It’s National Banana Day, so of course, I had to make banana bread. Yum!!
2 cups all-purpose flour (280 grams)
1 tsp. baking soda
1/2 tsp. kosher salt
1/2 cup (1 stick) unsalted butter, melted (113 grams)
1 cup granulated sugar (200 grams) You can use brown sugar if you would like:)
2 large eggs
1/4 cup sour cream (57 grams)
1 tsp. pure vanilla extract
3 medium ripe bananas, mashed
1/2 cup semi-sweet chocolate chips (84 grams) Plus extra to sprinkle on top…this is optional
Preheat oven to 350°. Prepare 9×15 loaf pan with parchment paper and cooking spray.
Mix flour, baking soda and salt in a medium size bowl and set aside.
Place melted butter, sugar, eggs, sour cream and vanilla in mixing bowl. Place on stand mixer fitted with a paddle attachment. Mix just until ingredients are combined.
Add flour mixture and mix until combined (do not overmix). Stir in bananas and chocolate chips with a wooden spoon.
Pour batter into loaf pan. Sprinkle chocolate chips on top (optional) and bake for 50-60 minutes or until toothpick comes out clean.
Remove from oven and allow to cool in pan for 10 minutes. Remove from pan and cool on wire rack.
Enjoy! I hope you make this banana bread, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
This is the easiest recipe for homemade marshmallow chicks (and the tastiest too!).
I know Easter is just a couple of days away and I was hoping to have this posted before now. Please forgive me!
If you have granulated sugar, powdered gelatin and water, you can make these adorable treats in less than hour!
I always enjoyed getting “Peeps” in my basket when I was little. I used to put them in my children’s baskets, and now I put them in my grandchildren’s. I like the yellow chicks because, well, yellow is my favorite color:). I also like to take them out of the wrapper and let them sit to get “stale” haha!! It makes them chewy and gives them the texture I enjoy.
When I made my first batch of homemade Peeps, I wanted them to taste good, but I also wanted them to be easy and fun to make! I think these homemade marshmallow chicks are way better than any you can buy at the store AND they are easy to make…Win!Win!
I was hoping to make a baking video with my son David showing the making of these chicks, but we are all in quarantine right now so that’s not going to happen:(. But you should check out and follow his YouTube channel (David Macomber). His art is amazing and his vlogs are both funny and informative. We will be making another baking video as soon as we can!
Make these “Peeps” my friends. Your peeps will be glad you did!!
Ingredients for coating sugar:
1 cup granulated sugar (200 grams)
A few drops of your choice of food color
Preheat oven to 200° F.
Place sugar and food color in a food processor and pulse until color has combined.
Distribute sugar on a baking sheet and place in oven for 20 minutes. This will dry the sugar.
Remove sugar from the oven and sift to remove any clumps.
Put a piece of parchment on a baking sheet and sprinkle with a little bit of the sugar. This is what you will be piping your peeps on. Set aside
Ingredients for Peeps:
1 Packet powdered gelatin (7 grams) + 1/3 cup cold water
1 cup granulated sugar (200 grams) +1/4 cup water
1 teaspoon vanilla extract
Black gel food coloring for eyes
Put 1/3 cold water in a mixing bowl and sprinkle gelatin on top and let it sit while you make the sugar water.
Place a cup sugar and 1/4 cup of water in a small saucepan. Stir to combine. Heat mixture on medium heat to soft ball stage (238°F). Use a candy thermometer for this step. DO NOT STIR!
Mixture is going to be bubbly and very hot. Please be careful!
Once it has reached 238° F, carefully remove from heat and slowly pour it into the mixing bowl with the gelatin. Add vanilla and stir to combine and break up any remaining lumps. Let mixture cool for 10 minutes.
While the mixture is cooling, get your piping bag ready.
Place a large circle tip (1/2 inch) in a 14″-16″ piping bag.
Once the gelatin and sugar mixture has cooled for ten minutes, mix with whisk attachment on medium-high speed for 8-10 minutes. It will be slightly stiff and fluffy (see photo).
Add marshmallow to piping bag.
Pipe a 3″ line (this is the body). This recipe makes 20 chicks. I like to pipe four sets of five chicks. Pulling them apart is one of my favorite parts of eating them:)!!
To pipe the head, squeeze your piping bag and gently release the pressure as you pull down (see video).
After you form your chicks, sprinkle them with the remaining sugar. Be sure to make sure you coat them completely. Let them dry for 10-15 minutes, then shake off the excess sugar. Transfer them to another baking sheet and let them sit for at least an hour.
Add eyes with a thin brush and black food gel. Enjoy!
I hope you make these cuties, and if you do, be sure to tag me on Instagram @goodeatsbymimi. I would love to see your pictures!!
God Bless and have a Happy Easter!!
“As you know, we count as blessed those who have persevered. You have heard of Job’s perseverance and have seen what the Lord finally brought about. The Lord is full of compassion and mercy.” James 5:11
I love being able to use herbs from my garden. We had a really mild winter this year, and my herbs on my back deck are doing great! I have parsley, rosemary, chives and Greek thyme. I used that Greek thyme in these fritters and the taste is oh so good!! You can use dried thyme also and they will still be delicious!!
I had a medium zucchini and a few potatoes, so I thought I would make these fritters and share the recipe with you.
1 medium zucchini grated
1 large russet potato grated
1/2 teaspoon kosher salt
zest and juice of one lemon (2 teaspoons lemon juice)
1/3 cup mayonnaise (74 grams)
1 tablespoon capers, drained
1/2 teaspoon dry thyme or 1 teaspoon fresh thyme
1/8 teaspoon black pepper
1/2 cup all-purpose flour (70 grams)
1/2 teaspoon baking powder
1/8 teaspoon cayenne pepper
1 large egg
Olive oil for cooking fritters
Grate zucchini and place on paper towels to drain. Sprinkle with salt (this is going to help draw the moisture from the zucchini). Place more paper towels on top of zucchini. Allow zucchini to sit at least 15 minutes.
Zest and juice 1 lemon. Set aside.
To make the caper mayonnaise, put mayonnaise, lemon juice, thyme, capers and black pepper in a bowl and stir until combined. Refrigerate until ready to use.
Peel and grate the large russet potato and put into a large bowl. Add the zucchini, lemon peel, flour, baking powder, cayenne pepper and beaten egg. Stir until combined.
Heat oil in a large skillet. Add large tablespoons of batter to skillet and cook for 4 minutes on each side using medium heat. This recipe makes 14 fritters.
Cook until golden brown on each side. Transfer to a heatproof plate and put in the oven at 200°F to keep warm while the other fritters are cooking.
Place fritters on a plate and top with the caper mayonnaise. These fritters make a nice side dish or served alone (they make great hors d’oeuvres too!).
I hope you make these delicious fritters, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to see your photos. Enjoy!!
This recipe was inspired by Better Homes and Gardens.
If you like scones, then you are going to love these tea biscuits!
1 cup raisins (145 grams)-soaked in 1 cup very hot water
3 cups AP flour (420 grams)
3/4 cup granulated sugar (150 grams)
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup very cold unsalted butter (170 grams)
1 cup evaporated milk (252 grams)
2 tablespoons fresh lemon juice (30 grams)
2 teaspoons vanilla bean extract (pure vanilla extract can also be used)
1 large egg + 1 tablespoon water (to make egg wash)
Prepare baking sheet by lining it with a piece of parchment paper or silicone pad. Preheat oven to 375° F (190° C).
Soak raisins in the hot water for 10-15 minutes, drain, and set aside.
Grate very cold butter and place in refrigerator until ready to use.
Line baking sheet with parchment or silicone pad.
Whisk the dry ingredients together in a large mixing bowl.
Add cold butter to dry ingredients and work in gently with your fingers. Add drained raisins and stir.
Add lemon juice and vanilla to evaporated milk. Stir the liquids until combined.
Make a well in the center of the flour mixture then pour the wet ingredients into the center of the well. With a wooden spoon, gently stir ingredient just until dough comes together and forms a ball. Do not over mix!!
Turn the dough onto a lightly floured surface. Roll the dough 3/4″ -1″ thickness. Cut dough with a biscuit cutter and place on prepared baking sheet. Recipe makes 12-16 biscuits depending on the size of your cutter.
Make an egg wash by mixing the egg and water together in a small bowl. Brush egg wash on biscuits using a pastry brush.
Bake for 20 minutes or until golden brown. Transfer to a cooling rack. These biscuits are best served fresh. I like to have mine with a little butter and lime (or lemon curd).
I hope you make these delicious tea biscuits. If you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
My daughter-in-love loves Milano cookies. This year for her birthday I thought I would make some for her birthday. These cookies were inspired by Tessa Arias @handletheheat. The recipe is easy and the cookies are so good!! Thanks Tessa!
1 stick room temperature unsalted butter (113 grams)
2/3 cup granulated sugar (133 grams)
1 tsp. pure vanilla
1 large room temperature egg
1 1/4 cups all-purpose flour (159 grams)
1/2 tsp. kosher salt
4 oz. semi-sweet chocolate chips (113 grams)
Cream butter and sugar in mixing bowl for 2 minutes. Scrape bowl and paddle as needed.
Add the egg and vanilla and mix until incorporated. Add flour and salt and mix on low speed until fully incorporated.
Place batter in pipping bag fitted with a 1/2″ tip. Pipe 2 1/2″ lines at least 3/4″ apart on prepared baking sheet (line with parchment paper or silicone pad). I piped 3 rows with 8 lines on each row.
Place piped batter in the refrigerator for 15-20 minutes.
Preheat oven to 350° F (175° C) while the dough is chilling. After dough has chilled, place in preheated oven and bake for 16 minutes (turn 1/2 way through baking to ensure even baking). Edges will be golden in color.
Remove cookies from oven and place on cooling rack.
While the cookies are cooling, place chocolate chips in microwavable bowl. Microwave for 30 seconds, stir, and continue until chocolate is melted. Cool slightly and then spread the chocolate on a cookie and then sandwich with another.
This recipe makes 12 cookies.
I placed 2 cookies in a birthday themed cupcake liner. I put them in a container and tied it up with red ribbon.
It’s Melissa’s 40th birthday today and times are a bit crazy right now, but I think she liked having some homemade Milano cookies.
Are they a cookie or are they a cake? They are actually little sponge cakes, and they are DEEEELICIOUS!!!
I have to confess; I have bought these before. No, not in a French bakery, or any bakery for that matter. I’ve purchased them in one of our local grocery stores and I even bought them in, gulp…Home Goods! I know, I know, what was I thinking?!! They tasted like individually wrapped pound cakes. Pound cake?? Wait…didn’t I say they were little sponge cakes?!! They are when you make them yourself:).
As we are getting through these days quarantined in our homes it can be stressful and make us anxious! We have been praying for our friends and family, reading God’s Word, Facetiming our adorable grandchildren, taking walks, doing home workouts, playing board and card games, doing 1000 piece puzzles (and extremely difficult 500 piece puzzles!), and last, but not least, I have been baking!
As many of you know, I received a new Canon camera for Christmas. I love taking pictures of my children and grandchildren, and food for my Instagram page and blog :).
My son recently sent me a link to Joanie Simon’s, “The Bite Shot”. So, I have been binge watching her YouTube videos and honing up on my photo skills. So much fun!!! What have you been doing to help get you through your days?
I know everyone doesn’t have extra baking supplies, but when you get a chance to make these, let me know by tagging me on Instagram @goodeatsbymimi. I would love to see your pictures!
Stay safe my friends and God Bless!!
1 stick unsalted butter (113 grams) browned and cooled
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
Zest of 1 lemon
1 cup all purpose flour (120 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup caster sugar (150 grams)
Confectioners’ sugar for dusting (this is optional)
Place the butter in a heavy saucepan over medium heat. Reduce heat to low once the butter has melted, and continue cooking until golden brown and the solids sink to the bottom of the pan. This takes about 8-10 minutes. Be careful because the butter can go from browned to burnt FAST!! Remove the browned butter from the heat and pour into a bowl (make sure to get all those brown, flavorful bits from the bottom of the pan…yum!). Add the extracts and zest to the browned butter and set aside to cool.
Whisk the flour, baking soda and salt in medium bowl and set aside.
Beat eggs on medium speed (using a whisk attachment). Gradually add the sugar to the eggs while they are mixing. Increase the speed to medium/high once all the sugar is incorporated. Continue mixing until mixture is thick and very pale in color. This takes about 8 minutes.
Fold in the flour mixture in three additions. Do this gently so you don’t knock out all that beautiful air you just whipped into those eggs. Stir this just until combined. Fold in the butter mixture until combined.
Cover batter and refrigerate for at least 2 hours. The batter will get light and fluffy as it sits. Don’t stir the batter before you scoop it into the pan(s).
Remove batter from refrigerator. Preheat oven to 350°. Grease pans with melted butter. Place a scoop (I use a medium sized cookie scoop) of batter in the middle of each shell. Let the batter spread on its own.
Place pan in the oven and bake for 12 minutes or until centers spring back when touched. The cakes will have a “belly” in the center (that’s how they are supposed to look). Place extra batter back in the refrigerator until you are ready to bake the next batch. I only have 1 pan so I have to bake them 1 batch at a time, but if you have 2 pans, you can bake them all at once. This batter makes approximately 24 Madeleines.
Remove from the oven and invert onto a cooling rack. Cool slightly and dust with confectioners’ sugar.
These are best eaten right away, but they can be kept in an airtight container at room temperature for a couple of days, but I doubt they will last that long.
I remember when I was a little girl, I loved peanut butter and fluff sandwiches! I would spread a thin layer of peanut butter on one slice of delicious soft Wonder bread, and I would pile on as much marshmallow fluff on the other slice as I possibly could. I would sandwich the two slices together, and, Voilà, a delicious peanut butter (remember, there was a little bit on the one slice of bread) and fluff sandwich. Okay, now that I think of it, maybe it was a fluff sandwich. C’mon….Like you never had a fluff sandwich. Yummmm!!
1/3cupwater (79 ml)
3/4cup granulated sugar (170 grams)
3/4cupcorn syrup (250 grams)
3largeegg whitesroom temperature
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract
Put water, sugar and corn syrup in a medium pan. Stir to combine.
Put a candy thermometer in the pot. Heat over medium/high heat. Do not stir or crystals will form.
Wipe your mixing bowl and whisk with vinegar (or lemon juice) to remove any grease. This will ensure your eggs will whip properly and will be stable.
Start whipping the egg whites and cream of tartar when the temperature in the sugar water reaches 225º F.
The egg whites are ready when the thermometer reaches 240° F. This should take about three minutes.
With the mixer on a slow speed, carefully pour the sugar syrup into the egg whites, slowly pouring down the side of the bowl in a steady stream (see first video). After all the syrup is in the bowl, add the vanilla, and turn the mixer on high for 7-8 minutes until the mixture is glossy and very thick (see second video).
This fluff is delicious and super easy to make! It can be used for in so many delicious baked goods. I use it in my whoopie pies, s’mores cake, s’mores brownies, s’mores macarons, and in the filling for my “Hostess” cupcakes.
I hope you make this delightful and oh so tasty marshmallow fluff! If you do, be sure to tag me on Instagram @goodeatsbymimi. I would love to see your creations!
A couple of years ago I started watching youtuber Cupcake Jemma’s videos. They are not only informative, but she is hilarious and so entertaining!! Being an American, I enjoy her British slang and accent:)!
I love her recipes! Jemma has introduced me to a lot of new ingredients and techniques. So many of her cupcakes are inspired by cookies and desserts. She uses a lot of ingredients and cookies that can’t be found in our local grocery stores here in Cape May County, but there’s a little gourmet shop in Lewes, Delaware (Lewes Gourmet) that carries a lot of British cookies (or biscuits, as they are known), candy, and Lyle’s golden syrup. This shop was purchased a few years ago by a husband and wife. The husband is British, hence the merchandise. I have purchased my baking vanilla there for many years.
Now, back to the reason I made the Jammie Dodger cookies. Cupcake Jemma made a Jammie Dodger cupcake using the cookie by that name. I found a small bag of these cookies in the Lewes Gourmet. I was excited to try one!
I like to have a hot cup of tea at night before I go to bed, so of course I had to try one with my tea. It was pretty good!
Time passed and the cookies were eaten. Baking the cupcakes seemed to fade away, but my love for the cookie remained:). Imagine how excited I was when food blogger Clare Smith @clarescauldron posted her homemade version of these cookies. They looked amazing and I was sure they tasted even better!
I immediately searched Amazon for a Jammie Dodger cookie cutter, and, you guessed it! I found the Jammie Dodger cookie cutter and it came with three other biscuit cutters. I can’t wait to make copycats of those too!!
I made homemade strawberry jam and decided to have a shot at making these. Looking at recipes I realized they are basically a Linzer (shortbread) cookie, so I used my Linzer recipe and I was so happy with how they turned out. I know a lot of shortbread recipes only have 3 ingredients (butter, confectioners’ sugar and flour), but my recipe uses an egg yolk, almond extract and pure vanilla extract too. These cookies will melt in your mouth.
3/4 cups unsalted butter (200 grams) room temperature
2 cups all-purpose flour (240 grams)
2/3 cup confectioners’ sugar (80 grams)
1 large egg yolk , room temperature
1 teaspoon vanilla extract
1/2 teaspoon pure almond extract (optional)
1/2 cup strawberry jam to fill cookie (you can use whatever jam or curd you would like)
Place the butter in a mixing bowl with a paddle attachment, and cream for 2 minutes until light and fluffy (scraping bowl and paddle as needed).
Add egg yolk and extracts and mix until combined.
Measure flour and confectioners’ sugar. Sift together and add to butter/yolk mixture (all at once). With mixer on low speed, mix just until dough comes together.
Divide dough in half and form into two flat discs. Wrap with plastic wrap and refrigerate for half an hour.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats (I use silicone mats, but parchment works also).
While oven is preheating, remove one of the discs of dough from the refrigerator and roll 1/4″ thick. Do this on floured surface, using a floured rolling pin.
Cut out 14 cookie bottoms and bake for 10 minutes. While cookies are baking, roll other dough disc and cut out 14 cookie tops (don’t forget to cut the small heart in the center of the top cookie so you can see the delicious jam peeking through). Bake cookie tops when the bottoms are finished baking.
Cool completely on wire rack.
Place approximately 1 teaspoon of jam on cookie bottom. Place cookie top in place and gently press together; sandwiching the jam!
FYI-These cookies are waaay better than any cookie you will purchase in a store!
Enjoy with your beverage of choice. I’ll be having mine with a nice hot cup of tea:).
Thanks again Clare, for inspiring me to make these delicious “biscuits”!
There are some of my all-time favorite recipes that I can’t believe I haven’t posted yet, and my carrot cake is one of them (chocolate chip cookies, cheesecake, and sticky buns are a few more!). But I will be posting all of them in the very near future!
Well, here it is friends. I am going to share my favorite, best-loved, all-time go to carrot cake recipe! I always say that the secret ingredient is “love” in all my cooking and baked goods, but the secret in this recipe is a little bit of unsweetened applesauce added to the wet ingredients (love is in there too!). Applesauce adds to the moistness of this cake without making it heavy or oily.
Some people like things like walnuts or pecans, pineapple, coconut or raisins in their carrot cake. That’s all fine and good, but I have always kept it plain (for a lack of a better word, because my recipe doesn’t have any of those things, but it is anything but plain!).
Follow this simple step-by-step tutorial and you will have a delicious cake that will have your friends and family oohing and ahhhing. It is my favorite and it will be yours too!!
2 cups all-purpose flour (240 grams)
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt
2 tsp. cinnamon
1/4 teaspoon nutmeg
3/4 cup canola oil (164 grams)
1/2 cup unsweetened apple sauce (122 grams)
4 large eggs (room temperature)
1 1/2 cups brown sugar (340 grams)- You can use light or dark
1/2 cup caster sugar (100 grams)
1 tablespoon pure vanilla extract
3 cups grated carrots (330 grams)
Preheat oven to 350 degrees. Prepare two 8″ or 9″ pans with shortening and flour. Line with non-stick parchment paper and set aside.
Grate carrots on a box or handheld grater. Measure 330 grams into a bowl and set aside.
Add dry ingredients (first six ingredients in recipe) together in medium sized bowl and set aside while you’re putting the wet ingredients (next six ingredients) together in another bowl. Whisk together until fully incorporated.
Add the dry ingredients to the wet ingredients and mix together until just combined. Do not overmix. Stir in the carrots until fully incorporated. Divide evenly between to two prepared pans and bake for 30-35 minutes. Check with a cake tester or toothpick and remove from oven when it comes out clean. Place on a cooling rack for 10 minutes. Remove cakes from pans and allow to cool completely before applying the cream cheese frosting.
Cream Cheese Frosting Ingredients:
8 oz. package cream cheese, softened to room temperature (226 grams)
8 tablespoons unsalted butter, room temperature (113 grams)
3 cups confectioners’ sugar (360 grams)
Pinch of salt
1 1/2 teaspoons pure vanilla extract
In mixing bowl, add cream cheese and butter and beat on medium high for 2 minutes.
With mixer on low speed, add extract and salt. Mix to incorporate, scrape paddle and bowl as needed.
Add the confectioners’ sugar (with mixer on low speed) until incorporated. Mix until smooth and creamy. Add more sugar if mixture is too runny and some milk or heavy cream if it’s too thick. Frosting should be a nice spreadable consistency.
Frost cake and serve! Enjoy!!
I hope you make this carrot cake. If you do, I know you are going to love it too!! Please tag me on Instagram @goodeatsbymimi. I would love to see your pictures!
I am a lover of all things chocolate!! Remember those delectable blueberry scones I made a few months ago? Well, why not make scones with chocolate?!! Mind you, this recipe can be adapted to add pretty much anything your little heart desires, but you are going to love these! They are so flaky on the inside and crunchy on the outside! This is achieved by rolling and folding the dough a few times (just as we do when we make puff pastry). This creates layers that are forced apart by steam when they are baked. This technique prevents a dense and crumbly texture. It also keeps the abundant amount of chocolate chips evenly distributed throughout the scones!! Adding melted butter and course sugar gives them an amazing crunch with each and every bite. YUM!!!
First you are going to want to put ½ cup (one stick) of unsalted butter in the freezer. You are going to be grating this so it will be easier to mix into the flour mixture. Gently folding the grated butter into the flour and folding a couple of times is going to give these scones a nice rise and flaky texture.
It is very important not to overwork the dough. If you do, your scones will be tough instead of tender. You will only want to knead and fold the dough the number of times called for in this recipe.
8 tablespoons frozen unsalted butter (113 grams)
1 1/2 cups dark (or semi-sweet) chocolate chips (252 grams)
1/2 cup sour cream (115 grams)
1/2 cup whole milk (120 grams)
2 cups all-purpose flour (240 grams)
1/4 cup light brown sugar (50 grams)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
2 tablespoons melted butter and turbinado sugar to put on top of the scones before baking
Line baking sheet with parchment paper or silicone pad. Preheat oven to 425 degrees.
Measure chocolate chips in a medium bowl and set aside.
Grate frozen butter and place in a bowl. Put in the freezer until ready to use. Place milk and sour cream in a medium bowl and whisk until incorporated. Put in the refrigerator until ready to use.
Whisk flour, light brown sugar, baking powder, baking soda and salt together in a medium bowl. Add grated butter (frozen from the freezer) to the flour mixture. Gently fold in with your fingers until coated.
Remove milk/sour cream mixture from the refrigerator and fold into the flour and butter mixture just until combined.
Transfer dough to a generously floured surface and gently knead 6 to 8 times with floured hands (do not overwork dough).
Now roll the dough into a 12” square. Fold the dough into thirds (like a business letter). I used my large bench scraper to help me with this process. Fold into thirds again, starting with the short ends and bringing them towards the middle forming a 4” square. Chill in the freezer for 5 minutes. (I put mine on a floured plate).
Transfer the dough to a floured surface and roll into a 12” square again. Place chocolate chips on top of the dough and gently press into the dough.
Roll the dough into a log. With seam side down, gently roll and press into a 12” X 4” rectangle.
Using a sharp (and floured) knife or cutter, cut dough into four equal squares. Cut each square on a diagonal (making 8 triangles). Place them on a prepared baking sheet, brush with melted butter and sprinkle with sugar. Bake for 17-22 minutes or until tops and bottoms are golden brown. Transfer to a cooling rack for 10 minute. These are best served warm or at room temperature. (You can make them ahead of time and freeze them too, if you would like.)
These are perfect accompanied with coffee or tea, but they are definitely the star of the show!!!
I hope you make these very soon, and if you do, be sure to tag me on Instagram @goodeatsbymimi. I would love to see your confections:)