Sprouted Chickpea Peanut Butter Hummus

I rarely eat spouted legumes. I know they are really healthy, but they just don’t taste good to me. Marco really doesn’t like them. The first time I used them to make a salad for him to take to work he came home very upset that I would give him something so horrible. So since then I haven’t dared buy them again. However, I saw some chickpeas at the market yesterday and I thought why not give them another chance. I had only tried sprouted mung beans and lentils previously, but never chickpeas. Surely they couldn’t be that bad. We as it turns out they aren’t that bad, but also not that good either.

I was going to use them to make a salad. But I had second thoughts, after trying a few of these crunchy little guys. Instead I tried to make hummus. I used all my tahini earlier this week, so I thought if Nigella can make Peanut Butter hummus then so can I. It did take a while for the chickpeas to break down and all the ingredients to mix well in the processor, but once they did it came together really nicely. Unlike traditional hummus, this one had quite a bit of texture like any nutty dip.  I really liked the flavour. Its a lot different to a cooked chickpea hummus, but just as satisfying.

I paired the hummus with a salad, made from other fresh ingredients I bought from the Brisbane City Market and South Brisbane People’s Market. I usually visit the City Market every Wednesday before and after work. But this was my first visit to the South Brisbane market, during my lunch break today. Silly me didn’t realise that I left my wallet on my desk, so I had to run back up the hill to get my wallet and back down to pay and then back up again to log in my phone in 13 mins. I was determined though so I made it with 3 mins to spare.  I  just couldn’t believe how cheap the food was, especially since it was organic. I’m kicking myself I didn’t buy more. I only got a couple of bunches of kale, 3 zucchini, 4 cucumber and 5 red apples for $7.80. It was cost me triple to buy pesticide ridden week old food from the supermarket.

By the way, only one more sleep till I get the keys to my new house!

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Sprouted Chickpea Peanut Butter Hummus (vegan, raw, gluten free, soy free)

Ingredients:

1 cup sprouted chickpeas

2 garlic cloves (crushed)

3-4 tablespoons peanut butter

3 tablespoons lemon juice

4 tablespoons olive oil

3 tablespoons filtered water

2 tablespoons ground cumin

1 teaspoon sweet hungarian paprika

1 teaspoon ground coriander

sea salt to taste

Method:

1. Place chickpeas into the processor. Blend until they break down a little.

2. Add the remaining ingredients. Continue to blend until smooth and creamy.

*Makes 1 cup

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Peanut Butter Pancakes for two

Good morning guys! Today Marco decided we should to have something a bit more decadent for breakfast. So I came up with these delicious peanut butter pancakes. They are gluten free and packed full of flavor. Pancakes really aren’t my forte, but I am getting a bit better at cooking and flipping them. I topped mine with raspberry jam. Marco preferred Dairy free chocolate spread, but even without they are sweet enough. I think I better slow down on sweets. This raspberry jam made my heart race.

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Peanut Butter Pancakes (vegan, gluten free, soy free)

Ingredients:

1 cup gluten free plain flour

1 tablespoon baking powder

1/2 teaspoon sea salt

1 tablespoon coconut sugar or evaporated cane sugar

1 cup water

1/4 cup pure maple syrup

1/3 cup natural peanut butter

1/2 cup plant milk (coconut, rice or oat; almond or soy if you can tolerate)

canola spray oil

raspberry jam to serve

Method:

1. In a large  mixing bowl,  add gf flour, baking powder, sea salt and  coconut palm sugar. Use a whisk to combine.

2. In a smaller mixing bowl,  add water, maple syrup, and peanut butter. Whisk so that peanut butter has broken down a bit.

3. Add the wet mixture into dry mixture and stir through???????????????????????????????

4. Add the soy milk to the mixture and stir with a wooden spoon till you have a wet thick batter. Do not over mix the batter, it should have some lumps.

5. Heat a nonstick pan on medium heat and grease with canola spray oil. Then add about 1/3 cup of the batter. Smooth it out into a pancake shape with a wooden spoon or spatula. Cook pancake for a couple of minutes, then when the top starts to firm up, flip the pancake and cook for a further 2 mins, or until it is cooked through.

6. Repeat till you have 6 pancakes and serve with raspberry jam or other preferred sweet spread.

*Serve 2, makes 6 pancakes.

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Spiced Vegetable and Lentil Loaf

Its been pouring all day here and the air is a little cooler. So tonight I felt like some comfort food. This recipe is adapted from Lentil Loaf by The Vegan Stoner. I recently came across their recipes and I really like them. They are simple to follow and the drawings are really cool.

I changed the recipe by using oats instead of crackers and added some extra spices. Mine was not as firm as I would of liked, but that was probably because I didn’t mash the lentils.  It tasted delicious and I got to make use of my dried organic green lentils and organic frozen vegetables from Woolworths, which have been waiting to be used for a while. I just served it with some simple roasted vegetables and added a little bit extra ketchup to serve.

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Spiced Vegetable and Lentil Loaf (vegan, gluten free, soy free)

Ingredients:

2 cups cooked green lentils

1 red or brown onion

1/4 cup walnuts, roughly chopped

1/4 cup organic instant oats

1 teaspoon sea salt

1/4 teaspoon black pepper

1 teaspoon cardamom

1 teaspoon cumin

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

1/4 teaspoon ground cayenne

2 cups frozen mixed vegetables, roughly chopped

4 tablespoons apple sauce

2 tablespoons ketchup sauce

Method:

1. Preheat the oven to 180 degrees and prepare a loaf tin with baking paper.???????????????????????????????

2. In a mixing bowl combine green lentils, onion, walnuts and oats and stir through. Mash the lentils, if you want a more firmer consistency. ???????????????????????????????

3. Then add sea salt, black pepper, cardamon, cumin, cinnamon, ginger, garlic powder and cayenne, stir through.

4. Lastly add the frozen vegetables, apple sauce and ketchup, stir through.

5. Press the mixture into a loaf pan and cook for 40-50 mins, or till golden brown on top.

* Serves 6

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My highlight of today was receiving my long awaited Chloe’s Vegan Desserts recipe book, that I purchased as soon as I found out it was coming out. To celebrate I made Chef Chloe’s Peanut Butter Cookies. I burned mine a little because silly me though I should put two trays of cookies on the same rack. Nevertheless they were so delicious. I used coconut sugar, so I didn’t feel so guilty eating them too. They really tasted like professorially baked cookies as well. I can’t wait to try so more of her recipes!

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Peanut Butter & Raspberry Jam Overnight Oats, Cannellini Cutlets and Creamy Baked Zucchini

Today I started the day off well with some overnights oats. I was thinking of flavor combinations the night before. I often see recipes with PB & J, so I thought I’d see how they worked with oats. It was sooo delicious and very decadent. I found it was extremely thick this morning, so I added a bit more milk to break it up a bit and topped it with fresh blueberries. After that I was so full I couldn’t imagine ever eating again.  Marco hates it when I do this because then I get hungry all of a sudden and then I have to eat straight away. Sure enough by 3ish I got a bit peckish and bought some sushi and Soy Caramel Cappuccino (which I probably didn’t need).

So again I was so full I was convinced I would never eat again. But after much persuading by Marco I ended up preparing some dinner. By the time it was done it smelt quite good that I had to have some too.  I made Roasted Chat Potatoes, Sweet Potato, Carrots & Garlic; Creamy Baked Zucchini, Peas and at the last minute I prepared Cannellini Cutlets.

I got the recipe for the cutlets from The Complete Guide to Vegan Food Substitutes. It is meant to be like fish fillets. I used cannellini beans and corn crumbs, rather then white beans and panko crumbs. I didn’t find that it was flaky like fish, which was probably because I didn’t use the panko crumbs. The texture was similar to an mochi, but less sticky. It was still quite good, but it need a bit of sauce. Luckily I had plenty of sauce from the Creamy Baked Zucchini to go with it. It was really easy to prepare and a great gluten free and soy free meat substitute.

For the Creamy Baked Zucchini, I made a vegan cheesy sauce to go between the layers and on top. I also put some rice crumbs on top, so that it would go crunchy. Only thing is that I put far too much and it didn’t really need it. Nevertheless, everyone commented how delicious it was, even Marco who usually hates zucchini. The rest was my standard crispy roasted vegetables and peas heated in vegetable stock and vegan butter. Now I have that feeling in my tummy that I can’t eat ever again, but I am sure it will pass by tomorrow.

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Peanut Butter & Raspberry Jam Overnight Oats (vegan, gluten free, soy free)

???????????????????????????????Ingredients:

1/2 cup instant or rolled organic oats

1/2 cup plant milk, plus extra (coconut, rice or oat;  almond or soy if you can tolerate)

1 tablespoon chia seeds

2 tablespoons natural peanut butter

2 tablespoons raspberry jam

Method:

1. Combine all the ingredients in a bowl and stir it all through.

2. Place in the fridge overnight to enjoy the next day. Stir and add some extra milk if it is too thick. Top with some fresh berries.

*Serves 1

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Cannellini Cutlets (vegan, gluten free, soy free, nut free)

Ingredients:

1 tin of cannellini beans

1 tablespoon minced garlic

1 tablespoon dried parsley

1/2 teaspoon paprika

1/2 teaspoon celery salt

1/4 teaspon ground black pepper

1/4 cup grapeseed oil  (plus more for frying)

1 cup corn crumbs (or other gluten free crumbs)???????????????????????????????

Method:

1. Combine all the ingredients except the corn crumbs in a bowl. Mash the beans with your fingers so they are not whole.

2. Add the corn crumbs and mix well. Leave for 20 mins.???????????????????????????????

3. Divide into 4 portions then shape the portions into cutlets.

4. Heat oil in a pan and cook on both sides for for 3-5 minutes.

*Serves 4

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Creamy Baked Zucchini (gf, nf)

Ingredients:

3 zucchini, cut in half then sliced in thin strips

1 tablespoon vegan butter (more to grease)

1.25 cup soy milk

1 tablespoon arrowroot flour

2 teaspoons dijon mustard

1/2 teaspoon garlic powder

6 tablepsoons nutritional yeast

Method:

1. Preheat oven to 200 degrees and grease a small baking dish or loaf pan.

2. Take a small mix bowling and combine soy milk and arrowroot flour. Whisk the flour in the milk.

3. Melt the vegan butter in a small pot. Then add the soy milk and whisk.

4. Add dijon mustard and garlic powder and whisk on medium heat for 3-5 minutes or until it has thickened.

5. Add the nutritional yeast and whisk till it is combined then take off the heat.

6. Take baking tray and layer strips of zucchini then add a bit of the sauce and continue till all the zucchini has been used and the sauce has been layered on the top. Bake for 20 mins or until zucchini is soft.

*Serves 4-5

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Finally hit 100th post

Hi all, it’s been a rainy, windy couple of days in Brisbane. Everyone’s on alert for flooding and cyclones. Everything should be fine for us for flooding, but it’s a bit scary knowing that the rain isn’t going to stop for another couple of days. Our house has a couple of leaks from some screw ups from tradies that were working on our roof recently. We also have few little waterfalls flooding into our property from our neighbors. At least the dogs got a shower and a blow dry so they could join us inside. They are very happy chappy.

On the brighter side this is my 100th post. I can’t believe I’ve made it this far already. A big thanks to all the people who follow, comment and visit on my blog. You have no idea how much of a difference it has made to my life. Although I have had some slips this is the longest I have stuck to any kind of lifestyle change, so I am really proud to share it with you guys. You visits, likes and comments really help to keep me going on my transition, even though I often feeling like giving up.

Since I started this blog back at the end of September I have received a lot of positive feedback from many people. I have received a lot of great advice and praise from many regulars bloggers, many of which have given me awards for my efforts. I’ve also had views from from 77 countries to date. I can’t believe people from all over the world have found my blog and taken the time to check out out. So thanks again for all your support!

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Tonight I cooked an African Stew. The recipe is adapted from Spicy Peanut Soup with Chicken from Bon appétit website. I adapted it to be vegan and gluten free. It was really nice comfort food for a cool, windy night and everyone loved it. I haven’t used peanut butter in a stew before, but it tasted really good. To go with it I made Spelt Buttery Biscuits. Marco, mum and Ted haven’t had these before. Last time I made them it was for the Marco’s niece and nephew, who also loved them. They all really like the buttery biscuits and they went really well with the warm stew.

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Spicy Peanut Stew with Sweet Potatoes and Eggplant (vegan, gluten free, soy free)

Ingredients:

450 g sweet potato, cut into cubes

1 tablespoon hot sauce

sea salt & pepper to taste

4 cups vegan chicken/vegetable broth

1/3 cup peanut butter

2 tablespoons tomato paste

5 tablespoons vegan butter

1.5 cups chopped onion

1 cup carrot, grated or diced

1 medium eggplant, cut into cubes

2 tablespoons arrowroot flour (tapioca)

1 cup canned diced tomatoes

Method:

1. Place the sweet potato in a large bowl and coat in the hot sauce, salt and pepper.P1000577

2. Take another large bowl or jug (big enough to hold 4 cups) and combine the stock, peanut butter, and tomato paste. Whisk it till it is all combined.

3. Take a large pot and melt the vegan butter on medium-high heat.P1000578

4. Then add the onions, carrot and eggplant.  Saute for about 8 min. Then add the sweet potato and saute for a further 3 min.

5. Add the stock, tomatoes and flour to the pot and stir it through.  Cook for 30 mins, or until the sweet potatoes are soft enough to put a fork through.

* Serves 8

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Yesterday I had another try at the Eggless Fritata. Last time I made it I used firm tofu instead of silken tofu. I also didn’t have a nonstick pan. So it didn’t turn out as smooth as I would of liked. Since then I tried to make it again, but unfortunately I dropped it when I flipped it. This time was a success! I had silken tofu and my new neoflam pan I got for Christmas. I found the silken tofu made the batter a lot smoother and cooked more like an fritata, instead of a scramble. The pan also kept it together and didn’t let it stick, so that I could easily slide it into a baking tray to grill before serving.

I adapted the recipe this time and used sweet potato, red onion and carrot. It was incredibly fluffy and according to both me and Marco (the egg lover) this tasted much better then an egg fritata. The potato really makes it creamy and less plasticy then egg. Although this breakfast took me a lot longer to prepare it was definitely worth the wait. It is also great to pack for morning teas or lunches, which is what I will be doing for Marco for work next time.

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Sweet potato & Carrot Eggless Fritata (vegan, gluten free, nut free)

Ingredients:

1 sweet potato

200g soft silken tofu

2 tablespoons vegan butter

3 tablespoons cornstarch/arrowroot

1 teaspoon baking powder

1 teaspoon sea salt

½ teaspoon ground black pepper

½ teaspoon ground turmeric

½ teaspoon onion flakes (or onion powder)

½ teaspoon garlic powder

2 tablespoons olive oil

1 small red onion diced

3 tablespoons grated carrot

Method:

1. Peel and cut the sweet potato in thin slices, then put it a small pot with water and bring to a boil. Cook until tender. Then strain and leave cool. DSC02685

2. In the processor blend the silken tofu, vegan butter, cornstarch, baking powder, sea salt, black pepper, turmeric, onion flakes and garlic powder.DSC02686

3. Heat pan with olive oil, then add the red onion and cook for a couple of minutes.

4. Then add sweet potato and grated carrot and cook for another couple of minutes.

5. Add the tofu batter to the pan, coat the vegetables, then level the batter and let it cook for 15 mins on medium heat.DSC02687

6. Preheat grill in the oven.

7. Slide the frittata onto a circular baking tray with baking paper and place into the oven (grill). If you have the right pan you can put the entire pan into the oven. Grill for 3 mins or until slightly golden brown on top.

*Serves 2

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Last night we had Marco’s niece and nephew stay over, so I made them Black Bean Brownies. I got the recipe from Happy Herbivore, you can find it here. I used 1/4 cup of oats more then recipe said as the batter a bit too thin and added vegan chocolate chips. I also cooked for about 10 mins more and then had to let it set in the fridge, so that I could slice it. It was nice, but the texture of the black beans was a bit strange for me. Luckily the kids loved it. They had two slices and even took the rest home, so it was a success after all. This recipe is gluten free, so if you don’t mind beans in your brownie, this is a nice recipe.

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The only other exciting thing I have had to eat this week was on thursday night. Marco and I meet some friends at our favorite Indian Restaurant, A Night in India. I  have been visiting the Toowong location for ten years. Seems like just yesterday I was there with my newly legalized girlfriends, eating Indian and drinking wine, before hitting the clubs. I’ve change a lot since then, but the food hasn’t. It is still fantastic and fresh. Since then I have also discovered the Carindale location, which is owned by the other brother. Depending what side of town we are on, we visit both regularly. They both have many vegan, dairy free and gluten free options. So after I was forced to give up dairy and gluten a few years back and now eating vegan, this place was a god send to me. I don’t have to order the one boring vegan dish on the menu, because there are many exciting, delicious dishes to try, which are ‘Vanessa friendly’.

When we arrived the other night, our friends were running late and we were really hungry. So we ordered Vegetable Samosa. I asked if they were vegan and yes they are. The mint yogurt sauce that it came with was not, but I still ordered it for Marco. They were probably the best samosa I have every had. They weren’t greasy at all. We usually order Pakoras for entree, but I am happy I took a chance ordering this. For main I usually order the Vegetable Madras, as it is a creamy, dairy free dish, that has coconut milk. Tonight I decided to be different and order the Mushroom Sabji. It is a creamy curry with mushrooms, potato and peas. Although it isn’t vegan I asked the waiter if I could have it dairy free and the chef agreed to make it for me. On the side I ordered my usually Roti made of wholemeal flour and is dairy free. As much as I miss naan, when I eat the roti I forget about naan.

Vegetable Samosa

Vegetable Samosa

Mushroom Sabji

Mushroom Sabji

Roti

Roti

Chocolate Peanut Banana Gelato

After a long awaited lunch today, we were still hungry. Marco offered to go to the shops and buy some more tofu to fry (he’s addicted), but I thought that would be a little unhealthy  So I decided to try vegan gelato again. I didn’t have any coconut cream, just a small can of coconut milk. I was worried it wouldn’t work, so I decided if we weren’t having gelato then we were have dessert smoothies. Coconut milk worked out fine, so I think I’ll try almond milk next time. The secret must be the frozen fruit that gives the texture of gelato. For most of the vegans I’m sure vegan gelato is nothing new, but for me and the rest of the people that I will be telling this too, this is ground breaking news. All my dairy free and vegan books don’t mention making gelato without a ice cream machine. In fact when I was in Italy, I wrote an essay (in italian) on the history of gelato and how to make it. All the info said that you need a special machine. I would like to see what happens if I try to freeze a big batch of it. That’s if we can actually leave some….

Today I also discovered something else very special, Espresso Shakes! I was reading Ruth Tal’s reFresh: Contemporary vegan recipes from the award winning fresh restaurants and discovered I can have my coffee and drink it too. Even though I love morning smoothies, there have been many mornings when I give into my morning coffee for breakfast or I have both. I was thinking the other day why not combine the two, but I thought it may be a bad idea. Well now I know its not a bad idea, in fact its a fantastic idea! So I will be looking forward to experimenting this week and combining my two loves. I also have to start juicing again. There are no more excusing now!

Have any of you made Espresso Shakes with fruit and coffee?

Chocolate Peanut Banana Gelato (vegan, raw, gluten free, soy free)

Ingredients:

2 frozen bananas

2 tablespoons natural peanut butter

1 tablespoon cacao or cocoa powder

165ml coconut milk

2 tablespoons maple syrup

Method:

1. Roughly chop up the banana and place into the processor.

2. Add peanut butter and cocoa and turn on processor.

3. While it is mixing add the maple syrup. Spin for 3-4 mins or until  the mixture is without lumps and serve immediately.

*Serves 3

Seaweed Noodles in Peanut Sauce

This was a fusion between the original Asian Salad with Seaweed Noodles and Satay Tofu & Vegetable Stir Fry. I was a bit lazy for dinner tonight, since I am preparing a time consuming dessert. But this was still satisfying enough.

Seaweed Noodles in Peanut Sauce (vegan, gluten free)

Ingredients:

100g seaweed noodles

3 tablespoons peanut butter

1 tablespoon tamari or gluten free soy sauce

1 tablespoon maple syrup

1 handful coriander leaves, chopped

2 tablespoons sesame seeds

Method:

1.  Soak noodles in cold water for 30mins, then drain.

2. Combine peanut butter, soy sauce, and maple syrup and stir into a paste

3. Add paste to noodles and mix through coriander.

4. Dry toast sesame seeds in a pan, then serve on top of noodles.

Satay Tofu & Vegetable Stir Fry

Yesterday I finally had my Italian oral exam, which has been keeping me awake at night for the past few weeks. I went much better then I thought I would and now I can stop stressing and start cooking all the things I was putting off. I’m not completely finished at uni yet, but its nearly over thank God. It wasn’t the smartest decision to start my blog during study break, but its still been great fun.I also moved back to my house yesterday  so I can now use my processor and juicer. At my boyfriends house I only had my little bar mix, which was good, but it can’t do everything. So looking forward to making lots of sweets and healthy juices.

I bought some Malaysian Peanut Tofu the other day and I was wanting to try and make my own Satay Sauce to go with it. Although flavoured tofu’s are great for stir fries & salads, I usually find they are not flavorsome enough. I found this recipe online for the Satay sauce. It tasted really great. I just added a little bit more peanut butter. I recommend if you like your satay really saucy they make a double batch for this stir fry. This is a really quick and easy meal to make and its very moreish!

Satay Tofu Stir Fry (vegan, gluten free)

Ingredients:

sesame oil or coconut oil

1 onion, diced

2-3 garlic cloves, diced

1 red capsicum, diced

2 carrots, chopped julienne

2 zucchini, chopped julienne

1/2 bunches english spinach or asian greens, chopped

1 packet of malaysia satay tofu (or fried tofu)

2 cups jasmine rice

coriander leaves to garnish (optional)

Ingredients for Satay Sauce: (make double batch for more saucy stir fry)

2 tablespoons soy sauce

2 tablespoons rice vinegar

3 tablespoons peanut butter

1 teaspoon garlic powder

1/8 teaspoon ground ginger

1/8 teaspoon cayenne pepper

Method:

1. Prepare steamed rice in rice cooker. Make sure you rinse rice a couple of times, then cover the rice with water (1 finger tip between rice & water level)
2. Heat 1 tbsp of sesame oil in the wok, then add onion, garlic, capsicum and carrot. Cook for 4 mins on medium heat

3. While that’s cooking prepare the Satay Sauce, by combining all ingredients in a small bowl. Stir with a fork, so that peanut butter mixes well with other ingredients.

4. Add zucchini to wok and cook for another minute.

5. Add tofu, spinach and Satay Sauce and cook till tofu is heated. Make sure sauce is stir all the way through the vegetables.

6. Serve stir fry with steamed jasmine rice and garnish with coriander.

*Serves 4

Peanut butter & Chocolate Chip Cookies

Today I have a class party at uni,  so I wanted to make something I could actually eat. I hope everyone will like them and no one is allergic to peanuts. They taste pretty good, but I’m use to people not wanting to try things when I say they are vegan. So I might wait till people have started eating them, before I mention it. The last two times I’ve made cookies I made the silly mistake of not stirring the dry ingredients enough, so when they were ready there were a few salty bits. I think it must of been the  baking soda, it tasted really horrible. So fingers crossed I mix it enough today. For all my Australian friends, you have to try the Organic Macro Peanut Butter. Its 100% peanuts with nothing extra. In fact it doesn’t need anything else. It taste just as good as any brand, just without the extra oil, salt and sugar.

Peanut butter & Chocolate Chip Cookies (vegan, soy free)

Ingredients:

2 cups unbleached plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup raw sugar

2 teaspoons vanilla extract or essence

1/2 cup plant milk (coconut, rice or oat; almond or soy if you can tolerate)

1/3 cup olive oil

3 tablespoons peanut butter

1/2 cup vegan chocolate chips

Method:

1. Preheat the oven to 180 degrees.

2. Take a large mixing bowl and sift flour, baking powder and baking soda. Stir it all through with wooden spoon.

3. Add sugar and stir through again.

4. Add vanilla essence, milk, and oil, and stir.

5. Add peanut butter and mix it through.

6. Lastly add chocolate chips and mix it through again.

7. Take some trays with baking paper. Make small balls and place them on tray and then flatten them a little to form a cookie.

8. Cook for 8 mins, then take out and put on a baking rack to cool for 10mins then serve.

This recipe makes 40 small cookies.