Brownie Cupcakes with Marshmallow Frosting

If there are two things I love it's brownies and marshmallows. Okay okay there are a lot of foods I love and adore but two of them are definitely brownies and marshmallows. I also love the combination of the two. The chocolate just compliments the marshmallows perfectly. Like a S'more or a chocolate covered marshmallow, they just wouldn't be what they are without the chocolate. 
This cupcake took three attempts to get the cupcake base just where I wanted it. I don't like a brownie that's so chocolaty rich I can only eat a bite or two. I also don't like a brownie that has no body to it and it's completely gooey. It's needs some chew and bite to it. Basically I'm more of a traditional, milk chocolate brownie kind of gal. 
Just an fyi these cupcakes aren't a fluffy dome like cupcake. They will likely sink just a bit in the middle once they are removed from the oven, that's supposed to happen. If they don't then it's a sign they are likely over-baked and dry. The marshmallow frosting is delicious toasted but it most definitely doesn't have to be. Toasted or not this frosting reminds me of the soft center of a gooey marshmallow that was slowly roasted over the hot coals of a campfire. It is fluffy, dreamy, bliss in frosting form and it is actually incredibly easy to prepare. The stand mixer does most of the work. Enjoy!

Brownie Cupcakes with Marshmallow Frosting
Yields 12 cupcakes

Ingredients:
1 1/4 cups all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
1 cup granulated sugar
1/2 cup packed light-brown sugar
1/2 cup + 2 Tbsp cocoa powder
3/4 cup butter, melted
2 large eggs
1 1/2 tsp vanilla extract
2 Tbsp milk

Marshmallow Frosting:
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder and salt, set aside. In a separate mixing bowl, whisk together granulated sugar, light-brown sugar and cocoa powder. Pour in melted butter and use a wood spoon to stir until combine. Mix in eggs and vanilla extract. Stir in milk. Add dry ingredients and mix just until combine (batter will be thick). 
Divide batter among 12 paper lined muffin cups filling each about 2/3 full (about 1/4 cup batter in each). Bake in preheated oven 16 - 20 minutes (lesser for gooier brownies). Allow to cool in muffin tin several minutes before transferring to a wire rack to cool. Cool completely then pipe Marshmallow Frosting over cupcakes and toast edges of frosting with a kitchen torch if desired.

For the Marshmallow Frosting:
Add egg whites, granulated sugar and cream of tarter to a heat proof bowl of an electric mixer. Set bowl over a saucepan filled with a few inches of simmering water.  Heat mixture, whisking constantly until egg whites are very warm to the touch, about 4 minutes (mixture so register 160 degrees on a candy thermometer). Remove from heat and transfer bowl to electric stand mixer fit with a whisk attachment. Beat mixture beginning on low speed and gradually increasing to high speed, until stiff glossy peaks form, about 6 - 8 minutes. Add vanilla during the last 10 seconds of mixing. For best results serve immediately.

Recipe Source: Brownie Cupcakes - Cooking Classy, Marshmallow Frosting - Martha Stewart

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Browned Butter Sweet Potato Casserole

I'm not a huge casserole fan but this is the best sweet potato thing I've ever eaten! It's time for dinner and I would rather just skip the dinner meal and have a heaping plate of this in its place. I would be happy if this were the only thing I had to eat for the thanksgiving feast =). 
Growing up I never cared for sweet potato anything but that has definitely changed. Now I say it's a Thanksgiving must! It's basically a dessert that passes for a side, so how could you not love it? 
This recipe is a pretty basic recipe. I chose not to add in any spices, cream, citrus or even vanilla because I didn't want to drown out any of that incredible browned butter flavor. Some of you may be thinking this girl puts browned butter in everything. And I say, well why not? My motto: if it's going to have butter it may as well be browned. There are some exceptions to that but not many. Browned butter enhances everything that's lucky enough to contain it's goodness. When it's added to something along with brown sugar it seems to give it a caramel-y flavor. Another highlight of make this recipe is that you won't need to light any scented candles for the holiday =). To me browned butter is basically the best scent in the world. I want to cook it sometimes just so my home can be filled with it's captivating, delightfully fragrant, nutty, caramel-like smell. Does it come in perfume?
The other thing I chose to do with this recipe is yo use two toppings. Why stick with just one? That way it gives people two options to choose from, the marshmallow or crunchy pecan corn flake topping. I always take a scoop that has half of each because I love them both. Enjoy and Happy Holidays!

Browned Butter Sweet Potato Casserole
Yields about 12 servings

Ingredients:
5 lbs sweet potatoes
1/2 cup salted butter, diced into 1-inch pieces
1/2 cup granulated sugar
1/4 cup packed light-brown sugar
1/4 tsp salt
3 large eggs
1/3 cup milk

Topping:
2 1/4 cups crushed corn flakes (begin with about 5 cups and crush to about 2 1/4 cups)
1/2 cup chopped pecans (I used pre-chopped pecan chips to save time)
1/4 cup packed light-brown sugar
1/4 cup salted butter, diced into 1-inch pieces
3 cups miniature marshmallows

Directions:
Preheat oven to 400 degrees. Pierce each sweet potato several times with a fork and transfer to a rimmed cookie sheet. Bake about 1 hour, or until very tender when pierced with a fork. Meanwhile brown 1/2 cup butter in a medium saucepan over medium heat, swirling pan occasionally (for stages of browning butter see notes below).
Remove potatoes from oven and reduce oven temperature to 350. Cut each in half and scoop out flesh into a large mixing bowl. Mash potatoes with a potato masher. Pour in 1/2 cup browned butter, using a rubber spatula to scrape excess butter from pan, add granulated sugar, 1/4 cup light-brown sugar and salt then using an electric hand mixer set on low speed, blend together until well combine. Add in eggs and mix until well blended, then pour in milk and mix until well blended. Pour mixture into a buttered 13 x 9 baking dish and spread into an even layer. 
Brown remaining 1/4 cup butter in a saucepan. Pour crushed cornflakes into a mixing bowl, along with chopped pecans and 1/4 cup light-brown sugar and mix to combine. Pour browned butter over mixture and toss to evenly coat. Spread mixture into diagonal rows over mashed sweet potato mixture leaving about a 1 1/2-inch gap between rows. Bake in preheated oven (350 degrees) for 30 minutes, then remove from oven and spread marshmallows between rows of corn flake topping. Return to oven and bake until marshmallows are lightly golden about 8 - 12 minutes (I didn't brown mine much because I like the contrast of color between the white of the marshmallow and golden brown of the corn flake topping). Serve warm. Store in refrigerator in an airtight container.

Stages of browning butter: butter will first melt, it will become lemony yellow and after a minute or two it will begin to splatter a bit, then it will foam and begin to smell nutty, then little brown specks will begin to appear in the center of the golden foamy bubbles - this is when you remove it from heat. I wait just a few seconds for a generous amount of specs maybe a 2-inch circle before removing from heat. Color wise it should go from a yellow, to golden tan, to an orange-y toasty golden brown. I personally like to push it to the limit before removing from heat to get a really nice browned flavor, be sure you don't take it off too early while also not waiting too long.

Note that if you are making this in advance to refrigerate then bake the following day, don't add the corn flake topping until baking or it will become stale. Also I'd recommend placing cold casserole in cool oven and let it preheat with oven. 

Recipe Source: Cooking Classy

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Homemade Peppermint Marshmallows - The Perfect Hot Cocoa Stirrers

I know I know, you're thinking Christmas already!? Well, these aren't just a Christmas treat. Yes they do make a wonderful and festive Christmas treat but to me these are the best upgrade hot cocoa has ever been given, and hot cocoa isn't just for Christmas. 
Words nearly cannot express the complete and utter bliss I experienced when dipping one of these chocolate and peppermint candy coated homemade peppermint marshmallows into a cup of hot cocoa. And I used to think dunking Twix candy bars in hot cocoa was good. It's like winter S'mores somehow. As you dunk and swirl the marshmallow the chocolate coating becomes warm and turns to the most incredible melt-y goodness, and the peppermint candy softens a bit while it's flavors prepare you for the dreaminess ahead, then the best part - the marshmallow will melt and puff a little as it becomes creamy and inexplicable delicious. Heaven on a stick. I want the whole batch of chocolate covered homemade marshmallows to myself but somehow I must learn to share because these are too good not to share. I thought of calling these Peppermint Hot Cocoa Stirrers because I think hot cocoa dipping is definitely their best use, but you can call them what ever you'd like.
This was only my second time making homemade marshmallows (don't ask me why I haven't made them a million times more because they are so good) so don't worry they really are quite simple to make. The mixer does the hard part. The key is just in following directions. Alton Brown's recipe for marshmallows is the one I made a few years ago and this time around and it's probably the only one I will ever need. The only change I made was replacing the vanilla extract with peppermint extract. I hope you love these irresistible treats as much as I do! Enjoy!

Peppermint Marshmallows
Yields about 32 large marshmallows

Ingredients:
3 packages unflavored gelatin
1 cup ice cold water, divided
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1/2 - 1 tsp peppermint extract, to taste*
1/4 cup powdered sugar
1/4 cup cornstarch
butter, for coating baking dish

Directions:
Place gelatin in the bowl of an electric stand mixer fitted with whisk attachment. Pour in 1/2 cup ice cold water (don't mix yet), let rest while you prepare sugar syrup.
In a small saucepan, combine remaining 1/2 cup water, granulated sugar, corn syrup and salt. Cover saucepan with lid and heat mixture over medium heat for 3 - 4 minutes. Uncover saucepan and cook mixture, without stirring, until mixture reaches exactly 240 degrees on a candy thermometer. Once mixture reaches 240 degrees immediately remove from heat. 
Turn stand mixer on low speed and with mixer running, slowly and carefully pour the hot sugar syrup down the side of the mixing bowl into the gelatin mixture. Once all the syrup has been added, increase mixer to high speed (I set mine on the 8 of the KitchenAid stand mixer) and whip mixture until it is lukewarm, very fluffy and very thick, about 12 - 15 minutes. Add the peppermint extract during the last minute of mixing. While the mixture is blending, in a small bowl whisk together powdered sugar and cornstarch then run a stick of butter along the bottom and edges of an 11 x 7 inch baking dish (making sure you coat all areas, including corners, to prevent sticking). Sprinkle a few tbsp of the powdered sugar/cornstarch mixture over the buttered baking dish and move dish back and forth to evenly coat, then shake off excess.
Coat a rubber spatula with butter, then pour whipped mixture into prepared baking dish using the coated spatula to scrape mixture out. Spread mixture into an even layer in baking dish using butter coated spatula. Sprinkle top lightly and evenly with powdered sugar mixture, reserving remaining sugar mixture. Allow marshmallows to rest uncovered at least 4 hours or up to overnight.
Turn the set marshmallows out onto a cutting board (you will likely have to run something around the edges and slightly along the bottom help the marshmallows drop) and cut marshmallows into squares using a pizza wheel dusted with powdered sugar mixture (I cut mine into 8 rows then each row into 4 because I wanted them tall for dipping but you could cut more than that if you want). Place cut marshmallows in powdered sugar mixture and turn to coat all sticky sides, dusting off excess (dust them off well if dipping/spreading with chocolate or it wont stick well). Store in an airtight container for up to 3 weeks.

*If you are making them to dip in hot cocoa I would recommend the full 1 tsp, if you are making them just to eat on their own I may go with 1/2 tsp. You can add 1/2 tsp first then taste a bit and if you want a stronger peppermint flavor add another 1/2 tsp.

Recipe Source: Marshmallow recipe adapted from Alton Brown via Food Network (non-peppermint version)

Peppermint Bark Marshmallows

Ingredients:
12 oz. chopped chocolate, semi-sweet chocolate chips or almond bark
3/4 cup crushed candy canes
1 recipe peppermint marshmallows, above (store bought marshmallows would work fine too)
lollipop sticks or straws 

Directions:
Spread a sheet of wax or parchment paper on counter (this is where dipped marshmallows will set). Melt chocolate in microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Spread a layer of melted chocolate over bottom half of marshmallow, then dip chocolate coated portion in crushed peppermint (alternately you can dip the marshmallows in the melted chocolate, I just found spreading it on worked better for me. It seemed too thick and messy so I just used an icing spatula to spread it on instead. Almond bark may work better for dipping because it has a thinner consistency), then place coated marshmallow chocolate coated side down on wax paper. Insert a lollipop stick through the top and center of each marshmallow (if using), then let rest at room temperature until chocolate has set, about 1 hour. Store in an airtight container.

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S'mores Bites - Two Ways

With a Kiss...

or with a Rolo, take your pick!

Seriously, dessert doesn't get any easier than this!  This definitely has got to be one of my easiest recipes yet, and cutest =).  They can be made in 5 minutes or less and they taste just like a S'more, or upgraded S'more if you use Rolo's.  These are the perfect way to be able to enjoy a S'more in the comfort of your home even in the winter time.  How fun would these be for a party?  They'd be sure to put a smile on everyone's face.  I also tried these with Saltine Crackers and they were delish, they gave them that slightly salty with sweet tastiness. 

For best results just be sure to eat them right after toasting to get that gooey, toasted, authentic S'mores goodness.

S'mores Bites 
Yields 12


Ingredients:
6 graham cracker sheets*, or 12 Saltine or Ritz Crackers
6 large marshmallows
12 Hershey's Kisses or Rolos, unwrapped


Directions:
Break graham cracker sheets in half, then cut each half into a circle using a 2 1/4" circle fondant cutter or metal cookie cutter (if using Saltine or Ritz Crackers no cutting needed).  Using clean scissors cut each marshmallow into 2 halves.  Heat oven to Low Broil and place oven rack two levels below broiler.  Align graham crackers in the center of a cookie sheet about 1/2" apart from each other (you want them all to be near the center so they are directly under the broiler and cook more evenly at the same time).  Top each graham cracker with a marshmallow with the cut/sticky side down.  Place marshmallow topped graham crackers under broiler (turn oven light on if you have one) DON'T WALK AWAY, watch them closely as they will toast quickly, allow to toast until golden rotating pan with oven mitt as needed (I left the oven door open the entire time to watch them and rotate, just be careful).  Once golden immediately remove from oven, place 1 Kiss or Rolo in the center of each toasted marshmallow and gently press down.  For best results serve warm, just like a real S'more.


Note: you could easily double this recipe but I wouldn't recommend toasting more than 12 at a time for more even toasting.


*I used a package of graham crackers that had been open for a couple of days, I don't know if this will make a difference to help with easier cutting and less breakage or not.  The crackers seem to soften slightly when you do this, just thought I better mention it.


Recipe Source: Cooking Classy

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S'mores Cookies

Aren't S'mores one of the greatest treats of all time?  I love s'mores!  Every time we go camping I eat far too many.  But, unfortunately there are those long winter months when you can't get outside to build a fire to make a perfectly golden s'more, so you have to improvise.  That is why I have come up with these.  They taste just like a s'more and they are equally as good!  There are so many s'mores bars/cookie recipes out there, which are good, but I think they are slightly lacking with the main star of the s'more, the marshmallow.  They just don't have enough.  Also, I don't like how some of them add the marshmallow in from the beginning because then you just end up with melted marshmallows rather than toasted marshmallows like an actual s'more.  The other thing I like about this recipe is that it's not a big fat cookie base, because again that would take away from the star of the show, the marshmallow.  It's a slightly thin cookie base with a fairly crisp edge that is screaming with graham cracker flavor.  I believe this cookie has just the right amount of proportion with it's ingredients.  If you like s'mores then please try this recipe, you won't be disappointed!
You may also like to try Marshmallow Brownie Cookies, they're delish.

S'mores Cookies
Yields about 28 cookies


Ingredients:
10 graham cracker sheets, finely ground in a food processor*
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
2/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 egg
1 tsp vanilla extract


5 cups miniature marshmallows


3/4 cup milk chocolate chips
3 Tbsp butter 
1 Tbsp water


Directions:
Preheat oven to 350 degrees.  In a mixing bowl, combine ground graham crackers, flour, baking soda, baking powder and salt, set aside.  In the bowl of an electric mixer, whip together butter, brown sugar and granulated sugar until lighter and fluffy about 3-4 minutes.  Stir in egg and vanilla.  Slowly add in dry ingredients and mix until well combine.  Scoop out 1 Tbsp dough at a time and form into a ball, then place dough balls onto greased baking sheet (I fit 11 per sheet).  Flatten dough balls slightly and bake 9 minutes.  Remove from oven and allow to cool.  
Meanwhile generously butter a cookie sheet and spread miniature marshmallows in a single layer on cookie sheet.  Heat oven to broil and toast marshmallows (DO NOT WALK AWAY FROM THEM) for about 30 seconds - 1 minute until golden.  Remove from oven and using a buttered spatula, scoop marshmallows over tops of cookies. 
In a small microwave safe mixing bowl combine chocolate chips, butter and water.  Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth.  Pour mixture into a small ziploc bag or piping bag.  Cut a small tip off the end and drizzle over S'mores Cookies.  Store cookies in an airtight container.


*Graham crackers should basically be ground to powder.  I grind them for about 1 minute in the food processor.

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Cookies and Cream Rice Krispie Treats

These are by far my favorite Rice Krispie Treat!  I love the cookies and cream combo, so why not in Rice Krispie Treats?  These turn plan boring Rice Krispie Treats into fancy luxury =).  They are addictive.  I can never stop at one.  If you like oreos or cookies and cream ice cream you will be ecstatic about these!  You may also like to try Peppermint Rice Krispie Treats.

Cookies and Cream Rice Krispie Treats

Yields 18 squares

Ingredients:

1/4 cup salted butter

1 (10.5) oz bag mini marshmallows (note: if you have another bag on hand I would recommend adding an extra cup of marshmallows)

6 cups Rice Krispies cereal

10 oreos, chopped into bits (about the size of pebbles, there will be powder too), about 1 cup

1 1/3 cups white chocolate chips

6 oreos, chopped into bits (about the size of pebbles), about 1/2 cup

Directions:

Butter a 13 x 9 pan, set aside.  Melt butter in a large non-stick saucepan over medium low heat, swirling butter up along edges of the pan (this helps the marshmallows stick much less).  Stir in marshmallows and stir constantly until melted.  Remove from heat and gently stir in Rice Krispies cereal, stir until evenly coated.  Fold in 10 chopped oreos.  Pour mixture into buttered dish.  Using a buttered spatula or greased hands gently press mixture evenly into dish, set aside.  In a microwave safe bowl, melt white chocolate chips on 50% power in 30 second intervals, stirring after each interval until melted and smooth.  Spread melted chocolate evenly over Rice Krispie Treats and immediately (before chocolate hardens) sprinkle with 6 chopped oreos.  Cover and refrigerate about 10 minutes, or alternately let rest on counter until chocolate hardens (it just takes longer).  Cut into 18 squares.

Recipe adapted slightly from Cast Sugar.

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Sweet Potato Cupcakes

I know what many of you are thinking, Sick! Sweet potato cupcake?  Well, set the thought aside, because you have to try these!  I was a bit skeptical myself before trying them.  They are amazing!  If you like pumpkin desserts, sweet potatoes, candied yams or cupcakes then you will love these.  A moist, tender sweet potato cupcake is topped with a sprinkling of brown sugar that bakes to amazing perfection (giving it a slight crispness on top), then it's topped with deliciously browned gooey marshmallows. 
I created this recipe because I had some leftover sweet potatoes from Thanksgiving and I wanted to try something new and exciting.  It took a few attempts for me to get the recipe just as I wanted it.  The first batch I tried with a whole stick of butter (rather than a 1/2 like this recipe) and they were way too dense and moist (I didn't know there was such a thing but there is indeed =).  It was like eating a mashed potato.  So with this recipe I cut back on the butter and added more buttermilk and the texture is just right.  And bonus, that means less fat (the topping has less fat than your average cupcake too, marshmallows have no fat that's a significant difference compared to your average cupcake frosting with a stick or two of butter).  
Don't snub these cupcakes just because of their title!  They are one of the best cupcakes I have ever eaten, with just the right amount of spice and that amazing brown sugar marshmallow topping I can't get enough of.
You may also like my recipe for Sweet Potato Dinner Rolls.

Sweet Potato Cupcakes

Yields 12 cupcakes

Ingredients:

1 1/4 cups all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp nutmeg

1/4 cup butter, softened

2/3 cup packed light-brown sugar

1 egg

1 tsp vanilla extract

1/2 cup buttermilk

3/4 cup sweet potato puree*

Topping:

2 Tbsp packed light brown sugar, divided

3 cups mini marshmallows

Directions:

Preheat oven to 350 degrees.  Line 12 muffin cups with paper liners, set aside.  In a small mixing bowl whisk together, flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg, set aside.  In the bowl of an electric mixer, whip together butter and brown sugar until lighter and slightly fluffy about 3 - 4 minutes.  Stir in egg and vanilla.  Slowly add in dry ingredients alternating with buttermilk.  Stir until well combine.  Mix in sweet potato puree.  Fill muffin cups 2/3 full (about scant 1/4 cup in each).  Sprinkle 1/2 tsp brown sugar over each cupcake.  Bake 19 - 21 minutes until toothpick inserted in center comes out clean.  Cool 5 minutes in muffin tins before removing to wire rack to cool.  Cool cupcakes on wire rack at least 5 minutes.  Generously butter a cookie sheet.  Spread mini marshmallows in a single layer on cookie sheet, keeping the marshmallows close together.  Heat oven to broil.  Place marshmallows in oven under broiler (DO NOT WALK AWAY FROM THEM), cook about 30 seconds-1 minute until they start to brown slightly.  Remove from oven and using a buttered spatula scoop marshmallows over tops off cupcakes. 

*I use fresh sweet potatoes in mine:

To do this preheat oven to 400 degrees.  Poke 1 medium sweet potato several times, place on a baking sheet in the oven and bake until soft about 1 hour.  Allow to cool slightly, then peel and puree potato in a food processor, or mash.  You can also use canned pureed sweet potatoes if you'd like.

The Center of Attention

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Marshmallow Brownie Cookies

I know you want one =).  When I first began to create the recipe for this cookie I started with a chocolate cookie dough made from scratch.  I hated the taste the cocoa left behind, or something.   So, after 2 previous failed attempts at the perfect chocolate cookie (and lots of cookie dough tossed in the trash),  I now have the perfect chocolate cookie.  This recipe starts with a brownie mix and they are amazing to say the least!  If you like chocolate or brownies you will love this cookie (and I mean come on who doesn't like chocolate and brownies? =).  It even reminds me of those amazing chocolate covered marshmallows that I love.  This recipe is a must try!  These cookies are luxurious!
You may also like to try S'mores Cookies, they taste just like a S'more!

Marshmallow Brownie Cookies

Yields about 3 dozen

Ingredients:

1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)

1 1/4 cups all-purpose flour

1/4 cup packed light-brown sugar

1/4 tsp salt

2 large eggs

2 Tbsp milk

1/2 cup unsalted butter, melted

1 tsp vanilla extract

2 cups mini marshmallows

3/4 cup semi-sweet chocolate chips

3 Tbsp butter

3 Tbsp water

Directions:

Preheat oven to 350 degrees.  Butter a cookie sheet and set aside.  In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt.  Add in eggs and milk and stir with a large spoon.  Add in melted butter and vanilla and stir until well blended.  Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet).  Bake for 9 minutes and remove from oven and top each cookie with about 6 - 7 marshmallows (you may have to push down on the marshmallows slightly to keep them from rolling off).  Move oven rack near the top of the oven and return cookies to oven to bake 2 more minutes until marshmallows soften.  Remove from oven and set cookies aside.  In a small microwave safe mixing bowl combine chocolate chips, butter and water.  Microwave chocolate on 50% in 30 intervals stirring after each interval until melted and smooth.  Pour mixture into a small ziploc bag.  Cut a small tip off the end and drizzle over marshmallow brownies cookies.  Store cookies in an airtight container.

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