Gentle Simmer

Category: desserts

  • Salted Dark Chocolate Cookies (Crackly, Fudgy, Dangerous)

    Salted Dark Chocolate Cookies (Crackly, Fudgy, Dangerous)

    These cookies are for serious chocolate people. Deep, dark, almost brownie-like. Crackly tops. Melty centers. A sprinkle of flaky salt on top to make everything sing. Dangerous doesn’t begin to cover it.

    Ingredients

    Makes 18-20 cookies.

    • 1 cup (225g) unsalted butter
    • 1¼ cups (250g) brown sugar, packed
    • ¼ cup (50g) granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1¾ cups (220g) all-purpose flour
    • ¾ cup (75g) unsweetened cocoa powder (dark preferred)
    • 1 tsp baking soda
    • ½ tsp salt
    • 1½ cups (255g) dark chocolate chunks or chips (60-70% cocoa)
    • Flaky sea salt (like Maldon) for topping

    Step-by-Step Instructions

    Step 1: Cream Butter & Sugars

    1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
    2. Beat butter, brown sugar, and granulated sugar until light and fluffy (3 minutes).

    Step 2: Add Eggs & Vanilla

    1. Add eggs one at a time, beating well after each. Mix in vanilla.

    Step 3: Mix Dry

    1. Whisk flour, cocoa powder, baking soda, and salt in a separate bowl.

    Step 4: Combine

    1. Gradually add dry ingredients to wet. Mix until just combined (don’t overmix).
    2. Fold in dark chocolate chunks.

    Step 5: Scoop & Top

    1. Scoop 2-tablespoon balls of dough onto baking sheets (2 inches apart).
    2. Sprinkle each cookie lightly with flaky sea salt.

    Step 6: Bake

    1. Bake 10-12 minutes until edges are set and tops are crackly (centers will look slightly underdone — that’s fudgy perfection).

    Step 7: Cool & Serve

    1. Cool on baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

    Summary

    Prep Time: 15 min | Bake Time: 12 min | Total: 27 min

    Yield: 18-20 cookies | Difficulty: Easy

    Storage Notes

    Airtight container: 5 days at room temperature. Freeze dough balls: 3 months. Bake from frozen (add 2 minutes). These cookies are actually better the next day — flavors deepen overnight.

  • Everything Bagels (Chewy, Golden, and Topped with Crunchy Magic)

    Everything Bagels (Chewy, Golden, and Topped with Crunchy Magic)

    Everything bagels are the king of bagels. Chewy inside. Golden crust outside. Loaded with that crunchy, savory, garlicky-oniony seed mix. No bakery trip required. Your kitchen can do this.

    Ingredients

    Makes 8 bagels.

    For the Dough:

    • 4 cups (500g) bread flour (or all-purpose)
    • 2¼ tsp (1 packet) instant yeast
    • 1½ tsp salt
    • 1 tbsp sugar or barley malt syrup
    • 1¼ cups (300ml) warm water (110°F / 45°C)

    For the Boil:

    • 8 cups water
    • 2 tbsp sugar or honey

    For the Topping:

    • ¼ cup everything bagel seasoning (store-bought or homemade: sesame seeds, poppy seeds, dried garlic, dried onion, flaky salt)
    • 1 egg white + 1 tbsp water (egg wash)

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Whisk flour, yeast, salt, and sugar. Add warm water. Mix into a shaggy dough.
    2. Knead 8-10 minutes until smooth and elastic.
    3. Cover and rise 1-2 hours until doubled.

    Step 2: Shape

    1. Punch down dough. Divide into 8 pieces (about 100g each).
    2. Roll each into a ball. Poke a hole through the center with your thumb. Gently stretch into a 2-inch hole.

    Step 3: Second Rise

    1. Place bagels on a parchment-lined baking sheet. Cover and rest 20-30 minutes (slightly puffy but not doubled).

    Step 4: Boil

    1. Preheat oven to 425°F (220°C). Bring water and sugar to a gentle boil.
    2. Boil bagels 1 minute per side (45 seconds for softer, 90 seconds for chewier). Remove with a slotted spoon.

    Step 5: Top & Bake

    1. Place boiled bagels on a parchment-lined or cornmeal-dusted baking sheet.
    2. Brush with egg wash. Sprinkle generously with everything seasoning.
    3. Bake 18-22 minutes until deep golden brown.

    Step 6: Serve

    1. Cool on a wire rack. Slice, toast, schmear with cream cheese. Perfection.

    Summary

    Prep Time: 20 min + rises | Cook Time: 20 min | Total: 40 min + rises

    Yield: 8 bagels | Difficulty: Medium

    Storage Notes

    Counter (cut bagels): 2 days. Freezer: 3 months. Slice before freezing. Toast frozen bagels directly — no thawing needed. Never refrigerate (stales faster).

  • Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle (The Italian Pastry That’s 1,000 Layers of Yes)

    Sfogliatelle means “many leaves.” One bite explains why. A thousand shatteringly crisp layers wrapped around sweet, citrus-kissed ricotta. This is Naples’ greatest pastry. Yes, it’s a project. Yes, it’s worth every minute.

    Ingredients

    Makes about 12 sfogliatelle.

    For the Dough:

    • 2 cups (250g) all-purpose flour
    • ½ tsp salt
    • ½ cup (120ml) warm water
    • 2 tbsp honey
    • 2 tbsp lard or vegetable shortening

    For the Filling:

    • 2 cups (450g) whole milk ricotta, drained overnight
    • ½ cup (100g) sugar
    • ¼ cup semolina flour
    • ½ cup (120ml) milk
    • 1 tsp vanilla extract
    • Zest of 1 orange
    • ¼ cup candied orange peel (optional)
    • Pinch of cinnamon

    For Assembly:

    • ½ cup (115g) lard or butter, melted (for brushing)
    • Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Mix flour and salt. Add warm water, honey, and shortening. Knead 10 minutes until smooth. Wrap and rest 1 hour.

    Step 2: Make Filling

    1. In a saucepan, cook semolina and milk until thick (2 minutes). Cool.
    2. Mix ricotta, sugar, vanilla, orange zest, candied peel, cinnamon, and cooled semolina. Refrigerate.

    Step 3: Roll & Layer

    1. Roll dough into a thin rectangle. Brush with melted lard. Roll tightly into a log. Refrigerate 2 hours.
    2. Slice log into ½-inch rounds. Flatten each round into a disc.

    Step 4: Shape Shells

    1. Press each disc into a cone shape using your fingers. Fill with 2 tbsp ricotta mixture. Press edges to seal.

    Step 5: Bake

    1. Preheat oven to 400°F (200°C). Place pastries on a baking sheet.
    2. Bake 20-25 minutes until deep golden and crispy.

    Step 6: Serve

    1. Cool slightly. Dust generously with powdered sugar. Serve warm.

    Summary

    Prep Time: 1 hour + rest | Bake Time: 25 min | Total: 1½ hours + rests

    Yield: 12 pastries | Difficulty: Hard (requires patience)

    Storage Notes

    Best day-of. Sfogliatelle lose crispiness quickly. Reheat at 375°F for 5-7 minutes to restore crunch. Unfilled dough logs freeze for 2 months. Never microwave — soggy layers = sadness.

  • Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Sourdough Pretzels (Tangy, Twisted, and Completely Dangerous)

    Soft pretzels are chewy, salty, glorious knots of dough. This version uses sourdough starter for extra tang and tenderness. The baking soda bath gives that signature dark, crackly crust. Serve warm with mustard or beer cheese. Dangerous? Yes. Worth it? Absolutely.

    Ingredients

    Makes 8 pretzels.

    For the Dough:

    • 1 cup (240g) sourdough starter (unfed or fed)
    • 1 cup (240ml) warm water (110°F / 45°C)
    • 3 cups (375g) all-purpose flour
    • 1 tbsp brown sugar
    • 1 tsp salt
    • 2 tbsp melted butter

    For the Baking Soda Bath:

    • 10 cups water
    • ½ cup baking soda

    For Topping:

    • 1 egg yolk + 1 tbsp water (egg wash)
    • Flaky sea salt

    Step-by-Step Instructions

    Step 1: Make Dough

    1. In a bowl, mix starter, warm water, flour, brown sugar, salt, and melted butter. Knead 5-7 minutes until smooth.
    2. Cover and rise 4-6 hours (or overnight in fridge) until doubled.

    Step 2: Shape Pretzels

    1. Divide dough into 8 pieces. Roll each into a 20-inch rope.
    2. Form into a U shape. Cross the ends twice. Flip down to the bottom of the U. Press to seal.

    Step 3: Baking Soda Bath

    1. Preheat oven to 450°F (230°C). Line baking sheets with parchment.
    2. Bring water and baking soda to a gentle boil.
    3. Drop each pretzel into the bath for 30 seconds. Remove with a slotted spoon. Place on baking sheets.

    Step 4: Top & Bake

    1. Brush pretzels with egg wash. Sprinkle generously with flaky salt.
    2. Bake 12-15 minutes until deep golden brown.

    Step 5: Serve

    1. Cool 5 minutes. Serve warm with mustard or beer cheese. Try not to eat all eight.

    Summary

    Prep Time: 20 min + rise | Cook Time: 15 min | Total: 35 min + rise

    Yield: 8 pretzels | Difficulty: Medium

    Storage Notes

    Best day-of. Freeze baked pretzels for 3 months. Reheat at 375°F for 5-7 minutes. Never microwave (rubbery sadness). Unbaked pretzels can be frozen after shaping — boil and bake from frozen (add 2 minutes).

  • Apple Cider Donuts (Fall’s Greatest Gift to Your Mouth)

    Apple Cider Donuts (Fall’s Greatest Gift to Your Mouth)

    Apple cider donuts are fall in dessert form. The secret? Reduce the cider until it’s a flavor bomb. Then mix into a spiced, cakey batter. Roll in cinnamon sugar. Baked, not fried. No one will know. Everyone will beg for the recipe.

    Ingredients

    Makes 12-14 donuts.

    For the Donuts:

    • 1 cup (240ml) apple cider
    • 2 cups (250g) all-purpose flour
    • ¾ cup (150g) brown sugar
    • 1 tsp baking powder
    • ½ tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp nutmeg
    • ¼ tsp cloves
    • ½ tsp salt
    • 2 large eggs
    • ¼ cup (60ml) vegetable oil
    • ¼ cup (60ml) buttermilk (or milk + 1 tsp vinegar)
    • 1 tsp vanilla extract

    For the Coating:

    • ½ cup (100g) sugar
    • 1 tbsp cinnamon
    • ¼ cup (55g) melted butter (for brushing)

    Step-by-Step Instructions

    Step 1: Reduce Cider

    1. Simmer apple cider in a small saucepan over medium heat until reduced to ¼ cup (about 15-20 minutes). Let cool.

    Step 2: Preheat & Prep

    1. Preheat oven to 375°F (190°C). Grease a donut pan.

    Step 3: Mix Dry

    1. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl.

    Step 4: Mix Wet

    1. In another bowl, whisk eggs, oil, buttermilk, vanilla, and reduced cider.

    Step 5: Combine

    1. Pour wet into dry. Stir until just combined (don’t overmix).

    Step 6: Bake

    1. Spoon batter into donut pan, filling about ¾ full.
    2. Bake 10-12 minutes until springy to the touch.

    Step 7: Coat

    1. Let donuts cool 2 minutes. Brush with melted butter. Toss in cinnamon-sugar mixture.

    Step 8: Serve

    1. Serve warm with apple cider. Try not to eat all twelve.

    Summary

    Prep Time: 20 min | Bake Time: 12 min | Total: 32 min

    Yield: 12-14 donuts | Difficulty: Easy

    Storage Notes

    Best day-of. Store airtight at room temperature for 2 days. Freeze uncoated donuts for 3 months. Reheat in oven or air fryer at 350°F for 5 minutes, then coat fresh. Never microwave — gets gummy.

  • Sourdough Beignets (New Orleans Meets Your Starter)

    Sourdough Beignets (New Orleans Meets Your Starter)

    Beignets are French donuts that New Orleans perfected. This version adds sourdough starter for extra tang and tenderness. No trip to Café du Monde required. Just your starter, a pot of oil, and a serious powdered sugar situation.

    Ingredients

    Makes about 20 beignets.

    • 1 cup (240g) sourdough starter (unfed or fed, room temp)
    • ½ cup (120ml) warm water (110°F / 45°C)
    • ¼ cup (50g) sugar
    • ¼ cup (60ml) vegetable oil
    • 1 large egg
    • 1 tsp salt
    • 3 cups (375g) all-purpose flour
    • 1 tbsp baking powder
    • Oil for deep frying (vegetable or canola)
    • Powdered sugar for dredging (lots!)

    Step-by-Step Instructions

    Step 1: Make Dough

    1. In a large bowl, whisk starter, warm water, sugar, oil, egg, and salt.
    2. In another bowl, whisk flour and baking powder. Gradually add to wet mixture. Mix until a soft, slightly sticky dough forms.
    3. Knead for 3-4 minutes until smooth. Cover and rest 30 minutes.

    Step 2: Roll & Cut

    1. Roll dough to ¼-inch thickness on a floured surface.
    2. Cut into 2½ to 3-inch squares (or use a pizza cutter for speed).

    Step 3: Heat Oil

    1. Heat 2 inches of oil to 360°F (182°C).

    Step 4: Fry

    1. Fry beignets in batches, 3-4 at a time, for 1-2 minutes per side until puffed and deep golden brown.
    2. Drain briefly on paper towels (but don’t let them cool completely).

    Step 5: Sugar Attack

    1. While still warm, dredge beignets generously in powdered sugar. Like, aggressively. There’s no such thing as too much.

    Step 6: Serve

    1. Pile on a plate. Serve immediately. Powdered sugar will fly. Wear dark clothes or just embrace the mess.

    Summary

    Prep Time: 15 min + rest | Cook Time: 15 min | Total: 30 min + rest

    Yield: 20 beignets | Difficulty: Easy

    Storage Notes

    Best fresh and hot. Beignets do not improve with age. Freeze uncooked dough squares for up to 3 months. Fry from frozen (add 30 seconds). Never refrigerate cooked beignets — they get sad and soggy.

  • Ma’amoul (Buttery, Date-Filled Semolina Cookies)

    Ma’amoul (Buttery, Date-Filled Semolina Cookies)

    Ma’amoul is a cookie and a treasure hunt. Crack open the crumbly, buttery exterior to find a sweet surprise inside — dates, walnuts, or pistachios. These are Lebanon’s gift to dessert lovers. Let’s stuff some cookies.

    Ingredients

    Makes about 25 ma’amoul.

    For the Dough:

    • 2 cups (250g) fine semolina
    • ½ cup (60g) all-purpose flour
    • ½ cup (115g) unsalted butter, melted
    • ½ cup (120ml) vegetable oil
    • ¼ cup (50g) sugar
    • 1 tbsp orange blossom water
    • 1 tbsp rose water
    • ¼ cup (60ml) milk (as needed)
    • ½ tsp mahlab (optional, ground cherry pits)

    For the Date Filling:

    • 1½ cups (300g) date paste (or pitted dates blended)
    • 1 tbsp butter
    • ½ tsp cinnamon

    For the Walnut Filling:

    • 1 cup walnuts, finely chopped
    • 2 tbsp sugar
    • 1 tsp cinnamon
    • 1 tbsp orange blossom water

    For Finishing:

    • Powdered sugar for dusting

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Mix semolina and flour. Add melted butter and oil. Rub with fingers until sandy.
    2. Cover and rest overnight (8–24 hours) — crucial for texture.
    3. Next day, add sugar, orange blossom water, rose water, and mahlab. Knead, adding milk gradually, until dough comes together (soft but not sticky).

    Step 2: Make Fillings

    1. Date: Mash date paste with butter and cinnamon until smooth.
    2. Walnut: Mix walnuts, sugar, cinnamon, and orange blossom water.

    Step 3: Shape & Fill

    1. Pinch off a walnut-sized piece of dough. Flatten into a disc.
    2. Place 1 tsp of filling in center. Wrap dough around it, sealing completely. Roll into a smooth ball.
    3. Press into a ma’amoul mold (or use a fork to make decorative marks). Tap out gently.

    Step 4: Bake

    1. Preheat oven to 350°F (175°C). Place cookies on parchment-lined sheet.
    2. Bake 12–15 minutes until bottoms are lightly golden (tops stay pale).

    Step 5: Dust & Serve

    1. Cool completely. Dust generously with powdered sugar.
    2. Serve with Arabic coffee. Hide some for yourself.

    Summary

    Prep Time: 30 min + overnight rest | Bake Time: 15 min | Total: 45 min + overnight

    Yield: 25 cookies | Difficulty: Medium

    Storage Notes

    Airtight container: 2 weeks at room temperature. Freezer: 3 months. These cookies actually improve after a day or two — flavors meld beautifully. Dust with powdered sugar just before serving.

  • Kourabiedes (Greek Butter Cookies That Melt Like Snow)

    Kourabiedes (Greek Butter Cookies That Melt Like Snow)

    Kourabiedes are little snowdrifts of butter and joy. Rich, crumbly, packed with toasted almonds, and drowned in powdered sugar. One cookie. One thousand crumbs. Zero regrets. Let’s bake.

    Ingredients

    Makes about 30 cookies.

    • 1 cup (230g) unsalted butter, room temperature
    • ½ cup (60g) powdered sugar (plus 1–2 cups for coating)
    • 1 egg yolk
    • 2 tbsp brandy or ouzo (or milk + ½ tsp vanilla)
    • 1 tsp vanilla extract
    • 2½ cups (310g) all-purpose flour
    • ½ cup (60g) almonds, toasted and chopped
    • ½ tsp baking powder
    • ¼ tsp salt
    • Whole cloves for decoration (optional)

    Step-by-Step Instructions

    Step 1: Toast Almonds

    1. Toast almonds in a dry pan over medium heat until golden (3–4 minutes). Cool. Chop coarsely.

    Step 2: Cream Butter

    1. Beat butter and powdered sugar until pale and fluffy (5 minutes).
    2. Beat in egg yolk, brandy, and vanilla.

    Step 3: Make Dough

    1. Whisk flour, baking powder, and salt. Gradually add to butter mixture. Fold in almonds.
    2. Dough will be soft. Cover and chill 30 minutes.

    Step 4: Shape & Bake

    1. Preheat oven to 350°F (175°C).
    2. Roll dough into 1-inch balls or crescent shapes. Press a clove into each (optional).
    3. Place on parchment-lined baking sheet. Bake 15–18 minutes until bottoms are lightly golden (tops stay pale).

    Step 5: Coat in Snow

    1. Cool cookies for 5 minutes (still warm).
    2. Dredge generously in powdered sugar while warm. Cool completely. Dredge again (thick coat = authentic).

    Step 6: Serve

    1. Pile on a plate. Serve with strong Greek coffee. Watch the snow fly.

    Summary

    Prep Time: 20 min + chill | Bake Time: 18 min | Total: 40 min + chill

    Yield: 30 cookies | Difficulty: Easy

    Storage Notes

    Airtight container: 2 weeks (they get better after a few days). Freezer: 3 months. Handle gently — these are fragile little clouds of butter.

  • Baklava (Sticky, Nutty, Flaky Greek Perfection)

    Baklava (Sticky, Nutty, Flaky Greek Perfection)

    Baklava is a sticky, flaky masterpiece. Dozens of butter-brushed phyllo layers sandwiching spiced nuts, then flooded with honey syrup. It sounds fancy. It’s actually simple. Just patience and butter. So much butter.

    Ingredients

    Makes one 9×13 pan (about 24 pieces).

    For the Baklava:

    • 1 box (16 oz / 450g) phyllo dough, thawed
    • 2 cups (240g) walnuts, finely chopped
    • 1 cup (120g) pistachios, finely chopped
    • 1 tsp ground cinnamon
    • ¼ tsp ground cloves
    • 1 cup (230g) unsalted butter, melted

    For the Syrup:

    • 1 cup (240ml) honey
    • 1 cup (200g) sugar
    • 1 cup (240ml) water
    • 1 cinnamon stick
    • 1 strip lemon peel
    • 1 tsp vanilla extract

    Step-by-Step Instructions

    Step 1: Prep Nuts & Syrup

    1. Mix walnuts, pistachios, cinnamon, and cloves in a bowl.
    2. For syrup: Combine honey, sugar, water, cinnamon stick, and lemon peel. Simmer 10 minutes. Remove cinnamon and lemon. Stir in vanilla. Cool completely.

    Step 2: Layer Phyllo

    1. Preheat oven to 325°F (160°C). Brush a 9×13 pan with butter.
    2. Lay one phyllo sheet in pan. Brush with butter. Repeat 8 times (8 sheets).
    3. Sprinkle ⅓ of the nut mixture over phyllo.
    4. Add 4 more buttered phyllo sheets. Sprinkle another ⅓ nuts.
    5. Add 4 more buttered phyllo sheets. Sprinkle remaining nuts.
    6. Top with 8–10 more buttered phyllo sheets. Brush top generously with butter.

    Step 3: Cut & Bake

    1. Using a sharp knife, cut baklava into diamonds or squares (cut all the way through).
    2. Bake 45–50 minutes until deep golden brown.

    Step 4: Syrup & Cool

    1. Remove baklava from oven. Immediately pour cold syrup evenly over hot baklava.
    2. Let it absorb for at least 4 hours (overnight is better).

    Step 5: Serve

    1. Serve at room temperature. Sticky, flaky, dangerous.

    Summary

    Prep Time: 30 min | Bake Time: 50 min | Rest: 4+ hours | Total: 5½ hours

    Yield: 24 pieces | Difficulty: Medium (phyllo handling)

    Storage Notes

    Counter (airtight): 2 weeks. Fridge: 1 month. Freezer: 3 months. Baklava actually improves after a day or two — flavors meld. Serve at room temperature.

  • Loukoumades (Greek Honey Donut Holes That Steal Hearts)

    Loukoumades (Greek Honey Donut Holes That Steal Hearts)

    Loukoumades are little clouds of fried heaven. Crispy outside. Fluffy inside. Swimming in honey syrup and dusted with cinnamon and walnuts. These were served to Olympic athletes in ancient Greece. Now they’re all yours.

    Ingredients

    Makes about 30 loukoumades.

    For the Dough:

    • 2 cups (250g) all-purpose flour
    • 1 packet (2¼ tsp) instant yeast
    • ¼ cup (50g) sugar
    • ½ tsp salt
    • 1 cup (240ml) warm water (110°F / 45°C)
    • 1 tbsp olive oil

    For the Honey Syrup:

    • 1 cup (240ml) honey
    • ½ cup (120ml) water
    • ¼ cup (50g) sugar
    • 1 cinnamon stick
    • 1 strip lemon peel

    For Topping & Frying:

    • Vegetable oil for frying
    • Ground cinnamon
    • Chopped walnuts

    Step-by-Step Instructions

    Step 1: Make Dough

    1. Whisk flour, yeast, sugar, and salt. Add warm water and olive oil. Stir into a sticky, thick batter (like pancake batter).
    2. Cover and rise 1–2 hours until bubbly and doubled.

    Step 2: Make Syrup

    1. Combine honey, water, sugar, cinnamon stick, and lemon peel in a saucepan.
    2. Simmer 5–7 minutes until slightly thickened. Remove cinnamon and lemon. Set aside.

    Step 3: Heat Oil

    1. Heat 2 inches of oil to 350°F (175°C).

    Step 4: Fry

    1. Using a small cookie scoop or two spoons, drop tablespoon-sized balls of batter into hot oil.
    2. Fry 2–3 minutes, turning occasionally, until golden brown and puffed.
    3. Drain briefly on paper towels.

    Step 5: Syrup & Serve

    1. Toss warm loukoumades in honey syrup until coated.
    2. Pile onto a plate. Sprinkle generously with cinnamon and walnuts.
    3. Eat immediately. Sticky fingers = happiness.

    Summary

    Prep Time: 15 min + rise | Cook Time: 15 min | Total: 30 min + rise

    Yield: 30 loukoumades | Difficulty: Easy

    Storage Notes

    Best fresh. Loukoumades are a same-day affair. Soggy leftovers make Zeus cry. If you must, reheat in oven at 375°F for 5 minutes and re-syrup. But really… just eat them all.