Mini Mousse Cake

I found the greatest little cake pans at Michael's arts and crafts store. They are for making miniature cakes with a space in the middle to be filled with cremes, puddings, ice cream, fruits, etc. (It was $9.99 for four pans which makes 2 mini cakes, but make sure to use a 50% off coupon when you get them and it will only be five dollars). Anyways, I was inspired by a Strawberry Chocolate Mousse cake I once made from one of Marcel Desaulniers books titled Death by Chocolate. Don't get me wrong it was absolutely fabulous. It was one of those cakes that you could cut yourself a sliver and almost not be able to finish because it was so rich! It also took me almost an entire day altogether to make and the heap of dishes leftover was unsightly. So, I decided to make a simpler, less rich, and less messy version. I started out with eight mini pans, which is two sets. (Makes 4 mini cakes)

Ingredients:
1 chocolate cake mix
* ingredients needed to make cake per box directions
1/2 recipe of chocolate mousse (without the raspberry sauce)
strawberries
hot fudge or chocolate ganache for the icing

Grease the cake pans, (I sprayed them with Pam). Make the cake per box directions and evenly distribute it between the 8 cake pans. Cook at 350 degrees for 18 to 20 minutes until done. Let rest for ten minutes, cut the tops off to make flat surfaces, and remove the cakes from their pans. Meanwhile make the half recipe of chocolate mousse, as seen previously in this blog, and refrigerate it to set. Let the cakes cool completely. Now, it is time to assemble. Take one cake and place a thin layer of chocolate mousse in the cavity area. Cut the tops off of as many strawberries as you wish to use. Place them in the hole in the middle of the cake as well. Spoon some additional chocolate mousse into a second cake and place the two cakes together with the mousse filled centers facing each other. Next, I heated up some hot fudge topping and spread it over the cake as icing. Another option would be to use chocolate ganache as icing, which is simply melted chocolate with cream added. Lastly, I sliced a strawberry almost to the top and fanned it out to decorate the top of the cake. There are so many different things you can do with these cakes. I would love to have a party with a bunch of different cakes, some white, some chocolate, maybe even some angel food cake, filled with strawberries, puddings, and mousses, all with different icings and decorations. A great idea for presentation, if you have some large candlesticks, is to place them right on top. A miniature cake plate if you will. Don't forget to keep cakes refrigerated after assembling (because of the mousse).

Hot Fudge Cake

This cake is a remake of a childhood memory. A long time ago, my mom took my sister and me to Bob's Big Boy and let us order the chocolate fudge cake. It was chocolate cake with vanilla ice cream in the middle, slathered in hot fudge, and topped with whipped cream and a cherry. It was absolutely fantastic! So, of course my sister and I would always ask for this and my mom came up with a brilliant idea to make it at home. It is quite simple and always a crowd pleaser. You simply make a chocolate cake per the directions in a 9 x 13 pan. Let it cool a little so that you can get it out of the pan without it breaking up. Slice the cake in the middle horizontally to make two layers. Next, you need some vanilla ice cream that comes in an unfoldable box so that you can open it up all the way and cut a slab off of it. Cut a slab of ice cream off that will fit on top of your cake, lay it on top of the bottom layer and stack the other layer on top of that. Heat some hot fudge topping in the microwave, (I can not emphasize enough, this is not even close to the same as chocolate syrup, you must get the bottle that says hot fudge). Pour the hot fudge over the top and top with whipped cream and a cherry! This dessert is definitely indulgent. Not much of a recipe, I know, but in this case, it couldn't get any better. Thanks mom!

Pear Toasts

What makes a good Hors d'Oeuvres? For me it's minimal ingredients, quick preparation, tastiness, and most importantly, can it be served at room temperature? This one satisfies all of these. I really like things that can be served at room temperature because that means I can make them ahead of time and not worry about them, a lot less stress when you have a bunch of people coming over. These are simple, and people are always asking me for the recipe, even though they are so easy it hardly seems like a recipe.

Ingredients:

1 baguette

1 pear

blue cheese crumbles

chopped walnuts

Slice the baguette into thin slices about 1/4 inch thick. (Make as many slices as you want Hors d'Oeuvres.) Heat the oven and put on broil. Lay out the baguette slices on a cookie sheet and put under the broiler for a minute on each side, browning slightly. This dries them a bit so when you cook them with the pear on top they do not get soggy. Take out of the oven and place a pear slice on top of each baguette (sliced about 1/8 inch thick). Next place a small amount of blue cheese crumbles and chopped walnuts on top. Place back under the broiler for a few minutes, watching them closely (anything under a broiler can burn quickly). Once the cheese has melted take out of the oven and place on a serving tray. I really hope you like these!

Pumpkin Seed Tilapia

This recipe was created in collaboration with my sister. I made her my pecan salmon, and she thought it would be a good idea to make the same thing for those who may be allergic to nuts. (It is actually one of the top allergies in the world). So, we kept thinking of what we could use instead of pecans that would still have that great nutty flavor. She suggested shelled pumpkin seeds, and what a great idea. Shelled pumpkin seeds taste very similar to sunflower seeds, which have a nutty quality to them, and no danger of death for those who are allergic. I actually prepared this exactly the same way as my pecan salmon. Depending on the thickness, I may cook the tilapia a little less than the salmon. Regardless, this is another great quick meal idea. I like to serve it with a lemon pepper butter sauce, and we tried it with some plain orzo. I think an orzo salad would be even better. (Using sunflower seeds instead of shelled pumpkin seeds is also an option).

Chocolate Mousse

Chocolate Mousse is one of the lightest ways to eat chocolate. The reason I like this particular recipe is because of it's ease, the raspberry sauce topping, and I've seen some recipes that use egg whites and I'd rather not deal with raw eggs. I have made this many times, and it's been a hit every time. To give it a fresher feeling, I also like to top it with fresh raspberries. I found this recipe in an old Better Homes and Gardens, and you can find it at http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=R081606 . This mousse is so light and fluffy, I hope you enjoy it!

Lemon Fried Goat Cheese Salad

This recipe was created after dining in a great little restaurant in Frederick, Maryland called Acacia. They had a wonderful, soft, brined chicken quarter, served over a lemony salad with goat cheese. It was delicious, light, and extremely satisfying. So, I wondered how I could make my rendition of this at home, perhaps a little quicker, and this is what I came up with. You can easily make this recipe for one or many, here is what you need, on a per person basis. Be forewarned, goat cheese is very pungent and has a tang to it, perhaps described as a little sour. There are people who love it and people who hate it, you may want to try it ahead of time.

Ingredients:

3 raw chicken tenders (per person)

lemon pepper

butter

spring mix salad

walnuts

lemon vinaigrette

1 oz. goat cheese ( per person)

1 1/4 tsp heavy cream (per person)

flour

egg

italian bread crumbs (or bread crumbs and a little italian seasoning)

water

I know it looks like a lot of ingredients, but most of these I have sitting around my house and it is still quick to throw together. Here goes. Throw a little butter in a small skillet, on medium high heat. Throw in the chicken and sprinkle with the lemon pepper (to taste), brown on all sides and cook through. Assemble salad with spring mix on bottom, pour over vinaigrette and sprinkle with walnuts. Don't place chicken on top yet, you do not want the salad to wilt under the heat of the chicken. Now for the star of the salad, the fried goat cheese balls. Take the goat cheese and mix with the heavy cream to give a consistency you can roll into a ball. Add a few walnuts and make two balls per ounce. Roll them in the flour making sure to coat all sides, then roll in an egg wash (1 egg beaten with 3 -4 tsp water), then roll in the italian bread crumbs (or bread crumbs with a small pinch of italian seasoning mixed in). You can use a deep fryer if you have one, or use the smallest saucepan you have and fill with cooking oil a little over 1/2 inch high. Heat to about 360 degrees and place cheese balls in. Fry for approximately 30 to 35 seconds per side. If the cheese starts to come out they are done. Top salad with chicken and fried goat cheese and eat. ***I have also seen restaurants serve fried goat cheese balls as tapas (spanish hor devours) with a little shallot vinaigrette (also great).***

Aunt Betty's Apple Crisp

There's nothing simpler to throw together than a crisp or a crumble and there's nothing that says home cooked better than an apple pie. So here's the best of both worlds. It's a warm apple filling covered in a very crisp crust reminiscent of sugar cookies and topped with some vanilla ice cream. Plus it makes the whole house smell great!

Ingredients:

5 Granny Smith apples

1 tsp cinnamon

1/4 cup + 1 TBS sugar

1 cup flour

1/2 cup sugar

1/4 tsp salt

1 tsp baking powder

1 beaten egg

1/2 cup vegetable or canola oil

butter

vanilla ice cream

Preheat oven to 350 degrees. Grease an 8x8 cooking dish with butter. Core and peel the apples and cut into slices (Approx. 12 slices per apple). Mix the apples with the 1/4 cup + 1 TBS of sugar and the 1 tsp cinnamon, toss with your hands. Place in the greased baking dish. Combine the rest of the dry ingredients in a mixing bowl, and mix until they are consistently blended. Add the beaten egg and oil, once again stir until combined. Crumble over the top of the apple slices in the baking dish. Place small pieces of butter over the top, a few inches apart, about 2 tsp total. Bake for 45 minutes. Remove, let cool a little, but serve warm topped with vanilla ice cream.

Chocolate Dipped Frozen Bananas

Inspired by the recent Sweet Pea Festival in Bozeman, Montana, I had to recreate the frozen bananas they had there. Typically, I've always dipped the bananas in chocolate and froze them after, however, at the festival they dipped the already frozen bananas in a warm chocolate and I must say they were by far better. The warm of the chocolate and the cold banana complemented each other as well as the fact that the flavor of chocolate comes out much more when it is room temperature or warmer. So here's the easiest recipe to recreate this at home.

Ingredients:

bananas

1 large bag of chocolate chips ( I use semisweet, you can use whatever type you like)

1 cup water

toppings (your choice)

wooden skewers (Popsicle sticks)

Stick the wooden skewers into the peeled bananas and freeze on some wax paper overnight. After they are frozen and ready to dip, melt the chocolate and water either in a crock pot on low, over a double boiler, or even in the microwave. Make sure the temperature is low you do not want to burn the chocolate. Wait until it is an even liquid consistency, and dip the bananas. Sprinkle over any toppings you may want ( i.e. sprinkles, nuts, etc). Eat immediately, the chocolate will start to harden from the chill of the banana.

Pecan Salmon

This is a super quick recipe for those who have no time but feel like an amazing meal. It is extremely versatile and can be made into a healthy dish or a little more indulgent one. Personally, I enjoy this pecan salmon over garlic mashed potatoes with a red wine or balsamic vinegar reduction. It could just as easily be served over a bed of greens with a lemon or even a raspberry vinaigrette. Either way, it makes a delicious quick meal.

Ingredients:

1 1/4 lb salmon

1 1/4 cup pecans

salt

pepper

2 TBS olive oil

2 TBS butter

Remove the skin from the salmon and cut into 4 equal pieces. Wash and pat dry. Lightly salt and pepper both sides of each piece. Place pecans in food processor and chop into small pieces. Place pecan pieces in a shallow bowl and roll the salmon in the pecans. You may have to press the pecans into the salmon surface to get them to stick. Heat olive oil and butter in a skillet to medium heat. Lay salmon pieces in the skillet and cook on each side for 4 to 5 minutes (depending on thickness of salmon pieces) flipping only once. You may need to turn the temperature down slightly in order not to burn the nuts on the outside before cooking the inside. Once done, serve with garlic mashed potatoes or over a bed of lettuce. ***Note*** This can of course be made with any nut of your preference, I chose pecans because they have a natural sweetness to them. Also, the amount of olive oil and butter can be adjusted to your liking, or to that of your healthy conscience.

Chocolate Raspberry Pavlova

A Pavlova is basically a large meringue disk, topped with various things. To my surprise, the inside has a very soft and light consistency making it a great dessert when you are craving chocolate, but not the heaviness of a brownie or cake. It was originally created for the ballet dancer, Anna Pavlova, and there is still debate whether it was originally created in New Zealand or Australia. Regardless, it is still very popular in both regions. This recipe originally came from Nigella Lawson from the Food Network at http://nigella.com/recipes/recipe.asp?article=211. I have since then changed quite a few things to my taste. So here is my recipe for it.

Ingredients:

6 egg whites

1 cup of sugar

3 TBS cocoa powder

1 tsp balsamic or red wine vinegar

2 oz dark chocolate ( I use the 60% cocoa) + some to grate over the top for decoration

1 cup heavy whipping cream

1 1/2 TBS powdered sugar

2 pints raspberries

Preheat oven to 350 degrees and cover cookie sheet with parchment paper. Chop the two ounces of chocolate into a mixture of fine powder and very small bits. Beat egg whites until stiff peaks form. Add the sugar little by little while continuing to mix. It should have shiny stiff peaks. Add the cocoa, vinegar, and chopped chocolate, and fold in with a spatula. Once thoroughly mixed, pile in the middle of the parchment lined cookie sheet, making approximately a 9 inch diameter circle. (It will grow in size when it cooks). When the oven is preheated, turn the temperature down to 300 degrees and place the pavlova inside. Cook for approximately 1 hour. Once it is done, turn the oven off, and open the door allowing it to cool while in the oven, for about an hour. In the mean time you can make your whipped cream by placing 1 cup of heavy cream into the mixer and mixing until it forms stiff peaks. Add the powdered sugar and mix again until blended. To assemble, once it is cooled, place pavlova on serving tray, layer the whipped cream on top, then place the raspberries on whipped cream. Last, shave some chocolate with a potato peeler over the top. Enjoy! It should be made the same day you plan to eat it, however, I have refrigerated it over night, and found it to be wonderful the next morning. By doing this it does lose it crispy exterior and turns more into a light bread pudding consistency, (a little soggy) but it still tastes amazing.

Chocolate Chipless Cookies

My grandma used to make these for my dad when he was little because he wasn't a fan of chocolate. I know crazy right! Turns out they are really good. I normally make half of them without chocolate chips and then I throw some chips in for the remaining half. These are also great for anyone who can't have chocolate for any reason (allergies etc.), and they won't be missing out on anything!

Ingredients:

1 1/4 cups flour
1/2 tsp salt
1/2 cup shortening
1/2 cup brown sugar (packed)
1/3 cup sugar
1 egg
1/2 tsp vanilla extract
1/2 tsp baking soda (dissolved in 1 TBS hot water)
3/4 cup roughly chopped pecans (or 7 oz chocolate chips) (or mix a little of both!)

Sift flour and salt together. Add shortening, brown sugar, sugar, egg, and vanilla and beat to combine. Combine baking soda with hot water until dissolved, then mix into batter thoroughly. Add nuts and beat until well blended. Drop onto lightly greased cookie sheet (About golf ball size, made 17 cookies for me). Bake at 350 degrees for 12 minutes.

Pineapple Fluff Cake

Here is a recipe for a refreshing summer dessert that includes so many tasty things! This recipe was given to me from one of my aunts. I believe she got it from either Cool Whip or Jello. Nonetheless, some of the ratios have been changed since the original recipe. This was my first attempt making it in a circular form, and I must suggest sticking to the 9 x 13 pan configuration as it was a little difficult to keep this one together. You can certainly double this recipe and use the entire cake mix baked on a cookie sheet. If you don't, you'll have to find another use for the other half of the cake!

Ingredients:

1 yellow cake mix (+ ingredients on box to make the cake)
1 pkg of instant vanilla pudding
1 pkg cream cheese (8 oz.)
2 cups of milk
1 can crushed pineapple
1 large container of Cool Whip


First, make the cake batter according to the directions on the box. Pour only 1/2 of the mixture into a 9 x 13 pan and bake until the cake starts pulling away from the sides and a toothpick inserted in the center comes out clean. Let the cake cool completely. Combine the vanilla pudding powder, the 2 cups of cold milk, and the cream cheese and beat until smooth. Place your cake on the platter you intend to serve it on (it's not an easy one to move) and use a spatula to evenly spread the pudding on top of the cake. (If the pudding is a little runny, sit it in the fridge for a little while and allow it to thicken). Make sure to leave a half inch border around the cake with no pudding, or it will start falling over the edges, making it difficult later. Next, drain the pineapple and put an even layer of it on top of the pudding. Last icing with Cool Whip! This cake must be refrigerated! You can decorate with flowers to make it tropical looking, but always remember, if you decorate with flowers, they should be edible. Roses, day lilies, dandelions (not that you would want to use them on a cake), impatiens, pansies, violets, lavender, and lilacs are only a few of the many edible flowers.

Basil Buttered Breadsticks

These are a perfect accompaniment to spaghetti, manicotti, lasagna, etc. They are my sister's absolute favorite. She always requests various types of pasta just so she can have these garlicky breadsticks. I got this recipe from my aunt, who got it from a magazine a while ago, and since then only a couple minor things have been changed. For example, there are few recipes that I would choose to use margarine over butter, and this is one of them. Also I prefer using sub rolls in order to make individual breadsticks, but you can also use a loaf of french bread to make larger wedges.

Ingredients:

1/2 pkg of sub rolls (3 rolls)
1/2 cup margarine (softened)
1/2 tsp chervil
1/2 tsp basil
1/4 tsp garlic powder
1/4 tsp onion powder

Cut all of the sub rolls in half as you would if you were making a sandwich. Take each half and cut it lengthwise into three wedges. This should give you 18 breadsticks. Mix all of the other ingredients together with a fork or spoon until well blended, and spread a thin layer on the cut surfaces of each breadstick. Place on a cookie sheet and bake at 425 for 7 to 9 minutes, until browned. ***Note*** If you cannot find chervil in your store, you can substitute it with parsley flakes. It will not taste exactly the same, but pretty close. Also, if you have any leftover the next day, chop them up, they make great croutons!

Beef Curry

I'm the first to admit that in most cases I do not like curry, but I love this one. It is extremely mild and perfect for someone who has never tried curry before, or doesn't like it so potent. (If you do like curry, then just add more curry powder to the mix). This is a recipe that my mom got, over thirty years ago, from her friends mom. We've altered it a little since then, hope you enjoy it.

Ingredients:

1 1/4 lbs sirloin steak

1 tsp flour

1 onion

1 granny smith apple

1 can beef consomme (10 1/2 oz.)

2 TBS butter

1 TBS ketchup

2 tsp mild curry powder

lemon juice to taste

salt and pepper to taste

Cut the sirloin into 1/2 inch cubes. Peel the apple, dice the apple and the onion into very small pieces, you may want to use a small food processor, it'll save you some time, and some onion tears. In a skillet, melt the butter and fry the apple and onion pieces until brown, then place into a stockpot or saucepan. Next, place the sirloin cubes in the skillet until all sides are browned (3-4 minutes), drain liquid into a bowl, and place in the same stockpot with the onion/apple mixture. In the skillet, fry the curry powder for about 3 minutes (it brings out the flavor). Slowly add the liquid drained from the meat, while stirring. Add the beef consomme, flour, ketchup, salt, pepper, and lemon juice, to the curry powder and stir, still cooking for a few minutes. Transfer the sauce to the stockpot and mix together. Bring the stockpot to a boil, then turn the heat low to simmer for 1 1/2 hours. ***Serve over white rice, and top or accompany with your choice of bananas, coconut, pineapple, cashews, or peppers.*** My favorites are the banana, coconut, and pineapple, they complement it well! This will probably serve 4 people, I always double it for 6 and have some leftover, it's great the next day!

Chocolate Strawberries

I know, another dessert, but I just can't seem to get enough of them! This is one I am surprised I don't see more often. It is quite elegant and probably the easiest and quickest of all desserts to make. I assure you these aren't the prettiest ones, unfortunately I ended up eating those before I could even take a picture. All you need to make these is the chocolate of your choice (dark, milk, white, 60% cocoa), strawberries, and a microwave. If you want to add the stripes across the top you merely need a plastic sandwich bag.
First begin with the chocolate, place it in a small bowl, and put it in the microwave for 30 seconds. Take it out and stir it, and put it in for increments of 15 seconds stirring in between each one. Continue until all of the chocolate is melted and smooth. Then, begin dipping your strawberries. Make sure the strawberries are dry, if they are wet the chocolate will have a hard time sticking. Place on a cookie sheet lined with wax paper and when you are finished place in the refrigerator. Allow to harden and then eat!
To add the white chocolate lines on top, melt the white chocolate in the same way. Pierce the corner of a plastic sandwich bag, or cut the corner (make sure the hole is fairly small),put a few spoonfuls of the white chocolate inside and squeeze. Slowly move it back and forth over the strawberries. You can make an entire batch in ten minutes easy (not counting fridge time).
They may be covered in chocolate but I have managed to justify these as healthy, seeing as how I'm eating more strawberries than I would be eating if they weren't covered in chocolate (not the greatest logic, but it works for me).
You don't see the white chocolate ones as often, but I can only imagine how pretty they would be for a spring or summertime outdoor party, or even a winter one, where everything is decorated in white. These are quite elegant and tasty, giving a professionally made appearance with very little effort.

***Try other fruits such as bananas, and various toppings such as slivered almonds, sprinkles, and coconut.***

Chocolate Goo Cakes

Some people call them lava cakes, the Take Home Chef calls them Chocolate Fondants, and I call them Chocolate Goo Cakes. After making them once, you will want to make them for every event! They are impressive, delicious, and almost too chocolaty, if that is possible. I've already made them quite a few times using the Take Home Chef's recipe at, http://tlc.discovery.com/fansites/takehomechef/recipes/episode121_03.html. I thought I might be able to improve upon them, but I couldn't, they are perfect as is. I do have a few tips though. I've tried them using both margarine and butter, and I prefer butter. The margarine leaves a taste in your mouth that you can pretty much identify as margarine when you eat it. Butter actually leaves no flavor, so you can enjoy the chocolate! Also a tip for those who love chocolate but do not like it so intensely. I've tried using a portion of the 60% cocoa chocolate and a fourth or a half of a different type of chocolate such as semisweet. It does tone down the chocolate a little, but I highly suggest trying the original recipe before altering it in any way. I do not make the sauce, you do not need it! It is best served with fresh whipped cream and raspberries, and/or vanilla ice cream. You will impress yourself and everyone else with these! ***Note*** You will be tempted to leave them in longer than they should be. The tops will be a bit jiggly when you are supposed to take them out. They continue to cook a little while they are sitting outside the oven for the three to four minutes. If you leave them in too long they will just cook through, not as impressive and not as tasty. I think the average amount of time that was about perfect for me (and I have done them in various altitudes) is about nine to nine and a half minutes. Good Luck!

Hawaiian Pineapple Sundae

I love to make this on a warm summer day when ice cream alone just isn't enough. The best part is that, aside from the pineapple, I always seem to have all of the ingredients on hand. It's a perfect balance with the cold ice cream and the warm pineapple and butterscotch, and it only takes a few minutes to whip up. (Serves 2)

Ingredients:

Vanilla Ice Cream
2 TBS butter
1/2 cup light brown sugar
2 tsp water
Fresh pineapple

* Some optional topping ideas are toasted coconut and/or macadamia nuts.

In a small saucepan on medium low (3 or 4) combine the butter and brown sugar. Continuously move around with a spatula. After it is completely combined you can turn the burner up a little (6 or so), add the water, and continue stirring. Once it gets to a butterscotch consistency (make sure the sugar has completely dissolved and it is not grainy), turn the burner to low and add your pineapple slices (however many you would like on your sundaes, I typically do two to three large slices per person). Continue to stir over the burner until the pineapple is warmed through and pour over vanilla ice cream. If you'd like, top with your own or suggested toppings. Enjoy! ***WARNING!*** - Do not stick your finger in the butterscotch sauce while it is cooking, it is sure to burn you!

Grandma's Greatest Snickerdoodles

These are the best snickerdoodle cookies! Passed down in the family, these cookies have become a staple for every occasion, and everywhere I go my friends always demand that I bring them. I truly don't mind though, as they are very simple and quick to make.

Ingredients:

1 cup (2 sticks) of margarine softened
1 1/2 cups sugar
1 tsp vanilla extract
2 eggs
2 2/3 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
2 TBS sugar
2 tsp cinnamon

Preheat the oven to 400 degrees. Combine the butter and the 1 1/2 cups of sugar in a mixer. Add the vanilla and eggs and continue to mix until well blended. In a separate bowl combine the flour, cream of tartar, baking soda, and salt. Mix with a fork or whisk. Slowly incorporate the dry mixture into the butter mixture until consistently blended. In a separate small bowl combine the 2 TBS of sugar and cinnamon. Roll the dough into approximately 1 inch balls and roll in the sugar/cinnamon mixture, coating all sides. Place on an ungreased cookie sheet at least 2 inches apart. Bake for 8 - 10 minutes. (It will depend on your oven. The batch I just made I had to cook for 11 minutes) You want the centers to puff up a bit and the tops to look crackled. They are underdone if when you take them out the middles fall flat. Good luck! Hope you enjoy!