Thursday, November 26, 2009

Thankful Heart

Psalm 138:2 "I will give thanks to your name for your unfailing love and faithfulness, because your promises are backed by all the honor of your name."

We had a wonderful Thanksgiving with our Family this year. I made a new and heavenly dessert...a pumpkin angel food cake with creamy ginger filling. I love angel food cake and I love pumpkin so this was an extra special treat for me. Below is the recipe and a picture of my new cute apron (I have an apron addiction, I must confess :-)). Happy Thanksgiving!!

PUMPKIN ANGEL FOOD CAKE with Creamy Ginger Frosting
1 box (1 lb) white angel food cake mix
1 tablespoon Gold Medal® all-purpose flour
1 1/2 teaspoons pumpkin pie spice
3/4 cup (from 15-oz can) pumpkin (not pumpkin pie mix)
1 cup cold water

1 container (8 oz) frozen fat-free whipped topping, thawed
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger


1. Move oven rack to lowest position; heat oven to 350°F. In extra-large glass or metal bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan.
2.Bake 37 to 47 minutes or until crust is dark golden brown and cracks are dry. Immediately turn pan upside down onto heatproof funnel or glass bottle. Let hang about 2 hours or until cake is completely cool. Loosen cake from side of pan with knife or long metal spatula. Turn cake upside down onto serving plate.
3.In medium bowl, gently mix whipped topping and ginger. Cut cake horizontally in half to make 2 even layers (We used an electric knife but you can also use a serrated one. Spread half of the filling on bottom layer; replace top of cake. Spread remaining filling on top of cake. Sprinkle with additional pumpkin pie spice if desired. Refrigerate any remaining cake. ENJOY!!!

Saturday, November 21, 2009

SUPER cute Shoes & Banana Bread Basics

Two of my favorite things are shoes and baking(specifically cute shoes and special requests for certain baked goods that I make) . I have been wanting a certain pair of shoes for quite some time. I have the shoes debut already planned. The ROAD ministry ( is hosting its first Women's Conference next February with the theme "BEAUTIFUL FEET" and everyone is being encouraged to wear cute and fun shoes. My favorite Christian author and speaker, Angela Thomas ( will be speaking about her book, "Do You Think I'm Beautiful." Not only is Angela a fellow UNC Alum like myself, she is passionate about encouraging women's hearts by telling them how cherished, loved, and beautiful God thinks they are. Every woman in America should read this is that good! The scripture it is based on is Psalm 45:11 which says, "Your King is enthralled with your beauty." If you have not read this book, I strongly encourage you to get a copy for yourself and every female you are close to. And, if you live in South Texas then I encourage you to join us for a Girls Weekend worsipping God together in February 2010.

Now, back to the cute shoe topic...the link to the store in which these coveted shoes can be found has been saved in my internet favorites for over 2 months. I have checked on them everyday, hoping that they would go on sale. But, alas, they have not, and this overly-cheap female just doesn't want to pay what the original pricetag reflects. I was starting to lose hope until today when I went to the physical store where these amazing shoes could be found and did the happy dance when I saw that they were on clearance for over 75% off!!! I paid a mere $7.87 for these funky, fun shoes! I like to think that when God planned this little blessing for me He was smiling the entire time as He knew the party it would cause in my heart :-)! And, the cool thing is I wasn't even going to the store to look for the shoes-the shopping trip had an entirely different purpose. YEA! Thank you, God, for unexpected suprises and loving me in little, fun ways!

So, I know you are just sitting on the edge of your seats, wanting to see a picture of these shoes. So, check them out and tell me what you think:

I LOVE it when someone asks me to make them one of my baking creations. One of my most requested baked goods is my Banana Bread. I have been told that it is pretty tasty and many people have asked for the recipe. Several years ago, I experimented with Paula Deen's Banana Bread recipe and made it my own with a few variations. I have baked over 20 mini loaves of this yummy bread over the past two weeks and many of my dear friends have been in 'Nana Bread Heaven :-). The recipe is below along with a few tips on the basics of making the BEST, Super Moist Banana Bread. Enjoy! May your hearts overflow this week in Gratitude to God for your many blessings!

Banana Nut Bliss

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 cup butter (1 stick) softened
4 very ripe bananas

1 teaspoon vanilla extract
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
3/4 cup chopped walnuts (divided)

Preheat oven to 350 degrees.
Mix dry ingredients in a medium sized bowl.
Mix softened butter, bananas, vanilla & eggs in a separate bowl.
Mix dry ingredients into banana mix and stir in ½ cup of walnuts. Pour mix into greased loaf pan and sprinkle remaining ¼ cup walnuts on top of the loaf. Bake at 350 degrees for 50 minutes. This makes one 9" loaf or four mini loaves.

TIPS:I like to freeze overripe bananas in a ziploc bag and thaw them about an hour before I am going to make bread. Pour the bananas and their juice into the bread to make it extra moist. To soften butter, microwave in a bowl for 10-15 seconds. You can buy really cute seasonal ceramic mini loaf pans at Michaels Craft stores for only $1. These make great gifts and the receiver gets to keep a beautiful pan.

Monday, November 16, 2009

God's Great Gift to My Heart~~My Husband


November 17, 1970....that was the day that God did something pretty amazing. I know what you are thinking, "God does pretty amazing things pretty much everyday", but on this day (November 17, 1970), God breathed His breath of life until the most amazing man I know. November 17th is my husband, Darin's birthday. I am full of gratitude that God would allow me the honor of sharing life with this humble, loving, and handsome man! He makes me laugh, He holds me when I cry, and He reminds me that God is always in control. Here are just a few of the many reasons I love my Birthday Boy:

1. He is so very Handsome.

2. He is constant.

3. He is humble.

4. He loves God with a faith that is genuine (not "bragalicious" as a dear friend just described him).

5. He has a cute wit/humor

6. He is a terrific foot massager :-)!

7. He is an amazing Father.

8. He is very patient.

9. He always encourages me to pursue/particpate in the things that make me smile.

10. He esteems me.

11. He is so very intelligent.

12. He is full of integrity.

13. He is trustworthy.

14. He is honest.

15. He is handsome.

16. He is an amazing teacher.

17. He is a great leader.

18. He strengthens my heart with words of affirmation.

19. He makes me feel cherished, safe, and secure.

20. Did I mention that he is handsome???

Happy Birthday to my Googly Bear! Your Smootsie Poo Loves You Immensely! It is truly an honor to be your wife!

BTW-This post is in Orange in honor of Googly Bear's favorite team-the Oklahoma State Cowboys!
One thing my Incredible Hubby does not do very often is cook; however, he has been known to make (and eat very large quantities) of this easy, fun snack with a funny name.
Puppy Chow (Muddy Buddies)
This is such a fun snack for kids to help make and help eat. It is very addictive so eater beware!

9 cups Corn, Rice, Wheat, or Chocolate Chex Cereal (or combination)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter
1 teaspoon vanilla
1 ½ cups powdered sugar

Into a large bowl, measure cereal; set aside. In 1 qt microwavable bowl, microwave chocolate chips, peanut butter, and butter uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal stirring to coat evenly. Pour into a 2 gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in the refrigerator.

Saturday, November 14, 2009


With Thanksgiving approaching, I find myself with a heart full of gratitude for the many blessings in my life. One of my biggest blessings is our church family. We have an amazing group of friends in our Sunday School and at church who love, support, and encourage us daily. Last night, we were extra blessed to spend the evening celebrating Thanksgiving with our Sunday School friends in our home. Our home was full of laughter, thankfulness, and lots of yummy food. I truly believe that God wants his children to live in unity, sharing and fellowshipping with each other like family. Take some time this month to thank your friends for their love and presence in your life. Meet a need in their life and share God's blessings with them.

Acts 2: 42-47
"They devoted themselves to the apostles' teaching and to the fellowship, to the breaking of bread and to prayer. Everyone was filled with awe, and many wonders and miraculous signs were done by the apostles. All the believers were together and had everything in common. Selling their possessions and goods, they gave to anyone as he had need. Every day they continued to meet together in the temple courts. They broke bread in their homes and ate together with glad and sincere hearts, praising God and enjoying the favor of all the people. And the Lord added to their number daily those who were being saved."
Hosting our Thanksgiving Party was extra fun for me because it gave me an exuse to bake! I made a Pecan Pie, Chocoate Pecan Pie, Granny's Pumpkin Cake (made into cupcakes with cream cheese frosting and a pumpkin hershey kiss on top), a Pumpkin Streusel Pie, a Chocolate Chess Pie, and Peanut Butter Honey Fudge. My home smelled heavenly all day yesterday. I am posting the recipes below. I would love to hear from my readers; let me know if you try a recipe and how it turns out. Also, feel free to share any baking tips/ideas with me as well. Blessings to each of you! You are a Treasured Child of God!
Angus Barn Chocolate Chess Pie

1 unbaked pie crust 1 stick butter 2 squares Baker’s semi-sweet chocolate squares or ½ cup chocolate chips1 cup sugar 2 eggs beaten 1 teaspoon vanilla Dash of salt

Melt butter and chocolate. Blend other ingredients together. Slowly add chocolate mixture to the other ingredients. Pour into crust and bake 35 minutes at 350°F.
Peanut Butter Honey Fudge
1 cup natural peanut butter (creamy or crunchy)
3/4 cup honey
1/2 cup milk chocolate chips
Combine all ingredients in a small saucepan. Cook and stir over low heat until the chocolate chips are melted and blended in (about 30 seconds).
Spread fudge into an 8×8 inch pan. Refrigerate until solid. Cut into 1 inch squares.
Perfect Pecan Pie
(from Threadgills in Austin)

This is a delicious pecan pie recipe with an extra special ingredient. The molasses makes it especially yummy.
1 refrigerated pie crust
3 Tbsp melted butter, plus more for brushing crust
1 cup packed light brown sugar
2 Tbsp all purpose flour
4 eggs, lightly beaten
2 cups light corn syrup
3 Tbsp molasses
4 tsp vanilla
2 cups pecan halves

Fit Piecrust in 9 inch deep dish pie plate. Brush with a little melted butter. Heat oven to 350 degrees. In a large bowl with an electric mixer, blend brown sugar, 3 Tbsp of melted butter, flour and eggs on low speed. Add corn syrup, molasses, and vanilla, and mix well. Put 2 cups pecan halves in pie shell and pour mixture over pecans. Bake at 350 degrees for 50-55 minutes or until filling is set. Remove to wire rack and cool completely. Refrigerate for at least 1 hour before serving. Enjoy with a scoop of Blue Bell vanilla ice cream!

Chocolate Pecan Pie:
NOTE: This makes enough filling for 2 deep dish pies. I discovered this yesterday as I baked. I did not have enough pecans to fill another pie shell, but I did have chocolate chips! So, I improvised by placing 1 cup of chocolate chips into the bottom of another pie shell. I then poured the remaining pecan pie filling over the chocolate chips and baked it along with the regular pecan pie. It turned out AMAZING and was eaten very quickly.
Pumpkin Streusel Pie
15 oz. can solid pack pumpkin
14 oz. can sweetened, condensed milk
1 egg
1 1/4 t. cinnamon, divided
1/2 t. ground ginger
1/2 t. ground nutmeg
1/2 t. salt
1 graham cracker pie crust
1/4 c. firmly packed brown sugar
2 T. flour
2 T. cold butter
3/4 c. chopped nuts (I used walnuts)
Preheat oven to 425°. In large mixing bowl, beat pumpkin, sweetened condensed milk, egg, 3/4 t. cinnamon, ginger, nutmeg and salt. Pour into crust. Bake 15 minutes. Meanwhile, combine sugar, flour and remaining 1/2 t. cinnamon. Cut in butter until crumbly. Stir in nuts. Remove pie from oven. Reduce oven temp to 350°. Sprinkle streusel mixture over pie. Bake 40 minutes or until set. Cool. Serve with homemade whipped cream or cool whip. This is delicious warm, at room temperature, or chilled. Store in the refrigerator.

Tuesday, November 10, 2009

Grandparent Gratitude & Granny's Pumpkin Cake

I am so very thankful for my awesome Grandparents, Betty and Roland Young. They are truly examples of unconditional love in a marriage, and their Godly Example helped to shape the person that I am today. My Grandfather serves my Granny with a Love like God's-unselfish, abundant, and constant. I admire him deeply. He served in the Korean War, and I am so very proud of him. So, today, on Veterans Day, I want to say "Thank you, Grandaddy." You are one of my heroes, and I thank God for you and Granny!

My Granny taught me many things during the summers of my childhood. In one of my earlier posts, I wrote about her homemade cream cheese mints ( In previous years, my Granny loved to bake this Pumpkin Cake every Fall. I hope you will try it. It is fairly easy to make and delicious to serve at Thanksgiving or any Fall event.

I encourage you to take time this month to tell your loved ones how much you appreciate them and how thankful you are that God blessed you with their love. And, tell God how thankful you are for your family while asking Him to sustain and bless those you love.

Isaiah 46:4 "Even to your old age and gray hairs, I am he, I am he who will sustain you. I have made you and I will carry you; I will sustain you and I will rescue you."

Granny's Pumpkin Cake

1 box yellow cake mix
4 eggs
½ c. oil
¼ c. water
¾ c. sugar
1 tsp. cinnamon
1 c. pumpkin
dash nutmeg

Preheat oven to 350 degrees. Mix all ingredients together until well blended. Pour in a greased & floured tube pan. Bake at 350 degrees Farenheit for 1 hour. Frost cake when cooled with cream cheese frosting.

Cream Cheese Frosting
1 box powdered sugar
1 stick margarine, softened
1 pkg. (3 oz.) cream cheese, softened
1 tsp. vanilla

Mix all ingredients together until well blended. Frost cooled cake

Monday, November 9, 2009

Candy Bar Explosion and Explosion of Love for My Sweetie

After October, I would have to say that November is my next favorite month. I love Thanksgiving-counting my blessings, being with family, and eating pumpkin pie! I also love my Hubby, and his birthday is November 17th! Each year for his birthday, I make him a special homemade cheesecake. This is truly a labor of love because cheesecakes are very time-consuming and very expensive to make. But, I would truly do anything to make my Handsome, Loving and Godly Husband smile. (Check back next week on his birthday to find out just how wonderful he really is!) Now, he has a sweet tooth and a strong love for anything chocolate. I have made this Candy Bar Explosion Cheesecake (it is from Juniors Famous Cheesecake Recipe Book) for him before, and he was in chocolate heaven. Just take a look at the picture alone-it is sure to make your mouth water and it begs for a cup of really good coffee and a night snuggled up with someone you love.

Blessings to each of you today! Remember that God wants to lavish His love on you!

“I lavish my love on those who love me.” (Exodus 20:6a)

Candy Bar Explosion Cheesecake


For the crust:
1 1/4 cups honey maid graham cracker crumbs or oreo cookie crumbs
1/3 cup melted butter
3 Tablespoons Sugar
3 1.4 ounce Heath milk chocolate English toffee candy bars

For the cheesecake:
One 8 ounce Hershey’s milk chocolate bar
Four 8 ounce packages cream cheese (only use full fat), at room temperature
1 2/3 cups sugar
1/3 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
¾ cup heavy or whipping cream

For the top decoration:
Four 1.4 ounce Heath milk chocolate English toffee candy bars
1 double recipe Whipped Chocolate Ganache
Assorted chocolate candies such as: semisweet chocolate chips, Hershey hugs and kisses, Reeses Milk chocolate peanut butter cup miniatures, kit kat pieces, rolos, butterfinger nuggets, chopped snickers, chopped 100 grand bars, white chocolate chips, peanut butter chips, etc…

For the whipped chocolate ganache:
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 cup cold heavy or whipping cream
1 teaspoon pure vanilla extract

In a small bowl, toss the sugar with the cocoa and set aside. In a medium-sized bowl, whip the cream with an electric mixer on high until the cream thickens and soft peaks just begin to form. While the mixer is still running, add the sugar-cocoa mixture, then the vanilla.
Continue beating just until the cream turns a light-chocolate color and stiff peaks form. Watch carefully and do not overbeat at this stage (the cream might curdle). Use immediately for frosting a cake or piping decorations or cover with plastic wrap and store in the refrigerator until ready to serve. Best when used within one day.

Directions to Make the Cheesecake:
Makes One 9 inch cheesecake, about 3 inches high

Preheat oven to 350 degrees F. Generously butter the bottom and sides of a 9 inch springform pan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust for 8 minutes (mix the graham cracker crumbs with the sugar and melted butter and press into the bottom of the pan). Remove the pan from the oven, but leave the oven on. While the crust cools, chop the 3 heath bars with a chef’s knife into small pieces and sprinkle over the cooled cake crust.
Melt the 8 ounce chocolate bar in the microwave for 30 seconds, stir, and set aside to cool. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in your mixer bowl. Beat with the electric mixer on low until creamy, about 3 minutes, scraping the bowl down several times. Blend in the remaining cream cheese, one package at a time, scraping the bowl down after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each one. Beat in the melted chocolate bar, then the cream, just until completely blended. Don’t overmix!! Gently spoon the batter over the crust.
Place the cake in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform. Bake until the edges look baked and the center appears set, about 1 ¼ hours (75 minutes). Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-don’t move it). Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours. Transfer to the freezer for 1 hour.
While the cake is in the freezer, chop the 4 heath bars into chunky, coarse crumbs (these should be a little finer than the ones chopped for the crust, since they need to adhere to the sides of the cake). Make the ganache and refrigerate for at least 1 hour.
Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Frost the top and sides of the cake with the ganache with a metal spatula. Press the candy crumbs into the sides and arrange the chocolates on the top. Use lots of chocolates, so you completely cover the top of the cake! Refrigerate until ready to serve (do not cover at this stage). Slice with a sharp straight-edge knife, not a serrated one. Cover and leftover cake and refrigerate or freeze up to 1 month.

TIP: Small candies and miniature sizes work best, as you don’t have to slice through large pieces when cutting the cake.

Friday, November 6, 2009

HOPE and Wedding Baking Bliss!

May the God of hope fill you with all joy.

Today, I have been filled with HOPE. Hope in the Future God has for me! Hope in New Beginnings for two wonderful friends who are getting remarried tomorrow. Hope in the promise of the Joy that is found in the Presence of God. Psalm 16:11 says, "In His presence there is fullness of joy!" Yesterday, I was blessed with the opportunity to share my testimony/Savannah's story at the Feature Luncheon for our Women's Ministry at Church. I was quite overwhelmed beforehand as public speaking is totally not my thing. However, thanks to the prayers of my wonderful friends and God's amazing PEACE, I was able to share my heart with calmness and composure. This was the first time that I had spoken my "story" out loud, and as I was preparing it, many tears were shed. I am so thankful for this opportunity because it truly brought healing to my heart to talk about all the amazing ways that God has shown me His love this past year.

"Hope is more than a word; it's a state of being. It's a firm belief God will come through. Life brings rain. Hope turns every drop into the power to bloom like never before."-Holley Gerth

I pray that the rain in your life today brings forth beautiful blooms tomorrow!

I have included pictures of the wedding cake that I made for our amazing friends-my first attempt at decorating a cake for a wedding. I love the Jewel-toned Fall roses-they make me smile. The bottom three layers of the cake are (from-scratch) yellow butter cake with (from-scratch) caramel icing. The top layer is homemade chocolate cake. The icing is Wilton's recipe chocolate buttercream: I got the recipes for the cakes out of my new favorite cookbook-SOUTHERN CAKES

Wednesday, November 4, 2009

Autumn is Fueling my Baking Passion

Okay, Have I mentioned that I love Autumn? Check! And, have I mentioned that I love Baking? Double Check!! Well, there is something about Autumn that just fuels my passion for baking. I love the aromas, tastes, and visual appeal of pumpkin and apple desserts and breads. So, you can imagine that my home is almost daily filled with these wonderful scents and tasty baked goods from September 1st until the end of November. This week alone, I have baked a Pumpkin Pie, Harvest Pumpkin Cookies, Snickerdoodles, and Caramel Apple Cinnamon Bars.

I am super excited because this weekend I am making my very first wedding cake for dear friends who are getting remarried! I feel truly honored that they trust me with this. There will be lots of kiddos at the wedding so I will be making red velvet cupcakes with cream cheese frosting and a special surprise on top (no hints, Amelia :-)). For the wedding cake, I plan to make a basic 3 layer white cake with chocolate frosting and jewel toned roses to keep with the autumn theme. I will be sure to post pictures after the weekend.

I have been feeling a little overwhelmed lately-lots of commitments, lots of stress, Savannah’s birthday was last week, and Satan has really been attacking my heart with anxiety and fear. Baking is therapeutic to me, and I often find myself talking to God while I bake. As I was petitioning God about a particular hurt in my heart, He spoke this verse to me, and I wanted to share it with you:

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upjon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls. For my yoke is easy and my burden is light” (Matthew 11:28-30).

Sometimes when life is spiraling out of control, we just need to stop and turn everything over to God. It is in that surrender that we will find the rest that our soul needs the most. He longs to carry our burdens for us. We just have to COME.

I am including the recipe for my Favorite Pumpkin Pie as well as the Harvest Pumpkin Cookies. Enjoy something made with pumpkin with your pumpkin! And, if you are more of an apple fan, then check out the caramel apple cinnamon bar recipe included in this previous post:

Perfect Pumpkin Pie with
Maple Whipped Cream

3 large eggs
2 cups fresh pumpkin or 1 can (15oz) canned pumpkin
½ cup heavy whipping cream
½ cup light brown sugar
1 teaspoon cinnamon
½ teaspoon ginger
1/8 teaspoon ground cloves
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 deep dish refrigerated pie crust
Fit pie crust into 9 inch pie plate. In a large bowl, lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a baking pan to prevent spills. Bake 45-55 minutes at 375 degrees or until the filling is set and the crust has slightly browned (the center will still look wet). Place on a rack to cool. Refrigerate and serve with Maple Whipped Cream.

Maple Whipped Cream:
Place 1 cup heavy whipping cream and 1 ½ Tablespoon pure maple syrup in the bowl of your kitchen aid mixer. With the whisk attachment, whip the cream until soft peaks form. Refrigerate and serve with a slice of pie!


Harvest Pumpkin-Oatmeal Raisin Cookies

2 cups all-purpose flour
1⅓ cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup butter or margarine, softened
½ cup Sugar
½ cup Brown Sugar
1 cup LIBBY’S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
¾ cup chopped walnuts
¾ cup raisins or cranberries

Preheat oven to 350 degrees F. Spray baking pans with nonstick cooking spray; set aside.Combine flour, oats, baking soda, cinnamon and salt in medium bowl. Beat butter, Sugar and Brown Sugar in large bowl at medium speed until light and fluffy. Add pumpkin, egg and vanilla extract; mix well. Add flour mixture; mix well. Stir in walnuts and raisins or cranberries. Drop by rounded tablespoons onto prepared baking sheets.Bake 14 to 16 minutes or until cookies are lightly browned and set in centers. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.