Red Velvet Chocolate Chip Cookies

This month's What's Baking theme: Red Velvet was fitting for February. Who doesn't like red velvet—especially around Valentine's Day? Did you know that true red velvet is not chocolate flavor, but actually buttermilk? Some recipes differ and call for more chocolate or cocoa than others, which gives some red velvet recipes more chocolate flavor than others. In cookie form, these red velvet chocolate chip cookies were one of those chocolate-heavy red velvet recipes. They were not as red as I hoped they would be because the brown cocoa overpowered the red food coloring, giving them a reddish-brown color.Color aside, these cookies were so delicious that I could not stop eating them! They had a deep chocolate flavor that paired well with the white and semisweet chocolate chips.


Red Velvet Chocolate Chip Cookies
Source: The Barbee Housewife

1 stick butter
1/2 cup white sugar
1/2 cup of  brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon red food coloring
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon Salt
1/3 cup cocoa powder
1/2 cup chocolate chips (I used a mix of about 3/4 cup of white and semisweet chocolate chips.)

Preheat oven to 375 degrees and line baking sheets with parchment paper.

Whisk together flour, baking soda, salt, and cocoa powder in a large bowl and set aside.

Beat the butter and sugars together until light and fluffy. Add the egg, vanilla, and red food coloring and mix until well combined. Add the flour mixture and mix until just combined. Stir in chocolate chips.

Drop balls or mounds of dough onto the baking sheets and bake for 10-13 minutes.

Let cool a few minutes on the baking sheets and transfer to a rack to cool completely.

Chocolate Souffle Cake for Two

My husband wanted a Stove Wave pot after seeing it tested on television. I'm usually weary of those "As Seen on Television" products because they usually never work as promised. He first used it to make an omelet, and it came out perfectly! The booklet that came with it had a recipe for chocolate souffle cake that looked easy enough, so I decided to give it a try. I mixed together the ingredients, tossed a few chocolate chips on top, popped on the lid, and put it in the microwave. Two and a half minutes later, I had a chocolate cake—the perfect size for two, which fits this month's What's Baking theme: Small Servings. The cake tasted delicious! The texture was not perfect, and it could have been lighter, but it satisfied my chocolate cake craving. It would have been even better with a scoop of vanilla ice cream. 

Chocolate Souffle Cake for Two
Source: StoveWave

1/4 cup flour
1/4 cup sugar
1 heaping tablespoon cocoa powder
3 tablespoons milk
1 and 1/4 tablespoons oil
2 tablespoons of a whisked egg
a dash of vanilla
1/4 cup chocolate chips

In a small bowl, whisk together all ingredients except chocolate chips until smooth.
Stir in chocolate chips, reserving a few for the top.
Pour mixture into an ungreased Stone Wave pot and top with reserved chocolate chips.
Put on the lid and cook in the microwave for 2:15 minutes. (I had to cook mine for 2:30 minutes.)
Enjoy with ice cream, fresh fruit, or whipped cream.

Ricotta Cookies

This month's What's Baking theme fit perfectly with the holiday season: Christmas Traditions. Like many others, my Christmas Tradition is to bake Christmas cookies. Every year I bake way too many cookies and way too many varieties, but I love cookie time! This year, I dropped a few of the tried-and-true recipes in favor of some new ones. I have eaten many ricotta cookies through the years, but I had never made them myself. So this year, I decided to add them to the list. I loved how tender and light this cookie baked up; almost cake-like. I used almond extract for that hint of cherry flavor and topped them with a simple vanilla glaze. They were delicious! 

Ricotta Cookies
Source: adapted slightly from Rachael Ray

4 and 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks butter (room temperature)
2 cups sugar
2 eggs
1 pound (15–16 oz.) ricotta cheese
2 teaspoons vanilla extract (I used almond.)

Preheat oven to 350 degrees and line cookie sheets with parchment paper.
Sift together flour, salt, baking powder, and baking soda in a large bowl and set aside.
Cream butter on medium-high speed until light and fluffy. 
Add sugar and continue beating until well combined.
Add eggs, ricotta, and vanilla (or almond) extract and beat well.
Gradually add flour mixture to butter mixture and beat until mixed well.
Drop by teaspoons onto cookie sheets.
Bake 11 to 15 minutes until edges are golden brown. The tops will remain pale.
Cool on cookie sheets for 2 minutes and then transfer to wire racks to cool completely.
When completely cooled. top with glaze and sprinkles.

Simple Vanilla Glaze
2 cups powder sugar
3 tablespoons milk (or water)
1 teaspoon vanilla extract

Mix together powdered sugar, milk (or water), and vanilla extract until smooth, adding more milk (or water) or powdered sugar to reach desired consistency.

Chocolate Salted Caramel Cupcakes

This month's What's Baking theme is Back to School. At first I was unsure what to think until the theme was further explained. We were asked to make our favorite childhood treats with a modern twist. I racked my brain and remembered that one of my favorite childhood treats was chocolate cupcakes. There is just something about a chocolate cupcake that brings me back to when I was a child. My twist on chocolate cupcakes was to top them with a very adult salted caramel buttercream. Salted caramel is all the rage right now, and it has swept me off my feet! I can't get enough of it. 

Chocolate Salted Caramel Cupcakes
Source: Hershey's 
(I halved this recipe to make minis.)

2 cups sugar 
1 and 3/4 cups flour
3/4 cup cocoa
1 and 1/2 teaspoons baking powder
1 and 1/2 teaspoons baking soda 
1 teaspoon salt 
2  eggs 
1 cup milk 
1/2 cup vegetable oil 
2 teaspoons vanilla extract 
1 cup boiling water 

Preheat oven to 350 degrees and line a mini cupcake tin with 24 cupcake liners. 
Sift together sugar, flour, cocoa, baking powder, baking soda, and salt in large bowl. 
Add eggs, milk, oil, and vanilla and beat on medium speed for 2 minutes. 
Carefully stir in boiling water and fill cupcake liners about 3/4 full.
Bake for 10 to 12 minutes. Cool completely on a wire rack.

Salted Caramel Buttercream
2 sticks butter, room temperature
4 - 6 cups powdered sugar
1/4 caramel sauce (homemade or store bought)
1 teaspoon vanilla extract

1 teaspoon salt
2 - 4 tablespoons water

Cream the butter on high speed for about 3 minutes until light and fluffy. Add powdered sugar one cup at a time and mix on low. Add caramel, vanilla, salt, and water one tablespoon at a time until desired consistency is reached. Beat well.

What's Baking: Bake Your Favorite Cocktail

July was my month to host the What's Baking challenge for my monthly blogging group.
I chose Bake Your Favorite Cocktail because who doesn't love a nice cold cocktail in the summer? I asked the group to transform their favorite drink into a baked treat.
They came up with some great ideas, so have a look and enjoy! 

Eva from Eva Bakes made White Russian Cupcakes

Nicole from Seven Ate Nine made Guinness Cupcakes

Kate from Kate's Recipe Box made Rum & Coke Cookies

Amanda from Our Italian Kitchen made Irish Car Bomb Cupcakes 

Catherine from Pursuing Domestic Goddess-ness made St Germaine Cookies

Steph from Brownies and Blondies made Creamsicle Bundt Cake

And I made Strawberry Colada Cupcakes

Strawberry Colada Cupcakes

This month, I'm the host of our What's Baking challenge, and I chose Bake Your Favorite Cocktail. I am a wine and beer girl, but I do enjoy a cocktail now and again—especially on a hot summer day when I'm floating in the pool. My drink of choice is coconut rum mixed with cranberry juice with a splash of pineapple juice. I decided to use coconut rum and pineapple rum in the cupcakes, and I subbed strawberry for the cranberry in the icing to come up with a strawberry colada cupcake. They were a frozen drink in cake form!

Strawberry Colada Cupcakes
1 box white cake mix (I used Duncan Hines.)
3 egg whites
3/4 cup water 
1/4 cup vegetable oil
2 tablespoons coconut rum
2 tablespoons pineapple rum
1/2 teaspoon coconut extract
1/2 cup shredded coconut

Preheat oven to 325 degrees and line four mini cupcake tins with 48 mini cupcake liners.
Mix together all ingredients except shredded coconut on medium speed for about 2 minutes.
Fold in shredded coconut.
Fill cupcake liners about 3/4 full and bake about 10–12 minutes.
Cool cupcakes on a wire rack.

Strawberry Whipped Frosting
1 container vanilla Cool Whip Frosting
3–4 tablespoons seedless strawberry jam
1/2 cup shredded coconut

Stir together frosting and strawberry jam until just combined. 
Spread frosting on cupcakes and then dip tops in shredded coconut.
Store cupcakes in the refrigerator until ready to serve.

Irish Car Bomb Cupcakes

As of part of our Irish Feast, I made Irish Car Bomb Cupcakes (Guinness cupcakes filled with Irish whiskey ganache and topped with Irish cream frosting). I have been wanting to make these since last year and was thrilled that I had the chance this year. I decided to top them with chocolate sprinkles and green sanding sugar for our What's Baking theme this month: Sprinkles! I adapted the original recipe for these quite a bit. I used a different cupcake, subbing my tried and true vegan chocolate cupcake recipe made with Guinness beer. I also halved the recipe for the whiskey-spiked ganache filling and added Irish cream to my simple buttercream frosting recipe (all changes are reflected below). These were incredible.

Irish Car Bomb Cupcakes
Idea from Smitten Kitchen

Guinness Cupcakes
adapted from Martha Stewart Cupcakes

1 and 1/2 cups cake flour
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups Guinness beer 

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners. In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt and set aside. In another bowl, beat together oil, vinegar, vanilla, and beer with a hand mixer on medium-high speed. Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. Fill cupcake liners about 3/4 full and bake about 20–25 minutes.

Whiskey Ganache Filling
adapted from Smitten Kitchen

4 oz. chopped chocolate or chocolate chips
1/3 cup heavy cream
1 tablespoon butter (room temperature)
1 tablespoon Irish whiskey

Place chocolate in a heatproof bowl and set aside. Simmer the heavy cream in a small saucepan until hot and simmering. Pour hot cream over the chocolate and let sit for one minute. Stir until silky and smooth. Add butter and whiskey and stir until combined. Let cool for a few minutes.

Irish Cream Buttercream
2 sticks butter, room temperature
5–6 cups powdered sugar
2–4 tablespoons Irish cream

Cream the butter. With the mixer on low, add powdered sugar one cup at a time and Irish cream one tablespoon at a time until desired consistency is reached. Continue beating on low until smooth and creamy.

Lightened Up Carrot Cake Cupcakes

As I embark on 2013, I am continuing the journey that I began in 2012. Last January, I decided to get healthy. I joined a gym. I stopped eating fast food and opted for healthier choices when I ate out. I started cooking healthier meals, and I stopped baking every Sunday. A year later, I'm still at it and very proud of myself. I only bake once in a while now, and I try to lighten up recipes, so I can still enjoy treats without the guilt. This month's What's Baking theme fit perfectly with my healthy lifestyle: Baking Healthier. I decided to modify my grandma's carrot cake cupcake recipe to lighten it up. And honestly, I couldn't even tell the difference. They were still light, fluffy, and flavorful. I topped them with a tangy cream cheese icing made with low-fat cream cheese.

Carrot Cake Cupcakes
Source: adapted from my Grandma

2 cups flour
1 and 2/3 cups sugar
1 and 1/2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon nutmeg
dash of salt
2 (3.5 oz.) containers carrot baby food 
1 cup unsweetened applesauce
2 whole eggs
2 egg whites
1 teaspoon vanilla 

Preheat oven to 350 degrees, and line cupcake tins with 24 cupcake liners.

Whisk together flour, baking soda, spices, and salt in a medium bowl, and set aside.

In another bowl, beat together sugar, applesauce, whole eggs, egg whites, and vanilla.

Add dry ingredients to wet ingredients, and mix well. Stir in carrot baby food.

Fill cupcake liners about 2/3 full and bake for 17–20 minutes.

Cool completely on a wire rack. 

"Light" Cream Cheese Frosting
1 (8 oz.) block neufchatel cream cheese (room temperature)
1 stick butter (room temperature)
4–6 cups powdered sugar
1 teaspoon vanilla extract

Cream together cream cheese, butter, and vanilla. Add powdered sugar one cup at a time. Beat well until spreading consistency.

Chocolate Peppermint Pop Rocks Cupcakes

This month's What's Baking theme was Peppermint, which was perfect for the holiday season. I had decided to make chocolate peppermint cupcakes until I came across candy cane flavored pop rocks when I was out Christmas shopping. I couldn't resist the candy that I ate as a child and used it to dust the tops of the cupcakes. The result was amazing! The candy on top of the cupcakes tasted like fizzy candy canes. They were a hint! I'm now on the hunt for other popping candy flavors so I can make other cupcake creations. 

Chocolate Peppermint Pop Rocks Cupcakes

Vegan Chocolate Cupcakes
Source: Martha Stewart's Cupcakes

1 and 1/2 cups cake flour (I used all-purpose and cornstarch.)
3/4 cup sugar
1/4 cup cocoa (unsweetened)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plus 1 tablespoon vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 and 1/4 cups water

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners.
In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt and set aside.
In another bowl, beat together oil, vinegar, vanilla, and water with a hand mixer on medium-high speed.
Add flour mixture and beat until smooth on low speed, scraping down the sides of the bowl as needed. (Batter will be very thin.)
Fill cupcake liners about 3/4 full and bake about 20 - 25 minutes, rotating pan halfway through baking.

Peppermint Buttercream
2 sticks butter, room temperature
5 - 6 cups powdered sugar
1 and 1/2 teaspoons peppermint extract
2 - 4 tablespoons water (or any other liquid.)

Cream the butter until light and fluffy. Add peppermint extract and beat well. Add powdered sugar one cup at a time and water until desired consistency is reached. Beat well.

Peppermint Chocolate Chip Sugar Cookies

Martha Stewart has failed me again! Well, these are technically not a failure, but they are not what I had envisioned. As I rolled the cookie dough into little balls and placed them on the cookie sheets, I was dreaming of soft sugar cookies studded with Andes white chocolate peppermint pieces and mini chocolate chips. Then I baked them. The little dough balls spread out into flat, thin puddles, producing a super crispy cookie. I think I overbaked the first batch. They weren't getting brown on the edges, so I let them bake a few extra minutes. This resulted inedible rock-like cookies. (think drink coasters!) I underbaked the next batch, and these cookies were much better. The result was a thin minty cookie with a crispy exterior and chewy interior.



Peppermint Chocolate Chip Sugar Cookies
source: adapted from Everyday Food, December 2012

2 and 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks butter (softened)
2 cups sugar
1/4 teaspoon peppermint extract
1 egg
1/4 cup mini chocolate chips
1/2 cup Andes peppermint crunch baking chips

Preheat oven to 350.
Whisk together flour, baking powder, and salt in a bowl and set aside. 
Beat butter and sugar on medium-high until light and fluffy. 
Add egg and peppermint extract and beat well.
Turn the mixer to lower, and gradually beat in flour mixture.
Stir in chocolate chips and peppermint crunch baking chips.
Roll dough into balls and place at least 2 inches apart on ungreased baking sheets.
Bake for 12 - 14 minutes until edges are lightly browned.
Cool on baking sheets for 2 - 4 minutes and transfer to wire racks to cool completely.

Sugar Cream Pie

Nothing says Thanksgiving quite like a pie. And pie just so happens to be our What's Baking theme for November. Every year, I typically stay away from classic apple and pumpkin pies and try something new for Thanksgiving. This year was no different. I saw a recipe for a sugar cream pie in a magazine last year, and I knew right away that I needed to tuck it away for this year. I misplaced the recipe but after a quick Internet search, I came across this recipe. It had rave reviews. It smelled heavenly while it was baking—like french toast—so I had high hopes for this pie. The verdict: It was too sweet and had an odd consistency. The consistency was like a firm jelly, slightly like custard, but not rich. It was not the delicious sugar cream pie I had envisioned. My little cousin, however, loved it and called it cream of wheat pie. 

Sugar Cream Pie
source: Allrecipes

1 prepared 8-inch pie crust (unbaked)
1 and 1/2 cups white sugar
1/2 cup flour
1 cup heavy whipping cream
3/4 cup whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground nutmeg (I used cinnamon.)
1/4 cup butter (chilled and diced)

Preheat oven to 450 degrees.
In a medium bowl, mix together sugar, flour, and cream with a wooden spoon. 
Add milk and vanilla and continue stirring mixture is smooth. 
Pour mixture into pie crust. 
Sprinkle top with nutmeg (or cinnamon) and drop small chunks of butter onto pie.
Bake in preheated oven for 15 minutes.
Reduce heat to 350 degrees and bake an additional 45 minutes.
Cool completely before serving.

Pumpkin Ale Cupcakes with Salted Caramel Swiss Meringue Buttercream

This year my husband and I celebrated five years of marriage. It's been a wonderful five years, and I wouldn't change a thing. I always make us a cake to celebrate our anniversary, and since we love beer so much, I wanted to incorporate beer into a recipe this year. Pumpkin beer is one of our favorites, so we decided to sample more than a dozen different pumpkin ales, such as Saranac, Weyerbacher, Fegley's, Long Trail, Shipyard, and Blue Moon, in search of the best. While the ones I mentioned were all good in their own right, they were not the best. I'm pleased to announce that a local pumpkin ale topped the list this year: Stegmaier Pumpkin Ale. It's not too heavy and has a great pumpkin flavor that is accompanied by a nice blend of fall spices. It made us the perfect anniversary cupcakes: pumpkin ale cupcakes topped with salted caramel swiss meringue buttercream—which just so happened to fit this month's What's Baking theme of Baking with Pumpkin or Sweet Potatoes. The results were heavenly!   

Pumpkin Ale Cupcakes
Source: adapted from Snappy Gourmet

1 box spice cake mix
1 cup canned pumpkin puree
3/4 cup pumpkin ale plus more for brushing tops (I used Stegmaier Pumpkin Ale.)
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pumpkin pie spice

Preheat oven to 350 degrees and line two cupcake tins with 18–20 paper cupcake liners.

Whisk together cake mix and spices. Add pumpkin, beer, and eggs. Beat on medium speed for two minutes.

Fill cupcake liners about 2/3 full and bake for 19 to 23 minutes. 

Remove cupcakes to a wire rack and while warm, poke holes in the tops with toothpicks and brush with reserved beer. Cool on a wire rack completely before frosting.

Salted Caramel Swiss Meringue Buttercream
Source: adapted from Living Eventfully

6 teaspoons meringue powder
6 tablespoons warm water
3/4 cup sugar
2 sticks butter, cut into 16 pieces (room temperature)
1/4 cup salted caramel sauce

In a large heatproof bowl (or stand mixer bowl) combine meringue powder, water, and sugar. Place bowl over saucepan of simmering water and whisk constantly until sugar is dissolved. Remove from heat and transfer to stand mixer.

Using the whisk attachment, whip mixture on high until it holds stiff peaks (about 6 - 7 minutes). Continue beating and add the butter a few pieces at a time. Add salted caramel sauce. Continue beating until buttercream is thick, smooth, and glossy (about 3 - 5 minutes).*

*If mixture starts to look curdled, keep beating.

Beer Bread

I am addicted to Pinterest. I can waste hours pinning recipes and things for the home. It's my way to unwind after a stressful day at work. And it's a way for me to find new recipes to try. I found this simple recipe for beer bread on Pinterest, and it just so happens that this month's theme for my What's Baking group is quick breads. So I had an excuse to make it. And it came out wonderful! I used Stegmaier Oktoberfest beer from our local Lion Brewery (we're blessed to have a handful of local breweries), which added a nice hint of spice to the bread.

Beer Bread
source: Short Stop Blog via Pinterest

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (12-ounce) bottle beer (I used Stegmaier Oktoberfest.)
3 tablespoons butter, melted

Preheat oven to 350 degrees, and spray a loaf pan with nonstick cooking spray.

Melt butter in microwave and set aside. 

Sift flour, sugar, baking powder, and salt together in a large bowl.

Add beer and mix until combined. (Dough will be sticky.)

Place dough into loaf pan, and pour melted butter on top of loaf.

Bake at 350 degrees for 50 to 60 minutes, or until top is golden brown.

Zucchini Bread

I love the summer. The hotter, the better, especially if I'm lounging in the pool or hanging out in my backyard with a glass of wine in my hand. This month's What's Baking theme is "Bake Your Happy Place." My happy place is my backyard. It's secluded, has a pool, nice flowers, and a huge maple tree hangs overhead for shade. Don't forget the swing and adirondack chairs. The only thing it's lacking is a big beautiful garden. I love vegetables from the garden, but unfortunately I don't have a green thumb. Lucky for me, my cousin does. She has a gorgeous garden in her backyard, and she dropped off a few large zucchinis for us. My Backyard = My Happy Place and since zucchini comes from the backyard, I decided to go with it. I made two loaves of traditional zucchini bread and was thrilled with the results. You can mix it up by adding white chocolate chips, pecans, craisins, or pineapple; the choices are endless This is the perfect treat to enjoy in my happy place, my backyard.

Zucchini Bread
source: adapted from Simply Recipes

2 eggs (beaten)
1 and 1/3 cup sugar
2 teaspoons vanilla
3 cups grated zucchini
2/3 cup melted butter (cooled)
3 cups all-purpose flour
2 teaspoons baking soda
pinch of salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1 cup chopped walnuts (optional)
1 cup raisins (optional)

Preheat the oven to 350 degrees and spray two loaf pans with nonstick baking spray.
Mix together eggs, sugar, vanilla, zucchini, and melted butter. 
In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
Add the flour mixture to the zucchini mixture and mix until combined with a wooden spoon.
Fold in the walnuts and raisins if using.
Divide the batter equally between two loaf pans.
Bake for 1 hour (mine was done at 45 minutes, so check around the 40-minute mark). 
Cool bread in pans for 10 minutes and then turn out onto wire racks to cool completely.

White Chocolate Blueberry Muffins

For the past five years, we have been attending the Finger Lakes Wine Festival. It's a huge festival where you get to sample wines from more than 80 New York wineries. What's not to love? We take a bus trip to it every year. I always bake some snacks to fill our bellies on the way. This year two of my close friends along with my cousin and a few of his friends joined us. Since my cousin loves blueberries, I decided to bake blueberry muffins, and it just so happens that summer fruits are this month's What's Baking theme. But I decided not to make just any blueberry muffins—I made ones studded with white chocolate chips. I loved these muffins. They weren't too dense and were packed full of tart berries and sweet white chocolate chips.


White Chocolate Blueberry Muffins
Source: adapted from Nestle Toll House

2 cups flour
1/2 cup white sugar
1/4  cup packed brown sugar
2 1/2  teaspoons baking powder
1/2  teaspoon salt
3/4  cup milk
1  egg (lightly beaten)
1/4  cup butter (melted)
1 and 1/2 cups white chocolate chips
1 and 1/2  cups fresh blueberries


Preheat oven to 375 degrees and line two cupcake tins with 18 paper cupcake liners.
In a large bowl, whisk together flour, sugars, baking powder, and salt.
With a wooden spoon, stir in milk, egg, and butter, and mix until just combined. 
Carefully stir in white chocolate chips and blueberries. 
Spoon into cupcake liners almost filling each liner.
Bake for 22 to 25 minutes. Cool on wire racks.