Layered Rhubarb Cobbler Pie (TYSC #24)

Layered Rhubarb Cobbler Pie

Treat Yo' Self Challenge #24

Pies chapter

How is it possible that I haven't baked anything from my awesome Midwest Made cookbook since April?!? I mean, I've certainly been busy baking these past couple months (heaven forbid that I go a weekend without cranking on the oven!), but apparently I haven't done anything new or challenging. So today I was back at it!

I absolutely love rhubarb in the summer, and I was intrigued by this construction of this recipe. Basically it's a pie crust (parbaked) in a 9x13 pan, a layer of rhubarb filling, another layer of pie crust (with another short parbake while assembled), then a second layer of rhubarb filling with a third layer of pie crust on the top. Interesting...

So I assembled all my ingredients and got to work!

It turns out that it's actually quite hard to roll a pie crust into a 9x13 rectangle. In retrospect I probably should have rolled it too big and then cut to size, but I was worried it would be too thin and I thought it was better to follow the recipe's instructions the first time. Hence my pretty wonky looking "rectangles" of crust!

Here's the second layer of rhubarb going in: 

And here's the molten hot "cobbler pie," fresh out of the oven!

Ugh, the shrinkage on that top crust is just hideous! At this point I was just praying that the taste would make up for the unsightly appearance. Or maybe the trick is to just plate it and not serve from the pan?? Regardless, after an hour of (im)patient waiting for it to cool...

Verdict: Well, it's good. A little tart  -- which is surprising because of how very many CUPS of sugar the recipe called for, AND the fact that I've previously found several of this author's recipes to be a little too sweet for me. But mostly I was just left a little confused. First, I don't know why the middle layer was necessary. Even thought I parbaked it (following the recipe EXACTLY), it still was mushy in the middle. Second, I don't know why this was really any different from a rhubarb pie. Other than cramming in more rhubarb in the 9x13 pan than would have fit in my standard 10" deep pie pans, I wasn't sure why this format was anything special. Third, I don't know why it's called a cobbler pie. To me, a cobbler has a drop biscuit topping (which differentiates it from a crunchy crisp topping), but this was just three layers of pie crust?!  Fourth (and finally), I found the whole thing to be a little one-note. It was just a lot of rhubarb! Even just a little bit of some sort of berries would have rounded out the flavor and given the recipe a little more dimension. So, bottom line, it was good....but next time I would choose an easier construction and would add another flavor dimension to the filling. Or I would just make my beloved rhubarb crisp, or the bluebarb lime crumble I discovered from this book, instead :)

TYSC Reecap:

24. Layered Rhubarb Cobbler Pie

23. Peanut Better Blossoms *

22. Ozark Skillet Cake

21. Chocolate Revel Bars

20. Five Spice Sweet Rolls **

19. Mrs Braun's Oatmeal Cookies

18. Montana Runza

17. Iced Citrus Bundt Cake

16. Chocolate Chip Chip Shortbread

15. Chocolate Chip Marble Bundt Cake *

14. Garlicky, butter-swirled pull-apart rolls

13. English muffin bread **

12. Next Level Rice Krispie Treats

11. Bluebarb Lime Crumble **

10. Banana Bread

9. Buckeye Bars *

8. Monster Cookies

7. Scone-top Blueberry Muffins

6. Cherry Shortcake Squares **

5. Donut Loaf

4. Coffee-caramel Monkey Bread **

3. Scotcharoos *

2. Swedish Flop *

1. Potica

* indicates my favorites 

** indicates recipes I've made at least twice already

Peanut Better Blossoms (TYSC #23)

Peanut Better Blossoms
#23 of the Treat Yo' Self Challenge
Winter Holidays chapter

There's pretty much nothing better in the world (to me) than the combo of chocolate and peanut butter. So it's a bit of a surprise that I've never enjoyed "peanut butter blossoms," that traditional Christmas-season cookie that has the Hershey's kiss stuck on top. Maybe it has something to do with the fact that the cookie part never tastes like peanut butter and Hershey's tastes like oily plastic. Thus I didn't have high hopes for this one, but I've been pleasantly surprised by this author so I thought I'd give it a shot.

They're a bit more labor-intensive than a typical drop cookie (or even refrigerator cookie)...

...but the fact that I took a selfie while eating my second one should be a good sign of the success of this recipe!!!

Verdict:  YUM! No wonder they are called peanut BETTER blossoms, because they truly are a million times better than the ones with the kisses on top. They weren't really THAT much work, so I will definitely keep these in my rotation. YUM!!!

Ozark Skillet Cake (TYSC #22)

Ozark Skillet Cake
#22 of the Treat Yo' Self Challenge
counter cakes chapter

This recipe looked good from the ingredient list, but I was confused why a bunch of bundt pans were pictured next to it. I mean, I love a good bundt cake and all, but this one gets cooked in a cast iron skillet - huh?  So I took a risk and made this one, even without knowing what the finished product was supposed to look like.

For some reason I imagined it more like a pannekoeken, even though in retrospect it didn't have nearly enough eggs to make something with that consistency.

It really was more like a shallow cake, but a bit caramelized since it was baked in the cast iron skillet. Huh.

Verdict:  This tasted fine. It was a little too autumn-ish for the beautiful spring day I baked it on, but it was good. Although I don't think I would even bake it again on a fall day unless I can modify it to make it more like a pannekoeken....Hmmm, maybe that will be my next challenge to myself... :)

Chocolate Revel Bars (#21 TYSC)

Chocolate Revel Bars
#21 of the Treat Yo' Self Challenge
bars chapter

So I ended up taking a little break from trying new recipes... First I was traumatized by Mike's shop accident that almost resulted in the loss of his dominant thumb. So I just baked some old standards to cope with the stress. ("old standards" also included the cherry bars and the 5-spice rolls from this book!!)  Then the global coronavirus pandemic hit, and I craved comfort baking even more.  (I may have made yet another batch of 5-spice rolls...)  Then I got really sick (probably "just" the flu, because I didn't have a fever, cough, or SOB, which seem to be the hallmarks of covid19) and didn't want any desserts.

But now that I'm feeling a little better, I'm ready to start baking again.

To get back in the saddle again, I succumbed to the call of chocolate, of course.

I didn't have any heavy cream in the house (and certainly wasn't about to run out to the grocery store to pick some up!) so I made do with some half-and-half.  But even with that substitution, these were still deliciously decadent!

Verdict:  Oatmeal chocolate chip cookies are one of my favorites, and these are basically like a giant pan of delicious cookies topped with dark chocolate ganache. Heavenly!! Technically the recipe says the bars should cool in the pan for at least two hours before serving, but I'm happy to report that they still taste delicious even when still hot from the oven. (Aren't you glad I test things like this for you?)  ;)

Five Spice Sweet Rolls (#20 TYSC)

Five Spice Sweet Rolls
#20 of the Treat Yo' Self Challenge
sweet doughs chapter

I'm a sucker for caramel rolls (but only with walnuts) and for cinnamon rolls (only if they aren't sickeningly sweet), so I was cautiously optimistic about this recipe. We don't normally have cream cheese in the house, so there have been a few weekends I would have already made this one except for that missing key ingredient.  But I got my act together this week, put the necessary ingredients on the grocery list, and last night I was finally ready!

Not too long ago I bought a small container of Chinese five-spice (along with a whole bunch of other spices that we were running low on and actually do use on a regular basis) from Penzey's because I had some sort of pork dinner I wanted to try out. As you may have guessed, I keep forgetting to put the correct cut of pork on the grocery list, so the five spice has been just languishing in our spice cabinet. Since I've never used it before, I really had no idea what to expect as far as having this be the flavoring in what otherwise looks like a standard cinnamon roll recipe.

I prepped everything the night before so I could just toss it all in the oven first thing this morning. Doing so extends the  baking time, but still is faster than having to do both rises in the morning.

Verdict:  OMG, Chinese five-spice is AMAZING!! This brings a depth of flavor that no cinnamon roll I've ever had previously has ever come close to touching. Now I don't even want to buy that cut of pork, because all I want to do is save the five-spice for making this recipe. This is a hands-down winner of a recipe!!!

Mrs Braun's Oatmeal Cookies (#19 TYSC)

Mrs Braun's Oatmeal Cookies
#19 of the Treat Yo' Self Challenge
Cookie Jar Contenders chapter

I have pretty strong feelings about baking(as which most things), and I firmly believe that shortening should never be used for anything and that raisins are a prank you pull when you want to mess with your anyone who would always logically be expecting chocolate chips instead. So I basically just refused to follow this recipe exactly and planned to modify it from the get-go.

Once I made the necessary modifications, this was a very straight-forward cookie recipe. No fancy techniques or anything, just standard oatmeal cookie prep.

Verdict: Very good, standard oatmeal chocolate chip (never raisin!) cookie recipe. My coworkers all loved them. Next time I think I would stick with my "everything" recipe instead (which includes oatmeal, chocolate chips, walnuts, coconut and candied ginger), but if you want a classic combo, this one was good!

Montana Runza (#18 TYSC)

Montana Runza
#18 of the Treat Yo Self Challenge
Savories Chapter

I've never been to Nebraska, and I've never heard of a Runza. I've also never tasted a pasty, nor heard of a bierock or a krautburger. But I was in the mood to try something new for dinner, and I think these are all variations on the same theme of a savory, meat-filled hand pie. So I put the ingredients on the grocery list and looked forward to trying them this chilly Saturday!

While the recipe is technically for Nebraskan Runzas filled with ground beef and cabbage, we have lots of ground venison in the freezer and I wanted to supplement the cabbage with some shredded carrots. Thus I decided these would be called Montana Runzas!

It was a super easy recipe to make, especially since I had lots of family teamwork:  while I got to do everything related to the dough, Mike made the filling for me (since seeing raw ground venison makes me lose my appetite), and Rose brushed the finished product with some melted butter.

Yay for team Burcusa!

Verdict:  These were delicious, especially hot out of the oven! Mike was suspicious since he's apparently had some very bad, greasy pasties in the past, but he said these were quite good! I also liked them since I didn't have to deal with the raw ground venison. And Rose, sick with the flu, even liked the bread (although she refused to try the filling). Overall, this was a great dinner! We're planning to reheat the leftovers for lunch tomorrow, so we'll see if they hold up as well as the cookbook author says they should.  And now I want to plan a trip to Nebraska, not only so I can check the state off my list (trying to reach all 50 before I die) but also so I can try a genuine Runza and see how it compares!

Iced Citrus Bundt Cake (#17 TYSC)

Iced Citrus Bundt Cake
#17 of the treat yo' self challenge
counter cakes chapter

After the debacle of the potato chip / chocolate chip cookie fiasco, I was ready for something that had at least the possibility of being delicious. Unfortunately we were missing many of the ingredients for my top choices (i.e., anything with chocolate), but I did see this one that's more up Mike's alley than mine.

We had all the ingredients...kind of. Technically it called for a couple lemons, but all we had on hand was a couple limes. I figured that would be close enough, and thus renamed this one as an "iced citrus bundt cake."

It whipped up like a traditional bundt cake, and I was actually looking forward to it despite my general disinterest in anything citrus flavored. Not that I dislike citrus. It's just kind of "meh" to me. I'd rather have chocolate any day, and probably would choose berries over citrus. At least it's better than white chocolate or caramel, the only two dessert flavors I actively dislike. 

So with that ringing endorsement of an expectation of "meh," I had to laugh when this sunken mess came out of the oven:

Anyone know what would cause a bundt cake to collapse like this? It really cracked me up, it was so ugly.  (Maybe I overmixed it a bit? Or our oven is the worst one on the planet?? )

But the beauty of a bundt cake is that it's served inverted! No one is the wiser.

Verdict: Not bad! (Which is probably the highest praise I can give a non-chocolate dessert.)  Mike and Rose both enjoyed it, and I thought it was "fine."  Interestingly, they would have guessed it was lemon and had no idea I actually used lime instead. Good thing bundt cakes keep for a few days at room temp; hopefully my coworkers enjoy this one too!

Chocolate Chip Chip Shortbread (#16 TYSC)

Chocolate Chip Chip Shortbread
#16 of the treat yo' self challenge
cookie jar contenders chapter

Back in December when I was first paging through this cookbook and fondly daydreaming about my future baking adventures, I had to stifle a little laugh when I saw this one. Shortbread cookies with potato chips mixed in?! If there's one baking trend that absolutely I cannot endorse, it's the ridiculous (IMHO) trend of adding extra salt to sweet things. Think: salted caramel. (ew) Or chocolate chip cookies with sprinkle of sea salt on top. (double ew) 

If you know me, you probably know that I have opinions about pretty much everything, and I have a VERY strong opinion that desserts should have their salt mixed in the dough/batter, not sprinkled on top.

So when I saw this recipe that includes POTATO CHIPS both in and ON chocolate chip shortbread, I was appalled.  I figured this would be the very last recipe I would be forced to bake at the end.

Fast forward about six weeks, just after Super Bowl Sunday. Suddenly I'm faced with half a bag of potato chips, leftover after "we" (ahem) finished off the sour cream and onion dip I made for the big game. As my mind started to wander, considering what I could do with leftover potato chips (not wanting to throw out perfectly good food, even if it is food that I ONLY like when paired with sour cream and onion dip), my mind recalled this unappetizing recipe from my book. And when I also remembered that I needed to bring something in for a potluck the next day and didn't have much time to bake anything, suddenly I had a plan.

Well, here goes nothing, I thought.

This was this easiest recipe ever to make. The hardest part was getting my rolling pin out of the top cupboard in order to crush to leftover potato chips. Seriously, a monkey could make these. Less than 30 min later, they were done.

Verdict: Well, they taste exactly like what they are: chocolate chip cookies/shortbread with potato chips mixed in/on. I suppose if you like that sort of thing, you would love these.

Even Mike's response was "why would you put potato chips in cookies?!"   "To amp up the flavor?" I responded.  "Seems like that just amps up the unhealthiness," he replied.

To me they taste like what I imagine the bottom of an elementary kid's lunch box would taste like, if they had the kind of parent that sent them to school with cookies and potato chips. Not that my parents ever gave me that kind of lunch, and not that I ever let my foods touch as a child. But you get the idea.

Methinks this one was not a keeper for our family, but we'll see how they go over at the potluck tomorrow.

Chocolate Chip Marble Bundt Cake (#15 TYSC)

Chocolate Chip Marble Bundt Cake

#15 of the Treat Yo Self Challenge

Counter Cakes chapter

After all the savory foods of yesterday, I was looking forward to something sweeter - with chocolate! - today. I love the ease of a good bundt cake, although I usually don't like marble cakes of any sort. Why ruin a good chocolate cake with swirls of white cake?! I also love using my bundt pan beacuse it reminds me of my friend Marcy, who gave me mine as a gift when we left Minnesota. We used to live less than a mile from the NordicWare factory, so every time I pull out my trusty bundt pan I think fondly of Marcy and our old house.

As a general rule I try not to modify a recipe the first time I bake it, but this time Rose wanted to help and she BEGGED to substitute M&M's for the chocolate chips. We compromised and went halvsies :)

Verdict:  Definitely a winner! I'm surprised that I actually really liked the marbling. Next time I'd leave out the M&Ms and chocolate chips, so as not to ruin the smooth texture, but overall this one was great! Hopefully my coworkers enjoy this one tomorrow.

English Muffin bread (#13 TYSC)

English Muffin bread
#13 of the treat yo' self challenge
Savories chapter

I was craving some good bread this weekend, so set upon the Savories chapter to see if I could find any new recipes to test out. There's really nothing better than fresh homemade bread, except maybe when that same bread is toasted with some butter! So when I saw a recipe for English muffin bread, something I've always loved but never made, I knew I had my next recipe at hand.

Since our chickens have finally picked up their egg production a bit, I could see a dinner plan starting to form: toasted English muffin bread, fried farm-fresh eggs, crunchy Costco bacon, and delicious winter citrus fruit. Yum.

Thus bread itself was incredibly easy to make. I guess I'm so used to making sourdough (and all the time that entails) that a bread that can be done in less than 3 hours seems FAST!

And here's the finished product:

The fruit was already at the table. I promise. 

Verdict: I will definitely be making this one again. Actually, I will probably do what I always do with a recipe that I really want to perfect: I will consult multiple sources, compare and contrast each one, use my limited knowledge to create my own, and repeatedly bake and refine until I have the exact version that will be "mine" from thence forth. Ask me in a couple months and I may have "my" English muffin bread recipe by then!

Garlicky, butter-swirled pull-apart rolls (#14 TYSC)

Garlicky, butter-swirled pull-apart rolls
#14 of the Treat Yo' Self Challenge
Savories chapter

One of my favorite recipes is an unexpectedly savory version of a traditionally sweet breakfast, a savory SCONE with bacon, cheese, and carmelized onion. So when I saw this savory version of cinnamon rolls, I was immediately interested.

I love cinnamon rolls, and I love garlic bread. Could this be the perfect marriage of the two?

Verdict: Really, really good! Next time I would put some mozzarella inside, to make them more like cheesy garlic bread. In all honesty, I would be most satisfied if all of my meals were comprised of "cheesy carbs." I love every variation of this combo: cheese and crackers, grilled cheese, mac and cheese, savory scones, Italian dunkers, fettucine alfredo, cheddar on graham crackers, etc. This recipe could join the exhaulted cheesy carb club with only a little tweak...

Next Level Krispie Treats (#12 TYSC)

Next Level Krispie Treats
#12 of the Treat Yo' Self Challenge
Bars chapter

I love Rice Krispie Treats. Love, love, love. I've perfected the marshmallow to cereal ratio over the years, I can make these from scratch (probably while blindfolded), and I've also created a modification to include peanut butter and to substitute cheerios, making a really "healthy" and "wholesome" variation.

Yes, if you want a combo of marshmallows and cereal, I'm your girl.

So when I saw a recipe titled "next level" krispie treats, I was hooked! What could possibly bring this recipe any higher in esteem? How can one possibly improve upon perfection? What could the new technique or secret ingredient possibly be?

I quickly skimmed the recipe and my eyes befell the culprit:

white chocolate chips

(Gag.)

I know I've previously confessed my love of chocolate to you. Perhaps even mentioning it more than once. But have I ever confessed my absolute abhorrence all things white chocolate? It seems a travesty to even call it "chocolate" since it's basically the fat that's removed when you make REAL chocolate, plus some sugar and some additional milk fat. Blech.

Somehow I managed to end up in a household where my kid and my husband love this mockery of a chocolate, so I try to throw them a bone sometimes and bake something with white chocolate periodically. (Read: annually, at best) I figured it was probably time to throw them that bone again, plus I eventually want to bake everything in this book, plus we always tell Rose that "tastes can change!"

So I tried to keep an open mind...

Verdict: Well, it's a good thing I love Rice Krispie treats, because the marshmallows and cereal in this recipe can ALMOST overpower the white chocolate flavor. Then again, it is hypothetically possible that if I didn't KNOW there were "travesty chips" in here, they may have been the je ne sais quoi that the author describes. I guess we'll never know.

But on the plus side, Rose did call these the best Rice Krispie treat she had ever tasted, so I suppose that's a win.

Bluebarb Lime Crumble (#11 TYSC)

Bluebarb Lime Crumble
#11 of the Treat Yo Self Challenge
Pie Chapter

This is another of Mike's selections, and by now you're probably recognizing a theme that he picks fruit-based recipes...preferably including blueberries. He's definitely had his eye on this one for awhile. We had a huge bag of rhubarb left in the freezer from last summer, but I didn't think we'd be able to get a good price on blueberries until the summer. Then, lo and behold, he got a surprisingly good deal on blueberries (organic, no less!) at the grocer this week, so this recipe quickly moved to the top of the queue!

I've never had blueberries, rhubarb, and lime together, so even I (the consummate chocoholic) was looking forward to this one. And as a bonus, I actually got to use two recipes for this one, because it includes "My Favorite Pie Crust" as the, well, pie crust.  The foundation of this pie crust recipe is basically the same as MY favorite recipe, but it also includes a few weird add-ins (baking powder? red wine vinegar?) and uses the dreaded Cuisinart. (More on my verdict later, but perhaps you've sensed my foreshadowing of displeasure?) The filling, however, looked amazing as I poured it into the pie crust, and I was excited to try a new crumble recipe. (My standard crumble includes oats and brown sugar - as well as the usual flour and butter - but this one just has butter, sugar, and flour.)

A couple hours later, this beauty came out of the oven:

And another couple hours after that (there is no torture greater than waiting for fruit pie to cool), it was finally set enough to slice and eat.

Verdict:  Ladies and gentlemen, we have another winner! I will now look forward to combining blueberry, rhubarb and lime at any opportunity in the future. The only change I'll make next time is going back to MY favorite pie crust recipe, or at least making it by hand instead of in the stupid food processor. I really didn't like to assemble my crust without the tactile feedback. I'm undecided on whether I want try her weird crust add-ins next time, but at least I now have an excellent new filling to add to my pie repertoire.  I'll look forward to making this again when rhubarb and blueberries are in season locally!

Banana Bread (#10 TYSC)

The Only Banana Bread You'll Ever Need
#10 in the Treat Yo' Self Challenge
Counter Cakes chapter

Once a month or so we drive to Helena for a Costco run, among other errands. While I love this excursion, I do have to carefully plan my weekend baking around this. (For example, no sourdough on Costco days!)  Since today was our planned Costco/Helena day, I knew I had to get any breakfast baking done early. So last night I planned an easy one: banana bread. Not only is it one of my favorites, but it would also get rid of the overripe bananas on our counter.

I was a little apprehensive about this recipe because, as much as I love banana bread, I usually like it with some add-ins. Like banana chocolate chip bread. Or banana bread with cranberries and walnuts. But when you have a title like "the only banana bread you'll ever need" I figured I should follow the recipe exactly before modifying it.

I suppose you can see that didn't follow the recipe exactly. As I mentioned, this was our Costco run day. Since I slept in (until 6:30!) I had to use our mini loaf pans, else it never would have finished baking by the time we had to leave! Luckily the mini loaf pans generally get things done in about half the time, and we were all happy to eat our personal loaves in the car.

Verdict:  I usually differentiate easy cakes (like bundt pan varietals) from quick breads (like banana breads) because "breads" tend to be less sweet than "cakes," at least to me. I would have named this banana bread as banana cake instead, which now helps me understand why it was listed in the "counter cakes" chapter! We all enjoyed this, but it definitely felt decadent so early in the morning. If I make it again (which I probably will, because I really enjoyed the strong banana flavor), I'll probably leave off the crusty sugar layer on top and would also add some diced walnuts to give it a little protein-y staying power. Bottom line is that I liked it, any it's likely only one iteration away from truly being the only banana bread I'll ever need!

Buckeye Bars (#9 TYSC)

Buckeye Bars

#9 of the treat yo self challenge

Bars chapter

Is there any better dessert flavor combo than chocolate and peanut butter? (Spoiler alert! The answer is NO!) I adore Reese's peanut butter cups, especially the holiday editions (Christmas trees, Easter bunnies, etc) that don't have that icky ridge of chocolate around the circumference, and instead just have the perfect ratio of chocolate to peanut butter throughout. When I was in grad school I used to melt chocolate chips and peanut butter together in the microwave and eat it with a spoon from a mug. I still have dreams about the "chocolate peanut butter revel" ice cream served by my college haunt, Hogan Bros in Northfield, MN. 

So, yeah. Chocolate and peanut butter is kind of my thing.

On this Friday night after a long week at work, I was craving some baking time to relax and transition to the weekend. It had to be an easy recipe, a quick in-and-out of the kitchen. I perused my book while Mike put the finishing touches on dinner....and then I saw it...JACKPOT.

There was no photo with this one, so I forgive you if you aren't already familiar with the wonder that is a Buckeye Ball. Or Buckeye Candy. Or just Buckeyes. Apparently names vary, but the deliciousness is constant.

Usually they are individually shaped, which I think makes them way too futzy for a Friday night. So the idea of a Buckeye BAR sounded perfect. And less than 20 min later, I was in heaven.

Verdict:  "Heaven...I'm in heaven..." https://youtu.be/WOYzFKizikU  I restrained myself and only ate one last night, but I don't see this little pan lasting long! It's like the best Reese's you could possibly imagine, no joke. YUM.

Monster Cookies

Monster Cookies
#8 of the treat yo' self challenge
Cookie Jar Contenders chapter

The instant Rose saw this photo of cookies with Reese's pieces in them, she was sold! There was no way she was requesting any other recipe in this book. And I have to admit they looked pretty good to me too - like a peanut butter cookie married an oatmeal chocolate chip cookie and they threw Reese's pieces confetti at the wedding. What's not to love?

No new techniques or anything fancy, just a new combination of ingredients in slightly different ratios that most of the cookie recipes I used.

Verdict:  Pretty good! Next time I would refrigerate the dough longer before baking, and also shape the dough prior to refrigerating. Also, the cookbook author stressed that the cookies should definitely NOT be baked any longer than 12 minutes...but mine must have been bigger than hers (I ended up with 4 dozen, rather than the 5 dozen she predicted) because my first tray was clearly underdone and subsequent trays took more like 15-17 minutes. But with those tweaks, I would definitely make this recipe again! And I'm sure Rose will be asking for it again soon :)