Strawberry, Basil & White Chocolate Ice cream + Magimix Gelato Expert Review


Ever since I started my blog, I missed having an ice cream machine. Before moving here, I used to have one where you have to freeze the bowl overnight. But the thing about living in Amsterdam is that space is limited, and that also means fridge wise. We’ve been living in a rental apartment which has a small freezer, so no space to freeze the bowl of those kinds of ice cream machines.

I’ve heard very good things about Magimix in the past. If you have never heard of them before, it is a brand known for their food processors. The Gelato Expert is the first Magimix product I have ever tested and I was not disappointed.


It is the upgraded version of the Turbine à Glace. It’s a self-freezing ice cream machine. You only need to turn it on 5 minutes before you are going to use it to pre-chill the bowl. It comes with two 2 liter bowls, one is fixed to the machine and the other one is removable. You just need to pour in a measure of brine or alcohol (I used gin) on the fixed bowl. Then place the removable bowl on top and switch the freezer on. After 5 minutes of pre-chilling, you are ready to pour in the ice cream mixture. Its’s easy and quick. Just keep in mind to add only about 1 liter of ice cream mixture to the bowl at a time, as ice cream increases in volume while it is churning. For sorbets, you can add about 1 ½ liters of mixture at a time.

The Gelato Expert has 3 automatic cycles: Gelato, ice cream and granita. You can change the cycles at any time. It also comes with a manual mode where you can adjust the churning time to the consistency that you wish. This ice cream only took about 20 minutes. If you have a mixture with alcohol, it will take longer as alcohol delays the freezing time. I also made an Elderflower & Grapefruit Gin Tonic Sorbet which took about 40 minutes. You can see the recipe by clicking here.



Overall, it is a great machine. It makes a smooth ice cream and sorbet without any large ice crystals. It is easy to clean and not very noisy. The removable parts are dishwasher safe, even though I don’t mind washing these kinds of things by hand. The Magimix Gelato Expert will be available soon in The Netherlands. You will be able to find it in big cooking stores and online by and Coolblue.

This recipe makes about 1 ½ liters of ice cream.


For the base:

1 ½ cups of whole milk

1 cup of heavy cream

1 cup of sugar

4 egg yolks

150grs of white chocolate, finely chopped

For the strawberry & basil part:

225gr of strawberries, hulled (you can use fresh or frozen, just remember to thaw them)

Juice of ½ a lemon

1 cup of basil leaves


In a large bowl, whisk the egg yolks with the sugar.

You’ll need to make a double boiler. Add boiling water to a medium saucepan and place a steel bowl over it over medium-low heat. Pour the milk into the bowl and let it come to a simmer. Once the milk has come to a simmer, slowly pour it into the egg yolk mixture while whisking it.

Then pour the mixture into the bowl of the double boiler and stir with a wooden spoon until it thickens. You know it is done when it coats the back of the spoon and the line that you draw with your finger stays. Turn off the heat.

Remove the bowl from the double boiler and add the chopped white chocolate. Whisk it until all of the chocolate has melted. Then add the heavy cream and whisk well. Let it come to room temperature and then place it in the fridge to chill.

In the meanwhile, chop the hulled strawberries and add the lemon juice. Place it in the fridge until ready to use.

Once the ice cream mixture is cold, remove it from the fridge. Blend the basil with the marinated strawberries until smooth. Then pass it through a fine mesh sieve. Add the strawberry mixture to the ice cream mixture and mix well.

Pour the ice cream mixture into your ice cream machine. I used the ice cream cycle of the Magimix Gelato Expert and it took about 20 minutes until it reached the consistency of ice cream. Then transfer the ice cream to a shallow container and cover it with plastic wrap (touching the ice cream). Place it in the freezer for at least 2 hours to firm up.

For more foodie inspiration, you can follow me on Instagram and Facebook.





Fried Avocado Tacos with Strawberry & Rhubarb Salsa


I saw rhubarb at the market a few of weeks ago and this recipe popped into my head. Then when I decided to make it, I went to the only stand where I had seen it and of course they didn’t have it anymore. So I kept coming back to check until this past Saturday when they had it again. Kid in a candy store kind of excitement on my end. I am thrilled about spring produce since with it comes new dishes and hope for better weather. And with hope, I really mean it since you never know if it’s going to be a warm or not. But seeing more produce at the market makes me happy and I am also looking forward to seeing more variety of flowers. We bought a rhubarb plant about a week ago at a farmer’s market and we are hoping that it will grow nicely so we can eat it later. Both my hubby and I love plants and with our new apartment with a garden being delivered this summer, we already ordered online plenty of seeds to plant.


Going back to the tacos, the avocado fries are very crunchy because of the panko coating. I added some honey to the salsa to balance out the sourness of the rhubarb.

This recipe is for 12 small tacos.


12 small tortillas

About 1 cup of vegetable oil for pan-frying the avocado

For the fried avocados:

2 avocados, halved, pitted and sliced lengthwise (I made them not too thick)

3 eggs, beaten

2 cups of flour

3 cups of panko


Garlic powder

Onion powder

For the salsa:

1 rhubarb stalk, sliced lengthwise in 2 and then finely sliced

1 red onion, finely chopped

5 large strawberries, hulled

5 tablespoons of chopped coriander

2 ½ tablespoons of olive oil

1 ½ tablespoons of honey

1 ½ tablespoons of apple cider vinegar




Sliced the rhubarb in two lengthwise and then finely slice it. Place it in a saucepan with boiling water over medium heat. Let it cook for only 1 minute (if you leave it too long it will become mush). Then drain it and chop it the same size as the onion.

In a large bowl, mix the onion, strawberries and rhubarb.

In a small container with a lid, mix the olive oil, apple cider vinegar, honey, some salt and pepper. Put the lid on and shake it to emulsify the dressing for the salsa. Then add it to the mix of the onion, strawberry and rhubarb. Add the chopped coriander. Adjust the salt and pepper to your liking. Set it aside until ready to use.

To make the avocado fries, first add some seasoning to the coating. Place the beaten eggs, flour and panko in separate bowls. Add some salt, garlic and onion powder to each bowl and mix well.

Then coat each avocado slice in the flour, then the eggs and finally the panko. Once all the avocado slices are well coated, pour the vegetable oil into a large pan over medium heat. Have a large plate lined with paper towels ready. Fry the avocado slices in batches until golden on both sizes. Place them in the prepared plate to soak up the excess oil. Season them with some extra salt if desired.

Once the avocados fries are done, warm up the tortillas in a pan. Place a few avocado fries on each tortilla and top with the salsa. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Kale, Gorgonzola, Butternut squash, Apple & Strawberry Salad with Date Vinaigrette


A simple warm salad for these colder months. I love the sweetness that the dates give to the dressing, to add some more flavor I added a shot of port. It’s important to really massage the kale with the vinaigrette to make it softer and for the dressing to really get through.

This recipe serves 3.


For the salad:        

200grs of shredded kale

1 granny smith apple, thinly sliced

1 small butternut squash, chopped into small cubes

200grs of gorgonzola, crumbled

6 large strawberries, cut into small cubes

3 tablespoons of olive oil, to cook the butternut squash



For the date vinaigrette:

1 small white onion, chopped very fine

5 tablespoons of olive oil

8 small dates, chopped very fine

1 shot of port

1/3 cup of red wine vinegar

1 tablespoon of honey




To make the vinaigrette, place the olive oil in a medium pan over medium heat. Once the oil is hot, add the onions, dates, salt and pepper. Lower the heat to low and cook for about 6 minutes, while stirring. Then add the shot of port and cook for about 2 minutes, to let the alcohol evaporate. Turn off the heat and transfer it to a jar with a lid. Add the vinegar and honey. Close the jar and shake it to emulsify the vinaigrette. Taste for salt and pepper.

Pour 3 tablespoons of olive oil into a large pan over medium heat. Once it is hot, add the chopped butternut squash, salt and pepper. Cook for a few minutes, stirring from time to time until it is cooked through. Set it aside.

Place the shredded kale in a large bowl. Add the vinaigrette and massage the kale with your hands. This will allow the dressing to really get in.

Divide the kale among 3 plates. Then add the butternut squash, strawberries, gorgonzola and apple. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Beet Crepes with Whipped Goat Cheese & Balsamic Reduction (Gluten-Free)

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Growing up I didn’t like beets. Then all of the sudden I started to crave them for some reason. This was a few years ago, nowadays I cook with them so often. Maybe I am making up for the time I didn’t eat them. I am even growing some on my balcony now.

I used buckwheat flour for these crepes so they are gluten free. This is just a basic savory crepe recipe, you can play around with the filling. Maybe top it with a green salad or use them as tacos.

To keep the pink vibe going, I made a raspberry slushy. This was my very bright lunch today. If you like beets, maybe you want to check out my beet tartare with roasted strawberry-balsamic vinaigrette by clicking here.

This recipe makes about 9 crepes.


For the batter:

1 cup of buckwheat flour

1 1/3 cup of milk

1 egg

1 cooked beet, shredded or blended (I used a food processor)

1 pinch of salt

1 tablespoon of olive oil

For frying:

Olive oil or coconut oil

For the whipped goat cheese:

300gr of goat cheese

6 teaspoons of Greek yogurt

1 tablespoon of agave or honey


Balsamic reduction

Fresh cherries

Fresh Strawberries


If you have never made balsamic reduction before, it is super easy to make. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry.

To make the whipped goat cheese, just place it in the food processor with the Greek yogurt and honey. Then pulse until smooth. Transfer it to a bowl, cover with plastic film and keep it in the fridge until ready to use.

To make the batter, just blend all of the ingredients together. Let the batter rest in the fridge for 20 minutes.

Heat a non-stick pan over medium-high heat. Add a bit olive oil or coconut oil. Once the pan is hot, add about 1/9 of the crepe batter and swirl it around the pan. Once bubbles start to form on the top, loosen the edges with a spatula. Then gently flip it using the same spatula. Let it cook for about 30 seconds on the other side, then transfer it to a plate and repeat for the rest of the batter.

To plate up, fold each crepe in half, and then fold it in half again. Serve with some of the whipped goat cheese and fruit. Finish it by drizzling some of the balsamic reduction.




Strawberry Basil cupcakes with Blackberry Frosting

Pic1Berry season is in full swing and I can’t get enough of them. Since I’ve been craving a lot of sweets lately, I decided to incorporate them into a cupcake recipe. Blackberries add such a nice and bright natural color to the frosting.  And basil just goes so well with strawberries, it’s a match made in heaven! They are great for a birthday party or to take to a picnic.


This recipe makes 8 cupcakes, but you can double the recipe to make a bigger batch.

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For the cupcakes:

1 ½ cups of all-purpose flour

1/3 cup of strawberry puree (about 8 strawberries, blended)

1 teaspoon of baking powder

Pinch of salt

¼ cup of buttermilk

1 teaspoon of vanilla essence

113gr of butter, softened

1 cup of sugar

1 egg

2 egg whites

2 teaspoons of dried basil

For the frosting:

¾ of a cup of fresh blackberries

1 tablespoon of Greek yogurt

1 teaspoon of vanilla essence

5 cups of icing sugar

For decoration:

Extra blackberries

Fresh basil


Preheat the oven to 180C/350F.

Cream the butter until it is light and fluffy. Add the sugar, basil and vanilla. Then add the egg and egg whites.  Gradually add the buttermilk and strawberry puree.  Finally add the flour, salt and baking powder.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 23 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

Once the cupcakes have completely cooled down, start making the frosting.

Blend the blackberries and then pass the puree through a sieve. Whisk the blackberry puree with the Greek yogurt and vanilla. Gradually add the icing sugar. Once all of the icing sugar is incorporated, keep whisking for 5 extra minutes. Do this on high speed; it will make the frosting light and fluffy. Place the frosting in a piping bag and pipe it into the cupcakes. For these, I just used a round nozzle. Decorate each cupcake with a blackberry and some fresh basil.


Adult Fruit Salad (Cherry, Orange & Strawberry Salad with Balsamic-Elderflower Dressing)

adult fruit salad

As soon as warmer weather approaches, I start looking forward to summer fruits, especially berries and cherries. I love going to the market, and seeing all the stands filled with gorgeous and colorful produce. That’s my kind of guiltless candy shop. I wanted to make a fruit salad that was a bit different, with a bit more adult flavors so to say. And by adult, I don’t mean alcoholic.

Balsamic reduction is a staple in my pantry. I actually still remember the first time I tried it. I was having dinner with my parents at an Italian restaurant about 15 years ago, and we ordered an octopus salad that came with a balsamic reduction.  We all loved it and my mom asked how to make it. Since then, she’s always had it in her pantry and when I moved out, I started to do the same.

To make the dressing, I reduced some elderflower cordial into the balsamic reduction. It adds a floral depth to the dish. The combination of the dressing and the juices from the fruits are a nice explosion of flavors in the mouth. Add the creaminess of the whipped goat cheese and crunchy pistachios, and you’ve got a great mix of textures as well.

This recipe serves 2.


1 cup of fresh cherries, pitted and halved

2 cups of strawberries, thinly sliced

3 oranges, segmented

¼ cup of unsalted pistachios, chopped

For the whipped goat cheese:

100gr of goat cheese

4 tablespoons of cream

For the dressing:

¼ cup of balsamic reduction

5 tablespoons of elderflower cordial


If you have never made balsamic reduction before, it is super easy to make. You don’t need a fancy bottle of balsamic vinegar; just get a cheap one, since it’s going to reduce a lot. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry. I use it often so I normally make a bigger batch. It is very nice to drizzle over sautéed asparagus.

Prepare all of your fruit.

To make the whipped goat cheese, just place the goat cheese and cream in the food processor and pulse until smooth.

To make the dressing, place the balsamic reduction and elderflower cordial in a pan. Let it simmer over med-low heat for about 1-2 minutes, until it is all mixed. Don’t let it reduce too much, otherwise it will become a caramel and you won’t be able to pour it.

To plate up, pour some of the dressing on the plate. Then add the fruit. I formed quenelles with the whipped goat cheese. Finally, sprinkle some pistachios.


Strawberry Elderflower Lattice Pie

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Summer means strawberry, and yesterday that meant pie. My mom left yesterday afternoon, she was here visiting for the first time. I had a blast showing her what has now become my city and its surroundings. She was such a trooper biking around the city like a pro. Biking is not hard, but you have to keep an eye with all the tourists not paying attention to the road and, the taxis and scooters driving like crazy. I think I was the most stressed always looking back to see if she was OK, I felt like a mom. Three weeks flew by and all of the sudden we were heading to the airport to drop her off. It doesn’t get easier to say goodbye year after year. withmom

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What did I do to keep my mind busy instead of sad? I baked this pie.

It takes some time because the dough needs to chill for a while and you can make the lattice as simple or intricate as you want. Because I made braids, it took a bit longer.


This recipe has more than enough dough for you to play around with the lattice top design that you want. I used a 23cm pie mold and still had some dough left over. You can freeze the remaining dough. Just make sure to cover it properly with plastic wrap so it doesn’t get freezer burn.

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If you like fruit flavored water, don’t throw away the strawberry tops. Add it to water, I used sparkling water, and let it sit in the fridge for one hour before drinking it. It’s simple, delicious and zero waste from the strawberries. This is a tip I read on Food52.


For the pie crust:

3 ¾ cups of all-purpose flour

2 tablespoons of granulated sugar

¾ teaspoon of salt

340gr of cold butter, chopped into pieces (I used salted butter, but you can use unsalted butter)

8 tablespoons of cold water

2 tablespoons of elderflower cordial

For the strawberry-elderflower filling:

700gr of strawberries, hulled and quartered

½ cup of granulated sugar

¼ cup of packed brown sugar

4 tablespoons of elderflower cordial

1 vanilla bean or 2 teaspoons of vanilla essence

¼ cup of cornstarch (Maizena)

Pinch of salt

To finish the pie:

Egg wash

Granulated sugar for sprinkling on the lattice top


Start by making the pie crust, place the water and elderflower cordial in a cup and put it in the freezer for about 15 minutes, until it is very cold. Place the chopped butter, covered with plastic wrap also in the freezer for about 15 minutes.

You can make the pie crust in the food processor, by hand or in the stand mixer.  I used my stand mixer fitted with the flat beater. Place the flour, sugar and salt in the bowl of the stand mixer. Add the cold butter pieces, mix it with a spatula. Then mix on low speed for about 2 minutes. Then add the cold water mixed with the elderflower cordial. Mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 3 parts. Pat it down with your hands, forming a circle with each piece. Keep one piece on a floured working area. Wrap the 2 remaining pieces with plastic wrap and place them in the freezer for 1 hour.

Roll out the piece of dough that you left on your working area. Dust with enough flour so it doesn’t stick. Roll it big enough to cover the bottom of the pie mold. Place the dough on the bottom of the pie mold, press with your fingers so the sides stick and trim the edges. Refrigerate until the time for the other pieces of the dough that you placed in the freezer is up.

In the meanwhile, start making the filling. Place the hulled and quartered strawberries in a bowl (if you like fruit flavored water; don’t forget to keep the strawberry tops, add it to water and let it sit in the fridge for 1 hour before drinking). Add the remaining ingredients and mix well. Set it aside, until ready to use.

Once the hour is up for the dough in the freezer, take the pie mold from the fridge. Spoon the strawberry filling into the pie crust.


Remove 1 piece of the dough from the freezer. Roll it out into a big rectangle of about 50x26cm. Cut the dough into 2cm strips. For the rim of the pie, I made 2 big braids. For the lattice top, I cut each 2cm strip into 3 thin strips (they don’t have to be perfectly cut). With each 3 thin strips, I made one thin braid. In total I used 9 thin braids to cover the pie. I kept 2 small pieces of the thin braids to cover the parts of the rim that showed the separation between the 2 big braids. In total, you will need 2 big braids and 9 thin braids to cover the pie with this design. If you need more dough, just take the remaining piece out of the freezer.

Arrange the small braids first on the pie. You can click here to see instructions with pictures from The Kitchn on how to arrange the lattice top.


Once the lattice top is arranged, place the big braids around the rim of the pie. Use 2 pieces of the thin braids to cover the parts where each big braid meets. Place the pie in the fridge for 20 minutes.

Preheat the oven to 180C/350F. Line a baking tray with parchment paper. This will make cleaning easier, since the strawberry filling oozes out and you don’t want sticky strawberry filling in the bottom of your oven.

Once the 20 minutes are up, remove the pie from the fridge. Brush the dough with some of the egg wash and sprinkle some granulated sugar. Bake for 45 to 50 minutes, until the dough is golden.

Allow for the pie to cool down completely before slicing it with a bread knife.

For more foodie inspiration, you can follow me on Instagram and Facebook.


Beet Tartare with Whipped Goat Cheese and Roasted Strawberry & Balsamic Vinaigrette

Beet tartare

With strawberry season in full swing, I’ve been eating them pretty much every day.  I’ve been putting them in my breakfast bowl, salads, dressings and cupcakes.  There are more strawberry recipes to come to the blog for sure!

This is a great vegetarian dish to serve as an appetizer or just eat a big bowl of it as a main course. If you have the time, mix the beets with the strawberry vinaigrette and let it sit overnight in the fridge for the flavors to develop. It’s worth it! I found this out because we had some left over the next day and my hubby was scouring the fridge for something to munch on. He grabbed the bowl and went at it. He brought it to me and said: Wow, you have to try it! It is even better now than yesterday. The strawberry flavor is intensified with the sweetness of the beets.

I love frisee.  If you are not familiar with it, it is a member of the endive family. It has curly and bitter leaves and it is great in salads. Frisee can be hard to find. Supermarkets here usually include it in their salad bags but as a mix, not by itself. I got this one at a big stand at the Albert Cuyp market.

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On another note, I have been featured on the Kitchenbowl journal. I was honored when they approached me about sharing my tips for great food photography. Kitchenbowl is an app where you can share your recipes, an international community for people who love to cook. It has been featured in the app store as one of the best new apps. I’ve been part of the Kitchenbowl community since last year and it is still one of my most used apps.  You can read my tips about food photography by clicking here.

This recipe serves 6.


For the salad:

6 roasted beets, diced (you can roast them in the oven for 1 hour at 180C/350F)

¼ of a head of frisee

1 apple, finely sliced

1 cup of pecans

6 strawberries, sliced

Micro basil

For the roasted strawberry & balsamic vinaigrette:

200gr of fresh strawberries, sliced

¼ cup balsamic vinegar

3 tablespoons of agave syrup

¼ cup of olive oil



For the whipped goat cheese:

200gr soft goat cheese

2 tablespoons of heavy cream

To make the vinaigrette:

Line a baking tray with parchment paper and preheat the oven to 180C/350F.

Place the sliced strawberries on the prepared tray, pour the balsamic vinegar on top and drizzle 2 tablespoons of the agave syrup.  Roast the strawberries for 15 minutes.

Place the roasted strawberries, including the juices in the food processor. Add 1 extra tablespoon of agave syrup, olive oil, salt and pepper. Pulse until you get a smooth dressing.  Set aside.

To make the whipped goat cheese:

Just place the goat cheese and cream in the food processor and pulse until smooth.

To make the salad:

Mix the diced roasted beets with the vinaigrette. If you have the time, do this the night before and let it sit in the fridge for the flavors to develop.

To plate up, place a bit of the frisee on the plate. Add the beets, then place a few strawberry and apple slices. Add a few pecans, the micro basil and finally the whipped goat cheese. I place the goat cheese in a piping bag and just piped a few small dollops onto the plate.


Strawberry Cheesecake Stuffed Chocolate Cookies

Strawberry Cheesecake Stuffed Chocolate Cookies

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I’ve been a bit addicted to the new strawberry cheesecake Lindt chocolate bar for the last 2 months.  Whenever I get my hands on one of those chocolate bars, it just disappears within minutes. My hubby doesn’t really like those bars, so I don’t really have to share. Nom nom nom. I wanted to make a cookie version of it. I was testing the recipe yesterday with a friend of mine, who was also my hand model.  I baked the rest of the cookies today and had them for breakfast with my hubby. It was a nice way to start a very chilly Saturday morning. This recipe makes about 11 cookies.


For the cookies:

57gr butter, softened

50gr sugar

50gr brown sugar

1 small egg

1/2 teaspoon of vanilla extract

½ cup of all-purpose flour

30gr of cacao powder

½ teaspoon of baking soda

Pinch of salt

1 tablespoon of milk

For the filling:

50gr cream cheese, softened

1/4 cup plus 1 tablespoon of icing sugar

1 tablespoons of strawberry jam

2 drops of vanilla extract


To make the filling, just mix all of the ingredients in a bowl until combined. I mixed it with a fork and then blended it to make it smooth.  Cover with plastic wrap and leave it in the freezer until ready to use. It is better if you leave it there overnight.  The next day it will have an ice cream like consistency and will be easier to fill the cookies.

To make the cookies, first cream the butter and then add the white and brown sugar.  Mix until it is light and fluffy. Then add the egg and the vanilla. Mix well and add the rest of the dry ingredients. Finally add the milk. Wrap the dough in plastic wrap and leave it in the fridge for at least 2 hours. This dough is quite sticky so the longer it is in the fridge the better.  You can also just leave it in the fridge overnight and the next day assemble the cookies and bake them.

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Take the dough out of the fridge and grab a bit more than a teaspoon of the dough and start making a ball. Repeat for all of the dough. You will need 2 balls to make one cookie.

Take the filling out of the freezer.

To assemble the cookie, flatten 1 ball with the palm of your hand (this will be the base of the cookie).  Then flatten another ball. Grab the first flattened ball, place a bit of the filling in the middle. Then cover the cookie with the other flattened ball.  Finally seal the edges using your fingers and place the stuffed cookie in the prepared baking tray. Repeat for all of the dough.


Bake the cookies for 10 minutes.

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