Homemade Apple Cider

Crockpot Apple Cider

Have you ever heard of mouth hallucinations…? Wait. Who am I kidding? Of course you haven’t. I just coined this term yesterday. Let’s start over. Mouth hallucinations are basically exactly what they sound like. A hallucination… In your mouth.  Like when you get a really strong craving for something. And the craving is so intense that you can literally taste it. “Mouth hallucinations.” They’re real.

Crockpot Apple Cider

Before I left for work yesterday I threw a bunch of apples, a couple of oranges, and some warm spices in my crockpot. I covered it all with water, cranked it up, threw the lid on, and went on about my day. I really had no idea if this would work. But I hoped, I prayed, that when I got home from work there would be delicious homemade apple cider waiting for me.

Throughout the day I dreamed of the cider. I could smell it. Taste it. Feel its warmth. (this is when I coined the term “mouth hallucinations.”) And I couldn’t wait to get home to sip on some. But by the end of the work day my mind was filled with a billion other things that I needed to accomplish before the end of the week and hot apple cider was the last thing I was thinking about.

Homemade Crockpot Apple Cider

Fast forward to the moment I stepped foot inside my apartment building. Now granted we live in a fairly small building, but the second I started down the hall to our place the smell of apples and spices smacked me in the face. It smelled incredible. I couldn’t get inside fast enough. First I sampled some all by itself. Amazing. Then I added some bourbon. Amazing. Then I put some in the fridge to chill to have for breakfast this morning. Amazing. Then I re-heated some to take to work. Ah-maz-ing. Mouth hallucination meet reality. I will never buy pre-made cider again.  I now have 2 1/2 liters of the stuff (scratch that, I’ve gulped down at least a liter already) in my fridge. The next few evenings will be filled with cidery goodness.  This sparkling wassail will probably most definitely be made with it as well!

Homemade Crockpot Apple Cider

Homemade Crockpot Apple Cider

Homemade Crockpot Apple Cider

Ingredients

  • 6 quart slow cooker (reduce the amounts for a smaller cooker)
  • 12 medium size sweet apples (fuji, honeyscrisp, gala… best to use a variety)
  • 2 oranges
  • 3 cinnamon sticks
  • 1 TBSP whole cloves
  • 1 TBSP whole allspice
  • 2 inch knob of fresh ginger (optional)
  • up to 1 cup of brown sugar (optional. I didn’t put any sugar in mine and it is delicious! but if you are used to a more sweet cider, add sugar as desired.)

Instructions

  1. Chop apples and oranges into large chunks
  2. Put apples, oranges, cinnamon, cloves, allspice, ginger, and sugar (if using) in the slow cooker.
  3. Fill the slow cooker with enough water to cover all of the apples. It should fill it pretty much to the brim of the pot.
  4. Turn it on high and put the lid on.
  5. Allow to brew for 8-12 hours. (12 hours is best and even longer would be fine too!)
  6. You can serve directly out of the slow cooker skimming the cider off the top and leaving the fruit in the pot. You can also strain the cider and discard the fruit and put the cider back in the crockpot. There will be some pulp left in the cider. If you prefer a very clear cider strain into a cheese cloth.
  7. Store left over cider in the refrigerator for up to 3 days.
  8. Makes a little over a half galllon.
http://bakerbettie.com/homemade-apple-cider/

Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies

Thankful for…

A snuggly bed at night.

A loving husband to wake up to in the morning.

Hot coffee to start the day.

Runny eggs and toast for breakfast (or dinner…)

Sweet Potato Casserole Cookies

A job that pays the bills and gives me holidays off.

A boss who is respectful and supportive.

Co-workers that are hilarious, fun, smart, and helpful.

Clients who teach me compassion, understanding, and patience every day.

Sweet Potato Casserole Cookies

A family filled with love, support, diversity, and fun.

A creative outlet through cooking, baking and my blog.

My beautiful readers who bring me so much joy.

And countless “little things” that I really cannot take for granted.

A perfect example being: My culinary torch. I should probably be concerned about how much fun I have torching things in the kitchen with it. But I’m not. So I will definitely continue to torch some marshmallows and be thankful for all the “little things” in life as I eat tiny charred pieces of heaven.

Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies

Sweet Potato Casserole Cookies

Ingredients

    for the cookies
  • ¾ cup vegetable shortening
  • ¾ cup brown sugar
  • 1 egg (or equivalent egg replacement, I used ener-g)
  • 1 cup mashed sweet potato
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 cups all-purpose flour
  • maple buttercream
  • ½ cup unsalted butter (i used non-dairy earth balance but regular butter is fine)
  • 1½ cup powdered sugar
  • ¼ tsp maple extract
  • toppings
  • chopped pecans
  • mini marshmallows

Instructions

    for the cookies
  1. Heat oven to 350F
  2. Cream together butter and brown sugar in a large bowl
  3. Add egg and sweet potato and beat until combined
  4. In small bowl combine flour, baking soda, salt and pumpkin pie spice
  5. With mixer on low speed, add flour mixture in small batches to large bowl until well mixed
  6. Use a small cookie scoop and drop rounds onto baking sheets.
  7. Bake for 10-12 minutes until golden brown
  8. Cool completely before frosting
  9. makes about 3 dozen 2 inch cookies
  10. for the maple buttercream
  11. Beat together the butter, powdered sugar and maple extract until light and fluffy
  12. to assemble
  13. Frost each cooled cookie with maple butter cream
  14. Sprinkle with chopped nuts
  15. Top with a couple of mini marshmallows and char with a culinary torch or a lighter
http://bakerbettie.com/sweet-potato-casserole-cookies/


 

Mother’s Day Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake

This post is for my mother.

Yes, a recipe is involved too.  But I choose this recipe with my mother in mind.  To honor her in some way.

Paleo Pineapple Upside-Down Cake

You see, my mom once told me that her mother used to make pineapple-upside down cake every year for her birthday and this was her favorite cake.  I never got to meet my grandmother on my mom’s side.  But I’m guessing she must have been a neat lady.  I’m guessing this because anyone who likes to bake and cook is “neat” in my book, and also because she raised the beautiful woman who is my mother.
Paleo Pineapple Upside-Down Cake
My mom is seriously one of the most hard working and giving people I’ve ever met.  I’m serious.  She never stops.  She is constantly on the go taking care of everyone else, and giving so much of herself.  I appreciate her more than I could really ever verbally express.
So mom, this is for you.  I wish I could be with you today, and if I were I would make you this cake.
Happy Mother’s Day mom and to all the other mother’s out there who give so much of themselves to take care of their families and friends.
Paleo Pineapple Upside-Down Cake

Paleo Pineapple Upside-Down Cake

Grain Free Pineapple Upside-Down Cake (paleo)

Ingredients

  • 2 tbsp coconut oil, melted
  • 1/3 cup coconut sugar
  • pineapple rings
  • 1/3 cup shredded coconut
  • maraschino cherries
  • 1 cup almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 4 eggs
  • 1/3 cup almond milk (or coconut, soy, or regular milk)
  • 1/3 cup apple sauce
  • 2 tbsp coconut oil, melted
  • 1 tbsp vanilla extract
  • 1/2 cup coconut sugar

Instructions

  1. Grease the bottom of an 8inch round pan with coconut oil.
  2. Sprinkle the coconut sugar over the oil.
  3. Lay the pineapple rings in an even layer over the sugar.
  4. Place maraschino cherries in the center of each pineapple ring.
  5. Sprinkle shredded coconut over the pineapple slices. Set aside while preparing batter.
  6. Preheat oven to 350 degrees
  7. Combine all ingredients in a large mixing bowl
  8. Use a hand mixer or a whisk and mix all ingredients until well combined
  9. Pour over the pineapple in the cake pan
  10. Bake for 40-50 minutes, until a toothpick comes out clean from the center
  11. Allow to cool for 20 minutes before flipping out onto a serving platter.

Notes

grain free, dairy free, paleo friendly

http://bakerbettie.com/mothers-day-pineapple-upside-down-cake/

Garlicky Kale, Tomato, and Onion Cauliflower “Hash”

Kale Tomato and Onion Cauliflower Hash

Those of you who follow my posts regularly may think that I don’t cook much.  Almost every single post of 2012 has been of a sweet or baked good.

You see, it isn’t that I don’t cook savory stuff.  I am just usually too impatient and eat what I cook before I get some good photographs of it.

This is the reality of a food blogger.  If you want to get some good shots, your food is going to be cold before you get to eat.

Kale Tomato and Onion Cauliflower Hash

But I am learning so much with my new way of eating and I wanted to share it with you!  I decided to snap a few quick shots of my breakfast, they are by no means fancy pictures,  to show you my new discovery: Cauliflower rice!

Those of you who have been doing the Paleo thing and just healthy eating in general thing probably already know about it.  But this is new for me, and I am kind of obsessed with it at the moment!

Cauliflower Rice: Cauliflower pulsed in a food processor or blender until it is the consistency of rice.  An AMAZING substitute for rice or in this dish, hash browns!

Breakfast is my favorite meal.  Especially on the weekends. I love to take my time and cook up something special.  But I have been missing bread or potatoes to sop up my runny egg yolks with these past few weeks.  Then I started reading about cauliflower rice on some other paleo blogs and I knew EXACTLY what I needed to do with it.

Kale Tomato and Onion Cauliflower Hash

Local organic Chicken Apple Sausage, Kale, Onion, Eggs, Garlic, Cauliflower Rice, Cherry Tomatoes

I cooked all of this up in a cast iron skillet to get the char on everything that makes it taste like it came from a greasy diner.  The cauliflower rice browned up so nice.  It has the same starchy like texture as potatoes, perfect for sopping up some egg yolk.

Kale Tomato and Onion Cauliflower Hash

Seriously the best plate of food I’ve eaten in a LONG time!

Kale Tomato and Onion Cauliflower Hash

I hope everyone has a lovely and safe holiday weekend!  Cook up something special and healthy for your loved ones!

Garlicky Kale, Tomato, and Onion Cauliflower “Hash” (paleo friendly, grain free)

Yield: 4

Ingredients

  • 2 1/2 cups cauliflower rice
  • coconut oil
  • the greens from 3 stocks of kale, roughly chopped
  • 1/2 a white onion, roughly chopped
  • 1/2 cup cherry tomatoes, cut into quarters
  • 3 cloves garlic, finely chopped

Instructions

  1. Heat coconut oil over medium high heat in a skillet. (cast iron is preferable)
  2. Once skillet is hot, add the kale greens and onion and saute for 2 minutes.
  3. Add the tomatoes and garlic and cook for another 2 minutes. Pepper to taste.
  4. Remove vegetables from skillet and set aside. Add a bit more coconut oil to the pan.
  5. Add the cauliflower rice and cook over medium high heat until browned and slightly charred.
  6. Divide between 4 plates and top with veggies.
  7. Optional: Serve with fried eggs and organic local sausage (I found a local made chicken & apple sausage, YUM!)
http://bakerbettie.com/garlicky-kale-tomato-and-onion-cauliflower-hash-2/

“I Could Write A Sonnet About My Easter Bonnet…”

Homemade Dark Chocolate Easter Candy

I grew up with tons of cousins.  Seriously. Tons of them.  And we all mostly lived in the same town.  Holidays were always such a blast.

On Easter we would all go over to our grandparent’s house and wait anxiously until everyone would arrive before our Easter egg hunt could begin.

Homemade Dark Chocolate Easter Candy

Me and my cousin Kaydee after one of our Easter egg hunts

And I remember the year I was too old to do the hunt anymore.  It seemed like it happened with no warning.  I was considered a young “adult”.

Adult…? What? When the heck did that happen?

My spirit still feels like this kid…

Homemade Dark Chocolate Easter Candy

My sister and me with ridiculous amounts of chocolate in my mouth.

The kid that has a huge mouth full of chocolate that is still reaching in her basket for more.  Doesn’t really feel like I’ve changed that much.

But I am trying to change.  I am trying to be more “adult like” at least with my eating habits that is.

Homemade Dark Chocolate Easter Candy

But I don’t think I can ever (nor do I want to) completely cut out dark chocolate.

I do think I can probably refrain from eating it like I am in that picture…  Hopefully.

Left: Dark Chocolate Almond Butter Cups Right: Dark Chocolate Orange Zest Eggs

Left: Dark Chocolate Almond Butter Cups
Right: Dark Chocolate Orange Zest Eggs

I love really dark chocolate. At least 70% but preferably closer to 90%.

The awesome thing  about chocolate this dark is that it doesn’t have much added sugar.

But that also means it is quite bitter.  I love the bitterness, but I know not everyone does.

If you are one of those people that doesn’t love dark chocolate as much, agave easily cuts some of the bitterness and adds some more sweetness in these homemade Easter candies.

Homemade Dark Chocolate Easter Candy

Here’s to an Easter filled with more love and less sugar and preservatives than the last!

Homemade Dark Chocolate Easter Candy

Homemade Dark Chocolate Easter Candy

Homemade Dark Chocolate Candies

Ingredients

  • 12 oz dark chocolate (at least 70% and up to 90%)
  • raw almond butter (or other nut butter of your preference
  • agave (optional)
  • orange zest
  • candy foils
  • candy molds

Instructions

  1. Roughly chop up chocolate and melt slowly in a double boiler.
  2. Divide chocolate in half and add the zest of an orange to one half.
  3. Add 1-3 tbsp of agave (to your taste preference) if desired to each bowl of chocolate.
  4. For the chocolate/orange candies: fill the molds to the top. Shake lightly to release air bubbles. Place in the freezer to set for 5-10 minutes. For the almond butter candies: add about a tsp of plain chocolate into the mold. Using a small pastry brush or a small unused paint brush, brush the chocolate up the sides of the mold to create a shell. Place in the freezer to set for 5 minutes. Add about 1/4 tsp of almond butter to each mold and fill to the top with chocolate. Put back in the freezer to set.
  5. Once set, remove the chocolate from the freezer and gently tap on the counter to release. If the chocolates do not release easily, put back into the freezer to set more.
  6. Wrap each piece of chocolate in foil.
http://bakerbettie.com/i-could-write-a-sonnet-about-my-easter-bonnet/

Dark Chocolate and Peppermint Whoopie Pies

French Macarons… They are a baking hurdle that I have not yet accomplished. I have tried them 3 times, and failed miserably each time. I will master them someday, but until then I will stick to Whoopie Pies.

I think of whoopie pies as the poor man’s french macaron. They taste nothing alike, but they have a similar look. The french macaron is sophisticated and classy, while the whoopie pie is sloppy and fun. Both delicious, both adorable.

Whoopie!

 

Dark Chocolate and Peppermint Whoopie Pies adapted from Joy of Baking

Dark Chocolate Whoopie Pies

Ingredients

  • 1 3/4 cups all purpose flour
  • 3/4 cups dark chocolate cocoa powder
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  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
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  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
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  • 1/4 cup buttermilk
  • 1/2 cup strong coffee

Instructions

  1. Preheat oven to 375F. Line two baking sheets with parchment paper.
  2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
  4. In a small measuring cup mix the buttermilk and coffee. With the mixer on low speed, alternately add the flour mixture and buttermilk/coffee mixture, in three additions, beginning and ending with the flour.
  5. Drop heaping tablespoons (preferably using a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart. Smooth the tops of the cookies with moistened fingers.
  6. Bake for 9 -10 minutes or until the tops of the cookies spring back when pressed.
  7. Remove from oven and transfer to a wire rack to cool completely.
http://bakerbettie.com/410/

Peppermint Filling

Ingredients

  • 1/4 cup vegetable shortening
  • 1/4 cup unsalted butter, room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1/2 cup light corn syrup
  • peppermint candies, crushed

Instructions

  1. Beat the shortening and butter until soft and creamy. With the mixer on its lowest speed, gradually beat in the confectioners’ sugar. Increase the speed to high, and beat until light and fluffy, about 3-5 minutes.
  2. Then, with the mixer on low speed, beat in the vanilla and peppermint extracts and slowly drizzle in the corn syrup. Continue to beat until the filling looks soft and fluffy.
  3. To Assemble:Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. Sprinkle crushed peppermints around the filling.
  4. The assembled cookies can be stored, covered, in the refrigerator for several days. Serve cold or at room temperature.
  5. Makes about 15 sandwich cookies.
http://bakerbettie.com/410/

No Bake Mini Cherry Cheesecakes

No Bake Mini Cherry Cheesecakes

Today I made a super easy and super adorable party dessert.  I made a double batch of these mini no bake cherry cheesecakes over my lunch hour today.  Half of them went to a party at work and the other half is being frozen for the party this weekend.

No Bake Mini Cherry Cheesecakes

Look at how cute they are!  And delicious I might add.  People always go crazy over anything that is a mini size of it’s original.  That also makes people feel less guilty about eating 2… or 10.

Enjoy!

No Bake Mini Cherry Cheesecakes

No Bake Mini Cherry Cheesecakes

No Bake Mini Cherry Cheesecakes

No Bake Mini Cherry Cheesecakes

No-Bake Mini Cherry Cheesecakes

Yield: Makes approximately 4 1/2 to 5 dozen.

No-Bake Mini Cherry Cheesecakes

Ingredients

  • mini cupcake foils (1 1/4 inch wide)
  • mini vanilla wafers
  • 1/3 cup fresh lemon juice
  • 1 package unflavored gelatin
  • 16 oz cream cheese (room temperature)
  • 1 cup sugar
  • 1 cup sour cream (room temperature)
  • 1 tbsp vanilla extract
  • Cherry pie filling

Instructions

  1. Line up the cupcake foils on a half sheet pan.
  2. Put a mini vanilla wafer (flat side down) in each foil.
  3. Pour the gelatin over the lemon juice and let stand for 5 minutes.
  4. In a large mixing bowl beat the cream cheese until smooth. Add the sugar and beat until incorporated.
  5. Microwave the gelatin/lemon juice mixture for 30 seconds until the gelatin dissolves.
  6. Pour this gelatin/lemon juice mixture over the sour cream along with the vanilla and mix.
  7. Add the sour cream mixture into the large bowl of cream cheese and mix until well incorporated into the cream cheese.
  8. If serving that day: Fill each foil with approximately 1tbsp of the mixture. Refrigerate for 3 hours until set. Top with 1 tsp of cherry pie filling.
    If serving at a later date: Fill each foil with approximately 1tbsp of the mixture. Store in an airtight container and freeze. Move the refrigerator 4 hours before serving. Top with cherries right before serving.
http://bakerbettie.com/holiday-party-made-easy-part-3-no-bake-mini-cherry-cheesecakes/

Holiday Party Made Easy Part 2: Sparkling Wassail

Family holiday traditions.  They come in many different forms.  And there is something fascinating to me about hearing what traditions are important to other people.  But I didn’t always care about that.  I think when we are young it is hard to appreciate these traditions the way you do when you grow up.  I guess our perspective is skewed when we are young.  Our life just is, and it isn’t until we are older that we reflect on those meaningful things.

Sparkling Champagne Wassail

With my recent marriage, these things have been in my thoughts a lot lately.  There is something beautiful, but at times difficult, about blending two family’s traditions.  And with this, new traditions are born.  You have to come to terms with the reality that some traditions just won’t be the same anymore.  And as sad as this can seem, it is just life.  Families grow and change, and so will traditions.

Sparkling Champagne Wassail

But the memories are always there.  One of my favorite holiday traditions has happened ever since I can remember: our holiday parties.  Every year before Christmas our family would open up our house and have all of our family and friends over for food and drinks.  My mom always had our house looking amazing, so cozy and warm with all the lights and a fire in the fireplace.  And it wasn’t a Smith Christmas party without wassail.  It would simmer on the stove all evening filling the house with smells cinnamon and clove.  I get a little teary eyed thinking about this, but I also get excited to think that my husband and I will make memories like these together and someday with our kids.

Sparkling Champagne Wassail

In planning for our upcoming party I couldn’t plan the menu without thinking about wassail. So, I decided on a wassail with a kick.  The wassail part can be made up to a week ahead of time and stay chilled in the refrigerator until the day of the party.

What is your favorite holiday tradition?

Sparkling Champagne Wassail

Sparkling Wassail- Sparkling Apple Cider

Sparkling Wassail- Sparkling Apple Cider

Ingredients

  • 1/2 gallon apple cider
  • 3 cups pineapple juice
  • 1 orange
  • 2 lemons
  • 1/3 cup clove honey
  • 4 cinnamon sticks
  • 2 tbsp whole cloves
  • 1 tbsp allspice berries
  • 3 cups bourbon
  • champaign

Instructions

  1. In a large pot combine apple cider, pineapple juice, the zest of the orange and the lemons removed in strips with a peeler, the juice of the orange and the lemons, honey, cinnamon sticks, whole cloves, and allspice berries.
  2. Let simmer for 2 hours stirring occasionally.
  3. Let cool before refrigerating.
  4. On the day of the party mix the wassail with the bourbon.
  5. Serve 3oz wassail mixed with 2 oz champaign.
http://bakerbettie.com/holiday-party-made-easy-part-2-sparkling-wassail/

Pepper Nuts/ Pfeffernüsse

I am co-hosting a holiday party next weekend.  Well really, it is a birthday party for my best friend who is coming home to Kansas from Rhode Island.  But it’s the holiday season so it seems fitting to make it holiday themed.

I LOVE to entertain.  And I am always trying to find ways to make entertaining stress free.  My solution: come up with a menu of simple appetizers where most components can easily be made before the day of the party.  That way you can focus on hosting, having a good time, and leave the stress behind.

I decided that Pepper Nuts would be perfect as one of the offerings.  They are very popular in this area and they are a great choice if you want to make things ahead of time.  In fact, it is suggested to make these at least a week and up to a month before they will be eaten.  This way the flavors can mellow and develop a bit.  But don’t get me wrong, they are delicious the same day too!

If you aren’t familiar with this nut sized spicy little cookie you should give it a try.  They are kind of addicting.  It’s also easy to make tons of these and split them up into smaller portions for gifts.

Pepper Nuts/ Pfeffernüsse

Yield: About 600 tiny cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 large egg
  • 1 cup almonds, finely ground
  • 2 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp freshly ground cardamom
  • 1/2 tsp ground cinnamon
  • 1/2 tsp white pepper
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 tsp ground nutmeg

Instructions

  1. In a large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts.
  2. In another bowl, mix the 2 1/2 cups of the flour with the baking powder, soda, cardamom, cinnamon, white pepper, cloves, allspice and nutmeg.
  3. Blend the dry ingredients into the creamed mixture until a stiff dough forms. If the dough is too wet, add 1 tbsp of flour at a time until it forms a stiff dough that is easy to roll.
  4. Shape the dough into a ball. (I think it’s easier to roll out the dough if it is chilled. Put in the refrigerator for 1 hour or in the freezer for 15 minutes)
  5. Preheat the oven to 375 degrees F.
  6. Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces.
  7. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.
  8. Store in an airtight container for up to a month.
http://bakerbettie.com/holiday-party-made-easy-part-1-pepper-nuts/

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