Twix Chocolate Caramel Shortbread Thumbprint Cookies

twix cookies 1

It’s Christmas cookie baking time, and I always like to try cookies that are a little different, a little more decadent, a little fancier, a bit more festive than usual for holiday baking.

I think I am on a chocolate caramel kick (Rolo Hot Chocolate Recipe Monday)!

I found a ton of different cookies with these ingredients, but ended up trying one posted by The Recipe Critic and tweaking it very slightly.

Twix Cookies

If you are a fan of Twix Candy Bars, you are going to go BONKERS over these awesome thumbprint cookies.

Twix Chocolate Caramel Shortbread Thumbprint Cookies

  • Servings: Approx. 4 dozen
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Ingredients:twix cookies 1
Shortbread Layer:
  • 4 sticks (1 lb) Butter, softened
  • 1 1/2 cups sugar
  • 6 Eggs (yolks only)
  • 3 tsp vanilla
  • 4 1/2 cups all-purpose flour

Caramel Filling:

Chocolate Topping:

Directions:

  • Shortbread Cookies:  With electric mixer, combine butter, sugar, egg yolks and vanilla. Beat at medium speed until creamy.   Add flour, and beat at low speed until well mixed. Cover and refrigerate at least 1 hour or until firm.
  • After dough has chilled, shape into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets or baking stone. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake at 375 degrees F for approximately 8 minutes or until edges begin to brown. Cool completely.
  • Caramel filling: Melt the caramel and cream in the microwave stirring every 30 seconds until fully melted. Using a teaspoon fill each indentation with the caramel.
  • Chocolate: Melt the chocolate in the microwave stirring 30 seconds at a time until smooth.  Spoon into a ziploc bag.  Cut a tiny snip in the corner of the baggie to pipe the chocolate onto the cookies.

I bet these would taste wonderful with a steaming mug of Rolo Hot Chocolate!   Can you even imagine!?!  ‘Tis the season!

Cheers & Holiday Hugs,

Jodi

Cinnamon Chip Brown Sugar Cookies

cinnamon chip cookie stack

I’ve been bursting with excitement to share this recipe that is bursting with cinnamon flavor!

cinnamon chip cookies

I daresay this is my absolute FAVORITE new cookie recipe. So cinnamony perfect and delicious for this time of year!

cinnamon chip cookies 2

If you are a fan of cinnamon, this cookie is going to ROCK your WORLD!

I found this recipe on LemonsforLulu’s blog and couldn’t wait to try.

All I can say is – STOP reading right now… preheat your oven…. get out your mixer… “Do Not Pass Go,” “Do Not Collect $200.”

Thank me later…
I’ll be waiting to hear!

Cinnamon Chip Brown Sugar Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:cinnamon chip cookie stack

  • 2 cups butter (at room temperature or you can slightly melt in microwave)
  • 3 cups brown sugar
  • 2 eggs
  • 4 1/2 cups flour
  • 4 tsps baking soda
  • 1 tsp salt
  • 1 1/2 tsps cinnamon
  • 2 10 oz bags Hershey’s Cinnamon Chips

Directions:

Preheat oven to 375 degrees F.

In a bowl of a mixer, combine butter and sugar and beat until creamy. Add the egg and mix well. Add baking soda, salt and cinnamon, and combine.   Carefully add flour and combine until soft dough forms.  Stir in cinnamon chips.

Drop dough by tablespoons onto baking stone or cookie sheet. Bake just until edges are set, about 8­-9 minutes. Do not overbake.  Let cookies cool for another minute or two on the stone or baking sheet before removing to cooling rack to cool completely.

These are absolutely the most amazing cinnamony luvin’ from the oven cookies ever!

Cheers & Hugs,
Jodi

Fall Cookie Baking: Pumpkin Cinnamon Spice & Gingersnaps

pumpkin cinnamon spice cookies

Fall is such a great time to bake.  I bake all year round, but Fall really lends itself to baking as it warms up the house and makes it smell so good…..  apples, cinnamon, pumpkin, ginger….  awwwhhhh….

gingersnap cookies stack

A couple of my favorite Fall cookies include a new one (Pumpkin Cinnamon Spice) and an old-time classic (Gingersnaps).  So today is a TWO-fer cookie recipe day, as I couldn’t decide which to share!

gingersnap cookie

The Pumpkin Cinnamon Spice were a first time effort, and we loved them!  I found a recipe at Sally’s Baking Addiction Blog.  The original recipe called for cinnamon chips, which my local supermarket was out of, so I found some Pumpkin Spice Hershey’s Kisses and chopped them up in the recipe.  They turned out AMAZING!  A couple weeks later, I found Nestle is now making Pumpkin Spice chips (so I snagged those along with several bags of Hershey’s Cinnamon Chips which were back in stock!)  WOOHOO!  I’m set for a while now!

The Gingersnaps are a perennial Fall favorite.  My son, Nick, loves them best.  I, however, reminisce about the memories they conjure up…

When the boys were little, we had a Thanksgiving Turkey Bowl (football game) every Thanksgiving morning in a ballfield our kids created with the neighbors between our yards.  It was basically a clearing in the woods that was a baseball field in the summer and football field in the Fall/Winter.

All the neighbors would gather while fathers and sons played football, little girls played cheerleaders, and us moms took a break from cooking and watched the game standing by a bonfire with hot coffee or cocoa (or Beer! 🙂 ).  I would always bake a fresh-out-of-the-oven batch of Gingersnaps that taste even better outside in the cold by a fire after playing football.

So here are the recipes.  Ready?  Set!  Bake!

Pumpkin Cinnamon Spice Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:pumpkin cinnamon spice cookies

5 cups all-purpose flour
2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 1/2 cups butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
1 1/2 cups pumpkin
2 large eggs
4 tsp vanilla extract
2 cups pumpkin spice chips, cinnamon chips, or chopped pumpkin spice kisses

Cinnamon Sugar Topping:
1/2 cup granulated sugar
4 teaspoons ground cinnamon

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

Using a mixer, cream the butter and sugars together until light and fluffy, about 3-4 minutes. Add the pumpkin, eggs, and vanilla and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chips.

In a small bowl, mix together sugar and cinnamon. Shape dough into rounded tablespoons and roll in the cinnamon sugar mixture. Place balls 2 inches apart on prepared baking sheet. Lightly press down on the cookies with a spatula or the palm of your hand.

Bake for 10-12 minutes.  Let cool slightly on baking sheet before removing to cookie rack to completely cool.

Gingersnap Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:gingersnap cookie

4 cups flour
2 Tbsp ground ginger
4 tsp ground cinnamon
1 tsp salt
1 1/2 cups shortening
2 cups white sugar
2 eggs
1/2 cup dark molasses
1/3 cup cinnamon-sugar mixture

Directions:

Preheat oven to 350 degrees F.

Mix the flour, ginger, baking soda, cinnamon, and salt together in medium bowl, and set aside.

Place the shortening into large mixing bowl and beat until creamy.   Gradually beat in the sugar, then the egg, followed by the molasses.

Add in the dry ingredients gradually, and mix until a soft dough forms.

Form tablespoon-sized balls and roll in cinnamon sugar.

Bake about 10 minutes or until tops are rounded and slightly cracked.  Cool on wire rack.

Happy Fall Baking!

Cheers & Hugs,
Jodi

If we were having coffee…


image

If we were having coffee, I’d be drinking mine (Starbucks Breakfast Blend or Veranda with Italian Sweet Cream) from this “Warm and Cozy” mug.

You see – I just received it as a special “just because” surprise gift from my daughter-in-law this past weekend.  I came home from a day out to find this in our mailbox.

The mugimage was filled with Hot Cocoa K-cups and a little bag of mini marshmallows tied with gold and white baker’s twine.  It was in an adorablimagee chevron pencil bag and had some matching binder clips too.

A sweet note was attached to “Mom M.”

It melted my heart. So – needless to say, I would probably gush a bit about our sweet Colleen.

I would undoubtedly offer you some cookies or whatever I had baked this week to go with our coff411bSsOqlBLee.  Current batch of cookies in the house this week is Bittersweet Chocolate and Almond Chunk made from a Trader Joe’s Pound Plus Bittersweet Chocolate with Almond Candy Bar that hubby got as a gift recently (and I will be buying more of! O – M – G!)  I coarsely chopped the candy bar and stirred it into my classic chocolate chip cookie recipe and Voila!

We would either sit by a warm fire in the living room or at the kitchen table.  Charlie would be laying on the floor beside us, watching for crumbs or waiting patiently for belly rubs and chin scratches.

We might talk about the latest books we are reading.  I am reading “Smoke Gets in Your Eyes & Other Lessons from the Crematory” by Caitlin Doughty.  It is a fascinating memoir of a twenty-something who got a job in a crematory after college.  She shares her experiences and how it actually eased her angst about death and dying and made her better able to appreciate and enjoy her own life.  I am only a few chapters in, but I am fascinated so far and somewhat perplexed by mixed reviews I’ve heard from others in our book club who are reading it.  Death is a topic I discuss daily in my full-time job in communications for a home health and hospice company, so it is not something I am as uncomfortable discussing as many.  As a matter of fact, there is a 100% guarantee death is something we are all going to face, so it is a subject worth discussion.

This might lead to us talking about hospice care and final wishes and experiences we’ve both had with losing special loved ones.  This would ultimately lead to me talking about my Grandma, Grandpap, my in-laws, my sister-in-law – all very special people I have lost, but have fond memories of to share.  We would surely laugh too, because they all brought such joy and fun to my life.

We might talk about what we did last weekend.  I would tell you what a fun time I had hiking around McConnell’s Mills with a sweet friend, about the awesome hot spiked cider we had afterwards at a local restaurant, and how we got recorded three times doing the “whip/nae nae” for a scavenger hunt while exploring a little gift shop after our hike.

royal flush spades halloween costume tshirtsI might show you the t-shirts I painted for my youngest son and his girlfriend and their friends who are going to be a “royal flush” for a Halloween party in Chicago.

I’d probably also tell you how proud I am of my oldest son, who had his first DJ gig this past weekend and how my younger son was there to help and support him.  I’d tell you it warmed my Momma’s heart to think about them that evening.

We might talk about the Pittsburgh Steelers’ win this weekend and how we did it with our third string quarterback.  We’d probably also talk about the fact that we saw our first snow flurries in Mars this past weekend.

Then we might talk about plans for the upcoming weekends.  I might brag on my cousin Nikole Brugnoli-Sheaffer, Director of Innovation, Environmental Charter School, who is being honored as one of Pittsburgh’s 40 Under 40, a program to recognize 40 people under the age of 40 who are committed to shaping our Pittsburgh region and making it a better place for everyone to live, work and play.   I can’t wait to honor her at the upcoming event.

I would probably tell you I’m feeling sad that one of my besties is leaving soon to winter in Florida with her folks who she cares for full-time and how much I am going to miss her.

But I would tell you my other bestie is going to be a first-time grandma in a few months and how excited we all are!

Mostly though, I would want to ask you how you are.  How you really are…   What is going on in your life?  Are you taking time to enjoy doing the things you love “in between?”  Are you taking time to enjoy the people you love?   Are you “cherishing the moments?”

Hubby says I’m “nebby.”  (pouty face)

I contest I am just truly and genuinely interested in people.

As much as I love to talk, I adore listening.  I treasure hearing about people and what matters to them and what makes them tick.  Everyone has a story.  And I love hearing them.

We would surely cherish our time together, and we would undoubtedly hug.  It would be a real hug, and I might likely tell you “I love you” when you leave, because if we are having coffee in my house, there’s a good chance that IS how I feel.

I think I’ll go have another cup of coffee.  Hope you are enjoying some too. pumpkin cinnamon spice cookies And maybe a cookie…  (like this one?  Pumpkin Cinnamon Spice – which I will be featuring as a recipe here tomorrow!)

Or maybe you are having tea if that’s your thing?

And if it’s after 5….  maybe a glass of wine….. or two….

Cheers & Hugs,

Jodi

Milk Chocolate Toffee Chip Cookies

milk chocolate toffee chip cookies 3

Looking for a milk chocolately, toffee, chewy, yummy cookie recipe to treat your family or friends with? Of course you are – right?! (Or you can come to my house where there are always cookies!)

milk chocolate toffee chip cookies 2

Look no further.  Your search has ended.  Bells are ringing.  Angels singing.  These blissful cookies will become a family favorite.  I dare you to each just one.

milk chocolate toffee chip cookies

Milk Chocolate Toffee Chip Cookies

Ingredients:

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
1 11.5 oz bag Nestle Milk Chocolate Chips
2 8-oz bags Hershey’s Heath English Toffee Bits’O Brickle Toffee Bits

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in Milk Chocolate Chip morsels and Toffee Bits. Refrigerate dough for at least 4 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

Cheers & Hugs,
Jodi

Rolo Chocolate Caramel Cookies

Rolo Chocolate Caramel Cookies 2

I am constantly looking for new twists on my traditional “almost famous” chocolate chip cookie recipe.

Rolo Chocolate Caramel Cookies

When making cookies this past week, I substituted chopped mini Rolo candies for the chocolate chips.

Rolo Chocolate Caramel Cookies 3

I can usually resist my own cookies, but I may never make these again, because I could NOT pass them up!

Rolo Chocolate Caramel Cookies

Ingredients:

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 Pouch Bags of Mini Rolo Candies (chopped – I cut each mini Rolo in half)

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chopped Mini Rolo Candies. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

Warning!  These are highly addictive!  Enjoy!!

Cheers & Hugs,

Jodi

Sugar-Free (Almost) Chocolate Oatmeal No Bake Cookies

almost sugar free chocolate no bake cookies 2

Do you remember these chocolately no-bake cookies from your childhood?

My Grandma’s friend and neighbor, Audrey, used to make these in the summer, and I loved them.

almost sugar free chocolate no bake cookies 3

I hadn’t thought about them or had them in a long time.  Then I noticed my friend, Janet, posted this healthy, no-sugar version on her Facebook page.

Yesterday was our first day home from vacation, and there were no cookies in the house.  That is something that doesn’t happen often around here! 

Knowing we were heading over to our oldest son’s and daughter-in-law’s house for a visit, I didn’t want to go empty handed, so I thought I would give this recipe a try.

almost sugar free chocolate no bake cookies 1

The original recipe from my childhood calls for 2 cups of sugar, 1/2 cup of butter and 1/2 cup of milk.

This recipe has NO sugar (except for what is in my peanut butter – but if you used natural peanut butter, it would have NONE!).  Honey is used instead, and I use local honey (Molinaro Apiaries here in Mars).  Have you heard that using local honey can help treat those with allergies as you ingest small doses of pollen the bees carry that is local to you and builds antibodies like getting a “vaccine?”

This recipe has no butter.  It uses healthy coconut oil instead.  And it uses no milk.

And best of all…. these “healthy” cookies taste DELISH!

almost sugar free chocolate no bake cookies 4

And… they take only minutes to make.

They are best eaten right out of the freezer on hot summer days.

The recipe Janet shared is from 12 Tomatoes, and they say the recipes makes three dozen cookies.

WHY do I always only get HALF the number of cookies any cookie recipe calls for?  I got exactly 18…. One and one half dozen.  Do I really make my cookies TWICE as big as everyone else!?!!???  🙂

It was good to be back in the kitchen – even if only briefly – and not really baking!

But it was even better to be with our “kids.”  And I played ladder golf for the first time.  Us girls ALMOST won!

Sugar Free (Almost) Chocolate Oatmeal No Bake Cookies

  • Servings: 1-1/2 - 3 dozen
  • Print

Ingredients

  • 3 cups quick-cooking oats
  • 3/4 cup honey
  • 2/3 cup natural peanut butter (I didn’t have “natural” so used Jif – thus the “almost” sugar free reference)
  • 1/2 cup coconut oil
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

  1. Line 2 baking sheets with parchment paper.
  2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until well blended and smooth.
  3. Stir in oats, cocoa powder, vanilla and salt and mix well.
  4. Drop cookies by tablespoonful onto parchment-lined baking sheets
  5. Place in freezer for at least 15 minutes to set.
  6. Store in an airtight container or Ziploc bag either in the fridge or freezer.

Enjoy!

Cheers & Hugs,
Jodi

Caramel Stuffed Milky Way Cookies

Caramel Stuffed Milky Way Cookies

Can you even imagine…..

cookies with chopped up mini Milky Way bites…

and then….

stuffed with some ooey gooey caramel right in the middle?!

Caramel Stuffed Milky Way Cookies 3

Yep – that’s what I made last weekend when I needed a treat to take to a party.

I had the cookie dough ready with the chopped up Milky Way bites, when my oldest son texted me a photo of some caramel stuffed chocolate chip cookies with this message:

“Here is your next challenge.”

Well – I do love a challenge…

And I did happen to have a bag of caramels in the pantry…

Caramel Stuffed Milky Way Cookies 4

so why not?!  If caramel stuffed chocolate chip cookies are good, wouldn’t they be even more amazing with chopped up Milky Way bites?

And O. M. G.!

My youngest son said they are his new fave!  Woohoo!  Score!

Caramel Stuffed Milky Way Cookies 5jpg

Milky Way Caramel Stuffed Cookies

Ingredients:Caramel Stuffed Milky Way Cookies 2

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 8-oz bags Milky Way Unwrapped Bites, chopped
1 bag of Kraft Caramels, unwrapped

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chopped Milky Way Bites. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Push a small indentation in center with your thumb and place an unwrapped caramel.  Wrap dough around to enclose.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

Enjoy the chocolatey, caramely, ooey, gooey yumminess!

Cheers & Hugs,

Jodi

Milk Chocolate Caramel-Filled Chip Cookies

Milk Chocolate Caramel Filled Chip Cookies Stacked

If you give a mouse a cookie….

He’s going to ask for a glass of milk.

Milk Chocolate Caramel Filled Chip Cookies and Milk 2

And then he’ll probably want a straw.

Milk Chocolate Caramel Filled Chip Cookies

As I was looking at these shots of my latest twist on chocolate chip cookies, I couldn’t help but be reminded of that fun children’s book.

Milk Chocolate Caramel Filled Chip Cookies Stacked 2

Especially after this stack – I kept thinking… more – More – MORE!

Milk Chocolate Caramel Filled Chip Cookies and Milk

I bake chocolate chip cookies A  LOT.

I’m kinda known for it.

Especially with our sons’ friends.

And I love the joy it brings – the smiles they create – the happy tummies – the grateful hugs.

But I get bored with the same old thing, so I am always looking for a way to change them up a bit – as you may have noticed if you’ve been hanging out here at LifeinBetween.me for any length of time…  (Fresh Raspberry Chocolate Chips, Girl Scout Thin Mint Cookies, Peanut Butter White Chocolate Chip…)

This latest version was a BIG HIT!

Instead of semi-sweet morsels, I used the new Nestle Toll House Delightfulls Caramel Filled Morsels.

Could you just die?!!?

Milk Chocolate Caramel Filled Chips in a cookie!!

I used my tried and true chocolate chip cookie recipe – subbing these DELIGHTFULL morsels for the regular chocolate chips.

Easy Peasy – and guaranteed to be a Big Hit with whoever you decide to share these with!

And PS – I had forgotten how amazing a chocolate chip cookie tastes dunked in milk!     I have not done that in ages, but sampled a bite after this “photo shoot.”

Grab a glass of cold milk – even if it is Skim – and DUNK!

Pure delight!

Kicked Up Milk Chocolate & Caramel Chip Cookies

Ingredients:Milk Chocolate Caramel Filled Chip Cookies Stacked 2

4 sticks butter, softened
1 1/2 cups packed brown sugar
1 1/2 cups white granulated sugar
2 tsp vanilla
4 eggs
2 tsp baking soda
2 tsp salt
5 cups all purpose flour
2 9-oz bags Nestle Toll House Delightfulls Milk Chocolate Caramel Filled Morsels

Directions:

With electric mixer, beat butter and sugar together until completely incorporated. Add vanilla and eggs, and beat until light and fluffy. Add baking soda and salt, and mix another minute. Gradually add flour and beat until well incorporated, but do not overbeat.

Fold in chocolate caramel morsels. Refrigerate dough for at least 2 hours or up to 2 days.

When ready to bake, preheat oven to 375 degrees F. With your hands, form a cookie dough ball about 1-1/2 inches in diameter.  Place on baking stone. Bake for 8-10 minutes. Do not overbake. Allow to cool on baking stone for 2-3 minutes, then remove to cooling rack to cool completely.

Cheers & Chocolatey Caramely Hugs,

Jodi

Chewy Butterscotch Toffee Cookies

butterscotch toffee cookie

BIG butterscotch flavor ROCKS this new cookie recipe I tried that is based on a suggestion a friend recently shared from Taste of Home.

butterscotch toffee cookies

These SUPER EASY chewy, buttery cookies are LOADED with butterscotch chips that just burst with flavor in every bite!

butterscotch toffee cookies 2

If you are looking for something new and different to take to a picnic, share with friends, dunk in milk, nosh on with a cup of coffee or satisfy your sweet tooth for a late night snack, whip these up in minutes and toss in a Ziploc bag in your freezer to have on hand.  You will NOT regret.

Butterscotch Toffee Cookies

  • Servings: Approx. 3 dozen
  • Print

Ingredients:butterscotch toffee cookie

Directions:

Preheat oven to 350°. In a large bowl, beat eggs and oil until blended.  Add cake mix and flour and mix well. Fold in chips and toffee bits.  Refrigerate dough for a couple hours or overnight.  Roll into 1 inch balls and place 2 inches apart on a baking stone. Bake 10 minutes or until golden brown. Cool 1 minute before removing to wire racks.