Brian Atwood strappy cage heels {nordstroms}

Weight Watchers Mango Bellini
This Mother’s Day treat your Mom to a delicious cocktail. This is a unique twist on an old favorite and great served with brunch.
Gina’s Weight Watcher Recipes
Servings: 1 serving • Time: 5 minutes • Points: 2 ww points

• 1 tablespoon fresh mango pureed
• 4 oz chilled Prosecco or Champagne

Combine mango puree and chilled Prosecco in each champagne glass and serve.

perfectly lovely party setting

fantasy heels

layered blocks of color

Street Style

Beautiful Dior

orange crush

dance

So in love with this color combination. As you can see from the photos above, there are so many ways to incorporate this current chic look into your life.

Yesterday I was so honored to take part in a GLAMfest at Rolfs Salon here in Scottsdale. I was asked to bring in five friends for a day of pampering, makeovers and fun! The entire day was videoed and captured in pictures by Rolf’s. They were kind enough to schedule us on a day when their salon was closed. From the moment I arrived, I felt like a queen and a star. Hair, makeup and lunch.

Needless to say we had a fabulous time. The guests I chose to invite were a mix of young and older. From 16 to 70. I wanted to show that no matter what age you are, GLAMovers are essential and truly necessary for our well being.

Intimidated by the camera’s, self conscious of course! Girls being girls, and the laughter was unstoppable. Thank you Rolf’s for making such a beautiful experience for all of us to share.

The video and pictures will be available at the end of the week, I will be posting them here. Oh, and the tie in here is what I wore! Pink and Orange of course!!!!

Happy Tuesday Dolls

xox

Bella

Last Sunday for Easter I made fruit kabobs for our family and friends gathering.  It was a major hit, especially considering it was almost 90 degrees that day!  So simple to make just cut up fruit and thread onto a skewer.  We had about 50 people at our Easter brunch so I made quite a few.

Quite the gourmet cook aren’t I? : )

Two of my favorite people.  My daughter Jaime on the left and my granddaughter Ashleigh on the right.  Getting ready for softball game after Easter dinner.

Hope you had a great week!

Bella

Jennifer Lopez wore this bright pink dress from Michael Kors‘s 2012 resort collection to the American Idol elimination show in Hollywood last week. She accessorized with hoop earrings, an Hermès cuff, and Gucci sandals. Just in case you’re curious it sells for $3,995.

Definitely a show stopper. Would you wear it? I absolutely would ….

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Glitter Easter Eggs

In a bowl, dilute craft glue by 1 part water for every 2 parts glue. Tear pages of old books or sheet music or tissue paper into small bits (the smaller the bits the easier to adhere without too many creases…squares seem to work better than strips for this project).

Dip each little piece of paper in the glue mixture, using your fingers to squeegee extra glue off. Also using your fingers (see what I mean…messy!) smooth the pieces on the plastic egg. As you cover the egg, you may find that you can use the extra glue on your fingers to prepare the pieces instead of dipping them.

f you are adding glitter to your eggs, put them into a bowl of glitter and use a spoon to spread over the sides. Use the spoon to scoop out the egg and put on wax paper to dry.

Tie bits of ribbon to each egg.

Next have fun attaching bits and bobs like buttons and flowers. I used a bit of tinsel to attach the buttons, twisting it closed but you could hot glue items to the ribbon.

Gorgeous enough to display all year round!

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How adorable is this? If you’re not feeling crafty how about an Easter Bunny Bread Loaf?

“First, anything that isn’t anchored or attached might move unpredictably. That means raisin eyes or unattached ears or feet might not stay where you left them. Before I figured that out, I had a lot of bunnies with detached ears and loose eyes and noses on the baking sheet. Sometimes things stay in place, but sometimes they don’t.

Second, different parts might rise at different rates—that includes the final rise before going into the oven, as well as in the oven. Before I figured that out, I ended up with some very, very strange bunnies.

Third, it’s okay if some things aren’t perfect. A tilted head, a floppy ear, or a paw that’s a little odd will add character. You’re not going for anatomically correct wildlife.” says serious eats Get the recipe here.

Happy Inspiring Tuesday!

Bella

Easter Egg DIY  via Here

Valentine’s day is right around the corner.  Although I’m single, I still plan on making it a great day!

My tips on surviving the day without one once of remorse of being single.

Remember ladies we have a choice, and after many years of marriage I have found the preoccupation with having a man is really over rated! Don’t misunderstand my deference to marriage, I’m all for it. It’s just I’ve been there and I’m not very good at it.  I’ve just learned to make myself happy now, and in doing so I’ve discovered a sense of self. And I can honestly say that if Mr. Right were to happen along, I would NOW bring so much more into the relationship.

So here we go, celebrate your singlehood.

Buy a gorgeous pair of RED heels, like the ones in the send picture! A new pair of shoes always does the trick for me.

Go to lunch with your girlfriends, be stupid and silly. Laugh till you have tears. Try on gorgeous RED lipsticks!

 Play in the rain. Is there anything more cleansing than fresh rain? I think not! Put on your prettiest RED dress and go for it!

 Get a great book you’ve been dying to read, make something ridiculously fattening, snuggle up in bed and enjoy. Let your guilt go!

Volunteer – nothing will take your mind off self pity quicker that being there for someone else!

 Take a road trip with your favorite pet. Put the top down if {if you have a convertible, obviously} and play your music annoyingly loud!

Now for that something I talked about earlier, you know, that “ridiculously fattening something”, here’s a fun and easy recipe to indulge in.  It’s called Valentines Confetti 

Melt 1 bag of of Wilton’s Confetti Candy Melts

pour over popcorn

gently stir and add the M&M’s

Tulips are my favorite flower and what a fun way to add a lovely touch to your windowsill.  I tend to forget about plants outside and really never get to enjoy them as much, always been a big fan of interior planting!

Ruffles on cake are just about as fabulous as they are on your wardrobe. My sister loves to bake and we tried this a couple of weekends ago. Here are a few tips to help you out, should you decide to try it! Be prepared to use a lot of frosting, almost triple the amount normally used.

Hold pastry bag straight up and down with narrow end of petal tip facing you and wider end of the tip against edge of the cake.

Beginning at bottom of the cake, squeeze bag and move tip back and forth as you build a vertical “wall” of ruffles, one on top of the next, up entire side of the cake. When your first column of ruffles is done, start piping your next ruffle column next to the completed ruffles. Proceed all the way around cake until complete.

If you want to ruffle the top of your cake, use the same technique but tilt the piping bag at a 45 degree angle. Instead of lying on top of each other, the ruffles will overlap each other (like shingles).

Happy Thursday, so glad it’s almost Friday!

Bella

image one, two, three, four, five

How many times have you said to yourself “this is the year, I making changes?”  We all do! But something is different this year. I am so determined.  My Cinderella story didn’t turn out quite the way I imagined. No regrets, just determination to put it all behind me.

My weight loss resolution is still on track, down 11 lbs. Difficult as hell, because as many of you know, we tend to feed our soul, not just our stomachs with food.  I’m finding the exercising is the harder resolution of the two. I seriously detest it! I mean really really dislike exercising. So just in case any of you have a notion that you can’t do it, trust me you can!

I’ll share another set of photo’s soon of my progress, once I can see a major difference.

OK so enough about me! Here are some things I found FABULOUS this week!!!

Let’s start off with this purse. As you know I live in a world of glitter, crystals {the swarovski kind}, and feathers. I love it all. Well finding a handbag with feathers is nearly impossible! So I decided to make one myself. Flowing Ostrich feathers with some lovely beading across the top. I received an insane amount of compliments when I carried it last weekend. Already have two requests from friends to make one for them. So what’s the verdict Yay or Nay?

My favorite product lately is this Laser Free Resurfacing serum by Peter Thomas Roth. I am always a sucker for fun products, but to my surprise I love it! I call it my Dragons Blood {they call it that as well}! I’ve been using it now for 10 days and can definitely tell a difference. Pores are dramatically smaller and the clarity of my skin definitely looks better.

Foiled wallpaper. What a simple way to glam up any room! Fabulous right?

And for those of you NOT concerned with dieting!  Try this…. I can’t wait to! Imagine how your guest will swoon over this gorgeous and yummy dessert!.

Creamy Blackberry Frozen Yogurt
 

• 3 cups fresh blackberries
• 3 cups yogurt cheese (or Greek yogurt)
• 1 can sweetened condensed milk

1. In a blender, puree the blackberries with the sweetened condensed milk.
2. In a medium bowl mix the puree with the yogurt cheese.
3. Pour the mixture in to your ice-cream maker and follow the manufacturer’s directions.

Hope all your wishes and dreams are coming true!

Bella

XoX

Not a serious baker by any means, actually not a baker at all! But, who could resist these?

Prep Time 15 Minutes

Cook Time 25 Minutes

Difficulty Easy

Servings

 Fun weekend project !!!

Have a beautiful weekend, and always remember to take time for you!

Bella

Thanksgiving is here, so our minds have turned
To what time has taught us, to what we’ve learned:
We often focus all our thought
On shiny things we’ve shopped and bought;
We take our pleasure in material things
Forgetting the pleasure that friendship brings.
If a lot of our stuff just vanished today,
We’d see the foundation of each happy day
Is special relationships, constant and true,
And that’s when our thoughts go directly to you.
We wish you a Thanksgiving you’ll never forget,
Full of love and joy—your best one yet!

I’ll be traveling for the holidays. Looking forward to playing in the snow! I’ll post some pictures from the road, and I truly hope hope you have the best Thanksgiving ever!

Bella

Caramel Pears

8-10 ripe pears, washed, dried, chilled
372 grams sugar (about 2 cups)
186 grams dark brown sugar (about 1 cup)
150 grams butter (about 2/3 cup)
2/3 cup corn syrup
1 cup cream
1 tsp. kosher salt
2 tsp. real vanilla extract

Mix all ingredients together (except the fruit) in a deep saucepan. Cook over medium high heat until the butter melts and temperature on a candy or laser thermometer reaches 246 degrees (119 celcius). Stir constantly toward the end of the cooking period to prevent scorching. Remove from heat and cool slightly.

Dip fruit into caramel mixture and twist until evenly covered. Roll in nuts or sugar. Drain on waxed paper or a silicone baking sheet. Refrigerate. Consume pears within a few hours. Leftover caramel can be refrigerated and defrosted in the microwave for dipping fruit slices or served with the tart.

Apple Tart Crust:

140 g. sugar
400 g. butter
1 egg
1 tsp. vanilla
455 g. flour

1. Mix sugar, butter, eggs and vanilla with dough hook just until combined.
2. Add flour and mix until smooth. Do not over mix.
3. Flatten into disks and wrap in plastic. Refrigerate 30 minutes. (You’ll only use half the dough. The rest can be tightly sealed and frozen)
4. Roll or press tart dough into shells (about 1/4 inch thick)
5. Preheat oven to 400 degrees (205 celcius)

Apple Filling

6 medium apples, sliced
130 grams sugar
25 grams flour
1 tsp. cinnamon
1/4 tsp. nutmeg

Mix dry ingredients. Add sliced apples and toss with sugar mixture. Arrange apples over tart crust. Bake 45-55 minutes until crust is cooked through.

recipe via http://freshnewengland.com/home.html

How elegant are these lovely little cupcakes? You’re guest will be dazed and amazed with your talents if you present these at your next dinner party.

Quite simple actually – what I did was make my favorite milky chocolate cupcakes, piped the frosting and topped of with the strawberries. Directions below for the glitz part (flame). : )  These pictures are from the fabulous sprinkle bakes.

Daze and Amaze Always Dolls!

Strawberries:
18-24 Strawberries – you’ll need as many as you have cupcakes
Vodka, rum, or your choice of liquor 80 proof or higher (use Bacardi 151 for fail-proof results).

Hollow the strawberries carefully.  If you pierce the side of the strawberry accidentally, start with a new one.  Since you’ll be setting the liquor aflame, it is important that the strawberry isleak-proof.

Set one strawberry atop each frosted cupcake.  Fill strawberries with liquor just before lighting (see tips).  If you need to light them all at once, (say, for a party) use a turkey baster to quickly fill all the strawberries and a grill lighter in lieu of matches. via sprinkle bakes

A great weekend project, don’t you think?

Happy weekend luvs…..

Bella

XoX

via sprinkle bakes

Dainty pink cookies sandwiched together with a silky ganache look as if they belong on a restaurant’s petits fours plate.

Enjoy this recipe below, it’s soooo amazing and delish!!!!

 Hope you had a relaxing weekend!

Bella XoX

RASPBERRY CHOCOLATE FRENCH MACAROONS

For macaroons

• 6 oz sliced blanched almonds (not slivered; 2 cups)
• 1 1/2 cups confectioners sugar
• 3 large egg whites
• 3/4 teaspoon salt
• 3 tablespoons granulated sugar
• Red or pink food coloring

For chocolate raspberry ganache

• 3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter, softened
• 1/16 teaspoon raspberry extract (preferably McCormick brand)

• Special equipment: parchment paper; a gallon-size sealable plastic bag (not pleated)

Make macaroons:

Line 2 baking sheets with parchment paper.

Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)

Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.

Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

Make ganache while macaroons bake:
Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

Assemble cookies:
Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Finally ordered these sunglasses, I’ve been dying to emulate this picture as my avatar for Twitter and Facebook!

I want to hang these everywhere, such a happy, colorful piece!

 Confetti systems http://www.confettisystem.com/

Honeydew Lime Popsicles, I live in Arizona, what can I say, it’s HOT here!

Honeydew Lime Popsicle Recipe

Ingredients

• 1/4 cup sugar
• 1/4 cup water
• 1 (3-4lb) ripe honeydew melon, peeled, seeded, and cut into 1/2 inch pieces
• 2/3 cup fresh lime juice

• 5 ounce Dixie cups
• 20-30 Popsicle sticks

Directions

In a small saucepan, heat water over medium/high heat, add sugar and continue stirring until completely dissolved. Let cool.

In a blender, add your melon, lime juice and syrup and blend until smooth. Carefully pour mixture into your 5 ounce Dixie cups, filling 2/3 of the way.

Place in the freezer for 30 minutes (set your timer), insert your wooden sticks, and continue to freeze until the popsicles are completely frozen, about 6 hours.

When you’re ready to enjoy, cut and tear the Dixie cups off of the popsicles and voila, enjoy! see image below

Makes about 20 popsicles

Have an AH-mazing weekend luvs!

Bella XoX

recipe via http://www.thetomkatstudio.com/

Top Row: New York Cheesecake With Blackberry Coulis, Patriotic Parfaits, Bottom Row: Blueberry Napoleons With Creme Fraiche, Berry Pudding Cakes, Summer Shortcake

So many fun desserts for this Memorial Day weekend, the possibilities are endless! My absolute favorite is the New York Style Cheesecake with Blackberry Coulis. It is over the top YUMMY and so GLAM to look at!

What are your plans for the weekend? Mine include, endless swimming, BBQ’s and best of all shopping! I’ll share some pics next week of my favorite finds.

Happy Weekend Luvs….

Bella

New York Style Cheesecake with Blackberry Coulis

serves 8

Ingredients

For the crust

1 cup graham cracker crumbs
1 tablespoon sugar
5 tablespoons melted butter
For the cheesecake

2 1/2 pounds cream cheese, softened
1/8 teaspoon salt
1 1/2 cups sugar
1/3 cup sour cream, full fat or light (not non-fat)
2 teaspoons fresh lemon juice
2 teaspoons vanilla
2 large egg yolks
6 large eggs
For the coulis

2 pints blackberries (minus a few reserved for garnish)
2/3 cup water
3/4 cup sugar (more if needed)
1 lemon, juiced
2 tablespoons cornstarch
1/4 cup water
Directions

Pre heat oven to 325 degrees.

For the crust.

In a bowl, combine the graham crackers, sugar and melted butter. Mix with a fork to incorporate fully. Spread the crust evenly into the bottom of a spring-form pan that has been buttered on the bottom and sides. Bake on the middle rack of the oven for 12-14 minutes, or until it becomes aromatic.

Take the crust out of the oven, and allow it to cool while you make the batter.

For the batter.

Increase the oven temperature to 500 degrees.

**Between each step of adding ingredients to the batter and mixing, use a rubber spatula to scrape the sides and bottom of the bowl, and the paddle. This helps prevent chunks of cream cheese in the final batter product.**

In a mixer using a paddle attachment (this might be tough for a hand mixer due to the initial thickness of the batter) add the softened cream cheese that has been cut into 2-3 inch chunks. Mix on medium-low for a minute to soften.

Add the salt and half of the sugar. Mix on medium-low for a minute.

Add remaining sugar and mix on medium-low for a minute.

Add sour cream, lemon juice and vanilla. Mix on medium-low for a minute

(are you scraping?)

Add egg yolks and mix on medium-low for a minute.

Add eggs, two at a time and mix for one minute between additions.

Place the spring-form pan on a baking sheet and butter the sides. Add batter and place on middle rack of oven. Bake at 500 degrees for 8 minutes. Without opening the oven door, turn the heat down to 200 degrees and continue to bake for 90 minutes.

Remove cheesecake from oven and allow to cool for 3 hours, then cover with plastic wrap and refrigerate for at least 4 hours. The cake can be stored, covered, in the refrigerator for 4 days.

For the coulis.

Place berries, water and sugar into a sauce pan. Bring to a boil and reduce to medium simmer. Allow to cook uncovered for 10-15 minutes, or until the berries are completely softened. Add the lemon juice and taste for desired balance of sweet and tart. Add additional sugar if need and cook until the sugar is fully dissolved.

In a small bowl, make the slurry by mixing corn starch and water. Whisk until smooth. Add slurry to the simmering berries and bring to a boil. Allow mixture to boil for 4-5 minutes, or until thickened.

Remove the coulis from the heat and strain through a fine sieve or chinois. Allow the coulis to cool, covered, in the refrigerator along with the cheesecake.

To serve, pour coulis over cake, allowing some to drip down the sides. Leftover coulis can be served on the side. Garnish witha few berries in the middle.

Cutting pieces of the cake can be made easier by using a knife which is warmed in hot water, then wiped dry. Cut cake, wipe knife, warm in water, and repeat.

pic/recipe source http://grinandbakeit.com/category/recipes/dessert/cheesecake

Happy Memorial Day weekend luvs!

Parties, flowers and good food is what my weekend is going to consist of. I found this amazing recipe for Chicken Aioli Bites, that are quite simple to make and will impress the heck out of your guests!

Be safe, but more importantly BE HAPPY!

XoX

Bella

Chicken Aioli Bites

• 1 tablespoon minced ginger
• 1 tablespoon minced garlic
• 1/4 cup chopped green onions
• 1 teaspoon chile flakes
• 1/2 cup peanut oil
• 4 (4-ounce) chicken breasts
• 4 focaccia rolls or other good-quality round crusty sandwich roll
• 4 slices provolone
• Romaine lettuce
• 2 tomatoes, sliced
• 1 red onion, sliced
• Aioli, recipe follows

Combine the ginger, garlic, green onions, chile flakes, and peanut oil. Add the chicken and toss to coat.Marinate overnight in the refrigerator.

Preheat the oven to 350 degrees F.

Remove the chicken from the marinade and place in a small roasting pan or on a baking sheet. Roast the chicken for 15 to 20 minutes, or until cooked through. Cut the chicken crosswise into very thin slices.

Raise the oven temperature to 450 degrees F.

Slice the bite size  rolls horizontally and place on a baking sheet with the top half cut-side down and the bottom half with cut-side up. Place  provolone on the bottom half of each roll. Cook until the cheese is melted and the rolls are lightly toasted, about 3 minutes.

Place 1/4 of the chicken on top of the melted cheese. Top with romaine lettuce, tomato, and red onions. Spread some of the aioli on the top half of the roll and place the roll on top of the sandwich.

Aioli Sauce:

• 1 tablespoon chopped garlic
• 1/4 cup chopped basil
• 2 egg yolks*
• Salt
• Freshly ground white pepper
• 1 tablespoon Dijon mustard
• 2 cups safflower oil
• 1 tablespoon lemon juice

Pretty pastels and chocolate are my two favorite things about Easter. After an early morning service the day always consists of family and friends. Late dinner today in a park like setting, to accommodate our large family.

“In your Easter bonnet, with all the frills upon it, you’ll be the grandest lady in the Easter parade.” ~ Irving Berlin

Celebrate spring with a batch of these delightful cupcakes. Arrange in a platter on a bed of grass green-tinted coconut.

Makes 12 (1 cupcake) servings.

Prep Time: 30 minutes

24 small flower-shaped or round cookies
1/4 cup white chocolate chips
24 thin pretzel sticks
1 container (16 ounces) vanilla frosting
McCormick® Assorted Food Colors and Egg Dye
McCormick® Assorted NEON! Food Colors and Egg Dye
1 1/2 cups flaked coconut
12 unfrosted cupcakes
24 pieces candy-coated chocolates (M&M’s)
12 green gumdrop spearmint leaves

1. Place cookies, flat-side up, on a tray. Microwave white chocolate chips in small microwavable bowl on HIGH 30 seconds or just until melted. Stir until completely melted and smooth. Spoon into small resealable plastic bag. Snip a small corner from bag. Pipe a dot of white chocolate on edge of each cookie. Place pretzel stick on dot of chocolate to form the stem of the flower. Pipe a second dot of chocolate on pretzel stick above the first dot. Refrigerate 5 minutes or until chocolate is set.

2. Meanwhile, tint 1 1/4 cups of the frosting grass green, using 9 drops yellow Food Color and 5 drops green Food Color. Divide remaining frosting into 3 small bowls. Tint each bowl a different color with: 5 drops yellow Food Color, 3 drops NEON blue Food Color, 3 drops red Food Color. Spoon each color frosting into separate small resealable plastic bags. Place coconut in resealable plastic bag. Add 5 drops green and 9 drops yellow Food Color to coconut in bag; shake until coconut is evenly tinted.

3. Spread top of each cupcake with grass green frosting. Roll the edge of each cupcake in tinted coconut.

4. Snip a very small corner from each bag of tinted frosting. Pipe frosting over the cookies in a flower design. Add a candy-coated chocolate to the center of each flower. Insert 2 cookie flowers into each cupcake at different heights. Cut the gumdrop leaves in half lengthwise. Insert the leaves into the cupcakes at the base of each flower.

Happy Easter Luvs

Bella

In keeping with my theme of late, Pink & Green, I made these decadent delicious cookies last night. While I’m no “Susie Homemaker” by any means I have been trying a couple of fun things out in the kitchen!  The Pink Popcorn was such a hit (recipe below) so I threw caution to the wind and tried these.

Divine just divine!  Enjoy… and happy weekend loves.

Bella

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup milk chocolate chunks

DIRECTIONS:

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.

2. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to wire rack. Serve warm or cool completely. Store tightly covered at room temperature.