Nutella Cookies

We (as in everyone, as in the world) have long established nutella is the best thing ever. I'm always down to incorporate it into all baking and so, nutella cookies seemed like the optimal choice for eat your feelings day.

Also a side note for those interested, one day I was eating nutella from the jar and procrastinating (casual, not stressed) and pondered who gave this amazing gift to mankind. Turns out, nutella was invented in 1963 by Michele Fererro, the son of the guy who started the Fererro chocolate company that makes Fererro Rocher. So kudos to you Michele, you made my life infinitely more awesome. 

Drooolll

Ingredients
2 1/2 cups flour
2 eggs
1/4 cup cocoa
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon finely grated lemon zest
1 teaspoon salt
1/2 cup nutella (or more, I'm not your mom)
3/4 cup brown sugar
2 cups chocolate chips
3/4 cup granulated sugar
1 cup hazelnuts, chopped (didn't add these because I'm poor, but I feel they would have improved the cookies)
1 cup butter, softened

Brown sugar hearts for Valentine's Day. 

Directions
1. Preheat oven to 350 degrees F.
2. In a medium bowl combine flour, cocoa, baking soda and salt. Set aside.
3. In a large bowl, combine both sugars and the butter. With an electric mixer on medium speed, cream until smooth. Add the eggs one at a time. Add the vanilla, lemon zest and nutella.
4. Add the flour mixture in parts on low speed and combine until just mixed. Stir in the chocolate chips and the nuts.
5. On an ungreased baking sheet, place heaping tablespoons of the batter, about 3 inches apart. The original recipe said to bake for 12 minutes, however I found the cookies a bit hard. I would bake for 10 minutes next time.

Only a small portion of our EYF spread.

Cream Cheese Filled Carrot Muffins

When I finished my months of paper-hell I spent the morning watching 4 hours of Tabatha's Salon Takeover while my roommates continued to suffer exam misery. So I decided to bake them a treat and felt like making muffins. These muffins were especially awesome because of the gooey cream cheese filling.

Ingredients
Filling
1 8oz. pkg. light cream cheese
1/4 cup granulated sugar

Muffins
2 1/4 cups flour
1/2 cup granulated sugar
1/4 cup light brown sugar, firmly packed
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1 1/2 tsp. cinnamon
3/4 tsp. ground ginger
3/4 tsp. salt
2  eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, (about 2 medium-large carrots)

Directions

1. Preheat the oven to 400°F. Line a muffin pan with paper muffin cups, and grease the cups (strange I know but it actually makes it much easier to eat the muffins).

2. To make the filling, place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and set aside. 

3. To make the muffin batter, in a medium-sized bowl, whisk together the dry ingredients. Stir the wet ingredients into the dry ingredients. Fold in the grated carrots, stirring to combine. 

4. Drop about 2 tablespoons of the batter into each muffin cup, spreading it to cover the bottom. Dollop on a heaping tablespoon of filling and cover with enough batter to hide the filling. The muffins cups will be quite full. 

5. Bake for about 20 minutes. Remove the muffins from the oven, and transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up (so I advise microwaving them before eating (about 20 seconds will do)!

Surprise muffins!

Vegetable Quinoa Soup

Quinoa is the best food. Seriously it is amazing and if you haven't tried it you are missing out. It is a great source of protein and can be used in so many dishes. Also for those with difficulties, its pronounced "keen-wah".

We made a quinoa soup and it was extremely easy and delicious. This is definitely something you can make in large quantities and freeze for a time when you don't have time to make a full meal. I got it from this blog and the only thing we did differently was use butternut squash instead of yellow squash because we couldn't find it in the store. You can use whatever vegetables are in season or are to your taste.

Ingredients
- 2 tbps. olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 1 yellow squash, chopped
- 1 1/2 cups fresh green beans, cut into pieces
- 1 box vegetable broth (I used Campbell's)*
- 1 15 oz. can diced tomatoes
- 2 bay leaves
- 1 tsp. dried thyme
- 1/3 cup chopped fresh basil
- 2 cups cooked quinoa
Salt and black pepper, to taste

* You may need more vegetable broth, after I added the quinoa, even though it was fully cooked, it absorbed most of the liquid in the soup and we had to add another cup of broth

Directions

1. Heat the olive oil in a large pot over medium-low heat. Add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
2. Add the vegetable broth, diced tomatoes (and their juice), bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. 

3. To cook the quinoa, add quinoa and 2 cups water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until quinoa grains become transparent. Remove from heat and fluff with a fork.

4. Stir in the cooked quinoa and season with salt and pepper, to taste. If the quinoa absorbs too much liquid in the soup, add more vegetable broth.

White Chocolate Chip Cranberry Cookies

For our family Christmas I made these delicious, soft and chewy cookies. The cranberry/white chocolate combo may be a bit festive but I still think they could be made year round. The blog I got them from emphasized cornstarch, dark brown sugar, and careful baking times to make perfectly soft cookies; however, I didn't have dark brown sugar and my cookies still turned out super soft and chewy.

Ingredients

- 3/4 cup butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp. vanilla extract
- 2 cups flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup white chocolate chips*
- 3/4 cup dried cranberries*

*I used a little bit less of each, I found that there was a bit too many pieces compared to the amount of dough 

Directions

1. In a large bowl using an electric mixer, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. On low speed, mix in flour, cornstarch, baking soda and salt.

2. Stir in white chocolate chips & dried cranberries.

3. Chill dough (covered) for 30 minutes or up to 3 days.

4. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or lightly spray with cooking spray.   Drop balls of dough (1.5 tablespoons each) onto cookie sheet.

5. Bake for 8-9 minutes, until barely golden brown around the edges. Do not cook them longer than 9 minutes, even if they look uncooked when you take them out, after letting them cool they will harden up. Remove and let cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack.

After letting my dough cool overnight we had a massive hardened ball of dough.

Bonus: We also made Christmas holly cupcakes using M&Ms and green sugar cookies!

Kale and Feta Breakfast (?) Casserole

I wanted to make a casserole and found this recipe on foodgawker (obvi) that looked really delicious and easy. However I made it for dinner, kale and feta just don't speak breakfast to me but I have toast and OJ for breakfast every morning so I guess I'm not one to talk. But I guess this works for whatever meal you want, and it takes about 2 min to prepare so I would definitely recommend. Also we thought using 12 eggs in a single recipe was not only excessive but also expensive, so we adjusted the original recipe.

Ingredients
10-12 oz. (enough to fill your pan) fresh kale, washed and coarsely chopped
2 tsp. olive oil
3/4 cup crumbled Feta cheese
9 eggs, beaten
Seasonings: basil, oregano, salt, pepper

Can never have too much kale!

Directions
1. Preheat oven to 375 degrees F. Spray a 9" x 9" pan with nonstick spray.
2. Wash and chop the kale. Heat oil in a large frying pan over medium heat. Cook kale for about 5 min until it begins to soften. 
3. Beat eggs in a bowl and add seasonings.
4. Put kale in your pan. Crumble in feta overtop. Pour in eggs. 
5. Bake 35-40 minutes until eggs are set. 

This recipe was really good (anything with feta is good) except a bit heavy. Still delicious though.

Carrot Cake COOKIES

I'm not sure how much this applies to all of you fellow university goers, however for me and my roommates, November is much worse than October. PAPER SEASON IS THE WORST TIME EVER. Seriously though, studying for midterms is not nearly as bad as having one month to write multiple term papers. It sucks. It also means I don't have time to go out, especially when going out involves drinking and being hungover.

But not being able to go out doesn't mean you can't take writing breaks and my favourite types of break is one that involves the creation of cookies. Someone posted this recipe on Facebook a while ago and all I was thinking was why aren't those in my mouth. So a few weeks ago, me and the roomies had a WILD Friday night and baked these bad boys.

We also decided not to make them sandwich cookies because thats just way too much cookie and not enough icing.

Ingredients
Cookies
1 cup (2 sticks) butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
2 cups rolled oats
1 1/2 cup grated carrots (about 3 large carrots)
1/2 cup chopped walnuts

Cream Cheese Frosting (*this is the recipe from the website I used for the cookies, however, I just threw some ingredients together and added more until it tasted good)

2 stick of butter, at room temp
16 oz cream cheese, at room temp
8 cups icing sugar
1 dash vanilla extract

dat icing

Directions

1. With an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat until well combined.

2. In a separate bowl mix flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Gradually add flour mixture to butter mixture.

3. Mix in oats, carrots and walnuts. Chill dough for an hour.

4. Preheat oven to 350 degrees. Roll dough into balls (this part is messy) and place on baking sheets sprayed with cooking spray. Bake 10-13 minutes. Allow to cool before icing.

5. While your cookies bake, make the icing. Add more icing sugar if too liquidy, or add more milk or butter if too thick.

More photos of our crazy Friday night:

Healthy Study Snacks

I don't think I know any college students who haven't stress eaten while studying. If you are some magical person with super human willpower who hasn't partaken in this behaviour, I hate you a little bit/encourage you to share your secrets with the world and make millions.

The problem for me, at least, stems from how difficult it seems to take a break from the books for anything other than eating, so food - even when you're not hungry - becomes all the more exciting. Since I have a mini-break in my own exam schedule right now, I thought I would take the time to give you all some tips on healthy alternatives to chips or other packaged junk you might be tempted to reach for in times of stress, as well as mini-breaks you can take from your work that don't involve eating.

1. Celery and Cream cheese

I love cream cheese so much! Buy light cream cheese when possible, and try to keep your portion to no more than 2 tbsp. When it comes to celery, however, eat as much as you want!

2. Laughing Cow Cheese

Light Laughing Cow cheese is 25 calories and only has 1 g of fat, so it pretty much can't be beat when it comes to a low-cal craving satisfier. Try it with some Ryvita or Wasa crackers, or spread on a slice of whole wheat toast. Top with sliced cucumber or tomato for some extra flavour.

3. Veggies and Hummus

This is something that I literally eat everyday. Hummus is filling and you'll sneak some of your daily protein in with your snacking - multitasking is always a bonus, right!? As usual, eat as many vegetables as your heart desires!

4. Pretzels and Mustard 

I hadn't tried this combination until this week, but now I am hooked! Pretzels are just as satisfying at chips, but more filling and lower in calories. If you can, get ones with low salt. Mustard is a great dip, but when times get tough, breaking out the Nutella is a delicious, sweet alternative (try to keep it to a tbsp-ish-sized serving, though).

5. Popcorn

My favourite are the Blue Menu mini-bags! They're only 100 calories and are perfect if you want a snack to munch on while studying because they take a while to finish. 

6. Trail Mix

I just made this giant container of my own trail mix this weekend, but you can absolutely buy pre-made if you're super busy. I might have gone a little crazy on the treats this time (bananas, raisins, and TWO kinds of chocolate chips), but generally try to keep the dried fruits and or chocolates to a moderate level. I mixed all those yummy things with roasted, unsalted cashews and soy nuts.

Here are some guidelines for nuts, brought to you by Nutrition Action Magazine (my fave) to help you pick your perfect mix!

A few extras from my favourite blogs to keep you inspired: 

-Apple Nachos from Manifest Vegan

-Kale Chips from Kath Eats Real Food

-Your guide to granola bars from Eat Spin Run Repeat

-Roasted chickpeas from Oh She Glows

-Single-serving treats from Chocolate Covered Katie

Before you bite into these yummy brain foods, ask yourself whether you're actually hungry or reaching for food because you're bored of studying. If you're eating because you're feeling a little burnt out, try to take a little break that doesn't involve food! Here are some suggestions:

-Take a walk or run

-Go to the gym

-Do a Blogilates workout (they're super short and you can do them in your room!)

-Paint your nails

-Clean (literally my favourite stressed-out activity)

-Read an article or a chapter in a book

-Watch a TED talk, a College Humor skit, or a silly youtube clip that has nothing to do with what you're working on 

-Do an at-home hair mask or face mask

-Have a mini-dance-party/sing-along in your room (this is my fave scream your lungs out jam) 

Good luck on finals! Eat mindfully and study hard :)

Whole Wheat Spaghetti with Rosemary Meatballs

I feel like we've been constantly apologizing for the lack of posts lately. Odessa is writing an honours thesis, I'm taking science courses for the first time since high school, so we basically haven't been cooking.

Being on a diet of Starbucks, Sinfully Asian sushi (McGillians will understand), Larabars, and steamed frozen vegetables is starting to seem a little pathetic, so I've been doing my best lately to actually make meals for myself amid the chaos.

Tonight I came home from a long day of meetings, class, study sessions, and my first gym day in a week (ugh). I decided I had earned a decent meal. Enter: all the meat I have in my freezer and promised myself I would eat. I have so much ground beef, so I decided to make spaghetti and meatballs, something I have (shockingly) never made before!

Also I kind of lied because this is actually not spaghetti, but a mixture of the last bits of whole wheat fettucini and rotini... College lyfe.

Where did I go to get the how-to on a new cooking endeavor? Obbbviously Martha Stewart! I altered this a little (predominantly in quantity and cooking method), but stuck to the main ingredients. I made about half what the recipe recommended and produced about 12 meatballs.

You'll Need:

• 16 oz. ground beef (mine was organic and local as always!)
• 1 1/2 c. Panko
• 1 large egg white
• 1 clove garlic, minced
• Fresh rosemary
• 1 tbsp lemon juice
• A few dashes of salt and pepper

This is me making pasta. Exciting, exciting stuff.

Method:

• Preheat oven to 350 degrees C and prepare a baking sheet lined with foil
• Combine all ingredients and mix in meat
• Shape into equal sized rounds
• Place rounds on baking sheet and cook for approximately 15-20 minutes, checking at least every 10 to see if they are still pink
• Once cooked through, remove and serve over your favourite whole wheat pasta and light tomato sauce

I still feel weird saying that meat looks good, but this looks good right?

This recipe was delicious! I think it may have tasted even better considering my lack of effort in the kitchen as of late. I somewhat regret not putting any vegetables in this, but I had some carrots while I was cooking soooo.... baby steps back to normal eating, right?

Hopefully we'll be back soon! My midterms are FINALLY over this coming Monday, so I'm planning to have lots more yummy recipes to share after that.

Pumpkin Cheesecake

What did you all do for Thanksgiving? Thanksgiving has never really been that big in my family but this year it was especially small with just my mom, brother, sister and I which really didn't work well with the fact that I was in the mood to cook all the things! Hence my mom and I made a massive feast for four people, two of whom are quite picky and didn't eat very much. Also my brother is now vegan and so with only two meat eaters we made an entirely vegetarian meal which my mom said felt like we were eating all side dishes. Whatever, it was delicious.

Turkey-less Thanksgiving... is it real Thanksgiving?

Most of the things we made were things I had made before including Caitlin's delicious stuffing from last year but one new recipe I tried was Pumpkin Cheesecake. The cheesecake was so good it makes me sad to think of it because I could not bring any of it back to school.

Also, funny side note, I got the recipe from the Philly Cheesecake Website and when I went to print it from my mom's computer I went to Kraft's website instead because they are the same company. Well it seems the Kraft people are a little crazy because the Festive Pumpkin Cheesecake recipe is only available x6, that is making 6 cheesecakes. When I printed it I was extremely confused as to why I needed 9lbs of cream cheese! Just curious as to why anyone would ever need to make 6 cheesecakes Kraft...

Ingredients
1 cup Graham Cracker Crumbs
3 Tbsp. butter, melted
1 and 1/2 cups canned pumpkin
3 eggs
1/2 cup firmly packed brown sugar
1 and 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
3 250 g pkg. Light Philadelphia Brick Cream Cheese, softened
1/2 cup sugar
1 Tbsp. cornstarch
1 cup pecan halves
Some melted chocolate for pecans
9 inch Springform pan (go buy one if you don't have one, so key for cheesecake!)

Directions
1. Preheat oven to 350 degrees F. Combine crumbs and butter and press into your springform pan. Set aside.
2. Mix pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
3. In the bowl of an electric mixer, beat cream cheese, sugar and cornstarch. Add pumpkin mixture.
4. Pour over crust and bake for 50-55 minutes. Cool completely at room temperature and then refrigerate for 4 hours minimum.
5. Melt chocolate in a ziploc and use to attach pecans. Serve with real whip cream if you really don't care about calories for the day.

Our beautiful centre piece!

Peanut, Sweet Potato and Spinach Stew

Everyone at McGill loves September. No midterms, no papers, no stress (supposedly, I have a million readings and its not even two weeks in but whatever) and its not the freezing hell that Montreal turns into in January. Hence, it is a great time to do what you enjoy, which at our house essentially involves TLC, alcohol, cooking/baking or all three.

So I decided to spend my first Sunday in school cooking something new. We obviously enjoy making stews and chilis (is it a vegetarian thing or does everyone love these dishes as much as we do?) but this one looked different.

Ingredients
1 tbsp. olive oil
1 onion, diced
1 clove of garlic, minced
1/2 tsp. ginger
1/2 tsp. clove
1/4 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. cumin
1 carrot, diced
1 sweet potato, cubed
1 tbsp. honey
2 tbsp. peanut butter
2 1/2 cups vegetable broth
3 cups spinach, chopped
1/4 cup peanuts, lightly toasted
brown rice to serve, optional

Directions
1. Heat oil over medium heat in a pot. Add onions and saute for a few minutes. Add garlic and ginger and cook for 2 more minutes.
2. Stir in clove, salt, cayenne and cumin. Cook for 2 more min.
3. Add potatoes, carrots, broth and honey. Bring to a boil and reduce to simmer over low heat. Add peanut butter and simmer for 15-20 minutes until potatoes are soft.
4. Stir in spinach and cook until wilted. Serve on a grain or alone and garnish with peanuts.

Chocolate Peanut Butter Cup Cookies

Upon returning from Peru I was craving two things: baking and peanut butter. Although I did do some baking in Peru I'm not going to lie I missed the ability to go to a grocery store and get random ingredients for really creative recipes. And peanut butter exists in Peru however its not nearly as popular and thus very expensive. Thus my longtime baking buddy Lia came over and we made some serious noms. 

These photos do not do these cookies justice. Perhaps this will make you understand how good these noms are:

Ingredients

1 1/2 cups + 2 tbsp. flour

6 tbsp. cocoa powder

1/2 tsp. baking soda

1/2 tsp. salt

3/4 stick butter, room temp.

1/4 cup + 2 tbsp. peanut butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tbsp. vanilla

2 tbsp. milk

2 cups chopped peanut butter cups or minis

Directions

1. Preheat oven to 350 degrees and spray a cookie sheet with baking spray.

2. In a medium bowl combine flour, cocoa, baking soda and salt. In the bowl of an electric mixer beat butter, peanut butter and sugars until fluffy. Add vanilla, egg and milk. Add the dry ingredients slowly until fully mixed. Add peanut butter cups.

3. Roll into balls and bake about 10 minutes. Let set for 10 min before transferring to cooling rack. 

Enjoy with some milk :)

Cauliflower Crust Pizza

Pizza is the best food pretty much ever, right? But, it's so high cal, greasy, and only reserved for cheat days, right? WRONG!

We're not telling you to call up Pizza Pizza everyday; we're telling you to make this:

With a recipe from Lauren Conrad (Caitlin's hero), you can never feel guilty about having a slice or two ever again!

Ingredients: For the crust: 
-1 cup riced cauliflower (either grated or chopped very finely in a food processor)
-1 cup shredded low-fat mozzarella cheese (any cheese would probably be good though)
-1 egg
-spices of your choice (it's nice with oregano)

For the toppings (what we used):
-a thin layer of pesto
-a couple handfulls of spinach
-1 chopped tomato
-crumbled feta
-a sprinkling of green olives

Directions: 
-Preheat oven to 450 and grease a baking pan (DO NOT JUST USE TINFOIL! We learned the hard way that it's a little sticky...)
-Mix all the crust ingredients together in a bowl and spread into a circle on your baking sheet
-Bake for 15 minutes and remove
-Add toppings (get creative with these; we just used what we had on hand - picture this topped with tomato sauce and roasted veggies, totally gonna do that next time)
-Place back in the oven for about 10 minutes
-Take it out and split it with a friend (or hoard your delicious leftovers, either way)

Yummmmm.

Carnivorism

So a lot has changed since we last posted... First, summer happened (yeah, sorry about the lack of posts oops, we were on vacay), and second, Caitlin is now a meat-eater!!!

We know what you're thinking, "like say whaaat? She's been a veggie since she was literally eleven!" It's true though, anemia has finally driven her back to the rotting-flesh-of-dead-animals diet.

Eating such cute things is hard to get used to. Even after finding and organic, local butcher, it hasn't been easy, so she's been finding recipes that will best disguise that nasty meat stuff.

First concoction: Beef Chili!

She took the recipe from Leslie Beck Nutrition (a favourite R.D.), and altered it from the original, as the original was for a venison chili and was depressingly low in vegetables.

Ingredients:
-1 tbsp margarine or butter
-1 lb. ground beef
-1 onion, chopped
-1 pepper (I used orange), chopped
-small package of mushrooms, chopped
-1 small zucchini, chopped
-15 oz. can diced tomatoes (liquid and all)
-1 small can kidney beans, rinsed
-1/2 cup tomato sauce of choice
-red chili powder
-chili flakes
-oregano
-salt and pepper to taste

Directions: 
-Melt butter in a large soup pot on medium heat
-Add ground beef and break it up; cook in butter until browned
-Add onion and pepper and let sauté for 5 minutes, stirring frequently
-Add the remaining ingredients and bring to a boil
-After the mixture has boiled, turn down and let simmer for 1 hour, stirring occasionally
-Serve garnished with tortilla chips, cheese, and/or sour cream (we just used chips); it would also be amazing with a fresh slice of bread of course

The verdict: meat is not so bad after all! And now we have yummy leftovers in the freezer for a stressful day :)

Dessert Tacos

I also tried one last recipe before leaving. These were awesome, however we had some trouble making the tacos. Our recipe used sugar cookies but other recipes such as this one recommend using flour tortillas which sounds a lot easier. I’ll give instructions for the way we tried. 

Also the key to making these amazing is using fresh fruit and to making some real whipping cream. They can be served as dessert or a not so healthy but yummy breakfast. 

Ingredients
1 pkg. sugar cookie mix
Cinnamon sugar
Fresh fruit
Whipping cream

Directions 
1. Prepare sugar cookie mix according to directions. Roll into large balls and flatten on a baking sheet. 2. Make sure the cookies are fairly large, you need to be able to fold them in half and fit a fair amount of fruit in them. Sprinkle cookies with cinnamon.

3. Bake according to directions. Immediately after removing them from the oven, drape over some sort of cylinder object. We used aluminum foil rolls. This is where it gets difficult however because our cookies kept breaking. We also tried, as you can see in the photo, to drape between two rolls to stop them from breaking, this sort of worked but still was frustrating. My advice would be not to push to cookies to much because they are very delicate. 

4. While the cookies cool, use a beater to make whipping cream. Beat until the cream becomes thick, this will take a while if you haven’t done it before but it is so worth it. Cut up your fresh fruit.

5. Fill each taco with whipped cream and fruit and enjoy all your frustratingly hard work.