Tag Archives: desserts

homemade red velvet poptarts with cream cheese filling

The inspiration for these red velvet poptarts came from this thing I call my life notebook. You know, it’s a notebook stuffed full of life goals, to-do lists, blog posts, places to visit, books I’ve read, and grocery lists from months ago. And sometimes I leave myself little hints in the margins, like “move this to a google doc” (but it feels so much better to see my own handwriting!) and other suggestions, like “make something with clay.”

Well, the idea for these poptarts came from those margins. I don’t remember even writing this note to myself, but as I scanned the past pages of my notebook, I saw it in the interior-left top corner, a message from a brilliant, or maybe just hungry, lady:

“Make: Red Velvet Poptarts.”


What a great Valentine’s day post! As I decided to commit to this endeavor and scanned the internet for a decent red velvet poptarts recipe, I became increasingly nervous. I couldn’t find one. Are they impossible to make? Kellog did it (gross). Eventually, I came to the decision that I’d have to wing it.

Homemade Red Velvet Poptarts

So here it is, a recipe that I developed, almost entirely from scratch.

If you’re going to make these red velvet poptarts for a Valentine’s Day surprise, give yourself some time. There’s a lot  involved. You can make these a day ahead of time and simply re-heat them in the oven at 300 degrees for a few minutes.

Homemade Red Velvet Poptarts

homemade red velvet poptarts
Prep time
Cook time
Total time
Red Velvet poptarts with cream cheese filling from scratch!
Recipe type: breakfast
Yields: 12 pastries
For the pastry
  • 2 cups flour
  • 3 tbsp cocoa powder
  • ¼ c sugar
  • 1 tsp salt
  • 2 sticks of cold butter, cubed and cold
  • 2 large egg yolks
  • ¼ cup buttermilk
  • ½ tsp red food dye (note: I used icing gels, you may need to use more food dye if you're using regular dye)
For the filling
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 2 tbsp milk
Egg Wash
  • 1 egg
  • 2 Tbsp water
  1. In a small bowl, whisk together the eggs, buttermilk, and red food coloring, until blended.
  2. In a large bowl, sift together the cocoa powder, flour, sugar, and salt until well combined.
  3. Using a pastry blender push in the chunks of cold butter. If you don’t have a pastry blender, you can use your hands and a fork. Cut in the butter until there are no large pieces and your flour mixture resembles coarse, damp sand.
  4. Fold in the wet ingredients until everything is well combined.
  5. Shape the dough into two or four small balls. Wrap them in cling wrap and place them in the fridge for an hour to rest.
  6. While the dough is in the fridge, using an electric mixer, whip together all of the ingredients for the filling until it’s smooth. Store in the fridge until it’s ready to use.
  7. After you’ve let the dough rest, flour a surface to begin rolling it out. Using a floured rolling pin, roll your dough into a flat, thin piece.
  8. Using a cookie cutter or a knife, cut the dough into symmetrical rectangular pieces.
  9. Decide which piece will be the top of your pastry and poke a few holes in it using a fork.
  10. Place each bottom layer on a silpator parchment paper and add some filling in the middle of the square, being careful not to over-fill.
  11. Whisk together an egg and 2 Tbsp of water to create an egg wash.
  12. Using a pastry brush, brush the egg wash on the edges of the bottom piece of dough.
  13. Place the top piece of dough over the bottom piece. Gently press the edges of the pastry together using your fingers, then go back around and press the edges using a lightly floured fork.
  14. Once your pastries are all set, place them in the oven and bake at 375 for 22-25 minutes.


Red Velvet Poptarts Step-by-Step Instructions

In a small bowl, whisk together the eggs, buttermilk, and red food coloring, until blended. Note: I used red icing gel, which is highly pigmented. If you’re using regular food coloring (which is totally fine) you may need to increase the amount of dye you use.

In a large bowl, sift together the cocoa powder, flour, sugar, and salt until well combined.

Homemade Red Velvet Poptarts

Using a pastry blender push in the chunks of cold butter. If you don’t have a pastry blender, you can use your hands and a fork. Cut in the butter until there are no large pieces and your flour mixture resembles coarse, damp sand.

Homemade Red Velvet Poptarts

Fold in the wet ingredients until everything is well combined.

Shape the dough into two or four small balls. I found it easier to roll out four small ones. Wrap them in cling wrap and place them in the fridge for an hour to rest and firm up. I didn’t have any Saran wrap, so I just used Ziplocks.

While the dough is in the fridge, using an electric mixer, whip together all of the ingredients for the filling until it’s smooth. Store in the fridge until it’s ready to use.

After you’ve let your dough rest, flour a surface to begin rolling it out. You’ll want to get this as thin as possible without risking ripping the dough. The tarts that came out thicker were a little too heavy on the crust.

If at any time your dough gets too sticky, just pop it back in the fridge for a few minutes to firm up. Using a floured rolling pin, roll your dough into a flat, thin piece.

Then cut your rectangles for the tarts.

Ok, truth. This whole process will be a lot easier if you have a square shaped cookie cutter, which I didn’t. I spent some time trying to make perfect shaped rectangles and well, you see what I came up with. Let’s just go with it. Plus, my geometry skills needed a workout anyway.

So I used a pizza cutter and a knife and did an ok job at making rectangles and some squares  that were originally meant to be rectangles. Besides, I think the imperfect shapes makes homemade poptarts way more charming.

Once you’ve cut your rectangles, decide which one will be the top and which one will be the bottom of each pastry. For the top layer, use a fork and poke a few holes through the dough to make a vent.

Place each bottom layer on a silpat or parchment paper and add some filling in the middle of the square. I used anywhere from ½ Tbsp to 1 ¼ Tbsp of filling, depending on the size of my pastries. Be sure to avoid over-filling.

Whisk together an egg and 2 Tbsp of water to create an egg wash. Using a pastry brush, brush the egg wash on the edges of the bottom piece of dough. This will create a sealant for the pastry. See the picture below for proof that I’m a messy baker.

Place the top piece of dough over the bottom piece. (Hint: If you have two uneven sizes, try to put the larger size on top.) Gently press the edges of the pastry together using your fingers, then go back around and press the edges using a lightly floured fork.

Once your pastries are all set, place them in the oven and bake at 375 for 22-25 minutes.

You could and should double the filling mixture to create a frosting on the top of these. It’s delicious.

guest blogging: white hot chocolate with homemade whipped cream

I imagine most of us haven’t adjusted to the cold weather by now. I know I sure haven’t. As a source of solace, a way to console my loved ones, and a caring way to entertain guests, I always turn to hot chocolate. When my Miami-loving sister came to visit on one of our colder New York fall days, I made her a super decadent treat.



I’m sharing my white hot chocolate recipe over at From Gardners 2 Bergers, where I contribute posts monthly. You’ll want to check it out for a few reasons. First, it tastes just like Starbuck’s version. Second, I made my own whipped cream and I share the recipe. and Last, I also show you how to make chocolate shavings, in case you didn’t know how.

I hope you enjoy!

the best vegan cheesecake

I made a vegan cheesecake and it was perfect.

Vegan Cheesecake

I baked it for our Christmas celebration, which traditionally happens a few weeks after Christmas since Ryan and I are procrastinators when it comes to buying gifts and usually spend Christmas apart (with our families) anyway.

While I’m not going vegan, we are both trying to eat more ethically, so you’ll probably see a lot more vegan recipes on the blog.

Vegan Cheesecake

If you’re reluctant to try this vegan cheesecake recipe, don’t be. It is so good and easy to make. Basically, you put all of the ingredients into a food processor and pour it into a pre-made pie crust (the Keebler ones are vegan).

I’ll admit, when I tasted the batter, I was reluctant and thought it tasted like pureed tofu with sugar. But I followed through with it. Something happens when you put it in the oven, all of the ingredients and flavors blend together magically and you’re left with a very cheesecake-like product.  We devoured it.

This recipe is adapted from here. You’ll need a pre-baked pie crust, cashews, vegan cream cheese, vegan sour cream, tofu, vanilla extract, lemon juice, vegan sugar and maple syrup.


First, soak 1 cup of cashews for a few hours, or overnight. If you have a powerful food processor, an hour or two soak will work just fine.

Soak Cashews

After you’re done soaking your cashews, preheat the oven to 350 degrees.

Drain the cashews and throw them into the food processor with  the vegan sour cream, cream cheese, tofu, vanilla lemon juice, maple syrup and sugar.

Mix in Food Processor

Puree until everything is smooth and well combined.

Vegan Cheesecake Batter

Then pour it into your pre-made pie crust.

Pour the Batter

And smooth out the top.

Vegan Cheesecake

Place in the oven for for 20 minutes. Then reduce the heat to 250 degrees and bake for an additional 20 minutes.

Once it’s done baking, place it in the fridge for a few hours to let it firm up. This part is pretty important. There was a noticeable difference in the cake’s texture when we ate it only a few hours after baking versus eating it the next morning (for breakfast). I recommend letting it set overnight.

Vegan Cheesecake

the best vegan cheesecake
Prep time
Cook time
Total time
This vegan cheesecake has a great consistency and flavor, even non-vegans will love it.
Recipe type: Dessert
Cuisine: vegan
Yields: 8
  • 1 pre-made graham cracker pie crust (the Keebler ones are vegan)
  • 1 cup raw cashews (soaked)
  • 4 oz. (1/4 block) of firm tofu
  • ½ cup vegan cream cheese
  • ½ cup vegan sour cream
  • 2 Tbsp maple syrup
  • ⅔ cup vegan sugar
  • 1 Tbsp vanilla extract
  • 1 Tbsp lemon juice
  1. Soak the cashews in water for 1 - 2 hours.
  2. Once the cashews are done soaking, preheat the oven to 350 degrees.
  3. Drain the cashews
  4. Add the cashews, tofu, cream cheese, sour cream, maple syrup, sugar, vanilla extract and lemon juice to a food processor.
  5. Puree all of the ingredients until well combined and smooth.
  6. Pour the cheesecake batter into the pre-made pie crust.
  7. Bake for 20 minutes at 350 degrees.
  8. Lower the oven temperature to 250 degree and bake for an additional 20 minutes.
  9. Remove from oven and place in the refrigerator for a few hours or overnight.


fall favorites: apple hand pies and turnovers

Have you been apple picking yet? I’m hoping to go again this weekend. I used the season’s first batch of apples to make hand pies and applesauce.

Apple Hand Pies-1

I like to use maple syrup in all of my apple desserts. It makes them so much better. I’ll warn you, making hand pies is a little labor intensive, but they’re worth it.

For this recipe, I used The Pioneer Woman’s Perfect Pie Crust. It is a great crust for hand pies, but I think next time I’d like to go with something a little more buttery. (always).

I used to be pretty adverse to making pies. Mostly, because I’m too stubborn and will always make my own crust. Also, and I recognize this is a minority opinion, I don’t really like pies.  I might be warming up to the idea though, especially with hand pies. For me, it’s always about the crust – the more, the better.

Hand Pies

Speaking of crust, can you believe I don’t own a dough roller? I used to. I’m pretty sure I lost a box of cooking utensils during my move. I can never surprise Ryan with pie, because I always have to ask to borrow his roller. And let’s face it, surprise pie is the best pie.

Apple Turnovers

I used a large coffee mug to cut the dough into circles, so these pies were about 3-4 inches in diameter. I decided to make a few turnovers, for the less voracious eaters. This recipe yielded about 12 whole pies, or 24 turnovers. I did a mix and match.Apple Turnovers

apple hand pies and turnovers
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These apple hand pies are perfectly bite-sized and great for fall.
Recipe type: dessert
Yields: 12 - 24
For the crust
  • One serving of your favorite pie crust, rolled flat. Make sure it's enough for the top and bottom of a 9-inch pie.
For the Egg Wash
  • 1 egg yolk
  • 3 Tbsp. water
For the Filling
  • 6 sweet baking apples, peeled, cored, and chopped into chunks
  • ¼ cup pure maple syrup
  • ½ cup sugar
  • 2 Tbsp. lemon juice
  • 1 Tbsp. cinnamon
  1. Preheat the oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
Making Egg Wash
  1. Whisk together the egg yolk and three tablespoons of water. Set aside.
Maple Apple Filling
  1. In a large pot, cook the apples, maple syrup, sugar, lemon juice, and cinnamon on medium heat until well combined and apples are tender. This takes about 20 minutes.
  1. Roll your unbaked pie crust flat.
  2. Using a cookie cutter or wide-mouthed cut, cut out 2-3 inch circles in your dough.
  3. Place about a tablespoon and a half of filling in the center of the bottom of your mini-pie.
  4. Go around the edge of the pie with a light layer of egg wash. I use this to help keep the pie sealed.
  5. Align the top circle of your pie with the bottom, and place it on top.
  6. Go around the pie and press the edges of the crust down with a fork to seal it.
  7. Use a knife to cut a few slits at the top of your pie.
  8. Using a pastry brush, place a light layer of egg wash on the top portion of the pie.
  9. Place six mini-pies on the baking sheet.
  10. Bake for 20 minutes or until the pies turn golden brown.
For Turnovers
  1. If you just want to make the turnovers, only add the filling to one round of dough. Fold the dough over the filling and seal with the fork and egg wash method I used above.

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cranberry-orange donuts

One of the glorious aspects of moving to Brooklyn has been the never-ending section of places to eat. How will I ever get to them all? But, I do have a gripe about my neighborhood’s lack of decent breakfast places. Aside from the French Bakery downstairs (ok, so I guess it’s not that bad), it’s hard to find sweet breakfast foods, except for the Dunkin’ Donuts down the street.

I don’t think I’ve ever had Dunkin’ Donuts before I moved to NY. There was a surprising lack of them  in Tallahassee, and I see why. They are the worst. Like, they sort of ruined my Sunday morning, their donuts are that bad.

Seeing this as a challenge, I bought this donut pan (it’s on sale!). Now, I’ve spent the past two Sundays making donuts. Unfortunately, the first round was a little disastrous but these were much improved.

Cranberry-Orange Donuts

cranberry-orange donuts
Prep time
Cook time
Total time
Recipe type: Breakfast,
Yields: 16
  • ½ cups (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 Tbsp orange zest
  • 1⅔ cup flour
  • 1¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup half and half
  • ¼ cup water
  • ½ cup dried cranberries
Orange Glaze
  • 1¼ cup powdered sugar
  • 1 Tablespoon orange zest
  • 3 Tablespoons of half and half (You can use milk)
  1. Preheat the oven to 350 degrees.
  2. Zest the orange.
Combining the Ingredients
  1. In a large bowl, use a wooden spoon to combine the butter and sugar and mix until they're creamy.
  2. Slowly stir in the vanilla extract and eggs, one at a time.
  3. In a second bowl, whisk together the flour, baking powder, and salt. These are your dry ingredients.
  4. Begin pouring the dry ingredients into the large bowl of wet ingredients. Pour in the dry ingredients about a half a cup at a time and mix thoroughly after each pour. Mix until you are out of dry ingredients and everything is well combined.
  5. In a cup, mix together ¼ cup of half and half with the ¼ cup water. Note: You can just use ½ cup of milk, instead.
  6. Pour the milk mixture into the batter. Mix until combined.
  7. Finally, fold in the dried cranberries.
  8. Spray a donut pan with cooking release spray (I used pam). Fill the pan up half-way with the batter.
  9. Place in the preheated oven and bake for 12 minutes, or until golden.
Preparing the Glaze
  1. Pour the powdered sugar in a large bowl and stir in the orange zest.
  2. Begin whisking the mixture and add the milk in one tablespoon at a time.
  3. You can add more milk or water into the mixture if you want a more runny consistency.
  1. Dip the donuts into the glaze mixture or pour the mixture on top.
  2. If you dip the donuts, you may have to dip them multiple times, waiting a few minutes in between each dip.
  3. Allow an hour for glaze to harden.

I adapted the recipe from here. I didn’t have any milk, so I used half and half. I also used dried cranberries, but her recipe calls for fresh.

My roommates were apprehensive about the flavor combination, but it’s pretty incredible. There aren’t any donuts left.

sweet & savory plantains

Plantains Sweet & Savory

Ryan and I have had plantains on a weekly basis since moving to NY. They’re kind of a big deal here, at least for us. I don’t think I ate plantains even annually back in Florida.

And they were a labor of love, which are my favorite things to cook. A few weeks ago I tried and disastrously failed at cooking plantain chips from green plantains that never turned yellow. I tried again and decided to wait longer. The riper the plantain is the sweeter it gets. It took about three or four weeks for these to turn black.

black plantains

I moved twice and took these guys with me. That’s commitment.

On a side note, I was also the new girl who brought rotted fruit into the apartment. The concern was, “maybe you shouldn’t leave them on top of the toaster oven.”

But the embarrassment and the patience paid off. These were incredibly delicious and way cheaper than purchasing them at a restaurant.

How to:

Pour a thin layer of oil in a skillet over medium heat.

Slice the plantains about one inch thick. Place them in the skillet, making sure not to crowd them. Cook them until they’re brown on one side (2 or 3 minutes) and then flip.

To drain the excess oil, place the plantains on a plate covered with a paper towel. Begin eating them as you wait for the others to cook.

plantains on plate

I also got a little fancy and decided to batter some.

plantain batter

Sweet Battered Plantains

1/2 cup flour
2 tbsp. brown sugar
1 tsp salt
1 tsp cinnamon
1 egg
1/4 cup water 

Whisk together dry ingredients in a large bowl. In a separate smaller bowl, whisk together the egg and water. Pour the wet ingredients into the dry ingredients and whisk until they’re well combined.

Dip the raw plantains in the the batter. Place them in the oiled skillet and cook until the batter is golden and puffy, about 5 minutes. You may need a bit more oil for the battered plantains. When they’re done you can roll them in regular or powdered sugar for an extra sweet treat!

Yep, gooey and delicious. I was tempted to dip them in maple syrup. Will you try for me?

campfire treats: banana boats

It’s November, so while it’s freezing everywhere else, it’s perfect camping weather in Florida. Ryan and I have been lucky enough to go camping twice in the past month. We sleep in his childhood tent. It’s a little cozy and well-loved. Although it doesn’t have the bells and whistles that most tents at the campground have, I appreciate its history, the many trips we’ve had in it, and that I can set it up all by myself. Camping with Ryan is always a blast, and even though we’re both in sleeping bags, I always try to cuddle up next to him.

Of course, the best part about camping is the food. My friends and I are such foodies and this extends beyond the city limits. We bring it to the woods. Our last camping trip involved fresh cilantro and pickled asparagus. We’ve become pros at cooking over an open fire.

We’ve only recently explored the world of campfire desserts. It has been life changing.

Banana Boats

Cooking the banana over an open flame changes the texture. It’s almost like eating a gooey baked good. You can prepare your banana boat with any flavor combination, but I recommend any of the following: chocolate, peanut butter, marshmallow.


Place the bananas and your ingredients on a large piece of aluminum foil.

Then wrap the banana completely and place it over the fire. A low flame is better. You want to avoid putting it directly into a large flame.

Wrap and Cook

You also want to put the marshmallows face-up. They might melt too quickly and begin to burn. Low heat for longer will prevent this from happening. Low and slow, folks.

Depending on the size of your flame, five minutes should be enough time.

Next, mash it up!


You can eat it with a spoon right out of the boat or you can serve the mixture on top of graham crackers.


It’s pretty awesome. Don’t go camping without it.

banana boats
Prep time
Cook time
Total time
Make these on your next camping trip for an awesome dessert.
Recipe type: dessert
  • Bananas
  • Marshmallows
  • Peanut Butter
  • Chocolate Bar
  • Graham Crackers
  1. Place the banana over a large sheet of aluminum foil.
  2. Add your choice of ingredients.
  3. Place on a low flame with marshmallow side up.
  4. Cook for 5-10 minutes.
  5. Serve with graham crackers

fourth of july cake

I need more reasons to make cakes. Yesterday, I brought this patriotic cake to a party. I only took one photo with my iPhone. Taking pictures may never come naturally to me. Anyway, it was one delicious cake.

Let’s be honest, I consume a lot. I buy a lot of goods and services, many of which I don’t need. My thoughts on consumption are, “it’s ok to consume, if you’re creating at an equal output.” Of course this is an arbitrary rule, but it doesn’t change the fact that I struggle with the fact that I don’t create anything. My friends say, “but you craft!” But look at this blog. I don’t craft anymore. I found that crafting caused me to buy too many things: paintbrushes, fancy paper, yarn, and tons of baubles. Don’t even get me started on the hundreds of dollars of cake decorating supplies I have.

Yesterday, I had a conversation with a friend who said, “I think we are all creating and it doesn’t necessarily have to be a physical product.”

I like that idea. And in the meantime, at least I can create a tasty meal and a pretty cake. And I really want to ramp up my re-purposed craft projects.

In other news, Ryan and I are going to Apalachicola this weekend to stay in a Bed & Breakfast (my first one!) and soak up plenty of sun.

Cake details:
White Cake Recipe – Martha Stewart (Crumb alert! This was one crumbly cake.)
Buttercream Frosting Recipe – Savory Sweet Life (except, I was like 3 cups short of powdered sugar)

chocolate banana gelato ice cream sandwiches

chocolate banana ice cream sandwiches

I decided I was going to make an ice cream sandwich you couldn’t buy at the store. Ryan wanted a chocolate banana combo. So I went to the store to buy the banana ice cream.

It turns out, plain banana ice cream isn’t exactly a popular flavor. I could only find banana ice creams with mixed-in candies. The only plain-ish banana ice cream was a chocolate banana gelato.  This is where I become jealous of everyone who owns an ice cream maker.

ice cream sandwich gelato

Here’s the deal. If you make ice cream sandwiches with gelato, your job will be much harder. It melts instantly and it isn’t as dense are regular ice cream. But it can be done. I think my sandwiches would have much more shape if I used regular ice cream.

I also bought a pint of chocolate peanut butter gelato. But that pint made a beeline straight to my belly, so no sandwiches there.

Yields: 9 sandwiches (appx. 2 x 3 inches each)
Prep: 30 minutes (+ time it takes for your ice cream to harden)
Baking:  15 minutes

-1 pint of ice cream, softened
-1 1/3 cup flour
-1/2 cup cocoa powder
-1/2 cup + 2 Tbsp Butter
-1/2 cup sugar
-2 egg yolks
-1 tbsp. vanilla extract

other things:
-parchment paper
-cookie cutters
-lots of space in your freezer
-rolling pin

1. Line a 9×13 in cake pan with parchment paper.

2. Take your softened ice cream (or gelato) and spread it evenly throughout pan, so it’s about an inch thick. Don’t worry about trying to spread it the length of the pan, you just want it nice and even and an inch thick. Using gelato didn’t work too well. It was too mushy. It also melted too fast. If your ice cream is starting to melt, be patient and put it back in the freezer for a bit.

ice cream sandwich gelato

3. Place this in the freezer to re-harden.

4. Preheat your oven to 350 degrees.

5. In a small bowl, sift the flour and cocoa powder together. I don’t have a sifter (I know!), so I always use a wisk.

cocoa and flour

cocoa and flour together

6. In a large bowl, beat the sugar and butter together until soft and fluffy. I used an electric hand mixer for the next couple of steps.
butter and sugar

butter and sugar

7. Then beat in the two egg yolks.

egg yolks

8. Add in the cocoa and flour mixture and continue to mix. It’s going to look very crumbly.

cookie crumbles

9. Don’t forget to add the vanilla.

10. At some point, I had to switch to a wooden spoon to combine all of the ingredients. Once everything is combined, pat it down into a ball (or a blob, in my case) and transfer it to your rolling area.

cookie crumble blob

11. Prep your rolling pin with flour and roll out the cookie mixture until it is about 1/4 inch thick.

flat cookie dough

12. Use your cookie cutters to cut the dough into a square shape.

cookie cutter

13. Place on a parchment paper lined baking sheet and bake for 15 minutes.

baked cookies

14. Let those cookies cool. Now go grab your ice cream. At this point, the gelato was as firm as it was going to get. It might take a little longer if you’re using ice cream. Use the same cookie cutter to cut out your ice cream. Then place the square ice cream on top of the cookie. Since the gelato was lacked shape, we just did something like this:

15. Cut the shape of the gelato with a knife, which didn’t really work, so we just sort of scooped it up instead.
melted gelato

15. Place a blob of gelato on top of a cooled cookie.

16. Squish it with another cookie and use your fingers to lick up the stuff that falls out on the side.
ice cream sandwich

17. Put it back in the freezer for a bit, to let it firm up. Then eat!
ice cream sandwich

After a few hours in the freezer, the gelato firmed up. These were absolutely tasty. The cookie tastes like a mix between an Oreo and a shortbread.