Bacon Cheddar Corn Muffins

Yes, I've been on a bit of a bacon binge lately (don't judge), but I promise some veg-head friendly baked goods are in the works.  Regardless, this recipe can easily be made sans bacon and should still taste pretty decent.  I only had to buy a couple of the items in the ingredient list (cornmeal and canned corn), so these delicious little muffins ended up being quite budget friendly.

A few notes:

• I thought the muffins could have used a bit more cornmeal for that real cornbread flavor.  I'd probably add another 1/2 cup or so (and reduce the flour by 1/2 cup) to get a richer taste.
• I went heavy on the corn in my batch, mostly because I used canned corn.  Feel free to only add about 1 1/2 cups of canned corn, or use fresh corn.  You will definitely get a sweeter muffin with fresher ingredients
• As I mentioned before, you can easily omit the bacon for your pig-loving friends

Bacon Cheddar Corn Muffins (adapted from dianeabroad.com)

Ingredients
1 cup flour
1 cup cornmeal
6 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nonfat greek yogurt
6 tablespoons butter, melted
3 eggs
1 ~15 oz can corn kernels, drained
5 pieces of bacon, cooked and crumbled (the recipe called for 6, I only had 5)
1/2 cup extra sharp cheddar cheese, freshly grated

Directions
1. Preheat the oven to 400 degrees
2. Line a muffin tin with liners
3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt
4. In a medium bowl, whisk together the yogurt, melted butter, and eggs
5. Fold the wet ingredients into the dry
6. Fold in the corn, bacon, and cheese
7. Bake for ~18 minutes or until the tops are golden and tester inserted into the center of the muffins comes out clean
8. Cool briefly in the pan, remove to rack and continue to cool

Bacon Bourbon Banana Bread

While my extended bout of unemployment should have inspired me to bake more, I quickly realized that there is one ingredient necessary for EVERY recipe: money.  Without that seemingly unimportant element, your baking options become freakishly limited.  Luckily I've found a couple of recipes that you can make mostly with things you (hopefully) already have in your house.  And so my baking adventures as an unemployed girl begin...

A couple of notes on this recipe:

• If you like a stronger bacon flavor: reserve 1 tablespoon of bacon grease to add directly to the batter in step 4
• If you like a stronger bourbon flavor: add no more than a total of 2 tablespoons of bourbon to the batter, otherwise you'll end up with straight Jim Beam bread
• If you'd like a richer/heavier/more complex flavor for the bread: use dark brown instead of light brown sugar.  I don't like the molasses flavor of dark brown sugar, so I stuck to light
• If you like a less sweet bread, use 3/4 cup brown sugar instead of the brown/granulated mix

Enjoy :)

Bacon Bourbon Banana Bread (adapted from iluvpork.com - yes... seriously)

Ingredients
5 strips of bacon, roughly chopped
1/3 cup butter, melted
3 ripe bananas, smashed
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (I used Jim Beam)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 heaping teaspoon cinnamon
1 1/2 scant cups flour

Directions
1. Preheat your oven to 350 degrees.  Grease an 4x8 inch loaf pan
2. Cook your bacon until crisp.  Drain on paper towels and set aside
3. In a large bowl, mix your melted butter and mashed bananas
4. Add the sugars, egg, vanilla, and bourbon.  Mix to combine
5. Add the baking soda, salt, and cinnamon. Stir to combine
6. Stir in the flour and then fold in your bacon
7. Pour the batter into your greased pan and bake 40-50 minutes or until tester inserted comes out clean
8. Cool in pan on rack for 15 min.  Remove the loaf, cool completely on rack

Fruit Salsa

After a big heavy Sunday dinner of brisket (thanks to Grandma's recipe), I figured something light for dessert would be ideal.  I came across a few recipes for fruit salsa, but decided to adapt one of my own.  This dessert is great in the summer, especially if you can get super fresh fruit.  Enjoy!

Fruit Salsa

Ingredients
2 fuji apples
2 kiwi
1/2 - 3/4 lb. strawberries
2 scant tablespoons brown sugar
3 tablespoons preserves of your choosing (I used raspberry)
Cinnamon graham crackers for serving

Directions
1. Chop your fruit into bite size pieces
2. Toss in a bowl with brown sugar and preserves
3. Cover and refrigerate for at least 30 minutes before serving
4. Serve cold with graham crackers

Apple Pie

In preparation for last minute dinner plans with mom and dad, I wanted to make something quick and easy that I knew they'd love.  My dad has always been big on pie and I'm a huge apple fan, so why not throw the two together?  With less cinnamon and sugar, this recipe is different from what you would call a "traditional" apple pie but has a good mixture of other spices to give it a good kick.

Apple Pie

Ingredients
2 frozen pie crusts
4 apples (I used Fuji)
1 very scant tablespoon of lemon juice
3/4 cups water, divided
1/2 cup granulated sugar
3 tablespoons flour
1/2 teaspoon cinnamon
1/8 scant teaspoon cloves
1/8 scant teaspoon nutmeg

Directions
1. Preheat the oven to 375 degrees
2. Peel, core, and thinly slice your apples
3. Place the apple slices in a large bowl and toss with the lemon juice.  Set aside
4. In a large dutch oven, heat 1/2 cup of the water over medium heat.  Add the sugar, flour, cinnamon, cloves, and nutmeg.  Stir well and bring to a boil
5. Boil for 2 or so minutes, stirring constantly to break up any clumps.  The mixture will get sticky
6. Add the apple slices to the pan.  Pour the remaining 1/4 cup of water over the apple slices.  Stir to coat apples in caramel mixture.  Cover and simmer until apples are tender - 7 or 8 minutes
7. Place one of the pie crusts (still frozen) on a cookie sheet.  Pour the filling into the pie crust.  Cover tightly with foil
8. Bake for 30 minutes. When you have about 10 minutes left on the time, remove the second pie crust from the freezer and allow to thaw.
9. After your 30 minutes, remove the pie from oven.  Remove foil.  Place the second pie crust on top. Cut 3 slits in the top
10. Bake the pie for another 15 - 20 minutes or until top crust is cooked through
11. Remove the pie from the baking sheet and cool completely on a rack

Chai Spiced Banana Bread

Now that I finally have my fancy new camera, I can start baking again!  I wanted to upgrade the photos on here to capture the true mouthwatering-ness of my baked goods :)  I had a couple of super ripe bananas laying around and wanted to spice up the standard banana bread recipe I use so why not try chai spiced?  Honestly, this recipe yields a more fall/winter type bread but it's still delicious!  Enjoy, kiddies.

Chai Spiced Banana Bread

Ingredients
4 overripe bananas (you can use 3, I like a strong banana flavor)
7 oz container nonfat plain Greek yogurt
1/3 cup (scant) vegetable oil
2 large eggs
1 teaspoon vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
2 1/4 cups flour
3/4 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Directions
1. Preheat the oven to 350 degrees.  Grease a 10 inch bread pan
2. In a large bowl, mash the bananas with the back of a fork.  Add the yogurt, oil, eggs, and vanilla.  Stir to combine.  Add sugars and whisk together
3. In a medium bowl, stir together the flour, baking soda, cinnamon, ginger, cloves, and nutmeg
4. Add the dry ingredients to the wet ingredients and stir until just combined.  Do not over mix the batter
5. Pour batter into the prepared pan
6. Bake for 55-60 minutes, or until tester inserted into the center of the bread comes out clean
7. Cool for 10 minutes in pan.  Remove bread and continue to cool on rack

 

Apple Pie Bars

Back from hiatus again :) After my bacon apple cheddar pie made an appearance on Pi Day, I've been a little obsessed with apples.  I wanted to make something a little easier (and more exciting) than apple pie and came across this recipe.  I adapted the flavor to make these bars a bit warmer, but they're still light and perfect for summer.

Apple Pie Bars (adapted from Princess in the Kitchen)

Ingredients
3 apples (I used Fuji)
1 cup vegetable oil
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Generous pinch of salt
1 - 1 1/2 cups butterscotch chips for sprinkling

Directions
1. Preheat the oven to 350 degrees.  Grease a 9x13 in baking dish
2. Peel, core, and finely dice your apples
3. In a large bowl, whisk together the oil, sugar, eggs, and vanilla until combined.  The mixture will be pale yellow and on the thicker side
4. In a medium bowl, using a fork, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt
5. Add the dry to the wet ingredients and stir to combine (I used a rubber spatula).  The batter will be very thick.  Do not over mix
6. Using your rubber spatula, gently fold in the apples
7. Scrape the mixture into your prepared pan and spread evenly
8. Sprinkle the top of the batter with the butterscotch chips
9. Bake about 45 min hour, or until tester comes out with only a few moist crumbs attached to it
10. Cool slightly on a wire rack, then slice bars and serve warm or at room temp

Bacon Bourbon Brownies

So apparently using my stove and oven at the same time is a big no-no.  After fixing a few blown fuses in my apartment, I finally got these babies together.  I know it definitely sounds like a weird combination, but bacon, bourbon, and chocolate come together to make an amazing sweet and salty treat :)

Bacon Bourbon Brownies (adapted from Food and Wine)

Ingredients
6 pieces thick cut bacon
1 scant tablespoon bacon fat, reserved
1 stick + 2 tablespoons butter
8 - 9 oz bittersweet chocolate
2 oz semisweet chocolate
1 cup granulated sugar
1/2 cup brown sugar
2 tablespoons bourbon
4 eggs
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder
1 1/2 cups flour
Sea salt for sprinkling

Directions
1. Preheat oven to 350 degrees.  Line an 8x8 pan with parchment paper, allowing the paper to overhang on two opposite sides.  This will make the brownies easier to remove.  Spray with cooking spray
2. Cook the bacon until crisp.  Drain on paper towels and let cool.  Remember to reserve 1 tablespoon grease.  Finely chop the bacon.  Try not to eat all of the bacon; save some for the brownies
3. In a saucepan, over low heat, combine the butter and both chocolates.  Heat until melted and smooth.  Transfer to a large bowl
4. Beat in both sugars and reserved bacon grease.  Add the bourbon, eggs, and vanilla and whisk until smooth
5. In a small bowl, combine the cocoa and flour.  Mix into the wet ingredients until just combined.  Do not over mix
6. Scrap the batter into the prepared pan and sprinkle the bacon and sea salt on top.  Bake for about 40 - 45 minutes or until tester inserted has some batter clinging to it and edges are set
7. Remove from the oven and place on a rack to cool completely.  Lift the brownies out of the pan using the parchment paper.  Cut, serve, and enjoy :)

Before

After

Easter Blondies

When life hands you 4.4 lbs of incredible dark chocolate, think of every recipe that calls for dark chocolate and make it!  I figured to be festive, I would make these really easy (and super cute) blondies.  Best part about these little treats is you can adapt them for any holiday :)

Easter Blondies

Ingredients
1 stick unsalted butter
1 cup light brown sugar
1/4 cup (scant) granulated sugar
1 egg
1 teaspoon vanilla
Pinch of salt
1 cup of flour
1/2 cup good quality dark chocolate, chopped
1 bag of Easter M&Ms (optional)

Directions
1. Preheat the oven to 350 degrees.  Line an 8x8 baking dish with parchment paper (this makes the bars easier to remove)
2. Melt the stick of butter over low heat.  Pour into a medium bowl
3. Add the light brown and granulated sugar.  Stir until combined
4. Add the egg and vanilla, stirring until smooth
5. Add the salt and flour, stirring until just combined
6. Fold in chopped chocolate
7. Pour the batter into your prepared pan.  Arrange the Easter M&Ms on top of your batter.  I did mine like this:

8. Bake 20 - 25 minutes or until tester inserted into center comes out with moist crumbs attached.  Let cool completely on wire rack before slicing into bars

Cinnamon Roll Oat Muffins

If you want your apartment to smell like Cinnabon straight up spontaneously combusted in your kitchen, this is the way to do it.  These muffins are really easy to make and a great breakfast treat.  I got rave reviews from my coworkers; enjoy!

Cinnamon Roll Oat Muffins (adapted from A Spoonful of Sugar)

Ingredients

Topping
1/3 cup brown sugar
1/4 cup shredded sweetened coconut
1/4 cup old fashioned oats
1/2 cup flour
3 tablespoons butter, softened

Filling
3 tablespoons butter, melted
1/4 cup brown sugar
1 1/2 tablespoons cinnamon  

Muffins
1 stick butter, melted
3/4 cup soy milk
2 large eggs
1 3/4 cup + 2 tablespoons flour
1/2 cup rolled oats
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon cinnamon
Pinch salt
Pinch nutmeg
Pinch cloves

Directions
1. Preheat the oven to 350 degrees.  Line a muffin tin with liners
2. Make the topping.  Place all ingredients in a medium bowl.  Using your fingers, combine all the ingredients until crumbly.  Set aside
3. Make the filling.  Stir all ingredients until combined
4. Make the muffins.  In a large bowl, whisk together the melted butter, soy milk, and eggs.  In a separate large bowl, mix the remaining muffin ingredients and stir until combined
5. Pour the dry mixture into the wet and stir with a rubber spatula.  The batter will be a little sticky
6. Fill the liners halfway with batter.  Place a heaping teaspoon of the filling on top of the batter
7. Place the remaining batter on top of the filling
8. Sprinkle the topping over the muffins and lightly press to set

9. Bake until muffins are set and tester inserted comes out almost clean, about 20 min
10. Cool in pan for about 30 min, then move to a wire rack to cool completely

Blueberry Pie

What do you do when Pi Day leaves you with excessive amounts of blueberries?  Make blueberry pie of course :)  It's quite easy to make and definitely a crowd-pleaser.  My coworkers will be lucky if I don't eat the whole thing tonight so they can get a taste tomorrow!

Blueberry Pie (adapted from Williams-Sonoma) 

Ingredients
1 9-inch graham cracker pie crust
Flour and granulated sugar for dusting

Topping
1/2 cup + 1 tablespoon flour
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon cinnamon
6 tablespoons cold butter, cut into 1/2 inch pieces

Filling
3 cups of blueberries
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 1/2 tablespoons flour

Directions
1. Preheat the oven to 375 degrees.  Lightly dust the bottom of your graham cracker crust with granulated sugar and flour
2. Make the topping.  Stir together the first 4 ingredients
3. Scatter the butter pieces on top.  Using your fingers or a fork, cut the butter into the dry ingredients.  Combine until the mixture forms large pea sized clumps.  Set aside
4. Make the filling.  Stir together all 4 ingredients until the blueberries are coated
5. Pour the filling into the crust and spread evenly
6. Sprinkle the topping evenly over the filling.  Press down lightly to set
7. Bake the pie for 30 - 35 minutes or until top is golden and blueberry filling starts to bubble.  Transfer to wire rack and let cool completely

Bacon Apple Cheddar Pi(e)

Happy Pi Day everyone!  To celebrate I thought it would only be appropriate to make a ridiculous (and hopefully delicious) pi(e).  I was lucky enough to have a sous chef help me out; this pi(e) definitely took a lot of time to put together!

Bacon Apple Cheddar Pi(e) (adapted from Suzanne Winter - Gallery Kitchen)
Note this recipe makes 2 pi(e)s

Ingredients
Crust
2 refrigerated pi(e) crusts
1 8 oz package of grated sharp cheddar cheese
  
Apple Filling
8 apples (I used McIntosh)
1 1/2 tablespoons of lemon juice
1 1/2 cups water, divided
1 cup granulated sugar
3/8 cup (6 tablespoons) flour
1 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon nutmeg
Generous pinch of salt

Bacon Topping
13 slices thick cut bacon, cut into 1/4 inch pieces 
1/2 cup brown sugar, divided (4 tablespoons + 4 tablespoons)
1 cup flour
1 1/4 cup granulated sugar
1 stick butter, cubed and softened

Directions
1. Prepare the pi(e) crusts according to the package.  Once cooled, put a thin layer of shredded cheese on the bottom of the pi(e) crusts (you might not use all of the cheese and will want to reserve a little for the topping)
2. Make the filling.  Peel, core, and thinly slice your apples (big thanks to the sous-chef for doing this!)

3. Place the apple slices in a large bowl and toss with the lemon juice.  Set aside
4. In a large dutch oven, heat 1 cup of the water over medium heat.  Add the sugar, flour, cinnamon, cloves, nutmeg, and salt.  Stir well and bring to a boil
5. Boil for 2 or so minutes, stirring constantly.  The mixture will get sticky
6. Add the apple slices to the pan.  Pour the other 1/2 cup of water over the apple slices.  Stir to coat apples in caramel mixture.  Cover and simmer until apples are tender - 7 or 8 minutes
7. Remove the mixture from the pan and let cool to room temperature
8. Make the bacon topping.  Cook the bacon pieces in a large skillet until crisp.  Remove, using a slotted spoon, to a paper towel to dry.  Reserve 1 tablespoon of grease
9. In a clean skillet, place the cooked bacon and 4 tablespoons of the brown sugar over medium heat.  Add grease in 1/4 teaspoons to moisten (I used about 1 teaspoon total)
10. Mix together until sugar is moistened with the grease.  Cook until the bacon is coated and caramelized.  Remove from the pan and set aside
11. In a medium bowl, mix together the flour, granulated sugar, and remaining brown sugar.  Add the butter pieces and mix together using your finger tips.  The mixture should resemble dough
12. Pour the bacon bits into the dough mixture.  Using a fork, break up the bacon pieces while mixing into the dough (thanks again sous-chef :p)
13. Almost there!  Preheat your oven to 375.  Pour the apple filling into your two pi(e) crusts.  Top with bacon mixture.  I made my topping into a fun shape, just for pi day

14. Wrap your pi(e)s tightly in foil and bake for 30 minutes.  Uncover and bake for 17 - 20 minutes or until apples are bubbling and topping is golden and set
15. Turn the oven off and remove the pi(e)s.  Sprinkle cheese, if desired, to fill in your shape.  Place back in the oven for 3 minutes to melt the cheese.  Remove and cool

Here's what you get!

Have suggestions to make this pi(e) more delicious? Let me know!

Ninja Sugar Cookies

So I know it's been quite a while, but I think it's time to get back into my baking groove.  A coworker asked me to make ninja shaped cookies.  Little did he know I have these babies laying around my house:

I think he'll be pleasantly surprised when I show up to work tomorrow, cookies in tow. The finished product is too cute and really delicious. Enjoy!

Sugar Cookies (adapted from All Recipes)

Ingredients
1 2/3 cup flour
3/4 teaspoon baking powder
Generous pinch of salt
1 stick of butter, softened
2/3 cup granulated sugar
2 eggs
1/2 teaspoon vanilla extract (I used a generous 1/2 tsp of VE because I love the flavor.  You can use 1/4 tsp if you like)
Ninja cookie cutters (or any other cookie cutters you'd like!)
(Optional) Miniature chocolate chips for decoration

Directions
1. In a medium bowl, using a fork, mix together the flour, baking powder, and salt
2. In a large bowl, cream together the butter and sugar until smooth
3. Beat in the eggs and vanilla to the butter mixture
4. Pour the flour mixture into the butter mixture and stir to combine.  I pushed the mixture around with a rubber spatula first to avoid a flour cloud with my hand mixer
5. Cover and chill the dough for at least an hour.  You can chill overnight if you'd like
6. Preheat the oven to 400 degrees
7. Roll out the dough (I just used my hands to flatten) on a floured surface about 1/4 inch thick
8. Cut into shapes using cookie cutters.  If dough becomes too soft, place in the freezer for 15 minutes.  
9. Place cookies 1 inch or so apart on an un-greased cookie sheet.  Bake 6 minutes or until cookies turn a light golden brown on the edges.  Remove from oven
10. While cookies are still on the sheet, place 2 mini chocolate chips on the cookies for eyes and press lightly
11. Remove cookies from sheet and cool completely on wire rack

I only had a few wounded soldiers - besides that, they came out great!
 

Coconut and Brown Sugar Blueberry Muffins

The perfect way to spend a sick day :)

Coconut and Brown Sugar Blueberry Muffins


Ingredients
1 1/2 cups flour
3/4 cup brown sugar
1 1/2 teaspoon baking powder
1/3 cup canola oil
6 oz non-fat plain yogurt
2 large eggs
1 teaspoon vanilla
2 cups blueberries
1/4 cup coconut flakes
Extra brown sugar and coconut flakes for topping


Directions
1. Preheat oven to 375.  Line muffin tin with paper liners (makes about 12 muffins)
2. In a large bowl, combine flour, sugar, and baking powder
3. In a medium bowl, whisk together oil, yogurt, eggs, and vanilla
4. Mix wet ingredients into dry until combined.
5. Gently fold in blueberries and coconut
6. Divide batter evenly among muffin cups.  Sprinkle each muffin with brown sugar and coconut
5. Bake for 15 - 20 minutes or until toothpick inserted in center comes out clean.  Let cool in pan for 5 minutes, then move to wire rack to cool completely

Bacon and Egg Cupcakes

For grandpa

Bacon and Egg Cupcakes

Ingredients
1 box white cake mix (I used Duncan Heinz)
3 egg whites
1/3 cup canola oil
2 tablespoons maple syrup
1 cup water
6 pieces of double thick bacon (or 9 pieces regular bacon)
16 oz cream cheese, softened
1 teaspoon vanilla
1 - 2 cups confectioners sugar
Bag of butterscotch candies
Poppy seeds 

Directions
1. Preheat your oven to 350.  Line 2 cupcake pans with paper liners
2. In a large bowl, whisk together cake mix, egg whites, oil, syrup, and water
3. Cook bacon in a large skillet until crispy.  Roughly chop into small pieces and fold into batter
4. Fill liners 3/4 full (this should make about 18 cupcakes)
5. Bake 15 - 22 minutes or until toothpick inserted into the middle comes out clean.  Cool cupcakes in pan for 5 minutes.  Remove cupcakes from pan and continue to cool completely on rack.
6. While the cupcakes are baking, make the frosting.  Beat together cream cheese, vanilla, and 1 cup of confectioner's sugar.  Keep adding confectioner's sugar until you achieve your desired sweetness and consistency
7. After cupcakes have cooled, frost with the cream cheese frosting.  Press one butterscotch candy in the middle of the of each cupcake.  Sprinkle with poppy seeds

Cinnamon Banana Bread

The perfect way to start off 2012 :)

Cinnamon Banana Bread (adapted from Bon Appetit magazine) 

Ingredients
Bread
1 1/2 cups flour
1 cup granulated sugar
1 - 2 teaspoons cinnamon (see step 4)
1 teaspoon baking soda
Generous pinch of salt
2 - 3 very ripe bananas
2 large eggs
1/2 cup vegetable oil
1/4 cup honey
1/4 cup water

Topping
2 tablespoons granulated sugar
2 1/2 tablespoons packed brown sugar
1 teaspoon cinnamon


Directions
1. Preheat the oven to 350 degrees.  Butter and flour a 10 inch bread pan
2. In a medium bowl, whisk together the flour, granulated sugar, 1 teaspoon of cinnamon, baking soda, and salt
3. In a large bowl, mash the bananas.  Add in the eggs, oil, honey, and water and whisk to combine
4. Add the wet ingredients to the dry and mix to combine.  Taste the batter to determine if the extra teaspoon of cinnamon is needed.  I like my bread to be more on the cinnamon-y side
5. Pour the batter into the prepared pan
6. Make the topping.  Mix together the sugars and cinnamon and sprinkle on top of the bread.  Using a spatula, spread the topping evenly over and press lightly into the batter
7. Bake for 45 - 50 minutes until tester inserted into the middle comes out mostly clean
8. Cool in pan on rack for 30 minutes.  Turn pan on it's side and slide out, being careful not to remove topping.  Let cool completely on rack