Happy Spring!!

Yesterday was the first day of spring, although it sure didn’t feel like it in Nebraska. It was pretty chilly, but not as bad as Minnesota, where my friends and family were dealing with tons of snow and very chilly temperatures.

But that doesn’t mean we can’t enjoy spring anyway! To me, spring means bright colors and bright flavors and glazed citrus doodles seemed like the perfect recipe to try!

The cookies were quick to make and smelled amazing when they came out of the oven. I’m not normally a fan of lemon flavor in desserts, and I actually debated just doing all orange, but I’m glad I didn’t. The lemon didn’t overwhelm the cookie or the glaze, it just added a nice zippy brightness.

The glaze proved to be more time consuming than making the actual cookies. I decided to place the cookies on metal cooling racks and then glaze them so the extra glaze would drip away–an excellent idea since the glaze is very sweet and each cookie doesn’t need much on top. I also used an offset spatula to help drizzle the glaze more uniformly on each cookie.

When the recipe appeared in the magazine, I noticed a few tweets and complaints to the editors that their cookies didn’t come out correctly or tasted poorly. I didn’t have any issues, but there are some things to note:

-When it says cream the butter and sugar until light and fluffy for about three minutes, cream the ingredients for three minutes. It may sound like a long time, but it really does make a difference. Having softened butter and room temperature eggs will also greatly help.

-When zesting the lemons and oranges, make sure you don’t zest down to the pith, or the white part of the fruit. It’s bitter and will definitely make your citrus tones not pleasant.

Glazed Citrus Doodles (from Everyday Food)

  • 2 3/4 cups all-purpose flour (spooned and leveled)
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 2 tablespoons grated orange zest, plus 3 tablespoons juice (from 2 oranges)
  • 4 teaspoons lemon zest, plus 3 tablespoons juice (from 2 lemons)
  • 2 large eggs
  • 2 1/2 cups confectioners’ sugar
  • Preheat oven to 350 degrees, with racks in upper and lower thirds. Whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter, granulated sugar, 1 tablespoon orange zest, and 2 teaspoons lemon zest on medium-high until pale and fluffy, 3 minutes, scraping down bowl as needed. Beat in eggs, one at a time. Add flour mixture; beat to combine.
  • Roll dough into 1-inch balls and place, 2 inches apart, on parchment-lined baking sheets. Bake until edges are lightly golden, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks and let cool completely.
  • Whisk together 1 tablespoon orange zest, 2 teaspoons lemon zest, citrus juices, and confectioners’ sugar until smooth. With a small spoon, spread glaze over each cookie. Let set 1 hour. Cookies can be stored in an airtight container for up to three days.


Christmas Cookies

My family has Christmas on Christmas Eve so I got to spend Christmas with my best friend Jill. We always make time to hang out when I’m in town, but this get together was extra special: I was finally able to see her new house and we were going to break in her kitchen and bake up a storm!

Jill’s house had two things I was horribly jealous about: her killer pantry and an oven that also did convection. I ooohed over the oven and excitedly told her to let me know how it works when she uses it. She just laughed, admitted she barely knew how to use the oven on its regular baking settings and that next time I was over I could break in the convection (I’ve already looked up how to cook/bake things that way and bookmarked the pages). I also drooled over her one extra large burner. I have some hefty pans that barely fit on our burners and I’m very curious how hers would handle my pans.

The pantry of my dreams…

Her microwave also does convection

We had some basic cookie supplies, but Jill isn’t as avid a baker as I am so we didn’t have a lot of basic kitchenwares we needed. Thankfully, her parents live five minutes away so we raided her mom’s kitchen and were set!

We initially set up this baking day to make a cookie we’d seen on Pinterest called Meltaways. However, we thought we were short on supplies (extra blocks of room temperature cream cheese) so we went to plan “B:” Betty Crocker cookie mixes in the pouches. I have only used the premade mixes once (I feel if I’m going to make cookies, it’s just as much work to make them from scratch), so I was a bit iffy how they’d taste. I was happy to see all the mixes called for butter (yay!). They were quite easy to make and more importantly, they tasted good. We ended up making one batch of chocolate coated chip cookies and a double batch of mint chip cookies. To make things more festive, we dyed the mint cookies red and green.

The first batch of cookies!

Our very festive mint cookies made the whole kitchen smell wonderful. It was hard to not to eat them by the handful…

We took a quick lunch break and started on the Meltaways. Thanks to her severely shattered iPhone, we’d misread the amount of cream cheese we needed….Oops.

The Meltaways claim they can be made in under an hour and we were able to make them very quickly, but the recipe we used was a little too vague. I mean, they turned out fine, but it would have been helpful to have an idea what the cookies should look and feel like when they’re done (slightly browned on the edges, set in the center, etc.) instead of just 10 to 12 minutes. The recipe calls for pressing the dough with a glass dipped in powdered sugar, but when Jill went to do it, she thought she needed to dust the dough, then press, but I suggested we lightly grease the bottom of the glass with butter, dip it in powdered sugar, press and redip in sugar as needed. She also didn’t know how thick or thin the cookies needed to be when we pressed them. The first couple were too thin, but we got the hang of it.

The ingredients are very basic: flour, powdered sugar, butter, vanilla and cornstarch. Yes, cornstarch. I’ve seen recipes that say to use/add cornstarch to make a softer cookie so I was curious to see what the dough would feel like.

Jill was VERY excited to put her canisters to use, and loves to play with flour (something that started as a child baking with her family)

The second tray of Meltaways

The dough was very soft and felt like a smoother version of play dough. It scooped out into some of the nicest looking rounds of dough I’ve ever seen. Our goal was to dye the dough yellow and do the cream cheese frosting in blue as a nod to Hanukkah, but we were using liquid coloring and our blue wasn’t what we wanted so we did purple. I wasn’t sure how much frosting to put on top, but since the frosting is just powdered sugar, vanilla and cream cheese, I knew it’d be pretty sweet so I went fairly light.

The finished product!

We were so excited to try the Meltaways, but I think all the sugar and junk food we’d eaten earlier in the day ruined our tastebuds because neither of us was too impressed with the cookie. They weren’t bad, but not as magical as we’d hoped. I brought a bunch of cookies home and had my mom and aunt try the Meltaways; they both loved them and thought they were quite tasty. I was planning to try one the following day, but the ladies had eaten all the ones I brought home.

I loved spending the day with Jill and I think it’s one of my favorite Christmas memories to date. I haven’t baked with someone else in aaaaaaaages and I’d forgotten how much fun it is. Even doing the dishes was kind of fun, and I hate doing the clean up!! We don’t know when we’ll be able to get together again, but we’ve already started planning our next baking adventure.

An Ode to Fall

Happy fall everyone! Sure I’m late according to the calendar but it seems like once October hits, fall-related stuff goes into overdrive. I’ve seen numerous subway art signs or scrapbook layout pages listing things to enjoy during fall, so I thought I’d share some of my favorites!

  • Sweaters: I will openly admit I am obsessed with sweaters/hoodies. My collection is larger than it should be (I still buy them, though since y’know you need different weights for different temperatures). In fact, I’m sure my close friends and family would call me a sweater/hoodie hoarder in a heartbeat. I always have a sweater/hoodie with me no matter what the season or temperature outside (air conditioning can be chilly!!), but my collection gets heavily used starting now. There’s something soothing about wearing one; it’s like a cuddly hug.
  • Mittens, scarves and hats: This is kind of a catch-22 because hauling the small tote of winter weather accessories from the closet means eventually we’ll have…s-n-o-w (I dare not say it aloud, especially since parts of Minnesota already got a good three inches), but I have a fun, colorful collection, and hey, if I’ve gotta stay warm, I might as well do it in a fun way, right? It’s also kind of a good excuse to not spend nearly as much  time on my hair (I’m sure I’m not the only gal who has thought this and done the same) which can mean extra time in my warm bed. Having experienced some reeeeeally cold temperatures, I will take warmth over styled hair any day.
  • Pumpkin, pumpkin, pumpkin!: I know many people know it’s fall when Starbucks rolls out the pumpkin-flavored drinks, but I don’t like coffee (and if I can pick my coffee place, I’m going Caribou all the way!) so for me it’s other pumpkin treats that get me excited. My all-time favorite would have to be pumpkin bars with cream cheese frosting. I don’t know why I don’t think to make them any other time of year, it’s not like they’re hard to do and they’re super easy, but when I see a tray of them, I will most likely eat my weight in them. I’m hoping to try out Martha Stewart’s Pumpkin Doughnut Muffins this year, too.
  • Hot beverages: It’s finally time to move some of our mugs from waaaaay at the top of the cabinets to a more accessible area, as well as pull the Tassimo out of storage. Since neither Mike or I drink coffee, we prefer teas, cider or cocoa with gobs of whipped cream. My favorite chilly weather drink is one I discovered during college thanks to the local coffee place, Coffee Bene: chaider, a spicy, sweet mix of chai tea concentrate and apple cider. I don’t even want to think about how many I drank while at St. Thomas (especially when they added a mini version of Bene in the library, which I passed all the time).
  • Baking!: Most of the summer I’ve either been too busy to bake, or it’s been way too hot to want to turn on the oven, but nothing is more satisfying than having the house smell like freshly baked bread or various sweets. Maybe I kick baking into high gear because my mind knows Christmas is approaching and my baking skills need to be refreshed. I am very excited to put my Breville mini pie makerto good use, as well. I’m hoping I can make a few batches and freeze them so I’ll have some on hand to have with meals or to give as gifts. 
  • Leaves: Despite my allergies being seriously out of control, I do enjoy seeing the leaves change colors, and it makes walking in the neighborhood seem new and different. It’s been extra fun because Nova just discovered the joys of trying to catch falling leaves and the fun sounds of running through a pile of leaves (she’s also tried to eat a few….). When I see some really pretty leaves on the ground I remember a craft I did very early on in my elementary days where we ironed them between waxed paper and hung them up like a collage to form a large tree. 
  • TV is back: To me, this is the easiest way to tell what season we’re in. There are sooooo many programs I’ve been dying to see, some since late spring. I am a little bummed everything I watch seemed to shift days and times and many are now airing at the same time, though. This is really less of a problem since we don’t actually have cable, but I won’t lie, for certain programs/episodes like season premieres or finales, it is KILLER to wait for them to be available. My list of cherished programs is much too long to get into, but based on what I’ve seen so far, a few of my favorites include: Sons of Anarchy; The Good Wife; Downton Abbey and Law & Order: SVU. Very excited for Merlin, Misfits, Burn Notice and Top Chef to reappear soon, too! 
  • Watching The Nightmare Before Christmas: Some people like horror movies this time of year. I do not. Instead, I confess I will watch this repeatedly from now until January. And I don’t mean like, two or three times. We’re talking at least five. It’s seriously like my fall version of Elf or other holiday movies we’ve all seen a million times: it’s tradition. I have no problems bursting out into song along with the movie, or wherever it seems fitting. When I lived at home with my mom and aunt, they’d always shake their heads when they saw me watching it yet again, but even my mom has to admit seeing it once and a great while is pretty fun. 
  • Apples: While I haven’t been to an orchard to pick my own apples for a few years, I love going to the grocery store and seeing what they have. The selection here in Nebraska is quite a bit different than Minnesota’s, too, but not in a bad way. I’ve gotten to sample a lot of kinds over the years, and I swear I’ll remember which ones I really liked and how to use them and I never do. One of my favorite apple varieties is the McIntosh. I love the soft texture and when it’s made into applesauce it kind of has a faint pink hue to it. They are small enough that I feel they’re the perfect sized apple to slice and dip into caramel (although I can never get the apple to caramel needed for dipping ratio right).

What do you guys look forward to when it’s fall? Have any fun traditions or recipes you have to make before winter hits?

Easter Celebrations

Happy Easter and Happy Pesach/Passover to those who celebrate either holiday.

I wasn’t able to make it home for Easter again, but it will be fun to spend it with the boyfriend’s family. His mom always puts on a lovely dinner, and usually the kids bring simple things like bread or sides.

I’m always kinda sad I don’t get to do something baking-related. I have quite a few Easter/spring themed baking items I haven’t gotten to use yet. I could make them for us, but the batches are usually too large for two people to split (at least healthily).

I was already plotting which side we’d bring or which bread/rolls I’d bring (the cloverleaf rolls I made for Thanksgiving were a huge hit, but I’d seen some awfully cute bunny rolls I was tempted to try) when he gave me the surprising news I’d always wanted to hear: “You need to make dessert for about 10 people.”

As I mentioned before, his mom is a great cook/baker and usually provides desserts that everyone loves. The excitement of baking and sharing a themed dessert I figured I’d feel was nowhere to be found. Instead it was quite a bit of nerves with a teeny hint of fear: what on earth would I make and would it measure up to his mom’s past yummy goodness? In my mind, being tasked with dessert was kind of an honor, like being really “in” the family and I did not want to mess it up.

I spent quite a lot of time pouring over my hefty collection of recipes, pondering and frequently asking him what the family would like or what they’d had in the past. Alas, he was little help and told me to stop worrying so much. I will admit I probably did worry a bit too much, but I’m sure most people can relate to wanting to do something well for your significant other’s family, no matter how well you get along and how well you know each other.

I finally decided to bring two desserts: a springy, strawberry frozen loaf and a chocolate cream pie. From scratch.

The strawberry loaf was a hit when my mom and I made it for an Easter a few years ago. The recipe is very easy and looks quite nice on a table. It also served 12 people, but I worried if people wanted seconds they’d be out of luck. And really, getting rid of extra dessert usually isn’t too hard.

Enter the chocolate cream pie! Easter and chocolate go hand in hand. His dad loooooooooves chocolate so I’m really making it with him in mind, especially since he’s been at our house for about a month (or more) working on our basement.

I decided to use a recipe from Martha Stewart’s Pies and Tarts book. I have never made a custard pie from scratch in my life so I was a little hesitant, but I’d had success with the other pie I’d made from the book and the instructions seemed easy to follow so I figured I could handle it. In the end it was quite a bit of work (so much whisking!), but maaaan, the chocolate custard is to die for. When the chopped chocolate was melting into the milk, I really wanted to grab a mug and drink it like hot cocoa, but I resisted. Okay, I had about a tablespoon (note to self: make hot cocoa this way once next fall/winter. YUM.).

My biggest frustration was the crust. It was another recipe that called for using chocolate wafers for the crust. Nebraska apparently isn’t cool enough to carry these magical wafers (or at least the four stores we tried weren’t) so it was time for plan “B.” If I had more time and it was for a less important occasion, I totally would have made my own chocolate wafer cookies, but instead I bought a bag of Oreo cookies. And scraped the filling out of 26 of them.

Slowly whisking the warm chocolate-milk mixture into the egg yolks was a bit worrisome. I had heard stories of people adding it too fast and cooking the eggs, so I went even slower than I needed to (better safe than sorry!). After even more whisking, I poured it into the crust. I apparently should have upped the number of Oreos because my crust wasn’t tall enough for all the filling (yay, leftover chocolate pudding for us!) so I ended up having to scoop some back out. Despite that, it looks lovely.

If only the kitchen was as lovely looking. Poor Mike had already done the dishes once and was quite disheartened to see the tower before him.
We have an agreement: since I cook, he does the dishes. I think it is the best deal ever     because I haaaate to do dishes (we don’t have a dishwasher). That isn’t to say I never do any. I always feel bad after I’ve done some baking because it takes so many dishes/utensils so I try to clean up as many as I can, or at the very least get them soaking. After doing dinner and both desserts (as well as all the other normal day things I do), it was a leave them soaking night.

I’m glad I got both desserts made ahead of time instead of trying to cram them in before dinner. I’m just hoping the frozen one unmolds well, the pie chills and sets up well and that both are tasty and well received.

Wrestlemania 28 Recap: Cookies!

Well, we had a great time with our friends on Sunday watching Wrestlemania 28. I was feeling kinda sad I didn’t post it late Sunday night or Monday, but when I saw The Miz and some others posting pictures from the event on Twitter this morning, I figured I was safe.

We went all fancy and made our own pizzas. this time instead of ordering some. Much yummier and everyone got what they wanted (hooray for a Hawaiian!!!). And of course, there was dessert. The very soft sugar cookies I made were a huge hit, especially with my boyfriend who really only wants and likes soft cookies. I wasn’t so convinced I liked them until they were frosted because in my book, it’s not a sugar cookie without frosting!

To fit the Wrestlemania theme, I went with colors that matched the logo this year, and to be extra crafty, I made some representing each main event wrestler, The Rock and John Cena (as well as an ode to The Undertaker and Booker T and his love of the word “dawg”). These have extra significance because our friends are on opposite sides for their favorite. Sammy has been Team Cena since she caught his hat; Jon has never and will never be Team Cena, and has enjoyed The Rock for years. I’m also a fan of The Rock, and he ended up getting more cookies than Cena (but only by one).

The hand-shaped cookies I thought were an excellent added touch for Cena’s, and Sammy LOVED them. Well, not the “I hate Cena” one, that was for Jon.

I even made a special cookie for their puppy, Cuddles. I love her dearly and she’s always so happy to see us, I couldn’t resist making her a cookie all for her. That’s what Godparents/aunts do. Yup, that’s right, we’re Godparents and it’s pretty darn awesome being Aunt Alyssa to Cuddles.

The Rock did ultimately win, which made for three very happy people and one not-so-happy person, but overall we had a great time. We couldn’t believe how quick Sheamus won his match, though–18 seconds. Seriously, I went out to their kitchen to check the pizza; had I not peeked out through the doorway at that moment I would have missed the whole thing. Thank goodness I’m a speedy walker.

It was fun to see The Undertaker hit 20-0 with his match versus Tripe H and Shawn Michael as guest ref (I happily ate my “20-0” cookie when it was done). It was overly dramatic at times, but the lovely embrace between the three when it was done was touching. I can’t even imagine how much their bodies hurt after the chairs appeared, especially The Undertaker. He had some huuuuuuuge bruises appearing well before they finished.

Jon and I decided we wanted/needed jackets like Chris Jericho had; kudos to whoever makes them. They are fun and flashy and a perfect fit for wrestling.

I must admit my favorite part of the night was seeing clips of Edge from the Hall of Fame ceremony, semi teary-eyed and truly appreciating the moment. I enjoyed watching him throughout his career and was sad to see his neck injury forced him to retire, but I’m glad he was smart enough to realize he needed to stop. He deserved all the applause and love he got from fans that night; it seemed like a fitting final end to his wrestling career.

Baking Bread: Ciabatta

In last year’s to do summer list, I wrote I wanted to bake more bread. Amazingly, I have made various forms of bread at least three times since that post and last month (still haven’t tried the challah bread like I said I wanted to!). I’m finally starting to feel like bread isn’t as terrifying as it sounds; you just have to be patient and follow the recipe. With this new confidence, I started sifting through recipes I’ve collected (Twitter and searching for random recipes or ingredients online has made my recipe list quite hefty) and found one for Ciabatta from TheKitchn. I’d been dying to make an at-home version of a sandwich I love from Romano’s Macaroni Grill that’s on ciabatta and after glancing at the ingredients and drooling over the pictures on the website, I decided I must make it.

My excitement dwindled a bit when I carefully read the recipe and realized I needed to start the night before to make a starter. So, I did our meal planning for the usual two weeks, scheduled in my copycat sandwiches and set a reminder in my phone to make the starter on the correct night.

I have never made a bread with this consistency before and it made me slightly nervous. My starter didn’t sound like the description, but it acted fine when I threw it in with the rest of the ingredients. Mixing it in my KitchenAid was a new experience, as well. I use it all the time for cookies and cakes, but I’ve never tried to knead something on speed 5 or 6 for 17 minutes. Like the article said, it did walk all over the counter, and I feared my motor wouldn’t make it, even with the few breaks I gave it during the kneading time. I never saw the point in needing one of the bigger, stronger KitchenAid mixers, but I totally get it now. And, I’ve decided when this one dies, or if I get the chance to upgrade, I’ll definitely go bigger.

Dumping the bread onto a well floured surface, shaping and moving the ciabatta bread was probably the trickiest part; I feared I had broken too many of the bubbles that make it so tasty, but after they were baked and I cut one open, I was rewarded with lots of nooks and crannies and bubbles.


Ta da!

I didn’t get 16 rolls, but the 12 I did get were beyond delicious. I couldn’t wait until they were cool, either. I had to crack one open and slather it with butter, risking burned/steamed fingers (it was totally worth it).

The copycat sandwiches also turned out well.


The Romano's Macaroni Grill copycat sandwich with Parmesan fries

I froze the few leftover rolls, thinking we wouldn’t eat them for a bit and I could test how well they last and reheat. I thought wrong. There’s only one left in the freezer and I’m not sure it will last much longer (it makes killer cheesy bread and is a great foundation for a breakfast sandwich!), but the ones we reheated in the oven were just as good as the freshly baked ones. We will definitely have more ciabatta rolls in the future, and I’m sure the copycat sandwich will make many more appearances on the meal menu. Want to try making your own ciabatta? Check out the recipe here: http://www.thekitchn.com/how-to-make-hom-159913

Ring-A-Lings for Gamma

Around the holidays, it always seems like I’m even more in the mood to bake for others. I mainly stick with cookies, but I have branched out into breads and yeast doughs more often this year. Breads and baked goods with yeast kind of scare me a bit, but I finally decided if I didn’t just go for it, it’d always seem scary.

Last time I was digging through my pile of recipes, I found one from my grandma (I call her Gamma) for these pastries called Ring-A-Lings (see below for the recipe). They sounded very good; kind of like an orange and hazelnut cinnamon roll. Naturally, I called Gamma and asked her about them. It turns out the recipe was from the 1955 Pillsbury bake-off competition. She raved about them, saying how tasty they were and how she made them on a regular basis. After questioning some of the instructions, I happened to mention them to my mom later that day and she also raved about how great they were. The next day I asked my aunt if she remembered them. She also gave them a fabulous review.

At that point, I knew I had to make them, but not wanting to attempt it on my own, I brought the recipe with me to Minnesota, thinking my mom would love to help make them. We had only decided to make cookies while I was home, but after scheduling a shopping outing with Gamma, we had the perfect reason to make them.

As it turned out, twisting and shaping the rolls wasn’t nearly as hard as the recipe had made it sound. And the hype surrounding them was dead on: they were crazy good. But, the most rewarding part was seeing the excitement on Gamma’s face when we brought her some to enjoy.

I will definitely make Ring-A-Lings again, but I’ll have to make a double batch so I can keep some for myself!

The finished product!

Ring-A-Lings (1955 Pillsbury Grand Prize Winning Recipe)
  • 4 to 4-1/2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 teaspoons grated orange peel
  • 2 packages active dry yeast
  • 1 cup milk
  • 1/3 cup butter
  • 2 eggs
  • 1 cup powdered sugar
  • 1/3 cup butter, softened
  • 1 cup nuts, ground  (I used hazelnuts, but pecans or walnuts would be delicious too)
  • 3 tablespoons sugar
  • 1/4 cup orange juice
Lightly spoon flour into a measuring cup; level off.  In a large bowl combine 2 cups of the flour, 1/3 cup sugar, salt, orange peel and yeast; mix well.
In a small saucepan, heat milk and 1/3 cup butter until very warm (120 to 130 degrees F).  Add warm liquid and eggs to flour mixture; blend at low speed until moistened.  Beat 3 minutes at medium speed.  Stir in remaining 2 to 2-1/2 cups flour to form a stiff dough.  Place dough in a greased bowl; cover loosely with plastic wrap and a cloth towel.  Let rise in a warm place until light and doubled in size, 40-50 minutes.
In a small bowl blend powdered sugar and 1/3 cup butter until smooth.  Stir in nuts; set aside.  In a second small bowl blend glaze ingredients; cover and set aside.
Line 2 large cookie sheets with parchment or spray with cooking spray.  Stir down dough to remove all air bubbles.  On a floured surface, roll dough to a 22×12 inch rectangle.  Spread the filling mixture lengthwise over half of the dough.  Fold dough over the filling.  Cut crosswise into 1-inch strips; twist each strip 4 to 5 times.  To shape rolls, hold folded end of the strip down on a cookie sheet to form center; coil strip around center.  tuck loose end under.  Repeat with the remaining twisted strips.  Cover and let rise in a warm place until light and doubled in size, about 30-40 minutes.
Heat oven to 375 degrees.  Uncover dough.  Bake 9 to 12 minutes or until light golden brown.  Brush tops of rolls with glaze.  Bake an additional 3 to 5 minutes or until golden brown.  Immediately remove rolls from the cookie sheets and cool on wire racks.