strawberries. They might even beat out some of those. I eat figs every morning in my yogurt. I snack on them when I get home. I tell myself to try wrapping them up with bacon and cheese and roasting them, knowing it’ll be delicious. But I haven’t gotten past the point where all I want to do is shove as many fresh figs into my face as humanely possible. It’s hard to make a recipe with something you can’t stop eating.

How is it possible that I’d never had a fresh, raw fig before this summer?! I don’t know how it happened but now I can tell you, I understand completely why someone would want to be given their figgy pudding. What I don’t really understand about that song is that fig season is nearly over now. In early October. Clearly not time for Christmas yet! I really wish it was a longer season.

Last weekend though at Whole Foods I encountered a new friend. Green figs. Previously I had only been seeing black figs. These green friends were neon bright and looked like a spring blossom. Immediately I purchased a pint of each. And I swore to myself that I would make at least one actual recipe with figs in the next seven days.

Clearly my obsession with my tart pan was going to direct me towards some sort of figgy tart. Finally I settled on a ricotta and fig tart. I wanted to make a batch of ricotta anyway and this was the perfect excuse. Feel free to use pre-made ricotta. Or, if you don’t know how to make ricotta, follow along below. It is super easy and pretty much required heating up milk and buttermilk, then straining it. Done.

I will say, a tart pan + graham cracker crust is maybe not the tidiest thing in the world. It is worth all of the crumbs though, I promise. If you really want to, you can use a regular pie plate, a spring form, or God-forbid, one of those pre-made graham cracker pie shells.

Fresh, creamy ricotta atop a graham cracker crust is the perfect base for sweet and juicy figs. The slightest drizzling of honey over each piece gives this fresh dessert a decadent feel, without being too heavy or complicated. Perfect for a warm fall day when you’re trying to convince yourself it’s still summer. There are a lot of instructions, mainly because you can make your cheese from scratch. This really didn’t take long though, and if you use a premade crust and ricotta, you’re down to maybe 10 minutes for the entire thing. So easy and so dang tasty.

Fig and Ricotta Tart

to make your own ricotta
1/2 gallon whole milk

1 pint butter milk

1 tablespoon salt

Combine buttermilk and milk in a stock pot. Heat over medium flame, stirring occasionally. Be sure to scrape the bottom to prevent sticking or burning. When the the mixture has curdled, turn off the heat. Stir and scrape the bottom to make sure nothing is stuck. Pour the entire mixture into a cheesecloth-lined sieve. Use four layers of cheese cloth for best results. Sprinkle salt on the curds. Toss lightly. Tie the cheese cloth and hang it from your kitchen faucet into the sink to drain. (You can tie it anywhere with a pan under it. The kitchen sink just seems the most efficient to me.) Let drain for one hour or until any sitting water is gone.

for the tart shell

1 1/2 sleeves of graham crackers

4 tablespoons butter

Crush the graham crackers into extremely fine pieces. Melt the butter. Pour the cracker crumbs and the melted butter into a large bowl. Mix with a spatula until the graham crackers are coated in butter. Press the crumbs into a well-greased tart pan, pushing the crumbs into the corners and up the sides of the pan.

Bake the crust for 25 minutes at 350º. The crust should be golden brown and will smell amazing when it’s ready. Take it out and let it cool before adding the filling.

for the filling

1 pint fresh ricotta

1/2 cup heavy cream

1 cup milk

1 tablespoon sugar

14 figs, quartered

8 teaspoons honey

I used the ricotta that I made from 1/2 a gallon of milk and a pint of buttermilk. This yielded just about the same amount of cheese as one of those store pints of ricotta. It was, however, a bit denser and dryer than traditional ricotta in a store. If you’re using store ricotta, buy the whole-milk variety.

The filling should look like a stiffly beaten whipped cream when it’s ready. Start by whipping the 1/2 cup of cream into your cheese. If it seems too thick or a bit dry, add milk, 1/4 cup at a time and continue to beat on high speed. The filling may not get completely smooth, this is okay. You do not have to beat it until it’s completely bump free.

Once you have the right consistency, add the sugar and blend it in. Give it a taste. If you used unsalted ricotta you’ll want to add a pinch of salt now too.

assemble the tart

In the cooled tart shell, pour the ricotta mixture. Spread it evenly. Place the quartered figs evenly around the tart.

Cover and refrigerate the tart for 4 hours before serving to allow the ricotta to set and firm up.

When serving, drizzle a teaspoon of honey over each piece.


Apple Tart

I spent a few hours this past weekend in my sister’s back yard, picking apples from her giant, amazing, fabulous apple tree. The result is about a billion delicious Haralson apples that must be used in any way possible. Haralsons are a lot like a Honeycrisp apple, the best apple ever invented. They’re juicy, crunchy and sweetly tart. Not as tart as a Granny Smith of course, but just enough for a perfect eating apple. Given that the tree is older than Honeycrisp apples are, it’s likely the best apple tree that could have been planted at the time. PS both Haralsons and Honeycrisps were invented in Minnesota. Yes, invented. They’re specific hybrids that have awesome flavor and crispness. Woot.

I have no problem eating those apples. Or picking them. Or trying to come up with 14 different recipes to use them in. The good news is, these awesome apples are perfect for not only eating raw, but also for baking up a storm. You really don’t have to tell me twice. I figured I’d start off the applepalooza with an easy apple tart. Partially because I’m in love with my tart pan. Partially because I love apples covered in sweet goo. I covered all my bases.

Generally I’m not a giant fan of traditional apple pie. During Thanksgiving I’d much rather have pumpkin. Or cherry. Or pecan. But I really do love those gooey, sweet apples. And, because I’m not crazy, I adore the combination of vanilla ice cream on top of apple pie. At all times ice cream should be served with this tart.

If you don’t have a tart pan you can use a shallow pie plate. However, a tart pan is totally worth the $9.00 investment. I bought a super fancy German one and it was $12.00. I know. If only fancy shoes could be bought for $12.00 my life would be complete.

When I peeled the apples for this pie I was using a really poor potato peeler. I later located my ancient and useful potato peeler but it still took me a while to peel enough apples for the filling. In order to keep the apples from turning brown, cut a lemon in half. Immediately after peeling each apple, rub the entire fruit with the halved lemon. This will keep the apple from browning before you can get to slicing and baking.

Apple Tart

for the crust

1 1/3 cups flour

1/2 cup lard

1 teaspoon salt

5 tablespoons cold water

Mix all ingredients together with a pastry cutter or fork. Try to use slightly chilled lard or butter as this provides a better texture to the crust and makes it easier to roll out. Roll the crust out into a 12 inch round and place in a greased tart pan. Save the excess to make a decorative topper to your tart.

Place a round of parchment paper in your crust shell and fill with dried beans or pie weights. Bake the crust for 15 minutes at 375º.

for the filling
5 medium sized apples

2 tablespoons white vinegar

1/2 of a lemon

1/4 cup melted butter

1/2 cup brown sugar

1/2 cup sugar

3 tablespoons cornstarch

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon all spice

Peel the apples. To keep them from turning brown, rub half of a large lemon over the exposed flesh. Keep them peeled, but whole until you’re ready to slice all of them and prepare the filling.

Slice the apples and toss with 2 tablespoons of vinegar in a 9×13 baking pan. Add the sugars, salt, cinnamon, cloves, all spice and corn starch to the pan. Toss the apples so they’re well-coated.

Pour in the melted butter and stir. Bake the filling for 30 minutes at 350º until the apples are just starting to become tender.

assemble the tart

Pour the filling into the tart shell. Make sure to do this on an even surface so you don’t break your shell. Fill the tart until it’s about 1/8th of an inch from the top of the crust. Do not fill completely or it will overflow.

Using the leftover crust, cut out a decorative apple or any shape you want for the top.

Bake at 350º for 35-40 minutes. The crust should be starting to look golden. The filling should be bubbling and increased in volume. The apples may have small bits of caramelizing on the edges.

Let cool for an hour before serving. Serve with vanilla ice cream.

**Since I have a billion apples remaining, what’s your favorite apple-based recipe?**


Zucchini Bread

The first time I ever made zucchini bread I was living in an apartment, freshly graduated from college with very few kitchen utensils. I had bought a 5-in-one cheese device at a garage sale for a quarter. It was a knife, shredder/grater, slicer, poker and also, a bottle opener. Not sure how that works in with the cheese but I needed something and it was only a quarter. The holes for shredding were five across and four deep. That’s right. A postage-stamp-sized area for shredding. Still I could shred.

So when the urge to make zucchini bread hit me I realized I could shred the zucchini on my tiny little cheese grater! It took me almost an hour to finely grate two medium sized zucchini. After that day I told myself never again would I use such an inadequate tool for my beloved zucchini bread.

Senor often wonders and grumbles at my insistence of keeping my kitchen stocked, overflowing even, with gadgets, tools and cookware. It’s because of memories like this one, after which I vowed to myself to keep my kitchen fully stocked. I once made chocolate chip cookies using tea cups because I had no measuring cups. I’ve frosted cupcakes with ziploc bags. Frosted cakes with a butter knife. And you know, every time I get the proper implement, my life changes dramatically. A bit over zealous? Yes, of course. That’s how I roll. But you will never catch me trying to puree soup sans immersion blender, knead bread dough without my Kitchenaid, make bean dip without my Cuisinart, or make zucchini bread without a proper cheese grater. The big box kind with four options is best. Unless you have a food processor, you would be better off buying pre-grated zucchini for this recipe. You have been warned.

I’ve always loved zucchini. When I was a kid I would find the biggest, most giant ones in my mom’s garden and would cradle them like a baby. Yes, it was love. They’re delicious, who wouldn’t love them? At our house we devour them this time of year when they are plentiful. The only reason I even made this bread was because I had bought so many zucchinis that when I roasted them, I had a few too many. If you find yourself in the same predicament, please make this bread. It’s so easy. It’s so dang delicious. And the longer you let it sit on your counter, the more delicious it gets. Amazing right? Do it right away, you won’t be sorry. And if you have more patience than me and can wait until it’s slightly cool to cut it.

Zucchini Bread

3 eggs

1 cup oil

2 cups shredded zucchini

1 1/2 cups sugar

1/4 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

2 tablespoons vanilla

2 teaspoons cinnamon

2 cups flour

Shred 1-2 medium size zucchinis. You want at least 2 cups of shredded zucchini, although the measurement does not have to be exact. Once shredded, place the zucchini in a mesh strainer. Using paper towels on the top, push the water out of the zucchini. This is the most important step of this process. Try to get as much water out of the zucchini as possible.

Using a whisk, mix together the oil, sugar eggs and vanilla.

Switch to a wooden spoon and add the zucchini and stir.

Add the salt, soda, powder, cinnamon and flour. Stir until well incorporated.

Pour the batter into a well-greased bread loaf pan. 9×3 works best. Bake at 350º for 60-75 minutes. A toothpick inserted into the center of the bread should come out clean.


White Chocolate Toffee Butterpecan Ice Cream Sandwiches

The title of this one is long but I promise, it’s no harder to make these delicious treats than it is to open a package containing a frozen ice cream sandwich. Okay, maybe a little harder. But still, so worth it. Full disclosure – I did not make my own ice cream. I don’t have an ice cream maker. It’s on my list. It WILL happen. It WILL take up non-existent space in my kitchen. And Senor WILL grumble loudly that ‘we don’t have room for another cooking device!” I will find a way. Maybe next summer. Until then, I resort to purchasing pints of Häagen Daz. For this recipe, buy a pint of butter pecan.

In the spirit of full disclosure I should tell you that this recipe was unplanned. It just sort of happened. The cookies themselves were pretty much a haphazard attempt to use up some bags of chocolate chips that weren’t getting used. They ended up being really, really good. Then when I was rifling through my freezer I realized that we had cookies and ice cream, and that an ice cream sandwich sounded like a fine idea. Happily, the flavors happened to compliment each other like crazy. Huzzah!

First, make this cookie reicpe. Instead of chocolate chips though, use half a bag of white chocolate chips and half a bag of Heath Toffee bites.

Eat your fill of warm, delicious cookies right out of the oven with a large glass of milk.

Then, once they’re cool, package the cookies up into freezer bags and place in the freezer.

The next day extract four cookies. They should be symmetrical and evenly sized. Place them on a plate, bottoms up. Spoon some ice cream up onto two of the cookies. You can use slightly softened ice cream to make spreading easier.

Once you have a desired thickness, top each ice creamed cookie with another cookie. Smush down gently so the cookie is completely adhered to the ice cream and so the ice cream is evenly sandwiched between the cookies. Place on the plate, or a tray, cover in wax paper and freeze for one hour.

Remove the cookies a few minutes before serving. Pop in the microwave for approximately 5 seconds per sandwich. Just enough to slightly soften the cookie.