Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. CONFETTI SHORTBREAD COOKIES Active Time: 25 Minutes Start to Eat: 1 hour 45 minutes (Including Chill Time) Makes: 25 - 30 Cookies INTRODUCTION Shortbread was a cookie I grew into. When you're a kid, you tend to want cookies that are ooey, gooey, and full of chocolate...but the older I get the more I crave light, crispy, melt-in-your-mouth shortbread. What's even better? Light and crumbly shortbread cookies with rainbow sprinkles. These are fun, easy, and delightful with a cup of coffee or tea. Side note, if there is ever another egg shortage (crazy pandemic times)...these are eggless! WHATEVER SPRINKLES YOUR COOKIE INGREDIENTS Cookies: 3 ½ cups all-purpose flour, spooned and leveled ½ teaspoon salt 1 ½ cups (3 sticks) of unsalted butter, room temperature 1 cup minus 2 tablespoons sugar 1 teaspoon vanilla extract 1 cup rainbow sprinkles (or desired amount) Drizzle (Optional): 8 ounces white chocolate chips 1 tablespoon coconut oil (or butter) INSTRUCTIONS In a medium bowl, sift together the flour and salt, set aside. With an electric mixer or stand mixer with the paddle attachment, in a large bowl, mix together the butter and sugar until light and fluffy. Add the vanilla. Add the flour mixture at low speed. Before flour is entirely incorporated, add sprinkles. Once the dough starts to come together, dump it onto a lightly floured surface and shape it into 1 or 2 flat circles (roughly 1.5-2 inches thick. Wrap in plastic and chill for at least an hour. Preheat the oven to 350°F. Prep baking sheets with parchment paper or a silicone mat. Roll the dough out ½ inch thick. Using roughly a 2 ½ inch round cutter, cut out circles. Place circles on the prepared baking sheets 1 inch apart (they will not spread). If desired, use the ends of toothpicks for button indent design. Bake cookies for 18-22 minutes or until the edges just start to get golden brown. Allow to cool to room temperature. While cookies cool, place white chocolate and coconut oil in a microwave-safe bowl, heat in increments of 30 seconds, mixing between each turn, until completely melted and smooth. Using a spoon or whisk, sprinkle the glaze on the cookies. Allow the chocolate to harden then devour! BON APPETIT! BACK TO SWEETS

Keeping things salty! Salty recipes from dry rub wings, to spicy gumbo, potato salad, pork belly pizza, and more! KEEPING THINGS SALTY Creamy, spicy, healthy green pasta with fresh green ingredients! Spicy green pasta Active Time: 15 Minutes Start to Eat: 1 Hour Serves: 4 Up Up Perfectly spiced weeknight-ready wings SPICY DRY RUB WINGS Active Time: 15 Minutes Start to Eat: 1 Hour Makes: 40 Wings Versatile, moist pork meatballs bursting with asian flavors Up Asian pork meatballs Active Time: 20 Minutes Start to Eat: 35 Minutes Makes: 35 Meatballs If you like chili, you will LOVE this gumbo. It has tons of flavor and is packed with veggies and proteins. Active Time: 45 minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 Up Chicken and chorizo gumbo Like Dip 'N Dots but pasta! Packed with flavor and veggies, this is a perfect summer, weeknight meal. Active Time: 10 minutes Start to Eat: 45 Minutes Serves: 6 Up COUSCOUS SALAD A perfectly spicy, flavorful, and easy-to-make buffalo chicken pizza. Up BUFFALO CHICKEN PIZZA Active Time: 25 Minutes Start to Eat: 35 Minutes Serves: 4 at 2 slices a person Pretty pink beet-pickled eggs for a sweet, salty bite Active Time: 25 minutes Start to Eat: 24 Hours Makes: 8 Eggs and 3 Beets Up PINK PICKLED EGGS Easy, hearty turkey chili with bold flavors and full bellies Up EASY TURKEY CHILI Active Time: 30 Minutes Start to Eat: 1 Hour and 15 Minutes Serves: 6-8 Tangy, delicious pork belly pizza topped with sesame seeds and scallions Active Time: 30minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person Up SWEET AND SPICY PORK BELLY PIZZA Creamy, cheesy, crunchy caesar salad with an upgrade...pasta! Up CHICKEN cAESAR PASTA SALAD Active Time: 10 Minutes Start to Eat: 30 Minutes Serves: 4-6 The perfect topper for tacos and burritos or dip for fresh veggies Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Cup of Spread Up AVOCADO SPREAD Vinegar-based purple potato salad is a bright lemon, mustard vinaigrette Up German-style potato salad Active Time: 15 Minutes Start to Eat: 30 Minutes Serves: 4-5 Love a good Marg? This takes it up a notch! Refreshing, spicy, and smoky. Active Time: 5 minutes Start to Eat: 5 Minutes Makes: 1 Drink Up EL CAMINO Stay Loyal! Subscribe to GET recipes Email First Name SUBSCRIBE THANK YOU!

Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon-sugar - you'll be making these again soon. CHURRO POPTARTS Active Time: 25 Minutes Start to Eat: 3 Hours (Including Chill Time) Makes: 12 INTRODUCTION Who didn't enjoy a poptart for snack time? It's almost like they had a poptart for every kind of person, they had unfrosted strawberry for the nerdy kids (this was my favorite), brown sugar cinnamon for the kids' whose parents let them eat whatever they wanted (jealous!), apple cinnamon for the cool kids, and frosted cherry for the teachers. HA! But seriously, who didn't love a poptart, toasted or untoasted they were sweet, crumbly, and delicious. So why not make my own flavor?! Enter the CHURRO flavored poptart - made with a gooey, soft cinnamon filling and covered in cinnamon sugar - you'll be making these again soon. CHURRO'K BY ME INGREDIENTS Crust: 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 1 cup unsalted butter, chilled 1 egg 3 tablespoons milk Filling: ½ cup light brown sugar, packed 4 teaspoons all-purpose flour 3 teaspoons cinnamon 1 egg 1 tablespoon milk Topping: 2 tablespoons sugar 1 teaspoon cinnamon INSTRUCTIONS Whisk together the flour, sugar, and salt. Cut the butter into pieces and work it into the flour mixture, until the mixture starts to hold together, with lumps of butter still visible. Mix the egg and milk, and add it to the dough, mix until combined. Divide the dough in half. Shape each half into a rough 3" x 5" rectangle. Wrap in plastic, and refrigerate for 30 minutes (or up to 2 days). To make the filling: Whisk together the brown sugar, flour, and cinnamon. Place one piece of the dough on a generously floured work surface, and roll it into a rectangle about 1/8" thick, large enough that you can trim it to an even rectangle. Trim off the edges; set aside the scraps. Cut the dough into 3x4 rectangles, placing them on a parchment paper-lined baking sheet. Roll the second piece of dough just as you did the first. Beat the egg and milk, and brush it over each of the dough rectangles on the baking sheet. Place a heaping tablespoon of filling into the center of each egg-washed rectangle. Place the second sheet of dough atop the first, using your fingertips, press firmly around each pocket of filling, sealing the dough well on all sides. Then use a fork to score the edges. Then using a toothpick or the fork again, prick the tops of the tarts several times. Mix the cinnamon sugar together. Generously, sprinkle the tarts with cinnamon sugar. Refrigerate them, uncovered, for 30 minutes. Preheat your oven to 350°F. Remove the tarts from the fridge, and bake them for 30 to 35 minutes, until they're a light golden brown. Remove them from the oven, and allow them to cool on the pan. BON APPETIT! BACK TO SWEETS

This pizza hits all of the right taste buds. It's sweet from the sauce, salty from the pork, and crispy from the pizza crust. SWEET AND SPICY PORK BELLY PIZZA Active Time: 30 Minutes Start to Eat: 40 Minutes Serves: 4 at 2 slices a person (because who just eats one slice?!) INTRODUCTION This pizza hits all of the right taste buds. It's sweet from the sauce, salty from the pork, and crispy from the pizza crust. Store-bought pizza dough - I prefer the Trader Joe's pizza dough but I’ve also used the Whole Foods ones and that one is good too Whole Foods is a bit breadier and Trader Joes give a bit more of a thin crust texture which I love! You can also replace the pork belly with chicken and it’s just as good! The only extra step would be to add oil in your pan to cook your chicken and to drain any liquid from your pan before adding the sauce. KIND OF A PIG DEAL INGREDIENTS Pork Belly: 2 large strips of pork belly cut into ½ inch pieces 2 large garlic cloves, minced 3 tablespoons rice vinegar 3 tablespoons soy sauce 3 tablespoons brown sugar 1 tablespoon red pepper flakes 1 tablespoon cornstarch + 2 tablespoons water Salt and pepper to taste ** Optional, 2 tablespoons hoisin sauce Crust: 2 tablespoons butter ½ teaspoon oregano ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon pepper **Optional, everything bagel seasoning Pizza: ¾ cup of pasta or pizza sauce 1 jalapeno, thinly sliced ½ yellow onion, thinly sliced 2 garlic cloves, thinly sliced 1 ½ cups grated cheese 2 large scallions, chopped 1 tablespoon sesame seeds for topping **Optional, sriracha for some extra spice! **Optional, 3 eggs **Optional, microgreens for extra flare ***Double the pork belly sauce to use as a pizza topping OR to dip your crust into! It looks like a lot of instructions but it’s actually really simple! Read through it once before getting started. INSTRUCTIONS Make sure the pizza dough is out of the fridge - if it’s too cold it will break when you try to stretch it. I would recommend leaving it out at room temperature for at least 30 minutes. In a small bowl, mix together the garlic, vinegar, soy sauce, sugar, red pepper flakes, (**If using hoisin sauce, add it in now); set aside. Preheat the oven to 475°F. Heat a large pan over high heat, add pork belly. Try to get your pork belly as crispy as you can, cook for 6 minutes first, mix up the pan and cook for another 6-ish minutes. Add the garlic mixture to the pan, mix well, covering all pork belly pieces. Next in a small bowl mix the water and cornstarch together until cornstarch is dissolved then add to the pan, mixing well. Add salt and pepper. On a lightly floured surface, roll out the dough into a circle (should end up being roughly 16 inches in diameter), transfer to a pizza tray or what you plan on cooking the pizza on, then curl the edges in to create a crust. Heat the butter in the microwave until melted. Add oregano, garlic powder, salt, and pepper and mix. Using a pastry brush spread this mixture all over the crust edges. **If using bagel seasoning, sprinkle it on the buttered crust. Spread the sauce over the pizza, making sure to push to the edges. Sprinkle ½ cup of the cheese over the sauce. Add the jalapeno, onion, and garlic, making sure to evenly place then all over the pizza. Next, add the pork belly. Sprinkle the rest of the cheese over the pork belly. If adding eggs, crack the eggs directly onto the pizza - or you can crack them in half-way through the cooking time for runnier eggs (this is what I did in the pictures). Place the pizza in the oven and cook according to the instructions, roughly 10-12 minutes until the edges are browned and the pizza is bubbling. Remove from the oven, and place pizza on a cutting board. Allow to cool for a few minutes, add scallions, sesame seeds and microgreens for that added flare! BON APPETIT! BACK TO SALTY

This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like!  Brown Butter chocolate chip COOKIES Active Time: 30 minutes Start to Eat: 3.5 Hours (Including Chill Time) Makes: 10 Cookies INTRODUCTION These cookies are an absolute DREAM. These are so simple yet so complex - a decadent, rich, craveable experience in every bite. This is THE cookie that will change your opinion on what a chocolate chip cookie should taste like! The brown butter adds a nutty, earthiness. The dark brown sugar adds a caramelized, molasses-like flavor and the bread flour gives it an amazingly chewy texture while still giving you the gooey chocolatey centers and crispy crunchy edges. CHIP, CHIP, HORRAY! INGREDIENTS 6 tablespoons unsalted butter 6 tablespoons salted butter 1/2 cup light brown sugar 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 egg, room temperature 1 egg yolk, room temperature 1 tablespoon vanilla 1 1/4 cup all-purpose flour 3/4 cup bread flour 1/2 teaspoon baking soda 1 teaspoon salt 1 1/2 cups chocolate chips I use all bittersweet but you can use semi-sweet or a mixture of both! I like to roughly chop about 1/2 cup of the chips to give the cookies some chocolate specks throughout the entire cookie. Malden flake salt for topping INSTRUCTIONS First, let's brown that butter! In a small saucepan, heat both kinds of butter over medium heat, stirring occasionally until the butter begins to foam and you start to see little brown specks. Cook for another minute then take butter off the heat and allow to cool to room temperature (roughly 8-10 minutes). In a large mixing bowl with whisk, combine the cooled brown butter, brown sugar, and granulated sugar until combined. Next, add the egg, egg yolk, and vanilla and mix well. In a separate bowl, mix the flours, baking soda, and salt together. Then add that flour mixture to the butter mixer and using a spatula fold it in gently until almost combined. Then, fold in the chocolate chips until just combined. Next, scoop your cookies into 10 even balls (a little bigger than golf balls). They should look very shiny, almost "waxy". Sprinkle with flake salt then place them on a parchment-lined 1/4 baking sheet or plate and cover them tightly with plastic. Chill in the fridge for at least 3 hours. I usually chill them overnight. When you are ready to bake the cookies, preheat the oven to 350° and line your cookie sheet(s) with parchment paper. Place your chilled cookie dough balls onto the baking sheet (I usually do 6 at a time, leaving plenty of room between them). Bake for 12-14 minutes or until the edges are golden brown, but the center is still gooey (err on the side of underbaking). Leave on the baking tray to cool for about 5 minutes before transferring to a cooling rack. ** quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out. BON APPETIT! BACK TO SWEETS

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Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail.  THE EL CAMINO Active Time: 5 Minutes Start to Drink: 5 Minutes Serves: 1 INTRODUCTION Love a good margarita? Me too! This takes it up a notch. With jalapenos (or serrano if you really love spice) for a kick and cucumber and basil to cool it down and brighten it up, this is a perfectly refreshing but zesty cocktail. Why did I call it the El Camino? First, I LOVE Breaking Bad, and honestly, I think this is the perfect cocktail to enjoy while watching the best drama show ever made. It's refreshingly original, fun, and captivating but puts in a punch. Second, it's made using Bryan Cranston and Aaron Paul's amazing mezcal, Dos Hombres. It doesn't get any better. YEAH, SCIENCE bitch! INGREDIENTS Muddle: 1 cucumber slice, diced 2 jalapeno (or serrano for extra heat) slices, diced 3 large basil leaves Drink: 1.5 ounces blanco tequila 1.5 ounces Dos Hombres mezcal 2 ounces lime juice 1 ounce Cointreau 1/2 ounce simple syrup Rim: Coarse salt Lime zest Tajin Garnish: 1 Slice jalapeno 1 slice of lime (for rim) INSTRUCTIONS In your shaker, muddle the cucumber, jalapeno, and basil. Fill your shaker with ice. Add in all drink ingredients and shake for about 10 seconds or until the shaker gets cold and frosty. Mix together the rim ingredients, however much of each is up to you, or you can use sugar instead of salt or tajin if you want to balance out the spice. Using a lime slice or rind, rub the rim of the glass to make the rim mixture stick. Rim your cocktail glass and add ice. Strain the cocktail into the prepared glass. Garnish with all, some or none of the garnishes - up to you! Then enjoy...b*tch. BON APPETIT! BACK TO SALTY

This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) Chicken: 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY

What is couscous, do you ask? It's like dippin' dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients!  COUSCOUS SALAD Active Time: 10 Minutes Start to Eat: 45 Minutes Serves: 6 INTRODUCTION What is couscous, do you ask? It's like Dip 'N Dots but pasta! This is a great summer recipe! Flavorful, light, and crazy easy to make, this recipe is perfect for weekday lunches or as a side for dinner. The textures make it so every bite is different and the flavors are a perfect blend of sweet, savory, and tart. Plus, this is a very forgiving recipe so you can change it up if are missing ingredients! Adapted from Bon Appetit's Couscous Salad with Dates and Almonds going coo coo for couscous INGREDIENTS Couscous: 1.5 cups pearl couscous (Israeli couscous works too!) 1 3/4 cups water 1/2 teaspoon salt Dressing: 1/4 cup extra-virgin olive oil 1 tablespoon lemon zest (zest from 1 large lemon) 3 tablespoons fresh lemon juice 3/4 teaspoon cinnamon 3/4 teaspoon curry powder 1/2 teaspoon salt 1/4 teaspoon pepper Salad: 1/2 large red pepper, diced 1 can chickpeas (garbanzo beans, 15-ounce can) 1/3 cup golden raisins (or craisins) 1/2 cup of slivered almonds 1/2 cup cilantro, finely chopped 1/2 cup scallions, diced INSTRUCTIONS Bring the water and salt to a boil in a medium saucepan then add your couscous. Turn down your heat to a simmer and cook (stirring occasionally so it doesn't stick to the bottom) for about 3-4 minutes. Take the pan off of the heat, cover, and let stand for 10 more minutes. Uncover, fluff with a fork then set aside to cool completely. I like to transfer it to a container and cool it in the fridge. While the couscous cools, you can prep the rest of the ingredients! In a large bowl combine all of the dressing ingredients and whisk until combined. Next, add all of your salad ingredients as well as the cooled couscous to the bowl with the dressing. Mix well! If it seems a bit dry, you can add more olive oil and lemon juice to your liking. You can serve it now or refrigerate it until you're ready to eat! This lasts up to 5 days in the fridge and is perfect for lunches! BON APPETIT! BACK TO SALTY

These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soupy meal, over a bed of rice with sauteed veggies, and so many more options. These are moist and flavored with bold Asian flavors. Asian Pork Meatballs Active Time: 20 Minutes Start to Eat: 30 Minutes Makes: 35 Meatballs INTRODUCTION These pork meatballs are so versatile. You can eat them as an appetizer with some dip, in coconut curry for a delicious soup-y meal, over a bed of rice with sauteed veggies, and so many more options. These are moist, salty, savory and flavored with bold asian flavors. This makes a lot! Should you cut this recipe in half? That's up to you, but they freeze well and you will be happy you made the full amount when you want a quick meal. ALSO, you can use this same recipe (minus the breadcrumbs and eggs) for pork wontons! Grab life by the meatballs INGREDIENTS 4 lbs ground pork or shoulder/butt roast 1 large leek, chopped ¼ cup soy sauce 2 tablespoons sesame oil 1 tablespoon chili oil 1 heaping tablespoon fresh grated ginger 6 large garlic cloves, minced 1 teaspoon fish sauce 2 tablespoons rice vinegar 2 tablespoons black vinegar 2 tablespoons olive oil ½ tablespoon red pepper flakes 2 tablespoons sesame seeds. (optional: plus more for topping) 1 tablespoon salt 1 tablespoon pepper ¾ cup breadcrumbs 2 eggs INSTRUCTIONS Preheat the oven to 400°F. You can either use ground pork or grind your own. I would 100% recommend grinding your own, it makes the meatballs that much softer, but not problem if you can't! Mix all ingredients minus the eggs and breadcrumbs together in a bowl until combined. Add breadcrumbs and eggs, mix thoroughly. Scoop out golf ball-sized balls and place them on a baking sheet. Sprinkle with sesame seeds (optional). Bake for 15 minutes or until they are browned on the tops and around the bottom. Let cool slightly on the baking sheet, BON APPETIT! BON APPETIT! BACK TO SALTY